Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

10.108

P-Index

This Author published in this journals

All Journal Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Jurnal Sains dan Teknologi Pangan SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Khadimul Ummah Journal of Social Dedication Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Teknik Kimia Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Nusantara Science and Technology Proceedings SINTA Journal (Science, Technology, and Agricultural) International Journal of Community Service AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Jurnal Pengabdian Multidisiplin Jurnal Teknologi Pangan Prosiding Seminar Nasional Sisfotek (Sistem Informasi dan Teknologi Informasi) Journal of Science and Social Development Jurnal Sains dan Teknologi Pangan

Ratna Yulistiani

Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur

Author-ID : 439515

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

Published : 90 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4 5

Study of Un-slaughtered Chicken Carcass: Organoleptic Changes and Bacterial Growth Pattern Yulistiani, Ratna
Jurnal Teknologi Pertanian Vol 11, No 1 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (311.794 KB)

Un-slaughtered chicken are haram to consume but still exist according to economic motivation of some people. Â Un-slaughtered chicken are still available in the market due to mortality during chicken growth also in transportation before slaughtering. Un-slaughtered chicken have different characteristics to fresh chicken carcass such as green stomach color, meanwhile it is very difficult to differentiate organoleptically as if the un-slaughtered chicken were processed directly. Â The purpose of the study was to define the difference between fresh chicken carcass and un-slaughtered chicken carcass through organoleptic detection including color, smell, and texture of chicken carcass after refrigerating, freezing, boiling, frying and without treatment. Â Also it was aimed to detect early deterioration test by Postma, bacterial growth pattern, and identify the dominant bacteria. Â The result showed that there was no organoleptically difference between fresh and un-slaughtered chicken carcass after 0, 1, and 2 hours refrigeration, freezing, boiling, frying, and without treatment. Â Bacterial growth pattern in the fresh and un-slaughtered chicken carcass were almost similar after 1 hour storage. Â There was different bacterial growth pattern. Â The un-slaughtered chicken carcass deteriorated faster. Â Two, 3, and 4 hours stored un-slaughtered chicken carcass had higher number of bacteria and faster bacterial growth. Â Escherichia coli dan Staphylococcus aureus were the most common bacteria in un-slaughtered chicken carcass.Keywords: un-slaughtered chicken carcass, organoleptic changes, bacterial growth pattern

Pembuatan susu jagung manis bubuk substitusi susu kacang hijau (Kajian : Penambahan dekstrin dan Na-CMC) HP,, Sudaryati; Yulistiani, Ratna; .,, Shinta
REKAPANGAN Vol 1, No 2 (2007): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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

Pembuatan susu jagung manis bubuk substitusi susu kacang hijau (Kajian : Penambahan dekstrin dan Na-CMC)

Pembuatan Bakso Jamur (Kajian Jenis Bahan Pengisi dan Penambahan Sodium Tripolyphosphat) Yulistiani, Ratna; Jariyah, Jariyah; Triwardani, Intan
REKAPANGAN Vol 1, No 1 (2007): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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

Pembuatan Bakso Jamur (Kajian Jenis Bahan Pengisi dan Penambahan Sodium Tripolyphosphat)

PEMBUATAN PUREE JAMBU BIJI MERAH (Kajian Konsentrasi asam sitrat dan lama penyimpanan pada suhu kamar) Yulistiani, Ratna; W, Lia Kusuma
REKAPANGAN Vol 2, No 2 (2008): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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

PEMBUATAN PUREE JAMBU BIJI MERAH (Kajian Konsentrasi asam sitrat dan lama penyimpanan pada suhu kamar)

EFEKTIFITAS ASAM SITRAT SEBAGAI BAHAN PENGGUMPAL DAN PENGAWET PADA PRODUK TAHU Yulistiani, Ratna; Nuryati, Anna
REKAPANGAN Vol 3, No 2 (2009): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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

EFEKTIFITAS ASAM SITRAT SEBAGAI BAHAN PENGGUMPAL DAN PENGAWET PADA PRODUK TAHU

REVIEW: TEKNOLOGI AKTIVASI FISIKA PADA PEMBUATAN KARBON AKTIF DARI LIMBAH TEMPURUNG KELAPA Ramadhani, Lia F.; Imaya M. Nurjannah; Ratna Yulistiani; Erwan A. Saputro
Jurnal Teknik Kimia Vol 26 No 2 (2020): Jurnal Teknik Kimia
Publisher : Chemical Engineering Department, Faculty of Engineering, Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/jtk.v26i2.518

