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All Journal Jurnal Teknologi Dan Industri Pangan Agrointek Jurnal Ilmiah Pangabdhi JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) JMM (Jurnal Masyarakat Mandiri) 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 Industrial & Manufacturing Engineering 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

Show Abstract | Download Original | Original Source | Check in Google Scholar

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.
Mutu dan Profil Asam Lemak Minyak Kelapa dari Penggunaan Inokulum Tempe pada Tahap Ekstraksi Karseno, Karseno; Syifa, Khumairoh Asy; Haryanti, Pepita
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 2 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.2.181

Abstract

Coconut oil is one of the popular vegetable oils and the product is made through physical, chemical, and enzymatic extraction of coconut flesh. In this study, coconut oil was obtained by physical and enzymatic procedure. The purpose of this study was to determine the effect of physical extraction time (5, 10, and 15 min) and tempe inoculum concentration (1, 3, and 5% w/v) on the quality and fatty acid profiles of the coconut oil. Sample analyses included peroxide, free fatty acids, moisture, viscosity, total insoluble solids, and fatty acid profile of the selected sample. The results showed that both treatments showed a considerable impact on the quality of coconut oil. The extraction time of 15 min and a tempe inoculum concentration of 1% yielded the most desirable coconut oil, with peroxide levels of 1 meq/kg, free fatty acid levels of 0.12%, a moisture content of 16%, and a viscosity of 47.70 mPa.s. In terms of fatty acids, it contains 0.50% caproic acid, 8.42% caprylic acid, 7.53% decanoic acid, 39.01% lauric acid, 18.83% myristic acid, 10.70% palmitic acid, 11.99% oleic acid, 2.76% linoleic acid, 0.13% gondoic acid, and 0.14% pentadecanoic acid. Considering its components, it is found that they comply with the standard of SNI 2902-2011. Moreover, GC-MS data revealed the very first reported fatty acid in coconut oil, which is pentadecanoic acid. The lowest peroxide value was 1 mg ek/kg, obtained at extraction time of 15 min. With the presence of pentadecanoic acid and low peroxide value, the coconut oil is much more stable against oxidation, opening broader industrial uses including soap, detergent, cosmetics and other chemical products.
The Use of Natural Sap Preservatives Made from Green Betel Leaf and Lime on the Quality of Block Coconut Sugar Karseno, Karseno; Haryanti, Pepita; Asriningtias, Harlin Citra
Indonesian Journal of Food Technology Vol 4 No 2 (2025): 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.2025.4.2.17868

Abstract

microbial activity. The damage of coconut sap can be prevented by using natural sap preservatives such as betel leaf and lime. Purpose: This study aims to determine the the percentage of betel leaf powder to total natural preservation and the amount of its use into 1 L coconut sap that produces the best quality of block coconut sugar. Method: This study used a Completely Randomized Design with 3 replications. The factors tested were the percentage of betel leaf powder to total of preservation (w/w), namely 2,5%, 5%, 7,5% dan 10% and the amount of preservative used in 1 liter of coconut sap was 1g and 2g. The parameters of sap and coconut sugar that observed were the pH of coconut sap, moisture, reducing sugar, ash and texture of block coconut sugar. The sensory parameter that observed were color, betel aroma, betel taste and preference for the taste of block coconut sugar. Result: The results showed that percentage of betel leaf powder of 7.5% to total preservation with addition of 1 g/L of coconut sap produced the best quality of block coconut sugar.
Characteristics of high-protein corn yogurt with the addition of soy protein isolate and spirulina Dewi, Ratih Tiara; Aini, Nur; Haryanti, Pepita; Khairunnisa, Anita; Probowati, Banun Diyah; Arsyistawa, Hadana Sabila
JITIPARI Vol 11 No 1 (2026): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v11i1.12219

