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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) ZIRAA'AH MAJALAH ILMIAH PERTANIAN Agricultural Science Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Stigma : Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa
Nirmalawaty, Amelia
Program Studi Agroindustri, Fakultas Vokasi, Universitas 17 Agustus 1945 Surabaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Materials Science & Nanotechnology Mathematics Physics Other

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Karakteristik Kimia Pempek Akibat Penambahan Konsentrasi Ekstrak Kulit Buah Naga Dan Metode Penyimpanan Anak Agung Putu Sri Mahayani; Amelia Nirmalawaty
STIGMA: Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa Vol 14 No 01 (2021)
Publisher : FMIPA : Universitas PGRI Adi Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/stigma.14.01.3584.10-17

Abstract

The part of dragon fruit that is used is only the flesh of the fruit for direct consumption or processing as other food products, while the peel is just thrown away. Based on several research results, red dragon fruit peel is a rich source of polyphenols and antioxidants. The antioxidant activity of the red dragon fruit peel is greater than the activity in the flesh, so the dragon fruit peel can be used as a natural herbal medicine by utilizing the antioxidants inside. The more dragon fruit peel extract is added, the pempek's shelf life is longer than without the addition of dragon fruit peel extract (control), the use of vacuum plastic can increase the shelf life of pempek. Keywords: dragon fruit peel extract, pempek, physical properties, chemical properties
UJI EFEKTIFITAS BOLU KUKUS JUS BUNGA TELANG Amelia Nirmalawaty; Anak Agung Putu Sri Mahayani
ZIRAA'AH MAJALAH ILMIAH PERTANIAN Vol 47, No 2 (2022)
Publisher : Pusat Publikasi Jurnal Universitas Islam Kalimantan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31602/zmip.v47i2.6358

Abstract

The aim of the research was to determine the effect of adding butterfly pea flower juice to changes in its physical and chemical properties. A completely randomized design with 3 levels of butterfly pea flower juice (3, 6, and 9%) and control treatment was chosen as the experimental method. The hedonic test (taste, aroma, and color) showed the panelists' preference level which was not significantly different in taste and aroma but the addition of 6 and 9% butterfly pea flower juice resulted in a blue color favored by the panelists. The addition of butterfly pea flower juice significantly affected the dough's swellability, texture, moisture content, and fiber content. After the effectiveness test, the addition of 6% telang flower juice is the recommended treatment from the results of this research
Analisa Kimia Bakpia Kering Substitusi Tepung Kulit Buah Naga Amelia Nirmalawaty; Anak Agung Putu Sri Mahayani
STIGMA: Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa Vol 13 No 01 (2020)
Publisher : FMIPA : Universitas PGRI Adi Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36456/stigma.13.1.2418.15-23

Abstract

The potential of red dragon fruit peels both in terms of antioxidant activity and as sufficient food coloring promising. On the other hand antioxidants, one of which is vitamin C, is very susceptible to high heat. This study aims to determine the content of proximate, fiber and vitamin C from dry bakpia substitution of dragon fruit peels flour. A randomized block design with 4 replications was selected in this study, while the treatment consisted from 3 levels of dragon fruit peels flour substitution, namely 1%, 2%, 3% and control (0%). The results showed substitution of dragon fruit peels flour has no effect on water content, protein, fat, fiber and vitamin C dry bakpia. The 3% substitution of dragon fruit peels flour produces lower carbohydrate levels and significantly different with control, 1% and 2%. The ash content of 3% substitution of dragon fruit peels flour is higher and than significantly different with control and 1% but not significantly different with 2% . The conclusion was substitution of dragon fruit peels flour can be applied to 1- 2% of flour need to increase its nutritional value. Keywords: dragon fruit peels flour, dried bakpia, proximate, fiber, vitamin C
Karakteristik Fisik Bakpia Kering Kulit Buah Naga Amelia Nirmalawaty; Anak Agung Putu Sri Mahayani
SNHRP Vol. 2 (2019): Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Ke 2 Tahun 2019
Publisher : LPPM Universitas PGRI Adi Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (296.05 KB)

