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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Innovation and Applied Technology Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian agriTECH Pro Food Industria: Jurnal Teknologi dan Manajemen Agroindustri Majalah Ilmiah Pengkajian Industri Food Science and Technology Journal (Foodscitech) Jurnal Teknologi Hasil Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Journal of Food Engineering

Erni Sofia Murtini

Universitas Brawijaya

Author-ID : 325735

Aerospace Engineering Agriculture, Biological Sciences & Forestry 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 Mechanical Engineering Medicine & Pharmacology Transportation Other

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KARAKTERISTIK KANDUNGAN KIMIA DAN DAYA CERNA TEMPE SORGUM COKLAT (Sorghum bicolor) [Characteristics of Chemical Content and Digestibility of Brown Sorghum Tempeh] Erni D.Sofia Murtini; Aji Sutrisno; Arfat Gati Radite
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (350.569 KB)

Brown sorghum (Sorghum bicolor) is rarely used for food product because its protein has lower digestibility compared to other cereals. One factor affecting lower sorghum protein digestibility is anti nutritional effect from tannin and phytic acid. Some processing methods of sorghum have successfully increased protein digestibility, one of them is tempeh fermentation. The aims of this research were to degrade anti nutritional compounds and to increase in vitro protein digestibility of sorghum grain using tempeh fermentation. This research was performed in two steps; preparation of sorghum grain and production of sorghum tempeh. Proximate contents, anti nutritional compounds, and in vitro protein digestibility were tested. The test was applied to each of sorghum tempeh samples every 12 hour until 72 hours of total incubation time. The result of study showed that fermentation process decreased anti nutritional factors such as tannin and phytic acid, and increased in vitro protein digestibility of sorghum grain. The reduction of anti nutritions and increase of in vitro protein digestibility of sorghum grain were time-dependent in the fermentation process. The highest in vitro protein digestibility (79.13 %) was observed from 72 hour-fermented sorghum.

PENGARUH METODE FERMENTASI SUBSTRAT PADAT DAN SUBSTRAT TERENDAM PADA BIJI SORGUM TERHADAP KUALITAS TEPUNG Erni Sofia Murtini; M. Iqbal Prawira-Atmaja; Aji Sutrisno
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 1 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The utilization of sorghum as food products is restricted by its lack of digestibility and the presence of anti-nutrients factors. Fermentation process has been recommended to improve cereal-based flour quality. This study was aimed to evaluate the effect of two fermentation methods namely solid state (a method adopting tempeh processing procedure with fermentation course of 60 and 72 h) and submerged fermentation (similar to ampok processing procedure with fermentation course of 72 and 84 h). The fermented-sorghum grains were then dried, and milled to produce sorghum flour. Analyses of proximate, physical poperties (particle size index/PSI, Water Absorption Index/WAI, swelling power) and amylograph profiles were carried out to obtain the flour characteristics. The results showed that both fermentation methods significantly influenced the proximate, physical and amilograph properties of the sorghum flour. Solid state fermentation of sorghum grains decreased the starch content, reduced its lightness, swelling power and viscosity, while increased the PSI and WAI. However, the solid state fermentation did not significantly change the protein, fat, ash and moisture content of the sorghum flour. Submerged fermentation of sorghum grain decreased the starch and protein content, increased the lightness, swelling power and viscosity, while did not significantly modify fat, ash and moisture content of the flour. Based on the characteristics obtained, it is suggested that sorghum flour made from solid state fermented-sorghum grain may be applicable for making–not viscous-food products, such as porridge. On the other side, the sorghum flour made from submerged-fermented-sorghum grain may be used as thickening agent, binder or for making highly viscous food products.