Tempurung kelapa dapat di tingkatkan nilai ekonominya dengan dijadikan sebagai karbon aktif. Sebelum dijadikan karbon aktif, tempurung kelapa dijadikan arang supaya mempunyai sifat lebih baik daripada bahan dasarnya. Karbon aktif merupakan arang yang telah dipadatkan melalui proses aktivasi, sehingga memiliki sifat daya serap yang lebih baik. Proses pembuatan karbon aktif melalui proses pirolisis yang dilanjutkan dengan proses aktivasi mampu memperbesar pori-pori pada arang tersebut sehingga meningkatkan daya serap. Ada beberapa macam teknologi aktivasi diantaranya aktivasi fisika dan aktivasi kimia. Studi literatur ini bertujuan untuk mengetahui teknologi aktivasi fisika beserta kelebihan dan kekurangannya, sehingga bisa menjadi acuan dalam pemilihan proses di pabrik aktivasi karbon. Aktivasi fisika merupakan proses aktivasi dengan cara memutuskan ikatan karbon dari senyawa organik pada suhu tinggi dan bantuan CO2 dan uap. Gas-gas tersebut berfungsi untuk memperluas struktur pori-pori arang sehingga meningkatkan luas permukaannya, menghilangkan substansi yang mudah menguap, serta menghilangkan tar atau hidrokarbon pengotor pada arang. Aktivasi fisika memiliki kelebihan antara lain tidak menggunakan bahan kimia, biaya pembuatannya yang relatif lebih murah, waktu proses relatif lebih singkat dan yield arang yang dihasilkan lebih besar. Aktivasi fisika juga memiliki beberapa kekurangan seperti struktur pori arang yang dihasilkan kurang baik dan dalam prosesnya memerlukan suhu tinggi.

Review: teknologi aktivasi fisika pada pembuatan karbon aktif dari limbah tempurung kelapa Lia F. Ramadhani; Imaya M. Nurjannah; Ratna Yulistiani; Erwan A. Saputro
Jurnal Teknik Kimia Vol 26 No 2 (2020): Jurnal Teknik Kimia
Publisher : Chemical Engineering Department, Faculty of Engineering, Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36706/jtk.v26i2.135

Implementasi Pulsed Electric Field untuk Meningkatkan Efektivitas Pasteurisasi Susu pada CV Milkinesia Nusantara di Ponorogo Anugerah Dany Priyanto; Sri Djajati; Ratna Yulistiani
Khadimul Ummah Vol 4, No 1 (2020): November 2020
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/ku.v4i1.5036

Susu merupakan produk hasil peternakan yang memiliki nutrisi lengkap yang dibutuhkan oleh manusia. Kelebihan dari susu sebagai sumber protein hewani yang mudah diserap oleh tubuh dan komponen-komponen bioaktif yang lain yang memiliki nilai fungsional di tubuh. Kelemahan dari produk ini yaitu mudah rusak karena adanya reaksi kimia dan kontaminasi mikroorganisme, sehingga memiliki umur simpan yang relatif pendek. Kabupaten Ponorogo merupakan salah satu penghasil susu di Jawa Timur tinggi produktivitasnya. Hasil peternakan berupa susu sapi segar tersebut akan diolah oleh beberapa unit usaha pengolahan susu di daerah Ponorogo. CV Milkinesia Nusantara merupakan salah satu unit usaha pengolahan susu berskala kecil menengah di Ponorogo. Penggunaan metode pasteurisasi konvensional dirasa kurang efisien dikarenakan pasteurisasi menggunakan panas dengan peralatan sederhana yaitu panci dan pemanas kompor membutuhkan waktu yang lama, suhu yang tidak stabil, dan energi yang tinggi. Program ini diharapkan mampu menjadi solusi dengan penerapan teknologi tepat guna Pulsed Electric Field (PEF) pada mitra yang dengan penerapan sistem non-thermal. Hasil dari program ini yaitu diterapkannya PEF pada CV Milkinesia Nusantara untuk memproduksi susu pasteurisasi, sehingga kualitas susu siap minum dapat terjaga serta memiliki umur simpan yang panjang.

