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Husniati Husniati, Husniati
Balai Riset dan Standardiasi Industri Bandar Lampung
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The Application of Encapsulated Gluten on Tapioca Wet Noodle Making Processing Husniati, Husniati; Nurdjanah, Siti; Prakasa, Ryan
Biopropal Industri Vol 6, No 1 (2015)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

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Abstract

Gluten is a specific protein found in wheat and functionally needed to improve its elasticity and texture of carbohydrate-based dough. Gluten, isolated from wheat, can be used in the free-form or encapsulation. The aim of this research was to investigate the effects of encapsulated gluten addition on properties of tapioca for wet noodle production. The parameters studied were texture, sensory, and pasting properties of the noodles. The ratios of encapsulated gluten to tapioca were 97%:3%, 96%:4% and 95%:5%. The results showed that the use of encapsulated gluten as much as 3% w/w gave the best noodle with the characteristics of setback viscosity, low cooking loss and organoleptically preferred by panelists.
PENGARUH PENAMBAHAN KITOSAN PADA JUS NENAS TERHADAP SHELF LIFE (The Effect of Chitosan Addition in Pinneapple Juice Toward Shelf Life) Husniati, Husniati; Oktarina, Eva
Jurnal Hasil Penelitian Industri Vol 25, No 1 (2012)
Publisher : Baristand Industri Banda Aceh

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Abstract

Kitosan adalah polisakarida dari deasetilasi senyawa kitin yang diperolehdari limbah cangkang udang kelompok Crustaceae. Kitosan memiliki potensi untukdijadikan sebagai bahan pengawet alami, bekerja sebagai zat anti mikroba karenamengandung enzim lisosim dan aminopolisakarida. Penelitian ini mempunyai tujuan untukmengetahui pengaruh penambahan kitosan dalam minuman jus nenas yang dianalisis darinilai cemaran bakteri sehingga fungsi dan efeknya dapat menentukan shelf life produktersebut. Kitosan yang digunakan adalah kitosan T. 345, dengan derajat deasetilasi (DD)71% dan larut dalam asam organik lemah, yang merupakan hasil penelitian dariBaristand Industri Bandar Lampung. Ada dua tahap pada penelitian ini yaitu tahappendahuluan untuk penentuan konsentrasi kitosan secara bioassay dan tahap berikutnya,yaitu aplikasi konsentrasi kitosan dalam jus nenas. Hasil uji bioassay menunjukkankonsentrasi kitosan dengan daya hambat maksimal terhadap campuran bakteri adalah0,05% b/v, dengan range 0,05-2,5% dan natrium benzoat 0,1%. Untuk aplikasi konsentrasi0,05% b/v kitosan dalam jus nenas diamati Angka Lempeng Total (ALT) pada hari ke-1, 3,5, 7, 9, dan 13. Hasil pengamatan ALT diperoleh bahwa penambahan kitosan 0,05% b/vdalam jus nenas melalui perlakuan pasteurisasi yang disimpan pada suhu ruangmemberikan nilai ALT di bawah batas ambang cemaran mikroba (merujuk pada SNI7388:2009) hingga 13 hari. Kesimpulan dari penelitian ini bahwa penambahan kitosanpada konsentrasi 0,05% b/v memberikan efek peningkatan shelf life pada jus nenaspasteurisasi lebih lama dari pada jus nenas tanpa pasteurisasi, jus tanpa penambahankitosan, dan jus dengan penambahan natrium benzoat 0,1% tanpa pasteurisasi.
NILAI KESUKAAN DAN UJI PROKSIMAT BERAS MERAH ARTIFISIAL DENGAN PENAMBAHAN ANTOSIANIN Abdullah, Karim; Husniati, Husniati; Husniati, Husniati; Setiawati, Ira; Setiawati, Ira
JURNAL TEKNOLOGI AGROINDUSTRI Vol 9, No 2 (2017)
Publisher : Kementerian Perindustrian

