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All Journal Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL JURNAL KESEHATAN Abdimas Agrointek Jurnal Surya Masyarakat Jurnal Surya Masyarakat IJECS: Indonesian Journal of Empowerment and Community Services Edible : Jedb JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA Jurnal Pengabdian Masyarakat Teknologi Pertanian Buletin Pengabdian Prosiding Seminar Nasional Unimus
Wikanastri Hersoelistyorini
Program Studi S1 Teknologi Pangan Universitas Muhammadiyah Semarang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Education Engineering Environmental Science Health Professions Nursing Public Health Social Sciences Other

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Journal : Jurnal Pangan dan Gizi

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PENGARUH LAMA SIMPAN PADA SUHU RUANG TERHADAP KADAR PROTEIN DODOL TAPE KULIT UMBI UBI KAYU Wikanastri . Hersoelistyorini; Didik Sumanto; Lugman . Najih
Jurnal Pangan dan Gizi Vol 1, No 1 (2010): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.1.1.2010.%p

Abstract

The carbohydrate’s content of cassava is quite high, so it is possible to be used as the source of energy for microorganism in fermentation process. The result of fermentation in cassava can be processed as food product in the form of ‘dodol’. The aim of this research to find out whether there is any difference of protein content based on the duration of saving the fermented cassava in the normal temperature. The result of research based on the data which were tested using Kruskal Wallis test showed that p-value = 0,009; if α = 5% is applied, so that p-value < α. There is a difference in the protein content of the dodol of tapai cassava product, which is saved in the normal temperature. Key words : dodol, cassava, fermentation.
Sifat Fisik, Kimia, dan Sensoris Es Krim Susu Kedelai dengan Penambahan Ekstrak Kayu Manis Fuady Shobur; Wikanastri Hersoelistyorini; Yunan Kholifatuddin Syadi
Jurnal Pangan dan Gizi Vol 11, No 1 (2021): Kajian Pangan Dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.11.1.2021.73-87

Abstract

Soy milk is an alternative to cow's milk in ice cream making because it has almost the same protein content as cow's milk. The unpleasant smell of soy milk is a problem that often arises, so efforts are needed to cover it up. Cinnamon is known to give aroma so that it can suppress the unpleasant aroma of soy milk and can improve the resistance to melting and overrun of non-cow's milk ice cream. The purpose of this study was to determine the effect of the addition of cinnamon extract on the physical, chemical and sensory properties of soy milk ice cream. The variations in the addition of cinnamon extract were (0,1,3,5, and 7%). This research begins with making soy milk, making cinnamon extract and making ice cream. The resulting ice cream is analyzed for physical properties (overrun and melting resistance), chemical properties (protein content) and sensory properties (color, aroma, taste and texture). This research is an experimental type using a completely randomized design (CRD) monofactor with 5 treatments and 5 replications. The addition of 5% cinnamon extract is the best treatment with an overrun value of 3.09%, melting resistance 18.74 minutes / 10g, protein content of 6.72%, hedonic sensory properties of 3.01 (like). The results showed that the addition of cinnamon extract to soy milk ice cream had a significant effect on physical, chemical and sensory properties.
Pengaruh Penambahan Maizena Terhadap Kadar ΒetaKaroten, Aktivitas Antioksidan Dan Sifat Organoleptik Sup Labu Kuning Instan Dian Eka Rahma Yulianti; Nurrahman Nurrahman; Wikanastri Hersoelistyorini
Jurnal Pangan dan Gizi Vol 10, No 2 (2020): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.10.2.2020.61-72

