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All Journal Jurnal Mutu Pangan : Indonesian Journal of Food Quality Edible : Jedb Jurnal Kolaboratif Sains Jurnal Teknologi dan Mutu Pangan TeknoKreatif: Jurnal Pengabdian kepada Masyarakat
Fithriyani, Dina
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PENGARUH JENIS DAUN DAN PELARUT TERHADAP RENDEMEN EKSTRAK SAPONIN DAUN PEPAYA (CARICA PAPAYA LINN.) fithriyani, dina
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 10, No 1 (2021): Edible : Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v10i1.3426

Abstract

Food safety issues can not be separated from the microbial pathogens that can cause health problems and food spoilage. Their presence in food product should be prevented and controlled. One of the efforts to improve food safety is the utilization of antimicrobial compounds, that can inhibit the growth of pathogenic microbes and food spoilage microorganism like Saponin. Saponins are triterpenic or steroidal glycosides which have many biological properties, and largely distributed in papaya leaves abundantly grown in Indonesia. This research aimed to compare the extraction procedure of saponin from papaya leaves by the difference of papaya leaves (young and old) and solvent (methanol, ethanol) that be used. The results showed that extraction by etanol provided higher yields (5.7 %) than by metanol (3.2 %). The yields of saponin-rich-extract from young and old leaves were not significantly different. Keywords: saponin, extract, ethanol, methanol, papaya leaves
Edukasi Pengolahan Pangan Lokal Sumatera dan Penerapan PHBS (Pola Hidup Bersih dan Sehat) Sebagai Upaya Pencegahan Stunting Talitha, Zada Agna; Ulfa, Masayu Nur; Wahyuningtyas, Amalia; Fithriyani, Dina
TeknoKreatif: Jurnal Pengabdian kepada Masyarakat Vol 4 No 1 (2024): TEKNOKREATIF : Jurnal Pengabdian kepada Masyarakat Volume 4 No 1
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.v4i1.1120

Abstract

Desa Ono Harjo menghasilkan beberapa produk pertanian dan juga memproduksi padi, gabah, jagung, ubi kayu serta memiliki ternak kambing dan sapi . Namun dengan berbagai sumber pangan yang ada, Desa Ono Harjo masih menghadapi masalah gizi, yaitu stunting. Stunting merupakan suatu keadaan yang terjadi akibat malnutrisi kronis yang sudah berlangsung bertahun-tahun. Praktik perawatan kebersihan, kesehatan, dan tingkat konsumsi pangan oleh orang tua terhadap anak memiliki hubungan yang signifikan dengan kejadian stunting. Salah satu solusi yang dapat dilakukan untuk mencegah terjadinya stunting pada balita di Desa Ono Harjo adalah melakukan edukasi mengenai stunting, penerapan PHBS serta pemanfaatan dan pengolahan pangan lokal pencegah stunting. Kegiatan yang dilakukan terdiri dari serangkaian edukasi yang dikemas dengan perlombaan olahan pangan agar lebih menarik. Perlu dilakukan evaluasi untuk kegiatan pengabdian selanjutnya supaya kegiatan lebih berkelanjutan sehingga output yang dihasilkan lebih besar. Berdasarkan data peningkatan pemahaman mengindikasikan tercapainya tujuan yang diharapkan untuk pemahaman peserta pengabdian.
Pemanfaatan Kecambah Kacang Hijau dan Kacang Kedelai sebagai Sumber Nitrogen pada Produksi Nata de Pina Putriutami, Humaira Puspita; Marvie, Ilham; Fithriyani, Dina
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 11 No. 2 (2024): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2024.11.2.89

Abstract

Pineapple skin, a by-product of the pineapple industry in Lampung, has significant potential for utilization. Pineapple peel extract can be used as a fermentation medium for nata de pina, thereby enhancing its added value. The production of nata de pina requires a nitrogen source that is safe for human consumption and poses no food safety risks. Legume sprouts, such as mung bean and soybean sprouts, have the potential to serve as nitrogen sources in the production of nata de pina. This study aimed to investigate the effect of varying concentrations of nitrogen sources from mung bean or soybean sprouts on the properties of nata de pina, including pH, total acidity, thickness, yield, moisture content, crude fiber, ash content, and sensory attributes (color, aroma, texture). Mung bean and soybean sprout juices were used at two concentration levels, 25% and 50% of the volume of pineapple peel juice (v/v). Data were analyzed using One-Way ANOVA with a 5% significance level, followed by DMRT if significant effects were observed. Nata de pina produced with the addition of 50% soybean juice demonstrated optimal results, with a thickness of 1.4 cm, yield of 67.5%, moisture content of 97.7%, crude fiber of 2.2%, and ash content of 0.16%. The sensory evaluation revealed scores of 4.26 for color (like), 2.92 for aroma (moderate), 3.78 for texture (like), and 3.78 for overall preference (like).
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.
Analisis Angka Lempeng Total, dan Salmonella sp. pada Minuman Kopi Gula Aren Waralaba: Analysis of Total Plate Count and Salmonella sp. in Palm Sugar Coffee Beverages from Franchise Outlets Fithriyani, Dina; Khoirun Nisa; Amalia Wahyuningtyas
Jurnal Kolaboratif Sains Vol. 8 No. 10: Oktober 2025
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v8i10.8042

Abstract

Ditulis dengan Minuman kopi adalah produk seduhan bubuk kopi. Peminat minuman kopi terus meningkat, ditandai dengan peningkatan jumlah konsumsi kopi. Perlu dilakukan pengawasan kemananpangan pada minuman kopi. Pengujian ALT dilakukan untuk mengetahui jumlah cemaran mikroba yang terdapat pada pangan. Salah satu mikroba patogen yang ada dalam pangan adalah Salmonella sp. Penelitian ini dilakukan untuk melihat Angka Lempeng Total (ALT) dengan media Plate Count Agar(PCA) dan Salmonella sp. dengan media Salmonella-Shigella Agar (SSA). Data yang didapatkan akan dianalisis secara deskriptif. Hasil pengujian ALT kelima sampel melebihi batas (102-103 koloni/mL), serta terdapat satu sampel positif tercemar Salmonella sp.
Co-Authors Amalia Wahyuningtyas Ilham Marvie KHOIRUN NISA Masayu Nur Ulfa Nisa, Uswah Choiriyatun Putriutami, Humaira Puspita Talitha, Zada Agna Wahyuningtyas, Amalia Zada Agna Talitha