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All Journal Reaktor Caraka Tani: Journal of Sustainable Agriculture Proceeding Simposium Nasional Kelautan dan Perikanan Jurnal Perikanan Universitas Gadjah Mada Indonesian Food Science and TechnologyJournal Jurnal Sinergitas PkM & CSR FaST : Jurnal Sains dan Teknologi Jurnal Teknologi Hasil Pertanian Food ScienTech Journal Jurnal PkM (Pengabdian kepada Masyarakat) Prosiding Konferensi Nasional PKM-CSR
Lucia Crysanthy Soedirga
Department Of Food Technology, Faculty Of Science And Technology, Universitas Pelita Harapan
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Materials Science & Nanotechnology Nursing Public Health Social Sciences

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PEMANFAATAN TEPUNG CANGKANG TELUR DALAM PEMBUATAN FLAKES [THE UTILIZATION OF EGGSHELL FLOUR IN THE MAKING OF FLAKES] Lucia Crysanthy Soedirga; Melanie Cornelia
FaST : Jurnal Sains dan Teknologi Vol. 5 No. 2 (2021): NOVEMBER
Publisher : Universitas Pelita Harapan

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

Abstract

Eggshell is one of the major wastes in Indonesia due to the high consumption of chicken and duck eggs. Eggshells contain high level of calcium; thus, they have the potential to be utilize. Flakes are one of the cereal-based products that are widely used for breakfast. The result has shown that duck eggshell flour was the chosen flour with calcium of 4001.42 mg/100g, magnesium of 67.56 mg/100g, and phosphorus of 1250.55 mg/g compared to chicken eggshells. In this study, wheat flour was be substituted with duck eggshell flour at various ratios (1:0, 1:1, 1:2, and 2:1). The scoring results for color, aroma, taste, and texture were 4.79±0.06, 1.99±0.71, 2.06±0.92 and 5.03±0.59, respectively. Moreover, the degree of acceptance wasneutral to slightly like toward color, aroma, taste, texture, and overall acceptance of flakes. Based on organoleptic test, ratio 1:1 was selected as the best ratio for making flakes with a hardness value of 8933.85±357.74, oHue and lightness 89,09o dan 85,87. The best formulation of flakes had calcium of 253.93 mg/100 g, magnesium of 36.91 mg/100 g, and phosphorus of 138.35 mg/100 g, moisture of 3.61±0.05%, ash of 31.76±0.58% of, protein of 10.81±0.06%, fat of 1.70±0.09%, and carbohydrate (by difference) of 52,12%.BAHASA INDONESIA ABSTRAK:Cangkang telur merupakan salah satu limbah yang cukup besar di Indonesia karena tingginya konsumsi telur ayam dan telur bebek. Cangkang telur memiliki kandungan kalsium yang tinggi sehingga berpotensi untuk dimanfaatkan. Flakes adalah salah satu produk berbasis serealia yangbanyak dimanfaatkan untuk sarapan pagi. Hasil penelitian menunjukkan bahwa tepung cangkang telur bebek merupakan tepung terpilih dengan kadar kalsium (4001,42 mg/100g), magnesium (67,56 mg/100g), dan fosfor (1250,55 mg/g). Selain itu, pada penelitian ini, tepung terigu akan disubsitusi dengan tepung cangkang telur bebek pada berbagai rasio (1:0, 1:1, 1:2, dan 2:1).Hasil skoring warna (4,79±0,06), aroma (1,99±0,71), rasa (2,06±0,92), tekstur (5,03±0,59). Selain itu, tingkat kesukaan panelis terhadap flakes adalah netral hingga agak suka untuk atribut warna, aroma, rasa, tekstur, dan penerimaan keseluruhan. Berdasarkan uji organoleptik ini, rasio 1:1 antara tepung terigu dan tepung cangkang telur bebek merupakan rasio terpilih padapembuatan flakes. Flakes terbaik ini memiliki nilai kekerasan sebesar 8933,85±357,74, oHue dan lightness 89,09o dan 85,87. Flakes pada formulasi terpilih memiliki kadar kalsium (253.93 mg/100 g), magnesium (36.91 mg/100 g), dan fosfor (138.35 mg/100 g), kadar air (3,61±0,05%), kadar abu; (31,76±0,58%), kadar protein (10,81±0,06%), kadar lemak (1,70±0,09%) kadar karbohidrat (by difference) (52,12%).  
Pemanfaatan Tepung Daun Singkong sebagai Substitusi Tepung Terigu dalam Pembuatan Kukis [Utilization of Cassava Leaves Flour as Wheat Flour Substitute in the Making of Cookies] Lucia Crysanthy Soedirga
FaST : Jurnal Sains dan Teknologi Vol. 6 No. 1 (2022): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v6i1.5284

