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KERUSAKAN PASCAPANEN PADA UBI KAYU HASIL PEMULIAAN SELAMA PENYIMPANAN Heldiyanti, Rina; Sutrisno, Sutrisno; Khumaida, Nurul; Darmawati, Emmy
Jurnal Agrotek Tropika Vol 8, No 2 (2020): JURNAL AGROTEK TROPIKA VOL 8, MEI 2020
Publisher : Departement of Agrotechnology, Agriculture Faculty, Universitas Lampung

Postharvest deterioration is a major problem which is an obstacle for cassava handling both for conventional cassava variety and mutant variety. There are two types of postharvest deterioration on cassava, namely postharvest primary deterioration (PPD) or primer deterioration of physiological deterioration, and microbiological deterioration. Damage can be minimized by carrying out storage in optimal conditions. This study aimed to determine the level of postharvest deterioration on cassava variety R and U during 35 days of storage. The storage treatment was storage consist of 1) wooden boxes and moist sawdust storage (P1) and 2)control storage (P2). The results indicated that RP2 and UP2 produced physiological deterioration by 25% on the 7th day of storage and reached 100% on the 35th day of storage. Meanwhile, the percentage of microbiological deterioration reached more than 20% on the 14th day of storage. On the other hand, RP1 and RP2 indicated good results. Both varieties experienced only less than 25% physiological deterioration and did not experience microbiological deterioration during storage.

PELATIHAN PENGEMASAN MINYAK KELAPA PADA KELOMPOK WANITA TANI AL-UMMAHAT DI DESA LENDANG NANGKA Rina Heldiyanti; Idiatul Fitri Danasari; Siska Ita Selvia; Ni Made Wirastika Sari
Jurnal Abdi Insani Vol 10 No 1 (2023): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v10i1.930

The Al-Ummahat Women Farmers Group is a group of productive women who produce various kinds of processed food products, but are still constrained by problems with product packaging. One of the superior products that need attention is coconut oil. The coconut oil produced by KWT has great potential to enter the modern market, but from a packaging point of view, it is still not feasible because it uses used plastic bottles and glass bottles. This service activity aims to provide traditional coconut oil packaging training to members of the KWT Al-Ummahat group, so as to create coconut oil that has selling value and attractiveness. The service method used is starting with a location survey to review the conditions and problems being faced by KWT. After getting the problem of community service activities, it is continued by providing socialization through presentations, demonstrations, packaging practices and evaluations. The output of this service activity is in the form of traditional coconut oil which has been packaged using polyethylene terephthalate (PET) bottles. Coconut oil that has been put into packaged bottles is then labeled with complete information such as brand, composition, manufacturer's address and contact, as well as the product's shelf life. Products that have been packaged and labeled are then ready to be marketed both offline in the modern market and online with a wider target market. Through packaging training, members are able to make products more attractive with proper packaging and product information, so they are ready to be marketed.

PENGGUNAAN BAHAN TAMBAHAN PANGAN (BTP) PADA IBU RUMAH TANGGA DI KELURAHAN PEJANGGIK KOTA MATARAM MUHAMMAD NIZHAR NAUFALI; NI WAYAN PUTU MEIKAPASA; RINA HELDIYANTI
GANEC SWARA Vol 17, No 2 (2023): Juni 2023
Publisher : Universitas Mahasaraswati K. Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35327/gara.v17i2.462

Problems of food additives are one component of various nutritional problems in society. The main cause is a lack of understanding and knowledge from the food industry players, followed by a lack of user or consumer attention to the quality and safety of the food consumed. Housewives play a very important role in the quality and safety of food within the family. This study aims to determine the extent about the housewives knowledge of using food additives. This research was conducted using a survey method with respondents who have children under five in the West Pajang Environment, Pejanggik Subdistrict, Mataram. The data collected from 66 respondents was obtained with Ms. Excel 2010. The results of the study indicated that the knowledge of mothers in the Pajang Barat environment, Pejanggik Subdistrict, Mataram City, regarding the use of BTP was in the very good category, especially in the definition of BTP, the types of preservatives and the effects of using BTP in the long term. Meanwhile, the attitude of the mothers has been good, except for the attitude to pay attention to the packaging labels before buying snacks. From these results we can be seen that there is a tendency between education, level of knowledge and attitudes shown by mothers in West Pajang regarding the use of good food additives

