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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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Shelf-life Prediction of Canned Pacri Nanas Using the Accelerated Shelf-life Test (ASLT) Method Maherawati, Maherawati; Rahayuni, Tri; Hartanti, Lucky
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 13, No 1 (2024)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2024.013.01.5

Abstract

AbstractPacri nanas is a traditional Malay food made from fresh pineapple cooked with various herbs/spices and coconut milk. Pacri nanas can be marketed more widely if packed in cans. This study aims to estimate the shelf-life of canned pacri nanas using the Accelerated Shelf-Life Test (ASLT) method. The storage temperatures used in this study were 35 °C, 45 °C, and 55 °C. The parameters observed were sensory characteristics: color, aroma, taste, texture, and overall appearance. The results showed that all parameters decreased during storage, as indicated by the negative slope graph. The first-order reaction affects the sensory parameters decrease during storage. The lowest activation energy (Ea) value used to determine the product shelf-life is the aroma parameter with the regression equation y = -2416.4x + 5.9911, so the resulting activation energy is 4798.97 cal/mol. The shelf-life of pacri nanas at storage temperatures of 35 °C, 45 °C, and 55 °C were 11.3, 8.8, and 7.0 months, respectively. Storage of canned pacri nanas is recommended at room temperature (30 °C) with an estimated shelf-life of 12.8 months.Keywords: pineapple, storage life, traditional food AbstrakPacri nanas adalah makanan tradisional Melayu yang terbuat dari nanas segar yang dimasak dengan berbagai bumbu/rempah dan santan. Pacri nanas bisa dipasarkan lebih luas jika dikemas dalam kaleng. Penelitian ini bertujuan untuk memperkirakan umur simpan dengan metode Accelerated Shelf-Life Test (ASLT) pada pacri nanas yang dikemas dalam kaleng. Suhu penyimpanan pacri nanas tersebut pada penelitian ini adalah 35 °C, 45 °C, dan 55 °C. Parameter yang diamati adalah karakteristik sensorik, yaitu warna, aroma, rasa, tekstur, dan kenampakan secara keseluruhan. Hasil penelitian menunjukkan bahwa seluruh parameter mengalami penurunan selama penyimpanan yang ditunjukkan dengan grafik dengan kemiringan negatif. Reaksi yang memengaruhi penurunan parameter sensorik selama penyimpanan merupakan reaksi orde pertama. Nilai energi aktivasi (Ea) terkecil yang digunakan untuk menentukan umur simpan produk adalah parameter aroma dengan persamaan regresi y = -2416,4x + 5,9911 sehingga energi aktivasi yang dihasilkan adalah 4798,97 kal/mol. Umur simpan pacri nanas pada suhu penyimpanan 35 °C, 45 °C, dan 55 °C masing-masing adalah 11,3, 8,8, dan 7,0 bulan. Penyimpanan pacri nanas yang dikemas dalam kaleng dianjurkan pada suhu ruangan (30 °C) dengan perkiraan umur simpan 12,8 bulan.Kata kunci: makanan tradisional, nanas, waktu penyimpanan 
Produksi gula cair dari selulosa kulit buah naga merah (hylocereus polyrhizus) dengan hidrolisis enzim Nuraini, Michelle Nattaya Narerat; Mutma'innah, Mustika Nindiya; Tridayanti, Devi; Hartanti, Lucky
Journal of Agritechnology and Food Processing Vol 2, No 1 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i1.8882

Abstract

Liquid sugar is a sweetener that is widely used in the food industry. Apart from starch, liquid sugar can be produced from cellulose hydrolysis by using cellulase enzymes. This study aims to obtain the best concentration of cellulase enzymes in the production of cellulose liquid sugar in the skin of red dragon fruit. The production of liquid sugar uses the method of hydrolysing enzymes of different concentrations (1%,2%,3%). The results showed that there was no significant influence on the characteristics of liquid sugars resulting from the addition of three different enzyme concentrations. The observed characteristics are total sugar content, water, ash content, viscosity and color. Enzyme concentration of 3% is the best liquid sugar based on observations of total sugar content and color.
Total Phenol and Antioxidant Activity of Ethanol Extract and Water Extract from Claw Uncariaa gambir Roxb Hartanti, Lucky; Ashari, Asri Mulya; Warsidah, Warsidah
BERKALA SAINSTEK Vol 9 No 3 (2021)
Publisher : Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/bst.v9i3.27179