Abstract

Corn milk yogurt is a fermented product that has a low protein content. One of the efforts to increase the protein content of corn milk yogurt is by adding spirulina and soy protein isolate as a source of high protein. The objectives of this research are 1) to study the formulation of high protein corn milk yogurt with the addition of spirulina and soy protein isolate; 2) to study the characteristics of corn milk yogurt. Corn yogurt with the addition of spirulina (0.08, 0.12 and 0.16%) and soy protein isolate (4.5, 8.5 and 12.5%) were tested for physicochemical and sensory characteristics. Results revealed Corn yogurt addition with of 0.08-0.16% spirulina and 4.5 - 12.5% soy protein isolates have protein content of 1.94 - 7.04%, water content of 76.0-81.1%, fat content of 0.66 – 1.17%, 14.5-16.6% of carbohydrate content, viscosity of 328.3-1128.7 mPas, total solids 16.01-17.93oBrix, pH of 3.41-3.67, lactic acid bacteria of 51 x 107 CFU/ml – 76 x107 CFU/ml.  Corn yogurt has sensory characteristics including yogurt taste of 2.60-3.68, green color of 2.42-3.82, yellow color of 1.45-2.53, corn flavor 2.27-2.60, beany flavor 2.70-3.17, spirulina flavor 2.23-3.08, viscosity 2.62-3.82 and preference of 2.25-2.9. The best formulation for making corn yogurt is a combination treatment with 8.5% soy protein isolate concentration and 0.12% spirulina with a protein content of 5.41%. While yogurt is preferred, this formula still needs some fine tuning to eliminate the fishy scent caused by the spirulina
PENINGKATAN PENGETAHUAN UMKM MAKANAN DAN MINUMAN TENTANG INFORMASI NILAI GIZI MELALUI ALIH TEKNOLOGI Handayani, Isti; Septiana, Aisyah Tri; Haryanti, Pepita; Masrukhi, Masrukhi; Risdayanti, Tegar Nadhifah; Muliawardani, Kharisma
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 6 (2024): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i6.27353

Abstract

Abstrak: Informasi Nilai Gizi (ING) wajib dicantumkan dalam kemasan pangan baik yang diproduksi skala UMKM, industri kecil maupun industri besar. Tujuan dilakukan kegiatan adalah meningkatkan pengetahuan UMKM makanan dan minuman tentang ING. Metode yang digunakan adalah alih teknologi dengan ceramah, dan diskusi. Khalayak sasaran yang dilibatkan adalah UMKM makanan dan minuman di Kabupaten Purbalingga dengan jumlah peserta 20 orang. Hasil kegiatan alih teknologi menunjukkan sebelum kegiatan, pengetahuan peserta tentang fungsi informasi nilai gizi, komponen yang dicantumkan dalam ING, sangsi bagi pelanggar ING, cara pencantuman ING dan manfaat ING bagi masyarakat serta cara perhitungan Angka Kecukupan Gizi masing-masing sebesar 35; 0; 20; 5 dan 10%. Setelah kegiatan menunjukkan persentase pengetahuan tersebut masing-masing menjadi 100; 95; 100; 90; 100 dan 80%. Melalui kegiatan alih teknologi terjadi peningkatan pengetahuan peserta tentang ING.Abstract: This activity’s purpose to enhance the knowledge of food and beverage MSMEs regarding Nutritional Value Information (NVI). The method used involved technology transfer through lectures and discussions. The target audience consisted of 20 participants from food and beverage MSMEs in Purbalingga Regency. The results indicated that, before the activity, participants' knowledge of the functions of nutritional information, components included in NVI, penalties for NVI violations, methods of displaying NVI, the benefits of NVI for the community, and the calculation of the Nutritional Adequacy Rate was 35%, 0%, 20%,5%, and 10%, respectively. After the activity, these percentages increase to 100%, 95%, 100%, 90%, and 80% respectively. The technology transfer activity significantly improved participant’s knowledge of NVI.
Co-Authors Aisyah Tri Septiana Ardita, Andreas Dimas Fajar Arsyistawa, Hadana Sabila Asriningtias, Harlin Citra Ayuningtyas, Laksmi Putri Condro Wibowo Dewi, Ratih Tiara Gunawan Wijonarko Indah Setiawati Isti Handayani Karseno . Khairunnisa, Anita Masrukhi Masrukhi Mela, Ervina Muliawardani, Kharisma Nur Aini Okti Herliana Probowati, Banun Diyah Rafi Renaldy Tamalea Risdayanti, Tegar Nadhifah Risma Rahmatunisa Rosi Widarawati Santi Dwi Astuti Syifa, Khumairoh Asy