Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Riset Teknologi Industri
Sitti Nurlina
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Diversifikasi Pengolahan Jahe Menjadi Produk Awetan Nami Lestari; Eldha Sampepana; Sitti Nurlina; Tita Sri Palupi
Jurnal Riset Teknologi Industri Vol 1 No 1 Juni 2007
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1066.771 KB) | DOI: 10.26578/jrti.v1i1.1337

Abstract

Ginger ( Zingiber Officinale) is one of spices having many beneficial uses and its potency in East Kalimantan is quite big.  This region produces about2,454.000  tons of  ginger  every  year.  (The  Plantation  Services of  East Kalimantan Province, 2004). The aim of this research is to find an effecient technology for small and madium scale industries to process ginger to become preserved products like instant ginger drinks, candies and syrup. The research looked for the right formulae in processing of instant ginger drinks and ginger syrups and tile right filler substance in making ginger candies. The formula willbe represented in the composition of ginger, sugar and water. Based on organoleptic testing, the best species of ginger made for those products is "elephantginger" and Ihe best composition for making instant ginger products is 750 gram, 1000 gram and 250 ml for "elephant ginger'; sugar and waterrespectively. In addition, the best composition to make ginger syrup is 500 gram and 1000 ml of ..elephant ginger". suqer and water respectively. Lastly. the best filler substance for soft ginger candy is gelatinous flour.
PPengaruh Metode Penggorengan dan Konsentrasi Jamur Tiram Putih (Pleurotus streatus) Terhadap Karakteristik Kimia dan Mikrobiologi Abon Udang (Panaeus indicus) Arba Susanty; Paluphy Eka Yustini; Sitti Nurlina
Jurnal Riset Teknologi Industri Vol.13. No.1 JUNI 2019
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (170.351 KB) | DOI: 10.26578/jrti.v13i1.4052

Abstract

Udang merupakan sumber pangan hewani yang kaya akan protein. Jenis udang Panaeus indicus dapat diolah menjadi produk abon. Proses penggorengan merupakan tahapan penting untuk menghasilkan produk abon. Proses pengorengan menghasilkan produk dengan aroma dan rasa makanan yang khas. Pemanasan mengakibatkan terjadinya denaturasi dan koagulasi protein yang berpengaruh terhadap tekstur abon. Untuk mengurangi kenampakan tekstur menggumpal dilakukan penambahan jamur tiram putih (Pleurotus ostreatus). Penelitian ini bertujuan untuk mengetahui pengaruh metode penggorengan dan konsentrasi bahan pengisi jamur tiram putih yang berbeda terhadap karakteristik kimia dan mikrobiologi abon udang Panaeus indicus. Penelitian ini menggunakan rancangan acak lengkap 2 faktor yaitu metode penggorengan terdiri dari pan frying dan deep frying dan konsentrasi jamur tiram putih terdiri dari 15%, 30% dan 45%. Hasil penelitian ini menunjukkan metode penggorengan memberikan pengaruh nyata terhadap kadar abu, protein dan kadar lemak, sedangkan konsentrasi jamur tiram putih (Pleurotus ostreatus) yang berbeda berpengaruh nyata pada kadar air dan kadar serat abon udang Panaeus indicus. Abon udang Panaeus indicus memiliki kadar air 31,59 – 46,9%, kadar abu 4,55 – 7,92%, kadar protein 12,51 – 24,29%, kadar lemak 3,3 – 14,03%, serat kasar 4,53 – 12,83%, Salmonella negatif dan angka lempeng total 5,97x102 – 3,98x104 koloni/gram.Kata Kunci : abon, Panaeus indicus, Pleurotus ostreatus, pan frying, deep frying
Co-Authors Arba Susanty Eldha Sampepana Nami Lestari Paluphy Eka Yustini Tita Sri Palupi