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All Journal Jurnal Pangan dan Gizi Jurnal Ilmu Pangan dan Hasil Pertanian Pasundan Food Technology Journal (PFTJ) GOVERNABILITAS (Jurnal Ilmu Pemerintahan Semesta) MAHATANI: Jurnal Agribisnis (Agribusiness and Agricultural Economics Journal) JAGROS : Jurnal Agroteknologi dan Sains (Journal of Agrotechnology Science) JANHUS: Jurnal Ilmu Peternakan Journal of Animal Husbandry Science Composite
Ati Atul Quddus
Universitas Koperasi Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Public Health Social Sciences Veterinary Other

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Pengaruh Penambahan Ekstrak Bunga Telang terhadap Sifat Kimia dan Organoleptik pada Produk Minuman Cendol Atia Fizriani; Ati Atul Quddus; Hari Hariadi
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7516

Abstract

Cendol is a typical beverage product which is much popular among children and adults. A usual colour of cendol is green. Concern for some consumers of the colours found in cendol is a produced by artificial colorant that may have a negative impact for consumen. The butterfly pea (Clitoria ternatea L.). pigmetns, antocyanin, can be used as alternative for natural food coloring. This research aims to determine the influence addition of the butterfly pea extracts to proximate value, antocyanin total, antioxidant activity, and organoleptic test such as the color, flavor, aroma, and texture. The product of cendol was made from various the addition of 0.25 g, 0.50 g, and 0.75 grams flowers extract. The result showed that cendol with addition of 0,75 g flower extract was the higest total antocyanin content (235,24 mg/L) which had moisture content 82,34%, ash content 1,10%, protein 2,16%, fat 4,18%, carbohydrate 11,95%, and the result of organoleptic test were score of color 2,02; taste 1,94; aroma 1,80 and texture 1,94.
PENINGKATAN NILAI TAMBAH TERHADAP NIRA AREN MELALUI PENGGUNAAN PENGAWET ALAMI Ati Atul Quddus; Vela Rostwentivaivi
MAHATANI: Jurnal Agribisnis (Agribusiness and Agricultural Economics Journal) Vol 1, No 1 (2018): MAHATANI: Jurnal Agribisnis (Agribusiness and Agricultural Economics Journal)
Publisher : Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52434/mja.v1i1.368

Abstract

Indonesia merupakan salah satu negara produsen gula di dunia, namun industri gula dalam negeri masih belum mampu memenuhi kebutuhan gula dalam negerinya sendiri. Kondisi swasembada gula diupayakan melalui pengembangan gula tebu dan melalui sumber bahan baku lain, salah satunya adalah tanaman aren. Menurut data Dinas Perkebunan Provinsi Jawa Barat (2015), Jawa Barat memiliki areal panen aren seluas 14.204 Ha, dengan produksi 22.489 ton dan produktivitas mencapai 2.781 kg/Ha. Daerah Pasir Mukti di desa Tenjowaringin merupakan daerah penghasil aren di Kabupaten Tasikmalaya Provinsi Jawa Barat. Nira aren yang berasal dari tangkai bunga jantan merupakan bahan untuk memproduksi gula aren. Mutu nira sangat menentukan mutu gula aren. Nira aren cepat mengalami perubahan menjadi asam karena terjadinya proses fermentasi, biasanya diakibatkan karena terlambatnya perlakuan pengolahan setelah penyadapan, ataupun karena tidak bersihnya alat penampung nira tersebut. Banyak penelitian sudah dilakukan untuk memperpanjang umur simpan nira. Salah satu diantaranya dengan menambahkan pengawet alami. Masyarakat Pasir Mukti dulunya biasa menggunakan pengawet alami untuk mempertahankan mutu nira, yaitu daun tanaman hiris (Cajanus cajan) yang ditumbuk atau dihaluskan lalu dimasukkan ke dalam nira aren. Masyarakat biasanya menambahkan gula yang sudah masak ke dalam nira. Hasil penelitian menunjukkan bahwa rasio nilai tambah gula aren sebesar 44 persen sedangkan nira aren sebesar 80 persen. Keuntungan yang diterima pemilik jasa faktor-faktor produksi pada produk gula aren adalah 43 persen dan nira aren 32 persen. Kedua produk ini masih memiliki peluang besar dalam peningkatan produksinya.
Perbaikan Kualitas Nira Aren Menggunakan Beberapa Pengawet Alami Ati Atul Quddus; Hari Hariadi
JAGROS : Jurnal Agroteknologi dan Sains (Journal of Agrotechnology Science) Vol 3, No 1 (2018): JAGROS : Jurnal Agroteknologi dan Sains (Journal of Agrotechnology and Science)
Publisher : Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52434/jagros.v3i1.453

