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All Journal Pro Food AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Indonesian Food Science and TechnologyJournal Proceedings Series on Physical & Formal Sciences Journal of Agri-Food Science and Technology (JAFoST) Prosiding Seminar Nasional Mini Riset Mahasiswa Journal of Food and Agricultural Product Farmers: Journal of Community Services Journal of Food and Agricultural Technology
Sari, Yuli Perwita
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Electrical & Electronics Engineering Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences Other

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Pemanfaatan Wortel dan Kangkung pada Pembuatan Mie sebagai Diversifikasi Olahan Pangan Rumah Tangga di Lingkungan Perkotaan Yogyakarta Sari, Yuli Perwita; Sudrajat, Ajat; Sambodo, Reo
Farmers: Journal of Community Services Vol 5, No 1 (2024)
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/fjcs.v5i1.51066

Abstract

Noodles are much loved by the public and if product diversification is carried out, it can increase the nutritional content of the noodles. This service aims to provide knowledge about the processing of noodles given a mixture of carrots and kale in Patehan, Keraton, Yogyakarta City. This service has been carried out and attended by 20 participants. The method of implementation by providing education and practice directly. The implementation stage began with providing socialization and delivery of material on the use of carrots and kale in making noodles and ended with a question and answer session for participants and resource persons. Furthermore, the practice of making noodles by participants was carried out. The results of the service showed that participants' knowledge increased and could use carrots and kale for noodle making ingredients well and could produce healthy noodle products that are rich in nutrients. Noodle-making training using carrots and kale can improve the knowledge and skills of residents of Patehan, Keraton, Yogykarta. Keywords: Noodles, carrot, kale, diversification, Yogyakarta City
Pelatihan Pemanfaatan Limbah Ternak Ruminansia Untuk Media Tanam Cabai Rawit di Patehan, Keraton, Kota Yogyakarta Sudrajat, Ajat; Sari, Yuli Perwita; Sambodo, Reo; Christi, Raden Febrianto
Farmers: Journal of Community Services Vol 5, No 1 (2024)
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/fjcs.v5i1.51071

Abstract

Limbah peternakan atau kotoran ternak sangat bermanfaat untuk menyuburkan tanah dan bisa dijadikan media tanam untuk sayuran. Pengabdian ini bertujuan memberikan edukasi atau pelatihan kepada warga Patehan, Keraton, Kota Yogyakarta. Pengabdian ini dilaksanakan pada bulan Juli 2023 bertempat di Patehan, Keraton, Yogyakarta dan diikuti oleh  20 orang peserta. Metode pelaksanaan pengabdian dilakukan dengan cara memberikan penyuluhan dan praktik secara langsung. Tahapan pelaksanaan dimulai dari memberikan sosialisasi dan pemaparan materi pengenalan pengolahan limbah serta manfaat limbah dari ternak dan dilanjutkan sesi tanya jawab antara warga dan narasumber. Kemudian dilakukan praktik pembuatan media tanam untuk tanaman cabai rawit dengan menggunakan pot dan melakukan penanaman bibit cabai rawit. Hasil pengabdian menunjukkan bahwa pengetahuan warga mengalami peningkatan begitupun juga lebih termotivasi dalam memanfaatkan limbah ternak ruminansia dengan baik serta dapat memanfaatkan pekaragannya untuk ditanami sayuran. Disimpulkan bahwa hasil pengabdian dapat meningkatkan pengetahuan dan keterampilan pada warga Patehan, Kraton, Yogykarta.
Effect of Wheat Flour and Yellow Pumpkin Flour Ratios on The Physical, Chemical Properties, and Preference Level of Cookies Salma, Nabila; Setiyoko, Agus; Sari, Yuli Perwita; Rahmadian, Yudi
Journal of Agri-Food Science and Technology Vol. 4 No. 2 (2023): November
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i2.7882

