Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

2.304

P-Index

This Author published in this journals

All Journal Jurnal Ilmu Pertanian Indonesia Agrointek Jurnal Penelitian Pascapanen Pertanian Pembangunan Pedesaan agriTECH JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Agrin : Jurnal Penelitian Pertanian JMM (Jurnal Masyarakat Mandiri) Jurnal Agrotek UMMat Jurnal Teknologi & Industri Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Indonesian Journal of Food Technology

Isti Handayani

Program Studi Teknologi Pangan Jurusan Teknologi Pertanian Fakultas Pertanian Universitas Jenderal Soedirman, Purwokerto Indonesia

Author-ID : 274084

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Industrial & Manufacturing Engineering Other

Published : 18 Documents Claim Missing Document

Claim Missing Document

Articles

1 2

PENGEMBANGAN PRODUK MAKANAN TRADISIONAL UNTUK MENDUKUNG PROGRAM MAKANAN TAMBAHAN ANAK SEKOLAH DEVELOPING TRADITIONAL FOOD PRODUCTS TO SUPPORT FOOD SUPPLEMENTARY PROGRAM FOR ELEMENTARY SCHOOL CHILDREN Handayani, Isti
Pembangunan Pedesaan Vol 3, No 2 (2003)
Publisher : Pembangunan Pedesaan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Untuk meningkatkan status gizi anak sekolah di Kabupaten Banyumas perlu dilakukan Program Pemberian Makanan Tambahan Anak Sekolah (PMT-AS). Makanan yang diberikan berupa makanan jajanan tradisional yang mengandung energi 200-300 Kal dan protein 5-7 gram. Penelitian bertujuan untuk mengetahui apakah makanan jajanan yang ada di daerah Banyumas sudah sesuai dengan syarat di atas serta untuk melakukan modifikasi sehingga dapat digunakan untuk pelaksanaan program PMT-AS. Penelitian ini dilaksanakan di dua kecamatan yaitu kecamatan Sokaraja dan kecamatan Subang serta meliputi 4 tahap penelitian. Tahap pertama berupa inventarisasi jenis-jenis makanan tradisional yang dikelompokkan dalam 5 kelompok berdasar bahan dasar yang dominan yaitu berasal dari ubi kayu, beras, beras ketan, kacang-kacangan dan buah-buahan. Tahap kedua meliputi uji kesukaan terhadap makanan jajanan, hasil uji kesukaan tertinggi dihitung kandungan energi dan proteinnya. Makanan jajanan terpilih kemudian dilakukan modifikasi jika belum sesuai dengan persyaratan untuk program PMT-AS kemudian dihitung kembali kandungan energi dan proteinnya. Hasil modifikasi dalam penelitian ini berupa kombinasi getuk goreng dan kacang goreng, arem-arem, lemper, tahu isi, pisang goreng, cambro, komhinasi lapis dan kacang goreng serta kemplang. Makanan hasil modifikasi telah mengandung energi minimal 200 Kal dan protein minimal 5 gram. Tahap terakhir dalam penelitian berupa uji kemampuan konsumsi menunjukkan makanan hasil modifikasi mampu dikonsumsi anak sekolah dengan kemampuan konsumsi sebesar 92,80 - 100%.

POTENSI Lactobacillus acidophillus dan Lactobacillus plantarum UNTUK PENURUNKAN KOLESTEROL PADA MINUMAN PROBIOTIK OKARA Handayani, Isti; Sustriawan, Budi
Pembangunan Pedesaan Vol 12, No 1 (2012)
Publisher : Pembangunan Pedesaan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Penelitian ini bertujuan untuk mengetahui potensi L. acidophillus dan L. plantarum sebagai agensia probiotik penurun kolesterol pada minuman probiotik okara. Produk dibuat menggunakan tepung ampas tahu sebagai bahan dasar. Penurunan kolesterol dipelajari secara in vitro dengan menambahkan kolesterol pada produk. Dipelajari juga perubahan pH produk selama fermentasi. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok. Faktor yang dicoba berupa bakteri asam laktat yang terdiri dari 2 jenis yaitu L. acidophillus dan L. plantarum, dan lama fermentasi yang terdiri dari 4 taraf yaitu 0, 2, 4 dan 6 hari. Hasil penelitian menunjukkan L. acidophillus dan L. plantarum potensial sebagai agensia probiotik pada minuman probiotik okara. Penggunaan L. plantarum menghasilkan jumlah sel sebesar 7,94x10 7 CFU/ml, sedangkan penggunaan L. acidophilus menghasilkan jumlah sel sebesar 6,17x10 7 CFU/ml. L. acidophillus dan L. plantarum mampu menurunkan kolesterol pada minuman probiotik okara. L. acidophilus lebih mampu menurunkan kolesterol dibandingkan L. plantarum. Selama fermentasi juga terjadi penurunan pH, tetapi penggunaan jenis bakteri yang berbeda tidak menyebabkan perbedaan pada pH

