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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Sains dan Teknologi Pangan Journal of Applied Agricultural Science and Technology Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Kesmas dan Gizi (JKG) FoodTech: Jurnal Teknologi Pangan JAGROS : Jurnal Agroteknologi dan Sains (Journal of Agrotechnology Science) IKA BINA EN PABOLO : PENGABDIAN KEPADA MASYARAKAT Journal of Applied Agricultural Science and Technology Jurnal Teknologi Pengolahan Pertanian Jurnal Sains dan Teknologi Pangan
Nela Eska Putri, Nela Eska
Program Studi Teknologi Rekayasa Pangan, Jurusan Teknologi Pertanian, Politeknik Pertanian Negeri Payakumbuh
Aerospace Engineering Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Public Health

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Pengaruh Jenis Pati Ubi Kayu Terhadap Karakteristik Mi pentil Kering Tety Desrita Handayani; Nela Eska Putri
Jurnal Teknologi Pengolahan Pertanian Vol 2, No 2 (2020): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v2i2.2799

Abstract

Mi pentil dibuat dari pati ubi kayu yang banyak diproduksi di Pundong, Bantul. Penelitian ini bertujuan untuk mengetahui pengaruh jenis pati ubi kayu yaitu pati hasil industri modern dan pati hasil industri rumah tangga terhadap karakteristik mi pentil yang dihasilkan. Pati ubi kayu yang digunakan ini sebelumnya telah dianalisis komposisi kimianya. Pengamatan yang dilakukan terhadap mi pentil meliputi niai derajat putih, kuat patah mi kering, kehilangan padatan akibat pemasakan (cooking loss), rehidrasi, elongasi dan kelengketan. Hasil analisis ANOVA dengan signifikan 5% menunjukkan jenis pati ubi kayu tidak berpengaruh terhadap karakteristik mi pentil yang dihasilkan. Penggunaan pati ubi kayu industri rumah tangga, modern dan capuran keduanya tidak berpengaruh terhadap nilai kuat patah mi, cooking loss, rehidrasi, elongasi dan kelengketan. Jenis pati ubi kayu hanya sedikit berpengaruh terhadap nilai derajat putih mi pentil. Mi pentil yang diproduksi menggunakan pati ubi kayu industri modern memiliki nilai derajat putih yang lebih tinggi (58,37 %W) jika dibandingkan dengan dua jenis pati ubi kayu lainnya 53,14 %W (mi pati ubi kayu campur) dan 49,28 %W (mi pati ubi kayu industri rumah tangga
PHYSICOCHEMICAL CHARACTERISTICS OF MARTABE DRINK [PURPLE PASSION FRUIT (PASSIFLORA EDULIS VAR. EDULIS SIMS) TAMARILLO (CHYPOMANDRA BETACEAE SENDT.)] Reno Irwanto; Raini Panjaitan; Nanda Triandita; Nela Eska Putri
JURNAL KESMAS DAN GIZI (JKG) Vol. 5 No. 2 (2023): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jkg.v5i2.1547

Abstract

Martabe drink is a drink made from purple passion fruit and Dutch eggplant. This drink can be found easily in North Sumatra. The content of purple passion fruit and Dutch eggplant is rich in nutritional compounds, especially micronutrients and bioactive compounds. This makes the martabe drink a functional drink that not only quenches thirst and is delicious but also good for health. The high content of micro compounds in the form of vitamins and minerals, as well as bioactive compounds (antioxidants), makes it susceptible to damage. Making a martabe drink in powder form is an effort to maintain the nutritional value and essential bioactive compounds. Instant powder drinks can also increase the shelf life, simplify the distribution process and increase the ease of increasing the economic value of passion fruit and Dutch eggplant. Martabe instant drink is made using the thin layer drying (TLD) technique. This technique was chosen because it can produce powdered drinks with a reasonably high yield without reducing the nutritional value during the process and is more effective and efficient. The study used a completely randomized design (CRD) consisting of four treatments and three replications with variations in the ratio of purple passion fruit and Dutch eggplant. The results showed that the yield values ranged from 65.98-82.39%, moisture content 3.02-3.18%, pH 3.77-3.87, vitamin C content 16.91-24.04 mg/100g, and antioxidant activity of 60.78-76.38 ?g/mL.
SIFAT FISIKOKIMIA TEH TALUA INSTAN METODE SPRAY DRYING DENGAN PERLAKUAN JENIS TELUR YANG BERBEDA devi kumala sari; Tety Desrita Handayani; Nela Eska Putri Putri
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i3.39847

