Article Per Year (5 Year)
p-Index From 2021 - 2026
5.459
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Ilmu Pangan dan Hasil Pertanian JURNAL PERTANIAN Jurnal Ilmiah Pangan Halal Karimah Tauhid Jurnal Agroindustri Halal
Intan Kusumaningrum
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Neuroscience Public Health Social Sciences Veterinary Other

Published : 32 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 32 Documents
Search

 1   2   3   4 
Penambahan Tepung Sorgum (Shorgum bicolor L.) dan Tepung Rosella (Hibiscus sabdariffa) terhadap Karakter Fisikokimia, Sensori, dan Daya Terima Mi Basah Arahmah, Siti Anissa; Kusumaningrum, Intan; Kurniawan, Muhamad Fakih
Karimah Tauhid Vol. 4 No. 5 (2025): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v4i5.19123

Abstract

Mi basah merupakan jenis mi yang mengalami proses perebusan setelah pemotongan dan sebelum dipasarkan. Tujuan dari penelitian ini yakni memanfaatkan tepung sorgum untuk dijadikan substitusi tepung terigu dan tepung rosella untuk inovasi warna terhadap produk mi basah. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) satu faktor perlakuan yaitu rasio tepung terigu, tepung sorgum, dan tepung rosella (100:0:0), (50:40:10), (50:35:15), (50:30:20). Analisis data penelitian digunakan uji sidik ragam (Anova) pada p<0.05. Hasil penelitian sifat fisik meliputi indeks regangan mi, daya serap air, dan uji warna menghasilkan perbedaan yang nyata. Indeks regangan mi tertinggi serta daya serap air terendah didapatkan pada formula (50:40:10). Spesifikasi warna yang tepat pada produk mi basah matang dengan penambahan tepung sorgum dan tepung rosella berbasis android menghasilkan warna bole brown, flirt red, red oxide. Sifat kimia meliputi kadar air didapatkan adanya pengaruh nyata. Kadar air produk mi basah yang memenuhi syarat mutu SNI 2987-2015 yakni pada formula (50:40:10). Uji sensori pada perlakuan berpengaruh nyata terhadap aroma, rasa dan tekstur. Hasil uji sensori produk didapatkan parameter aroma kearah berbau langu; rasa kearah tidak asam; tekstur kearah kenyal. Hasil uji hedonik yang lebih disukai panelis yakni warna, rasa, dan keseluruhan. Hasil penelitian produk mi basah terpilih didapatkan perbandingan (50:40:10) yang memiliki kandungan gizi yaitu kadar abu sebesar 0,49% dan kadar protein 6,96%.
Mutu Sensori dan Aktivitas Antioksidan Minuman Matcha Latte dengan Penambahan Kolagen Sapi Gusrani, Salsabila Syifa; Kusumaningrum, Intan; Rohmayanti, Titi
Karimah Tauhid Vol. 4 No. 10 (2025): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v4i10.21642

Abstract

Matcha merupakan bubuk teh hijau yang berasal dari negara Jepang, sering digunakan dalam prosesi upacara minum teh. Salah satu produk minuman yang mengandung matcha yaitu matcha latte. Matcha latte merupakan minuman matcha berbasis susu. Kolagen merupakan protein yang terdapat pada bagian kulit, tulang, tendon, dan organ lainnya. Jumlah kandungan proteinnya mencapai 30 persen dari protein total yang terdapat dalam hewan. Penelitian ini memiliki tujuan umum untuk mengetahui pemanfaatan kolagen sapi dalam produk pangan fungsional yaitu matcha latte. Selain itu, penelitian ini juga memiliki tujuan khusus untuk mengetahui pengaruh penambahan kolagen sapi terhadap mutu sensori dan aktivitas antioksidan pada produk matcha latte. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) 1 faktor dengan 5 taraf perlakuan perbandingan bobot matcha dan bobot kolagen sapi (4,75:0,25, 4,5:0,5, 4,25:0,75, 4:1, 3,75:1,25). Analisis yang dilakukan yaitu pengujian mutu sensori yaitu uji sensori dan uji hedonik serta aktivitas antioksidan. Perbandingan bobot bubuk Matcha dan bobot kolagen sapi mempengaruhi nilai mutu sensori dengan parameter warna, rasa khas matcha, rasa manis, aroma khas matcha, aroma amis, kekentalan, aftertaste, dan overall dan aktivitas antioksidan.
Volatilomik Daging Babi dengan Berbagai Metode Pengolahan Berdasarkan SPME-GC-MS: Volatilomics Of Pork With Various Processing Methods Based On SPME-GC-MS Amalia, Lia; Baswir, Irdawati; Kusumaningrum, Intan; Jumiono, Aji; Mardiah, Mardiah; Puspasari, Erna
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.24312

