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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 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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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.
SUBTITUSI TEPUNG KULIT SINGKONG TERHADAP DAYA KEMBANG, KADAR SERAT, DAN ORGANOLEPTIK PADA CHIFFON CAKE Novi Dyah Fitriani; Wikanastri Hersoelistyorini
Jurnal Pangan dan Gizi Vol 3, No 2 (2012): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.3.2.2012.%p

Abstract

Chiffon cake cassava peel is a semi-wet processed foods, consisting of wheat flour, sugar, butter, flour and baking soda are experiencing dough with flour substitution of cassava peel. The purpose of this study to determine the effect of substitution of cassava flour in chiffon cake skin against flower power, HCN content, fiber content, and organoleptic properties. This type of research is carried out research using randomized complete block design experiment with a perfect 5 treatments, the variation of 0%, 5%, 10%, 15% and 20%. Anova statistical test, while analysis of the organoleptic properties use Friedman test. The highest fiber content is 14.64% on 20% substitution. The highestbreed power at 5% (102.5%). Not significant of substitution of cassava flour skin of the fiber content and breed power. The best of result (nature taste) are the substitution of 5%, with the criteria of a bright brown color, sweet taste, very fragrant aroma and soft texture.Keyword: peel cassava flour, cassava peel chiffon cake, the fiber content.
NILAI TBA, FFA, KADAR AIR DAN SIFAT SENSORI KERIPIK KENTANG BERDASARKAN JENIS KEMASAN DAN LAMA PENYIMPANAN Azqia Fajriyani; Wikanastri Hersoelistyorini; nurhidajah nurhidajah
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.9.2.2019.54-68

Abstract

Potato (Solanum tuberosum L.) is one type of tubers are widely consumed by the community because it tastes good and contains high carbohydrates. Potato damage easily occurs because the water content in potatoes is high enough that is 80 percent. Based on that, it is necessary to do the processing to extend the life of the potato store. This study aims to determine the effect of packaging type and storage time to the value of TBA, FFA, Water Content and Sensory Character of Potato Chips. This study used a factorial completely randomized design consisting of 2 factors: packaging type (PP, PE, and aluminum foil) with each thickness of 0.5 mm and storage time (0 days, 7 days, 14 days, 21 days and 28 day) in room temperature. The result of statistical test showed that the type of packaging and storage time had an effect on FFA value, water content and sensory character of potato chips while the value of TBA had no significant effect. Level of potato chip TBA at end of shelf in packing PP 2,412 mg malonaldehid / kg sample, PE 3,365 mg malonaldehid / kg and aluminum foil 2,787 mg malonaldehid / kg sample. FFA value at end of shelf life on packing PP1,173% ALB sample, PE 1,548% ALB sample, and Alumunium foil 1.173% ALB sample. Water content at end of shelf life on PP 7.040%, PE 3,933%, and Alumunium foil 3,003%. The result of statistical test shows that there is influence of packaging type and storage time to FFA value, water content and sensory character of potato chips.
Evaluasi Mutu Fisik, Total Bakteri, Dan Sensori Minuman Sari Tempe Dengan Penambahan Bunga Kecombrang Indah Tri Minarni; Wikanastri Hersoelistyorini; Agus Suyanto
Jurnal Pangan dan Gizi Vol 11, No 2 (2021): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.11.2.2021.151-162

Abstract

Tempe juice drink is a functional drink made from the main ingredient of tempe, which has a good nutritional composition for the body, preservation of tempeh juice drinks currently uses chemicals using benzoic acid, the use of benzoic acid can have an impact on health.Kecombrang flowers contain bioactive components such as alkaloids, polyphenols, flavonoids, essential oils, phenolics, and triterpenoids which can function as antibacterial.The addition of kecombrang flowers is intended to prolong or preserve the tempeh juice.The purpose of this study was to determine the total bacteria test, viscosity, and sensory quality of tempeh juice drink with variations in the addition of kecombrang flowers and storage time.This research is an experimental type using factorial Completely Randomized Design (CRD) with the dependent variable including the total test for bacteria, viscosity, and sensory quality, while the independent variable includes the addition of kecombrang flowers and storage time. The research stages included making kecombrang flower powder and making tempeh juice.The process of making tempeh juice drinks through cutting, milling, boiling, filtering, packaging, and storage. The treatment of adding kecombrang flowers (0%, 0.5%, 1%, 1.5%) and storage time (0 hours, 4 hours, 8 hours, 12 hours). The resulting product is carried out in the test stages for total bacteria, viscosity, and sensory quality (color, aroma, taste, consistency).The results showed that the interaction between the addition of kecombrang flowers and storage time had a significant effect on total bacteria, viscosity, aroma, taste, consistency, and had no significant effect on color.The best treatment was obtained in the addition of 1.5% kecombrang flower treatment and 8 hours of storage, with total bacteria (2.8x104 colonies / gram), viscosity (0.145 Cp), sensory (2.83). 
Kadar Protein, Daya Kembang, dan Organoleptik Cookies dengan Substitusi Tepung Mocaf dan Tepung Pisang Kepok Anik Sholekah Oktaviana; Wikanastri Hersoelistyorini; Nurhidajah Nurhidajah
Jurnal Pangan dan Gizi Vol 7, No 2 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.2.2017.72-81