Abstract

Indonesia is one of the sugar producing countries in the world, but the domestic sugar industry is still unable to meet the needs of its own country. The condition of sugar self-sufficiency is pursued through the development of sugar cane and also through other sources of raw materials, one of which is from palm sugar. Palm juice quickly changes to acid because of the fermentation process, which is usually caused by late processing after tapping, or because of the uncleanness of the juice container. This study aims to observe the effect of giving natural preservatives in the form of hiris leaf powder, mangosteen peel powder, and palm sugar in maintaining the quality of palm juice done in several concentrations (b / v). The research method used was an experimental method with a method. The first factor was 3 levels of natural preservative types (mangosteen peel powder, sliced leaves, and brown sugar), while factor II was 3 preservative concentration levels (3%, 4.5%, and 6%), and each treatment was repeated 3 times so that it was obtained 27 trial units. The test results showed that the lowest reducing sugar content in palm sugar using natural preservatives was found in the Hiris Leaf with an average of 31.192% and 4.5 treatment dose with an average of 34.683%. While for the lowest moisture content found in palm sugar that uses natural preservatives of mangosteen peel with an average of 1.5983% and the best treatment dose is at dose 3 with an average of 1.1267% Keywords: hiris leaves, mangosteen peel, palm juice, natural preservatives
PENDUGAAN KANDUNGAN ENERGI BRUTO TEPUNG IKAN MENGGUNAKAN TEKNOLOGI Near Infrared (NIR) (Prediction of the Gross Energy for Fishmeal using Near Infrared Reflectant (NIR) Technology) Ati Atul Quddus
Janhus: Jurnal Ilmu Peternakan (Journal of Animal Husbandry Science) Vol 1, No 1 (2016): Janhus: Jurnal Ilmu Peternakan (Journal of Animal Husbandry Science)
Publisher : Fakultas Pertanian Universitas Garut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52434/janhus.v1i1.324

Abstract

Abstrak Penelitian ini bertujuan untuk menduga kandungan energi bruto tepung ikan untuk bahan pakan ternak menggunakan teknologi Near Infrared (NIR). Tepung ikan yang digunakan dalam penelitian ini diperoleh dari poultry shop yang ada di beberapa daerah di Indonesia dan industri pakan ternak. Penelitian ini menggunakan 50 tepung ikan. Tiga puluh lima sampel digunakan untuk kalibrasi, sedangkan 15 sampel digunakan untuk validasi. Pengukuran NIR reflektan menggunakan sistem NIR. Energi bruto diukur menggunakan bomb calorimeter. Data dianalisis dengan menggunakan regresi linier berganda (RLB) dan Principal Component Regression (PCR). Persamaan kalibrasi dari reflektan dianalisis menggunakan 29 panjang gelombang untuk memprediksi energi bruto. Hasil dari validasi menunjukkan akurasi yang tinggi dengan standar eror dan koefisien variasi untuk energi bruto yaitu 6,6 Kkal/Kg dan 0,2%. Persamaan kalibrasi dari metode PCR menggunakan data absorban. Hasil dari validasinya menunjukkan kurang akurasi dengan nilai standar eror dan koefisien variasi yaitu 119,2 Kkal/kg dan 4,16%. Kata kunci : energi bruto, NIR, RLB, PCR Abstract This experiment was aimed to predict gross energy (GE) content of fishmeal by using Near Infrared (NIR) technology. Fishmeal that was used in this experiment was obtained from the poultry shop in several regions in Indonesia and from animal feed industries. This experiment was conducted by using 50 fishmeals. Thirty five samples out of 50 samples fishmeal was used to develop the NIR of calibration and the rest 15 samples was used to test the accuracy of the calibration. NIR reflectant was measured by NIR system. Gross energy was measured by bomb calorimeter. Collected data were analyzed by using multivariate linier regression (MLR) and principal component regression (PCR). Calibration equation of reflectant was analyzed by using 29 wavelengths for predicting GE. The results of the validation indicated high accuracy with standard error and coefficient of variation for GE: SEp = 6.6 Kkal/Kg, CV = 0.2 % . Calibration equation was obtained from PCR method by using absorbent data. The result of the validation indicated less accuracy with standard error and coefficient of variation for GE: SEp = 119.92 Kkal/Kg, CV = 4.16% . Keywords : Gross Energy, Near infrared Reflectant (NIR), fishmeal, Multivariate Linier Regression (MLR), Principal Component Regression (PCR)
TINUNGGLU’S GOVERNING : TRADITIONAL FOOD BUFFER SYSTEM IN MENTAWAI AS GOVERNANCE Rijel Samaloisa; Munawar Ahmad; Ati Ataul Qudus; Happy Nurdiana Tatubeket
GOVERNABILITAS (Jurnal Ilmu Pemerintahan Semesta) Vol 4 No 1 (2023): Government, Planning and Development
Publisher : Program Studi Ilmu Pemerintahan - Sekolah Tinggi Pembangunan Masyarakat Desa "APMD"

