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Ika Dyah Kumalasari
Universitas Ahmad Dahlan
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences

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Journal : Agroindustrial Technology Journal

 1 
EVALUASI PENERAPAN CARA PRODUKSI PANGAN OLAHAN YANG BAIK DI LIVIA CATERING YOGYAKARTA Ika Dyah Kumalasari; Citra Mutiara Putri
Agroindustrial Technology Journal Vol 6, No 2 (2022): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v6i2.8470

Abstract

Keamanan pangan (food safety) merupakan hal yang sangat penting untuk mencegah penyakit akibat pangan. Karena pangan yang aman, berkualitas dan minim pencemaran dapat diwujudkan oleh industri pangan dengan pengolahan yang baik dan pengelolaan lingkungan yang bersih. Pada industri kecil seperti catering, biasanya seringkali tidak konsisten dengan menerapkan cara pengolahan pangan yang baik dan terjamin kualitas serta keamanan mutu dari pangan tersebut. Data diperoleh melalui wawancara, observasi dan dokumentasi serta pengisian checksheet berdasarkan Peraturan Menteri Perindustrian RI No. 75/MIND/PER/2010, kemudian dianalisis faktor penyebab ketidaksesuaiannya dengan menggunakan diagram fishbone. Berdasarkan analisis, dapat diketahui bahwa terjadi penyimpangan CPPOB pada 7 dari 18 aspek. Penyimpangan tersebut terdiri dari aspek bangunan dan ruang Produksi, fasilitas sanitasi, produk akhir, laboratorium, karyawan, pemeliharaan dan program sanitasi, serta pelaksanaan pedoman. Dari 7 aspek tersebut diketahui adanya 12 ketidaksesuaian dengan persentase 15,7%. Aspek yang sudah sesuai meliputi lokasi/tempat produksi, mesin/peralatan, bahan, pengawasan proses, pengemasan, label, penyimpanan, pengangkutan, dokumentasi dan pencatatan, pelatihan karyawan dan penarikan produk. Persentase yang dihasilkan dari aspek kesesuaian yaitu 84%. Kendala yang menghambat dalam penerapan CPPOB yaitu manusia, prosedur dan fasilitas.Kata kunci:  CPPOB, Checksheet, Diagram Fishbone
ANALISIS PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA PROSES PRODUKSI ORIFLAKES DI PT SERELIA PRIMA NUTRISIA, YOGYAKARTA Ika Dyah Kumalasari
Agroindustrial Technology Journal Vol 6, No 2 (2022): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v6i2.8471

Abstract

PT Serelia Prima Nutrisia merupakan industri pangan yang memproduksi sereal dengan bahan baku pati umbi garut, yang memerlukan suatu sistem yang dapat menjamin mutu dan keamanan pangan di dalam industri pangan yaitu dengan adanya penerapan sistem HACCP. Tujuan dilakukan penelitian ini yaitu untuk mengetahui penerapan HACCP dan mengidentifikasi CCP pada proses produksi sereal umbi garut di PT Serelia Prima Nutrisia. Penelitian ini menggunakan metode kualitatif dengan pengambilan data dengan melakukan observasi langsung dan wawancara terhadap Quality Control serta melakukan studi pustaka. Hasil penelitian menunjukkan bahwa terdapat satu titik kritis atau Critical Control Point (CCP) pada proses pencampuran. Secara umum, penerapan HACCP (Hazard Analysis Critical Control Point) pada produksi sereal di PT Serelia Prima Nutrisia sudah berjalan baik dengan adanya dokumentasi dan pencatatan seperti form monitoring setiap tahapan proses. 
CHARACTERISTICS OF MODIFIED KIMPUL (XANTHOSOMA SAGITTIFOLIUM) AND MOCAF FLOUR BREAD WITH POTATO (SOLANUM TUBEROSUM L) SOURDOUGH STARTER Ika Dyah Kumalasari; Riantika Aulia Putri; Endah Sulistiawati; Gita Indah Budiarti
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i2.9387

