Article Per Year (5 Year)
p-Index From 2021 - 2026
0.702
P-Index
This Author published in this journals
All Journal Jurnal 'Aisyiyah Medika Journal of Technology and Food Processing (JTFP) Jurnal Ilmiah Nusantara
Eka Wijayanti
Universitas Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Social Sciences

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
DAMPAK SUHU PENYIMPANAN TERHADAP MUTU BIOFISIK DAN ORGANOLEPTIK PASCAPANEN KOMODITAS HOLTIKULTURA Widia Pangestika; Rifatul Masrikhiyah; Eka Wijayanti
Journal of Technology and Food Processing (JTFP) Vol. 6 No. 01 (2026): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v6i01.1931

Abstract

Quality degradation in fresh horticultural products macroscopically manifests in color changes and visual appearance, serving as primary determinants for consumer acceptance. This qualitative descriptive study aimed to map the visual deterioration patterns of ten selected commodities (apple, banana, tomato, cucumber, carrot, red bell pepper, orange, oyster mushroom, onion, and broccoli) over three days of storage. The thermal treatments evaluated included room temperature (28°C), refrigeration (4°C), and freezing (-18°C). Observations were objectified using a structured rubric encompassing chromatic fluctuation, epidermal integrity, dehydration percentage, and tissue exudation. Thematic analysis revealed that refrigeration generally decelerated the senescence rate but specifically triggered chilling injury pathogenesis, such as asymmetrical discoloration in tropical commodities like bananas. Conversely, freezing effectively preserved initial pigment stability, yet ice crystal induction caused mechanical damage resulting in severe drip loss post-thawing, particularly in high-moisture matrices. Meanwhile, ambient temperature accelerated osmotic dehydration and extreme enzymatic browning, with the most massive deterioration observed in oyster mushrooms. Based on these findings, it is concluded that visual indicator observations grounded in thermal biophysical mechanisms are highly applicable as a practical quality control instrument in food industry management systems
PANGAN FERMENTASI SEBAGAI PANGAN FUNGSIONAL: PERSPEKTIF NUTRISI DAN KESEHATAN Eka Wijayanti; Widia Pangestika; Rifatul Masrikhiyah
Journal of Technology and Food Processing (JTFP) Vol. 6 No. 01 (2026): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v6i01.1932

Abstract

Fermented foods are a type of functional food that has been extensively studied due to their potential to enhance nutritional value and provide health benefits. This journal review aims to analyse the role of fermented foods as functional foods from a nutritional and health perspective. The method used was a narrative literature review, examining ten scientific articles on various fermented foods, including fermented wheat, probiotic yoghurt, fermented whey protein, pearl millet and milk drinks, fermented sheep’s milk, plant-based medicinal food drinks, fermented goji berry juice, soya yoghurt, fermented chickpeas, and fermented chestnut protein. The results of the study indicate that fermentation by lactic acid bacteria, yeast, and moulds is capable of enhancing nutritional content, protein digestibility, and mineral bioavailability, as well as producing bioactive components such as functional peptides, essential amino acids, phenolics, flavonoids, D-pinitol, myo-inositol, γ-aminobutyric acid (GABA), polysaccharides, and short-chain fatty acids. These components contribute to antioxidant, anti-inflammatory, anti-diabetic, and anti-cancer activities, as well as improved metabolism, bone health, and the maintenance of gut microbiota. Consequently, fermented foods have the potential to be developed as functional foods to support the prevention and management of degenerative diseases.
Analysis of Trends and Risk Factors for Food Poisoning in Indonesia, 2022–2024 Eka Wijayanti
JURNAL ILMIAH NUSANTARA Vol. 3 No. 3 (2026): Jurnal Ilmiah Nusantara Mei 2026
Publisher : CV. KAMPUS AKADEMIK PUBLISING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61722/jinu.v3i3.9622

Abstract

Food poisoning remains as serious public health issue in Indonesia, in addition to its health impacts, food poisoning also imposes an economic burden due to rising medical costs and decreased community productivity. This study aims to analyze trends in food poisoning cases and identify risk factors contributing to these incidents in Indonesia during the years 2022-2024. The study employed a quantitative descriptive design using secondary data sourced from reports by the Center for Drug and Food Policy Analysis of the Indonesian Food and Drug Supervisor Agency (PUSAKOM BPOM RI). Analysis was conducted using trend analysis, descriptive epidemiology, and bivariate and multivariate analysis to determine associated and dominant factors. The results indicate that food poisoning trends are fluctuating, with a significant increase in 2023 and a decrease in 2024, although the number of cases remains higher than in 2022. The distribution of cases indicates that regions with high population density, such as Jakarta, East Java, and West Jawa, tend to have a higher number of cases, which is associated with inadequate sanitation facilities. Risk factor analysis indicates that the food poisoning is influenced by various dynamic factors, with age being a relatively consistent influencing factor. Younger age groups tend to face a higher risk, influenced by consumption behaviors and low adherence to food safety principles. Therefore, strengthening education on Clean and Healthy Living Behaviors (PHBS), enhancing food safety oversight, and reinforcing surveillance systems are crucial steps in supporting food poisoning prevention efforts in Indonesia.
ANALISIS ANGKA LEMPENG TOTAL PADA KOPI SUSU GULA AREN DARI BERBAGAI JENIS USAHA BERDASARKAN PENERAPAN HIGIENE DAN SANITASI Eka Wijayanti
Jurnal 'Aisyiyah Medika Vol 11, No 2 (2026): Agustus 2026 Jurnal 'Aisyiyah Medika
Publisher : stikes 'aisyiyah palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36729/jam.v11i2.1769

Abstract

Latar Belakang: Kopi susu gula aren merupakan minuman berbasis susu yang banyak dipasarkan oleh gerai waralaba maupun Usaha Mikro, Kecil, dan Menengah (UMKM). Kandungan nutrisi susu serta penanganan dan penyajian yang kurang higienis dapat meningkatkan risiko cemaran mikroba. Namun, informasi mengenai kualitas mikrobiologis kopi susu gula aren serta penerapan higiene dan sanitasi pada berbagai jenis usaha masih terbatas. Tujuan: Penelitian ini bertujuan mendeskripsikan nilai Angka Lempeng Total (ALT) serta penerapan higiene dan sanitasi pada masing-masing jenis usaha. Metode: Penelitian menggunakan desain observasional cross-sectional dengan enam sampel yang dipilih secara purposive dari tiga jenis usaha. Masing-masing usaha diambil sampel tanpa dan dengan es batu secara aseptis untuk pengujian ALT. Pengujian ALT menggunakan metode pour plate pada Plate Count Agar (PCA) mengacu ISO 4833-1:2013, sedangkan higiene sanitasi diamati menggunakan lembar checklist. Nilai ALT terendah ditemukan pada coffee shop waralaba, yaitu 2 × 10³ CFU/mL tanpa es batu dan 1,2 × 10⁴ CFU/mL dengan es batu. Hasil: Secara deskriptif higiene dan sanitasi yang lebih baik serta penambahan es batu diduga berkaitan dengan perbedaan nilai ALT. Intepretasi terbatas pada kualitas es batu yang tidak diperiksa dan jumlah sampel. Saran: Penelitian berikutnya perlu meningkatkan jumlah sampel, menguji ALT pada es batu, dan mengukur faktor penyimpanan. Kata Kunci: Angka Lempeng Total (ALT), cemaran mikroba, higiene dan sanitasi, kopi susu gula aren
Co-Authors Rifatul Masrikhiyah Widia Pangestika