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All Journal Microbiology Indonesia Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Chimica et Natura Acta Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Journal of Industrial and Information Technology in Agriculture Industrial Research Workshop and National Seminar
Heni Radiani Arifin
Jurusan Teknologi Pangan, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran, Bandung
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Other

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Study of The Use of Composite Flour Waste of Bean Sprouts Skin with Ganyong Flour (Canna edulis Kre.) Against The Characteristics of Probiotic Biscuit Florentina Dwi Putri; Indira Lanti Kayaputri; Heni Radiani Arifin
Journal of Industrial and Information Technology in Agriculture Vol 2, No 1 (2018): Agroindustry in Small Enterprises
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (776.624 KB) | DOI: 10.24198/jiita.v2i1.17907

Abstract

The skin of bean sprouts is a waste in the process of green beans into sprouts, while ganyong is a typical local tuber of west java which is very rarly used. Waste of bean sprouts has high fiber and protein content, while ganyong has high carb content. Both raw materials have potential to be processed into a probiotics biscuit products. Biscuit probiotics is a biscuit that has a probiotic content that is instrumental in human body digestion. This research aims to set the offset of composite waste skin of bean sprouts and ganyong flour with good characteristic and liked by the panelist. Research method are conduct experimental by using random block design continued with Duncan test. The treatment used is a variety of formula waste skin of bean sprouts flour (TLKT) : ganyong flour (TG : flour (TT); (P1) 20%:60%:20%, (P2) 30%:50%:20%, (P3) 40%:40%:20% against the total weight of biscuit probiotics dough. The source of probiotic is obtained from adding freeze dried culture in mother culture form. Probiotic biscuits’ organoleptic characteristic were testing through hedonic test by 15 semi-trained panelist. Research results shows the difference of those TLKT and TG gives a real different influence against taste, but give not real different against color, aroma, visibility, texture, after taste of probiotic biscuit. Probiotic biscuit formula P2 (30% TLKT:50% TG) selected as the best treatment also liked a bit by the panelist. Keywords: freeze dried, ganyong flour, probiotic biscuit, skin waste of bean sprouts flour
Kajian Substitusi Kacang Komak (Lablab Purpureus (L.) Sweet) Terhadap Nasi Kecambah Sorgum Merah Endah Wulandari; Heni Radiani Arifin; Een Sukarminah; Elazmanawati Lembong; Devi Nurul Fadilah
Chimica et Natura Acta Vol 7, No 3 (2019)
Publisher : Departemen Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (198.495 KB) | DOI: 10.24198/cna.v7.n3.23136

Abstract

Nasi sorgum memiliki nutrisi yang setara dengan nasi beras padi. Namun permasalahan yang terdapat dalam sorgum yaitu mengandung zat antinutrisi seperti tanin yang cukup tinggi dan memiliki kualitas protein rendah karena kurangnya kandungan lisin. Tujuan dari penelitian ini adalah untuk menentukan hubungan keeratan substitusi kacang komak terhadap daya cerna protein nasi sorgum merah. Metode penelitian yang digunakan yaitu analisis deskriptif (regresi korelasi). Percobaan terdiri dari 6 perlakuan yaitu dengan penambahan kacang komak sampai dengan 50% pada beras sorgum dan beras kecambah sorgum. Hasil penelitian ini menunjukkan nasi kecambah sorgum merah dengan penambahan kacang komak akan meningkatkan kadar tanin sebesar 0,189%. Kadar protein pada nasi kecambah sorgum merah sebesar 7,314%. Daya cerna protein pada nasi kecambah sorgum yaitu sebesar 57,605%. Terdapat hubungan yang sangat kuat antara substitusi kacang komak dan pengecambahan pada nasi sorgum merah dan dapat meningkatakan kadar protein dan daya cerna protein, dan menurunkan kadar tanin.
UPAYA PENINGKATKAN NILAI JUAL PRODUK MAKANAN TRADISIONAL DI DESA PANYINGKIRAN MELALUI CARA PENGEMASANNYA Dian Indira; Kamerlia Gantrisia; Heni Radiani
Dharmakarya Vol 9, No 3 (2020): September, 2020
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/dharmakarya.v9i3.25896

