Article Per Year (5 Year)
p-Index From 2019 - 2024
1.789
P-Index
This Author published in this journals
All Journal ADITYA - Pendidikan Bahasa dan Sastra Jawa Jurnal Teknologi Pangan Jurnal Teknik Kimia Jurnal Teknologi Pertanian Jurnal Sains dan Teknologi Pangan CARING (Center of Publication in Midwifery and Nursing) : Jurnal Publikasi Penelitian Kebidanan dan Keperawatan Food Science and Technology Journal (Foodscitech) Metalingua: Jurnal Penelitian Bahasa PEDULI: Jurnal Imiah Pengabdian Pada Masyarakat JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) DedikasiMU: Journal of Community Service Anjoro : International Journal of Agriculture and Business Journal of Social Empowerment Widyaparwa Dharma Pengabdian Perguruan Tinggi (DEPATI)
Sri Winarti
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other

Published : 22 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 22 Documents
Search

 1   2   3 
VCO (Virgine Coconut Oil) Preparation by Enzymatic Method Using Crude Papain Winarti, Sri; Jariyah, Jariyah; Purnomo, Yudi
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (390.384 KB)

Abstract

Virgin Coconut Oil (VCO) is the pure oil from fresh coconut fruits, made with low temperature/without heating. This oil contains lauric acid of 48%, a type of MCFA (Medium Saturated Chain Fatty Acid). This fatty acid is easily absorbed in metabolism and produces energy, but does not induce cholesterol rise. The purpose of crude papain addition is to increase the hydrolysis rate of protein stabilized emulsion in coconut emulsion. The purpose of this research is to find out the optimum crude papain concentration and incubation temperature in VCO preparation. Experimental design employed in this research is Randomized Complete Design with 2 factors; i.e. crude papain concentration (0,02%; 0,04%; 0,06% and 0,08%) and incubation temperature (room temperature, 40 °C and 50 °C), each combination is repeated twice. The results of this research show that the optimum crude papain concentration is 0,06% and incubation temperature is 40°C.  In this condition, the yield of VCO is 49,07%, water content of 0,25 %, saponification number of 258,67 mg KOH/gram, free fatty acid content of 0,38%, iodine value of 8,36 mg/gram, peroxide value of 0,70 meq/kg, lightness (L) of 0,2; a* of 0,3 and b* of 2,0.Key word: VCO, crude papain, incubation temperature, enzymatic method
Stability of Red Color Rosella Extract for Food and Beverage Colorant Winarti, Sri; Firdaus, Abdurrozaq
Jurnal Teknologi Pertanian Vol 11, No 2 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (179.222 KB)