Abstract

ABSTRACT Tea talua is a traditional Minangkabau drink made from tea mixed with egg yolks and beaten with sugar and some other additives. Currently there are no instant talua tea drinks available. Instant drinks are usually in powder form served in airtight packages. Powdered drinks are prepared by quick drying with the addition of coating agents. This study aims to determine the effect of different types of eggs on the physicochemical quality of instant egg tea produced. This research method used a completely randomized design (CRD) which consisted of 3 types of treatment and 3 repetitions. This study used a completely randomized design (CRD) with 3 treatments and 3 replications. The treatment given was the difference between egg yolks as raw material for talua tea, including: R = chicken eggs, B = duck eggs, and K = native chicken eggs, so that 9 treatment units were obtained. Data were analyzed using Analysis of Variance (ANOVA) and Duncan's Multiple Range Test (DMRT) at 95% confidence level. The use of different types of eggs did not differ significantly in the proximate test, namely moisture content (2.17+0.40 - 2.41+0.26%), ash content (1.02 + 0.02 - 1.05 + 0.06%), fat content (6.43 + 3.86 - 7.98 +2.10%), protein content (7.74+1.34 - 8.3+0.53%), carbohydrate content (80.48+2.78 - 82.39 +4.47 %)  and the yield (6.70 +0.55 - 8.61 +2.15 % )of instant talua tea produced Keywords: instan drink, egg, tea, teh talua.
Intervention of Fiber-Rich Black Soybean Tofu to Improve Lipid Profile of Type 2 Diabetes Respondents Nela Eska Putri; Nanda Triandita; Fransiska R Zakaria; Endang Prangdimurti
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i3.37293

Abstract

This study aims to determine the effect of high-fiber black soybean tofu on improving lipid profiles of type 2 diabetics. The stages of the study consisted of respondent selection, production of high-fiber black soybean tofu, intervention in the treatment group, and analysis of blood lipids. This study used 18 respondents with type 2 diabetes who were divided into 2 groups, namely the intervention group and the control group. The intervention group (n=9) was given 80 g of tofu soup and education for 30 days and the control group (n=9) was not given tofu soup (education). Blood lipid analysis consisted of total cholesterol, HDL-cholesterol, LDL-cholesterol, and triglycerides taken on day 0 and day 30. The results showed that the high-fiber black soybean tofu intervention reduced total cholesterol by 3,56 mg/dL; increased levels of HDL-cholesterol by 4,11 mg/dL; reduced LDL-cholesterol by 5,33 mg/dL, while triglyceride levels increased by 3,33 mg/dL, however, respondents' triglyceride levels were maintained under normal conditions. High-fiber black soybean tofu intervention can potentially improve blood lipids in type 2 diabetes respondents.
SIFAT KIMIA DAN SENSORI BROWNIES BERBAHAN BAKU TEPUNG MOCAF, JAGUNG DAN KEDELAI HITAM Atia Fizriani; Nela Eska Putri; Nanda Triandita
FoodTech: Jurnal Teknologi Pangan Vol 2, No 2 (2019): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v2i2.40799

