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All Journal JURNAL PETERNAKAN JURNAL REKAYASA SISTEM INDUSTRI Food ScienTech Journal Journal of Food Technology and Health ABDI MOESTOPO: Jurnal Pengabdian pada Masyarakat MOVE: Journal of Community Service and Engagement Jurnal Pengbdian Teknik Mesin Journal of Tropical Food and Agroindustrial Technology Jurnal Teknologi Pangan dan Industri Perkebunan Jurnal Teknologi dan Mutu Pangan

Putri, Nezly Nurlia

Food Technology Department Universitas Sultan Ageng Tirtayasa

Author-ID : 1982366

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Public Health

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ORGANOLEPTIC CHARACTERISTIC OF BROWNIES FROM MOCAF AND GREEN BEAN FLOUR Nezly Nurlia Putri; Nia Ariani Putri; Rahma Hariyanti
Food ScienTech Journal Vol 3, No 2 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i2.13141

The development of local food is one of the programs being promoted by the ministry of agriculture and as an effort to diversify food in the midst of the Covid-19 Pandemic. One of the local food commodities developed was cassava. Based on data from the Central Statistics Agency related to cassava productivity in Indonesia (2014 – 2018) it was in the range of 229.51 – 246.50 tons/year. the average percentage of flour consumption per capita from 2014 –2018 is 19.92%. In addition, the cassava industry had also begun to develop, namely the processing of cassava into Modified Cassava Flour (Mocaf). Organoleptically, the value of Mocaf (in terms of aroma and taste) was almost equivalent to wheat. One way to control the value of imported flour is by developing products based on local food ingredients. Based on this, local food preparations based on modified cassava flour were developed, namely mocaf and fortified green bean flour as a source of protein. Processed products from cassava and green bean are able to substitute the use of flour 10-100%. This study aims to determine the effect of MOCAF formulation and green bean flour on the organoleptic characteristics of brownies. The flour formulations used for the four treatments (MOCAF wheat flour and green bean flour) were based on the ratio of the composition of each flour. Furthermore, observations were made on the organoleptic characteristics of roasted brownies consisting of color, scent, texture, taste and after taste. Organoleptic test involved 30 untrained panelists using the hedonic method. Organoleptic test results illustrate that the overall product is acceptable, both in terms of taste, aroma, color, texture and after taste. In treatment A, which is brownies with a composition ratio of flour, mocaf and green bean flour (1:3:0), the panelists are generally preferable. In Treatment C, brownies with a composition ratio of flour, mocaf and green bean flour (1:2.33:0.75) only tasted better by the panelists. This indicates that the panelists prefer the addition of green bean flour less than mocaf.

Penyuluhan Cara Pengolahan Pangan yang Sehat dan Baik Kepada Warga Desa Sindangsari Kabupaten Serang Rifqi Ahmad Riyanto; Fitria Riany Eris; Tubagus Bahtiar Rusbana; Vega Yoesepa Pamela; Septariawulan Kusumasari; Winda Nurtiana; Zulfatun Najah; Nia Ariani Putri; Puji Wulandari; Ainun Nafisah; Nezly Nurlia Putri; Filki Ardiansyah; Muhammad Dhabit Dzikribillah
ABDI MOESTOPO: Jurnal Pengabdian Pada Masyarakat Vol 4, No 02 (2021): Juli 2021
Publisher : Universitas Prof. Dr. Moestopo (Beragama)

