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All Journal Heuristic ABDI MASSA: Jurnal Pengabdian Nasional Agricultural Science Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Agroteksos Stigma : Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa
Dwi Agustiyah Rosida, Dwi Agustiyah
Fakultas Vokasi, Program Studi Agroindustri, Universitas 17 Agustus 1945
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Mathematics Public Health Social Sciences Other

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EVALUASI SIFAT FISIKOKIMIA TEMPE WARNA DENGAN PENGGUNAAN KUNYIT SEBAGAI PEWARNA ALAMI DAN PENAMBAHAN SDB ( Sabouraud Dextrose Broth) Sihmawati, Rini Rahayu; Panjaitan, Tiurma W. Susanti; Rosida, Dwi Agustiyah
Heuristic Vol 14 No 01 (2017)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v14i01.1041

Abstract

This research is determining the impact of adding natural dyes turmeric and Sabouraud Dextrose Broth (SDB) against physicochemical of tempeh. Benefits of the research is to support the food security program through increased value-added tempeh using natural dyes. This research was conducted by the method of experimental design was completely randomized. The first treatment is concentration of turmeric (K) and the second is the concentration of SDB. The first consists of three concentration levels (0.5% , 1% and 1.5%), and the second also consists of three concentration levels (1% , 2% and 3% ) and repeated 3 times. The test results chemically the protein , fat and ash contents between the tenth treatment showed not significant (P> 0.05), the test results of water content between the ten treatments of at least two show difference (P <0.05), also carbohydrate (P <0:01).Keywords: physicochemical, colored tempeh, turmeric, natural dyes, SDB
ASPEK MUTU DAN TINGKAT KESUKAAN KONSUMEN TERHADAP PRODUK MIE BASAH DENGAN SUBSTITUSI TEPUNG PORANG Panjaitan, Tiurma W Susanti; Rosida, Dwi Agustiyah; Widodo, Richardus
Heuristic Vol 14 No 01 (2017)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v14i01.1040

Abstract

Keunggulan tepung porang (Amorphophallus konjac) adalah memiliki kandungan serat tinggi, terutama pembubaran serat. Selain itu, tepung ini memiliki kemampuan menyerap air dan bisa membentuk gel yang bisa meningkatkan kelenturan pada mie basah. Rumusan masalahnya adalah bagaimana jika tepung porang digunakan sebagai ramuan dalam pembuatan mie basah, apakah mie basah yang terbuat dari tepung porang lebih disukai oleh konsumen? Penggantian tepung porang ternyata memberikan pengaruh yang signifikan terhadap kandungan air, protein, lemak, karbohidrat dan abu mie basah. Mie dengan lebih banyak tepung porang tersubstitusi, maka kadar air, kadar lemak dan kadar abu meningkat, sementara kadar protein dan karbohidrat menurun. Hasil uji organoleptik yang menggambarkan tingkat preferensi konsumen terhadap mie basah yang dimasak yang dihasilkan, menunjukkan bahwa tepung substitusi porang sampai 15% tekstur dan warna lebih disukai oleh konsumen. Untuk penyedap, substitusi tepung porang 10% masih disukai konsumen dengan frekuensi 40%, sedangkan tepung substitusi porang di atas 10% hanya beberapa negara bagian seperti aroma mie basah yang dihasilkan.Kata kunci: Tingkat kesukaan, mie basah, tepung porang
EVALUASI MUTU MIE BASAH DENGAN SUBSTITUSI TEPUNG PORANG DAN KARAGENAN SEBAGAI PENGENYAL ALAMI Sihmawati, Rini Rahayu; Dwi Agustiyah Rosida, Dwi Agustiyah Rosida Dwi Agustiyah Rosida; Panjaitan, Tiurma Wiliana Susanti
Heuristic Vol 16, No 1 (2019)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v16i1.2485

