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All Journal JURNAL PERTANIAN Majalah Ilmiah UNIKOM SINTA Journal (Science, Technology, and Agricultural) Proceeding Biology Education Conference AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Jurnal Dimamu Jurnal Multidisiplin Sahombu Jurnal Ilmiah Multidisiplin Indonesia
Ningrumsari, Ida
Universitas Ma'soem
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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

Abstract

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

Abstract

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)
VIABILITAS LACTOBACILLUS ACIDOPHILUS DALAM PAKAN AYAM BROILER UNTUK MENGHAMBAT PENYAKIT PULLORUM Ningrumsari, Ida; Herlinawati, Lina
Majalah Ilmiah UNIKOM Vol. 16 No. 1 (2018): Majalah Ilmiah Unikom
Publisher : Universitas Komputer Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (476.18 KB)

Abstract

Penyakit pullorum dikenal dengan nama berak kapur atau berak putih (Bacilary white Diarrchae)yang banyak menimbulkan kerugian bagi peternak, oleh karena itu dilakukan penelitian dengantujuan untuk mengetahui ketahanan (viabilitas) L acidophilus dalam pakan ayam broiler untukmenghambat penyakit pullorum. Rancangan penelitian menggunakan eksperimentallaboratorium, persamaan kuadratik dan Rancangan Acak Lengkap (RAL) 1 faktorial dengan polaperlakuan konsentrasi L acidophilus dari 106-109 . Pertumbuhan terbaik dari L acidophilus yaituyang berumur 12 jam digunakan untuk menghambat Salmonella pullorum,sedangkanpertumbuhan S pullorum yang dapat menginfeksi ayam yaitu pada umur 15 jam.KonsentrasiL acidophilus yang dapat menghambat S pullorum secara in vitro yaitu 107, LD50 Salmonellapullorum in vivo ayam broiler pada 108. Viabilitas (ketahanan) L acidophilus dalam pakan bisabertahan hidup di atas 35 hari.
Pengaruh Substitusi Tepung Kacang Tanah pada Tepung Almon terhadap Karakteristik Kulit Macaron Safira, Ersha Astria; Ningrumsari, Ida; Khairina, Amila
Jurnal Dimamu Vol. 3 No. 2 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/dimamu.v3i2.959

Abstract

Macarons are simple cookies usually made from egg whites, sugar and almond flour. Almonds and almond flour are not produced in Indonesia, and must be imported from abroad, causing the price of almonds and almond flour to be quite expensive in the market. Therefore, in this study, a substitution of peanut flour for almond flour was carried out in making macarons. The purpose of this study was to obtain the right substitution of peanut flour for almond flour to produce the best macaron skin characteristics in terms of moisture content, protein content, fat content, expandability and organoleptic. The research was conducted at the Chemistry Laboratory and Food Processing Laboratory of the Faculty of Agriculture, Ma'soem University and the Chemistry Laboratory of the Bakti Asih Analyst College from February to July 2023. Using the experimental method of Randomized Group Design (RAK) consisting of 6 treatments and 4 repetitions. The treatments were groundnut flour substitution of 0%, 10%, 20%, 30%, 40% and 50% in almond flour by 100%, 90%, 80%, 70%, 60% and 50%. The analysis in this study included water content, protein content, fat content and swelling power as well as organoleptic tests in the form of color, aroma, taste, and appearance of the resulting macaron. 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 chemical content of treatment D (30:70) is in the form of water content of (2.89%), protein content of (5.16%) and fat content of (18.54%) as well as growth capacity of (30.02%).
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