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All Journal HAYATI Journal of Biosciences agriTECH Jurnal Sains dan Teknologi Pangan Jurnal Penelitian Pertanian Terapan Wikrama Parahita : Jurnal Pengabdian Masyarakat Dinamisia: Jurnal Pengabdian Kepada Masyarakat Agroindustrial Technology Journal Aquasains : Jurnal Ilmu Perikanan dan Sumberdaya Perairan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) JURNAL ILMIAH PETERNAKAN TERPADU JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) JPKMI (Jurnal Pengabdian Kepada Masyarakat Indonesia) Jurnal Pengabdian Kepada Masyarakat (JPKM) Tabikpun Jurnal Inovasi Pembangunan Journal of Agricultural and Biosystem Engineering Research Jurnal Sylva Lestari Journal of Innovation Research and Knowledge JURNAL BIOLOGI PAPUA Jurnal Agroindustri Berkelanjutan Dharmakayana: Journal of scientists, engineers, educators and scientific activists related to society development
DEWI SARTIKA
Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung
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IDENTIFIKASI CEMARAN Salmonella sp. PADA AYAM POTONG DENGAN METODE KUANTIFIKASI DI TIGA PASAR TRADISIONAL DAN DUA PASAR MODERN DI KOTA BANDAR LAMPUNG [Identification of Salmonella Sp. Contamination on Broilers with Quantification Method at Three Traditional Markets and Two Modern Markets in Bandar Lampung] Sartika, Dewi; Susilawati, Susilawati; Arfani, Gusman
Jurnal Teknologi & Industri Hasil Pertanian Vol 21, No 2 (2016): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (144.732 KB) | DOI: 10.23960/jtihp.v21i2.89 - 96

Abstract

Salmonella sp. is a bacteri that causes of contamination on broilers and salmonellosis in humans.  The acording of SNI 7388 (2009), chicken meat safety for comsumption is must be negative Salmonella sp content.  The porpuse of this research was to identify Salmonella sp. contamination on boilers at traditional market and modern market in Bandar Lampung.  This research used samples of chicken meat from 3 traditional markets (Gintung Market, Rajabasa Market and Tamin Market) and 2 modern markets (Robinson Super Market and Chandra Super Market).  All of samples were isolated on to selective media Xylose Lysine Desoxycholate (XLD) agar with 3 replication.  The result showed that contamination of SalmonellIa sp. was identified on boilers at traditional market and modern market with the contamination level on Gintung Market was 4,80x108 CFU/g – 2,48 x109 CFU/g, Rajabasa Market was 3,68x108 CFU/g, - 1,24x109 CFU/g, Tamin Market was 3,30x108 CFU/g – 3,68x109 CFU/g, Robinson Super Market was 3,27x104 CFU/g – 1,50x105 CFU/g and Chandra Super Market was 3,30x104 CFU/g – 1,13x105 CFU/g. The conclusion was this research was the contamination level at traditional markets was higher then the modern markets.Keywords: broilers, contamination, modern market, Salmonella sp., traditional market.
PRODUKSI ES KRIM SUSU KAMBING DENGAN MODIFIKASI TEPUNG UMBISUWEG(Amorphophallus campanulatus B) sebagai PENSTABIL terhadap SIFAT FISIK, KIMIA dan ORGANOLEPTIK ES KRIM Susilawati, Susilawati; Sartika, Dewi
Jurnal Sains dan Teknologi Pangan 2017: PROSIDING SEMINAR NASIONAL FKPT-TPI 2017
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (25.875 KB)

