Garuda - Garba Rujukan Digital

PENGARUH PROPORSI TEPUNG SUKUN TERHADAP SIFAT ORGANOLEPTIK SERTA KANDUNGAN PROTEIN PRODUK BROWNIES KUKUS Desinta Wuri; Ambar Rukmini
KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga Vol 9 No 2 (2023): Agustus
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/keluarga.v9i2.12208

ABSTRAK Tujuan penelitian ini untuk (1) mengetahui perbedaan kualitas brownies kukus dari resep dasar dengan brownies kukus proporsi tepung sukun 5%, 10%, dan 15%, (2) kandungan protein pada brownies kukus. Penelitian ini termasuk jenis penelitian eksperimen murni. Desain eksperimen yang digunakan adalah desain penelitian Rancangan Acak Lengkap (RAL) dengan proporsi tepung sukun yang digunakan yaitu 0%, 5%, 10%, dan 15 % Populasi penelitian ini adalah tepung sukun. Sampel penelitian adalah brownies kukus presentase tepung sukun 5%, 10%, dan 15% yang diujikan kepada 30 panelis yaitu ibu PKK di dusun Sono Malangrejo. Hasil penelitian menunjukkan (1) ada perbedaan kualitas brownies kukus dari resep dasar dengan brownies kukus proporsi tepung sukun dilihat dari uji organoleptik dengan presentase 5%, 10%, dan 15%. (2) Uji kimia produk brownies kukus proporsi tepung sukun yang memiliki kandungan protein paling tinggi yaitu brownies kukus kode 497 (15%). Kata Kunci: Proporsi, Tepung Sukun, Brownies Kukus ABSTRACT The purpose of this study was to (1) determine the difference in the quality of steamed brownies from the basic recipe with steamed brownies in the proportion of breadfruit flour 5%, 10%, and 15%, (2) the protein content in steamed brownies. This research is a type of pure experimental research. The experimental design used was a completely randomized design (CRD) with the proportions of breadfruit flour used, namely 0%, 5%, 10%, and 15%. The population for this study was breadfruit flour. The research sample was steamed brownies with a percentage of 5%, 10%, and 15% breadfruit flour which was tested on 30 panelists, namely PKK women in Sono Malangrejo hamlet. The results showed (1) there was a difference in the quality of steamed brownies from the basic recipe with steamed brownies in the proportion of breadfruit flour seen from organoleptic tests with a percentage of 5%, 10%, and 15%. (2) Chemical test of steamed brownie products, the proportion of breadfruit flour which has the highest protein content, namely steamed brownies code 497 (15%). Keywords: Proportion, Breadfruit Flour, Steamed Brownies

Studi Pengaruh Waktu Fermentasi terhadap Kualitas Nutrisi Tepache Berbahan Dasar Kulit Nanas (Ananas comosus (L.) Merr) Ahmad Fahri Muzzaqi; Ambar Rukmini; Eman Darmawan; Dyah Titin Laswati
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 8 No. 1 (2026): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v8i1.2386

This study aimed to evaluate the effect of different fermentation durations on the chemical, microbiological, and organoleptic qualities of tepache made from pineapple peel (Ananas comosus L. Merr) and to determine the optimal fermentation time. The fermentation process was carried out spontaneously at room temperature (±28–30°C) for 24, 48, 72, and 96 hours. The parameters observed included total sugar content, pH, vitamin C, flavonoid levels, total lactic acid bacteria (BAL), and organoleptic attributes such as taste, aroma, color, and overall preference. Laboratory chemical analyses, total plate count (TPC) methods for BAL, and hedonic sensory tests with untrained panelists were employed. The results demonstrated that fermentation time significantly affected all observed parameters. Longer fermentation times led to a decrease in total sugar and flavonoids, while pH and vitamin C levels increased. BAL counts peaked at 24 hours and declined thereafter. The 24-hour fermentation treatment produced the best results across chemical, microbiological, and sensory parameters, with a total sugar content of 1.36%, pH 3.66, vitamin C 5.94 mg/100 mL, flavonoid content 0.0038 mg/mL, and BAL count of 6.1×10⁷ CFU/mL. These findings suggest that pineapple peel has promising potential as a raw material for the development of functional beverages.