Abstract

Natural dye (pigment) is naturally present in plants and animals. Natural dyes can be classified as green, yellow, and red. Red dye obtained from extract of rosella flowers is very potential as food and beverage colorant. However, the suitable solvents for extraction and the stability the extract to pH, sugar, salt, heating and in some foods and beverages was still unknown.  The purpose of this study was to determine the most suitable solvent for the extraction of red pigment in flower calyx and to know the stability of the extract on various conditions.  The study consisted of two steps: rosella pigment extraction with water : acetic acid : ethanol in ratios of 1:0:0, 2:1:2, 1:0:1, and 2:0:1; and the test of color stability of red rosella on various pH, sugar, salt, heating temperature, heating time, that resemble to food products or beverages.  The results showed that the best treatment was extraction of dyes with solvent water: acetic acid: ethanol = 1:0:0 that produced extract with anthocyanin content of 3.07%. Red colorant from rosella extract is less stable to pH changes.  The changes in sugar levels was stable at up to 50%, stable in salt levels up to 10%, less stable at temperatures up to 100 °C and heating time up to 90 minutes.Keywords: red color, stability, rosella extract
SIFAT FISIKO-KIMIA FLAKE PISANG KEPOK DENGAN SUBSTITUSI TEPUNG CASSAVA (Phisyco-chemical Properties of Flake “Kepok” Banana With Substitution Casava Flour) Winarti, Sri; HP., Sudaryati; Estrada, Erick
REKAPANGAN Vol 10, No 2 (2016): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRAKFlake merupakan salah satu jenis makanan sarapan siap saji yang memilikiwarna coklat keemasan, tekstur renyah dan kadar air rendah. Pada umumnya bahandasar yang digunakan untuk pembuatan flake adalah jagung dan gandum. Sebagaiupaya penganekaragaman produk flake dan pemanfaatan tepung pisang, makadilakukan pengolahan flake menggunakan tepung pisang sebagai bahan baku yangdisubstitusi dengan tepung Casava untuk memperbaiki karakteristik flake yangdihasilkan. Tujuan penelitian adalah untuk mempelajari pengaruh substitusi tepungCasava dan jumlah air terhadap sifat fisiko-kimia flake pisang kapok. Rancanganpenelitian yang digunakan adalah Rancangan Acak Lengkap (RAL), yang terdiri dari 2faktor yaitu substitusi tepung Cassava terhadap tepung pisang kepok (20:80), (30:70),(40:60) dan presentase penambahan air 70%, 80%, dan 90%. Data yang diperolehdianalisis menggunakan Analisis Varian, serta uji lanjut menggunakan DMRT. Hasilpenelitian menunjukkan bahwa perlakuan terbaik yaitu substitusi tepung Cassava 30%dengan presentase penambahan air 80% yang menghasilkan flake pisang denganrendemen 62,635%, kadar air 4,307%, kadar pati 76,653%, kadar serat 2,323%, dayapatah 0,272 kg/cm2 dan daya rehidrasi 71,379%. Hasil rata-rata uji sensorismenunjukkan jumlah rangking rasa 71, tekstur 79, dan warna 80.Kata Kunci : Flake, cassava, pisang kapokABSTRACTFlake is a prayer One Ready-eat breakfast Operates food Which has a goldenbrown color, crisp texture and the air content was low. IN general, basic materials baseUsed to Manufacture review is corn and wheat flakes. As a flake product diversificationefforts and utilization of banana flour, then do processing chips using plantain flour asa raw material The flour is substituted with Casava to review the characteristics FixingThe resulting flakes. The purpose is to review research studying the effect of floursubstitution plane Casava And Period Of physico-chemical properties of banana flakescured. The study design used is Complete Random Design (RAL), which is composedfrom two factors Namely Against Cassava flour substitution kepok banana flour(20:80), (30:70), (40:60) And the percentage of air disposals 70%, 80 %, and 90%. TheData were analyzed using analysis of variants, as well as a further test using DMRT.Results showed that the Best That substitution flour Cassava 30% with percentage ofdisposals of air 80% The produce flakes of bananas with yield of 62 635%, the watercontent of 4,307%, starch 76 653% fiber content 2,323%, Power broken 0272 kg / cm2And Power 71 379% rehydration. The average yield of organoleptic test showed Period71 rankings flavor, texture 79, and 80 colors.Keywords: Flake, cassava, banana kepok
DENDENG RESTRUKTURISASI KAYA SERAT DARI DAGING DAN KLUWIH DENGAN Na-ALGINAT SEBAGAI BAHAN PENGIKAT Winarti, Sri; Basuki, Enny Karti; Dian, Rahma
REKAPANGAN Vol 2, No 2 (2008): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

DENDENG RESTRUKTURISASI KAYA SERAT DARI DAGING DAN KLUWIH DENGAN Na-ALGINAT SEBAGAI BAHAN PENGIKAT
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
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tingkat Pencemaran Escherichia coli dan Staphylococcus aureus Serta Penggunaan Pemanis Sintetik Sakarin dan Siklamat Pada Jamu Gendong
Substitusi Tepung Ubi Jalar Ungu dan Penambahan NaHCO3 pada pembuatan Tortilla Chips Winarti, Sri; .,, Sudaryati; Lestari, Fanni
REKAPANGAN Vol 2, No 1 (2008): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Substitusi Tepung Ubi Jalar Ungu dan Penambahan NaHCO3 pada pembuatan Tortilla Chips
KARAKTERISTIK TEPUNG PREBIOTIK UMBI UWI (Dioscorea spp) Winarti, Sri; Saputro, Erwan Adi
Jurnal Teknik Kimia Vol 8, No 1 (2013): JURNAL TEKNIK KIMIA
Publisher : Program Studi Teknik Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jurnal_tekkim.v8i1.709

