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All Journal Jurnal AGROTEKNOLOGI Microbiology Indonesia agriTECH Biopropal Industri Jurnal Teknologi Agroindustri Jurnal Penelitian Pertanian Terapan Jurnal Teknologi & Industri Hasil Pertanian Majalah Tegi
Siti Nurdjanah
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Energy Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology

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KHARAKTERISTIK MUFFIN DARI TEPUNG UBIJALAR UNGU KAYA PATI RESISTEN (The characteristics of muffin from resistant starch- rich purple sweet potato flour) Nurdjanah, Siti; Yuliana, neti; Zuidar, Ahmad Sapta; Naim, Ira Ervinda
JURNAL TEKNOLOGI AGROINDUSTRI Vol 9, No 2 (2017)
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (913.743 KB)

Abstract

Resistant starch- rich purple sweet potato flour can be used as wheat substitute in muffin production, partly  because of its potential health benefit.  The aim of this research was to find proper  ratio between wheat flour and purple sweet potato flour to obtained muffins  with the best sensory properties and to elucidate  the chemical contents and caloric value of the muffins.  This research was arranged in a complete randomized block design with four replications.  The  single factor treatment was consisted of 6 levels of ratios between purple sweet potato flour and wheat flour :  U1 (15:85), U2 (30:70), U3 (45:55), U4 (60:40), U5 (75:25), and U6 (90:10).  The parameters observed were sensory characteristic, followed by proximate analysis, anthocyanin content, antioxidant capacity, and  caloric value.  The results showed that the best ratio between sweet potato flour and wheat flour  for producing muffin was found in the ratio of  This muffin  contains 35,92 % water, 1,79 % ash , 23,64 % fat, 31,11 % carbohydrate, 7.54 % protein , 45 ±16 mg/100 g total anthocyanin, and  IC50 value of 249,34 μg/mL, and caloric value  of 3,087 kal/g.
PENGARUH KONSENTRASI CaCl2 DAN LAMA PERENDAMAN TERHADAP SIFAT ORGANOLEPTIK KERIPIK PISANG MULI (Musa paradisiaca L.) DENGAN PENGGORENGAN VAKUM (VACUUM FRYING) Nurainy, Fibra; Nurdjanah, Siti; Nawansih, Otik; Hidayat, Rahmad
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 1 (2013): 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 (98.893 KB) | DOI: 10.23960/jtihp.v18i1.%p

Abstract

The ripe muli banana is very sensitive to high temperatures, therefore this type banana cannot be fried at normal atmosphere pressur. Therefore , a frying process at low temperature and low pressureis needed. The objective of this research was to determine the best CaCl2 concentration, soaking time, and the interaction between  them in producing the best muli banana cracker using vacuum frying. The factorial experiment was arranged  in a complete randomized block design with three replications. The first factor was the CaCl2 (K) concentration and the second factor was soaking time (T). The CaCl2 concentration consisted of three levels: 1% (K1), 2% (K2), and 3% (K3). The soaking times were 10 minutes (T1), 20 minutes (T2), and 30 minutes (T3). Weight of each sample processed was 2 kg. The sensory evaluation data homogeneity  and additivity were  tested using Bartlet  and Tuckey tests.  Then the data were analyzed using ANOVA, and further analyzed using honest significant difference with significant level of 5%. The best organoleptic properties of vacuum fried muli banana cracker was found on the treatment of  1% CaCl2 soaked for10 minutes (K1L1) with characteristics of typical banana aroma, yellow brownish color, sweet and a little bit sour taste, no after taste, and crunchy. The overall acceptance was favorable. Keywords: CaCl2, cracker, crunchiness, muli banana, vacuum frying
SIFAT AMILOGRAFI PASTA PATI SUKUN TERMODIFIKASI MENGGUNAKAN SODIUM TRIPOLIFOSFAT Medikasari, Medikasari; Nurdjanah, Siti; Yuliana, Neti; Lintang C S, Naomi
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 2 (2009): 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 (219.981 KB) | DOI: 10.23960/jtihp.v14i2.173 - 177

