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 
PEMBUATAN VELVA SINBIOTIK MENGKUDU (Morinda citrifolia L.) (KAJIAN PENAMBAHAN SUSU SKIM DAN KONSENTRASI BAKTERI ASAM LAKTAT) Harnanda, Melinda Indah; Rosida, Rosida; Sarofa, Ulya
Jurnal Sains dan Teknologi Pangan Vol 7, No 2 (2022): 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 (667.106 KB) | DOI: 10.33772/jstp.v7i2.25090

Abstract

Velva merupakan salah satu jenis makanan beku yang serupa dengan es krim tetapi memiliki kadar lemak yang rendah karena tidak menggunakan lemak susu dan mempunyai kandungan vitamin C dan serat yang tinggi. Pada penelitian ini dibuat velva sinbiotik mengkudu sebagai minuman kesehatan yang mengandung komponen prebiotik (serat pangan) dan probiotik (starter bakteri asam laktat). Penelitian ini bertujuan untuk mengetahui pengaruh penambahan susu skim dan konsentrasi starter bakteri asam laktat (BAL) terhadap karakteristik velva sinbiotik mengkudu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan dua faktor, faktor I adalah konsentrasi penambahan susu skim (10%, 15%, 20%) dan faktor II adalah konsentrasi starter BAL (3%, 5%, 7%). Data yang diperoleh dianalisis menggunakan ANOVA dan apabila terdapat perbedaaan nyata antar perlakuan maka dilanjutkan dengan uji lanjut DMRT taraf 5%. Velva sinbiotik dengan penambahan susu skim 20% dan konsentrasi starter BAL 3% merupakan perlakuan terbaik dengan total BAL 9,219 logCFU/ml; total padatan terlarut 35,25°Brix, viskositas 568,85 m.Pas, overrun 29,75%, waktu pelelehan 17,83 menit, kadar vitamin C 113,83 mg/100gr, aktivitas antioksidan 95,92%, kadar protein 1,50%. Hasil uji organoleptik menunjukkan rata-rata skor kesukaan rasa 4,24 (suka); aroma 3,48 (agak suka); warna 4,12 (suka), dan tekstur 4,12 (suka). Serta serat pangan sebesar 2,90% dan kadar lemak sebesar 0,79%. Memenuhi SNI Shorbet dalam label nutrisi 1995 dan es krim.
Pemberdayaan Warga Desa Tawangargo dalam Penggunaan Food Dehydrator Pada Produk Pangan Olahan Dried Fruit and Vegetable (Druive) Sanjaya, Yushinta Arsitina; Sarofa, Ulya; Suyuti, Ahmad; Widianti, Erika; Safa Asy’ari, Aidha
Jurnal Ilmiah Pangabdhi Vol 9, No 2: Oktober 2023
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v9i2.20055

Abstract

Fruits and vegetables are perishable commodities that require post-harvest handling such as drying processes to increase their life span. The inhabitants of Tawangargo Village work mostly as farmers, where the handling of fruits and vegetables commodities in fresh form or processed directly into various dishes. To increase the knowledge of the population, there is a need for training and exposure in the use of appropriate technology for food dehydrator as a tool for drying fruits and vegetables. The dedication program is carried out in the Tawangargo district of Karangploso district Malang with the aim of creating fruit and dry vegetables (druive) products through the design and training of the production of products with a process that is especially simple for members of the PKK. The results of the training are expected to enhance knowledge as well as to be an appropriate alternative technology product that can be used over a long period of time.
Pengolahan Mie Kering Tersubstitusi Tepung Mangrove Sebagai Diversifikasi Produk UMKM SOMANO Surabaya di Masa Pandemi Covid-19 : Pengolahan Mie Kering Tersubstitusi Tepung Mangrove Ulya Sarofa; Luqman Agung Wicaksono
Journal of Science and Social Development Vol. 4 No. 2 (2021): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v4i2.509

