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All Journal Jurnal AGROTEKNOLOGI Microbiology Indonesia Agrointek agriTECH Biopropal Industri Jurnal Teknologi Agroindustri Darussalam Nutrition Journal Jurnal Penelitian Pertanian Terapan Briliant: Jurnal Riset dan Konseptual Jurnal Teknologi & Industri Hasil Pertanian Majalah Tegi Jurnal Pengabdian Fakultas Pertanian Universitas Lampung Jurnal Agroindustri Berkelanjutan

Siti Nurdjanah

Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung

Author-ID : 334546

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology

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PENGARUH KONSENTRASI CaCl2 DAN LAMA PERENDAMAN TERHADAP SIFAT ORGANOLEPTIK KERIPIK PISANG MULI (Musa paradisiaca L.) DENGAN PENGGORENGAN VAKUM (VACUUM FRYING) Nurainy, Fibra; Nurdjanah, Siti; Nawansih, Otik; Hidayat, Rahmad
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The ripe muli banana is very sensitive to high temperatures, therefore this type banana cannot be fried at normal atmosphere pressur. Therefore , a frying process at low temperature and low pressureis needed. The objective of this research was to determine the best CaCl2 concentration, soaking time, and the interaction betweenÂ them in producing the best muli banana cracker using vacuum frying. The factorial experiment was arrangedÂ in a complete randomized block design with three replications. The first factor was the CaCl2 (K) concentration and the second factor was soaking time (T). The CaCl2 concentration consisted of three levels: 1% (K1), 2% (K2), and 3% (K3). The soaking times were 10 minutes (T1), 20 minutes (T2), and 30 minutes (T3). Weight of each sample processed was 2 kg. The sensory evaluation data homogeneityÂ and additivity wereÂ tested using BartletÂ and Tuckey tests.Â Then the data were analyzed using ANOVA, and further analyzed using honest significant difference with significant level of 5%. The best organoleptic properties of vacuum fried muli banana cracker was found on the treatment ofÂ 1% CaCl2 soaked for10 minutes (K1L1) with characteristics of typical banana aroma, yellow brownish color, sweet and a little bit sour taste, no after taste, and crunchy. The overall acceptance was favorable. Keywords: CaCl2, cracker, crunchiness, muli banana, vacuum frying

SIFAT AMILOGRAFI PASTA PATI SUKUN TERMODIFIKASI MENGGUNAKAN SODIUM TRIPOLIFOSFAT Medikasari, Medikasari; Nurdjanah, Siti; Yuliana, Neti; Lintang C S, Naomi
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Breadfruit (Artocarpus communis) could be used asÂ foodÂ subtitute which currently is quite popular . Breadfruit is generally consumed as snack foodÂ in the form of boiled or fried chips. One effort to widen utilization of breadfruit as a source of food, it can be processed into natural starch as well as modified starch. The objective of this research was to observe the pasting properties of the modified breadfruit starch treated withd fifferent concentration of sodium tripolyphosphate The experiment consisted of four levels of STPP concentrations : control, 1%, 3% and 5% starch (db).Â All tsamples were replicated three times Keywords: breadfruit, sodium tripolyphosphate, pasting properties.

PROFIL KOMPOSISI DAN SIFAT FUNGSIONAL SERAT PANGAN DARI AMPAS EXTRAKSI PATI BEBERAPA JENIS UMBI Nurdjanah, Siti; Elfira, Winny
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 1 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Indogeneous tubers such as cassava, arrow root danÂ colocasia yamÂ are widely grown in the tropics.Â Some of the tubers are waste of starch raw material, which leaves some starch residue.Â To date, although this residue contains appreciable amount of dietary fiber, research on this area has not been intensely investigated. The aims of this research were to investigate the composition and the functional properties of dietary from cassava, arrow root and colocasia yam.Â The results showed that starch residue from cassava, arrow root and colocasia yam contains dietary fiber components such as pectin, hemicellulose, and cellulose around 5-12%, 9-12%, 6-19% respectively.Â The hemicellulose of the starch residues has water uptake and oil uptake around 30-40% and 14-23%.Â The results show that the starch residue from cassava, arrow root and colocasia yam have the potential to be developed as dietary fiber. Keywords: arrow root, cassava, colocasia, dietary fiber

