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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Natur Indonesia JURNAL SAINS DAN TEKNOLOGI INDONESIA Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan agriTECH Biology, Medicine, & Natural Product Chemistry Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Dyah Koesoemawardani
Dosen Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Engineering Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Other

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PROFIL PROSES FERMENTASI RUSIP DENGAN PENAMBAHAN GULA AREN CAIR Susilowati, Rukmini; Koesoemawardani, Dyah; Rizal, Samsul
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 2 (2014): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (206.604 KB) | DOI: 10.23960/jtihp.v19i2.137 - 148

Abstract

This research was aimed to determine the microbiological and chemical characteristics of rusip with the addition of liquid palm sugar during fermentation.  Fermentation was carried out for 7 days and the observation was done after fermentation time of 0 hours (H1), 12 hours (H2), 24 hours (H3), 36 hours (H4), 2 days (H5), 3 days (H6), 4 days (H7), 5 days (H8), 6 days (H9) and 7 days (H10).  To obtain rusip fermentation profiles, the data were presented descriptively in tables and graphs.  Total lactic acid bacteria and lactic acid of rusip increased during fermentation, while pH, total fungi and total microbial decreased during fermentation. The chemical and microbiological characteristics of rusip on the seventh day of fermentation was : pH of 5.97, total lactic acid bacteria of 8.04 log CFU/g, total fungi  of 2.60 log CFU/g, total microbial of 9.87 log CFU/g, total lactic acid of 5.64% and total volatile nitrogen (TVN)  of 109.07 mg N/100 g. Keywords : liquid palm sugar, profil fermentation, rusip
EFEK PENAMBAHAN ANTIOKSIDAN TERHADAP SIFAT SENSORI DAN LAMA SIMPAN ROTI TAWAR YANG DIFORTIFIKASI DENGAN MINYAK IKAN [The Effect of Addition of Antioxidant to Sensory Characteristic and Shelf Life of Bread Fortified by Fish Oil] Sugiharto, Ribut; Koesoemawardhani, Dyah; Apriyani, Tias
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (472.614 KB) | DOI: 10.23960/jtihp.v21i2.107 - 120

Abstract

White bread is the kind of food which contains high carbohydrates content, but it does not have omega-3 fatty acids.  The composition of omega-3 fatty acids can be increased by fortification with fish oil, as a source of omega-3 fatty acids.  However, the fish oil is very susceptible to oxidation, which causes changes in aroma and flavor, as well as affect the shelf life of the bread.  Therefore, addition of antioxidants into white bread fortified with fish oil is needed to maintain the sensory properties and extend the shelf life of the bread.  This study aimed to get the right combination of adding antioxidants to maintain the sensory properties and extend the shelf life of the white bread fortified with fish oil.  The research was arranged in Randomized Block Design Complete (RBDC) with two factors, that were combination of ascorbic acid and BHA (0% and 0,02% w/w; 0,005% w/w and 0,015% w/w; 0,01% w/w and 0,001% w/w; 0,0015% w/w and 0,005 w/w; and 0,02% w/w and 0, respectivelly), and storage time (0, 3, and 6 days).  All the data from the experiment were analyzed by Bartlett Test for equality of variance and Tukey Test for data additivity.  The data were analyzed by Analyzed of Variant to get the error variance estimators and differences between treatments.  The data were analyzed further by LSD Test to determine the best treatment.  The result showed that addition of the 0,010% w/w of ascorbic acid and 0,010% w/w of BHA into fortified bread produced the bread that had the best organoleptic properties and the lowest peroxide value.  Additionally, such treatment produced the bread that  could be stored for 3 days without changing its organoleptic properties significantly.Key words:  fish oil, fortification, omega-3, white bread.
Proses Pembuatan Hidrolisat Protein Ikan Rucah Koesoemawardani, Dyah; Nurainy, Fibra; Hidayati, Sri
Jurnal Natur Indonesia Vol 13, No 3 (2011)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (207.008 KB) | DOI: 10.31258/jnat.13.3.256-261