Abstract

SOMANO MSMEs are MSMEs (Micro, Small and) Medium Enterprises) engaged in food and beverages made from mangrove fruit (Sonneratia caseolaris). SOMANO MSMEs are very potential because they are located close to the location of Mangrove Ecotourism Surabaya. However, the covid-19 pandemic has an impact on the declining number of Mangrove ecotourism tourists, which also led to a decrease in sales of SOMANO MSMEs. During this time MSMEs SOMANO is more focused on making liquid mangrove processed in the form of mangrove syrup. To increase sales during the covid-19 pandemic, it is necessary to diversify products, especially healthy functional products that can generally improve health. Mangrove flour has a high enough dietary fiber component that can improve digestive health which indirectly can also increase the body's overall immunity. Mangrove flour-subtitling dry noodle products were chosen as diversification of SOMANO MSME products, because previously these MSMEs did not have the type of products in the form of dry noodles. In addition, dry noodles are a type of food that is quite popular by the people of Indonesia so that it is expected to boost the sales of SOMANO MSMEs during the Covid-19 Pandemic. Therefore, it is considered necessary to carry out PIHAT community service program (Grant application of research results for the community) based on innovation of mangrove flour processed products as product diversification. The purpose of PIHAT community service activities is: increasing the knowledge and skills of SOMANO MSMEs, especially their owners and employees in processing mangrove flour into dry noodle processed products and introducing good ways of packaging and marketing products so as to increase product sales. The methods that will be used are extension and training on processing dried noodles substituted mangrove flour and packaging and marketing. At the end of the training activity, donated tools in the form of noodle makers and food cabinet dryers that are expected to help MSME owners in producing mangrove noodles.
Peningkatan Kualitas Produksi Wafer Stick di PT Garudafood Putra Putri Jaya dengan Metode Six Sigma Zakaria, Khoirunnisa Zhalila; Sarofa, Ulya
Teknotan: Jurnal Industri Teknologi Pertanian Vol 18, No 1 (2024): TEKNOTAN, April 2024
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol18n1.6

Abstract

PT Garudafood Putra Putri Jaya merupakan salah satu perusahaan makanan dan minuman yang terbesar di Indonesia.  Perusahaan yang berlokasi di Jawa Timur ini memiliki fokus dalam memproduksi biskuit, salah satunya adalah wafer stick. Proses produksi yang dilakukan secara terus menerus membuat perusahaan memerlukan perhatian ekstra dalam mengendalikan kualitas wafer stick yang renyah. Tujuan penelitian ini adalah untuk mengidentifikasi kualitas dan nilai sigma produk wafer stick selama bulan September 2023 – Desember 2023, serta memberikan usulan perbaikan untuk meningkatkan kualitas produk wafer stick. Hasil penelitian menunjukkan bahwa pada produk wafer stick terdapat tiga jenis defect, yaitu panjang stick (35,09%), diameter stick (53,39%), dan visual stick (11,52%). Saat ini, perusahaan berada di level 2,08 sigma dari nilai 6 sigma dengan kapabilitas kapabilitas proses 0,69 yang artinya kapabilitas proses nya masih kurang. Menggunakan fishbone diagram, diketahui terdapat tiga penyebab defect, yaitu faktor mesin, faktor metode, dan faktor manusia. Berdasarkan metode FMEA (Failure Mode and Effect Analysis), diketahui RPN (Risk Priority Number) tertinggi pada defect panjang stick adalah sensor error sebesar 175. Pada defect diameter stick, RPN tertinggi adalah spinner tidak pas dengan suhu oven dan nozzle aus sebesar 144. Pada defect visual stick, RPN tertinggi adalah spinner tidak pas dengan suhu oven sebesar 150. Usulan perbaikan yang diberikan adalah membuat standar penggantian sensor mesin baking, melakukan cleaning pada sensor selama dua jam sekali, melakukan evaluasi terhadap standar spinner yang telah ditetapkan, memberikan training atau pelatihan kepada operator mengenai sop dalam penggunaan spinner mesin, dan membuat standar waktu penggantian nozzle pada nozzle yang bermasalah.
APLIKASI TEPUNG KULIT SINGKONG (Manihot esculenta) MODIFIKASI PADA COOKIES BEBAS GLUTEN (KAJIAN: PENAMBAHAN SIRUP FRUKTOSA DAN MARGARIN) Prihandayaningsingsih, Nur Cahyani; Sarofa, Ulya; Yulistiani, Ratna
Jurnal Sains dan Teknologi Pangan Vol 8, No 5 (2023):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i5.43531

