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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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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.
STUDI PEMBUATAN TEH CELUP DARI DAUN KOPI ROBUSTA (Coffea canephora) (KAJIAN VARIASI SUHU PENYANGRAIAN DAUN UMUR DAUN) Hanif Dewiansyah; Rizky Muliani Dwi Ujianti; Rini Umiyati; Fafa Nurdyansyah
Pro Food Vol. 8 No. 2 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v8i2.197

Abstract

The pruned coffee leaves are usually thrown away so that further utilization is needed because in addition to having a fairly high tannin content, they also have a taste that is no less delicious than coffee beans. However, there are not many uses that produce innovative products from coffee leaves. One of the efforts to use coffee leaves is to make coffee leaf tea bags. The purpose of this study was to study the effect of coffee leaf age and different roasting temperatures on the chemical and sensory properties of coffee leaf powder and teabags steeped. This study used a factorial completely randomized design with 2 factors, namely (study of variations in roasting temperature of 40°C, 60°C and age of robusta leaves). Analysis of the data used is ANOVA at a significance level of 5%. This research was carried out by picking, sorting, withering for ±3 hours, washing, size reduction, drying at 45°C for ±3 hours, roasting for ±15 minutes, milling, packaging for dye bags, brewing for ±5 minutes, and analysis. The results obtained from the organoleptic test showed that the results of powdered and steeped teabags for RT coffee leaves at a temperature of 60°C were preferred by panelists because the overall aspects resembled tea drinks in general, with quality criteria in accordance with SNI, namely water content 9.40%, water content Ash 7.30%, Total phenol 5.09%, antioxidant activity 38.46%.
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.
Physical and Chemical Characteristics of Biscuits with Catfish Flour (Clarias batrachus) Addition Rini Umiyati; Putri Fara Dila; Dani Satrio Wicaksono; M Khoiron Ferdiansyah; Rizky Muliani Dwi Ujianti
Advance Sustainable Science Engineering and Technology Vol 5, No 1 (2023): November-April
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/asset.v5i1.15223

Abstract

Fish flour is an important source of animal protein because it contains complex amino acids such as lysine and metinine which are found in animal and fish feeds. Biscuits are snacks that are easy to get and are liked by many people. The purpose of this study was to determine the effect of different characteristics of catfish flour biscuits with the addition of each concentration treatment on the physical, chemical and organoleptic properties of catfish biscuits (0%, 5%, 10%, 15%). The research method used a Completely Randomized Design of One Component Factors with four treatments B0, B1, B2 and B3. Research analysis carried out included chemical properties (moisture content, ash content, protein content, fat content) and color test. The results of this study indicate that biscuits with the addition of catfish flour obtained a moisture content between 4.96-4.53%, ash content 2.19-4.07%, fat content 62.95-78.23%, protein content 6.74 -8.68%, Color between 10.73-7.73%, Texture between 24.01-23.18%. The color test results with the addition of catfish flour can reduce the value of the color test. 
Perbandingan Sifat Mie Instan, Mie Kering, dan Mie Basah yang Disubstitusi dengan Tepung Tulang Ayam Dani Satrio Wicaksono; Prisma Indah Adinda Putri; Arinta Nisrina Hastri; Dini Noviantikasari; Iffah Muflihati; Sari Suhendriani; Fafa Nurdyansyah; Rizky Muliani Dwi Ujianti; Rini Umiyati
Journal of Food and Culinary Vol. 5 No. 2 [Desember 2022]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v5i2.7476

