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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Keteknikan Pertanian Tropis dan Biosistem SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Agroindustrial Technology Journal Nusantara Science and Technology Proceedings Jurnal Gizi dan Kuliner Nutrition Scientific Journal
Rahmawati Rahmawati
Department Of Food Technology, Faculty Of Engineering And Science, University Of Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Evaluasi Parameter Mikrobiologis Fillet Daging Ayam yang Diawetkan dengan Campuran Bubuk Kulit Buah Manggis dan Bubuk Daun Salam pada Kondisi Penyimpanan Suhu Dingin Rahmawati Rahmawati; Sri Winarti; Qurrotu A'yun
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 9, No 3 (2021)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2021.009.03.04

Abstract

Daging ayam merupakan salah satu komoditas unggas yang banyak dikonsumsi oleh masyarakat Indonesia. Proses pengawetan pada fillet daging ayam dapat dilakukan dengan mengkombinasikan metode perendaman dalam campuran bubuk kulit buah manggis dan bubuk daun salam dengan penyimpanan pada suhu dingin. Penelitian ini dilakukan untuk mengetahui pengaruh penggunaan campuran bubuk kulit buah manggis dan bubuk daun salam dalam menghambat pertumbuhan mikroba penyebab penurunan mutu pada fillet daging ayam yang disimpan dalam suhu dingin (chilling temperature). Penelitian ini menggunakan Rancangan Acak Lengkap pola faktorial yang terdiri dari dua faktor, yaitu konsentrasi campuran bubuk kulit manggis dan bubuk daun salam (0%, 15%, dan 30%) serta lama penyimpanan (0, 4, 8, 12, dan 16 hari). Data yang diperoleh dianalisis menggunakan ANOVA dengan taraf nyata 5%, lalu diuji lanjut dengan Uji Duncan (DMRT) 5% jika berbeda nyata. Hasil penelitian menunjukkan bahwa bubuk kulit buah manggis dan bubuk daun salam mengandung senyawa flavonoid, alkaloid, saponin, tanin, dan terpenoid. Pengaruh terbaik ditemukan pada perlakuan konsentrasi campuran bubuk kulit buah manggis dan bubuk daun salam 30% dan lama penyimpanan 12 hari, dengan total mikroba 5.91 log cfu/g, total S. aureus 1.00 log cfu/g (tidak melebihi batas SNI), dan total E. coli 2.10 log cfu/gr (melebihi batas SNI).
Uji Karakteristik Mi Instan Berbahan Dasar Tepung Terigu dengan Subtitusi Mocaf dan Pati Jagung Rahmawati Rahmawati; Sri Winarti; Qurrotu A'yun
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 2, No 3 (2014)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1916.606 KB)

Abstract

Pada umumnya mi instan merupakan produk olahan dari tepung terigu. Hal tersebut akan menyebabkan ketergantungan terhadap biji gandum impor. Oleh karena itu, penggunaan MOCAF dan pati jagung sebagai bahan pengganti tepung terigu dapat menjadi alternatif untuk mengurangi konsumsi produk olahan gandum. Bahan-bahan yang digunakan dalam pembuatan mi instan adalah tepung terigu, MOCAF, pati jagung, CMC, garam, dan air. Selanjutnya bahan tersebut diproses melalui beberapa tahapan. Penelitian ini bertujuan untuk mengetahui formulasi dan keseimbangan massa mi instan hasil perlakuan terbaik. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari dua faktor. Faktor pertama yaitu formulasi tepung terigu, MOCAF, dan pati jagung. Faktor kedua yaitu proporsi penambahan CMC. Setiap perlakuan dan kontrol diulang sebanyak 3 kali. Hasil uji sifat fisik menunjukan bahwa mi instan hasil perlakuan terbaik memiliki daya serap air sebesar 122.22 %, rendemen sebesar 68.89%, dan daya patah sebesar 363.93 gram. Hasil uji sifat kimia mi instan hasil perlakuan terbaik memiliki kadar air sebesar 7.34%, kadar abu sebesar 2.09%, kadar lemak sebesar 11.48%, kadar protein sebesar 2.08%, dan kadar karbohidrat sebesar 77.57%. Untuk hasil uji organoleptik mi instan yang terdiri dari tingkat kesukaan aroma, warna, tekstur, dan rasa telah memenuhi SNI 01-3551-2000.   Kata kunci: CMC, Formulasi Tepung, RAL Pola Faktorial
EVALUASI PROKSIMAT DAN ORGANOLEPTIK BEKASAM IKAN WADER (Rasbora lateristriata) BERDASARKAN PERBEDAAN LAMA FERMENTASI DAN KONSENTRASI GARAM Rahmawati Rahmawati; Astrid Damayanti; Sri Djajati; Anugerah Dany Priyanto
Agroindustrial Technology Journal Vol 5, No 2 (2021): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v5i2.6869

