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All Journal Agrointek Agrifor : Jurnal Ilmu Pertanian dan Kehutanan Jurnal Teknologi Pertanian Jurnal Agroindustri Majalah Obat Tradisional Proceeding of International Congress Jurnal Sains dan Teknologi Pangan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Buletin LOUPE (Laporan Umum Penelitian) Indonesian Journal for Social Responsibility Journal of Food Security and Agroindustry Journal of Farming and Agriculture
Y. Erning Indrastuti
Program Studi Teknologi Pengolahan Hasil Perkebunan, Jurusan Teknologi Pertanian Politeknik Negeri Pontianak
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences

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KARAKTERISTIK SENSORI DAN MIKROBIOLOGI SAUS CABAI DENGAN PENAMBAHAN TEPUNG UBI KAYU FERMENTASI Adelina, Fitrah; Rahim, Abdul; Indrastuti, Y. Erning; Nurkhalisah, Nurkhalisah
Jurnal Sains dan Teknologi Pangan Vol 9, No 1 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i1.47336

Abstract

Tujuan penelitan ini yaitu untuk mengetahui pengaruh penambahan tepung ubi kayu fermentasi terhadap karakteristik sensori dan mikrobiologi dari saus cabai serta mendapatkan formula saus cabai dengan kualitas mutu yang baik. Penelitian merupakan penelitian deskriptif kuantitatif dengan faktor penelitian yaitu konsentrasi tepung ubi kayu fermentasi (0, 1, 2, 3, 4 dan 5%) yang ditambahkan ke dalam formula saus cabai. Uji hedonik dan skoring dillakukan untuk melihat tingkat kesukaan panelis dari saus yang dihasilkan, melibatkan 30 panelis semi terlatih. Data dianalsis menggunakan metode Kruskall-wallis dan dilanjutkan dengan uji Mann-Whitney jika terdapat pengaruh nyata pada taraf 5%. Hasil uji hedonik menunjukkan bahwa penambahan tepung ubi kayu fermentasi berpengaruh nyata terhadap warna dan tekstur saus cabai yang dihasilkan. Hasil uji skoring menunjukkan penambahan tepung ubi kayu fermentasi berpengaruh nyata terhadap warna kemerahan dan kekentalan saus cabai. Saus cabai terbaik diperoleh dari perlakuan penambahan tepung ubi kayu sebesar 5% dengan nilai kesukaan warna 3,73 (netral-agak suka), rasa 3,00 (netral), aroma 3.33 (netral) dan tekstur 3.63 (netral-agak suka), Saus cabai terbaik memiliki warna agak orange (2.07), beraroma ubi kayu (3,03), tekstur yang kental (4,43), rasa ubi kayu pada saus agak terasa (2,87), rasa saus agak pedas (2,90), TPC 1.1x106 CFU/g, koliform
Antioxidant and Anti-Breast Cancer from Uncaria gambir Roxb Leaves: In Silico & In Vitro Study Iskandar, Dodi; Rollando, Rollando; Susana, Susana; Amperawati, Suharyani; Indrastuti, Y Erning; Afthoni, Muhammad Hilmi
Majalah Obat Tradisional Vol 29, No 3 (2024)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/mot.92604

