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All Journal Pro Food Agrivet: Jurnal Ilmu-ilmu Pertanian dan Peternakan Journal of Food and Agricultural Product Journal of Food and Agricultural Technology Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Yuli Perwita Sari
Universitas Mercu Buana Yogyakarta
Agriculture, Biological Sciences & Forestry Chemistry Economics, Econometrics & Finance Engineering Public Health Social Sciences

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Karakteristik Fisik, Kimia dan Kesukaan Katte Tong Mocaf-Terigu dengan Penambahan Bubuk Kunir Putih (Curcuma mangga Val.) dan Baking Powder Nur Aisyah; Dwiyati Pujimulyani; Yuli Perwita Sari
Journal of Food and Agricultural Product Vol 3, No 1 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i1.3610

Abstract

Mocaf flour is a local food source that can be substituted in katte tong as a functional food. The addition of white saffron powder (Curcuma mangga Val.) which has high antioxidant activity is believed to be able to ward off free radicals. This study aims to produce katte tong mocaf products that contain antioxidant activity with variations in the addition of white saffron powder and baking powder and determine the effect on the physical, chemical, and level of liking of katte tong. This study used a 2-factorial completely randomized design (CRD), namely variations in the addition of 5, 10, and 15% white saffron powder and 1, 1.5, and 2 g of baking powder. The data obtained were tested statistically with Univariate Analysis of Variance (ANOVA), if there was a significant difference, it was tested with Duncan Multiple Range Test (DMRT) ɑ=0.05. The results showed that variations in the addition of white saffron powder and baking powder had a significant effect on the characteristics of physical, chemical, and level of liking of the resulting mocaf katte tong. Katte tong mocaf with the addition of 10% white saffron powder and 2% baking powder is a katte tong that is favored by panelists. The results of the analysis of the selected mocaf katte tong had a moisture content of 2.70%bb, protein 8.35%bb, antioxidant activity of the DPPH method 35.12%RSA, antioxidant activity of the FRAP method 6.53% mg E Ferro/g, and total phenols 14.02 mg GAE/g. Keywords: white saffron, antioxidant activity, baking powder, katte tong
Kualitas kimia susu Kambing Sapera (Saanen Peranakan Etawah) di Wayang Dairy Farm, Kabupaten Bandung Ajat Sudrajat; Yuli Perwita Sari; Raden Febrianto Christi; Asep Rahmat Khaerudin
Agrivet : Jurnal Ilmu-Ilmu Pertanian dan Peternakan (Journal of Agricultural Sciences and Veteriner) Vol. 11 No. 1 (2023): Juni
Publisher : Fakultas Pertanian Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/agrivet.v11i1.6152

Abstract

Research on the chemical quality of Sapera goat milk at Wayang Dairy Farm Bandung Regency has been carried out. This study aimed to determine and examine the chemical quality of fresh milk in the dairy company Wayang Dairy Farm. This research was conducted in May-June 2023 at Wayang Dairy Farm, Pangalengan District, Bandung, Laboratory of Nutrition and Animal Product Technology, Faculty of Agroindustry, Universitas Mercu Buana Yogyakarta and Food Technology and Agricultural Products test laboratory, Faculty of Agricultural Technology, Universitas Gadjah Mada. The research method used a survey method and tested the chemical quality of fresh milk from the morning milking of 10 Sapera goats. The observed parameters of the chemical quality of fresh milk are protein content, fat and specific gravity of milk. The collected test result data is then tabulated and averaged using MS. Office Excel and analyzed descriptively. The results showed that the chemical quality of fresh milk on average had a protein content of 4.71%, fat of 6.70%, and specific gravity of 1.3139 g/ml. It was concluded that the chemical quality of fresh milk at Wayang Dairy Farm is very good and in accordance with the Indonesian national standard (SNI) 2011.
Karakteristik Fisik, Kimia dan Kesukaan Katte Tong Mocaf-Terigu dengan Penambahan Bubuk Kunir Putih (Curcuma mangga Val.) dan Baking Powder Nur Aisyah; Dwiyati Pujimulyani; Yuli Perwita Sari
Journal of Food and Agricultural Product Vol. 3 No. 1 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i1.3610