Sosialisasi Mengenai Gut Microbiota dan Probiotik Serta Perannya Bagi Kesehatan Saluran Cerna Pada Anak Gizi Kurang Husnita Komalasari; Destiana Adinda Putri; Lalu Danu Prima Arzani; Muhammad Nizhar Naufali; Nurul Hidayah; Rina Heldiyanti
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 4 No 1 (2023): ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : LPPM Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/adma.v4i1.2290

The purpose of this community service activity is to provide knowledge to the community about the gut microbiota and probiotics and their role in gastrointestinal health, especially in children with undernutrition. Children with malnutrition experience changes in the composition of the gut microbiota so that they are more susceptible to gastrointestinal infections. The gut microbiota can be positively or negatively related to influencing nutrient absorption in the gut. Probiotics are live bacteria that are able to provide health effects such as maintaining the balance of the intestinal microbiota and increasing the body's immunity. In this community service, there will be outreach activities regarding the gut microbiota and the importance of consuming probiotics as an effort to prevent dysbiosis at SDN 3 Belanting, East Lombok. This activity was carried out by Community Service Program (PKM) of Bumigora University. The implementation of this community service activity has been able to increase the knowledge of students and parents of targeted students of socialization regarding nutrition, nutritional status, gut microbiota, the importance of gastrointestinal health, especially its relation to nutritional status and the role of probiotics on digestive health.

PENGARUH KONSENTRASI GLUKOMANAN SEBAGAI EDIBLE COATING TERHADAP KADAR AIR DODOL RUMPUT LAUT SELAMA PENYIMPANAN: Bahasa Indonesia Rina Heldiyanti; Riezka Zuhriatika Rasyda; Destiana Adinda Putri
The Journal of Teknologi Pangan Vol 3 No 1 (2022): Food Innovation, Hazard and Agro-industry Development
Publisher : Faculty of Agricultural Technology

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

Glukomanan akan membentuk lapisan tipis mirip gel jika dilarutkan dalam air panas. Sifat ini berpotensi untuk dikembangkan sebagai kemasan pangan yang bersifat edible coating. Dodol rumput laut merupakan pangan semi basah. Penurunan mutu dodol rumput laut dapat diindikasikan dari penurunan kadar airnya. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi glukomanan sebagai edible coating terhadap kadar air dodol rumput laut selama penyimpanan. Penelitian dilakukan secara eksperimental di laboratorium menggunakan Rancangan Acak Lengkap (RAL) dengan konsentrasi glukomanan (M1: 0%, M2: 1%, M3: 1,5%, M4: 2% dan M5: 2,5%) sebagai faktor tunggal dengan 3 kali ulangan. Data dianalisis menggunakan ANOVA (Analysis of Variance) pada taraf nyata 5% sedangkan uji lanjut menggunakan uji BNJ (Beda Nyata Jujur). Hasil penelitian menunjukkan bahwa glukomanan 2% merupakan konsentrasi terbaik untuk edible coating dodol rumput laut, yaitu dapat mencegah penurunan kadar air menjadi hanya 10% selama 14 hari penyimpanan.

KAJIAN ILMIAH: KARAKTERISTIK UBI KAYU HASIL PEMULIAAN SEBAGAI SUMBER PANGAN MASA DEPAN Rina Heldiyanti
The Journal of Teknologi Pangan Vol 4 No 1 (2023): Bioprocessing and Sustainable Agricultural Technology
Publisher : Faculty of Agricultural Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v4i1.2684

