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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat Journal of Tropical Food and Agroindustrial Technology
Sari, Erika Puspita
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Decision Sciences, Operations Research & Management Energy Environmental Science Physics

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Edukasi dan Sosialisasi keamanan pangan keluarga dan anak untuk Nasyiatul Aisyiyah Daerah Sidoarjo Budiandari, Rahmah Utami; Azara, Rima; Hanun, Nur Ravita; Sari, Erika Puspita; Sabela, Eka
SINAR SANG SURYA Vol 8, No 2 (2024): Agustus 2024
Publisher : UM Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/sss.v8i2.3528

Abstract

Pangan merupakan kebutuhan primer. Bahan pangan haruslah aman, sehat, bermutu, layak dikonsumsi dan terjangkau, menerapkan prinsip keamanan pangan. Nasyiatul Aisyiyah adalah ortonom muhammadiyah yang berperan penting dalam pemenuhan kebutuhan dan keamanan makanan keluarga dan anak. Edukasi dan sosialiasi dillakukan kepada kader Nasyiatul Aisiyah Daerah Sidoarjo khusunya yang tergabung dalam pengusaha Nasyiatul Aisyiyah. Edukasi ini menjadi salah satu penyelesaian mitra tentang keamanan pangan baik dalam pemenuhan kebutuhan keluarga dan anak serta pengetahuan dasar dalam menjalankan usaha makanan dan minuman. Asosiasi Pengusaha Nasyiatul Aisyiyah (APUNA) yang memiliki legalitas baru 10% sehingga perlu diadakan edukasi dan sosialisasi ini sebagai dasar dalam penerapan proses pengolahan maknan yang baik. Adapun hasil dari pengabdian ini adalah peningkatan kemampuan mitra tentang keamanan pangan, keberlanjutan kegiatan ini nantinya diharapkan hingga APUNA memiliki legalitas untuk usahanya.
Evaluation of Sensory Attributes of Mango Jam (Mangifera indica L.) with Comparison of Sugar Concentration Using Multiple Comparison Method: Evaluasi Atribut Sensoris Selai Mangga (Mangifera indica L.) dengan Perbandingan Konsentrasi Gula Menggunakan Metode Perbandingan Jamak Aini, Puspita Della; Lesmana, Muhammad Affan; Priyambodo , Hanifah Putri; Sari, Erika Puspita
jurnal makanan tropis dan teknologi agroindustri Vol 6 No 01 (2025): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v6i01.1646

Abstract

This study evaluated the effect of sugar concentration on the sensory quality of mango jam, including color, texture, aroma, and taste attributes. Four mango jam samples were tested by 30 panelist using the multiple comparison test method, namely two commercial standard samples (codes A and B) and two experimental samples (code 156 with 40% sugar and code 243 with 15% sugar). The evaluation result were analyzed using a two sample test at a significance level of 5% and 1%. Based on the calculation, the number of responses that A, as well as sample 156 and standard B did not reach the smallest number at the 5% level, indicating the the two experimental samples were not significantly different from their respective standard on all attributes tested.
Kadar klorofil ekstrak daun pepaya pada jenis pelarut dan kadar zat penstabil yang berbeda Sari, Poppy Diana; Hudi, Lukman; Al - Machfud; Nurkhaliza, Aisyah; Sari, Erika Puspita
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/rdraga58

Abstract

Chlorophyll is a green coloring agent and antioxidant from plants that is needed in everyday life, both in the food industry, cosmetics and renewable energy. Its abundant presence in nature makes it interesting to research and develop its use. Various methods are used to extract chlorophyll from existing natural materials. One type of plant with the highest chlorophyll content is papaya leaves, but the highest chlorophyll content has not been found from the extraction process used so far. The use of papaya leaves has only been used for animal feed so it is very interesting to develop in order to be used further in other things. This study aims to obtain the highest chlorophyll content with the treatment of solvent types and levels of stabilizers used in the papaya leaf chlorophyll extraction process. The study was conducted with 2 treatment variables, including the type of solvent, namely ethanol and seton and the treatment of the levels of NaHCO3 stabilizers used, namely 1%, 3% and 5%. From the research that has been done, the highest results were obtained in the treatment using acetone as a solvent and the addition of NaHCO3 stabilizer as much as 3%. This treatment resulted in an extract yield of 7.56%, an average total chlorophyll content of 10.597%, an average chlorophyll a content of 5.916% and an average chlorophyll b content of 4.684%.
Co-Authors Aini, Puspita Della Al - Machfud Lesmana, Muhammad Affan Lukman Hudi Nur Ravita Hanun Nurkhaliza, Aisyah Poppy Diana Sari, Poppy Diana Priyambodo , Hanifah Putri Rahmah Utami Budiandari RIMA AZARA Sabela, Eka