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All Journal Jurnal Penelitian Pertanian Terapan Indonesian Food Science and TechnologyJournal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Pengabdian Nasional ZOOTEC Journal of Agriculture and Animal Science
Chandra Utami Wirawati
Dosen pada Program Studi Teknologi Pangan, Politeknik Negeri Lampung
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering Social Sciences Veterinary

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POTENSI SUSU KEDELAI ASAM (SOYGURT) KAYA BIOAKTIF PEPTIDA SEBAGAI ANTIMIKROBA Nirmagustina, Dwi Eva; Wirawati, Chandra Utami
Jurnal Penelitian Pertanian Terapan Vol 14, No 3 (2014)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v14i3.155

Abstract

The research objective was to get the starter type and the fermentation time to produce soygurt that have a high peptide bioactive that functions as an antimicrobial. The study was conducted in a complete randomized block design with two replicates. The first factor is the starter types, which consists of 3 levels, 2 market starter (cimory and king yogurt) and 1 mixed starter. The second factor is the fermentation times, which consists of 3 levels, 9 hours, 12 hours, and 15 hours. The data obtained were analyzed by analysis of variance to get various error estimators and tests of significance by Duncan's test further to determine whether there is a difference between treatments. Two market starter (cimory and king yogurt) and 1 mixed starter did not produce peptide bioactive compounds . It is suspected microbes contained in the market starter cimory (S.thermophilus and L.delbrueckii ssp . Bulgaricus ), the market starter king yogurt (L.bulgaricus) and mixed starter (S.thermophilus and L.bulgaricus) did not produce peptide bioactive compounds. The inhibition effect of the test bacteria (E. coli and S. aureus) occurs due to the production of lactic acid and hydrogen peroxide during the fermentation process . The greatest inhibition shown by soygurt of the market starter cimory with a reduced number of cells in both types of test bacteria (E. coli and S. aureus) at 6 and 5 log cycles . Mixed starter has the lowest pH and the highest total acid than the marker starter cimory and king yoghurt. The starter types and the fermentation times were no significant effect on total dissolved solids of soygurt. The levels protein of soygurt, respectively 1.38 %, 1.48 %, and 1.68 (cimory, king yogurt, and mixed starter), while the fat content of soygurt 1.04%, 1.28 %, and 1.58% (cimory, mixed starter, king yoghurt) Keyword: soygurt, peptide bioactive, antimicrobe
OPTIMALISASI PEMANFAATAN BUNGKIL INTI SAWIT, GAPLEK DAN ONGGOK MELALUI TEKNOLOGI FERMENTASI DENGAN KAPANG BERBEDA SEBAGAI BAHAN PAKAN AYAM PEDAGING Sukaryana, Yana; Nurhayati, Nurhayati; Wirawati, Chandra Utami
Jurnal Penelitian Pertanian Terapan Vol 13, No 2 (2013)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v13i2.169

Abstract

The study was conducted at the Laboratory of Department of Animal Husbandry and Animal Cage, Lampung State Polytechnic. Object of study was fermented a mixture of palm kernel cake (PKC) and cassava (C), and a mixture of palm kernel cake (PKC) cassava byproduct (CBP) then to broilers applied. Fermentation research designed using completely randomized design factorial 2x2x6. The first factor was type of mold (Trichoderma viride and Aspergillus niger), a mixture of both of the second factor (PKC versus C and PKC versus CBP), and the third factor of mixture balance (100% PKC : 0% C or CBP, 80% PKC : 20% C or CBP, 60% PKC : 40% C or CBP, 40% PKC : 60% C or CBP, 20% PKC : 80% C or CBP, serta 0% PKC : 100% C or CBP). The results was applied to the broiler, completely randomized design with a 4x4 factorial pattern, the first kind of fermented best for each type of mold and the mixture of substances, the second factor in the level of use of fermented feed, namely 0, 10, 20, and 30%. The results of fermentation balance best mix: a) Trichoderma viride + PKC(60%) + C(40%) b) Trichoderma viride + PKC(80%) + CBP(20%), c) Aspergillus niger + PKC(60 %) + C (40%), d) Aspergillus niger + PKC(80%) + CBP(20%). Application results in broilers, namely: a) the use of a mixture of fermented counterpart [Trichoderma viride + PKC(60%) + C(40%)] with a level of 10% resulted in body weight (1342,67g), feed conversion (1,79), carcass weight (989,00) is the best, b) the use a mixture of fermented counterpart [Trichoderma viride + PKC(80%) + CBP(20%)] with a level of 20% resulted in a body weight (1334.67 g), feed conversion ratio (1,80), carcass weight (989,00 g) is the best, c) the use of a mixture of fermented counterpart [Aspergillus niger + PKC(60%) + C(40%)] with a level of 10% resulted in body weight (1408,67 g), feed conversion ratio (1,71), carcass weight (952,00 g) is the best, d) the use of a mixture of fermented counterpart [Aspergillus niger + PKC(80%) + CBP(20%)] with a level of 10% resulted in body weight (1357,00 g), feed conversion (1,77), carcass weight (923,00) is the best. Keywords: Palm kernel cake, cassava byproduct, cassava, Trichoderma viride, Aspergillus niger.
PENGGUNAAN PRODUK FERMENTASI DAN KUNYIT DALAM PAKAN TERHADAP PERFORMAN AYAM PEDAGING DAN INCOME OVER FEED AND CHICK COST -, Nurhayati; Wirawati, Chandra Utami; Putri, Dwi Desmiyeni
ZOOTEC Vol 35, No 2 (2015)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (186.822 KB) | DOI: 10.35792/zot.35.2.2015.9457