Abstract

Mie merupakan produk pangan yang terbuat dari tepung terigu dan  disukai masyarakat serta telah menjadi salah satu  pangan alternatif pengganti nasi di Indonesia. Porang  merupakan  tanaman lokal Indonesia yang kaya akan  pati dan karbohidrat sehingga dapat dijadikan bahan baku pangan pokok sebagai tepung yang dapat dikembangkan sebagai bahan baku substitusi tepung terigu, dan dapat digunakan sebagai bahan dasar mie. Sementara itu  karagenan merupakan senyawa hidrokoloid yang diekstraksi dari rumput laut merah jenis Eucheuma cottonii yang  berperan penting sebagai stabilisator (pengatur keseimbangan), bahan pengental, pembentuk gel, pengemulsi dan lainnya sehingga karagenan yang ditambahkan kedalam produk mi akan meghasilkan produk yang lebih lentur dan tidak mudah patah. Perlakuan yang dilakukan yaitu kombinasi antara tepung porang dan tepung karagenan dengan perbandingan  P1K1 : 60%  : 2% : 38%  (tepung terigu:  karagenan:tepung porang), P2K2 : 60% : 4%: 36% (tepung terigu :  karagenan: tepung porang), P3K3 : 60% : 6% : 34% (tepung terigu :  karagenan: tepung porang), P4K4 : 60% : 8%: 32% (tepung porang : tepung karagenan: tepung terigu). Hasil penelitian menunjukan bahwa  perlakuan P4K4  lebih disukai panelis untuk parameter tektur,aroma dan rasa. Sedamgkan untuk para,meter warna, panelis cenderung memberikan penilaian yang sama untuk semua perlakuan.Kata Kunci : Mie, Subsitusi, Porang, Karagenan, Pengenyal alami
TINGKAT KESUKAAN KONSUMEN TERHADAP ROTI TAWAR DENGAN PENAMBAHAN TEPUNG KULIT ARI KEDELAI (GLYCINE MAX) DAN SARI BIT (BETA VULGARIS L) Rosida, Dwi Agustiyah; Susanti, Tiurma Wiliana; Prima Sari, Putri Kurnia
Heuristic Vol 17, No 1 (2020)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v17i1.3568

Abstract

Kulit ari kedelai mengandung serat cukup tinggi, sedangkan bit memiliki komposisi kandungan zat gizi yang cukup lengkap. Penelitian ini mengkaji tingkat kesukaan konsumen terhadap roti tawar yang diberi  penambahan tepung kulit ari kedelai (K) dan sari bit (B). Diharapkan penambahan tepung kulit ari kedelai dan sari bit dapat meningkatkan nilai gizi roti tawar dan disukai konsumen. Dosis tepung kulit ari kedelai yang digunakan, K1 5%, K2 10%, K3 15%  dan sari bit  B1 75 ml, B2 150 ml. Roti tawar diuji cobakan pada 20 orang panelis meliputi: tekstur, warna, aroma dan rasa dengan mengunakan lima skala (sangat suka, suka, agak suka, tidak suka, sangat tidak suka). Hasil penelitian menunjukkan untuk tekstur K2B2 merupakan perlakuan yang disukai oleh sebagian besar panelis, untuk warna perlakuan K1B2 dan K3B2, untuk aroma perlakuan K1B1 dan K2B1 dan untuk rasa perlakuan K1B1 yang disukai oleh sebagian besar panelis.
TINGKAT KESUKAAN KONSUMEN TERHADAP BAKSO UDANG DENGAN SUBSTITUSI TEPUNG TALAS (Colocasia esculenta (L.) Schot) Maruta, Adinda Rizki; Rosida, Dwi Agustiyah; Susanti, Tiurma Wiliana
Heuristic Vol 18, No 1 (2021)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/heuristic.v18i1.5328

Abstract

Penelitian ini bertujuan untuk mengetahui tingkat kesukaan konsumen terhadap bakso udang yang disubstitusi tepung talas dengan komposisi tepung : P1T1 (tapioka 40 gram dan talas 10 gram, P2T2 (tapioka 30 gram dan talas 20 gram), P3T3 (tapioka 20 gram dan talas 30 gram), P4T4 (tapioka 10 gram dan talas 40 gram) dan K (kontrol tepung tapioka 50 gram). Bakso udang diuji cobakan pada 30 orang panelis menggunakan uji organoleptik yang meliputi: tekstur, warna, aroma dan rasa dengan mengunakan 5 skala (sangat suka, suka, agak suka, tidak suka, sangat tidak suka). Hasil penelitian menunjukkan  pada kategori tekstur, perlakuan kontrol dan P1T1 disukai oleh sebagian besar panelis (46,7%), semakin banyak substitusi tepung talas semakin sedikit panelis yang menyukai tekstur bakso udang. Pada kategori warna perlakuan Kontrol, P1T1 dan P2T2 disukai oleh 30%–33,3%  panelis, semakin banyak substitusi tepung talas semakin sedikit panelis yang menyukai warna bakso udang. Untuk kategori Aroma sebagian besar panelis menyukai perlakuan P2T2 (36,7%), sedangkan untuk perlakuan lain kesukaan panelis terhadap aroma tidak jauh berbeda (23,3%-26,7%) Jumlah panelis yang menyukai rasa bakso udang dengan substitusi tepung talas tidak berbeda jauh pada semua perlakuan, yaitu berkisar 30%.
PENINGKATAN KUALITAS ABON NANGKA MUDA DENGAN SUBSTITUSI TEPUNG TEMPE. KAJIAN DARI KANDUNGAN PROTEIN DAN TINGKAT KESUKAAN KONSUMEN Rosida, Dwi Agustiyah; Widodo, Richardus
Heuristic Vol 12 No 01 (2015)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v12i01.627

