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All Journal Microbiology Indonesia Agrointek Jurnal Teknologi Pertanian REKAYASA Jurnal Ilmiah Pangabdhi Panrita Abdi - Jurnal Pengabdian pada Masyarakat JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Teknologi Hasil Pertanian Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat Indian Journal of Forensic Medicine & Toxicology Jurnal Pengabdian Pada Masyarakat
DARIMIYYA HIDAYATI
Program Studi Teknologi Industri Pertanian, Fakultas Pertanian, Universitas Trunojoyo Madura
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary Other

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Journal : Agrointek

 1 
KARAKTERISTIK SENSORIS DAN KIMIA PADA ABON NANGKA MUDA (Artocarpus heterophyllus LMK) DENGAN PENAMBAHAN TEMPE Ulfa Qurrota A’yuni Nur Jannah; Darimiyya Hidayati; Abdul Aziz Jakfar
AGROINTEK Vol 10, No 1 (2016)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v10i1.2025

Abstract

Unripe jackfruit is one vegetables that  is usually processed into Indonesian dishs. Beside unripe jackfruit processed into vegetables can also be developed and processed into a dry product called beef floss. Unripe jackfruit has a very low protein content, so it needs other raw material to improve protein content of the floss we added tempeh to the floss = gembus tempeh or soybean tempeh, as much as 15%, 25%, 35% and 0% as control. This study uses a Completely Randomized Design (CRD) with 2 factors. The first factor is proportion of unripe jackfruit and tempeh, and the second factor is type of tempeh. Parameter of this research are organoleptic evaluation, the color, moisture content and protein content. The result of organoleptic evaluation is the proportion 25% soybean tempeh prefered for aroma, taste, color, texture. The highest L (Lightness) was resulted from 35% soybean tempeh. The highest moisture content was shown by floss with 15% soybean tempeh. Protein content increased from 4,3775% to 39,3975% by addition of soybean tempeh while protein increased from 4,3775%  to 14,8835% in beef floss added with gembus  tempeh.
PENGARUH PENGGUNAAN DAUN JAMBU BIJI DAN LARUTAN KAPUR TERHADAP KUALITAS NIRA SIWALAN Kurrotul Hasanah; Askur Rahman; Darimiyya Hidayati
AGROINTEK Vol 9, No 1 (2015)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v9i1.2119

Abstract

Nira siwalan mudah mengalami kerusakan yang umumnya ditandai dengan rasanyayang asam, berbuih dan berlendir karena aktivitas mikroba yang memfermentasi gula padanira.Penggunaan pengawet alami dapat mencegah kerusakan nira.Tujuan penelitian ini untukmengetahui pengaruh penggunaan daun jambu biji dan larutan kapur terhadap kualitas nirasiwalan selama penyimpanan 9 jam. Parameter penelitian meliputi pH, total padatan terlarut,total asam tertitrasi turbiditas serta pengujian sensoris meliputi aroma, kejernihan dan rasanira siwalan. Penelitian ini menggunakan Rancangan Split Plot (Petak Terbagi). Faktor petakutama adalah konsentrasi daun jambu biji segar yang terdiri dari 6% (J1), 10% (J2) dan 14%(J3), sedangkan penambahan larutan kapur 0,5 ml dengan konsentrasi larutan kapur 1% (K1),2% (K2) dan 3% (K3) merupakan faktor anak petak dengan melakukan pengulangan sebanyak3 kali. Hasil penelitian menunjukkan bahwa penggunaan daun jambu biji berpengaruhterhadap nilai pH, total asam tertitrasi, turbiditas, aroma dan kejernihan nira siwalan selamapenyimpanan 9 jam, namun tidak berpengaruh terhadap nilai total padatan terlarut dan rasanira siwalan. Penggunaan larutan kapur hanya berpengaruh terhadap nilai rasa nira siwalan,namun tidak berpengaruh terhadap nilai pH, total padatan terlarut, total asam tertitrasi,turbiditas, aroma dan kejernihan nira siwalan. Sedangkan interaksi keduanya berpengaruhterhadap nilai pH, total padatan terlarut, total asam tertitrasi, namun tidak berpengaruhterhadap nilai turbiditas, aroma, kejernihan dan rasa nira siwalan selama penyimpanan 9 jam.
ANALISA KARAKTERISTIK MANISAN KERING SALAK(SALACCA EDULIS) DENGAN LAMA PERENDAMAN DAN KONSENTRASI LARUTAN GULA Arini Maulidiah; Darimiyya Hidayati; Sri Hastuti
AGROINTEK Vol 8, No 1 (2014)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v8i1.2033

