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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknosains Pangan Agrointek Caraka Tani: Journal of Sustainable Agriculture Jurnal Sinergitas PkM & CSR Jurnal Teknologi Hasil Pertanian SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) AgriHealth: Journal of Agri-food, Nutrition and Public Health Prosiding Konferensi Nasional PKM-CSR
Dwi Ishartani
Program Studi Ilmu Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret Surakarta
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Nursing Public Health Social Sciences Other

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PENGARUH MADU TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN MIKROBIOLOGI VELVA JAMBU BIJI MERAH (Psidium guajava L.) PROBIOTIK (Lactobacillus acidophilus IFO 13951) Mandasia Pangastuti; Dwi Ishartani; Rohula Utami; M. Zukhrufuz Zaman
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6166

Abstract

This study was processed pink guava becomes probiotic’s velva as a functional food which safe to be consumed by lactose intolerance. The use of honey as a substitute for sucrose is expected to minimize calorie content, increase functional value, and maintain the viability of LAB in velva. The aim of this study was to determine the effect of honey on velva’s characteristics (total soluble solids, overruns, melting rate, and total calories), to determine the effect of honey on velva’s characteristics (pH, titratable acidity, and total LAB) during storage, and to determine the effect of honey on velva’s vitamin C levels and antioxidant activity after 6 weeks storage. There were 4 treatments which consist of F0 25% sucrose (control), F1 15% honey, F2 20% honey, and F3 25% honey. This study used Randomized Block Design. Data was analyzed using One Way ANOVA. The results showed that variations in honey concentrations significantly affect the characteristics of the velva (total soluble solids, overruns, melting rate, and total calories), affecting the pH value and total LAB during storage, and affecting vitamin C levels and antioxidant activity after storage. The higher the concentration of honey, the higher the value of total soluble solids, melting rate, total calories, vitamin C levels, antioxidant activities, and was effective at preserving the viability of LAB, while the value of overrun, and pH is lower.
PERBAIKAN KEMASAN UNTUK MENINGKATKAN NILAI JUAL SOSIS SOLO DI UKM SOSIS GAJAHAN [PACKAGING IMPROVEMENT TO INCREASE SELLING VALUE OF SOSIS SOLO IN SMALL AND MEDIUM ENTERPRISE (SME) SOSIS GAJAHAN] Asri Nursiwi; Dwi Ishartani; Siswanti Siswanti; Ardhea Mustika Sari
Jurnal Sinergitas PKM & CSR Vol 4, No 1 (2019): October
Publisher : Universitas Pelita Harapan

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

Abstract

Sosis solo is a traditional food from Solo which is made from an omelette with meat filling. Sosis solo usually served as snacks in various events. In Solo there are many Small and medium enterprise (SME) producing sosis solo, one of them is SME Sosis Gajahan.  The SME has been developing and know the opportunity that sosis solo as a typical food from Solo, has the potential to be developed as typical Solo gift. However, there are problems faced by these SME, namely 1) the packaging is not attractive and has not been labeled in accordance with the requirements of the food industry and 2) the shelf life of sosis solo is short, less than 24 hours. The aims of the community service activity were to improve the packaging of the sosis solo so that increasing the seelling value. To overcome these problems, had been did 1) improvement of packaging and labeling, and 2) introduction of vacuum packaging to package the sosis solo so that the shelf life is longer. The results obtained from the activity are the better new packaging designs for sosis solo and more attractive so that it increasing the selling value of sosis solo. Sosis solo packaged with a vacuum method followed by cold storage has longer shelf life. It has an impact on wider marketing reach.
Pengaruh Substitusi Terigu dengan Tepung Komposit Tapioka dan Glukomanan-Karaginan Terhadap Kadar Serat Kasar dan Sifat Sensori Mie Basah Godras Jati Manuhara; Setyaningrum Ariviani; Dwi Ishartani
Caraka Tani: Journal of Sustainable Agriculture Vol 22, No 2 (2007): October
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2663.342 KB) | DOI: 10.20961/carakatani.v22i2.20564