Abstract

Desa Panyingkiran berada di wilayah Kecamatan Purwadadi, Kabupaten Subang. Kegiatan Pengabdian kepada Masyarakat dengan skema Prioritas yang kami lakukan bertujuan meningkatkan Usaha Kecil dan Menengah (UKM), khususnya pengusaha makanan ringan tradisional Kelompok Usaha “Ginanjar”, sebagai salah satu UKM terbesar di Desa Panyingkiran. Produksi dari kelompok usaha ini berupa kerupuk aci, keripik singkong, dan keripik nangka. Dalam pengemasan dan pemroduksian makanan ringan dilakukan kombinasi secara semi tradisional sehingga pengetahuan dalam hal prinsip pengolahan dan jenis kemasan yang tepat perlu ditingkatkan. Melalui diseminasi informasi tentang karakteristik produk serta cara penentuan jenis kemasan yang sesuai dengan makanana ringan yang diproduksi, serta melalui pembekalan berupa pelatihan pengemasan diharapkan dapat mendorong UKM Kelompok “Ginanjar” untuk mengembangkan usahanya.
Karakteristik Antioksidan dan Organoleptik Produk Aquaresin Bumbu Rendang pada Berbagai Rasio Ektrak Rempah Bambang Nurhadi; Daniel Abdiputra Gunawan; Siti Nurhasanah; Heni Radiani Arifin
Jurnal Aplikasi Teknologi Pangan IN PRESS
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.11975

Abstract

Rendang merupakan salah satu makanan khas dari Minangkabau yang cukup terkenal di berbagai daerah di Indonesia bahkan dunia. Aquaresin rendang menjadi salah satu produk turunan dari rendang, yang mudah diaplikasikan dalam industri pangan karena sifatnya yang mudah larut dalam air serta tinggi kandungan senyawa aktif. Aquaresin rendang terdiri dari campuran oleoresin dan minyak atsiri hasil dari proses ekstraksi rempah bumbu rendang. Penelitian ini bertujuan untuk mendapatkan formulasi aquaresin bumbu rendang yang dapat menghasilkan karakteristik antioksidan dan organoleptik terbaik dengan perbedaan rasio campuran oleoresin (Ole) dan essential oil (EO). Metode penelitian ini menggunakan metode eksperimental dengan analisis deskriptif dan statistik. Penelitian ini terdiri dari proses pembuatan aquaresin bumbu rendang, analisis rendemen, analisis aktivitas antioksidan dan uji organoleptik. Rendemen oleoresin dan minyak atsiri bumbu rendang sebesar 24,31% dan 1,65%. Analisa aktivitas antioksidan menggunakan metode penangkapan radikal bebas 1,1-difenil-2-pikrihidazil (DPPH) menghasilkan nilai IC50 masing-masing sebesar 43,40; 44,63; 41,60; dan 33,00 ppm. Sampel D (Ole 5% + EO 20%) memiliki aktivitas antioksidan terkuat dengan nilai IC50 sebesar 33 ppm. Uji organoleptik panelis semi terlatih menggunakan metode uji hedonik, mutu hedonik, dan deskriptif dengan atribut mutu aroma, rasa, warna, after taste, dan intensitas pedas menunjukkan bahwa, sampel C (Ole 10% + EO 15%) menjadi yang terbaik. Rendang is one of the typical foods from Minangkabau which is quite famous in various regions in Indonesia and even the world. Rendang aquaresin is one of the derivative products of rendang, which is easy to apply in the food industry because of its water-soluble properties and high content of active compounds. Rendang aquaresin consists of a mixture of oleoresin and essential oils resulting from the extraction process of rendang spices. This study aims to obtain aquaresin formulation of rendang seasoning that can produce the best antioxidant and organoleptic characteristics with different ratios of oleoresin and essential oil mixtures. This research method uses an experimental method with descriptive and statistical analysis. This research consisted of the process of making rendang spice aquaresin, yield analysis, antioxidant activity analysis and organoleptic testing. The yield of oleoresin and essential oil of rendang seasoning was 24.31% and 1.65%, respectively. Analysis of antioxidant activity using the free radical scavenging method 1,1-diphenyl-2-pichrihidazil (DPPH) resulted in IC50 values of 43.40; 44.63; 41.60; and 33.00 ppm. Sample D has the strongest antioxidant activity with an IC50 value of 33 ppm. Organoleptic test of semi-trained panelists using hedonic, hedonic quality, and descriptive test methods with attributes of aroma, taste, color, after taste, and spicy intensity showed that sample C was the best.
Pengaruh Penambahan Gliserol Terhadap Karakteristik Penyalut Edibel Gel Lidah Buaya (Aloe vera) Heni Radiani Arifin; Imas Siti Setiasih; Jajang Sauman Hamdani
Jurnal Aplikasi Teknologi Pangan Vol 5, No 1 (2016): Februari 2016
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (191.261 KB) | DOI: 10.17728/jatp.v5i1.31

