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All Journal Berkala Perikanan Terubuk Wikrama Parahita : Jurnal Pengabdian Masyarakat EDUFORTECH FoodTech: Jurnal Teknologi Pangan JURNAL PATANI: Pengembangan Teknologi Pertanian dan Informatika Vokasi International Journal of Multidisciplinary Sciences and Arts Cross-border Jurnal Teknologi Pangan dan Industri Perkebunan Jurnal Pengabdian kepada Masyarakat (Nadimas) Jurnal Agroindustri Pangan Journal of Food Security and Agroindustry Journal of Mandalika Literature Media Ilmiah Kesehatan Indonesia Prosiding Seminar Hasil Penelitian dan Pengabdian Kepada Masyarakat
Tritisari, Angga
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PENGARUH PENAMBAHAN KACANG KEDELAI PADA PROSES PEMBUATAN SNACK BAR BERBAHAN DASAR AMPING Tritisari, Angga
Jurnal Agroindustri Pangan Vol 3 No 1 (2024): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v3i1.744

Abstract

Agriculture in Indonesia has great potential and as one of the key sectors in national development and development, economic development of a region can be done by creating quality products based on the resources of the region, one of which is processing amping into snack bar products. The aim of this research is to identify the chemical properties and formulate the right ones to produce snack bars made from rice amping. This type of experimental research with snack bar products consists of three formulas with a ratio of whole amping and soybean flour, namely A1 (90 grams and 10 grams), A2 (80 grams and 20 grams), and A3 (70 grams and 30 grams). The snack bar product that has the best value for fat and protein content is sample A3 with 70 grams of whole amping and 30 grams of soybean flour. Of all the snack bar formulas, the right formula is the formula with the addition of 70 grams of whole amping and 30 grams of soybean flour, because the ingredients needed in snack bars are high protein and fat content to increase energy.
DIVERSIFIKASI PRODUK BUAH RAMBUTAN UNTUK MENINGKATKAN NILAI TAMBAH DI DESA MEKAR JAYA KECAMATAN SAJAD Junardi, Junardi; Tritisari, Angga; Maryam, Andi
Sehati Abdimas Vol 6 No 1 (2023): Prosiding Sehati Abdimas 2023
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/sehati_abdimas.v6i1.634

Abstract

Desa Mekar Jaya merupakan salah satu desa penghasil buah rambutan di kecamatan Sajad Kabupaten Sambas. Dengan banyaknya hasil yang di dapatkan setiap tahunnya, perangkat Desa berinisiatif untuk menciptakan program-program yang berfokus pada peningkatan ekonomi melalui peningkatan nilai tambah pada hasil panen. Karena sampai saat ini, hasil panen khususnya komoditas rambutan yang melimpah berakibat pada murahnya harga ketika panen raya, bahkan sampai terjadi pembiaran buah sampai berguguran di pohonnya. Oleh karena itu, untuk lebih memaksimalkan lagi hasil panen yang sekaligus memberikan nilai tambah pada produk masyarakat sangat mengharapkan adanya mengharapkan upgrade skill dan ilmu pengetahuan untuk mengolah buah rambutan menjadi dodol, selai, keripik biji dan teh kulit dari rambutan.
Pengaruh Variasi Konsentrasi Natrium Benzoat Terhadap Kualitas dan Daya Simpan Sirop Nanas Tritisari, Angga; Lianto, Amir; Suhana, Suhana
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 2 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i2.1678

Abstract

Pineapple is a horticultural crop that is widely cultivated in Sambas Regency. Pineapples have limited storage time, so proper handling in processing can improve their quality. One method for preserving pineapple is to process it into syrup. Syrup is a drink consisting of a mixture of sugar with or without the addition of other ingredients, in accordance with applicable standards. This research aims to determine the effect of sodium benzoate concentration on pH levels, total dissolved solids, and shelf life of pineapple syrup. There were three treatments in this study, namely without adding sodium benzoate, adding 0.05 grams of sodium benzoate,  and adding 0.1 grams of sodium benzoate. The results showed that the concentration of sodium benzoate affected the pH, total dissolved solids, and shelf life of pineapple syrup. Syrup with a sodium benzoate concentration of 0.1 gram has the lowest pH, namely 6.7, and the highest total dissolved solids at 55%. The longest shelf life was also found in syrup with a concentration of 0.1 gram of sodium benzoate, namely 43 days. The best treatment based on this research is the use of sodium benzoate at a concentration of 0.1 gram.
MENGOPTIMALKAN LIMBAH KULIT NANAS SEBAGAI PRODUK UNGGULAN DI DESA MEKAR JAYA,KECAMATAN SAJAD Tritisari, Angga; J, Juniardi; A, Andiono
Jurnal Pengabdian kepada Masyarakat (NADIMAS) Vol 3 No 2 (2024): Jurnal Pengabdian kepada Masyarakat (Nadimas)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31884/nadimas.v3i2.69

