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All Journal Jurnal Penelitian Pascapanen Pertanian Jurnal Agroekoteknologi JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Food ScienTech Journal Community Development Journal: Jurnal Pengabdian Masyarakat Agrica Ekstensia Jurnal Litbang Edusaintech MOVE: Journal of Community Service and Engagement Jurnal Pengbdian Teknik Mesin Jurnal Ilmiah Mahasiswa Fakultas Pertanian (JIMFP) Jurnal Teknologi Pengolahan Pertanian GABBAH : Jurnal Pertanian Dan Perternakan

Vega Yoesepa Pamela

Unknown Affiliation

Author-ID : 2695553

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Public Health

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REVIEW JURNAL: AKTIVITAS ANTIOKSIDAN PADA BEBERAPA PRODUK BERBAHAN DASAR KULIT BUAH NAGA MERAH Hariyanti, Rahma; Pamela, Vega Yoesepa; Kusumasari, Septariawulan
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 6, No 1 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Salah satu pemicu utama penyakit degeneratif adalah radikal bebas. Substansi penting yang dapat melindungi dan mengurangi dampak negatif dari serangan radikal bebas adalah antioksidan. Kulit buah naga merah memiliki potensi untuk dikembangkan sebagai sumber antioksidan. Keunggulan kulit buah naga super merah adalah kaya polyphenol dan sumber antioksidan yang baik.

KARAKTERISTIK MEKANIK, TERMAL DAN MORFOLOGI FILM POLIVINIL ALKOHOL DENGAN PENAMBAHAN NANOPARTIKEL ZnO DAN ASAM STEARAT uNTUK KEMASAN MULTILAYER Vega Yoesepa Pamela; Rizal Syarief; Evi Savitri Iriani; Nugraha Edhi Suyatma
Jurnal Penelitian Pascapanen Pertanian Vol 13, No 2 (2016): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v13n2.2016.63-73

PVA (polivinil alkohol) merupakan polimer biodegradable hidrofilik yang memiliki sifat dapat membentuk film dengan baik, larut dalam air, mudah dalam proses, tidak beracun, dan biocompatible. Sifat tersebut berguna dalam banyak aplikasi industri seperti agen pelapis, perekat dan sebagai komponen dari film kemasan yang fleksibel. Secara umum penggabungan nanopartikel ZnO dalam matriks polivinil alkohol dapat meningkatkan sifat mekanik dan termal sehingga memudahkan aplikasinya dalam proses yang melibatkan panas. Tujuan dari penelitian ini adalah untuk menentukan formulasi optimum menghasilkan biofilm nanokomposit berbasis polivinil alkohol dengan penambahan nanopartikel ZnO dan asam stearat. Percobaan dilakukan dengan mencampurkan larutan PVA dengan berbagai konsentrasi nanopartikel ZnO dan asam stearat. Karakterisasi meliputi kuat tarik, elongasi, termal, morfologi dan kristalinitas. Hasil penelitian menunjukkan bahwa penambahan 3.4% nanopartikel ZnO dan 6.6% asam stearat dapat meningkatkan kuat tarik, menurunkan elongasi, kristalinitas dan sifat termal dari film bionanokomposit yang dihasilkan.

KARAKTERISASI SIFAT FISIKOKIMIA TEPUNG TALAS BENENG SEBAGAI PANGAN KHAS KABUPATEN PANDEGLANG Septariawulan Kusumasari; Fitria Riany Eris; Sri Mulyati; Vega Yoesepa Pamela
Jurnal Agroekoteknologi Vol 11, No 2 (2019)
Publisher : Jurusan Agroekoteknologi Fakultas Pertanian Untirta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jur.agroekotetek.v11i2.7693

ABSTRACTTalas beneng is indigenous food from Pandeglang that had potential to be alternative carbohydrate source beside wheat flour. The aim of this study was to characterize physical and chemical properties of flour from Talas beneng. Physical properties this flour had L 91.13, a 2.75, b 11.27, and white degree 68.56%. This flour had brownish color. The result of chemical properties showed that water content, ash, fat, protein, carbohydrate, starch, amylose, and amylopectin respectively 9.04%, 2.25%, 0.17%, 6.73%, 81.81%, 56.29%, 19.27%, and 37.02%. Beneng taro flour could be made product that need low protein flour such as cookies, crackers, brownies, waffle, crepes, or pancake.

