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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Penelitian Pascapanen Pertanian Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Pangan dan Agroindustri Warta IHP (Warta Industri Hasil Pertanian) E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Jurnal Teknologi Pangan Jurnal Ilmiah Sains Jurnal Agripet
Heni Rizqiati
Food Technology Department, Faculty Of Animal And Agricultural Sciences, Diponegoro University, Semarang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Education Industrial & Manufacturing Engineering Mathematics Physics Social Sciences Veterinary Other

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Aplikasi Ekstrak Daun Zaitun (Olea Europaea L.) dalam Pengemasan Vakum untuk Mencegah Pencoklatan pada Buah Salak Ahmad Nimatullah Al-Baarri; Heni Rizqiati; Mochammad Dicky Zulkharisma; Anang Mohamad Legowo; Ailsa Afra Mawarid; Widia Pangestika; Mulyana Hadipernata; Wisnu Broto
Jurnal Penelitian Pascapanen Pertanian Vol 16, No 3 (2019): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v16n3.2019.129-136

Abstract

Pencoklatan pada buah salak disebabkan oleh aktivitas enzim polifenol oksidase (PPO) yang bereaksi dengan oksigen menghasilkan o-kuinon yang membuat warna menjadi coklat, oleh karena itu adanya penghambatan kerja enzim PPO, dapat mencegah terjadinya warna coklat pada buah. Tujuan penelitian ini adalah untuk mengetahui pengaruh aplikasi rebusan daun zaitun dalam rangka untuk mencegah terjadinya warna coklat yang dianalisis berdasarkan pada parameter penyertanya, yaitu warna, pH, gula terlarut, dan konduktivitas pada buah salak. Daun zaitun kering dilarutkan dalam air yang kemudian dimasukkan ke dalam wadah plastik berisi potongan salak. Sebagai kontrol, potongan salak disimpan dengan dan tanpa aquades. Pengamatan terhadap salak dilakukan sebanyak 7 kali selama 9 hari pada suhu kamar. Berdasarkan parameter warna, perlakuan zaitun mampu menahan warna lebih baik sebesar 28,17% pada nilai L*, 53,68% pada nilai a*, dan 27,19% pada nilai b*. pH salak dengan perlakuan zaitun dapat dijaga sehingga kenaikannya hanya sebesar 3,8% dan nilai konduktivitas hanya meningkat sebesar 18,5%. Pada parameter gula terlarut, perlakuan dengan zaitun dapat mempertahankan perubahannya sampai sebesar 4,29%. Kesimpulannya, perlakuan penambahan daun zaitun lebih baik dalam mempertahankan warna, derajat keasaman, konduktivitas dan gula terlarut pada buah salak daripada perlakuan dengan dan tanpa penambahan aquades. Application of Olive Leaves Extract (Olea europaea L.) in Vacuum Packaging to Prevent Browning on Salacca FruitBrowning occurs due to the activity of the polyphenol oxidase (PPO) enzyme that reacts with oxygen to produce O-quinone which causes the forming of brown color on fruit. One of the methods in preventing browning is the addition of antioxidant compounds from olive leaf. The purpose of this study was to determine the effect of addition olive leaf extract in the properties of color, pH, dissolved sugar, and conductivity in snake fruit with storage at room temperature. The snake fruit was cut into 1 g in size then was set with olive leaves extract in vacuum plastic container. The treatment was repeated 7 times and the storage was conducted for 9 days in room temperature. The contact with and without aquadest was also observed as control. The results indicated that the olive leaf treatment was able to hinder color changes by 28.17% in L*, while in a* and b* could be suppressed by 53.68 and 27.19%, respectively. On the pH, the increase could be suppressed by 3.8%, while on the conductivity and dissolved sugar could be inhibited by 18.5 and 4.29%, respectively. As conclusions, the addition of olive leaf was provided better effect to maintain the color, pH, conductivity, and dissolved sugar in snake fruit than those of with and without aquadest.
Pengaruh Waktu Fermentasi terhadap Sifat Fisiko Kimia Kefir Whey dari Susu Kambing Heni Rizqiati; Siti Susanti; Nurwantoro Nurwantoro; Ahmad Ni'matullah Albaari; Yehezkiel Bobby Slamet
Warta Industri Hasil Pertanian Vol 38, No 1 (2021)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v38i1.6404

