Article Per Year (5 Year)
p-Index From 2021 - 2026
3.049
P-Index
This Author published in this journals
All Journal Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Agrointek Seminar Nasional Teknik Kimia Kejuangan Jurnal Sains dan Teknologi Pangan Jurnal Penelitian Pertanian Terapan Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Pengolahan Pangan Martabe : Jurnal Pengabdian Kepada Masyarakat TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Amerta Nutrition Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Abditani : Jurnal Pengabdian Masyarakat Madaniya AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Jurnal Pengabdian Masyarakat Teknologi Pertanian Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat Journal Science of Biodiversity Journal Science of Biodiversity Science Technology and Management Journal (STMJ) Jurnal Sains dan Kesehatan
Sarlina Palimbong
Universitas Kristen Satya Wacana
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 28 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 28 Documents
Search

 1   2   3 
Potensi Ekstrak Bunga Telang (Clitoria ternatea Linn) sebagai Pewarna pada Produk Tape Ketan: Potential of Telang Flower Extract (Clitoria ternatea Linn) as a Colorant on Sticky Rice Tapai Products Sarlina Palimbong; Arlissha Sharon Pariama
Jurnal Sains dan Kesehatan Vol. 2 No. 3 (2020): J. Sains Kes.
Publisher : Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25026/jsk.v2i3.147

Abstract

Telang flower or Clitoria ternatea L is a kind of legume that is vines and easily planted and has the potential as a source of antioxidants. The blue substance contained in telang flowers has high anthocyanin content. Anthocyanin can be useful for health and in the world of food. This study was conducted to determine the potential of telang flower extract as a colorant on tape. Telang flowers are extracted by maceration method using citric acid with variations concentration 0, 0,25, 0,50, 0,75 and 1%. After extracting, each extract of telang flowers was tested for antioxidants by the DPPH method (1.1 diphenyl-2-picrihydazyl) and was applied as a coloring agent on tape products. IC50 value of telang flower extract before being applied was 53.61 ppm which is included in the category of having strong antioxidants, whereas after being applied to coloring on tape the IC50 value was 142.8 ppm which was included in the category of moderate antioxidant content. Organoleptic test results on 50 untrained panelists showed that in the color aspect the panelists tended to prefer coloring from a concentration of 1%, while in the aspect of aroma, taste, and texture the panelists tended to be neutral.
Nugget Berbahan Dasar Tepung Kacang Koro Canavalia Ensiformis L. dan Rebung sebagai Upaya Pencegahan Wasting pada Anak Usia 5−12 Tahun: Nuggets from Canavalia Ensiformis L. Koro Beans Flour and Bamboo Shoots as a Prevention for Wasting in Children 5−12 Years Palimbong, Sarlina; Renyoet, Brigitte Sarah; Yubilenta, Skolastika Weny
Amerta Nutrition Vol. 8 No. 4 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i4.2024.557-566

Abstract

Background: Wasting in children can hinder their growth and development, cognitive ability and productivity. Objectives: To create innovative nugget products from Canavalia Ensiformis L. flour and bamboo shoots for wasting prevention for children aged 5–12 years, to determine the acceptability of Canavalia Ensiformis L. flour and bamboo shoots nugget, to measure the nutritional value the product. Methods: The ratios of the ingredients, i.e., Canavalia Ensiformis L. flour and bamboo shoots, are 100:25, 75:50, and 50:75. The proximate test parameters include water, ash, protein, fat, and carbohydrates. Each test was repeated 3 times. The acquired proximate data was processed using one-way ANOVA test; the results indicate significant differences; Duncan test will be conducted. The hedonic test assessing the color, aroma, taste, texture and the overall parameters of the product was carried out on untrained panelist. The obtained hedonic data was processed using the Kruskal-Wallis test. Results: The ratio of the ingredients significantly affects the water, ash, protein, fat, and carbohydrate content of the nuggets. The higher proportion of the Canavalia Ensiformis L. flour, the lower  water, ash, and  fat content of the nuggets, but the higher their protein and carbohydrate content. However, ratio of the ingredients does significantly influence the acceptability of the nuggets. Conclusions: Formula A, which has the ratio of 100:25, is recommended due to its excellent nutritional values of 27.98% water, 1.98% ash, 18.85% protein, 20.4% fat, and 30.79% carbohydrates. It provides a good sensory acceptance and can be used to prevent wasting in children.
Pengaruh konsentrasi karagenan di dalam pembuatan nori daun binahong (Anredera cordifolia) Karina Bianca Lewerissa; Sarlina Palimbong; Melinia Anggraini
AGROINTEK Vol 18, No 4 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i4.20109

