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All Journal Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Ilmiah Teknologi Pertanian Agrotechno Jurnal Sains dan Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) AGRITEKNO, Jurnal Teknologi Pertanian J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Journal of Tropical AgriFood Canrea Journal: Food Technology, Nutritions, and Culinary Journal Food ScienTech Journal Budimas : Jurnal Pengabdian Masyarakat Unri Conference Series: Community Engagement Sagu Jurnal Teknologi Pangan JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia
Shanti Fitriani
Universitas Riau
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences Other

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Pemanfaatan Lactobacillus plantarum 1 RN2-53 dalam Pembuatan Minuman Probiotik Berbasis Sari Buah Melon dengan Variasi Penambahan Sukrosa Yusmarini Yusmarini; Vonny Setiares Johan; Shanti Fitriani; Emma Riftyan; Olo Marasi Siagian
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 1 (2021): Vol. (13) No. 1, April 2021
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (971.262 KB) | DOI: 10.17969/jtipi.v13i1.18531

Abstract

Lactic acid bacteria which have the potential as probiotic agents are often used in the manufacture of functional food products and one of them is fermented drink. The research objective was to utilize isolate of Lactobacillus plantarum 1 RN2-53 in the manufacture of melon juice-based fermented drinks and to acquire the best concentration of sucrose addition for the quality of fermented drinks. The study used a randomized complete design which variations in the addition of sucrose treatment, namely without the addition of sucrose as a control and the addition of sucrose 2, 4, 6, and 8%, respectively. Each treatment was repeated three times. The data obtained were analyzed statistically using analysis of variance with SPSS version 26 software. The results showed that variations in the addition of sucrose had a significant effect on the total lactic acid, total solids, taste and overall hedonic test, but had no significant effect on the pH value, total lactic acid bacteria, color and aroma of fermented drinks. The addition of 4% sucrose resulted in a better fermented drink with a pH value of 3.74; total lactic acid was 0.510%; total lactic acid bacteria was 8.477 log CFU/ml and total solids was 5.99%. Descriptively fermented drinks have a greenish white color, lack a distinctive fermented aroma, taste of sweet and sour, overall somewhat favored by the panelists. 
Penggunaan Sari Buah Kelubi dan Gelatin Dalam Pembuatan Permen Jelly Erika Meiliana Sari; Shanti Fitriani; Dewi Fortuna Ayu
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 2 (2022): Vol. (14) No. 2, Oktober 2022
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (266.803 KB) | DOI: 10.17969/jtipi.v14i2.23309

Abstract

The acid content in kelubi can be used in the making of jelly candy with gelatin as a gelling agent. Jelly candy is a type of candy made from fruit extracts, sugar and gel forming material that looks clear, transparant and chewy. The purpose of this research was to get the best concentration of gelatin in the making of kelubi jelly candy based on Indonesian National Standard about jelly candy. This research was conducted experimentally by using a completely randomized design with four treatments and four replications. The treatment in this research was the concentration of gelatin (5%, 7.5%, 10% and 12.5%).  Data obtained were statistically analyzed using analysis of variance and continued with Duncan’s new multiple range test (DNMRT) at a 5% level. The result of this research showed that the concentration of gelatin significantly affected moisture, ash, reduction sugar, acidity (pH), total acid and sensory characteristics of color, taste and elasticity. The best treatment in this research was KG4 treatment (12.5% of gelatin) where moisture content of 19.10%, ash content of 0.83%, reduced sugar content of 14.21%, pH value of 4.15, and total acid of 2.99%.  The descriptive test showed that jelly candy had brownish yellow color, a little flavouring kelubi, sweet and sour taste, very chewy and overall assessment hedonically was favored by panelists.
Pembuatan Snack Bar dari Tepung Pisang Kepok (Musa paradisiaca formatypica) dan Pure Pisang Ambon Hijau (Musa paradisiaca sapientum) George Hutapea; Noviar Harun; Shanti Fitriani
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 13, No 1 (2021): Vol. (13) No. 1, April 2021
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (910.756 KB) | DOI: 10.17969/jtipi.v13i1.19017

