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All Journal HAYATI Journal of Biosciences Jurnal Teknik Mesin agriTECH Jurnal Sains dan Teknologi Pangan Jurnal Penelitian Pertanian Terapan Wikrama Parahita : Jurnal Pengabdian Masyarakat Dinamisia: Jurnal Pengabdian Kepada Masyarakat Agroindustrial Technology Journal Aquasains : Jurnal Ilmu Perikanan dan Sumberdaya Perairan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) JURNAL ILMIAH PETERNAKAN TERPADU JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) JPKMI (Jurnal Pengabdian Kepada Masyarakat Indonesia) Jurnal Pengabdian Kepada Masyarakat (JPKM) Tabikpun Jurnal Inovasi Pembangunan Journal of Agricultural and Biosystem Engineering Research Journal of Innovation Research and Knowledge Jurnal Agroindustri Berkelanjutan
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. 
Study on Chemical Components and Antioxidant Activity of Cream Products Made of Telang Flower (Clitoria ternatea L.) and Honey Arifannisa, Sahira Josy; Sartika, Dewi; Astuti, Sussi; Utomo, Tanto Pratondo; Suharyono, Suharyono
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 3 (2025): June 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i3.755-763

Abstract

Facial skin is most often exposed to UV rays and various disorders that need special creams with active ingredients containing antioxidant properties. This study aims to determine the chemical compounds of butterfly pea or telang flower (Clitoria ternatea L.) and determine the antioxidant activity of its cream products. Six treatments consisted of ratio flower extract to honey were performed. The chemical components of telang flower were determined by GCMS method and antioxidant activity test using DPPH method. Results showed that major compound with retention at 23.989; 27.039; and 27.641 min were hexadecanoic acid, oleic acid, and octadecanoic acid with area percentage of 32.70%; 28.92%; and 15.42%, respectively. In addition, there were 5 minor compounds including palmitoyl chloride with retention 28.710 min and area of 7.07%, glycidyl palmitate (retention 18.767 min, area of 5.76%), Heptacosanol (retention 22.818 min, area of 3.01%), Nitroisobutylglycerol (retention 18.059 min, area of 4.50%), and Hydroxymethylfurfural (retention 14.324 min, area of 2.61%). Based on the antioxidant activity test, the highest antioxidant activity results were found in cream formulation 1 (F1) with an IC50 of 3.906 μg/mL, followed by cream formulation 2 (F2) which has antioxidant activity after of 6.532 μg/mL. Keywords: Antioxidant activity, Telang flower, DPPH, GCMS, Honey.
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 Drying and Size Reduction Techniques on the Characteristic of Instant Seasoning for Shredded Fish Julita, Sela; Sartika, Dewi; Akhyar, Gusri; Hidayati, Sri; Subeki, Subeki
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2120-2130

Abstract

Instant seasoning for spiced shredded fish is practical and serves to expedite the process of producing shredded fish products. Instant seasoning has a potential to be developed and needs to be studied because it has not been found in the nearest supermarket. The objective of this study is to analyze and evaluate the quality of instant seasonings produced using various drying and size reduction techniques. The research was performed according to Completely Randomized Block Design, comprising two factors (i.e. drying techniques and size reduction techniques) and three replicates. Data was analyzed using the LSD (Least Significant Difference) and de Garmo tests to determine the most effective treatment. Seasoning quality was based on sensory attributes, chemical parameters, and microbiological parameters. The findings indicated that the application of drying and size reduction techniques had a discernible impact on the quality of instant seasoning for spiced shredded fish. The P3A1 (drying using food dehydrator and size reduction using chopper) treatment was determined to be optimal with 5.27% moisture content of, 8.57% fiber content, 42.88% free radical inhibition activity, 2.42 log CFU/ml total microbes, and 4.16 of score for overall acceptance.
Co-Authors Aan Kurniadi Al Khasanah Anisa Yustiana Anitsa Asrining Puri Arfani, Gusman Arifannisa, Sahira Josy 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 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 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