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All Journal Jurnal Teknologi Agro-Industri Jurnal BETAHPA Jurnal BETAHPA Jurnal Pengembangan Agroindustri Terapan
Marta Tika Handayani
Politeknik Negeri Sriwijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Industrial & Manufacturing Engineering Other

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Artikel Review AKTIVITAS ANTIOKSIDAN BEBERAPA OLAHAN TANAMAN UNTUK MENJADI PRODUK TEH Onne Akbar Nur Ichsan; Marta Tika Handayani
Jurnal BETAHPA Vol. 1 No. 1 Desember (2022): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36050/betahpa.v1i1 Desember.74

Abstract

Tea is a beverage known to have high antioxidant content. Several processed teas from several plants in Indonesia have been investigated for their antioxidant content. This journal discusses some of the antioxidant content of various plants that are claimed to be teas that have been processed in various processing methods. The antioxidant test method chosen for the review of antioxidant testing in its preparations is the DPPH (1,1-Diphenyl-2- picrylhydrazyl) method because this method is widely used in various antioxidant studies. The teas found by the author from several literatures include Moringa leaf (Moringa oleifera), soursop leaf tea (Annona muricata), cocoa leaf tea (Theobroma cacao L), coffee leaf tea (Coffea arabica), and edible flowers such as flower tea. rosella (Hibiscus sabdariffa), butterfly pea flower (Clitoria ternatea), then green tea and black tea (Camellia sinensis) as a comparison. The results of the review showed that the highest level of antioxidant activity was found in moringa leaf tea (74.9% inhibition) and the lowest was found in cocoa leaves (20.31% inhibition). All samples were still under the antioxidant activity of green tea (Camellia sinensis).
UJI ORGANOLEPTIK ES KRIM DENGAN PENAMBAHAN BUBUR KACANG MERAH DAN SUBSTITUSI SANTAN KELAPA SEBAGAI PENGGANTI LEMAK HEWANI Ira Gusti Riani; Marta Tika Handayani; Eka Nurriza Khairunnisa
Jurnal BETAHPA Vol. 1 No. 2 Juni (2023): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

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Abstract

Es krim merupakan makanan beku yang terbuat dari produk susu krim yang dicampur bahan penstabil, bahan pengemulsi, bahan pemanis maupun bahan pewarna. Susu merupakan sumber lemak hewani yang berperan dalam terbentuknya tekstur es krim. Sumber lemak hewani dapat diganti dengan sumber lemak nabati, seperti santan kelapa. Santan kelapa merupakan salah satu pangan alternatif untuk mengganti susu sapi dalam pembuatan es krim. Kandungan padatan pada es krim dapat berasal dari kacang-kacangan seperti kacang merah. Formulasi es krim dengan formulasi penambahan bubur kacang merah dan santan kelapa terdiri dari 5 (lima) formulasi (b/b) dengan faktor perlakuan formulasi perbandingan penambahan sumber lemak (santan kelapa) dan bubur kacang merah. Hasil uji organoleptik yang meliputi kenampakan (warna), rasa dan tekstur menunjukkan bahwa formulasi A2 (penambahan 80% sumber lemak dan 20% bubur kacang merah) merupakan formulasi yang paling disukai panelis dengan nilaiorganelptik 4,2, rasa 3,88, tekstur 3,36 dan aroma 3,76.
Profil Kimiawi Makanan Pendamping asi dengan Pemanfaatan Pati Ubi Jalar Ungu Metode Modifikasi Ultrasonikasi Ira Gusti Riani; Nia Boru Ritonga; Ahlam Inayatullah; Marta Tika Handayani
Jurnal Teknologi Agro-Industri Vol. 10 No. 1 (2023): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v10i1.177

Abstract

Weaning food is given as a complement to breast milk which is helpful for babies in the process of baby led weaning. At six months, the baby's digestive tract is able to digest some food such as flour so baby can be introduced to solid food. Purple sweet potato has good nutrition such as carbohydrates, protein, fat, vitamins, minerals, and water. Ultrasound modification is considered easier, simpler, and safer because it does not use chemical additives. This research used a non-factorial completely randomized design (CRD) with one variable treatment and three replication. The variable was the ratio of sweet potato ultrasound modified starch and rice flour (0%:100%; 20%:80%; 40%:60%; 60%:40%; 80%:20%; 100%:0%). The result showed the ratio of sweet potato ultrasound modified starch and rice flour had significant effect on the chemical properties of instant weaning food. The significant result was shown by formulation of sweet potato ultrasound modified starch 100% and rice flour 0% with moisture content 3.88%, ash 0.69%, protein 16.87%, fat 1.66%, and carbohydrates 76.88%.
Artikel Review AKTIVITAS ANTIOKSIDAN BEBERAPA OLAHAN TANAMAN UNTUK MENJADI PRODUK TEH Onne Akbar Nur Ichsan; Marta Tika Handayani
Jurnal BETAHPA Vol. 1 No. 1 Desember (2022): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36050/betahpa.v1i1 Desember.74

