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All Journal International Journal of Advances in Applied Sciences Jurnal Teknologi Dan Industri Pangan Jurnal AGROTEKNOLOGI Jurnal Ilmu Dasar Jurnal Penelitian Pascapanen Pertanian Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian ROTOR: JURNAL ILMIAH TEKNIK MESIN agriTECH UNEJ e-Proceeding Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi Pertanian Andalas Abdi Dosen : Jurnal Pengabdian Pada Masyarakat International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal La Lifesci Journal of Applied Agricultural Science and Technology Jurnal Teknologi Pangan Teknologi dan Industri Pertanian Indonesia Jurnal Sains dan Teknologi Pangan

Triana Lindriati

Department Of Agriculture Products, Faculty Of Agricultural Technology, University Of Jember

Author-ID : 307673

Religion Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

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STUDI BIODEGRADASI FILM BIOPLASTIK TEMBAKAU MENGGUNAKAN BAKTERI EM4 M. Muhaimin; Triana Lindriati; Andrew Setiawan Rusdianto
UNEJ e-Proceeding 2018: Pembangunan Pertanian dan Peran Pendidikan Tinggi Agribisnis: Peluang & Tantangan di Era Indus
Publisher : UPT Penerbitan Universitas Jember

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Plastic waste into one of global-scale environmental problems. Types of plastic in circulation in the community is a synthetic plastic from raw petroleum are limited in number, could not be renewed, and the synthetic plastic raw material petroleum difficult degraded by microorganisms or difficult overhauled in biodiversity (nonbiodegradable) thus leading to a buildup of plastic waste which have an impact on environmental pollution so that required the development of plastic that is environmentally friendly and sustainable, known as bioplastic (biodegradable plastic). The research method used was experimental research methods using different treatment. Treatment 1 uses only the base of cassava starch as control (P0), treatment of cassava starch base material 2 added powder tobacco stem 1 gram (P1), treatment of cassava starch 3 basic ingredients added to tobacco stems 2 grams of powder (P2). This research aims to test the ability of biodegradable film bioplastic produced with the help of bacteria EM4. From the test results obtained that the film made from bioplastic starch cassava powder tobacco stem with the addition of biologically degraded on the 6th day.

Technical Functional Properties of Crude Water Soluble Polysaccharide From Durian Seed (Durio zibethinus Murr.) Herlina .; Triana Lindriati; Noer Novijanto; Ayu Anggraini
UNEJ e-Proceeding Indonesian Protein Society (IPS), International Seminar and Workshop 2014
Publisher : UPT Penerbitan Universitas Jember

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Durian seeds can be utilized as a producer of Water Soluble Polysaccharide (WSP) that can be applied to food products because crude extract of WSP is hydrocolloid. WSP interacts with other components, directly and indirectly affect processing applications, food quality, and acceptance.Water binding, solubility, viscosity and surface activity are important properties, determining usefulness and final product quality in a food system. The absence of extraction conditions that support so that the need for improved methods to variations in temperature and long extraction. This study aim to determine the effect of temperature and long extraction that produces the highest yield value and to determine the functional properties of the WSP. The results of this study are the highest yield values in the 50 oC temperature extraction ang long extraction 2 hours amounted to 2,26%, solubility in water of 51,61%; lightness 34,14; water holding capacity (WHC) 2339,35%; oil holding capacity (OHC) 425,36%; emulsion power 55,77m2/g; emulsion stability 585,50 minutes, foaming power 157,39 ml/g; foaming stability 25,43%. Long extraction increase the value of WHC and OHC but discrease the value of water solubility, foaming power and lightness. Keywords: durian seed, water soluble polysaccharide, extraction, technical functional properties.

Physical Properties of Gel and Edible Plastic from Whey and Tapioca In Various Ratio and pH Value Triana Lindriati; Herlina .; Ahmad Nafi
UNEJ e-Proceeding Indonesian Protein Society (IPS), International Seminar and Workshop 2014
Publisher : UPT Penerbitan Universitas Jember

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Edible plastic usually made from hydrocolloids and could be produced by solvent casting method whereas gel was made before casting. Potential of whey protein combined with tapioca as edible plastic based component was studied at this research. pH of solvent could affect interaction of whey and tapioca during gel preparation. The gel’s characters affected on plastic’s characters . The research objectives were to study effect of whey and tapioca ratio and pH of solvent on physical properties of gel and edible plastics. Randomized Factorial Block Design were used. The two factors were porpotion of whey protein-starch mixture (0%, 20%, 40%, 60%, 80%, 100%) and pH of solvent ( 4, 7 and 9). Increasing of whey porpotion could increase solubility of gel but decrease gel’s lightness and texture. Increasing of pH could increase gel’s solubility and decrease lightness and texture. There was significant effect (p≤0,05) of whey porpotion and pH interaction on gel’s characters. Increasing of whey porpotion could increase tensile strength and decrease elongation and solubility of edible plastics but the increasing of tensile strength was not significant (p≥0,05). Increasing of pH could increase elongation and decrease tensile strength and plastic’s solubility. There wasn’t significant effect (p≥0,05) of whey porpotion and pH interaction on edible plastic’s characters. The result showed that whey addition had decreased plastic’s characters even at 100% whey ratio tensile strength and elongation value were zero, edible plastic could not be produced from 100% whey. Keywords: texture, solubility, elongation, tensile strength, interaction

KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS FRUIT LEATHER PISANG AMBON (Musa paradisiaca S.) DENGAN PENAMBAHAN GULA DAN KARAGENAN Ages Dwiga Marzelly; Triana Lindriati; Sih Yuwanti
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Fruit leather is a fruit product that has been destroyed and then dried using an oven, so as to form a thin sheet that can be rolled. Fruit leather is generally a thin sheet with a thickness of 2-3 mm, 10-20% water content, plastis texture, was a consistency and a specific taste according to the type of fruit used. Ambon banana has a low pectin content that requires a gel-forming agent to produce the desired texture. One of the commonly used gelling materials is carrageenan. Carrageenan is one of the seaweed derived hydrocolloids that have the ability to form gel and can improved the texture of the product. Carrageenan in gel form must have a dehydrating compound. The common dehydrating agent is sugar. Sugar is a material that can attract water molecules that bind to carrageenan molecules, so that sugars can make a solid gel. The purpose of the study to determine the effect of additional sugar and carrageenan concentration on physical, chemical, and sensory characteristics of fruit leather of Ambon banana and to determine the amount of additional of sugar and carrageenan concentration according to sensory data to produce fruit leather with good sensory characteristics. This study used Completely Randomized Design (RAL) consisting of two factors and three replications. The first factor is the percentage of sugar consisting of 5%, 10%, and 15%. The second factor is the percentage of carrageenan consisting of 0.3%, 0.6%, and 0.9%. Tests carried out include physical characteristics (lighness, texture, tensile strength, and elongation), chemical characteristics (moisture content and ash content), as well as sensory characteristics (color, taste, aroma, texture and overall). The data obtained is processed using a fingerprint analysis analysis of variance using Minitab program V.1.7. If there is a significant difference or influence, then a tukey test on test level α ≤ 5% is used. The result of this research showed that the production of fruit leather of banana Ambon with the concentration of sugar and carrageenan added has a significantly characteristic sensory taste and texture, while no significant effect on the sensory characteristics of color, aroma, overall, physical characteristics (lightness, texture, elongation and tensile strength) and chemical characteristics (ash and water content). Determination of the best treatment in this study was found in A2B1 treatment using 10% sugar concentration and 0.3% carrageenan with a very liking assessment as follows 3% color; aroma 13%; 17% texture; 13% taste; and overall 13% with a total value of 59%. Keywords: caragenan, fruit leather, sugar

SIFAT FISIK DAN ORGANOLEPTIK BERAS TIRUAN DARI MOCAF DAN TEPUNG JAGUNG DENGAN TEPUNG KETAN SEBAGAI BAHAN PENGIKAT Triana Lindriati; . Djumarti; Lila Ismawati
JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

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Indonesian is the greatest consumer of rice in the world. Their dependence on rice would bother national food security. The availability of artificial rice made from local materials is expected to overcome food security problem. Cassava and corn flour with glutinous rice flour addition as binding agent expected could produce good properties of artificial rice. This research used Modified Cassava Flour (MOCAF) to replace cassava flour. The experiment divided two levels and every level used factorial design with one factor. There were two levels which glutinous rice flour addition was factor in the first level and MOCAF and corn flour composition was factor in the second level. The best values of physical characteristic in the first level are 0% of glutinous rice flour addition with swelling power 94,16%, rehydrating power 73,73%, lightness 84,59, and chrome 28,14, also 20% of glutinous rice flour addition with dispersed material value 5,60%. Whereas, the best sensory evaluation is 0% of glutinous rice flour with whole hedonic score 4,02. The glutinous rice flour addition would reduce the presentage of dispersed material and reduce score of sensory evaluation. In the second level, the best values of swelling power is 118,57%at 40% of MOCAF, dispersed material is 3,60%at 100% of MOCAF. Whereas the best value of rehydrating power is 77,43% at 0% of MOCAF, lightness 87,16%, and chrome 27,24. The best value of sensory evaluation is 0% of MOCAF with score 4,68. Increasing of MOCAF would reduce dispersed material and reduce score of sensory evaluation.Keywords: artificial rice,starch gelatinyzation, mocaf, glutinous rice flour

