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All Journal Warta IHP (Warta Industri Hasil Pertanian) Jurnal Pengabdian Pada Masyarakat Jurnal Teknologi & Industri Hasil Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian JURNAL PANGAN Open Science and Technology
Isnaini Rahmadi
Institut Teknologi Sumatera
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Other

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PENGARUH EKSTRAK DAUN SALAM (Syzygium polyanthum (Wight.) Walp.) TERHADAP TINGKAT HIDROLISIS PATI, AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORI NASI INSTAN [The Effect of Extract Bay Leaf (Syzygium polyanthum (Wight.) Walp.) on the Level of Starch Hydrolysis, Antioxidant Activity and Sensory Properties of Instant Rice] Rahmadi, Isnaini; Nurdin, Samsu Udayana; Astuti, Sussi
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 1 (2016): 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 (409.29 KB) | DOI: 10.23960/jtihp.v21i1.28 - 41

Abstract

In some Asian countries, diabetes mellitus (DM) is suggested to be close related to their rice daily intake as rice intake contributes significantly into their blood glucose level. Threrefore, for patient of DM or people who has high risk of digestibility of starch should be lowered. This research was aimed to obtain an optimal concentration of bay leaf extract that produces instant rice with low levels of starch hydrolysis, the high antioxidant activity and sensory properties are preferred. The experiment was arranged in a Complete Randomized Block Design (CRBD) with six bay leaf extract concentrations which were 0%, 5%, 10%, 15%, 20% and 25% of the solution volume for cooking. The results showed the addition of the bay leaf extract did not affect the rate of starch hydrolysis and total phenol of instant rice, but it effected on antioxidant activity and sensory properties of instant rice. The best treatment of the instant rice with the addition of bay leaf extract at 0 % who has the degree of hydrolysis of starch by 15.21 %, the antioxidant activity by 79.44 %, total of phenol about 0.19 ppm GAE, the percentage of panelists with like criteria to odor about 49.52 %, the taste 59.05 %, color 86.67 % and fluffier 41.90%.Keywords: antioxidants, bay leaves, hydrolysis of starch, instant rice
Processing Technology of Ketupat Rahmadi, Isnaini
JURNAL PANGAN Vol 28, No 2 (2019): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (938.885 KB) | DOI: 10.33964/jp.v28i2.437

Abstract

Indonesia has a typical rice processing method as part of the nation?s culture, namely ketupat. Ketupat is typical food made of rice wrapped in diamond shaped-woven coconut leaves and boiled in water. This article reviewed the variety of processing ketupat as well as changes in ketupat during storage of ketupat according to the results of research and related references. Traditionally, ketupat is cooked in boiling water for 5 hours. This is considered inefficient in terms of cooking fuel and time required for cooking. The efforts of modifying ketupat cooking method have been done to shorten processing time, such as cooking ketupat in pressure cooker for 30 minutes. The development of ready-to-cook ketupat or quick-cooking product in attractive package becomes a promising opportunity. Quick-cooking ketupat was made by immersing ketupat in salt, steaming, freezing and drying. The package of quick-cooking ketupat was designed using HDPE plastics made square shape that requires boiling period for 30 minutes. Ingredients and the amount of rice, the size of coconut leaves, immersion process and cooking technic affected the texture of ketupat produced. Ketupat is normally stored for 2 days in room temperature and 4-7 day if it is refrigerated. Spoilage of ketupat is due to microbiological and physical changes during storage. Starch retrogradation and increase in RS III may occur when ketupat is stored at low temperature.
Processing Technology of Ketupat Isnaini Rahmadi
JURNAL PANGAN Vol. 28 No. 2 (2019): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v28i2.437

