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All Journal Teknotan: Jurnal Industri Teknologi Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Food Scientia: Journal of Food Science and Technology Warta LPM
Amelianawati, Mae
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Other

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Karakteristik Sensoris dan Kimia Penyedap Rasa Berbahan Dasar Tepung Tempe Gembus dengan Penambahan Gula dan Garam Afifah, Raudhatul; Listyaningrum, Ratna Sari; Amelianawati, Mae
Food Scientia : Journal of Food Science and Technology Vol 4 No 1 (2024): January - June
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v4i1.6362.2024

Abstract

Gembus tempeh flour contains high levels of glutamate which can be used as a flavoring. The aim of this research is to determine the sensory and chemical characteristics of the flavoring ingredients of tempe gembus flour. The formulation ingredient for this research product is tempeh gembus from tofu dregs from the Cibuntu tofu making industry. Flour is made by curing tempeh for 3 days at 35°C, then slicing and drying at 70°C for 2 hours, then grinding and sifting using 80 mesh. The formulation was determined through two stages of sensory testing. Phase I sensory testing included the Duo-Trio differentiation test and hedonic test, using two samples of tempeh gembus flour formulation and a commercial MSG product as a control. Preferences are assessed using the parameters of color, aroma, taste and overall rating. Analysis of data from the differentiation test results uses the Chi-square test, while analysis of hedonic test data uses the Mann-Whitney test. The results of the phase I sensory test were used as a control in the phase II sensory test and compared with the sugar-salt addition formulation with a ratio of tempe gembus flour, salt and sugar of 5:3:2. Chemical testing was carried out which included testing water content, salt content and protein content. The test results showed that the sample with added sugar and salt had a water content of 4.6%, a salt content of 22.56%, a protein content of 7.74%, and panelists preferred sensory properties compared to the control.
Pemanfaatan Tepung Limbah Gelatin Ikan Patin (Pangasiidae) pada Pembuatan Fruit Leather Mangga (Mangifera indica L.) Amelianawati, Mae; Nurafiah, Wiwin; Kiptiyah, Sakina Yeti
Teknotan: Jurnal Industri Teknologi Pertanian Vol 18, No 3 (2024): TEKNOTAN, Desember 2024
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol18n3.9

Abstract

Fruit leather terbuat dari buah dan memiliki rasa yang manis asam. Buah yang biasa digunakan dalam pembuatan fruit leather adalah buah mangga. Buah mangga serta penambahan limbah ekstraksi gelatin ikan patin akan melengkapi dan meningkatkan nilai gizi fruit leather, dengan menambahkan limbah padatan hasil ekstraksi gelatin ikan patin diharapkan dapat menambahkan nilai kadar kalsium yang terkandung dalam fruit leather. Tujuan Penelitian  ini yaitu untuk mengetahui pengaruh penambahan limbah padatan ekstraksi gelatin ikan patin  terhadap kadar kimia (kadar Vitamin C, kadar Gula, kadar Air, dan kadar Kalsium) dan organoleptik (warna, rasa, aroma, tekstur, dan overall) pada fruit leather. Konsentrasi penambahan limbah padatan ekstraksi gelatin ikan patin  terdiri dari: P0 (kontrol), P1 (2,5 g), P2 (5 g), P3 (7,5 g), dan P4 (10 g). Metode yang dilakukan dalam penelitian ini yaitu menggunakan metode Rancangan Acak Lengkap (RAL) dengan masing-masing perlakuan 3 kali ulangan. Hasil  uji hedonik pada fruit leather mangga menunjukkan bahwa penambahan limbah padatan ekstraksi gelatin ikan patin berpengaruh nyata terhadap karakteristik sensori pada atribut warna, aroma, rasa dan overall. Formulasi fruit leather mangga dengan penambahan limbah padatan ekstraksi gelatin ikan patin berpengaruh nyata terhadap kadar air, kadar vitamin C, kadar gula reduksi, dan kadar kalsium.
Pendampingan Peningkatan Kualitas Produksi dan Legalitas Produk UMKM Dimsum Eat’eung di Kecamatan Cileunyi Listyaningrum, Ratna Sari; Alfatah, Reza Fikri; Amelianawati, Mae; Khairunnisa, Zahra; Arelly, Fahira Shinta
Warta LPM WARTA LPM, Vol. 27, No. 3, November 2024
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/warta.v27i3.6911