Abstract

Produksi es krim dari susu kambing segar dengan menggunakan umbi suweg sebagai stabilizerbertujuan untuk mencari formulasi terbaik dalam menggantikan stabilizer gelatin dari hewani. Selain itu jugabertujaun untuk mengoptimalkan pemanfaatan susu kambing segar, baik dari segi gizi, dan juga difersifikasiproduk yang bermutu. Tujuan khusus penelitian adalah membuat es krim susu kambing dengan menggunakan tepung umbi suweg, mengkaji aktifitas penstabil kandungan glukomanan yang terdapat pada umbi suweg,sehingga menghasilkan es krim susu kambing dengan sifat kimia dan organoleptik, serta kriteria es krim sesuaidengan SNI 01-3725-1995. Percobaan dilakukan dengan Rancangan Kelompok Acak Lengkap 3 kali ulangandengan faktor tunggal yang terdiri dari 6 taraf yaitu jumlah penambahan tepung umbi suweg yakni 0%, 1%, 2%,3%, 4%, dan 5% dari satu satuan percobaan (1000 ml). Sebagai pembanding digunakan gelatin 1%. Data yangdiperoleh diuji kesamaan ragamnya dengan uji bartlet, dan kemenambahan data dengan uji Tuckey. Datadianalisis dengan sidik ragam (Anova) untuk mendapatkan penduga ragam galat. Analisis data dilanjutkandengan uji Beda Nyata Jujur (BNJ) pada taraf 5%. Perlakuan konsentrasi tepung umbi suweg 5% sebagaipenstabil pada es krim susu kambing menghasilkan karakteristik es krim yang memiliki nilai gizi protein, lemak,dan karbohidrat yang telah memenuhi syarat SNI NO 01-3713-1995. Hasil uji kecepatan leleh es krim padakonsentrasi tepung umbi suweg 5% memiliki kecepatan leleh selama 30 menit/50g.  Hal ini menandakan bahwamekanisme glukomanan pada tepung umbi suweg mampu mempertahankan daya leleh es krim pada suhu ruang.Konsentrasi tepung umbi suweg 5% dan 1% tidak memberikan kenaikan overrun dan perbedaan nyata padastabilitas emulsi dan kecepatan leleh Kata Kunci: Tepung umbi suweg, susu kambing, stabilizer, es krim  
Kajian Cemaran Bakteri Patogen Pada Produk Olahan Ikan Sartika, Dewi; Hidayati, Sri; Fitriani, Hardianti
Jurnal Penelitian Pertanian Terapan Vol 19, No 2 (2019)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (357.536 KB) | DOI: 10.25181/jppt.v19i2.1406

Abstract

Fish proccessed product is a favorite food that contain high protein in Indonesia, such as, otak-otak ikan. The aim of this research was to observe of phatogen bacteria contaminant on fish proccessed product, ex. Salmonella sp., Escherichia coli and Staphylococcus aureus. This research was had done on food proccessed product, used random sampling technicque, at traditional markets. The result data was arranged with descriptive statistic. The result research showed that contaminant of Escherichia coli was 1.54 x 102 colony/ ml at Tani market; 0.3 x 101 colony/ml at Gudang Lelang market. Fish proccessed product was contaminated by Salmonella, too. This research found that Fish proccessed product at Tamin, Tani and Rajabas was Salmonella contaminant detected. The Fish proccessed product that content the highest level of Stahpylococcus aureus were at Tugu narket (1,07 x 102 colony/ml) and Gudang Lelang market (1,12 x 102 colony/ml).
Pendugaan umur simpan coklat instan kemasan plastik polipropilen menggunakan pendekatan model Arrhenius [Shelf life prediction of instant chocolate in poly propylene (PP) plastic packaging using Arrhenius model approach] Hidayati, Sri; Sartika, Dewi; Suharyono, Suharyono; Sutoyo, Sutoyo
Jurnal Teknologi & Industri Hasil Pertanian Vol 26, No 1 (2021): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v26i1.1-11

Abstract

The research aimed to predict instant chocolate's shelf life using the Accelerated Shelf Life Test (ASLT) method with the Arrhenius equation. Instant chocolate was stored at 30oC, 40oC, and 50oC in polypropylene plastic packaging for 42 days and observed changes in water content, free fatty acids, and aroma. The results showed an increase in temperature and storage time resulted in an increase in moisture and FFA content but decreased the aroma score of instant chocolate stored using polypropylene packaging. Shelf life estimates were based on free fatty acids and first-order reactions. The shelf life of instant chocolate stored at 30oC  was 214 days, at 40oC was 140.79 days, and at 50oC condition was 113 days.  
Diseminasi Hasil Riset Antimikroba Alami Berbasis Pemanfaatan Limbah Kulit Buah Menjadi Soft Soap Herbal di Sentra Industri Keripik Pisang Lampung Sartika, Dewi; Susilawati, Susilawati; Yuliana, Neti; Rusita, Rusita
JPP IPTEK (Jurnal Pengabdian dan Penerapan IPTEK) Vol 4, No 2 (2020)
Publisher : Institut Teknologi Adhi Tama Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.jpp-iptek.2020.v4i2.705

