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All Journal Jurnal Ilmu dan Teknologi Pangan JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Technopreneur (JTech) Jambura Edu Biosfer Journal Journal Of Agritech Science (JASc) Jurnal Agercolere Jambura Journal of Food Technology Jambura Health and Sport Journal JOURNAL HEALTH AND NUTRITIONS Jurnal Sibermas (Sinergi Pemberdayaan Masyarakat) Journal of Agritechnology and Food Processing Prosiding Seminar Nasional Mini Riset Mahasiswa Jurnal Pengabdian Masyarakat Teknologi Pertanian

Siti Aisa Liputo

Universitas Negeri Gorontalo

Author-ID : 307850

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Health Professions Immunology & microbiology Library & Information Science Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PENGARUH PENAMBAHAN TEMPE TERHADAP TIGKAT KESUKAAN DAN DAYA SIMPAN NUGGET IKAN NIKE (Awaous melanocephalus) Liputo, Sitti Aisa; Berhimpon, S.; Fatimah, Fetti
Jurnal Ilmu dan Teknologi Pangan Vol 1, No 1 (2013)
Publisher : Pascasarjana Unsrat

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

The study of fish nugget snike (Awaous melanocephalus) with the substitution of tempe has beendone. Four formulations of nike and tempe ratio were observe, i.eformula A1 (100% nike: 0% tempe) A2(75% nike: 25% tempe), A3(50% of nike: 50% tempe), and A4 (25% of nike: 75% tempe). Organoleptic assesment was done to obtain the most preferred formula. Assesment on the effect of tempe to the shelf life of nugget, where also conducted. Quality parameter estimated were TPC, TBA, TVBN, and pH. Data were analyzed using a completely randomized design, faktorial 4x3 dan 3x ulangan, treatments was test educing Annovawith 0.05, for significant effect testedusing Duncan's multiple rangetest (DMRT). The result showed that the most preferred formulation by the panel ists wasthe formula A2. The longest shelf life was the formula A4, which up to 20 days of storage. TBA value also shown the same results as of TPC, the lowest TBA(0057 mg malonaldehid/100 g samples) until 20 days of storage

UJI TINGKAT KESUKAAN YOGHURT JAGUNG MANIS DENGAN PENAMBAHAN BUAH NAGA Yasin, Yade Kurnia; Liputo, Sitti Aisah; Dukalang, Nirmala H.
JOURNAL HEALTH AND NUTRITIONS Vol 3, No 2 (2017): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (171.582 KB)

ABSTRACT Yogurt is a food product of fermented milk in the form of a thick liquid until semi-solid with a specific sour taste. Yoghurt in the market today is yoghurt generally made of animal milk. Along with the development of food technology, vegetable milk is introduced as an alternative ingredient of yoghurt whose nutritional value is as great as animal milk. This study aims to determine the acceptance of sweet corn yoghurt favoured by dragon fruit with three treatments namely Y1 Y2 and Y3, including colour, aroma, texture and taste. The research method is experimental research with three treatments that are Y1, Y2, and Y3 by using organoleptic test. The results showed that the average panelist prefer Y3 with the addition of dragon fruit 25%, compared with yoghurt Y1 ie without the dragon fruit and Y2 with the addition of dragon fruit 15%. The conclusion of this research is the favourite level of sweet corn yogurt with the addition of dragon fruit has an average score between 2.84 and 3.28. Where the highest level of satisfaction is Y3 with the addition of 25% dragon fruit. Keyword :yogurt, favourite level ABSTRAK Yoghurt merupakan produk makanan hasil fermentasi susu yang berupa cairan kental hingga semi padat dengan cita rasa asam yang spesifik. Yoghurt yang beredar dipasaran saat ini adalah yoghurt yang umumnya terbuat dari susu hewani. Seiring dengan perkembangan teknologi pangan, susu nabati mulai diperkenalkan sebagai bahan alternatif pembuatan yoghurt yang nilai gizinya tidak kalah dibandingkan dengan yoghurt susu hewani. Penelitian ini bertujuan untuk mengetahui uji tingkat kesukaan yoghurt jagung manis dengan penambahan buah naga dengan tiga perlakuan yaitu Y1 Y2 dan Y3, meliputi warna, aroma, tekstur dan rasa. Metode penelitian yang digunakan yaitu penelitian eksperimen dengan tiga perlakuan yaitu Y1, Y2, dan Y3 dengan menggunakan uji organoleptik tingkat kesukaan. Hasil penelitian menunjukkan bahwa rata-rata panelis lebih menyukai perlakuan Y3 dengan penambahan buah naga 25%, dibandingkan dengan yoghurt perlakuan Y1 yaitu tanpa penambahan buah naga dan Y2 yaitu dengan penambahan buah naga 15%. Kesimpulan pada penelitian ini adalah tingkat kesukaan yoghurt jagung manis dengan penambahan buah naga memiliki nila rata-rata skor antara 2,84 ? 3,28. Dimana tingkat kesukaan tertinggi terdapat pada perlakuan Y3 dengan penambahan 25% buah naga. Kata Kunci: yoghurt, tingkat kesukaan

