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DIFFERENT PROPORTION OF MOCAF (MODIFIED CASSAVA FLOUR) AND SOY FLOUR (GLYCINE MAX L.) TOWARDS CHEMICAL AND ORGANOLEPTIC QUALITY OF COOKIES Wono, Cynthia Febrina; Djauhari, Arlin Besari; Hariyani, Nunuk
Food Science and Technology Journal (Foodscitech) Vol 2, No 2 (2019)
Publisher : Universitas Dr Soetomo

Cookies are snacks made by the basic ingredients of Mocaf and soy flour. The usage of both expects higher content of protein and fibre, compared to the general cookie. This research aims to understand the influence of both flour's proportion towards cookies' chemical quality and organoleptic. This research utilises Factorial Randomised Design using two factors such as proportions of Mocaf and soy flour. Every treatment is conducted three times. The determination of the best treatment off all parameters are performed through effectivity test. Factors aforementioned are each divided by three levels, which are Mocaf flour proportions as many as 55%, 50%, and 45% and soy flour proportions as many as 10%, 15%, and 20%. Every treatment is conducted three times. The treatment of the combination of 55% Mocaf flour and 20% soy flour (M3K3) is the best treatment, according to the effectivity test of Result Value (RV) which is 0.57. It is also supported by the testing of parametric criteria such as protein content (3.74%), fibre content (1.91%), water content (2.27%), ash content (1.92%), flavour (5.4, somewhat like), aroma (5, somewhat like), colour (5.3, somewhat like), and crunchiness (5.5, like).

Different Proportion of Mocaf (Modified Cassava Flour) and Soy Flour (Glycine Max L.) towards Chemical and Organoleptic Quality of Cookies Wono, Cynthia Febrina; Djauhari, Arlin Besari; Hariyani, Nunuk
Food Science and Technology Journal (Foodscitech) Vol 2 No 2 (2019)
Publisher : Universitas Dr Soetomo

Cookies are snacks made by the basic ingredients of Mocaf and soy flour. The usage of both expects higher content of protein and fibre, compared to the general cookie. This research aims to understand the influence of both flour's proportion towards cookies' chemical quality and organoleptic. This research utilises Factorial Randomised Design using two factors such as proportions of Mocaf and soy flour. Every treatment is conducted three times. The determination of the best treatment off all parameters are performed through effectivity test. Factors aforementioned are each divided by three levels, which are Mocaf flour proportions as many as 55%, 50%, and 45% and soy flour proportions as many as 10%, 15%, and 20%. Every treatment is conducted three times. The treatment of the combination of 55% Mocaf flour and 20% soy flour (M3K3) is the best treatment, according to the effectivity test of Result Value (RV) which is 0.57. It is also supported by the testing of parametric criteria such as protein content (3.74%), fibre content (1.91%), water content (2.27%), ash content (1.92%), flavour (5.4, somewhat like), aroma (5, somewhat like), colour (5.3, somewhat like), and crunchiness (5.5, like).

Plantain (Musa X paradisiaca AAB) and Activated Charcoal Powder towards Ice Cream Quality Nurul Hidayah, Dina Mazida; Hariyani, Nunuk; Djauhari, Arlin Besari
Food Science and Technology Journal (Foodscitech) Vol 3 No 1 (2020)
Publisher : Universitas Dr Soetomo

Ice cream is a frozen snack made from ingredients such as milk, cream, sugar, and stabilisers that being frozen and mixed with other ingredients to create a variety of ice cream flavours, such as banana ice cream. Plantain (Musa paradisiaca) contains high nutritions such as vitamin A, B6, C, other minerals, and carbohydrates. The addition of plantain and Activated Charcoal Powder (ACP) into the ice cream can increase its nutrition value. This because of bananas as a carbohydrate source and the ACP, made from coconut shell charcoal and create a distinct ice cream colour, as a toxin absorber and immune system enhancer. This research will utilise the Completely Randomised Design (CRD) using two factors. Factor 1 is the plantain substitutions, which are 10%, 15%, and 20%. Factor 2 is the ACP concentrations, which are 0.1%, 0.2%, and 0.3%. Each combination of treatments is conducted through three-time repetitions. Research observation uses proximate analysis and organoleptic test. Parametric data in the analysis, which based on the parametric statistic by utilising Analysis of Variance (ANOVA) shows that the difference between plantain substitution and ACP concentration intangibly influences the protein and fat content. The different plantain substitution and its interaction between the different ACP concentration intangibly influence the sugar content and overrun. The different concentration of ACP intangibly influences the sugar count and tangibly influences the banana ice cream's overrun. Parametric data test results later become the base of effectivity test to obtain the best treatment. The best treatment of this research is obtained from the combination of 20% plantain and 0.3% ACP concentration, with the highest score of 0.84 with the research variable criteria of protein content (3.7%), fat content (2.4%), sugar content (41.3%), and overrun (81.37%).

