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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Jurnal Teknologi Pangan dan Industri Perkebunan

Ningrum Dwi hastuti

Politeknik Negeri Ketapang

Author-ID : 3889049

Agriculture, Biological Sciences & Forestry Other

Published : 7 Documents Claim Missing Document

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KAJIAN VARIASI PENAMBAHAN TEPUNG TERIGU DAN PENAMBAHAN AIR PADA PEMBUATAN DONAT DARI LIMBAH KULIT PISANG KEPOK (Musa Paradisiaca Formatypica) Ningrum Dwi hastuti; Frangky Fransiskus Tumion

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

Penelitian ini dilakukan untuk mengetahui pengaruh variasi penambahan tepung terigu, air dan ekstrak kulit pisang terhadap karakteristik donat yang dihasilkan dan untuk mengetahui tingkat kesukaan konsumen terhadap donat yang dibuat dari variasi penambahan tepung terigu dan ekstrak kulit pisang. Metode yang digunakan dalam penelitian pembuatan donat dari limbah kulit pisang kepok ini antara lain menggunakan tiga perlakuan tepung terigu diantaranya sebanyak 125 gr, 250gr, 500gr, penambahan air masing – masing sebanyak 50 ml, 100 ml, dan 150 ml, dan penambahan kulit pisang masing - masing sebanyak 125gr. Selanjutnya dilakukan pengujian produk yaitu kadar protein, kadar air, dan uji organoleptik pengujian tersebut dilakukan di Laboratorium Jurusan Teknologi Pertanian, Politeknik Negeri Ketapang. Hasil penelitian menunjukan pengaruh dari variasi penambahan tepung terigu 250 gr, 375gr, 500gr dan penambahan kulit pisang masing – masing sebanyak 125gr pada kadar protein berturut – turut 18,110 %, 18,890 %, 19,886 % dan kadar air berturut – turut 29,98 %, 32,19 %, 49,52 %, sedangkan uji organoleptik dengan atribut penilaian tekstur, rasa, dan aroma yang paling disukai dibuat dari variasi penambahan ekstrak kulit pisang dan tepung terigu adalah 1 : 2 (kulit pisang = 125gr : tepung terigu = 250 gr) yang mempunyai skor rata –rata rasa 5,28 dan tekstur 5,04 sedangkan aroma 4,64.

Karakteristik organoleptik pada produk olahan stik biji nangka Ningrum Dwi Hastuti

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i1.1882

Jackfruit seeds have high nutritional content such as carbohydrates, and protein, so they can be used as potential food. Processing jackfruit seeds into food products is one form of business utilizing jackfruit seed waste as an alternative to adding new food sources. The purpose of this study was to determine the organoleptic characteristics of jackfruit seed stick products. Organoleptic test using Friedman Test with α = 0.05 and determining the best treatment using the effectiveness index. The results showed that the best organoleptic test was obtained from jackfruit seed stick products with a product value of 0.610 with a mean value of the panelists' preference for taste of 4.40; color of 3.92 and flavour of 2.48

SUBTITUSI TEPUNG BLEWAH (Cucumis meloL.Var Cantapulensis) PADA PRODUK MIE BASAH Isye Selvianti; Ningrum Dwi Hastuti

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Blewah (Cucumis melo L.var cantalupensis.) adalah tumbuhan penghasil buah yang banyak digunakan sebagai minuman penyegar di Asia Tenggara. Blewah sejenis dengan melon namun berbeda kelompok budidaya. Penelitian ini bertujuan untuk mengetahui proses pembuatan mie basah dengan subtitusi tepung blewah dan bagaimana pengaruh penambahan tepung terigu dan tepung blewah pada pembuatan mie basah terhadap daya elastisitas dan tingkat kesukaan konsumen. Metode yang digunakan dalam penelitian ini adalah pembuatan mie basah menggunakan tiga perlakuan yaitu: 50%, 20%, dan 30%, untuk mengetahui parameter uji elastisitas mie basah dan tingkat kesukaan terhadap rasa, warna, dan aroma. Hasil uji elatisitas mie diperoleh hasil untuk perlakuan 50% tepung blewah yaitu 19%, 20% tepung blewah 22% dan 30% yaitu 6,67% dan uji organoleptik pada ketiga variasi penambahan tepung blewah adalah 50% nilai kesukaan rasa, aroma, dan warna berturut-turut adalah 5,2, 5,8, 5,68, untuk sampel 30% nilai rata-rata kesukaan rasa, warna, dan aroma berturut-turut adalah 5,16, 5,64 dan 5,92 sedangkan untuk sampel 20% nilai rata-rata kesukaan rasa, aroma, dan warna berturut-turut adalah 4,56, 6,04 dan 4,88. Kesimpulan dari penelitian ini yaitu penambahan tepung blewah terhadap mie basah berpengaruh terhadap elastisitas mie dan tingkat kesukaan konsumen

