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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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INOVASI NORI MENGGUNAKAN RUMPUT LAUT (SARGASSUM SP.) DAN DAUN SINGKONG (MANIHOT UTILISSIMA) Rahmania, Rahmania; Maherawati, Maherawati; Hartanti, Lucky
Jurnal Sains Pertanian Equator Vol 14, No 2
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v14i2.90783

Abstract

Nori merupakan makanan tradisional Jepang berbentuk lembaran tipis, berwarna hijau kehitaman, dikarenakan terdapat kandungan klorofil dan phycobilin dari rumput laut Porphyra . Rumput laut porphyra tidak tumbuh di Indonesia, oleh karena itu perlunya inovasi menggunakan rumput laut Sargassum sp. Perbandingan antara rumput laut dan daun singkong diperlukan untuk memperbaiki warna nori dan meningkatkan nilai ekonomisnya. Penelitian ini bertujuan untuk mengetahui formulasi bubur rumput laut Sargassum sp. dengan penambahan bubur daun singkong yang menghasilkan karakteristik fisikokimia nori rumput laut yang terbaik. Penelitian ini dilakukan dengan metode eksperimental yang menggunakan Rancangan Acak Kelompok (RAK) dengan faktor perlakuan yaitu konsentrasi rumput laut dan daun singkong yang terdiri 5 taraf perlakuan dan jumlah ulangan sebanyak 4 kali. Mengenai perlakuan rumput laut : daun singkong (40:60, 50:50, 60:40, 70:30, 80:20). Data yang diperoleh akan dianalisis dengan indeks efektivitas (De Garmo) untuk mendapatkan formula terbaik. Hasil nori terbaik diperoleh pada formulasi rumput laut dan daun singkong (80:20) dengan nilai kadar air 12,99%, kadar abu 22,47%, serat kasar 20,79%, warna lightness 14,89%, chrome 2,25%, hue 63,36%.
FORMULASI PEMANIS (SUKROSA, MADU KELULUT, STEVIA) PADA PERMEN JELLY BUAH NAGA MERAH (Hylocereus polyrhizus L.) Lestari, Yessi; Lestari, Oke Anandika; Hartanti, Lucky
Jurnal Sains Pertanian Equator Vol 14, No 2
Publisher : Fakultas Pertanian Universitas Tanjungpura

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

Abstract

Buah naga (Hylocereus polyrhizus L.) merupakan buah yang memiliki warna yang menarik dan umumnya dikonsumsi segar. Kulit buah naga memiliki bobot 30% - 35% dari keseluruhan total buah. Salah satu penganekaragaman olahan pangan yaitu dengan mengombinasikan kulit dan daging buah pada pembuatan permen jelly. Permen jelly dibuat dari sari buah, bahan pembentuk gel, pemanis berupa sukrosa, madu kelulut, dan stevia. Penelitian ini bertujuan untuk mendapatkan formulasi pemanis (sukrosa, madu kelulut, stevia) yang menghasilkan karakteristik fisikokimia dan sensori terbaik pada permen jelly buah naga merah (Hylocereus polyrhizus L.). Rancangan penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan satu faktor, yaitu perbedaan formulasi pemanis sukrosa, madu kelulut dan stevia, menggunakan 6 perlakuan, dengan 4 kali ulangan dan 24 unit perçobaan. Formulasi pemanis (sukrosa : madu kelulut : stevia) yang digunakan sebagai perlakuan pada penelitian ini dalam persen (%) yaitu (100%: 0% : 0%); (50%: 50% : 0%); (50%: 37,5% : 12,5%); (50%: 25% : 25%); (50%: 12,5% : 37,5%); (50%: 0% : 50%). Hasil penelitian menunjukkan bahwa formulasi pemanis permen jelly buah naga merah terbaik yaitu sukrosa  50%: madu kelulut 37,5%: stevia 12,5% yang memiliki karakteristik fisikokimia kadar air 7,54%, gula reduksi 35,47%, Vitamin C 3,74 mg/100g, warna L* 19, warna a* 1,33, dan warna b* 0,23 dan karakteristik sensori secara deskriptif ketampakan permen jelly mengkilap (3,73), berwarna merah (3,73), beraroma buah (3,57), memiliki tekstur yang kenyal (3,73), rasa agak manis (2,47), dan keseluruhan suka (3,70).
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.
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).
PEMBUATAN NORI RUMPUT LAUT (EUCHEUMA SPINOSUM) DENGAN PENAMBAHAN DAUN SINGKONG Faishal, Muhammad Faishal Ammar; Maherawati; Hartanti, Lucky
Jurnal Agroindustri Pangan Vol 4 No 1 (2025): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v4i1.991

