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Metode Pembuatan Sorgum Sosoh Rendah Tanin pada Pembuatan Nasi Sorgum (Sorghum Bicolor L) Instan Amrinola, Wiwit; Widowati, Sri; Hariyadi, Purwiyatno
ComTech: Computer, Mathematics and Engineering Applications Vol 6, No 1 (2015): ComTech
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/comtech.v6i1.2280

Sorghum is one of the non-rice commodities which have a relatively high content of nutrients, especially protein and carbohydrate. However, the nutritional value is to be down and relatively low due to the relatively high tannin content as an anti-nutrient. Fairly high tannin content in sorghum is also causing sorghumhas unpleasant taste and slightly bitter or "Sepet". Therefore, it is necessary to reduce the content of tannins in sorghum that is expected to improve the quality of nutrition, especially the increase in protein and starch digestibility and palatability or the flavor of sorghum products. The purpose of this study is to obtain the best method to lower tannin content in the manufacture of low-tannin sorghum milling, which will be used in the manufacture of instant rice sorghum. This research was done in two stages, namely 1) the timing of the millingstage and 2) the development stage of a method of making low-tannin sorghum milling by comparing the content of tannin reduction method with the immersion process in alkaline solution (NaOH 0.3% and 0.3% Na2CO3) and distilled water with the method of reducing tannin content without immersion process. The results of this study indicate that the best milling time that can produce milled sorghum with good physical sorghum is five minutes and the best immersion treatment that can lower the optimum tannin content is by immersing in 0.3%Na2CO3 solution for 24 hours. This method can reduce up to 77.46% tannin content.

Survey Instrument Development for Consumer Perception Testing to RTE Product in Convenience Store Widaningrum, Dyah Lestari; Amrinola, Wiwit; Nasution, Fuadi
ComTech: Computer, Mathematics and Engineering Applications Vol 6, No 3 (2015): ComTech
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/comtech.v6i3.2214

Global trade and the abolition of trade barriers lead to the proliferation of imported food products such as various types of fast food products (RTE: ready-to-eat food) sold by convenience stores mainly scattered in Jakarta. The question is what causes consumers choose certain convenience store to buy RTE Product and not choose another outlet category. To understand consumer perceptions, it is necessary to develop an instrument for measuring consumer perceptions of the option to purchase RTE Product at convenience stores. Variables used in this research are the perception and knowledge of the public/consumers against food safety, store attributes, service, and product attributes. The instrument used in this study is a questionnaire with a scalemeasuring1-5 to see the relationship between variables, we used the method of Structural Equation Modeling (SEM). The sample used in this study was 223 respondents that were divided into five areas in Jakarta, namely Central Jakarta, West Jakarta, South Jakarta, East Jakarta, and North Jakarta. The final outcome of the instrument development process was 25 observed variables, consisting of 4 indicators, which valid and reliable, with T-values for each observed variable is above 2,58, and Construct Reliability values range between 0,76 to 0,853.

THE EFFECT OF BAKING TIME ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CRUNCHY POTATO DONUT PRODUCTS PROCESSED FROM POTATO DONUT WASTE Kresnayana Tri Putra; Wiwit Amrinola
Jurnal Teknologi Pangan dan Kesehatan (Journal of Food Technology and Health) Vol 3, No 2 (2021): November
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v3i2.561

ABSTRACT: Donuts are one of the most popular food products in the Horeka industry. One of the donut variants sold in the market is potato donuts, which is a donut made from potato tuber substitution. The weakness of this product is that it has a short shelf life, so if it is not sold it will become industrial waste. One way of handling food processing industrial waste that can still be utilized is by reprocessing it into products of economic value. This study aims to examine the effect of baking time on the physicochemical and sensory characteristics of crunchy potato donut snacks produced from potato donut industry waste. The treatments used in this study were differences in baking time, namely P1 (2 minutes), P2 (4 minutes), and P3 (6 minutes). The results showed that the baking time significantly affected the crispness, color, protein content, carbohydrate content, fat content, ash content, moisture content, and dietary fiber as well as hedonic testing which included color, aroma, taste, texture, and overall. The optimum baking time that can produce a product with good and acceptable quality is 4 minutes (P2).

