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All Journal Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Journal of Economic, Management, Accounting and Technology (JEMATech) JPM: JURNAL PENGABDIAN MASYARAKAT Journal of Food and Agricultural Product Teknologi dan Industri Pertanian Indonesia Jurnal Teknologi dan Mutu Pangan Communication in Food Science and Technology TeknoKreatif: Jurnal Pengabdian kepada Masyarakat
Wahyuningtyas, Amalia
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Journal : Communication in Food Science and Technology

 1 
Analisis Kandungan Siklamat dan Sakarin pada Minuman Es Kopi Susu Gula Aren di 5 Coffee Shop, Kota Bandar Lampung Sugiarty, Alviany Mayska; Fithriyani, Dina; Wahyuningtyas, Amalia
Communication in Food Science and Technology Vol. 1 No. 1 (2022): 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.v1i1.925

Abstract

Changes in consumer lifestyles in Indonesia have led to an increase in coffee consumption in Indonesia. This has triggered an increasing number of coffee drink producers with various innovations, such as one of the coffee menus that consumers generally prefer, namely iced coffee, milk, palm sugar. Based on the study of the use of sweeteners, 61.36% were dominated by beverage products and sweeteners that were often used, namely cyclamate and saccharine. This study aims to determine the use of cyclamate and saccharin in iced coffee drinks with palm sugar milk in 5 coffee shops in Bandar Lampung which were analyzed by one sample t-test with α = 5%. The results obtained showed that all samples only contained cyclamate with a content exceeding the maximum limit of cyclamate use (350 mg/kg) without the use of saccharine. Keywords: Coffee, Cyclamate, Saccharine
Evaluasi CPPB IRT dan Penyusunan Rekomendasi HACCP pada UMKM Tempe a-Zaki di Bandar Lampung Ulfa, Masayu Nur; Wahyuningtyas, Amalia; Marvie, Ilham; Pangastuti, Hesti Ayuningtyas
Communication in Food Science and Technology Vol. 1 No. 1 (2022): 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.v1i1.971

Abstract

Tempeh is a fermented food composed primarily of soybeans that is a nutrient-dense, cost-effective, and sustainable functional source of protein. Tempeh production, especially in Indonesia, is done usually in household scale. For its development, the producers should be maintaining their product quality, especially in food safety management such as good manufacturing pratices (GMP) and Hazard Analysis Critical Control Point (HACCP). The objectives of this study was to identify the suitability of GMP implementation and to compose HACCP plan. This study took place in a-Zaki tempeh household producer in Bandar Lampung. This study was conducted with descriptive quantitative approach. Primary data (observations and interviews) and secondary were collected as the information.. For GMP evaluation, the obtained data was compared with the regulation of food and drug regulatory agency. The result showed that a-zaki tempeh household producer were categorized into level III of IRTP due to 10 minors deviations, 3 major deviations, 4 serious deviations, and 0 critical deviations so that an internal audit needs to be held every 2 weeks. For HACCP, the producer had not yet designed and implemented HACCP plan.
Pengaruh Konsentrasi Ragi Instan Dan Lama Waktu Fermentasi Terhadap Karakteristik Fisikikomia Dan Organoleptik Tapai Ubi Talas Hastini, Zerty; Marvie, Ilham; Wahyuningtyas, Amalia
Communication in Food Science and Technology Vol. 3 No. 1 (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.v3i1.1929

Abstract

Tapai merupakan salah satu makanan fermentasi yang dilakukan secara anaerob dengan bantuan jamur dan ragi. Konsentrasi penambahan ragi sangat mempengaruhi karakteristik tapai. Pembuatan tapai dengan penambahan konsentrasi ragi yang terlalu berlebih akan menghasilkan rasa dari tapai menjadi pahit dan akan relatif lebih cepat mengalami pembusukan, sebaliknya jika penambahan ragi terlalu sedikit akan membuat proses fermentasi melambat. Lama waktu fermentasi juga harus diperhatikan dalam proses fermentasi. Fermentasi yang terlalu lama akan mengakibatkan tingkat kemanisan tapai berkurang akibat meningkatnya produksi asam organik. Parameter penentu kualitas tapai ubi talas ini meliputi karakteristik fisikokimia dan organoleptik untuk menganalisis pengaruh konsentrasi ragi instan dan lama waktu fermentasi dari tapai ubi talas. Ragi yang digunakan merupakan ragi instan dengan merek NKL dengan variasi konsentrasi 0,5% dan 2%. Lama waktu fermentasi yang digunakan dengan variasi fermentasi 2 hari dan 3 hari. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK), dengan perolehan hasil akan diolah menggunakan uji two way ANOVA pada taraf α=5%. Hasil akan dilakukan uji lanjut apabila terdapat pengaruh nyata dengan uji Duncan Multiple Range Test (DMRT).
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.
Co-Authors Adawiyah, Mala Minati Budi Prabowo Christian, Dhea Fithriyani, Dina Hastini, Zerty Hutasiot, Nama Tania J Hutasoit, Tania Jessika Ilham Marvie Inayah, Rahmadya Masayu Nur Ulfa Muhammad Rizky Ramanda Muzakki, Wafi Adizara Ni Wayan Arya Utari Nisa, Uswah Choiriyatun Pangastuti, Hesti Ayuningtyas Pratiwi, Yunanda Anggi Ilda Putri, Anita Nurani Putri, Ririn Chania Rahmadi, Isnaini Rudi Setiawan Sugiarty, Alviany Mayska Syahrizal Nasution Talitha, Zada Agna Titienchu Srihan Drewtry Naibaho Zada Agna Talitha