Abstract

Pengolahan singkong menghasilkan limbah, persentase limbah kulit singkong mencapai 10-20% dari umbinya. Pemanfaatan kulit singkong dapat dijadikan produk tepung termodifikasi melalui proses fermentasi dengan Lactobacillus casei. Penerapan tepung kulit singkong yang dimodifikasi dapat dijadikan produk kue. Tujuan penelitian ini adalah untuk mengetahui pengaruh margarin dan sirup fruktosa terhadap sifat cookies. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan pola faktorial yang terdiri dari 3 taraf dengan 2 faktor. Faktor pertama adalah sirup fruktosa yang terdiri dari 3 taraf (25%, 35%, dan 45%). Sedangkan faktor kedua adalah margarin yang terdiri dari 3 taraf (65%, 75% dan 85%). Pengujian cookies secara analitik meliputi Uji Fisika (Hasil, Kekuatan Tarik dan Daya Bengkak), Uji Organoleptik dan Uji Kimia (Uji Kadar Air dan Lemak). Hasil penelitian menunjukkan bahwa formulasi margarin dan sirup fruktosa tidak berpengaruh nyata terhadap sifat warna pada cookies, dengan nilai perlakuan terbaik sebesar 57,47% untuk rendemen, 4,6N untuk daya patah dan 116,98% untuk volume pengembangan. Hasil uji kimia pada cookies terbaik mempunyai kadar air 3,90% dan kadar lemak 33,95%. Uji organoleptik menghasilkan nilai 3,95 (Suka) untuk warna, 3,9 (Suka) untuk aroma, 3,6 (Suka) untuk tekstur dan 3,55 (Suka) untuk rasa.
KARAKTERISTIK COOKIES TEPUNG KACANG MERAH (Phaseolus Vulgaris L.) : PUREE PISANG CAVENDISH (Musa Acuminata Cavendish) DENGAN PENAMBAHAN MARGARIN Urania, Samii’unida’ Llona; Sarofa, Ulya
Jurnal Sains dan Teknologi Pangan Vol 8, No 5 (2023):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i5.45892

Abstract

Tepung kacang merah diketahui dapat meningkatkan kandungan protein cookies. Penambahan puree pisang cavendish pada cookies memberikan rasa, aroma dan tambahan nilai gizi namun, dapat mengurangi kerenyahan produk sehingga ditambahkan margarin yang diharapkan dapat meningkatkan kerenyahan cookies. Tujuan penelitian ini untuk mengetahui karakteristik fisikokimia dan organoleptik formulasi terbaik cookies kacang merah yang sesuai Standar Nasional Indonesia (SNI). Penentuan formulasi terbaik melalui metode de Garmo. Formulasi ini disusun secara Rancangan Acak Lengkap (RAL) dengan 2 faktor dan 2 kali ulangan. Faktor I proporsi tepung kacang merah : puree pisang cavendish : tepung terigu (36:24:40),(30:30:40),(24:36:40) (%b/b) dan faktor II penambahan margarin (30, 35, dan 40 gram). Data yang diperoleh dianalisa dengan ANOVA dilanjutkan uji DMRT 5%. Hasil formulasi cookies perlakuan terbaik tepung kacang merah : puree pisang cavendish : tepung terigu (30:30:40) dengan penambahan margarin 40 gram memenuhi syarat mutu Standar Nasional Indonesia (SNI 01-297-2011) yang memiliki kadar protein 5,24%, kadar air 4,75%, kadar abu 1,31%, kadar lemak 6,92%, karbohidrat 81,79%, daya serap air 4,39 ml/g, daya cerna pati in vitro 54,89% dan daya cerna protein in vitro 40,28% dengan nilai organoleptik warna 4,30, aroma 4,35 , rasa 3,85 dan tekstur 3,10. Kata kunci: Ayam tiren, Halal, Rapid test kit, Tasikmalaya.
Effect of Partial Replacement of Wheat Flour with Various Mangrove Fruit Flours and Different Emulsifiers on Physicochemical Properties of Biscuits Jariyah, Jariyah; Yektiningsih, Endang; Sarofa, Ulya; Sopadeo, Peter Adeye
Indonesian Journal of Agricultural Research Vol. 1 No. 2 (2018): InJAR, Vol. 1, No. 2, July 2018
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v1i2.318

Abstract

Biscuit formulation was produced from the partial substitution of wheat flour using mangrove fruit flour (MFF) with the addition of an emulsifier. In this study, Pedada (Sonneratia caseolaris) and Lindur (Bruguiera ghymnorhiza) were used as two varieties of MFF. Lecithin and sodium stearoyl lactylate (SSL) was used to enhance the physical properties of the biscuits. An experiment was conducted by replacing wheat flour with MFF at different levels (0%, 20%, and 30%). Margarine, sugars, eggs, glucose syrups, and emulsifiers were added after mixing wheat flour with MFF, baking powder, and milk powder uniformly. Dough sheets were formed and baked on a greased tray at 1500C for 10 to 15 min. The biscuits produced were analyzed for spread ratio, breaking strength, and color (L*, a*, and b*), ranging from 4.13–5.07; 54.07–89.77 N; and 34.70–50.90 L*, 15.17–18.80 a*, and 12.00–28.07 b*, respectively. The analysis of chemical composition showed that the carbohydrate ranged from 90.99–93.60%, protein 4.26–7.12%, fat 0.22–0.59%, ash 0.93–1.75%, and moisture 0.88–1.36%, and the energy value spanned over 391.10–395.33 cal/100 g. Sensory evaluation rating, substitution of 20% with MFF, and SSL addition had the highest acceptability compared to other formulations.
Characteristics of Biodegradable Foam with Proportional Treatment of Tapioca Flour and Soybean Peel Flour with Added Glycerol: Characteristics of Biodegradable Foam with Proportional Treatment of Tapioca Flour and Soybean Peel Flour with Added Glycerol Fauzi, Arini Rista; Sarofa, Ulya; Rosida, Dedin F
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.433