Survey Instrument Development for Consumer Perception Testing to RTE Product in Convenience Store Dyah Lestari Widaningrum; Wiwit Amrinola; Fuadi Nasution
ComTech: Computer, Mathematics and Engineering Applications Vol. 6 No. 3 (2015): ComTech
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/comtech.v6i3.2214

Global trade and the abolition of trade barriers lead to the proliferation of imported food products such as various types of fast food products (RTE: ready-to-eat food) sold by convenience stores mainly scattered in Jakarta. The question is what causes consumers choose certain convenience store to buy RTE Product and not choose another outlet category. To understand consumer perceptions, it is necessary to develop an instrument for measuring consumer perceptions of the option to purchase RTE Product at convenience stores. Variables used in this research are the perception and knowledge of the public/consumers against food safety, store attributes, service, and product attributes. The instrument used in this study is a questionnaire with a scalemeasuring1-5 to see the relationship between variables, we used the method of Structural Equation Modeling (SEM). The sample used in this study was 223 respondents that were divided into five areas in Jakarta, namely Central Jakarta, West Jakarta, South Jakarta, East Jakarta, and North Jakarta. The final outcome of the instrument development process was 25 observed variables, consisting of 4 indicators, which valid and reliable, with T-values for each observed variable is above 2,58, and Construct Reliability values range between 0,76 to 0,853.

Metode Pembuatan Sorgum Sosoh Rendah Tanin pada Pembuatan Nasi Sorgum (Sorghum Bicolor L) Instan Wiwit Amrinola; Sri Widowati; Purwiyatno Hariyadi
ComTech: Computer, Mathematics and Engineering Applications Vol. 6 No. 1 (2015): ComTech
Publisher : Bina Nusantara University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21512/comtech.v6i1.2280

Sorghum is one of the non-rice commodities which have a relatively high content of nutrients, especially protein and carbohydrate. However, the nutritional value is to be down and relatively low due to the relatively high tannin content as an anti-nutrient. Fairly high tannin content in sorghum is also causing sorghumhas unpleasant taste and slightly bitter or "Sepet". Therefore, it is necessary to reduce the content of tannins in sorghum that is expected to improve the quality of nutrition, especially the increase in protein and starch digestibility and palatability or the flavor of sorghum products. The purpose of this study is to obtain the best method to lower tannin content in the manufacture of low-tannin sorghum milling, which will be used in the manufacture of instant rice sorghum. This research was done in two stages, namely 1) the timing of the millingstage and 2) the development stage of a method of making low-tannin sorghum milling by comparing the content of tannin reduction method with the immersion process in alkaline solution (NaOH 0.3% and 0.3% Na2CO3) and distilled water with the method of reducing tannin content without immersion process. The results of this study indicate that the best milling time that can produce milled sorghum with good physical sorghum is five minutes and the best immersion treatment that can lower the optimum tannin content is by immersing in 0.3%Na2CO3 solution for 24 hours. This method can reduce up to 77.46% tannin content.

Pelatihan Rekayasa Proses untuk Meningkatkan Kualitas Produk Minuman Sari Buah Kedondong dan Kukis Kelapa Amrinola, Wiwit; Romulo, Andreas
Indonesian Journal for Social Responsibility Vol. 6 No. 01 (2024): June 2024
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v6i01.244

UMKM Lie Dong is engaged in the business of making kedondong juice and coconut kukis. However, the kedondong juice and kukis produced have a relatively short shelf life, meaning the product can only be sold for a short time. Therefore, efforts are needed to improve quality and quality through improving the production process and kedondong juice. This community service activity aimed to provide process training to enhance the quality of kedondong juice and coconut kukis. The community service activities were carried out through preparation stages, discussions, transfer of knowledge and technology, and direct training at the production location. The training involved several activities, such as a workshop on hot filling and pasteurization technology, using active packaging for cookie products, improving packaging design, and socialization on Good Manufacturing Practices. UMKM Lie Dong felt the results of the service activities, where the training provided increased knowledge and skills related to processing engineering, providing benefit to products where the kedondong juice and coconut kukis produced had better quality and longer shelf life.

