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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JURNAL ILMIAH PLATAX JURNAL SAINS PERTANIAN EQUATOR BERKALA SAINSTEK Industria: Jurnal Teknologi dan Manajemen Agroindustri Edukasi: Jurnal Pendidikan AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Biologi Tropis JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) JURNAL PENGABDI Health Sciences and Pharmacy Journal FoodTech: Jurnal Teknologi Pangan Jurnal Bioindustri Journal of Agritechnology and Food Processing Journal of Health and Nutrition Research Jurnal Agroindustri Pangan Journal of Bioindustry
Lucky Hartanti, Lucky
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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ANALISIS PEMANFAATAN ROSELLA SEBAGI BAHAN PENGGUMPAL TAHU Hartanti, Lucky; Lestari, Oke Anandika
Edukasi: Jurnal Pendidikan Vol 16, No 1 (2018): Edukasi: Jurnal Pendidikan
Publisher : IKIP PGRI Pontianak

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Abstract

Ekstrak rosella berpotensi untuk dimanfaatkan sebagai bahan penggumpal alami protein kedelai sekaligus sebagai pewarna dan pengawet alami, serta meningkatkan nilai gizi tahu karena mengandung antioksidan alami. Penelitian bertujuan membuat tahu dengan menggunakan kelopak bunga rosella sebagai penggumpalnya. Ekstrak bunga rosella dengan jumlah dan konsentrasi tertentu dicampurkan dengan susu kedelai pada suhu yang berbeda yaitu pada suhu mendidih 100oC, suhu 65oC dan suhu 55oC selanjutnya diendapkan dan dipress dalam waktu tertentu. Tahu yang diperolah diukur  rendemannya, protein, kadar air, kandungan vitamin c dan total asamnya. Tahu rosella yang dihasilkan memiliki rendemen yaitu pada kisaran 26,25% - 30% dari berat larutan sari kedelai. Kandungan vitamin C tertinggi terdapat pada tahu yang menggunakan suhu pencampuran terendah 55oC yaitu sebesar 30,8 mg/100 gr bahan, kadar protein tertinggi (4,2%) dan kadar air (80,65%) dimiliki oleh perlakuan pada suhu 65oC. Sedangkan total asam berada pada kisaran 0,22 - 0,38.Kata Kunci: penggumpal, protein, rosella, suhu, tahu.
Kelompok Nelayan dan Wanita Nelayan di Selakau dan Pemangkat dalam Pengolahan Udang Rebon Menjadi Bubuk Terasi Kering Nurliza, Nurliza; Dolorosa, Eva; Hartanti, Lucky
Jurnal Pengabdi Vol 1, No 1 (2018): APRIL 2018
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (44.382 KB) | DOI: 10.26418/jplp2km.v1i1.25468

Abstract

In Selakau and Pemangkat, Sambas district, has the largest shrimp carts, particularly as Togok season, February to May. Everyday, each group of fishermen caught the shrimp for 50 kg to 1 tons. However, they faced some obstacles. In the rainy season, the catch was quickly decompose due to the absence of cool storage so that the shrimp are processed into solid pasta and pack it in a piece of newspaper, leaves or ordinary plastic. As the result, the durability and the quality of products are limited and had poor quality. Thus, the stakeholders, especially the local government be worried about the miss an opportunity to get added value in shrimp processed into a solid paste which could be taken by stakeholders of other regions through the innovation of a package which made the products more attractive with specific brands. This IbM tried to improve the self-sufficient and capable of group of fisherman and their women in solid paste of shrimp processing into powder which had the longer durability to get more added value. IbM was designed with training and practice. The results shown that solid paste of shrimp was processed into powder; polypropylene plastic packaging was used to get safety, durable, and hygienic products; the product had a label with an attractive design; certificate of training; PIRT license; some tool aids, i.e. The cool storage, impulse sealer power pack, vacuum sealer, digital scales, drying oven, hand plastic sealer, sieving, the lighters, seals, labels, cutting board, apron, etc.
EVALUASI GIZI CINCALOK DI DESA SUNGAI KAKAP KECAMATAN SUNGAI KAKAP zakaria, zakaria; purwayanti, sulvi; hartanti, lucky
Jurnal Sains Mahasiswa Pertanian Vol 7, No 1 (2018): Februari 2018
Publisher : Jurnal Sains Mahasiswa Pertanian