Karakteristik Organoleptik dari tempe modifikasi dengan kacang kedelai hitam (Glycine max (L) Merrit) Alfi Rahmawan; Ihsan Jabran Mumtaz; Rera Haiefinah; Lulu Zakiyah Hasna; Elisabeth Michaela Pareira; Rifqi Ahmad Riyanto; Vega Yoesepa Pamela
Jurnal Litbang Edusaintech Vol. 2 No. 2 (2021): Volume 2 No 2 2021
Publisher : Litbang PWM Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51402/jle.v2i2.57

Tempeh is a fermented food from soybean seeds using the fungus Rhizopus oligosporus. Tempeh is usually made from ordinary fermented soybeans. However, there are various types of beans besides ordinary soybeans, one of which is black soybeans. Food product innovation is closely related to consumer acceptance. Acceptance can be measured using organoleptic test. Organoleptic testing is an important component in the process of making food product innovations. In this study, tempeh was made with a mixture of soybeans and black soybeans in a ratio of 50:50. The resulting tempeh was then tested organoleptically including the parameters of color, texture, aroma, and overall and compared with commercial tempeh on 45 panelists. Based on this research, it is known that the overall parameters, namely color, texture, aroma, and overall in soybean tempeh and 50:50 black soybeans have lower acceptability than commercial tempeh so that further development of these products is needed so that consumer acceptance is higher increase.

AMYLOGRAPHY PROFILE AND MICROSTRUCTURE OF BENENG TARO BANTEN (Xanthosoma undipes K. Koch) STARCH Vega Yoesepa Pamela; Winda Nurtiana; Bayu Meindrawan
Food ScienTech Journal Vol 1, No 2 (2019)
Publisher : University of Sultan Ageng Tirtayasa

High demand of flour import for food applications was a big threaten for food security in Indonesia. The utilization of carbohydrate sources from local food plants can be an alternative to overcome this problem. Beneng taro is a local food from Pandeglang, Banten Province that potential to be used as composite flour. The application of food products, Beneng taro can be used as starch. The purpose of this study is to analyze the characteristics of Beneng taro starch on the amylographic profile of the granules and their morphology. The extraction method used is wet extraction using distilled water. The ratio of taro and distilled water used is 1: 3. The optimum formulation (1: 3) was then tested for morphological properties using SEM instrument and amylograph profile using RVA instrument. SEM test results showed uniform starch granules and polygon-shaped granules. The amylographic profile shown a maximum viscosity of 1075cP with a temperature of 92.4oC at 270 seconds, a set back value of 186 cP and a break down of 214 cP. Based on the amylographic profile, beneng taro starch still has many weaknesses (large set back and break down) so it needs to be modified so that it can be applied to food products.

BIODEGRADABILITY OF NANOCOMPOSITE MADE FROM PVA, ZnO NANOPARTICLES AND STEARIC ACID Bayu Meindrawan; Vega Yoesepa Pamela
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Nanocomposite film has been developed from PVA polymer added with ZnO nanoparticle and stearic acid to enhance its performance. Preparation of nanocomposite film was using the optimum film formulation with ZnO nanoparticle and Stearic acid composition 3.4% (w/w PVA) and 6.6% (w/w PVA), respectively. The biodegradability of the resulting film was evaluate using soil burial test and statistically analyze using t-test. The result show that the rate degradation of optimum nanocomposite film (1.3785 %/day) was not significantly difference (p>0.05) compare with control (1.4885 %/day).

THE REVIEW OF SNACK BAR FROM CHIA - MOCAF AS AN ANTIDIABETIC FOOD Saskia Revinka Maharani; Vega Yoesepa Pamela; Septariawulan Kusumasari
Food ScienTech Journal Vol 3, No 1 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i1.10011

Due to the high activity, plus the problem of communicable and non-communicable diseases such as diabetes, there is an increasing public awareness of the need for food that is practical and has an effect on improving body health. the Snack bar is convenient food that has complete nutritional content. Some food ingredients that can be used as raw material for making anti-diabetic snack bars are chia seeds (Salvia hispanica L) and cassava (Manihot esculenta). Based on existing research, chia seed and modified cassava flour (mocaf) have a hypoglycemic function which is closely related to reducing blood sugar levels so that it can reduce the risk of diabetes. Chia seeds are well known for their high oil content, are rich in polyunsaturated fatty acids, especially omega- 3 and omega-6 fatty acids, and are high in protein and fiber which increase their potential as a functional food product. The content mocaf flour in 100 grams are protein 1.2%, fat 0.4%, and 3.4% fiber. Chia seed flour has been shown to increase AMPK expression, while mocaf can increase insulin sensitivity in type 2 diabetes mellitus.