Abstract

Cookies are a product commonly made from wheat flour as the main ingredient and widely consumed by people. However, gluten in wheat flour can cause allergies, so the consumption of wheat-based products is limited. Furthermore, cookies also have low levels of protein and dietary fibre. Therefore, it is necessary to find another raw materials as an alternative in the making of cookies. In this research, wheat flour substituted with cassava leaves flour in various ratios (100:0; 90:10; 80:20; 70:30, and 60:40). The results showed that substituting wheat flour with cassava leaves flour at a ratio of 70:30 was the preferred ratio in making cookies. The resulting cookies have 10.24±0.11% of protein, 15.98±0.05 % of dietary fibre, 77.05 % of spread ratio, and 3512.47±126.68 g of hardness. In addition, the resulting cookies have slightly intense of cassava leaves aroma (4.88±1.17), slightly intense of cassava leaves taste (4.88 ±1.24), sandy (3.80±1.30) and hard (4.88±0.97) texture. The panellist slightly dislike the aroma (3.40±1.46) and taste (3.23±1.48). Meanwhile, the panellist slightly like the hardness of cookies (5.35±0.83). Further the panellist gave neutral acceptance on the sandy texture (4.75±1.54) and overall cookies (4.28±1.43). Bahasa Indonesia Abstract:Kukis merupakan salah satu jenis produk yang menggunakan tepung terigu sebagai bahan baku utama. Namun gluten pada tepung terigu dapat menyebabkan alergi sehingga konsumsi produk berbasis terigu menjadi terbatas. Selain itu kukis juga memiliki kadar protein dan serat pangan yang rendah, oleh sebab itu perlu dicari alternatif bahan baku utama dalam pembuatan kukis. Pada penelitian ini tepung terigu akan disubstitusi dengan tepung daun singkong pada berbagai rasio (100:0; 90:10; 80:20; 70:30, dan 60:40). Hasil menunjukkan bahwa substitusi tepung terigu dengan tepung daun singkong pada rasio 70:30 merupakan rasio terpilih dalam pembuatan kukis. Kukis yang dihasilkan memiliki memiliki 10,24±0,11 % protein, 15,98±0,05 % serat pangan, spread ratio 77,05 %, dan kekerasan 3512,47±126,68 g. Selain itu kukis pada rasio terpilih agak beraroma khas daun singkong (4,88±1,17), agak terasa daun singkong (4,88±1,24), memiliki tekstur berpasir (3,80±1,30) dan keras (4,88±0,97). Panelis agak tidak suka terhadap aroma (3,40±1,46) dan rasa 3,23±1,48). Namun, panelis agak menyukai tekstur kukis (5,35±0,83). Selain itu, panelis tingkat kesukaan netral diberikan panelis terhadap tekstur berpasir (4,75±1,54) dan penerimaan keseluruhan (4,28 ± 1,43).
KARAKTERISTIK FISIKOKIMIA NUGET NABATI BERBASIS KACANG ARAB DAN AKAR LOTUS DENGAN VARIASI JENIS FILLER [PHYSICOCHEMICAL CHARACTERISTICS OF CHICKPEA AND LOTUS ROOT PLANT-BASED NUGGETS WITH A VARIETY OF FILLER TYPES] Lucia Crysanthy Soedirga; Melanie Cornelia
FaST : Jurnal Sains dan Teknologi Vol. 6 No. 2 (2022): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v6i2.5881

