Article Per Year (5 Year)
p-Index From 2021 - 2026
6.538
P-Index
This Author published in this journals
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) 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

Published : 124 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 124 Documents
Search

 9   10   11   12   13 
Karakteristik Organoleptik dan Profil Senyawa Volatil Rendang Bumbu Instan dengan Head Space Solid Phase Microextraction (HS-SPME) dan Gas Chromatography Mass Spectrometry (GC-MS) Astutiningsih, Fitri; Nurlisa, Devi; Suhartatik, Nanik
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 2 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.191

Abstract

Rendang is a traditional dish with various spices, with meat and coconut milk as its primary ingredients. This research utilized instant rendang seasoning to prepare rendang in the form of bran, which was then tested for its organoleptic properties, chemical characteristics, and volatile compounds. The purpose of this study was to determine the chemical characteristics, organoleptic properties, and volatile compounds responsible for the strong aroma in the most preferred rendang seasoning, using Headspace Solid Phase Microextraction (HS-SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) for sample extraction. A factorial completely randomized design was applied with two factors: brand of instant rendang seasoning (Indofood, Bamboe, and Kokita) and cooking duration (60 and 120 minutes). Data were analyzed using analysis of variance at a 95% significance level. The results showed that Bamboe brand instant rendang seasoning with a 120-minute cooking process was the most preferred by panelists. It exhibited a moisture content of 34.41%, ash content of 5.37%, protein content of 10.47%, fat content of 39.52%, and total sugar content of 10.54%. The hedonic test scores for color, aroma, texture, taste, and overall liking were 3.73, 2.93, 3.50, 3.57, and 4.00, respectively. Linalool, 1,2-Dihydropyridine, 1-(1-oxobutyl)-, and linalyl acetate were identified as the key compounds contributing to the strong aroma of the rendang seasoning.
Masa Depan dan Pengembangan Bioetanol di Indonesia Khabibulloh, Mohammad J M; Suhartatik, Nanik; Mustofa, Akhmad
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 2 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.210

Abstract

Bioethanol plays a crucial role in Indonesia’s development, given its wide application across various industries, such as food, chemicals, pharmaceuticals, cosmetics, and alternative fuel. The diversity of feedstocks available for bioethanol production ranging from food crops, lignocellulose, food waste, to microalgae reflects positive advancements in production technologies. This study examines several aspects of bioethanol, including its historical development, the specifications applied in Indonesia, feedstock types, and the current demand for bioethanol in the country. The primary aim of this research is to identify the most promising feedstocks for large-scale bioethanol production in Indonesia. The methodology employed is a narrative literature review, drawing from 37 journal articles, 8 thesis documents, 7 web articles, and 2 publications from Badan Statistik Nasional. The analysis identifies the best feedstocks for bioethanol production in Indonesia, highlighting macroalgae, microalgae, and food waste as having significant potential to support the sustainable growth of the bioethanol industry in the future.
Food Safety Study of Petis Crackers in Kendal Regency, Central Java Mustofa, Akhmad; Suhartatik, Nanik; Pranata, Gigih; Pradana, Ridofan Aji
Jurnal Ilmu Pertanian Indonesia Vol. 30 No. 1 (2025): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.30.1.123

Abstract

Food safety is a science that deals with preparing, managing, and storing food or beverages to be safe from physical, biological, and chemical contamination. The processing of petis (condiments of fermented fish or shrimp) crackers is one of the categories of SMEs in Kendal Regency, Central Java. The study aimed to evaluate the heavy metals of iron (Fe), lead (Pb), and other chemical features and to survey the processing of petis crackers. This is a descriptive study of an observational nature with a quantitative approach, especially by doing laboratory observations. The study also carried out qualitative observations using questionnaires regarding the manufacturing of petis crackers. Petis is food or items cooked in a thick, clayey, and elastic condiment group. The results showed that Fe levels vary from 48.00 to 82.00 mg/kg and Pb from 40.00 to 50.00 mg/kg. The average chemical properties of the petis crackers are as follows: 2.45% ash, 13.27% moisture, 3.13% protein, 0.15% fat, and 81.0%carbohydrate. The lead content surpasses the maximum limit of the standard set by the BPOM (The Indonesian Food and Drug Supervisory Agency). Keywords: food safety, heavy metal, Kendal, petis crackers
Changes in Quality of Freeze-Dried Soursop (Annona muricata L.) During High-Temperature Storage with Various Pre-Treatment Methods Husnun, Fadilah; Suhartatik, Nanik; Kurniawan, Yanuar Aldy; Mustofa, Akhmad
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6369

Abstract

Soursop (Annona muricata L.) is a tropical fruit rich in dietary fiber, vitamins, and minerals, including vitamin C, which boosts the immune system and prevents premature aging. Due to its high perishability, further processing such as freeze-drying is necessary to extend its shelf life. This study aimed to determine the changes in quality of freeze-dried soursop during storage at 45°C. A factorial completely randomized design (CRD) was used, with two factors: pre-treatment methods (blanching, blanching with citric acid solution, and blanching with salt solution) and storage duration (0, 2, 4, 6, and 8 weeks). Storage at 45°C for 8 weeks significantly affected the chemical (moisture content, antioxidant activity, total flavonoids, and pH) and physical characteristics (color analysis and physical appearance). The results showed a decrease in moisture content, antioxidant activity, total flavonoids, and brightness level (L), while pH, redness (a*), and yellowness (b*) increased. Keywords: antioxidants, blanching, flavonoids, storage, freeze-dried soursop
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 %.
Pemanfaatan Pati Garut Sebagai Bahan Pengental pada Saus Cabai Keriting dan Rawit Husnun, Fadilah; Hasanah, Amalia L; Suhartatik, Nanik; Mustofa, Akhmad; Sholihah, Efi N; Marwati, Tri; Djaafar, Titiek F; Fajariyah, Anna
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.1