Abstract

Snack bar was a solid rod-shaped food, made from a mixture of dry ingredients such as cereals, nuts, grains and fruits which can be consumed as a snack.  Binder is needed in making a snack bar.  Puree can be used as binder in making snack bar.  The snack bar in this research was made from kepok plantain flour and ambon hijau banana puree.  The purpose of this research was to obtain the best ratio of kepok plantain flour and ambon hijau banana puree in making snack bar with the best chemical and sensory characteristics.  This research used a completely randomized design of one factor with four different formulations; kapok plantain flour and ambon hijau banana puree composite in the ratio of 50:50 (TP1), 40:60 (TP2), 30:70 (TP3) and 20:80 (TP4) mixed with other snack bar ingridients. Treatments with 4 replicat, which followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%.  The result showed that the ratio of kepok plantain flour and ambon hijau banana puree significantly affected the parameters except fat content and protein content, while sensory assessment had a significantly effected except the parameters of color and density hedonic.  Based on the results, the ratio of kepok banana flour : ambon hijau banana puree (40:60) was chosen as the best formula which had chemical characteristics of 25.55% moisture content, 1.33% ash content, 10.47% fat content, 1.47% protein content, crude fiber content 4.83%, and carbohydrate content of 56.35% and the panelists preferred hedonically with a description of yellowish brown, banana flavored, sweet taste and solid texture.
Karakteristik Mi Basah Tapioka dengan Penambahan Kacang Pagar (Phaseolus lunatus) Nahdatul Ikhlas; Shanti Fitriani; Rahmayuni Rahmayuni
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 2 (2020): Volume 12, No. 2, Oktober 2020
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (543.355 KB) | DOI: 10.17969/jtipi.v12i2.17501

Abstract

Lima beans (Phaseolus lunatus) have been valued to increase proteins and improve the quality of wet noodles.  The purpose of this research was to get the best formulation of tapioca and lima beans paste on the quality and sensory character of wet noodles based on Indonesian National Standard.  This research was conducted experimentally by using a completely randomized design with four treatments and four replications.  The treatment in this research was the ratio of tapioca and lima beans paste such as 90:10, 80:20, 70:30 and 60:40.  Data obtained were statistically analyzed using analysis of variance and continued with duncan’s new multiple range test (DNMRT) at a 5% level.  The result of this research showed that the ratio of tapioca and lima beans paste significantly affected moisture, ash, protein, fat, starch, carbohydrate contents as well as elongation and sensory characteristic of color, flavor, elasticity, stickiness and taste.  The best treatment in this research was the ratio of tapioca and lima beans paste (70:30) where moisture content of 61.25%, ash content of 0.87%, protein content of 4.32%, fat content of 0.86%, starch content of 30.29%, carbohydrate content of 32.67% and elongation of 32.50%.  The descriptive test showed that wet noodles had yellow color, flavouring lima beans, chewy, a little sticky and lima beans taste and overall assessment hedonically was favoured by panelists. Keywords: wet noodles, tapioca and lima beans paste
Pemanfaatan Lactobacillus plantarum 1 dan Pewarna Alami Berbahan Nabati Dalam Pembuatan Tapai Probiotik Yusmarini Yusmarini; Shanti Fitriani; Vonny Setiaries Johan; Rahmayuni Rahmayuni; Vita F. Artanti
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 1 (2020): Vol. (12) No. 1, April 2020
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (989.242 KB) | DOI: 10.17969/jtipi.v12i1.15777

Abstract

Tapai is one of the typical Indonesian fermented products. This research utilized Lactobacillus plantarum 1 RN2-53 and natural dyes made from plants in the production of cassava tapai. The objectives of this research were to improve the quality of probiotic cassava tapai and to obtain the chemical, microbiological and sensory characteristics of the cassava tapai. Natural dyes used were purple sweet potato extract, red dragon fruit extract and narrow-leaf pleomele extract. The results showed that cassava tapai made with the addition of Lactobacillus plantarum 1 RN2-53 and the addition of natural dyes from plants had different chemical and microbiological characteristics. Tapai made with the addition of red dragon fruit extract generally had a lower pH value and a higher total titrated acid compared to tapai made with the addition of purple sweet potato extract and narrow-leaf pleomele extract, but the alcohol content of tapai made with the addition of purple sweet potatoes extract was higher than the others. The number of lactic acid bacteria was around 109 and had met the probiotic food criteria.
Karakteristik Kimia dan Sensori Fruit Leather Buah Kuini dan Umbi Bit Tamba, Frika W; Ayu, Dewi F; Fitriani, Shanti
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.1

