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All Journal Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Sosio e-kons Jurnal Agroindustri Halal
Maria Erna Kustyawati
Universitas Lampung
Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Social Sciences

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Masa simpan tempe dalam pengemas edible film tapioka termodifikasi [Shelf life of tempe wrapped by modified-tapioca edible film] Maria Erna Kustyawati; Dian Santoso Manalu; Murhadi Murhadi; Ahmad Sapta Zuidar; Diki Danar Tri Winanti
Jurnal Teknologi & Industri Hasil Pertanian Vol 26, No 1 (2021): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v26i1.45-55

Abstract

Edible film made up of modified tapioca was used to wrap tempeh and its shelf life estimation was determined. The edible films must be capable of evenly aerating and maintaining moisture without causing condensation in order mycelium to be able to grow and produce high-quality tempeh. The experiment was carried out in completely randomized design with two main factors of storage temperature and time. An accelerated shelf life test at 17oC, 27oC, and 37oC with an Arrhenius model was used to calculate the shelf life, and water content was used as quality parameter indicator. The result showed that modified-tapioca based edible film made from fermentation of tapioca by Saccharomyces cerevisiae was characterized as having elongation of 11.40 %, tensile strength of 408.37 MPa, thickness of 0.88 mm and WVTR of 12.60 g/m2/h. Rate constant of water content decrease in edible film wrapped tempeh based on Arrhenius model was 0.3832 % day-1 and Ea was 10.296 kkal/gmol, while that of in PP-plastic wrapped tempeh was 0.3831% day-1 and Ea was 9.998 kkal/gmol. The shelf life of edible film wrapped tempeh was 9.39 days at 27oC, 5.18 days at 27oC, and 2.96 days at 37oC, while shelf life of PP-plastic wrapped tempeh was 8.64 days at 17oC, 4.85 days at 27 oC, and 2.82 days at 37oC. Therefore, it can be concluded that modified tapioca based edible film increased the shelf life of tempeh.
Microencapsulation of Green Capulaga (Elettaria cardamomum) Essential Oil with Maltodextrin and Its Applications in Coffee Drink Maria Erna Kustyawati; Ribut Sugiharto; Rini Rini
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 11, No 3 (2022): September 2022
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v11i3.531-541

Abstract

Microencapsulation of green cardamom (Elettaria cardamomum) essential oils and its application is considered  an innovative technique to improve the functional properties of coffee drinks. This study aims to determine the best formulations (M) of combination of maltodextrin and cardamom essential oil, parameters such as microcapsule yields, water content, and solubility were measured. To find out whether the microcapsule was applicable for coffee drink, antioxidant activity and taste and aroma of coffee drink mixed with the best formulation were analyzed. Completely Randomized Block Design (CRBD) with four replications was used; the data were analyzed by ANOVA and further tested by the LSD test with a level of 5%. The results showed that formulations significantly affected the yields and solubility of cardamom essential oil microcapsules. The best formulation treatment was formulation M3 with a yield score,water content and solubility of 89.03%, 11.85%, and 93.50%, respectively. Antioxidant activity, aroma and taste scores of ground coffee mixed with M3 were 77.61±0.23%, 4.31 (typical of cardamom, little coffee), and 4.88 (typical of cardamom, little coffee), respectively. While ground coffee only has antioxidant activity of 76.32±0.31%. In conclusion, ground coffee mixed with microencapsulated  cardamom essential oil has the potential as a herbal coffee drink. Keywords:   Cardamom, Essential oil, Herbal coffee drink, Microencapsulation
Sistem Informasi Pemasaran Berbasis Website Terhadap Brand Awareness dan Minat Beli Produk Udang Instan Berbumbu Merek Seadang Maria Erna Kustyawati; Alissa Marchita Putri
Sosio e-Kons Vol 14, No 3 (2022): Sosio e-Kons
Publisher : Universitas Indraprasta PGRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30998/sosioekons.v14i3.14278

Abstract

Produk pangan yang menyehatkan, cepat saji, dan bercita rasa dibutuhkan oleh mayoritas masyarakat, sehingga diversifikasi produk pangan khususnya pengolahan hasil perikanan perlu dilakukan untuk menunjang ketahanan pangan di Indonesia. Udang instan berbumbu dengan merek Seadang dibuat dengan tujuan untuk meningkatkan ketahanan pangan serta nilai tambah dengan cita rasa khas yang disukai konsumen. Produk suatu perusahaan yang kurang dipromosikan akan mempengaruhi volume penjualan karena kesadaran merek (brand awareness) produk tersebut tidak melekat dalam benak konsumen. Penerapan teknologi website untuk memasarkan produk udang instan berbumbu akan membantu perkembangan produk, mempermudah penjualan, serta mengurangi biaya pengeluaran khususnya dibagian pemasaran. Tujuan penelitian ini adalah untuk mengetahui pengaruh kualitas website yang dirancang terhadap brand awareness dan minat beli produk udang instan berbumbu merek Seadang. Data penelitian diperoleh melalui kuesioner yang diberikan kepada 110 responden dan dianalisis menggunakan koefisien determinasi dan regresi linier sederhana. Hasil penelitian menunjukkan bahwa: 1) rancangan website diharapkan mampu memenuhi kebutuhan pemilik dan pelanggan, 2) kualitas website berpengaruh secara signifikan terhadap brand awareness dengan kontribusi sebesar 50,6%, dan 3) kualitas website berpengaruh secara signifikan terhadap minat beli dengan kontribusi sebesar 29,7%.
Effect of Packaging on Protein Content, pH, and Sensory of Probiotic Tempeh Juice During Cold Storage Nur Aini Sahara; Attika Nur Aisah; Maria Erna Kustyawati; Sussi Astuti; Wisnu Satyajaya
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2229-2238