PREDIKSI KADAR PATI UBI KAYU (Manihot esculenta) PADA BERBAGAI UMUR PANEN MENGGUNAKAN PENETROMETER Siti Nurdjanah; Susilawati Susilawati; Maya Ratna Sabatini
Jurnal Teknologi & Industri Hasil Pertanian Vol 12, No 2 (2007): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Over the years, determination of starch content by the buyers on the field is performed based on the difference between cassava’s weight on the air and that of in the water, then counted based on the formula designed by International Starch Institute (ISI). This method has been proven to be highly correlated with the starch content determined chemically such as acid hydrolysis. However, this method is less practical due to the need of a large amount of water which is rarely found on cassava plantation. The aims of this study were : 1) to find alternative way to measure cassava’s starch content on the field using penetrometer, 2) to find correlation between starch content measurement using penetrometer and weighing method as described by ISI; correlation between hardness measured using penetrometer and acid hydrolysis. The experiment was arranged as a single treatment harvesting period consisted of 7, 8, 9 and 10 month in a complete randomized design with three replications. Data were analyzed using linier regression to find correlation between hardness and starch content analyzed using acid hydrolysis ; correlation between starch yield and starch content analyzed using acid hydrolysis; correlation of starch content analyzed using acid hydrolysis and that of using ISI method. The result shows that there is a high positive correlation between cassava’s hardness using penetrometer and cassava’s starch content using acid hydrolysis method. This implies that penetrometer is a potential tool for predicting cassava’s starch content. Keywords : cassava, penetrometer, hardness, starch content

SIFAT SENSORY BISKUIT BERBAHAN BAKU TEPUNG JAGUNG TERNIKSTAMALSASI DAN TERIGU Siti Nurdjanah; Sussi Astuti; Nanti Musita; Tri Febriyaningsih
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 2 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to find the the best ratio between nixtamalized corn flour and wheat flour to produce biscuits with the best sensory properties. The experiment was a single factor, arranged in a complete randomized block design with five replications. The the treatment was the formulation nixtamalized of corn flour and wheat flour, consisted of 5 levels: 100:0 (F1), 90:10 (F2), 80:20 (F3), 70:30 (F4), and 60:40 (F5). The data were analyzed using ANOVA and further tested with LSD at 5% level of significance. The results showed that the proportion of nixtamalized corn flour and wheat flour significanly influenced the flavor, color, texture, and overall acceptance of biscuits. The best treatment was found biscuits in the produced from 100% nixtamalized corn flour (F1) with flavor score of 3.67 (typical corn), color score of 4.30 (yellow), texture score of 3.94 (compact), and overall acceptance score at 3:58 (like). These results indicated that nixtamalized corn flour could be used to replace 100% of wheat flour in the manufacture of biscuits. Keywords: biscuits, nixtamalized corn flour

SIFAT ORGANOLEPTIK MIE BERBAHAN DASAR TEPUNG JAGUNG (Zea mays L.) TERNIKSTAMALISASI Nastri Dila Saniati; Siti Nurdjanah; Susilawati -; Nanti Musita
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This research was dedicated to study the organoleptic properties of nixtamalized corn starch noodles and to find the best result from the duration needed in steeping process (0, 8, 16, 24, and 32 hours). The research was a single factor, arranged in a Complete Randomized Design (RAKL) with five replications. The data were analyzed using ANOVA and further tested with LSD at 5% level of of significance. The result showed that duration of nixtamalization had significant effects on color and overall acceptance of dry noodles as will as color of wet noodles. The best result was found on 8 hour of the steeping. This noodle had moisture content of 10.8% in the form of dry noodles and 62.1% in the form of wet noodles. It also contained 1.7% ash, 1.1% fat, 3.7% protein, 82.8% carbohydrate, 8.7% non starch polysaccharide, and 3.5% cooking loss. Keywords: corn noodles, nixtamalized corn flour

