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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Joglo Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Bioeksperimen: Jurnal Penelitian Biologi Jurnal Riset Industri Hasil Hutan Syntax Literate: Jurnal Ilmiah Indonesia JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Indonesian Journal of Agricultural Research Jurnal Teknologi & Industri Hasil Pertanian Jurnal Pengolahan Pangan Jurnal Teknologi Pertanian AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Teknologi Hasil Pertanian IJECS: Indonesian Journal of Empowerment and Community Services Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Food Scientia: Journal of Food Science and Technology Research Fair Unisri Journal of Applied Agricultural Science and Technology Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) Journal of Food and Agricultural Product Jakadimas
Nanik Suhartatik
Program Studi Teknologi Hasil Pertanian Fakultas Teknologi Dan Industri Pangan Universitas Slamet Riyadi Surakarta
Religion Agriculture, Biological Sciences & Forestry Arts 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 Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Journal : Agrointek

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KEMAMPUAN EKSTRAK ETANOL DAUN JERUK PURUT (Citrus hystrix D.) UNTUK MENGHAMBAT BAKTERI Escherichia coli DAN Salmonella sp. PADA SUSU SEGAR Yustina Wuri Wulandari; Kharis Triyono; Nanik Suhartatik; Mita Krisna Murti
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.7846

Abstract

Kaffir lime leaves are often used as a flavoring. In addition to being used as a flavoring, kaffir lime leaves are known to be used as antimicrobials. Fresh milk has a high nutritional value, so good for the growth of pathogenic microbes. Therefore, treatment is needed on fresh milk by adding of kaffir lime leaves ethanol extract which containing active compounds to inhibit the growth of pathogenic microbes. The purpose of this research is to know the ability of kaffir lime leaves ethanol extract to inhibit E. coli and Salmonella sp. on fresh milk. This research uses explorative method with 2 factors. The first factor was concentration of kaffir lime leaves ethanol extract (20, 10, 5, and 2,5 g/ml), while the second factor was incubation time (0, 1, 2, and 3 hours). Analysis of this research include Total Plate Count (TPC) and calculation of count of E. coli and Salmonella sp. The results showed that the kaffir lime leaves ethanol extract able to inhibit the growth of E. coli and Salmonella sp. in fresh milk. Growth of E. coli and Salmonella sp. decreased significantly with increasing concentrations of kaffir lime leaves ethanol extract and incubation time.
PEMANFAATAN DAUN MINT (Menta piperita) SEBAGAI ANTIMIKROBA ALAMI UNTUK MENGHAMBAT PERTUMBUHAN PATOGEN PADA JUS BUAH ALPUKAT Beti Cahyaning Astuti; Eko Yuliastuti; Akhmad Mustofa; Nanik Suhartatik; Ihfan Bagas Aditya
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9032

Abstract

Previous research has identified the food safety aspects of the fresh fruit juices sold in Surakarta. The results showed that the level of microbiological contamination in fresh fruit juice was very high and it was not safe for consumption. This study aims to test the ability of mint leaves (Menta piperita) as a natural antimicrobial source to suppress the growth of pathogens in avocado juice. Mint leaves contain natural antimicrobial compounds in the form of menthol, menthone, menthophuran, and methyl acetate. The study used a factorial completely randomized design with 2 factors, namely the length of incubation time and the addition of mint leaves stored in standard room temperature and refrigerant. The incubation times were 0, 2, 4, and 6 hours. The results showed that mint leaves were able to suppress the number of Staphylococci, reaching the lowest number, namely 2.19 ± 0.00 log CFU / ml. Total Salmonella-Shigella was not detected by adding mint leaves and incubation for 6 hours at cold temperature. The total coliform count gave the final result with the lowest log colony count value in avocado juice and cold incubation temperature of 3.58 ± 0.43. The use of mint leaves as a natural antimicrobial in food is not yet effective, so it needs to be studied more about the use of its essential oil or needs to be explored for further effective methods.
KAJIAN CEMARAN MIKROBIOLOGIS CILOK DAN SAUS KACANG DI KOTA SURAKARTA Eko Yuliastuti; Nanik Suhartatik; Akhmad Mustofa; Desy Lustiyani; Nanda Pratiwi
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.9068

