Article Per Year (5 Year)
p-Index From 2021 - 2026
5.017
P-Index
This Author published in this journals
All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Teknologi Pangan Jurnal Ilmiah Pangabdhi Jurnal Sains dan Teknologi Pangan Indonesian Journal of Agricultural Research Food Science and Technology Journal (Foodscitech) BUANA SAINS Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Journal of Functional Food and Nutraceutical PLAKAT : Jurnal Pelayanan Kepada Masyarakat Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences International Journal of Advance Tropical Food (IJATF) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Teknologi Pangan Journal of Science and Social Development
Ulya Sarofa
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Nursing Physics Social Sciences Veterinary Other

Published : 54 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 54 Documents
Search

 1   2   3   4   5 
PENGGUNAAN GLISEROL MONOSTEARAT PADA PROPORSI TEPUNG KACANG HIJAU DENGAN TEPUNG BERAS DALAM PEMBUATAN CAKE Basuki, Enny Karti; Sarofa, Ulya; Unut, Gita
REKAPANGAN Vol 2, No 2 (2008): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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

Abstract

PENGGUNAAN GLISEROL MONOSTEARAT PADA PROPORSI TEPUNG KACANG HIJAU DENGAN TEPUNG BERAS DALAM PEMBUATAN CAKE
PEMANFAATAN KULIT BUAH JERUK VALENCIA (Citrus sinensis ’Valencia’)dan KULIT BUAH NAGA MERAH (Hylocereus costaricensis) UNTUK PEMBUATAN FRUIT LEATHER Sarofa, Ulya; .,, Sudaryati; Nuraini, Farida
REKAPANGAN Vol 12, No 1 (2018): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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

Abstract

ABSTRAK Fruit  leather adalah jenis produk makanan  yang  berasal dari daging buah  yang  telah dihancurkan dan dikeringkan.  Kulit buah naga merah merupakan limbah yang bisa dimanfaatkan karena kandungan antioksidan dan komponen gizi lain yang tinggi, begitu pula kulit buah jeruk valencia selain kandungan gizinya juga mengandung flavor yang disukai konsumen. Tujuan dari penelitian ini untuk  mengetahui pengaruh proporsikulit jeruk Valencia-kulit buahnaga  merah  dengan penambahangula terhadapmutu fruit leather yang dihasilkan.Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiridari 2 faktor dengan 3 kali ulangan. Faktor I  :  Proporsi kulit jeruk Valencia : kulit buah naga merah, yaitu (95 : 5),(85 : 15), dan(75 : 25), Faktor II :Penambahan gula  yaitu :55 %, 60%, 65%. Analisis data yang digunakan adalah analisis varian dan jika terdapat perbedaan nyata dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) pada taraf 5%. Hasil perlakuan terbaik didapatkan pada perlakuan proporsi kulit jeruk Valencia-kulit buah naga merah (75:25) dengan penambahan gula 55%, dengan karakteristik aktifitas antioksidan 54,69% ; total asam 0,88% ; gula reduksi 19,11% ;  daya sobek 144,83 N/cm ; kadar air 16,71% ; kadar vitamin C 4,09% ;nilai total rangking untuk uji organoleptik rasa 120,5 ; warna 82,5 ; aroma 110,5 ; dan tekstur 139,5. Kata Kunci: Fruit Leather, Kulit Jeruk Valencia, Kulit Buah Naga Merah
KAJIAN PENAMBAHAN GARAM DAN LAMA PENGERINGAN TERHADAP KUALITAS TERASI BUBUK IKAN MUJAIR (OREOCHROMIS MOSSAMBICUS) Sarofa, Ulya; Sudaryati, Sudaryati; Rhomadloni, Muchamad
Jurnal Sains dan Teknologi Pangan 2017: PROSIDING SEMINAR NASIONAL FKPT-TPI 2017
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (25.875 KB)