PENERAPAN TEKNOLOGI PENGOLAHAN PEPAYA DAN NANAS MENJADI JELLY DRINK DAN VELVA PADA MASYARAKAT PURBALINGGA Handayani, Isti; Sujiman, Sujiman
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 5 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Abstrak: Pepaya dan nenas memiliki potensi di olah menjadi berbagai produk diantaranya jelly drink dan velva. Teknologi pembuatan jelly drink dan velva merupakan teknologi sederhana. Tujuan kegiatan pengabdian kepada masyarakat ini adalah meningkatkan pengetahuan dan ketrampilan masyarakat dalam mengolah pepaya dan nanas menjadi jelly drink dan velva. Metode yang digunakan adalah alih teknologi pengolahan pepaya dan nanas menjadi jelly drink dan velva yang dilakukan dengan penyuluhan, demonstrasi dan pelatihan (praktek) pembuatanjellydrink dan velva. Kegiatan diikuti oleh 22 orang, meliputi pembuat makanan dan minuman jajanan, pengurus dan anggota PKK, serta perangkat desa Karang duren Kecamatan Bobot sari Kabupaten Purbalingga.Â Hasil kegiatan menunjukkan kegiatan alih teknologi meningkatkan pengetahuan peserta tentang teknologi pembuatan jelly drink dan velva masing-masing sebesar 42 dan 100%. Peningkatan ketrampilan peserta dalam pembuatan jelly drink dan velva masing-masing sebesar 91 dan100 %. Sebanyak 91% peserta menyatakan pembuatan jelly drink mudah dan sebanyak 9% agak sulit sedangkan pada pembuatan velvase banyak 75% peserta menyatakan mudah, 25% menyatakan agak sulit. Sebagian besarpeserta (57%) menyatakan berminat untuk menjadi pembuatan produk ini untuk kepentingan usaha sedangkan sebanyak 43% menyatakan pembuatan produk tersebut ditujukan untuk dikonsumsi sendiri atau untuk keluarga.Â Abstract: Pepaya and pineapple have the potential to be processed into various products such as jelly drink and velva. Processing technology of jelly drink and velva is a simple technology. This community extention program aimed to increase the knowledge and skills of the target community regarding the diversification of papaya and pineapple processing intoÂ jelly drink and velva. The method used is the transfer of papaya and pineapple processing technology into jelly drinks and velva which is carried out by counseling, demonstrations and training (practice) of making jelly drinks and velva. The activity was attended by 22 person, including the maker of food and drink snacks, administrators and members of Empowerment of family welfare as well as village of administrators, Bobotsari District, Purbalingga Regency. The results showed that the change percentage in participants' knowledge about processing technology of jelly drink and velva increased by 42 and 100% and that about the skills to making jelly drink and velva by 91 and 100% respectively. A number of 91% of participants said that making jelly drink was easy, and 9% said it was a bit difficult. while in the making of velva, 75% of participants said it was easy, while 25% said it was rather difficult. Most participants (57%) expressed an interest in making this product for business while as many as 43% were purpose for family consumption.

POTENTIAL ADDITION OF Lactobacillus casei AND FLOUR OF AMBON BANANA TO INHIBIT PATHOGENS AT YOGURT Handayani, Isti; Aini, Nur
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 6, No 2 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v6i2.5008

This study aims to determine the effect of Lactobacillus casei and Ambon banana flour on the viability of lactic acid bacteria and inhibition of pathogens in yogurt. The studies used the Randomized Block Design (RBD) 2 factor, starter type and ambon banana flour concentration. The starters type consisting of Streptococcus thermophillus and Lactobacillus bulgaricus; S. thermophilus, L. bulgaricus and L. casei.Â The banana flour concentration consisting of 0; 2.5; 5.0; 7.5 and 10%. Analyzed used one-way ANOVA and continued with Duncan's Multiple Range Test. Variables observed including the viability of lactic acid bacteria, inhibition of pathogen (Escherichia coli and Staphylococcus aureus), and yogurt preference. The results showed that the addition of L. casei to yogurt cultures decreased the viability of lactic acid bacteria and inhibition of E. coli but increased inhibition of S. aureus. Increasing the concentration of banana flour causes increased viability of lactic acid bacteria, inhibiting against E. coli and S. aureus. The highest lactic acid bacteria viability has resulted in 10% banana flour concentration. Yogurt without the addition of banana flour cannot inhibit E. coli and S. aureus. Increasing the concentration of banana flour added to yogurt causes a decrease in preference.

