Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

1.728

P-Index

This Author published in this journals

All Journal JURNAL PERTANIAN Majalah Ilmiah UNIKOM SINTA Journal (Science, Technology, and Agricultural) AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Jurnal Dimamu Jurnal Multidisiplin Sahombu Jurnal Ilmiah Multidisiplin Indonesia

Ningrumsari, Ida

Universitas Ma'soem

Author-ID : 5290235

Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Physics Social Sciences Veterinary Other

Published : 12 Documents Claim Missing Document

Claim Missing Document

Articles

1 2

Pengaruh Variasi Dosis Polivinil Pirolidon (PVP) dan Maltodekstrin terhadap Respon Organoleptik Tablet Effervescent Kopi Robusta (Coffea robusta Lindl) Lina Herlinawati; Ida Ningrumsari
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 1 No. 02 (2021)
Publisher : Ma'soem University

Pembuatan tablet effervescent kopi robusta menggunakan konsentrasi polivinil pirolidon (PVP) dan maltodekstrin yang bervariasi,diharapkan akan menghasilkan tablet effervescent kopi robusta yang memiliki warna, rasa dan aroma yang baik. Penelitian ini bertujuan untuk mengetahui ada tidaknya pengaruh variasi konsentrasi maltodekstrin dan PVP terhadap respon organoleptik yaitu warna, rasa, dan aroma air seduhan tablet effervescent kopi robusta. Metode/desain yang akan digunakan dalam penelitian ini adalah pola Rancangan Acak Kelompok (RAK) dengan masing-masing faktor sebanyak tiga taraf dengan tiga kali ulangan dengan variasi penambahan maltodekstrin (10%,15%,20%) dan PVP (2%,3%,4%). Hasil penelitian menunjukkan bahwa konsentrasi maltodekstrin sebagai bahan pengisi memberikan pengaruh terhadap respon organoleptik yaitu warna dan aroma air seduhan tablet effervescent kopi robusta. Konsentrasi PVP sebagai bahan pengikat memberikan pengaruh terhadap respon organoleptik yaitu pada warna air seduhan tablet effervescent kopi robusta. Interaksi antara konsentrasi maltodekstrin dan konsentrasi PVP memberikan pengaruh terhadap warna air seduhan tablet effervescent kopi robusta. Konsentrasi maltodekstrin dan PVP serta interaksinya tidak memberikan pengaruh terhadap rasa air seduhan tablet effervescent kopi robusta.

KAJIAN ANALISIS NUTRISI KEDELAI HITAM (GLYCINE SOJA (L) MERRIT) DIFERMENTASI OLEH RHIZOPUS OLIGOSPORUS, ASPERGILLUS SOJAE DAN KONSORSIUMNYA TERHADAP KARBOHIDRAT DAN LEMAK Ida Ningrumsari Ningrumsari; R Budiasih; Putri Afrilliyanti
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 2 No. 2 (2022)
Publisher : Ma'soem University

One of the uses of black soybeans is to make soy sauce, the purpose of this research is to analyze the nutrition of carbohydrates and fats in black soybeans. The research method used a completely randomized design (CRD) with a 3x3x3 factorial pattern with 3 replications. The first factor consists of the type of microbe (M) namely m1 = R oligosporus, m2 = A sojae, m3 = m1 + m2, the second factor is fermentation time (W) consisting of w1 = 48 hours, m2 = 96 hours and m3 = 144 hours and the third factor, namely (D) consists of d1 = 2 grams, d2 = 3 grams and d3 = 4 grams. Existing data were collected to be processed by analysis of variance (Anova). If there is a significant difference to the control, it is continued with Duncan's multiple distance test. The results showed that the carbohydrate content in black soybeans decreased with the influence of the m3 microbe (the consortium, namely R oligodporus + A sojae) by 13.87%, with a dose of d1 inoculum (2 grams) of 25.53% with a fermentation time of w3 (144 hours). ) of 22.12%. To reduce the carbohydrate content, the best method is m3w3d1(R oligosporus + A sojae, with a fermentation time of 144 hours and an inoculum dose of 2 grams). The fat content of black soybeans increased with the effect of the interaction of microbial types and fermentation time on the increase in fat found in m1w1 of 31.01%. The effect of the interaction of microbial species and inoculum dose on the increase in fat was found in m1d1 of 28.61%. The best fat increase was m1w1d1 (R oligosporus, 48 hours fermentation time with 2 gram inoculum dose).