Abstract

Abstrak Terasi merupakan salah satu hasil fermentasi udang atau ikan yang banyak dijumpai sebagai hasilpengolahan pangan, khususnya sebagai penyedap. Seiring dengan tuntutan  konsumen, maka perlu adanyapenyediaan produk yang lebih praktis, misalnya dengan mengolah menjadi terasi instan (bubuk) yang siap pakai.Ikan mujair banyak dihasilkan sebagai hasil samping pada usaha tambak, layak digunakan sebagai bahan bakuterasi. Beberapa factor yang menentukan kualitas terasi bubuk antara lain adalah penambahan garam dan lamapengeringan. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan garam dan lama pengeringan terhadap kualitas terasi bubuk yang dihasilkan. Penelitian ini menggunakan rancangan acak lengkap polafaktorial dengan dua faktor. Faktor I adalah penambahan garam 15%, 20%, 25% , Sedangkan Faktor II adalahlama pengeringan 8 jam, 10 jam, 12 jam. Berdasarkan hasil penelitian, perlakuan terbaik adalah perlakuanpenambahan garam 15% dengan lama pengeringan 12 jam yang menghasilkan terasi dengan karakteristik  kadarair 2,21%, kadar abu 0,71%, kadar protein 43,47%, Aw 0,22 dan total mikroba 2,03 log Cfu/gr, dengan nilaikesukaan aroma 104 dan warna 114.  Kata kunci : Terasi bubuk, Ikan Mujair, Garam, Pengeringan
The Properties Study of Mangrove Fruit Flour Composited with Taro and White Uwi Tubers Jariyah, Jariyah; Sarofa, Ulya; Ratna, Rawiri Yunia
Food Science and Technology Journal (Foodscitech) Vol 3 No 2 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.503 KB) | DOI: 10.25139/fst.v3i2.3231

Abstract

This research is a part of research on the study of the glycemic index value of biscuit products from mangrove fruit flour with flour from various of tubers. The tubers used in this study were taro and white uwi. The types of mangrove fruit used were pedada and lindur. The starch content in taro tubers and white uwi can be used to make biscuits. It is known that both pedada (Sonneratia caseolaris) and lindur (Bruguiera ghymnorhiza) flour have anti-diabetic and anti-cholesterol properties. This study aims to analyze the characteristics of the biscuits from the formulation of a mixture of mangrove fruit flour with taro and white uwi tubers. This study used a one-factor completely randomized design with 10 levels of treatment, namely the proportion of mangrove fruit flour types of pedada and lindur and taro and white uwi tuber flour with the formula 0: 100, 10:90, and 20: 80. Biscuit product analysis parameters include proximate, organoleptic analysis, and glycemic index. Measurement of the glycemic index value was carried out in vivo using 22 respondents normal human, healthy, with a blood glucose of 80-100 mg / dL. Blood draws were carried out for 120 minutes at 30-minute intervals. The best biscuits were obtained in the formulation of pedada fruit : taro flour (20: 80), with criteria 84.07%, of yield,  3.72% of moisture content, 3.45% of ash, 4.33% of protein, 7.16% of fat, carbohydrates of 81.34%, 64.39% of starch, the dietary fiber content of 7.69%. Organoleptic test results showed 5.69 of color, the taste of 6.68, texture of 6.54, aroma of 7.13. In vivo test results obtained glycemic index values of 51.46, and glycemic load of 12.90
The Properties Study of Mangrove Fruit Flour Composited with Taro and White Uwi Tubers Jariyah, Jariyah; Sarofa, Ulya; Ratna, Rawiri Yunia
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 2 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.503 KB) | DOI: 10.25139/fst.v3i2.3231