Abstract

Uncaria gambier Roxb is a plant from the Rubiaceae family, belongs to the Bajakah group and has been used empirically in the treatment of various types of diseases in the community. Besides being one of the industrial plants and export commodities produced in Sumatra and Kalimantan, gambier leaves is also used frequently in Indonesia, both for the pharmaceutical and cosmetic industries. As a result, market demand both nationally and internationally have increased. The aim of this research are determination of antioxidant activity of ethanol extract and aqueous extract of gambir claw using 1,1-diphenil-2-picrylhydrazyl (DPPH) and determination of total phenol using Calcetau folin reagent. Gambier plant samples were taken in the forest area around the Tanjungpura University campus, the claws were separated and dried at room temperature, then powdered and extracted by maceration using 70% ethanol pa and aquadest, then the extract was concentrated until it was ready to be tested for antioxidant activity and determination of total phenol. The total phenolic ethanol extract and aqueous extract of gambir claw were 224.66 mg GAE/g extract (GEA : Gallic Acid Eqivalent) and 299.08 mg GAE/g extract, respectively, while the antioxidant potential (IC50) was 39.566 μg/mL and 65.140 μg/mL, and the IC50 for comparison of Vitamin C was 7.02 μg/mL.
Proximate and Essential Macrominerals Analysis of Tembakul (Mudskipper) Fish Flour as a Food Source for Stunting Prevention Lestari, Desriani; Hartanti, Lucky; Sofiana, Mega Sari Juane; Yuliono, Agus; Kurniadi, Bambang
BERKALA SAINSTEK Vol 10 No 1 (2022)
Publisher : Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/bst.v10i1.31030

Abstract

The main cause of stunting is due to inadequate food intake according to the needs for growth and development of children, or insufficient nutrition of pregnant women. The low nutritional intake of pregnant and lactating mothers as well as children under five years old who are still growing and developing is generally caused by the wrong diet. One of the efforts to prevent stunting from an early age is to search for several sources of animal source food containing protein, fat and macro essential minerals according to nutritional standards. The purpose of this study was to determine the proximate content including protein and fat nutrition, water content and ash content, as well as mineral content including calcium, iron and phosphorus, from Tembakul (mudskipper) fish flour as the main needs in the growth of children, during pregnancy and lactation. Protein analysis was carried out using the Kjeldahl method, and fat analysis by extraction using a non-polar solvent, while the determination of essential macro minerals calcium and iron was carried out using an Atomic Absorption Spectrophotometer, and phosphorus analysis using ultraviolet spectrophotometry. The proximate content of Tembakul (mudskipper) fish flour from the Mempawah mangrove ecosystem is fat content (1.80%), protein content (50.67%), water content (24.58%), and ash content (20.20%). Mudskipper fish flour contains 3 essential minerals, namely Calcium (2.15%), Phosphorus (2.50%) and Iron (270.26 ppm).
Determination of Physical Chemical Properties and Antioxidant Potential of Bajakah Tampala Herbal Tea (Spatholobus littoralis Hassk) Hartanti, Lucky; Rafdinal, Rafdinal; Ashari, Asri Mulya; Apindiati, Rita Kurnia; Tavita, Gusti Eva; Fadliah Nur, Andi Denisa; Warsidah, Warsidah
Health Sciences and Pharmacy Journal Vol. 6 No. 3 (2022)
Publisher : STIKes Surya Global Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32504/hspj.v6i3.764

Abstract

Herbal tea is one of the functional drinks, which is consumed for the purpose of preventing or treating disease. The number of side effects that arise from the consumption of drugs made from synthetic or chemical materials has led to a tendency for people to return to consuming herbal plants as a solution to health problems. The purpose of this study is to make tea from the roots of tampala (Spatholobus littoralis Hassk) and to test the physical and chemical properties, organoleptic examination and determination of antioxidant activity. Testing of physical and chemical properties including water content, ash content and pH of the preparation, organoleptic examination including taste and odor and color of the brewed solution and determination of antioxidant activity was carried out using the DPPH method (2,2-diphenyl-1-picrylhydrazil). The results of the physicochemical test of tampala tea showed that a pH of 6.8, water content of 7.63%, ash content of 7.7%. On organoleptic examination, the tea using the brewed water showed a slightly sour taste, a characteristic wood smell and a brownish yellow color. Based on the physical and chemical character of the tampala herbal tea test results, it meets the requirements of SNI No. 3836 of the 2013 National Standardization Agency, while the antioxidant test results of the tampala herbal tea was obtained an IC50 value (Inhibition Concentration 50) of 89.63 ppm, included in the category of strong antioxidant potential, because it is in the category of strong antioxidant potential. in the range of 50-100 ppm.
RATIO OF BROWN RICE FLOUR AND MUNG BEAN FLOUR IN THE MAKING OF SEMPRONG CAKE Sahid, Emif Rezqia; Lestari, Oke Anandika; Hartanti, Lucky
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol 7 No. 1 (2024)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.2113

Abstract

Semprong is one of Indonesia's signature cookies with a crunchy texture and roll-like shape. The main raw material commonly used in kue semprong is white rice flour. Brown rice is an alternative to rice flour for making kue semprong because its utilization in the food industry sector is still very limited. Rice, which is included in the cereal group, is low in the amino acid lysine, so it would be better if it is paired with other raw materials, such as beans such as green beans. The objective of this study was to obtain the right ratio of brown rice flour and mung bean flour to produce the best abacus cake formulation based on physicochemical and sensory characteristics. Based on the results of the research, the best abacus formulation with the highest score is P3, which is a ratio of 60% brown rice flour and 40% mung bean flour with a moisture content of 3.30%, protein content of 16.80%, ash content of 1.56%, color L* 23.26, color a* 6.62, color b* 7.54, has a yellow color, distinctive aroma of brown rice, crunchy texture, and savory taste.
RATIO OF BROWN RICE FLOUR AND MUNG BEAN FLOUR IN THE MAKING OF SEMPRONG CAKE Sahid, Emif Rezqia; Lestari, Oke Anandika; Hartanti, Lucky
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol 7 No. 1 (2024)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.2113