Abstract

Chili paste or chili sauce is a popular product among Indonesians. The development of thickening compounds in chili sauce is essential to enhance its functional properties. In the research, an alternative thickening agent for chili sauce will be developed using arrowroot starch. The objective of this research was to analyze physicochemical properties and panelists' acceptance of chili sauce formulated with arrowroot starch as a thickening agent. This research employed an experimental method using a completely randomized design with 2 factors :(1) chili type ratio- 100 g of curly chili: 50 g cayenne chili, 75 g curly chili: 75 g cayenne chili, 50 g curly chili: 100 g cayenne chili, and (2) cooking duration at 3 levels - 15, 30 and 45 minutes. The observed parameters included moisture content, ash content, viscosity, antioxidant activity, total flavonoid content, color, pH, total soluble solids, total titratable acidity, and sensory hedonic attributes. The results showed that the optimal formulation was obtained in the K2T2 treatment (75 g curly chili: 75 g cayenne pepper with a cooking time of 30 minutes). The chili sauce exhibited a moisture content of 69.46%, ash content of 3.45%, viscosity of 160 dPas, total flavonoid content 0.84 mg/g, antioxidant activity of 15.96%. The color ranged from red to orange, with a pH of 4.83, total titratable acidity of 0.06%, and total soluble solids 22%°Brix. Sensory evaluation scores indicated good panelist acceptance with ratings for color 3.53, aroma 3.93, taste 3.67, viscosity 4.07, and overall liking 4.73. These findings suggest that arrowroot starch is a promising thickening agent for chili sauce production, particularly with a 30-minute cooking time. Moreover, the characteristics of the developed chili sauce were not significantly different from those of commercial chili sauces.
Study on The Addition of Honey as a Natural Antimicrobial Agents in Avocado Juice (Persea americana Mill) Suhartatik, Nanik; Mustofa, Akhmad; Wijaya, Danastri; ES, Eko Yuliastuti; Astuti, Beti Cahyaning
Journal of Applied Agricultural Science and Technology Vol. 8 No. 2 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i2.241

Abstract

Unpasteurized avocado juice is a popular food product, considered natural, fresh, and healthy. Microbial contamination in unpasteurized juice is high and can pose health risks to humans. Such processing technology is applied to reduce the level of contamination, such as pasteurization, adding preservatives, cooling/freezing temperature, or adding antimicrobial compounds. Honey has a high sugar content, low pH, contains hydrogen peroxide, and organic acid that can inhibit the growth of pathogenic bacteria. This research aims to determine the antibacterial activity of honey in avocado juice using different types of honey types including honey produced by Apis dorsata (AD), Apis mellifera from wildflowers (AMW), Trigona sp (TG) and A. mellifera from kapok (Ceiba pentandra) (AMC) flowers). The second factor was honey concentration (5, 10, and 15%). The results showed that after 2h of incubation, AD honey inhibited the total coliform bacteria by 98.84% at a concentration of 10%, AMW honey effectively inhibited total Staphylococci by 99.04% at a concentration of 15%, and TG honey successfully inhibited total Salmonella-Shigella bacteria at a concentration of 15%. Therefore, using honey in avocado juice can inhibit the growth of pathogenic bacteria, although it has not reached the minimal limits of fruit juice quality standards. Further research is needed to determine the minimum inhibitory concentration of honey required to inhibit pathogenic bacteria in avocado juice.
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
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK COOKIES TEPUNG MOCAF (Modified Cassava Flour) DAN TEPUNG DAUN KELOR (Moringa oleifera) DENGAN VARIASI JENIS PEMANIS: Characteristics of Chemical and Organoleptic Properties of Mocaf Flour and Moringa Leaf Flour Cookies with Variation of Types Sweeteners Suhartatik, Nanik; Mustofa, Ecio; Karyantina, Merkuria
JURNAL TEKNOLOGI PERTANIAN Vol. 14 No. 1 (2025)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v14i1.3144

Abstract

Cookies are one of the most popular foods in Indonesia. The taste tends to be sweet, the texture is crunchy, and it has a long shelf life. Generally, cookies are made from wheat flour which contains gluten. Mocaf is an alternative source of carbohydrates and a substitute for wheat flour. Moringa leaf powder was chosen because it is rich in protein, minerals and vitamins. The advantages of adding Moringa leaf flour can improve the quality of the cookies especially the fiber and protein. This study aims to formulate crispy cookies rich protein using moringa leaf and mocaf flour. This studied used two factorial complete randomized design (CRD) with two replications. The factors used were the ratio of moringa leaf flour: mocaf flour (2 : 98 ; 4 : 96 ; 6 : 94) and variations in the type of sweetener (can sugar, arenga sugar, palm sugar). The best cookies were found in samples with 6% moringa leaf and 94% mocaf flour with variations of palm sugar this product contain 5.20% of protein, 2.79% of moisture,1.44% of ash, 20.82% of fat, 3.30% of fiber, 69.74% of carbohydrate, color 4.55 (greenish yellow), taste 3.25 (sweet), aroma 3.90 (slightly unpleasant), crispness 2.55 (not very crispy). Mocaf flour and moringa leaf flour have the potential to increase the functional value of cookies.
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 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