Abstract

Chemical and sensory properties of kuini fruit and beetroot was studied by using Completely Randomized Design with five treatments and three replications. The treatments were kuini fruit and beetroot pulp combination, namely KB1 (90:10), KB2 (80:20), KB3 (70:30), KB4 (60:40), and KB5 (50:50). Moisture content, ash content, pH, crude fiber content, total sugar content, antioxidant activity, and sensory assessment (descriptive and hedonic) were observed on the fruit leather. The data obtained were analyzed statistically by using Anova and DNMRT at a α 0.05 level. The results showed that the combination of kuini fruit and beetroot in the fruit leather had a significant effect on moisture content, ash content, pH, crude fiber content, total sugar content, and sensory assessment of the fruit leather. The best treatment in this research was KB2 with characteristics of 9.75% moisture content, 0.84% ash content, 3.46 pH, 4.16% crude fiber content, 63.73% total sugar content, and 181.32 ppm IC50. The best treatment of fruit leather was dark red color, very flavorful kuini fruit, very sweet, and chewy texture that was preferred by panelists for an overall assessment.
Karakteristik Kimia dan Sensori Brownies Ubi Jalar Putih dengan Penambahan Tepung Kacang Hijau Rahmah, Annisa L; Ayu, Dewi F; Fitriani, Shanti
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.24

Abstract

Brownies are a kind of cake that is dark brown in color, has a smooth texture and special taste, and does not require baking powder. White sweet potatoes and mung beans can be used as raw material for brownies, where white sweet potatoes have a fairly high carbohydrate content while mung beans have a high protein content. The purpose of this study was to obtain the effect of white sweet potato and mung bean flour on the chemical and sensory characteristics of brownies and to obtain the best ratio. The treatment in the study consisted of five treatments and three replications and used a CDR (Completely Randomized Design). The ratios of white sweet potato and mung bean flour, namely 100:0, 90:10, 80:20, 70:30 and 60:40. The results of the research on the selected treatment were 80% white sweet potato flour : 20% mung bean flour, which had moisture content of 30.44%, ash content of 0.96%, fat content of 20.31%, protein content of 12.42%, carbohydrate content of 35.88%, and fiber content of 6.62%. The descriptive test showed that the brownies had a brown color, mung beans and sweet potato flavor, mung beans and sweet potato taste, and soft texture.
Penggunaan Sari Kacang Tanah dan Pure Buah Kelubi dalam Pembuatan Es Krim Habsari, Narulita Adistia; Fitriani, Shanti; Rossi, Evy
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.6043

Abstract

Ice cream is a frozen food product containing a minimum of 5% fat and 2.5% milk protein, which is obtained by heat-treating and subsequently freezing an emulsion of fat, milk solids and sugar, with or without other substances. This study aimed to obtain the best ratio of peanut juice and kelubi puree in making ice cream that meet the quality of SNI 01‒3713‒1995. The study was conducted using a completely randomized design (CRD) with four treatments and four replications. Data were analyzed using analysis of variance (ANOVA) and then continued with Duncan’s Multiple Range Test (DMRT) at 5% level. The result showed that the ratio of peanut juice and kelubi puree significantly affected fat, protein, total solids, overrun, viscosity, melting time, and descriptive and hedonic sensory tests. The ratio of peanut juice and kelubi puree (92.5:7.5) was chosen as the best treatment, which had 5.62% fat, 5.83% protein, 144.03 ppm antioxidant activity, 35.44% total solids, 2950.85 cP viscosity, 43.16% overrun, and 13.26 minutes melting time with a description of ivory white color, peanut’s flavor, soft, and a little peanut taste. Panelists liked the hedonic assessment of color, aroma, softness, taste, and overall assessment. Keywords: ice cream, kelubi puree, peanut juice
Pembuatan Nuget Nabati dari Kacang Merah dan Jantung Pisang Widuri, Thrisna Arsy; Ayu, Dewi Fortuna; Fitriani, Shanti
Jurnal Sagu Vol 22, No 2 (2023)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/sagu.22.2.p.66-73

Abstract

Tujuan dari penelitian ini adalah untuk mendapatkan pengaruh rasio kacang merah dan jantung pisang terhadap sifat kimia dan sensori nuget serta untuk mendapatkan perlakuan terpilih. Metode penelitian menggunakan rancangan acak lengkap (RAL) dengan empat perlakuan dan empat ulangan, dilanjutkan dengan uji DNMRT pada taraf 5%. Perlakuan pada penelitian ini adalah rasio kacang merah:jantung pisang dengan rasio; 40:60, 50:50, 60:40, dan 70:30. Parameter yang diamati adalah kadar air, kadar abu, kadar lemak, kadar protein, kadar serat kasar dan evaluasi sensori. Hasil analisis menunjukkan bahwa penambahan kacang merah dan jantung pisang berpengaruh nyata terhadap semua parameter. Hasil perlakuan terbaik yaitu rasio kacang merah dan jantung pisang 70:30 dengan nilai kadar air 43,00%, kadar abu 1,75%, kadar lemak 1,37%, kadar protein 16,76%, dan kadar serat kasar 2,44%, serta memiliki warna krem, tekstur agak kenyal, sangat berasa kacang merah serta beraroma kacang merah.
Penggunaan pati sagu pregelatinisasi dan tepung kacang hijau dalam pembuatan crackers Putri, Dea Aulia; Fitriani, Shanti; Riftyan, Emma
Journal of Tropical AgriFood Volume 6 Nomor 2 Tahun 2024
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.6.2.2024.12650.67-76

