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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknik Industri E-Journal Home Economic and Tourism Jurnal Pendidikan Teknologi dan Kejuruan Jurnal Ilmu Sosial dan Humaniora Jurnal Teknologi Pangan Jurnal Teknologi Pertanian The Journal of Educational Development VOLT : Jurnal Ilmiah Pendidikan Teknik Elektro Mimbar Ilmu International Journal of Educational Dynamics (IJEDS) Food Science and Technology Journal (Foodscitech) LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Teknologi Pertanian Andalas Indonesian Journal of Halal Research Jurnal Pendidikan dan Keluarga Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Cakrawala: Jurnal Pendidikan Journal of Community Service Jurnal Aplikasi IPTEK Indonesia
Anni Faridah
Universitas Negeri Padang
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Physics Public Health Social Sciences Other

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IDENTIFIKASI PORANG GLUKOMANAN HASIL OPTIMASI EKSTRAKSI MENGGUNAKAN FTIR, SEM DAN NMR JURNAL TEKNOLOGI PANGAN, Anni Faridah
REKAPANGAN Vol 8, No 2 (2014): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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ABSTRACT The purpose of this study was to identify porang glucomannan result of optimization of extraction used FTIR, SEM, 1H-NMR and 13C-NMR to determine the microstructure, functional groups, and molecular structure of tubers porang glucomannan. Glucomannan extraction optimization using response surface method with ethanol. The identification results showed that the functional groups of glucose-mannose has extracted spectrum wave numbers, ie from 810.05 to 894.91 cm-1. While asetilnya functional groups, namely the 1730.03 cm-1 wave numbers, type vibration field C = O. In type vibration COC field has wave numbers, ie 1249.79 cm-1 mannose glucose spectrum of functional groups will be more sharply with the high levels of glucomannan. Micro granule structure extraction results had higher levels of hygiene or components fewer and fewer impurities. 1H-NMR spectra clearly that had glucose-mannose groups with chemical shifts ranged from d 3.29 to 4.45, while the 13C NMR showed the presence of several groups of glucose and mannose. Acetyl group chemical shift 181.4 ppm and 23.1 ppm on the C-6 glucose or mannose residues. Identification of flour porang with NMR strengthen the results of FTIR identification Keywords : porang glucomannan, identification, FTIR, SEM, NMR ABSTRAK   Penelitian ini bertujuan untuk mengidentifikasi porang glukomanan hasil optimasi ekstraksi menggunakan FTIR, SEM, spektrum 1H-NMR dan 13C-NMR untuk mengetahui mikrostruktur, gugus fungsi, dan struktur molekul glukomanan dari umbi porang. Optimasi ekstraksi glukomanan menggunakan metode respon permukaan dengan pelarut etanol. Hasil identifikasi menunjukkan bahwa gugus fungsi glukosa-manosa hasil ekstraksi mempunyai spektrum bilangan gelombang, yaitu 810,05 – 894,91 cm-1. Sedangkan gugus fungsi asetilnya, yaitu pada bilangan gelombang 1730,03 cm-1 tipe getaran bidang C=O. Pada tipe getaran bidang C-O-C  mempunyai bilangan gelombang, yaitu 1249,79 cm-1 Spektrum gugus fungsi glukosa manosa akan semakin tajam dengan semakin tingginya kadar glukomanan. Mikro stuktur granula hasil ekstraksi memiliki tingkat kebersihan yang semakin tinggi atau komponen pengotor semakin sedikit. Spektrum 1H-NMR  jelas yaitu memiliki gugus glukosa-manosa dengan pergeseran kimia berkisar  d 3,29 – 4,45, sedangkan 13C NMR  menunjukkan adanya beberapa gugus glukosa dan manosa. Gugus asetil  pergeseran kimia 181,4 ppm dan 23,1 ppm pada C-6  residu glukosa atau manosa. Identifikasi tepung porang dengan NMR memperkuat hasil dari identifikasi FTIR. Kata kunci : porang glukomanan, identifikasi, FTIR, SEM, NMR
AKTIFITAS ANTIBAKTERI EKSTRAK ETANOL 60% DAN EKSTRAK AIR KULIT BUAH NAGA MERAH TERHADAP BAKTERI STAPHYLOCOCCUS AUREUS DAN ESCHERICIA COLI (Antibacterial Activity of Ethanol 60% and Distilled Water Extract from Red Pitaya (Hylocereus Polyrhizus) Peel t JURNAL TEKNOLOGI PANGAN, Anni Faridah*, Daimon Syukri**, Rahmi H.