Pengaruh Konsentrasi Gliserol Terhadap Karakteristik Fisik Dan Kimia Edible Film Dari Pati Ubi Jalar Ungu (Ipomoea batatas l. poir) Yuliana Ndruru; Ambar Rukmini; masrukan; Dyah Titin Laswati
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 2 (2025): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i2.2222

Damage to fresh food such as fruits and vegetables due to exposure to air and humidity has become a common problem in the community. One innovative solution to maintain food quality is the use of starch-based edible films. This study aims to determine the effect of glycerol concentration on the physical and chemical characteristics of a starch-based edible film of purple sweet potato (Ipomoea batatas L.). The study was conducted using a Complete Random Design (RAL) with five treatments of glycerol concentrations of 6%, 8%, 10%, 12%, and 13% (v/b starch). The parameters tested include tensile strength, elongation, thickness, folding, moisture transmission rate (WVTR), and moisture content. The results showed that the increase in glycerol concentration had an effect on all the physical characteristics of edible films, except WVTR. Edible films with a glycerol concentration of 13% show the best characteristics with the highest elongation values (4.39%), highest folding (28 folds), thickness (0.07 mm), tensile strength (12.60 MPa), WVTR (0.02g/cm2.h) and moisture content (17.68%). Meanwhile, the best edible film chemical characteristics according to the 1995 SNI standard are at a glycerol concentration of 8% (15.77). Overall, all concentrations of purple sweet potato starch have met some of the standard parameters of commercial edible films. However, it still lags behind in terms of elongation, moisture content and tensile strength. However, this edible film has enough potential for use in small-scale or household packaging applications.

Aktivitas Antibakteri dan Karakteristik Edible Film dengan Penambahan Serbuk Daun Jati (Tectona grandis L.) Ika Fathya Diva Auliya; Masrukan; Ambar Rukmini; Dyah Titin Laswati
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 2 (2025): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i2.2223

Edible film is a thin layer used to coat food or placed between food components, and it is consumable. This research aimed to assess the effect of adding teak leaf powder on the physical, chemical, and antibacterial properties of the edible film. The experiment was designed using a Completely Randomized Design (CRD), with teak leaf powder (J) as the independent variable. Four treatments were applied: J0 (0 g), J1 (0.25 g), J2 (0.50 g), and J3 (0.75 g) of teak leaf powder. Each formulation was tested for moisture content, thickness, tensile strength, elongation, water vapor transmission rate (WVTR), and antibacterial activity against environmental bacteria and Escherichia coli. The data obtained were analyzed using ANOVA followed by Tukey’s post hoc test at a significance level of α = 0.05. Physically, the addition of teak leaf powder increased the thickness of the edible film but decreased its tensile strength, elongation, and WVTR. The chemical parameter, moisture content, remained relatively stable across all treatments. In terms of antibacterial properties, the inhibition zone against environmental bacteria increased significantly. For Escherichia coli, no inhibition zone was observed in treatment J0, while treatments J1 to J3 demonstrated comparable antibacterial effectiveness.

Labu Kuning (Cucurbita moschata duchesne) Sebagai Pewarna dan Sumber Β-Karoten pada Mi Jagung Basah Hafid Bin Lahudi; Ambar Rukmini; Masrukan; Dyah Titin Laswati
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 2 (2025): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i2.2224