Abstract

Chicken nuggets are the most common type of meat-based product that is commonly sold in the market, however, chicken nuggets are not suitable for vegetarian groups. Therefore, it is necessary to find another raw material as an alternative in the making of plant-based nuggets. However, the selection of raw materials in the making of plant-based products often does not emphasize the diversification aspect. Food diversification needs to be improved as an effort to encourage people to diversify their food so that they do not focus on only one type. Chickpeas and lotus root, as well as local starch sources such as tapioca, sago, and corn-starch, are examples of alternative materials that can be used to enhance the diversification aspect in the making of plant-based nuggets. The aim of this study was to determine the selected ratio of chickpea paste and lotus slices along with other types of fillers to make plant-based nuggets based on the physicochemical characteristics. The results showed chickpea paste and sliced lotus root at a ratio of 75:25 with corn-starch as a filler produced plant-based nuggets with physicochemical characteristics: hardness 165.21±7.82 g.force; springiness 0.37±0.01 mm; cohesiveness 0.59±0.03 kg.sec., lightness of 52.71±2.11 and a frying loss of 8.21±2.15%. The moisture, fat, protein, ash, carbohydrate (by difference), and fiber content of selected formulation of nuggets were 40.20±0.42%, 6.73±0.04%; 7.38±0.15%, 3.44±0.02%, 42.16±0.54%, 8.49%; respectively.BAHASA INDONESIA ABSTRACT:Nuget ayam merupakan jenis olahan daging yang banyak dijual di pasaran namun tidak cocok untuk dikonsumsi oleh kelompok vegetarian. Hal ini mendorong adanya alternatif mencari bahan baku lain dalam pembuatan produk nuget nabati, tetapi, pemilihan alternatif bahan pada produk non-daging seringkali tidak memperhatikan aspek diversifikasi. Diversifikasi pangan perlu ditingkatkan sebagai upaya untuk mendorong masyarakat dalam memvariasikan makanan agar tidak terfokus pada satu jenis saja. Kacang arab dan akar lotus serta sumber pati lokal seperti tepung tapioka, tepung sagu, dan tepung maizena merupakan contoh alternatif bahan yang dapat digunakan sekaligus meningkatkan aspek diversifikasi dari pembuatan nuget nabati. Tujuan dari penelitian ini adalah untuk menentukan rasio pasta kacang arab dan irisan lotus serta jenis filler terpilih dalam pembuatan nuget nabati berdasarkan karakteristik fisikokimianya. Hasil penelitian menunjukkan pasta kacang arab dan irisan akar lotus pada rasio 75:25 dengan tepung maizena sebagai filler menghasilkan nuget nabati dengan karakteristik fisikokimia, yakni hardness 165,21±7,82 g.force; springiness 0,37±0,01 mm; cohesiveness 0,59±0,03 kg.sec., lightness 52,71±2,11  dan frying loss 8,21±2,15%. Kadar air, kadar lemak, kadar protein, kadar abu, kadar karbohidrat (by difference), dan kadar serat pangan nuget nabati formulasi terpilih masing-masing sebesar 40,20±0,42%; 6,73±0,04%; 7,36±0,02%, 3,44±0,02%, 42,24±0,54%, 8,49%.
PRODUKSI N-ASETILGLUKOSAMIN DARI KITIN KULIT UDANG DENGAN FERMENTASI MENGGUNAKAN Salmonella enterica STRAIN LT2 [PRODUCTION OF N-ACETYLGLUCOSAMINE FROM SHRIMP SHELLS’ CHITIN BY FERMENTATION USING Salmonella enterica STRAIN LT2] Yuniwaty Halim; Lucia Crysanthy Soedirga; Valentina Michelle
FaST : Jurnal Sains dan Teknologi Vol. 6 No. 2 (2022): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v6i2.5920