Aktivitas dan Stabilitas Antioksidan Ekstrak Pigmen Alga Oscillatoria sp. Karseno Karseno; Isti Handayani; Retno Setyawati
agriTECH Vol 33, No 4 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The pink pigment has been isolated from Oscillatoria algae cell. The pigment showed physichochemical properties similar to phycoerythrin produced by red algae. The aims of this study were to evaluate antioxidant activity and stability of the pigment at various pH and temperature. The pigment was diluted using 20 mM phosphate buffer at different pH of 6, 7, and 8 and incubated at various temperature of 28, 40, 70, and 100 c. antioxidant activity and stability of the pigment were determined using ferric thiocyanate method and thiobarbituric acid test. The result showed that antioxidant activity of the pigment was stable at pH 7 and temperature 28o c, and the antioxidant stability tend to decrease when the pH buffer solution change to acid or alkali and increasing of temperature.ABSTRAKOscillatoria Oscillatoria adalah salah satu jenis alga yang banyak tumbuh di perairan tawar maupun laut. Isolasi pigmen dari ekstrak alga ini diperoleh pigmen berwarna ungu yang memiliki sifat fisikokimia mirip dengan pigmen fikoeritrin yang ada pada alga merah. Penelitian ini bertujuan untuk menguji aktivitas dan stabilitas antioksidan ekstrak pigmen Oscillatoria terhadap suhu dan pH yang berbeda. Stabilitas antioksidan pigmen diuji dengan memperlakukan ekstrak pigmen pada pelarut buffer fosfat 20 mM dengan variasi pH 6, 7, dan 8 serta suhu pemanasan 28, 40, 70, dan 100°c. aktivitas antioksidan pigmen diukur menggunakan metode fTc dan TBa. Hasil penelitian menunjukkan bahwa aktivitas antioksidan pigmen pigmen Oscillatoria stabil pada pH 7 dan suhu 28°c, namun aktivitasnya cenderung menurun saat pH buffer medium berubah menjadi asam maupun basa dan suhu yang semakin meningkat.

Aplikasi Ekstrak Kesumba (Bixa Orellanna. L) Sebagai Sumber Pewarna dan Antioksidan Alami Isti Handayani; nFN Sujiman
Jurnal Penelitian Pascapanen Pertanian Vol 16, No 3 (2019): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v16n3.2019.137-146

Kesumba (Bixa orellana L.) telah digunakan sebagai pewarna alami di banyak industri, tetapi penggunaan dalam makanan tradisional Indonesia belum banyak digunakan. Penelitian ini mengkaji aplikasi ekstrak kesumba sebagai sumber pewarna dan antioksidan alami pada getuk singkong. Ekstraksi dilakukan dengan metode sokletasi menggunakan tiga jenis pelarut. Penelitian ini bertujuan untuk mengevaluasi pengaruh jenis pelarut dan konsentrasi ekstrak kesumba terhadap warna, total karotenoid, total fenol dan FFA getuk singkong. Penelitian dilakukan menggunakan metode eksperimental menggunakan Rancangan Acak Kelompok (RAK). Pelarut yang digunakan untuk ekstraksi adalah heksana (non polar), kloroform (semi-polar) dan etanol (polar) pada konsentrasi ekstrak 1%; 2%; dan 3%. Hasil penelitian menunjukkan bahwa aplikasi ekstrak heksana 3% yang diukur menggunakan kamus warna Munsell dan secara sensorik menghasilkan warna oranye dengan nilai Hue: 7.5 YR (Yellow Red = merah kekuningan); Value: 7, dan kroma: 10, serta menghasilkan tingkat kesukaan paling tinggi. Peningkatan konsentrasi ekstrak yang ditambahkan menghasilkan peningkatan kroma (intensitas warna). Kadar karotenoid tertinggi (0,33 mg / g), dihasilkan pada penambahan ekstrak heksana 2% dan kadar fenol total tertinggi (38,95 mg / 100 g) dihasilkan ekstrak heksana 3%. Asam lemak bebas terendah (0,15%) dihasilkan pada penambahan ekstrak heksana 1% walaupun tidak ada bedanya dengan penambahan ekstrak kloroform 1%. Application of Kesumba Extract (Bixa orellanna. L)as Anaural Colorant and Antioxidant in Cassava GetukKesumba (Bixa orellana L.) has been used as natural colourant in many industries. However its usage for Indonesian tranditional foods is still limeted. This study examined aplication of kesumba extract as natural colourant as well as antioxidants sources on getuk cassava. The extraction was performed throught soxhletation method using three types of solvents. This research aimed to evaluate the influence of solvent types and concentrations of the extract to colour, total carotenoid, total phenol and FFA of getuk cassava. This research was designed using a randomized block design (RBD). Solvents used for extraction were hexane (non polar), chloroform (semi-polar) and ethanol (polar) and the concentration of the extracts 1%; 2%; and 3%. The results showed that 3% of hexane, measured using the Munsell Color resulted in an orange colour (hue: 7,5 YR; value: 7, chroma:10), as well as sensory test, which obtained the most preference by the panelists. Increasing the extract concentration yielded in enhance of chroma (colour intensity). The 2% of hexane extract produced the highest levels of carotenoids (0.33 mg/g), while the highest levels of total phenols (38.95 mg/100 g) was treated from 3% of hexane extract. The lowest of free fatty acids (0.15%) was obtained at 1% of hexane extract although no differentces to 1% of chloroform extract.

