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All Journal Agrointek Pelita Perkebunan Planta Tropika AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JST ( Jurnal Sains Terapan ) Jurnal Aplikasi Teknologi Pangan Jurnal Kelautan dan Perikanan Terapan (JKPT) Journal of Food and Culinary Food ScienTech Journal Advance Sustainable Science, Engineering and Technology (ASSET) Jurnal Ilmiah Berkala: Sains dan Terapan Kimia
Umiyati, Rini
Universitas PGRI Semarang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Immunology & microbiology Materials Science & Nanotechnology Mathematics Social Sciences Other

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Perbedaan Sifat Fisik, Kimia dan Sensoris Tepung Umbi Suweg (Amorphophallus campamulatus BI) pada Fase Dorman dan Vegetatif Hasbullah, Umar Hafidz Asy’ari; Umiyati, Rini
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 5, No 2 (2017)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.2017.066.70-78

Abstract

This study aims to determine ofdifferences in physical, chemical and sensory properties of suweg flour from the dormant and vegetative phases. Physical parameters include yield, edible portion, bulk density, brightness, particle size index, water absorption index and water solubility index. Chemical parameters include the moisture, ash, fat, protein, carbohydrates, starches and sugars reduction. Sensory parameters include hedonic test of color and aroma as well as descriptive test of color and aroma. The results showed that the physical characteristics of flour suweg dormant phase and vegetative phase significantly different at all parameters. Yield, edible portion, bulk density, brightness, particle size index of dorman phase higher than vegetative phase. Chemical characteristics from dormant phase and vegetative phase were significantly different at all parameters, except fat and carbohydrate. Starch contain in dorman phase higher than vegetative phase. But in contrast to the sugar reduction contain. Panellists assess the suweg flour produced from the vegetative phase has a more brown color and smells stronger than the dormant phase so it is less preferred color and aroma. Suweg flour should be selected from the dormant phase. Utilization of flour suweg is recommended for products such as cookies and biscuits that can be grown ingredients to cover the presence of brown and off flavor.
Perbandingan Warna Tepung Suweg Fase Dorman dan Vegetatif Secara Instrumental dan Sensoris Umar Hafidz Asy’ari Hasbullah; Rini Umiyati
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 1, No 1 (2017): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v1i1.40

Abstract

The color of the flour has an important role because it will happen to the resulting derived product. This study was to compare the color of suweg flour produced from the dormant and vegetative phases in instrumental and sensory. Instruments using Chromameter. Parameters observed from L *, a *, b *, chroma, and hue degrees. Sensory testing uses a rank test of color preferences, brown color and color brightness. The results showed significant differences in L *, a *, b *, and chroma values between dormant and vegetative phase flours. The degree value of hue was not significantly different between the two treatments. Panellists stated 100% liked the color of the dormant flour stage than vegetative.Additionally, the color of the vegetative phase flour was assessed by more than 80% of the panelists claiming to be more brown and more than 90% of the panelists stated darker than dormant. Pearson correlation test results show that there are correlation in some parameter of instrument and sensory. Keywords: suweg flour, color, dormant, vegetative, chroma, hue
Karakteristik Sensoris Mi Instan Tersubstitusi Tepung Ganyong Termodifikasi Secara Fisik Eva Elysa Oktaviya; Iffah Muflihati; Arief Rakhman Affandi; Rini Umiyati
JST (Jurnal Sains Terapan) Vol 7, No 2 (2021): JST (Jurnal Sains Terapan)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat, Politeknik Negeri Balikpapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jst.v7i2.1085

