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Yessy Rosalina
Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Bengkulu
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Karakteristik Tepung Pisang dari Bahan Baku Pisang Lokal Bengkulu Yessy Rosalina; Laili Susanti; Devi Silsia; Rudi Setiawan
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 7, No 3 (2018)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (654.218 KB) | DOI: 10.21776/ub.industria.2018.007.03.3

Abstract

 AbstrakTanaman pisang jantan (Musa paradisiaca var paradisiaca), pisang merah (Acuminata Red Dacca) dan pisang raja nangka (Musa sp.) merupakan jenis pisang yang banyak tumbuh di Provinsi Bengkulu. Salah satu alternatif pengolahan buah pisang adalah tepung pisang. Penelitian ini bertujuan untuk mendapatkan karakteristik tepung pisang yang dihasilkan dari tiga jenis pisang lokal Bengkulu, yaitu pisang jantan, pisang merah dan pisang raja nangka. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap non faktorial, dengan faktor perlakuan adalah jenis pisang. Masing-masing perlakuan dilakukan lima kali ulangan. Variabel pengamatan pada penelitian ini adalah rendemen, sifat fisik (kadar air dan densitas kamba), ukuran granula, dan sifat kimia (karbohidrat, protein, lemak, kadar abu, serat kasar dan vitamin C). Hasil penelitian menunjukan bahwa masing-masing jenis pisang menghasilkan karakteristik yang berbeda-beda. Rendemen tepung pisang tertinggi diperoleh dari bahan baku pisang jantan (20,42%) dan pisang raja nangka (20,01%). Kadar air tertinggi adalah tepung pisang raja nangka (10,04%). Sifat kimia dari ketiga jenis pisang memberikan hasil yang tidak berbeda nyata pada semua variabel yang diamati, kecuali pada variabel pengamatan vitamin C. Hasil pengukuran vitamin C diketahui bahwa  kandungan vitamin C tertinggi diperoleh pada tepung pisang dengan bahan baku pisang merah (24,64 mg/100 g sampel).Kata kunci: karakteristik, pisang jantan, pisang merah, pisang raja nangka, tepung pisang AbstractThe variety of banana plant which is found in Bengkulu Province is “pisang jantan’ (Musa paradisiaca var paradisiaca), “pisang merah/pisang udang” (Acuminata Red Dacca) and “pisang raja nangka” (Musa sp.). Banana flour is one of banana product. The research aims to describe the characteristics of banana flour produced from a local Bengkulu banana (pisang jantan, pisang merah/pisang udang, pisang raja nangka) as the raw material. The research design was used as a non-factorial completely randomized design, with the treatment factor being the type of banana. Each treatment was carried out five times. Observation variables in this study were yield, physical properties (water content and kamba density), granule size, and chemical properties (carbohydrate, protein, fat, ash content, crude fiber, and vitamin C). The result showed that each banana flour has different characteristics. The highest banana flour yield was made from pisang jantan (20.42%) and pisang raja nangka (20.01%). The highest water content banana flour was made from pisang raja nangka (10.04%). While for the chemical properties of the three types of bananas, the results were not significantly different for all variables observed, except for the observation variable vitamin C. The result of vitamin C measurements revealed that the highest vitamin C content was obtained banana flour was made from pisang merah (24.64 mg / 100 g sample).Keywords: banana flour, characteristic, pisang jantan, pisang merah, pisang raja nangka 
KAJIAN EKSTRAKSI PEKTIN DARI LIMBAH JERUK RIMAU GERGA LEBONG (JERUK RGL) DAN JERUK KALAMANSI Yessy Rosalina; Laili Susanti; Noveriani Br Karo
AGROINTEK Vol 11, No 2 (2017)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v11i2.3174

