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Fadjar Kurnia Hartati, Fadjar Kurnia
Dosen Tetap Jur. Teknologi Pangan Fak. Pertanian Universitas Dr. Soetomo Surabaya
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Pemanfaatan Kulit Pisang (Musa paradisiaca) Menjadi Donat Tinggi Kalsium Hartati, Fadjar Kurnia
Food Science and Technology Journal (Foodscitech) Vol 1 No 1 (2018)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (249.664 KB) | DOI: 10.25139/fst.v1i1.1064

Abstract

Tujuan dari penelitian ini adalah: memanfaatkan limbah kulit pisang menjadi salah satu produk pangan tinggi kalsium yaitu berupa donat dan mengetahui formulasi tepung terigu : kulit pisang yang tepat sehingga menghasilkan donat tinggi kalsium yang memiliki sifat organoleptik (rasa, keempukan dan warna) disukai .Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 1 faktor yaitu formulasi tepung terigu : kulit pisang dimana masing-masing perlakuan diulang 9 kali. Perlakuannya adalah : K1 =  30%  :  30%; K2 =  40%  :  20% dan K3 = 50%  :  10%.Hasil penelitian menunjukkan bahwa perlakuan terbaik yaitu pada perlakuan formulasi tepung terigu : kulit pisang = 40% : 20%  yang menghasilkan nilai produk tertinggi yaitu sebesar 0,839. Adapun kandungan gizi donat kulit pisang (tiap 100 g bahan) yang paling disukai yaitu protein 18,56 g, karbohidrat 86,19 g dan kalsium 945,3 mg. Berdasarkan hal tersebut di atas maka donat dengan penambahan kulit pisang mempunyai banyak manfaat, diantaranya untuk menekan biaya produksi, mengurangi limbah kulit pisang, meningkatkan intake kalsium, dan yang pasti menyehatkan tubuh. Kandungan gizi yang terdapat dalam donat dengan menggunakan campuran kulit pisang lebih tinggi dibandingkan dengan donat pada umumnya,. Kata kunci : kulit pisang, donat, kalsiumTujuan dari penelitian ini adalah: memanfaatkan limbah kulit pisang menjadi salah satu produk pangan tinggi kalsium yaitu berupa donat dan mengetahui formulasi tepung terigu : kulit pisang yang tepat sehingga menghasilkan donat tinggi kalsium yang memiliki sifat organoleptik (rasa, keempukan dan warna) disukai .Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 1 faktor yaitu formulasi tepung terigu : kulit pisang dimana masing-masing perlakuan diulang 9 kali. Perlakuannya adalah : K1 =  30%  :  30%; K2 =  40%  :  20% dan K3 = 50%  :  10%.Hasil penelitian menunjukkan bahwa perlakuan terbaik yaitu pada perlakuan formulasi tepung terigu : kulit pisang = 40% : 20%  yang menghasilkan nilai produk tertinggi yaitu sebesar 0,839. Adapun kandungan gizi donat kulit pisang (tiap 100 g bahan) yang paling disukai yaitu protein 18,56 g, karbohidrat 86,19 g dan kalsium 945,3 mg. Berdasarkan hal tersebut di atas maka donat dengan penambahan kulit pisang mempunyai banyak manfaat, diantaranya untuk menekan biaya produksi, mengurangi limbah kulit pisang, meningkatkan intake kalsium, dan yang pasti menyehatkan tubuh. Kandungan gizi yang terdapat dalam donat dengan menggunakan campuran kulit pisang lebih tinggi dibandingkan dengan donat pada umumnya,. Kata kunci : kulit pisang, donat, kalsium
Sanitary Test of Penyetan Vendors’ Plates Using Swab Test Method of Total Plate Count and Escherichia coli in Tambaksari District of Surabaya Mulyono, Tiara Puswarni; Hartati, Fadjar Kurnia; Djauhari, Arlin Besari
Food Science and Technology Journal (Foodscitech) Vol 2 No 2 (2019)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (778.814 KB) | DOI: 10.25139/fst.v0i0.2057

