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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
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

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Characteristics of halal gelatin from red snapper (Lutjanus malabaricus) bone and its potency as beta-carotene coating material Dwi Syanti Wirandhani; Mei Linda Nikma Nur Ulumi; Reza Fadilah Ardhani; Cathrine Olivia Andhani; Desiana Nuriza Putri
AGROINTEK Vol 17, No 3 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i3.15460

Abstract

Gelatin is a material produced from the partial hydrolysis of collagen sourced from the skin and bones of farm animals such as cows and pigs. Gelatin has been used for coatings because it has high permeability and dissolves in warm conditions, so the matrix cross-links are strong. The red snapper fillet processing industry produces 11.2-15% of waste, such as bone which has not been utilized optimally. The objective of this study was to determine the characterization of red snapper bone gelatin as a source of halal gelatin and measure its ability as a coating material for β-carotene pigment microencapsulation. Results showed the characteristics of red snapper bone gelatin with a yield of 10.71%, water content of 9.63%, protein content of 34.06%, ash content of 7.62%, gelatin fat content of 0.28%, and color intensity (L: 62.6). ; a+: 13.3 and b+: 30). The obtained halal gelatin was applied as a coating material for β-carotene pigment microencapsulation through the foam-mat method. It resulted in encapsulation with a yield of 16.75%, water content 9.25%, total carotenoid content 145.49 mg/g, surface carotenoid content 2.04%, solubility 78%, encapsulation efficiency 98.22%, color intensity (L: 50; a+: 29.9 and b+: 14.6), the particle size of 1004.04 μm and irregular shape.
Physical Properties and Consumer Acceptance of White Bread with The Substitution of Coconut Dregs and Avocado Seed Flour Winda Dwi Oktarini; Delsi Anjarwati; Ari Setiawan; Nabilla Dhiya Ulhaq; Desiana Nuriza Putri
agriTECH Vol 43, No 3 (2023)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.77899

Abstract

Analysis of the relationship between physical properties and consumer acceptance, which is commonly influenced by sensory properties is crucial in delivering a high-quality food product. Therefore, this study aimed to analyze the effect of physical properties, including hardness, adhesiveness, dough expansion, specific volume, color intensity (L*, a*, b*, and °hue), browning index, and analysis of consumer acceptance by employing Partial Least Squares (PLS) regression. The analysis focused on high-fiber white bread made by substituting coconut dregs and avocado seed flour with different ratios, denoted as P0 (control), P1 (90% wheat flour: 5% coconut dregs flour: 5% avocado seed flour), P2 (85% wheat flour: 10% coconut dregs flour: 5% avocado seed flour), P3 (80% wheat flour: 15% coconut dregs flour: 5% avocado seed flour), P4 (75% wheat flour: 20% coconut dregs flour: 5% avocado seed flour), and P5 (70% wheat flour: 25% coconut dregs flour: 5% avocado seed flour). The results showed that consumer preferences had a positive correlation with the physical properties of white bread, including hardness, adhesiveness, dough expansion, specific volume, as well as colors L*, and °hue, while, a*, b*, and had a negative correlation with the browning index. The circular correlation analysis between physical properties and consumer acceptance indicated that the substitution of 25% coconut dregs flour and 5% avocado seed flour in white bread was accepted by consumers.
Effect of substitution ratio of wheat flour with coconut dregs and avocado seed flour as gluten-free flour on the chemical characteristics of white bread Delsi Anjarwati; Winda Dwi Oktarini; Ari Setiawan; Nabilla Dhiya Ulhaq; DESIANA NURIZA PUTRI
AGROINTEK Vol 17, No 4 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i4.17053