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Abstract

        Cincalok merupakan salah satu produk hasil fermentasi rebon yang sudah cukup terkenal di Kalimantan Barat dan makanan tradisional. Penelitian ini bertujuan untuk mengetahui profil gizi yang terdapat pada produk cincalok yang ada di desa sungai kakap kecamatan sungai kakap. Desain penelitian ini menggunakan metode survey kemudian analisis ini dilakukan di Laboratorium Teknologi Hasil Pertanian (THP) Fakultas Pertanian Universitas Tanjungpura Pontianak. Faktor perlakuan yang diuji adalah periode pembuatan cincalokdimana produksi dalam 1 bulan (I, II, III) diulang sebanyak 5 kali. Data yang di ukur: analisis proksimat (kadar air, abu, protein, lemak dan karbohidrat) dan kharakteristik total asam serta total garam. Hasil penelitian menunjukkan: kadar air   49,57 % - 53,10 %, kadar abu 10,22 % - 10,47 %, kadar protein 18,18 % - 19,26 %, kadar lemak 3,84 % - 4,20 %, kadar karbohidrat  16,56 % - 20,69 %, total asam 0,49 % - 0,65 %, total garam 9,59 % - 10,19 %.           Kata kunci : Cincalok, Gizi, Rebon.
FORMULASI SIRUP JERUK SAMBAL (CITRUS AMBLYCARPA) DENGAN PENAMBAHAN BUAH NANAS (ANANAS COMOSUS (L.) MERR) GUSTINI, GUSTINI; PRIYONO, SUKO; HARTANTI, LUCKY
Jurnal Sains Mahasiswa Pertanian Vol 6, No 2 (2017): Oktober 2017
Publisher : Jurnal Sains Mahasiswa Pertanian

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Abstract

Penelitian ini bertujuan untuk mendapatkan komposisi sari buah jeruksambal dan nanas dalam pembuatan sirup yang menghasilkan sifat fisikokimiadan sensori terbaik. Rancangan penelitian yang digunakan adalah RancanganAcak Kelompok (RAK) dengan satu perlakuan yaitu formulasi jeruk sambaldengan penambahan buah nanas yang terdiri dari enam taraf yaitu 100ml : 0ml,80ml : 20ml, 60ml : 40ml, 40ml : 60ml, 20ml : 80ml dan 0ml : 100ml. Variabelyang diamati adalah karakter fisikokimia dan sensori. Hasil penelitianmenunjukkan bahwa sirup jeruk sambal dengan penambahan buah nanas yangdihasilkan memiliki kandungan vitamin C berkisar antara 27,5-38,5 mg/100g, pH2,97-4,7, total asam 6,65-52,25%, total padatan terlarut 66,37-67,95 0Brix.Formulasi sirup jeruk sambal dengan penambahan buah nanas berpengaruh nyataterhadap vitamin C, pH, total asam sirup, namun berpengaruh tidak nyata terhadaptotal padatan terlarut sirup yang dihasilkan. Berdasarkkan uji fisikokimia dansensori, formulasi sirup 80ml : 20ml menghasilkan nilai perlakuan (NP): 1,02sebagai perlakuan terbaik dengan karakter fisikokimia yaitu vitamin C36,3mg/100g, pH 3,07, total padatan terlarut 66,5 0Brix, dan total asam 52,25%,dan karakter sensori adalah aroma 3,83 (wangi jeruk), rasa 3,9 (manis) dan warna3,06 (agak kuning).Kata kunci : formulasi, fisikokimia, jeruk sambal, nanas, sensori, sirup
EKSTRAK ANTIOKSIDAN FENOLIK KULIT NANAS (Ananas comosus (L) Merr.) SEBAGAI PENGAWET ALAMI UNTUK MENGHAMBAT BAKTERI SELAMA PENYIMPANAN FILLET IKAN deviantika, deviantika; Kusuma Dewi, Yohana Sutiknyawati; Hartanti, Lucky
Jurnal Sains Mahasiswa Pertanian Vol 8, No 2 (2019): April 2019
Publisher : Jurnal Sains Mahasiswa Pertanian

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Abstract

ABSTRACT            Phenolic antioxidant extract of pineapple peel as preservative to inhibit bacteria growth during storage of fish fillets has been studied. This study aims to determine the phenolic content, antioxidant activity of the pineapple peel extract and to identify its potency as preservative in inhibiting bacteria during storage period of fish fillets. The study was carried out by maceration of the pineapple peel using methanol:aquades (70:30 v/v) to produce phenolic extract. It can be shown from the result that pineapple peel contained phenolic compound at 4,74 mgGAE/g, antioxidant activity at 33,24%. The extract of phenolic antioxidant of pineapple peel had a potency in inhibiting bacteria growth in fillet of nile tillapia. This ability was bacteriostatic as it can be seen from the total of bacteria in fish fillet which treated by lower exctract compare to control through bacteriostatic mechanism. Keywords: bacteriostatic, extraction, yield, pineapple varieties.
FORMULATION AGAR AND SUCROSE SUGAR OF GREEN GRASS JELLY CANDY (Cyclea barbata Miers) Walufi, Cici Ayu; Maherawati, Maherawati; Hartanti, Lucky
Jurnal Sains Mahasiswa Pertanian Vol 9, No 2 (2020): April 2020
Publisher : Jurnal Sains Mahasiswa Pertanian

