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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

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

Evaluation Of Gmp And Recommendation Of Haccp At Sme Robusta Coffee In Tanggamus, Lampung Zada Agna Talitha; Khairunisa Nurdiani; Hesti Ayuningtyas Pangastuti; Ilham Marvie; Dina Fithriyani; Syahrizal Nasution
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 8 No 1 (2021)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v8i1.1332

Coffee was a type of beverage that widely consumed and favored by Indonesians. The level of coffee consumption in Indonesia increases every year. Lampung is one of the largest coffee producing provinces in Indonesia with Tanggamus being the 2nd highest coffee-producing district in Lampung. This has led to the growth of Small and Medium Enterprise (SME) of coffee at Tanggamus area, one of which was the processing of Robusta ground coffee. These SME produced robusta coffee to be marketed throughout Indonesia and often export to customers abroad. Therefore, SME owners must maintain the quality and quality of coffee by implementing GMP (Good Manufacturing Practices). This causes the need for evaluation of GMP at SME Tanggamus ground coffee to ensure product quality and quality as well as Yeast and Mold Plate also Total Plate Count testing to determine the level of product safety. In addition, there we also gived some recommendations for the application of the HACCP system to SME. Based on the results of observations on the application of GMP at SME Robusta Tanggamus Ground Coffee, there are 12 elements that are checked according to the requirements and there are 2 elements that should have an effort to improve. The results of YMP and TPC tests on Tanggamus robusta ground coffee products showed that the product did not contain mold, yeast, and microbes. Based on the recommendations for the application of the HACCP system, regular observations of the water used for washing coffee beans are required.

Evaluasi Pemenuhan Elemen Cara Produksi Pangan yang Baik untuk Industri Rumah Tangga (CPPB-IRT) pada UKM Pempek Dina Fithriyani; Hesti Ayuningtyas Pangastuti; Amalia Wahyuningtyas; Lasuardi Permana; Arif Budiman
CARADDE: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 3 (2022): April
Publisher : Ilin Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31960/caradde.v4i3.1150

Tujuan pengabdian ini adalah untuk mengetahui level IRTP (Industri Rumah Tangga Pangan) sebagai indikator pelaksanaan CPPB-IRT (Cara Produk Pangan yang Baik untuk Industri Rumah Tangga) pada UKM Pempek U, serta melakukan rekomendasi perbaikannya. Teknik identifikasi level IRTP dilakukan dengan melaksanakan asesmen lapangan berupa wawancara dan kunjungan lapangan. Ceklis asesmen CPPB-IRT dilakukan sesuai dengan peraturan BPOM RI. Hasil kegiatan menunjukkan bahwa UKM Pempek Way Halim berada pada level IRTP 4 dan membutuhkan inspeksi harian. Terdapat beberapa ketidaksesuaian yang ditemukan, yaitu terdiri dari 9 ketidaksesuaian kritis, 9 serius, 3 mayor, dan 1 minor. Hasil asesmen lapangan kemudian dilaporkan kepada UKM untuk dilakukan perbaikan.

Aplikasi Teknologi Mesin Pembuatan Tusuk Bakso Ayam Bakar di Desa Karang Anyar, Lampung Timur Isnaini Rahmadi; Madi Madi; Syahrizal Nasution; Dina Fithriyani
Jurnal Pengabdian Pada Masyarakat Vol 6 No 3 (2021)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/002.202163.829

APPLICATION OF MACHINE TECHNOLOGY FOR MAKING GRILLED CHICKEN MEATBALSS IN KARANG ANYAR VILLAGE, EAST LAMPUNG. The business of craftsmen for grilled chicken meatball sticks from bamboo continues to grow along with the number of meatballs stick sellers in Karang Anyar Village, East Lampung. However, the tools used to produce grilled chicken meatball skewers are still very simple and require a long time to produce grilled chicken meatball skewers with good quantity and quality. Therefore, the service team provides a solution for the application of machine technology for making grilled chicken meatball skewers that are more modern and able to increase the quantity of grilled chicken meatball skewers in a faster time. The solution offered is in the form of new technology with a mechanical pattern system that saves more energy, costs and production time. The program stages begin with service planning, implementation of service by assembling tools, applying tools to the target community, analyzing results, and evaluating the program. The results obtained from this program are the 3 in 1 grilled chicken meatball skewer which is implemented by the people of Karang Anyar Village, East Lampung, thereby increasing the quality and quantity of the grilled chicken meatball sticks produced. This program was also published on two social media. It is hoped that in the future this program can continue to apply the technology of grilled chicken meatball skewers in various potential communities.

Pemanfaatan Kulit Kakao menjadi Produk Kerupuk sebagai Solusi Gagal Panen Perkebunan Kakao di Desa Karang Radja Sefrani Siregar; Vera Khoirunisa; Muhammad R. Ramanda; Dina Fithriyani
AMMA : Jurnal Pengabdian Masyarakat Vol. 2 No. 1 (2023): AMMA : Jurnal Pengabdian Masyarakat
Publisher : CV. Multi Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar

Cocoa is one of the highly valuable commodities in the Indonesian economy. In terms of its contribution to the nation's foreign exchange, cocoa comes in third. Nevertheless, the farmers' livelihoods in the village of Karang Raja, South Lampung Regency, have been impacted by the failure of the cocoa crop in 2020 and 2021. One way to prevent crop losses and lower the high cocoa shell waste in Karang Radja village is to use the leftover cocoa shells. With the help of this community service program, the residents of the village of Karang Radja will receive training on how to turn leftover cocoa shells into crackers. Surveys are conducted as part of the implementation process, and tools and materials are prepared as well as training in the cracker production.

