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All Journal HAYATI Journal of Biosciences Jurnal Teknologi Pangan Journal of Innovation and Applied Technology Research Journal of Life Science Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian Jurnal Ilmu Sosial dan Ilmu Politik (JISIP) Indonesian Journal of Biotechnology Jurnal Sains dan Teknologi Pangan Industria: Jurnal Teknologi dan Manajemen Agroindustri TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Majalah Ilmiah Pengkajian Industri Indonesian Journal of Natural Pigments Jurnal Teknologi Hasil Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Widya Dwi Rukmi Putri
Universitas Brawijaya
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Social Sciences Transportation Other

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Dried Mixed Culture of Lactobacillus sp and Saccharomyces cereviceae Production Putri, Widya Dwi Rukmi; Widyaningsih, Dewanti; Ningtyas, D. W
Jurnal Teknologi Pertanian Vol 9, No 2 (2008)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Recently, fermentation process of cereal and legume–based products has been developed. In the fermentation process, the aviability of starter cultures is needed. Starter cultures that usually used to ferment cereal are Lactobacillus and yeasts. Generally, the starter cultures are used in liquid form and it needs to be periodically regenerated, that will lead to strain degeneration. To overcome the problem and to make the starter cultures easy to use, it can be made in dried form.  In this research, we studied to increase biomass cells of dried cultures that affected by some factors. The aims of this research were to evaluate the suitable medium, growing methods, substrate:culture ratio, and incubation time to get the highest  biomass cells of dried starter cultures. Starter culture in corn medium and the mixed culture method had the highest capability for growing. Whereas, substrate to culture ratio (94:6) and incubation time of 24 hours showed the best viability of these microorganism, and the best dried starter cultures with total BAL of 2.2X109 cfu/ml and total yeast of 3.0X108  cfu/ml. The best result on this treatment was stored at room and refrigeration temperatures for 4 weeks and the best stored proved on refrigeration which is can maintened viability of dried cultures.Keywords: mixed culture, vacuum drying, dried culture
Ekstraksi Pewarna Alami Daun Suji, Kajian Pengaruh Blanching dan Jenis Bahan Pengekstrak Putri, Widya Dwi Rukmi; Zubaidah, Elok; Sholahudin, N.
Jurnal Teknologi Pertanian Vol 4, No 1 (2003)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Natural pigment involved in suji leaves (Pleomele angustifolia) is chlorophyll. Extraction of this pigment needs specific solvent. This research studies the effect of blanching and the kind of solvent i.e water, alcohol 85 % and acetone 85 %. The result showed there is no significant interaction to chlorophyll total, pH, chlorophyll total cause of heating in temp. 100oC and pH 4,5.  The highest chlorophyll total can reach by extraction with acetone 85 % and without blanching i.e 12,03 mg/l and 10,84 mg/l.   Keyword: natural pigment, Pleomele angustifolia, pertanian , extraction, and chlorophyll
Karakterisasi Kimiawi Tepung Sereal Terfermentasi oleh Bakteri Asam Laktat dan Saccharomyces Cereviceae Putri, Widya Dwi Rukmi; Zubaidah, Elok; Saparianti, Ella; P.S., Monika Maria
Jurnal Teknologi Pertanian Vol 4, No 1 (2003)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Cereal and legume based product have low digestion because consist of complex component that hard to digest. Fermentation cereal by microbe can improve this condition. This research aims to know the effect of fermentation instant cereal by Lactic Acid Bacteria and Saccharomyces cereviceae. The result showed decreasing starch concentration, increasing total acid and N-amino concentration. Keyword: fermentation, cereal