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47431/governabilitas.v4i1.299

Abstract

This paper elaborates on Tacit-governing food buffer systems in Mentawai island, Tinungglu. Tinungglu is the old system of agriculture system of the Mentawai People, especially on Siberut Island. its role as a buffer stock food system when their life is in a vulnerable situation. This analysis focused on looking at three significant sets of variables contributing to the governability of societal entities, including the natural resources valued by those entities: those entities considered a system-to-be-governed (SG), those governing these entities, labeled the governance system (GS), and the interrelation between these two, worked out in terms of governing relations or interactions (GI). Finally, its results identify the area of governability whereas the intersection among government and traditional systems on tinungglu.
Mie kering dengan substitusi tepung telur ayam ras (Gallus gallus domesticus) Sherina Melianti; Triana Ulfah; Rachmat Adiputra; Ati Atul Quddus; Atia Fizriani; Hari Hariadi
Composite : Jurnal Ilmu Pertanian Vol 3 No 02 (2021): Juli
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v3i02.558

Abstract

This research was purposed to determine the effect of the addition of egg powder on physicochemical properties and to determine the best formulation treatment according to organoleptic properties. This study used a one-factor Randomized group design (RAK) with 4 treatments (A0: 100% flour, A1: 90% flour + 10% egg flour, A2 : 80% flour + 20% egg flour, A3 : 70% flour + 30% egg flour) and 3 repetitions. The results showed that the combination of adding egg flour had no significant effect on chemical characteristics (ash content), on physical characteristics the combination of adding egg flour had a significant effect on physical properties. The best formulation based on organoleptic properties was the addition of 10% egg flour on texture parameters 5.00 (liked), aroma 4.80 (liked), taste 5.13 (liked), color 5.45 (liked).
KARAKTERISTIK KIMIA DAN AKSEPTABILITAS KERUPUK BERAS MERAH DENGAN PENAMBAHANTEPUNG WORTEL SUBSTANDAR Hafidzi, Marlan; Quddus, Ati Atul; ., Mardiana
Jurnal Pangan dan Gizi Vol 14, No 2 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.2.2024.32-42

Abstract

Red rice crackers are a type of snack made from red rice and tapioca, with additional nutrients derived from substandard carrots. Substandard carrots that can still be utilized include broken carrots, irregular sizes, post-harvest defects, and branched roots, which are processed into flour to facilitate their use. This research aims to determine the effect of the addition of carrot flour on the chemical properties, and acceptability of red rice crackers, and the best treatment based on chemical properties and acceptability. The method used is a Completely Randomized Design (CRD) single factor with treatments using red rice flour compared to carrot flour P1 (90%:10%), P2 (80%:20%), P3 (70%:30%), P4 (60%:40%). Based on the research results, the addition of carrot flour significantly affects the ash content, fat content, protein content, color, aroma, taste, texture, and total acceptance but does not significantly affect the water content and carbohydrate content. The best red rice crackers are obtained from treatment P1 (90% red rice flour: 10% carrot flour) with chemical values of water content 2.06% (db), ash content 3.16% (db), fat content 2.97% (db), protein content 9.65% (db), carbohydrate content 84.22% (db), and acceptability values of color 1.57 (very like), aroma 1.87 (very like), taste 1.53 (very like), texture 1.80 (very like), and total acceptance 1.47 (very like).
Karakteristik Set Yogurt Sinbiotik dengan Penambahan Variasi Konsentrasi Ekstrak Kacang Hijau Alawiyah, Iin Siti Siti; M, Mardiana; Tubagus, Robi; Quddus, Ati Atul
Jurnal Pangan dan Gizi Vol 14, No 1 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.1.2024.44-53

