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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Teknologi Pangan agriTECH Pro Food Jurnal Ilmiah Rekayasa Pertanian dan Biosistem AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Current Research on Biosciences and Biotechnology Food Technology and Halal Science Journal Jurnal Agro Dedikasi Masyarakat (JADM) Prosiding Konferensi Nasional PKM-CSR Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Journal of Food and Agricultural Product

Wiharyani Werdiningsih

Program Studi Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pangan Dan Agroindustri, Universitas Mataram, Mataram, Indonesia

Author-ID : 460004

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PENAMBAHAN BAKTERI ASAM LAKTAT UNTUK MENINGKATKAN KUALITAS, KEAMANAN DAN DAYA SIMPAN ROTI: Addition of lactic acid bacteria to improve bread quality, safety, and shelf life Mutia Devi Ariyana; moegiratul amaro; Wiharyani Werdiningsih; Baiq Rien Handayani; Nazaruddin Nazaruddin; Sri Widyastuti
Pro Food Vol. 4 No. 2 (2018): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

ABSTRACT The changes of people consumtion patterns demands a healthier bread product and tends to be organic food without use synthetic food additives that brings various consequences to health. This condition leads to the development of food additives which has effectiveness equivalent to synthetic food additive but safe for health especially if consumed long term. Lactic acid bacteria is a bacteria that hass been widely used in fermented food production process. Making bread using lactic acid bacteria begins with sourdough or acid dough consisting of flour and water fermented with lactic acid bacteria either derived from a particular natural contaminant from flour or from a starter culture containing one or more known lactic acid bacteria. Various product of actic acid bacteria metabolism such as lactic acid, acetic acid, exopollysaccharide and antimicrobial compounds such as bacteriocin make lactic acid bacteria application in baking process have to the potential to improve microbiological quality and bread shelf-life. This research aims to study the effect of lactic acid bacteria addition as a natural preservative in the baking process. The ability of lactic acid bacteria to evolve naturally from fermented flour and water promises the potential for easy sourdough preparation and can be used continuously as a natural preservative that will save production cost. The parameters to be determined include evaluation of lactic acid bacteria and yeast growth on dough and determination of moisture content as well as total bacteris, mold and E.coli an bread. Key words: bread, lactic acid bacteria, preservatives, shelf-life, food safety ABSTRAK Pergeseran pola konsumsi masyarakat menuntut adanya produk roti yang lebih sehat dan cenderung bersifat organik tanpa penggunaan Bahan Tambahan Makanan (BTM) sintetis yang membawa berbagai konsekuensi terhadap kesehatan. Kondisi ini mengarah pada berkembangnya pencarian BTM yang memiliki efektifitas yang setara dengan BTM sintetis namun aman bagi kesehatan terutama jika dikonsumsi jangka panjang. Bakteri Asam Laktat (BAL) merupakan golongan bakteri yang telah digunakan secara luas dalam proses produksi makanan fermentasi. Pembuatan roti menggunakan BAL diawali dengan sourdough atau adonan asam yang terdiri atas tepung dan air yang difermentasi dengan BAL baik yang berasal dari kontaminan alami tertentu dari tepung atau dari suatu kultur starter yang mengandung satu atau lebih BAL yang sudah diketahui jenisnya. Berbagai produk hasil metabolisme BAL seperti asam laktat, asam asetat, eksopolisakarida dan senyawa antimikroba seperti bakteriosin menjadikan aplikasi BAL pada proses pembuatan roti berpotensi meningkatkan kualitas mikrobiologis dan daya simpan roti. Penelitian ini secara khusus bertujuan untuk mempelajari pengaruh penambahan BAL sebagai pengawet alami dalam proses pembuatan roti. Kemampuan BAL untuk berkembang secara alami dari tepung dan air yang difermentasi menjanjikan potensi penyediaan sourdough yang mudah dibuat dan dapat digunakan secara kontinyu sebagai pengawet alami sehingga akan menghemat biaya produksi. Parameter yang akan ditentukan meliputi evaluasi pertumbuhan BAL dan yeast pada adonan dan penentuan kadar air serta total bakteri, kapang dan E. coli pada roti. Kata kunci: roti, bakteri asam laktat, pengawet, daya simpan, keamanan pangan.

TEMPE KACANG KOMAK DENGAN BEBERAPA PEMBUNGKUS YANG BERBEDA SELAMA FERMENTASI: Lablab Bean Tempeh With Various Types Wrapper During Fermentation Process Wiharyani Werdiningsih; Baiq Dwintarahma Putri; Sri Widyastuti
Pro Food Vol. 4 No. 2 (2018): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