Isolation and Characterization of Amylolytic Lactic Acid Bacteria during Growol Fermentation, an Indonesian Traditional Food Putri, Widya Dwi Rukmi; Haryadi, Haryadi; Marseno, Djagal Wisesa
Jurnal Teknologi Pertanian Vol 13, No 1 (2012)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Amylolytic lactic acid bacteria are a group of bacteria that capable to use starch as the only carbon source. Lactic acid bacteria naturally present in growol (a traditional food from fermented cassava) is an indigeneous bacteria that groww in cassava based media. The aims of this research were to isolate, characterize, and identify lactic acid bacteria during growol fermentation. Two hundred and thirty one colonies of lactic acid bacteria were isolated during 0, 24, 48, 72, 96, and 120 hours cassava fermentation. Sixty three isolates were characterized as gram positive, katalase negative, and non producing gas from glucose, but only thirteen isolates had amylolytic characteristics. Identification showed that all isolates were Lactobacillus genera specifically Lactobacillus plantarum and Lactobacillus rhamnosus. Keywords: growol, sour cassava starch, lactic acid bacteria, amylolytic ability, Lactobacillus
Study on the Growth of Lactic Acid Bacteria (LAB) from Dadih in Ice Cream as Probiotic Food Ambri, Khairul; Kusnadi, Joni; Putri, Widya Dwi Rukmi
Jurnal Teknologi Pertanian Vol 10, No 1 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Dadih is West Sumatera traditional food made by natural fermentation of buffalo milk in bamboo which contains some Lactic Acid Bacteria (LAB).  Some of these bacteria in dadih have probiotic characteristic therefore can be used as probiotic resources.  LAB have good effect on the health if they fulfill qualitative and quantitative requirement as probiotic, such as viable and able to maintain their viability during consumption with minimum number of cell of 1X106 CFU/ml.  One of the effort to maintain viability of LAB  and to have minimum quantitative requirement of LAB as probiotic food is LAB from dadih is cultivated in suitable media.  Ice cream is one of an appropriate media for LAB from dadih to grow.The research was conducted in Randomized Block Design with two factors.  The first factor was incubation time consisted of three levels: 0, 5, and 10 hour, whether second factor was aging time consisted of three levels: 24, 48, and 72 hours.Preliminary experiment showed that LAB from dadih grew well in ice cream.  Initial number of LAB in ice cream mix after addition of 5% starter was 5.5 x 107 CFU/ml whether average number of LAB in final product (ice cream) were in range of 8.9 x 107 CFU/ml – 7.8 x 1013 CFU/ml.  The result showed that the best treatment based on microbiological and physicochemical characteristic was treatment with incubation time of 10 hours and aging time of 72 hours.  The characteristics of the ice cream were as followed: total number of LAB of 7.76 x 1013 CFU/ml; total sugar of 2.06%; total acid of 0.76%; pH of 4.93; overrun of 11.45% and melting rate of 0,99 g/min whether the best treatment based on sensory characteristic had total amount of LAB of 2.04 x 1011 CFU/ml; total sugar of 2.23%; total acid of 0.72%; pH of 5.07; overrun of 13.04%, and melting rate of 1.00 g/min.Keywords: dadih, probiotic, incubation time, aging time
Production of Mixed Dry Starter from Lactic Acid Bacteria and Saccharomyces cereviceae for Cereal Fermentation Putri, Widya Dwi Rukmi; Zubaidah, Elok; Maria, M.
