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All Journal Jurnal Riset Industri Hasil Hutan Jurnal Ilmu Pangan dan Hasil Pertanian AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Abdimasa Jurnal Abdimas Bina Bangsa Journal of Food and Agricultural Product Jurnal BETAHPA Prosiding Seminar Nasional Unimus

Retno Widyastuti

Universitas Veteran Bangun Nusantara

Author-ID : 2474561

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Nursing Public Health Social Sciences Other

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SIFAT PASTA PATI MILLET (Pennisetum glaucum (L.) R. Br.) TERMODIFIKASI HEAT MOISTURE TREATMENT UNTUK PEMBUATAN SOHUN Retno Widyastuti
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 5, No 1 (2021): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v5i1.1626

Improve the consumption of millet to vermicelli promoted for food diversification. Millet starch less stable of stirring and heating. Starch modification can improve the quality. In this research to evaluate pasting character of millet starch modified by heat moisture treatment which suitable for vermicelli. Heat moisture treatment conditioned at 25% moisture content and heating 100, 130 and 150 0C for 3, 5 and 7 hours with oven. Crystalline and starch paste properties of modified starch were analyzed and then selected to vermicelli. The suitable starch for vermicelli which stable paste of stirring and heating and high gel strength. The results show modified starch with 100 °C for 7 hours has an ideal for vermicelli. Shown by lower peak viscosity and viscosity breakdown (2951 cP and 71 cP), high final viscosity (3695 cP).Keyword : Heat moisture treatment, millet starch, RVA, pasting properties

Karakteristik Biskuit Tersubstitusi Tepung Millet (Setaria italica L.) Retno Widyastuti; Afriyanti Afriyanti; Novian Wely Asmoro; Aninda Nurul Aini
AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian Vol 3, No 2 (2019): Agrisaintifika
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara Sukoharjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v3i2.544

Salah satu jenis serealia non-beras yang berpotensi dikembangkan sebagai pendukung ketahanan pangan nasional adalah millet. Biji millet mengandung karbohidrat mirip dengan beras dan memiliki kadar protein dan lemak lebih tinggi, millet juga mengandung komponen bioaktif yang bersifat antioksidan. Pemanfaatan millet masih sangat terbatas, salah satu alternatif pemanfaatannya dapat dilakukan pembuatan biskuit. Usaha ini belum pernah dilakukan sebelumnya, penelitian mengenai millet terbatas pada sifat fisikokimia tepung. Penelitian ini bertujuan untuk menganalisa formulasi substitusi tepung millet pada pembuatan biskuit terbaik berdasarkan karakter kimia dan sifat organoleptik. Penelitian ini dilakukan menggunakan rancangan acak lengkap faktorial dengan dua faktor yaitu proporsi tepung millet : tepung terigu (40:60); (50:50) dan (60:40). Sifat organoleptik diuji berdasarkan warna, aroma, tekstur, rasa dan tingkat kesukaan keseluruhan sedangkan karakteristik kimia biskuit millet dianalisis berdasarkan kadar air dan asam lemak bebas. Hasil menunjukan bahwa tepung millet dapat digunakan sebagai bahan substitusi tepung terigu dalam pembuatan biscuit. Standar mutu kadar air dan asam lemak bebas berdasarkan SNI 2973-2011 adalah maksimal 5% dan maksimal 1%. Kadar air biskuit tersubstutisi tepung millet berkisar antara 1,95-3,95% sedangkan kadar asam lemak bebas berkisar 0,043-0,063%. Formulasi biskuit tersubstitusi yang paling disukai adalah penambahan 40% tepung millet berdasarkan rasa, aroma, warna dan tekstur biskuit.Kata kunci : biskuit, formulasi, millet, substitusi

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.

