Oke Anandika Lestari, Oke Anandika
Program Studi Magister Ilmu Pangan, Sekolah Pascasarjana, Institut Pertanian Bogor, Bogor

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EVALUASI KOMPOSISI DAN GIZI BUBUR PEDAS DI KOTA PONTIANAK Tanjung, Safrina Arsi Sekar; Purwayanti, Sulvi; Lestari, Oke Anandika
Jurnal Sains Mahasiswa Pertanian Vol 6, No 1 (2017): April 2017
Publisher : Jurnal Sains Mahasiswa Pertanian

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This study aims to determine the composition and nutritional value of spicy porridge in Pontianak. This study used qualitative method by surveying and simple random sampling. Samples were taken from spicy porridge stall on five subdistrict of Pontianak which the stall criteria are produce the porridge by itself and the location at main street of each own subdistrict. The research conducted by interviewing the stall owner using questionnaire, recording and weighing all materials that used to produce spicy porridge. The observed variable are proximate analysis and crude fiber. Data were analyzed descriptively. The survey results showed that the ingredient type percentage used to produce spicy porrige at Pontianak are vegetables (51,43%), cereals (19,17%), spices (15,66%), and tubers (10,34%) respectively, while another used ingredients are less than 5%. The results of nutrition percentage are 70,61 % of water, carbohydrate 19,50 %, 6,29 % of fat, 1,65 % of protein, 1,38 % of crude fiber, and 0,57 % of ash.
TRANSFER TEKNOLOGI PENGOLAHAN BUAH MENJADI PRODUK KERIPIK DAN PERMEN JELLY Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
INOTEKS Vol 21, No 1: Februari 2017
Publisher : LPPM UNY

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The purpose of this community service is diversification of local fruit processed products, so that seasonal fruit can be consumed out of season in processed form. The group involved in this activity is Calikng Raya Jaya Farmers Group which is a local fruit processors and catholic women group which is a product marketers. The main training methods provided are fruit sorting techniques, fruit storage, and vacuum frying process. Also jelly sweets making process, product quality measurement, and product packaging. Product quality characteristics measured on chips are texture and also calories as nutritional information on the packaging label, while for jelly sweets are the water content. The results showed that fruit chips and jelly sweets can be used as alternatives products that have long shelf life. Processed fruit chips and jelly sweets can be used as alternative processed food that has potential as a source of income in Lingga Village, Kubu Raya Regency, West Kalimantan Province
KARAKTERISTIK FISIKOKIMIA DAN SENSORI BROWNIES PANGGANG PADA BERBAGAI SUBSTITUSI TERIGU DENGAN TEPUNG KOMPOSIT DARI TEPUNG TALAS DAN TEPUNG PISANG KEPOK Kurniawan, Mikhael Ricky; Dewi, Yohana S. Kusuma; Lestari, Oke Anandika
Jurnal Sains Mahasiswa Pertanian Vol 6, No 2 (2017): Oktober 2017
Publisher : Jurnal Sains Mahasiswa Pertanian

