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All Journal Jurnal AGROTEKNOLOGI Agrointek agriTECH Jurnal Agroindustri UNEJ e-Proceeding Pro Food Jurnal Ilmiah Rekayasa Pertanian dan Biosistem SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Agroindustrial Technology Journal AGRITEKNO, Jurnal Teknologi Pertanian Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal LOYALITAS: Jurnal Pengabdian Kepada Masyarakat Jurnal Abdidas International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal La Lifesci Agroindustrial Journal Jurnal Pengabdian Masyarakat Formosa (JPMF) Factory Jurnal Industri, Manajemen dan Rekayasa Sistem Industri Jurnal Ilmiah Pengabdian dan Inovasi Warta LPM Journal of Fisheries & Marine Jurnal Penelitian Sains dan Teknologi Indonesia
Nita Kuswardhani
Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember, Jl. Kalimantan 37, Kampus Tegal Boto, Jember 68121
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : agriTECH

 1 
Penggunaan Tepung Glukomanan dari Umbi Gembili (Dioscorea esculenta L.) pada Pembuatan Es Krim Herlina Herlina; Miftahul Choiron; Bambang Herry Purnomo; Maharlika Pemuda Bhakti Nagara; Nita Kuswardhani
agriTECH Vol 38, No 4 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (183.845 KB) | DOI: 10.22146/agritech.16907

Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung glukomanan dari umbi gembili terhadap karakteristik fisik, sensoris, dan memperoleh konsentrasi tepung glukomanan yang tepat pada pembuatan es krim sehingga dihasilkan es krim dengan sifat baik dan disukai panelis. Penelitian menggunakan rancangan acak lengkap (RAL) dengan faktor tunggal, yaitu variasi rasio tepung glukomanan dari umbi gembili (0%, 0,1%, 0,2%, 0,3%, dan 0,4%) dengan tiga kali ulangan pada masing-masing perlakuan. Hasil analisis menunjukkan bahwa penambahan tepung glukomanan dari umbi gembili pada berbagai konsentrasi berpengaruh nyata terhadap kecerahan warna (lightness (L)), tekstur, overrun, kecepatan meleleh es krim, serta sifat sensoris es krim yang terdiri dari warna, aroma, rasa, tekstur, dan kesukaan keseluruhan. Perlakuan terbaik es krim terdapat pada perlakuan penambahan tepung glukomanan 0,3% dengan rata-rata nilai efektivitas yaitu 0,80. Kata kunci: Umbi gembili, tepung glukomanan, es krim
Karakteristik Tiwul Instan Subtitusi Ubi Jalar Kuning (Ipomoea batatas L.) sebagai Sumber β–Karoten Herlina Herlina; Nita Kuswardhani; Ahmad Nafi'; Muhammad Syaiful Adzim
agriTECH Vol 41, No 2 (2021)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (869.269 KB) | DOI: 10.22146/agritech.43676

Abstract

This study aims to examine the effect of percentage substitute of yellow sweet potato  (Ipomoea batatas  L.) on the physical, chemical and organoleptic characteristics of instant tiwul. It also aims to determine the exact percentage of yellow sweet potato in instant tiwul with high β-carotene content and favored by panelists. The completely randomized design (CRD) method was used with a single factor, namely the percentage substitution of yellow sweet potato (0, 10, 20, 30, 40, and 50%). Each treatment was repeated 3 (three) times while the data obtained were analyzed using the analysis of variance (ANOVA). In addition, when significant differences exist between treatments (α ≤ 0,05), the Duncan new multiple range test (DNMRT) is used, organoleptic data were analyzed using the chi-square test (α ≤ 0.05), meanwhile, to determine the best treatment, an effectiveness test was performed. The results showed that the percentage substitution of yellow sweet potato significantly affected the water content, total β-carotene content, rehydration and swelling power, bulk density, panelists’ preference for color, aroma, taste, texture, elasticity and overall. Based on the effectiveness test, the best percentage substitution of  yellow sweet potato in instant tiwul production was P3 treatment (yellow sweet potato substitution by 30%), which has a total β-carotene content of 0.336 mg/100 g, panelists’ preference for color, aroma, taste, texture, suppleness, and overall of 28, 32,40, 32, 36, and 32% respectively.
Co-Authors Ahmad Nafi' Ahmad Subayri Alfarisy, Fariz Kustiawan Ali Wafa Andi Eko Wiyono, Andi Eko Aris Munandar Baity Nur Jannah Bambang Marhaenanto Bertung Suryadharma, Bertung Clara Septaria Melinda Darmaningrum, Sindy Rosa Dian Purbasari Dinasty Alfajar Rizky Dwika Mayang Sari EKA RURIANI Ekky Audina Rusita Faqih A, Abdillah Fatimatuz Zahra Fitri Wulandari Fitria Riany Eris Fuad Sauqi Isnain Gusna Merina Haidar Ali Hana, Dania Mazidatul Hendy Firmanto Herlina . Herry Purnomo Herry Purnomo, Bambang Hidayatulloh Hidayatulloh Hifdzil Adila Ida Bagus Suryaningrat Ida Bagus Suryaningrat Idah Andriyani Indah Nalurita Intan Kartika Setywati Izzeta, Muhammad Izzeldin Khumairoh, Luthfi Afrilia Larasati R, Khosyi M. Abd. Nasir Mahardika, Nidya S Mahardika, Nidya Shara Maharlika Pemuda Bhakti Nagara Mahendra, Enggar Lantang Melinda Lady Plus Miftahul Choiron Muhammad Syaiful Adzim Munandar, Aris Nidya Shara Mahardika Ninik Rizky Hastuti Novita Fitri Yulian Nugraha, Bima Arya Nurhayati Nurhayati Nurmalasari, Marsa Suci Prameswari, Dinda Putri Purnomo, Bambang Hery Putri, Azizah Rayya Kartiko Qurrotun A’yuni R. Dio Alif Pratama Rahayu, Supratiana Rahmawati, Elis Ramadani, Fadillah Sauma Rifdah Atikah Rizki Agustian Rizky Chandra Ardi Wardhana Rusdianto, Andrew Setiawan Safitri, Putri Listia Salsabila, Adine Rara Sapta, Muhammad Sadam Putra Sulistyani, Ika Suryaningrat, Ida Bagus Bagus Suwasono, Sony Tiarawardani, Dwi Anggi Ade Utami, Sabrina Dinda Winda Amilia Wiyono, Andi E Yuli Wibowo Yumni, Syafiya Zata