Article Per Year (5 Year)
p-Index From 2019 - 2024
0
P-Index
This Author published in this journals
All Journal Journal of Innovation and Applied Technology Jurnal Pangan dan Agroindustri
Erryana Martati
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Computer Science & IT

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
PENINGKATAN EFISIENSI PRODUKSI MINUMAN SARI STROBERI (Fragariax annasa D) DAN TAMARILLO (Chypomandra betacea) Erryana Martati
Journal of Innovation and Applied Technology Vol 2, No 2 (2016)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (464.735 KB) | DOI: 10.21776/ub.jiat.2016.002.02.5

Abstract

Strawberry and tamarillo are antioxidant rich fruits that suitable for health functional drinks.  Tamarillo is rich in anthocyanin and carotenoids, meanwhile straxberry has high anthocianin content.  Two small medium entreprises (SMEs) in Batu City that produces strawberry and tamarillo drinks are SME Natural and SME Ridha Nabilla, separately. Both products have high marketing prospect because Batu in one of tour destinations.  However, both SMEs have difficulty to grow their business due to small capacity and inefficiency of both antioxidant rich drinks. This program is aimed to solve the problems in low capacity and inefficiency of strawberry drink production, i.e. extraction, filtration, and packaging, as well as the problem in production of strabwerry jam from strawberry cake. Meanwhile the problem of tamarillo drink production is limited capacity of extraction, filtration, and packaging. Method of this program was technology transfer of mechanical processing by using industrial boiling stainles pan, acceleration of sedimentation by using sentrifuge, increasing packaging capacity and efficiency by semi automatic cup sealer, and increasing strawberry cake crushing by using industrial blender.   Also, the implementation of Good Manufacturing Practices was conducted step by step through accompaniment. The results showed that both antioxidant rich drink SMEs can increase their production capacity and efficiency in extraction, filtration, and packaging.  Capacity of extraction increase 4-5 times compared to capacity before the program.  Filtration efficiency increases by reduction time of filtration from 1 day to 15 min.  Semi automatic cup sealer can increase packaging capacity from 300 to 1500 cups/day.  Strawberry cake crushing also increases by using industrial blender with capacity 30 kg/batch.  Both SMEs gradually implement the GMP to produce safe and qualified products. 
PROPORSI TEPUNG EDAMAME DENGAN TEPUNG KOMPOSIT (MOCAF:TERIGU) PADA PEMBUATAN SNACK BARS TINGGI PROTEIN Anindita Febrianti Dwitya; Erryana Martati; Nur Ida Panca Nugrahini
Jurnal Pangan dan Agroindustri Vol. 4 No. 3 (2016)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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

Abstract

abstrak
PENGARUH SUBSTITUSI TEPUNG TEMPE KORO PEDANG (Canavalia ensiformis L.) DAN MINYAK JAGUNG TERHADAP KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK BROWNIES KUKUS Nur Afifah Maulidya Gavi; Erryana Martati
Jurnal Pangan dan Agroindustri Vol. 6 No. 2 (2018)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2018.006.02.10

Abstract

Brownies kukus memiliki kandungan karbohidrat dari tepung terigu dan lemak yang tinggi dari margarin sehingga dengan penambahan tepung tempe koro pedang yang tinggi protein dan minyak jagung dapat menambah nilai gizi produk. Penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial. Faktor I adalah proporsi tepung tempe koro pedang (50%, 60% dan 70%). Faktor II adalah proporsi minyak jagung (50% dan 60%). Hasil menunjukkan bahwa terjadi interaksi (α = 0.05) antara proporsi tepung tempe koro pedang dengan proporsi minyak jagung pada nilai tekstur. Terdapat pengaruh nyata faktor proporsi tepung tempe koro pedang pada kadar protein dan daya kembang. Terdapat pengaruh nyata faktor proporsi minyak jagung pada kadar lemak dan daya kembang. Perlakuan terbaik diperoleh pada brownies kukus dengan proporsi tepung tempe koro pedang 50% dan minyak jagung 60% memiliki kadar air 22.24%, kadar protein 9.24%, kadar lemak 20.65%, kadar serat kasar 8.58%, nilai tekstur 4.78 N/cm2, daya kembang 81.41%, dan organoleptik warna 3.58, rasa 3.40, aroma 3.10, tekstur 3.33.Kata Kunci: Brownies Kukus, Minyak Jagung, Tepung Tempe Koro Pedang
Co-Authors Anindita Febrianti Dwitya Nur Afifah Maulidya Gavi Nur Ida Panca Nugrahini