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All Journal Jurnal Teknologi Pertanian Jurnal Teknologi & Industri Hasil Pertanian Conference on Innovation and Application of Science and Technology (CIASTECH) Budimas : Jurnal Pengabdian Masyarakat Journal of Tropical Food and Agroindustrial Technology Journal of Food Safety and Processing Technology
Ningrum, Sugiyati
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Pengaruh penambahan tepung kulit ari kedelai dan tepung wortel terhadap sifat fisikokimia dan sensori mie kering [Effect of the soybean husk and carrot flour addition on the physicochemical and sensory properties of dry noodles] Prayitno, Sutrisno Adi; Utami, Dwi Retnaningtyas; Ningrum, Sugiyati; Patria, Domas Galih; Putri, Silvy Novita Antrisna; Puspita, Rizqa Arya; Niam, Muhammad Khoirun
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v28i2.76-89

Abstract

Noodles are generally made from wheat flour which is only high in carbohydrates. Meanwhile, noodle products are needed sholud have others nutritional compound that can be used as daily needs consumption. One of them is the utilization of soybean husk which has been only discardes or used as animal feed.  The utilazation of soybean husk waste has not been widely used for the food products. Noodles product can be susbtituted for carrots which are rich ini vitamins and carotenoids. Between of them can be substituted into noodle product proccesed.   The purpose of this study was to analyze dry noodle products on the effect of soybean epidermis and carrot flour addition on physicochemical and sensory properties. These dry noodles could be used for a healthy menu as an alternative to carbohydrates in rice.  There are some previous study  about the effect of soybean husk added to the making of biscuit and cookies products that increase status of nutrition, however it was rarely utilized to substitute on the noodle making. Hence, the aim of this study were to utilize of the soybean husk and to analyze dry noodle products on the effect of soybean husk and carrot flour addition on physicochemical and sensory properties. The method of this study was carried out using quantitatve descriptive with prameters analyzed were moisture content, rehydration power, swelling power, and elasticity as well assensory. While the sensory data were examined by the Kruskal Wallis test. The physicochemical analysis properties test results showed that significant differences in rehydration power, swelling power, and water content, while the product elasticity showed no significant difference. The rehydration power, swelling power, elasticity,and water content showed that 86.67-133.34%;10-20%; 29.80-48.21% and1.19-1.95%, respectively. Furthermore, the sensory test results showed that there were significant differences in aroma and taste, while no significant differences in color and texture. The evaluation sensory of color and texture showed sig>α (0.88>0.05; 0.62>0.05), it mean that there was no difference, while in aroma and taste there were differences with sig<α (0.01<0.05). It can be concluded that the addition of soybean husk and carrot flour had an effect on the chemicals and organoleptic properties of dry noodle. To distguise the aroma of soybean husk other ingredients such as ginger or can be added.  Hence,, the further research was necessary conducted in order to obtain strongly attractive color and aroma in dry noodle and to get rid of the unpleasant aroma optimally.
STUDY OF ANGIOTENSIN-I CONVERTING ENZYME INHIBITORY PEPTIDES DERIVED FROM Ficus pumila var. awkeotsang SEEDS HYDROLYSATE Ningrum, Sugiyati; Jue Liang Hsu
Jurnal Teknologi Pertanian Vol. 25 No. 1 (2024)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2024.025.01.1

Abstract

Hypertension also known as high blood pressure that has associated with multi-metabolic pathways such as the renin-angiotensin-aldosterone system (RAAS). There have been several synthetic ACE inhibitory drugs used clinically as therapeutics for hypertension. However, synthetic drugs showed side effects on human health after long-term use. Therefore, alternative natural ACE inhibitors from food-derived are necessary to develop. The study aimed to examine the activity of angiotensin-I converting enzyme inhibitory peptides derived from Ficus pumila var. awkeotsang seeds hydrolysate and to study the efficiency of enzymatic digestion. This study used four enzymes (trypsin, pepsin, thermolysin, and chymotrypsin) to release bioactive peptides from Ficus pumila var. awkeotsang seeds that could exhibit an antihypertensive effect. The results showed that Ficus pumila var. awkeotsang trypsin hydrolysate has the highest ACEI activity, 90.37%, and the IC50 reached 169±3.5 µg/mL. Then, the hydrolysate produced by trypsin has the highest degree of hydrolysis, 4%, after 8 hours of incubation. Hence, Ficus pumila var. awkeotsang seeds hydrolysate could develop as an alternative natural product that is responsible for ACE-inhibitory activity.
Physicochemical Characteristics of Cream Cheese Based on Different Ratios of Bromelin Enzyme and Rennet Enzyme: Karakteristik Fisikokimia Keju Krim Berdasarkan Perbedaan Rasio Enzim Bromelin dan Enzim Rennet Ningrum, Sugiyati; Prayitno, Sutrisno adi; Yahya, Achmad Tantowi
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 02 (2024): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i02.1627

