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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 Composite: Jurnal Ilmu Pertanian
Ningrumsari, Ida
Universitas Ma'soem
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Pengaruh perbandingan tepung terigu, tepung garut (Maranta arundinacea L.) dan tepung wortel (Daucus carota L.) terhadap karakteristik kulit pangsit kukus Herlinawati, Lina; Hernawan, Aulia Azkia; Ningrumsari, Ida
Composite: Jurnal Ilmu Pertanian Vol 6 No 2 (2024): Agustus
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v6i2.680

Abstract

Tepung yang penting untuk membuat pangsit diketahui mengandung gluten. Gluten adalah protein yang menyebabkan masalah pencernaan. Penghapusan gluten dari tubuh memerlukan tiga siklus 24 jam. Tujuan penelitian ini adalah untuk mengetahui perbandingan tepung terigu, tepung garut, dan tepung wortel yang optimal untuk meningkatkan khasiat kulit pangsit kukus. Perlakuan A, B, C, D, dan E seluruhnya merupakan bagian dari Rancangan Acak Kelompok (RAK) dengan perlakuan sebagai berikut: 70:30:0 untuk perlakuan A, 70:25:5 untuk perlakuan B, 70:20:10 untuk perlakuan C, 70:15:15 untuk perlakuan D, dan 70:10:20 untuk perlakuan E. Komposisi kimia yang diuji meliputi kandungan air, karbohidrat, dan beta karoten. Parameter sensorik mencakup penilaian 25 panelis terhadap aroma, warna, tekstur, dan rasa. Hasil uji efikasi menunjukkan bahwa perlakuan D yang terdiri dari 70% tepung terigu, 15% tepung garut, dan 15% tepung wortel memberikan manfaat paling besar. Perlakuan D merupakan perlakuan kulit pangsit kukus mempunyai komposisi kimia 25,88% air, 28,01% karbohidrat, dan 0,15 mg beta karoten. Sedangkan nilai organoleptik memiliki nilai netral terhadap aroma, warna, tekstur, dan rasa dengan skor masing-masing sebesar 3,08, 3,36, 3,84, dan 3,08.
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

Abstract

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

Abstract

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

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