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All Journal Jurnal Sains dan Teknologi Pangan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Gema Agro Minda Baharu Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Food Technology and Agroindustry Bantara Journal of Animal Science Poltekita: Jurnal Pengabdian Masyarakat Jurnal Kewarganegaraan Jurnal Pengabdian Masyarakat JAMU : Jurnal Abdi Masyarakat UMUS Journal of Food and Agricultural Product Journal of Technology and Food Processing (JTFP) Indonesian Journal of Food Technology Parapemikir Jurnal Ilmiah Farmasi J-CEKI
Yunika Purwanti
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Sains Dan Teknologi Pangan, Universitas Muhadi Setiabudi
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PHYSICOCHEMISTRY ANALYSIS OF BLACK RICE FLOUR AND ORGANOLEPTIC TESTS OF COOKIES BLACK RICE FLOUR AND WHITE RICE FLOUR Purwanti, Yunika; Unzilatirrizqi, Yan El Rizal
Jurnal Sains dan Teknologi Pangan Vol 7, No 5 (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 (672.616 KB) | DOI: 10.33772/jstp.v7i5.27715

Abstract

The demand for wheat flour in Indonesia is very high, even though local food ingredients have the potential to be applied in food processing. The alternative is to use local food ingredients that have high nutritional content, through food diversification, it will support the national food security program and reduce people's dependence on flour. Local food ingredients include rice, which is further processed into rice flour. This study aims to determine the physicochemical characteristics of sirampog black rice flour and to determine the response of panelists to white rice and black rice cookies. The design used was a randomized block design (RAK) with 1 factor (type of flour) and 2 levels (white rice flour and black rice flour). The number of treatments was 2 with 5 repetitions. The research analysis was a test of physicochemical characteristics and a preference test which included texture, aroma, taste, and overall acceptance which was then carried out by a T test. The results of the research on the physicochemical characteristics of sirampog black rice flour had a yield of 98%, water absorption capacity of 44.8%, density of kamba 0.74g/ml, water content 14.44%, ash content 2.76%, fat 3.25%, protein 13.28%, carbohydrates 66.27, total phenol 587.79 mg/100g, and IC 50 16,748 mg/gram. White rice cookies have a very favorable response from the panelists on the overall sensory characteristics which include texture, aroma, taste, acceptance. Meanwhile, black rice cookies have a response from panelists who like the texture preference test, like the aroma preference test and overall acceptance, and really like the taste preference test. Keywords: physicochemistry, preference test, cookies, black rice flour
PENGARUH LAMA PERENDAMAN EKSRAK BUAH NANAS TERHADAP SIFAT FISIK (pH dan SUSUT MASAK) DAN UJI SENSORI DAGING ENTOK Iman Syariffudin; Yunika Purwanti; Melly Fera; Wadli
Journal of Technology and Food Processing (JTFP) Vol. 3 No. 02 (2023): Juli
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v3i02.1282

Abstract

Entok (Cairina moschata) merupakan salah satu jenis ternak unggas domestik yang mempunyai peranan cukup besar sebagai unggas penghasil daging. Buah nanas mengandung enzim proteolitik bernama bromelin, yang digunakan untuk melunakkan daging. Lama perendaman biasa disebut juga dengan lama marinasi. Prinsip marinasi daging adalah perendaman dalam bahan marinade (larutan atau saus) yang mengandung ingredient tertentu sehingga secara perlahan-lahan terjadi transpor pasif dari bahan marinade ke dalam daging secara osmosis. Penelitian ini bertujuan untuk mendapatkan dosis yang optimum dalam proses lama perendaman ekstrak buah nanas terhadap sifat fisik dan sensori daging entok. Penelitian ini menggunakan Metode eksperimental dengan pola Rancangan Acak Lengkap (RAL) perlakuan yang digunakan sebanyak 5 perlakuan yaitu perendaman ekstrak nanas dengan dosis 35 ml pada 100 g daging entok yang direndam selama (P0 = tanpa perendman, P1 = 15 menit, P2 30 menit, P3 = 45 menit dan P4 = 60 menit). Perlakuan diulang sebanyak 4 kali. Data yang diperoleh di analisis menggunakan uji anova (analisis sidik ragam). Hasil penelitian menunjukan bahwa pemberian ekstrak nanas pada daging entok tidak memberikan pengaruh yang nyata (P>0,05) terhadap susut masak (cooking loss), aroma, dan rasa daging entok. Akan tetapi pemberian larutan ekstrak nanas pada daging entok memberikan pengaruh yang nyata (P<0,05) terhadap pH, warna, tekstur dan kesukaan daging entok
Characteristics of the physicochemical properties of purple sweet potato flour (Ipomea batatas L.) with temperature variations in drying cabinet dryer Siti Nur Kholidah; Wadli; Yunika Purwanti
Journal of Food and Agricultural Product Vol. 3 No. 2 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i2.4390