Abstract

Semprong is one of Indonesia's signature cookies with a crunchy texture and roll-like shape. The main raw material commonly used in kue semprong is white rice flour. Brown rice is an alternative to rice flour for making kue semprong because its utilization in the food industry sector is still very limited. Rice, which is included in the cereal group, is low in the amino acid lysine, so it would be better if it is paired with other raw materials, such as beans such as green beans. The objective of this study was to obtain the right ratio of brown rice flour and mung bean flour to produce the best abacus cake formulation based on physicochemical and sensory characteristics. Based on the results of the research, the best abacus formulation with the highest score is P3, which is a ratio of 60% brown rice flour and 40% mung bean flour with a moisture content of 3.30%, protein content of 16.80%, ash content of 1.56%, color L* 23.26, color a* 6.62, color b* 7.54, has a yellow color, distinctive aroma of brown rice, crunchy texture, and savory taste.
Effect of Aluminium Foil Packaging Thickness on the Product Quality of Banana Chips Oktaviandi, Audri; Purwayantie, Sulvi; Hartanti, Lucky
FoodTech: Jurnal Teknologi Pangan Vol 7, No 2 (2024): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i2.90398

Abstract

This study aims to analyse the effect of aluminium foil packaging variation on the quality of kepok banana chips based on the parameters of moisture content, ash content, free fatty acid, colour, texture, and organoleptic test. The two types of packaging used were Full Aluminium Foil (0.3 mm) and Plastic Combination Aluminium Foil (0.2 mm), with a product shelf life of 30 days. Quality parameters were tested using moisture content, ash content, free fatty acids and sensory analysis, including colour and texture. The results showed that the packaging variation had no significant effect on moisture content, ash content, colour, and texture, but had a significant effect on free fatty acid content. The kepok banana chips produced did not meet the standard of fruit chips, both in terms of moisture content, ash content, and free fatty acids. However, the assessment by semi-trained panelists showed preference for the kepok banana chips based on colour and texture.
EFFECT OF THE RATIO OF BROWN RICE FLOUR AND MUNG BEAN FLOUR ON THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF SEMPRONG CAKE Sahid, Emif Rezqia; Lestari, Oke Anandika; Hartanti, Lucky
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Volume 7 Nomor 1 `
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.2135

Abstract

Brown rice flour and mung bean flour are food ingredients that are rarely used but have potential as ingredients in making semprong cakes. The purpose of this study is to obtain the right ratio of brown rice flour and mung bean flour to produce the best semprong cake formulation based on physicochemical and sensory characteristics. The research was conducted using the Group Random Design (RAK) method with one factor, namely the ratio of brown rice flour and mung bean flour. The observed parameters include moisture content, protein content, ash content, color, and sensory analysis. The data obtained was analyzed using ANOVA and if it was effective, further tests were carried out using the honest real difference test (BNJ) with a level of 5%. Based on the results of the semprong research, the best formulation is semprong with a ratio of 60% brown rice flour and 40% mung bean flour with a moisture content of 3.30%, protein content of 16.80%, ash content of 1.56%, color L* 23.26, color a* 6.62, color b* 7.54, as well as sensory scores for color 4 (dark chocolate), aroma 3 (typical of brown rice), texture 4 (crispier), and taste 4 (more savory).
THE INFLUENCE OF THE TYPE OF CHOCOLATE ON THE CHEMICAL AND SENSORY CHARACTERISTICS OF MELTED BANANA CHIPS Sari, Diah Puspita; Lestari, Oke Anandika; Hartanti, Lucky
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol. 6 No. 2 (2024)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v6i2.2058

Abstract

Banana chips are a snack made from thinly sliced bananas that are fried until dry and crispy. Banana chips can be made from various types of bananas and served in a variety of flavors. Banana chips have various types of flavors such as original, sweet, spicy and salty. One popular variation of sweet banana chips is chocolate melted banana chips. Based on survey results, various types of dark chocolate compound brands in circulation have different levels of cocoa powder, namely 8%, 13.5%, and 18.5%. The aim of this research is to obtain the chocolate content that provides the best chemical and sensory characteristics of melted banana chips. The research design used was a Randomized Block Design (RAK) with one factor, namely various types of chocolate content in melted banana chips (C) with 3 treatments, namely: 8% chocolate content (low), 13.5% chocolate content (medium) and chocolate content 18.5% (high). The results obtained by chocolate with a cocoa powder content of 8% (low) had the best physicochemical and sensory characteristics with a water content of 0.65%, ash content of 1.15%, fat content of 30.06%. The color of the melted banana chips is dark brown, has a chocolate aroma, the texture is crisper, and has a sweeter taste.
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