Article Per Year (5 Year)
p-Index From 2020 - 2025
7.717
P-Index
This Author published in this journals
All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI Agrointek Jurnal Teknologi Pertanian Gontor AGROTECH Science Journal Jurnal Agroindustri Jurnal Litbang Industri UNEJ e-Proceeding Pro-Life EnviroScienteae JMM (Jurnal Masyarakat Mandiri) Agroindustrial Technology Journal Jurnal Teknologi & Industri Hasil Pertanian J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Agritechno Jurnal Pengabdian kepada Masyarakat Nusantara Journal La Bisecoman International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal La Lifesci Jurnal Abdimas Indonesia : Jurnal Abdimas Indonesia Agroindustrial Journal Jurnal Pengabdian Masyarakat Formosa (JPMF) Journal of Food Engineering Jurnal Pengabdian Masyarakat Bestari (JPMB) JURNAL TEKNIK INDUSTRI Jurnal Kajian dan Penelitian Umum Warta LPM Abdimas Terapan: Jurnal Pengabdian Kepada Masyarakat Terapan Jurnal Penelitian Sains dan Teknologi Indonesia Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Andi Eko Wiyono, Andi Eko
Fakultas Teknologi Pertanian, Universitas Jember
Religion Agriculture, Biological Sciences & Forestry Humanities 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 Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Public Health Social Sciences Other

Published : 54 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 54 Documents
Search

 2   3   4   5   6 
Potensi Daun Singkong (Manihot esculenta Crantz) sebagai Pewarna Alami Andi Eko Wiyono; Winda Amilia; Retha Talia Shasabillah; Rifqoh Anggarani Mulyana; Vinka Oktavia Pramesti
Teknotan: Jurnal Industri Teknologi Pertanian Vol 17, No 1 (2023): TEKNOTAN, April 2023
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol17n1.4

Abstract

Singkong merupakan salah satu bahan hasil pertanian yang keberadaannya melimpah di Indonesia. Potensi pengolahan singkong sangat besar seiring dengan perkembangan industri dan menyisakan limbah berupa daun singkong yang pemanfaatannya masih terbatas. Limbah daun singkong berpotensi sebagai pewarna alami karena daun singkong mengandung pigmen alami yakni klorofil. Penelitian ini bertujuan untuk mengetahui karakteristik daun singkong pada perlakuan blanching dan untuk mengetahui karakteristik ekstrak daun singkong dengan penambahan basa MgCO3. Penelitian ini dilakukan dengan metode eksperimental laboratorium dengan pengulangan tiga kali. Data hasil penelitian terkait daun singkong dianalisis dengan analisis regresi linier menggunakan Microsoft excel 2010, sedangkan data hasil ekstrak daun singkong penambahan basa disajikan dalam tabel dan dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa nilai pH antara 4,9-5,8. Nilai warna L tertinggi pada perlakuan blanching 1 menit dengan nilai 54,2 dan nilai terendah pada perlakuan blanching 3 menit yaitu 51,5. Nilai warna a tertinggi pada perlakuan blanching 1 menit yaitu -22,7 dan nilai terendah pada blanching 3 menit -19,3. Nilai warna b tertinggi pada blanching 3 menit 21,6 dan nilai terendah pada blanching 2 menit yaitu 16,3. Kadar klorofil pada perlakuan blanching 1 menit 24,64 mg/g, blanching 2 menit 23,01 mg/g, blanching 3 menit 20,67 mg/g. Nilai pH ekstrak daun singkong dengan penambahan basa MgCO3 adalah 7,7 dan hasil  warna L 53,4; warna a -22,9; dan warna b 19,4. Total klorofil ekstrak daun singkong dengan penambahan basa sebesar 22,047 mg/g. Perlakuan blanching berpengaruh terhadap pH, warna L, warna a, warna b, dan total klorofil.
KARAKTERISTIK MUTU SERBUK PEWARNA BUAH NAGA MERAH (Hylocereus polyhizus) HASIL FOAM MAT DRYING DENGAN VARIASI RASIO DAGING DAN KULIT BUAH Andi Eko Wiyono; Desiyanti rukmasari; Eka Ruriani; Herlina Herlina
AGROINTEK Vol 17, No 2 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i2.14631

