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All Journal WIDYATAMA Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) agriTECH Proceeding of International Congress Jurnal Sains dan Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian Pro Food AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat International Journal for Educational and Vocational Studies Jurnal Teknologi Hasil Pertanian International Journal of Advance Tropical Food (IJATF) IJECS: Indonesian Journal of Empowerment and Community Services Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Journal of Food and Agricultural Product Journal of Technology and Food Processing (JTFP) Midang Prosiding Seminar Nasional Unimus Jurnal Indonesia Mengabdi

Catur Budi Handayani

Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Veteran Bangun Nusantara

Author-ID : 274018

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Chemical and Physical Characteristics of Cooking Oil After Tempeh Frying Sri Hartati Afriyanti; Catur Budi Handayani; Catur Budi Handayani; Cindhe Putri Larasati
International Journal of Advance Tropical Food Vol 1, No 1 (2019)
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v1i1.4932

This study aims to determine the effect of seasoning and type of oil on chemical and physical characteristics of cooking oil after being used for tempeh frying. This factor needs to be learned to understand how to handle it. The experimental design used in this study was a factorial completely randomized design with two treatments, namely, (A) Seasoning consisting of (A1) No Seasoning and (A2) Seasoning. The second treatment is the type of oil (B) consisting of: (B1) bulk oil, (B2) GM oil, (B3) Sunco oil. The experiment was repeated 3 times so that 18 experimental units were obtained. The parameters measured were free fatty acid levels, oil color and water content. The results showed that seasoning and type of oil affect the levels of free fatty acids, oil color and water content. The highest free fatty acid levels were obtained from seasoned tempe frying using bulk oil of 1.53%. The yellowest oil color and the highest water content obtained from seasoning tempeh frying using bulk oil of 32.07 and 0,06%.

PEMAANFAATAN SUSU PECAH MENJADI PRODUK OLAHAN KERUPUK SUSU : UJI SIFAT KIMIA-FISIKA DAN ORGANOLEPTIK Rio Irawan; Agustina Intan Niken Tari; Catur Budi Handayani
JITIPARI Vol 6 No 1 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

ABSTRAKKerupuk susu adalah kerupuk yang dibuat menggunakan susu yang tidak memenuhi standar kualitas (susu pecah). Pemanfaatan susu pecah bertujuan untuk meningkatkan kandungan protein kerupuk susu yang dibuat. Tujuan penelitian ini adalah mengetahui pengaruh perbandingan susu dan air terhadap sifat kimia-fisik dan oganoleptik kerupuk susu. Parameter pengamatan penelitian ini meliputi sifat kimia-fisika dan organoleptik kerupuk susu. Pengamatan sifat kimia-fisika meliputi uji kadar air menggunakan metode Thermogravimetri, kadar protein menggunakan metode Kjeldahl, uji pengembangan menggunakan uji daya kembang, uji tekstur menggunakan alat Iloyd instrument. Sifat organoleptik kerupuk susu meliputi parameter rasa, kerenyahan, dan overall. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) 1 faktor yaitu itu perbandingan susu dan air (Formula). Formula 1= 200:0, Formula 2 = 185:15, Formula 3 = 170:30. Data yang diperoleh dianalasis secara statistik menggunakan Analysis Of Variance (Anova) dengan tingkat signifikansi 5%. Apabila terdapat beda nyata antar perlakuan, uji dilanjutkan dengan Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa perbandingan susu dan air berpengaruh nyata terhadap sifat kimia-fisika yang meliputi protein, daya kembang, dan tekstur. Perbandingan susu dan air terhadap sifat organoleptik kerupuk susu berpengaruh nyata terhadap kerenyahan, namun tidak berbeda nyata terhadap rasa dan overall. Formula 1 berupa perbandingan susu dan air (200:0) merupakan formula terbaik. Formula tersebut menghasilkan kerupuk susu dengan sifat kimia-fisik: kadar air 10,15%, kadar protein 9,94%, daya kembang 74,32%, dan tekstur 828,20 g/mm2, sedangkan skor uji organoleptik terhadap rasa 3,77, kerenyahan 4,10, dan overall 3,73 dari range skala skor (1-5).

