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All Journal Jurnal Teknologi Dan Industri Pangan Agrointek Jurnal Sinergitas PkM & CSR Jurnal Teknologi Hasil Pertanian PRIMA: Journal of Community Empowering and Services Fruitset Sains : Jurnal Pertanian Agroteknologi Prosiding Konferensi Nasional PKM-CSR

Dwi Ishartani

Program Studi Ilmu Teknologi Pangan, Fakultas Pertanian, Universitas Sebelas Maret Surakarta

Author-ID : 289044

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Control & Systems Engineering Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Nursing Public Health Social Sciences

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MEAT ANALOG DARI PROTEIN CURD KACANG MERAH (Phaseolus vulgaris L) DENGAN TEPUNG BIJI KECIPIR (Psophocarpus tetragonolobus) SEBAGAI BAHAN PENGISI : SIFAT FISIKOKIMIA Nurhartadi, Edhi; Anam, Choirul; Ishartani, Dwi; Parnanto, Nur Heriyadi; Laily, Rysda Aina; Suminar, Nor
Jurnal Teknologi Hasil Pertanian Vol 7, No 1 (2014)
Publisher : Universitas Sebelas Maret (UNS)

KARAKTERISTIK FISIKOKIMIA DAN SENSORI VELVA TOMAT (Lycopersicum esculentum Mill) DENGAN PEMANIS MADU Sapriyanti, Raisa; Nurhartadi, Edhi; Ishartani, Dwi
Jurnal Teknologi Hasil Pertanian Vol 7, No 1 (2014)
Publisher : Universitas Sebelas Maret (UNS)

PENGGUNAAN PEMANIS RENDAH KALORI STEVIA PADA VELVA TOMAT (Lycopersicum esculentum mill) Astuti, Zenita Mulya; Ishartani, Dwi; Muhammad, Dimas Rahadian Aji
Jurnal Teknologi Hasil Pertanian Vol 14, No 1 (2021): Februari
Publisher : Universitas Sebelas Maret (UNS)

The purpose of this research was to determine the effect of velva tomato formula with different proportions of sugar and stevia on the physical, chemical, and sensory of tomato velva. The best tomato velva with sweetener stevia was then determined based on the physical, chemical and sensory characteristics. This research used a completely randomized design (RAL) of one factor which was the propotions of sweetener stevia (K: 50 g sucrose; F1: 39.5 g sucrose and 0.75 g stevia; F2: 29 g sucrose and 1.5g stevia; F3: 19.5 g sucrose and 2.25 g stevia; and F4: 8 g sucrose and 3 g stevia). The result show tat propotions of stevia significantly affects physical characteristics (total dissolved solids, melting power, and overrun), chemical (total calories), and sensory (taste, texture, and overall). While the formula modification has no significant effect on vitamin C and lycopene content. The more proportion of stevia and the less proportion of sucrose reduced total calories, melting power, and total dissolved solids and at the same time increased overrun. The most preferred formula was F1 (39,5g sugar and 0,75g stevia sweetener) which has an overrun of 28.09%, total dissolved solids of 8.43 oBrix, melting power of 13.09 minutes and total calories of 328.65 cal/g.

KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK VEGETABLE LEATHER CABAI HIJAU (Capsicum annuum var. annuum) DENGAN PENAMBAHAN BERBAGAI KONSENTRASI PEKTIN Permatasari, Putri Devi; Parnanto, Nur Her Riyadi; Ishartani, Dwi
Jurnal Teknologi Hasil Pertanian Vol 10, No 1 (2017)
Publisher : Universitas Sebelas Maret (UNS)

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.

Diversifikasi Produk Brownies Tempe di Industri Rumah Tangga “BROWNIESTA” Melalui Introduksi Teknologi Tepat Guna Siswanti, Siswanti; Ariviani, Setyaningrum; Ishartani, Dwi; Atmaka, Windi; Khasanah, Lia Umi
PRIMA: Journal of Community Empowering and Services Vol 6, No 2 (2022): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v6i2.71542

A small medium enterprise (SME) of BROWNIESTA produces tempeh brownies products and is located in Pengkok Village, Kedawung District, Sragen Regency. The community service activities in 2020 conducted by the service team of Universitas Sebelas Maret (UNS) were proven to increase the production capacity and quality of tempeh brownies. The COVID-19 pandemic impacted the cessation of BROWNIESTA SMEs’ production activities. Along with the improvement in post-pandemic conditions, product demand is increasing. However, the increase in product demand could not be fully handled by BROWNIESTA SMEs. BROWNIESTA SMEs experienced difficulties, such as inadequate production equipment and lacking marketing techniques. BROWNIESTA SMEs must also be maintained through product innovation, such as steamed tempeh brownies production. Hence, this service activity aims to increase production efficiency and capacity, elevate tempeh brownies diversification, and improve product marketing techniques at BROWNIESTA SMEs. The service activities involved the appropriate technology introduction through the following activities: 1) a stand mixer and steamer introduction; and 2) the training of entrepreneurship, information technology (IT)-based marketing, and direct selling strategies. A stand mixer introduction succeeded in increasing brownies’ production efficiency by preventing the repetition of dough production in each batch. Brownies’ production capacity also increased up to 20-25% products/day. The steamer introduction successfully produced steamed tempeh brownies, thus tempeh brownies diversification was accomplished. Several training activities were proven to increase BROWNIESTA SMEs’ knowledge, especially regarding online marketing, by launching their first Instagram account to improve business activities.

Co-Authors . Elfi Affandi, Dian R. Amanto, Bambang S. Asiyatu Nurulaini Asri Nursiwi Asri Nursiwi Asri Nursiwi Astuti, Zenita Mulya Bambang Sigit Amanto Betty Wulandari, Betty Choirul Anam AM Diponegoro Dahrul Syah Dian Rachmawanti Affandi, Dian Rachmawanti Dian Rachmawanti, Dian Dimas Rahadian Aji Muhammad Edhi Nurhartadi Fitri Mey Irmawati, Fitri Mey Frederica Ariesta Rahayu, Frederica Ariesta Godras Jati Manuhara Gusti Fauza, Gusti Isthika Tri Hastuti, Isthika Tri Kawiji Kawiji Kurniawan, Leonardo Kevin Laily, Rysda Aina Lia Umi Khasanah Mandasia Pangastuti Mayasari, Anastasia Muhammad Luthfi Nuning Setyowati Nur Ayu Istiqomah Nur Her Riyadi Parnanto Nur Heriyadi Parnanto Nuri Andarwulan Permatasari, Putri Devi Purnamasari, Dessy Cahya R. Baskara Katri Anandito Rahayu, Puji P. Rini Wulandari Rohula Utami Sapriyanti, Raisa Sari, Ardhea Mustika Setyaningrum Ariviani Siswanti Siswanti Siswanti Suci Rahmawati Suminar, Nor Windi Atmaka Windi Atmaka, Windi Wiwit Rahayu Zaman, M. Zukhrufuz

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