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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal AGROTEKNOLOGI Jurnal Pendidikan Indonesia Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Bioedukasi: Jurnal Pendidikan Biologi JPS Unimus BERITA BIOLOGI BIOMA Argipa (Arsip gizi dan Pangan) Jurnal Teknologi Pangan dan Hasil Pertanian AGRITEKNO, Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Food Science and Technology Journal (Foodscitech) Edubiotik : Jurnal Pendidikan, Biologi dan Terapan Jurnal Komunikasi Pendidikan Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Riset Biologi dan Aplikasinya Journal of Science and Science Education Proceeding Biology Education Conference Journal Of World Science Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) AGRIC Science Technology and Management Journal (STMJ) Edubiotik : Jurnal Pendidikan, Biologi dan Terapan
Lusiawati Dewi
Karangturi Nasional University Semarang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

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Penambahan angkak (monascus purpureus) pada tempe dalam peningkatan antioksidan Ega Meilenia Putri Pamungkas; Lusiawati Dewi; Marisa Christina Tapilouw

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.2923

Abstract

Tempe is a fermented food product that can be consumed as an energy source. The use of soybeans as a basic ingredient and the addition of Angkak can improve the quality of tempeh such as increasing its water content and antioxidants. The purpose of this study was to determine the effect of giving Angkak at a certain concentration on the quality of tempeh. The study used a single pattern Completely Randomized Design (CRD) where 1 factor was the administration of Angkak at a certain concentration with each treatment 5 times. The result of this research is that there is an effect of giving Angkak at a certain concentration on the quality of tempeh. The highest antioxidant activity was found in tempeh with an additional concentration of 1.5% (4532.01ppm). The addition of Angkak also affects the moisture content of tempeh, which increases due to the hygroscopic condition of the Angkak powder. In addition, from the organoleptic test, it was found that the addition of Angkak at a concentration of 1% was more in demand by respondents than concentrations of 0%, 0.5%, and 1.5%.
Penambahan putih telur sebagai peningkat protein pada tempe kedelai Novitasari Priskalia Puteri; Lusiawati Dewi; Anggara Mahardika
Edubiotik : Jurnal Pendidikan, Biologi dan Terapan Vol 5 No 02 (2020): Edubiotik : Jurnal Pendidikan, Biologi dan Terapan
Publisher : Program Studi Pendidikan Biologi, Fakultas Pendidikan Ilmu Eksakta dan Keolahragaan, IKIP Budi Utomo Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33503/ebio.v5i02.768

Abstract

Efforts to increase protein in Tempe can provide positive values for native Indonesian food. The amount of remaining egg white in the bread industry can be used in making soybean Tempe. Egg white which is rich in albumin has never been used in the manufacture of soybean tempeh by the producer. This research aims to determine the effect of adding raw and steamed egg whites on the protein content of soybean Tempe. This study used a Completely Randomized Design (CRD) with 3 replications. The concentrations of egg whites used in the research included 0%, 2%, 4%, 6%, 8%, and 10%. The research instrument used was the observation sheet for protein content using the Lowry method. The research data were dissolved protein content. The data analysis technique used Two Way ANOVA. The results of the research showed that there was no effect of adding raw and steamed egg whites on soybean Tempe protein content (P > 0.05). However, the addition of raw egg whites can increase the protein content of soybean Tempe, compared to steamed egg whites. The conclusion of this research is the addition of raw and steamed egg whites does not have a significant effect on the protein content of soybean Tempe. The right type of egg white flour to increase the protein content of soybean Tempe is raw egg white flour with a protein content of 15.0 per 100 grams.
Diversity of Arbuscular Mycorrhizal Fungi (AMF) in Rhizosphere of Some Economic and Medicinal Crops in SEAMEO BIOTROP, Bogor, West Java Henokh Christian Prasgi; Risa Rosita; Rizky Susanti; Ayu Paraswati Kusuma Dewi; Fransiscus Jason Wiguna; Novita Dwi Yanti; Sunardi Ikay; Lusiawati Dewi
Journal of Science and Science Education Vol. 6 No. 1 (2022): JoSSE Vol. 6 No. 1 (May 2022)
Publisher : Faculty of Science and Mathematics, Universitas Kristen Satya Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/josse.v6i1p1-13

