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KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK COOKIES DENGAN PENAMBAHAN PUREE LABU KUNING DAN TEPUNG CANGKANG TELUR AYAM Suryati, Suryati; Maherawati, Maherawati; Hartanti, Lucky
FoodTech: Jurnal Teknologi Pangan Vol 2, No 1 (2019): Mei (2019)
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (682.507 KB) | DOI: 10.26418/jft.v2i1.38020

Abstract

Cookies are a popular snack for people. Additional of plk (pumkin puree) and tct (eggshell flour) will increase the nutritional value of cookies. The aims of this study is to determine the chemical and organoleptic characteristics of cookies made from pumpkin puree and chicken eggshell flour. The research using a Complete Randomized Block Design (CRBD) with singel factor that was the addition of eggshell flour and pumpkin puree (5:55, 7:53, 9:51, 11:49, 13:47, 15:45) and each treatment repeated 4 times so that 24 treatment combinations obtained. Data was analyzed statistically by using the ANOVA test, continued by HSD test. Organoleptic data was analyzed by Kruskall Walis test. The addition of pumpkin puree and chicken eggshell flour did not affect the water content, color, taste and overall preference level of the cookies produced, but did affect ash content, calcium levels and texture of cookies. Based on the effectiveness test (De Garmo), the best cookies are produced from a ratio of 7% chicken eggshell flour and 53% pumpkin puree with chemical characteristics : water content 4.206%, ash content 0.865%, calcium content 3.767%, texture 0.607 Kg Force, color 3.433 (likes), taste 3,533 (likes) and an overall average value of 3,600 (likes).
KAJIAN SUBSTITUSI TEPUNG TERIGU DENGAN PASTA JAGUNG MANIS (Zea mays saccharata sturt) PADA PEMBUATAN KUE BINGKE Imanuel, Riko; Priyono, Suko; Hartanti, Lucky
FoodTech: Jurnal Teknologi Pangan Vol 2, No 1 (2019): Mei (2019)
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (691.467 KB) | DOI: 10.26418/jft.v2i1.38022

Abstract

Bingke was a traditional cake that resembles a kue lumpur that was made of wheat flour, sugar, milk, coconut milk, egg, and salt. The purposes of this research were to know the best substitution of wheat flour and sweetcorn pasta in the making of Bingke cake and to find out the product of sweetcorn composition that the most preferred of consumers. This research used a randomized complete block design (RCBD) one factor that was the ratio of formulation between wheat flour and sweetcorn pasta was repeated four times by six levels. The observing parameters were measured of water content, developmental power and sensory. The data obtained were analyzed by the ANOVA test of a 5% test level. The results showed the best treatment for Bingke 15 g sweetcorn and 10 g wheat flour, water content 63.53% and developmental power 8.75%. The sensory characteristics of sweetcorn Bingke were the taste 4.0 (like), sweetness level 4.1 (like), texture 4.3 (like), and preference 4.4 (like). 
Kelompok Nelayan dan Wanita Nelayan di Selakau dan Pemangkat dalam Pengolahan Udang Rebon Menjadi Bubuk Terasi Kering Nurliza, Nurliza; Dolorosa, Eva; Hartanti, Lucky
Jurnal Pengabdi Vol 1, No 1 (2018): APRIL 2018
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat, Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (44.382 KB) | DOI: 10.26418/jpa.v1i1.25468

Abstract

In Selakau and Pemangkat, Sambas district, has the largest shrimp carts, particularly as Togok season, February to May. Everyday, each group of fishermen caught the shrimp for 50 kg to 1 tons. However, they faced some obstacles. In the rainy season, the catch was quickly decompose due to the absence of cool storage so that the shrimp are processed into solid pasta and pack it in a piece of newspaper, leaves or ordinary plastic. As the result, the durability and the quality of products are limited and had poor quality. Thus, the stakeholders, especially the local government be worried about the miss an opportunity to get added value in shrimp processed into a solid paste which could be taken by stakeholders of other regions through the innovation of a package which made the products more attractive with specific brands. This IbM tried to improve the self-sufficient and capable of group of fisherman and their women in solid paste of shrimp processing into powder which had the longer durability to get more added value. IbM was designed with training and practice. The results shown that solid paste of shrimp was processed into powder; polypropylene plastic packaging was used to get safety, durable, and hygienic products; the product had a label with an attractive design; certificate of training; PIRT license; some tool aids, i.e. The cool storage, impulse sealer power pack, vacuum sealer, digital scales, drying oven, hand plastic sealer, sieving, the lighters, seals, labels, cutting board, apron, etc.
ANALISIS PEMANFAATAN ROSELLA SEBAGI BAHAN PENGGUMPAL TAHU Hartanti, Lucky; Lestari, Oke Anandika
Edukasi: Jurnal Pendidikan Vol 16, No 1 (2018): Edukasi: Jurnal Pendidikan
Publisher : IKIP PGRI Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (390.906 KB)