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ABSTRAK Penelitian ini bertujuan untuk mengetahui formulasi tepung komposit (tepung pisang kepok dan tepung talas) yang terbaik digunakan untuk substitusi terigu  pada pembuatan brownies panggang berdasarkan karakter fisikokimia dan sensori. Pembuatan brownies menggunakan bahan baku tepung komposit yang terbuat dari campuran tepung talas dan tepung pisang kepok. Pembuatan brownies menggunakan berbagai formulasi tepung, yaitu tepung terigu 100%, tepung pisang kepok 20% + tepung talas 60% + terigu 20%, tepung pisang kepok 30% + tepung talas 50% + terigu 20%, tepung pisang kepok 40% + tepung talas 40% + terigu 20%, tepung pisang kepok 50% + tepung talas 30% + terigu 20%, dan tepung pisang kepok 60% + tepung talas 20% + terigu 20%. Hasil menunjukan bahwa brownies substitusi terigu dengan tepung komposit berpengaruh nyata terhadap kadar air, kadar abu dan protein. Perlakuan terbaik adalah formulasi tepung pisang kepok 30 % +  tepung talas 50 % + terigu 20 % yang memiliki karakter fisikokimia yaitu kadar air 21,67 %, kadar abu 1,68 %, kadar lemak 25,58 %, kadar protein 6,35 %, kadar karbohidrat 44,55 % dan karakteristik sensori adalah warna 2,07 (putih keabu-abuan), aroma 3,10 (agak kuat) , tekstur 3,70 (agak empuk) dan rasa 4,27 (suka). Kata kunci : Brownies, Karakteristik, Pisang Kepok, Substitusi, Tepung, Talas, Tepung Komposit
ANALISIS KANDUNGAN GIZI DAN PENILAIAN ORGANOLEPTIK KUE BINGKE UMBI-UMBIAN PUTRI, MARDIANA; SKD, Yohana; Lestari, Oke Anandika
Jurnal Sains Mahasiswa Pertanian Vol 8, No 1 (2019): Januari 2019
Publisher : Jurnal Sains Mahasiswa Pertanian

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Penelitian ini  bertujuan untuk mengetahui kandungan gizi kue bingke dan penilaian organoleptik dari kue bingke dengan penambahan umbi-umbian. Penelitian ini dilakukan dengan survei kue bingke di Kota Pontianak dan penilaian organoleptik kue bingke yang dinilai dari kesukaan secara keseluruhan. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 1 faktor yaitu berdasarkan bahan baku umbi. Data yang diperoleh dianalisis dengan Anova taraf uji 5%.  Hasil penelitian menunjukkan penilaian organoleptik kue bingke yang paling disukai secara keseluruhan yaitu toko kue bingke 1. Kandungan gizi yang dihasilkan yaitu kue bingke original memiliki kadar air 64,19%, abu 0,55%, lemak 27,3%, protein 4,82% dan karbohidrat 3,13% . Kue bingke ubi jalar memiliki kadar air 64,64%, abu 0,76%, lemak 21,86%, protein 4,02% dan karbohidrat 8,73%. Kue bingke kentang memiliki kadar air 63,75%, abu 0,62%, lemak 22,07%, protein 4,82% dan karbohidrat 8,73.   Kata Kunci: Bingke, Kentang, ubi jalar.
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK KULIT PISANG BARANGAN (MUSA ACUMINATA L.) YANG DIPERKAYA DAGING IKAN LELE (CLARIAS SP.) CHANDRA, DEFRI ORCHIO; Dewi, Yohana Kusuma; Lestari, Oke Anandika
Jurnal Sains Mahasiswa Pertanian Vol 7, No 2 (2018): April 2018
Publisher : Jurnal Sains Mahasiswa Pertanian

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ABSTRAKKerupuk merupakan makanan kering yang dibuat dari tepung pati dengan penambahan bahan-bahan lainnya. Kulit pisang barangan (Musa acuminata L.) merupakan bagian dari buah yang kaya karbohidrat sehingga dapat dimanfaatkan sebagai bahan baku pembuatan kerupuk sekaligus menjadi alternatif permasalahan limbah. Peningkatan nutrisi kerupuk pati dilakukan dengan penambahan daging lele. Tujuan penelitian untuk mengetahui karakteristik fisikokimia dan organoleptik kerupuk kulit pisang barangan yang diperkaya daging lele. Penelitian ini menggunakan Rancangan Acak Kelompok dengan 1 faktor perlakuan yaitu komposisi perbandingan kulit pisang barangan dan daging ikan lele yang terdiri dari 4 taraf perlakuan dengan 6 kali ulangan. Hasil penelitian menunjukkan formulasi terbaik adalah 35 g kerupuk kulit pisang barangan yang ditambah 15 g daging ikan lele. Karakteristik fisikokimia formulasi terbaik kerupuk yang dihasilkan kadar air (8,51%), abu (1,17%), lemak (1,25%), protein (0,23%), dan kadar karbohidrat (88,60%). Karakteristik organoleptik formulasi kerupuk tersebut aroma 5,57 (suka), warna 5,33 (agak suka), rasa 5,77 (suka) dan kerenyahan 6,17 (suka).                                                                          Keywords :  Kerupuk, kulit pisang barangan, ikan lele
EKSTRAK FENOLIK KULIT BATANG POHON BAWANG HUTAN (SCORODOCARPUS BORNEENSIS BECC.) SEBAGAI ANTIOKSIDAN UNTUK MENGHAMBAT KERUSAKAN FILLET IKAN OLEH BAKTERI PROTEOLITIK Mastira, Susi; Kusuma Dewi, Yohana Sutiknyawati; Lestari, Oke Anandika
Jurnal Sains Mahasiswa Pertanian Vol 8, No 2 (2019): April 2019
Publisher : Jurnal Sains Mahasiswa Pertanian