REKAPANGAN Vol 9, No 1 (2015): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract The purpose of this study was to compare the antibacterial activity of 60% ethanol and extracts distilled water from red pitaya (Hylocereus polyrhizus) peel to bacteria Staphylococcus aureus and Escherichia coli. The treatment used was the concentration of the extract with some dilution treatment. Antibacterial activity test performed using paper disc diffusion method and observation of inhibitory zone. The results showed that the antibacterial activity of ethanol extract of 60% and distilled water from red pitaya peel differ in inhibiting bacteria Staphylococcus aureus and Escherichia coli, where the ability of antibacterial against Staphylococcus aureus bacteria better than bacteria Escherichia coli. Keywords: ethanol 60% extract, distilled water, red pitaya peel, antibacterial   Abstrak Penelitian ini bertujuan untuk mengetahui perbandingan aktivitas antibakteri ekstrak etanol 60% dan ekatrak air dari kulit buah naga merah terhadap bakteri Staphylococcus aureus dan Eschericia coli. Perlakuan yang digunakan adalah konsentrasi ekstrak dengan beberapa perlakuan pengenceran. Pengujian aktivitas antibakteri dilakukan dengan menggunakan metode difusi kertas cakram serta pengamatan zone hambat. Hasil penelitian menunjukkan bahwa aktivitas antibakteri ekstrak etanol 60% dan air kulit buah naga merah berbeda dalam menghambat bakteri Staphylococcus aureus dan Eschericia coli, dimana kemampuan antibakteri terhadap bakteri Staphylococcus aureus lebih baik dari pada bakteri Eschericia coli. Kata kunci : ekstrak etanol 60%, air, kulit buah naga merah, antibakteri
Effect of Hydrogen Peroxide on Physicochemical Properties of Common Konjac (Amorphophallus oncophyllus) Flour by Maceration and Ultrasonic Methods Widjanarko, Simon Bambang; Sutrisno, Aji; Faridah, Anni
Jurnal Teknologi Pertanian Vol 12, No 3 (2011)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Common konjac flour (CKF) from Indonesia has dark brown in color and itching property that considered unsuitable for human consumption due to the high presence of calcium oxalate. Therefore it needs purification.  The objective of this research is to reduce the amount of calcium oxalate as well as to increase its glucomannan content, viscosity, beside to produce white CKF. CKF was extracted by maceration method for 4 hours with 40% ethanol solution containing hydrogen peroxide. This extraction process was repeated at 60% ethanol solution, as well as at 80% ethanol solution. Hydrogen peroxide concentrations used in this experiment were 0.5, 1, 1.5, 2, 2.5, and 3%.  “Bath type” ultrasonic was used to purify CKF for 15 minutes. The extraction process was similar to the above maceration method. The results showed that both maceration and ultrasonic extraction methods increased the degree of whiteness, glucomannan, and viscosity, in fact reduced the amount of calcium oxalate content. Conclusion of this experiment was that both extraction methods (maceration and ultrasonic) were achieved, when  CKF was washed in three levels of  ethanol solution, which  were at 40 %, followed by 60% and  80% ethanol  solutions  containing  0.5% hydrogen peroxide, in each stage of purification process.  The least hydrogen peroxide residue in CKF was shown by treating CKF in three levels of ethanol solution containing 0.5%  H2 O 2  which was 123.24 ppm. Keywords: common konjac flour, multistage ethanol washing, maceration, ultrasonic, hydrogen peroxide
PENGARUH UMUR SIMPAN BUAH NAGA DAN JENIS PELARUT TERHADAP EKSTRAKS BETASIANIN DARI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) (Save Life Effect And Type Of Solvent For Betasianin Extraction Of Red Pitaya Peel (Hylocereus Polyrhizus) Faridah, Anni