Abstract

The number of female workers has been on the rise along with life necessities. The usual role of women to cook for the family gradually transforms into preparing for customers on street foods. Penyetan is one of the favourite kind of street foods due to its availability and extensive selection of side dish options. The plate is standard dishware used to serve penyetan. One plate typically used to serve many customers one after another with the washing process in between. This research serves the purpose of finding out the hygiene of the street foods in Tambaksari, Surabaya, using the presence of Escherichia coli bacteria as a marker towards 76 penyetan street foods in Tambaksari district. From 76 places, the result showed that only eight places (11%) meet the requirements of the Health Minister Regulation No. 1096/2011 about Hygiene Sanitation for Catering Services, while the other 68 plates (89%) contained bacteria that surpass the threshold of the regulation. And for E. coli, the result was 20% (15 places) are positive, while the other is negative (80% or 61 places).The number of female workers has been on the rise along with life necessities. The usual role of women to cook for the family gradually transforms into preparing for customers on street foods. Penyetan is one of the favourite kind of street foods due to its availability and extensive selection of side dish options. The plate is standard dishware used to serve penyetan. One plate typically used to serve many customers one after another with the washing process in between. This research serves the purpose of finding out the hygiene of the street foods in Tambaksari, Surabaya, using the presence of Escherichia coli bacteria as a marker towards 76 penyetan street foods in Tambaksari district. From 76 places, the result showed that only eight places (11%) meet the requirements of the Health Minister Regulation No. 1096/2011 about Hygiene Sanitation for Catering Services, while the other 68 plates (89%) contained bacteria that surpass the threshold of the regulation. And for E. coli, the result was 20% (15 places) are positive, while the other is negative (80% or 61 places).
Chemical Quality and Organoleptic Vegetable Shredded Ningsih, Reza Rizkia; hartati, fadjar kurnia; Sucahyo, Bambang Sigit
Food Science and Technology Journal (Foodscitech) Vol 3 No 2 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (236.32 KB) | DOI: 10.25139/fst.v3i2.3179

Abstract

Meat floss is usually made from animal meat. However, recently meatless floss made from vegetables of fruit rinds is gaining popularity. The use of breadfruit is less than optimum, thus processing it to be meatless fruit can increase its value. On the other hand, jackfruit rind has unique characteristics which make it suitable to be processed into meatless floss. This research employed the Completely Randomised Factorial Design treatment. The first factor was two boiling times, namely 8 minutes and 10 minutes. The second factor was the combination ratio of jackfruit rind and breadfruit, namely 25% : 75%; 50% : 50 %; and 75% : 25%. Each treatment was repeated three times. The result indicated that boiling time has a significant influence on the chemical quality of meatless floss, including water and rind content. On the other hand, the ratio of jackfruit rind and breadfruit has significantly affect ash and fat content. Meanwhile, the combination of boiling time and ratio of jackfruit rind and breadfruit significantly affect ash content. The result if Wallis Kruskal test for the organoleptic quality of meatless floss revealed that the boiling time and ratio of jackfruit rind and breadfruit significantly affect colour and crunch, and did not affect flavour and aroma. The L2P2 treatment code, namely 10 minutes boiling time and the ratio 50 %: 50% ratio of jackfruit rind and breadfruit, was the best treatment in this study. This treatment obtained the highest score of 0,68, with water 4,992% content; 6,81% rind content, 5,5 in flavour; 11,563% fat content; 4,9 in colour; 5,1 in aroma; 5,6 in crunch; and 7,937% ash content.
Chemical Quality and Organoleptic Vegetable Shredded Ningsih, Reza Rizkia; hartati, fadjar kurnia; Sucahyo, Bambang Sigit
Food Science and Technology Journal (Foodscitech) Vol 3 No 2 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (236.32 KB) | DOI: 10.25139/fst.v3i2.3179

Abstract

Meat floss is usually made from animal meat. However, recently meatless floss made from vegetables of fruit rinds is gaining popularity. The use of breadfruit is less than optimum, thus processing it to be meatless fruit can increase its value. On the other hand, jackfruit rind has unique characteristics which make it suitable to be processed into meatless floss. This research employed the Completely Randomised Factorial Design treatment. The first factor was two boiling times, namely 8 minutes and 10 minutes. The second factor was the combination ratio of jackfruit rind and breadfruit, namely 25% : 75%; 50% : 50 %; and 75% : 25%. Each treatment was repeated three times. The result indicated that boiling time has a significant influence on the chemical quality of meatless floss, including water and rind content. On the other hand, the ratio of jackfruit rind and breadfruit has significantly affect ash and fat content. Meanwhile, the combination of boiling time and ratio of jackfruit rind and breadfruit significantly affect ash content. The result if Wallis Kruskal test for the organoleptic quality of meatless floss revealed that the boiling time and ratio of jackfruit rind and breadfruit significantly affect colour and crunch, and did not affect flavour and aroma. The L2P2 treatment code, namely 10 minutes boiling time and the ratio 50 %: 50% ratio of jackfruit rind and breadfruit, was the best treatment in this study. This treatment obtained the highest score of 0,68, with water 4,992% content; 6,81% rind content, 5,5 in flavour; 11,563% fat content; 4,9 in colour; 5,1 in aroma; 5,6 in crunch; and 7,937% ash content.
Analisis Aktivitas Antioksidan Pada Beras Hitam dan Tepung Beras Hitam (Oryza sativa L.indica) Muktisari, Ratri Diah; Hartati, Fadjar Kurnia
Food Science and Technology Journal (Foodscitech) Vol. 1 No. 1 (2018)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (237.649 KB) | DOI: 10.25139/fst.v1i1.1002