Abstract

Mocaf flour is a local food source that can be substituted in katte tong as a functional food. The addition of white saffron powder (Curcuma mangga Val.) which has high antioxidant activity is believed to be able to ward off free radicals. This study aims to produce katte tong mocaf products that contain antioxidant activity with variations in the addition of white saffron powder and baking powder and determine the effect on the physical, chemical, and level of liking of katte tong. This study used a 2-factorial completely randomized design (CRD), namely variations in the addition of 5, 10, and 15% white saffron powder and 1, 1.5, and 2 g of baking powder. The data obtained were tested statistically with Univariate Analysis of Variance (ANOVA), if there was a significant difference, it was tested with Duncan Multiple Range Test (DMRT) ?=0.05. The results showed that variations in the addition of white saffron powder and baking powder had a significant effect on the characteristics of physical, chemical, and level of liking of the resulting mocaf katte tong. Katte tong mocaf with the addition of 10% white saffron powder and 2% baking powder is a katte tong that is favored by panelists. The results of the analysis of the selected mocaf katte tong had a moisture content of 2.70%bb, protein 8.35%bb, antioxidant activity of the DPPH method 35.12%RSA, antioxidant activity of the FRAP method 6.53% mg E Ferro/g, and total phenols 14.02 mg GAE/g. Keywords: white saffron, antioxidant activity, baking powder, katte tong
Application of Coffee Flavor in Making Cookies with Uwi Flour Substitution at Pondok Rumah Sajada Sleman Yogyakarta: Aplikasi Flavor Kopi pada Pembuatan Cookies dengan Substitusi Tepung Uwi di Pondok Rumah Sajada Sleman Yogyakarta Siti Tamaroh; Yuli Perwita Sari; Tyastuti Purwani
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol. 8 No. 1 (2024): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : DPD Jatim Perkumpulan Dosen Indonesia Semesta

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

Abstract

Arabica coffee milling is one of the business units run at Pondok Rumah Sajada Sleman, Yogyakarta. Its use is still limited to selling ground coffee products or as an ingredient in coffee drinks at local drink shops. Therefore, the potential of this coffee needs to be developed more widely and have a selling value like cookie products. Cookies are a food product that is very familiar to the public. The light texture, flavors, and aromas that can be developed in various ways make the trend of cookie consumption even more attractive. On the other hand, students in Islamic boarding schools need to be equipped with knowledge related to food product processing, which can later become a provision for their future independence. In this service activity, socialization, and the practice of applying coffee flavor to making cookies with the substitution of purple uwi flour have been carried out at the cottage. Apart from utilizing the existing potential of ground coffee, coffee can increase consumers' attraction to cookies. The activity method is carried out using lecture techniques, which are equipped with the distribution of posters to each student and the practice of making cookies together. The boarding school administrators and students appreciated the positivity of this activity. This activity can be further developed by making other low-calorie cookies and business management training for students.
Karakteristik Fisik, Kimia, dan Struktur Mikro Cookies Terigu-Mocaf dengan Penambahan Bubuk Teh Hitam Muhammar Akbar Danardi; Siti Tamaroh Cahyono Murti; Yuli Perwita Sari
Pro Food Vol. 12 No. 1 (2026): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v12i1.539

