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Universitas Semarang
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Konsentrasi Garam Terhadap Sifat Kimia, Fisik dan Organoleptik Bekasam Ikan Kurisi (Nemipterus nemathophorus) Nadia Anggi Marantika; Sri Haryati; Sudjatinah Sudjatinah
Jurnal Teknologi Pangan dan Hasil Pertanian Vol 15, No 1 (2020): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (231.961 KB) | DOI: 10.26623/jtphp.v15i1.2326

Abstract

Bekasam merupakan produk fermentasi sebagai hasil atau produk ikan awetan yang diolah secara tradisional dengan metode penggaraman. Berkaitan dengan hal tersebut maka dilakukan penelitian dengan tujuan untuk mengetahui pengaruh berbagai konsentrasi garam terbaik terhadap pembuatan bekasam. Sampel yang digunakan merupakan ikan kurisi (Nemipterus nemathophorus) yang diperoleh dari TPI Rembang yang diberi perlakuan konsentrasi garam yang berbeda dan difermentai selama 7 hari. Parameter yang diamati adalah uji kadar air, tekstur analyzer, pH, kadar protein, aroma, warna dan tekstur pada bekasam. Metode penelitian menggunakan Rancangan Acak Kelompok (RAK) denggan 5 perlakuan (20%, 25%, 30%, 35% dan 40%) b/b. Hasil penelitian menunjukan bahwa bekasam ikan kurisi dengan konsentrasi garam 40% memberikan pengaruh yang berbeda nyata (P < 0,05) dengan hasil penelitian diperoleh tekstur kadar air sebesar 51,06%, (Texture Analyzer) memiliki nilai 998,59gr/mm, pH dengan nilai 3,43, kadar protein memiliki nilai 14,121%, dan uji organoleptik mutu hedonik terhadap parameter aroma dengan skor 5,50, warna dengan skor 5,87 dan tekstur (kekerasan) dengan skor 5,87. 
BERBAGAI KONSENTRASI KAPPA KARAGENAN (Kappaphycus alvarezii) TERHADAP SIFAT FISIKOKIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK NUGGET SURIMI ITOYORI Sri Haryati; Istiqomah Istiqomah; Sudjatinah Sudjatinah
Jurnal Teknologi Pangan dan Hasil Pertanian Vol 13, No 1 (2018): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (261.43 KB) | DOI: 10.26623/jtphp.v13i1.2376

Abstract

Penelitian bertujuan untuk mengetahui pengaruh konsentrasi kappa karagenan terhadap awal kebusukan melalui sifat fisikokimia dan organoleptik. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap satu faktor dengan 5 perlakuan 4 kali ulangan. Pengamatan meliputi kadar air, total bakteri, awal kebusukan, kekenyalan,   dan organoleptik yaitu tekstur. Data dianalisis dengan sidik  ragam,  dan  dilanjutkan  uji    Beda  Nyata  Jujur  (BNJ)  pada  taraf  5%. Kosentrasi kappa karagenan pada nugget surimi berpengaruh nyata (F hit > F tabel) pada total bakteri, awal kebusukan, dan organoleptik tekstur, namun tidak berpengaruh nyata (F hit < F tabel) terhadap kadar air dan kekenyalan (TA). Nugget surimi dengan hasil yang terbaik pada perlakuan P4 dengan konsentrasi kappa paragenan 1,5% yaitu kadar air 63,42%, total bakteri 1,6x105  cfu/koloni, awal kebusukan terjadi pada 367,39 menit, kekenyalan 1032,16 gf, dan pengujian organoleptik tekstur nugget surimi dengan nilai tertinggi yaitu 5,9 (sangat kenyal)
Pengaruh Perbedaan Konsentrasi Ekstrak Karapas Udang Terhadap Sifat Fisikokimia Kaldu Bubuk yang Dihasilkan Siti Karomah; Sri Haryati; Sudjatinah Sudjatinah
Jurnal Teknologi Pangan dan Hasil Pertanian Vol 16, No 1 (2021): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v16i1.4400

