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All Journal Microbiology Indonesia agriTECH Jurnal Teknologi Agroindustri Jurnal Penelitian Pertanian Terapan Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi & Industri Hasil Pertanian JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) JPKMI (Jurnal Pengabdian Kepada Masyarakat Indonesia) Jurnal Pengabdian Kepada Masyarakat (JPKM) Tabikpun JURNAL BIOLOGI PAPUA Teknologi dan Industri Pertanian Indonesia
NETI YULIANA
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung, Jl. Sumantri Brojonegoro No. 1, Bandar Lampung, Lampung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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KHARAKTERISTIK MUFFIN DARI TEPUNG UBIJALAR UNGU KAYA PATI RESISTEN (The characteristics of muffin from resistant starch- rich purple sweet potato flour) Nurdjanah, Siti; Yuliana, neti; Zuidar, Ahmad Sapta; Naim, Ira Ervinda
JURNAL TEKNOLOGI AGROINDUSTRI Vol 9, No 2 (2017)
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (913.743 KB)

Abstract

Resistant starch- rich purple sweet potato flour can be used as wheat substitute in muffin production, partly  because of its potential health benefit.  The aim of this research was to find proper  ratio between wheat flour and purple sweet potato flour to obtained muffins  with the best sensory properties and to elucidate  the chemical contents and caloric value of the muffins.  This research was arranged in a complete randomized block design with four replications.  The  single factor treatment was consisted of 6 levels of ratios between purple sweet potato flour and wheat flour :  U1 (15:85), U2 (30:70), U3 (45:55), U4 (60:40), U5 (75:25), and U6 (90:10).  The parameters observed were sensory characteristic, followed by proximate analysis, anthocyanin content, antioxidant capacity, and  caloric value.  The results showed that the best ratio between sweet potato flour and wheat flour  for producing muffin was found in the ratio of  This muffin  contains 35,92 % water, 1,79 % ash , 23,64 % fat, 31,11 % carbohydrate, 7.54 % protein , 45 ±16 mg/100 g total anthocyanin, and  IC50 value of 249,34 μg/mL, and caloric value  of 3,087 kal/g.
Penambahan Asam Asetat dan Fumarat untuk Mempertahankan Kualitas Pikel Ubi Jalar Kuning Pasca Fermentasi Neti Yuliana; Siti Nurdjanah; Maya Sari
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (109.852 KB) | DOI: 10.22146/agritech.9458

Abstract

The objective of this investigation was to determine the ability of fumaric acid, acetic acid and their combinations, as organic acid preservatives to maintain the quality of fermented sweet potatoes pickle during 6 weeks of storage at room temperature, as well as to compare with sodium benzoate. Acetic acid (1, 1.5 and 2%), fumaric acid (0.1, 0.15 and 0.2%), and their combinations, were used as treatments in this investigation. As controls, sodium benzoate and without preservatives additions were also conducted. The best treatment for maintaining the quality of fermented yellow sweet potatoes pickle was combination of acetic acid 1% and fumaric acid 0.2%,which has a total mold, yeast, non lactic acid bacteria and lactic acid bacteria, each <30 colonies/ml, total acid 1.34%, pH 3.18 and the total soluble solids 2.07 brix. The pickle was described as somewhat pale orange color and acidic aroma with the acceptance rates 87%. In term of sensory acceptabilitty, however, fumaric acids treatment was better than either single acetic acid or combination of acetic-fumaric acids. The results indicated that acetic, fumaric acid and their combination treatments were able to keep the sweet potatoes pickle quality, therefore, these preservative could serve as an alternative substitution for the use of sodium benzoate.ABSTRAKTujuan penelitian ini adalah untuk mengetahui dan membandingkan kemampuan asam fumarat, asam asetat dan  kombinasinya sebagai pengawet untuk mempertahan kualitas pikel ubi jalar kuning pasca fermentasi yang disimpan pada suhu ruang selama 6 minggu; dan juga membandingkannya dengan pengawet asam benzoat. Perlakuan terdiri dari konsentrasi asam asetat 1; 1,5 dan 2%; konsentrasi asam fumarat 0,1; 0,15 dan 0,2%, dan kombinasi keduanya. Perlakuan dengan asam benzoat dan tanpa pengawet juga disiapkan sebagai kontrol. Perlakuan terbaik diperoleh dari kombinasai asam asetat 1% dan fumarat 0,2%, dengan karakteristik kualitas sebagai berikut: total kapang, khamir, bakteri bukan asam laktat, dan bakteri asam laktat masing masing <30 koloni/ml, total asam 1,35%, pH 3,18 dan total padatan terlarut 2,07o brix, warna orange pucat, beraroma asam dengan tingkat penerimaan panelis 87%. Berdasarkan penerimaan sensoris, perlakuan asam fumarat lebih baik daripada asam asetat ataupun kombinasai asam asetat-fumarat. Hasil penelitian menunjukkan bahwa asam asetat, fumarat dan kombinasi keduanya dapat mempertahankan kualitas pikel ubi jalar kuning yang berpotensi menjadi alternatif pengganti pengawet benzoat.
Profil Fermentasi “Rusip” yang Dibuat dari Ikan Teri (Stolephorus sp) Neti Yuliana
agriTECH Vol 27, No 1 (2007)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (165.141 KB) | DOI: 10.22146/agritech.9488

