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All Journal Jurnal Teknologi Pangan dan Gizi Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Teknologi & Industri Hasil Pertanian Food Science and Technology Journal (Foodscitech) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) PRIMA: Journal of Community Empowering and Services Journal of Food Technology and Agroindustry Journal of Management and Bussines (JOMB) Nusantara Science and Technology Proceedings International Journal on Food, Agriculture and Natural Resources (IJFANRES) Jurnal Pengbdian Teknik Mesin Jurnal Pengabdian Pelitabangsa
Jariyah Jariyah
Universitas Pembangunan Nasional “Veteran” Jawa Timur
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VCO (Virgine Coconut Oil) Preparation by Enzymatic Method Using Crude Papain Winarti, Sri; Jariyah, Jariyah; Purnomo, Yudi
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (390.384 KB)

Abstract

Virgin Coconut Oil (VCO) is the pure oil from fresh coconut fruits, made with low temperature/without heating. This oil contains lauric acid of 48%, a type of MCFA (Medium Saturated Chain Fatty Acid). This fatty acid is easily absorbed in metabolism and produces energy, but does not induce cholesterol rise. The purpose of crude papain addition is to increase the hydrolysis rate of protein stabilized emulsion in coconut emulsion. The purpose of this research is to find out the optimum crude papain concentration and incubation temperature in VCO preparation. Experimental design employed in this research is Randomized Complete Design with 2 factors; i.e. crude papain concentration (0,02%; 0,04%; 0,06% and 0,08%) and incubation temperature (room temperature, 40 °C and 50 °C), each combination is repeated twice. The results of this research show that the optimum crude papain concentration is 0,06% and incubation temperature is 40°C.  In this condition, the yield of VCO is 49,07%, water content of 0,25 %, saponification number of 258,67 mg KOH/gram, free fatty acid content of 0,38%, iodine value of 8,36 mg/gram, peroxide value of 0,70 meq/kg, lightness (L) of 0,2; a* of 0,3 and b* of 2,0.Key word: VCO, crude papain, incubation temperature, enzymatic method
Pembuatan Bakso Jamur (Kajian Jenis Bahan Pengisi dan Penambahan Sodium Tripolyphosphat) Yulistiani, Ratna; Jariyah, Jariyah; Triwardani, Intan
REKAPANGAN Vol 1, No 1 (2007): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

Pembuatan Bakso Jamur (Kajian Jenis Bahan Pengisi dan Penambahan Sodium Tripolyphosphat)
The Properties Study of Mangrove Fruit Flour Composited with Taro and White Uwi Tubers Jariyah, Jariyah; Sarofa, Ulya; Ratna, Rawiri Yunia
Food Science and Technology Journal (Foodscitech) Vol 3 No 2 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.503 KB) | DOI: 10.25139/fst.v3i2.3231

Abstract

This research is a part of research on the study of the glycemic index value of biscuit products from mangrove fruit flour with flour from various of tubers. The tubers used in this study were taro and white uwi. The types of mangrove fruit used were pedada and lindur. The starch content in taro tubers and white uwi can be used to make biscuits. It is known that both pedada (Sonneratia caseolaris) and lindur (Bruguiera ghymnorhiza) flour have anti-diabetic and anti-cholesterol properties. This study aims to analyze the characteristics of the biscuits from the formulation of a mixture of mangrove fruit flour with taro and white uwi tubers. This study used a one-factor completely randomized design with 10 levels of treatment, namely the proportion of mangrove fruit flour types of pedada and lindur and taro and white uwi tuber flour with the formula 0: 100, 10:90, and 20: 80. Biscuit product analysis parameters include proximate, organoleptic analysis, and glycemic index. Measurement of the glycemic index value was carried out in vivo using 22 respondents normal human, healthy, with a blood glucose of 80-100 mg / dL. Blood draws were carried out for 120 minutes at 30-minute intervals. The best biscuits were obtained in the formulation of pedada fruit : taro flour (20: 80), with criteria 84.07%, of yield,  3.72% of moisture content, 3.45% of ash, 4.33% of protein, 7.16% of fat, carbohydrates of 81.34%, 64.39% of starch, the dietary fiber content of 7.69%. Organoleptic test results showed 5.69 of color, the taste of 6.68, texture of 6.54, aroma of 7.13. In vivo test results obtained glycemic index values of 51.46, and glycemic load of 12.90
OPTIMASI EKSTRAKSI PEKTIN BUAH PEDADA (Sonneratia caseolaris) MENGGUNAKAN PELARUT Na2HPO4 (Disodium Phosphate) DENGAN METODE KURVA RESPON PERMUKAAN Wicaksono, Luqman Agung; Basuki, Enny Karti; Jariyah, Jariyah; Ayuninggar, Rizky Mayadita
Jurnal Teknologi Pangan dan Gizi Vol 19, No 2 (2020)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v19i2.2752