Abstract

Kefir adalah salah satu produk susu fermentasi yang dibuat dengan menggunakan starter kefir grain yang berisi Bakteri Asam Laktat (BAL) dan khamir. Tujuan penelitian ini adalah untuk mengetahui pengaruh waktu fermentasi pada sifat fisiko kimia kefir whey dari susu kambing. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan. Kefir diberi perlakuan fermentasi selama 12 (T1), 24 (T2), 36 (T3), 48 (T4), dan 60 jam (T5) dengan 4 kali ulangan. Data hasil pengujian diolah dengan aplikasi Statistical Product and Service Solution (SPSS) 16.0 menggunakan Analysis of Variance (ANOVA) dan dilanjutkan dengan uji wilayah ganda Duncan. Sifat fisiko kimia kefir whey yang dianalisis terdiri dari kadar lemak, protein, alkohol, kadar air, total asam, pH dan rendemen. Hasil pengujian menunjukkan bahwa perbedaan waktu fermentasi berpengaruh nyata (P<0,05) pada semua sifat fisiko kimia kefir whey. Semakin lama waktu fermentasi kefir whey maka hasil kadar protein, kadar alkohol, kadar air, total asam dan rendemen semakin meningkat, sedangkan kadar lemak serta nilai pH semakin menurun.
Physical and Chemical Characteristics of Goat Milk Powder With Different Drying Methods After Storage Heni Rizqiati; Nurwantoro Nurwantoro; Siti Susanti; Andi Febrisiantosa; Triana Setyawardani; Claradhita Ayu Shauma
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 1 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.01.7

Abstract

Processing kefir into powder form is an effort to extend shelf life, prevent contamination from unwanted bacteria, and facilitate storage. For this reason, a proper drying method is needed to produce a good quality kefir powder. There are three types of drying methods used in this study, namely drying with a cabinet dryer, freeze dryer, and spray dryer. The purpose of this study was to determine the effect of different types of drying methods on pH value, solubility, viscosity, total acid, and alcohol content of goat's milk kefir powder after storage for two months. This study used a completely randomized design method with different types of drying methods, namely T1 (cabinet dryer), T2 (freeze dryer), and T3 (spray dryer). The data were analyzed using Analysis of Variance (ANOVA) with a confidence level of 95% and if it had a significant effect, it was continued with the Duncan Multiple Range Test. The results showed that the different drying methods did not show any significant effect (p > 0.05) on the pH value, solubility, viscosity, total acid, and alcohol content, so it could be concluded that the three types of drying methods did not affect physical and chemical quality of kefir powder that has been stored for two months.
Effect of Sugar Substitution with Dates Puree (Phoenix dactylifera L.) on the Physical and Organoleptic Characteristics of Kefir Ice Cream Fahmi Arifan; Heni Rizqiati; Antonius Hintono; Nurwantoro Nurwantoro; Siti Susanti; Luthfiyah Nur Sulistiyani
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 16 No. 1 (2021)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2021.016.01.3

Abstract

The sour taste of kefir ice cream is less attractive with consumers, so it is necessary to add sweeteners. Dates can be used as a natural sweetener in making kefir ice cream. The aims of this research is to determine the effect of sugar substitution with dates puree on overrun, melting rates, viscosity, pH value and organoleptic properties of kefir ice cream. The method used in this research was an experimental with Completely Randomized Design (CRD) with 5 treatments and 4 replications. Overrun, melting rates, viscosity and pH values were analyzed by ANOVA test and followed by Duncan Multiple Range Test, meanwhile organoleptic characteristic were analyzed by Kruskall Wallis test and followed by Mann-Whitney test. The results showed that the substitution of sugar with dates puree as a sweetener had a significant effect (p<0.05) on overrun, melting rates, viscosity and pH value of kefir ice cream. Substitution of sugar with dates puree had a significant effect (p<0.05) on sweetness, sourness, brownish color and softness of kefir ice cream. The sugar substitution with dates puree 25%: 75% (T1) had the best overrun, melting rate as well as the organoleptic characteristic because it was able to reduce the sour taste of kefir ice cream
Pemberdayaan Ibu-Ibu Rumah Tangga Dusun Mrico Desa Lebak Melalui Usaha Keripik Singkong Aneka Rasa Abdul Rohman; Heni Rizqiati; Putri Nur Anggraini; Satrio Yudho Widiantoro
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 9, No 1 (2018): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v9i1.1450

