Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

2.233

P-Index

This Author published in this journals

All Journal Jurnal Teknologi Pangan Journal of Research and Technology Food Science and Technology Journal (Foodscitech) Humanism : Jurnal Pengabdian Masyarakat International Journal of Engineering, Science and Information Technology ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Prosiding Konferensi Nasional PKM-CSR Journal of Applied Plant Technology

Fungki Sri Rejeki

Unknown Affiliation

Author-ID : 359213

Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Nursing Physics Public Health Social Sciences Transportation Other

Published : 18 Documents Claim Missing Document

Claim Missing Document

Articles

1 2

Daya Simpan Gula Siwalan Kristal Ditinjau Dari Jenis Pengemas Dan Kondisi Pengemasan Rahayuningsih, Tri; Noerhartati, Endang; Rejeki, Fungki Sri; W, Endang Retno; Puspitasari, Diana
REKAPANGAN Vol 3, No 1 (2009): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar

This research aimed to defined a proper packaging and a Â way to pack for âgulaÂ siwalan kristalâ storage-life. This research used random block design which wasÂ containing two factors treatment with three (3) times repeating. First factor was theÂ kind of packaging (P1 = Polyethylene, P2 = Polypropylene). Second factor was aÂ way to pack (V1 = packing without vacuum, V2 = with vacuum). It will be analysedÂ every 5 weeks. The parameters would be analysed were water contain and sumÂ micro-organism as parameter, also hedonic test. Â Â The result showed that âgula siwalan kristalâ had a lower water contain when Â it packed by vacuum. Â Polyethylene and vacuum (P1V2) could press the amount ofÂ micro-organism. Based on hedonic test showed that a kind of packaging and a way toÂ pack did not effect to the colour of Â âgula siwalan kristalâ but did to performance of itÂ for 5, 10 and 15 weeks storages.Key words: âgula siwalan kristalâ, packaging, polyethylene, polypropylene andÂ vacuum

Penentuan jumlah bibit pada proses pembuatan gula siwalan (borassus flabellifer Linn) Kristal . Kajian aspek mutu produk dan finansil Rejeki, Fungki Sri; Rahayuningsih, Tri; Nurmawati, Anita
REKAPANGAN Vol 2, No 2 (2008): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar

Penentuan jumlah bibit pada proses pembuatan gula siwalan (borassus flabellifer Linn) Kristal . Kajian aspek mutu produk dan finansil

PENAMBAHAN EKSTRAK TEH TERHADAP KARAKTERISTIK MIE BASAH Rejeki, Fungki Sri; Puspitasari, Diana; Wedowati, Endang Retno
Journal of Research and Technology Vol 4, No 2 (2018)
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Wet noodles as a source of carbohydrates have a moderate GI value that is 53-56. For this reason, engineering processes was needed to reduce GI value so that it becomes safe and healthy food. Tea (Camellia sinensis) contains tannin polyphenols which can reduce protein and starch digestibility so that the glycemic response decreases. The addition of tea extract to the noodles will result in changes in product properties, so that research on quality of wet noodles with tea extract addition was needed. This research used Factorial Randomized Block Design. The first factor was tea type with two levels and second factor was tea extract concentration with three levels. The parameters observed were organoleptic test, namely taste, aroma and color, and chemical tests, namely protein and tannin content. The research conclusion were: (1) based on organoleptic test, the addition of green tea was preferred over black tea, (2) the addition of green tea and black tea did not caused significant differences in protein content, (3) the tannin content with the addition of green tea tends to be higher than black tea, and (4) the selected treatment was T1K1 (addition of 1% green tea extract) containing 5.81% protein and 15.39% tannin.

KEUNGGULAN KOMPETITIF GULA CAIR KIMPUL Rejeki, Fungki Sri; Puspitasari, Diana; Wedowati, Endang Retno
Journal of Research and Technology Vol 3, No 1 (2017)
Publisher : Universitas Nahdlatul Ulama Sidoarjo

The need for sugar as a sweetener is increasing, therefore need to look for alternative other sweeteners as sugar cane substitution, among them by developing liquid sugar from starch. Purse as one type of root crops have a great opportunity to be developed because it has a high carbohydrate content. The purpose of this research was to determine the best process of purse liquid sugar with acid hydrolysis and enzyme hydrolysis. This research consists of 2 stages. The first stage is the processing optimization by acid hydrolysis and the second stage is the processing optimization by enzyme hydrolysis. The parameters tested were oBrix, moisture content, ash content, and reducing sugar. The best process is based on the highest expectation value based Value Expectations Method. Furthermore, the products produce from the selected process calculated caloric value and the Glycemic Index (GI). The results of this research showed that: (1) The best acid hydrolysis process is adding acid 15 ml and hydrolysis time are 1 hour, which produces purse liquid sugar with 86.30% moisture content, 2,01% ash content, 13,33oBrix, 10,21% reducing sugar, 41 calories and IG value is 47,32; (2) The best enzyme hydrolysis process is adding 3 ml enzyme and hydrolysis temperature of 1000C, which produces purse liquid sugar with 73.73% moisture content, 0.24% ash content, 25.17 oBrix, 23,43% reducing sugar, 106 calories and IG value is 80.63.