Abstract

Mi instan merupakan salah satu produk pangan yang sangat banyak ditemui di Indonesia. Tepung ganyong merupakan salah satu bahan yang dapat digunakan sebagai bahan baku pembuatan mi instan. Bahan utama yang digunakan yaitu umbi ganyong yang berumur 6-8 bulan. Perlakuan modifikasi bertujuan untuk memperbaiki sifat fungsional tepung ganyong. Penggunaan modifikasi heat moisture treatment dan autoclaving-cooling bertujuan untuk memperbaiki sifat fungsional tepung sehingga berpengaruh terhadap karakteristik mi instan yang dihasilkan. Penelitian ini bertujuan untuk mempelajari karakteristik sinsoris mi instan yang disubstitusi tepung ganyong termodifikasi secara fisik. Rancangan yang digunakan yaitu metode faktorial dengan desain Rancangan Acak Lengkap. Hasil penelitian menunjukkan mi instan tepung ganyong termodifikasi memiliki kadar air sebesar 3,67%-7,26%, L* sebesar 10,91-62,32, a* sebesar (-1,25)-6.91, b* sebesar 2.20-18.09. Perlakuan dengan tingkat preferensi panelis tertinggi yaitu mi instan dengan formulasi tepung terigu : tepung ganyong termodifikasi heat moisture treatment ( 95%:5%).
PENGEMBANGAN EDIBLE FILM BERBASIS PATI TALAS TERMODIFIKASI SECARA CROSS - LINKING MENGGUNAKAN SODIUM TRIPOLYPHOSPHATE DENGAN PLASTISIZER GLISEROL Ria Ulfiasari; Rini Umiyati; Umar Hafidz Asy'ari Hasbullah
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.10199

Abstract

Plastic as food packaging had less beneficial properties besides being harmful to health and not environmentally friendly. The use of taro starch based edible film was expected to solve this problem. The purpose of this study was to study the use of taro modified starch with sodium tripolyphosphate (STPP) as crosslinking agent and glycerol as a plasticizer to physical and mechanical characteristics in making edible films.  Experimental design was carried out using differences in concentration of modified starch 3%, 5%, and 7% and glycerol concentrations of 10%, 30%, and 50%. The results showed that the use of modified taro starch and glycerol in the edible film formulation had a good impact on the properties of the film by decreasing the water vapor transmission rate and increasing the solubility of the film.
Perbedaan Sifat Fisik, Kimia dan Sensoris Tepung Umbi Suweg (Amorphophallus campamulatus BI) pada Fase Dorman dan Vegetatif Umar Hafidz Asy’ari Hasbullah; Rini Umiyati
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 5, No 2 (2017)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.2017.066.70-78

Abstract

This study aims to determine ofdifferences in physical, chemical and sensory properties of suweg flour from the dormant and vegetative phases. Physical parameters include yield, edible portion, bulk density, brightness, particle size index, water absorption index and water solubility index. Chemical parameters include the moisture, ash, fat, protein, carbohydrates, starches and sugars reduction. Sensory parameters include hedonic test of color and aroma as well as descriptive test of color and aroma. The results showed that the physical characteristics of flour suweg dormant phase and vegetative phase significantly different at all parameters. Yield, edible portion, bulk density, brightness, particle size index of dorman phase higher than vegetative phase. Chemical characteristics from dormant phase and vegetative phase were significantly different at all parameters, except fat and carbohydrate. Starch contain in dorman phase higher than vegetative phase. But in contrast to the sugar reduction contain. Panellists assess the suweg flour produced from the vegetative phase has a more brown color and smells stronger than the dormant phase so it is less preferred color and aroma. Suweg flour should be selected from the dormant phase. Utilization of flour suweg is recommended for products such as cookies and biscuits that can be grown ingredients to cover the presence of brown and off flavor.
The Effect of Drinking a Cup of Arabica or Robusta Coffee with Sugar or Bread to Blood Sugar Response and Glycemic Index Umar Hafidz Asy'ari Hasbullah; Fafa Nurdyansyah; Rini Umiyati; Laela Nur Rokhmah
Jurnal Aplikasi Teknologi Pangan Vol 10, No 3 (2021): Agustus 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.9065