Abstract

Meat adulteration is a significant issue in the food supply chain due to its relevance to halal compliance. Pork is often used as a substitute for beef because of its similar physical characteristics and lower price, while visual identification becomes increasingly difficult after processing. This study aimed to analyze the volatile compound profile of pork processed by boiling, frying, and roasting using the Solid Phase Microextraction–Gas Chromatography–Mass Spectrometry (SPME–GC-MS) technique. Each processing treatment was conducted with five replications. The results showed that boiled and fried pork each contained 169 volatile compounds, while roasted pork contained 176 volatile compounds. The dominant compounds mainly belonged to the aldehyde group, including hexanal, nonanal, octanal, and heptanal, as well as long-chain aldehydes such as pentadecanal and heptadecanal, which are associated with lipid oxidation during processing. In addition, alcohols such as 1-hexanol and 1-octen-3-ol, as well as heterocyclic compounds such as 2-pentylfuran and 2-pentylthiophene, also contributed to the resulting volatile profile. These findings indicate that the volatile profile obtained through a volatilomic approach has the potential to serve as a basis for the identification and authentication of pork in processed food products.
Stabilitas Dan Homogenitas Pewarna Alami Terenkapsulasi Dari Kunyit (Curcuma Domestica Val) Dalam Bentuk Cair Dan Serbuk intan kusumaningrum
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 1 (2018): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v4i1.1132

Abstract

The problem of using turmeric and other natural materials as a dye is the stability and homogeneity of the resulting colors. One effort to maintain the stability of pigments in turmeric is to do the coating (encapsulation) using a polymeric material. The purpose of this research is to know the stability and homogeneity of liquid dye and encapsulated turmeric powder. Liquid dye was obtained from turmeric extract which was done by evaporation process at 50ºC with addition of without liquid sugar and addition of 10% liquid sugar, while powder dye obtained from drying process with spray dryer with maltodextrin 10% and maltodextrin 20%. The stability of the color in the sample of liquid dye without sugar and with the addition of 10% liquid sugar has a bright L * (brightness), a * (red) and b * (yellow) color in the time period of day 0, day 30, 37th and 44th days, but the liquid dye with 10% liquid sugar has a brighter color than dye without gulacair. In powder dyes with 10% and 20% maltodextrin additions have a stable color of L * (brightness) and b * (yellow) at the time period of day 30, day 37 and day 44, while in a * red) of unstable powder sample where p> 0,05. The study used a complete randomized design with 2 replications. The homogeneity of color applied to the tofu shows a liquid dye without adding sugar and with the addition of 10% liquid sugar produces equally good and evenly distributed color homogeneity. Powder dye with the addition of 10% maltodextrin has better color homogeneity and is evenly distributed compared to 20% maltodextrin dye powder. Selected dyes are liquid dye with 10% liquid sugar and powder dye with maltodextrin 10% 
Karakteristik Yoghurt Kacang Hijau dengan Penambahan Ekstrak Daun Kelor (Moringa oliefera) Intan Kusumaningrum; Sri Rejeki Retna Pertiwi; Deti Nirmala
JURNAL AGROINDUSTRI HALAL Vol. 4 No. 2 (2018): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v4i2.1334

