Garuda - Garba Rujukan Digital

Article Per Year (5 Year)

p-Index From 2019 - 2024

P-Index

This Author published in this journals

All Journal Jurnal Teknologi & Industri Hasil Pertanian

Sri Setyani

Unknown Affiliation

Author-ID : 3540918

Agriculture, Biological Sciences & Forestry Computer Science & IT Industrial & Manufacturing Engineering

Published : 4 Documents Claim Missing Document

Claim Missing Document

Articles

SUBSTITUSI TEPUNG TEMPE JAGUNG PADA PEMBUATAN MIE BASAH [Substitution of Corn Tempe Flour on Wet Noodle] Sri Setyani; Sussi Astuti; Florentina Florentina
Jurnal Teknologi & Industri Hasil Pertanian Vol 22, No 1 (2017): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The purpose of this research was to find the best formulation of corn tempe flour and wheat flour to produce chemically, physicochemically and organoleptically acceptable sweet noodle. The formulation consisted of 4 levels ratio of 100% corn tempe flour and wheat flour L1 (10:90), L2 (20:80), L3 (30:70), L4 (40:60) w/w with 6 replications. The experiment was arranged in Complete Randomized Block Design (CRBD). Data were analyzed by using analysis of variance, further were tested by using the Least Significant Difference (LSD) test in 5% level of significance. The result showed that the best formula was L3 treatment (30% corn tempe flour and 70% wheat flour). The characteristic of this noodle were 23.31% moisture content, 1.55% ash, 8.50% fat, 9.11% protein, 57,2% carbohydrate, 9.85% cooking loss, and 13.50 %water absorption. The wet noodle score sensory of texture was 2,88 (rather chewy), taste’s and aroma score was 3.05 (typical corn), and the overall of acceptance was 2.93 (like).Keywords: chemical-physicochemical and organoleptic characteristics, corn tempe flour, wet noodle,wheat.

PENGARUH JUMLAH PELARUT ETANOL DAN SUHU FRAKSINASI TERHADAP KARAKTERISTIK LEMAK KAKAO HASIL EKSTRAKSI NON ALKALIZED COCOA POWDER [The effect of amount of ethanol solvent and temperature fractionation on the characteristic of cocoa fat from the extracti Carolina Maria Susanti; Ribut Sugiharto; Sri Setyani; Subeki Subeki
Jurnal Teknologi & Industri Hasil Pertanian Vol 19, No 3 (2014): Jurnal Teknologi Industri & Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Cocoa and its derivative products are examples of very potential export comdities that could contributed to an increase in foreign exchange. The extraction of non-alkalized cocoa powder resulted in pure cocoa extract as the main product and cocoa fat as by product. Cocoa fat can be exploited further to produce some final products, either food or non food products. This research was aimed to study the effects of ethanol addition for extraction and fractionation temperature on the characteristic of cocoa fat. This study used a Complete Randomized Block Design with two factor treatments and three replications. The first factor was quantity of ethanol 450 ml, 600 ml, and 750 ml, and the second factor was temperature for fractionation 15oC, 18oC, and 21oC. The data obtained were analyzed using Bartlett test for homogenity. Tuckey Test was used for analyzing their additivity, then the data were analyzed using ANOVA to see differences among treatments. The data were further tested using Least Significant Difference at of 5% level of significancy to find the best characteristic. The results showed that the best characteristic of cocoa fat obtained from the treatment of the addition of 750 ml ethanol and fractionation temperature 15oC. It resulted in fat yield of 35.0382%, fat content of 86.742%, its flavor was close to characteristic of cocoa flavor ,and the composition of unsaturated fatty acids was 49, 71% of the total fatty acids. Keywords: cocoa fat, ethanol solvent, fractionation temperature

PENGARUH FORMULASI PASTA LABU KUNING DAN TEPUNG BERAS KETAN PUTIH TERHADAP SIFAT KIMIA DAN SENSORI DODOL [The Effect of Formulation Pumpkin Paste and White Glutinous Rice Flour on Chemical and Sensory Properties Dodol] Hadi Hanggara; Sussi Astuti; Sri Setyani
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 1 (2016): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

The objective of this research was to study the effect formulation between pumpkin pasta and white glutinous rice flour on chemical and sensory properties of dodol. The research was a single factor, arranged in a Complete Randomized Design with six replications. The factor was the formulation of pumpkin pasta and white glutinous rice flour consisted of four levels, i.e. 10 : 90 (L1); 20 : 80 (L2); 30 : 70 (L3); 40 : 60 (L4); 50 : 50 (L5); and 60 : 40 (L6). The data were analyzed by using ANOVA and were further tested with LSD test at 5% level of significant. The results showed that the ratio of pumpkin paste and white glutinous rice flour significantly affected the chemical (moisture and sucrose contents) and sensory properties (texture, color, taste, flavor and overall acceptance) of dodol. The best formulation was found on dodol produced from 50% pumpkin paste and 50% white glutinous rice flour (L5) with the moisture content of 22,51%, sucrose content of 33,67%, total carotenoids content of 1,16 µg/g, fat content of 23,12%, with the texture score of 2,71 (rather elastic), color score of 3,97 (yellow-brown), taste score of 3,75 (feel pumpkin), flavor score of 3,50 (flavorful pumpkin) and the overall acceptance of 3,51 (like).Keywords: dodol, pumpkin, white glutinous rice

EFEK FORTIFIKASI MINYAK IKAN TERHADAP KADAR OMEGA-3 DAN SIFAT SENSORI ROTI TAWAR SELAMA PENYIMPANAN [The Effect of Fish Oil Fortification on the Omega-3 Fatty Acids and Sensory Properties of White Bread during Storage] Ribut Sugiharto; sri setyani; Nevy Rikafilanti
Jurnal Teknologi & Industri Hasil Pertanian Vol 20, No 1 (2015): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

White bread is one type of bread that contains low amount of sugar and generally consumed daily. So far, white bread is used as a source of carbohydrates only, since other nutrients present in very small amounts. One effort to improve the nutritional value of white bread is fortified with omega-3 fatty acids, derived from fish oil. The purpose of this study was to determine the amount of fish oil added and storage time of white bread in order to produced white bread that contained high level of omega-3 fatty acid and good sensory properties. This research was arranged within a Complete Randomized Block Design in factorial with three replications. The first factor was the amount of fish oil added (0%, 1%, and 2%) and the second factor was the storage time (0, 1, 2, and 3 days). The data were analyzed using Bartlett test for homogeneity and Tuckey test for additivity. The data then were analyzed by using ANOVA to see the differences between treatments and analyzed further using LSD at 5% level to determine the best treatment. The results showed that the white bread obtained by adding 1% fish oil and 0 days storage time resulted as the best treatment with total omega-3 fatty acid 1.27%, aroma 4.43 (less fishy), taste 4.02 (less taste fish oil), texture 4.23 (soft), and the overall acceptance was 3.95 (like).Keywords: fish oil, fortification, omega-3, white bread

Co-Authors Carolina Maria Susanti Florentina Florentina Hadi Hanggara Nevy Rikafilanti Ribut Sugiharto Subeki Subeki Sussi Astuti

Title

Found 4 Documents
Search

Abstract

Abstract

Abstract

Abstract

Title Search

Found 4 Documents Search

Abstract

Abstract

Abstract

Abstract

Title

Found 4 Documents
Search