Abstract

This research is a part of research on the study of the glycemic index value of biscuit products from mangrove fruit flour with flour from various of tubers. The tubers used in this study were taro and white uwi. The types of mangrove fruit used were pedada and lindur. The starch content in taro tubers and white uwi can be used to make biscuits. It is known that both pedada (Sonneratia caseolaris) and lindur (Bruguiera ghymnorhiza) flour have anti-diabetic and anti-cholesterol properties. This study aims to analyze the characteristics of the biscuits from the formulation of a mixture of mangrove fruit flour with taro and white uwi tubers. This study used a one-factor completely randomized design with 10 levels of treatment, namely the proportion of mangrove fruit flour types of pedada and lindur and taro and white uwi tuber flour with the formula 0: 100, 10:90, and 20: 80. Biscuit product analysis parameters include proximate, organoleptic analysis, and glycemic index. Measurement of the glycemic index value was carried out in vivo using 22 respondents normal human, healthy, with a blood glucose of 80-100 mg / dL. Blood draws were carried out for 120 minutes at 30-minute intervals. The best biscuits were obtained in the formulation of pedada fruit : taro flour (20: 80), with criteria 84.07%, of yield,  3.72% of moisture content, 3.45% of ash, 4.33% of protein, 7.16% of fat, carbohydrates of 81.34%, 64.39% of starch, the dietary fiber content of 7.69%. Organoleptic test results showed 5.69 of color, the taste of 6.68, texture of 6.54, aroma of 7.13. In vivo test results obtained glycemic index values of 51.46, and glycemic load of 12.90
CHARACTERISTICS OF CHITO OLIGOSACARIDE HYDROLYSATE FROM CRAB (Portunus Pelagic) WASTE HYDROLYZED BY CHITOSANASE Prasetyo, Mohammad Rafi; Sarofa, Ulya; -, Rosida
Food Science and Technology Journal (Foodscitech) Vol. 4 No. 2 (2022): FOODSCITECH
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v4i2.4442

Abstract

Enzymatic hydrolysis of chitooligosaccharides can be carried out using the chitosanase enzyme. Chitosanase enzyme is a glycosyl hydrolase enzyme that catalyzes the hydrolysis of β- 1,4 glycosidic bonds of chitosan to produce low molecular weight chitooligosaccharides. The crab shell (Portunus pelagicus) has the potential to be used as Chito oligosaccharides because the crab shell contains 20-30% chitin. This study aims to determine the effect of chitosanase enzyme concentration and duration of hydrolysis on the characteristics of chitooligosaccharides (COS) from crab shells. This research was conducted using a factorial completely randomized design (CRD) method with two factors and two replications. The factory was enzyme concentration (0.5%, 1%, and 1.5%), factor II was hydrolysis time (3 hours, 4 h, ours and 5 hours). The data were obtained using ANOVA if there was a significant difference, followed by Duncan's Test (DMRT). The results showed that the enzyme concentration (1.0%) and hydrolysis time (4 hours) was the product with the best treatment with a chemical composition of 84.96% yield, 4.83 kDa molecular weight, 86.87% degree of deacetylation and FTIR test results indicate the presence of a functional group, the OH group is obtained at a wavelength of 3624.25 cm-1 and the NH group is at a wavelength of 3404.36 cm-1. Keywords: chitooligosaccharides, chitosanase, hydrolysis,
The Characteristics of Synbiotic Yoghurt Ice Cream Made from Ice Cream Mix and Purple Yam Yoghurt (Dioscorea alata) Rosida; Sarofa, Ulya; Wardhani, Raden Roro Regita Prasetyo
Journal Akademik Universitas Swiss German Vol. 3 No. 2 (Feb 2022)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v3i2.82

Abstract

Synbiotic yoghurt ice cream is a kind of ice cream made from ice cream mix (milk, skim milk and sugar) and purple yam yoghurt as the main ingredient. The inulin, prebiotic compound of purple yam, inulin, can trigger the growth of beneficial bacteria so it would beneficial for the health. The addition of stabilizer, xanthan gum, aims to produce yoghurt ice cream with a soft texture. The aim of this study to determine the effect of proportion of ice cream mix:yoghurt and concentration of xanthan gum on yoghurt ice cream characteristics. This study used a completely randomized design-factorial pattern with two factors and three replications. The factors are proportion of ice cream mix:yoghurt (70:30; 60:40; 50:50) and concentration of xanthan gum (0.1%; 0.2%; 0.3.%). The observed data were analyzed using ANOVA, followed by DMRT test at 5% level if there were significant differences. The study revealed that the best treatment, based on physicochemical properties of ice cream, is the proportion of ice cream mix:yoghurt (60:40) and xanthan gum concentration (0.2%) with total LAB of 8.55 log CFU/ml; overrun 27.69%; melting time 13.51 min/10 gr; total dissolved solids 31.00 OBrix; viscosity 517.00 mPas. Keywords: yoghurt ice cream, synbiotic, purple water yam, xanthan gum
The Shelf life Prediction of Sorghum Modified Flour Crackers Using Critical Moisture Approach Ulya Sarofa; Riski Ayu Anggreini
International Journal of Advance Tropical Food Vol 1, No 1 (2019)
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v1i1.4933

