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All Journal agriTECH Jurnal Riset Industri Hasil Hutan Jurnal Ilmu Pangan dan Hasil Pertanian Pro Food AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) International Journal of Advance Tropical Food (IJATF) Jurnal Pengabdian Masyarakat untuk Negeri (UN-PENMAS) Journal of Food and Agricultural Product Jurnal Pengabdian Pada Masyarakat

Agustina Intan Niken Tari

Prodi Teknologi Hasil Pertanian Fakultas Pertanian Universitas Veteran BAngun Nusantara Sukoharjo

Author-ID : 2375531

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Pengaruh Lama Fermentasi terhadap Rendemen dan Sifat Fisikokimia VCO (Virgin Coconut Oil).: Effect of Fermentation Time on Yield and Physicochemical Properties of VCO (Virgin Coconut Oil) agustina intan Niken tari; Agustina Cahyani; Novian Wely Asmoro
Pro Food Vol. 7 No. 1 (2021): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v7i1.188

ABSTRACT Virgin Coconut Oil (VCO) is coconut oil that is processed by controlled heating or can be produced without heating (fermentation) so that it does not change the composition or aracteristics of the oil. The purpose of this study was to determine the effect of fermentation time on the physical and chemical properties of VCO. This research includes two stages. The first stage is producing VCO based on fermentation time with raw materials such as coconut and tempeh yeast. The second stage performs physical and chemical analysis which includes yield, water content, free fatty acid content and density. This study used a Simple Completely Randomized Design with 1 fermentation time factor (L). There are 4 fermentation times used, namely L1 = 24 hours, L2 = 36 hours, L3 = 48 hours, L4 = 60 hours with 4 replications to obtain 16 experimental units. Further test using DMRT. The results showed that all yields were above 16%. Fermentation time significantly affected the yield, water content, free fatty acid content but had no effect on density. The best results were shown in VCO with 48 hours of fermentation time, namely yield of 21,843%, water content of 0,238%, free fatty acid content of 0,149% and density of 0,892 g/ml. ABSTRAK Virgin Coconut Oil (VCO) adalah minyak kelapa yang diproses dengan pemanasan yang terkontrol atau dapat dihasilkan tanpa pemanasan (fermentasi) sehingga tidak mengubah komposisi atau karakteristik minyak. Tujuan penelitian ini adalah mengetahui pengaruh waktu fermentasi terhadap sifat fisik dan kimia pada pembuatan VCO. Penelitian ini meliputi dua tahapan. Tahap pertama memproduksi VCO berdasarkan waktu fermentasi dengan bahan baku berupa kelapa dan ragi tempe. Tahap kedua melakukan analisis fisik dan kimiawi yang meliputi rendemen, kadar air, kadar asam lemak bebas dan densitas. Penelitian ini menggunakan Rancangan penelitian Acak Lengkap sederhana dengan 1 faktor waktu fermentasi (L). Waktu fermentasi yang digunakan ada 4 yaitu L1 = 24 jam, L2 = 36 jam, L3 = 48 jam, L4 = 60 jam dengan 4 ulangan sehingga diperoleh 16 unit percobaan. Uji lanjut menggunakan DMRT. Hasil penelitian menunjukkan semua rendemen diatas 16%. Waktu fermentasi berpengaruh nyata terhadap rendemen, kadar air, kadar asam lemak bebas namun tidak berpengaruh terhadap densitas. Hasil terbaik ditunjukkan pada VCO dengan perlakuan waktu fermentasi 48 jam, yaitu rendemen 21,843%, kadar air 0,238%, kadar asam lemak bebas 0,149% dan densitas 0,892 g/ml.

KARAKTERISTIK SIFAT KIMIAWI DAN ORGANOLEPTIK FRUIT LEATHER DENGAN VARIASI PERBANDINGAN PEPAYA (Carica papaya L.) DAN DAUN KELOR (Moringa oleifera L.) Atik Puji Lestari; Agustina Intan Niken Tari; Novian Wely Asmoro
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 4, No 2 (2020): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v4i2.702

