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DIVERSIFIKASI HASIL KEGIATAN AGROFORESTRI BAGI KETAHANAN PANGAN DI KECAMATAN SIGALUH, KABUPATEN BANJARNEGARA Umiyati, Rini
Jurnal Ilmiah Teknosains Vol 1, No 1/November (2015): JITek
Publisher : Jurnal Ilmiah Teknosains

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

Pengelolaan lahan dengan sistem agroforestri merupakan salah satu model pengusahaan hutan rakyat dengan caramemadukan tanaman kehutanan dan tanaman pertanian. Apabila cara ini diterapkan dengan baik, maka diharapkan hal inidapat membantu mengatasi permasalahan ketahanan pangan nasional. Kecamatan Sigaluh, Kabupaten Banjarnegaramerupakan salah satu daerah yang masyarakatnya telah lama mengembangkan agroforestri. Selain keuntungan ekonomi yangdidapat dari hasil penjualan kayu, masyarakat juga memperoleh keuntungan dari hasil tanaman pertanian, buah-buahan,tanaman obat, bumbu, pakan ternak dan lain-lain. Total keuntungan yang dapat diperoleh oleh petani dari penjualan hasiltanaman kehutanan dan pertanian adalah sekitar Rp. 481.280.000/ha/tahun. Budidaya tanaman pertanian di lahan kehutananmerupakan upaya yang patut dikembangkan untuk mengatasi krisis ketahanan pangan. Akan tetapi minimnya pengetahuanmasyarakat mengenai diversifikasi dan pengolahan tanaman pangan menjadi kendala tersendiri yang harus diapresiasi dandiatasi oleh pemerintah daerah setempat.

Perbedaan Sifat Fisik, Kimia dan Sensoris Tepung Umbi Suweg (Amorphophallus campamulatus BI) pada Fase Dorman dan Vegetatif Hasbullah, Umar Hafidz AsyÃ¢Â€Â™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

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

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

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

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.

Sifat Fisik dan Kimia Tepung Umbi Suweg (Amorphophallus campamulatus BI) di Jawa Tengah Umar Hafidz Asy’ari Hasbullah; Fafa Nurdyansyah; Bambang Supriyadi; Rini Umiyati; Rizky Muliani Dwi Ujianti
Jurnal Pangan dan Gizi Vol 7, No 1 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.1.2017.59-65

Diversification of food sources can be improved by using local comodities in Indonesia. The aim of this study was to investigate the physical characteristics and chemical properties of suweg flour obtained from various locations in Central Java. Suweg was obtained in some areas on Central Java; Semarang, Banjarnegara, Boyolali, Karanganyar, Sragen, Sukoharjo, Klaten and Wonogiri. This study was conducted using a completly randomized design with single factor, origin of the suweg (Semarang, Banjarnegara, Boyolali, Karanganyar, Sragen, Sukoharjo, Klaten and Wonogiri). The data results were analyzed by analysis of variance (ANOVA). If the results showed significantly different between the treatment, then continued with Duncan test multiple range test (DMRT) at level 5%. The physical characteristics of suweg flour of some areas in Central Java showed that the highest bulk density values was suweg from Karanganyar, the highest yield made from Banjarnegara and highest brightness from Semarang. Chemical characteristics of suweg flour from some areas in Central Java showed water content meets the SNI standard. The highest ash content was suweg from Semarang, Banjarnegara and Boyolali. While the starch content is quite high compared to other suweg sources. Keywords : suweg, physical properties, chemical properties

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

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.

INCORPORATION OF SODIUM HYALURONATE AND NYAMPLUNG (Calophylum inophyllum) CAKE EXTRACT TO IMPROVE BIOPLASTIC CHARACTERISTIC : Rini Umiyati; Chusnul Hidayat; Ria Millati; Teguh Ariyanto
BIOTROPIA - The Southeast Asian Journal of Tropical Biology Vol. 29 No. 1 (2022): BIOTROPIA Vol. 29 No. 1 April 2022
Publisher : SEAMEO BIOTROP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11598/btb.2022.29.1.1626

The cross-linking agent plays an important role in bioplastic mechanical properties. This study aimed to determine the effect of Sodium Hyaluronate (SoHA) as a synthetic cross-linking agent and the addition of Nyamplung Cake Extract (NCE) as an antimicrobial agent in the manufacture of bioplastic with hydroxypropyl starch (HPS) as based ingredient using the thermo-compression method. The novelty of the study was thiocyanate (SCN) formation in zone 3 (2161.66-2162.02/cm) and cyanate (C-N=O) in zone 6 (1,411.57 - 1,412.61/cm) of (1, 2 and 3%) SoHA bioplastic and cyanate formation in zone 6 and 7 (1,411.37 - 1,558.59/cm) of (1, 2 and 3%) SoHA – 20% NCE combined bioplastic originating from acetanilide group in SoHA and amide group in NCE. The formation of SCN and C-N=O in 2 and 3% SoHA bioplastic improved its sensitivity against gram-positive bacteria (Staphylococcus aureus) indicated by 0.6 mm and 0.45 mm inhibition zone, respectively. C-N=O formed in (1, 2 and 3%) SoHA – 20% NCE combined with bioplastic had 3.25 mm average inhibition zone against gram-positive bacteria (S. aureus), 2.75 mm against gram-negative bacteria (Escherichia coli), and 0.71 mm against fungi (Aspergillus niger). The analysis of mechanical properties showed that an addition of 3% SoHA was able to increase tensile strength and modulus of elasticity while reducing elongation, water solubility and water vapor permeability. Addition of (1, 2 and 3%) SoHA – 20% NCE resulted in a reverse effect. Keywords: acetanilide, amide, cross-linking agent, cyanate, thiocyanate

DIVERSIFIKASI HASIL KEGIATAN AGROFORESTRI BAGI KETAHANAN PANGAN DI KECAMATAN SIGALUH, KABUPATEN BANJARNEGARA Rini Umiyati
Jurnal Ilmiah Teknosains Vol 1, No 1/Nov (2015): JiTek
Publisher : Universitas PGRI Semarang

Pengelolaan lahan dengan sistem agroforestri merupakan salah satu model pengusahaan hutan rakyat dengan caramemadukan tanaman kehutanan dan tanaman pertanian. Apabila cara ini diterapkan dengan baik, maka diharapkan hal inidapat membantu mengatasi permasalahan ketahanan pangan nasional. Kecamatan Sigaluh, Kabupaten Banjarnegaramerupakan salah satu daerah yang masyarakatnya telah lama mengembangkan agroforestri. Selain keuntungan ekonomi yangdidapat dari hasil penjualan kayu, masyarakat juga memperoleh keuntungan dari hasil tanaman pertanian, buah-buahan,tanaman obat, bumbu, pakan ternak dan lain-lain. Total keuntungan yang dapat diperoleh oleh petani dari penjualan hasiltanaman kehutanan dan pertanian adalah sekitar Rp. 481.280.000/ha/tahun. Budidaya tanaman pertanian di lahan kehutananmerupakan upaya yang patut dikembangkan untuk mengatasi krisis ketahanan pangan. Akan tetapi minimnya pengetahuanmasyarakat mengenai diversifikasi dan pengolahan tanaman pangan menjadi kendala tersendiri yang harus diapresiasi dandiatasi oleh pemerintah daerah setempat.

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

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.

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