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All Journal Sainteks SAINS DAN MATEMATIKA Jurnal Sains dan Teknologi Indonesian Journal of Human Nutrition Indonesian Journal of Pharmaceutical Science and Technology agriTECH Industria: Jurnal Teknologi dan Manajemen Agroindustri Al-Ta'dib: Jurnal Kajian Ilmu Kependidikan Communications in Science and Technology Pendas : Jurnah Ilmiah Pendidikan Dasar JURNAL PANGAN Journal of Functional Food and Nutraceutical Journal of Agri-Food Science and Technology (JAFoST) Pharmaceutical Sciences and Research (PSR) Journal of Halal Science and Research Teknologi dan Industri Pertanian Indonesia
Ika Dyah Kumalasari
Laboratorium Biologi Struktur dan Fungsi Tumbuhan Jurusan Biologi Fakultas Sains dan Matematika UNDIP
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Social Sciences Other

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Quality Profile and Antioxidant Activity of Milkfish (Chanos chanos) Sausage with the Addition of Red Bean Flour (Phaseolus vulgaris L.) Kumalasari, Ika Dyah; Melati, Aprillia Rizki
agriTECH Vol 45, No 2 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.90363

Abstract

Red bean are renowned for high antioxidant capable of preventing the Reactive Oxygen Species (ROS) formation that triggers the formation of free radicals. Meanwhile, milkfish (Chanos chanos) has a high protein content and low fat compared to other brackish water fish. Therefore, this study aimed to determine the chemical quality, microbial, and sensory acceptance of milkfish sausage with red bean flour. A completely randomized design (CRD) was used with one treatment factor namely variations in the ratio of milkfish to red bean flour at F0 (100%:0), F1 (75%:25%), F2 (50%:50%), and F3 (25%:75%). Parameters analyzed include moisture, ash, fat, total protein, carbohydrate, dietary fiber, antioxidant, microbiological total plate count (TPC), as well as organoleptic features namely color, taste, aroma, texture, and elasticity. Data were analyzed using SPSS version 23.0 which was tested with One Way ANOVA followed by Duncan Multiple Range Test (DMRT) at the 5% significance level when significant differences were found. The results showed that red bean flour in milkfish sausage had a significant effect on all treatments. The higher the amount of red bean flour added, the greater the value of ash, carbohydrate, and dietary fiber content, while the value of water, fat, protein, and TPC decreased. The strongest antioxidant activity indicated by IC50 was found in F3 at 83.21 ppm. TPC testing showed that all formulations meet the quality requirements of SNI fish sausage. The level of consumer acceptance significantly influenced the acceptance of color, taste, texture, chewiness, aftertaste, and overall. Milkfish sausage added with red bean flour had good chemical quality, microbial, and antioxidant activity.
Implementation of hazard analysis critical control point (HACCP) on pan–seared butter fish with herb cream sauce in PT AF Khasanah, Nabila Nur; Kumalasari, Ika Dyah
Journal of Halal Science and Research Vol. 6 No. 2 (2025): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v6i2.11440

Abstract

Hazard Analysis Critical Control Point (HACCP) is a quality assurance, food safety, and risk management system with a preventive approach to ensure food safety for consumers. Food served during in–flight travel is provided by in–flight catering. Airline food has very high standards regarding food quality and safety. The purpose of this study is to analyze the application of HACCP to aviation food products by identifying potential hazards and applying Critical Control Points (CCP). The method used in this study is Critical Control Point (CCP) observations, carried out at the receiving (CCP 1), chiller and freezer (Storage) (CCP 2), cooking (CCP 3), blast chilling (CCP 4), and serving (CCP 5) stages. The company has created a HACCP plan as a guide for all processes that occur within the company. All are organized based on HACCP principles for the entire process. Keywords: CCP, Food Safety, HACCP, Inflight Catering, ISO 22000.
Analisis Sifat Fisiko-Kimia, Mikrobiologi, Dan Organoleptik Flakes Berbahan Dasar Tepung Sorgum (Sorghum bicolor L. Moench) Dan Tepung Kacang Kedelai (Glycine max. L) Kumalasari, Ika Dyah; Budiati, Rahayu
JST (Jurnal Sains dan Teknologi) Vol. 13 No. 1 (2024): April
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jstundiksha.v13i1.69487