Jurnal Teknologi Pertanian Vol 4, No 2 (2003)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

The aims of this research is to gain combination of microbes (Lactic Acid Bacteria and Saccharomyces cereviceae) and the kind of filler that produce dry starter with highest viability. The experiment is carried out in a Randomized Block Design with two factors. First factor, the combination of microbes i.e, Lactobacillus plantarum : Saccharomyces cereviceae 1 : 1 (sel/ml) and Lactobacillus bulgaricus : Saccharomyces cereviceae 1 : 1 (sel / ml). Second factors,  the kinds of filler i.e, rice flour, wheat flour and combination of rice and wheat flour. The result shows that dry starter from combination of  Lactobacillus bulgaricus : Saccharomyces cereviceae 1 : 1 (sel / ml ) and filler from mixed rice flour and wheat flour have the highest viability for cereal fermentation.   Keyword: cereal, fermentation
ANALISIS SENYAWA BIOAKTIF EKSTRAK MIKROALGA LAUT Tetraselmis chuii SEBAGAI SUMBER ANTIOKSIDAN ALAMI Widya Dwi Rukmi Putri, Jaya Mahar Maligan, Ayuningtyas Putri Marditia,
REKAPANGAN Vol 9, No 2 (2015): REKAPANGAN
Publisher : UPN VETERAN JAWA TIMUR

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Abstract

ABSTRACT Microalgae has many benefits such as food, medicine, a mixture of fertilizer and fuel sources. Tetraselmis chuii has chlorophyll and phytochemical compounds such as flavonoids as a natural source of antioxidants. This research was performed using a Randomized Block Design (RAK) with two factors, ratio of distilled water : ethanol (2:8, 3:7, and 4:6), and ratio of materials : solvent (1:3. 1:6, and 1:9) with three time replicated. The best treatment was obtained from the combination of ratio of distilled water : ethanol (2:8) and ratio of materials : solvent (1:6) with the value of yield 19,33%; water content 23,35%; total flavonoids 1996,13 mg QE/kg extract; total phenol 578,93 mg GAE/kg extract; total chlotophyll 21,73 mg/g; antioxidant activity 21,04%.Keywords : antioxidant, MAE, microalgae, Tetraselmis chuiiABSTRAK Mikroalga memiliki banyak manfaat antara lain sebagai bahan makanan, obat-obatan, campuran pupuk, dan sumber bahan bakar.Mikroalga spesies Tetraselmis chuii memiliki klorofil dan beberapa senyawa fitokimia seperti golongan flavonoid sebagai sumber antioksidan alami. Penelitian ini dilakukan dengan menggunakan metode RAK (Rancangan Acak Kelompok) dengan 2 faktor, yaitu : rasio pelarut aquades : etanol (2:8, 3:7, dan 4:6) dan rasio bahan : pelarut (1:3, 1:6, dan 1:9) dengan tiga kali ulangan. Perlakuan terbaik diperoleh dari kombinasi rasio aquades : etanol (2:8) dengan rasio bahan : pelarut (1:6) dengan nilai rendemen 19,33%; kadar air 23,35%; total flavonoid 1996,13 mg QE/kg ekstrak; total fenol 578,93 mg GAE/kg ekstrak; total klorofil 21,73 mg/g; dan aktivitas antioksidan 21,04%.Kata kunci : antioksidan, MAE, mikroalga, Tetraselmis chuii
KARAKTERISTIK FRIES UWI PUTIH (DIOSCOREA ALATA) DENGANKAJIAN KONSENTRASI KALSIUM KLORIDA DAN LAMA BLANCHING Munawaroh, Putri Syepty SriJanatul; Putri, Widya Dwi Rukmi; Hapsari, Lia
Jurnal Teknologi Pertanian Vol 19, No 1 (2018)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (290.87 KB) | DOI: 10.21776/ub.jtp.2018.019.01.4

Abstract