Abstract

Cookies are made from flour, eggs, vanilla, margarine, and baking powder ingredients. The weakness of standard cookies is their low antioxidant content. Therefore, innovation is needed to increase the antioxidant level of these cookies. This study contributes to determining the effect of adding yellow pumpkin flour on selected cookies' physical, preference level, chemistry properties, and antioxidant activity. The proportion of adding pumpkin flour consists of 0%, 10%, 20%, 30%, 40%, and 50%. The physical analysis included color, texture, expansion volume, and the level of preference, including flavor, color, taste, texture, and overall, which are used to select the most preferred cookies by panelists. The chemical analysis includes moisture, ash, protein, carbohydrate contents, and IC50 value for the most preferred cookies by panelists. The findings indicated that the selected formula by the panelist was cookies with 20% pumpkin flour substitution. The physical characteristics of cookies are a lightness color of 54.15, a texture of 1572.7 gF, and an expansion volume of 46.2%. The chemical elements are as follows: moisture content of 4.68%, ash content of 1.53%, protein content of 8.15%, fat content of 26.10%, carbohydrate content by the difference of 59.54%, and IC50 as much as 84.84 ppm, which means that the selected cookies have intense antioxidant activity. The experiment's contribution was that increasing antioxidant intake through dietary choices can positively impact overall health and potentially reduce the need for medicinal intervention.
Pengaruh Variasi Penambahan Pati Ubi Jalar Putih (Ipomea batatas L.) dan Plasticizer terhadap Sifat Fisik, Kimia dan Stabilitas Warna Nori Artifisial Pandan (Pandanus amaryllifolius) Awangningrat, Prabu Aria; Suryani, Chatarina Lilis; Sari, Yuli Perwita; Wariyah, Chatarina
Proceedings Series on Physical & Formal Sciences Vol. 8 (2025): Prosiding Seminar Nasional Fakultas Pertanian dan Perikanan
Publisher : UM Purwokerto Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/pspfs.v8i.1478

Abstract

Nori artifisial pandan memiliki potensi sebagai alternatif pengganti nori rumput laut. Namun, klorofil pada pandan mudah terdegradasi oleh panas. Stabilisasi Zn-klorofil dapat ditingkatkan dengan membentuk kompleks Zn- klorofil dengan reagen ZnCl2. Pati ubi jalar dan plasticizer digunakan untuk memperbaiki karakteristik nori. Tujuan penelitian ini adalah untuk mengetahui dan mengkaji pengaruh variasi penambahan pati ubi jalar putih dan konsentrasi plasticizer terhadap sifat fisik, kimia, dan stabilitas warna nori artifisial pandan. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan 2 faktor dan 2 kali ulangan. Faktor pertama adalah penambahan pati ubi jalar putih (3%, 4%, dan 5%) dan kedua adalah penambahan plasticizer (0.5%;1%; dan 1,5%). Nori artifisial pandan yang dihasilkan dianalisis intensitas warna, kuat tarik, kadar air, kadar klorofil, kadar Zn total, dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa Semakin besar penambahan pati dan plasticizer maka intensitas warna hijau, kadar air, kadar klorofil, aktivitas antioksidan, dan kadar Zn nori semakin rendah, sebaliknya nilai kuat tarik yang semakin meningkat. Nori artifisial pandan terbaik adalah yang dibuat dengan penambahan pati ubi jalar putih 3% dan plasticizer 1% dengan intensitas warna hijau -2.69, nilai kuat tarik 1.93 N/m2, kadar klorofil 185.91 mg/g bk, kadar Zn total 32.79 mg/g, dan aktivitas antioksidan (RSA) 82.94%.
Effect of ZnCl2 Concentration as Extraction Medium on The Physical, Chemical Properties and Color Stability of Pandan Leaf Chlorophyll Extract Rindaningsih; Suryani, Chatarina Lilis; Sari, Yuli Perwita
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7117

