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Netti ' Herawati
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Agriculture, Biological Sciences & Forestry

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PEMANFAATAN TEPUNG JAGUNG DAN TEPUNG TEMPE DALAM PEMBUATAN KERUPUK Mustakim ' '; Yusmarini ' '; Netti ' Herawati
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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This study aims to determine the effects of adding corn flour and tempe flour into crackers. An experimental study was conducted by using a completely randomized design (CRD) with 5 treatments and 3 repetitions. The treatments in this study include JT0 (Corn flour 100%), JT1 (Corn flour 90% and tempe flour 10%), JT2 (Corn flour 80% and tempe flour 20%), JT3 (Corn flour 70% and tempe  flour 30% ) and JT4 (Corn flour 60% and 40% tempe flour). The data were analyzed using variance analysis followed by Duncan's New Multiple Range Test (DNMRT) at a rate of 5%. The result of variance analysis indicated that there is no significant influence of ash content but have significant effects on water content before frying, water content after frying, protein content, sensory assessment of color, flavour, taste, crispness and an overall assessment of the crackers. The best treatment in this study was JT1 with water content before frying of 13.68%, water content after frying of 8.40%, protein content of 6.19%, ash content of 2.23% and descriptive sensory assessments of brownish yellow (3.88), tempe flavored (2.92), rather corny and tempe in flavour (3.52), slightly crunchy (2.40) as well as an overall assessment of crackers is 2.99 (liked). Keywords: Crackers, corn flour and  tempe flour
EVALUASI IN VITRO TERHADAP KEMAMPUAN ISOLAT Lactobacillus plantarum 1 DALAM MENGASIMILASI KOLESTEROL DAN MENDEKONJUGASI GARAM EMPEDU Andre ' Pranata; Yusmarini ' '; Netti ' Herawati
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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Several studies have shown that lactid acid bacteria can reduce cholesterol. The aim of the study was to evaluate the ability of Lactobacillus plantarum 1 that isolated from spontaneous fermented soymilk in reducing cholesterol by assimilation and by bile salt conjugation. Experimental method used to test the ability of Lactobacillus plantarum 1 R.1.3.2, Lactobacillus plantarum 1 R.11.1.2, Lactobacillus acidophilus FNCC 0051 and Streptococcus thermophilus FNCC 0040 to assimilate cholesterol and to deconjugate bile salt. Cholesterol assimilation activity was determined by measuring the difference between remaining cholesterol in control medium and medium that inoculated by LAB. Bile salt deconjugation ability of LAB was determined by measuring free cholic acid released. The result showed that Lactobacillus plantarum R.11.1.2 and R.1.3.2 can assimilate cholesterol 0,56 µg/ml dan 0,48 µg/ml and can deconjugate sodium taurocholic 0,55 µmol/ml and 0,58 µmol/ml. Lactobacillus acidophilus FNCC 0051 and Streptococcus thermophilus FNCC 0040 can assimilate cholesterol 0,38 µg/ml dan 0,49 µg/ml and can deconjugate sodium taurocholic 0,58 µmol/ml and 0,55 µmol/ml.   Keywords: Spontaneous fermented soymilk, lactic acid bacteria, cholesterol assimilation, Bile salt deconjugation.
KAJIAN PENAMBAHAN BUBUR KULIT BUAH NAGA SUPER MERAH DAN TEPUNG UBI JALAR PUTIH PADA PEMBUATAN KUKIS YANG MENGANDUNG TEPUNG TEMPE Ryanza ' Lufrandana; Netti ' Herawati; Yusmarini ' '
Jurnal Online Mahasiswa (JOM) Bidang Pertanian Vol 3, No 2 (2016): Wisuda Oktober Tahun 2016
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Pertanian

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The purpose of the study was to obtain the best formulation of super red dragon fruit peel pulp    and white sweet potato flour on the nutritional value of cookie-generated and approve the SNI 01-2973-1992. The study used a completely randomized design (CRD) with four treatments and four replications. The treatment in this study were K1 (dragon fruit super red peel pulp 5%, white sweet potato flour 30%), K2 (dragon fruit super red peel pulp 10%, white sweet potato flour 25%), K3 (dragon fruit super red peel pulp 15%, white sweet potato flour 20%) and K4 (dragon fruit super red peel pulp 20%, white sweet potato flour 15%). The result showed that the treatments provides significant effect on moisture content, ash content, protein content, and sensory assessment by hedonic the color attribute, but did notsignificantly affectedon the sensory descriptive assessment. Cookie-best treatment in this study was K1 within 4.395% moisture content, 1.928% ash content and 8.957% protein content.   Keywords: Cookies, dragon fruit peel, white sweet potato flour
Co-Authors Andre ' Pranata Mustakim ' ' Ryanza ' Lufrandana Yusmarini Yusmarini