Aktivitas Antioksidan dan Sifat Fisikokimia Madu Temulawak (Curcuma zanthorrhiza roxb) yang Ditambah Ekstrak Jahe (Zingiber officinale Rosc) Aisyah Tri Septiana; Isti Handayani; Hery Winarsi
Jurnal Aplikasi Teknologi Pangan Vol 8, No 4 (2019): November 2019
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Penelitian bertujuan untuk mengetahui pengaruh konsentrasi temulawak atau temulawak dan jahe terhadap sifat fisikokimia dan aktivitas antioksidan madu temulawak. Madu temulawak dibuat dari madu dan rempah yaitu ekstrak temulawak tanpa dan dengan penambahan jahe. Variasi konsentrasi ekstrak rempah yang digunakan adalah 1,5 sampai 7,5%. Total fenol, pH, total asam tertitrasi serta antioksidan dianalisis pada produk ini. Hasil penelitian menunjukkan bahwa penambahan jahe tidak memberikan pengaruh terhadap sifat fisikokimia tetapi cenderung menurunkan aktivitas antioksidan. Peningkatan konsentrasi temulawak maupun jahe dan temulawak meningkatkan kadar total fenolik dan pH serta menurunkan total asam tertitrasi dan total padatan terlarut. Peningkatan konsentrasi temulawak maupun jahe dan temulawak dapat meningkatkan antioksidan namun pada konsentrasi tertentu dengan hasil terbesar yaitu 81,43 % dan dengan IC50 sebesar 8247 ppm. Kesimpulannya, ekstrak jahe dapat meningkatkan aktivitas antioksidan dan sifat fisikokimia madu temulawak walaupun menunjukkan adanya peningkatan spesifik seiring dengan peningkatan konsentrasi penambahannya.Antioxidant Activity and Physicochemical Properties of Curcuma zanthorrhiza Roxb added with Extract of Ginger (Zingiber officinale Rosc)AbstractThe purpose of this study is to determine the effect of the concentration of temulawak or temulawak and ginger on the physicochemical properties and antioxidant activity of temulawak honey. Temulawak honey was made from honey, temulawak and ginger extract. The extract of 1.5 to 7.5% was used to produce temulawak honey beverage. Phenol content, pH, titratable acidity, and antioxidant activity was analyzed. The results showed that the addition of ginger had no effect on physicochemical properties but tended to increase antioxidant activity. The increase in concentration of temulawak and ginger might increase the total phenolic and pH and decreased the total titrated acid and total dissolved solids, however might increase antioxidant activity of temulawak honey at 81.43% with an IC50 of 8247 ppm. As conclusion, the ginger extract might increase antioxidant activity and physicochemical properties of beverage made from Curcuma zanthorrhiza Rosc.

POTENTIAL ADDITION OF Lactobacillus casei AND FLOUR OF AMBON BANANA TO INHIBIT PATHOGENS AT YOGURT Isti Handayani; Nur Aini
JITIPARI Vol 6 No 2 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

This study aims to determine the effect of Lactobacillus casei and Ambon banana flour on the viability of lactic acid bacteria and inhibition of pathogens in yogurt. The studies used the Randomized Block Design (RBD) 2 factor, starter type and ambon banana flour concentration. The starters type consisting of Streptococcus thermophillus and Lactobacillus bulgaricus; S. thermophilus, L. bulgaricus and L. casei. The banana flour concentration consisting of 0; 2.5; 5.0; 7.5 and 10%. Analyzed used one-way ANOVA and continued with Duncan's Multiple Range Test. Variables observed including the viability of lactic acid bacteria, inhibition of pathogen (Escherichia coli and Staphylococcus aureus), and yogurt preference. The results showed that the addition of L. casei to yogurt cultures decreased the viability of lactic acid bacteria and inhibition of E. coli but increased inhibition of S. aureus. Increasing the concentration of banana flour causes increased viability of lactic acid bacteria, inhibiting against E. coli and S. aureus. The highest lactic acid bacteria viability has resulted in 10% banana flour concentration. Yogurt without the addition of banana flour cannot inhibit E. coli and S. aureus. Increasing the concentration of banana flour added to yogurt causes a decrease in preference.

