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All Journal Sainteks Jurnal Keteknikan Pertanian Tropis dan Biosistem BERDIKARI : Jurnal Inovasi dan Penerapan Ipteks IJEMS (Indonesian Journal of Environmental Management and Sustainability) Jurnal Teknologi Pangan dan Hasil Pertanian Journal of Applied Food Technology Indonesia Journal of Halal Journal of Functional Food and Nutraceutical Journal of Agri-Food Science and Technology (JAFoST) Journal of Novel Engineering Science and Technology
Juwitaningtyas, Titisari
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Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Energy Environmental Science Mechanical Engineering Medicine & Pharmacology Nursing Public Health Other

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Penguatan Teknologi Olah Buah Salak dalam Upaya Peningkatan Kualitas Produk Juwitaningtyas, Titisari; Astuti, Erna; Tarmuji, Ali
Berdikari: Jurnal Inovasi dan Penerapan Ipteks Vol 8, No 2 (2020): August
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/bdr.8284

Abstract

Salak pondoh is a typical fruit of Sleman Regency which has been known domestically and abroad. Salak pondoh fruit has been generally marketed in fresh and processed form. The Agawe Santosa Community Association (MAS) located in Turi District, Sleman is one of the Micro, Small and Medium Enterprises (MSMEs) that produces various processed salak fruit. The availability of the fresh fruit as raw material for processing salak fruit has fluctuated due to the season, so the volume of processed salak fruit products also becomes unstable. This condition gets even worse because of the fruit processing technology which is still conventional. Efforts to maintain volume stability of salak fruit processed products need to be done so that fluctuations in producer income can be reduced. Community empowerment program or UMKM through strengthening the technology of salak fruit is a solution to maintain this stability. The empowerment of salak fruit processing technology is through the application of Vacuum Frying Technology (low pressure vacuum frying). This technology is able to guarantee that salak fruit processed products can be stored for a relatively long time. The application of Vacuum Frying technology is carried out in several stages, which are introduction, education (training and technology transfer practices), mentoring, and post-practice monitoring of technology application so that sustainability is guaranteed. Empowerment of UMKM Paguyuban MAS is said to be successful with indicators of increasing knowledge and skills in using Vacuum Frying (especially chips products) by 58.4%, packaging processed salak fruit products (chips) and production management by 60%, as well as guaranteeing business sustainability.
Intelligent Packaging as a pH-Indicator Based on Cassava Starch with Addition of Purple Sweet Potato Extract (Ipomoea batatas L.) Rahmadhia, Safinta Nurindra; Saputra, Yanas Anggana; Juwitaningtyas, Titisari; Rahayu, Wahidah Mahanani
Journal Akademik Universitas Swiss German Vol. 4 No. 1 (Aug 2022)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v4i1.90

Abstract

Intelligent packaging is an indicator that has the capability to the condition of packaged foods and their environment through an indicator. This study aims to determine anthocyanin levels, pH sensitivity, solubility, swelling, and water content in intelligent packaging based on cassava starch with the addition of purple sweet potato extract. The method of this research is separated into two stages, which are the extraction of purple sweet potato and the development of indicator film. Furthermore, this research is conducted to analyze the physico-chemical properties of the film. This research is used Completely Randomized Design (CRD) with various extracts on indicator films that are 0%; 5%; 10%; 15% (v/v). The results showed that the indicator film with 15% extract has the best pH sensitivity with the color result 76.07 (L), 23.56 (a), 7.88 (b), solubility 52.15%, swelling power 133.90%, and it has 15.46% water content. The addition of purple sweet potato extracts significantly affected the total anthocyanin of the film indicator and pH sensitivity. The more extracts added to the film, the more obvious the color changes, the higher the water content and solubility but the lower the swelling properties.
Chemical Properties and Total Plate Count of Dodol Packaged in Active Packing with the Addition of Klutuk Banana Leaf (Musa balbsiana Colla) Extract Rahmadhia, Safinta Nurindra; Sigit, Naufal Haudry; Juwitaningtyas, Titisari
Journal Akademik Universitas Swiss German Vol 5. No. 2 (Feb 2024)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v5i2.115

