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All Journal Jurnal AGROTEKNOLOGI Jurnal Penelitian Pertanian Terapan Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian JURNAL ILMIAH PETERNAKAN TERPADU TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Pengabdian Nasional Journal of Agriculture and Animal Science Proceeding Applied Business and Engineering Conference

Dwi Eva Nirmagustina

Jurusan Teknologi Pangan, Politeknik Negeri Lampung (POLINELA) Jl. Soekarno-Hatta No.10 Rajabasa Bandar Lampung 35144 Telp.0721-703995

Author-ID : 330854

Religion Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering 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 Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Social Sciences Transportation Other

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PENGARUH MINUMAN FUNGSIONAL MENGANDUNG TEPUNG KEDELAI KAYA ISOFLAVON DAN SERAT PANGAN LARUT TERHADAP KADAR TOTAL KOLESTEROL DAN TRIGLISERIDA SERUM TIKUS PERCOBAAN Nirmagustina, Dwi Eva
Jurnal Teknologi & Industri Hasil Pertanian Vol 12, No 2 (2007): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to evaluate the effect of functional drink that containe soybean flour rich in isoflavone, soluble dietary fiber, and other ingredients on the level of total cholesterol, HDL, LDL, and trigliseride in rat blood serum.Â The formulation of functional drink consisted of soybean flour rich in isoflavone (0,115 g), soluble dietary fiber (fibergum) (3 g), vitamine C (0,06 g); sucrosa (6,605 g); aspartam (0,02 g); and flavour (orange) (0,2 g) in 200 ml functional drink.Â The total concentration of soybean flour rich in isoflavone, soluble dietary fiber (fibergum), and vitamine C was based on optimation of human need.Â Whereas the concentration of sucrosa, aspartam, and flavour (orange) based on organoleptic evaluation.Â The result showed that functional drink caused a decrease the level of total blood serum rat colesterol after 1 and 2 month.Â The HDL level of serum rat fed with standard ransum contain cholesterol was lower than the rat fed with sandard ransum only after 1 and 2 month because this was probably due to regulation feedback colesterol making in heart by enzim reductase HMG CoA. The functional drink caused decrease HDL level after 2 month . The functional drink also caused decrease the level of LDL and trigliseride after 2 month Keyword: functional drink, soy flour, isoflavon, soluble fiber, cholesterol, triglyseride

Pengaruh Sukrosa Terhadap Kandungan Total Fenol Minuman Rempah Tradisional (Minuman Secang) Zulfahmi, Zulfahmi; Nirmagustina, Dwi Eva
Jurnal Penelitian Pertanian Terapan Vol 12, No 2 (2012)
Publisher : Politeknik Negeri Lampung.

Secang drink is an Indonesia tradisional drink (from Yogyakarta dan Central Java) there tare made from secang wood (Caesalpia sappan L). In secang drink, we can found another spices, like ginger, clove, sereh, cinnamon bark, kapulaga, and pala. Empirically, the function of secang drink is to take care health, because their bioctive component. The main bioactive component of spices are fenol compound. The fenol compoud can measured with Follin Ciocalteau method. The advantage of Follin Ciocalteau method is give same response to different fenol compound. While the disadvantage is give response to sulfur dioxide and sugar. Except spices, in secang drink contain sugar and salt too, that function to give a delicious taste. The purpose of research is to know the effect of sugar to amount of fenol compoud in secang drink. The amount of fenol compound in secang drink with sugar are 117,972 ? 186,055 mg/L. While without sugar are 16,778 ? 91,528 mg/L. The incresing of amount of fenol compound in secang drink with sugar because Follin Ciocalteau method to consider sugar is a interference that can give unreal amount of fenol compount. Keywords: sucrose, fenol content, secang drink

POTENSI SUSU KEDELAI ASAM (SOYGURT) KAYA BIOAKTIF PEPTIDA SEBAGAI ANTIMIKROBA Nirmagustina, Dwi Eva; Wirawati, Chandra Utami
Jurnal Penelitian Pertanian Terapan Vol 14, No 3 (2014)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v14i3.155