Abstract

Chlorophyll in pandanus leaves is easily degraded during processing, resulting in changes in color intensity. Efforts to maintain the color intensity and color stability of chlorophyll involve the formation of chlorophyll complexes with metallochlorophyll using metals that have higher complex stability than natural metals in chlorophyll (Mg) by extraction. This study aimed to produce a stable and effective pandan leaf chlorophyll extract using ZnCl2 extraction media. The phases of the chlorophyll leaf extraction process are leaf washing, cutting, grinding in ZnCl2 solution (0, 500, 750, and 1000 ppm), filtering, and heating with an autoclave at a temperature of 110 °C for 15 minutes. Chlorophyll leaf extracts analyzed ash levels, chlorophyll levels, carotenoid levels, color, and color stability. The experimental design used in this study is a complete random design with one factor. The data obtained was analyzed with One-Anova using IBM SPSS Version 25. The results of the analysis showed that chlorophyll leaf extract produced high chlorophyll levels and the color was most stable at 1000 ppm ZnCl2 concentrations with chlorophyll levels of 125.35 mg/L; ash content of 0.13 g/100 ml; carotene content of 0.40 micromol/L; and green color intensity -2.98. Pandan leaf chlorophyll extract with a ZnCl2 concentration of 1000 ppm has the potential to be used as a natural coloring agent. Keywords: pandan leaf extract, ZnCl2, chlorophyll, heating, autoclaving
Pengaruh Penambahan Tepung Uwi Ungu (Dioscorea alata L.) Dan Kapur Sirih Terhadap Sifat Fisik, Kimia Dan Tingkat Kesukaan Arai Pinang Govi, Billy Gustian; Murti, Siti Tamaroh Cahyono; Sari, Yuli Perwita
Prosiding Seminar Nasional Mini Riset Mahasiswa Vol 3, No 2 (2024)
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Arai pinang merupakan makanan tradisional khas Pariaman, Sumatera Barat, yang terbuat dari tepung beras, tepung uwi ungu, dan kapur sirih. Penelitian ini bertujuan untuk menghasilkan arai pinang dengan penambahan tepung uwi ungu dan kapur sirih yang disukai panelis. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor: proporsi tepung uwi ungu (10%, 20%, dan 30%) dan jumlah kapur sirih (1,0 g, 1,5 g, dan 2,0 g), serta satu kontrol (100% tepung beras). Pengujian meliputi analisis fisik (warna dan tekstur) serta kimiawi (fenol total, aktivitas antioksidan, kadar air, abu, protein, lemak, dan karbohidrat). Hasil menunjukkan bahwa variasi proporsi tepung uwi ungu dan kapur sirih memengaruhi secara signifikan warna, tekstur, kadar fenol total, aktivitas antioksidan, dan tingkat kesukaan panelis. Formulasi terbaik adalah 70% tepung beras, 30% tepung uwi ungu, dan 1% kapur sirih, dengan nilai gizi: kadar air 4,16%, abu 3,37%, protein 8,48%, lemak 12,70%, dan karbohidrat 71,79%.Kata kunci: Arai pinang, Tepung uwi ungu, Tepung beras, Kapur sirih
IDENTIFIKASI PENGARUH PENAMBAHAN SUSU SKIM PADA SIFAT FISIK, KIMIA, DAN ORGANOLEPTIK YOGHURT Sari, Yuli Perwita; Candraruna, Dipta Bthari; Imani, Meida Indika; Maharani, Renata; Afifah, Zahrotul Umah Fifin; Rahman, Arif
Pro Food Vol. 10 No. 1 (2024): 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.v10i1.354