Abstract

Lidah buaya mengandung polisakarida (glukomannan), antimikroba dan anti-inflammattory sehingga bisa digunakan sebagai bahan penyalut edibel (edible Coating). Penyalut gel lidah buaya lebih aman untuk kesehatan karena bersifat alami, tidak berwarna, tidak berbau, tidak mempengaruhi rasa, serta aman bagi lingkungan. Gel lidah buaya (GLB) mengandung bahan bioaktif yang berguna bagi kesehatan sehingga jika digunakan sebagai penyalut dapat menambah khasiat buah yang disalut. Bagian dalam lidah buaya berbentuk gel sehingga mudah diaplikasikan sebagai penyalut edibel. Akan tetapi, kendalanya gel lidah buaya mudah berubah konsistensinya sehingga untuk mempertahankannya harus ditambahkan bahan lain seperti gliserol. Penelitian ini bertujuan untuk mengetahui konsentrasi gliserol yang tepat pada penyalut gel lidah buaya agar mendapatkan karakteristik penyalut yang baik. Metode penelitian yang digunakan adalah metode analisis deskriptif. Percobaan dibagi 3 bagian, percobaan I bertujuan untuk mengetahui rasa GLB yang tepat, terdiri dari 5 perlakuan konsentrasi gliserol (0%, 0,5%, 1%, 2%, dan 3%), percoban II bertujuan untuk mendapatkan film GLB terbaik, terdiri dari 2 perlakuan konsentrasi gliserol (0,5% dan 1%), dan Percobaan III bertujuan untuk mengetahui daya lekat pada buah stroberi, terdiri dari konsentrasi gliserol (0,5% dan 1%). Penelitian dilaksanakan di Laboratorium Teknologi Pangan, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran, Jatinangor. Hasil penelitian I mendapatkan gel lidah buaya yang ditambahkan konsentrasi gliserol  0,5% dan 1 % tidak menimbulkan rasa pahit. Hasil penelitian tahap II mendapatkan gel lidah buaya yang ditambah konsentrasi gliserol 0,5% menunjukkan film terbaik dengan Water Vapour Transmission Rate 906,65 g/m2/24 jam dan kuat tarik 6,3 MPa. Hasil penelitian tahap III mendapatkan adanya lapisan penyalut yang melindungi buah stroberi dengan baik pada konsentrasi gliserol 0,5%. 
Kajian Karakteristik Fisik Nanokomposit Film yang diperkuat dengan Nanopartikel Seng Oksida Heni Radiani Arifin; Muhamad Djali; Bambang Nurhadi; Almira Vania P.
Prosiding Industrial Research Workshop and National Seminar Vol 12 (2021): Prosiding 12th Industrial Research Workshop and National Seminar (IRWNS)
Publisher : Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (373.942 KB)

Abstract

Kajian Karakteristik Fisik Nanokomposit Film yang diperkuat dengan Nanopartikel Seng Oksida
Antibacterial Activity Test of Indigenous Yeast from Sapodilla Fruit against Staphylococcus aureus and Escherichia coli GEMILANG LARA UTAMA; MUTIARA NABILA; HENI RADIANI ARIFIN; ELAZMANAWATI LEMBONG; TITA RIALITA
Microbiology Indonesia Vol. 13 No. 4 (2019): December 2019
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1038.761 KB) | DOI: 10.5454/mi.13.4.1

