Garuda - Garba Rujukan Digital

p-Index From 2020 - 2025

4.589

P-Index

This Author published in this journals

All Journal Jurnal Teknologi Dan Industri Pangan Agrointek Jurnal Teknologi Pangan Jurnal Teknologi Pertanian agriTECH AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat JEPA (Jurnal Ekonomi Pertanian dan Agribisnis) Jurnal Aplikasi Teknologi Pangan CARADDE: Jurnal Pengabdian Kepada Masyarakat TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Teknologi Hasil Pertanian Viabel : Jurnal Ilmiah Ilmu-Ilmu Pertanian Journal of Community Service and Empowerment Food Technology and Halal Science Journal JURNAL AGROINDUSTRI HALAL

Desiana Nuriza Putri

Universitas Muhammadiyah Malang

Author-ID : 623986

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

Published : 41 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4 5

Fraksinasi dan Karakterisasi Fosfolipid dari Biji Nyamplung (Calophyllum inophyllum) (PhospholipidFractination and Characterisation of Calophylluminophyllum Kernel) Putri, Desiana Nuriza; Hidayat, Chusnul; Hastuti, Pudji
REKAPANGAN Vol 12, No 1 (2018): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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

Abstract The aim of this research is to obtain the Phospholipid characteristic of Calophylluminophyllum which is suitable with the need by means of fractination process.Phospholipidcharacterisation resulted from fractination will generate recommendation of Phospholipidfractination use on suitable product and food processing. The extraction process was performed by using chloroform-methanol (1:2 v/v). The polar lipid is separated by using ethanol, then ethanol is used to extract Phospholipid. Fractination was performed based on the soluability in ethanol and acetone. There were 5 Phospholipid fraction namely crude Phospholipid (without fractination), ethanol soluble, ethanol insoluble, ethanol-acetone insoluble fraction. Each fraction was characterised for phosphatidylcholine content (PC), hydrophilic-lipophilic balance (HLB), peroxide value, viscosity and color. The result showed that the highest PC content was found on ethanol-soluble fraction, whereas highest fatty acid which arrange Phospholipid werepalmitat (C16:0) and Oleat (C:18). Phospholipid fraction which is suitable to be used as oil in water emulsifier is ethanol soluble fraction, and ethanol insoluble fraction is used as water in oil emulsifier. Keywords: Calophylluminophyllum kernel, phosphatidylcholine, phospholipid, phospholipid characteristic

PEMANFAATAN KULIT SUKUN (ARTOCARPUS ALTILIS) SEBAGAI BAHAN ALTERNATIF PEMBUATAN SIRUP GLUKOSA Putri, Desiana Nuriza; Kusno, Elisa; Santoso, Erika Novena; Hikmah, Faiqotul; Putri, Dania Amalia; Lestari, Oki Indah
Jurnal Teknologi Pertanian Vol 18, No 2 (2017)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

ABSTRAKKulit sukun merupakan sumber pati yang memiliki potensi untuk dikembangkan menjadi sirup glukosa. Kulit buah sukun merupakan limbah dari pengolahan buah sukun mengandung pati sebesar 39.56%. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi Î±-amilase yang berbeda terhadap kualitas sirup glukosa. Parameter yang diukur yaitu kadar glukosa, kadar air, rendemen dan warna sirup glukosa yang dihasilkan. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan 1 faktor perlakuan yaitu penambahan konsetrasi enzim yang berbeda Î±-amilase (A) yang terdiri dari 5 level yakni, A1= 0.1%, A2= 0.3%, A3= 0.5%, A4= 0.7%, dan A5= 0.9% dengan ulangan sebanyak 5 kali. Hasil penelitian yaitu penambahan konsentrasi enzim Î±-amilase yang berbeda berpengaruh nyata terhadap hasil rendemen, kadar glukosa, kadar gula reduksi, dan warna sirup glukosa kulit sukun. Pada penambahan enzim dengan konsentrasi 0.3% didapat hasil yang paling baik untuk kualitas sirup glukosa yaitu kadar glukosa 8.24%, rendemen 77.96%, gula reduksi 6.04%, kadar air 82.65%, warna L=33.52%, a=1.6, b=3.26Â ABSTRACTBreadfruit is potentially starch source that can be developed into glucose syrup. The peel of bread-fruit is waste from fruit processing which contains starch 39.56%. The aim of this research is find out the the effect of adding different Î±-amilase consentration toward the quality of glucose syrup. Parameters measured are glucose level, water level, rendemen, and the colour of glucose syrup. Experiment design used is randomized block design with 1 treatment factor realised by adding enzime concentration with different Î±-amilase enzime which consist of 5 levels namely, A1= 0.1%, A2= 0.3%, A3= 0.5%, A4= 0.7%, and A5= 0.9% with 5 times repetition. The result shows that the addition of different Î±-amilase enzime concentration on liquification phase significantly affects yield, glucose level, reduction sugar, and color of breadfruit glucose syrup. In the 0.3% enzyme addition obtained the best results for quality glucose syrup such as glucose content 8.24%, rendemen 77.96%, reduction sugar 6.04%, water content 82.65%, color L=33.52%, a=1.6, b=3.26

