Article Per Year (5 Year)
p-Index From 2019 - 2024
1.77
P-Index
This Author published in this journals
All Journal GEMA TEKNOLOGI METANA Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik ASEAN Journal of Chemical Engineering Journal of Vocational Studies on Applied Research Eduvest - Journal of Universal Studies
Isti Pudjihastuti
Department Of Industrial Chemical Engineering, Vocational School, Diponegoro University
Aerospace Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Engineering Health Professions Neuroscience Social Sciences

Published : 24 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : GEMA TEKNOLOGI

 1 
PEMBERDAYAAN INDUSTRI KECIL KERIPIK PISANG DALAM UPAYA MENUJU INDUSTRI MANDIRI Pudjihastuti, Isti; Supriyo, Edy; Hartati, Retno
Gema Teknologi Vol 16, No 2 (2011): October 2010 - April 2011
Publisher : Vocational School Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (40.027 KB) | DOI: 10.14710/gt.v16i2.3149

Abstract

IstiPudjihastuti, Edy Supriyo, Retno Hartati, in this paper explain that the development of micro industries, in banana chip  micro industry to the  member of group which is culinary enterprise Pemalang speciallized is give suitable solution to  consument for giving natural culinary with high nutrition value independently and cheap. The development of micro  industries is circular activity that consist of briefing about the use of gelatse system in banana chip production by naturally and independently, the suitable tachnique of banana chip production, production of furnace completely by steack as pilot plan, assitancy when the producer makes snack in gelatse system. Moreover, the taste of snack more delicious, the market bigger.   Key words: micro industries banana chip
PENGARUH RASIO BAHAN BAKU TEPUNG KOMPOSIT (UBI KAYU, JAGUNG DAN KEDELAI HITAM) PADA KUALITAS PEMBUATAN BERAS ANALOG Isti Pudjihastuti; Edy Supriyo; Hafiz Rama Devara
Gema Teknologi Vol 21, No 2 (2021): October 2020 - April 2021
Publisher : Vocational School Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/gt.v21i2.32923

Abstract

The increase population affects an increase in total of consumption of Indonesian people towards rice, which encourages Indonesia to import rice. One of the alternatives that can be done is by using potential non-rice raw materials such as tubers. In this study, the raw materials for composite flour from cassava (Manihot esculenta), corn (Zea mays) and black soybeans (Glycine Sojo) were used, which are the basic ingredient for analog rice. The purpose of this study was to examine the effect of raw material composition on nutritional value (carbohydrate, protein, fat, water and ash content) analog rice compared to ordinary rice, examine the physico-chemistry (kamba density, water absorption and cooking time) of analog rice compare to paddy rice and also to define raw material composition and best temperature, organoleptic test covering color, aroma, texture and taste. The process of making analog rice consists of several stages of research, such as the stage of making composite flour, cooking the composite flour dough, making analog rice, drying analog rice and analyzing the results. The variables used were the ratio of flour composition and the effect of extrusion temperature. Based on proximate analysis on various compositions, obtained sample 5 (60% cassava flour, 15% corn flour and 25% black soybean flour) as analog rice with the best formulation. Based on the proximate analysis of the effect of temperature, the temperature was 75 °C as the optimum temperature for the extraction process. The results of the physical analysis of the best analog rice in this study showed that analog rice from a composite of cassava flour, corn flour and black soybean flour had a kamba density of 0.46 g / mL, a water absorption capacity of 60.52% and a cooking time of 46 minutes. In this sample, analog rice has a texture, aroma and appearance similar to rice in general, although analog rice from composite flour tends to have a savory taste arising from black soybeans.
Co-Authors Aji Bayu K Aji Bayu Kurniawan Amalia Khoirunnisa Anggun Puspitarini Siswanto Asti Putri Puspitasari Broto, R.T.D. Wisnu Dwi Anggryani S Dwi Kristanto Edy Supriyo Edy Supriyo Fahmi Arifan Fajar Aini Fariza Siswanti Hafiz Rama Devara Hendro Baskoro Heny Kusumayanti Heri Dwi Agustian Hermawan Dwi Ariyanto Hidayatna, Deden Margaretha T S Margaretha Tuti Susanti Mohamad Endy Y Yulianto Muhammad Azhar Shiddiq Nurul Laeli Raissa Wahyu Alvina Retno Hartati Rizka Amalia Rizka Amalia Rizki B Rakhmawati RTD Wisnu Broto Septian Adi G.P Siswo Sumardiono Solarbesain, Frengky Hutama Putra Wahyuningsih Wahyuningsih Yoga Asmara Yusuf Arya Yudanto