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All Journal Agrointek Jurnal Matematika Sains dan Teknologi PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) Jurnal Pendidikan Terbuka Dan Jarak Jauh AGRITEKNO, Jurnal Teknologi Pertanian Gorontalo Agriculture Technology Journal Media Karya Kesehatan Canrea Journal: Food Technology, Nutritions, and Culinary Journal Diseminasi : Jurnal Pengabdian kepada Masyarakat Food ScienTech Journal Journal of Applied Agricultural Science and Technology Open Global Scietific Journal Journal of Research and Innovation In Open and Distance Learning Jakadimas

Eko Yuliastuti E.S

Universitas Terbuka

Author-ID : 744024

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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UTILIZATION OF YOGURT AS A NATURAL ANTIMICROBIAL AGENT TO INHIBIT THE GROWTH OF PATHOGENS IN AVOCADO JUICE Mustofa, Akhmad; Suhartatik, Nanik; Saraswati, Angraini Mariam; Astuti, Beti Cahyaning; Yuliastuti, Eko
PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) 2020: PROCEEDINGS ICTESS
Publisher : PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences)

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

Avocado juice consider as perishable food and easily contaminated to pathogenic bacteria. Previous research showed that avocado juice sold in Surakarta city was contaminated with coliform, Salmonella-Shigella sp, and also high in aerobic plate count. Yoghurt was fermented milk which contain lactic acid and have an antimicrobial activity. The aims of the research was to determine the ability of yoghurt to inhibit the growth of contaminant in avocado juice. Completely randomized design with 2 factors were applied. The factor was yoghurt concentration and the second factor was incubation time. The results showed that the lowest number of TPC microbes was found in avocado juice with the addition of 10% yogurt, namely 6.16 Â± 0.19 log CFU/ml, the lowest amount of Yeast/Mold was found in avocado juice with the addition of 10% yogurt, namely 4.97 Â± 0, 35 log CFU/ml, the lowest amount of coliform was found in avocado juice with 15% of yogurt (2.83 Â± 0.00 log CFU/ml), the lowest amount of total Salmonella-Shigella was found in avocado juice with the addition of 20% yoghurt (2.70 Â± 0.17 log CFU/ml) and the lowest amount of Total Staphylococci was found in avocado juice with the addition of 15% yogurt (4.00 Â± 0.00 log CFU / ml). Yoghurt were not able to inhibit the growth of contaminant in avocado juice. Another natural antimicrobial agent should be explored to maintain food safety, especially for minimally processed food. Keyword: Avocado Fruit Juice, Microbiological Contamination, Yogurt

PEMANFAATAN DAUN MINT (Menta piperita) SEBAGAI ANTIMIKROBA ALAMI UNTUK MENGHAMBAT PERTUMBUHAN PATOGEN PADA JUS BUAH ALPUKAT Beti Cahyaning Astuti; Eko Yuliastuti; Akhmad Mustofa; Nanik Suhartatik; Ihfan Bagas Aditya
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9032

Previous research has identified the food safety aspects of the fresh fruit juices sold in Surakarta. The results showed that the level of microbiological contamination in fresh fruit juice was very high and it was not safe for consumption. This study aims to test the ability of mint leaves (Menta piperita) as a natural antimicrobial source to suppress the growth of pathogens in avocado juice. Mint leaves contain natural antimicrobial compounds in the form of menthol, menthone, menthophuran, and methyl acetate. The study used a factorial completely randomized design with 2 factors, namely the length of incubation time and the addition of mint leaves stored in standard room temperature and refrigerant. The incubation times were 0, 2, 4, and 6 hours. The results showed that mint leaves were able to suppress the number of Staphylococci, reaching the lowest number, namely 2.19 ± 0.00 log CFU / ml. Total Salmonella-Shigella was not detected by adding mint leaves and incubation for 6 hours at cold temperature. The total coliform count gave the final result with the lowest log colony count value in avocado juice and cold incubation temperature of 3.58 ± 0.43. The use of mint leaves as a natural antimicrobial in food is not yet effective, so it needs to be studied more about the use of its essential oil or needs to be explored for further effective methods.

