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All Journal agriTECH Jurnal Industri Hasil Perkebunan E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Aplikasi Teknologi Pangan JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Community Empowerment JPM: JURNAL PENGABDIAN MASYARAKAT Jurnal Litbang Provinsi Jawa Tengah Jurnal Abdimas Bina Bangsa Tematik
Sri Budi Wahjuningsih, Sri Budi
Fakultas Teknologi Pertanian Universitas Semarang
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KAJIAN INDEKS GLIKEMIK BERAS ANALOG BERBASIS TEPUNG MOKAF, TEPUNG GARUT DAN TEPUNG KACANG MERAH Wahjuningsih, Sri Budi
JITIPARI Vol 3, No 2 (2018): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (452.358 KB) | DOI: 10.33061/jitipari.v3i2.2698

Abstract

Tepung mokaf dan tepung garut dapat dikembangkan sebagai sumber karbohidrat non beras padapembuatan beras analog.Tepung kacang merah digunakan sebagai sumber protein dan kandungan amilosanyayang tinggi dapat membantu membentuk butiran beras analog..Pembuatan beras analog menggunakanteknologi ekstrusi sehingga menghasilkan karakteristik produk seperti beras. Tujuan penelitian ini adalahuntuk menentukan indeks glikemik beras analog berbasis tepung mokaf, tepung garut dan tepung kacangmerah sebagai pangan alternative bagi penderita diabetes. Penelitian ini menggunakan Rancangan AcakLengkap, satu faktor yaitu perbandingan tepung mokaf, tepung garut dan tepung kacang merah dengan5 taraf perlakuan, yaitu B1: 90%: 0% : 10%; B2 80%:10%: 10%; B3 70% : 20% : 10%; B4 60%: 30%; 10%; danB5 50%: 40%: 10%.Penelitian ini terdiri dari tahapan: persiapan bahan, formulasi tepung komposit sesuaiperbandingan untuk pembuatan beras analog dan pengujian indeks glikemiknya. Formula terbaik beras analogdengan indeks glikemik 74 diperoleh dari perlakuan B5 yaitu perbandingan tepung mokaf, tepung garut dantepung kacang merah 50%:40%:10%.
KAJIAN SUBSTITUSI TEPUNG UBI KAYU HASIL FERMENTASI TERHADAP SIFAT FISIK DAN ORGANOLEPTIK ROTI TAWAR Sri Budi Wahjuningsih
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 1 No 3 (2003): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v1i3.52

Abstract

The increasing import of wheat in Indonesia caused the improvement of the potential wheat source which its profit haven't been optimal important to do. One of those potential source is fermentation of cassava flour which is hoped can be used as substitution for wheat especially for bread industry. For that reason we have to finded out the opportunity of the fermented cassava flour to substitute wheat in making bread. The purpose of this research is to find out the optimum ratio between wheat and fermented cassava flour as material to make bread and to find out about the storing time. The experiment design was used completely randomized design in three replicate. The treatment is the substitution of fermented cassava flour 0%, I 0%, 20%, 30% and 40%. The result of the research showed that substitution of the fermented cassava flour 20% produced good quality and durable storing time.
CRACKERS TINGGI SERAT DARI FORMULASI TEPUNG JAMBU BIJl Sri Budi Wahjuningsih
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 2 No 2 (2004): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v2i2.68

Abstract

Dietary fiber have positively effect on the nutrition and metabolism of human body. Guava can be used as source of fiber and contain dietary fiber highest among the fruits (5,6g/100g). The aim of this research was studying the use of guava flour as the source of fiber on crackesr in order to develop the kinds of healthy food products.The experiment design was used com pletely randomized design in four replicate,continued with Honestly Significant Different at 5 % level. The treatment is the substitution of guava flour 0%, 5%, 10%, 15%, and 20%. In this experiment; test were caried out to determine proximate analysis, dietary fiber analysis, texture and sensory atributtes which include colour, aroma and general acceptance.The result of the research showed that substitution of guava flour had significant effect on fat and dietary fiber content ; color and general acceptance. Cracker prepared by substitution of guava flour until I 0% was preferred by the panels and they provided water content 3,974%, mineral content 1,5427%, fat content 3,1333%, carbohydrate content 80,918%, protein content 10,4296% and dietary fiber content 7,2599%. Preparation to improve guava flour color and the use of agent to improve the sensory properties of the crackers are necessary
PENGARUH BLANCHING DAN UKURAN PARTIKEL (MESH) TERHADAP KADAR GLUKOMANAN, KALSIUM OKSALAT DAN SERAT MAKAN TEPUNG UMBI PORANG (Amorphophallus onchophyllus) Sri Budi Wahjuningsih; Bambang Kunarto
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 9 No 2 (2011): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v9i2.278

