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All Journal Jurnal Keteknikan Pertanian Jurnal Dinamika Penelitian Industri Seminar Nasional Lahan Suboptimal PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN
Railia Karneta
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering Public Health Social Sciences Other

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Profil gelatinisasi formula pempek “lenjer” Karneta, Railia; Rejo, Amin; Priyanto, Gatot; Pambayun, Rindit
Jurnal Dinamika Penelitian Industri Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

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Abstract

This research aims to determine the gelatinization profiles of pempek lenjer dough from several formulas, with comparising fish with tapioca flour treatment. During the heating occured an increase in viscosity caused by the swelling of the irreversible starch granules in the water caused by the kinetic energy of water molecules which is stronger than the attraction of starch molecules so that the water could get into the starch granules. Gelatinization profile result showed that the higher the addition of tapioca flour on the pempek dough the lower the initial gelatinization temperature (63°C), the lower the maximum viscosity (100 BU) is more compact the gel, paste stability was relatively low (41 BU) and the higher the reverse viscosity (31 BU), the development of the granules became larger, but the greater the the possibility of retrogradation.Keywords: dough, formulation, gelatinization, amilography properties, pempekAbstrakPenelitian ini bertujuan untuk mengetahui profil gelatinisasi adonan pempek lenjer dari beberapa formula, dengan perlakuan perbandingan ikan dengan tepung tapioka. Selama pemanasan terjadi peningkatan viskositas yang disebabkan oleh pembengkakan granula pati yang irreversible dalam air, karena energi kinetik molekul air lebih kuat dari daya tarik molekul pati sehingga air dapat masuk ke dalam granula pati. Hasil profil gelatinisasi menunjukkan bahwa semakin tinggi penambahan tepung tapioka pada adonan pempek maka suhu awal gelatinisasi semakin rendah (63°C), viskositas maksimum semakin rendah (100 BU) gel lebih kompak, stabilitas pasta relatif rendah (41 BU) dan viskositas balik semakin tinggi (31 BU) pengembangan granula lebih besar, tetapi kemungkinan retrogradasi semakin besar.Kata kunci: adonan, formula, gelatinisasi, sifat amilografi, pempek
Fortifikasi dari Kedelai (Glicine max L Merr) pada Formula Tortilla Jagung Karneta, Railia; Kahfi, A.N.; Aluyah, Cik
Seminar Nasional Lahan Suboptimal 2018: Prosiding Seminar Nasional Lahan Suboptimal "Tantangan dan Solusi Pengembangan PAJALE dan Kel
Publisher : Seminar Nasional Lahan Suboptimal

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Abstract

Karneta et al, 2019. Fortification of  Soybean (Glicine max L Merr) on Corn Tortilla Formula. pp. 465-472. Tortillas are chips with corn ingredients round shape flat with a certain thickness according to taste.  To increase the nutritional value of tortillas, it is necessary to fortify the nuts ingredients, in this study using soybeans. Fortification with soybean based ingredients, in the form of adding tofu flour, tempeh flour or soy flour.  This study aimed to find the type of material and the amount of fortification material from soybeans in order to diversify tortilla processed products to improve the quality and acceptance of consumers.  This study uses a randomized block design which is arranged factorially which consists of 2 factors and repeated 3 times.  The first factor is fortification ingredients, namely tofu flour, tempeh flour and soy flour, and factor II is the amount of fortification material which is 10%, 20% and 30%.  The results of the study are the best treatment because it meets the quality standards of chips was fortified from soybean flour produced tortillas with 2.51% moisture content, 30.29% protein content, 5.24% ash ash and 1.77% fiber content. The amount of fortification material up to 30% still meets the quality standards of chips.  Organoleptic test results that the panelists liked all corn tortillas with fortification from soy based ingredients.  The amount of fortification material is up to 30%, the panelists still like corn tortillas.
ANALISIS KELAYAKAN EKONOMI DAN OPTIMASI FORMULASI PEMPEK LENJER SKALA INDUSTRI Karneta, Railia
Publikasi Penelitian Terapan dan Kebijakan Vol 4 No 3 (2010): Jurnal Pembangunan Manusia
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

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Pempek is a kind of traditional food for South Sumatera people, which is potentially to be developed into large scale of industry if its technology meets standart procedure and consistent quality. Now a days, current pempek activity has adjusted its formula and technology to changes of the existing materials as well as their prices. The study investigated people’s perception on pempek taste, optimalized pempek’s formula, minimized material cost and analized it’s feasible enterpreneurship. Optimalization formula and minimization testing-using LINDO-Linier Programing Computer’s Program- shows that condition using 100 grams of pempek. Minimum cost of pempek’s material is Rp 2310,04,- per 100 grams pempek’s formula. The feasibility study shows that 1000 lenjer per day production is feasible for industry scale. NPV test shows positive, IRR higher than current interest and Net B/C ration more than 1, PBP 1,69 per year and BEP 32,60 %. Sensitivity test to the increasing of costs and decreasing of return to 15 percent, pempek activity is still feasible to be done.
PERUBAHAN NILAI GIZI PEMPEK LENJER SELAMA PEREBUSAN Karneta, Railia; Rejo, Amin; Priyanto, Gatot; Pambayun, Rindit
Publikasi Penelitian Terapan dan Kebijakan Vol 7 No 2 (2013): Jurnal Pembangunan Manusia
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