Plantain (Musa X paradisiaca AAB) and Activated Charcoal Powder towards Ice Cream Quality Nurul Hidayah, Dina Mazida; Hariyani, Nunuk; Djauhari, Arlin Besari
Food Science and Technology Journal (Foodscitech) Vol 3 No 1 (2020)
Publisher : Universitas Dr Soetomo

Ice cream is a frozen snack made from ingredients such as milk, cream, sugar, and stabilisers that being frozen and mixed with other ingredients to create a variety of ice cream flavours, such as banana ice cream. Plantain (Musa paradisiaca) contains high nutritions such as vitamin A, B6, C, other minerals, and carbohydrates. The addition of plantain and Activated Charcoal Powder (ACP) into the ice cream can increase its nutrition value. This because of bananas as a carbohydrate source and the ACP, made from coconut shell charcoal and create a distinct ice cream colour, as a toxin absorber and immune system enhancer. This research will utilise the Completely Randomised Design (CRD) using two factors. Factor 1 is the plantain substitutions, which are 10%, 15%, and 20%. Factor 2 is the ACP concentrations, which are 0.1%, 0.2%, and 0.3%. Each combination of treatments is conducted through three-time repetitions. Research observation uses proximate analysis and organoleptic test. Parametric data in the analysis, which based on the parametric statistic by utilising Analysis of Variance (ANOVA) shows that the difference between plantain substitution and ACP concentration intangibly influences the protein and fat content. The different plantain substitution and its interaction between the different ACP concentration intangibly influence the sugar content and overrun. The different concentration of ACP intangibly influences the sugar count and tangibly influences the banana ice cream's overrun. Parametric data test results later become the base of effectivity test to obtain the best treatment. The best treatment of this research is obtained from the combination of 20% plantain and 0.3% ACP concentration, with the highest score of 0.84 with the research variable criteria of protein content (3.7%), fat content (2.4%), sugar content (41.3%), and overrun (81.37%).

Different Proportion of Mocaf (Modified Cassava Flour) and Soy Flour (Glycine Max L.) towards Chemical and Organoleptic Quality of Cookies Wono, Cynthia Febrina; Djauhari, Arlin Besari; Hariyani, Nunuk
Food Science and Technology Journal (Foodscitech) Vol. 2 No. 2 (2019)
Publisher : Universitas Dr Soetomo

Cookies are snacks made by the basic ingredients of Mocaf and soy flour. The usage of both expects higher content of protein and fibre, compared to the general cookie. This research aims to understand the influence of both flour's proportion towards cookies' chemical quality and organoleptic. This research utilises Factorial Randomised Design using two factors such as proportions of Mocaf and soy flour. Every treatment is conducted three times. The determination of the best treatment off all parameters are performed through effectivity test. Factors aforementioned are each divided by three levels, which are Mocaf flour proportions as many as 55%, 50%, and 45% and soy flour proportions as many as 10%, 15%, and 20%. Every treatment is conducted three times. The treatment of the combination of 55% Mocaf flour and 20% soy flour (M3K3) is the best treatment, according to the effectivity test of Result Value (RV) which is 0.57. It is also supported by the testing of parametric criteria such as protein content (3.74%), fibre content (1.91%), water content (2.27%), ash content (1.92%), flavour (5.4, somewhat like), aroma (5, somewhat like), colour (5.3, somewhat like), and crunchiness (5.5, like).