Abstract

Sorgum merupakan jenis serealia yang mengandung serat pangan. Selain itu, kacang kedelai berperan sebagai sumber serat pangan dan protein tinggi. Flakes adalah salah satu produk yang berasal dari bahan serealia dan dapat ditambahkan bahan lain untuk meningkatkan nutrisi. Penelitian ini bertujuan untuk menganalisis sifat fisiko-kimia, mikrobiologi, dan organoleptik flakes berbahan dasar tepung sorgum dan tepung kacang kedelai. Penelitian ini merupakan penelitian eksperimental satu faktor formulasi tepung sorgum dan tepung kacang kedelai. Parameter uji pada penelitian ini terdiri dari kadar air, abu, protein, lemak, karbohidrat, serat pangan total, tekstur, daya serap, uji angka lempeng total, dan uji organoleptik (warna, aroma, rasa, tekstur). Data hasil dianalisis menggunakan One Way Anova dengan taraf signifikansi. Hasil penelitian menunjukkan bahwa formulasi tepung kacang kedelai yang semakin banyak akan meningkatkan kadar abu, lemak, protein, dan serat pangan total. Pada uji kesukaan secara keseluruhan, formulasi tepung sorgum dan tepung kacang kedelai pada produk flakes yang paling disukai yaitu formulasi F4. Selain itu, formulasi tepung sorgum dan tepung kacang kedelai memberikan pengaruh terhadap kadar air, abu, lemak, protein, karbohidrat, serat pangan total, nilai hardness (kekerasan), daya serap air pada flakes. Pada pengujian organoleptik, formulasi tepung sorgum dan tepung kacang kedelai memberikan pengaruh pada parameter warna dan tekstur kekerasan pada produk flakes. Implikasi penelitian ini  signifikan dalam industri pangan, khususnya dalam pengembangan produk sereal sehat. Hasil penelitian yang menunjukkan karakteristik fisiko-kimia seperti kandungan nutrisi, tekstur, dan daya simpan dapat memberikan informasi penting bagi produsen mengenai kualitas dan stabilitas produk.
Identifikasi Profil Asam Lemak dan Aktivitas Antibakteri Dari Produk Fermentasi Generos Kumalasari, Ika Dyah; Septiawan, Erwin
Indonesian Journal of Pharmaceutical Science and Technology Vol 12, No 3 (2025)
Publisher : Indonesian Journal of Pharmaceutical Science and Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/ijpst.v12i3.48328

Abstract

Beberapa jenis asam lemak dipercaya memiliki kemampuan sebagai antibakteri antara lain asam laurat, asam palmitat, asam serotat dan asam propionat. Antibakteri merupakan suatu zat atau komponen yang dapat menghambat hingga membunuh pertumbuhan bakteri. Senyawa yang mempunyai kemampuan untuk menghambat pertumbuhan bakteri banyak terkandung di dalam tumbuhan Produk fermentasi Generos merupakan produk fermentasi yang dipercaya mengandung asam lemak dan memiliki aktivitas antibakteri berdasarkan komposisi nya. Tujuan dari identifikasi pada produk fermentasi Generos untuk mengidentifikasi kandungan asam lemak serta aktivitas antimikroba nya. Identifikasi  asam lemak menggunakan metode Gas Chromatography Mass Spectrometry. Sedangkan identifikasi aktivitas antibakteri dilakukan terhadap biakan murni bakteri Staphylococcus aureus & Escherichia coli. Hasil analisis teridentifikasi 24 jenis asam lemak, dan produk fermentasi Generos memiliki aktivitas antibakteri terhadap bakteri S. aureus & E. coli. Kesimpulan yang didapat yaitu produk fermentai Generos mengandung 24 jenis kandungan asam lemak dan produk fermentasi Generos bermanfaat untuk mencegah pertumbuhan bakteri S. aureus dan E. coli yang berasal dari komposisi produk fermentasi Generos.
Sifat Fisiko-Kimia, Mikrobiologi dan Organoleptik Roti Tawar Sourdough Tersubstitusi dengan Tepung Umbi Kimpul (Xanthosoma sagittifolium) : SIFAT FISIKO-KIMIA DAN ORGANOLEPTIK ROTI TAWAR TERSUBSTITUSI TEPUNG UMBI KIMPUL (Xanthosoma sagittifolium) DENGAN PENGGUNAAN SOURDOUGH Muthiah, Rizki Aulia; Kumalasari, Ika Dyah; Ibdal
JURNAL PANGAN Vol. 33 No. 3 (2024): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v33i3.649

