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DEWI SARTIKA
(SCOPUS ID: 6123776) Universitas Lampung
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities 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 Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other

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PENGARUH PENAMBAHAN TEPUNG TEMPE TERHADAP SIFAT FISIKOKIMIA DAN SENSORI PADA KERUPUK IKAN LELE (Clarias gariepinus) Yunda Apriska Ayu; Novita Herdiana; Dewi Sartika; Sri Hidayati; Suci Hardina Rarmawati
Jurnal Agroindustri Berkelanjutan Vol 1, No 2 (2022): JURNAL AGROINDUSTRI BERKELANJUTAN
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v1i2.6384

Abstract

Kerupuk merupakan makanan yang digemari namum masih rendah nutrisi. Tujuan penelitian adalah mengetahui pengaruh penambahan tepung tempe terhadap sifat fisikokimia dan sensori pada kerupuk ikan lele (Clarias gariepinus) serta mendapatkan konsentrasi tepung tempe terbaik terhadap sifat fisikokimia dan sensori pada kerupuk ikan lele (Clarias gariepinus) yang sesuai mutu SNI 01-2713-2009. Penelitian disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) non faktorial dengan 7 taraf perlakuan dan 4 kali ulangan. Formulasi penambahan tepung tempe sebesar 0% (P0), 5% (P1), 10% (P2), 15% (P3), 20% (P4), 25% (P5) dan 30% (P6) (b/b). Data diuji kesamaan ragamnya dengan uji Bartlett dan kemenambahan data diuji dengan Uji Tuckey. Analisis Sidik Ragam digunakan untuk mengetahui pengaruh perlakuan, selanjutnya perbeedaan antar perlakuan dianalisis menggunakan Uji Beda Nyata Terkecil (BNT) pada taraf 5%. Hasil penelitian menunjukkan bahwa kerupuk ikan lele terbaik adalah perlakuan P2 (penambahan tepung tempe 10%) yang menghasilkan volume pengembangan sebesar 346,02%, kadar air sebesar 7,88%, kadar protein sebesar 9,78%, kadar abu sebesar 3,72% dan aktivitas antioksidan 178,80%. Uji sensori pada produk menghasilkan tekstur dengan skor 3,60 (renyah), rasa dengan skor 3,41 (rasa agak khas tepung tempe), warna dengan skor 3,70 (kuning) dan aroma dengan skor 3,21 (aroma agak khas tepung tempe).
STRATEGI PENGEMBANGAN PENGOLAHAN AYAM POTONG DI PT. MALINDO FEEDMILL Tulus Widodo; Dr. Ir. Tanto Pratondo Utomo, M.Si.; Erdi Suroso; Sri Hidayati; Dewi Sartika; Silaturahmi Widaputri
Jurnal Agroindustri Berkelanjutan Vol 3, No 1 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i1.8963

Abstract

Local food-based agro-industry requires raw materials in the form of agricultural products that are suitable for processing into food products. The need for meat production as a source of animal protein for the community is increasing. This can be seen from the demand for chicken meat which is increasing every day. The high demand for chicken makes several meat business actors carry out slaughtering both in slaughterhouses and slaughterhouses. PT Malindo Feedmill is a company engaged in the animal feed industry, chick farming and broiler farming as well as processed food. Several aspects are needed to develop agro-industry at PT Malindo Feedmill so that the company can innovate for the future and can generate large revenues. In this case, it is necessary to analyze what businesses and strategies are applied for the development of agro-industry at PT Malindo Feedmill. Data analysis using the survey method and continued with SWOT analysis. The results of the SWOT analysis show that the establishment of a Chicken Slaughterhouse for the company is feasible for the company to establish, this is because the score of strengths and threats is 1.35 and opportunities and threats have a score of 2.19 which means that the chicken slaughterhouse development strategy is in quadrant 1 where the company has strengths and opportunities in running a business. 
Pemisahan Glukomanan Umbi Porang Berdasarkan Massa Partikel Menggunakan Metode Tiupan Blower pada Produk Hammer–Disk Mill Ibrahim, Gusri Akhyar; Subeki, Subeki; Valiandra, Tito; Sartika, Dewi; Dityamri, Arzaq Guruh; Arinal, Arinal
JURNAL TEKNIK MESIN Vol 14, No 2 (2025): Oktober
Publisher : Universitas Bandar Lampung

