Elisa Julianti | Universitas Sumatera Utara (original) (raw)
Papers by Elisa Julianti
Agrointek : Jurnal Teknologi Industri Pertanian, 2021
Dengan mengucap syukur kepada Allah Tuhan Yang Maha Esa, kami terbitkan Agrointek edisi September... more Dengan mengucap syukur kepada Allah Tuhan Yang Maha Esa, kami terbitkan Agrointek edisi September 2021. Di tengah pandemi yang berkepanjangan ini, ilmuwan Indonesia masih tetap berkarya. Pada edisi kali ini 32 artikel hasil penelitian, yang terdiri dari 11 artikel dari bidang pengolahan pangan dan nutrisi, sistem manajemen, rantai pasok, dan pengendalian kualitas; 3 artikel tentang rekayasa pangan, dan 2 artikel tentang manajemen limbah. Para penulis berasal dari berbagai institusi pendidikan dan penelitian di Indonesia. Kami mengucapkan terima kasih kepada para penulis dan penelaah yang telah bekerja keras untuk menyiapkan manuskrip hingga final. Kami juga berterimakasih kepada ibu dan bapak yang memberi kritik dan masukan berharga bagi Agrointek. Untuk menyiapkan peringkat jurnal Agrointek di masa depan, kami mengharap kontribusi para peneliti untuk mengirimkan manuskrip dalam bahasa Inggris. Semoga kita akan mampu menerbitkan sendiri karya-karya unggul para ilmuwan Indonesia.
Indonesian Journal of Community Engagement, 2014
Utility of fermented soybean waste has a prospect to become afood product interested by the commu... more Utility of fermented soybean waste has a prospect to become afood product interested by the communityand it is the best alternative that can be offered to the businessmen of fermented soybean. Previously, thewaste is disposed into a river resulting a problem. The waste contains nutrients (protein, carbohydrate,andothers) in which if disposed into a river, they can results in pollution, but if it is managed, it can produceprofitability to the partners of fermented soybean. The goal : design of nata slicer, rate of nata media,production of starter, production of nata de soya, business management and product packaging. Themethod : education, training of production, training of business management, design and advocacy. Thesolution of problem is to provide the material (knowledge) of utility of fermented soybeanwaste, nutritionalcontent, soft skill, manufacture of starter, nata desoya, design of nata slicer in capacity of 6 kgs/30minutes, and application of nata slicer. The resut...
Jurnal Rekayasa Pangan Dan Pertanian, Dec 29, 2012
The present study is aimed at investigating the effect of different types of ripening stimulants ... more The present study is aimed at investigating the effect of different types of ripening stimulants on the quality of barangan banana. The experiment was conducted using complete randomized design consisting of two factors: the maturity stage of barangan banana i.e. M1 = 75-80% maturity stage, and M2 = 85-90% maturity stage, and the types of ripening stimulant i.e. P1 = Ethephon 250 ppm, P2 = Ethylene gas 250 ppm ,P3 = Acetylene gas 250 ppm, P4 = Calcium carbide 0.5% (5 g/kg banana fruit). The results showed the ripening stimulants did not ripen immature bananas (75-80% maturity stage) completely in terms of skin color development and softening rate. The effect on fruit ripening was indicated by increased color score and total soluble solids and decreased fruit hardness. Barangan banana at 85-90% maturity stage and treated with ethylene gas has the highest of color score and total soluble solid and the lowest of fruit hardness.