Abstract

Tujuan PKMM ini adalah memberikan pelatihan pengolahan tanaman singkong menjadi aneka makanan olahan yang bernilai ekonomi tinggi. Target kegiatan PKMM ini adalah memberikan pelatihan kepada ibu rumah tangga di Dusun Mrico Desa Lebak, Grobogan. Setelah diberikan pelatihan maka selanjutnya mereka akan melakukan praktek secara terbimbing dan dilakukan pendampingan usaha. Pelatihan dilakukan secara berkelompok dengan pendekatan andragogi. Materi pelatihan disajikan dengan lebih banyak praktek dari teori, dengan rasio perbandingan 30 % teori dan 70 % praktek. Pelaksanaan PKMM telah memberikan pengetahuan kepada peserta pelatihan tentang diversifikasi olahan singkong, pengemasan dan pelabelan, sertifikasi cara produksi pangan yang baik, tata letak produksi, kewirausahaan, perhitungan harga jual dan titik impas, serta materi praktek pengembangan produk yang meliputi pembuatan keripik singkong aneka rasa. Pengabdian berjalan dengan baik karena adanya koordinasi yang baik antara ketua tim PKMM dengan anggota tim PKMM dan juga komunikasi yang baik dengan pihak eksternal mitra untuk menjalin kerja sama yang berkelanjutan. Namun demikian, masih ada satu kendala yaitu mindset warga yang masih sulit berubah menjadi wirausaha. Oleh karena, untuk merubah mindset tersebut tim PKMM akan fokus di lokasi pelatihan dan memberikan pendampingan dalam pemasaran produk keripik singkong yang dihasilkan.
Feeding combination of Lactobacillus casei and extracts of dahlia tuber or garlic on intestinal bacteria, nutrients digestibility and performance of broiler chickens Istna Mangisah; Nyoman Suthama; Heni Rizqiati
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 30, No 2 (2020): August 2020
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2020.030.02.08

Abstract

This study aimed to evaluate the effect of dietary inclusion of 2% synbiotic (Lactobacillus casei + dahlia tuber extract/LEDT or Lactobacillus casei + garlic extract/LEGT) on intestinal bacteria, nutrient digestibility, and growth of broiler chickens. A total of 150 birds of one-day-old male Cobb broiler were randomly assigned into three groups of treatment with five replications (10 birds each). Dietary treatments applied were T0 = basal ration, T1 = basal ration + 2% LEDT, T2 = basal ration + 2% LEGT. Synbiotics were given to starter chicken (from 2 to 3 weeks old). Parameters observed were intestinal bacteria (total lactic acid bacteria/LAB and coliform counts), nutrients digestibility, and body weight. Data were subjected to analysis of variance and followed by Duncan test. The results showed that the population of intestinal LAB in synbiotic-treated birds significantly (P<0.05) increased while coliform decreased as compared to control group. Protein and crude fiber digestibilities, and growth of broiler chickens given dietary inclusion of synbiotic either LEDT or LEGT were also significantly (P<0.05) higher than those fed control diet. In conclusion, dietary inclusion of 2% synbiotic LEDT increase body weight of broiler chickens through the improved balance of intestinal microbiota and nutrients digestibility.
Karakteristik Fisik dan Total Bakteri Kefir Susu Kerbau yang Diproduksi pada Suhu Ruang Heni Rizqiati; Nurwantoro Nurwantoro; Siti Susanti; Ahmad Ni&#039;matullah Al-Baarri; Mohammad Ihsan Yahya Prayoga
Jurnal Aplikasi Teknologi Pangan Vol 9, No 4 (2020): November 2020
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.7494

