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All Journal METANA Pro Food JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Ilmiah Pengabdian dan Inovasi Journal of Food and Agricultural Product Jurnal Teknologi dan Mutu Pangan Communication in Food Science and Technology TeknoKreatif: Jurnal Pengabdian kepada Masyarakat Jurnal Sains dan Teknologi Pangan
Talitha, Zada Agna
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Social Sciences Other

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Edukasi Pengolahan Pangan Guna Mengurangi Prevalensi KEK dan Anemia pada Siswi di SMAN 1 Seputih Agung Ulfa, Masayu Nur; Talitha, Zada Agna; Marvie, Ilham; Wahyuningtyas, Amalia
TeknoKreatif: Jurnal Pengabdian kepada Masyarakat Vol 4 No 2 (2024): TEKNOKREATIF : Jurnal Pengabdian kepada Masyarakat Volume 4 No 2
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M), Institut Teknologi Sumatera, Lampung, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/teknokreatif.v4i2.1113

Abstract

Desa Simpang Agung merupakan salah satu desa di provinsi Lampung yang masih menghadapi masalah gizi berupa stunting. Stunting merupakan permasalahan gizi kronis yang disebabkan oleh kurangnya asupan gizi dalam rentang waktu yang cukup lama, umumnya karena asupan makan yang tidak sesuai dengan kebutuhan gizi. Periode sebelum kehamilan merupakan waktu yang tepat untuk mengurangi risiko terjadinya stunting, dengan pencegahan kekurangan energi kronis (KEK) dan anemia. Program pengabdian masyarakat dilakukan pada siswi SMAN 1 Seputih Agung yang berada di desa Simpang Agung. Metode pengabdian berupa edukasi pada remaja putri terkait dengan pengolahan pangan fungsional sehingga dapat meningkatkan pengetahuan dan praktik masyarakat desa terhadap KEK, anemia, dan pangan pencegahannya, dengan target jangka panjang untuk mengurangi prevalensi KEK dan anemia dalam upaya pencegahan bayi lahir stunting. Hasil pengabdian menunjukkan bahwa secara keseluruhan, terjadi peningkatan pengetahuan mitra mengenai kaitan anemia, KEK, dan pangan terkait masalah tersebut.
Pengaruh Penambahan Tepung Daun Kelor (Moringa Oleifera) Terhadap Karakteristik Sensori dan Kimia Nuget Ikan Nila (Oreochromis niloticus) Putri, Mutiara Syadza; Syafitri, Yosi; Talitha, Zada Agna
METANA Vol 21, No 1 (2025): Juni 2025
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/metana.v21i1.65225

Abstract

Nuget adalah produk olahan daging giling yang telah ditambahkan bumbu dan dilakukan pencetakan, pemasakan, pelapisan dengan telur dan tepung roti, pembekuan serta penggorengan. Nuget pada penelitian menggunakan bahan baku ikan nila yang termasuk ke dalam sumber vitamin, sumber mineral serta sumber pangan rendah lemak. Nuget ikan memiliki kandungan serat yang rendah, sehingga salah satu cara peningkatan tersebut dengan ditambahkan tepung daun kelor. Tujuan pada penelitian ini adalah untuk menganalisis pengaruh penambahan tepung daun kelor terhadap sensori serta kimia (kadar air, kadar abu, kadar serat kasar, kadar protein, kadar lemak dan kadar karbohidrat) nuget ikan nila. Penelitian ini menggunakan 100 g ikan nila pada masing-masing formulasi dan tepung daun kelor (0 g, 5 g, 10 g, 15 g, 20 g). Analisis data menggunakan One-Way Anova dengan signifikansi 5% dan dilanjutkan uji DMRT apabila berbeda nyata. Hasil penelitian menunjukan penambahan tepung daun kelor berpengaruh nyata (p0,05) terhadap kadar abu dengan rentang 4,68%-4,78%, kadar lemak rentang 1,79%-2,77%, kadar protein rentang 22,49%-24,31% dan kadar karbohidrat rentang 12,68%-12,96%.   Nuget is a processed ground meat product that has been added with spices and has been molded, cooked, coated with egg and breadcrumbs, frozen and fried. The nuget in the research used tilapia as raw material, which is a source of vitamins, mineral sources and a low-fat food source. Fish nuggets have a low fiber content, so one way to increase this is by adding Moringa leaf flour. The aim of this research was to analyze the effect of adding Moringa leaf flour on the sensory and chemical properties (moisture content, ash content, crude fiber content, protein content, fat content and carbohydrate content) of tilapia fish nuget. This research used 100 g of tilapia in each formulation and Moringa leaf flour (0 g, 5 g, 10 g, 15 g, 20 g). Data analysis used One-Way Anova with a significance of 5% and continued with the DMRT test if it was significantly different. The research results showed that the addition of Moringa leaf flour had a significant effect (p0.05) on ash content in the range 4.68%-4.78%, fat content in the range 1.79%-2.77%, protein content in the range 22.49%- 24.31% and carbohydrate levels range 12.68%-12.96%.e 12.68%-12.96%.
Karakteristik Kimia Snack bar Anggur Laut dan Edamame dengan Variasi Penambahan Tepung Tempe dan Mocaf: Chemical Characteristics of Snack bar from Sea Grapes and Edamame with Variations of Tempeh and Mocaf Flou TALITHA, ZADA AGNA; Wahyuningtyas, Amalia; Putri, Anita Nurani
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.5171