Abstract

THE  UTILIZATION OF FERMENTATION PRODUCT AND CURCUMA IN RATION ON BROILER PERFORMANCE, AND INCOME OVER FEED AND CHICK COST. The aim of this study was to investigate the utilization level of fermentation product combined with curcuma in ration on broiler performace, and income over feed and chick cost (IOFCC). Completely Randomized Design with 4x2x2 factorial arrangement was used in this research. The first factor were levels of fermentation product in ration (0, 10, 20, dan 30%), the second factor were curcuma addition in ration (0% and 2,5%), and the third factor were vaccine applications (without and with vaccine application). The results showed that there were no interaction among the utilization levels of fermentation product, the addition of curcuma, and vaccine applications on broiler performance. The results also indicated that 10% utilization of fermentation product in broiler ration could increase broiler performance (weight gain and feed conversion). 10% utilization of Fermentation product and addition of 2.5% curcuma in ration could produce higher IOFCC compared to control diet. Utilization of fermentation product, curcuma addition in ration, and vaccine application did not affect ration and water consumption. Key words: fermentation product, curcuma, broiler performance, IOFCC.
STANDARISASI PROSES PENGOLAHAN SARI BUAH MENGKUDU DAN APLIKASI TEKNOLOGI ACTIVATED CARBON ADSORBSION DI SMK NURUL HUDA KABUPATEN PRINGSEWU Wirawati, Chandra Utami; Rina, Oktaf; Nirmagustina, Dwi Eva; Verdini, Liana; Kurnia Khoerunnisa, Tiara
Jurnal Pengabdian Nasional Vol 5 No 1 (2024)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jpn.v5i1.3514

Abstract

Unit produksi pangan olahan Jurusan Farmasi di SMK Nurul Huda Kabupaten Pringsewu merupakan salah satu unit yang dibentuk untuk menghasilkan income generating bagi institusi ini. Kegiatan yang dilakukan pada unit ini terpusat pada beberapa kegiatan pengolahan pangan yang salah satunya sudah berkembang cukup besar, yaitu minuman sari mengkudu sejak 4 tahun yang lalu. Hasil analisis SWOT menunjukkan bahwa akar permasalahan kegiatan usaha pengolahan minuman sari mengkudu adalah (1) belum ada standar proses (SOP) baku yang digunakan di dalam mengolah sari buah mengkudu yang didukung pemahaman pengetahuan dasar tentang fermentasi, (2) preferensi konsumen terhadap minuman sari mengkudu masih terkendala dengan intensitas aroma produk yang sangat kuat, (3) belum ada informasi tentang komponen nutrisi dan senyawa bioaktif di dalam label kemasan yang sesuai regulasi. Berdasarkan masalah-masalah yang dihadapi, diperlukan upaya pendampingan dan bimbingan teknis pembuatan standar proses pengolahan, pengaplikasian metode penyerapan karbon aktif, dan perbaikan label kemasan pada minuman sari mengkudu yang diproduksi oleh pengelola unit pengolahan pangan jurusan Farmasi SMK Nurul Huda. Hasil Bimtek menunjukkan peningkatan pengetahuan peserta (guru dan pengelola unit pengolahan minuman sari mengkudu) sebesar 31.5%.
Fenol total, flavonoid, dan aktivitas antioksidan beras coklat germinasi dari beras hasil budidaya di Provinsi Lampung Nirmagustina, Dwi Eva; Wirawati, Chandra Utami; Winarto