KAJIAN CEMARAN MIKROBIOLOGIS CILOK DAN SAUS KACANG DI KOTA SURAKARTA Eko Yuliastuti; Nanik Suhartatik; Akhmad Mustofa; Desy Lustiyani; Nanda Pratiwi
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.9068

Cilok was a traditional food originating from Bandung and comes from the abbreviation of "Aci dicolok". As the name implies, a snack made from tapioca flour mixed with condiment and sometime using meat or fish fillet. It was tasty and chewy. Cilok has quietly different from meatball because meatball using wheat flour. Cilok usually consumed using a sauce made from crushed peanuts, sugars, salt, mixed with chili sauce, tomato sauce, or soy sauce which can be modified as you want. Recently, cilok sales in the city of Surakarta have become increasingly popular. In almost every corner we can find cilok sellers. This study aims to determine the level of microbiological contamination found in cilok and peanut sauce in Surakarta. The research method used was simple random sampling method from 5 districts in Surakarta. The number of contaminants was calculated by the direct plate count method. The tests performed were to determine the total plate count (ALT), total Staphylococci, total Salmonella shigella, and total coliforms of the cilok and also for the sauce. As for the cilok sample, the average log value of ALT was 6.57 - 7.97 log CFU / g, total Staphylococci 4.57 - 4.96 log CFU / g, Salmonella shigella was 0.53 - 1.23 log CFU / g, and total coliforms 1.00 - 2.26 log CFU / g. Peanut sauce sample, the average log value of ALT was 7.40 - 8.18 log CFU / g, total staphylococci 5.84 - 6.68 log CFU / g, total Salmonella shigella was 2.24 - 3.23 log CFU / g, and Escherichia coli 2.35 - 5.79 log CFU / g. From the test results of the peanut sauce and peanut sauce samples, it can be concluded that the peanut sauce and peanut sauce sold in Surakarta are still not suitable for consumption.

CEMARAN MIKROBIOLOGIS JUS ALPUKAT YANG DIJUAL DI JALANAN KOTA SURAKARTA Beti Cahyaning Astuti; Eko Yuliastuti; Akhmad Mustofa; Ainun Mardiyah; Nanik Suhartatik
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6374

Fresh fruit juice was processed food was a part of healthy diet. Daily fresh juice consumption could improve health and prevent the occurrence of degenerative disease. Fresh juice were produce without any heat treatment which could allow natural microflora to growth. The aims of the research was to determine the microbiological contaminant of avocado street juice sold in Surakarta. Twenty five of samples were taken from 5 district. Samples were analyze for total viable aerobic count (TVAC), total coliform, total salmonella count, and total staphylococci. The results showed that microbiological contaminant of street avocado juice was extremely high. TVAC of avocado juice was 6.07 ± 0.37 to 8.95 ± 0.04 log CFU/ml; Total coliform 3.28 ± 0.01 to 4,60 ± 0,02 log CFU/ml; Total Staphylococci 4,47 ± 0,07 to 7,35 ± 0,07 log CFU/ml; and Total Salmonella-Shigella 2,34 ± 0,06 to 4,80 ± 0,00 log CFU/ml. There was 1 grocery that produce avocado juice which have undetected for coliform analysis. Producers, government and also consumers need to make some agreement to improve the safety of fresh juice.

ANALISIS ANTROPOMETRI PADA ANAK BALITA DAN FAKTOR-FAKTOR YANG BERKAITAN Ila Fadila; Tutisiana Silawati; Eko Yuliastuti
Jurnal Matematika Sains dan Teknologi Vol. 9 No. 2 (2008)
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.735 KB)

This study was conducted to explore the nutritional status of children under five factors (i.e. mother education background, family income, children under five healthy, health environment, access to health service, and access to media informations). A cross-sectional studybased on health service was conducted in Ciruas, Mancak, and Kramatwatu Serang, Banten. Analysis was done by observing on 121 peoples. The nutritional status of children under five was measured by using anthropometry. The conclusions there were 8% very poor nutritional status, 23% poor nutritional status, 64% good nutritional status, and 5% very good nutritional status. In general, for a very poor and poor nutritional status was dominated by mother with low educational background, frequency of feeding under three times a day, poor healt condition, limited access to media information, and poor environmental health. However, there are found that child with poor nutritional status in higher family income and mother with highest education background. It can be concluded that child nutritional status not only based on family income and mother educational background but also depend on the way of mother look after children under five.

