Article Per Year (5 Year)
p-Index From 2021 - 2026
1.686
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Agrointek Jurnal Ilmiah Pangabdhi JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) JMM (Jurnal Masyarakat Mandiri) HSG (Health Science Growth) Journal Indonesian Journal of Food Technology Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE)
Pepita Haryanti
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Social Sciences Other

Published : 10 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Agrointek

 1 
Pengaruh lama ekstraksi dan fermentasi dalam pembuatan minyak kelapa terhadap rendemen dan sifat sensoris minyak kelapa Syifa, Khumairoh Asy; Karseno, Karseno; Haryanti, Pepita
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27022

Abstract

Coconut oil is a processed product from old coconut meat in the form of aClear-colored liquid with a distinctive coconut smell. This research aimed to determine the effect of extraction time and concentration (mixer) and fermentation (tempeh yeast) time on the highest yield of coconut oil and sensory properties by using extraction and fermentation time. There were three treatments in this study, namely extraction time P1= 5 minutes. P2= 10 minutes. P3= 15 minutes and tempeh yeast concentration R1= 1%. R2=3% and R3=5% with three repetitions. The analysis yielded data using ANOVA, which was further tested with Duncan, and sensory testing was conducted with Friedman. The observation parameters include the highest yield of coconut oil and the sensory properties of coconut oil in accordance with SNI. From these three treatments, the highest yield combination, P3R1, was obtained with an extraction time of 15 minutes and a tempeh yeast concentration of 1%. The highest yield of coconut oil was 17.76%. The sensory quality of the obtained is that the color of the coconut oil is clear, and slightly yellowish, the fragrance of the coconut oil has a typical coconut, and the panelists like it.
Karakteristik Biodegradable Film Komposit Berbahan Pati Termodifikasi-Nanokitosan-Glukomanan dengan Penambahan Plasticizer Gliserol dan Sorbitol Salsabila, Syahla; Haryanti, Pepita; Wibowo, Condro
AGROINTEK Vol 20, No 1 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i1.23189

Abstract

The starch-based film is known to exhibit poor mechanical properties. Combining multiple materials as composite could be an alternative solution to the problem. The suitability of ratios between modified cassava starch, chitosan, and glucomannan as composite film with addition of sorbitol or glycerol was studied further to analyze physical, chemical, barrier properties of biodegradable films created. The research was conducted in a completely randomized design with twelve treatments. The treatment used different ratios of biodegradable composite film formulation (1:1:1, 1:1.4:0.6, and 1:0.4:1.6) and the addition of plasticizers (1%, 2% glycerol, and sorbitol). The water vapor transmission rate gave a significant value (P 0,05) for all factors tested, while thickness is significantly affected by the different ratios of film formulation. The results show that the film thickness ranged between 0.13 - 0.20 mm, and the water vapor transmission rate was 2.05 - 13.39 g/m2.hour. Based on these values, it was found that formulation 1, with a ratio of 1:1:1 added with 2% sorbitol, produced a film with better mechanical properties with excellent qualities such as moisture content, color, optical properties, and biodegradability. Thus, it could be recommended as an alternative for food packaging.
Co-Authors Aisyah Tri Septiana Ardita, Andreas Dimas Fajar Arsyistawa, Hadana Sabila Asriningtias, Harlin Citra Ayuningtyas, Laksmi Putri Condro Wibowo Dewi, Ratih Tiara Gunawan Wijonarko Indah Setiawati Isti Handayani Karseno . Khairunnisa, Anita Masrukhi Masrukhi Mela, Ervina Muliawardani, Kharisma Nur Aini Okti Herliana Probowati, Banun Diyah Rafi Renaldy Tamalea Risdayanti, Tegar Nadhifah Risma Rahmatunisa Rosi Widarawati Salsabila, Syahla Santi Dwi Astuti Syifa, Khumairoh Asy