PROPORSI MANGGA PODANG-PISANG KEPOK DAN KONSENTRASI JERUK NIPIS TERHADAP KARAKTERISTIK FRUIT LEATHER MANGGA Rejeki, Fungki Sri; Anggita, Della; Wedowati, Endang Retno
Journal of Research and Technology Vol 5, No 2 (2019)
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar

Fruit leather is a snack product from puree of fruit look like thin sheeted with a thickness of 2-3mm, easily formed texture, and canâ??t broken when rolled. The raw material used was an extract of podang manggo. The fruit leather texture is influenced by pectin, acid, and sugar, so the addition of kepok banana puree is needed as a source of pectin, and lime juice to reduce pH on mixed puree. The research used Randomized Block Design with 2 factors and repeated 3 times. The first factor was the comparison of podang manggo extract and white kepok banana puree (90%:10%; 80%:20%; 70%:30%). The second factor was a concentration of lime juice (0%; 0,4%; 0,8%).Parametersobserved were yield, pH, moisture content, crude fiber content, reducing sugar content, and organoleptic including aroma, flavor, and texture. The result showed that the best treatment was 80% podang manggo extract, 20% white kepok banana puree, and 0,4% lime juice which fruit leather with characteristics yield 25,5%, pH value 4,2, water content 30,81%, crude fiber content 1,51%, reducing sugar content 55,97%, and the percentage of organoleptic scores of aroma 31,1%, taste 56,6%, and texture 47,7%.

Penerapan Rancangan Faktorial Pada Uji Pengaruh Pupuk Organik Pelet dari Limbah Perkotaan Terhadap Kandungan Gizi Sayuran Bayam (Amaranthus hybridus L): Application of Factorial Design in Test of the Effect of Organic Fertilizer Pellets from Urban Waste on the Nutritional Content of Spinach Vegetables (Amaranthus hybridus L) Rejeki, Fungki Sri; Haryanta, Dwi
Journal of Applied Plant Technology Vol 2 No 1 (2023): Journal of Applied Plant Technology (JAPT)
Publisher : Agrotechnology Study Program, Faculty of Agriculture, Wijaya Kusuma Surabaya University

Factorial experimental designs involve more than one factor and what needs to be tested is the interaction between treatment factors in addition to the effects of each treatment factor itself. This study aims (a) to consider graphical line drawings as a reference for formulating conclusions that there is an interaction between the two treatment factors, and (b) to examine and follow up on the results of the analysis of variance in factorial experiments which conclude that the interaction between the two factors is significant, not to ignore the possibility of single factor variance dominating. . The research refers to the research data "Study of the Effect of Pellet organic Fertilizer from Municipal Waste on the Nutrient Content of Spinach (Amaranthus hybridus L)." the two single factors are significant, the graphic lines intersect a lot, the data presentation and interpretation refer to the combined treatment (b) the carotene content data in spinach vegetables, the interaction of the two treatment factors is significant, the two single factors are significant, the graphic lines are almost all parallel and almost intersect, so the data presentation and the interpretation of the PeOF raw material type factor refers to a single factor, (c) the data on the content of vitamin C in spinach vegetables, the interaction of the two treatment factors is significant, the two single factors are significant, the graphic lines are almost all not parallel, almost intersect, so the data presentation and the interpretation of the material type factor PeOF standard and urea application factor refer to a single factor. When using a factorial design, it is found that real interactions do not necessarily mean that the data presentation refers to the combined treatment. It is necessary to test further for the possibility that the diversity of single factors is more dominant so that the data presentation and conclusions refer to a single factor.

Pelatihan Pengolahan dan Pengemasan Keripik Buah Wanadiatri, Halia; Juniawan, Alvin; Fathurrahman, Fathurrahman; Wedowati, Endang Retno; Rejeki, Fungki Sri; Haryanta, Dwi
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 4 No 2 (2024): ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : LPPM Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/adma.v4i2.3659

The purpose of this community service is to provide solutions through providing tools and training for processing and packaging fruit chips in Gelangsar Village, Gunungsari, West Lombok. This training activity is one of Kosabangsa's programs for 2023. Participants in this training consist of village owned enterprises and farmer groups totalling 26 people. The method used in this service is socialization and training related to technology and innovation in processing and packaging fruit chips. The results of implementing community service through questions and answers and discussions are that the community strongly agrees with the training on processing and packaging fruit chips because it can increase understanding, skills and new, more innovative business ideas to improve the economy of Gelangsar village residents. Through this training, the community has new insights regarding the latest technology and innovation in processing chips from post-harvest fruit and packaging them so that they are durable and long-lasting. The continuation of this program is related to product marketing assistance which will collaborate with various related parties such as Business and Technology Incubator of Universitas Islam Al-Azhar and Nusa Tenggara Barat Mall. The impact of this program is the local people are able to increase their income through the training.