Abstract

Purple sweet potatoes are highly prevalent in Indonesia and possess numerous advantageous qualities. However, the susceptibility of fresh purple sweet potatoes to damage during storage necessitates the implementation of a drying or sieging process. The objective of this study is to investigate the impact of fluctuations in drying temperature on the physicochemical properties of purple sweet potato flour (Ipomea batatas L.). The research methodology employed in this study utilises a complete randomised design (RAL) with a single factor, namely temperature, which consists of four levels (50°C, 60°C, 70°C, 80°C). Each level of temperature is repeated three times, resulting in a total of three repetitions. The data underwent analysis utilising the ANOVA test to determine the presence of a significant difference. Subsequently, the Duncan Multiple Range Test (DMRT) analysis was conducted at a significance level of 0.05. The parameters examined encompass physical attributes, such as yield, water absorption, and kamba density, as well as chemical attributes, including moisture content, ash content, and coarse fibre content. The findings indicate that variations in drying temperature significantly impact the physical properties, including vehurrence, water absorption, and kamba density. The variation in drying temperature has adiscernible impact on both moisture content and fibre content, while it does not exhibit a perceptible influence on ash content. Based on the findings from the analysis of the purple sweet potato flour test, it has been determined that the treatment with the lowest water content was recorded at 7.68% under a temperature of 50°C. Similarly, the treatment with the lowest ash content was observed at 2.23% under the same temperature condition. Conversely, the treatment with the highest fibre content was measured at 4.33%. Furthermore, the treatment with the highest yield was obtained at 22.28% under a temperature of 50°C. Additionally, the treatment with the highest water absorption was recorded at 114.66% under the same temperature condition. Lastly, the treatment with the lowest bulk density was observed at 71.05 g/ml under a temperature of 80°C. Keywords: purple sweet potato flour, drying temperature, physicochemical characteristics.
Kualitas pH, Kadar Air, dan Kadar Gula dari Manisan Kolang-Kaling Yang Dibuat Dengan Variasi Berbagai Jenis Gula Aliya Farkha Sofiyani; Muhamad Hasdar; Nurwati; Yunika Purwati
Journal of Food and Agricultural Product Vol. 3 No. 2 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i2.4607

Abstract

This study aims to determine changes in cooking shrinkage, water content, pH, sugar content, appearance of mold and organoleptic of sweets and fro made using different types of sugar. The sugars used in this study were palm sugar (GA), coconut sugar (GK) and cane sugar (GT). Sugar is dissolved in distilled water to become a 60% (w/v) sugar solution. Kolang-kaling is boiled in sugar solution for 1 hour until gelatinization of the solution occurs. This study used a completely randomized design (CRD) factorial pattern and each treatment was repeated 3 times. Variable observations were made on the 0th, 5th, 10th and 15th days. In the organoleptic test using 60 panelists. There was an increase in the proportion of cooking losses with increasing storage time which resulted in an increase in water content and a decrease in pH levels. Sugar levels in all treatments increased on the 5th day of observation and decreased on the 10th and 15th days. The appearance of mold was seen on the 5th, 10th and 15th days. The highest aroma score on the GA, the highest taste score on the GT, the highest texture score on the GT, the highest color score on the GA, and the highest overall score score on the GT. Statistically, panelist acceptance for all treatments was not significantly different (P<0.05). Keywords: Fruit and fro, Sweets, Palm Sugar, Coconut Sugar, Cane Sugar
Pengaruh Penambahan Udang Rebon Kering terhadap Peningkatan Kandungan Protein dan Uji Organoleptik Pada Sate Aci Antosias; Wadli, Yunika Purwanti; Daryono
GEMA AGRO Vol 28 No 2 (2023)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.28.2.8203.147-154

