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All Journal Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Jurnal Agroindustri WIDYA LAKSANA Jurnal Teknologi Pangan Bulletin of Culinary Art and Hospitality Jurnal Inovasi Teknologi dan Edukasi Teknik
Kiranawati, Titi Mutiara
Universitas Negeri Malang
Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Education Electrical & Electronics Engineering Energy Health Professions Industrial & Manufacturing Engineering Veterinary Other

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KADAR PROKSIMAT DAN SIFAT FISIK IKAN TAWES (Barbonymus gonionotus) DENGAN LAMA WAKTU PRESTO BERBEDA Kiranawati, Titi Mutiara; Wibowotomo, Budi; Hakim, Widho Rofi
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol 12, No 3 (2021)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jppkk.v12i3.35347

Abstract

Ikan tawes presto merupakan salah satu olahan diversifikasi pangan. Pengolahan ikan tawes dalam bentuk diversifikasi pangan menggunakan metode perebusan bertekanan tinggi atau yang dikenal secara umum dengan presto. Penelitian ini bertujuan untuk mengetahui kadar air, kadar protein, kadar lemak, kadar abu, kadar karbohidrat, sifat fisik tekstur kekerasan tulang dan sifat fisik warna dengan lama perebusan bertekanan tinggi 60, 90 dan 120 menit. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) sebanyak dua kali pengulangan pada setiap perlakuan. Data dianalisis menggunakan ANOVA dengan uji lanjut DMRT. Penelitian ini menunjukkan bahwa lama waktu perebusan bertekanan tinggi  berpengaruh terhadap kadar air, kadar protein, kadar lemak, kadar abu, kadar karbohidrat, sifat fisik tekstur kekerasan tulang dan sifat fisik warna ikan tawes presto. Hasil penelitian menunjukkan perebusan bertekanan tinggi 60 menit memiliki nilai tertinggi tingkat kecerahan warna (L) 81,37, tingkat warna kekuningan (b+) 38,48, kadar abu 14,85% dan kadar karbohidrat 4,22% sedangkan perebusan bertekanan tinggi 60 menit memiliki nilai terendah tingkat warna kemerahan (a+) 2,76 dan kadar air sebesar 34,40%. Serta perebusan bertekanan tinggi 120 menit memiliki nilai tertinggi kadar protein 29,82% dan kadar lemak 19,16%.
KADAR PROKSIMAT DAN SIFAT FISIK IKAN TAWES (Barbonymus gonionotus) DENGAN LAMA WAKTU PRESTO BERBEDA Titi Mutiara Kiranawati; Budi Wibowotomo; Widho Rofi Hakim
Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Vol. 12 No. 3 (2021)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jppkk.v12i3.35347

Abstract

Ikan tawes presto merupakan salah satu olahan diversifikasi pangan. Pengolahan ikan tawes dalam bentuk diversifikasi pangan menggunakan metode perebusan bertekanan tinggi atau yang dikenal secara umum dengan presto. Penelitian ini bertujuan untuk mengetahui kadar air, kadar protein, kadar lemak, kadar abu, kadar karbohidrat, sifat fisik tekstur kekerasan tulang dan sifat fisik warna dengan lama perebusan bertekanan tinggi 60, 90 dan 120 menit. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) sebanyak dua kali pengulangan pada setiap perlakuan. Data dianalisis menggunakan ANOVA dengan uji lanjut DMRT. Penelitian ini menunjukkan bahwa lama waktu perebusan bertekanan tinggi  berpengaruh terhadap kadar air, kadar protein, kadar lemak, kadar abu, kadar karbohidrat, sifat fisik tekstur kekerasan tulang dan sifat fisik warna ikan tawes presto. Hasil penelitian menunjukkan perebusan bertekanan tinggi 60 menit memiliki nilai tertinggi tingkat kecerahan warna (L) 81,37, tingkat warna kekuningan (b+) 38,48, kadar abu 14,85% dan kadar karbohidrat 4,22% sedangkan perebusan bertekanan tinggi 60 menit memiliki nilai terendah tingkat warna kemerahan (a+) 2,76 dan kadar air sebesar 34,40%. Serta perebusan bertekanan tinggi 120 menit memiliki nilai tertinggi kadar protein 29,82% dan kadar lemak 19,16%.
EFFECT OF LONG FERMENTATION OF DOUGH ON PHYSICAL AND CHEMICAL PROPERTIES OF CRACKERS SUBSTITUTION OF COMPOSITE FLOUR Titi Mutiara Kiranawati; Ummi Rohajatien; Rahma Safira Jayanti
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.11.2.133-142

