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Ana Tri Setyowatik, Rudi Nurismanto Ulya Sarofa
Department Of Food Technology, Faculty Of Engineering, Universitas Pembangunan Nasional “Veteran” Sura-baya, East Java, Indonesia
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KAJIAN SUBTITUSI TEPUNG KECAMBAH KACANG TUNGGAK DAN PENAMBAHAN XANTHAN GUM PADA PEMBUATAN TIWUL INSTAN Diky Efendi; Ulya Sarofa; Dedin Finatsiyatull Rosida
Jurnal Pangan dan Agroindustri Vol. 11 No. 3: July 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.03.3

Abstract

Tiwul semakin sulit ditemui karena proses pembuatan dan pemasakannya yang cukup memakan waktu, kandungan gizi pada tiwul dinilai masih rendah. Tujuan penelitian ini adalah untuk mengetahui pengaruh subtitusi tepung kecambah kacang tunggak dan penambahan xanthan gum pada pembuatan tiwul instan yang dihasilkan. Rancangan percobaan yang digunakan adalah RAL dengan dua faktor. Faktor I adalah subtitusi tepung kecambah kacang tunggak (15%,20%,25%), sedangkan faktor II adalah penambahan xanthan gum (1%, 1.5%, 2%). Perlakuan terbaik diperoleh pada subtitusi tepung kecambah kacang tunggak sebesar 20% dan penambahan xanthan gum sebesar 1.5% yang menghasilkan tiwul instan dengan karakteristik: kadar air 9,00%, kadar abu 1,84%, kadar protein 6,75%, kadar pati 73,45%, kadar amilosa 25,54%, volume kembang 126,06%, daya rehidrasi 115,22%, serat pangan 10,19%, daya cerna protein 22,43%. Sifat fisikokimia tiwul instan dapat dipengaruhi oleh formulasi subtitusi tepung kecambah kacang tunggak dan penambahan xanthan gum.
THE EFFECT OF THE PROPORTION OF JACKFRUIT (Artocarpus heterophyllus) SEED FLOUR AND THE ADDITION OF EGGS ON THE CHARACTERISTICS OF DRY NOODLES Nurida Tri Novita; Ulya Sarofa; Sri Winarti
Jurnal Pangan dan Agroindustri Vol. 11 No. 3: July 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.03.6

Abstract

Jackfruit seed flour (Artocarpus heterophyllus) can be used as a substitute for wheat flour in noodles production due to its high starch content and nutritional value. In addition, carrot flour is another ingredient that can be used in the production of dry noodles. The aim of this study was to determine the effect of the proportion of wheat flour, jackfruit seed flour and carrot flour, together with the supply of eggs, on the quality of the dry noodles produced. The experimental design used was Completely Randomized Design with two factors and three replications. Factor I was the ratio of wheat flour: jackfruit seed flour: carrot flour (90:5:5, 80:15:5, 70:25:5). Factor II was the addition of egg (5%, 10% and 15%). The best treatment was dry noodles made of 90% wheat flour: 5% jackfruit seed flour: 5% carrot flour and 15% egg addition, which gave the results of moisture content 7.71%, ash content 2.34%, protein content 10.68%, starch content 64.18%, amylose content 24.29%, rehydration power 55.66%, cooking loss 6.07%, elasticity 8.17%; favourability of colour, taste, aroma, texture 3.52, 3.44, 3.40, 3.48 (like).
PENGEMBANGAN ES KRIM JAGUNG DAN SUSU JAGUNG SEBAGAI PRODUK UNGGULAN DESA KALIGUNTING KECAMATAN MEJAYAN KABUPATEN MADIUN JAWA TIMUR Ulya Sarofa; Luqman Agung Wicaksono
Journal of Science and Social Development Vol. 2 No. 2 (2019): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v2i2.187

Abstract

Kaligunting Village was known for its rich natural wealth. One of the commodities that is preferred in the natural richness of the village is sweet corn. The utilization of this sweet corn harvest is not maximized because it is still limited to the sale of crops on brokers and traditional processed products. Therefore, it is necessary to implement the Community Service Program RISMA (“Hibah Penerapan Hasil Riset Bagi Masyarakat” or grant implementation research for the community) based on the innovation of products processed corn as the flagship commodity in Kaligunting, one of them by making the processed products has a higher economic value and is attractive to be marketed in the form of milk and corn ice cream. The purpose of this community service program was to transfer the appropriate technology to the processing of sweet corn into processed products (corn milk and corn ice cream) that has a higher economic value so as to increase the value of sweet corn, Extend shelf life, and potentially contribute to the community. Methods are done through a passive approach with survey site activities and potential villages, training either theory or practice, monitoring and evaluation, and marketing preparation. The results of monitoring and evaluation show participants capable of processing corn into corn ice cream and corn milk with packaging and labelling, in addition participants are able to develop the basic science that has been gained to make products based other local food, such as brem ice cream.
Pemberdayaan Masyarakat Desa Hutan Melalui Pengembangan Usaha Olahan Jagung di Desa Kupang, Kecamatan Jetis, Kabupaten Mojokerto: Pemberdayaan Masyarakat Desa Hutan Melalui Pengembangan Usaha Olahan Jagung Ulya Sarofa; Luqman Agung Wicaksono; Mahatma Bintang Safir Kelana; Samii’unida Liona Urania
Journal of Science and Social Development Vol. 5 No. 2 (2022): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v5i2.676