Abstract

Tempeh juice with probiotics is considered as functional probiotic foods with health benefits. This study aimed to evaluate the effect of packaging type (glass bottle and aluminum foil), and cold storage duration on chemical, microbial and sensory properties of probiotic tempeh juice. The research used a two-factorial Randomized Complete Block Design with three replications. ANOVA was used to analyze the data and it was followed by DMRT test at 5% significance level. The results showed that storage duration had no significant effect on viscosity and other chemical analysis, but was significant on sensory attributes of color, aroma, taste, and overall acceptability. Protein decreased on the 8th day probably due to protein hydrolysis by microbial activity, but increased on the 12th day of storage due to the accumulation of microorganism cell walls during storage. However, sensory changes included a paler color, a stronger fermentation aroma, an acidic alcoholic taste, and overall acceptance was acceptable. It was concluded that glass bottle packaging was more effective in maintaining the stability of protein content, pH, and sensory of probiotic tempeh juice beverage compared to the aluminum foil standing pouch with a spout, with the estimated shelf life was 8 days in cold storage.
Kajian Penggunaan Ragi Tempe (Mosaccha dan Raprima) dan Jenis Kedelai (Grobogan, Anjasmoro dan Impor) terhadap Kualitas Tempe Riva Trimillenia Putri; Samsul Rizal; Maria Erna Kustyawati; Dewi Sartika; Sussi Astuti
JURNAL AGROINDUSTRI HALAL Vol. 12 No. 2 (2026): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v12i2.24657

Abstract

Tempe merupakan pangan tradisional Indonesia yang memiliki nilai gizi tinggi dan berpotensi sebagai pangan fungsional. Kualitas tempe dipengaruhi oleh jenis kedelai dan inokulum yang digunakan selama proses fermentasi. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan ragi tempe Mosaccha dan jenis kedelai terhadap karakteristik kimia, fisik, mikrobiologis, dan sensori tempe kedelai, menentukan perlakuan terbaik, serta menganalisis kandungan isoflavon, vitamin B12, dan β-glukan pada tempe terpilih. Penelitian dilakukan menggunakan Rancangan Acak Kelompok Lengkap (RAKL) dua faktor dengan tiga ulangan. Faktor pertama adalah jenis kedelai, yaitu kedelai lokal Grobogan, Anjasmoro, kedelai impor, serta kombinasinya, dan faktor kedua adalah jenis ragi tempe, yaitu ragi Mosaccha dan ragi komersial Raprima. Parameter yang diamati meliputi kadar air, kekerasan, kadar protein, total kapang dan khamir, serta uji sensori (warna, tekstur, dan aroma). Data dianalisis menggunakan analisis sidik ragam dan uji lanjut BNJ pada taraf 5%. Hasil penelitian menunjukkan bahwa jenis kedelai dan ragi berpengaruh nyata terhadap seluruh parameter yang diamati. Perlakuan terbaik diperoleh pada tempe berbahan baku kedelai Grobogan dengan penggunaan ragi Mosaccha (P2A2). Perlakuan ini menghasilkan kadar air sebesar 62,35%, nilai kekerasan sebesar 319,25 gf, kadar protein tertinggi sebesar 53,81%, serta total kapang sebesar 7,57 log CFU/g. Hasil uji sensori menunjukkan tempe memiliki warna putih merata, tekstur kompak, dan aroma khas tempe yang disukai panelis. Analisis sifat kimia pada perlakuan terbaik menunjukkan kandungan isoflavon sebesar 56,12 mg/100 g, vitamin B12 sebesar 0,074 µg/100 g, dan β-glukan sebesar 0,598%. Berdasarkan hasil tersebut, penggunaan ragi tempe Mosaccha pada kedelai lokal Grobogan mampu menghasilkan tempe dengan kualitas kimia, mikrobiologis, dan sensori yang lebih baik serta berpotensi sebagai pangan fungsional. Kata kunci : tempe, kedelai grobogan, kedelai anjasmoro, Raprima, Mosaccha.
Co-Authors Ahmad Sapta Zuidar Alissa Marchita Putri Attika Nur Aisah DEWI SARTIKA Dian Santoso Manalu Murhadi Murhadi Nur Aini Sahara Ribut Sugiharto Rini Rini Riva Trimillenia Putri Samsul Rizal Sussi Astuti Winanti, Diki Danar Tri Wisnu Satyajaya