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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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Journal : Stigma : Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa

 1 
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 Raihan Zhafran Fajar Rizq 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 Wahyu Kanti Dwi Cahyani Wardah Yuliasanti, Ristin