Abstract

Breadfruit (Artocarpus communis) could be used as  food  subtitute which currently is quite popular . Breadfruit is generally consumed as snack food  in the form of boiled or fried chips. One effort to widen utilization of breadfruit as a source of food, it can be processed into natural starch as well as modified starch. The objective of this research was to observe the pasting properties of the modified breadfruit starch treated withd fifferent concentration of sodium tripolyphosphate The experiment consisted of four levels of STPP concentrations : control, 1%, 3% and 5% starch (db).  All tsamples were replicated three times Keywords: breadfruit, sodium tripolyphosphate, pasting properties.
PROFIL KOMPOSISI DAN SIFAT FUNGSIONAL SERAT PANGAN DARI AMPAS EXTRAKSI PATI BEBERAPA JENIS UMBI Nurdjanah, Siti; Elfira, Winny
Jurnal Teknologi & Industri Hasil Pertanian Vol 14, No 1 (2009): 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 (98.881 KB) | DOI: 10.23960/jtihp.v14i1.%p

Abstract

Indogeneous tubers such as cassava, arrow root dan  colocasia yam  are widely grown in the tropics.  Some of the tubers are waste of starch raw material, which leaves some starch residue.  To date, although this residue contains appreciable amount of dietary fiber, research on this area has not been intensely investigated. The aims of this research were to investigate the composition and the functional properties of dietary from cassava, arrow root and colocasia yam.  The results showed that starch residue from cassava, arrow root and colocasia yam contains dietary fiber components such as pectin, hemicellulose, and cellulose around 5-12%, 9-12%, 6-19% respectively.  The hemicellulose of the starch residues has water uptake and oil uptake around 30-40% and 14-23%.  The results show that the starch residue from cassava, arrow root and colocasia yam have the potential to be developed as dietary fiber. Keywords: arrow root, cassava, colocasia, dietary fiber
NILAI TAMBAH PENGOLAHAN UBI KAYU (Manihot esculenta Crantz) MENJADI KELANTING SEBAGAI SNACK LOKAL Widiastuti, Tri; Nurdjanah, Siti; Utomo, Tanto Pratondo
JURNAL AGROTEKNOLOGI Vol 14 No 01 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i01.14450

Abstract

Processing cassava into various food products is an effort to produce the economic added value of cassava. The processing also needed to reduce the damage of fresh cassava. This study was aimed to asses the performance of ‘kelanting’ as an indigenous snack and its added value. Data were collected at the Plamboyan Farmer Women's Small Group (KWT) in Rejomulyo Village, Palas Subdistrict, South Lampung Regency from August 2019 to November 2019 using questionnaire. The descriptive analysis used to describe the industry performance, while the added value calculated quantitatively using Hayami Table. The results showed that the performance of the processing of cassava by the Plamboyan Small Women Farmers Group (KWT) was affected by the high availability of raw materials, i.e. ‘mentega’ cassava as local variety and how to process ‘kelanting’. The added value of processing cassava become ‘kelanting’ was Rp 5,493.00/kg with a value-added ratio of 64.55% which was classified as high value-added (>40%). The profit was Rp. 3,743.00/kg with profit rate of 68.14%. Keywords: added value, cassava, processed cassava product
Penambahan Asam Asetat dan Fumarat untuk Mempertahankan Kualitas Pikel Ubi Jalar Kuning Pasca Fermentasi Neti Yuliana; Siti Nurdjanah; Maya Sari
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (109.852 KB) | DOI: 10.22146/agritech.9458