Abstract

Analysis of the chemical properties of white bread whose formulation is modified by substitution of coconut dregs flour and avocado seed is very important to do to find out how much increase in dietary fiber content in white bread and to determine the content contained in it, which can affect the quality of the white bread. The research aimed to study the effects of coconut dregs flour and avocado seed ratios on chemical properties and daily index sufficiency of white bread. This research used a randomized block design with one factor, the ratio of white flour, coconut dregs flour and avocado seed flour is P0 (control), P1 (90%:5%:5%), P2 (85%:10%:5%), P3 (80%:15%:5%), P4 (75%:20%:5%), and P5 (70%:25%:5%). The results of the research showed that P5 white bread had the lowest water content of 35.10%, P0 white bread had the lowest ash content of 0.66%, P5 white bread had the highest fat content of 12.34%, P0 white bread had the highest protein content of 9.11%, P1 white bread has the highest carbohydrate content of 45.43%, P5 white bread has the highest crude fiber and dietary fiber content, respectively 7.78% and 17.92%. The substitution ratio of coconut dregs flour and avocado seed flour in all treatments does not significantly affect the value of the daily index sufficiency.
Performance Analysis of Sugar Production in Ngadirejo Sugar Factory Afifa Husna; Desiana Nuriza Putri; Hanif Alamudin Manshur
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 3 (2023): Jurnal Agroindustri Halal 9(3)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i3.6513

Abstract

The Ngadirejo Sugar Factory (PG) in Kras District, Kediri Regency is one of the business units whose productivity ranks second highest among the 9 PG subsidiaries of PT. Perkebunan Nusantara (PTPN) X, which reached 6,250 tons of sugar cane per day. With this high productivity, the quality of sap must always be maintained. This study aims to determine the performance of PG Ngadirejo sugar production from the aspect of raw sap, namely from the solution color value (ICUMSA), %brix, %pol, reducing sugar value, and pH to produce high-quality white crystalline sugar as well. Sap quality data from the quality assurance (QA) section of PG Ngadirejo for five days were taken and analyzed descriptively on the performance of the factory based on these parameters. %brix performance value; %pol; reducing sugar; pH; yield; ICUMSA; BJB; and the moisture content is 64 °Brix, respectively; 46 %; 6.2%; 5; 6-7%; 168.86-179.86 IU; 1.010 mm; and 0.02%. Based on the results obtained, the value of %brix, %pol, reducing sugar, ICUMSA, BJB, and water content have met the standards set by SNI. However, what needs to be improved is the yield value of white crystal sugar produced for 5 days which is still below the average value.
Pengaruh Lama Penyimpanan Nira Kental Sulfitasi Terhadap Karakteristik Nira Pada Proses Produksi Gula Aryani, Arisma Dila; Irawan, Tofan Andrew; Putri, Desiana Nuriza; Harini, Noor
Agrisaintifika: Jurnal Ilmu-ilmu Pertanian Vol 7 No 2 (2023): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v7i2.2944

Abstract

Sulfated Condensed Nira is sugarcane juice that has undergone several production processes ranging from milling and purification to evaporation and has been mixed with other substances such as lime/sulfur. One of the problems encountered in Indonesian sugar factories is the waiting time for the thick sulfate juice in the crate of thick sap before the cooking process is carried out. This is caused by several things, such as damage to the production machine, overcapacity cooking process, and mill wash. This study aimed to determine the effect of extended storage of sulfate viscous sap on the characteristics of the sap produced in the production process of white crystalline sugar. It uses a sample of thick sulfate sap taken in a crate of thick sap with five treatments, namely storage time of 0 hours, 2 hours, 4 hours, 6 hours, and 8 hours. Parameters tested include total dissolved solids (% Brix), sugar content, pH, color, and turbidity. The results showed that the storage of concentrated sulfate juice significantly affected %Brix. At 0 hours to 4 hours of storage, it increased and decreased after 6 hours. The sugar content in the thick sulfated sap increased at 0 to 4 hours of storage and decreased after 6 hours. Increasing the sugar content in sap is caused by the decomposition of polysaccharides into sugars (sucrose, glucose, and fructose), and the decrease in sugar content is caused by fermentation by Saccharomyces. The storage time of 0 hours was significantly different from the storage time of 2 hours, 4 hours, 6 hours, and 8 hours on the pH of the sulfitation thick juice due to the addition of lime milk to keep the pH of the juice high and prevent hydrolysis either by microbes or acids. The longer the storage, the darker and more cloudy the resulting color.
Effectiveness of public service program related cocoa fermentation sop in increasing the knowledge of cocoa farmer Mansur, Hanif Alamudin; Harini, Noor; Saati, Elfi Anis; Damat, D.; Warkoyo, W.; Sukardi, S.; Wahyudi, Vritta Amroini; Anggriani, Rista; Siskawardani, Devi Dwi; Husna, Afifah; Putri, Desiana Nuriza; Nur, Nafidzah; Lestari, Ayu
Journal of Community Service and Empowerment Vol. 4 No. 3 (2023): December
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/jcse.v4i3.26038

