Article Per Year (5 Year)
p-Index From 2021 - 2026
0.92
P-Index
This Author published in this journals
All Journal Ekasakti Jurnal Penelitian dan Pengabdian (EJPP) Sagu Jurnal Katalisator Jurnal Research Ilmu Pertanian
Inawaty Sidabalok, Inawaty
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Library & Information Science Public Health

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
Fortifikasi Kalsium Pada Kerupuk Ubi Kamang Dengan Tepung Tulang Ikan Tuna (Thunnus sp.) Efrinelti, Sintia; Yurnalis; Salihat, Rera Aga; Hermalena, Leffy; Sidabalok, Inawaty; Yessirita, Nita
Jurnal Research Ilmu Pertanian Vol. 5 No. 2 (2025): Jurnal Research Ilmu Pertanian (Agustus 2025)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/3te5he54

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh fortifikasi kerupuk singkong Kamang dengan tepung tulang ikan tuna (Thunnus sp.) terhadap kandungan gizinya. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan lima taraf perlakuan dan tiga ulangan. Data hasil pengamatan dianalisis menggunakan sidik ragam (ANOVA) dan dilanjutkan dengan uji Duncan’s New Multiple Range Test (DNMRT) pada taraf signifikansi 1%. Perlakuan dalam penelitian ini meliputi penambahan tepung tulang ikan tuna pada taraf: A (kontrol) = 0%, B = 5%, C = 10%, D = 15%, dan E = 20%. Hasil penelitian menunjukkan bahwa penambahan tepung tulang ikan tuna berpengaruh nyata terhadap kadar air, kadar abu, kadar kalsium, dan daya serap minyak, dengan nilai rata-rata kadar air sebesar 7,54–9,30%, kadar abu 8,37–14,73%, kadar kalsium 2,22–4,64%, dan daya serap minyak 1,04–6,70%. Semua perlakuan memenuhi standar mutu kerupuk sesuai SNI 0272-1991. Berdasarkan uji organoleptik, panelis lebih menyukai kerupuk singkong Kamang dengan penambahan tepung tulang ikan tuna sebanyak 5%, 10%, 15%, dan 20%.
CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF DONUTS FROM SEVERAL TYPES OF SWEET POTATO FLOUR Sidabalok, Inawaty; Salihat, Rera Aga; Farid, Muhammad; Fitria, Eddwina Aidila
JURNAL KATALISATOR Vol. 9 No. 1 (2024): Jurnal Katalisator Volume 9 No.1, April 2024
Publisher : LLDIKTI X Sumbar, Riau, Jambi, Kepri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62769/katalisator.v9i1.2802

Abstract

Donuts are a snack made from wheat flour and are popular among various groups. However, wheat flour contains gluten, which can cause the immune system of a person with celiac disease to react to gluten and attack the small intestine lining. Therefore, wheat flour needs to be substituted with alternative ingredients, one of which is sweet potato flour. This research aims to determine the effect of different types of sweet potato flour in making donuts on their chemical and organoleptic characteristics. The research design used was a Completely Randomized Design (CRD) with five treatments and three replications. Observation data were analyzed using ANOVA and Duncan's New Multiple Range Test (DNMRT) at α = 1%. The treatment in this study was the addition of variations of sweet potato flour (A = 50% white sweet potato, B = 50% purple sweet potato, C = 50% yellow sweet potato, D = 50% orange sweet potato, E = 50% cilembu sweet potato). Further test results showed that the addition of various variations of sweet potato flour had very significantly different effects on moisture, ash, fat, protein, carbohydrate content, and antioxidant activity. Based on organoleptic tests, the best treatment was treatment E (cilembu sweet potato flour) with an average value of 5.93 (very like), where the resulting donuts had the following chemical characteristics: moisture content (24.18%), ash content (2.10%), fat content (10.87%), protein content (14.96%), carbohydrate content (56.74%) and antioxidant activity (64.75%). Donuts with cilembu sweet potatoes have the most fragrant aroma, golden brown color, slightly sweet taste, and soft texture.
Uji Mutu Dodol Ketan dengan Substitusi Bubur Pisang Raja (Musa Acuminata) Basalius; Sidabalok, Inawaty; Yessirita, Nita; Hermalena, Leffy; Salihat, Rera Aga; Fitria, Eddwina Aidila
Jurnal Research Ilmu Pertanian Vol. 5 No. 1 (2025): Jurnal Research Ilmu Pertanian (Februari 2025)
Publisher : Fakultas Pertanian, Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/znrz1x71

