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APLIKASI PROSES FERMENTASI KULIT SINGKONG MENGGUNAKAN STARTER ASAL LIMBAH KUBIS DAN SAWI PADA PEMBUATAN PAKAN TERNAK BERPOTENSI PROBIOTIK - Wikanastri H; Agus Suyanto; Cahya S. Utama
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2012: SEMINAR NASIONAL HASIL PENELITIAN 2012
Publisher : Universitas Muhammadiyah Semarang

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Proses fermentasi dapat digunakan untuk mengolah limbah kulit singkong menjadi pakan ternak yangpotensial. Di lain sisi ekstrak fermentasi limbah kubis dan sawi mengandung mikroba antara lain :Lactobacillus sp, Saccharomyces sp, Aspergillus sp, dan Rhizopus sp. Jumlah total Lactobacillus spmencapai 108 dengan nilai pH ekstrak 3,77. Nilai pH ini terkait dengan terbentuknya asam laktat olehLactobacillus sp selama proses fermentasi berlangsung, yang berakibat menghambat pertumbuhanbakteri patogen. Sehingga, ekstrak fermentasi limbah kubis dan sawi layak digunakan sebagai starteryang bersifat probiotik dalam proses fermentasi. Tujuan penelitian ini adalah menghasilkan pakanternak berpotensi probiotik berbasis limbah kulit singkong dengan memanfaatkan ekstrak fermentasilimbah kubis dan sawi sebagai starter yang bersifat probiotik. Hasil penelitian menyimpulkan bahwanilai manfaat kulit singkong meningkat dengan fermentasi menggunakan starter asal limbah kubis dansawi dengan lama peram 2 hari.

UJI ORGANOLEPTIK TEPUNG DAN BROWNIES BERBAHAN DASAR TEPUNG MOCAF (Modified Cassava Flour) TERFORTIFIKASI KALSIUM DARI CANGKANG TELUR AYAM RAS Wulandari Meikawati; Agus Suyanto
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2014: PROSIDING SEMINAR NASIONAL HASIL - HASIL PENELITIAN & PENGABDIAN
Publisher : Universitas Muhammadiyah Semarang

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The dominance of wheat flour in the national food source map is very alarming. Imports ofwheat which amounts to millions of tons annually broad impact that caused the Indonesiannation has no longer self-sufficiency in food.MOCAF is a product of flour from cassava(Manihot esculenta Crantz) is processed by the principle of modifying the cells in thefermentation of cassava that has a whiter color than ordinary cassava flour and neutral flavor.Shell eggs is one of the calcium-containing waste is quite high, so it can be used as fortifikan ongroceries. This study aims to determine the level of preference and quality of the flour andflour-based brownies are fortified mocaf calcium from egg shells. MOCAF calcium fortifiedflour served in various concentrations of 0%, 5%, 10%, 15%, 20% and 25%. Organoleptic testwas conducted on 20 semi-trained panelists and analyzed deskkriptif. The results showed thatthe organoleptic value of wheat flour that includes color, tenderness and flavor of the highergrades mocaf organoleptic flour, flour brownies MOCAF A level higher than wheat flourbrownies. and the average level of preference mocaf flour brownies with substitutes variationeggshell shell flour 5% -25% above the average level of preference wheat flour brownies.MOCAF flour brownies with egg shell shell flour substitution of 5% has the highest joy. Areception level brownies that include color, texture, flavor, aroma, and consistency of thebrownies tepungMOCAF above the level of preference of wheat flour brownies. Hedonic qualityassessment of wheat flour is higher than the hedonic quality MOCAF flour. The average valueof the hedonic quality of wheat flour brownies with ingredients lower if compared with flourMOCAFKey word: Organoleptic, Brownies, MOCAF

EXPERIMEN PEMBUATAN CRAB NUGGET DENGAN BAHAN SECOND GRADE DARI INDUSTRI RAJUNGAN SERTA ANALISA ASPEK EKONOMINYA muhammad yusuf; agus Suyanto
Jurnal Pangan dan Gizi Vol 2, No 1 (2011): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.2.1.2011.%p

Development value added crab of second grade still very has potency to be developed and marketed. One of the development effort tried by utilization crab become crab nugget. This research aim to study how far its development prospect and how its marketing strategy so that product of experiment became the best product. In other hand, crab nugget as alternative and new nugget in the market can provide opportunity of entrepreneurship. Research method uses experiment with presentation of data descriptively tabulation traverse (cross-tabs). Result of market survey, consumer response to fickle product of crab nugget is: (a) Respondent interested to product counted 88,3 % (b) Respondent enthusiastic buy product 73,3 % (c) Respondent interested to product but do not intend to buy counted 15 %. Strategy performed within effort improve sale done by : (a) give better service (b) multiply promotion effectively and smart (c) vie with image feel more pre-eminent (d) give freshment at sale place visited by consumer.

