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All Journal TEKMAPRO Journal of Industrial Engineering and Management Jurnal Pangan dan Agroindustri Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Teti Estiasih
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering

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The effect of lesser yam tuber flour (Dioscorea esculenta) and cooking methods on meat analogue chemical and textural properties Widya Karina Wijono; Teti Estiasih
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 2 (2021)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2021.004.02.10

Abstract

The addition of carbohydrates on gluten meat analogue has the potency to improve texture, such as lesser yam flour. It can be processed by steaming and baking. This study aimed to determine, analyze, evaluate the effect of cooking methods (steaming and baking) and substitution of lesser yam tuber flour (0%, 5%, 10%, 15%) on the texture of meat analogue and chemical properties only for the best meat analogue. This study used Randomized Block Design, Nested Design of 3 replications with 2 factors, levels of lesser yam tuber flour nested in cooking methods. The texture of meat analogue was compared to beef texture. The results showed that the cooking method affected hardness and cohesiveness significantly. The substitution of lesser yam tuber flour significantly affected hardness, springiness, cohesiveness and chewability. The best steamed meat analogue was at 5% substitution level of lesser yam tuber flour, contain of 49.79% moisture content, 28.39% protein, 17.04% carbohydrates, 2.57% ash, 2.21% fat and red grayish color. The best baked meat analogue was at 0% substitution level of lesser yam tuber flour, contain of 48.64% moisture content, 29.87% protein, 16.89% carbohydrates, 2.60% ash, 2.00% fat and red grayish color. The steamed meat analogue was more similar to beef, than the baked meat analogue. This production of a meat analogue would be suitable as a simple household-scale meat substituent.
Physicochemical and functional characteristics of black potato (Coleus tuberosus) flour from some locations in East Java Indonesia Jhauharotul Muchlisyiyah; Teti Estiasih; Dita Puspa Arinta; Hera Sisca Prasmita
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 5, No 1 (2022)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2022.005.01.10

Abstract

Coleus tuberous (local name: kentang hitam/black potato) is widely available in Indonesia. Commonly, black potatoes are only boiled and made into side dishes. Black potatoes have the potential to be the ingredient of functional foods. However, black potatoes can only be harvested once a year. Therefore, a low moisture form (flour) storage is required for longer shelf life. Research on physicochemical and functional characteristics of black potato flour is expected to widen the use of black potato flour as raw materials in various food products. This study was aimed to analyze the chemical, physical, and functional  characteristics of black potato flour originating from Sunthi (Jaten), Begal, and Kopenan Forest villages in East Java, Indonesia. All the measurements were carried out with three replications and analyzed using one-way ANOVA, then followed by the Tukey test to find the difference from each sample at a 0.05 significance level. The correlation analysis and principal component analysis were also subjected to study the relationship between each character of the samples. The result indicated that the tuber and starch have relatively high ash, amylose, and total phenol concentration. Several high correlations were found between the characteristics of the black potato flours. One of the high correlations was the water absorption index with starch, amylose, and total phenolic content. The principal component analysis (PCA) also found that the three samples were loading differently in the score plot. Two first principal components (PCs) were the contributing factor for 100% of the differences.
ANALISIS PREFERENSI KONSUMEN SUSU PASTEURISASI PULSED ELECTRIC FIELD “MILKAYA” DI CV MILKINESIA NUSANTARA Faiz Ramadhani; Ratna Yulistiani; Anugerah Dany Priyanto; Teti Estiasih; Angky Wahyu Putranto
Jurnal Pangan dan Agroindustri Vol. 10 No. 4: October 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.2022.010.04.3

Abstract

Ponorogo menjadi satu dari 38 daerah terbesar yang menghasilkan susu di Jawa Timur, namun konsumsi olahan susu sapi masih kurang. Mengetahui preferensi konsumen dan menetapkan atribut yang paling diperhatikan berdasarkan persepsi konsumen terhadap produk susu pasteurisasi menggunakan teknologi Pulsed Electric Field (PEF) “Milkaya” hasil produksi CV Milkinesia Nusantara adalah tujuan dari riset ini. Atribut produk yang dipakai adalah varian rasa, kemasan, harga, dan lokasi pembelian. Lokasi ditentukan dengan menggunakan purposive sampling yakni secara sengaja dan sampel responden dengan nonprobability sampling dengan 100 responden rentang usia 7-12 tahun. Analisis data menggunakan metode deskriptif untuk karakteristik responden, uji validitas, reliabilitas, dan analisis preferensi dengan metode konjoint. Preferensi konsumen susu pasteurisasi PEF “Milkaya” yaitu, varian rasa coklat, kemasan bantal, harga jual 4000, dan lokasi pembelian di outlet Milkaya. Urutan atribut yang digunakan konsumen sebagai pertimbangan utama adalah varian rasa, lokasi pembelian, harga, dan model kemasan.
EXTRACTION OPTIMIZATION PROPOLIS IN THE FUNCTIONAL DRINK OF KEPROK BATU 55 ORANGE ( Citrus reticulate Blanco) Rizka Ayu Rifdah Ifrada; Erryana Martati; Teti Estiasih
Jurnal Pangan dan Agroindustri Vol. 10 No. 4: October 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.2022.010.04.5