Pendampingan Kelompok Usaha Stik Nanas dalam Standarisasi Kemasan untuk Meningkatkan Daya Saing Firmanilah Kamil; A.Nova Zulfahmi; Ningrum Dwi Hastuti
Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Vol 3 No 1 (2023)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/literasi.v3i1.956

In addition to producing food products that are safe for consumption, food producers are also required to produce high quality products to meet consumer satisfaction. However, in reality, there are still many economic actors who do not understand how to improve and maintain the quality of their products. The second problem found by researchers in the pineapple stick business group is the lack of attractiveness of the product packaging offered. The purpose of this service activity in the form of training and mentoring is to help partners, in this case the pineapple stick production business group, to determine good packaging to extend shelf life, determine product packaging designs that can attract consumers' attention, and help business groups obtain NIB. Problem solutions are carried out in two stages of activity, namely preparation and implementation. The preparation stage is carried out with pre-survey activities, socialization and coordination of activities, preparation of work programs, preparation of training modules, and preparation of facilities and infrastructure during training and mentoring. The implementation phase is carried out in the order of socialization activities and assistance in the use of packaging materials, packaging design training and assistance, business group legality assistance, and ends with monitoring and evaluation.

PENGARUH PENAMBAHAN IKAN RUCAH PADA PEMBUATAN OPAK SINGKONG TERHADAP SIFAT FISIKOKIMIA A. Nova Zulfahmi; Yuyun Yuniarti; Assrorudin Assrorudin; Ningrum Dwi Hastuti; Irfan Cholid
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Opak (cassava crackers) in general contains a lot of carbohydrates. To increase the nutritional value of opak, one of them is by adding trash fish which is quite rich in protein. This study aims to determine the effect of adding trash fish with different concentrations in the manufacture of opak crackers on the physicochemical properties. This study used an experimental method with a RAL experimental design in a laboratory. Sensory testing found that the more concentration of trash fish added, the more favored the panelists with the R3 treatment on average received. Tests for protein and water content produced linear data. The more fish content, the higher the protein content and water content. The highest water and protein content in the R4 treatment was 12.58% and 6.91%, respectively. The highest swelling power (except the control) in treatment R2 was 81.16%, while the least absorption in treatment R4 was 14.11%. These results indicated that the addition of trash fish had a significant effect on the physicochemical properties of opak

ANALISIS KELAYAKAN FINANSIAL USAHA ROTI LABU KUNING DI KABUPATEN KETAPANG KALIMANTAN BARAT Ira Arianti; Ningrum Dwi Hastuti; Irfan Cholid; Jovan Mamel Lahagu
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

The addition of yellow pumpkin to the bread making process is a form of product innovation aimed at reducing the use of flour and increasing the use of pumpkin and adding nutritional value to the product. Therefore the financial analysis of the yellow pumpkin bread business is of particular important. It was revealed that the Break Even Points was 4155 packs. the Net Present Value was positive of Rp 104.917.412, the Internal Rate of Return was 39% greater than the MARR, The B/C Ratio was 1.46 and the Payback Period of 2.2 years did not exceed the planned business period.. Therefore, based on the financial analysis, the yellow pumpkin bread business is feasible and worth to develop.

PENGARUH PERBEDAAN BAHAN PENGEMAS TERHADAP MUTU SENSORIS AMPLANG SELAMA PENYIMPANAN A. Nova Zulfahmi; Martanto Martanto; Irfan Cholid; Ningrum Dwi Hastuti
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1041

The decrease in purchasing power of the community has led to many unsold amplang crackers, which often suffer from physical and sensory damage. Physical damage includes a loss of crispy texture, while sensory damage includes a stale aroma and taste, as well as a brownish appearance. To prolong the shelf life of amplang crackers, packaging is needed. The packaging materials used in this study are PP, PET, and aluminum foil. The objective of this research is to determine the effect of different packaging materials on the sensory quality of amplang crackers during storage. The results show that in the sensory test, aluminum foil packaging received the highest score for aroma, which was 6.5, indicating a preference. The taste parameter also scored the highest with aluminum packaging, at 6.5. Meanwhile, the texture and color parameters obtained the best scores with aluminum packaging, with scores of 6.8 and 7.5, respectively. In conclusion, the research finds that aluminum foil packaging is the best way to maintain the sensory quality of amplang crackers during a 40-day storage period.

Co-Authors A. Nova Zulfahmi Ahmad Nova Zulfahmi Assrorudin Assrorudin Firmanilah Kamil Frangky Fransiskus Tumion Ira Arianti Irfan Cholid Isye Selvianti Jovan Mamel Lahagu Martanto Martanto Yuyun Yuniarti

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