Peningkatan produksi ubi kayu perlu dilakukan karena ubi kayu merupakan pilar dalam program diversifikasi pangan untuk mendukung ketahanan pangan nasional. Permintaan ubi kayu meningkat karena banyak digunakan tidak hanya dalam industri makanan tetapi juga dalam industri pakan, energi dan farmasi. Oleh karena itu, diperlukan kebijakan dimana penelitian ubikayu diarahkan pada pembentukan dan pemanfaatan kultivar genjah, berdaya hasil tinggi, dan berpati tinggi. Karakteristik ubi kayu yang penting untuk dikembangkan sebagai bahan pangan adalah produktivitas yang tinggi, kandungan pati yang tinggi dan kandungan asam sianida (HCN) yang rendah. Untuk mendapatkan karakter yang diinginkan, program pemuliaan dengan kebutuhan keragaman genetik tanaman yang tinggi perlu dilakukan melalui induksi mutasi menggunakan iradiasi Gamma. Penggunaan sinar gamma akan meningkatkan keragaman karakteristik karena kemampuannya mengubah struktur gen, struktur kromosom dan jumlah kromosom. Kajian literatur ini membedakan potensi ubi kayu dari pemuliaan dengan varietas berbeda sebagai sumber pangan potensial di masa depan berdasarkan karakteristiknya. Kajian ini bertujuan untuk memberikan informasi ideal dari berbagai penelitian mengenai perkembangan dan potensi ubi kayu mutan. Berdasarkan penelitian sebelumnya dapat diketahui bahwa setiap varietas ubi kayu mutan menunjukkan karakteristik yang berbeda dan juga pemanfaatan yang berbeda.

PENGARUH KONSENTRASI GLUKOMANAN SEBAGAI EDIBLE COATING TERHADAP KADAR AIR DODOL RUMPUT LAUT SELAMA PENYIMPANAN: Bahasa Indonesia Rina Heldiyanti; Riezka Zuhriatika Rasyda; Destiana Adinda Putri
The Journal of Teknologi Pangan Vol 3 No 1 (2022): Food Innovation, Hazard and Agro-industry Development
Publisher : Faculty of Agriculture Science & Technology

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

Glukomanan akan membentuk lapisan tipis mirip gel jika dilarutkan dalam air panas. Sifat ini berpotensi untuk dikembangkan sebagai kemasan pangan yang bersifat edible coating. Dodol rumput laut merupakan pangan semi basah. Penurunan mutu dodol rumput laut dapat diindikasikan dari penurunan kadar airnya. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi glukomanan sebagai edible coating terhadap kadar air dodol rumput laut selama penyimpanan. Penelitian dilakukan secara eksperimental di laboratorium menggunakan Rancangan Acak Lengkap (RAL) dengan konsentrasi glukomanan (M1: 0%, M2: 1%, M3: 1,5%, M4: 2% dan M5: 2,5%) sebagai faktor tunggal dengan 3 kali ulangan. Data dianalisis menggunakan ANOVA (Analysis of Variance) pada taraf nyata 5% sedangkan uji lanjut menggunakan uji BNJ (Beda Nyata Jujur). Hasil penelitian menunjukkan bahwa glukomanan 2% merupakan konsentrasi terbaik untuk edible coating dodol rumput laut, yaitu dapat mencegah penurunan kadar air menjadi hanya 10% selama 14 hari penyimpanan.

KAJIAN ILMIAH: KARAKTERISTIK UBI KAYU HASIL PEMULIAAN SEBAGAI SUMBER PANGAN MASA DEPAN Rina Heldiyanti
The Journal of Teknologi Pangan Vol 4 No 1 (2023): Bioprocessing and Sustainable Agricultural Technology
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v4i1.2684

It is necessary to increase cassava production because cassava is a pillar in the food diversification program to support national food security. The demand of cassava is increasing because it is widely use not only in food industry but also in feed, energy and pharmacy industry. Thus, a policy is needed where cassava research is directed at the formation and utilization of early-mature, high-yielding, high-starch cultivars. The important characteristics of cassava that need to be developed as a food ingredient are high productivity, high starch content and low cyanide acid (HCN) content. In order to get the desired character, breeding program with high plant genetic diversity requirements need to be carried out through mutation induction using Gamma irradiation. The use of gamma light will increase the characteristic diversity due to its ability to change gen structure, chromosome structure and amount of chromosome. This literature study differs on the potential of cassava from breeding with different varieties as a potential food source in the future based on its characteristics. The aim of this review was to give an ideal information from various researchs regarding the development and potential of mutant cassava. Based on previous researchs, it can be seen that each variety of mutant cassava shows different characteristics and also different utilization.