Abstract

According to BPOM data, only around 6,000 processed food sector MSMEs are registered, out of a total of around 10,000 businesses. This makes improving the quality and legality of products crucial, considering that many MSMEs have not been able to meet applicable food safety standards, thus limiting their access to a wider market. The target of this activity is the Eat'eung MSME located in Cileunyi with dimsum as its main product. This activity aims to empower the productive economy (Eat'eung MSME) by increasing the knowledge and skills they have in the production aspect including coaching on good food production methods and product legality. The methods used are mentoring and empowerment. There are several stages of activity including problem identification, program planning, program implementation, monitoring and evaluation, as well as dissemination and sustainability. From the results of the situation analysis, the solution is focused on coaching production layout, providing production tools, mentoring in managing CPPOB certificates and halal certificates, improving packaging labels and managing Brand IPR. The output of the activity shows that after the program there was an increase in Dimsum Eat’eung’s knowledge and skills in aspects of production layout, CPPOB and halal certificate management flow, Trademark IPR registration flow, and food packaging in accordance with regulations. In addition, there was a significant increase in various operational sub-aspects of partners that support the fulfillment of CPPOB, such as production equipment (50%), hygiene and sanitation maintenance (15%), storage (29%), and labeling (50%). The assets owned also increased, in the form of production equipment including freezers, food processors, vacuum sealers, and stainless steel tables. The follow-up plan for this program includes continuing to assist in the progress of CPPOB certification registration, halal certification, brands, and industrial design.
Shelf life study of sweet potato cookies (Ipomoea batatas L.) with the incorporation of yellow pumpkin (Cucurbita moschata Durch) Fishi, Ana Nadiya Afinatul; Firdaus, Maisa Amatillah; Amelianawati, Mae; Khairiah, Khairiah
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 2 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.02.10

Abstract

The shelf life of yellow sweet potato cookies was determined based on the desirable quality, primarily characterized by acceptable crunchiness to consumers. This study employed the Accelerated Shelf Life Testing (ASLT) model using a critical moisture content approach. Estimating shelf life begins with an initial moisture content test (Mi) and then continues with determining the necessary moisture content (Mc) through a hedonic test on cookies stored without packaging at a room temperature of 30℃ and 75% relative humidity (RH) over a period of 0-7 hours. Determination of equilibrium moisture content (Me) was carried out by measuring the moisture content of cookies at RH 30-83% which was conditioned using a saturated salt solution of MgCl2, NaNO2, NaCl, and KCI. The relationship between water activity (aw) and equilibrium moisture content was described in the Guggenheim-Anderson-de Boer (GAB), Brunauer-Emmett-Teller (BET), and Henderson isotherm sorption curve models. These models were tested for accuracy using the Mean Relative Determination (MRD) formula. The Mean Relative Determination (MRD) formula, with models having an MRD value of less than 5% being considered suitable for shelf life determination. The research results showed the findings revealed that the GAB model, with a type II sigmoid isothermic curve and an MRD value of 4.95%, was the most appropriate for predicting the shelf life of yellow sweet potato cookies. The best estimation of shelf life of yellow sweet potato cookies was at a temperature of 30℃ and 63-65 % RH using metalized plastic packaging with a shelf life of 10.6 months.
Utilization of catfish (Clarias gariepinus) dregs fish bone gelatin extraction on mango (Mangifera indica L.) fruit leather product: Pemanfaatan tepung limbah ekstraksi gelatin tulang ikan lele (Clarias gariepinus) pada produk fruit leather mangga (Mangifera indica L.) Kiptiyah, Sakina Yeti; Hakim, Najmi Ardinur; Amelianawati, Mae
JITIPARI Vol 10 No 2 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i2.11245

Abstract

Catfish dregs fish bone gelatin extraction still has the potential to be utilized by processing it into flour. Catfish dregs fish bone gelatin extraction can be used as an additional source of calcium in mango fruit leather products. This study goals to know the effect of adding catfish bone meal on the chemical also organoleptic characteristics of mango fruit leather. This study used a CRD with a single factor, the addition of catfish bone gelatin waste flour with 5 levels of treatment, including; P0 (control), P1 (2.5 grams), P2 (5 grams), P3 (7.5 grams), also P4 (10 grams). The variables observed included water content, reducing sugar content, vitamin C content, calcium content also organoleptic properties (color, aroma, texture, taste also overall). The results of adding catfish bone flour had a significant effect on fruit leather moisture, vitamin c, also calcium levels (p <0.05). Treatment P4 produced the best results, especially in terms of water content, vitamin C content also calcium content, while P2 was the best treatment in terms of organoleptic parameters. The results of the chemical characteristics with the best treatment had a vitamin C content of 51.3 mg/100, a water content of 12.6% (ww) and a calcium content of 1.82% and from organoleptics an overall score of 3.77.
Co-Authors Afifah, Raudhatul Arelly, Fahira Shinta Firdaus, Maisa Amatillah Fishi, Ana Nadiya Afinatul Hakim, Najmi Ardinur Khairiah Khairiah Khairunnisa, Zahra Kiptiyah, Sakina Yeti Listyaningrum, Ratna Sari Nurafiah, Wiwin Reza Fikri Alfatah