Abstract

 The objectives of this research were to produce crackers based on sorghum modified flour and to predict its shelf life using a critical moisture approach. The research was conducted in two stages. The first stage was to determine the best crackers of nine formulations. The second stage was to predict the shelf life of the best crackers formulation by using a critical moisture content approach. The best crackers were produced from a mixture of 50% sorghum modified flour, 50% wheat flour and 25% margarine. The products had a puffing ratio of 38,04 %, and hardness of 28.86 N. The moisture sorption isotherm curve of sorghum modified flour crackers could be described using a Hasley model. Using the critical moisture approach, sorghum modified flour crackers packaged in a metalized plastic and stored at 30°C and stored at 84% relative humidity, the product shelf life would be 207 days.
Bacterial Contamination on Meatballs Sold in Traditional Markets P.D. Surya Market in East Surabaya Region Causes a Decline in People's Income Alfiyatus Sholichah; Ratna Yulistiani; Ulya Sarofa; Dadik Raharjo
Budapest International Research and Critics Institute-Journal (BIRCI-Journal) Vol 5, No 4 (2022): Budapest International Research and Critics Institute November
Publisher : Budapest International Research and Critics University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33258/birci.v5i4.7290

Abstract

Coliform, Escherichia coli and Salmonella sp. are bacterial pathogen that causes foodborne disease which often contaminates food that is harmful to human health. The sale of meatballs without packaging accompanied by poor hygiene and environmental sanitation conditions has a high potential for contamination by Coliform, Escherichia coli and Salmonella sp. The purpose of this study was to identify the contamination of Coliform, Escherichia coli and Salmonella sp in bulk and packaged meatballs sold at PD Pasar Surya in the East Surabaya Region and to determine the relationship between the hygiene and sanitation of traders on the level of bacterial contamination, Coliform contamination, Escherichia coli and Salmonella sp in bulk and packaged meatballs. This research is a cross sectional study and the sample was taken by purposive sampling method. The relationship between hygiene and sanitation of traders with microbiological quality of bulk meatballs and packaged meatballs using Chi Square. The results showed that the level of total bacterial contamination was higher in bulk meatballs (66.6%) compared to packaged meatballs (40%), Total Coliform bulk meatballs were 60% higher than packaged meatballs (40%), Escherichia coli meatballs Bulk meat (40%) is higher than packaged meatballs (20%), Salmonella sp in bulk meatballs (33.3%) is higher than packaged meatballs (40%). There is a significant relationship between the hygiene and sanitation of traders and the level of bacterial contamination, Coliform, Escherichia coli and Salmonella sp.
Pengaruh Maltodekstrin Dan Waktu Pengeringan Terhadap Sifat Sambal Pecel Bubuk Dan Pendugaan Umur Simpannya Zhorif, Muhammad Naufal; Rosida, Rosida; Sarofa, Ulya
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (712.86 KB) | DOI: 10.33772/jstp.v8i1.30916