FORMULASI COOKIES SUMBER PROTEIN BERBAHAN TEPUNG KACANG TUNGGAK SEBAGAI UPAYA PEMANFAATAN KOMODITAS LOKAL Erni Sofia Murtini; Nur Oktavia Suci Lestari
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 2 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Innovation of protein source cookies using local raw material such as cowpea is important for diversification. The objective of the study was to formulate cowpea cookies that meet the protein source claim based on Codex Alimentarius Commissary (CAC) and BPOM regulations. Formulation was determined by linear programming with minimum protein limits of 5 g/100 g for CAC and 12 g/100 g for BPOM. There were 6 formula with one factor, i.e. the proportion of the germinated cowpea flour:wheat flour of 44.58:4.42, 46.58:2.42, 48.58:0.42, 7.60:41.40, 9.60:39.40, and 11.60:37.40. The study was arranged in Randomized Block Design (RBD) and repeated 4 times. The data were analyzed by ANOVA followed by DMRT with 95% confidence level. The best formulation was obtained in cookies made with the proportion of germinated cowpea flour:wheat flour of 48.58 g:0.42 g. Those cookies contained 12.55±0.15% protein, 3.79±0.14% water, 36.18±1.42% fat, 45.09% carbohydrate, had yellow color (L* 61.62±0.42; a* 5.64±0.09; b* 23.52±0.36), 1.35±0.03 N break strength, 583 Kcal calories and 0.25±0.01% sodium. One serving size of the cookies (25 g) was able to meet the %daily value for protein (5.23%), carbohydrate (3.5%), fat (13.5%), and energy (6.5%). The cookies can be qualified as protein source products based on BPOM RI regulation (minimal 12 g/100 g protein) and Codex Alimentarius regulation (minimal 5 g/100 g protein), and complied with SNI quality standard for cookies that require maximum 5% water content and at least 5% protein.

POTENSI EDAMAME SEBAGAI PENGGANTI KUNING TELUR DALAM PEMBUATAN DONAT MENGANDUNG KENTANG Erni Sofia Murtini; Destiana Adinda Putri
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 2 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Addition of potato in doughnut will decrease the loaf volume, thus it requires the addition of egg yolk egg as emulsifiers to improve the loaf volume of the doughnut. Egg yolk is known to contain high cholesterol, therefore in this study edamame (Glycine max L. Merill) slurry is used as an egg yolk replacer. Five different proportions of edamame slurry were added to doughnut dough and their influence on the specific volume, porosity, water content, oil absorption, texture of hardness, cohesiveness and springiness were observed. The optimum variable was determined based on highest loaf volume using Response Surface Method (RSM). Factor used for the RSM was the slurry proportion to achieve 7 levels which were then verified. The optimum treatment was the addition of 18.14% of edamame slurry with resulted in 117.53% of loaf volume, 2.92 N of hardness level, 0.83 of cohesiveness level, 4.45 of springiness level, 30.66% of water content, 7.68% of protein, 17.87% of fat, 8.04% of crude fiber, 0.74% of ashes, 43.06% of carbohydrate, and 16.55% of total sugar.

Introduction Of Moringa Leaves (Moringa Oleifera) Utilization As A High Nutritive Food Ingredient To Assist Nutrient Sufficiency For Children In Al Kaaf Orphanage Jabung, Malang Kiki Fibrianto; Wenny Bekti Sunarharum; Sudarminto Setyo Yuwono; Erni Sofia Murtini; Elok Waziiroh; Siti Narsito Wulan; Laila Yum Wahibah
Journal of Innovation and Applied Technology Vol 5, No 2 (2019)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2020.005.02.03

Daun kelor memiliki kandungan nutrisi yang cukup lengkap dan banyak sifat fungsional yang berguna untuk meningkatkan status gizi, khususnya bagi anak-anak. Meskipun demikian, pemanfaatan daun kelor sebagai sumber bahan pangan yang dapat diolah menjadi beragam produk pangan yang menarik, bergizi tinggi dan murah masih sangat terbatas. Kreativitas dalam pengolahan pangan berbasis kelor diharapkan akan mampu menunjang kecukupan gizi bagi anak-anak. Kegiatan sosialisasi dan pelatihan untuk pengolahan serta pemanfaatan daun kelor, diharapkan akan membantu ketercukupan gizi secara murah serta mendorong semangat berwirausaha melalui praktek pembuatan olahan pangan sederhana berbasis daun kelor, seperti biskuit, pudding dan es krim.

