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All Journal METANA Jurnal Sains dan Teknologi Pangan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI Jurnal Teknologi Hasil Pertanian Dedikasi: Jurnal Pengabdian Masyarakat Journal of Multidisciplinary Applied Natural Science Jurnal Teknologi Pengolahan Pertanian Communication in Food Science and Technology TeknoKreatif: Jurnal Pengabdian kepada Masyarakat
Rahmadi, Isnaini
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Energy Environmental Science Immunology & microbiology Library & Information Science Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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Penentuan Karakteristik Fisikokimia dan Fungsional Minuman Teh (Camellia sinensis L.) dalam Kemasan Pratiwi, Yunanda Anggi Ilda; Rahmadi, Isnaini; Muzakki, Wafi Adizara; Wahyuningtyas, Amalia
Communication in Food Science and Technology Vol. 3 No. 2 (2024): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v3i2.1936

Abstract

Tea contains chemical compounds that are beneficial to the body, such as phenolic compounds. Packaged tea drinks are obtained from steeping tea with the addition of water, sugar, synthetic flavors, stabilizers, acidity regulators, and food additives that are tightly packaged. This research aims to evaluate the suitability of the quality of packaged tea drinks based on SNI requirements and determine physicochemical characteristics which include pH and total dissolved solids, while functional properties include total phenols and antioxidant activity. This research used a purposive sampling technique designed with a Completely Randomized Design with two duplicate replications. The results of the physicochemical and functional characteristic tests were analyzed using the ANOVA method and DMRT with α=5%. The results show that ready-to-drink tea products have a pH value between 5.4–6.79, total dissolved solids with a value of 6.5–8.2 °Brix, and antioxidant activity with a value of 56.83%–79.15%, where in terms of physicochemical content and functional properties, the five samples of packaged tea drinks can be said to be good. However, only 3 of the 5 samples had phenol content that was in accordance with that required by SNI 3413 of 2011.
Penentuan umur simpan keripik buah dengan metode accelerated shelf life test model kadar air kritis: Determination of the shelf life of fruit chips using the accelerated shelf life test model critical water content Ramanda, Muhammad Rizky; Nasution, Syahrizal; Rahmadi, Isnaini; Munawaroh, Nina Lutfia
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.3788

Abstract

Fruit chips in Darsa Small and Medium Industry at Lampung products do not include an expiry date on the packaging label as important information that consumers must know. This study aims to estimate the shelf life of jackfruit, pineapple and banana chips using the Accelerated Shelf Life Test (ASLT) method with the Labuza equation critical moisture content approach model. The research was conducted by determining the initial water content, critical water content and equilibrium moisture content with other supporting variables such as packaging permeability, slope (b), product solid weight and packaging area. Based on the research results, the initial water content and critical water content of each fruit chips were 0.0348 and 0.0582 gH2O/g solid for jackfruit chips, 0.0348 and 0.0493 gH2O/g solid for pineapple chips, 0.0525 and 0.0741 gH2O/g solid for banana chips. while the equilibrium moisture content at 75% relative humidity at 30°C is -0.0537 g H2O/g solid in jackfruit chips, 0.01128 g H2O/g solid in pineapple chips and 0.0119 g H2O/g solid in banana chips. The Hasley equation model is the most suitable model to describe the water sorption isotherm phenomenon in jackfruit chips, while the Chen-Clayton equation model is suitable to describe the water sorption isotherm phenomenon in pineapple and banana chips products. The prediction of the shelf life of jackfruit and banana chips packed in nylon aluminum foil stored at 30°C with 75% RH is 2.6 months for jackfruit chips and 3 months for banana chips. While the prediction of the shelf life of pineapple chips packaged in metallized plastic paper is 4.2 months.
Pengembangan Mi Kering Berbahan Baku Ikan pada Kelompok Cikisa Gading Utara Kabupaten Pringsewu Rahmadi, Isnaini; Suhartini, Wildan; Lianti, Lita; Gumaran, Setyadi
DEDIKASI: Jurnal Pengabdian Masyarakat Vol 6 No 1 (2024): Dedikasi: Jurnal Pengabdian Masyarakat, Januari-Juni 2024
Publisher : Pusat Pengabdian Masyarakat LPPM IAIN Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32332/dedikasi.v6i1.8133

Abstract

Ikan merupakan sumber protein hewani yang menjadi komoditas unggulan kabupaten Pringsewu. Kelompok binaan Cikisa Gading Utara adalah salah satu unit usaha yang melihat peluang usaha produk mi kering berbahan baku ikan tersebut. Oleh karena itu, perlunya program Pengabdian kepada Masyarakat (PkM) untuk memberikan pelatihan dan pembinaan kelompok tersebut PkM ini dimulai dengan perencanaan pengabdian, pelaksanaan pengabdian dengan pelatihan pengembangan mi kering berbahan baku ikan serta evaluasi pengabdian. Kegiatan PkM menghasilkan mi kering yang merupakan hasil diskusi tim PkM, mitra dan penyuluh Dinas Perikanan Kabupaten Pringsewu. Kegiatan PkM menghasilkan mi kering berbahan baku ikan kiter sebanyak 15% dan ikan wader sebanyak 25% dari berat terigu yang digunakan. Mi kering dengan substitusi ikan wader sebanyak 25% memiliki kadar protein sebesar 14,89%, lebih tinggi dari tanpa menggunakan ikan wader (12,26%). Produk mi kering hasil PkM di UMKM Cikisa Gading Utara telah memiliki sertifikat halal.
Antosianin sebagai senyawa bioresponsif dalam kemasan cerdas untuk indikator kesegaran pangan: tinjauan komprehensif Yuliani, Hilka; Rasyid, Maya Indra; Rahmadi, Isnaini
Jurnal Teknologi Pengolahan Pertanian Vol 7, No 2 (2025): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v7i2.11204

