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All Journal agriTECH Jurnal Teknologi Pangan dan Hasil Pertanian AGROSCIENCE TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Food Science and Technology Journal (Foodscitech) Jurnal Pengabdian UNDIKMA Jurnal Karya Abdi Bioscientist : Jurnal Ilmiah Biologi JURNAL AGROSAINS : Karya Kreatif dan Inovatif Pro-Stek Journal of Tropical Food and Agroindustrial Technology Journal of Farming and Agriculture Journal of Food Safety and Processing Technology
Rahmiati, Retnani
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Rasio Tapioka : Tepung Tulang Ikan Mujahir (Oreochromis mossambicus) Terhadap Sifat Fisik, Kimia dan Organoleptik Kerupuk yang Dihasilkan Agusta, Gyan; Rahmiati, Retnani; Sigit, Bambang; Kejora
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 20 No. 2 (2025): September
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v20i2.12144

Abstract

Kerupuk adalah cemilan bertekstur kering, memiliki rasa yang enak dan renyah sehingga dapat membangkitkan selera makan dan disukai oleh semua lapisan masyarakat. Salah satu alternatif untuk meningkatkan kandungan kalsium pada kerupuk adalah memanfaatkan tepung tulang ikan dalam bentuk produk kerupuk. Penelitian ini bertujuan untuk mengetahui pengaruh subtitusi tapioka : tepung tulang ikan mujahir terhadap sifat fisik, kimia dan organoleptik kerupuk yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial yaitu rasio tapioka : tepung tulang ikan mujahir terdiri dari 4 perlakuan, yaitu P1 10% (80:10 g), P2 20% (70:20 g), P3 30% (60:30 g) dan P4 40% (50:40 g). Tiap perlakuan diulang sebanyak 3 kali. Variabel pengamatan meliputi uji daya serap minyak, daya kembang kerupuk, kadar air, kadar protein, kadar kalsium, organoleptik serta uji efektivitas. Hasil penelitian menunjukkan bahwa subtitusi tapioka : tepung tulang ikan mujahir memberikan pengaruh nyata terhadap sifat fisik. kimia dan organoleptik kerupuk yang dihasilkan. Rasio tapioka : tepung tulang ikan mujahir P2 20% (70:20 g) merupakan perlakuan dengan indeks efektivitas tertinggi dengan jumlah Nilai Hasil (NH) yaitu 0,943 yang memberikan nilai daya serap minyak 56%, daya kembang kerupuk 15,33%, kadar air 7,79%, kadar protein 4,94%, kadar kalsium 223,33 mg/100 g, organoleptik yang disukai panelis dengan nilai warna 3 (cukup suka), rasa 3 (cukup suka), aroma (suka) dan tekstur (cukup suka). Hasil penelitian menunjukkan tepung tulang ikan mujahir dapat digunakan sebagai subtitusi dalam pembuatan kerupuk.
PENGARUH FORMULASI KUE SEMPRIT DENGAN SUBTITUSI TEPUNG UBI CILEMBU DAN AMPAS KEDELAI TERHADAP MUTU KIMIA DAN ORGANOLEPTIK Shafitri, Virginia; Rahmiati, Retnani; Yuniati, Yuyun; Devianti, Rachma Nur
AGROSCIENCE (AGSCI) Vol 14, No 1 (2024): June
Publisher : Fakultas Sains Terapan, Universitas Suryakancana Cianjur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35194/agsci.v14i1.4097

Abstract

Kue semprit merupakan kudapan manis yang umumnya terbuat dari tepung terigu dan tidak memerlukan bahan pengembang. Salah satu upaya untuk mengurangi ketergantungan pada tepung terigu dapat dilakukan dengan mengganti bahan (subtitusi) dengan memanfaatkan bahan pangan lokal seperti tepung ubi cilembu dan ampas kedelai. Penelitian ini bertujuan untuk menentukan pengaruh proposi subtitusi tepung ubi Cilembu dan ampas kedelai terhadap kualitas kimia dan organoleptik, serta menentukan perlakuan terbaik pada pembuatan kue semprit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan kombinasi dua bahan yang berbeda yaitu subtitusi tepung ubi cilembu (TUC) dan ampas kedelai (AK) terhadap tepung terigu (TT) dengan 4 perlakuan TCA1 (100% TT; 0% TUC; 0% AK), TCA2 (75% TT; 12,5% TUC; 12,5% AK), TCA3 (50% TT; 25% TUC; 25% AK), dan TCA4 (25% TT; 37,5% TUC; 37,5% AK) dengan dilakukan pengulangan sebanyak 3 kali. Analisis kimia kue semprit yang diuji adalah kadar air, karbohidrat, dan serat. Analisis organoleptik dilakukan berdasarkan uji tingkat kesukaan/uji hedonik yang meliputi rasa, warna, aroma, dan kerenyahan. Hasil ANOVA kue semprit terdapat perbedaan yang signifikan pada kadar air, karbohidrat, dan serat. Perlakuan terbaik terdapat pada TCA2 dengan rasio tepung terigu 75% : tepung ubi cilembu 12,5% : ampas kedelai 12,5% dengan nilai jumlah nilai hasil (JNH) tertinggi, memiliki nilai hasil (NH) sebesar 0,76, dengan kriteria variabel penelitian kadar air = 6,68%, kadar serat = 5,95%, kadar karbohidrat = 65,90%, rasa = 4 (suka),  aroma = 4 (suka), warna = 4 (suka), kerenyahan = 4 (suka).
Pengelolaan Food Waste Tingkat Rumah Tangga bagi Kader PKK di Desa Sumput Kabupaten Sidoarjo Wedowati, Endang Retno; Rejeki, Fungki Sri; Puspitasari, Diana; Handarini, Kejora; Rahmiati, Retnani
Jurnal Pengabdian UNDIKMA Vol. 6 No. 2 (2025): May
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v6i2.14760

