Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal Agroindustrial Technology Journal Jurnal Pendidikan Teknologi Pertanian
Wendianing Putri Luketsi
Program Studi Teknologi Industri Pertanian, Universitas Darussalam Gontor
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Industrial & Manufacturing Engineering Mechanical Engineering

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
UJI ORGANOLEPTIK PADA FRUIT LEATHER BUAH NANAS SUBGRADE DENGAN SUHU PENGERINGAN YANG BERBEDA Bagas Aji Ghoni Ramadiansyah; Wendianing Putri Luketsi; Maya Sari
Agroindustrial Technology Journal Vol 4, No 1 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i1.4322

Abstract

Fruits are agricultural commodities that have high economic value. Pineapple is one of Indonesia's superior tropical fruit. Pineapple can be processed into various products such as juice, sweets, and fruit leather. Fruit leather is a kind of dried candy that can be used as a form of commercial processing on an industrial scale, shaped like a thin sheet of paper with a thickness of 2mm - 3mm. Fruit leather is made from fruit flesh that has been crushed and dried. The purpose of this study was to determine the organoleptic test of 3 differences in drying temperature (60ºC, 70ºC, 80ºC) which included the aroma, taste, texture and color of the subgrade pineapple fruit leather. This study uses a completely randomized design (CRD) method. Data analysis was performed using the one-way Analysis of Variant or (ANOVA) method of analysis with Duncan's further tests. Subgrade pineapple leather with different drying temperature treatment that is 60ºC, 70ºC, 80ºC produces different fruit leather. The final result on fruit leather with a drying temperature of 60ºC looks smooth and not too dry. As for the temperature of 70ºC the surface texture looks a bit rough but still good. The temperature of 80ºC has a rough texture and feels dry. The highest yield was found at the treatment temperature of 60 ° C with a final value of 99.2% of the material, and the lowest value was found at the treatment temperature of 80 ° C with the final value of the material 98.2%. Based on the results of this study, the best treatment was obtained at a temperature of 60ºC subgrade pineapple puree. The temperature of 60 ° C in the organoleptic test is characteristic of light brown color and is preferred, the texture is chewy and somewhat preferred, the aroma and taste are preferred, and are the products most favored by panelists.
Formulasi Serta Analisis Fisikokimia dan Organoleptik Tahu Sebagai Bahan Tambahan Dalam Pembuatan Brownies Kukus Mohammad Thariq Santriadi; Anies Asmediana; Wendianing Putri Luketsi
Agroindustrial Technology Journal Vol 4, No 2 (2020): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v4i2.4991

Abstract

Tofu is a soft solid food material made from soybeans and rich in protein. So tofu can be applied as an additional ingredient in making steamed brownies. The purpose of this study was to obtain a formulation of steamed brownies with the addition of tofu which was accepted by panelists. In addition, this study also aims to determine the effect of tofu on the chemical and physical properties of steamed brownies. This study uses preliminary research with an experimental method of making brownies with the addition of tofu which is divided into 3 different samples based on the number of tofu additions namely 37.5gr, 75gr and 112.5gr and further research is organoleptic, chemical and physical tests. The experimental design in this study was a completely randomized design (CRD) with 2 replications of samples and 2 replications of analysis. The results of the organoleptic test showed that steamed brownies with the addition of the most dominant tofu was F1 with the addition of tofu 37.5 gr by assessing the attributes of taste (6.3%), color (6.1%), texture (6.3%) and aroma (5, 5%). Physical tests show that more tofu additions can affect the development ratio and specific volume of the dough. F1 steamed brownies contain water (36.16%), total sugar (35.32%), protein (0.20%). Steamed Brownies F2 contain water (36.84%), total sugar (23.55%), protein (0.30%). While the F3 steamed brownies contain water (39.50%), total sugar (6.81%), protein (0.33%). The steamed brownies with the addition of tofu were the most preferred by panelists through testing the attributes of aroma, color, texture and taste, namely F1 with the addition of tofu 10% or as much as 37.5 grams.
Ekstraksi dan Aplikasi Gelatin Tulang Ikan Tuna pada Permen Jelly Muhammad Nur Kholis; Wendianing Putri Luketsi; Ahmad Alwy Mubarok
Jurnal Pendidikan Teknologi Pertanian Vol 9, No 1 (2023): Februari
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26858/jptp.v9i1.42992

Abstract

Sumber bahan utama gelatin berasal dari babi secara hukum tidak diperbolehkan dikonsumsi karena status kehalalannya bagi penduduk muslim. Sehingga diperlukan alternatif bahan baku selain babi salah satunya berasal dari tulang ikan. Saat ini masih menjadi tantangan proses ekstraksi gelatin dengan menghasilkan rendemen yang tinggi dan aplikasi dari gelatin tersebut. Penelitian ini bertujuan untuk menganalisis pengaruh lama perendaman ekstraksi terhadap rendemen dan karakteristik gelatin serta mengaplikasikan gelatin pada produk permen jelly. Ektraski gelatin dilakukan dengan metode asam HCL 4% dengan variasi perendaman 12 jam, 24 jam, dan 48 jam. Karakteristik yang meliputi kadar randemen, uji proksimat kadar protein, kadar air, kadar abu, dan derajat keasaman (pH). Aplikasi gelatin dilakukan pada permen jelly dengan melakukan uji hedonik. Analisis data yang digunakan adalah rancangan acak lengkap (RAL) dengan nilai signifikan sebesar 0.05 (α=5%). Data panelis uji hedonik dianalisis secara deskriptif dengan menggunakan software Microsoft Excel. Hasil penelitian gelatin dengan ekstraksi 48 jam lebih  direkomendasikan karena mampu menghasilkan rendemen terbanyak sebesar 22%, dengan tingkat keasaman (pH) 3.83, kadar air 0.081%, dan protein 85.5%. Uji hedonik menunjukkan penggunaan gelatin ikan tuna ekstraksi 48 jam pada pembuatan permen jelly pada komponen rasa dan tektur lebih disukai karena gelatin ikan memiliki aroma dan tektur yang khas dibandingkan gelatin komersial.The main raw materials for gelatin come from pork and beef. Pork is legally prohibited for consumption due to its halal status for Muslim residents. So we need alternative raw materials other than pork, one of which comes from fish bones. Currently, it is still a challenge in the gelatin extraction process to obtain high yields and applications of the gelatin. This study aims to determine the effect of extraction soaking time on the yield and characteristics of gelatin and to apply gelatin to jelly candy products. Gelatin extraction was carried out by the 4% HCL acid method with variations of soaking for 12 hours, 24 hours, and 48 hours. Characteristics which include yield content, proximal test for protein content, moisture content, ash content, and a physical test in the form of acidity (pH). Gelatin application was carried out on jelly candy by carrying out a hedonic test. The data analysis used was a completely randomized design with a significant value of 0.05 (α=5%). The collected hedonic test panelist data were analyzed descriptively using Microsoft Excel software. The results of research on gelatin with 48 hours of extraction are recommended because it is able to produce the highest yield of 22%, with an acidity level (pH) of 3.83, water content of 0.081%, and protein of 85.5%. The hedonic test showed that the use of tuna fish gelatin extracted 48 hours in the manufacture of jelly candy on the flavor and texture components was preferred because fish gelatin had a distinctive aroma and texture compared to commercial gelatin.
Co-Authors Ahmad Alwy Mubarok Asmediana, Anis Bagas Aji Ghoni Ramadiansyah Maya Sari Mohammad Thariq Santriadi Muhammad Nur Kholis Muhammad Nur Kholis