Abstract

Cocoa farmers in this area were not familiar with post-harvest processing, usually, the cocoa bean was sold directly without any fermentation. This public service objective provides information on good quality control of cocoa plant beans, such as fermentation pH, sorting, and contained water content. Followed to improve the knowledge about fermented cocoa bean's characteristics, especially about fine flavor cocoa (FFC) which has a flavor profile and also several active compounds for healthy. Data collection was carried out by filling out questionnaires from 25 farmer respondents. The results of the service showed that as many as 52% of the respondents have been cocoa farmers for more than 5 years. Most of the cocoa farmers produced more than 500 kg/harvest. Many farmers do not ferment cocoa beans because the fermentation process takes a long time, while farmers want to sell cocoa beans quickly. This causes the selling price of cocoa beans to become low.
Perubahan Sifat Fisik Biji Kakao Jenis Fine dan Bulk Selama Fermentasi dan Pengeringan Biji Kakao di Pabrik Pager Gunung PTPN XII Kebun Kendenglembu Sukma, Nimas Aura; Suprasetyo; Putri, Desiana Nuriza
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 3 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i3.7091

Abstract

Kakao jenis edel dan bulk memiliki biji karakteristik yang berbeda sehingga selama proses fermentasi kemungkinan memiliki perbedaan karakteristik fisik antara biji kakao jenis edel dan bulk. Oleh karena itu, penelitian ini bertujuan untuk mengetahui perubahan karakteristik fisik biji kakao jenis edel dan bulk selama proses fermentasi biji kakao. Uji yang dilakukan yaitu uji kadar air, rendemen, uji bentuk biji, penggolongan berat biji berdasarkan SNI 2323-2008, dan uji cut test. Analisa data dilakukan secara deskriptif menggambarkan perbedaan karakteristik biji kakao dan menggunakan uji T untuk menganalisa kadar air dan rendemen. Dari hasil penelitian rendemen dan kadar air tidak ada perbedaan yang signifikan antara biji kakao jenis edel dan bulk. Perubahan suhu puncak mulai terjadi pada 54 jam fermentasi yaitu jenis edel sebesar 52 ± 1 °C dan jenis bulk sebesar 50.66 ± 0.57 °C. Selama proses fermentasi biji kakao jenis edel dan bulk berangsur-angsur terjadi perubahan warna dari putih menjadi coklat dan menghasilkan aroma khas fermentasi. Kesimpulan dari penelitian ini yaitu biji kakao jenis edel dan bulk mengalami perubahan fisik akibat proses fermentasi. Biji kakao jenis edel dan bulk di PTPN XII Kebun Kedenglembu telah memenuhi syarat SNI 2323-2008.
Efektivitas Program Sosialisasi Konsep Keamanan Pangan terhadap Peningkatan Pengetahuan Siswa SMA Pakpahan, Okta Pringga; Putri, Desiana Nuriza; Mardhiyah, Nadia
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Vol 6 No 3 (2022): Agustus
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/aks.v6i3.4109