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Abstract

Jelly candy is a popular soft candy based on agar, pectin, and gum ingredient. Green grass jelly candies are one of diversify food processed. The aims of this study to obtain the best formulation of agar and sucrose in the jelly candies based on chemical and sensory properties. This study used a Randomized Block Design (RBD) by single factor that was the comparison of agar and sucrose with 5 levels consisting (2%: 41%, 2,5%: 40,5%, 3%:40%, 3,5%: 39, 5%, 4%:39%). Data was analyzed statistically by using the ANOVA test, continued by HSD test. Organoleptic data was analyzed by Kruskall Walis test. The best jelly candy produced by a formulation of 3% agar: 40% sucrose. The chemical characteristics produced were 11.99% water content, ash content 0.20%, total dissolved solids 25.33 ˚Brix, hardness level 0.09 Kgf, elasticity level 3.06 Kgf. The sensory characteristics produced were 2.97 (not green), 2.83 (no aroma), 3.63 (sweet), 3.20 (chewy), overall 3.60 (like). Keyword :grass jelly, candy, agar, sucrose 
Efisiensi Pengeringan Irisan Buah Mengkudu (Morinda citrifolia) Pada Berbagai Suhu Dan Metode Pengeringan Menggunakan Pengering Kabinet Arsito, Budi; Sholahuddin, Sholahuddin; Hartanti, Lucky
Jurnal Sains Mahasiswa Pertanian Vol 9, No 3 (2020): Agustus 2020
Publisher : Jurnal Sains Mahasiswa Pertanian

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Abstract

Masalah utama proses pengeringan adalah rendahya efisiensi alat pengeringan yang berpengaruh terhadap meningkatnya biaya produksi. Oleh karena itu dikembangkan metode pengeringan yang berbeda, untuk membandingkan lama dan efisiensi pengeringan irisan buah mengkudu (Morinda citrifolia) pada beberapa suhu. Metode pengeringan menggunakan tiga metode, yaitu metode konvensional, metode adsorpsi dan metode sirkulasi, dengan kombinasi suhu yaitu 50°C, 57°C dan 65°C. Data hasil pengukuran diolah menggunakan kalkulator psikometrik dan dianalisa secara deskriptif. Hasil penelitian menunjukkan bahwa  pengeringan yang paling singkat yaitu 11 jam pada pengeringan sirkulasi dengan suhu 65ºC. Efisiensi pengeringan konvensional pada suhu 50°C, 57°C dan 65°C menghasilkan efisiensi pengeringan masing-masing 15,8%, 14,6% dan 14,8%. Pengering metode adsorpsi dengan suhu 50°C, 57°C dan 65°C menghasilkan efisiensi sebesar 13,9%, 15,5% dan 14,8%. Pengering metode sirkulasi dengan suhu 50°C, 57°C dan 65°C menghasilkan efisiensi sebesar 17,5%, 17,6% dan 16,7%.  Kata kunci: Adsorpsi, Konvensional, Pengeringan, Sirkulasi
Pengujian Kualitas Parameter Fisika Kimia dan Kandungan Total Fenol dari Teh Herbal Cakar Kucing (Uncaria tomentosa Wild. Ex Schult) Sebagai Minuman Fungsional Tavita, Gusti Eva; Linda, Riza; Ashari, Asri Mulya; Apindiati, Rita Kurnia; Hartanti, Lucky
Agrisaintifika: Jurnal Ilmu-ilmu Pertanian Vol 6 No 2 (2022): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v6i2.2936