Abstract

The objective of this research was to study rusip characteristic of anchovies (Stolephorus sp.) during fermentation to dig its fermentation profile up. The experiment was conducted in 3 replications and onserved periodically: 0, 4, 8, 12, 16, 20, days. The lactic acid fermentation was observed in rusip as indicated by lactic acid bacteria presence during fermentation. Throughout 20 days fermentation, the moisture content, total lactic acid, TVN, TMA, and soluble protein increased while the pH, fat, and reducing sugar contents decreased. CHemical profile of rusip at day 20 fermemtation was characterized by pH 5.07; 22.20% total lactic acid, 1.5% fat. 82.34 mg N/100 g TVN; 14.9% mg N/100g TMA; 3.68% reducing sugar, and 6.36% soluble protein.ABTRAKTujuan penelitian ini adalah untuk mempelajari karakteristik rusip dari ikan teri selama fermentasi untuk mendapatkan profil fermentasi rusip. Percobaan dilakukan sebanyak tiga kali yang diamati secara priodik pada hari ke 0, 4, 8, 12, 16, dan 20 hari. Fermentasi rusip merupakan fermentasi asam laktat yang diindikasikan oleh keberadaan bakteri asam laktat selama fermentasi. Selama 20 hari fermentasi, kandungan air, total asam laktat, TVN, TMA dan protein terlarut meningkat sementara pH, lemak dan gula reduksi menurun. Profil kimia rusip pada hari ke 20 fermentasi adalah sebagai berikut, pH 5,07; total asam laktat 22,20%; lemak 1,5%; TVN 82,34 mgN/100 g; TMA mg N/100 g; gula reduksi 3,68% dan protein terlarut 6m36%.
Perubahan Karakteristik Biokimia Fermentasi Tempoyak Menggunakan Pediococcus acidilactici pada Tiga Tingkat Konsentrasi Gula Neti Yuliana
agriTECH Vol 27, No 2 (2007)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.875 KB) | DOI: 10.22146/agritech.9497

Abstract

This study was carried out to evaluate the biochemical characteristics of tempoyak inoculated with Pediococcus acidilactici as starter culture at three levels of sugar concentrations (0%, 2.5% and 5%). Results revealed that addition of sugar until 5 % did not influenced the microbe total, pH, acidity and reducing sugar of tempoyak. The length of fermentation mostly influenced these characterisitics. Nevertheles, number of individual organic acid expressed as lactic and acetic acid was influenced by addition of sugar.ABSTRAKPenelitian ini bertujuan untuk mengevaluasi perubahan karakterisitik biokimia fermentasi tempoyak dengan Pediococcus acidilactici sebagai kultur starter pada tiga tingkat konsentrasi gula (0%; 2,5% dan 5%). Hasil penelitian menunjukkan bahwa penambahan konsentrasi gula sampai dengan 5% belum mempengaruhi perubahan karakterisitk biokimia tempoyak (pH, total asam, total gula reduksi). Namun demikian konsentrasi gula berpengaruh terhadap total individu komponen asam organik (asam laktat dan asam asetat). Sebaliknya, perubahan karakterisitik biokimia (pH, total asam, total gula reduksi) tempoyak sangat dipengaruhi oleh lama fermentasi, yaitu semakin lama fermentasi, pH dan gula reduksi semakin menurun, sedangkan total asam meningkat.
Karakteristik Minuman Laktat Sari Buah Durian Lay (Durio kutejensis) yang Disuplementasi dengan Kultur Lactobacillus selama Penyimpanan pada Suhu Rendah Neti Yuliana; Tintan Noviyeziana; Sutikno Sutikno
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (500.962 KB) | DOI: 10.22146/agritech.16766