UJI POTENSI ANTIDIARE Lactobacillus sp INDIGENOUS SEBAGAI KULTUR STARTER PADA YOGURT DENGAN SUPLEMENTASI EKSTRAK UBI JALAR UNGU Intan Niken Tari; Catur Budi Handayani
Jurnal Teknologi Hasil Pertanian Vol 8, No 2 (2015)
Publisher : Universitas Sebelas Maret (UNS)

Penelitian ini dilakukan dengan tujuan melihat trend sifat anti diare baik secara kualitatif maupun secara kuantitatif dari BAL pada yogurt dengan suplementasi ubi jalar ungu selama satu minggu penyimpanan. Adapun perlakuan tersebut sebagai berikut : S0= Kontrol ( berupa kultur komersial St dan Lb, S1= Kultur komersial + probiotik Lactobacillus plantarum Dad 13, yaitu St : Lb : Dad 13= 1:1:0.5, S2= Kultur komersial + probiotik Lactobacillus plantarum Mut7, yaitu St : Lb : Mut7 = 1:1:0.5, S3= Kultur komersial+ probiotik Lactobacillus acidophilus SNP-2 yaitu St : Lb : SNP-2 = 1:1:0.5. Hasil penelitian menunjukkan bahwa aktifitas antidiare secara kualitatif lactobacillus sp indigenous terhadap EPEC ATCC 35281 terbesar terjadi pada perlakuan Y1 (yogurt dengan probiotik lactobacillus plantarum Dad 13 dan suplementasi ekstrak ubi jalar ungu) dengan diameter zona hambat sebesar 12, 8 mm. Aktifitas antidiare secara kuantitatif lactobacillus plantarum sp indigenous terhadap EPEC ATCC 35281 selama 1minggu penyimpanan terbesar, juga terjadi pada perlakuan Y1 (yogurt dengan probiotik Llactobacillus plantarum Dad 13 dan suplementasi ekstrak ubi jalar ungu) dengan kemampuan penurunan jumlah koloni EPEC ATCC 35281 sebesar 5 log cycle (dari mula-mula 1,05. 107 CFU/ml menjadi 8,5. 102 CFU/ml)

PENGARUH KULTUR INDIGENOUS LACTOBACILLUS SP. DALAM PEMBUATAN YOGURT UBI UNGU : KAJIAN TINGKAT KEASAMAN, pH DAN TOTAL PADATANNYA A.Intan Niken Tari; Catur Budi Handayani; Ahimsa Kandi Sariri
Jurnal Teknologi Hasil Pertanian Vol 5, No 1 (2012)
Publisher : Universitas Sebelas Maret (UNS)

Tujuan penelitian ini adalah mengetahui pengaruh kultur indigenous Lactobacillus sp. dalam pembuatanyogurt ubi ungu terhadap tingkat keasaman,pH dan total padatannya. Rancangan percobaan yang digunakandalam penelitian ini adalah rancangan acak lengkap pola satu arah dengan 3 macam perlakuan campuran kulturbakteri Asam Laktat sebagai starter pada pembuatan yogurt ubi ungu. Perlakuan 1 campuran kulturStreptococcus thermophillus FNCC 0040 dan Lactobacillus bulgaricus FNCC0041 sebagai kontrol, perlakuan 2campuran kultur Streptococcus thermophillus FNCC 0040 dengan kultur indigenous Lactobacillus sp. Dad 13,perlakuan 3 campuran kultur Streptococcus thermophillus FNCC 0040 dan Lactobacillus sp. Mut 7. Masingmasing perlakuan diulang 3 kali, sehingga terdapat 9 perlakuan. Parameter pengamatan dilakukan terhadap sifatkimia yogurt ubi ungu yaitu tingkat keasaman (metode titrasi), derajat keasaman (pH) dan total padatan(metode gravimetri). Hasil Penelitian terpilih yogurt ubi ungu dengan campuran kultur Streptococcusthermophyllus dan kultur indigenous Lactobacillus sp. Mut 7 yang mempunyai sifat kimia berupa tingkatkeasaman 11.956 mgrek/ 100g bahan, pH 4.378 dan total padatan 13.593%.

Introduksi Racikan Minuman Herbal Keluarga Dawis 1 RT 03/24 Jebres Surakarta Sebagai Edukasi Dalam Menjaga Imunitas Novian Wely Asmoro; Afriyanti Afriyanti; Catur Budi Handayani
Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Vol 1 No 2 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

The Covid-19 pandemic has brought changes and new habits in society. Covid-19 cases in Indonesia and the world are still increasing, so it is very worrying. One effort that can be made to avoid viral infections and diseases including Covid-19 is to maintain immunity through the consumption of functional foods containing bioactive substances such as empon-empon, ginger, Moringa leaves, lemon, honey, etc. Dasawisma 1 (Dawis 1) at RT 03/24 Jebres Subdistrict Jebres Surakarta District is one of the target partners to be given knowledge and understanding of efforts to maintain body immunity with the introduction of family herbal drinks. The method is carried out through several stages of activity, namely Phase I, Counseling, Delivery of Materials, Brochures & Posters of Healthy Food Keeping Immune. Phase II, Delivery of Concoction Materials & Benefits of Family Herbal Drinks. Stage III, Introduction & Practice of Family Herbal Drinks Manufacturing. Activity evaluation using pretest, postest and practical assessment methods. The indicators of the success of the activities are the increase in the average value of partners, the involvement of partners and the ability of partners to practice making family herbal beverage products.