Abstract

The many side effects of consuming chemical-based drugs in maintaining human health have led to a tendency to return to nature. Consumption of medicinal plants in fresh or dried form has been considered to minimize side effects. This research will examine the feasibility of cat's claw (Uncaria tomentosa Wild. Ex Schult) tea as a functional drink based on physicochemical parameters and total phenol content. The physicochemical parameters tested included pH, water content, ash content and organoleptic examination of herbal teas including taste, odor and color of the brewed solution, while the total content of phenolic compounds was carried out based on the Folin–Ciocalteu method. Organoleptic examination showed a characteristic odor of the leaves, such as the smell of herbal teas in general with a bland and astringent taste, and the juice of the solution was yellowish green. The results of the physicochemical parameter test showed that the pH of the solution was 6.9, the water content was 7.7, the ash content was 8.00%, while the total phenol content measured was 68.77 mg GAE/g sample.  The physicochemical parameters measured from the testing of cat's claw herbal tea in this study met the quality requirements of dry tea according to SNI No 3836 BSN 2013
Determination of Micro Minerals of Several Species of Sea Urchins from Samboang Waters as Functional Food Candidates Hartanti, Lucky; Warsidah; Helena, Shifa; Tahirah; Irwan
Jurnal Ilmiah Platax Vol. 12 No. 1 (2024): ISSUE JANUARY-JUNE 2024
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/jip.v12i1.54621

Abstract

Functional foods are foods that can be consumed with additional health benefits beyond their basic function as an energy source. The search for food sources from the sea is increasing, with many discoveries of active compounds from marine organisms. This research aims to determine the micromineral content of iron (Fe), zinc (Zn), and iodine (I) in several species of sea urchins in the coastal waters of Samboang Bulukumba. The results of this research can be a basis for utilizing this biota as a functional food. This laboratory research uses micromineral measurement instruments, for example, Atomic Absorption Spectrophotometry (AAS) for Fe and Zn, while for iodine minerals using High Performed Liquid Chromatography (HPLC) instruments. In this study, 2 types of sea urchins were found which were identified as Diadema cytosum and Tripneustes gratilla. The results of measuring the water content and ash content of the gonads of the two sea urchins were 77.32% and 1.15% for Diadema cytosum and 72.22% and 2.09% for Tripneustes gratilla. The results of measuring the levels of micro minerals Fe, Zn, and Iodine were respectively 115.24 ppm, 31.44 ppm and 16.71 ppm for Diadema cytosum and 150.75 and 27.27 ppm 21.21 ppm for Tripneustes gratilla. Keywords: functional food, AAS, HPLC, Diadema cytosum, Tripneustes gratilla Abstrak Pangan fungsional adalah makanan yang dapat dikonsumsi dengan manfaat kesehatan tambahan di luar dari fungsi dasarnya sebagai sumber energi. Pencarian sumber pangan dari laut semakin meningkat, dengan banyaknya penemuan senyawa-senyawa aktif dari organisme laut. Penelitian ini bertujuan  menentukan kandungan mikro  mineral besi (Fe), seng (Zn) dan yodium (I) dalam beberapa spesies bulu babi di perairan pantai Samboang Bulukumba. Hasil penelitian ini dapat menjadi dasar dalam memanfaatkan biota tersebut sebagai pangan fungsional. Penelitian laboratorium ini menggunakan instrumen pengukuran mineral mikro misalnya dengan  penggunaan Atomic Absorption Spectrofotometry (AAS) untuk Fe dan Zn, sedangkan untuk mineral yodium menggunakan instrumen High Performed Liquid Chromatography (HPLC). Dalam penelitian ini ditemukan 2 jenis bulu babi yang teridentifikasi sebagai  Diadema sitosum dan Tripneustes gratilla. Hasil pengukuran kadar air dan kadar abu gonad kedua bulu babi tersebut  diperoleh 77.32% dan 1.15% untuk Diadema sitosum dan sebesar 72.22% dan 2.09% untuk Tripneustes gratilla.  Hasil pengukuran  kadar mineral mikro Fe,  Zn dan Yodium masing-masing adalah sebesar 115.24  ppm, 31.44 ppm dan 16.71ppm untuk Diadema sitosum dan 150.75 dan 27.27 ppm 21.21 ppm untuk Tripneustes gratilla. Kata kunci : pangan fungsional, AAS, HPLC, Diadema sitosum, Tripneustes gratilla
Supplementation of Antioxidant Liang Tea Extracts on Goat Milk Cream Cheese Zahrah, Syarifah; Dewi, Yohana Sutiknyawati Kusuma; Hartanti, Lucky
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 2 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.02.6