The research objective was to get the starter type and the fermentation time to produce soygurt that have a high peptide bioactive that functions as an antimicrobial. The study was conducted in a complete randomized block design with two replicates. The first factor is the starter types, which consists of 3 levels, 2 market starter (cimory and king yogurt) and 1 mixed starter. The second factor is the fermentation times, which consists of 3 levels, 9 hours, 12 hours, and 15 hours. The data obtained were analyzed by analysis of variance to get various error estimators and tests of significance by Duncan's test further to determine whether there is a difference between treatments. Two market starter (cimory and king yogurt) and 1 mixed starter did not produce peptide bioactive compounds . It is suspected microbes contained in the market starter cimory (S.thermophilus and L.delbrueckii ssp . Bulgaricus ), the market starter king yogurt (L.bulgaricus) and mixed starter (S.thermophilus and L.bulgaricus) did not produce peptide bioactive compounds. The inhibition effect of the test bacteria (E. coli and S. aureus) occurs due to the production of lactic acid and hydrogen peroxide during the fermentation process . The greatest inhibition shown by soygurt of the market starter cimory with a reduced number of cells in both types of test bacteria (E. coli and S. aureus) at 6 and 5 log cycles . Mixed starter has the lowest pH and the highest total acid than the marker starter cimory and king yoghurt. The starter types and the fermentation times were no significant effect on total dissolved solids of soygurt. The levels protein of soygurt, respectively 1.38 %, 1.48 %, and 1.68 (cimory, king yogurt, and mixed starter), while the fat content of soygurt 1.04%, 1.28 %, and 1.58% (cimory, mixed starter, king yoghurt) Keyword: soygurt, peptide bioactive, antimicrobe

Karakteristik Fisik dan Kandungan Gizi Tepung Pisang Lokal Lampung dengan Metode Perebusan Nirmagustina, Dwi Eva; Hidayat, Beni; Zukryandry, Zukryandry
JURNAL AGROTEKNOLOGI Vol 18 No 1 (2024)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v18i01.40286

Lampung Province is the third largest banana producer in Indonesia with various types of bananas. It affects the differences of physical characteristics and nutritional content. Besides the type of banana, the processing can also affect the differences in its characteristics. The objective of the research was to determine the physical characteristics and nutritional content of banana flour from 8 types of bananas grown in Lampung Province as a source of local flour with the boiling method. The study was designed in a completely randomized block design with 3 replications. The results showed that the type of banana affected the physical characteristics and nutritional content of banana flour. Nangka bananas had the highest yield (42.06%) and muli bananas had the lowest yield (24.45%). Ambon kuning and tanduk had the highest degree of whiteness (44.60 and 41.20) and this is influenced by the color of the black pith. Muli banana flour was the highest protein content (3.54%). Fat content in nangka banana flour is the highest (1.09%). Ash of muli banana and ambon banana flour were the highest content (2.99% and 2.68%). Crude fiber of muli banana flour and kepok manado banana flour were the highest content (3.17% and 3.21%). The starch, amylose, and ratio of amylose/amylopectin of kepok manado and tanduk banana flour were the same and the highest content (respectively ranging between 74.53–76.29%, 26.18–28.92%, and 0.35–0.41). Vitamin C and total acid in local banana flour ranged from 0.51–2.34 mg/100 g and 0.62–2.25 respectively, muli bananas had the highest content of vitamin C and total acid with values of 2.34 mg/100 g and 2.25%. The boiling process can be applied as one of pre-treatment before making local Lampung banana flour. Keywords: banana flour, boiling method, local banana, nutritional

PENINGKATAN NILAI TAMBAH PRODUK KAKAO DI DESA SUNGAI LANGKA KABUPATEN PESAWARAN Handayani, Sri; Wirawati, Candra Utami; Nirmagustina, Dwi Eva; Noer, Irmayani; Kusmaria, Kusmaria
Jurnal Pengabdian Nasional Vol 4 No 2 (2023)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jpn.v4i2.3468