Abstract

Pemanfaatan susu kerbau Indonesia masih sangat terbatas dan hanya diolah menjadi beberapa makanan tradisional seperti dali dan dadih serta masih sedikit yang digunakan sebagai kefir.Penelitian bertujuan untukmengembangkan teknologi pengolahan susu kerbau menjadi produk kefir. Bahan utama yang digunakan dalam penelitian ini adalah susu kerbau segar dari Sumatera Utara dan kefir grain. Waktu inkubasi yang digunakan adalah selama 48 jam dengan periode pengamatan 12 jam. Parameter yang merupakan karakteristik fisik yang diamati adalahtotal padatan, solid non fat (SNF), berat jenis, pH, dan viskositas, serta ditambah dengan pengamatan total mikroba. Data dianalisis menggunakan uji Analysis of Variance (ANOVA) dengan taraf signifikansi 5% dan apabila terdapat perbedaan maka dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan adanya peningkatan yang sangat tajam pada SNF dan berat jenis. Disamping itu, adanya penurunan terjadi pada nilai total padatan. Seiring dengan lamanya inkubasi, viskositas dan total mikroba tampak meningkat. Nilai pH tampak sangat tajam penurunannya. Kesimpulannya, kefir berhasil diproduksi pada suhu ruang dan menunjukkan adanya perubahan sifat fisikokimia serta sifat mikrobiologis yang sangat spesifik.Physical Characteristic and Total Bacteria on Kefir made of Buffalo's Milk in Room TemperatureAbstractIn recent decades, utilization of Indonesian buffalo’s milk is limited to produce traditional foods such as Dali and Dadih (traditional’s name of curd) and has not been well developed to produce kefir. This research was aimed at producing kefir that was made of buffalo’s milk. Fresh buffalo’s milk from Sumatera Utara and kefir grain were used in this research. Kefir was made from the fortification kefir grain into buffalo’s milk then this mixture was incubated for 48 hour without additional heating control or in room temperature. Total solid, solid non-fat (SNF), specific gravity, pH, viscosity were analyzed as physic parameters and total bacteria was also studied. Data were analyzed using the Analysis of Variance (ANOVA) test using a significance level of 5% Duncan test was applied when significant result was obtained. Solid non-fat and specific gravity were remarkably decrease in its value while viscosity and total bacteria showed an increase. Significant decrease was found in pH value. As conclusion, the production of kefir was successfully achieved using buffalo’s milk and showing very specific value in physico and microbial properties.
Description of The Visual Image Magnification on Ginger Emulsion using Kappa and Iota Carrageenan Rani Oktaviani Saraswati; Ahmad Ni&#039;matullah Al-Baarri; Heni Rizqiati; Anang Mohamad Legowo; Yoyok Budi Pramono; Yoga Pratama; Masykuri masykuri
Journal of Applied Food Technology Vol 6, No 1 (2019)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (239.713 KB) | DOI: 10.17728/jaft.3927

Abstract

This study aimed to analyze the magnification of visual image upon SEM analysis for determining the optimum view in order to obtain proper information of SEM image in ginger emulsion. The treatment in this research are without carrageenan, with iota carrageenan and with kappa carrageenan. Emulsion of ginger Graphical display testing according to using the Scanning Electron Microscope (SEM) method. The research showed that ginger emulsion with and without carrageenan were able to be seen clearly and the particle size were able to detected at a range 0.5-5 µm. The sample with iota carrageenan provided the information of separation among particles and it could not be seen clearly on the sample with kappa carrageenan. The low magnification of 250 times provided beneficial information to obtain the environment of particle.
Total Dissolved Solids on Turmeric Emulsion (Curcuma longa L.) Affected by Iota and Kappa Carrageenan Lusida Mulia Arganis; Heni Rizqiati; Anang Mohamad Legowo; Yoyok Budi Pramono; Ahmad Ni&#039;matullah Al-Baarri
Journal of Applied Food Technology Vol 5, No 1 (2018)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (224.343 KB) | DOI: 10.17728/jaft.60