Abstract

Pigment is an important part as an indicator of product quality. Natural pigments can be used because they are relatively safe and have low side effects. One of the plants that contain natural pigments is red dragon fruit because it has a high anthocyanin pigment. In addition, the production of red dragon fruit in Jember Regency in 2019 reached 30.7 tons. The high anthocyanin pigment and productivity of red dragon fruit, so that all parts of red dragon fruit in the form of the ratio of flesh and skin of the fruit can be used as raw materials for making natural dyes. The red dragon fruit coloring powder in this study was made by a microencapsulation process using the foam mat drying. This microencapsulation process can extend the shelf life of the dye powder. The purpose of this study was to determine the effect of variations in the ratio of red dragon fruit flesh and skin to the quality characteristics of the dye powder. Research on the quality characteristics of this dye powder uses the ratio of flesh and skin of red dragon fruit. The results showed that all treatments had a significant effect on the quality characteristics of the dye powder in the form of pH value, color value, total dissolved solids value, water content value, water absorption value, and anthocyanin content value. The quality characteristics of the dye powder with 100% skin treatment have a better value than the other treatments. The quality parameters include: the highest anthocyanin content value of 8.437 mg/ml, the highest color intensity value of 11.17, the lowest pH value of 3.28, the lowest percentage decrease in stability of 69%, and the lowest water content value of 3.46%
Optimasi Formula Serbuk Pewarna Alami Daun Singkong (Manihot esculenta Crantz) Andi Eko Wiyono; Winda Amilia; Rifqoh Anggarani Mulyana; Ola Riska Aprilia Intan Aghata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 2 (2023): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i02.p14

Abstract

Cassava leaves (Manihot esculenta C.) have a total chlorophyll of 27.4667 mg/g, the second highest after papaya leaves. Plants containing chlorophyll can be used as raw materials to make green powder natural dyes. The method used in the manufacture of powdered natural dyes is foam mat drying. the process of making natural dye powder with foam mat drying method added with maltodextrin and MgCO3. The purpose of this study was to determine the optimum formula for natural dyes of cassava leaf powder with variations of maltodextrin and MgCO3 and to determine the physical and chemical supporting characteristics of the optimum formula for natural dyes of cassava leaf powder. The results showed that the optimum formula of cassava leaf natural coloring powder is F5. Variations in the comparison of maltodextrin and MgCO3 concentrations in the optimum formula obtained the water content value of 4.44%; dissolving time 41 seconds; pH 8.2; value of L* 53.0; value a* -21,4; b* 18.9; the degradation of the stability of the heating time of the oven and the stability of the heating time of the hot plate are 11.59% and 11.92%; hue value 138.55o ; chroma value 28.55; and total chlorophyll content of 14,231 mg/g. In addition, the application to textiles with a color resistance test found that the decrease in the mass of the fabric did not change too much. Keywords: Cassava Leaf, Chlorophyll, Foam Mat Drying, Maltodextrin, MgCO3 Daun singkong (Manihot esculenta C.) memiliki klorofil total sebesar 27,4667 mg/g, tertinggi kedua setelah daun pepaya. Tumbuhan yang mengandung klorofil dapat digunakan sebagai bahan baku pembuatan pewarna alami serbuk hijau. Metode yang digunakan dalam pembuatan serbuk pewarna alami adalah foam mat drying. Proses pembuatan serbuk pewarna alami dengan metode foam mat drying ditambah maltodekstrin dan MgCO3. Tujuan dari penelitian ini adalah untuk menentukan formula pewarna serbuk daun singkong yang optimum dengan variasi maltodekstrin dan MgCO3 serta menentukan sifat fisik dan kimia pendukung dari ekstrak daun singkong. Formula optimum pewarna alami serbuk daun singkong. Hasil penelitian menunjukkan bahwa formula serbuk pewarna alami daun singkong yang optimal adalah formula F5. Variasi perbandingan konsentrasi maltodekstrin dan MgCO3 pada formula optimum diperoleh nilai kadar air sebesar 4,44%; waktu larut 41 detik; pH 8,2; nilai L* 53,0; nilai a* -21,4; b* 18.9; penurunan stabilitas waktu pemanasan oven dan stabilitas waktu pemanasan hot plate masing-masing sebesar 11,59% dan 11,92%; nilai hue 138,55o ; nilai chroma 28,55; dan kandungan klorofil total 14.231 mg/g. Selain itu, aplikasi pada tekstil dengan uji ketahanan warna didapatkan bahwa penurunan massa kain tidak terlalu banyak berubah. Kata Kunci : Daun Singkong, Klorofil, Foam Mat Drying, Maltodekstrin, MgCO3
Kinetika Perubahan Mutu Sediaan Sabun Padat Transparan Dari Ekstrak Daun Pepaya (Carica Papaya L.) Andi Eko Wiyono; Intania Cahaya Rani; Miftahul Choiron; Andrew Setiawan; Ardyan Dwi Massahid
JURNAL TEKNIK INDUSTRI Vol. 13 No. 1 (2023): VOLUME 13 NO 1 MARET 2023
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25105/jti.v13i1.17512