This research was dedicated to study the organolepticproperties of nixtamalized corn starch noodles and to find thebest result from the duration needed in steeping process (0, 8,16, 24, and 32 hours). The research was a single factor,arranged in a Complete Randomized Design (RAKL) with fivereplications. The data were analyzed using ANOVA andfurther tested with LSD at 5% level of of significance. Theresult showed that duration of nixtamalization had significanteffects on color and overall acceptance of dry noodles as willas color of wet noodles. The best result was found on 8 hour ofthe steeping. This noodle had moisture content of 10.8% in theform of dry noodles and 62.1% in the form of wet noodles. Italso contained 1.7% ash, 1.1% fat, 3.7% protein, 82.8%carbohydrate, 8.7% non starch polysaccharide, and 3.5%cooking loss.Keywords: corn noodles, nixtamalized corn flour

SENSORI PIKEL UBIJALAR UNGU (Ipomoea batatas L.) YANG DIFERMENTASI SPONTAN PADA BERBAGAI TINGKAT KONSENTRASI GARAM Neti Yuliana; Siti Nurdjanah
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 2 (2009): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

This research was aimed to determine the sensory properties of purple sweet potato pickles which was spontaneously fermented for12 days at various salt concentrations (1%, 2%, 3%, 4%, 5% and 6%). The results showed that the increase of salt concentrations from 1% to 6% significantly increased sensory acceptability of purple sweet potato pickles. The best sensory properties were obtained from pickle with salt concentrations of 5% - 6%. The score of the color approaching 5 (somewhat like, and described as pink). The score of the texture was close to 3 (somewhat like, and described as hard). The score of the taste close to 4 (moderate, and described as salty). The score of the aroma close to 4 (moderate, and described as slightly acid to acid. The score of the overall acceptance was close to 4 (moderate). Keywords : pickles, purple sweet potato

SIFAT SENSORY DAN FUNGSIONAL BERAS ANALOG DARI CAMPURAN ONGGOK TERFERMENTASI DAN KETAN HITAM Siti Nurdjanah; Fibra Nurainy; Redy Destian Revialdy
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 1 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

There are a lot variety of products can be used for rice substitute as a staple food. One of them is analog rice processed from onggok (solid waste from tapioca production) formulated mixed with black waxy rice (BWR). Onggok has poor quality when applied on food products, therefore natural fermentation and addition of BWR can be used as an alternative to improve it. The objective of this research was to find out the proportion of onggok and BWR in producing analog rice that has the best organoleptic and contains functional food. This research was conducted within a complete randomized block design with a single factor and four replications. The single factor was the formulation of onggok and BWR consisted of 6 levels: 100:0 (F0), 90:10 (F1), 80:20 (F2), 70:30 (F3), 60:40 (F4), 50:50 (F5) The results showed that the best formulation was found on F3 (70% onggok and 30% BWR). The best analog rice had the characteristics of purple, a mild BWR aroma, and slightly liked in overall acceptance of raw sample. The cooked rice had the characteristics of black-purple in color, mild BWR in aroma, slightly chewy in texture, mild BWR in taste, and slightly liked in overall acceptance. The moisture, ash, lipid, protein and carbohydrate contents were 3.0%, 0.9%, 1.4%, 6.2%, and 86.3% . The conversion of rice to glucose as hidrolyzed using α amylase was 12.4%, and total phenolic content was 14,5 mg/g. Keywords: analog rice, black waxy rice, onggok, total phenolic

