Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

0.659

P-Index

This Author published in this journals

All Journal Jurnal Teknologi Dan Industri Pangan agriTECH JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Sriwijaya Foodtech Journal

Anny Yanuriati

Department Of Agricultural Technology, Faculty Of Agriculture, Sriwijaya University, Palembang, Indonesia

Author-ID : 2870803

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Environmental Science Industrial & Manufacturing Engineering Public Health Social Sciences

Published : 6 Documents Claim Missing Document

Claim Missing Document

Articles

Gel Glukomanan Porang-Xantan dan Kestabilannya Setelah Penyimpanan Dingin dan Beku Anny Yanuriati; Djagal Wiseso Marseno; Rochmadi Rochmadi; Eni Harmayani
agriTECH Vol 37, No 2 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The objectives of this research were to find the porang glucomannan-xanthan optimum ratio on composite gelation and its stability after chilled and frozen storage. Porang glucomannan sol was mixed with xanthan sol in ratio 20/40; 40/60; 50/50; 60/40 and 80/20. The composites were heated for 45 minutes at 90 °C with agitation for 5 minutes, molded, tempered, and stored at 5 °C dan -8 °C for 24 days. Before dan after storage, the texture profile, WBC and sineresis of the gel were analyzed. The composite gel microstructure was analyzed using SEM. The composite gel with ratio 20/80 had the optimum interaction synergy on gelation and stability. The GP-X intermolecular association resulted in long high density junction zones which had highest hardness, chewiness and gumminess with the smallest deformation degree and sineresis as well as medium cohesiveness. Despite of no sineresis after chilled storage, the smaller gel pores indicated that the composite gel began to contract and degrade which resulted in cohesiveness, chewinees, hardness and gumminess decrease. The WBC increase on the higher GP-X ratio composite gel made the gel to be more stable in frozen storage compared to chilled storage. However, the bigger gel pores from entrapped water volume increasing during frozen storage crystal ice formation resulted in sineresis increase. The gel became more compact with higher cohesiveness, hardness, chewiness, gumminess and deformation degree. ABSTRAKPenelitian ini bertujuan untuk menentukan proporsi komposit glukomanan porang dan xantan (GP-X) yang bersinergi optimal dalam pembentukan gel yang stabil setelah penyimpanan dingin dan beku. Sol glukomanan porang 1% dan sol xantan 1% dicampur dengan proporsi GP-X 20/40; 40/60; 50/50; 60/40; dan 80/20. Campuran tersebut dipanaskan pada suhu 90-95 °C selama 45 menit disertai pengadukan selama 5 menit, dicetak, didinginkan dan disimpan pada suhu dingin (5 °C) dan beku (-8 °C) selama 24 hari. Profil tekstur, water binding capacity (WBC), dan sineresis dianalisis di awal dan setelah penyimpanan. Morfologi gel komposit sebelum penyimpanan dan morfologi gel yang paling optimum setelah penyimpanan dianalisis dengan Scanning Electron Microscope (SEM). Sinergi pembentukan gel komposit GP-X paling optimal didapatkan dengan ratio 20/80. Asosiasi intermolekul GP-X pada proporsi tersebut membentuk zona hubung yang panjang dan densitas tinggi sehingga menghasilkan hardness, chewiness, dan gumminess paling tinggi dengan derajat deformasi dan sineresis paling rendah serta daya kohesif yang sedang. Meskipun belum mengalami sineresis selama 24 hari penyimpanan dingin, pengecilan ukuran jaringan tiga dimensi (pori) gel komposit tersebut menunjukkan gel mulai kontraksi dan mengalami penurunan mutu dengan indikasi penurunan daya kohesif, chewiness, hardness, dan gumminess. Peningkatan WBC pada proporsi yang lebih tinggi menyebabkan gel nampak lebih stabil pada penyimpanan beku dibandingkan dengan penyimpanan dingin. Pembesaran pori gel akibat pengembangan volume air yang terperangkap selama pembentukan kristal es menyebabkan peningkatan sineresis, pemadatan gel, dan peningkatan hardness, chewiness, gumminess, dan persentase deformasi.

