Neti Yuliana - Profile on Academia.edu (original) (raw)
Papers by Neti Yuliana
Majalah TEGI, Dec 29, 2017
Tepung ubi jalar ungu kaya pati resisten dapat dijadikan alternatif sumber karbohidrat sebagai su... more Tepung ubi jalar ungu kaya pati resisten dapat dijadikan alternatif sumber karbohidrat sebagai substitusi pada produk muffin karena kandungan antosianin yang memiliki nilai tambah bagi kesehatan. Tujuan dari penelitian ini adalah mencari perbandingan antara tepung terigu dan tepung ubi jalar ungu yang tepat sehingga diperoleh muffin terbaik secara uji sensori serta mengetahui kandungan kimia dan nilai kalori pada muffin. Penelitian ini disusun dalam Rancangan Acak Kelompok Lengkap (RAKL), dengan faktor tunggal empat ulangan. Faktor yang dikaji yaitu substitusi tepung ubi jalar ungu dan tepung terigu terdiri dari enam taraf, dengan perbandingan U1 (15:85), U2 (30:70), U3 (45:55), U4 (60:40),U5 (75:25), dan U6 (90:10). Pengamatan yang dilakukan meliputi sifat sensori, yang dilanjutkan dengan analisis proksimat, kadar antosianin, kapasitas antioksidan, dan nilai kalori.
Mikroorganisme dan Pemanfaatannya
American Journal of Food Technology, 2017
Background and Objective: Utilization of sweet potato flour (SPF) in composite flour, when applie... more Background and Objective: Utilization of sweet potato flour (SPF) in composite flour, when applied for a noodle has some drawback properties, indicating the need of properties modification. Fermentation was applied to modify sweet potato structure to improve its flour properties for composite noodles. The purpose of this study was to investigate the effect of fermentation time and starters on some properties of sweet potato flour (SPF) and its broken composite noodle. Materials and Methods: The sweet potato slices were fermented at 0, 12, 24, 48, 72 and 96 h with four different starters: Lactobacillus plantarum, Leuconostoc mesenteroides, a mixed of Lactobacillus plantarum and Leuconostoc mesenteroides, a mixed of Lactobacillus plantarum, Leuconostoc mesenteroides and Saccharomyces cerevisiae and without starter added (spontaneously). The samples were withdrawn, oven dried at 60EC for 12 h and milled into flours. Some physicochemical properties and morphology of the samples flours and the entire composite noodle strand were then determined. Results: The results showed that there was no significant effect on the flour among starters treatment. However, the fermentation time significantly affected SPF properties and broken composite noodle strands depending on the fermentation time. A significant change was observed in swelling power, pH, the tendency of retrogradation and whiteness scores of flour with an increase in fermentation time. Conversely, solubility and broken composite noodle strand decreased markedly with an increase in fermentation time. Conclusion: Fermentation of sweet potato slices for 48-72 h period with starters added could be recommended for preparation of composite SPF noodle.
Evaluasi mutu susu segar dari peternak berbeda di provinsi Lampung sebagai bahan baku keju
Jurnal Teknologi & Industri Hasil Pertanian, 2021
The objective of this study was to evaluate the quality of fresh cow’s milk from different farmer... more The objective of this study was to evaluate the quality of fresh cow’s milk from different farmers in Lampung Province as a raw material for cheese in view of the Indonesian National Standard SNI 31411 (2011) regulation. Twelve fresh milk samples from four different districts (Tanggamus, Metro, Gisting, and Pesawaran) were evaluated by estimation of total protein and fat, pH, alcohol test, total plate count, antibiotic residues, and sensory. The result of the study revealed that the samples had protein and fat ranged from 2.44 to 3.90 %, and from 3.48 to 4.73% (wet basis) respectively. The fresh milks had normal sensory and pH, negative of alcohol test, and free from antibiotic residues. Total microbes were detected in log 5-6 CFU/ml. Majority of the samples screened met the Indonesian National Standard and could be used as a raw material for cheese making. Keywords: cheese, fresh milk quality, Lampung province, SNI 31411,
Identification of Food Natural Antimicrobe Compound from Waru Leaves (Hisbicus tillacaeus L.) Extract by GC-MC
Proceedings of The Food Ingredient Asia Conference (FiAC), 2020
Profile of Sweet Potato Fermentation using Leuconostoc Mesenteroides as a Starter
Proceedings of The Food Ingredient Asia Conference (FiAC), 2020
KOMPONEN ASAM ORGANIK TEMPOYAK [Organic acids component of Tempoyak]
Jurnal Teknologi dan Industri Pangan, 2005
This study was mainly conducted to identify the of organic acids component of tempoyak. Acidity a... more This study was mainly conducted to identify the of organic acids component of tempoyak. Acidity and pH changes during fermentation process of fermented tempoyak were also evaluated. The results revealed that there were significant changes in pH ranging from 7 to 4 and acidity (6 mg/g- 38 mg/g) attributed to organic acids present in tempoyak. These organic acids were malic acid (145,9 mg/ml), followed by lactic acid (34,1 mg/ml), and small amount of acetic acid (14,2mg/ml).