Cara Pengolahan Pangan yang Baik (CPPB) diperlukan untuk menjamin mutu produk pangan serta menjaga keamanan pangan sehingga produk pangan tersebut aman dan layak dikonsumsi. Seiring berkembangnya daerah Desa Sindangsari dengan telah selesainya pembangunan kampus salah satu PTN di sekitar desa tersebut, perlu adanya keterampilan dan kemampuan pengolahan pangan yang baik di sana. Terlebih lagi semakin banyak peluang untuk membuka usaha berbasis pangan di sekitar kampus nantinya. Tujuan kegiatan pengabdian ini adalah meningkatkan kesadaran dan pengetahuan warga Desa Sindangsari agar tercipta lingkungan yang lebih sehat dari segi pengolahan pangan. Langkah kegiatan pengabdian ini terdiri dari persiapan pelaksanaan kegiatan dalam bentuk komunikasi dengan perangkat desa setempat, pemaparan materi dan diskusi oleh dosen yang berkecimpung dalam bidang keamanan pangan, serta evaluasi hasil. Hasil pelaksanaan menunjukkan bahwa pemahaman peserta terhadap CPPB menjadi meningkat serta seluruh peserta berkeinginan untuk membagikan pengetahuannya kepada keluarga dan lingkungan sekitarnya. Tindak lanjut ke depannya salah satunya adalah pelatihan CPPB-IRT dengan fokus pengolahan pangan dari komoditas tertentu sehingga dapat langsung dipraktikkan oleh warga setempat.

Digital Marketing Training for MSMEs to Increase Marketing Channel of Local Banten Product Septariawulan Kusumasari; Fitria Riany Eris; Yudi LA Salampessy; Anggoro Suryo Pramudyo; Ratna Mega Sari; Bayu Meindrawan; Vega Yoesepa Pamela; Winda Nurtiana; Nezly Nurlia Putri; Karmelia Nurrohmah
MOVE: Journal of Community Service and Engagement Vol. 2 No. 2 (2022): November 2022
Publisher : EQUATOR SINAR AKADEMIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54408/move.v2i2.145

This community service activity is a digital marketing training conducted by a lecturer of Food Technology Study Program, Sultan Ageng Tirtayasa University to the people of Ciborang Village, Kadubeureum Village, Pabuaran District, Serang Regency. The purpose of this service activity is to provide training and practical knowledge of management knowledge in helping the people of Ciborang Villages represented by MSMEs Karisma Creativa, to improve the marketing of Banten local products with digital marketing strategies. The methods used are survey and direct material delivery, as well as simulations and discussions on digital marketing strategies. The results obtained were that the people of Ciborang Village, especially MSMEs Karisma Creativa member, were very enthusiastic in training and discussions. The results of this training are expected that the people of Ciborang Village, especially MSMEs Karisma Creativa, can optimize the use of the marketplace as a marketing tool to Increase Marketing Channel of Local Banten Product.

Pemanfaatan Sumber Pangan Lokal Khas Provinsi Banten (Talas Beneng Sebagai Bahan Baku Produk Keripik): Pengabdian Pengolahan kripik talas beneng Nezly Nurlia Putri; Nia Ariani Putri; Fitria Riany Eris; Vega Yoesepa Pamela; Septariawulan Kusumasari; Tubagus Bahtiar Rusbana; Puji Wulandari; Winda Nurtiana; Rifqi Ahmad Riyanto; Zulfatun Najah; Ainun Nafisah; Mohamad Ana Syabana; Muhammad Dhabit Dzikribillah; Rahma Hariyanti
Abdi-mesin: Jurnal Pengabdian Masyarakat Teknik Mesin Vol. 2 No. 2 (2022): Abdimesin
Publisher : Program Studi Teknik Mesin Universitas Pembangunan Nasional "Veteran" Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/abdi-mesin.v2i2.58

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

ANALISIS PENENTUAN HARGA POKOK USAHA TANI BERAS PADA KECAMATAN WALANTAKA KOTA SERANG kiki Roidelindho; Dian Puspita Novrianti; Samsu Hilal; Nezly Nurlia Putri
JURNAL REKAYASA SISTEM INDUSTRI Vol 8 No 1 (2022): (November 2022)
Publisher : Universitas Putera Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33884/jrsi.v8i1.6515