Abstract

Ekstrak rosella berpotensi untuk dimanfaatkan sebagai bahan penggumpal alami protein kedelai sekaligus sebagai pewarna dan pengawet alami, serta meningkatkan nilai gizi tahu karena mengandung antioksidan alami. Penelitian bertujuan membuat tahu dengan menggunakan kelopak bunga rosella sebagai penggumpalnya. Ekstrak bunga rosella dengan jumlah dan konsentrasi tertentu dicampurkan dengan susu kedelai pada suhu yang berbeda yaitu pada suhu mendidih 100oC, suhu 65oC dan suhu 55oC selanjutnya diendapkan dan dipress dalam waktu tertentu. Tahu yang diperolah diukur  rendemannya, protein, kadar air, kandungan vitamin c dan total asamnya. Tahu rosella yang dihasilkan memiliki rendemen yaitu pada kisaran 26,25% - 30% dari berat larutan sari kedelai. Kandungan vitamin C tertinggi terdapat pada tahu yang menggunakan suhu pencampuran terendah 55oC yaitu sebesar 30,8 mg/100 gr bahan, kadar protein tertinggi (4,2%) dan kadar air (80,65%) dimiliki oleh perlakuan pada suhu 65oC. Sedangkan total asam berada pada kisaran 0,22 - 0,38.Kata Kunci: penggumpal, protein, rosella, suhu, tahu.
Kajian Agronomis dan Kualitas Tepung Berbahan Ubi Kayu Lokal Hartanti, Lucky; Syamsunihar, Anang; Wijaya, Ketut Anom
Pro Food Vol 3 No 2 (2017): Pro Food
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v3i2.57

Abstract

Cassava flour has a good potential to substitute wheat flour for various food products and have a good opportunity to developed. The farmers prefer to cultivate local types of cassava compared to superior varieties national. Fresh cassavas contain cyanide acid (HCN), which is harmful to health. Knowledge and skills in processing of cassava is needed to produce fresh cassava become safety product. The aimed of this research was to conducted to: 1) Examine the agronomic potential of local cassava as raw material for cassava flour industry , 2) Study quality cassava flour produced from three different types of local cassava.  Cassava used in this study was a local type i.e.: “ketan”, “Pb”, “Sambung”. The method of processing cassava flour was dried cassava method “gaplek”, wet method “tapioka fermentation method “mocaf”. In general all types of local cassava had a good agronomic potential and safe to be processed into cassava flour. Mocaf from “Pb” type  gave the best result. The best tapioca was produced from “ketan” type of cassava.   Key Words: Cassava Flour, HCN, Local Types of Cassava   ABSTRAK   Tepung ubi kayu mampu menggantikan tepung terigu untuk berbagai produk pangan  dan berpeluang bagus untuk dikembangkan. Petani lebih suka membudidayakan ubi kayu jenis lokal dibandingkan dengan varietas unggul nasional. Ubi kayu segar mengandung HCN yang berbahaya bagi kesehatan. Diperlukan teknik yang baik untuk mengolah ubi kayu menjadi produk yang aman dikonsumsi oleh masyarakat. Tujuan penelitian ini adalah: 1) Mengkaji potensi agronomis ubi kayu jenis lokal sebagai bahan baku industri tepung ubi kayu.2)  Mengkaji kualitas tepung ubi kayu yang dihasilkandari tiga jenis ubi kayu lokal yang berbeda Ubi kayu yang dipakai dalam penelitian adalah ubi kayu lokal jenis ketan, Pb dan ubi sambung. Metode pengolahan tepung ubi kayu yang dilakukan adalah metode kering gaplek, metode basah tapioca dan metode fermentasi mocaf. Secara umum semua ubi kayu jenis lokal berpotensi agronomis dan aman untuk diolah menjadi tepung ubi kayu. Mocaf dari ubi jenis Pb memberikan hasil terbaik. Tapioka terbaik dihasilkan dari ubi kayu  jenis ketan.   Kata Kunci :HCN, Tepung ubi kayu, Ubi kayu lokal