Abstract

The objective of this study was to characterize the durian lay juices supplemented by Lactic Acid Bacteria (LAB)  culture during cold storage. The LAB cultures consisted of Lactobacillus plantarum FNCC-0265, Lactobacillus acidophillus FNCC-0051 and combination of these LABs. After being inoculated with a 24 h – old culture starters, durian lay juice was incubated at 37 °C for 2 hours and kept at 4 °C for 0, 1, 2, 3 and 4 weeks. Changes in pH, total lactic acid, and sugar content, viable cell counts of LAB, total soluble solid, viability of LAB, and sensory characteristic during fermentation were measured. The results revealed that pH decreased from 4.79 to 4.20; sugar content reduced from 4.52 to 0.75 %; total soluble solid reduced from 8.93 to 7.97 °Bx, and sensory score reduced from 3.71 (like) to 3.40 (moderate like); while  the total lactic acid increased from 0.33 to 0.69 %; viable cell counts of LAB increased from 8.86  to 9.14 log CFU/ml; and % viability of LAB decreased from 100 to 95.90, during storage. Combination of Lactobacillus plantarum FNCC-0265 and Lactobacillus acidophillus FNCC-0051 cultures at two weeks cold storage period was the best treatment, based on the sensory and viable cell counts of LAB. The characteristics of this durian lay juice probiotic were pH 4.46, total lactic acid 0.59 %, sugar content 2.13 %, viable cell counts of LAB 9.33 log CFU/mL, total soluble solid 9.60 °Bx, and carbohydrate 45,05 %. This durian lay juice contained oxalate (107.56 mg/L), malic (527.895 mg/L), lactic (4381.49 mg/L) and citric (351.245 mg/L) acid.ABSTRAKTujuan penelitian ini adalah mengkaji karakteristik minuman laktat sari durian lay yang disuplementasi dengan kultur bakteri asam laktat (BAL) selama penyimpanan pada suhu rendah. Kultur BAL terdiri dari Lactobacillus plantarum FNCC-0265, Lactobacillus acidophillus FNCC-0051, dan campuran keduanya.  Sari buah durian lay diinokulasi dengan kultur berumur 24 jam lalu diinkubasi pada suhu 37 °C selama 2 jam dan kemudian disimpan selama 0, 1, 2, 3, dan 4 minggu. Perubahan pH, total asam, gula, total sel BAL. Total padatan terlarut, viabilitas BAL, dan sensori selama penyimpanan dingin diukur. Hasil penelitian menunjukkan bahwa terjadi perubahan pH dari 4,79 ke 4,20; kandungan gula dari 4,52 ke 0,75%; total padatan terlarut dari 8,93 ke 7.97 °Bx, viabilitas BAL dari 100 % menjadi 95,90 %,  dan skor sensori dari 3,71 suka ke 3,40 (agak suka); sementara pada total asam terjadi peningkatan dari 0,33 ke 0,69 %; dan sel hidup BAL meningkat dari 8,86 menjadi 9,14 log CFU/mL. Berdasarkan parameter sensori, perlakuan kultur campuran Lactobacillus plantarum FNCC-0265 dan Lactobacillus acidophillus FNCC-0051 yang disimpan selama 2 minggu merupakan perlakuan terbaik. Sari buah durian lay ini mempunyai karakteristik sebagai berikut: pH 4,45, total asam laktat 0,83 %, gula 2,20%, sel hidup BAL 9,33 log CFU/mL, total padatan terlarut  9,16 °Bx, dan karbohidrat 35,04 %. Asam organik yang terkandung pada jus durian lay ini adalah asam oksalat (108 mg/L), malat (528 mg/L), laktat (4382 mg/L) dan sitrat (351 mg/L).
KHARAKTERISTIK MUFFIN DARI TEPUNG UBIJALAR UNGU KAYA PATI RESISTEN (The characteristics of muffin from resistant starch- rich purple sweet potato flour) Siti Nurdjanah; neti Yuliana; Ahmad Sapta Zuidar; Ira Ervinda Naim
Majalah TEGI Vol 9, No 2 (2017)
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (913.743 KB) | DOI: 10.46559/tegi.v9i2.3662

