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All Journal Jurnal Pengkajian dan Pengembangan Teknologi Pertanian Buletin Palawija Jurnal Ilmiah Administrasi Publik Jurnal Matematika Sains dan Teknologi Jurnal Penelitian Pertanian Tanaman Pangan Journal of Socioeconomics and Development JURNAL PANGAN Buletin Palawija

Dian Adi Anggraeni Elisabeth

Balai Penelitian Tanaman Aneka Kacang dan Umbi

Author-ID : 2674674

Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Mathematics Social Sciences Other

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PENDUGAAN UMUR SIMPAN MI KERING DARI TEPUNG KOMPOSIT TERIGU, KELADI, DAN UBI JALAR Elisabeth, Dian Adi Anggraeni; Setijorini, Ludivica Endang
Jurnal Matematika Sains dan Teknologi Vol 17 No 1 (2016)
Publisher : LPPM Universitas Terbuka

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This research aimed to investigate theshelf-life of wheat, taro, and sweet potato composite flours-based dried noodles produced by a women-farming group called“Mekar Sari” in thePelaga village, Badung District, Bali. The research was conducted fromMay until November 2014. The research onthe shelf-life wasbased on the water content changing patternsby usinga completely randomized design with four treatments of thickness of PE plastic, i.e. (a) P1=0,30 mm; (b) P2=0,32 mm; and (c) P3=0,35 mm; and (d) P4=0,40 mm. The identification of shelf-life adoptedthe acceleration method (ASLT = Accelerated Shelf Life Testing)together with the Arrhenius approach. The products were stored in various storage temperatures, i.e.,20oC, 30oC (room temperature) as a control, and40oC. The results showed that PE plastic 0,35 mm was suitable for dried noodle packaging. In room temperature, shelf-life of the dried noodle was about 46 weeks.  Penelitian ini bertujuan untuk mengetahui umur simpan mi kering dari tepung komposit terigu, keladi, dan ubijalar. Produk mi kering dihasilkan oleh kelompok wanita tani (KWT) Mekar Sari di Desa Pelaga, Kabupaten Badung, Bali. Penelitian dilaksanakan pada bulan Mei sampai November 2014. Penentuan umur simpan produk mi kering berdasarkan pola perubahan kadar air menggunakan rancangan acak lengkap dengan 4 (empat) perlakuan ketebalan plastik polietilen (PE), yaitu: (a) P1=0,30 mm; (b) P2=0,32 mm; dan (c) P3=0,35 mm; dan (d) P4=0,40 mm. Penentuan umur simpan menggunakan metode ASLT (Accelerated Shelf Life Testing) dengan pendekatan Arrhenius. Produk mi kering disimpan pada berbagai suhu penyimpanan, yaitu 20oC, 30oC (suhu ruang) sebagai kontrol, dan 40oC. Hasil menunjukkan bahwa pengemasan dalam plastik PE 0,35 mm lebih sesuai untuk penyimpanan mi kering. Pada suhu ruang, umur simpan mi kering dapat mencapai sekitar 46 minggu.  

PENGARUH PENGEMASAN DAN PELABELAN PADA PENERIMAAN MI KERING BERBAHAN BAKU TEPUNG KOMPOSIT UBIJALAR DAN KELADI Dian Adi Anggraeni Elisabeth
Jurnal Matematika Sains dan Teknologi Vol. 18 No. 2 (2017)
Publisher : LPPM Universitas Terbuka

Introduction of sweet potato and taro composite flours-based dried noodle productionwas conducted in Pelaga, Badung, Bali since 2013. Initial analysis found that dried noodle made from 70% wheat flour and 30% composite flours (80% taro flour and 20% sweet potato flour) was preferedbyrespondents. Minimum selling price for a pack of 200 grams was IDR 8,124.81, with R/C ratio was 1.30. The product packaged with special design and set with the brand name of ‘Labi Mie’ then was introduced to consumers in order to determine their acceptanceto the product. The study involved 32 respondents. Data was collected from semi-open questionnaires then analysed with a simply descriptive qualitative. Consumers stated that the information of expired date and net weight (75.00%) as well as nutrition fact (34.38%) were unclear. Then 68.75% consumers had no intention to buy the product with the reason of high price (50.00%) and unattractive(27.27%). The price of IDR 8,500 was considered too expensive by consumers. It should be less or equal to IDR 8,000.00 (87.50%). Only 6.25% consumers answered that reasonable price could be higher than minimum selling price. It should be admitted that these study results were still far from the expectation. However, it is a valuable input for farmers in developing their product in market. Introduksi produksi mi kering berbahan baku tepung komposit ubijalar dan keladi dilaksanakan di Pelaga, Badung, Bali sejak 2013. Hasil penelitian pendahuluan menunjukkan bahwa mi kering yang dibuat dari 70% tepung terigu dan 30% tepung komposit dengan perbandingan 80% tepung keladi dan 20% tepung ubijalar disukai oleh panelis. Harga jual minimum untuk mi kering kemasan 200 gram adalah Rp 8.124,81 dengan R/C rasio 1,30. Produk mi dikemas dengan desain khusus dan diberi label nama “Labi Mie” kemudian diperkenalkan kepada konsumen untuk mengetahui tingkat penerimaan mereka terhadap produk. Studi melibatkan 32 orang responden. Data dikumpulkan melalui kuesioner semi-terbuka, kemudian dianalisis secara deskriptif kualitatif sederhana. Konsumen menyatakan bahwa informasi tanggal kadaluwarsa danberat bersih produk tidak jelas (75+,00%), demikian juga daftar kandungan gizi (34,38+%). Sebanyak 68,75+ % konsumen menyatakan tidak berminat membeli produk karena alasan harga mahal (50,00%) dan produk tidak menarik (27,27 +%). Harga jual sebesar Rp 8.500 per kemasan 200 gram dinilai konsumen terlalu mahal. Harga jual seharusnya kurang atau sama dengan Rp 8.000 (87,50+%). Hanya 6,25+% konsumen yang menjawab bahwa harga yang pantas untuk produk adalah lebih tinggi dari harga jual minimum. Harus diakui bahwa hasil studi masih jauh dari perkiraan; namun hal tersebut dapat menjadi masukan bagi petani dalam mengembangkan produknya di pasaran.

