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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
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PENINGKATAN MUTU DAN DAYA SIMPAN IKAN PINDANG KUNING “PINDANG RUMBUK” DENGAN PERLAKUAN LAMA STERILISASI Mirriyadhil Jannah; Baiq Rien Handayani; Bambang Dipokusumo; Wiharyani Werdiningsih
Pro Food Vol. 4 No. 1 (2018): 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 | Full PDF (508.595 KB) | DOI: 10.29303/profood.v4i1.80

Abstract

Processing of yellow seasoned pindang fish known as pindang rumbuk only able to maintain the quality and shelf life for 24 hours at room temperature. The purpose of this study was to determine the quality and the shelf life of yellow pindang fish treated with sterilization time. The design used in this study was Completely Randomized Design (CRD) with a single factor of sterilization time with 6 treatments ie.sterilization for 0, 5, 10, 15, 20 and 25 minutes. Parameters observed at days 0, 14, 28 and 42 days at room temperature consisted of: pH, microbial quality (total microbe and total fungi), organoleptic quality in hedonic supported by score test (appearance, aroma, taste and texture) and shelf life observation visually. Data of pH and organoleptic values were analyzed using Anova using Co-Stat software and different treatment were tested further by using real difference with 5% real level. While microbial data and shelf life were analyzed by using descriptive method.The results showed that the duration of sterilization had significantly different effect on the pH value of the yellow seasoned pindang fish during storage 0, 14 and 42 days, but had no effect on 28 day storage. The treatment of 15 to 25 minutes sterilization was able to produce produce total microbe and total mold in accordance to SNI 2717.1: 2009. It was also able to maintain the organoleptic quality of the parameters of appearance, aroma, taste and texture during 42 days storage at room temperature and maintain the quality of yellow seasoned pindang fish from the growth of mushrooms visually, prevent bottle fromswelling, gas bubble formation and color changes. The duration of sterilization of 15 minutes is recommended as the minimum sterilization time used to improve the quality and shelf life of yellow seasoned pindang fish up to 42 days at room temperature.Keywords: fish seasoning pindang yellow, quality, shelf life, sterilization.ABSTRAKPengolahan ikan pindang bumbu kuning yang dikenal dengan pindang rumbuk hanya mampu mempertahankan mutu dan daya simpan selama 24 jam pada suhu ruang. Tujuan dari penelitian ini adalah untuk mengetahui mutu dan daya simpan Ikan Pindang Kuning yang diberi perlakuan lama sterilisasi. Rancangan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan faktor tunggal lama sterilisasi dengan 6 perlakuan yaitu sterilisasi 0 menit, 5 menit, 10 menit, 15 menit, 20 menit dan 25 menit. Parameter yang diamati pada hari ke 0, 14, 28 dan 42 hari pada suhu ruang terdiri dari: pH, mutu mikrobiologi (total mikroba dan total kapang), mutu organoleptik secara hedonik dan skoring (kenampakan, aroma, rasa dan tekstur) serta pengamatan daya simpan secara visual. Data hasil pengamatan nilai pH dan organoleptik dianalisis menggunakan Anova menggunakan software Co-Stat dan perlakuan yang berbeda nyata diuji lanjut dengan menggunakan Beda nyata Jujur (BNJ) dengan taraf nyata 5%. Sedangkan data hasil pengamatan mikrobiologis dan daya simpan dianalisis dengan menggunakan metode deskriptif. Hasil penelitian menunjukkan bahwa lama sterilisasi memberikan pengaruh yang berbeda nyata terhadap nilai pH ikan pindang bumbu kuning selama penyimpanan 0, 14 dan 42 hari, namun tidak berpengaruh pada penyimpanan 28 hari. Perlakuan sterilisasi 15 sampai dengan 25 menit dapat menghasilkan total mikroba dan total kapang yang sesuai dengan standar SNI 2717.1:2009, mampu mempertahankan mutu organoleptik dari parameter kenampakan, aroma, rasa dan tekstur selama penyimpanan 42 hari pada suhu ruang dan mempertahankan mutu daya simpan ikan pindang bumbu kuning dari pertumbuhan kapang secara visual, mencegah penggembungan tutup botol, pembentukan gelembung gas dan perubahan warna ikan pindang bumbu kuning. Lama sterilisasi 15 menit direkomendasikan sebagai lama sterilisasi minimal yang digunakan untuk meningkatkan mutu ikan pindang bumbu kuning dilihat dari nilai pH, total mikroba, total kapang, mutu organoleptik dan daya simpan ikan pindang bumbu kuning.Kata Kunci: daya simpan, ikan pindang bumbu kuning, mutu, sterilisasi
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (700.975 KB) | DOI: 10.29303/profood.v4i2.84

