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Ika Dyah Kumalasari
Universitas Ahmad Dahlan
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences

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Journal : Agrointek

 1 
Analisis mikrobiologi dan organoleptik mi basah hasil formulasi dengan penggunaan ekstrak bunga telang (Clitoria ternatea L.) sebagai pengawet alami dan antioksidan Nurul Esti Handayani; Ika Dyah Kumalasari
AGROINTEK Vol 16, No 2 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i2.12557

Abstract

Clitoria ternatea is a promisiing material to as one of natural preservatives because it contains tannin compounds, carbohydrates, saponins, anthocyanins, flavonoids that has function as antibacterial and antioxidants. This study aims to determine the organoleptic and microbiological properties of wet noodle of Clitoria ternatea extract with various concentrations. This study used a completely randomized design (CRD) consisting of 4 formulations P1 (without extract), P2 (12,5 ml), P3 (25 ml), and P4 (37,5 ml). All formulations were carried out by organoleptic analysis with parameters of color, aroma, taste, hardness, stickiness, elasticity, and overall, then wet noodles with storage treatment of 0 hours, 12 hours, and 24 hours were subjected to microbiological tests. Wet noodles with the most preferred formulation at 0 hours, 12 hours, and 24 hours storage were subjected to chemical analysis tests. Wet noodles with data were analyzed by Analysis of Variance (ANOVA). If there is a significant difference between the treatments, it is continued with Duncan's test. The results showed that wet noodles with highest hedonic score ranged between 3.14-3.80 at 1-5 scale for color, aroma, taste, stickiness, elasticity, and texture was made using 25 ml butterfly pea extract indicated its preferability. This wet noodles proximate content also change during storage correlated to microbiological characteristics. The higher butterfly pea extract concentration, the higher bacteria growth inhbition capacity. Addition of butterfly pea extract had 63.07 % antioxidant activity. The result indicated that butterfly pea extract addition to wet noodles was preferable increased noodles shelf life while inhibited bacteria and fungi growth better than control, thus had potential as natural preservative for wet noodles
Pengendalian mutu modified cassava flour (mocaf) di PT. Rumah Mocaf Indonesia, Banjarnegara, Jawa Tengah Afist Azkiya Sidqi; Ika Dyah Kumalasari
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.11747

Abstract

Indonesia is a country with abundant products in agriculture and plantation. One of the agricultural products in Indonesia is cassava. PT Rumah Mocaf Indonesia is a company that focuses on developing mocaf products to improve the welfare of cassava farmers and drive the rural economy. Company produce mocaf following company standards and SNI, one of the requirements is quality control of mocaf production for continuous evaluation and improvement to achieve the condition with no defective products. The purpose of mocaf quality control is to find out the types of defects and the factors that cause them. The sampling method, in this case, used random sampling, and the quality control used The Seven Tools method combining Pareto Chart and Fishbone Diagram. Based on the results of the analysis that has been carried out, the results of the Pareto Chart show that there are several types of defects, there are in odor, color, and moisture, with the chief defect of mocaf found in the odor criteria of flour with 44 % chief defect. The results of the Fishbone Diagram show the factors that cause defects in mocaf are influenced by man factor due to the lack of knowledge and skills when carrying out the mocaf productions, material factor due to long growing period with high moisture content, method factor due to unstable drying temperature and enzyme dose and time during fermentation there are not following regulations, machine factor due to dirty machine and small capacities of the machine, and environment factor due to unpredictable weather and temperature.
Pengaruh penambahan buah jambu mete (Anacardium occidentale) dan isolat protein kedelai terhadap sifat organoleptik, angka lempeng total dan umur simpan daging analog Ika Dyah Kumalasari; Annisa Suci Amaliya Rohman
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.13376

