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All Journal Jurnal Kimia Terapan Indonesia Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian
Neny Mariyani
Program Studi Supervisor Jaminan Mutu Pangan, Sekolah Vokasi, IPB University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Health Professions Materials Science & Nanotechnology Public Health Social Sciences Veterinary

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Studi Pembuatan Mie Kering Berbahan Baku Tepung Singkong Dan Mocal (Modified Cassava Flour) Neny Mariyani
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 1 No. 1 (2011): Jurnal Sains Terapan, Volume 1, Nomor 1, Tahun 2011
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (638.657 KB) | DOI: 10.29244/jstsv.1.1.30-41

Abstract

The objectives of this research is to find the best formulation of cassava flour and mocal (modified cassava flour) based dry noodle which can compete with wheat flour based dry noodle. This research consist of experiments with several variation of composition cassava flour and mocal including 40% and 50%.  Mocal used in this research was produced from spontaneous fermentation which would be compared with commercial mocal which was usually produced from non-spontaneous fermentation. Spontaneous fermentation is natural fermentation process which no added  microorganisms.  The sensory evaluation of dry and rehydration noodles which are physical appearance, color, odor, taste, gumminess and extensibility. The data was analized by ANOVA (Analysis of Variance) and then Duncan Test. The best result was then examined`for it’s chemical composition like moisture content, ash, crude fat, protein and carbohydrate (crude fiber). The result showed that the best formulation to produced dry noodle use mocal from spontaneous fermentation with composition 40% mocal and 60% wheat flour. The best dry noodle contained (wet weight basis) of 12,31% moisture content, 3,97% ash, 6,69% protein, 1,13% crude fat and 3,86% crude fiber.Keyword : cassava flour, mocal, spontaneous fermentation, commercial mocal
APLIKASI TEPUNG DAUN KAYU MANIS SEBAGAI SUPLEMEN PAKAN TERHADAP KUALITAS DAGING UDANG VANAME (Litopenaeus vannamei): Application of Cinnamon Leaf Flour as Feed Supplement to Meat Quality of Vannamei Shrimp (Litopenaeus vannamei) Neny Mariyani; Andri Hendriana
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 10 No. 2 (2020): Jurnal Sains Terapan, Volume 10 Nomor 2, Tahun 2020
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (260.726 KB) | DOI: 10.29244/jstsv.10.2.30-40

Abstract

This study aims to apply the appication of cinnamon leaf flour in feeding to the meat quality of vannamei shrimp (Litopenaeus vannamei). The concentrations of cinnamon leaf flour given were 0%, 0,5%, 1,0% and 1,5%. The vannamei shrimp used had an average weight of 10,06 ± 0,15 g/tail which was kept in an aquarium for 60 days. The quality test result showed that on 1,5% treatment, the shrimp meat had the lowest fat content on 1,46% and the highest HDL content on 96,75%. The results of organoleptic test on the quality of shrimp meat showed no difference in aroma, color, taste and texture that could be detected by the panelists (p>0,05). The average responses were: aroma 4,43, 4,31, 4,45; color 4,67, 4,67, 4,60; texture 4,52, 4,67, 4,52 and taste 4,48, 4,38, 4,52. From the results of the organoleptic test, all parameters showed a number above 4, where the value of 4 indicated that tested parameters were as good as the control (0%).
PENINGKATAN PENGETAHUAN DAN KESADARAN PENERAPAN SANITASI HIGIENE DI UKM PENGOLAHAN SAGU, BOGOR Ai Imas Faidoh Fatimah; Rianti Dyah Hapsari; M. Agung Zaim Adzkiya; Neny Mariyani
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 3 No. 1 (2022): volume 3 Nomor 1 Tahun 2022
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v3i1.3739

Abstract

Tepung sagu merupakan salah satu bahan pangan lokal yang banyak digunakan dalam pembuatan produk pangan. Tepung sagu memiliki potensi pemanfaatan yang cukup tinggi dan mendukung ketahanan pangan karena ketersediaanya yang cukup melimpah di Indonesia dan dapat diolah menjadi berbagai macam produk pangan. Di kota bogor terdapat beberapa unit pengolahan skala kecil. Salah satu permasalahan yang sering ditemui dan dapat menghambat pengembangan bisnis UKM termasuk UKM Sagu adalah permasalahan terkait keamanan pangan. UKM produsen pangan seringkali kurang memperhatikan aspek penerapan sanitasi dan higiene pada proses produksi sehingga produk pangan yang dihasilkan tidak terjamin mutu dan keamanannya serta berpotensi merugikan dan membahayakan kesehatan konsumen. Hal tersebut akan memberikan dampak negatif bagi UKM pangan diantaranya mengurangi daya saing dan kepercayaan konsumen, mempengaruhi keberlanjutan serta pengembangan bisnis. Tujuan kegiatan pengabdian masyarakat ini adalah meningkatkan pengetahuan dan kesadaran pelaku usaha pangan melalui pelatihan sanitasi dan higiene untuk dapat menghasilkan produk pati sagu yang bermutu dan aman. Mitra pengabdian masyarakat adalah UKM pengolahan sagu di Kelurahan Tanah Baru, Kota Bogor. Metode pelaksanaan kegiatan terdiri atas pre-test, pemaparan materi, post-test. Berdasarkan hasil pre-test, post-test, setelah pelatihan dilaksanakan terlihat adanya peningkatan pemahaman dan kesadaran pelaku usaha pangan, baik pemilik maupun karyawan UKM pengolahan sagu akan pentingnya sanitasi dan higiene pada pengolahan pangan.
PURIFIKASI PARSIAL DAN KARAKTERISASI ß-GALAKTOSIDASE Lactobacillus plantarum B123 INDIGENOS DAN HIDROLISIS LAKTOSA UNTUK PRODUKSI SUSU ULTRA HIGH TEMPERATURE RENDAH LAKTOSA Tatik Khusniati; Neny Mariyani; Hanifah Nuryani Lioe; Didah Nur Faridah; Abdul Choliq; Sulistiani Sulistiani
Jurnal Kimia Terapan Indonesia Vol 17, No 2 (2015)
Publisher : Research Center for Chemistry - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (708.319 KB) | DOI: 10.14203/jkti.v17i2.31