Abstract

Sate aci made from tapioca flour can be given culinary variations by adding dried rebon shrimp which can enrich the flavour and nutrients contained in it. Especially the protein content in dried rebon shrimp can increase the nutritional quality of aci satay. This study aims to see the effect of the addition of dried rebon shrimp on the increase in protein and organoleptic tests on aci satay with 4 parameters namely colour, aroma, texture and taste. The making of dried rebon shrimp aci satay with 6 treatments of dried rebon shrimp addition (0 g, 10 g, 20, g, 30 g, 40 g and 50 g) will be tested by kjeldahl method to determine the protein content and taste test to 30 panellists. This research design applies a completely randomised design with 4 replications. Sate aci without the addition of dried rebon shrimp will be used as a control. The results of this study showed an increase in protein content in dried rebon shrimp aci satay with the highest value of 7.26% in the treatment of adding dried rebon shrimp 50 grams. Organoleptic test results from the most preferred and accepted panellists were in the treatment of adding 10 grams of dried rebon shrimp.
The EFFECT OF THE SUBSTITUTION OF MORINGA LEAF FLOUR ( Moringa oliefera ) ON THE ORGANOLEPTIC PROPERTIES OF TUNA FISH NUGGETS: PENGARUH SUBSITUSI TEPUNG DAUN KELOR ( Moringa oliefera ) TERHADAP SIFAT ORGANOLEPTIK NUGGET IKAN TUNA Hanna Rizqy Nurbaety, Hanna; Purwanti, Yunika; Wadli, Wadli
Journal of Technology and Food Processing (JTFP) Vol. 2 No. 02 (2022): Juli
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v2i02.807

Abstract

Moringa leaves (Moringa oliefera) is one part of the Moringa plant that has many uses. Moringa leaves are very rich in nutrients, including calcium, iron, protein, vitamin A, vitamin B, and vitamin C. Moringa leaves are only used as a vegetable menu so that cultivation and intensive use are not widely carried out by the community. Thus, researchers are interested in making nuggets by adding the proportion of Moringa leaf flour as healthy food. This study aims to determine the organoleptic properties of the effect of adding the proportion of Moringa leaf flour on tuna fish nuggets in terms of organoleptic properties of substitution of wheat flour with Moringa leaf flour in the manufacture of fish nuggets. The analysis to be carried out is the organoleptic characteristics. The method used in this study was a non-factorial Completely Randomized Design (CRD), namely the proportion of Moringa leaf meal and tuna fish with 3 repetitions (100%:0%, 90%:10%, 80%:20%, 70%: 30%). The data was processed using the one way ANOVA test, and if it had a significant effect, it was continued on the Duncan follow-up test. The results showed that the addition of the proportion of Moringa leaf flour and tuna had a significant effect on the organoleptic taste, color, and preference, while the aroma and texture organoleptic test had no significant effect. The highest taste preference was found at P0 (4.50) with the criteria of liking, the highest preference for aroma was P0 (3.96) with the criteria of somewhat liking, the highest texture preference being P0 (4.40) with the criteria of liking, the highest color preference being at P3 (3 ,33) with the criterion of somewhat liking, the highest overall preference is P0 (4.46) with the criterion of somewhat liking close to like.
PENGAWASAN MUTU PADA PROSES PENGOLAHAN DI UMKM KOPI PULOSARI CAP TUGU JUANG KABUPATEN PEMALANG JAWA TENGAH MAULINA, DIAH EKA; Purwanti, Yunika
Journal of Technology and Food Processing (JTFP) Vol. 2 No. 02 (2022): Juli
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v3i01.1379