Abstract

The diversity of terrestrial plants in Indonesia are very huge, including production crops such as palm oil (Elaeis sp.), teak (Tectona grandis L.), lemon (Citrus limon L.) and Aloe vera. The quality of production crops is influenced by the diversity of soil microorganisms, namely the Arbuscular Mycorrhizal Fungi (AMF). AMF plays an important role in the growth and development of the host plant. This study aims to determine the diversity of AMF in the rhizosphere of some production crops at SEAMEO BIOTROP, West Java. Research methods are soil sampling and preparation, soil sieving, AMF spore extraction and morphological identification. As a result, spore density tends to be uniform in all four plants (3 spores per 10 gram). The highest to lowest relative abundance percentage of spores on Glomus sp. (52.17%), Acaulospora sp. (34.79%) and Gigaspora sp. (13,04%). Soil, host plant and AMF factors affect the diversity of AMF.
Penambahan Serbuk Kelopak Bunga Rosela (Hibiscus sabdariffa L.) untuk Meningkatkan Aktivitas Antioksidan pada Tempe Kedelai Nopiana Elia Putri Sitanggang; Lusiawati Dewi
JURNAL AGROTEKNOLOGI Vol 16 No 02 (2022)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v16i02.31068

Abstract

Tempeh is a traditional food product made from soybeans through a fermentation process by tempeh mold (Rhizopus sp.). This food product besides having high nutritional value also contains antioxidant compounds which are very good for consumption but with a relatively low IC50 value. This study used rosella flower calyx (Hibiscus sabdariffa L.) which are believed to have a high enough antioxidant content so they are effective in increasing the antioxidant content in tempeh. Furthermore, the addition of rosella calyx powder will give tempeh an attractive taste, aroma, and color. The objective of this research was to determine the effect of rosella calyx powder addition on tempeh making with various concentrations, i.e. 0% (P0), 0.5% (P2), 1% (P3), 1.5% (P4), and 2% (P5). The antioxidant activity using the DPPH method, the organoleptic properties based on the preference level (hedonic) using a questionnaire, and the water content of tempeh based on the principle of gravimetry method were also tested. The result showed that the IC50 value of 2% concentration of rosella calyx powder addition (P5) was 1596.9 ppm. IC50 of the P5 treatment was the highest antioxidant activity power category compared the other treatment, even though it was still relatively low in antioxidant activity. Then on the organoleptic test, the results showed that the addition of rosella flower calyx powder was able to affect the taste, color, and aroma of tempeh and has no effect on the water content of tempeh. Keywords: antioxidant, organoleptic, rosella, tempeh, water content
DETEKSI KANDUNGAN RHODAMIN B PADA SAUS SERTA CEMARAN BORAKS DAN BAKTERI SALMONELLA SP. PADACILOK KELILING SALATIGA Ardhikajaya Wahyu Prasetya; Lusiawati Dewi
Agric Vol. 28 No. 1 (2016)
Publisher : Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/agric.2016.v28.i1.p69-78

