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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal AGROTEKNOLOGI Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Abadimas Gorontalo Jurnal Teknologi Pendidikan : Jurnal Penelitian dan Pengembangan Pembelajaran JAGO TOLIS : Jurnal Agrokompleks Tolis
Yuvita Lira Vesti Arista
Universitas PGRI Banyuwangi
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KARAKTERISTIK ORGANOLEPTIK, KIMIA, DAN TOTAL MIKROBA PINDANG IKAN TONGKOL TERAWETKAN GARAM DAN SERBUK BIJI PICUNG (Pangium edule Reinw) SELAMA PENYIMPANAN Yuvita Lira Vesti Arista; Yuli Witono; Mukhammad Fauzi
JURNAL AGROTEKNOLOGI Vol 15 No 02 (2021)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v15i02.8761

Abstract

Picung (Pangium edule Reinw) seeds had been used as fresh fish preservatives for a long time, there had not been reported about the boiled salted tuna using picung seeds. The aim of this research was to determine the chemical organoleptic properties and total microbe of boiled salted tuna with the addition of salt and picung seed powder during storage. This research consisted of 2 factors, those were variations of the salt concentration which consisted of G1 (the use of 10% of salt), G2 (the use of 15% of salt), and G3 (the use of 20% of salt) and the variations of picung seeds powder which consisted of P1 by adding 1% of picung seeds powder (150-200 g of the fish weight), P2 by adding 3%, and P3 by adding 5%. It was done three times. The organoleptic, chemical, and total plate count (TPC) of boiled salted tuna observation was done during 0, 3, 6, and 9 days of storage. The organoleptic test of boiled salted tuna by using 20 persons of the untrained panelists (permanent respondents). The organoleptic observation parameters consisted of appearance, aroma, taste, and mucous. The result of boiled salted tuna which used 15% (G15) and 20% (G20) of salt and added 3% (P3) and 5% (P5) of picung seeds powder could be still accepted by the panelist until in day-9. In addition, it was also able to maintain chemical properties up to day-6 of storage including parameters of free fatty acid and TVBN (total volatile basic nitrogen) content. The use of salt and powdered picung seeds with a ratio of 15%:5% (G15P5) and 20%:5% (G20P5) was able to maintain the amount of TPC until the day-6 of storage not to exceed the specified threshold. Keywords: boiled salted tuna, organoleptic, TPC, TVBN
Pengaruh Hydrocooling dan Jenis Kemasan Terhadap Kualitas Mentimun (Curcumis sativus L) Selama Penyimpanan Yuvita Lira Vesti Arista; Anita Khairunissa; Agnes Juniarti Chastelyna
JAGO TOLIS : Jurnal Agrokompleks Tolis Vol 3, No 1 (2023): Januari
Publisher : Universitas Madako Tolitoli

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56630/jago.v3i1.284

Abstract

Mentimun (Curcumis sativus L) sangat mudah terjadinya kemunduran mutu pascapanen akibat adanya proses respirasi dan transpirasi yang mengakibat kehilangan air dan kelayuan. Upaya yang dapat dilakukan untuk mempertahankan mutu adalah dengan melakukan hydrocooling dan melakukan pengemas pada mentimun. Oleh sebab itu penelitian ini dilakukan untuk mengetahui pengaruh hydrocooling dan pengaruh jenis kemasan terhadap mutu mentimun khususnya kadar air, kandungan total padatan terlarut, susut bobot dan tekstur selama penyimpanan. Penelitian dilakukan dengan metode RAL Faktorial dimana terdiri atas 2 faktor perlakuan. Faktor pertama merupakan variasi suhu hydrocooling (H) dimana H0= hydrocooling suhu 30C; H2= hydrocooling suhu 60C dan H3= hydrocooling suhu 90C. Faktor kedua merupakan jenis kemasan (K) yang terdiri atas K1= kemasan PP; K2= Kemasan LDPE, K3= Kemasan PET. Mentimun yang telah dikemas kemudian disimpan pada 10 0C untuk diamati perubahan mutunya selama penyimpanan.  Kombinasi perlakuan yang baik dalam mempertahankan kadar air dan menekan susut bobot mentimun selama penyimpanan adalah perlakuan hydrocooling 30C kemasan LDPE (H1K2), hydrocooling 60C kemasan PP (H2K1), hydrocooling 90C kemasan LDPE dan PET (H3K2, H3K3) sedangkan perlakuan hydrocooling 60C kemasan PP (H3K1) mampu menekan susut bobot dan hydrocooling 60C LDPE dan (H2K2) mampu mempertahankan kandungan air produk selama penyimpanan.Kata Kunci : Susut bobot, Kadar Air, TPT, Tekstur
EDUKASI PENANGANAN PASCAPANEN PRODUK HORTIKULTURA PADA PEDAGANG DI PASAR TRADISIONAL BLAMBANGAN Yuvita Lira Vesti Arista
Jurnal Abdimas Gorontalo (JAG) Vol 6 No 1 (2023): Jurnal Abdimas Gorontalo (JAG), Mei 2023
Publisher : UPPM Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jag.v6i1.1136