Jurnal Rekayasa Pangan Dan Pertanian, Jul 1, 2013
The aim of this research was to find the effect of sodium bisulphite concentration and packaging ... more The aim of this research was to find the effect of sodium bisulphite concentration and packaging materials on the quality of oyster mushroom in cold storage. This research had been performed using factorial completely randomized design with two factors i.e. sodium bisulphite concentration (N): 1000 ppm, 2000 ppm, 3000 ppm and packaging material (K): no packaging, LDPE, polyprophylen, HDPE and plastic wrap. Parameters observed were moisture content, weight loss, protein content, fiber content, sulphite residue, values of colour, smell of sulphite, texture, and freshness. The result showed that sodium bisulphite concentration had highly significant effect on moisture content, weight loss, protein content, sulphite residue, values of colour, smell of sulphite, texture and freshness. The packaging materials had highly significant effect on moisture content, weight loss, protein content, fiber content, sulphite residue, values of colour and freshness. The combination of sodium bisulphite concentration and packaging materials had highly significant effect on moisture content, weight loss, and values of freshness and had no significant effect on protein content, fiber content, sulphite residue, organoleptic values of colour, smell of sulphite, and texture. Sodium bisulphite concentration of 1000 ppm and HDPE produced the best quality of oyster mushroom (Pleurotus ostreatus) in cold storage. ..
Jurnal Rekayasa Pangan Dan Pertanian, Jul 1, 2013
Utilization of modified atmosphere packaging actively or passively can extend the shelf life of f... more Utilization of modified atmosphere packaging actively or passively can extend the shelf life of fruits. Research has been carried out using completely randomized factorial design with two factors. The first factor was the method of packaging namely active packaging with oxygen scavenger, oxygen and carbondioxide scavengers, oxygen and water vapor scavengers, ethylene scavenger, oxygen, carbon dioxide, water vapor and ethylene scavengers, passive packaging, and no packaging as a control. The second factor was storage time namely stored 1, 2, 3, and 4 weeks. Parameters measured were carbondioxide levels, moisture content, weight reduction, vitamin C content, hardness, total soluble solid, total acid content, color scores and organoleptic of color, flavour and texture. The results showed that the method of packaging had a highly significant effect on all parameters except vitamin C content. Storage time had affected all parameters. Treatment interaction had highly significant effect on moisture content, weight reduction, hardness, total soluble solid, and total acid. Tamarillo fruits packed in active modified atmosphere packaging with oxygen and moisture scavengers (P3) was the best treatment as compared to other types of modified atmosphere packaging for 4 weeks of storage.
Proceedings of The Food Ingredient Asia Conference (FiAC), 2020
Jurnal Teknologi & Industri Hasil Pertanian, 2020
Wastewater from starch processing of purple sweet potato (PSP) was rich in anthocyanin, so it can... more Wastewater from starch processing of purple sweet potato (PSP) was rich in anthocyanin, so it can be used as raw material for natural pigments. Anthocyanin pigments are unstable under processing conditions so microencapsulation is carried out to maintain their stability. This study aims to evaluate the effect of maltodextrin concentration as an encapsulant agent on the physical and chemical characteristics of microencapsulant of anthocyanin derived from wastewater of PSP starch processing. Wastewater from PSP starch processing was concentrated using a water bath at 10 oC for 10 hours. The crude extract of anthocyanin obtained then was microencapsulated by spray drying technique using maltodextrin as an encapsulant agent. Maltodextrin was added at concentration 15%, 25%, and 35% (w/w). The anthocyanin microencapsulants produced then were evaluated for their physical and chemical characteristics. The results showed the increasing of maltodextrin concentration will increase the L* val...
AGROINTEK, 2020
The results showed that the formulation of wheat flour, sweet potato flour, starch and fiber has ... more The results showed that the formulation of wheat flour, sweet potato flour, starch and fiber has different significantly higher effect (p<0,01) to the physical properties such as specific volume, L,a, b value; chemical properties such as moisture, ash and crude fibre content; and sensory properties such as color, taste, texture and general acceptance, but the composition of flour has no significant difference (p>0,05) to the color parameter of hue. The composition of 45 % wheat flour, 15% OSP flour, 15% OSP starch and 15% OSP fiber resulted in bread with the closest physicochemical characteristics to the control bread (100% wheat flour), had a total dietary fiber 4,45 % and can be acceptable by the panelists.
