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Laras Cempaka
Universitas Bakrie
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Pelatihan Produksi Dodol Berbasis Nangka di Desa Tritis Yogyakarta Cempaka, Laras; Asiah, Nurul
Indonesian Journal for Social Responsibility Vol. 1 No. 01 (2019): June 2019
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v1i01.6

Abstract

Tritis Village, Purwobinangun, Pakem, Sleman is one of the villages in the city of Yogyakarta which has a middle to lower economic level with the potential for garden produce in the form of abundant jackfruit, but with very cheap selling prices. Jackfruit Dodol is one of the processed food products that can be developed to increase the economic value of jackfruit. In this community service program, the community was given training in the development of jackfruit dodol products that were given innovations by adding beans as fillings and by making packaging designs that were different from the common dodol products on the market. The existence of jackfruit-based food processing training and product development innovation, is expected to be able to empower the potential of the resource and the community of Tritis Village. Furthermore, this product is expected to be able to become one of the typical food products by Yogyakarta, so that it has an impact on improving the economy of the people.
Pelatihan Pembuatan Yoghurt dari Susu Bubuk Instan Full Cream pada Ibu-Ibu Kota Pelangi di Pancoran, Jakarta Selatan Cempaka, Laras; Asiah, Nurul
Indonesian Journal for Social Responsibility Vol. 2 No. 01 (2020): June 2020
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v2i1.25

Abstract

Yogurt is a beverage made from milk which is fermented using lactic acid bacteria. Generally the milk used is fresh milk. Yogurt is the beverage product chosen because of its distinctive taste and its functional. Products that are liked by all ages are not impossible to replace the current drinks that are popular on the market, such as coffee, milk, and tea. So it has the potential to be produced by SMEs. However, Pelangi City SMEs located in an urban area is quite difficult to get raw material for making yogurt, namely fresh milk because it is far from the livestock area. Though these SMEs are in a strategic environment in the big city: D.K.I Jakarta. Therefore, an alternative raw material for fresh milk is needed, namely instant milk powder. This instant milk powder is very easy to find on the market and has a long shelf life thereby reducing the risk of loss. Even so yogurt made from instant milk powder is no less competitive with yogurt from fresh milk. This training was conducted in 2 stages: lecturing and the practice of making yogurt. The prepared yogurt samples were created with different topping and flavoring, the making yogurt begins with pasteurizing milk then adding bacterial culture and incubated within 12-14 hours. This training is not only process abilities that participants need to have but also knowledge of the fermentation process and microbiological aspects that need to be understood, so that the products produced can be of good quality.
PELATIHAN PEMBUATAN YOGHURT DARI SUSU BUBUK INSTAN FULL CREAM PADA IBU-IBU KOTA PELANGI DI PANCORAN, JAKARTA SELATAN Cempaka, Laras; Asiah, Nurul
Indonesian Journal of Social Responsibility Vol. 2 No. 1 (2020): Juni 2020
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v2i1.25

Abstract

Yoghurt merupakan minuman berbahan baku susu yang difermentasikan oleh bakteri asam laktat. Umumnya susu yang digunakan adalah susu segar. Yoghurt menjadi produk minuman yang dipilih karena rasanya yang khas dan khasiat yang dimilikinya. Tujuan dari kegiatan ini adalah untuk memberikan pelatihan pembuatan yoghurt dari bahan baku susu yang mudah didapat yaitu susu bubuk instan full cream kepada Ibu-Ibu UKM Kota Pelangi. Yoghurt yang dibuat dari susu bubuk ini dilakukan dengan dua tahap yaitu penyampaian materi dan praktek simulasi pembuatan yoghurtnya. Pelatihan dengan pengamatan secara observatif ini dilaksanakan di salah satu rumah anggota UKM Kota Pelangi di wilayah Pancoran, Jakarta Selatan. Sampel yoghurt yang sudah jadi kemudian dikreasikan dengan toping dan perisa yang berbeda. Pembuatan yoghurt dilakukan bersama susu yang sudah ditambah kultur bakteri lalu diinkubasi dalam waktu 12-14 jam. Selain membekali peserta dari sisi kemampuan pengolahan, pengetahuan tentang proses fermentasi dan aspek mikrobiologi yang baik juga perlu dipahami, agar produk yang dihasilkan memiliki kualitas yang baik. Para peserta antusias dalam menyimak pemaparan dari sejumlah pemateri. Dalam praktek simulasi, peserta membuat yoghurt dan mengkreasikannya dengan aneka rasa maupun toping yang dibuat semenarik mungkin. Kesan dari para peserta, yoghurt yang dibuat dari susu bubuk ini tetap memiliki rasa yang enak dan tekstur yang sesuai. Pelatihan semacam ini sangat baik sekali dilakukan pada daerah yang memiliki keterbatasan sumber daya bahan baku untuk diolah menjadi aneka pangan olahan.
Pengaruh Variasi Kecepatan Agitasi pada Produksi Β-Glukan dari Saccharomyces cerevisiae Laras Cempaka
Al-Kauniyah: Jurnal Biologi Vol 8, No 1 (2015): Al-Kauniyah Jurnal Biologi
Publisher : Department of Biology, Faculty of Science and Technology, Syarif Hidayatullah State Islami

