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Titik Budiati
Politeknik Negeri Jember
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Pengaruh Proses Pemasakan dan Penambahan Bahan Pengawet Terhadap Karakteristik Lemang Selama Masa penyimpanan Enny Sholichah; Rima Kumalasari; Nok Afifah; Novita Indrianti; Faradila Nurintan; Ari Rahayuningtyas; Titik Budiati
JURNAL PANGAN Vol. 29 No. 2 (2020): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v29i2.481

Abstract

Lemang termasuk pangan semi basah dengan umur simpan relatif pendek, dibuat dari beras ketan dan santan dalam seruas bambu dengan dilapisi daun pisang. Pemasakan lemang umumnya dengan cara dibakar hingga matang. Tujuan penelitian ini mengetahui umur simpan lemang pada 3 jenis proses pemasakan (kukus, rebus dan bakar) dengan 3 variasi penambahan bahan pengawet (kontrol, potassium sorbat dan asap cair). Parameter yang diamati selama penyimpanan pada suhu ruang adalah total bakteri (Total Plate Count) dan kapang/khamir; kadar air serta tekstur lemang meliputi hardness, adhesiveness, cohesiveness, gumminess, chewiness, springiness dan resilience. Disain penelitian menggunakan Rancangan Acak Kelompok (RAK) yang disusun secara faktorial dengan 3 faktor yaitu (A) proses pemasakan, (B) penambahan bahan pengawet, dan (C) waktu penyimpanan. Hasil penelitian ini memperoleh bahwa  masa simpan lemang kukus dengan penambahan potasium sorbat (250ppm) adalah yang terbaik berdasarakan nilai TPC dan Kapang-khamir yaitu selama 3 hari. Berdasarkan nilai kadar air, lemang bakar memiliki kadar air terendah. Tekstur lemang bakar paling keras dibandingkan lemang kukus dan rebus yang memiliki tekstur lebih lembek dan lengket
Karakteristik Mutu Sensori Bakso Nabati Rumput Laut Silvia Oktavia Nur Yudiastuti; Agung Wahyono; Titik Budiati; Maudiadwi Arsiwi
JOFE : Journal of Food Engineering Vol. 1 No. 1 (2022): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.624 KB) | DOI: 10.25047/jofe.v1i1.3024

Abstract

Meatballs are a food favored by the community, with the number of buyers classified as frequent at +30% even though the calories are high, reaching 68 calories per piece with a fat content of 60%. The purpose of this study was to produce vegetable meatballs with lower fat but high fiber content. The vegetable meatballs in this study were produced using Eucheuma cottonii seaweed gel without meat and wheat flour as its raw materials. The vegetable meatballs can be intended for consumers with certain conditions. The research method used was experimental using a randomized block design (RAK). The treatment in this study was the concentration of E.cottonii seaweed gel in the product formulation which was 0.5%, 1%, 1.5%, 2%, and 2.5%. Each treatment was repeated three times. The observed response was consumers' acceptance using hedonic and hedonic quality tests and the fat content of meatballs. The results showed that vegetable meatballs with 1.5% gel content were the most preferred by panelists which contain 3.5% crude fiber and 14% fat.
Rancangan Tata Letak Fasilitas Ruang Produksi Roti Tawar Daun Katuk Skala Mini Pabrik Tirza M Avianti; Murdani Murdani; Titik Budiati
JOFE : Journal of Food Engineering Vol. 1 No. 2 (2022): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (411.362 KB) | DOI: 10.25047/jofe.v1i2.3178

Abstract

The design of the layout of the production room aims to support the smooth production process, make the movement of labor more efficient and raw materials that are not needed, determine the coordination of each production room which is arranged in such a way as to be able to support the maximum effectiveness and efficiency of production operations, as well as to prevent work accidents. The research method used is a field study which includes observations and interviews. Literature study was conducted by referring to previous research relevant to the problem. The results obtained are a map of the operation process to control the production process, the factory capacity per day is 80 units of white bread, per month of 1,600 units of white bread and 19,200 per year, the number of tools and machines needed is 49, 27 operators, and 18 production rooms with The total area of the factory required is 590.28 m2.
Pengaruh Penambahan Tepung Daun Katuk Terhadap Kualitas Organoleptik dan Fisik Roti Tawar Almira Salsabila; Rivana Agustin; Titik Budiati
JOFE : Journal of Food Engineering Vol. 1 No. 2 (2022): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1016.823 KB) | DOI: 10.25047/jofe.v1i2.3179

Abstract

The addition of katuk leaves in the process of making white bread aims to determine the effect of adding katuk leaves to consumer organoleptic results. The research methodology is a field study which includes observations and interviews. The results obtained are the proportion of katuk leaf flour in the manufacture of katuk leaf bread has an effect on the organoleptic results of color, taste, appearance, texture, aroma, expansion power, and specific volume of katuk leaf bread. The results of organoleptic color, taste, appearance, texture, aroma that were most preferred by respondents were plain bread with the addition of katuk leaf flour as much as 5%. Addition of more than 5% katuk leaf flour produces doughy and non-fluffy bread.
Pengaruh Pasteurisasi Non-Thermal Metode UV dan Ozon Terhadap Sifat Mikrobiologi dan Organoleptik Susu Segar Wahyu Suryaningsih; Supriono Supriono; Budi Hariono; Titik Budiati
Jurnal Ilmiah Inovasi Vol 22 No 2 (2022): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v22i2.3295