Abstract

Sentra Industri Rumah Tangga (IRT) Keripik yang beralamat di Jalan Pagar Alam merupakan salah satu sentra wisata kuliner yang cukup populer. IRT keripik ini menghasilkan limbah buangan seperti kulit buah, daun, tangkai buah, bonggol yang belum dikelola dengan baik, dan bahkan pembuangan yang masih dilakukan di tepi badan sungai. Limbah buangan IRT keripik tersebut sangat berpotensi untuk dibuat antimikroba alami yang bernilai jual tinggi, misalnya produk diversifikasi berupa sabun. Tujuan pengabdian ini adalah melakukan transfer teknologi hasil riset dan memecahkan masalah limbah buangan sentra IRT Keripik sebagai mitra pengabdian. Transfer teknologi hasil riset berupa: (1) teknologi pengolahan limbah buangan menjadi antimikroba alami; (2) teknologi diversifikasi produk antimikroba alami; dan (3) teknologi pengolahan produk sabun. Metode pengabdian dilakukan dengan cara ceramah dan diskusi hasil riset serta pendampingan pengolahan limbah buangan menjadi produk antimikroba alami berupa sabun. Kebutuhan mitra pada informasi teknologi adalah sebagai berikut: pembuatan sabun padat herbal 26%, diikuti sabun cair 24%, hand sanitizer 17%, antimikroba alami 12%, pembuatan pakan 10%, serta pembuatan kompos dan pupuk cair 8%. Kegiatan diseminasi menunjukkan bahwa terjadi peningkatan pengetahuan dan pemahaman materi setelah kegiatan pengabdian, yaitu tentang pemanfaatan limbah buangan (40%) dan pembuatan soft soap (80%).
Phage FR38 Treatment on Sprague Dawley Rat Inferred from Blood Parameters and Organ Systems DEWI SARTIKA; SRI BUDIARTI; MIRNAWATI SUDARWANTO
HAYATI Journal of Biosciences Vol. 19 No. 3 (2012): September 2012
Publisher : Bogor Agricultural University, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (71.476 KB) | DOI: 10.4308/hjb.19.3.131

Abstract

The ability of phage FR38 to lysis indigenous Salmonella P38 from feces of diarrheal patient has been studied. However, effects of phage FR38 on organ system were not revealed as yet. This study was conducted to observe the effect of phage FR38 on blood chemistry, kidney functions, and liver functions. Twelve Sprague-Dawley rats were used as a model for this study that were divided into two groups; (i) control and (ii) treated group with phage FR38. For treated phage group, each rat was administered by 5 ml/kg bw of 1.59·107 pfu/ml of phage intragastric. The blood parameters were analysed on day 16. The results revealed that body and organs weight, erythrocyte, hematocrit, hemoglobin, leukocyte, total protein, creatinine, SGOT, and SGPT of phage treatment rats were not significantly different with the control rats on day 16 (P > 0.05). Therefore, this study showed was no effect of phage FR38 on body weight, blood chemistry, kidney and liver functions of the rat (P > 0.05).
Aktivitas Antimikroba Ekstrak Kulit dan Jantung Pisang Muli (Musa Acuminata) terhadap Bakteri Escherichia coli Dewi Sartika; Novita Herdiana; Suci Nata Kusuma
agriTECH Vol 39, No 4 (2019)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (248.414 KB) | DOI: 10.22146/agritech.26625

