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All Journal Ekonomi Bisnis Jurnal AGROTEKNOLOGI Jurnal Teknologi Pangan REKAYASA Proceeding of International Congress Journal of Research and Technology The Spirit of Society Journal : International Journal of Society Development and Engagement Food Science and Technology Journal (Foodscitech) Jurnal Berdaya Mandiri Jurnal Pengabdian UNDIKMA Jurnal Pengabdian Masyarakat Indonesia International Journal of Engineering, Science and Information Technology Indonesian Journal of Engagement, Community Services, Empowerment and Development (IJECSED) International Journal of Engagement and Empowerment (IJE2) ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Prosiding Konferensi Nasional PKM-CSR Prosiding Seminar Nasional Kusuma

Endang Retno Wedowati

Universitas Wijaya Kusuma Surabaya

Author-ID : 533048

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Published : 34 Documents Claim Missing Document

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PENAMBAHAN EKSTRAK TEH TERHADAP KARAKTERISTIK MIE BASAH Rejeki, Fungki Sri; Puspitasari, Diana; Wedowati, Endang Retno
Journal of Research and Technology Vol 4, No 2 (2018)
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Wet noodles as a source of carbohydrates have a moderate GI value that is 53-56. For this reason, engineering processes was needed to reduce GI value so that it becomes safe and healthy food. Tea (Camellia sinensis) contains tannin polyphenols which can reduce protein and starch digestibility so that the glycemic response decreases. The addition of tea extract to the noodles will result in changes in product properties, so that research on quality of wet noodles with tea extract addition was needed. This research used Factorial Randomized Block Design. The first factor was tea type with two levels and second factor was tea extract concentration with three levels. The parameters observed were organoleptic test, namely taste, aroma and color, and chemical tests, namely protein and tannin content. The research conclusion were: (1) based on organoleptic test, the addition of green tea was preferred over black tea, (2) the addition of green tea and black tea did not caused significant differences in protein content, (3) the tannin content with the addition of green tea tends to be higher than black tea, and (4) the selected treatment was T1K1 (addition of 1% green tea extract) containing 5.81% protein and 15.39% tannin.

KEUNGGULAN KOMPETITIF GULA CAIR KIMPUL Rejeki, Fungki Sri; Puspitasari, Diana; Wedowati, Endang Retno
Journal of Research and Technology Vol 3, No 1 (2017)
Publisher : Universitas Nahdlatul Ulama Sidoarjo

The need for sugar as a sweetener is increasing, therefore need to look for alternative other sweeteners as sugar cane substitution, among them by developing liquid sugar from starch. Purse as one type of root crops have a great opportunity to be developed because it has a high carbohydrate content. The purpose of this research was to determine the best process of purse liquid sugar with acid hydrolysis and enzyme hydrolysis. This research consists of 2 stages. The first stage is the processing optimization by acid hydrolysis and the second stage is the processing optimization by enzyme hydrolysis. The parameters tested were oBrix, moisture content, ash content, and reducing sugar. The best process is based on the highest expectation value based Value Expectations Method. Furthermore, the products produce from the selected process calculated caloric value and the Glycemic Index (GI). The results of this research showed that: (1) The best acid hydrolysis process is adding acid 15 ml and hydrolysis time are 1 hour, which produces purse liquid sugar with 86.30% moisture content, 2,01% ash content, 13,33oBrix, 10,21% reducing sugar, 41 calories and IG value is 47,32; (2) The best enzyme hydrolysis process is adding 3 ml enzyme and hydrolysis temperature of 1000C, which produces purse liquid sugar with 73.73% moisture content, 0.24% ash content, 25.17 oBrix, 23,43% reducing sugar, 106 calories and IG value is 80.63.

PROPORSI MANGGA PODANG-PISANG KEPOK DAN KONSENTRASI JERUK NIPIS TERHADAP KARAKTERISTIK FRUIT LEATHER MANGGA Rejeki, Fungki Sri; Anggita, Della; Wedowati, Endang Retno
Journal of Research and Technology Vol 5, No 2 (2019)
Publisher : Universitas Nahdlatul Ulama Sidoarjo

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

Fruit leather is a snack product from puree of fruit look like thin sheeted with a thickness of 2-3mm, easily formed texture, and canâ??t broken when rolled. The raw material used was an extract of podang manggo. The fruit leather texture is influenced by pectin, acid, and sugar, so the addition of kepok banana puree is needed as a source of pectin, and lime juice to reduce pH on mixed puree. The research used Randomized Block Design with 2 factors and repeated 3 times. The first factor was the comparison of podang manggo extract and white kepok banana puree (90%:10%; 80%:20%; 70%:30%). The second factor was a concentration of lime juice (0%; 0,4%; 0,8%).Parametersobserved were yield, pH, moisture content, crude fiber content, reducing sugar content, and organoleptic including aroma, flavor, and texture. The result showed that the best treatment was 80% podang manggo extract, 20% white kepok banana puree, and 0,4% lime juice which fruit leather with characteristics yield 25,5%, pH value 4,2, water content 30,81%, crude fiber content 1,51%, reducing sugar content 55,97%, and the percentage of organoleptic scores of aroma 31,1%, taste 56,6%, and texture 47,7%.