Abstract

Desa Kupang di kecamatan Jetis Kabupaten Mojekerto mempunyai potensi pertanian yang cukup menjanjikan, terutama pertanian lahan kering dan hortikultura. Salah satu potensi pertanian tanaman pangan unggulan di Desa Kupang adalah jagung. Untuk meningkatkan pengetahuan dan pendapatan penduduk Desa Kupang maka diperlukan pelatihan pengolahan jagung menjadi beberapa produk olahan bernilai jual tinggi dalam rangka mengangkat potensi daerah dan diversifikasi pangan. Oleh karena itu dipandang perlu untuk melaksanakan program pengabdian masyarakat PIHAT (Hibah Penerapan Hasil Penelitian Bagi Masyarakat) berbasis inovasi produk olahan jagung sebagai komoditas unggulan di Desa Kupang Kecamatan Jetis Kabupaten Mojekerto. Tujuan kegiatan pengabdian masyarakat PIHAT ini adalah meningkatkan pengetahuan dan keterampilan penduduk dalam pengolahan jagung mentah menjadi produk olahan jagung (Tortilla dan Mie Jagung) sebagai produk unggulan di di Desa Kupang dan memperkenalkan cara pengemasan dan pemasaran produk yang baik dalam menunjang pengembangan produk olahan jagung untuk meningkatkan pendapatan masyarakat. Metode yang akan dipakai adalah penyuluhan dan pelatihan tentang pengolahan tortilla dan mie jagung dan pengemasan serta pemasarannya. Di akhir kegiatan pelatihan disumbangkan alat berupa penggiling jagung (disc mill) dan noodle maker kepada Ketua Lembaga Masyarakat Desa Hutan (LMDH) “Watu Blorok”, selaku salah satu organisasi kemasyarakatan di desa Kupang, dengan harapan dapat meningkatkan tingkat perekonomian warga desa melalui produksi aneka pangan berbasis jagung
The Effect of Preliminary Treatment and Storage Time on the Quality of Infused Water Drinks of Butterfly Pea Flower (Clitoria ternatea), Siamese Oranges (Citrus nobilis), and Mint Leaves (Mentha piperita L.) Aurellia Salsabila; Ulya Sarofa; Andre Yusuf Trisna Putra
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.361

Abstract

Infused wateris a natural alternative drink that contains various vitamins. In this research, an infused water drink will be made made from butterfly pea flowers, Siamese oranges and mint leaves. The aim of this research is to analyze the effect of pretreatment and storage time on the quality of the infused water produced and to identify the best treatment between pretreatment and storage time based on the physicochemical, microbiological and organoleptic characteristics of infused water drinks. This research used a completely randomized design (CRD) with a factorial pattern with two factors and three replications. Factor I is storage temperature (room temperature (27°C), refrigerator temperature (5°C), and room temperature that has been pasteurized (60°C for 15 minutes)). Factor II is storage time (1 hour, 3 hours and 6 hours). If there is a real difference, the further test will be continued with 5% DMRT. The best treatment results were obtained in the pre-pasteurization treatment at room temperature with a storage time of six hours which produced infused water with valuepH 5.257; vitamin C 19.57 mg/100g; antioxidant capacity (IC50) 2.187; total acid 0.312%; total phenol 1,261 mgGAE/gr; total plate count 1,950 Log CFU/ml; color preference score 3.80; aroma preference score 3.6; taste preference score 3.45.
The Effect of Milkfish Bone Meal (Chanos chanos) Addition and Sodium Bicarbonate (NaHCO3) Concentration on the Physicochemical and Organoleptic Characteristics of Tortilla Chips Mahatma Bintang Safir Kelana; Ulya Sarofa; Ratna Yulistiani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.381