Abstract

Yellow pumpkin is one of the agricultural products that contain beta-carotene and high antioxidant compounds so it is good for body health. Pumpkin processed into Instant yellow pumpkin soup with added cornstarch and set flour formulation Maize is the best for instant soup. The purpose of this study was to determine the effect of maize addition to beta-carotene levels, antioxidant activity and organoleptic instant yellow pumpkin soup. The factor of this research is the addition treatment cornstarch (0%, 2%, 4%, 6%). Tests carried out are beta-carotene levels, antioxidant activity, and organoleptic (color, aroma, taste, texture). Results research that has been done, obtained the best levels of antioxidants (12.90%) in the sub pumpkin instant yellow with the addition of cornstarch 4%, the best content of beta-carotene (43.20 ppm) in the instant yellow pumpkin sub with the addition of 4% cornstarch, and organoleptic properties (color, aroma, taste, and texture with a degree of liking) best on the yellow pumpkin sub instant with the addition of cornstarch 4%. Moisture content of 10.45%, ash content of 1.12%, 6.72% protein content, 11.01% fat content, 16.16% fiber content, and total carbohydrate by 54.54%.
Pengaruh Lama Perkecambahan Terhadap Rendemen, Kadar Antosianin, Vitamin E dan Aktivitas Antioksidan Kecambah Kedelai Hitam Siti Asropah; Nurrahman Nurrahman; Wikanastri Hersoelistyorini
Jurnal Pangan dan Gizi Vol 9, No 1 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.1.2019.39-52

Abstract

Germination process can increase the nutritional value and functional properties that exist in the grain. Black soybeans contains anthocyanin, vitamin E and antioxidant activity that is beneficial to health. This study aims to determine the effect of long germination on rendement, anthocyanin, vitamin E levels and antioxidant activity on black soybean sprouts. Preliminary studies includes optimalization the length of germination and characterization of black soybean seeds. The main research includes physical and chemical analysis of rendement measurement, anthocyanin content, vitamin E content and antioxidant activity.  Then, analysis of proximate content on black soybean sprouts best result from long treatment of germination. The data measurement of black soybeans sprouts was obtained a digital scales and spectrophotometer UV-Vis. The results showed that (1) The germination has an effect on rendement, anthocyanin, vitamin E levels and antioxidant activity on black soybean sprouts. (2) In 40 hours long germination treatment showed anthocyanin level (91.84 mg / 10 g) and antioxidant activity (24.51% RSA) has the highest value. (3) The longer of germination has higher value on rendement percentage and vitamin E content.
KADAR AIR, TOTAL VOLATIL NITROGEN (TVN) SERTA SIFAT SENSORIS IKAN BANDENG ASAP CAIR KEMASAN VAKUM BEDASARKAN VARIASI SUHU DAN LAMA PENYIMPANAN Yusuf Hamdani; Wikanastri Hersoelistyorini
Jurnal Pangan dan Gizi Vol 10, No 1 (2020): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.10.1.2020.34-48

Abstract

Storage of milkfish liquid smoke vacuum packaging is stored with variations in temperature (room temperature and cold temperature) and storage time. The aim of this study was to determine the effect of milkfish storage in vacuum packaging liquid with temperature variations (room temperature and cold temperature) as well as storage time on moisture content, TVN and sensory properties. This study used a Completely Randomized Design (CRD) consisting of 2 factors, factor I was variation in temperature (room temperature and cold temperature) and factor 2 was storage time (0, 5, 10, 15 and 20 days). The results of the research on TVN levels and moisture content showed that all treatments both time and temperature variations during storage were 20 days, the levels of TVN and moisture content still met SNI. Sensory testing of the color of the texture and aroma of all treatments both time and temperature variations are not significantly different. except for the texture stored in cold temperatures on the 10th and 20th days, it is significantly different
IDENTIFIKASI PENGGUNAAN FORMALIN PADA TAHU PUTIH DI PASAR KEDUNGMUNDU DAN RANDUSARI SEMARANG Bambang Sri Wahyono; Wikanastri Hersoelistyorini; Agus Suyanto
Jurnal Pangan dan Gizi Vol 6, No 1 (2016): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.6.1.2016.%p

Abstract

White tofu is a product of processed soybean food that has high water content and not durable. The practice of preservation is often done by the trader is to soak the tofu using formalin, so tofu is not easily destroyed, resistant to microorganisms, and can last up to seven days. Kedungmundu and Randusari markets are two major markets in Semarang, allegedly many food products sold contain harmful substances such as non-food preservative (formalin), dye clothes, and so forth. One food product that is suspected to contain harmful substances is white tofu. White tofu as one of the food products that many consumers demand, must be ascertained the quality. This study was conducted descriptively with qualitative examination of the presence or absence of formalin content in tofu analyzed by Chromatopic Acid and Resorcinol reagents. The organoleptic test used nonparametric statistical test with friedman test and continued wilcoxon test. The result of this study showed that most of the white tofu sold in Kedungmundu and Randusari markets positively contain formalin with a percentage of 71% in Kedungmundu market and 67% in Randusari market. Organoleptic assessment was in conformity with qualitative test results, samples with the highest average scores showed negative results and samples with the lowest average scores showed a formalin positive result.
SIFAT KIMIA DAN ORGANOLEPTIK TELUR ASIN MEDIA ABU SERABUT KELAPA DENGAN PERBEDAAN LAMA PENYIMPANAN Onny Cahyasari; wikanastri hersoelistyorini; nurrahman nurrahman
Jurnal Pangan dan Gizi Vol 9, No 2 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.2.2019.41-53