Abstract

The objective of this investigation was to determine the ability of fumaric acid, acetic acid and their combinations, as organic acid preservatives to maintain the quality of fermented sweet potatoes pickle during 6 weeks of storage at room temperature, as well as to compare with sodium benzoate. Acetic acid (1, 1.5 and 2%), fumaric acid (0.1, 0.15 and 0.2%), and their combinations, were used as treatments in this investigation. As controls, sodium benzoate and without preservatives additions were also conducted. The best treatment for maintaining the quality of fermented yellow sweet potatoes pickle was combination of acetic acid 1% and fumaric acid 0.2%,which has a total mold, yeast, non lactic acid bacteria and lactic acid bacteria, each <30 colonies/ml, total acid 1.34%, pH 3.18 and the total soluble solids 2.07 brix. The pickle was described as somewhat pale orange color and acidic aroma with the acceptance rates 87%. In term of sensory acceptabilitty, however, fumaric acids treatment was better than either single acetic acid or combination of acetic-fumaric acids. The results indicated that acetic, fumaric acid and their combination treatments were able to keep the sweet potatoes pickle quality, therefore, these preservative could serve as an alternative substitution for the use of sodium benzoate.ABSTRAKTujuan penelitian ini adalah untuk mengetahui dan membandingkan kemampuan asam fumarat, asam asetat dan  kombinasinya sebagai pengawet untuk mempertahan kualitas pikel ubi jalar kuning pasca fermentasi yang disimpan pada suhu ruang selama 6 minggu; dan juga membandingkannya dengan pengawet asam benzoat. Perlakuan terdiri dari konsentrasi asam asetat 1; 1,5 dan 2%; konsentrasi asam fumarat 0,1; 0,15 dan 0,2%, dan kombinasi keduanya. Perlakuan dengan asam benzoat dan tanpa pengawet juga disiapkan sebagai kontrol. Perlakuan terbaik diperoleh dari kombinasai asam asetat 1% dan fumarat 0,2%, dengan karakteristik kualitas sebagai berikut: total kapang, khamir, bakteri bukan asam laktat, dan bakteri asam laktat masing masing <30 koloni/ml, total asam 1,35%, pH 3,18 dan total padatan terlarut 2,07o brix, warna orange pucat, beraroma asam dengan tingkat penerimaan panelis 87%. Berdasarkan penerimaan sensoris, perlakuan asam fumarat lebih baik daripada asam asetat ataupun kombinasai asam asetat-fumarat. Hasil penelitian menunjukkan bahwa asam asetat, fumarat dan kombinasi keduanya dapat mempertahankan kualitas pikel ubi jalar kuning yang berpotensi menjadi alternatif pengganti pengawet benzoat.
The Application of Encapsulated Gluten on Tapioca Wet Noodle Making Processing Husniati Husniati; Siti Nurdjanah; Ryan Prakasa
Biopropal Industri Vol 6, No 1 (2015)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (126.665 KB) | DOI: 10.36974/jbi.v6i1.831

Abstract

Gluten is a specific protein found in wheat and functionally needed to improve its elasticity and texture of carbohydrate-based dough. Gluten, isolated from wheat, can be used in the free-form or encapsulation. The aim of this research was to investigate the effects of encapsulated gluten addition on properties of tapioca for wet noodle production. The parameters studied were texture, sensory, and pasting properties of the noodles. The ratios of encapsulated gluten to tapioca were 97%:3%, 96%:4% and 95%:5%. The results showed that the use of encapsulated gluten as much as 3% w/w gave the best noodle with the characteristics of setback viscosity, low cooking loss and organoleptically preferred by panelists.
PENGHAMBATAN AKTIVITAS ENZIM α-GLUKOSIDASE OLEH EKSTRAK KASAR ANTOSIANIN UBI JALAR UNGU SEGAR DAN PRODUK OLAHANNYA (Inhibition Activity of α-Glucosidase by Anthocyanin Crude Extract from Purple Sweet Potato and Its Products) Siti Nurdjanah; Neti Yuliana; Danita Aprisia; Azhari Rangga
Biopropal Industri Vol 10, No 2 (2019)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2052.504 KB) | DOI: 10.36974/jbi.v10i2.4765