Abstract

Uncaria gambir Roxb (URG) is one of the plants from West Kalimantan predicted to contain antioxidant and anti-breast cancer. This study aims to test the antioxidant and anti-breast cancer potential. UGR leaves were extracted by infusion method using water for 15 minutes with 4 repetitions at a temperature 70oC. A thick extract of 96.2351 grams (29.979%) was obtained from a sample weight of 321 grams of dried UGR leaves. In vitro antioxidant assay of the extract was investigated using 2,2-diphenylpicrylhydrazyl (DPPH) with positive control using quercetin and ascorbic acid, and the Ferric Reducing Antioxidant Power (FRAP) method. In silico screening showed that the biological agents in UGR had the potential as TP53 expression enhancer, antioxidant, anticarcinogenic, chemopreventive, and free radical scavenger. The antioxidant bioassay results showed IC50 values of 81.21 μg/mL, 73.39 μg/mL, and 9.17 μg/mL in DPPH for extract samples with positive control quercetin, sample extracts with positive control Vitamin C and Vitamin C with positive control quercetin, respectively. Meanwhile, the antioxidant activity of extract samples with the FRAP method showed value of 66,05 μg/mL. Anticancer bioassay result showed that UGR leaves extract with water solvent had the stron potentgial to inhibit 4T1 cells with IC50  87.72 μg/mL.
PERUBAHAN MORFOLOGI DAN FISIKOKIMIA TEPUNG UWI (Dioscorea alata) AKIBAT FERMENTASI ALAMI DAN PENGERINGAN Indrastuti, Erning; Harijono, Harijono; Susilo, Bambang
Jurnal Agroindustri Vol. 14 No. 2 (2024): November 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.2.155-166

Abstract

Penelitian ini mempunyai tujuan untuk mengevaluasi perubahan morfologi dan fisikokimia tepung uwi selama perendaman dan pengeringan secara simultan. Irisan umbi uwi direndam selama 0, 24, dan 48 jam yang menyebabkan fermentasi alami, irisan umbi basah dikeringkan pada pengering kabinet selama 18 jam pada suhu pengeringan 40, 50, dan 60 °C.  Irisan umbi uwi kering dihaluskan sampai 100 mesh dan dilanjutkan dengan analisis morfologi granula, kadar pati, kadar amilosa, kadar protein, kadar serat kasar, pH, titratable acidity, warna tepung uwi dan analisis gugus fungsi menggunakan ATR-FTIR.  Hasil penelitian menunjukkan terdapat lubang pada permukaan granula pati hasil fermentasi 48 jam. Keberadaan lubang pada permukaan granula menyebabkan leaching amilosa yang menyebabkan perubahan pada karakteristik fisikokimia pati. Interaksi lama perendaman dan suhu pengeringan berpengaruh sangat nyata terhadap kadar pati dan warna. Semakin lama fermentasi alami dan semakin tinggi suhu pengeringan akan menurunkan kadar pati, nilai kecerahan L*, kemerahan a* dan kebiruan b*.  Lama fermentasi alami menurunkan amilosa, protein larut air, serat kasar, dan pH, meningkatkan titratable acidity, namun tidak dipengaruhi oleh suhu pengeringan. Struktur molekul pati uwi hampir tidak berubah setelah fermentasi alami dan pengeringan, ditunjukkan tidak adanya gugus fungsi baru pada spektra FTIR. Karakteristik tepung uwi yang terbaik dari perlakuan fermentasi alami selama 24 jam dan pengeringan 60 °C dengan kadar pati 72,02%, rendemen, 24,595, kadar amilosa 31,07%, kadar protein larut 2,74%, kadar serat kasar 1,56%, pH 5,88, titratable acidity 0,68, kelarutan 13,28%, L* 67,9, a* 3,6, b* -2.
Karakteristik saus cabai dengan penambahan tepung ubi kayu fermentasi Fitrah Adelina; Teti Estiasih; Y Erning Indrastuti; Masitah Masitah; Essa Annisa Syadiah; Sudarmin Sudarmin; Reskiati Wiradhika Anwar
AGROINTEK Vol 18, No 4 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i4.16369