Kombinasi Fermentasi Bakteri Asam Laktat dan Pemanasan Bertekanan-Pendinginan dalam Pembentukan Pati Resisten Tepung Talas Beneng (Xanthosoma undipes K. Koch) Ilham Faozi; Karseno Karseno; Isti Handayani
Jurnal Ilmu Pertanian Indonesia Vol. 28 No. 2 (2023): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.28.2.255

The study aimed to determine the effect of lactic acid bacteria, fermentation time, and pressurized heating-cooling cycle on the formation of resistant starch content of beneng taro (Xanthosoma undipes K. Koch) flour. The materials used were beneng corm, isolates of lactic acid bacteria Lactobacillus casei and Streptococcus thermophilus, and MRSB media. The experimental design was randomized block design factorial with two factors: fermentation time (0, 18, and 24 hours) and pressurized-cooling heating (1, 2, and 3- cycles) in 3 replicates. The data were analyzed using analysis of variance and if necessary continued with Duncan's Multiple Range Test at a level of 95%. The tested parameters were the content of resistant starch, amylose, and amylopectin and the data were treated using variance of analysis. The results showed that the combination of L. casei and S. thermophillus produced the highest resistant starch content of 5.66%. Fermentation time of 18 and 24 hours produced resistant starch content of 4.46% and 4.51%, respectively. Autoclaving-cooling of 1-, 2-, and 3-cycle produced a similar type of resistant starch of 3.81%, 4.26%, and 4.16%, respectively. Therefore, the combination of L. casei and S. thermophillus fermented in 18 hours and 1-cycle of autoclaving-cooling is recommended to produce resistant beneng taro flour starch content. Keywords: fermentation, autoclaving-cooling, resistant starch, taro beneng, Xanthosoma undipes K. Koch

Color of Karag Crackers with The Addition of Annatto Pigments and Variation of Types of Coatings Isti Handayani; Nazmirafa Effendi
Indonesian Journal of Food Technology Vol 1 No 2 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Annatto pigment has the potential to be used as a natural dye. The addition of coating material is expected to act as a carrier and binder of annatto seed pigment in karak crackers. This study aims to determine the effect of the addition of annatto seed pigment and the type of coating on the color of coral crackers. Pigment coating is carried out using starch and maltodextrin. As a comparison, the pigment is directly added to the cracker dough, and as a control karag cracker is made without the addition of pigment. Coated annatto seed pigment was added as a colorant to the karag cracker dough with various concentrations of 2, 3, and 4%. Using the Munsen color dictionary, the potential of coated pigments as coloring agents was observed by measuring the hue, value, and chroma of the karag crackers. The results showed that the hue of karag crackers with the addition of annatto pigment produced a red color and mostly yellow-orange (YR) while the control (without the addition of pigment) produced a yellow color with a Hue (color) value between 2.5 to 5YR except for starch coating with a concentration of pigment 2% produces a red color. The use of maltodextrin coatings resulted in a lower value (brightness) (4.89) than starch (5.44) and without coatings (5.33), but chroma (color density) was not affected by the type of coating with chroma values ranging from 7.56 up to 8.44. Increasing the concentration of coated annatto pigment by 4% decreased the value of coral crackers, but the addition of both coated and uncoated annatto pigment concentrations was not able to increase chroma.

Co-Authors Aisyah Tri Septiana Aisyah Tri Septiana Budi Sustriawan Effendi, Nazmirafa Eka Safitri Erminawati erminawati Geisha, Rahmania Gunawan Wijonarko Hery Winarsi Ilham Faozi Karseno Karseno Karseno Karseno Masitoh, Monalisa Mela, Ervina Mustaufik Nazmirafa Effendi nFN Sujiman Nur Aini Nur Aini Nuraini Nuraini Ramadani, Nurista Riski Retno Setyawati Rumpoko Wicaksono Salsabila, Muna Verentsya Santi Dwi Astuti Sitorus, Ester Mastiur Sujiman Sujiman Susanti, Norma Rahma

Title

Found 18 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 18 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 18 Documents
Search