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All Journal Jurnal Teknologi dan Mutu Pangan Jurnal Sains dan Teknologi Pangan
Nur Latifatul Qodriyah
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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ANALISA FISIK FORTIFIKASI BUBUR INSTAN LABU KUNING DAN IKAN LELE SANGKURIANG (Clarias gariepinus) SEBAGAI MAKANAN PENDAMPING AIR SUSU IBU: Effect of Rasio Rehydration on the Substitution of Pumpkin Flour and Catfish Flour on the Physical Characteristics of InstantBaby Porridge Qodriyah, Nur Latifatul; Nur Latifatul Qodriyah; Mirriyadhil Jannah; Lita Meilina
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.5092

Abstract

Complementary feeding (MP-ASI) plays an important role in providing the nutritional intake of infants past the age of 6 months in the form of instant baby porridge. Some instant porridge on the market still use rice and fruit as the main ingredients but the utilization of pumpkin and catfish as the main ingredients is still limited. This study aims to increase the nutritional content of the product using pumpkin and catfish. The rehydration ratio is thought to affect the physical characteristics of the porridge and may affect its nutritional value. The method used in this study was the Complete Randomized Design (CRD) experimental method. This study used 4 different rehydration ratio comparisons between porridge and water. The best rehydration ratio will be further tested on porridge particle size parameters. The results showed that the best rehydration ratio was in treatment R2 with a porridge-to-water ratio of 1:1.5. The physical analysis of instant pumpkin and catfish porridge included a density of 0.65 g/mL, solubility of 6.5%, and water absorption capacity of 5.2 g/g, which met the standards for commercial instant porridge for complementary feeding. Proper rehydration treatment in the fortification of yellow squash flour and catfish flour as the main ingredients for instant porridge production can maximize the nutritional content of the instant porridge that will be consumed.
ANALISA FISIK FORTIFIKASI BUBUR INSTAN LABU KUNING DAN IKAN LELE SANGKURIANG (Clarias gariepinus) SEBAGAI MAKANAN PENDAMPING AIR SUSU IBU: Effect of Rasio Rehydration on the Substitution of Pumpkin Flour and Catfish Flour on the Physical Characteristics of InstantBaby Porridge Qodriyah, Nur Latifatul; Nur Latifatul Qodriyah; Mirriyadhil Jannah; Lita Meilina
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.5092

Abstract

Complementary feeding (MP-ASI) plays an important role in providing the nutritional intake of infants past the age of 6 months in the form of instant baby porridge. Some instant porridge on the market still use rice and fruit as the main ingredients but the utilization of pumpkin and catfish as the main ingredients is still limited. This study aims to increase the nutritional content of the product using pumpkin and catfish. The rehydration ratio is thought to affect the physical characteristics of the porridge and may affect its nutritional value. The method used in this study was the Complete Randomized Design (CRD) experimental method. This study used 4 different rehydration ratio comparisons between porridge and water. The best rehydration ratio will be further tested on porridge particle size parameters. The results showed that the best rehydration ratio was in treatment R2 with a porridge-to-water ratio of 1:1.5. The physical analysis of instant pumpkin and catfish porridge included a density of 0.65 g/mL, solubility of 6.5%, and water absorption capacity of 5.2 g/g, which met the standards for commercial instant porridge for complementary feeding. Proper rehydration treatment in the fortification of yellow squash flour and catfish flour as the main ingredients for instant porridge production can maximize the nutritional content of the instant porridge that will be consumed.
EFEKTIVITAS ANTIBAKTERI ALAMI BAWANG PUTIH (Allium sativum L.), MINYAK SEREH (Cymbopogon citratus) DAN NaCl TERHADAP BAKTERI Escherichia coli DAN Staphylococcus aureus Jannah, Mirriyadhil; Meilina, Lita; Qodriyah, Nur Latifatul; Abiyyuddin, M. Farras
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 5 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/feh5dz61

Abstract

Tujuan penelitian ini adalah untuk mengkaji efektivitas kombinasi antibakteri alami yaitu minyak sereh dan ekstrak bawang putih dengan NaCl, dalam menghambat pertumbuhan bakteri Escherichia coli dan Staphylococcus aureus. Penelitian ini menggunakan rancangan rancangan eksperimental laboratorium dengan perlakuan kombinasi 0%,1%, 2% dan 3% antara minyak sereh dan NaCl serta bawang putih dengan NaCl. Data dianalisis secara deskriptif dengan membandingkan nilai setiap perlakuan, kemudian ditafsirkan secara kualitatif untuk melihat tren efektivitas antibakteri terhadap masing-masing bakteri. Hasil analisis pH menunjukkan penurunan seiring peningkatan konsentrasi ekstrak. Nilai pH terendah dihasilkan pada konsentrasi 3% yaitu 4,8 untuk bawang putih–NaCl dan 5,7 untuk kombinasi minyak serehNaCl. Daya hambat tertinggi terhadap E. coli (1,60 mm) dan S. aureus (2,00 mm) diperoleh dari kombinasi bawang putihNaCl pada konsentrasi 3%, sedangkan kombinasi minyak sereh–NaCl menghasilkan zona hambat lebih kecil pada konsentrasi yang sama (E. coli 0,70 mm; S. aureus 0,92 mm). Secara keseluruhan, efektivitas antibakteri dari kedua kombinasi masih tergolong sangat lemah, namun menunjukkan potensi lebih besar terhadap S. aureus dibanding E. coli, yang diduga terkait dengan perbedaan struktur dinding sel bakteri. 
Co-Authors Abiyyuddin, M. Farras Meilina, Lita