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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
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EVALUASI FISIK DAN ORGANOLEPTIK BOLU KUKUS BERBASIS GULA SEMUT DAN TEPUNG MOCAF Bahri, Rizal; Harsanto, Bovi Wira; Tari, Agustina Intan Niken; Handayani, Catur Budi
Journal of Technology and Food Processing (JTFP) Vol. 5 No. 02 (2025): Juli
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v5i02.1780

Abstract

Gula semut merupakan olahan dari nira kelapa yang dimasak. Gula semut dianggap lebih sehat dibandingkan gula pasir karena mengandung kalori lebih rendah. Sementara itu penggunaan tepung mocaf dapat menurunkan konsumsi tepung terigu. Keunggulanya tidak mengandung protein gluten, yang sering kali perlu dihindari oleh orang dengan alergi gluten, anak-anak autis, dan penderita penyakit celiac. Beberapa peneliti telah mengembangkan kue-kue berbahan dasar terigu yang kemudian digantikan dengan tepung-tepung alternatif. Penelitian ini bertujuan untuk mengetahui karakter fisik dan organoleptik dari bolu kukus berbasis gula semut dan tepung mocaf. Pengembangan bolu kukus dari kombinasi gula semut dan tepung mocaf masih jarang diteliti. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) sederhana dengan satu faktor, yaitu perlakuan formulasi bolu kukus, yang diulang sebanyak dua kali untuk setiap perlakuan. Data hasil uji fisik dan kimia dianalisis menggunakan uji independent dan ANOVA. Hasil penelitian awal menunjukkan nira kelapa yang memiliki kekentalan, 2,15 cP. Gula pasir dan gula semut memiliki karakter yang berbeda. Gula semut memiliki total padatan terlarut dan kadar air lebih tinggi dari gula pasir dan berwarna gelap dibandingkan dengan gula pasir. Setelah diaplikasikan pada pembuatan bolu, karakter fisik bolu kukus gula semut memiliki warna yang lebih gelap, total padatan terlarut berkisar 9,66-14,33ºBrix, daya terima terhadap warna 2,9-3,93 (netral cenderung suka), daya terima terhadap aroma 2,7-3,76 (netral cenderung suka), daya terima terhadap tekstur 3,03-3,63 (netral cenderung suka), dan daya terima terhadap rasa 2,86-3,93 (netral cenderung suka). Kata kunci—nira kelapa, gula semut, tepung mocaf, bolu kukus
Sifat Fisika dan Kimia Yogurt Sinbiotik Kering Beku dengan Variasi Sukrosa Kusumaningtyas, Amelia Ayu; Handayani, Catur Budi; Hartati, Sri
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 3, No 2 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v3i2.4535

Abstract

ABSTRACTYogurt is a fermented milk product made by adding lactic acid bacteria Streptococcus thermophillus and Lactobacillus bulgaricus. Sinbiotic yogurt is one of the fermentation products that is being developed and is made by adding Lactobacillus plantarum Dad 13 as a probiotic and Lactobacillus plantarum Dad 13 as a probiotic and purple sweet potato as a prebiotic. Freeze dried synbiotic yogurt is a product made with freeze dried. When dry, cryoprotectant microbial cells need to be added to survive. Cryoprotectant used is sucrose. The purpose of this study was to study the effect of sucrose composition as cryoprotectant on physical (rehydration time) and chemical (air content, total insoluble air solids, vitamin C content and protein content) freeze dry synbiotic yogurt. The experimental design used was a completely randomized design (CRD), with variations of sucrose 0%, 2.5%, 5% and 7.5%. The data obtained were analyzed using Analysis of Variance (ANOVA) with a significance level of 5%. The results of the analysis of physical characteristics (rehydration time) freeze dry synbiotic yogurt between 31.34-40.19 seconds, and the concentration of sucrose does not conflict with the rehydration time. The results of the analysis of chemical properties (water content and vitamin C) freeze dry synbiotic yogurt between 6.20-6.63% and 0.16-0.24%. Sucrose concentration had no significant effect on water content and vitamin C. The results of the analysis of chemical properties (total insoluble air and protein insoluble solids) yogurt contained 50% -50.62-62.95% and 7.66-16.26%. Sucrose concentration significantly affects total insoluble solids in air and protein.Keywords: chemical; freeze dried; physic; sucrose; synbiotic yogurt ABSTRAKYogurt adalah produk hasil fermentasi susu yang dibuat dengan menambahkan bakteri asam laktat Streptococcus thermophillus dan Lactobacillus bulgaricus. Yogurt sinbiotik merupakan salah satu produk hasil fermentasi yang sedang dikembangkan dan dibuat dengan menambahkan bakteri asam laktat (BAL) Lactobacillus plantarum Dad 13 sebagai probiotik dan ubi ungu sebagai prebiotik. Yogurt sinbiotik kering beku merupakan produk yang diproses dengan pengeringan beku. Pada saat pengeringan beku, perlu ditambahkan pelindung (cryoprotectant) supaya sel mikrobia dapat bertahan hidup. Cryoprotectant yang digunakan adalah sukrosa. Tujuan dari penelitian ini untuk mengetahui pengaruh konsentrasi sukrosa sebagai cryoprotectant terhadap sifat fisika (waktu rehidrasi) dan kimia (kadar air, total padatan tidak larut air, kadar vitamin C dan kadar protein) yogurt sinbiotik kering beku. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL), dengan variasi sukrosa 0 %, 2,5 %, 5% dan 7,5 %. Data yang diperoleh dianalisis menggunakan Analysis Of Variance (ANOVA) dengan tingkat signifikansi 5 %. Hasil dari analisis sifat fisika (waktu rehidrasi) yogurt sinbiotik kering beku berkisar antara 31,34-40,19 detik, dan konsentrasi sukrosa tidak berpengaruh nyata terhadap waktu rehidrasi. Hasil dari analisis sifat kimia (kadar air dan vitamin C) yogurt sinbiotik kering beku berkisar antara 6,20-6,63 % dan 0,16-0,24 %. Konsentrasi sukrosa tidak berpengaruh nyata terhadap kadar air dan vitamin C. Hasil dari analisis sifat kimia (total padatan tidak larut air dan protein) yogurt sinbiotik kering beku berkisar antara 50,95-62,95 % dan 7,66-16,26 %. Konsentrasi sukrosa berpengaruh nyata terhadap total padatan tidak larut air dan protein.Kata Kunci: fisika; kering beku; kimia; sukrosa; yogurt sinbiotik
Karakteristik Fisik dan Organoleptik Produk Mocatilla Chips dari Tepung Mocaf dan Jagung Asmoro, Novian Wely; Hartati, Sri; Handayani, Catur Budi
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v1i1.1354