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ABSTRACTPhenolic extract of stem bark of the garlic tree (Scorodocarpus borneensis Becc.) as an antioxidant to inhibit distruction of fish fillets by proteolytic bacteria has been studied. The aim of the study was to determine relationship of the concentration of phenolic extract (methanol:aquades 70/30 v/v) stem bark of the garlic tree with ist antioxidant and inhibitory the destruction of fish fillets by proteolytic bacteria. The study was carried out by maceration of the wood garlic stem bark using methanol:aquades (70:30 v/v). While percent growth inhibition of proteolytic bacteria was expressed descriptively. The results showed total phenol of 100 ppm extract (70 MeOH: 30 H2O, v/v) stem bark of the garlic tree was 463.87 ± 2.73 mg GAE / g. Antioxidant activity of 100 ppm was 93.07%. Immersion in 10% solution of phenolic antioxidant extract stem bark of the garlic tree able to inhibit the growth of proteolytic bacteria which resulted in microbial damage of fish fillets during storage at 15° .  Keywords : antioxidant, proteolytic bacterial, phenolic, stem bark of the garlic tree
KAJIAN PEMBUATAN PERMEN JELLY NANAS (ANANAS COMOSUS (L) MERR): PERBANDINGAN BAGIAN BUAH NANAS Sari, Sandytia Permata; Kusuma Dewi, Yohana Sutiknyawati; Lestari, Oke Anandika
Jurnal Sains Mahasiswa Pertanian Vol 8, No 2 (2019): April 2019
Publisher : Jurnal Sains Mahasiswa Pertanian

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ABSTRACT        Diversification of jelly-candy will be developed by pineaple flesh and core. the study of a pineapple jelly-candy (ananas comosus (l) merr): with different part of fruIt have find. The addition of pineapple core extract in the making of jelly-candy is a new breakthrough that makes jelly-candy more economical. The goal of this research was to find out of the best formulation of part of pineaple fruit best on physicochemical characterized and sensory evaluation. This research used randomized block design (RBD) of one factor, namely the proportion of flesh and core (f), consist of 5 levels are f(1): 100 % flesh; (f2):100 % core: f(3): 50 % flesh:50 % core; f(4): 25 % core:75 % flesh and f(5): 25 % flesh: 75 % core with 5 replications. The results showed that pineapple jelly candy-was produced by 100 % of core is the best formulation basev on physicochemical and sensory characterized. The physicochemical of pineapple jelly-candy were moisture content (12.40 %), ash content (0.46 %), Total Soluble Solid Solid  (27.14 °Brix), total acidity (0.06 %), Vitamin C (14.77 mg/100g), level of hardness (0.09 kgf). The best sensory characteristics were texture (3.8), the flavor of (3.20), aroma of (3.13), the color of (3.87), and preference 0f (3.63). The value of formulation De Garmo was (0.60).Keywords : core, flesh, pineapple, jelly-candy
NILAI BIOLOGIS MI KERING JAGUNG YANG DISUBSTITUSI TEPUNG JAGUNG TERMODIFIKASI MELALUI HEAT MOISTURE TREATMENT Palupi, Nurheni Sri; Kusnandar, Feri; Lestari, Oke Anandika
Jurnal Teknologi dan Industri Pangan Vol. 26 No. 1 (2015): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (302.058 KB) | DOI: 10.6066/jtip.2015.26.1.9