pengaruh penambahan gliserol terhadap sifat fisik dan kimia edible film dari selulosa batang jagung Muhammad Arifin; catur budi handayani; afriyanti afriyanti
Journal of Food and Agricultural Product Vol 1, No 1 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Edible film adalah lapisan tipis (film) yang bisa dimakan dan biasanya digunakan untuk melindungi makanan. Salah satu bahan yang digunakan untuk membuat edible film yaitu selulosa dari serbuk batang jagung. Tujuan dalam penelitian ini adalah untuk mengetahui pengaruh penambahan variasi gliserol terhadap tensile strength, ketebalan, dan kadar air edible film. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL). Variasi perlakuan penambahan gliserol adalah 0 ml, 0,5 ml, 1 ml, 1,5 ml, 2 ml dan masing-masing perlakuan diulang sebanyak 4 kali. Parameter yang diuji adalah sifat fisik dan kimiawi. Pengamatan fisik dan kimia meliputi tensile strength (Universal Testing Machine), ketebalan (mikrometer), dan kadar air (thermogravimetri). Uji tensile strength tertinggi 17,116 Mpa (penambahan gliserol 1,5 ml), perbedaan penambahan gliserol menyebabkan ada beda nyata terhadap uji tensile strength edible fim. Uji ketebalan dengan nilai tertinggi 0,025 mm (penambahan gliserol 2 ml) perbedaan penambahan gliserol menyebabkan tidak berbeda nyata terhadap ketebalan edible film. Uji kadar air dengan nilai tertinggi 27,36% (penambahan gliserol 2 ml) perbedaan penambahan gliserol menyebabkan tidak berbeda nyata terhadap kadar air edible film.

Application of Arrowroot Starch Antimicrobial Edible Coating with Addition of Lemongrass Extract on Strawberry Fruit Afriyanti Afriyanti; Catur Budi Handayani; Retno Widyastuti
Journal of Food and Agricultural Product Vol 1, No 2 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Public awareness of the food quality which is they consume is increasing. Food consumption becomes more varied by not only consuming carbohydrates, protein and fat sources, but balanced with the consumption of fruits as a source of vitamins. One way to maintain the quality of fruits during storage is to use edible coatings. Edible coatings made from hydrocolloid materials such as starch as natural coating materials, are non-toxic and safe for health so that starch-based edible coatings are feasible to be developed. One of them is arrowroot starch. Improving the coating function is done by adding antimicrobial ingredients, one of which is lemongrass extract. The purpose of this study was to determine the effectiveness of the use of antimicrobial edible coating on the physica and chemical characteristics of strawberryes during storage. The experimental design used in this study was a factorial completely randomized design, with the treatment of Antimicrobial Concentration (A) with five levels of treatment, namely: A1 = 0%, A2 = 0.1%, A3 = 0.2%; A4 = 0.3% and A5 = 0.4% and Storage Time, namely B1 = 0 days; B2 = 2 days; B3 = 4 days and B4 = 6 days. Each treatment was repeated twice to obtain an experimental unit of 5 x 4 x 2 = 40 experimental units. Product analysis carried out was weight loss, texture and total dissolved solids. Based on the data obtained, the use of antimicrobial concentration and storage time affect the results of the analysis. The longer the storage, the weight loss increased, the texture became softer and the total dissolved solids decreased.Keywords: antimicrobia, arrowroot, edible coating, lemongrass, strawberry

Karakteristik Kimia, Fisik dan Organoleptik Cookies Tepung Mocaf Dengan Variasi Jenis dan Konsentrasi Lemak margaretha ratna yasinta; catur budi handayani; afriyanti afriyanti
Journal of Food and Agricultural Product Vol 1, No 1 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Cookies are products that are oven-dried, made from wheat flour, sugar, fat and eggs. Cookies are not only made from wheat flour, there are many other local food ingredients that contain nutritional value and can be used as a basis for making cookies, one of which is mocaf flour. The purpose of this study was to determine the characteristics of mocaf cookies with various types fat in moisture content, swelling and organoleptic properties of mocaf flour cookies. The research method used a completely randomized design (CRD). The data obtained were analyzed statistically using Analysis Of Variance (ANOVA), if there is a significant difference between the test treatments, it is continued with the Duncan M Quotle Range Test (DMRT). Observation of chemical and physical properties includes testing of moisture content, swelling power. Organoleptic properties were observed with the parameters of taste, color and texture.Key words: cookies, fat, mocaf flour.

