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Tri Dewanti Widyaningsih
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Agriculture, Biological Sciences & Forestry Computer Science & IT

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UTILIZING EXPERIMENTAL COMBINATION DESIGN: OPTIMIZATION OF FOOD BAR RECIPE BASED ON PURPLE SWEET POTATO Tri Dewanti Widyaningsih; Kiki Fibrianto; Trifena Honestin; Sigalingging, Catherine Novita Sari
Jurnal Teknologi Pertanian Vol. 24 No. 3 (2023)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2023.024.03.6

Abstract

Modern food technology can create nutritious goods that are useful and simple to consume. Food bars are convenient, calorie-dense, and healthy items. It is usually made from a variety of culinary ingredients combined and then molded into a sturdy, handy product. The goal of this study is to create a food bar using a blend of dried strawberries (DS), moringa flour (MF), mung bean flour (MBF), and purple sweet potato paste (PSPP). The formulation of DS, MBF, MF, and PSPP was improved by utilizing a mixture design of experiments with Minitab software. The predicted outcomes of this formulation are maximal antioxidant activity, maximum total flavonoids, and maximum total phenolic. Using 54.84% purple sweet potato paste (PSPP), 6.21% moringa flour (MF), 33.95% mung bean flour (MBF), and 5.00% dried strawberries (DS) allowed for an ideal maximal antioxidant activity. The antioxidant activity was 16.44 mg TE/g; the total flavonoid was 11.35 mg QE/g; and the total phenolic was 10.70 mg GAE/g.
EFFECT OF HYDROCOLLOID TYPE AND GINGER EXTRACT ON THE PROPERTIES OF RED BEETROOT JELLY CANDY (Beta Vulgaris L.). Fitriah, Arsinah Habibah; Gading, Inges Manggar; Tri Dewanti Widyaningsih; Wulan, Siti Narsito; Sujuti, Hidayat
Jurnal Teknologi Pertanian Vol. 26 No. 2 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2025.026.02.7

Abstract

Jelly candy is a type of soft candy made with the addition of hydrocolloids. Currently, jelly candies are widely made with ingredients that can enhance their nutritional and functional value. Red beet, a material rich in bioactive compounds, can be used as a raw material for making jelly candy. Processing red beet into jelly candy may increase its acceptance due to reduced off-flavors. This study aimed to determine the effect of different types of hydrocolloids and the addition of ginger extract on the physicochemical and organoleptic properties of red beet jelly candy. The research method used was a nested design with three replications. The red beet jelly candy was made with different types of hydrocolloid (agar and carrageenan) and different concentrations of ginger extract (0%, 1%, and 2%). The results showed that the difference in the type of hydrocolloid significantly affected the ash content, nitrate and nitrite content, total phenol, and total betalain content of the product. While the addition of ginger extract nested in the type of hydrocolloid had a significant effect on the a* value, antioxidant activity, total phenol, and total betalain content of the product. The best treatment was determined using the Zeleny method. Data processing results showed that the best treatment obtained was agar jelly candy with the addition of 0% ginger extract, with an antioxidant activity value of 530.15 ppm.
KARAKTERISTIK KIMIA, FISIK DAN FUNGSIONAL TEPUNG PISANG TONGKA LANGIT (Musa troglodytarum L.) Agustina Souripet; Widya Dwi Rukmi Putri; Harijono; Tri Dewanti Widyaningsih
Jurnal Teknologi Pertanian Vol. 26 No. 3 (2025)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2025.026.03.6

Abstract

Salah satu komoditas pisang lokal yang menjadi ciri khas dari daerah Maluku adalah pisang tongka langit atau Musa troglodytarum L. Keunikan pisang tongka langit adalah memiliki tandan buah yang mengarah ke atas dan warna daging buah yang kuning sampai orange dengan kandungan beta karoten yang tinggi. Dalam upaya untuk memperpanjang umur simpan dan mempermudah penggunaannya maka buah pisang tongka langit dapat diolah menjadi tepung dengan menggunakan buah yang telah diperam sebagai bahan baku. Penelitian ini bertujuan untuk mengetahui karakteristik kimia, fisik dan fungsional dari tepung pisang tongka langit. Metode penelitian deskriptif dan ditampilkan dalam nilai rataan. Tepung pisang yang dihasilkan memiliki kadar air sebesar 7,30%, kadar pati sebesar 71,12%, kadar karotenoid kasar sebesar 0,44% dan nilai pH 5,4. Tepung pisang tongka langit yang dihasilkan memiliki nilai L* sebesar 81,25;  a* sebesar 8,10  dan nilai b* sebesar 23,19, densitas Kamba tepung sebesar 0,58 g/mL, water holding capacity sebesar 2,29 g/g, oil holding capacity sebesar 1,23 g/g dan higroskopisitas sebesar 8,18%. Kandungan beta karoten tepung pisang tongka langit yang dihasilkan adalah sebesar 0,28 ppm. Kecernaan pati antara lain untuk pati tercerna cepat sebesar 7,85%, tercerna lambat sebesar 4,23%, total pati tercerna sebesar 18,82% dan kandungan pati resisten sebesar 81,18%. Tepung yang diperoleh memiliki karakteristik fungsional berupa kandungan pati resisten tinggi yang sesuai untuk produk dengan nilai Indeks Glisemik rendah dan produk gluten free yang tidak membutuhkan tepung dengan fungsi emulsifier seperti kue kering, biskuit dan roti kering.
Co-Authors Agustina Souripet Arsinah Habibah Fitriah, Arsinah Habibah Gading, Inges Manggar Harijono Hidayat Sujuti KIKI FIBRIANTO Sigalingging, Catherine Novita Sari Siti Narsito Wulan Trifena Honestin Widya Dwi Rukmi Putri