Abstract

Snack bars are nutritious light snacks with the potential to function as supplemental food in preventing stunting, a persistent chronic nutritional issue in Indonesia. This study utilizes local ingredients, namely sea grapes (Caulerpa sp.), which are rich in minerals, and edamame (Glycine max), which is high in plant-based protein, as toppings. Additionally, tempeh flour and mocaf are used as binding agents and additional nutritional sources, with mocaf selected for its gluten-free properties. This research aims to analyze the effect of varying mocaf and tempeh flour proportions on the chemical characteristics (moisture content, ash, fat, protein, carbohydrates, andtotal energy) of sea grape and edamame snack bars. A Completely Randomized Design (CRD) with a single treatment factor the ratio variations of mocaf and tempeh flour (100:0, 60:40, 50:50, 40:60, 0:100) was employed, with two replications and duplicate analysis. The data were analyzed using ANOVA at a significance level of α < 5%, and if significant differences were found, they were further examined using Duncan’s Multiple Range Test (DMRT). The results indicated that the variation in tempeh flour and mocaf additions significantly affected the chemical properties of the snack bars, including moisture, ash, fat, protein, carbohydrates, and total energy.”The conclusion of this study is that the combination of these local ingredients can be used to produce nutritious snack bars with potential as a healthy food alternative for stunting prevention. This research is expected to contribute to the development of innovative snack foods aimed at preventing stunting.
Identifikasi secara Kualitatif dan Kuantitatif Kandungan Siklamat serta Sakarin pada Minuman “Bubble Tea (Boba)” Komersil: Qualitative and quantitative identification of Cyclamate and Saccharin content in Commercial "Bubble Tea (Boba)" Drinks Nisa, Uswah Choiriyatun; Wahyuningtyas, Amalia; Fithriyani, Dina; Talitha, Zada Agna
Jurnal Teknologi dan Mutu Pangan Vol. 2 No. 2 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i2.3599

Abstract

Boba drink (bubble tea) is one of the most popular drinks among young people today. This drink has a good taste, but can cause health problems if consumed excessively. The use of synthetic sweeteners in beverage additives is also often used by the food and beverage industry, including cyclamate and saccharin. Thus, it is necessary to identify the sweetener content used in boba drinks. This study aims to identify and measure the levels of artificial sweeteners (Saccharin and Cyclamate) in boba drinks in Bandar Lampung. The research method used is descriptive method using purposive sampling technique. The samples tested were drinks and boba sold at shopping places and cafes in the city of Bandar Lampung. The results showed that there was cyclamate content in the boba drink samples tested based on qualitative tests characterized by the formation of white precipitate, there were five positive samples of cyclamate that exceeded the SNI 01-6993-2004 limit with levels varying from 1510.35 to 2520.89. The highest cyclamate level is owned by the Boba D beverage sample. The saccharin qualitative test showed negative results, indicated by no green color change. This study makes an important contribution in raising consumer awareness of additives in beverages.
The Effect of Edamame Concentration as Emulsifiers on the Physicochemical Properties of Egg-Free Cookies Ramanda, Muhammad Rizky; Jaelani, Arthinita; Fitria, Agnes Nabila; Talitha, Zada Agna
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7081

