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Titis Linangsari
Politeknik Negeri Tanah Laut
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Pengaruh Jenis Ragi terhadap Kualitas Tepung Biji Talipuk (Nymphaea pubescens WILLD) Dwi Sandri; Ema Lestari; Titis Linangsari
Jurnal Teknologi Agro-Industri Vol 8 No 2 (2021): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v8i2.140

Abstract

Talipuk (Nymphaea pubescens Willd) salah satu tumbuhan khas lahan rawa yang banyak tumbuh di daerah Kalimantan yang juga merupakan salah satu sumber pangan, melalui penelitian yang telah dilakukan sebelumnya, biji talipuk dapat dibuat menjadi produk tepung, dengan kualitas tepung talipuk ditingkatkan melalui fermentasi biji talipuk dengan ragi tape, dimana menghasilkan tepung talipuk dengan kandungan protein tinggi dan memenuhi Standar Nasional Indonesia yang disebut Modified Talipuk Flour (MOTAF) dan tepung ini dapat mensubtitusi tepung terigu sebanyak 5% dalam pembuatan roti manis. Teknologi fermentasi pada bahan pangan sumber karbohidrat mampu mengubah karakteristik bahan pangan sehingga aplikasinya lebih luas untuk produk pangan dan sebagai pengganti tepung terigu seperti tepung MOCAF. Selain itu, fermentasi mengakibatkan terjadi perubahan profil komponen fitokimia yang mengakibatkan peningkatan kemampuan aktivitas antioksidan. Tujuan penelitian ini adalah menganalisis pengaruh jenis ragi terhadap kualitas tapung biji talipuk. Ragi yang digunakan yaitu ragi tape, roti dan tempe, setiap perlakuan akan dibuat sebanyak 3 kali pengulangan. Selanjutnya tepung biji talipuk terfermentasi dilakukan uji proksimat (kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat). Hasil dari penelitian menunjukkan bahwa perlakuan fermentasi dengan berbagai jenis ragi mempengaruhi kualitas tepung biji talipuk yaitu untuk kadar air tepung talipuk terfermentasi memiliki kadar air yang lebih rendah dibanding tepung talipuk tanpa perlakuan, kadar abu tidak berpengaruh karena dari setiap perlakuan tidak ada perbedaan yang signifikan, kadar protein berpengaruh karena kadar protein tepung biji talipuk yang difermentasi meningkat, kadar lemak juga berperngaruh dan kadar karbohidrat juga berpengaruh yaitu karbohidrat tepung biji talipuk terfermentasi mengalami penurunan kadar.
EFFECT OF YEAST TYPE ON ANTIOXIDANT ACTIVITY AND PHENOLIC CONTENT IN FERMENTED TALIPUK SEED FLOUR Titis Linangsari; Ema Lestari; Dwi Sandri
Jurnal Agroindustri Vol 12, No 1 (2022)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.12.1.12-20

Abstract

Talipuk seed flour is processed from mature talipuk seeds. This flour is commonly used as a raw material for traditional cakes and as a substitute for wheat flour by the people of South Kalimantan. Talipuk seeds contain various compounds that function well for health. However, talipuk seeds are less desirable because they have a sandy texture and contain anti-nutritional compounds that cause a less desirable flavor. This can be overcome by fermentation by yeast. This study was conducted to analyze the functional properties (total phenolic content by the Folin-Ciocalteau method and antioxidant activity with the free radical inhibitor DPPH (2,2-diphenyl-1-picrylhydrazil) in talipuk seed flour fermented with various yeasts. Talipuk seeds were fermented by fermentation spontaneously, tape yeast, baker's yeast and tempeh yeast for 48 hours. The results of the fermentation are dried using an oven at 60oC for 8 hours or with a hot sun for ± 12 hours. Then mashed and sieved with a 60 mesh flour sieve to obtain fermented talipuk seed flour Based on the results of research, the fermentation of talipuk seed flour can increase the total phenolic content and antioxidant activity of talipuk seed flour. The highest total phenolic in the fermentation of talipuk seed flour using baker's yeast is 61.22 mg/g GAE and tape yeast 56.40 mg/g GAE, while the highest antioxidant activity in unfermented talipuk bij flour was 84.85%, followed by fermentation of talipuk seed flour using 47.34% baker's yeast and 36.34 % tape yeast. The use of baker's yeast and tape yeast in the fermentation of talipuk seed flour gave better total phenolic and antioxidant activity test results than spontaneous fermentation and fermentation using tempeh yeast.
Evaluasi Sensori Snack Bar Talipuk Dengan Penambahan Tepung Pisang Kepok (Musa paradisiaca forma typica) pada Panelis Anak-anak dan Dewasa: Sensory Evaluation of Talipuk Snack Bar (Nymphaea pubescens Willd) With the Addition of Kepok Banana Flour (Musa paradisiaca forma typica) on Children Titis Linangsari; Dwi Sandri; Ema Lestari; Noorhidayah
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 2 (2022): Jurnal Agroindustri Halal 8(2)
Publisher : Lembaga Riset dan Pengabdian Kepada Masyarakat Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i2.6560

Abstract

Talipuk seeds are one of the local food ingredients in South Kalimantan, which have the potential to be processed into various kinds of food, one of which is a snack bar. To increase the nutritional value of the talipuk snack bar, it is necessary to add kepok banana flour. The snack bar is a type of processed food with solid characteristics and is made from a combination of several food ingredients combined into one with the help of a binder. This study aimed to determine the best formulation of the talipuk snack bar with the addition of banana flour based on sensory tests from 30 panelists of children and 30 panelists of adults. The treatment in this study was the manufacture of talipuk snack bars with the addition of banana flour 0% (control), 25%, 50%, 75%, and 100%, the analysis used was a sensory test (taste, color, aroma, and texture) with preference (hedonic) and identified the best formulation with the De Garmo effectiveness index test. Sensory test results based on the De Garmo effectiveness index test showed that the best formulation in the children's hedonic test was found in the 100% banana flour formulation (de Garmo effectiveness value 0.87) with the values of each attribute: taste (1,95), color (1,93), aroma (1,93), texture (1,95). In the hedonic test with adult panelists, the best formulation results at 50% banana flour concentration (de Garmo effectiveness value 0,72) with each attribute: taste (5,99), color (6,38), aroma (6,02), and texture (6,35).
Analisis Pengendalian Kualitas Kehilangan Minyak Pada Stasiun Press Dengan Metode Control Chart di PT QRS Melinda Azzahra Putri; Titis Linangsari; Yuliana Ningsih
Jurnal Teknologi Agro-Industri Vol. 10 No. 1 (2023): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v10i1.172

Abstract

QRS is one of the palm oil processing industries into Crude Palm Oil (CPO). In every CPO (Crude Palm Oil) processing process, the company always prioritizes the quality of CPO and always optimizes the amount of CPO yield. One of the management systems implemented to obtain the optimal amount of yield is to suppress oil loss during the production process. The dregs in the press station is one of the causes of oil loss. The palm oil mill (PKS) must always ensure that during the process it is within the applicable standards or conditions. PT. QRS has a loss norm of pressed palm oil by 0.52% to FFB at press stations. This study aims to analyze the quality control of oil loss at the press station using the Statistical Process Control (SPC) method with control charts and fishbone diagrams. Based on the results of the control chart, it was concluded that the loss of pressed waste oil at the press station had an average of 0.69% which was still under control, namely UCL (Upper Control Limit) 0.81% and LCL (Lower Control Limit) 0.59%. However, the average oil loss is still above the company's norm of 0.52%. The Fishbone Diagram is used to identify various potential causes that cause loss of waste oil at press stations, including human resources, methods and machines.
Evaluasi Sifat Kimia dan Sensoris Nata De Coco dengan Penambahan Ekstrak Buah Naga (Hylocereus polyrhizus) Meldayanoor Meldayanoor; Mariatul Kiptiah; Yuliana Ningsih; Titis Linangsari; Ema Lestari; Jesi Yardani; Almira Ulimaz; Muhammad Indra Darmawan; Mufrida Zein; Marlia Adriana; Agung Nugroho; Luthfina Ariyani
Jurnal Teknologi Agro-Industri Vol. 10 No. 02 (2023): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v10i02.185

Abstract

Nata de coco is a product resulting from a fermentation process from coconut water with the help of Acetobacter xylinum. To increase the functional value and taste of nata de coco, you can add red dragon fruit extract. This study aims to evaluate the chemical and sensory properties of nata de coco which did not have dragon fruit extract added (P0) and nata de coco which had dragon fruit extract added (P1). Parameters for observing chemical properties include water content, protein, vitamin C and fiber. Sensory evaluation was carried out using a hedonic test using 30 panelists, the parameters observed were aroma, texture, taste and color. Based on the results of the evaluation of the chemical and sensory properties of nata de coco to which dragon fruit extract was added, it can be concluded that the addition of dragon fruit extract can increase protein levels (1.57%) and vitamin C (0.25%), and reduce water content (93.16%) and fiber content (1.20%). Meanwhile, the hedonic test showed that the panelists preferred the texture, aroma and taste parameters of nata de coco without adding dragon fruit extract. In terms of color parameters, panelists preferred nata de coco with added dragon fruit extract.
Analisis Pengendalian Kualitas Kernel Pada Stasiun Nut Dan Kernel Di PT X: Analisis Pengendalian Kualitas Kernel Pada Stasiun Nut Dan Kernel Di PT X Hasbullah, Muhammad Hasyim; Darmawan, Muhammad Indra; Linangsari, Titis; Ningsih, Yuliana; Meldayanoor, Meldayanoor
Jurnal Teknologi Agro-Industri Vol. 11 No. 1 (2024): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v11i1.194

Abstract

Kernel processing at PT X has a problem where the resulting kernel has a high level of impurities that can affect the yield of palm kernel oil (PKO) to be processed. Threrefore, it is necessary to control kernel stations, using Statistical Process Control (SPC). The purpose of this research is to analyze kernel quality control at Nut and Kernel Stasions. The method in this study is Statistical Process Control (SPC) using 3 statistical tools namely check sheet, histogram and fishbone diagram. The results of the analysis of the tudy can be known the quality of the kernel in the parameters of dirt leves ecceeding the standards, namely by an average of 9.06% where the most dominant factor is the machine, 2 the main cause is the process of separation on the nutrition of the ripple mill is not optimal. PT X is preferred to be ecamined and regular anda regular ttreatments on the ripple mill machine every morning and the provision of directives to the operators to always adhere to the DOP applicable at each station.
Effectiveness of Rosella Flower Extract Addition (Hibiscus sabdariffa L.) on the Physicochemical Quality of Liquid Soap Yardani, Jesi; Ulimaz, Almira; Awalina, Rahmi; Linangsari, Titis
JURNAL PEMBELAJARAN DAN BIOLOGI NUKLEUS Vol 9, No 3: Jurnal Pembelajaran Dan Biologi Nukleus November 2023
Publisher : Universitas Labuhanbatu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36987/jpbn.v9i3.5004

Abstract

Soap is one of the daily necessities that is often used, from household scale to industrial scale. Soap serves to kill germs so that the skin surface becomes clean. Therefore, soap usually contains Triclocarban which functions as an antibacterial agent. However, this substance can cause bacterial resistance to antibiotics if used for a long period of time. Therefore, it is necessary to substitute this chemical substance which is more natural such as red Rosella plant flower extract (Hibiscus sabdariffa L.). The purpose of this study was to analyze the effectiveness of the addition of Rosella flower extract on the physicochemical quality of liquid soap. The research method is experimental laboratory. The formulations of red Rosella flower extract used were 0%, 0.5%, 1%, 1.5%, and 2%. Soap was tested for physical characteristics, namely color and aroma, while testing chemical characteristics with a pH test. Data analysis was carried out descriptively qualitative. The results showed that the addition of Rosella flower extract proved effective in changing the physical characteristics of soap, namely odor and color. The higher the percentage of red Rosella flower extract formulation added, the more red-colored the soap and the more the soap has a distinctive Rosella flower aroma. The higher the percentage of red Rosella flower extract formulation added, the pH of the soap is closer to neutral. Soap with a pH that tends to neutral pH is better for the skin because it does not damage the lipid layer of the skin surface. Based on the results of this study, it can be concluded that red Rosella flower extract (Hibiscus sabdariffa L.) is proven to effectively improve the physicochemical quality of liquid soap
Evaluation of the Characteristics of Transparent Solid Soap Fortified with Jeringau Rhizome Extract (Acorus calamus L) Hairiyah, Nina; Nuryati, Nuryati; Fatimah, Fatimah; Meldayanoor, Meldayanoor; Amalia, Raden Rizki; Lestari, Ema; Linangsari, Titis; Salmah, Siti
Jurnal Teknologi Agro-Industri Vol. 12 No. 1 (2025): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v12i1.230

Abstract

Transparent solid soap is a widely used cleansing product, yet formulation improvements are needed to enhance antibacterial activity while maintaining skin safety. This study aimed to investigate the effect of adding sweet flag rhizome extract (Acorus calamus L.) on the physicochemical properties, foam stability, pH, and antibacterial activity of transparent solid soap. Four soap formulations were prepared with varying extract concentrations: F0 (control, without extract), F1 (0.1 g), F2 (0.3 g), and F3 (0.5 g). The evaluated parameters included moisture content, total fatty acid content, free alkali, free fatty acids, foam stability, pH, skin irritation, and bacterial inhibition zone diameter. Data were statistically analyzed using one-way ANOVA and Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results showed that the addition of sweet flag extract significantly (p < 0.01) affected all tested parameters. The F3 formulation exhibited the highest antibacterial activity with an inhibition zone diameter of 15.5 mm but exceeded the SNI (Indonesian National Standard) limits for moisture content and pH, indicating a potential risk of skin irritation. However, skin irritation tests revealed that formulations containing the extract did not cause noticeable irritation in most panelists. It can be concluded that sweet flag rhizome extract has potential as an antibacterial agent in transparent solid soap formulations, although further optimization is required to reduce pH and free alkali levels to ensure product safety.
Evaluasi Kinerja Mesin Screw Press Melalui Penerapan Total Productive Maintenance (TPM) di Pabrik Kelapa Sawit PT. XYZ: Performance Evaluation of Screw Press Machine through the Implementation of Total Productive Maintenance (TPM) at Palm Oil Mill of PT. XYZ Ningsih, Yuliana; Khudari, Muhammad; Linangsari, Titis; Zein, Mufrida; Lestari, Ema
Jurnal Teknologi Agro-Industri Vol. 12 No. 1 (2025): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v12i1.234

Abstract

Penelitian ini bertujuan untuk menganalisis efektivitas dan efisiensi kinerja mesin screw press di PT. XYZ dengan pendekatan Total Productive Maintenance (TPM) menggunakan metode Overall Equipment Effectiveness (OEE). Data diperoleh selama dua bulan, yaitu November dan Desember 2024, mencakup waktu perawatan, perbaikan, produksi, dan jumlah produk cacat. Hasil penelitian menunjukkan bahwa rata-rata nilai OEE mesin screw press sebesar 71,23%, yang masih berada di bawah standar internasional sebesar 85%. Nilai availability dan quality rate telah melampaui standar, yaitu masing-masing 93,35% dan 99,98%, sementara performance rate masih rendah sebesar 76,90%. Rendahnya nilai OEE disebabkan oleh tingginya downtime dan rendahnya efisiensi kinerja mesin akibat usia mesin dan bahan baku yang tidak optimal. Berdasarkan hal tersebut, maka perlu adanya peningkatan jadwal perawatan dan peremajaan mesin guna mencapai efisiensi produksi yang lebih tinggi.
Karakterisasi Soyghurt dengan Penambahan Pisang Tuntung Pandang dengan Variasi Waktu Fermentasi Linangsari, Titis; Lestari, Ema; Habidiyah, Siti; Fatimah, Fatimah
AGRITROPICA : Journal of Agricultural Sciences Vol. 8 No. 1 (2025)
Publisher : Badan Penerbitan Fakultas Pertanian (BPFP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agritropica.8.1.56-63

Abstract

Soyghurt is one of the beverage products from soy milk, which is produced through a fermentation process by lactic acid bacteria (LAB). The bacteria commonly used are Lactobacillus bulgaricus and Streptococcus thermophilus. This study aimed to analyse the quality of the physical and chemical properties of banana yoghurt with various fermentation times. The method used in this research involves making soy yoghurt products through four stages of fermentation: 6 hours, 12 hours, 18 hours, and 24 hours. The quality analysis performed was physical analysis (viscosity test and pH test), chemical analysis (ash content test, acid content test, and protein test), and organoleptic properties (hedonic test and hedonic quality test). Then, an analysis of the ANOVA test was conducted to determine the average of more than two groups of data by comparing the variances and describing the total data. Based on the results of the study, it can be interpreted that the analysis of the quality of banana soyghurt with various physical and chemical showed results, namely the viscosity between 51.00cp - 55.05cp, pH test 5.27 - 4.18, ash content 0.37% - 0.49%, test for acid content 0.50% - 0.72%, and test for protein 2.18%, and the organoleptic test for hedonic panelists is somewhat like texture, somewhat like the taste, liked the aroma and somewhat liked the color, for hedonic quality slightly thick texture, sour flavour, distinctive pungent soyghurt aroma, and yellowish white color.
Co-Authors Agung Nugroho Almira Ulimaz Amalia, Raden Rizki Awalina, Rahmi Barokah Darma Jaya, Jaka Dwi Sandri Dwi Sandri Ema Lestari Fatimah fatimah Fatimah Habidiyah, Siti Hasbullah, Muhammad Hasyim Jaka Darma Jaya Jesi Yardani Khudari, Muhammad Lestari, Ema Luthfina Ariyani Mariatul Kiptiah Marlia Adriana Meldayanoor Melinda Azzahra Putri Mufrida Zein Muhammad Indra Darmawan Noorhidayah Nurdziky, Ikhsan Nuryati Nuryati Puteri, Azelia Rahmad, Thomi Siti Aminah Siti Salmah Uswatun Hasanah Yardani, Jesi Yuliana Ningsih Yuliana Ningsih, Yuliana Zein, Mufrida