Breadfruit (Artocarpus communis) could be used as food subtitute which currently is quite popular... more Breadfruit (Artocarpus communis) could be used as food subtitute which currently is quite popular . Breadfruit is generally consumed as snack food in the form of boiled or fried chips. One effort to widen utilization of breadfruit as a source of food, it can be processed into natural starch as well as modified starch. The objective of this research was to observe the pasting properties of the modified breadfruit starch treated withd fifferent concentration of sodium tripolyphosphate The experiment consisted of four levels of STPP concentrations : control, 1%, 3% and 5% starch (db). All tsamples were replicated three times
![Research paper thumbnail of Kelayakan Agroindustri Fillet Masithoh Priyantini et al 54 STUDI KELAYAKAN AGROINDUSTRI FILLET IKAN NILA (Oreochromis niloticus) DI KABUPATEN MESUJI [The Feasibility Study of Tilapia (Oreochromis niloticus) Fillet Agroindustry in Mesuji District]](https://attachments.academia-assets.com/85083058/thumbnails/1.jpg)
](This study was carried out to examine the feasibility of tilapia's fillet agroindustry in Mes... more This study was carried out to examine the feasibility of tilapia's fillet agroindustry in Mesuji District. A series of analysis including the determination of agroindustry location, feasibility analysis in terms of market, technique and technology, management aspects, as well as the financial aspects, and added value analysis has been done. The results showed that this agroindustry was feasible to be developed in Mesuji District based on significant increasing demand for export every year and great potential of tilapia production as raw material of fillet in Mesuji District. Financially, This fillet industry met all the criteria of feasibility such as NPV value was Rp. 1.601.906.357, break even point was reached on the sale of 34.785 kg, with 2,68 year payback period, IRR was greater than the discount factor of 12.75%, that was 39,85%, and the B/C ratio was 1,12. Based on Hayami Methods, processing of tilapia into fillet gave Rp.10.264 of added value.
The Journal of Men's Studies, 2020
Keripik merupakan salah satu oleh-oleh khas Lampung yang cukup populer. Industri Rumah Tangga pe... more Keripik merupakan salah satu oleh-oleh khas Lampung yang cukup populer. Industri Rumah Tangga pengolahan keripik di Jalan Pagar Alam menjadi sentra Industri yang paling banyak dikunjungi. Permasalahan dari IRT keripik ini adalah Limbah buangan yang belum dikelola dengan baik. Limbah Buangan IRT keripik sangat berpotensi untuk dibuat anti mikroba alami yang bernilai jual tinggi, diversifikasinya dapat berupa produk pengawet pangan. Tujuan pengabdian ini adalah 1) transfer teknologi/hasil riset; 2) memecahkan masalah limbah buangan Mitra. Metode yang dilakukan diantaranya ceramah dan diskusi diseminasi hasil riset, pendampingan pengolahan limbah buangan menjadi produk pengawet pangan. Kegiatan diseminasi hasil riset ini diharapkan dapat menyelesaikan permasalahan limbah buangan Mitra dan menghasilkan produk samping yang memiliki nilai jual. Prosentase peningkatan pengetahuan dan pemahaman materi setelah kegiatan pengabdian adalah pemanfaatan limbah buangan (40%), pembuatan pakan (50...
Cassava is very potential crop grown on marginal lands. It has great productivity, which in Lampu... more Cassava is very potential crop grown on marginal lands. It has great productivity, which in Lampung , most of the cassava roots are used for tapioca production. PD Semangat Jaya is one of small scale tapioca industry at Lampung. This industry still uses traditional technology in processing the starch, and the properties of the starch have never been characterized. Therefore the objective of this study was to evaluate the physico-chemical properties of the starch produced by this industry. Based on its distance for settling during extraction process, the starch was categorized into three grades, Grade I, grade II and grade III. Parameters evaluated were, the starch pH, whiteness, moisture, ash, starch, and amylose contents, and pasting properties. The data obtained from three replications were analyzed analyzed descriptively. The results showed that the pH, whiteness, moisture, ash, starch, and amylose contents of starch grade I were 4.1; 77.1; 7,87%; 0.17%; 79.3%; and 34.96%. Wherea...
The objective of this research was to study rusip characteristic of anchovies (Stolephorus sp.) d... more The objective of this research was to study rusip characteristic of anchovies (Stolephorus sp.) during fermentation to dig its fermentation profile up. The experiment was conducted in 3 replications and onserved periodically: 0, 4, 8, 12, 16, 20, days. The lactic acid fermentation was observed in rusip as indicated by lactic acid bacteria presence during fermentation. Throughout 20 days fermentation, the moisture content, total lactic acid, TVN, TMA, and soluble protein increased while the pH, fat, and reducing sugar contents decreased. CHemical profile of rusip at day 20 fermemtation was characterized by pH 5.07; 22.20% total lactic acid, 1.5% fat. 82.34 mg N/100 g TVN; 14.9% mg N/100g TMA; 3.68% reducing sugar, and 6.36% soluble protein. ABTRAK Tujuan penelitian ini adalah untuk mempelajari karakteristik rusip dari ikan teri selama fermentasi untuk mendapatkan profil fermentasi rusip. Percobaan dilakukan sebanyak tiga kali yang diamati secara priodik pada hari ke 0, 4, 8, 12, 16, ...