KARAKTERISTIK DODOL UBI JALAR UNGU (Ipomoea batatas blackie) DENGAN VARIASI PENAMBAHAN TEPUNG RUMPUT LAUT Erilia Vitriasari; Agus Suyanto
Jurnal Pangan dan Gizi Vol 3, No 1 (2012): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.3.1.2012.%p

Dodol is a processed food made of a mixture of glutinous rice flour, palm sugar, and coconut milk which is boiled until be condensed so it can be sliced. Sweet potatoes contain anthocyanins ranging from 519 mg/100 g fresh weight. Seaweed contains carrageenan. It has a chewy texture, therefore it is very precise in the manufacture of Dodol. The purpose of this study is to determine of physical characteristics (yield, color stability, and resilience), chemicals (levels of carbohydrates, fiber, and calcium), and organoleptics (texture, flavor, color, and taste). The variations of seaweed flour is 0%, 10%, 20%, 30%, and 40%. The research design of this study is using a completely randomized design. Physical and chemical characteristics using Anova statistical were analyzed and further tested with LSD while organoleptic using Friedman and Wilcoxon further examined. The results showed that yield is 109.14%. Decreased color stability is 70.29 L. Increased elasticity is 1828.96 N / mm. Contests of carbohydrates, fiber and calsium 10.01 g/100, g/100 6.09 and 10.40 mg/100. Dodol purple sweet potato flavor down except textures. Thus, the results can be concluded that the addition of seaweed flour will significantly on physical characteristics, chemical, and organoleptic. Keywords : dodol, purple sweet potatoes, seaweed flour, physical, chemical and organoleptic.

Penambahan Ekstrak Kulit Buah Naga terhadap Derajat Warna, Kadar Antosianin, Aktivitas Antioksidan dan Sifat Sensoris Cendol Ainul Hasanah; Nurrahman Nurrahman; Agus Suyatno
Jurnal Pangan dan Gizi Vol 12, No 1 (2022): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.12.1.2022.25-31

Cendol is a food product whose basic ingredients are rice flour, tapioca flour and other additives such as water and food coloring. Dragon fruit waste, namely the skin contains antioxidant compounds and anthocyanins which can be used as natural dyes in cendol. In making cendol with the addition of dragon fruit peel extract, it can be an alternative food product that is good for health. The bioactive components in dragon fruit peel are expected to increase the functional properties of cendol dragon fruit peel extract. This study aims to determine the effect of adding dragon fruit peel extract to the degree of color, anthocyanin levels, antioxidant activity and sensory properties of cendol. The steps taken were starting from making dragon fruit peel extract, making cendol dragon fruit peel extract and then analyzing the degree of color, anthocyanin levels, antioxidant activity and sensory properties of cendol. The research method was experimental using a monofactor completely randomized design (CRD) with the addition of dragon fruit peel extract using four treatments (0, 5, 10 and 15%) and six replications resulting in 24 experimental units. The results showed that there was an effect on the degree of color, anthocyanin levels, antioxidant activity and sensory cendol with the addition of dragon fruit peel extract 15% with a score of 2.82. As for the degree of color is 78.23, anthocyanin is 259.07 mg/L and antioxidant activity is 39.70% RSA.

Total fenolik dan aktivitas antioksidan formula susu kecambah kedelai dan ekstrak beras hitam terenkapsulasi dengan variasi jenis penyalut Siti Aminah; Wikanastri Hersoelistyorini; Agus Suyanto; Nurrahman Nurrahman; Ali Rosidi; Wulandari Meikawati; Diode Yonata
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.13432

Soybean sprouts and black rice have bioactive components that are beneficial for health. Both of these ingredients can be developed as functional drink ingredients. Encapsulation is one method to maintain bioactive components. This study aims to determine the total phenol content and antioxidant activity of the formula of soy sprouted milk (SKK): encapsulated black rice extract (EBH) (F1: SKK 100 %: EBH 0 %; F2: SKK 75 %: EBH 25 %; F3: SKK 50 %: EBH 50 %; F4: SKK 25 %: EBH 75 %; F4: SKK 0 %: EBH 100 %), with various coating materials: maltodextrin (MDE), Arabic gum (GA) and a mixture of MDE:GA (MGA). The results showed that the highest total phenol was obtained at F5, of all coatings: MDE (85.06 mg GAE/kg); GA (84.27 mg GAE/kg); MGA (82.49 mg GAE/kg). The highest antioxidant activity was obtained in the F3 treatment, with GA coating (58.009 % RSA). It is known that there is a tendency to increase total phenolic, in the formulation of higher concentrations of EBH. In general, MGA combined coating materials produced higher mean total phenols than MDE and GA alone. There was no tendency to increase antioxidant activity in either the formula or the type of coating

Total fenolik dan aktivitas antioksidan formula susu kecambah kedelai dan ekstrak beras hitam terenkapsulasi dengan variasi jenis penyalut Siti Aminah; Wikanastri Hersoelistyorini; Agus Suyanto; Nurrahman Nurrahman; Ali Rosidi; Wulandari Meikawati; Diode Yonata
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.13432