SIFAT KIMIA, FISIKA, DAN ORGANOLEPTIK KERIPIK KULIT PISANG KEPOK ( Musa paradisiaca L.) DENGAN PERLAKUAN VARIASI TEPUNG TAPIOKA DAN TEPUNG BERAS Fajar Rasidin Weni; Catur Budi Handayani; Retno Widyastuti
Journal of Food and Agricultural Product Vol 2, No 2 (2022): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Pemanfaatan kulit pisang menjadi beberapa produk olahan pangan maupun bahan dasar olahan pangan sudah banyak ditemukan diantaranya, kerupuk kulit buah pisang, tepung kulit buah pisang, permen kulit buah pisang, dan keripik kulit buah pisang. Belum banyak penelitian tentang pemanfaatan kulit pisang yang diolah menjadi keripik kulit pisang dengan formulasi tepung beras dan tepung tapioka yang berbeda, oleh karena itu penelitian ini perlu dilakukan. Penelitian ini bertujuan untuk mengetahui sifat kimia, fisika, dan organoleptik keripik kulit pisang kepok (Musa paradisiaca L.). Sampel yang digunakan adalah keripik kulit pisang kepok dengan formulasi tepung beras dan tepung tapioka berbeda yaitu K1 (0 : 100)%, K2 (10 : 90)%, K3 (20 : 80)%, dan K4 (30 : 70)%. Nilai rata-rata kadar air keripik kulit pisang berkisar antara 4,28 % - 10,72 %. Hasil data menunjukkan nilai rata-rata kadar abu keripik kulit pisang berkisar antara 5,94 % - 6,61 %. Sedangkan keripik kulit pisang dengan kerenyahan tertinggi terdapat pada formulasi K4, kerenyahan terendah terdapat pada formulasi K2. Pada uji organoleptik yaitu rasa, warna, dan tekstur keripik kulit pisang yang paling disukai terdapat pada perlakuan formulasi K4.Kata Kunci: formulasi tepung beras dan tapioka, keripik kulit pisang, sifat fisika, sifat kimia, sifat organoleptik

Effect of Addition of Lemongrass Extract (Cymbopogon citratus) On Edible Film From Garut Starch (Marantha arundinaceae L.) As an Antimicrobial Muthi'ah Muthi'ah; Catur Budi Handayani; Retno Widyastuti; Afriyanti Afriyanti
Journal of Food and Agricultural Product Vol 1, No 2 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

ABSTRACT Edible film is an alternative packaging that does not cause environmental problems, because it is biodegradable. Lemongrass extract (Cymbopogon citratus) contains citronellal, geraniol and citronellol which can inhibit bacterial activity. This study aims to determine the visual appearance, antimicrobial activity, moisture content and thickness of arrowroot starch edible film with various treatments of lemongrass extract levels. This research method used Completely Randomized Design (CRD) with EO0% treatment; EA15%; EB20%; EC25%; ED30%. And it was repeated three times so that 15 treatment units were obtained. The data obtained were calculated using the Analysis of Variance (ANOVA) and if there was a difference, continued with the Duncan's Multiple Range Test (DMRT) test using SPSS 16. The results showed that visually the color of arrowroot starch edible film got darker as the addition of lemongrass extract increased. . The results of statistical calculations show that there is no difference in water content, there is a significant difference in thickness and inhibition of antimicrobial activity using E. coli bacteria. The higher the lemongrass extract, the wider the clear zone formed. The widest clear zone formed was with the addition of 30% lemongrass extract, which was 31 mm, while the control did not form a clear zone.Keywords: Antimicrobial, Arrowroot starch, Edible film, Lemongrass

Co-Authors A. Intan Niken Tari A. Intan Niken Tari A.Intan Niken Tari Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti, Afriyanti Agustina Intan Niken Tari Agustina Intan Niken Tari Agustina Intan Niken Tari, Agustina Intan Ahimsa Kandi Sariri Amelia Ayu Kusumaningtyas Asmoro, Novian Wely Bahri, Rizal Bovi Wira Harsanto Catur Rini Sulistyaningsih Catur Rini Sulistyaningsih Cindhe Putri Larasati Cindhe Putri Larasati Dwi Cahyo Nugroho Fajar Rasidin Weni Febbi Nurahmawati Harsanto, Bovi Wira Intan Niken Tari Intan Niken Tari Listyana Dewi Farahdiga Ludfia Windyasmara, Ludfia margaretha ratna yasinta MUHAMMAD ARIFIN Muhammad Rivai Muhammad Zasir Mustofa Muharomah Nur Aini Muthi'ah Muthi'ah Nahrowi, Fauzan Nurahmawati, Febbi Retno Widyastuti Retno Widyastuti, Retno Rika Rahmawati Rio Irawan Rosita Dewati, Rosita Sri Hartati Sri Hartati Sri Hartati Afriyanti Sudarmi Sudarmi Tari, Agustina Intan Niken Wardana, Wardana Kusuma Weni, Fajar Rasidin Yoesti Silvana Arianti

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