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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

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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%.
POTENTIAL OF CURCUMA LONGA EXTRACT TO THE GROWTH OF SALMONELLA STAPHYLOCOCCUS AND BACILLUS SUBSTILIS ON PELOR EXTRACT Astuti, Siswi; Rahman, Nanik Astuti; Rastini, Endah Kusuma
Journal of Sustainable Technology and Applied Science (JSTAS) Vol. 1 No. 2 (2020): Journal of Sustainable Technology and Applied Science, November 2020
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Nasional (ITN) Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/jstas.v1i2.3020

Abstract

People with autism are sensitive to milk protein (casein), gluten, and sugar. These foods can cause an increase in aggressive behavior, crying, anger, stress and depression, while also able to increase digestive disorders, allergies and neurobiological disorders in people with autism. Trials have been carried out on several autistic people by providing food based on MOCAF modified with Centella Asiatica extract with positive results. Children are more focused, more communicative and the symptoms of stress and depression decrease. The weakness is that it can still lack the necessary vitamins and minerals so that it is continued with the manufacture of supplements made from Centella Asiatica and egg extracts (PELOR). Those contain vitamins and minerals needed by people with autism and do not form new compounds but still contain microbes. The research was done by giving various concentrations of 5%, 10%, 15%, 20%, 25%, 30% and 35% curcuma longa in pelor extract which is expected to reduce microbial growth. The results concluded that PELOR extract with the addition of 20% curcuma longa can kill the growth of harmful microorganisms of Salmonella and Staphylococcus but it is still not effective in inhibiting the growth of Bacillus substilis. In the addition of 20% curcuma longa, there was Bacillus substilis with a total of 3 x103 colonies/100ml or an NPN value of 0.03 has met the SNI 7388: 2009 standard. Therefore, it was concluded that it was safe to potentially be a balanced nutritious supplementary food needed by people with autism.
OPTIMISATION OF THE MIXTURE OF ACTIVATED CHARCOAL AND RED GINGER EXTRACT WITH THE ADDITION OF SANSEVIERIA TO THE FOOD CABINET FILTER Astuti, Siswi; F. Endah Kusuma Rastini; Ester Priskasari; Djoko Hari Praswanto
Journal of Sustainable Technology and Applied Science (JSTAS) Vol. 4 No. 1 (2023): Journal of Sustainable Technology and Applied Science, May 2023
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Nasional (ITN) Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/jstas.v4i1.5805

Abstract

Spoiled or unhealthy food is the causative agent of a disease called ptomaine poisoning. This disease can come from consuming water, milk, other drinks, or food in raw or cooked form provided in a place that contains agents that can produce disease in sufficient quantities—an amount needed to cause various diseases. Various agents that can cause disease in food are plants, bacteria, chemicals, animals, agents that use food as a means of transferring themselves, radionuclides, and microbes. Food damage caused by microbes is usually due to the condition of the food, which has a high water content, improper storage of food, or types of food that are not durable. Microbes that cause harm can come from slime molds, yeasts, bacteria and viruses in a variety of ways. Can come from polluted air, cross-contamination from food storage areas. The purpose of this research is to make an air filter in a food storage cupboard that has the optimum ability to inhibit the growth of pathogenic microbes so that the stored food is not easily damaged. The method of implementation in this study was to make a filter mixture composition consisting of activated charcoal from bamboo ori, sanseviera, and red ginger extract, where the material has anti-bacterial and antiviral benefits. The filter composition to be tested is a mixture of activated charcoal, sanseviera, and ginger extract. red in the ratio: 3:1:4; 4:1:4; 4:1:3; 2:2:4; 4:2:4; 4:2:2, samples containing protein. The best results that can inhibit the growth of Bacillus substillis are obtained in filters with a composition of 4:2:4.
PEMBUATAN SAWI ASIN PAKCOY (Brassica chinensis L) KERING DENGAN PROSES FERMENTASI DAN PENGERINGAN Daud, Komang Ratu Vadia D; Rabiah Assegaf; Siswi Astuti
Jurnal Pengolahan Pangan Vol 8 No 1 (2023)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v8i1.100

Abstract

Pakcoy merupakan salah satu bentuk sayuran yang baik karena mengandung vitamin dan mineral, diantaranya vitamin C, provitamin A, zat besi, magnesium, dan kalsium. Pakcoy dapat tumbuh di berbagai kondisi lingkungan serta suhu yang berbeda, sehingga mudah untuk dibudidayakan. Olahan fermentasi sayur pakcoy yang sering ditemui di pasaran disebut Sawi asin. Sawi asin merupakan hasil fermentasi asam laktat sayuran, sehingga mempunyai citarasa yang khas. Waktu yang diperlukan untuk fermentasi sawi asin sekitar 3-4 minggu, hal ini disebabkan oleh kondisi lingkungan fermentasi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi NaCl dan suhu pengeringan terhadap kualitas sawi asin pakcoy menggunakan proses fermentasi dan menggunakan bahan tambahan untuk menciptakan inovasi rasa baru pada sawi asin kering. Variabel konsentrasi NaCl yang digunakan adalah 15 gram, 30 gram, 45 gram, 60 gram, 75 gram dengan menggunakan suhu pengeringan 55 °C, 60 °C, 65 °C, 70 °C, 75 °C. Hasil menunjukkan bahwa pada uji kadar vitamin C sampel dengan perlakuan kadar NaCl 30 gram dengan suhu pengeringan 75 °C menghasilkan 51,57 mg/100g. Pada uji kadar air di semua sampel memiliki nilai sebesar 1,09-1,79 %. Dan pada uji organoleptik menggunakan metode ANOVA (Analysis of Varience) yang dilakukan oleh 25 panelis dengan penilaian rasa, warna, dan aroma menunjukkan bahwa konsentrasi NaCl dan suhu pengeringan tidak berpengaruh secara signifikan pada warna sawi asin kering, tetapi berpengaruh secara signifikan terhadap rasa dan aroma sawi asin kering
PEMBUATAN SAWI ASIN PAKCOY KERING DENGAN VARIASI JENIS LARUTAN PERENDAM DAN SUHU PENGERINGAN Meri, Andini; Hana Disa Prabandari; Siswi Astuti
Jurnal Pengolahan Pangan Vol 8 No 1 (2023)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v8i1.101