Abstract

This research aims to develop a formulation that combines Eucheuma spinosum seaweed and cassava leaves to produce nori with optimal physicochemical and sensory characteristics. The method used used a completely randomized design (RAK) method with five different formulations of seaweed and cassava leaves in varying ratios, namely (60:40), (65:35), (70:30), (75:25), and (80:20). Parameters tested include water content, ash content, crude fiber content, color intensity, and organoleptic tests (color, texture, taste and aroma) to determine the best formulation. The results showed that the formulation (65 seaweed and 35 cassava leaves) achieved the best balance of physicochemical characteristics, with a water content of 9.6%, ash content of 22.7%, and crude fiber content of 21.15%. This innovative combination of Eucheuma spinosum and cassava leaves not only produces quite good quality nori but also supports food diversification based on local ingredients, increasing the value of agricultural commodities in Indonesia.
PENGUJIAN SENSORI DARK CHOCOLATE DENGAN PENAMBAHAN KULIT BUAH JERUK Nuraini, Utin; Maherawati, Maherawati; Hartanti, Lucky
Jurnal Sains Pertanian Equator Vol 14, No 3
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v14i3.93329

Abstract

Kakao (Theobroma cacao L.) adalah salah satu komoditas perkebunan penting di Indonesia dengan potensi produksi yang tinggi. Dark chocolate adalah salah satu produk yang berasal dari olahan cokelat. Produk olahan ini memiliki nilai fungsional tinggi karena kandungan yang terdapat didalamnya. Salah satu kandungan dark chocolate yaitu sebagai antioksidan yang memiliki peran dalam menjaga kekebalan imunitas tubuh serta menurunkan tekanan darah dan dapat memperbaiki aliran darah. Langkah efektif untuk mempertahankan kandungan yang terdapat dalam dark chocolate salah satunya yaitu dengan penambahan kulit buah jeruk. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan bubuk kulit jeruk terhadap karakteristik organoleptik dark chocolate. Bubuk kulit jeruk ditambahkan sebanyak 5% ke dalam formulasi dark chocolate, kemudian dilakukan uji sensori secara hedonik terhadap atribut warna, rasa, aroma, tekstur, dan penerimaan keseluruhan. Hasil penelitian menunjukkan bahwa penambahan bubuk kulit jeruk meningkatkan skor hedonik dengan nilai organoleptik terbaik pada aroma (4,37), warna (3,83), rasa (4,00), tekstur (3,70), dan penerimaan keseluruhan (3,70).
EVALUASI SENSORI DARK CHOCOLATE DENGAN PENAMBAHAN BUBUK DAUN PANDAN DENGAN METODE DESKRIFTIF Rahmayani, Vivi; Maherawati, Maherawati; Hartanti, Lucky
Jurnal Sains Pertanian Equator Vol 14, No 3
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v14i3.93154

Abstract

Dark chocolate merupakan jenis cokelat yang memiliki kandungan lemak kakao dan bubuk cokelat yang lebih banyak dibandingkan dengan jenis cokelat lainnya. Penelitian ini bertujuan untuk mengevaluasi sensori dark chocolate dengan penambahan bubuk daun pandan. Dark chocolate yang digunakan berasal dari biji kakao lokal Kalimantan Barat. Bubuk daun pandan ditambahkan sebanyak 2,5% dalam formulasi. Evaluasi sensori menggunakan metode deskriptif, dilakukan oleh 30 panelis semi-terlatih menggunakan skala deskriptif 1 hingga 5 berdasarkan empat parameter: rasa, aroma, warna, dan kesukaan keseluruhan. Hasil menunjukkan bahwa penambahan bubuk daun pandan memberikan pengaruh nyata terhadap parameter aroma dan rasa, serta meningkatkan skor kesukaan keseluruhan dibandingkan dark chocolate tanpa penambahan bubuk daun pandan.
Pemanfaatan bakteri asam laktat dari pekasam tradisional sebagai kultur starter untuk pekasam skala laboratorium : Application of lactic acid bacteria from traditional pekasam as a starter culture for laboratory-scale pekasam Maherawati, Maherawati; Tridayanti, Devi; Hartanti, Lucky; Mayasari, Eva
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 28 No 5 (2025): Jurnal Pengolahan Hasil Perikanan Indonesia 28(5)
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 | DOI: 10.17844/jphpi.v28i5.62718