Peningkatan Nilai Tambah Ampas Kelapa Menjadi Aneka Produk Olahan Pangan di Desa Tirto Asri Kecamatan Taluditi Kabupaten Pohuwato Liputo, Siti Aisa; Bakari, Yuliana
Jurnal Sibermas (Sinergi Pemberdayaan Masyarakat) Vol 8, No 1 (2019): Jurnal Sbermas (Sinergi Bersama Masyarakat)
Publisher : Univeristas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/sibermas.v8i1.7834

This service activity aims to increase the income of traditional coconut oil farmers and processors in Tirto Asri Village, Taludity Â District, Pohuwato Regency, with the Zero Waste method, which is processing all the waste produced into innovative and marketable products. In this TEMATIK KKN activity, the community and farmers will be given knowledge and skills regarding coconut-based processed products, especially coconut dregs products as a learning medium and foster a sense of student concern for the problems faced by the community. The method used in this is to use a participatory approach, namely implementing community education and training with academics (field supervisors and students) and the government acting as a facilitator to be able to learn from each other, share knowledge and experiences. The location of the activity is Tirto Asri Village, Taluditi District, Pohuwato Regency. The number of students involved in this activity consisted of 31 people. Meanwhile, the partners of this activity are farmer groups in Tirto Asri Village. The implementation of this activity consists of several programs, namely a program to process coconut dregs into several products, such as brownies, cookies and chocolate balls. The core program activities will be carried out at the village office on September 17, 2020. In addition, additional programs will be carried out by KKN students such as arranging yards and planting vegetable and fruit plants in residents' yards, affixing village aid recipient labels at people's homes, sports activities, and several other activities.

Cheese Analog Basis Susu Jagung Manis dan Susu Kedelai Sebagai Keju Rendah Lemak Dian Triana Daulima; Ade Andriyani; Prayoga Nurul Mustofa; Siti Aisa Liputo
Journal of Agritechnology and Food Processing Vol 1, No 2 (2021): December
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

The purpose of this study is to produce analog chees from sweet corn milk and soy beans with lower fat levels than cheese in general. This study uses a randomized design with a single factor in 3 treatments that is the manufacture of analogue of sweet corn milk and mily soil with the addition of lactic acid bacteria with 1%, 2%, and 3% concentration. The observed parameters include physical characteristics (texture, color, scent and taste) and chemical (protein and fat content). The results showed that analogical cheese physical characteristics have soft texture, yellow pale color, slightly scaved aroma and salt taste. The results of protein analysis ranged from 8,42% - 10,90% and fat 2,41% - 3,60%. The analogue of the analog cheese in this study can be categorized low fat cheats than the cheese from animal milk.

PENGARUH SUHU DAN LAMA PEMANGGANGAN TERHADAP TINGKAT KESUKAAN DAN KANDUNGAN GIZI SNACK FOOD BARS BERBAHAN DASAR TEPUNG PISANG GOROHO DAN TEPUNG AMPAS TAHU Rahmiyati Kasim; Siti Aisa Liputo; Marleni Limonu; Fadhilah Pratiwi Mohamad
Jurnal Technopreneur (JTech) Vol 6 No 2 (2018): JURNAL TECHNOPRENEUR (November)
Publisher : UPPM Politeknik Gorontalo

