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All Journal agriTECH Dinamisia: Jurnal Pengabdian Kepada Masyarakat AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Biofoodtech : Journal of Bioenergy and Food Technology
Ambar Rukmini
Fakultas Teknologi Pertanian, Universitas Widya Mataram Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Social Sciences Other

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INHIBITORY EFFECT OF ASCORBIC ACID MICROEMULSION ON PHOTO-OXIDIZED VIRGIN COCONUT OIL Rukmini, Ambar
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol 1, No 1 (2016): Agrotech
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1181.172 KB) | DOI: 10.37631/agrotech.v1i1.2

Abstract

The effect of water-in-oil (w/o) microemulsion containing ascorbic acid on photo-oxidative stability of virgin coconut oil (VCO) was investigated. To optimize the formulation, w/o microemulsions were prepared using hydrophilic lipophilic balance (HLB) concept, consisted of ternary nonionic surfactants having low, medium, and high HLB values. From this optimum HLB number, the ratio of water, surfactant and oil was determined to obtain microemulsion areas. After optimization of the microemulsion system, the storage at room temperature, and the extreme condition were conducted for testing the microemulsion stability. Then, the stable formulas were used for delivering ascorbic acid. The solubility and photo-oxidative stability of ascorbic acid microemulsion were evaluated. The optimum formula of ascorbic acid microemulsion was applied into VCO at various concentrations (0, 1, 5, and 10% w/w). Samples were subjected to photo-oxidation under fluorescent light exposure of 4000 lux for up to 8 hours. Peroxide values (PVs) and p-anisidine values (p-AnVs) of the samples were measured at 1 hour interval. The results indicated that w/o microemulsion could be formed on the HLB number of 7. W/o microemulsion containing 75% oils need surfactant concentrations of ≥ 4.5 part of water, and if containing 77.78% oils, the surfactant concentration must ≥ 5.5 part of water. These microemulsions remained stable during storage at room temperature, even after centrifugation, but did not tolerate at high temperature. The maximum solubility of ascorbic acid in w/o microemulsion was 1%. Ascorbic acid microemulsion resistant to photo-oxidation and effective inhibits that reaction in VCO. This study confirmed that w/o microemulsion can act as ascorbic acid delivery system to disperse into VCO for inhibiting its’ quality deterioration due to photo-oxidation.
INHIBITORY EFFECT OF ASCORBIC ACID MICROEMULSION ON PHOTO-OXIDIZED VIRGIN COCONUT OIL Rukmini, Ambar
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 1 No. 1 (2016): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v1i1.2

Abstract

The effect of water-in-oil (w/o) microemulsion containing ascorbic acid on photo-oxidative stability of virgin coconut oil (VCO) was investigated. To optimize the formulation, w/o microemulsions were prepared using hydrophilic lipophilic balance (HLB) concept, consisted of ternary nonionic surfactants having low, medium, and high HLB values. From this optimum HLB number, the ratio of water, surfactant and oil was determined to obtain microemulsion areas. After optimization of the microemulsion system, the storage at room temperature, and the extreme condition were conducted for testing the microemulsion stability. Then, the stable formulas were used for delivering ascorbic acid. The solubility and photo-oxidative stability of ascorbic acid microemulsion were evaluated. The optimum formula of ascorbic acid microemulsion was applied into VCO at various concentrations (0, 1, 5, and 10% w/w). Samples were subjected to photo-oxidation under fluorescent light exposure of 4000 lux for up to 8 hours. Peroxide values (PVs) and p-anisidine values (p-AnVs) of the samples were measured at 1 hour interval. The results indicated that w/o microemulsion could be formed on the HLB number of 7. W/o microemulsion containing 75% oils need surfactant concentrations of ≥ 4.5 part of water, and if containing 77.78% oils, the surfactant concentration must ≥ 5.5 part of water. These microemulsions remained stable during storage at room temperature, even after centrifugation, but did not tolerate at high temperature. The maximum solubility of ascorbic acid in w/o microemulsion was 1%. Ascorbic acid microemulsion resistant to photo-oxidation and effective inhibits that reaction in VCO. This study confirmed that w/o microemulsion can act as ascorbic acid delivery system to disperse into VCO for inhibiting its’ quality deterioration due to photo-oxidation.
Pengaruh Penambahan Daging Ikan Nila (Oreochromis niloticus) terhadap Sifat Kimia dan Organoleptik pada Camilan Stik Setiyanti, Agnes; laswati, Dyah titin; Saputro, Asepto edi; Rukmini, Ambar; Darmawan, Eman
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 5 No. 2 (2023): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v5i2.1519

Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan daging ikan nila Oreochromis niloticus terhadap sifat kimia (kadar air, kadar protein, kadar lemak, kadar abu) dan organoleptik (rasa, warna, tekstur, kesukaan) stik. Pada penelitian ini ditambahkan daging ikan nila Oreochromis niloticus dengan kadar 0%, 2,5%, 5% dan 7,5% dari berat tepung. Pengujian dilakukan dengan menggunakan uji sensori (uji hedonik) dan kimia (protein, lemak, kadar air, kadar abu dan karbohidrat). Hasil penelitian menunjukkan bahwa penambahan daging ikan nila Oreochromis niloticus pada stik meningkatkan kadar abu, protein dan lemak bahan pangan, sedangkan kadar air tidak berbeda nyata. Berdasarkan hasil uji hedonik dapat disimpulkan bahwa stik yang dipilih adalah stik yang difortifikasi daging ikan nila Oreochromis niloticus 5% karena pada tingkat tersebut rasanya dianggap lebih enak atau gurih serta tekstur dan warnanya masih disukai dan masih bisa diterima oleh panelis. Stik yang difortifikasi dengan daging ikan nila Oreochromis niloticus 5%, menurut hasil uji kimia mengandung kadar air 4,15%, kadar abu 3,01%, kadar protein 11,14% dan kadar lemak 25,67%.
Pemanfaatan Kacang Merah (Phaseolus vulgaris L) untuk Meningkatkan Kadar Antosianin Pada Sosis Ayam – Kacang Merah (Kajian Sifat Fisik, Kimia dan Organoleptik) Yuliatun, Yuliatun; Rukmini, Ambar; laswati, Dyah titin; Firsta, Nissa Clara
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 5 No. 2 (2023): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v5i2.1521

Abstract

Penelitian tentang ’’Pemanfaatan Kacang Merah (Phaseolus vulgaris L) untuk Meningkatkan Kadar Antosianin Sosis Ayam – Kacang Merah : Kajian Sifat Kimia, Fisik dan Organoleptik’’, bertujuan untuk mengetahui peningkatan kadar antosianin pada sosis ayam dengan penambahan kacang merah ditinjau dari sifat fisik (tekstur), kimia (kadar air, kadar protein, lemak, dan antosianin) dan organoleptik. Penelitian dilakukan dengan metode Rancangan Acak Lengkap (RAL) satu faktor (Penambahan kacang merah 0, 15, 30, 45 dan 60 gram). Penelitian menunjukkan penambahan kacang merah pada sosis ayam secara nyata (α = 0,05) menurunkan kadar air, protein, dan lemak, meningkatkan kadar abu dan antosianin, semakin coklat, tidak terasa ayam, berdasarkan parameter kimia, fisik dan organoleptik, penambahan kacang merah yang masih disukai panelis adalah penambahan kacang merah 30 g dan kriteria sosis kacang merah yang dihasilkan mempunyai kadar air 54,28 %, kadar abu 2,69 %db, kadar protein 29,65 %db, kadar lemak 20,76 %db, antosianin 2,69 ppm, tekstur 96,05 N/m, sosis kacang merah yang dihasilkan rendah lemak dan mengandung antosianin dengan kadar lebih tinggi daripada sosis dengan bahan ayam
Pengaruh Substitusi Minyak Kedelai Terhadap Daya Terima Mayonnaise yang Dihasilkan Merry Astuti, Yenni; Rukmini, Ambar; Darmawan, Eman; Nur Purwandhani, Siti
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 5 No. 2 (2023): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v5i2.1523

