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All Journal JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Jurnal Ilmiah Padma Sri Kreshna Jurnal Sains dan Teknologi Pangan
Dyah Titin Laswati
Universitas Widya Mataram
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Social Sciences

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Pengaruh Konsentrasi Gliserol Terhadap Karakteristik Fisik Dan Kimia Edible Film Dari Pati Ubi Jalar Ungu (Ipomoea batatas l. poir) Ndruru, Yuliana; Rukmini, Ambar; masrukan; Laswati, Dyah Titin
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

Abstract

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.) Auliya, Ika Fathya Diva; Masrukan; Rukmini, Ambar; Laswati, Dyah Titin
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

Abstract

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 Lahudi, Hafid Bin; Rukmini, Ambar; Masrukan; Laswati, Dyah Titin
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

Abstract

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.
Peningkatan Reputasi Usaha KWT Rukun Kunden Melalui Diversifikasi Produk Olahan Pepaya (Manisan Basah) Laswati, Dyah Titin; Firsta, Nissa Clara; Lestariningsih, Siti
Jurnal Ilmiah Padma Sri Kreshna Vol. 7 No. 2 (2025): Jurnal Padma Sri Kreshna
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/psk.v7i2.2180

Abstract

Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan pengetahuan masyarakat mengenai diversifikasi olahan buah pepaya menjadi berbagai produk pangan bernilai tambah. Program dilaksanakan bersama Kelompok Wanita Tani (KWT) Rukun Kunden, Sidoluhur, Godean, Sleman. Tidak hanya berfokus pada produksi keripik pepaya yang sebelumnya telah dihasilkan mitra, tetapi juga mengembangkan produk lain seperti manisan basah, manisan kering, dan selai. Metode kegiatan meliputi pemaparan teori mengenai Cara Produksi Pangan Olahan yang Baik (CPPOB), teknik pengemasan, serta manajemen usaha, yang kemudian dilanjutkan dengan praktik langsung pembuatan manisan basah berupa cocktail pepaya. Melalui kegiatan ini, peserta memperoleh pengalaman dalam praktik pengolahan, pengemasan, serta penyimpanan produk agar siap dipasarkan. Peserta juga diharapkan mampu menyebarkan pengetahuan tersebut kepada masyarakat sekitar. Evaluasi menunjukkan adanya peningkatan rata-rata pengetahuan peserta sebesar 89,5%. Hal ini membuktikan bahwa kegiatan pengabdian telah memberikan nilai tambah sesuai dengan harapan anggota KWT. Kata Kunci: Pepaya, Proses Pengolahan, Manisan Basah, KWT.
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

Abstract

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 KOMBINASI TEPUNG TERIGU DENGAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) TERHADAP KARAKTERISTIK KIMIA, SENSORI KUE PUKIS Shaka Sakti Prasetyo; Eman Darmawan; Masrukan; 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.v8i1.2392

Abstract

This study investigated the effect of combining wheat flour and red bean flour on the chemical and sensory characteristics of pukis cake, aiming to identify the optimal concentration of red bean flour. A Randomized Complete Block Design (RCBD) with one factor and six treatment levels was applied. Sensory attributes evaluated included taste, aroma, color, texture, and overall acceptance, while chemical analyses measured moisture content, total dietary fiber, and anthocyanin levels. Data were analyzed using ANOVA, followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. Results showed that red bean flour significantly influenced both chemical and sensory properties. Dietary fiber increased from 2.35% to 6.83%, and anthocyanin content rose from 2.06 mg/100g to 14.09 mg/100g. Moisture content showed no significant difference among treatments. Sensory qualities such as aroma, color, texture, and overall acceptance improved with higher concentrations of red bean flour, while taste remained favorable. Treatment P4 produced the best overall results, indicating it as the most optimal formulation. These findings demonstrate the potential of red bean flour as a functional ingredient in enhancing the nutritional and sensory value of traditional bakery products like pukis cake.
Pengaruh Substitusi Daging Ayam Dengan Tempe Terhadap Daya Terima Nuget Ilham Rizky Putra Wijaya; Eman Darmawan; Masrukan; 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.v8i1.2393

Abstract

This study aims to determine the effect of tempeh substitution on the chemical, physical, and organoleptic quality of chicken nuggets. The design used was a Completely Randomized Design (CRD) with one factor, namely the tempeh:chicken ratio (0:250, 100:150, 150:100, 200:50, 250:0) and three replications. The parameters tested included water content, ash, protein, fat, crude fiber, texture (chewyness), and organoleptic tests (color, aroma, taste, texture, and overall preference) by 30 panelists. Data were analyzed using ANOVA and further Duncan's Multiple Range Test (DMRT) 5%.The results showed that increasing tempeh substitution decreased the water, ash, and protein content, but increased the fat and crude fiber content. The texture of the nuggets became less chewy, and the organoleptic scores for color, aroma, taste, texture, and liking also decreased. The product most preferred by panelists was a nugget with a composition of 150 g tempeh and 100 g chicken, with a liking score of 3.66. This product has a light golden yellow color (3.63), a distinctive aroma of chicken nuggets (3.63), a chicken nugget taste (3.56), and a slightly hard texture (3.43). The chemical and physical compositions were water content 48.85% (wb), ash 1.61% (db), protein 12.12% (db), fat 4.31% (db), crude fiber 7.37% (db), and elasticity 15.78 mm. This research shows that tempeh has the potential as a raw material for healthy nuggets and an alternative functional food.
Co-Authors Ahmad Fahri Muzzaqi Ambar Rukmini Ambar Rukmini Arizona, Krisnasari Auliya, Ika Fathya Diva Azizah Azizah Bertina, Bernadeta Wiska Pramestia Clara Firsta, Nissa Darmawan, Eman Diah Puspitasari Eman Darmawan Firsta, Nissa Clara Ilham Rizky Putra Wijaya Junia, Ayu Astian Lahudi, Hafid Bin M. Harjiah Masrukan Masrukan Masrukan Ndruru, Yuliana Nursari, Elisa Tri Purwandhani, Siti Nur Radite Putut Wibowo Regilia, Dety Rukmi, Kuntjahjawati Susilo Adi Saputro, Asepto edi Setiyanti, Agnes Shaka Sakti Prasetyo Siti Lestariningsih, Siti Sudjatini Tunnisa, Fitra Yuliatun, Yuliatun