Abstract

Pada umumnya ekstraksi pektin menggunakan pelarut asam dengan pH optimum 1,5-3. Ekstraksi pektin buah pedada dengan menggunakan air dan HCl belum optimal dan tekstur pektin yang dihasilkan tidak sama dengan pektin komersial, sehingga perlu dilakukan ekstraksi dengan pelarut basa. Ekstraksi pektin dengan Na2HPO4 (disodium phosphate) belum banyak dilakukan, sehingga perlu adanya penelitian dengan menggunakan pelarut tersebut. Tujuan penelitian ini adalah mempelajari kondisi optimum suhu dan waktu dalam ekstraksi pektin dari buah pedada yang ditentukan dari metode kurva respon permukaan atau response surface methodology (RSM). Berdasarkan hasil optimasi dari RSM diperoleh suhu dan waktu ekstraksi sebesar 55°C dan 47 menit dengan nilai desirabilitas sebesar 0,816, rendemen 8,49%, kadar air 8%, kadar asam galakturonat 71,32% dan derajat esterifikasi 25,03%.
PELATIHAN PENGOLAHAN ES PUTER DAN ES KRIM PADA KELOMPOK BANK SAMPAH BINTANG MANGROVE, GUNUNG ANYAR SURABAYA Jariyah Jariyah; Sri Djajati; Anugerah Dany Priyanto
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 5 No 1 (2021)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.5.1.266-271.2021

Abstract

Pemanfaatan buah mangrove sebagai bahan dasar minuman belum dilakukan secara optimal, untuk itu, perlu dikembangkan lebih lanjut menjadi produk minuman yang mempunyai kandungan nutrisi yang tinggi. Implementasi dari penelitian tersebut yaitu pada kegiatan pengabdian masyarakat pada kelompok Bank Sampah Bintang Mangrove (BSBM). Ketrampilan yang diberikan yaitu pembuatan minuman beku berupa es puter dan es krim dengan bahan dasar buah mangrove. Metode yang digunakan dalam memfasilitasi peningkatan ketrampilan kelompok BSBM dengan memberikan pelatihan berupa metode ceramah, praktik dan pendampingan. Metode ceramah dengan memberikan teori dasar dalam pengolahan buah mangrove menjadi es puter dan es krim, sehingga mempunyai nilai tambah baik dari segi rasa maupun nutrisi dari minuman tersebut. Metode praktik yaitu memberikan pelatihan yang ditekankan pada kemampuan kelompok BSBM dalam membuat minuman yang mempunyai rasa dan kandungan nutrisi tinggi, memiliki fungsi terhadap kesehatan. Pelatihan ini lebih mengedepankan partisipasi aktif kelompok BSBM serta memberikan pendampingan untuk keberlanjutan kegiatan usaha dan pemasaran. Luaran dari kegiatan ini adalah dihasilkan produk minuman yang mempunyai kandungan nutrisi dan produk inovatif, sehingga dapat membantu menambah pendapatan kelompok BSBM. Kata kunci: Es Puter, Es Krim, Buah Mangrove, Gunung Anyar, Pengabdian Masyarakat ABSTRACT Utilizarion of mangrove fruit as a main ingredient for drinks has not been carried out optimally, therefore, it is necessary to develop into beverage products within higly nutrition value. Implementation of research result by community service to Bank Sampah Bintang Mangrove (BSBM) group (BSBM). The given skills are production of frozen drinks into es puter and ice cream with mangrove fruit as the main ingredient. The method used in facilitating the improvement of the skills from BSBM group were conducted by training of lecture method, practice and mentoring. The lecture method provided a basic theory of processing mangrove fruit into es puter and ice cream, so that it has added value in terms of both taste and nutrition from the drink. The practical method was to provide training that emphasizes the ability of the BSBM group in making drinks that have high taste and nutritional value, which have a function for health. This training emphasizes the active participation of the BSBM group and provides assistance for the sustainability of business and marketing activities. The output of this activity is to produce beverage products that have nutritional value and innovative product, in order to increase their income from BSBM group. Keywords: Es Puter, Ice Cream, Mangrove Fruit, Gunung Anyar, Community Service
PENGARUH PENAMBAHAN CMC TERHADAP KARAKTERISTIK ES KRIM JUS BUAH PEDADA DAN KELAPA MUDA [CMC Addition Effect on Characteristics of Ice Cream Made from Pedada Fruit and Young Coconut Juices] Jariyah Jariyah; Rudi Nurismanto; Nur Fitri Dian Pratiwi
Jurnal Teknologi & Industri Hasil Pertanian Vol 24, No 1 (2019): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1099.256 KB) | DOI: 10.23960/jtihp.v24i1.51-58

