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All Journal Jurnal AGROTEKNOLOGI Jurnal Agroindustri AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Aplikasi Teknologi Pangan Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Abdihaz: Jurnal Ilmiah Pengabdian pada Masyarakat Dharma Raflesia : Jurnal Ilmiah Pengembangan dan Penerapan IPTEKS SINTA Journal (Science, Technology, and Agricultural) Jurnal PADAMU NEGERI (Pengabdian pada Masyarakat Bidang Eksakta) Jurnal Dehasen Untuk Negeri Jurnal Dehasen Mengabdi
Lina Widawati
Universitas Dehasen Bengkulu
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Nursing Physics Public Health Social Sciences Transportation Veterinary Other

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KARAKTERISTIK MUTU SOSIS AYAM DENGAN VARIASI SUBSTITUSI KACANG MERAH (Phaseolus vulgaris L) Pinardi, Jaka; Widawati, Lina; Nur’aini, Hesti
Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Vol 18 No 2 (2020): Jurnal Agroqua
Publisher : University of Prof. Dr. Hazairin, SH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32663/ja.v18i2.1480

Abstract

Sausage is a food with a composition of meat, fat, binder, filler, water, salt, and spices and then steamed. This study aims to characterize the quality of chicken sausage substituted with red beans. The research was carried out in two stages, namely the chicken sausage processing stage and the analysis stage. The analysis conducted was protein, texture and organoleptic analysis. The results of the analysis of sausage protein levels ranged from 15.133% to 17.323%. Where the higher the red bean substitution, the lower the protein content of chicken sausage. The results of the sausage texture analysis ranged from 1,527 g/mm2 to 3,513 g/mm2. The results of the organoleptic analysis of the sausage color ranged from 2.65 (rather like) to 4.75 (really like). The results of oranoleptic analysis on the taste of sausage ranged from 2.45 (dislike) to 4.65 (really like). The results of the organoleptic analysis on the texture of the sausages ranged from 2.65 (rather like) to 4.65 (really like).
PENGARUH EKSTRAKSI DAN JENIS BAHAN PENGIKAT TERHADAP PERMEN TABLET BUAH MENGKUDU (Morinda citrifolia) Lina Widawati
Jurnal Agroindustri Vol 1, No 2 (2011)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.1.2.98-114

Abstract

Noni (Morinda Citrifolia) is a herb which has effect to cure cancer, high blood pressure, etc. Makes the smell and the taste of noni less delicious because there are a number of organic acid like caproic acid and caprilic acid in noni. Therefore it needs an alternative product such as pressed candy. Correct process of extraction and addition of binding agents can produce the pressed candy with the physical, chemical and organoleptic characteristic that are expected. The objective of  this research wash to know the optimum ratio of noni compared with ethanol so it can produce dry extrac of noni fruit with vitamin C and high activity antioxidant and also to know the influence of binding agents type in the making of noni pressed candy. This research use the Randomized Block Design (RBD), where at antecedent research consisted of 3 (three) levels which is ratio of noni fruit compared by ethanol (1:1, 1:2, 1:3) and best treatment used for the main research. Main research consisted of 3 (three) levels that was influence of binding agents type (maltodextrin 5%, gelatin 1,5% and gom arab 1%). Then its continued with the BNT test at ? = 0,05 (differing reality). Test of organoleptic done by hedonic score test. Best treatment uses multiple attribute method. The result of research show that the best treatment from dry filtrate of  noni fruit was with the ratio of noni fruit compared by ethanol = 1:3. Best treatment of noni fruit pressed candy is with the gelatin addition 1,5 %.
PENGARUH WAKTU FERMENTASI TEMPOYAK TERHADAP SIFAT ORGANOLEPTIK SAMBAL TEMPOYAK Lindah Anggraini; Lina Widawati
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 2 No 1 (2015)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (292.888 KB) | DOI: 10.37676/agritepa.v2i1.100

