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All Journal Jurnal Penelitian Pascapanen Pertanian Jurnal Sains dan Teknologi Pangan E-Dimas: Jurnal Pengabdian kepada Masyarakat Pro Food JMM (Jurnal Masyarakat Mandiri) Conference on Innovation and Application of Science and Technology (CIASTECH) JAST : Jurnal Aplikasi Sains dan Teknologi TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Food Science and Technology Journal (Foodscitech) Canrea Journal: Food Technology, Nutritions, and Culinary Journal Journal of Community Service and Empowerment Unri Conference Series: Community Engagement Food Technology and Halal Science Journal JAPI: Jurnal Akses Pengabdian Indonesia

Devi Dwi Siskawardani

Universitas Muhammadiyah Malang

Author-ID : 3220574

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 24 Documents Claim Missing Document

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The Effect of Aloe vera and Glycerol Addition on Edible Film of Lesser Yam Starch (Dioscorea esculenta L. Burkill) Devi Dwi Siskawardani; Warkoyo Warkoyo; Anggit Ayu Pradana Siwi
Food Technology and Halal Science Journal Vol. 3 No. 1 (2020): Januari
Publisher : Universitas Muhammadiyah Malang

Edible films are thin layers made from hydrocolloids, lipids, and their combinations, functioning as a barrier to mass transfer. The hydrocolloid source that commonly used for edible film is starch. Lesser yam has the potential to be developed into food packaging products. It has a high starch yield (21.4%). The starch properties, which usually obstruct the edible film production are not resistant to high temperature, it produces a starch suspension with viscosity and ability to form a gel is not uniform, cannot stand in acidic conditions, does not resist stirring, limited solubility in water, and starch gel is easy to syneresis and brittle. This study aimed to investigate the effect of glycerol and Aloe veraconcentrations on the physical and mechanical edible film. Randomized complete block design (RCBD) factorial with two factors was adopted. The first factor was Aloe vera concentration (0, 1%, 0.2% and 0.3% w/v), and the second factor wasglycerol concentration (17.5, 22.5 and 27.5% v/w). The parameters tested included thickness, tensile strength, elongation, solubility, transparency, and water vapor transmission rate (WVTR). The results showed an interaction between the addition of glycerol and Aloe vera to thickness, tensile strength, elongation, solubility, transparency, and WVTR. The best characteristics of edible film were produced by the addition of glycerol 17.5% and Aloe vera 0.1% with thickness (0.08 mm), transparency (1.72 mm-1), tensile strength (0.156 MPa), elongation (17.25%), solubility (53.89%), and WVTR (4.09 g m-2 24 h-1).

Characteristics of Pasteurization Milk Formulated with Ambon Banana Syrup (Musa acuminata colla) at Different Maturity Devi Dwi Siskawardani; Sukardi Sukardi; Sri Winarsih; Arif Prasetyaji
Food Technology and Halal Science Journal Vol. 3 No. 2 (2020): Juni
Publisher : Universitas Muhammadiyah Malang

Pasteurized milk defined as fresh cow milk that processed through the heating process with a temperature of 65°C. Generally, pasteurized aimed to prevent the damage of milk due to destructive microorganism (pathogen) activity and able to control nutrition quality. Indonesia banana production in 2016 approximately 7.45  106 t, but only 1.5  106 t were consumed. Banana mostly consumed as fresh fruit or processed as a chip or nugget. This indicated that banana is less treated for a food product. Therefore, the objective of this research was to define the optimum Ambon banana maturity and syrup concentration for producing best-pasteurized milk. This research consisted of two main stages consisted of banana syrup production, and followed by application into pasteurized milk. The nested design was applied, with the main factor was the Ambon banana maturity (115 d, 120 d, and 125 d after flowering), and the sub-factor was banana syrup concentration (5%, 10%, 15%) with three replications. There was a significant effect of banana maturity and syrup concentration on the fat content and aroma of pasteurized milk. In comparison, there was a significant effect of banana syrup on the total dissolved solids (TDS) and total plate count (TPC) of pasteurized milk. The best treatment was 125 d Ambon banana and 15% syrup concentration, with TDS 13.11 °Brix, TPC 8.1  104 CFU mL-1, fat 12.65 %, protein 19.08 %, aroma 3.9 (like), and taste 2.5 (simply delicious).

