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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Aplikasi Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Agro Dedikasi Masyarakat (JADM) Teknologi dan Industri Pertanian Indonesia
Setya Budi Muhammad Abduh, Setya Budi Muhammad
Program Studi Teknologi Pangan, Fakultas Peternakan Dan Pertanian Universitas Diponegoro, Semarang
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Other

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Penurunan waktu proses cleaning in place (CIP) dengan cara wet wash pada produksi susu bubuk di PT XYZ: Reduce cleaning in place (CIP) wet wash process time in powdered milk production at PT XYZ Dwimarlina, Anggun; Setya Budi Muhammad Abduh; Al-Baari, Ahmad Ni’matullah
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.3724

Abstract

The diversity of products in a company makes the process of cleaning production areas important to prevent cross contamination. Cleaning in Place (CIP) is a method to clean product residues from production equipment automatically without the need to disassemble the machine. This study aims to determine the required minimum time for the CIP drying process to dry the production equipment. The experiment was done by testing the treatment based on changes in compressed air, drying, and cooling process time. Cleaning verification was done by examining visual inspection and test for detection of microbial contamination, allergens and ATP. The results showed that reducing the CIP processing time can be done by minimizing the drying time. The best treatment resulted in the treatment with compressed air 300 s, drying 900 s and cooling 900 s. This can be seen from the 3 repetitions, the results obtained by examining the overall appearance of the surface in the tote bin are clean and dry. In addition, changes in the time parameter did not affect the cleaning process of residues on the surface of the tote bin, which was shown in the results of testing for detection of microbial contamination, allergens and ATP.
Pengaruh Penambahan Onggok Singkong Terhadap Sifat Fisik, Kimia, Sensori dan Kesukaan Bakso Kacang Merah Widiyatun, Umi Nur; Ardiyani, Elfitri Sarah; Abduh, Setya Budi Muhammad; Al-Baarri, Ahmad Ni'matullah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 1 (2024): Vol. (16) No. 1, April 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i1.29116

Abstract

The texture of structured protein such as meat analogue is distinct due to non-fibrous protein plant protein. Onggok contains dietary fiber which can improve the fibrous texture of meat analogue. The aim of this study was to determine the effect of onggok on the physical, chemical, sensorial properties and consumer preference of restructured red bean protein. The product was made by mixing red bean flour, tapioca, spices followed by boiling for 8 min. In addition, onggok as much as 0, 2, 4, and 6% (w/w) was used as the treatment. Meatball from beef was used as a control. Subsequently, the yield, cooking loss, WHC, water content, total solids, protein, fat, texture, fiber, sensory and preferences of the product were tested and analyzed using ANOVA and PCA. The results showed that the addition of onggok up to 6% had no effect (p0.05) on the water content, WHC, cooking loss, total solids, protein, adhesiveness, springiness, cohesiveness, and preferences, while increased (p0.05) the yield, fat, fiber, and hardness. The restructured red bean protein is lower in water content, WHC, fat, protein, sensory and preference than meatballs. PCA analysis showed different clusters between both the meatballs, which was in line with the ANOVA results
Pengaruh Penambahan Daun Stevia (Stevia rebaudiana) Terhadap Aktivitas Antioksidan, Kadar Air, Kadar Abu, dan Organoleptik Teh Daun Pegagan (Centella asiatica L. Urban) Siringoringo, Rohayana; Abduh, Setya Budi Muhammad; Bintoro, Valentinus Priyo
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 2 (2023): Vol. (15) No. 2, Oktober 2023
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v15i2.26478

