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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia JURNAL ILMIAH PLATAX JURNAL SAINS PERTANIAN EQUATOR BERKALA SAINSTEK Jurnal Ilmu Pangan dan Hasil Pertanian 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 Jurnal Pertanian Agros Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Health Sciences and Pharmacy Journal FoodTech: Jurnal Teknologi Pangan Jurnal Bioindustri Jurnal Pengabdian kepada Masyarakat Nusantara Journal of Agritechnology and Food Processing Journal of Health and Nutrition Research Jurnal Indonesia Sosial Teknologi Teknologi dan Industri Pertanian Indonesia Jurnal Agroindustri Pangan Journal of Bioindustry
Lucky Hartanti, Lucky
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT 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 Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Formulasi Nugget Tempe dengan Penambahan Jamur Kuping dan Wortel terhadap Karakteristik Fisikokimia dan Sensoris Fitriyani, Devi Nur; Rahayuni, Tri; Hartanti, Lucky
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 1 (2024): Vol. (16) No. 1, April 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i1.31087

Abstract

Nuggets are a restructuring product of chicken meat, namely the product of small pieces of chicken meat which are then glued back together with food additives to become a product with a larger size. Nuggets are generally made from animal meat, so they are often called chicken nuggets. Chicken meat has a high fat and cholesterol content, so it is necessary to limit its consumption. There needs to be an alternative to replace meat nuggets into nuggets made from vegetable ingredients that contain protein, one of which is using tempeh and ear mushrooms and carrots to provide texture and increase fiber content. The purpose of this study was to obtain tempeh nugget formulations with the addition of mushroom and carrot for the best physicochemical and sensory characteristics. This study used a randomized block design (RBD) with one factor, namely the formulation of tempeh, ear fungus, and carrots (p) which consisted of 5 levels and 5 replications. The research data were processed using analysis of variance (ANOVA) with a level of 5% if the treatment had a significant effect then followed by the Honest Significant Difference (BNJ) test with a level of 5%. Sensory analysis using the Friedman test. Determination of the best treatment was tested using the effectiveness index test. The results showed that the tempeh nugget formulation with the addition of ear mushrooms and carrots which produced the best physicochemical and sensory properties was 70% tempeh formulation, 15% ear mushroom, and 15% carrot.
Kajian Lama Penyimpanan Asam Pedas Ikan Lele Menggunakan Standing Pouch Aluminium Foil Afiqah, Nurul; Hartanti, Lucky; Rahayuni, Tri
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 1 (2024): Vol. (16) No. 1, April 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i1.32205

Abstract

Catfish (Clarias sp.) is a potential freshwater fish to be developed into traditional West Kalimantan food, namely Asam Pedas. The products short shelf life is only about 1-2 days, so the right packaging technology is needed to extend its shelf life. This research uses catfish as the main ingredient and aluminium foil standing pouch packaging. This study aimed to determine the physicochemical characteristics of Asam Pedas Ikan Lele in aluminium foil standing pouch packaging during storage. The length of storage used was 0, 5, 10, 15, 20, and 25 days. The parameters observed were pH value, thiobarbituric acid (TBA), total plate count (TPC), and sensory in color, aroma, and texture. The results showed that the length of storage significantly affected the pH value. The total number of microbes that meet the maximum limit of microbial contamination in food is stored for 15 days at 3,1 x 104 CFU/ml. Sensory results showed that the length of storage on days 5 and 10 was not significantly different, while the length on 15, 20, and 25 days was significantly different in color, aroma, and texture.
Karakteristik Ekstrak Saponin Pada Daun Kucai (Allium schoenoprasum) Asal Pontianak Widiawati, Helen; Maherawati, Maherawati; Hartanti, Lucky
FoodTech: Jurnal Teknologi Pangan Vol 6, No 2 (2023): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v6i2.74244

Abstract

Chives (allium schoenoprasum) is one of the tropical plants grown to harvest the leaves. Chives leaf extract has various health benefits because it contains several phytochemical compounds, namely flavonoids, tannins, triterpenoid, allicin and saponins. Saponin comes from the latin word "sapo" which means it contains stable foam when dissolved in water. The aim was to determine the characteristics of saponins found in chives from Pontianak. The extraction process was carried out using the maceration method with 96% methanol solvent. Analysis of saponin types using LB reagent (Lieberman burchard) and analysis of saponin levels was determined by gravimetric method. The results showed that the types of chives leaf extract saponins were triterpenoid saponins with a brown color and a distinctives odor, with an extract yield of 2,810% ± 0,116, and a stable foam measurement of 2,0 ± 0,2 and saponin levels with an average of 41,941% ± 2,374.
Consumer Perspective on Food Pairing Low-Sugar Rich in Antioxidant Tea Ponds Supplemented with Apple Vinegar Feny, Olivia; Kusuma Dewi, Yohana Sutiknyawati; Hartanti, Lucky
Jurnal Indonesia Sosial Teknologi Vol. 5 No. 12 (2024): Jurnal Indonesia Sosial Teknologi
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jist.v5i12.3230

