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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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Ultrasound Assisted Extraction and Characterization of Pectin from Red Dragon Fruit (Hylocereus Polyrhizus) Peels Triana Lindriati; Maria Belgis; Mukhamad Fauzi; Qriyasa Etik Juwita; Sakinah Sakinah
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.v7i2.76

Pectin has numerous applications in the food industry because of its gelling capability. Dragon fruit peel is an ideal source of pectin since it contains pectin of around ± 10.8% of the weight. In this research, the extraction of pectin from dragon fruit peels used ultrasonic waves. This study was an experimental research with three independent variables that was a type of acid (HCl and CH3COOH), acid concentration (0.1 N and 0.2 N), and extraction time (30, 60, and 90 minutes). The control sample was pectin extracted by conventional methods, dipped in 0.1 N acids at room temperature for 24 hours. The result showed that the ultrasound-assisted extraction was an effective method to extract pectin from peels of red dragon fruits, whereas the yield was even twice that compared with the control sample. The treatment of 90 minutes of sonication in 0.2 N HCl produced the highest yield (2.71%). The pectin has a yellowish to a white degree of color and a 2.22 g.s/cm viscosity. It has a 902.2 mg equivalent weight, 6.14% methoxyl content, 54.4% galacturonic acid content and 63.8% esterification degree. The value of esterification degree and methoxyl content indicated that pectin from this research is high ester-pectin and low-methoxyl pectin.

Optimasi Pembuatan Daging Tiruan Umbi Porang (Amorphophallus oncophyllus) dan Isolat Protein Kedelai dengan Metode RSM (Response Surface Methodology) Triana Lindriati; Ahmad Nafi; Zelika Gita Sari
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 11, No 2 (2019): Vol. (11) No. 2, Oktober 2019
Publisher : Agricultural Faculty

Meat analogue is a form of product which has originated from vegetal component which has a lot of tissue and could replace animal meat. The forming of meat analogue is using the extrusion technique. Primary ingredient which used is isolate soy protein and water, but also it is able to be added by other carbohydrates source such as porang bulb (Amorphophallus oncophyllus) wherewith increase the functional character over the meat analogue. This research is aimed for identify the optimum condition of proper treatment between the water additional formulation, isolate soy protein, porang bulb, therewithal the extrusion time. This reasearch was conducted in 5 phases: (1) determining the water content, isolate soy protein and porang bulb powder extrution time; (2) undertaking the randomization box-behnken model over RSM method. (3) Meat analogue forming based on the related randomization; (4) analysed parameters are; texture, WHC, OHC, protein solubility and organoleptic. The data analysis is using RSM Analyze. The optimization result of porang bulb meat analogue in the formulation of 90% water content, 18 minutes of extrusion time and 50% of used isolate soy protein. Meat analogue character with the optimization result as follows: texture 66,93 g/mm, WHC 304,98%, OHC 60,15%, protein solubility 80,06% and organoleptic 70,6%.

THE APPLICATION OF LAMP DRYER ON PRODUCTION OF MORINGA (MORINGA OLEIFERA) LEAF FLOUR Triana Lindriati; Maria Belgis; Annisafitri
Jurnal Pangan dan Agroindustri Vol. 10 No. 2: April 2022
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2022.010.02.3

The ultilization of moringa leaf can increase by flour processing where drying is the main step. This research was conducted to determine the physical and chemical characteristics of moringa leaf powder produced by lamp drying compared to solar and ovens dryers. Five variations of drying methods were applied (sunlight, oven 40ºC and 60ºC, lamp dryer 40ºC and 60ºC). The results showed, the lamp dryer produced moringa leaf flour that have good physical and chemical properties, that are yield 35.21 – 35.10%; the highest green degree 4.60 – 4.70; the bulk angle 8.09 – 8.44 and the bulk density 0.43 – 0.43. The water content fulfill the SNI standard, that is :10.03 – 10.13%. Meanwhile, the levels of vitamin C 26.48 – 28.28%; chlorophyll 18.41 – 19.25 mg/L and antioxidant activity 43.45 – 43.84 % of DDPH inhibition. However, the total polyphenol content of moringa leaf flour obtained from lamp drying was the lowest, that is 4.88 – 4.98 mg/L.

