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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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Characteristics of purple sweet potato yoghurt based on the use of different carbon sources: Karakteristik Yoghurt Ubi Jalar Ungu Berdasarkan Penggunaan Sumber Karbon yang Berbeda Iswanty, Trian; Sholahuddin, Sholahuddin; Hartanti, Lucky
JITIPARI Vol 10 No 2 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i2.11749

Abstract

Purple sweet potato yogurt is a form of local food innovation made from milk fermented by lactic acid bacteria (LAB), with the addition of purple sweet potato paste to enhance flavor and color, thereby increasing consumer appeal. During fermentation, LAB require carbon derived from carbohydrates as an energy source for their metabolism and growth. Differences in carbon sources are expected to influence and produce distinct yogurt characteristics. Therefore, this study aimed to investigate the effect of various carbon sources on the characteristics of purple sweet potato yogurt. The experiment was conducted using a Randomized Block Design (RBD) with a single treatment factor: the type of carbon source. Six treatments were tested, namely: no sugar (control), granulated sugar, palm sugar, sugarcane juice, coconut sugar, and honey. The results indicated that different carbon sources caused variations in total dissolved solids, total lactic acid bacteria, total titratable acidity, and total reducing sugars. Carbon sources significantly affected titratable acidity, reducing sugar content, total dissolved solids, color, taste, and the overall sensory evaluation of purple sweet potato yogurt. The yogurt produced exhibited titratable acidity values ranging from 1.69% to 1.86%, reducing sugar content from 1.11% to 1.46%, total LAB counts from 0.28 to 89.50 × 10¹0 CFU/g, and total dissolved solids from 10.25 to 17.75 °Brix. Sensory evaluation scores ranged as follows: color preference 2.83–4.26 (dislike to like), texture 3.43–3.76 (like), aroma 3.53–3.70 (like), taste 2.67–3.70 (dislike to like), and overall acceptability 3.43–3.90 (like).
Effect of Carboxyl Methyl Cellulose Addition and Heating Time on The Production of Keribang Barbant Jam (Dioscorea alata L.) Nuraini, Michelle Nattaya Narerat; Purwayantie, Sulvi; Hartanti, Lucky; Saputri, Nur Endah
Journal of Health and Nutrition Research Vol. 2 No. 3 (2023)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v2i3.136

Abstract

Keribang tubers are a prospective local food and can be used as food for claims and food diversification. Anthocyanins from keribang tubers can be processed into food products, one of them is made into jam. Jam is a food product with a gel consistency, therefore a thickening agent such as Carboxyl Methyl Cellulose (CMC) is needed. The purpose of this study was to determine the effect of adding CMC and heating time as well as the best combination to the physicochemical characteristics of keribang tuber jam. This research design used a Randomized Block Design (RAK) with two treatment factors, consisting of 3 treatments of CMC (0.5%; 0.75%; and 1%) and 2 treatments of heating time (15 minutes and 20 minutes), with 4 replications. Parameters observed were water content, total polyphenols, total dissolved solids, antioxidant activity, smearing power, and organoleptic tests. The best treatment was tested using the effectiveness index test. The results showed that CMC concentration treatment and heating time did not significantly affect the water content, total dissolved solids content, antioxidant activity, and spread ability, but significant on the total polyphenol content value in keribang tubers jam. The organoleptic test showed that the panelists preferred the keribang tubers jam with a CMC concentration of 0.5% and a heating time of 15 minutes in terms of color and texture. Based on the effectiveness index test, the best treatment for keribang tubers jam was 1% CMC concentration and 20 minutes of heating time
SELAI LEMBARAN NANAS (Ananas comosus) DENGAN FORMULASI PEMANIS SUKROSA, MADU DAN STEVIA Rudin, Iswandi Sapta; Lestari, Oke Anandika; Hartanti, Lucky
Jurnal Sains Pertanian Equator Vol 15, No 1: In Press
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v15i1.96461

