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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (641.836 KB) | DOI: 10.12928/jhsr.v2i2.6816

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1010.297 KB) | DOI: 10.12928/jhsr.v3i1.6817

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (823.342 KB) | DOI: 10.12928/jhsr.v3i2.6818

Abstract

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

Abstract

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

Abstract

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): March
Publisher : Universitas Ahmad Dahlan

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

Abstract

Plant-based bioactive peptides offer a sustainable solution for various sectors, including healthcare, agriculture, and food production. This case study highlights the potential of plant-derived bioactive peptides as renewable and environmentally friendly resources by examining the opportunities and difficulties involved in using them. Even though they have many advantages like their wide range of biological activities and low environmental impact their widespread use is hampered by a few issues. These obstacles include Challenges include difficulties in extraction, purification, and variability in peptide activity due to differences in plant species; and a lack of knowledge regarding the processes underlying their actions. Potential remedies are provided by developments in biotechnology and bioinformatics, which make it possible to identify, characterize, and optimize bioactive peptides for uses. To overcome these obstacles, this work emphasizes the necessity of integrated research methodologies that combine computational modeling with experimental validation. It also emphasizes how crucial sustainable methods are to the production and handling of plant materials to guarantee a steady and dependable supply of bioactive peptides. Bioactive peptides have the potential to significantly contribute to innovation and sustainable development in a variety of industries by removing these obstacles.