KARAKTERISTIK MIKROKAPSUL MINYAK EKSTRAK DARI KEPALA KAKAP MERAH PADA BEBERAPA RASIO BAHAN PENYALUT Putri, Desiana Nuriza; Wibowo, Yessi Maulidhia Nugrahani; Harini, Noor
Jurnal Teknologi Pertanian Vol 22, No 2 (2021)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

ABSTRAKÂ Kepala ikan kakap merah merupakan limbah terbanyak yang dihasilkan dari industri fillet ikan kakap merah. Minyak ikan hasil ekstraksi dari limbah kepala ikan kakap merah mengandung asam lemak omega 3, omega 6 dan omega 9, namun bersifat kurang stabil dan mudah rusak akibat proses oksidasi. Stabilitas minyak ikan selama penyimpanan dapat ditingkatkan melalui proses mikroenkapsulasi dengan metode spray drying. Penelitian ini bertujuan untuk mengkaji pengaruh proporsi bahan penyalut yang berbeda terhadap karakteristik mikrokapsul minyak ikan yang dihasilkan. Penelitian menggunakan Rancangan Acak Kelompok dengan faktor perlakuan proporsi bahan penyalut yang terdiri dari 6 level. Analisis statistik pada data hasil penelitian dilakukan dengan menggunakan software SPSS 20 (Î±= 5%). Mikrokapsul dengan karakteristik terbaik dihasilkan dari perlakuan perbandingan antara bahan penyalut dekstrin dan gum arab 2:3, dengan rendemen 17,75%, kadar air 11,32% (bb), kadar lemak 15,65%, ukuran 1653,08 Âµm dan berwarna putih kekuningan. Selain itu, proses mikroenkapsulasi dengan bahan penyalut dekstrin dan gum arab (2:3) juga menunjukkan bahwa dapat mempertahankan kandungan asam lemak dengan jumlah omega 3 sebesar 14,17%, omega 6 sebesar 4,35% dan omega 9 sebesar 12,53%.ABSTRACTÂ Red snapper head is the most waste generated from the red snapper fillet industry. Fish oil extracted from red snapper head waste contains omega-3, omega-6, and omega-9 fatty acids but is less stable and easily damaged due to the oxidation process. The stability of fish oil during storage can be increased through the spray drying method's microencapsulation process. This study aims to examine the effect of different proportions of coating materials on the characteristics of the fish oil microcapsules produced. The study used a randomized block design with a treatment factor of the ratio of coating material consisting of 6 levels. Statistical analysis of research data was carried out using SPSS 20 software (Î± = 5%). Microcapsules with the best characteristics were produced from the comparison treatment between dextrin and gum arabic coating materials 2:3, with a yield of 17.75%, water content 11.32% (bb), fat content 15.65%, size 1653.08 m, and colored yellowish white. In addition, the microencapsulation process with dextrin and gum arabic coating materials (2:3) also showed that it could maintain the fatty acid content with the amount of omega-3 by 14.17%, omega-6 by 4.35%, and omega-9 by 12.53%.

Pengaruh Logo Halal terhadap Sikap dan Minat Beli Konsumen UMM Bakery Windiana, Livia; Putri, Desiana Nuriza
Jurnal Ekonomi Pertanian dan Agribisnis Vol 5, No 4 (2021)
Publisher : Department of Agricultural Social Economics, Faculty of Agriculture, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jepa.2021.005.0224.

