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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 AGROLOGIA: Jurnal Budidaya Tanaman
Putri, Nezly Nurlia
Food Technology Department Universitas Sultan Ageng Tirtayasa
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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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.
Kajian Terhadap Perubahan Fisik Umbi Kentang (Solanum tuberosum L.) Selama Penyimpanan Di Suhu Ruang Michaela Pareira, Elisabeth; Nurlia Putri, Nezly; Nabila Balqis, Danella; Rezka Fathan, Muhamad; Lismianisarie, Anisa
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i2.1413

Abstract

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.
Pengaruh Bauran Pemasaran Terhadap Minat Beli Ulang Konsumen Gerai Es Teh Indonesia Di Kota Serang Nurlia Putri, Nezly; Alkhaliq, Barkah; Cendana Kusuma, Aria
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 1 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i1.1415

Abstract

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.
Testing of Sodium Saccharin Levels in Hard Candy with High Performance Liquid Chromatography (HPLC) Method: Pengujian Kadar Natrium Sakarin Pada Permen Keras dengan metode Kromatografi Cair Kinerja Tinggi (KCKT) Putri, Nezly Nurlia; Ghifari, Muhammad Syafa Al; Pujowati, Siti Nurlaeni
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 02 (2024): July
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i02.1628

Abstract

Hard candy is a processed food resulting from the boiling of a mixture of sugar with food additives (BTP). The use of BTP is restricted in processed food. One type is sodium saccharin. The purpose of this study was to determine the level of sodium saccharin in hard candy with High Performance Liquid Chromatography (HPLC) instrument. The test procedure consists of making a solution of standard solution (standard), test solution (sample), spike solution and phosphate buffer solution pH 6.8 as the mobile phase. Saccharin sodium levels in hard candy were calculated and determined using a calibration curve with a straight line equation. Then the detected solution was calculated to the treatment level, theoretical, recovery, average treatment level, Relative Percent Difference (RPD) (%) or relative difference, and 2/3 CV Horwitz using spike solution. The test results of saccharin sodium levels in hard candy are eligible for an acceptable %Recovery of 90-107% with SP 1 results of 103.86% and SP 2 of 100.51%. The test results were not detected in the chromatogram of solution (01 L; 07; 08), but were detected in the standard solution and spike solution, namely at λ 221 nm with Rt of 22.255 minutes (standard solution) and 22.258 minutes (spike solution). In addition, the data obtained is accurate (meets the precision requirements of %RPD < 2/3 CV Horwitz) with the results of 3.3313% < 4.3357. And the standard curve has met the linearity requirements (r ≥ 0.999) with the result of r = 0.99994
Pengujian Kadar Pengawet Asam Benzoat dan Asam Sorbat Pada Permen Keras Menggunakan Kromatografi Cair Kinerja Tinggi: Determination of Benzoic Acid And Sorbic Acid Preservative Levels In Hard Candies Using High-Performance Liquid Chromatography Samara, Reizza Muhammad Giyats Al Hisyam Dwi; Yuningsih, Nuning; Putri, Nezly Nurlia
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

Abstract

Hard candy is a solid snack made from sugar or other sweeteners,  sometimes with added food ingredients and food additives (BTP). According to BPOM Regulation No. 11 of 2019, the maximum allowable levels of benzoic acid and sorbic acid in hard candy are 500 mg/kg and 1000 mg/kg body weight. Excessive consumption of these acids can pose health risks. 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 an HPLC. The results showed that neither benzoic acid nor sorbic acid was detected in the samples. The LOD value of benzoic acid obtained on the 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 by 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.
POTENSI SENYAWA AKTIF TANAMAN REMPAH TERHADAP KEMASAN EDIBLE FILM ANTIMIKROBA Putri, Nezly Nurlia; Annazhifah, Nurul; Nafisah, Ainun; Roidelindho, Kiki
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 5 No 1 (2023): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Mei
Publisher : Universitas Sahid

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

Abstract

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.
Pengaruh Pemberian Pupuk Hayati terhadap Cekaman Kekeringan pada Tanaman Bawang Merah Kabupaten Serang Kiki Roidelindho; Nezly Nurlia Putri; Rendi Refiandi; Firza Nur Rismansyah
AGROLOGIA: Jurnal Ilmu Budidaya Tanaman Vol 14 No 1 (2025): Agrologia : Jurnal Ilmu Budidaya Tanaman
Publisher : Fakultas Pertanian, Universitas Pattimura Ambon, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/agrologia.v14i1.18001

Abstract

Bawang merah merupakan komoditas hortikultura dengan nilai ekonomi tinggi. Ketersediaan air merupakan faktor yang mempengaruhi produksi bawang merah, di mana kekurangan air yang menyebabkan cekaman kekeringan pada tanaman bawang merah akan berdampak pada pertumbuhan dan hasil panen. Penelitian ini bertujuan untuk menganalisis pengaruh penggunaan pupuk hayati pemacu pertumbuhan tanaman (PGPR) dan interval penyiraman serta interaksinya terhadap pertumbuhan bawang merah. Penelitian ini dilakukan di kebun percobaan Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa, dari Juli hingga November 2024. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dua faktor, yaitu pemberian pupuk hayati PGPR (akar bambu hijau, rumput gajah, dan putri malu) serta interval penyiraman (2 kali sehari, 2 kali dalam 2 hari, dan 2 kali dalam 3 hari). Hasil penelitian menunjukkan bahwa tidak terdapat interaksi antara pemberian pupuk hayati PGPR dan interval penyiraman terhadap pertumbuhan bawang merah. Pada parameter tinggi tanaman, perlakuan jenis PGPR tidak berpengaruh nyata, sedangkan perlakuan interval penyiraman 2 kali dalam 3 hari berpengaruh nyata pada 1 Minggu Setelah Pindah Tanam (MSPT) dengan rata-rata 8,28 cm. Pada parameter jumlah daun, perlakuan jenis PGPR tidak berpengaruh nyata, sementara perlakuan interval penyiraman 2 kali dalam 3 hari berpengaruh nyata pada 3 MSPT dengan rata-rata 3,11 helai. Parameter panjang akar pada perlakuan jenis PGPR dan interval penyiraman tidak berpengaruh nyata. Parameter berat basah umbi pada perlakuan PGPR tidak berpengaruh nyata, sedangkan perlakuan interval penyiraman 2 kali dalam 2 hari berpengaruh nyata dengan rata-rata 29,44 g. Parameter berat kering umbi perlakuan PGPR dan interval penyiraman tidak berpengaruh nyata.
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 Firza Nur Rismansyah 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 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 Rendi Refiandi 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 Winda Nurtiana Winda Nurtiana Yudi LA Salampessy Yuningsih, Nuning Zulfatun Najah Zulfatun Najah