Abstract

Snake fruit (Salacca edulis) can be made into dried fruit with addition of high concentration of sugar syrup prior to drying. This study aims to determine the effect of the concentration of sugar solution and soaking time on the characteristics of candied snake fruit. The experimental design used was a completely randomized design (CRD) factorial consisting of two factors: the concentration of sugar solution (40%, 50%, 60%) and the soaking time (24 and 48 hours). Each treatment was repeated three times. Data processing on quality of candied snake fruit was done using the General Linear Model (GLM) and univariate test of Duncan Multiple Range Test (DMRT). Results showed that concentration of sugar solution and soaking time gave significant effect on concentration of reducing sugar. Soaking at 48 hours significantly affectedyield, preferences for taste, texture, and overall preferences of candied snake fruit. Interaction of soaking and the concentration of sugar solution significantly affected moisture content of final product.
POLA PERTUMBUHAN RAGI TAPE PADA FERMENTASI KULIT SINGKONG Darimiyya hidayati; Darratul Ba’ido; Sri Hastuti
AGROINTEK Vol 7, No 1 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i1.2044

Abstract

Cassava peel is plenty agriculture residu because many food product use cassava asraw material, especially in Madura. The use of cassava peel is limited because of high cynideacid, low glucose, and low protein. The result of the first experiment shows that ragi tape is thethe most suitable ragi for fermentation cassava peel. The objective of this research is todetermine optimum fermentation time for cassave peel using ragi tape. The experiment havedone in laboratorium TIP UTM. Cassava peel fermented using 5% ragi tape until 9 days.Parameter of this experiment ar HCN content, protein, pH, and growth of ragi. The resultshows that optimum fermentation time is 6 days
PEMANFAATAN LIMBAH CANGKANG RAJUNGAN (PORTUNUS PELAGICUS) SEBAGAI PERISA MAKANAN ALAMI Sri Hastuti; Syamsul Arifin; Darimiyya Hidayati
AGROINTEK Vol 6, No 2 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i2.1978

Abstract

Crabshellwastefromcrabindustry cause enviromentalproblem. Someeffortswereneededtoovercometheproblem. Crabflavourwas a potentialproductwhich has createdusingcrabeggshell. Thisresearchaimedtochoosebestmethodeformakingcrabflavour and toknowtheinfluence of dextrinonitsquality. Theresearchwasdividedintotwostages (the process to make crabshell powder and crabshell flavour). Thepowderwascreatedbyusinghydrolysis and non-hydrolysis. Full randomizeddesignwaschoosenwheredextrin (1, 2, 3%) used as a single factor. According to the result, non-hydrolysis was choosen for making crab flavourer because it improved calcium content (26,82%) and aroma. Meanwhile, based on sensory evaluation, respondents clearly stated ”like” in aroma, taste, colours as well. Statistically, dextrin didn’t produce significant influence in moisture content, aroma, colour, and taste
KARAKTERISTIK MANISAN NANGKA KERING DENGAN PERENDAMANGULA BERTINGKAT Imron sohibulloh; Darimiyya hidayati; Burhan Burhan
AGROINTEK Vol 7, No 2 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i2.2054