Abstract

The food industry has increased so the need for food packaging has also increased. One of the packaging that is often used is Styrofoam, where Styrofoam contains chemical substances namely styrene, butyl hydroxytoluene, and polytyrene which can migrate to food and is harmful to humans because it is carcinogenic. One of the alternatives to styrofoam is bio-foam. Biofoam is an alternative packaging to replace styrofoam because it is made from natural raw materials, namely a mixture of starch, fibers, and synthetic polymers that are easily biodegradable. The natural ingredients used in the study were tapioca flour as a source of starch and yellow soybean hull flour as a source of fiber. The purpose of this study was to determine the effect of the ratio of proportions in opioids and yellow soybean hulls with the addition of glycerol on the characteristics of the bio-foam produced. This study uses a completely random design method with 2 factors. Factor I is the ratio of tapioca flour and yellow soybean hull flour, which is 70:30, 50:50, and 30:70. Factor II is the addition of glycerol by 5%, 10%, and 15%. The observation data was analyzed using ANOVA, if there was a real interaction or influence on the two treatments, then a DMRT test was carried out with a confidence level of 5%. The best treatment results were obtained through the Zeleny method, namely the treatment of the proportion of tapioca flour as a basic ingredient: yellow soybean hulls flour (30:70) and the addition of glycerol of 15% with the results of the analysis of moisture content of 15.76%, starch content of 17.53%, density of 1.13 gr/cm3, water absorption of 14.67%, biodegradability of 8.14% (±8 weeks) and tensile strength of 11.03Mpa
Effect of Substitution of Wheat Flour and Pedada Flour (Sonneratia caseolaris) to Characteristic of White Bread Irmawati, Irmawati; Jariyah, Jariyah; Sarofa, Ulya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.435

Abstract

White bread is a food product generally derived from wheat flour that is consumed by the majority of people around the world. Innovations continue to be made to increase the nutritional value of bread. The use of pedada fruit (Sonneratia caseolaris) as a local food rich in fiber is an alternative to mixing with wheat flour. This study was conducted to determine the physical and organoleptic properties of wheat flour white bread with pedada flour. Organoleptic quality assessment was conducted with the participation of 25 panelists. Sensory attributes that are referenced by panelists include color, aroma, taste, texture, and overall. Data analysis used a T-test to determine the real difference between two treatments with a significant level (<0.05) including development volume, number of pores, texture, and organoleptic test. White Bread with a proportion of 80% wheat flour and 20% pedada produced a loaf volume (138.04%), porosity (11,722/cm2), and texture with texture analyzer (5,892 gf). The organoleptic test showed that the bread with 80% wheat flour and 20% pedada flour received positive ratings in terms of color and aroma, but received low ratings in terms of texture and taste.
Sensory Evaluation of Flakes from Purple Sweet Potato Flour with the Addition of Edamame Flour Using the Just About Right (JAR) Method Widianti, Erika; Sarofa, Ulya; Kurnianto, Muhammad Alfid
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.440

Abstract

Sensory evaluation is a crucial activity in food product development and affects consumer preference, particularly for flake products. Flakes are foods in the form of thin or flaky pieces, generally made from cereal grains. The raw materials used in this study are purple sweet potato flour, which is high in starch (74.57%), and edamame flour, which is high in protein (36.15%). Different formulations will affect the formation of sensory attributes and characteristics of flake products. The sensory evaluation method used in this study is the Just About Right (JAR) method, aimed at analyzing the sensory attributes of flake samples that influence overall liking assessment (p-value < 0.05; panelist response percentage > 20%; and high mean drops), in order to determine the most optimal product formulation. Sensory evaluation of the product was conducted by testing 13 attributes using JAR and hedonic scales (overall liking). The data obtained were processed using XLSTAT 2024 software. Based on the analysis results, the F2 flake product formulation (80% Purple Sweet Potato Flour: 20% Edamame Flour) is the most optimal product formulation, where the attributes that need optimization are taste (Earthy – Sweet, p-value = 0.027) and aftertaste (Earthy, p-value = 0.0003).
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