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All Journal Jurnal Teknologi Dan Industri Pangan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology JURNAL SAINS PERTANIAN EQUATOR Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Penelitian Pascapanen Pertanian Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Jurnal Teknologi Pertanian JITEK (Jurnal Ilmiah Teknosains) E-Dimas: Jurnal Pengabdian kepada Masyarakat Edukasi: Jurnal Pendidikan Jurnal Pengabdian Pada Masyarakat Indonesian Journal of Chemistry Jurnal Teknologi & Industri Hasil Pertanian Gorontalo Agriculture Technology Journal To Maega: Jurnal Pengabdian Masyarakat Jurnal Mutu Pangan : Indonesian Journal of Food Quality FoodTech: Jurnal Teknologi Pangan Jurnal Bioindustri Jurnal Pengabdian UNDIKMA Indonesian Community Journal Abdimas : Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Pangan Journal of Health and Nutrition Research Jurnal Agroindustri Pangan Journal of Bioindustry Jurnal Dedikatif Kesehatan Masyarakat
Oke Anandika Lestari
Ilmu Dan Teknologi Pangan, Universitas Tanjungpura, Pontianak, Kalimantan Barat
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RATIO OF BROWN RICE FLOUR AND MUNG BEAN FLOUR IN THE MAKING OF SEMPRONG CAKE Sahid, Emif Rezqia; Lestari, Oke Anandika; Hartanti, Lucky
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol 7 No. 1 (2024)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.2113

Abstract

Semprong is one of Indonesia's signature cookies with a crunchy texture and roll-like shape. The main raw material commonly used in kue semprong is white rice flour. Brown rice is an alternative to rice flour for making kue semprong because its utilization in the food industry sector is still very limited. Rice, which is included in the cereal group, is low in the amino acid lysine, so it would be better if it is paired with other raw materials, such as beans such as green beans. The objective of this study was to obtain the right ratio of brown rice flour and mung bean flour to produce the best abacus cake formulation based on physicochemical and sensory characteristics. Based on the results of the research, the best abacus formulation with the highest score is P3, which is a ratio of 60% brown rice flour and 40% mung bean flour with a moisture content of 3.30%, protein content of 16.80%, ash content of 1.56%, color L* 23.26, color a* 6.62, color b* 7.54, has a yellow color, distinctive aroma of brown rice, crunchy texture, and savory taste.
SWEETENER FORMULATION for MAKING JAM SHEETS COMBINATION of PINEAPPLE (Ananas Comosus L. Merr) and GREEN MUSTARD (Brassica Juncea L.) Stephanie, Akuilla; Lestari, Oke Anandika; Priyono, Suko
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol 7 No. 1 (2024)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.2112

Abstract

Pineapple and green mustard are fruits and vegetables that have the potential to be processed into jam sheets. Sweetener is one of the components used in jam making. This study aims to obtain the best sweetener formulation on the physicochemical characteristics and organoleptic properties of pineapple-cabbage jam. The research was conducted using the Randomized Group Design (RAK) method with 1 (one) research factor, namely the concentration of sucrose, honey, and stevia sweeteners. The variables observed were water content, total acid, color, reducing sugar and organoleptic test. The resulting data were analyzed by ANOVA test and if the data had a significant effect, the BNJ further test was carried out at the 5% level. The best treatment in the research of pineapple-cabbage sheet jam was found in the sweetener treatment 120 g sucrose, 45 g honey, and 0,015 g stevia. Pineapple mustard sheet jam with various formulations of sucrose, honey, and stevia sweeteners influenced the moisture content, total acid, reducing sugar, color, and sensory properties in the form of color, texture, and sweetness.
EFFECT OF THE RATIO OF BROWN RICE FLOUR AND MUNG BEAN FLOUR ON THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF SEMPRONG CAKE Sahid, Emif Rezqia; Lestari, Oke Anandika; Hartanti, Lucky
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Volume 7 Nomor 1 `
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.2135