Abstract

Shrimp carapace is one of the fisheries waste products that can be a potential alternative for natural flavoring because it contains a lot of glutamic acid that create umami taste in dishes by turning it into a powdered broth. Powdered broth is a product that has been known as a food additive that is obtained from boiling meat or more commonly known as a seasonings. The purpose of this study is to know how the effect and best treatment of different concentrations of extract from shrimp carapace on the quality of the resulting powder broth. This research was conducted at the Food Engineering Laboratory, Chemistry Laboratory Semarang university and the Chemix Pratama Laboratory Yogyakarta. The design of the experiment used was a completely randomized design with 5 treatments and 4 replications, which gives the concentration of shrimp carapace, which is 3%; 3.5%; 4%; 4.5%; And 5%. The test parameters were water levels, fat levels, protein levels, glutamate levels, and hedonic tests include taste and aroma attributes. To find out the difference between treatment, data was tested with Duncan multiple range test (DMRT) at 5% level. The results have shown that differences in shrimp carapace extract have a significant effect (p <0.05) on water levels, fat levels, protein levels, glutamate levels, and hedonic scores. This study recommends P3 treatment as the best alternative treatment considering water level (4,17%), fat content (1,29%), protein (15,05%), glutamate (10,76%), and being the most preferred by panelists. with the taste attribute score (5.50), and aroma (4.77).
BERBAGAI KONSENTRASI EKSTRAK KUNYIT TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK FILLET IKAN BANDENG SELAMA PENYIMPANAN 24 JAM Muhaeminan Muhaeminan; Sri Haryati; Maria Sudjatinah
Jurnal Teknologi Pangan dan Hasil Pertanian Vol 13, No 2 (2018): September
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v13i2.2557

Abstract

Tingginya nilai gizi pada ikan bandeng menjadikan ikan ini berpotensi sebagai salah satu sumber makanan untuk manusia. Pada umumnya konsumen menghendaki ikan segar, padahal ikan termasuk komoditas yang sangat mudah busuk (highly perishable). Kunyit berpotensi untuk dijadikan sebagai pengawet alami. Senyawa bioaktif yang berperan sebagai antimikrobia adalah minyak atsiri, kurkumin, desmetoksikumin dan bidestometoksikumin. Tujuan penelitian ini adalah untuk pengaruh berbagai konsentrasi ekstrak kunyit ekstrak kunyit terhadap kadar air, kadar protein, kadar lemak, tekstur, TPC, dan organoleptik (warna dan aroma) pada fillet ikan bandeng dan untuk mengetahui perlakuan terbaik. Penelitian menggunakan metode experimental design Rancangan Acak Kelompok (RAK) satu factor yaitu konsentrasi ekstrak kunyit yang terdiri dari 5 perlakuan dengan 4 kali ulangan, yaitu P1 (Perendaman ekstrak kunyit 5%), P2 (Perendaman ekstrak kunyit 10%), P3 (Perendaman ekstrak kunyit 15%), P4 (Perendaman ekstrak kunyit 20%), P5 (Perendaman ekstrak kunyit 25%). Hasil dari penelitian menunjukkan bahwa perlakuan berpengaruh nyata (p<0.05) terhadap variabel pengamatan kadar protein, kadar lemak, dan organoleptik (warna dan aroma), tetapi tidak berpengaruh nyata (p>0.05) terhadap variabel pengamatan kadar air, tekstur, dan TPC. P4 adalah perlakuan terbaik dengan kadar air 65,9850%, kadar protein 19.3979%; lemak 7.9669%, tekstur 1.289,523 mm.g/dt, TPC 6,937 log CFU/ml, skor warna 4.004.00 (Kuning, cemerlang, sedikit mengkilap, lendir jernih) dan skor aroma 4.10 (Segar, sedikit aroma kunyit). 
A Study on The Utilization of Purple Sweet Potato (Ipomea batatas L) for Ice Cream as Antioxidants Sudjatinah - Sudjatinah; Cornelius Hari Wibowo; Aldila Sagitaning Putri
Journal of Applied Food Technology Vol 7, No 1 (2020)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (380.426 KB) | DOI: 10.17728/jaft.6098

Abstract

The purposes of this study were to determine overrun, water content, anthocyanin and antioxidant content, and to find out the best formulations. The design used was completely randomized design (CRD) with a unidirectional pattern consisting of 5 treatments with 4 replications, while the treatment factor was the disticntion between ratio of sweet potato mash and water, as follows: P1: 50%: 50%; P2`: 60%: 40%; P3: (70%: 30%); P4: (80%:20%); P5: 90%: 10%. The observed variables were the content of water, overrun, anthocyanin and antioxidant activity. The results showed that the treatment had a significant effect (P <0.05) on the average water content, overrun and anthocyanin activity. The treatment did not have a significant effect (P> 0.05) on the average antioxidant activity. In conclusion : the ratio of purple sweet potato mash had a significant effect (P <0.05) on water content, overrun and anthocyanin, but it did not influence significantly (P> 0.05) on the antioxidant activity. Furthermore, the best ratio of water and purple sweet potato mash is 2:8 to produce a standard water content and overrun, anthocyanin levels and high antioxidant activity.
Training on making Nata de coco at SMA Kesatrian 1 Semarang Erwin Nofiyanto; Sudjatinah Sudjatinah; Sri Budi Wahjuningsih
Community Empowerment Vol 7 No 5 (2022)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (344.768 KB) | DOI: 10.31603/ce.6440