In industry, especially the agricultural industry, in producing products that will be sold to consumers, one of the important aspects of conducting agricultural business, especially rice cultivation, must pay attention to the basic price. Determination of the cost of goods is intended to minimize losses that can occur. To obtain the basic price of rice farming, calculations are made of crop production, costs of fertilizers and medicines, tax expenses, capital interest, equipment depreciation, labor costs, transportation costs. In this study the method used was purposive sampling with the consideration that the largest rice producing area was in the Walantaka sub-district. The data was taken from farmers in 3 sub-districts, namely Nyapah, Tegal Sari and Lebakwangi sub-districts. The results of the study showed that the costs incurred for rice farming were Rp. 6,223,500 (Nyapah), Rp. 5,993,500 (Tegal Sari), Rp. 5,930,000 (Lebak Wangi). The basic price of rice farming results was obtained at Lebakwangi Rp. 6,760.00, Tegal sari Rp. 6,117.00 and Nyapah Rp. 5,331.00 based on explicit and implicit cost calculations. For the basic price based on explicit costs, the price obtained is Rp. 4,576 (Nyapah), Tegal Sari is Rp. 5,257, Lebakwangi is Rp. 5,813 . Keywords: Rice farming, production costs, basic prices

PENGARUH BAURAN PEMASARAN TERHADAP MINAT BELI ULANG KONSUMEN GERAI ES TEH INDONESIA DI KOTA SERANG Nezly Nurlia Putri; Barkah Alkhaliq; Aria Cendana Kusuma
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 1 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

The market demand for ready-to-drink beverages has increased significantly. This can be seen from the many drink outlets of various brands and types of contemporary drinks that continue to appear in the midst of Indonesian society. This study aims to determine the effect of the marketing mix on consumer repurchase intention and the most influential factors on consumer repurchase interest of Es Teh Indonesia Outlet consumers in Serang City. The variables used in this study are product, price, place, promotion, people, physical facilities and processes. All of these variables are independent variables, while as the dependent variable is the buying interest. Data collection techniques were carried out by distributing online questionnaires and had been filled out by 100 respondents. The number of respondents used was 30 respondents with the criteria of having bought and consumed Es Teh Indonesia drinks. The sampling technique used is non-probability sampling, and the sampling method used is judgmental sampling. The method used in this research is descriptive statistical analysis. The results showed that all marketing mix variables simultaneously have no significant effect on repurchase intention of Indonesian Ice Tea drinks with a significance level of 0.066 which is greater than 0.05 level of significance. Meanwhile, the marketing mix variable that has the most influence on consumers' repurchase interest at Es Teh Indonesia Outlet in Serang is the type of product offered, with a value of  = -0.176.

Pareira, Elisabeth Michaela KAJIAN TERHADAP PERUBAHAN FISIK UMBI KENTANG (Solanum tuberosum L.) SELAMA PENYIMPANAN DI SUHU RUANG: Perubahan Sifat Fisik Kentang selama Penyimpanan Danella Nabila Balqis Balqis; Elisabeth Michaela Pareira; Nezly Nurlia Putri; Muhamad Rezka Fathan4; Anisa Lismianisarie
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Damage to horticultural commodities after harvest is around 20-40%. This is due to ongoing respiration and metabolism processes, inaccuracy of harvest time, mechanical, physical and physiological damage. Damage to potato tubers that are often encountered in the field is generally caused by the transportation of results and improper post-harvest handling. One of the handling efforts in anticipating damage to potato tubers is using packaging. PP plastic packaging and cardboard are the most popular packaging materials and are very widely used. The purpose of this study was to determine the physical changes of potato tubers during storage at room temperature using PP plastic packaging and cardboard. The method used is descriptive trial and error with the main raw material of local potatoes. Observations were made for 14 days in the form of physical condition of potato tubers in the form of color, shape or texture, measurement of weight and diameter. Observations on the inside of the tuber and dissolved solids were carried out on the 11th day. The results showed that potato tubers stored in PP plastic packaging did not experience many physical changes compared to cardboard packaging. Where potato tubers stored using PP plastic packaging only experienced physical texture softening. Potato tubers stored in cardboard packaging, one of which experienced decay on the 11th day while the other potato tubers were physically still in a fresh condition although the texture was soft on the 14th day. The total value of dissolved solids on day 11 in PP plastic potato tubers was 6% while in cardboard packaging was 5.2%. The longer the storage of potatoes, the more carbohydrates are converted into simple sugars so that the total soluble solids in potato tubers will continue to increase.