Abstract

Daging ayam merupakan salah satu bahan pangan yang memegang peranan penting sebagai sumber protein hewani dalam pemenuhan kebutuhan gizi masyarakat. Penelitian ini bertujuan untuk (1) mengetahui adanya daya hambat ekstrak kulit dan jantung pisang muli sebagai antimikroba alami dalam menurunkan cemaran Escherichia coli, (2) menentukan konsentrasi terbaik ekstrak kulit dan jantung pisang muli sebagai antimikroba alami untuk menurunkan cemaranEscherichia coli, (3) mengetahui pengaruh penggunaan ekstrak kulit dan jantung pisang muli sebagai antimikroba alami dalam penurunan cemaranEscherichia coli pada daging ayam. Hasil penelitian menunjukkan bahwa ekstrak kulit dan jantung pisang muli memiliki daya hambat sebagai antimikroba alami dalam menurunkan cemaran bakteri Escherichia coli. Hasil penelitian menunjukkan ekstrak kulit pisang muli memiliki daya hambat pertumbuhan bakteri E. coli dengan diameter sebesar 6.45 mm dengan aktivitas antibakteri sedang. Penghambatan ekstrak jantung pisang muli menunjukkan mampu menghambat pertumbuhan bakteri E. coli dengan diameter hambat sebesar 5.63 mm dengan kategori aktivitas antimikroba sedang. Konsentrasi terbaik ekstrak kulit dan jantung pisang muli sebagai antimikroba alami untuk menurunkan cemaran Escherichia coli yaitu masing-masing konsentrasi ekstrak 100% pada taraf nyata 5%. Ekstrak kulit dan jantung pisang muli mampu menurunkan cemaran bakteri Escherichia coli pada daging ayam dengan kategori rendah, dengan angka penurunana dari 8log1.8 menjadi 7log3.0 koloni/g (ekstrak kulit pisang) dan 8log1.6 menjadi 7log4,4 (ekstrak jantung pisang). Total penurunan mikrobia oleh ekstrak kulit dan jantung pisang hanya 1log cycle dengan kategori kativitas anti bakterinya adalah rendah.
Kajian Cemaran Bakteri Patogen Pada Produk Olahan Ikan Dewi Sartika; Sri Hidayati; Hardianti Fitriani
Jurnal Penelitian Pertanian Terapan Vol 19 No 2 (2019)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v19i2.1406

Abstract

Fish proccessed product is a favorite food that contain high protein in Indonesia, such as, otak-otak ikan. The aim of this research was to observe of phatogen bacteria contaminant on fish proccessed product, ex. Salmonella sp., Escherichia coli and Staphylococcus aureus. This research was had done on food proccessed product, used random sampling technicque, at traditional markets. The result data was arranged with descriptive statistic. The result research showed that contaminant of Escherichia coli was 1.54 x 102 colony/ ml at Tani market; 0.3 x 101 colony/ml at Gudang Lelang market. Fish proccessed product was contaminated by Salmonella, too. This research found that Fish proccessed product at Tamin, Tani and Rajabas was Salmonella contaminant detected. The Fish proccessed product that content the highest level of Stahpylococcus aureus were at Tugu narket (1,07 x 102 colony/ml) and Gudang Lelang market (1,12 x 102 colony/ml).
Analisis Peramalan Permintaan dan Pengendalian Persediaan Bahan Baku Pembantu pada Industri Gula (Studi Kasus PT. XYZ Lampung Utara) Dharma Agista pratama; Sri Hidayati; Erdi Suroso; Dewi Sartika
Jurnal Penelitian Pertanian Terapan Vol 20 No 2 (2020)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v20i2.1636

Abstract

Peramalan dan manajemen persedian merupakan salah satu factor penting dalam menentukan keberlanjutan usuatu usaha dalam industri.  Tujuan penelitian yaitu menganalisis metode peramalan penjualan yang paling sesuai untuk industri gula PT. XYZ dan menganalisis teknik pengendalian persediaan  dengan menggunakan metode Economic Order Quantitiy  (EOQ).  Terdapat 5 metode  peramalan yang digunakan yaitu : Linear Regression, Moving Average, Weighted Moving Average, Exponential Smoothing, dan exponential smoothing with trend.  Hasil analisis menunjukkan bahwa metode linear regression merupakan metode forecasting yang paling sesuai digunakan oleh industri gula PT. XYZ dengan nilai MAD, MSE, dan MAPE terkecil dibandingkan metode lainnya yaitu sebesar 7.195, 65.854.060, dan 10%, dengan hasil peramalan pada tahun 2019 sebesar 44.746 ton gula pasir.  Hasil analisis pengendalian persediaan menggunakan metode EOQ  terhadap bahan baku pembantu belerang dan soda kaustik .  Frekuensi pemesanan untuk belerang dilakukan  28 kali per tahun memilikitotal biaya persediaan sebesar Rp. 1.010.908.000 dan biaya penghematan sebesar Rp. 19.581.365.  dan pembantu causatic soda dengan frekuensi pemesanan 27 kali per tahun memiliki total biaya persediaan sebesar Rp. 922.241.500 dan biaya penghematan sebesar Rp. 17.840.930. 
Survei Cemaran Mikroba dan Mutu Ikan Tongkol (Euthynnus Affinis) Segar Dewi Sartika; Anitsa Asrining Puri; Subeki User
Inovasi Pembangunan : Jurnal Kelitbangan Vol 4 No 02 (2016): August 2016
Publisher : Balitbangda Provinsi Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (488.772 KB)