Agribisnis kakao di Kabupaten Pesawaran masih menghadapi berbagai masalah kompleks antara lain rendahnya produktivitas kakao, mutu produk masih rendah, dan belum adanya nilai tambah produk kakao. Hilirisasi produk olahan berbasis kakao belum dilakukan masyarakat secara mandiri. Masyarakat menjual hasil panen biji kakao ke BUMD Aneka Usaha Laba Jaya Utama Pesawaran untuk mengolah biji kakao menjadi kakao bubuk. Persoalan yang terjadi adalah harga bubuk kakao yang tinggi, sehingga apabila KWT Mawar Indah ingin mengolah kembali bubuk kakao tersebut dibutuhkan biaya produksi yang lebih besar dan menjadi tidak ekonomis. Peningkatan ekonomi petani dapat dimulai meningkatkan nilai tambah dari produk kakao. Petani perlu ditingkatkan keterampilan dalam memproduksi kakao menjadi produk olahan bernilai ekonomi tinggi. Tujuan kegiatan pendampingan kepada masyarakat adalah meningkatkan pengetahuan Kelompok Wanita Tani kakao mengenai peningkatan nilai tambah produk kakao dan peningkatan keterampilan Kelompok Wanita Tani membuat produk olahan kakao menjadi chocobar/milk chocolate. Pelaksanaan kegiatan Pengabdian kepada Masyarakat menggunakan konsep PRA, branstroming, sistem pembelajaran dua arah (pedagogy), penyuluhan, praktik, simulasi dan pendampingan masyarakat secara intensif. Pelaksanaan kegiatan terdiri dari : a) penyampaian materi peningkatan nilai tambah produk olahan sesuai dengan standar good manufacturing practise, b) bimbingan teknis produk olahan kakao berupa choco bar/milk chocolate, pendampingan intensif pada sisi packaging. Pada setiap pelaksanaan kegiatan dilakukan evaluasi yang fungsinya untuk menilai capaian kinerja. Evaluasi terdiri dari evaluasi awal, produk, dan akhir. Kegiatan dilaksanakan selama 6 (enam) bulan. Lokasi pelaksanaan kegiatan terpusat di desa sentra budidaya kakao Desa Sungai Langka Kabupaten Pesawaran. Jumlah peserta 14 orang yang terdiri dari 12 Kelompok Wanita Tani dan 2 tenaga PPL Desa Sungai Langka. Kegiatan pengabdian kepada masyarakat (PKM) memberikan kesimpulan: pertama peningatan pengetahun kelompok wanita tani sangat signifikan setelah diberikan pelatihan mengenai peningkatan nilai tambah produk kakao menjadi 86%. Selanjutnya kemampuan kelompok wanita tani dalam memproduksi produk olahan kakao sangat baik yaitu mampu membuat produk choco bar/ milk chocolate sesuai dengan SOP.

STANDARISASI PROSES PENGOLAHAN SARI BUAH MENGKUDU DAN APLIKASI TEKNOLOGI ACTIVATED CARBON ADSORBSION DI SMK NURUL HUDA KABUPATEN PRINGSEWU Wirawati, Chandra Utami; Rina, Oktaf; Nirmagustina, Dwi Eva; Verdini, Liana; Kurnia Khoerunnisa, Tiara
Jurnal Pengabdian Nasional Vol 5 No 1 (2024)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jpn.v5i1.3514

Unit produksi pangan olahan Jurusan Farmasi di SMK Nurul Huda Kabupaten Pringsewu merupakan salah satu unit yang dibentuk untuk menghasilkan income generating bagi institusi ini. Kegiatan yang dilakukan pada unit ini terpusat pada beberapa kegiatan pengolahan pangan yang salah satunya sudah berkembang cukup besar, yaitu minuman sari mengkudu sejak 4 tahun yang lalu. Hasil analisis SWOT menunjukkan bahwa akar permasalahan kegiatan usaha pengolahan minuman sari mengkudu adalah (1) belum ada standar proses (SOP) baku yang digunakan di dalam mengolah sari buah mengkudu yang didukung pemahaman pengetahuan dasar tentang fermentasi, (2) preferensi konsumen terhadap minuman sari mengkudu masih terkendala dengan intensitas aroma produk yang sangat kuat, (3) belum ada informasi tentang komponen nutrisi dan senyawa bioaktif di dalam label kemasan yang sesuai regulasi. Berdasarkan masalah-masalah yang dihadapi, diperlukan upaya pendampingan dan bimbingan teknis pembuatan standar proses pengolahan, pengaplikasian metode penyerapan karbon aktif, dan perbaikan label kemasan pada minuman sari mengkudu yang diproduksi oleh pengelola unit pengolahan pangan jurusan Farmasi SMK Nurul Huda. Hasil Bimtek menunjukkan peningkatan pengetahuan peserta (guru dan pengelola unit pengolahan minuman sari mengkudu) sebesar 31.5%.

