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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 Jurnal Teknologi Pangan Journal of Applied Agricultural Science and Technology Jurnal Teknologi Pangan Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) Journal of Food and Agricultural Product Jakadimas AGRONIMAL: Jurnal Ilmiah Pertanian dan Peternakan AgroBio
Nanik Suhartatik
Program Studi Teknologi 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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Characteristics of Cookies Substituted with Sweet Corn (Zea mays L) Flour with The Variation of Baking Time Aninda Putri Prastiwi; Merkuria Karyantina; Nanik Suhartatik
Agrobiotek Vol 3 No 1 (2026): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/qjm0ep67

Abstract

Cookies adalah makanan ringan atau camilan yang banyak disukai semua lapisan masyarakat. Tepung terigu adalah bahan utama dalam pembuatan cookies. Tepung jagung dapat digunakan sebagai pengganti tepung terigu karena memiliki nutrisi yang tidak kalah dari tepung terigu, jagung mempunyai kelebihan mengandung serat kasar, unsur Fe dan beta-karoten. Proses pengolahan cookies bergantung pada proses pemanggangan. Tujuan dari penelitian ini adalah menentukan cookies substitusi tepung jagung dengan variasi waktu pemanggangan yang tinggi serat. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dua faktor dan dua kali ulangan. Faktor yang digunakan yaitu perbandingan tepung jagung : tepung terigu (60:40, 75:25, dan 90:10) dan waktu pemanggangan (20, 25, dan 30 menit). Analisis kimia dan organoleptik cookies terbaik adalah 90% tepung jagung : 10% tepung terigu dengan waktu pemanggangan 25 menit dengan kadar air 4,57%, kadar abu 0,65%, kadar lemak 26,40%, kadar protein 8,36%, kadar serat kasar 13,68%, kadar karbohidrat 60,03, rasa 3,80(rasa jagung kuat), warna 3,65 (kuning keorenan), aroma 3,45 (aroma jagung cukup kuat), tekstur 2,00 (cukup renyah). Substitusi tepung jagung pada cookies dapat meningkatkan kadar serat dan mampu menghasilkan cookies yang disukai konsumen.
Characteristics of Sweet Bread with Substitution of Mocaf Flour and Variation of Cilembu Sweet Potato and Yellow Pumpkin Puree Septiana Devi; Merkuria Karyantina; Nanik Suhartatik
Agrobiotek Vol 3 No 1 (2026): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/cmanxm21

Abstract

Bread is a food that is favored by various groups of people. Wheat flour is the main raw material in making sweet bread. Wheat flour is made from wheat, to reduce wheat imports, wheat flour needs to be replaced with other alternative ingredients. Cilembu sweet potato is one of the sweet potato plants that has the potential to be developed in Indonesia because it is abundant and has good nutritional content. Sweet potato cilembu contain high beta carotene that can be used as a functional food. Pumpkin contains quite complete nutrients, especially beta-carotene content and relatively cheap prices. The high content of dietary fiber in cilembu sweet potatoes and pumpkin is very beneficial for digestion. The purpose of this study was to determine the chemical, physical and organoleptic characteristics of sweet bread that is high in beta carotene and fiber. This study used a factorial completely randomized design (CRD) with the first factor being the ratio of wheat flour and mocaf flour (90:10), (80:20), (70:30). The second factor the ratio of cilembu sweet potato: pumpkin (60:40), (50:50), (40:60). The results showed sweet bread with the highest levels of beta-carotene and fiber in the ratio of 70% wheat flour: 30% mocaf flour, 40% cilembu sweet potato: 60% pumpkin respectively at 6.47% and 12.9%. Sweet bread formulation favored by panelists in the ratio of 90% wheat flour: 10% mocaf flour, 60% cilembu sweet potato: 40% pumpkin at acore 4.09 (liked).
Characteristics of Biscuit Substituted with of Mocaf (Modified Cassava) and Soya Flour (Glycine max) With The Addition of Cinnamon (Cinnamomum burmanii)an Kayu Manis (Cinnamomum burmanii) Indah Tri Hartati; Nanik Suhartatik; Irvia Resti Puyanda
Agrobiotek Vol 3 No 1 (2026): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/8h7xzq41