Abstract

Kegiatan yang bertempat di UMKM Kopi Pulosari Cap Tugu Juang bertujuan untuk mengetahui proses produksi dari produk mentah hingga produk jadi, serta untuk mengetahui dan mempelajari pelaksanaan pengawasan mutu berdasarkan Standar Nasional Indonesia (SNI). Terdapat 2 jenis kopi yang diproduksi yaitu kopi arabika dan kopi robusta. Proses produksi kopi pada UMKM Kopi Pulosari Cap Tugu Juang meliputi penanaman, pemanenan, pengeringan, pengupasan(hulling), penyortiran, penggilingan dan pengemasan. Berdasarkan perhitungan nilai cacat biji kopi , A1 memiliki jumlah nilai cacat 30,4, A2 memiliki jumlah nilai cacat 26,25, dan A3 memiliki jumlah nilai cacat 45,55. Dari hasil perhitungan nilai cacat A1,A2, dan A3 diperoleh nilai rata-rata cacat 37,15 maka UMKM Kopi Pulosari Cap Tugu Juang memiliki kategori mutu 3. Hasil uji mutu kopi bubuk pada UMKM Kopi Pulosari Cap Tugu Juang memiliki kadar air sebesar 2,232% , kadar abu sebesar 4,559%, kadar protein 15,56%, kadium (cd) < 0,020, arsen < 0,010, angka lempeng total 34, dan kapang 3 hal tersebut sesuai dengan SNI kopi bubuk. Dari hasil analisis tersebut menandakan bahwa proses produksi UMKM Kopi Pulosari Cap Tugu Juang sebagian besar sudah memenuhi standar SNI.
PENGENDALIAN MUTU PRODUK ROTI DI PT MULTI STAR RUKUN ABADI BANDUNG Dwi Meiliany, Irsalina; Purwanti, Yunika
Journal of Technology and Food Processing (JTFP) Vol. 3 No. 01 (2023): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v3i01.1381

Abstract

Roti merupakan produk olahan yang diperoleh dari adonan tepung terigu, lemak, gula dan air yang mengalami proses fermentasi oleh ragi (khamir) sebagai bahan pengembang, dengan atau tanpa penambahan bahan pangan lain dan bahan tambahan pangan yang diizinkan (SNI 8371:2018). Pengendalian mutu penting dilakukan mulai dari penerimaan bahan baku, persiapan bahan baku, proses pengolahan, pengemasan, penyimpanan dan pengiriman. Faktor utama yang memperngaruhi dalam proses pembuatan roti yang dapat menurunkan kualitas adalah tingkat kontaminasi yang sering terjadi seperti kontaminasi udara ruang produksi dan kontaminasi pada bahan baku. Tujuan penulisan laporan praktikum tentang pengawasan mutu adalah untuk mengetahui cara mempertahankan kualitas roti agar sesuai SNI 8371:2018. Kata kunci: roti, pengawasan mutu, produksi roti, SNI 8371:2018 Bread is a processed product obtained from a mixture of wheat flour, fat, sugar and water which undergoes a fermentation process by yeast as a leavening agent, with or without the addition of other food ingredients and permitted food additives (SNI 8371:2018). Quality control is important starting from receiving raw materials, preparing raw materials, processing, packaging, storage and shipping. The main factor that influences the bread making process which can reduce quality is the level of contamination that often occurs, such as air contamination in the production room and contamination of raw materials. The purpose of writing a practical report on quality control is to find out how to maintain the quality of bread so that it complies with SNI 8371:2018. Keywords : bread, quality control, bread production, SNI 8371:2018
FORMULASI TEPUNG TEMPE DAN TEPUNG TERIGU TERHADAP DAYA KEMBNAG DAN KARAKTERISTIK ORGANOLEPTIK PADA FUDGY BROWNIES. Nur hidayat, Rizki Nur hidayat; Nurwati; Purwanti, Yunika
Journal of Technology and Food Processing (JTFP) Vol. 4 No. 02 (2024): Juli
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v4i02.1517