APLIKASI VARIASI SUKROSA DAN PERBANDINGAN GELATIN-KARAGENAN PADA PERMEN JELI KOPI ROBUSTA (Coffea canephora P.) Septy Handayani; Triana Lindriati; Fuji Kurniawati; Puspita Sari
JURNAL AGROTEKNOLOGI Vol 15 No 01 (2021)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v15i01.24023

Robusta coffee is widely cultivated in Indonesia, and it is often processed into ground coffee. In this study, coffee jelly candy was made for product diversification of coffee. In this case, gel forming agents and sugar are needed to build jelly candy texture, aroma, and taste. The aim of this research was to study the characteristics of coffee jelly candy as affected by sucrose concentration and the ratio of carrageenan to gelatin. A completely randomized design using two factors (sucrose concentration of 40% and 60%; and gelatin to carrageenan ratio of 25:75, 50:50, and 75:25 w/w) was employed. The result showed that sucrose concentrations and gelatin to carrageenan ratio significantly (α > 5%) affected texture, color, moisture content, ash content, and organoleptic parameters (preference towards color, texture, taste, and overall). However, sucrose concentration and the ratio of gelatin to carrageenan not significantly (α < 0,05%) affect antioxidant activity and polyphenol concentration. The effectiveness test showed that coffee jelly candy with 40% sucrose concentration and the ratio of gelatin:carrageenan 50:50 had the highest score with L (lightness) value of 46.79, hardness of 54.53 g/mm, moisture content of 19.26%, ash content of 1.36%, antioxidant activity of 26.63%, total polyphenol of 0.46 mg GAE/mL, preference towards color of 5.60 (rather like), preferences towards aroma of 5.83 (rather like), preferences towards taste of 5.10 (rather like), preferences towards texture of 5.13 (rather like), and overall preference of 5.57 (rather like). Keywords: carrageenan, gelatin, jelly candy, organoleptic, robusta, sucrose

SIFAT FISIK DAN ORGANOLEPTIK BERAS TIRUAN YANG DIBUAT DENGAN VARIASI LAMA PENGADUKAN DAN WAKTU AGING Triana Lindriati; . Djumarti; Lusinda Munika Sari
JURNAL AGROTEKNOLOGI Vol 7 No 02 (2013)
Publisher : Faculty of Agricultural Technology, University of Jember

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Making artificial rice is an important step in the framework of the national food security program. Study is divided into two parts, where Research I was varying the time of stirring and Research II was studying aging time. Stirring and aging should be studied because it affects the pragelatinisation process. The results showed that the time of stirring on artificial rice significantly affect rehydration power, dispersed material, and swelling power. While the aging time effect on the brightness, power rehydration, dispersed material, and swelling power. In organoleptic parameters, stirring has no effect on the value, preverences of color, flavor, aroma, appearance, and overall. While the aging time affects the value appearance and overall. Artificial rice which has the most excellent consumer acceptance is that the long treatment of 20 minutes stirring and 3 days aging time. Artificial rice stirring at 20-minute treatment has a brightness value of 52,8; 141,2% power rehydration; dispersed material 4,1%; and swelling power 244,2%. While artificial rice with 3 days aging treatment has the lightness value of 50,9; power rehydration 78,9%; 13,6% dispersed material; 234,3% swelling power.Keywords: artificial rice, MOCAF, pragelatinisation, consumer acceptance

AKTIVITAS AIR, KURVA SORPSI ISOTHERMIS SERTA PERKIRAAN UMUR SIMPAN FLAKE UBI KAYU DENGAN VARIASI PENAMBAHAN KORO PEDANG Triana Lindriati; Maryanto Maryanto
JURNAL AGROTEKNOLOGI Vol 10 No 02 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

The aim of our study determined water activity value, moisture sorption isotherm characteristic and predicted shelf life of cassava flake with variation of jack bean addition. The purpose of jack bean addition in to the flake to increase protein content. The result showed that water activity content of flake with 30% jack bean addition was 0,21±0,0034; 25% addition was 0,29±0,0027 and 20% addition was 0,21±0,0041. The moisture sorption isotherm characteristic of the flake was adsorption type (type II). Oswin equation can be used to predict the moisture content of flake related with relative humidity of environment that suitable with sorption isotherm curve. Flake with 25% jack bean addition packed in HDPE, stored in 85% relatie humidity room had highest selft life, that was 284 days. The lowest shelf life was flake with 25% and 20% addition packed in LDPE, stored in 95% relative humidity. The value of the shelf life was 21 days Keyword: packaging, moisture sorption isotherm, shelf life, water activity, cassava flake, jack bean