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (607.807 KB) | DOI: 10.29303/profood.v4i2.86

Abstract

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

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.
KAJIAN WAKTU PERENDAMAN “MARINATION” TERHADAP MUTU DENDENG SAPI TRADISIONAL SIAP MAKAN Baiq Rien Handayani; Cahyawan Catur Edi Margana; Kertanegara -; Asri Hidayati; Wiharyani Werdiningsih
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): 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 | Full PDF (403.376 KB) | DOI: 10.6066/jtip.2015.26.1.17

Abstract

Generally, marination time at home industry of dried meat “jerky” in NTB province was conducted up to 18 hours at room temperature, which promote the growth of foodborne pathogen. This research was aimed to determine the effective and efficient marination time to produce a good quality of jerky. A previous study showed that 2.5% of liquid smoke Grade 1 was recommended to be used in traditional jerky processing. Therefore, the concentration was used for marination of sliced meat in traditional spices for 0, 3, 6, 9, 12, 15 and 18 hours at room temperature. Data analyses were conducted using ANOVA. The results indicated that marination time has significant effect on the chemical qualities (water, protein content and pH), however no significant effect was observed on the ash content. In addition, a hedonic test exhibited that marination time influenced the color, taste and flavor of the traditional jerky. However, it had no effect on the jerky’s texture. Direct plating analyses indicated that marination time influenced the number of total microbes (<1.0 x 102 (CFU/gram), coliform and molds (<1.0 x 101 CFU/gram). In conclusion, the best traditional jerky quality was resulted from 3 hours of marination.  The jerky had 11.77% of water content; 4.66% of ash; 48, 54% of protein and pH of 5.5. In general, 3 hours marination time exhibited a good acceptance on the parameter of SNI 01-2908-1992, i.e. color (black towards brownish), texture (biteable) and flavor (smoky flavor/barbeque) as well as, safe for consumption.
Pengaruh teknik pengemasan dan jenis kemasan terhadap mutu dan daya simpan ikan pindang bumbu kuning Imam Budi Mulyawan; Baiq Rien Handayani; Bambang Dipokusumo; Wiharyani Werdiningsih; Astri Iga Siska
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 3 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (310.665 KB) | DOI: 10.17844/jphpi.v22i3.28926

Abstract

Yellow seasoned pindang fish is one of East Lombok special pindang products made of tamarind and turmeric, yet their shelf life is short. The aim of this research was to determine the effect of technique and types of packaging on the quality and shelf-life of yellow seasoned pindang fish. The method used was experimental method with completely randomized block design of 2 factors: packaging technique (vacuum and non vacuum) and packaging types (Polyprophylene (PP), Polyethylene (PE), and Alumunium Polyprophylene (Al-PP). Parameters observed were chemical (pH and water content), physical (value of L and 0Hue), microbial (total microbes and fungi) and shelf-life (fungi, gas formation and color change). The results showed that the technique and packaging types had a significant effect on the pH of the pindang at the 7th day.Packaging technique affected pH and L value at 7th and 14th day, while the moisture content and 0Hue differed markedly only on the 7th day. Packing types affected the pH at 7th and 14th. Vacuum packaging with Polyprophylene (PP) resulted in the lowest total microbials during storage, while the total fungus in all treatments were undetectable. Combination of vacuum packing with PP is recommended as the best treatment to produce yellow seasoned pindang fish, maintaining pH and moisture, preventing growth of fungi and microbes, as well as extending the shelf life up to the 7th day at ambient storage.
Keragaman Pangan Lokal di Pulau Lombok untuk Menunjang Pengembangan Pariwisata Zainuri Zainuri; Abbas Zaini; Wiharyani Werdiningsih; Taslim Sjah
agriTECH Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (512.278 KB) | DOI: 10.22146/agritech.12866