Abstract

Pedada fruit contains 56.74 mg/100 g of vitamin C and 79% of water.  One of the uses of this fruit is for a raw material of fruit ice cream. Objectives of this research was to evaluate quality of fruit ice cream made from padada fruit and young coconut juice with addition of Carboxy Methyl Celulose (CMC). Randomized completely design with two factors was implemented in this research. The first factor was proportions of pedada fruit and young coconut juice consisting of three levels, that was i.e., 25%:75%, 50%:50%, and 75%:25%.  The second factor was CMC concentrations consisting of three levels, that was i.e., 0.1, 0.2, and 0.3%.  The best quality of fruit ice cream was obtained from 25% padada fruit juice and 75% young coconut juice with addition of 0.3% CMC.  The physical and chemical characteristics of the ice cream were a melting time of 11.11minute/10g, an overrun of 5.71%, a relative viscosity of 8.15 (Poiseuille x103), a fat content of 0.06%, a protein content of 1.29%, and a vitamin C content of 0.76mg/10g. The sensory characteristics of the ice cream were brownish, rather sour and sweet, and pedada-fruit aroma.
Effect of Proportion of Sorbitol and Sucrose with Pectin Concentration to Physicochemical and Sensoric Characteristics of Pedada Jam Gelato (Sonneratia caseolaris) Salsabila Ayu Sukma; Jariyah Jariyah
International Journal on Food, Agriculture and Natural Resources Vol 3, No 1 (2022): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v3i1.63

Abstract

Gelato is a frozen dessert that has lower fat and overrun content and higher sugar content than ice cream. Sorbitol can affect the texture of gelato and has lower glycemic index and calories than sucrose. Sucrose provides sweetness without cooling effect therefore it can balance the sweetness of gelato. Pectin can affect the melting speed and produce better stability of product. The addition of pedada fruit jam was to improve aroma, taste and nutrition. This study aimed to determine the effect of  proportion of sorbitol and sucrose with the concentration of pectin on the physicochemical and sensoric properties of pedada jam gelato. The experimental design used was  completely randomized design with two factors. Factor I was the proportion of sorbitol and sucrose (13:2, 12:3, 11:4%) and factor II was the addition of pectin (0.3, 0.5, 0.7%). The analysis parametes were fat content, overrun, melting time, viscosity, total solids, total sugar, soluble fiber, reducing sugar and organoleptic scale scoring test (taste, color, aroma, texture). The best treatment was the proportion of sorbitol and sucrose 11:4% with pectin 0.5% which had fat content 1.77%, overrun 26.97%, melting time 18.07 minutes, total solids 43.19%, viscosity 1577 cP, total sugar 16.68%, soluble fiber 2.16% and reducing sugar 3.63%. The result of the organoleptic scale scoring test showed a taste of 4.32 (sweet), color 3.56 (moderate dark brown), texture 4 (soft), and aroma 3 (moderate pedada fruit aroma). 
Charactherization Analog Rice based of White Canna Strach Adding with Soy Flour (Glicine Max) and Glycerol Monostearate Jariyah; Sri Winarti; Yushinta Aristina Sanjaya; Setyandari Ayu Larasati
Nusantara Science and Technology Proceedings 2nd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

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Abstract

This research was aimed to analize the characteristics of analog rice made from white canna starch fortified with soybean flour and Glycerol Monostearate (GMS). The experimental design used was a completely randomized design (CRD) with two factors. The first factor is the proportion of white canna starch and soybean flour, the second factor is the concentration of the addition of GMS. The results of the analysis of raw materials showed that the water content of canna starch was 8.46%; ash content of 1.54%; starch content of 70.43%; amylose by 20.22% and amylopectin by 50.21%. The results of the analysis of the moisture content of soybean flour are 10.85%; ash content of 2.04%; and 39.18% protein content. The results of analog rice analysis showed that there was a significant interaction in the analysis of ash content, kamba density and protein content. The interaction results were not significant from the analysis of water content, rehydration power, expansion volume, starch content, amylose content and amylopectin content although each treatment showed significant differences. Sensory analysis was performed on analog rice. The results of sensory analysis of the aroma, taste, color and texture of analog rice obtained the best results at the proportion of 24% soy flour with the addition of 2% GMS. The results showed a moisture content of 7.18%, ash content of 1.9%5, protein content of 14.05%, starch content of 65.79%, amylose 18.81%, amylopectin 46.97%, rehydration power 67 (g/ml), kamba density 55.3 (g/ml). ml), and the expansion volume was 116.67 g/ml.
Shelf-life Prediction of Soneca Using Accelerated Shelf-life Tests Approach to Critical Water Levels Jariyah; Shafira Suci Utami; Ni Ketut Sari; Kusuma Wardhani Mas’udah
Nusantara Science and Technology Proceedings 2nd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