Abstract

Nori is a sheet-shaped snack generally made from Porpyra red seaweed, which is not found in Indonesia. Meanwhile; the binahong plants (Anredera codifolia) are spread through out Indonesia. Binahong leaves are consumed without further processing. Binahong leaves are potential functional food, as they are rich in nutrient. They are high in vitamin A, and vitamin C. They also contain some protein, and fat.  However, binahong leaves have bitter taste and unfavored flavor. In this study, binahong leaves were processed into nori with various concentrations of carrageenan. The concentrations of added carrageenan were 1, 2, and 3 %.  The psychochemical properties of the resulting products were tested by proximate analysis and sensory tests. The result showed that the addition of carrageenan had no significant effect on water, protein, fat, and carbohydrate contents. However, it had significant difference on ash content.  Sensory testing showed that there was no significant difference between treatments in terms of appearance, taste, aroma, texture, and overall assessment.
EDUKASI BAHAN TAMBAHAN PANGAN DAN PRODUK FERMENTASI BAGI PELAKU UKM PANGAN DI SALATIGA Lewerissa, Karina Bianca; Mawarno, Binardo Adi Seno; Palimbong, Sarlina; Sukmana, Andreas Binar Aji
Jurnal Pengabdian Masyarakat Teknologi Pertanian Vol 2, No 2 (2023)
Publisher : Universitas Negeri Gorontalo

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

Abstract

Salatiga merupakan salah satu kota di Jawa Tengah yang kaya akan ragam kuliner sehingga pernah diusulkan sebagai kota kreatif gastronomi pada tahun 2021. Selaras dengan hal tersebut, maka kualitas Sumber Daya Manusia sebagai pelaku usaha perlu ditingkatkan, salah satunya melalui kegiatan pelatihan dan penyuluhan terkait dengan bidang pangan. Tujuan dari pengabdian kepada masyarakat ini adalah memberikan edukasi mengenai Bahan Tambahan Pangan serta diversifikasi pangan inovatif berupa produk fermentasi kepada para pelaku Usaha Kecil Menengah (UKM).  Metode kegiatan ini berupa ceramah serta diskusi interaktif dan partisipatif peserta yang terdiri dari 33 pelaku usaha bidang pangan di kota Salatiga. Hasil kegiatan menunjukkan bahwa 80% peserta menyatakan peningkatan pengetahuan mengenai jenis, jumlah dan aplikasi BTP dalam pangan dan 90% peserta menyatakan pemahaman tentang proses fermentasi dalam menciptakan inovasi produk. Berdasarkan hasil survey, menunjukkan bahwa 78% peserta amat sangat setuju. 11% sangat setuju, dan 11% setuju bahwa materi yang disampaikan bermanfaat dan dapat diaplikasikan untuk keberlanjutan UKM Salatiga. Saran dari kegiatan penelitian ini adalah perlunya workshop pembuatan produk fermentasi sebagai bentuk pengembangan produk UKM Salatiga.
PEMBERDAYAAN USAHAWAN MIKRO DESA CUKILAN KABUPATEN SEMARANG JAWA TENGAH UNTUK MENGEMBANGKAN PRODUKSI HULU-HILIR TALAS KIMPUL Banjarnahor, Dina; Palimbong, Sarlina; Meike Jayanti, Ruth; Putri Cahyani Laia, Eirene; Bayu Setyawan, Dikky; Verry Pardamean Damanik, Aldi; Wahyu Rikawati, Lita; Teduh Pameling, Marselinus; Tri Sunaryanto, Lasmono; Threessa Joanske, Maureen
Martabe : Jurnal Pengabdian Kepada Masyarakat Vol 7, No 3 (2024): MARTABE : JURNAL PENGABDIAN KEPADA MASYARAKAT
Publisher : Universitas Muhammadiyah Tapanuli Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31604/jpm.v7i3.910-918

