Papers by Endah Puspitojati
Foods, 2020
The physicochemical characteristics and textural properties of yellow croaker treated by hot air ... more The physicochemical characteristics and textural properties of yellow croaker treated by hot air drying (HAD), low temperature vacuum drying (LVD), and freeze drying (FD) methods were studied. The dried fish by LVD had the lowest moisture content and highest protein. The volatile basic nitrogen values of dried fish by HAD, LVD, and FD were 66.27, 34.38, and 33.03 mg/100 g sample, respectively. The predominant amino acids of dried fish treated by LVD and FD were lysine, taurine, alanine, and glutamic acid, and the predominant ones by HAD were the remaining amino acids analyzed in this study, except lysine, taurine, alanine, and glutamic acid. By using the color parameters, the L* and b* values by LVD showed light brown and yellow colors of the fish. The textural properties of dried fish by LVD were softer and more chewable than those of HAD and FD. In the stereo-micrographs, the flesh of dried fish by LVD compared to others showed minimization of texture damage, resilient tissues, mu...
Jurnal BETA (Biosistem dan Teknik Pertanian), 2019
Tujuan dari dilakukanya penelitian Ini adalah untuk menduga umur simpan benih padi menggunakan me... more Tujuan dari dilakukanya penelitian Ini adalah untuk menduga umur simpan benih padi menggunakan metode ASLT (Accelerrated Shelf Life Testing) dengan pendekatan model kadar air kritis. Adapun benih yang digunakan adalah benih varietas Ciherang dan varietas Inpari 30. Kemasan dari benih padi adalah plastic jenis Polipropilen (PP). Benih padi disimpan pada kondisi lingkungan (suhu 290C dan RH 75%). Pengamatan benih dianggap kritis ketika persentase daya berkecambah di bawah 80%. Ditemukan dari hasil pengukuran bahwa nilai permeabilitas kemasan (k/x) dari plastic PP adalah 0,013 gH2O/m2.day.mmHg. Pengamtan kadar air awal (Ma) adalah 13 %, kadar air kritis (Mc) adalah 29 %, total padatanya (WS) adalah 8,8 kg, dan perbedaan tekanan (?P) 1,15 mmHg. Sementara Inpari 30 memiliki nilai kadar air awal (Ma) 14%, kadar air kritis 29%, total padatannya (WS) 8,7 kg, dan ?P 0,9 mmHg. Dari nilai tersebut dapat diduga umur simpan dua varietas benih bersertifikat yang dikemas dalam plastik PP dan disi...
Food Technology and Biotechnology
Research background. High blood pressure is the most significant cause of mortality globally. Som... more Research background. High blood pressure is the most significant cause of mortality globally. Some fermented foods include ACE inhibitor peptides that help fight this disease. The ability of fermented jack bean (tempeh) to inhibit ACE during consumption has not been demonstrated. This study identified and characterised ACE inhibitor peptides from jack bean tempehh produced by small intestine absorption using the everted intestinal sacs model. Experimental approach. Sequentially, the protein extract of jack bean tempehh and unfermented jack bean was hydrolysed using pepsin-pancreatin for 240 min. The hydrolysed samples were then evaluated for the peptide absorption using three-segmented everted intestinal sacs (duodenum, jejunum, and ileum). The peptides absorbed from all intestine segments were mixed as the mixtures of peptides absorbed in the small intestine. Results and conclusion. The data showed that both jack bean tempehh and unfermented jack bean possessed the same peptide abs...