Penelitian ini bertujuan untuk mengetahui mengetahui sikap konsumen terhadap pengaruh logo halal di UMM Bakery dan mengetahui hubungan sikap konsumen terhadap minat beli produk halal di UMM Bakery. Data penelitian dikumpulkan dengan kuisener dan melibatkan 62 responden konsumen UMM Bakery. Hasil penelitian menunjukan sikap konsumen terhadap logo halal di UMM Bakery bersikap positif, hal ini menunjukan produk yang berlogo halal adalah makanan yang diinginkan konsumen. Hasil analisis hubungan sikap terhadap minat beli produk halal di UMM BAkery dengan nilai korelasi koefisiennya 0,901 yang berarti terdapat korelasi yang sangat kuat antara sikap dan minat beli atau korelasi bersifat positif.

PENGARUH KONSENTRASI MALTODEKSTRIN PADA ADONAN BEKU TINGGI PROTEIN TERHADAP KARAKTERISTIK ROTI Desiana Nuriza Putri; Okta Pringga Pakpahan; Damat Damat; Ari Rizki Yuspita Ningrum; Erika Novena Santoso
Jurnal Teknologi dan Industri Pangan Vol. 32 No. 2 (2021): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2021.32.2.126

The maltodextrin in frozen dough functions as the cryoprotectant to keep the structure of dough and yeast viability during freezing. This study investigated the optimum maltodextrin concentration in the high-protein frozen dough to obtain the best characteristics of sweet bread. The experimental design was a simple, completely randomized design (CRD) with one factor, i.e., maltodextrin concentrations of 0, 1, and 2% w/w. The experiment was done in triplicates with 0% maltodextrin as the control. During ten days of frozen storage, it was found that the addition of maltodextrin significantly affected the number of viable yeast after freezing. Furthermore, the addition of 2% maltodextrin produces the best bread characteristics. Furthermore, the addition of maltodextrin to the frozen dough also protects the water content during proofing which was shown by loaf volume 85.80% and water content of 15.30%. Furthermore, yeast viability and the gluten content in bread profoundly impacted the optimum elasticity crumb firmness value 2.00 N/mm².

PHYSICAL AND MECHANICAL CHARACTERISTICS OF EDIBLE FILM BASED ON CASSAVA PEEL STARCH Ahmad Wira Wasistha; Muhammad Reza Sukma Dika; Annisa’ Sakina Aulia; Norazkya Mutiara Samudra; Desiana Nuriza Putri
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 5, No 2 (2021): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v5i2.1877

Cassava peel is an agro-industrial waste that is not used or not recycled. Based on the carbohydrate content of cassava peel, which is 50% of the weight of the peel, so that the cassava peel can be used as an ingredient for making edible films. Edible film is a thin layer made of natural ingredients that are safe for consumption. The biodegradable nature and can be used in this edible makes edibles used because they can be an alternative to synthetic plastics and are environmentally friendly. The purpose of this study was to determine the physical properties and mechanisms of the edible film of cassava peel starch. This study used a simple randomized block design (RBD) with 3 levels, namely A1(2%), A2(4%), A3(6%) with 3 replications. Research data on cassava peel characteristics showed water content (14.62%), starch content (73.29%), amylose content (21.02%), amylopectin content (52.27%), and HCN content (7.01%). %). The results of the edible physical and mechanical properties showed the value of tensile strength 0.08 – 0.37 Mpa, thickness 0.09 – 0.17 mm, WVTR 0.26 – 0.39 g/m2/Day, and elongation 31, 86 – 56.43%.

EFEKTIVITAS PROGRAM KAWASAN RUMAH PANGAN LESTARI (KRPL) DALAM MENDUKUNG KETAHANAN PANGAN RUMAH TANGGA SELAMA PANDEMI DI KOTA KEDIRI Dellia Ayu Elma Anindya; Desiana Nuriza Putri; Novi Dwi Priambodo
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 5, No 1 (2021): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v5i1.1278

The KRPL (Sustainable Reserve Food Garden) program is an alternative in realizing food self-sufficiency to achieve food security during the Covid-19 pandemic. This study is to determine the impact of the KRPL program on household food expenditure patterns, food consumption patterns, and consumption levels by using a questionnaire interview method in 8 active KRPL groups in the city of Kediri with a total of 80 respondents. The result of this study indicates that as much as 70% of the harvest in process for the food and nutritional needs of the family, 38.75% think that the yields from their yards can meet their food needs. The yields of each KRPL are different due to several factors, namely, the area of land, the awareness of group members, the weather, and the desire of the members to plant types of plants. From the amount of harvest, it can be seen that the level of success of the KRPL program has a positive impact on household food consumption patterns. A yard or harvest yields are still dominant for household consumption. This condition supports the main concept of the KRPL program, namely to strengthen household food security.

