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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Teknologi Pertanian ALCHEMY Jurnal Penelitian Kimia AcTion: Aceh Nutrition Journal JMM (Jurnal Masyarakat Mandiri) Jurnal Aplikasi Teknologi Pangan Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Teknologi dan Industri Pertanian Indonesia
Siti Nurhasanah
Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Other

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PELATIHAN KEAMANAN PANGAN BAGI INDUSTRI KECIL MENENGAH KABUPATEN SUMEDANG GUNA MENINGKATKAN DAYA SAING PRODUK Syamsul Huda; Robi Andoyo; Siti Nurhasanah; Souvia Rahimah
Abdimas Galuh Vol 5, No 1 (2023): Maret 2023
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v5i1.9674

Abstract

Masyarakat perlu dilindungi dari pangan yang dapat membahayakan kesehatan, pemerintah daerah berkewajiban untuk menyelenggarakan pengawasan makanan tersebut. Industri Kecil menengah (IKM) yang banyak berkembang di Kabupaten Sumedang salah satunya memproduksi makanan olahan dan minuman.  Dinas Koperasi, Usaha Kecil, Menengah, Perdagangan dan Perindustrian (DISKOP-UKMPP) Kab. Sumedang memiliki target untuk bisa meningkatkan kualitas 1.000 UKM per tahunnya termasuk di dalamnya IKM pangan. Produk IKM yang dihasilkan beraneka ragam, mulai dari jenis basah, semi basah, dan kering.  Proses pelaksanaan kegiatan diawali dengan analisis situasi, survey lokasi, screening 1 dan 2, pelatihan, dan evaluasi program melalui pendekatan partisipatif. Luaran dari kegiatan ini adalah 50 IKM di Kabupaten Sumedang teredukasi terkait keamanan pangan dan seluruh peserta yang mengikuti kegiatan ini lulus post-test dan terjadi peningkatan rata-rata nilai dari 7.4 menjadi 8.9.
Optimasi Proses Ekstraksi Bunga Telang (Clitoria ternatea) Berbantu Gelombang Mikro Menggunakan Aplikasi Response Surface Methodology Rini Azharini; Asri Widyasanti; Siti Nurhasanah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 2 (2022): Vol. (14) No. 2, Oktober 2022
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (780.25 KB) | DOI: 10.17969/jtipi.v14i2.23462

Abstract

Butterfly pea (Clitoria ternatea) had a variety of active compounds that was the potential an alternative source of natural antioxidants. Procedures for isolating active compounds could been through microwave-assisted extraction. The purpose of this research was to found out the combination of solvent volume treatment, extraction time, and microwave power that produces optimum yield and analysis of extract quality characteristics. Microwave-assisted extraction process used 10 g of butterfly pea powder with a solvent volume of 150 ml to 250 ml, extraction time of 3 minutes to 7 minutes, and power by 30% to 70%. This study used the experimental methods and optimization processes with The Respon Surface Methodology (RSM) type Box-Behnken Design (BBD). Optimum conditions of the extraction process were obtained with a solvent volume of 196 ml for 3 minutes, and microwave power of 30%.  The yield optimal response result was obtained by 53.39%, residual ethanol was 30.17%, total flavonoid compounds was 60.77 mgQE/g, specific gravity 1.082, pH 4.33 and color analysis L* 14.93, a* 0.14, b* -0.56, chromatic 0.56, hue 284.63 (Blue Purple), and TCD was in very different categories. This study analyzed that microwave-assisted extraction with variable solvent volume, time, and power affects the yield and quality characteristics of the extracts.
Inulin characterization from tuber of Musa balbisiana Colla as an alternative source of prebiotics In-In Hanidah; Siti Nurhasanah; Sumanti Debby Moody; Yuli Andriani; Karina Patricia
AcTion: Aceh Nutrition Journal Vol 9, No 2 (2024): June
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v9i2.1577

Abstract

Inulin is a polysaccharide composed of 2-60 fructose monomers linked by β-(2,1) glycosidic bonds, with a glucose end group. The tuber of Musa balbisiana Colla (batu banana) is a part of the M. balbisiana Colla plant that contains dietary fiber 6,20%. The polysaccharide content allowed the batu banana tubers  to contain inulin. The aim of this study was to determine the characteristics of inulin in batu banana tubers. The research method used was the experimental method, which was analyzed descriptively with two replicates at the Universitas Padjadjaran Laboratory of Jatinangor – Sumedang from May until October 2023. The parameters were inulin content, degree of polymerization (DP), reducing sugar content, moisture content, pH, solubility, water activity (aw), color L*, a*, and  b*, viscosity, and sensory analysis using a descriptive method. The results showed that B. tuber inulin had an inulin content of 3,58%, DP of 2,8, reducing sugar content of 2,03%,  moisture content of 8,47%, pH of 6,31, solubility of 21,70% (90°C), aw of 0,432, L* of 66,76, a* of 8,28, b* of 15,90, and viscosity of 2068 mPas (90°C). In conclusion, sensory analysis showed that batu banana tuber inulin has a darker color, bitter taste, stronger flavor, and softer texture than the commercial inulin. 
Co-Authors Ahmad Syauqi Fadillah Asri Widyasanti Bambang Nurhadi Damar Irza Daniel Abdiputra Gunawan Febrianti Febrianti Feni Windarningsih Feni Windarningsih Fitry Filianty Heni Radiani Arifin In-In Hanidah Irfan Ardiansah Karina Patricia Nandi Sukri Nurpilihan Bafdal Nurpilihan Bafdal Nurul Mukromatin Hijriah Rini Azharini Rizal Anwar Fauzi Robi Andoyo Robi Andoyo Robi Andoyo Sophia Dwiratna Sophia Dwiratna Nur Perwitasari Souvia Rahimah Souvia Rahimah Sumanti Debby Moody Syamsul Huda Yuli Andriani