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All Journal Jurnal Teknologi Dan Industri Pangan Media Teknologi Hasil Perikanan Innofarm Jurnal Inovasi Pertanian Eksplorasi Joglo Agrointek agriTECH Jurnal Ilmu Pangan dan Hasil Pertanian Adi Widya : Jurnal Pengabdian Masyarakat JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) JMM (Jurnal Masyarakat Mandiri) Jurnal Teknologi Pertanian AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Biomedika Jurnal Teknologi Hasil Pertanian FoodTech: Jurnal Teknologi Pangan Wasana Nyata Food Scientia: Journal of Food Science and Technology Research Fair Unisri Jurnal Teknologi Pangan WASANA NYATA AGRIC
Merkuria Karyantina
Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Dan Industri Pangan Universitas Slamet Riyadi Surakarta, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Journal : Agrointek

 1 
IDENTIFIKASI BAKTERI ASAM LAKTAT DARI KOMBUCHA ROSELLA Merkuria - Karyantina; Sumarmi Sumarmi
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7340

Abstract

Kombucha is one type of traditional fresh drink derived from fermented sweet tea water for 7-10 days. Bacteria play a role in the kombucha fermentation process are acetic acid acid bacteria and lactic acid bacteria. This study aims to isolation and identification lactic acid bacteria that play a role in the kombucha rosella fermentation. The study was conducted using De Man, Rogosa and Sharpe media to add CaCO3 1 %. Colonies that grow and provide clear zones are purified several times to obtain uniform colonies morphologically and biochemically. The 18 isolates identified 8 isolates that have the characteristics of lactic acid bacteria. Analysis with API 50CH KIT identified 4 isolates from the genera Lactobacillus and 4 isolates from the genus Lactococcus.
KARAKTERISTIK JAMBAL ROTI IKAN MANYUNG (Arius thalassinus) DENGAN SUPLEMENTASI BAKTERI ASAM LAKTAT INDIGENOUS Merkuria Karyantina Karyantina; Sri Anggrahini; Tyas Utami; Endang Sutriswati Rahayu
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.9035

Abstract

Jambal roti is a fermented product of sea catfish (Arius thalassinus) with the manufacturing process uses a high salt concentration (30%), and is still done traditionally. High salt in fish processing causes consumers to hesitate in consuming the product. The fish fermentation process involves several bacteria, including lactic acid bacteria, which will break down fish protein into other compounds that affect the chemical and microbiological characteristics of the product. This study aims to analyze the effect of supplementation of the variation of salt content (20%, 25% and 30%) and the indegenous lactic acid bacteria  (control, Lactobacillus plantarum, Pediococcus acidilactici and Pediococcus pentosaceus) on the chemical and microbiological characteristics of the jambal roti. The results showed that the 25% salt content with Lactobacillus plantarum supplementation had the best characteristics among the other treatments, namely the number of coliform bacteria (2,11 log cfu / gram) and Salmonella-Shigella (2,18 log cfu / gram) the least among others treatments, total bacteria (7,26 log cfu/gram) and total lactic acid bacteria (4,58 log cfu/gram). Chemical characteristics includes moisture content 32,53%, ash content 23,08% wb, Aw 0,67, fat content 1,74% (w / b), NaCl content 18,10%  and total protein 35,11%..
AKTIVITAS ANTIMIKROBIA EDIBLE FILM PATI KIMPUL (Xanthosma sagittifolium) DENGAN VARIASI JENIS DAN KONSENTRASI EKSTRAK JAHE (Zingiber officinale) Mutiara Krisna Putri; Merkuria Karyantina; Nanik Suhartatik
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.6449

Abstract

Edible film merupakan lapisan tipis yang memiliki fungsi untuk melapisi makanan atau membungkus makanan. Edible film harus aman karena terkadang edible film merupakan bagian dari makanan. Kimpul mempunyai potensi yang baik sebagai bahan dasar pembuatan edible film karena kandungan amilosanya yang tinggi. Salah satu fungsi edible film adalah untuk memperpanjang masa simpan sehingga apabila suatu edible film mempunyai kemampuan sebagai antimikrobia, akan memberikan nilai lebih. Penelitian ini bertujuan untuk menentukan kemampuan ekstrak jahe dalam menghambat pertumbuhan mikroba pada edible film pati kimpul dan menentukan karakteristik edible film pati kimpul dengan penambahan ekstrak jahe. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial. Faktor pertama adalah konsentrasi ekstrak jahe (10, 15, dan 20%) sedangkan faktor kedua yaitu jenis jahe (Gajah, Emprit, dan Merah). Hasil penelitian terbaik diperoleh dari perlakuan konsentrasi ekstrak jahe 20% dan jenis Jahe Merah didasarkan pada hasil pengujian antimikroba terbaik. Pada perlakuan ini dihasilkan kadar air edible film 11,70%%, ketebalan 0,09 mm, kuat tarik 1,1 MPa, zona hambat terhadap E.coli 1,1 cm, zona hambat terhadap S. aureus 1,6 cm.
Aktivitas antioksidan yoghurt susu biji ketapang (Terminalia catappa L.) dengan penambahan ekstrak daun seledri (Apium graveolens L.) Nanik Suhartatik; Merkuria Karyantina; Kharis Triyono; Yudha Dwi Haryo Bintoro
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.16993