Introduction Of Post-Harvest Processing Tehcnology To Increase Production Capacity And Quality Of Coffee Processed By Uph Sekar Rindu, Dampit, Malang Regency Wenny Bekti Sunarharum; Sudarminto Setyo Yuwono; Erni Sofia Murtini; Kiki Fibrianto; Elok Waziiroh; Eka Shinta Wulandari; Laila Yum Wahibah
Journal of Innovation and Applied Technology Vol 4, No 2 (2018)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Besides coffee productivity, the most prominent problem in the coffee production is related to the consistency of quality. This community service program is specifically aimed to resolved coffee quality and productivity problems encountered by Sridonoretno coffee processing and producing unit in UPH Sekar Rindu. The approach in addressing those problems includes four steps. First step is the community empowerment through training on coffee quality and introduction on selective picking/harvesting method. Secondly, writing and documenting standard operating procedures for harvesting, for some common coffee post harvest processing methods as well as an appropriate storage procedure that could be applied by the community. Thirdly, the introduction of machinery including coffee huller and scale to improve coffee productivity. The last effort is to perform certification and grading of the quality of Sridonoretno green coffee beans.

Karakterisasi Potensi dan Komponen Pembatas pada Biji Sorghum Lokal Varietas Coklat sebagai Tanaman Pangan ( Characterisation of Potential and Limiting Factors of Locally-Grown Brown Sorghum as Staple Food) Erni Sofia Murtini; Ahmad Subagio; Sudarminto Setyo Yuwono; Irawan Setya Wardhana; Sulthon Fathoni
agriTECH Vol 38, No 1 (2018)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Brown sorghum is one of cereals with high prospective to be developed as a new source of staple food in Indonesia because it is easily cultivated and has high productivity. However, this grain has been overlooked because of limited available information of its potential used. Aims of this research are to evaluate the sorghum grain to comprehensibly obtain the basic information of its potential and limited factors as staple food. Research results that locally grown brown sorghum grain obtained from Grati, Pasuruan had a high milling yield (77.99±1.39%). The polished grain was composed by 79.40±4.63% starch and 10.62±0.01% protein. It indicated that this sorghum grain was highly prospective to be developed as a staple food. However, the grain also had some restrictive factors such as tannin (8.83±0.05 mg/g), phytic acid (1.80±0.47 mg/g) and anti-trypsin (17.18±2.38 unit/g). The main fraction of protein sorghum grain was Kafirin where this fraction contains a high disulphide bond (550.43±4.92 µmol/g). Bioavailability of protein sorghum evaluated by in vivo and in vitro methods were 51% and 48.45%, respectively. These values could be considered as low digestibility. The sorghum grain had dimension of 3.9±0.7 mm length, 3.2±0.2 mm width and 1.8±0.01 mm thick. Polishing of sorghum grain using rice polished machine could not effectively removed the testa layer due to different dimension of both sorghum and rice grain. This result suggests that appropriate assembly of equipment to effectively polish sorghum grain is needed. Presence of the anti- nutritional compounds and the low digestibility of protein sorghum prove that the brown sorghum grains require further processing technology such as fermentation to be more suitable as a staple food. ABSTRAKSorghum coklat merupakan biji-bijian yang potensial dikembangkan menjadi tanaman pangan di Indonesia. Kelebihan tanaman ini adalah kemudahannya untuk dibudidayakan dan produktivitas yang tinggi. Namun keterbatasan informasi tentang potensinya, membuat biji sorghum kurang diperhatikan. Tujuan Penelitian ini adalah untuk mendapatkan informasi dasar tentang potensi dan pembatas biji sorghum lokal varietas coklat sebagai tanaman pangan. Penelitian dilakukan dengan menganalisa biji sorghum yang telah disosoh dengan penyosoh beras 4 kali. Hasil penelitian menunjukkan biji sorghum lokal varietas coklat yang didapatkan dari Grati Pasuruan ini cukup berpotensi sebagai tanaman pangan. Biji sosoh mempunyai kadar pati 79,40±4,63% dan protein yang tinggi yaitu 10,62±0,01%, selain itu rendemen sosoh juga tinggi mencapai 77,99±1,39%. Namun demikian, sorghum mengandung senyawa antigizi seperti tanin yang mencapai 8,83±0,05 mg/g, senyawa fitat 1,80±0,47 mg/g dan antitripsin 17,18±2,38 unit/g. Protein sorghum didominasi (71,40±1,29%) oleh kafirin yang memiliki ikatan disulfit tinggi (550,43±4,92 µmol/g). Daya cerna protein sorghum tergolong rendah terlihat dari uji secara in vivo 0,51 atau 51% dan in vitro dengan enzim tripsin sebesar 48,45%. Dimensi biji sorghum dengan rata-rata 3,9±0,7 mm panjang, 3,2±0,2 mm lebar dan 1,8±0,01 mm tebal berbeda dengan biji beras sehingga kurang cocok bila dilakukan penyosohan dengan penyosoh beras. Kandungan senyawa antigizi yang cukup tinggi dan keberadaan ikatan disulfit yang cukup besar serta ditunjang oleh daya cerna protein yang rendah, menunjukkan biji sorghum perlu penanganan lanjutan misalnya dengan proses fermentasi untuk meningkatkan potensinya sebagai bahan pangan.