Abstract

Tanaman sawi pakcoy mudah untuk dibudidayakan, namun pada saat masa panen tanaman ini cepat layu dan busuk. Oleh karena itu sawi pakcoy dapat dijadikan olahan pangan yang disukai dengan cara menjadikannya sawi asin kering. Sawi asin merupakan olahan fermentasi spontan bakteri asam laktat yang memiliki cita rasa yang khas. Pembuatan sawi asin dapat dilakukan dengan cara penambahan garam dan air tajin. Penelitian ini bertujuan untuk mengetahui pengaruh variasi jenis larutan perendam dan suhu pengeringan. Sawi asin yang paling banyak disukai adalah sawi asin degan larutan perendam air tajin beras merah dan air tajin beras ketan putih. Sawi asin ini memiliki rasa asin dan sedikit asam, warna yang khas, aroma khas sawi asin, dan tekstur sedikit renyah.
Utilization of Spirulina (Arthrospira Plantesis) in the Substitution of Taro Flour and Mocaf Flour in Dry Noodles as an Anti-Stunting Food Innovation Adhisty Elcahyani; Siswi Astuti
G-Tech: Jurnal Teknologi Terapan Vol 9 No 1 (2025): G-Tech, Vol. 9 No. 1 January 2025
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/gtech.v9i1.6213

Abstract

Stunting is a chronic nutritional problem that affects children's physical and cognitive development. This research aims to develop dry noodles made from taro flour, mocaf and spirulina as an alternative nutritious food for the prevention of stunting. Variations in the composition of taro flour and mocaf (60%:40%) with the addition of spirulina (2%) produced the best product with a protein content of 10.72%, carbohydrate content of 74.91% and moisture content of 6% according to SNI standards for dry noodles. Organoleptic tests showed that the sample was the most preferred by the panelists based on taste, texture, aroma, colour and crispness. Spirulina fortification contributed significantly to increasing the protein content and giving the product its characteristic green colour. This innovation is expected to help meet the nutritional needs of stunted children, support local food sustainability and reduce dependence on imported ingredients
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.
SUBTITUSI TEPUNG UMBI TALAS DENGAN PENAMBAHAN SPIRULINA PADA MIE KERING UNTUK PENCEGAHAN STUNTING : Taro Flour Substitution With Spirulina In Dried Noodles For Stunting Prevention Elcahyani, Adhisty; Natasya Febriani, Betarina; Aurora Firdauza, Trustha; Sindi Pratiwi, Elvin; Waruwu, Firmanta; Astuti, Siswi
Media Gizi Pangan Vol 32 No 1 (2025): Juni 2025
Publisher : Media Gizi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/mgp.v32i1.1176

Abstract

Stunting adalah kondisi di mana pertumbuhan tinggi anak terhambat akibat malnutrisi kronis dan kurangnya stimulasi psikososial. Penyebabnya meliputi lingkungan yang kurang sehat dan kekurangan gizi pada ibu hamil. Kasus stunting masih banyak ditemukan di Indonesia karena distribusi asupan gizi seimbang belum merata. Salah satu cara untuk mencegah stunting adalah meningkatkan kualitas dan kuantitas asupan gizi anak. Penelitian ini bertujuan mengembangkan mie kering dengan menggantikan sebagian tepung terigu dengan tepung talas dan menambahkan Spirulina sebagai sumber nutrisi tambahan. Spirulina dikenal kaya akan protein, vitamin, mineral, dan antioksidan penting bagi pertumbuhan anak. Metode penelitian meliputi formulasi berbagai proporsi tepung talas dan Spirulina yang meliputi perbandingan tepung talas dengan tepung terigu serta berat spirulina, dimana uji yang dilakukan yaitu uji karakteristik fisik, kimia, dan organoleptik mie kering yang dihasilkan, termasuk analisis kandungan gizinya. Hasil penelitian menunjukkan bahwa penggantian tepung terigu dengan tepung talas dan penambahan Spirulina pada mie kering dapat meningkatkan kandungan nutrisi, terutama protein dan mikronutrien esensial. Selain itu, mie kering yang dihasilkan memiliki tekstur dan rasa yang diterima oleh panelis, dengan kandungan protein 11,433%, lemak 13,09%, karbohidrat 75,91%, dan tidak terdeteksi adanya logam Cd, Hg, Pb, serta bakteri Escherichia coli. Dengan demikian, mie kering berbasis tepung talas yang ditambah Spirulina dapat membantu mencegah stunting pada anak-anak.
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 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