Abstract

 Composite flour is flour made from two foodstuffs, namely Tengger potatoes and moringa leaves. Composite flour can be used as a substitute substitute for wheat flour substitutes for the manufacture of crackers products. Crackers are a type of biscuits that go through the fermentation process. Fermentation aims to maturate the dough, forming a good taste and texture. This study aims to find out ptorein levels, moisture content, free fatty acid content, flowering power, broken power and browning index crackers substitution of composite flour with fermentation duration of 0 hours, 1 hour, and 2 hours. This study is an experimental study using a Complete RandomIzed Design with 3 treatments and two replays. The data was statistically tested using ANOVA and Duncan's Multiple Range Test (DMRT). The results of the analysis showed the long fermentation treatment of dough crackers differed markedly from its chemical properties and physical properties. Crackers with a fermentation time of 2 hours contain the highest protein content of 16.44%, the greatest moisture content of 0.916%, and the lowest free fatty acid content of 0.014%, and physical properties including the highest growth power of 28.237%, the lowest broken power of 0.006N/Cm² and the brownish index of 88.469%.
THE EFFECT OF CARRAGEENAN AND LEMON RATIO ON ANTIOXIDANT ACTIVITY AND PHYSICAL PROPERTIES OF JELLY BUTTERFLY PEA Titi Mutiara Kiranawati; Rina Rifqie Mariana; Nindry Efrinasari
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.12.1.29-38

Abstract

Plant-derived pigments are becoming increasingly important globally as a potential source of biocolours for their versatility and avoiding the health hazards caused by synthetic colours. The use of additives such as preservatives, artificial flavours, and artificial coloring can cause allergic reactions in consumers, and chemical compounds can build up in the body. Previous studies on food colors have focused primarily on synthetic and chemical colors, their stability, metabolism and toxicity, but recent attention has been directed to the biochemical aspects of plant-derived food colors and studies of their utilization. One of the plants that can be used as a dye was the Telang flower. Telang flower (Clitoria ternatea L.) was a flower that has the potential to be an alternative natural food coloring agent in an effort to minimize the use of synthetic dyes and has antioxidant compounds that are beneficial to the body. This study aims to determine the amount of use of butterfly pea flower extract, to analyze the effect of different treatments with the addition of carrageenan and lemon on antioxidant activity and physical properties (viscosity and color). Jelly drink from butterfly pea flower extract in this study used a factorial completely randomized design (RALF) with three levels each. The first factor is carrageenan (0.25%, 0.50%, 0.75%) and the second factor is lemon concentration (1%, 2%, and 3%). Each treatment was repeated 3 times. The results of this study indicate that the difference in the use of the addition of carrageenan: lemon has a significant effect on antioxidant activity, viscosity, and color of jelly drink with telang flower juice. It can be concluded that the higher the concentration of carrageenan and lemon, the higher the antioxidant activity and viscosity produced, and the use of lemon and carrageenan can affect the physical properties of the Jelly drink product with butterfly pea flower juice.
Kualitas Yoghurt dengan Variasi Rasio Susu Kacang Tolo (Vigna unguiculata (L.) Walp ssp) dan Susu Sapi Erwanti Anggraini Anggrek; Titi Mutiara Kiranawati; Rina Rifqie Mariana
Jurnal Teknologi Pangan Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (103.692 KB) | DOI: 10.14710/jtp.2018.21205

