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All Journal Jurnal Pangan dan Agroindustri Jurnal Teknologi & Industri Hasil Pertanian Conference on Innovation and Application of Science and Technology (CIASTECH) Journal of Tropical Food and Agroindustrial Technology Journal of Food Safety and Processing Technology
Silvy Novita Antrisna Putri, Silvy Novita Antrisna
Jurusan Teknologi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Social Sciences

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PRODUKSI PROTEIN SEL TUNGGAL DARI BIOMASA MIKROORGANISME : KAJIAN PUSTAKA Putri, Silvy Novita Antrisna; Wardani, Agustin Krisna; Sriherfyna, Feronika Heppy
Jurnal Pangan dan Agroindustri Vol 4, No 2 (2016)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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Abstract

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Pengaruh penambahan tepung kulit ari kedelai dan tepung wortel terhadap sifat fisikokimia dan sensori mie kering [Effect of the soybean husk and carrot flour addition on the physicochemical and sensory properties of dry noodles] Prayitno, Sutrisno Adi; Utami, Dwi Retnaningtyas; Ningrum, Sugiyati; Patria, Domas Galih; Putri, Silvy Novita Antrisna; Puspita, Rizqa Arya; Niam, Muhammad Khoirun
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v28i2.76-89

Abstract

Noodles are generally made from wheat flour which is only high in carbohydrates. Meanwhile, noodle products are needed sholud have others nutritional compound that can be used as daily needs consumption. One of them is the utilization of soybean husk which has been only discardes or used as animal feed.  The utilazation of soybean husk waste has not been widely used for the food products. Noodles product can be susbtituted for carrots which are rich ini vitamins and carotenoids. Between of them can be substituted into noodle product proccesed.   The purpose of this study was to analyze dry noodle products on the effect of soybean epidermis and carrot flour addition on physicochemical and sensory properties. These dry noodles could be used for a healthy menu as an alternative to carbohydrates in rice.  There are some previous study  about the effect of soybean husk added to the making of biscuit and cookies products that increase status of nutrition, however it was rarely utilized to substitute on the noodle making. Hence, the aim of this study were to utilize of the soybean husk and to analyze dry noodle products on the effect of soybean husk and carrot flour addition on physicochemical and sensory properties. The method of this study was carried out using quantitatve descriptive with prameters analyzed were moisture content, rehydration power, swelling power, and elasticity as well assensory. While the sensory data were examined by the Kruskal Wallis test. The physicochemical analysis properties test results showed that significant differences in rehydration power, swelling power, and water content, while the product elasticity showed no significant difference. The rehydration power, swelling power, elasticity,and water content showed that 86.67-133.34%;10-20%; 29.80-48.21% and1.19-1.95%, respectively. Furthermore, the sensory test results showed that there were significant differences in aroma and taste, while no significant differences in color and texture. The evaluation sensory of color and texture showed sig>α (0.88>0.05; 0.62>0.05), it mean that there was no difference, while in aroma and taste there were differences with sig<α (0.01<0.05). It can be concluded that the addition of soybean husk and carrot flour had an effect on the chemicals and organoleptic properties of dry noodle. To distguise the aroma of soybean husk other ingredients such as ginger or can be added.  Hence,, the further research was necessary conducted in order to obtain strongly attractive color and aroma in dry noodle and to get rid of the unpleasant aroma optimally.
Phytochemicals Analysis and Antioxidant (IC50) Value of Dried and Fresh Mangrove (Rhizopora racemosa) Leaves Extract for Herbal Drink Base: Analisis Fitokimia dan Antioksidan (IC50) Ekstrak Daun Kering dan Basah Mangrove (Rhizopora racemosa) Sebagai Bahan Dasar Minuman Herbal Adi Prayitno, Sutrisno; Utami, Dwi Retnaningtyas; Putri, Silvy Novita Antrisna
jurnal makanan tropis dan teknologi agroindustri Vol 6 No 01 (2025): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v6i01.1643