Abstract

This study aimed to determine the combination of blanching and particle size (mesh) to content of glucomannan, calcium oxalate and fiber on porang flour. Experimental design used was Randomized Complete Design (CRD) of two factors, namely blanching and particle size. Blanching factor consisted two treatments of blanching for 10 minuts (B1) and non-blanching (B2). While particle size factor consisted of three treatments, namely 60 mesh (N60), 80 mesh (N80) and 100 mesh (N100). Data obtained were analyzed with a variety of scales followed by DNMRT at 5% confidence level. Based on the research can be concluded that the larger particles (small mesh) showed increased levels of glucomannan but calcium oxalate on the downside. Combination blanching treatment and particle size of the large (small mesh) showed dietary fiber content increased
PEMBUATAN TEPUNG MOKAL DENGAN PENAMBAHAN BIANG FERMENTASI ALAMI UNTUK BERAS ANALOG Sri Budi Wahjuningsih
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 11 No 2 (2013): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v11i2.309

Abstract

One of the problems of food diversification in Indonesia, particularly the diversification of staple food is rice dependency. This was caused by a shift in the pattern of staple food in Indonesia are rice as a staple food made of single ( Ariani et al, 2010). On the other hand, Indonesia is rich source of carbohydrate products such as corn, sorghum, sago, cassava, and other root crops as well as a variety of plant protein sources such as green beans, Tolo beans, kidney beans, lentils sword, and soybeans. These materials have been used as food, but it still can not replace rice as a staple food. One of the non -carbohydrate sources of refined products similar to rice paddy developed lately is analogous artificial rice or rice. Rice analog can increase the diversification of staple foods without changing the eating habits of people. However, the constraints of analog rice flour by mocaf is no protein content. Therefore, this study aims to enrich the analog rice flour made from mocaf with various types of nuts as a protein source, ie mung bean flour, soy flour, red bean flour, Tolo beans flour, lentils and sword flour. The results of chemical analysis and organoleptic formulation obtained rice is the best analog in the treatment T1 (mocaf 75 % and 25 % red beans ) with a nutrient content : 4.21 % moisture, 2.08 % ash content, fat content of 0,19 %, 6,46% protein content, carbohydrate content of 87,07 %, 8,66 % dietary fiber, and a score of 4.32 ( really like ).
PENGARUH pH, LAMA PEMANASAN, SUHU PEMANASAN, KADAR GARAM DAN KADAR GULA TERHADAP STABILITAS EKSTRAK BUNGA BELIMBING WULUH (Averrhoa bilimbi L) Haslina Haslina; Sri Budi Wahjuningsih
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 12 No 2 (2014): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36762/jurnaljateng.v12i2.350

Abstract

The aim of this research was to know on flower to ethanol ratio influence and the extraction time on starfruit flower extract. The research was also aimed to know pH, heating and temperature duration, salt and sugar levels effect at stability of starfruit flower extract. This research was conducted in two factorial randomized block design. The first factor was flower to ethanol ratio (1:1 b/v), (1:3 b/v) and (1:5 b/v) and the second factor was time extraction 40, 50 and 60 minute. Each treatment combination was conducted in triplication.The result of this research was analyzed using Anova, followed by 5 %. If it had interaction, it would be continued by DMRT 5% test. The result showed that on flower to ethanol ratio and time extraction influence significantly (p<0,05) on yield, pH, anthocyanin, colour intensity and vitamine C. Extract with on flower to ethanol ratio and time extraction as follows: yield of 26 %, pH of 3,91, anthocyanin content of 4,72 ppm and colour intensity of 22,35. Starfruit flower extract stable at 1-4, heating duration 70-80°C, temperature duration 0-90 minute, salt levels2-10% and sugar levels 10-50 %.
ORGANOLEPTIK CEREAL DARI TEPUNG BERAS MERAH (Oryza nivara Linn.) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris Linn.) Sri Budi Wahjuningsih; Annisa Rizka Septiani; Haslina
JURNAL LITBANG PROVINSI JAWA TENGAH Vol 16 No 2 (2018): Jurnal Litbang Provinsi Jawa Tengah
Publisher : Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah Provinsi Jawa Tengah

