Papers by ELLY KURNIAWATI, S.TP, MP
JOFE : Journal of Food Engineering
Flakes termasuk golongan makanan ringan yang ekstrudat memiliki kadar air yang rendah. Flakes dap... more Flakes termasuk golongan makanan ringan yang ekstrudat memiliki kadar air yang rendah. Flakes dapat menjadi solusi untuk sarapan instan karena penyajiannya mudah dan cepat. Penambahan tepung labu kuning dan tepung edamame dalam pembuatan flakes dapat menjadi solusi pangan yang memiliki protein dan serat pangan tinggi. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi tepung labu kuning dan tepung edamame terhadap sifat kimia dan sensoris flakes. Terdapat 7 perlakuan diantaranya full tepung labu kuning, dan penambahan tepung edamame sebanyak 2,5%; 5,0%; 7,5%; 10%; 12,5%; dan 15%. Hasil penelitian menunjukkan flakes yang paling diminati adalah flakes dengan konsentrasi tepung labu kuning 7,5%.
JOFE : Journal of Food Engineering
Flakes is a ready-to-eat cereal product that uses raw materials with high starch carbohydrates wh... more Flakes is a ready-to-eat cereal product that uses raw materials with high starch carbohydrates which function to produce flakes with a more robust structure. The aim of this study was to determine the effect of adding pumpkin flour on the quality characteristics of yellow sweet potato flour-based flakes drink. The flakes study used the RAL method with 7 treatments and 3 repetitions namely F0 (100% yellow sweet potato flour), F1 (2.6% addition of pumpkin flour), F2 (5.2% addition of pumpkin flour), F3 (7,8% addition of pumpkin flour), F4 (10,5% addition), F5% (13,1% addition of pumpkin flour), F6 (15,7% addition of pumpkin flour). The results showed that there was a significantly different effect on the test for water content, ash content, protein content, fat content, carbohydrate content, color hedonic test, aroma hedonic test, taste hedonic test, texture hedonic test, overall hedonic test, color hedonic quality test , aroma hedonic quality test, taste hedonic quality test, textu...
Yellow pumpkin (Cucurbita moscata) is a local plant that is yet optimally utilized. It has been r... more Yellow pumpkin (Cucurbita moscata) is a local plant that is yet optimally utilized. It has been reported that drying temperature and pre-treatment of metabisulfite greatly affected the total phenolic contents and antioxidant activity of pumpkin flour. Response Surface Methodology (RSM) considered to be a powerful tool to optimize process conditions in order to get a high yield of particular response. Process optimization was done based on the Box-Behnken construction that consisted of 12 factorial treatments and 5 replicates of central point treatments. Factorial treatment as an independent variable were immersion of metabisulfite (15-45 min), temperature of draying (75-85C), and duration of drying (8-12 h). Based on the data acquired by BoxBehnken Design, a quadratic model can predict the response at any point. The response variables correlated well with the independent variables according to the multiple regression analysis. The R of the model fitted for total phenolic content and...
IOP Conference Series: Earth and Environmental Science, 2020
The aim of the study was to evaluate antimicrobial activity of essential oil from plants as natur... more The aim of the study was to evaluate antimicrobial activity of essential oil from plants as natural antimicrobial to inhibit Listeria monocytogenes. A total of 6 essential oil extracted from galangal (Alpinia galanga), ginger (Zingiber officinale), lemongrass (Cymbopogon citratus), orange skin (Citrus sinensis), rosemary (Rosmarinus officinalis) and turmeric (Curcuma longa). By using Minimum Inhibitory Concentration (MIC), the highest and lowest antimicrobial activity of essential oil to inhibit the growth of L. monocytogenes was found on lemongrass oil (0.32 % ± 0.12 %) and turmeric (7.46 % ± 2.79%), respectively. By using disc diffusion assay, the highest antimicrobial activity to against L. monocytogenes was shown by lemongrass oil (7.46 ± 2.79 mm). There is no antimicrobial activity observed in orange peel oil. Out of the essential oil tested, lemongrass oil showed the most promising natural antimicrobial to inhibit L. monocytogenes.
IOP Conference Series: Earth and Environmental Science, 2018
The aim of the study was to evaluate antimicrobial activity of essential oil from local plants or... more The aim of the study was to evaluate antimicrobial activity of essential oil from local plants or plants cultivated in Indonesia against three food-borne pathogens, Salmonella Thypimurium, Bacillus cereus and Staphylococcus aureus. A total 6 essential oil extracted from ginger (Zingiber officinale), turmeric (Curcuma longa), candlenut (Aleurites moluccanus), lemongrass (Cymbopogon citratus), clove bud (Syzygium aromaticum), and galangal (Alpinia galanga). By using disc diffusion assay, the highest antimicrobial activity against S. Tyhimurium, B. cereus and S. aureus was shown by clove bud oil (3.67 + 0.58 mm), lemongrass oil (3.58 + 0.14 mm) and clove bud oil (5.25 + 0.75 mm), respectively. By using Minimum Inhibitory Concentration (MIC), the concentration of essential oil to inhibit the growth of S. Tyhimurium, B. cereus and S. aureus was found on clove bud oil for 0.39 %, lemongrass oil for 1.56 % and clove bud oil for 0.78 %, respectively. Out of the essential oil tested, clove bud oil and lemongrass oil showed promising antibacterial activity against S. Thypimurium, B. cereus and S. aureus.