Abstract

Fudgy brownies merupakan produk bakery yang didominasi cokelat dan memiliki tekstur yang padat. Pembeda utama brownies dari fugdy brownies lainnya adalah penggunaan cokelat yang banyak, tidak memiliki pengembangan yang signifikan, dan teksturnya yang unik (Hyslop, 2022). Tujuan penelitian ini adalah mendapatkan perbedaan daya kembang  dan karakteristik organolaptik fudgy brownies yang berbeda dari berbagai formulasi tepung tempe dan tepung terigu, serta mendapatkan formulasi tepung tempe dan tepung terigu yang menghasilkan fudgy brownies dengan daya kembang dan organolaptik terbaik. Penelitian ini disusun dalam Rancangan Acak Kelompok Lengkap dengan empat perlakuan dan empat ulangan. Perlakuan yang digunakan yaitu P0(100%:0%), P1 (90%:10%), P2 (85%:15%), P3 (80%:20%). Data yang diperoleh dari analisis daya kembang dan karakteristik organolaptik (hedonik) dianalisis menggunakan metode ANOVA (Analysis of Varians) dengan taraf signifikansi 5% dan apabila terdapat pengaruh dilanjutkan dengan uji Duncan Multiple Range Test (DMRT). Semua analisis data dihitung dengan bantuan komputer program SPSS 20.0 for Windows. Hasil dari penelitian ini menunjukkan bahwa formula terbaik yang diperoleh pada fudgy brownies tepung tempe dengan persentase 10% (P1) , nilai hasil penelitian mutu hedonik dan daya kembang fudgy brownies tepung tempe 10% (P1) menunjukkan daya kembang 19,5 -25,2(P0 dan P1)(nilai daya kembang terbaik), nilai mutu 4.07 (aroma coklat dan sedikit aroma tempe), nilai mutu tekstur 4.10 (agak lembut), nilai mutu warna 4.37 (agak cokelat kehitaman). Sifat hedonik rasa 4.30 (suka), sifat hedonik tekstur 4.10  (suka) dan sifat hedonik warna 4.37 (suka).
Pendampingan Pemanfaatan Limbah Ampas Tahu sebagai Olahan Brownies di Desa Parereja Kinanti, Ajeng Zahra; Purwanti, Yunika; Nurwati, Nurwati
JAMU : Jurnal Abdi Masyarakat UMUS Vol. 4 No. 02 (2024): Februari
Publisher : LPPM Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jamu.v4i02.1443

Abstract

Limbah ampas tahu merupakan limbahyang dihasilkan dari proses produksi pengolahan tahu. Banyak Masyarakat yang tidak mengetahui tentang pemanfaatan limbah ampas tahu menjadi pangan yang bermutu tinggi. Desa Parereja khususnya Dusun Pariagung terdapat banyak limbah ampas tahu yang tidak dimanfaatkan. Untuk itu, perlu adanya pemanfaatan dari limbah ampas tahu. Kegiatan pengabdian kepada masyarakat diselenggarakan untuk memberikan pendampingan pengolahan limbah ampas tahu menjadi brownies. Dengan sasaran kegiatan yaitu ibu PKK dan masyarakat sekitar produksi tahu. Kegiatan ini menggunakan metode ceramah dengan penyampaian materi oleh tim pengabdian, praktek langsung cara pembuatan dan pengisian uji organoleptik hasil produk. Hasil dari kegiatan Pengabdian Kepada Masyarakat ini adalah pengurangan limbah pangan lokal yang nantinya dapat dimanfaatkan menjai makanan yang lebih bermutu tinggi serta dapat membuka peluang untuk masyarakat sekitar dan ibu PKK. Kegiatan ini mendapatkan antusias yang tinggi dari masyarakat sehingga dapat berjalan dengan lancar.
Co-Authors Aisyah Tri Septiana Alik Kandhita Febriani Alik Kandhita Febriani Aliya Farkha Sofiyani Anggray Duvita Wahyani Antosias Balfas, Rifqi Ferry Daryono Daryono Daryono Daryono Daryono Daryono Daryono, Daryono Delia Meilani Dewantoro, Yan El Rizal Unzilatirrizqi Diah Ratnasari Dina Putri Pratami Dwi Meiliany, Irsalina Erminawati Erminawati Fera, Melly Hanna Rizqy Nurbaety, Hanna Hapsari, Anisa Prima Vera Hidayah Dwiyanti Hilda Kumala Wulandari Ifani Maesarah Ike Sitoresmi mulyo Purbowati Iman Syariffudin Inka Condro Istia Irfan Fauzi Fauzi Kinanti, Ajeng Zahra Laelia Nurpratiwiningsih M Jusuf Randi Maesarah, Ifani MAULINA, DIAH EKA Muhamad Hasdar Muhamad Toha Toha Muhammad Hasdar Hasdar Nova Indriyani Nur hidayat, Rizki Nur hidayat Nuraedi Rosidah Nurwati Nurwati Nurwati Nurwati Nurwati Nurwati Nurwati Nurwati Prasetyo Yuli Kurniawan Rahmawati, Yuniarti Rifatul Masrikhiyah Rifqi Ferry Balfas Rizki Nur Hidayat Rizki Utami, A’Allya Rizqiyah, Jazirotur Safira Qintari Yadith Vitarani Siti Nur Kholidah Syahidah Mutmainah TITI RAHMAWATI Umisara, Elinda Wadli Wadli Wadli, Wadli Yuniarti Dewi Rahmawati, Yuniarti Dewi