Abstract

Yoghurt is a popular fermented milk product highly valued for its nutritional content and practical advantages. There is a demand for yoghurt products that suit the needs of a high-protein and low-fat diet. It also has a preferred texture, which is increasing along with consumer awareness about the importance of maintaining health. The addition of skim powder, apart from being a source of lactose, can incline the rheological properties of yoghurt, minimize the occurrence of syneresis, and increase aroma, acidity, protein, and optimize the work of lactic acid bacteria. This study aimed to identify the effect of adding 2% (w/w) or 6 gr and 4% (w/w) or 12 gr skim milk on the yoghurt's characteristics. Yoghurt was made by adding 10 g of sugar and 13 mL of 1:1 culture of Streptococcus thermophilus and Lactobacillus bulgaricus, then incubating at 37 ºC for 17 hours. Variations in the addition of 6 and 12 g of skim milk powder can affect the total solids and pH of the yoghurt, while the water and protein content were relatively the same. Adding skim milk in different amounts did not make any difference in all organoleptic properties. Yoghurt with 6 gr or 2% skim milk is preferred because of its taste, viscosity, and overall characteristics.
The effect of composition purple sweet potato flour (Ipomoea batatas L.) and wheat on the physical, chemical and sensory properties in cookies Rahmalia, Rekha Rizky; Yuliani, Ririn; Yuanda, Afifah Nurfadyah Islami Yuanda; Khoerunnisa, Farah; Sari, Yuli Perwita
Journal of Food and Agricultural Product Vol. 4 No. 2 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i2.5820

Abstract

Cookies are a type of biscuit made from soft dough, high in fat content, relatively crispy when broken, and have a dense cross-sectional texture. The significantly increasing data on wheat flour consumption indicates a very high level of dependence on wheat flour. This is due to the high number of processed food products using wheat flour, necessitating the utilization of flour from local raw materials to explore local potential, one of which is by partially replacing wheat flour with purple sweet potato flour. The aim of this study was to determine the effect of adding purple sweet potato flour on the physical, chemical, and sensory properties of cookies. An experimental method was used with a Completely Randomized Design (CRD) with 3 replications. The formulations used in making cookies with substitution of purple sweet potato flour and wheat flour were (100:0, 90:10, 80:20). Parameters measured included moisture content, protein content, texture, color, and sensory acceptance. The results of data analysis and sensory analysis using Analysis of Variance (ANOVA) showed that the ratio of purple sweet potato flour to wheat flour significantly affected the protein content, color, and texture of cookies. However, it did not significantly affect the moisture content and sensory properties of cookies. The most preferred sample was the 90:10 treatment. Nutritional content: 2.12% moisture content, and 28.10% protein content. Keywords: Cookies, purple sweet potato flour, wheat flour
PENINGKATAN KUALITAS SIFAT FISIK DAN KADAR KLOROFIL DARI PASTA PANDAN MELALUI VARIASI KONSENTRASI ZnCl2 SEBAGAI MEDIA EKSTRAKSI DAN JENIS BAHAN PENGISI Sari, Yuli Perwita; Wijaya, Nawangsari Rahma; Nikmah, Miftahul; Afifah, Zahrotul Umah Fifin; Sofiani, Nur Aida; Suryani, Chatarina Lilis
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 8 No. 1 (2024): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v8i1.4676