ANALISIS KANDUNGAN ZAT GIZI SOUN GANYONG (Canna edulis) DAN DAYA TERIMA KONSUMEN Trimurti Artama; Eko Yuliastuti E.S
Jurnal Matematika Sains dan Teknologi Vol. 7 No. 1 (2006)
Publisher : LPPM Universitas Terbuka

Food resistance will be strengthened with diversity of food products. In order to augment raw materials for soun, a variety of white starch noodle, a research was conducted using starch of ganyong (Canna edulis). The purpose of the research was to survey the nutrient content and consumer acceptance of soun ganyong. Nutrient content was analyzed by proximate method and consumer acceptance was analyzed by organoleptic test. The result showed that carbohydrate content was 83.86% to 85.12% higher than the carbohydrate of white rice, main food supply of the population. Therefore, it can be suggested that soun ganyong be used as supplement for the carbohydrate food supply. The organoleptic test showed that consumers prefer (acceptability) the color, taste, and aroma of the white variety than the blue one, while the texture for both varieties was generally accepted.

STUDI KANDUNGAN NUTRISI LIMBAH MEDIA TANAMJAMUR TIRAM PUTIH (PLEUROTUS OSTREATUS) UNTUK PAKAN TERNAK RUMINANSIA Eko Yuliastuti ES; Adhi Susilo
Jurnal Matematika Sains dan Teknologi Vol. 4 No. 1 (2003)
Publisher : LPPM Universitas Terbuka

Growth media waste of white oyster mushroom cultivation can be used as ruminant feed. We observed the nutrient content of the growth media waste. The focus is on the protein, carbohydrate, mineral and crude fiber. The protein, calcium and phosphor content of white oyster mushroom growth media waste is higher than the protein content in the media before it was used for mushroom cultivation. However, the fat content is lower after the media was used than control (the media before it was used). The difference is caused by microorganism degradation. The growth media waste can be used as ruminant feed up to 75 % of total forage dry matter without any negative effect.

UTILIZATION OF YOGURT AS A NATURAL ANTIMICROBIAL AGENT TO INHIBIT THE GROWTH OF PATHOGENS IN AVOCADO JUICE Akhmad Mustofa; Nanik Suhartatik; Angraini Mariam Saraswati; Beti Cahyaning Astuti; Eko Yuliastuti
PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) 2020: PROCEEDINGS ICTESS
Publisher : PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences)

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

Avocado juice consider as perishable food and easily contaminated to pathogenic bacteria. Previous research showed that avocado juice sold in Surakarta city was contaminated with coliform, Salmonella-Shigella sp, and also high in aerobic plate count. Yoghurt was fermented milk which contain lactic acid and have an antimicrobial activity. The aims of the research was to determine the ability of yoghurt to inhibit the growth of contaminant in avocado juice. Completely randomized design with 2 factors were applied. The factor was yoghurt concentration and the second factor was incubation time. The results showed that the lowest number of TPC microbes was found in avocado juice with the addition of 10% yogurt, namely 6.16 ± 0.19 log CFU/ml, the lowest amount of Yeast/Mold was found in avocado juice with the addition of 10% yogurt, namely 4.97 ± 0, 35 log CFU/ml, the lowest amount of coliform was found in avocado juice with 15% of yogurt (2.83 ± 0.00 log CFU/ml), the lowest amount of total Salmonella-Shigella was found in avocado juice with the addition of 20% yoghurt (2.70 ± 0.17 log CFU/ml) and the lowest amount of Total Staphylococci was found in avocado juice with the addition of 15% yogurt (4.00 ± 0.00 log CFU / ml). Yoghurt were not able to inhibit the growth of contaminant in avocado juice. Another natural antimicrobial agent should be explored to maintain food safety, especially for minimally processed food. Keyword: Avocado Fruit Juice, Microbiological Contamination, Yogurt

Tracer Study Pada Program Studi S1 Teknologi Pangan Universitas Terbuka Dini Nur Hakiki; Athiefah Fauziyyah; Eko Yuliastuti
Jurnal Pendidikan Terbuka Dan Jarak Jauh Vol. 21 No. 1 (2020)
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/ptjj.v21i1.1275.2020