KUALITAS BISKUIT MP-ASI DARI TEPUNG KOMPOSIT KIMPUL-KACANG TUNGGAK DAN TEPUNG SAGU SELAMA PENYIMPANAN Puspitasari, Diana; Rejeki, Fungki Sri; Wedowati, Endang Retno; Koesriwulandari; Kadir, Akmarawita
Journal of Research and Technology Vol. 6 No. 1 (2020): JRT Volume 6 No 1 Jun 2020
Publisher : 2477 - 6165

Kimpul can be used as various types of products to increase added value, one of that is biscuits. The advantages of biscuits include long-lasting, also easy to digest. Therefore biscuits can be made as complementary foods for ASI (MP-ASI). MP-ASI biscuits are commonly consumed by children aged 12-24 months. MP-ASI biscuits with the raw material of kimpul flour still need other ingredients to increase the protein content in order to meet the quality requirements, such as cowpea flour. To improve the texture to make it softer, it is used sago flour. Sago flour, which has a high starch content, also functions as an adhesive. This study aimed to determine the quality of the MP-ASI biscuit product of kimpul-cowpea composite flour and sago flour during storage. The research used a single factor RAK, namely the type of packaging (PE pouch, aluminum foil pouch, PE-aluminum foil pouch) and repeated three times. Observation during storage was done in every two weeks for six months. The parameters taken were physical characteristics, water content, Aw, FFA, TPC, and peroxide number. The results showed that during storage, there was a decrease in the quality of physical characteristics, increased water content, Aw, FFA, peroxide number, and TPC. Based on physical and chemical quality, the treatment that experienced the lowest quality decline was P1 (Aluminum Foil).

PENAMBAHAN EKSTRAK TEH TERHADAP KARAKTERISTI MIE BASAH Fungki Sri Rejeki; Diana Puspitasari; Endang Retno Wedowati
Journal of Research and Technology Vol. 4 No. 2 (2018): JRT Volume 4 No 2 Des 2018
Publisher : 2477 - 6165

Wet noodles as a source of carbohydrates have a moderate GI value that is 53-56. For this reason, engineering processes was needed to reduce GI value so that it becomes safe and healthy food. Tea (Camellia sinensis) contains tannin polyphenols which can reduce protein and starch digestibility so that the glycemic response decreases. The addition of tea extract to the noodleswill result in changes in product properties, so that research on quality of wet noodles with tea extract addition was needed. This research used Factorial Randomized Block Design. The first factor was tea type with two levels and second factor was tea extract concentration with three levels. The parameters observed were organoleptic test, namely taste, aroma and color, and chemical tests, namely protein and tannin content. The research conclusion were: (1) based on organoleptic test, the addition of green tea was preferred over black tea, (2) the addition of green tea and black tea did not caused significant differences in protein content, (3) the tannin content with the addition of green tea tends to be higher than black tea, and (4) the selected treatmentwas T1K1 (addition of 1% green tea extract) containing 5.81% protein and 15.39% tannin. Keywords: Wet Noodles, Tea Extract, Organoleptic, Protein, Tannin.

KEUNGGULAN KOMPETITIF GULA CAIR KIMPUL Rejeki, Fungki Sri; Puspitasari, Diana; Wedowati, Endang Retno
Journal of Research and Technology Vol. 3 No. 1 (2017): JRT Volume 3 No 1 Jun 2017
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v3i1.277

The need of sugar as a sweetener is increasing, therefore it needs to look for other alternative sweeteners by developing liquid sugar from starch. Purse as one type of potential root crops have a great opportunity to be developed because it contains a high carbohydrate. The purpose of this research is to determine the best process of purse liquid sugar with acid and enzyme hydrolysis. This research consists of two stages. The first stage is the optimization process using acid hydrolysis and the second stage is the optimization process using enzyme hydrolysis. The tested parameters are Brix, moisture content, ash content, and reducing sugar. The best alternative process is based on Value Expectations Method. Furthermore, the products are tested for caloric value and Glycemic Index (GI). The results shows: (1) The best of acid hydrolysis process is adding 15 ml acid with hydrolysis time 1 hour, which produces purse liquid sugar with 86.30% moisture content, 2,01% ash content, 13,33oBrix, 10,21% reducing sugar, 41 calories and GI value is 47,32; (2) The best of enzyme hydrolysis process is adding 3 ml enzyme and hydrolysis temperature of 100oC, which produces purse liquid sugar with 73.73% moisture content, 0.24% ash content, 25.17oBrix, 23,43% reducing sugar, 106 calories and GI value is 80.63. Keywords: Optimization Process, Hydrolysis, Liquid Sugar, Purse.