Abstract

ABSTRACTBorax and rhodamine B are preservative and dye banned to be used in food products. However, some traders still use borax and rhodamine B to their food and drink products. Cilok is a kind of food liked by schoolchildren and categorized as street vendor food (PKL). Most of food sold by street vendor has not touched by strict control from BPOM, so its quality is not good. Pentol cilok is a food made by starch. It tastes delicious and chewy. Furthermore, it is liked by schoolchildren. Cilok is also served by adding the sauce in order to make it tastier. It is common to add dye in that sauce and the dye is not natural dye nor food coloring. In the cilok, the contamination of microbe especially Salmonella sp. is influenced by unhygienic process. This research aims to find out borax and Salmonella sp. contamination and also the existence of rhodamine B on the cilok sauce. The methods used in this research are qualitative, quantitative, and the detection of Salmonella sp. contamination. The result shows, of the 8 tested samples, 4 samples (sample B, C, E, and H) contain little amount of borax, the sauce contains no rhodamine B. This can be seen from Rf value and color reaction test. On the testing of Salmonella sp., there are bacteria before boiling process (when cilok is still in the form of dough) and there are no bacteria after boiling and steaming process, so it is safe to be consumed.
DETEKSI CEMARAN BAKTERI KOLIFORM DAN Salmonella sp. PADA TEMPE YANG DIKEMAS DAUN PISANG DI DAERAH SALATIGA Khanifa Nurul Khaq; Lusiawati Dewi
Agric Vol. 28 No. 1 (2016)
Publisher : Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/agric.2016.v28.i1.p79-86

Abstract

ABSTRACTBanana leaves-wrapped tempeh is a traditional food as a conventional base of vegetable protein source. Fermented soybeans into tempeh assisted by fungi kind Rhizopusoligosporus, Rhizopusoryzae and Rhizopusstolonifer. Hygiene is very important in the process of fermentation as it will affect the end result of products. Packaging materials can serve as a protective product, but related to the materials used can be the sources of microbial contaminants in food packaging.For small-scale Tempeh industry in Salatiga area commonly use banana leaves to wrap tempeh.The absence of leaves-wrapped tempeh quality standard made the manufacturers ignore the tempeh processing standard quality. The purpose of this study is to obtain data on the number of coliforms contamination and the presence or absence of Salmonella sp. contamination on banana leaves-wrapped soybean tempeh from manufacturer of production 5-10 kg per day in District of Sidorejo and Tingkir, Salatiga with standar provision of SNI 3144-2015.For the detection of coliform contamination, method used Most probable Number (MPN) series of three tubes with Presumtive Test and Comfirmative Test, as well as the detection of Salmonella sp. with SSA (Salmonella Shigella Agar) specific media. The research result that average sample of manufacturers in Sidorejo and Tingkir District have not met the standard limits of coliform contamination. The highest value of coliform contamination was >1100 APM/g and lowest value was 7 APM/g, while the Salmonella sp. detection in average yield positive result but found one sample showed negative result. Found one sample contaminated with Shigella sp. bacteria.High contamination of coliform and Salmonella was identified obtain from the tools and materials used in manufacturing process, lack of sanitation in manufacture environment, and so the individual as the manufacturer.
High Dietary Fiber and Antioxidant Cookies with Substituted Parchment and Silver Skin Coffee Ester Lanywati; Windy Rizkaprilisa; Lusiawati Dewi
Food Science and Technology Journal (Foodscitech) Vol. 6 No. 2 (2023)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v6i2.6352

Abstract

High coffee production in Indonesia effected the increase of by-products from the processing of coffee beans. Parchment and silver skin are by-product obtained during the processing of coffee beans. Parchment and silver skin are used as compost, biogas, and has not been widely used as a food ingredient. Both have a high dietary fiber content and antioxidant activity. In this research, we make cookies with parchment and silver skin flour. Parchment and silver skin flour were added with concentrations consist of 0%, 1%, 2.5%, and 5%. Based on organoleptic assay with the parameters of color, aroma, taste, texture and level of preference, the best cookies were the addition of 2.5% parchment flour. These cookies have nutritional that fulfill the quality standards of cookies (SNI -2973-2011), namely 7.76% protein, 20.86% fat and 1.31% ash. In addition, these cookies have a high content of dietary fiber and antioxidants, namely 13.67% and 43.86%. So, these cookies can be a healthy snack option because have high dietary fiber and antioxidant. Keywords: Antioxiant; Coffee By Product; Cookies; Dietary Fiber; Parchment; Silver skin.
PEMANFAATAN TEPUNG AGAR SEBAGAI PEMBUNGKUS PROTEIN IKAN PADA TEMPE Anggara Mahardika; Lusiawati Dewi; Dhanang Puspita; Ferdy F Rondonuwu
Science Technology and Management Journal Vol. 1 No. 2 (2021): Agustus 2021
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v1i2.36

