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All Journal Majalah Ilmiah UNIKOM FoodTech: Jurnal Teknologi Pangan Proceeding Biology Education Conference AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Jurnal Dimamu

Ningrumsari, Ida

Universitas Ma'soem

Author-ID : 5290235

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Articles

Isolation Of Fungus Identification And Tempe Nutrition Analysis In The Traditional Market Of Bandung City Ningrumsari, Ida; Herlinawati, Lina
FoodTech: Jurnal Teknologi Pangan Vol 3, No 1 (2020): Mei (2020)
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v3i1.40160

Tempe is a traditional food made from fermented soybean seeds. The purpose of this study was to determine the fungus contained in tempeh by isolating and identifying the fungus and analyze the nutrients contained in it. Tempe samples were taken from traditional markets from 3 places. Samples were analyzed in the laboratory, sample analyzes were performed in duplicate. Based on the results of the study found that the fungus contained in tempe are 4 isolates of Aspergillus sp and 1 isolate of Rhizopus sp. Analysis of tempe nutrition that fulfills SNI 3144: 2009 requirements, namely tempe A, protein content 16,11%, fat 9,92% and water 33,459%, while fiber content 5,18% and ash 2,97% do not fulfill SNI 3144: 2009 requirements . Tempe B fulfills the requirements of SNI 344: 2009 for protein content 16,101%, fat 84%, water 37,75%, while ash content 3,12% and fiber 5,36% do not meet SNI 3144: 2009 requirements. Tempe C fulfills SNI 3144: 2009 requirements, namely Protein 16%, Fat 9.84% and Water 33.128%, while ash content 3.128 and fiber 5.128 do not meet SNI 3144: 2009 requirements.

VIABILITAS LACTOBACILLUS ACIDOPHILUS DALAM PAKAN AYAM BROILER UNTUK MENGHAMBAT PENYAKIT PULLORUM Ida Ningrumsari; Lina Herlinawati
Majalah Ilmiah UNIKOM Vol 16 No 1 (2018): Majalah Ilmiah Unikom
Publisher : Universitas Komputer Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (476.18 KB)

Penyakit pullorum dikenal dengan nama berak kapur atau berak putih (Bacilary white Diarrchae)yang banyak menimbulkan kerugian bagi peternak, oleh karena itu dilakukan penelitian dengantujuan untuk mengetahui ketahanan (viabilitas) L acidophilus dalam pakan ayam broiler untukmenghambat penyakit pullorum. Rancangan penelitian menggunakan eksperimentallaboratorium, persamaan kuadratik dan Rancangan Acak Lengkap (RAL) 1 faktorial dengan polaperlakuan konsentrasi L acidophilus dari 106-109 . Pertumbuhan terbaik dari L acidophilus yaituyang berumur 12 jam digunakan untuk menghambat Salmonella pullorum,sedangkanpertumbuhan S pullorum yang dapat menginfeksi ayam yaitu pada umur 15 jam.KonsentrasiL acidophilus yang dapat menghambat S pullorum secara in vitro yaitu 107, LD50 Salmonellapullorum in vivo ayam broiler pada 108. Viabilitas (ketahanan) L acidophilus dalam pakan bisabertahan hidup di atas 35 hari.

Viabilitas (Ketahanan) Lactobacillus acidophilus Dalam Pakan Ayam Broiler Untuk Menghambat Penyakit Pullorum Ida Ningrumsari
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 15, No 1 (2018): Proceeding Biology Education Conference
Publisher : Universitas Sebelas Maret

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The pullorum disease is known by the name of defecating chalk or white defecation (Bacilary white Diarrchae) which causes a lot of losses for breeders, therefore conducted research with the aim to know the resilience (viability) L acidophilus in broiler chicken feed with the aim to inhibit pullorum disease. The research design uses laboratory experimental, quadratic equations and Completely Randomized Design (RAL) 1 factorial with L acidophilus concentration of 106-109. Pre-study observed the best growth curve of L acidophilus, the results showed that at 12 hours, the results of this study were used to inhibit Salmonella pullorum, while the best growth curve of S pullorum that can infect the chickens is at the age of 15 hours. For L acidophilus concentrations which can inhibit S pullorum done in vitro ie at concentration 107, LD50 Salmonella pullorum in vivo broiler on 108. Viability of L acidophilus in feed can survive above 35 days.

