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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan ENVIAGRO Jurnal Ilmu-Ilmu Pertanian Indonesia agriTECH IJFAC (Indonesian Journal of Fundamental and Applied Chemistry) Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi & Industri Hasil Pertanian AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Seminar Nasional Lahan Suboptimal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Aptekmas : Jurnal Pengabdian Kepada Masyarakat Journal of Applied Agricultural Science and Technology Journal of Community Service Jurnal Pusat Akses Kajian Pangan dan Gizi Sriwijaya Foodtech Journal
Eka Lidiasari
Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya
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Sifat Fisikokimia dan Sensoris Tortilla dengan Penambahan Tepung Kacang Merah Merynda Indriyani Syafutri; Friska Syaiful; Eka Lidiasari; Jery Mega Saputra
Seminar Nasional Lahan Suboptimal 2021: Prosiding Seminar Nasional Lahan Suboptimal ke-9 “Sustainable Urban Farming Guna Meningkatkan
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Abstract

Syafutri MI, Syaiful F, Lidiasari E, Saputra JM.  2021. Physicochemical and sensory properties of tortilla  with red bean flour addition. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-9 Tahun 2021, Palembang 20 Oktober 2021. pp. 771-781. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI). Red bean is one of Indonesia's local beans which contain high fiber and protein. Red bean also contain bioactive compounds (polyphenolic) that have antibacterial activity. Red bean processing is still not optimal, therefore the research is needed to examine the potential of red bean flour in making of tortillas. This research aimed to study the effect of red bean flour addition on physicochemical and sensory properties of tortilla. This study used a Completely Randomized Design. The factor was proportion of corn flour and red bean flour with eight level treatments (F) consisting of F1 (100% : 0%), F2 (90% : 10%), F3 (80% : 20%), F4 (70% : 30%), F5 (60% : 40%), F6 (50% : 50%), F7 (40% : 60%), and F8 (30% : 70%). The parameters were physical (color and texture), chemical (moisture, protein, and food fiber content), and sensory properties (taste, texture, and color). The results showed that the proportion of corn flour and red bean flour had significant effects on lightness, redness, yellowness, moisture content, and sensory properties (taste, texture, and color). Based on sensory properties and protein content, tortilla of F5 (60% corn flour : 40% red bean flour) was the best treatment.   
Pengaruh Lama dan Suhu Pengeringan Terhadap Karakteristik Fisikokimia Tepung Beras Merah (Oryza nivara): Pengaruh Lama dan Suhu Pengeringan Terhadap Karakteristik Fisikokimia Tepung Beras Merah (Oryza nivara) Merynda Indriyani Syafutri; Friska Syaiful; Eka Lidiasari; Dela Pusvita
AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Vol 4 No 2 (2020): AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian
Publisher : Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (930.84 KB) | DOI: 10.33019/agrosainstek.v4i2.120

Abstract

Red rice is known to have advantages, i.e. contain fiber and anthocyanin that have functional properties. The potential of red rice needs to be explored more intensively through various studies. One effort to develop brown rice as food is to process it into flour. In the process of flour processing, there are several steps that must be considered to get flour with good physicochemical properties, such as drying and grinding. The purpose of this research was to learn the effect of drying time and temperature on the physicochemical characteristics of red rice flour. Randomized Block Design factorial was used in this research. The treatment factors were drying time (A) and drying temperature (B). Factor A consisted of three levels i.e. 1 hour, 2 hours, and 3 hours, and factor B also consisted of three levels i.e. 50°C, 55°C, and 60°C. The parameters observed in this study were yield, bulk density, water holding capacity, swelling power, solubility, moisture content, and amylose content of red rice flour. The results showed that the drying times and temperatures significantly reduced yield, bulk density, and moisture content, but significantly increased water holding capacity, swelling power, solubility, and amylose content of red rice flour. The moisture content of red rice flour was in accordance with the standards (SNI 3549; 2009).
Perbedaan Umur Panen Buah Timun Suri (Cucumis Melo l.) Serta Formulasi Santan Kelapa dan Susu Terhadap Karakteristik Es Krim Risma Nurul Arifa; Merynda Indriyani Syafutri; Eka Lidiasari
Jurnal Aplikasi Teknologi Pangan Vol 3, No 4 (2014): November 2014
Publisher : Indonesian Food Technologists