Abstract

Umumnya limbah nanas seperti halnya kulit nanas tidak termanfaatkan dengan baik dan dianggap sebagai      sampah yang seharusnya dibuang. Padahal dari hasil uji fitokimia, kulit nanas mengandung senyawa flavonoid, tanning dan saponin serta mengandung senyawa yang berpotensi sebagai anti bakteri. Salah satu pemanfaatan limbah kulit nanas adalah sebagai bahan utama dalam pembuatan sabun cuci piring. Sabun Cuci piring yang dihasilkan dari olahan kulit nanas dan irisan jeruk purut memiliki aroma yang  segar dan khas jeruk purut, serta daya cuci yang baik dan lembut di tangan. Tujuan dari pengabdian ini yaitu dapat meningkatkan pemgetahuan dan ketrampilan masyarakat khusunya Ibu -Ibu PKK Desa Mekar Jaya Kecamatan Sajad dalam memanfaatkan limbah kulit nanas yang dibuang begitu saja , memjadi produk yang lebih beranfaat dan lebih lanjut, Ibu-Ibu PKK Desa Mekar Jaya dapat membuat sendiri sabun cuci piring untuk keperluan sendiri ataupun di kembangkan untuk diperjualbelikan sehingga dapat meningkatkan ekonomi masyarakat serta menumbuhkan UMKM baru di Desa Mekar Jaya.
Penerapan Sistem Reward dan Recognition untuk Meningkatkan Produktivitas Tritisari, Angga
Journal of Mandalika Literature Vol. 6 No. 1 (2025)
Publisher : Institut Penelitian dan Pengembangan Mandalika (IP2MI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/jml.v6i1.3889

Abstract

Penerapan sistem reward dan recognition merupakan pendekatan strategi yang secara luas diterapkan untuk meningkatkan produktivitas karyawan di berbagai lingkungan organisasi. Penelitian ini mengkaji bagaimana penerapan sistem reward dan recognition mempengaruhi tingkat produktivitas karyawan, dengan fokus pada wawasan kualitatif yang diperoleh dari wawancara mendalam dan observasi data. Dengan menggunakan metode kualitatif, penelitian ini mengamati persepsi karyawan terhadap jenis reward, praktik pengakuan, dan efek motivasi dalam lingkungan kerja sehari-hari. Temuan menunjukkan bahwa sistem reward yang efektif, dikombinasikan dengan pengakuan yang konsisten, secara signifikan meningkatkan motivasi, kepuasan kerja, dan pada akhirnya produktivitas. Selain itu, karyawan menunjukkan komitmen yang lebih kuat terhadap tujuan organisasi ketika mereka merasa dihargai dan diakui kontribusinya. Penelitian ini juga menyoroti perlunya pendekatan khusus dalam sistem reward, yang menunjukkan bahwa reward yang disesuaikan dengan preferensi individu menghasilkan keterlibatan yang lebih besar. Dengan mengeksplorasi aspek-aspek kualitatif ini, penelitian ini memberikan wawasan mengenai praktik terbaik bagi organisasi yang ingin membangun lingkungan kerja yang positif dan meningkatkan produktivitas melalui penghargaan dan pengakuan. Penelitian selanjutnya dapat mengeksplorasi dampak jangka panjang sistem reward terhadap produktivitas di berbagai sektor.
Analisis Zat Gizi Makro dan Mikro pada Potato Ball dalam Pemenuhan Nutrition Fact Nuryutika, Nuryutika; Kristiandi, Kiki; Nurmawaty Sigiro, Oktavia; Tritisari, Angga; Hamdi, Hamdi
EDUFORTECH Vol 10, No 1 (2025): March 2025 (IN PROGRESS)
Publisher : Program Studi Pendidikan Teknologi Agroindustri, UPI (Universitas Pendidikan Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/edufortech.v10i1.73084

Abstract

Cemilan merupakan makanan yang dapat membuat rasa lapar seseorang hilang untuk sementara waktu. Potato ball salah satu cemilan yang digemari oleh masyarakat. Tujuan penelitian ini mengetahui kandungan gizi makro dan mikro pada potato ball dalam pemenuhan nutrition fact. Penentuan gizi makro dan mikro dilakukan dengan menimbang bahan secara detail, lalu dihitung berdasarkan TKPI 2017 dan dikonversikan dengan nilai AKG 2019. Kandungan gizi makro terdiri dari karbohidrat, protein, lemak, dan serat berturut-turut berdasarkan persen AKG yaitu karbohidrat sebesar 33%, lemak 0%, protein 27%, dan serat 13%. Kandungan gizi mikro pada produk potato ball yaitu air, kalsium, fosfor, besi, natrium, kalium, tembaga, seng, dan Vit C dan kandungan paling tinggi berdasarkan persen AKG yaitu natrium sebesar 24%.
Building Local Products "Bubbor Paddas" Instant Packaging Typical of Sambas into a Globally Competitive Product Maryam, Andi; Rozana, Rozana; Tritisari, Angga; Andiyono, Andiyono; Junardi, Junardi
Wikrama Parahita : Jurnal Pengabdian Masyarakat Vol. 9 No. 1 (2025): May 2025
Publisher : Universitas Serang Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30656/jpmwp.v9i1.9360

