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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Hortikultura Indonesia Jurnal Rekayasa Pangan dan Pertanian JURNAL PENGABDIAN KEPADA MASYARAKAT Journal of Sylva Indonesiana Teknologi dan Industri Pertanian Indonesia

Elisa Julianti

Unknown Affiliation

Author-ID : 1892177

Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Social Sciences

Published : 8 Documents Claim Missing Document

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Articles

Saga (Adenanthera pavonina Linn) Seeds Milk As An Alternative Source Of Protein From Tree Species Novia Dwitanti; Ridwanti batubara; Elisa Julianti; Latifah Hanum; Wulan Syahputri
Journal of Sylva Indonesiana Vol. 3 No. 02 (2020): Journal of Sylva Indonesiana
Publisher : Talenta Publisher

Saga seeds derived from saga (Adenanthera pavonina Linn) trees belongs to the family Fabaceae (Leguminosae-Mimosaceae), have potential as a source of protein. This research aims to obtain information about the potential of saga seeds milk as alternative milk based on processing and flavor enhancements. The method of testing saga seeds milk protein using the determination of N-Total by the Semi-Micro Kjeldahl method. The consumer preference level test is carried out with a hedonic test in the form of assessment based on the color, aroma, and taste parameters. The results of the saga seeds milk protein test results with the addition of 150 mL of water and cooking time for 10 minutes contain protein levels 1.19% ± 0.16. Organoleptic test results showed that saga seeds milk with the addition of 200 mL of water, cooked for 10 minutes with strawberry flavor had the highest score with an average color of 3.72 ± 0.94, aroma 3.96 ± 0.90 and taste 3, 96 ± 0.90.

PENGERINGAN KEMOREAKSI DENGAN KAPUR API (CaO) UNTUK MENCEGAH KEHILANGAN MINYAK ATSIRI PADA JAHE (Chemoreaction Drying Using Quicklime (CaO) to Prevent Loss of Essential Oil in Ginger) Elisa Julianti; Ridwansyah .; Mimi Nurminah
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 1 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (477.638 KB)

Ginger (Zingiber officinalis Rosc) has been widely used in various pharmaceuticals, cosmetics, foods and beverages. Harvesting time, handling and drying methods are important factors in producing best quality of dried ginger. The objectives of this study were to examine : 1) the optimum harvesting time, 2) chemoreaction drying capacity using quicklime in ginger drying, 3) the effect of sliced ginger thickness on drying time and essential oil content of ginger and 4) the effect of blanching pretreatment on the quality of dried ginger. There were three kinds of ginger used in this study i.e. red, big white and small white ginger.The results showed that the optimum harvesting time for the red and small white ginger was 10 months while that for the big white ginger was 9 months.The optimum thickness for sliced ginger drying was 2,5 mm. The efficient weight ratio of quicklime to ginger for drying was 3 : 1 and the final moisture content were 7,34% wb, 5,53% wb and 6,57% wb for red, big white and small white ginger respectively. The moisture content of ginger has complied with the quality standard of as herbal materials, i.e. 10%, while the essential oil for red, big white and small white ginger were 3,39%, 3,12% and 3,16% respectively, and the drying time was 45 hours.

Pengaruh Tingkat Kematangan dan Suhu Penyimpanan Terhadap Mutu Buah Terong Belanda (Cyphomandra betacea) Elisa Julianti
Jurnal Hortikultura Indonesia Vol. 2 No. 1 (2011): Jurnal Hortikultura Indonesia
Publisher : Indonesian Society for Horticulture / Department of Agronomy and Horticulture

Tamarillo is a perishable fruit. To ensure the highest fruit quality tamarillos must be harvested at an appropriate stage of maturity. In the present study, effects of maturity stage and storage temperature on the physical and chemical characteristics of tamarillo were determined. The fruits were harvested at three stages i.e. immature, mature, and ripe and kept in cold storage at 10 oC and at ambient conditions (28±2 oC) for a period of 15 days. The fruits were evaluated for quality variables at harvest and after 5, 10 and 15 days of storage. During investigation period fruit quality variables changed according to stage of harvest. An increase in weight loss, total soluble solid (TSS) was observed with the advancement of maturity stages and storage period. In contrast, vitamin C content and titratable acidity followed a linear decline with storage and advancement of maturity stages. Fruits harvested at optimum stage retained maximum TSS, titratable acidity and sensory quality (color, flavor and texture) score during storage of 10 days at ambient and 15 days at cold temperature.Key words : Tamarillo, maturity stage, storage, fruit quality