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.4817

Abstract

Germination process is a method to increase the acceptability of brown rice. In addition,it will increase the content of brown rice bioactive components. This study's purpose is to determine the content of total phenol, flavonoids, and antioxidant activity of germinated brown rice in 3 rice varieties (Mentik Susu, Ciherang, and Pandan Wangi) which are grown in Prov. Lampung. The treatment was designed in a completely randomized block design (CRBD) with 3 replications. The data was processed with variance to determine the effect of treatment on the parameters tested and continued with the Tukey test to determine the differences between treatments. The results showed the content of total phenol, flavonoids, and antioxidant activity of germinated brown rice were influenced by rice varieties and germination time. Germinated brown rice of Ciherang variety showed the highest flavonoid content and antioxidant activity, 16.27mgQE/g ex and 575.36 G/mL, respectively. Germination duration of 24 hours showed the highest content of total phenol, flavonoid, and antioxidant activity, respectively 4.81 mg GAE/g ex, 18.60 mg QE/g ex, and 613.88 G/mL.
Formula Optimization and Characterization of Soybeans and Pearl Millet (Penisetum glaucum) Tempeh Using Simplex Lattice Design Methods Nurrizky, Hafiz Aulia; Wirawati, Chandra Utami; Surfiana, Surfiana; Nirmagustina, Dwi Eva
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.37488

Abstract

Abstract—Tempeh is a traditional Indonesian fermented food produced through the fermentation of soybeans with mold. Despite Indonesia's reliance on imported soybeans, the country possesses a wealth of locally available grains that have the potential to serve as alternative raw materials for tempeh production. These alternatives remain underutilized and insufficiently explored. The objectives of this research are (1) to optimize formulas using Indonesian indigenous grains (enjelai, sorghum, and pearl millet) as soybean tempeh substitutes, and (2) to characterize the chemical, microbiological, and antioxidant properties of tempeh. The primary response variable used to determine the optimal formulation is protein content, which must comply with the standards outlined in SNI 3144:2015. A Design of Experiments (DOE) was conducted using Mixture Design on Design-Expert 13 software with the Simplex Lattice Design (SLD) method. The optimal formula was selected based on a degree of desirability close to 1, and the model was validated by producing substituted tempeh products according to the resulting equation. The results showed that an 80:20 ratio of soybeans to pearl millet produces tempeh that meets SNI standards. The cubic model adequately explains the relationship between the experimental and predicted data, Y = 0.158375X1 + 0.033704X2 + 0.0000650X1X2 + 0.000016X1X2 (X1 - X2), where Y is tempeh protein content, X1 is soybean content, and X2 is pearl millet content. Pearl millet tempeh contained 15.94% protein, 12.8% fat, 2.47% fiber, 3.05 APM/g of coliform bacteria, and no detectable E. coli.  However, pearl millet tempeh exhibited low antioxidant properties, as shown by IC₅₀ values of 2,395.22 µg/mL and phenolic content of 0.43 mg GAE/g.
Analisis Pemasaran Produk Olahan Kakao Di Desa Sungai Langka Kabupaten Pesawaran Handayani, Sri; Nirmagustina, Dwi Eva; Wirawati, Chandra Utami; Noer, Irmayani; Kusmaria; Kartika, Tamara Eggy
AgriMalS Vol 5 No 1 (2025): Volume 5 Nomor 1 Tahun 2025
Publisher : Universitas Muhammadiyah Kotabumi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47637/agrimals.v5i1.1777

Abstract

Agribisnis kakao di Kabupaten Pesawaran mulai berkembang dengan meningkatnya hilirisasi produk olahan kakao. Persoalan aksesibilitas pasar kakao yang masih rendah menjadi tantangan bagi kelompok wanita tani yang disebabkan masih kecilnya skala produksi dan belum berkelanjutan, keterbatasan modal usaha, dan pemasaran masih secara individu serta masih lokal. Strategi pengembangan usaha kecil menengah produk olahan kakao di Desa Sungai Langka diperlukan untuk mendukung peningkatan ekonomi wilayah. Tujuan penelitian ini adalah mengidentifikasi faktor internal dan eksternal pengembangan usaha kecil menengah dan merumuskan strategi pengembengan usaha kecil menengah produk olahan kakao di Desa Sungai Langka Kabupaten Pesawaran. Lokasi penelitian dilaksanakan di Desa Sungai Langka Kabupaten Pesawarang. Responden pada penelitian ini adalah pelaku usaha kecil menengah olahan kakao. Metode penelitian ini menggunakan analisis deskripsi matematis analisis faktor internal dan eksternal menggunakan matriks IFE dan EFE, dan matriks SWOT. Dari hasil analisis SWOT UKM olahan kakao saat ini menempati titik kuadran IV, dimana strategi mendukung strategi yang agresif pada berbagai peluang dan kekuatan yang dimiliki. Strategi yang memiliki nilai TAS tertinggi yaitu peningkatan dan penambahan kerjasama dengan mitra pemasaran berbasis bisnis online.
Co-Authors D W Lukman, D W Dwi Desmiyeni Putri Dwi Eva Nirmagustina Handayani, Sri Kartika, Tamara Eggy Kurnia Khoerunnisa, Tiara Kusmaria Liana Verdini Noer, Irmayani Nurhayati - Nurhayati Nurhayati Nurrizky, Hafiz Aulia Oktaf Rina Sudarwanto, M B Surfiana Surfiana Wientarsih, I WINARTO Yana Sukaryana