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All Journal International Journal of Advances in Applied Sciences Jurnal Teknologi Dan Industri Pangan Jurnal AGROTEKNOLOGI Berkala Ilmiah Pertanian Jurnal Teknologi Pertanian agriTECH Industria: Jurnal Teknologi dan Manajemen Agroindustri JMM (Jurnal Masyarakat Mandiri) Jurnal Penelitian Sains dan Teknologi Indonesia

Sih Yuwanti

Fakultas Teknologi Pertanian, Universitas Jember

Author-ID : 426754

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Social Sciences Other

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DAYA CERNA (IN VITRO) DAN KARAKTERISTIK PATI BERAS BIRU INSTAN DENGAN PENAMBAHAN EKSTRAK BUNGA TELANG Puspita Sari; Sih Yuwanti; Dewi Astuti Purnama Sari
Berkala Ilmiah Pertanian Vol 3 No 1 (2020): Februari
Publisher : Jember University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar

Consumption of white rice started to be reduced by diabetics to control the increase in blood glucose. Consumption of rice with IG value and low digestibility can be used as a solution for diabetics. Rice with low digestibility values can be produced by processing rice into instant blue rice using the autoclaving-freezing method and adding telang flower extract as a natural blue coloring and working as an antioxidant. The purpose of this study was to characterize the total levels of starch, amylose, amylopectin, starch digestibility (in vitro) and profile of starch hydrolyzed instant blue rice. The results showed that Membramo and Ciherang 40% instant blue rice had total starch characteristics 73.50% and 74.85%, amylose 22.06% and 25.94%, amylopectin 51.77% and 48.91%, starch digestibility 62.41% and 58.38%. The combination of autoclaving-freezing treatment with added telang flower extracts in both varieties can reduce total starch, amylopectin, and starch digestibility levels and increase amylose content. Decreased digestibility of starch in instant blue rice can reach 17.87% and can produce lower digestibility values compared to Basmati and Taj Mahal rice (comparative rice known as diabetic rice). The hydrolyzed profile of instant blue rice Membramo and Ciherang is lower than blue rice. Hydrolyzed starch profile Membramo instant blue rice is the same as Basmati rice but still cannot reach Taj Mahal rice, while Ciherang instant blue rice reaches Taj Mahal rice and is lower than Basmati rice. Therefore, Membramo and Ciherang instant blue rice has the potential to be an alternative food for diabetics and can also produce innovative food with a low digestibility value Keywords: Instant rice, autoclaving-freezing, telang flower extract

KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS FRUIT LEATHER PISANG AMBON (Musa paradisiaca S.) DENGAN PENAMBAHAN GULA DAN KARAGENAN Ages Dwiga Marzelly; Triana Lindriati; Sih Yuwanti
JURNAL AGROTEKNOLOGI Vol 11 No 02 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Fruit leather is a fruit product that has been destroyed and then dried using an oven, so as to form a thin sheet that can be rolled. Fruit leather is generally a thin sheet with a thickness of 2-3 mm, 10-20% water content, plastis texture, was a consistency and a specific taste according to the type of fruit used. Ambon banana has a low pectin content that requires a gel-forming agent to produce the desired texture. One of the commonly used gelling materials is carrageenan. Carrageenan is one of the seaweed derived hydrocolloids that have the ability to form gel and can improved the texture of the product. Carrageenan in gel form must have a dehydrating compound. The common dehydrating agent is sugar. Sugar is a material that can attract water molecules that bind to carrageenan molecules, so that sugars can make a solid gel. The purpose of the study to determine the effect of additional sugar and carrageenan concentration on physical, chemical, and sensory characteristics of fruit leather of Ambon banana and to determine the amount of additional of sugar and carrageenan concentration according to sensory data to produce fruit leather with good sensory characteristics. This study used Completely Randomized Design (RAL) consisting of two factors and three replications. The first factor is the percentage of sugar consisting of 5%, 10%, and 15%. The second factor is the percentage of carrageenan consisting of 0.3%, 0.6%, and 0.9%. Tests carried out include physical characteristics (lighness, texture, tensile strength, and elongation), chemical characteristics (moisture content and ash content), as well as sensory characteristics (color, taste, aroma, texture and overall). The data obtained is processed using a fingerprint analysis analysis of variance using Minitab program V.1.7. If there is a significant difference or influence, then a tukey test on test level α ≤ 5% is used. The result of this research showed that the production of fruit leather of banana Ambon with the concentration of sugar and carrageenan added has a significantly characteristic sensory taste and texture, while no significant effect on the sensory characteristics of color, aroma, overall, physical characteristics (lightness, texture, elongation and tensile strength) and chemical characteristics (ash and water content). Determination of the best treatment in this study was found in A2B1 treatment using 10% sugar concentration and 0.3% carrageenan with a very liking assessment as follows 3% color; aroma 13%; 17% texture; 13% taste; and overall 13% with a total value of 59%. Keywords: caragenan, fruit leather, sugar