Abstract

ABSTRACTYoghurt can be made from leguminose. In this research yogurt made from mungbean with addingl extract kelor leaves. This research is aim to know characteristic of mungbean yoghurt with adding extracts kelor leaves.  This research used Completely Randomized Design (CDR) factorial. First factor is starter consentratiton with three treatment level 5%, 10%, and 15%. The second factor is extracts kelor leaves consentration with two treatment 5% and  10%. Analysis was about total lactic acid, pH value, amount of Lactic Acid Bacteria, and viscosity. The best yoghurt will be analysis characteristic of sensory  ( quality of sensory and hedonic), proksimat (ash, protein, and fat content) and calcium. The best yoghurt is yoghurt with starter 5% and extract kelor leaves 5% contains 1,03% total lactic acid, pH value 4,54, total lactic acid bacteria 1,5 × 108cfu/g, viscocity 2200 cP, ash content 1,25%, protein content 5,58%, fat content 0,94%, and calcium 52,28 mg/100g.
KARAKTERISTIK FISIKOKIMIA DAN SENSORI MINUMAN SEREAL INSTAN DARI SORGUM (Sorgum bicolor) DAN TEPUNG TEMPE Noli Novidahlia; Intan Kusumaningrum; Aisyah Intan Pamela
JURNAL AGROINDUSTRI HALAL Vol. 6 No. 2 (2020): Jurnal Agroindustri Halal 6(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v6i2.3248

Abstract

Penelitian ini bertujuan untuk mengembangkan produk minuman sereal instan dari sorgum dan tepung tempe serta untuk mengetahui dan mempelajari tentang karakteristik fisikokimia dan sensori produk minuman sereal instan dari sorgum dan tepung tempe. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan satu faktor dan tiga taraf perlakuan. Faktor perlakuannya adalah perbandingan sorgum dan tepung tempe dengan tiga taraf perlakuan , yaitu (25%:10%), (20%:10%), (15%:15%). Analisis yang dilakukan meliputi uji fisik (daya serap air, waktu rehidrasi, dan viskositas), uji kimia (kadar air, abu, protein, lemak, serat kasar, dan karbohidrat), uji sensori (hedonik). Produk terpilih akan dihitung nilai energi. Berdasarkan hasil data penelitian minuman sereal instan terpilih yaitu perlakuan perbandingan sorgum dan tepung tempe (20%:10%) mengandung daya serap air 269,03 %, waktu rehidrasi 269,50 seconds,  viskositas 6,09 cp , kadar air 4,60 %, kadar abu 3,28 %, kadar protein14,81 %, kadar lemak 14,80 %, kadar serat kasar 2,09 %, karbohidrat 62,85 % , total kalori 444 Kkal.
Physicochemical and Sensory Properties of Instant Perkedel using Kluwih Seed Flour and Potato Flour Intan Kusumaningrum; Distya Riski Hapsari; Putri Nurul Fauziah
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v7i1.4035