Abstract

Cilok was a traditional food originating from Bandung and comes from the abbreviation of "Aci dicolok". As the name implies, a snack made from tapioca flour mixed with condiment and sometime using meat or fish fillet. It was tasty and chewy. Cilok has quietly different from meatball because meatball using wheat flour. Cilok usually consumed using a sauce made from crushed peanuts, sugars, salt, mixed with chili sauce, tomato sauce, or soy sauce which can be modified as you want. Recently, cilok sales in the city of Surakarta have become increasingly popular. In almost every corner we can find cilok sellers. This study aims to determine the level of microbiological contamination found in cilok and peanut sauce in Surakarta. The research method used was simple random sampling method from 5 districts in Surakarta. The number of contaminants was calculated by the direct plate count method. The tests performed were to determine the total plate count (ALT), total Staphylococci, total Salmonella shigella, and total coliforms of the cilok and also for the sauce. As for the cilok sample, the average log value of ALT was 6.57 - 7.97 log CFU / g, total Staphylococci 4.57 - 4.96 log CFU / g, Salmonella shigella was 0.53 - 1.23 log CFU / g, and total coliforms 1.00 - 2.26 log CFU / g. Peanut sauce sample, the average log value of ALT was 7.40 - 8.18 log CFU / g, total staphylococci 5.84 - 6.68 log CFU / g, total Salmonella shigella was 2.24 - 3.23 log CFU / g, and Escherichia coli 2.35 - 5.79 log CFU / g. From the test results of the peanut sauce and peanut sauce samples, it can be concluded that the peanut sauce and peanut sauce sold in Surakarta are still not suitable for consumption. 
AKTIVITAS ANTIMIKROBIA EDIBLE FILM PATI KIMPUL (Xanthosma sagittifolium) DENGAN VARIASI JENIS DAN KONSENTRASI EKSTRAK JAHE (Zingiber officinale) Mutiara Krisna Putri; Merkuria Karyantina; Nanik Suhartatik
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.6449

Abstract

Edible film merupakan lapisan tipis yang memiliki fungsi untuk melapisi makanan atau membungkus makanan. Edible film harus aman karena terkadang edible film merupakan bagian dari makanan. Kimpul mempunyai potensi yang baik sebagai bahan dasar pembuatan edible film karena kandungan amilosanya yang tinggi. Salah satu fungsi edible film adalah untuk memperpanjang masa simpan sehingga apabila suatu edible film mempunyai kemampuan sebagai antimikrobia, akan memberikan nilai lebih. Penelitian ini bertujuan untuk menentukan kemampuan ekstrak jahe dalam menghambat pertumbuhan mikroba pada edible film pati kimpul dan menentukan karakteristik edible film pati kimpul dengan penambahan ekstrak jahe. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial. Faktor pertama adalah konsentrasi ekstrak jahe (10, 15, dan 20%) sedangkan faktor kedua yaitu jenis jahe (Gajah, Emprit, dan Merah). Hasil penelitian terbaik diperoleh dari perlakuan konsentrasi ekstrak jahe 20% dan jenis Jahe Merah didasarkan pada hasil pengujian antimikroba terbaik. Pada perlakuan ini dihasilkan kadar air edible film 11,70%%, ketebalan 0,09 mm, kuat tarik 1,1 MPa, zona hambat terhadap E.coli 1,1 cm, zona hambat terhadap S. aureus 1,6 cm.
CEMARAN MIKROBIOLOGIS JUS ALPUKAT YANG DIJUAL DI JALANAN KOTA SURAKARTA Beti Cahyaning Astuti; Eko Yuliastuti; Akhmad Mustofa; Ainun Mardiyah; Nanik Suhartatik
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6374

Abstract

Fresh fruit juice was processed food was a part of healthy diet. Daily fresh juice consumption could improve health and prevent the occurrence of degenerative disease. Fresh juice were produce without any heat treatment which could allow natural microflora to growth. The aims of the research was to determine the microbiological contaminant of avocado street juice sold in Surakarta. Twenty five of samples were taken from 5 district. Samples were analyze for total viable aerobic count (TVAC), total coliform, total salmonella count, and total staphylococci. The results showed that microbiological contaminant of street avocado juice was extremely high. TVAC of avocado juice was 6.07 ± 0.37 to 8.95 ± 0.04 log CFU/ml; Total coliform 3.28 ± 0.01 to 4,60 ± 0,02 log CFU/ml; Total Staphylococci 4,47 ± 0,07 to 7,35 ± 0,07 log CFU/ml; and Total Salmonella-Shigella 2,34 ± 0,06 to 4,80 ± 0,00 log CFU/ml. There was 1 grocery that produce avocado juice which have undetected for coliform analysis. Producers, government and also consumers need to make some agreement to improve the safety of fresh juice.
Aktivitas antioksidan yoghurt susu biji ketapang (Terminalia catappa L.) dengan penambahan ekstrak daun seledri (Apium graveolens L.) Nanik Suhartatik; Merkuria Karyantina; Kharis Triyono; Yudha Dwi Haryo Bintoro
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.16993