Abstract

Penelitian analisis kualitas yoghurt dengan variasi rasio kacang tolo dan susu sapi bertujuan untuk menganalisis kandungan gizi ketiga formula yoghurt seperti, kadar protein, kadar lemak, kadar abu, dan total asam. Yoghurt susu kacang tolo juga ditentukan melalui uji hedonik yang melibatkan 52 panelis dengan dua kali pengulangan yang kemudian dianalisis dengan ANOVA. yang dilanjutkan dengan uji  Duncan’s. Hasil penelitian menunjukkan bahwa perbedaan rasio susu kacang tolo dan susu sapi berpengaruh terhadap kandungan gizi yoghurt dan uji kesukaan. Rasio paling disukai yaitu pada rasio 50% susu kacang tolo : 50% susu sapi. Kandungan gizi yang diperoleh yaitu kadar protein 3,89%, kadar lemak 2,61%, kadar abu 0,12%, total asam 1,58% dan tingkat kecerahan warna, tingkat warna merah (makin besar makin gelap) (a+) yang paling tinggi ditunjukkan oleh yoghurt dengan rasio susu kacang tolo 70% dan susu sapi dengan 30%. Sedangkan yang memiliki tingkat paling cerah mempunyai kecerahan (L) (makin besar makin terang) dan tingkat warna kuning (makin besar makin terang) (b+) ditunjukan  oleh yoghurt dengan rasio susu kacang tolo 50% dan susu sapi dengan 50%. Tingkat kesukaan terhadap rasa  dengan skor 4,2 (agak suka),   uji kesukaan terhadap tekstur  dengan skor 3,84 (agak suka), serta tingkat kesukaaan terhadap warna dengan skor 4 (Agak Suka). Kesimpulan penelitian ini secara organoleptik dari uji hedonik adalah yoghurt yang paling disukai yaitu pada rasio 50% susu kacang tolo : 50% susu sapi. Pada uji hedonik warna yoghurt tersebut memiliki warna yang paling cerah, dari uji hedonik aroma yoghurt tersebut memiliki aroma asam yang merupakan khas dari yoghurt, dari segi tekstur yoghurt dengan rasio tersebut memiliki tekstur yang lebih lembut dan kental, dan dari uji hedonik rasa yoghurt tersebut tidak memiliki rasa langu yang disebabkan oleh kandungan enzim lipoksigenase menghidrolisa pada kacang tolo.
PENGEMBANGAN PRODUK OLAHAN BERBASIS PERIKANAN SEBAGAI PENUNJANG PARIWISATA DI DESA SAMBIGEDE KECAMATAN SUMBERPUCUNG KABUPATEN MALANG Titi Mutiara Kiranawati
JURNAL WIDYA LAKSANA Vol 12 No 1 (2023)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jwl.v12i1.33556

Abstract

Desa Sambigede Kecamatan Sumberpucung Kabupaten Malang, merupakan desa yang mempunyai potensi sumber daya alam perikanan yang melimpah serta potensi wisata Kebon Watu. Ekonomi masyarakat bertumpu pada hasil perikanan, seperti menjual ikan segar di pasar setempat. Masyarakat belum mampu mengembangkan secara maksimal keunggulan tersebut untuk dijadikan sebagai sumber penghasilan. Permasalahan yang dirasakan yaitu tingkat pengetahuan masyarakat dalam teknologi pengolahan produk olahan hasil perikanan yang bermutu atau sesuai Standar Nasional Indonesia masih rendah. Kegiatan pengabdian pada masyarakat ini bertujuan mentransfer ilmu pengetahuan dan keterampilan pengolahan ikan untuk meningkatkan pendapatan masyarakat dan sebagai penunjang pariwisata. Metode pelaksanaan yaitu dengan melakukan pelatihan dan pendampingan. Hasil kegiatan pendampingan ini adalah masyarakat dapat memanfaatkan ikan menjadi kerupuk tulang dan kulit ikan, Basreng, dendeng ikan dan opak singkong rasa ikan. Penyuluhan dan pendampingan meningkatkan pengetahuan dan keterampilan masyarakat dalam pengolahan ikan
Physical and Chemistry Characteristics of Ice Cream with Additional Bitter Melon Puree Kukuh Saputryasto; Titi Mutiara Kiranawati; Laili Hidayati
Bulletin of Culinary Art and Hospitality Vol. 1 No. 1 (2021)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (337.855 KB) | DOI: 10.17977/um069v1i12021p13-23