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Abstract

Tujuan penelitian adalah untuk mengetahui karakteristik fisik, kimia dan organoleptik es krim dengan perbedaan umur panen buah timun Suri (Cucumis melo l.) serta formulasi santan kelapa dan susu. Penelitian ini dilaksanakan pada bulan Maret 2011 sampai dengan Juli 2011 di Laboratorium Kimia Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indralaya. Penelitian menggunakan metode Rancangan Acak Kelompok Faktorial (RAKF) dengan 2 (dua) faktor perlakuan dan setiap kombinasi perlakuan diulang sebanyak 3 (tiga) kali. Faktor A adalah umur panen buah timun Suri (75-85 hari setelah tanam dan 90-100 hari setelah tanam) dan faktor B adalah formulasi perbandingan penambahan santan kelapa dan susu (90%:10%, 80%:20% dan 70%:30%). Parameter yang diamati meliputi karakteristik fisik (viskositas, warna, dan over run), karakteristik kimia (kadar kalium, kadar protein, kadar gula total dan kadar lemak), serta organoleptik (meliputi rasa, aroma, tekstur dan warna). Hasil penelitian menunjukkan bahwa perbedaan umur panen buah timun Suri berpengaruh nyata terhadap viskositas, lightness, hue, kadar kalium dan kadar protein. Formulasi perbandingan penambahan santan kelapa dan susu berpengaruh nyata terhadap viskositas, waktu leleh, over run, lightness, dan kadar gula total. Perlakuan A1B3 (buah timun Suri 75-85 hari setelah tanam, formulasi konsentrasi 70% santan kelapa dan 30% susu) merupakan perlakuan terbaik yang didapat dengan karakteristik fisik (viskositas 112,0 dPoise, lightness 76,23%, chroma 21,33%, hue 91,770 , waktu leleh 14,65 menit, over run 27,81%), kimia (kalium 0,80 g/L, kadar protein 4,79%, kadar gula total 29,97%, kadar lemak 15,38%), dan organoleptik dengan kategori suka (rasa 3,24, aroma 3,08, tekstur 3,20, dan warna 3,08).
POME Processing with Bioremediation Using Indigenous Bacteria (Bacillus toyonensis and Stenotrophomonas rhizophila), Electrocoagulation, and Bioremediation assisted with Electrocoagulation Methods Bambang Yudono; Sari Ulfariani; Fatma Fatma; Parwiyanti Parwiyanti; Eka Lidiasari
IJFAC (Indonesian Journal of Fundamental and Applied Chemistry) Vol 7, No 3 (2022): October 2022
Publisher : IJFAC (Indonesian Journal of Fundamental and Applied Chemistry)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24845/ijfac.v7.i3.122