Abstract

Nata de coco business development has good economic potential. Nata de coco is a low-calorie snack whose fiber can aid physiological processes. It has an appealing aroma and can be prepared in a variety of flavors, and it lasts a long time. The nata de coco snack was chosen as the training material because it can be prepared with simple processing technologies, making it simple to execute for students. The purpose of the program for SMA Kesatrian 1 Semarang students is to strengthen their business skills. Lectures, debates, and practices are used to carry out the program method. The program's results reveal that students understand and can produce nata de coco, as well as the different types of nata. Students believed that the nata-making course was quite beneficial in increasing their excitement for entrepreneurship.
Pelatihan Pembuatan Egg Tofu dalam Inovasi Membuat Makanan Praktis di PKK Kelurahan Mangunsari Gunugpati Semarang Erwin Nofiyanto; Sudjatinah; Sri Budi Wahjuningsih
JPM: Jurnal Pengabdian Masyarakat Vol. 3 No. 4 (2023): April 2023
Publisher : Forum Kerjasama Pendidikan Tinggi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47065/jpm.v3i4.597

Abstract

Mangunsari Village is a Village located in Gunungpati District, Semarang City. Most of the women from the PKK group in Mangunsari, Gunungpati, Semarang, mostly work as farmers and factory workers during the day. There needs to be an increase in the skills of the women of the PKK Group, Mangunsari Gunungpati Village, Semarang, one of which is the skill of making egg tofu. Egg Tofu is one of the processed tofu products made from soybean extract and chicken eggs which has a high nutritional content. Making egg tofu besides using soy milk is mixed with eggs, using an optimal percentage of eggs is needed to produce good quality egg tofu products. The addition of a high percentage of eggs can increase the nutritional value of egg tofu. Training Provision of skills in making Egg Tofu can increase knowledge of new business analysis which can increase family income. Partners before the implementation of the service answered 77.27% did not know, understand and had never made egg tofu, on the contrary 27.73% who answered had eaten egg tofu, whereas after carrying out this activity the PKK group mothers answered 100% had liked, understood and knew how to make egg tofu. The egg tofu making training is expected to inspire parents to innovate in making practical, easy to make, attractive food and can be a business opportunity that can increase family income.
The Effect of Various Vegetable Oils on The Physical - Chemical Properties and Total Plate Count in Making Mayonnaise Sudjatinah Sudjatinah
Journal of Applied Food Technology Vol 8, No 2 (2021)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.10887

Abstract

Mayonnaise is an oil emulsion product in water (o/w). The main component of mayonnaise is fat, or oil derived from vegetable oil. Fat or oil is very influential on the physical, chemical, and characteristics of mayonnaise because of the fatty acid content. The purpose of this study was to determine the effect of differences in the use of vegetable oil in making mayonnaise on physical, chemical, TPC, and antioxidant properties. This research was conducted experimentally, using a randomized block design consisting of 4 treatments, which were palm oil (P1), coconut oil (P2), corn oil (P3), and sunflower oil (P4) with 6 replications, while the observed variables were viscosity, water content, fat content, protein content, antioxidant content, and TPC. The results showed that various types of vegetable oil had a significant effect (p <0.05) on physical properties: viscosity: P1 571.68 cP; P2 676.17 cP; P3 486.14; P4 552.81 cP. Water content P1 16.90%; P2 16.86%, P3 2067%, P4 17.47%, P1 Fat Content 88.96%, P2 75.22%, P3 72.74%, P4 63.97%, P1 Protein Content 1.89%, P2 1.98%, P3 1.83%, P4 1.61%. Antioxidant Content: P1 35.67 ppm P2 28.00 ppm P3 25.00 ppm P4 20.33 ppm, TPC: P1 24.76 CFU/g P2 22.84 CFU/g P3 21.63 CFU/g P4 21.04 CFU/g. The conclusion of this study shows that various types of vegetables have a significant effect (p <0.05) on physical properties (viscosity), chemistry, and TPC of mayonnaise. Coconut oil / VCO (P2) produces mayonnaise with the best moisture content, viscosity, and protein content. Sunflower seed oil (P4) produces mayonnaise with the lowest fat content and TPC, while corn oil (P3) and sunflower seed oil, (P4) produce mayonnaise with almost the same TPC levels. Palm Oil (P1) Produces mayonnaise with the highest Antioxidants.
The Impact of Various Concentration of Maizena Flour on the Physicochemistry and Organoleptic Properties of Petis Sri Haryati; Sudjatinah Sudjatinah; Soraya Kusuma Putri; Paramita Apriliani
Journal of Applied Food Technology Vol 8, No 1 (2021)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.10103

