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Andi Abriana, Andi
Jurusan Tehnologi Hasil Pertanian, Fakultas Pertanian Universitas 45 Makassar
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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MUTU SOYGHURT DITINJAU DARI JENIS GULA DAN PERSENTASE GELATIN (Review of Quality Soyghurt Based Sugar Type and Percentage of Gelatin) Lullung, Alfrida; Yumas, Medan; Abriana, Andi
Jurnal Hasil Penelitian Industri Vol 25, No 2 (2012)
Publisher : Baristand Industri Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (23.353 KB)

Abstract

Penelitian mutu soyghurt ditinjau dari jenis gula dan persentase gelatin telahdilakukan. Proses pembuatan soyghurt diawali dengan pembuatan susu kedelai denganvariasi penambahan jenis gula dan konsentrasi gelatin, kemudian dilanjutkan denganproses fermentasi menggunakan starter Streptococcus thermophillus dan Lactobacillusbulgaricus. Variabel pengamatan adalah derajat keasaman (pH), total padatan terlarut,kadar protein, total asam, dan uji organoleptik. Hasil penelitian menunjukkan bahwasoyghurt dari hasil fermentasi susu kedelai dengan penambahan sukrosa 7% dan gelatin5% (perlakuan A1B2) yang memenuhi SNI 01 – 2891 – 1992 dan yang paling di sukaioleh panelis dengan tingkat kesukaan terhadap rasa (5,0), aroma (3,3), warna (4,1) dantekstur (4,9).
Organoleptic Quality of Corn Flour (Zea mays l.) by Oven Method Abriana, Andi; Tenri Fitriyah, Andi; Laga, Suriana; Sumiati, Sumiati
jurnal1 VOLUME 3 ISSUE 1, JUNE 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i1.234

Abstract

Diversification of processed corn into flour increases corn value. Corn flour is a fine grain from dried corn. This study was carried out to determine the organoleptic quality of corn flour (texture, color, and aroma) through the drying process by the oven method. The best moisture test of dried corn flour was at 80°C, with 7.5% of moisture content, and 3 hours of the drying process. The organoleptic test showed a different score of aroma, color, and texture at various temperatures. Based on panelist assessments showed that 3.71 of aroma score (rather like), 3.86 of color score (rather like), and 2.86 of texture (like moderately) at 60°C; 3.71 of aroma, color, and texture score (like) at 70°C; 4.14 of aroma score (like), 3.71 of color score (rather like), and 4.86 of texture score (like very much) at 80°C. The best result from organoleptic evaluation test was corn flour by drying at 80 ° C with 4.24 of average score and included preferred category.
PENANGANAN PASCA PANEN SAYUR BROKOLI DI KABUPATEN ENREKANG Abriana, Andi; Laga, Suriana
Jurnal Ilmiah Ecosystem Vol. 19 No. 1 (2019): ECOSYSTEM VOL 19 NO. 1 Januari - April 2019
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat Universitas Bosowa

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Abstract

Broccoli vegetables are one of the vegetables included in the cabbage tribe produced in Baroko Subdistrict, Enrekang Regency, which has high economic value with good quality production, so post-harvest handling needs to be done so that it remains qualified according to consumer demand. This study aims to determine how to handle post-harvest broccoli vegetables and the quality of broccoli in the garden and after transportation. The usefulness of this study is that it can provide a deeper understanding of the handling of post-harvest broccoli vegetables. Farmers can also use the results of this study to add insight into the post-harvest process, and as information material for broccoli vegetable farmers and subsequent research. The postharvest handling stage of broccoli consists of harvesting, collecting, sorting, cleaning, grouping, packaging, and transportation; the color of broccoli vegetables in the garden remains greenish and at the supermarket broccoli changes color because of the flowers from broccoli having black spots; and the diameter of 10-12 cm broccoli vegetables transported to supermarkets (Makassar), while broccoli vegetables with diameters below 10-12 cm are sold in traditional markets.
PENGARUH PENGULANGAN PENGGORENGAN TERHADAP KANDUNGAN ASAM LEMAK BEBAS DAN VISKOSITAS MINYAK HASIL PENGGORENGAN: Effect of Repeated Frying Against Free Fatty Acid Content and Viscosity Oil Frying Repeatedly Sutanto, Saiman; Rahman, Rahmawati; Abriana, Andi
Jurnal Ilmiah Ecosystem Vol. 16 No. 3 (2016): Ecosystem Vol 16 No 3, Oktober-Desember 2016
Publisher : Lembaga Penelitian dan Pengabdian pada Masyarakat Universitas Bosowa