Abstract

Postharvest losses in horticultural products reach 45-55%, the main cause of postharvest losses in fruit and vegetables is caused by the product losing water due to respiration and transpiration processes which reduce product weight. Until now, Indonesia still contributes a very large postharvest loss, this is due to the lack of awareness and knowledge from both farmers, traders, and consumers regarding good postharvest handling. Most of the post-harvest losses occur during the marketing process, and this is what makes traders suffer a lot of losses. Therefore, educational activities are needed for post-harvest handling of horticulture products to prevent these losses, especially in the Blambangan Banyuwangi Market. Post-harvest handling that can be carried out by traders to prevent quality degradation of horticultural products includes sorting, trimming, grading, modifying packaging, and modifying storage. Educational activities for post-harvest handling of horticultural products for traders in the Blambangan traditional market run enthusiastically and can be declared successful. All participants can understand the entire material presented, not only that the participants are also able to implement the material directly starting from the process of sorting, trimming, and grading the products they sell. Participants were also able to apply packaging technology starting from selecting the appropriate type of packaging plastic and also making perforated holes in the plastic to reduce the rate of respiration so that fruit and vegetable products sold have a longer shelf life.
CHEMICAL CHARACTERISTICS OF Sardinella lemuru HEAD MEAL AS A RAW MATERIAL FOR MAKING PROCESSED FOOD Mutamimah, Dewi; Arista, Yuvita Lira Vesti
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 19, No 3 (2023): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.19.3.164-167

Abstract

Lemuru is one of the abundant marine food in Banyuwangi and is used as raw material for canned fish. The production of lemuru (Sardinella lemuru) catches reaches 160 tons in 2023 based on data obtained from UPT PPP Muncar. and produces about 30-40% of the total weight of fish waste, which is around 48-64 Tons which has not been utilized optimally.head of fish is one of waste and can use as material in making food products. This research aimed to determine the chemical characteristics of  Sardinella lemuru head meal. The research method of chemical characteristics used was proximate analysis including moisture content by gravimetric method, protein conten by kjeldhal methodt, fat content by soxhlet method, ash content by dry ashing method and carbohydrate by different. The proximate content of lemuru head meal was 3,34% of moisture content, 19,76% of protein, 34,86% of  fat, 17,85% of ash and 24,19% of carbohydrate content.
Sifat Mekanik dan Kemampuan Biodegradasi Antimicrobial Bioplastic Berbasis Kulit Buah Naga Merah (Hylocereus polyrhizuz) dan Ekstrak Daun Biduri (Calotropis gigantea) Arista, Yuvita Lira Vesti; Mutamimah, Dewi
JURNAL AGROTEKNOLOGI Vol 17 No 02 (2023)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v17i02.42930