Abstract

Ikan wader (Rasbora lateristriata) banyak dikonsumsi oleh masyarakat Indonesia serta dapat diolah dan diawetkan menjadi produk yang biasa disebut dengan bekasam. Proses fermentasi pada bekasam dipengaruhi oleh berbagai faktor, beberapa di antaranya adalah lama proses fermentasi dan konsentrasi garam yang digunakan. Penelitian ini bertujuan untuk mengetahui pengaruh lama fermentasi dan konsentrasi penambahan garam terhadap komposisi proksimat dan aspek organoleptik pada produk bekasam ikan wader. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan pola faktorial yang terdiri dari dua faktor, yaitu faktor I (lama fermentasi: 4 hari, 5 hari, dan 6 hari) dan faktor II (konsentrasi garam: 15%, 17,5%, dan 20%). Hasil penelitian menunjukkan bahwa kadar air dan kadar abu bekasam ikan wader berkisar 58,985- 62,651% dan 14,928 – 19,872%. Pengujian aspek organoleptik menunjukkan bahwa aroma dan rasa yang paling disukai adalah bekasam dengan lama fermentasi 6 hari dengan konsentrasi garam 15%. Tekstur yang paling disukai adalah bekasam dengan lama fermentasi 4 hari dengan konsentrasi garam 20%, sedangkan warna yang paling disukai adalah bekasam dengan lama fermentasi 4 hari dengan konsentrasi garam 15%.
Application of Biotechnology in the Production of Derivatives of Dairy Products: A Review Rahmawati Rahmawati; Larestananda Asmaul Husna Hizaumi Putri; Lutfiah Ayu Khoirunisa; Milenia Fitria Cholifah
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2723

Abstract

The increasing population has led the food industry to be more adaptable in their business, especially in production aspects. This is due to the need for improving the quantity and quality aspects of end products, including dairy food products. To meet consumer expectations the food industries are urged to produce and/or modify the methods of production to ensure the quality of the food and production cost. This review focuses on the application of biotechnological aspects during the production of cheese, kefir, and yogurt, to obtain certain characteristics, especially its sensory attributes such as color, texture, taste, and odor.
Ultrasound-assisted Extraction as a Potential Method to Enhanced Extraction of Bioactive Compound Yushinta Aristina Sanjaya; Pardi Sampe Tola; Rahmawati Rahmawati
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2729

Abstract

Ultrasound-assisted Extraction (UAE) is one of the potential ways to increase the yield and quality of bioactive compounds. Besides, the UAE is environmentally friendly since the solvent used is a lesser, non-toxic solvent, time-saving, and operated at a lower temperature, leading to the increase of mass transfer. Ultrasound is one of the wave sounds that have a frequency range that is above the range that can be heard by humans (20 MHz). This wave could cause the breakdown in plant tissue via cavitation, the forming of vacuum bubbles from a wave sound on a liquid material. The breakdown of plant tissue leads to the release of bioactive compounds. These compounds, then, are dissolved in the solvent. The types of bioactive compounds that can be extracted using ultrasound waves are polyphenols, carotenoids, aromatic compounds, and polysaccharides from plant matrix. The UAE method is affected by the temperature, frequency, and amplitude of the wave, density, types of solvent, extraction time, and plant matrix. This article would review the principles of UAE method, cavitation, the characteristic of tissue exposed to ultrasound, and the devices used during the extraction.
Marine Biotoxins in shellfish: Brevetoxin (A Review) Muhammad Alfid Kurnianto; Rahmawati Rahmawati
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2740