Abstract

Mayonnaise termasuk ke dalam salah satu bahan olahan pangan yang digunakan sebagai pelengkap atau dressing sauce dalam produk pangan lainnya Substitusi minyak kedelai dalam pembuatn mayonnaise menjadi salah satu cara memperbaiki sifat fisik pada mayonnaise. Tujuan penelitian ini adalah mengetahui pengaruh substitusi minyak kedelai terhadap daya terima, sifat fisik mayonnaise yang dihasilkan dan mengetahui persen substitusi minyak kedelai untuk mendapatkan mayonnaise yang dapat diterima dan komposisi kimia pada daya terima terbaik. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) satu faktor dengan substitusi minyak kedelai 0%, 20%, 40%, 60%, 80%. Data yang diperoleh kemudian dilakukan uji ANOVA, jika terdapat beda nyata dilanjutkan dengan Uji Duncan Multiple Range Test (DMRT) pada taraf signifikansi 5%. Hasil penelitian menunjukkan viskositas mayonnaise mengalami penurunan seiring dengan substitusi minyak kedelai dan nilai kestabilan emulsi mayonnaise tidak ada beda nyata antar perlakuan. Uji organoleptik terhadap hedonik kesukaan terhadap warna dan aroma semakin meningkat tetapi rasa, kekentalan, dan kesukaan keseluruhan mengalamin penurunan/semakin rendah. Mayonnaise substitusi minyak kedelai yang dapat diterima konsumen yaitu pada perlakuan perbandingan minyak sawit dan minyak kedelai 60% : 40% dengan nilai rerata 5,53 (agak suka).
Tingkat Kepuasan Konsumen Terhadap Minuman Kopi Di Kopi Wulung Yogyakarta Triyani, Susi; Rukmini, Ambar; Sari, Anggri Sekar
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 6 No. 1 (2024): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v6i1.1556

Abstract

Penelitian ini bertujuan untuk mengetahui tingkat kepuasan konsumen terhadap minuman kopi di Kopi Wulung Yogyakarta ditinjau dari Indikator kualitas produk, Indikator kualitas pelayanan, Indikator harga produk dan Indikator promosi produk. Metode penelitian yang digunakan yaitu kuantitatif dengan pendekatan deskriptif. Populasi penelitian ini adalah 300 konsumen di Kopi Wulung Yogyakarta. Sampel diperoleh dengan teknik simple random sampling sejumlah 75 konsumen. Pengumpulan data dilakukan dengan angket. Hasil uji validitas dari 39 butir pernyataan, diperoleh 37 butir soal valid dan 2 butir soal gugur. Hasil uji reliabilitas dinyatakan reliabilitas dimana nilai α = 0,763. Teknik analisis data yang digunakan yaitu analisis deskriptif, mean, median, modus dan standar deviasi. Hasil penelitian secara keseluruhan tingkat kepuasan konsumen termasuk dalam kategori puas dengan frekuensi relatif 53,2%. Hasil pada setiap indikator sebagai berikut (1) indikator kualitas produk termasuk dalam kategori sangat puas dengan presentase 34,3%, (2) indikator kualitas pelayanan termasuk dalam kategori sangat puas dengan presentase 37,5%, (3) indikator harga produk termasuk dalam ketegori cukup puas dengan presentase 26,8%, (4) indikator promosi produk termasuk dalam kategori puas dengan presentase 35,9%.
Hubungan Pengetahuan Gizi Dengan Pemilihan Makanan Balita Di Kalurahan Margokaton, Seyegan, Sleman, Yogyakarta Yunianti, Wafiq; Rukmini, Ambar; Setyaningsih, Rina
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 6 No. 1 (2024): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v6i1.1559