Abstract

Milk belongs to the food group that is readily ruined and provides complete nutrients; therefore, adequate processing is necessary to extend its shelf life. One of the most popular dairy products is cream cheese. This cream cheese has a soft texture, a white color, and a savoury flavour. It can be used as a topping or a complimentary element. This objective of this study was to determine the differences effect in the ratio of bromelain and rennet enzymes on the physicochemical characteristics of cream cheese. The experimental design used in this research was a Completely Randomized Design (CRD) with the following treatments: 8% bromelain enzyme (P1); 8% rennet enzyme (P2); bromelain enzyme 7% + rennet enzyme 1% (P3); bromelain enzyme 4% + rennet enzyme 4% (P4); 1% bromelain enzyme + 7% rennet enzyme (P5) where each treatment will be repeated 3 times. Some of the parameters tested were yield, pH, water content, protein content, color degree and spreadability. Based on the effectiveness test to determine the best treatment, the highest value was obtained for the P4 treatment with a yield of 11.14%, pH value of 5.83, water content of 55.50%, protein content of 5.62%, color degree of 78.21, and spreadability of 3.50 cm.
PENINGKATAN KESADARAN KEBERSIHAN DIRI PADA KATERING DX MELALUI EDUKASI DAN PRAKTEK LANGSUNG Putri, Silvy Novita Antrisna; Ningrum, Sugiyati; Prayitno, Sutrisno Adi
Conference on Innovation and Application of Science and Technology (CIASTECH) Vol. 7 No. 1 (2024): CIASTECH 2024 Potensi dan Dampak Artificial Intelligence (AI) di Era Society 5.
Publisher : Universitas Widyagama Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31328/ciastech.v7i1.6965

Abstract

Masyarakat banyak memanfaatkan usaha jasa katering untuk memesan makanan dan minuman apabila mereka sedang bekerja. Jasa katering harus menjamin produknya aman bebas dari kontaminasi berbahaya dengan cara meningkatkan kesadaran kebersihan diri. Pengabdian masyarakat di katering DX bertujuan untuk meningkatkan kesadaran kebersihan diri dengan benar pada karyawan. Metode yang digunakan meliputi sosialisai, demonstrasi, tanya jawab, pelatihan, evaluasi dan monitoring yang berkelanjutan. Berdasarkan hasil interview (pre test) bahwa karyawan katering DX belum memahami pentingnya kebersihan diri dengan benar. Setelah proses evaluasi dan monitoring pengabdian dilakukan diketahui bahwa, karyawan katering DX sudah memahami kebersihan diri dengan benar ditandai dengan semakin meningkatnya angka jumlah karyawan yang mampu mempraktekan cara mencuci tangan dengan benar dan menggunakan alat pelindung diri dengan tepat.
Characterization of Mannanase-Producing Bacteria from Porang Tubers (Amorphophallus muelleri Blume): Karakteristik Bakteri Penghasil Mannanase dari Umbi Porang (Amorphophallus muelleri Blume) Utami, Dwi Retnaningtyas; Prayitno, Sutrisno Adi; Rahim, Andi Rahmad; Ningrum, Sugiyati; Putri, Silvy Novita Antrisna; Patria, Domas Galih
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 01 (2024): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i01.1622

Abstract

Porang tubers have the potential as a source of carbon and energy for the growth of mananolytic bacteria. Mananolytic are bacteria producing mananase enzymes that are able to break down manan compounds and their derivatives. Mananase can be widely applied in the food, pharmacy, animal feed sectors, paper industries and many more. In this study, Ai isolate have been isolated and characterized, porang tubers are used as substrates for measuring the activity of mananase. The optimum temperature mananase at 40 ° C, stable at a temperature of 30 ° C-50 ° C, have optimum pH 7 and are stable at pH 4-7. Fe2+ was an activator, while Ca2+ and Mg ions were inhibitor of mananase.
Chemical Characterization of Coffee from Several Region of Indonesia (Cafein value, pH and Total Acid) Ningrum, Sugiyati; Prayitno, Sutrisno Adi
jurnal makanan tropis dan teknologi agroindustri Vol 4 No 02 (2023): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v4i02.1625