Characteristics of Retrograded Purple Sweet Potato Flour and Its Physiological Function on Healthy Mice
Abstract— Modified purple sweet potato flour is very potential to be developed as a main diet for... more Abstract— Modified purple sweet potato flour is very potential to be developed as a main diet for people with obesity and diabetes mellitus. Preparation of modified flour was done by retrogradation processed through partial gelatinization and followed by storage at 5°C for 24 hours to increase resistant starch. The aims of this research were to modified starch of purple sweet potato flour through retrogradation, and then investigate the effect of using purple sweet potato flour with a high content of resistant starch as the main diet on blood sugar level, body and faeces weight healthy mice. The experiment consisted of two treatments: the provision of ration standard on healthy mice, provision of ration with the addition of retrograded purple sweet potato flour on healthy mice. The parameters observed were the blood sugar levels, body weight, and faeces. The results showed that rationing of retrograded purple sweet potato were able to normalize blood sugar levels, maintained the bod...
Sentra Industri Rumah Tangga (IRT) Keripik yang beralamat di Jalan Pagar Alam merupakan salah sat... more Sentra Industri Rumah Tangga (IRT) Keripik yang beralamat di Jalan Pagar Alam merupakan salah satu sentra wisata kuliner yang cukup populer. IRT keripik ini menghasilkan limbah buangan seperti kulit buah, daun, tangkai buah, bonggol yang belum dikelola dengan baik, dan bahkan pembuangan yang masih dilakukan di tepi badan sungai. Limbah buangan IRT keripik tersebut sangat berpotensi untuk dibuat antimikroba alami yang bernilai jual tinggi, misalnya produk diversifikasi berupa sabun. Tujuan pengabdian ini adalah melakukan transfer teknologi hasil riset dan memecahkan masalah limbah buangan sentra IRT Keripik sebagai mitra pengabdian. Transfer teknologi hasil riset berupa: (1) teknologi pengolahan limbah buangan menjadi antimikroba alami; (2) teknologi diversifikasi produk antimikroba alami; dan (3) teknologi pengolahan produk sabun. Metode pengabdian dilakukan dengan cara ceramah dan diskusi hasil riset serta pendampingan pengolahan limbah buangan menjadi produk antimikroba alami beru...
This study was carried out to evaluate the biochemical characteristics of tempoyak inoculated wit... more This study was carried out to evaluate the biochemical characteristics of tempoyak inoculated with Pediococcus acidilactici as starter culture at three levels of sugar concentrations (0%, 2.5% and 5%). Results revealed that addition of sugar until 5 % did not influenced the microbe total, pH, acidity and reducing sugar of tempoyak. The length of fermentation mostly influenced these characterisitics. Nevertheles, number of individual organic acid expressed as lactic and acetic acid was influenced by addition of sugar. ABSTRAK Penelitian ini bertujuan untuk mengevaluasi perubahan karakterisitik biokimia fermentasi tempoyak dengan Pediococcus acidilactici sebagai kultur starter pada tiga tingkat konsentrasi gula (0%; 2,5% dan 5%). Hasil penelitian menunjukkan bahwa penambahan konsentrasi gula sampai dengan 5% belum mempengaruhi perubahan karakterisitk biokimia tempoyak (pH, total asam, total gula reduksi). Namun demikian konsentrasi gula berpengaruh terhadap total individu komponen asa...
SOSIALISASI DAN PENDAMPINGAN DIVERSIFIKASI KEMASAN KERIPIK DI CV. ASA-CIPTO ROSO (Didanai Hibah Hi-Link DIKTI)
Produk gorengan (fries food) adalah makanan yang sangat digemari masyarakat. Keripik pisang adala... more Produk gorengan (fries food) adalah makanan yang sangat digemari masyarakat. Keripik pisang adalah produk gorengan. Di Lampung, keripik pisang merupakan makanan yang sangat digemari, bahkan menjadi makanan oleh-oleh khas Lampung yang diproduksi oleh Industri Rumah Tangga (IRT). IRT di gang PU yang memproduksi keripik Tergabung pada Kelompok Usaha Bersama Asa-Cipto Roso. KUB Asa-cipto roso hampir seluruhnya menjual dalam bentuk curah yang dijual dengan harga lebih murah dibandingkan dikemas, segingga diperlukan sosialisasi dan pendampingan diversifikasi pengemas. Tim Pengabdian Masyarakat Unila melakukan sosialisasi dan pendampingan diversifikasi pengemas. Diharapkan dengan sosialisasi ini timbul kesadaran untuk selalu melakukan pengemasan dan diversifikasi pengemas. Hasil pengabdian menunjukkan bahwa ada peningkatan kesadaran untuk selalu mengaplikasikan pengemasan (90%), pengetahuan pengolahan pangan kemasan siap jual (100%); pengetahuan diversifikasi rasa pangan kemasan siap jual ...
