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All Journal Sainteks CHEMICA Jurnal Teknik Kimia Agrointek Jurnal Agroindustri Majalah Obat Tradisional Jurnal Empower : Jurnal Pengembangan Masyarakat Islam Agroindustrial Technology Journal Jurnal Teknologi Pertanian Mediagro JURNAL AGROINDUSTRI HALAL
Ika Dyah Kumalasari
Universitas Ahmad Dahlan
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences

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Evaluasi Proses Produksi dan Pengemasan Modified Cassava Flour (Mocaf) di PT Rumah Mocaf Kabupaten Banjarnegara, Jawa Tengah Ika Dyah Kumalasari; Zaimul Azizzah
Sainteks Vol 19, No 1 (2022): April
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/sainteks.v19i1.13448

Abstract

Tepung mocaf adalah tepung yang terbuat dari bahan baku singkong yang dimodifikasi dengan proses fermentasi. Kualitas suatu produk sangat penting bagi perusahaan agar proses produksi berjalan dengan baik dan tidak memiliki hambatan. Tujuan dari penelitian ini adalah untuk mengevaluasi proses produksi dan pengemasan produk tepung mocaf di PT Rumah Mocaf Kabupaten Banjarnegara Jawa Tengah. Metode penelitian dilakukan dengan cara pengamatan langsung, wawancara dengan karyawan, pengambilan data proses produksi dan pengemasan produk, dan identifikasi cacat produk. Analisis jumlah dan cacat tertinggi menggunakan diagram pareto dan analisis penyebab cacat produk menggunakan diagram fishbone. Berdasarkan hasil analisis identifikasi cacat produk, dapat diketahui bahwa cacat tepung mocaf terdapat pada kesalahan proses pengeringan, pengupasan kulit singkong dan pencucian, fermentasi, penggilingan. Hasil analisis pareto menunjukkan bahwa jenis cacat yang menyebabkan kerusakan pada tepung mocaf adalah adanya bau asam dengan presentase 42% (cacat tertinggi), warna tepung tidak putih 25%, kadar air tinggi 21% dan bentuk tepung agak kasar 13%. Hasil analisis jenis cacat kemasan pada proses pengemasan tepung mocaf adalah kerusakan saat penyimpanan seperti terbentuk lubang pada kemasan, tanggal produksi atau tanggal kadaluwarsa yang tidak terlihat, kemasan tidak tertutup rapat dan kemasan rusak pada saat di-sealer. Faktor penyebab cacat tepung mocaf berdasarkan analisis diagram fishbone yaitu dari bahan baku, mesin, metode, pekerjaan dan lingkungan. 
Potential of Active Compounds in Mangroves as Food Preservatives: a Literature Review Irnanda Ummi Sofia; Ika Dyah Kumalasari; Noridah Binti Osman
Sainteks Vol 19, No 1 (2022): April
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/sainteks.v19i1.13453

Abstract

Mangroves have an essential role in food and nutrition for the public and coastal communities. This study aimed to obtain a general description of the types of mangrove plants, their content of bioactive compounds, extraction methods, and the potential for development and processing as alternative food sources. This study was a literature review that collected articles from Google Scholar, Semantic Scholar, ScienceDirect, and Hindawi based on relevant articles. The types of mangrove plants whose fruit can be developed as food include Avicennia marina, A. alba, A. lanata, Bruguiera gymnorhiza, Sonneratia alba, and Nipah fruticans. From an economic point of view, mangroves can be used as various processed foods, beverages, and food materials.
PHYSICAL CHARACTERISTICS AND SENSORIC ACCEPTANCE OF JAM SHEET WITH ADDITION OF KALAMANSI ORANGE Lydia Rahma Wati; Ika Dyah Kumalasari; Wilda Mika Sari
Jurnal Agroindustri Vol 11, No 2 (2021)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.11.2.82-91

