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All Journal agriTECH Indonesian Food and Nutrition Progress Jurnal Teknologi Pertanian (Agricultural Technology Journal) AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Teknologi Hasil Pertanian Jurnal Tekinkom (Teknik Informasi dan Komputer) Community Education Engagement Journal Journal of Applied Agricultural Science and Technology Jurnal Algoritma Bunayya: Jurnal Pendidikan Guru Madrasah Ibtidaiyah JUDIKAT: Jurnal Pengabdian Kepada Masyarakat The Indonesian Journal of Computer Science
Rini Yanti, Rini
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Languange, Linguistic, Communication & Media Social Sciences Other

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Effect Sourdough from Snake Fruit (Salacca zalacca) on Microbiota and Texture of Rice Flour Bread Agustina, Nia; Yanti, Rini; Suroto, Dian Anggraini
Jurnal Teknologi Hasil Pertanian Vol 18, No 1 (2025): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v18i1.69234

Abstract

The use of fruit in the manufacture of sourdough provides nutrients and substrates that can improve the microbiota in sourdough and affect the characteristics of sourdough bread. The study aimed to determine the differences in the characteristics of the snake fruit sourdough microbiota on the effect of the texture of rice flour white bread. The snake fruit is peeled and cut to be fermented for several days, then the water from the snake fruit fermentation is mixed with flour to be fermented into the sourdough. Furthermore, it is applied to make plain bread with rice flour as a leavening agent. The results showed that the snake fruit starter had a LAB of 8.77 Log CFU/g and yeast 7.72 Log CFU/g with a pH of 3.62. Snake fruit sourdough (SDS) has a shorter fermentation time of 3 days to reach ripe sourdough and a pH of 3.25. The amount of Lactic acid bacteria (LAB) and yeast snake fruit sourdough (SDS) was higher than control sourdough (SDF) as follows BAL SDS 9.19 log cfu/g and Yeast SDS 9.42 log cfu/g while LAB SDF 9.03 Log CFU/g and Yeast SDF 9.07 Log CFU/g. The specific volume of SDS is similar to that of commercial SDF and baker's yeast. SDS has a small pore size of 16.29 mm2 so the cells found are higher, namely 6.31 cells/cm2. The use of snake fruit sourdough produced bread with higher hardness, gumminess, and chewiness, but the springiness, cohesivity, and resilience were similar to those of control sourdough bread and commercial yeast bread. In this study, the use of SDS was faster in fermentation time on day 3 SDS had reached its optimal level compared to SDF.
Product Development of Yogurt Drink with Lactiplantibacillus plantarum subsp. plantarum Dad-13 Cahyaningati, Kinanti; Yanti, Rini; Utami, Tyas; Suroto, Dian Anggraini; Rahayu, Endang Sutriswati
Jurnal Teknologi Hasil Pertanian Vol 17, No 2 (2024): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i2.71330

Abstract

Yogurt drink is a liquid yogurt with low viscosity produced through fermentation using the lactic acid bacteria Streptococcus thermophilus and Lactobacillus bulgaricus. The addition of the probiotic Lactiplantibacillus plantarum subsp. plantarum Dad-13 can improve the balance of gut microbiota and have health effects. This study aimed to determine whether the probiotic Lactiplantibacillus plantarum subsp. plantarum Dad-13 can be used as a co-culture in manufacturing yogurt drinks using starter cultures of Streptococcus thermophilus and Lactobacillus bulgaricus. The fermentation temperatures 37°C, 39°C, and 42°C were selected to determine the optimum temperature. Lactiplantibacillus plantarum subsp. plantarum Dad-13 can grow and synergize with yogurt starter culture at 37°C with a total lactic acid bacteria up to 109 CFU/mL at the end of the fermentation and a probiotic cell up to 108 CFU/mL. Cell viability, pH, total titratable acidity, viscosity, and color were also evaluated during 5 weeks of storage at 4°C. Until the end of storage, the total number of lactic acid bacteria had a value of 108 CFU/mL, and the number of probiotic cells had a value of 107 log CFU/mL. pH decreased, total titratable acid increased, viscosity changed, and the addition of probiotic did not affect the color during storage. As a result of sensory evaluation, the yogurt drink contained probiotic Lactiplantibacillus plantarum subsp. plantarum Dad-13 can still produce yogurt drinks similar to yogurt drinks without probiotics. Thus, Lactiplantibacillus plantarum subsp. plantarum Dad-13 could be utilized as a co-culture in making probiotic yogurt drinks.
Karakteristik Sensori dan Fisikokimia Biskuit Berbahan Baku Tepung Kacang Merah dan Tepung Ubi Jalar Ungu Ghania, Rizka; Yanti, Rini; Manikharda, Manikharda
Jurnal Teknologi Hasil Pertanian Vol 17, No 2 (2024): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i2.74193