Proceedings of the International Conference of Science, Technology, Engineering, Environmental and Ramification Researches, 2018
Pretreatment methods in starch manufacturing will influence starch properties. In the present stu... more Pretreatment methods in starch manufacturing will influence starch properties. In the present study the purple-fleshed sweet-potato (PFSP) starch was produced with different isolation agents: distilled water, sodium metabisulfite, and citric acid, and their effect on yield and physicochemical properties of starch was evaluated. Isolation of PFSP starch by sodium metabisulfite yielded the greatest recovery of starch (12.12%). Isolation methods significantly affected the fat, total starch, amylose, amylopectin and crude fiber content of PFSP starch. The isolation methods gave no significant effect on the color (lightness) and whiteness of PFSP starch. The starch content of PFSP starches from distilled water, sodium metabisulfite and citric acid isolation were 58.49; 50.20; and 62.93% respectively, while amylose content and whiteness of PFSP starch varied from 20.69-28.34% and 64.09-66.93 respectively.
Abstrak Produksi es krim dari susu kambing segar dengan menggunakan umbi suweg sebagai stabilizer... more Abstrak Produksi es krim dari susu kambing segar dengan menggunakan umbi suweg sebagai stabilizer bertujuan untuk mencari formulasi terbaik dalam menggantikan stabilizer gelatin dari hewani. Selain itu juga bertujaun untuk mengoptimalkan pemanfaatan susu kambing segar, baik dari segi gizi, dan juga difersifikasi produk yang bermutu. Tujuan khusus penelitian adalah membuat es krim susu kambing dengan menggunakan tepung umbi suweg, mengkaji aktifitas penstabil kandungan glukomanan yang terdapat pada umbi suweg, sehingga menghasilkan es krim susu kambing dengan sifat kimia dan organoleptik, serta kriteria es krim sesuai dengan SNI 01-3725-1995. Percobaan dilakukan dengan Rancangan Kelompok Acak Lengkap 3 kali ulangan dengan faktor tunggal yang terdiri dari 6 taraf yaitu jumlah penambahan tepung umbi suweg yakni 0%, 1%, 2%, 3%, 4%, dan 5% dari satu satuan percobaan (1000 ml). Sebagai pembanding digunakan gelatin 1%. Data yang diperoleh diuji kesamaan ragamnya dengan uji bartlet, dan kem...
Wortel dapat dipanen sebelum mencapai matang penuh, yaitu pada umur 3-4 bulan.
Agrointek : Jurnal Teknologi Industri Pertanian, 2021
Dengan mengucap syukur kepada Allah Tuhan Yang Maha Esa, kami terbitkan Agrointek edisi September... more Dengan mengucap syukur kepada Allah Tuhan Yang Maha Esa, kami terbitkan Agrointek edisi September 2021. Di tengah pandemi yang berkepanjangan ini, ilmuwan Indonesia masih tetap berkarya. Pada edisi kali ini 32 artikel hasil penelitian, yang terdiri dari 11 artikel dari bidang pengolahan pangan dan nutrisi, sistem manajemen, rantai pasok, dan pengendalian kualitas; 3 artikel tentang rekayasa pangan, dan 2 artikel tentang manajemen limbah. Para penulis berasal dari berbagai institusi pendidikan dan penelitian di Indonesia. Kami mengucapkan terima kasih kepada para penulis dan penelaah yang telah bekerja keras untuk menyiapkan manuskrip hingga final. Kami juga berterimakasih kepada ibu dan bapak yang memberi kritik dan masukan berharga bagi Agrointek. Untuk menyiapkan peringkat jurnal Agrointek di masa depan, kami mengharap kontribusi para peneliti untuk mengirimkan manuskrip dalam bahasa Inggris. Semoga kita akan mampu menerbitkan sendiri karya-karya unggul para ilmuwan Indonesia.
Indonesian Journal of Community Engagement, 2014
Utility of fermented soybean waste has a prospect to become afood product interested by the commu... more Utility of fermented soybean waste has a prospect to become afood product interested by the communityand it is the best alternative that can be offered to the businessmen of fermented soybean. Previously, thewaste is disposed into a river resulting a problem. The waste contains nutrients (protein, carbohydrate,andothers) in which if disposed into a river, they can results in pollution, but if it is managed, it can produceprofitability to the partners of fermented soybean. The goal : design of nata slicer, rate of nata media,production of starter, production of nata de soya, business management and product packaging. Themethod : education, training of production, training of business management, design and advocacy. Thesolution of problem is to provide the material (knowledge) of utility of fermented soybeanwaste, nutritionalcontent, soft skill, manufacture of starter, nata desoya, design of nata slicer in capacity of 6 kgs/30minutes, and application of nata slicer. The resut...