Abstract

This community service aims to improve the knowledge and skills of PKK cadres in managing food waste bg processing it into useful products. The implementation method of this community service used counseling and training in processing pineapple skin waste into fermented drinks. The target partners were PKK cadres in Sumput Village, Sidoarjo Regency. The activity evaluation instrument used a questionnaire with a data analysis technique, namely descriptive analysis through frequency testing. The results of this community service showed an increase in partner knowledge and insight regarding food waste and its management, this is indicated by changes in community behavior to be more concerned about the use of food ingredients. In addition, there was a transfer of technology to target partners regarding the processing of pineapple skin waste into fermented drinks.
Kemampuan fag litik Listeria dalam menginfeksi Listeria grayi pada matrik udang: The abitity of Listeria lytic phage of infect Listeria grayi in shrimpi matrices Rahmiati, Retnani; Rahayu, Winiati P; Budiarti, Sri; Kusumaningrum, Harsi D
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 2 (2024)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5191

Abstract

Shrimp belongs to type of food that oftenly contaminated with Listeria spp. Bacteriophage as an antimicrobial agent represents an attractive way to destroy bacterial contamination on food. This study presents the proof of lytic phage of Listeria (FL03) usage and influenced storage temperature to infect Listeria grayi on food matrix of shrimp. Shrimp samples were inoculated with 1.3 X 107 CFU mL-1 L. grayi (BA03) and then treated with 1.5 X 108 PFU mL-1 lytic phage of Listeria (FL03). The total number of L. grayi was counted at storage times of 0, 1, 24 and 48 hours at room temperature (±28 oC) and cold temperature (±4 oC). The results showed that shrimp treated with phage FL03 showed a decrease in the number of L. grayi compared to the control, namely 0 - 0.15 log10 CFU g-1 at room temperature (±28 oC) and 0.93 - 1.37 log10 CFU g -1 at cold temperatures (±4 oC). Treatment at cold temperatures (±4 oC) can inhibit the growth of L. grayi by 2.01 – 2.98 log10 CFU g-1. The growth inhibition of L. grayi increased further when treatment at cold temperatures (± 4 oC) was combined with FL03 phage treatment, namely to 3.38 – 3.76 log10 CFU g-1. These findings illustrated that phage FL03 could infect and cause lysis of L.grayi on food matrix of shrimp samples.
Studi Pustaka: Ekstraksi Pewarna Alami dari Tanaman di Indonesia Yuniati, Yuyun; Handarini, Kejora; Rahmiati, Retnani
Bioscientist : Jurnal Ilmiah Biologi Vol. 12 No. 1 (2024): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i1.11339

Abstract

Dyes have played an important role in human life, therefore the production of dyes has continued to increase from the past until now. The use of synthetic chemical dyes has apparently caused various health and environmental problems, this is what has triggered the return to use of natural dyes. Through advances in science and technology, research related to the extraction of natural dyes in Indonesia was carried out until 31 scientific reports were found that studied this matter in the last ten years. Literature studies with secondary data have summarized the novelty of research related to the extraction of natural dyes from plants, where currently flower objects are of great interest for observational studies. Various types of flowers have potential pigments that can be converted into natural dyes. The maceration extraction method is still the choice for extracting plant bioactive substances. Recently a study on the extraction of dyes from fruit peel waste was also carried out. It is hoped that the development of information related to the extraction of natural dyes will have more opportunities to be applied in various aspects.
Physicochemical and Organoleptic Properties of Mixed Mulberry (Morus alba) Jam at Different Temperatures and Aloe Vera (Aloe vera) Concentrations Ramadhani, Amalia; Hartati, Fadjar Kurnia; Rahmiati, Retnani
Bioscientist : Jurnal Ilmiah Biologi Vol. 12 No. 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.14148