Abstract

Desa Cukilan di Kabupaten Semarang Provinsi Jawa Tengah memiliki potensi talas kimpul (Xanthosoma sagittifolium) menjadi komoditas andalan desa. Ada 11 warga desa Cukilan yang berkomitmen membentuk kelompok usaha terpadu untuk mengolah kimpul menjadi produk bernilai jual tinggi, melakukan pemasaran, dan mengembangkan kebun kimpul sebagai penyedia bahan baku. Cita-cita mereka terkendala minimnya ilmu pengetahuan, teknologi, dan ketrampilan. Melalui kegiatan pengabdian masyarakat ini, pengusul dan mitra calon usahawan hendak: 1) Meningkatkan penerapan ipteks oleh mitra untuk menciptakan variasi olahan kimpul serta memasarkannya secara luas, 2) Meningkatkan penerapan ipteks dan wawasan lingkungan oleh petani dalam mengelola kebun kimpul, dan 3) Menerapkan manajemen usaha hulu-hilir kimpul yang terpadu dan kolaboratif antar anggota usaha pengolahan kimpul, anggota pemasaran, dan petani. Terdapat tiga fokus kegiatan yaitu: a) Pelatihan dan pendampingan anggota untuk menciptakan dan memasarkan tepung dan snack kimpul yang berkualitas, higienis, dan menarik, b) Pelatihan dan pendampingan petani untuk meningkatkan produktivitas dan keberlanjutan kebun kimpul, dan c) Pendampingan manajemen usaha terpadu. Selama kegiatan pelatihan dan pendampingan berlangsung, telah dihasilkan produk berupa tepung kimpul Cukilandz dan beberapa olahannya, pembibitan kimpul, akun pemasaran online, keikutsertaan dalam ekspo/pameran pangan maupun pertanian, penjualan tepung kimpul, serta sinergi antara pengusaha olahan, pemasar, dan petani. Kemampuan dan ketrampilan mitra pun bertambah baik dari aspek pengolahan hasil kimpul, pemasaran, maupun pengelolaan kebun.
Pengaruh lama reaksi terhadap karakteristik pati modifikasi kimpul (Xanthosoma sagittifolium) secara asetilasi menggunakan asam asetat Sarlina Palimbong; Karina Bianca Lewerissa; Eirene Putri Cahyani Laia
AGROINTEK Vol 20, No 1 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i1.28873

Abstract

Kimpul (Xanthosoma sagittifolium) tubers containing a lot of starch can be processed into modified starch with better characteristics. Reaction time is one factor determining the characteristics of acetylated modified starch. The purpose of this study was to assess the effect of reaction time on the characteristics of modified starch of kimpul tubers by acetylation using acetic acid. The research used a Simple Randomised Complete Design (CRD) with 3 types of treatment and 3 replications, namely 110 minutes, 115 minutes, and 120 minutes. Data analysis used One Way ANOVA followed by Duncan’s test with 5 % confidence interval. The research began with the extraction of kimpul starch, modification of starch by acetylation, and then testing the degree of substitution, swelling power, solubility, and clarity of the paste. The length of the reaction will increase the degree of substitution (0,2400-0,6460) but tends to decrease the solubility (0,0171-0,0123 %) and clarity of starch paste (0,852-0,915) and produce a stable starch (2,4996-23535 g/g). Acetylated kimpul tuber starch with a reaction time of 110 minutes can be applied as a thickener for liquid food.
Lamb Shredded Production and Consumer Acceptance of Floss Roll Bread Products Sarlina Palimbong; Sekar Wahyuningtyas
Jurnal Penelitian Pertanian Terapan Vol 24 No 4 (2024)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v24i4.3673