The research aims to understand the effect of temperature and roasting time on the level to the preference level and nutrition value of snack food made from goroho banana flour and less of tofu flour. This snack food bars is good for diabetics, because using raw materials with low glicemic index. Design use is a complete random ( ral ) factorial, where consisting of 2 factors, the first is the temperature roasting consisting of 2 standard: 130 0C, 160 0C and the second factor is roasting time consisting of 2 standard: 30 minutes, 60 minutes. Consisting of four combinations treatment each treatment repeated three times, so composed of twelve units experiment. The research consisting of some stages that is the first stage is preparation raw materials which includes making banana flour goroho and flour dregs know , then making snack food bars and testing organoleptik and analysis proximate. The data obtained analyzed using ANNOVA. When there is significant differences between treatment, then continued with BNT test different (different real smallest ).The results of the analysis variety of results showed that combination treatment temperature and roasting time had have real impact on colors, flavor, texture, water content, protein content, ash content, fat content and carbohydrate content but not have real impact to the odor of snack food bars. A snack food bars made from the banana flour goroho and less of tofu flour resulting in this research containing water content as much as 7,03-29,82 % , protein content 8,08-10,42 % , fat content 3,88-7,61%, ash content 1,05-1,97 % , as much as 51,10-79,07 carbohydrate content. Keywoard : Snack food bars, temperature and period of roasting, diabetics, goroho bananan, tofu flour

Tempe Kacang Merah (Phaseolus vulgaris L.) dengan Menggunakan Ekstrak Bonggol Nanas Serta Pengaruhnya Terhadap Kandungan Gizi dan Tingkat Kesukaan Siti Aisa Liputo; Suryani Une; Purnama Ningsih Maspeke; Yoyanda Bait
JITIPARI Vol 7 No 1 (2022)
Publisher : Universitas Slamet Riyadi Surakarta

Penelitian pengolahan tempe telah banyak dilakukan khususnya untuk pengoptimalan proses fermentasi, salah satu diantaranya adalah dengan mempercepat waktu fermentasi. Untuk mempercepat proses fermentasi dapat dilakukan dengan penambahan asam yang biasanya berasal dari buah-buahan salah satunya nanas. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak bonggol nanas terhadap kadar proksimat dan uji hedonik pada tempe kacang merah (Phaseolus vulgaris.). Rancangan penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal dengan 3 perlakuan yaitu : (P1) ekstrak bonggol nanas 10%, (P2) ekstrak bonggol nanas 20%, dan P3 ekstrak bonggol nanas 30%. Data analisis dengan uji statistik Analisis Of Variance (ANOVA). Hasil penelitian menunjukkan bahwa penambahan ekstrak bonggol nanas berpengaruh nyata terhadap kadar protein, kadar air, kadar abu dan tidak berpengaruh nyata terhadap kadar lemak serta sifat organoleptiknya. Konsentrasi terbaik tempe kacang merah dari penelitian ini yaitu dengan penambahan ekstrak bonggol nanas 30% yang mana memiliki kadar protein 31,12 %, kadar air 61,27%, kadar abu 1,27% dan kadar lemak 5,33%

UJI TINGKAT KESUKAAN YOGHURT JAGUNG MANIS DENGAN PENAMBAHAN BUAH NAGA Yade Kurnia Yasin; Sitti Aisah Liputo; Nirmala H. Dukalang
JOURNAL HEALTH AND NUTRITIONS Vol 3, No 2 (2017): Health and Nutritions
Publisher : Jurusan Gizi Politeknik Kesehatan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52365/jhn.v3i2.130