Abstract

Lombok Island is potential in providing agricultural raw materials that can be developed into local food products that in turn support the development of tourism in this island. This study aimed at identifying kinds of local food products available in Lombok Island, and their quantity. To achieve these purposes, research was designed in descriptive method such that the study revealed the picture of the situation of local food in Lombok Island. Data analyses were follow-on, and revealed that there are several local foods made of/from agricultural raw materials. They have various production values, and there ais adjustment of production (supply) to demand that exists. Some major local food products include ’Bulayak’ satay and kerupuk kulit (animal skin crackers). There are also products that are typical to Lombok Island, i.e. Bulayak satay, Taliwang chicken, Tanjung satay (of fish)(from North Lombok), Opak-opak (sort of cracker), pelecing kangkung (traditional Lombok salad), and jajan bantal (made of mix glutinised rice and bananas) (from East Lombok).ABSTRAKPotensi hasil pertanian sangat besar untuk dikembangkan menjadi produk pangan lokal yang dapat mendukung pengembangan pariwisata daerah, dan saat ini telah ada beberapa produk pangan lokal direalisasikan di berbagai wilayah di Pulau Lombok. Tujuan dari tulisan ini antara lain untuk: (1) mengidentifikasi keragaman pangan lokal yang ada di Pulau Lombok, dan (2) mengetahui jumlah ketersediaan pangan lokal di Pulau Lombok.Untuk mencapai tujuan penulisan ini telah dilakukan penelitian yang dirancang untuk mendeskripsikan kondisi yang ada, dengan melakukan survei ke lokasi-lokasi yang dapat memberikan data yang dibutuhkan.Selanjutnya data yang diperoleh dianalisis sesuai dengan kebutuhan penelitian. Hasil kajian menunjukkan bahwa di Pulau Lombok terdapat beberapa produk pangan lokal dengan nilai produksi (omzet penjualan) yang bervariasi dari yang besar hingga yang kecil. Besar-kecilnya produksi produk pangan lokal ini terjadi karena produsen menyesuaikan diri dengan permintaan yang ada. Beberapa produk yang menonjol (dihitung dari nilai produksinya) di seluruh Pulau Lombok adalah sate bulayak dan kerupuk kulit. Produk-produk pangan lokal yang dinilai mempunyai kekhasan Pulau Lombok adalah sate bulayak, ayam Taliwang, sate Tanjung (Lombok Utara), opak-opak, pelecing kangkung, dan jajan bantal (Lombok Timur).
Partial properties of ready-to-use shrimp paste affected by heating time Baiq Rien Handayani; Bambang Dipokusumo; Wiharyani Werdiningsih; Sitta Fitri Rahmadhina
Current Research on Bioscences and Biotechnology Vol. 1 No. 2 (2020)
Publisher : Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/10.5614/crbb.2019.1.2/JTHM4041