KAJIAN KONSENTRASI GULA DAN ASAM SITRAT TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK SELAI PISANG NANGKA (MUSA PARADISIACA FORMATYPICA) Lina Herlinawati; Ida Ningrumsari; Tharisa Anggraeni
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 2 No. 2 (2022)
Publisher : Ma'soem University

Pisang nangka (Musa paradisiaca formatypica) is a type of banana that is consumed in processed form. One way of processing pisang nangka (Musa paradisiaca formatypica) is making it into pisang nangka jam. This product is in the form of paste which is processed by cooking pisang nangka pulp added with sugar and citric acid. The purpose of this study is to find out the effect of sugar and citric acid concentrations on several characteristics resulted from pisang nangka jam. And the aim is to determine the right sugar and citric acid, so it can produce pisang nangka jam with good characteristics. The experimental design used in this study is randomized block design (RBD) with a factorial pattern, each factor consisting of 5 levels and 3 levels, repeated 3 times. The first factor is sugar concentration (g) consisting of 5 levels, namely: g1 = 57.5%, g2 = 60.0%, g3 = 62.5%, g4 = 65.0%, g5 = 67.5%. The second factor is citric acid concentration (S) which consists of 3 levels, namely: s1 = 0.25%, s2 = 0.30%, s3 = 0.35%. Observation is conducted on sucrose content, water content, pectin content, and organoleptic assessments of aroma, spreadability, taste, color, and overall acceptance.

Pengaruh Imbangan Terigu, Tepung Garut (Maranta arundinacea L.) dan Tepung Wortel (Daucus carota L.) terhadap Karakteristik Kulit Pangsit Kukus Hernawan, Aulia Azkia; Ningrumsari, Ida; Herlinawati, Lina
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 5 No. 1 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v5i1.1032

The purpose of this study was to obtain the best results of the ratio of flour, arrowroot flour, and carrot flour to the characteristics of steamed dumpling skins. This research was conducted at the Chemistry Laboratory of the Faculty of Agriculture, Ma'soem University, Chemistry Laboratory at the Bakti Asih Bandung School of Analysis, Bandung Sibaweh Chemistry Laboratory from June to August 2023. This study used a randomized block design (RBD) with a total of 5 treatments, namely treatment A (70:30:0), treatment B (70:25:5), treatment C (70:20:10), treatment D (70:15 :15), and treatment E (70:10:20). The characteristic parameters observed were chemical parameters consisting of water content, carbohydrate content, and beta-carotene content, and sensory parameters were carried out by 25 panelists for the level of preference for color, aroma, taste, and elasticity. The results showed that the best treatment resulted from treatment D with a balance of 70 Wheat : 15 Garut Flour : 15 Carrot Flour which was produced from the effectiveness test. Steamed dumpling skin treatment D balance 70 Wheat : 15 Arrowroot Flour : 15 Carrot Flour with organoleptic values ??for color, aroma, firmness and taste respectively 3.36 (neutral), 3.08 (neutral), 3.48 ( neutral), 3.08 (neutral) and chemical content in the form of water content of 22.88%, carbohydrate content of 28.01% and beta carotene content after steaming of 0.15 mg.

Variations In The Substitution Of Peanut Flour For Almond Flour On Macaron Skin Characteristics Ida Ningrumsari
Jurnal Multidisiplin Sahombu Vol. 4 No. 01 (2024): Jurnal Multidisiplin Sahombu, 2024
Publisher : Sean Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar

Macarons are simple cakes usually made from egg whites, sugar and almond flour. Almonds and almond flour are not produced in Indonesia, and have to be imported from abroad, causing the price of almonds and almond flour to be quite expensive on the market. Therefore, in this research, peanut flour was substituted for almond flour in making macarons. The aim of this research is to find the right substitution for peanut flour for almond flour to produce the best macaron skin characteristics in terms of water content, protein content, fat content, swelling power and organoleptics. This research used a Randomized Group Design (RAK) consisting of 6 treatments and 4 repetitions. The treatment was the substitution of 0%, 10%, 20%, 30%, 40% and 50% peanut flour for almond flour at 100%, 90%, 80%, 70%, 60% and 50%. The analysis in this research includes water content, protein content, fat content and swelling power as well as organoleptic tests in the form of color, aroma, taste, texture and appearance of the macarons produced. The results showed that treatment D (30:70) produced the best macaron characteristics. This determination was based on the level of preference for aroma 4.25 (like), texture 4.30 (like), and taste 4.41 (like). The nutritional content of treatment D (30:70) consists of water content of (2.89%), protein content of (5.16%) and fat content of (18.54%) and flowering capacity of (30.02%).

ROLE OF LACTOBACILLUS ACIDOPHILUS IN FERMENTED FEED TO FEED TO IMPROVE THE QUALITY OF BROILER CHICKEN MEAT (PROTEIN, CHOLESTEROL) Ningrumsari, Ida
Jurnal Pertanian Vol. 10 No. 2 (2019): OKTOBER
Publisher : Universitas Djuanda

The study aimed to evaluate the administration of L acidophilus in fermented feed to improve the quality of broiler chicken meat (Protein, Cholesterol) which was maintained for 35 days. The material used is 100 chickens that are 1 day old (DOC). The experiment used a laboratory experimental method with a non-factorial Completely Randomized Design with a treatment level consisting of feed type Ro = standard feed, R1 = R0 + Fermented corn husk 10%, R2 = R0 + Fermentation of 20% corn husk, R3 = R1 + L acidophilus 2% and R4 = R2 + L acidophilus 2%. Each treatment was repeated 4 times and each replication contained 5 chickens. The results of analysis of variance showed that administration of L acidophilus in fermented feed significantly affected the increase in protein (R1) and decreased cholesterol (R3) with an alpha level of 5%. The average protein content R1 = 21.8000 was not significantly different from R4 = 21.5500, while R2 = 21.0500 was significantly different from R3 = 20.6500 and R0 = 20.2000. The lowest average cholesterol level is found in R3 = 64,000 and the highest at R0 = 96,500. While the cholesterol levels R1, R2, R3 and R4 were not significantly different, but were significantly different from R0.

Pengaruh Konsentrasi Kalium Permanganat Terhadap Karakteristik Pisang Ambon (Musa paradisiaca var. sapientum (L.) Kunt.) Selama Penyimpanan Ningrumsari, Ida; Putranto, Kelik; Anggraeni, Tharisa
SINTA Journal (Science, Technology, and Agricultural) Vol. 4 No. 2 (2023)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37638/sinta.4.2.291-302

Bananas are the fruit with the highest production in Indonesia, but quality disintegration often occurs during the distribution process. Therefore, it is necessary to maintain the quality and shelf life of bananas during the distribution process by using potassium permanganate as a ripening inhibitor. The purpose of this research was to study the effect of potassium permanganate concentration on the characteristics of ambon banana during storage. This research was conducted at the Chemistry Laboratory of the Faculty of Agriculture, Ma'soem University from January to March 2023 The method used in this study used a Randomized Block Design (RAK) with various concentrations of potassium permanganate 0% as control, 2%, 4%, 6%, 8% and 10%. The parameters observed during storage were physico-chemical parameters consisting of peel color scale index, weight loss, moisture content, total acid, vitamin c, and total soluble solids, and sensory parameters, namely the level of liking for aroma, taste, and texture of ambon bananas. The results showed that different concentrations of potassium permanganate significantly affected the characteristics of ambon bananas during 7 days storage. The use of 6% potassium permanganate concentration was the most effective and economical in maintaining the characteristics and shelf life of ambon banana 4 days longer than the control.