Abstract

In recent days, a modern society especially those who live in town, trend to consumption more nutritious food with low in calorie and cholesterol free. Synthetic “abon” made from young jackfruit is one of good vegetable food which are have potentially prized to develop. The lack of protein, can be handled by protein fortification. Tempe is one of Indonesian traditional food with rich in protein can be considered as fortification agent. Research on tempe flour as fortification agent of young jackfruit “abon” has been done. The purpose of the research is to know how many tempe flour can be added to got optimum acceptability of the product. The experiment carried out in 3x2 factorial randomized block design. The first factor are 2,5 %, 5 %, and 7,5 % w/w of tempe flour, and the second factors are treatment of tempe before floured, that is steamed and not steamed. Variance analysis of protein content shows that 1) there is significant difference among the 3 level of first factor (P<0.01), either of the 2 level of the second factor (P<0.01). Combination of 7,5 % w/w and not steamed tempe flour give the best result with 9,886 % in protein content. 2) there is not significant interaction effect between the two factors analyzed against the protein content (P>0.05). 3) Sensory test of texture and flavor show no difference score among the treatments (P>0.05) while for the color of the product, the panelist give different score (P<0,01)Kata Kunci : abon nangka muda, fortifikasi, tepung tempe
OPTIMASI KUALITAS KEMBANG GULA LUNAK DARI BUAH NANAS (Ananas comosus L) KARENA PERBEDAAN KONSENTRASI SIRUP GLUKOSA DAN PUTIH TELUR Setyono, Rahmat Edy; Sihmawati, Rini Rahayu; Rosida, Dwi Agustiyah
Heuristic Vol 12 No 01 (2015)
Publisher : Fakultas Teknik Universitas 17 Agustus 1945 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30996/he.v12i01.625

Abstract

The aim of this research was to know the effect of glucose syrup and albumen to quality of pineapple softcandy in physical, chemical and organoleptic and to know the right glucose syrup and albumen concentration of the making pineapple softcandy.The research used Completely Randomized Block Design, with consist of 3 level with 3 times repeat , the glucose syrup ( G) ( 35%,50%, 65%) and albumen ( A) ( 2%, 4%, 6%).Chemical properties of the test include water content, reducing sugar and physic properties such as texture and sensory testing include flavor and color. Obtained data were tested using ANOVA followed by BNT if it showed the real difference in treatment and used DMRT if there were interaction between two factor. The results of this research showed that the addition of glucose syrup and egg albumen real effect on reducing sugar levels and no real effect on the moisture content and texture of pineapple softcandy . The average sugar content is highest reduction in treatment G3A3 (35 .107%) and the lowest in treatment G1A1 (34 163%). Differences in execution time trial showed no significant differences in effect on all parameters tested. Organoleptic test results showed the majority of panelists do not like to color soft confectionery pineapple. As for the taste of the most preferred in the treatment G3A3.Kata kunci : kembang gula lunak, sirup glukosa, putih telur, buah nanas
Analisis Proksimat Abon Bonggol Pisang Dengan Fortifikasi Tepung Tempe Dan Lesitin Rini Rahayu Sihmawati; Dwi Agustiyah Rosida
STIGMA: Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa Vol 13 No 01 (2020)
Publisher : FMIPA : Universitas PGRI Adi Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/stigma.13.1.2416.1-7

Abstract

The aim of this research was to evaluate a proximate test (protein, fat, water content and carbohydrate) shredded banana corm with tempeh flour and lechitin fortification. This research is an experimental study using a completely randomized design factorial pattern. The first treatment was: Tempe soybean flour (T) with a level of T1 (5%), T2 (10%) and T3 (15%). The second treatment was lecithin (L) with levels of L1 (3%), L2 (5%) and L3 (7%) so that 9 treatment combinations were obtained. The collected data were analyzed with a 2-way classification variance test (analysis of variance). If there is a difference between treatments followed by LSD test. Proximate test results on the protein content of shredded banana corm showed that the addition of tempeh flour (T) had a very significant effect on protein content (P <0.01), while the addition of lecithin (L) was not significant (P> 0.05) both tempeh flour and lechitin did not significant on fat content and water content (P> 0.05). Tempeh flour (T) has a very significant effect on carbohydrate content (P <0.01), while the addition of lecithin (L) is not significant (P> 0.05). Keywords: banana corn, shredded, tempeh flour, lecithin, proximate test
Tekstur, Kadar β-Karoten dan Kalsium Flakes dengan Formulasi Tepung Labu Kuning dan Daun Kelor Tiurma Wiliana Susanti Panjaitan; Dwi Agustiyah Rosida
STIGMA: Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa Vol 14 No 01 (2021)
Publisher : FMIPA : Universitas PGRI Adi Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/stigma.14.01.3527.28-33