REKAPANGAN Vol 10, No 2 (2016): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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ABSTRAKBetasianin merupakan pigmen berwarna merah. Betasianin juga terdapat padakulit buah naga merah (Hylocereus polyrhizus) yang belum dimanfaatkan. Betasianindapat digunakan pada produk pangan, mengandung antioksidan, antimikroba,antiproliferative dan radical savenging. Penelitian ini bertujuan untuk mendapatkanekstrak betasianin yang maksimal pengaruh umur simpan buah naga merah dan jenispelarut yang digunakan. Rancangan penelitian adalah rancangan acak lengkap, duafaktor (RAL-faktorial) yaitu pengaruh umur simpan (1, 2, 3, 4 dan 5 hari) dan jenispelarut (aquades, aquades + asam asetat, aquadest + asam sitrat, etanol, etanol +asam asetat, etanol + asam sitrat. Hasil penelitian menunjukan bahwa ekstrakbetasianin dari kulit buah naga merah ditampakan pada panjang gelombangmaksimum 530 nm. Kombinasi perlakuan umur simpan hari kelima dengan jenispelarut aquadest menghasilkan pigmen betasianin kulit buah naga merah dengankualitas terbaik, dengan nilai absorbansi 0,449; konsentrasi 1243,6 ppm; intensitaswarna 3,05. Nilai tertinggi untuk rendemen dan zat padat terlarut yaitu pada umursimpan hari pertama dengan pelarut aquades + asam sitrat yaitu 34,03%; zat padatterlarut 3,457%.Kata kunci : betasianin, kulit buah naga merah, umur simpan, jenis pelarutABSTRACTBetasianin is a red pigment. Betasianin can be found in the fresh red pitayapeel (Hylocereus polyrhizus). Betasianin can be used in food products, antioxidants,antimicrobial, antiproliferative and radical scavenging. This aime of this study was toextract the maximum betasianin pigment which influenced by the shelf life of reddragon fruit and the type of solvent used. The study design wass a randomizedcomplete design, two-factor (RAL-factorial) that influence shelf life (1, 2, 3, 4 and 5days) and the type of solvent (distilled water, distilled water + acetic acid, distilled water+ citric acid, ethanol, ethanol + acetic acid, ethanol + citric acid. The results showedthat the betasianin extract from red pitaya peel gave the maximum wavelength of 530nm. Combination treatment of the shelf life of the fifth day with the kind of solventdistilled water, produce the best quality of betasianin extract with absorbance value at0.449; the concentration of 1243.6 ppm; the color intensity of 3.05. The highest valuefor the yield and dissolved solids that on the first day shelf life by solvent aquades +citric acid is 34.03%; 3.457% dissolved solids.Key words : betasianin, red pitaya peel, shelf life, solvent
Optimalisasi Formulasi Kue Putu Ayu Tepung Kulit Buah Naga Merah (Hylocereus Polyrhzus) Arnita, Julia Arnita; Faridah, Anni
Food Science and Technology Journal (Foodscitech) Vol. 1 No. 2 Desember 2018
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (643.898 KB) | DOI: 10.25139/fst.v1i2.1348

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Kue putu ayu merupakan jajanan pasar yang mudah ditemukan dan terbuat dari adonan bolu dengan tambahantoping kelapa parut. Kue putu ayu masih menggunakan pewarna sintetis, pewarna sintetis dapat diganti denganpewarna alami (lebih aman), salah satunya kulit buah naga merah (Hylocereus polyrhizus).  Penelitian inibertujuan untuk mendapatkan optimasi formulasi jumlah tepung kulit buah naga merah (X1), telur, (X2) dansantan kental (X3), terhadap kualitas sensori kue putu ayu. Metode yang digunakan adalah RSM, pendekatanCentral Conposite Design (CCD). Analisa data menggunakan software Design Expert versi 7.1. Hasil optimasi formulasi kue putu ayu yaitu tepung kulit buah naga merah 28,85 gr, telur 133.06 gr, santan kental 125 ml.Kualitas hasil optimasi  sensori yaitu volume (4.40), bentuk (4.80), warna (4.30), aroma (4.52), tekstur (3.47),dan rasa (4.75).
