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All Journal Reaktor GEMA TEKNOLOGI METANA Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Waste Technology Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknik Industri Terintegrasi (JUTIN) Jurnal Ilmiah Wahana Pendidikan Jurnal Pengabdian Vokasi Journal of Vocational Studies on Applied Research Innovative: Journal Of Social Science Research Jurnal Global Ilmiah Journal of Innovative and Creativity Journal of Bio-molecule Research And Engineering Dinamika Kerajinan dan Batik: Majalah Ilmiah
Heny Kusumayanti
Departemen Teknologi Dan Industri, Sekolah Vokasi, Universitas Diponegoro
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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ASIDOLISIS ENZIMATIK MINYAK IKAN TUNA( THUNNUS THYNNUS) MENJADI PRODUK ASAM LEMAK KAYA OMEGA-3 DENGAN PEMANFAATAN LIPASE GETAH PEPAYA (carica papaya latex) Wahyuningsih, Wahyuningsih; Pudjihastuti, Isti; Kusumayanti, Heny
METANA Vol 8, No 01 (2012): Juli 2012
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (142.392 KB) | DOI: 10.14710/metana.v8i01.4909

Abstract

Incorporation of omega-3 polyunsaturated acids (n-3 PUFA) into Tuna (Thunnus thynnus) fish oil was investigated by using acidolysis enzimatis Process. The product of this modification is expected to be used as an ingredient nutrifition food products, especially in milk and baby food as well as pregnant and lactating The purpose of this study was to optimizing the used of lipased papaya latex (Carica papaya latex) in the product to incorporation fatty acids rich in omega-3.Bioreactor acidolysis enzematik development and Optimization of process the productivity of fatty acids rich in omega-3. Reaction Acidolysis was conducted between tuna (thunnus thynnus) fish oil by microbial lipase (5% of the weight of the substrate mixture) or vegetable lipased (Carica papaya latex) (6-10% by weight subtract mixture) as biocatalist.Acidolysis mixture the bioreactor at 40 o C for (2-6 hours) and the stirring speed of 200 rpm, pH (4.5 to 6.5). to eliminate free fatty acids from the product acidolysis performed neutralization with NaOH The results are expected to show that the lipase papaya latex (Carica papaya latex) can be used as biocatalyst incorporated omega-3 fatty acids in   tunaIthunnus thunnyl) fish oil . In this study sought conditions for optimum incorporation rate, ie the use of papaya latex lipase concentration of 8%, the ratio of concentrations of omega-3 fatty acid and palm oil (1:1), pH = 5.5, Optimal time of 4 hours and the temperature (40oC) . The results were analyzed incorporation of omega-3 (EPA and DHA) with GC.EPA generated: 3.57% and DHA = 3.91% Key word:Acidolysis,Tuna fish oil
Production of Analog Rice from Mocaf and Soybean-Based Flours for Food Diversification: A Review Mushoffi, Aam Sahal; Kusumayanti, Heny; Nathania, Yessy; Ramadiani, Haliza
Journal of Vocational Studies on Applied Research 2025: JVSAR, Volume 7 Issue 2 Year 2025 (October 2025)
Publisher : Vocational College of Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jvsar.v7i2.30264

Abstract

This systematic review examines the production of analog rice made from Modified Cassava Flour (Mocaf) and soybean flour as part of national food diversification efforts. Through a systematic literature search conducted across Google Scholar, ScienceDirect, and the SINTA database (2013–2025), this review identifies key findings on formulation strategies, extrusion processing, and nutritional characteristics. Previous studies indicate that mocaf–soy analog rice exhibits higher protein content (8–12%), improved fiber levels, and a lower glycemic index compared to white rice. The synergy between mocaf as a carbohydrate matrix and soybean flour as a protein fortifier produces analog rice with enhanced functional and nutritional value. These findings highlight the potential of mocaf–soy analog rice as a sustainable staple alternative supporting food diversification and national food security.
Beras Analog Berbahan Dasar Jagung Dengan Metode Ekstruksi Dibanding Dengan Padi Beras: Review Raka Ardani; Heny Kusumayanti
Journal of Innovative and Creativity Vol. 5 No. 2 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i2.1640

Abstract

Permasalahan ketergantungan terhadap beras padi sebagai pangan pokok di Indonesia menuntut adanya alternatif solusi melalui diversifikasi pangan. Kajian ini bertujuan untuk mengevaluasi potensi jagung sebagai bahan baku dalam produksi beras analog menggunakan teknologi ekstrusi panas. Metode ini memungkinkan pembentukan produk yang menyerupai beras konvensional secara fisik, namun dengan komposisi gizi yang lebih unggul. Jagung diketahui memiliki kandungan protein, serat, dan lemak yang lebih tinggi serta kalori yang lebih rendah dibandingkan beras padi, menjadikannya kandidat ideal untuk substitusi sebagian konsumsi beras nasional. Dengan mempertimbangkan nilai gizi dan kelayakan proses produksi, beras analog berbasis jagung dinilai memiliki prospek yang signifikan sebagai alternatif pangan fungsional guna memperkuat ketahanan pangan nasional secara berkelanjutan.
Tinjauan Pembuatan Beras Analog Berbasis Jagung sebagai Alternatif Diversifikasi Pangan Muhammad Rizky Ramadhan; Heny Kusumayanti
Journal of Innovative and Creativity Vol. 5 No. 2 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i2.1741