Peranan Lactobacillus acidhophilus dalam Pakan Ayam Broiler untuk Mencegah Penyakit Pullorum Ida Ningrumsari; R Budiasih
Proceeding Biology Education Conference: Biology, Science, Enviromental, and Learning Vol 13, No 1 (2016): Prosiding Seminar Nasional XII Biologi
Publisher : Universitas Sebelas Maret

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Pullorum atau berak kapur adalah salah satu jenis penyakit yang menyerang anak ayam mulai umur ( 0 – 10 ) hari. Penyakit ini disebabkan oleh Salmonella pullorum. Untuk mengobati penyakit ini peternak sering menggunakan zat-zat kimia berbahaya seperti tetra chlor dan lain-lain. L acidophilus adalah salah satu bakteri asam laktat menghasilkan asam organik dan bakteriosin. Tujuan penelitian yaitu membuat pakan ayam broiler mengandung L.acidophilus yang berguna untuk menghambat S pullorum. Rancangan penelitian menggunakan Rancangan Acak Lengkap (RAL) non faktorial dengan 2 faktor. Faktor pertama yaitu jenis pakan (R) terdiri dari R0, R1, R2, R3 dan R4. Faktor ke 2 metode pemberian pakan yaitu preventif dan simultan. Hasil penelitian menunjukkan jenis pakan yang dapat menghambat S pullorum secara preventif adalah R3 dan simultan R3, LD50 S pullorum pada ayam broiler yaitu 107, Zona hambat L acidophilus terhadap S pullorum secara in vitro yaitu 107, Viabilitas L acidophilus dalam pakan 35 hari.Keywords: L acidophilus, S pullorum, LD50, Zona hambat, Viabilitas

Pengaruh Variasi Dosis Polivinil Pirolidon (PVP) dan Maltodekstrin terhadap Respon Organoleptik Tablet Effervescent Kopi Robusta (Coffea robusta Lindl) Lina Herlinawati; Ida Ningrumsari
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 1 No. 02 (2021)
Publisher : Ma'soem University

Pembuatan tablet effervescent kopi robusta menggunakan konsentrasi polivinil pirolidon (PVP) dan maltodekstrin yang bervariasi,diharapkan akan menghasilkan tablet effervescent kopi robusta yang memiliki warna, rasa dan aroma yang baik. Penelitian ini bertujuan untuk mengetahui ada tidaknya pengaruh variasi konsentrasi maltodekstrin dan PVP terhadap respon organoleptik yaitu warna, rasa, dan aroma air seduhan tablet effervescent kopi robusta. Metode/desain yang akan digunakan dalam penelitian ini adalah pola Rancangan Acak Kelompok (RAK) dengan masing-masing faktor sebanyak tiga taraf dengan tiga kali ulangan dengan variasi penambahan maltodekstrin (10%,15%,20%) dan PVP (2%,3%,4%). Hasil penelitian menunjukkan bahwa konsentrasi maltodekstrin sebagai bahan pengisi memberikan pengaruh terhadap respon organoleptik yaitu warna dan aroma air seduhan tablet effervescent kopi robusta. Konsentrasi PVP sebagai bahan pengikat memberikan pengaruh terhadap respon organoleptik yaitu pada warna air seduhan tablet effervescent kopi robusta. Interaksi antara konsentrasi maltodekstrin dan konsentrasi PVP memberikan pengaruh terhadap warna air seduhan tablet effervescent kopi robusta. Konsentrasi maltodekstrin dan PVP serta interaksinya tidak memberikan pengaruh terhadap rasa air seduhan tablet effervescent kopi robusta.

KAJIAN ANALISIS NUTRISI KEDELAI HITAM (GLYCINE SOJA (L) MERRIT) DIFERMENTASI OLEH RHIZOPUS OLIGOSPORUS, ASPERGILLUS SOJAE DAN KONSORSIUMNYA TERHADAP KARBOHIDRAT DAN LEMAK Ida Ningrumsari Ningrumsari; R Budiasih; Putri Afrilliyanti
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 2 No. 2 (2022)
Publisher : Ma'soem University