Abstract

Characteristics by soaking dried candied jackfruit sugar rise. This study examines the rise of sugar immersion or not the characteristics of candied dried jackfruit. Research purposes to determine the concentration of sugar solution and the optimal level of immersion in the manufacture of sugar candied dried jackfruit. The design of the experiment used Completely Randomized Design with two factors: first giving the concentration of sugar solution 3 levels ie 30%, 40% and 50%. The second factor is the level of immersion that for a second soaking soaked in a solution with a higher sugar concentration is 40%, 50% and 60%. Observed variables are organoleptic test, water content, sugar content, sucrose content, and texture analysis. Data were analyzed using ANOVA (Analysis of Variance) Univariate followed by Duncan's test. Research and the level of sugar concentration and immersion significantly affect the color and moisture content. Texture analysis candied dried jackfruit only generate values of hardness and resilience. Highest hardness value sebesar6 candied dried jackfruit, 0120x10 3 on treatment B1A3 (1 time soaking in the sugar concentration of 50%), and the lowest at 5.8347x10 3 treatment B2A1 (2 times soaking in sugar concentration of 40%). Resilience highest value of 0.840 candied dried jackfruit obtained treatment B2A3 (2 times soaking in sugar concentration 60%) and the lowest in treatment B1A3 0.511 (1 time soaking in sugar concentration 50%). Characteristics best candied jackfruit contained on B2A2 treatment (soaking 2 times the sugar concentration of 50%.). B2A2 treatment has karkateristik 17.64% moisture content, sugar content mg/100ml 4.987, 34.0481% yield, hardness 5.9900 x10 3 Ng, resilience 0.540, and the value of a sense of (7.17), aroma (5.27), color (4.73), texture (4.9), and overall preference (4,47).
KAJIAN PENERAPAN GOOD MANUFACTURING PRACTICE (GMP) DI INDUSTRI RAJUNGAN PT.KELOLA MINA LAUT MADURA Bhiaztika Ristyanadi; Darimiyya Hidayati
AGROINTEK Vol 6, No 1 (2012)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v6i1.1954

Abstract

Good manufacturing practice is the first step implementation of food safety regulation. PT. Kelola Mina Laut is one of chilled sea crab producers in Madura. It has four branches in Madura,those are in Tanjung Bumi, Noreh, Sampang, and Lobuk. The objective of this research is to assess the effectiveness GMP in four branches of PT. Kelola Mina Laut. The research  uses field observation, data analysis and GMP development as the method. Based on GMP analysis, four branches of PT. Kelola Mina Laut appear to have a cummulative score between 337-369, in which Lobuk has the highest score. Therefore, it can be concluded that PT. Kelola Mina Laut has applied most of GMP elements
Co-Authors Abdul Azis Jakfar Arini Maulidiah Askur Rahman Bhiaztika Ristyanadi Bukhori, Meida Izzadatul Burhan Burhan Burhan Cahyani, Ika Widiya Cahyo Indarto Cystiana, Chika Uca Darratul Ba’ido Enung Siti Nurhidayah Firmansyah, Raden Arief Habiba , Risqina Amily Hasanuddin, Ahmad Heny Lestari, Heny Iffan Maflahah Imron sohibulloh Jamilah, Nurul Khoirul Hidayat Kurrotul Hasanah Lisdayana, Nurmalisa M. Nur Ghoyatul Amin Maulidya, Syafira Mojiono, Mojiono Muhammad Fahkry Muhammad Fuad Fauzul Mu`tamar Mu’tamar, Mohammad Fuad Fauzul NOVIA NAVA Nurhidayah, Enung Probowati, Banun Diyah Raden Faridz Rafdi , M Hafizh Rakhmawati Rakhmawati Rhesi Wicaksananengnaya Sasmita, Sabrina Anggun Sinar Suryawati Sri Hastuti Sri Hastuti Sri Hastuti Supriyanto Supiyanto Supriyanto Supriyanto Syamsul Arifin Ulfa Qurrota A’yuni Nur Jannah Ulya, Millatul UMI PURWANDARI Verdiana, Hanif Risma