Abstract

Composite fluor was made from combination of tapiocca and glucomannan-carrageenan in four different composition. The composite fluor for wheat in producing wet noodle. Amylose content of tapiocca provide strong structure of wet noodle, while combination of carrageenan-glucomannan objected to substitute gluten function in building elastic bonding needed in the wet noodle. Increasing of the composite fluor level increased raaw fiber content of wet noodle. Based on sensory analysis, substitution of wheat by the composite fluor decreased intensity of brightness, hardness, unique taste and aroma of wet noodle, but in the other side, retained its elasticity at two level of substitution (18% tapiocca mixed with 2% carrageenan-glucomannan and 19% tapiocca mixed 1% carrageenan-glucomannan).
OLAHAN PANGSIT JAMBU BIJI MERAH UNTUK MENDUKUNG PENGEMBANGAN DESA WISATA BUAH JAMBU MERAH DI KECAMATAN NGARGOYOSO, KABUPATEN KARANGANYAR Dwi Ishartani
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 5, No 1 (2016)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v5i1.16290

Abstract

KecamatanNgargoyoso is one of the favourite tourism destination in KabupatenKaranganyar. There are many established tourism destination that have been popular among domestic and international tourists, such as Cetho Temple, Sukuh Temple, and Jumog Waterfall. A right development strategy is needed to strengthen KecamatanNgargoyoso as a tourism destination that is positively correlated to the area development policy of Local Government of KabupatenKaranganyar. At this time, tourist villages is intensively developed into cluster management and one of those village is DesaWisataJambuMerah (Guava Tourist Village). Food products based on guava as raw material should be developed to strengthen the image of this Guava Tourist Village. A series of training and mentoring about guava processing in order to produce marketable ‘pangsit’ product was conduct througt this program. The IbM Program gave positive effects to the group of farmers‘CandiMakmur’ that involved in this program as partner. The partner got production capacity increase, product quality increase, product packaging and labelling innovation, and also practiced Good Manufacturing Process throughout the guava processing.Keywords :tourist village, guava food product, pangsit, Ngargoyoso
PENINGKATAN KINERJA UMKM JANGGELAN DI KABUPATEN PACITAN MELALUI INTRODUKSI TEKNOLOGI PRODUKSI DAN MANAJEMEN KEUANGAN Wiwit Rahayu; Dwi Ishartani; Nuning Setyowati
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 4, No 2 (2016)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v4i2.4564

Abstract

”Janggelan” (Mesona palustris BI) that known by the name of Black Cincau is one of the plant species in Indonesia are grown widely in Pacitan, especially in Bandar sub district. “Janggelan” in Bandar subdistrict has good prospects to be developed because a lot of production and marketing is widespread. This opportunity was captured by residents in the “Jeruk Village”, Mr. Suyanto who processing wet “janggelan” into dry “janggelan” with the business name "Suyatno Janggelan" and Mr. Haris Kuswanto who processing “dry janggelan” become Cincau with the business name "Cincau Lestari". Problems encountered in the development of “Janggelan Business” are limited means of production, the production process is not suitable to the standards of food processing and financial management is not well ordered. Activities were undertaken aim to improve the performance of both SMEs partners. Activities include training of the Good Manufacturing Process (GMP), practical bookkeeping training and the introduction of production technology in the form of janggelan chopper machine, stainless steel drum for cooking “janggelan”, and the generator as a power source for a mechanical stirrer. From this activity, SMEs partners can increase the production and quality of products that suitable to the standards of Good Manufacturing Process, and have the financial records. At the end, this activity can increase revenues of SMEs partner.Keywords: “janggelan”, the performance of SMEs, production technology, financial management
IbM PENINGKATAN POTENSI EKOWISATA DI DESA JATIREJO KECAMATAN NGARGOYOSO KABUPATEN KARANGANYAR MELALUI PENGEMBANGAN OLAHAN JAMBU BIJI MERAH SEBAGAI OLEH-OLEH KHAS DESA WISATA JAMBU BIJI MERAH Rohula Utami; Dwi Ishartani; Lia Umi Khasanah
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 6, No 1 (2017)
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v6i1.20892