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Abstract

Shelf life is information that must be included in food product packaging. Estimated shelf life of food products can be done conventionally (Extended Storage Studies) and acceleration (Accelerate Shelflife Testing). Estimation of shelf life by ASLT can be done using the critical moisture content approach, especially for products easily damaged by water absorption. The purpose of this study was to determine the shelf life of Soneca biscuits packaged using three different packages, namely Polypropylene (pp) plastic packaging, Metalized Plastic, and Aluminum foil. The method of determining the shelf life used in this study uses the ASLT method with a critical moisture content approach. Based on the research, it is known that the critical moisture content of biscuits is obtained when the product moisture content reaches 0.0812 (g H2O/g). The isothermic sorption curve of the biscuits obtained can be appropriately expressed using the Hasley model equation. Estimation of shelf life was carried out under storage conditions at 30 oC and 75% RH. The study results show that the predicted shelf life of biscuits with metalized plastic VM-PET packaging is 17.76 months, with aluminum foil packaging is 19.85 months and using PP plastic packaging is 1.72 months. Therefore, it is known that the best shelf life is the use of aluminum foil packaging.
Karakteristik Biskuit Tepung Mocaf dan Tepung Kulit Biji Kedelai Kuning (Glycine max) Marisa Kusuma Wardani; Jariyah Jariyah; Riski Ayu Anggreini
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 1 (2022): .
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i1.11934

Abstract

Kulit biji kedelai kuning merupakan salah satu limbah yang dihasilkan dari produksi tempe yang belum digunakan secara maksimal, selama ini hanya dimanfaatkan sebagai pakan ternak padahal masih memiliki kandungan zat gizi yang banyak salah satunya adalah serat pangan. Kandungan serat pangan yang tinggi tersebut dapat dimanfaatkan sebagai bahan utama dalam pembuatan biskuit (dengan cara diolah menjadi tepung) bersama dengan tepung mocaf (pengganti tepung terigu) dan bahan pendukung lainnya seperti kuning telur sebagai sumber lemak, stevia dan sukralosa sebagai pemanis rendah kalori. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dua faktor. Faktor pertama yaitu perbandingan proporsi tepung mocaf dan tepung kulit biji kedelai kuning (90:10%, 80:20%, 70:30%, 60:40%, 50:50% dan 40:60%) dan faktor kedua yaitu penambahan kuning telur (4%,6% dan 8%). Data yang diperoleh di analisis menggunakan analisis ragam (ANOVA) dengan uji lanjut Duncans Multiple Range Test (DMRT) taraf kepercayaan 5%. Hasil penelitian menunjukkan bahwa biskuit terbaik diperoleh pada perlakuan perbandingan proporsi tepung mocaf : tepung kulit biji kedelai kuning (40:60) dan kuning telur 8% dengan kadar air 6,92%, abu 1,65%, lemak 11,83%, protein 7,46%, karbohidrat 72,15%, memiliki nilai skoring organoleptik warna 3,04 (sedikit coklat), aroma 3,48 (kuat khas kulit biji kedelai kuning), rasa 2,76 (tidak berasa kulit biji kedelai kuning) dan tekstur 2,92 (sedikit renyah). 
Co-Authors Achmad Wahyu Hidayat Adiyani Parahita Lestari Alfiya Dewi Novanda Almira Dinar Dhiny anggreini, riski ayu Anugerah Dany Priyanto Ayuninggar, Rizky Mayadita Dedin Finatsiyatull Rosida Elma Zanubi Arifah Arifah Ely Kurniati Enny Karti Basuki Hadi Munarko Ifwarisan Defri Ika Korika Swasti Kindriari Nurma Wahyusi Kusuma Wardhani Mas’udah Laras Sitoayu Marisa Kusuma Wardani Marisa Kusuma Wardani Ni Ketut Sari Nur Fitri Dian Pratiwi Purwadi MP. Ir Ratna Yulistiani Ratna, Rawiri Yunia Rudi Nurismanto Salsabila Ayu Sukma Serly Safitri Setyandari Ayu Larasati Shafira Suci Utami Silvana Dwi Nurherdiana Sri Djajati Sri Winarti Sri Winarti SustiawanKarunia Karunia Triwardani, Intan Ulya Sarofa Wildan Naufal Esfandiar Yolandra Hibatullah Isnaini Yushinta Aristina Sanjaya