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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
Nur Wulandari
IPB University
Agriculture, Biological Sciences & Forestry Engineering

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Fulfillment of Distribution Permit Requirements for Yoghurt MSMEs Rini Prastyanty; Winiati P. Rahayu; Nur Wulandari
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 3 (2025): June 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i3.1012-1021

Abstract

Micro, small and medium enterprises (MSMEs) face challenges in obtaining distribution permits from the Indonesian Food and Drug Authority (BPOM) for food produced domestically, due to their limited knowledge and competence in implementing good manufacturing practices (GMP) and preparing the registration requirements. This study aimed to: (1) improve the achievement of GMP implementation in yoghurt MSMEs in preparation to get distribution permits; and (2) verify the fostering results of yoghurt MSMEs through microbiological testing. Field observations and interviews were conducted over the owner or manager of seven yoghurt MSMEs using assessment form, and mentoring program was developed to help the MSMEs fulfill permit requirements. Verification was done through microbiological testing. Results of the study showed that yogurt enterprises with ratings A, B, and C were found to have one MSME each (14.3%), while four MSMEs (57.1%) were at D ratings.  The mentoring program for two MSMEs (A and B ratings) showed the decrease of unconformities and increase of MSME rating from B to A. The mentoring program has been successful in bringing the two MSMEs to fulfill all registration requirements for processed food distribution permit. The result of the Salmonella test on yoghurt samples was negative, and the presence of Enterobacteriaceae was within the permissible limits (<10 colonies/g). Keywords: GMP, MSME, Processed food, Distribution permit, Yoghurt.
Product Development of High Carotenoids Chocolate Confectionery Based on Red Palm Olein Oleogel Tria Amanda; Nur Wulandari; Dase Hunaefi
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 5 (2025): October 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i5.1893-1904

Abstract

Red palm oil (RPO)-based oleogel had potential as a substitute for cocoa butter substitute (CBS) in the manufacture of chocolate confectionery. This study aimed to obtain the optimum formula of chocolate confectionery with RPO-based oleogel and determine the physicochemical characteristics, sensory profile and hedonic rating, nutrition facts, and contribution to meet the vitamin A requirement. The methods used were: (1) manufacture and characterization of RPO-based oleogel, (2) optimization formulas of chocolate confectionery with RPO-based oleogel by D-optimal mixture design, and (3) characterization of chocolate confectionery with RPO-based oleogel. The result showed that RPO-based oleogel had a high carotenoid content of 545.87±3.39 mg/kg and slip melting point of 46.67‒47.83°C. The optimum formula was 17.780% CBS, 13.880% RPO-based oleogel, and 3.340% stearin which had a texture of 1861.49 gf and total carotenoids of 207.861 mg/kg. The sensory profile of chocolate confectionery with RPO-based oleogel based on the RATA method was yellow color; sweet, milk, fatty, and vanilla flavor; sweet, bitter, and fatty aftertaste; hard texture; melted, sandy, and sticky mouthfeel. The score of children panelists’ liking was 4.52 (liked extremely). One serving size of this product fulfilled 12% of the daily vitamin A requirement from the total requirement of 600 RE.
Development of Hypoallergenic “Pindang” Tongkol (Euthynnus affinis) Processed by Pressurized Heating Regina Caely Saing; Nur Wulandari; Nurheni Sri Palupi
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 2 (2026): April 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i2.499-509

Abstract

Tongkol (Euthynnus affinis) or Mackerel tuna consumption in Indonesia remains limited due to the presence of the allergenic protein parvalbumin. This study aimed to evaluate the chemical composition, physical properties, protein molecular weight profile, and allergenicity of pindang tongkol processed by pressurized heating. A Completely Randomized Design with three autoclave time treatments (15, 20, and 25 min) at 150 °C and 0.103 MPa was applied. Chemical composition and physical properties were analyzed, protein profiles were determined using SDS-PAGE, protein concentration by the Bradford method, and texture by Texture Profile Analysis (TPA). Allergenicity was assessed qualitatively by immunoblotting and quantitatively by ELISA. Pressurized heating altered the chemical composition and physical properties of tongkol. SDS-PAGE revealed protein band at 10–12 kDa, suspected to be parvalbumin, in all samples; however, immunoblotting detected parvalbumin only in the raw sample. Allergen content decreased by 71, 86, and 97% after 15, 20, and 25 min of heating, respectively, compared to raw fish. Pressurized heating during pindang processing effectively reduced allergenicity and may improve the safety of mackerel tongkol consumption for individuals with fish protein hypersensitivity
Kinetics of Thermal-Induced Physical Quality Alterations in Chicken Meat Processing Nadya Klaresza Audrey; Eko Hari Purnomo; Nur Wulandari
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 1 (2026): February 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i1.110-123

Abstract

Thermal processing of food often leads to a reduction in quality, highlighting the need to optimize heating conditions based on the kinetics of quality changes. This study investigated the physical quality of chicken meat—including cooking loss, water-holding capacity, texture, and color—during heating in a water bath (75 and 95 °C) and a pressure cooker (110 °C) for defined durations and modeled the kinetics of these changes. Heat distribution tests confirmed uniform temperatures, as indicated by minimal differences between thermocouples and the cold spot, while heat penetration tests ensured thorough heating, with lag times of 18.25 ± 2.25, 16.13 ± 4.58, and 19.25 ± 4.77 minutes at 75, 95, and 110 °C, respectively. Changes in physical quality at constant temperatures followed first-order reaction kinetics, and the temperature effect was described using the Arrhenius equation. The Arrhenius model revealed that higher temperatures accelerated the rate of quality changes, resulting in increased cooking loss, shear force, L*, and browning index, whereas water-holding capacity and cohesiveness decreased. Comparison of the D and Z values for physical quality parameters with those of Clostridium botulinum spores (D121.1 °C = 0.22 min, Z = 10 °C) suggested that high-temperature, short-time treatments could minimize detrimental changes in chicken meat while effectively inactivating target microorganisms.
Co-Authors Dase Hunaefi Eko Hari Purnomo Nadya Klaresza Audrey Palupi, Nurheni Sri Regina Caely Saing Rini Prastyanty Tria Amanda Winiati P. Rahayu