Abstract

This community service activity aims to develop Bubbor Paddas, a Sambas culinary specialty, into an instant competitive product in national and international markets. The development process employed the Project-Based Learning (PBL) method, involving students and industry partners in all stages of production, including vegetable drying, seasoning preparation, packaging, and marketing. Food technology innovations, particularly in drying and packaging techniques, were applied to maintain the original flavor and texture of Bubbor Paddas. The results indicated a 30% increase in production efficiency and enhanced product packaging quality, making it more durable and visually appealing. Additionally, digital marketing strategies were implemented, leading to a 40% increase in product orders within three months of launch. This initiative not only improved the quality and competitiveness of local products but also positively impacted community empowerment and the preservation of Sambas culinary heritage. The findings highlight the importance of integrating modern technology and marketing strategies in developing innovative and sustainable traditional culinary products.
The Effect of Brewing Time on the pH Level and Antioxidant Content of Liberica Coffee Peel and Siam Orange Peel Infusion Tea Safrina, Rona; Tritisari, Angga
FoodTech: Jurnal Teknologi Pangan Vol 7, No 1 (2024): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v7i1.79425

Abstract

Tea is the second most consumed beverage in the world after water. About two-thirds of the world's population consumes tea. The purpose of this research is to determine the pH and antioxidant content of Liberica coffee peel and Siam orange peel infusion tea. The approach taken in this research is quantitative with a factorial completely randomized design (CRD) and two factors. Each was replicated three times. The first factor is the comparison used for coffee peel and orange peel (X), namely coffee peel:orange peel (1:3) (X1), coffee peel:orange peel (1:1) (X2), coffee peel:orange peel (3:1) (X3). The second factor is the brewing time (Y) consisting of three treatment levels: 5 minutes (Y1), 10 minutes (Y2), and 15 minutes (Y3). The results of the analysis of variance (ANOVA) show that the comparison of the composition of Liberica coffee peel-Siam orange peel infusion tea (factor X) can significantly affect antioxidant activity. Additionally, the pH measurement results indicate significant differences in the composition comparison marked by factor X, brewing time (factor Y), and interaction factor (XY). The average pH measurement results in a neutral outcome and affect the stability of antioxidant activity. The conclusion of this research is that chemical analysis of the formula with a composition ratio of 1:1 (X1) with a brewing time of 5 minutes (Y1) has the highest antioxidant content.
Green Human Resource Management and Organizational Sustainability: A Systematic Literature Review of Emerging Trends, Determinants, and Implications Tritisari, Angga; Ramadania, Ramadania
International Journal of Multidisciplinary Sciences and Arts Vol. 4 No. 4 (2025): International Journal of Multidisciplinary Sciences and Arts, Article October 2
Publisher : Information Technology and Science (ITScience)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/ijmdsa.v4i4.7366

Abstract

Organizations must incorporate ecological values into their human resource management strategies due to the growing environmental crisis and the global commitment to sustainable development. In order to drive corporate sustainability performance holistically, green human resource management, or GHRM, has become a critical strategic imperative. Using a Systematic Literature Review (SLR) approach, this study attempts to map and synthesize the development trends, determinants, and results of GHRM implementation. For eighteen peer-reviewed journal articles published between 2020 and 2025, the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) guidelines were strictly followed during the review process. According to the synthesis results, green hiring, environmental training, and environmentally-based performance reviews are examples of GHRM practices that consistently show a positive and significant impact on organizational sustainability. Internal elements like Organizational Green Culture (OGC) and Green Innovation (GI) played a major role in mediating this influence. The results demonstrated that GHRM is a successful strategic bridge that enhances social and environmental performance, boosts organizational competitiveness, and raises employee affective commitment and job satisfaction. A strong HRM system and support from Green Transformational Leadership are important antecedent factors that drive GHRM success. The majority of previous research uses cross-sectional designs and concentrates on Asian contexts. In order to more thoroughly confirm causal relationships and guarantee the generalizability of results, this gap emphasizes the necessity of future longitudinal research and cross-cultural or cross-industry comparative studies. All things considered, GHRM is a vital tool for contemporary businesses to strike a balance between financial success and environmental responsibility.
Co-Authors A, Andiono Andi Maryam ANDIYONO, ANDIYONO Arifah Madani Daud Perdana Hamdi Hamdi Hamdi Hamdi J, Juniardi Januardy, Uray Junardi Junardi Junardi Junardi Kristiandi, Kiki Lianto, Amir Maryam, Andi Maulida Maulida Nur Istiqamah Nurhayati Safitri Nuryutika, Nuryutika Ramadania Ramadania, Ramadania Rini Fertiasari Rozana Rozana Rozana, Rozana Safrina, Rona Sigiro, Oktavia Nurmawaty Solly Aryza Titin Sanawiyah