Abstract

Kulit buah naga merah kaya akan antioksidan, antosianin serta berbagai vitamin dan mineral seperti halnya daging buahnya, bahkan kandungan total fenol pada kulit buah naga lebih tinggi dibandingkan daging buahnya. Substitusi tepung kulit buah naga pada kulit bakpia kering diharapkan dapat meningkatkan nilai gizi dan tanpa mempengaruhi cita rasanya. Penelitian dilakukan di laboratorium pangan terpadu Universitas 17 Agustus 1945 dalam 2 tahapan. Pada tahap pertama, substitusi tepung kulit buah naga hanya diberikan pada kulit pertama bakpia, yaitu sebesar 3%, 6% dan 9%, sedangkan pada tahap kedua substitusi pada kulit pertama dan kulit kedua, yaitu sebesar 1%, 2% dan 3%. Variabel yang diamati terdiri dari warna, rasa tekstur dan after taste secara organoleptik dan tingkat kekerasan bakpia kering dengan metode penetrometer. Hasil penelitian tahap I menunjukkan bahwa semakin banyak tepung kulit buah naga, warna bakpia kering semakin coklat, tekstur semakin keras, rasa getir di lidah (after taste) meningkat tetapi tidak menimbulkan rasa pahit. Pada penelitian tahap 2, semakin banyak tepung kulit buah naga, warna bakpia kering semakin coklat, tekstur semakin keras dan muncul rasa pahit pada perlakuan 3%. Substitusi tepung kulit buah naga pada kedua kulit bakpia (kulit I dan II) mengakibatkan penurunan kelenturan kulit sehingga lebih sulit dibentuk Kata Kunci : bakpia kering, tepung kulit buah naga, kulit bakpia I dan II
Soya Yoghurt Organoleptic Test With The Addition of Rosella Flower Extract Rusyda Afifah; Amelia Nirmalawaty; Tiurma Wiliana Susanti Pandjaitan
Agricultural Science Vol. 5 No. 2 (2022): March
Publisher : Faculty of Agriculture, Merdeka University Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55173/agriscience.v5i2.76

Abstract

The unpleasant aroma of soy juice drinks causes not everyone to like it even though they know that the drink is healthy. Several studies have carried out efforts to overcome this condition, such as adding aromas, flavors, and fermentation. In this study, the effort to eliminate the unpleasant aroma was carried out through the fermentation process of soybean juice into soya yogurt accompanied by the addition of rosella extract. There are six levels of addition of rosella flower extract, namely from R0 (0%), R1 (10%), R2 (15%), R3 (20%), R4 (25%), and R5 (30%), with a fermentation process the same one. An organoleptic test was conducted on 30 selected panelists who like yogurt. The test uses a hedonic scale of 5 responses (very much like, like, quite like, dislike, and do not like). This study found that the addition of rosella flower extract eliminated the unpleasant aroma of soybean juice and the distinctive aroma of yogurt, thereby reducing consumer preference responses. The panelist's highest preference for color was in the R5 treatment. The addition of too much rosella extract concentration will cause the soy yogurt taste to be too sour, so the addition of rosella extract is recommended to be sufficient at 10% - 20%.
Preference Responses of Wheat Flour Substitution with Jackfruit Seed Flour on Oyster Mushroom Nuggets Amelia Nirmalawaty; Tiurma Wiliana Susanti Panjaitan; Alamsyah Alamsyah
Jurnal Penelitian Pendidikan IPA Vol. 9 No. 7 (2023): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i7.4672

Abstract

The utilization of Jackfruit seeds is still limited as a snack even though it has no less nutritional substances than wheat flour, even the calories and carbohydrate content is lower so it has the potential to be processed into flour and is expected to substitute wheat flour. On the other, public concern about healthy foods with low-fat content has resulted in the need to develop sources of vegetable protein, one of which is oyster mushrooms which are processed into nuggets. This study aims to determine the preference response to oyster mushroom nugget products with jackfruit seed flour substitution The research treatment tested 4 treatment levels of substitution of wheat flour with Jackfruit seed flour, namely P0 (100% Wheat Flour), P1 (80% Wheat Flour + 20% Jackfruit Seed Flour), P2 (60% Wheat Flour + 40% Jackfruit Seed Flour), and P3 (Wheat Flour 40% + Jackfruit Seeds Flour 60%). The results show the substitution of jackfruit seed flour in mushroom nuggets oyster had an effect on the color, aroma, and taste of oyster mushroom nuggets and oyster mushroom nuggets had the best preference in t 20% substitution treatment.
Co-Authors Alamsyah Alamsyah Anak Agung Putu Sri Mahayani Rusyda Afifah Tiurma Wiliana Susanti Pandjaitan Tiurma Wiliana Susanti Panjaitan