Article Per Year (5 Year)
p-Index From 2021 - 2026
1.756
P-Index
This Author published in this journals
All Journal MANAJEMEN HUTAN TROPIKA Journal of Tropical Forest Management AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Buletin LOUPE (Laporan Umum Penelitian) Buletin Poltanesa Mestaka: Jurnal Pengabdian Kepada Masyarakat
Andi Lisnawati
Teknologi Hasil Perkebunan, Politeknik Pertanian Negeri Samarinda
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Education Energy Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Social Sciences Other

Published : 14 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 14 Documents
Search

 1   2 
Studi Pembuatan Tepung Mocaf (Modified Cassava Flour) dengan Lama Fermentasi yang Berbeda: Study of Making Mocaf Flour (Modified Cassava Flour) with Different Fermentation Times Lilis Tiku Sanda; Andi Lisnawati; Adnan Putra Pratama; Muh Yamin
Jurnal Loupe Vol 19 No 02 (2023): Edisi Desember 2023
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v19i02.2940

Abstract

Tepung mocaf (Modified Cassava Flour) merupakan tepung hasil olahan dari singkong dimana dalam proses pembuatannya melalui fermentasi terlebih dahulu. Proses fermentasi dalam pembuatan tepung mocaf yaitu menggunakan starter berupa bakteri asam laktat. Tepung mocaf yang dihasilkan selama fermentasi 12-72 jam dapat memenuhi standar SNI 7622- 2011, dengan karakteristik lebih putih (96,419 %), kadar air yang rendah, kadar protein dan kadar lemak lebih tinggi. Oleh karena itu tujuan dari penelitian ini untuk mengetahui waktu fermentasi yang tepat pada pembuatan tepung mocaf dan Untuk mengetahui kualitas tepung mocaf pada setiap parameter ujinya. Penelitian ini menggunakan 1 faktor perlakuan yaitu lama fermentasi (P1=12 Jam, P2=24 jam, P3=36 jam) dengan pengulangan 3 kali. Parameter yang diamati adalah uji rendemen, kadar air, kadar abu, dan uji organoleptik. Hasil analisa memperlihatkan bahwa tepung mocaf yang di fermentasi memiliki rendemen tertinggi pada perlakuan P1= 28,56% dan terendah pada perlakuan P3= 26,63%, kadar air memiliki rata-rata tertinggi pada perlakuan P1= 8,58%% dan terendah pada perlakuan P3= 7,78%, kadar abu tertinggi pada perlakuan P3= 0,46% dan terendah pada perlakuan P1= 0,30%, uji kesukaan warna paling disukai pada perlakuan P3= 3,99(suka), kemudian uji kesukaan panelis tekstur paling disukai pada perlakuan P3=3,80(suka), dan uji kesukaan aroma paling disukai pada perlakuan P3=3,90 (suka).
The Addition of Telang Flower (Clitoria ternatea) in Tempeh with Different Fermentation Time Anisa Rahmawati; Adnan Putra Pratama; Andi Lisnawati; Farida Aryani; Anis Syauqi
Jurnal Loupe Vol 20 No 02 (2024): December 2024
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v20i02.3178

Abstract

Tempeh is an important part of Indonesia's culinary culture. Tempeh is a food that contains a high source of vegetable protein. So far, the tempeh on the market is tempeh without any mixture of ingredients. The addition of telang flowers which have been beneficial for health is one of the innovations because telang flowers contain anthocyanins, flavonoids, phenolic acids which have an effect on the human body so that it is hoped that this research will be able to produce innovations and added value from telang flowers. One of them is the innovation of telang flower tempeh products. The purpose of this study was to examine the characteristics of making tempeh with the addition of natural coloring from telang flowers with different fermentation times based on the test of water content, ash content, and the level of panelist preference based on the hedonic test, for tempeh formulations with a combination of telang flowers. This research was conducted with the method of Completely Randomized Design (CRD) with 1 treatment factor, namely different fermentation times (P1) 24 hours (P2) 48 hours and (P3) 72 hours with repetition of parameters testing water content, ash content, hedonic test. The results showed that in making tempeh with the addition of telang flowers, the highest water content was P2 treatment (61.54%) and there was the lowest value of P1 (60.51%). The results of the highest tempeh ash content are treatment (P1) 2.7%, the lowest value is (P3) 1.11%. In the hedonic test of telang flower tempeh, the color test had the highest value (P3) 3.43 (like) the lowest value (P2) 3.27 (like).In the texture hedonic test there was the highest value (P2) 3.40 (like) the lowest value (P1) 3.13 (like) And in the aroma hedonic test there was the highest value (P3) 3.25 (like) the lowest value (P1) 3.08 (like).
Study of Variations in CPO Olein Fractionation Methods on the Yield and Quality of Red Palm Oil Edy Wibowo Kurniawan; Rahmadi; Muh Yamin; Andi Lisnawati; Bangun P Nusantoro; mujibu Rahman; Farida Aryani
Jurnal Loupe Vol 20 No 02 (2024): December 2024
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v20i02.3197