Abstract

Tortillas are a corn-based snack, yellow, and have a thin shape and crunchy texture. The addition of fish bone meal can increase calcium levels but also decrease the texture of the tortilla. The addition of sodium bicarbonate aims to improve the texture by increasing the swelling power and crispness of the product. This research aims to determine the effect of the substitution of milkfish bone meal with the addition of sodium bicarbonate on the physicochemical and organoleptic characteristics of tortilla chips. This study used a Completely Randomized Design (CRD) with two factors and two replications, factor I was the concentration of milkfish bone meal (10%, 15%, and 20%) and factor II was the concentration of sodium bicarbonate (0.25%, 0.50 %, and 0.75%). The data obtained were analyzed using ANOVA and continued with the Duncan Multiple Range Test (DMRT) at the 5% level. The results of the research show that there is a real interaction with ash content, protein content, fat content, and calcium content. The research results of the best treatment based on physicochemical parameters were tortilla chips with the addition of fish bone meal 10% and a sodium bicarbonate concentration of 0.75%. This is the best-treated tortilla chip product with a water content value of 5.080%; ash content 2.995%; protein content 5.87%; fat content 5.380%; carbohydrates 82.521%, calcium 3.396%, expansion volume 19.912%; breaking power 278,350 gf; amylose 37.750%; and starch content 62.516%;
The Effect of the Proportion of Ginger and Spices Extracts and the Addition of Sugar on the Physicochemical Properties of Instant Spiced Coffee Sania Khoiri Rahma; Ulya Sarofa; Riski Ayu Anggreini
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.387

Abstract

Coffee is a refreshing beverage which loved by any community. The addition of spices to coffee enhances the health benefits. Spices used are ginger, galangal, lemongrass, pandanus, and cinnamon. Instant spice coffee may be created through crystallization with sugar as a crystallizing agent. This study used Completely Randomize Design (CRD) from a two-factor factorial pattern. Factor I is the proportion of ginger and spice extract (2:8, 3:7, and 4:6), and factor II is the additional sugar (25.35%, and 45%). The data was analyzed using the Analysis of Variance (ANOVA) and the Duncan Multiple Range Test (DMRT) follow-up tests at a 5% level. The best treatment is combining the proportion of ginger and spice extract 4:6 with the addition of 45% sugar that produces instant spice coffee with a yield of 37,73%, water level 1.32%, ash level of 1.39%, solubility of 93.13 %, soluble speed 0.14g/s, total soluble solids of 17.15% brix, antioxidant activity of 85.66%, total phenol of 15.43 mgGAE/g.
The Effect of Tomato Paste Addition on the Quality of Catfish Nuggets and Estimation of Shelf Life by ASLT (Accelerated Shelf-Life Testing) Method Based on Arrhenius Approach. Ernando Setyo Dharmanto; Ulya Sarofa; Ratna Yulistiani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.390

Abstract

Catfish nuggets are a type of processed restructured fish meat, namely catfish meat (Clarias sp) which is ground and seasoned, steamed then covered with flour adhesive, breadcrumb coating (breading), and fried. In this research, the manufacture of catfish nuggets with the addition of tomato paste was studied. Tomato paste is used to improve color, texture, fiber addition, and the addition of antioxidant compounds in catfish nuggets. The purpose of this study was to determine the effect of the addition of tomato paste on the quality and organoleptic properties of catfish nuggets, and to estimate the shelf life of catfish nuggets products with the addition of tomato paste in the best treatment. This study used a single-factor Completely Randomized Design (CRD) with three replications. Where the factor is the concentration of tomato paste added consisting of six levels (0%, 10%, 15%, 20%, 25%, 30% w/b). Data were analyzed using ANOVA and BNT further test at 5% level and organoleptic test using scoring test with 25 trained panelists. The treatment of adding 30% concentration of tomato paste is the best treatment that produces tomato paste catfish nuggets with moisture content of 59.974% ± 0.495, ash content of 1.991% ± 0.120, protein content of 7.840% ± 0.092, fat content of 1.583% ± 0.271, carbohydrate content 28.612% ± 0.742, crude fiber content 0.413% ± 0.025, vitamin C content 4.713 mg/100g ± 0.042, and organoleptic test color 4.36 (slightly yellow), texture 4.44 (slightly chewy), aroma 3.84 (slightly pleasant) and taste 3.92 (slightly savory). The best catfish nuggets with 30% paste addition had a shelf life of 12 days at 25°C, a shelf life of 94 days at 3°C, and a shelf life of 474 days at -12°C.
The Effect of the Proportion of Basil Leaf: Kenikir Leaf and Drying Time on the Physiochemical and Organoleptic of Herbal Tea Bag Milenia Fitria Cholifah; Ulya Sarofa; M. Alfid Kurnianto
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.393

