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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Ilmu-Ilmu Pertanian Indonesia agriTECH IJFAC (Indonesian Journal of Fundamental and Applied Chemistry) Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi & Industri Hasil Pertanian AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Seminar Nasional Lahan Suboptimal Aptekmas : Jurnal Pengabdian Kepada Masyarakat Journal of Applied Agricultural Science and Technology Journal of Community Service

Eka Lidiasari

Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya

Author-ID : 307081

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PENGARUH KONSENTRASI PENAMBAHAN TEPUNG TEMPE TERHADAP KARAKTERISTIK TORTILLA LABU KUNING (The Effect of Tempe Flour Addition Concentration on Pumpkin Tortilla Characteristics) Syafutri, Merynda Indriyani; Lidiasari, Eka
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): 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/jtihp.v19i3.%p

The objective of this research was to observe the physical and chemical characteristics of pumpkin tortilla with tempe flour addition. The experiment was designed using non Factorial Randomized Design with six treatments and each treatment was replicated three times.Â The treatments were 5%, 10%, 15%, 20%, 25% and 30% addition of tempe flour per 90 g of tapioca. Texture, moisture content, ash content, and protein content were analyzed.Â The results showed that the addition of tempe flour had significant effect on protein content. Pumpkin tortilla with tempe flour addition had 830.70 mm/s to 1316 mm/s of texture, 3.97% to 4.92% of moisture content, 1.22% to 1.48% of ash content, and 8.96% to 13.22% of protein content. Key words : pumpkin, tempe flour, tortilla

Pengaruh Lama dan Suhu Pengeringan Terhadap Karakteristik Fisikokimia Tepung Beras Merah (Oryza nivara) Syafutri, Merynda Indriyani; Syaiful, Friska; Lidiasari, Eka; Pusvita, Dela
AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Vol 4 No 2 (2020): AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian
Publisher : Universitas Bangka Belitung

Red rice is known to have advantages, i.e. contain fiber and anthocyanin that have functional properties. The potential of red rice needs to be explored more intensively through various studies. One effort to develop brown rice as food is to process it into flour. In the process of flour processing, there are several steps that must be considered to get flour with good physicochemical properties, such as drying and grinding. The purpose of this research was to learn the effect of drying time and temperature on the physicochemical characteristics of red rice flour. Randomized Block Design factorial was used in this research. The treatment factors were drying time (A) and drying temperature (B). Factor A consisted of three levels i.e. 1 hour, 2 hours, and 3 hours, and factor B also consisted of three levels i.e. 50Â°C, 55Â°C, and 60Â°C. The parameters observed in this study were yield, bulk density, water holding capacity, swelling power, solubility, moisture content, and amylose content of red rice flour. The results showed that the drying times and temperatures significantly reduced yield, bulk density, and moisture content, but significantly increased water holding capacity, swelling power, solubility, and amylose content of red rice flour. The moisture content of red rice flour was in accordance with the standards (SNI 3549; 2009).

KARAKTERISTIK PERMEN JELLY TIMUN SURI (Cucumis melo L.) DENGAN PENAMBAHAN SORBITOL DAN EKSTRAK KUNYIT (Curcuma domestika Val.) Merynda Indriyani Syafutri; Eka Lidiasari; Hendra Indawan
Jurnal Gizi dan Pangan Vol. 5 No. 2 (2010)
Publisher : Food and Nutrition Society of Indonesia

The objective of this research was to determine the chemical and organoleptic characteristics of Cucumis melo L. jelly candies with the addition of sorbitol and Curcuma domestika Val. extract. This research was conducted in the Chemical Laboratory of Agricultural, Department of Agricultural Technology, Agricultural Faculty, Sriwijaya University, Indralaya, from January 2010 to June 2010.This research used a Factorial Completely Randomized Design with two treatments and three replications for each treatment. S factor was the addition of sorbitol concentration (9%, 16% and 23%) and E was the concentration factor addition of Curcuma domestika Val. extract (5%, 7% and 9%). The results showed that the addition of sorbitol concentration had significant effect on the water content, pH, total sugar and antioxidant activity of Cucumis melo L. jelly candies. The addition of Curcuma domestika Val. extract had significant effect on the water content and antioxidant activity of Cucumis melo L. jelly candies. Interaction addition of sorbitol and Curcuma domestika Val. extract had significant effect on the antioxidant activity of jelly candies.S2E2 treatment (sorbitol 20% and 7.5% Curcuma domestika Val. extract) was the best treatment with chemical characteristics (water content 36.48%, ash content 3.01%, pH 5.03, total sugar 37.00% and the antioxidant activity 27.09%), and sensory characteristics by scoring preferences (color 3.08, texture 2.88, odour 3.08 and taste 2.88).