Abstract

Pewarna makanan adalah bahan tambahan pangan yang ketika ditambahkan atau diaplikasikan pada pangan mampu memberi atau memperbaiki warna. Selain memiliki aroma yang khas, pandan juga dapat dimanfaatkan sebagai pewarna alami. Namun, pewarna makanan alami memiliki stabilitas warna yang kurang baik karena sifat pigmennya yang mudah terdegradasi sehingga tidak optimal dalam memberikan warna pada produk pangan. Dengan demikian diperlukan suatu produk pasta pandan yang memiliki kestabilan baik. Pembentukan kompleks Zn-klorofil diketahui dapat menjaga kestabilan warna. Penelitian ini bertujuan untuk mempelajari pengaruh ZnCl2 sebagai media ekstraksi; gum arab dan maltodekstrin sebagai bahan pengisi pada pembuatan pasta pandan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) 2 faktorial yaitu penambahan konsentrasi ZnCl2 0, 500, 750, 1000 ppm dan penggunaan variasi rasio gum arab dan maltodekstrin yakni 0:2, 1:1, 2:0 (b/b). Hasil penelitian menunjukkan bahwa penambahan konsentrasi ZnCl2 dan penggunaan variasi bahan pengisi berpengaruh secara nyata terhadap kadar klorofil, kadar Zn total, serta uji warna pada sampel pasta pandan yang dihasilkan. Sampel terbaik diketahui sampel dengan perlakuan penambahan konsentrasi ZnCl2 1000 ppm dan penggunaan bahan pengisi berupa gum arab 20% (2:0) yang memiliki kadar klorofil sebesar 237,27 mg/g klorofil, dan kadar Zn total sebesar 173,19 mg/g. Dari hasil penelitian menunjukkan bahwa penggunaan ZnCl2 1000 ppm dan bahan pengisi berupa gum arab dapat menghasilkan pasta pandan dengan kualitas yang baik.
Pengaruh Jumlah Susu Skim Terhadap Sifat Kimia dan Mikrobiologi Yoghurt Susu Sapi Ansabila, Hilma Amanda; Agustine, Putri Lestiana; Toni; Aprilia, Nonic; Qosna, Nansya Musyafir; Sari, Yuli Perwita
Journal of Food and Agricultural Technology Vol. 2 No. 1 (2024)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v2i1.4343

Abstract

Yoghurt merupakan produk olahan susu menjadi minuman asam terfermentasi dengan penambahan kultur mikroorganisme yang terbuat dari starter bakteri asam laktat. Lactobacillus bulgaricus dan Streptococcus thermophilus merupakan bakteri yang paling umum digunakan sebagai kultur starter pada proses fermentasi susu menjadi yoghurt. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan skim terhadap sifat fisik, kimia (Kadar air, pH, Nilai total zat padat terlarut, gula reduksi dan gula total) dan mikrobiologi. Metode eksperimental digunakan dengan rancangan acak lengkap faktorial, melibatkan dua faktor: persentase susu (5% dan 7%) dan persentase gula (2% dan 2%). Parameter yang diukur meliputi kadar air, pH, kadar ZPT (Zat Padat Terlarut) , gula total, gula reduksi, total BAL (Bakteri Asam Laktat) dengan masing-masing 3 kali ulangan. Data yang diperoleh diuji statistic dengan Univariate Analysis of Variance (ANOVA), jika ada beda nyata diuji dengan Duncan Multiple Range Test (DMRT) a=0,05. Hasil penelitian menunjukkan bahwa peningkatan persentase susu skim dan penambahan gula yang sama, secara signifikan mengurangi gula reduksi (p<0,05). Kadar air dan total BAL meningkat seiring bertambahnya persentase susu skim, sementara total ZPT menurun. Kadar gula total tidak menunjukkan perbedaan yang signifikan antar perlakuan.
Co-Authors Afifah, Zahrotul Umah Fifin Agustine, Putri Lestiana Ansabila, Hilma Amanda Aprilia, Nonic Arif Rahman Awangningrat, Prabu Aria Bayu Kanetro Candraruna, Dipta Bthari Chatarina Lilis Suryani Chatarina Wariyah Christi, Raden Febrianto Govi, Billy Gustian Imani, Meida Indika Jayawarsa, A.A. Ketut Khoerunnisa, Farah Maharani, Renata Murti, Siti Tamaroh Cahyono Nikmah, Miftahul Qosna, Nansya Musyafir Rahmadian, Yudi Rahmalia, Rekha Rizky Rindaningsih Salma, Nabila Sambodo, Reo Setiyoko, Agus Siti Tamaroh Sofiani, Nur Aida Toni Wijaya, Nawangsari Rahma Yuanda, Afifah Nurfadyah Islami Yuanda Yuliani, Ririn