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All Journal Jurnal Hortikultura Indonesia (JHI) Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Jurnal Sains dan Teknologi Pangan Agriprima : Journal of Applied Agricultural Sciences Jurnal Agrotek UMMat AGROMIX Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Abditani : Jurnal Pengabdian Masyarakat Eksakta : Berkala Ilmiah Bidang MIPA PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Ilmiah Ilmu dan Teknologi Rekayasa Buletin Poltanesa Industrial Research Workshop and National Seminar Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Jurnal Agroindustri Terapan Indonesia
Atika Romalasari
Politeknik Negeri Subang
Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Jurnal Ilmiah Ilmu dan Teknologi Rekayasa

 1 
PERBANDINGAN KUALITAS GIZI DAN DAYA TERIMA COOKIES BERBAHAN DASAR LABU KUNING (Curcubita Moschata Durch) DENGAN KABOCHA (Curcubita maxima) Rahayu, Wiwik Endah; Romalasari, Atika
Jurnal Ilmiah Ilmu dan Teknologi Rekayasa Vol 2, No 2 (2019)
Publisher : UPPM Polsub

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31962/jiitr.v2i2.49

Abstract

Labu kuning dan kabocha banyak ditemukan di daerah Subang dan pemanfaatannya belum maksimal dilakukan. Pemanfaatan labu kuning menjadi cookies merupakan salah satu cara meningkatkan nilai dari tanaman labu. Metode penelitian yang digunakan adalah Rancangan Acak dengan 3 ulangan dan 3 perlakuan. Perlakuan terdiri dari : Tidak ditambah puree labu (P1), Penambahan puree labu kuning sebanyak 10 % (P2), Penambahan puree kabocha sebanyak 10 %  (P3)  . Parameter yang diamati dalam penelitian ini adalah proksimat (kadar air, kadar abu, protein, lemak dan karbohidrat) dan daya terima konsumen melalui uji hedonik. Berdasarkan analisis proksimat yang dilakukan, perlakuan yang diberikan memberikan pengaruh nyata terhadap kadar air, kadar abu, protein, lemak yang dihasilkan tetapi tidak berpengaruh terhadap kandungan karbohidrat pada cookies. Panelis lebih menyukai cookies perlakuan P1 pada segi rasa dan kerenyahan tetap lebih menyukai cookies pada perlakuan P2 dan P3 dari segi warna.
DAYA TERIMA VARIAN RASA KOKTAIL BUAH NANAS (Ananas comosus L. Merr) DALAM MENUNJANG DIVERSIFIKASI PRODUK Wiwik Endah Rahayu; Nurul Mukminah; Atika Romalasari
Jurnal Ilmiah Ilmu dan Teknologi Rekayasa Vol 1, No 1 (2018)
Publisher : Jurnal Ilmiah Ilmu dan Teknologi Rekayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31962/jiitr.v1i1.12

Abstract

Pineapple (Ananas comosus L.Merr) is one of prime product in Subang district. High production and low price make pineapple potential to be developed. Variations of pineapple cocktails’s flavor will provide an alternative to consumers in selecting products. The research used Complete Random Factorial Design method with 2 treatments, sugar concentration and different cocktail flavor. Sugar concentrations used were 20% (K1) and 30% (K2) of sugar while the flavor varians were original with the addition of cloves and cinnamon (R1), citrus flavor (R2) and rujak flavor (R3). Analysis conducted include measurement of pH and organoleptic test. The pH content was not significant (P> 0,05) on the treatment of sugar concentration. pH of K1 is 4,33 and K2 is 4,34 R3 gave higher pH value (P> 0,05) (5,36) than R1 (3,80) and R2 (3,69). Sugar concentration give very signifficant effect (P<0,01) on total soluble solid. Interaction between sugar concentration and flavor varians was not significant. The result of organoleptic test of respondents refer to K2R2 (sugar concentration 30% and citrus flavor).
ANALISIS PROKSIMAT YOGURT SUSU KAMBING DENGAN PENAMBAHAN JERUK BALI ( Citrus Grandis L. Osbeck) Setiani Nuraeni; Rita Purwasih; Atika Romalasari
Jurnal Ilmiah Ilmu dan Teknologi Rekayasa Vol 2, No 1 (2019)
Publisher : Jurnal Ilmiah Ilmu dan Teknologi Rekayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31962/jiitr.v2i1.36