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/kauniyah.v8i1.2701

Abstract

β-glucan is very interesting to study because of a variety of benefits that it provides. Saccharomyces cerevisiae is a unicellular yeast which has a β-glucan component of the biggest in the cell wall. This study aimed to describe the effect of agitation speed on the production of β-glucan from S. cerevisiae. Agitation speed plays an important role in cell growth. This research used agitation speed at 80 rpm, 120 rpm and 200 rpm. The research design used was a completely randomized design with three replications. During the fermentation in sixteen hours, several parameters were examined including cell number, pH, glucose and protein of the medium and the crude β-glucan. β-glucan extraction procedures done by adding NaOH 2% solution to the fermented product. Then, the supernatant was neutralized with acetic acid solution. To get the crude deposits of β-glucan, ethanol 96% was added in volume as three times of the supernatant. Production of β-glucan was increas along with the growth of the cell.Data analysis was performed using one way ANOVA test followed by LSD analysis. Production of β-glucan increases with cell growth. pH value, the concentration of carbon source and nitrogen source on the substrate decreased during the fermentation process. β-glucan production also increased as the rising of agitation speed from the 80 rpm until 200 rpm. Rate of β-glucan production in 80 rpm, 120 rpm and 200 rpm were 18.19 μgL-1/ hour, 40.42 μgL-1/ hour, 44.03 μgL-1/ hour, respectively. Based on the experiment results, the most optimum agitation speed for beta-glucan were respectively 200 rpm with beta-glucan content reached 1624.44 µg/L.
Sensory Evaluation And Yield Value of Vco Produced By Various Culture Nurul Asiah; Laras Cempaka; Tiara Maulidini
Agricultural Science Vol. 2 No. 1 (2018): September
Publisher : Faculty of Agriculture, Merdeka University Surabaya

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

Abstract

Virgin Coconut Oil (VCO) adalah minyak kelapa yang diolah dari kelapa segar dengan atau tanpa pemanasan dan tidak melalui proses pemurnian. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan sensory dan nilai rendemen VCO yang diproduksi dengan metode fermentasi menggunakan berbagai kultur mikroorganisme (Saccharomyces cerevisiae, Lactobacillus plantarum dan Rhizopus oligosporus). Ketiga jenis kultur tersebut dicampurkan ke dalam krim sebanyak 5% (v/v), kemudian dilakukan proses fermentasi pada suhu 35oC selama 24 jam. VCO hasil fermentasi berwarna bening, memiliki aroma khas kelapa, dan memiliki rasa yang hambar. Dari uji sensori secara hedonik, secara keseluruhan panelis memberi nilai lebih dari 3. Rendemen VCO berkisar antara 22.01—25.74%. Perbedaan penggunaan jenis mikroba tidak berpengaruh secara signifikan (p>0,05) terhadap hasil rendemen dan hasil uji organoleptik dari VCO yang dihasilkan.
Proximate Composition, Total Phenolic Content, and Sensory Analysis of Rice Bran Tempeh Cempaka, Laras; Eliza, Naila; Ardiansyah, Ardiansyah; Handoko, Dody D.; Astuti, Rizki Maryam
Makara Journal of Science Vol. 22, No. 2
Publisher : UI Scholars Hub