ABSTRACT Yogurt is a food product of fermented milk in the form of a thick liquid until semi-solid with a specific sour taste. Yoghurt in the market today is yoghurt generally made of animal milk. Along with the development of food technology, vegetable milk is introduced as an alternative ingredient of yoghurt whose nutritional value is as great as animal milk. This study aims to determine the acceptance of sweet corn yoghurt favoured by dragon fruit with three treatments namely Y1 Y2 and Y3, including colour, aroma, texture and taste. The research method is experimental research with three treatments that are Y1, Y2, and Y3 by using organoleptic test. The results showed that the average panelist prefer Y3 with the addition of dragon fruit 25%, compared with yoghurt Y1 ie without the dragon fruit and Y2 with the addition of dragon fruit 15%. The conclusion of this research is the favourite level of sweet corn yogurt with the addition of dragon fruit has an average score between 2.84 and 3.28. Where the highest level of satisfaction is Y3 with the addition of 25% dragon fruit. Keyword :yogurt, favourite level ABSTRAK Yoghurt merupakan produk makanan hasil fermentasi susu yang berupa cairan kental hingga semi padat dengan cita rasa asam yang spesifik. Yoghurt yang beredar dipasaran saat ini adalah yoghurt yang umumnya terbuat dari susu hewani. Seiring dengan perkembangan teknologi pangan, susu nabati mulai diperkenalkan sebagai bahan alternatif pembuatan yoghurt yang nilai gizinya tidak kalah dibandingkan dengan yoghurt susu hewani. Penelitian ini bertujuan untuk mengetahui uji tingkat kesukaan yoghurt jagung manis dengan penambahan buah naga dengan tiga perlakuan yaitu Y1 Y2 dan Y3, meliputi warna, aroma, tekstur dan rasa. Metode penelitian yang digunakan yaitu penelitian eksperimen dengan tiga perlakuan yaitu Y1, Y2, dan Y3 dengan menggunakan uji organoleptik tingkat kesukaan. Hasil penelitian menunjukkan bahwa rata-rata panelis lebih menyukai perlakuan Y3 dengan penambahan buah naga 25%, dibandingkan dengan yoghurt perlakuan Y1 yaitu tanpa penambahan buah naga dan Y2 yaitu dengan penambahan buah naga 15%. Kesimpulan pada penelitian ini adalah tingkat kesukaan yoghurt jagung manis dengan penambahan buah naga memiliki nila rata-rata skor antara 2,84 – 3,28. Dimana tingkat kesukaan tertinggi terdapat pada perlakuan Y3 dengan penambahan 25% buah naga. Kata Kunci: yoghurt, tingkat kesukaan

FORMULASI MAKANAN PENDAMPING AIR SUSU IBU INSTAN BERBAHAN DASAR TEPUNG KOMPOSIT Suryani Une; Yoyanda Bait; Sri Devifatresia Udjulu; Siti Aisa Liputo
Jambura Health and Sport Journal Vol 4, No 2 (2022): Agustus
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37311/jhsj.v4i2.14052

Kandungan gizi MPASI dapat ditingkatkan dengan cara mensubstitusi bahan-bahan baku penyusun dengan bahan pangan lokal sumber protein nabati dan hewani. Salah satu jenis bahan pangan sebagai sumber protein nabati yaitu kacang merah, sedangkan sumber protein hewani yaitu tepung ikan oci. Tujuan penelitian ini adalah untuk mendapatkan formulasi terbaik dari MP-ASI instan berbahan dasar menir beras dengan penambahan tepung kacang merah dan tepung ikan oci. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktor tunggal dengan 3 taraf perlakuan formulasi yaitu perbandingan menir : tepung kacang merah : tepung ikan oci (50:30:24,5 gram; 50:24,5:30 gram; 50:27,25:27,25 gram). Komposisi gizi MP-ASI instan menir beras dengan penambahan tepung kacang merah dan tepung ikan oci dengan perlakuan formulasi 1, 2 dan 3 memiliki kandungan protein rata-rata 21,86%, 23,76% dan 24,39%, Lemak 5,73%, 6,65% dan 6,03%, Kadar air 8,56% 8,01% dan 8,26%, Kadar abu 1,33%, 1,69% dan 1,39% serta Karbohidrat 62,54%, 59,88% dan 59,93%. Formulasi terbaik diperoleh pada perbandingan menir 50 gram : tepung kacang merah 24,5 gram : tepung ikan oci 30 gram.

Karakteristik mie kering dengan subtitusi tepung kedelai hitam termodifikasi heat moisture treatment Perdi R. Bakari; Zainudin AK. Antuli; Siti Aisa Liputo
Jurnal Agercolere Vol 4 No 2 (2022): Jurnal Agercolere
Publisher : Fakultas Pertanian Universitas Ichsan Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37195/jac.v4i2.162