Abstract

Tea is a beverage known to have high antioxidant content. Several processed teas from several plants in Indonesia have been investigated for their antioxidant content. This journal discusses some of the antioxidant content of various plants that are claimed to be teas that have been processed in various processing methods. The antioxidant test method chosen for the review of antioxidant testing in its preparations is the DPPH (1,1-Diphenyl-2- picrylhydrazyl) method because this method is widely used in various antioxidant studies. The teas found by the author from several literatures include Moringa leaf (Moringa oleifera), soursop leaf tea (Annona muricata), cocoa leaf tea (Theobroma cacao L), coffee leaf tea (Coffea arabica), and edible flowers such as flower tea. rosella (Hibiscus sabdariffa), butterfly pea flower (Clitoria ternatea), then green tea and black tea (Camellia sinensis) as a comparison. The results of the review showed that the highest level of antioxidant activity was found in moringa leaf tea (74.9% inhibition) and the lowest was found in cocoa leaves (20.31% inhibition). All samples were still under the antioxidant activity of green tea (Camellia sinensis).
UJI ORGANOLEPTIK ES KRIM DENGAN PENAMBAHAN BUBUR KACANG MERAH DAN SUBSTITUSI SANTAN KELAPA SEBAGAI PENGGANTI LEMAK HEWANI Ira Gusti Riani; Marta Tika Handayani; Eka Nurriza Khairunnisa
Jurnal BETAHPA Vol. 2 No. 1 Juni (2023): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

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

Abstract

Es krim merupakan makanan beku yang terbuat dari produk susu krim yang dicampur bahan penstabil, bahan pengemulsi, bahan pemanis maupun bahan pewarna. Susu merupakan sumber lemak hewani yang berperan dalam terbentuknya tekstur es krim. Sumber lemak hewani dapat diganti dengan sumber lemak nabati, seperti santan kelapa. Santan kelapa merupakan salah satu pangan alternatif untuk mengganti susu sapi dalam pembuatan es krim. Kandungan padatan pada es krim dapat berasal dari kacang-kacangan seperti kacang merah. Formulasi es krim dengan formulasi penambahan bubur kacang merah dan santan kelapa terdiri dari 5 (lima) formulasi (b/b) dengan faktor perlakuan formulasi perbandingan penambahan sumber lemak (santan kelapa) dan bubur kacang merah. Hasil uji organoleptik yang meliputi kenampakan (warna), rasa dan tekstur menunjukkan bahwa formulasi A2 (penambahan 80% sumber lemak dan 20% bubur kacang merah) merupakan formulasi yang paling disukai panelis dengan nilaiorganelptik 4,2, rasa 3,88, tekstur 3,36 dan aroma 3,76.
KARAKTERISTIK PANGAN LOKAL INSTAN “BURGO” DIPRODUKSI DENGAN METODE EKONOMIS FREEZING-DRYING Aldilla Sari Utami; Ira Gusti Riani; Marta Tika Handayani
Jurnal Pengembangan Agroindustri Terapan Vol 2 No 2 (2023)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v2i2.3221

Abstract

Instant burgo made from 3 kinds of rice flour combined with binding agents and salt in determined proportion were studied for achieving the information on best combination which produced desired food product. the dehydration methods were also compared between direct drying and freezing-drying application. The main flours have amylose content ranging between 15.64- 23.83%, whereas binding agents have amylose content in quite higher range, 2.8-30.21%. This variation was suggested affecting the important characteristic of instant burgo, such as texture. Moreover, the instant burgo had the same hardness and cohesiveness as the freshly processed of original recipe of burgo from the same type of rice.
Co-Authors Aldilla Sari Utami Eka Nurriza Khairunnisa Inayatullah, Ahlam Ira Gusti Riani Nia Boru Ritonga Onne Akbar Nur Ichsan