Abstract

Kemasan cerdas terus berkembang karena mampu memberikan informasi kualitas pangan secara real-time. Salah satu jenis kemasan cerdas adalah indikator kesegaran. Indikator kesegaran didasarkan pada penggunaan pewarna yang sensitif terhadap variasi pH yang menyebabkan perubahan yang terlihat pada warna indikator. Antosianin cocok sebagai indikator karena memiliki spektrum serapan warna yang bervariasi menurut pH, suhu, dan keberadaan gas tertentu. Tulisan ini merangkum berbagai penelitian dalam persiapan indikator kesegaran berbasis antosianin dan aplikasinya dalam pemantauan kesegaran pangan. Literatur nasional dan internasional yang relevan ditinjau dan disusun. Faktor-faktor yang memengaruhi kinerja antosianin dan prinsip perubahan warna yang responsif terhadap pH juga ditinjau pada tulisan ini. Kesegaran pangan berkaitan dengan perubahan kimia akibat aktivitas mikroba. Oleh karena itu, indikator kesegaran harus ditempatkan di dalam kemasan. Jenis dan konsentrasi ekstrak antosianin berperan penting dalam menentukan sejauh mana perubahan karakteristik kemasan. Indikator kesegaran dapat dikembangkan dari antosianin dengan polimer atau campuran polimer, seperti pati, kitosan, polivinil alkohol, selulosa mikrokristalin, dan gelatin. Indikator kesegaran menggunakan antosianin menunjukkan potensinya sebagai indikator kesegaran pangan. Stabilitas label kesegaran dapat ditingkatkan dengan memanfaatkan teknologi nano.
Karakteristik Fisikokimia Mi Kering dengan Berbagai Rasio Ikan Barakuda (Sphyraena jello) dan Tepung Terigu Ajima, Adela Melati Thohiroh; Rahmadi, Isnaini; Suhartini, Wildan
Jurnal Teknologi Hasil Pertanian Vol 17, No 2 (2024): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i2.77544

Abstract

Protein consumption in Indonesia is relatively low. A person has a risk of health problems if they consume less protein. The protein content of barracuda fish meat is 20.45%, making it suitable to be the main ingredient of dry noodle products. The noodle's chewy texture, delicious taste, and affordable price make noodles a popular alternative to rice in Indonesia. In addition, the potential for barracuda fish in Indonesia in 2021 is 37.794,63 tons and in Lampung Province is 199,65 tons. The purpose of this study is to determine the effect of fortification levels of barracuda fish on yield, swellability, and chemical composition of dry noodles. Dry noodles formulation with the ratio of barracuda fish: wheat flour of 0:100, 10:90; 12,5: 87,5; 15:85; and 17,5:82,5. The analysis of dry noodles includes yield test, swellability, water content, fat, protein, ash, acid insoluble ash, and carbohydrates. The treatments were repeated two periods as replications. The result of this study showed that barracuda fish meat substitution has significant influences on yield, water content, fat content, protein content, ash content, acid insoluble ash content, and carbohydrate content of dry noodles. The best results were obtained at the composition level of barracuda fish and wheat flour of 15:85 with yield characteristics of 64,90%, swelling power of 104,17%, moisture content of 12,46%, fat content of 1,46%; protein content of 13,80%; ash content of 2,04%; acid insoluble ash content of 0.01%; carbohydrate content of 70,22%.
Co-Authors Adiliah, Anisa Ajima, Adela Melati Thohiroh Anisah, Nadya Apriana, Fera Dea Tio Mareta Fajriani, Rahmatul Fithriani, Dina Fitri, Rika Desla Gumaran, Setyadi Hariyanto, Duwi Hasbiyalloh, Hasbiyalloh Ilham Marvie Insyra, Athalla Rania Kusuma, Alfajar Puja Lianti, Lita Madi, Madi Maghfira, Yasmi Dyanti Masayu Nur Ulfa Maya Indra Rasyid Muhammad Rizky Ramanda Munawaroh, Nina Lutfia Muzakki, Wafi Adizara Naimah, Khoirun Pratiwi, Yunanda Anggi Ilda Putriutami, Humaira Puspita Rafi, Risfihan Rinaldi Ikhram Rudi Setiawan Suhartini, Wildan Syahrizal Nasution Talitha, Zada Agna Utami, Annisa Ayu Wahyuningtyas, Amalia Winni Nur Auli Yosi Syafitri