PENDUGAAN UMUR SIMPAN MI KERING DARI TEPUNG KOMPOSIT TERIGU, KELADI, DAN UBI JALAR Dian Adi Anggraeni Elisabeth; Ludivica Endang Setijorini
Jurnal Matematika Sains dan Teknologi Vol. 17 No. 1 (2016)
Publisher : LPPM Universitas Terbuka

This research aimed to investigate theshelf-life of wheat, taro, and sweet potato composite flours-based dried noodles produced by a women-farming group called“Mekar Sari” in thePelaga village, Badung District, Bali. The research was conducted fromMay until November 2014. The research onthe shelf-life wasbased on the water content changing patternsby usinga completely randomized design with four treatments of thickness of PE plastic, i.e. (a) P1=0,30 mm; (b) P2=0,32 mm; and (c) P3=0,35 mm; and (d) P4=0,40 mm. The identification of shelf-life adoptedthe acceleration method (ASLT = Accelerated Shelf Life Testing)together with the Arrhenius approach. The products were stored in various storage temperatures, i.e.,20oC, 30oC (room temperature) as a control, and40oC. The results showed that PE plastic 0,35 mm was suitable for dried noodle packaging. In room temperature, shelf-life of the dried noodle was about 46 weeks. Penelitian ini bertujuan untuk mengetahui umur simpan mi kering dari tepung komposit terigu, keladi, dan ubijalar. Produk mi kering dihasilkan oleh kelompok wanita tani (KWT) Mekar Sari di Desa Pelaga, Kabupaten Badung, Bali. Penelitian dilaksanakan pada bulan Mei sampai November 2014. Penentuan umur simpan produk mi kering berdasarkan pola perubahan kadar air menggunakan rancangan acak lengkap dengan 4 (empat) perlakuan ketebalan plastik polietilen (PE), yaitu: (a) P1=0,30 mm; (b) P2=0,32 mm; dan (c) P3=0,35 mm; dan (d) P4=0,40 mm. Penentuan umur simpan menggunakan metode ASLT (Accelerated Shelf Life Testing) dengan pendekatan Arrhenius. Produk mi kering disimpan pada berbagai suhu penyimpanan, yaitu 20oC, 30oC (suhu ruang) sebagai kontrol, dan 40oC. Hasil menunjukkan bahwa pengemasan dalam plastik PE 0,35 mm lebih sesuai untuk penyimpanan mi kering. Pada suhu ruang, umur simpan mi kering dapat mencapai sekitar 46 minggu.

KERAGAAN MUTU BIJI KAKAO KERING DAN PRODUK SETENGAH JADI COKELAT PADA BERBAGAI TINGKATAN FERMENTASI Dian Adi A. Elisabeth; Ludivica Endang Setijorini
Jurnal Matematika Sains dan Teknologi Vol. 10 No. 1 (2009)
Publisher : LPPM Universitas Terbuka

Basic of cocoa bean preparation process is fermentation. Fermentation is done especially to improve and build specific chocolate flavour of cocoa bean and its products, i. e. cocoa liquor, butter, and powder; and also to decrease the disliked flavors, like bitter and acid. Research of cocoa bean fermentation was hold on in Subak Abian Pucaksari, Tabanan. This research involved 20 cooperative farmers with 0,5 hectare farm area per each farmer. The treatment used was time of cocoa bean fermentation, i.e. without fermentation, not fully fermentation (4 days), and fully fermentation (5 days). Variables observed were dried cocoa beans physic and chemical quality, and also cocoa products chemical and organoleptic quality. Organoleptic test done to cocoa liquor and powder was descriptive and ranking test used 15 semi-trained panelists. The result showed that the fermentation process had significant influence to dried cocoa beans chemical quality and its products. Fermentation had no significant influence to dried cocoa beans physic quality. For organoleptic quality attributes, all panelists gave the highest rank for cocoa liquor and powder prepared from fully fermented cocoa bean.

Co-Authors Afandi Kristiono Arief Harsono Arief Harsono Didik Sucahyono Erliana Ginting Erliana Ginting Erliana Ginting Fachrur Rozi Fawzan Sigma Aurum Fawzan Sigma Aurum Harsono, Arief Henny Kuntyastuti Jemmy Rinaldi Joko Restuono Ludivica Endang Setijorini, Ludivica Endang Novita Nugrahaeni Prasetiaswati, Nila Rahmi Yulifianti Salam Agus Riyanto Siti Muzaiyanah Sutrisno Sutrisno Titik Sundari

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