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Abstract

Tempeh is a fermented food prepared using the rawmaterials of soybean fermented by Rhizopus sp. This traditional food is fairly highly consumed in Indonesia. Soybean, which is the primary raw material used in the processing of tempeh, is still being imported due to its insufficient production in Indonesia. Rice bran can be used as a substitute forsoybeans in tempeh processing to add to its (health) benefit. Rice bran has good nutritional value as it contains a high total content of phenolic compounds, dietary fiber, fat, and the amino acid lysine. Thus, rice bran provides anopportunity to use it as a product with functional properties. This study was conducted to determine the proximate characteristics, the total phenolic content (TPC), and the sensory properties of tempeh with the addition of rice bran, chitosan, andgluconodelta-lactone (GDL). The addition of chitosan was used as a source of prebiotic, and GDL was required to accelerate the fermentation process. The chemical characteristics (protein, fat, and water content), the TPC, and the sensory properties (color, aroma, texture, and overall acceptability) of rice bran tempeh were analyzed. Results showed that the tempeh sample with the addition of 20% (w/w) rice bran showed the best sensory analysis. It consisted of 57.23% of water content, 37.42% of protein content, 19.72% of fat content, and 83.98 mg GAE/100 g of TPC.
Pendugaan Umur Simpan Produk Ready To Drink (RTD) Bunga Telang dengan Evaluasi Sensori menggunakan Survival Analysis Muhammad Iqbal Ramadhan; Sylvia Oktavia Kusumawardani; Ardiansyah -; Laras Cempaka; Nurul Asiah; Rizki Maryam Astuti; Wahyudi David
Warta Industri Hasil Pertanian Vol 39, No 2 (2022)
Publisher : Balai Besar Standardisasi dan Pelayanan Jasa Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v39i2.6847

Abstract

Bunga telang memiliki pigmen antosianin yang dapat dimanfaatkan sebagai pewarna pada makanan dan minuman. Ready To Drink (RTD) bunga telang terbuat dari campuran air, gula dan biji chia serta bunga telang (Clitoria Ternatea) dengan rasa jeruk nipis. Tujuan penelitian ini adalah menentukan umur simpan produk RTD bunga telang dengan menggunakan evaluasi sensori, survival analysis. Lima puluh orang panelis melakukan pengujian pada setiap 3 hari hingga 15 hari dengan suhu simpan produk 4, 27 dan 37°C. Parameter yang digunakan adalah uji sensori, analisis total mikroba dan kapang, pengukuran pH, warna dan total padatan terlarut (TPT). Pada penelitian ini, umur simpan produk pada suhu 4, 27 dan 37°C memberikan hasil berbeda yaitu 6, 4 dan 3 hari. Total mikroba pada hari ke-6 pada suhu 4°C telah melewati batas maksimum, sementara suhu 27 dan 37°C pada hari ke-3, sedangkan total kapang khamir telah melewati batas maksimum pada hari ke-6. Nilai pH pada ketiga suhu berada pada kisaran nilai 3,19 hingga 3,51. Nilai ∆E* pada suhu 4 dan 27°C berada pada kisaran 2,0-3,0 yaitu sedikit terlihat, sedangkan 37°C terdapat nilai yang melebihi 3,0 yaitu terlihat dengan baik. Nilai TPT mengalami penurunan tetapi tidak berbeda nyata. Suhu 4°C merupakan kondisi penyimpanan optimum dibandingkan suhu lainnya.
Karakterisasi Fisiko-Kimia Biji dan Kulit Ari Kacang Bogor Asal Jampang-Sukabumi Jawa Barat Rizki Maryam Astuti; Nurheni Sri Palupi; Maggy Thenawidjaja Suhartono; Hanifah Nuryani Lioe; Eni Kusumaningtyas; Laras Cempaka
Jurnal Teknologi dan Industri Pangan Vol. 33 No. 2 (2022): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2022.33.2.178

