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All Journal Jurnal Keteknikan Pertanian Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Buletin Ilmiah Sarjana Teknik Elektro Journal of Functional Food and Nutraceutical Journal of Agri-Food Science and Technology (JAFoST) Journal of Halal Science and Research Dinamika Kerajinan dan Batik: Majalah Ilmiah
Aprilia Fitriani
Jurusan Arsitektur FTSP ITS
Agriculture, Biological Sciences & Forestry Arts Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Nursing Social Sciences Other

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Analysis of the application of good manufacturing practices (GMP) and sanitation standard operating procedures (SSOP) for products "Emping Singkong Super Telur Bu Siti" in Bantul, Yogyakarta Alghaniya, Aliyya; Fitriani, Aprilia
Journal of Halal Science and Research Vol. 4 No. 2 (2023): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v4i2.7478

Abstract

Cassava (Manihot esculenta Crantz) is used by Mrs. Siti to be processed into cassava chips. In processing a food product, it is mandatory to implement employee sanitation and hygiene to ensure food safety. Therefore, it is necessary to evaluate the implementation of Good Manufacturing Practices (GMP) analysis based on the Regulation of the Minister of Industry of the Republic of Indonesia No. 75 of 2010 and evaluation analysis of the implementation of Sanitation Standard Operating Procedures. (SSOP) based on Head of BPOM Regulation Number HK.03.1.23.04.12.2207 of 2012 to determine the implementation of GMP and SSOP. The data collection methods used in this practical work report are observation, interviews, and literature studies. The analysis technique is by the fishbone method. The analysis results of GMP implementation show six aspects of critical (critical) deviations, including buildings, materials, final products, employees, and elimination of nuisance pests from processing units. The results of the analysis of SSOP implementation show that there are three aspects that are not in accordance with the provisions, which should include the condition and cleanliness of surfaces in contact with food ingredients, preventing cross-contamination, and eradicating nuisance pests. Based on the results of the fishbone diagram analysis, it can be concluded that there is a need for improvement in the cassava chip production process. Namely, employees are required to wash their hands before and after the production process, clean up trash around the factory, and maintain the cleanliness of raw materials, such as washing vegetables before use. So, there needs to be socialization regarding GMP and hygiene. Keywords: GMP, SSOP, Sanitation, Hygiene, Fishbone
Pengaruh Frekuensi Pencelupan dengan Metode Simultan terhadap Nilai Uji Ketuaan Warna, Ruang Warna dan Ketahanan Luntur Warna yang Dihasilkan pada Batik Menggunakan Ekstrak Kulit Buah Jalawe (Terminalia bellirica (gaertn) Roxb) Haerudin, Agus; Arta, Tin Kusuma; Masiswo, Masiswo; Fitriani, Aprilia; Laela, Euis
Dinamika Kerajinan dan Batik: Majalah Ilmiah Vol. 37 No. 2 (2020): DINAMIKA KERAJINAN DAN BATIK : MAJALAH ILMIAH
Publisher : Balai Besar Standardisasi dan Pelayanan Jasa Industri Kerajinan dan Batik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22322/dkb.v37i2.6229

Abstract

Penelitian ini merupakan kegiatan lanjutan dari penelitian sebelumnya, dimana tujuan dari penelitian ini untuk mengetahui pengaruh frekuensi pencelupan terhadap kualitas warna dari ekstrak kulit buah jalawe pada kain batik katun dengan metode simultan. Metode penelitian yang digunakan metode experimental dengan variasi frekuensi pencelupan 3, 6, 9, 12, 15, 18, 21, 24, 27 dan 30 kali pengulangan serta variasi mordan akhir tawas dan kapur. Uji kualitas warna yakni uji ketuaan warna, uji beda warna CIE L*,a*,b* dan uji ketahanan luntur warna pada sinar terang hari. Hasil penelitian diperoleh pengaruh frekuensi pencelupan terhadap nilai ketuaan warna K/S cukup signifikan berpengaruh, nilai ketuaan warna yang optimal dari mordan akhir tawas sebanyak 21 kali pencelupan, sedangkan dari mordan akhir kapur sebanyak 18 kali. Pengaruh frekuensi pencelupan pada nilai uji beda warna L*,a*,b* cukup signifikan berpengaruh, nilai L* terbaik dari mordan akhir tawas pada 30 kali pencelupan, sedangkan dari mordan akhir kapur 27 kali, nilai a* (+) terbesar dari mordan akhir tawas sebanyak 12 kali pencelupan, sedangkan dari mordan akhir kapur sebanyak 27 kali pencelupan, nilai b* (+) tertinggi dari mordan akhir tawas sebanyak 12 kali pencelupan, sedangkan pada mordan akhir kapur 24 kali pencelupan. Pengaruh frekuensi pencelupan terhadap nilai ketahanan luntur warna pada sinar terang hari tidak begitu signifikan yakni pada 6 kali pencelupan nilai ketahanan luntur warna yang optimal 4-5 dengan kategori baik.
Banana Blossom as a Novel Ingredient in The Zero Waste Strategy: Application in Flakes Rahmadhia, Safinta Nurindra; Sari, Meta; Wahyudi, Maulidya Eka; Ibdal; Fitriani, Aprilia; Jebreen, Ali
Buletin Ilmiah Sarjana Teknik Elektro Vol. 7 No. 4 (2025): December
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/biste.v7i4.14976

Abstract

Banana bud is an underutilized byproduct of the banana plant. Banana bud is rich in fiber and macronutrients that promote health. The potential of banana bud can be optimized by transforming it into convenient ready-to-eat food products. This study was contributed to facilitate the conversion of agricultural waste into nutrient-dense functional foods. This investigation will involve the preparation of flakes using banana bud flour and arrowroot flour as substitutes for wheat flour. Each mixture incorporated banana bud and arrowroot flour at concentrations of 5%, 10%, and 15%. Additionally, the flakes will undergo assessment of their chemical, physical, and sensory characteristics. The incorporation of banana bud and arrowroot flour into the flakes resulted in a considerable increase in total protein and crude fiber values compared to the control sample. The hardness and crunchiness of the flakes varied considerably, although the water absorption capacity rose markedly. The incorporation of banana bud flour resulted in the flakes acquiring a reddish hue. The outcomes of the descriptive sensory evaluation yielded an assessment of color, odor, texture, flavor, aftertaste, and texture after rehydration conducted by the panellists. The study's results indicate that banana plant waste can be utilized to produce nutrient-dense food products favored by panellists.
Co-Authors Agus Haerudin, Agus Alghaniya, Aliyya Arta, Tin Kusuma Friska Citra Agustia Halim, Judella Kusuma Haliza , Miftah Nur Ibdal Jebreen, Ali Juwitaningtyas, Titisari Laela, Euis Masiswo Masiswo, Masiswo Mutmainah Mutmainah Nahda, Jihan Nurul Hidayah Nyambayo, Isabella Onyeaka, Helen Rahmadhia, Safinta Nurinda Sanayei, Sanaz Sari, Meta Supriyadi Supriyadi Timur, Farradila Caesar Ratna Toni, Denna Rianda Umar Santoso Utami , Nurul Putrie Wahyudi, Maulidya Eka Wangrimen, Gervasius Harwin Yovani, Tania