Pengaruh penambahan kacang merah dan ketan hitam terhadap sifat sensori dan gizi minuman berbasis jamur tiram dan wijen hitam[[The effect of the addition of red beans and black glutinous rice on the sensory and nutritional properties of oyster mushroom and black sesame-based drinks] Anisa Yustiana; Siti Nurdjanah; Samsu Udayana Nurdin; Murhadi Murhadi; Dewi Sartika
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 2 (2022): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v27i2.99-107

One example of a plant-based product is mixed grain-based milk. Mixing various types of grains such as red beans, black glutinous rice, black sesame, and oyster mushrooms is expected to complement the nutritional content and improve the sensory properties of the final product. This research was aimed to determine the effect of the proportion of red beans and black glutinous rice on the mixture of grains and oyster mushrooms on the sensory quality of mixed grain milk and find the best proportion of red beans and black glutinous rice in the mixture of grains and oyster mushrooms that produce plant-based milk with the best sensory quality. This research was conducted in a Randomized Complete Block Design (RCBD) with a single treatment in the form of a comparison of red beans, and black glutinous rice consisting of 6 formulations with 4 replications. Parameters observed were sensory properties (aroma, taste and aftertaste). The sample with the best sensory properties was further analyzed proximate content and amino acid profile. The results showed that addition of red beans and black glutinous rice to plant-based milk on oyster mushrooms and black sesame affected sensory qualities (taste, aroma, and aftertaste). The best treatment was the proportion of 60:30 with a taste score of 7.49 (tends to be savory sweet), an aroma score of 7.73 (tends to be pleasant), an aftertaste score of 7.11 (tends to be normal); a moisture content of 85.29%; a protein content of 1.72%; fat content 0.88%; carbohydrates 11.77%; ash 0.34%; and 61.88 kcal of calories per 100 mL.

Co-Authors Adi Sucipto, Adi Ahmad Sapta Zuidar Ahmad Sapta Zuidar Anisa Yustiana Aulia Putri Ayu Anitasari Azhari Rangga Beni Hidayat Catharina Triwikatmani Danita Aprisia Deary Amethy Zahrotinufus Joen DEWI SARTIKA Dyah Koesoemawardani Fahmi Indrarti Febiyanita, Anggun Fibra Nurainy Fibra Nurainy Haryanto Rahardjo Hemi Senorita Husniati Husniati Ira Ervinda Naim Kidnem, Dara Mutiara Mylan Koesoemawardani, S.Pi., M.P., Dyah Kuncara, Akhmad Surya Larassati, Dyah Putri M. Suryadi, M. Mardika Sari, Puspita Maya Ratna Sabatini Maya Sari Medikasari Medikasari MIKA MARGARETA Muhammad Muslihudin Murhadi Murhadi Naim, Ira Ervinda Nanti Musita Nanti Musita Naomi Lintang C S Nastri Dila Saniati Neneng Ratnasari Neti Yuliana Neti Yuliana NETI YULIANA Nurbaiti Nurbaiti Otik Nawansih Purwoko, Agus Putut Bayupurnama R M Arjono Rachmad Aji Saksana Redy Destian Revialdy Retnaningsih, Listyana Natalia RIBUT SUGIHARTO Riska Humardewayani Adie Rohmawati, Dwi Asih Ryan Prakasa Samsu Udayana Nurdin Samsu Udayana Nurdin Samsul Rizal SATRIYAS ILYAS Setiyoko, Febri Sigit Widyatmoko Sri Hidayati Suharjo B Cahyono Suharjo Broto Cahyono Suharyono Suharyono Suryo Taroeno Susilawati - Susilawati Susilawati Susilawati Susilawati Susilawati, Susilawati Sussi Agustin, Dieffa Sussi Astuti Sutanto Maduseno Syamsu Akmal Tanto Pratondo Utomo Tri Febriyaningsih Tri Widiastuti Udin Hasanudin Udin Hasanudin Udin Hasanudin Viani, Tri Okta Widarti, Sulis Mukaryanah Winanti, Diki Danar Winny Elfira Yuliandari, Puspita Zuidar, Ahmad Sapta

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