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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Prosiding Seminar Nasional Program Doktor Ilmu Hukum
Sakina Yeti Kiptiyah
Universitas Muhammadiyah Bandung
Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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PENGARUH SUHU DAN WAKTU PENGERINGAN TERHADAP KARAKTERISTIK KIMIA, KADAR POLIFENOL, DAN SIFAT ORGANOLEPTIK TEH HERBAL BAWANG HITAM Hadi Yusuf Faturochman; Bina Indah Widyananda; Khairiah Khairiah; Sakina Yeti Kiptiyah
Jurnal Sains dan Teknologi Pangan Vol 8, No 5 (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.v8i5.43185

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu pengeringan terhadap karakteristik kimia, kadar fenolik total, dan sifat organoleptik teh herbal bawang hitam. Percobaan dilakukan dengan Rancangan Acak Lengkap dua faktor. Faktor pertama adalah suhu pengeringan yang terdiri dari dua taraf (50 ⁰C dan 60 ⁰C). Faktor kedua adalah waktu pengeringan yang terdiri dari dua taraf (5 jam dan 6 jam). Hasil pengamatan dianalisis menggunakan analysis of variance (ANOVA) dan dilanjutkan dengan uji lanjut DMRT tingkat kepercayaan 5%. Hasil menunjukkan suhu dan waktu pengeringan teh herbal bawang hitam berpengaruh nyata terhadap karakteristik kimia, kadar fenolik total, dan warna, tetapi tidak berpengaruh nyata terhadap aroma, rasa, keseluruhan. Hasil uji kimia terbaik pada perlakuan P4 (suhu pengeringan 60 ⁰C selama 6 jam) mengandung 7,65% kadar air, 2,98% kadar abu, 4,06mgGAE/g kadar polifenol.
Physicochemical Properties Of Sorghum (Sorghum Bicolor L.) Tempeh At Different Fermentation Times And Yeast Concentrations Khairiah Khairiah; Sakina Yeti Kiptiyah; Ismi Fathiya Khoirunnisa; Shefira Nurunazmi
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 12 No 1 (2025)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v12i1.8359

Abstract

Purpose: This study aims to determine the effect of yeast concentration and fermentation duration on the physical characteristics (texture and colour) as well as the chemical properties (moisture content, protein content, fat content, and crude fibre content) of sorghum tempeh. Methodology: A factorial Completely Randomised Design (CRD) was employed, comprising Factor I: fermentation time of 42 hours (L1), 48 hours (L2), and 54 hours (L3); and Factor II: yeast concentrations of 1.5% (K1), 1.8% (K2), and 2.0% (K3), each with three replications. Data were analysed using Analysis of Variance (ANOVA) at a 5% significance level, followed by Duncan’s multiple range test for post hoc comparison. Results: In terms of physical texture parameters, hardness, springiness, and H value were not significantly affected (P > 0.05). However, significant differences (P < 0.05) were observed in colour values (L*, a*, b*, C), texture parameters (cohesiveness and chewiness), and chemical properties (moisture, protein, fat, and crude fibre contents), all influenced by both yeast concentration and fermentation duration. Findings: The optimal treatment was identified in sorghum tempeh fermented with 1.8% yeast for 48 hours, which enhanced cohesiveness, chewiness, fat content, moisture, protein levels, and crude fibre, while reducing the physical attributes of hardness, springiness, and H value. Novelty : This study reveals that both yeast concentration and fermentation time significantly influence the physical and chemical characteristics of sorghum tempeh. Originality: The research specifically investigates the impact of varying yeast concentrations and fermentation durations on the quality attributes of sorghum-based tempeh. Conclusion: The physical and chemical properties of sorghum tempeh are significantly affected by the concentration of yeast and the duration of fermentation. Article Type: Experimental Research Article.
Characterization Of Unmilled Local Foxtail Millet (Setaria Italica L.) Varieties As Potential Local Food Sources To Support Indonesia'S Food Security Khairiah Khairiah; Sakina Yeti Kiptiyah; Putri Jasmine Nurfadillah; Amelia Deswita Putri Soleh; Zahra Khairunisa; Islah Nurazizah
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 13 No 1 (2026)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v13i1.10420