Abstract

Tempe merupakan makanan asli Indonesia yang menjadi salah sumber protein nabati. Tempe dibuat dari fermentasi kacang kedelai menggunakan khamir Rhizous sp. Proses fermentasi ini dapat membuat tempe menjadi pangan fungsional karena protein pada kacang kedelai dirubah menjadi protein terlarut yang lebih sederhana dan mudah dicerna. Tempe banyak dikonsumsi msyarakat Indonesia karena harganya yang sangat terjangkau. Sebagai sumber protein dengan harga terjangkau, tempe memiliki kandungan protein lebih rendah dari pada ikan dan daging. Penambahan protein pada tempe sudah banyak diteliti, salah satunya dengan menambahkan tepung ikan pada proses pembuatan tempe. Namun penambahan protein ini dapat menurunkan kualitas tempe. Penurunan kualitas ini disebabkan karena khamir dapat tumbuh dengan sangat cepat sehingga mempercepat tempe menjadi busuk. Pada penelitian ini, tepung agar dari alga merah akan diaplikasikan sebagai pembungkus tepung ikan untuk menambah protein pada tempe. Tepung ikan yang dibungkus dengan tepung agar dalam bentuk boba dapat menjaga proteinnya tidak terdegradasi oleh khamir tempe. Hal ini ditunjukan dari data uji protein antara tempe tanpa boba ikan dan tempe boba ikan. Data uji protein menunjukan tidak adanya peningkatan protein terlalut selama masa fermentasi kedelai antara tempe boba ikan dan kontrol. Di sisi lain, data spectra inframerah dekat menunjukan bahwa penambahan tepung agar sebagai pembungkus tepung ikan tidak merubah karakter kimia pada tepung ikan. Kemampuan tepung agar dalam menjaga protein ikan agar tidak terdegradasi ini disebabkan karena tidak adanya enzime agarose pada tempe.
SUBSTITUSI TEPUNG TEMPE BELUT PADA STIK TEMPE DALAM PENINGKATAN PROTEIN, MINERAL DAN ANGKA KETIDAKJENUHAN Lusiawati Dewi; Onesiforus O. Dhimas Asmara
Science Technology and Management Journal Vol. 2 No. 1 (2022): Januari 2022
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v2i1.65

Abstract

Tempe merupakan fermentasi tradisional dan kedelai sebagai bahan dasarnya. . Penambahan tepung belut pada tempe meningkatkan gizi. Tempe belut merupakan produk yang dihasilkan dari penambahan tepung belut pada proses fermentasi tempe. Produk tempe belut dibuat dari tepung terigu kemudian digunakan sebagai substitusi tepung pada produk pangan. Produk makanan yang dibuat dalam penelitian ini adalah Tempe Stick. Tujuan penelitian mengukur kandungan protein, nilai tak jenuh dan mineral pada stik tempe dengan penambahan tepung tempe belut. Konsentrasi tepung tempe belut yang ditambahkan pada stik tempe sebesar 0%, 6%, 12%, dan 18%. Hasil penelitian dianalisis menggunakan rancangan acak kelompok dengan empat perlakuan dan enam ulangan. Hasil penelitian menunjukkan bahwa kandungan protein dan mineral mengalami peningkatan pada penambahan tepung tempe belut. Protein dan mineral tertinggi pada 18%, sebesar 14,89%, dan 1,48%. Uji organoleptik meliputi uji sensoris aroma, kenampakan, rasa dan tekstur, menunjukkan penambahan tepung tempe belut yang disukai konsentrasi 6%.
Penambahan Biji Chia (Salvia hispanica L.) pada Fermentasi Tempe Kedelai dalam Peningkatan Aktivitas Antioksidan dan Nilai Kesukaan Dwianto, Stefanus Agung; Meitiniarti, V Irene; Sukmana, Andreas Binar Aji; Dewi, Lusiawati
Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati Vol 9, No 2 (2024): June 2024
Publisher : Universitas Atma Jaya Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24002/biota.v9i2.7828