Abstract

Keamanan pangan ialah keadaan dan usaha untuk mencegah pangan dari kemungkinan cemaran kimia, biologis, dan benda lain yang merugikan, mengganggu, dan membahayakan kesehatan manusia. Rendahnya tingkat keamanan Pangan Jajanan Anak Sekolah (PJAS) masih menjadi persoalan yang penting. Data pengawasan PJAS yang dilakukan BPOM RI Direktorat Inpeksi dan Sertifikasi Pangan menyatakan bahwa 45% PJAS tidak memenuhi ketentuan keamanan yaitu PJAS tersesbut ternyata mengandung bahan kimia seperti boraks, formalin, rhodamin, dan mengandung Bahan Tambahan Pangan (BTP), seperti benzoat dan siklamat yang  melebihi batas aman. Permasalahan di SMA Negeri 2 Batu yaitu di sekolah terdapat banyak jajanan tidak sehat, jajan di sekolah yang menjadi kebiasaan siswa, tidak ada media dari sekolah yang dapat digunakan sebagai media transfer pengetahuan jajanan sehat, dan pengetahuan pihak kantin yang kurang terhadap keamanan pangan. Kegiatan sosialisasi terdiri dari penyampaian materi mengenai keamanan pangan, praktek uji formalin dan boraks, serta evaluasi keberhasilan program melalui kuisoner. Pengabdian inimemiliki tujuan untuk mengetahui pengaruh program sosialisasi terhadap peningkatan pengetahuan siswa melalui pengukuran pre-test post-test melalui kuesioner. Data dianalisis menggunakan metode nonparametrik uji 2 sampel berhubungan Wilcoxon. Hasil dari pengabdian menunjukkan bahwa pogram sosialisasi konsep keamanan pangan dapat meningkatkan pemahaman siswa, guru, dan civitas akademika dalam memahami keamanan pangan.
ANALISIS KEBERHASILAN PROGRAM PENDAMPINGAN PENGEMBANGAN PRODUK UMM BAKERY METODE FROZEN DAN SOURDOUGH SEBAGAI UPAYA MENINGKATKAN UMUR SIMPAN DAN EFISIENSI PRODUKSI ROTI DI UMM BAKERY Putri, Desiana Nuriza; Windiana, Livia; Mardhiyah, Nadia
Viabel : Jurnal Ilmiah Ilmu-Ilmu Pertanian Vol 13 No 2 (2019): Nopember 2019
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (681.697 KB) | DOI: 10.35457/viabel.v13i2.769

Abstract

The development of the era changed the lifestyle and tastes of people to food, one of which bread that has now become food processed that often consumed by society. Increasing public interest in the consumption of bread leads to increased interest in business in the field of bakery. UMM Bakery as one of the business units in the field of bread and cake production commits the manufacture of its products do not use chemical preservatives. The use of chemical preservatives is what causes UMM Bakery products have a shelf life that is not long. Abundant orders also cause a lack of efficiency of human resources due to the swelling of the production costs of the cost of energy added. UMM Bakery Product Development Program in the form of dough making type sourdough and Frozendough become the right alternative to be applied. Sourdough can be a solution to overcome the use of commercial yeast into natural yeast that can later increase the shelf life and create a distinctive flavor of the product. Frozen dough method is also appropriately applied to increase energy efficiency in bread production to avoid swelling of production costs and maintain the quality of the product remains good.
KARAKTERISTIK BIJI KAKAO (Theobroma cacao L.) HASIL FERMENTASI DENGAN UKURAN WADAH BERBEDA Desy Rachmatullah; Putri, Desiana Nuriza; Fiki Herianto; Harini, Noor
Viabel : Jurnal Ilmiah Ilmu-Ilmu Pertanian Vol 15 No 1 (2021): Mei 2021
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/viabel.v15i1.1409

Abstract

Proses pengolahan biji kakao sangat menentukan mutu biji kakao kering yang dihasilkan. Proses fermentasi mempunyai peran yang sangat penting dalam pengolahan biji kakao yaitu pembentukan cita rasa dan aroma biji kakao yang dihasilkan. Tujuan dari penelitian ini adalah memberikan gambaran fermentasi yang ideal dan mencari wadah fermentasi yang bisa digunakan dalam skala produksi kecil dan sederhana. Penelitian ini dilakukan dengan melakukan fermentasi menggunakan dua ukuran wadah yang berbeda, yaitu kotak kayu besar dan kotak kayu kecil. Biji kakao difermentasi selama 3 hari (3x24 jam) dengan pembalikan dan pemantauan suhu setiap hari. Biji kakao hasil fermentasi dikeringkan dengan cara sun drying dan pengeringan mekanis (cocoa dryer) selama ±7 hari. Hasil penelitian menunjukkan fermentasi dengan kotak kayu besar mempunyai efektifitas lebih baik dibandingkan kotak kayu kecil. Biji kakao yang dihasilkan dari fermentasi kotak kayu kecil juga dapat terfermentasi dengan baik sehingga kotak kayu kecil dapat digunakan sebagai alternatif untuk petani yang mempunyai hasil produksi tidak banyak.
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