The partner village development program (PPDM) has been carried out about the production of ant s... more The partner village development program (PPDM) has been carried out about the production of ant sugar from coconut sap in the village of Wonosobo, Banyuwangi Regency as a college partner. This activity is intended to assist government programs in the development of coconut sugar products into Healthy Coconut Sugar (Helicos) products. This is expected to be the main icon and driver of the Village to become the center of Helicos products. The service program activities are carried out on April 16 - July 4, 2018. In the implementation of this activity, participants who work as print palm sugar producers participated. With this activity, partners get new understanding and skills in making innovation-based palm sugar. Community service is carried out by coaching partners through diversification of coconut sugar products into Helicos ants, improving product quality by applying hygine-sanitation, K3 during harvesting, processing and storage. The results of the dedication program can be see...
TEPUNG EDAMAME (Glycine max (L) Merrill) SEBAGAI SUMBER SERAT PANGAN DAN OLIGOSAKARIDA : KARAKTERISASI SIFAT KIMIA DAN FISIKOKIMIA SERTA EFEK FISIOLOGISNYA
Pengaruh diet tinggi serat bekatul jagung dan agar-agar terhadap profil lipid dan sifat digesta tikus sprague dawley
IOP Conference Series: Earth and Environmental Science
Production of a variety of bread is driven by the consumer interest in bringing a unique and heal... more Production of a variety of bread is driven by the consumer interest in bringing a unique and healthier bread to the table. This study was aimed to evaluate the effect of partial substitution of pumpkin flour on physical properties and cellular structure of pumpkin bread. Pumpkin breads were made by partially substituting wheat flour with 5% to 20% of pumpkin flour. The physical properties and cellular structures of breads were evaluated. Breads specific volume decreased significantly at 10% and at higher level of pumpkin flour enrichment. Pumpkin flour did not affect the texture of enriched bread compared to that of control breads. The lightness of crumb decreased significantly with 10% of pumpkin flour enrichment. Inversely, the redness and yellowness increased significantly at the level of enrichment of 5% and 10%, respectively. Pumpkin flour enrichment affected significantly the cellular structured of enriched breads except of cell density. Mean cell area of enriched breads was smaller than that of control breads. At the level of 20%, pumpkin flour enrichment increased significantly the cell area of enriched bread. We suggest the use of pumpkin flour less than 10% in manufacturing pumpkin enriched bread without compromising its physical properties. At higher level, the pumpkin flour enrichment can be done to improve the cellular structures of bread. 6 Authors would like to thank to the Ministry of Research, Technology and Higher Education the Republic of Indonesia for financing this study. Authors also wishing to thank Kyungpook National University for supporting this study through research fund.
Optimasi Proses Pembuatan Tepung Labu Kuning Menggunakan Response Surface Methodology Untuk Meningkatkan Aktivitas Antioksidannya
Jurnal Teknologi dan Industri Pangan
Menyimak dapat didefinisikan sebagai suatu aktifitas yang mencakup kegiatan mendengar dari bunyi ... more Menyimak dapat didefinisikan sebagai suatu aktifitas yang mencakup kegiatan mendengar dari bunyi bahasa, mengidentifikasi, menilik, dan mereaksikan atas makna yang terkandung dalam bahan simakan. Pada kesempatan ini saya akan membahas tentang listening yang menggunakan model pembelajaran CTL. Pembelajaran Kontekstual (Contextual Teaching and Learning/CTL) merupakan suatu proses pendidikan yang holistik dan bertujuan memotivasi siswa untuk memahami makna materi pelajaran yang dipelajarinya dengan mengkaitkan materi tersebut dengan konteks kehidupan mereka sehari-hari (konteks pribadi, sosial, dan kultural) sehingga siswa memiliki pengetahuan/keterampilan yang secara fleksibel dapat diterapkan (ditransfer) dari satu permasalahan /konteks ke permasalahan/ konteks lainnya. Pendekatan kontekstual sudah lama dikembangkan oleh John Dewey pada tahun 1916,yaitu sebagai filosofi belajar yang menekankan pada pengembangan minat dan pengalaman siswa. Kontekstual (Contextual Teaching and Learning...
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Papers by ELLY KURNIAWATI, S.TP, MP