Jurnal Pengabdian Masyarakat Indonesia, Oct 24, 2022
Kajian ini bertujuan untuk mengetahui strategi pengembangan pemasaran online produk olahan lidah ... more Kajian ini bertujuan untuk mengetahui strategi pengembangan pemasaran online produk olahan lidah buaya yang mengalami penurunan penjualan secara offline selama masa pandemi. Kajian ini dilaksanakan pada bulan Maret 2022 sampai Juni 2022 yang berlokasi di Kelurahan Giwangan Kemantren Umbulharjo Kota Yogyakarta. Metode penelitian yang digunakan adalah mixed method dengan teknik pengambilan data melalui wawancara, kuesioner serta analisis data menggunakan analisis deskriptif SWOT (Strenght, Weakness, Opportunity and Treath). Penentuan responden dilakukan dengan purposive sampling. Analisis strategi pengembangan pemasaran online produk olahan lidah buaya diperoleh faktor-faktor internal dan eksternal yang kemudian dibobotkan menggunakan metode paired comparison scale. Hasil analisis matriks IE, berada pada kuadran I, yaitu strategi pertumbuhan dan hasil analisis matrik SWOT didapatkan sepuluh alternatif strategi. Strategi yang diprioritaskan, yaitu dengan meningkatkan kegiatan pemasaran secara online melalui media WhatApps dan dengan memanfaatkan antusias masyarakat dan dukungan dari pemerintah, diharapkan produk olahan lidah buaya milik Kelompok Tani Pelangi 43 dapat dijangkau oleh semua kalangan, sehingga dapat memperluas jangkauan pemasaran. Hal inilah yang menjadi prioritas penting dalam strategi pengembangan pemasaran online produk olahan lidah buaya pada
Jurnal Pengabdian Masyarakat Indonesia
Kegiatan pemberdayaan masyarakat ini bertujuan untuk mengetahui tingkat pengetahuan, sikap dan ke... more Kegiatan pemberdayaan masyarakat ini bertujuan untuk mengetahui tingkat pengetahuan, sikap dan keterampilan serta hubungan perilaku petani dengan penerapan pemupukan berimbang pada budidaya padi sawah. Penelitian dilaksanakan dari bulan Januari-Juli 2022 di Kalurahan Kalitirto Kapanewon Berbah Kabupaten Sleman Daerah Istimewa Yogyakarta. Pemilihan lokasi dilakukan dengan cara purposive sampling dengan penetapan populasi menggunakan target sampling serta penetapan responden menggunakan proportional random sampling. Pengumpulan data dengan wawancara dan kuisioner, indikator perilaku diukur menggunakan korelasi rank spearman dengan skala likert dan data yang dihasilkan adalah data ordinal. Selanjutnya data dianalisis menggunakan analisis deskriptif. Hasil kegiatan pemberdayaan masyarakat menunjukkan bahwa tingkat pengetahuan petani dalam pemupukan berimbang sebesar 75% termasuk dalam kategori sedang, tingkat sikap petani dalam pemupukan berimbang sebesar 79% termasuk dalam kategori tin...
Food Scientia : Journal of Food Science and Technology
Kristal jahe emprit merupakan salah satu produk olahan jahe yang diproses melalui proses kristali... more Kristal jahe emprit merupakan salah satu produk olahan jahe yang diproses melalui proses kristalisasi. Penelitian ini bertujuan untuk mengetahui tingkat perbedaan preferensi konsumen terhadap produk kristal jahe emprit berdasarkan atribut rasa, aroma, warna dan tekstur. Penelitian ini menggunakan metode mixed methods yang dilaksanakan pada bulan Februari sampai bulan Juli 2022. Produk kristal jahe emprit (X, Y dan Z) diperoleh dari beberapa produsen olahan jahe di Daerah Istimewa Yogyakarta (DIY) dengan responden di wilayah DIY. Hasil analisis data menunjukan bahwa terdapat perbedaan yang signifikan terhadap aroma, warna dan tekstur dari ketiga produk kristal jahe emprit dan tidak terdapat perbedaan yang signifikan pada atribut rasa produk kristal jahe emprit Tingkat preferensi konsumen terhadap produk X berada pada kategori kurang suka dengan nilai rata-rata 3,39, produk Y pada kategori suka dengan nilai rata-rata 4,00 dan produk Z pada kategori kurang suka dengan nilai rata-rata 3...