Abstract

Chitin is found abundantly in shrimp shells and can be converted into N-acetylglucosamine, which has a wide range of uses in the biomedical and industrial fields. Chitin can be produced using chitinase produced by bacteria through the fermentation process. Salmonella enterica strain LT2 was one of the chitinolytic bacteria that was isolated from shrimp shells. This research aimed to determine the best pH (5, 6, 7, 8, and 9) and temperature (32oC, 37oC, and 42oC) of fermentation, as well as fermentation time (2, 3, 4, 5, and 6 days) for the production of N-acetylglucosamine using the S. enterica strain LT2. Results showed that the highest production of N-acetylglucosamine occurred at the temperature of 37oC, pH of 8, and 4 days of fermentation, which produced 69.62 ± 1.00 g/L of N-acetylglucosamine. Furthermore, the highest N-acetylglucosamine production for the fermentation time occurred on the third day which produced 73.19 ± 1.63 g/L of N-acetylglucosamine.Bahasa Indonesia Abstract:Kitin banyak ditemukan pada cangkang udang dan dapat dipecah menjadi N-asetilglukosamin, yang banyak digunakan dalam dunia biomedik maupun industri lainnya. Kitin dapat diproduksi menggunakan kitinase yang dihasilkan oleh bakteri melalui proses fermentasi. Salmonella enterica strain LT2 merupakan salah satu bakteri kitinolitik yang diisolasi dari cangkang udang. Penelitian ini bertujuan untuk menentukan pH (5, 6, 7, 8, dan 9) dan suhu fermentasi (32oC, 37oC, dan 42oC) terbaik, serta lama fermentasi terbaik (2, 3, 4, 5, dan 6 hari) untuk produksi N-asetilglukosamin menggunakan S. enterica LT12. Hasil penelitian menunjukkan bahwa produksi N-asetilglukosamin diperoleh pada suhu fermentasi 37oC, pH 8, dan waktu fermentasi 4 hari, yang menghasilkan N-asetilglukosamin sebesar 69,62 ± 1,00 g/L. Selain itu, produksi N-asetilglukosamin tertinggi terjadi setelah fermentasi pada hari ketiga, yaitu sebesar 73,19 ± 1,63 g/L.
PEMANFAATAN PUREE NANAS DALAM PEMBUATAN SELAI LEMBARAN DENGAN PENAMBAHAN KONJAK DAN KARAGENAN PADA BERBAGAI RASIO DAN KONSENTRASI [UTILIZATION OF PINEAPPLE PUREE IN THE PRODUCTION OF SHEET JAM WITH THE ADDITION OF KONJAC AND CARRAGEENAN AT VARIOUS RATIO AND CONCENTRATIONS] Lucia Crysanthy Soedirga
FaST : Jurnal Sains dan Teknologi Vol. 7 No. 1 (2023): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v7i1.6588

Abstract

Sheet jam is one of the processed products from pineapple puree. Sliced pineapple jam is a modified product of conventional jam products which generally has to be smeared before use, so it is considered impractical. Sheet jam has a denser texture, is not sticky and does not break when folded. Hence, the correct hydrocolloid ratio and concentration affect the characteristics of the sheet jam produced. This study aimed to determine ratios (1:0, 0:1, 2:1, 1:1, 1:2) and concentrations (1%; 1.25%; 1.5%; 1.75%) konjac with carrageenan on the physicochemical characteristics of sliced pineapple jam. The combination of konjac and carrageenan, at a ratio of 2:1 at a concentration of 1%, is the best ratio and concentration in producing pineapple jam. These sheet pineapple jams have hardness and cohesiveness values of 2337.44 ± 218.612 and 0.80 ± 0.04, respectively. This sheet of pineapple jam has a pH value of 3.73 ± 0.01, so it is included in high-acid food products and has total dissolved solids of 28.70 ± 0.01°Brix. Pineapple jam made with a combination of konjac-carrageenan at a concentration of 1% and a ratio of 2:1 has a yellow colour (80.85 ± 4.60) and a lightness of 46.09 ± 2.80.Bahasa Indonesia Abstract:Selai lembaran merupakan salah satu produk olahan dari puree nanas. Selai nanas lembaran merupakan produk modifikasi dari produk selai konvesional yang umumnya harus dioles ketika akan digunakan sehingga dianggap kurang praktis. Selai lembaran memiliki tekstur yang lebih padat, tidak lengket serta tidak mudah patah ketika dilipat sehingga rasio dan konsentrasi hidrokoloid yang tepat berpengaruh terhadap karakteristik selai lembaran yang dihasilkan. Tujuan dari penelitian ini adalah untuk menentukan rasio (1:0, 0:1, 2:1, 1:1, 1:2) dan konsentrasi (1%; 1,25%; 1,5%; 1,75%) konjak dengan karagenan terhadap karakteristik fisikokimia selai nanas lembaran. Kombinasi konjak dengan karagenan pada rasio 2:1 yang dibuat pada konsentrasi 1% merupakan rasio dan konsentrasi terbaik dalam menghasilkan selai nanas lembaran. Selai nanas lembaran ini memiliki nilai hardness dan cohesiveness sebesar 2337,44±218,612 dan 0,80±0,04. pH selai nanas lembaran sebesar 3,73±0,01 sehingga termasuk ke dalam produk pangan tinggi asam dan memiliki warna kuning (80,85±4,60) serta lightness sebesar 46,09±2,80. Total padatan terlarut selai nanas lembaran lebih rendah (28,70±0,01°Brix) dibandingkan dengan SNI 3746-2008 (minimal 65°Brix).
Fermentation Using Providencia stuartii and Salmonella enterica to Produce N-Acetylglucosamine from Shrimp Shells’ Chitin Halim, Yuniwaty; Chanan Din, Nabilah binti; Soedirga, Lucia C.
FaST : Jurnal Sains dan Teknologi Vol. 9 No. 2 (2025): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v9i2.10385