Abstract

Active packaging is packaging designed to extend shelf-life or to maintain or improve the quality of packaged food. The concept of active packaging is to add certain components to the packaged food system or the surrounding environment. Dodol is a perishable food because it has a high-water content. The deterioration typically manifests as the presence of microbial growth and rancidity on the dodol. To increase the shelf life and quality of dodol is by wrapping it with active packaging. This study aimed to determine the effect of using active packaging on the chemical properties (water content, peroxide number, and antioxidant activity) and total plate count (TPC) of dodol. Active packaging made from cassava starch with the addition of klutuk banana leaf extract (KBLE) of the wulung variety as a source of antioxidant compounds is made by casting method. This research was conducted in two variables, namely the Wulung variation of KBLE concentration (0% and 20% w/v) and storage time (0; 5; 10; 15; 20; 25; and 30 days). The results of this study indicate that the active packaging (F2) applied to dodol has a significant effect (p<0.05) on the water content, peroxide value, antioxidant activity, and TPC values of dodol. Dodol packaged using active packaging after 30 days had lower water content, peroxide value, and TPC values than dodol packaged without KBLE. In addition, the value of antioxidant activity in dodol and active KBLE packaging obtained higher values (37.5% on days 30th) than packaging that was not given KBLE.
IDENTIFIKASI TITIK KRITIS KEHALALAN BAHAN PANGAN PRODUK DODOL SALAK DI SARISA MERAPI KECAMATAN PAKEM, KABUPATEN SLEMAN, DAERAH ISTIMEWA YOGYAKARTA Habibah, Mutiara; Juwitaningtyas, Titisari
Indonesia Journal of Halal Vol 5, No 2 (2022): Indonesian Journal of Halal
Publisher : Pusat Kajian Halal Undip

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/halal.v5i2.15454

Abstract

Penelitian ini bertujuan untuk mengidentifikasi titik kritis kehalalan bahan pangan yang digunakan dalam pembuatan dodol salak di Sarisa Merapi. Metode pengambilan data yang digunakan ialah dengan pengamatan, praktik lapangan langsung, studi literatur dan dokumentasi. Adapun acuan yang digunakan dalam penetapan kehalalan bahan pangan ialah Undang-Undang No. 33 Tahun 2014 Tentang Jaminan Produk Halal dan Surat Keputusan LPPOM MUI nomor SK07/Dir/LPPOM MUI/I/13 Daftar Bahan Tidak Kritis (Halal Positive List of Materials). Hasil yang diperoleh dari kerja praktik ini menunjukkan terdapat bahan pangan yang menjadi titik kritis kehalalan produk yaitu pada perisa vanili bubuk dan juga gula pasir yang digunakan. Adapun pada proses pengolahan yang menjadi titik kritis kehalalan adalah proses pemasakan dan pendinginan, proses pengemasan dan proses pencucian. Pada proses pengolahan berpotensi terkontaminasi cemaran fisik dan kimia.
Quality Analysis of Fresh Milk Based on Specific Gravity Parameters at CV Cita Nasional in Central Java, Indonesia Rahmawati, Farida Dwi; Juwitaningtyas, Titisari
Journal of Novel Engineering Science and Technology Vol. 3 No. 02 (2024): Journal of Novel Engineering Science and Technology
Publisher : The Indonesian Institute of Science and Technology Research

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56741/jnest.v3i02.533

Abstract

In maintaining the quality of milk produced, it is necessary to supervise and control quality. One important aspect is controlling the specific gravity value of fresh milk. The specific gravity parameter of fresh milk is one of the determinants of whether the milk can be accepted or rejected as raw material. In addition, it is also a determining factor in determining the selling price of milk. To determine the quality control of the specific gravity of fresh milk, the control chart analysis method is used. The results of the analysis that have been carried out from various KUDs obtained the average specific gravity of fresh milk from Capita Farm KUD which is 1.0295 g / mL; the average specific gravity of fresh milk from KUD Cepogo is 1.0265 g/mL; the average specific gravity of fresh milk from Andini KUD is 1.0266 g/mL; the average specific gravity of fresh milk from Getasan KUD is 1.0268 g/mL, and the average specific gravity of fresh milk from Boyolali Kota KUD is 1.0292 g/mL. The specific gravity value of fresh milk supplied from various KUD can be concluded that the specific gravity value meet the company's quality standards, SNI, and existing literature so it is said that the specific gravity of fresh milk in CV Cita Nasional is in control, and can be accepted as raw material for making pasteurized milk.
Estimating the Shelf Life of Balado “DR” Cassava Chips Based on Free Fatty Acid Parameters with the Accelerated Shelf-Life Test Method Arrhenius Model Sari, Yuliana; Juwitaningtyas, Titisari
Journal of Applied Food Technology Vol 9, No 2 (2022)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.16193