Abstract

Cookies umumnya terbuat dari tepung terigu, namun juga dapat dibuat menggunakan bahan alternatif seperti tepung umbi-umbian, kacang-kacangan, atau buah-buahan. Salah satu alternatif tepung terigu yang menjanjikan adalah mocaf. Bubuk teh hitam kaya akan antioksidan sehingga berpotensi sebagai bahan pembuatan cookies bernutrisi. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan bubuk teh hitam dengan kualitas berbeda—Broken Orange Pekoe (BOP), Broken Orange Pekoe Fanning (BOPF), dan Pekoe Fanning (PF)—pada konsentrasi 2%, 4%, dan 6% terhadap sifat fisik, kimia, aktivitas antioksidan, serta mikrostruktur cookies terigu–mocaf. Rancangan percobaan dalam penelitian ini menggunakan Rancangan Acak Lengkap. Cookies diuji kekerasan, tingkat pengembangan, warna (nilai L*, a*, b*), aktivitas antioksidan, serta mikrostrukturnya. Hasil penelitian menunjukkan bahwa kekerasan meningkat seiring dengan penambahan konsentrasi bubuk teh hitam semua kualitas, dengan nilai tertinggi dicapai oleh BOP 6% sebesar 3.871,83 g. Peningkatan konsentrasi teh menurunkan daya kembang cookies pada semua kualitas teh. Penambahan bubuk teh hitam menurunkan nilai L*, a*, b*, sehingga produk menjadi lebih gelap, kurang merah, dan kurang kuning. Cookies terigu-mocaf dengan penambahan 4% PF menghasilkan cookies dengan mikrostruktur kompak dan aktivitas antioksidan tinggi sebesar 28,45% RSA. Dengan demikian, cookies terigu-mocaf dengan penambahan bubuk teh hitam memengaruhi karakteristik fisik dan kimianya serta meningkatkan nilai gizi, sehingga menjadikannya cookies fungsional.
Karakteristik Fisik, Kimia dan Tingkat Kesukaan Es Krimalpukat (Persea Americana Mill.) Dengan Penambahan Ekstrakjeruk (Citrus Sinensis L.) Irul Pamungkas Sari; Chatarina Lilis Suryani; Yuli Perwita Sari
Journal of Food and Agricultural Technology Vol. 3 No. 2 (2026): April (In Press)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/kkxezb39

Abstract

Ice cream is generally made from a mixture of milk, either vegetable or animal fats, sugar, and other additional ingredients. One of the new innovations in ice cream is the use of avocado. Avocado is known for its high fat content but lacks a specific flavor; therefore, baby orange extract, which is rich in vitamin C, is added to enhance the nutritional value and taste of avocado ice cream. This study aims to determine the appropriate addition of baby orange extract to produce avocado ice cream. The experimental design used was a Completely Randomized Design (CRD) with one treatment factor, namely the addition of orange extract (0%, 20%, 40%, 60%, 80%). Each treatment was repeated twice, and data analysis was performed using ANOVA and Duncan's Multiple Range Test (DMRT). The tests conducted included overrun, melting time, viscosity, color, pH, protein content, total sugar, vitamin C, total dissolved solids (TDS), fat content, and preference testing. The results of the study indicated that the best treatment was the addition of 40% orange extract, which had a pH of 6.44%, protein content of 5.65%, total sugar of 3.48%, vitamin C of 9.44%, total dissolved solids of 30.13%, and fat content of 6.43%. The preference levels for color were 4.5 (liked), aroma 3.9 (liked), taste 3.8 (liked), texture 4.05 (liked), and overall 4.1 (liked).
Pengaruh Persentase Puree Labu Kuning dan Substitusi Tepung Sorgum Terhadap Sifat Fisik, Kimia, dan Tingkat Kesukaan Dodol Garut Harpa Pasa Ramada Permana; Agus Slamet; Yuli Perwita Sari
Journal of Food and Agricultural Technology Vol. 3 No. 2 (2026): April (In Press)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/j4exjj36