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

Abstract

Penelitian ini bertujuan untuk menentukan analisis kimia, fisik dan organoleptik dari sereal dengan bahan baku tepung beras merah dan tepung kacang merah. Penelitian ini menggunakan desain percobaan Rancangan Acak Lengkap satu faktor yaitu perbandingan tepung beras merah dan tepung kacang merah sebanyak 4 formula yaitu A=295 : 5, B= 290 : 10, C= 285 : 15, dan D=280 : 20. Penelitian menggunakan 4 kali ulangan. Hasil penelitian menunjukkan formulasi terbaik sereal tepung beras merah dan tepung kacang merah secara kimia, fisik dan organoleptik adalah formula D yaitu sebanyak 280g tepung beras merah dan 20g tepung kacang merah, dengan kadar serat larut 0,86% dan serat tidak larut 0,54%, kadar protein 11,64%, dan aktivitas antioksidan 15,76%. Komposisi kimia yang lain yaitu kadar air 3,49%, kadar lemak 3,03%,dan kadar pati 10,26%. Produk ini memiliki waktu rehidrasi selama 830 detik saat mulai terbasahi media susu dan 1192 detik saat semua bagian terendam dalam media. Daya serap air produk adalah 2,9%. Parameter organoleptik secara keseluruhan menunjukkan skor 4,64 (sangat suka).
Aktivitas Antioksidan β-Karoten Ubi Jalar yang Dienkapsulasi Menggunakan Gum Arab-Maltodekstrin dan Diaplikasikan pada Cookies Sri Budi Sri Budi Wahjuningsih; Bambang Kunarto
agriTECH Vol 29, No 1 (2009)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (463.548 KB) | DOI: 10.22146/agritech.9755

Abstract

This research was to conduct good formulation of microcapsule sweet potaoes β-carotene with incomparable of arabic gum-maltodextrin as encapsulant and evaluate it’s antioxidant activity on cookies. The result showed that the best formula was part of sweet potatoes β-carotene and part of five arabic gum-maltodextrin (75:25). This formula had 25.01 % of rendement, 52.66 % of encapsulated and 6.47 % unencapsulated. Cookie with 200 ppm white sweet potaoes β-carotene microcapsule can longer storage to rancid for 4583 days. The panelist favor level on color, textur, aroma and taste cookies with microcapsule of sweet potatoes β-carotene showed neutral and very like.ABSTRAKPenelitian ini bertujuan untuk membuat mikrokapsul β-karoten ubi jalar menggunakan kombinasi gum arabmaltodekstrin sebagai enkapsulan dan mengevaluasi kemampuan antioksidatif β-karoten ubi jalar setelah dibuat mikrokapsul yang diaplikasikan pada cookies. Formula mikrokapsul adalah satu bagian β-karoten ubi jalar dan lima bagian enkapsulan. Mikrokapsul β-karoten ubi jalar terbaik diaplikasikan pada cookies sejumlah 0 ppm, 50 ppm,100 ppm, 150 ppm dan 200 ppm. Hasil penelitian menunjukkan bahwa formula mikrokapsul terbaik adalah satu bagian β-karoten ubi jalar dan 5 bagian enkapsulan dengan rasio enkapsulan gum arab-maltodekstrin (75:25). Formula ini menghasilkan rendemen 25,01 %, β-karoten ubi jalar terkapsulkan 52,66 % dan tak terkapsulkan 6,47 %. Penambahan mikrokapsul β-karoten ubi jalar 200 ppm dapat menambah umur simpan cookies terhadap ketengikan. Tingkat kesukaan panelis terhadap warna,, aroma dan rasa cookies dengan penambahan 200 ppm mikrokapsul β-karoten menunjukkan netral sampai sangat suka.
Konsentrat Serat Kedelai : Preparasi dan Pengaruhnya terhadap Sifat Fisik dan Kimia Digesta pada Tikus Sri Budi Wahjuningsih; Yustinus Marsono; Zuheid Noor
agriTECH Vol 25, No 2 (2005)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1523.683 KB) | DOI: 10.22146/agritech.13367