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

Abstract

Abstrak: Umbi porang (Amorphophallus spp.) mengandung polisakarida glukomanan yang bernilai ekonomi namun sering tercampur dengan kalsium oksalat sehingga menurunkan mutu tepung. Penelitian ini mengevaluasi pemisahan glukomanan berdasarkan massa partikel menggunakan kombinasi proses penggilingan Hammer–Disk Mill, pengayakan (mesh 40, 60, 80), dan tiupan blower pada kecepatan 7 m/s ke dalam terowongan udara. Sampel tepung (total 365 g per percobaan) diumpankan melalui konveyor dan ditiup; jarak jatuh partikel dicatat setiap 20 cm hingga 100 cm. Kadar glukomanan diindikasikan oleh kemampuan menyerap air: tiap sampel dicampur dengan 40 ml air, diaduk 1 menit, dan diamkan 60 s; selisih volume air dinyatakan sebagai daya serap (mL). Hasil menunjukkan fraksi lolos ayakan 60 mesh memiliki konsentrasi glukomanan tertinggi, dengan jarak jatuh dominan pada 20–40 cm. Nilai daya serap rata-rata untuk mesh 60 pada jarak ini adalah ≈26 mL, sedangkan mesh 40 dan 80 menunjukkan pola berbeda (mesh 80: daya serap lebih tinggi menandakan kontaminasi pati/kalsium oksalat lebih besar). Kesimpulannya, kombinasi penggilingan Hammer–Disk Mill, pengayakan, dan tiupan blower (7 m/s) efektif memisahkan fraksi glukomanan, dengan potensi aplikasi pada skala industri untuk meningkatkan mutu tepung porang. Kata kunci—glukomanan, porang, blower, hammer-disk mill, pengayakan, daya serap air.
Effect of Stirring Technique Variations and Roasting Time on the Chemical, Microbiological, and Sensory Characteristics of Shredded Spiced Fish Puan Mutia Ayunisa; Dewi Sartika; Gusri Akhyar; Sri Hidayati; Sussi Astuti
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 1 (2026): February 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i1.277-289

Abstract

Lampung Province is known as one of the producers of freshwater fish in Indonesia, with Ranau tilapia as its superior commodity. This fish is known for its thick, dense flesh and free from muddy odor, making it very suitable for use as a raw material for processed value-added products such as shredded spiced fish. However, traditional production methods still have limitations in terms of efficiency and risk of contamination. This study aims to determine the interaction and optimal results between mechanical and conventional stirring methods combined with five variations of roasting time (60, 75, 90, 105, and 120 min). Fresh Ranau tilapia was mixed with selected spices and processed based on these variations. The results showed that the interaction between stirring technique and roasting time significantly influenced the chemical, microbiological, and sensory characteristics of the final product. Optimal treatment, stirring using a machine for 105 min (M2S4), produces shredded spiced fish that meets the Indonesian National Standard (SNI), with a moisture content of 9.80%, ash content of 4.06%, protein content of 38.57%, and microbiological safety of 1.53 log CFU/g. Sensory evaluation also shows a high level of consumer acceptance. This technological innovation increases production efficiency, ensures consistent product quality, and becomes a reference model for MSMEs in developing a competitive and sustainable local food industry.
Co-Authors Aan Kurniadi Al Khasanah Anisa Yustiana Anitsa Asrining Puri Arfani, Gusman Arinal, Arinal Asha Aunaya La Assqiya Azhari Rangga Citra Ratri Puspita Dharma Agista pratama Dimas Ferdian Arisandi Dityamri, Arzaq Guruh Diyah Ayu Safitri Dr. Ir. Tanto Pratondo Utomo, M.Si. Dyah Koesoemawardani Dyah Putri Larassati Erdi Suroso Evi Dwi Setiyowati Exeldo Riyanto Fadli Alamsyah Fitriani, Hardianti Gusri Akhyar Gusri Akhyar Ibrahim Hardianti Fitriani Harun Al Rasyid Irwan Sukri Banuwa Julita, Sela Lia Marliena Maria Erna Maria Erna Kustyawati Maria Erna Kustyawati MIRNAWATI SUDARWANTO Muhammad Nur Mumpuni Uji Kawedar Anjung Murhadi Murhadi Murhadi Murhadi Nadia Ayu Wulandari Neti Yuliana Neti Yuliana Neti Yuliana NETI YULIANA Nirma Diana Novita Herdiana Novita Herdiana Novita Mulyani Nurbaiti Nurbaiti Pramita Sari Anungputri Puan Mutia Ayunisa Puan Mutia Ayunisa Puan Mutia Ayunisa Puspita Yuliandari Reyzka Aulia Wihardini Rusita Rusita rusita rusita Sahira Josy Arifannisa Samsu Udayana Nudin Samsu Udayana Nurdin Sela Julita Septianita Eva Rozani Shela Yawli Febrianda Silaturahmi Widaputri Siti Nurdjanah Siti Nurdjanah Sri Budiarti Poerwanto Sri Hidayati Sri Hidayati Sri Hidayati Sri Hidayati Sri Hidayati Subeki Subeki Subeki, Subeki Suci Hardina Rarmawati Suci Nata Kusuma Suharyono A. S. suharyono AS Suharyono Suharyono Suharyono Suharyono Susilawati Susilawati - Susilawati Susilawati Susilawati Susilawati Susilawati Susilawati Susilawati Susilawati Susilawati User Susilawati, Susilawati Sussi Astuti Sussi Astuti Sutikno Sutikno Sutoyo Sutoyo Syarifah R M Tanto Pratondo Utomo Teguh Setiawan Tulus Widodo Udin Hasanudin Valiandra, Tito Vina Asfia Chori Widia Rini Hartari Wisnu Satyajaya Yunda Apriska Ayu Zulferiyenni, Zulferiyenni