Putri Meutia Sari | Universitas Serambi Mekkah (original) (raw)

Conference Presentations by Putri Meutia Sari

Prosiding Seminar Nasional II Universitas Serambi Mekkah , 2017

ABSTRAK Skim santan dan ampas tahu merupakan limbah dari industri pengolahan pertanian. Keduanya ... more ABSTRAK Skim santan dan ampas tahu merupakan limbah dari industri pengolahan pertanian. Keduanya dapat dimanfaatkan sebagai bahan dasar dalam pembuatan yogurt karena masih memiliki kandungan nilai gizi yang cukup tinggi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi ampas tahu dan susu skim terhadap pH dan laju fermentasi yogurt skim santan yang dihasilkan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor dan 3 level yaitu konsentrasi ampas tahu (1.5%, 3%, dan 4.5%) dan susu skim (10%, 12.5%, dan 15%). Hasil penelitian menunjukan bahwa semakin banyak ampas tahu dan susu skim yang ditambahkan maka semakin rendah pH yogurt yang dihasilkan. Namun, pada perubahan pH yang terlalu cepat akan menyebabkan peningkatan laju fermentasi. Kondisi ini menghasilkan sifat sensorik yang tidak diinginkan oleh konsumen. Selain itu, akumulasi asam dapat memicu aktivasi enzim glikohidrolase yang menyebabkan penguraian polisakarida da nturunannya menjadi lebih cepat sehingga BAL akan semakin cepat mati. Perlakuan terbaik didapat dari kombinasi perlakuan A 1 S 3 dengan pH awal 4.35, pH setelah 6 hari 3.95, dan lajuf ermentasi 0.07 pH/hari. Kata kunci: yogurt, skim santan, ampas tahu, pH, laju fermentasi

Papers by Putri Meutia Sari

Jurnal TEKSAGRO, Dec 9, 2020

Doi : This is an open access article under the CC-BY-SA license.

Skim santan dan ampas tahu merupakan limbah dari industri pengolahan pertanian. Keduanya dapat di... more Skim santan dan ampas tahu merupakan limbah dari industri pengolahan pertanian. Keduanya dapat dimanfaatkan sebagai bahan dasar dalam pembuatan yogurt karena masih memiliki kandungan nilai gizi yang cukup tinggi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi ampas tahu dan susu skim terhadap pH dan laju fermentasi yogurt skim santan yang dihasilkan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor dan 3 level yaitu konsentrasi ampas tahu (1.5%, 3%, dan 4.5%) dan susu skim (10%, 12.5%, dan 15%). Hasil penelitian menunjukan bahwa semakin banyak ampas tahu dan susu skim yang ditambahkan maka semakin rendah pH yogurt yang dihasilkan. Namun, pada perubahan pH yang terlalu cepat akan menyebabkan peningkatan laju fermentasi. Kondisi ini menghasilkan sifat sensorik yang tidak diinginkan oleh konsumen. Selain itu, akumulasi asam dapat memicu aktivasi enzim glikohidrolase yang menyebabkan penguraian polisakarida da nturunannya menjadi lebih cep...

Skim coconut milk is a liquid by-product of coconut oil production with limited utilization in fo... more Skim coconut milk is a liquid by-product of coconut oil production with limited utilization in food processing. It has nutritional value such as protein, carbohydrate and mineral, so it is possible to be used as raw material for processing food products, such as yogurt. The use of tofu waste flour and skim milk as prebiotic and protein source is intended to improve the physical quality of yogurt skim coconut milk. This study used a completely randomized design (CRD) with 2 factors and 3 levels (1,5%, 3%, and 4,5%), and several skim milk concentrations (10%, 12,5%, and 15%). The results of this study indicated that the addition of tofu waste flour and skim milk have no significant effect on the viscosity of the coconut milk yogurt. In the organoleptic test, the addition of tofu waste flour showed significant effect on panelist perception of flavor, aroma, and color. The higher the percentage of the flour, the lower the panelist preference on flavor, aroma, and color; flavor. High con...

Journal of Physics: Conference Series, 2019

Probiotic ice cream is one of methods in improving benefit and functional value of common ice cre... more Probiotic ice cream is one of methods in improving benefit and functional value of common ice cream. This research studies about the effect of probiotic added in form of capsules and maturation (aging) time on the physical quality and sensory acceptability. The article presents data of overrun, melting time, viscosity, and panelists' preferences in terms of probiotic ice cream characteristics. The data is calculated statistically by using ANOVA. The results show that aging time determines most of evaluated physical characteristics, while inserting probiotic capsules tends to affect overrun specifically. Combination between a moderate percentage of probiotic capsules and aging time, 5% and 18 hours respectively, generates good and preferred quality of probiotic ice cream in all evaluated characteristics.