Adequacy level of energy and macronutrients for 3rd year students of the Food Technology Departement, Itera Isnaini Rahmadi; Dea Tio Mareta; Dina Fithriyani
Journal of Science, Technology, and Visual Culture Vol 1 No 1 (2021): Juli 2021
Publisher : Jurusan Teknologi Produksi dan Industri, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar

Macronutrients are composed of protein, fats, and carbohydrates. Current conditions indicate a malnutrition, which is undernourishment and overnourishment. This problem can also be experienced by college students. Student high activity and mobility are thought to affect the accomplishment of daily nutrition. Therefore, there was need to be measures of the quantity and type of nutrients consumed by the method of food recall. This method is used to determine the energy and macronutrient adequacy of students. This study aimed to obtain scientific data related to energy and macronutrients adequacy for students of Sumatra Institute of Technology (ITERA). The research subjects were 3rd year (age group 19-29 years) students of the Food Technology Departement, ITERA, which consisted of 22 students. In general, the average intake of energy and macronutrients of the subjects did not meet the nutrient adequacy level. Of the 22 research subjects, 15 of them experienced a severe energy deficit, 5 with moderate deficit nutritional, and 1 subject was in a mild deficit condition. The distribution of protein intake of research subjects also did not meet the nutrient adequacy level. Of the 22 research subjects, 6 of them experienced a severe deficit of protein, 1 subject had moderate protein nutritional status, and 4 subjects each had a mild deficit and excessive. The distribution of fat and carbohydrate research subjects has not met the nutrient adequacy level.

Identifikasi secara Kualitatif dan Kuantitatif Kandungan Siklamat serta Sakarin pada Minuman “Bubble Tea (Boba)” Komersil Uswah Choiriyatun Nisa; Amalia Wahyuningtyas; Dina Fithriyani; Zada Agna Talitha
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

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.

Identifikasi secara Kualitatif dan Kuantitatif Kandungan Siklamat serta Sakarin pada Minuman â€œBubble Tea (Boba)â€ 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

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.

PENGARUH PENAMBAHAN EKSTRAK TEH HITAM SEBAGAI SUMBER NITROGEN PADA PEMBUATAN NATA DE PINA Fithriyani, Dina; Yosi Syafitri; Annisa Ayu Utami
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 6 (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: 10.63071/37tc7p70

Pembuatan nata memerlukan sumber nitrogen sebagai aktivator pertumbuhan Acetobacter xylinum dalam sintesis selulosa. Sumber nitrogen anorganik seperti Zwavelzure Ammonium (ZA) umum digunakan, namun berpotensi tidak food grade dan mengandung logam berat. Oleh karena itu, diperlukan alternatif sumber nitrogen organik yang lebih aman. Penelitian ini bertujuan mengevaluasi pengaruh konsentrasi teh hitam sebagai sumber nitrogen organik terhadap karakteristik fisikokimia dan organoleptik Nata de Pina. Teh hitam digunakan pada konsentrasi 5%, 10%, 15%, dan 20% (v/v). Data dianalisis menggunakan One Way ANOVA pada taraf signifikansi 5% dan dilanjutkan dengan Duncan’s Multiple Range Test (DMRT) apabila terdapat perbedaan nyata. Hasil penelitian menunjukkan bahwa konsentrasi teh hitam berpengaruh nyata terhadap ketebalan, rendemen, kadar air, kadar abu, kadar serat kasar, serta sifat organoleptik Nata de Pina. Perlakuan terbaik diperoleh pada konsentrasi teh hitam 10%, dengan ketebalan 0,67 cm, rendemen 72%, kadar air 98,35%, kadar abu 0,07%, kadar serat kasar 1,73%, dan nilai organoleptik keseluruhan 3,34. Hasil ini menunjukkan bahwa teh hitam 10% efektif digunakan sebagai sumber nitrogen organik dalam pembuatan Nata de Pina.

Characteristics of Chicken Liver and Anchovy (Stolephorus indicus) Composite Powder to Prevent Stunting Nawasari Indah Putri Sejati; Endang Sri Wahyuni; Bertalina Bertalina; Dina Fithriyani
Jurnal Kesehatan Vol 17 No 1 (2026): Jurnal Kesehatan
Publisher : Poltekkes Kemenkes Tanjung Karang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26630/jk.v17i1.5538

Stunting remains a major public health problem in Indonesia, with prevalence still exceeding national targets. Inadequate intake of high-quality animal protein during the first 1,000 days of life is a key contributing factor. Chicken liver and anchovies are affordable local sources of animal protein; however, their fresh forms are highly perishable. Powdered chicken liver and anchovies offer several advantages, including extended shelf life, greater storage practicality, and easier distribution. This study aimed to evaluate the physical, chemical, and sensory characteristics of chicken liver and anchovy composite powder stored for 4–6 weeks. An experimental study using a completely randomized design was conducted with three composite powder formulations: F1 (75% chicken liver:25% anchovy), F2 (50:50), and F3 (25:75). Physical properties (Hunter L*, a*, b*), proximate composition, and sensory characteristics were analyzed before and after storage. Data were analyzed using two-way repeated-measures ANOVA, LMM, and non-parametric tests (α=0.05). Results showed that formulation significantly affected color, texture, and proximate composition. Higher anchovy proportions increased brightness and smoothness. Storage influenced color intensity and aroma in certain formulations but did not affect texture stability. All formulations exhibited low moisture content (<10%) and high protein content (>60%). Protein levels remained stable after storage, while moisture, lipid, and carbohydrate contents were affected. Formula F3 consistently demonstrated superior nutritional and physical stability. With its extended shelf life and favorable nutritional value, the composite powder made from chicken liver and anchovies is expected to serve as a major protein source for stunting intervention, particularly in remote and underserved areas.

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