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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Pangan dan Gizi ENVIAGRO Jurnal Ilmu-Ilmu Pertanian Indonesia agriTECH Jurnal Agroindustri IJFAC (Indonesian Journal of Fundamental and Applied Chemistry) Jurnal FishtecH 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 Jurnal 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 Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS) Sriwijaya Foodtech Journal
Eka Lidiasari
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indonesia
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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (404.562 KB)

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.
Rasio Tepung Sagu (Metroxylon sagu Rottb) dan Pati Ganyong (Canna discolor) Terhadap Karakteristik Pempek Ikan Rucah Eka Lidiasari; Irmayanta Tarigan; Basuni Hamzah; Tamaria Panggabean; Parwiyanti Parwiyanti
Jurnal FishtecH Vol 12, No 1 (2023)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/fishtech.v12i1.21267

Abstract

The objective of this research was to determine the effect of sago flour and canna flour additions on the characteristics of trash fish pempek. The research was conducted at Agricultural Product Chemical Laboratory of Agricultural Technology Faculty of Agriculture, Sriwijaya University. The research used a Non Factorial Completely Randomized Design (CRD) with the treatment of flour formulation that was sago flour and canna flour as much as six treatments and each treatments was repeated three times. The observed parameters were texture, moisture content, protein content, crude fiber content and organoleptic (flavor, taste, and texture). The result showed that the subtition of wheat flour with sago flour and canna flour had significant effects on texture,and organolepic (flavor,taste, and texture). Pempek trash fish with a ratio of 80% sago flour and 20% canna flour was the best treatment according to sensory evaluation (flavor, texture,and taste) which was categorized as liked by panelists.
KARAKTERISTIK FISIKOKIMIA VIRGIN COCONUT OIL DALAM BERAGAM KONSENTRASI ASAM ASETAT DAN WAKTU INKUBASI Parwiyanti Parwiyanti; Eka Lidiasari; Bambang Yudono; Tyas Dwi Wijayanti
Jurnal Agroindustri Vol. 13 No. 1 (2023): Mei 2023
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.13.1.34-43

Abstract

Virgin Coconut Oil (VCO) is a processed coconut product that has the potential to be used as a raw material for cosmetics and medicine. The purpose of this research is to determine the concentration of acetic acid and incubation time that give the best physicochemical characteristics of VCO. The research design used a Completely Randomized Factorial Design (CRFD) with two treatment factors, each repeated three times. The first treatment factor was the concentration of acetic acid (1%, 1.5%, 2%, and 2.5%), and the second factor was the incubation time (24 hours, 48 hours, and 72 hours). The parameters observed were pH, yield, free fatty acid content, moisture content, and clarity degree. The results showed that the concentration of acetic acid and incubation time had a significant effect on the yield. The interaction of the two treatment factors had a significant effect on the pH, yield, free fatty acid content, moisture content, and clarity degree. The best treatment was obtained at a concentration of 1% acetic acid and an incubation time of 24 hours, resulting in a yield of 16.3%, moisture content of 0.07%, and clarity degree of 95.56%, which met the quality requirements for VCO except for the free fatty acid content (1.71%).
SOSIALISASI DAN PELATIHAN PENGOLAHAN JELLY NATA SIAP SAJI DAN MINUMAN NATA READY TO DRINK PADA UKM NATA DE COCO DI KOTA PRABUMULIH Eka Lidiasari; Merynda Indriyani Syafutri; Parwiyanti Parwiyanti; Friska Syaiful; Tri Wardani Widowati; Filli Pratama; Umi Rosidah
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 3 No. 2: Juli 2023
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jabdi.v3i2.6010

Abstract

UKM KsP and UKM Triliyat are businesses that produce nata de coco in Prabumulih City, South Sumatra Province. During this time, both produce and market packaged nata de coco. Nata de coco has the potential to be developed into products such as ready to eat jelly and ready to drink beverages. This community service activity aimed to provide socialization and counseling to UKM KsP and UKM Trilliyat about processing and packaging technology for ready to eat nata jelly product and ready to drink nata beverages product. The activity stage consisted of three, namely the socialization and counseling stage, the independent practice stage, and testing the sensory properties stage. The methods used were material explanation and discussion, practice, and sensory testing. The results of the activity showed that nata de coco can be developed into ready to eat nata jelly product and ready to drink nata beverages product. In addition, UKM KsP and UKM Triliyat had been able to process ready to eat jelly nata product and ready to drink nata beverages product with attractive packaging. Ready to eat nata jelly product and ready to drink nata beverages product had sensory properties (appearance, aroma, taste, and texture) that were accepted and liked by panelists.
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%.
Co-Authors . Parwiyanti Agus Wijaya Agus Wijaya Alif Muflih, Muhammad Anny Yanuriati Aprilia, Rantika Aprilia, Wida Rina Bambang Yudono Bambang Yudono Bambang Yudono Basuni Hamzah Boby Pranata 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 Filli Pratama Friska S Friska Syaiful Gatot Priyanto Hendra Indawan Herlianah Hermanto Hermanto Hermanto Ichsan, Onne Ichsan, Onne Akbar Nur Ina Permata Sari Indriyani Syafutri, Merynda Irmayanta Tarigan Jery Mega Saputra Jery Mega Saputra Khodijah, Citra Mahayati, Nura Marieska Verawati Marieska Verawati Merynda Indriyani Syafutri Merynda Indriyani Syafutri Nindia Febianti Nura Malahayati Nurjannah, Tri Nurmaseli, Tri Parwiyanti Parwiyanti Parwiyanti Parwiyanti Parwiyanti Parwiyanti 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 Tamaria Panggabean Tamrin Tamrin Tri Wardani Widowati Tri Wardani Widowati Trisna Wahyu Swasdiningrum Putri Triwardani Widowati Tyas Dwi Wijayanti Umi Rosidah Yanuriati, Anny Yulina Sari, Yulina