Abstract

This study aimed to find optimum manufacturing trash fish protein hydrolyzate using the commercial papainenzyme. It is known that fish protein hydrolysates have good functional properties, so it is more widely utilized,especially for food. The study was conducted in two stages, the first stage was to make trash fish protein hydrolyzatetreated with enzyme concentration of 3%, 5%, 7% (w/w), and pH 5; 5.5; 6; 6.5; 7, whereas second stage was to maketrash fish protein hydrolyzate with same from the first stage and so the best treatment followed by treatment ofhalf-hour long incubation and one hour. Parameters observed were soluble protein, foamability, fat binding capacityand emulsion stability. The treatment was repeated three times and the first phase of data analysis using advancedtesting LSD and the second stage using the T test. Results show that the best soluble protein to produce a trashfish protein hydrolyzate enzyme was at a concentration of 5% and pH = 6.5 that was equal to 19.71%. In half an hourincubation produce higher soluble protein values and foamability that were equal to 24.97% and 9.63%, while thebinding capacity of fat in one hour incubation produces a higher value that was equal to 5.03%. Meanwhile, emulsionstability did not differ significantly at both incubation time.
ANALISIS SENSORI RUSIP DARI SUNGAILIAT-BANGKA Koesoemawardani, Dyah
Jurnal Teknologi & Industri Hasil Pertanian Vol 12, No 2 (2007): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (44.261 KB) | DOI: 10.23960/jtihp.v12i2.36 - 39

Abstract

The objective of this work was to analyze the sensory properties of rusip from traditional market in Sungailiat-Bangka. Purposed sampling was used to collect the samples, and sensory analysis was done by using free choice profiling (FCP) and focus groups method. The Results shows that sensory properties of raw rusip were opaq, thick, and partly mashy.. The colors were grey, brown and very dark brown. The dominant taste were salty, sour, bitter, and the sensation to the tongue was burned and ichy. The aromas formed were fishy, acidic, and rotten. In addition it was also noticed terasi and sardine-like aromas. Keyword : rusip, Bangka, sensory, free choice profiling, focus groups
KARAKTER RUSIP DENGAN PENAMBAHAN KULTUR KERING : Streptococcus sp. koesoemawardani, Dyah; yuliana, nety
Jurnal Sains dan Teknologi Indonesia Vol. 11 No. 3 (2009)
Publisher : Badan Pengkajian dan Penerapan Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (121.551 KB) | DOI: 10.29122/jsti.v11i3.834

Abstract

This research aimed to (1) compare the characterization between rusip with Streptococcus sp. and without it, and (2) evaluate chemical, and microbiological. This research done in some steps which was (1) preparation of liquid starter, (2) making of dry starter, (3) application of Streptococcus sp. dry starter to rusip, the water content, level of acidity (pH), total lactic acid bacterial, total fungi, salt content and Nitrogen Volatile Total (NVT) are being monitory. The data were analysed by descriptively. Rusip that fermented for seven days with adding of Streptococcus sp.dry culture produced better pH, total of lactic acid bacterial, salt content, NVT content and also produce higher water content compare with spontaneously fermented rusip. However rusip fermented with adding of Streptococcus sp. dry starter still had weakness that was produce more fungi than spontaneouslyfermented rusip. Characteristic of rusip that fermented with adding of Streptococcus sp. dry starter were : content 57,87% of water, 5,77 pH, 3,98 x 1011 cfu/g of total lactic acid bacterial, 24,64% salt and 51,43 mgN/100g NVT
KARAKTERISTIK RUSIP IKAN RUCAH DENGAN PENAMBAHAN KONSENTRASI GULA AREN CAIR DAN GARAM BERBEDA Koesoemawardani, Dyah -; Endi Hermawan, Yogi; Herdiana, Novita; Susilawati, Susilawati
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 2 (2020): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/.v25i2.120-128

Abstract

Trash fish is a fish with low selling value that needs an increased value by processing it into rusip (fermented fish) products. The research objective was to determine the effect of liquid palm sugar and salt concentrations on the physical, chemical, and microbiological properties of trash fish rusip. The research was arranged factorial in a completely randomized block design. The concentrations of liquid palm sugar were 5%, 10%, and 15% (v/w), while concentrations of salt were 20%, 25%, and 30% (w/w).  Using LSD at level 5% showed that the concentration of liquid palm sugar had a significant effect on total lactic acid bacteria and total lactic acid, while the salt concentration had a significant effect on pH and salt content. There was an interaction between two factors on the trash fish rusip water content, where the significant effect of liquid palm sugar concentration on water content was salt concentration-dependent.Keywords: chemical, microbiological, physical, rusip, trash fish.
Rusip with Alginate Addition as Seasoning Dyah Koesoemawardani; Mahrus Ali
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (786.156 KB) | DOI: 10.17844/jphpi.v19i3.15093