Abstract

The purpose of this study was to compare the physicochemical and sensory results of apple cider vinegar supplementation with various concentrations on low-sugar liang tea and to obtain information on complementary foods in consuming low-sugar liang tea as the best food pairing. This study was designed using a randomized group design. consisting of 5 treatments with 5 repetitions with the addition of apple cider vinegar treatment consisting of 5 levels a0 0 % (control), a1 0,5 %, a2 1 % ,a3 1,5 %, a4 2 % The results of the food pairing analysis were carried out descriptively .0% treatment was declared as the best treatment with physicochemical values pH 5.71 , TPT 7.28 °brix, color L 34.02, color a 2.52, color b 3.88, and color sensory value 4.07 (like ), Aroma 4.20 (like), acidity level 3.83( rather like), and overall acceptance 4.13 (like). In food pairing, the highest percentage chosen by respondents was fried bananas (28.6%) from 49 respondents. Comparison of the physicochemical and sensory characteristics of low-sugar apple cider vinegar supplementation had differences in each parameter, namely pH, TPT, and the color parameter had no significant differences. Whereas the color sensory parameters had no significantly different results, while the sensory parameters of aroma, acidity level, and overall acceptance had significantly different results for each treatment
SURVEI MAKANAN JAJANAN TRADISIONAL KHAS KABUPATEN MEMPAWAH Manalu, Fhebyta Solafide; Maherawati, Maherawati; Hartanti, Lucky
Jurnal Sains Pertanian Equator Vol 15, No 2: In Press
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v15i2.98365

Abstract

Makanan tradisional merupakan jenis makanan yang diolah secara tradisional dan didapatkan dari bahan lokal di suatu daerah. Makanan tradisional di Indonesia cukup beragam. Setiap makanan tradisional Indonesia memiliki cerita dan filosofi tersendiri di balik bahan dan cara pembuatannya. Demikian pula makanan tradisional yang berasal dari Kabupaten Mempawah Provinsi Kalimantan Barat karena dipengaruhi oleh budaya masyarakat setempat yang berasal dari etnis Dayak, Melayu, Jawa, Tionghoa, dan Madura. Makanan tradisonal di Mempawah cukup beragam dari makanan berat, jajanan dan minuman. Berdasarkan hasil survei yang dilakukan pada instansi terkait dan Usaha Mikro Kecil Menengah (UMKM) di Kabupaten Mempawah, didapatkan tiga jenis jajanan tradisonal berupa deram, cengkarok, dan kacamate yang ditentukan dengan metode purposive sampling. Ketiga jenis jajanan tradisional tersebut lebih mudah ditemukan dan masih ada diproduksi hingga saat ini. Penelitian ini bertujuan untuk megetahui bahan dan proses pembuatan dari ketiga jajanan tradisional tersebut yang didapatkan dari hasil wawancara dengan Usaha Mikro Kecil Menengah (UMKM) yang ada di Kabupaten Mempawah.
KARAKTERISTIK ORGANOLEPTIK MANISAN KERING JAHE GAJAH (Zingiber officinale R.) DENGAN FORMULASI GULA PASIR DAN GULA KELAPA Pangesti, Nira Aulia; Raharjo, Dwi; Hartanti, Lucky
Jurnal Sains Pertanian Equator Vol 15, No 2: In Press
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v15i2.98662

Abstract

Manisan jahe merupakan produk olahan dengan jahe sebagai bahan utama yang dibuat dengan cara mengawetkan jahe segar menggunakan gula. Manisan jahe memiliki rasa pedas yang khas dari jahe dan rasa manis dari gula yang digunakan. Jahe merupakan rimpang yang banyak digunakan sebagai rempah-rempah masakan dan obat tradisional. Jahe memiliki tiga jenis, yaitu jahe gajah, jahe merah dan jahe emprit. Jenis jahe yang digunakan pada penelitian ini yaitu jenis jahe gajah. Jenis gula yang digunakan yaitu gula pasir dan gula kelapa. Penelitian ini bertujuan untuk mengetahui karakteristik organoleptik menggunakan metode hedonik manisan kering jahe dengan formulasi konsentrasi gula pasir banding gula kelapa. Formulasi konsentrasi gula pasir dan gula kelapa yaitu, 100%:0%, 80%:20%, 60%:40%, 40%:60%, 20%:80% dan 0%:100%. Pengujian dilakukan oleh 30 orang panelis semi-terlatih menggunakan skala 1 sampai 5 dengan parameter: aroma, warna, rasa, tekstur dan kesukaan keseluruhan. Hasil menunjukkan formulasi 80% gula pasir : 20% gula kelapa pada produk manisan kering jahe menunjukkan nilai organoleptik terbaik dengan nilai organoleptik warna 3,73, organoleptik aroma 3,70, organoleptik rasa 3,63, organoleptik tekstur 3,67 dan organoleptik kesukaan keseluruhan 3,73.
Co-Authors A.A. Ketut Agung Cahyawan W Afiqah, Nurul Arsito, Budi Ashari, Asri Mulya Aurelia, Michelle Putri Bambang Kurniadi, Bambang deviantika, deviantika Dwi Raharjo Esalson, Dela Ogusvita Eva Dolorosa EVA MAYASARI Fadliah Nur, Andi Denisa Faishal, Muhammad Faishal Ammar Feny, Olivia Fitriyani, Devi Nur Gusti Eva Tavita Gustini, Gustini Helena, Shifa Iman Suswanto Irwan Irwan Nurdiansyah, Syarif Iswanty, Trian Kukuh Hernowo Lestari, Desriani Lestari, Yessi Maherawati Maherawati, Maherawati Manalu, Fhebyta Solafide Mega Sari Juane Sofiana Mutma'innah, Mustika Nindiya Nuraini, Michelle Nattaya Narerat Nuraini, Utin Nurliza Nurliza Oke Anandika Lestari Oktaviandi, Audri Pangesti, Nira Aulia 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, Bella Puspita Sari, Diah Puspita Sholahuddin Siska Lestari Suko Priyono Tahirah Hasan Tri Rahayuni Tridayanti, Devi Walufi, Cici Ayu Warsidah, Warsidah Widiawati, Helen Yohana Sutiknyawati Kusuma Dewi Yuliono, Agus Zahrah, Syarifah