Physico-Chemical Characteristics of Ice Cream Made from Coconut Milk Cream and Kidney Nut Puree Sri Winarsih; Nilam Sitaresmi Cahyo; Sukardi Sukardi; Devi Dwi Siskawardani
Food Technology and Halal Science Journal Vol. 3 No. 2 (2020): Juni
Publisher : Universitas Muhammadiyah Malang

Coconut milk cream is a vegetable fat to replace animal fat in making ice cream. coconut milk cream not having a fishy odor and is rich antioxidants. While kidney nut have the potential as an emulsifier and also rich antioxidants. the purpose of this study was to obtain an optimum formulation of coconut milk and kidney beans to produce ice cream with good characteristics. The study used a simple randomized block design that was repeated three times. The treatment are the proportion of coconut milk cream and kidney nut puree. the results of this study showed that ice cream have moisture 65.79 to 72.61%, 48.99% antioxidant activity, fat content was in accordance with Indonesian national standards (25.32%),overrun value (36.03%) and melting time (8.72 minutes).

Karakteristik Edible Film Berbasis Pati Bentul (Colacasia Esculenta (L) Schoott) dengan Penambahan Gliserol dan Filtrat Kunyit Putih (Curcuma zedoaria Rosc) Catherina Iskandar Putri; Warkoyo Warkoyo; Devi Dwi Siskawardani
Food Technology and Halal Science Journal Vol. 5 No. 1 (2022): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v5i1.18785

Abstract. Taro tubers contain 80% starch which has the potential as a raw material for making edible film. The addition of glycerol is used to increase the elasticity of the edible film. While the addition of white turmeric filtrate serves to increase the value ot the edible film function by containing antioxidant compounds. The purpose of this study was to determine the effect and interaction between the addition of glycerol concentration and white turmeric filtrate on the physicochemical characteristics of edible films. The research design used was a randomized complete block design (RCBD) factorial with two factors. The first factor was concentration of glycerol dan second factor was the concentration of white turmeric filtrate and consists of three replcations. Observation parameters include thickness, tensile strength, elongation, water vapor transmission rate, transparency, and antioxidant activity. The result showed that there was interaction between the different concentrations of glycerol and the concentration of white turmeric filtrate on the parameters of edible transparency. The addition of different concentrations of glycerol significantly affected the thickness, elongation, and transparency of the resulting edible film. Giving turmeric filtrate significantly affects the transparency and antioxidant value of the edible film. The best treatment on the results was in the A2B1 treatment (1% glycerol and 0.8% white turmeric filtrate) which obtained a thickness value of 0.11 mm : tensile strength 0,44 MPa : elongation 6.34% : transparency 2.73 A.mm-1 : WVTR 2.25 g/m2/day : and antioxidants 13.54%. Abstrak. Umbi bentul mengandung pati sebesar 80% yang berpotensi sebagai bahan baku pembuatan edible film. Penambahan gliserol digunakan sebagai meningkatkan elastisitas edible film. Penambahan filtrat kunyit putih berfungsi untuk meningkatkan nilai fungsi edible film dengan mengandung senyawa antioksidan. Tujuan dari penelitian ini untuk mengetahui pengaruh dan interaksi antara penambahan konsentrasi gliserol dan filtrat kunyit putih terhadap karakteristik fisikokimia edible film. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) Faktorial dengan dua faktor yaitu faktor I konsentrasi gliserol dan faktor II adalah konsentrasi filtrat kunyit putih dan terdiri dari tiga ulangan. Parameter pengamatan meliputi ketebalan, kuat tarik, elongasi, laju transmisi uap air, transparansi dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa terdapat interaksi antara perbedaan konsentrasi gliserol dan konsentrasi filtrat kunyit putih terhadap parameter transparasi edible. Penambahan perbedaan konsentrasi gliserol berpengaruh nyata terhadap ketebalan, elongasi, dan nilai transparasi edible film yang dihasilkan. Pemberian filtrat kunyit berpengaruh nyata terhadap transparasi dan nilai antioksidan edible film yang dihasilkan. Perlakuan terbaik pada penelitian ini terdapat pada perlakuan A2B1 (Gliserol 1% dan filtrat kunyit putih 0.8%) yang mendapatkan hasil nilai ketebalan 0.11 mm : kuat tarik 0.44 MPa : elongasi 6.34 % : transparansi 2.73 A.mm-1 : WTVR 2.25 g/m2/24 jam : dan antioksidan 13.54%.