PHYSICOCHEMICAL AND FATTY ACID PROFILE OF FISH OIL FROM RED SNAPPER HEADS (LUTJANUS MALABARICUS) REFINED FROM VARIOUS NAOH CONCENTRATIONS Desiana Nuriza Putri; Hanif Alamudin Alamudin Manshur; Teguh Setyawan; Noor Harini
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.11098

The red snapper fillet industry only uses 40–50% of its fish meat; the rest becomes waste. Red snapper fillet waste can be used as raw material for fish oil rich in Polyunsaturated Fatty Acid through the extraction process. Extracted fish oil quality can be improved through a neutralization process. This research aims to determine the degree of Baume NaOH that can produce fish oil with the best physicochemical properties. This study used a simple completely randomized design with three replications. The results showed that the difference in the degree of Baume NaOH significantly affected all characteristics of fish oil except yield and density. The neutralization process with the addition of NaOH 16°Be effectively improves the quality of fish oil and can maintain the unsaturated fatty acid content of fish oil. Neutralized fish oil has the characteristics of an acid number of 2.67 mg KOH/g, a peroxide value of 0.79 meq/kg, a p-anisidin number of 1.34 meq/kg, and a total oxidation number of 2.90 meq/kg. Identification of fatty acids and heavy metal contamination in fish oil before and after neutralization showed that the dominant fatty acid in fish oil was in the form of saturated fatty acids (50.58-67.51%) and heavy metal contamination in the form of arsenic 3.61-4.07 ppm.

MIKROENKAPSULASI PIGMEN BETA-KAROTEN DENGAN METODE FOAM MAT DRYING MENGGUNAKAN GELATIN TULANG IKAN KAKAP MERAH SEBAGAI BAHAN PENYALUT Mei Linda Nikma Nur Ulumi; Dwi Syanti Wirandhani; Reza Fadilah Ardhani; Cathrine Olivia Andhani; Desiana Nuriza Putri
AGROINTEK Vol 15, No 4 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i4.11689

Carrots (Daucus carota L.) are vegetables of the Apiaceae family that contain carotenoids, flavonoids, polyacetylenes, vitamins, and antioxidants. One of the carotenoid derivative compounds is beta-carotene. However, neither carotenoids nor their derivatives are stable on oxidation and easily degraded when exposed to light, oxygen, acids, and heat during food processing and storage. Microencapsulation with foam-mat drying method is an alternative to maintain the stability of beta carotene pigments. The research aimed to study the effects of the red-snapper bone gelatin and maltodextrin ratios on characteristics of the encapsulated β-carotene. This research is used as a reference for literature regarding the development of halal gelatin and its application as a coating material for pigment microencapsulation. This research used a randomized block design with one factor, the ratios of gelatin and maltodextrin were GM 1 (1:1); GM 2 (1:1.5), GM 3 (1:2), and GM 4 (1:2.5). The results of the research showed that the ratio factors of gelatin and maltodextrin had a real impact on yield, water content, total carotenoids, surface carotenoids, solubility, encapsulation efficiency, rehydration ratio, bulk density, color intensity, and morphological observation using an optical microscope. The results showed the best treatment resulted in the ratio of the GM 1 (1:1) with the yield of 9.84 percent, the water content of 8.8 percent, total carotenoids of 203.85 mg/g, surface carotenoids of 2.01 mg/g, the solubility of 63.67percent, encapsulation efficiency of 99.15 percent the rehydration ratio of 259.70 percent, the bulk density of 0.3532 g/m, and color intensity (L: 46.6; a+: 28.1 and b+: 19.2). Red snapper bone has the potential to be used as a source of gelatin which has high encapsulation efficiency.