Pengaruh Substitusi Bubur Kulit Pisang Ambon Lumut (Musa accuminata Colla) pada Terigu terhadap Karakteristik Donat Nurhasanah, Ai; Ningrumsari, Ida; Herlinawati, Lina
Jurnal Dimamu Vol. 4 No. 1 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/dimamu.v4i1.1312

Donuts are a food made from the main ingredients of flour, yeast, sugar and water and then decorated using various toppings so that this food is a favorite of almost all people. Ambon lumut banana fruit is a fruit that is often used as the main ingredient or filling material by some food entrepreneurs or communities in Indonesia, so that Ambon lumut banana peels accumulate into waste which pollutes the quality of the environment if handled improperly. One good form of processing is to utilize Ambon moss banana peels into products with economic value. Ambon moss banana peels are made into banana peel pulp as a substitute for wheat flour in the process of making donuts. The aim of the research was to produce the best substitute for Ambon Lumut banana peel porridge for wheat in terms of donut organoleptics, water content, carbohydrates and crude fiber. The method used was a Randomized Block Design (RAK), each substitution was repeated five times. Substitution of Ambon banana peel pulp for flour starts from 5%, 10%, 15% and 20%. The best substitution was treatment P5 (20%) based on Duncan's multiple wine test and scoring test with average values ??of water content (24.05%), carbohydrate content (23.36%), and crude fiber (8.16%). Organoleptic test for color 2.68 (usual), taste 4.16 (like), aroma 4.28% (like) and tenderness 4.44 (like).

Characteristics Of Moromi Sweet Sauce And The Study Of Its Activity On Protein, Sugar And Viscosity Levels Ida Ningrumsari
Jurnal Ilmiah Multidisiplin Indonesia (JIM-ID) Vol. 3 No. 02 (2024): Jurnal Ilmiah Multidisiplin Indonesia (JIM-ID), July 2024
Publisher : Sean Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58471/esaprom.v3i02.4481

The aim of this research was to determine the effect of moromi fermentation on soluble protein content, sugar content and viscosity, with varying salt treatments for 28 days. as well as organoleptic tests. The research design used a completely randomized design (CRD) consisting of 4 treatments and 6 replications. The treatment included fermenting black soybeans by A sojae (Koji) then soaking them in 1000 ml of water with the addition of 0%, 10%, 20% and 30% salt for 28 days (moromi). The parameters analyzed are protein content, sugar content and viscosity and organoleptic tests include color, aroma and taste. The research results showed that the highest protein content was found in the K1 treatment at 1.522%, the sugar content in K1 was 41.227% and the viscosity in K3 was 33.603%. Meanwhile, in terms of organoleptic color, aroma and taste, the panelists liked the product.

Pengaruh Variasi Pemberian Garam pada Perendaman Telur Itik dengan Penambahan L.acidophilus Atcc terhadap Karakteristik dan Tingkat Kesukaaan pada Telur Asin Amelia, Eca; Ningrumsari, Ida; Herlinawati, Lina
Jurnal Dimamu Vol. 4 No. 2 (2025)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/dimamu.v4i2.1406

Salted eggs are a form of processed duck eggs that are processed using the addition of a certain amount of salt. This study aims to obtain the best variety of salt administration with the addition of lactobacilus acidophilus bacteria to the characteristics of salted eggs in terms of salt content, protein cholesterol, and consumer preference. The study used a Complete Random Design (RAL) with 5 treatments and 5 replicates. The collected data was analyzed using variance analysis (ANOVA) and if there was a significant difference, it was followed by a DMRT distance. The results showed that the best variations in salt treatment with the addition of L.acidophilus ATCC are present in P1 treatment with cholesterol levels were content of 667.20 mg. protein levels were content of 13.30%, salt level were content of 3,372 % and the best values ??for color, taste, flavor and texture respectively were 4.39 (like to very very like), 3,60 (netral to like), 4.28 (like to very very like), 4.49 ( like to very very like)

Co-Authors Amelia, Eca Anggraeni, Tharisa Herlinawati, Lina Hernawan, Aulia Azkia Kelik Putranto, Kelik Khairina, Amila Lina Herlinawati Lina Herlinawati Nurhasanah, Ai Putri Afrilliyanti R Budiasih R Budiasih Safira, Ersha Astria Tharisa Anggraeni

Title

Found 12 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 12 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 12 Documents
Search