Abstract

The aim of this study was to determined the effect of mocaf flour and maize to the mocatilla chips physical properties and organoleptic properties. The study design using RAL method with one parameter added mocafflour as much as 0% as control, 15%, 30%, 45% and 60% (w / w). Each treatment using 3 experimental replicated unit. Analysis of texture products include mechanical testing, moisture content test and organoleptic test. Added mocaf flour ranging from 15% to 60% in the mocatilla chips no significant effect on water content but caused changes in texture becomes harder to value% deformation increased from 20.39% to 30.53%. Organoleptic characteristics on mocatilla chips has changed in color, taste, aroma and texture after adding mocaf flour compared with control, and overall the highest score of 4.6 panelists acceptance found on the product mocatilla chips with the addition of as much as 15%, so the addition of mocaf flour 15% can be used for the production mocatilla chips. it is not different physical characteristics and organoleptic with control (0% mocaf).
The Effect of the Ratio of Rice Flour and Breadfruit Starch (Artocarpus communis) on the Characteristics of Cendol Listyana Dewi Farahdiga; Handayani, Catur Budi; Widyastuti, Retno
Journal of Food and Agricultural Product Vol. 4 No. 1 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i1.5056

Abstract

Breadfruit is a fruit that grows widely in Indonesia. The use of breadfruit is still very limited, namely fried or boiled as a snack. Breadfruit has a high carbohydrate content, resulting in quite a lot of starch extraction. One way to increase the use of breadfruit is to process it into breadfruit starch. Breadfruit starch has a high amylose and amylopectin content so it can be used as a chewing agent in cendol production. The aim of this research is to obtain the ratio of breadfruit starch in making cendol, by testing water content and total dissolved solids. The data obtained were analyzed using One Way Anova and to determine whether there were differences in treatment, it was continued with the Duncan Multiple Range Test (DMRT) with a significance level of 5%. The results of the research show that the correct ratio in making cendol to substitute breadfruit starch would be 25% rice flour and 75% breadfruit starch. The addition of breadfruit starch to making cendol has a significant effect on the water content of 81.37% -84.45%. The addition of breadfruit starch did not significantly differ from the total amount of dissolved solids with a value of 6.33-6.67 brix.
Physical and Chemical Characteristics of Durian Seed Flour (Durio zibethinus Murr) with Sodium Metabisulfite Soaking Mustofa, Muhammad Zasir; Asmoro, Novian Wely; Handayani, Catur Budi
Journal of Food and Agricultural Product Vol. 4 No. 2 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i2.5855

Abstract

Durian fruit produces waste in the form of skin and seeds that are often not utilized. Durian seeds contain carbohydrates, fats, proteins, and various other nutrients, making them suitable for use as flour in various food products. Treatment of durian seeds with thermal methods affects the browning of durian seed flour. The use of sodium metabisulfite plays a role in improving the quality of flour by deactivating enzymes that cause color changes and inhibiting microbial growth. This study used a Completely Randomized Design (CRD) with variations in sodium metabisulfite soaking time (Control, 2 hours, 2.5 hours, 3 hours, 3.5 hours) Repetition 2 times and data collection in duplicate. The stages of the study include, preparation of durian seeds, soaking, drying, grinding, and analysis of physical and chemical characteristics. The chemical characteristics of the research results showed that the water content of durian seed flour ranged from 9.53% - 13.95%. The physical characteristics of the research results showed that the Whiteness Index (WI) value ranged from 68.60 - 82.97%, there was a significant increase in WI with increasing soaking time. Water Binding Capacity (WC) ranged from 152.1 - 228.8 g/g. Oil Binding Capacity (IH) ranged from 86.17 - 109.7 g/g. Bulk density ranged from 0.77 - 0.59 g/ml. Soaking durian seeds in sodium metabisulfite solution significantly affected the physical and chemical characteristics of the resulting flour. Soaking for a longer time increased the whiteness index, water binding capacity, oil binding capacity, and decreased the bulk density of durian seed flour. Keywords: Durian seeds, sodium metabisulfite, soaking, flour.
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 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 Kusumaningtyas, Amelia Ayu Listyana Dewi Farahdiga Ludfia Windyasmara, Ludfia margaretha ratna yasinta MUHAMMAD ARIFIN Muhammad Rivai Muharomah Nur Aini Mustofa, Muhammad Zasir 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