Abstract

Brown rice flour and mung bean flour are food ingredients that are rarely used but have potential as ingredients in making semprong cakes. The purpose of this study is to obtain the right ratio of brown rice flour and mung bean flour to produce the best semprong cake formulation based on physicochemical and sensory characteristics. The research was conducted using the Group Random Design (RAK) method with one factor, namely the ratio of brown rice flour and mung bean flour. The observed parameters include moisture content, protein content, ash content, color, and sensory analysis. The data obtained was analyzed using ANOVA and if it was effective, further tests were carried out using the honest real difference test (BNJ) with a level of 5%. Based on the results of the semprong research, the best formulation is semprong with a ratio of 60% brown rice flour and 40% mung bean flour with a moisture content of 3.30%, protein content of 16.80%, ash content of 1.56%, color L* 23.26, color a* 6.62, color b* 7.54, as well as sensory scores for color 4 (dark chocolate), aroma 3 (typical of brown rice), texture 4 (crispier), and taste 4 (more savory).
SWEETENER FORMULATION FOR MAKING JAM SHEETS COMBINATION OF PINEAPPLE (Ananas comosus L. Merr) AND GREEN MUSTARD (Brassica juncea L.) Stephanie, Akuilla; Lestari, Oke Anandika; Priyono, Suko
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Volume 7 Nomor 1 `
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.2136

Abstract

Pineapple and green mustard are fruits and vegetables that have the potential to be processed into jam sheets. Sweetener is one of the components used in jam making. This study aims to obtain the best sweetener formulation on the physicochemical characteristics and organoleptic properties of pineapple-cabbage jam. The research was conducted using the Randomized Group Design (RAK) method with 1 (one) research factor, namely the concentration of sucrose, honey, and stevia sweeteners. The variables observed were water content, total acid, color, reducing sugar and organoleptic test. The resulting data were analyzed by ANOVA test and if the data had a significant effect, the BNJ further test was carried out at the 5% level. The best treatment in the research of pineapple-cabbage sheet jam was found in the sweetener treatment with a ratio of 50% sucrose, 37.5% honey, and 12.5% stevia. Pineapple mustard sheet jam with various formulations of sucrose, honey, and stevia sweeteners influenced the moisture content, total acid, reducing sugar, color, and sensory properties in the form of color, texture, and sweetness.
THE INFLUENCE OF THE TYPE OF CHOCOLATE ON THE CHEMICAL AND SENSORY CHARACTERISTICS OF MELTED BANANA CHIPS Sari, Diah Puspita; Lestari, Oke Anandika; Hartanti, Lucky
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol. 6 No. 2 (2024)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v6i2.2058

Abstract

Banana chips are a snack made from thinly sliced bananas that are fried until dry and crispy. Banana chips can be made from various types of bananas and served in a variety of flavors. Banana chips have various types of flavors such as original, sweet, spicy and salty. One popular variation of sweet banana chips is chocolate melted banana chips. Based on survey results, various types of dark chocolate compound brands in circulation have different levels of cocoa powder, namely 8%, 13.5%, and 18.5%. The aim of this research is to obtain the chocolate content that provides the best chemical and sensory characteristics of melted banana chips. The research design used was a Randomized Block Design (RAK) with one factor, namely various types of chocolate content in melted banana chips (C) with 3 treatments, namely: 8% chocolate content (low), 13.5% chocolate content (medium) and chocolate content 18.5% (high). The results obtained by chocolate with a cocoa powder content of 8% (low) had the best physicochemical and sensory characteristics with a water content of 0.65%, ash content of 1.15%, fat content of 30.06%. The color of the melted banana chips is dark brown, has a chocolate aroma, the texture is crisper, and has a sweeter taste.
FORMULASI PERMEN JELLY DARI BAYAM MERAH (Amaranthus tricolor L.) DAN NANAS (Ananas comosus L.) Aprillia, Nelvy Regina Dwi; Dewi, Yohana Sutiknyawati Kusuma; Lestari, Oke Anandika
Jurnal Sains Pertanian Equator Vol 14, No 2
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v14i2.91428