Abstract

Eggs are easily damaged foodstuffs. Salting is one way to minimize damage and maintain storage. Salting generally uses NaCl salt for curing. In this study salting is done by utilizing the salt content of KCl in coconut fiber ash. This study aims to analyze the Total Volatile Nitrogen (TVN), rancidity (TBA) and organoleptic of salted eggs coconut fiber ash in during storage. This study used a Completely Randomized Design of One factor, with four different storage periods; 0 week storage, 1st week storage, 2nd week storage, and 3rd week storage were analyzed TVN (Total Volatile Nitrogen), TBA (Thiobarbituric Acid) and organoleptic properties (hedonic quality). Data on TVN and TBA were analyzed using ANOVA while organoleptic was analyzed using Friedmen test. The highest result of TVN at 3rd week was 1,902 mg / 100g and the highest TBA result also at 3rd week was 7.8 mg / kg of material. TVN and TBA results were noticeable differences during storage. The longer stored then the TVN and TBA levels will increase. The organoleptic test produces salted eggs with color, aroma, texture that were not significantly different during storage and taste that was getting salty during storage. Based on the results of organoleptic test, salted eggs of coconut fiber ash were still acceptable until 3rd week.
Aktivitas Antioksidan dan Sifat Organoleptik Teh Daun Sirsak (Annona muricata Linn.) Berdasarkan Variasi Lama Pengeringan Delvi Adri; Wikanastri Hersoelistyorini; Agus Suyanto
Jurnal Pangan dan Gizi Vol 4, No 1 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.1.2013.%p

Abstract

Soursop leaf has been used traditionally to treat a variety of diseases, because soursop leaf contain antioxidant compound. The research objective to be achieved is to measure and analyze the activity of antioxidant and organoleptic properties of Soursop Leaf Tea by variations in drying time 30,60, 90, 120, and 150 minutes. Measurement of antioxidant activity using UV-Vis spectrophotometry method (λ 517 nm), whereas the organoleptic parameters :  taste, color, aroma, and appearance. Result of studies that a treatment time of drying effect on antioxidant activity of Soursop Leaf Tea. Soursop leaf drying conditions at 50oC with a temperature of 150 minutes give the highest level of antioxidant activity and the lowest EC50 value, but it  has lowest a flavor organoleptic. Recommendations, dryingtemperature of 50oC tailings with drying 150 minutes, and to increase flavor can be done with the  added the essen.
KADAR PROTEIN, AKTIVITAS ANTIOKSIDAN DAN SIFAT ORGANOLEPTIK COOKIES TERSUBSTITUSI TEPUNG MOCAF DAN TEPUNG KECAMBAH KACANG HIJAU KUKUS Ranum Ester Putri Perdani; Wikanastri Hersoelistyorini; Agus Suyanto
Jurnal Pangan dan Gizi Vol 8, No 1 (2018): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.8.1.2018.11-21

Abstract

Cookies are lightly floured cake that has a sweet taste which make it desirable, cookies using flour substituted with mocaf flour and steamed green bean sprout flour. The general purpose of this research is to know protein content, antioxidant activity and organoleptic nature of cookies based on mocaf flour and steamed green bean sprout flour. The experimental method of experimental type using the measured data of protein content and antioxidant activity was tested with Microsoft Excel spreadsheet. The organoleptic properties were statistically analyzed using the Friedman test and the Wilcoxon test. The results of the analysis showed that there was an influence of the amount of substitution of mocaf flour and steamed green bean sprout flour to protein content, antioxidant activity and organoleptic properties. The best results of this study were substituted cookies with 12, 26% protein content on 30% flour formula, 19.47% antioxidant activity on cookies formula 50% and the best organoleptic properties produced from cookies yielded likes on treatments The average organoleptic properties of cookies the panelists say that the color is not being interested is brown color, the aroma that rather favored is fragrant, the unpleasantless crispness is too crunchy, and the unappealingless taste is bitter taste . The Conclusions of the research conducted on cookies substitution of mocaf flour and flour steamed green bean sprouts indicate a real difference for each test performed.
Tingkat Kekeruhan Kadar Vitamin C dan Aktivitas Antioksidan Infused Water Lemon Dengan Variasi Suhu Dan Lama Perendaman Indah Trisnawati; wikanastri hersoelistyorini; nurhidajah nurhidajah
Jurnal Pangan dan Gizi Vol 9, No 1 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.1.2019.27-38