Abstract

Pekasam is one of the traditional fish-based foods made by fermentation. Traditionally, pekasam is made by spontaneous fermentation, so it has inconsistent characteristics. This study aims to determine lactic acid bacteria (LAB) isolates from traditional pekasam as starter cultures for laboratory-scale pekasam fermentation. Traditional pekasam samples were obtained from three pekasam artisans from Sambas Regency, West Kalimantan (SB1, SB2, and SB3). The isolation of LAB from the three pekasam samples resulted in the acquisition of 34 isolates. Isolates have a round shape, flat edges, and a convex surface. Colonies found consisted of 32 milky white colonies and 2 yellowish white colonies. The isolates were gram-positive, with 31 bacillus-shaped cells and 3 coccus-shaped cells. Six LAB isolates selected from proteolytic and hemolytic testing were SB1.1, SB1.5, SB2.4, SB3.1, SB3.2, and SB3.8. Based on the proteolytic index value, three isolates (SB1.1, SB1.5, and SB2.4) were selected as starter cultures in the manufacture of laboratory-scale pekasam. The results indicated that the addition of starter culture in making pekasam had a significant effect on the ash, protein, fat, and fiber content of pekasam produced but had no effect on the moisture content of pekasam. The ash content of laboratory-scale pekasam was 7.12-7.32%, protein 12.68-13.07%, fat 5.43-8.80%, carbohydrate 6.97-10.45%, fiber 7.58-7.90%, energy 143.85-162.18 cal/100 g, and water 55.87-56.4%.
KARAKTERISTIK SENSORI COOKIES GLUTEN FREE BERDASARKAN PERBANDINGAN TEPUNG SORGUM (Sorghum bicolor L.) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) Esalson, Dela Ogusvita; Maherawati, Maherawati; Hartanti, Lucky
Jurnal Sains Pertanian Equator Vol 14, No 4: In Press
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v14i4.96403

Abstract

Kebutuhan akan produk bebas gluten semakin meningkat, baik pada individu dengan intoleransi gluten maupun masyarakat umum yang menerapkan pola makan sehat. Cookies merupakan salah satu produk pangan yang potensial dikembangkan sebagai makanan bebas gluten dengan memanfaatkan bahan lokal. Penelitian ini bertujuan untuk mengevaluasi sensori cookies gluten-free berbasis tepung sorgum dan tepung kacang merah. Evaluasi sensori menggunakan metode deskriptif, dilakukan oleh 30 panelis semi terlatih menggunakan skala deskriptif, 1 hingga 5 berdasarkan lima parameter : warna, tekstur, aroma, rasa, dan keseluruhan. Hasil penelitian menunjukkan bahwa formulasi 80% tepung sorgum dan 20% tepung kacang merah merupakan formulasi terbaik, dengan skor organoleptik tertinggi pada tekstur (4,17) dan keseluruhan (4,33), serta penerimaan baik pada warna (3,40), aroma (3,17), dan rasa (3,50). Formulasi ini diharapkan mampu menghasilkan cookies gluten-free yang disukai panelis dan memiliki potensi diterima pasar.
Effect of Fermentation Time for Cocoa Beans on the Physicochemical and Organoleptic Characteristics of Dark Chocolate Putri, Mega Carolina; Maherawati, Maherawati; Hartanti, Lucky
FoodTech: Jurnal Teknologi Pangan Vol 8, No 1 (2025): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i1.96418

Abstract

Suboptimal cocoa processing is one of the problems in the cocoa industry in West Kalimantan. Cocoa that is processed properly will produce high-value products in the form of dark chocolate. One of the important stages in maintaining the quality of cocoa beans in making dark chocolate is the cocoa bean fermentation process. The purpose of this study was to obtain the fermentation time of cocoa beans that produce dark chocolate with the best physicochemical and organoleptic characteristics. The research design used was a Randomized Block Design (RAK) with one factor, namely the variation of the fermentation time of cocoa beans consisting of 4 treatment levels (without fermentation, 2-day fermentation, 4-day fermentation, and 6-day fermentation). The results showed that the fermentation time of cocoa beans was 6 days, producing cocoa fat of 49.61%, non-fat cocoa solids of 16.22%, total cocoa solids of 65.84%, and a total plate count of 2.4 x 10³ colonies/g, and an organoleptic value of aroma of 4.17, an organoleptic value of color of 4.33, an organoleptic value of taste of 4.33 and an overall preference organoleptic value of 4.27.
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