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All Journal JPM17: Jurnal Pengabdian Masyarakat AGROKNOW Heuristic Food Science and Technology Journal (Foodscitech) ABDI MASSA: Jurnal Pengabdian Nasional Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Agroteksos Stigma : Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa ARMADA : Jurnal Penelitian Multidisiplin Sasambo: Jurnal Abdimas (Journal of Community Service)
Rini Rahayu Sihmawati
Universitas 17 Agustus 1945 Surabaya
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Journal : Heuristic

 1 
EVALUASI SIFAT FISIKOKIMIA TEMPE WARNA DENGAN PENGGUNAAN KUNYIT SEBAGAI PEWARNA ALAMI DAN PENAMBAHAN SDB ( Sabouraud Dextrose Broth) Sihmawati, Rini Rahayu; Panjaitan, Tiurma W. Susanti; Rosida, Dwi Agustiyah
Heuristic Vol 14 No 01 (2017)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v14i01.1041

Abstract

This research is determining the impact of adding natural dyes turmeric and Sabouraud Dextrose Broth (SDB) against physicochemical of tempeh. Benefits of the research is to support the food security program through increased value-added tempeh using natural dyes. This research was conducted by the method of experimental design was completely randomized. The first treatment is concentration of turmeric (K) and the second is the concentration of SDB. The first consists of three concentration levels (0.5% , 1% and 1.5%), and the second also consists of three concentration levels (1% , 2% and 3% ) and repeated 3 times. The test results chemically the protein , fat and ash contents between the tenth treatment showed not significant (P> 0.05), the test results of water content between the ten treatments of at least two show difference (P <0.05), also carbohydrate (P <0:01).Keywords: physicochemical, colored tempeh, turmeric, natural dyes, SDB
EVALUASI MUTU MIE BASAH DENGAN SUBSTITUSI TEPUNG PORANG DAN KARAGENAN SEBAGAI PENGENYAL ALAMI Sihmawati, Rini Rahayu; Dwi Agustiyah Rosida, Dwi Agustiyah Rosida Dwi Agustiyah Rosida; Panjaitan, Tiurma Wiliana Susanti
Heuristic Vol 16, No 1 (2019)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v16i1.2485

Abstract

Mie merupakan produk pangan yang terbuat dari tepung terigu dan  disukai masyarakat serta telah menjadi salah satu  pangan alternatif pengganti nasi di Indonesia. Porang  merupakan  tanaman lokal Indonesia yang kaya akan  pati dan karbohidrat sehingga dapat dijadikan bahan baku pangan pokok sebagai tepung yang dapat dikembangkan sebagai bahan baku substitusi tepung terigu, dan dapat digunakan sebagai bahan dasar mie. Sementara itu  karagenan merupakan senyawa hidrokoloid yang diekstraksi dari rumput laut merah jenis Eucheuma cottonii yang  berperan penting sebagai stabilisator (pengatur keseimbangan), bahan pengental, pembentuk gel, pengemulsi dan lainnya sehingga karagenan yang ditambahkan kedalam produk mi akan meghasilkan produk yang lebih lentur dan tidak mudah patah. Perlakuan yang dilakukan yaitu kombinasi antara tepung porang dan tepung karagenan dengan perbandingan  P1K1 : 60%  : 2% : 38%  (tepung terigu:  karagenan:tepung porang), P2K2 : 60% : 4%: 36% (tepung terigu :  karagenan: tepung porang), P3K3 : 60% : 6% : 34% (tepung terigu :  karagenan: tepung porang), P4K4 : 60% : 8%: 32% (tepung porang : tepung karagenan: tepung terigu). Hasil penelitian menunjukan bahwa  perlakuan P4K4  lebih disukai panelis untuk parameter tektur,aroma dan rasa. Sedamgkan untuk para,meter warna, panelis cenderung memberikan penilaian yang sama untuk semua perlakuan.Kata Kunci : Mie, Subsitusi, Porang, Karagenan, Pengenyal alami
ANALISIS PENGENDALIAN KUALITAS LAMINATING BOARD DI PT. TIMUR SELATAN PARE KEDIRI Sihmawati, Rini Rahayu
Heuristic Vol 11 No 01 (2014)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v11i01.609