Corn noodles are a gluten-free and high-fiber food product, but contain relatively low levels of β-carotene. To enhance their nutritional value and visual appeal, pumpkin puree (Cucurbita moschata Duchesne), known for its high β-carotene content and natural coloring properties, was added to the formulation. This study aimed to evaluate the effects of pumpkin puree addition on the physical, chemical, and organoleptic characteristics of wet corn noodles. A completely randomized design with one factor was used, comprising four treatment levels: 10%, 20%, 30%, and 40% pumpkin puree based on the total flour weight. The results showed that pumpkin puree significantly increased moisture contents and β-carotene levels (p<0.05), with the highest values found in formulation F4 (40%)—moisture contents of 65.40% and β-carotene of 287.07 µg/100 g (db). However, formulation F3 (30%) demonstrated the most balanced attributes, including bright colour (a = 4.41and b 22.77), optimal texture (cohesiveness 0.21 and adhesiveness 1.89), and the highest overall anelist preference score (overall score 3.0). Therefore, adding 30% pumpkin puree is the optimal formulation for producing wet corn noodles that are nutritious, visually appealing, and well accepted by consumers.

Pengaruh Substitusi Tepung Ubi Ungu pada Pembuatan Kue Kastengel Terhadap Kualitas Organoleptik dan Tingkat Kesukaan Diah Dwi Wahyuni; Ambar Rukmini; Anggri Sekar Sari
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 2 (2025): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i2.2226

This study aims to determine 1) the effect of purple sweet potato flour substitution with a percentage of 10%, 20%, and 30% on the organoleptic quality of kastengel in terms of aroma, color, taste, and texture 2) the level of public preference for the quality of kastengel with 10%, 20%, and 30% purple sweet potato flour substitution in terms of aroma, color, taste, and texture. The questions in the study were: 1) is there an effect of purple sweet potato flour substitution with a percentage of 10%, 20%, and 30% on the organoleptic quality of kastengel cakes in terms of aroma, color, taste, and texture? 2) what is the level of public preference for kastengel cakes with 10%, 20%, and 30% purple sweet potato flour substitution in terms of aroma, color, taste and texture? This research uses pure experiment with RAL. Sampling technique with simple random sampling method. Conducted in Minggiran Village, the research subjects were 15 semi-trained panelists and 60 untrained panelists. The data collection method used observation of the organoleptic test. The research instrument was a questionnaire, a rating scale for the differentiation test with a score of 1 - 5, while a scale of 1 - 4 for the liking test. Data analysis techniques using ANOVA, with a confidence level of 95%, if significantly different, followed by LSD test. The results of this study showed that: 1) there is an effect of purple sweet potato flour substitution on the quality of 10%, 20%, and 30% kastengel. The best quality of kastengel is purple sweet potato flour substitution of 20%.

Pengaruh Substitusi Tepung Sukun Pada Pembuatan Mie Terhadap Sifat Sensoris Dan Kadar Seratnya galih andika murdaka; Ambar Rukmini; Anggri Sekar Sari
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 2 (2025): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i2.2250

Some regions utilize breadfruit as food by boiling, frying, or processing it into cassava. However, breadfruit has the opportunity to be processed into breadfruit flour noodles generally use the basic ingredients of wheat flour. This study aims to determine 1) the effect of breadfruit flour substitution quality on wheat flour in making noodles, 2) The level of liking and public acceptance of the quality of breadfruit noodles, 3) The level of fiber content contained in breadfruit noodles. The sampling technique used a questionnaire with written criteria and breadfruit flour substitution with 16 samples of semi trained panelists and 60 untrained panelists. The level of fiber content used laboratory tests with 3 trials at Chemix-Pratama Laboratory. Breadfruit noodle making was conducted at the Integrated Laboratory of Sarjanawiyata Tamansiswa University and Gatak village, Sumberagung, Jetis, Bantul. The results of this study showed; 1) there was an effect of breadfruit flour substitution on the quality of noodles, 2) the results of the highest public liking test on breadfruit noodles with a percentage of 15%, 3) the results of laboratory tests of the highest fiber content were the percentage of 50% (5.1597gr), then the percentage of 0% (2.8268 gr) the lowest crude fiber content.

Title

Found 7 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 7 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 7 Documents
Search