Abstract

Tempoyak a fermented food from durian fruit with a sour taste. Tempoyak made with the addition of salt as much as 1-1.5% into pulp which is then cured for three to seven days at room temperature. This study aims to determine the effect of variations in the level of consumer preferences of the fermentation time in processing tempoyak sauce. The research was conducted three phases, namely fermentation stage tempoyak with treatment fermentation time (3, 5, and 7 days), the processing stage tempoyak sauce, and phase analysis of the level of preference. Results of the analysis conducted on the analysis of the level of preference expressed in tempoyak sauce stated that there was no noticeable difference in tempoyak sauce based parameters tempoyak sauce taste and texture. But there is a noticeable difference in tempoyak sauce based on the parameters of color and flavour tempoyak sauce. From the color parameters, panelists preferred the tempoyak sauce with fermentation time treatment 3 and 5 days. While the parameters of flavour, panellists preferred the tempoyak sauce with fermentation time treatment 5 and 7 days.Keywords: Fermentation, tempoyak, tempoyak sauce
PENGARUH PENAMBAHAN TAPAI SINGKONG TERHADAP SIFAT ORGANOLEPTIK SAMBAL TEMPOYAK Mukmin -; Lina Widawati; Siska Apriyani
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (278.343 KB) | DOI: 10.37676/agritepa.v1i1.111

Abstract

Tempoyak is a durian processed foods obtained by simple fermentation , the shape of the pulp of durian flesh with a sour taste. Tempoyak made with the addition of as much as 1-5 % salt into the flesh of the fruit pieces which are then brooded for 3-4 days. This study aims to determine the level of consumer preference towards tempoyak sauce with the addition of cassava tapai. The method used in making sauce with the addition of cassava tapai tempoyak, namely by processing cassava into tempoyak with tapai tempoyak sauce. The treatment in this study is the composition variation tapai cassava ( tempoyak 500 grams : 0 grams tapai cassava , tempoyak 450 grams : 50 grams of cassava and tempoyak tapai 400 grams : 100 grams tapai cassava ). The analysis used was the analysis of organoleptic parameters premises color, flavor, and  aroma of chili tempoyak tested against the 20 panelists. The results of the analysis conducted stated that based on the parameters of color, showing significant difference between the three samples . Where consumers prefer chili tempoyak with the addition of 0 grams and 50 grams of cassava tapai. Based on the parameters of taste , showed no significant difference among the three samples. Based on the parameters of aroma , showing significant difference between the three samples. Where consumers prefer chili tempoyak with the addition of 50 grams and 100 grams of cassava tapai.Keywords : Tempoyak , tapai cassava , chilli tempoyak
PENGARUH PERLAKUAN VARIASI JENIS GULA TERHADAP TINGKAT KESUKAAN DODOL PEPAYA (Carica vasconcellea) Sukmawati -; Methatias Ayu M; Lina Widawati
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (242.898 KB) | DOI: 10.37676/agritepa.v1i1.114

Abstract

Papaya ( Carica vasconcelea ) is a tropical fruit that has a high nutrient content. In general, ripe papaya fruit is consumed directly, but can also be processed into food products such as papaya “dodol”. “Dodol” is one of the processed fruit products are included in this type of semi- moist food consisting of a mixture of rice flour and sugar . To produce papaya “dodol” accordance with the expected quality used some kind of sugar in the making. This study aims to determine the level of papaya “dodol” a panelist to both of the parameters of color , flavor and texture. The treatments used in this study is a combination of sugars , namely the addition of brown sugar and granulated sugar , brown sugar and coconut sugar , coconut and sugar and granulated sugar. The analysis used in this study is the organoleptic analysis. From the results of this research is that in terms of the parameters of color , papaya “dodol” most preferred is the treatment of papaya with the addition of palm sugar and coconut sugar . In terms of taste parameters , papaya”dodol” most preferred is the treatment of papaya with the addition of brown sugar and granulated sugar . In terms of texture parameters , papaya “dodol” most preferred is the treatment of papaya with the addition of brown sugar and granulated sugar.Keywords : Papaya “dodol” , sugar , Preferrency
TEPUNG REBUNG TERMODIFIKASI SEBAGAI SUBSTITUEN TERIGU PADA PEMBUATAN DONAT KAYA SERAT Meta Haryani; Lina Widawati; Eva Ramalia Sari
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (262.011 KB) | DOI: 10.37676/agritepa.v1i1.118