Abstract

Tropical almonds (Terminalia catappa L) are food ingredients that can be developed into probiotic drinks like yogurt. The addition of celery leaf extract in to yoghurt can affect the growth of the bacteria. Celery leaf contain natural antimicrobial compounds that can influence bacterial growth. However, celery also contain bioactive compounds that can improve the functional properties of food.  This study aimed to determine the antioxidant activity of tropical almond yogurt with the addition of celery leaves. The research method used was factorial Completely Randomized Design (CRD), with the first factor being the type of starter culture and the second factor the fermentation time (0, 2, 4, 6, 8, 12, and 16h). The starter culture included Lactobacillus bulgaricus (Lb), Streptococcus thermophilus (St), and Lactobacillus bulgaricus - Streptococcus thermophilus (St-Lb). Data analysis used Duncan Multiple Range Test with a significance level of 5%. The results showed that after 16h of fermentation, the total acid-producing bacteria was at 7.47 log CFU/ml. This value met the standard criteria for probiotics products. Antioxidant activity with the highest percentage of inhibition (97.11%) was found in yogurt with a starter type of St-Lb. This product had 7.21 log CFU/ml of total acid-producing bacteria, total phenol content (TPC) of 143.61 mg GAE/ 100 ml, total flavonoids of 281.22 mg QE/g, a total sugar content of 25.76%, and protein content of 13.38%. Tropical almond yoghurt, with the addition of celery leaves, has the potential to be developed as a functional food. Further research need to investigate the functional properties of the yoghurt.
Aktivitas antioksidan tepung labu kuning dari berbagai varietas dengan variasi suhu pengeringan Akhmad Mustofa; Nanik Suhartatik; Dwi Yulia Vina Pratiwi
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.15936

Abstract

Pumpkin is an annual plant that is widely available in Indonesia. Pumpkin will quickly spoil and rot if the hard skin is injured. Pumpkin is a type of food that contains high antioxidant activity. To prevent damage to pumpkin, this fruit can be processed into flour. The purpose of this study was to determine the varieties of pumpkin and the most optimal drying temperature to produce pumpkin flour which has the highest antioxidant activity. The study was conducted using a factorial Completely Randomized Design (CRD) consisting of 2 factors. The first factor is the yellow pumpkin varieties, namely machete pumpkin, kabocha pumpkin, and honey pumpkin while the second factor is the drying temperature at 50 ℃, 60 ℃, and 70 ℃ with a drying time of 11 hours. The result showed that Kabocha pumpkin varieties and drying temperature of 60 ℃ produced pumpkin flour with the highest antioxidant activity of 88.05 %. Other chemical characteristics of this pumpkin flour are water content of 13.30 %, beta-carotene 0.16 g/g, total phenol 23.81 mg gallic acid equivalent/g, total sugar 23.55 %, and yield of 10.94 %.
Quality of Clarias sp with the addition of ginger (Zingiber officinale) and turmeric (Curcuma longa) in cold storage Fitriyanto, Akbar; Suhartatik, Nanik; Nur'aini, Vivi; Widodo, Harto
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.24022

Abstract

Apart from being sold in whole form, fish is also sold in ready-to-use fillets. Fillets were easier for buyers because they were practical, easy to use, and clean. The disadvantage of serving in the form of fillets was that they were very susceptible to damage due to the ease of damage. Fish fillets have a high moisture and protein content. Without any protection, this material will quickly deteriorate. This study aimed to determine the effect of ginger and turmeric extracts on catfish fillets stored at cold temperatures The study used a factorial complete randomized design with the ratio of ginger and turmeric extracts as the first factor and storage days as the second factor. The results show that the use of ginger and turmeric as additional ingredients in the storage of catfish fillets was less effective in inhibiting fillet deterioration. The moisture content of the catfish fillets decreased from 82.66% to 70.51% after 6 days of cold storage. The pH value of the catfish fillet increased, while water-soluble protein and TVB-N were varied for some treatments. The pH value of fresh fish fillets without the addition of ginger and turmeric was 5.50 and reached 6.30 after 6 days of cold storage. Fillets with turmeric and ginger have a lower pH (6.15), and the ratio of the rhizome extracts did not significantly affect the pH value. According to the TVBN value, ginger and turmeric extracts could maintain the quality of fish fillets for up to 4 days at cold temperatures. Further research needs to be done to study the effect of packaging on the fresh fillet quality.
Aplikasi edible coating pati garut (Maranta arundinacea) pada apel (Malus sylvestris) potong dengan penambahan jeruk nipis dan daun mint Junianto, Faizal; Widodo, Harto; Suhartatik, Nanik; Karyantina, Merkuria
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27761

