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All Journal Jurnal Teknologi Dan Industri Pangan Agrointek agriTECH EKONOMIS : Journal of Economics and Business Food ScienTech Journal

Rosida Rosida

Universitas Pembangunan Nasional Veteran Jawa Timur

Author-ID : 364315

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Economics, Econometrics & Finance Immunology & microbiology Industrial & Manufacturing Engineering

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Articles

EVALUASI NILAI GIZI TEPUNG PRA-MASAK PISANG TANDUK DAN PISANG RAJA NANGKA [Nutritional Evaluation of Pre-cooked “Tanduk” and “Raja Nangka” Plantain flour] . Rosida; Dedin Finatsiyatull Rosida
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): 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 (284.4 KB)

This research dealt with the nutritional evaluation of pre-cooked plantain flour in experimental Wistar rats to evaluate physical and chemical properties of the digesta of rats as well as glucose and cholesterol content of their blood. Pre-cooked plantain flour was made of 2 types of plantain, Tanduk plantain (Musa corniculata) and Raja Nangka plantain (Musa paradisiacalLinn) which have been heated and cooled under 3 conditions (boiling-cooling, steaming-cooling, and baking-cooling, prior to drying and milling. It was found that both pre-cooked plantain flours have high resistant starch content (6.38-11.40%). Nutritional evaluation of rats for 20 days treatment revealed that pre-cooked plantain flour diets have no effect on the volume, weight, water content, and pH of the digesta and glucose content of the blood serum. But these diets increase the concentration of acetic acid, propionic acid and butyric acid of the digesta and decrease cholesterol content of the blood serum, especially Tanduk plantain pre-cooked flour made from Tanduk plantain after boiling and cooling, hence it has good effects on the colonic microbiota.

Pengembangan produk yoghurt sinbiotik uwi ungu (Dioscorea alata var purpurea) sebagai pangan fungsional Rosida Rosida; Sintha Soraya Santi
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.6161

Purple water yam had good prospect to be developed as functioonal food because it had high dietary fiber, inulin, antocyanin and antioxidant compunds. The aim of this research was to determine the physicochemical and sensoric characteristics of synbiotic yoghurt from cow’s milk and purple water yam extract using Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium bifidum. This research used This research used Completely Randomized Design with factorial pattern which was consisted of 2 factors and 2 replications. Factor 1 is the proportion of cow’s milk : purple water yam extract (50:50, 40:60, and 30:70) and Factor 2 is concentration of Lactic acid bacteria (3%, 4% and 5%). ANOVA was employed to analyze the data. If there was asignificant diffence, it should be followed by Duncan’s Multiple Range Test (DMRT) at a significance level α=0.05. The result revelaed that the best treatment was the proportion milk: water yam extract (40:60) and 5% starter LAB, which produced synbiotic yoghurt with lactic acid bacteria total of 9.42 Log CFU/ml, lactic acid total 1.98%, dietary fiber content 3.85%. This synbiotic yoghurt had average hedonic score of taste 2.75, color 3.25, smell 3.50, texture 2.85, which means it was preferred by the pannels