Abstract

Tulang ayam merupakan salah satu hasil produk sampingan yang dianggap sebagai limbah yang tidak berguna. Tulang ayam dapat diolah menjadi tepung tulang ayam dan selanjutnya dapat digunakan dalam pengolahan makanan. Salah satu olahan pangan yang bisa disubstitusikan dengan tepung tulang ayam adalah pembuatan mie, baik mie kering, mie basah, ataupun mie instan. Tujuan dari penelitian ini adalah untuk memanfaatkan limbah tulang ayam serta meningkatkan nilai gizi pada produk mie basah, mi kering, dan mi instan dengan dilakukan penambahan tepung tulang ayam pada proses pembuatannya. Pembuatan mie diawali dengan menimbang bahan yaitu tepung terigu, tepung tulang ayam, telur, air, dan garam. Semua bahan kering dicampurkan terlebih dahulu dalam baskom lalu ditambahkan telur yang telah dicampur air selanjutnya uleni hingga kalis. Adonan selanjutnya dibentuk lembaran kemudian dipotong dengan alat pencetak mie untuk membentuk untaian mie. Analisis yang dilakukan diantaranya daya serap, cooking loss, uji warna, kadar air. Hasil pengujian menunjukkan daya serap air tertinggi terdapat pada mi basah kontrol sebesar 87,85%. Hasil analisis cooking loss tertinggi yaitu 87,85 yang ditunjukkan oleh mi basah tulang ayam. Hasil uji warna L tertinggi yaitu mie basah kontrol sebesar 67,52%. Hasil uji warna a tertinggi terdapat pada mie kering tulang ayam sebesar 5,06%. Hasil uji warna b tertinggi terdapat pada mi kering kontrol yaitu sebesar 17,47%. Hasil analisis kadar air tertinggi ditunjukkan oleh mie basah kontrol sebesar 62,77%.
Pretreatment of Aloe Vera and Its Effect on the Properties of Flour and Vermicelli Produced Nova Ellya Widiyati; Iffah Muflihati; Rini Umiyati; Arief Rakhman Affandi
Jurnal Sains dan Terapan Kimia Vol 17, No 2 (2023)
Publisher : Program Studi Kimia, Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jstk.v17i2.14900

Abstract

Aloe vera powder has a less bright color due to the browning reaction. Pretreatment was carried out to improve the quality of aloe vera flour. Aloe vera flour can be used to manufacture food products, one of which is vermicelli. This study aimed to determine the effect of different pretreatments, namely blanching, sodium metabisulfite immersion, sodium bisulfite immersion, and steam blanching, on the characteristics of aloe vera flour and its application to vermicelli. The research steps included aloe vera pretreatment and aloe vera flour production, vermicelli production with aloe vera flour substitution, and analysis. The results showed that the pretreatment produced aloe vera and vermicelli flour with a brighter color. Pretreatment also affects water content, water-holding capacity, oil-holding capacity, and cooking properties. But the pretreatment did not affect the sensory properties of vermicelli.
Physical, Chemical, and Sensory Properties of Robusta Coffee Effervescent Tablets Formulated in Various Organic Acids Umar Hafidz Asy'ari Hasbullah; Miftahul Wahidatun Ni’mah; Endang Is Retnowati; Rini Umiyati
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 38 No 1 (2022)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i1.489

Abstract

Coffee effervescent products are an innovation in coffee formulation. The compounds that play a role in effervescent are acids and bases. Type of organic acid give an impact on the effervescent characteristics. This study aimed to examine the effect of type of organic acid on physical, chemical, and sensory properties ofRobusta coffee effervescent tablets. This study used a completely randomized design with three acids in the formulation, namely citric acid, tartaric acid, and malic acid. Samples were analyzed in three replications. Making effervescent tablets was done by compression technique in a mixture of all ingredients according tothe formula. The results showed that different acid had a significant effect on physical and chemical parameters. Malic acid caused a faster effervescent time than citric acid and tartaric acid. Malic acid and tartaric acid tended to lower the pH slightly than citric acid. Malic acid and citric acid tended to produce hardertablets than tartaric acid. However, tartaric acid slightly increased tablets’ brightness (L*) compared to malic acid and citric acid. Tartaric acid and malic acid tended to reduce moisture compared to citric acid. The IC50 value of effervescent with malic acid and tartaric acid was lower than that of citric acid. However, therewas a slight decrease in total phenol in both. Meanwhile, the sensory profiles of tablets and effervescent drinks did not differ due to different acids. The recommended formula was that the effervescent using malic acid had an effervescent time of 166 seconds, hardness 321 N, moisture 8%, IC50 5.5 mg mL-1, total phenol4.2 mg gallic acid equivalent (GAE) g-1, and a drink profile that has the best color, aroma, taste, and runs time
Co-Authors Arief Rakhman Affandi Arinta Nisrina Hastri Bambang Supriyadi 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 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 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