KARAKTERISTIK ES KRIM HASIL MODIFIKASI DENGAN FORMULASI BUBUR TIMUN SURI (Cucumis melo L.) DAN SARI KEDELAI [Characteristics of Modified Ice Cream Formulated with Cucumis melo L. Puree and Soybean Milk] . Oksilia; Merynda Indriyani Syafutri; Eka Lidiasari
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 1 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (329.08 KB)

The objective of this research was to observe the physical and chemical characteristics of ice cream made with various formulations of Cucumis melo L. puree and soybean milk. The experiment was designed using Factorial Randomized Block Design with two treatments and each combination was replicated three times. The factors investigated were formulations of Cucumis melo L. puree (10, 12.5 and 15 %) and soybean milk (40, 50 and 60%). The ice cream’s viscosity, overrun and melting time were determined, where as protein, fat and potassium content were analyzed. The results showed that the interaction of Cucumis melo L. puree and soybean milk formulation had significant effect on viscosity and overrun. Modified ice cream made with 12.5% Cucumis melo L. puree and 40% soybean milk was the best formula for producing modified ice cream. The resulted ice cream had viscosity of 1.03 cP, overrun 53.93% and melting time 23,58 minutes, while the protein, fat and potassium content were 5.18%, 70% and 1083.33 mg/L, respectively.

Sifat Fisik Pati Ganyong (Canna edulis Kerr.) Termodifikasi dan Penambahan Gum Xanthan untuk Rerotian Parwiyanti Parwiyanti; Filli Pratama; Agus Wijaya; Nura Malahayati; Eka Lidiasari
agriTECH Vol 36, No 3 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Modification of Canna starch through heat-moisture treatment (HMT) and gum xanthan (GX) treatment was conducted to improve the disadvantage of natural Canna starch in order to expand its usage in food industry, especially for bakery products. The research was arranged in a factorial randomized complete block design with three factors (temperature, incubation time, and GX concentrations) and three replications for each factor. The modified Canna starch by HMT possessed water content of 15 % as well as combination of temperature (80 °C and 100 °C), periods (8 and 16 hours) and concentration of GX (0; 0.5; 1; 1.5 and 2 %). The observed variables were the swelling power, water solubility index, water absorption index, baking expantion, and bulk density of modified Canna starch. The result showed that the modification of Canna starch by temperature, time of HMT and concentration GX produced modified starch with physical properties that significantly differ among treatments and natural starch. Modified Canna starch by treatments of 80 °C, 8 hours, and 1 % xanthan gum concentration showed had swelling power 16.90 ± 0.48 g/g, water solubility index 10.28 ± 0.25 %, water absorption index 112.58 ± 0.38 %, baking expantion 0.94 ± 0.11 mL/g and bulk density 0.73 ± 0.026 g/mL which alike with wheat flour so that it can be further developed as wheat flour substitute on bakery products. ABSTRAKPenelitian modifikasi pati ganyong melalui perlakuan heat-moisture-treatment (HMT) dan penambahan gum xanthan (GX) dilakukan untuk memperbaiki kelemahan pati ganyong alami sehingga menjadi luas aplikasinya dalam industri pangan terutama produk rerotian. Penelitian menggunakan rancangan acak kelompok faktorial dengan 3 perlakukan dan 3 ulangan. Perlakuan yang diberikan adalah waktu (8 dan 16 jam), suhu (80 °C dan 100 °C), kadar air 15 % dan konsentrasi gum xanthan (0, 0,5; 1; 1,5; 2 %). Data dianalisis dengan sidik ragam (ANOVA) pada α = 0,05, dilanjutkan dengan uji BNJ (α = 0,05). Parameter yang diamati swelling power (SP), indeks kelarutan dalam air (IKA), indeks absobsi air (IAA), derajat pengembangan (DP), dan densitas kamba (DK) pati ganyong termodifikasi. Hasil penelitian menunjukkan bahwa modifikasi pati ganyong dengan kombinasi perlakuan suhu dan waktu HMT serta konsentrasi GX menghasilkan pati termodifikasi dengan sifat fisik yang berbeda nyata antar perlakuan maupun pati alaminya. Modifikasi pati ganyong dengan HMT pada suhu 80 °C, waktu 8 jam, kadar air pati 15 % dan konsentrasi gum xanthan 1 % dapat menghasilkan pati ganyong yang sifat fisiknya mendekati tepung terigu kadar protein sedang dan berbeda dengan pati ganyong alami. Sifat fisik pati ganyong termodifikasi tersebut adalah SP 16,90 ± 0,48 g/g, IKA 10,28 ± 0,25 %, IAA 112,58 ± 0,38 %, DP 0,94 ± 0,11 mL/g, dan DK 0,73 ± 0,026 g/mL.

