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EFFECT OF WHEAT FLOUR AND LOW TEMPERATURE STORAGE TO SHELF LIFE AND SENSORY PROPERTIES OF PROBIOTIC SOY TEMPEH Suharyono Suharyono; Samsul Rizal; Sussi Astuti; Raisa Amalia
Jurnal Agroindustri Vol 9, No 1 (2019)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.9.1.37-48

Tempe is one type of food that is easily damaged. The use of probiotic microorganisms in the preparation of tempeh is expected to increase the storability and quality of tempe sensory. This study aims to determine the effect of concentrations of wheat flour and low temperature storage that can extend shelf life and maintain the sensory properties of probiotic soybean tempeh. This study used a Complete Randomized Block Design (RCBD) with two factors and three replications. The first factor is the concentration of flour consisting of 5 levels (0%, 0.2%, 0.4%, 0.6%, and 0.8% (b / v). The second factor is the low temperature of storage, which consists from 3 levels (5 ° C, 10 ° C, and 15 ° C). Data obtained were analyzed descriptively for parameters of determination of shelf life, while parameter data of sensory properties (color, aroma, texture, and overall acceptance) were tested for their similarities with Barlett's test, the addition of data with the Tuckey test, and further testing with orthogonal polynomial test at the level of 5% and 1 %.The results showed that the shelf life of soybean tempe treated with probiotic microorganisms ranged from 12.33 to 17.33 days. orthogonal polynomials of wheat flour and low temperature storage have an effect on increasing color scores and texture, but have a significant effect on decreasing aroma score and overall acceptance.The best probiotic soybean tempe is obtained by adding 0.6% flour and 5 ° C storage temperature keep the shelf life of 17.33 days, color score of 3.72 (bright white), aroma score of 2.78 (somewhat typical of tempe and mildly sour), texture score of 4.12 (compact and solid), score equal to overall acceptance 3.41 (rather like), and the total lactic acid bacteria ranged from 9.04 log CFU / g to 9.13 log CFU /g

APLIKASI TEKNOLOGI FERMENTASI NATA DECOCO UNTUK MEMANFAATKAN LIMBAH AIR KELAPA DI DESA BUNUT PESAWARAN Maria Erna Kustyawati; Samsul Rizal; Suharyono Suharyono; Otik Nawansih
Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 2, No 1 (2023): Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Vol 2 No 1, Maret 2023
Publisher : Agriculture Faculty, Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpfp.v2i1.6985

Kelapa merupakan komoditas penting yang produksinya melimpah di desa Bunut Kecamatan Way Ratai Kab Pesawaran , dengan hasil panen 480 ribu buah per bulan dan menghasilkan 48 ribu kg kopra, serta limbah air kelapa 12,900 L. Alih teknologi fermentasi limbah air kelapa sebagai salah satu solusi yang dapat diterapkan kepada wanita tani. Oleh karena itu kegiatan pengabdian ini bertujuan untuk membuat Nata de Coco melalui teknik fermentasi tradisional karena dapat menggunakan peralatan rumah tangga, kultur starter mudah diperoleh dan murah serta higienitas produk dapat dilakukan dengan pemanasan api. Alih teknologi nata de Coco dapat membantu menambah penghasilan keluarga dan membangun kebersamaan masyarakat desa. Metode penerapan teknologi dengan penyuluhan dan pelatihan yang didahului dengan mengukur kemampuan kognitif peserta melalui pre-test dan post-test. Hasil kegiatan menunjukkan bahwa penyuluhan dan pelatihan alih teknologi fermentasi Nata de Coco secara signifikan meningkatkan kemampuan kognitif peserta. Sebesar 42,5% peserta nilai terendah menurun menjadi 10% setelah pelatihan. Kesimpulan adalah bahwa kelompok wanita tani dapat membuat nata deCoco sebagai alih teknologi fermentasi tradisional pemanfaatan limbah air kelapa. Kemampuan membuat nata deCoco diperoleh melalui penyuluhan dan pelatihan.

Study on Chemical Components and Antioxidant Activity of Cream Products Made of Telang Flower (Clitoria ternatea L.) and Honey Sahira Josy Arifannisa; Dewi Sartika; Sussi Astuti; Tanto Pratondo Utomo; 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

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.

Study on Chemical Components and Antioxidant Activity of Cream Products Made of Telang Flower (Clitoria ternatea L.) and Honey Sahira Josy Arifannisa; Dewi Sartika; Sussi Astuti; Tanto Pratondo Utomo; 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

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.

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