Article Per Year (5 Year)
p-Index From 2021 - 2026
2.633
P-Index
This Author published in this journals
All Journal Agrointek Jurnal Keteknikan Pertanian Tropis dan Biosistem TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Food Science and Technology Journal (Foodscitech) Nusantara Science and Technology Proceedings SINTA Journal (Science, Technology, and Agricultural) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Teknologi Pangan
Ulya Sarofa
Departement Of Food Technology, Faculty Of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Physics Veterinary

Published : 22 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 22 Documents
Search

 1   2   3 
Characteristics of Barlin Banana Velva (Musa acuminata) With the Addition of Katuk Leaf Extract (Sauropus androgynus (l.) merr) And CMC Concentration Ulya Sarofa; Jariyah; Ken Ratri Dyah Palupi
Nusantara Science and Technology Proceedings 4th 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.2023.3615

Abstract

Barlin banana contain high nutrients but are not widely processed. Barlin banana velva with the addition of katuk leaf extract will produce a frozen dessert product that is high in nutrition. The addition of CMC (carboxy methyl cellulose) is expected to improve the physicochemical properties of the Velva. This research aimed to determine the effect of katuk leaf extract addition and CMC concentration on the physical, chemical, and organoleptic characteristics of barlin banana velva. This research used a Completely Randomized Design factorial pattern of two factors. Factor I was the addition of katuk leaf extract (2%, 4%, and 6%) and factor II was the concentration of CMC (0.5%, 0.6%, and 0.7 %). The data obtained was then analyzed using analysis of variance, if there were differences, it was continued with the Duncan test (DMRT). The results showed that the best treatment was on the addition of katuk leaf extract 6% and the concentration of CMC 0.5 % which produced barlin banana velva with water content of 70.76%, total solids 29.21%, antioxidant activity 29.15%, total phenols 1.007 mg TAE/g, vitamin C 35.49 mg/100gr, overrun 19.76%, melting time 19.33 minutes, and viscosity 2.16 Pa.s, hedonic organoleptic tests include taste 3.241 (liked a bit), aroma 3.068 (liked a little), texture 3.860 (like), and color 3.724 (like).
PENENTUAN UMUR SIMPAN BUMBU HALAWA MENGGUNAKAN PENDEKATAN KADAR AIR KRITIS Adawiyah, Indriyati; Ilmi, Hanifah Faaiqotul; Sarofa, Ulya; Winarti, Sri
Jurnal Teknologi Pangan Vol 19, No 2 : DESEMBER 2025
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v19i2.5626

Abstract

Bumbu rasa sapi “Halawa” merupakan produk pangan berbentuk serbuk yang bersifat higroskopis dan rentan mengalami penurunan mutu akibat penyerapan uap air. Penelitian ini bertujuan untuk menduga umur simpan bumbu “Halawa” dengan pendekatan kadar air kritis melalui metode Accelerated Shelf-Life Testing (ASLT) pada tiga jenis kemasan: aluminium foil, metalized plastic, dan polipropilen. Penentuan umur simpan dilakukan dengan mengukur kadar air awal, kadar air kritis (berdasarkan uji sensori dengan 25 panelis semi-terlatih), dan kadar air kesetimbangan melalui paparan pada berbagai kondisi kelembaban relatif (RH) yang diatur menggunakan larutan garam jenuh. Data kadar air kesetimbangan kemudian dianalisis untuk membentuk kurva sorpsi isotermis dan ditentukan model terbaik melalui pendekatan matematis (Caurie, Halsey, Oswin, GAB, dll.) berdasarkan nilai Mean Relative Deviation (MRD). Nilai kemiringan kurva (b) dari model terpilih digunakan dalam perhitungan umur simpan. Parameter lain yang dihitung meliputi luas permukaan kemasan, bobot padatan per kemasan, serta permeabilitas uap air bahan kemasan berdasarkan metode ASTM D1249-90. Seluruh parameter kemudian disubstitusikan ke dalam persamaan Labuza untuk memprediksi waktu pencapaian kadar air kritis pada masing-masing jenis kemasan. Hasil menunjukkan kadar air awal sebesar 0,0066 gH₂O/g solid dan kadar air kritis sebesar 0,0636 gH₂O/g solid. Model sorpsi isotermis Hasley dipilih dengan persamaan Log(Ln(1/Aw)) = -1.3435 - 0.6872 log Me. Nilai permeabilitas masing-masing kemasan adalah 0,065; 0,214; dan 0,4 gH₂O/hari·m²·mmHg. Umur simpan tertinggi terdapat pada kemasan aluminium foil (1100 hari), diikuti metalized plastic (334 hari), dan polipropilen (178 hari). Kemasan terbaik untuk menjaga mutu bumbu “Halawa” adalah aluminium foil.
Co-Authors Adawiyah, Indriyati Ahmad Maulana Fikri Handoyo Andre Yusuf Trisna Putra anggreini, riski ayu Anggun Pratiwi Rohimatul Inziyah Aurellia Salsabila Ayin Ika Wayuni Dadik Raharjo Dianti Alfiana Dinda Alvianita Sabrina Ernando Setyo Dharmanto Eva amelia Reza Hanum Firsty Ainun Zalzabila Ansori Ilmi, Hanifah Faaiqotul Jariyah Jariyah Jariyah Jariyah Ken Ratri Dyah Palupi Koyi Fatkul Rodiyah Lupita Khatty Indah Napitupulu Luqman Agung Wicaksono M. Alfid Kurnianto Mahatma Bintang Safir Kelana Milenia Fitria Cholifah Moch. Fakhrul Azharuddin Nadien Mutia Intan Maulidi Nanda Mazidatu Zulfa Nurul Absyah Wahyuningtyas Rani Ismuningtyas Ratna Yulistiani Rawiri Yunia Ratna Rosida Rosida Sania Khoiri Rahma Sindy Puspitasari Sri Winarti Sri Winarti Ufairah Fithriyati Vidya Vianita Wulandari Winarti, Sri Yunita Satya Pratiwi Yusinta Aristina Sanjaya