REVIEW JURNAL: AKTIVITAS ANTIOKSIDAN PADA BEBERAPA PRODUK BERBAHAN DASAR KULIT BUAH NAGA MERAH Rahma Hariyanti; Vega Yoesepa Pamela; Septariawulan Kusumasari
JITIPARI Vol 6 No 1 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

PENYULUHAN PENGUKURAN STATUS GIZI DAN MAKANAN BERGIZI DI DESA TEGALONGOK PANDEGLANG Septariawulan Kusumasari; Vega Yoesepa Pamela; Fitria Riany Eris; Dina Riziani; Arni Komala Sari
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 3 No. 2 (2022): Volume 3 Nomor 2 Tahun 2022
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v3i2.4887

Stunting atau pendek merupakan masalah gizi menahun di Indonesia. Salah satu lokus stunting di Indonesia yaitu Kecamatan Koroncong Kabupaten Pandeglang. Desa Tegalongok merupakan salah satu sasaran bantuan stunting di Kecamatan Koroncong. Status gizi Balita di Desa Tegalongok cukup fluktuatif, sehingga diperlukan pemahaman para Ibu Balita dan Kader Posyandu mengenai teknik pengukuran status gizi Balita yang baik serta pengetahuan mengenai makanan yang dapat menaikkan status gizi Balita. Pendampingan dilakukan dengan demonstrasi langsung cara pengukuran tinggi badan dan berat badan Balita yang baik, serta penyuluhan mengenai makanan bergizi untuk Balita. Setelah dilakukan pendampingan, Kader Posyandu mampu melakukan pengukuran tinggi badan dan berat badan Balita dengan baik, para ibu Balita juga memiliki pengetahuan mengenai makanan bergizi untuk Balita. Pendampingan ini penting untuk dilakukan untuk memastikan data yang disampaikan ke Puskesmas merupakan data yang baik dan dengan adanya pengetahuan mengenai makanan bergizi para ibu lebih selektif dalam memberikan makanan pada Balita sehingga diharapkan mampu meningkatkan status gizi Balita.

Pembuatan dan Karakterisasi Edible Film dari Karagenan, Lilin Lebah dan Asam Sitrat Bayu Meindrawan; Qamarina Yasmin; Vega Yoesepa Pamela
Jurnal Teknologi Pengolahan Pertanian Vol 2, No 2 (2020): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v2i2.2993

The edible film is known as environmentally friendly packaging. Carrageenan has a good barrier property of gases, beeswax as a hydrophobic compound has a good ability to withstand moisture barrier and citric acid as a cross-linking agent which indicate the existence of an ester group. Therefore, the aim of the research is to determine the effect of beeswax and citric acid on the characterization of the carrageenan based edible film. The research was conducted in two stages: fabrication of beeswax emulsion and preparation of edible film from six formulations K, KAS0.25, KAS0.50. KL, KLAS0.25, and KLAS0.50. The result revealed the addition of beeswax and citric acid produced a murky and rough edible film with a grey color. Moreover, the addition of beeswax and 0.50% citric acid significantly improved tensile strength, elongation, and decrease of water vapor transmission rate of carrageenan film. In conclusion, the best formulation was KLAS0.50

Co-Authors AINUN NAFISAH Aisha Ratna Rahmania Alfi Rahmawan Anggoro Suryo Pramudyo Anin Dita Amelia Putri Annisa Aqilah Putri Afsiana Arni Komala Sari Asshifa Hasanah Audrin Salsabilla Putri Ana Ayu Angelika Novianti Sitinjak Bayu Meindrawan Bayu Meindrawan Bayu Meindrawan Bayu Meindrawan Delis Raozatul Aulia Diana Rahmayanti Dina Riziani Diva Ayu Anisa Elisabeth Michaela Pareira Evi Savitri Iriani Fitri Riany Eris Fitria Riany Eris Hariyanti, Rahma Haura Nada Muthmainnah Helvi Delianti Husniyyah, Erlinda Alya Husniyyah Ihsan Jabran Mumtaz Karmelia Nurrohmah Khalida Shabrina Azzahrah Kusumasari, Septariawulan Latifahisan Rahadiana Putri Lulu Zakiyah Hasna Marwah Astria Ningrum Mohamad Ana Syabana Muhammad Dhabit Dzikribillah Muhammad Zein Fauzan Najwa Rizkia Nanda Nur Saputri Nia Ariani Putri Nugraha Edhi Suyatma Puji Wulandari Kuncorowati Putri, Nezly Nurlia Qamarina Yasmin Rahma Hariyanti Rahma Hariyanti Ratna Mega Sari Rera Haiefinah Rifqi Ahmad Riyanto Rifqi Ahmad Riyanto Rizal Syarief Rulla Agnia Naura Aisyah Salma Rahmania Zahroh Saskia Revinka Maharani Shahrin Fathia, Aisha Siti Erisna Wati Siti Farah Nabila Sri Mulyati Sutiawati Tetin Sunari Tubagus Bahtiar Rusbana Vita Shofiyah Rohmah Winda Nurtiana Winda Nurtiana Yasmin Nurlaily Yudi LA Salampessy Zalfa Marsa Rahmani Zulfatun Najah

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