Kedelai merupakan salah satu tanaman jenis polong-polongan yang menjadi bahan dasar banyak makanan. Ada beberapa jenis kedelai diantaranya kedelai kuning dan kedelai hitam. Kedelai hitam salah satu komoditas pertanian yang sangat dibutuhkan. Pemanfaatannya yaitu dijadikan sebagai bahan pangan setengah jadi tepung. Tujuan penelitian ini yaitu untuk mengetahui pengaruh subtitusi tepung kedelai hitam termodifikasi HMT pada mie kering serta mengetahui karakteristik fisikokimia tepung kedelai hitam termodifikasi HMT pada mie kering, yang meliputi uji kadar air, uji kadar protein, uji elastisitas, uji daya serap air serta uji penerimaan panelis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal dengan 4 perlakukan (P1= 50% (kontrol), P2= 40%, P3= 50%, P4= 60%). Dalam penelitian dilakukan pengulangan sampel sebanyak 3 kali sebagai validasi dalam hasil penelitian. Data diolah menggunakan ANOVA. Hasil analisis sidik ragam menunjukkan pengaruh nyata pada taraf p >0,05 dan pegujian dilanjutkan dengan menggunakan Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukan nilai kadar air berkisar 9,70–12,78%, nilai kadar protein berkisar 9,37–15,32%, nilai kandungan antioksidan berkisar 63,582–128,922, nilai elastisitas berkisar 11,99–17,33%, nilai daya serap air berkisar antara 4,46–7,03%, serta pengujian orgnoleptik yang terdiri dari warna dengan skor berkisar 3,77–4,43% (agak tidak suka–netral), skor aroma berkisar 4,17–4,77% (netral), skor rasa berkisar 3,60–4,47% (agak tidak suka–netral), dan skor tekstur 3,80–4,90% (netral).

Pengaruh Penambahan Pektin Kulit Pisang Kepok (Musa paradisiaca l.) Terhadap Karakteristik Fisiko-Kimia Sari Buah Naga Merah (hylocereus polyrhizus.) Sulastri R Mustapa; Suryani Une; Siti Aisa Liputo
Jambura Journal of Food Technology Vol 4, No 2 (2022)
Publisher : Universitas Negeri Gorontalo

The research aims to determine the effect of pectin from kepok banana peel as a stabilizer in red dragon fruit juice. The research applies Completely Randomized Design (CRD) with one factor, namely concentration of addition of pectin from kepok banana peel. The research factor comprises 4 levels, namely the concentration of addition of pectin from kepok banana peel (S0-banana peel pectin for 0 g. S1-banana peel pectin for 0.5 g. S2-banana peel pectin for 1 g, and S3-banana peel pectin for 1.5 g) and each treatment is repeated three times. Observation parameters consist of total dissolved solid, viscosity, pH, stability, and organoleptic. As a result, a significant effect is observable in the parameters of total dissolved solid, viscosity. and pH. On average, the panelists prefer the color of fruit juice with the addition of 1.5 g of banana peel pectin, which is 5,77 (like). In the meantime, an increase in the concentration of the addition of kepok banana peel pectin also increases the parameter values for total soluble solid ranging from 21.40 Brix, viscosity for 3550cp, and pH for 7.27%.

Co-Authors Abdul Wahid Musa Abdulwahid Musa Ade Andriyani Afha Amalia Afrilianti R. Bare'e Aldita Idrak Annisa Nur Fadhilah Aprilianti Bare Budiyanto Adam Clarita Gobel Dian Triana Daulima Djamila Putri Umar Dukalang, Nirmala H. Fadhilah Pratiwi Mohamad Farhan Muslim Fatimah, Fetti Fatma Ingga febriyani salam Fikri Gionte Fitriyanti Ladiku Hamsa Ismail Hanisa Febrianti Kono HARTONO HADJARATI Ibrahim Ladjiku Ibrahim P. Ladjiku Idrus C Umar Intan Putri Utami Mooduto Kasim, Rahmiyati Lisawati Modanggu Marleni Limonu Megawati Dj Dewa Megawati Dj. Dewa Muh Tahir Muh Tahir Musrowati Lasindrang Nining Uge Nirmala H. Dukalang novrianty mustapa Nur Rahmat Lasale Perdi R. Bakari Prayoga Nurul Mustofa Purnama Ningsih Maspeke Purnama Ningsih Maspeke Rahmatia Firja D. Mado Rahmiyati Kasim Rianti Putri Wasilu Rizki Djabar S. Berhimpon Sahrul Husain Husain Sakinah Ahyani Dahlan Sinta R. Thalib Loa Sri Devifatresia Udjulu Sulastri R Mustapa Sulistiani Muti Vina Septiany Rahim Wiwin Satria Ali Yade Kurnia Yasin Yade Kurnia Yasin, Yade Kurnia Yoyanda Bait Yoyanda Bait Yoyanda Bait Yuliana Bakari Zainuddin Antuli Zainudin AK. Antuli Zainudin Antuli Zainudin Antuli Zuldin Helingo

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