Abstract

AbstractRusip was a fermented food of fish that have a distinctive aroma so that potential to be developed into instant seasoning. This research was aimed to optimize powder processing of rusip with the addition of alginate. The treatments were concentration of alginate (5% , 10% , 15% and 20% w/w) and the heating temperature (50oC, 60oC , 70oC and 80oC). Data was analyzed using advanced test Honestly Significant Difference (HSD) at 5% level. The results showed that the best rusip powder was alginate 5% with heating at 50oC and 70°C . The character were 5.98% and 7.57% water content; pH 5.69 and 5.85; 7.77% and 8.77% salt content; 28% and 27.65% protein content, respectively. This study proves that the addition of alginate 5% (w/w), heating at a temperature of 50oC and 70°C can trap volatile compounds formed during fermentation in rusip processing into powder.
Perubahan Sifat Mikrobiologi dan Kimiawi Rusip selama Fermentasi Dyah Koesoemawardani; Samsul Rizal; Moralita Tauhid
agriTECH Vol 33, No 3 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (469.02 KB) | DOI: 10.22146/agritech.9547

Abstract

Rusip can be made both spontaneously and non-spontaneously. Starter is not added to spontaneous rusip, while to that of non-spontaneous, liquid starter is added in the form of a mixture of lactic acid bacteria including Streptococcus, Lactococcus and Leuconostoc as much as 2% (b/v). This research was aimed at investigating microbiological and chemical changes of rusip, both spontaneously and non-spontaneously. The treatment was repeated three times. The data obtained were then analyzed by applying student t-Test at the level of alpha 5%. The investigation conducted included the total lactic acid bacteria, total yeast, total microbes, pH, total acid, reducing sugar, and total volatile nitrogen (TVN). The findings show that microbiological and chemical characteristics of non-spontaneous rusip were better than those of non-spontaneous during 14-day fermentation. The criteria were the total lactic acid bacteria 12.37 log cfu/; total yeast 4,57 log cfu/g; total microbes 5.94 log cfu/; pH 5.69; total lactic acid 5.04%; reducing sugar 1.29%; TVN 27.57 mg N/100g, while the characteristics of spontaneous rusip include the total lactic acid bacteria 10.40 log cfu/g; total microbes 8.68 log cfu/g; total yeast 5.99 log cfu/g; pH 5.98; total acid lactate 3.12%; reducing sugar 3.63%, and TVN 44, 98 mg N/100g.ABSTRAKRusip dapat dilakukan secara spontan dan tidak spontan. Pada rusip spontan tidak ditambahkan kultur, sedangkan pada rusip tidak spontan ada penambahan kultur cair campuran bakteri asam laktat yaitu Streptococcus, Lactococcus dan Leuconostoc sebanyak 2% (b/v). Penelitian ini bertujuan mengetahui perubahan sifat mikrobiologi dan kimiawi rusip baik spontan maupun tidak spontan. Perlakuan diulang sebanyak tiga kali. Data yang diperoleh kemudian dianalisis dengan menggunakan uji t student pada taraf alpha 5%. Pengamatan yang dilakukan meliputi total bakteri asam laktat, total kapang, total mikroba, pH, total asam, gula reduksi dan total volatile nitrogen (TVN). Hasil pengamatan menunjukkan bahwa sifat mikrobiologi dan kimiawi rusip tidak spontan lebih baik dibandingkan dengan rusip spontan selama 14 hari fermentasi. Adapun kriterianya yaitu total bakteri asam laktat 12,37 log cfu/g; total mikroba 5,94 log cfu/g; pH 5,69; total asam laktat 5,04%; kadar gula reduksi 1,29%; TVN 27,57 mg N/100g, sedangkan karakteristik rusip secara spontan yaitu total bakteri asam laktat 10,40 log cfu/g; total mikroba 8,68 log cfu/g; total kapang 5,99 log cfu/g; pH 5,98; total asam  laktat 3,12 %; kadar gula reduksi 3,63% dan TVN 44, 98 mg N/100g.
Pembuatan Permen Jamu Cekok Sebagai Upaya Diversifikasi Produk Jamu di Kecamatan Bumiratu Nuban Kabupaten Lampung Tengah Dyah Koesoemawardani
Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Vol 1 No 3 (2017): Jurnal Sakai Sambayan
Publisher : Lembaga Penelitian dan Pengabdian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Abstrak Desa Sukajawa Kecamatan Bumiratu Nuban Lampung Tengah merupakan salah satu desa yang banyak memanfaatkan halamannya untuk penanaman tanaman obat (toga). KWT Kenanga adalah salah satu usaha ibu-ibu di desa Sukajawa, di antara usahanya adalah mengolah jamu cekok. Jamu cekok selalu identik dengan rasa pahit dan tidak bertahan lama. Selain itu, jamu cekok sesuai dengan namanya cara meminumkannya juga dengan cara memaksa yaitu memasukan langsung ke mulut anak (cekok). Hal inilah yang menjadi masalah, sehingga perlu inovasi produk jamu cekok menjadi permen jamu cekok dengan rasa manis dan menarik serta tetap berkhasiat sebagai penambah nafsu makan, yang disukai oleh anak-anak. Penyuluhan, pelatihan, pembinaan dan evaluasi adalah metode yang digunakan untuk memecahkan masalah. Pelatihan yang dilakukan berhasil membuat pemen jamu cekok dan bisa meningkatkan pendapatan KWT Kenanga. Harga jamu cekok sebelum dibuat permen adalah Rp. 3000, setelah dibuat permen jamu cekok memiliki harga Rp. 6000 perbungkus. Dengan perhitungan analisis usaha maka diperoleh keuntungan Rp. 2.736.080 dengan waktu balik modal adalah 0,6 bulan, tingkat BEP adalah 159 bungkus Kata kunci: jamu cekok, keuntungan, permen jamu cekok.
Karakteristik Minuman Sari Lemon (Citrus limon) dengan Penambahan Konsentrasi Kolagen yang Berbeda Lola Anandya Inke; Ahmad Sapta Zuidar; Dyah Koesoemawardani; Siti Nurdjanah
agriTECH Vol 42, No 4 (2022)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.59724

