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All Journal Jurnal Biologi Tropis Indonesian Food Science and TechnologyJournal Jurnal Pengbdian Teknik Mesin
Riyanto, Rifqi Ahmad
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Engineering Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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Pemanfaatan Sumber Pangan Lokal Khas Provinsi Banten (Talas Beneng Sebagai Bahan Baku Produk Keripik) Putri, Nezly Nurlia; Putri, Nia Ariani; Eris, Fitria Riany; Pamela, Vega Yoesepa; Kusumasari, Septariawulan; Rusbana, Tubagus Bahtiar; Wulandari, Puji; Nurtiana, Winda; Riyanto, Rifqi Ahmad; Najah, Zulfatun; Nafisah, Ainun; Syabana, Mohamad Ana; Dzikribillah, Muhammad Dhabit; Hariyanti, Rahma
abdimesin Vol. 2 No. 2 (2022): Abdi-mesin
Publisher : UPN "Veteran" Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/abdimesin.v2i2.32

Abstract

Pengabdian masyarakat yang sudah dilaksanakan oleh program Studi Teknologi Pangan Universitas Sultan Ageng Tirtayasa (Untirta) di Desa Talaga Warna, Kecamatan Pabuaran, Kabupaten Serang merupakan salah satu perwujudan dan pengaplikasian bidang ilmu atau kajian pada bidang rekayasa dan pengolahan pangan. Pengabdian masyarakat yang dilakukan oleh program studi teknologi pangan berkerjasama dengan Balai Penyuluhan Pertanian (BPP) Kecamatan Pabuaran dalam bentuk pelatihan pengolahan kripik talas beneng yang difokuskan pada penurunan kadar oksalat. Batas konsumsi kalsium oksalat adalah 71mg / 100g berat basah talas. Apabila terkonsumsi dapat menimbulkan pembengkakan pada bibir dan mulut atau rasa gatal pada lidah dan tenggorokan.Kadar kalsium oksalat tepung talas varietas beneng, mentega, semir dan hijau berkisar antara 219.3 - 759.9 ppm. Umbi talas beneng dapat meningkatkan potensi sumber pangan lokal dan pendapatan masyarakat setempat. Salah satunya kandungan karbohidrat yang tinggi dan mensubstitusi beras. Kegiatan pengabdian ini bertujuan untuk memperkenalkan dan meningkatkan pemanfaatan sumber pangan lokal talas beneng sebagai bahan baku olahan produk pangan, memberikan informasi dan solusi cara menurunkan kandungan oksalat serta meningkatkan ketrampilan dan pengetahuan masyarakat tentang teknologi pengolahan pangan. Pelaksanaan kegiatan ini terdiri dari tujuh tahapan dengan pendekatan partisipatif. Hasil pengabdian di Desa Telaga Warna adalah Ibu-ibu mampu menjelaskan sumber pangan lokal dan pemanfaatan talas beneng sebagai bahan baku olahan produk pangan, mendapatkan solusi alternatif dari kendala yang ditemukan dilapangan dan kegiatan ini berjalan dengan lancer dimana terlihat antusias dan semangat ibu-ibu mengikuti kegiatan ini.
Dextrose Equivalent (DE) Variation and Maltodextrin Concentration Effects in Yoghurt Powder Characteristics Using Foam-mat Drying Eris, Fitria Riany; Pamela, Vega Yoesepa; Kusumasari, Septariawulan; Febriansah, Muhammad Rizal; Riyanto, Rifqi Ahmad
Indonesian Food Science and Technology Journal Vol. 7 No. 1: Volume 7 Number 1, December 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i1.30152

Abstract

Lactic Acid Bacteria (LAB) in yoghurt is a probiotic bacteria which potentially improves intestinal health. Yoghurt has a high moisture content. Thus, storing it at low temperatures can maintain the stability of microbes in the yoghurt. Yoghurt stored in the refrigerator has a maximum shelf life of 10 days. Yoghurt powder is one of the alternative solutions to prolong the shelf life. This study used a randomized design of factorial groups with variations of dextrose equivalent (DE) values of 10-12 and 18-20, as well as variations of maltodextrin concentrations of 10, 15, and 20%. The study aimed to determine the DE value and maltodextrin concentration which can produce the best quality synbiotic yoghurt powder. The quality of this synbiotic yoghurt was assessed by the highest yield, lowest water content, highest solubility, highest water absorption, highest acidic titrated total, highest total of lactic acid bacteria, and highest organoleptic. The study obtained that the DE value of maltodextrin affected the total LAB. Meanwhile, the concentration of maltodextrin affected the yield, moisture content, solubility, acidic titrated total, and total of LAB. The interaction between the DE value and the concentration of maltodextrin did not affect all the parameters of this study.
Microflora of Tropical Legumes’ Seeds for Food Development: Review Riyanto, Rifqi Ahmad; Utami, Sri
Jurnal Biologi Tropis Vol. 26 No. 1 (2026): Januari-Maret
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v26i1.11189

Abstract

Tropical legumes are vital for global nutrition but remain underutilized. Their processing relies on indigenous seed microbes, yet a systematic understanding of this microbiome is absent, hindering food safety and innovation. This review aimed to catalog the microbial taxa (bacteria, yeasts, fungi) associated with post-harvest seeds of key tropical legumes like cowpea and pigeon pea. A systematic synthesis of existing literature was performed. Findings reveal a diverse but inconsistently reported microbiome. Core bacterial genera include Bacillus, Lactobacillus, and Enterobacter, with fungi like Aspergillus and Saccharomyces. Data is fragmented, limited by reliance on culture-dependent methods, and lacks functional or quantitative insights. We conclude that tropical legume seeds host a rich, uncharacterized microbial community, prominently featuring lactic acid bacteria (LAB). This represents a significant untapped biotechnological resource. We recommend future research prioritize metagenomic profiling to establish a robust microbial baseline. This should be followed by the functional characterization and development of indigenous LAB consortia as targeted starter cultures to safely optimize traditional fermentations and enhance the value of these crucial crops.
Co-Authors Ainun Nafisah, Ainun Dzikribillah, Muhammad Dhabit Febriansah, Muhammad Rizal Fitria Riany Eris Hariyanti, Rahma Kusumasari, Septariawulan Mohamad Ana Syabana Najah, Zulfatun Puji Wulandari Kuncorowati Putri, Nezly Nurlia Putri, Nia Ariani Sri Utami Tubagus Bahtiar Rusbana, Tubagus Bahtiar Vega Yoesepa Pamela Winda Nurtiana