Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Prosiding Seminar Biologi ComTech: Computer, Mathematics and Engineering Applications Indonesian Journal for Social Responsibility Journal of Food Technology and Health Proceeding Biology Education Conference
Wiwit Amrinola
Bina Nusantara University
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences

Published : 8 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search
Journal : ComTech: Computer, Mathematics and Engineering Applications

 1 
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

Abstract

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

Abstract

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.
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

Abstract

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

Abstract

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.
Co-Authors A.A. Ketut Agung Cahyawan W Desriani Desriani Dwi Endah Kusumawati Dyah Lestari Widaningrum Dyah Lestari Widaningrum Fuadi Nasution Kresnayana Tri Putra MARIA BINTANG Nasution, Fuadi Neneng Hasanah Purwiyatno Hariyadi Romulo, Andreas Siti Zubaidah Sri Widowati Syamsul Falah