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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 Enrichment: Journal of Multidisciplinary Research and Development Journal of Farming and Agriculture Journal of Food Safety and Processing Technology
Rahmiati, Retnani
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Uji kandungan zat pewarna rhodamin B dan formalin pada jajanan pasar yang beredar di Pasar Kembang Surabaya Jawa Timur Rahmiati, Retnani; Tukan, Vinsensius Yakobus; Hariyani, Nunuk
Journal of Food Safety and Processing Technology (JFSPT) Vol. 1 No. 2 (2024): April 2024
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jfspt.v1i2.7284

Abstract

Salah satu permasalahan yang kerap muncul pada jajanan pasar ialah penggunaan bahan tambahan yang bukan merupakan food grade. Bahan tambahan berbahaya yang sering ditambahkan pada jajanan pasar ialah pewarna tekstil rhodamin B dan formalin. Penelitian ini bertujuan untuk mengetahui apakah jajanan pasar yang diperjualbelikan mengandung pewarna rhodamin B dan formalin atau tidak. Penelitian ini menggunakan metode deskriptif dengan pengambilan sampel menggunakan teknik purposive sampling. Sampel diambil di Pasar Kembang Surabaya berupa kue lapis, lapis legit, kue tok, kue mutiara, bolu kukus, pudding, tahu bakso, lemper dan lepet untuk dilakukan pengujian kualitatif dan kuantitatif terhadap rhodamin B dan formalin. Data yang didapat ditabulasi dalam bentuk tabel dan dianalisis secara deksriptif. Sebanyak 27 sampel jajanan pasar yang dicurigai mengandung rhodamin B, setelah dilakukan pengujian semuanya negatif mangandung rhodamin B, sedangkan sebanyak 37 sampel jajanan pasar yang dicurigai mengandung formalin, 2 diantaranya atau 5% positif mengandung formalin. Jajanan pasar yang positif mengandung formalin ialah lepet dari produsen 3 dengan kadar 0,0343 ppm dan tahu bakso dari produsen 1 dengan kadar 0,0316 ppm.
Sifat Fisikokimia dan Organoleptik Bolu Gulung Gluten Free Berbahan Tepung Ketan Hitam (Oryza sativa L. var. glutinosa) dan Tepung Maizena (Amylum maydis) Michelle; Hartati, Fadjar Kurnia; Rahmiati, Retnani
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 4 (2025): 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.v13i4.19338

Abstract

This study aims to examine the effect of black glutinous rice flour and cornstarch on the physicochemical and organoleptic properties of gluten-free sponge rolls, and find the best combination of the two ingredients. This study was conducted using a Complete Random Design (RAL) which has one factor and consists of four treatments. The treatment consisted of varying the proportion of black glutinous rice flour (H) and cornstarch (M) with the same total amount of flour (60 g) in each treatment, namely H1:M1 (60g:0g), H2:M2 (54g:6g), H3:M3 (48g:12g), and H4:M4 (42g:18g) which were repeated three times each. The results of the study show that for the manufacture of gluten-free sponge rolls, the H4M4 treatment is recommended as the best formulation because it provides the most optimal results compared to other treatments. Statistically, the H4M4 treatment showed a marked difference in some of the parameters tested (p<0.05). The formulation in the H4M4 treatment contains a crude fiber content of 2%, a moisture content of 50.91%, a development capacity of 66.19%, and a stability of 100%. The results of the likability level test showed a taste value of 4.30 (likes), aroma 4.17 (likes), color 4.25 (likes), and softness of 4.45 (likes), and produced the highest effectiveness value of 0.82.
Analisis Mutu Fisikokimia dan Organoleptik Panna Cotta Cincau Hijau (Cyclea barbata Miers) Liu, Louissa Calista; Hartati, Fadjar Kurnia; Rahmiati, Retnani
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 4 (2025): 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.v13i4.19341

Abstract

This study aimed to analyze the effect of green grass jelly leaf extract addition on the physicochemical and organoleptic properties of panna cotta. The research employed a laboratory experimental method using a Completely Randomized Design (CRD) with one factor, namely the combination of green grass jelly leaf extract and UHT milk concentrations at four treatment levels: P1 (20% green grass jelly leaf extract and 50% UHT milk), P2 (25% and 45%), P3 (30% and 40%), and P4 (35% and 35%). The evaluated parameters included Texture Profile Analysis (TPA), protein content, pectin content, and organoleptic assessment covering color, aroma, taste, and mouthfeel. The effectiveness test results indicated that treatment P1 produced the best overall quality with a Result Value (RV) of 0.55562. This treatment was characterized by balanced textural properties, protein content of 5.66%, pectin content of 8.92%, and good panelist acceptance, particularly in taste and mouthfeel attributes. In conclusion, green grass jelly leaf extract has strong potential as a natural gelling agent in panna cotta production, especially at a concentration of 20%, offering a practical local-based alternative to gelatin.
Administration of Different Doses of Basil Leaf Extract (Ocimum Sp.) as a Preventive Measure Against Disease in the Survival of 7-Day-Old Pearl Catfish (Clarias Gariepinus) Seeds Rahmadheny Gandesha, Floranda; Budiyanto, Didik; Sumaryam; Rahmiati, Retnani; Handarini, Kejora
Enrichment: Journal of Multidisciplinary Research and Development Vol. 3 No. 12 (2026): Enrichment: Journal of Multidisciplinary Research and Development
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/enrichment.v3i12.638

Abstract

This study aims to determine the ability of basil leaf extract as a disease prevention measure in pearl catfish seeds aged 7 days. The research was conducted using experimental methods. The experimental design used was a Completely Randomized Design (CRD) with one factor, namely the difference in the dose of basil leaf extract, which consisted of six treatments with four replicates. The treatment tested was the difference in the dosage of basil leaf extract, namely treatment A (0 mL), B (20 mL), C (30 mL), D (40 mL), E (50 mL), and F (60 mL), in 3 L of rearing water. The data were analyzed using ANOVA. The test animals used were pearl catfish (Clarias gariepinus) aged 7 days that were indicated to be sick. The results of the study showed that the administration of basil leaf extract had a significant effect as a disease prevention measure on the survival of pearl catfish seeds aged 7 days, with the highest survival rate reaching 82.5%. The optimal dose of basil leaf extract as a disease prevention measure was the administration of 30 mL/3 L of basil leaf extract (Treatment C). Water quality data were still supportive of the growth of catfish seeds, with pH values ranging from 6.08–7.08, dissolved oxygen ranging from 3.07–4.00 mg/L, and a temperature of around 27.7 °C, which is still within the water quality standard for fish rearing, except for ammonia levels ranging from 0.13–0.44 mg/L, which exceed the optimum water quality standard.
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 Budiyanto, Didik 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 Liu, Louissa Calista Martcelia, Sally Michelle Nunuk Hariyani Nur ‘Azah Oetami Madyowati, Sri Prajudanti, Adhania Andika Rahmadheny Gandesha, Floranda 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 Sumaryam Tarisya Alzura, Bilqis Tukan, Vinsensius Yakobus Winiati P Rahayu Wirawan, Indra Yusrudin, Yusrudin Yuyun Yuniati