Abstract

Biscuits are a dry food product made by baking dough made from wheat flour and additional food ingredients. The increasing consumption of wheat flour needs to be reduced gradually, namely by alternative use of other flours such as mocaf and soybean flour which can be used as an altenative and increase nutritional value as a source of protein. The aim of this research was to find out the biscuit formulations that consumers like the most and to determine the chemical and organoleptic characteristics of biscuits that are high in protein and antioxidants. This research begins with making cinnamon powder, namely sorting, grinding, and sieving. The process of making biscuits includes weighing, mixing, cutting off and baking. This research used a Completely Randomized Design (CRD) with two factors, namely the ratio of wheat flour, soy flour, and mocaf (2:1:17, 2:2:16, 2:3:15) and the percentage of cinnamon powder (5%, 10%, 15%). The data analysis collection techniques used descriptive analysis, ANOVA test and Duncan test. The parameters observed in this research include analysis of water, ash, fat, protein, carbohydrates, antioxidant activity, and organoleptic tests using the scoring test method. The research results showed that the biscuit formulation was high in protein and antioxidants and was also liked by the panelists found in the formulation, 2 part of wheat flour: 3 part of soybean flour: and 15 part of mocaf and 15% of cinnamon powder. The products have 6.65% for protein and antioxidant activity 85.96 % with the highest organoleptics score of biscuit brown color 3.65, cinnamon aroma 3.31, crisp texture 3.81 and cinnamon taste 3.17. Soy flour addition could increase the protein of biscuit.
The Effect From Addition Of Collaleleaves (Centella asiatica .L) And Differenttechque Draying Metodh To Making Of Red Seaweed Nori (Gracilaria sp): Pengaruh Penambahan Daun Pegagan (Centella asiatica .L) Dan Perbedaan Teknik Pengeringan Pada Pembuatan Nori Rumput Laut Merah (Gracilaria sp) rasmiati rasmiati; Nanik Suhartatik; Yannie Asrie Widanti
Agrobiotek Vol 1 No 2 (2024): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i2.11732

Abstract

Nori is one of food in the form of thin sheets. This study uses gotu kola leaves, and red seaweed as the basic ingredients for making nori. Red seaweed contains a large amount of amylopectin so that it has the potential to be used as nori, while gotu kola leaves have good fiber content. Except the fiber content, kola leaves (Centella asiatica .L) also content high antioxcidant as fenol, tanin and saponin. This study also uses drying with a cabinet dryer, room temperature and the sun. This study aims to determine the right formulation to produce gotu kola leaf nori which has high fiber content with variations in drying time. This research was conducted using a completely randomized design (CRD) method which consisted of 2 factors, namely the ratio of red seaweed and gotu kola leaves with variations in drying time. The first factor is the comparison of seaweed and gotu kola leaves (50:50, 40:60, and 30:70), while the second factor is the variation of nori drying time (cabinet drayer, room temperature and sun). The best chemical test results from fiber contant parameters were P3R3 with the results of 13.41% water content, 0.052 ash content, 21.18% crude fiber and 8.71 tensile strength. The best sensory test results were P3R3 with color test results of 3.64, gotu kola falvor 3.58, crunchiness 3.27, elasticity 3.27 and overall preference 3.85.
Effect of Stabilizer and Moringa Leaves Concentration on the Dragon Fruit Velva: Pengaruh Jenis Bahan Penstabil dan Daun Kelor (Moringa oleifera) Dalam Pembuatan Velva Buah Naga Merah (Hylocereus polyrhizus) Adelia Putri Sari Yahya Adel; Merkuria Karyantina; Nanik Suhartatik
Agrobiotek Vol 1 No 2 (2024): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i2.11733

Abstract

Velva, a kind of frozen dessert, made from fruit that contains nutrients and help the body's metabolic processes as a source of energy. Red dragon fruit (Hylocereus polyrhizus) is used in the production of velva in order to get a good color and Moringa to increase antioxidant activity. The purpose of this study was to determine the appropriate substitution ratio between velva, dragon fruit, moringa leaf extract, and stabilizer to produce dragon fruit velva with good characteristics, namely high antioxidant and preferred by consumers. This study used a factorial completely randomized design (CRD). The factors used were the concentration of Moringa leaves (8, 10, 12 g) and the concentration of the type of stabilizer (CMC 1,26%, cornstarch 1,26%, carrageenan 1,26%). The best chemical analysis was treatment concentration of carrageenan stabilizer 1,26% with the addition of 8 g Moringa leaf extract with antioxidant activity 16,85%, crude fiber 0.63%, vitamin C 4,33%, reducing sugar 11,83%, total phenolic 13,93mg.GAE/ml and pH 3,5. Physical analysis with melting power 47.00 minutes/hour, overrun 13,00%, TPT 4˚Brix and TAT 1.14%. The results of the red dragon fruit velva sensory test with various types of stabilizers and the addition of Moringa leaves, as well as the combination of treatments between the two had no significant effect on color, texture, taste, aroma and overall preference. The best organoleptic analysis was the P3K1 treatment (concentration of carrageenan stabilizer 1,26% with the addition of 8 g Moringa leaf extract) with a color value of 3.06, taste 2.57, aroma 2.78, texture 3.50 and overall preference 3,42.
Physicochemical and Organoleptic Characteristics of Taro (Colocasia esculenta) Flour Dried Noodles with the Addition of Kale Leaf Extract (Brassica oleracea var. sabellica): Karakteristik Fisikokimia dan Organoleptik Mie Kering Tepung Talas (Colocasia esculenta) dengan Penambahan Ekstrak Daun Kangkung (Brassica oleracea var. sabellica) Ocviyanti Hendra Rezky -; Nanik Suhartatik; Vivi Nuraini
Agrobiotek Vol 1 No 2 (2024): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i2.11734