Utilization of fruit extract as acidulant on physicochemical and sensory properties of cottage cheese with addition calcium chloride Eva amelia Reza Hanum; Ratna Yulistiani; Ulya Sarofa
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

This research aimed to determine the effect of the type of fruit extract as an acidulant and calcium chloride concentration on the physicochemical and organoleptic characteristics of cottage cheese. The research used a completely randomized design (CRD) with two factors and three repetitions. Data analysis using ANOVA was continued with Duncan's multiple range test (DMRT) at the 5% confidence level. The first factor was the type of fruit extract as an acidulant (A) which consists of three levels, that was wuluh starfruit 30% (A1), lime 7.5% (A2), lemon 7.5% (A3), and concentration of calcium chloride (B) which consists of three levels (0.01% (B1), 0.02% (B2), and 0.03% (B3)). Parameters observed included pH, titratable acidity, moisture content, yield, calcium content, fat content, protein content, ash content, hardness, and organoleptic analysis including taste, aroma, color, and hardness. The results of the treatment of fruit extract as an acidulant and calcium chloride concentration significantly affected the pH value, titratable acidity, yield, moisture content, calcium content, fat content, protein content, ash content, hardness, and organoleptic tests. Cottage cheese treated with 7.5% lemon acidulant and 0.03% calcium chloride was the best treatment with pH 5.05, titratable acidity 3.25%, moisture content 60.80%, yield 22.05%, calcium 1.16 mg/100 g, ash content 2,13%, fat content 0.090%, protein content 18.87%, hardness 14.87 gf, and taste not sour, not fruity, quite white, and not hard.d to determine the effect of the type of fruit extract as an acidulant and calcium chloride concentration on the physicochemical and organoleptic properties of cottage cheese. The research used a completely randomized design (CRD) with two factors and three repetitions to produce 27 treatments. Data analysis using ANOVA was continued with Duncan's new multiple range test (DNMRT) at a significance level of 5%. The first factor was the type of fruit extract as an acidulant (A) which consists of three levels. that was wuluh starfruit 30% (A1). lime 7.5% (A2). lemon 7.5% (A3) and concentration of calcium chloride (B) which consists of three levels (0.01% (B1). 0.02% (B2). and 0.03% (B3)). Parameters observed included pH. titratable acidity. water content. yield. calcium. fat content. protein content. ash. hardness and organoleptic analysis including taste. aroma. color. and hardness. The results of the treatment of fruit extract as an acidulant and calcium chloride concentration significantly affected the pH value. titratable acidity. yield. water content. hardness. yield. calcium. fat content. protein content. ash. and organoleptic tests. Cottage cheese treated with 7.5% lemon acidulant and 0.02% calcium chloride was the best treatment with pH 5.14. titratable acidity 2.99%. water content 62.04%. yield 24.98%. calcium 1.152 mg/100 g. 0.074% fat. 17.89% protein. 12.45 of hardness. and taste not sour. not fruity. moderate yellowish-white color. and not hard.

Occurrences Salmonella sp. and Escherichia Coli in Bulk and Packaged Chicken Sausages in Surabaya, Indonesia Deana Fyra Adi Nur; Ratna Yulistiani; Dedin F. Rosida; Dadik Raharjo
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Salmonella sp. and Escherichia coli are pathogenic bacteria that cause foodborne diseases that often contaminate food and are harmful to human health. Sales of unpackaged (bulk) sausages accompanied by poor hygiene and environmental sanitation conditions have a high potential for Salmonella and Escherichia coli contamination. The purpose of this study was to compare the contamination level of bacterial, Salmonella sp. and Escherichia coli in bulk and packaged chicken sausages as well as to determine the relationship between the hygiene and sanitation of traders and the level of bacterial contamination, Salmonella sp. and Escherichia coli contamination in chicken sausages sold at traditional markets in Surabaya, Indonesia. This research is a cross-sectional study and purposive sampling method. The results showed that the level of bacterial contamination in the bulk chicken sausage was higher (5.98 Log CFU/g) than in packaged chicken sausage (4.83 Log CFU/g). Salmonella sp. contamination in the bulk chicken sausage was higher (44.44%) than in packaged chicken sausage (10.00%) and Escherichia coli contamination in the bulk chicken sausage was higher (22.22%) than in packaged chicken sausage (20.00%). There is a significant relationship between the hygiene and sanitation of traders with the contamination level of bacteria, Salmonella sp., and Escherichia coli in bulk and packaged chicken sausages.