Abstract

Yogurt merupakan produk olahan susu yang difermentasi oleh bakteri asam laktat (BAL) yaitu bakteri Streptococcus thermophilus dan bakteri Lactobacillus bulgaricus. Pembuatan yogurt susu kambing dengan penambahan jeruk bali merupakan upaya untuk meningkatkan diversifikasi pangan. Tujuan lain dari penelitian ini yaitu mengetahui proses pembuatan yogurt susu kambing dengan penambahan jeruk bali dan mengetauhui hasil pengujian proksimat terhadap produk yang dibuat. Parameter yang diamati yaitu kadar air, kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat.  Penilitian ini menggunakan metode eksperimental dan studi pustaka. Hasil uji proksimat menunjukkan yoghurt mengandung kadar air 67%, kadar abu 0,77%, kadar protein 5,65%, kadar lemak 5,40 %, kadar karbohidrat 20,33%.
PENGGUNAAN MEDIA TANAM DAN PUPUK NPK TERHADAP HASIL RUMPUT TEKI (Cyperus rotundus) SERTA ANALISA KANDUNGAN KERIPIK OLAHANNYA Wiwik Endah Rahayu; Atika Romalasari
Jurnal Ilmiah Ilmu dan Teknologi Rekayasa Vol 2, No 1 (2019)
Publisher : Jurnal Ilmiah Ilmu dan Teknologi Rekayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31962/jiitr.v2i1.27

Abstract

Nut grass is Cyperaceae group and underestimated its existence. Nut grass has many benefits so  potential to be developed. This study aims to determine the effect of planting media and the addition of NPK fertilizer to the growth of the nut grass and find out the nutrient content of chips made from nut grass tuber. The design of this study was factorial complete randomized design (RAL) which consisted of two factors. First factor is Planting Media, consist of M1 = soil, M2 = Soil: Sand (2: 1), M3 = Soil: Compost Fertilizer (2: 1) and M4 = Soil: Cage Fertilizer (2: 1) and second factor is fertilizer dosage NPK 15: 15: 15 with the level P1 = Without NPK fertilizer, P2 = 5 g NPK fertilizer, P3 = 10 g NPK fertilizer. Research result showed that the media significantly affected the number of clumps, root weight, clump weight, overall weight and number of flowers but did not significantly affect the height, number of tubers and tuber weight. Fertilizer significantly affected the number of clumps, root weight, clump weight, overall weight, number of flowers, number of tubers and tuber weight but did not significantly affect the height at P≤0.05 level. Interaction between planting media and NPK fertilizer did not significantly affect all parameters. Keywords: Chips, NPK Fertilizer, Nut Grass, Planting Media
Co-Authors AHMAD JUNAEDI Aprillia, Fenny Audia, Fitri Destiana, Irna Desy Triastuti Enceng Sobari, Enceng Fathurohman, Ferdi Fauziyah, Annisa Nur Fitri Suciati Fortuna, Puri Eka Dewi Jaenudin, Nasywa Mutiara Lizza Fauziah Suroya Maya Melati Muhammad Gilang Ramadhan Nia Kurnia Nurul Mukminah Pirdan Garis Ramadhan, Muhamad Gilang Ramadhan, Muhammad Gilang Ridwan Baharta Rita Purwasih Safitri, Laras Sirly Septiani Nuraeni Setiani Nuraeni Siti Halimatu Sa’diyah Slamet Susanto Wiwik Endah Rahayu Zaki Misbahudin Kusdiana ‪Irna Dwi Destiana