ABSTRAKIndonesia memiliki jenis umbi-umbian yang belum dimanfaatkan secara optimal seperti uwi putih (Dioscorea alata). Uwi putih berpotensi dikembangkan menjadi produk makanan ringan french fries. Namun permasalahannya uwi menghasilkan tekstur yang kurang renyah dan mengalami perubahan warna karena proses pencoklatan. Tujuan penelitian ini adalah mengetahui pengaruh kombinasi perlakuan konsentrasi kalsium klorida (CaCl2) dan lama blanching terhadap sifat kimia, fisik dan organoleptik fries uwi putih (Dioscorea alata). Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) yang terdiri dari 2 faktor yaitu konsentrasi kalsium klorida (CaCl2) (0, 1, dan 2%) dan lama blanching (3, 6, dan 9 menit). Data dianalisis menggunakan metode analisis ragam (ANOVA) dan dilanjutkan dengan uji lanjut BNT 5%. Pemilihan perlakuan terbaik menggunakan metode Zeleny. Perlakuan terbaik diperoleh pada kombinasi perlakuan konsentrasi kalsium klorida (CaCl2) 2% dan lama blanching 6 menit dengan kadar air 40.76%; kadar pati 26.14%; kadar lemak 19.62%; kadar protein 2.78%; kadar abu 1.09%; tekstur 5.97 N; kecerahan (L*) 63.7; kemerahan (a*) 1.34; kekuningan (b*) 15.41; nilai organoleptik rasa 2.77; aroma 3.5; warna 3.43; tekstur 2.93; dan kenampakan 3.17 ABSTRACTIndonesia has many kind of tubers that did not use optimally such as water yam (Dioscorea alata). Water yam can potentially developed into a product such as french fries. However, the problem of water yam has a less crispiness texture and has a colour distortion caused by browning process. The aims of this research was to determine the effect of calcium chloride concentrations (CaCl2) and blanching time on the chemical, physical, and organoleptic characteristics of water yam (Dioscorea alata) fries. The research used a Randomized Block Design (RDB) with 2 factors that were concentration of calcium chloride (CaCl2) (0, 1, and 2%) and blanching time (3, 6, and 9 minutes). Data were analyzed using ANOVA, followed by LSD with significant level 5%. The determination of the best treatment using multiple attribute Zeleny. The best treatment was concentration of calcium chloride (CaCl2) 2% and theblanching time of 6 minutes with water content 40.76%; starch 26.14%; fat 19.62%; protein 2.78%; ash 1.09%; texture 5.97 N; lightness (L *) 63.7; redness (a *) 1.34; yellowness (b *) 15.41; the value of the organoleptic taste 2.77; aroma 3.5; color 3.43; texture 2.93; and appearance of 3.17
ISOLASI DAN KARAKTERISASI BAKTERIOFAG SPESIFIK SALMONELLA TYPHI DARI KULIT AYAM Hardanti, Sri; Wardani, Agustin Krisna; Rukmi, Widya Dwi
Jurnal Teknologi Pertanian Vol 19, No 2 (2018)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (32.567 KB) | DOI: 10.21776/ub.jtp.2018.019.02.5

Abstract

ABSTRAKSalmonella enterica serovar Typhi merupakan bakteri gram negatif yang menyebabkan demam tifoid sangat endemik di Indonesia. Penggunaan antibiotik yang tidak terkontrol menimbulkan kasus resistensi yang menyebabkan tidak efektifnya pengobatan. Hal ini membutuhkan alternatif penanganan yang lebih efektif, efisien, ramah lingkungan dan aman. Tujuan penelitian ini adalah mendapatkan bakteriofag spesifik Salmonella typhi dari sampel kulit ayam broiler dan mengarakterisasi fag yang dihasilkan secara morfologi. Pelaksanaan penelitian meliputi proses pengayaan dan isolasi bakteriofag dari sampel kulit ayam broiler menggunakan metode plaque assay dengan teknik agar overlay, dilanjutkan dengan uji konfirmasi bakteriofag secara in vitro menggunakan