Soybean sprouts and black rice have bioactive components that are beneficial for health. Both of these ingredients can be developed as functional drink ingredients. Encapsulation is one method to maintain bioactive components. This study aims to determine the total phenol content and antioxidant activity of the formula of soy sprouted milk (SKK): encapsulated black rice extract (EBH) (F1: SKK 100 %: EBH 0 %; F2: SKK 75 %: EBH 25 %; F3: SKK 50 %: EBH 50 %; F4: SKK 25 %: EBH 75 %; F4: SKK 0 %: EBH 100 %), with various coating materials: maltodextrin (MDE), Arabic gum (GA) and a mixture of MDE:GA (MGA). The results showed that the highest total phenol was obtained at F5, of all coatings: MDE (85.06 mg GAE/kg); GA (84.27 mg GAE/kg); MGA (82.49 mg GAE/kg). The highest antioxidant activity was obtained in the F3 treatment, with GA coating (58.009 % RSA). It is known that there is a tendency to increase total phenolic, in the formulation of higher concentrations of EBH. In general, MGA combined coating materials produced higher mean total phenols than MDE and GA alone. There was no tendency to increase antioxidant activity in either the formula or the type of coating

KADAR PROTEIN, TOTAL MIKROBA, DAN SIFAT FISIK KECAMBAH KEDELAI BERDASARKAN JENIS KEMASAN PADA PENYIMPANAN DINGIN Solikah .; Siti Aminah; Agus Suyanto
Jurnal Pangan dan Gizi Vol 12, No 2 (2022): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.12.2.2022.46 - 54

Soybean sprouts have nutritional components and functional characteristics that are better than soybeans. Soybean sprouts are easily damaged, so efforts are needed to maintain shelf life through packaging and storage. This study aimed to determine the effect of packaging type on cold storage on protein content, total microbes, and physical properties (color and weight loss) of soybean sprouts. The study used a completely randomized design with 5 treatments and 5 replications, namely: open container packaging (A), 0.02 mm thickness HDPE plastic (B), 200 ml closed plastic bowl (C), banana leaves (D), and HVS paper. (E). Storage at a temperature of ± 10oC for 3 days. The results showed that the cold storage of soybean sprouts based on the type of packaging did not affect the protein content, but affected the total microbial and physical properties (color and weight loss). In determination of the best treatment using the Composite Performance Index (CPI) method, the best results were obtained in treatment B with a protein content value of 12.13%, a total microbe of 1.4x106cfu/g, a color with a value of L* 96.34, and a weight loss of 0.05. %.

KADAR PROTEIN, TOTAL MIKROBA, DAN SIFAT FISIK KECAMBAH KEDELAI BERDASARKAN JENIS KEMASAN PADA PENYIMPANAN DINGIN Solikah .; Siti Aminah; Agus Suyanto
Jurnal Pangan dan Gizi Vol 12, No 2 (2022): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.12.2.2022.46 - 54

Soybean sprouts have nutritional components and functional characteristics that are better than soybeans. Soybean sprouts are easily damaged, so efforts are needed to maintain shelf life through packaging and storage. This study aimed to determine the effect of packaging type on cold storage on protein content, total microbes, and physical properties (color and weight loss) of soybean sprouts. The study used a completely randomized design with 5 treatments and 5 replications, namely: open container packaging (A), 0.02 mm thickness HDPE plastic (B), 200 ml closed plastic bowl (C), banana leaves (D), and HVS paper. (E). Storage at a temperature of ± 10oC for 3 days. The results showed that the cold storage of soybean sprouts based on the type of packaging did not affect the protein content, but affected the total microbial and physical properties (color and weight loss). In determination of the best treatment using the Composite Performance Index (CPI) method, the best results were obtained in treatment B with a protein content value of 12.13%, a total microbe of 1.4x106cfu/g, a color with a value of L* 96.34, and a weight loss of 0.05. %.

ANALISIS TOTAL MIKROBA, MUTU FISIK, DAN SENSORIS SIRUP KAWISTA DENGAN PENAMBAHAN KAYU SECANG Ambar Kusumawati; Agus Suyanto
Jurnal Pangan dan Gizi Vol 13, No 1 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.1.2023.50-58

The syrup is a beverage product made from a mixture of water and sugar with or without the addition of food additives that are allowed under applicable regulations. However, some syrup products use food additives such as preservatives that exceed the standard limits that have been allowed to reduce the quality of the syrup. Secang wood is known to be able to minimize microbial growth in syrup products. The purpose of this study is to determine the effect of the addition of secang wood on the total microbes, physical quality, and sensory quality of kawista (Feronia limonia) syrup. The experimental type of research method uses a factorial Complete Randomized Design (RAL), which consists of 1 factor 5 treatments, namely the concentration of secang wood 0, 5, 10, 15, and 20%. Each treatment was repeated 5 times so that 25 experimental units were obtained. The steps taken are starting with the process of making secang wood boiled water, then making kawista syrup with the addition of a concentration of secang wood. The results showed that there was an influence of the addition of secang wood on the total microbes, physical quality, and sensory (color, aroma, and viscosity) of kawista syrup. In addition, there is no effect of adding secang wood on the taste of kawista syrup. The best treatment was obtained from a concentration of 20% secang wood which produced total microbes (2,0 x 106 CFU/ml), pH (7.2), viscosity (12.14 mPa.S.), and hedonic quality (3,96).

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