Abstract

Ice cream made from added with bitter melon puree it is hoped will get a unique taste. The processing of this ice cream utilizes the abundant yield of bitter melon from an area. This study aims to examine the chemical properties (vitamin C, and β-carotene) and physical properties (viscosity, overrun, and melting power). The type of research used is experimental research. The design in this study used a completely randomized design (CRD) with one treatment, namely the addition of bitter melon puree with three percentages (50 percent, 40 percent, 30 percent). The data obtained were then analyzed using the ANOVA method if there was a difference followed by DMRT. There are significant differences in vitamin C levels, β-carotene levels, viscosity, overrun value, and melting power. The highest levels of vitamin C were found in the addition of bitter melon puree by 50 percent, the highest β-carotene levels were found in the addition of bitter melon puree by 50 percent, viscosity was found in the addition of bitter melon puree by 50 percent, the highest overrun value was found in the addition of bitter melon puree by 50 percent, and the highest melting power was found in the addition of bitter melon puree by 50 percent. The conclusion obtained from this study is that the addition of more bitter melon puree will increase levels of vitamin C, β-carotene levels, viscosity, overrun, and melting power.
The Effect of Adding a Large Red Chili Puree (Capsicum annuum L.) on the Physicochemical Characteristics of Yogurt Titi Mutiara Kiranawati; Soenar Soekopitojo; Setiawan Jati Paksi Pambudi
Bulletin of Culinary Art and Hospitality Vol. 1 No. 2 (2021)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (221.775 KB) | DOI: 10.17977/um069v1i22021p58-62

Abstract

Milk is a liquid obtained from milking dairy cows, one of the processing of milk that is to be yogurt, in general yogurt is consumed as a dessert and also as an additional food such as salad dressings, generally made by adding fruit or vegetables as a dye, flavoring and also to add benefits, one of which is the addition of a large red chili puree (capsicum annuum L) where the manufacture of yogurt with the addition of large red chili puree aims as a diversification of food products and the development of processed yogurt as a complement to foods such as sauces. The research used is experimental research using a Complete Randomized Design with five treatments and 2 times the study, then analyzed physical and chemical properties (color, viscosity, pH, antioxidant capacity and total Lactic Acid Bacteria) in yogurt addition of large red chili puree with the formula of adding 2, 4, 6, 8, and 10 percent, the total percentage of addition of large red chili puree obtained from the total main raw material in the form of milk. The data of the study results in statistical tests using ANOVA and Duncan's Multiple Range Test (DMRT). The results of the analysis showed that the addition of a large red chili puree had a noticeable difference to the color, viscosity, pH, antioxidant capacity, and total LAB. Yogurt with the addition of a large red chili puree can be used as a diversification of processed yogurt products in lieu of sambal, sauces and other complementary foods that have high benefits and can be used to add to the diversity of Indonesian cuisine.
PENGARUH MALTODEKSTRIN TERHADAP SIFAT FISIK DAN KIMIA PEWARNA BUNGA TAPAK DARA (Catharanthus roseus) SEBAGAI BIOCOLOUR PANGAN Reni Erfianti; Titi Mutiara Kiranawati; Ummi Rohajatien
Jurnal Agroindustri Vol. 13 No. 1 (2023): Mei 2023
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.13.1.1-13