Sweet potato greens ‘neglected vegetables rich in bioactive compounds’ (part I): radical scavenging activity, inhibitory effect on a- amylase, total phenolic and flavonoid contents of local sweet potato (Ipomoea batatas) leaves
Sweet potato greens or leaves are commonly consumed by rural people in some part of Indonesia, Ma... more Sweet potato greens or leaves are commonly consumed by rural people in some part of Indonesia, Malaysia, The Philippines, and other part of the world. In addition to their nutritive value, sweet potato leaves have been reported to content an appreciable amount of bioactive compounds such as polyphenol including flavonoids beneficial for health. Over the years, phenolic including flavonoids are intensely studied for their physiological health benefits as functional foods. However information on bioactive contents of sweet potato greens grown locally in Lampung are inexistent, therefore this paper reports some components believed to be potential for human health. The leaves of locally grown three sweet potato genotypes used in this study were harvested six weeks after planting. The results showed methanol extract of sweet potato leaves had 63-79% DPPH radical scavenging activity 55-59 % inhibitory effect on a amylase , 0.81-1.75 g GAE/100 g dry weight of total phenolic content, and 7....
KARAKTERISTIK WAKTU MASAK DAN SENSORY MIE YANG DIBUAT DARI TEPUNG UBI JALAR TERFERMENTASI: PENGARUH LAMA FERMENTASI DAN STARTER CAMPURAN Leuconostoc mensenteoides-Sacharomices cerevisiae
Penelitian ini bertujuan untuk : (1) membandingkan karakteristik waktu masak dan sensory mie yang... more Penelitian ini bertujuan untuk : (1) membandingkan karakteristik waktu masak dan sensory mie yang dibuat dari berbagai tepung terfermentasi dengan variasi jenis kultur starter dan lama fermentasi. (2) mengetahui starter fermentasi dan lama fermentasi yang tepat untuk menghasilkan mie ubi jalar putih dengan karakteristik sensory (rasam asam dan kecerahab warna) terbaik. Penelitian disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan dua faktor dan tiga kali ulangan. Faktor pertama adalah jenis fermentasi yaitu dengan (1) starter starter campuran Leuconostoc mesenteroides- Saccharomyces cereviceae(S1), (2) starter tunggal Leuconostoc mesenteroides (S2), (3) fermentasi spontan (S3). Faktor kedua adalah lama fermentasi yaitu 24 jam (H1), 48 jam (H2), 72 jam (H3), dan 96 jam (H4). Untuk mengetahui ada tidaknya pengaruh perlakuan dilakukan Analisis sidik ragam kemudian dilanjutkan dengan uji lanjut orthogonal polinominal dan contras pada taraf 1%. Hasil penelitian menunjukkan bahwa...
![Research paper thumbnail of FORMULASI TEPUNG JAGUNG (Zea corn L.) TERFERMENTASI DAN TEPUNG TERIGU TERHADAP SIFAT KIMIA, FISIKOKIMIA DAN SENSORI ROTI MANIS [Formulation of Fermented Corn (Zea corn L.) Flour and Wheat Flour on The Chemical, Physicochemical and Sensory Properties of Sweet Bread]](https://attachments.academia-assets.com/85083050/thumbnails/1.jpg)
](The purpose of this research was to find the best formulation of fermented corn flour and wheat ... more The purpose of this research was to find the best formulation of fermented corn flour and wheat flour to produce chemically, physicochemically and organoleptically acceptable sweet breads. The formulation consisted of 6 levels ratio of 100% corn tempe flour and wheat flour: L1 (0%: 100%); L2 (5%: 95%); L3 (10%: 90%); L4 (15%: 85%); L5 (20%: 80%); and L6 (25%: 75%) w/w with 4 replications. The experiment was arranged in a Complete Randomized Block Design (CRBD). Data were analysed using analysis of variance, further were tested by using Honestly Significant Difference (HSD) test in 5% level of significance. The results showed that the addition of fermented corm increased sweet bread’s levels of ash, fat, flavor and aroma values. While the moisture and protein contents, dough’s volume, color, texture as well as overall acceptance values decreased. The best formula was obtained from L2 (5% fermented corn : 95% wheat flour) whith the characteristics of 24.41% muoisture, 1...