Abstract

The research aimed to identify indigenous yeast antibacterial activity from sapodilla fruit against Escherichia coli and Staphylococcus aureus, which conducted by experimental methods and followed by descriptive analysis. This study was done by the isolation of indigenous yeast, macroscopic and microscopic identification, yeast identification using RapID Yeast Plus System, antibacterial test by measuring the clear zone diameter, testing of pathogenic bacteria viability against indigenous yeast and identification of organic acid produced by yeast. The results of yeast isolation obtained 1 isolate (Saccharomyces cereviseae 1) from fruit and 3 isolates form sapodilla skin (S.cereviseae 2, Candida famata, and Pichia anomala) which had antibacterial activity against E. coli and S. aureus except C. famata isolates. Isolates with the largest antibacterial activity against E. coli and S. aureus based on the clear zone diameter were S. cerevisiae (2) isolates. The results of organic acid analysis by HPLC found that S.cerevisiae (2) isolate produced the highest organic acid namely acetic acid as much as 2.442 mg mL -1.   Key words : antibacterial, organic acid, sapodilla fruit, yeast
Optimization of the use of sorghum flour, peanuts, and moringa leaves in the making of high-protein gluten-free biscuits [Optimasi penggunaan tepung sorgum, kacang tanah dan daun kelor pada pembuatan biskuit non-gluten tinggi protein] Wulandari, Endah; Indiarto, Rossi; Arifin, Heni Radiani; Talitha, Shabrina Gitta
Jurnal Teknologi & Industri Hasil Pertanian Vol 29, No 2 (2024): 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.v29i2.144-156

Abstract

Protein is one of the macronutrients that the body needs in large quantities in addition to carbohydrates and fats. Eating high-protein biscuits can be one way to meet daily protein needs. Biscuits made from sorghum flour, peanuts, and Moringa leaves can produce non-gluten biscuits high in protein. This study aimed to determine the optimal balance of using sorghum flour, peanuts, and moringa leaves to produce high-protein biscuits with acceptable sensory values. The research method used is an experimental method with descriptive data analysis. The optimization method uses the Response Surface Methodology (RSM) experimental design with a central composite design (CCD). The best biscuit formula, as a result of the RSM experimental design optimization, has a protein nutrient content of 8.71%, 2.60% moisture content, 2.60% ash content, 32.99% fat content, and 53.85% carbohydrate content. The combination of using flour significantly affects the texture of the biscuits but does not significantly affect the color. Using composite flour consisting of 60% sorghum flour, 37% peanuts, and 4% moringa leaves to manufacture non-gluten biscuits can produce biscuits that are high in protein and have physicochemical properties and good sensory acceptability.
Optimization of the use of sorghum flour, peanuts, and moringa leaves in the making of high-protein gluten-free biscuits [Optimasi penggunaan tepung sorgum, kacang tanah dan daun kelor pada pembuatan biskuit non-gluten tinggi protein] Wulandari, Endah; Indiarto, Rossi; Arifin, Heni Radiani; Talitha, Shabrina Gitta
Jurnal Teknologi & Industri Hasil Pertanian Vol. 29 No. 2 (2024): 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.v29i2.144-156

Abstract

Protein is one of the macronutrients that the body needs in large quantities in addition to carbohydrates and fats. Eating high-protein biscuits can be one way to meet daily protein needs. Biscuits made from sorghum flour, peanuts, and Moringa leaves can produce non-gluten biscuits high in protein. This study aimed to determine the optimal balance of using sorghum flour, peanuts, and moringa leaves to produce high-protein biscuits with acceptable sensory values. The research method used is an experimental method with descriptive data analysis. The optimization method uses the Response Surface Methodology (RSM) experimental design with a central composite design (CCD). The best biscuit formula, as a result of the RSM experimental design optimization, has a protein nutrient content of 8.71%, 2.60% moisture content, 2.60% ash content, 32.99% fat content, and 53.85% carbohydrate content. The combination of using flour significantly affects the texture of the biscuits but does not significantly affect the color. Using composite flour consisting of 60% sorghum flour, 37% peanuts, and 4% moringa leaves to manufacture non-gluten biscuits can produce biscuits that are high in protein and have physicochemical properties and good sensory acceptability.
Co-Authors Almira Vania P. Bambang Nurhadi Daniel Abdiputra Gunawan Devi Nurul Fadilah Dian Indira Een Sukarminah Elazmanawati Lembong Endah Wulandari Endah Wulandari Florentina Dwi Putri Gemilang Lara Utama Imas Siti Setiasih Indira Lanti Kayaputri Jajang Sauman Hamdani Kamerlia Gantrisia Muhamad Djali MUTIARA NABILA Rossi Indiarto Siti Nurhasanah Talitha, Shabrina Gitta Tita Rialita