Abstract

Wheat flour is often used as the main ingredient for making brownies. Indonesia is one of the largest wheat flour importers. Diversification of food from local sources can reduce food imports such as wheat flour. The aim of this study was to determine the best formulation of mocaf flour, corn and black soybeans as raw material for the production of brownies based on chemical and sensory properties. There are 4 brownies formulations, Brownies A (100% mocaf flour), B (50% mocaf flour, 30% black soybeans flour, and 20% corn flour), C (50% mocaf flour, 25% black soybeans flour, and 25% corn flour), and D (50% mocaf flour, 20% black soybeans flour, and 30% corn flour). The result showed that brownies A had the highest carbohydrate content (60.74 ± 0.43%) and brownies B had the highest protein content (5.79 ± 0.03%) and crude fiber (2.71 ± 0,04%). The addition of black soybean flour which has high levels of protein and crude fiber affects to the protein and fiber content of the brownies. Brownies A was the most preffered in the attributes of texture, color, odor, and taste.
PELATIHAN PEMBUATAN ABON IKAN LELE DI NAGARI PIOBANG KABUPATEN LIMA PULUH KOTA Utama, Rozi Satria; Handayani, Tety Desrita; Putri, Nela Eska
JURNAL PKM IKA BINA EN PABOLO Vol 5, No 1: PENGABDIAN KEPADA MASYARAKAT | JANUARI 2025
Publisher : Universitas Labuhanbatu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36987/ikabinaenpabolo.v5i1.6526

Abstract

Pengabdian kepada masyarakat merupakan salah satu dharma perguruan tinggi yang bertujuan untuk transfer teknologi serta membantu mengatasi permasalahan yang dihadapi masyarakat. Program studi Teknologi Rekayasa Pangan Politeknik Pertanian Negeri Payakumbuh melakukan kerjasama dengan pihak pemerintah nagari dalam melaksanakan berbagai kegiatan pengabdian sehingga kegiatan yang dilakukan sesuai dengan kebutuhan masyarakat. Pada kegiatan pengabdian ini dilaksanakan pelatihan pembuatan abon ikan lele di Nagari Piobang Kecamatan Payakumbuh Kabupaten Lima Puluh Kota. Pelatihan ini merupakan kebutuhan masyarakat dalam menyediakan alternatif sumber protein bagi keluarga serta melakukan diversifikasi olahan ikan lele yang merupakan hasil budidaya masyarakat. Kegiatan dimulai dengan sosialisasi mengenai tujuan dan manfaat pembuatan abon ikan lele serta penjelasan mengenai manfaat abon ikan lele sebagai sumber protein bagi keluarga yang mendukung program peningkatan kualitas gizi masyarakat. Kemudian dilakukan pelatihan pembuatan abon ikan lele melalui praktek langsung oleh masyarakat pesereta pelatihan. Pelatihan ini berhasil dilaksanakan dengan baik dan masyarakat mampu membuat produk abon ikan lele yang kering dan berkualitas baik. Pengolahan ikan lele menjadi abon merupakan salah satu upaya untuk membuat diversifikasi produk ikan lele yang bernutrisi dan umur simpan yang panjang sehingga dapat menjadi alternatif penyediaan sumber protein bagi keluarga.
OPTIMALISASI KONSENTRASI ACETOBACTER XYLINUM DALAM MENINGKATKAN KARAKTERISTIK FISIKOKIMIA DAN SENSORI NATA DE CHEESE Nela Eska Putri; Nindi Rahmadani Putri; Susi Desminarti
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 4 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/zc94ya03