Jurnal Agrisistem: Seri Sosek dan Penyuluhan
Penelitian ini bertujuan untuk mengetahui faktor-faktor yang mempengaruhi minat anggota Kelompok ... more Penelitian ini bertujuan untuk mengetahui faktor-faktor yang mempengaruhi minat anggota Kelompok Wanita Tani (KWT) Pelangi Makmur dalam pengembangan usaha keripik tempe. Penelitian dilaksanakan mulai November 2020 sampai dengan April 2021 di Desa Karya Makmur, Kecamatan Pemali, Kabupaten Bangka. Metode penelitian dilakukan secara purposive baik di tingkat Kabupaten, Kecamatan, dan Desa. Sampel ditentukan secara sensus. Sampel dalam penelitian ini adalah anggota Kelompok Wanita Tani Pelangi Makmur (KWT) yang berjumlah 20 orang. Data diperoleh dengan wawancara dan menggunakan kuisioner yang disebarkan langsung ke anggota Kelompok Wanita Tani (KWT) Pelangi Makmur. Analisis statistik menggunakan Analisis Deskriptif dan Analisis Regresi Linear Berganda dengan pengujian hipotesis uji statistik T dan F. Hasil Analisis Deskriptif menunjukkan bahwa variabel usia, motivasi, dan minat memiliki kategori tinggi yaitu pada interval 77,78% - 100% sedangkan variabel pendidikan serta sarana dan pras...
Tropical Plantation Journal
The basic concept of organic farming prevents synthetic chemical compounds from using fertilizers... more The basic concept of organic farming prevents synthetic chemical compounds from using fertilizers, pesticides, and growth regulators. Natural insecticides are alternative pesticides in pest control on plants because they are available around us and have a good impact on the sustainability of the agricultural environment. This study aims to examine the level of toxicity of several alternative insecticides in controlling the walang sangit (Leptocorixa acuta). The research in the laboratory and greenhouse of Instiper Yogyakarta uses 3 natural ingredients, namely neem leaves, tobacco leaves, and C. Odorata weed leaves at 2 stages of L. acuta on instra 3-4 and adults. Observations were made by looking at pest mortality, attack rate, and yield and analyzed using SPSS 16 software. The results showed that tobacco leaf extract was the most effective source of insecticide, with a mortality rate of up to 90% and damage rates below 9%.
Jurnal Ilmu-Ilmu Pertanian, Dec 28, 2021
Penelitian ini bertujuan untuk membandingkan secara desriptif promosi online dan offline olahan d... more Penelitian ini bertujuan untuk membandingkan secara desriptif promosi online dan offline olahan daun kelor KWT Ngudi Rejeki ditinjau dari faktor produk, pasar, pelanggan dan anggaran. Penelitian ini dilaksanakan pada bulan November 2020-Juni 2021 di Kalurahan Trirenggo Kapanewon Bantul Kabupaten Bantul. Metode penelitian menggunakan wawancara dan kuisioner. Kajian ini melibatkan 30 responden yang terdiri atas produsen dan konsumen olahan kelor yang dipilih secara sampling jenuh dan accidental sampling. Analisis data dilakukan secara deskriptif. Hasil penelitian menunjukkan bahwa faktor produk, faktor pasar, faktor pelanggan dan faktor anggaran dalam promosi offline sedikit lebih tinggi dari promosi online, sehingga tingkat promosi yang lebih efektif mempengaruhi bauran promosi adalah promosi secara offline. Rendahnya promosi online menunjukkan bahwa perlu adanya sosialisasi tentang promosi online menggunakan facebook agar dapat meningkatkan promosi online.
Jurnal Ilmu-Ilmu Pertanian, 2021
This study aimed to determine the internal and external factors of Sedyo Lestari's Women Farm... more This study aimed to determine the internal and external factors of Sedyo Lestari's Women Farmer Group (KWT) to run a mushroom business and to identify priority strategies in mushroom business development. The study was conducted in Argosari Village, Sedayu Sub District, Bantul Regency and using mix method that combined qualitative and quantitative methods. The data collection was done by interview and questionnaire methods. This study involved 25 respondents who were selected by saturated sampling. The Data analysis was performed using SWOT. Research shows Internal factors analyzed using the IFE matrix got a total score of 2.87, and external factors analyzed by the EFE matrix got a total score of 3.76. Based on the IFE and EFE scores, it was known that the Sedyo Lestari group put in cell II and quadrant I in the IE matrix and SWOT quadrant, respectively. Therefore, the strategy that needs to be done is an aggressive strategy that takes advantage of opportunities and strengths fo...