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Abstract

Beras artifisial merupakan salah satu sumber karbohidrat alternatif pengganti beras yang dapat dibuat dari berbagai macam komoditi lokal seperti uji kayu dan juga ubi jalar. Untuk meningkatkan nilai tambah dan manfaatnya maka ditambahkan senyawa antosianin yang berfungsi sebagai pewarna dan juga sumber antioksidan. Pada penelitian ini telah berhasil dibuat beras merah artifisal yang ditambahkan antosianin yang diekstrak dari Bunga euphorbia Milii, Adam hawa dan juga ubi jalar ungu. Berdasarkan uji organoleptik didapatkan hasil bahwa beras dengan ekstrak pewarna antosianin dari ubi jalar ungu paling disukai oleh responden dengan nilai rata-rata 3,8 untuk warna, 3,56 untuk aroma, 3,5 untuk bentuk dan 3,74 untuk nilai keseluruhan. Dari uji proximat didapatkan hasil kadar air sebesar 4,51%, Kadar abu 1,84%, Kadar Protein 1,10%, Kadar Lemak 4,45% dan kadar Karbohidrat sebesar 88,10%.
NILAI KESUKAAN DAN UJI PROKSIMAT BERAS MERAH ARTIFISIAL DENGAN PENAMBAHAN ANTOSIANIN Abdullah, Karim; Husniati, Husniati; Husniati, Husniati; Setiawati, Ira; Setiawati, Ira
JURNAL TEKNOLOGI AGROINDUSTRI Vol 9, No 2 (2017)
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (482.378 KB)

Abstract

Beras artifisial merupakan salah satu sumber karbohidrat alternatif pengganti beras yang dapat dibuat dari berbagai macam komoditi lokal seperti uji kayu dan juga ubi jalar. Untuk meningkatkan nilai tambah dan manfaatnya maka ditambahkan senyawa antosianin yang berfungsi sebagai pewarna dan juga sumber antioksidan. Pada penelitian ini telah berhasil dibuat beras merah artifisal yang ditambahkan antosianin yang diekstrak dari Bunga euphorbia Milii, Adam hawa dan juga ubi jalar ungu. Berdasarkan uji organoleptik didapatkan hasil bahwa beras dengan ekstrak pewarna antosianin dari ubi jalar ungu paling disukai oleh responden dengan nilai rata-rata 3,8 untuk warna, 3,56 untuk aroma, 3,5 untuk bentuk dan 3,74 untuk nilai keseluruhan. Dari uji proximat didapatkan hasil kadar air sebesar 4,51%, Kadar abu 1,84%, Kadar Protein 1,10%, Kadar Lemak 4,45% dan kadar Karbohidrat sebesar 88,10%.
KARAKTERISTIK SIFAT PASTA TAPIOKA DAN KOMPOSITNYA BERSAMA TEPUNG ONGGOK PADA KONDISI ALAMI DAN MODIFIKASI Husniati, Husniati
JURNAL TEKNOLOGI AGROINDUSTRI Vol 8, No 2 (2016)
Publisher : Kementerian Perindustrian

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Abstract

ABSTRAK: Pada penelitian ini telah dilakukan modifikasi pati dari kondisi alami tapioka melalui teknik ekstruksi dengan tujuan untuk mencapai kondisi gelatinisasi pati dalam waktu cepat. Penyiapan pragelatinisasi tapioka dan tepung onggok pada komposisi C1 dan C2 (C1=Tapioka:onggok= 95%:5% dan C2=90%:10%) diawali dengan granulasi dalam air sebanyak 27-30 % volume kemudian dilanjutkan homogenisasi dan ekstruksi pada suhu 100 0C. Hasil ekstruksi dihaluskan dan dikeringkan untuk selanjutnya digunakan sebagai bahan tambahan dalam pembuatan beras merah artificial. Hasil penelitian karakterisasi sifat pasta mengunakan Brabender Amilografi menunjukkan bahwa modifikasi pati secara ekstruksi menaikkan suhu gelatinisasi, menurunkan viskositas puncaknya, menurunkan viskositas minimum, serta menurunkan viskositas breakdown dan setback dari keadaan alaminya.
PENGARUH PENAMBAHAN NATRIUM METABISULFIT TERHADAP DERAJAT PUTIH TAPIOKA Husniati, Husniati
Jurnal Dinamika Penelitian Industri Vol 21, No 1 (2010): JURNAL DINAMIKA PENELITIAN
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (6587.808 KB) | DOI: 10.28959/jdpi.v21i1.3158