Abstract

The use of mangrove leaves as a functional ingredient is associated with secondary metabolites such as steroids, saponins, tannins, phenols, flavonoids, antioxidants, magnesium, sodium, potassium and calcium. This research determined the total phenol content (TPC), total flavonoid content (TFC) and antioxidants (IC50) in dry and fresh mangrove leaf infusion extracts. The method used was infusion extraction. The materials used are fresh mangrove leaves and dried leaves (dried in the oven). The data obtained then discussed descriptively based on the average obtained in the calculations. The research results showed that the type or condition of leaves used has an influence on TPC, TFC and Antioxidants (IC50). Oven drying can produce higher levels of secondary metabolites compared to fresh leaf infusion (TPC, 36 mg GAE/g; TFC 4.12 mg QE/g; IC50 225,706 ppm). Dried leaf extraction has better potential in producing secondary metabolic compounds and antioxidants. The choice of extraction method and type of solvent is highly recommended for further research objectives, because it suits research interests. It is recommended that when making functional drinks (tea) from mangrove leaves, to add other sources of ingredients such as dried lemon or mint leaves so that the resulting flavor is fresher and provides a better linking assessment of preferences.
PENINGKATAN KESADARAN KEBERSIHAN DIRI PADA KATERING DX MELALUI EDUKASI DAN PRAKTEK LANGSUNG Putri, Silvy Novita Antrisna; Ningrum, Sugiyati; Prayitno, Sutrisno Adi
Conference on Innovation and Application of Science and Technology (CIASTECH) Vol. 7 No. 1 (2024): CIASTECH 2024 Potensi dan Dampak Artificial Intelligence (AI) di Era Society 5.
Publisher : Universitas Widyagama Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31328/ciastech.v7i1.6965

Abstract

Masyarakat banyak memanfaatkan usaha jasa katering untuk memesan makanan dan minuman apabila mereka sedang bekerja. Jasa katering harus menjamin produknya aman bebas dari kontaminasi berbahaya dengan cara meningkatkan kesadaran kebersihan diri. Pengabdian masyarakat di katering DX bertujuan untuk meningkatkan kesadaran kebersihan diri dengan benar pada karyawan. Metode yang digunakan meliputi sosialisai, demonstrasi, tanya jawab, pelatihan, evaluasi dan monitoring yang berkelanjutan. Berdasarkan hasil interview (pre test) bahwa karyawan katering DX belum memahami pentingnya kebersihan diri dengan benar. Setelah proses evaluasi dan monitoring pengabdian dilakukan diketahui bahwa, karyawan katering DX sudah memahami kebersihan diri dengan benar ditandai dengan semakin meningkatnya angka jumlah karyawan yang mampu mempraktekan cara mencuci tangan dengan benar dan menggunakan alat pelindung diri dengan tepat.
Characterization of Mannanase-Producing Bacteria from Porang Tubers (Amorphophallus muelleri Blume): Karakteristik Bakteri Penghasil Mannanase dari Umbi Porang (Amorphophallus muelleri Blume) Utami, Dwi Retnaningtyas; Prayitno, Sutrisno Adi; Rahim, Andi Rahmad; Ningrum, Sugiyati; Putri, Silvy Novita Antrisna; Patria, Domas Galih
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 01 (2024): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i01.1622

Abstract

Porang tubers have the potential as a source of carbon and energy for the growth of mananolytic bacteria. Mananolytic are bacteria producing mananase enzymes that are able to break down manan compounds and their derivatives. Mananase can be widely applied in the food, pharmacy, animal feed sectors, paper industries and many more. In this study, Ai isolate have been isolated and characterized, porang tubers are used as substrates for measuring the activity of mananase. The optimum temperature mananase at 40 ° C, stable at a temperature of 30 ° C-50 ° C, have optimum pH 7 and are stable at pH 4-7. Fe2+ was an activator, while Ca2+ and Mg ions were inhibitor of mananase.
Pengujian Tingkat Kesegaran Ikan Bandeng di Pasaran Kabupaten Gresik Berdasarkan Limit Cemaran Mikrobiologi SNI (SNI 2729:2021) Chotimah, Chusnul; Ningrum, Sugiyati; Putri, Silvy Novita Antrisna
Journal of Food Safety and Processing Technology (JFSPT) Vol. 1 No. 1 (2023): OKTOBER 2023
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jfspt.v1i1.6341