ABSTRAKFruit leather adalah suatu produk olahan buah yang dikonsumsi sebagai kudapan (snack food). Fruit leather terbuat dari satu jenis atau campuran beberapa macam buah yang dihancurkan dan dikeringkan menjadi lembaran tipis. Pada penelitian ini dipilih buah pepaya dan daun kelor sebagai bahan baku pembuatan fruit leather. Tujuan dari penelitian adalah mengetahui formulasi fruit leather buah pepaya dan daun kelor yang baik, karakteristik kimia dan sifat organoleptik. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan 1 faktor yang terdiri dari 5 variasi formula, setiap perlakuan diulang 3 kali dan 2 ulangan analisis atau duplo, sehingga diperoleh 30 unit percobaan. Data yang diperoleh dianalisis secara statistik menggunakan Analysis of Variance (ANOVA) dan Duncan Multiple Range Test (DMRT) pada taraf 5%. Hasil penelitian ini menunjukkan bahwa variasi fruit leather pepaya dan tepung daun kelor berpengaruh nyata terhadap kadar air, kadar abu, vitamin C, aktioksidan, organoleptik rasa dan overall tetapi tidak berpengaruh nyata terhadap organoleptik aroma. Pemilihan formulasi terbaik fruit leather pepaya dan tepung daun kelor didapatkan pada perlakuan F1 (99 gr pepaya + 1 gr tepung daun kelor) dengan kadar air sebesar 18,72 %, kadar abu sebesar 2,43 %, vitamin C sebesar 0,28 mg/gr, antioksidan sebesar 20,07 %, organoleptik rasa sebesar 3,23 %; aroma sebesar 2,57 % dan overall sebesar 3,27 %.Kata kunci : Daun kelor, Fruit leather, Pepaya, Sifat kimia, Sifat Organoleptik

VARIASI PENAMBAHAN SERBUK DAUN KELOR (Moringa Oleifera) TERHADAP KARAKTERISTIK KIMIAWI FRUIT LEATHER NANAS (Ananas Comosus (L.)Merr.) Rahmat Budi Purnomo; Agustina Intan Niken Tari; Novian Wely Asmoro
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 4, No 1 (2020): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v4i1.845

Fruit leather merupakan produk manisan buah kering yang berbentuk lembaran dan dapat digulung yang dapat dikonsumsi secara langsung. Salah satu buah yang dapat digunakan adalah buah nanas. Fruit leather dapat dipadukan dengan sayur-sayuran seperti daun kelor yang terdapat meningkatkan kandungan antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh dan formulasi terbaik penambahan serbuk daun kelor terhadap kadar air, kadar abu, kadar vitamin Cdan aktivitas antioksidan. Parameter penelitian meliputi kadar air (thermogravimetri), kadar abu (tanur), kadar vitamin C (metode titrasi), dan aktifitas antioksidan (metode DPPH). Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap dengan satu faktor perlakuan yaitu penambahan serbuk daun kelor yaitu A = variasi penambahan serbuk daun kelor 0%, B = variasi penambahan serbuk daun kelor 2,5%, C = variasi penambahan serbuk daun kelor 5%, dan D = variasi penambahan serbuk daun kelor 7,5%, setiap perlakuan diulang 4 kali dan di duplo. Data yang diperoleh dianalisis dengan metode Anova dan apabila terdapat beda nyata antar perlakuan dilanjutkan dengan uji DMRT (Duncan Multiple Range Test) pada taraf signifikansi 5% dan ditentukan perlakuan terbaiknya dengan uji pembobotan (De Garmo). Hasil penelitian ini menunjukkan bahwa variasii penambahan serbuk daun kelor berpengaruh nyata terhadap kadar air, kadar abu, kadar vitamin C, dan aktivitas antioksidan fruit leather nanas. Perlakuan terbaik pada penelitian ini yaitu perlakuan D (variasii penambahan serbuk daun kelor 7,5%) dengan nilai kadar air sebesar 19,15%, kadar abu 4,36%, kadar vitamin C 0,50 mg/100gr dan aktivitas antioksidan 71,78% dengan total nilai uji pembobotan 0,6961.Kata kunci: Daun Kelor, Fruit Leather, Nanas, Sifat Kimiawi.