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Abstract

Changes that occur chemically and physically on cooking oil used to fry during which in turn will affect the quality of the product is fried. The chemical changes that occur such as free fatty acid, thiobarbituric acid, peroxide; whereas physical changes such as: color, smoke point, viscosity, smell and taste. The resulting chemical changes, namely an increase in free fatty acids and physically namely oil colors become darker, the increase in viscosity and a decrease in smoke point. This study aims to determine the free fatty acid content and viscosity of the oil that has been used repeatedly. The results of this study are expected to produce information about the quality of frying oil that has been used repeatedly, so that it can be seen up to frying how many times the result of frying oil can still be used. Repetition frying can lead to increased free fatty acids in the oil frying and getting repeatedly used the free fatty acid content further increased. Repetition of frying oil used more and the quality has gone downhill since free fatty acid content is higher. The content of free fatty acids in the oil was frying chicken giving a very real difference to the result of frying oil bananas. Repetition pan many times can increase the viscosity of the oil. The viscosity of the oil was frying bananas providea very real difference to the chicken frying oil
Organoleptic Quality of Corn Flour (Zea mays l.) by Oven Method Andi Abriana; Andi Tenri Fitriyah; Suriana Laga; Sumiati Sumiati
jurnal1 VOLUME 3 ISSUE 1, JUNE 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i1.234

Abstract

Diversification of processed corn into flour increases corn value. Corn flour is a fine grain from dried corn. This study was carried out to determine the organoleptic quality of corn flour (texture, color, and aroma) through the drying process by the oven method. The best moisture test of dried corn flour was at 80°C, with 7.5% of moisture content, and 3 hours of the drying process. The organoleptic test showed a different score of aroma, color, and texture at various temperatures. Based on panelist assessments showed that 3.71 of aroma score (rather like), 3.86 of color score (rather like), and 2.86 of texture (like moderately) at 60°C; 3.71 of aroma, color, and texture score (like) at 70°C; 4.14 of aroma score (like), 3.71 of color score (rather like), and 4.86 of texture score (like very much) at 80°C. The best result from organoleptic evaluation test was corn flour by drying at 80 ° C with 4.24 of average score and included preferred category.
PEMBERDAYAAN MASYARAKAT KELURAHAN TAMAONA KECAMATAN TOMBOLO PAO KABUPATEN GOWA MELALUI PENGOLAHAN BIJI KOPI MENJADI KOPI BUBUK Aylee Christine Alamsyah Sheyoputri; Faidah Azuz; Andi Abriana
Jurnal Dinamika Pengabdian (JDP) Vol. 7 No. 2 (2022): JURNAL DINAMIKA PENGABDIAN VOL. 7 NO. 2 MEI 2022
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v7i2.20845

Abstract

Kelurahan Tamaona Kecamatan Tombolo Pao Kabupaten Gowa merupakan wilayah pengembangan agroindustri kopi. IKM Tanitimur Tamaona sebagai mitra dalam kegiatan ini masih terbilang pemula dalam mengelola kopi dan merupakan usaha yang baru dirintis, sehingga sangat membutuhkan bimbingan dan pendampingan terutama dalam pengolahan biji kopi menjadi kopi bubuk. Metode yang digunakan adalah penyuluhan atau bimbingan teori dan pelatihan atau pendampingan praktek. Pelaksanaan kegiatan pengabdian pada masyarakat terdiri dari bimbingan dan pendampingan yang bertujuan untuk memberikan pemahaman dan keterampilan kepada mitra dan petani kopi tentang pengolahan biji kopi menjadi kopi bubuk. Hasil luaran dari program pengabdian pada masyarakat ini adalah adanya peningkatan pengetahuan dan keterampilan mitra dan petani kopi dalam melakukan pengolahan biji kopi menjadi kopi bubuk, sehingga dapat meningkatkan kualitas produk kopi bubuk yang dihasilkan oleh mitra. Kelompok IKM mitra dapat menjadi percontohan bagi petani kopi lainnya untuk melakukan usaha pengolahan biji kopi menjadi kopi bubuk. Kata kunci: Biji kopi, Kopi bubuk, Agroindustri.   ABSTRACT Tamaona Village, Tombolo Pao Subdistrict, Gowa Regency is a coffee agroindustry development area. IKM Tanitimur Tamaona as a partner in this activity is still a beginner in managing coffee and is a newly initiated business, so it really needs guidance and assistance, especially in processing coffee beans into ground coffee. The method used is counseling or theoretical guidance and training or practical assistance. The implementation of community service activities consists of guidance and assistance which aims to provide understanding and skills to partners and coffee farmers about processing coffee beans into ground coffee. The output of this community service program is an increase in the knowledge and skills of partners and coffee farmers in processing coffee beans into ground coffee, so as to improve the quality of ground coffee products produced by partners. The partner IKM group can be a role model for other coffee farmers to carry out the business of processing coffee beans into ground coffee. Keywords: Coffee beans,Ground coffee, Agroindustry.
SIFAT KIMIA DAN UJI ORGANOLEPTIK KERIPIK PEPAYA (Carica Pepaya L.) DENGAN PERENDAMAN DALAM LARUTAN GARAM Andi Abriana; Saiman Sutanto; Evi Elvira; Abdul Halik
Media Gizi Pangan Vol 28, No 2 (2021): Desember 2021
Publisher : Jurusan Gizi Poltekkes Kemenkes Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (248.133 KB) | DOI: 10.32382/mgp.v28i2.2312