Peningkatan Kelarutan Glukomanan Porang (Amorphophallus muelleri Blume) dengan Penggilingan Basah dan Kering Anny Yanuriati; Dasril Basir
agriTECH Vol 40, No 3 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Despite of hydrophilic, glucomannan solubility is so slow that its solubility increase is required for easier, faster, and wider application. This research objective was to find a milling method which can enhance glucomannan solubility with high sol transparency, WHC and apparent viscosity. Native glucomannan extract from porang corm was classified into 3 treatments, no milling (native), grinding to pass through 80 mesh sieve (dry milling) or before grinding, the glucomannan were dissolved and precipitated using ethanol (wet milling) which then dried and passed through 80 mesh sieve. Compared to dry milling (13%), wet milling could significantly enhance higher glucomannan solubility (18%) with high sol transparency, WHC and apparent viscosity due to its depolymerization, molecular weight reduction, more porous and amorphous morphology as well.

Sosialisasi Pengolahan Brownies Kopi Pada Masyarakat Desa Terusan Baru Kabupaten Empat Lawang Merynda Indriyani Syafutri; Friska Syaiful; Filli Pratama; Anny Yanuriati; Fanny Astari; Erlita Indah Astari; Leonardo Yohanes H. Manurung
JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) VOL. 4 NOMOR 2 SEPTEMBER 2020 JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat)
Publisher : Lembaga Publikasi Ilmiah dan Penerbitan (LPIP)

Terusan Baru adalah salah satu desa di Kecamatan Tebing Tinggi Kabupaten Empat Lawang Propinsi Sumatera Selatan. Sebagian besar penduduk Desa Terusan Baru bekerja sebagai petani kopi. Masyarakat desa ini mengolah biji kopi menjadi bubuk kopi, lalu bubuk kopi dijual. Masyarakat Desa Terusan Baru ada yang menjual dalam bentuk biji kopi kering. Bubuk kopi bisa diolah menjadi berbagai macam produk olahan pangan, seperti brownies. Pemanfaatan bubuk kopi dalam pembuatan brownies dimaksudkan untuk menambah varian rasa. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk memberikan sosialisasi, penyuluhan, dan pelatihan mengenai teknologi pengolahan brownies berbahan baku bubuk kopi pada masyarakat Desa Terusan Baru. Jenis metode yang dilakukan adalah 1) uji hedonik terhadap rasa, warna, tekstur, dan aroma brownies kopi; 2) penyuluhan tentang teknologi pengolahan brownies kopi; serta 3) pelatihan (demonstrasi dan praktek) pembuatan brownies kopi. Tim pelaksana dalam kegiatan ini terdiri dari dosen, mahasiswa, dan alumni Program Studi Teknologi Hasil Pertanian Fakultas Pertanian Universitas Sriwijaya. Khalayak sasaran dalam kegiatan ini secara umum adalah masyarakat Desa Terusan Baru. Hasil kegiatan menunjukkan bahwa khalayak sasaran (masyarakat Desa Terusan Baru) sangat antusias dan berperan aktif dalam mengikuti kegiatan pengabdian. Para khalayak sasaran mengikuti semua kegiatan dengan baik mulai dari sosialisasi dan penyuluhan sampai pada kegiatan praktek. Hasil kegiatan juga menunjukkan bahwa bubuk kopi dapat diolah menjadi produk brownies dengan karakteristik sensoris yang disukai. Teknologi pengolahan brownies kopi sangat mudah dilakukan dan memiliki potensi untuk dikembangkan. Melalui kegiatan pengabdian kepada masyarakat ini, diharapkan masyarakat Desa Terusan Baru dapat mengaplikasikan materi yang telah disampaikan, serta dapat mengembangkan produk brownies kopi sebagai salah satu peluang usaha.

Low Fat Premixed Mayonnaise Block Used OSA-Corn Starch as Egg Yolk Replacer Plus Corn Starch Binding Agent Citra Pratiwi Prayitno; Agus Wijaya; Filli Pratama; Anny Yanuriati
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 1 (2022): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2022.33.1.21