Plantain (Musa X paradisiaca AAB) and Activated Charcoal Powder towards Ice Cream Quality Nurul Hidayah, Dina Mazida; Hariyani, Nunuk; Djauhari, Arlin Besari
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 1 (2020)
Publisher : Universitas Dr Soetomo

Ice cream is a frozen snack made from ingredients such as milk, cream, sugar, and stabilisers that being frozen and mixed with other ingredients to create a variety of ice cream flavours, such as banana ice cream. Plantain (Musa paradisiaca) contains high nutritions such as vitamin A, B6, C, other minerals, and carbohydrates. The addition of plantain and Activated Charcoal Powder (ACP) into the ice cream can increase its nutrition value. This because of bananas as a carbohydrate source and the ACP, made from coconut shell charcoal and create a distinct ice cream colour, as a toxin absorber and immune system enhancer. This research will utilise the Completely Randomised Design (CRD) using two factors. Factor 1 is the plantain substitutions, which are 10%, 15%, and 20%. Factor 2 is the ACP concentrations, which are 0.1%, 0.2%, and 0.3%. Each combination of treatments is conducted through three-time repetitions. Research observation uses proximate analysis and organoleptic test. Parametric data in the analysis, which based on the parametric statistic by utilising Analysis of Variance (ANOVA) shows that the difference between plantain substitution and ACP concentration intangibly influences the protein and fat content. The different plantain substitution and its interaction between the different ACP concentration intangibly influence the sugar content and overrun. The different concentration of ACP intangibly influences the sugar count and tangibly influences the banana ice cream's overrun. Parametric data test results later become the base of effectivity test to obtain the best treatment. The best treatment of this research is obtained from the combination of 20% plantain and 0.3% ACP concentration, with the highest score of 0.84 with the research variable criteria of protein content (3.7%), fat content (2.4%), sugar content (41.3%), and overrun (81.37%).

Physicochemical And Organoleptic Quality Testing Of Millet Microgreen Juice (Panicum Miliaceum L.) On Different Milet Types And Plant Age Kurnia Praise Sustainable, Indah; Kurnia Hartati, Fadjar; Andika Prayudanti, Adhania; Hariyani, Nunuk
Demeter: Journal of Farming and Agriculture Vol. 2 No. 1 (2024): March 2024
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v2i1.283

This research has taken place using experimental laboratory methods of quantitative analysis. The variables used include varieties consisting of yellow millet and red millet, and plant life ranging from 6 days, 9 days, 12 days, and 15 days. The data obtained was analyzed based on parametric statistics using ANSIRA, using statistical product and service solution (SPSS) with version 24 and determining best treatment using effectiveness tests and determining antioxidant levels of best treatment. Different types and ages of plants have very real effects on reduced sugars, phenols, vitamin C, flavonoids and total soluble solids. Significant treatment between different plant types and ages resulted in a 6-day-old ryellow millet (MG1) being the best treatment with a result value (NH) of 0.73 with the parameter criterion reduction sugar level of 1.48%, total phenol content of 27.26 mg GAE/100mg, vitamin C 2.05 mg/100 mg, total flavonoid content of 4.98 mg QE/100 Mg, TPT 11.36 mg/L, color 4.81 (neutral), flavor 5.16 (few likes) and aroma 5.4 (few likes).

Effectiveness of White Galangal Extract (Alpinia galanga W.) AS a Reducer on Formalin of Milkfish Fillets (Chanos chanos F.) Ariyawati, Shela; Kurnia Hartati, Fadjar; Susilo, Achmadi; Sigit Sucahyo, Bambang; Hariyani, Nunuk
Demeter: Journal of Farming and Agriculture Vol. 2 No. 2 (2024): July 2024
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v2i2.323

This study aims to determine the effectiveness of white galangal extract (Alpinia galanga W.) as a reducer of formalin levels in milkfish fillets (Chanos chanos F.) with concentrations of 20%, 25%, 30% and soaking times of 30 minutes, 60 minutes. This study uses an experimental method. Data were analyzed using parametric statistics using Analysis of Variant (ANOVA) using Statistic Product and Service Solution (SPSS) version 24. Different concentrations and soaking times of white galangal extract (Alpinia galanga W.) had a very significant effect on reducing formalin levels, increasing protein levels and organoleptic properties of milkfish fillets. Based on the results of the study, L3P2 treatment with a concentration of 30% and a soaking time of 60 minutes was the best treatment in reducing formalin levels with a reduction efficiency of 63,42%, while the protein content of milkfish fillets increased by 17,85%. Organoleptic test results of the appearance of the best milkfish fillets in the L1P1 treatment amounted to 7,72, the best aroma in the L2P1 treatment amounted to 7,56 and the best texture in the L1P1 treatment amounted to 7,56.