Abstract

Indonesia has a typical rice processing method as part of the nation’s culture, namely ketupat. Ketupat is typical food made of rice wrapped in diamond shaped-woven coconut leaves and boiled in water. This article reviewed the variety of processing ketupat as well as changes in ketupat during storage of ketupat according to the results of research and related references. Traditionally, ketupat is cooked in boiling water for 5 hours. This is considered inefficient in terms of cooking fuel and time required for cooking. The efforts of modifying ketupat cooking method have been done to shorten processing time, such as cooking ketupat in pressure cooker for 30 minutes. The development of ready-to-cook ketupat or quick-cooking product in attractive package becomes a promising opportunity. Quick-cooking ketupat was made by immersing ketupat in salt, steaming, freezing and drying. The package of quick-cooking ketupat was designed using HDPE plastics made square shape that requires boiling period for 30 minutes. Ingredients and the amount of rice, the size of coconut leaves, immersion process and cooking technic affected the texture of ketupat produced. Ketupat is normally stored for 2 days in room temperature and 4-7 day if it is refrigerated. Spoilage of ketupat is due to microbiological and physical changes during storage. Starch retrogradation and increase in RS III may occur when ketupat is stored at low temperature.
Analisis Tingkat Kepuasan Masyarakat terhadap Penerapan Generator-Mikrohidro sebagai Sumber Energi Listrik di Dusun Batu Saeng, Lampung Madi Madi; Khoirun Naimah; Duwi Hariyanto; Rinaldi Ikhram; Isnaini Rahmadi; Alfajar Puja Kusuma; Hasbiyalloh Hasbiyalloh; Risfihan Rafi
Jurnal Pengabdian Pada Masyarakat Vol 6 No 3 (2021)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/002.202163.815

Abstract

ANALYSIS OF THE LEVEL OF COMMUNITY SATISFACTION ON THE APPLICATION OF MICRO-HYDRO GENERATORS AS A SOURCE OF ELECTRICAL ENERGY IN BATU SAENG, LAMPUNG. Generator-Micro hydro is a very important component for hydroelectric power in meeting the electricity needs of the community. Batu Saeng is one of the areas in Lampung Province that still lacks electricity. The people there are always hydropower. However, based on a team survey, several components are no longer suitable for use, one of which is a generator. This old generator with a capacity of 8000 watts has been used by the people of Batu Saeng, but its condition is currently rusty, almost burnt, and is no longer suitable for use. This condition is due to economic problems that make it impossible to replace micro-hydro plants. Therefore, the community service team helped replace a newer generator with a larger capacity of 10,000 watts. A 10,000 watt micro hydro power plant has supplied electricity to 20 houses in Batu Saeng. The community service team also obtained data from the community satisfaction survey on the application of the 10,000 watt micro hydro generator. The scope consists of administration, procedures, communication, engineering, and generating equipment. The analysis results show that 100% of the people are very satisfied with the implementation of the micro hydro generator by the service team.
Aplikasi Teknologi Mesin Pembuatan Tusuk Bakso Ayam Bakar di Desa Karang Anyar, Lampung Timur Isnaini Rahmadi; Madi Madi; Syahrizal Nasution; Dina Fithriyani
Jurnal Pengabdian Pada Masyarakat Vol 6 No 3 (2021)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/002.202163.829

Abstract

APPLICATION OF MACHINE TECHNOLOGY FOR MAKING GRILLED CHICKEN MEATBALSS IN KARANG ANYAR VILLAGE, EAST LAMPUNG. The business of craftsmen for grilled chicken meatball sticks from bamboo continues to grow along with the number of meatballs stick sellers in Karang Anyar Village, East Lampung. However, the tools used to produce grilled chicken meatball skewers are still very simple and require a long time to produce grilled chicken meatball skewers with good quantity and quality. Therefore, the service team provides a solution for the application of machine technology for making grilled chicken meatball skewers that are more modern and able to increase the quantity of grilled chicken meatball skewers in a faster time. The solution offered is in the form of new technology with a mechanical pattern system that saves more energy, costs and production time. The program stages begin with service planning, implementation of service by assembling tools, applying tools to the target community, analyzing results, and evaluating the program. The results obtained from this program are the 3 in 1 grilled chicken meatball skewer which is implemented by the people of Karang Anyar Village, East Lampung, thereby increasing the quality and quantity of the grilled chicken meatball sticks produced. This program was also published on two social media. It is hoped that in the future this program can continue to apply the technology of grilled chicken meatball skewers in various potential communities.
Perubahan karakteristik fisikokimia dan mikrobiologi ketupat selama penyimpanan suhu dingin [Changes on physicochemical and microbiological characteristics of ketupat during storage at cold temperature] Isnaini Rahmadi; Sugiyono Sugiyono; Nugraha Edhi Suyatma
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 2 (2022): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v27i2.71-80

