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All Journal Jurnal Pengabdian kepada Masyarakat ⁠International Journal of Sustainable Social Culture, Science Technology, Management, and Law Humanities
Yeni Kurniati
Program Studi Teknologi Pangan, Universitas ASA Indonesia, Jakarta Timur
Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Effect of Time and Temperature on TPC Parameters in WIP Products Dry Marination Process of Chicken Fillet Dhita Sari Siregar; Yeni Kurniati; Amelya Setyawati; Gita mutiara Annisa Chaerani; Tri Matya Ningrum; Palupi Purnhama Dewi; Febby Barita Lumban Tobing; Khoirunnisa Rahmah Shadrina
⁠International Journal of Sustainable Social Culture, Science Technology, Management, and Law Humanities Vol. 3 No. 1 (2026)
Publisher : Universitas Kristen Cipta Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71131/z0hbtq56

Abstract

Work in Process (WIP) dry-marinated chicken fillet is a semi-finished product that remains highly susceptible to microbial contamination before the cooking stage. Inadequate control of storage time and temperature during WIP handling may accelerate bacterial growth, thereby reducing product quality and compromising food safety. This study aimed to evaluate the effects of storage time and temperature on the Total Plate Count (TPC) of dry-marinated chicken fillet during the WIP stage. The study employed an experimental design by storing dry-marinated chicken fillets under different storage temperatures and holding times. Total Plate Count analysis was conducted using the standard pour plate method, and the obtained data were analyzed using analysis of variance (ANOVA) to determine the significance of treatment effects. The results demonstrated that both storage time and temperature significantly affected (P < 0.05) the TPC values. Increasing storage duration consistently increased bacterial populations, while higher storage temperatures accelerated microbial proliferation compared with refrigerated storage. The interaction between storage time and temperature indicated that improper WIP handling substantially increased the microbiological risk before the cooking process. Although dry marination may contribute to slowing bacterial growth through reduced water activity and antimicrobial effects of seasoning ingredients, these effects were insufficient to inhibit microbial proliferation during prolonged storage. Therefore, maintaining refrigerated storage and minimizing WIP holding time are essential to preserve microbiological quality and ensure compliance with food safety standards. These findings provide practical recommendations for optimizing WIP handling procedures and strengthening Hazard Analysis and Critical Control Point (HACCP)-based quality management in poultry processing industries.
SOSIALISASI SERTIFIKASI HALAL BAGI PELAKU UMKM DI KECAMATAN TAJURHALANG, KABUPATEN BOGOR Amelya Setyawati; Yeni Kurniati; Dhita Sari siregar; Hafzialman Hafzialman; Rima Hidayati; Aldrian Faqih Zanuar; Nugraha Susanto; Irma Handayana
J-ABDI: Jurnal Pengabdian kepada Masyarakat Vol. 5 No. 8 (2025): Januari 2026
Publisher : Bajang Institute

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Abstract

This socialization activity aimed to enhance the understanding of Micro, Small, and Medium Enterprises (MSMEs) in Tajurhalang District, Bogor Regency, regarding the importance of halal certification. The program provided education on registration processes, benefits, and guidelines for preparing Halal Product Assurance System (SJPH) documents. Methods included seminars, technical training, and mentoring. A total of 46 MSME participants attended this activity held on Sunday, January 12, 2025. Results indicated improved participant understanding of the benefits and procedures of halal certification. This initiative is expected to significantly increase the number of halal-certified products from MSMEs in Tajurhalang.
Co-Authors Aldrian Faqih Zanuar Amelya Setyawati Amelya Setyawati Dhita Sari Siregar Febby Barita Lumban Tobing Gita Mutiara Annisa Chaerani Hafzialman Hafzialman Irma Handayana Khoirunnisa Rahmah Shadrina Nugraha Susanto Palupi Purnhama Dewi Rima Hidayati Tri Matya Ningrum