Abstract

Nata de cheese merupakan produk pangan berbasis selulosa bakteri yang dapat dihasilkan melalui fermentasi whey keju menggunakan Acetobacter xylinum. Konsentrasi Acetobacter xylinum merupakan salah satu faktor yang dapat memengaruhi pembentukan selulosa serta karakteristik fisikokimia dan sensori nata de cheese. Penelitian ini bertujuan untuk mengevaluasi pengaruh konsentrasi Acetobacter xylinum terhadap karakteristik fisikokimia dan tingkat kesukaan nata de cheese serta menentukan konsentrasi yang menghasilkan karakteristik produk terbaik. Penelitian menggunakan Rancangan Acak Lengkap dengan lima taraf konsentrasi Acetobacter xylinum, yaitu 4% (P1), 8% (P2), 12% (P3), 16% (P4), dan 20% (P5). Parameter yang diamati meliputi ketebalan, tingkat kecerahan, pH, kadar air, serta tingkat kesukaan terhadap rasa, aroma, warna, dan tekstur. Hasil penelitian menunjukkan bahwa konsentrasi Acetobacter xylinum berpengaruh nyata (P<0,05) terhadap ketebalan, tingkat kecerahan, dan pH nata de cheese. Ketebalan meningkat dari 3,32 ± 0,22 mm pada P1 menjadi 8,47 ± 0,22 mm pada P5, sedangkan nilai kecerahan meningkat dari 38,84 ± 0,72 menjadi 45,07 ± 0,46. Nilai pH menurun dari 4,83 ± 0,04 menjadi 4,29 ± 0,07, sedangkan kadar air berkisar antara 98,63–98,72%. Perlakuan P5 menghasilkan tingkat kesukaan tertinggi terhadap rasa (4,76 ± 0,43), aroma (4,13 ± 0,86), dan tekstur (4,56 ± 0,57). Berdasarkan karakteristik fisikokimia dan sensori yang diamati, konsentrasi Acetobacter xylinum sebesar 20% merupakan perlakuan terbaik untuk menghasilkan nata de cheese. 
Fatty Acid Profile Comparison of Several Palm Cooking Oils Using Gas Chromatography–Flame Ionization Detection (GC–FID) Susi Desminarti; Nela Eska Putri; Prima Yaumil Fajri
Journal of Applied Agricultural Science and Technology Vol. 10 No. 3 (2026): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i3.546

Abstract

Palm cooking oil is the primary source of vegetable oil widely consumed by the Indonesian population. The fatty acid profile of palm oil is an important parameter for assessing its nutritional value, oxidative stability during heating, and potential health implications. Variations in refining and fractionation processes, as well as differences in raw material sources, may lead to diversity in the fatty acid composition of commercially available cooking oils. This study aims to analyze and compare the profiles of saturated, unsaturated, cis–trans, and omega fatty acids in different commercial palm cooking oil brands. Five palm cooking oil samples available on the market were analyzed, consisting of four packaged oils (MG1–MG4) and one bulk oil (MG5). Fatty acid profiling was conducted using Gas Chromatography–Flame Ionization Detector (GC-FID) following derivatization into Fatty Acid Methyl Esters (FAME) via NaOCH₃–methanol transesterification. Fatty acids were identified and quantified by comparing retention times and chromatographic peak areas using the normalization method. The results showed that total saturated fatty acids ranged from 39.96 to 43.76%, dominated by palmitic acid (34.27–37.65%). Unsaturated fatty acids accounted for 56.18–59.98% of total fatty acids, with oleic acid (44.50–46.16%) and linoleic acid (11.18–13.14%) as the major components. Omega fatty acids were predominantly represented by omega-9, followed by omega-6, while omega-3 fatty acids were detected at very low levels. No trans fatty acids were detected in any of the samples. Overall, the fatty acid profiles of the analyzed palm cooking oils were consistent with those of commercially refined palm oil, characterized by oleic acid predominance, a relatively balanced proportion of saturated and unsaturated fatty acids, and the absence of trans fatty acids. These features support good oxidative stability and are suitable for consumption.
Co-Authors Atia Fizriani Didit Hadisiswaya Endang Prangdimurti Fransiska R Zakaria Fransiska R. Zakaria Gusmalini Gusmalini Handayani, Tety Desrita Hari Hariadi Mardiana Mardiana Maya Indra Rasyid Nanda Triandita Nanda Triandita Nanda Triandita Nanda Triandita, Nanda Nindi Rahmadani Putri Nyimas Rupiah Prima Yaumil Fajri Raini Panjaitan Reno Irwanto Rilma Novita Sari, Devi Kumala Sativa, Novriza Supriyadi Supriyadi Susi Desminarti Tety Desrita Handayani Utama, Rozi Satria Yenni Muchrida