Abstract

Umbi uwi (Dioscorea spp.) merupakan salah satu jenis umbi yang banyak tumbuh di Indonesia  memiliki kandungan karbohidrat yang tinggi. Keanekaragaman uwi sangat banyak baik dilihat dari bentuk, ukuran, warna, maupun rasa umbinya. Terdapat lebih dari 600 spesies dari genus Dioscorea spp. tersebar di berbagai negara, termasuk Indonesia, antara lain Dioscorea hispida (gadung), Dioscorea esculenta (gembili), Discorea bulbifera (gembolo), Dioscorea alata (uwi ungu/purple yam), Dioscorea opposita (uwi putih), Dioscorea villosa (uwi kuning), Dioscorea altassima, Dioscorea. Penelitian terdahulu menunjukkan bahwa 10 jenis umbi Dioscorea spp. memiliki kadar inulin bervariasi antara 2,88-14,77%. Umbi Dioscorea spp. biasanya digunakan sebagai sumber karbohidrat alternatif di pedesaan, namun belum banyak dimanfaatkan sebagai bahan baku aneka olahan produk pangan, khususnya pangan fungsional. Tujuan penelitian adalah mengevaluasi karakteristik fisiko-kimia tepung umbi uwi dan dodol prebiotik yang berbahan baku umbi uwi (Dioscorea spp). Karakteristik fisiko-kimia yang dievaluasi meliputi kadar air, pati, amilosa, amilopektin, inulin (pada tepung umbi uwi) dan tekstur, kadar gula reduksi dan uji organoleptik (pada dodol). Data yang diperoleh dianalisis menggunakan ANOVA dan uji lanjut menggunakan analisis Tukey HSD. Hasil penelitian menunjukkan bahwa 6 jenis umbi uwi memiliki kadar pati yang bervariasi.
KARAKTERISTIK DAN AKTIVITAS ANTIOKSIDAN BERAS ANALOG DARI TEPUNG KOMPOSIT (GADUNG, JAGUNG, MOCAF) DENGAN PENAMBAHAN PEWARNA ANGKAK (CHARACTERISTICS AND ACTIVITIES ANTIOXIDE RICE ANALOG OF COMPOSITE FLOUR (MADE, CORN, MOCAF) WITH ADDITIONAL DYES ANGKAK) Winarti, Sri; Djajati, Sri; Hidayat, Ramdan; Jilian, Latni
REKAPANGAN Vol 12, No 1 (2018): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Abstrak Beras analog merupakan beras tiruan yang berbentuk dan mempunyai tekstur menyerupai beras namun dibuat dari bahan pangan lokal non beras seperti umbi-umbian maupun serealia lainnya. Salah satu umbi yang dapat digunakan dalam pembuatan beras analog adalah umbi gadung. Karakteristik beras yang dihasilkan dapat ditingkatkan dengan substitusi tepung lain, salah satunya adalah mocaf. Selain itu, untuk meningkatkan nilai fungsional beras, dapat ditambahkan bahan pangan lain yang mengandung antioksidan, salah satunya yaitu angkak. Penelitian yang dilakukan bertujuan untuk mengetahui pengaruh substitusi dan penambahan angkak terhadap karakteristik dan aktivitas antioksidan beras yang dihasilkan. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) yang terdiri dari 2 faktor. Faktor pertama adalah perlakuan proporsi tepung gadung : tepung mocaf (90% : 10% ; 80% : 20% ; 70% : 30% ; 60% : 40%) dan faktor kedua adalah penambahan Angkak (0,6 %; 1,2%; 2%) dengan kombinasi perlakuan 12 perlakuan dan dua kali ulangan. Data dianalisis menggunakan metode two-way ANOVA pada tingkat kepercayaan 95%, Jika ada perbedaan antar perlakuan dilanjutkan dengan Uji Tukey α = 5%. Hasil penelitian menunjukan perlakuan terbaik adalah beras analog dengan substitusi tepung mocaf 20% dan penambahan angkak 2% dengan kadar air 10,17%, kadar abu 2,27%, kadar pati 55,41%, kadar amilosa 25,61%, intensitas warna L,a,b berturut-turut adalah 55,66,19,93, 13,28, aktivitas antioksidan 62,10%, daya rehidrasi 121,33%, volume pengembangan 133,52. Kata kunci : Beras analog, umbi gadung, angkak, antioksidan,mocaf
PELATIHAN PEMANFAATAN LIMBAH DURI BANDENG SEBAGAI BAHAN PEMBUATAN KRUPUK STIK DI KELURAHAN GUNUNG ANYAR TAMBAK KECAMATAN RUNGKUT SURABAYA Kustini, Kustini; Yuniningsih, Yuniningsih; Winarti, Sri
PEDULI: Jurnal Ilmiah Pengabdian Pada Masyarakat Vol 2 No 2 (2018)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (274.573 KB) | DOI: 10.37303/peduli.v2i2.85