Potensi Probiotik Indigenus Lactobacillus plantarum Dad 13 pada Yogurt dengan Suplementasi Ekstrak Ubi Jalar Ungu untuk Penurun Diare dan Radikal Bebas Agustina Intan Niken Tari; Catur Budi Handayani; Sudarmi Sudarmi
agriTECH Vol 36, No 1 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The purpose of this study was studying the effectiveness of selected indigenous probiotic strains (Lactobacillus plantarum Dad 13) in yoghurt with purple sweet potato extract suplementation as reducing diarrhea and free radicals on white rats albino Norway rats (Rattus novergicus) Sprague dawley strain. The study was designed using factorial completely randomized design, with treatment of purple sweet potato extract yogurt without probiotics (P0), purple sweet potato extract yogurt with probiotic (P1) to 2 groups of male Sprague dawley rats were treated without Enteropathogenik Escherichia coli (EPEC) ATCC 35218 (E0) and with Enteropathogenik Escherichia coli (EPEC) ATCC 35218 (E1). Probiotic treatment was conducted using the sonde at day 1st to 21st at a dose of 1 ml / 120 g weight or average 109 CFU/ ml. While the treatment of EPEC ATCC 35218 was conducted using the sonde at dose of 106 CFU/ml on day 7th to 14th. The observed parameters include fecal water content, water content of cecum, malonaldehide levels (MDA) blood and liver. The results showed that (1) There was interaction between the treatment of indigenous probiotic yogurt purple sweet potato extract and EPEC ATCC 35218 on water content of faecal, water content of cecum, MDA levels blood and liver (2).Culture of Lactobacillus plantarum Dad 13 was able to provide health effects as reducing of diarrhea and free radicals.ABSTRAKPenelitian bertujuan mempelajari efektivitas strain probiotik indigenus terpilih (Lactobacillus plantarum Dad 13) pada yogurt dengan suplementasi ekstrak ubi jalar ungu sebagai penurun diare dan radikal bebas pada tikus putih albino Norway rats (Rattus novergicus) galur Sprague dawley. Penelitian dirancang menggunakan rancangan acak lengkap faktorial, dengan perlakuan yogurt ekstrak ubi jalar ungu tanpa probiotik (P0), yogurt ekstrak ubi jalar ungu dengan probiotik (P1) terhadap 2 kelompok tikus Sprague dawley jantan yang diberi perlakuan tanpa enteropathogenik Escherichia coli (EPEC) ATCC 35218 (E0) maupun dengan enteropathogenik Escherichia coli (EPEC) ATCC 35218 (E1). Pemberian probiotik dilakukan dengan metode sonde pada hari ke-1 sampai 21 dengan dosis 1 ml/ 120 g BB tikus percobaan atau rata-rata 109 CFU/ml. Sedangkan perlakuan EPEC ATCC 35218 dilakukan dengan metode sonde sebanyak 106 CFU/ml pada hari ke 7 sampai ke 14. Parameter yang diamati meliputi kadar air feses, kadar air sekum, kadar malonaldehide (MDA) darah dan hati. Hasil penelitian menunjukkan bahwa (1). Terdapat interaksi perlakuan antara pemberian EPEC ATCC 35218 dan probiotik indigenous pada yogurt ekstrak ubi jalar ungu terhadap kadar air feses, kadar air sekum, kadar MDA darah dan kadar MDA hati tikus uji. (2). Kultur Lactobacillus plantarum Dad 13 yang ditambahkan pada yogurt ekstrak ubi jalar ungu mampu memberi efek kesehatan sebagai penurun diare dan radikal bebas.

Sinbiotik Ekstrak Ubi Ungu dan Probiotik Lokal pada Yogurt: Kesehatan Pencernaan, Hematologi, dan Sistem Imun Agustina Intan Niken Tari; Catur Budi Handayani; Sri Hartati
agriTECH Vol 40, No 4 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The bacteria presence in the gastrointestinal tract is one of the important factors determining the support for body health among others. Therefore, it is essential to maintain a population balance, possibly achieved by consuming local probiotic-based sinbiotic yoghurt. The purpose of this study, therefore, was to evaluate the effectiveness of purple sweet potato extracts and local probiotics supplemented in yogurt by a healthy profile. Furthermore, the Health parameters evaluated include gastrointestinal (faecal water), hematology (number of erythosit, leukocyte, hemoglobin and hemtocrit) and immune system (antibody titer) in Spraque dawley albino mice. This study was performed using a Completely Randomized Design on 30 rats divided into 6 groups. Therefore, those in group K- were administered distilled water from day 1st -21st, YTP = yogurt without probiotics from day 1st -21st, YDP = probiotic yogurt from day 1st- 21st, YTP+E = yogurt without probiotic from day 1st- 21st, interspersed EPEC on day 8th – 14th, YDP+E = yogurt from day1st- 21st, interspersed EPEC on day 8th-14th, K + = water from day 1st- 21persed EPEC on day 8th – 14th, YDP+E = probiotic yogurt from day1st- 21st, then fed EPEC on day 8th- 14th. The results showed the effectiveness of probiotic yogurt treatment with purple sweet potato extract supplementation in healthy gastrointestinal (faecal water), hematology (number of erythrocyte, leukocyte, hemoglobin and hematocrit) and immune system (titre antibodies). This phenomenon results from infection by EPEC (Enteropathogenic Eshericchia coli), which is responsible for diarrhea. Furthermore, the YDP treatment possessed a water content characterized by 48.42% feces, while the number of erythrocytes, leucocytes, haemoglobin and hematocrit were 8,58x106/μl, 14,15 x106/μl, 13.98 g/dL and 47,67 mL%, respectively. Moreover, 6,42 log of antibody titers was also determined.