The effect of carbonized rice straw levels on the dawet gel properties Erni Sofia Murtini
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 4, No 1 (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.2021.004.01.1

Merang, part of rice straw, waste generated from rice harvesting process, is abundantly available in Indonesia. Incomplete burning of merang generates carbonized rice straw (CRS). This study is aimed to identify selected minerals (K,Ca, Na and Fe) contents of CRS using AAS, and to evaluate the effect of differentconcentrations (1.5-3%) of CRS addition on the pasting properties of rice:sago mixflour (55:45), and on the black color intensity, texture, and sensory properties of dawet gel. CRS contains potassium (20599.91±776.44 ppm), calcium (307.58±70.71), sodium (30.59±1.03ppm) and iron (1079.98±20.75 ppm). Despite the temperature similarity, pasting properties of mixed flour such as final viscosity and peak time are significantly decreased in response to CRS addition. Increase in CRS concentration results to significant increase of the black color intensity and texture of dawet gel. Sensory evaluation suggests that most of the panelists prefer the color and firmness showed by dawet gel with addition of 2.5% of carbonized rice straw. This result suggests that CRS could be an interesting new food ingredient for increasing black color intensity and texture of food product.

OPTIMIZATION OF EDIBLE FILM FORMULA BASED ON MAIZENA, CARRAGEENAN, AND RICE BRAN FOR HAND CANDY PACKAGING Heri Purwoto; Ratih Dwi Ismawanti; Harianto Harianto; M. Jusuf Djafar; Widya Dwi Rukmi Putri; Erni Sofia Murtini
Majalah Ilmiah Pengkajian Industri Vol. 14 No. 3 (2020): Majalah Ilmiah Pengkajian Industri
Publisher : BRIN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29122/mipi.v14i3.4032

Plastic packaging has dominated the waste, and the number is increasing every year. Candy plastic packaging waste is most often considered trivial because of its small size, so it is usually disposed of carelessly. Due to its non-biodegradable, it causes environmental pollution. Edible film packaging is an alternative to reduce the impact of candy packaging waste pollution. The purpose of this study was to obtain the optimum formula of the edible film between corn starch, carrageenan, and rice bran as a hard candy packaging with the Response Surface Methodology (RSM) Central Surface Composite Design using the Design Expert 10.0.7. The prediction data obtained is then verified and tested by t-test at a 5% reliance interval.The optimum formulation of RSM results is 3.4% of corn starch, 1.1% of carrageenan and 0.38% of rice bran with predicted response of water content of 14.51%, WVTR 61,06 g/m2/hour, viscosity of 258.8 cP, tensile strength of 107.9 kgf/cm2, elongation of 19.41%, and modulus of response young 586.28 kgf/cm2. The verification of the optimum formula had a moisture content of 14.37%, WVTR 63.34 g/m2/hour, viscosity of 244.9 cP, tensile strength of 96.9 kgf/cm2, elongation of 20.96%, and young modulus of 462.49 kgf/cm2. Key Words : Corn starch; Carrageenan; Rice bran; Formula optimization; Edible film; Hard candy