Abstract

According to Lu et al. (2010), one of the fishing products that has high in nutritionis is swordfish. Swordfish poisoning that often occurs is histamine poisoning (scombroid fish poisoning). This is caused by pathogen bacterial contamination such as Escherichia coli, Salmonella, Vibrio cholerae, Enterobacteriacea, etc (Kurniawan et al, 2012). The aim ofthis researchwas to know the difference of microbes contamination and physical appearance on the swordfish (Euthynnus affinis) from traditional markets, modern and fish auction markets in Bandar Lampung.This research was done in two stages. The first stage was done collecting swordfish samples randomlyfrom traditional, modern, and auction markets in Bandar Lampung. There were 13 traditional markets, 7 modern markets, and 2 warehouse markets in Bandar Lampung. The second stage of research were do total analysis of microbes, the total plate count (TPC) test, Eschericia colitest, Salmonella sp.test, and freshness level on swordfish using organoleptic test. Then the data of observed total colony and the results data of the organoleptic test were analyzed using BNJ test. The conclusion of this research were be found a difference and swordfishfreshness level on traditional, modern, and auction markets in Bandar Lampung.The lowest value of total plate count 6,5 x 104, Eschericia coli1,53 x 104, and Salmonella sp3 x 101.
Co-Authors Aan Kurniadi Ahmad Su’udi Al Khasanah Anisa Yustiana Anitsa Asrining Puri Arfani, Gusman Arinal Hamni Asha Aunaya La Assqiya Azhari Rangga Citra Ratri Puspita Dharma Agista pratama Dimas Ferdian Arisandi Diyah Ayu Safitri Dr. Ir. Tanto Pratondo Utomo, M.Si. Dyah Koesoemawardani Dyah Putri Larassati Eka Z. Sastiani Erdi Suroso Evi Dwi Setiyowati Exeldo Riyanto Fadli Alamsyah Fitriani, Hardianti Gusri Akhyar Ibrahim Hardianti Fitriani Harun Al Rasyid Indra Hermawan Irwan Sukri Banuwa Julita, Sela Lia Marliena Maria Erna Maria Erna Kustyawati Maria Erna Kustyawati MIRNAWATI SUDARWANTO Muhammad Nur Mumpuni Uji Kawedar Anjung Murhadi Murhadi Murhadi Murhadi Nadia Ayu Wulandari Neti Yuliana Neti Yuliana NETI YULIANA Neti Yuliana Nirma Diana Novita Herdiana Novita Herdiana Novita Mulyani Nurbaiti Nurbaiti Pramita Sari Anungputri Puan Mutia Ayunisa Puan Mutia Ayunisa Puspita Yuliandari Reyzka Aulia Wihardini Rusita Rusita rusita rusita Sahira Josy Arifannisa Samsu Udayana Nudin Samsu Udayana Nurdin Sela Julita Septianita Eva Rozani Shela Yawli Febrianda Silaturahmi Widaputri Siti Nurdjanah Siti Nurdjanah Sri Budiarti Poerwanto Sri Hidayati Sri Hidayati Sri Hidayati Sri Hidayati Sri Hidayati Sri Hidayati Subeki Subeki Subeki Suci Hardina Rarmawati Suci Nata Kusuma Suharyono Suharyono A. S. suharyono AS Suharyono Suharyono Suharyono Suharyono Suharyono Suharyono Susilawati Susilawati - Susilawati Susilawati Susilawati Susilawati Susilawati Susilawati Susilawati Susilawati Susilawati User Susilawati, Susilawati Sussi Astuti Sussi Astuti Sutikno Sutikno Sutoyo Sutoyo Syarifah R M Tanto Pratondo Utomo Teguh Setiawan Tulus Widodo Udin Hasanudin Vina Asfia Chori Widia Rini Hartari Wisnu Satyajaya Yunda Apriska Ayu Zulferiyenni, Zulferiyenni