Jurnal Rekayasa Pangan Dan Pertanian, Dec 29, 2012
The present study is aimed at investigating the effect of different types of ripening stimulants ... more The present study is aimed at investigating the effect of different types of ripening stimulants on the quality of barangan banana. The experiment was conducted using complete randomized design consisting of two factors: the maturity stage of barangan banana i.e. M1 = 75-80% maturity stage, and M2 = 85-90% maturity stage, and the types of ripening stimulant i.e. P1 = Ethephon 250 ppm, P2 = Ethylene gas 250 ppm ,P3 = Acetylene gas 250 ppm, P4 = Calcium carbide 0.5% (5 g/kg banana fruit). The results showed the ripening stimulants did not ripen immature bananas (75-80% maturity stage) completely in terms of skin color development and softening rate. The effect on fruit ripening was indicated by increased color score and total soluble solids and decreased fruit hardness. Barangan banana at 85-90% maturity stage and treated with ethylene gas has the highest of color score and total soluble solid and the lowest of fruit hardness.
Jurnal Rekayasa Pangan Dan Pertanian, Jul 1, 2013
The aim of this research was to find the effect of sodium bisulphite concentration and packaging ... more The aim of this research was to find the effect of sodium bisulphite concentration and packaging materials on the quality of oyster mushroom in cold storage. This research had been performed using factorial completely randomized design with two factors i.e. sodium bisulphite concentration (N): 1000 ppm, 2000 ppm, 3000 ppm and packaging material (K): no packaging, LDPE, polyprophylen, HDPE and plastic wrap. Parameters observed were moisture content, weight loss, protein content, fiber content, sulphite residue, values of colour, smell of sulphite, texture, and freshness. The result showed that sodium bisulphite concentration had highly significant effect on moisture content, weight loss, protein content, sulphite residue, values of colour, smell of sulphite, texture and freshness. The packaging materials had highly significant effect on moisture content, weight loss, protein content, fiber content, sulphite residue, values of colour and freshness. The combination of sodium bisulphite concentration and packaging materials had highly significant effect on moisture content, weight loss, and values of freshness and had no significant effect on protein content, fiber content, sulphite residue, organoleptic values of colour, smell of sulphite, and texture. Sodium bisulphite concentration of 1000 ppm and HDPE produced the best quality of oyster mushroom (Pleurotus ostreatus) in cold storage. ..
Jurnal Rekayasa Pangan Dan Pertanian, Jul 1, 2013
Utilization of modified atmosphere packaging actively or passively can extend the shelf life of f... more Utilization of modified atmosphere packaging actively or passively can extend the shelf life of fruits. Research has been carried out using completely randomized factorial design with two factors. The first factor was the method of packaging namely active packaging with oxygen scavenger, oxygen and carbondioxide scavengers, oxygen and water vapor scavengers, ethylene scavenger, oxygen, carbon dioxide, water vapor and ethylene scavengers, passive packaging, and no packaging as a control. The second factor was storage time namely stored 1, 2, 3, and 4 weeks. Parameters measured were carbondioxide levels, moisture content, weight reduction, vitamin C content, hardness, total soluble solid, total acid content, color scores and organoleptic of color, flavour and texture. The results showed that the method of packaging had a highly significant effect on all parameters except vitamin C content. Storage time had affected all parameters. Treatment interaction had highly significant effect on moisture content, weight reduction, hardness, total soluble solid, and total acid. Tamarillo fruits packed in active modified atmosphere packaging with oxygen and moisture scavengers (P3) was the best treatment as compared to other types of modified atmosphere packaging for 4 weeks of storage.
