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Inanpi Hidayati Sumiasih
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Journal of Bioindustry
Published by Universitas Trilogi
ISSN : -     EISSN : 26545403     DOI : 10.31326/jbio
Core Subject : Science, Agriculture, Social,
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Energy Environmental Science
Jurnal Bioindustri merupakan publikasi ilmiah yang diterbitkan oleh Fakultas Bioindustri Universitas Trilogi, Jakarta sebagai media penyebarluasan dan pertukaran informasi hasil penelitian atau ulasan ilmiah di bidang agroekoteknologi (budidaya pertanian, pemuliaan dan genetika, dan pascapanen), agribisnis (ekonomi pertanian, sosial ekonomi, kebijakan pertanian, pemasaran produk pertanian, penyuluhan dan supply chain) dan teknologi pangan (kimia pangan, biokimia pangan, rekayasa proses pangan dan mikrbiologi pangan).
Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)
Articles 107 Documents
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PENINGKATAN KOMPETENSI PETANI PADI SAWAH MELALUI PERANAN PENYULUH PERTANIAN DI KECAMATAN TOJO KABUPATEN TOJO UNA - UNA Kusumaningrum, Widyawati; Pangli, Marten; Tanari, Yulinda
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Vol. 5 No. 2 (2023)
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v5i2.1682

Abstract

Agricultural extension agents have a role as a motivator, dynamist, facilitator and communicator. Therefore, extension workers have an important role to provide knowledge to farmers about improving farming and crop productivity, in this case rice farming in Tojo District, Tojo Una-Una Regency. This research was carried out from May to August 2020 in Tojo District, Tojo Una-Una Regency and the objective was to determine the role of agricultural extension workers in increasing the competence of paddy field farmers. The research was carried out using quantitative methods with a total sample of 144 paddy field farmers. Based on the research results, the role of extension workers as advisors increases the competence of paddy field farmers in the cultivation aspect, while the role of extension agents as motivators, dynamists, communicators and facilitators was very significantly negatively related to the competence of farmers in aspects of cultivation and harvesting.
ANALYSIS OF THE COMPETITIVENESS OF INDONESIAN PROCESSED BLUE SWIMMING CRAB (Portunus pelagicus) IN THE INTERNATIONAL MARKET Karim, Muhamad; Illahiah, Intan Rohmatul
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Volume 7 Nomor 1 `
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.2134

Abstract

One of the leading fishery commodities with important economic value is the blue swimming crab (Portunus pelagicus). The product that has a promising market share from this commodity is processed blue swimming crab in the form of cans or airtight packaging which has the HS code 160510. The problem is that the export market share of Indonesian processed crab is limited to certain countries (the United States), while other market shares have not been developed. This study aims to: (i) analyze the competitiveness of Indonesian processed blue swimming crab in the international market, (ii) determine the growth rate of Indonesian processed blue swimming crab exports compared to competing countries, and (iii) formulate a policy strategy to increase the competitiveness of Indonesian processed blue swimming crab in the international market. This study uses time series data and applies the Revealed Comparative Advantage (RCA) and Constant Market Share (CMS) analysis methods. The analysis results show that the average RCA value of Indonesian processed blue swimming crab is 19.86 (RCA> 1) which indicates that Indonesian processed blue swimming crab has a strong comparative advantage in the international market. Indonesia's strategy for increasing the competitiveness and market share of its blue swimming crab exports is developed in two aspects (i) upstream strategy, and (ii) downstream strategy. These two strategies must be supported by traceability implementation policies, digital-based information systems, market intelligence strategies, providing export tax policies for processed crab trade, and complying with regulations in the main export destination countries.
EFFECT OF THE RATIO OF BROWN RICE FLOUR AND MUNG BEAN FLOUR ON THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF SEMPRONG CAKE Sahid, Emif Rezqia; Lestari, Oke Anandika; Hartanti, Lucky
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Volume 7 Nomor 1 `
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.2135