Abstract

Permen merupakan makanan ringan berkalori tinggi dengan bahan dasar gula, air, dan sirup glukosa yang sangat disukai anak-anak. Penelitian ini bertujuan untuk mengetahui formulasi bayam merah dan nanas yang menghasilkan sifat fisikokimia dan sensori dari permen jelly. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) yang terdiri dari 1 faktor dan 5 perlakuan. Penelitian ini terdiri dari formulasi yang dibagi menjadi 5 perlakuan berupa rasio bayam merah dan nanas dengan konsentrasi 100%:0%, 75%:25%, 50:50%, 25%:75%%, 0%:100%%. Analisis data yang digunakan yaitu Analysis of Variance (ANOVA) pada taraf signifikansi 5%. Perbedaan formulasi sari bayam merah dan nanas mempengaruhi kadar air, kadar abu, kandungan vitamin C, kadar gula pereduksi, dan atribut sensorik. Formulasi terbaik diperoleh dengan perbandingan sari bayam merah 50% dan nanas 50%, dengan kadar air 7,11%, kadar abu 0,21%, gula pereduksi 31,13%, vitamin C 47,52 mg/100g, dan nilai sensori permen jelly bayam merah dan nanas menunjukkan penampilan yang mengkilap, warna merah muda, aroma sayur dan buah, tekstur kenyal, rasa manis, dan tingkat kesukaan "lebih suka".
FORMULASI PEMANIS (SUKROSA, MADU KELULUT, STEVIA) PADA PERMEN JELLY BUAH NAGA MERAH (Hylocereus polyrhizus L.) Lestari, Yessi; Lestari, Oke Anandika; Hartanti, Lucky
Jurnal Sains Pertanian Equator Vol 14, No 2
Publisher : Fakultas Pertanian Universitas Tanjungpura

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

Abstract

Buah naga (Hylocereus polyrhizus L.) merupakan buah yang memiliki warna yang menarik dan umumnya dikonsumsi segar. Kulit buah naga memiliki bobot 30% - 35% dari keseluruhan total buah. Salah satu penganekaragaman olahan pangan yaitu dengan mengombinasikan kulit dan daging buah pada pembuatan permen jelly. Permen jelly dibuat dari sari buah, bahan pembentuk gel, pemanis berupa sukrosa, madu kelulut, dan stevia. Penelitian ini bertujuan untuk mendapatkan formulasi pemanis (sukrosa, madu kelulut, stevia) yang menghasilkan karakteristik fisikokimia dan sensori terbaik pada permen jelly buah naga merah (Hylocereus polyrhizus L.). Rancangan penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan satu faktor, yaitu perbedaan formulasi pemanis sukrosa, madu kelulut dan stevia, menggunakan 6 perlakuan, dengan 4 kali ulangan dan 24 unit perçobaan. Formulasi pemanis (sukrosa : madu kelulut : stevia) yang digunakan sebagai perlakuan pada penelitian ini dalam persen (%) yaitu (100%: 0% : 0%); (50%: 50% : 0%); (50%: 37,5% : 12,5%); (50%: 25% : 25%); (50%: 12,5% : 37,5%); (50%: 0% : 50%). Hasil penelitian menunjukkan bahwa formulasi pemanis permen jelly buah naga merah terbaik yaitu sukrosa   50%: madu kelulut 37,5%: stevia 12,5% yang memiliki karakteristik fisikokimia kadar air 7,54%, gula reduksi 35,47%, Vitamin C 3,74 mg/100g, warna L* 19, warna a* 1,33, dan warna b* 0,23 dan karakteristik sensori secara deskriptif ketampakan permen jelly mengkilap (3,73), berwarna merah (3,73), beraroma buah (3,57), memiliki tekstur yang kenyal (3,73), rasa agak manis (2,47), dan keseluruhan suka (3,70).
ANALISIS INDIKATOR YANG PALING BERPENGARUH TERHADAP KETAHANAN PANGAN DI KABUPATEN SINTANG Faiza, Arnida Nur; Maherawati, Maherawati; Lestari, Oke Anandika
Jurnal Sains Pertanian Equator Vol 14, No 2
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v14i2.90406