Optimization of ginger (Zingiber officinale) and cinnamon (Cinnamomum verum) on total phenolics, antioxidant activity and loaf volume of bread Az Zahra Nur An Shilbi; Erni Sofia Murtini
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.2022.005.01.9

As human awareness increases with healthy consumption patterns, food products can be developed into functional foods, one of which is white bread with the addition of ginger and cinnamon. Ginger and cinnamon have phenolic compounds that act as an antioxidant, but the addition in white bread affect the physicochemical and rheological properties of the dough and the loaf volume of white bread. This study aimed to determine the optimum concentration of ginger and cinnamon to produce white bread with the highest total phenol, antioxidant activity, and loaf volume. The research was established with the Response Surface Methodology method using Central Composite Design withtwo factors: concentration of ginger and cinnamon. Minimum and maximum concentrations used for ginger and cinnamon were 1-3% (flour-based) and 2-4% (flour-based), respectively. The optimum result obtained from the program was ginger and cinnamon, at concentration approximately 2.68% and 4% (flour-based), with total phenolic content of 47.90 mgGAE/100g, antioxidant activity of 32.30%, and loaf volume of 154.29%. Optimum white bread had lower loaf volume than controlled white bread.

Co-Authors . Harijono . Qomarudin Adhamatika, Adhima AGUSTIN KRISNA WARDANI Ahmad Dhiaul Khuluq Ahmad Subagio Ahmad Zaki Mubarok Aji Sutrisno Alif Eva Mili Ani Aly Akbar Anang Lastriyanto Anastasia Intan Kurniasari, Anastasia Intan Andina Kristy Novitasari Anisa Leksono Arfat Gati Radite Az Zahra Nur An Shilbi Benediktus Hendra Perkasa Dewanti, Ratna Ayu Djafar , M. Jusuf Elok Waziiroh Ericha Nurvia Alami erika arisetiana dewi, erika arisetiana Faradilla Ramadhani Geyka Ken Sadewa Harianto Harianto Harianto Harianto Heri Purwoto Heri Purwoto Hesti Ramdayani Irawan Setya Wardhana Irsyad Ramadhan Ismawanti , Ratih Dwi Istiqomaturrosyidah Istiqomaturrosyidah Jaya Mahar Maligan Joni Kusnadi Juwita Ratna Dewi Kasih, Geugeut Zahra KIKI FIBRIANTO kusnadi, joni kusnadi kusnadi, joni kusnadi Laila Yum Wahibah M. Iqbal Prawira-Atmaja M. Jusuf Djafar Marningsih Doko Patty Muhammad Fitri Aji Nugroho Nadia Nareswari Nanda Triachdiani Nur Oktavia Suci Lestari Pratidina Andayani Purwoto , Heri Putri , Widya Dwi Rukmi Putri, Destiana Adinda Rahayu, Lisa Fitri Rakhmadina, Casilda Aulia Ratih Dwi Ismawanti Ratih Dwi Ismawanti Ratih Kusumawardani Riyadlul Akbar Riyadlul Akbar H. ANR Rizky Ayu Diella Calista Sabilla, Nurrahmah Fitra Sarah Sri Damayanti SIMON BAMBANG WIDJANARKO Siti Narsito Wulan Sri Hastuti Sudarminto Setyo Yuwono Sudarminto Setyo Yuwono Sulthon Fathoni Sutrisno Adi Prayitno Syarifa Ramadhani Nurbaya Teti Estiasih Tiara, Eta Imeida Tri Susanto Tridtitanakiat, Pavalee Chompoorat Trifany, Lintang Ayu Nisa Wenny Bekti Sunarharum Widya Dwi Rukmi Putri Wulandari, Eka Shinta Yudhistira, Razzan Aldrich Yunindya, Rizka Prima

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