KUALITAS BISKUIT MP-ASI DARI TEPUNG KOMPOSIT KIMPUL-KACANG TUNGGAK DAN TEPUNG SAGU SELAMA PENYIMPANAN Puspitasari, Diana; Rejeki, Fungki Sri; Wedowati, Endang Retno; Koesriwulandari; Kadir, Akmarawita
Journal of Research and Technology Vol. 6 No. 1 (2020): JRT Volume 6 No 1 Jun 2020
Publisher : 2477 - 6165

Kimpul can be used as various types of products to increase added value, one of that is biscuits. The advantages of biscuits include long-lasting, also easy to digest. Therefore biscuits can be made as complementary foods for ASI (MP-ASI). MP-ASI biscuits are commonly consumed by children aged 12-24 months. MP-ASI biscuits with the raw material of kimpul flour still need other ingredients to increase the protein content in order to meet the quality requirements, such as cowpea flour. To improve the texture to make it softer, it is used sago flour. Sago flour, which has a high starch content, also functions as an adhesive. This study aimed to determine the quality of the MP-ASI biscuit product of kimpul-cowpea composite flour and sago flour during storage. The research used a single factor RAK, namely the type of packaging (PE pouch, aluminum foil pouch, PE-aluminum foil pouch) and repeated three times. Observation during storage was done in every two weeks for six months. The parameters taken were physical characteristics, water content, Aw, FFA, TPC, and peroxide number. The results showed that during storage, there was a decrease in the quality of physical characteristics, increased water content, Aw, FFA, peroxide number, and TPC. Based on physical and chemical quality, the treatment that experienced the lowest quality decline was P1 (Aluminum Foil).

PENAMBAHAN EKSTRAK TEH TERHADAP KARAKTERISTI MIE BASAH Fungki Sri Rejeki; Diana Puspitasari; Endang Retno Wedowati
Journal of Research and Technology Vol. 4 No. 2 (2018): JRT Volume 4 No 2 Des 2018
Publisher : 2477 - 6165

Wet noodles as a source of carbohydrates have a moderate GI value that is 53-56. For this reason, engineering processes was needed to reduce GI value so that it becomes safe and healthy food. Tea (Camellia sinensis) contains tannin polyphenols which can reduce protein and starch digestibility so that the glycemic response decreases. The addition of tea extract to the noodleswill result in changes in product properties, so that research on quality of wet noodles with tea extract addition was needed. This research used Factorial Randomized Block Design. The first factor was tea type with two levels and second factor was tea extract concentration with three levels. The parameters observed were organoleptic test, namely taste, aroma and color, and chemical tests, namely protein and tannin content. The research conclusion were: (1) based on organoleptic test, the addition of green tea was preferred over black tea, (2) the addition of green tea and black tea did not caused significant differences in protein content, (3) the tannin content with the addition of green tea tends to be higher than black tea, and (4) the selected treatmentwas T1K1 (addition of 1% green tea extract) containing 5.81% protein and 15.39% tannin. Keywords: Wet Noodles, Tea Extract, Organoleptic, Protein, Tannin.

KEUNGGULAN KOMPETITIF GULA CAIR KIMPUL Rejeki, Fungki Sri; Puspitasari, Diana; Wedowati, Endang Retno
Journal of Research and Technology Vol. 3 No. 1 (2017): JRT Volume 3 No 1 Jun 2017
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v3i1.277

The need of sugar as a sweetener is increasing, therefore it needs to look for other alternative sweeteners by developing liquid sugar from starch. Purse as one type of potential root crops have a great opportunity to be developed because it contains a high carbohydrate. The purpose of this research is to determine the best process of purse liquid sugar with acid and enzyme hydrolysis. This research consists of two stages. The first stage is the optimization process using acid hydrolysis and the second stage is the optimization process using enzyme hydrolysis. The tested parameters are Brix, moisture content, ash content, and reducing sugar. The best alternative process is based on Value Expectations Method. Furthermore, the products are tested for caloric value and Glycemic Index (GI). The results shows: (1) The best of acid hydrolysis process is adding 15 ml acid with hydrolysis time 1 hour, which produces purse liquid sugar with 86.30% moisture content, 2,01% ash content, 13,33oBrix, 10,21% reducing sugar, 41 calories and GI value is 47,32; (2) The best of enzyme hydrolysis process is adding 3 ml enzyme and hydrolysis temperature of 100oC, which produces purse liquid sugar with 73.73% moisture content, 0.24% ash content, 25.17oBrix, 23,43% reducing sugar, 106 calories and GI value is 80.63. Keywords: Optimization Process, Hydrolysis, Liquid Sugar, Purse.

Co-Authors Adi Candra, Adi Akmarawita kadir, Akmarawita Alvin Juniawan Anggita, Della Azis, Nur Della Anggita Diana Puspitasari Diana Puspitasari Diana Puspitasari Dwi Haryanta Emmy Wahyuningtyas Endang Retno W Endang Retno Wedowati Fathurrahman Fathurrahman Kejora Handarini Koesriwulandari Marina Revitriani Nurmawati, Anita Rahmiati, Retnani Rosalina Edy Swandayani Tri Rahayuningsih Wanadiatri, Halia Waskito, Johan Paing Heru

Title

Found 18 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 18 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 18 Documents
Search