Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Industri Pertanian Jurnal Ilmu dan Teknologi Hasil Ternak Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat JURNAL BIOLOGI INDONESIA Chimica et Natura Acta Journal of Industrial and Information Technology in Agriculture Jurnal Teknologi Hasil Peternakan SN-Biosper
Indira Lanti Kayaputri
Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Public Health Veterinary Other

Published : 16 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 16 Documents
Search

 1   2 
TEKNOLOGI PENGOLAHAN EMPING JUBIKA SEBAGAI UPAYA PENINGKATAN NILAI GUNA JAGUNG MANIS DI DESA ARJASARI KABUPATEN BANDUNG Mohamad Djali; Indira Lanti Kayaputri; Dian Kurniati
Dharmakarya Vol 7, No 3 (2018): September
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/dharmakarya.v7i3.14594

Abstract

Desa Arjasari dikenal dengan desa yang kaya akan kekayaan alamnya. Salah satu komoditas yang diunggulkan pada kekayaan alam desa tersebut adalah jagung manis. Namun pemanfaatan hasil panen jagung manis ini belum maksimal karena masih terbatas pada penjualan hasil panen pada tengkulak dan produk olahan tradisional. Oleh karenanya perlu dilakukan upaya peningkatan nilai guna dari jagung manis di Desa Arjasari, salah satunya dengan membuat produk olahan yang mempunyai nilai ekonomi lebih tinggi dan menarik untuk dipasarkan dalam bentuk emping JUBIKA (Jagung Kulit Biji kakao). Tujuan dari program pengabdian masyarakat ini adalah transfer teknologi tepat guna pengolahan jagung manis menjadi produk olahan yang memiliki nilai ekonomi yang lebih tinggi sehingga dapat meningkatkan nilai guna jagung manis, memperpanjang umur simpan, dan berpotensi memberikan kontribusi kepada masyarakat baik petani jagung manis maupun pengolahan makanan dalam bentuk margin ekonomi. Metode pendekatan dilakukan melalui pendekatan partisipasif dengan kegiatan survey lokasi dan potensi desa, pelatihan baik teori atau praktek, monitoring dan evaluasi, dan persiapan pemasaran. Dari kegiatan yang telah dilakukan dapat disimpulkan bahwa masyarakat desa Arjasari kecamatan Arjasari kabupaten Bandung terutama Ibu-ibu PKK, petani jagung manis, tokoh masyarakat, dan Karang Taruna menyambut baik kegiatan PPMD bertopik pembuatan JUBIKA, pengembangan olahan berbahan baku jagung ke depan dinilai memungkinkan karena ditunjang kesediaan bahan baku jagung manis di desa tersebut dan pada kegiatan PPM tahun berikut akan dilaksanakan pengembangan untuk produk olahan singkong dan pisang yang merupakan produk khas daerah setempat.
Study of the Addition Hull of Mung Bean Sprouts Extract to pH and Characteristic of Sensory Yogurt Probiotic Syifa Khairunnisa; Indira Lanti Kayaputri; Gemilang Lara Utama
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 2 (2019)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2019.014.02.4

Abstract

This research aims to determine the effect of adding hull of mung bean sprouts extract to pH and characteristics of sensory yogurt probiotic. The research method used experimental with randomized block design. There were 4 additional treatments (1%, 2%, 3%, and 4% w /v hull of mung bean sprouts extract) with 3 replications. The data obtained will be tested further using the Duncan test. The addition hull of mung bean sprouts extract has a significant different effect on the pH and color characteristics of yogurt probiotic while giving no significant effect on the characteristics of aroma, taste, texture and overall acceptance. Addition hull of mung bean sprouts extract affects the pH of yogurt probiotic produced which is about 4.00 - 4.11. The color preferences of the yogurt probiotic are on the scale of dislike – really likes and preferences of the aroma, taste, texture and overall acceptance of yogurt probiotic are on the scale of usual - like. The conclusion of this study is that the addition hull of mung bean sprouts extract can prevent a decrease in pH, causing a decrease in the level of preference for color and yogurt probiotic that produced is acceptable to consumers.
Pemanfaatan Kopi Arabika (Coffea arabica) dalam Pembuatan Minuman Yoghurt sebagai Pangan Fungsional Indira Lanti Kayaputri; Rosalina Ilmi Amalia; Fairuz Khairunnisa
Jurnal Teknologi Hasil Peternakan Vol 3, No 2 (2022): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v3i2.40545

Abstract

The increase in the number of consumers of coffee drinks encourages variations in fermented beverage products that use coffee as an additive, one of which is yogurt. The addition of Arabica coffee which contains polyphenols are thought to stimulate growth and increase the activity of lactic acid bacteria. The purpose of this study was to determine the right concentration in the manufacture of Arabica coffee yogurt so as to produce good characteristics and fit into the yogurt standard SNI 01-2981-2009 and can increase the growth activity of lactic acid bacteria. The research method used was thedescriptive experimental method with two replications and 4 treatments of added coffee concentration variations (0%, 1%, 2%, and 3%). The addition of 1% Arabica coffee to yogurt was the best treatment with the characteristics of total titratable acidity of 1.10% and total lactic acid bacteria of 8.94 Log CFU/g which has met the requirements of SNI 01-2981-2009, pH 4.15, and total polyphenols of 1.54 mgGAE/100 mL.
The Effect of Skim Milk Concentration on Sensory Quality and pH of Probiotic Yoghurt Added with Red Dragon Fruit (Hylocereus polyrhizus) Asterias Hafiizha; Indira Lanti Kayaputri; Tensiska Tensiska; Nur Risma Amalia
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 15 No. 1 (2020)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2020.015.01.7