Abstract

Lamb processing as a culinary choice is less prevalent in Indonesia than processing from similar livestock. Lamb meat also has a nutritional value comparable to that of processed meat. On the other hand, lamb meat is more easily damaged, so it needs to be processed to get a longer shelf life, for example, by making it into shredded lamb. The form of shredded meat is practical, can be enjoyed at any time, and is commonly used as a filling for other food products such as bread. This study aims to determine shredded lamb's chemical characteristics and consumer acceptance of shredded lamb as a filling in floss roll bread products. The test parameters include chemical parameters (moisture content, ash, fat, protein, carbohydrates), with each repeated three times, and sensory parameters (texture, taste, color, aroma, and whole). The data analysis used Anova Oneway for chemical parameters and simple calculations for organoleptic parameters. The results showed the moisture content of lamb shredded meat (4.875%), ash (5.80%), fat (18.86%), protein (10.20%), and carbohydrates (60.27%). The organoleptic test of shredded lamb showed the average preference of the panelists as a whole with a score of (3.8), which was between Neutral-Like. On the floss roll bread, the average favorite of the panelists was a score of (4.2) in the Like – Very Like category. It can be concluded that the value of water, ash, and fat content of lamb shredded meat has met the quality requirements of SNI (1995), except for the protein value. This shredded lamb product has a great chance of having a long shelf life, and its use as a filling on floss roll bread is more acceptable than the assessment of single shredded lamb.
Evaluasi Komposisi Proksimat Gandum Lokal Varietas Guri 5 Pasca Penyimpanan Jangka Panjang Sarlina Palimbong; Djoko Murdono; Tinjung Prihtanti
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 7 No. 1 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v7i1.1962

Abstract

Whole wheat flour is generally made from fresh whole wheat grains to maintain its nutritional quality and functional properties. However, information on the nutritional composition of locally produced whole wheat flour stored for long periods (>24 months) remains very limited, especially in the context of simple storage systems commonly used at the farmer level. This study aims to evaluate the proximate composition of local whole wheat flour of the Guri 5 variety under two material conditions after 28 months of storage. Wheat grains were stored for 28 months at room temperature with a relative humidity of around 75% in two conditions, namely with spikelets (cleaner) and without spikelets (blower). The parameters analysed included moisture, ash, protein, starch, fat, and crude fibre content with three replications. Data were analysed using a one-way ANOVA at the 95% confidence level. The results showed that the treatment conditions produced significant differences (p<0.05) in the moisture, ash, starch, fat, protein, and crude fibre content of the flour. Flour from the blower treatment had a higher fat content (9.99%) than flour from the cleaner treatment (1.99%), suggesting the possible contribution of the fat-dense germ fraction to the final flour. In general, the results of this study indicate that although differences in the physical condition of the germ significantly affect the proximate composition of local whole wheat flour stored for 28 months, the final product still has great potential for use as a food ingredient. These findings provide initial insights into the nutritional profile of locally produced whole wheat flour after long-term storage under simple conditions.
Co-Authors Agustina Basompe Aldi Verry Pardamean Damanik Alfianti Ajeng Pratiwi Alifia Lila Mikasari Andreas Binar Aji Sukmana Angel, Cecilia Arlissha Sharon Pariama Bayu Setyawan, Dikky Binardo Adi Seno Brigitte Sarah Renyoet Damara Dinda Nirmalasari Zebua Dhanang Puspita Dikky Bayu Setyawan Dina Rotua Valentina Banjarnahor Djoko Murdono Eirene Putri Cahyani Laia Eirene Putri Cahyani Laia Febriyanti, Maria Fransiska M. Santoso Putri Galih Arian Nugraha Gelora Mangalik Ike Listiyowati Imelda Christina Thehella Harryanto Karina Bianca Lewerissa Kristiawan Prasetyo Agung Nugroho Kurniawan Andrianto Lasmono Tri Sunaryanto Lestari, Desita Natalia Liska Simamora Lita Wahyu Rikawati Maria Kristina Anggraeni Markus Hulu Melinia Anggraini Monang Sihombing Monika Rahardjo Mulyanto, Milka Meliana Nathania Liantari Pratamaningtyas Nirmalasari, Damara Puji Astuti Pulung Nugroho Putri Cahyani Laia, Eirene Rahardjo, Monica Rasya Pandhu Wijaya Ruth Meike Jayanti Sekar Wahyuningtyas Silvia Mutiara Istimur Suyanto, Mykhel Teduh Pameling, Marselinus Thesalonika Elberta Harefa Threessa Joanske, Maureen Tinjung Mary Prihtanti Verry Pardamean Damanik, Aldi Wahyu Rikawati, Lita Wamilia Yulianingsih Wattimena, Marcklie Crist Wijaya, Rasya Pandhu Wiwi Sepriani Yubilenta, Skolastika Weny