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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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Analisis Faktor - Faktor Yang berpengaruh Terhadap Kinerja Mesin Penggiling Biji Kopi Dengan Menggunakan Metode Taguchi Puspitasari, Diana; Wedowati, Endang Retno; Arifudin, Ahmad
REKAPANGAN Vol 1, No 2 (2007): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Analisis Faktor - Faktor Yang berpengaruh Terhadap Kinerja Mesin Penggiling Biji Kopi Dengan Menggunakan Metode Taguchi

Proses Pembuatan Burger Ikan Tengiri (Scmberomonrus sp) Kajian Jenis dan Konsentrasi Bahan Pengisi Yang Tepat Terhadap Penerimaan Konsumen Rahayuningsih, Tri; Wedowati, Endang Retno; Rahayu, Wiji
REKAPANGAN Vol 1, No 2 (2007): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Proses Pembuatan Burger Ikan Tengiri (Scmberomonrus sp) Kajian Jenis dan Konsentrasi Bahan Pengisi Yang Tepat Terhadap Penerimaan Konsumen

CHARACTERISTICS OF PURSEâCOWPEA COMPOSITE FLOUR BISCUITS ON DIFFERENT TYPES OF PACKAGING DURING STORAGE Tri Rahayuningsih, Endang Retno Wedowati, Diana Puspitasari, Fungki Sri Rejeki &
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
Publisher : Proceeding of International Congress

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Purse (Xanthosoma sagitifolium) is one type of tubers that have the potential for an alternative as a foodsource. Innovation for product needs to be done to exploit the potential of the purse. One form of theproducts that can be an alternative is purse biscuit. It is expected that purse biscuit will have a higher economicvalue. To improve nutrition in highâcarbohydrate purse then added cowpea flour to increase theprotein content in biscuits. Based on this background, this study aims to determine the character of thepurseâcowpea composite flour biscuits, as well as knowing the shelf lifeâs biscuits in various types of packagingmaterials. Results showed treatmentâselected purseâcowpea composite flour in the composition 50%purse flour and 50% cowpea flour. While the flour formula to made biscuit products are selected on compositeflour of 60% purseâcowpea flour and 40% wheat flour. While thatâs flour formula have characteristics,namely: 2,790% Moisture content, 1,627% ash content, 50,080% carbohydrate content, 6,580% proteincontent, fat content 35,113%, and 210,030% raise power. Based various types of packaging(polypropilene plastic, polyethilene plastic, and aluminum foil) during productâs storage, the selectedtreatment results obtained using the storage of aluminum foil with a total expected value 7,06 with assessmentcriteria are moisture content, ash content, carbohydrate content, protein content, fat content, andTPC.Keywords: purse, cowpea, biscuits, composite flour

ANTIMICROBIAL TEST OF âTUTUPâ FLOWERS (Macaranga tanarius (L.) Mull.Arg.) Diana Puspitasari, Fungki Sri Rejeki, Endang Retno Wedowati &
Proceeding of International Congress 2014: Challenges of Biotechnological Research in Food and Health
Publisher : Proceeding of International Congress

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Preservation âsiwalanâ sap in Lamongan done in two ways, namely by the addition of lime solutionand by addition of liquid of âtutupâ flowers. âTutupâ flowers ((Macaranga tanarius (L.) Mull.Arg.) (nameof Lamongan district) is included in the family Euphorbiaceae. Sugar is produced from the sap with liquidof âtutupâ flowers preservative have better quality than the other sap preservative. The results also showedthat the sap with liquid of âtutupâ flowers preservative have a longer shelf life, with a fewer the number oftotal microbes. Therefore, it needs to be studied a potential âtutupâ flowers extract as an antiâmicrobialmaterial. The purpose of this study is as follows: (1) to know and effectiveness test of âtutupâ flowers preservativeagainst pathogenic microorganisms and food destroyer, (2) to determine part of âtutupâ plantswhich potentially as a preservative, and (3) to determine the minimum concentration of preservative withContact Method.The results showed the following: (1) Growth of Saccharomyces cerevisiae and Staphylococcus aureuscan be inhibited by liquid of âtutupâ flowers, but the growth of Pseudomonas fluorecens are not inhibitedby liquid of âtutupâ flowers; (2) Pseudomonas fluorecens bacterial growth can be inhibited by a solution oflime, but the growth of Staphylococcus aureus and the Saccharomyces cereviseae not inhibited by a solutionof lime; (3) Inhibited the growth of Staphylococcus aureus by addition of âtutupâ plant leaves extractwith concentration 30 % and âtutupâ plant flowers extract with 20% and 30% concentration, inhibited thegrowth of Pseudomonas fluorecens by addition of âtutupâ plant leaves and flowers with 20% and 30% concentration,whereas inhibited the growth of Saccharomyces cereviceae by the addition of leaf extract ofâtutupâ plant with a concentration of 20% and 30% and a flower extract of âtutupâ plant with a minimumconcentration of 10%; and (4) furthermore used flower extract of âtutupâ plant with concentration of atleast 20% can inhibited the growth of Staphylococcus aureus, Pseudomonas fluorecens, and Saccharomycescereviceae.Key words: âtutupâ flowers (Macaranga tanarius); antimicrobial; natural preservatives