Abstract

Probiotic yoghurt is one of dairy products that has benefits to the human health. This research aimed to understand the effect of skim milk concentration on the sensory quality traits and pH of probiotic yoghurt added with red dragon fruit (Hylocereus polyrhizus) dices prior to the fermentation. The research method was experimental method with 4 treatments and 3 replications in a completely randomized group design. The data were analyzed using one-way analysis of variance followed by Duncan’s multiple range test at P<0.05. The treatment in this research was different addition levels of skim milk (3%, 5%, 7%, and 9%) to yoghurt. The pH, color, aroma, taste, texture, viscosity and overall acceptance were assessed. The addition of skim milk increased (P<0.05) the acceptability of flavor, texture, viscosity and overall acceptance, in which the addition of skim milk at 9% showed the highest acceptability of taste. However, different addition level of skim milk did not significantly affect pH and the acceptability of color and aroma of yoghurt. The pH of yogurt ranged from 4.06 to 4.26. In addition, the color and aroma of yogurt were in the scale of neither like or dislike, the texture was in the scale of dislike to like, taste, viscosity and overall acceptance were in the scale of dislike to neither like nor dislike. In conclusion, skim milk should be used for producing yogurt with red dragon fruit at 9% of whole milk to obtain acceptable product.
Pengaruh Penambahan CMC (Carboxy Methyl Cellulose) Terhadap Karakteristik Fisik Yoghurt Probiotik Potongan Buah Naga Merah Evi Luthfiana Ningsih; Indira Lanti Kayaputri; Imas Siti Setiasih
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 14 No. 1 (2019)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (584.608 KB) | DOI: 10.21776/ub.jitek.2019.014.01.7

Abstract

Yoghurt probiotik potongan buah naga merupakan salah satu inovasi produk pangan dengan tujuan khusus. Penambahan buah-buahan secara langsung kedalam yoghurt mudah mengalami kerusakan seperti sineresis, untuk mencegah hal tersebut maka dilakukan penambahan bahan penstabil yaitu CMC (Carboxy Methyl Cellulose). Penambahan bahan penstabil dapat mempengaruhi karakteristik fisik yoghurt seperti viskositas dan total padatan terlarut. Tujuan penelitian untuk mengetahui pengaruh penambahan CMC terhadap stabilitas, viskositas, dan total padatan terlarut. yoghurt probiotik  potongan buah naga merah. Metode penelitian yang digunakan adalah metode eksperimental menggunakan Rancangan Acak Kelompok yang terdiri dari 4 perlakuan dengan 3 kali ulangan, perlakuan yang dilakukan yaitu 0,2%, 0,4%, 0,6%, dan 0,8% (b/v). parameter yang diujikan yaitu total padatan terlarut dan viskositas. Hasil penelitian menunjukkan bahwa penambahan CMC 0,2%, 0,4%, 0,6%, dan 0,8% (b/v) memberikan pengaruh tidak berbeda nyata terhadap total padatan terlarut dan viskositas. Serta perlakuan terbaik dihasilkan oleh konsentrasi CMC 0,2% (b/v) dengan karakteristik stabilitas 99,99%, viskositas 1087 mPas, dan Total padatan terlarut 10,25o brix.
PENGARUH PENGGUNAAN EKSTRAK KULIT BIJI KAKAO SEBAGAI BAHAN PENGAWET ALAMI BAKSO SAPI PADA PENYIMPANAN SUHU RUANG Kayaputri, Indira Lanti; Y, Cahyana; T, Rialita; D, Kurniati; D. M, Sumanti; H.R, Arifin; S, Pratiwi; Gina, F
Jurnal Teknologi Hasil Peternakan Vol 4, No 2 (2023): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v4i2.45869

Abstract

Meatball is a processed meat product that is easily damaged. Utilization of cocoa bean skin as a natural preservative is expected to increase the value of cocoa bean skin. The purpose of this study was to determine the exact concentration of the best cocoa bean extract as a natural preservative of cow meatballs at room temperature storage. The research method used is correlation regression method with 4 treatments and 2 replications. The treatment consisted of addition of cocoa bean extract with concentration 0%, 30%, 37,5%, and 45%. There was a correlation between the length of storage with the result of the cow meatballs observation which showed that the addition of cocoa bean extract with 30% concentration had the best characteristic, because at 24 hours total microbial 2,4 × 104 cfu / g, the amount of S. aureus bacteria equal to 1.0 × 102 cfu / g, and the number of E. coli bacteria of 9,0 × 101 cfu / g. The above components show the results of the analysis is still within the limits of SNI No. 01-3818-2014.
Co-Authors Asri Widyasant Asterias Hafiizha D, Kurniati D. M, Sumanti Debby M. Sumanti Debby M. Sumanti, Debby M. Dewi, Dita Listya Dian Kurniati Dita Listya Dewi Dwi Merita Rosi Een Sukarminah Evi Luthfiana Ningsih Fairuz Khairunnisa Florentina Dwi Putri Gemilang Lara Utama Gina, F H.R, Arifin Heni Radiani Arifin Herlina Marta Imas Siti Setiasih In-In Hanidah IWAN SASKIAWAN Mohamad Djali Nabila, Putri Nabila, Putri Nur Risma Amalia Rizqi Putri Fathoni Rosalina Ilmi Amalia Rossi Indiarto S, Pratiwi Sarifah Nurjanah Suci Rahma Ajiaviaty Sudaryanto Zain Syifa Khairunnisa T, Rialita Tensiska, Tensiska Wendry Setiyadi Putranto Y, Cahyana Yana Cahyana