Abstract

Intisari— Daun pepaya mengandung pigmen klorofil yang dapat digunakan sebagai bahan pewarna alami. Oleh karenanya, kandungan klorofil dari daun pepaya dapat dimanfaatkan menjadi bahan aktif sebuah produk yang bermutu tinggi seperti produk sabun padat transparan. Selain itu, sabun juga dapat mengalami kerusakan pada warna dan perubahan pada mutu. Perubahan mutu sabun karena kondisi penyimpanan diidentifikasi dengan menggunakan model kinetika. Tujuan dari penelitian ini yaitu menganalisa perubahan warna sedian sabun transparan daun pepaya selama penyimpanan dan mengembangkan model kinetika perubahan mutu sediaan sabun transparan daun pepaya. Alat-alat yang digunakan pada penelitian ini antara lain, pH meter, thermometer, rotary vacum evaporator, oven, neraca digital, neraca analitik, spektrofotometer UV, colour reader, stopwatch. Bahan baku yang digunakan adalah daun papaya, dan bahan penunjang yang digunakan adalah VCO, etanol 96%, aquadest, gliserin, asam sitrat, asam stearate, NaCl, NaOH, gula pasir, dan Coco-DEA. Tujuan dilakukannya penelitian ini adalah menganalisa perubahan warna sedian sabun transparan daun pepaya selama penyimpanan dan mengembangkan model kinetika perubahan mutu sediaan sabun transparan daun pepaya. Jenispenelitian yang dilakukan pada kinetika perubahan mutu sediaan sabun transparan dari ekstrak daun pepaya (Carica Papaya L.) merupakan penelitian experimental laboratories. Penelitian ini menggunakan beberapa parameter pengujian diantaranya ialah parameter kekerasan sabun, dimensi, homogenitas, dan parameter perubahan warna, pH, kadar air, dan kadar klorofil dari daun pepaya di analisis berasarkan persamaan metode Arrhenius. Hasil penelitian menunjukkan bahwa pada semua perlakuan mengalamiperubahan warna yang menunjukkan bahwa semakin banyak penambahan ekstrak semakin rendah nilai kecerahan, semakin naik nilai a* dan semakin naik pula nilai *b. Variasi penambahan ekstrak klorofil daun papaya memiliki dampak terhadap pengujian kekerasan, dimensi lebar, dimensi tebal, dimensi berat, dan kadar klorofil. Model kinetika degradasi sabun padat transparan ekstrak klorofil daun papaya parameter warna (*C dan °hue) menggunakan orde nol pada seluruh perlakuan, parameter mutu seperti pH dan kadar air menggunakan orde satu pada seluruh perlakuan. Perlakuan A2 sabun transparan dengan penambahan ekstrak klorofil daun papaya sebanyak 1% dengan parameter *C memiliki nilai energi aktivasi terbesar sehigga kinetika degradasi lebih stabil dari perlakuan lainnya. Abstract— Papaya leaves contain chlorophyll pigment which can be used as a natural dye. Therefore, the chlorophyll content of papaya leaves can be used as an active ingredient in high-quality products such as transparent solid soap products. In addition, soap can also experience damage to color and changes in quality. Changes in soap quality due to storage conditions were identified using a kinetic model.The purpose of this study was to analyze the color changes of papaya leaf transparent soap during storage and to develop a kinetics model of changes in the quality of papaya leaf transparent soap preparations. The tools used in this study include meas, pH meters, thermometers, rotary vacuum evaporators, ovens, digital balances, analytical balances, soap molds, UV spectrophotometers, color readers, stopwatches. The raw materials used are papaya leaves, and the supporting materials used are VCO, 96% ethanol, aquadest, glycerin, citric acid, stearic acid, NaCl, NaOH, fragrance, granulated sugar, and Coco-DEA. The results showed that in all treatments there was a change in color which indicated that the more the extract was added, the lower the brightness value, the higher the a* value and the higher the *b value. Variations in the addition of papaya leaf chlorophyll extract affect the hardness test, width dimension, thickness dimension, weight dimension, and chlorophyll content. The degradation kinetics model of transparent solid soap chlorophyll extract of papaya leaf color parameters (*C and °hue) used zero order in all treatments, quality parameters such as pH and water content used first order in alltreatments. The A2 transparent soap treatment with the addition of 1% papaya leaf chlorophyll extract with parameter *C had the largest activation energy value so that the degradation kinetics were more stable than other treatments.
Application of Foam Mat Drying in the Making of Herbal Powder Andi Eko Wiyono; Faireza Mawaddah; Nidya Shara Mahardika
International Journal on Food, Agriculture and Natural Resources Vol 5, No 1 (2024): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v5i1.201

