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All Journal Agrointek Jurnal Ilmiah Pangabdhi HSG (Health Science Growth) Journal Indonesian Journal of Food Technology Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE)
Pepita Haryanti
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Environmental Science Health Professions Medicine & Pharmacology Public Health Social Sciences Other

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Pemanfaatan Lahan Pekarangan Untuk Budidaya Sayuran Organik di Desa Kediri Kabupaten Banyumas Indah Setiawati; Rosi Widarawati; Pepita Haryanti; Okti Herliana
Jurnal Ilmiah Pangabdhi Vol 7, No 1: April 2021
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v7i1.8656

Abstract

The science and technology application activities are planned to be carried out with the partner of the women farmer group located in Kediri Village, Karanglewas District. The problems faced by partners are not having adequate knowledge about natural pest management and the correct use of organic fertilizers; do not have skills in making and using vegetable pesticides, liquid organic fertilizers, and proper organic vegetable cultivation techniques. The purpose of applying science and technology is to provide knowledge about the functions and ways of using vegetable pesticides and liquid organic fertilizers, improving skills in making and using vegetable pesticides, POC, technical complete package of organic vegetable cultivation. Methods for achieving the goal are socialization and learning by doing, which are complemented by guiding and piloting techniques. The output of the service activities is in the form of articles in dedication journals, and articles on appropriate technology (TTG).
EVALUASI TINGKAT KEAMANAN PANGAN PADA MAKANAN JAJANAN DI SEKITAR KAMPUS UNIVERSITAS MUHAMMADIYAH PURWOKERTO Risma Rahmatunisa; Gunawan Wijonarko; Pepita Haryanti
HSG (Health Science Growth) Journal Vol 3 No 1 (2018): Health Science Growth (HSG) Journal
Publisher : Fakultas Ilmu Kesehatan Unsika

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Abstract

AbstrakMakanan jajanan di sekitar kampus Universitas Muhammadiyah Purwokerto (UMP) cukup bervariasi. Pada umumnya konsumen dan pedagang tidak banyak mengetahui tentang  keamanan pangan padahal pada makanan jajanan mungkin  terdapat bahaya–bahaya seperti bahaya fisik, kimia, maupun mikrobiologis yang dapat mengganggu kesehatan.Tujuan dari penelitian ini adalah mengetahui faktor yang mempengaruhi tingkat keamanan pangan serta mengetahui bahaya-bahaya yang terdapat pada makanan jajanan di sekitar kampus UMP. Penelitian dilakukan secara survey pada pedagang dan konsumen dengan teknik wawancara dan secara laboratorium untuk menguji sampel makanan jajanan yang diambil dengan menggunakan teknik proportionate stratified random sampling. Teknik analisis data yang digunakan dalam penelitian ini adalah metode spearman rank correlation. Hasil penelitian menunjukan bahwa tingkat pengetahuan pada pedagang dan konsumen mempengaruhi tingkat keamanan pangan makanan jajajan di sekitar kampus UMP. Pada sampel yang diambil ditemukan bahaya fisik berupa rambut dan kerikil pada 3 sampel makanan jajanan (21%) dan semua  sampel uji positif mengandung mikroba E. Coli. Akan tetapi untuk bahaya kimiawi, pada semua sampel tidak terdeteksi adanya methanyl yellow. Kata Kunci : Keamanan Pangan, Makanan jajanan, bahaya fisik, methanyl yellow, Eschericia coli 
Application of Dipping on CaCl2 as a Postharvest Treatment to Maintain the Quality of Pineapple during Storage Tamalea, Rafi Reynaldi; Haryanti, Pepita; Wibowo, Condro
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 9 No. 2 (2021): December 2021
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v9i2.99