Abstract

 Purple sweet potato is one of the anthocyanin sources that potential to normalize blood sugar levels in diabetics because it can inhibit α-glucosidase. Since it easily damaged, processing into flour or chips is an alternative to extend the shelf life. This study aimed to determine the content of total phenol, total anthocyanin and inhibition of the α-glucosidase enzyme by crude anthocyanin extract from fresh purple sweet potato, conventional and modified flour and chips. Testing of total phenol, anthocyanin and inhibition of α-glucosidase enzyme activity were carried out using the spectrophotometric method. The results showed that total phenol, anthocyanin and inhibition of α-glucosidase enzyme activity from crude anthocyanin extracts using acid solutions in fresh purple sweet potato were respectively 291.7 mg GAEs/100g, 122.1 mg/100 g; 41.73%; sweet potato flour at 212.1 mg GAEs/100 g, 171.3 mg/100 g; 37.61%; purple sweet potato flour rich in resistant starch  of 182.5 mg GAEs/100 g, 141.1 mg/100 g; 65.59%; purple sweet potato flour partially gelatinized of 193.5 mg GAEs/100 g, 139.4 mg/100 g; 39.91%; and purple sweet potato chips of 299.5 mg GAEs/100 g, 203.6 mg/100 g, 44.73%. The ability of anthocyanin to inhibit the activity of the α-glucosidase enzyme could be increased through the retrogradation of starch and frying into chips.Keywords: α-glucosidase, anthocyanin, diabetic, purple sweet potatoABSTRAKUbi jalar ungu merupakan salah satu sumber antosianin yang berpotensi menormalkan kadar gula darah penderita diabetes karena dapat menghambat enzim α-glukosidase. Ubi jalar ungu segar mudah mengalami kerusakan, sehingga pengolahan dalam bentuk tepung atau keripik merupakan suatu alternatif untuk memperpanjang masa simpan. Penelitan ini bertujuan untuk mengetahui kandungan total fenol, total antosianin serta penghambatan enzim α-glukosidase oleh ekstrak kasar antosianin dari ubi jalar ungu segar, tepung ubi jalar ungu konvensional dan yang termodifikasi secara fisik serta keripik ubi jalar ungu. Pengujian total fenol, antosianin dan penghambatan aktivitas enzim α-glukosidase dilakukan dengan menggunakan metode spektrofotometri. Hasil penelitian menunjukkan bahwa total fenol, antosianin dan  penghambatan aktivitas enzim α-glukosidase dari ekstrak kasar antosianin menggunakan larutan asam pada ubi jalar ungu segar  berturut-turut sebesar 291,7 mg GAEs/100 g, 122,1 mg/100 g; 41,73%; tepung ubi jalar sebesar 212,1 mg GAEs/100 g, 171,3 mg/100 g; 37,61%; tepung ubi jalar ungu kaya pati resisten (TP) sebesar 182,5 mg GAEs/100 g, 141,1 mg/100 g; 65,59%; tepung ubi jalar ungu tergelatinisasi parsial (TG) sebesar 193,5 mg GAEs/100 g, 139,4 mg/100 g; 39,91%; dan keripik  ubi jalar ungu (KU) sebesar 299,5 mg GAEs/100 g, 203,6 mg/100 g; 44,73%. Kemampuan antosianin dalam menghambat aktivitas enzim α-glukosidase dapat ditingkatkan melalui proses retrogradasi pati dalam ubi dan penggorengan ubi jalar ungu menjadi keripik.Kata kunci: α-glukosidas, antosianin, diabetes mellitus, ubi jalar ungu
The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato (Ipomoea batatas L.) NETI YULIANA; SITI NURDJANAH; MIKA MARGARETA
Microbiology Indonesia Vol. 7 No. 1 (2013): March 2013
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (187.612 KB) | DOI: 10.5454/mi.7.1.1