Abstract

Micro Small Enterprises (MSEs) act as a strategic force and have an important position, both in employment, community welfare, adhesiveness and stabilizing the problem of social inequality. The results of the preliminary field survey, showed that in Gunung Anyar Urban Village, Surabaya ponds, they have a pond cultivation business, especially milkfish cultivation and other fish. Fish farming results in addition to being sold in the form of raw fish are also processed in various kinds of processed fish, for example fish crackers, fish thorns, bandeng gapit and shredded fish. Various businesses, especially the business of removing thorns, cause problems, namely the increasing waste of milkfish thorns, especially from milkfish as well as thorns. Based on these problems, this paper aims to utilize the milk thorn waste into economic value so that it can increase people's income. The method used is the classical method and community development or community development in the Gunung Anyar Tambak village, Surabaya. Results of the East Java Thematic Community Service Program "veteran" namely growing awareness of the importance of utilizing fish thorn waste into selling products. One of the products from Thematic KKN is sticky crackers which are packaged in plastic with the Babone Stik brand. The value of the fish spines is because they contain high calcium so they are good for maintaining bone health.
Pengembangan Produk Dan Proses Produksi Minuman Orumy (Olahan Rumput Laut) di UD Inokam Putat Jaya Winarti, Sri; Anggreini, Riski Ayu
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 3 No 1 (2019): Vol 3 No 1 (2019): JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Forum Dosen Indonesia JATIM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (636.667 KB) | DOI: 10.36339/je.v3i1.199

Abstract

The closure of the ?Gang Dolly? localization by the Mayor of Surabaya Tri Rismaharini to save the Surabaya city some time ago, had a positive and negative impact on aspects of life in the area. Closure of localization will turn off the economic wheel in the region. Thousands of new unemployed who emerged after the closure will cause new problems in the Surabaya city. This encourages some people, especially the Putat Jaya Surabaya area to start new businesses that can be used as a source of income to family needs. One of the residents who was moved to start a new business was Mariyani's mother, a resident of Jl. Putat Jaya 3A no. 28 Surabaya. He along with 3 of his friends, pioneered a soft drink business from Spinosum seaweed which was given the ORUMY. Some problems UD INOKAM include; ORUMY beverage production process without sterilization stages, so the product is less durable, the food labeling system is not in accordance with the legislation. Training on the development of seaweed juice drink processing without preservatives has been carried out by replacing plastic bottles with glass bottles. Diversification of seaweed processing into ice cream and jelly drink has been carried out in particular the UD INOKAM business group. In this program also provided assistance tools namely ice cream maker and cup sealer to partners.
Co-Authors -, Jariyah .,, Sudaryati Abdurrozaq Firdaus anggreini, riski ayu Atik Mahmudah Bagus SP Cici Nagita Pertiwi Dian, Rahma Dwiki Febrian, Nurdin Enny Karti Basuki Erick Estrada, Erick Erwan Adi Saputro Febrianto, Hendra Hadi Munarko Hardiani, Esti Hendra Febrianto Heru Arif Pianto Heru Arif Pianto, Heru Arif HP., Sudaryati Imanuella, Johanna Jariyah Jariyah Jariyah Jariyah Jilian, Latni Juhariyah Juhariyah Khairi, Sabi'ah Kindriari Nurma Wahyusi Kustini Kustini Laras Sitoayu Lestari, Fanni Mulyani, Ni Made Ningsih, Yuni Pamungkas, Atik Mahmudah Aji Ramdan Hidayat Ratna Yulistiani Rhamadhan, Dinar Cahyaning Rosida Rosida Sri Djajati Tabitha Intana Tandepadang Tawajjuh, Nur Ulya Sarofa Ulya Sarofa Prabowo Yuniningsih Yuniningsih Yushinta Aristina Sanjaya