Chemical, Physical, and Sensory Characteristics of Powdered Goat Milk with The Addition of Fruit by Evaporation Method Nirmagustina, Dwi Eva; Khoirunnisa, Aziza; Latifah, Izza Fitri; Astuti, Widia
JURNAL ILMIAH PETERNAKAN TERPADU Vol 12, No 3 (2024)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v12i3.p196-209

The objective of this research was to determine the physical, chemical, and sensory characteristics of powdered goat milk with the evaporation method. The study was conducted in a Complete Randomized Block Design with 3 replications. The data were processed by analysis of variance and if there was an effect of treatment, Duncan's further test was carried out. The results showed that powdered goat's milk made traditionally using the evaporation method using a pan with the addition of paste/fruit juice (dragon fruit, strawberries and oranges) had an effect on the chemical and sensory characteristics of powdered goat's milk. The protein content, crude fiber and degree of acidity of powdered goat's milk (control) were lower than powdered goat's milk with the addition of paste/fruit juice, but the fat content of powdered goat's milk (control) was higher than powdered goat's milk with the addition of paste/fruit juice. The protein, fat, crude fiber and acidity levels of powdered goat's milk with the addition of fruit juice paste were respectively 13.24 – 14.52%, 21.80 – 23.97%, 1.33 – 1.92%, 0 .83 – 1.42%. The viscosity of powdered goat's milk with the addition of paste/fruit juice (2-03 – 2.41cp) was greater than the control (1.58cp). The panelists' perception of powdered goat's milk with the addition of dragon fruit paste and orange juice was better than strawberry paste.

The Effect of Soaking and Boiling on Physical and Chemical Properties of Read Kidney Beans Instant Nirmagustina, Dwi Eva; Wirawati, Chandra Utamai; Handayani, Sri; Khoerunnisa, Tiara Kurnia; Rani, Hertini
ABEC Indonesia Vol. 12 (2024): 12th Applied Business and Engineering Conference
Publisher : Politeknik Negeri Bengkalis

Show Abstract | Download Original | Original Source | Check in Google Scholar

Red kidney beans are a plant-based food that contains protein, carbohydrates, dietary fiber, vitamins, and minerals,. Redkidney beans take a long time to cook and have a rough texture. As a result, instant red kidney beans must be developed. Soaking,boiling, and drying are the steps in the production of instant goods. The objective of this research was to determine the physicaland chemical characteristic of soaked-boiled red kidney beans and instant red kidney beans based on soaking and boiling times.The study used a factorial completely randomized block design. The first factor was soaking time, which had three treatments (0hours, 6 hours, and 12 hours). The second factor was cooking time, which had three treatments (0 minutes, 10 minutes, or 20minutes). The study was carried out three times. Data analysis was conducted statistically using analysis of variance (ANOVA) ata 5% significance level to determine the effect of treatment on test parameters. If the treatment has a significant effect, a furtherDuncan test will be conducted to determine the differences between treatments. The results showed that soaking and boiling affectedthe physical and chemical characteristics of instant red beans. The weight, yield, and hydration capacity of instant red beansincreased with the longer soaking and boiling, and the hardness, density of the kamba, and color intensity of instant red beansdecreased with the longer soaking and boiling. Soaking for 6 hours and boiling for 10 minutes was the optimal time to produceinstant red beans. The physical and chemical characteristics of instant red beans included weight 161.5 g, density of kamba 0.71g/ml, hardness 2.83 cm/kg, hydration capacity 66.67%, water content 8.02%, and soluble protein 6.71%.