Abstract

Salah satu tanaman yang potensial dikembangkan di Propinsi Bengkulu adalah buah jeruk Rimau Gerga Lebong (RGL) dan jeruk Kalamansi. Tanaman buah jeruk Gerga Lebong dan jeruk Kalamansi, merupakan salah satu bahan baku industri pengolahan sirup buah. Limbah yang dihasilkan dari industri ini berupa kulit buah dan kulit+daging buah hasil pengepresan sari buah. Limbah tersebut berpotensi sebagai sumber pektin. Pektin adalah suatu komponen serat yang terdapat pada lapisan lamella tengah dan dinding sel primer pada tanaman. Senyawa-senyawa pektin juga berfungsi sebagai bahan perekat antra dinding sel yang satu dan lainnya (Winarno, 1991). Tujuan penelitian ini adalah untuk melakukan kajian terhadap rendemen dan mutu pektin yang dihasilkan dari limbah jeruk Gerga Lebong dan jeruk Kalamansi. Hasil penelitian menunjukan bahwa rendemen pektin dari limbah Jeruk kalamansi lebih besar dari limbah jeruk Gerga Lebong. Secara berturut-turut rendemen yanga dihasilkan adalah 15,3 % (kulit jeruk kalamansi), 7, 82 % (kulit+daging buah kalamansi), 1,5 % (kulit jeruk Gerga Lebong) dan 0,18 % (kulit+daging buah jeruk Gerga Lebong). Hasil analisa mutu terhadap variabel Galakturonat menunjukan bahwa nilai Galakturonat pada kulit jeruk Kalamansi mempunyai nilai tertinggi yaitu 93,51 %. Analisa terhadap derajat Esterifikasi menunjukan bahwa pektin hasil ekstraksi limbah jeruk Gerga Lebong dan jeruk Kalamansi tergolong pada pektin bermetoksil rendah, dengan nilai derajat esterifikasi pada kisaran 13,77-20,83.
ANALISIS KONSENTRASI GAS SESAAT DALAM KEMASAN MELALUI LUBANG BERUKURAN MICRO UNTUK MENGEMAS BUAH SEGAR DENGAN SISTIM KEMASAN ATMOSFIR TERMODIFIKASI Yessy Rosalina
AGROINTEK Vol 5, No 1 (2011)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v5i1.1935

Abstract

Fruits can suddenly loose its quality, thus it needs a good packaging material with a suitable permebiality, so that gas exchange inside the packaging normally take place through film packaging. The increasing of permeability on plastic film can be done by giving perforation or a whole on its surface. This research is intended to find out the rate gas exchange through film packaging. In packaging system with modified atmosphire. The result of this research shows that the use of perforation with micro size (50-200 µm) can increase the rate of gas transmission of plastic film toward O. Identification on packaging material which is used reveal that plastic permeability without perforation toward O2 is less than plastic permeability with 10 perforation. Gas equilibrium for 10 perforation packaging resulted on day 21 with gas concentration 0,001% (O2) and 0,000798 % (CO2). The approach by using mathemathic model is done to find out gas concentration inside the packaging during the storage. The model which is developed by Gonzales et al. (2008) nearly close to the result as the observation conducted.
PEMANFAATAN ASAP CAIR UNTUK MEMPERTAHANKAN KESEGARAN BUAH PISANG AMBON CURUP Devi Silsia; Yessy Rosalina; Firman Muda
Jurnal Agroindustri Vol 1, No 1 (2011)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.1.1.8-16

Abstract

Penanganan pasca panen pisang ambon curup harus benar-benar diperhatikan, karena buah pisang Ambon Curup memiliki tekstur yang lembut dan mengalami proses pematangan yang cepat sehingga sangat mudah terserang infeksi dan penyakit pasca panen. Penelitian ini bertujuan untuk mendapatkan konsentrasi asap cair yang optimal untuk  mempertahankan kesegaran buah pisang Ambon Curup.Penelitian ini menggunakan asap cair dengan lima konsentrasi yaitu, C0 (asap cair 0%), C1 (asap cair 1%), C2 (asap cair 2%), C3 (asap cair 3%) dan C4 (asap cair 4%). Variabel yang diamati adalah, berat perbuah, berat persisir, warna kulit, warna daging buah, tebal kulit, rasa, tekstur, off flavor dan layak konsumsi / kesegaran, Hasil penelitian menunjukkan bahwa kesegaran buah terlama dapat dipertahankan sampai 14 hari pada perlakuan dengan konsentrasi 4%.
STUDY ON QUALITY CHANGES OF LEMEA DURING STORAGE IN VARIOUS TYPES OF TEMPERATURE AND PACKAGING MATERIALS Kurnia Herlina Dewi; Yessy Rosalina; Sutra Firansyah
Jurnal Agroindustri Vol. 3 No. 1 (2013)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.3.1.51-60