Abstract

The increasing demand for herbal raw materials in Indonesia is evidenced by data according to Riskesdas in 2010-2018 increased by 44.3%. The data also states that 59.12% of Indonesians still consume herbal medicine and 95.6% know the benefits of herbal medicine. The herbal drink consists of various spice mixtures. Commonly used spices consist of ginger, aromatic ginger and lemongrass. Ginger contains gingerol active compounds with antioxidant activity above vitamin E and α-tocopherol. Aromatic ginger contains phenol chemical compounds as antioxidants that are analgetic. Lemongrass contains bioactive compounds as antioxidants. Generally, herbal products are processed in liquid form so that they have a low shelf life, and are easily damaged and contaminated. Therefore, there is a need for innovation in making herbal drinks into powder with the foam mat drying method using a microwave. The process of making herbal powder is added with tween® 80 and maltodextrin. This study aims to determine the effect of foaming agents and fillers on the organoleptic and physicochemical characteristics of herbal powder, yield value, antioxidant activity and mass balance of the selected treatment. This study used RALF with 2 factors consisting of the ratio of fillers and foaming agents. This study used organoleptic test parameters and physicochemical tests. Results The determination of the selected treatment (organoleptic test) is analyzed for its mass balance and antioxidant activity. The results showed that the addition of the ratio of foaming agents and fillers had a significant effect on organoleptic and physicochemical test characteristics. The herbal powder selected based on the Spider Web test is an A1B2 treatment with a yield value of 11.85% and antioxidant activity of 69.6%. The calculated mass balance results in an efficiency value of no more than 1 (100%) and the largest mass loss in the drying process of 577.72 gr or 88.05% of the incoming material.
Production Optimization of Chlorophyll Herbs Spice Powder from Tapak Liman (Elephantopus scaber) Leaves with Response Surface Method Andrew Setiawan Rusdianto; Triana Oktaviani Nurhardiningsih; Andi Eko Wiyono
International Journal on Food, Agriculture and Natural Resources Vol 4, No 4 (2023): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v4i4.224