spektrofotometer dan uji karakterisasi morfologi terhadap fag yang dihasilkan menggunakan Transmission Electron Microscopy (TEM). Isolasi bakteriofag dari kulit ayam broiler berhasil mengisolasi fag spesifik Salmonella typhi yang diberi nama KAS dengan konsentrasi akhir 1.1 x 109 PFU/ml. Berdasarkan hasil pengamatan terhadap plaque yang terbentuk, fag KAS (Kulit ayam-Salmonella typhi) dikategorikan sebagai fag litik. Hasil uji konfirmasi fag KAS dalam medium cair menunjukan bahwa fag KAS memiliki kemampuan bervariasi dalam menurunkan jumlah bakteri patogen Salmonella typhi dengan nilai MOI 101, 102, dan 104. Hasil Transmission Electron Microscopy (TEM) menunjukan bahwa fag KAS memiliki karakteristik morfologi yang mirip dengan famili Podoviridae. ABSTRACTSalmonella enterica serovar Typhi is a gram-negative bacteria that causes typhoid fever endemic in Indonesia. The use of uncontrolled antibiotics leads to resistance cases that result to ineffective treatment. This problems are requiring more effective, efficient, environmentally friendly and safe handling alternatives. The aim of this research is to get bacteriophage specific Salmonella typhi from chicken skin sample and characterize phage produced morphologically. The research implementation includes enrichment process and bacteriophage isolation from broiler chicken using plaque assay method with overlay technique, followed by bacteriophage confirmation test in vitro using spectrophotometer and phage morphology characterization test using Transmission Electron Microscopy (TEM). Isolation of bacteriophage has succeeded in isolating phage specific Salmonella typhi named KAS (Chicken Skin-Salmonella typhi) with final concentration of 1.1 x 109 PFU / ml. Based on the observation of the plaque formed, the KAS phage is categorized as litic phage. The results of the confirmation test of phage KAS in liquid medium showed that phage KAS has varied ability in decreasing number of pathogenic bacteria Salmonella typhi with MOI value 101, 102, and 104. Transmission Electron Microscopy (TEM) revealed phage KAS has morphological characteristics similar to Podoviridae.
EFEK PERENDAMAN DENGAN CaCl DAN LAMA BLANSING TERHADAKARAKTERISTIK KIMIA, FISIK DAN SENSORI CHIP UWI PUTIH 2 (Dioscorea alata L.) Putri, Widya Dwi Rukmi; Sucitra, Novti; Mas’udah, Shofiyatul
Jurnal Sains dan Teknologi Pangan 2017: PROSIDING SEMINAR NASIONAL FKPT-TPI 2017
Publisher : Jurnal Sains dan Teknologi Pangan

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Abstract

Uwi merupakan salah satu komoditas lokal Indonesia yang berpotensi dimanfaatkan dalamdiversifikasi produk pangan. Pengolahan uwi segar menjadi bentuk chips akan dapat memperpanjangumur simpan sebelum tahap pengolahan selanjutnya. Penelitian  ini bertujuan untuk mengetahui pengaruhkonsentrasi perendaman dengan CaCl dan lama blansing terhadap sifat fisik, kimia, dan sensoris chipuwi. Penelitian ini terdiri dari dua faktor yaitu konsentrasi perendaman dengan CaCl2%) dan lama blansing (1 menit, 2 menit, dan 3 menit. Hasil penelitian menunjukkan bahwa perendamandengan CaCl yang dikombinasikan dengan blanching memberikan pengaruh yang nyata terhadapkarakteristik kimia, fisik dan sensoris . Perlakuan terbaik didapatkan pada chips uwi putih denganperlakuan konsentrasi perendaman CaCl2 2% dan lama blansing 3 menit, dengan hasil kadar air (7.64%),kadar serat kasar  (12.45%), kadar pati (49. 48%), kadar amilosa (13.14%), kadar protein (0.74%), kadarlemak (1.33%), kadar abu (1.56%), nilai daya patah (16.35 N), nilai kecerahan (64.48), nilai kemerahan(0.58) dan nilai kekuningan (17.25). Nilai sensoris dari panelis terhadap warna, tekstur, aroma dan rasaberkisar antara 3,34 – 4,45.  2Kata Kunci : blanching, chip, pencoklatan, uwi putih 2 (0 %; 1,5 %; dan 2