Abstract

In this study, fermentation process was carried out on orange-fleshed sweet potato cubes to produce sweet potato pickle using a mixed culture of Lactobacillus plantarum and Leuconostoc mesenteroides at 30 °C over 12 days period. Spontaneous fermentation was also performed as a control. Samples were withdrawn at various time intervals for analyses of reducing sugar content, total number of lactic acid and non-lactic acid bacteria, lactic acid concentration, pH, and sensory attributes. The results showed that using a mixed culture of L. plantarum and L. mesenteroides could greatly reduce contamination of non-lactic acid bacteria, retaining low amount of reducing sugar, rapidly producing lactic acid and consequently decreasing pH value of the pickle, as well as giving better sensory score. After 12 d of fermentation, sample of pickle inoculated with mixed culture showed the following characters: total lactic acid content 0.5%, total lactic acid bacteria 8.46 log10 CFU mL-1, total non-lactic acid bacteria 1 log10  CFU mL-1, total reducing sugar 0.84 g L-1, texture 64.92 mm 50 g-1 s-1, and hedonic sensory score for both taste and aroma 4 (like) in a scale of 5. These results indicated the potential ability of the mixed culture of lactic acid bacteria to improve the quality of the pickle fermented spontaneously.
KARAKTERISTIK MORFOLOGI DAN KIMIAWI BEBERAPA VARIETAS UBI KAYU MANIS ASAL KECAMATAN PALAS, KABUPATEN LAMPUNG SELATAN BERDASARKAN UMUR PANEN YANG BERBEDA Siti Nurdjanah; Susilawati Susilawati; Udin Hasanudin; Ayu Anitasari
JURNAL AGROTEKNOLOGI Vol 14 No 02 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i02.17383

Abstract

Most of cassava grown in Palas, South Lampung District is sweet type cassava (Manihot esculenta Crantz) utilized as raw materials for cassava-based snack production. However, their characteristic had never been reported. The aims of the research were to determine the effect of varieties, harvesting age, and interaction between varieties and the harvesting age on morphology and chemical characteristics of sweet type cassava planted in Palas District, South Lampung. The experiment was factorial and arranged in a Complete Randomized Block Design (CRBD) with two factors and four replications. The first factor was cassava variety, i.e., manalagi (V1), mentega (V2), and krembi (V3). The second factor was the harvest age (U) i.e., 7-8 months (U1) and 8-9 months (U2). Morphology data were reported descriptively, while data for other characteristics were tested for homogeneity and additivity using Barlett and Tuckey test, then subjected to ANOVA, and further tested using Duncan test at the level of 5%. The results showed that the variety and harvest age significantly affected of water content, starch yield, starch content, amylose, and amylopectin. There was a significant interaction between varieties and age of harvest on moisture content, starch yield, and starch content, but there was no significant interaction effect on amylose and amylopectin. The highest value of moisture content was found in manalagi aged at 7-8 months (67.28% wb), the highest value of starch yield was found in manalagi age at 8-9 months of (16.34%), the highest value of starch content was found in mentega aged at 8-9 of months (17.52 % wb), the highest value of amylose was found in mentega aged at 8-9 of month (10.35% db), the highest value of amylopectin was found in krembi aged at 7-8 of month (92.78% db). Overall, krembi, manalagi, and mentega can be categorized as low-amylose cassava which has potential to be developed as raw material for crispy cassava-based snack. Keywords: harvesting age, krembi, low-amylose cassava, manalagi, mentega
Co-Authors Ahmad Sapta Zuidar Anisa Yustiana Ayu Anitasari Azhari Rangga Beni Hidayat Catharina Triwikatmani Danita Aprisia DEARY AMETHY Dewi Sartika Fahmi Indrarti Fibra Nurainy Fibra Nurainy Hanung Adi Nugroho Haryanto Rahardjo Hemi Senorita Husniati Husniati Ira Ervinda Naim Maya Ratna Sabatini Maya Sari Medikasari Medikasari MIKA MARGARETA Muhammad Muslihudin Murhadi Murhadi Naim, Ira Ervinda Nanti Musita Nanti Musita Naomi Lintang C S Nastri Dila Saniati Neneng Ratnasari Neti Yuliana NETI YULIANA Neti Yuliana Otik Nawansih Putut Bayupurnama R M Arjono Rachmad Aji Saksana Rahmad Hidayat Redy Destian Revialdy RIBUT SUGIHARTO Riska Humardewayani Adie Ryan Prakasa Samsu Udayana Nurdin SATRIYAS ILYAS Sigit Widyatmoko Suharjo B Cahyono Suharjo Broto Cahyono Suryo Taroeno Susilawati - Susilawati Susilawati Susilawati Susilawati Sussi Astuti Sutanto Maduseno Syamsu Akmal Tanto Pratondo Utomo Tri Febriyaningsih Tri Widiastuti Udin Hasanudin Udin Hasanudin Winny Elfira Zuidar, Ahmad Sapta