FORMULATION OPTIMISATION OF ROLLED PANCAKE WITH RED DRAGON FRUIT’S SKIN USING RESPONSE SURFACE METHODOLOGY Faridah, Anni Faridah
Food Science and Technology Journal (Foodscitech) Vol. 2 No. 1 Juli 2019
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (527.613 KB) | DOI: 10.25139/fst.v2i1.1735

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Kue Dadar (lit. pancake) is a green-coloured Indonesian cake, but in recent years it saw the colouring of the pancake is mainly using synthetic colouring. This type of colouring can be substituted with natural colourings such as Betalain, gathered from the skin of the red dragon fruit. The skin is also beneficial for human because it also contains fibre, pectin, and other nutritious contents. This research aims to obtain the formulation of red dragon skin pancake, using the factors of red dragon skin?s amount (X1), egg?s amount (X2), and thick coconut milk?s amount (X3). This research will be conducted through experiments, utilising Response Surface Methodology (RSM) and Central Composite Design (CCD). Data analysis will be assisted by Software Design Expert ver. 7.1. The results of this pancake formulation?s optimisation are 89.73 grams of red dragon fruit skin, 39.99 grams of egg, 167.78 ml of thick coconut milk and have a quadratic characteristic. Analysis results of R2 and Adjusted R2 by colour and texture response are 0.8720; 0.9500 and 0.9327; 0.9049 respectively. Response values on its optimal condition are 5.47 for colour and 5.62 for texture. Other quality values are 5.00 for shape (good shape), 5.23 for aroma (good smell), and 4.90 (sweet flavour).
Optimasi Produksi Tepung Porang dari Chip Porang Secara Mekanis dengan Metode Permukaan Respons Faridah, Anni; Widjanarko, Simon Bambang; Sutrisno, Aji; Susilo, Bambang
Jurnal Teknik Industri Vol 13, No 2 (2012): Agustus
Publisher : Department Industrial Engineering, University of Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1170.632 KB) | DOI: 10.22219/JTIUMM.Vol13.No2.158-166

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Porang Tuber (Amorphophallus oncophyllus) has high Glucomanan content which is very useful in food and non food industry as well as in medical industry. The only main problem in development of porang flour is its Calcium Oxalate content that stipulates irritation (itchiness) and health disorder. Optimization study of diminution (reduction) content of Calcium Oxalate during mechanical grinding process using stamp mill and blowing fractionation. Optimization was performed by applying Response Surface Model (RSM), central composite model. Three variables i.e. weight of porang chip, grinding time and grinding speed were studied in order to study the Calcium Oxalate content as a response. Response model obtained was quadratic which was acquired at 1.3 kg porang optimum weight; grinding time 17.4’8”; and grinding speed at 19,23 rpm. Optimum Calcium content has been predicted at 0.2978% which was 0.3% in actual, decrease 92,12% 
Analysis of Culinary Graduates Competency in SMKN 9 Padang Needed by Industry Using NVIVO 11 Yasmin, Lutfia; Faridah, Anni; Yulastri, Asmar
The Journal of Educational Development Vol 7 No 3 (2019): October 2019
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jed.v7i1.32315

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This study aims to analyze the competence of culinary graduates of SMK Negeri 9 Padang and the competency of graduates expected by the industry. This study uses a qualitative descriptive research method. The research was conducted in three different hotels in the city of Padang, namely Whiz Prime Hotel, Grand Inna Hotel, and Pangeran Beach Hotel. Informants in this study included the culinary industry where graduates worked as well as graduates working in the industry. There are two data collection techniques used, interviews and documentation. Processing data in this study using NVivo 11 software. The results of data analysis showed that there were 17 themes on cognitive aspects, 15 themes on affective aspects, and 18 themes on psychomotor aspects. The results of the analysis of the competence of culinary graduates from SMK Negeri 9 Padang, which is expected by the industry, show that there are 7 themes summarized from cognitive, affective, and psychomotor aspects. In general, the results of the study showed that the cognitive and psychomotor aspects of graduates were good. Cognitive and psychomotor aspects include eating and drinking services, non-alcoholic drinks, pastry, Indonesian food, and continental food. Whereas in the affective aspect an increase is needed, namely the level of self-confidence, adaptation, and discipline.