Abstract

The two most widely traded coffee varieties in the world are arabica and robusta. Consumption of these two varieties will increase the intake of bioactive compounds in the human body. However, the influence of consumption of both coffee varieties on blood sugar response and changes in the glycemic index of sugar added when consuming coffee has not been studied. The aim of this research to study the effect of coffee varieties on bioactive compound content, voluntary blood glucose response, and changes in the glycemic index value of sugar when consumed together with coffee. This study was designed with the treatment of arabica and robusta coffee varieties. Coffee roasting was carried out at the level of vienna roasting. Analysis of bioactive compounds was carried out on the content of phenol compounds. Analysis of blood sugar and glycemic index responses using volunteers. Coffee was brewed at a dose of 12 grams per 100 ml of water at 98ᵒC. Sugar added 50 grams. The results showed that arabica contained phenol compounds greater than robusta. It was also prove that consuming coffee can reduce blood glucose response compared to consuming glucose. Decreased blood glucose response of arabica is greater than robusta. Drinking coffee mixed with sugar or with eating bread can reduce the sugar or bread glycemic index value. Decrease in sugar or bread glycemic index value in arabica consumption was greater than robusta. Conclusion, coffee consumption can reduce the response of blood sugar and glycemic index of sugar added to drinks and bread glycemic index because of the content of its bioactive compounds.
Pengaruh Konsentrasi Garam dan Lama Perendaman Terhadap Karakteristik Ikan Belanak (Mugil cephalus) Asin Dengan Metode Penggaraman Kering Nadlifatul Hasanah; Rizky Muliani Dwi Ujianti; Iffah Muflihati; Rini Umiyati
Jurnal Kelautan dan Perikanan Terapan (JKPT) Vol 4, No 2 (2021): JKPT Desember 2021
Publisher : Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jkpt.v4i2.10168

Abstract

Ikan belanak (Mugil cephalus) merupakan ikan yang mempunyai habitat di tambak, sungai, maupun perairan pantai. Penggaraman merupakan suatu rangkaian kegiatan yang bertujuan agar produk perikanan mempunyai umur simpan yang lebih lama. Garam yang digunakan adalah garam dapur (NaCl), baik berupa larutan maupun kristal. Penggaraman kering (dry salting) merupakan metode penggaraman kering menggunakan kristal garam yang dicampurkan dengan ikan. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi garam yang ditambahkan dan lama perendaman terhadap karakteristik ikan belanak. Pembuatan ikan belanak asin meliputi penimbangan, pembersihan sisik, pembelahan ikan, pencucian dan pembuangan isi ikan. Penggaraman kering (konsentrasi 10%, 15%, 20%) dari bobot ikan dan lama perendaman selama (12 jam, 18 jam, 20 jam), penjemuran selama 4 hari. Analisis kimia meliputi kadar air, kadar abu, kadar lemak, dan uji sensoris. Hasil penelitian menunjukkan menurunkan kadar air pada perlakuan lama perendaman 24 jam dengan kadar garam 20%, menaikkan kadar abu pada perlakuan lama perendaman 18 jam dengan kadar garam 20%, menurunkan kadar lemak pada perlakuan lama perendaman 24 jam dengan kadar garam 20%. Uji sensoris panelis lebih menyukai ikan belanak asin pada perlakuan lama perendaman 12 jam dengan kadar garam 10%.
PENGARUH JENIS PATI DAN KONSENTRASI KARAGENAN ‎TERHADAP KARAKTERISTIK FISIKOKIMIA BAKSO IKAN PATIN ‎‎(Pangasius hypophthalmus)‎ Repka Natalia; Rizky Muliani Dwi Ujianti; Iffah Muflihati; Rini Umiyati
Jurnal Kelautan dan Perikanan Terapan (JKPT) Vol 5, No 1 (2022): JKPT Juni 2022
Publisher : Politeknik Ahli Usaha Perikanan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/jkpt.v5i1.10951