Abstract

Soy fiber concentrate (SFC) was isolated from soy flour by extraction in alkali solution (pH 9), centrifuged and washed the solid in ethanol 80% then in acetone 33%, and dried. Effects of soy fiber diet on physical and chemical properties of the rat digesta were evaluated. The objective of this study were (I) to determine the composition of the SFC , (2) to evaluate the effect of soy fiber diets on physical properties (water content and weight) and chemical properties ( pH and SCFA) of the caecal digesta in rats. Four groups of jive male Sprague Dawley rats were provided. They were given differ rent diets Le. soybean, low and high soybean fiber and control diets ad libitum for 21 days period. In the end of experiment they were killed, the caecum were cut and the caecal digesta were taken and analyzed for moisture content, weight, pH and SCFA concentrations. It was found that soy fiber concentrate contains 71.52% total dietary fiber (62.56% insoluble fiber and 8.96 soluble fiber). Weight and moisture contents of the digesta were not affected by the soyfiber diets, but the diets decreased the pH of the digesta significantly. The diet also did not affect the molar proportion of the SCFA. SCFA molar ratio of the caecal digesta were: 62-63: 26-27: 10-11 for acetic: propionic: butyric acid
PENGARUH SUHU PEMANASAN PADA EKSTRAK TEH (C. sinensis Linn.) JENIS TEH PUTIH TERHADAP STABILITAS SIFAT ANTIOKSIDATIFNYA Rohadi Rohadi; Sri Budi Wahjuningsih
Jurnal Industri Hasil Perkebunan Vol 14, No 1 (2019): Jurnal industri Hasil Perkebunan
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (280.578 KB) | DOI: 10.33104/jihp.v14i1.4996

Abstract

Abstrak : Proses termal mampu memperbaiki nutrisi dan aktivitas antioksidan daun ketumbar (Coriandrum sativum L.). Namun proses termal suhu tinggi (>120oC) dapat merusak senyawa bioaktif dan menurunkan aktivitas antioksidan. Tujuan penelitian adalah melakukan analisis pengaruh suhu pemanasan oven terhadap stabilitas antioksidatif aqueous ekstrak teh putih (ETP). Ekstrak dipekatkan dengan a rotary vacuum evaporator dan dikering bekukan dengan freeze dryer. ETP dipanaskan dengan microwave-oven (30, 80, 90, 100, 110 dan 120°C/3 menit) dan ETP diuji aktivitas antioksidan: total fenolik, flavonoid, uji penangkapan radikal bebas DPPH, dan total reduksi pada berbagai konsentrasi (50-250 ppm). Hasil penelitian menunjukan ada perbedaan signifikan pengaruh pemanasan terhadap uji total fenolik, total flavonoid, aktivitas penangkapan radikal bebas, total reduksi, dan IC50 pada semua konsentrasi (p<0,05). Uji aktivitas penangkapan radikal bebas DPPH pada ETP 50 ppm naik dari 5,25±1,0% (30oC) menjadi 29,15±0,13% (120oC), ETP 250 ppm naik dari 42,78±2,4% (30oC) menjadi 58,21±0,13 % (120oC). Pada uji total reduksi ion feri (nilai OD) meningkat dari 0,046 (50 ppm/30oC) menjadi 0,091 (50 ppm/120oC) hingga 0,28 (250 ppm/30oC) menjadi 0,662 (250 ppm/120oC). Nilai IC50 ETP meningkat dari 320 ppm (30oC)-182,5 ppm (120oC).kata kunci: Proses termal, ekstrak teh putih, IC50; aktivitas antioksidan
Co-Authors Amerti Irvin Widowati Anisa Rachma Sari Annisa Rizka Septiani Bambang Kunarto Bambang Kunarto Bambang Kunarto C. Hari Wibowo Dian Indudewi Erwin Nofiyanto Erwin Nofiyanto Haslina Haslina Haslina Haslina Haslina maria sudjatinah Muhammad Edi Setyantoro Nadian Ernaningtyas Rohadi Rohadi Septiani, Annisa Rizka Sri Haryati Sri Haryati Sudjatinah Yustinus Marsono Zuheid Noor Zulhaq Dahri Siqhny