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh ekstrak daun stevia terhadap sifat serbuk dari daun pegagan. penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 20 percobaan yang terdiri dari 5 Rancangan dan 4 ulangan dengan variasi penambahan serbuk daun stevia yaitu 0%, 5%, 15%, 25% dan 35%. Bahan baku yang digunakan adalah teh daun pegagan segar dengan tambahan daun stevia berkisar antara 68,23% 77,14%; kadar udara 5,14% 13,52%; kadar abu 11,67% 13,52%; warna 1,80% 4,20%; wewangian 2,24% 3,24%; rasa 2,16% 4,08%; konsumen secara keseluruhan menyukai 2,48% 3,80%.Penambahan daun stevia meningkatkan aktivitas antioksidan, rasa dan kesukaan konsumen secara keseluruhan, tetapi tidak berpengaruh nyata (p0,05) terhadap kadar air, kadar abu dan aroma.Kata kunci: antioksidan , pegagan, stevia, teh.
Pengaruh Gelatin Tulang Ikan Bandeng (Chanos chanos) terhadap Mutu Frozen Yogurt Puspa, Elva Hariana; Abduh, Setya Budi Muhammad; Mulyani, Sri
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 1 (2023): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2023.10.1.8

Abstract

Frozen yogurt has the tendency to undergo recrystallization during storage, resulting in a sandy texture that necessitates the use of a stabilizer. The purpose of this study was to investigate the impact of milkfish bone gelatin on the quality of frozen yogurt, as the product may recrystallize during storage, leading to undesirable sandiness that requires a stabilizer. Various concentrations of milkfish bone gelatin stabilizer (0, 0.3, 0.6, and 0.9% (w/w)) were added to frozen yogurt, and the samples were tested for total solids, overrun, melting time, LAB profile, and sensory characteristics. The results showed that the addition of gelatin from milkfish bone increased total solids and melting time, decreased overrun, maintained the cell count of LAB, and softened the texture. However, there was no significant difference (p>0.05) observed in non-fishy aroma, white color, hedonic scores, and sour taste of frozen yogurts after one week of storage. The PCA analysis indicated distinct clusters between frozen yogurt with and without the addition of milkfish bone gelatin, which was consistent with ANOVA and Kruskal Wallis results. Based on the findings, the recommended treatment is to add 0.3% milkfish bone gelatin to frozen yogurt with a total solids content of 34.53%, overrun of 17.58%, melting time of 14.75 minutes, LAB profile of 4.2×108 CFU/mL, white color score of 7.64, non-fishy odor score of 8.40, sour taste score of 6.44, soft texture score of 7.88, and overall preference score of 8.20 (on a 1-10 scale).
Co-Authors Ahmad Ni’matullah Al-Baari Ahmad Ni’matullah Al–Baarri Al-Baari, Ahmad Ni’matullah Al-Baarri, Ahmad Ni'matullah Amalina Noor Shabrina Anang M Legowo Anggun Dwimarlina Antonius Hintono Ardiyani, Elfitri Sarah Astuti, Ayu Tri Bintoro, V. Priyo Dwimarlina, Anggun Dyah savitri Dzakiyalizz, Azka Nadiya Fatmawati, Nabila Lathifah Felia Wahono Hadipernata, Mulyana Kamil, Rafli Zulfa Lestari, Tiara Yunistha Lutfi Amalia Shaliha Masykuri masykuri Mawarid, Ailsa Afra Melati Citra Anggraeni Muhammad As'ad Wibisono Muhammad Fareza Nur Azizah Nurwantoro . Pangestika, Widia Puspa, Elva Hariana Puspita, Diyan Ayu Putri, Deshinta Ramadhani Bastian Ririn Hidayanti Risa Fazriyati Siregar Savitri Diyas Prabaningrum Shaliha, Shabrina Nur Siringoringo, Rohayana Sri Mulyani Tri Yuliana Ulayya, Ghina Umi Insyiroh V. Priyo Bintoro Valentinus Priyo Bintoro Vitus Dwi Yunianto Budi Ismadi Widiyatun, Umi Nur Wihardi Wihardi Yanuar Adi Purbo Waskito Yanuar Adi Waskito Yoga Pratama Yoyok Budi Pramono