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Abstract

Pempek lenjer cooking is done by boiling, which aims to make tapioca flour (starch) undergo gelatinization process, so the starch granules swell and denatured proteins. Long and high temperature on the boiling process pempek be controlled because it affects the nutritional value of pempek. The purpose of this study is to see the effect of the formula and the temperature at the center point to changes in the nutritional value pempek lenjer during boiling. Treatment with four standard formula dough and five degree temperature treatment. The results showed that the higher the addition of starch, the water content, protein content, fat content and ash content further go down, but the levels of carbohydrates and fiber content get higher. Water content get the highest in the temperature at the center of pempek 950C, protein content, fat content, carbohydrate content, ash content, and fiber content get highest in the temperature at the center of pempek 750C.
Karakteristik Minyak Sereh Wangi dengan Umur Panen Daun dan Lama Destilasi Karneta, Railia; Wahyuni, Reshi
Seminar Nasional Lahan Suboptimal 2020: Prosiding Seminar Nasional Lahan Suboptimal ke-8 “Komoditas Sumber Pangan untuk Meningkatkan
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Karneta R, Reshi W. 2020. Characteristics of sereh wangi oil with leaf harvest age and long distillation. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-8 Tahun 2020, Palembang  20 Oktober 2020. pp. xxx.  Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Fragrant lemongrass (Cymbopogon nardus L.Rendle) is a grass plant, originally potential to prevent soil erosion and rehabilitating critical lands, it turns out that this plant contains essential oils from the leaves and stems which is very potential to be used by the pharmaceutical and cosmetic industries. This study aims to determine the effect of harvesting time and time of distillation process on the characteristics of citronella oil produced. This study used a randomized block design arranged in a factorial which consists of two factors, namely the age of harvest of fragrant lemongrass leaves (4 and 6 months) and distillation time (3,4,5,6 hours), with 8 treatment combinations, and three replications. Implementation of research on CV Alam Palindra Agro, komplek kavling Palindra Green City Indralaya Ogan Ilir. The results of the study are harvest age of 4 months of fragrant lemongrass leaves gives the best results against yield, geraniol, citronellal, specific gravity and refractive index. The distillation time was treated for 5 hours gives the best results against yield, geraniol, citronellal, specific gravity and refractive index. The interaction between harvesting age of 4 months of citronella leaves and 5 hours of distillation time give the best influence on yield, geraniol, citronellal, and specific gravity but the best refractive index at 6 months of harvest. The conclusion is harvest age 4 months and distillation 5 hours provide the best yieldand quality of lemongrass oil.
Profil gelatinisasi formula pempek “lenjer” Railia Karneta; Amin Rejo; Gatot Priyanto; Rindit Pambayun
Jurnal Dinamika Penelitian Industri Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (590.732 KB) | DOI: 10.28959/jdpi.v25i1.671

Abstract

This research aims to determine the gelatinization profiles of pempek lenjer dough from several formulas, with comparising fish with tapioca flour treatment. During the heating occured an increase in viscosity caused by the swelling of the irreversible starch granules in the water caused by the kinetic energy of water molecules which is stronger than the attraction of starch molecules so that the water could get into the starch granules. Gelatinization profile result showed that the higher the addition of tapioca flour on the pempek dough the lower the initial gelatinization temperature (63°C), the lower the maximum viscosity (100 BU) is more compact the gel, paste stability was relatively low (41 BU) and the higher the reverse viscosity (31 BU), the development of the granules became larger, but the greater the the possibility of retrogradation.Keywords: dough, formulation, gelatinization, amilography properties, pempekAbstrakPenelitian ini bertujuan untuk mengetahui profil gelatinisasi adonan pempek lenjer dari beberapa formula, dengan perlakuan perbandingan ikan dengan tepung tapioka. Selama pemanasan terjadi peningkatan viskositas yang disebabkan oleh pembengkakan granula pati yang irreversible dalam air, karena energi kinetik molekul air lebih kuat dari daya tarik molekul pati sehingga air dapat masuk ke dalam granula pati. Hasil profil gelatinisasi menunjukkan bahwa semakin tinggi penambahan tepung tapioka pada adonan pempek maka suhu awal gelatinisasi semakin rendah (63°C), viskositas maksimum semakin rendah (100 BU) gel lebih kompak, stabilitas pasta relatif rendah (41 BU) dan viskositas balik semakin tinggi (31 BU) pengembangan granula lebih besar, tetapi kemungkinan retrogradasi semakin besar.Kata kunci: adonan, formula, gelatinisasi, sifat amilografi, pempek
Difusivitas Panas dan Umur Simpan Pempek Lenjer Railia Karneta; Amin Rejo; Gatot Priyanto; Rindit Pambayun
Jurnal Keteknikan Pertanian Vol. 1 No. 1 (2013): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.01.1.%p