Studi ini adalah hasil tracer study pada Program Studi (PS) Teknologi Pangan Universitas Terbuka tahun 2017-2020. Studi ini menggunakan metode kualitatif (qualitative research) melalui survei dan wawancara dengan variabel (1) Keterserapan alumni di dunia kerja; (2) Kontribusi perguruan tinggi terhadap tingkat komptensi yang dikuasai; (3) Penilaian alumni terhadap metode pembelajaran di PS Teknologi Pangan. Hasil tracer study menyatakan bahwa dari segi keterserapan alumni di dunia kerja, alumni PS Teknologi Pangan UT sebanyak 68% sudah bekerja dan sebanyak 70% sudah memperoleh pekerjaan sebelum masuk UT. Bidang pekerjaan alumni paling banyak di bidang swasta di sektor usaha makanan dan minuman. Kontribusi perguruan tinggi terhadap tingkat kompetensi yang dikuasai alumni yaitu lebih dari 50% alumni menyatakan perguruan tinggi berkontribusi sangat tinggi dan tinggi dalam pengetahuan di bidang ilmu teknologi pangan, kemampuan riset dan analisis, komunikasi, ketrampilan digital, manajemen waktu dan kemampuan dalam memegang tanggung jawab, serta soft skill. Penilaian alumni terhadap metode pembelajaran di PS Teknologi Pangan yaitu lebih dari 50% menyatakan sudah sangat baik dan baik dari tutorial online, praktikum, dan bahan ajar cetak. Masukan alumni untuk perbaikan layanan yaitu untuk tutorial online antara lain perlunya peningkatan server, tampilan yang lebih menarik, penambahan video dan studi kasus, serta tutor perlu lebih aktif memberikan umpan balik. Masukan mahasiswa untuk praktikum yaitu perlunya laboratorium sendiri yang dimiliki oleh UT, mata kuliah praktikum perlu diperbanyak, serta integrasi antara mata kuliah praktikum dengan mata kuliah lainnya. Masukan untuk bahan ajar cetak adalah perlu dilakukan pembaharuan materi yang mengikuti dengan perkembangan teknologi dan ilmu pengetahuan.

Kontribusi Kandungan Zat Gizi Bakso Aci Pada Angka Kecukupan Gizi Remaja Eko Yuliastuti Endah Sulistyawati; Dini Nur Hakiki; Athiefah Fauziyyah
Gorontalo Agriculture Technology Journal Volume 4 Nomor 2 Oktober 2021
Publisher : Universitas Gorontalo

Penelitian ini bertujuan untuk mengetahui kontribusi kandungan zat gizi bakso aci pada angka kecukupan gizi (AKG) remaja. Bakso aci yang digunakan pada penelitian ini terdiri dari 2 jenis, yaitu bakso aci dan bakso aci tulang rangu. Untuk mengetahui jumlah zat gizi dari bakso aci digunakan analisis dengan metode Soxhlet-Hydrolysis (analisis lemak total), Kjeldahl (analisis protein), dan by difference ( analisis karbohidrat ). Kontribusi zat gizi bakso aci pada takaran saji, dilakukan perbandingan zat gizi bakso aci dengan AKG setiap zat gizi (dalam presentase). Hasil penelitian menunjukkan bahwa kontribusi jenis bakso aci mercon pada AKG lemak total remaja 49,77-53,60%, protein sebesar 11,20- 16,80%, karbohidrat sebesar 16,87-25,90%, energi sebesar 24,05-33,54%. Sedangkan untuk jenis bakso tulang rangu kontribusi pada AKG lemak total remaja 39,29-51,38%, protein sebesar 3,37-8,13%, karbohidrat sebesar 18,77-28,83%, energi sebesar 24,24,26-33,84%. Penggunaan bahan dalam produksi bakso aci perlu ditingkatkan mutunya agar membantu AKG bagi remaja.

Co-Authors Adhi Susilo Adhi Susilo Adhi Susilo Ainun Mardiyah Akhmad Mustofa Alfi Rahmawan Ali Djamhuri Alutsyah Luthfian Angraini Mariam Saraswati Astuti, Beti C Athiefah Fauziyyah Athiefah Fauziyyah Athiefah Fauziyyah Athiefah Fauziyyah Beti Cahyaning Astuti Dem Vi Sara Desy Lustiyani Dewi Juliah Ratnaningsih Diki Dini Nur Hakiki Dini Nur Hakiki Dini Nur Hakiki Endang Indrawati Fadila, Ila Hakiki, Dini Nur Hari Hariadi Ida Malati Sadjati Ihfan Bagas Aditya Judiono Judiono Lula Nadia Maulida, Iffana Dani Mohamad Rajih Radiansyah Mohamad Rajih Radiansyah Mufadilah, Iklima Mutiara Ulfah Mutimanda Dwisatyadini Nanda Pratiwi Nanik Suhartatik Rina Rismaya Rina Rismaya Rina Rismaya Saraswati, Angraini Mariam Suhartatik, Naniek Trimurti Artama Tutisiana Silawati Wijaya, Danastri Winda Nurtiana Yusep Ikrawan

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