Abstract

Pepaya merupakan salah satu tanaman jenis hortikultura yang sangat penting dikonsumsi karena bergizi tinggi, sebagai sumber vitamin C,  provitamin A dan berbagai mineral seperti kalsium, fosfor dan besi. Buah pepaya berpotensi untuk dikembangkan menjadi produk olahan karena jumlah produksi yang cukup tinggi. Keripik pepaya adalah keripik hasil olahan dari buah pepaya yang telah matang, masih keras tetapi memiliki rasa yang manis, dan tidak mengeluarkan banyak getah. Pengolahan keripik pepaya dilakukan dengan perendaman dalam larutan garam untuk menetralisir enzim papain pada irisan pepaya dan mencegah reaksi pencoklatan serta mengawetkan keripik pepaya yang dihasilkan. Perlakuan penelitian ini terdiri dari dua faktor yaitu faktor konsentrasi larutan garam (0,5%,0,10%, dan 0,15%) dan faktor lama perendaman (10 menit dan 15 menit) dengan tiga kali ulangan. Parameter yang diamati adalah sifat kimia (kadar air, kadar garam, rendemen) dan ujiorganoleptik (warna, aroma, tekstur, dan rasa). Rancangan penelitian yang digunakan adalah analisis sidik ragam ANOVA dengan uji lanjut DMRT (Duncan Multiple Rate). Hasil penelitian menunjukkan perlakuan terbaik berdasarkan sifat kimia (kadar air, kadar garam, dan rendemen) adalah perlakuan konsentrasi larutan garam 0,15% dan lama perendaman 15 menit; sedangkan dari hasil uji organoleptik perlakuan yang terbaik berdasarkan uji kesukaan panelis terhadap warna, aroma, tekstur dan rasa yang paling banyak disukai adalah pada perlakuan konsentrasi larutan garam 0,10% dan lama perendaman 10 menit.
Analysis of Trans Fatty Acid Content and Viscosity of the Repeteadly Used Frying Oil Andi Abriana; Meta Mahendradatta; Natsir Djide; Zainal Zainal
International Journal of Agriculture System VOLUME 1 ISSUE 1, JUNE 2013
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (671.887 KB) | DOI: 10.20956/ijas.v1i1.7

Abstract

The physicochemical properties of the repeatedly used frying oil were subjected to changes at frying temperature of 180oC and frying time of 10 minutes with five times frying repetitions. The changes included the formation of trans fatty acids and increased viscosity. The trans fatty acid content was analyzed by gas chromatography (GC) and the viscosity by “Brookfield DV-E Viscometer”. The trans fatty acid content and the viscosity of the repeatedly used frying oil increased with the number of repeated uses and the trans fatty acid content increased with the viscosity. The higher the trans fatty acid, the higher the viscosity of the frying oil. The increased trans fatty acid content and viscosity indicated that a damage had occurred in the oil.
SENSORY CHARACTERISTICS AND CHEMICAL PROPERTIES OF COFFEE LEAF TEA (Coffea sp) AS A FUNCTIONAL BEVERAGES Andi Abriana; Saiman Sutanto; Andi Tenri Fitriyah; Aylee Christine Alamsyah Sheyoputri; Ahmad Muktafi Hadi; Khairunnisa Khairunnisa
Jurnal Industri Hasil Perkebunan Vol 18, No 1 (2023): Jurnal Industri Hasil Perkebunan
Publisher : BBSPJI Hasil Perkebunan, Mineral Logam, dan Maritim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33104/jihp.v18i1.7929