Abstract

ABSTRACT Cookies are small snacks that are very popular in many people. Cookies use a wheat flour with low-protein that can be substituted with mocaf and flour of banana’s kepok. The general objective of this study was to determine the protein content, swell power and the organoleptic characteristic of cookies based mocaf and flour of banana’s kepok. The experimental method of experimental type using Completely Randomized Design (CRD) monofactor with variation factor of 0: 0, 1: 9, 3: 7, 1: 1, 7: 3, and 9: 1 (mocaf flour: flour of banana’s kepok). Cookies analyzed levels of protein, swell power and organoleptic characteristic. Protein content and swell power data were analyzed by ANOVA statistic followed by Duncan test while organoleptic characteristic test was analyzed using Friedmann test and Wilcoxon test. The results of statistical analysis showed that there was an effect of the amount of substitution of mocaf flour and flour of banana’s kepok on protein content, swell power and organoleptic organoleptic in terms of color. The best results of this study were substitution cookies of mocaf 5% and flour of banana’s kepok 45% with 4.19% protein content, 23.89% swell power and average value of organoleptic characteristic 3.01 substitution from  cookies of mocaf 45% and flour of banana’s kepok 5%. Conclusions of the research conducted on substitution cookies of mocaf and flour of banana’s kepok showed no real difference for each test performed, except the organoleptic characteristic in terms of taste, aroma and texture. Keyword: mocaf, banana’s kepok, cookies, swell power, and organoleptic characteristic
STUDI PEMBUATAN MAKANAN PENDAMPING ASI (MP-ASI) MENGGUNAKAN CAMPURAN TEPUNG KECAMBAH KACANG KEDELAI, KACANG HIJAU, DAN BERAS Purwanto -; Wikanastri Hersoelistyorini
Jurnal Pangan dan Gizi Vol 2, No 1 (2011): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.2.1.2011.%p

Abstract

Beans (soy beans, green beans) and cereals (rice) in the form of sprouts can improve the digestibility during germination occurs due to hydrolysis of carbohydrates, proteins and fats into simpler compounds, so it is easy to digest. During this process a rapid increase in the amount of protein and vitamins, while fat content decreased. Sprouts in the form of flour can be used as an ingredient mixture of complementary food of Mother’ Breast. The purpose of this study to determine levels of protein, vitamin C, and organoleptic properties of foods AS1 (MP-ASI) of soybean sprout flour mixture, green beans, and rice. The experimental design in this study using a completely randomized design with 8 treatments and 3 replication as for the experimental design as follows: BKK1 (25%: 75%), BKH2 (25%: 75%), BKK3 (50%: 50%), BKH4 (50%: 50%), BKK5 (75%: 25%), BKH6 (75%: 25%), BKHKK7 (50%: 25%: 25%), BKHKK8 (25%: 25%: 50%), data analysis, protein content, levels of vitamin C using Anova statistical test and further test DMRT organoleptic properties while analysis using friedman test and further test Wilcoxon. The results showed the effect of variation in flour mixture soybean sprouts, green beans, and rice in the manufacture of complementary feeding on levels of protein, vitamin C, and organoleptic properties. Levels of protein and vitamin C in a mixture BKHKK8 highest (25% germination of rice flour: 225% sprouted mung bean flour: 50% soybean sprout flour) of 23.29 g% and organoleptic assessment of vitamin C while the average panelist liked the mix of products BKK5 (75% germination of rice flour: 25% soybean sprout flour).
DAYA TERIMA DAN KADAR ALKOHOL PADA TAPE KULIT SINGKONG BERDASARKAN VARIASI JUMLAH RAGI agus marjoko; wikanastri hersoelistyorini
Jurnal Pangan dan Gizi Vol 2, No 2 (2011): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.2.2.2011.47-58