Abstract

Tropical almonds (Terminalia catappa L) are food ingredients that can be developed into probiotic drinks like yogurt. The addition of celery leaf extract in to yoghurt can affect the growth of the bacteria. Celery leaf contain natural antimicrobial compounds that can influence bacterial growth. However, celery also contain bioactive compounds that can improve the functional properties of food.  This study aimed to determine the antioxidant activity of tropical almond yogurt with the addition of celery leaves. The research method used was factorial Completely Randomized Design (CRD), with the first factor being the type of starter culture and the second factor the fermentation time (0, 2, 4, 6, 8, 12, and 16h). The starter culture included Lactobacillus bulgaricus (Lb), Streptococcus thermophilus (St), and Lactobacillus bulgaricus - Streptococcus thermophilus (St-Lb). Data analysis used Duncan Multiple Range Test with a significance level of 5%. The results showed that after 16h of fermentation, the total acid-producing bacteria was at 7.47 log CFU/ml. This value met the standard criteria for probiotics products. Antioxidant activity with the highest percentage of inhibition (97.11%) was found in yogurt with a starter type of St-Lb. This product had 7.21 log CFU/ml of total acid-producing bacteria, total phenol content (TPC) of 143.61 mg GAE/ 100 ml, total flavonoids of 281.22 mg QE/g, a total sugar content of 25.76%, and protein content of 13.38%. Tropical almond yoghurt, with the addition of celery leaves, has the potential to be developed as a functional food. Further research need to investigate the functional properties of the yoghurt.
Aplikasi edible coating pati garut (Maranta arundinacea) pada apel (Malus sylvestris) potong dengan penambahan jeruk nipis dan daun mint Junianto, Faizal; Widodo, Harto; Suhartatik, Nanik; Karyantina, Merkuria
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27761

Abstract

An edible coating is a thin layer of hydrocolloid materials such as polysaccharides, polypeptides, lipids, and composites. Apples are one of the fruits that often undergo minimal processing, such as slicing. Cut apples are susceptible to damage, which can lead to rapid browning, to slow this reaction, an edible coating can be applied. This study aimed to determine the quality of apple slices after being treated with an edible coating made from arrowroot starch with lime juice and mint leaf during storage. This study used a Completely Randomised Design with two factors: storage time (0, 2, 4, and 6 days) and the concentration of lime juice and mint leaf. The results showed that adding lime juice and mint leaf did not significantly affect water content, vitamin C, and weight loss of apple slices, while the longer the storage, the more damaged the sliced apples were. Weight loss, antioxidant activity, total phenols, vitamin C, and total aerobic bacteria decreased during storage. The treatment of adding 13% lime juice and 10% mint leaves was able to suppress the total number of bacteria to 5.77 log 10 CFU / g at a shelf life of 6 days. The treatment of adding mint leaves and lime extract was able to inhibit damage to sliced apples for 6 days of storage
Co-Authors Agung S Wardana Ahmad Gunawan Ahmad Gunawan Akhmad Mustofa Alvyersa Rosalpina Agustin Andini, Monika Apriyanto, Beni Beni Apriyanto Crisdyana Eko Setyaningsih Damayanti, Putri G Danar Agi Fauzi Dewi Handayani Dewi Saptantinah P Edi Wibowo Endang Sutriswati Rahayu Endang Sutriswati Rahayu Erma Ayu Nurcahyani Fadjar - Harimurti Fadjar Harimurti Fajar Eko Prastomo H, Pundhi Ludiani Harto Widodo, Harto Hasanah, Amalia Lintang Haztien Silmi Triyani Heny Eko Permatasari Hida Arum Sakura Ichsan, Onne Akbar Nur Indrias Tri Purwanti Isnaini Elok Nur Azizah Jan Tenan Prabowo Jimu Prehatin Junianto, Faizal Kharis Triyono Linda - Kurniawati Linda Kurniawati Linda Kurniawati Muhammad Nur Cahyanto Mustofa, Ecio Mutiara Krisna Putri Nanik Suhartatik Nuraini, Vivi Nurcahyani, Erma Ayu Prehatin, Jimu Rahayu, Endang Sutriswati Rahmawanti, Mutia D Rahmawati , Luthfiah Dwi Retno Rosariastuti Rifai Nurrohman Risky mawardi Riyani Safitri Nur Fatmawati Sarwini Sarwini Sarwini Sarwini, Sarwini Sri Anggrahini Sri Handayani Sri Raharjo Sri Raharjo Sumarmi - - Triyani, Haztien Silmi Triyono, Kharis Tyas Utami Vivi Nuraini Vivi Nur’aini Yannie Asrie Widanti Yudha Dwi Haryo Bintoro Yuli Fadmawati, Galih Ayu Yustina Wuri Wulandari Yustina Wuri Wulandari