Article Per Year (5 Year)
p-Index From 2021 - 2026
2.495
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Pangan Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Industri Inovatif : Jurnal Teknik Industri Jurnal Aplikasi Dan Inovasi Ipteks SOLIDITAS Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang G-Tech : Jurnal Teknologi Terapan Journal of Sustainable Technology and Applied Science JASTEN (Jurnal Aplikasi Sains Teknologi Nasional Jurnal ATMOSPHERE Media Gizi Pangan
Siswi Astuti
Institut Teknologi Nasional Malang
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Physics Public Health Social Sciences Other

Published : 29 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search
Journal : Jurnal ATMOSPHERE

 1 
PERANCANGAN PRODUK HANDBODY LOTION JERUK NIPIS Marcelino Andrianto Sukardjono; Viktor Manuel Subagio; Siswi Astuti; anita
jurnal ATMOSPHERE Vol. 3 No. 1 (2022): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v3i1.4805

Abstract

To soften and keep the skin from drying out, you can use cosmetic products in the form of body lotion. In addition to moisturizing, the skin needs antioxidants to ward off free radicals which in this study used lime. The purpose of this research is to design a cosmetic product that can provide health benefits for the body, especially for skin health by formulating hand body lotion using lime as raw material and describing the manufacturing process and the planned supply chain. This Handbody Lotion product with herbal raw materials using citrus fruit extract will be represented by the Citrely brand (read: sitrilai) which stands for Citrus and Lovely. The calculation of the break-even point was reached when producing 260,000 bottles (packages) with a BEP percentage of 57.023%. Calculation of POT after tax is obtained, the capital will return in a period of 5.72 years.
FORMULASI MINUMAN SERBUK INSTAN SELEDRI DENGAN PENAMBAHAN VARIASI JENIS JERUK DAN BERAT GULA May Ayu Pratiwi; Anisya Dwi Anggraini; Faidliyah Nilna Minah; Siswi Astuti
jurnal ATMOSPHERE Vol. 5 No. 1 (2024): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v5i1.10488

Abstract

Celery (Apium graveolens L.) is a plant that has many benefits that can be processed into products in the form of instant powder drinks. Preparation of instant celery powder with the addition of orange juice and sugar. This study aims to determine the effect of the ratio of sugar and the type of orange in the manufacture of instant celery powder. Types of oranges used include mandarin oranges, Siamese, lime, sweet, and lemon. Comparison of the weight of sugar 50, 75, 100, 125, and 150 grams. The quality of instant celery powder was determined by analysis of water content, soluble time, total dissolved solids, solubility, and organoleptic tests. The results showed that A5B4 was the accepted sample, namely the formulation of 500 ml of celery juice, 125 grams of granulated sugar, and 20 ml of lemon juice. Different types of oranges and the ratio of sugar weight affect water content, solubility, dissolution time, organoleptic taste and aftertaste. The acceptance rate of orange celery powder drink to the color organoleptic test was 3.11%, the aroma organoleptic test was 2.96%, the taste organoleptic test was 3.67%, and the aftertaste organoleptic test was 3.30%. The formulation gives a water content value of 7%. The results of the physical test stated that the dissolution time was 96.79 seconds, the total dissolved solids were 15% and the solubility was 88.71%.
FORMULASI SEREAL FLAKES BERBASIS TEPUNG TALAS (COLOCASIA ESCULENTA L.), BENGKUANG, WORTEL DAN TEPUNG JAGUNG SEBAGAI PRODUK PANGAN SEHAT RENDAH GLUTEN Diah Kusuma Wardhani; Astuti, Siswi
jurnal ATMOSPHERE Vol. 6 No. 1 (2025): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v6i1.14673

Abstract

Autism cases are increasing so sufferers need balanced nutrition and gluten-free consumption. This study aims to develop Flakes cereal made from taro flour, corn flour, jicama and carrot flour as a healthy food product low in gluten for autism sufferers. Taro flour was chosen because it contains carbohydrates, dietary fiber, and gluten-free flour, corn flour in the form of carbohydrates and gluten-free, jicama and carrots have vitamins that enrich the nutrition of Flakes cereal. This formulation has a ratio of taro flour and corn flour (gr) of 70:30, 60:40, 50:50, 40:60, 30:70 and a ratio of jicama and carrots (gr) of 1:9, 2:8, 3:7, 4:6, 5:5. The analysis was carried out through hedonic tests and physicochemical tests. The best results of the variable 30:70 (1:9) with organoleptic values ​​for color 4.65, aroma 3.85, taste 4.20, texture 4.55, and preference 4.45, water content and ash content of 1.05% and 0.05% according to SNI Flakes. The results of the study are expected to encourage innovation of local food with high nutrition and diversification of healthy food.
Co-Authors Adhisty Elcahyani Aladin Eko Purkuncoro Anisya Dwi Anggraini Anita Anitarakhmi Handaratri Aurora Firdauza, Trustha Awan Awan Awan Uji Krismanto Ayudya Mahendaringratry D. H. Praswanto Daud, Komang Ratu Vadia D Diah Kusuma Wardhani Elcahyani, Adhisty Elvianto Dwi Daryono Elvianto, Elvianto Endah Kusuma Rastini Ester Priskasari F. Endah Kusuma R Faidliyah Nilna Minah Febriani, Betarina Natasya Fourry Handoko Frisca Fitrianingrum Hana Disa Prabandari Hardianto Hardianto Jimmy Jimmy Jimmy Jimmy Kartika, Rini Lalu Mustiadi Marcelino Andrianto Sukardjono Maria Mustikaningrum Marissa Haryati May Ayu Pratiwi Meri, Andini Mohammad Istnaeny Hudha Muyassaroh Muyassaroh Muyassaroh Nanik Astuti Rahman Natasya Febriani, Betarina Praswanto, Djoko Hari Prima Vitasari Rabiah Assegaf Rini Kartika Rini Kartika Dewi Sindi Pratiwi, Elvin Srililiani Surbakti Tjitjik Sriwardhani Tri Poespowati Viktor Manuel Subagio Waruwu, Firmanta