Abstract

Ketupat is an Indonesian indigenous food made from rice which is wrapped by young coconut leaves and cooked into the boiling water. Storage temperatures might affect the physicochemical and microbiological characteristics of ketupat. The objective of this research was to observe the effect of 2 rice varieties with different amylose content and the percentage of ketupat filling on the change of physicochemical and microbiological characteristics of ketupat during storage at cold temperature (T= 5 oC; RH= 19,2 %). Ketupat was produced by using two rice varieties, namely IR 64 and Pandan Wangi. The percentage of ketupat filling resulted in higher ketupat hardness during storage. In addition, the hardness of ketupat increased during storage. The percentages of ketupat filling did not affect pH and aw of the ketupat during storage; however, the higher the percentages of ketupat filling resulted in the lower water content. The water content and pH did not change during storage. Ketupat stored at cold temperature was able to maintain the microbiological quality until the 9th day.
Perubahan Profil Tekstur Ketupat selama Penyimpanan: Changes in Texture Characteristics of Ketupat during Storage Isnaini Rahmadi; Sugiyono; Nugraha Edhi Suyatma
Open Science and Technology Vol. 1 No. 2 (2021): Open Science and Technology
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33292/ost.vol1no2.2021.22

Abstract

Beras merupakan makanan pokok bagi lebih dari setengah penduduk dunia. Ketupat merupakan produk olahan beras yang menjadi bagian dari budaya Indonesia. Ketupat memiliki umur simpan yang singkat. Suhu penyimpanan yang berbeda diduga memengaruhi profil tekstur ketupat. Penelitian bertujuan untuk memperoleh data pengaruh amilosa beras dan persentase pengisian ketupat pada perubahan profil tekstur ketupat selama penyimpanan pada suhu yang berbeda. Karakterisasi tekstur ketupat dilaksanakan pada dua suhu, yaitu suhu ruang dan dingin. Ketupat dibuat dengan beras varietas IR 64 dan Pandan Wangi. Selama penyimpanan suhu ruang, beras beramilosa tinggi serta persentase pengisian ketupat yang lebih rendah diperoleh ketupat dengan elastisitas yang rendah. Elastisitas meningkat selama penyimpanan pada suhu ruang, tetapi selama penyimpanan suhu dingin elastisitas tidak berubah. Amilosa beras serta persentase pengisian yang lebih tinggi diperoleh nilai daya kunyah ketupat tinggi selama penyimpanan disuhu dingin, tetapi saat kondisi suhu ruang kadar amilosa tidak berpengaruh pada daya kunyah. Selama penyimpanan, baik disuhu ruang ataupun suhu dingin, nilai daya kunyah ketupat meningkat. Kelengketan ketupat tidak dipengaruhi oleh kandungan amilosa dan persentase pengisian ketupat. Rice is a staple food for more than half of the world's population. Ketupat is an Indonesian indigenous food made from rice. However, ketupat has short a shelf life. The differences in storage temperatures might affect the texture characteristics. The objective of this research was to observe the effect of amylose content and the percentage of ketupat filling on the change of texture characteristics of ketupat during storage at different temperatures. Characterizations of ketupat during storage were conducted in two temperature conditions, i.e. room temperature and cold temperature. Ketupat was produced by using IR 64 and Pandan Wangi rice varieties. The higher amylose content and the lower percentage of ketupat filling resulted in the lower of ketupat springiness during storage at room temperature. The springiness of ketupat also increased during storage at room temperature, but it did not change significantly during storage at cold temperature. The higher amylose content and the percentage of ketupat filling resulted in the higher of ketupat chewiness during storage at cold temperature. However, at room temperature, the chewiness was not affected by the amylose content. The chewiness of ketupat increased during storage at room temperature and cold temperature. The amylose content and the percentages of ketupat filling did not affect adhesiveness, of the ketupat during storage.  
Penyusunan Informasi Nilai Gizi pada Kemasan Keripik Buah di UMKM Darsa berdasarkan Peraturan BPOM Syahrizal Nasution; Isnaini Rahmadi; Dea Tio Mareta; Lasuardi Permana; Ilham Marvie; Samsu Udayana Nurdin
Warta Industri Hasil Pertanian Vol 39, No 2 (2022)
Publisher : Balai Besar Standardisasi dan Pelayanan Jasa Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v39i2.7122