Sifat Fisikokimia dan Profil Asam Lemak Minyak Ikan dari Kepala Kakap Merah (Lutjanus malabaricus) Desiana Nuriza Putri; Yessi Maulidhia Nugrahani Wibowo; Erika Novena Santoso; Putri Romadhani
agriTECH Vol 40, No 1 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Red snapper processing industry (Lutjanus malabaricus) produces more than 50% solid waste and by-products, so the by-product of red snapper processing, viz., the fish head is a potential source of omega-3. This study aimed to determine the rendering method and extraction time, producing the best quality fish oil that is rich in omega-3 from the red snapper head. The samples were taken from a fish fillet industry in Pasuruan, East Java, Indonesia. Randomized Block Design (RBD) with two factors has been used to evaluate different rendering methods (wet and dry rendering) and extraction time (1, 2, and 3 hours) in triplicate. The results showed that the best fish oil was produced by wet rendering method in 1 hour of extraction time, achieving peroxide number 0.98 meq/kg, free fatty acid 1.02%, acid number 2.02%, extraction yield 9.02%, water content 4.22% (wb), brightness (L) 43.5, redness level (a) -0.9, and yellowish level (b) 2.7. The fish oil consisted of 31 types of fatty acids with palmitic acid as the major fatty acid. Additionally, the oil also contained omega-3 (14.02%) as well as AA, DHA, and EPA.

Co-Authors Achmad Naufal Adinda Dian Octarina Afifa Husna Agung Dwi Ahmad Wira Wasistha Ahmad Wira Wasistha Aldi Riyansah Alifianti Nur Waqiah Amilia Wulandari Annis Mulyani Annisa’ Sakina Aulia Annisa’ Sakina Aulia Ari Rizki Yuspita Ningrum Ari Setiawan Ari Setiawan Aryani, Arisma Dila Athaya Milda Putri Yuwana Athaya Milda Putri Yuwana AYU LESTARI Cathrine Olivia Andhani Cathrine Olivia Andhani Chusnul Hidayat Damat, D. Damat, Damat Dania Amalia Putri, Dania Amalia Dela Retno Maryuni Dela Retno Maryuni Dellia Ayu Elma Anindya Delsi Anjarwati Delsi Anjarwati Destia Ayu Prameswari Destia Ayu Prameswari Desy Rachmatullah Devi Dwi Siskawardani Dina Amalia Dwi Syanti Wirandhani Dwi Syanti Wirandhani Elfi Anis Saati Elfi Anis Saati Elisa Kusno, Elisa Erika Novena Santoso Erika Novena Santoso Erika Novena Santoso Erika Novena Santoso, Erika Novena Eureksa, Refka Mizard Faiqotul Hikmah, Faiqotul Fika Treeza Putri Fiki Herianto Frida Dhia Ramadhani Hadad Alwi Alwi Hanif Alamudin Manshur Husna, Afifah Irawan, Tofan Andrew Iwan Nuddin Lady Agitasi Amrillah Livia Windiana Liza Ni’matul Azizah Mansur, Hanif Alamudin Mardhiyah, Nadia Mei Linda Nikma Nur Ulumi Mei Linda Nikma Nur Ulumi Melliana Rahmah, Annisa' Muhammad Reza Sukma Dika Muhammad Reza Sukma Dika Nabilla Dhiya Ulhaq Nabilla Dhiya Ulhaq Nadia Mardhiyah Noor Harini Norazkya Mutiara Samudra Norazkya Mutiara Samudra Novi Dwi Priambodo Novia, Vira Nur, Nafidzah Octarina, Adinda Dian Oki Indah Lestari, Oki Indah Okta Pringga Pakpahan Okta Pringga Pakpahan Pudji Hastuti Putri Romadhani Ramadhani, Frida Dhia Refka Mizard Eureksa Reza Fadilah Ardhani Reza Fadilah Ardhani Riska Yulis Hidayana Rista Anggriani Saffarina Dini Astari Saffarina Dini Astari Salsabila Permata Sari Salsabila Permata Sari Siti Nur Elisa Sukardi Sukardi Sukardi, S. Sukma, Nimas Aura Suprasetyo Teguh Setyawan Vira Novia Vritta Amroini Wahyudi Warkoyo . Warkoyo, W. Wibowo, Yessi Maulidhia Nugrahani Winda Dwi Oktarini Winda Dwi Oktarini Wulandari, Amilia Yahya Suhaimi Yessi Maulidhia Nugrahani Wibowo Yuwana, Athaya Milda Putri

Title

Found 41 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 41 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 41 Documents
Search