Abstract

Crackers merupakan makanan ringan yang populer dan biasanya terbuat dari tepung terigu. Pati sagu pregelatinisasi dan tepung kacang hijau dapat digunakan sebagai pengganti tepung terigu. Penelitian ini bertujuan untuk memperoleh rasio pati sagu pregelatinisasi dan tepung kacang hijau yang dapat menghasilkan crackers dengan respons hedonik terbaik. Penelitian eksperimental ini dilakukan menggunakan rancangan acak lengkap dengan empat perlakuan (formula komposit pati sagu pregelatinisasi (S) dan tepung kacang hijau (K)), yaitu S 100%, S 80%, S 60%, S 40%. Masing-masing perlakuan diulang sebanyak empat kali. Data yang diperoleh dianalisis menggunakan ANOVA dilanjutkan dengan uji DMRT, kecuali untuk data sensoris dianalisis dengan uji Friedman dilanjutkan dengan uji Dunn’s. Hasil penelitian menunjukkan bahwa kadar sagu pregelatinisasi berpengaruh nyata terhadap kadar air, abu, protein, lemak, serat kasar, karbohidrat serta respons sensori hedonik untuk warna, rasa, kerenyahan dan penilaian keseluruhan. Tepung komposit dengan kadar sagu pregelatinisasi 60% dan tepung kacang hijau 40% (S 60%) mendapatkan respons sensoris hedonik terbaik, yaitu disukai oleh panelis untuk atribut warna, aroma, rasa dan kerenyahan. Crackers yang dihasilkan dari formula komposit S 60% mempunyai karakteristik kimia sebagai berikut, kadar air 1,58%, protein 6,13%, lemak 20,36%, serat kasar 4,64%, karbohidrat 68,91%, dan abu 2,84%.
Co-Authors ', Rahmayuni ', Widiastuti .,, Desiliani .,, Rahmayuni .,, Yusmarini Ahmad Ibrahim Akhyar Ali Alhadi, Muhamad Ayu, Dewi Ayu, Dewi F Ayu, Nur Lidya Chairani, Shauma Fithra Danang Apriyan Idi Nuegroho Dewi Fortuna Ayu Dewi, Yossie Kharisma Edo Saputra Erika Meiliana Sari Ernilawati Ernilawati Erpiani Siregar Evi Sribudiani Fadhilah, Tiyah Faizah Hamzah Fina Fitrina Ganang Romadhon George Hutapea Habsari, Narulita Adistia Hamzah, Farida Hanum Hapsoh Hapsoh Hayatul Ismi Ihda Hasbiyati Indra Eka Putra Indra Eka Putra Islamy, Muhammad Agung Isna Rahma Jumiati Jumiati Khairiyah, Nurul Khairun Isma Lestari, Ririn Puji Listya Eka Wati Maimunah, Maimunah Mamot Said Mohamad, Nizaha Juhaida Nahdatul Ikhlas NETTI HERAWATI Nisbah Nisbah Nopiani, Yanti Novia Agustina Noviar Harun Noviar Harun Novita Yanti Olo Marasi Siagian Putri Nada Sirait Putri, Dea Aulia Putri, Rindika Agustalisma Rahmah, Annisa L Rahmayuni Rahmayuni ' Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni Rahmayuni, Rahmayuni Raswen Efendi Reni Andriani RENNI NURPITA SARI Riftyan, Emma Rismadefi - Woferst Rossi, Evy SARI, RENNI NURPITA Sarifah Nur’aini Suryani Suryani Tamba, Frika W TUSI WANTI Tutik Apriyanti Ulfia Hasanah USMAN PATO Vita F. Artanti Vonny Setiares Johan Vonny Setiaries Johan Wawan Wawan Widiastuti ' Widuri, Thrisna Arsy Yelmira Zalfiatri Yeni Kusumawaty Yusmarini Yusmarini Yusni Maulida Zelviani, Puja Febri