Pelatihan Pembuatan Nugget Susu Sapi sebagai Upaya Meningkatkan Ketrampilan Anggota Aisyah Kecamatan Beji, Kota Batu Sri Winarsih; Bayu Etti; Devi Dwi Siskawardani
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 5, No 1 (2020)
Publisher : Universitas Tribhuwana Tunggadewi

Potensi alam Kota Batu menjadi magnet bagi masyakat untuk mendatangi kota ini, baik sekedar untuk berwisata atau menetap untuk melakukan kegiatan ekonomi. Sumber daya alam yang melimpah, kesuburan tanah yang dapat dimanfaatkan untuk sektor pertanian dan peternakan, namun keterbatasan pengetahuan dan ketrampilan membuat pengembangan dan pemanfaatan potensi tidak berkembang dengan pesat, sehingga perlu dilakukan penyuluhan dan pelatihan untuk meningkatkan pengetahuan dan ketrampilan anggota Aisyah Kota Batu dalam pemanfaatan susu sapi yang memiliki kualitas tidak memenuhi standar KUD menjadi produk nugget. Nugget susu sapi diuji secara sensoris oleh peserta dan uji kiwiawi. Kedua uji menunjukkan nugget susu sapi memenuhi standar SNI nugget 6683 2014. Hasil Uji sensoris rasa nugget enak, penampilan menarik, dan disukai oleh 13 orang panelis.

Karakteristik kimia serta organoleptik es krim dengan penambahan puree semangka (Citrullus lanatus Schard) dan ekstrak kayu secang (Caesalpinia sappan Linn) Salma Izmi Faizah; Devi Dwi Siskawardani; Sukardi

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i1.2804

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(????????????????). ???????????????? ???????????????????????????????????? ???????????? ???????????????????????????????? 3 ????????????????????. ???????????????? ???????????????? ???????????????????????????????? ???????????????????? ???????????????????????????????? ???????? ???????????????????????????????? (????????????????????) ???????????? ????????????????????????'????. ???????????? ???????????????????????????? ???????? ???????????????? ???????????????????? ???????????????????????????????????? ???????????????? ???????????? ???????????????????????????????? ???????? ???????????????????????? ???????????????? ???????????????????????????? ???????? ???????????? ???????????????????? ???????????? ???????? ???????????????????????? ???????? ???????????? ????????????????????????????????????????????, ???????????????????? ????????????????????????????, ???????????????????? ???????????????????????????????????? ???????? ???????????????????????????????????????? ???? ???????????? ???????????????????????????????????? ???????? ???????????????????????? ???????????????????? ????+. ????????????????????????????????????, ???????????? ???????????????????????????????????????? ???????? ???????????? ????????????????????????????, ???????????????????????????? ????????????????????????????, ???????????????????????????? ????????????????????, ???????????????????? ???????????????????????????????????? ????+ ???????????? ???????? ???????????????????????????????????????????? ????????????????????????. ???????????? ???????????????????????????????? ???????? ???????????????????????????????????????? ???????????????????? ???????????????????????????????????????????????????? ???????????? ???????? ???????????????????????????????????????????? ???????????????????????? ???????? ???????????? ???????????????????????????? ????????????????????????????, ????+ ???????????????????? ???????????????????????????????????? ???????????? ???????????????????? ????????????????????????????????????????????????. ???????????????????? ???????????? ???????? ???????????????????????????????????????????? ???????????????????????????? ???????????????????????????????????????? ???????????????????? ???????????? ???????????????????????? ???????????????? ???????????????????????????? ???????????? ????????????????????????????????????????????, ???????????????????? ????????????????????????????, ???????????? ???????????????????????????? ???????????? ???????????????????? ???????????????????????????????????? ???????? ???? ???????????? ????+. ???????????????????? ???????????????????? ???????????? ???????????? ???????????????????????????????? ???????????????????????????? ???????????????????? ???????????? ???????????????????????????????????????????? ???????? ???????????? ???????????????????????????????????????? ???????? ???????????????????????????? ????????????????????????????, ???????????????????????????? ???????????????????? ???????????? ???????????????????? ???????????????????????????????????? ????+.