Abstract

Jamu is a herbal drink obtained from the processing of plant parts which are non-toxic and do not have side effects. One way to extend the shelf life of herbal medicine is by changing the form of herbal medicine into powder. The method that can be used is foam mat drying which involves an emulsifying agent in the form of maltodextrin and a foam agent in the form of tween 80. Generally, herbal medicine is made from raw materials such as ginger. Ginger contains gingerols and shogaols as phenolic antioxidant components. Improving the quality, characteristics, attractiveness of herbal spice powders can be done by adding green coloring from chlorophyll. Chlorophyll is a photosynthetic pigment in plants that can absorb blue, red and purple light and reflects green in plants. Tapak liman leave (Elephantopus scaber) is one of the weeds that has a deep green color and can be used as medicine. The characteristics of herbal spice powders with chlorophyll are influenced by factors in each process, such as the mixing and drying processes. Optimizing the final result requires process engineering with one of the methods, namely the Response Surface Methodology. This study used the Behnken Box Design with 3 factors in the form of mixing time, drying time and power with a design that produced 15 treatments. Optimization response parameters used consist of response to chlorophyll content and response to water content. Optimum treatment conditions were obtained in the  treatment with 26 minutes of stirring time, 10 minutes of drying time at 400 Watt power. The chlorophyll response is 14.138 ppm and the water content response is 2.5%. Analysis of herbal powder containing chlorophyll supporting optimum treatment conditions can be carried out by measuring color, pH and TDS. The L* value owned by  is 73.7 which tends to be brightness. Meanwhile, the a* value is -2.5 and the b* value is 6.5. The degree of acidity or pH at  is 6.03 with a total dissolved solids value of 7.75 °Brix.
Sosialisasi Pembuatan Kerupuk Tape Singkong Sebagai Produk Unggulan Bagi UMKM Supermadu di Kelurahan Gebang Nur’aini Mardhi Utami; Marsa Suci Nurmalasari; Viola Risti Agasi; Indira Maharani Hidayat; Vindha Dhila Wulandari; Yusriyyah Vika Rahmadhani; Shinta Pramudita; Tiara Dwi Kusuma Putri; Khoirul Umam; Nuril Rohmawati; Andi Eko Wiyono
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 5 No. 1 (2024): Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN)
Publisher : Cv. Utility Project Solution

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v5i1.2655

Abstract

Tape merupakan salah satu produk olahan singkong yang telah mengalami fermentasi dari  bahan-bahan sumber pati seperti ketela pohon, ketan dan sebagainya, dengan melibatkan peran ragi di dalam proses pembuatannya. Permasalahan pokok yang terjadi di Kelurahan Gebang terutama yang berkaitan dengan UMKM Tape Supermadu adalah kurangnya skill dan pemahaman terkait diversifikasi produk tape, dalam menambah nilai ekonomis produk tape singkong kuning. Pelaksanaan kegiatan pengabdian dilakukan melalui penyampaian informasi melalui ceramah, pembahasan, dan pendampingan langsung untuk melakukan peragaan diversifikasi produk. Tujuan dilakukannya kegiatan sosialisasi pembuatan kerupuk tape adalah meningkatkan skill dan pengetahuan terhadap pengembangan produk olahan tape, serta menambah nilai ekonomis produk tape. Sasaran dalam kegiatan sosialisasi ini adalah ibu-ibu PKK kelurahan Gebang dan mitra Supermadu. Hasil yang diperoleh dari kegiatan sosialisasi ini berupa produk kerupuk tape kualitas terbaik dengan cita rasa manis dan gurih. Melalui kegiatan sosialisasi ini, ibu-ibu PKK juga mendapatkan skill mengenai pembuatan kerupuk tape singkong dan pengetahuan dalam mengembangkan diversifikasi produk tape singkong di daerah kelurahan Gebang.
Utilization of Kombucha Tea to Improve Children's Health and Reduce Stunting Rates in Patempuran Village, Jember Regency Nita Kuswardhani; Andi Eko Wiyono; Nidya Shara Mahardika; Eka Ruriani
Jurnal Pengabdian Masyarakat Formosa Vol. 3 No. 2 (2024): April 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/jpmf.v3i2.9193