Abstract

Lemon is a fruit that is rich in vitamin C. The processing of lemon as an infused water is one way to get optimal benefits from lemon. Lemon infused water is treated by soaking it in water for several hours. The temperature and soaking time are thought to influence the physical and chemical characteristics of lemon infused water. This study aims to determine the level of turbidity, vitamin C and antioxidant activity of lemon infused water. This study used a completely randomized design of two factors, with two differences in temperature (refrigerator temperature and room temperature) and five differences in soaking time (1, 2, 3, 4, 5 hours) and then analyzed turbidity levels, vitamin C levels and antioxidant activity. Observation data were analyzed using Two Way Anova. The results showed turbidity, vitamin C, and antioxidant activity at room temperature were higher than the refrigerator temperature and the longer soaking the turbidity level, vitamin C, and antioxidant activity were also as high as possible. The results of the analysis of variance showed that there were effects of temperature and soaking time on the level of turbidity and vitamin C of lemon infused water but there was no effect of soaking time on antioxidant activity. Soaking time at room temperature for 1 hour or at refrigerator temperature for 4 hours is the best time to get optimum vitamin C and antioxidant activity.
Co-Authors Adzani Firdaus, Aldifa agus marjoko Agus Suyanto Agus Suyanto Alim, Ilham Khoril Alim, Muhammad Rully Syahirul Andre Raziq Muhammad Andri Cahyo Kumoro Anik Sholekah Oktaviana Arif Wibowo Arinachaque, Faridha Ayu Noviani Hanum Ayu Rahmawati Sulistyaningtyas Aziz, Novan Nur Abdul Azqia Fajriyani Bambang Sri Wahyono Catur Ayu Wulandari Devi - Nurlita Dewi, Tiara Arista Dian Anggisari Dian Eka Rahma Yulianti Diana Hardiyanti Didik Sumanto Diode Yonata Diode Yonata dr, Nurrahman Endang Triwahyuni M Fandhi Adi Wardoyo Faridha Arinachaque fatimah, Nur aini Fuady Shobur Iis Istiqomah Indah Tri Minarni Indah Trisnawati Jannah, Ulfa Nur Khamdi, Ali Khoirunnisa Widyaningrum Klarisa, Ica Livia Isnaini Lugman . Najih Lukman Hakim Safian Muhamad Haripin, Muhamad Muhammad - Yusuf Muhammad Yusuf MUHAMMAD YUSUF muthia damayanti Niza Hudani Nabila Novi Dyah Fitriani Nur Rahman Nur rahman Nurcahyono Nurcahyono, Nurcahyono Nurhidajah - Nurrahman . Nurrahman Nurrahman Onny Cahyasari Purwanto - Putri, Septi Wulan Adi Ranum Ester Putri Perdani Rinesti Dwiyaning Putri Riska Amelia Riska Cipta Sari Risma Nurul Azizah Rully Syahirul Alim, Muhammad Sabriana, Dona Septi Ana Purnamasari Setia Iriyanto Siswi Sekar Sari Siti Aminah SITI AMINAH Siti Aminah Siti Asropah Sri Sinto Dewi Stalis Norma Ethica Sukes Lindaningsih Sukowiyono Sukowiyono Sya’di, Yunan Kholifatuddin Ulhaq, Machabbatunnisaa Wahyu Imam Santoso Wan Ezie Adila Wulandari Meikawati Yunan Kholifatuddin Sya&#039;di Yunan Kholifatuddin Sya’di Yuni Nurkuntari Yunita Nugraheni Yunita Nugraheni Yusuf Hamdani