Pengaruh Konsetrasi Carboxymethylcellulose (CMC) dan Gula Stevia terhadap Karakter Sirup Buah Tin (Ficus carica, L) Retno Widyastuti; Afriyanti Afriyanti; Novian Wely Asmoro; Sri Hartati
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i2.3204

Processing figs into food and beverage products will increase the attractiveness to consume this nutrient-rich fruit. One of them is by processing it into syrup. The purpose of this study is to (1) Knowing the effect of the stevia sugar concentration on the physical and chemical characteristics of fig syrup; (2) Knowing the effect of the carboxymethylcellulose (CMC) concentration on the physical and chemical characteristics of fig syrup. The experimental design used in this study was a completely randomized design (CRD) factorial pattern with two treatment factors, namely the concentration of stevia sugar (A) with four types of treatment levels, A1 = 0% (100% sucrose); A2 = 1%; A3 = 2%; A4 = 3%. Concentration of CMC (B) with three types of treatment, B1 = CMC 0%; B2 = CMC 0.25%; B3 = CMC 0.5%. Each treatment was repeated twice to obtain 4 x 3 x 2 = 24 experimental units. The results show the brightest color produced by 100% sucrose with CMC 0% which is equal to 36.24 (L). The highest sugar content was produced in syrup with the addition of stevia 3% and CMC 0% which amounted to 34.46%. The highest viscosity is produced in syrup with the addition of 100% sucrose and CMC 0.5% which is equal to 365.2 cP.)

Karakteristik Edible Film Selulosa Batang Jagung (Zea mays) dengan Penambahan Sorbitol Afriyanti Afriyanti; Novian Wely Asmoro; Retno Widyastuti; Muhammad Arifin
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.v4i2.7106

Cellulose is the main constituent of cell walls in plants, cellulose (C6H10O5) n is a long-chain polymer of polysaccharides, 1,4-beta-D-glucose. Cellulose can be extracted from corn stalks with a yield of 35.61%. This cellulose can be used as a base for making edible films other than starch. Improving the physicochemical quality of edible film can be done by adding a plasticizer, such as sorbitol. The aim of this research is to produce edible film from cellulose corn stalks with the addition of sorbitol as a plasticizer. The experimental design used in this study was a completely randomized design with one factor, namely the concentration of Sorbitol (A) with 6 treatment levels, namely A1 = 0% (control), A2 = 1 ml; A3 = 2 ml; A4 = 3 ml; A5 = 4 ml and A6 = 5 mL. Each treatment was repeated three times in order to obtain experimental units 6 x 3 = 18 experimental units. The product analysis carried out was the thickness, tensile strength, and pH of the edible film. The results showed that the best edible with the highest tensile strength value was obtained when the addition of 4 ml sorbitol was 9.45 MPa.

Pengabdian Pengabdian kepada Masyarakat Diversifikasi Olahan Sukun (Artocarpus altilis) di Masa Pandemi Covid 19 Sri Hartati; A. Intan Niken Tari; Retno Widyastuti
Jurnal Abdimasa Pengabdian Masyarakat Vol 6 No 1 (2023): Jurnal ABDIMASA Pengabdian Masyarakat
Publisher : Universitas Pendidikan Muhammadiyah Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36232/jurnalabdimasa.v6i1.1450

Breadfruit is very good as a food substitute and can be used as solar carbohydrates to support prospective food consumption. Duwet Village, Wonosari Subdistrict, Klaten Regency has the potential for breadfruit trees in residents' yards. However, the breadfruit produced has not been used optimally because there is still a lack of knowledge and understanding of the use of breadfruit. The purpose of this community service was to provide knowledge and skills to members of Family Empowerment and Welfare (in Indonesian is PKK) in the village. The method implemented was counseling and training. Counseling and training are carried out virtually because it was still in a state of the Covid-19 Pandemic and the implementation of Restrictions on the Movement of Community Activities (PPKM). Counseling and training begins with the preparation of video tutorials for Making Breadfruit Flour and Video Tutorials for Making Processed Breadfruit Flour. The video is uploaded to the participants' WhatsApp Group (WAG). Before and before uploading the video, the participants were given a pre-test and post-test. The results of community service activities showed that there was an increase in participants' understanding in making breadfruit flour (29.22%), and making processed breadfruit (25.18%). Increased understanding of participants has exceeded the target to be achieved. Even though using social media, the dedication was successful.

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.