Abstract

Balado cassava chips are one of the processed cassava chips wrapped with Balado seasoning. Balado cassava chips “DR” is one of the cassava chips produced in Sleman, Yogyakarta. The Balado “DR” cassava chip product that has been marketed to shops does not include an expiration date. Whereas information about the shelf life of a food product is one of the important details to be included on the label or packaging. It aims to ensure the quality and safety of a food product when it reaches consumers. During storage, Balado cassava chips can experience a decrease in quality in the form of rancidity caused by the fat content in Balado seasoning due to the hydrolysis process. Free fatty acid analysis or FFA can be used to measure quality degradation caused by the hydrolysis process. The purpose of this study was to estimate the shelf life of Balado “DR” cassava chips based on FFA parameters. The method of estimating the shelf life used is the Accelerated Shelf-Life Test (ASLT) Arrhenius Model. The test parameter used is Free Fatty Acid (FFA). Observations were made every 5 days at 40°C for 20 days and every 7 days at 30°C and 50°C for 28 days. The results showed that the higher the temperature and storage time, the higher the FFA contents. So that the quality of cassava chips decreases with increasing FFA value. Based on FFA analysis, the estimated shelf life of Balado “DR” cassava chips at storage temperatures of 30℃, 40℃ and 50℃, respectively, is 20 days, 18 days and 16 days.
Pendugaan Umur Simpan Tepung Salak (Salacca zalacca) Menggunakan Metode Accelerated Shelf Life Test (ASLT) Pendekatan Kadar Air Kritis Swastika, Aprellianti Dwi; Juwitaningtyas, Titisari
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 12 No. 1 (2024): April 2024
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2024.012.01.05

Abstract

Tepung salak merupakan produk alternatif dalam meningkatkan nilai jual dan memberikan umur simpan yang lebih lama terhadap buah salak. Salah satu UMKM yang memproduksi tepung salak yaitu Sarisa Merapi, tetapi masalah yang dihadapi oleh UMKM tersebut yaitu berkaitan dengan umur simpan produk yang masih berdasarkan perkiraan dengan menyimpan produk pada kondisi normal sehari-hari sampai produk dianggap tidak layak konsumsi dan sudah mengalami kerusakan fisik. Oleh karena itu penelitian ini bertujuan untuk mengetahui umur simpan tepung salak dengan menggunakan metode Accelerated Shelf Life Test (ASLT) pendekatan kadar air kritis. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) 1 faktor yaitu kelembaban relatif (RH). Pengkondisian RH menggunakan beberapa larutan garam jenuh yaitu MgCl2 (32%), Mg(NO3)2 (54%), NaCl (75%), KCl (84%) dan K2SO4 (97%). Setiap perlakuan dilakukan 3 kali pengulangan yang diawali dengan penentuan kadar air awal, kadar air kritis, kadar air kesetimbangan, slope kurva isotermis, dan penentuan umur simpan tepung salak yang dianalisis menggunakan persamaan Labuza. Hasil penelitian menunjukkan bahwa kadar air kritis tepung salak adalah 0.0784 g H2O/g padatan. Kurva isotermis sorpsi air (ISA) membentuk kurva sigmoid dengan persamaan yang diperoleh y= 0.1025x + 0.0051 dan R2= 0.9797. Hasil perhitungan pendugaan umur simpan tepung salak yang disimpan dalam kemasan polypropilen dengan ketebalan 0,08 mm pada RH 32, 54, 75, 84, dan 97% secara berturut-turut yaitu 325, 317, 311, 175, dan 114 hari.
Physicochemical Properties of Klutuk banana Leaves (Musa balbisiana Colla) Susu and Wulung Cultivars with its Potential as Antioxidant Rahmadhia, Safinta Nurindra; Juwitaningtyas, Titisari
Journal of Agri-Food Science and Technology Vol. 1 No. 1 (2020): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (454.794 KB) | DOI: 10.12928/jafost.v1i1.1942