One of the uses of black soybeans is to make soy sauce, the purpose of this research is to analyze the nutrition of carbohydrates and fats in black soybeans. The research method used a completely randomized design (CRD) with a 3x3x3 factorial pattern with 3 replications. The first factor consists of the type of microbe (M) namely m1 = R oligosporus, m2 = A sojae, m3 = m1 + m2, the second factor is fermentation time (W) consisting of w1 = 48 hours, m2 = 96 hours and m3 = 144 hours and the third factor, namely (D) consists of d1 = 2 grams, d2 = 3 grams and d3 = 4 grams. Existing data were collected to be processed by analysis of variance (Anova). If there is a significant difference to the control, it is continued with Duncan's multiple distance test. The results showed that the carbohydrate content in black soybeans decreased with the influence of the m3 microbe (the consortium, namely R oligodporus + A sojae) by 13.87%, with a dose of d1 inoculum (2 grams) of 25.53% with a fermentation time of w3 (144 hours). ) of 22.12%. To reduce the carbohydrate content, the best method is m3w3d1(R oligosporus + A sojae, with a fermentation time of 144 hours and an inoculum dose of 2 grams). The fat content of black soybeans increased with the effect of the interaction of microbial types and fermentation time on the increase in fat found in m1w1 of 31.01%. The effect of the interaction of microbial species and inoculum dose on the increase in fat was found in m1d1 of 28.61%. The best fat increase was m1w1d1 (R oligosporus, 48 hours fermentation time with 2 gram inoculum dose).

KAJIAN KONSENTRASI GULA DAN ASAM SITRAT TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK SELAI PISANG NANGKA (MUSA PARADISIACA FORMATYPICA) Lina Herlinawati; Ida Ningrumsari; Tharisa Anggraeni
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 2 No. 2 (2022)
Publisher : Ma'soem University

Pisang nangka (Musa paradisiaca formatypica) is a type of banana that is consumed in processed form. One way of processing pisang nangka (Musa paradisiaca formatypica) is making it into pisang nangka jam. This product is in the form of paste which is processed by cooking pisang nangka pulp added with sugar and citric acid. The purpose of this study is to find out the effect of sugar and citric acid concentrations on several characteristics resulted from pisang nangka jam. And the aim is to determine the right sugar and citric acid, so it can produce pisang nangka jam with good characteristics. The experimental design used in this study is randomized block design (RBD) with a factorial pattern, each factor consisting of 5 levels and 3 levels, repeated 3 times. The first factor is sugar concentration (g) consisting of 5 levels, namely: g1 = 57.5%, g2 = 60.0%, g3 = 62.5%, g4 = 65.0%, g5 = 67.5%. The second factor is citric acid concentration (S) which consists of 3 levels, namely: s1 = 0.25%, s2 = 0.30%, s3 = 0.35%. Observation is conducted on sucrose content, water content, pectin content, and organoleptic assessments of aroma, spreadability, taste, color, and overall acceptance.

Pengaruh Substitusi Tepung Kacang Tanah pada Tepung Almon terhadap Karakteristik Kulit Macaron Ersha Astria Safira; Ida Ningrumsari; Amila Khairina
Jurnal Dimamu Vol. 3 No. 2 (2024)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/dimamu.v3i2.959

Macarons are simple cookies usually made from egg whites, sugar and almond flour. Almonds and almond flour are not produced in Indonesia, and must be imported from abroad, causing the price of almonds and almond flour to be quite expensive in the market. Therefore, in this study, a substitution of peanut flour for almond flour was carried out in making macarons. The purpose of this study was to obtain the right substitution of peanut flour for almond flour to produce the best macaron skin characteristics in terms of moisture content, protein content, fat content, expandability and organoleptic. The research was conducted at the Chemistry Laboratory and Food Processing Laboratory of the Faculty of Agriculture, Ma'soem University and the Chemistry Laboratory of the Bakti Asih Analyst College from February to July 2023. Using the experimental method of Randomized Group Design (RAK) consisting of 6 treatments and 4 repetitions. The treatments were groundnut flour substitution of 0%, 10%, 20%, 30%, 40% and 50% in almond flour by 100%, 90%, 80%, 70%, 60% and 50%. The analysis in this study included water content, protein content, fat content and swelling power as well as organoleptic tests in the form of color, aroma, taste, and appearance of the resulting macaron. The results showed that treatment D (30:70) produced the best macaron characteristics, this determination was based on the level of preference for aroma 4.25 (like), texture 4.30 (like), and taste 4.41 (like). The chemical content of treatment D (30:70) is in the form of water content of (2.89%), protein content of (5.16%) and fat content of (18.54%) as well as growth capacity of (30.02%).

Co-Authors Amila Khairina Ersha Astria Safira Herlinawati, Lina Lina Herlinawati Lina Herlinawati LINA HERLINAWATI Putri Afrilliyanti R Budiasih R Budiasih Tharisa Anggraeni

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