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi pisang raja dan tepung beras ketan terhadap penilaian kualitas dodol beras ketan. Rancangan Acak Lengkap (RAL) digunakan dengan lima taraf perlakuan dan tiga kali ulangan. Data hasil pengamatan dianalisis menggunakan ANOVA, dilanjutkan dengan DNMRT pada taraf signifikansi 1%. Hasil penelitian menunjukkan bahwa substitusi pisang raja dan tepung beras ketan berpengaruh nyata terhadap kadar air, abu, lemak, protein, gula total, dan karbohidrat. Semua perlakuan memenuhi standar mutu dodol SNI 01-2986-1992, kecuali total gula dan karbohidrat (pada perlakuan D dan E). Dodol yang paling disukai panelis adalah perlakuan E (substitusi 50%), dengan kadar air 8,64%, abu: 1,33%, lemak: 13,27%, protein: 7,31%, gula total: 32,83%, dan karbohidrat 46.56%.    
Karakteristik Mutu Kopi Bubuk Talu Pasaman Barat Dengan Variasi Penambahan Bubuk Kayu Manis (Cassiavera) Aidila Fitria, Eddwina; Rosandi, Ropi; Sidabalok, Inawaty; Hermalena, Leffi; Yessirita, Nita
Ekasakti Jurnal Penelitian dan Pengabdian Vol. 5 No. 1 (2024): Ekasakti Jurnal Penelitian & Pegabdian (November 2024 - April 2025)
Publisher : LPPM Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/ejpp.v5i1.1202

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian bubuk kayu manis pada kopi Talu. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) 5 perlakuan dan 3 ulangan. Perlakuan adalah variasi penambaan kayu manis pada bubuk kopi sebesar (1%, 2%, 3%, 4% dan 5%). Hasil penelitian menunjukkan bahwa variasi penambahan bubuk kayu manis pada kopi bubuk Talu memberikan pengaruh sangat nyata terhadap: kadar air, kadar abu, aktivitas antioksidan dan nilai pH. Karakteristik bubuk kopi bubuk Talu terbaik yaitu pada fomulasi 3% (perlakuan C) dengan nilai proksimat sebagai berikut: kadar air 4.34%; kadar abu 3.98%; aktivitas antioksidan 71.44% dan nilai pH 4.98 pada formulasi 3% serta nilai organoleptik: rasa 4.90; aroma 5.90; dan warna 5.90. (perlakuan C).
SUBSITUSI TEPUNG SEMOLINA DENGAN TEPUNG KULIT PISANG KEPOK (Musa balbisiania L.) DALAM PEMBUATAN SPAGETI HITAM Yodi, Sandi Hendra; Fitria, Eddwina Aidila; Salihat, Rera Aga; Sidabalok, Inawaty; Hermalena, Leffy; Sumarno, Wawan
SAGU Vol. 23 No. 2 (2024): SAGU Journal – Agri. Sci. Tech., September, 2024, Vol. 23 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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

Abstract

This study aims to determine the effect of the substitution of semolina flour with kepok banana peel flour in making black spaghetti and to determine the best substitution treatment in making black spaghetti based on panellists assessment. A completely randomized design (CRD) including three replications and five treatment levels was employed in this investigation. ANOVA and DNMRT additional tests were used to examine the observation data at a 1% significance level. The observation data were analyzed using ANOVA and DNMRT further test at a significant level of 1%. The treatments in this study were the substitution of semolina flour with kepok banana peel flour (A=95% and 5%, B=90% and 10%, C=85% and 15%, D=80% and 20%, E=75% and 25%). The study's findings demonstrated that the water, ash, fat, protein, and carbohydrate content were significantly impacted by the substitution of semolina flour and banana peel flour. All treatments met the spaghetti quality requirements set by SNI 8777-2019, except for ash content and protein content in treatments D and E. The most preferred spaghetti was spaghetti with treatment C with a moisture content of 11.97%, ash content of 4.30%, fat content of 16.18%, protein content of 16.49%, and carbohydrate content of 79.54%. The results of this study are expected to contribute to the diversification of processed products based on semolina flour.
Co-Authors Aidila Fitria, Eddwina Basalius Efrinelti, Sintia Fitria, Eddwina Aidila Hermalena, Leffi Leffy Hermalena Muhammad Farid Nita Yessirita Rera Aga Salihat Rosandi, Ropi Sumarno, Wawan Yodi, Sandi Hendra Yurnalis