Abstract

This study aims to determine the effects of temperature and Aloe vera concentration on the physicochemical and organoleptic properties of mixed mulberry (Morus alba) jam. Jam is a semi-solid fruit and sugar-based product that requires a thickening agent to achieve optimal texture. Aloe vera was selected as a natural thickening alternative due to its polysaccharide content, such as acemannan and glucomannan, which can form gels, replacing expensive and import-dependent commercial pectin. The research employed a quantitative experimental method with a Completely Randomized Design (CRD), involving four treatment combinations of Aloe vera concentration (75 g and 100 g) and cooking temperature (70°C and 85°C). The parameters tested included physicochemical properties such as viscosity, fiber content, and vitamin C levels, along with organoleptic evaluations involving 25 panelists to assess viscosity and taste. Data were analyzed using analysis of variance (ANOVA) and an effectiveness test to identify the best treatment. The results showed that the combination of 100 g Aloe vera concentration and a cooking temperature of 85°C produced the best-quality jam, characterized by optimal viscosity, high fiber content, preserved vitamin C levels, and high panelist preference for viscosity and taste. This conclusion highlights the potential of Aloe vera as a cost-effective and value-added natural thickening agent for the food industry.
Pengaruh Kosentrasi Pure Kundur (Benincasa hispida) dan Agar-Agar Terhadap Mutu Kimia dan Organoleptik Panna Cotta Vegan Kosasih, Michael Fidellouis; Hartati, Fadjar Kurnia; Rahmiati, Retnani
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 1 (2025): March
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i1.14345

Abstract

This study aimed to develop a vegan panna cotta using winter melon (Benincasa hispida), non-dairy cream, soy milk, and agar-agar, focusing on improving nutritional value and organoleptic acceptability. A Completely Randomized Design (CRD) with a single factor and four treatments was employed: P1 (40 g winter melon puree, 2 g agar-agar), P2 (40 g winter melon puree, 3 g agar-agar), P3 (60 g winter melon puree, 2 g agar-agar), and P4 (60 g winter melon puree, 3 g agar-agar). The analyses included vitamin C content, crude fiber, fat content, and organoleptic evaluations of taste and texture. The results revealed that: (1) P3 showed the best performance, with the highest vitamin C and crude fiber content and the best organoleptic scores for taste and texture; (2) Effectiveness tests also ranked P3 as the most optimal formulation with the highest total effectiveness score (0.9478); (3) P4 excelled in vitamin C and crude fiber content but scored lower in organoleptic properties compared to P3; (4) P1 and P2 demonstrated less optimal performance across various parameters. Thus, the P3 formulation (60 g winter melon puree and 2 g agar-agar) is recommended as the best formulation for producing high-quality vegan panna cotta in terms of nutritional value and organoleptic acceptability. This product has the potential to become a healthy, eco-friendly dessert innovation with high nutritional value, catering to the needs of modern consumers.
Pengawet Alami Dari Berbagai Tanaman Indonesia Yang Diaplikasikan Pada Ikan Nila (Oreochromis niloticus): Studi Pustaka Handarini, Kejora; Prajudanti, Adhania Andika; Rahmiati, Retnani; Kusyairi, Achmad
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 1 (2025): March
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v13i1.14752

Abstract

This study aimed at identifying various plants in Indonesia that can be used as natural preservatives for Nile tilapia (Oreochromis niloticus), extraction methods and their application techniques. The method used in this literature study involved electronic searches in published databases such as PubMed, Wiley Online Library, and Google Scholar. Data acquisition was conducted by searching journals using specific keywords, focusing on journal publications from 2010 to 2025. The collected data were identified, analyzed, and evaluated, followed by compiling the analysis results to develop arguments and draw conclusions.The findings of this study indicate that (1) the plant parts used as natural preservatives include leaves, rhizomes, fruits, fruit peels, seeds, and stems, with leaves being the most frequently studied compared to roots, fruits, and seeds; (2) The active compounds with potential preservative properties in Indonesian plants include flavonoids, alkaloids, tannins, steroids, triterpenoids, saponins, glycosides, and essential oils; (3) Among extraction processes, maceration is the most commonly used technique for obtaining natural preservatives from plants; (4) The application methods used for these natural preservatives include soaking and coating techniques. Thus, it can be concluded that most of the examined plants exhibit excellent potential as natural preservatives for Nile tilapia (Oreochromis niloticus) based on chemical, microbiological, and organoleptic aspects.
Effect of Withering and Drying Process of Cemara Udang (Casuarina equisetifolia) Leaves to Functional Herbal Tea Handarini, Kejora; Rahmiati, Retnani; Yuniati, Yuyun
agriTECH Vol 45, No 1 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.94351