Abstract

Ketahanan pangan merupakan kondisi terpenuhinya kebutuhan pangan bagi setiap individu. Indikator pendukung keberhasilan dalam melaksanakan ketahanan pangan meliputi 9 indikator yaitu rasio konsumsi normatif, kemiskinan, pengeluaran pangan, RT tanpa akses listrik, RT tanpa akses air bersih, angka kesakitan, stunting, lama sekolah perempuan di atas 15 tahun, dan rasio tenaga kesehatan. Kabupaten Sintang pada tahun 2020-2022 memiliki beberapa kecamatan dengan ketahanan pangan prioritas rendah atau rentan pangan. Penelitian ini bertujuan untuk mendapatkan indikator yang paling besar pengaruhnya terhadap ketahanan pangan di Kabupaten Sintang. Metode yang digunakan yakni analisis regresi linear berganda menggunakan data sekunder dari DKP Kalbar buku Peta Ketahanan Pangan dan Kerentanan Pangan (Food Security and Vulnerability Atlas) Provinsi Kalimantan Barat pada tahun 2020-2022. Hasil penelitian menunjukkan secara simultan semua variabel bebas berpengaruh signifikan terhadap ketahanan pangan. Secara parsial diperoleh enam variabel yang berpengaruh signifikan terhadap ketahanan pangan yaitu rasio konsumsi normatif, rata-rata lama sekolah perempuan diatas 15 tahun, RT tanpa akses air bersih, rasio tenaga kesehatan, stunting, dan angka kesakitan, serta pada uji R2   semua variabel memberikan kontribusi sebesar 91,2% terhadap ketahanan pangan. Variabel yang memiliki pengaruh paling besar terhadap ketahanan pangan yaitu rasio konsumsi normatif dengan nilai koefisien regresi sebesar -5,435.
THE INFLUENCE OF THE TYPE OF CHOCOLATE ON THE CHEMICAL AND SENSORY CHARACTERISTICS OF MELTED BANANA CHIPS Sari, Diah Puspita; Lestari, Oke Anandika; Hartanti, Lucky
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol. 6 No. 2 (2024)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v6i2.2058

Abstract

Banana chips are a snack made from thinly sliced bananas that are fried until dry and crispy. Banana chips can be made from various types of bananas and served in a variety of flavors. Banana chips have various types of flavors such as original, sweet, spicy and salty. One popular variation of sweet banana chips is chocolate melted banana chips. Based on survey results, various types of dark chocolate compound brands in circulation have different levels of cocoa powder, namely 8%, 13.5%, and 18.5%. The aim of this research is to obtain the chocolate content that provides the best chemical and sensory characteristics of melted banana chips. The research design used was a Randomized Block Design (RAK) with one factor, namely various types of chocolate content in melted banana chips (C) with 3 treatments, namely: 8% chocolate content (low), 13.5% chocolate content (medium) and chocolate content 18.5% (high). The results obtained by chocolate with a cocoa powder content of 8% (low) had the best physicochemical and sensory characteristics with a water content of 0.65%, ash content of 1.15%, fat content of 30.06%. The color of the melted banana chips is dark brown, has a chocolate aroma, the texture is crisper, and has a sweeter taste.
EFFECT OF THE RATIO OF BROWN RICE FLOUR AND MUNG BEAN FLOUR ON THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF SEMPRONG CAKE Sahid, Emif Rezqia; Lestari, Oke Anandika; Hartanti, Lucky
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Volume 7 Nomor 1 `
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.2135