Abstract

Plastic is often chosen as packaging for food products because it’s considered practical, non-corrosive, low cost, and able to withstand product water migration, but it’s difficult to degrade. So that need biodegradable plastic untuk handle that, but most of the biodegradable plastics that have been developed only focus on ease of degradation, do not focus on the microbial contamination problem. One alternative that can be developed is to make antimicrobial bioplastic based on starch from dragon fruit peel and biduri leaves as an antimicrobial source. Until now there is no further information regarding the mechanical properties and degradation ability of antimicrobial bioplastic based on starch from dragon fruit peel and biduri leaf waste. Therefore this research was carried out to determine the mechanical properties including tensile strength, modulus young, and elongation as well as degradation ability. The research was conducted using the completely randomized design factorial method which consists of 2 factors where the first factor was variation of the dragon fruit peel starch (P1: 15%, P2: 30%, P3: 45%, P4: 60%) and the second factor was the addition of biduri leaf extract (B1: 3%, B2: 6%, B3: 9%, B4: 12%. Research on the mechanical properties of elongation, tensile strength tests, and elongation at break tests was carried out using Mat. Testing Machine while Young's modulus testing uses tension testing. Antimicrobial bioplastic degradation capability testing using Aspergillus niger is calculated based on weight loss. The research results showed that the treatment with the addition of 15% dragon fruit peel starch (P1) had good mechanical properties ranging from tensile strength, modulus young, and elongation, while the addition of biduri extract had no effect. The best biodegradation ability was with the addition of 60% starch (P4). The use of starch in greater concentrations can reduce mechanical properties but increase biodegradation capacity. Keywords: antimicrobial packaging, biodegradable polymer, cross linkig, starch
Karakteristik Sensori Dan Fitokimia Tempe Berbasis Biji Almond (Prunus dulcis L), Kedelai (Glycine max L) Dan Kacang Hijau (Vigna radiata L) Arista, Yuvita Lira Vesti; Chastelyna, Agnes Juniarti; Khairunnisa, Anita; Moniz, Joana Paula Gerabella da Costa
JAGO TOLIS : Jurnal Agrokompleks Tolis Vol 4 No 3 (2024): September
Publisher : Universitas Madako Tolitoli

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56630/jago.v4i3.613

Abstract

Tempe merupakan salah satu produk tradisional Indonesia, pada umumnya terbuat dari kedelai yang difermentasi dengan menggunakan kapang Rhizopus oligosporus. Dalam proses pembuatan tempe terdapat jenis serealia dan legum lain yang juga dapat digunakan, dengan demikian tujuan penelitian ini mengeksplor lebih jauh terkait tempe berbahan dasar almond dan kacang hijau beserta kualitas organoleptik dan kandungan fitokimianya. Hasil penelitian menunjukan bahwa kandungan kimia tempe berbahan dasar kacang almond dan kacang hijau memiliki standart nilai kimia yang sesuai dengan SNI 3144-2015 dimana kandungan air maksimal pada tempe adalah sebesar 65%, kandungan protein minimal 15%. Selain itu tempe berbahan dasar kacang almond dan kacang hijau memiliki kandungan fitokimia yang sama seperti tempe berbahan dasar kedelai positif mengandung alkaloid, flavonoid, tanin dan terpenoid. Secara Organoleptik tempe berbahan dasar kacang hijau mempunyai tingkat mutu sensoris tempe yang tinggi berdasarkan atribut warna, aroma, rasa, tekstur dan secara keseluruhan.  
Level Perception of Elementary School Students Towards Food in The School Environment of Banyuwangi Public Elementary School 2 Tukang Kayu Utami, Arfiati Ulfa; Setyawan, Bagus; Chastelyna, Agnes Juniarti; Arista, Yuvita Lira Vesti; Ulfa, Rosiana
Jurnal Teknologi Pendidikan : Jurnal Penelitian dan Pengembangan Pembelajaran Vol 9, No 1 (2024): Januari
Publisher : UNDIKMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jtp.v9i1.9898

Abstract

Elementary school students' understanding of healthy food is very important because this will have an impact on the health of students and the school environment. This study aims to measure the extent to which students' perceptions of snacks in the school environment at SD Negeri 2 Tukang Kayu Banyuwangi. This research used survey method. The subjects in this study were 50 fifth grade students of SD Negeri 2 Tukang Kayu Banyuwangi. The research instrument was a questionnaire or questionnaire sheet. The analysis used is descriptive qualitative. The results of student perceptions obtained 72% of students can understand healthy snacks in the school environment.
PENINGKATAN PENGETAHUAN PENGGUNAAN BAHAN TAMBAHAN PANGAN NON-NUTRITIVE SWEETENERS PADA SISWA SMPN 24 BALIKPAPAN Arista, Yuvita Lira Vesti; Hutabarat, Michael Alexander; Ciciolini Sidabutar, Elizabeth Desfelia; Kumalaningrum, Amalia Nur
Jurnal Abdimas Gorontalo (JAG) Vol 7 No 2 (2024): Jurnal Abdimas Gorontalo (JAG), November 2024
Publisher : UPPM Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jag.v7i2.1423