ABSTRACT Wrapper has a very important function, which is as a protection from deterioration. The type of wrapper can be used to package tempeh produced by natural and synthetic wrapper. The aimed of this research was to determine the effect of wrap types on quality of lablab bean tempeh during fermentation process. The experiment was conducted by a Randomized Complete Design (RCD) menthod with single factor (variation of lablab bean tempeh wrap) 5 types of wrapping as treatment 4 replications. The parameter were moisture content, ash content, protein content, total fungus, observation of mycellium, value of raw tempeh appearance such as compactness of mycelium, flavor , taste and tekstur. The observed were analyzed using diversity analysis (ANOVA) at 5% level more over. The significant result were tested by using the further Test of Honest Real Difference (HRD). The results indicated that using several types of wrapping had a significant effect on protein content, preference of mysellium and the taste of lablab bean tempeh but they are not show significantly effect in ash content, moisture content, preferences of texture, and preferences of flavour. Lablab tempeh wrapped by teak leaf produces the best treatment with protein content 11.64%, moisture content 63.37%, and ash content 0.51%, taste, aroma, texture and misellium compactness rather preferred by panelists. Keyword : lablab bean tempeh, tempeh wrapper ABSTRAK Pembungkus memiliki fungsi yang sangat penting, yaitu sebagai pelindung dari kerusakan. Jenis pembungkus yang dapat digunakan untuk mengemas tempe berasal dari jenis pembungkus alami maupun sintetis. Penelitian ini bertujuan untuk mengetahui pengaruh beberapa jenis pembungkus terhadap mutu tempe kacang komak selama proses fermentasi. Metode penelitian yang digunakan adalah metode eksperimental dengan rancang percobaan Rancangan Acak Lengkap dengan faktor tunggal yaitu jenis pembungkus tempe kacang komak, yaitu: daun pisang, daun jati, daun waru daun kakao dan plastik.Parameter yang diamati meliputi parameter kimia (kadarair, kadar abu, kadar protein) parameter pengamatan misellium, parameter pengamatan mikroorganisme (total jamur), parameter organoleptik (kekompakan misellium, aroma, tekstur dan rasa). Hasil penelitian menunjukkan bahwa perlakuan jenis pembungkus memberikan pengaruh nyata terhadap kadar protein, kesukaan kekompakan misellium dan kesukaan rasa tempe kacang komak tetapi memberikan pengaruh yang tidak berbeda nyata terhadap kadar abu, kadar air, kesukaan tekstur, dan kesukaan aroma tempe kacang komak. Jenis pembungkus daun jati menghasilkan tempe kacang komak terbaik dengan kadar protein 11,52%, kadar air 63,64%, kadar abu 0,51%, rasa disukai, dan aroma, tekstur, dan kekompakan misellium agak disukai panelis. Kata kunci : tempe kacang komak, pembungkus tempe.

KAJIAN MUTU KIMIA DAN ORGANOLEPTIK TELUR AYAM KAMPUNG DENGAN EKSTRAK ETANOL Sargassum crassifolium SEBAGAI ANTIMIKROBA ALAMI: Study of Chemical and Organoleptic Quality of Village Chicken Eggs With Ethanol Extract of Sargassum crassifolium As A Natural Antimicrobial moegiratul amaro; Mutia Devi Ariyana; Wiharyani Werdiningsih; Baiq Rien Handayani; Nazaruddin Nazaruddin; Sri Widyastuti
Pro Food Vol. 7 No. 1 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i1.187

ABSTRACT The aim of this research was to determine the effect of the concentration and soaking time of Sargassum crassifolium ethanol extract as a natural antimicrobial on the chemical and organoleptic quality of native chicken eggs. This research was an experimental study using a factorial completely randomized design consisting of 2 factors, those were the concentration of the ethanol extract of S. crassifolium (0%, 20%, 40% and 60%) and the soaking time (30, 60 and 90 minutes). The results showed that soaking chicken eggs with ethanol extract of S. crassifolium had no significant effect on the pH of egg yolks and whites and flavour content egg. The best treatment was obtained from the soaking treatment with a concentration of 20% ethanol extract of S. crassifolium with soaking time for 60 minutes, where the appearance of a typical egg color and preferred by the panelists, the characteristic flavour egg shell and preferred by the panelists and the flavour of the egg contents which did not smell like seaweed and preferred by panelist. ABSTRAK Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi dan lama perendaman ekstak etanol Sargassum crassifolium sebagai antimikroba alami terhadap mutu kimia dan organoleptik telur ayam kampung. Penelitian ini adalah penelitian eksperimental menggunakan Rancangan Acak Lengkap faktorial yang terdiri dari 2 faktor yaitu konsentrasi ekstrak etanol S. crassifolium (0%, 20%, 40% dan 60%) dan lama perendaman (30, 60 dan 90 menit). Hasil penelitian menunjukkan bahwa perendaman telur ayam kampung dengan ekstrak etanol S. crassifolium memberikan pengaruh yang tidak berbeda nyata terhadap pH kuning dan putih telur dan aroma isi telur tetapi memberikan pengaruh berbeda nyata terhadap kenampakan cangkang telur. Perlakuan terbaik diperoleh dari perlakuan perendaman dengan konsentrasi 20% ekstrak etanol S. crassifolium dengan lama perendaman selama 60 menit, dimana diperoleh kenampakan warna khas telur dan disukai panelis, aroma cangkang khas telur dan disukai panelis serta aroma isi telur yang tidak beraroma rumput laut dan disukai panelis.