Abstract

Palm oil mill effluent (POME) is wastewater containing dissolved materials with concentrations above the threshold. Generally, POME processing in Indonesia uses an open pond system. It is less efficient because it requires large areas and causing greenhouse gas effects. This research aims to improve the POME processing, three methods were studied; bioremediation using enrich indigent lypholitics bacteria (Bacillus toyonensis and Stenotrophomonas rhizophila.), electrocoagulation system, and combination of those methods. The parameters were measured were oil and fat contents, COD, pH, TSS, TDS, Fe and Cu metals. In the electrocoagulation method, the electrodes were used iron electrodes with a variation of electrical voltage 1.5, 3, 4.5 and 6 V. The bioremediation using indigent bacteria results in the removal of oil and fat -74.62%, COD -52.44%, TSS -43.11% and pH 6.38 at the incubation time for 6 days, TDS 21.42%, Fe -5.3% and Cu -64.70%. The electrocoagulation methods results oil and fat removal were -93.27%, COD was -85.71%, TDS -39%, TSS -84%, Cu -46%, Fe +92.35%, and pH 11.39 at a voltage of 6 V for 6 h. The combination of the two methods can reduce oil and fat levels by -87.39%, COD -56.70%, TDS -0.42%, TSS +15.88%, Cu -23.33%, Fe +93.74% and pH 8.82. The three methods were studied can improve the POME processing significantly.
Characteristics of Composite Flour Made of Kidney Bean and Soybean Merynda Indriyani Syafutri; Friska Syaiful; Eka Lidiasari; Parwiyanti Parwiyanti; Sugito Sugito; Erlita Indah Astari; Jery Mega Saputra
Journal of Applied Agricultural Science and Technology Vol. 7 No. 2 (2023): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v7i2.132

Abstract

Kidney beans and soybeans have the potential to be developed because they contain good nutrient. Kidney beans and soybeans are sources of vegetable protein. One form of development of legume products is composite flour. The aim of this study was to analyze the physical and chemical characteristics of composite flour made of kidney beans and soybeans. The experiment was designed using Completely Randomized Design with nine treatments and each treatment was replicated three times. The factor investigated was formulation of composite flour made from kidney bean and soybean (90%:10%; 80%:20%; 70%:30%; 60%:40%; 50%:50%; 40%:60%; 30%:70%; 20%:80%; and 10%:90%). The swelling power, solubility, color, white degree, moisture content, ash, protein, fat, and carbohydrate content were analyzed. The results showed that the higher percentage of soybean flour caused a decrease on  swelling power, white degree, and redness of composite flour, but it increased the value of solubility, lightness and yellowness of composite flour. Composite flour with higher percentage of kidney bean flour had higher carbohydrate level, while composite flour with higher percentage of soybean flour had higher protein and fat content. The moisture contents of composite flour made of kidney bean and soybean were in accordance with the standard for beans flour products.
PELATIHAN TEKNOLOGI PENGOLAHAN NANAS PADA UMKM DI KOTA PRABUMULIH Hermanto, Hermanto; Friska Syaiful; Triwardani Widowati; Gatot Priyanto; Merynda Indriyani Syafutri; Anny Yanuriati; Eka Lidiasari; Sugito, Sugito
Journal of Community Service Vol 6 No 1 (2024): JCS, June 2024
Publisher : Ikatan Dosen Menulis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56670/jcs.v6i1.227

Abstract

Prabumulih merupakan salah satu kabupaten yang ada di Sumatera Selatan yang menjadi salah satu sentra penanaman nanas. Selain dikonsumsi segar, nanas Prabumulih diolah menjadi berbagai produk olahan seperti bolu nanas, lapis nanas, wajik nanas dan pangsit nanas. Pengolahan buah nanas menjadi berbagai produk olahan ini banyak dikelola oleh Usaha Mikro Kecil dan Menengah (UMKM). Adanya UMKM ini sangat membantu memanfaatkan buah nanas sehingga tidak banyak yang terbuang dan dapat meningkatkan nilai ekonomis buah nanas. Selain melakukan pembinaan untuk memperbaiki mutu produk dan pengembangan produk dalam kegiatan pengabdian ini juga akan diperkenalkan bentuk produk lainnya yang memanfaatkan buah nanas, antara lain adalah selai lembar nanas dan minuman infuse water nanas. Selain itu akan disosialisasikan juga produk saos cabai dengan penambahan nanas.
Pengaruh Penambahan Tepung Beras Merah terhadap Karakteristik Kue Telur Gabus Sari, Yulina; Syafutri, Merynda Indriyani; Syaiful, Friska; Lidiasari, Eka; Parwiyanti, Parwiyanti; Defira, Citra
Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi) Vol 3 No 1 (2024): Pusat Kajian Pangan dan Gizi
Publisher : Pustaka Galeri Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55382/jurnalpustakapadi.v3i1.694