Abstract

Permintaan terhadap beras sebagai bahan pangan pokok di Indonesia terus meningkat seiring dengan pertumbuhan jumlah penduduk, sementara luas lahan sawah semakin berkurang. Diversifikasi pangan menjadi strategi penting dalam mengurangi ketergantungan terhadap beras, salah satunya melalui pengembangan beras analog. Kajian ini bertujuan untuk meninjau potensi jagung sebagai bahan baku pembuatan beras analog dengan metode ekstrusi. Jagung memiliki kandungan gizi yang sebanding bahkan lebih tinggi dibandingkan beras, terutama dari segi protein dan lemak. Metode ekstrusi dinilai efektif karena mampu menghasilkan produk bertekstur dan berbentuk menyerupai beras alami, meskipun memerlukan peralatan dan pengetahuan teknis. Selain itu, beras analog dari jagung juga menunjukkan tingkat kesukaan yang baik dalam uji organoleptik. Oleh karena itu, beras analog berbasis jagung berpotensi menjadi solusi alternatif dalam mendukung ketahanan pangan nasional apabila didukung dengan inovasi teknologi dan edukasi masyarakat.
The Review Jurnal: Potensi Tepung Pisang Dan Tepung Sukun Sebagai Bahan Baku Pembuatan Beras Analog Permata Sari, Nilam Ariyanti; Kusumayanti, Heny; Yusran, Fakhri Farghani
Jurnal Ilmiah Wahana Pendidikan Vol 12 No 2.B (2026): Jurnal Ilmiah Wahana Pendidikan
Publisher : Peneliti.net

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

Abstract

This study explores the potential use of kepok banana flour and breadfruit starch as raw materials for analog rice production. Analog rice is a food innovation designed to support dietary diversification in Indonesia, offering adjustable nutritional composition. Banana and breadfruit flours are rich in carbohydrates, fiber, and minerals, with higher nutritional values compared to regular rice flour. Gelatin, a protein derived from animal collagen, is also added to improve the physical and nutritional properties of the final product. The analog rice is produced using an extrusion method that involves formulation, preconditioning, extrusion, and drying. Results show that analog rice made from banana flour and breadfruit starch has high protein and fiber content and a low glycemic index, making it suitable for people with diabetes. Utilizing these local ingredients not only benefits public health but also supports the national food security program and offers economic advantages by increasing the market value of local agricultural products
Co-Authors Afiyanto, Putri Solihah Afiyatun Inayah AGUS PURWANTO Agus Purwanto Ahmad, Laila Faizah Akip, Ahmad Khoirul Amalia Pritayanti Amelia, Neisya Yusuf Aprilina Purbasari Ardani, Raka Ariestya Meta Devi Arkhan Subari Astuti, Meilana Puji B Budiyono Basa Ulina br Simalango Budiono Budiono Budiyono Budiyono Darmaji, Timothius Adrian Christantyo Dessy Ariyanti Dessy Ariyanti Dianti, Siti Didik Wisnu Widjajanto Dina Elvia Rani Dwi Handayani Edy Supriyo Elin Siswati Faadhilah, Hilmi Rifaa Fahmi Arifan Falaah, Miftakhu Fathurrahman, Hanif Muhammad Florie, Ghiffara Amanda Gani, Syefrin Syahadatia Ginting, Sofiani Br Hanindito, Satrio Bagus Harun, Rizqi Fadhilah Hati, Wulan Permata Herlani Siti Hidayanti Herry Santosa Heru Susanto Ichwan, Muhammad Maulana Ida Hayu Dwimawanti Iman Setiono Iriana, Tumiar Isti Pudjihastuti Karismawan P U Laila Faizah Achmad, Laila Faizah Laila Faizah, Laila Laurani, Destyc Pratiwi Lulluil Mahsunnah Mahendrajaya, Robertus Triaji Maranatha Sembiring Margaretha Tuti Susanti Maulana, Ilham Rivki Mohamad Endy Y Yulianto Mubin, Nurul MUHAMMAD HABIB Muhammad Rizky Ramadhan Mushoffi, Aam Sahal Namira, Zahra Rahma Nathania, Yessy Ni Putu Adeyani Noer Abyor Handayani Nurul Pudiastutiningtyas Nurul Pudiastutiningtyas Nurul Pudiastutiningtyas, Nurul Nurul Puspitasari Pangi Pangi Permata Sari, Nilam Ariyanti Pranita, Zahra Aumy Pratidina , Unggul Eka Pudiastuningtyas, Nurul Pujiastuti, Alfyan R TD. Wisnu Broto, R TD. Wisnu R.TD Wisnu Broto Rahmadhani, Dava Ariesta Rahmalia, Itta Raissa, Callysta Najmi Raka Ardani Ramadiani, Haliza Reny Yesiana Revabelita, Aisha Rizka Amalia Rizka Amalia RTD. Wisnu Broto Safitri, Laras Intan Sary, Cindy Nella Setiawati, FS Nugraheni Siregar, Vynda Dindasari Sri Rejeki Thoyib Hanifan Syuhada Titik Istirokhatun Tri Murti Nila W Vita Paramita Vita Paramita Vynda Dindasari Siregar Wahyunimgsih, Wahyunimgsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Widi Astuti Windyandari, Aulia Windyandari Yudanto, Yusuf Arya Yusim, Adi Kurniawan Yusran, Fakhri Farghani Zulfaidah Aryani