Abstract

The industry is intensively producing health product from herbal plants to combat free radicals and prevent the potential of cancer disease in the body. In Indonesia, Cemara Udang (Casuarina equisetifolia) leaves have been investigated as herbal tea product for antioxidant purposes as a free radical scavenger from various plants. This herbal tea requires significant attention during processing to produce a quality final product. Therefore, this research aimed to examine the effect of setting withering times of 14 and 16 hours, along with a drying temperature of 40 and 50 °C on cemara udang leaves. Product quality was evaluated based on the chemical components and nutritional characteristics of tea, such as moisture content, pH, antioxidant activity, total phenolic content, and vitamin C, as well as sensory aspects. The evaluation was carried out based on the degree of preference for color, aroma, and taste. Fresh cemara udang samples had 46.57% moisture content, pH 7.05, 131.53 µg/mL IC50 value, 1.53 mg/100 g total phenolic, and 43.46% vitamin C. Based on the degree of preference, color, flavor, and taste hedonic score had 3.11, 2.57, and 1.94 out of 7.00, respectively. Tea of cemara udang that was withered for 16 hours and dried at 50°C showed good quality stability with favorable sensory attributes. This varies significantly compared to the control, with 10.32% moisture content, pH 7.04, 137.94 µg/mL IC50 value, 1.2 mg/100 g total phenolic, and 29.26% vitamin C. Furthermore, color, flavor, and taste hedonic scores had 6.37, 6.03, and 6.27 out of 7.00, respectively.
SUBSTITUSI TEPUNG GEMBILI (Dioscerea esculenta L.) DAN JENIS MINYAK NABATI YANG BERBEDA TERHADAP MUTU KIMIA DAN ORGANOLEPTIK ROTI TAWAR Adiansah, Amanda Aprilia; Handarini, Kejora; Rahmiati, Retnani; Sucahyo, Bambang Sigit
Pro-STek Vol 5, No 2 (2023): December
Publisher : Fakultas Sains Terapan Universitas Suryakancana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35194/prs.v5i2.3619

Abstract

Roti tawar merupakan salah satu pangan olahan dari terigu yang banyak dikonsumsi oleh masyarakat luas. Salah satu umbi lokal adalah gembili (Dioscerea esculenta L.). Proses pembuatan roti tawar membutuhkan lemak, salah satunya yaitu margarin atau mentega, sedangkan margarin atau mentega mempunyai kandungan lemak jenuh yang tinggi, sehingga tidak baik untuk kesehatan, oleh sebab itu penggunaan mentega atau margarin digantikan dengan lemak lainnya, seperti minyak sawit, minyak jagung, dan minyak zaitun. Rancangan percobaan penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari dua faktor yang masing-masing faktor terdiri atas tiga level. Faktor pertama yaitu proporsi tepung gembili : tepung gandum (A) yang terdiri dari 50% : 50%, 40% : 60%, 30% : 70% dengan faktor kedua yaitu jenis minyak (B) yang terdiri dari minyak sawit, minyak jagung, dan minyak zaitun. Adapun parameter uji yang dilakukan adallah uji fisik, kimia, dan organoleptik. Perlakuan A3B3 yaitu substitusi tepung gembili 30% dengan minyak zaitun merupakan perlakuan terbaik dengan Nilai Hasil (NH) yaitu 1 dengan kriteria parameter adalah tekstur = 6,5%, kadar protein = 5,04%, kadar lemak = 2,53%, kadar karbohidrat = 50,20%, kadar air = 26,84% aroma = 6,32 (suka), rasa = 6,32 (suka), dan aroma = 6,64 (suka).
Co-Authors Achmadi Susilo Adiansah, Amanda Aprilia Agusta, Gyan Agustian, Yuda Amorita, Bernadetta Vega Anjelina, Febrina Aprilianto, Richardus Aryani, Amalia Dwi Ayu Sayyidah Alafiyah, Ajeng Bambang Sigit Chasanah, Dwi Asmaul Christa, Amadea Devianti, Rachma Nur Diana Puspitasari Endang Retno Wedowati Fadjar Kurnia Hartati, Fadjar Kurnia Fungki Sri Rejeki Kejora Kejora Handarini Kosasih, Michael Fidellouis Kurnia Hartati, Fadjar Kusyairi, Achmad Martcelia, Sally Nunuk Hariyani Oetami Madyowati, Sri Prajudanti, Adhania Andika Ramadhani, Amalia Ramadhani, Mirza Saroso, Juwono Setiawati, Risa Fuji Shafitri, Virginia Sigit Sucahyo, Bambang Sri Budiarti Poerwanto Sri Hartini, Suzana Sri Rahajoe, Endang Sucahyo, Bambang Sigit Tarisya Alzura, Bilqis Tukan, Vinsensius Yakobus Winiati P Rahayu Wirawan, Indra Yusrudin, Yusrudin Yuyun Yuniati