Abstract

Propolis has been used in various traditional medicines throughout the world and has been shown to have anti-inflammatory activity due to its flavonoid and CAPE content. Naringenin on Tangerines Stone 55 ( Citrus reticulata Blanco ) is a flavonoid glycoside that has the potential as an anti-inflammatory and immunomodulator . Functional drinks from these 2 ingredients can be an anti-inflammatory treatment. By using Maceration Extraction, extraction was carried out with variations in the ratio of water and propolis of 1:5, 1:10 and 1:15 within 15 minutes, 30 minutes and 45 minutes at 50 o C, 60 o C and 70 o C. Conditions optimum extraction with the highest phenolic content ( 4.88 mg GAE/g ) at 30 °C, for 45.00 minutes, and the water:propolis ratio was 1:5. While the total flavonoids were highest at the water:propolis ratio 1:5 for 30 minutes at 50°C (0 . 46 mg QE/g).
A HEDONIC ANALYSIS OF TENGGER TYPICAL CHILI SAUCE (CASE STUDY IN NGADIWONO VILLAGE, TOSARI DISTRICT, PASURUAN REGENCY) Siska Septiana; Dego Yusa Ali; Teti Estiasih; Neza Fadia Rayesa; Alia Fibrianingtyas; Nevara Latansya; Igoy Arya Bimo
Jurnal Pangan dan Agroindustri Vol. 11 No. 1: January 2023
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.2023.011.01.5

Abstract

Habanero-type pepper (Capsicum chinense) is one of the main horticultural commodities in the Tengger mountains. These chilies is potential to be processed into ready-to-eat products. The development of this product is expected to improve the Tengger local economy. This study aims to determine the level of acceptance of Tengger typical chili sauce made from habanero-type pepper with and without the shrimp paste. A 5-point scale hedonic test was conducted to analyze the liking score of the original Tengger chili sauce, chili sauce with shrimp paste and commercial chili sauce as reference. 30 untrained panelists participated in this test. There was a significant difference in the liking scores especially on color attribute (p<0.05). Panelists gave lower acceptance scores to chili sauce with shrimp paste in color, aroma, and taste attributes. In general, the original Tengger chili sauce without the addition of shrimp paste is competitive with commercial chili sauce.
Bioactive compounds of rice bran and their potential health benefits in the development of functional foods: A review Miftahurrahmi Miftahurrahmi; Teti Estiasih; Siti Narsito Wulan
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Rice bran is a by-product produced from the milling and polishing process of rice, which makes up about 10% of the whole grain. In 2021, the amount of rice bran produced in Indonesia can reach up to 3 million tons. Researchers have been intrigued to study rice bran as an ingredient for foods because it is considered underutilized despite its abundance and functional properties. Rice bran is rich in nutrients such as fat, protein, dietary fiber, ash, and bioactive compounds. There is an increase in the use of rice bran following consumers’ search for healthier consumption. Bioactive compounds in rice bran include phenolic acids, such as ferulic acid; flavonoids and anthocyanins, such as cyanidin glucoside; steroidal compounds, such as gamma-oryzanol; gamma-aminobutyric acid (GABA); etc. Rice bran’s wax contains wax esters and aliphatic alcohols, namely policosanol. Bioactive compounds in rice bran have been known to have beneficial effects on health as antioxidants, antidiabetic, and anti-inflammatory agents. The bioactive compounds of rice bran as well as its antioxidant activity are influenced by rice variety, degree of milling, and processing method. This paper aims to review the bioactive compounds of rice bran, including pigmented rice bran, to support the development of functional foods.
PENYUSUNAN DOKUMEN SOP PROSES PRODUKSI SUSU PASTEURISASI BERBASIS TEKNOLOGI PEF DI CV. MILKINESIA NUSANTARA Della Angelina; Teti Estiasih; Anugerah Dany Priyanto; Angky Wahyu Putranto; Widyasari .
Tekmapro : Journal of Industrial Engineering and Management Vol 18 No 1 (2023): TEKMAPRO
Publisher : UPN Veteran Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/tekmapro.v18i1.318