Abstract

In order to overcome the problem of stunting in children, a team of Jember University lecturers collaborated with the Patempuran Village community and posyandu cadres to carry out community service activities. The main focus of this activity is the mass use and dissemination of Kombucha Tea, chosen because of its important nutritional content and potential to improve intestinal health and nutrient absorption in children. This activity includes outreach to increase understanding of the benefits of Kombucha Tea, training for posyandu cadres and village mothers on how to produce Kombucha Tea, as well as the distribution process to families with children under five. Apart from that, counseling regarding healthy eating patterns and the importance of nutrition was also provided in this activity. The impact evaluation was carried out after the activity was carried out to measure the extent to which Kombucha Tea made a positive contribution in reducing stunting rates in Patempuran Village. Close collaboration between the lecturer team, the community and the local government forms a sustainable community service model, which is expected to have a positive impact in improving the welfare of children in Patempuran Village.
Pemanfaatan buah naga merah apkir sebagai pewarna alami dengan variasi color retention agent menggunakan teknik foam mat drying berbantu gelombang mikro Andi Eko Wiyono; Miftahul Choiron; Oryzatania Windaru Runteka; Asyafa'atul Ulya
Jurnal Litbang Industri Vol 14, No 1 (2024)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v14i1.8475.69-76

Abstract

Buah naga merah kualitas apkir yang tidak termanfaatkan berpotensi menjadi sumber pewarna alami. Antosianin bersifat mudah rusak dalam bentuk ekstrak pekat dan dalam keadaan basa atau netral. Perlu dilakukan metode yang dapat memperkuat warna antosianin saat proses pengeringan menggunakan metode foam mat drying berbantu gelombang mikro dan penambahan color retention agent golongan asam. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh penambahan color retention agent (CRA) terhadap karakteristik fisik dan kimiawi serta mengetahui perlakuan terbaik dari serbuk pewarna alami buah naga merah apkir yang ditambahkan color retention agent. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal dengan variasi jenis CRA asam sitrat dan asam askorbat berkonsentrasi 0,3% dan 3%. Hasil uji karakteristik mutu fisik dan kimiawi menunjukkan bahwa penambahan variasi color retention agent berpengaruh signifikan terhadap nilai kadar air, pH, nilai warna L, a, C, dan H, dan total antosianin namun tidak berpengaruh signifikan terhadap nilai kelarutan dan nilai warna b. Perlakuan A4 adalah perlakuan terbaik dengan kadar air 3,06%, kelarutan 99,23%, pH 3,78, dan total antosianin 3,59 mg/ml karena asam askorbat mampu melindungi antosianin saat proses pengeringan.
Analisis Kadar Air, Daya Kembang dan Uji Organoleptik Kerupuk Tape Singkong Kuning dengan Konsentrasi Tape yang Berbeda Andi Eko Wiyono; Indira Maharani Hidayat; Nur’aini Mardhi Utami; Yusriyyah Vika Rahmadhani; Tiara Dwi Kusuma Putri; Marsa Suci Nurmalasari; Vindha Dhila Wulandari; Shinta Pramudita; Khoirul Umam; Nuril Rohmawati; Viola Risti Agasi
Jurnal Kajian dan Penelitian Umum Vol. 1 No. 6 (2023): Desember: Jurnal Kajian dan Penelitian Umum
Publisher : Sekolah Tinggi Agama Buddha Nalanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47861/jkpu-nalanda.v1i6.676