Abstract

Ready-to-use shrimp paste is a traditional shrimp paste produced by a small producer scale in East Lombok through the non-fermentation process and continued by un-control heating time. The qualities were ununiform. Aim of this study was to determine the physical, sensory and microbial quality of ready-to-use shrimp paste affected by heating time. The method conducted was a completely randomized design. The heating time was arranged for 0 to 70 min, with a 10 min interval. The data was analyzed using Co-Stat Software at 95% significant level, then further tested for significance difference data with Tukey’s HSD. Microbial data was analyzed using descriptive method. The result showed that the properties of ready-to-use shrimp paste were influenced by heating time of controlled oven. The heating time affected moisture content, oHue, sensory of aroma, taste and texture. However, it did not affect the appearance and L value (brightness). Heating time for 50 min at 100oC using the controlled oven is recommended as the best treatment to produce ready-to-use shrimp paste with 32.61% of moisture content, 3.9 x 103 CFU/g of total microbe, less than 102 CFU/g of total fungi and undetected coliform. The shrimp paste had yellow-red color, clean appearance which was specific shrimp paste, very specific odor and taste. It also has a compact texture. Heating time for 50 min at 100oC can extend the shelf life of ready-to-use shrimp paste up to minimum 60 days at room temperature.
PENGARUH PERLAKUAN PADA KLOBOT JAGUNG SEBAGAI KEMASAN TERHADAP MUTU KERAKE SELAMA PENYIMPANAN Desy Ambar Sari; Zainuri Zainuri; Wiharyani Werdiningsih
Food Technology and Halal Science Journal Vol. 4 No. 1 (2021): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (148.341 KB) | DOI: 10.22219/fths.v4i1.14903

Abstract

The aim of this research was to determine the effect of pre-treatment on corn husks as primary packaging for kerake quality during storage. The design used in this research was Completely Randomized Design (CRD) with a single factor i.e. pretreatment consisted of K1 (drying), K2 (combination of steaming and drying), K3 (heating with irons), K4 (sterilization by autoclave), and K5 (oven) and it was repeated three times. Data were analyzed using Co-Stat software with 5% significance differences. The treatments that were significantly different were then analyzed using Honestly Significance Difference (HSD). The results showed that pretreatment of the corn husks as primary packaging was not significantly different on moisture content, fat content, taste, and texture kerake during storage. But were significantly different on flavor kerake. Steaming and drying treatment was able to decrease the growth of total fungi to <1.0 x 102 CFU/gr during 14 days of storage, which means total fungi were still accepted according to SNI (maximum 1.0 x 102 CFU/gr). Steaming and drying treatment also produced kerake with flavor, texture, and aroma that is preferred by panelists.
De Dolet Dan Gula Semut Dari Gula Batok Sebagai Alternatif Potensial Pemberdayaan Masyarakat Pengolah Nira Baiq Rien Handayani; Wiharyani Werdiningsih; Mulyawan Mulyawan
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 1 (2018): Prosiding PKM-CSR Konferensi Nasional Pengabdian kepada Masyarakat dan Corporate Socia
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (259.377 KB)

Abstract

Produsen gula aren umumnya menghadapi permasalahan, antara lain produk gula yang gagal mengeras yang dikenal dengan nama de dolet dan proses pengolahan gula semut yang belum mampu mengejar kebutuhan kapasitas produksi yang tinggi. Selain itu, produsen lokal tetap mempertahankan pola lama menghasilkan gula batok yang lebih mudah dijual di pasar-pasar tradisional. Dengan proses pengolahan yang baik dan terkontrol, gula aren cair dapat dihasilkan dengan mutu lebih baik dan daya simpan lama. Produsen gula semut dapat memperoleh keuntungan dari peningkatan kapasitas produksi dan penurunan waktu proses dengan menghasilkan gula semut dari gula aren padat, sehingga tidak perlu melalui proses pemasakan yang lama. Hal ini tidak saja menguntungkan produsen gula semut tetapi menguntungkan bagi produsen gula batok yang tidak ingin mengubah produknya.
Co-Authors ,., Nazaruddin Abbas Zaini Agriananta Fahmi Hidayat 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 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 Rien Handayani Riezka Zuhriatika Rasyda 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