Abstract

Kalamansi orange jam is processed from calamansi orange fruit with the addition of papaya as a color balancer and pectin source to improve the texture of sheet jam. The aim of the research was to analyze the physical, chemical, and organoleptic properties of kalamansi orange sheet jam. Completely Randomized Design (CRD) with 1 (one) factor, namely the addition of kalamansi orange juice (10%, 20%, 30%, 40% and 50% and repeated 4 (four) times. The variables observed were physical changes, syneresis, total dissolved solids test, and shelf life. The data obtained was analyzed by the ANOVA test. The results showed that leaf jam with Calamansi orange juice had no significant effect on the overall sensory test.The best treatment in the study of kalamansi orange sheet jam was found in the addition of Kalamansi orange juice formulation F1 (10%) with a syneresis value of 0.003%; the level of damage to the kalamansi orange jam occurred on day 6 at F1 (10%), F2 (20%), F3 (30%) and F5 (50%) characterized by pale color, dry texture, hard and white grains appeared on the surface. and taste bland; total dissolved solids (TPT) of 34.6%ºbrix; and organoleptic with the panelist's preference level for kalamansi orange sheet jam of 5.64 (like slightly). Kalamansi orange has the potential to be developed into sheet jam preparations with good physical and organoleptic properties.
Yoghurt Fortified Formulation of Lakum Fruit (Cayratia trifolia (L.) Domin) Extract as an Antioxidant Weni Puspita; Nurkhasanah Nurkhasanah; Ika Dyah Kumalasari
Majalah Obat Tradisional Vol 23, No 3 (2018)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (245.928 KB) | DOI: 10.22146/mot.35405

Abstract

Lakum (Cayratia trifolia (L.) Domin) contains a lot of anthocyanin. Anthocyanin in Lakum fruit has a high stability if stored at low temperatures, acidic conditions, and without light. The acidic product such as yogurt can provide an optimum condition for anthocyanin stability and antioxidant activity. The purpose of this study was to optimize yogurt formulation fortified by lakum fruit extract as an antioxidant according to the requirements of the Indonesian National Standard (SNI). Lakum fruit extract was formulated in yogurt with various concentrations at 0%, 5%, 7.5% and 10%. Evaluations were carried out including tests of physical, chemical and microbiological properties and anthocyanin test and antioxidant of yogurt. The results showed that the yogurt formula fortified lakum fruit extract at 7.5% concentration resulted highest anthocyanin stability and antioxidant activity that fulfilled SNI requirements and the preferred level of respondents' preference with anthocyanin levels of 53.35±1.04 mg/L, antioxidant activity 69.15±0.24%, t90 7.97 days, total of lactic acid bacteria (LAB) 48.2x107 colony/gram, fat 3.72±0.03%, pH 3.87±0.03, total acid 0.83±0.06%, viscosity 639.07±2.06 cP, protein of 4.90±0.11%, hedonic test, 6.88 (like), and organoleptic purple (5), the distinctive aroma of lakum fruit (4.95), sour taste (4.85), fine texture (4.9) and slightly liquid viscosity (4.85).
Pendampingan Pengelolaan Sampah Menuju Desa Peduli Sampah di Desa Semanu Kabupaten Gunung Kidul Alia Ariesta; Okka Adiyanto; Utaminingsih Linarti; Isana Arum Primasari; Endah Utami; Gita Indah Budiarti; Ika Dyah Kumalasari; Titisari Juwitaningtyas
Empower: Jurnal Pengembangan Masyarakat Islam Vol 6, No 1 (2021)
Publisher : IAIN Syekh Nurjati Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24235/empower.v6i1.9971

Abstract

Waste management is an important thing that needs to be resolved. The accumulation of garbage and the not yet managed urban and rural waste are one of the driving factors for this community service. Desa Semanu is one of the villages that already has a TPS-3R in Gunung Kidul Regency but the TPS-3R has not been utilized optimally. This study uses a qualitative method with community empowerment program. Aims for this research is to know the implementation of community empowerment programs. Furthermore, the purpose community service is to make Desa Semanu into a village that cares about waste by taking advantage of the integration of TPS 3R and a waste bank. One of the activities that have been carried out to support a village that cares about waste is by providing counseling about the dangers of burning waste to the environment and health. In addition, there was also counseling on the assistance of the Ahmad Dahlan University Center of Energy and Environmental Studies to make Desa Semanu can make a Waste Care Village. Based on the evaluation that has been carried out, most of the extension participants have increased their knowledge of solid waste knowledge.
Analisis mikrobiologi dan organoleptik mi basah hasil formulasi dengan penggunaan ekstrak bunga telang (Clitoria ternatea L.) sebagai pengawet alami dan antioksidan Nurul Esti Handayani; Ika Dyah Kumalasari
AGROINTEK Vol 16, No 2 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i2.12557