Abstract

Shrimp is a fishery product that has a specific aroma and has a high nutritional value. Petis derived from the body fluids of fish or shrimp through a prolonged boiling process so that it becomes denser like pasta. This study aims to determine the influence of cornstarch concentration as a binder and filler material for physical, chemical and organoleptic characteristics of shrimp petis. A Completely Randomised Design was used, with 1 factor, namely the concentration of maizena flour with 5 treatments, namely P0 (100 g shrimp broth and 0 g maizena flour); P1 (100 g shrimp broth and 2 g maizena flour); P2 (100 g shrimp broth and 4 g maizena flour); P3 (100 g of shrimp broth and 6 g of maizena flour); P4 (100 g shrimp broth and 8 g maizena flour) and 4 replications. The results showed that the treatment had an effect (p <0.05) on all observation variables i.e., chemical properties (water content, ash content, protein content), physical properties (viscosity), and organoleptic properties (taste, color, aroma, and texture). The P3 treatment was chosen as the best treatment because it approached the quality requirements of shrimp paste according to SNI (Indonesian National Standard) with characteristics of water content 48.29%, ash content 1.10%, protein content 20.95%, viscosity 91.01 Cp, and taste organoleptic 4.50 (rather savory), color 4.10 (dark), aroma 1.85 (rather fishy), and texture 4.05 (thick).
Pemberdayaan Siswa SMKN 4 Kendal dalam Urgensi Pengelolaan Limbah Cangkang Telur Berkelanjutan : Dari Inovasi Pangan Hingga Produk Non Pangan Devy Angga Gunantar; Iswoyo; Cornelius Hari Wibowo; Maria Sudjatinah; Antonia Nani Cahyanti
TEMATIK Vol. 6 No. 2 (2026): Juli
Publisher : Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/tematik.v6i2.14697

Abstract

Limbah cangkang telur ayam adalah sumber daya yang belum dimanfaatkan yang mengandung sekitar 94% kalsium karbonat, serta senyawa bioaktif seperti asam hialuronat, kondroitin dan glukosamin, serta mineral-mineral penting lainnya. Produksi dan konsumsi telur yang tinggi di Jawa Tengah, terutama di Kabupaten Kendal, menghasilkan banyak limbah cangkang telur yang belum dikelola dengan baik. Kegiatan pengabdian kepada masyarkat ini bertujuan untuk membantu siswa SMKN 4 Kendal agar mereka bisa memahami pentingnya mengelola limbah cangkang telur dengan cara yang berkelanjutan. Ini mencakup inovasi dalam membuat produk makanan yang berguna serta produk non-makanan yang memiliki nilai ekonomi yang tinggi. Program ini dilakukan dengan pendekatan partisipatif dan edukatif yang melibatkan berbagai disiplin ilmu oleh tim dari Fakultas Teknologi Pertanian Universitas Semarang dan melibatkan 47 siswa dari kelas XI. Pelaksanaan terdiri dari lima sesi yang mencakup penguatan kosakata bahasa Inggris tentang limbah organik, pengelolaan dan komposisi kimia dari cangkang telur, pembuatan pupuk organik melalui demonstrasi dan praktik langsung erta penjelajahan peluang kewirausahaan yang berbasis pada limbah cangkang telur. Evaluasi dilakukan dengan menggunakan kuesioner pre-test dan post-test yang memiliki 20 indikator. Indikator ini digunakan untuk mengukur pengetahuan, pengalaman, ketrampilan dan minat peserta. Hasil evaluasi menunjukkan ada peningkatan pemhaman rata-rata yang besar, yaitu 50,99% dari 37,72% menjadi 66,71%, Peningkatan paling besar terlihat pada pengetahuan tentang senyawa bioaktif, yaitu kandungan kondroitin dan glukosamin yang meningkat sebesar 71,5% serta asam hialuronat yang meningkat sebesar 71,4%. Semua peserta (100%) menyatakan minat untuk menggunakan cangkang telur sebagai pupuk organik dan ingin belajar lebih lanjut tentang cara pengolahannya. Program ini telah terbukti berhasil dalam meningkatkan pemahaman tentang lingkungan, ketrampilan teknis dan kesadaran akan keberlanjutan berdasarkan prinsip zero=waste, yang penting bagi siswa di program Tata Boga sebabai kemampuan tambahan di dunia kuliner profesional.
Co-Authors Adi Sampurno Aldila Sagitaning Putri Antonia Nani Cahyanti Cornelius Hari Wibowo Devy Angga Gunantar Erwin Nofiyanto Istiqomah Istiqomah Iswoyo Iswoyo Muhaeminan Muhaeminan Nadia Anggi Marantika Paramita Apriliani Siti Karomah Soraya Kusuma Putri Sri Budi Sri Budi Wahjuningsih Sri Haryati Sri Haryati Sri Haryati Sri Haryati Sri Haryati