Abstract

Tempe merupakan produk pangan berbahan kedelai (Glycine max) yang difermentasi dengan melibatkan mikroba dari genus Rhizopus. Tempe memiliki berbagai kandungan gizi dan senyawa, salah satunya adalah antioksidan. Untuk meningkatkan kandungan antioksidan dalam tempe dapat dilakukan dengan penambahan bahan alami. Biji chia (Salvia hispanica) dipilih karena termasuk bahan pangan fungsional dan memiliki kandungan antioksidan. Tujuan penelitian ini untuk mengetahui efektivitas penambahan biji chia pada fermentasi tempe kedelai dalam peningkatan antioksidan dan nilai kesukaan. Penelitian dilakukan menggunakan RAL dengan satu faktor dan empat taraf perlakuan, yaitu konsentrasi penambahan biji chia 0%,  0,5%, 1% dan 1,5% (b/b). Penentuan aktivitas antioksidan dilakukan dengan metode DPPH, sedangkan uji hedonik dilakukan menggunakan kuesioner pada 15 orang panelis. Hasil pengukuran antioksidan menunjukkan penambahan biji chia pada tempe dapat meningkatkan aktivitas antioksidan yang dapat dilihat pada persen inhibisi. Persen inhibisi paling tinggi yaitu pada konsentrasi biji chia 1% yaitu sebesar 69,83%. Pada uji hedonik dengan uji Univariate dan uji lanjutan Duncan, perlakuan tempe tanpa pemberian bumbu menunjukkan tidak berbeda nyata antar konsentrasi perlakuan pada parameter aroma dan tekstur. Sedangkan perlakuan tempe dengan penambahan bumbu menunjukkan tidak berbeda nyata antar konsentrasi perlakuan pada parameter tekstur dan rasa.
Co-Authors Aditya Surya Piansti Agus Ariyanto Agustina Dwi Retno Nurcahyanti Andreas Binar Aji Sukmana Andriyani Dea Wulandari Anggada, Richard Dharma Anggara Mahardika Anggara Mahardika Anggara Mahardika Ardhikajaya Wahyu Prasetya Ayu Paraswati Kusuma Dewi Brigitta Erlien Mutiara Yuliastuti Desy Fajar Priyayi Dhanang Puspita Dwianto, Stefanus Agung Ega Meilenia Putri Pamungkas Ellent, Sifera S C Ester Lanywati Ferdy F Rondonuwu Fransiscus Jason Wiguna Gracelia, Kresentia D Hapsari, Martina Widhi Hartati Soetjipto Heleri, Heleri Henokh Christian Prasgi Khanifa Nurul Khaq Kris H. Timotius Kusuma, Rizky Dewi Darma Lelatobur, Lovely Ezverenzha Marampa, Edgar Meyer Marisa Christina Tapilouw Monica Ageng Wardani Nopiana Elia Putri Sitanggang Novianingrum, Milka Putri Novianti, Riska T Novita Dwi Yanti Novitasari Priskalia Puter Novitasari Priskalia Puteri Onesiforus O. Dhimas Asmara Prasetya, Adelia Purwoko, Agus Ratih Paramastuti Richard Dharma Anggada Risa Rosita Risya Pramana Situmorang Rivy Valen Pabesak Rizkaprilisa, Windy Rizky Susanti Sentot Adi Prayitno Setiawan, Sia, Clarissa Eleora Sopacuaperu, Sonia Falensia Sucahyo Sucahyo, S Sunardi Ikay Vincentia Irene Meitiniarti WINDY WINDY