Abstract

Dried noodles made from egg and flour that have round and long shape. In this research, dried noodles were made differently in general because of using taro flour and kale leaves extract as a raw material. Taro flour is a gluten free flour that is rich in fiber. Kale (Brassica oleracea var. sabellica) is superfood which have high quantity of antioxidants like vitamin C and flavonoids. This research aimed to determine physicochemical and organoleptics characteristic of dried noodles of taro flour with addition of kale leaves extract. The observation used a two-factors factorial Completely Randomized Design (CRD) were the ratio of taro flour : wheat flour (85:15, 75:25, 65:35g) and the concentration of kale leaves extract (1:10, 2:10, 3:10 ml) with two-replication. The best results showed that the combination of 65:35 taro flour : wheat flour with addition of 3:10 kale leaves extract was based on high antioxidant activity. The results of this combination showed moisture content 5,42%, ash 2,74%, fiber 7,43%, protein 7,56%, antioxidant activity 13,71%, flavonoid total 1,36 mgQE/g, vitamin C 30,8%, color L* 78,72, color a* -1,78, color b* 18,11, hardness 13,84 N, chewiness 13,29 N, aroma 3,36 and kale taste 3,12. Based on the observation, dried noodles of taro flour with kale leaf extract influenced all physicochemical and organoleptic test results.
Co-Authors Adelia Putri Sari Yahya Adel Ainun Mardiyah Akbar Fitriyanto Akhmad Mustofa Alfinda Taju Ulya Ali Djamhuri Amin Syahadi Angraini Mariam Saraswati Aninda Putri Cantikawanti Aninda Putri Prastiwi 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 Diyah Ayu Eka Patmasari Dwi Nurcahyani Dwi Yulia Vina Pratiwi Edi Wibowo Einstivina Nuryandani Eko Febrianto Eko Yuliastuti E.S Endang S. Rahayu Endang Safitri Endang Srijuliani Endang Sutriswati Rahayu Endang Sutriswati Rahayu Erma Ayu Nurcahyani Faizal Junianto Fajar Eko Prastomo Fitriyanto, Akbar Gigih Pranata Guntur Satrio Bhakti Harto Widodo Harto Widodo Harto Widodo, Harto Haztien Silmi Triyani Hida Arum Sakura Hidayati, Laras Annisa Husnun, Fadilah Ihfan Bagas Aditya Iklas Devi Ramadhan Indah Tri Hartati Indrias Tri Purwanti Irvia Resti Puyanda Isnaini Elok Nur Azizah Istiqomah Setyorini Jesica Maria Kumalasari Junianto, Faizal Kapti Rahayu Kapti Rahayu Kuswanto Kenanga Putri Utami 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 Ulfah Maria, Agnes Merkuria Karyantina Merkuria Karyantina Mimin Nurjanah Mita Krisna Murti Muhammad Nur Cahyanto Mustofa, Ecio Mutiara Krisna Putri Nanda Pratiwi Ni putu cahya putriyani Cahya Ningrum, Ega Sulistiyo Ningrum, Kirana Swasti Nirwesthi, Kartika K Nugraheni, Ratna Dewi Nugroho, Wahyuningtyas Puji Nur'aini, Vivi Nurcahyani, Dwi Nurcahyani, Erma Ayu Nurhidayanti Nurhidayanti Nurlisa, Devi Nur’Aini, Vivi Ocviyanti Hendra Rezky - Oktavia Permatasari Permatasari, Oktavia Pertiwi, Ria Ponco Mursito Pradita Amanda Putri Pundhi Ludiani Hartiwi Rachel Erdha Christyanna Rama Bagaskara Yulianto rasmiati rasmiati Renhard Sirumapea Richo Fiariska Kurniawan Ridofan Aji Pradana Risky mawardi Riyani Saputri, Isnaini Fitria Saraswati, Angraini Mariam Septiana Devi SHAHERTIAN PUTRI, AYUK FEBRIANA Sirumapea, Renhard Sokhif Saiful Anwar Soraya Habibi Sri . Handayani Sri Handayani Sri Handayani Sri Handayani Sri Raharjo Sri Raharjo Sri Raharjo Srijuliani, Endang Triyani, Haztien Silmi Triyono, Kharis Vivi Nur'aini Wahyu Sasono Wahyuningtyas Puji Nugroho Wanda Nurwidyana Utami Warjito, W Widya Anggraini Pamungkas Wijaya, Danastri Wulandari, Yustina Wuri Yannie Asrie Widanti Yessi Yualisa Yudha Dwi Haryo Bintoro Yudha Dwi haryo Bintoro Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari Zulfa Nur Zaeni