Abstract

Sambal pecel adalah sambal yang terbuat dari campuran kacang tanah sangrai atau goreng yang dihaluskan ditambahkan bumbu seperti cabai, gula merah, bawang putih, garam, asam jawa, dan daun jeruk. Dalam pembuatan sambal pecel bubuk, perlu ditambahkan filler yang berfungsi untuk mempermudah proses penyeduhan dan juga dapat memudahkan proses pengeringan. Pengisi yang dipilih dalam penelitian ini adalah maltodekstrin. Proses pengeringan membutuhkan waktu yang tepat untuk mengasilkan produk yang baik. Tujuan dari penelitian ini adalah untuk mengetahui konsentrasi maltodekstrin dan waktu pengeringan terbaik terhadap karakteristik sambal pecel bubuk. Penelitian ini menggunakan desain rancangan acak lengkap (RAL) dengan pola faktorial yang terdiri dari 3 level dengan 2 faktor. Faktor pertama adalah maltodekstrin (M) yang terdiri dari 3 level (5%, 10% dan 15%). Sedangkan faktor kedua adalah waktu pengeringan (W) yang terdiri dari 3 level (8, 10 dan 12 jam). Metode analisis yang digunakan terdiri dari uji kadar air, kadar abu, kadar lemak, rendemen, kelarutan, daya rehidrasi, kekentalan, uji skoring dan pendugaan umur simpan. Penambahan konsentrasi maltodekstrin 10% dan waktu pengeringan 10 jam merupakan perlakuan terbaik dalam penelitian ini dengan hasil kadar air 3,24%, kadar abu 3,86%, kadar lemak 31,81%, rendemen 73,96%, kelarutan 57,46%, daya rehidrasi 90,44%, kekentalan 202,6 Mpas, uji skoring warna 3, 95 (coklat), uji skoring rasa 4,15 (terasa pecel), uji skoring aroma 4,0 (beraroma pecel), serta umur simpan berturut-turut pada suhu 15, 30, dan 45°C yaitu 74, 53, dan 39 hari.
Co-Authors -, Rosida .,, Latifah .,, Rosida .,, Sudaryati A, Syamsul Alfiyatus Sholichah Andre Yusuf Trisna Putra Andriani, Revina Catharina anggreini, riski ayu Ardini, Diza Lailuna Bahrul Ulum Bintang Safir Kelana, Mahatma Cholifah, Milenia Fitria Dadik Raharjo Dedin F Rosida Desimerina, Ranita Dewi Wulandari, Lina Putri Dharmanto, Ernando Setyo Didiek Tranggono DS, Ria Endang Yektiningsih, Endang Enny Karti Basuki Fauzi, Arini Rista Hadi Munarko Handoyo, Ahmad Maulana Fikri Hanum, Eva amelia Reza Hardiani, Esti Harnanda, Melinda Indah Herdianto, Ferly Wirawan Irmawati Irmawati Ismuning Dinar Rahmani, Ismuning Jariyah Jariyah Jariyah Jariyah Kurnianto, M. Alfid Kurnianto, Muhammad Alfid Mardiyah STP Mazidatu Zulfa, Nanda Moh Faizal Nuraini, Farida Prasetyo, Mohammad Rafi Pratama, Raka Adi Prihandayaningsingsih, Nur Cahyani Raharja, Wildan Taufik Rahma, Sania Khoiri Ratna Yulistiani Ratna Yulistyani Ratna, Rawiri Yunia rekapangan, Latifah Rhomadloni, Muchamad Rifky Andri Pratama Rompis, Patricia Febriani Rosano Darmawan, Stefanus Rosida Rosida Rosida Rudi Nurismanto Safa Asy’ari, Aidha Salsabila, Aurellia Sanjaya, Yushinta Arsitina Sopadeo, Peter Adeye Sri Djajati Sri Winarti Sudaryati Sudaryati Suyuti, Ahmad Syari, Ririef Mutiara Tri Mulyani Tri Redyta Febryanti Unut, Gita Urania, Samii’unida’ Llona Wardhani, Raden Roro Regita Prasetyo Widianti, Erika Yudda Arief Wibowo Yunita Satya Pratiwi Yushinta Aristina Sanjaya Zainal Abidin Achmad Zakaria, Khoirunnisa Zhalila Zhorif, Muhammad Naufal