Suliantari Suliantari
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PEMBUATAN YOGHURT SUSU SAPI SEGAR DENGAN PENAMBAHAN PUREE UBI JALAR UNGU Mustika, Sari; Yasni, Sedarnawati; Suliantari, Suliantari
Journal Teknik Elektro Vol 2 No 3 (2019): Jurnal Pendidikan Teknologi Kejuruan
Publisher : Pascasarjana Fakultas Teknik Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptk.v2i3.5923

Abstract

Pembuatan yoghurt susu sapi segar dengan penambahan puree ubi jalar ungu merupakan diversifikasi dalam pembuatan yoghurt. Tujuan dari penelitian ini adalah untuk menganalisis pengaruh penambahan puree ubi jalar ungu terhadap pH, viskositas, total asam tertitrasi dan total padatan terlarut pada pembuatan yoghurt. Dalam penelitian ini digunakan rancangan percobaan RAL (rancangan acak lengkap) untuk pengujian terhadap pH, viskositas, total asam tertitrasi dan total padatan terlarut dengan 3 perlakuan dan 2 ulangan, kemudian dilanjutkan dengan uji beda nyata Tukey jika terdapat hasil beda nyata pada setiap perlakuan. Perlakuan yang diberikan adalah penambahan puree ubi jalar ungu sebanyak 4%, 6% dan 8%. Dari hasil penelitian, terpilih formula dengan penambahan puree ubi jalar ungu sebanyak 8% dengan karakteristik sebagai berikut: pH 4.14, total asam tertitrasi 1.26%, viskositas 1154.5 cp, total  padatan terlarut 2.2o Brix, dan total bakteri asam laktat 1.25x109 cfu/ml.
INTERVENSI TAHU UNGU MAMPU MEMPERBAIKI PROFIL LIPID DARAH SUBJEK PENDERITA DIABETES MELITUS TIPE-2 Amrizal, Sri Novalina; Zakaria, Fransiska Rungkat; Chasanah, Ekowati; Suliantari, Suliantari
Jurnal Gizi dan Pangan Vol. 12 No. 3 (2017)
Publisher : Food and Nutrition Society of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (338.862 KB) | DOI: 10.25182/jgp.2017.12.3.225-230

Abstract

This study aimed to determine the effect of purple tofu intervention made from black soybean seeds in improving blood lipid profile of diabetics. Intervention of purple tofu was performed for 28 days and 20 subjects selected purposively and divided into two groups, control and treated. Tofu was served in soup form as much as 85 g. Significant improvement was identified in blood lipid profile of subjects after intervention (p<0.05). Decreased lipid profile occurred in triglycerides, low density lipoprotein (LDL), total cholesterol, and high density lipoproteins (HDL) (175.60±72.61 mg/dl to 123.70±29.50 mg/dl; 133.76±47.00 mg/dl to 98.96±13.81 mg/dl; 207.00±52.26 mg/dl to 154.40±50.89 mg/dl; 48.90±3.24 mg/dl to 30.80±7.09 mg/dl, respectively). Overall, black soy improves blood lipid profile of type 2 diabetes mellitus subjects, involving decreased triglycerides, LDL, and total cholesterol levels, but has not been able to increase HDL levels.
EVALUASI CIRI MEKANIS DAN FISIS BIOPLASTIK DARI CAMPURAN POLI (ASAM LAKTAT) DENGAN POLISAKARIDA Paramawati, Raffi; Wijaya, Christofora Hanny; Achmadi, Suminar Setiati; Suliantari, Suliantari
Jurnal Ilmu Pertanian Indonesia Vol. 12 No. 2 (2007): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (256.964 KB)

Abstract

The study was aimed to evaluate physical and mechanical characteristics of blend of polylactic acid (PLA)and four types of polysaccharides, namely carrageenan, agar, tapioca, and garut starch. Agar and carrageenanshowed their ability to blend well with the PLA at a temperature of approximately 60ac, which was easilyobserved. Film sheets that were casted manually with better properties needed additives of triethanolamine oroleic acid, in terms of tensile strength, elastic modulus, and percent elongation at break which were categorizedas medium compared to other biodegradable plastics. Microstructure of the selected film revealed irregularformation of surface or amorphous, indicating that these films cannot be stored for a long period of time.