Abstract

Pineapple is a perishable agricultural products, therefore it needs an appropriate treatments at the postharvest stage. An appropriate treatment will contribute on maintaining the quality and prolong shelf life of the products. Recently, several efforts have been conducted to achieve the purposes. Moreover, appropriate treatments are still required for alternatives solution of pineapples producers. This study aims to determine the effect of the dipping on CaCl2 solution at various concentration on physical (mold incidence and mold severity), chemical (pH value) and sensory properties (color, texture, aroma, taste, and overall acceptance) of pineapple during storage. The dipping of the fruits were conducted at hot condition (50℃). The samples were MD-2 pineapple with two different classification of shell color (shell color 0 and shell color 2). The results showed that there was no significant effect of CaCl2 application treatment by dipping in hot water (50℃) on the parameters of pH value. The incidence and severity of mold were detected after 16th of storage on treated samples and the control. After storage for 40th days, the treated sample had better sensory properties, particularly on texture, color, and overall acceptance.
Level of Importance and Consumer Satisfaction Analysis of Carica Strudel Products Astuti, Santi Dwi; Ayuningtyas, Laksmi Putri; Dewi, Ervina Mela; Haryanti, Pepita; Ardita, Andreas Dimas Fajar
Indonesian Journal of Food Technology Vol 3 No 2 (2024): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2024.3.2.13839

Abstract

Carica has now become a typical commodity of Wonosobo Regency. One of the Micro, Small and Medium Enterprises (MSMEs) engaged in carica processing in Wonosobo Regency is the Berkah Mandiri Joint Business Group (KUB). One of its products is carica strudel. Carica strudel is a food product in the form of a multi-layered pastry that is rolled and then filled with cooked carica fruit to form a fla-like shape. Strudel carica has been produced and distributed since 2021. Promotional activities carried out by strudel carica producers have not been maximized. This must be improved in order to increase business turnover. The purpose of this study is to determine recommendations for attribute strategies that need to be improved so that they can increase business turnover. This study used 100 respondents with the criteria that are at least 17 years old and have consumed strudel carica at least 2 times in the last 3 months. The aspects studied include pastry skin, strudel filling, packaging, and price & promos. The methods used to measure the level of importance and customer satisfaction are Importance-Performance Analysis (IPA) and Customer Satisfaction Index (CSI). The results showed that each aspect has attributes with the highest level of importance, satisfaction, and suitability. The IPA matrix shows that there are 11 superior attributes of carica strudel, namely softness of the skin, comparison of skin to filling, chewiness, crispness, flavor, sweetness, size, sweetness of fla, packaging shape, ease of opening the package, and price compatibility with quality. There are 7 attributes recommended for improvement, namely the aroma of the skin, the savory taste of the skin, the sour taste of the fla, the type of packaging material, label design, completeness of label information, and promotion methods through social media. Based on the CSI method, a consumer satisfaction index value is obtained in the satisfied category.
Pengaruh lama ekstraksi dan fermentasi dalam pembuatan minyak kelapa terhadap rendemen dan sifat sensoris minyak kelapa Syifa, Khumairoh Asy; Karseno, Karseno; Haryanti, Pepita
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27022

Abstract

Coconut oil is a processed product from old coconut meat in the form of aClear-colored liquid with a distinctive coconut smell. This research aimed to determine the effect of extraction time and concentration (mixer) and fermentation (tempeh yeast) time on the highest yield of coconut oil and sensory properties by using extraction and fermentation time. There were three treatments in this study, namely extraction time P1= 5 minutes. P2= 10 minutes. P3= 15 minutes and tempeh yeast concentration R1= 1%. R2=3% and R3=5% with three repetitions. The analysis yielded data using ANOVA, which was further tested with Duncan, and sensory testing was conducted with Friedman. The observation parameters include the highest yield of coconut oil and the sensory properties of coconut oil in accordance with SNI. From these three treatments, the highest yield combination, P3R1, was obtained with an extraction time of 15 minutes and a tempeh yeast concentration of 1%. The highest yield of coconut oil was 17.76%. The sensory quality of the obtained is that the color of the coconut oil is clear, and slightly yellowish, the fragrance of the coconut oil has a typical coconut, and the panelists like it.
Co-Authors Ardita, Andreas Dimas Fajar Ayuningtyas, Laksmi Putri Condro Wibowo Gunawan Wijonarko Indah Setiawati Karseno . Mela, Ervina Okti Herliana Rafi Renaldy Tamalea Risma Rahmatunisa Rosi Widarawati Santi Dwi Astuti Syifa, Khumairoh Asy