Mayonnaise contains a substantial amount of fat and water. Therefore, it is easily degraded during storage. Reducing fat and moisture content in mayonnaise could extend its shelf life. It can be done by replacing the egg yolk to octenyl succinic anhydride (OSA)-corn starch and then forming it as a premixed block using a binding agent. The research objective was to obtain technology for low-fat mayonnaise making by OSA-cornstarch and corn starch addition but still acceptable by consumers based on its physicochemical and sensory characteristics. The low fat premixed mayonnaise was made by mixing the egg yolks and/or OSA-corn starch, corn starch, mustard, sugar, salt, and xanthan gum. A completely randomized research design was used with three levels of OSA-corn starch (0, 25, and 50%) to replace egg yolk and its combination with corn starch as a binder agent at 43 and 50%. The parameters analyzed on the premixed mayonnaise blocks included moisture and fat content, water absorption index, and water solubility. In contrast, parameters for constituted mayonnaise were moisture content, viscosity, and hedonic sensory analysis by 25 semi-trained panelists. The constituting step of the mayonnaise was the further addition of water, oil, and lime juice before serving. The data were analyzed with ANOVA. The results showed that OSA-corn starch and corn starch addition could reduce the fat content of premixed mayonnaise by 41.7% which was obtained from 50% OSA-corn starch and addition of 43% corn starch. The resulted mayonnaise was slightly liked by the semi-trained panelists (scored 3).

Effect of Citric Acid Concentration and Boiling Time on Physicochemical Properties of Passion Fruit Jelly Drink Merynda Indriyani Syafutri; Herlianah; Tri Wardani Widowati; Friska Syaiful; Eka Lidiasari; Anny Yanuriati; Citra Pratiwi Prayitno
Sriwijaya FoodTech Journal Vol 1 No 01 (2024): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian Universitas Sriwijaya

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

The objective of this research was to learn the physical and chemical properties of passion fruit jelly drink with difference of citric acid concentration and boiling time. This research used a Factorial Completely Randomized Design with two treatment factors and three replications. First factor was the concentration of citric acid and second factor was boiling time. The observed parameters were physical properties (texture, viscosity, color), and chemical properties (total acidity, total dissolved solids, flavonoid, pH). The results showed that the concentration of citric acid significantly decreased value of texture, viscosity and pH, and increased value of chroma, total acidity and total dissolved solids. Boiling time had significant effects on increased value of texture, viscosity, total acidity and total dissolved solids. The interaction of citric acid concentration and boiling time had significant effect on increased value of total acidity. The best treatment was passion fruit jelly drink with a concentration of 0.3% citric acid addition, and a boiling time of 10 minutes.

Karakteristik Fisikokimia Minyak Goreng Curah dan Kemasan Berdasarkan Frekuensi Penggorengan Tempe Silvia Permata Bunda; Hermanto Hermanto; Tri Nurmaseli; Anny Yanuriati; Citra Pratiwi Prayitno; Dwi Indah Permata Sari
Sriwijaya FoodTech Journal Vol 3 No 01 (2026): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v3i01.34

Penelitian ini bertujuan untuk mengevaluasi karakteristik fisikokimia minyak goreng curah dan kemasan berdasarkan frekuensi penggorengan tempe secara berulang menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu jenis minyak goreng (kemasan dan curah) dan frekuensi penggorengan (0, 1, 2, dan 3 kali) dengan 3 ulangan. Parameter yang diamati meliputi sifat fisik (lightness dan viskositas) serta sifat kimia (kadar asam lemak bebas, bilangan peroksida, dan angka iodium). Hasil penelitian menunjukkan bahwa interaksi antara jenis minyak goreng dan frekuensi penggorengan berpengaruh nyata (p<0,05) terhadap nilai viskositas. Namun, interaksi tersebut berpengaruh tidak nyata (p>0,05) terhadap kadar asam lemak bebas, angka iodium, dan bilangan peroksida. Secara umum, peningkatan frekuensi penggorengan berulang menyebabkan penurunan stabilitas dan kualitas minyak goreng yang signifikan baik secara fisik maupun kimia, di mana akumulasi kerusakan tertinggi ditemukan pada kombinasi minyak curah dengan tiga kali penggorengan (A2B3).

Co-Authors Agus Wijaya Citra Pratiwi Prayitno Dasril Basir Djagal Wiseso Marseno Dwi Indah Permata Sari Eka Lidiasari Eni Harmayani Erlita Indah Astari Fanny Astari Filli Pratama Herlianah Hermanto Hermanto Leonardo Yohanes H. Manurung Merynda Indriyani Syafutri Rochmadi Rochmadi Silvia Permata Bunda Syaiful, Friska Tri Nurmaseli Tri Wardani Widowati

Title

Found 6 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 6 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 6 Documents
Search