Abstract

Lemea is a traditional food from Rejang tribes that needs improvement in packaging so that the product can compete with other packaged foods. A study to get the proper packaging to maintain lemea’s quality using various types of packaging materials and storage temperatures is necessary to be conducted. The objective of this study is to examine effect of various types of packaging materials and storage temperature on quality changes of lemea. The study designed using CRD with 2 factors and 3 replications. Type of packaging material used in this research is LDPE plastic with a thickness of 0:01 mm, OPP / PP multilayer plastic with a thickness of 0.05 mm and PETE plastic bottles with a thickness of 1:25 mm; storage temperature used is room temperature at 27-32 °C and refrigerator temperature at 12-15 °C. Parameters measured were changes in water content, pH value, the number of colonies of microbes and organoleptic (color, scent, shape and overall acceptance attributes of lemea) on lemea that stored for 28 days with the observation point on day 7, 14, 21 and 28. Various of packaging materials of lemea are LDPE plastic, OPP / PP multilayer plastic, and PETE plastic bottles showed significant effect on moisture content, pH, TPC, and organoleptic in room temperature storage at 27-32 °C but it had no significant effect in the refrigerator temperature storage at 12-15 °C. The difference in storage temperature affects the occurrence of deviation or alteration of lemea quality.
PRIMARY PACKAGING SELECTION AND VALUE ADDED ANALYSIS FOR BELEDANG FISH CRACKER Nanang Sumiyarto; Evanila Silvia; Yessy Rosalina
Jurnal Agroindustri Vol. 3 No. 1 (2013)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.3.1.14-22

Abstract

The research objective is to examine the best materials of primary packaging for beledang fish crackers and measure its value added. The packaging used in the research are plastic PP (Polypropylene) with a thickness of 0.09 mm, rigid LDPE (Low Density Polyethylene) plastic with a thickness of 0.36 mm, OPP multilayer (Oriented Polypropylene) with a thickness of 0.06 mm, aluminum foil packaging with a thickness of 0.04 mm and plastic vacuum with a thickness of 0.02 mm. Respondents in the study were experts respondents consist of one academic person in food packaging subject, one practitioners in food industry (owners of the fish industry beledang chips) and three person of BPPOM practitioners in Bengkulu. The results showed that rigid LDPE plastic is considered to be the best packaging. The value-added on beledang fish crackers for using rigid LDPE plastic is 51504.48 USD / kg or increase of 49.05%.
CHARACTERISTICS OF ANJASMORO SOYBEAN TEMPEH WITH DIFFERENT BOILING DURATION AND PACKAGING TYPES Arby Surya Laksono; Marniza Marniza; Yessy Rosalina
Jurnal Agroindustri Vol 9, No 1 (2019)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.9.1.8-18

Abstract

This study aims to determine the effect of boiling duration variations and  packaging types on physicochemical and organoleptic characteristics of Anjasmoro soybean tempeh. This study used a Completely Randomized Design with two factors, namely the factor of the initial boiling duration of soybeans (20, 30 and 40 minutes) and packaging types (PP plastic and kepok banana leaves). The results showed the interaction of two treatment variations were not significantly different at the level of 5% on physicochemical characteristics (water content and protein), but significantly different levels of Anjasmoro soybean tempeh. In general, the physicochemical characteristics of tempe have fulfilled the quality requirements of soybean tempeh (SNI 3144: 2015). Based on the results of organoleptic testing of tempeh, the interaction of two treatment variations was significantly different at the 5% level of the organoleptic characteristics of the color, aroma, and characteristics of overall fresh Anjasmoro soybean tempeh, but not significantly different in texture attributes. Whereas in the fried tempeh showed results that were not significantly different in organoleptic parameters of color, aroma, texture and overall, but it is significantly different from the taste attribute.
STUDI OF FRUIT LEATHER PROCESSING OF MANGGO Yessy Rosalina; Laili Susanti; Tatik Sulasmi
Jurnal Agroindustri Vol 3, No 2 (2013)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.3.2.124-132