Fenol total, flavonoid, dan aktivitas antioksidan beras coklat germinasi dari beras hasil budidaya di Provinsi Lampung Nirmagustina, Dwi Eva; Wirawati, Chandra Utami; Winarto

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.4817

Germination process is a methodÂ to increase the acceptability of brown rice. In addition,it will increase the contentÂ of brown rice bioactive components. This study's purpose is to determine the contentÂ of total phenol, flavonoids, and antioxidant activity of germinated brown rice in 3 rice varieties (Mentik Susu, Ciherang, and Pandan Wangi) which are grownÂ in Prov. Lampung. The treatment was designed in a completely randomized block design (CRBD) with 3 replications. The data was processed with variance to determine the effect of treatment on the parameters tested and continued with the Tukey test to determine the differences between treatments. The results showed the contentÂ of total phenol, flavonoids, and antioxidant activity of germinated brown rice were influenced by rice varieties and germination time. Germinated brown rice of Ciherang variety showed the highest flavonoid content and antioxidant activity, 16.27mgQE/g ex and 575.36 G/mL, respectively. Germination duration of 24 hours showed the highest contentÂ of total phenol, flavonoid, and antioxidant activity, respectively 4.81 mg GAE/g ex, 18.60 mg QE/g ex, and 613.88 G/mL.

Formula Optimization and Characterization of Soybeans and Pearl Millet (Penisetum glaucum) Tempeh Using Simplex Lattice Design Methods Nurrizky, Hafiz Aulia; Wirawati, Chandra Utami; Surfiana, Surfiana; Nirmagustina, Dwi Eva
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.37488

Abstract—Tempeh is a traditional Indonesian fermented food produced through the fermentation of soybeans with mold. Despite Indonesia's reliance on imported soybeans, the country possesses a wealth of locally available grains that have the potential to serve as alternative raw materials for tempeh production. These alternatives remain underutilized and insufficiently explored. The objectives of this research are (1) to optimize formulas using Indonesian indigenous grains (enjelai, sorghum, and pearl millet) as soybean tempeh substitutes, and (2) to characterize the chemical, microbiological, and antioxidant properties of tempeh. The primary response variable used to determine the optimal formulation is protein content, which must comply with the standards outlined in SNI 3144:2015. A Design of Experiments (DOE) was conducted using Mixture Design on Design-Expert 13 software with the Simplex Lattice Design (SLD) method. The optimal formula was selected based on a degree of desirability close to 1, and the model was validated by producing substituted tempeh products according to the resulting equation. The results showed that an 80:20 ratio of soybeans to pearl millet produces tempeh that meets SNI standards. The cubic model adequately explains the relationship between the experimental and predicted data, Y = 0.158375X1 + 0.033704X2 + 0.0000650X1X2 + 0.000016X1X2 (X1 - X2), where Y is tempeh protein content, X1 is soybean content, and X2 is pearl millet content. Pearl millet tempeh contained 15.94% protein, 12.8% fat, 2.47% fiber, 3.05 APM/g of coliform bacteria, and no detectable E. coli. However, pearl millet tempeh exhibited low antioxidant properties, as shown by IC₅₀ values of 2,395.22 µg/mL and phenolic content of 0.43 mg GAE/g.

Co-Authors Beni Hidayat Chandra Utami Wirawati Handayani, Sri Hertini Rani Kartika, Tamara Eggy Khoerunnisa, Tiara Kurnia Khoirunnisa, Aziza Kurnia Khoerunnisa, Tiara Kusmaria Kusmaria, Kusmaria Latifah, Izza Fitri Liana Verdini Noer, Irmayani Nurrizky, Hafiz Aulia Oktaf Rina Surfiana Surfiana Widia Astuti WINARTO Wirawati, Candra Utami Wirawati, Chandra Utamai zukryandry, zukryandry Zulfahmi Zulfahmi

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