Co-Authors Adhiwibawa, Marcelinus A.S. Aditya Wardana, Aditya Agus Rahman Salim AGUSTIN KRISNA WARDANI Agustin Krisna Wardani Akbar Annas Akbar Nugroho Aldila Putri Anggi Hapsari Anggi Hapsari Ani Rahmawati Ani Rahmawati Aryani Zahara Kartini Bayu Mas Amana Bunga Fastyka Visita Bunga Fastyka Visita Cinta Ayu Lestari D. W Ningtyas Dewanti Widyaningsih Dhior Antalimar Dhior Antalimar, Dhior Dianrifiya Nisa Dianrifiya Nisa Dimas Rizal Dimas Rizal Djagal Wisesa Marseno Dyah Ayu Retnaningtyas Dyah Ayu Retnaningtyas Dyah Hayu Kusumawati Ella Saparianti Elok Waziiroh Elok Zubaidah Elok Zubaidah Endrika Widyastuti Endrika Widyastuti Erni D.Sofia Murtini Eryk Hendrianto Eryk Hendrianto Eva Ni'maturohmah Evi Erizha Sulistiana Feronika Heppy Sriherfyna Firdausia Agustin Firdausia Agustin Florentine Ekaristya Florentine Ekaristya, Florentine Gabriela Johana Septiany Gabriela Johana Septiany, Gabriela Johana Grace Maria Ulfa Hardanti, Sri Harianto Harianto Haryadi - Heliana, Almaria Heri Purwoto Heri Purwoto Hosnariyah Khair Fath Ida Bagus Yoga Vidya Pradipta Ida Bagus Yoga Vidya Pradipta Ika Agustin Puspita Sari Ika Agustin Puspita Sari, Ika Agustin Puspita Ika Winda Purnamasari Ika Winda Purnamasari Indria Purwantiningrum Indria Purwantiningrum Irma Nopriyani Ishmah Hanifah Jaya Mahar Maligan Jaya Mahar Maligan Joni Kusnadi Khairul Ambri Khalif Afwin Kautsary KIKI FIBRIANTO Kusuma Faisal Muhammad Leenawaty Limantara Lia Hapsari M. Jusuf Djafar M. Maria Maria Ika Putri Soegiarto Maria Ika Putri Soegiarto, Maria Ika Putri Marningsih Doko Patty Masahid, Ardiyan Dwi Mas’udah, Shofiyatul Megy Wida Fitria Mochamad Nurcholis Monika Maria P.S. Mukhamad Kabul Rafsanjani Mukhamad Kabul Rafsanjani Munawaroh, Putri Syepty SriJanatul N. Sholahudin Nanda Puspita Sari Nasution, Anggi Triwardiningsih Ni Putu Sarah Saraswati Sujarta Ni Putu Sarah Saraswati Sujarta, Ni Putu Sarah Saraswati Nicha Bella Permana Putri Novita Wijayanti Nur Ida Panca Nugrahini Peni Wigati Ratih Dwi Ismawanti Ratih Dwi Ismawanti Ratna Yulianingsih Rifqi Saifur Rahman Rijal Asshidiqy Rikhardo Atmaka Permana Rikhardo Atmaka Permana Risalia Nur Rahmah Anugrah Riyanto, Eko Isro Riza Rizki Amaliya Riza Rizki Amaliya Rizki Eka Aulia Rizki Eka Aulia Rofiq Sunaryanto Rosyidah Yuniarrachmah Rosyidah Yuniarrachmah, Rosyidah Roudlatul Fanani Roudlatul Fanani, Roudlatul Ruthia Kristi Wijayanti Ruthia Kristi Wijayanti Simon Bambang Widjanarko Simon Bambang Widjanarko Siti Nur Aisyiah Jamil Stefanie Erina Stefanie Erina Sucitra, Novti Sudarma Dita Wijayanti Sudarma Dita Wijayanti Syamsika Tahir Syarifa Ramadhani Nurbaya Tanalyna Hasna Tanalyna Hasna Tiffani, Margaretha Hanna Vinda Chairani Octavianti Viprillia Andita Widhaswari Viprillia Andita Widhaswari Vivien Fathuroya Wellang, Ambo Wiranti Dewi Sentiani Wiranti Dewi Sentiani, Wiranti Dewi Yayah Afriyah Yayah Afriyah Yesi Ika Susanti Yesi Ika Susanti Yessica Wijaya Yessica Wijaya Yoga Armanda Yoga Armanda, Yoga Yundari, Yundari