Abstract

Penelitian ini bertujuan untuk mengetahui : 1) Pengetahuan ibu tentang gizi yang dibutuhkan balita sesuai umur dan perkembangannya, 2) Cara ibu memilih makanan untuk balita, 3) Menganalisis ada tidaknya hubungan pengetahuan gizi ibu dengan pemilihan makanan balita di Dusun Ngaran dan Sonoharjo, Margokaton, Seyegan, Sleman, Yogyakarta. Penelitian ini menggunakan metode deskriptif kuantitatif dengan populasi Ibu-ibu Dusun Ngaran dan Sonoharjo, Sleman, Yogyakarta, yang memiliki balita usia 6 bulan hingga 5 tahun dengan jumlah 70 orang. Pengujian instrumen untuk uji validitas menggunakan korelasi product moment dengan N = 41 dan taraf signifikan 5% maka r tabel = 0,273. Uji reabilitas menggunakan Alpha Cronbach dengan koefisien 0,848. Teknik analisis data menggunakan teknik analisis statistik deskriptif (mean, median, modus, standar deviasi) dan analisis korelasi untuk mencari dua variabel dan uji hipotesis menggunakan korelasi product moment yang didahului dengan uji prasyarat analisis. Hasil penelitian menunjukkan : 1) pengetahuan ibu tentang gizi di Dusun Ngaran dan Sonoharjo termasuk kategori sedang dengan frekuensi 51,2%. 2) pemilihan makanan balita yang dilakukan ibu di Dusun Ngaran dan Sonoharjo termasuk dalam kategori tinggi dengan frekuensi 48,8%. 3) Adanya hubungan yang positif antara pengetahuan gizi ibu dengan pemilihan makanan balita dengan perhitungan hasil r hitung 0,614 dengan N=41 pada taraf signifikan 5% yaitu 0,273 atau disimpulkan r hitung sebesar 0,614 > 0,273.
Pengaruh Penambahan Produk Fermentasi Air Kelapa Pada Sari Buah Belimbing (Averrhoa carambola L.) Terhadap Sifat Mikrobiologis Dan Tingkat Penerimaan Konsumen Junia, Ayu Astian; Rukmini, Ambar; Darmawan, Eman; Laswati, Dyah Titin
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 6 No. 2 (2024): Agrotech : Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v6i2.1693

Abstract

This research aims to determine the effect of adding a fermented coconut water produc on the microbiological, organoleptic properties of star fruit juice, and chemical properties (pH). This research used a Completely Randomized Design method, the effect of adding Biojanna (0%, 2%, 4%, 6%) to the star fruit juice produced was analyzed microbiologically (TPC Bacteria and TPC Lactic Acid Bacteria. ) two repetitions, chemical analysis measurements (pH), t-test carried out 3 times and organoleptic tests using the Hedonic method (aroma, taste and overall preference). Observed data for each parameter was statistically analyzed using ANOVA and continued with Duncan's New Multiple Range Test (DNMRT) at a significance level of 5% if there is a significant difference. The research results show that Biojanna products do not contain lactic acid bacteria (0%, 2%, 4%, 6%) in the juice Star fruit has no significant effect on microbiological and organoleptic properties. The addition of Biojanna to star fruit juice has no impact on the addition of bacteria, and has no effect on consumer acceptance in terms of (taste, aroma, and overall preference) adding 2% Biojanna to the juice fruit is the sample preferred by panelists, with the maximum contamination limit (ALT) before storage in the refrigerator, the value is 6.9 x 103 CFU/ml, and after storage, the value is 1.9 x 104 CFU/ml, the pH value before storage is 5, 96, and after storing the pH value of 6.09.
Substitusi Tepung Terigu dengan Tepung Kacang Hijau (Vigna radiata L) Terhadap Sifat Kimia dan Organoleptik pada Produk Cookies Bertina, Bernadeta Wiska Pramestia; Laswati, Dyah Titin; Rukmini, Ambar; masrukan
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 6 No. 2 (2024): Agrotech : Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v6i2.1694