Abstract

Ikan Patin (Pangasius hypophthalmus) merupakan salah satu jenis ikan air ‎tawar ‎yang ‎ketersediaannya melimpah dan harganya terjangkau. Ikan patin ‎dapat ‎menjadi alternatif sumber ‎protein hewani pengganti daging sapi pada ‎pembuatan ‎bakso. Karakteristik bakso dapat ‎dipengaruhi oleh komposisi bahan ‎penyusunnya. ‎Penelitian ini bertujuan untuk mengetahui ‎pengaruh variasi jenis pati ‎‎(tapioka, ‎sagu, maizena) dan konsentrasi karagenan (0%, 1%, 2% dan ‎‎3%) ‎terhadap ‎karakteristik fisikokimia bakso ikan patin. Metode ‎penelitian ‎menggunakan ‎Rancangan Acak Lengkap. Analisis fisikokimia meliputi: ‎kadar air, lemak, dan ‎protein, serta dilakukan pula analisis terstur yaitu: cohessivenes dan hardness. Hasil ‎analisis ‎kadar air berkisar antara 68.28-71.33%, kadar lemak 6.68-‎‎10.84%, kadar ‎protein ‎‎7.52-9.85 Nilai cohessivenes dengan rata-rata paling tinggi terdapat pada jenis pati tapioka ‎dengan konsentrasi karagenan 0%−2%. %, Rata-rata peningkatan nilai hardness paling tinggi terdapat pada perlakuan pati ‎sagu pada konsentrasi karagenan 0%−2%. Hasil terbaik pada perlakuan pati maizena ‎dengan ‎konsentrasi ‎karagenan 3%.‎ ‎
Karakteristik kimia dan fisik tablet effervescent kombinasi kopi robusta dan jahe emprit dengan variasi konsentrasi serbuk kopi jahe dan jenis asam Marcella Berliana Purnama; Umar Hafidz Asy'ari Hasbullah; Rini Umiyati; Arief Rakhman Affandi
AGROINTEK Vol 16, No 4 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i4.13540

Abstract

Coffee is a drink favored by the broader community because of its distinctive taste. One of the kinds of coffee drinks consumed widely is instant ginger coffee. Ginger coffee has the advantage of natural antioxidant potential. It is necessary to innovate new products that are more practical and accepted by consumers and served with cold water, namely tablet effervescent drinks. The purpose of this research was to investigate the effect of the concentration of ginger-coffee powder and variations in the organic acid on the chemical and physical properties of effervescent tablets. The ginger-coffee powder was made by crystallization with a ratio of 1:1 of them. Tablet effervescent formulated with two kinds of acid, i.e., tartaric acid, malic acid, and a combination. The results showed that increasing ginger-coffee powder concentration significantly decreases moisture content, IC50, hardness, and lightness (L*). In contrast it significantly increased acid content, phenolic content, redness (a*), and yellowness (b*). Tablet with a combination of tartaric acid and malic acid has lower IC50, hardness, and lightness. In contrast, it has higher phenolic compounds, redness, and yellowness. The best formula formaking ginger-coffee effervescent tablets was a concentration of 50 % ginger-coffee powder with a combination of tartaric acid and malic acid.
Red Guava (Psidium guajava L.) Chemical Properties Characterization Using Different Packaging Methods During Storage Rini Umiyati; Lustika Eva Lusiana; Iffah Muflihati; Fafa Nurdyansyah
Food ScienTech Journal Vol 4, No 2 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i2.14274

Abstract

The limited shelf life of red guava fruit encourages efforts to maintain its shelf life by using the sealing and wrapping packaging method with storage at 9ºC for 12 days. The purpose of this study was to determine the effect of packaging method and storage time on the chemical properties of red guava (Psidium guajava L.). This study used a factorial design consisting of 2 factors. The first factor is the packaging method (without packaging, sealing and wrapping). The second factor is storage time (day 0, day 3, day 6, day 9 and day 12). The results showed that the highest vitamin C content was in the sealing packaging method, namely on the 3rd day of storage at 3.3%. the highest water content value is 90.45% on the packaging method of wrapping storage on day 0, the highest value of total titrated acid in fruit with packaging method of packaging storage day 0 is 0.08%, while the highest value of total dissolved solids was 7.33oBrix on the 12th day storage sealing packaging method.
Co-Authors Arief Rakhman Affandi Arinta Nisrina Hastri Dani Satrio Wicaksono Dini Noviantikasari Endang Is Retnowati Eva Elysa Oktaviya Fafa Nurdyansyah Ferdiansyah, Mokhamad Khoiron Iffah Muflihati, Iffah Laela Nur Rokhmah Lustika Eva Lusiana Marcella Berliana Purnama Miftahul Wahidatun Ni’mah Nadlifatul Hasanah Nova Ellya Widiyati Prisma Indah Adinda Putri Putri Fara Dila Repka Natalia Ria Ulfiasari Rizky Muliani Dwi Ujianti Sari Suhendriani Umar Hafidz Asy'ari Hasbullah Umar Hafidz Asy’ari Hasbullah, Umar Hafidz Asy’ari