Karakteristik Tingkat Kematangan Buah Kopi Robusta (Coffea canephora A. Froehner) dan Buah Kopi Arabika (Coffea arabica Linnaelus) Terhadap Mutu dan Cita Rasa Seduhan Kopi Indra Alam; Warkoyo Warkoyo; Devi Dwi Siskawardani
Food Technology and Halal Science Journal Vol. 5 No. 2 (2022): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v5i2.21925

Salah satu komoditas yang paling menonjol dibidang perkebunan yaitu kopi. Faktor tingkat setiap kematangan buah kopi memiliki sifat dan karakteristik yang berbeda sehingga sangat mempengaruhi kualitas dan rasa dari hasil pengolahan buah kopi menjadi bubuk dan mempengaruhi mutu produk yang dihasilkan. Tujuan dari penelitian ini untuk mengetahui pengaruh antara tingkat kematangan buah kopi robusta dan arabika terhadap mutu dan cita rasa seduhan kopi, mengetahui nilai terbaik buah kopi robusta dan arabika terhadap mutu dan cita rasa seduhan kopi. Penelitian terdiri atas 2 tahap. Tahap pertama penentuan sifat buah sampai bubuk kopi, sedangkan tahap kedua penyeduhan kopi. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) Sederhana dengan dua faktor yaitu faktor I perbedaan varietas kopi dan faktor II adalah jenis tingkat kematangan buah kopi dan terdiri dari tiga ulangan. Hasil penelitian menunjukan bahwa tingkat kematangan kopi robusta dan arabika berpengaruh nyata terhadap sifat fisik kerapatan massa buah dan biji kopi, perbedaan ukuran kebulatan (sphericity) buah dan biji kopi, kadar air, pH, kecerahan, rendemen, dan berat endapan seduhan kopi serta hedonik aroma, rasa, keasaman, dan after taste. Nilai terbaik pada parameter kadar air adalah kopi robusta dengan tingkat kematangan merah (ripe), pH seduhan dan rendemen bubuk kopi adalah kopi arabika dengan tingkat kematangan merah (ripe), berat endapan seduhan adalah kopi robusta dengan tingkat kematangan merah (ripe), nilai terbaik hedonik aroma, after taste, dan kepekatan adalah kopi arabika dengan tingkat kematangan merah (ripe) sedangkan keasaman dan rasa adalah kopi robusta dengan tingkat kematangan merah (ripe).

INOVASI PEMBUATAN PRODUK NUGGET ANALOG BERBAHAN DASAR TEMPE DAN JANTUNG PISANG KEPOK SEBAGAI ALTERNATIF SUMBER PROTEIN DAN SERAT Agustin, Wida Ayunindya; Saati, Elfi Anis; Siskawardani, Devi Dwi
Food Technology and Halal Science Journal Vol. 6 No. 2 (2023): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v6i2.28403

Abstract. Vegan is a lifestyle of someone who does not consume products derived from animal raw materials. Nuggets are food products made from various types of meat, including fish and chicken meat. The disadvantages of chicken nuggets are that they contain high fat and low fiber. Tempeh and banana blossoms were chosen because they have the advantages of high protein content and high fiber. The research design used in this study was a randomized group design consisting of 6 treatments and 3 replications. The added treatment was the proportion of tempeh and kapok banana blossom with the proportions (100%:0%, 90%:10%. 80%:20%, 70%:30%, 60%:40%, and 50%:50% ). The best treatment proportion was P1 with a ratio of 80% tempe: 10% banana flower with 49.11% water content, 0.89% ash content, 19.33% fat content, 4.29% fiber content, 22.50% carbohydrate content , and protein content 9.05%, organoleptic color 5.72 (bright), aroma 4.64% (fragrant), 4.04 (tasty), texture 4.20 (a bit soft) and preference (like). Keywords: nuggets, kepok banana heart, tempeh, protein, fiber

