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Sri Winarti

Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur

Author-ID : 3280147

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Transportation Other

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PEMANFAATAN BIJI BUNGA MATAHARI SEBAGAI BAHAN BAKU FERMENTASI TEMPE Sri Winarti; Luqman Agung Wicaksono
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Sunflower seeds are a source of vegetable protein, in 100 g seeds contain 20.78 g protein, total lipid 51.46 g, ash content 3.02 g, carbohydrate 20.0 g and 8.6 g fiber with a total energy of 2445kj. Sunflower seeds are also a source of choline (55.1 mg) and ethanolamine (35.4 mg). Judging from the nutritional value, sunflower seeds are very potential to be developed into various processed products, including tempeh. Utilization of sunflower seeds for making tempeh can produce a new food product that is rich in protein other than soybeans so that it can reduce dependence on soybean commodities. Sunflower seeds are also rich in Vitamin E which functions as a natural antioxidant for the body. The purpose of this study was to determine the effect of differences in packaging material and fermentation time on the characteristics of the tempe produced. This study used a two-factor Complete Randomized Design, namely the type of wrapper (banana leaf, teak leaf, plastic with a hole spacing of 2cm, plastic with a hole spacing of 1cm) and a factor of 2 fermentation periods (36 and 48 hours). The data obtained were analyzed using Variance Analysis (ANOVA). If there were significant differences between treatments, further tests were carried out with DMRT (Duncan) with a level of 5%. The results showed that the best treatment was the type of teak leaf wrapping and 36 hours fermentation time, which produced tempeh with the highest consumer preference value, namely texture 3.24; taste of 4.0; 3.56 color and 3.44 aroma. Characteristics of tempeh in the treatment were a total mold of 8.66 log fcu / g; total microbes 9.41 log cfu / g; vitamin E levels 24.25 mg / 100g; dissolved protein 11.93%.

KARAKTERISTIK FRUIT LEATHER DARI BUAH BIDARA (ZIZIPHUS MAURITIANA) DAN KULIT BUAH NAGA MERAH SERTA RUMPUT LAUT SEBAGAI BAHAN PENGIKAT Sri Winarti; Ulya Sarofa; Vidya Vianita Wulandari
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Fruit leather is one of the snack foods made from fruits, in the form ofthin sheets with distinctive consistency and taste depending on the typeof fruit used. One of the fruits that can be processed into fruit leatheris the bidara fruit (Ziziphus mauritiana). To improve the texture andcolor of fruit leather, the red dragon fruit peel is added as a source ofpectin and seaweed Eucheuma cottonii as a source of kappacarrageenan because it can form gel well.The purpose of this studywas to determine the effect and get the best combination of treatmentsfrom the propoetion of bidara fruit and red dragon fruit peel and theconcentration of E. cottonii seaweed on the characteristics of fruitleather. This study used a completely randomized design (CRD)factorial pattern of 2 factors, namely the proportion of bidara fruit andred dragon fruit peel (65%:35%; 70%:30%; 75%:25%) and theconcentration of seaweed E. cottonii (0 %; 0.4%; 0.8%; 1.2%) with 2replications. The data obtained was analysis by ANOVA, if thetreatment that had a significant effect was carried out further testingusing the DMRT test. The results showed the best treatment onproportion 65% of bidara fruit and 35% of red dragon fruit peel and1.2% concentration of seaweed, its produced fruit leather withmoisture content of 15.68%; antioxidant activity of 31.80%; vitamin Clevels of 30.78 mg/100 g; anthocyanin of 3.30 mg/100 g; tensilestrength of 1.4130 N; color includes L* of 42.98, a* of 41.26, b* of18.06; organoleptic scoring test includes taste of 3.16 (slightly soursweet), color of 4.92 (red), texture of 2.36 (not soft); and dietary fiberlevels of 4.06%Fruit leather is one of the snack foods made from fruits, in the form ofthin sheets with distinctive consistency and taste depending on the typeof fruit used. One of the fruits that can be processed into fruit leatheris the bidara fruit (Ziziphus mauritiana). To improve the texture andcolor of fruit leather, the red dragon fruit peel is added as a source ofpectin and seaweed Eucheuma cottonii as a source of kappacarrageenan because it can form gel well.The purpose of this studywas to determine the effect and get the best combination of treatmentsfrom the propoetion of bidara fruit and red dragon fruit peel and theconcentration of E. cottonii seaweed on the characteristics of fruitleather. This study used a completely randomized design (CRD)factorial pattern of 2 factors, namely the proportion of bidara fruit andred dragon fruit peel (65%:35%; 70%:30%; 75%:25%) and theconcentration of seaweed E. cottonii (0 %; 0.4%; 0.8%; 1.2%) with 2replications. The data obtained was analysis by ANOVA, if thetreatment that had a significant effect was carried out further testingusing the DMRT test. The results showed the best treatment onproportion 65% of bidara fruit and 35% of red dragon fruit peel and1.2% concentration of seaweed, its produced fruit leather withmoisture content of 15.68%; antioxidant activity of 31.80%; vitamin Clevels of 30.78 mg/100 g; anthocyanin of 3.30 mg/100 g; tensilestrength of 1.4130 N; color includes L* of 42.98, a* of 41.26, b* of18.06; organoleptic scoring test includes taste of 3.16 (slightly soursweet), color of 4.92 (red), texture of 2.36 (not soft); and dietary fiberlevels of 4.06%