Abstract

Modified biscuits are made from purple sweet potato flour to reduce dependence on wheat flour. In addition, red bean flour (Phaseolus angularis) was added to increase the nutritional value of the biscuits. This study aimed to determine the effect of different ratios of purple sweet potato flour and red bean flour on the physical, chemical, and organoleptic characteristics of biscuits and their benefits as alternative foods to meet the nutritional needs of stunted toddlers. Various formulations of biscuits consisted of four formulations based on the ratio of red bean to purple sweet potato flour. They were P1 ( 70%:30%), P2 (50%:50%), P3 (30%:70%) dan control (0%: 100%). The biscuit acceptability test for four biscuit formulations (P1, P2, P3, and P4) was carried out using the hedonic test. The selected formula was determined based on the preferences of 68 untrained panelists. The results showed that P2 biscuits containing 50% red bean flour and 50% purple sweet potato flour were the best formulas. It had a moisture content of 4.58% db, ash of 2.74% db, fat of 30.33% db, protein 6 .78 %db, carbohydrates by difference 60.15 %db, total energy 540.72 kcal/100g; physical values: color L*= 31.47, a* =14.13, b*= 13.52, hardness 11.73 N; The overall acceptance test for liking is 4.97 (somewhat like). Biscuits contain 4 grams of protein/serving, where the formula can meet 20% of a child's protein needs per day from 17 pieces of biscuits or the equivalent of 58.91 grams of biscuits.
Co-Authors Aini, Novia Nur Andri Setiawan Azhari, Zahra Barokah, Khoiriah Basarah, Budiman Cahyaningati, Kinanti Cahyanto, Muhammad N Chusnul Hidayat Dewita, Isma Dian Anggraini Suroto Dwi Haryono Edwar Ali Efrizoni, Lusiana Endang Sutriswati Rahayu Erlinda, Susi Fatdha, Eiva Fibri, Dwi Larasatie Nur Fidelima, Aviva Ghania, Rizka Gunadi Hamdani Hamdani Hasan, Pratama Nur Helda Yenni, Helda Hendra Adi Prasetia Hidrotunnisa, Hidrotunnisa Khafsah, Fatya N Latipun Latipun Malya, Vivi Triani Manikharda, Manikharda Manurung, Nancy Eka Putri Mohammad Juffrie, Mohammad Muhammad Nur Cahyanto Muhammad Zulkifli, Muhammad Nia Agustina Nida Hasanati, Nida Nurdiawati, Hermina parida, elpi Putri, Yuniar Wika Perdana Rahayu, Endang Safira, Tsaania Miftakhul Sakrora, Iqra Lugan Saputra, Wahyu Dwi Setyabudi, Francis M.C. Sigit T Sy Eiva Fatdha, T Sy Eiva Tanuwijaya, Shania Angeline Torkis Nasution Triwitono, Priyanto Triyani Arita Fitri Tyas Utami Wirta Agustin Wulandari, Pudji Yoyon Efendi Yudi Pranoto Zuriatul Khairi