Abstract

Cookies are defined as small-sized, low moisture bakery products known for their crispy texture and sweet flavor. The process of making cookies requires an emulsifier to produce a more compact and sturdy dough and act as a stabilizer. The emulsifier used in cookie making is egg. Standard cookie recipes often use 1 whole egg per 100–150 g of flour. However, the high cholesterol content in eggs can cause increased blood cholesterol levels, atherosclerosis, and increase the risk of coronary heart disease, high blood pressure, and stroke, thus necessitating the replacement of egg yolk in cookie making.  Whole chicken egg (±50 g): ~186–200 mg cholesterol. Generally, there are many types of synthetic and natural emulsifiers used in the food industry, including proteins, phospholipids, polysaccharides, and surfactants. One protein used because of its emulsifying ability is plant protein from soy. Soy products with potential to replace egg yolk are Edamame. The research was conducted with two repetitions and analyzed in duplicate using One Way ANOVA at a 5% significance level. The results of using edamame as an emulsifier in cookies showed hardness texture (7.50N-17.41N), cohesiveness texture (0.38-0.98), springiness texture (2.01mm-3.20mm), color L (43.59-43.66), color a (2.69-2.71), color b* (4.16-7.79), color deltaE (0.41-3.64), moisture content 4.29%-6.51%, ash content 1.92%-2.67%, protein content 3.54%-5.04%, fat content 23.31%-24.85%, and carbohydrate content 60.93%-66.64%.  This research shows that adding edamame at the highest concentration results in a softer texture and higher moisture content, fat, and protein content. Therefore, based on this research data, edamame can be used as an egg substitute in cookies. Keywords: cookies, edamame, emulsifier, plant-based protein, egg-free product
Plant based nugget innovation based on oyster mushrooms (Pleurotua ostreatus) and corn flour (Zea mays var amylacea) as high fiber foods: Inovasi Plant Based Nugget berbasis Jamur Tiram (Pleurotua ostreatus) dan Tepung Jagung (Zea mays var amylacea) sebagai Pangan Tinggi Serat Ramadhani, Aqilah Wulan; Talitha, Zada Agna; Ramanda, Muhammad Rizky
JITIPARI Vol 10 No 2 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i2.11595

Abstract

Indonesia has many types of junk food that have a strong taste, but are generally not nutritionally balanced, namely high in fat, salt, or sugar and low in fiber. One of the most popular is nuggets which are generally made from meat. As a healthier alternative, nuggets are made using oyster mushrooms which are low in fat and higher in fiber, and combined with gluten-free and high-fiber corn and tapioca flour to replace wheat flour which contains gluten. This study aims to determine the effect of the combination of corn and tapioca flour on the physicochemical characteristics of oyster mushroom nuggets. This study used a Completely Randomized Design (RAL) with 5 treatments in duplicate. The formulation was used with a combination of corn and tapioca flour, namely 60: 0 (P1), 45: 15 (P2), 30: 30 (P3), 15: 45 (P4), and 0: 60 (P5). The results of the analysis have an effect (P <0.05) on chemical characteristics with a range (db%) of ash content of 3.9% -4.71%; fat content 1.37% - 7.76%; protein content 6.79% - 18.79%; carbohydrate content 71.46% - 77.43%; crude fiber 3.9% - 8.27%, and on physical characteristics with a textured range of 1.1N-2.69 N; color L 50.55- 53.73; color a 2.78- 4.64; color b 10.89-13.71. The implications of this study indicate that online substitution into mushrooms with a combination of corn flour and tapioca can affect the nutritional value and quality of nuggets.
PENGARUH JENIS KOPI DAN METODE PENYEDUKAN TERHADAP KARAKTERISTIK PH DAN WARNA SERTA ORGANOLEPTIK KOPI Talitha, Zada Agna; Marvie, Ilham; Ahmad Zainul Fatih
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 5 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/y33t5p90