Abstract

Black rice and black rice flour is a food product which is very beneficial for the body, because it contains antioxidants. Antioxidant contained in black rice and black rice flour analyzed by examining the antioxidant activity. The purpose of this study is to determine changes to the antioxidant activity of black rice and black rice flour. The research method is using experimental with 2 samples (black rice and black rice flour). In the Data analysis is using independent t test. The results indicate that there are the differences between the antioxidant activity of black rice and black rice flour. It can be concluded that the drying process in the manufacture of black rice flour lowered antioxidant activity in black rice  products.
Pemanfaatan Kulit Pisang (Musa paradisiaca) Menjadi Donat Tinggi Kalsium Hartati, Fadjar Kurnia
Food Science and Technology Journal (Foodscitech) Vol. 1 No. 1 (2018)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (249.664 KB) | DOI: 10.25139/fst.v1i1.1064

Abstract

Tujuan dari penelitian ini adalah: memanfaatkan limbah kulit pisang menjadi salah satu produk pangan tinggi kalsium yaitu berupa donat dan mengetahui formulasi tepung terigu : kulit pisang yang tepat sehingga menghasilkan donat tinggi kalsium yang memiliki sifat organoleptik (rasa, keempukan dan warna) disukai .Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 1 faktor yaitu formulasi tepung terigu : kulit pisang dimana masing-masing perlakuan diulang 9 kali. Perlakuannya adalah : K1 =  30%  :  30%; K2 =  40%  :  20% dan K3 = 50%  :  10%.Hasil penelitian menunjukkan bahwa perlakuan terbaik yaitu pada perlakuan formulasi tepung terigu : kulit pisang = 40% : 20%  yang menghasilkan nilai produk tertinggi yaitu sebesar 0,839. Adapun kandungan gizi donat kulit pisang (tiap 100 g bahan) yang paling disukai yaitu protein 18,56 g, karbohidrat 86,19 g dan kalsium 945,3 mg. Berdasarkan hal tersebut di atas maka donat dengan penambahan kulit pisang mempunyai banyak manfaat, diantaranya untuk menekan biaya produksi, mengurangi limbah kulit pisang, meningkatkan intake kalsium, dan yang pasti menyehatkan tubuh. Kandungan gizi yang terdapat dalam donat dengan menggunakan campuran kulit pisang lebih tinggi dibandingkan dengan donat pada umumnya,. Kata kunci : kulit pisang, donat, kalsiumTujuan dari penelitian ini adalah: memanfaatkan limbah kulit pisang menjadi salah satu produk pangan tinggi kalsium yaitu berupa donat dan mengetahui formulasi tepung terigu : kulit pisang yang tepat sehingga menghasilkan donat tinggi kalsium yang memiliki sifat organoleptik (rasa, keempukan dan warna) disukai .Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 1 faktor yaitu formulasi tepung terigu : kulit pisang dimana masing-masing perlakuan diulang 9 kali. Perlakuannya adalah : K1 =  30%  :  30%; K2 =  40%  :  20% dan K3 = 50%  :  10%.Hasil penelitian menunjukkan bahwa perlakuan terbaik yaitu pada perlakuan formulasi tepung terigu : kulit pisang = 40% : 20%  yang menghasilkan nilai produk tertinggi yaitu sebesar 0,839. Adapun kandungan gizi donat kulit pisang (tiap 100 g bahan) yang paling disukai yaitu protein 18,56 g, karbohidrat 86,19 g dan kalsium 945,3 mg. Berdasarkan hal tersebut di atas maka donat dengan penambahan kulit pisang mempunyai banyak manfaat, diantaranya untuk menekan biaya produksi, mengurangi limbah kulit pisang, meningkatkan intake kalsium, dan yang pasti menyehatkan tubuh. Kandungan gizi yang terdapat dalam donat dengan menggunakan campuran kulit pisang lebih tinggi dibandingkan dengan donat pada umumnya,. Kata kunci : kulit pisang, donat, kalsium
Sanitary Test of Penyetan Vendors’ Plates Using Swab Test Method of Total Plate Count and Escherichia coli in Tambaksari District of Surabaya Mulyono, Tiara Puswarni; Hartati, Fadjar Kurnia; Djauhari, Arlin Besari
Food Science and Technology Journal (Foodscitech) Vol. 2 No. 2 (2019)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (778.814 KB) | DOI: 10.25139/fst.v0i0.2057