Abstract

This research were aimed to study the effects of the kluwih seed flour and potato flour combination on the sensory properties of instant perkedel and the physicochemical properties of the selected product. This study used a factorial Completely Randomized Design (CRD) with one factor. The factor was combination of kluwih seed flour and potato flour with 5 treatment levels A1 (20%:80%), A2 (25%:75%), A3 (50%:50%), A4 (75%:25%) and A5 (100%:0%). Data were analyzed by ANOVA with Duncan’s Advance Test. Selected perkedel was A3 treatment with the highest sensory and hedonic value. The selected product had the properties sensory of color lead to white bone (8.0), aroma lead to not typical kluwih (6.5), taste lead to not bitter (8.4), and texture lead to compact (8.1). The value of the hedonic result indicated preference for color 7.9, aroma 7.5, taste 7.5, texture 8.0 and overall 6.9. Physical analysis result showed there was no significant difference between the selected and the control one with brightness value 58.57. Meanwhile, the hardness of the selected product is harder than the control with hardness value 3915.5 gf. The results of the chemical analysis of the selected product had moisture content 50.71%, ash content 2.87%, protein content 3.47%, fat content 9.08%, carbohydrate content 33.88% and dietary fiber content 6.03%. Overall the chemical test results of the selected product tend to be better than the control.
A velva nutmeg Karakteristik Fisikokimia dan Sensori Velva Buah Pala (Myristica fragrans Hout) dengan Penmbahan CMC (Carboxy Methyl Cellulose): Indonesia Hamliyatun Najah; Sri Rejeki Retna Pertiwi; Intan Kusumaningrum
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 2 (2021): Jurnal Agroindustri Halal 7(2)
Publisher : Universitas Djuanda

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

Abstract

Nutmeg is a type of fruit from medicinal plants found in Bogor, which has a high antioxidant content. The purpose of this study was to formulate velva made from nutmeg as a diversification in food processing which was evaluated by analyzing the physical, chemical and sensory properties of selected velva. In this study, nine velva formulations of nutmeg with different concentrations of water were made, Carboxy Methyl Cellulose (CMC), and nutmeg puree. The results showed that the selected velva of nutmeg based on sensory characteristics was velva made with a formula of 100 g of nutmeg, 60 ml of water, and 0.6% CMC. The selected velva of nutmeg has the characteristics of brownish yellow, softness, neutral texture, the strength of the neutral aroma, the taste is slightly harsh, and the overall taste is quite favorable. Physical properties analysis showed that the velva of selected nutmeg had an overrun of 5.87%, yield power of 227.50 seconds, and total dissolved solids of 14.10% Brix. The chemical content of selected velva nutmeg produces 83.05% moisture content, 0.11% ash content, 5.23% protein content, 3.43% fat content, 8.15% carbohydrate content, 76.59 ppm antioxidant content.
Formulasi Perkedel Instan Dengan Bahan Dasar Tepung Umbi Talas dan Tepung Tempe Sebagai Alternatif Pangan Pada Saat Bencana Alam Intan Kusumaningrum; Distya Riski Hapsari; Tri Ayu Anjani
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 1 (2022): Jurnal Agroindustri Halal 8(1)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i1.5051

Abstract

Penelitian ini bertujuan untuk mempelajari pengaruh rasio perbandingan tepung tepung kentang, tepung tempe, dan tepung umbi talas terhadap sifat sensori perkedel serta mengetahui sifat kimia produk terpilih. Penelitian ini menggunakan Rangkaian Acak Lengkap (RAL) satu faktor dengan empat taraf yaitu perbandingan tepung kentang, tepung tempe, dan tepung umbi talas (50:10:40; 50:20:30; 50:30:20; 50:40:10). Analisis produk terpilih meliputi uji organoleptik (uji mutu sensori dan uji hedonik) dan uji kimia (kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat, serat kasar). Analisis data yang digunakan adalah ANOVA dengan uji lanjut Duncan. Perkedel terpilih adalah perlakuan A1 dengan nilai mutu sensori dan hedonik yang tertinggi. Nilai mutu sensori parameter warna cenderung ke arah coklat (8,5), aroma cenderung ke arah tidak langu (9,0), rasa cenderung ke arah tidak pahit (8,8), tekstur cenderung ke arah kompak (9,2). Nilai hasil uji hedonik menyatakan kesukaan terhadap warna 7,8, aroma 8,1, rasa 7,3, tekstur 6,3, dan overall 7,0. Hasil analisis kimia produk terpilih mempunyai kadar air 12,51%, kadar abu 2,90%, kadar lemak 10,49%, kadar protein 11,75%, kadar karbohidrat 59,36%, dan serat kasar 9,64%.
Total Phenolic Content and Antioxidant Activity of Pasteurized Milk With the Addition of Centella asiatica Leaf Extract Distya Riski Hapsari; Intan Kusumaningrum; Arti Hastuti; Caesandra Indah Arlina; Lia Amelia
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 3 (2023): Jurnal Agroindustri Halal 9(3)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i3.7433