Abstract

Resistant starch- rich purple sweet potato flour can be used as wheat substitute in muffin production, partly  because of its potential health benefit.  The aim of this research was to find proper  ratio between wheat flour and purple sweet potato flour to obtained muffins  with the best sensory properties and to elucidate  the chemical contents and caloric value of the muffins.  This research was arranged in a complete randomized block design with four replications.  The  single factor treatment was consisted of 6 levels of ratios between purple sweet potato flour and wheat flour :  U1 (15:85), U2 (30:70), U3 (45:55), U4 (60:40), U5 (75:25), and U6 (90:10).  The parameters observed were sensory characteristic, followed by proximate analysis, anthocyanin content, antioxidant capacity, and  caloric value.  The results showed that the best ratio between sweet potato flour and wheat flour  for producing muffin was found in the ratio of  This muffin  contains 35,92 % water, 1,79 % ash , 23,64 % fat, 31,11 % carbohydrate, 7.54 % protein , 45 ±16 mg/100 g total anthocyanin, and  IC50 value of 249,34 μg/mL, and caloric value  of 3,087 kal/g.
The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato (Ipomoea batatas L.) NETI YULIANA; SITI NURDJANAH; MIKA MARGARETA
Microbiology Indonesia Vol. 7 No. 1 (2013): March 2013
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (187.612 KB) | DOI: 10.5454/mi.7.1.1

Abstract

In this study, fermentation process was carried out on orange-fleshed sweet potato cubes to produce sweet potato pickle using a mixed culture of Lactobacillus plantarum and Leuconostoc mesenteroides at 30 °C over 12 days period. Spontaneous fermentation was also performed as a control. Samples were withdrawn at various time intervals for analyses of reducing sugar content, total number of lactic acid and non-lactic acid bacteria, lactic acid concentration, pH, and sensory attributes. The results showed that using a mixed culture of L. plantarum and L. mesenteroides could greatly reduce contamination of non-lactic acid bacteria, retaining low amount of reducing sugar, rapidly producing lactic acid and consequently decreasing pH value of the pickle, as well as giving better sensory score. After 12 d of fermentation, sample of pickle inoculated with mixed culture showed the following characters: total lactic acid content 0.5%, total lactic acid bacteria 8.46 log10 CFU mL-1, total non-lactic acid bacteria 1 log10  CFU mL-1, total reducing sugar 0.84 g L-1, texture 64.92 mm 50 g-1 s-1, and hedonic sensory score for both taste and aroma 4 (like) in a scale of 5. These results indicated the potential ability of the mixed culture of lactic acid bacteria to improve the quality of the pickle fermented spontaneously.
Optimasi Proses Fermentasi Semi Padat Onggok Singkong Menggunakan Metode Response Surface Methodology (RSM) Beni Hidayat; Udin Hasanudin; Muhammad Muslihudin; Syamsu Akmal; Siti Nurdjanah; Neti Yuliana
Jurnal Penelitian Pertanian Terapan Vol 21 No 2 (2021)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v21i2.2075

Abstract

The application of semi-solid fermentation has been able to increase the potential for using cassava pulp, an underused biomass from starch processing (tapioca),  as foodstuffs which are reflected in an increase in protein content up to 7.07% and a decrease in cyanide content to less than 10 mg/kg (8.78 mg/kg). Further process optimization is required if the cassava pulp fermentation process is to be carried out on an industrial scale. This research was aimed to obtain the optimal fermentation process parameters to produce cassava pulp flour with optimal characteristics as foodstuffs. Optimization of the fermentation process was carried out using the Response Surface Methodology (RSM) with the Central Composite Design model.  There were three optimized factors, namely the concentration of S. cerevisiae (1%-3%), ammonium sulfate concentration (1%-2%), and fermentation time (72-120 hours). The determination of the upper and lower limits was based on preliminary research. The optimal characteristics of fermented cassava pulp flour is obtained in the process parameters: starter concentration 1.67%, ammonium sulphate concentration 1.00%, and fermentation time 77.65 hours. The optimal process parameters will produce fermented cassava pulp flour with a protein content of 6.17%, cyanide content of 8.64 mg/kg, and an odour score of 4.93 (maximum score of 5, like very much) which is very potential to be used as foodstuffs.
Pendampingan Diversifikasi Kemasan, Rasa, dan Bentuk Keripik Kelompok Usaha Bersama Telo Rezeki di Jalan Pagar Alam Dewi Sartika; Neti Yuliana; Susilawati Susilawati
JPKMI (Jurnal Pengabdian Kepada Masyarakat Indonesia) Vol 1, No 3: Agustus (2020)
Publisher : ICSE (Institute of Computer Science and Engineering)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36596/jpkmi.v1i3.55