Abstract

Molluscan shellfish can accumulate natural poison produced by marine algae, one of which is brevetoxin (BTx). BTx is a toxin produced by marine dinoflagellates of the Karenia genus, especially Karenia brevis, which has the characteristics of being fat-soluble, lipophilic, colorless, tasteless, and very heat stable. Based on the backbone structure, BTx is classified into BTx-1 and BTx-2. BTx-2 is the most common type of toxin produced by K. brevis. BTx was synthesized from a polyketide synthase pathway that could potentially incorporate larger carbon units of acetate modified by the citric acid cycle. BTx poisoning causes neurologic shellfish syndrome (NSP), which is characterized by major symptoms in the neurological and gastrointestinal systems. NSP is due to the high affinity of BTx in binding to receptors on the cell wall, namely voltage-gated sodium channels (NaV). Based on the food safety risks posed, monitoring programs to detect the growth of harmful algae and the presence of brevetoxin in food should be implemented. Several detection methods have been developed, such as mouse bioassay, cytotoxicity assay, receptor binding assay, immunoassay and LC-MS/MS.
Potency of Mangosteen Pericarp as Source of Antioxidant in Tea to Enhance Immune System: A Review Yunita Satya Pratiwi; Rahmawati Rahmawati; Yushinta Aristina Sanjaya
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2741

Abstract

Mangosteen is one of the tropical fruits that is widely planted in Indonesia. This fruit has a pericarp that is rich in antioxidant compounds that would be beneficial to be fortified in foods. Application in food can be found in food products rich in fats and oils to avoid rancidity or in medicinal products that can boost the immune system. One of the medicinal products that can be fortified with antioxidants is tea. Therefore, this paper is aimed to review the characteristics of bioactive compounds in mangosteen, the potency of antioxidants to enhance the immune system, and the application of mangosteen pericarp simplicial in tea production. The review of those studies is expected to enlighten not only the characteristics of mangosteen pericarp but also its potential applications in food products. Moreover, it would increase zero-waste food production, hence supporting the sustainability aspect for the environment.
Manfaat dari Produk Biskuit dan Roti Fortifikasi Bubuk Nanas: Review Rachma Anggaratih; Rahmawati Rahmawati
Jurnal Gizi dan Kuliner Vol 3 No 2 (2022): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v3i2.8339

Abstract

Overweight and obesity are defined as abnormal or excessive fat accumulation that can interfere with health. Deaths due to obesity are higher than deaths from underweight. One of the causes of the increase in obesity is an unhealthy diet. The majority of people who live in cities consume fast food which can increase the value of body mass index. The addition pineapple powder as fortificant can increase food fiber content. Pineapple powder was able to increase the fiber content in the modified product. Products that have been added with pineapple powder can prevent or reduce the risk of diabetes, coronary heart disease, and hypertension.
Evaluation of Microbial Numbers and Physical Properties of Milk Preserved with Different Time of Pre-Heating and Pulsed Electric Fields (PEF) Exposure Anugerah Dany Priyanto; Teti Estiasih; Angky Wahyu Putranto; Widyasari Widyasari; Rahmawati Rahmawati
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 3 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.03.6