Kajian Konsentrasi Bakteri Asam Laktat dan Lama Fermentasi pada Pembuatan Tepung Pati Singkong Asam Rosida Armanto; Anita Sawitri Nurasih
agriTECH Vol 28, No 3 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The aim of this research was to study the influenc e of lactic acid bacteria (Lactobacillus plantarum) concentration andfermentation time on physical and chemical properties of sour cassava starch flour. This research used a Completely Randomized Design with factorial pattern (two factors). The first factor was the concentration of lactic acid bacteria (0 %, 1 %, 2 %, and 3 %), and the second factor was the fermentation time (0, 3, 6 and 9 days). The best treatment was the combination of concentration of lactic acid bacteria 9 % and 9 days of fermentation. This sour cassava starch flour had 19,6 % flour yield, 0.44 % total acid, 1.984 cps viscosity, 3.88 sour smell score and 276.3 % developing volume of bread. The addition of lactic acid bacteria could shorten fermentation time and produce sour cassava starch flour that had similar properties with the natural one.ABSTRAKTujuan penelitian ini adalah untuk mempelajari pengaruh konsentrasi bakteri asam laktat (Lactobacillus plantarum)dan lama fermentasi terhadap sifat fisika dan kimia pati singkong asam. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan 2 faktor (dengan 2 kali ulangan). Faktor I adalah konsentrasi bakteri asam laktat (0 %, 1 %, 2 %, dan 3 % v/b) dan faktor II adalah lama fermentasi (3, 6, 9, dan 12 hari). Hasil terbaik diperoleh pada kombinasi perlakuan konsentrasi bakteri asam laktat 3 % dan lama fermentasi selama 9 hari. Tepung pati singkong asam yang dihasilkan mempunyai rendemen 19,6 %, total asam 0,44%, viskositas 1,984 cps, skor bau asam 3,88 dan volume pengembangan roti 276,3 %. Penambahan bakteri asam laktat dapat mempersingkat waktu fermentasi dan diperoleh tepung dengan sifat yang sama dengan pati singkong asam dari fermentasi alami.

CHEMICAL AND SENSORY CHARACTERISTIC OF SORGHUM (Sorghum bicolor) TAPAI WITH TRADITIONAL PACKAGING Andre Yusuf Trisna Putra; Rosida Rosida; Khoirul Azmir
Food ScienTech Journal Vol 1, No 2 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Tapai is one of the traditional food from Java island. Nowadays, traditional food is being ignored by people. Conserving traditional foods are needed. Processing into a variety of foods that has good nutrition can make traditional food exist. Sorghum (Sorghum bicolor)is a good source of carbohydrates, fibers, phenolic compounds, and antioxidant. However, it has not been fully utilized. Bitter taste, sandy texture and unpleasant aroma in sorghum cause people do not like. Therefore, this study aimed to develop tapai from sorghum. This study will focus on the evaluation of starch content, pH, acidity content, sugar content and sensory evaluation tapai made from varieties of sorghum and types of natural packaging. The method used in this study was the experimental method using a completely randomized factorial design consisting of two factors, variable of sorghum (white, red and brown sorghum) and types of natural packaging (banana leaf, pandanus leaf, and guava leaf) with two replications. Duncan's multiple range tests were performed with a 5% significance for statistical analysis. Results revealed that the highest starch content was 27,4% in tapai from brown sorghum with banana leaf packaging. Regarding sugar content, tapai from brown sorghum with banana leaf packaging had the highest result. Whereas, based on sensory evaluation, tapai from white sorghum with banana leaf packaging was the most favored by panelists.

Akuntabilitas Pemerintahan Desa dalam Pengelolaan Anggaran Pendapatan dan Belanja Desa (APBDes) Tahun 2020 Berdasarkan Permendagri No. 113 Tahun 2014 di Desa Kotah Kecamatan Jrengik Kabupaten Sampang Rosidah Rosidah; Tituk Diah Widjantie
Ekonomis: Journal of Economics and Business Vol 6, No 1 (2022): Maret
Publisher : Universitas Batanghari Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/ekonomis.v6i1.452

The village income and expenditure budget (APBDes) is a form of accountability by the village government to convey information about all activities carried out by the village government and financed by village funds to the community. The purpose of the research conducted is to determine the accountability of APBDes management in Kotah Village and how the Kotah Village Government is prepared to manage APBDes. This study uses a qualitative type of research, and utilizes informants from the Kotah Village Government Apparatus. This study found that the Kotah Village Government has managed the APBDes in an accountable manner which is in line with Permendagri No. 113 of 2014. The form of Accountability of the Kotah Village Government in accountability of apbdes management report by providing accountability reports to the community is by sticking apbdes management report on the development notice board that has been provided in each hamlet, in the village hall, and at the place of development.

Co-Authors Andre Yusuf Trisna Putra Anita Sawitri Nurasih Dedin Finatsiyatull Rosida Khoirul Azmir Sintha Soraya Santi Tituk Diah Widjantie

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