Abstract

The number of female workers has been on the rise along with life necessities. The usual role of women to cook for the family gradually transforms into preparing for customers on street foods. Penyetan is one of the favourite kind of street foods due to its availability and extensive selection of side dish options. The plate is standard dishware used to serve penyetan. One plate typically used to serve many customers one after another with the washing process in between. This research serves the purpose of finding out the hygiene of the street foods in Tambaksari, Surabaya, using the presence of Escherichia coli bacteria as a marker towards 76 penyetan street foods in Tambaksari district. From 76 places, the result showed that only eight places (11%) meet the requirements of the Health Minister Regulation No. 1096/2011 about Hygiene Sanitation for Catering Services, while the other 68 plates (89%) contained bacteria that surpass the threshold of the regulation. And for E. coli, the result was 20% (15 places) are positive, while the other is negative (80% or 61 places).The number of female workers has been on the rise along with life necessities. The usual role of women to cook for the family gradually transforms into preparing for customers on street foods. Penyetan is one of the favourite kind of street foods due to its availability and extensive selection of side dish options. The plate is standard dishware used to serve penyetan. One plate typically used to serve many customers one after another with the washing process in between. This research serves the purpose of finding out the hygiene of the street foods in Tambaksari, Surabaya, using the presence of Escherichia coli bacteria as a marker towards 76 penyetan street foods in Tambaksari district. From 76 places, the result showed that only eight places (11%) meet the requirements of the Health Minister Regulation No. 1096/2011 about Hygiene Sanitation for Catering Services, while the other 68 plates (89%) contained bacteria that surpass the threshold of the regulation. And for E. coli, the result was 20% (15 places) are positive, while the other is negative (80% or 61 places).
Chemical Quality and Organoleptic Vegetable Shredded Ningsih, Reza Rizkia; hartati, fadjar kurnia; Sucahyo, Bambang Sigit
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 2 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (236.32 KB) | DOI: 10.25139/fst.v3i2.3179

Abstract

Meat floss is usually made from animal meat. However, recently meatless floss made from vegetables of fruit rinds is gaining popularity. The use of breadfruit is less than optimum, thus processing it to be meatless fruit can increase its value. On the other hand, jackfruit rind has unique characteristics which make it suitable to be processed into meatless floss. This research employed the Completely Randomised Factorial Design treatment. The first factor was two boiling times, namely 8 minutes and 10 minutes. The second factor was the combination ratio of jackfruit rind and breadfruit, namely 25% : 75%; 50% : 50 %; and 75% : 25%. Each treatment was repeated three times. The result indicated that boiling time has a significant influence on the chemical quality of meatless floss, including water and rind content. On the other hand, the ratio of jackfruit rind and breadfruit has significantly affect ash and fat content. Meanwhile, the combination of boiling time and ratio of jackfruit rind and breadfruit significantly affect ash content. The result if Wallis Kruskal test for the organoleptic quality of meatless floss revealed that the boiling time and ratio of jackfruit rind and breadfruit significantly affect colour and crunch, and did not affect flavour and aroma. The L2P2 treatment code, namely 10 minutes boiling time and the ratio 50 %: 50% ratio of jackfruit rind and breadfruit, was the best treatment in this study. This treatment obtained the highest score of 0,68, with water 4,992% content; 6,81% rind content, 5,5 in flavour; 11,563% fat content; 4,9 in colour; 5,1 in aroma; 5,6 in crunch; and 7,937% ash content.
Relative Mobility (Rf) Analysis of Albumin Isolates from Snakehead Fish (Ophiocephalus striatus) Extracted at Different Temperatures and Times Nugroho, Matheus; Sugiono, Sugiono; Hartati, Fadjar Kurnia
Food Science and Technology Journal (Foodscitech) Vol 4 No 1 (2021)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (300.764 KB) | DOI: 10.25139/fst.v4i1.3799