ANALISIS SWOT: FAKTOR INTERNAL DAN EKSTERNAL PADA PENGEMBANGAN USAHA GULA MERAH TEBU (Studi Kasus di UKM Bumi Asih, Kabupaten Bondowoso) Yani Subaktilah; Nita Kuswardani; Sih Yuwanti
JURNAL AGROTEKNOLOGI Vol 12 No 02 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

One product from the sugar cane is brown sugar cane. ‘UKM Bumi Asih’ is one of the producer of the sugar cane in Bondowoso Regency. Brown sugar cane has potential prospect to developed because it can be used to any purposed (for household needs and beverage industries). This study was aimed to identify the internal and external factors that affected business development of brown sugar cane. The study were used the methods of internal factor evaluation (IFE) and eksternal factor evaluation (EFE). Internal factor analysis was performed to identify the company's internal strengths that can be used and anticipated weaknesses. External factor analysis was conducted to identify opportunities that can be exploited and threats that can be avoided. The scores output from matrix IFE and EFE were all categorized with total score 2.812 for internal factors and 3.0315 for external factor. Both scores were above 2.5 which meas that the internal position was strong enough. So its has the ability above the average to take advantage of the power and opportunities to anticipated the internal weakness and the threats. Keywords: brown sugar cane, eksternal factor, internal factor

APLIKASI QUALITY FUNGTION DEPLOYMENT (QFD) PADA PENINGKATAN MUTU SUWAR SUWIR TAPE HANDAYANI 82 DI KABUPATEN BONDOWOSO Ade Galuh Rakhmadevi; Sih Yuwanti; Bambang Herry Purnomo
JURNAL AGROTEKNOLOGI Vol 12 No 01 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

The intensity industrial competition required Tape Handayani 82 factory to develop its quality to compete in the market. The development of quality could be done by searching information about quality attribute of suwar suwir as costumer expectation. The purpose of this research was to identify quality attribute of suwar suwir and technical response requiring improvement, which could fulfill costumer expectation. Data was taken by distributing questionnaire to 65 respondents with non probability sampling method at 4 subdistrict in Bondowoso Regency, and interview to the producer of suwar suwir “Tape Handayani 82”. The research result showed that the quality attributs that needed to be improved were the fixed composition, the self life of the product, the fixed texture, the label of composition, the suitability of the product with the label, the taste variation and packaging form. The technical responses which improved in relation to quality improvement were the composition of the additional materials, the composition of the raw material, the maturity of the tape, the heating temperature, the heating time, the acidity level the tape, the stirring technique, the mixing time, the primary packaging type, smoothing technique, chilling time and fiber removal. The target value to the technical response of the Handayani 82 factory was less than the bencmark. This mean that suwar suwir of Tape Handayani 82 has not met the target in fulfilling the quality of suwar suwir as costumer expectation. Keywords: quality, suwar suwir, quality function deploment (QFD), customer

KARAKTERISASI TABLET EFFERVESCENT SARANG SEMUT (Myrmecodia tuberosa) – ROSELLA (Hibiscus sabdarisffa L.) BERBAHAN PENGISI MALTODEKSTRIN DAN DEKSTRIN Irma Purwati; Sih Yuwanti; Puspita Sari
JURNAL AGROTEKNOLOGI Vol 10 No 01 (2016)
Publisher : Faculty of Agricultural Technology, University of Jember

The aims of this study were to determine the characteristics of effervescent tablet using anthill-rosella ratio with maltodextrin and dextrin as a filler, and to determine the treatment with the best characteristics of effervescent tablets anthil and rosella. Anthill - rosella ratio which used in this study were 100: 0, 90:10, 80:20, 70:30, and 60:40. The results showed that anthill - rosella ratio, maltodextrin and dextrin as fillers significantly affect the characteristics of effervescent tablets. The as increated the rosella concertration, the lightness, total polyphenols and antioxidant activity were decreased, and chroma, hue, moisture content, hygroscopicity, solubility time and total anthocyanins were increased. The use of maltodextrin as filler in effervescent tablets anthill - rosella produced higher polyphenols, anthocyanins and antioxidants activity than dextrin. The best treatment of anthill - rosella ratio was 70:30 with maltodextrin as filler. That effervescent tablet had water content of 12.32%, hygroscopicity of 4,12%, soluble time of 73,15 seconds, Lighness (L) of 70,54, Chroma (C) of 20,85, Hue (H) of 89,58 (Yellow Red), polyphenol content of 5,9 mg GAE /g, anthocyanin content of 0,38 mg/g and the antioxidant activity of 53,97%.Keywords: effervescent tablet, anthill, rosella, filler, maltodextrin, dextrin

