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Menampilkan 1–10 dari 14 artikel
THE EFFECT OF BOILING TIME VARIATIONS ON THE CHARACTERISTICS OF MILLET SEED SNACK BARS (PANICUM MILIACEUM)
Widyastuti, Retno
; Asmoro, Novian Wely
; Febrianti, Anisya
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 9
, No 2
(2025)
Millet seeds are one of the sources of carbohydrates that have the potential to be used as an alternative to non-rice food. However, information on its processing is still limited, another weakness is that millet seeds are difficult to grind because the skin sticks tightly. There needs to be innovation in processing, including making snack bars. Snack bars are one of the solid food preparations that have complete nutritional content and are made from a combination of several food ingredients wit...
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Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max)
Febriana Ramadhan Abdi, Yenny
; Ayu Putri Pamungkas, Niken
; Nur Rochmah, Alfi
; Putri Suleman, Dininurilmi
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
The use of taro tuber flour as a substitute for wheat flour in food processing is one of the preferences that can be made to reduce dependence on the use of wheat flour by innovating or increasing the use of non- wheat flour. One of the types of processed foods that can utilize taro tuber flour is Cookies. In addition, Cookies can also be added with additional nutritional content in the form of protein from edamame flour. The purpose of this study was to determine the effect of the addition of t...
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Prebiotics Properties of Oolong Tea
Alfi Nur Rochmah
; Choiriyah, Nurul Azizah
; Abdi, Yenny Febriana Ramadhan
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Oolong tea is a semi-fermented tea derived from Camellia sinensis leaves. Oolong tea contains high polyphenol compounds that act as antioxidants and prebiotics. However, studies related to the prebiotic properties of oolong tea are still limited. This review aims to discuss scientific research that supports the concept of oolong tea polyphenol compounds as prebiotics. Oolong tea polyphenol compounds have low bioavailability. The part of the polyphenols that are not absorbed by the small intestin...
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Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition
Rochmah, Alfi Nur
; Ningrum, Widya Rafika
; Zulfa, Fitriyah
; Rukmakharisma, Prajwalita
; Abdi, Yenny Febriana Ramadhan
; Mulyani, Rizka
; Adi, Prakoso
; Suleman, Dininurilmi Putri
; Nadhilah, Dini
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 5
, No 1
(2025)
Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the...
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EVALUASI SUBSTITUSI TEPUNG KULIT KAKAO DAN TEPUNG KULIT CARICA PADA BOLU KUKUS
Harsanto, Bovi Wira
; Widyastuti, Retno
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 8
, No 1
(2024)
Tepung terigu menjadi bahan penting dalam pembuatan produk roti dan kue, seperti bolu kukus. Hal tersebut dikarenakan adanya gluten yang terkandung dalam tepung terigu, yang mampu berkontribusi terhadap mutu adonan yang baik. Namun, sejumlah kelemahan ditemukan pada penggunaan tepung terigu, seperti masalah ketergantungan impor gandum, tingginya indeks glikemik, dan masalah kesehatan usus. Pencarian tepung non-terigu melalui pemanfaatan limbah kulit kakao dan kulit carica menjadi upaya potensial...
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Analysis for the Presence of Borax in IRTs and MSMEs Producing Karak in Bulu
Lucky, Lucky Sanjaya
; Widyastuti, Retno
; Hartati, Sri
Journal of Food and Agricultural Product
Vol 4
, No 1
(2024)
Home Industry products and Micro, Small and Medium Enterprises (MSMEs) in the form of traditional foods are widely developed in Sukoharjo Regency. Traditional food karak crackers are one of the products favored by the people of Central Java, especially Sukoharjo Regency. Karak crackers are a food that is much loved by the community because it tastes savory, cheap and can be used for side dishes and snacks. The main ingredient in making karak crackers is poor quality rice or rice groats with adde...
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The Effect of the Ratio of Rice Flour and Breadfruit Starch (Artocarpus communis) on the Characteristics of Cendol
Listyana Dewi Farahdiga
; Handayani, Catur Budi
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 4
, No 1
(2024)
Breadfruit is a fruit that grows widely in Indonesia. The use of breadfruit is still very limited, namely fried or boiled as a snack. Breadfruit has a high carbohydrate content, resulting in quite a lot of starch extraction. One way to increase the use of breadfruit is to process it into breadfruit starch. Breadfruit starch has a high amylose and amylopectin content so it can be used as a chewing agent in cendol production. The aim of this research is to obtain the ratio of breadfruit starch in...
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Penyuluhan Dalam Rangka Pengembangan Usaha Produk Olahan Porang pada Kelompok Usaha Sahabat Petani Porang Sukoharjo
Dewati, Rosita
; Setyarini, Agung
; Harinta, Yos Wahyu
; Widyastuti, Retno
Indonesian Journal of Empowerment and Community Service
Vol 4
, No 2
(2023)
Potensi pengembangan porang di Indonesia masih sangat besar. Selama ini, di Indonesia porang hanya di olah hingga bentuk chips kering, belum menjadi produk akhir. Sedangkan produk akhir dari olahan porang sejatinya memiliki harga yang tinggi. Melalui potensi-potensi tersebut, petani porang di desa Kamal Kecamatan Bulu Kabupaten Sukoharjo berinisiatif mengolah porang menjadi produk olahan yang bernilai tinggi juga bergizi tinggi. Sahabat Petani Porang Sukoharjo (SPPS) merupakan perkumpulan dari p...
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POTENSI BIR PLETOK SEBAGAI MINUMAN FUNGSIONAL KOMERSIAL
Putra, Andre Yusuf Trisna
; Defri, Ifwarisan
; Saputro, Erwan Adi
; Widyastuti, Retno
Agrisaintifika : Jurnal Ilmu - Ilmu Pertanian
Vol 7
, No 1
(2023)
Bir pletok merupakan minuman diwariskan secara turun-menurun oleh masyarakat Betawi. Bir pletok muncul pada saat masa penjajahan Belanda. Minuman ini terbuat dari campuran rempah seperti jahe, kayu manis, cengkeh, secang, kapulaga, merica, biji pala, cabe jawa, dan gula. Proses pembuatan bir pletok terdiri dari pemilihan bahan baku, pencucian, perebusan, penyaringan, dan pengemasan. Minuman ini berpotensi dikembangkan menjadi salah satu produk komersial unggulan. Inovasi peningkatan kualitas pro...
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Sifat Kimia dan Organoleptik Sirup Daun Sirsak (Annona muricata L.) dengan Variasi Konsentrasi Gula
Noormala, Rofiqoh Husni
; Asmoro, Novian Wely
; Widyastuti, Retno
Journal of Food and Agricultural Product
Vol 2
, No 2
(2022)
Tanaman sirsak memiliki daun dengan kandungan antioksidan yang tinggi. Daun sirsak juga memiliki berbagai manfaat diantaranya sebagai antibiotik, antiinflamasi, detoksifikasi dan antibakteri. Selama ini daun sirsak hanya diolah menjadi obat tradisional selain itu hanya dimanfaatkan masyarakat sebagai pakan ternak. Salah satu upaya membuat daun sirsak lebih diminati yaitu dibuat produk olahan sirup. Berdasarkan SNI pembuatan sirup yaitu mengandung ?65% gula sehingga dilakukan penambahan gula deng...
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