Abstract

Penelitian bertujuan untuk mempelajari pengaruh perbandingan tapioka dan tepung beras merah terhadap karakteristik fisikokimia dan sensoris kue telur gabus. Penelitian menggunakan Rancangan Acak Lengkap (RAL) non Faktorial, dengan perlakuan yaitu perbandingan tapioka dan tepung beras merah (A). Setiap perlakuan diulang 3 kali. Hasil penelitian menunjukkan bahwa peningkatan konsentrasi tepung beras merah secara nyata meningkatkan nilai kekerasan, kadar abu, dan kadar serat kasar, tetapi secara nyata menurunkan kecerahan (lightness) dan kadar air kue telur gabus. Kue telur gabus dengan perbandingan tapioka : tepung beras merah (80% : 20%) merupakan perlakuan terbaik berdasarkan uji hedonik (karakteristik sensoris), dengan nilai rata-rata kadar air 4,91%, kadar abu 1,37%, dan kadar serat kasar 4,87%.
Menduga Umur Simpan Kemplang yang Dimatangkan Menggunakan Microwave berdasarkan Persamaan Arrhenius Parwiyanti, Parwiyanti; Yulistika, Efri; Rosidah, Umi; Lidiasari, Eka; Indriyani Syafutri, Merynda
Seminar Nasional Lahan Suboptimal Vol 11, No 1 (2023): Prosiding Seminar Nasional Lahan Suboptimal ke-11 “Optimalisasi Pengelolaan Lah
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Abstract

Parwiyanti, P., Yulistika, E., Rosidah, U., Lidiasari, E., & Syafutri, M. I. (2023). Estimation shelf life of microwavable fish crackers using the arrhenius reaction kinetics equation. In: Herlinda, S. et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-11 Tahun 2023, Palembang 21 Oktober 2023. (pp. 110-117).  Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Microwavable fish crackers had hygroscopic properties so it needs to be packaged properly. The objective of this research was to determine the shelf life of microwavable-packaged fish crackers. The fish crackers microwave was packed with three various method which are polypropylene (PP), PP + silica gel, and nylon + vacuum. Estimation of shelf life was done by calculating the parameters of degradation of microwavable fish crackers with the reaction kinetics equation and processed using the Arrhenius equation. The quality parameter was moisture content. Quality parameters are measured every 5 days during 30 days of storage at 30oC. The results showed that the kinetics of changes in the water content of microwavable fish crackers packed in three packaging combinations following reaction order one(1) and order two(2). The shelf life of microwavable fish crackers packaged in PP was 27 days, PP+silica gel packs was 29 days, and nylon+vacuum packs was 31 days. 
Karakteristik Virgin Coconut Oil (VCO) dan Protein Krim Santan yang Diektraksi dengan Metode Pancingan Parwiyanti, Parwiyanti; Lidiasari, Eka; Yudono, Bambang; Aprilia, Rantika; Debi Yora, Riska
Seminar Nasional Lahan Suboptimal Vol 10, No 1 (2022): Prosiding Seminar Nasional Lahan Suboptimal ke-10 “Revitalisasi Sumber Pangan N
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Parwiyanti P, Lidiasari E, Yudono B, Aprilia R, Yora RD. 2022. Characteristics virgin coconut oil (VCO) and protein of coconut milk cream extracted by fishing method. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 337-345.  Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).The coconut product that has high added value as a raw material for cosmetics and medicine was Virgin Coconut Oil (VCO). The objective of this research was to determine effect of the concentration induced VCO and the speed of stirring on the VCO and protein characteristics of coconut milk cream. The experiment used a Factorial Completely Randomized Design with two factors. The first factor was VCO concentration consisting of 3 levels (5%, 7%, and 10%) and the second factor was stirring speed consisting of 3 levels (500, 700, and 900 rpm). The parameters were yield, moisture, free fatty acids, degree of clarity and peroxide number for VCO and yield, moisture, ash and protein content for protein. The results for VCO showed that the concentration of induced VCO had a significant effect on the yield, stirring speed had a significant effect on the value of free fatty acids, the interaction of the two treatment factors had a significant effect on the value of the degree of clarity. The best treatment for VCO was induced VCO concentration of 5% and stirring speed of 500 rpm. For protein: the interaction of the induced VCO and stirring speed  had significant effect on water and protein content. The best treatment for protein was obtained in the 10% induced VCO concentration and stirring speed of 900 rpm.
The KARAKTERISTIK FISIK PATI GEMBILI (Dioscorea esculenta L.) DAN TALAS (Colocasia esculenta L.) TERMODIFIKASI ALKOHOL-BASA Parwiyanti, Parwiyanti Parwiyanti; Mahayati, Nura; Lidiasari, Eka; Nurjannah, Tri
Enviagro: Jurnal Pertanian dan Lingkungan Vol 10 No 2 (2024): Enviagro: Jurnal Pertanian dan Lingkungan
Publisher : Program Studi Magister Ilmu Pertanian, Fakultas Pertanian, Fakultas Pertanian, Perikanan dan Biologi Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/enviagro.v10i2.5400