Effectiveness of public service program related cocoa fermentation sop in increasing the knowledge of cocoa farmer Mansur, Hanif Alamudin; Harini, Noor; Saati, Elfi Anis; Damat, D.; Warkoyo, W.; Sukardi, S.; Wahyudi, Vritta Amroini; Anggriani, Rista; Siskawardani, Devi Dwi; Husna, Afifah; Putri, Desiana Nuriza; Nur, Nafidzah; Lestari, Ayu
Journal of Community Service and Empowerment Vol. 4 No. 3 (2023): December
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/jcse.v4i3.26038

Cocoa farmers in this area were not familiar with post-harvest processing, usually, the cocoa bean was sold directly without any fermentation. This public service objective provides information on good quality control of cocoa plant beans, such as fermentation pH, sorting, and contained water content. Followed to improve the knowledge about fermented cocoa bean's characteristics, especially about fine flavor cocoa (FFC) which has a flavor profile and also several active compounds for healthy. Data collection was carried out by filling out questionnaires from 25 farmer respondents. The results of the service showed that as many as 52% of the respondents have been cocoa farmers for more than 5 years. Most of the cocoa farmers produced more than 500 kg/harvest. Many farmers do not ferment cocoa beans because the fermentation process takes a long time, while farmers want to sell cocoa beans quickly. This causes the selling price of cocoa beans to become low.

Pengaruh Durasi Penyimpanan Terhadap Karakteristik Frozen Pulp Kakao Hajizah, Rihul Jannah; Warkoyo, Warkoyo; Siskawardani, Devi Dwi
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.390

Cocoa pulp is a substrate rich in albuminoid nutrients which can be used in industrial processes to produce by-products in the form of frozen cocoa pulp. The shelf life must be determined to ensure that frozen cocoa pulp products are high quality. This study aimed to determine the effect of frozen cocoa pulp storage duration on the characteristics of the materials used and to determine the best treatment for the quality of frozen cocoa pulp. The research design used was a Completely Randomized Design with four storage length treatments, namely (0 hours, 2 hours, 4 hours, and 6 hours), with each treatment repeated thrice. Each data obtained was processed using analysis of variance at α = 5%. If it has a significant effect, the data is further tested using the DMRT (Duncan's Multiple Range Test). Parameters observed in cocoa pulp were pH, temperature, color intensity, and organoleptic (aroma, taste, and color). The research results showed that the pH value in cocoa pulp was around 3-3.4 after the sterilization process and it was stated that the acidity level began to change after 4 hours of treatment. The effect of temperature on the sample also affects changes in the shelf life components of cocoa pulp. The color intensity level test on the sample has a relatively darker color after the sterilization process. In the organoleptic test, the highest level of preference was obtained from each treatment's aroma, taste, and color test, namely for a duration of 0-4 hours.

Co-Authors Agustin, Wida Ayunindya Anas Tain Anggit Ayu Pradana Siwi Arif Prasetyaji Arifanti, Ananta Pitaloka AYU LESTARI Ayu Rastikasari Azizah, Sabila Asmi Nur Bayu Etti Bayu Etti Tri Adiyastiti Catherina Iskandar Putri Damat Damat Damat, D. Damat, Damat Desiana Nuriza Putri Dinni Ela Elfi Anis Saati Hajizah, Rihul Jannah Handjani, Hany Hendra Kusuma Husna, Afifah Indra Alam Jamroji Jamroji Joko Susilo Utomo Jumpen Onthong Mansur, Hanif Alamudin Misbah Ruhiyat Nilam Sitaresmi Cahyo Noor Harini Noviani, Auliarinda Nur, Nafidzah Rista Anggriani Salma Izmi Faizah Sri Winarsih Sri Winarsih Sukardi Sukardi Sukardi Sukardi Sukardi Sukardi, S. Syarif Husen Ta’in, Anas Uswatun Chasanah Vritta Amroini Wahyudi Wachid, Muhammad Warkoyo . Warkoyo, W. Yanuari, Salsabila Aziza Putri

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