Abstract

The quality of emulsion such as total dissolved solids, may be determined by type of emulsifier. Carrageenan is a polysaccharide from red seaweed (Rhodophyceae) and it is well known as emulsifier, however the application of carrageenan has not widely used in traditional beverage in Java Island, Indonesia. Therefore, the purpose of this research was to determine the effect of carrageenan in turmeric emulsion on its total dissolved solids. Distribution of total dissolved solids was tested using total dissolved solid-meter. Iota and kappa carrageenan were used. As a result, carrageenan might increase total dissolved solid at 58±3.4% and iota had reached higher total dissolved solid than kappa. As conclusion, total dissolved solid might be elevated by the addition of carrageenan.
Effect of Different Kefir Grain Starter Concentration on Yield, pH, CO2 Content, and Organoleptic Properties of Buffalo Milk Kefir Lorentia Lydia Margareth; Nurwantoro Nurwantoro; Heni Rizqiati
Journal of Applied Food Technology Vol 7, No 1 (2020)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (192.575 KB) | DOI: 10.17728/jaft.6513

Abstract

This research was investigated the effect of different kefir grain starter concentration on yield, pH, carbon dioxide (CO2) content, and organoleptic properties of buffalo milk kefir, and to investigated the ideal kefir grain concentration for good quality of kefir. Complete randomized design used in this research with 4 treatments and 5 replications in concentration 2.5, 5, 7.5, and 10% g/v kefir grain. Buffalo milk, kefir grain, Na2CO3 solution, 1% PP solution, pH meter, burette, and analytical balance were used in this research. The yield and pH of kefir was measured. Carbon dioxide (CO2)  content was measured by Na2CO3 titration, while the organoleptic properties that included level of sourness, sour aroma, texture, and overall acceptance were done by 25 panelists. The results indicated that different kefir grain starter concentration significantly affected to the yield, pH, CO2 content, and organoleptic properties (p<0.05). The most optimal kefir grain concentration was 5% proved by yield 81.81%, pH value 4.20, CO2 content 0.43%, and proper organoleptic properties which were low level of sourness, acceptable aroma of kefir and texture. As conclusion, the concentration of grain relied on the kefir properties that may achieve in the optimum quality of kefir.
Co-Authors Abdul Rohman Abdul Rohman Rohman Ahmad Ni&#039;matullah Albaari Ailsa Afra Mawarid Al-Baarri, Ahmad Ni'matullah Anang M Legowo Andi Febrisiantosa Andi Febrisiantosa anissa fitria ningrum Antonius Hintono Bambang Dwiloka Betti Meidia Pratiwi Bhakti Etza Setiani Claradhita Ayu Shauma Claradhita Ayu Shauma Cynthia Faradila Dewandhaka Andaru Dhea Luthfia Ramadhanti endra fajar pratiwi Enjui Pehulisa Br Barus Fahmi Arifan Galih Ayu Kinteki Hazna Zhavira Herni Nur Sabrina Herostika Insani ISTNA MANGISAH Jundina Muthia Zakiy Lila Setiawati Lita Lusiana Surja Lorentia Lydia Margareth Luna Auria Andansari Lusida Mulia Arganis Lusida Mulia Arganis Luthfiyah Nur Sulistiyani Martha Widi Lestari Masykuri masykuri Miranti Devita Mochammad Dicky Zulkharisma Mohammad Ihsan Yahya Prayoga Mohammad Kresna Bayu Mulyana Hadipernata N Nurwantoro Nona Tiama Parera Nurwantoro . Nurwantoro Nurwantoro Nyoman Suthama Olivia Prastiandani Prima Dewi Ramadhani Puji Nugroho Putri Nur Anggraini Rani Khasanah Rani Oktaviani Saraswati Rani Widya Pramesthi Rio Sentosa ritna ningsih Rr. Clarisa Puspa Ramadhanie Mochtar Sabrina Sabiella Husna Satrio Yudho Widiantoro Savira Oktavina Cahyani Septi Hardini Setya Budi M. Abduh Siti Susanti Sri Kusmawati Sri Oktavia Ginting Syavira Aulia Triana Setyawardani Valentinus Priyo Bintoro Vannesya Fadjri Prastiwi Widia Pangestika Winda Chelsy Tarihoran Wisnu Broto Wisnu Pangestu Setiaji Yehezkiel Bobby Slamet Yoga Pratama Yoga Pratama Yoga Pratama Yoga Pratama Yolanda Yunivia Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Budi Pramono Yoyok Pramono