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Mita Ramadiyanti

Universitas Bandung Raya

Author-ID : 3529311

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Engineering Environmental Science Veterinary Other

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1

FORMULASI TEPUNG KOMPOSITTERHADAPMIE BASAH MENGGUNAKAN RESPONSE SURFACE METHODOLOGY Mita Ramadiyanti; Yusep Ikhrawan
Paspalum: Jurnal Ilmiah Pertanian Vol 4, No 2 (2016)
Publisher : Lembaga Penelitian dan Pengabdian Universitas Winaya Mukti

Sweet potato and jackfruit seeds are local resources that can grow well in tropical climate of Indonesia that has a high level of productivity. Thus, food diversification program through the use of local resources is expected to address people's reliance on products of flour-based noodles. This study is divided into three main stages, namely formula optimization, analysis, and organoleptic. Optimization stage formula begins by determining the maximum and minimum points substitution of each flour. For jackfruit seed flour, sweet potato flour and wheat flour made wet noodle-making with the level of substitution of 10% to 80%. Analysis of the product consists of a physical analysis ie water absorption in the range of 8.5% to 9.5%. Chemical analysis of water content with the result of 0.83% to 0.97%, Abu 0.0087 to 0.0094 levels, protein content of 8.5% to 9.5%, fat content of 0.0075 to 0.0084, starch 27.74 until 27.78, crude fiber 0.02 to 0.07, and a yield of 1 to 1.7. The solution formula with the most optimal response,ie wet noodle formula with 33.33% jackfruit seed flour, sweet potato flour 33.33%, 33.33% wheat flour

KARAKTERISTIK LIMBAH KULIT BIJI KAKAO PROSES BIODEGRADASI MENGGUNAKAN JAMUR PELAPUK PUTIH Phanerochaete chrysosporium Mita Ramadiyanti
BIO EDUCATIO : (The Journal of Science and Biology Education) Vol 5, No 2 (2020): Bio Educatio (The Journal of Science and Biology Education)
Publisher : Universitas Majalengka

Limbah kulit biji kakao memiliki potensi kimia seperti kandungan serat lignoselulosa, kandungan protein, kandungan karbohidrat, kandungan theobromine, kandungan cafein, kandungan tannin. Kulit biji kakao memiliki kandungan serat lignoselulosa yang tinggi mencapai 25,10%. Kandungan serat lignoselulosa tersebut berpotensi untuk dijadikan tempat hidup bagi Phanerochaete chrysosporium untuk hidup dan berkembang biak mendegradasi secara bilogi untuk menghasilkan enzim lakase. Enzim lakase memiliki fungsi yang luas dan kebutuhan akan enzim ini meningkat, namun kendala yang timbul adalah harga enzim lakase yang timggi dan sulit didapatkan. Karakterisasi limbah kulit biji kakao diawali dengan proses pengecilan ukuran bahan baku kulit biji kakao, biodegradasi menggunkan Phanerochaete chrysosporium dengan metode solid state fermentation. Phanerochaete chrysosporium mampu mendegradasi lignin, selulosa dan hemiselulosa dengan menghasilkan enzim lakase. Analisis stuktur dan morfologi menggunakan Scanning electron micriskopy (SEM), spektrofotometer, dan colorimeter. Tujuan dari penelitian ini adalah untuk mengetahui karakterisasi kulit biji kakao secara fisik dan kimia serta menghasilkan enzim lakase. Metode penelitian dimulai dengan studi pendahuluan melalui observasi, studi pustaka untuk merumuskan masalah, dan pengumpulan data. Hasil penelitian menunjukan bahwa hasil dari SEM struktur kulit iji kakao memiliki kadar serat lignoselulosa yang telah terbiodegradasi, degan pengujian spektrofotometer terlihat pertumbuhan jamur pelapuk putih Phanerochaete chrysosporium dapat hidup dan menghasilkan aktifitas enzim lakase tertinggi pada hari ke-5 dan menurut alat colorimeter menghasilkan L = 47,82 , A = 9,69, B = 10,48 warna tersebut menunjukan tidak adanya perbedaan warna kulit biji kakao dengan kakao.

Pengaruh lama waktu inkubasi, konsentrasi starter terhadap pH, viskositas dan sifat organoleptik yoghurt susu sapi Rachmat Adiputra; Mita Ramadiyanti; Triana Ulfah; Dini Islah Maesaroh
Composite : Jurnal Ilmu Pertanian Vol 4 No 2 (2022): Agustus
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v4i2.557

This research was conducted to determine the effect of incubation time and starter concentration on pH, viscosity, and organoleptic properties of cow's milk yogurt. This research was conducted from 16 to 23 June 2019 located at FIYO Yoghurt owned by Mr. Engkos Zakaria which is located in Pameungpeuk Village RT 03 RW 12 Pasirhalang Village, Cisarua District, West Bandung Regency. This study used a completely randomized design (CRD) factorial design consisting of two factors and three replications. The first factor is the length of incubation time (W) consisting of three levels, namely w1 = 3 hours incubation time, w2 = 6 hours of incubation time and w3 = 9 hours of incubation time. The second factor is the starter concentration (S) consisting of 3 levels, namely s1 = 2% starter concentration, s2 = 4% starter concentration and s3 = 6% starter concentration. From the research results it can be concluded that there has been an interaction between the length of incubation time and the concentration of the starter on the viscosity of cow's milk yogurt. The best interaction occurred at 9 hours of incubation time and 6% starter concentration. 9 hours incubation time and 6% starter concentration had a good effect on pH and viscosity. While the incubation time of 6 hours and 6% starter concentration produced organleptic properties which were quite liked by the panelists

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