Effectiveness of Aloe Vera Extract in Reducing Formalin Levels in Catfish Fillets (Pangasius sp.) Setiawati, Risa Fuji; Kurnia Hartati, Fadjar; Susilo, Achmadi; Hariyani, Nunuk; Rahmiati, Retnani
Demeter: Journal of Farming and Agriculture Vol. 2 No. 2 (2024): July 2024
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v2i2.324

This study used a quantitative experimental laboratory method with a research design. Completely Randomized Design (CRD) with treatments K0B0, K1B1, K1B2, K1B3, K2B1, K2B2 and K2B3. The research variables include chemical quality tests, namely formalin levels, protein levels and organoleptic tests (appearance, aroma and texture) with 3 replications in each treatment using 25 panelists. The purpose of this study was to determine which treatment can reduce formalin content, maintain protein levels and organoleptic values of catfish fillets. The treatment that can reduce the highest formalin levels and increase the highest protein levels is the K2B3 treatment with a percentage decrease in formalin levels of 82,339% and an increase in protein levels with a percentage increase of 48.128%. Based on the results of the organoleptic test, the best appearance was produced in treatments K1B1 and K2B1 with a median of 7 which means the color is specific to the type and less bright. The best aroma was produced by treatments K1B1, K1B2, K2B1 and K2B2 with a median of 5 which means musty and slightly rancid. The best texture was produced by treatments K1B1 and K2B2 with a median of 7 which means dense, less compact and less elastic

Olahan Daging Ikan Kekinian Guna Peningkatan gizi Remaja Khususnya Pelajar SMK Universitas Dr. Soetomo Surabaya Hariyani, Nunuk; Djauhari, Arlin Besari; Handarini, Kejora; Sucahyo, Bambang Sigit
Jurnal Karya Abdi Masyarakat Vol. 6 No. 1 (2022): Jurnal Karya Abdi Masyarakat
Publisher : LPPM Universitas Jambi

Siswa SMK Universitas Dr. Soetomo merupakan siswa yang dituntut mumpuni dalam berkreasi dan menghasilkan produk pangan kekinian yang bisa bersaing, namun demikian para siswa SMK tersebut masih memiliki kekurangan dalam menciptakan produk pangan sesuai trend saat ini. Program Studi Teknologi Pangan Universitas Dr. Soetomo, melalui kegiatan pengabdian masyarakat memberikan solusi bagi permasalahan ini. Adapun Tujuan dari kegiatan ini adalah : 1) Memberikan penyuluhan kepada para siswa tentang pengolahan hasil hewani secara umum sehingga para siswa mendapatkan tambahan pengetahuan tentang hasil â€“ hasil hewani yang dapat diolah menjadi bahan pangan dengan tren produk olahan kekinian yang dapat diterima oleh konsumen 2) Memberikan pelatihan keterampilan pembuatan produk hasil hewani yaitu kentang tuna yang tergolong pada makanan hewani kekinian. Metode pelaksanaan terdiri atas 3 tahap. Tahap pertama diawali dengan survei untuk melakukan studi kelayakan peserta yang akan dilibatkan dalam kegiatan Pengabdian pada masyarakat. Tahap kedua dan ketiga merupakan tahap penyuluhan dan pelatihan yang merupakan kegiatan inti yang terdiri atas kegiatan penyampaian teori dan praktik. Tahapan praktik ini merupakan tahap pendampingan siswa yaitu pendampingan siswa dalam melakukan praktik mulai persiapan bahan sampai selesainya pengolahan dan menghasilkan produk akhir sesuai dengan materi pelatihan serta penilaian organoleptik yang dilakukan oleh semua peserta pelatihan dan Tim Pengabdian terhadap produk yang dihasilkan oleh para siswa. Penilaian organoleptik ini meliputi rasa, aroma dan tekstur.

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