Abstract

Bamboo shoots are the young shoots that grow from the roots of bamboo. Besides being used as the contents of spring rolls, bamboo shoots are also frequently used as a vegetable for the  Central Javanese cuisine. The purpose  of this study  was to characterize the properties of fiber-rich donut made from modified bamboo shoots flour. The study begins with a modified bamboo shoots processing with treatment variations of fermentation time, which is 3 days and 5 days. The next stage is the processing of modified bamboo shoots donuts substitution with treatment comparisons of flour and bamboo shoots as much as 400 : 100 grams, 300 : 200 gr and 200 : 300 gr. Analysis is conducted for ash content analysis and analysis of the level of preference parameters panelists for color, flavor and texture. Ash content measurement results showed that there was no significant difference in treatment 3 days of fermentation, where as the fermentation time at 5 days of treatment, the results showed that the more flour modified bamboo shoots flour are used, the greater the ash content donuts. A test showed that the donut panelists favored treatment comparison flour and bamboo shoots as much as 400 : 100 gr and 300 : 200 gr and ferment for 3 days.Keywords: bamboo shoots, modified bamboo shoots flour, doughnut 
PERBANDINGAN SATO IMO DAN TEPUNG TERIGU DALAM PENGOLAHAN MIE SATO IMO DENGAN FORTIVIKASI KLOROFIL Riswan Mulyadi; Andwini Prasetya; Lina Widawati
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (241.013 KB) | DOI: 10.37676/agritepa.v1i1.120

Abstract

Sato Imo, or Taro Japanese are tubers which can be processed into food products one of which was noodle. To make the noodles “Sato Imo”, Sato lmo first steamed , smoothing is done , mixing , molding and cooking . The purpose of this study was to determine the effect of comparison Sato lmo and wheat flour in making noodles Sato lmo with the addition of spinach extract on the level of consumer preference parameters based on the color , flavor , and firmness of noodles Sato lmo. The processing is done in the Mie Sato Imo the 3 treatment comparisons Sato Imo and wheat flour : 200 grams : 800 grams , 300 grams : 700 grams , 400 grams : 600 grams. The analysis conducted in this study is the organoleptic analysis. From the results of organoleptic test showed that the noodles Sato lmo most preferred in terms of color parameters , namely the treatment comparison Sato Imo and wheat flour 200 grams : 800gr with a value of 1.81 ( likes ). For a sense of the parameters of the treatment comparison Sato Imo and 400 grams of wheat flour : 600 grams with a value of 2.21 ( likes ) . For the elasticity parameter panelists preferred the noodles with comparison Sato Sato Imo Imo and 400 grams of wheat flour : 600 grams with a value of 2.37 ( likes ). Keywords : Sato Imo , Mie Sato Imo , Organoleptic Test
ANALISIS SANITASI DAN CEMARAN MIKROORGANISME IKAN ASAP LELE DI BENGKULU Julman hadi; Lina widawati
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 2 No 2 (2015)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (239.055 KB) | DOI: 10.37676/agritepa.v2i2.182

Abstract

Smoked catfish is one way to preserve fish processing and at the same time using a combination of heating and the addition of a natural chemical compound derived from wood smoke . In smoked fish processing industry Kolman father is a business that still has not been simple or traditional improve the quality of production . Therefore there should be a study to improve the quality of processed fish products asap so consumers can be assured of the security for , but it also can provide benefits for processing. This study aims to determine the quality of smoked fish processed products based on parameters determine the number of microorganisms and sanitary conditions of smoked fish processing business in the District Muaro Bangkahulu catfish . The research was conducted in the smoked fish industry Mr. Kolman . Laboratory test was conducted on the TPC tests on samples of smoked fish. Method in this study include sampling father smoked fish industry Kolman located in the dike district governor Muaro bagkahulu . With smoked fish storage treatment for 0 , 6, and 7 days later TPC test sample . The results showed that the testing laboratory to TPC in smoked fish samples from day 0 as 10.0000 , on the 6th and 7th is 400,000 to 670,000 . Where up to the 7th day of storage of smoked fish samples had crossed the threshold SNI smoked fish that is 5 X 105 so it is not suitable for consumption .Keywords : Analysis, of sanitation, microorganism contamination, smoked catfish
PENGARUH KONSENTRASI KARAGENAN TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK MINUMAN JELI NANAS (Ananas comosus L. Merr ) Lina Widawati; Hendri Hardiyanto
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 3 No 1 (2016)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (376.596 KB) | DOI: 10.37676/agritepa.v3i1.298

