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All Journal Jurnal Teknologi Pangan Jurnal Ilmiah Pangabdhi Jurnal Sains dan Teknologi Pangan Food Science and Technology Journal (Foodscitech) Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Journal of Functional Food and Nutraceutical Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences International Journal of Advance Tropical Food (IJATF) Journal of Science and Social Development
Ulya Sarofa
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Social Sciences Other

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PEMBUATAN COOKIES BERSERAT TINGGI DENGAN MEMANFAATKAN TEPUNG AMPAS MANGROVE (Sonneratiacaseolaris) Sarofa, Ulya; Mulyani, Tri; Wibowo, Yudda Arief
REKAPANGAN Vol 5, No 2 (2011): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Demand of health food products such  as sugar-free foods, low-calorie diet and fiber-rich  increased. This trend is based on the role of prevention of hypertension, diabetes, colon cancer and  other  degenerative  diseases.  Various  sources  of  high-fiber  materials  such  as cellulose, hemicellulose, lignin, and  gum were a major  concern in  the  development  of food products. Therefore, the utilization of mangrove waste of syrup processing to yield a high fiber cookies  was  important  made.  This  study  aims  to  determine  the  proportion  of  wheat  and mangrove  waste  flour,   the addition  of margarine on  the  quality  of cookies.  This  study using Complete Randomized Design (CRD) factorial pattern with 2 factors and 3 replications. Factor I,  proportioni wheat flour: mangrove waste 15:85 (w/w), 30:70 (w/w), 45:55 (w/w). Factor II,the addition of margarine 40% (v/w), 45% (v/w), and 50% (v/w). The results showed that the best treatment was the proportion of wheat : mangrove waste flour 30:70 (w/w) and the addition of margarine 45% (v/b) which it produces cookies with the criteria  of 3.9343% moisture  content, protein 6.2745%, fat 22.4180%, and crude fiber value of 3.4456%.Key words: cookies, mangrove waste, health food products
PEMANFAATAN TEPUNG BUAH LINDUR (Bruguiera gymnorrhiza) DALAM PEMBUATAN CRACKERS DENGAN PENAMBAHAN GLUTEN Sarofa, Ulya; Yulistyani, Ratna; STP, Mardiyah
REKAPANGAN Vol 6, No 1 (2012): REKAPANGAN
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Lindur flour is made from  basic materials lindur fruit which  has the advantage  of the source of carbohydrate, high fiber, and mineral  content.  Making crackers with lindur fruit done proportion of lindur flour and wheat  flour whereas added gluten.The  Study aims to determine  the  effect  of the proportion  of wheat  flour: wheat gluten fruit lindur to the  physical, chemical and organoleptic lindur crackers. Research design used Completely  Randomized Design comprised two factors, factor I  is the proportion of wheat flour: flour lindur (70:30, 60:40, 50:50%) and factor II is the addition of gluten (10%, 12%, 14%). The results showed that the best treatment found  in the proportion treated flour: flour lindur 70:30 (%) and the  addition  of 14% gluten, which produces fruit crackers lindur to yield 64.800%, 3.4483% water  content, protein  content  of  9.7446  %, crude  fiber  content  of  2.5224%, 17.1463 amylopectin content, the fracture (texture) 0.2805 (N/cm2) and organoleptic tests, including a sense of 3.95 / neutral, color 4.2 / like, the texture of 4 , and aroma 3/like 3.7 / neutral.keywords: Bruguiera gymnorrhiza, crackers, gluten
Karakteristik Fisikokimia, dan Organoleptik Yoghurt Susu Jagung (Zea mays) dan Kacang Koro Pedang Putih (Canavalia ensiformis) dengan Penambahan Susu Skim Sarofa, Ulya; Nurismanto, Rudi; Ulum, Bahrul
REKAPANGAN Vol 10, No 2 (2016): REKAPANGAN