Abstract

      Tepung umbi kimpul (Xanthosoma sagittifolium) mengandung serat pangan tinggi dan berpotensi menjadi substitusi tepung terigu dalam pembuatan roti tawar. Roti sourdough difermentasi secara alami tanpa tambahan starter. Penelitian ini bertujuan untuk mengetahui sifat fisiko-kimia dan organoleptik dari roti tawar sourdough tersubstitusi tepung umbi kimpul dengan perbedaan formulasi. Penelitian dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor, yaitu perbandingan tepung umbi kimpul: tepung terigu sebesar 0 persen:100 persen, 10 persen:90 persen, 20 persen:80 persen dan 30 persen:70 persen. Parameter yang dianalisis adalah kadar air, kadar abu, kadar protein, kadar lemak, dan karbohidrat, ukuran pori-pori, tekstur, warna, volume pengembangan, angka lempeng total (ALT), dan total kapang serta parameter organoleptik berupa penerimaan sensori atribut rasa, aroma, warna, aftertaste, dan keseluruhan. Hasil penelitian menunjukkan substitusi tepung umbi kimpul dalam roti tawar sourdough memberikan pengaruh nyata pada semua parameter pengujian. Makin tinggi konsentrasi tepung umbi kimpul, warna makin gelap, tekstur makin keras, meningkatkan kadar air, menurunkan kadar protein dan abu, menurunkan ukuran pori dan volume pengembangan. Total kapang dan ALT pada roti sourdough memenuhi kriteria SNI 8371:2018. Roti tawar sourdough dengan substitusi tepung umbi kimpul substitusi hingga 30 persen masih memenuhi kriteria SNI 8371:2018, namun secara penerimaan organoleptik substitusi dilakukan hingga 10 persen.              “Kimpul” tuber flour which is high in dietary fibre has a potential as a substitute for wheat flour in white bread production. Sourdough bread is naturally fermented. This study aimed to determine the physicochemical and organoleptic properties of sourdough bread substituted with “kimpul” tuber flour in different formulations. This research used a completely randomized design (CRD) with one factor. The percentages of “kimpul” tuber flour to wheat flour are 0 percent:100 percent, 10 percent:90 percent, 20 percent:80 percent, and 30 percent:70 percent. Parameters analyzed were chemical properties, including moisture content, ash content, protein content, fat content, and carbohydrate content; Physical parameters were pore sizes, texture, colour, and swelling volume. The hedonic organoleptic parameters were taste, aroma, color, after-taste attributes, and overall acceptability. Higher concentration of “kimpul” tuber flour resulted in darker color, increased hardness and water content, reduced the ash and protein content, decreased the size of pores and organoleptic acceptability. The TPC and mold indicate that the sourdough was at a safe level and met the criteria of SNI 8371:2018. While kimpul tuber flour substitution up to 30% complied with SNI 8371:2018 standards, sourdough bread with up to 10% substitution showed comparable sensory acceptability to the non-substituted version.  
Kefektifan Penggunaan Media Pembelajaran Puzzle Terhadap Prestasi Belajar PAI Siswa Kelas IV Sekolah Dasar Fathin, Arif Faisal; Malahati, Fildza; Kadir, Sitti Fatimah; Kumalasari, Ika Dyah
Al-TA'DIB: Jurnal Kajian Ilmu Kependidikan Volume 16 Nomor 2 2023
Publisher : Institut Agama Islam Negeri Kendari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31332/atdbwv16i2.6301

