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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Rosida, Dedin Finatsiyatul
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Education Energy Environmental Science Public Health Other

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Karakteristik Fisiko-Kimia Tepung Jagung Termodifikasi Secara Fermentasi Menggunakan Lactobacillus plantarum FNCC-0027 Winarti, Sri; Rosida, Dedin Finatsiyatul; Febriana, Ma’faza Rizka
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 2 (2022)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i2.14389

Abstract

Modified corn flour is flour produced by modifying corn to produce better flour properties. One way to modify flour is by fermentation using lactic acid bacteria (LAB). The purpose of this study was to determine the effect of granule size and fermentation time on the physico-chemical characteristics of modified corn flour using Lactobacillus plantarum FNCC-0027. This study used a completely randomized design (CRD) with a factorial pattern of 2 factors, the first factor was the size of granules (corn flour; corn rice) and the second factor was fermentation time (0; 24; 48; 72 hours) with 3 replications. The data obtained were analyzed using ANOVA, if there was a significant difference between treatments, then further tests were carried out using the DMRT test. The results showed that the best treatment was granule size in the form of flour and 72 hours of fermentation, producing modified corn flour with the following characteristics: total BAL10.09 log CFU/mL; water content 7.46%; starch content 71.88%; amylose content 27.04%; swelling power 7.68 (g/g); 3.25% solubility; and damage to the granule structure of corn starch. Modified corn flour produced has better properties than unmodified flour, including: increasing amylose content, swelling power, solubility, viscosity and reducing aflatoxin contamination.  
Chemical Characteristics of Fishball from Indian Mackerel and Oyster Mushroom with the Addition of Seaweed Porridge Diana, Adella Farah; Rosida, Dedin Finatsiyatul; Kurnianto, Muhammad Alfid
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.760

Abstract

Fishball is a processed product made from fish meat, tapioca flour, and spices, which then undergoes grinding, mixing of the dough, molding, and boiling until fully cooked. Indian mackerel can enhance the nutritional value of fish balls because it contains high animal protein, while the addition of oyster mushrooms provides plant-based protein and fibre. Fishball also utilises seaweed as an additional hydrocolloid source, serving as a stabiliser and gelling agent that lends the fishball a chewy texture. The objective of this study was to determine the effect of different proportions of Indian mackerel and oyster mushrooms with the addition of seaweed porridge on the chemical characteristics of fishball. The research employed a Completely Randomized Design (CRD) with a two-factor factorial pattern and three replications, followed by analysis using ANOVA and DMRT at 5%. The first factor was the proportion of Indian mackerel and oyster mushrooms (90:10, 70:30, and 50:50). The second factor was the type of seaweed Eucheuma cottoni, Gracilaria sp., and Ulva lactuca. The best treatment was found in the proportion of Indian mackerel and oyster mushrooms (90:10) with the addition of Eucheuma cottoni seaweed porridge, which resulted in a composition of 73.11% moisture, 1.45% ash, 12.44% protein, 2.05% fat, and 10.94% carbohydrates. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero hungerSDG 3: Good Health and Well-beingSDG 12: Responsible Consumption and Production
Effect of Proportion of Jack bean Flour, Tapioca Flour, and Corn Starch on the Nutrition of Instant Milkfish Crabstick Ismiyatul Finani, Nadira; Rosida, Dedin Finatsiyatul; Yusuf Trisna P, Andre
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i1.624

Abstract

Jack bean (Canavalia ensiformis) is a local legume with a high protein content, offering potential as an alternative to wheat flour. The addition of tapioca starch and corn starch in fish jelly products aims to improve texture and enhance gel strength. This study aims to determine the optimal combination of jack bean flour, tapioca flour, and corn starch proportions, along with the appropriate carrageenan concentration, to produce high-quality instant crab sticks. A completely randomized design (CRD) was used with two factors: the proportion of jack bean flour, tapioca flour, and corn starch (10:70:20, 20:50:30, and 30:30:40) and the concentration of carrageenan (1.5%, 2.5%, and 3.5% w/b). Data were analyzed using Two-Way ANOVA at a 5% significance level, followed by DMRT at 5% if significant interactions were found. The best formulation was obtained using a proportion of 20% jack bean flour, 50% tapioca flour, and 30% corn starch, combined with 2.5% carrageenan. This formulation yielded a moisture content of 11.05%, ash content of 3.67%, fat content of 4.84%, protein content of 31.89%, and carbohydrate content of 48.47%. These findings highlight the potential of jack bean flour as a functional ingredient in the development of high-protein, wheat-free crabsticks. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-Being.SDG 9: Industry, Innovation, and Infrastructure.SDG 12: Responsible Consumption and ProductionSDG 13: Climate Action.
Differences in Nutritional Value of Rice Crackers with the Addition of Three Types of Leaves (Moringa, Torbangun, and Katuk) Nurifah, Churiyah; Rosida, Dedin Finatsiyatul; Munarko, Hadi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i1.631