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ABSTRAKPenggunaan jagung saat ini masih perlu ditingkatkan dalam rangka peningkatangizi masyarakat. Salah satu usaha meningkatkan konsumsi protein jagung adalahdengan mengkombinasikan jagung dengan kacang koro pedang putih , sehinggadiharapkan dapat saling melengkapi dalam kontribusi kandungan asam amino yanglebih lengkap pada produk yang dihasilkan. Salah satu produk kombinasi jagung dankacang koro pedang putih adalah yoghurt. Tujuan penelitian ini adalah mempelajaripengaruh proporsi jagung dan kacang koro pedang putih dengan penambahan sususkim terhadap kualitas yoghurt yang dihasilkan. Penelitian ini menggunakanRancangan Acak Lengkap Pola Faktorial (2 faktor) dan 3 kali ulangan. Faktor pertamaadalah proporsi jagung dan kacang koro pedang putih ( 70:30, 60:40, 50:50) Faktorkedua adalah Konsentrasi susu skim ( 5%, 7%, 9%). Perlakuan terbaik adalahkombinasi proporsi jagung dan kacang koro pedang putih 60:40 dengan konsentrasisusu skim 9% . Produk yoghurt tersebut mempunyai kadar protein 4.31%, pH 4.0,lemak 0.99%, Total BAL 10.966 (cfu/g), total asam 0. 61%, Viskositas 2.175 cps,dengan total ranking uji kesukaan aroma = 138.5, warna = 137.5 dan skor tekstur =115Kata kunci: Yoghurt, Jagung, Kacang Koro Pedang Putih, Susu SkimABSTRACTThe use of corn (Zea mays) is currently needs to be improved in order toimprove public nutrition. One effort to increase the protein consumption of corn is thecorn combine with white legume (Canavalia ensiformis), which is expected tocomplement the contribution of amino acid content in the resulting product. One of theproducts the combination of corn and white legume is yogurt. The purpose of this studywas to know the influence of the proportion of corn and white legume with the additionof skim milk on the quality of yoghurt produced. This research used Factorial CompleteRandomized Design Patterns (2 factors) and 3 repetitions. The first factor is theproportion of corn and white legume (70:30, 60:40, 50:50). The second factor is theconcentration of skim milk (5%, 7%, 9%). The best treatment is a combination of theproportion of corn and white legume 60:40 with a concentration of 9% skim milk. Theyoghurt products have protein content 4:31%, pH 4.0, fat 0.99%, Total BAL 10 966(cfu/g), total acid 0. 61%, viscosity of 2,175 cps, with a total ranking of test A = 138.5aroma, color = 137.5 and scores texture = 115Keywords: Yoghurt, Corn, White Legume, Skim Milk
PEMANFAATAN LIMBAH KEPALA UDANG WINDU ( Penaeus monodon ) UNTUK PEMBUATAN TERASI DENGAN KAJIAN PENAMBAHAN GARAM DAN LAMA FERMENTASI (The use of Penaeus monodon shrimp head waste for Terasi product The study of salt addition and fermentation time) Sarofa, Ulya; rekapangan, Latifah; DS, Ria
REKAPANGAN Vol 10, No 1 (2016): REKAPANGAN
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ABSTRAKTerasi adalah produk dari udang, ikan-ikan kecil yang diolah secara fermentasi biasanya digunakan sebagai bahan penyedap untuk masakan. Salah satu bahan tambahan dalam pembuatan terasi adalah garam yang berperan mengontrol pertumbuhan mikroorganisme yang diinginkan dan menghambat mikroorganisme pembusuk. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan konsentrasi garam ( 15 %, 20 %, 25 % ) dan lama fermentasi ( 10 hari, 14 hari, 18 hari) terhadap kualitas terasi dan menghasilkan terasi yang disukai konsumen.Metode penelitian yang digunakan adalah RAL (Rancangan Acak Lengkap) pola faktorial dengan dua faktor dan tiga kali ulangan. Faktor pertama adalah konsentrasi garam ( 15 %, 20 %, 25 % ) serta faktor kedua adalah lama fermentasi ( 10 hari, 14 hari, 18 hari ). Hasil penelitian menunjukkan bahwa perlakuan terbaik berdasarkan uji organoleptik bau ( 4,2 ) dan warna ( 3,55 ) yaitu pada perlakuan konsentrasi garam 20 % dan lama fermentasi 14 hari. Perlakuan tersebut mempunyai kadar air 29,47 %, kadar protein terlarut 18,24 %, tekstur 5,37 mm/gr.dt, total mikroba 1,97 Log CFU/gr, total asam 1,69 % dan aw 0,70 %.Kata Kunci : Surimi, ikan lele, Sorbitol, Sodium Tripolyphospate.ABSTRACTTerasi is a