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All Journal Jurnal AGROTEKNOLOGI Microbiology Indonesia Agrointek agriTECH Biopropal Industri Jurnal Teknologi Agroindustri Darussalam Nutrition Journal Jurnal Penelitian Pertanian Terapan 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 Computer Science & IT Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology

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NILAI TAMBAH PENGOLAHAN UBI KAYU (Manihot esculenta Crantz) MENJADI KELANTING SEBAGAI SNACK LOKAL Tri Widiastuti; Siti Nurdjanah; Tanto Pratondo Utomo
JURNAL AGROTEKNOLOGI Vol 14 No 01 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i01.14450

Processing cassava into various food products is an effort to produce the economic added value of cassava. The processing also needed to reduce the damage of fresh cassava. This study was aimed to asses the performance of ‘kelanting’ as an indigenous snack and its added value. Data were collected at the Plamboyan Farmer Women's Small Group (KWT) in Rejomulyo Village, Palas Subdistrict, South Lampung Regency from August 2019 to November 2019 using questionnaire. The descriptive analysis used to describe the industry performance, while the added value calculated quantitatively using Hayami Table. The results showed that the performance of the processing of cassava by the Plamboyan Small Women Farmers Group (KWT) was affected by the high availability of raw materials, i.e. ‘mentega’ cassava as local variety and how to process ‘kelanting’. The added value of processing cassava become ‘kelanting’ was Rp 5,493.00/kg with a value-added ratio of 64.55% which was classified as high value-added (>40%). The profit was Rp. 3,743.00/kg with profit rate of 68.14%. Keywords: added value, cassava, processed cassava product

Optimasi Proses Fermentasi Semi Padat Onggok Singkong Menggunakan Metode Response Surface Methodology (RSM) Beni Hidayat; Udin Hasanudin; Muhammad Muslihudin; Syamsu Akmal; Siti Nurdjanah; Neti Yuliana
Jurnal Penelitian Pertanian Terapan Vol 21 No 2 (2021)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v21i2.2075

The application of semi-solid fermentation has been able to increase the potential for using cassava pulp, an underused biomass from starch processing (tapioca), as foodstuffs which are reflected in an increase in protein content up to 7.07% and a decrease in cyanide content to less than 10 mg/kg (8.78 mg/kg). Further process optimization is required if the cassava pulp fermentation process is to be carried out on an industrial scale. This research was aimed to obtain the optimal fermentation process parameters to produce cassava pulp flour with optimal characteristics as foodstuffs. Optimization of the fermentation process was carried out using the Response Surface Methodology (RSM) with the Central Composite Design model. There were three optimized factors, namely the concentration of S. cerevisiae (1%-3%), ammonium sulfate concentration (1%-2%), and fermentation time (72-120 hours). The determination of the upper and lower limits was based on preliminary research. The optimal characteristics of fermented cassava pulp flour is obtained in the process parameters: starter concentration 1.67%, ammonium sulphate concentration 1.00%, and fermentation time 77.65 hours. The optimal process parameters will produce fermented cassava pulp flour with a protein content of 6.17%, cyanide content of 8.64 mg/kg, and an odour score of 4.93 (maximum score of 5, like very much) which is very potential to be used as foodstuffs.

KHARAKTERISTIK MUFFIN DARI TEPUNG UBIJALAR UNGU KAYA PATI RESISTEN (The characteristics of muffin from resistant starch- rich purple sweet potato flour) Siti Nurdjanah; neti Yuliana; Ahmad Sapta Zuidar; Ira Ervinda Naim
Majalah TEGI Vol 9, No 2 (2017)
Publisher : Kementerian Perindustrian

Resistant starch- rich purple sweet potato flour can be used as wheat substitute in muffin production, partly because of its potential health benefit. The aim of this research was to find proper ratio between wheat flour and purple sweet potato flour to obtained muffins with the best sensory properties and to elucidate the chemical contents and caloric value of the muffins. This research was arranged in a complete randomized block design with four replications. The single factor treatment was consisted of 6 levels of ratios between purple sweet potato flour and wheat flour : U1 (15:85), U2 (30:70), U3 (45:55), U4 (60:40), U5 (75:25), and U6 (90:10). The parameters observed were sensory characteristic, followed by proximate analysis, anthocyanin content, antioxidant capacity, and caloric value. The results showed that the best ratio between sweet potato flour and wheat flour for producing muffin was found in the ratio of This muffin contains 35,92 % water, 1,79 % ash , 23,64 % fat, 31,11 % carbohydrate, 7.54 % protein , 45 ±16 mg/100 g total anthocyanin, and IC50 value of 249,34 μg/mL, and caloric value of 3,087 kal/g.

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 Kuncara, Akhmad Surya Larassati, Dyah Putri 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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