Jurnal Serambi Engineering, 2018

International Journal of Food Science & Technology

Rasayan Journal Chemistry, 2020

Here, we reported the effect of different variety of capsule agents (alginate and carrageenan) an... more Here, we reported the effect of different variety of capsule agents (alginate and carrageenan) and concentration of prebiotic (tofu waste) on the viability of probiotics and the effectiveness of encapsulation. This study explored the feasibility of combination at normal and low pH. The carrageenan displayed better capsule agents rather than alginate at normal conditions and simulated gastric acid. This phenomenon was proved by the protection capability towards probiotic vegetative cells with a total of 9.96 log CFU/gram and 96.4% encapsulation efficiency under normal conditions, and then 4.23 log CFU/gram and 41% effectiveness of encapsulation at pH 2. Moreover, the combination of carrageenan and 3% prebiotic can maintain the viability of lactic acid bacteria about 10.17 log CFU/gram and 4.33 log CFU/gram in normal and acidic conditions respectively, with encapsulation effectiveness about 98.43% and 41.9% according to those tested conditions.

Journal of Physics, 2019

Jurnal Serambi Engineering , 2018

Purpose of this study is to determine the optimum conditions of extraction using conventional met... more Purpose of this study is to determine the optimum conditions of extraction using conventional methods (maceration) and ultrasonic methods by using response surface method (RSM). The variables used in this study is the ratio of solvent with black pepper, temperature and time of extraction. Solvents used in this study is 99% ethanol. The bigest yield of oleoresin using maceration method was 4.42% with a ratio of solvent and black pepper for 1: 4 g / ml and extraction time of 4.68 hours. GC-MS test showed that the piperine contained in oleoresin extracted by using maceration are respectively 69.92% FT-IR test showed that oleoresin extracted using maceration have the same bound that same as piperine bound. Organoleptic test showed that oleoresin produced by using maceration meet the requirement of ISO standards 06-2388-1998 (dark brown color, pepper smell and thick paste form). Abstrak. Penelitian ini bertujuan untuk mengetahui kondisi optimum dari ektraksi dengan menggunakan metode maserasi dengan menggunakan response surface method (RSM). Variabel yang digunakan pada penelitian ini adalah rasio perbandingan pelarut dengan lada hitam, temperatur, dan waktu ekstraksi. Pelarut yang digunakan dalam penelitian ini adalah ethanol 99%. Rendemen oleoresin terbesar dengan menggunakan metode maserasi adalah 4,42% dengan rasio perbandingan pelarut dan lada hitam sebesar 1:4 gr/ml dan waktu ekstraksi 4,68 jam. Berdasarkan uji GC-MS diketahui bahwa kandungan piperin yang terdapat di dalam oleoresin yang diekstrak menggunakan metode maserasi adalah 69,92%. Untuk uji gugus fungsi dengan menggunakan FT-IR diperoleh bahwa oleoresin yang diekstrak dengan menggunakan metode maserasi memiliki gugus yang sama dan mengandung piperin. Dari hasil uji organoleptik diketahui bahwa oleoresin yang dihasilkan memenuhi standar SNI 06-2388-1998 yaitu berwarna coklat pekat, beraroma khas lada dan berbentuk pasta kental.

Jurnal Teknologi dan Industri Pertanian Indonesia, 2016

Janeng can be utilized as raw material of starch in dextrin manufacture. Dextrin is a product fro... more Janeng can be utilized as raw material of starch in dextrin manufacture. Dextrin is a product from starch degradation by hydrolysis using acid or enzyme. Dextrin production can be performed in several ways: one of which is dry hydrolysis of starch using acid catalyst.

International Journal of Engineering & Technology, 2018

Survival phase of probiotic Lactobacillus bulgaricus, depends on its living conditions, which are... more Survival phase of probiotic Lactobacillus bulgaricus, depends on its living conditions, which are processing stages, storage condition and acidity level in digestive tract. The severity states of environment and improper treatment may cause a reduction of probiotic viability in food products. Extrusion method was used to encapsulate the bacteria by using combination of encapsulating agents and a certain percentage of prebiotic in order to enhance the viability of probiotic in acid and cold condition. This study used two factors, which were capsule agents (alginate and carrageenan), and percentages of tofu waste flour (1.5%, 2%, 2.5%, and 3%). The results showed that carra-geenan was better in protecting probiotics at pH 2 with a total LAB of 4.23 LogCFU/gram, 42.5% viability of LAB and 41% efficiency encapsulation compared to alginate 3.92 LogCFU/gram, 38.2% viability and 37.9% efficiency encapsulation. The addition of tofu waste flour causes an increase in the growth of probiotic bacteria up to 10.5 LogCFU/gram. In the simulation conditions of gastric acid (pH 2), the combination of the use of carrageenan with the optimal percentage of tofu waste flour (3%) results in the most effective encapsulation conditions for probiotic viability and the highest yield of encapsulation.