Abstract

Snakehead fish was a fish that has a high albumin content. Snakehead fish was used in the health sector known as medicinal freshwater fish, to accelerate the process of healing wounds after surgery and childbirth. The purpose of this study was to analyze the relative mobility (Rf) of the snakehead fish (Ophiocephalus striatus) albumin isolates by steaming at different temperatures and times. The research method for analyze the relative mobility (Rf) of the snakehead fish (Ophiocephalus striatus) albumin isolates by using gel filtration column chromatography, was detected by the SDS-PAGE electrophoresis method. Electrophoresis was carried out at a constant voltage of 125 v/ slab. Gel staining was carried out with Commasie Brilliant Blue R-250 in methanol-acetic acid-water. A standard protein mixture consisting of: myosin (200.0 kDa), β-galactosidase (116.3 kDa), phosphorylase B (97.4 kDa), bovine serum albumin (66, 2 kDa), ovalbumin (45.0 kDa), carbonic anhydrose (31.0 kDa), trypsin inhibitor (21.5 kDa), lysozyme (14.4 kDa) and aprotinim (6.5 kDa). The data analysis of this research was descriptive analysis to see the photos of the electrophoresis results. Meanwhile, for the analysis, the measurement of albumin isolation by gel filtration Sephadex G-75 was carried out with a divided plot design. The results showed that SDS-PAGE electrophoresis with the most complex amount of protein was albumin isolate, the effect of the steaming temperature was 40 oC for 30 minutes, located in 5 ml of the 1st fraction, 5 ml of the 2nd fraction and 5 ml of the 3rd fraction, with values of relative mobility (Rf) 0.0833 to 0.6944.
Different hydrocolloid types and concentrations effects towards non-gluten sponge cake's chemical quality and organoleptic Doloksaribu, Ayu Lestari; Hartati, Fadjar Kurnia
Food Science and Technology Journal (Foodscitech) Vol 4 No 1 (2021)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (330.625 KB) | DOI: 10.25139/fst.v4i1.4046

Abstract

The number of people with autism and celiac disease keeps increasing. One of the efforts to assist the healing process naturally is through food consumption that is healthy, safe, and not carelessly, such as providing non-gluten food. The most favoured non-gluten product alternatives are the sponge cake. To produce a soft and elastic non-gluten sponge cake, then hydrocolloid is required. On the other side, the types and amounts of hydrocolloid are varied, depending on the product's types and ingredients. This research aims to determine the correct type and concentration of hydrocolloid (xanthan gum and guar gum) towards chemical quality and organoleptic of the non-gluten sponge cake from the best cowpea. This research would also help fulfil food availability and diversity for the increasing number of people with autism and celiac disease, reduce the consumption of wheat flour as the gluten source that is now still imported, and utilise and increase consumption of cowpea locally-sourced food. This research employs Randomised Block Design method consists of two factors: hydrocolloid type factor, which consists of two levels (xanthan gum and guar gum) and hydrocolloid concentration type factor, which consists of three levels (1 gr, 2 gr, and 3 gr). The chemical test parameters involve protein, water, and ash content. The organoleptic test parameters involve colour, aroma, flavour, and texture. This research resulted in the best treatment of the cowpea sponge cake is at the usage of xanthan gum type on the 2 grams concentration (HIK2) with the highest Result Value of 0.78, with research criteria scores as follows: flavour = 5.7 (like); texture = 5.6 (like); water content = 9.535%; protein content = 4.354%; colour = 5.4 (rather like); and ash content = 1.622%.
Co-Authors Aminullah Assagaf Amorita, Bernadetta Vega Augustinah, fedianty Bambang Sigit Besari Dj, Arlin Cahyani Tri Susilo, Regitha Pandu Djauhari, Arlin Besari Djauhari, Arlin Besari Doloksaribu, Ayu Lestari Fahilah, Khoiriyah FAUZI, MOCH Hanandhina, Rana Harwiki, Wiwiek Jaya, Bill Loren Jehandu, Maria Yuliana Permatasari Kejora Handarini Kurniawati, Ony Likasari, Gati Ayu Matheus Nugroho Muktisari, Ratri Diah Muktisari, Ratri Diah Mulyono, Tiara Puswarni Ningsih, Reza Rizkia Nunuk Hariyani Paur, Maria Agustina Arlyn Prasiska, Revina Lusy Prayudanti, Adhania Andika Rahmiati, Retnani Ramadhani, Amalia Ridho'i, Mohammad Siti Marwiyah Sucahyo, Bambang Sigit Sugiono Sugiono Suryawati, Cicilia Tantri Tampubolon, Liosten Rianna Roosida Ully Teddy, Christine Alexandra Tuljannah, Jamila Ulul Albab, Ulul Yuyun Yuniati