ANALISIS KUALITAS COOKIES BAYAM SANDRA, NOVITA; Yusuf, Liswarti; Faridah, Anni
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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The usage of spinach as a nutritious food which rich of vitamins, such as vitamin A, B, C and minerals or ferrum (Fe). The function of Fe is to prevent anemia, immune system disorder, and decrease the risk of cancer and hepatitis. The addition of spinach in making cookies can improve the nutrition of cookies. This research aim to analyze the impact of adding spinach, in this case; fresh spinach, blanched spinach and dried spinach to the quality of color, pored texture, brittled texture, spinach leaf aroma, sweetness, and the taste of spinach leaf to the cookies. The type of this research is an experiment by using random design method conducted in three. The result of hypothetical test shows that there are some impacts on the three treatments. The good influence is show by the addition spinach leaf which blanched and dried with the quality of color, pored texture, brittled texture, spinach leaf aroma, sweetness and the taste of spinach leaf.Hedonically tested, it is also shows that the blanched and dried spinach are much more preferable among the panelist. Keywords: Cookies, Spinach, Fe
PENGARUH PENAMBAHAN KOLANG-KALING TERHADAP KUALITAS NUGGET Ningsih, Tuti Ayu; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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This research was motivated on the use of fleas in food processed are not yet varied. The fleas contains crude fiber and high carbohydrates that are useful for the body and health. This study aims to analyze the effect of quality of fleas using 5%; 10%; And 15% on Nugget quality in terms of shape, color, flavour, texture and taste. This type of research is purely experimental with a completely randomized design method. The data used are primary data sourced from 30 semi-trained panelists by submitting the organoleptic test format. Analyze data using ANAVA, if Fcount> Ftable then proceed with Duncan test. The results showed that there was a significant effect on the addition of fleas as much as 5%, 10%, 15% to the quality of flavour, texture and nugget taste, while for the quality of shapes, colors, and hedonic tests there was no significant difference Because Fh <Ft.Keyword: Kolang-kaling, Nugget, Organoleptic Test.
Co-Authors AD, Orin AFRENGTY, TRI AYU Afridiani, Widya Aji Sutrisno AJI SUTRISNO Alersa1,, Firna Agus Anggraini, Rinella Ardilla, Tri Arnita, Julia Arnita Arnita, Julia Arnita Asmar Yulastri Astra Prima Budiarti Ayu Citra Ananda Bambang Susilo BAMBANG SUSILO Berhias Mentari Chadijah Mardhia Fadhilla Cici Yoma Roza Darlis Santi, Titen Dinda, Viola Karina Dwi, Elfrimo ELASTRI, APRINI Elida Elida Elida elida elida Erik Kurniawan, Erik Ernawati . Ezi Anggraini Ezi Anggraini Ezi Anggraini Ezi Angraini Fadhilla, F. fatmawati fatmawati fatmawahttp://jpk.ppj.unp.ac.id/index.ti Fiannisa, Resti Firdaus Firdaus Fitri, Annisa Eka Fitri, Ilsa Halipah, Siti Harahap, Nurhasanah Hasdi Aimon Heru Pramudia Indrayeni, Wiwik _ Irferamuna, Ade Jamhari Jamhari Jefriyanti, Ranti Kasmita Kasmita Kurnia, Nina Kurnia, Tessa Laela Jatmiko, Fadhilah Rizki Liswarti Yusuf Lucy Fridayati Lutfia Yasmin Marlis, Merisa Martines, Silvia Maswati Maswati Mega Wahyuni Melly, Melly Merta, Cindy Rahayu Minda Azhar Mohd Salehuddin Mohd Zahari Ningsih, Tuti Ayu Nora Oktavia, Nora Nur’asila, Nur’asila Oktavia, Putri Darma OVIYANTI, LINA Pramita, Resti Prasetyo, Ikhsan Pratiwi, Novia Utami Putri, Mia Anggelina Putri, Rani Kurnia Putri, Suki Ayu Rahimah Rahimah Rahma Fatiha Asri Rahmi Holinesti Ramadhani, Sri Retno Ranggi Rahimul Insan Reno Yelfi Ria Safitri Safitri Rima Oktaviani Ruaida Ruaida Ruaida, Ruaidar Ruhul Rosel SANDRA, NOVITA Sari Mustika Sari Mustika Sari, Wulan Puspita Sepryadi, Tri SEPTIKA, LIANDA Shinta Widya Ikrar SIMON BAMBANG WIDJANARKO Siska Indah Putri Siska Komala Sari Siska, Indah Amelia sri puji astuti Syamwil, Syamwil Tika Nur Ainy Titen Darlis Santi Tresia, Nesya Vitaloka, Yola Widya Afridiani Wirnelis Syarief Wirnelis Syarif Wiwik Gusnita YANTI, RAHMI Yasmin, Lutfia Yasri Yasri Yovita Sandra Yuliana Yuliana Yulianto, Deri Zahara SY, Nurul Muna Zaimel, Yossy Zuhri, Rezmia Zulni, Pelsi Zakia