PENGARUH PERBEDAAN SUHU PENGERINGAN TEPUNG TAPAI UBI KAYU TERHADAP MUTU FISIK DAN KIMIA YANG DIHASILKAN Eka Lidiasari; Merynda Indriyani Syafutri; Friska Syaiful
Jurnal Ilmu-Ilmu Pertanian Indonesia Vol 8, No 2 (2006)
Publisher : Program Studi Ilmu Tanah Fakultas Pertanian UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jipi.8.2.141-146

The objective of the research was to determine the influence of drying temperature on physical and chemical characteristics of partially fermented cassava flour. The research was conducted in Agriculture Product Chemical Laboratory of Agriculture Technology Department, Sriwijaya University, Indralaya. The research used case study. Measurement of physical and chemical characteristics of partially fermented cassava flour were conducted with two replications. The result showed that colour of partially fermented cassava flour dried on 70 and 80 oC was yellow reddish, but colour of partially fermented cassava flour dried on 70 oC was more lightness. The capacity of water absorption, ash content, starch content and protein content of partially fermented cassava flour dried on 70 oC were higher than that of 80 oC. Whereas the moisture content and total acid content of partially fermented cassava flour dried on 80 oC were higher than that of 70 OC.

PENJERNIHAN AIR DI DESA TANJUNG PERING, KECAMATAN INDERALAYA UTARA, KABUPATEN OGAN ILIR Marieska Verawati; Eka Kandi Lidiasari; Parwiyanti Kandi Parwiyanti; Friska Syaiful
Aptekmas Jurnal Pengabdian pada Masyarakat Vol 2 No 3 (2019): APTEKMAS Volume 2 Nomor 3 2019
Publisher : Politeknik Negeri Sriwijaya

Tanjung Pering Village, one of fostered villages under Sriwijaya University development programs, is a village partner for this community service (PPM) activities as part of The Higher Degree Education Devotion for Community or Tri Dharma Perguruan Tinggi. The village is located 40 km from Palembang City and 8 km from the Sriwijaya University Indralaya campus. The village is part of the North Inderalaya District that is located in Ogan Ilir Regency, South Sumatra Province. The area of Tanjung Pering Village is ± 29.75 Km2 or around 6% of the area of North Inderalaya District. The population of Tanjung Pering Village in 2017 was 1,720 people, with a composition of 859 men and 861 women. The population of this village mostly still uses water from wells that poor in quality that is characterized by its yellowish color and rusted smells. The purpose of this activity is for introducing and training the community in the manufacturing a simple water purification equipment. This program was targeted to delivere a solution for the community in providing the need for clean water for their daily needs.