Abstract

Ikan bandeng termasuk ikan yang banyak diminati dan memiliki harga yang relatif murah serta mengandung zat gizi lengkap. Berdasarkan kandungan gizinya, ikan bandeng termasuk dalam perishable food (pangan yang mudah rusak) karena aktivitas mikroorganisme apabila dilakukan penanganan yang tidak tepat. Berdasarkan Standar Nasional Indonesia (2021), ikan dikatakan segar apabila terbebas dari cemaran mikroorganisme patogen seperti E. coli dan Salmonella. Oleh karena itu, dilakukan pengujian mikrobiologis untuk memastikan adanya cemaran mikroorganisme diantaranya Salmonella dan Escherichia coli serta dilakukan pengujian Total Plate Count (TPC). Hasil pengujian mikrobiologi ikan bandeng di pasaran Kabupaten Gresik menunjukkan hasil yang negatif terhadap uji bakteri Salmonella, dan uji bakteri E coli menunjukkan hasil <3MPN/g, serta uji TPC memperoleh hasil dibawah ambang batas SNI sebanyak 8,0 x 10-1. Sehingga dapat disimpulkan bahwa sampel ikan bandeng yang telah diuji secara mikrobiologi tergolong kedalam ikan bandeng segar.
Uji kualitatif karbohidrat pada makanan empat sehat lima sempurna Hani, Hilwatun Nisa'; Putri, Silvy Novita Antrisna; Ningrum, Sugiyati; Utami, Dwi Retnaningtyas
Journal of Food Safety and Processing Technology (JFSPT) Vol. 1 No. 1 (2023): OKTOBER 2023
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jfspt.v1i1.6349

Abstract

Karbohidrat merupakan salah satu makronutrien yang berfungsi sebagai sumber energi bagi tubuh manusia dengan menghasilkan energi sebesar 4 kalori (Kiojoule). Makanan empat sehat lima sempurna merupakan hal penting untuk mendapatkan makanan dengan gizi seimbang. Uji kualitatif karbohidarat pada makanan empat sehat lima sempurna bertujuan untuk mengetahui adanya gula pereduksi dan amilum pada bahan pangan. Pada penelitian ini menggunakan dua metoda analisa uji kualitatif yaitu uji benedict dan uji iodium dengan menggunakan sampel makanan empat sehat lima sempurna diantaranya nasi, tempe, tahu, telur rebus, sayur hijau, susu dan perasan buah semangka. Pada hasil uji benedict menunjukkan bahwa susu dan perasan buah semangka positif mengandung gula pereduksi ditandai dengan munculnya warna kuning . Pada uji iodium sampel nasi mendapatkan hasil yang positif ditandai dengan terbentuknya warna ungu. Amilum pada nasi akan membentuk kompleks antara amilum dan iodium sehingga terbentuk warna ungu.
Analisis Mikrobiologi Pada Produk Garam yang Diproduksi Oleh PT.UNIChemCandi Indonesia Berdasarkan Regulasi DI Indonesia (SNI & BPOM) Putri, Vita Maulidah; Prayitno, Sutrisno Adi; Putri, Silvy Novita Antrisna
Journal of Food Safety and Processing Technology (JFSPT) Vol. 1 No. 2 (2024): April 2024
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jfspt.v1i2.7440

Abstract

Garam yang berkualitas harus memenuhi standar keamanan yang telah ditetapkan di Indonesia yaitu berdasarkan Standar Nasional Indonesia (SNI) dan Peraturan Badan Pengawas Obat dan Makanan (Per-BPOM). Keamanan pangan pada suatu produk dapat terpenuhi salah satunya dengan menerapkan Cara Produksi Pangan yang Baik (CPPB).Tujuan dari penelitian ini adalah untuk mengetahui keberadaan mikroorganisme pada garam dan membandingkan dengan standar yang telah ditentukan berdasarkan SNI dan Per-BPOM. Hasil penelitian dianalisis menggunakan metode deskriptif kuantitatif. Hasil analisis mikrobiologi menunjukkan bahwa garam yang diuji dengan parameter Bacillus cereus, Enterobacteriaceae, dan Clostridium perfringens adalah <1x yang artinya garam yang diuji tidak melebihi batas yang ditentukan berdasarkan SNI 7388-2009 dan per-BPOM No 13 Tahun 2019 yang ditunjukkan setelah inokulasi bahwa tidak ada petumbuhan koloni bakteri pada msaing-masing media selektif. Dari hasil penelitian dapat disimpulkan bahwa tidak ada pertumbuhan mikroorganisme pada garam yang diproduksi PT.UNIChemCandi Indonesia sehingga garam telah memenuhi standar keamanan pangan dan aman dikonsumsi.
Co-Authors AGUSTIN KRISNA WARDANI Andi Rahmad Rahim Chusnul Chotimah Feronika Heppy Sriherfyna Hani, Hilwatun Nisa' Niam, Muhammad Khoirun Ningrum, Sugiyati Patria, Domas Galih Puspita, Rizqa Arya Putri, Vita Maulidah Sutrisno Adi Prayitno Utami, Dwi Retnaningtyas