Proceedings of The Food Ingredient Asia Conference (FiAC), 2020
Jurnal Teknologi & Industri Hasil Pertanian, 2020
Wastewater from starch processing of purple sweet potato (PSP) was rich in anthocyanin, so it can... more Wastewater from starch processing of purple sweet potato (PSP) was rich in anthocyanin, so it can be used as raw material for natural pigments. Anthocyanin pigments are unstable under processing conditions so microencapsulation is carried out to maintain their stability. This study aims to evaluate the effect of maltodextrin concentration as an encapsulant agent on the physical and chemical characteristics of microencapsulant of anthocyanin derived from wastewater of PSP starch processing. Wastewater from PSP starch processing was concentrated using a water bath at 10 oC for 10 hours. The crude extract of anthocyanin obtained then was microencapsulated by spray drying technique using maltodextrin as an encapsulant agent. Maltodextrin was added at concentration 15%, 25%, and 35% (w/w). The anthocyanin microencapsulants produced then were evaluated for their physical and chemical characteristics. The results showed the increasing of maltodextrin concentration will increase the L* val...
AGROINTEK, 2020
The results showed that the formulation of wheat flour, sweet potato flour, starch and fiber has ... more The results showed that the formulation of wheat flour, sweet potato flour, starch and fiber has different significantly higher effect (p<0,01) to the physical properties such as specific volume, L,a, b value; chemical properties such as moisture, ash and crude fibre content; and sensory properties such as color, taste, texture and general acceptance, but the composition of flour has no significant difference (p>0,05) to the color parameter of hue. The composition of 45 % wheat flour, 15% OSP flour, 15% OSP starch and 15% OSP fiber resulted in bread with the closest physicochemical characteristics to the control bread (100% wheat flour), had a total dietary fiber 4,45 % and can be acceptable by the panelists.
Proceedings of the International Conference of Science, Technology, Engineering, Environmental and Ramification Researches, 2018
Pretreatment methods in starch manufacturing will influence starch properties. In the present stu... more Pretreatment methods in starch manufacturing will influence starch properties. In the present study the purple-fleshed sweet-potato (PFSP) starch was produced with different isolation agents: distilled water, sodium metabisulfite, and citric acid, and their effect on yield and physicochemical properties of starch was evaluated. Isolation of PFSP starch by sodium metabisulfite yielded the greatest recovery of starch (12.12%). Isolation methods significantly affected the fat, total starch, amylose, amylopectin and crude fiber content of PFSP starch. The isolation methods gave no significant effect on the color (lightness) and whiteness of PFSP starch. The starch content of PFSP starches from distilled water, sodium metabisulfite and citric acid isolation were 58.49; 50.20; and 62.93% respectively, while amylose content and whiteness of PFSP starch varied from 20.69-28.34% and 64.09-66.93 respectively.
Abstrak Produksi es krim dari susu kambing segar dengan menggunakan umbi suweg sebagai stabilizer... more Abstrak Produksi es krim dari susu kambing segar dengan menggunakan umbi suweg sebagai stabilizer bertujuan untuk mencari formulasi terbaik dalam menggantikan stabilizer gelatin dari hewani. Selain itu juga bertujaun untuk mengoptimalkan pemanfaatan susu kambing segar, baik dari segi gizi, dan juga difersifikasi produk yang bermutu. Tujuan khusus penelitian adalah membuat es krim susu kambing dengan menggunakan tepung umbi suweg, mengkaji aktifitas penstabil kandungan glukomanan yang terdapat pada umbi suweg, sehingga menghasilkan es krim susu kambing dengan sifat kimia dan organoleptik, serta kriteria es krim sesuai dengan SNI 01-3725-1995. Percobaan dilakukan dengan Rancangan Kelompok Acak Lengkap 3 kali ulangan dengan faktor tunggal yang terdiri dari 6 taraf yaitu jumlah penambahan tepung umbi suweg yakni 0%, 1%, 2%, 3%, 4%, dan 5% dari satu satuan percobaan (1000 ml). Sebagai pembanding digunakan gelatin 1%. Data yang diperoleh diuji kesamaan ragamnya dengan uji bartlet, dan kem...
Wortel dapat dipanen sebelum mencapai matang penuh, yaitu pada umur 3-4 bulan.