Aktivitas Antioksidan Teh Daun Ketapang (Terminalia catappa) Retno Widyastuti; Agustina Intan Niken Tari; Novian Wely Asmoro
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7468

The purpose of this study was to determine the antioxidant activity of fermented tea (black tea) with Ketapang leaves (Terminalia catappa) using two variations of leaf age, namely leaflets 1-3 and 4-5. The parameters observed were water content, pH, antioxidant activity (IC 50) and total phenol content of tea. Results showed that the antioxidant activity of young leaves (shoots 1-3) significantly higher than old leaves (shoots 4-5) but had lower total phenol and pH. In general, the character of Ketapang leaf tea products at shoots 1-5 has water content ranging from 5.55-5.58%, total phenol content of 22.63-28.97 mg / g EAG, and antioxidant activity (IC 50) of 6.27-6 .71 µg/ml and the pH of steeping water from 5.9 to 6.1.

Effect of Cryoprotectant Concentration on Starter Culture Viability Sinbiotic Yogurt with Freeze Dried Sweet Potato Extract Supplementation Agustina Intan Niken Tari; Catur Budi Handayani; Sri Hartati
International Journal of Advance Tropical Food Vol 2, No 1 (2020): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v2i1.6095

Synbiotic yogurt with purple sweet potato extract supplementation as prebiotics and Lactobacillus plantarum Dad 13 isolated from buttermilk as probiotics has potential as functional food, but requires low storage temperatures. The freeze drying technique requires cryoprotectant as a protective material for products such as yogurt. The purpose of this study was to determine the effect of sucrose concentration on the level of viability of Lactic Acid Bacteria and Lactobacillus plantarum. This study used a Completely Randomized Design with one factor : concentration of sucrose as cryoprotectant: 0%, 2.5%, 5%, 7.5%, and was carried out in three replications. The results showed that the concentration of sucrose significantly affected the yield of freeze dried synbiotic yogurt, total Lactic Acid Bacteria (LAB) after freeze drying, and total Lactobacillus plantarum before and after freeze drying, but did not significantly total amount of LAB before freeze drying. The best treatment, shown in frozen dried synbiotic yogurt with a sucrose cryoprotectant concentration of 5%. The treatment has the following characteristics: yield, 14.797%, total Lactic Acid Bacteria 1.98x 109 CFU / ml before freeze drying, 9.28x 108 CFU / ml after freeze drying, total Lactobacillus plantarum 8.23 x 108 CFU / ml before freeze drying and 6.81 x 108 CFU / ml after freeze drying.

PEMAANFAATAN SUSU PECAH MENJADI PRODUK OLAHAN KERUPUK SUSU : UJI SIFAT KIMIA-FISIKA DAN ORGANOLEPTIK Rio Irawan; Agustina Intan Niken Tari; Catur Budi Handayani
JITIPARI Vol 6 No 1 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

ABSTRAKKerupuk susu adalah kerupuk yang dibuat menggunakan susu yang tidak memenuhi standar kualitas (susu pecah). Pemanfaatan susu pecah bertujuan untuk meningkatkan kandungan protein kerupuk susu yang dibuat. Tujuan penelitian ini adalah mengetahui pengaruh perbandingan susu dan air terhadap sifat kimia-fisik dan oganoleptik kerupuk susu. Parameter pengamatan penelitian ini meliputi sifat kimia-fisika dan organoleptik kerupuk susu. Pengamatan sifat kimia-fisika meliputi uji kadar air menggunakan metode Thermogravimetri, kadar protein menggunakan metode Kjeldahl, uji pengembangan menggunakan uji daya kembang, uji tekstur menggunakan alat Iloyd instrument. Sifat organoleptik kerupuk susu meliputi parameter rasa, kerenyahan, dan overall. Metode penelitian menggunakan Rancangan Acak Lengkap (RAL) 1 faktor yaitu itu perbandingan susu dan air (Formula). Formula 1= 200:0, Formula 2 = 185:15, Formula 3 = 170:30. Data yang diperoleh dianalasis secara statistik menggunakan Analysis Of Variance (Anova) dengan tingkat signifikansi 5%. Apabila terdapat beda nyata antar perlakuan, uji dilanjutkan dengan Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa perbandingan susu dan air berpengaruh nyata terhadap sifat kimia-fisika yang meliputi protein, daya kembang, dan tekstur. Perbandingan susu dan air terhadap sifat organoleptik kerupuk susu berpengaruh nyata terhadap kerenyahan, namun tidak berbeda nyata terhadap rasa dan overall. Formula 1 berupa perbandingan susu dan air (200:0) merupakan formula terbaik. Formula tersebut menghasilkan kerupuk susu dengan sifat kimia-fisik: kadar air 10,15%, kadar protein 9,94%, daya kembang 74,32%, dan tekstur 828,20 g/mm2, sedangkan skor uji organoleptik terhadap rasa 3,77, kerenyahan 4,10, dan overall 3,73 dari range skala skor (1-5).