Abstract

Tea is a processed drink that is widely popular in the world. Tea contains many benefits, such as its antioxidant content, which fights free radicals. Kenikir leaves are a plant that has exceptionally high antioxidant activity. Basil leaves are an herbal plant with a distinctive fragrant aroma from its essential oils and many health benefits. This research aims to determine the effect of the proportion of basil leaves and kenikir leaves and the drying time on tea bags' physicochemical and organoleptic content. This research used a completely randomized design (CRD) with a factorial pattern with two factors and three replications. Factor I is the proportion of basil leaves: kenikir leaves (25:75,50:50,75:25), and factor II is the drying time (120 minutes, 150 minutes, 180 minutes). The data obtained were analyzed statistically using analysis of variance (ANOVA) followed by the Duncan Multiple Range Test (DMRT) at the 5% level. The best research results were obtained in the proportion of basil leaves and kenikir leaves of 25:75 with a drying time of 120 minutes producing tea bags with characteristics of water content of 7.79%, ash content of 6.2%, product antioxidant activity of 88.99%, the antioxidant activity of the brewed water was 73.31%, total phenols were 15.29 mg/GAE/g, flavonoids were 10.33 mgQE/g, and the color values L*, a*, b* were 45.97 respectively; 6.10; 21.70. With a color organoleptic characteristic value of 4.48 (Yellow); aroma of 3.52 (somewhat unpleasant); and taste of 3.48 (Slightly Bitter).
Effect of Type and Concentration of Acid on Chemical Characteristics of Mexican Petunia (Ruellia simplex C. Wright) Flower Extract Ulya Sarofa; Sindy Puspitasari; Rosida
Nusantara Science and Technology Proceedings 5th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2024.4504

Abstract

Mexican petunia (Ruellia simplex C. Wright) is a flowering plant which has blue to purple flowers which are thought to be anthocyanin components. The solvent used in the extraction of Mexican petunia flowers is distilled water which is a polar solvent with the addition of functional acids in order to denature plant cells so that maximum anthocyanin is extracted. The aim of this research was to determine the effect of acid treatment type and concentration on chemical characteristics of Mexican petunia flower extract and knowing its stability to pH, temperature and heating time for the best treatment. This study used a completely randomized factorial design with two factors, namely the first factor was the type of acid (acetic acid and citric acid) and the second factor was the acid concentration (0.05%; 0.1%; 0.15% ; 0.2%). The data obtained were analyzed using ANOVA next treatments that had a significant effect were tested further using the DMRT test at the 5% level. The best results were obtained in citric acid treatment with a concentration of 0.2% with initial pH 2.04, final pH 2.95, color intensity 0.412, and total anthocyanin 0.0728%, stable at acidic pH in the range of pH 3, heating temperature up to 60OC and heating time up to 60 minutes.
Co-Authors A.A. Brahmanti Abharul Lubbi Adawiyah, Indriyati Agnes Maharani Zikri Ahmad Maulana Fikri Handoyo Andre Yusuf Trisna Putra anggreini, riski ayu Anggun Pratiwi Rohimatul Inziyah Atzmarany Putri Arprassinta Aulia Ramadhani Aurellia Salsabila Ayin Ika Wayuni Butsainah Abidah Dzakiyyah Chika Safira Riyananda Dadik Raharjo Deane Damayanty Dedin Finatsiyatull Rosida Diah Hari Suryaningrum Dianti Alfiana Didiek Tranggono Diky Efendi Dinda Alvianita Sabrina Ernando Setyo Dharmanto Eva amelia Reza Hanum Farah Nur Rahma Firsty Ainun Zalzabila Ansori Fitriana Wijayanti Hadi Munarko Ilmi, Hanifah Faaiqotul Jariyah Jariyah Jariyah Jariyah Kadek Bayu Darma Mahardika Ken Ratri Dyah Palupi Koyi Fatkul Rodiyah Lupita Khatty Indah Napitupulu Luqman Agung Wicaksono Luqman Agung Wicaksono M. Alfid Kurnianto Madany Akbar Setyari Ishaqy Mahatma Bintang Safir Kelana Mahatma Bintang Safir Kelana Milenia Fitria Cholifah Moch. Fakhrul Azharuddin Mohammad Rafi Prasetyo Nadien Mutia Intan Maulidi Nanda Mazidatu Zulfa Nesha Aulia Septianty Nurida Tri Novita Nurul Absyah Wahyuningtyas Rachmawati Nurma Fatikhah Nur Rahmawati Rahmawati Rani Ismuningtyas Ratna Yulistiani Rawiri Yunia Ratna Riski Ayu Anggreini Rosida Rosida Rosida Rosida Rosida Rosida R Samii’unida Liona Urania Sania Khoiri Rahma Selvina Puspita Sari Sindy Puspitasari Sri Winarti Sri Winarti Sri Winarti Sri Winarti Ufairah Fithriyati Vania Tiara Salsabila Vidya Vianita Wulandari Wildan Taufik Raharja Winarti, Sri Yunita Satya Pratiwi Yunita Satya Pratiwi Yushinta Aristina Sanjaya Yusinta Aristina Sanjaya Zainal Abidin Achmad