Jurnal Ilmu-Ilmu Pertanian, 2021
Sanitation Standard Operating Procedure (SSOP) merupakan prosedur yang penting dalam menjaga kual... more Sanitation Standard Operating Procedure (SSOP) merupakan prosedur yang penting dalam menjaga kualitas dan mutu suatu produk makanan serta menjamin keamanan pangan dari suatu produk. Tujuan dari kajian ini yaitu untuk mengevaluasi penerapan SSOP produksi manisan carica pada UD. Eni Herbal yang berlokasi di Kecamatan Banjarmangu, Kabupaten Banjarnegara. Penelitian ini merupakan penelitian deskriptif kualitatif. Data primer diperoleh melalui observasi, wawancara, dan dokumentasi. Analisis data pada penelitian menggunakan analisis data kualitatif dengan mengkaji penerapan delapan kunci SSOP yang meliputi keamanan air, kebersihan permukaan yang kontak dengan produk, pencegahan kontaminasi silang, kebersihan pekerja, perlindungan dari adulterasi, pelabelan, pengendalian kesehatan karyawan, dan pemberantasan hama. Evaluasi penerapan SSOP dilakukan dengan membandingkan penerapan SSOP di objek penelitian dengan SSOP yang baik. Hasil penelitian menunjukkan bahwa delapan kunci SSOP sudah dilak...
AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment , 2021
This study aimed to determine the availability of technical, economic, and social aspects that su... more This study aimed to determine the availability of technical, economic, and social aspects that support the development of organic fertilizer business based on beef cattle manure in Karangtengah Prandon Village, Ngawi District, Ngawi Regency, Indonesia. The research method used interviews, questionnaires, and observation. This study involved 37 respondents who were selected by proportional random sampling technique. The data analysis was carried out by descriptive analysis. The results revealed that the availability of technical aspects has a potential of 64.4 percent, the availability of economic aspects has a potential of 62.7 percent, and the availability of social aspects has a potential of 47.9 percent. The most potential factor of technical aspect was the raw material availability in the location. Meanwhile, social factors, such as labor skills and leader community supports need to be increased. Developing a fertilizer business in Karang Tengah Prandon village may be accomplish...
JURNAL TRITON, 2021
Kajian ini bertujuan untuk mengetahui strategi pemasaran online produk olahan pangan yang mengala... more Kajian ini bertujuan untuk mengetahui strategi pemasaran online produk olahan pangan yang mengalami penurunan penjualan secara offline selama masa pandemi. Kajian ini dilaksanakan pada bulan Desember 2020 sampai Juni 2021 yang berlokasi di Kelurahan Sendangtirto Kapanewon Berbah Kabupaten Sleman, Daerah Istimewa Yogyakarta. Metode penelitian yang digunakan adalah mixed method concurrent triangulation strategy dengan teknik pengambilan data melalui wawancara, kuesioner serta analisis data menggunakan analisis deskriptif SWOT (Strenght, Weakness, Opportunity and Treath). Penentuan responden dilakukan dengan sampel jenuh bersyarat. Analisis strategi pemasaran online produk olahan pangan diperoleh faktor-faktor internal dan eksternal yang kemudian dibobotkan menggunakan metode paired comparison scale. Hasil analisis matriks internal eksternal, berada pada kuadran I, yaitu Strategi Pertumbuhan dan hasil analisis matrik SWOT didapatkan sembilan alternatif strategi. Strategi yang dipriorit...
Temulawak has a distinctive image of a bitter taste that causes some people are not willing to co... more Temulawak has a distinctive image of a bitter taste that causes some people are not willing to consume it. Though it contains an active compound such as curcumi-noids which has many health benefits for our bodies. This study aimed to minimize the bitter taste of temulawak through optimization of fermentation using yeast and to utilize the optimum one as raw material for temulawak’s ice cream. The methods used in this study is the Response Surface Methods using Design Expert Version 8.0 program that generated into 13 running formula. From the total formula obtained optimum fermen-tation of temulawak’s extracts which required yeast as much as 15 grams and 24 hours of fermentation time with curcuminoids content of 1.979%, 2.54 score of taste, 3.35 score of color, 2.78 score of flavor. Desirability of the product value reached 68.0%. Formula elected to use as raw material for producing ice cream. The result of ice cream showed that it had better quality of ice cream than used extracts w...