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The objective of this research was to determine the effects of physical modification of corn flour by heat moisture treatment (110°C, 6 hours) on the biological values of Heat Moisture Treated (HMT)-corn flour obtained as well as corn noodles substituted with the HMT-corn flour. The parameters tested which were directly associated were starch and protein digestibility in vitro while indirect parameters included the resistant starch and insoluble fiber contents. The chemical composition (protein, fat, carbohydrates, starch, amylose and amylopectin) of the substituted corn noodles were analyzed by chemical methods. In vitro dietary fiber of the noodles were determined gravimetrically whereas the resistant starch, starch and protein digestibility for both the HMT-corn flour and corn noodles substituted with 10% HMT-corn flour were determined using spectrophotometry. The HMT-corn flour had higher resistant starch and soluble fiber contents, but lower starch and protein digestibilities. Meanwhile, the substituted corn noodle had higher resistant starch and soluble fiber yet had significantly lower starch digestibility than those of corn noodle without HMT-corn flour.
INTRODUKSI PANGAN LOKAL PADA PRODUK OLAHAN IKAN SEBAGAI UPAYA PENINGKATAN DAYA SAING Dewi, Yohana Sutiknyawati Kusuma; Lestari, Oke Anandika; Soetignya, Widadi Padmarsari
Jurnal Pengabdian Pada Masyarakat Vol 4 No 4 (2019)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/002.201944.232

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LOCAL FOOD INTRODUCTIONS INTO FISH PROCESSED PRODUCT AS A WAY TO ENHANCE COMPETITIVE VALUE. Bilayuk Village is one of 18.25% underdeveloped village with IDM (Village Development Index) score below 0.491. Based on Forum Group Discussion results with village officials, one of the main reasons is the village?s human resources lack of knowledge. The lack of human resources knowledge leads to unutilised village?s local food. The abundant and unutilised local foods are tubers and san-sankng leaves. The tuber has potential as filling agent to reduce the amount of fish use in fish processed product, and san-sankq leaves can be used as flavour enhancer substitute (MSG). Therefore, in this community service activity, we provide training and assistance to fish cultivators in Bilayuk village to process the harvest into hekeng which enriched with tubers filling and used san-sankq leaves for seasoning. The purpose of the activity is to increase local competitive value of Bilayuk village with increasing knowledge in fish processing by processed it into hekeng made from local food. The results showed that there is increasing knowledge since audience never made hekeng and processing food without flavour enhancer before, 77% target audience understand how to make hekeng, 22% target audience really like the result, and the rest of the audience just like the result. All audience are practising how to make hekeng for their family consumption. The audience are expected to have interest to make hekeng to increase their family income.
PENGARUH HEAT MOISTURE TREATED (HMT) TERHADAP PROFIL GELATINISASI TEPUNG JAGUNG Lestari, Oke Anandika; Kusnandar, Feri; Palupi, Nurheni Sri
Jurnal Teknologi Pertanian Vol 16, No 1 (2015)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Tepung jagung merupakan salah satu bahan baku yang potensial untuk membuat mi jagung. Hasil pembuatan mi jagung terdahulu menghasilkan mi dengan kehilangan padatan selama pemasakan dan kelengketan yang tinggi, serta elastisitas yang rendah. Salah satu metode yang diketahui dapat memperbaiki kualitas tersebut adalah dengan melakukukan modifikasi pati secara Heat Moisture Treated (HMT). Tujuan dari penelitian ini adalah melihat pengaruh HMT terhadap profil gelatinisasi tepung jagung. Hasil penelitian menunjukkan bahwa terjadi perubahan profil gelatinisasi tepung jagung dari tipe B menjadi tipe C.