Article Per Year (5 Year)
p-Index From 2020 - 2025
1.431
P-Index
This Author published in this journals
All Journal Jurnal Mutu Pangan : Indonesian Journal of Food Quality Edible : Jedb Jurnal Kolaboratif Sains Jurnal Teknologi dan Mutu Pangan Communication in Food Science and Technology TeknoKreatif: Jurnal Pengabdian kepada Masyarakat
Fithriyani, Dina
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Other

Published : 8 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search
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, October Chapter
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
Analisis Nilai pH dan Sensori Yoghurt dan Soyghurt dengan Proses Fermentasi yang Berbeda Syafitri, Yosi; Nasution, Syahrizal; Fithriyani, Dina
Communication in Food Science and Technology Vol. 1 No. 1 (2022): Communication in Food Science and Technology, October Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v1i1.939

Abstract

Yoghurt is a milk product that lactic acid bacteria have fermented. Soyghurt drinks have gained popularity in recent years. Soyghurt is a fermented soymilk drink that tastes similar to yoghurt. Commercial starter cultures or back-sloping methods can make yoghurt and soyghurt. The purpose of this study was to compare the pH and sensory characteristics of yoghurt and soyghurt made using different production methods. Back-slope yoghurt, commercial yoghurt starter, back-slope soyghurt, and commercial starter soyghurt were the four treatments used in this study. The fermentation process was carried out at room temperature (27-30 °C) for 24 hours. Color, aroma, taste, and texture were all measured, as well as the pH value. The sample shows the product has a pH value between 4 and 5. The low pH value in yoghurt and soyghurt is due to the growth of lactic acid bacteria. Based on sensory analysis, commercial starter culture produced the best yoghurt and soyghurt rather than the back-slope method in sensory attributes of taste, aroma, and texture. In addition, the color of soyghurt products appeared to be darker than yoghurt products.
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.
Co-Authors Amalia Wahyuningtyas Ilham Marvie KHOIRUN NISA Masayu Nur Ulfa Nisa, Uswah Choiriyatun Putriutami, Humaira Puspita SITUMORANG, ADRYAN JANVIKRA Sugiarty, Alviany Mayska Syahrizal Nasution Talitha, Zada Agna Wahyuningtyas, Amalia Yosi Syafitri Zada Agna Talitha