Abstract

Synbiotic set yogurt with the addition of mung bean extract has the potential as an alternative functional food that can meet the needs of people who want to have a healthy life. Mung beans are a source of prebiotics because they contain oligosaccharides in the form of raffinose and stakiose. The addition of mung bean extract concentration in the synbiotic set yogurt aims to determine the effect of increasing the concentration of mung bean extract on the microbiological, chemical, and acceptability characteristics of the synbiotic set yogurt and determine the concentration of mung bean extract that produces the best synbiotic set yogurt based on SNI. This study used a completely randomized design (CRD) with four treatments, namely P1 (15% mung beans extract), P2 (20% mung beans extract), P3 (25% mung beans extract) and P4 (30% mung beans extract). Based on the results of the research that has been done, it can be concluded that the addition of mung bean extract to the synbiotic set yogurt has a significant effect on microbiological values (prebiotics, pH, and total lactic acid bacteria), acceptability values (taste, color, texture, and overall attributes) and chemical values (ash and lactic acid content). But not significantly different from the aroma attribute. The best concentration of synbiotic set yogurt with the addition of varying concentrations of mung bean extract is found in treatment P1 (mung bean extract 15%), namely prebiotic levels of 2.6 x 108 CFU/ml, pH 3.83, total Bal 3.2 x 107 CFU/ml, ash content 0.73%, total lactic acid 0.54%, taste 1.84, aroma 2.16, color 1.60, texture 1.72 and overall 1.84
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK ENERGY SNACK BAR DENGAN SUBSTITUSI EMPING SINGKONG (Cassava Flakes) Nasiroh, Fahra Fahrihatun; qudus, Ati Atul Quddus atul; tubagus, Robi
Jurnal Pangan dan Gizi Vol 14, No 2 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.2.2024.1-8

Abstract

Abstract Cassava flakes have a high carbohydrate content so they can be used as an energy source food product. Cassava flakes can be used as a source of carbohydrate substitution for corn flakes as raw material for making energy snack bar products. This study aims to determine the effect of the chemical and organoleptic characteristics of the energy snack bar with substitution cassava flakes and also to find out the organoleptic characteristics of the best energy snack bar with the substitution of cassava flakes which is preferred by the panelists.. The experimental design used was a Completely Randomized Design (CRD) with four treatments, namely P0 (without substitution cassava flakes), P1 (50% substitution cassava flakes), P2 (75% substitution cassava flakes), P3 (100% substitution cassava flakes). Based on tne results of the research that has been done, it can be concluded that the substitution of cassava flakes has a significant effect on the value of water content, ash content, protein content, fat content, carbohydrate content and total calories. It also has a significant effect on the attributes aroma, color, texture and overall but no significant effect on the attributes taste. The best treatment for cassava flakes substitution in energy snack bar products based on the organoleptic characteristics is treatment P1 (50% substitution cassava flakes), with taste attribute characteristics of taste 5,48 (rather like), aroma attribute 5,08 (rather like), color attribute 5,24 (rather like), textute attribute 5,24 (rather like) and overall product total 5,36 (rather like).
Karakteristik Fisikokimia dan Organoleptik Selai Lembar Buah Kesemek Dengan Perbedaan Konsentrasi Pektin darmawan, Yudha wisnu; quddus, Ati atul; firzriani, Atia
Jurnal Pangan dan Gizi Vol 14, No 1 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.1.2024.23-33

Abstract

Persimmon fruit is a source of nutrients that are beneficial for the body's health and energy. However, because its use is not optimal, this fruit is susceptible to damage and rot, causing prices to fall and lack of market appeal. However, the pectin content in persimmons is not sufficient for making sheet jam, so it is necessary to add pectin. This research aimed to evaluate the effect of different pectin concentrations on the chemical and organoleptic characteristics of persimmon jam, as well as determine the best pectin concentration. This research used a Completely Randomized Design (CRD) method with four single treatments, namely the addition of pectin with a concentration of T0 (0%), the concentration of T0 (0%), T1 (0.5%), T2 (1.0%), T3 (1.5%). The results showed that the addition of different concentrations of pectin significantly influenced the value of vitamin C, water content, antioxidants, total soluble solids, as well as organoleptic attributes of texture and overall persimmon sheet jam. However, there was no significant effect on the organoleptic attributes of taste, aroma and colour. The best pectin concentration for persimmon sheet jam is the T3 treatment (1.5% pectin), which has the following characteristics: water content 36.13%, Vitamin C 3.10 mg/100 grams, antioxidant activity (IC50) 93 .70 ppm, total dissolved solids 66.1˚Brix, and organoleptic assessments for taste, aroma, colour, texture and overall attributes were 2.52, 2.24, 2.60, 2.88 and respectively.
Co-Authors Alawiyah, Iin Siti Siti Anindita, Valdira Atia Fizriani Azizah, Rini Nur darmawan, Yudha wisnu Fauziyyah, Yasmien Hanifah firzriani, Atia Hafidzi, Marlan Happy Nurdiana Tatubeket Hari Hariadi Hari Hariadi Hari Hariadi karamy, Aliefa bintan Khoerunnisa, Jihan Dila Kuswardhani, Liana Lathifa, Cempaka Lathifah, Mila Nur Mardiana - Mardiana M Munawar Ahmad Nasiroh, Fahra Fahrihatun Rachmat Adiputra Rijel Samaloisa Selawati, Fitri Sherina Melianti Syarqiyah, Zainul Triana Ulfah Tubagus, Robi Vela Rostwentivaivi