Abstract

Mango varieties Bengkulu is one of high yielding varieties from Bengkulu Province. The plants grow well and produce fruits almost year-around in all regions in the province of Bengkulu. Mango varieties Bengkulu have very large fruit, thick fruit flesh and slightly sour flavors. It makes Mango varieties Bengkulu is very suitable to be consumed in the form of a processed. Fruit leather is one form of processed fruit. Fruit leather is a thin sheet of fruit in dried form. The results showed that the best processing techniques of fruit leather for mango varieties Bengkulu is the process with addition of sugar by 20% and drying temperature at 60 ?C. The treatment produce fruit leather with the best physical appearance and flavor compared with the other treatments.
PACKAGING DESIGN IN INCREASING THE VALUE ADDED OF HONEY OF COFFEE FLOWER AS A REGIONAL PRIME PRODUCT Yessy Rosalina; Alnopri Alnopri; Prasetyo Prasetyo
Jurnal Agroindustri Vol. 2 No. 1 (2012)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.2.1.8-13

Abstract

Pure honey has a good nutrient content and it is also believed it has healthy peculiar property. Coffee plants are one of the plants that are good in honey bees breeding.  Honey which is produced from the nectar of coffee flower price selling is relatively high.  In order to increase the value added of honey of coffee flower, the researchers in package design were needed to get the best one. The aim of this study was to determine the influence of image and packaging design either simultaneously or partially into purchasing decisions of pure honey consumers. Based on this research, it is known that an ideal packaging material for honey of coffee flower is a bottle compared to flexible packaging. The reason is functional: the bottle packaging is capable to fulfill its function as an efficient and effective packaging. In graphic design, the packaging of pure honey that preferred by the panelists is the packaging that has more colors contrast between its base colors and layout of the flower of coffee whereas the size of a font is already good because it is clearly legible.
PHYSICAL, CHEMICAL AND ORGANOLEPTIC PROPERTIES OF SAPODILLA (Achras zapota L.) JAM BASED ON PECTIN AND SUCROSE ADDITION Yogi Harto; Yessy Rosalina; Laili Susanti
Jurnal Agroindustri Vol. 6 No. 2 (2016)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.6.2.88-100

Abstract

This study was carried out to investigate the effect of sucrose and pectin on physical, chemical and organoleptic properties of sapodilla jam and to determine the best treatment in accordance with SNI. The evaluation consisted of a 2 X 3 factorial design with three replicates, two Pectin concentrations (0.5%, 0.7%) and three sugar concentrations (35%, 45%, 55%). Experimental data were subjected to ANOVA test followed by Tukey's test 5%. The results showed the proportion of pectin and sugar have significantly different impact on color, aroma, taste, a smear of jam and overall consumers acceptance on sapodilla jam. Results of chemical analysis and physical use of pectin have significantly different impact on total dissolved solids (TDS), but has no effect on pH and a smear of jam. The use of sugar affect the TDS and a smear of jam but pH did not differsignificantly. The interaction between pectin and sugar have significantly different impact on a smear of jam but has no effect on pH and TDS. The best product is the use of pectin 0.5% and sugar 55% , brownish-red color (4.20), sweet taste (4,07). aroma is quite flavorful distinctive sapodilla fruit (2.83), smooth texture and easily applied evenly (4.57). The overall consumers acceptance score (4.57). TDS (94.77%), pH (4.4) and fruit fiber positive (+).
Co-Authors - Alnopri Anas Miftah Fauzi Arby Surya Laksono Devi Silsia Devi Silsia Devi Silsia Endang Warsiki dan Citra Dewi Wahyono Putri (E-Jurnal Agro-Industri Indonesia) Evi Renas Sidauruk Firman Muda Firmansyah Firmansyah Helmiyetti Helmiyetti Illah Sailah Kurnia Harlina Dewi Kurnia Herlina Dewi Lail Susanti Laili Susanti Laili Susanti Laili Susanti Laili Susanti Marniza Marniza Muhammad Abdul Ratam Ikhsan Nanang Sumiyarto Noveriani Br Karo Nusril Nusril Prasetyo Prasetyo Rani Fajrin Ronni Armando Siahaan Rudi Setiawan Saputri, Ratna Yuni Sembiring, Lisa Monica Sutra Firansyah Syafnil Tatik Sulasmi Ulfah Anis Wica Elvina Wuri Marsigit Yogi Harto