Abstract

Meat analogue is a product made from vegetable protein, but conforms to or is similar to the properties of real meat. The quality of a food is determined by its physical, sensory quality, and chemistry including nutritional value and microbiology. The purpose of this study was to determine the acceptability and preference level of organoleptic properties, total plate number and the estimated shelf life of analog meat. The study used five %w/w ratios of cashew fruit: Isolated soy protein: white oyster mushroom, namely F1 (60%:20%:20%); F2 (50%:30%:20%); F3 (40%;40%:20%); F4 (30%:50%:20%); and F5 (20%:60%:20%). The study was conducted in five stages, namely the process of making analog meat, testing product acceptability (scoring), testing organoleptic properties, testing total plate count, and estimating shelf life product. The results of the test on the difference in the treatment of the addition of cashew fruit and ISP affect the acceptability of analog meat. The organoleptic test on the level of preference had a significant effect (p 0.05) on the color, scent, taste, texture, and overall preference of analog meat. The most preferred analog meat color is F1, while the aroma, taste, texture, and overall preference for analog meat are F2. The ALT values of analog meat F1, F2, F3, F4, and F5 that were tested still met the requirements set by BPOM Number 13 of 2019. Analog meat stored at room temperature (20-25˚C) only lasted 2 days, while in cold storage (15-18˚C) can still last for 7 days. Cashew fruit meat has the potential to be developed into analog meat substitutes for animal meat that is organoleptically accepted and meets food safety criteria.
Sifat fisiko-kimia yoghurt kacang hijau (Vigna radiata) dengan variasi jenis starter bakteri dan pemanis sari kurma sukkari (Phoenix dactilyfera L) sebagai pemanis alami dan sumber antioksidan Ika Dyah Kumalasari; Indri Fajriyati
AGROINTEK Vol 18, No 1 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i1.17556

Abstract

Yogurt based on mung bean juice is good to consume because it is low in fat and lactose. Sukkari dates have the potential to be used as a natural sweetener because they contain simple sugars that are easily digested by the body. In addition, there is an antioxidant content that can fight free radicals. This study aims to determine the physico-chemical properties of mung bean yogurt. Dependent variables include pH value, viscosity, moisture content, ash content, fat content, protein content, carbohydrate content, total sugar content, and antioxidants. Independent variables include the type of bacterial starter (S1: Lactobacillus bulgaricus and Streptococcus thermophilus; S2: Biokul Plain) and sweetener variations (K1; K2; K3). The study used a Complete Randomized Design (RAL) with a statistical test of Two Ways ANOVA and a post hoc test of Tukey. The results showed that the type of bacterial starter and the variety of sweeteners had a significant effect on the physico-chemical properties of yogurt. The highest pH and viscosity values in the S2K3 sample were 4.67 and 3.18 m. Pas; the highest water content in the S1K1 sample was 86.5 %; the highest ash content and fat content in the S2K3 sample were 0.66 % and 4.82 %; the highest protein content, carbohydrate content (by different), and total sugar content in the S1K3 sample were 2.35 %, 10.11 %, and 9.78 %; and the highest antioxidant in the S2K3 sample with an AAI value of 1.54.
Co-Authors Afist Azkiya Sidqi Alia Ariesta Amatullah Tsurayya Adilah Annisa Suci Amaliya Rohman Annisa Suci Amaliya Rohman Bakti Utama Citra Mutiara Putri Endah Sulistiawati Endah Utami Gita Indah Budiarti Gresa Dania Arta Dinata Ibdal Satar Indri Fajriyati Irnanda Ummi Sofia Isana Arum Primasari Khairunnisa Indah Safitri Lydia Rahma Wati Mitha Ulli Rahmatillah Noridah Binti Osman Nurkhasanah Nurkhasanah Nurul Esti Handayani Okka Adiyanto Puspita, Weni Qaulina Tsabit Rani Febrina Putri Riantika Aulia Putri Riantika Aulia Putri Suniyah Alfiyati Titisari Juwitaningtyas Utaminingsih Linarti, Utaminingsih Wilda Mika Sari Zaimul Azizzah