Abstract

An edible coating is a thin layer of hydrocolloid materials such as polysaccharides, polypeptides, lipids, and composites. Apples are one of the fruits that often undergo minimal processing, such as slicing. Cut apples are susceptible to damage, which can lead to rapid browning, to slow this reaction, an edible coating can be applied. This study aimed to determine the quality of apple slices after being treated with an edible coating made from arrowroot starch with lime juice and mint leaf during storage. This study used a Completely Randomised Design with two factors: storage time (0, 2, 4, and 6 days) and the concentration of lime juice and mint leaf. The results showed that adding lime juice and mint leaf did not significantly affect water content, vitamin C, and weight loss of apple slices, while the longer the storage, the more damaged the sliced apples were. Weight loss, antioxidant activity, total phenols, vitamin C, and total aerobic bacteria decreased during storage. The treatment of adding 13% lime juice and 10% mint leaves was able to suppress the total number of bacteria to 5.77 log 10 CFU / g at a shelf life of 6 days. The treatment of adding mint leaves and lime extract was able to inhibit damage to sliced apples for 6 days of storage
Co-Authors Ainun Mardiyah Akhmad Mustofa Alfinda Taju Ulya Ali Djamhuri Amin Syahadi Angraini Mariam Saraswati Anna Mardiana Handayani Artha, Bareta Agdia Pury Arvita Fajar Sholeca Asa Pratita Aninditya Astutiningsih, Fitri Ayu Krisna Hadi, Kesia Uma Bareta Agdia Pury Artha Bernadetha Eden Krisdita Beti Cahyaning Astuti Christiningrum, Yulia Agnes Crisdyana Eko Setyaningsih Dara Chandra Pustika Desy Lustiyani Dewi Ayu Wulandari Setyobudi Dwi haryo Bintoro, Yudha Dwi Nurcahyani Dwi Yulia Vina Pratiwi Edi Wibowo Eko Yuliastuti E.S Endang S. Rahayu Endang Srijuliani Endang Sutriswati Rahayu Endang Sutriswati Rahayu Erdha Christyanna, Rachel Erma Ayu Nurcahyani Fadilah Husnun Fajar Eko Prastomo Fajar Sholeca, Arvita Fajariyah, Anna Firdhauzi, Amila Fitriyanto, Akbar Guntur Satrio Bhakti Handayani, Sri Harto Widodo, Harto Hasanah, Amalia L Haztien Silmi Triyani Hida Arum Sakura Husnun, Fadilah Ihfan Bagas Aditya Indrias Tri Purwanti Irvia Resti Puyanda Isnaini Elok Nur Azizah Istiqomah Setyorini Junianto, Faizal Kapti Rahayu Kapti Rahayu Kuswanto Kesia Uma Ayu Krisna Hadi Khabibulloh, Mohammad J M Kirana Swasti Ningrum kurnianti kumala setyaningrum Kurniawan, Yanuar Aldy Lestari, Wida Novia Linda Ristiana Linda Ristiana, Linda Maria, Agnes Merkuria Karyantina Mita Krisna Murti Muhammad Nur Cahyanto Mustofa, Ecio Mutiara Krisna Putri Nanda Pratiwi Ningrum, Ega Sulistiyo Ningrum, Kirana Swasti Nirwesthi, Kartika K Nugraheni, Ratna Dewi Nugroho, Wahyuningtyas Puji Nur'aini, Vivi Nuraini, Vivi Nurcahyani, Dwi Nurcahyani, Erma Ayu Nurhidayanti Nurhidayanti Nurjanah, Mimin Nurlisa, Devi Nur’Aini, Vivi Oktavia Permatasari Patmasari, Diyah Ayu Eka Permatasari, Oktavia Ponco Mursito Pradana, Ridofan Aji Pranata, Gigih Rachel Erdha Christyanna Rama Bagaskara Yulianto Renhard Sirumapea Ria Pertiwi Risky mawardi Riyani Saputri, Wikiyas L Saraswati, Angraini Mariam Satrio Bhakti, Guntur SHAHERTIAN PUTRI, AYUK FEBRIANA Sholihah, Efi N Sirumapea, Renhard Sokhif Saiful Anwar Sri . Handayani Sri Handayani Sri Handayani Sri Raharjo Sri Raharjo Sri Raharjo Srijuliani, Endang Titiek F Djaafar Tri Marwati Triyani, Haztien Silmi Triyono, Kharis Vivi Nuraini Wahyuningtyas Puji Nugroho Wanda Nurwidyana Utami Warjito, W Widya Anggraini Pamungkas Wijaya, Danastri Wulandari, Yustina Wuri Yannie Asrie Widanti Yudha Dwi haryo Bintoro Yudha Dwi Haryo Bintoro Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari