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All Journal Innofarm Jurnal Inovasi Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) Indonesian Journal of Agricultural Research Jurnal Teknologi Hasil Pertanian
Yustina Wuri Wulandari
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Social Sciences Veterinary

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GROWTH PATTERN OF MICROBIA TEMPEH YOGHURT WITH ADDITION OF COFFEE EXTRACT (Coffea sp.) Srijuliani, Endang; Suhartatik, Nanik; Wulandari, Yustina Wuri
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 6, No 2 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v6i2.5342

Abstract

Yogurt is a fermented product processed from milk using Lactobacillus bulgaricus and Streptococcus thermopillus bacteria. Tempeh is a food ingredient that is rich in nutrients. The content found in tempeh such as protein, dietary fiber content, calcium, B vitamins, and iron. This study aims to determine the growth pattern of acid-forming bacteria with the addition of coffee and see the chemical changes in the fermentation of tempeh yogurt with the addition of coffee. The research was conducted using a factorial Completely Randomized Design (CRD) consisting of 2 factors. The first factor is the type of coffee (arabica, robusta and liberica), while the second factor is the length of fermentation (8, 10, and 12 hours). This research started from making tempeh milk, making coffee extract, and making tempeh yogurt plus coffee extract. The resulting yogurt was then analyzed including: total acid-forming bacteria. Chemical analysis of protein content, total sugar content, and pH measurement using a pH meter. The results of the study were the microbial growth test in the range of 7.47-8.66 log CFU / ml. In testing the protein content, the result ranges between 6.33-8.60 %, for testing the total sugar content ranges between 10.66-16.89 % and the pH test ranges from 4.35-5.20. Thus it can be concluded that the addition of coffee extract to tempeh yogurt affects the growth of LAB, protein content, total sugar content and pH.
CHANGES IN CONSUMER LIKEABILITY LEVEL BASED ON SENSORY PARAMETERS ON STORED INTIP WITH DIFFERENCES IN TEMPERATURE AND LENGTH OF STORAGE Lestari, Winanti Nuri; Wulandari, Yustina Wuri; Nuraini, Vivi
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 6, No 2 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v6i2.5298

Abstract

Intip is a crust that usually sticks to the base of a saucepan or pot. Intip as traditional food that has existed since time immemorial makes peeping popular in some areas in Indonesia. Indonesia's diverse regional conditions, causing the need to handle the storage of peep products influenced by temperature and length of storage. The purpose of this study is to find out the level of acceptance (preference) of consumers to fried peep products stored with different temperatures and storage lengths. This study was conducted by means of peep products stored at a temperature of 25ºC, 35ºC and 45ºC and then conducted sensory testing (fondness) attributes texture, color, aroma and overall fondness on the 0, 3, 6, 9, 12, 15 and 18 to determine the level of consumer acceptance. The result of this study is intip that is stored in the span of 3 to 6 days at a temperature of 35ºC is a tip that consumers like. The level of consumer preference for intip decreased on average on the 9th to the 18th day. The overall fondness for intip during storage was intip stored at 35ºC for 6 days, with an attribute score of crunchy (3,96), color (3,14), flavour (2,86) and overall fondness (3,61). Storage at 25ºC for 18 days is a storage condition that consumers do not like with a crunchy attribute score (1,81), color (1,50), flavour (2,00) and overall  (1,35).
EGG ROLL FORMULATION FROM PURPLE-YELLOW AND WHITE SWEET POTATOES (Ipomoea Batatas L) WITH SOYBEANS (Glycine Max Merill) SUBTITUTE Pradita, Nanda; Widanti, Yannie Asrie; Wulandari, Yustina Wuri
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 6, No 2 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v6i2.5092

Abstract

Egg roll is a snack that tastes sweet and tasty, crunchy, in the form of a long roll with a hole, a distinctive aroma that comes from the many combinations of ingredients used, processed by baking. Soybeans are used as raw material because they are quite economical, have high nutritional value, such as protein, vitamins, minerals and the best fiber. Sweet potato contains nutrients that have a positive effect on health, a good source of carbohydrates, has the potential for a fairly wide use and is suitable for food diversification programs, which are expected to reduce dependence on wheat flour. The research objective is to determine the right egg roll formulation between the ratio of sweet potato flour and soybeans so that a high protein product is produced and the highest value is obtained for the overall preference, determine the nutritional content contained in the egg roll and determine the quality of the sweet potato egg roll which includes bright colors. , visible flavor and crunchy texture. The results of this study indicate that the best yellow and white egg roll formulation of soybean substitution based on the treatment of 60% sweet potato flour: 40% soybeans with a moisture content of 5.01%, an ash content of 2.62%, a protein content of 11.63%, fat content 14.47%, bright color and crunchy texture.
PENGOLAHAN LIMBAH PANEN ROSELA (Hibiscus sabdariffa) DENGAN PRODUKSI DODOL Yustina Wuri Wulandari
Innofarm:Jurnal Inovasi Pertanian Vol. 8 No. 1 (2009): Innofarm
Publisher : FAKULTAS PERTANIAN UNIVERSITAS SLAMET RIYADI

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Abstract

ABSTRACT Rosela (Hibiscus sabdariffa) was one kind of hortikultura plants have cultivated in Jelok-Cepogo-Boyolali by SEGER ASRI Groups farmer. Animal husbandry of cows  were  supporting agro-industry rosella in this region. Therefore the specifically product rosella from Jelok were organic product. Rosela with small size was waste of post harvest so that condition need of handling and the solution was produced by dodol poduct. That product has long live time and with high nutrition in product will be impact to food healthy. The development of new entrepreneurship in Jelok will be support to increase welfare of public because dodol product have higher price. Key words : rosella calyx, dodol, and Jelok
PENGARUH KONSENTRASI ZAT PENSTABIL DAN JENIS KUNING TELUR TERHADAP MUTU REDUCED FAT MAYONNAISE Indah Prabawati; Akhmad Mustofa; Yustina Wuri Wulandari
JITIPARI Vol 5 No 1 (2020): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (160.125 KB) | DOI: 10.33061/jitipari.v5i1.3640

Abstract

Mayones merupakan produk olahan telur yang memiliki kandungan lemak tinggi. Reduce fat mayonnaise merupakan salah satu jenis mayones yang memiliki kadar lemak rendah dibandingkan full fat mayonnaise. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari dua faktor. Faktor pertama jenis zat penstabil dengan berbagai konsentrasi CMC 2,06%, Maltodekstrin 82,43%, Xanthan gum 3,09%.  Faktor kedua jenis kuning telur dengan konsentrasi setiap bahan 20,60% yaitu kuning telur ayam kampung, kuning telur ayam petelur, kuning telur ayam omega 3. Hasil penelitian ini menunjukkan bahwa perlakuan kombinasi yang mempunyai kadar lemak lebih rendah yaitu zat penstabil maltodekstrin 82,43% dengan kuning telur ayam omega 3 dengan konsentrasi 20,60% kombinasi perlakuan tersebut mengandung kadar air 28,651%, kadar lemak 45,650%, pH 4,5, viskositas 3,30 Pa.s, kadar gula total 0,897%, kadar protein 0,160%. Pada pengujian organoleptik yaitu warna putih kekuningan (3,3), tekstur lembut (3,97), tekstur creamy (3,46), kesukaan keseluruhan (paling disukai) (2,6), flavor (mayonnaise) (3,21). Pada penelitian ini kadar lemak masih cukup tinggi sehingga belum mencapai tujuan dari pembuatan reduce fat mayonnaise Kata kunci : Mayones, reduce fat mayonnaise, kuning telur ayam, zat penstabil  ABSTRACTMayonnaise is an processed egg product that has a high fat content. Reduce fat mayonnaise is one type of mayonnaise that has lower fat content compared to full fat mayonnaise. The study was conducted using a factorial Completely Randomized Design (CRD) consisting of two factors. The first factor was the type of stabilizer with 2.06% of  CMC, 82.43% of maltodextrin and 3.09% of xanthan gum. The second factor was the type of egg yolk with 20.60% concentration of each ingredient, free range chicken egg yolk, broiler chicken egg yolk, omega 3 chicken egg yolk. The results of this study indicate that the combination treatment which has lower fat content was 82.43% of maltodextrin with omega 3 chicken egg yolk of 20.60%. The treatment combination contains 28.651% of water content, 45.650% of  fat content, pH 4.5, viscosity 3.30 Pa.s, total sugar content of 0.897%, protein content of 0.160%. In organoleptic testing, they are color (yellowish white) (3.3), soft texture (3.97), creamy texture (3,46), overall preference (most preferred) (2.6), flavor mayonnaise (3.21). The result of study the fat content was still high so that it has not reached the goal of reduced fat mayonnaise. Keywords: Mayonnaise, reduce fat mayonnaise, chicken egg yolk, stabilizing agent
PEMANFAATAN EKSTRAK KULIT TERONG BELANDA (Solanum betaceum) SEBAGAI ANTIDIABETES PADA TIKUS WISTAR JANTAN YANG DIINDUKSI ALOKSAN Renhard Sirumapea; Nanik Suhartatik; Yustina Wuri Wulandari
JITIPARI Vol 5 No 1 (2020): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (199.639 KB) | DOI: 10.33061/jitipari.v5i1.3713

Abstract

Diabetes melitus menjadi masalah kesehatan di dunia karena terjadi peningkatan setiap tahun. Oleh karena itu dibutuhkan obat atau agensi terapi yang efektif dan murah untuk menanggulangi diabetes melitus. Ekstrak kulit terong Belanda mempunyai kandungan antosianin dan betakaroten yang memiliki kemampuan menurunkan kadar gula darah, sehingga dapat dijadikan sebagai obat tradisional yang efektif dan murah. Tujuan penelitian ini adalah untuk menganalisis pengaruh pemberian ekstrak kulit terong Belanda terhadap penurunan kadar gula darah tikus wistar jantan yang diinduksi aloksan. Metode penelitian ini menggunakan rancangan penelitian pre and post test randomized controlled group design. Penelitian ini menggunakan tikus wistar jantan sebanyak 25 ekor  yang dibagi menjadi 5 kelompok perlakuan yaitu perlakuan dengan aquadest (kontrol negatif), ekstrak kulit terong Belanda (Solanum betaceum) dosis 0,25 ; 0,75 ; 1,25 g/kg BB dan metformin sebagai obat diabetes dengan dosis 18 mg/tikus (kontrol positif). Semua kelompok diinduksi aloksan sampai dengan kadar gula darahnya mencapai ≥ 200 mg/dL lalu diukur kadar gula darah sebagai data pre test. Perlakuan diberikan selama 14 hari dan pada hari ke – 14 diukur kadar gula darah sebagai post test. Ekstrak kulit terong Belanda dosis 0,25; 0,75 dan 1,25 g/kg BB mampu menurunkan kadar gula darah secara signifikan selama 14 hari akan tetapi belum ada dosis yang memiliki efektifitas yang sebanding dengan metformin dalam penurunan kadar gula darah apabila diberikan selama 14 hari.Kata kunci: Ekstrak kulit terong Belanda, diabetes, tikus, aloksanABSTRACT Diabetes melitus is a health problem in the world because the sufferers increase from year to year. So that it is needed an effective and economical drug or therapeutic agency to cope with the disease. Tamarillo peel extract contains anthocyanin and beta-carotene which are capable to reducing blood sugar levels, so that it can be used as an effective and economical traditional medicine. The aim of the study was to analyze the effect of the administration of Tamarillo peel extract on decreasing blood sugar levels in male wistar rats induced by alloxan. The research method used a pre and post test randomized controlled group design. This study used 25 male wistar rats divided into 5 treatment groups namely aquadest treatment (negative control), metformin as a diabetes drug with a dose of 18 mg / rat (positive control), and Tamarillo skin extract (Solanum betaceum) dose 0, 25; 0.75; 1.25 g / kg BB. All treatment groups were induced by alloxan until their blood glucose levels reached ≥ 200 mg / dL then measured blood sugar levels as the pre test data. The treatment was given for 14 days and on the 14th day blood sugar levels were measured as a post test. Tamarillo peel extract dose of 0.25; 0.75 and 1.25 g / kg BB can significantly reduce blood glucose levels for 14 days but there is no dose that has an effectiveness comparable to metformin in reducing blood glucose levels if given for 14 days.Keywords: Tamarillo peel extract, diabetes, rats, alloxan
KOMPOSISI GIZI DAN SIFAT SENSORIS SNACK BAR DENGAN VARIASI RASIO TEPUNG GEMBILI (Dioscorea esculenta L.) DAN TEPUNG PISANG (Musa paradisiaca L.) Fransisca Amanda Sari Dewi; Yustina Wuri Wulandari; Yannie Asrie Widanti
JITIPARI Vol 6 No 1 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (174.108 KB) | DOI: 10.33061/jitipari.v6i1.3994

Abstract

Snack bar adalah suatu makanan ringan yang berbentuk batang dan pada umumnya dikonsumsi sebagai makanan selingan. Pada penelitian ini bahan baku yang digunakan adalah tepung gembili dan tepung pisang. Penggunaan gembili dan pisang ini dikarenakan kandungan karbohidrat yang terdapat di dalam kedua jenis produk pertanian ini cukup tinggi, selain itu belum adanya pemanfaatan kedua jenis produk pertanian ini secara bersamaan digabungkan dalam satu produk pangan. Penelitian ini bertujuan untuk menentukan pengaruh dari beberapa variasi rasio tepung gembili dan tepung pisang serta tepung  variasi jenis pisang  pada snack bar serta mengetahui komposisi gizi dan sensoris snack bar berbasis tepung gembili dan tepung  variasi jenis pisang. Komposisi gizi yang dihasilkan oleh snack bar ini adalah kadar air sebesar 8.11 – 8.84%, kadar abu sebesar 2.29 – 2.81%,  kadar lemak sebesar 16.57 – 23.00%, kadar protein sebesar 6.35 – 7.98%, kadar karbohidrat sebesar 59.00 – 65.32% dan kadar serat pangan sebesar 8.46 – 13.72%. Hasil uji organoleptik terbaik parameter warna adalah pisang kepok putih rasio 60:40, parameter tekstur keras adalah pisang raja rasio 60:40, parameter rasa pisang adalah pisang kepok putih rasio 70:30, parameter flavor pisang adalah pisang kepok rasio 70:30, parameter kepadatan adalah pisang kepok putih rasio 50:50 dan parameter kesukaan keseluruhan adalah pisang kepok putih rasio 60:40.
NUTRITION EDUCATION IN TARAKANITA ELEMENTARY SCHOOLIN MAGELANG AND ITS EFFECTS ON THE CHANGES IN KNOWLEDGE, BEHAVIOR, AND ATTITUDE Nanik Suhartatik; Sri Handayani; Kirana Swasti Ningrum; Akhmad Mustofa; Yustina Wuri Wulandari
PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) 2020: PROCEEDINGS ICTESS
Publisher : PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences)

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Abstract

Wrong eating behavior in school-age children may end up in serious nutrition problems. During the periods of growth of elementary-school-age children, attention should be paid to their nutrition fulfilment. Inadequate knowledge of nutrition education may lead them to unhealthy food consumption. Healthy food itself is one which contains balanced nutritions. The introduction of fast food into the food health sector in Indonesia can also influence public diets. In order to evade future nutrition problems, nutrition education is thus necessary for elementary-school-age children, especially for the purpose of enhancing knowledge, attitude, and selection practice healthy foods and snacks. The menus for school-age children must have nutrition contents which are balanced and needed by the body. This research determines the effect of nutrition education on SD Tarakanita Magelang fifth graders’ knowledge of healthy and nutritious food consumption. The 64 respondents enrolled in this research were divided into two classes: education and non-education classes. The respondents consisted of 10–13-year-old fifth graders. This research used a questionnaire for data collection. Pre-test was first conducted to both education and non-education classes. Then, to the education class four nutrition education materials were delivered. Two months afterward the final data were derived through post-test. The research results showed that the provision of nutrition education for the fifth graders of SD Tarakanita Magelang affected their food consumption knowledge, attitudes, and behaviors. Keywords: elementary school, nutrition education, behavior, attitude
SIFAT SENSORIS GEPLAK ROSELA (Hibiscus sabdariffa) Yustina Wuri Wulandari; Indrias Tri Purwanti; Akhmad Mustofa
Jurnal Teknologi Hasil Pertanian Vol 2, No 2 (2009)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (120.031 KB) | DOI: 10.20961/jthp.v0i0.12874

Abstract

Rosella (Hibiscus sabdariffa) adalah salah satu tanaman hortikultura. Kualitas khusus rosella dari Jelok adalah merupakan produk organic. Diversifikasi penanganan rosella diperlukan pada pascapanen. Geplak merupakan salah satu makanan tradisional dari Bantul, Yogyakarta. Rosella memiliki efek potensial pada kesehatan. Oleh karena itu, tujuan penelitian ini adalah untuk menemukan formula geplak rosella dan untuk menganalisis sifat sensoris geplak rosella. Kata kunci : geplak, rosella, sensoris
The Effect of Nutrition Education on Students’ Consumption Behavior at Universitas Slamet Riyadi Surakarta Suhartatik, Nanik; Patmasari, Diyah Ayu Eka; Wulandari, Yustina Wuri; Mustofa, Akhmad; Handayani, Sri
Indonesian Journal of Agricultural Research Vol. 3 No. 1 (2020): InJAR, Vol. 3, No. 1, March 2020
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (820.971 KB) | DOI: 10.32734/injar.v2i3.3602

Abstract

The risk of obesity and chronic diseases rises with the increase in one’s level of welfare. Among the influencing factors for such phenomenon are eating behavior and lifestyle. Modern lifestyle which demands that everything be done in an instant makes people consume food with the nutritional adequacy disregarded. The emergence of fast food and junk food in Indonesia has also exerted an influence on people’s consumption pattern. Some preventive and mitigating efforts can be made, one of which is provision of nutrition education. This research was aimed to determine the influence of nutrition education on the change of consumption knowledge, behavior, and habit of the students of Universitas Slamet Riyadi Surakarta. The respondents enrolled in this research were of the ages of 19–21 years. They were purposively selected on the basis that some of them were able to plan and select which food to be consumed. This research employed questionnaires during pre-test and post-test, with the respondents assigned to 2 groups of 32 students each. The first group received nutrition education, while the second received none. Results showed that the provision of nutrition education for college students didn’t influence students’ knowledge, attitude, and behavior when consuming food for both groups. The preference of the student college to food consumption probably influenced by another factors. It would need another study to evaluated factors that influenced the food preference of student college.
Co-Authors Abd. Rasyid Syamsuri Akhmad Mustofa Artha, Bareta Agdia Pury Dewi, Fransisca Amanda Sari Fransisca Amanda Sari Dewi Handayani, Sri INDAH PRABAWATI Indah Prabawati Indrias Tri Purwanti Kirana Swasti Ningrum Lestari, Winanti Nuri Merkuria Karyantina Mulyanto, Bernaulli Putri Nanik Suhartatik Ningrum, Kirana Swasti Nuraini, Vivi Patmasari, Diyah Ayu Eka Pradita, Nanda Prehatin, Jimu Renhard Sirumapea Saputri, Jessica Noni Estria Wicaksana Dwi Sirumapea, Renhard Sri . Handayani Sri Handayani Srijuliani, Endang Yannie Asrie Widanti