Kajian Nilai Biologis Dan Total Bakteri Asam Laktat Dari MP-Asi Berbahan Baku Jagung Fermentasi
The objective of this research was to study the effect of tempeh yeast concentration and the leng... more The objective of this research was to study the effect of tempeh yeast concentration and the lenght of corn fermentation on the biological value (BV) and NPU of complementary feeding with fermented corn. A factorial e xperiment was arranged in a Completely Randomized Design (RAL) and replicated four times. The factors studied were yeast concentration (2% and 3%) and the length of fermentation (48 and 72 h). Data were analyzed using ANOVA and further tested using LSD at 5% level of signification . The value of pH and total lactic acid bacteria were peported as means of six replications. The best treatment was found on tempeh yeast treatment at concentration of 2% , fermented for 72 hour (K1L2) with the biological value, NPU, pH and total LAB were 88,58% , 67,69%, 3.07 , and 8.84 cfu/g. Keywords: complementary infant food (MP-ASI), fermented corn flour, soybean tempeh flour
Majalah TEGI, Dec 29, 2017
Tepung ubi jalar ungu kaya pati resisten dapat dijadikan alternatif sumber karbohidrat sebagai su... more Tepung ubi jalar ungu kaya pati resisten dapat dijadikan alternatif sumber karbohidrat sebagai substitusi pada produk muffin karena kandungan antosianin yang memiliki nilai tambah bagi kesehatan. Tujuan dari penelitian ini adalah mencari perbandingan antara tepung terigu dan tepung ubi jalar ungu yang tepat sehingga diperoleh muffin terbaik secara uji sensori serta mengetahui kandungan kimia dan nilai kalori pada muffin. Penelitian ini disusun dalam Rancangan Acak Kelompok Lengkap (RAKL), dengan faktor tunggal empat ulangan. Faktor yang dikaji yaitu substitusi tepung ubi jalar ungu dan tepung terigu terdiri dari enam taraf, dengan perbandingan U1 (15:85), U2 (30:70), U3 (45:55), U4 (60:40),U5 (75:25), dan U6 (90:10). Pengamatan yang dilakukan meliputi sifat sensori, yang dilanjutkan dengan analisis proksimat, kadar antosianin, kapasitas antioksidan, dan nilai kalori.
Mikroorganisme dan Pemanfaatannya
American Journal of Food Technology, 2017
Background and Objective: Utilization of sweet potato flour (SPF) in composite flour, when applie... more Background and Objective: Utilization of sweet potato flour (SPF) in composite flour, when applied for a noodle has some drawback properties, indicating the need of properties modification. Fermentation was applied to modify sweet potato structure to improve its flour properties for composite noodles. The purpose of this study was to investigate the effect of fermentation time and starters on some properties of sweet potato flour (SPF) and its broken composite noodle. Materials and Methods: The sweet potato slices were fermented at 0, 12, 24, 48, 72 and 96 h with four different starters: Lactobacillus plantarum, Leuconostoc mesenteroides, a mixed of Lactobacillus plantarum and Leuconostoc mesenteroides, a mixed of Lactobacillus plantarum, Leuconostoc mesenteroides and Saccharomyces cerevisiae and without starter added (spontaneously). The samples were withdrawn, oven dried at 60EC for 12 h and milled into flours. Some physicochemical properties and morphology of the samples flours and the entire composite noodle strand were then determined. Results: The results showed that there was no significant effect on the flour among starters treatment. However, the fermentation time significantly affected SPF properties and broken composite noodle strands depending on the fermentation time. A significant change was observed in swelling power, pH, the tendency of retrogradation and whiteness scores of flour with an increase in fermentation time. Conversely, solubility and broken composite noodle strand decreased markedly with an increase in fermentation time. Conclusion: Fermentation of sweet potato slices for 48-72 h period with starters added could be recommended for preparation of composite SPF noodle.
Evaluasi mutu susu segar dari peternak berbeda di provinsi Lampung sebagai bahan baku keju
Jurnal Teknologi & Industri Hasil Pertanian, 2021
The objective of this study was to evaluate the quality of fresh cow’s milk from different farmer... more The objective of this study was to evaluate the quality of fresh cow’s milk from different farmers in Lampung Province as a raw material for cheese in view of the Indonesian National Standard SNI 31411 (2011) regulation. Twelve fresh milk samples from four different districts (Tanggamus, Metro, Gisting, and Pesawaran) were evaluated by estimation of total protein and fat, pH, alcohol test, total plate count, antibiotic residues, and sensory. The result of the study revealed that the samples had protein and fat ranged from 2.44 to 3.90 %, and from 3.48 to 4.73% (wet basis) respectively. The fresh milks had normal sensory and pH, negative of alcohol test, and free from antibiotic residues. Total microbes were detected in log 5-6 CFU/ml. Majority of the samples screened met the Indonesian National Standard and could be used as a raw material for cheese making. Keywords: cheese, fresh milk quality, Lampung province, SNI 31411,
Identification of Food Natural Antimicrobe Compound from Waru Leaves (Hisbicus tillacaeus L.) Extract by GC-MC
Proceedings of The Food Ingredient Asia Conference (FiAC), 2020
Profile of Sweet Potato Fermentation using Leuconostoc Mesenteroides as a Starter
Proceedings of The Food Ingredient Asia Conference (FiAC), 2020
KOMPONEN ASAM ORGANIK TEMPOYAK [Organic acids component of Tempoyak]
Jurnal Teknologi dan Industri Pangan, 2005
This study was mainly conducted to identify the of organic acids component of tempoyak. Acidity a... more This study was mainly conducted to identify the of organic acids component of tempoyak. Acidity and pH changes during fermentation process of fermented tempoyak were also evaluated. The results revealed that there were significant changes in pH ranging from 7 to 4 and acidity (6 mg/g- 38 mg/g) attributed to organic acids present in tempoyak. These organic acids were malic acid (145,9 mg/ml), followed by lactic acid (34,1 mg/ml), and small amount of acetic acid (14,2mg/ml).