Abstract

Clitoria ternatea is a promisiing material to as one of natural preservatives because it contains tannin compounds, carbohydrates, saponins, anthocyanins, flavonoids that has function as antibacterial and antioxidants. This study aims to determine the organoleptic and microbiological properties of wet noodle of Clitoria ternatea extract with various concentrations. This study used a completely randomized design (CRD) consisting of 4 formulations P1 (without extract), P2 (12,5 ml), P3 (25 ml), and P4 (37,5 ml). All formulations were carried out by organoleptic analysis with parameters of color, aroma, taste, hardness, stickiness, elasticity, and overall, then wet noodles with storage treatment of 0 hours, 12 hours, and 24 hours were subjected to microbiological tests. Wet noodles with the most preferred formulation at 0 hours, 12 hours, and 24 hours storage were subjected to chemical analysis tests. Wet noodles with data were analyzed by Analysis of Variance (ANOVA). If there is a significant difference between the treatments, it is continued with Duncan's test. The results showed that wet noodles with highest hedonic score ranged between 3.14-3.80 at 1-5 scale for color, aroma, taste, stickiness, elasticity, and texture was made using 25 ml butterfly pea extract indicated its preferability. This wet noodles proximate content also change during storage correlated to microbiological characteristics. The higher butterfly pea extract concentration, the higher bacteria growth inhbition capacity. Addition of butterfly pea extract had 63.07 % antioxidant activity. The result indicated that butterfly pea extract addition to wet noodles was preferable increased noodles shelf life while inhibited bacteria and fungi growth better than control, thus had potential as natural preservative for wet noodles
EVALUATION OF SENSORY AND MICROBIOLOGICAL ANALOGUE MEAT MADE OF CASHEW FRUIT AND RED BEAN FLOUR Ika Dyah Kumalasari; Gresa Dania Arta Dinata; Ibdal Satar
Jurnal Agroindustri Vol 12, No 1 (2022)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.12.1.1-11

Abstract

Cashew fruit contains high levels of vitamin C and has a high antioxidant content. This study aims to determine the acceptance of analog meat, the number of bacteria, and to determine the shelf life of analog meat made from cashew fruit (Anacardium occidentale L.) and red bean flour (Phaseolus vulgaris L.). The experiment used in this study was a single factor Completely Randomized (CRD) with 5 treatment levels %w/w design of cashew nuts and red bean flour, namely F1 (60%:20%); F2 (50%:30%); F3 (40%:40%); F4 (30%:50%); and F5 (20%:60%) with the addition of 20% white oyster mushroom for each formulation. The method used in this research is a sensory test, total plate number test, and observation of shelf life, then the data obtained will be analyzed by one way ANOVA test and further tests are carried out using Duncan to determine the significant difference between each treatment. The results showed that the sensory properties of the color parameter which had the highest value were F4 which had a significant effect on an average of 3.77, the aroma parameter which had the highest value was F3 which had a significant effect on an average of 3.80, the taste parameter which had the highest value was F1. significant effect on an average of 3.70, the texture parameter which has the highest value is F3 which has a significant effect on an average of 3.83, and the overall preference level parameter which has the highest value is F3 which has a significant effect on an average of 3.6. Be based 2019 BPOM regulations (ISO 4833-1; SNI 2897), the analogue meat of red bean flour F1, F2, F3, F4, and F5 has met the SNI 2897 standard requirements for analoge meat, and does not exceed the microbial contamination threshold with a vulnerability of 3.0 x 103 cfu/gto 18, 3 x 103 cfu/g. The shelflife prediction was 3-7days at room temperature, in which the analog meat has experienced changes in smell and appearance, however there was no change in smell and appearance upon stored at cold temperature for 1 -7 days.
Pengendalian mutu modified cassava flour (mocaf) di PT. Rumah Mocaf Indonesia, Banjarnegara, Jawa Tengah Afist Azkiya Sidqi; Ika Dyah Kumalasari
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.11747

Abstract

Indonesia is a country with abundant products in agriculture and plantation. One of the agricultural products in Indonesia is cassava. PT Rumah Mocaf Indonesia is a company that focuses on developing mocaf products to improve the welfare of cassava farmers and drive the rural economy. Company produce mocaf following company standards and SNI, one of the requirements is quality control of mocaf production for continuous evaluation and improvement to achieve the condition with no defective products. The purpose of mocaf quality control is to find out the types of defects and the factors that cause them. The sampling method, in this case, used random sampling, and the quality control used The Seven Tools method combining Pareto Chart and Fishbone Diagram. Based on the results of the analysis that has been carried out, the results of the Pareto Chart show that there are several types of defects, there are in odor, color, and moisture, with the chief defect of mocaf found in the odor criteria of flour with 44 % chief defect. The results of the Fishbone Diagram show the factors that cause defects in mocaf are influenced by man factor due to the lack of knowledge and skills when carrying out the mocaf productions, material factor due to long growing period with high moisture content, method factor due to unstable drying temperature and enzyme dose and time during fermentation there are not following regulations, machine factor due to dirty machine and small capacities of the machine, and environment factor due to unpredictable weather and temperature.
Pengaruh penambahan buah jambu mete (Anacardium occidentale) dan isolat protein kedelai terhadap sifat organoleptik, angka lempeng total dan umur simpan daging analog Ika Dyah Kumalasari; Annisa Suci Amaliya Rohman
AGROINTEK Vol 16, No 3 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i3.13376