Abstract

Banana leaf is mostly used as food packaging materials. The most often used leaf of banana trees is from Klutuk banana. Its leaf is the broadest and most durable among other banana leaf cultivars. However, the research of potential use of Klutuk banana leaf has not much done. In this research, the physical and chemical properties of Klutuk banana leaves will be observed from the very top to the bottom of the tree. Physical properties explored from Klutuk banana leaves are tensile strength, elongation, thickness, and color of the leaf. The leaf then will be extracted using methanol so that its antioxidant properties can be known. The leaf from the third petiole of Klutuk banana susu and wulung cultivars, has the best physical properties, i.e., mechanical, color, and antioxidant activity properties, and is best to use as food packaging material. The most significant activity of antioxidant is found from the first shoot of Klutuk banana susu and wulung leaf cultivars.
Formulation and Sensory Reception of Steamed Brownies with Avocado (Persea americana) Seeds as Additive Adisty, Amanda Dwi Oktavia; Rahayu, Wahidah Mahanani; Juwitaningtyas, Titisari
Journal of Agri-Food Science and Technology Vol. 1 No. 2 (2020): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (568.718 KB) | DOI: 10.12928/jafost.v1i2.2755

Abstract

Avocado (Persea americana) is a fruit part of the Lauraceae family, which can be widely found in tropical and subtropical regions. With an annual harvest of more than 300,000 tons in Indonesia and only flesh as edible part, avocado has large byproducts such as skin and seed. The later contains 23% of starch and fat, which can be utilized as an alternative source of starch. This study aimed to examine consumer preference for steamed brownies with avocado seed as additive. Preference was measured using a hedonic test on 55 untrained panelists at a measurable scale of 1-7. Results showed that brownies made by 90 g shredded avocado seed and 80 g wheat flour had the highest hedonic score for color, appearance, texture, aroma, and flavor of 4.4, 4.2, 4.1, 3.75, and 3.7, respectively. These results indicated the possibility to develop a better formula to produce steamed brownies with avocado seed preferable by consumers.
Analysis of COD (Chemical Oxygen Demand) on Liquid Waste of Cheese Production in PT. XYZ, Yogyakarta with Iodometric Titration Method Aini, Nurjannah; Juwitaningtyas, Titisari
Journal of Agri-Food Science and Technology Vol. 2 No. 2 (2021): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v2i2.5886

Abstract

PT. XYZ is one of food industry engaged in milk processing, organic cheese and creamer in Yogyakarta. Cheese production produces a large volume of liquid waste that it is used as natural fertilizer. Liquid waste of PT XYZ was not handled properly and pollute the environment. This research evaluates liquid waste using COD analysis. This study aims to determine the COD (Chemical Oxygen Demand) value of liquid waste produced by PT. XYZ and compared these results with the quality standards of liquid waste set by the government in Indonesia before being disposed of into the environment. Based on the results of the study, the average COD value of liquid waste produced by PT. XYZ is 97.28 mg / L. This result shows the COD value of liquid waste in PT. XYZ has met the quality standards in accordance with the Regulation of the Minister of Environment Number 5 of 2014 that the maximum limit of COD value in liquid waste is 100 mg / L.
Co-Authors Adisty, Amanda Dwi Oktavia Ahmed, Waled Abdo Aini, Nurjannah Ali Tarmuji Aprilia Fitriani Bakar, Mimi Hani Abu Bella, Rista Erna Astuti Febriani, Mazaya Adlina Habibah, Mutiara Halim, Judella Kusuma Kim, Byung Hong Laili, Shina Hajar Nur Majlan, Edy Haryanto Mardiyanti, Nurul Metaragakusuma, Andi Patiware Mutmainah Mutmainah Nurul Hidayah Putri, Dita Ananda Rahayu, Wahidah Mahanani Rahmadhia, Safinta Nurinda Rahmawati, Farida Dwi Saputra, Yanas Anggana Satar, Ibdal Sigit, Naufal Haudry Swastika, Aprellianti Dwi Syamsuddin, Arief Yuliana Sari