PROPORSI MANGGA PODANG-PISANG KEPOK DAN KONSENTRASI JERUK NIPIS TERHADAP KARAKTERISTIK FRUIT LEATHER MANGGA Rejeki, Fungki Sri; Anggita, Della; Wedowati, Endang Retno
Journal of Research and Technology Vol. 5 No. 2 (2019): JRT Volume 5 No 2 Des 2019
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v5i2.302

Fruit leather is a snack made from fruit puree in the form of thin sheets, plastic texture, and does not break when rolled. The raw material used was a podang mango extract. The component of pectin, acid, and sugar affect the fruit leather texture. Addition ofkepok banana puree needed as a source of pectin. Furthermore, the addition of ime juice to reduce pH on mixed puree. Randomized Block Design used with two factors and three replications. The first factor was the proportion of podang mango extract and kepok banana puree (90:10; 80:20; 70:30). The second factor was a concentration of lime juice (0%; 0,4%; 0,8%). The parameters observed were yield, pH, moisture content, crude fiber content, reducing sugar content, aroma, flavor, and texture. The research result showed that the best treatment was 80% podang mango extract, 20% kepok banana puree, and 0.4% lime juice.

Formulating Ginger Extract, Modified Cassava Flour (Mocaf) and Wheat Flour in Crispy Ginger Rejeki, Fungki Sri; Wedowati, Endang Retno; Puspitasari, Diana
Journal of Research and Technology Vol. 11 No. 1 (2025): JRT Volume 11 No 1 Juni 2025
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v11i1.1443

This study aims to determine the best composition related to the proportion of wheat flour and mocaf in processing crispy ginger and developing gluten-free food products. The study used factorial experiments with the first factor being proportion of mocaf and wheat flour (P1) consisting of three treatment levels are P1 (mocaf: wheat flour= 50:50), P2 (mocaf: wheat flour= 75:25), and P3 (mocaf: wheat flour= 100:0). The second factor was the concentration of ginger extract (J), consisting of three treatment levels are J1 (ginger extract concentration 20%), J2 (ginger extract concentration 30%), and J3 (ginger extract concentration 40%). The results of the study showed that the proportion of mocaf and wheat flour decreased protein, fat, and water content, but increased carbohydrate and antioxidant content in the crispy ginger. The concentration of ginger extract increased protein, fat, water, and antioxidant content but decreased carbohydrate content in the crispy ginger. Organoleptic testing showed that colour, aroma, taste, and texture were undesirable. The findings of this study indicate that the production of crispy ginger has potential, but improvements are needed for colour, aroma, taste, and texture parameters. The selected treatment alternative was the P2J2 treatment.

Co-Authors Adi Candra Adi Candra, Adi Akmarawita Kadir Akmarawita kadir, Akmarawita Alvin Juniawan Anggita, Della Arifudin, Ahmad Azis, Nur Cindy Sulistyawati Della Anggita Diana Puspitasari Diana Puspitasari Diana Puspitasari Dwi Bhakti Iriantini Dwi Haryanta Dwi Haryanta Emmy Wahyuningtyas Erna Haryanti Fathurrahman Fathurrahman Fathurrahman Fathurrahman Fungki Sri Rejeki Fungki Sri Rejeki Fungki Sri Rejeki Fungki Sri Rejeki Fungki Sri Rejeki Fungki Sri Rejeki Ika Rahmawati Ikhsan, Teguh Pribadi Indra Agustanugraha Pramadi Kejora Handarini Koesriwulandari Koesriwulandari, Koesriwulandari Marina Revitriani Marina Revitriani Min, Yosefina Theodesia Mrianingsih, Mrianingsih Rahayu, Wiji Rahmiati, Retnani Retnani Rahmiati Rosalina Edy Swandayani Suryaningsih, Dwie Retna Tri Rahayuningsih Tri Rahayuningsih Wanadiatri, Halia Waskito, Johan Paing Heru

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