Abstract

Red palm oil is a palm oil derivative product, where refining is simple without a bleaching process, so it has good nutritional content (carotenoids or as pro-vitamin A, vitamin E, tocopherols and tocotrienols), and also provides health benefits. However, there is no information on processing red palm oil by choosing a better separation method to produce red oil with maximum yield but still good quality. This research was carried out using 2 separation methods, namely centrifugation and sedimentation. The treatments consisted of different temperatures used during the process of homogenizing CPO (3 temperature variations), including P1 = 80℃, P2 = 70℃ P3 = 60℃. This research used a CRD. From the results of the studies, it was concluded that difference in fractionation method and temperature indeed had some effects on the yield and quality of red palm oil. Furthermore, the best yield results during the study were obtained by centrifugation at 80°C temperature The yield was 69% and the quality characteristics were free fatty acid content of 2.78%, water content of 1.61%, DOBI value of 2.03, and beta-carotene content of 423.05 ppm.
Utilization of Skimmed Coconut Milk as a Substrate Mixture in Making Nata de Coco with Different Sugar Contents Elfani Devitasari; Ahmad Zamroni; Nur Rizqi Bariroh; Andi Lisnawati; Muh Yamin; Elisa Ginsel Popang
Jurnal Loupe Vol 20 No 02 (2024): December 2024
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v20i02.3235

Abstract

Skimmed coconut milk is a by-product of the coconut processing industry which is still underutilized. Apart from being worthless, skimmed coconut milk that is thrown into the environment can cause pollution. Therefore, innovation is needed so that skimmed coconut milk can be utilized into a product with high selling value. One product that can be produced by utilizing skimmed coconut milk is nata de coco. This research aims to analyze the effect of differences in sugar content contained in the substrate mixture of skimmed coconut milk and coconut water (50:50) on the yield, thickness and sensory properties of the nata de coco produced. The research design used in this study was a Completely Randomized Design (CRD), with 1 treatment factor, namely differences in sugar content (P1 = sugar content 2.5%, P2 = 7.5%, P3 = 12.5%). As a control (K), the substrate was used in the form of pure coconut water with a sugar content of 3%. From the research results it was found that Control (K) produced a yield of 76.9%, P1 of 53.7%, P2 of 62.2%, and P3 of 45.7%, however the results of statistical tests stated that the difference in these values ​​was not significant. The results of the nata de coco thickness test showed that Control (K) produced nata with the highest thickness (11.4 mm), while P2 produced the higher thickness (8.8 mm) compared to other treatments that used a mixture of coconut water and skimmed coconut milk as a substrate (P1 and P3). The results of the hedonic test showed that differences in sugar content (P1, P2, P3) did not have a significant effect on the liking value of the nata de coco produced, where all values ​​were in the "rather like" range, both in the color, texture and taste.
Co-Authors Adnan Putra Pratama Ahmad Zamroni Ahmad Zamroni Andrew Stefano Anisa Rahmawati Bangun P Nusantoro Dody Purwanto Edy Wibowo Kurniawan Elfani Devitasari Elisa Ginsel Popang Elisa Ginsel Popang Farida Aryani Fathiah Hamka Hamka Iskandar, Muhammad Joni Khusnul Khotimah Lilis Tiku Sanda M. Atta Bary M. Yamin Mika Debora Br Barus muh yamin Muh. Yamin Mujibu Rahman Netty Maria Naibaho Nur Rizqi Bariroh Rahmadi Rindawati Rindawati Rudito Rudito Sari, Nur Maulida Silvia Darmans Sri Endayani Supriono Supriono Syauqi, Anis Tere Adi Susanti Yuliana Sabarina Lewar