PENGGUNAAN TEPUNG GEMBOLO (Dioscorea bulbifera L.) SEBAGAI BAHAN PENSUBSTITUSI TERIGU PADA PEMBUATAN MIE KERING Herlina Herlina; Sih Yuwanti; Intan Nurlaili
JURNAL AGROTEKNOLOGI Vol 9 No 01 (2015)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (236.509 KB)

Gembolo is plant tubers that potentially applied in food as the tubers has a high content of glucomannan which can improve the texture of food products. Gembolo flour can be used as substitution for wheat flour in the manufacture of dried noodles. Blanching improved the brightness of gembolo flour. This study aimed to determine the substitution and blanching treatment which produced dried noodles with the best physical, chemical, and organoleptic characteristics. Parameters that analyzed in this research were color, rehydration, expand ability, cooking loss, elasticity, moisture content, ash content, fat content, protein content, carbohydrate content, and organoleptics. The best treatment based on effectivity test was A1B1 (10% substitution concentration of gembolo without blanching flour) with the following characteristics: L (Lightness) 55,40, rehydration 140,47%, expand ability 127,64%, elasticity 25%, cooking loss 6, 00%, moisture content 9,53%, ash content 1,50%, fat content 1,54%, protein content 14,46%, carbohydrate content 73,24%, scores for preference color 3,16, texture 3,16, taste 3,64 and overall preference 3,20.Keywords: gembolo flour, substituent, dried noodle

STABILITAS, TOTAL POLIFENOL, DAN AKTIVITAS ANTIOKSIDAN MIKROEMULSI EKSTRAK CASCARA (TEH KULIT KOPI) MENGGUNAKAN MINYAK KELAPA DAN MINYAK KELAPA SAWIT Sih Yuwanti; Triana Lindriati; Renny Dwi Anggraeni
JURNAL AGROTEKNOLOGI Vol 12 No 02 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Coffe cherry tea or cascara contained the compound of polyphenol class such as tannin, flavanol, flavan-3-ol, hydrazine acid, antosianin. The compound is very sensitive to oxygen and light because it is easily oxidized. Microemulsions can control both the active ingredient and can protect the active component from undesirable oxidation. Mikoemulsions is composed of water, oil, and food surfactant. Vegetable oil sources that can be applied in microemulsion are coconut oil and palm oil. The addition of cascara extract to microemulsion is expected to provide functional value of microemultion. However, the addition of cascara extract in microemulsion formulation affected the stability of microemulsion system. The objective of the research was to determine the effect of oil and cascara to stability of microemulsion, content of polyphenol and the antioxidant activity of microemulsion. The result showed that the kinds of oil variation given significantly effect for the microemulsion stability. The palm oil resulted the higher absorbance than coconut oil. The concentration of cascara extract had significantly effect for the microemulsion stability. The variation of cascara extract increased the absorbance value and significantly effect to the polyphenol total and antioxidant activity. Keywords: cascara, coconut oil, lecithin, microemultion, palm oil, tween 80