Breadfruit (Artocarpus communis) could be used as food subtitute which currently is quite popular... more Breadfruit (Artocarpus communis) could be used as food subtitute which currently is quite popular . Breadfruit is generally consumed as snack food in the form of boiled or fried chips. One effort to widen utilization of breadfruit as a source of food, it can be processed into natural starch as well as modified starch. The objective of this research was to observe the pasting properties of the modified breadfruit starch treated withd fifferent concentration of sodium tripolyphosphate The experiment consisted of four levels of STPP concentrations : control, 1%, 3% and 5% starch (db). All tsamples were replicated three times
This study was carried out to examine the feasibility of tilapia's fillet agroindustry in Mes... more This study was carried out to examine the feasibility of tilapia's fillet agroindustry in Mesuji District. A series of analysis including the determination of agroindustry location, feasibility analysis in terms of market, technique and technology, management aspects, as well as the financial aspects, and added value analysis has been done. The results showed that this agroindustry was feasible to be developed in Mesuji District based on significant increasing demand for export every year and great potential of tilapia production as raw material of fillet in Mesuji District. Financially, This fillet industry met all the criteria of feasibility such as NPV value was Rp. 1.601.906.357, break even point was reached on the sale of 34.785 kg, with 2,68 year payback period, IRR was greater than the discount factor of 12.75%, that was 39,85%, and the B/C ratio was 1,12. Based on Hayami Methods, processing of tilapia into fillet gave Rp.10.264 of added value.
The Journal of Men's Studies, 2020
Keripik merupakan salah satu oleh-oleh khas Lampung yang cukup populer. Industri Rumah Tangga pe... more Keripik merupakan salah satu oleh-oleh khas Lampung yang cukup populer. Industri Rumah Tangga pengolahan keripik di Jalan Pagar Alam menjadi sentra Industri yang paling banyak dikunjungi. Permasalahan dari IRT keripik ini adalah Limbah buangan yang belum dikelola dengan baik. Limbah Buangan IRT keripik sangat berpotensi untuk dibuat anti mikroba alami yang bernilai jual tinggi, diversifikasinya dapat berupa produk pengawet pangan. Tujuan pengabdian ini adalah 1) transfer teknologi/hasil riset; 2) memecahkan masalah limbah buangan Mitra. Metode yang dilakukan diantaranya ceramah dan diskusi diseminasi hasil riset, pendampingan pengolahan limbah buangan menjadi produk pengawet pangan. Kegiatan diseminasi hasil riset ini diharapkan dapat menyelesaikan permasalahan limbah buangan Mitra dan menghasilkan produk samping yang memiliki nilai jual. Prosentase peningkatan pengetahuan dan pemahaman materi setelah kegiatan pengabdian adalah pemanfaatan limbah buangan (40%), pembuatan pakan (50...
Cassava is very potential crop grown on marginal lands. It has great productivity, which in Lampu... more Cassava is very potential crop grown on marginal lands. It has great productivity, which in Lampung , most of the cassava roots are used for tapioca production. PD Semangat Jaya is one of small scale tapioca industry at Lampung. This industry still uses traditional technology in processing the starch, and the properties of the starch have never been characterized. Therefore the objective of this study was to evaluate the physico-chemical properties of the starch produced by this industry. Based on its distance for settling during extraction process, the starch was categorized into three grades, Grade I, grade II and grade III. Parameters evaluated were, the starch pH, whiteness, moisture, ash, starch, and amylose contents, and pasting properties. The data obtained from three replications were analyzed analyzed descriptively. The results showed that the pH, whiteness, moisture, ash, starch, and amylose contents of starch grade I were 4.1; 77.1; 7,87%; 0.17%; 79.3%; and 34.96%. Wherea...
The objective of this research was to study rusip characteristic of anchovies (Stolephorus sp.) d... more The objective of this research was to study rusip characteristic of anchovies (Stolephorus sp.) during fermentation to dig its fermentation profile up. The experiment was conducted in 3 replications and onserved periodically: 0, 4, 8, 12, 16, 20, days. The lactic acid fermentation was observed in rusip as indicated by lactic acid bacteria presence during fermentation. Throughout 20 days fermentation, the moisture content, total lactic acid, TVN, TMA, and soluble protein increased while the pH, fat, and reducing sugar contents decreased. CHemical profile of rusip at day 20 fermemtation was characterized by pH 5.07; 22.20% total lactic acid, 1.5% fat. 82.34 mg N/100 g TVN; 14.9% mg N/100g TMA; 3.68% reducing sugar, and 6.36% soluble protein. ABTRAK Tujuan penelitian ini adalah untuk mempelajari karakteristik rusip dari ikan teri selama fermentasi untuk mendapatkan profil fermentasi rusip. Percobaan dilakukan sebanyak tiga kali yang diamati secara priodik pada hari ke 0, 4, 8, 12, 16, ...
