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All Journal International Journal of Advances in Applied Sciences Sainteks Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Ilmu Pangan dan Hasil Pertanian 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 Halal Science and Research Journal of Novel Engineering Science and Technology

Juwitaningtyas, Titisari

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Author-ID : 1808903

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 Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Environmental Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Other

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Analisis penggunaan bahan tambahan pangan (BTP) ibu rumah tangga di yogyakarta dalam aspek perilaku, sikap, dan pengetahuan Khairi, Amalya Nurul; Juwitaningtyas, Titisari; Narwanti, Iin Nurul
Journal of Halal Science and Research Vol. 1 No. 1 (2020): September
Publisher : Universitas Ahmad Dahlan

Ibu rumah tangga memerankan peran yang sangat penting dalam menjaga keamanan pangan keluarga, khususnya dari bahan tambahan pangan (BTP) berbahaya. Tujuan penelitian ini adalah untuk menganalisis persepsi penggunaan BTP ibu rumah tangga perkotaan di area Wirobrajan, Yogyakarta bagi kesehatan keluarga mereka. Responden yang berpartisipasi dalam penelitian ini adalah ibu rumah tangga sekaligus pengusaha makanan ringan basah maupun kering yang terampil mengolah jajanan tradisional, makanan kering, dan street food. Penelitian ini menggunakan metode kuisioner untuk mengukur tingkat pengetahuan, sikap, dan perilaku. Responden dipilih melalui purposive sampling dan memilih responden yang memenuhi kriteria ibu rumah tangga dan pengusaha makanan. Hasil analisis menunjukkan bahwa ibu rumah tangga di Wirobrajan memiliki pengetahuan yang cukup tentang BTP yang ditunjukkan dengan pemenuhan kriteria terjawab dengan tepat lima (5) kategori dari delapan (8) kategori (>85%) yang ditanyakan. Asek sikap ibu rumah tangga Wirobrajan adalah baik (persentase jawaban tepat pada setiap pertanyaan melebihi 80%). Aspek perilaku juga memenuhi kriteria baik dengan jawaban tepat merupakan jawaban mayoritas responden, kecuali pada kriteria tempat membeli BTP dan penggunaan pengawet alami pada produk yang tidak terjual. Dalam penelitian ini aspek pengetahuan dan sikap mempengaruhi secara konsisten perilaku dari responden penelitian.Â

Determination of critical control points on the chocolate bar production process in pt. cocoa chocolate, bandar lampung Awangsih, Wida; Juwitaningtyas, Titisari
Journal of Halal Science and Research Vol. 2 No. 2 (2021): September
Publisher : Universitas Ahmad Dahlan

PT. Aneka Coklat Kakoa is one of the food industries engaged in the food processing of chocolate products in Bandar Lampung. Chocolate products are processed food that is easily contaminated by microorganisms and processes their production is a risk to food safety, so it is necessary to handle it which is good to prevent this risk. That is the basis of the need for effort supervision of the chocolate bar processing process to minimize the possibility of the occurrence of danger. Hazard Analysis and Critical Control Point (HACCP) is a guaranteed system of food safety based on that hazards can occur at the point or stage of production certain, but the danger can be controlled. Its control measures for ensuring food safety are based on existing principles for identifying possible dangers at any stage of the food chain. One of the steps in applying HACCP is the determination of critical control points (CCP) by a method used in determining this critical control point: a decision tree diagram. Based on the results of the study, it was obtained that the critical control point is in the process of roasting, grinding, ball milling, packaging, and storage.

Evaluation of the application of the principles of industrial sanitation and employee hygiene Pamukti, Kevin Bagus; Juwitaningtyas, Titisari
Journal of Halal Science and Research Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

The food industry is an industry that processes agricultural products into products, all of which are ready for consumption by a community. Therefore, the food industry is more involved in the downstream part of making these products. The primary function of the food industry is to save, disseminate, and increase the added value of agricultural products effectively and efficiently. Sanitation is an effort that monitors several environmental factors that affect humans and significantly impact the effect, damage to physical development, health, and survival in life, or efforts to maintain food, workplace, or free from pollution caused by bacteria, insects, or other animals. This study aims to analyze industrial sanitation and employee hygiene based on the reference in a Regulation of the Minister of Industry of the Republic of Indonesia No. 75/M-IND/PER/7/2010 concerning Good Processed Food Production Methods. The analytical method uses a check sheet, descriptive statistical analysis, and fishbone diagrams. The results of the analysis showed that the application of industrial sanitation and employee hygiene at Sweet Sundae was good, with the percentage of application is 85% being implemented and 15% not being implemented.