Abstract

This research aims to study effect of adding sodium metabisulfite ( natrium metabisulfit ) in improving whiteness degree of tapoca as required by SNI 01-3452-1993. Tapioca starch in this research is produced without treatment (treatment ) and some additional treatment of deifferent concentrations of natrium metabisulfit.result show s whiteness degree determination obtained without the addition of natrium metabisulfit was 90,30% whereas with natrium metabislulfit  0,1%;0,2%;0,5%; and 1,0% respectively are 91,8%;94,9%;95,7%; and 96,2%. Form perception of amylograph indicate that additional 0,2% natrium metabisulfit didn’t significantly influence to the funsional properties compared to treathment sample without treatment. Physicochemical proretis obtained of addition of 0,2% natrium metabisulfit can deciline stratch content 2 until 4%. It conclouded that 0,2% netrium metabisulfit are inhibitor to prevent brownig reaction on tapioca.the adding of natrium metabisulfit until 0,2% didn’t give effect for functional properties as native starch.
KELOMPOK USAHA PENGEMBANGAN PRODUK OLAHAN IKAN GABUS (Ophiocephalus striatus), DI KECAMATAN TEMPE KABUPATEN WAJO Husniati, Husniati
Jurnal BALIRESO Vol 2, No 2 (2017)
Publisher : Jurnal BALIRESO

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Abstract

Catfish is a kind of fish that many found in Tempe lake of Wajo district, it contains a lot ofprotein, so it helps in the growth process of children’s brains, besides catfish extract can functionas healing after surgery. Based on discussions with 2 partners, we can conclude some problemsfaced and the soon to be overcome so that the product can compete with other products, problemscan be described as follows: (1) the use of fish flesh processing tool (shredded fish) so that productquality is better and durable, (2) the problem of product diversification from catfish raw material,(3) training on a simple on-line marketing (creating a Blog) and the manufacture of goodpackaging, (4) the problem of management that is the increasing of ability to manage business andimprovement of accounting and financial administration. Target and outcome expected are: (1) themaking of shredded fish, fish gell more hygiene, tasty and durable, (2) introduce and providespinner, fish mixer that serve to help separate oil from fish flesh so shredded and fish gell be tasty,crunchy and durable without preservatives (3) the products can be brand market in Wajo districtand able to compete in AFTA era, (4) cultivate the spirit of entrepreneurship to all members, (5)introduce a new product that had not yet made by 2 (two) partners such as catfish otak-otak andcatfish gellfish, (6) the transfer of technology in oil separating process of fish flesh and fish fleshmixing with ingredient so that the efficiency and effectiveness of product, (7) increased knowledgeabout good marketing management so intertwined cooperation with retail or merchant, and (8)online marketing through blog “UD RATU SENGKANG SULSEL” as an online marketingmedium. To achieve all targets and outcomes, the team conducted a variety of activities, includessocialization ibM activites, gives latest technology, provides training on making shredded fish,kaki naga and fish nuggets, develop entrepreneurship, and provide guidance on production andmarketing management.
USAHA KEGIATAN MASYARAKAT PENGERING IKAN DI KECAMATAN PITUMPANUA-SIWA KAB. WAJO SULAWESI SELATAN Lendri, Lendri; Husniati, Husniati
Jurnal BALIRESO Vol 3, No 2 (2018)
Publisher : Jurnal BALIRESO