Abstract

Brown rice flour and mung bean flour are food ingredients that are rarely used but have potential as ingredients in making semprong cakes. The purpose of this study is to obtain the right ratio of brown rice flour and mung bean flour to produce the best semprong cake formulation based on physicochemical and sensory characteristics. The research was conducted using the Group Random Design (RAK) method with one factor, namely the ratio of brown rice flour and mung bean flour. The observed parameters include moisture content, protein content, ash content, color, and sensory analysis. The data obtained was analyzed using ANOVA and if it was effective, further tests were carried out using the honest real difference test (BNJ) with a level of 5%. Based on the results of the semprong research, the best formulation is semprong with a ratio of 60% brown rice flour and 40% mung bean flour with a moisture content of 3.30%, protein content of 16.80%, ash content of 1.56%, color L* 23.26, color a* 6.62, color b* 7.54, as well as sensory scores for color 4 (dark chocolate), aroma 3 (typical of brown rice), texture 4 (crispier), and taste 4 (more savory).
SWEETENER FORMULATION FOR MAKING JAM SHEETS COMBINATION OF PINEAPPLE (Ananas comosus L. Merr) AND GREEN MUSTARD (Brassica juncea L.) Stephanie, Akuilla; Lestari, Oke Anandika; Priyono, Suko
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Volume 7 Nomor 1 `
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i1.2136

Abstract

Pineapple and green mustard are fruits and vegetables that have the potential to be processed into jam sheets. Sweetener is one of the components used in jam making. This study aims to obtain the best sweetener formulation on the physicochemical characteristics and organoleptic properties of pineapple-cabbage jam. The research was conducted using the Randomized Group Design (RAK) method with 1 (one) research factor, namely the concentration of sucrose, honey, and stevia sweeteners. The variables observed were water content, total acid, color, reducing sugar and organoleptic test. The resulting data were analyzed by ANOVA test and if the data had a significant effect, the BNJ further test was carried out at the 5% level. The best treatment in the research of pineapple-cabbage sheet jam was found in the sweetener treatment with a ratio of 50% sucrose, 37.5% honey, and 12.5% stevia. Pineapple mustard sheet jam with various formulations of sucrose, honey, and stevia sweeteners influenced the moisture content, total acid, reducing sugar, color, and sensory properties in the form of color, texture, and sweetness.
ANTIDIABETES ACTIVITY AND SENSORY OF TAPAK DARA LEAF TEA (Catharanthus roseus L.) IN VARIOUS TYPES OF SWEETENERS Saputri, Gian Melinda; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Volume 7 Nomor 2
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i2.2130

Abstract

Tapak Dara Leaf (Catharanthus roseus L.) is a traditional herbal plant known for its alkaloid and flavonoid content which are included in its phenolic compounds that offer various health benefits such as antidiabetic. Antidiabetic is related to its activity as an anti-α-amylase and antioxidant. Its application in medicine can be consumed in the form of tea drinks. The purpose of this study was to study the effect of various types of sweeteners on the activity as an antidiabetic and sensory of Tapak Dara Leaf (Catharanthus roseus L.) drinks. The design of this study used a Completely Randomized Design with one factor, namely 4 types of sucrose sweeteners, kelulut honey, commercial honey, and stevia and 1 unsweetened control, so that there were 5 treatments and 5 replications were carried out to obtain 25 experimental units. The parameters observed in this study included Physicochemical Tests and Organoleptic Tests. The results of the physicochemical test data were analyzed using analysis of variance. The analysis was continued if there was a significant effect with a further BNJ 5% test. Sensory test data were analyzed using Kruskal Wallis to determine the effect of treatment on the sensory characteristics tested. The results of this study indicate that the types of sweeteners used, namely sucrose, stingless bee honey, commercial honey, and stevia, have an effect on the antidiabetic activity and sensory of tapak dara leaf tea drinks. Tapak Dara Leaf Drink (Catharanthus roseus L.) with benefits as an antioxidant can be consumed by adding stingless bee honey as a sweetener, while as an anti-α-amylase with commercial honey as a sweetener.
FUNCTIONAL AND SENSORY CHARACTERISTICS OF SOURSOP TISANE (ANNONA MURICATA L) IN VARIOUS TYPES OF SWEETENERS Fabiola, Vonny; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Volume 7 Nomor 2
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i2.2131