THE EFFECT OF BAKING TIME ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CRUNCHY POTATO DONUT PRODUCTS PROCESSED FROM POTATO DONUT WASTE Putra, Kresnayana Tri; Amrinola, Wiwit
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 3 No 2 (2021): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Nov
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v3i2.561

ABSTRACT: Donuts are one of the most popular food products in the Horeka industry. One of the donut variants sold in the market is potato donuts, which is a donut made from potato tuber substitution. The weakness of this product is that it has a short shelf life, so if it is not sold it will become industrial waste. One way of handling food processing industrial waste that can still be utilized is by reprocessing it into products of economic value. This study aims to examine the effect of baking time on the physicochemical and sensory characteristics of crunchy potato donut snacks produced from potato donut industry waste. The treatments used in this study were differences in baking time, namely P1 (2 minutes), P2 (4 minutes), and P3 (6 minutes). The results showed that the baking time significantly affected the crispness, color, protein content, carbohydrate content, fat content, ash content, moisture content, and dietary fiber as well as hedonic testing which included color, aroma, taste, texture, and overall. The optimum baking time that can produce a product with good and acceptable quality is 4 minutes (P2).

Pengaruh Penambahan Ekstrak Kulit Buah Naga terhadap Karakteristik Fisikokimia, Aktivitas Antioksidan, dan Sensori Permen Jeli Glukomanan Konjak : [The Impact of Dragon Fruit Peel Extract Addition on The Physicochemical Properties, Antioxidant Activity, and Sensory Attributes of Konjac Glucomannan Jelly Candy] Amrinola, Wiwit; Sekarningrum, Hanandhiya
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 9 No. 1 (2025): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v9i2.10389

Dragon fruit peel is an agro-industrial by-product rich in bioactive compounds such as flavonoids, anthocyanins, phenolics, thiamine, pyridoxine, cobalamin, and carotene, which exert various physiological health effects. This study aimed to evaluate the effect of dragon fruit peel extract on the physical, chemical, functional, and sensory characteristics of konjac glucomannan-based jelly candy. The research was conducted in two stages: (1) extraction and characterization of dragon fruit peel extract, and (2) formulation of jelly candy with four extract concentrations, namely T0 (0%), T1 (9%), T2 (10%), and T3 (11%). Data were analyzed using ANOVA followed by Duncan’s multiple range test. The extract contained alkaloids, flavonoids, tannins, and steroids, with total anthocyanin content of 77.57 mg/L and antioxidant activity of 46.3%. The best formulation was obtained at T3 (11%), which exhibited total anthocyanins of 27.55 mg/L, antioxidant activity (IC50) of 98.44 ppm, total dissolved solids of 60.63 0brix, hardness of 2.31 N, L* is -46,40, a* is 30,81, b* is 14,80, c* is 32,19, H* is 9,35, and an overall sensory acceptance score of 4.68 (neutral–like). The addition of up to 11% dragon fruit peel extract enhanced antioxidant activity of the jelly candy without negatively affecting consumer acceptance. Bahasa Indonesia Abstract: Kulit buah naga merupakan hasil samping yang kaya akan senyawa bioaktif seperti flavonoid, antosianin, fenolik, tiamin, piridoksin, kobalamin, dan karoten yang memiliki efek fisiologis bagi kesehatan. Penelitian ini bertujuan untuk mengetahui pengaruh ekstrak kulit buah naga terhadap karakteristik fisik, kimia, fungsional, dan sensori permen jeli berbasis glukomanan konjak. Penelitian terdiri atas dua tahap, tahap 1 adalah ekstraksi dan karakterisasi ekstrak kulit buah naga, dan tahap 2 adalah formulasi permen jeli dengan empat perlakuan konsentrasi ekstrak kulit buah naga: T0 (0%), T1 (9%), T2 (10%), dan T3 (11%). Analisis yang dilakukan meliputi analisis fisik, analisis kimia, analisis fungsional, dan analisis sensori. Data dianalisis menggunakan ANOVA dan uji lanjut Duncan. Hasil penelitian menunjukkan bahwa ekstrak kulit buah naga mengandung alkaloid, flavonoid, tanin, dan steroid, dengan total antosianin 77,57 mg/L dan aktivitas antioksidan 46,3%. Formula terbaik diperoleh pada perlakuan T3 (11%) dengan total antosianin 27,55 mg/L, aktivitas antioksidan 38,28%, total gula 60,63%, kekerasan 2,31 N, L* sebesar -46,40, a* sebesar 30,81, b* sebesar 14,80, c* sebesar 32,19 dan H* sebesar 9,35, dan nilai penerimaan sensori keseluruhan 4,68 (kategori netral–suka). Penambahan ekstrak kulit buah naga hingga 11% meningkatkan kandungan senyawa bioaktif dan aktivitas antioksidan tanpa menurunkan penerimaan konsumen.

