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Sri Winarti
Universitas Pembangunan Nasional “Veteran” Jawa Timur
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Pengaruh konsentrasi pati garut dan filtrat kunyit putih sebagai antimikroba terhadap karakteristik dan organoleptik edible film Meditya Dwi Rizkyati; Sri Winarti

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.3187

Abstract

Edible film is one of the biodegradable packaging that can be degraded naturally and is generally used to wrap food and is fit for consumption. Edible films are generally made from various types of starch, one of which is arrowroot starch and additional ingredients such as white turmeric filtrate which has antimicrobial activity to protect the packaged product from pathogenic bacteria and can extend the shelf life of the packaged product. White turmeric filtrate contains phenolic compounds and terpenoids as antimicrobial compounds. The purpose of this study was to determine the effect of arrowroot starch concentration and white turmeric filtrate on the characteristics and organoleptic properties of edible films. This study used a completely randomized design (CRD) factorial pattern with two factors. Factor I: arrowroot starch concentration (2%;4%;6%). and Factor II: white turmeric filtrate concentration (1%;4%;7%). The results of data analysis using 5% ANOVA and 5% DMRT follow-up test. The data obtained from the analysis showed that the best treatment was edible film from arrowroot starch 4% (w/v) and white turmeric filtrate 7% (v/v) having edible film characteristics with a water content of 13.109%; thickness 0.115 mm; tensile strength 7.69 Mpa; elongation 1.96%; water vapor transmission rate 0.29 g/m2.hour; inhibition against E.coli bacteria by 16.5 mm; inhibition against S. aureus bacteria 6.5 mm; texture 4 (slightly broken); color 4.75 (yellow); and aroma 3.9 (scented with strong turmeric).
Pengaruh konsentrasi Ca(OH)2 dan suhu pemasakan pada proses nikstamalisasi tepung jagung Tuty Shohibatuz Zakiyah; Sri Winarti; Ratna Yulistiani

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.3079

Abstract

Nixtamalization is a corn cooking process with the addition of calcium hydroxide. This study aims to determine the best treatment combination between the concentration of Ca(OH)2 and cooking temperature to changes in physicochemical properties and amylographic properties of cornflour. This research was conducted using a completely randomized design with a factorial pattern with two factors. Factor I: concentration of Ca(OH)2 1%, 2% and 3% (w/v); Factor II: cooking temperature 70️℃, 80️℃, 90️℃, and 100️℃. The results of data analysis using ANOVA for all parameters showed significant differences. The results showed that the best treatment combination was the nixtamalization treatment with a concentration of Ca(OH)2 2% and a cooking temperature of 90️℃ which produces cornflour with a color coordinate value L*; a*; b* is 68.64; 16.27; 45.22; calcium content 0.473%; amylose content 68.92%; swelling power 7.13 ml/g; freeze-thaw stability 0.211 g/g. The microscopic structure of the best treatment showed that the surface shape of the starch granules was slightly rough, the cell walls were slightly thicker than the control corn flour; amylographic properties showed gelatinization temperature of 78.15️℃; peak gelatinization time of 8.13 minutes; peak viscosity 1147 cP; hot paste viscosity 1056 cP; breakdown viscosity 91 cP; final viscosity 2132 cP; setback viscosity 1076 cP.
EFFECT OF THERMOSONICATION ON FERRIC REDUCING ANTIOXIDANT POWER AND THE COLOR OF BERAS KENCUR DRINK Serly Safitri; Sri Winarti; Luqman Agung Wicaksono; Anugerah Dany Priyanto; Wildan Naufal Esfandiar; Almira Dinar Dhiny
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.2022.010.04.4