Abstract

Coffee contains an active compound derived from the alkaloid group called caffeine. The content of active chemical compounds and various chemical properties of coffee are influenced by the area of the coffee is grown, the height of the plantation land, the type of coffee, and the processing process. In this research, a quantitative analysis of the chemical compounds and chemical properties of coffee from various regions in Indonesia was carried out with the aim of determining the caffeine content and acidity level (pH) as well as the total acid contained. This parameter is important to analyze due to it could influence the level of consumer acceptance. The method used in this research is the Completely Randomized Design (CRD) method using one research factor, the origin of the coffee area including Aceh coffee, Papua coffee, Wonosalam coffee, Sidikalang coffee and Ngawi coffee with the parameters observed being caffeine content, pH value and total titrated acid. The results showed that the caffeine content in Arabica Aceh, Excelsa Ngawi, Arabica Papua, Robusta Sidikalang and Excelsa Wonosalam meets the provisions of SNI 01-3542-2004, not more than 2% from 0.2% - 1.78%, the pH of these five coffee regions has significant differences from 5.69-6.55. These pH value has still considered safe for human consumption. Furthermore, the total acid value of these five types of coffee ranges from 0.97 to 1.36, with the total acid value of Sidikalang robusta being different from coffee from other regions.
SOSIALISASI STANDAR PENGEMASAN PRODUK PANGAN DI UNIT USAHA SMK MUHAMMADIYAH 3 GRESIK Prayitno, Sutrisno Adi; Ningrum, Sugiyati; Ayu Safitri, Nur Maulidiyah; Hasanah, Khomarul Maulidatul; Meisyah, Aulia Aditi
BUDIMAS : JURNAL PENGABDIAN MASYARAKAT Vol. 6 No. 1 (2024): BUDIMAS : Jurnal Pengabdian Masyarakat
Publisher : LPPM ITB AAS Indonesia Surakarta

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

Abstract

Salah satu kebutuhan utama manusia adalah makanan. Makanan yang berkualitas juga terlihat pada pengemasan yang baik. Salah satu unit usaha yang dimiliki oleh SMK Muhammadiyah 3 Gresik adalah memproduksi produk pangan hasil sendiri yang diperjualbelikan di kantin sekolah. Namun produk yang dihasilkan masih dikemas dalam kemasan sederhana dan tradisional sehingga fungsi kemasan ini hanya digunakan sebagai wadah tanpa memberikan informasi bagi konsumen. Padahal kemasan memiliki fungsi tidak hanya sebagai wadah tetapi juga dapat digunakan sebagai media informasi kepada konsumen, sebagai daya tarik konsumen serta memberikan perlindungan terhadap produk pangan agar aman terbebas dari kontaminasi dari luar kemasan. Selain itu, dengan menggunakan kemasan yang memuat berbagai informasi maka produk tersebut juga dapat dipasarkan pada area yang lebih luas. Untuk itu diperlukan suatu kegiatan sosialisasi mengenai standar pengemasan produk pangan di Unit Usaha yang dimiliki oleh SMK Muhamammadiyah 3 Gresik. Tujuan dari kegiatan ini adalah untuk memberikan solusi dalam menyelesaikan permasalahan terkait pemilihan kemasan pangan yang sesuai dan label kemasan yang harus dicantumkan sesuai dengan regulasi yang telah ditetapkan oleh pemerintah. Pelaksanaan kegiatan pengabdian ini meliputi beberapa tahapan diantaranya adalah persiapan, sosialisasi, demonstrasi, evaluasi dan monitoring. Dari kegiatan yang telah dilakukan, siswa sebagai pelaku usaha di unit usaha SMK Muhammadiyah 3 Gresik dapat memahami topik yang telah disampaikan. Topik yang disampaikan berupa pemilihan material kemasan yang sesuai, jenis kemasan, dan label yang harus dicantumkan sesuai dengan regulasi pemerinta serta keuntungan produk pangan yang memiliki kemasan yang sesuai. Selain itu, siswa juga diajak untuk melakukan analisis kemasan yang sedang digunakan di unit usaha dan hal-hal yang perlu diperbaiki terkait kemasan tersebut. Sehingga pemahaman terkait kemasan yang dimiliki oleh siswa-siswi dapat lebih baik dan harapannya dapat diaplikasikan kepada produk pangan yang dimiliki agar menghasilkan produk dengan kemasan yang baik dan sesuai dengan standar. Kata kunci: makanan, standar kemasan, usaha
Pengujian Tingkat Kesegaran Ikan Bandeng di Pasaran Kabupaten Gresik Berdasarkan Limit Cemaran Mikrobiologi SNI (SNI 2729:2021) Chotimah, Chusnul; Ningrum, Sugiyati; Putri, Silvy Novita Antrisna
Journal of Food Safety and Processing Technology (JFSPT) Vol. 1 No. 1 (2023): OKTOBER 2023
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jfspt.v1i1.6341