Abstract

Sentra Industri Rumah Tangga (IRT) Keripik di Jalan Pagar Alam  merupakan salah satu sentra wisata kuliner yang cukup digemari dan sangat dikenal masyarakat Lampung. Akan tetapi, produk yang dihasilkan dari IRT keripik ini sudah jenuh, tidak ada inovasi dan tidak ada pembaharuan. Produk keripik dijual dalam bentuk apa adanya, umumnya tidak dikemas atau ditampilkan dalam bentuk curah, sehingga sulit untuk dipasarkan ke supermarket atau ekspor ke luar negeri. Oleh karena itu transfer teknologi tepat guna diperlukan untuk mengembangkan diversifikasi kemasan, rasa, dan bentuk keripik pisang. Tim Pengabdian THP memandang perlu melakukan pendampingan diversifikasi kemasan yang pada kegiatan ini dilakukan pada  Kelompok Usaha Bersama Telo Rezeki.  Kegiatan pengabdian meningkatkan pengembangan wawasan secara signifikan (45%); perubahan prilaku dalam pemilihan kemasan dan penggunaan kemasan (25%) dan wawasan diversifikasi rasa (25%), serta peningkatan wawasan diversifikasi bentuk (50%).
Pendampingan Good Manufacturing Practice Pada IKM Kerupuk Kemplang Ummy Nissa, Gedung Tataan–Kabupaten Pesawaran Neti Yuliana; Dewi Sartika; Teguh Setiawan
Jurnal Pengabdian Kepada Masyarakat (JPKM) TABIKPUN Vol. 3 No. 1 (2022)
Publisher : Faculty of Mathematics and Natural Sciences - Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpkmt.v3i1.56

Abstract

Ummy Nissa, merupakan salah satu IKM yang memproduksi kerupuk kemplang yang terletak di Gedung Tataan, Kabupaten Pesawaran. Pelaku usaha Ummy Nissa belum mengenal dan memahami bagaimana cara berproduksi pangan yang baik, sehingga memerlukan pendampingan dalam penerapan Good Manufacturing Practice (GMP). Kegiatan pendampingan dilakukan dengan tahapan: (1) evaluasi pelaksanaan GMP pada IKM Ummy Nissa, (2) pelatihan GMP melalui ceramah dan diskusi, dan (3) praktik berproduksi sesuai dengan GMP. Prinsip prinsip GMP mengacu pada surat keputusan menteri RI No: 23/Men.Kes/SK/I/1978 tentang pedoman cara berproduksi makanan yang baik. Pendampingan meningkatkan skor penilaian dari kriteria kurang menjadi cukup, dan kriteria cukup menjadi baik pada butir-butir terpilih dari 13 aspek penilaian penerapan GMP.
Co-Authors Ahmad Sapta Zuidar Beni Hidayat Chandra Utami Wirawati Deary Amethy Zahrotinufus Joen DEWI SARTIKA Eka Z. Sastiani Ira Ervinda Naim Iyan Indrawan Masithoh Priyantini Masithoh Priyantini Maya Sari MIKA MARGARETA Muhammad Muslihudin Murhadi Murhadi Naim, Ira Ervinda RIBUT SUGIHARTO Rusita Rusita Siti Nurdjanah Sri Hidayati Sri Hidayati Suharyono Suharyono Sumardi, Sumardi Susilawati Susilawati Susilawati Susilawati Susilawati Sutikno Sutikno Syamsu Akmal Teguh Setiawan Tintan Noviyeziana Udin Hasanudin Yayi Suryo Prabandari Zuidar, Ahmad Sapta