Abstract

CV. Milkinesia Nusantara is micro scale fresh milk processing business in Ponorogo Regency. CV. Milkinesia Nusantara will develop pasteurized milk production by Pulsed Electric Field technology and build new production place. Therefore, document that must be prepared is standard operating procedure document of production to support production activities. The data collection method for preparing SOP documents in this final project is qualitative descriptive methods. In addition, the TPC of milk samples are also tested in the laboratory as data to verify the adequacy of pasteurization. The results obtained are draft of production SOP document which is consist of introduction, overview of pasteurized milk processing, and the stages of each process. The combination of pre-heating (70oC; 20 minutes) and Pulsed Electric Field (18 kV; 4 minutes; frequency 8.197 kHz; pulse width 66 μs) in pure cow’s milk as data to verify the adequacy of pasteurization is able to reduce the total number of microbes by 99% (2 log cycles) which data is in accordance to the SNI for pasteurized milk, but the microbial reduction isn’t in accordance with the minimum limit on the 5D concept. In general, the evaluation of SOP document draft in CV. Milkinesia Nusantara were responses, inputs, and suggestions related to draft of SOP.
Pulsed electric field and pre-heating treatment effect on free fatty acid (FFA), pH, vitamin C, and organoleptic properties of milk Anugerah Dany Priyanto; Teti Estiasih; Angky Wahyu Putranto; Widyasari Widyasari; Pardi Sampe Tola
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 2 (2023)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2023.006.02.7

Abstract

The pulsed electric field (PEF)has been extensively studied in milk processing. However, treatment conditions still need to be improved to meet safety for consumption. This study aimed to determine optimum conditions by varying PEF and preheating treatment time. Free fatty acids (FFA), pH, and vitamin C are used to assess the milk quality. Preheating temperature is fixed at 70°C and the treatment time: 10, 20, and 30 minutes. PEF parameters are  electric field, 66 μs pulse width, and the applied time of 2, 4, and 6 minutes. The pH value and preheating treatment time show a negative linear relationship in the range of 6.75-7.15, while PEF treatment time did not significantly affect pH. The FFA linearly increases as preheating treatment time increases from 0.0053-0.0097%. Vitamin C decreases as preheating treatment time increase from 0.003-0.0049 mg/ml. PEF treatment significantly affects vitamin C, where vitamin C decreases as treatment time increases. Preheating and PEF treatment time show positive effects on the organoleptic properties of milk. The organoleptic properties values are flavor 3.93, aroma 4.00, and color 3.9 out of 5.
POTENSI MINUMAN FUNGSIONAL WEDANG UWUH SEBAGAI KONTROL BERAT BADAN DAN KONTROL KADAR GLUKOSA DARAH Harijono Harijono; Lulus Mualimin; Teti Estiasih; Siti Narsito Wulan; Hera Sisca Pramita
Jurnal Pangan dan Agroindustri Vol. 9 No. 3: July 2021
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.2021.009.03.3

Abstract

Wedang uwuh merupakan minuman tradisional khas daerah Yogyakarta yang telah dilaporkan memiliki aktivitas tinggi antioksidan. Penelitian ini bertujuan untuk optimasi formula bahan herbal kayu secang, jahe, kayu manis, kapulaga dan cengkeh untuk pembuatan wedang uwuh yang mempunyai aktivitas tinggi antioksidan sebagai kontrol berat badan dan kadar glukosa darah. Rancangan percobaan ini menggunakan True Experimental Design: Post Test Only Control Group Design.  Hasil dari penelitian menunjukkan bahwa formulasi wedang uwuh mampu sebagai kontrol berat badan dan kadar glukosa darah.
Co-Authors . Harijono Alia Fibrianingtyas Angky Wahyu Putranto Anugerah Dany Priyanto Anugerah Dany Priyanto Dego Yusa Ali Della Angelina Dita Puspa Arinta Erryana Martati Faiz Ramadhani Hera Sisca Prasmita, Hera Sisca Igoy Arya Bimo Jhauharotul Muchlisyiyah Lulus Mualimin Miftahurrahmi Miftahurrahmi Nevara Latansya Neza Fadia Rayesa Pardi Sampe Tola Ratna Yulistiani Rizka Ayu Rifdah Ifrada Siska Septiana Siti Narsito Wulan Widya Karina Wijono Widyasari . Widyasari Widyasari