The easiness of rice processing is a challenge for the processed instant corn rice so the consume... more The easiness of rice processing is a challenge for the processed instant corn rice so the consumers can easily cook corn rice. In order to increase value added of corn rice as functional food, then rice bran can be added. The aims of this research were to determine the optimal composition of rice bran substitution in the production of instant rice bran- corn rice and to determine the characteristic of instant rice bran-corn rice. This research used Respond Surface Methods (Design Expert 9 Programs) which obtained 13 running formula. The formula provided an optimal solution at 0,900 level of desirability which treatment amount of rice brand by 9% and no soaking treatment. According to solution of program, resulted the characteristic of instant rice bran - corn rice with water content 2.58%, bulk density 45.9 %, porosity 87.3%, development volume 254% dan water absorption 206%. Keywords: Corn Rice, Rice Bran
Biodiesel is a promising alternative fuel that can be produced From vegetable oils, animal fats o... more Biodiesel is a promising alternative fuel that can be produced From vegetable oils, animal fats or recycled frying oil by esterification or transesterification with alcohol. Rice bran is one of an alternative feedstock to produce biodiesel. The aims of this research are to produce crude biodiesel by in situ esterification without incubation and incubation of rice bran at lipase optimum temperature and pH using sulfuric acid as catalyst, and to characterize rice bran biodiesel by analyzing concentration of fatty acid methyl ester (FAME), triglyceride, diglyceride and monoglyceride, biodiesel yield, density, viscosity, cetane index, cloud point and flash point. The research used in situ esterification. The extraction and biodiesel production occurred simultaneously. Rice bran was incubated at optimum temperature and pH before in situ esterification for one, two and three weeks incubation. Rice bran lipase had the highest activity of 7.89 pmol/ml minute at 33°C and pH 6. 50 gram rice b...
Yoghurt is a fermented food product produced worldwide using co-cultures of two species of lactic... more Yoghurt is a fermented food product produced worldwide using co-cultures of two species of lactic acid bacteria; streptococcus thermophilus and Lactobacillus bulgaricus. Study was carried out to evaluate the quality in chemical and sensory characteristics of plain yoghurt produced from sweet corn-soybean milk mixing during 15 days refrigerated storage. The reduction in pH can be due to breakdown of lactose into lactic acid. The lag time for the pH decrease during storage reflected the acidification rate of the culture involved. Yoghurt quality is therefore affected due to microbial growth. The pH value was 4 - 4,15. Organoleptic examination showed that yoghurt produced from sweet corn-soybean milk mixing in t ; l formulation had the highest acceptable degree in color, flavor, taste and consistency. The most favored yoghurt was then observed for its nutrient contents consisting water, ash, fat, protein, fiber, totat sucrose, vitamin C, vitamin A, and minerals. The water content of yo...
IOP Conference Series: Earth and Environmental Science, 2019
This study evaluated the change of hydrogen cyanide (HCN) content and concanavalin A (Con A) acti... more This study evaluated the change of hydrogen cyanide (HCN) content and concanavalin A (Con A) activity during the processing of jack bean tempe. In addition, the fate of protein of cooked tempe following in vitro gastrointestinal digestion was also investigated. The jack bean tempe was prepared by the step of the soaking-boiling-soaking-boiling-fermentation process. The mature tempe was harvested on 48 h of fermentation and followed by the cooking process for 10 min (T10) and 20 min (T20). The results showed the soaking, soaking-boiling, soaking-boiling-soaking, and soaking-boiling-soaking-boiling were able to decrease the HCN content of jack bean as much as 3.98; 85.88; 92.88 and 97.95%, respectively. It did not significantly change during fermentation with content for mature tempe was as low as 0.71 ppm, which is categorized as a safe level according to FAO. The haemagglutination assay of Con A showed the protein extracted from raw jack bean provided red blood cell clotting, while ...
IOP Conference Series: Earth and Environmental Science, 2019
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Papers by Endah Puspitojati