Abstract

AbstractCream cheese is a soft cheese that does not go through a ripening process and is widely used in various kinds of food preparations. Goat's milk is an alternative milk for cream cheese production. The addition of antioxidant extract from liang tea potentially produces functional cream cheese. This research aimed to obtain the concentration of added antioxidant liang tea extract in the formulation that produces the best characteristics of goat's milk cream cheese. This research used a Randomized Block Design method with one factor: the concentration of liang tea extract as an antioxidant. The treatment consisted of 5 levels of liang tea concentrations, 0%, 1.5%, 2%, 2.5%, and 3%, with five repetitions. The research showed that adding various concentrations of liang tea antioxidant extract produced a water content of 61.06%-62.09% and a fat content of 12.68%-14.46%. The resulting color characteristics with the L* value range from 60.83-76.43 (decreasing brightness), the* value range from -6.69-6.71 (reddish), and the b* value range from 4.47-23 .88 (yellowish). Antioxidant activity is expressed by percent inhibition of 1,1-diphenyl-2-picrylhydrazil (DPPH), ranging from 36.00%-79.56%. The antioxidant activity of goat's milk cream cheese increases if the addition of liang tea extract is high. Based on the effectiveness index, the best goat's milk cream cheese is produced by adding a 3% concentration of liang tea. The cream cheese has a water content of 62.19%, a fat content of 14.46%, color (L* = 60.83, a* = 6.71, b* = 23.88), and antioxidant activity of 79.56%.Keywords: antioxidant, cream cheese, goat milk, liang tea AbstrakCream cheese merupakan salah satu jenis keju lunak yang tidak melalui proses pematangan dan banyak diaplikasikan pada berbagai macam olahan pangan. Susu kambing menjadi alternatif susu untuk membuat cream cheese. Penambahan ekstrak antioksidan dari liang teh berpotensi untuk membuat cream cheese fungsional. Tujuan penelitian ini untuk memperoleh konsentrasi penambahan ekstrak antioksidan liang teh dalam formulasi yang menghasilkan karakteristik cream cheese susu kambing terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan satu faktor, yaitu konsentrasi ekstrak liang teh sebagai antioksidan. Perlakuan yang dilakukan terdiri dari 5 taraf, yaitu 0%, 1,5%, 2%, 2,5% dan 3% dengan 5 kali ulangan. Hasil penelitian menunjukkan penambahan berbagai konsentrasi ekstrak antioksidan liang teh menghasilkan kadar air pada rentang 61,06%-62,09% dan kadar lemak pada rentang 12,68%-14,46%. Karakteristik warna yang dihasilkan dengan rentang nilai L* adalah 60,83-76,43 (kecerahan menurun), nilai a* pada rentang -6,69-6,71 (kemerahan), dan nilai b* pada rentang 4,47-23,88 (kekuningan). Aktivitas antioksidan dinyatakan dengan persen penghambatan 1,1-diphenyl-2-picrylhydrazil (DPPH) pada rentang 36,00%-79,56%. Aktivitas antioksidan cream cheese susu kambing semakin meningkat jika penambahan ekstrak liang teh semakin tinggi. Cream cheese susu kambing terbaik berdasarkan indeks efektivitas dihasilkan dengan penambahan konsentrasi liang teh 3%. Cream cheese tersebut mempunyai kadar air 62,19%, kadar lemak 14,46%, warna (L* = 60,83, a* = 6,71, b* = 23,88), dan aktivitas antioksidan 79,56%.Kata kunci: antioksidan, cream cheese, liang teh, susu kambing 
Co-Authors A.A. Ketut Agung Cahyawan W Arsito, Budi Ashari, Asri Mulya Aurelia, Michelle Putri Bambang Kurniadi, Bambang deviantika, deviantika Esalson, Dela Ogusvita Eva Dolorosa EVA MAYASARI Fadliah Nur, Andi Denisa Faishal, Muhammad Faishal Ammar Gusti Eva Tavita Gustini, Gustini Helena, Shifa Irwan Iswanty, Trian Lestari, Desriani Lestari, Yessi Maherawati Maherawati, Maherawati Mega Sari Juane Sofiana Mutma'innah, Mustika Nindiya Nuraini, Michelle Nattaya Narerat Nuraini, Utin Nurliza Nurliza Oke Anandika Lestari Oktaviandi, Audri purwayanti, sulvi Purwayantie, Sulvi Putri, Mega Carolina Rafdinal Rafdinal Rahmania Rahmania Rahmayani, Vivi Rita Kurnia Apindiati Riza Linda Rudin, Iswandi Sapta Sahid, Emif Rezqia Saputri, Nur Endah Sari, Diah Puspita Sholahuddin Suko Priyono Tahirah Hasan Tri Rahayuni Tridayanti, Devi Walufi, Cici Ayu Warsidah, Warsidah Yohana Sutiknyawati Kusuma Dewi Yuliono, Agus Zahrah, Syarifah