Abstract

The utilization of green bean flour in cookie products has the potential to be developed as a food innovation and as a functional food. This research aims to determine the protein and fibre content of the cookies produced and to diversify the Indonesian people's dependence on imported raw materials (wheat flour). This research used the RAK (Randomized Block Design) 1 factorial method consisting of 6 treatments, namely 0%, 15%, 30%, 45%, 60% and 75%. Each treatment was subjected to chemical tests (moisture, ash, fat, protein, crude fibre and carbohydrate content) and organoleptic tests (scoring test and hedonic test). The results of the data obtained are then analyzed statistically using Analysis of Variance (ANOVA). If there is a significant difference, the Duncan Multiple Range Test (DMRT) will be carried out with a 5% follow-up test. The results of this research indicate that chemical and organoleptic changes occurred. Based on the test parameters, the most acceptable cookie treatment is the 45% treatment. The chemical test results obtained were as follows: Water 3.94 (%), ash 1.32 (%db), fat 30.06 (%db), protein 10.23 (%db), crude fibre (%db), and carbohydrates 45.10 (%db). The organoleptic test results were obtained at 3.76.
Pengaruh Fermentasi Saccharomyces cerevisiae terhadap Komposisi Kimia dan Cita Rasa Minuman Kopi Penyegar Muhammad, Ismail Hilmy; Eman, Darmawan; Rukmini, Ambar; Masrukan
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 4 No. 1 (2025): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v4i1.1938

Abstract

This study aims to  determine the effect of variations in the concentration of Saccharomyces cerevisiae on the total sugar, alcohol, and caffeine content of refreshing coffee drinks and to determine the level of preference for refreshing coffee drinks produced. This study used a complete random design (RAL) with a single factor, namely the variation in the content  of Saccharomyces cerevisae  (0.1%, 0.3%, 0.6%, 0.9%, and 1.2%) with a fermentation time of 24 hours. Each of the refreshing coffee drinks produced was chemically analyzed (total sugar content, caffeine content, and alcohol content) and organoleptic with hedonic tests including color, aroma and taste. Each treatment was repeated 3 times. The data obtained was carried out Analysis of Variance (ANOVA), if there was a difference between the treatment, a follow-up test was carried out with the Duncan's Multiple Ranges Test (DMRT) Method at the level of 5%. The results of this study show that the concentration  of Saccharomyces cerevisiae  bacteria has an influence on the chemical and sensory characteristics of the refreshing coffee drink produced. The higher the concentration of Saccharomyces cerevisiae used, the lower the total sugar and caffeine content, the alcohol content increases, and the more undesirable the taste, aroma, and color of refreshing coffee drinks. Based on the results of the study, it was shown that  the acceptable refreshing coffee drink was  the maximum treatment of adding Saccharomyces cerevisiae of 0.3 grams, taste (4.3), taste color (4.4), taste aroma (4.4), total sugar content 3.7%, alcohol content 0.2%, and caffeine content 21%.
Co-Authors Anggri Sekar Sari Bertina, Bernadeta Wiska Pramestia Darmawan, Eman Dwiyati Pujimulyani Dyah Titin Laswati Eman, Darmawan Firsta, Nissa Clara I Wayan Rai Widarta Junia, Ayu Astian Masrukan Masrukan Merry Astuti, Yenni Muhammad, Ismail Hilmy Nur Purwandhani, Siti Rina Setyaningsih, Rina Saputro, Asepto edi Setiyanti, Agnes Sri Raharjo Sri Utami, Kristiana Supriyadi Supriyadi Titin Laswati, Dyah Triyani, Susi Umar Santoso Yuliatun, Yuliatun Yunianti, Wafiq