Effect of Inoculation Time for Indigenous Probiotic Bacteria Lactobacillus plantarum DAD-13 on the Physiochemical and Organoleptic Properties of Yoghurt Drink: Pengaruh Waktu Inokulasi Bakteri Probiotik Indigenous Lactobacillus plantarum DAD-13 terhadap Sifat Fisikokimia dan Organoleptik Yoghurt Drink Komalasari, Husnita; Karni, Ine; Heldiyanti, Rina; Arianto, Ahmad Rudi; Rahayu, Endang Sutriswati
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol. 9 No. 1 (2024): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v9i1.10121

Yoghurt drink is a product obtained from fermentation of milk by certain lactic acid bacteria. The aim of this research was to determine how the inoculation time of the indigenous probiotic bacteria Lactobacillus plantarum Dad-13 influences the physicochemical and organoleptic properties of functional plain yoghurt probiotic drink products. This research used an experimental method with a completely randomized design with a single factor, 4 treatments and 3 replications. Reaserch data were analyzed using diversity analysis and Duncan's multiple distance test at a significance level of 5% using SPSS and Minitab 17 software. The results showed that the use of probiotic bacteria significantly affected on viscosity, color L*, color a*, color b*, °HUE, pH, total dissolved solid, and fat content, but did not significantly influenced on protein content. The use of probiotics as a starter in yoghurt drinks increased viscosity, color brightness, pH and fat content, and have a lower total dissolved solid. The best treatment in this study was joint-inoculation who had viscosity 290,67 mPa.s; color L* 89,46; color a* 2,92; color b* 1,61; °HUE 29,47; pH 5,00; total dissolved solid 16,67 °brix; fat content 2,34 %; and protein content 4,12%. For the scoring test, this treatment has a non-sour taste; the aroma is slightly sour; Slightly thick texture and homogeneous consistency. Meanwhile, the hedonic test has a neutral taste, aroma and texture as well as a color, appearance and consistency were quite liked by the panelists.

Optimization of antioxidant activity and characterization of probiotic cascara beverage fermented using water kefir grain [Optimasi aktivitas antioksidan dan karakterisasi minuman probiotik cascara hasil fermentasi menggunakan bibit kefir air] Putri, Destiana Adinda; Nalurita, Indah; Heldiyanti, Rina; Zulkarnaen, Zulkarnaen
Jurnal Teknologi & Industri Hasil Pertanian Vol 29, No 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v29i2.109-121

Cascara is a beverage derived from dried coffee cherry pulp, known to have good functional value but with a short shelf life. Fermentation is a technique that can enhance cascara beverages' shelf life and quality and their functional value due to the presence of probiotics and increased antioxidant compounds. The study aimed to optimize the fermentation conditions of cascara tea with water kefir seeds to improve the microbiota content of Lactobacillus sp, Bifidobacterium sp, and Saccharomyces cerevisiae and the antioxidant activity of the beverage. The method in this study used Response Surface Methodology (RSM) with a design selection of Central Composite Design (CCD), using two independent variables, namely fermentation time (X1) and Grain Concentration (X2), with a response of antioxidant activity (%). The findings indicated that a fermentation period of 48 hours and a grain concentration of 8.58% resulted in a probiotic drink exhibiting the maximum antioxidant activity of 65.53%. This optimum treatment resulted in a drink with IC50 antioxidant activity of 173.66 ppm, total phenol 477.24 mg GAE/mL, brightness value (L*) 30.69, redness (a*) 14.06, yellowness (b*) 29.57, pH 3.57, TPT 8.80 (ᵒBrix), viscosity 1.62 mPa.s, total LAB 8.54 log CFU/ml, and total yeast & mold 10.93 log CFU/ml.

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