Abstract

A more tight and high business competition in domestic as well as international marketencourage the company gain better quality product. Consequently, it needs continous improvingeffort toward the process capability, human, machine and environment. It is realized by PT.Timur Selatan at Pare Kediri for it product. The frequent problems emerged are whether theproduct quality including widt, lengt and moisture content according the spesification, whetherthese are delinquencies then what action in needed for good quality.The Aim of this research are : 1). To know whether the product quality ( width, lengthand moisture content) fulfills the specification 2). to know whether is delinquency happened fromcontrol limit. 3). What action are needed for the delinquency improvment. While the purposedhypothesis is the product quality has fulfill the specification and statistic controlling limit.The research is conducted at PT. Timur Selatan Pare kediri, the research methodology isusing the primary data from direct observation and secondary data from company. The dataanalysis is done by applying Statistical Quality Control which uses control X and R chart.The result shows that for the width and moistureContent are in the specification except the length. While for the satistical control shows in controllimit for the length and moisture content except width. The process capability is low for length (0,5479) and mioisture content (0,4018), so it is necessary to increase the process capability.Besides the variable quality is also caused by human factor, machine and equipment.Kata kunci : laminating board, quality control, Control X and R chart
ASPEK MUTU PRODUK NATA DE COCO DENGAN PENAMBAHAN SARI BUAH MANGGA Sihmawati, Rini Rahayu; Oktoviani, Devy; untag, Wardah
Heuristic Vol 11 No 02 (2014)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v11i02.619

Abstract

Making nata de coco is one of the way to use waste from coconut water which can not be used so that it can decrease the environment polution . Mango is the fruit which can be found in Indonesia , with high nutrition that can be used for many variation of foods. One of them is fruit juice, that can be added from making nata de coco so that it can be hoped to increase the nutrition value of nata de coco by using Acetobacter xylinum bacteria.The purpose of the research is increasing nata de coco nutrition value with phisical factor ( texture and thickness),also the chemistry factor ( pH and vitamine C content) and sensoric factor / organoleptic ( taste, colour, and flavour).The reseach design which is used for complete random design which consist of 3 treatments using mango juice 6 trial test. The first treatment ( S1) = 15%, the second treatment (S2) = 30%, the third treatment (S3) = 45%.The research result showed that the adding treatment of fruit juice to the pH accid degree, vitamine C , and the nata thickness showed significant influence. For sensoric test / organoleptic in the taste result and flavour showed significant influence while in the colour test there is no influence.Kata kunci: air kelapa, sari buah mangga, nata de coco, Acetobacter xylinum
OPTIMASI KUALITAS KEMBANG GULA LUNAK DARI BUAH NANAS (Ananas comosus L) KARENA PERBEDAAN KONSENTRASI SIRUP GLUKOSA DAN PUTIH TELUR Setyono, Rahmat Edy; Sihmawati, Rini Rahayu; Rosida, Dwi Agustiyah
Heuristic Vol 12 No 01 (2015)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v12i01.625

Abstract

The aim of this research was to know the effect of glucose syrup and albumen to quality of pineapple softcandy in physical, chemical and organoleptic and to know the right glucose syrup and albumen concentration of the making pineapple softcandy.The research used Completely Randomized Block Design, with consist of 3 level with 3 times repeat , the glucose syrup ( G) ( 35%,50%, 65%) and albumen ( A) ( 2%, 4%, 6%).Chemical properties of the test include water content, reducing sugar and physic properties such as texture and sensory testing include flavor and color. Obtained data were tested using ANOVA followed by BNT if it showed the real difference in treatment and used DMRT if there were interaction between two factor. The results of this research showed that the addition of glucose syrup and egg albumen real effect on reducing sugar levels and no real effect on the moisture content and texture of pineapple softcandy . The average sugar content is highest reduction in treatment G3A3 (35 .107%) and the lowest in treatment G1A1 (34 163%). Differences in execution time trial showed no significant differences in effect on all parameters tested. Organoleptic test results showed the majority of panelists do not like to color soft confectionery pineapple. As for the taste of the most preferred in the treatment G3A3.Kata kunci : kembang gula lunak, sirup glukosa, putih telur, buah nanas
Co-Authors A. Wardah Ayun Maduwinarti Devy Oktoviani, Devy Dwi Agustiyah Rosida, Dwi Agustiyah Harjo Seputro, Harjo I Made Kastiawan Ida Ayu Nuh Kartini Ida Ayu Nuh Kartini Kartini, Ida Ayu Nuh Mahayani, Anak Agung Putu Sri Mubarok, Muhammad Ismail Panjaitan, Tiurma W. Susanti Pramita Studiviany Soemadijo Pramita Studiviany Soemadijo Rahmat Edy Setyono, Rahmat Edy Sandari, Tries Ellia Soemadijo, Pramita Studiviany Tiurma Wiliana Susanti Panjaitan Tries Ellia Sandari Sandari Wardah Wardah Wardah untag, Wardah Wardah Wardah Wardah, A.