POTENSI SENYAWA AKTIF TANAMAN REMPAH TERHADAP KEMASAN EDIBLE FILM ANTIMIKROBA Nezly Nurlia Putri; Nurul Annazhifah; Ainun Nafisah; Kiki Roidelindho
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 5, No 1 (2023): Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v5i1.1670

Kemasan edible film merupakan pengemasan yang tepat untuk mempertahankan kualitas bahan pangan dan memperpanjang umur simpan produk. Edible film berbentuk lapisan tipis yang terbuat dari bahan biopolimer yang aman untuk dikonsumsi serta dapat diurai oleh mikroba. Penambahan senyawa aktif tanaman rempah berupa antimikroba mampu menghambat pertumbuhan mikroba patogen dan memperbaiki sifat fisik edible film. Penulisan ini dlakukan berdasarkan hasil penelitian terkait senyawa aktif tanaman rempah dan potensinya terhadap kemasan edible film antimikroba, serta tantangan pengembangannya. Metode yang digunakan berupa kajian literatur dengan pendekatan kualitatif. Sumber kajian literatur dikumpulkan melalui unduhan dari database utama yaitu google scholar, research gate, dan science direct dengan rentang tahun terbit jurnal dari 2006 sampai 2022 yang sumber isinya dapat dipertanggungjawabkan dan relevan dengan penelitian atau kajian yang dilakukan. Proses penyeleksian menghasilkan 11 pustaka sesuai kriteria yang memuat edible film antimikroba. Senyawa penyusun edible film berupa senyawa makromolekul alami seperti polisakarida, protein, atau lipid sedangkan senyawa aktif tanaman rempah sebagai zat antimikroba seperti, kunyit putih, lengkuas, daun beluntas, pinang, kayu manis, jahe merah dan bawang putih. zat antimikroba ini mampu menghambat pertumbuhan bakteri E.coli dan S.aureus. Potensinya terhadap edible film antimikroba terbukti mampu menghasilkan karakteristik edible film yang dihasilkan sesuai dengan JIS (1975) dan mampu mencegah kerusakan bahan pangan dimana terdapat zona hambat terhadap bakteri serta memperpanjnag umur simpan bahan pangan. Pemanfaatan edible film secara komersial belum banyak dikembangkan, meskipun jumlah produk olahan minimal meningkat di pasar modern. Beberapa kendala yang dihadapi dalam pengaplikasian edible film antimikroba adalah penambahan zat antimikroba, plastisizer dan bahan tambahan lainnya yang kurang tepat berdampak pada karakteristik edible film yang dihasilkan. Selain itu, Setiap bahan pangan memiliki sifat yang berbeda-beda sehingga membutuhkan informasi yang lebih banyak dalam pengaplikasiannya.

The use of mix ration corn-silage based for dairy cattle: A systematic review on methane emission and milk quality Ainun Nafisah; Nurul Annazhifah; Nezly Nurlia Putri
Jurnal Peternakan Vol 20, No 2 (2023): September 2023
Publisher : State Islamic University of Sultan Syarif Kasim Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24014/jupet.v20i2.24787

In subtropical countries, corn silage is the primary ration for dairy cattle. Corn silage is often chosen in mixed rations because of its higher biomass yield, superior palatability, homogeneous yield quality, and simple silage preparation due to its higher soluble sugar content. The review aimed to (i) compile a list of the different feed components that may be combined with corn silage and (ii) compare the results of their effects on methane gas emissions, milk quality, and feed efficiency as determined by an in vivo approach. Relevant papers indexed in the computerized Scopus database and published in a variety of scientific publications were found. This systematic review was based on the PRISMA. Records included in review from databases (n = 10). This method has been applied by the authors in the articles that have been reviewed. In general, the content of CP and EE in the study was almost the same. CH4 (g/d) is lowest at 315-329, and for CH4 (g/kg of DMI) is 15.7-15.9. Substituting ordinary corn silage with Enogen corn silage (ECS) in TMR can increase milk production (38.8-40.8 kg/d) and milk quality (fat 3.82-4%, protein 3.07-3.11% and lactose 4.86-4.92%). The present literature review confirms that all mixed feeds with corn silage base used have nutrient content in accordance with the daily nutrient requirements of dairy cattle. Mixed feed that produces the lowest CH4 emissions (g/kg of DMI) and good milk quality is by giving ECS (Enogen corn silage).