Co-Authors .,, Shinta Achmad Arbi Hanafi Afridho Laksono Indra Purnama Agi Ramadhan Agung Wicaksono, Luqman Agustin, Citra Melia Alfiyatus Sholichah Almira Dinar Dhiny Amalia, Sofia Rizki Amanda Dewi Safitri Ambarwati, Peni Andre Yusuf Trisna Putra Andreas Nugroho Sihananto Anggita Savitri Anggita Ulfia Savitri anggreini, riski ayu Anggun Pratiwi Rohimatul Inziyah Angky Wahyu Putranto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Arizandy, Radita Yuniar Arlita Ramadhanty Artika, Odilia Emeralda Dian asep nurhikmat Awanda Winar Fitriana Awanda Winar Fitriana Azzahra, Raidza Azzury, Novita Mizzalluna Berlianda Meireni Zacharya Bintang Safir Kelana, Mahatma Citra Melia Agustin Dadik Raharjo Dadik Raharjo Daffa Rossi Ifanka Dany Priyanto, Anugerah Deana Fyra Adi Nur Dedin F. Rosida Dedin Finatsiyatull Rosida Dewanti, Felicitas Deru Dharmanto, Ernando Setyo Dhian Satria Yudha Kartika Dianita Kumalasari Dianti Alfiana Dinar Dhiny, Almira Dinda Alvianita Sabrina Dona Avrilia Kristanti Edi Sugiyanto Ernando Setyo Dharmanto Erwan Adi Saputro Esfandiar, Wildan Naufal Eva amelia Reza Hanum Febrianti, Nadya Dwi Putri Firdaus, Salsabila Fitriani, Awanda Winar Hafidha Salvania Handy Wiranata Hanum, Eva amelia Reza Herdianto, Ferly Wirawan HP,, Sudaryati Imaya M. Nurjannah Imaya M. Nurjannah Indra Purnama, Afridho Laksono Jariyah Jariyah Jariyah Jariyah Kalaswari, Sita Kartini Kartini KARTINI Kartini Kartini Khoirun Nisa Kindriari Nurma Wahyusi Kurnianto, Muhammad Alfid Kusuma Wardhani Mas’udah Lia F. Ramadhani Luqman Agung Wicaksono M. Arif Mardhavi Mahatma Bintang Safir Kelana Maulana, Hendra Meditya Dwi Rizkyati Mei Syella Kurnia Putri Cahyo Meireni Zacharya, Berlianda Misbach, Moch. Harits Pradana Moch. Fakhrul Azharuddin Moch. Harits Pradana Misbach Mohammad Iqbal Muhammad Afifudin Nabila Dwi Rahma Nadien Mutia Intan Maulidi Nadya Dwi Putri Febrianti Nur Aini Fauziyah Nur Hanifah Nur Hanifah Nur, Deana Fyra Adi Nurul Niswatin Sholekhah Nuryati, Anna Pitaloka, Aura Fatimah Dyah Pradana Misbach, Mochamad Harits Pramesthi, Azzahra Nur Shifa Prihandayaningsingsih, Nur Cahyani Purnama, Afridho Laksono Indra Putra, Andre Yusuf Trisna Putra, Chrystia Aji Putri Febrianti, Nadya Dwi Rachmawati, Shinta Dwi Radita Yuniar Arizandy Raharjo, Dadik Ramadhani, Lia F. Ramadhanty, Arlita Rani Ismuningtyas Ratna Nur Fitria Mabbrury Reva Edra Nugraha Rhamadhan, Dinar Cahyaning Riski Ayu Anggreini Rizki, Agung Mustika Rizky Fatkhur Rohman Rizky Fatkhur Rohman Rohmah, Nova Ainur Rosida Rosida Rosida Rosida, Dedin F. Rosmalia, Senarita Septia Rusydiana, Indah Nur Safitri, Serly Salvania, Hafidha SARTIKA, LUTFITA DEWI Savitri, Anggita Savitri, Anggita Ulfia Serly Safitri Setyarini, Wahyu Shafira Enri Shalsabiella Shalsabiella, Shafira Enri Sihananto, Andreas Sri Alam Syah Lihan Candra Asi Sri Djajati Sri Djajati Sri Winarti Sugiarto, Sugiarto Syahidah, Fathimah Sarah Teti Estiasih Trimono, Trimono Triwardani, Intan Tuty Shohibatuz Zakiyah Ufairah Fithriyati Ulya Sarofa Ulya Sarofa Vikri Furkhoni Iqbal Vikri Furkhoni Iqbal W, Lia Kusuma Wahyu Setyarini Wahyuningtyas, Ririh Wardianto, Muhammad Rosyid Widyasari, Elsa Wildan Naufal Esfandiar Winarti Winarti Yunita Satya Pratiwi Yusinta Aristina Sanjaya

Title

Found 90 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 90 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 90 Documents
Search