Abstract

Tujuan penelitian ini yaitu mendapatkan informasi nilai gizi (ING) keripik pisang dan nangka sehingga dapat dicantumkan dalam kemasan produk UMKM Darsa dan memenuhi kewajiban pada peraturan BPOM. Metode dilakukan berdasarkan peraturan BPOM no. 16 tahun 2020. ING dinyatakan per takaran saji dan dicantumkan dalam tabel. Jenis & jumlah gizi, persentase angka kecukupan gizi (AKG), serta catatan AKG dituliskan dalam tabel ING. Persentase AKG dihitung dari acuan label gizi (ALG). Hasil penelitian menunjukkan bahwa ING keripik pisang (takaran saji 25 g, 4 sajian per kemasan) memiliki energi total 140 kkal, protein 1 g (1% AKG), karbohidrat total 16 g (5% AKG), lemak jenuh 6 g (29% AKG), lemak total 8 g (12% AKG), gula 0 g, dan garam 150 mg (10% AKG). Adapun ING keripik nangka (takaran saji 25 g, 4 sajian per kemasan) memiliki energi total 110 Kkal, protein 1 g (2% AKG), karbohidrat total 18 g (6% AKG), lemak jenuh 3 g (16% AKG), lemak total 4 g (6% AKG), gula 13 g, dan garam 30 mg (2% AKG). ING keripik pada penelitian ini berguna untuk masyarakat dalam memilih pangan olahan sesuai dengan gizi yang dibutuhkan.
Penentuan umur simpan keripik buah dengan metode accelerated shelf life test model kadar air kritis Muhammad Rizky Ramanda; Syahrizal Nasution; Isnaini Rahmadi; Nina Lutfia Munawaroh

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.3788

Abstract

Fruit chips in Darsa Small and Medium Industry at Lampung products do not include an expiry date on the packaging label as important information that consumers must know. This study aims to estimate the shelf life of jackfruit, pineapple and banana chips using the Accelerated Shelf Life Test (ASLT) method with the Labuza equation critical moisture content approach model. The research was conducted by determining the initial water content, critical water content and equilibrium moisture content with other supporting variables such as packaging permeability, slope (b), product solid weight and packaging area. Based on the research results, the initial water content and critical water content of each fruit chips were 0.0348 and 0.0582 gH2O/g solid for jackfruit chips, 0.0348 and 0.0493 gH2O/g solid for pineapple chips, 0.0525 and 0.0741 gH2O/g solid for banana chips. while the equilibrium moisture content at 75% relative humidity at 30°C is -0.0537 g H2O/g solid in jackfruit chips, 0.01128 g H2O/g solid in pineapple chips and 0.0119 g H2O/g solid in banana chips. The Hasley equation model is the most suitable model to describe the water sorption isotherm phenomenon in jackfruit chips, while the Chen-Clayton equation model is suitable to describe the water sorption isotherm phenomenon in pineapple and banana chips products. The prediction of the shelf life of jackfruit and banana chips packed in nylon aluminum foil stored at 30°C with 75% RH is 2.6 months for jackfruit chips and 3 months for banana chips. While the prediction of the shelf life of pineapple chips packaged in metallized plastic paper is 4.2 months.
Co-Authors Alfajar Puja Kusuma Dea Tio Mareta Dina Fithriyani Duwi Hariyanto Hasbiyalloh Hasbiyalloh Ilham Marvie Khoirun Naimah Lasuardi Permana Madi Madi Muhammad Rizky Ramanda Nina Lutfia Munawaroh Nugraha Edhi Suyatma Nugraha Edhi Suyatma Rinaldi Ikhram Risfihan Rafi Samsu Udayana Nurdin Samsu Udayana Nurdin Sugiyono Sugiyono . Sussi Astuti Syahrizal Nasution