Study of Cracker Production with the Addition of Black Garlic and Sodium Tripolyphosphate Herlina, Herlina; Yuwanti, Sih; Maulana, Aditya Bagas; Lindriati, Triana; Nurhayati, Nurhayati
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 1 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.01.2

AbstractThis study examines how black garlic and sodium tripolyphosphate (STPP) concentrations effect cracker physical, chemical, and organoleptic characteristics, also determined the black garlic and STPP optimal concentration to produce cracker with desirable quality. A completely randomized design was used, with two factors: black garlic concentration (3%, 6%; 9%) and STPP concentration (0.1%; 0.3%; 0.5%). The test parameters were color (lightness), swelling power, hygroscopicity, water content, ash content, total polyphenols, antioxidant activity, and organoleptic tests (color, flavor, taste, crispiness, and overall). An effectiveness test was conducted to determine the black garlic and STPP right concentration in cracker production. The results showed that the black garlic concentration significantly effected the lightness, swelling power, hygroscopicity, water content, ash content, antioxidant activity, and total cracker polyphenols. STPP concentration significantly effected the cracker ash content. Garlic and STPP concentration had significant organoleptic effects on color preference, flavor, taste, and crispiness. The cracker with a concentration of 3% black garlic and 0.5% STPP were the best and preferred. The effectiveness score was 0.64, with physical characteristics of color lightness 23.39 ± 0.20, swelling power 82.51 ± 0.11%, hygroscopicity 5.07 ± 0.41%, and chemical characteristics of water content 5.83 ± 0.16%, ash content 2.77 ± 0.25%, total polyphenols 0.175 ± 0.001%, antioxidant activity 16.14 ± 0.20. The organoleptic test scores were color 6.00±0.12, flavor 5.60±0.43, taste 5.68±0.31, crispiness 6.92 ± 0.32, and overall 6.28 ± 0.42.Keywords: antioxidant activity, black garlic, cracker, sodium tripolyphosphate AbstrakPenelitian ini memeriksa pengaruh konsentrasi bawang hitam dan sodium tripolyphosphate (STPP) terhadap karakteristik fisik, kimia, dan organoleptik kerupuk serta mengetahui konsentrasi bawang hitam dan STPP yang tepat sehingga dihasilkan kerupuk dengan karakteristik yang baik dan disukai. Penelitian ini menggunakan metode Rancangan Acak Lengkap dua faktor: konsentrasi bawang hitam (3%; 6%; 9%) dan konsentrasi STPP (0,1%; 0,3%; 0,5%). Parameter pengujian yaitu warna (kecerahan), daya kembang, higroskopisitas, kadar air, kadar abu, total polifenol, aktivitas antioksidan, uji organoleptik (warna, flavor, rasa, kerenyahan, dan keseluruhan). Uji efektivitas untuk menentukan konsentrasi bawang hitam dan STPP yang tepat pada pembuatan kerupuk. Hasil penelitian menunjukkan bahwa konsentrasi bawang hitam berpengaruh nyata terhadap warna, daya kembang, higroskopisitas, kadar air, kadar abu, aktivitas antioksidan, dan total polifenol kerupuk. Konsentrasi STPP berpengaruh nyata terhadap kadar abu kerupuk. Konsentrasi bawang hitam dan konsentrasi STPP berpengaruh nyata secara organoleptik pada kesukaan warna, flavor, rasa, kerenyahan, dan keseluruhan. Kerupuk terbaik dan disukai adalah kerupuk dengan konsentrasi bawang hitam 3% dan STPP 0,5%. Nilai efektivitas kerupuk adalah 0,64, dengan karakteristik fisik kecerahan warna 23,39±0,20, daya kembang 82,51±0,11%, higroskopisitas 5,07±0,41%, karakteristik kimia kadar air 5,83±0,14%, kadar abu 2,77±0,25%, total polifenol 0,175±0,001%, aktivitas antioksidan 16,14±0,12. Nilai uji organoleptik kesukaan warna 6,00±0,12, flavor 5,60±0,43, rasa 5,68±0,31, kerenyahan 6,92±0,32, dan keseluruhan 6,28±0,42.Kata kunci: aktivitas antioksidan, bawang hitam, kerupuk, sodium tripolyphosphate

Sauce Product Development with Black Garlic Addition as a Flavour Enhancer and Antioxidant Herlina, Herlina; Vionita, Riska Rahma; Sulistiyani, Sulistiyani; Nurhayati, Nurhayati; Lindriati, Triana
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 11, No 1 (2022)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2022.011.01.4