Abstract

AbstractThe objectives of this research were to study the effect of fish and flour formulation as well as centre point temperature on the thermal diffusivity and shelf life of pempek lenjer. The parameters observed were the temperature of pempek at several position: i.e. (r0) = 0 cm, r1 = 1 cm, r2 = 2 cm, cooking time, change of textural value, total volatile nitrogen and total microbes of pempek during storage. Data temperaturedistribution was analyzed by using diffusivity at center point model, and random diffusivity models through computer program of Engineering Equation Solver (EES) Ver 8.91. The shelf life data was analyzed by usinglinear regression to determine the relationship between storage time and the measured variables which was followed by calculating using Arrhenius method to compare the decrease of pempek lenjer quality. The results showed that thermal diffusivity coefficient of pempek lenjer for formula 1 was in the range of 0.321 to 1.515 .10-7 m2/s, for formula 2 was in the range of 0.297 to 1.389.10-7 m2/s, for formula 3 was in the rangeof 0.378 to 1.471 . 10-7 m2/s and for formula 4 was in the range of 0.2778 to 1.620.10-7 m2/s.The research results showedthat longerstorage time results in lower values of texture, but produced higher value oftotal volatile nitrogen and total microbes. The lowest Eavaluefrom the measured variablewas totalmicrobes which can be used as the main parameter of deterioration for pempek lenjer during storage. The shelf lifeof pempek lenjer based on total microbes value was in the range of 27 to 33 hoursKeywords : thermal diffusivity, shelf life, pempekAbstrakTujuan penelitian inimempelajari pengaruh formula ikan dan tepung, serta suhu terhadap difusivitas panas dan umur simpan pempek lenjer. Variabel yang diukur adalah suhu sampel pempek pada titik pusat (r0) = 0 cm, r1 = 1 cm, r2 = 2 cm,lama pemasakan pempek, perubahan nilai tekstur, total volatil nitrogen dan total mikroba selama penyimpanan. Data distribusi suhudianalisis menggunakan model difusivitas panas pada titik sebarang, dan model difusivitas panas pada titik pusat dengan program computer Engineering Equation Solver (EES) Ver 8.91. Data umur simpan dianalisismenggunakan regresi linier untuk melihat hubungan antara lama penyimpanan dengan tekstur, total volatil nitrogen, dan total mikroba yang diukur, dan dilanjutkan dengan perhitungan cara Arrhenius untuk membandingkan penurunan mutu pempek lenjer. Hasil penelitian menunjukkan bahwa koefisien difusivitas panas pempek lenjer pada formula 1 adalah interval 0,321 - 1,515. 10-7 m2/s, pada formula 2 adalah 0,297 – 1,389.10-7 m2/s, pada formula 3 adalah 0,378 – 1,471. 10-7 m2/s, dan formula 4 adalah 0,2778 – 1,620.10-7 m2/s.Semakin lama penyimpanan, tekstur semakin menurun, tetapi total volatil nitrogen dan total mikroba semakin meningkat. Nilai Ea terendah pada total mikroba, sehingga dapat dijadikan parameter kunci kerusakan pempek lenjer selama penyimpanan. Umur simpan pempek “lenjer” berdasarkan total mikroba selama 27 - 33 jam.Kata kunci : difusivitas panas, umur simpan, pempekDiterima: 17 Juni 2013; Disetujui: 26 September 2013
Diversifikasi Pengolahan Jagung Ketan Merah (Zea mays ceratina) Menjadi Yogurt dengan Fortifikasi Susu Skim dan Sukrosa Railia Karneta
Seminar Nasional Lahan Suboptimal 2019: Prosiding Seminar Nasional Lahan Suboptimal “Smart Farming yang Berwawasan Lingkungan untuk Ke
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Abstract

Karneta R.  2019. Processing diversification of red glutinous corn (Zea mays ceratina) become yogurt with skim milk and sucrose fortification. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal 2019, Palembang 4-5 September 2019. pp. 409-417. Palembang: Unsri Press. Red glutinous corn is one of type corn which has levels high amylopectin and anthocyanin pigments. To increase the economic value of this corn processing diversification into yogurt. Con yogurt is a processed product of corn milk which is fermented using Lactobacillus bulgaricus and Streptococccus thermophillus. This study aims to determine the characteristics of red glutinous corn yogurt with sucrose and skim milk fortification. The experiment used a factorial completely randomized design. The first factor was sucrose fortification with a level of 0%, 2.5%, 5%, and 7.5%, and the second factor is skim milk wth a level 3%, 4%, and 5%. Experiment with three replications. The results showed thad sucrose, skim milk fortification and its interactions showed a very significant effect on protein levels, lactic acid levels, pH, and total acis. Red glutinous corn yogurt with sucrose and skim milk fortification meets yogurt standards with a protein content of more than 2.7%, lactic acid content of 0.8%. Organoleptic test resulkts that panelists liked red glutinous corn yogurt with 7.5% sucrose and 5% skim milk fortification.Keywords: red glutinous corn, sucrose, skim milk, yogurt
Co-Authors Aluyah, Cik Amin Rejo Amin Rejo Gatot Priyanto Gatot Priyanto Kahfi, A.N. Rindit Pambayun Rindit Pambayun Wahyuni, Reshi