Abstract

An important characteristic that influences consumers in choosing sauces is texture. Therefore, fermented cassava flour adds to the chili sauce formula. The selection based on the viscosity of cassava flour increased during the fermentation process. Cassava is also a popular local food-producing starch, easily available at low prices. The study intended to describe chili sauce's physical and chemical properties and obtain the best formula for chili sauce. The experiment turned into a completely randomized design with three replications. The first stage carried out the characterization of fermented cassava flour. In the second stage, chili sauce was formulated, with the factor being the addition of fermented cassava flour concentration (0, 1, 2, 3, and 4%). The chili sauce produced is then characterized by its physical and chemical qualities. The results confirmed that the greatest chili sauce was acquired by adding fermented cassava flour by 4%. The sauce produced a water content of 76,77%, ash of 5,07%, the crude fiber of 0,48%, pH value of 4,59%, total dissolved solids of 21,20 Brix, and brightness value (L*) 33,30, 28,47 redness value (a+), 27,97 yellowish value (b+) and 19,233 cP viscosity. Fermented cassava flour is considerably potential to be used for thickener in chili sauce formulas. This study actualizes diversification of chili and cassava processed-product.
The Effect of Temperature and Extraction Time of Cinnamon (Cinnamomum burmannii) on Physicochemical and Organoleptic Properties of Herbal Paper Soap N Narsih; Y. Erning Indrastuti; S Saniah; Borneo Satria Pratama; Desi Ramayanti
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.v2i2.404

Abstract

This study aims to examine the effects of cinnamon (Cinnamomum burmannii) extraction temperature and duration on the physicochemical and organoleptic characteristics of herbal paper soap. The experiment involved three extraction temperatures (60°C, 70°C, and 80°C) and two extraction durations (15 and 20 minutes), resulting in six treatment combinations. The findings indicate that an extraction temperature of 60°C for 15 minutes produced the best moisture content, and foam stability, while the optimal free alkali content was obtained at 80°C for 20 minutes. The highest antibacterial activity was observed at 70°C for 15 minutes. In the organoleptic evaluation, the best color scoring was achieved at 60°C for 20 minutes, aroma scoring at 80°C for 20 minutes, and thickness scoring at 60°C for 15 minutes. Further analysis revealed that extraction temperature and duration significantly influenced the physicochemical properties, including free alkali content, foam stability, and skin irritation, as well as organoleptic characteristics such as color, aroma, and thickness. However, these factors had no significant effect on moisture content and antibacterial activity. Overall, the paper soap met the quality standards outlined in SNI 06-3532-2016, except for free alkali content, which exceeded the maximum allowable limit of 0.1%, making it non-compliant with soap quality standards
Effect of Lime (Citrus aurantifolia) Concentration and Stirring Time on the Quality of Palm Oil-Based Margarine N Narsih; Indrastuti, Y. Erning; Safitri, Sela; Pratama, Borneo Satria
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.v2i2.406

Abstract

This study aims to analyze the effects of lime (Citrus aurantifolia) concentration and stirring time on the quality of palm oil-based margarine. The treatments included lime concentrations of 1%, 2%, and 3%, with stirring times of 5 minutes and 10 minutes. The observed parameters included moisture content, fat content, free fatty acid levels, emulsion stability, spread ability, color, texture, aroma, and taste. Analysis of variance (ANOVA) results indicated that lime concentration and stirring time significantly influenced most margarine quality parameters. Increasing lime concentration and stirring time resulted in a rise in moisture content, ranging from 1.7249% to 3.1094%, and an increase in free fatty acid levels from 0.2543% to 0.4195%. Conversely, fat content decreased, ranging from 88.4387% to 81.3954%. Emulsion stability was within 99.6927%–99.8795%, while spread ability varied from 2.6335 g/mm² to 3.6473 g/mm². In terms of organoleptic properties, margarine color showed significant differences, with the highest value of 3.0000 (yellow) observed in the 3% lime concentration with a 5-minute stirring time, and the lowest value of 1.9524 (very yellow) found in the 2% lime concentration with a 10-minute stirring time. Margarine texture varied from firm to slightly firm, with the highest score of 2.6667 recorded for the 1% lime concentration with both 5- and 10-minute stirring times. Aroma intensity increased with higher lime concentrations, with the strongest aroma recorded at 2.9524 in the 3% lime treatment with a 5-minute stirring time. Meanwhile, taste remained mostly neutral, with the highest score of 3.3333 observed in the 2% lime concentration with a 10-minute stirring time. This study highlights that the appropriate combination of lime concentration and stirring time can produce margarine with improved quality characteristics
The Effect of Areca Nut Husk Compost and Urea Fertilizer on the Growth of Areca Nut (Areca catechu L.) Seedlings in Peat Soil Media Mutaqin, Zaenal; Linda, Linda; Indrastuti, Erning; Solihin, Eso
Agrifor : Jurnal Ilmu Pertanian dan Kehutanan Vol 24, No 2 (2025): Oktober 2025
Publisher : Universitas 17 Agustus 1945 Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31293/agrifor.v24i2.8583