AbstractThis study aims to determine the variations effect of black garlic concentration on the sauce's physical, chemical, and organoleptic characteristics. The experimental design used was a Completely Randomized Design with a single factor, the ratio of black garlic concentration to sauce paste. The experiment was performed with five treatments and three replications. The ratio of black garlic concentration to the sauce paste in this experiment was 5:95 (A1), 10:90 (A2), 15:85 (A3), 20:80 (A4), and 25:75 (A5). The results showed that the black garlic concentration significantly affected the sauce's physical and chemical characteristics (Total Dissolved Solids (TDS), color intensity, viscosity, antioxidant activity, and total polyphenols). The organoleptic test showed that black garlic concentration significantly affected panelists' preference for color, taste, viscosity, and overall parameters and did not significantly affect aroma preference. The best treatment was the sauce with a 15:85 (A3) concentration ratio of black garlic to sauce paste. The best treatment sauce's physical characteristics were 34.23±0.17 °Brix TDS, 1.35±0.12 color intensity, and 0.41±0.05 Poise viscosity, while the chemical characteristics were 22.75±0.38% antioxidant activity and 1.07±0.21 mg GAE/g total polyphenols. The organoleptic test of the best treatment sauce's results was 5.97 color preference, 5.30 aroma, 5.57 taste, 5.43 viscosity, and 5.23 overall preference.Keywords: antioxidant, black garlic, organoleptic, product diversification, sauce AbstrakPenelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi black garlic terhadap karakteristik fisik, kimia, dan organoleptik saus. Rancangan percobaan pada penelitian ini adalah rancangan acak lengkap dengan faktor tunggal, yaitu perbandingan konsentrasi black garlic terhadap bahan saus. Percobaan dilakukan dengan 5 perlakuan dan 3 kali ulangan. Perbandingan konsentrasi black garlic terhadap bahan saus pada percobaan ini adalah 5:95 (A1), 10:90 (A2), 15:85 (A3), 20:80 (A4), dan 25:75 (A5). Hasil penelitian menunjukkan bahwa konsentrasi black garlic berpengaruh nyata terhadap karakteristik fisik dan kimia saus, yaitu Total Padatan Terlarut (TPT), intensitas warna, viskositas, aktivitas antioksidan dan total polifenol. Uji organoleptik menunjukkan bahwa konsentrasi black garlic berpengaruh nyata terhadap kesukaan panelis pada parameter warna, rasa, viskositas, dan keseluruhan, serta berpengaruh tidak nyata terhadap kesukaan aroma. Perlakuan terbaik diperoleh pada saus dengan perbandingan konsentrasi black garlic terhadap bahan saus 15:85 (A3). Karakteristik fisik saus tersebut adalah TPT 34,23±0,17 °Brix, intensitas warna 1,35±0,12, dan viskositas 0,41±0,05 Poise, sedangkan karakteristik kimianya adalah aktivitas antioksidan 22,75±0,38% dan total polifenol 1,07±0,21 mg GAE/g. Hasil uji organoleptik terhadap saus dengan perlakuan terbaik adalah kesukaan warna 5,97, aroma 5,30, rasa 5,57, viskositas 5,43, dan keseluruhan 5,23.Kata kunci: antioksidan, black garlic, diversifikasi produk, organoleptik, saus

Variations in Size of Sugarcane Bagasse Fiber as Raw Material for Making Environmentally Friendly Plates Rusdianto, Andrew Setiawan; Lindriati, Triana; Oscalani, Queny
International Journal on Food, Agriculture and Natural Resources Vol 5, No 3 (2024): IJ-FANRES
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i3.383

Plastic is a material that is often used as a storage medium, equipment and also furniture to support human activities, but plastic is not easily broken down by the environment. Bioplastic technology is one of the efforts made to address the problem of plastic packaging which can pollute the environment. Environmentally friendly plates, bioplastic products made from tapioca, glycerol and sugar cane bagasse. This research aims to determine the effect of variations in the size of bagasse on tensile strength, elongation at break, water resistance and biodegradability of environmentally friendly plates and to obtain the best formulation of varying sizes of bagasse as raw material for making environmentally friendly plates. This research used a Completely Randomized Design (CRD) with one factor, namely variation in the size of the bagasse. The results of this research show that there is a real influence between tensile strength, water resistance and biodegradability, however, in the elongation test, variations in bagasse did not have a significant effect. Tensile strength values range from 20.00 N/mm2 to 47.72 N/mm2. The largest elongation value is 4.08%. The highest water resistance is at room temperature, namely 88.86% with a degree of curvature of 16⁰ and in water with a temperature of 60⁰C, namely 85.02% with a degree of curvature of 18.75⁰. Variations in the size of bagasse also affect the biodegradability of environmentally friendly plates which ranges from 11.77% to 14.65%. The best treatment is a sample with a variety of bagasse sizes of 60 mesh, because it has high strength compared to other samples.