Abstract

The fiber content in flour can be increased using a physical modification method (Autoclaving-cooling). Processed food products are favored by the public to apply it to bread with the use of natural yeast (sourdough) derived from potatoes because it is high in carbohydrates and low in calories. The purpose of this study was to determine characteristics of modified kimpul (Xanthosoma sagittifolium) and mocaf flour bread with potato (Solanum tuberosum L) sourdough starter. This study was conducted using a completely randomized design (CRD) with one factor, namely the ratio of wheat flour: modified kimpul tuber: mocaf of F0 (100%T:0%K:0%M) (control); F1 (20%T:50%K:30%M); F2 (20%T:40%K:40%M); and F3 (20%T:30%K:50%M) using potato sourdough starter. Parameters analyzed were  total sugar, texture (chewiness), and organoleptic test (taste, aftertaste, color, aroma, texture, and overall preference). Data collection was carried out by 25 untrained panelists. Statistical analysis of data used the One Way Analysis Of Variance (ANOVA) test with a significance level of 5%, followed by Duncan's test and percentage descriptive analysis. The results of the analysis of the total sugar test and texture (chewiness) on bread showed a significant difference and sample F1 (20%T: 50%K: 30%M) decreased the total sugar content. The results of organoleptic test showed a significant difference and the acceptability of each parameter of taste, aftertaste, color, texture, and overall preference was 70,5% according to the criteria for liking, but the aroma parameter did not show a significant difference.
Analysis of Sensory Acceptance of Cookies Made From Almond Flour (Prunus dulcis) and Sweet Corn Flour (Zea mays saccharata Sturt.) Ika Dyah Kumalasari
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v8i1.11123

Abstract

Almonds have a high folic acid content and are beneficial for pregnant women and the growth of babies in the womb and the high protein content can help the diet process. Sweet corn is high in folic acid to prevent congenital abnormalities in babies and high in starch to form the texture of cookies. This research aims to determine the results of sensory tests or the panelists' level of preference for almond flour and sweet corn flour cookies. This research method used a Completely Randomized Design (CRD) with 1 formulation variation factor carried out 3 times with a ratio of almond flour : sweet corn flour, namely F1 (100 % : 0 %), F2 (75 % : 25 %), F3 (50 %). % : 50%), F4 (25 % : 75 %) and F5 (0 % : 100 %). The parameters analyzed are sensory tests including texture, color, taste, aroma and overall preference. The experiment was tested with 30 untrained panelists. Data were analyzed using analysis of variances (ANOVA) with further tests using Duncan at a confidence level of 95%. The results of the sensory test of almond flour and sweet corn flour cookies had a significant effect on the parameters of texture, color, taste, aroma and overall preference. The sensory test results obtained were texture 2.70-4.07 (from dislike to like), color 2.40-4.20 (from dislike to like), taste 2.87-4.10 (from dislike to like), aroma 2.97-3.87 (from dislike to like), and overall liking 2.93 to 4.13 (from dislike to like).
Co-Authors Afist Azkiya Sidqi Alia Ariesta Amatullah Tsurayya Adilah Annisa Suci Amaliya Rohman Annisa Suci Amaliya Rohman Bakti Utama Citra Mutiara Putri Endah Sulistiawati Endah Utami Gita Indah Budiarti Gresa Dania Arta Dinata Ibdal Satar Indri Fajriyati Irnanda Ummi Sofia Isana Arum Primasari Khairunnisa Indah Safitri Lydia Rahma Wati Mitha Ulli Rahmatillah Noridah Binti Osman Nurkhasanah Nurkhasanah Nurul Esti Handayani Okka Adiyanto Puspita, Weni Qaulina Tsabit Rani Febrina Putri Riantika Aulia Putri Riantika Aulia Putri Suniyah Alfiyati Titisari Juwitaningtyas Utaminingsih Linarti, Utaminingsih Wilda Mika Sari Zaimul Azizzah