Pengaruh Penambahan Ekstrak Kulit Buah Naga terhadap Karakteristik Fisikokimia, Aktivitas Antioksidan, dan Sensori Permen Jeli Glukomanan Konjak : [The Impact of Dragon Fruit Peel Extract Addition on The Physicochemical Properties, Antioxidant Activity, and Sensory Attributes of Konjac Glucomannan Jelly Candy] Amrinola, Wiwit; Sekarningrum, Hanandhiya
FaST : Jurnal Sains dan Teknologi Vol. 9 No. 2 (2025): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v9i2.10389

Dragon fruit peel is an agro-industrial by-product rich in bioactive compounds such as flavonoids, anthocyanins, phenolics, thiamine, pyridoxine, cobalamin, and carotene, which exert various physiological health effects. This study aimed to evaluate the effect of dragon fruit peel extract on the physical, chemical, functional, and sensory characteristics of konjac glucomannan-based jelly candy. The research was conducted in two stages: (1) extraction and characterization of dragon fruit peel extract, and (2) formulation of jelly candy with four extract concentrations, namely T0 (0%), T1 (9%), T2 (10%), and T3 (11%). Data were analyzed using ANOVA followed by Duncan’s multiple range test. The extract contained alkaloids, flavonoids, tannins, and steroids, with total anthocyanin content of 77.57 mg/L and antioxidant activity of 46.3%. The best formulation was obtained at T3 (11%), which exhibited total anthocyanins of 27.55 mg/L, antioxidant activity (IC50) of 98.44 ppm, total dissolved solids of 60.63 0brix, hardness of 2.31 N, L* is -46,40, a* is 30,81, b* is 14,80, c* is 32,19, H* is 9,35, and an overall sensory acceptance score of 4.68 (neutral–like). The addition of up to 11% dragon fruit peel extract enhanced antioxidant activity of the jelly candy without negatively affecting consumer acceptance. Bahasa Indonesia Abstract: Kulit buah naga merupakan hasil samping yang kaya akan senyawa bioaktif seperti flavonoid, antosianin, fenolik, tiamin, piridoksin, kobalamin, dan karoten yang memiliki efek fisiologis bagi kesehatan. Penelitian ini bertujuan untuk mengetahui pengaruh ekstrak kulit buah naga terhadap karakteristik fisik, kimia, fungsional, dan sensori permen jeli berbasis glukomanan konjak. Penelitian terdiri atas dua tahap, tahap 1 adalah ekstraksi dan karakterisasi ekstrak kulit buah naga, dan tahap 2 adalah formulasi permen jeli dengan empat perlakuan konsentrasi ekstrak kulit buah naga: T0 (0%), T1 (9%), T2 (10%), dan T3 (11%). Analisis yang dilakukan meliputi analisis fisik, analisis kimia, analisis fungsional, dan analisis sensori. Data dianalisis menggunakan ANOVA dan uji lanjut Duncan. Hasil penelitian menunjukkan bahwa ekstrak kulit buah naga mengandung alkaloid, flavonoid, tanin, dan steroid, dengan total antosianin 77,57 mg/L dan aktivitas antioksidan 46,3%. Formula terbaik diperoleh pada perlakuan T3 (11%) dengan total antosianin 27,55 mg/L, aktivitas antioksidan 38,28%, total gula 60,63%, kekerasan 2,31 N, L* sebesar -46,40, a* sebesar 30,81, b* sebesar 14,80, c* sebesar 32,19 dan H* sebesar 9,35, dan nilai penerimaan sensori keseluruhan 4,68 (kategori netral–suka). Penambahan ekstrak kulit buah naga hingga 11% meningkatkan kandungan senyawa bioaktif dan aktivitas antioksidan tanpa menurunkan penerimaan konsumen.

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