Abstract

The traditional cultivation and limited use of bambara groundnut (Vigna subterranea) seed and coat have encouraged the development of this commodity. The aim of this research was to characterize the seed and coat of bambara groundnut from Jampang, Kab. Sukabumi, West Java. Analysis on bambara groundnut seed including proximate analysis, in vitro protein digestibility, starch content, and dietary fiber, as well as analysis on its coat including anthocyanin, total phenolic, antioxidant activity, phytic acid and tannin, were examined in this study. The results showed that bambara groundnut seed from Jampang-Sukabumi contained 16.53% proteins, 3.04% ash, 7.83% fats and 55.22% carbohydrates in dry basis (db). The carbohydrates consisted of starch 52.71% and dietary fiber 7.47% (db). The protein had an in vitro protein digestibility of 41.65% db. The purple seed coat contained of 1.51% anthocyanin, 25.85 mg/g total phenolic content (as gallic acid equivalent), antioxidant activity at 82.75% inhibition of free radical DPPH, 6.37 mg/g phytic acid, and 96.79 mg/g tannin (as tannic acid equivalent) in dry basis. The relatively high content of tannin and antioxidant activity but very low phytic acid content, make the bambara seed coat a potential source for tannin, meanwhile the bambara groundnut is potential as a nutrition source.
The Evaluation of shelf life of Arabica mixed coffee drinks using accelerated shelf life testing method. Laras Cempaka; Ajeng Qonita Nugrafitri Akbar; Nurul Asiah
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 35 No 3 (2019)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v35i3.370

Abstract

Arabica coffee drinks in this study were made from three parts of coffee beans are cascara, which is the skin of coffee fruit; green coffee beans; and roasted coffee beans. This beverage product is then packaged and stored in a ready to drink glass bottle. This study aim to determine the shelf life of mixed arabica coffee beverage products, using the ASLT method. Samples were stored under different temperature conditions: 4oC, 27oC and 37oC. The test consists of measuring pH, total dissolved solids (ppm), total sugar (oBrix), total color difference (ΔE) and total plate count (log CFU/ ml). The results showed that during storage occurred to change the physicochemical properties and the number of microbes in the mixed arabica coffee drinks. Each parameter has a different activation energy value. The higher the storage temperature was proven to the smaller the activation energy, which indicates a shorter shelf life. This arabica coffee drink has a shelf life of 4 days if stored at 4oC.
A Healthy Lifestyle and Purchase Intention on Food Claims Ramadhan, Nadya Salsabila; Cempaka, Laras; David, Wahyudi
Journal Akademik Universitas Swiss German Vol 5. No. 2 (Feb 2024)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v5i2.120

Abstract

Nowadays, consumers are selective in choosing their healthy food. A healthy lifestyle as well as food claims are prominent factors that motivate consumers to purchase healthy food. This study aims to determine and analyze the relationship between a healthy lifestyle on purchase intention on food products with claims. Healthy Promoting Lifestyle-II (HPLP-II) measured for a healthy lifestyle. The data analysis includes descriptive tests, classical assumption tests (normality test, linearity test, and multicollinearity test), and multiple linear regression analysis tests. Based on the test results, 99% of respondents are aware of food products with claims, 93% of respondents often see food products with nutrition claims, 80% of respondents often see dairy products and their preparation as food products with claims, and 96% of respondents choose food products with claim rather than without claims. Scores of indicators of a healthy lifestyle with the maximum score is 5.00 (physical activity 3.85, healthy diet 3.73, quality of sleep 3.59, and non-smoking behavior 4.57 in this study exceeded the minimum scores (≥2.50). Healthy lifestyle, age, income, and education simultaneously affect purchase intention in food products with claims.
Co-Authors Adilah, Malikah Ajeng Qonita Nugrafitri Akbar Annisaa, Dhita Noor Anton Apriyantono ARDIANSYAH ARDIANSYAH Ardiansyah, Ardiansyah Arnia Sari Mukaromah Dody Dwi Handoko Eka Rada, Febriana Eliza, Naila Eni Kusumaningtyas Handoko, Dody D. Hanifah Nuryani Lioe Kurnia, Ari Maggy Thenawidjaja Suhartono Maulidini, Tiara Maulidini, Tiara Misbakh, Nafila Chaerunnisa Muhammad Iqbal Ramadhan Naila Eliza Nurul Asiah Nurul Asiah Palupi, Nurheni Sri Pujadi Susilo, Tri Rachmah, Annisa Nur Ramadhan, Kurnia Ramadhan, Nadya Salsabila Rizki Maryam Astuti Rizki, Afifah Amalia Salsabillah, Syifa Saraswati, Tiara Indra Sylvia Oktavia Kusumawardani Tiara Maulidini Wahyudi David Widyana, Mitha Anggraeni