Abstract

The growth of areca nut (Areca catechu L.) seedlings in peat soil media often faces challenges due to the low nutrient content and less favorable chemical properties of the soil. This study aims to analyze the effect of applying areca nut husk compost and urea fertilizer on the growth of areca nut seedlings in peat soil media. The research was conducted using a factorial randomized complete block design (RCBD) with two factors. The first factor was the dosage of compost (K) with five levels: 0, 0.25, 0.50, 0.75, and 1 kg. The second factor was the dosage of urea fertilizer (N) with four levels: 0.0, 1.5, 3.0, and 4.5 g. The results showed no interaction between the application of areca nut husk compost and urea fertilizer on plant height, stem diameter, and the number of leaves. However, the independent effect of areca nut husk compost significantly influenced the increase in height, stem base diameter, and the number of leaves in areca nut seedlings. Urea fertilizer had a significant effect on the increase in plant height and stem base diameter but did not significantly affect the increase in the number of leaves. The best application dosage for areca nut husk compost was 1 kg, which resulted in the greatest increase in plant height, stem diameter, and the number of leaves. The best urea fertilizer dosage for plant height increase was 4.5 g, while a dosage of 3 g produced the best increase in stem base diameter.
Karakterisasi Biofoam Berbasis Pati Sagu dan Ampas Tebu dengan Penambahan Polivinil Alkohol (PVA): Characterization of Sago Starch and Sugarcane Baggasse Based Biofoam with Polyvinyl Alcohol (PVA) Addition Yasin Arifin Dayaka; Indrastuti, Y. Erning
Jurnal Loupe Vol 19 No 02 (2023): Edisi Desember 2023
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v19i02.2661

Abstract

Polystyrene foams populer digunakan sebagai pengemas makanan, namun sulit terdegradasi secara alami, sehingga digantikan dengan pati dan serat yang biodegradable (biofoam). Biofoam dari pati dan serat mempunyai ketahanan terhadap air yang buruk sehingga ditambahkan polyvinil alcohol (PVA). Tujuan penelitian ini adalah menganalisis pengaruh penambahan PVA terhadap karakteritistik biofoam berbasis pati sagu dan ampas tebu yang dibuat dengan menggunakan metode baking process. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan penambahan PVA sebanyak 0, 5,10 dan 15% pada biofoam berbasis sagu dan ampas tebu. Penambahan PVA memengaruhi kadar air, daya serap air, biodegradasi, morfologi permukaan biofoam, warna dan tekstur biofoam, sedangkan aroma tidak dipengaruhi oleh penambahan PVA. Semakin besar penambahan PVA, kadar air dan daya serap air semakin rendah, morfologi permukaan biofoam dan tekstur semakin halus, namun penambahan PVA mengurangi biodegradasi biofoam meskipun masih sesuai dengan standar. Penambahan PVA 15% menghasilkan biofoam dengan kadar air 9,54%, daya serap air 8,11%, biodegradasi 81,34 % selama 7 hari pada tanah gambut, warna putih kecoklatan sampai agak putih, dan tekstur halus sampai sedikit halus.
Mechanical and Barrier Properties of Biocellulose Nata de Coco-Based Edible Film: Influence of Purple Yam (Dioscorea alata) Flour and Glycerol Concentration Muflihah Ramadhia; Indrastuti, Y. Erning; Ledy Purwandani
Demeter: Journal of Farming and Agriculture Vol. 1 No. 2 (2023): November 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i2.226

