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All Journal Jurnal Pangan dan Gizi BIOTROPIA - The Southeast Asian Journal of Tropical Biology Agrointek Pelita Perkebunan Jurnal Pangan dan Agroindustri Planta Tropika JITEK (Jurnal Ilmiah Teknosains) Jurnal Ilmu Pangan dan Hasil Pertanian Pro Food AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JST ( Jurnal Sains Terapan ) Biosel: Biologi Science and Education Jurnal Aplikasi Teknologi Pangan Journal of Dedicators Community Jurnal Kelautan dan Perikanan Terapan (JKPT) GERVASI: Jurnal Pengabdian kepada Masyarakat Journal of Food and Culinary Food ScienTech Journal Advance Sustainable Science, Engineering and Technology (ASSET) Jurnal Sains Boga Jurnal Teknologi Pangan Jurnal Ilmiah Berkala: Sains dan Terapan Kimia Jurnal Ilmu-Ilmu Pertanian
Umiyati, Rini
Teknologi Pangan, Universitas PGRI Semarang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Public Health Social Sciences Veterinary Other

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Journal : Agrointek

 1 
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.
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.
Profil sensoris tablet effervescent kopi jahe dengan variasi konsentrasi serbuk kopi jahe dan jenis asam organik Umar Hafidz Asy'ari Hasbullah; Marcella Berliana Purnama; Rini Umiyati; Laela Nur Rokhmah
AGROINTEK Vol 17, No 1 (2023)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v17i1.13615

Abstract

Ginger coffee drinks have been in great demand by consumers, and instant ginger coffee sachets have been circulating in the market. Ginger coffee effervescent tablets will be an alternative product to increase coffee consumption, and the industry can apply. This research aimed to study the sensory profile of ginger coffee effervescent tablets and their solutions made from a different concentrations of ginger coffee powder and types of organic acids. This study used a factorial design with two factors. The first factor was the concentration of 30 % and 50 % of ginger coffee powder. The second factor was the type of organic acid which consists of tartaric acid, malic acid, and a combination of both acids. A descriptive sensory test was conducted by using trained panelists. The results showed that the increasing concentration of ginger coffee powder in the formulation had a significant effect on the sensory profile of the ginger coffee tablet and effervescent solution, especially the darker and browner colors. In contrast, the taste and aroma weren’t changed significantly. The difference in organic acids in the formulation did not cause significant differences in the sensory profile of the ginger coffee effervescent solution and tablets. In general, the dissolution of tablets in water into an effervescent solution will increase the color sensory profile but not the aroma profile.
Co-Authors Arief Rakhman Affandi Arinta Nisrina Hastri Bambang Supriyadi Cholidah, Nungky Rahmawati Chusnul Hidayat Dani Satrio Wicaksono Dina Ariani, Dina Dina Prasetyowati Dini Noviantikasari Endang Is Retnowati Eva Elysa Oktaviya Fafa Nurdyansyah Fafa Nurdyansyah fafa nurdyansyah, fafa Febriyanti, Amanda Feronia Ferdiansyah, Khoiron Ferdiansyah, Mokhamad Khoiron Finda Evita Marviana Hanif Dewiansyah Hasbullah, Umar Hafidz Asy’ari Iffah Muflihati, Iffah Jaya Mahar Maligan Junaedi, Sony Kartinah Kartinah, Kartinah Khaqiqi, Taib Laela Nur Rokhmah Lustika Eva Lusiana Marcella Berliana Purnama Marcella Berliana Purnama Maulida, Syifa Nur Miftahul Wahidatun Ni’mah Mughofar, Dzatul Kahfi Nadlifatul Hasanah Nofitasari, Shindi Nova Ellya Widiyati Nurofah Eka Kurnia Octaviani Oktaria, Taskiya Sindy Prabowo, Azis Prisma Indah Adinda Putri Putri Fara Dila Repka Natalia Ria Millati Ria Ulfiasari Rizky Muliani Dwi Ujianti Rizky Muliani Dwi Ujianti Sari Suhendriani Sari Suhendriani Saud, Fatwa Dewangga Suryani, Silvia Dwi Susanti, Alifah Dwi Teguh Ariyanto Ujianti, Rizky Muliani Dwi Umar Hafidz Asy'ari Hasbullah Umar Hafidz Asy’ari Hasbullah, Umar Hafidz Asy’ari Umar Hafidz Asy’ari Hasbullah