Abstract

Tapak dara flower (Catharanthus roseus) is an ornamental plant originating from Central Amerika. This natural pigment derived from the tapak dara flower is made in powder with maltodextrin as a drying agent. This experimental study uses a one-factor, Completely Randomized Design (CRD) research method with 3 levels of maltodextrin concentration, namely 20%, 30%, and 40%. The data obtained were analyzed statistically using the ANOVA test and continued with the DMRT as a posthoc test if there were significant differences. The results showed that adding maltodextrin with concentrations of 20%, 30%, and 40% and repeated twice had significant differences in water content, pH, level of sweetness (°brix), color, solubility, and total dissolved solids. The results of the chemical analysis of tapak dara corolla dye powder with a maltodextrin concentration of 40% had a water content, and the lowest pH was a water content of 4,90% and a pH value of 3,41. Maltodextrin concentration of 20% has the lowest sweetness level (°brix) of 5,35%. The results of the physical properties study showed that tapak dara corolla dye powder with 40% maltodextrin concentration had the lowest color brightness level (L*) of 32,91; the lowest reddish color level (a*) of 35,26 and yellowish color level (b*) the lowest is 35,26. The concentration of 20% maltodextrin has the lowest solubility and total dissolved solids, namely the solubility of 92,84% and the total dissolved solids of 5,35%. Adding maltodextrin with a concentration of 30% gave the best dye results based on water content, pH, level of sweetness (°brix), color, solubility, and total dissolved solids using the De Garmo method.
Pengaruh Substitusi Tepung Ubi Gembili (Dioscorea Esculenta) terhadap Mutu dan Sifat Hedonik Brownies Panggang Suci Qolbiah; Titi Mutiara Kiranawati; Aisyah Larasati
Jurnal Inovasi Teknologi dan Edukasi Teknik Vol. 1 No. 2 (2021)
Publisher : Universitas Ngeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (340.312 KB) | DOI: 10.17977/UM068v1n2p151-162

Abstract

Lesser-yam baked brownies is brownies made of Lesser-yam flour combined with wheat flour using different ratio as the main ingredients. This research aims to investigate the best formula and the hedonic qualities (taste, texture, and color) and the level of preferences (taste, texture, and color) of Lesser yam baked brownies. There are three different treatments of Lesser-yam flour combined i.e., 10,00 percent, 20,00 percent, and 30,00 percent. This experimental research was used Completely Randomized Design. The result data were tested statistically using ANOVA test followed by Duncan’s Multiple Range Test if showed different proceeds. The best formula to make Lesser-yam baked brownies was 10,00 percent of Lesser-yam flour that substitute wheat flour. This formula obtained the highest score of 4,49 (unbitter) in taste quality. 3,86 (rather soft) in texture quality. 3,31 (rather black-browned) in color quality. And the affordance level at taste 4,36 (favorited). 4,41 (rather like) the affordance level at texture, and 4,34 (favorited) the affordance level at color. Brownies panggang ubi gembili adalah brownies yang dibuat dengan menggunakan tepung terigu dan tepung gembili dengan perbandingan yang berbeda. Tujuan penelitian ini untuk mengetahui formula terbaik dan mengetahui mutu hedonik (rasa, tekstur dan warna), sifat hedonik (rasa, tekstur dan warna) brownies panggang ubi gembili dengan jumlah gembili 10 persen, 20 persen dan 30 persen. Metode penelitian ini adalah penelitian eksperimen menggunakan Rancangan Acak Lengkap (RAL). Data hasil analisis di uji dengan uji statistik menggunakan ANOVA dan dilanjutkan dengan uji DMRT jika terdapat perbedaan yang nyata. Hasil dari penelitian ini menunjukkan bahwa formula terbaik yang diperoleh pada brownies panggang ubi gembili dengan persentase 10 persen, nilai hasil penelitian mutu hedonik dan sifat hedonik brownies panggang ubi gembili 10 persen menunjukkan nilai mutu 4,49 (tidak langu), nilai mutu tekstur 3,86 (agak lembut), nilai mutu warna 3,31 (agak cokelat kehitaman). Sifat hedonik rasa 4,36 (suka), sifat hedonik tekstur 4,41 (suka) dan sifat hedonik warna 4,34 (suka).
Co-Authors Aisyah Larasati Budi Wibowotomo Erwanti Anggraini Anggrek Hakim, Widho Rofi Kukuh Saputryasto Laili Hidayati Nindry Efrinasari Rahma Safira Jayanti Reni Erfianti Rina Rifqie Mariana Setiawan Jati Paksi Pambudi Soenar Soekopitojo Suci Qolbiah Ummi Rohajatien Widho Rofi Hakim