PENERAPAN BISNIS MODEL KANVAS DALAM PENENTUAN RENCANA MANAJEMEN USAHA KEDELAI EDAMAME GORENG Novitha Herawati; Triana Lindriati; Ida Bagus Suryaningrat
JURNAL AGROTEKNOLOGI Vol 13 No 01 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Business model canvas (BMC) is a strategic management and lean start-up template for developing new or documenting existing business models. It is a visual chart with elements describing a firm's or product's value proposition, infrastructure, customers, and finances. It assists firms in their aligning activities by illustrating potential trade-offs. Business model canvas focuses on the idea of creating value in a business. The purpose of implementation of BMC was to determined the best business planning of fried edamame, when it applied to the industry or MSMEs (Micro, Small and Medium Enterprises). The method in the research used descriptive method, while the data analysis used qualitative analysis. Primary data collection was obtained from interviews. Analysis was done by compiling the initial hypothesis, hypothesis testing and verification of business model canvas (BMC). The results showed that the business model strategy for fried edamame products in the value proposition component were crispy, natural, labeled and applied good cooking oil for use. The customer segment component were the buyers of the entire Jember Regency including men and women over 20 years old with middle income. Components of revenue streams were fried edamame product sales, sale of unused oil, and sale of edamame peel to farmers, while the component channels were direct selling and retailers for fried edamame product. Keywords: business model, fried edamame, strategy, value proposition

ANALISIS FINANSIAL AGROINDUSTRI BERBASIS DAGING TIRUAN BERBAHAN DASAR TEPUNG BIJI DURIAN (Durio zibethinus Murr.), ISOLAT PROTEIN KEDELAI DAN AIR Dicki Hardi Wantoro; Herlina Herlina; Triana Lindriati
JURNAL AGROTEKNOLOGI Vol 9 No 02 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

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Meat analog is usually made of isolated soy protein and water. Durian (Durio zibethinus Murr.) seeds flour contained carbohydrate to improve its texture and can decrease blood cholesterol. This potential shoving of meat analog-based agroindustry. One of method to feasibility agroindustry identification using finansial feasibility analysis. The purpose of this research is to determine finansial feasibility and sensitivity analysis of meat analog agroindustry. The result showed meat analog agroindustry is a decent executed NPV 447.775.852, IRR of 28,56%, B/C Ratio of 1,35, the Payback Period for 2 year 5 months 12 days. To get the profit, meat analog production must be above 21.465 packaging and sales value of more than Rp. 103.033.458,00. In the sensitivity analysis of meat analog agroindustry is viable when there is an increase in variable cost and is not viable when a decrease in the selling price of 15%.Keywords: meat analog, financial analysis, sensitivity

Co-Authors - Herlina, - . Djumarti Afriliana, Asmak Ages Dwiga Marzelly Ahmad Nafi Ahmad Nafi Ahmad Nafi Aji Sukoco Annisafitri Ayu Anggraini Ayu Anggraini Azizah, Wafiq Budianto, Ivan Rivaldy Bustani Pakartiko Danang Yudistiro, Danang Yudistiro Diana Mahfiatus Salimah Dicki Hardi Wantoro Dicki Hardi Wantoro, Dicki Hardi Dwi Djumhariyanto Dwi Fatma Wijayanti Eka Ruriani Fadhiyah, Umrotus Shofiyatul Firda Ainia Adha Fitria Agustina Fuji Kurniawati Hari - Arbiantara Hari Arbiantara Hari Arbiantara Basuki Hari Arbiantara, Hari Hema Paramashinta Herlina . Herlina . Herlina . Herlina Herlina Herlina Herlina Herlina Herlina Herry Purnomo, Bambang Ida Bagus Suryaningrat Ike Khasanatut Daroini Inna Manikam Wahyudi Jefrinka Nelza Emania Lila Ismawati Luh Putu Ratna Sundari Lusinda Munika Sari M. Muhaimin Maghfirah Usman Mahros Darsin Manik Nur Hidayati Maria Belgis Maryanto Maryanto Masahid, Ardiyan Dwi Maulana, Aditya Bagas Mukhamad Fauzi Mukhamad Fauzi Mukhamad Komar Mukhammad Fauzi Naila, Naila Aulia Fatwa nFN Giyarto Nidya Shara Mahardika Niken Widya Palupi Noer Novijanto Novitha Herawati Nurhayati Nurhayati Nurhayati Nurhayati Oscalani, Queny Prahasbynar Prahasbynar Puspita Sari PuspitaSari . Qriyasa Etik Juwita Renny Dwi Anggraeni Rusdianto, Andrew Setiawan Sakinah Sakinah Septy Handayani Sih Yuwanti Siswoyo Soekarno SULISTIYANI SULISTIYANI Sulistyani Sulistyani Unus . Vionita, Riska Rahma Wibowo, Robertoes Koekoeh Koentjoro Yhulia Praptiningsih Zelika Gita Sari

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