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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 Agroteknika Buletin Ilmiah Sarjana Teknik Elektro Journal of Functional Food and Nutraceutical Indonesia Berdaya Journal of Agri-Food Science and Technology (JAFoST) Journal of Halal Science and Research Journal of Novel Engineering Science and Technology Open Community Service Journal

Juwitaningtyas, Titisari

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Author-ID : 1808903

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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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

Sosialisasi Produk Multigrain Snack bar Kepada Pekerja Migran Indonesia di Gimpo, Korea Selatan Sebagai Alternatif Meredakan Stres Juwitaningtyas, Titisari; Salamah, Nina; Novitasari, Putri Rachma
Open Community Service Journal Vol. 4 No. 2 (2025): Open Community Service Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33292/ocsj.v4i2.147

Latar Belakang: Stres kerja menjadi permasalahan serius di Korea Selatan, terutama akibat budaya kerja yang kompetitif, jam kerja panjang, serta tekanan hierarki perusahaan yang kuat. Tidak hanya pekerja lokal, Pekerja Migran Indonesia (PMI) juga mengalami tekanan lebih besar karena hambatan bahasa, budaya, serta keterbatasan akses terhadap perlindungan hukum dan layanan kesehatan mental. Kondisi kerja yang berat, isolasi sosial, dan perlakuan diskriminatif turut meningkatkan risiko stres berkepanjangan.Tujuan: Melakukan pendekatan untuk membantu mengelola stres secara alami melalui pelatihan pembuatan makanan fungsional.Metode: Kegiatan pengabdian ini dilakukan oleh tim dosen Universitas Ahmad Dahlan bekerja sama dengan PCIM Korea Selatan melalui pelatihan pembuatan multigrain snack bar kepada PMI. Program ini dilaksanakan secara daring dan luring, dengan melalui penguatan literasi gizi dan pengenalan makanan fungsional berbasis lokal.Hasil: Makanan fungsional dapat membantu menyeimbangkan sistem saraf, hormon, serta meningkatkan produksi neurotransmitter seperti serotonin dan dopamin yang berperan dalam regulasi emosi. Salah satu bentuk makanan fungsional yang praktis dan efektif adalah snack bar. Snack bar yang diformulasikan dengan bahan multigrain, buah kering, dan kurma dapat berfungsi sebagai camilan sehat sekaligus pendukung pengelolaan stres.

Modified Starch-Based Materials for Sustainable Food Packaging Kusuma, Isnainul; Rahmadhia, Safinta Nurindra; Ma'arif, Alfian; Aktawan, Agus; Juwitaningtyas, Titisari; Ramli, Nor Hanuni; Olunusi, Samuel Olugbenga
Buletin Ilmiah Sarjana Teknik Elektro Vol. 8 No. 1 (2026): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/biste.v8i1.15092

Food packaging is a significant contributor to plastic waste, prompting a search for sustainable alternatives. Among these alternatives, modified starch-based materials have emerged as promising solutions due to their biodegradability, renewability, and abundance. However, the hydrophilic nature, poor mechanical properties, and limited thermal stability of native starch pose challenges for its use in food packaging. This review explores various modification techniques—chemical, physical, and enzymatic—that enhance the performance of starch-based materials for food packaging. The methods discussed include acetylation, crosslinking, heat-moisture treatments, and enzymatic hydrolysis, each improving the material's strength, flexibility, and barrier properties. Results demonstrate that starch modifications significantly improve the mechanical, thermal, and water vapor barrier properties of packaging films. Notably, the combination of modified starch with other biopolymers such as chitosan or gelatin further enhances these properties, making them suitable for active packaging applications. The incorporation of antimicrobial agents and nanofillers into starch-based films has expanded their functionality, enabling food shelf-life extension and quality monitoring. Despite these advancements, challenges remain in balancing the biodegradability and durability of starch-based films. Future research should focus on optimizing modification processes, enhancing scalability, and addressing regulatory concerns to ensure the commercial viability of modified starch as an eco-friendly packaging material.

Empowering the KWT Rejoarum Group through the Implementation of Drip Irrigation as an Innovative Solution for Water Efficiency and Capacity Building Subrata, Arsyad Cahya; Juwitaningtyas, Titisari; Ikawati, Retty; Rahmawan, Azfa; Mahira, Amiresti Hakimatul; Fauzia, Ainin Nuzha Izzatin; Hakim, Haidar Usman; Nurbaiti, Fityatul
Indonesia Berdaya Vol 7, No 1 (2026)
Publisher : UKInstitute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47679/ib.20261320