Abstract

Rice crackers are a popular snack made from rice flour, typically characterized by a moisture content of less than 3%. The incorporation of moringa, torbangun, and katuk leaves in their formulation is based on their high iron content, which can help reduce iron deficiency. Additionally, xanthan gum is added to enhance the texture of the final product. This study aimed to evaluate the effects of different leaf types and xanthan gum concentrations on the nutritional properties of rice crackers. A factorial Completely Randomized Design (CRD) was employed, with two factors and two replications. Factor I was the type of leaf (moringa, torbangun, and katuk), while Factor II was the xanthan gum concentration (0.5%, 1%, and 1.5%). Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level, and significant interactions were further examined using Duncan’s Multiple Range Test (DMRT) at 5%. The results indicated that the type of leaf and xanthan gum concentration had a significant effect (P<0.01) on moisture, ash, fat, protein, and carbohydrate content. The highest moisture (2.93%), ash (3.12%), and protein (1.29%) contents were observed in rice crackers containing moringa leaf and 1.5% xanthan gum. The highest fat content (6.10%) was found in moringa leaf rice crackers with 0.5% xanthan gum, while the highest carbohydrate content (82.55%) was recorded in torbangun leaf rice crackers with 1% xanthan gum. These findings highlight the potential of incorporating iron-rich leaves and xanthan gum to improve the nutritional quality and textural properties of rice crackers. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero Hunger SDG 3: Good Health and Well-Being SDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action
Study of Fishball Chips with the Use of Different Types of Fish and Frying Temperatures on Nutritional Content Fatmawati, Amilia Dwi; Rosida, Dedin Finatsiyatul
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.666

Abstract

Fishball chips are snacks made from processed meatballs that are thinly sliced ??and then fried. This study used types of anchovies, mackerel and tongue and the use of frying temperatures of 70 ° C, 80 ° C, 90 ° C with a vacuum frying method. The use of this vacuum frying method in the processing of processed fish products such as fishball chips is an alternative to produce products that are crispier and lower in oil and are able to maintain the taste and color of the product. The purpose of this study was to determine the effect of fish type and frying temperature on the quality of fishball chips. This study used a Completely Randomized Design (CRD) factorial pattern with two replications. Factor 1 is the type of fish (anchovy, indian mackerel, tongue), factor 2 is the frying temperature with the vacuum frying method (70 ?, 80 ?, 90 ?). Data were analyzed using ANOVA and advanced DMRT tests at the 5% level. The best treatment was indian mackerel type with frying temperature of 80? which produced fish meatball chips with moisture content of 4,07%, ash content of 6,19%, protein content of 32,79%, fat content of 26,80%, and carbohydrate content of 30,14%.
Identification of Phytochemical from Seaweed Extracts ( Eucheuma cottonii., Gracilaria sp., and Gelidium sp. ) Using Microwave-Assisted Extraction (MAE) Sheravina, Tata Machreta; Rosida, Dedin Finatsiyatul; Priyanto, Anugerah Dany
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.674

Abstract

This study looks at the chemical profiles of three types of red seaweed—Eucheuma cottonii, Gracilaria sp., and Gelidium sp.—using a method called microwave-assisted extraction (MAE) with a mix of ethanol and water for 7, 8, and 9 minutes. Qualitative screening was performed for seven secondary metabolites: alkaloids, flavonoids, phenols, tannins, saponins, triterpenoids, and steroids. The results showed that flavonoids and phenolic compounds were found in all the seaweed samples, but saponins were only found in the Gelidium sp. extracts. In contrast, alkaloids, tannins, triterpenoids, and steroids were not detected in any seaweed species. Phenolic compounds exhibited the highest positive intensity, while the flavonoid content appeared relatively low. Solvent composition and extraction duration influenced the extraction efficiency of the MAE method for bioactive compounds. These findings provide a valuable basis for future studies on the potential bioactivities of red seaweeds as natural sources in functional food and pharmaceutical applications. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 14: Life Below Water
Co-Authors Anugerah Dany Priyanto, Anugerah Dany Diana, Adella Farah Fatmawati, Amilia Dwi Febriana, Ma’faza Rizka Hadi Munarko Ismiyatul Finani, Nadira Kurnianto, Muhammad Alfid Nurifah, Churiyah Sheravina, Tata Machreta Sri Winarti Yusuf Trisna P, Andre