TEKNOLOGI PEMBUATAN KERUPUK IKAN BULAK (SARDINE FIMBRIATA) DI UD. BISMILLAH Nurhayati Nurhayati; Maria Belgis; Sih Yuwanti; Shania Listyana Putri
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 5 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Abstrak: UD. Bismillah merupakan salah satu industri rumah tangga perseorangan yang memproduksi kerupuk mentah maupun matang untuk dipasarkan di desa sekitar. Alih teknologi yang dilakukan kepada UD. Bismillah berupa teknologi tepat guna dan analisis finansial usaha kerupuk ikan dengan menggunakan ikan “bulak” (Sardine fimbriata). Alih teknologi yang diberikan yaitu proses persiapan bahan yang dilakukan oleh pemilik, proses pencampuran bahan, pencetakan, pengukusan, pengeringan, dan pengorengan kerupuk oleh pegawai. Alat yang digunakan antara lain mesin pencetak kerupuk dengan konveyor, boiler dan steamer untuk proses pengukusan kerupuk serta tomang dan wajan untuk penggorengan kerupuk. Harga jual kerupuk yang sudah digoreng di tingkat pengecer/toko adalah Rp.200/buah. Penambahan ikan “bulak” dilakukan sebagai upaya pemanfaatan ikan nilai ekonomis rendah sebagai sumber gizi dan protein. Hasil analisis finansial menunjukkan dengan penambahan ikan bulak pada adonan menghasilkan nilai NPV Rp. 364.235.841,7; Net B/C sebesar 1,15; PBP sebesar 0,48 tahun atau 175,2 hari; ROI sebesar 2,1; dan BEP unit yang dihasilkan sebesar 10.648 kg. Hal ini menunjukkan usaha kerupuk ikan ‘Bulak’ layak untuk dijalankan, dengan harga jual Rp.22.800 per kg kerupuk ikan ‘Bulak’ matang.Kata Kunci: ikan; kerupuk; sardine fimbriata; Abstract: UD. Bismillah is individually home industry that produces unfried and fried crackers for sale in nearby villages. Technology transfer was carried out to UD. Bismillah in the form of appropriate technology and financial analysis of fish cracker production using "Bulak" fish (Sardine fimbriata). The transfer of technology provided were i.e material preparation process carried out by the owner, while mixing ingredients, forming, steaming, drying and frying crackers process by employees. The equipment used were including crackers machine with conveyors, boilers, steamer, and tomang with pans for fried the crackers. The selling price of fried crackers at the retail / store was IDR 200 / piece. The addition of "Bulak" fish was carried out as an effort to utilize marginal economy (cheap) fish as a nutrition and protein source. The results of the financial analysis showed that the addition of Bulak fish into the dough were resulted NPV Rp. 364,235,841.7; Net B / C of 1.15; PBP 0.48 years or 175.2 days; ROI of 2.1; and the BEP units of 10,648 kg. Therefore, the 'Bulak' fish cracker business is feasible to run, by selling price was Rp. 22,800 per kg fried 'Bulak' fish crackers.

Study of Cracker Production with the Addition of Black Garlic and Sodium Tripolyphosphate Herlina, Herlina; Yuwanti, Sih; Maulana, Aditya Bagas; Lindriati, Triana; Nurhayati, Nurhayati
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 1 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.01.2

AbstractThis study examines how black garlic and sodium tripolyphosphate (STPP) concentrations effect cracker physical, chemical, and organoleptic characteristics, also determined the black garlic and STPP optimal concentration to produce cracker with desirable quality. A completely randomized design was used, with two factors: black garlic concentration (3%, 6%; 9%) and STPP concentration (0.1%; 0.3%; 0.5%). The test parameters were color (lightness), swelling power, hygroscopicity, water content, ash content, total polyphenols, antioxidant activity, and organoleptic tests (color, flavor, taste, crispiness, and overall). An effectiveness test was conducted to determine the black garlic and STPP right concentration in cracker production. The results showed that the black garlic concentration significantly effected the lightness, swelling power, hygroscopicity, water content, ash content, antioxidant activity, and total cracker polyphenols. STPP concentration significantly effected the cracker ash content. Garlic and STPP concentration had significant organoleptic effects on color preference, flavor, taste, and crispiness. The cracker with a concentration of 3% black garlic and 0.5% STPP were the best and preferred. The effectiveness score was 0.64, with physical characteristics of color lightness 23.39 ± 0.20, swelling power 82.51 ± 0.11%, hygroscopicity 5.07 ± 0.41%, and chemical characteristics of water content 5.83 ± 0.16%, ash content 2.77 ± 0.25%, total polyphenols 0.175 ± 0.001%, antioxidant activity 16.14 ± 0.20. The organoleptic test scores were color 6.00±0.12, flavor 5.60±0.43, taste 5.68±0.31, crispiness 6.92 ± 0.32, and overall 6.28 ± 0.42.Keywords: antioxidant activity, black garlic, cracker, sodium tripolyphosphate AbstrakPenelitian ini memeriksa pengaruh konsentrasi bawang hitam dan sodium tripolyphosphate (STPP) terhadap karakteristik fisik, kimia, dan organoleptik kerupuk serta mengetahui konsentrasi bawang hitam dan STPP yang tepat sehingga dihasilkan kerupuk dengan karakteristik yang baik dan disukai. Penelitian ini menggunakan metode Rancangan Acak Lengkap dua faktor: konsentrasi bawang hitam (3%; 6%; 9%) dan konsentrasi STPP (0,1%; 0,3%; 0,5%). Parameter pengujian yaitu warna (kecerahan), daya kembang, higroskopisitas, kadar air, kadar abu, total polifenol, aktivitas antioksidan, uji organoleptik (warna, flavor, rasa, kerenyahan, dan keseluruhan). Uji efektivitas untuk menentukan konsentrasi bawang hitam dan STPP yang tepat pada pembuatan kerupuk. Hasil penelitian menunjukkan bahwa konsentrasi bawang hitam berpengaruh nyata terhadap warna, daya kembang, higroskopisitas, kadar air, kadar abu, aktivitas antioksidan, dan total polifenol kerupuk. Konsentrasi STPP berpengaruh nyata terhadap kadar abu kerupuk. Konsentrasi bawang hitam dan konsentrasi STPP berpengaruh nyata secara organoleptik pada kesukaan warna, flavor, rasa, kerenyahan, dan keseluruhan. Kerupuk terbaik dan disukai adalah kerupuk dengan konsentrasi bawang hitam 3% dan STPP 0,5%. Nilai efektivitas kerupuk adalah 0,64, dengan karakteristik fisik kecerahan warna 23,39±0,20, daya kembang 82,51±0,11%, higroskopisitas 5,07±0,41%, karakteristik kimia kadar air 5,83±0,14%, kadar abu 2,77±0,25%, total polifenol 0,175±0,001%, aktivitas antioksidan 16,14±0,12. Nilai uji organoleptik kesukaan warna 6,00±0,12, flavor 5,60±0,43, rasa 5,68±0,31, kerenyahan 6,92±0,32, dan keseluruhan 6,28±0,42.Kata kunci: aktivitas antioksidan, bawang hitam, kerupuk, sodium tripolyphosphate