Abstract

This study aims to determine the effectiveness of using puzzle learning media on PAI learning achievement in matters of faith in angels in grade IV of elementary school. The data in this study were obtained by using pretest and posttest. The collected data were analyzed using the normality test, homogeneity test, hypothesis testing, and t-test techniques. The results of this study indicate that puzzle learning media is more effective than picture media in improving PAI learning achievement. The results of the research showed that there was a significant increase in PAI learning achievement for students who carried out learning activities using puzzle media, whereas for students who carried out learning activities using picture media there was an increase but the results were not very significant.
Analisis Kecacatan Flakes pada Produk Oriflakes di PT Serealia Prima Nutrisia Daerah Istimewa Yogyakarta Ningtyas, Farah Mustika; Kumalasari, Ika Dyah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 1 (2024): Vol. (16) No. 1, April 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i1.27525

Abstract

Product defects are one of the critical parameters to maintaining quality and consumer interest in marketed products. This study aims to determine the proportion of defects, types, and factors causing defects in flakes in Oriflakes products at PT Serelia Prima Nutrition suggestions for improvement are made to reduce the number of defective flakes. The method used to analyze defects that occur uses seven tools: control charts, Pareto diagrams, and fishbone diagrams. The number of flake defects is 14,8 kg for one month, the defects found in flakes are still under control because they do not cross the UCL and LCL limits. The types of flakes defects that occur are the color of the flakes that are too dark (burnt), too thick, lumpy, and the middle part is immature with the most dominant type of defect being the color of the flakes that are too dark (burnt) by 44%. Some of the leading causes of defective flakes are process and machine factors. Suggestions for improvements that can be made to prevent or reduce flakes defects are by always monitoring and checking the entire production process from weighing raw materials to the health of production tools and machines.
Chemical and Microbiological Contamination in Ground Species from Traditional Markets in Yogyakarta Kumalasari, Ika Dyah; Aryati, Erika Gaby
agriTECH Vol 46, No 1 (2026)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.104131

Abstract

Food safety is a critical component of food quality and requiries stringent measures to prevent biological, chemical, and other contaminants that pose risks to human health. This study assessed chemical and microbiological contamination in freshly ground red chili and turmeric sourced from traditional markets in Yogyakarta City. The investigation focused on microbiological contaminants, including Salmonella sp., Escherichia coli (E. coli), and yeast-and-mold counts, as well as chemical contaminants such as Rhodamine B, Methanyl Yellow, and formaldehyde. The findings revealed that Salmonella sp. were absent in all samples; however, each sample exceeded the permissible limits for E. coli  and yeast-and-mold counts established by the Indonesian National Standard (SNI) 7388 : 2009. No chemical contaminants (Rhodamine B, Methanyl yellow, or formaldehyde) were detected in any sample. Therefore, although all ground spice samples were free from hazardous chemicals, they failed to meet essential microbiological hygiene standards, highlighting significant risks associated with their consumption.
Co-Authors Abu Bakar, Mimi Hani Akbar Al Masjid Ari Setiawan Aryati, Erika Gaby Budiati, Rahayu Endah Dwi Astuti Erma Prihastanti Faiza, Arafany Fathin, Arif Faisal Ibdal Kadir, Sitti Fatimah Khasanah, Nabila Nur Khosiyono, Banun Havifah Cahyo Kim, Byung Hong Malahati, Fildza Maulana, Muhammad Hanin Thariq Melati, Aprillia Rizki Muhammad Aziz Muthiah, Rizki Aulia Ningtyas, Farah Mustika Nurkhasanah Nurkhasanah Pradnya Paramitha, Dyah Ayu Salehmin, Mohd Nur Ikhmal Sepitriani, Sepitriani Septiawan, Erwin Somalu, Mahendara Rao Ssatar, Ibdal Wahyudi, Maulidya Eka Wan Daud, Wan Ramli Yensi, Indri