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Abstract

Priority issues for both partners are; (1) Production problem; dirty water source used and badquality of raw material of dried fish Becouse drying method used was conventional method, sothat the volume and quality of dried fish produced are very low and, (2). Management problem;lack of knowledge of financial bookkeeping management and bad marketing strategy. Offeredsolution to the partners was the use of fish drying machine as one of the effective, efficient costeffectivemethods of higienes drying fish during the rainy season. Output of IbMs activities wasthe use of low-voltage gas and electric of fish dryers. According to the partners, profit obtainedafter IbM activities was able to produce dried fish up to 50% of normal production. Although theprice of dry fish rose by 10% only during the rainy season, but with the dryer, the partner stillearns a maximum profit of 5% rom normal sales.
PPDM PENGOPTIMALISASI POTENSI RUMPUT LAUT DI KECAMATAN KEERA KABUPATEN WAJO, SULAWESI SELATAN Lendri, Lendri; Husniati, Husniati; Erna, Erna
Jurnal BALIRESO Vol 4, No 1 (2019)
Publisher : Jurnal BALIRESO

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Abstract

The Development Program of Village (PPDM) is an activity funded by the Ministry of Educationand Technology's 2018 budget year, which aims to improve the economy of the communitythrough superior programs that have been agreed upon. The problems faced by the Keeragovernment in the field of fisheries are: (1). Mining and seaweed business are still virtually freeand have not fully implemented modern technology, (2). The position is that the producer of thecommodity whose tendencies are lower and has less engineering than the outside product, so thatthere is no ability to absorb energy and consumers, (4). The farm products produced generallyhave not yet fulfilled the quality, (5). The market of producers is still a long stretch of consumerand non-transparency, which is the difference between prices of very large prices which arereceived by farms / producers with prices that are paid mainly for products of a Muslim nature, (6).Increased levels of disturbance of organisms in farms and culture and seaweed, (7). Not yet the useof waste from the roots and seaweed, and (7). Not yet related to both the fish and the world ofbusiness. The method of executing the start with the activities of the Socialization of the PPDMProgram in the meetings of the Keera Village which was attended by partners, the government ofKeera District represented by the Secretary of the Sub-District, The head of Keera village, thevillage facilitator and fishermen. The socialization objectives are (1) Explain what will be done bythe PPDM team as well as the error in terms of increasing production partners, (2) Inventory theanalysis that will be given to the owner of the needs. The first year provides training andsupporting equipment production partners, conducts training in other fields; Training of seaweedmanufacture, grass grazing, seaweed screw, lawn juice, and sea grass grass while the equipmentwe provide partners to support production activities namely, spinner, freezer, gas stove, printercake, mixer, display etc., each of these equipment.
PENINGKATAN HASIL BELAJAR PEND AGAMA ISLAM PADA MATERI SHALAT JAMA’ DAN QASHAR MELALUI METODE DEMONSTRASI Husniati, Husniati
JURNAL SERAMBI ILMU Vol 15, No 2 (2014): Jurnal Serambi Ilmu
Publisher : UNIVERSITAS SERAMBI MEKKAH

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (435.835 KB) | DOI: 10.32672/si.v19i2.480

Abstract

Abstract Activity classroom action research was conducted at SMPN 11 Banda Aceh. As the subjects in the study of this class action is the student’s seventh of SMPN 11 Banda Aceh that the large number of student’s as many 27 people, including 11 males and 16 females. The source of data obtained in this study is the result of student learning, the observation by peers and documentation of as student’s grade on Febuary until April 2012. The result showed mastery learning in the first cycle as many as 10 student’s (37%). Once implemented the second cycle learning by implementing the method of demonstration, the student’s learning result increase of 21 student’s (77,8%) that mastery learning. This number clearly shows that there has been a significant increase from cycle I to cycle II. Based on the learning result of cycle I to cycle II mastery learning has been achieved as expected is the mastery of student’s learning result of 77,8%. Keywords: Learning result, PAI, Demonstration method.
Co-Authors A.A. Ketut Agung Cahyawan W Erna Erna, Erna Eva Oktarina, Eva Ida Ermiana Indraswati, Dyah Ira Setiawati, Ira Karim Abdullah, Karim Lendri, Lendri Maulyda, Mohammad Archi Rina Pratiwi Pudja I. A Ryan Prakasa, Ryan SATRIYAS ILYAS