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All Journal Vegetalika Agrointek Jurnal Teknologi SALAM: Jurnal Sosial dan Budaya Syar-i agriTECH Warta IHP (Warta Industri Hasil Pertanian) International Journal of Applied Biology JMM (Jurnal Masyarakat Mandiri) Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Abdihaz: Jurnal Ilmiah Pengabdian pada Masyarakat Jurnal Bioindustri Prosiding Konferensi Nasional PKM-CSR Transformatif: Jurnal Pengabdian Masyarakat JURNAL AGROINDUSTRI HALAL Sharia Agribusiness Journal Journal Research of Social Science, Economics, and Management Journal of Bioindustry
Seftiono, Hermawan
Ilmu Dan Teknologi Pangan, Fakultas Bioindustri Universitas Trilogi
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Journal : Journal of Bioindustry

 1 
PENGEMBANGAN PRODUK BUBUR UBI JALAR UNGU (Ipomea batatas) SEBAGAI ALTERNATIF PRODUK PANGAN DARURAT Hermawan Seftiono; Intan Asmaradika
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: VOL. 3 NO. 1 (2020)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v3i1.821

Abstract

Emergency food is food that designed and produced for directly consumed, and supplying humans daily nutritional needs in emergency conditions. Purple sweet potato porridge is an alternative for emergency food product that can directly consumed and also as effort for food diversification because it use purple sweet potato as carbohydrate source. Emergency food must easy to distribute, so one of the method is by using retort pouch as the packaging. The aims of this study is to analyze changes of critical parameters (colour, pH, and microbiological contamination) during storage period and to determine the shelf life of purple sweet potato porridge products. This study shows that the most preferred formulation of purple sweet potato porridge is Formulation F2 with 250 grams of purple sweet potato, 150 grams of sweetened condensed milk, and 500 ml of water. Shelf life of purple sweet potato porridge product based from colour changes parameter is 30 days, however based from microbiological contamination parameters the product didn’t meet national standard of Indonesia (SNI) requirements after two weeks of storage.
ANALISIS ORGANOLEPTIK DAN KADAR SERAT NORI ANALOG DAUN KOLESOM (Talinum Triangulare (Jacq.) Willd) Hermawan Seftiono; Desi Puspitasari
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: VOL. 2 NO. 1 (2019)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v2i1.494

Abstract

Nori is a food product from seaweed in the form of sheet. Seaweed is usually consumed as snacks or used as a coating material for sushi products. The purpose of this study was to determine the best formulation of nori analogue made from water leaf through hedonic test and analyze the fiber content in nori analogue. The reason of using water leaf as an analogue raw material is beacuse it contains flavonoid compounds, phenolic acids, and anthocyanins that have function as antioxidants. Making nori analogue is being done by utilizing water leaf and hydrocolloids in the form of corn starch, potato starch, or sago as thickener, which is then added by glycerin and lecithin. After the gelatine is formed, the dough of the edible film is dried. The two final formulation, namely F4 and F6,  are picked out of nine formulations through the hedonic test. The composition of F4 is 85 g of water leaf components and 15 g of corn starch, meanwhile the composition of F6 is 85 g of water leaf components and 15 g of sago. Water leaf plays a big role in donating dietary fiber content to nori analogue. Total fiber content from nori analogue for formulation F4 was 7.05% and F6 was 7.99%, meanwhile the highest crude fiber content was obtained from formulation F4 by 3.26% and F6 by 3.11%. Keywords: food fiber, gelatinization, hedonic test, hydrocolloid
Co-Authors Adrian Hartanto, Adrian Armina Meikyo Puspitasari Chairunisa Chairunisa Della Ayu Pramesti Desi Puspitasari Evelyn Djiuardi Fajar Wibisono Gracecilia Yohanna Panjaitan Gunawan, Irfan Indra Harianti, Ati Inanpi Hidayati Sumiasih, Inanpi Hidayati Intan Asmaradika Lina Herliana Maulidian, Maulidian Meitiara Nanda Herisetianis MOH. TAUFIK Muhammad Nur Izi Mutiara Dewi Puspitawati Sarah Smith Sherly Pricila Suryowati, Budi Syahidah Syahidah Taufik, Moh Taufik, Moh Wahyuni Wahyuni Wong, Abraham Yoni Atma