Chemical and Organoleptics of Red Rosella Tea Powder (Hibiscus Sabdariffa Linn) with Drying Time Variatios Anggita Syahidah; Agustina Intan Niken Tari; Retno Widyastuti
Journal of Food and Agricultural Product Vol 2, No 1 (2022): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Herbal tea is a general term used for beverages that are not derived from the tea plant (Camelia sinensis). Processing of red rosella flowers into red rosella flower tea powder is an attempt to utilize the compounds present in red rosella flowers that are able to give character to the resulting tea product and make it easier to serve. Red Rosella flowers have a high antioxidant content, in addition, the benefits of red Rosella flowers include lowering blood sugar levels, lowering cholesterol, lowering uric acid, preventing hypertension, preventing stroke, preventing cancer, tumors and so on. This study aims to determine the effect of drying treatment using an oven on the chemical and organoleptic characteristics of red Rosella tea powder using the oven drying method. This study used a completely randomized design (CRD) with one factor, namely the length of drying time (1 hour, 2 hours, and 3 hours) and compared with the control with 3 replications, in order to obtain 12 experimental units. Observation parameters include chemical properties (moisture content, ash content, antioxidant activity) and organoleptic properties (color, taste and flavor). The color and taste parameters had a significant effect, while the flavor parameter had no significant effect. The best treatment for Rosella flower tea was in the 2-hour drying treatment with a moisture content of 7.38% and an ash content of 5.27% in accordance with SNI 3836:2013 of packaged dry tea, as well as the organoleptic test with the highest value in the color test. Keywords: Tea, Herbal Tea, Rosella, Drying.

Application of Arrowroot Starch Antimicrobial Edible Coating with Addition of Lemongrass Extract on Strawberry Fruit Afriyanti Afriyanti; Catur Budi Handayani; Retno Widyastuti
Journal of Food and Agricultural Product Vol 1, No 2 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Public awareness of the food quality which is they consume is increasing. Food consumption becomes more varied by not only consuming carbohydrates, protein and fat sources, but balanced with the consumption of fruits as a source of vitamins. One way to maintain the quality of fruits during storage is to use edible coatings. Edible coatings made from hydrocolloid materials such as starch as natural coating materials, are non-toxic and safe for health so that starch-based edible coatings are feasible to be developed. One of them is arrowroot starch. Improving the coating function is done by adding antimicrobial ingredients, one of which is lemongrass extract. The purpose of this study was to determine the effectiveness of the use of antimicrobial edible coating on the physica and chemical characteristics of strawberryes during storage. The experimental design used in this study was a factorial completely randomized design, with the treatment of Antimicrobial Concentration (A) with five levels of treatment, namely: A1 = 0%, A2 = 0.1%, A3 = 0.2%; A4 = 0.3% and A5 = 0.4% and Storage Time, namely B1 = 0 days; B2 = 2 days; B3 = 4 days and B4 = 6 days. Each treatment was repeated twice to obtain an experimental unit of 5 x 4 x 2 = 40 experimental units. Product analysis carried out was weight loss, texture and total dissolved solids. Based on the data obtained, the use of antimicrobial concentration and storage time affect the results of the analysis. The longer the storage, the weight loss increased, the texture became softer and the total dissolved solids decreased.Keywords: antimicrobia, arrowroot, edible coating, lemongrass, strawberry

PHYSICOCHEMICAL OF PEARL MILLET (Pennisetum glaucum (L.) R. Br.) STARCH MODIFIED BY HEAT MOISTURE TREATMENT Retno Widyastuti
Journal of Food and Agricultural Product Vol 1, No 1 (2021): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Millets have a high enough starch content so it can be used as an alternative source of carbohydrates. Native millet starch is known less stable against stirring and heating so it is necessary to improve starch properties by modification of starch. In this study, the character of modified millet starch heat moisture treatment (HMT) evaluated with variations treatment of temperature and heating time. Millet starch was conditioned to a moisture content of 25% and heating at 100, 130 and 150 0C for 3, 5 and 7 hours in oven. Chemical properties (water content and amylose content) and physical properties (solubility and swelling). The results showed that modification caused a decrease in the solubility and development of starch. Modification of millet starch with HMT changed the starch paste profile more stable.

Co-Authors A. Intan Niken Tari Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Agustina Intan Niken Tari Agustina Intan Niken Tari Andre Yusuf Trisna Putra Anggita Syahidah Aninda Nurul Aini Asmoro, Novian Wely Bovi Wira Harsanto Catur Budi Handayani Erwan Adi Saputro Fajar Rasidin Weni Ifwarisan Defri Muhammad Arifin Muharomah Nur Aini Muthi'ah Muthi'ah Rofiqoh Husni Noormala Rosita Dewati, Rosita Sekar Kusumawati Sri Hartati Sri Hartati Yoesti Silvana Arianti Yos Wahyu Harinta

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