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All Journal Jurnal Aplikasi Teknologi Pangan Jurnal Pengelolaan Laboratorium Pendidikan Jurnal Ilmiah Inovasi
Choirul Anam
Departemen Of Food Science Tecnology, Faculty Of Agriculture, Universitas Sebelas Maret, Surakarta
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Education Immunology & microbiology Other

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Fortifikasi Tepung Kelapa Pada Biskuit Anak Balita Hatmiyarni Tri Handayani; Choirul Anam
Jurnal Ilmiah Inovasi Vol 21 No 2 (2021): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v21i2.2646

Abstract

Tepung kelapa merupakan salah satu alternatif dalam penambahan produk pangan dengan tepung terigu ataupun untuk substitusi tepung terigu karena nutrisinya yang tinggi sehingga sangat berpotensi untuk pengembangan produk pangan terutama biskuit anak balita. Tujuan penelitian ini adalah menentukan proporsi tepung terigu dan tepung kelapa yang tepat sebagai bahan baku biscuit anak balita yang dapat diterima dari sudut pandang kandungan nutrisi, sifat tekstur, dan penerimaan panelis. Penelitian ini menggunakan proporsi tepung terigu : tepung kelapa yaitu sampel A (90%:10%), sampel B (80%:20%), dan sampel C (70%:30%). Hasil penelitian menunjukkan bahwa sampel yang sesuai dengan standar kandungan gizi dan kekerasan adalah sampel C (70%:30%), dengan kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar, dan tingkat kekerasan berturut-turut sebesar 8,75%, 27,98%, 62,60%, 0,67%, dan 177.9826N/mm2. Biskuit dengan fortifikasi tepung kelapa memiliki nilai gizi sesuai standard dan berdasarkan tingkat kesukaan dapat diterima dan disukai oleh panelis.  
Pengaruh Jenis dan Konsentrasi Penstabil Terhadap Karakteristik Fisikokimia dan Organoleptik Chili Cream Cheese Hani Yahdiyani; Choirul Anam; Esti Widowati
Jurnal Aplikasi Teknologi Pangan Vol 4, No 2 (2015): Mei 2015
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (125.863 KB)

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan konsentrasi penstabil yang baik terhadap karakteristik fisikokimia dan organoleptik chili cream cheese. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 2 faktor, yaitu jenis penstabil (gelatin dan CMC) dan konsentrasi penstabil (0,4%; 0,6% dan 0,8%). Hasil penelitian menunjukkan bahwa jenis dan konsentrasi penstabil memberi pengaruh terhadap viskositas, kadar air, kadar protein dan kadar lemak, tetapi tidak berpengaruh terhadap rendemen, serta tidak berpengaruh pada uji perbandingan jamak oleh panelis terhadap aroma, rasa, aftertaste dan overall, namun berpengaruh terhadap warna dan daya oles. Semakin tinggi konsentrasi bahan penstabil yang ditambahkan menyebabkan kenaikan rendemen, viskositas, kadar air, dan kadar protein terlarut, namun menyebabkan penurunan kadar lemak. Chili cream cheese yang dinilai paling baik oleh panelis adalah chili cream cheese dengan penambahan gelatin 0,8%. Penambahan gelatin pada konsentrasi 0,8% berdasarkan parameter rendemen, viskositas, kadar air dan kadar protein terlarut memiliki nilai tertinggi namun kadar lemak kasar terendah.
Efektivitas Pelatihan Workshop Laboratorium Terhadap Asisten Laboratorium di Fakultas Pertanian UNS Sri Liswardani; S Sulistyo; Choirul Anam
Jurnal Pengelolaan Laboratorium Pendidikan Vol. 4, No. 2, Juli 2022
Publisher : UPT Laboratorium Terpadu, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jplp.4.2.42-47

Abstract

The laboratory is one of the strategic supporting elements of academic activities in universities. The laboratory is a means for students and lecturers to carry out educational, research, and community service activities. Laboratory users are practicum students, research and lecturers. For this reason, it is necessary to make a special strategy, namely providing provisions for practical assistants. In practicum assistants have a role of almost 85% in the practicum process, so the intensity of assistants with students is much more. The purpose of the study was to measure the effectiveness of assistant training through lab workshops to increase their competence by providing sufficient knowledge about knowledge of laboratory equipment, chemicals and occupational safety and health (K3) in the laboratory for practical assistants in the Laboratory of Animal Husbandry Study Program and Science Study Program. Food Technology, Faculty of Agriculture, UNS. The target for the achievement of this research activity is that the practical eye assistant has knowledge of knowledge of laboratory equipment, chemicals and K3 in the laboratory in a laboratory environment. The method of carrying out the activities is carried out in three procedures, namely (1) pretest and posttest, (2) briefing and discussion, and (3) training and practice on knowledge of laboratory equipment, chemicals and K3 in the laboratory. Data analysis used descriptive analysis, paired sample t-test. The results of this study obtained that the mean or average before the workshop was 86.67 and after the workshop was 90.86 it was very clear that there was an increase in the knowledge of lab assistants after the laboratory workshop. It can be concluded in this study that the training of assistants through lab workshops can be useful for practical eye assistants, increasing their competence in knowledge of laboratory equipment, chemicals and occupational safety and health (K3) in the laboratory at the Laboratory of Animal Husbandry Study Program and Technology Science Study Program. Food Faculty of Agriculture UNS.
Co-Authors Achmad Ridwan Ariyantoro, Achmad Ridwan Danar Praseptiangga Esti Widowati Hani Yahdiyani Hatmiyarni Tri Handayani Raden Baskara Katri Anandito S Sulistyo Sri Liswardani Yulviatun, Anastriyani