Pengujian Kadar Pengawet Asam Benzoat dan Asam Sorbat Pada Permen Keras Menggunakan Kromatografi Cair Kinerja Tinggi Reizza Muhammad Giyats Al Hisyam Dwi Samara; Nuning Yuningsih; Nezly Nurlia Putri
Jurnal Teknologi dan Mutu Pangan Vol 2 No 1 (2023): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i1.3106

Hard candy is a type of solid snack made from sugar or a mixture of other sweeteners with or without the addition of other food ingredients and food additives (BTP). Based on the BPOM Regulation No. 11 of 2019 concerning BTP, the use of benzoic acid in hard candy is a maximum of 500 mg/kg body weight while sorbic acid is a maximum of 1000 mg/kg body weight. Excessive consumption of benzoic acid and sorbic acid can endanger health. Food quality control of the use of BTP can be done by routine testing in the laboratory. One of the instruments that can detect BTP is High Performance Liquid Chromatography (HPLC). This study aims to analyze the levels of benzoic acid and sorbic acid in hard candy samples using HPLC instrument. The results of the analysis of benzoic acid and sorbic acid levels in hard candy samples showed that both were not detected by the detector. The LOD value of benzoic acid obtained on HPLC instrument was 4.92 mg/kg and the LOD of sorbic acid was 3.70 mg/kg) which limits its use to meet BPOM regulation No. 11 of 2019. The testing process for benzoic acid and sorbic acid in hard candy samples is also correct and in accordance with the procedure, where the recovery value is in the range of 90-107%, the RPD value is smaller than the 2/3 CV Horwitz value (In benzoic acid, the RPD value is 1.02% and the CV Horwitz value is 6.42 while in sorbic acid the RPD value is 0.75% and the CV Horwitz value is 4.15) with a correlation coefficient that meets the linearity (r) requirement of 0.9999.

Co-Authors AINUN NAFISAH Ainun Nafisah Ainun Nafisah Ainun Nafisah Ainun Nafisah, Ainun Alkhaliq, Barkah Anggoro Suryo Pramudyo Anisa Lismianisarie Annazhifah, Nurul Barkah Alkhaliq Bayu Meindrawan Danella Nabila Balqis Balqis Dian Puspita Novrianti Dzikribillah, Muhammad Dhabit Elisabeth Michaela Pareira Filki Ardiansyah Fitria Riany Eris Ghifari, Muhammad Syafa Al Hariyanti, Rahma Karmelia Nurrohmah Kiki Roidelindho Kusuma, Aria Cendana Kusumasari, Septariawulan Lismianisarie, Anisa Michaela Pareira, Elisabeth Mohamad Ana Syabana Muhamad Rezka Fathan4 Muhammad Dhabit Dzikribillah Muhammad Dhabit Dzikribillah Nabila Balqis, Danella Najah, Zulfatun Nia Ariani Putri Nia Ariani Putri Nuning Yuningsih Nurul Annazhifah Nurul Annazhifah Pamela, Vega Yoesepa Puji Wulandari Puji Wulandari Kuncorowati Pujowati, Siti Nurlaeni Putri, Nia Ariani Rahma Hariyanti Rahma Hariyanti Ratna Mega Sari Reizza Muhammad Giyats Al Hisyam Dwi Samara Rezka Fathan, Muhamad Rifqi Ahmad Riyanto Rifqi Ahmad Riyanto Riyanto, Rifqi Ahmad Roidelindho, Kiki Samara, Reizza Muhammad Giyats Al Hisyam Dwi Samsu Hilal Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana, Tubagus Bahtiar Vega Yoesepa Pamela Vega Yoesepa Pamela Winda Nurtiana Winda Nurtiana Yudi LA Salampessy Yuningsih, Nuning Zulfatun Najah Zulfatun Najah

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