Abstract

Selai lembaran nanas merupakan inovasi produk selai berbentuk lembaran yang lebih praktis dibandingkan selai konvensional. Penggunaan sukrosa sebagai bahan pemanis umum pada selai lembaran memiliki dampak kurang baik bagi kesehatan, sehingga inovasi penambahan pemanis seperti madu TJ dan stevia dilakukan untuk meningkatkan nilai fungsionalnya. Penelitian ini bertujuan menentukan formulasi terbaik pemanis sukrosa, madu komersial (TJ), dan stevia berdasarkan karakteristik fisikokimia dan sensori selai lembaran nanas. Penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan satu faktor, yaitu formulasi pemanis (sukrosa:madu:stevia) pada 6 perlakuan: (100%:0%:0%), (50%:50%:0%), (50%:37,5%:12,5%), (50%:25%:25%), (50%:12,5%:37,5%), dan (50%:0%:50%), masing-masing diulang 4 kali sehingga diperoleh 24 unit percobaan. Hasil menunjukkan bahwa formulasi pemanis berpengaruh terhadap karakteristik fisikokimia dan sensori. Formulasi terbaik adalah sukrosa 50%:madu 12,5%:stevia 37,5%, dengan karakteristik sensori: kenampakan mengkilap, warna kuning/gold, aroma buah, rasa manis, dan tekstur kenyal.
KARAKTERISTIK FISIKOKIMIA DAN SENSORI SELAI LEMBARAN NANAS DENGAN FORMULASI PEMANIS SUKROSA, MADU KELULUT DAN STEVIA Aurelia, Michelle Putri; Lestari, Oke Anandika; Hartanti, Lucky
Jurnal Sains Pertanian Equator Vol 15, No 1: In Press
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v15i1.96136

Abstract

Selai lembaran menjadi salah satu inovasi selai oles yang memenuhi permintaan masyarakat dalam penyajian yang praktis karena memiliki tekstur kompak dan plastis, rasa enak dan aroma netral. Penggunaan sukrosa secara berlebihan membuat selai lembaran mengalami kristalisasi saat penyimpanan sehingga perlu ditambahkan bahan pemanis lain seperti stevia dan madu kelulut. Penelitian ini bertujuan untuk mendapatkan formulasi sukrosa, madu kelulut, dan stevia yang menghasilkan karakteristik fisikokimia dan sensori selai lembaran nanas terbaik. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) yang terdiri atas 1 faktor dengan 6 variasi perlakuan. Formulasi terbaik di dapatkan pada perlakuan Sukrosa 50%: Madu Kelulut 37,5%: Stevia 12,5%. Karakteristik kimia dan sensori selai lembaran nanas dengan penambahan sukrosa, madu kelulut dan stevia pada pelakuan terbaik memiliki rata-rata yang menghasilkan kadar air 9,02%, gula reduksi 31,56%, total padatan terlarut 32,4 ºBrix, warna L* 16,21, warna a* 0,3, warna b* 3,15. Kenampakan selai lembaran nanas mengkilap, berwarna kuning/gold, memiliki rasa manis, ada aroma buah, dan bertekstur kenyal.
Quality of Tuna Botok Pontianak in Glass Jar Packaging During Storage Hartanti, Lucky; Rahayuni, Tri
Jurnal Biologi Tropis Vol. 24 No. 4 (2024): Oktober - Desember
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v24i4.7604

Abstract

Tuna botok is a popular traditional food from Pontianak with high nutritional value, but its shelf life is short due to its susceptibility to spoilage. Proper packaging is essential to extend its shelf life and enhance the value of Pontianak's traditional foods. This study aims to evaluate the quality of tuna botok packaged in glass jars during storage. Measurements of moisture content, ash content, protein content, fat content, and total plate count were conducted on days 5, 10, 15, and 20 of storage. The results indicated that storage for up to 20 days had no effect on ash and fat content, but significantly impacted moisture and protein content. After 20 days, the total plate count remained within acceptable limits, with the product containing 66.56% moisture, 2.27% ash, 14.76% protein, and 11.78% fat.
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