Co-Authors -, Jariyah .,, Sudaryati Abdilla, Anna Abdurrozaq Firdaus Achmad Wahyu Hidayat Alfid Kurnianto, Muhammad ALHADAD, BUJUNA Almira Dinar Dhiny Amalia Rosida Fajriyah Anggraeni, Citra Dwi Wahyu anggreini, riski ayu Anugerah Dany Priyanto Ardini, Diza Lailuna Arum, Ardilini Destyaning Atik Mahmudah Bahran Taib Basuki S, Enny Enny Briliansyah, Resi Cita Risma Anggi Kurnia Rani Dian, Rahma Dwiki Febrian, Nurdin Dwiyanti, Nabilla Nova Eni Harmayani Eni Harmayani Enny Karti Basuki Erick Estrada, Erick Erwan Adi Saputro Fatoni Achmad Febriana, Maâ€™faza Rizka Febrianto, Hendra Ferdianza, Ryan Setya Fitriana Hadi Munarko Hadi Munarko Hairunnisa Hairunnisa Hardiani, Esti Haris Danial Hazlina Abdullah Hendra Febrianto Heru Arif Pianto Heru Arif Pianto, Heru Arif Hidayati, Nur Agustin HP., Sudaryati Imanuella, Johanna Indah Nurcahyaningsih, Safitri Inka Adhuha Nur Fadilah Ismuning Dinar Rahmani, Ismuning Jariyah Jariyah Jariyah Jariyah Jeffry Handhika Jilian, Latni Joel Iglesia Alvarez Juhariyah Juhariyah Khairi, Sabi'ah Kindriari Nurma Wahyusi Krisdianti, Regina Indah Kustini Kustini Laras Sitoayu Lestari, Fanni Lilis Karlina Lukitasari, Candra Ayu Devi Luqman Agung Wicaksono Mawar Afifah Rahma Meditya Dwi Rizkyati Muhammad Alfid Kurnianto Muhammad Nur Mukhodim Faridah Hanum, Sri Mulyani, Ni Made Nanda Oktavia Nasution, Novrihan Leily Nazaruddin, Muchammad Vishal Ningsih, Yuni Nugroho Adi Pramono, Nugroho Adi Nur Hidayanto Pancoro Setyo Putro Nurida Tri Novita NURUL AZIZAH Pamungkas, Atik Mahmudah Aji Pertiwi, Cici Nagita Prabowo, Ulya Sarofa Purwadi MP. Ir Puspita, Alfina Ayu Puspitasari, Ken Dina Putra, Andre Yusuf Trisna Putri, Destiana Adinda Qotima, Khusnul Qurrotu A'yun Rafhani Rosyidah Rahmadini, Fachma Airisa Rahmawati Rahmawati Ramadhanty, Chairunnisa Safira Ramdan Hidayat Ratna Yulistiani Rezza Natori Rhamadhan, Dinar Cahyaning Riski Ayu Anggraeni Riyawati, Mega Rosida Rosida Rosida, Dedin Finatsiyatul Rudi Nurismanto Sagala, Salord Sanjaya, Gelant Sanjaya, Made Ananda Putri Anugrah Arika Sanjaya, Yushinta Aristina Sarah Aszary Sarofa, Ulya Sarofa Serly Safitri Setyandari Ayu Larasati Siswandi Siswandi, Siswandi Siti Mariyah Solisa, Windy Zeanly SP, Bagus Sri Djajati Sumengen Sutomo Sutomo, Bebi Tabitha Intana Tandepadang Tantri Mayasari Tawajjuh, Nur Tuty Shohibatuz Zakiyah Ulya Sarofa Ulya Sarofa Ulya Sarofa Uswatul Hasni Vidya Vianita Wulandari Vira Seviani Dewantri Wardianto, Muhammad Rosyid Wildan Naufal Esfandiar Yanik Purwanti Yudi Pranoto Yuniningsih Yuniningsih Yunita Satya Pratiwi Yushinta Aristina Sanjaya Yustinus Marsono Yusuf, Aulia Islamiati Zufrie, Zufrie

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