Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

1.235

P-Index

This Author published in this journals

All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Food Science and Technology Journal (Foodscitech) JURNAL PANGAN Jurnal Ilmiah Inovasi Journal of Food Engineering

Titik Budiati

Politeknik Negeri Jember

Author-ID : 3675121

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Education Engineering Social Sciences Other

Published : 8 Documents Claim Missing Document

Claim Missing Document

Articles

Title

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

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

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

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.

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

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

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

Title Search

Found 4 Documents Search Journal : Journal of Food Engineering

Abstract

Abstract

Abstract

Abstract

Title

Found 4 Documents
Search
Journal : Journal of Food Engineering