Abstract

Milk has a high nutritional value. Minimal processing that can extend the shelf life of milk is pasteurization, but it can damage the nutritional content of milk. One of the additional efforts to improve milk quality and maintain the nutritional content of milk is to provide additional active compounds that act as antioxidants for milk consumers and the milk product itself. The use of Centella asiatica leaf extract as an ingredient is because there are at least 139 active compounds. This study aimed to study the total phenolic content and antioxidant activity of pasteurized milk with the addition of Centella asiatica leaf extract. The research was carried out in two stages, namely making gotu kola leaf extract and making pasteurized milk by adding gotu kola leaf extract concentrations of 0%, 0.25%, 0.5%, and 0.75%. Product analysis included total phenol analysis using Folin Ciocalteau and antioxidant activity using the DPPH method. Adding Centella asiatica leaf extract can increase total phenolic content and antioxidant activity. The total phenolic content obtained by adding Centella asiatica leaf extract at 0%, 0.25%, 0.50%, and 0.75% were 0.58 mgGAE/g, 1.93 mgGAE/g, respectively 2.33 mgGAE/g, and 3.41 mgGAE/g. At the same time, the results of antioxidant activity were 7.68%, 31.93%, 37.57, and 40.35%, respectively.
Co-Authors - Misnawi Afiani, Eneus Risty Nur Afifah Izzatu Rahmah Aisyah Intan Pamela Aji Jumiono Aminullah Aminullah, Aminullah Anisyah, Yuni Nur Apriliana, Riyanda Arahmah, Siti Anissa Ariza Budi Tunjung Sari Arti Hastuti Arti Hastuti Balqis, Lily Siti Baswir, Irdawati C Hanny Wijaya Caesandra Indah Arlina Dafazi, Muhamad Deti Nirmala Distya Riski Hapsari Eka Fitri, Zusi Eliska, Arshyla Ellyvia Primaviera Erna Puspasari Fahriza, Muhammad Nur Faridah Handayasari Fauziah, Putri Nurul Feri Kusnandar Fitri Yani Fitrilia, Tiana Guna Wibawa, Sultan Gusrani, Salsabila Syifa Gusti, Muhammad Barkah Hamliyatun Najah Handayani, Delis Hastuti, Arti Izzatu Rahmah, Afifah Juanda, Dede Kurniawan, M. Fakih Lia Amalia LIA AMALIA Lia Amelia Lia Amelia Lidiyani, Nurfitri Mardiah Mardiah Mardiah Muhammad Rifqi Mulya, Sahnur Muthiatulmillah, Siti Najah, Hamliyatun Nirmala, Deti Noli Novidahlia Nurlaela, Raden Siti Nurrohmah, Shadiah Pamela, Aisyah Intan Pertiwi, Inno Ariska Puspa Pertiwi, Sri Rejeki Retna Pratiwi, Sri Rejeki Retna Pratiwy, Amelya Eka Primaviera, Ellyvia Puspitasari, Sri Dewi Putri Damayanti, Anisha Putri Nurul Fauziah Ramadhan, Muhamad Fauzi Refliana, Rana Rejeki Retna Pertiwi, Sri Rianto, Rahayu Pratiwi Budi Riski Hapsari , Distya Rosy Hutami Shaffira, Sania Zulfa Siti Aminah Siti Nurhalimah Siti Nurhalimah Soraya, Dina Ayu Soraya, Dina Ayu Sri Rejeki Retna Pertiwi Suprayatmi, Mira - Titi Rohmayanti Tri Ayu Anjani Triyassari, Fiola Utama, Nadia Widyananda, Anisya Wulandari Putri, Risni