Development of antioxidative edible film from red dragon fruit peel extract with the addition of CMC and soy protein isolate Lindriati, Triana; Yuwanti, Sih; Afriliana, Asmak; Sukoco, Aji; Budianto, Ivan Rivaldy; Azizah, Wafiq; Fadhiyah, Umrotus Shofiyatul
International Journal of Advances in Applied Sciences Vol 14, No 1: March 2025
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v14.i1.pp164-174

The red dragon fruit peels (RDFP) have a high content of pectin and total phenolic compounds. This research studied the development of RDFP be an antioxidative edible film. The RDFP was extracted by microwave to obtain high pectin and polyphenol content, and then the red dragon fruit peel extract (RDFPE) was used as a based material. The RDFPE was added with 5% (w/v) of carboxymethyl cellulose (CMC) and 10% (w/v) of soy protein isolate (SPI) to increase their tensile strength. The result showed that RDFPE potential to develop as an antioxidative edible film. There are different effects of CMC and SPI. The addition of CMC had a positive effect on total polyphenol and antioxidant properties but SPI had a negative effect. Against the peroxide number of peanut oils, all RDFPE films can inhibit. The effect of CMC and SPI on physical and mechanical properties were increasing thickness, and tensile strength decreasing transparency, solubility, also elongation. The FTIR showed a difference in macromolecule interaction between RDFPE with CMC and SPI. The interaction between RDFPE with CMC occurred with pectin while SPI interacted both with pectin and polyphenol. Thus, macromolecule interaction affected on physical, mechanical, and antioxidative properties of RDFPE edible films, and revealed that CMC was more suitable to add to RDFPE edible film.

KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK UDON TERSUBSTITUSI TEPUNG UMBI KIMPUL PADA VARIASI PERLAKUAN: KONSENTRASI TEPUNG DAN WAKTU RESTING Naila, Naila Aulia Fatwa; Triana Lindriati; Niken Widya Palupi
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 4 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/mbwssc90

Udon is a type of Japanese noodle made from protein wheat with a larger size and chewier texture characteristic compared to noodles in general. Optimizing local agricultural commodities by utilizing kimpul flour as a substitute is an effort to reduce wheat import activities. Udon has characteristics that need to be considered, namely chewiness. Resting time is needed so that water is absorbed into the dough and binds the dough maximally so that the udon is more elastic. The study was conducted to determine the characteristics of udon produced from variations in flour concentration and resting time treatment. This study used a completely randomized design (CRD) with two factors, the first factor was the concentration of kimpul and wheat flour 0%:100% (K1), 15%:85% (K2), and 30%:70% (K3). The second factor is the variation of resting time of 0 minutes (T1), 60 minutes (T2), and 120 minutes (T3). The results showed that udon had the following physical and chemical properties: elongation with values ranging from 18.29%-31.11%; tensile strength ranging from 0.47N/m2-2.77N/m2; cooking loss ranging from 0.63%-1.21%; rehydration ranging from 52.33%-69.33%; solubility ranging from 0.77%-1.04%; swelling power ranging from 3.146g/g-3.717g/g; brightness level 46.3-70.3; moisture content ranged from 30.56%-36.90%; ash content ranged from 0.16%-1.61%; protein content ranged from 9.12%-13.86%; starch content ranged from 48.08%-52.49%; amylose content ranged from 11.53%-13.46%; amylopectin content ranged from 34.64%-40.92%. Udon has the highest colour preference value of 6.17 (like), taste preference value of 5.47 (like) texture preference value of 5.5 (like).

DUAL-FUNCTION COFFEE SKIN PEELING MACHINE TO IMPROVE THE WELFARE OF SUMBERCANDIK COFFEE FARMERS JELBUK JEMBER Darsin, Mahros; Djumhariyanto, Dwi; Wibowo, Robertoes Koekoeh Koentjoro; Basuki, Hari Arbiantara; Danang Yudistiro, Danang Yudistiro; Lindriati, Triana
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 8 No. 1 (2024): MARET
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v8i1.2266

Panduman Village, Jelbuk Jember District, is a fostered village by the University of Jember. Sumbercandik is one of the hamlets in Panduman Village with a geography of mountain slopes and hills and at an altitude that is very supportive for coffee farming/plantations. It is no wonder that the best coffee products are produced from this village. Ironically, the lives of many coffee farmers still fall into the pre-prosperous group. One of the reasons is that farmers sell coffee logs or wet-skinned coffee at relatively low prices. At the same time, factory-made chemical fertilizers have skyrocketed in price, and availability is strict. Various efforts have been made by the local government and other service teams related to these coffee farmers, but they have not touched those in Sumbercandik Hamlet. This community service seeks to uplift the economy of Panduman Village, especially the coffee farmers of Sumbercandik Hamlet, with the introduction of post-harvest coffee technology, utilization of coffee waste for fertilizer and briquettes, and management and cooperatives. This grant ceiling will carry out the proposal in three years. The first year was with the introduction of post-harvest technology in the form of wet and dry skin stripping (horn skin). In the second year, intensive drying techniques using technical and thermal methods. In addition, farmer group formation and simple production management. Year three, post-harvest waste processing technology. The first year's focus was on providing a coffee skin peeling machine. Each year will involve different lecturers with agricultural, management and cultural competencies. This activity is in line with the 2021-2025 RIPP of the University of Jember with the featured topic "Development of people's coffee towards an organic system to improve community welfare".

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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