Abstract

Edible films represent biodegradable food packaging. Potential material used as an edible film is biocellulose nata de coco, but flour made from purple yams needs to be added to increase the solubility of composites in water. The purpose of this research was to study the effects of purple yam flour and glycerol concentrations on moisture, ash content, thickness, barrier properties (WVTR), and mechanical properties biocellulose based edible film. Edible films made with the proportion of slurry biocellulose and purple yam flour were 100: 0; 98: 2; 96: 4% and glycerol were added 0, 1, and 2% and aquades was added to the total volume of 200 ml. The suspension is put in a mould and dried in a 40 ° C oven for 24 hours. Increased concentrations of purple yam flour at biocomposite and glycerol reduce tensile strength and modulus of elasticity, increase the thickness of the edible film. Interaction between biocellulose-purple yam flour and glycerol at high concentrations reduced mechanical strength as a result of network integrity disruption. Interaction between biocellulose-purple yam flour and glycerol reduced moisture content but increased ash content. Glycerol concentrations that were too low and high cause antiplastizicer properties that affected the elongation at break and WVTR edible film. This study demonstrated that proportion of biocellulose-purple yam flour 98:2% and glycerol 1% has good potential for producing the edible films
Karakteristik Kwetiau dari Tepung Beras yang Dicampur Tepung Umbi Uwi (Dioscorea alata), Talas (Colocasia esculenta) dan Kimpul (Xanthosoma sagittifolium) Termodifikasi Erning Indrastuti
Jurnal Loupe Vol 15 No 01 (2019): Edisi Juli 2019
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v15i01.23

Abstract

Tepung umbi uwi (Dioscorea alata), talas (Colocasia esculenta (L) Schott) dan kimpul (Xanthosoma sagittifolium (L) Schott), yang telah dimodifikasi HMT diaplikasikan dalam pembuatan kwetiau. Tujuan penelitian ini untuk mengetahui pengaruh pencampuran tepung uwi, talas, dan kimpul termodifikasi HMT dan tepung beras terhadap karakteristik kwetiau. Proporsi tepung beras: tepung umbi 75:25%; 50:50%; 25:75%; 0:100% dan tepung beras 100% sebagai kontrol. Proporsi tepung umbi termodifikasi dan tepung beras berpengaruh terhadap karakteristik kwetiau tetapi tidak mempengaruhi kadar air kwetiau. Kwetiau dari tepung beras 100% (kontrol) memiliki waktu pemasakan, berat rehidrasi dan susut masak paling kecil, daya patah, daya putus dan elastisitas tinggi. Kwetiau yang mendekati karakteristik kwetiau beras adalah kwetiau dari tepung talas 100%.
Co-Authors A. Harijono Abdul Rahim Agato, Agato Andreas Yolan Kristandi Bambang Susilo Borneo Satria Pratama Desi Ramayanti Dodi Iskandar Dodi Iskandar Dodi Iskandar Dodi Iskandar, Dodi Donor Utomo Muhammad Susilo Dum Susilo Eso Solihin Essa Annisa Syadiah Fenny Imelda Fenny Imelda Fitrah Adelina Fitrah Adelina Imelda, Fenny Iwan Rusiardy Kuswartini, Kuswartini Ledy Purwandani Linda Linda Masitah Muflihah Ramadhia Mutaqin, Zaenal N Narsih Narsih Narsih Nur Komar Nurkhalisah, Nurkhalisah Pratama, Borneo Satria Purwandani, Ledy Reskiati Wiradhika Anwar Rollando, Rollando S Saniah Safitri, Sela Sasmidi Sasmidi SATRIYAS ILYAS Siti Aisyah Sudarmin Sudarmin Suharyani Amperawati Suharyani Amperawati Sumardi H. S. Susana Susana Susana Susana Tata Yudhi Wardana Tata Yudi Wardhana Teti Estiasih Yasin Arifin Dayaka