Development of antioxidative edible film from red dragon fruit peel extract with the addition of CMC and soy protein isolate Lindriati, Triana; Yuwanti, Sih; Afriliana, Asmak; Sukoco, Aji; Budianto, Ivan Rivaldy; Azizah, Wafiq; Fadhiyah, Umrotus Shofiyatul
International Journal of Advances in Applied Sciences Vol 14, No 1: March 2025
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v14.i1.pp164-174

The red dragon fruit peels (RDFP) have a high content of pectin and total phenolic compounds. This research studied the development of RDFP be an antioxidative edible film. The RDFP was extracted by microwave to obtain high pectin and polyphenol content, and then the red dragon fruit peel extract (RDFPE) was used as a based material. The RDFPE was added with 5% (w/v) of carboxymethyl cellulose (CMC) and 10% (w/v) of soy protein isolate (SPI) to increase their tensile strength. The result showed that RDFPE potential to develop as an antioxidative edible film. There are different effects of CMC and SPI. The addition of CMC had a positive effect on total polyphenol and antioxidant properties but SPI had a negative effect. Against the peroxide number of peanut oils, all RDFPE films can inhibit. The effect of CMC and SPI on physical and mechanical properties were increasing thickness, and tensile strength decreasing transparency, solubility, also elongation. The FTIR showed a difference in macromolecule interaction between RDFPE with CMC and SPI. The interaction between RDFPE with CMC occurred with pectin while SPI interacted both with pectin and polyphenol. Thus, macromolecule interaction affected on physical, mechanical, and antioxidative properties of RDFPE edible films, and revealed that CMC was more suitable to add to RDFPE edible film.

Co-Authors . NURHAYATI Achmad Subagio Ade Galuh Rakhmadevi Afriliana, Asmak Ages Dwiga Marzelly Aji Sukoco Amaliyanti, Leni Andi Eko Wiyono, Andi Eko Aurora Urbahillah Azizah, Wafiq Budianto, Ivan Rivaldy Dewi Astuti Purnama Sari Fadhiyah, Umrotus Shofiyatul Fahmi, Dafiq Kurniawan Herlina Herlina Herlina Herlina Herry Purnomo, Bambang Intan Nurlaili Irma Purwati Lailatul Nichmah Maria Belgis Maulana, Aditya Bagas Nafi', Ahmad Nita Kuswardani Nurhayati Nurhayati Nurud Diniyah Pudji Hastuti Pudji Hastuti Puspita Sari Renny Dwi Anggraeni Shania Listyana Putri Sri Raharjo Sri Raharjo Supriyadi Supriyadi Supriyadi Supriyadi Suwasono, Sony Tamtarini Tamtarini Triana Lindriati Yani Subaktilah Yulianto Tri Chandra Kusuma Yulianto Tri Chandra Kusuma Yundari, Yundari

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