Abstract

Pineapple preferred mainly related to flavor, taste and very interesting appearance. Jelly drink is a drink with high viscosity,with the addition of sugars, acids and water. This study aimed to determine the effect of carrageenan concentration on physical, chemical and organoleptic pineapple jelly drinks (Ananas comosus L. Merr). The research methods include crushing, screening, mixing, heating, removaling, and packaging. Treatment of each sample are the addition of carrageenan concentration at 0.15 %, 0.25 %, 0.35 %, 0.45 %, 0.55 %. The analysis in this study include vitamin C, viscosity and organoleptic (taste, color, and texture). The result of analysis vitamin C pineapple jelly drinks ranged from 1.13 mg/ g to 1.92 mg/ g. Analysis on the viscosity of the pineapple jelly drinks ranged between15.30 x 10-3 to 18.05 x 10-3. The average value of the color range between 3.1 (a bit like) to 3.65 (a bit like),average of flavor ranges between 3.2 (a bit like) to 3.6 (a bit like), and the average of texture ranged between 3.25 (a bit like) to 3.85 (somewhat like). Keywords : Carrageenan, jelly drinks, pineapple
Karakteristik Mutu Sambal Lemea Dengan Variasi Waktu Fermentasi dan Jenis Ikan Alan Oktarianto; Lina Widawati
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 4 No 1 (2017)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (550.457 KB) | DOI: 10.37676/agritepa.v4i1.593

Abstract

Lemea adalah makanan setengah jadi hasil proses fermentasi yang terbuat dari rebung yang dipotong dadu kecil-kecil dan dicampur ikan. Fermentasi yang dilakukan biasanya selama 3, 5 dan 7 hari. Lemea biasanya diolah lagi menjadi sambal lemea. Telah dilakukan penelitian dengan tujuan mengkarakterisasi pengaruh waktu fermentasi dan jenis ikan terhadap sifat fisik, kimia dan organoleptik sambal lemea dan mengkarakterisasi waktu fermentasi dan jenis ikan yang tepat dalam pembuatan sambal lemea. Metode dalam penelitian ini yaitu proses pembuatan lemea dan sambal lemea dengan perlakuan waktu fermentasi 72 jam, 120 jam dan 168 jam dan penambahan ikan air tawar (mujair) 500 gr dan ikan laut (manyung) 500 gr. Analisis pada penelitian ini meliputi analisis pH, TPC (Total Plate Count) dan sifat organoleptik. Analisis pH lemea dengan perlakuan ikan air tawar (ikan mujair) dan ikan laut (ikan manyung) adalah berbeda nyata, pH tertinggi adalah pH yang terdapat pada perlakuan jenis ikan laut (ikan manyung) dengan waktu fermentasi 72 jam yaitu sebesar 7.566. Sedangkan pH terendah adalah perlakuan dengan lama fermentasi 168 jam yaitu sebesar 6.567 yang terdapat pada jenis ikan air tawar. TPC tertinggi adalah TPC yang terdapat pada perlakuan jenis ikan laut (ikan manyung) dengan waktu fermentasi 168 jam. Sedangkan TPC terendah adalah perlakuan dengan lama fermentasi 72 jam yaitu sebesar 1,200 baik pada jenis ikan air tawar ataupun ikan laut. Hasil analisa organoleptik warna sambal lemea yang paling disukai adalah sambal lemea dengan jenis ikan laut (manyung) dengan waktu fermentasi 168 jam. Hasil analisa organoleptik rasa sambal lemea yang paling disukai adalah sambal lemea dengan jenis ikan laut (manyung) dengan waktu fermentasi 168 jam. Hasil analisa organoleptik aroma sambal lemea yang paling disukai adalah sambal lemea dengan jenis ikan laut (manyung) dengan waktu fermentasi 168 jam Kata Kunci: lemea, fermentasi, ikan
Co-Authors Ageng Sanjaya Alan Oktarianto Andwini Prasetya Banu Mahendro Beni Puspita Budiyanto Budiyanto Darius Darius Dedi Dedi Dewi Suranti Eko Sumartono Eko Sumartono Elfianty, Lena Eva Ramalia Sari Eva Ramalia Sari Evi Andriani Fahrur Razie Hendri Hardiyanto Herri Fariadi Hesti Nur’aini Julman hadi Jurois Meksi Jusuf Wahyudi Lindah Anggraini Meirita Sari Meta Haryani Methatias Ayu M Methatias Ayu Moulina Mukmin - Mumun Mumun Munhedi Vierzhen Novian Firnando Nur’aini, Hesti Pinardi, Jaka Rabiul Armala Riswan Mulyadi Siska Apriyani Suci Rahma Wulandari Sukmawati - Susi Efrianti Yossie Yumiyati Yudha Yudha Yudian Syahputra Yusun Yusun Zhazha Zhazha