Abstract

Minuman sari lemon kolagen merupakan salah satu minuman fungsional yang mudah diserap oleh tubuh, namun kolagen yang berasal dari ikan memiliki aroma amis sehingga dapat dikombinasikan dengan sari buah lemon untuk menutupi aroma amis tersebut. Penelitian ini bertujuan untuk memperoleh konsentrasi kolagen yang tepat sehingga menghasilkan minuman sari lemon kolagen berbasis sari buah lemon dengan karakteristik fisikokimia, mikrobiologi, dan sensori terbaik.  Penelitian ini menggunakan Rancangan Acak Kelompok Lengkap (RAKL) dengan 6 perlakuan level konsentrasi kolagen yang berbeda, yaitu 0,5% (K1), 1% (K2), 1,5% (K3), 2% (K4), 2,5% (K5), dan 3% (K6) dengan 4 kali ulangan. Proses pembuatan dilakukan dengan mencampurkan sari lemon dan gula pasir, kemudian ditambahkan kolagen dan air yang sudah disaring dengan UV dan dipanaskan sambil diaduk hingga suhu ± 60 °C, lalu dimasukkan ke dalam botol kaca dan dilakukan pasteurisasi dengan suhu ± 75-85 °C selama 10 menit. Hasil penelitian menunjukkan bahwa konsentrasi kolagen berpengaruh nyata terhadap karakteristik fisik (tingkat kekeruhan, viskositas, dan pH), karakteristik mikrobiologi (total mikroba), dan karakteristik sensori. Minuman sari lemon kolagen berbasis sari buah lemon terbaik diperoleh pada konsentrasi kolagen 1,5% (K3) dengan aroma agak khas lemon (3,11), rasa yang khas lemon (3,71), warna putih sedikit kekuningan (2,34), penerimaan keseluruhan suka (3,53), persen transmittan 67,20%, viskositas 1,19 cP, pH 4,07, dan total mikroba 1,2 x 10 2 koloni/mL.  Minuman sari lemon kolagen ini mengandung kadar protein sebesar 1,34 ± 0,04%, kadar vitamin C sebesar 0,018 ± 0,00 mg/mL, dan aktivitas antioksidan sebesar 19,39 ± 0,08%.
Co-Authors Ahmad Sapta Zuidar Apriyani, Tias Endi Hermawan, Yogi Esa Ghanim Fadhallah Fibra Nurainy Herdiana, Novita Hotma Ria Tumanggor Lathifa Indraningtyas Lola Anandya Inke Mahrus Ali Moralita Tauhid Nida Rianda Nabila RIBUT SUGIHARTO Rukmini Susilowati Samsul Rizal Siti Nurdjanah Sri Hidayati Sri Hidayati Suharyono AS Susilawati, Susilawati yuliana, nety