Abstract

The need for optimizing coffee brewing based on bean type characteristics and consumer preferences drives research on the influence of coffee type and brewing methods on physicochemical and sensory quality. Robusta and liberica, as varieties with unique profiles, were tested using the V60, americano, and tubruk brewing methods to compare the brewing characteristics. This study aims to evaluate color and pH parameters as well as organoleptic profiles (color, aroma, taste, body, Aftertaste, and overall) with post-harvest natural and medium roasting level limitations. The research design used a two-way ANOVA and DMRT post-hoc test. The results showed that the type of coffee bean and brewing method affect the physicochemical characteristics of the coffee brew. The results of the coffee brew pH test were significantly different (<0.05) among each sample, and the color test results were significantly different (<0.05) for parameters L, a*, and b*, with no significant difference in parameters a* and b* using the V60 brewing method. The hedonic organoleptic test results showed a significant effect (<0.05) from the differences in coffee brewing methods on the attributes of color, aroma, and body. Meanwhile, the attributes of acidity, Aftertaste, and overall did not show a significant effect (>0.05).  
Pengaruh Substitusi Tepung Biji Nangka (Artocarpus heterophyllus Lam) Terhadap Karakteristik Organoleptik dan Fisikokimia Biskuit Rahmadi, Isnaini; Adiliah, Anisa; Talitha, Zada Agna
Communication in Food Science and Technology Vol. 2 No. 1 (2023): Communication in Food Science and Technology, April Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i1.1275

Abstract

Biskuit merupakan kue kering yang banyak digemari dan merupakan makanan wajib yang sering disajikan terutama pada hari raya. Biskuit yang terbuat dari tepung terigu diolah dengan cara dicampur, dicetak dan dipanggang. Perlu dikembangkan biskuit berbahan tepung lokal untuk mengurangi konsumsi tepung terigu, seperti tepung biji nangka. Tujuan penelitian ini adalah untuk mengetahui pengaruh substitusi tepung biji nangka terhadap karakteristik organoleptik dan tekstur biskuit serta memperoleh data ilmiah tentang karakteristik fisikokimia biskuit dengan substitusi tepung biji nangka untuk perlakuan terbaik. Biskuit dibuat dengan berbagai perbandingan tepung biji nangka dan tepung terigu yaitu (0:100 (kontrol), 25:75, 50:50, 75:25, dan 100:0). Biskuit terbaik berdasarkan uji kesukaan dengan substitusi tepung biji nangka sebesar 25% dan uji ranking mendapatkan hasil terbaik pada konsentrasi 25% dan 50%. Biskuit tepung biji nangka sebanyak 25% memiliki nilai tekstur 1800,25 g; kadar air 8,49%; kadar abu 1,64%; kadar protein 7,40%; kadar lemak 19,46% dan karbohidrat 62,09%. Biskuit dengan substitusi tepung biji nangka 50% memiliki nilai tekstur 1207,625 g; kadar air 9,86%; kadar abu 2,00%; kadar protein 6,22%, kadar lemak 26,43%; dan karbohidrat 56,32%.
Pengaruh Suhu Pengeringan terhadap Karakteristik Fisiko-Kimia Bumbu Penyedap dari Limbah Kepala Udang Vanamei (Litopenaeus vannamei) Talitha, Zada Agna; FITHRIYANI, DINA; SITUMORANG, ADRYAN JANVIKRA
Communication in Food Science and Technology Vol. 3 No. 1 (2024): Communication in Food Science and Technology, April Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v3i1.1933