Quality control of pasteurized milk products in aluminum foil packaging at dairy a, sleman, special region of yogyakarta Permana, Bayu Dwi; Juwitaningtyas, Titisari
Journal of Halal Science and Research Vol. 3 No. 2 (2022): September
Publisher : Universitas Ahmad Dahlan

Milk is a dairy farm product that contains various kinds of nutrients needed by humans. Bacteria easily contaminate milk, so it has a concise shelf life. One way to prevent bacterial contamination is by pasteurization. According to SNI 01-3951-1995, pasteurized milk has gone through a heating process of 72℃ for 15 seconds or heating at a temperature of 63-66℃ for 30 minutes. Company A's aluminum foil packaging pasteurized milk products are often defective. The defect is caused during the processing, preservation, and storage of milk that is not good. Therefore, quality control must be carried out in the pasteurization process of milk to ensure the quality of milk is maintained. Quality control is a process to assist in achieving products following the objectives. Quality control in the pasteurization process in company A needs to be discussed further to prevent defects in pasteurized milk in aluminum foil packaging. Attributes that affect milk quality are pH, color, texture, and aroma. The method used to determine the defect to milk is adjusted to the production in company A by taking 30% samples with a total of 3 production batches which are then analyzed for the type of defect, pH analysis with control charts, organoleptic quality analysis with scoring diagrams, and fishbone diagrams to determine the causative factors defect.

Physico-chemical properties and organoleptic acceptability of star fruit (Averrhoa bilimbi Linn.) jam with variations of natural sweeteners Dewi, Arda Rospita; Juwitaningtyas, Titisari
Journal of Halal Science and Research Vol. 5 No. 2 (2024): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v5i2.9722

Belimbing wuluh (Averrhoa bilimbi Linn.) is a fruit plant from Indonesia that has a very sour taste because it contains citric acid and oxalic acid. This sour taste is why this fruit has yet to be optimally utilized. This study aimed to determine the effect of natural sweetener variations on wuluh star fruit jam's physico-chemical and organoleptic properties. This study used an experimental method in which the experiment was designed in a completely randomized design (CRD) with 4 treatments and 3 repetitions. The results of this study showed that the addition of natural sweeteners to wuluh star fruit jam had a significant effect (p < 0.05) on viscosity (9143 – 9450 mpa.s), sineresis (1.295 – 4.592 mg), vitamin C test (17.540 – 25.629 mg/100g), moisture content (23.57 – 31.19%), total sugar content (58.01 – 69.41%wb) and which had no significant effect (p>0.05) on pH (3.38 – 3.64%). Meanwhile, organoleptic testing did not significantly affect taste, color, texture, aroma, and spreadability parameters. Keywords: Belimbing wuluh, Cassava sugar, Corn sugar, Honey, Jam

Co-Authors Adisty, Amanda Dwi Oktavia Ahmed, Waled Abdo Aini, Nurjannah Ali Tarmuji Aprilia Fitriani Awangsih, Wida Bakar, Mimi Hani Abu Bella, Rista Budiarti, Gita Indah Dewi, Arda Rospita Endah Sulistiawati Erna Astuti Febriani, Mazaya Adlina Habibah, Mutiara Halim, Judella Kusuma Khairi, Amalya Nurul Kim, Byung Hong Laili, Shina Hajar Nur Lukhi Mulia Shitophyta Majlan, Edy Haryanto Mardiyanti, Nurul Metaragakusuma, Andi Patiware Mutmainah Mutmainah Narwanti, Iin Nurul Nurul Hidayah Pamukti, Kevin Bagus Permana, Bayu Dwi Purba, Irene Enjeli Putri, Dita Ananda Rahayu, Wahidah Mahanani Rahmadhia, Safinta Nurinda Rahmawati, Farida Dwi Saputra, Yanas Anggana Satar, Ibdal Setiyani, Seila Sigit, Naufal Haudry Swastika, Aprellianti Dwi Syamsuddin, Arief Yuliana Sari

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