Abstract

: Coffee leaves can be processed into functional beverages because they have a fairly high tannin content and a taste that is no less delicious than coffee beans so that they can be used as a substitute for tea leaves in the processing of coffee leaf tea. Red ginger can be added to coffee leaf tea because it is beneficial for health as an antioxidant and can increase endurance.  This study aims to: (1) Examine the effect of the concentration of coffee leaf comparison with red ginger on coffee leaf tea processing and (2) Examine the sensory characteristics of coffee leaf tea with the addition of red ginger. The research treatment was coffee leaves with concentrations (100%, 70%, 60%, 50%) and red ginger powder with concentrations (0%, 30%, 40%, 50%). Data analysis using a Complete Randomized Design (RAL), with four treatment levels and three repeats. The results of study obtained the best treatment with a ratio of coffee leaves 50%: red ginger 50% in terms of aroma 3.87 (likes), color 3.31 (likes), flavors without sugar 3.08 (likes), flavors of sugar addition 3.93 (likes), water content 3.46%, and ash content 5.26 %, The water content, ash content and color of coffee leaf tea with the addition of red ginger produced in this study meet SNI 03-3836-2012.
Production Fruitghurt From Watermelon Skin With The Addition Of Dragon Fruit Extract As A Natural Colorant Hamsina Hamsina; Sonia Sonia; Fitri Ariani; Andi Zulfikar Syaiful; M. Tang; Ridwan Ridwan; Hermawati Hermawati; Al Gazali; Andi Abriana; Nani Anggraini; Ruslan Hasani
Jurnal Bahan Alam Terbarukan Vol 12, No 1 (2023): June 2023 [Nationally Accredited - Sinta 2]
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jbat.v12i1.40309

Abstract

This study aimed to determine the optimum formulation of fruitghurt from the white layer of watermelon skin with the addition of dragon fruit extract and to analyze the effect of adding dragon fruit extract to pH, lactic acid levels, vitamin C and fruitghurt acceptability from the white layer of watermelon skin. This research method consisted of 5 stages, namely making watermelon skin filtrate, making watermelon extract, making dragon fruit extract, making fruitghurt and incubation (fermentation). In this study, 4 formulations were carried out with different proportions of adding dragon fruit extract. Formula A (100 ml of watermelon skin filtrate, 15 ml of watermelon extract, 0 ml of dragon fruit extract, 11.5 grams of skim milk, 11.5 grams of sugar, 23 grams of plain yogurt), formula B (100 ml of skin filtrate, 15 ml of watermelon extract, 3.5 ml dragon fruit extract, 11.5 grams skim milk, 11.5 grams sugar, 23 grams plain yogurt), formula C (100 ml watermelon peel filtrate, 15 ml watermelon extract, 6.5 ml extract dragon fruit, 11.5 grams of skim milk, 11.5 grams of sugar, 23 grams of plain yogurt), formula D (100 ml of watermelon skin filtrate, 15 ml of watermelon extract, 9.5 ml of dragon fruit extract, 11.5 grams of milk skim, 11.5 grams of sugar, 23 grams of plain yogurt). The sample tests that have been made include the pH test, lactic acid level test, vitamin C level test, and organoleptic test. The test data were analyzed statistically by using Analysis of Variance (ANOVA) and Ducans multiple Range Test (DMRT). The results obtained were the addition of dragon fruit extract had a significantly different effect on pH, lactic acid levels, vitamin C levels, taste, aroma, color, but had no significant effect on the texture of the fruitghurt produced. The optimum formulation obtained was in treatment D with a pH value (4.57), lactic acid content (2.04%), vitamin C content (0.031%), taste test 2.72 (somewhat like), color test 4.88 (like very much), texture test 4.08 (like), and aroma test 3.48 (like)
Co-Authors Abdul Halik Ahmad Muktafi Hadi Alfrida Lullung, Alfrida Andi Tenri Fitriyah Andi Tenri Fitriyah Andi Zulfikar Syaiful Andriani, Adinda Anggraini, Nani Anugrah, Salsabila Permata Aylee Christine Alamsyah Sheyoputri Aylee Christine Alamsyah Sheyoputri Azis , Rosdiani Azis, Riswandi Azis, Rosdiana AZUZ, FAIDAH Erni Indrawati Evi Elvira Fatmawati Fatmawati Fatmawati, Fatmawati Fitri Ariani Fitriyah, Andi Tenri Gunawan Gunawan Hamid, Abd. Haris Hamsina Hamsina Haris Mahmud Hasani, Ruslan Hermawati Hermawati IZZAH, NURUL jalil jalil Khaerunnisa Khaerunnisa, Khaerunnisa Khairunnisa Khairunnisa M. Tang Mardiana Mardiana Marwah, Marwah H. Medan Yumas, Medan Meta Mahendradatta Muin Muin Natsir Djide Oktaviana , Miranti Oktaviana A Rahman, Rahmawati Ramadani, Reski Amalia Raodatul Jannah Ridwan Ridwan Rosdiani, Azis Saiman Sutanto Saiman Sutanto Sonia Sonia Sumiati Sumiati Sumiati Sumiati Suriana Laga Sutanto, Saiman Widia Oktavia Yohannes, Eva Zainal Zainal