Abstract

This study examines the innovation of dodol garut as a traditional Indonesian food, by increasing its nutritional value through the addition of pumpkin puree and the substitution of rice flour with sorghum flour. Pumpkin is a source of high levels of natural antioxidants, while sorghum provides dietary fiber and vegetable protein. The purpose of this study is to produce dodol garut with a preferred substitution ratio of pumpkin puree and rice flour for sorghum flour, as preferred by panelists. The study applied a completely randomized design (CRD) with two treatment factors, namely the ratio of pumpkin puree (23%, 28%, 33%) and rice flour substitution: sorghum flour (60:20g, 40:40g, 20:60g). On selected samples, three replicates were conducted with 2 batches. Physical testing included color and texture. Chemical analysis included moisture content, ash, protein, fat, carbohydrates, β-carotene, and antioxidant activity. The preference test consisted of the parameters of color, aroma, taste, texture, and overall. The data were statistically analyzed using IBM SPSS Statistics 25, starting with univariate tests, followed by one-way ANOVA and Duncan’s Multiple Range Test (DMRT) for significant differences. The results showed that the combination of pumpkin puree percentage and sorghum flour substitution significantly affected the color and texture. The most preferred dodol garut by the panelists was the percentage of pumpkin puree 33% and the substitution of rice flour: sorghum flour 40:40g. The chemical composition of dodol garut at the percentage of pumpkin puree 33% and the substitution of rice flour: sorghum flour 40:40g had a β-carotene content of 34.91 µg/g and antioxidant activity of 13.21%. The proximate composition was 11.80% water content, 0.84% ​​ash content, 10.51% protein content, 7.60% fat content, and 65.42% carbohydrate content.
Pengaruh Jumlah Susu Skim Terhadap Sifat Kimia dan Mikrobiologi Yoghurt Susu Sapi Hilma Amanda Ansabila; Putri Lestiana Agustine; Toni; Nonic Aprilia; Nansya Musyafir Qosna; Yuli Perwita Sari
Journal of Food and Agricultural Technology Vol. 2 No. 1 (2024)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v2i1.4343

Abstract

Yoghurt merupakan produk olahan susu menjadi minuman asam terfermentasi dengan penambahan kultur mikroorganisme yang terbuat dari starter bakteri asam laktat. Lactobacillus bulgaricus dan Streptococcus thermophilus merupakan bakteri yang paling umum digunakan sebagai kultur starter pada proses fermentasi susu menjadi yoghurt. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan skim terhadap sifat fisik, kimia (Kadar air, pH, Nilai total zat padat terlarut, gula reduksi dan gula total) dan mikrobiologi. Metode eksperimental digunakan dengan rancangan acak lengkap faktorial, melibatkan dua faktor: persentase susu (5% dan 7%) dan persentase gula (2% dan 2%). Parameter yang diukur meliputi kadar air, pH, kadar ZPT (Zat Padat Terlarut) , gula total, gula reduksi, total BAL (Bakteri Asam Laktat) dengan masing-masing 3 kali ulangan. Data yang diperoleh diuji statistic dengan Univariate Analysis of Variance (ANOVA), jika ada beda nyata diuji dengan Duncan Multiple Range Test (DMRT) a=0,05. Hasil penelitian menunjukkan bahwa peningkatan persentase susu skim dan penambahan gula yang sama, secara signifikan mengurangi gula reduksi (p<0,05). Kadar air dan total BAL meningkat seiring bertambahnya persentase susu skim, sementara total ZPT menurun. Kadar gula total tidak menunjukkan perbedaan yang signifikan antar perlakuan.
Co-Authors Agus Slamet Ajat Sudrajat Asep Rahmat Khaerudin Chatarina Lilis Suryani Dwiyati Pujimulyani Harpa Pasa Ramada Permana Hilma Amanda Ansabila Irul Pamungkas Sari Muhammar Akbar Danardi Nansya Musyafir Qosna Nonic Aprilia Nur Aisyah Putri Lestiana Agustine Raden Febrianto Christi Siti Tamaroh Siti Tamaroh Cahyono Murti Toni Tyastuti Purwani