Abstract

Meat analogue is a product made from vegetable protein, but conforms to or is similar to the properties of real meat. The quality of a food is determined by its physical, sensory quality, and chemistry including nutritional value and microbiology. The purpose of this study was to determine the acceptability and preference level of organoleptic properties, total plate number and the estimated shelf life of analog meat. The study used five %w/w ratios of cashew fruit: Isolated soy protein: white oyster mushroom, namely F1 (60%:20%:20%); F2 (50%:30%:20%); F3 (40%;40%:20%); F4 (30%:50%:20%); and F5 (20%:60%:20%). The study was conducted in five stages, namely the process of making analog meat, testing product acceptability (scoring), testing organoleptic properties, testing total plate count, and estimating shelf life product. The results of the test on the difference in the treatment of the addition of cashew fruit and ISP affect the acceptability of analog meat. The organoleptic test on the level of preference had a significant effect (p 0.05) on the color, scent, taste, texture, and overall preference of analog meat. The most preferred analog meat color is F1, while the aroma, taste, texture, and overall preference for analog meat are F2. The ALT values of analog meat F1, F2, F3, F4, and F5 that were tested still met the requirements set by BPOM Number 13 of 2019. Analog meat stored at room temperature (20-25˚C) only lasted 2 days, while in cold storage (15-18˚C) can still last for 7 days. Cashew fruit meat has the potential to be developed into analog meat substitutes for animal meat that is organoleptically accepted and meets food safety criteria.
IMPLEMENTASI PROGRAM DIVERSIFIKASI PRODUK PANGAN LOKAL DI DINAS KETAHANAN PANGAN PROVINSI JAWA TENGAH Riantika Aulia Putri; Ika Dyah Kumalasari; Bakti Utama
MEDIAGRO Vol 18, No 1 (2022)
Publisher : Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (164.265 KB) | DOI: 10.31942/mediagro.v18i1.4973

Abstract

In Indonesia, rice is a staple food that has high carbohydrates and is consumed by all Indonesian people. The high consumption of rice in Indonesia causes a decrease in the level of consumption of non-rice food and the low consumption of animal protein, vegetables, and fruits. Until the government made the slogan "full doesn't have to be rice" and held a program to change people's mindsets, namely with a diversification program for local food products. The purpose of this analysis is to find out the results of the implementation of the Local Food Product Diversification Program in the Women Farmers Group (KWT)/ Micro Small Medium Enterprises (UMKM) and the community at the Food Security Office of Central Java Province. The analytical methods used in the Local Food Product Diversification Program through interviews and literature studies are descriptive analysis, fishbone diagrams, and Strength Weakness Opportunity Threats (SWOT) analysis. The results of the implementation of the Local Food Diversification Program for KWT/UMKM and the community are that it can increase the income/turnover of the KWT/UMKM and direct the community to consume local food to achieve the ideal Food Hope Pattern (PPH) score so as to reduce excessive rice consumption.
Co-Authors Afist Azkiya Sidqi Alia Ariesta Amatullah Tsurayya Adilah Annisa Suci Amaliya Rohman Annisa Suci Amaliya Rohman Bakti Utama Citra Mutiara Putri Endah Sulistiawati Endah Utami Gita Indah Budiarti Gresa Dania Arta Dinata Ibdal Satar Irnanda Ummi Sofia Isana Arum Primasari Khairunnisa Indah Safitri Lydia Rahma Wati Mitha Ulli Rahmatillah Noridah Binti Osman Nurkhasanah Nurkhasanah Nurul Esti Handayani Okka Adiyanto Qaulina Tsabit Rani Febrina Putri Riantika Aulia Putri Riantika Aulia Putri Suniyah Alfiyati Titisari Juwitaningtyas Utaminingsih Linarti, Utaminingsih Weni Puspita Wilda Mika Sari Zaimul Azizzah