Abstract

Ikan bandeng termasuk ikan yang banyak diminati dan memiliki harga yang relatif murah serta mengandung zat gizi lengkap. Berdasarkan kandungan gizinya, ikan bandeng termasuk dalam perishable food (pangan yang mudah rusak) karena aktivitas mikroorganisme apabila dilakukan penanganan yang tidak tepat. Berdasarkan Standar Nasional Indonesia (2021), ikan dikatakan segar apabila terbebas dari cemaran mikroorganisme patogen seperti E. coli dan Salmonella. Oleh karena itu, dilakukan pengujian mikrobiologis untuk memastikan adanya cemaran mikroorganisme diantaranya Salmonella dan Escherichia coli serta dilakukan pengujian Total Plate Count (TPC). Hasil pengujian mikrobiologi ikan bandeng di pasaran Kabupaten Gresik menunjukkan hasil yang negatif terhadap uji bakteri Salmonella, dan uji bakteri E coli menunjukkan hasil <3MPN/g, serta uji TPC memperoleh hasil dibawah ambang batas SNI sebanyak 8,0 x 10-1. Sehingga dapat disimpulkan bahwa sampel ikan bandeng yang telah diuji secara mikrobiologi tergolong kedalam ikan bandeng segar.
Uji kualitatif karbohidrat pada makanan empat sehat lima sempurna Hani, Hilwatun Nisa'; Putri, Silvy Novita Antrisna; Ningrum, Sugiyati; Utami, Dwi Retnaningtyas
Journal of Food Safety and Processing Technology (JFSPT) Vol. 1 No. 1 (2023): OKTOBER 2023
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jfspt.v1i1.6349

Abstract

Karbohidrat merupakan salah satu makronutrien yang berfungsi sebagai sumber energi bagi tubuh manusia dengan menghasilkan energi sebesar 4 kalori (Kiojoule). Makanan empat sehat lima sempurna merupakan hal penting untuk mendapatkan makanan dengan gizi seimbang. Uji kualitatif karbohidarat pada makanan empat sehat lima sempurna bertujuan untuk mengetahui adanya gula pereduksi dan amilum pada bahan pangan. Pada penelitian ini menggunakan dua metoda analisa uji kualitatif yaitu uji benedict dan uji iodium dengan menggunakan sampel makanan empat sehat lima sempurna diantaranya nasi, tempe, tahu, telur rebus, sayur hijau, susu dan perasan buah semangka. Pada hasil uji benedict menunjukkan bahwa susu dan perasan buah semangka positif mengandung gula pereduksi ditandai dengan munculnya warna kuning . Pada uji iodium sampel nasi mendapatkan hasil yang positif ditandai dengan terbentuknya warna ungu. Amilum pada nasi akan membentuk kompleks antara amilum dan iodium sehingga terbentuk warna ungu.
Sifat fisikokimia dan pemasakan beras restruktur rendah protein yang diproduksi menggunakan mesin pasta extruder Hasanah, Khomarul Maulidatul; Prayitno, Sutrisno Adi; Ningrum, Sugiyati; Patria, Domas Galih
Journal of Food Safety and Processing Technology (JFSPT) Vol. 1 No. 1 (2023): OKTOBER 2023
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jfspt.v1i1.6374

Abstract

Saat ini, sebagian masyarakat memiliki masalah dengan asupan proteinnya seperti pasien penyakit ginjal predialisis, dll, karena beras setelah digiling masih memiliki kandungan protein 6-7%. Akibatnya, jumlah nasi dalam makanan harus dibatasi untuk kelompok konsumen ini. Maka, penelitian ini menarik untuk mengembangkan beras buatan rendah protein menggunakan pasta dengan bahan pengikat yang berbeda (2% Carrageenan dan 4% Xanthan gum). Kemudian diamati karakteristik fisikokimia dan sifat gizi. Penelitian ini menemukan perlakuan penambahan xanthan gum 4% adalah yang terbaik. lebih tepatnya indeks penyerapan air (WAI); 2,95 g/g, indeks kelarutan air (WSI); 1,76 %, rasio penyerapan air (WAR); 3,61 %, dan susut masak (CL); 10,38. Diharapkan beras restruktur rendah protein ini dapat menjadi alternatif pangan untuk orang mengalami permasalahan pada ginjal dan juga dapat dikonsumsi oleh masyarakat seluruh Dunia.
Co-Authors Andi Rahmad Rahim Ayu Safitri, Nur Maulidiyah Chusnul Chotimah Hani, Hilwatun Nisa' Hasanah, Khomarul Maulidatul Jue Liang Hsu Meisyah, Aulia Adisti Meisyah, Aulia Aditi Niam, Muhammad Khoirun Patria, Domas Galih Puspita, Rizqa Arya Silvy Novita Antrisna Putri, Silvy Novita Antrisna Sutrisno Adi Prayitno Utami, Dwi Retnaningtyas Yahya, Achmad Tantowi