Abstract

Brown rice flour and mung bean flour are food ingredients that are rarely used but have potential as ingredients in making semprong cakes. The purpose of this study is to obtain the right ratio of brown rice flour and mung bean flour to produce the best semprong cake formulation based on physicochemical and sensory characteristics. The research was conducted using the Group Random Design (RAK) method with one factor, namely the ratio of brown rice flour and mung bean flour. The observed parameters include moisture content, protein content, ash content, color, and sensory analysis. The data obtained was analyzed using ANOVA and if it was effective, further tests were carried out using the honest real difference test (BNJ) with a level of 5%. Based on the results of the semprong research, the best formulation is semprong with a ratio of 60% brown rice flour and 40% mung bean flour with a moisture content of 3.30%, protein content of 16.80%, ash content of 1.56%, color L* 23.26, color a* 6.62, color b* 7.54, as well as sensory scores for color 4 (dark chocolate), aroma 3 (typical of brown rice), texture 4 (crispier), and taste 4 (more savory).
Co-Authors Agus Setiyono Agustina, Mulya Aju Tjatur Nugroho Krisnaningsih Aklisa, Seskia Amalia Nur Anggraeni, Wanda Putri Aprillia, Nelvy Regina Dwi Arif Hidayatullah Aurelia, Michelle Putri Billhaq, Sabila Meirizqina Boangmanalu, Tania Roitona Brigita Ratna Harsanti brigitta ersa pancarwani Candra Wasis Agun CHANDRA, DEFRI ORCHIO Dewi, Yohana Kusuma Dhitasari, Rochmah Mira Didik Wahyudi Dwi Fatmawati, Dwi Dwi Gusmalawati Dwi Raharjo Dzul Fadly Emelda, Plaviana Erawati, Erawati Eva Mayasari Fabiola, Vonny Faiza, Arnida Nur Farahiyati, Lana Febrianti, Auliadini Feri Kusnandar Fitriani, Wini Dwi Hadiani, Dimas Pratidina Puriastuti Hanief Dharmawan Dharmawan Hasbullah Hasbullah Ifwarisan Defri Komariyati Komariyati Komariyati Komariyati Kurniawan, Mikhael Ricky Leondro, Henny Lestari, Yessi Lucky Hartanti Lucky Hartanti, Lucky Maherawati Maherawati, Maherawati Maria Ulfa Marina, Aristawipana Marito, Yohanes Mastira, Susi Musa Alfius Nabila, Syarifah Nabilah, Uray Ulfah Nancy Dewi Yuliana Nopita Sari Nurmainah Nurmainah Oktaviani, Sulha Rahmi Palupi, Nurheni Sri Prihandini, Peni Wahyu purwayanti, sulvi Putri, Audy Fadzilla PUTRI, MARDIANA Rudin, Iswandi Sapta Sahid, Emif Rezqia Sakapani, Patricia Dayu Salsabhilla, Keisya Aura Sandytia Permata Sari Saputri, Gian Melinda Saputri, Nur Endah Sari, Diah Puspita Satrijo Saloko SKD, Yohana SRI DEVI APRIANI Sri Widowati Stephanie, Akuilla Suko Priyono Surya Abi Alfariz Syafitri, Dhea Taneasy, Ian Tanjung, Safrina Arsi Sekar Th. Candra Wasis Agung Sutignya Tri Rahayuni Utami, Dwi Warong, Sepiana Debora Widadi Padmarsari Soetignya Widoyo, Nurman Alif Yohana Kusuma Dewi Yohana S. Kusuma Dewi Yohana S.K. Dewi Yohana Sutiknyawati Kusuma Dewi Yohana Sutiknyawati Kusuma Dewi Yuli Arif Tribudi Zukhruf, Syaqinah Az