Abstract

Penelitian ini bertujuan mengetahui sifat mikrobiologis, laju inaktivasi bakteri E Coli dan Bacillus, sp. dan sifat organoleptik susu segar pasteurisasi non termal metode Ultraviolet (UV) dan ozon. Metodologi penelitian menggunakan rancangan acak lengkap factorial, yaitu waktu penyinaran UV 3, 6, dan 9 menit dan waktu pemaparan ozon 1,3 dan 5 menit, Penentuan laju inaktivasi bakteri menggunakan analisis regresi linier. Hasilnya menunjukkan bahwa pasteurisasi non-termal metode UV dan ozon mampu menonaktifkan bakteri E. coli dan bacillus, sp. Nilai laju inaktivasi bakteri E. coli lebih tinggi dibandingkan bakteri Bacillus, sp. Pasteurisasi metode UV dan UV-ozon menghasilkan model laju inaktivasi bakteri E. coli (µ) = 0,006 ln CFU/menit, model kinetika Y = - 0,006x + 0,1383 dengan R2 = 0,0577. Sedangkan laju inaktivasi bakteri Bacillus sp (µ) = 0,0002 ln CFU/menit, model kinetika Y = - 0,002x + 0,0566 dengan R2 = 0,0006. Nilai D bakteri E Coli dan Bacillus sp terendah pada pasteurisasi non-termal kombinasi penyinaran UV 6 menit dengan paparan ozon 5 menit. Pasteurisasi non-termal UV-ozon tidak mempengaruhi sifat organoleptik susu sapi, memiliki warna putih cerah, bau khas susu, bau ozon lemah, konsistensi cair yang homogen. Sifat organoleptik susu pasteurisasi non-termal menggunakan metode UV dan ozon sama dengan susu segar
Kultivasi Mikroalga Galdieria sp. dalam Limbah Gula (Molases) Stivanus Anggara Kurniawan; Titik Budiati; Delicia Yunita Rahman
JOFE : Journal of Food Engineering Vol. 2 No. 1 (2023): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v2i1.3742

Abstract

Microalgae have good potential in the food sector. Microalgae cultivation was carried out to obtain as much biomass as possible. Microalgae biomass contains carbohydrates, proteins, and lipids. This study aims to determine the effect of providing a carbon source in the form of waste sugar (molasses) on the carbohydrate, protein and lipid content of Galdieria sp. microalgae. The cultivation method used is the batch culture method, namely cultivation without continuous addition of media. Cultivation used 5 treatments with 3 replications. The results obtained from this study were that the concentration of 5% molasses waste had a significant effect on the content of carbohydrates, proteins and lipids
Effect Of Hydrogen Peroxide Concentration on The Deacetylation Degree Of Chitosan Extracted From Maggot Waste Titik Budiati; Silvia Oktavia Nur Yudiastuti; Agung Wahyono
Food Science and Technology Journal (Foodscitech) Vol. 6 No. 2 (2023)
Publisher : Universitas Dr Soetomo

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

Abstract

The objective of this study was to determine the effect of hydrogen peroxide concentration on the deacetylation degree of chitosan extracted from maggot waste. Different hydrogen peroxide concentration (0%, 13%, 15%, and 20%) was studied. The degree of deacetylation of chitosan by using FTIR was found 75.3%, 77.6%, 78%, and 78.6% for a concentration of H2O2 of 0%, 13%, 15%, and 20%, respectively. The quality of chitosan extracted from the pupae shell of maggot waste meets the requirements of SNI 7949-2013. The concentration of H2O2 might increase the deacetylation degree of chitosan extracted from maggot waste.
Optimization of Mango Flour Formulation (Mangifera indica L) Arumanis Variety using Response Surface Methodology Silvia Oktavia Nur Yudiastuti; Titik Budiati; Yossi Wibisono; Oryza Ardhiarisca; Findi Citra Kusumasari; Wiwik Handayani; Yesi Indah Dwi Kusuma Hariyanti
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 4 (2024): December 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i4.1334-1343

Abstract

Mango (Mangifera indica L) is one of commodities with high food loss rate due to the characteristics of mango, which is easily spoiled and difficult to store. One of the strategies to reduce mango food loss caused by post-harvest handling is the diversification of mango products. Mango flour can be developed to minimize mango food waste and enhance its added value. This study aimed to determine the optimum formulation for making mango flour. The study used Response Surface Methodology (RSM) type Central Composite Design (CCD) to optimize mango flour yield, using three factors: rice flour concentration (X1: 2 5%), maltodextrin concentration (X2: 2-5%), and tapioca flour concentration (X3: 2-5%). The significance of response was carried out using analysis of variance (ANOVA) at the 95% confidence level (p<0.05). The linear model was the model suggested by software. Model analysis showed that rice flour and tapioca flour concentration significantly affected mango flour yield, while maltodextrin did not have a considerable impact. Based on the results of this study, the optimum conditions in making mango flour were found using rice flour concentration of 4.94%, maltodextrin concentration of 2.25%, and tapioca flour concentration of 4.88% to produce mango flour yield of 20.9578%. Keywords: Mango flour, Optimization, Response surface methodology, Yield.
Co-Authors Agung Wahyono Almira Salsabila Ari Rahayuningtyas Budi Hariono Delicia Yunita Rahman Enny Sholichah Faradila Nurintan Findi Citra Kusumasari Maudiadwi Arsiwi Murdani Murdani Nok Afifah Novita Indrianti Oryza Ardhiarisca Rima Kumalasari Rivana Agustin Silvia Oktavia Nur Yudiastuti Stivanus Anggara Kurniawan Supriono Supriono Tirza M Avianti Wahyu Suryaningsih Wiwik Handayani Yesi Indah Dwi Kusuma Hariyanti Yossi Wibisono