Abstract

Modification of Dioscorea esculenta and Colocasia esculenta starch through NaOH-Etanol was conducted to improve and expand the use of this starch in instant product, especially as binding agent of laksa instant. This study aimed to determine the effect of varying amounts of NaOH on physical characteristics of lesser yam and taro starch. The research was conducted at Agricultural Product Chemical Laboratory, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University. This study used a Split Plot Design with two treatment factors were the types of starch (lesser yam and taro) and varying amounts of NaOH 3 M (0, 3, 6, 9 g). The parameters observed included whiteness level, water solubility, water absorption index, solubility index, and swelling power. The results showed that the type of starch had significantly affected on water absorption index, water solubility, swelling power, solubility index of modified starch. The amount of NaOH had significantly affected on whiteness level, water absorption index. water solubility, swelling power, solubility inde of modified starch. Moreover, the interaction between types of starch and the amount of NaOH had significantly affected on water absorption index, solubility in water, solubility index of modified starch. The best treatment was lesser yam starch with the addition 3 g of NaOH 3M as binding agent.
Co-Authors . Parwiyanti Agus Wijaya Agus Wijaya Alif Muflih, Muhammad Anny Yanuriati Aprilia, Rantika Aprilia, Wida Rina Bambang Yudono Bambang Yudono Citra Pratiwi Prayitno Debi Yora, Riska Defira, Citra Dela Pusvita Efri Yulistika Eka Intan Kumala Putri Erika Putri, Nadia Erlita Indah Astari Fatma Fatma Filli Pratama Friska S Gatot Priyanto Hendra Indawan Herlianah Hermanto Hermanto Hermanto Ichsan, Onne Ichsan, Onne Akbar Nur Indriyani Syafutri, Merynda Jery Mega Saputra Jery Mega Saputra Khodijah, Citra Mahayati, Nura Marieska Verawati Marieska Verawati Merynda Indriyani Syafutri Merynda Indriyani Syafutri Nura Malahayati Nurjannah, Tri Nurmaseli, Tri Parwiyanti Parwiyanti Parwiyanti Parwiyanti Parwiyanti, Parwiyanti Parwiyanti, Parwiyanti Parwiyanti Pratiwi, Citra Prayitno, Citra Pratiwi Pusvita, Dela Risma Nurul Arifa Rosidah, Umi Sari Ulfariani SUGITO Sugito - Sugito Sugito Syafutri, Merynda Syaiful, Friska Tamrin Tamrin Tri Wardani Widowati Triwardani Widowati Yanuriati, Anny Yulina Sari, Yulina