Abstract

Ecotourism is currently growing rapidly. This type of tourism is environmentally friendly tourism that promotes the aspects of nature conservation, socio-cultural empowerment, and local community economy, as well as aspects of learning and education. Several local governments seized this opportunity, among them is Karanganyar. Jatirejo Village in Ngargoyoso Subdistrict is one of the villages in Karanganyar which developed as ecotourism destination by exploiting its local potency, that is red guava cultivation. To strengthen the image of Jatirejo Village as the Red Guava Tour Village, it needs several development strategies, among them creating a unique souvenir by utilizing local potency. In this activity is conducted red guava processed development as souvenir typical of Red Guava Tour Village. Partners coupled in this activity is SME (Small Medium Enterprise) Putra Jambu currently processing red guava fruit into ice cream and Kelompok Makmur Candi Tani who currently cultivate the red guava and process the red guava leaves into chips. Both SMEs have constraints in the form of limited production technology, resulting in inconsistent product quality, short shelf life, low production capacity and narrow marketing reach, and limited marketing. The first activities of IbM were accompanied the SMEs to prepare the Standard Operation Procedure (SOP). Introduction of packaging and improvement of labeling on red guava leaf chips also have revealed by this program. Several production equipments also introduced to the SMEs such as ice cream maker machine, automatic sealer, and ice cream distribution equipment (freezer). This program also conducted training and marketing assistance. With this activity, there is an improvement of product quality, performance efficiency improvement, and market expansion of SME Putra Jambu and Farmers Grup Candi Makmur.Keywords: ecotourism, red guava, Karanganyar, Ngargoyoso, Souvenirs
Peningkatan Kapasitas dan Mutu Produk Brownies Tempe di Industri Rumah Tangga (IRT) “Browniesta” melalui Introduksi Teknologi Tepat Guna Dwi Ishartani; Windi Atmaka; Lia Umi Khasanah; Setyaningrum Ariviani; Siswanti Siswanti
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 2, No 1 (2021): April
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v2i1.45964

Abstract

Tempeh had been recognized worldwide as a superfood. In Pengkok Village, Kedawung Sub-district, Sragen Regency, there were several traditional tempeh producers which supply fresh tempeh around Kedawung Sub-district. Tempeh produced in this area was also used as raw material for brownies production. "BROWNIESTA" is a Small Medium Enterprise (SME) which produces brownies made from tempeh. The demand of tempeh brownies was high, but it was difficult for SME "BROWNIESTA" to fulfill the demand due to the lack number of ovens. In addition, packaging, labels and the quality of the products had been unstable due to limited understanding of Good Manufacturing Practices (GMP) concept in food production. This community service introduced appropriate technology for SME "BROWNIESTA" in the form of: 1) introduction of gas-fired ovens, 2) introduction of packaging and labels and 3) GMP training according to BPOM guidelines. Partners actively participated in providing materials for the introduced oven trials, providing materials and tools for evaluation of product sensory quality improvement and facilitating the implementation of GMP training. Based on the evaluation results, the sensory quality of brownies produced using the introduced oven had increased as indicated by its softer texture and smoother crust that is not caramelized. The product was also packaged properly with product information on the label attached to the packaging. Oven introduction also increased the production capacity up to 150%. SME “BROWNIESTA” implemented better food production practices after completing GMP training. Therefore, it could be concluded that the introduction of appropriate technology in SME "BROWNIESTA" increase the capacity and quality of the tempeh brownies products.
KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK VEGETABLE LEATHER CABAI HIJAU (Capsicum annuum var. annuum) DENGAN PENAMBAHAN BERBAGAI KONSENTRASI PEKTIN Putri Devi Permatasari; Nur Her Riyadi Parnanto; Dwi Ishartani
Jurnal Teknologi Hasil Pertanian Vol 10, No 1 (2017)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (579.374 KB) | DOI: 10.20961/jthp.v10i1.17488

Abstract

Vegetable leather is a thin sheet-shaped product made of vegetables (puree) are processed by drying method. Green chilli contains high vitamin C, low calories value 23 cal/100 gr and contain fibers which is quite high as 1.3 g/100 g. In this study, pectin hydrocolloid was added to improve less plastic texture in vegetable leather. The purpose of this research is to identify the influence of the variation concentration of pectin against physical characteristics (tensile strength), chemical (water activity, moisture content, ash contain, vitamin C, fiber and calories value) and organoleptic (colour, flavour, taste, texture, and overall) vegetable leather green chilies as well as knowing the best concentration of pectin that based on physical, chemical and organoleptic characteristics of vegetable leather green chilies. Experimental design used in this research was Completely Randomized Design (CRD) based upon one factor which was the effects of pectin concentration addition. Research data were analyzed by one way ANOVA method and continued using DMRT analysis on the significance level α = 0.05,  if there were significant differences between the means. The result showed that variations in the concentration of pectin have significant effect on water activity, moisture content, ash contain, and fiber. However, the variations of pectin concentration does not affect the value of tensile strength, vitamin C and calories value. Based on the analysis of physical, chemical, and organoleptic shows the vegetable leather green chili with the addition of 0.3% pectin is the best formula. Vegetable leather green chilies with 0.3% pectin concentration has tensile strength 4.6866 N, water activity 0.55, moisture content (wb) 14.959%, ash contain (db) 19.209%, food fiber (db) 15.795%, calories value 3.015,551 cal/g.  
KAJIAN SIFAT SENSORIS, FISIK DAN KIMIA POUND CAKE SUBSTITUSI TEPUNG LABU KUNING (Cucurbita moschata) TERMODIFIKASI ASAM ASETAT Anastasia Mayasari; Dwi Ishartani; Siswanti Siswanti
Jurnal Teknologi Hasil Pertanian Vol 10, No 1 (2017)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (578.201 KB) | DOI: 10.20961/jthp.v10i1.19158