Abstract

Chitin is a biopolymer that can be extracted from exoskeleton of shrimp shells and other arthropods. One of its derivatives is N-acetylglucosamine that is comprised of glucose and amino acid glutamine. N-acetylglucosamine is known for its health effect, particularly in the treatment of osteoarthritis symptoms. One of the methods to produce N-acetylglucosamine is by fermentation using chitinolytic microorganisms. The aim of this research was to determine the optimum condition (pH, ratio of bacteria, fermentation time, and temperature) for fermentation using the combination of Providencia stuartii and Salmonella enterica to produce N-acetylglucosamine. The research was conducted at different pH (5, 6, 7, 8, 9) and bacterial ratios (3:1, 1:1 and 1:3). Furthermore, the optimum incubation temperature (30, 37, 40oC) and fermentation time (1, 2, 3 and 4 days) were also evaluated. The results showed the optimum condition was achieved at pH 8 with bacterial ratio of 1:1, incubated at 37oC for 3 days.  Under these conditions, N-acetylglucosamine concentration obtained was 87,707.04 ± 906.54 ppm.
Effect of Steaming Time on The Protein Quality and Functional Properties of Soybean Paste Crisly, Natasya; Soedirga, Lucia Crysanthy
FaST : Jurnal Sains dan Teknologi Vol. 10 No. 1 (2026): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/fastjst.v10i1.10884

Abstract

Thermal processing is essential for enhancing the nutritional quality and protein digestibility of soybeans. Steaming, which uses hot vapor to minimize direct contact between the food and water, as in boiling, thereby better preserves nutrient content. However, excessive heating can decrease the quality and functional properties of the protein; therefore, the selected cooking time, specifically the steaming time, must be determined. This study investigated the effects of varying steaming times (25, 40, and 55 minutes) on the protein quality—specifically protein content and in-vitro protein digestibility—and functional properties, including emulsion stability and water holding capacity, of soybean paste. Results indicated that prolonged steaming significantly reduced both protein quality and functional properties. Extended thermal exposure resulted in excessive protein denaturation and aggregation, thereby disrupting the structural integrity required for effective water binding and emulsion stabilization. The selected steaming time was 25 minutes, yielding a protein content of 29.62 ± 1.10% and an in vitro protein digestibility of 44.40 ± 0.36%. Furthermore, at this selected steaming time, the soybean paste exhibited the highest emulsion stability and water holding capacity values of 92.79±1.76% and 71.25±1.77%, respectively. These findings support SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being), and SDG 12 (Responsible Consumption and Production) by establishing a resource-efficient method for producing high-quality, sustainable plant-based proteins. This 25-minute steaming duration establishes a standardized approach to enhancing the nutritional and functional profiles of soybean-based ingredients.
Co-Authors Aileen Widyapranata Anugrahati, Nuri A. Chanan Din, Nabilah binti Christine Joannita Kurniawan Crisly, Natasya Dr. Adolf J.N. Parhusip Hadroko Hadroko Halim, Yuniwaty Handayani, Ratna Hardoko Hardoko Hardoko Hardoko Ilianto, Alvin B. Intan C Matita Intan C Matita Intan Cidarbulan Matita Irene Andriani Jessica Sidharta Joannita Kurniawan, Christine Kam, Natania Kurniawan, Christine J Marchellin Marchellin Matita, Intan C Matita, Intan C. Maurelle Nolita Melanie Cornelia, Melanie Michelle, Valentina Natania Natania Natania, Natania Natasha V Widianto Natasha Vania Widianto Nolita, Maurelle Nuri Arum Anugrahati Richirose Richirose Richirose Richirose Sinaga, Wenny S.L. Suharso, Eveline Tagor M Siregar Tagor M. Siregar Tagor Marsillam Siregar Terezya E. Wijaya Titri S. Mastuti Valentina Michelle Vania Vania Vania Vania Weny Sinaga Wijaya, Terezya E. Wilbur Donald R. Pokatong Yuniwati Halim