The Rejoarum Women Farmers Group (KWT) in Pandowoharjo, Sleman, faces challenges in cultivating California papaya due to its dependence on an inefficient traditional irrigation system. The main problems include water wastage, high operational costs, and dependence on weather conditions, which affect the group's productivity and income. This community service program aims to improve irrigation efficiency and partner capacity through the participatory application of drip irrigation technology. The method used is participatory action, which actively involves group members in all stages of the program, from planning and installation to system evaluation. The results show that the drip irrigation system was successfully installed on 1,000 m² of land and is operating optimally. Pre-test and post-test analyses reveal a 14% increase in the group members' understanding and technical skills in operating and maintaining the system. The participatory approach has proven effective in building the group's independence, increasing water use efficiency, and reducing operational costs. This program not only solved technical irrigation problems but also empowered partners through direct learning processes and local capacity building. The sustainability of the program is ensured through the commitment and sense of ownership of the partners towards the technology applied, as well as plans for replication in other farmer groups.

Pendugaan Umur Simpan Susu Kambing Etawa Metode Accelerated Shelf-Life Testing (ASLT) dengan Pendekatan Kadar Air Kritis Juwitaningtyas, Titisari; Wahyuningrat, Ajeng
Agroteknika Vol 8 No 4 (2025): Desember 2025
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v8i4.540

Susu kambing etawa bubuk adalah produk olahan yang dibuat dari susu kambing etawa segar melalui proses pengeringan untuk mengurangi kadar air. Susu kambing memiliki nilai gizi tinggi yang mudah rusak karena mudah terkontaminasi oleh mikroba. Pengolahan susu menjadi bubuk adalah pilihan yang tepat karena membuat penyimpanan susu menjadi tahan lama. Tujuan dari penelitian ini untuk mengetahui kadar air awal, kadar air kritis, kadar air kesetimbangan, dan kadar lemak susu kambing etawa bubuk. Selain itu, penelitian ini untuk mengetahui umur simpan susu kambing etawa bubuk. Pendugaan umur simpan susu kambing etawa bubuk menggunakan metode Accelerated Shelf-life Testing (ASLT) dengan pendekatan Labuza dengan menggunakan lima jenis garam yaitu NaOH, MgCl2, K2CO3, NaCl, KCl dengan masing-masing RH 15%, 32%, 53%, 73%, dan 83%. Labuza digunakan untuk kerusakan produk pangan berdasarkan kadar air produk selama penyimpanan. Empat model persamaan yang digunakan untuk menentukan kurva ISA (Isotermi Sorpsi Air) yaitu Hasley, Caurie, Oswin, dan Chen-Clayton. Ketepatan kurva ISA yang dipilih dalam menentukan umur simpan adalah model Chen-Clayton. Hasil penelitian menunjukkan bahwa kadar air awal susu kambing etawa bubuk sebesar 1,79%(b/b). Kadar air kritis susu kambing etawa bubuk pada RH 83% sebesar 4,27% (b/b), kadar lemak awal sebesar 8,68 % dan kadar lemak kritis 7,61%. Umur simpan yang iperoleh dengan kondisi RH 15%, 32%, 53%, 73%, 83% memiliki umur simpan secara berturut-turut sebagai berikut: 548 hari (18,2 bulan), 376 hari (12 bulan), 277 hari (9,2 bulan), 210 hari (7 bulan), dan 178 hari (5,9 bulan).

Co-Authors Adisty, Amanda Dwi Oktavia Agus Aktawan, Agus Ahmed, Waled Abdo Aini, Nurjannah Alfian Ma’arif Ali Tarmuji Aprilia Fitriani Awangsih, Wida Bakar, Mimi Hani Abu Bella, Rista Budiarti, Gita Indah Dewi, Arda Rospita Endah Sulistiawati Erna Astuti Fauzia, Ainin Nuzha Izzatin Febriani, Mazaya Adlina Habibah, Mutiara Hakim, Haidar Usman Halim, Judella Kusuma Ikawati, Retty Khairi, Amalya Nurul Kim, Byung Hong Kusuma, Isnainul Laili, Shina Hajar Nur Lukhi Mulia Shitophyta Mahira, Amiresti Hakimatul Majlan, Edy Haryanto Mardiyanti, Nurul Metaragakusuma, Andi Patiware Mutmainah Mutmainah Narwanti, Iin Nurul Nina Salamah Novitasari, Putri Rachma Nurbaiti, Fityatul Nurul Hidayah Olunusi, Samuel Olugbenga Pamukti, Kevin Bagus Permana, Bayu Dwi Purba, Irene Enjeli Putri, Dita Ananda Rahayu, Wahidah Mahanani Rahmadhia, Safinta Nurinda Rahmawan, Azfa Rahmawati, Farida Dwi Ramli, Nor Hanuni Saputra, Yanas Anggana Satar, Ibdal Setiyani, Seila Sigit, Naufal Haudry Subrata, Arsyad Cahya Swastika, Aprellianti Dwi Syamsuddin, Arief Wahyuningrat, Ajeng Yuliana Sari

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