Abstract

This research aimed to find out sensory, physical and chemical characteristics of pound cake substituted by acetic acid modified pumpkin flour. In this research, sensory characteristics of pumpkin studied included color, taste, texture and overall parameters. Physical characteristics included water level, β-carotene level, and coarse fiber level.  The result of research showed that pound cake substituted by acetic acid modified pumpkin flour affected the sensory (color, taste, texture and overall) characteristics. Pound cake with acetic acid modified pumpkin flour substitution of 20% was preferred to the one with other substitution. The use of acetic acid modified pumpkin flour improved yellow color intensity, hardness (Fmax) but lowered expandability of pound cake, increased water level, β-carotene level and coarse fiber level of pound cake.
KINETIKA DEGRADASI L-ASAM ASKORBAT PADA PROSES PASTEURISASI PUREE JAMBU BIJI (Psidium guajava) VARIETAS GETAS MERAH Bambang Sigit Amanto; Dwi Ishartani; Asiyatu Nurulaini
Jurnal Teknologi Hasil Pertanian Vol 9, No 1 (2016)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (373.174 KB) | DOI: 10.20961/jthp.v9i2.12856

Abstract

Tujuan dari penelitian ini adalah untuk menentukan kinetika degradasiL-asam askorbat pada proses pasteurisasi puree jambu biji. Penelitian dilakukan dengan variasi suhu (65, 75 dan 85oC) dan waktu (0, 5, 10, 15, 20, 25 dan 30 menit) pasteurisasi dengan dua kali pengulangan sampel dan dua kali pengulangan analisa L-asam askorbat. Analisa L-asam askorbat menggunakan metode titrasi iodometri. Data analisa L-asam askorbat diolah untuk menentukan kinetika degradasi yang terdiri dari nilai D, nilai z, nilai k dan nilai Ea. Hasil penelitian menunjukkan bahwa nilai D sebagai waktu yang dibutuhkan untuk mengurangi 90% konsentrasi L-asam askorbat pada suhu 65, 75 dan 85oC berturut-turut sebesar 317,218 menit, 166,884 menit dan 157,416 menit. Nilai z yang menunjukkan kenaikan suhu yang menyebabkan pengurangan 90% nilai D sebesar 65,703oC. Nilai k yang menunjukkan konstanta kecepatan reaksi pada suhu 65, 75 dan 85oC berturut-turut sebesar 0,00726 menit-1, 0,0138 menit-1 dan 0,01463 menit-1. Nilai Ea yang menunjukkan energi minimum yang dibutuhkan untuk memulai reaksi sebesar35,517 kJ/gmol atau 8,489 kcal/gmol.Kata kunci: Puree jambu biji, kinetika degradasi, pasteurisasi, L-asam askorbat
Co-Authors . Elfi Affandi, Dian R. Amanto, Bambang S. Anastasia Mayasari Andri Prasetyo Asiyatu Nurulaini Asri Nursiwi Asri Nursiwi Asri Nursiwi Bambang Sigit Amanto Betty Wulandari, Betty Dahrul Syah Dessy Cahya Purnamasari Dian Rachmawanti Affandi Dian Rachmawanti Affandi, Dian Rachmawanti Dian Rachmawanti, Dian Edhi Nurhartadi Fitri Mey Irmawati, Fitri Mey Frederica Ariesta Rahayu, Frederica Ariesta Godras Jati Manuhara Isthika Tri Hastuti, Isthika Tri Kawiji Kawiji Lia Umi Khasanah Mandasia Pangastuti Nuning Setyowati Nur Ayu Istiqomah Nur Her Riyadi Parnanto Nuri Andarwulan Putri Devi Permatasari R. Baskara Katri Anandito Rahayu, Puji P. Rini Wulandari Rohula Utami Sari, Ardhea Mustika Setyaningrum Ariviani Siswanti Siswanti Siswanti Siswanti Siswanti Siswanti Suci Rahmawati Windi Atmaka Wiwit Rahayu Zaman, M. Zukhrufuz