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

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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%.

Implementasi Quality Function Deployment (QFD) pada Produk Susu Kedelai Puspitasari, Diana; Wedowati, Endang Retno; Min, Yosefina Theodesia
Rekayasa Vol 2, No 2: Oktober 2009
Publisher : Universitas Trunojoyo Madura

Soya milk is healthy drink, and high nutrition such as protein, lowfat, carbohidrat, calsium, phosplior, iron, and vitamin. Besides that soya milk also cheaper than cow milk. But market of soya milk can not be expanse. Based on that reason needed toJznd solution to improve market of soya milk. Solution can be started from voice of customer. Research for the voice of customer can be use Quality Function Deployment (QFD) method. By this method in this research we can understand what customer want. Customer of soya milk want fit volume and good packaging beside low price or we can say low price with hzgh quality. It can be start from improve nutrition, packaging, flavour, volume, price, taste, and performance produk as atribut-atribut base on voice of customer.Keyword: soya milk, Quality Function Deployment, voice of cuatomer.

Implementasi Value Stream Mapping untuk Pertimbangan Desain Ulang Tata Letak Fasilitas Produksi Wedowati, Endang Retno; Puspitasari, Diana; Mrianingsih, Mrianingsih
Rekayasa Vol 2, No 2: Oktober 2009
Publisher : Universitas Trunojoyo Madura

Lay out as apart of production facility problem have to made good design. Good desig11 of lay out production facility will be support good efficiency_ production. Base on that problem, this research aim to redesign lay out (relayout) production faczlzty to make good efficiency production. Relayout production facility can be use Value Stream Mapping Tools. Based on analisis by using Value Stream Mapping Tools can be reduced total cycle timefrom 1022 minutes become 917 minutes, reduce qistance of material handling. Implementatzon of relayout will give good efficinecy productzon.Keyword: relayout, Value Stream Mapping Tools.

PROPORSI MOCAF DAN TEPUNG LARUT DENGAN PENAMBAHAN MALTODEKSTRIN PADA PENGOLAHAN COOKIES Indra Agustanugraha Pramadi; Fungki Sri Rejeki; Tri Rahayuningsih; Endang Retno Wedowati
JURNAL AGROTEKNOLOGI Vol 13 No 02 (2019)
Publisher : Faculty of Agricultural Technology, University of Jember

Cookies is snacks made from wheat flour. Wheat flour contains gluten which cannot be consumed by people with celiac diseases and autism. MOCAF is a modification of cassava flour that changes functional properties and can be used to substitute wheat flour. The use of MOCAF produces cookies that are hard-textured, so it is necessary to add arrowroot flour. Arrowroot flour was chosen because it contains low calories and non-gluten. Maltodextrin was used as maker crispy and binder ingredients. The research aimed were to determine the effect of MOCAF and arrowroot flour proportion and maltodextrin addition to the cookies characteristics, and determine the best alternative cookies processing. This research used factorial randomized block design with two factors. First factor was MOCAF and arrowroot flour proportion (T) with three levels (T1=100%:0%, T2=95%:5%, T3=90%:10%) and second factor was maltodextrin concentration (M) with three levels (M1=2%, M2=4%, M3=6%). Parameters research were proximate analysis, calories, yield, ability to swell, and organoleptic properties. The alternative selection used Expectation Value method. The results showed that there were no interactions between treatments on all research parameters, T treatment was significantly different on all organoleptic parameters, M treatment was significantly different on yield, fat and carbohydrate content, organoleptic properties, and the chosen treatment was T2M3 with expectation value was 8.21. Keywords: arrowroot flour, maltodextrin, MOCAF, non-gluten cookies

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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