Abstract

: Udang merupakan salah satu komoditas perikanan andalan. Tahun 2020 Provinsi Lampung mempunyai volume produksi udang terbesar keempat di Indonesia yaitu sebesar 63.310,45 ton, dengan jenis udang vanamei (Litopenaeus vannamei). Bagian yang dikonsumsi dari udang hanya dagingnya saja, sedangkan kepala dan cangkangnya dibuang begitu saja sehingga menimbulkan bau yang tidak sedap pada saat proses pembusukan terjadi. Salah satu pemanfaatan limbah kepala udang adalah pembuatan penyedap rasa dari limbah kepala udang yang dikeringkan. Tujuan penelitian ini adalah menganalisis pengaruh suhu pengeringan terhadap sifat fisikokimia bumbu penyedap dan menganalisis suhu terbaik untuk pengeringan kepala udang vanamei (Litopenaeus vannamei). Penelitian ini dilakukan pengeringan kepala udang dengan suhu 60 °C, 70 °C, dan 80 °C selama 14 jam menggunakan alat cabinet dryer. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial, hal ini karena faktor yang digunakan hanyalah suhu. Analisis yang dilakukan penelitian ini meliputi analisis uji kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, uji rendemenen, kelarutan, dan higroskopisitas bumbu penyedap dari limbah kepala udang. Sampel diuji secara duplo dengan dua kali pengulangan uji. Berdasarkan penelitian yang telah dilakukan, dapat ditarik kesimpulan bahwa suhu pengeringan berpengaruh terhadap kadar protein, rendemen, dan higroskopisitas bumbu penyedap limbah kepala udang, serta tidak memiliki pengaruh terhadap kadar abu, kadar lemak, kadar karbohidrat, dan kelarutan bumbu penyedap limbah kepala udang. Berdasarkan analisis, suhu pengeringan berpengaruh terhadap kadar protein, rendemen, dan higroskopisitas, dan tidak memiliki pengaruh terhadap kadar air, kadar abu, akdar lemak, kadar karbohidrat, dan kelarutan bumbu penyedap limbah kepala udang.
Pemberdayaan Kelompok Wanita Tani dalam Produksi Mi Mocaf sebagai Produk Unggulan Berbasis Komunitas yulianti, Amalia; Maulana, Rifky; Nurqaidah, Siti; Talitha, Zada Agna
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 4 No. 1 (2025): Jurnal Ilmiah Pengabdian dan Inovasi (September)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v4i1.690

Abstract

Community empowerment through agricultural product processing plays a crucial role in enhancing local economic independence and creating sustainable added value. Sriwedari Village in Lampung Province has abundant cassava-based agricultural potential, yet its added value remains low due to limited community knowledge and skills in agricultural product processing. The Student Organization Capacity Strengthening Program from the Sumatera Institute of Technology was implemented to empower the Women Farmer Group in Sriwedari Village through the development of a superior product in the form of Mocaf-based noodles branded as Cassami. The program aims to improve community economic independence and strengthen the village identity through a sustainable empowerment movement. The methods applied include participatory training and mentoring, covering Occupational Health and Safety training, packaging development, Mocaf and Cassami noodle production, digital marketing strategies, and legality management, including Business Identification Number, Home Industry Food Permit, and halal certification. Evaluation was conducted through observation, interviews, and group performance assessments based on indicators of skills, productivity, and business sustainability. The results showed an increase in production skills, managerial abilities, as well as product quality and competitiveness. Moreover, the Women Farmer Group became capable of independently producing Cassami noodles and expanding online marketing networks. This activity successfully strengthened the synergy between higher education institutions, the community, and the village government in promoting local economic empowerment. Overall, the program contributed to improving community welfare and positioning Sriwedari Village as an innovative center for high-quality Mocaf noodle production.
Co-Authors Adiliah, Anisa Ahmad Zainul Fatih Fachry Abda El Rahman Fernando Fernando, Fernando Fithriyani, Dina Fitria, Agnes Nabila Ilham Marvie Jaelani, Arthinita Masayu Nur Ulfa Nisa, Uswah Choiriyatun Putri, Anita Nurani Putri, Mutiara Syadza Rahmadi, Isnaini Rahmat Kurniawan Ramadhani, Aqilah Wulan Ramanda, Muhammad Rizky SITUMORANG, ADRYAN JANVIKRA Wahyuningtyas, Amalia Yosi Syafitri Yulianti, Amalia