Pengaruh Variasi Lama Maserasi Pelarut Air Terhadap Aktivitas Antioksidan dan Antibakteri Propolis Lebah Madu Trigona sp. Amaliah, Fadhilah Rizqi; Handayani, Baiq Rien; amaro, moegiratul; Werdiningsih, Wiharyani
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i1.527

Propolis is a resinous product collected by honeybees from plant sources, used as a colony protectant and barrier against pathogenic microorganisms. Propolis is rich in bioactive components with potential antioxidant and antibacterial properties. This study aimed to evaluate the effect of varying maceration times using water as a solvent on the antioxidant and antibacterial activities of Trigona sp. honey bee propolis. The study used a completely randomized design with a single factor: maceration time (6, 12, 18, and 24 hours) and 5 replicates. Measured parameters included antioxidant activity, phytochemical screening, pH, and bacterial inhibition zone of Eschericia coli. Data were analyzed using ANOVA (Analysis of Variance), followed by the Honestly Significant Difference (HSD) test if significant differences were found (α=0.05). Descriptive analysis was used for phytochemical screening data. The results showed that maceration time had a significant effect on the antioxidant activity, pH, and inhibition zone of Trigona sp. propolis. Extracts with different maceration times resulted in liquid propolis that tested positive for alkaloids, flavonoids, phenolics, tannins, and saponins. The liquid propolis produced from 6-hour maceration had the highest antioxidant activity (88.82%), while 24-hour maceration produced the widest inhibition zone (2.95 mm).

Pengaruh Rasio MOCAF dan Tepung Porang Terhadap Mutu Kimia dan Organoleptik Nugget Ikan Tenggiri Rasyda, Riezka Zuhriatika; Zainuri, Zainuri; Werdiningsih, Wiharyani
Pro Food Vol. 10 No. 1 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i1.366

Spanish mackerel (Scomberomorus commerson) nuggets are processed products from highly nutritious mackerel fish, with additional fillers, binders, and seasonings. The type and concentration of fillers and binders could influence the quality of spanish mackerel nuggets. The aim of this study was to determine the best ratio of MOCAF and porang flour that can produce spanish mackerel nuggets that meet SNI 7758:2013 requirements and are liked by panelists. The experimental design used in this study was a Completely Randomized Design consisting of 1 factor (ratio of MOCAF and porang flour) with five treatment levels, namely P1 (30%: 0%), P2 (29.5%: 0.5%), P3 (29%: 1%), P4 (28.5%: 1.5%) and P5 (28%: 2%), and replicated four times. The parameters observed were moisture content, ash content, protein content and organoleptic (hedonic color, aroma, taste, and texture). The data obtained were analyzed at a 5% significant level by analysis of variance (ANOVA) and further tested using the Duncan Test for significantly different effects. The results showed that MOCAF and porang flour ratio significantly affected the moisture content and texture hedonic, but did not affect the ash content, protein content, color hedonics, aroma hedonics, and taste hedonics of spanish mackerel nugget. Moisture content, ash content, and protein content of all treatments have met SNI 7758:2013 requirements. The treatment with MOCAF and porang flour ratio of 28.5%:1.5% with 52.91% (ww) moisture content, 1.26% (ww) ash content and 15.28% (ww) protein content produced spanish mackerel nuggets that were most favored by panelists, thus concluded as the best treatment.

Co-Authors ,., Nazaruddin Abbas Zaini Agustono Prarudiyanto Amaliah, Fadhilah Rizqi Amaro, Moegiratul Asri Hidayati Astri Iga Siska Baiq Dwintarahma Putri Baiq Rien Handayani, Baiq Rien Bambang Dipo Kusumo Cahyawan Catur Edi Margana Dipokusumo, Bambang Elya Antariksana Bachmida Firman Fajar Perdhana Hariani Hariani Hidayat, Agriananta Fahmi Hikmayani, Hikmayani Hirpatul Laeli Imam Budi Mulyawan Indriyatno, Indriyatno Juliarsi, Mutyah Kertanegara - Kirtiyani, Ni Kadek Ayu Astiti M. Abbas Zaini Mirriyadhil Jannah moegiratul amaro Moegiratul Amaro Muhammad Triyono Mulyawan Mulyawan Mutia Devi Ariyana Mutia Devi Ariyana Mutia Devi Ariyana, Mutia Devi Nazaruddin - Nazaruddin . Nazaruddin Nazaruddin Nazaruddin Nazaruddin Ningsi Ningsi Novia Rahayu Nurul Wahida, Baiq Naila Rabiatul Adawiyah Rasyda, Riezka Zuhriatika Rien Handayani Rokilah Rokilah Rudi Ansori Sari, Desy Ambar Shelviana Sampelan Sitta Fitri Rahmadhina Sri Widyastuti Sri Widyastuti Syahrul Hidayat Taslim Sjah Tri Isti Rahayu Tri Isti Rahayu, Tri Isti Yeni Sulastri Yesica Marcelina Romauli Sinaga Zainuri Zainuri Zainuri Zainuri, Zainuri Zulhan Widya Baskara

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