Abstract

Students often tend to consume snacks or street food without understanding the ingredients contained in the products they eat and are less selective in choosing healthy food options. This behavior can have negative consequences if the consumed products contain food additives (Bahan Tambahan Pangan, BTP) that are prohibited by regulations or exceed the permissible limits. Therefore, this community service activity aimed to enhance the knowledge of students at SMPN 24 Balikpapan regarding the use of non-nutritive sweeteners (NNS) as a type of BTP in food products, including their regulatory limits and the potential health impacts of excessive consumption. The activities consisted of field observation, socialization, mentoring, and evaluation. The socialization phase included material presentations, discussions, and the identification of food products containing NNS. Mentoring sessions introduced the types of NNS, guided the identification of products, and simulated their usage in compliance with regulatory limits. The success of the activity was evaluated through a multiple-choice test with a minimum passing grade of 60. Evaluation results indicated that the average score of the 40 participants was 76.5, and the program was considered successful, as all participants managed to complete the evaluation with a minimum score of 60. This initiative successfully enhanced students' understanding of the appropriate use of NNS in food products and raised awareness about the importance of choosing safe and healthy foods.
PENINGKATAN PENGETAHUAN PENGGUNAAN BERBAGAI BAHAN TAMBAHAN PANGAN PADA SISWA SMKN 4 BALIKPAPAN Hutabarat, Michael Alexander; Arista, Yuvita Lira Vesti; Kumalaningrum, Amalia Nur; Manihuruk, Hendrik Vicarlo Saragih; Batubara, Yongki Christandi
Jurnal Abdimas Gorontalo (JAG) Vol 7 No 2 (2024): Jurnal Abdimas Gorontalo (JAG), November 2024
Publisher : UPPM Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jag.v7i2.1424

Abstract

The use of Food Additives (BTP) has become increasingly common in food products, especially school snacks. This is a big challenge, where school students need to be educated about Food Additives in the food or drinks they consume, including the types that are allowed and prohibited. Students of SMKN 4 Balikpapan have often consumed snacks containing Food Additives without realizing it. Through this community service program, it is hoped that students' knowledge about Food Additives through socialization and mentoring can increase. This activity includes socialization, interactive discussions, and pre-test and post-test evaluations to measure the effectiveness of the program. It is hoped that after receiving this socialization, students' awareness will increase and can create healthy consumption habit among students.
Chemical Content Evaluation of Peaberry Robusta Green Bean Using FT NIRS Method Setyawan, Bagus; Arista, Yuvita Lira Vesti; Utami, Arfiati Ulfa
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 14, No 1 (2025): February 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i1.202-214

Abstract

Mount Ijen is a prominent region for peaberry Robusta coffee beans, which has entered international markets. Accurate real-time estimation of its chemical components is crucial for export activities. This study evaluated moisture content, lipid, and caffeine in Robusta peaberry coffee beans from Ijen using FT-NIRS (Fourier Transform – Near Infrared Spectroscopy). A total of 50 samples were scanned in triplicate, generating 150 spectral data points. The data were optimized for wavelength selection and pre-treated using Standard Normal Variate Transformation (SNV), Second Derivative (dg2), Multiplicative Scatter Correction (MSC), and normalization. Results showed that FT-NIRS proved effective for rapid and accurate estimation of these components. The best calibration model used Kubelka-Munk transformation with dg2 pre-treatment in the 1000-2500 nm wavelength range. Optimal Partial Least Squares (PLS) factors were PLS 4 for lipid content (R2 = 0.98, SEP = 0.013%, SEC = 0.012%, CV = 0.81, RPD = 2.03, consistency = 95.21%), PLS 5 for moisture content (R2 = 0.94, SEP = 0.014%, SEC = 0.014%, CV = 0.80, RPD = 4.88, consistency = 101.02%), and PLS 5 for caffeine content (R2 = 0.94, SEP = 0.014%, SEC = 0.014%, CV = 0.80, RPD = 4.88, consistency = 101.02%). Keywords: Absorbance, Caffeine, Lipid, Moisture Content, Pre-Treatment.
Co-Authors Agnes Juniarti Chastelyna Agnes Juniarti Chastelyna, Agnes Juniarti Anita Khairunissa Arfiati Ulfa Utami Asfianti, Asti Batubara, Yongki Christandi Ciciolini Sidabutar, Elizabeth Desfelia da Costa Moniz, Joana Paula Gerabella Dewi Mutamimah Hadetata, Satria Khairunnisa, Anita Kumalaningrum, Amalia Nur Liasari, Ade Manihuruk, Hendrik Vicarlo Saragih Michael Alexander Hutabarat Moniz, Joana Paula Gerabella da Costa Mukhammad Fauzi Muttaqin, Muhammad Ihsan Zaenal Nofiyanti, Sri Handayani Rosiana Ulfa SETYAWAN, BAGUS Yuli Witono