Abstract

Flakes can be made from various food ingredients that contain carbohydrates and can be added to other nutritional sources to meet nutritional needs. Therefore, it is important to create cereal products that meet the criteria as alternative foods rich in energy, protein and other nutrients such as calcium (Ca). Yellow squash contains β- carotene while moringa plants, especially in leaves, contain high levels of calcium. The study aims to determine the Ca content and texture of the flakes substituted with pumpkin flour and moringa leaf flour. Substitution with pumpkin and moringa leaves is expected to meet the need for β-carotene and calcium. This research is an experimental study using a completely randomized design with one factor, namely the formulation of pumpkin flour and moringa leaf flour to substitute wheat flour with the composition of F0 (100: 0: 0), F1 (70: 27,5: 2,5), F2 (70: 25: 5) and F3 (70: 22,5: 7,5). The parameters observed were β-carotene levels, calcium levels and physical / texture properties were analyzed by analysis of variance (ANOVA) and the least significant difference (LSD) if there was a difference at the 5% real level. The results showed that the flour formulation of pumpkin and moringa leaf had no effect on the flake texture but significantly affected calcium and β-carotene levels. The more the addition of moringa leaf flour and the less pumpkin flour, the higher the calcium level. Conversely, the more pumpkin flour added, and the more moringa leaf flour reduced, the higher the β-carotene content. Based on the β-carotene content, the recommended formula is F1 because it produces the highest β-carotene content, while the F3 formulation produces the highest calcium content. Keywords: flake, pumpkin flour, moringa leaf flour, β-carotene, calcium content, texture
Pengaruh Kombinasi Kulit Semangka (Citrullus lanatus) Dan Jambu Biji Merah (Psidium guajava) Terhadap Kualitas Selai Lembaran Tiurma Wiliana Susanti Panjaitan; Dwi Agustiyah Rosida
STIGMA: Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa Vol 14 No 02 (2021)
Publisher : FMIPA : Universitas PGRI Adi Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/stigma.14.02.4563.71-81

Abstract

Producing fruit leather in Indonesia is still rarely done in the food industry, even though it is hoped to make bread presentation problems more practical. Fruit leather can be made from fruits, such as using watermelon skin (albedo) which is often discarded even though the pectin content is high. Watermelon rind has a color, taste and aroma that is less attractive, so it needs to be combined with red guava because it has a distinctive color, taste and aroma. This study aims to identify the effect of the combination of watermelon skin and red guava on sheet jam's chemical, physical, and organoleptic characteristics. Also, to determine the most preferred combination based on organoleptic tests. The study used a completely randomized design with 1 factor: a combination of watermelon skin and red guava with 4 levels of treatment : P1 (20% : 80%), P2 (30% : 70%), P3 (40% : 60%) dan P4 (50% : 50%). Parameters observed were water content, pectin content, pH, ash content, reducing sugar content, total dissolved solids and texture. This data is analyzed by Analysis of Variance and the smallest significant difference (if there is a difference). The organoleptic test was carried out on 44 panelists (untrained) covering taste, color, aroma and texture using five levels of preference scale: very dislike (1), dislike (2), neutral (3), like (4) and very like (5). The formulation with the use of more watermelon skin and less red guava resulted in an increase in water content and pectin content, the texture was more supple. On the other hand, reducing sugar content, total dissolved solids and ash content decreased. In terms of color and taste, panelists prefer P1 and P2 treatments. Regarding aroma, the four treatments received relatively the same response, as for texture, panelists prefer the P3 treatment, therefore the recommended combination is treatment P1 and P2. Keywords: fruit leather, watermelon skin, guava, jam quality, organoleptic test
Co-Authors Amelia Nirmalawati Anita Wulandari, Anita Fajriyah, Maulidatul Hasbiyah, Hasbiyah Mahayani, A. A Putu Sri Maruta, Adinda Rizki Nirmalawaty, Amelia Panjaitan, Tiurma W Susanti Panjaitan, Tiurma W. Susanti Prima Sari, Putri Kurnia Rahayu Sihmawati, Rini Rahmat Edy Setyono, Rahmat Edy Richardus Widodo Richardus Widodo, Richardus Rini Rahayu Sihmawati Rini Rahayu Sihmawati Rizka Larasati Putri Sulthan Haz Syafiq Mubarok Susanti, Tiurma Wiliana Tiurma Wiliana Susanti Pandjaitan Tiurma Wiliana Susanti Panjaitan Vera Amanda Putri Wardah Yuliasanti, Ristin