Characteristics of Retrograded Purple Sweet Potato Flour and Its Physiological Function on Healthy Mice
Abstract— Modified purple sweet potato flour is very potential to be developed as a main diet for... more Abstract— Modified purple sweet potato flour is very potential to be developed as a main diet for people with obesity and diabetes mellitus. Preparation of modified flour was done by retrogradation processed through partial gelatinization and followed by storage at 5°C for 24 hours to increase resistant starch. The aims of this research were to modified starch of purple sweet potato flour through retrogradation, and then investigate the effect of using purple sweet potato flour with a high content of resistant starch as the main diet on blood sugar level, body and faeces weight healthy mice. The experiment consisted of two treatments: the provision of ration standard on healthy mice, provision of ration with the addition of retrograded purple sweet potato flour on healthy mice. The parameters observed were the blood sugar levels, body weight, and faeces. The results showed that rationing of retrograded purple sweet potato were able to normalize blood sugar levels, maintained the bod...
Sentra Industri Rumah Tangga (IRT) Keripik yang beralamat di Jalan Pagar Alam merupakan salah sat... more Sentra Industri Rumah Tangga (IRT) Keripik yang beralamat di Jalan Pagar Alam merupakan salah satu sentra wisata kuliner yang cukup populer. IRT keripik ini menghasilkan limbah buangan seperti kulit buah, daun, tangkai buah, bonggol yang belum dikelola dengan baik, dan bahkan pembuangan yang masih dilakukan di tepi badan sungai. Limbah buangan IRT keripik tersebut sangat berpotensi untuk dibuat antimikroba alami yang bernilai jual tinggi, misalnya produk diversifikasi berupa sabun. Tujuan pengabdian ini adalah melakukan transfer teknologi hasil riset dan memecahkan masalah limbah buangan sentra IRT Keripik sebagai mitra pengabdian. Transfer teknologi hasil riset berupa: (1) teknologi pengolahan limbah buangan menjadi antimikroba alami; (2) teknologi diversifikasi produk antimikroba alami; dan (3) teknologi pengolahan produk sabun. Metode pengabdian dilakukan dengan cara ceramah dan diskusi hasil riset serta pendampingan pengolahan limbah buangan menjadi produk antimikroba alami beru...
This study was carried out to evaluate the biochemical characteristics of tempoyak inoculated wit... more This study was carried out to evaluate the biochemical characteristics of tempoyak inoculated with Pediococcus acidilactici as starter culture at three levels of sugar concentrations (0%, 2.5% and 5%). Results revealed that addition of sugar until 5 % did not influenced the microbe total, pH, acidity and reducing sugar of tempoyak. The length of fermentation mostly influenced these characterisitics. Nevertheles, number of individual organic acid expressed as lactic and acetic acid was influenced by addition of sugar. ABSTRAK Penelitian ini bertujuan untuk mengevaluasi perubahan karakterisitik biokimia fermentasi tempoyak dengan Pediococcus acidilactici sebagai kultur starter pada tiga tingkat konsentrasi gula (0%; 2,5% dan 5%). Hasil penelitian menunjukkan bahwa penambahan konsentrasi gula sampai dengan 5% belum mempengaruhi perubahan karakterisitk biokimia tempoyak (pH, total asam, total gula reduksi). Namun demikian konsentrasi gula berpengaruh terhadap total individu komponen asa...
SOSIALISASI DAN PENDAMPINGAN DIVERSIFIKASI KEMASAN KERIPIK DI CV. ASA-CIPTO ROSO (Didanai Hibah Hi-Link DIKTI)
Produk gorengan (fries food) adalah makanan yang sangat digemari masyarakat. Keripik pisang adala... more Produk gorengan (fries food) adalah makanan yang sangat digemari masyarakat. Keripik pisang adalah produk gorengan. Di Lampung, keripik pisang merupakan makanan yang sangat digemari, bahkan menjadi makanan oleh-oleh khas Lampung yang diproduksi oleh Industri Rumah Tangga (IRT). IRT di gang PU yang memproduksi keripik Tergabung pada Kelompok Usaha Bersama Asa-Cipto Roso. KUB Asa-cipto roso hampir seluruhnya menjual dalam bentuk curah yang dijual dengan harga lebih murah dibandingkan dikemas, segingga diperlukan sosialisasi dan pendampingan diversifikasi pengemas. Tim Pengabdian Masyarakat Unila melakukan sosialisasi dan pendampingan diversifikasi pengemas. Diharapkan dengan sosialisasi ini timbul kesadaran untuk selalu melakukan pengemasan dan diversifikasi pengemas. Hasil pengabdian menunjukkan bahwa ada peningkatan kesadaran untuk selalu mengaplikasikan pengemasan (90%), pengetahuan pengolahan pangan kemasan siap jual (100%); pengetahuan diversifikasi rasa pangan kemasan siap jual ...