Abstract

Beras kencur drink is an Indonesia’s traditional beverage containing several antioxidant compounds that are good for human health. Thermosonication technology was chosen to process the beras kencur drink. This research aimed to evaluate antioxidant activity and the color of beras kencur drink thermosonication with compared to the control untreated and pasteurization treatment. The thermosonication treatment used a probe at a frequency of 22 kHz, while conventional pasteurization conditions were 100oC for 2 min. This study employed a Completely randomised design (CRD) with two factorials; temperatures of thermosonication (30, 45 and 60 oC) and times of thermosonication (5, 10, 15 min). The data were analyzed by ANOVA followed by DMRT with p-value greater than 0.05. The results showed that the effects of thermosonication on antioxidant activities and the color of beras kencur drink were more retention than the pasteurization treatment. The value antioxidant activity of beras kencur drink treated with thermosonication ranged from 1164.80 – 1323.86 mgAA/L, and the color values ranged from 58.16 – 62.58 for lightness (L*), 0.42 – 1.30 for redness (a*), 20.70 – 22.53 for yellowness (b*) and 0.50 – 5.29 for total color difference.
SOSIALISASI MANFAAT BISKUIT BEBAS GLUTEN BAGI KESEHATAN DI UD SOFIA COOKIES WIYUNG, SURABAYA Purwadiani Purwadiani; Hadi Munarko; Jariyah Jariyah; Sri Winarti; Kindriari Nurma Wahyusi
Jurnal Pengabdian Pelitabangsa Vol. 3 No. 02 (2022): Jurnal Pengabdian Pelitabangsa Oktober 2022
Publisher : DPPM Universitas Pelita Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37366/jabmas.v3i02.1479

Abstract

Biskuit merupakan salah satu makanan olahan yang cukup populer dan banyak dikonsumsi oleh semua kalangan usia. Bahan utama dalam pengolahan biskuit umumnya adalah tepung terigu. Tepung terigu banyak digunakan untuk membuat adonan karena mengandung protein gluten yang dapat memperbaiki tekstur adonan. Akan tetapi, protein gluten dalam terigu tidak dapat dikonsumsi oleh penderita gluten intoleran, khususnya pada penyandang celiac disease dan Autism Spectrum Disorder (ASD) karena tubuh anak yang menderita autisme memiliki masalah dalam memecah protein gluten. Salah satu alternatif yang dapat dilakukan yaitu dengan membuat biskuit bebas gluten menggunakan tepung mocaf. Sosialisasi biskuit bebas gluten di UD Sofia Cookies diharapkan dapat memberikan wawasan mengenai biskuit non-terigu yang baik untuk kesehatan dan sangat berpotensi untuk diproduksi seiring dengan meningkatnya isu autisme di Indonesia. Metode yang dilakukan yaitu dengan penyampaian materi yang dibawakan oleh pemateri. Kegiatan sosialisasi berlangsung dengan cukup baik, dilihat dari antusiasme peserta yang cukup tinggi selama kegiatan.
THE EFFECT OF THE PROPORTION OF JACKFRUIT (Artocarpus heterophyllus) SEED FLOUR AND THE ADDITION OF EGGS ON THE CHARACTERISTICS OF DRY NOODLES Nurida Tri Novita; Ulya Sarofa; Sri Winarti
Jurnal Pangan dan Agroindustri Vol. 11 No. 3: July 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.2023.011.03.6

Abstract

Jackfruit seed flour (Artocarpus heterophyllus) can be used as a substitute for wheat flour in noodles production due to its high starch content and nutritional value. In addition, carrot flour is another ingredient that can be used in the production of dry noodles. The aim of this study was to determine the effect of the proportion of wheat flour, jackfruit seed flour and carrot flour, together with the supply of eggs, on the quality of the dry noodles produced. The experimental design used was Completely Randomized Design with two factors and three replications. Factor I was the ratio of wheat flour: jackfruit seed flour: carrot flour (90:5:5, 80:15:5, 70:25:5). Factor II was the addition of egg (5%, 10% and 15%). The best treatment was dry noodles made of 90% wheat flour: 5% jackfruit seed flour: 5% carrot flour and 15% egg addition, which gave the results of moisture content 7.71%, ash content 2.34%, protein content 10.68%, starch content 64.18%, amylose content 24.29%, rehydration power 55.66%, cooking loss 6.07%, elasticity 8.17%; favourability of colour, taste, aroma, texture 3.52, 3.44, 3.40, 3.48 (like).
Co-Authors Agung Wicaksono, Luqman Almira Dinar Dhiny Amalia Rosida Fajriyah anggreini, riski ayu Anugerah Dany Priyanto Eni Harmayani Eni Harmayani Hadi Munarko Jariyah Jariyah Kindriari Nurma Wahyusi Meditya Dwi Rizkyati Nanda Oktavia Nurida Tri Novita Purwadi MP. Ir Qurrotu A'yun Rahmawati Rahmawati Ratna Yulistiani Rezza Natori Rudi Nurismanto Serly Safitri Setyandari Ayu Larasati Tuty Shohibatuz Zakiyah Ulya Sarofa Ulya Sarofa Vidya Vianita Wulandari Wildan Naufal Esfandiar Yudi Pranoto Yushinta Aristina Sanjaya Yustinus Marsono