Abstract

β-Galactosidase is enzyme which hidrolyze lactose to glucose and galactose. This enzyme is used in production low lactose milk for consumption human which have lactose intolerance. Partial purification of β-galactosidase is important to be conducted to increase  β-galactosidase activity in order to its hydrolysis potency on UHT milk lactose increased.This research was aimed to production by partially purification and characterization indigenous β-galactosidase from Lactobacillus plantarum B123, and lactose hydrolysis for production low lactose UHT milk. Partially purification were precipitation following dialysis. Characterization included optimazion and stabilization of enzyme, while lactose hydrolisis for production low lactose UHT milk was detected by enzymatic GOD-POD kit. The results showed that production of β-galactosidase by using partial purification increased from 21.51 ± 0.23 U/mL (crude) to 106.34 ± 0.56 U/mL (dialysis).  The optimum crude β-galactosidase activity was reached in precipitation by using 60 % ammonium sulphate.  The purity of crude β-galactosidase increased 3.71 times after precipitation, and 14.28  times  after dialysis. Characterization of β-galactosidase showed that  optimum activities of crude and dialyzed β-galactosidase were at pH 6.5 and 50 oC, respectively. Stability of crude β-galactosidase incubated for 1 h were at pH: 5.0-8.5 and 25-50 °C. Specific activity of crude β-galactosidase was 15.05 U/mg protein, while that dialyzed β-galactosidase was 109.58 U/mg protein. Lactose hidrolysis to produce low lactose UHT milk showed that glucose concentration increased with the increase of hidrolysis time. Time needed to hidrolyze lactose 50 % with 4.8 U/mL β-galactosidase at 50°C was 6.08 h. In conclusion that indigenous β-galactosidase from Lactobacillus plantarum B123 purified partially can be used as lactose hidrolyzer in production of low lactose UHT milk.Key words : b-galactosidase, indigenous Lactobacillus plantarum B123, purification, lactose hidrolysis, UHT Milk
SCREENING PANELIS INTERNAL DI PT FOODEX INTI INGREDIENTS: Internal Panelist Screening at PT Foodex Inti Ingredients Sabna Sabilla Adera; Neny Mariyani; Fifi Fitria Eddy
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 12 No. 2 (2022): Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian, Volume 1
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jstsv.12.2.49-59

Abstract

Internal panelist screening is a selection activity for a panelist who can recognize and have good sensory attribute sensitivity. This study aims to obtain internal panelists with a minimal category as moderately trained panelists, who will then be used as panelists for the differentiation test. Screening panelists at PT Foodex Inti Ingredients were carried out by conducting several sensory sensitivity tests, namely basic taste identification test, basic taste intensity test, aroma identification test, and flavor identification test. The screening internal panelist was attended by 14 participants from several different departments. Participants must be able to meet the requirements that have been set to become panelists, these requirements are: (1) to have a 100% correct score on the identification and basic taste intensity test, and (2) to have a minimum score of 70% of the overall score. Based on the tests, 5 participants managed to become internal panelists at PT Foodex Inti Ingredients. These five internal panelists will join other internal panelists and be used as a panelist in the differentiation test. Participants who do not pass are allowed to join the internal panelist screening in the next period. ABSTRAKScreening panelis internal merupakan kegiatan seleksi panelis internal yang mampu mengenali dan memiliki kepekaan atribut sensori dengan baik. Tujuan dari studi ini adalah untuk mendapatkan Screening panelis di PT Foodex inti Ingredients dilakukan dengan melakukan beberapa uji kepekaan sensori yaitu uji identifikasi rasa dasar, uji intensitas rasa dasar, uji identifikasi aroma, dan uji identifikasi flavor. Kegiatan screening panelis internal diikuti oleh 14 peserta yang berasal dari beberapa departemen berbeda. Peserta harus dapat memenuhi syarat yang telah ditetapkan untuk menjadi panelis, syarat tersebut yaitu: (1) memiliki nilai benar 100 % pada uji identifikasi dan intensitas rasa dasar, dan (2) memiliki nilai minimal 70 % dari nilai keseluruhan. Berdasarkan uji yang telah dilakukan, didapatkan 5 peserta yang berhasil menjadi panelis internal di PT Foodex Inti Ingredients. Kelima panelis internal ini akan bergabung dengan panelis internal lainnya dan digunakan sebagai panelis pada uji pembedaan, sedangkan peserta yang tidak lolos diberikan kesempatan untuk melakukan screening panelis internal di periode selanjutnya.
Co-Authors Abdul Choliq Ai Imas Faidoh Fatimah Andri Hendriana Didah Nur Faridah Fifi Fitria Eddy Hanifah Nuryani Lioe M. Agung Zaim Adzkiya Rianti Dyah Hapsari Sabna Sabilla Adera SULISTIANI SULISTIANI Tatik Khusniati