Abstract

Foxtail millet (Setaria italica L.) is a local cereal with great potential as an alternative food source in Indonesia. Purpose : This study aims to characterize the physicochemical properties of whole-grain foxtail millet flour from three different varieties based on seed color: cream (TXX), red (TYY), and black (TZZ). Methodology: The evaluated parameters included chemical properties (moisture, ash, fat, protein, and carbohydrate contents) and physical properties (thousand-grain weight and color parameters). This study utilized a Completely Randomized Design (CRD). Data were analyzed using ANOVA followed by Tukey’s test at a 5% significance level. Results: The results showed significant differences in moisture content, ash content, thousand-grain weight, and color parameters (p < 0,05). Conversely, fat, protein, and carbohydrate contents were not significantly different among the varieties (p < 0,05). Findings: The black variety exhibited the lowest moisture content (10.23%) and the highest ash content (4.79%), indicating excellent storage stability and high mineral content. The cream variety showed the highest thousand-grain weight (1.26 g) along with a lightness value () of 68.16 and a value of 25.85, reflecting a bright, yellowish flour profile. Novelty: This study demonstrates that the red variety displays the highest value (6.83), which strongly indicates the presence of anthocyanin content. Conclusion: Each variety possesses specific advantages tailored for different product applications; thus, this characterization is essential for optimizing the utilization of foxtail millet in diversifying local Indonesian food sources. Type of Paper: Research paper.
The Effect Of Different Percentages Of Durian Seed Flour (Durio Zibethinus L) On The Physical Properties Of Edible Straw salma siti fatimah; Ana Nadiya Afinatul Fishi; Sakina Yeti Kiptiyah
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 13 No 1 (2026)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v13i1.10791

Abstract

Purpose: This study aims to determine the effect of adding durian seed flour (Durio zibethinus L) on the physical properties of edible straw. Methodology: This study used an experimental method by producing durian seed flour and edible straw, then conducting several physical tests to determine the characteristics of the edible straw product. The design used in this study was a completely randomized design (CRD) using three levels of durian seed flour percentage (50%, 60%, 70%). Data analysis was performed using SPSS with ANOVA (Analysis of Variance) at a significance level of <0.05. If there was a significant effect, it was followed by Duncan's test. Results: The study showed that an increase in the percentage of durian seed flour significantly reduced the swelling ratio, indicating an increase in resistance to water absorption. The lowest swelling ratio values were obtained in the 60% and 70% treatments. In the temperature resistance test, all treatments were stable at 5°C and 25°C, while at 45°C, the 60% and 70% treatments showed better stability than the 50% treatment. The parameters of color, solubility, thickness, and texture showed no significant differences between treatments. Findings: Differences in durian seed flour percentage had a significant effect on several physical characteristics of edible straw. Novelty: This study utilized durian seeds as flour as the main ingredient in the production of edible straw. Originality: This study utilizes durian seed waste as an alternative to plastic straws. Conclusion: The addition of durian seed flour affects the swelling test results and resistance at 45°C. Type of Paper: research article.
Urgensi perda Jaminan Produk Halal di Kota Surakarta dalam Mewujudkan Kedaulatan Pangan dan Demokrasi berdasarkan Nilai Pancasila Sakina Yeti Kiptiyah; Rohmad Suryadi; Nunik Nurhayati
Prosiding Seminar Nasional Program Doktor Ilmu Hukum 2022: Prosiding Seminar Nasional Program Doktor Ilmu Hukum [Edisi Khusus]
Publisher : Universitas Muhammadiyah Surakarta

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

Abstract

Penelitian ini menggunakan metode penelitian hukum yuridis empiris, dengan pengambilan data primer melalui wawancara dengan narasumber dan pengambilan data sekunder melalui study pustaka. Hasil penelitian menunjukan bahwa permasalahan usulan Perda jaminan Produk Halal di Kota Surakarta sebagai turunan dari Undang-Undang Nomor 33 Tahun 2014 tentang Jaminan Produk Halal masih penuh dinamika dan sampai saat ini belum menemui titik temu. Selain itu, di satu sisi permasalahan maraknya warung makan yang menjual daging anjing semakin marak dan menimbulkan protes dari komunitas warga. Oleh karena itu penting untuk Kota Surakarta segera membahas Perda jaminan Produk Halal sebagai bagian dari upaya mewujudkan kedaulatan pangan yang berkualitas, bergizi, bermutu dan tidak menimbulkan masalah kesehatan. Setidaknya terdapat tiga urgensi perda jaminan halal untuk diimplementasikan di Kota Surakarta. Pertama, secara demografis dan sosiologis mayoritas masyarakat muslim di Kota Surakarta mempunyai pandangan memegang adab hanya mengkonsumsi yang halal. Kedua, Perlindungan konsumen menjadi hal penting yang harus dijalankan oleh pemerintah. Ketiga, Dengan adanya peraturan daerah jaminan halal membantu operasional mekanisme perijinan di tingkat lokal semakin jelas. Mekanisme pengusulan Raperda jaminan produk halal secara demokratis berdasarkan nilai Pancasila terbuka lebar bagi elemen masyarakat namun sangat tergantung political will dari stakeholder pengampu kebijakan.
Co-Authors Amelia Deswita Putri Soleh Ana Nadiya Afinatul Fishi Bina Indah Widyananda Hadi Yusuf Faturochman Islah Nurazizah Ismi Fathiya Khoirunnisa Khairiah Khairiah Nunik Nurhayati Putri Jasmine Nurfadillah Rohmad Suryadi salma siti fatimah Shefira Nurunazmi Zahra Khairunisa