Sweet potato greens ‘neglected vegetables rich in bioactive compounds’ (part I): radical scavenging activity, inhibitory effect on a- amylase, total phenolic and flavonoid contents of local sweet potato (Ipomoea batatas) leaves
Sweet potato greens or leaves are commonly consumed by rural people in some part of Indonesia, Ma... more Sweet potato greens or leaves are commonly consumed by rural people in some part of Indonesia, Malaysia, The Philippines, and other part of the world. In addition to their nutritive value, sweet potato leaves have been reported to content an appreciable amount of bioactive compounds such as polyphenol including flavonoids beneficial for health. Over the years, phenolic including flavonoids are intensely studied for their physiological health benefits as functional foods. However information on bioactive contents of sweet potato greens grown locally in Lampung are inexistent, therefore this paper reports some components believed to be potential for human health. The leaves of locally grown three sweet potato genotypes used in this study were harvested six weeks after planting. The results showed methanol extract of sweet potato leaves had 63-79% DPPH radical scavenging activity 55-59 % inhibitory effect on a amylase , 0.81-1.75 g GAE/100 g dry weight of total phenolic content, and 7....
KARAKTERISTIK WAKTU MASAK DAN SENSORY MIE YANG DIBUAT DARI TEPUNG UBI JALAR TERFERMENTASI: PENGARUH LAMA FERMENTASI DAN STARTER CAMPURAN Leuconostoc mensenteoides-Sacharomices cerevisiae
Penelitian ini bertujuan untuk : (1) membandingkan karakteristik waktu masak dan sensory mie yang... more Penelitian ini bertujuan untuk : (1) membandingkan karakteristik waktu masak dan sensory mie yang dibuat dari berbagai tepung terfermentasi dengan variasi jenis kultur starter dan lama fermentasi. (2) mengetahui starter fermentasi dan lama fermentasi yang tepat untuk menghasilkan mie ubi jalar putih dengan karakteristik sensory (rasam asam dan kecerahab warna) terbaik. Penelitian disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan dua faktor dan tiga kali ulangan. Faktor pertama adalah jenis fermentasi yaitu dengan (1) starter starter campuran Leuconostoc mesenteroides- Saccharomyces cereviceae(S1), (2) starter tunggal Leuconostoc mesenteroides (S2), (3) fermentasi spontan (S3). Faktor kedua adalah lama fermentasi yaitu 24 jam (H1), 48 jam (H2), 72 jam (H3), dan 96 jam (H4). Untuk mengetahui ada tidaknya pengaruh perlakuan dilakukan Analisis sidik ragam kemudian dilanjutkan dengan uji lanjut orthogonal polinominal dan contras pada taraf 1%. Hasil penelitian menunjukkan bahwa...
The purpose of this research was to find the best formulation of fermented corn flour and wheat ... more The purpose of this research was to find the best formulation of fermented corn flour and wheat flour to produce chemically, physicochemically and organoleptically acceptable sweet breads. The formulation consisted of 6 levels ratio of 100% corn tempe flour and wheat flour: L1 (0%: 100%); L2 (5%: 95%); L3 (10%: 90%); L4 (15%: 85%); L5 (20%: 80%); and L6 (25%: 75%) w/w with 4 replications. The experiment was arranged in a Complete Randomized Block Design (CRBD). Data were analysed using analysis of variance, further were tested by using Honestly Significant Difference (HSD) test in 5% level of significance. The results showed that the addition of fermented corm increased sweet bread’s levels of ash, fat, flavor and aroma values. While the moisture and protein contents, dough’s volume, color, texture as well as overall acceptance values decreased. The best formula was obtained from L2 (5% fermented corn : 95% wheat flour) whith the characteristics of 24.41% muoisture, 1...
Kajian Nilai Biologis Dan Total Bakteri Asam Laktat Dari MP-Asi Berbahan Baku Jagung Fermentasi
The objective of this research was to study the effect of tempeh yeast concentration and the leng... more The objective of this research was to study the effect of tempeh yeast concentration and the lenght of corn fermentation on the biological value (BV) and NPU of complementary feeding with fermented corn. A factorial e xperiment was arranged in a Completely Randomized Design (RAL) and replicated four times. The factors studied were yeast concentration (2% and 3%) and the length of fermentation (48 and 72 h). Data were analyzed using ANOVA and further tested using LSD at 5% level of signification . The value of pH and total lactic acid bacteria were peported as means of six replications. The best treatment was found on tempeh yeast treatment at concentration of 2% , fermented for 72 hour (K1L2) with the biological value, NPU, pH and total LAB were 88,58% , 67,69%, 3.07 , and 8.84 cfu/g. Keywords: complementary infant food (MP-ASI), fermented corn flour, soybean tempeh flour