Abstract

Tape crackers are one of the innovations in developing cracker products made from tape. Crackers are a type of snack that experiences volume expansion to form a porous product and has a low density during the frying process. The aim of this research was to determine the water content, flowering power and organoleptic properties of crackers made from yellow cassava tape. This research was designed using a Completely Randomized Design (CRD) which was arranged with 1 factor, namely: A1 = Tapioca flour 80 grams + Wheat flour 20 grams + Tape 50 grams; A2 = Tapioca flour 80 grams + Wheat flour 20 grams + Tape 75 grams; A3 = Tapioca flour 80 grams + Wheat flour 20 grams + Tape 100 grams. The results of the organoleptic test were data analysis using ANOVA (analysis of variance) and Duncan's further test was carried out at α = 5%. The panelists' assessment or organoleptic test of the combination of tapioca flour, wheat flour and tape gave no real influence on the color and aroma and had a real influence on the taste and texture of the tape crackers.
Co-Authors -, Giyarto Aghata, Ola Riska Aprilia Intan Agus Susanta Ajeng Afriska Lailatul Fajriyah Andrew Setiawan Andrew Setiawan Anisa Aprilia Ardyan Dwi Massahid Ari Candra Juni Pamungkas Aristanti, Fransiska Candra Asyafa'atul Ulya Atika Yulianti Bertung Suryadarma Bertung Suryadharma, Bertung Cahyan Ferdie Fernanda Desiyanti rukmasari Dewanti Eka Diah Permatasari Dewi Ayu Savitri Dhifa Ferzia Dian Purbasari Dian Purbasari Diana Ermawati Dini Kusuma Ningrum Dyah Ayu Savitri Eka Ruriani EKA RURIANI Eka Ruriani Ekky Audina Rusita Eko Priyantono Elok Sri Utami Elok Sri Utami Eva Yulia Windiari Faireza Mawaddah Fajriyah, Ajeng Afriska Lailatul Felly Halsa Fiana Fillyvio Nizhomia Hana, Dania Mazidatul Hendy Firmanto Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Herlina Hifdzil Adila Ida Bagus Suryaningrat Iftitah Ariyanti Safitri Indira Maharani Hidayat Indira Maharani Hidayat Intan Hardiatama Intania Cahaya Rani Jani Januar Joshep Yoshio Leemans Ketut Indraningrat Khoirul Umam Khoirul Umam Maria Belgis Marsa Suci Nurmalasari Marsa Suci Nurmalasari Masahid, Ardiyan Dwi Mega Desy Safitri Meiji Wanarni Putri Miftahul Choiron Miftahul Choiron Misty Ayu Larasati Muhammad Irfan Hilmi Muhammad Luthfi Nashiruddin Nidya Shara Mahardika Nidya Shara Mahardika Nidya Shara Mahardika Nina Tauvika Nita Kuswardhani Nita Kuswardhani Noer Indah Maulida Putri Noer Novijanto Nuril Rohmawati Nuril Rohmawati Nur’aini Mardhi Utami Nur’aini Mardhi Utami Ola Riska Aprilia Intan Aghata Oryzatania Windaru Runteka Oryzatania Windaru Runteka Oryzatania Windaru Runteka Pradiptya Ayu Harsita Randhiagus Prajamukti Retha Talia Shasabilah Retha Talia Shasabilah Retha Talia Shasabillah Rifqoh Anggarani Mulyana Rifqoh Anggarani Mulyana Riska Rian Fauziah Riski Mulya Setyawati Rosi Pratiwi Rusdianto, Andrew Setiawan Savitri, Dewi Ayu Septy Handayani Shanya Widyan Firdaus Shinta Pramudita Shinta Pramudita Shinta Syafrina Endah Hapsari Sigit Arya Putra Sih Yuwanti Siswoyo Soekarno Siti Aisah Sri Wahyuni Suwasono, Sony Tiara Dwi Kusuma Putri Tiara Dwi Kusuma Putri Triana Lindriati Triana Oktaviani Nurhardiningsih Ucik Nurul Hidayati Ucik Nurul Hidayati Vina Juanita Sari Vindha Dhila Wulandari Vindha Dhila Wulandari Vinka Oktavia Pramesti Viola Risti Agasi Viola Risti Agasi Winda Amilia Winda Amilia Winda Amilia Windiari, Eva Yulia Yolanda Maulani Tiwakana Yolanda Maulani Tiwakana Yuli Wibowo Yusriyyah Vika Rahmadhani Yusriyyah Vika Rahmadhani Zuhriyah, Anis K