Pelatihan Teknologi Pengolahan Ubi Jalar Ungu Bagi Siswa Sma Negeri Jumapolo Agustina Intan Niken Tari; Sri Hartati; Afriyanti Afriyanti
UN PENMAS (Jurnal Pengabdian Masyarakat untuk Negeri) Vol 1 No 1 (2021): UN PENMAS Vol 1 No 1
Publisher : LPPM Universitas Narotama

Tujuan Pengabdian Masyarakat ini adalah peningkatan pengetahuan siswa SMA Negeri Jumapolo tentang manfaat ubi jalar ungu sebagai makanan fungsional dan mafaatnya bagi kesehatan serta peningkatan kemampuan terhadap teknologi pengolahan sederhana ubi jalar ungu menjadi makanan dan minuman yang menyehatkan. Metode kegiatan yang dilakukan adalah dengan penyuluhan dan pelatihan, diawali dengan sosialisasi dan rekrutmen peserta, penyuluhan atau pemberian materi tentang manfaat ubi jalar ungu sebagai makanan fungsional dan mafaatnya bagi kesehatan serta pelatihan teknologi pengolahan sederhana ubi jalar ungu menjadi makanan dan minuman yang menyehatkan. Evaluasi dilakukan dengan pemberian pretest pada awal sebelum pelaksakanaan pemberian materi dan dan post test pada akhir pemberian materi. Hasil kegiatan ini disimpulkan bahwa kegiatan ini berhasil terlaksana dengan baik. Jumlah yang mengikuti kegiatan ini dari awal sampai akhir 100%. Target luaran berupa peningkatan pemahaman , melebihi target dari 25 %, yaitu 44,8%

Chemical and organoleptic properties of ketapang leaf herbal tea (Terminalia catappa) with variations of the addition of mint leaf powder (Mentha piperita L.) Sri Hartati; Sekar Kusumawati; Agustina Intan Niken Tari; Retno Widyastuti
Jurnal Riset Industri Hasil Hutan Vol 14, No 2 (2022)
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24111/jrihh.v14i2.7930

Herbal teas come from other than tea plant (Camelia sinensis). Among the plants that can be used to make tea are ketapang leaves. Efforts are needed to combine with other leaves to make the product more acceptable to consumers. The study aimed to determine the chemical and organoleptic properties of ketapang herbal leaf tea varied by adding mint leaf powder. The stages of the research included making ketapang leaf powder, mixing the ingredients according to the treatment, and testing the tea powder. Tests consist of testing chemical properties (moisture content, ash content, total phenolic, and antioxidant activity) and organoleptic properties (color, taste, and aroma). A completely randomized design (CRD) unidirectional pattern was used in this experiment. The treatment variable was the addition of mint leaf powder with a concentration of 0%, 1%, 2%, 3%, 4%. Analysis of Variance (ANOVA) with a significance level of 0.05 was used to analyze the data obtained. Further tests with the Duncan Multi Range Test (DMRT) were carried out if significant differences were found. The results showed that the water content of ketapang leaf herbal tea powder combined with mint leaf powder was not significantly affected by variations in the added mint leaf powder. However, the ash content had a significant effect. Adding mint leaf powder also significantly affected the antioxidant activity, total phenolics, and organoleptic properties (color, taste, and aroma) of steeping ketapang leaf herbal tea. The total phenolic content and antioxidant activity decreased with the addition of mint leaf powder. The higher the concentration of mint leaf powder added to the ketapang leaf powder, the lower the antioxidant activity. However, adding mint leaf powder up to 4% could increase panelist acceptance of the taste and aroma of ketapang herbal leaf tea.

Co-Authors Afriyanti Afriyanti Agustina Cahyani Akhmad Rivai Anggita Syahidah Asmoro, Novian Wely Atik Puji Lestari Catur Budi Handayani Dwi Cahyo Nugroho Muhammad Fathul Anwar Purwanto Purwanto Rahmat Budi Purnomo Retno Widyastuti Rio Irawan Sekar Kusumawati Sri Hartati Sudarmi Sudarmi

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