Abstract

Milk production is intended for human consumption; hence preservation technology is required while maintaining the sensory and nutritional attributes. Some of technologies applied in milk are the use of pre-heating combined with pulsed electric fields (PEF) exposure. The aim of this study was to examine the effect of combination food preservation techniques using pre-heating and PEF with various conditions. The raw milk first received the pre-heating treatment at 70 ËšC, followed by PEF exposure. A completely randomized design (CDR) was applied in this research. It used two factors, namely factor I (pre-heating duration: 10, 20, and 30 minutes), and factor II (PEF exposure duration: 2, 4, and 6 minutes) with three replications, resulting in nine (9) treatments. The results reveal that there was a bacterial reduction within the range of 0.70-1.06 log CFU/mL. Besides, the increasing duration of pre-heating combined with PEF exposure decrease the values of viscosity, emulsion stability, and lightness of raw milk samples. Moreover, the most effective treatment observed in the raw milk-treated with pre-heating of 10 minutes and PEF of 2 minutes, with the level of TPC, viscosity, emulsion stability, and lightness of 1.88 log CFU/mL, 14.65 cP, and 95.65%, respectively
Pola konsumsi hasil perikanan masyarakat Kabupaten Gresik terhadap komoditas perikanan saat Pandemi Covid-19 Yushinta Aristina Sanjaya; Rahmawati Rahmawati; Amanda Dewi Safitri; Erika Widianti; Adella Farah Diana; Elina Putri Anggraeni
Nutrition Scientific Journal Vol 2, No 1 (2023)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v2i1.7330

Abstract

Keberadaan pandemi covid-19 menjadi permasalahan bagi masyarakat dan beberapa sektor Indonesia termasuk sektor perikanan. Penyebaran covid-19 membuat pemerintah mengeluarkan kebijakan pembatasan sosial berskala besar yang menyebabkan aktivitas masyarakat dan pola konsumsi hasil perikanan dan produk olahan perikanan menurun. Penelitian ini bertujuan untuk menganalisis tingkat dan pola konsumsi komoditas perikanan terhadap masyarakat Kabupaten Gresik di masa sebelum pandemi Covid-19, saat pandemi, dan setelah pandemi. Metode yang digunakan adalah survey deskriptif. Hasil penelitian menunjukkan bahwa pola konsumsi ikan dan hasil perikanan bersifat fluktatif sebelum, saat, dan setelah pandemi Covid-19. Minat beli ikan dan hasil perikanan masyarakat dipengaruhi oleh aspek kebersihan, harga, dan tempat penjualan dengan rata-rata pembelian sebesar Rp 50.000 sampai Rp 100.000 per minggu. Jenis perikanan yang menjadi minat masyarakat yaitu ikan air tawar, selain harganya lebih murah, kondisi ikan tersebut lebih segar di pasaran. Kesimpulan dari penelitian ini adalah pandemi covid-19 menyebabkan terjadinya perubahan pola konsumsi masyarakat Kabupaten Gresik terhadap komoditas perikanan. Perubahan pola konsumsi ini mencakup perubahan pengeluaran untuk pembelian komoditas perikanan dan jenis komoditas perikanan yang dikonsumsi. Namun, tidak terdapat perbedaan signifikan terhadap cara mendapatkan produk perikanan dan preferensi pembelian komoditas perikanan secara utuh atau bagian tertentu saja
Co-Authors Adella Farah Diana Alga Yean Fatika Amanda Dewi Safitri Angky Wahyu Putranto Anugerah Dany Priyanto Anugerah Dany Priyanto Astrid Damayanti Azmil Umur Btari Nur Azizah Dewi Fara Afifa Dian Ayuning Puspa Dewi Elina Putri Anggraeni Erika Widianti Ivan Atmaja Ghani Larestananda Asmaul Husna Hizaumi Putri Lutfiah Ayu Khoirunisa Maria Nurlian Turnip Milenia Fitria Cholifah Muhammad Alfid Kurnianto Nash’wa Aqillah Yvonne Ramadhani Pardi Sampe Tola Qurrotu A'yun Rachma Anggaratih Sri Djajati Sri Winarti Tanaya Dayinta Choirina Tania Amalia Teti Estiasih Widyasari Yunita Satya Pratiwi Yushinta Aristina Sanjaya