Abstract

Functional drinks are drinks that not only provide benefits for the body, but can also be enjoyed well when consumed. One of the functional drinks that has a good reputation among the general public is tea. Tea is the most frequently consumed drink and is generally followed by the addition of sweeteners to enhance the flavor. Soursop leaf tea is known to have bioactive content that is beneficial for health. This study aims to determine the effect of several types of sweeteners added to the physicochemical and sensory characteristics of soursop leaf tea functional drinks. This study design used a Completely Randomized Design (CRD) with 1 factor, namely the type of sweetener with 1 level of treatment, namely 4 types of sweeteners (sucrose (F1), kelulut honey (F2), commercial honey (F3), and stevia (F4)) and 1 unsweetened control (F0) with 5 repetitions each so that there were 25 experimental units. The data obtained were analyzed using Analysis of Variance (ANOVA) and continued with the Honestly Significant Difference (HSD) test at the 5% level. Sensory data were conducted using descriptive scoring test and data were analyzed using Kruskal Wallis method. The average anti alpha amylase activity ranged from 45.41% to 62.25%. Antioxidant activity ranged from 52.86% to 64.04%. Total phenolics contained in the sample ranged from 146.33 mg GAE/g to 188.26 mg GAE/g. The pH of the sample ranged from 4.41 to 5.91. While the TPT of the sample ranged from 0.68°brix to 7.64°brix. The results also showed that the sensory attributes of the five types of samples had different characteristics. Soursop leaf tea drink using kelulut honey as a sweetener has the best functional characteristics (antioxidants and anti alpha amylase), but has a low overall acceptance rate.
STUDY OF SEROJA FUNCTIONAL DRINK (LEMONGRASS-ROSELLA-GINGER) ON THE ADDITION OF VARIOUS TYPES OF SWEETENERS Emelda, Plaviana; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Volume 7 Nomor 2
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i2.2132

Abstract

Minuman fungsional Seroja merupakan minuman herbal yang telah diformulasikan dengan rasio serai:rosella:jahe 1:2:1. Akan tetapi, untuk lebih dapat diminati diperlukan penambahan pemanis terutama yang berpotensi meningkatkan efek fungsionalnya. Penelitian ini dilakukan untuk mendapatkan pengaruh jenis pemanis terhadap karakteristik fisikokimia dan sensori minuman fungsional berbasis serai (Cymbopogon citratus), rosella (Hibiscus sabdariffa Linn.), dan jahe (Zingiber officinale Rosc.) atau Seroja. Penelitian ini menerapkan Rancangan Acak Lengkap (RAL) yang tersusun atas 5 taraf perlakuan. Perlakuan yang digunakan dalam penelitian ini adalah penambahan pemanis: sukrosa, madu kelulut, stevia dan madu komersial, serta kontrol tanpa pemanis dengan 5 replikasi. Parameter penelitian meliputi warna, pH, TPT, antioksidan, fenol dan anti α-amilase. Parameter sensori akan dilakukan dengan menggunakan uji deskriptif skoring (Skoring Test) dan data yang diperoleh dianalisis dengan metode Kruskall Wallis. Hasil penelitian menunjukkan bahwa penambahan berbagai jenis pemanis pada minuman fungsional Seroja mempengaruhi karakteristik fisikokimia (pH, TPT, warna L*, a*, b*, antioksidan, fenol, anti α-amilase) dan karakteristik sensori (warna, rasa, kesukaan keseluruhan), namun berpengaruh tidak nyata terhadap sensori tekstur dan aroma. Aplikasi penambahan jenis pemanis madu kelulut pada minuman fungsional Seroja memiliki efek fungsional terbaik, yaitu aktivitas antioksidan 81,16% dan aktivitas anti α-Amilase 29,70%.

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