PEMBUATAN NATA DE COCO DI DESA TANJUNG PERING, KECAMATAN INDERALAYA UTARA, KABUPATEN OGAN Marieska Verawati; eka Lidiasari; Parwiyanti Parwiyanti; Friska S
Aptekmas Jurnal Pengabdian pada Masyarakat Vol 3 No 1 (2020): APTEKMAS Volume 3 Nomor 1 2020
Publisher : Politeknik Negeri Sriwijaya

One of the simple technologies that potentially improve communities’ family economy is nata de coco production and preservation. Through community service program activities, the community was introduced and demostrated on how to produce and preserve nata de coco. The activities was conducted on Tanjung Pering village, a village that currrently under the Sriwijaya University Fostered Village Program, that is located in the North of Inderalaya District, Ogan Ilir Regency, South Sumatra Province. This activity aimed to introduce, train and transfer knowledge about the technology especially for low skills house wives and young women during their spare time as part of women empowerment strategy. And also for community who live around the Sriwijaya University Campus as part of Tri Dharma Perguruan Tinggi or university devotion programm for community. It is hopping that by this activity, the participants gained knowledge and skills so they can independently produce nata de coco for increasing their family income. However, this empowerment activity still requires the involvement of all stakeholders in the framework of community empowerment both from the central, provincial and district governments and universities, among others through continued assistance in developing the skills of its human resources and institutions.

PENGARUH KONSENTRASI PENAMBAHAN TEPUNG TEMPE TERHADAP KARAKTERISTIK TORTILLA LABU KUNING (The Effect of Tempe Flour Addition Concentration on Pumpkin Tortilla Characteristics) Merynda Indriyani Syafutri; Eka Lidiasari
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to observe the physical and chemical characteristics of pumpkin tortilla with tempe flour addition. The experiment was designed using non Factorial Randomized Design with six treatments and each treatment was replicated three times. The treatments were 5%, 10%, 15%, 20%, 25% and 30% addition of tempe flour per 90 g of tapioca. Texture, moisture content, ash content, and protein content were analyzed. The results showed that the addition of tempe flour had significant effect on protein content. Pumpkin tortilla with tempe flour addition had 830.70 mm/s to 1316 mm/s of texture, 3.97% to 4.92% of moisture content, 1.22% to 1.48% of ash content, and 8.96% to 13.22% of protein content. Keywords : pumpkin, tempe flour, tortilla

Sifat Fisikokimia dan Sensoris Tortilla dengan Penambahan Tepung Kacang Merah Merynda Indriyani Syafutri; Friska Syaiful; Eka Lidiasari; Jery Mega Saputra
Seminar Nasional Lahan Suboptimal 2021: Prosiding Seminar Nasional Lahan Suboptimal ke-9 “Sustainable Urban Farming Guna Meningkatkan
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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

Syafutri MI, Syaiful F, Lidiasari E, Saputra JM. 2021. Physicochemical and sensory properties of tortilla with red bean flour addition. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-9 Tahun 2021, Palembang 20 Oktober 2021. pp. 365-375. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Red bean is one of Indonesia's local beans which contain high fiber and protein. Red bean also contain bioactive compounds (polyphenolic) that have antibacterial activity. Red bean processing is still not optimal, therefore the research is needed to examine the potential of red bean flour in making of tortillas. This research aimed to study the effect of red bean flour addition on physicochemical and sensory properties of tortilla. This study used a Completely Randomized Design. The factor was proportion of corn flour and red bean flour with eight level treatments (F) consisting of F1 (100% : 0%), F2 (90% : 10%), F3 (80% : 20%), F4 (70% : 30%), F5 (60% : 40%), F6 (50% : 50%), F7 (40% : 60%), and F8 (30% : 70%). The parameters were physical (color and texture), chemical (moisture, protein, and food fiber content), and sensory properties (taste, texture, and color). The results showed that the proportion of corn flour and red bean flour had significant effects on lightness, redness, yellowness, moisture content, and sensory properties (taste, texture, and color). Based on sensory properties and protein content, tortilla of F5 (60% corn flour : 40% red bean flour) was the best treatment.

Co-Authors . Parwiyanti Agus Wijaya Anny Yanuriati Bambang Yudono Bambang Yudono Dela Pusvita Eka Intan Kumala Putri Erlita Indah Astari Fatma Fatma Filli Pratama Friska S Gatot Priyanto Hendra Indawan Hermanto Hermanto Jery Mega Saputra Jery Mega Saputra Marieska Verawati Marieska Verawati Merynda Indriyani Syafutri Merynda Indriyani Syafutri Nura Malahayati Parwiyanti Parwiyanti Parwiyanti Parwiyanti Pusvita, Dela Rantika Aprilia Riska Debi Yora Risma Nurul Arifa Sari Ulfariani Sugito - Sugito Sugito Syaiful, Friska Triwardani Widowati

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