Abstract

Tapae is Indonesian traditional food made of materials that contain many carbohydrates such as cassava, rice and sorghum. Tapae can also be made from cassava peel, commonly called cassava peel tape. The general objective of this study was to determine the effect of variations in the addition of yeast to acceptance and alcohol content of cassava peel tapae. Organoleptic properties including flavor, texture, aroma and color. Increasing the number of yeast 0.5%, 1%, 1.5% and 2%. This type of research the effect of variations in the addition of yeast to consumer acceptance and ethanol content is experimental research. The results of organoleptic test is the most preferred by the addition of yeast 1,% seen from the parameter tape distinctive aroma smell, sweet taste is a bit sour, soft and soft texture. The highest alcohol content on the addition of the yeast 2% with an average 3.4%, for the lowest is the addition of yeast variation of 0.5%, with an average of 0.7%.
Kadar Kalsium dan Karakteristik Fisik Tepung Cangkang Telur Unggas dengan Perendaman Berbagai Pelarut Diode Yonata; Siti Aminah; Wikanastri Hersoelistyorini
Jurnal Pangan dan Gizi Vol 7, No 2 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.2.2017.82-93

Abstract

ABSTRACT The main component of poultry eggshell composition is CaCO3 which has potential to be a source of calcium. As food waste, poultry eggshells contain harmful components, organic compounds and the characteristic are rough, hard, flavorful fishy and have a les attractive color when used as food. The immercion process with chemical solution is known to improve the characteristics and purify the calcium level of eggshell flour. The general purpose of this research is to know the influence of solvent type on calcium level and physical characteristic of poultry eggshell flour. The method of research is experimental type using factorial completely randomized design, consist of 2 factors 16 treatments, namely type of solvent (HCl, CH3COOH, NaOH and H2O) and egshell species (chicken races, free-range chicken , duck and quail). Each treatment was repeated 3 times to obtain 48 units of experiments. Data on test results of calcium levels and physical characterstic analyzed using ANOVA statisticmethod followed by advanced test DMRT. The results shows a very real influence from the type of solvent and eggshell to the calcium level and physical characteristics of eggshell flour. Duck eggshell with CH3COOH soaking solution produce calcium level and physical characteristic of the best eggshell flour. Keywords: Eggshell, solvent, calcium, physical characteristic
SIFAT FISIKOKIMIA DAN ORGANOLEPTIK TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) DENGAN FERMENTASI MENGGUNAKAN EKSTRAK KUBIS Wikanastri Hersoelistyorini; Sri Sinto Dewi; Andri Cahyo Kumoro
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2015: Prosiding Bidang Teknik dan Rekayasa The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (360.673 KB)

Abstract

This research aimed to study the use of cabbage extract as the source of lactic acid bacteria (LAB) onthe swelling power, solubility, amylose content, and organoleptic properties of mocaf. The researchwas carried out through two experimental steps with the first step aimed to study the optimumfermentation time based on swelling power of the mocaf. Whereas second step aimed to determine theoptimum cabbage extract concentration based on swelling power, solubility, amylose content, andorganoleptic properties. The results showed that optimum swelling power was achieved fromfermentation using 40% cabbage extract for 24 hours, optimum solubility was obtained using 60% and80% cabbage extracts, lowest amylose content was achieved by fermentation using 40% cabbageextract. The favored aroma, color and texture were obtained from fermentation using 20%, 40% and80% cabbage extract, respectively. The best fermentation condition was determined based on thelowest amylose content as low amylose means high amylopectin. Amylopectin plays important role intriggering the process of  puffing, by which food products will be light, porous, dry and crunchy.Mocaf with lowest amylose content is recommended as raw material for the manufacturing of cookies. Keywords: cabbage extract, lactic acid bacteria, mocaf, physicochemical properties, swelling power.
Co-Authors Adzani Firdaus, Aldifa agus marjoko Agus Suyanto 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 Dian Anggisari Dian Eka Rahma Yulianti Diana Hardiyanti Didik Sumanto Diode Yonata Diode Yonata dr, Nurrahman Endang Triwahyuni M Faridha Arinachaque fatimah, Nur aini Fuady Shobur Iis Istiqomah Indah Tri Minarni Indah Trisnawati Jannah, Ulfa Nur Khamdi, Ali Khoirunnisa Widyaningrum Livia Isnaini Lugman . Najih Lukman Hakim Safian Muhammad - Yusuf Muhammad Yusuf MUHAMMAD YUSUF muthia damayanti Niza Hudani Nabila Novi Dyah Fitriani Nur Rahman Nur rahman 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 Septi Ana Purnamasari Siswi Sekar Sari SITI AMINAH Siti Aminah Siti Aminah Siti Asropah Sri Sinto Dewi Stalis Norma Ethica Sukes Lindaningsih Ulhaq, Machabbatunnisaa Wahyu Imam Santoso Wan Ezie Adila Wulandari Meikawati Yunan Kholifatuddin Sya'di Yunan Kholifatuddin Sya’di Yuni Nurkuntari Yunita Nugraheni Yunita Nugraheni Yusuf Hamdani