fermentation product from shrimp or small fish and is used as flavoring agent in traditional food. One of ingredient in terasi production is salt which has function as desired microorganism growth controller and decayed microorganism inhibitor.The objective of this research is to study the influence of salt concentration (15 %, 20 %, 25 %) and fermentation time (10, 14, 18 days) on Terasi qualities and to produce acceptable terasi product. This reseach used Factorial Pattern of Completely Randomized Design with two factors and 3 repetitions. The first factor is salt concentration (15%, 20%, 25%) and second factor is fermentation time (10, 14, and 18 days). According to sensory evaluation, the best treatment is terasi from combination 20% of salt and 14 day fermentation time. The product had smell score 4.2, color score 3.55, 29.47% of moisture content, 18.24% of soluble protein content, 5.37 mm/g s of texture score, total microbe 1,97 log CFU/g, total acid 1.69% and aw 0.70.Keywords : Terasi, Penaeus monodo, salt, fermentation time
Kajian Penambahan Jenis Gula dan Kombinasinya Terhadap Mutu dendeng Sayat Tiktok Selama Penyimpanan pada suhu kamar .,, Latifah; Sarofa, Ulya; Faizal, Moh
REKAPANGAN Vol 1, No 2 (2007): REKAPANGAN
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Kajian Penambahan Jenis Gula dan Kombinasinya Terhadap Mutu dendeng Sayat Tiktok Selama Penyimpanan pada suhu kamar
Tingkat Pencemaran Escherichia coli dan Staphylococcus aureus Serta Penggunaan Pemanis Sintetik Sakarin dan Siklamat Pada Jamu Gendong Winarti, Sri; Sarofa, Ulya; Hardiani, Esti
REKAPANGAN Vol 1, No 1 (2007): REKAPANGAN
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Tingkat Pencemaran Escherichia coli dan Staphylococcus aureus Serta Penggunaan Pemanis Sintetik Sakarin dan Siklamat Pada Jamu Gendong
Pembuatan Crakers (Kajian Proporsi Tepung Terigu , Tepung Tahu dengan Penambahan Mentega Putih) Sarofa, Ulya
REKAPANGAN Vol 1, No 2 (2007): REKAPANGAN
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Pembuatan Crakers (Kajian Proporsi Tepung Terigu , Tepung Tahu dengan Penambahan Mentega Putih)
Pemanfaatan limbah kelapa udang windu (penaeus monodon) untuk pembuatan terasi dengan kajian penambahan garam dan lama fermentasi Sarofa, Ulya
REKAPANGAN Vol 2, No 1 (2008): REKAPANGAN
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Pemanfaatan limbah kelapa udang windu (penaeus monodon) untuk pembuatan terasi dengan kajian penambahan garam dan lama fermentasi
Kajian penambahan minyak wijen dan tepung ampas tahu pada sosis sintetis gluten (addition of sesame oil and flour waste of tofu on sausage syntetic) Basuki, Enny Karti; Sarofa, Ulya; Desimerina, Ranita
REKAPANGAN Vol 2, No 1 (2008): REKAPANGAN
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Kajian penambahan minyak wijen dan tepung ampas tahu pada sosis sintetis gluten (addition of sesame oil and flour waste of tofu on sausage syntetic)
Pembuatan nata de manggo (kajian . konsentrasi sukrosa dan lama fermentasi) Djajati, Sri; Sarofa, Ulya; A, Syamsul
REKAPANGAN Vol 3, No 2 (2009): REKAPANGAN
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Pembuatan nata de manggo (kajian . konsentrasi sukrosa dan lama fermentasi)
Co-Authors -, Rosida .,, Latifah .,, Sudaryati A, Syamsul Alfiyatus Sholichah anggreini, riski ayu Bahrul Ulum Dadik Raharjo Desimerina, Ranita Diza Lailuna Ardini DS, Ria Enny Karti Basuki Hardiani, Esti Harnanda, Melinda Indah Jariyah Jariyah Jariyah Jariyah Mardiyah STP Moh Faizal Nuraini, Farida Prasetyo, Mohammad Rafi Ratna Yulistiani Ratna Yulistyani Ratna, Rawiri Yunia rekapangan, Latifah Rhomadloni, Muchamad Rosida Rosida Rosida Rudi Nurismanto Safa Asy’ari, Aidha Sanjaya, Yushinta Arsitina Sri Djajati Sri Winarti Sri Winarti Sudaryati Sudaryati Suyuti, Ahmad Tri Mulyani Unut, Gita Wardhani, Raden Roro Regita Prasetyo Widianti, Erika Yudda Arief Wibowo Zhorif, Muhammad Naufal