Pengaruh Penyimpanan dengan Atmosfer Terkendali terhadap Mutu Buah Rambutan ‘Binjai’ Elisa Julianti; , Ridwansyah; Era Yusraini; Ismed Suhaidi
Jurnal Hortikultura Indonesia Vol. 4 No. 2 (2013): Jurnal Hortikultura Indonesia
Publisher : Indonesian Society for Horticulture / Department of Agronomy and Horticulture

ABSTRACTThe objective of the research was to determine optimum O2 and CO2 concentration for rambutan Binjai storage at 10 0C. Changes in quality, weight loss, moisture content, total soluble solid, total sugar, titratable acidity, vitamin C, red value of skin color, hardness and sensory characteristics in rambutan var.Binjai fruits held for 20 days at 10 0C in air or controlled atmosphere (1-3% O2 2-4% CO2; 1-3% O2 5- 7% CO2;1-3% O2 8-10% CO2,;4-6% O22-4% CO2; 4-6% O2 5-7% CO2; and 4-6% O2 8-10% CO2) were evaluated. Various atmosphere had significantly different effects on weight lost, total sugar, total souble solid, titrata ble acidity, red value of color, hardness and sensory value (taste, color, and flavor) of rambutan ‘ Binjai’ fruits in 10 0C of storage. The best quality of rambutan ‘Binjai’ fruits was found at controlled atmosphere of 4-6% O2 : 2- 4% CO2 for up to 20 days of storage at 100C.Key words : carbon dioxide, controlled atmosphere storage, oxygen, rambutan ‘Binjai’,ABSTRAKPenelitian ini bertujuan mendapatkan konsentrasi optimum O2 dan CO2 untuk penyimpanan rambutan „Binjai‟. Perubahan mutu buah rambutan „Binjai‟ yang disimpan dengan sistem atmosfer terkendali ( controlled atmosphere storage) pada suhu 10 0C selama 20 hari dievaluasi. Kondisi atmosfer ruang penyimpanan terdiri dari 7 taraf perlakuan yaitu: 1-3% O2 2-4% CO2,; 1-3% O2 5-7% CO2; 1-3% O2 8- 10% CO2; 4-6% O2 2-4% CO2; 4-6% O2 5- 7% CO2; 4-6% O2 8-10% CO2 dan penyimpanan pada udara normal sebagai kontrol. Pengamatan dilakukan setiap 5 hari sekali selama 20 hari terhadap perubahan mutu buah rambutan meliputi susut berat, kadar air, total padatan terlarut, total gula, total asam tertitrasi, vitamin C, nilai warna merah dari kulit buah (nilai a dengan chromameter), kekerasan buah dan karakteristik sensori. Hasil penelitian menunjukkan kondisi atmosfer ruang penyimpanan yang dapat mempertahankan mutu buah rambutan „Binjai‟ selama 20 hari adalah 4-6% O2; 2- 4% CO2 pada suhu 10 0C.Kata kunci: karbon dioksida, oksigen, penyimpanan atmosfer terkendali, rambutan „Binjai‟

IbM Kelompok Usaha Tahu Di Kecamatan Lubuk Pakam Rasita Purba; Elisa Julianti; Kustoro Budiarta; Gamal Kartono
JURNAL PENGABDIAN KEPADA MASYARAKAT Vol 20, No 78 (2014)
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/jpkm.v20i78.4681

Utility of fermented soybean waste has a prospect to become afood product interested by the communityand it is the best alternative that can be offered to the businessmen of fermented soybean. Previously, thewaste is disposed into a river resulting a problem. The waste contains nutrients (protein, carbohydrate,andothers) in which if disposed into a river, they can results in pollution, but if it is managed, it can produceprofitability to the partners of fermented soybean. The goal : design of nata slicer, rate of nata media,production of starter, production of nata de soya, business management and product packaging. Themethod : education, training of production, training of business management, design and advocacy. Thesolution of problem is to provide the material (knowledge) of utility of fermented soybeanwaste, nutritionalcontent, soft skill, manufacture of starter, nata desoya, design of nata slicer in capacity of 6 kgs/30minutes, and application of nata slicer. The resut : slicer of nat de soya, starter product, nata de soyaproduct, packaging and the result of organoleptic test for taste, colorand texture shown a positiveresponse of the partner and participants of IbM. The nata de soya product has received certificate of homeindustry production (SPP-IR T). The analysis of efficiency and economy : previously, the waste is disposedinto a river without benefit (0). After IbM program, in the beginning production, the Partner can produce 6trays of nata de soya (120cups ) with the total capital of Rp. 161.230. The average selling price of natadesoya is of 120 x Rp. 2500 = Rp 300.000. The profitability is of Rp. 138.170. Conclusion : nata de soyaproduct has prospect with a higher cellulose content and it is a newer business for the partner of fermentedsoybean business of the local community that can increase in income and it is an alternative of controllingthe environmental pollution.

Effect of Ripening Stimulant Types on Barangan Banana (Musa paradisiaca Ali Murtadha; Elisa Julianti; Ismed Suhaidi
Jurnal Rekayasa Pangan dan Pertanian Vol 1, No 1 (2013): Jurnal Rekayasa Pangan dan Pertanian
Publisher : Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (619.588 KB)

The present study is aimed at investigating the effect of different types of ripening stimulants on the quality of barangan banana. The experiment was conducted using complete randomized design consisting of two factors: the maturity stage of barangan banana i.e. M1 = 75-80% maturity stage, and M2 = 85-90% maturity stage, and the types of ripening stimulant i.e. P1 = Ethephon 250 ppm, P2 = Ethylene gas 250 ppm ,P3 = Acetylene gas 250 ppm, P4 = Calcium carbide 0.5% (5 g/kg banana fruit). The results showed the ripening stimulants did not ripen immature bananas (75-80% maturity stage) completely in terms of skin color development and softening rate. The effect on fruit ripening was indicated by increased color score and total soluble solids and decreased fruit hardness. Barangan banana at 85-90% maturity stage and treated with ethylene gas has the highest of color score and total soluble solid and the lowest of fruit hardness.

Karakteristik Kimia Biskuit dari Tepung Ubi Jalar Ungu dan Terigu Yerika Putri; Elisa Julianti; Ridwansyah Ridwansyah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 12, No 1 (2020): Vol. (12) No. 1, April 2020
Publisher : Agricultural Faculty

Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan tepung ubi jalar ungu dan terigu terhadap karakteristik kimia biskuit. Penelitian ini terdiri dari dua tahap, yaitu pembuatan tepung ubi jalar ungu dan pembuatan biskuit. Penelitian ini menggunakan rancangan acak kelompok (RAL) non faktorial dalam pembuatan biskuit, yaitu perbandingan tepung ubi jalar ungu dan terigu (100:0, 70:30, dan 0:100). Hasil penelitian menunjukkan bahwa biskuit dengan perbandingan tepung ubi jalar ungu dan terigu 70:30 memiliki pengaruh berbeda tidak nyata terhadap kadar air, kadar abu, kadar lemak, total karbohidrat, total flavonoid, serat pangan total, serat pangan larut, serat pangan tidak larut, AKG serat pangan biskuit dengan perbandingan tepung ubi jalar ungu dan terigu 100:0 namun memiliki pengaruh berbeda nyata terhadap kadar protein, kalori, kalori per sajian, dan pemenuhan kecukupan energi hariannya. Hasil penelitian juga menunjukkan bahwa biskuit dengan perbandingan tepung ubi jalar ungu dan terigu 70:30 memiliki pengaruh berbeda tidak nyata terhadap kadar abu, kadar protein, kadar lemak, serat pangan total, serat pangan larut, AKG serat pangan, kalori, kalori per sajian, dan pemenuhan kecukupan energi harian biskuit dengan perbandingan tepung ubi jalar ungu dan terigu 0:100 namun memiliki pengaruh berbeda nyata terhadap kadar air, total karbohidrat, dan serat pangan tidak larutnya.

Karakteristik Kimia Biskuit dari Tepung dan Serat Ubi Jalar Ungu Stefani Limanto; Elisa Julianti; Zulkifli Lubis
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 11, No 2 (2019): Vol. (11) No. 2, Oktober 2019
Publisher : Agricultural Faculty

Purple sweet potato is one type of tuber that is rich in carbohydrates in the form of starch and fiber. It also contains purple anthocyanin pigments. In this research, purple sweet potato was processed into flour and starch. Starch processing solid waste can be utilized by processing it into fiber flour. Purple sweet potato flour and fiber were then used as the basis for making biscuits at a ratio of 75: 25 and compared to biscuits made from 100% purple sweet potato flour and wheat flour. The resulting biscuits were then analyzed for their chemical characteristics. The results showed that the ratio of flour gave a very significantly different effect on the value of water content, total dietary fiber content, insoluble dietary fiber content and % nutritional adequacy rate of food fiber, and had no significant effect on the value of ash content, protein content, fat content, content carbohydrates, total flavonoids, insoluble dietary fiber content, calorie intake and fulfillment of daily energy adequacy.

Co-Authors , Ridwansyah Ali Murtadha Damayanti, Elok Era Yusraini Gamal Kartono Ismed Suhaidi Kustoro Budiarta Latifah Hanum Mimi Nurminah Novia Dwitanti Rasita Purba Ridwansyah . Ridwansyah Ridwansyah Ridwanti Batubara Stefani Limanto Wulan Syahputri Yerika Putri Zulkifli Lubis

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