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All Journal CHEMICA Jurnal Teknik Kimia Jurnal Pangan dan Agroindustri JITEK (Jurnal Ilmiah Teknosains) Jurnal Empower : Jurnal Pengembangan Masyarakat Islam Agroindustrial Technology Journal Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat
Titisari Juwitaningtyas
Universitas Ahmad Dahlan
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Education Energy Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Social Sciences Veterinary Other

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Identifikasi Pengaruh Umur Simpan dan Antioksidan Terhadap Kandungan Karbohidrat dan Kadar Air Pada Mie Tapioka Basah Titisari Juwitaningtyas; Amalya Nurul Khairi
CHEMICA: Jurnal Teknik Kimia Vol 5, No 1 (2018): Juni 2018
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (313.051 KB) | DOI: 10.26555/chemica.v5i1.11837

Abstract

Wet tapioca noodles are a typical food in one of the regions in DIY Province. Traditional processing results in a limited shelf life. Gambir (Uncaria gambir roxb) plants are popular plants to be processed into herbal medicines and nutritious plants. Based on research, gambir has the ability as an antimicrobial and natural antioxidant because of the content of catechins in it. This study aims to identify the effectiveness of using gambir extract as a natural antioxidant in wet tapioca noodle samples. The methodology in this study was carried out by mixing 7% gambir extract into 50 grams of wet tapioca noodles. The finished sample is then treated with storage for 0 days, 3 days, and 5 days. The result of the analysis are in 0 day storage, sample contains antioxidant 80,624 ic50, carbodydrate 41,048 mg, and water 58,575 %. In 3 days storage, sample contains antioxidant 91,048 ic50, carbohydrate 45,744 mg, and water 53,415 %. In 5 days storage, sample contains 94,876 ic50, carbohydrate 60,547 mg, and water 39,100 %. Based on the tests conducted, it appears that there is an increase in the number of antioxidants during the storage period. This is accompanied by increasing carbohydrate content and decreasing water content. Decreasing water content will have an impact on the stability of microbial activity so that it extends shelf life. These results provide the conclusion that gambir extract can provide a longer shelf life effect.
PEMBINAAN KESADARAN PANGAN THOYIB YANG AMAN PENGAWET SINTETIS PADA PENGURUS CABANG ‘AISYIYAH WIROBRAJAN Amalya Nurul Khairi; Titisari Juwitaningtyas; Iin Narwanti
Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Vol. 2 No. 2 (2018)
Publisher : Universitas Ahmad Dahlan, Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jp.v2i2.446

Abstract

Ibu-ibu anggota PCA Wirobrajan sebagian besar adalah pengusaha makanan dan minuman yang terampil dalam pengolahan panganan basah tradisional maupun street food. Kondisi ini merupakan akibat dari banyaknya jumlah sekolah dan adanya Pasar Klitihikan yang khusus menjual makanan jenis camilan di Kecamatan Wirobrajan. Pengabdian ini bertujuan untuk meningkatkan kesadaran Ibu-ibu anggota PCA Wirobrajan terhadap bahaya penggunaan pengawet sintetis sekaligus membekali dengan keterampilan membuat pengawet dari bahan alami dan deteksi sederhana kandungan formalin. Metode yang dilakukan adalah dengan pelatihan dan pemaparan materi. Kegiatan tersebut dilaksanakan dalam tiga kali sesi. Dari hasil pembinaan yang dilakukan diperoleh hasil antusiasme keikutsertaan Ibu-ibu PCA Wirobrajan dan semangat mereka untuk memperbaiki proses pengolahan pangan dengan meminimalisir penggunaan bahan tambahan pangan (BTP) sintetis yang berbahaya. 
Pendampingan Pengelolaan Sampah Menuju Desa Peduli Sampah di Desa Semanu Kabupaten Gunung Kidul Alia Ariesta; Okka Adiyanto; Utaminingsih Linarti; Isana Arum Primasari; Endah Utami; Gita Indah Budiarti; Ika Dyah Kumalasari; Titisari Juwitaningtyas
Empower: Jurnal Pengembangan Masyarakat Islam Vol 6, No 1 (2021)
Publisher : IAIN Syekh Nurjati Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24235/empower.v6i1.9971

Abstract

Waste management is an important thing that needs to be resolved. The accumulation of garbage and the not yet managed urban and rural waste are one of the driving factors for this community service. Desa Semanu is one of the villages that already has a TPS-3R in Gunung Kidul Regency but the TPS-3R has not been utilized optimally. This study uses a qualitative method with community empowerment program. Aims for this research is to know the implementation of community empowerment programs. Furthermore, the purpose community service is to make Desa Semanu into a village that cares about waste by taking advantage of the integration of TPS 3R and a waste bank. One of the activities that have been carried out to support a village that cares about waste is by providing counseling about the dangers of burning waste to the environment and health. In addition, there was also counseling on the assistance of the Ahmad Dahlan University Center of Energy and Environmental Studies to make Desa Semanu can make a Waste Care Village. Based on the evaluation that has been carried out, most of the extension participants have increased their knowledge of solid waste knowledge.
Chemical Properties of Red Rose (Rosa Indica L.) Herbal Tea with Variations of Temperature and Drying Time Titisari Juwitaningtyas; Amy Amalia
CHEMICA: Jurnal Teknik Kimia Vol 9, No 1 (2022): April 2022
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v9i1.22208

Abstract

Red roses (Rosa Indica L.) are ornamental plants containing functional compounds that are good for health, such as antioxidants, vitamin C, and polyphenols. Due to the functional compounds in red roses, they can be processed into herbal teas. This study aims to determine the chemical nature of red rose herbal tea with variations in temperature and drying time. This study was designed using a Completely Randomized Design (CRD) consisting of two treatment factors: drying temperature T1= 50 oC, T2= 60 oC, T3= 70 oC, and drying time S1=2 hours, and S2=3 hours. The parameters measured were the water content in dried flowers, while the antioxidant activity and total phenol were carried out in steeping dried flowers. The study results were processed using a two-way ANOVA (analysis of variance). The results showed that temperature and drying time significantly affected moisture content, antioxidant activity, and total phenol of red rose herbal tea. Red rose herbal tea produced the lowest water content of 4.55% in sample T3S2, and the highest antioxidant activity was 54.01% in sample T1S1. The highest total phenol was 11.45 mg GAE/g in sample T1S1.
PENENTUAN TITIK KENDALI KRITIS PADA PROSES PRODUKSI CHOCOLATE BAR DI PT. ANEKA COKLAT KAKOA, BANDAR LAMPUNG Wida Awangsih; Titisari Juwitaningtyas
JITEK (Jurnal Ilmiah Teknosains) Vol 9, No 1/Mei (2023): JiTek
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jitek.v9i1/Mei.12752

Abstract

PT. Aneka Coklat Kakoa merupakan salah satu industri pangan yang bergerak dalam bidang pangan pengolahan produk cokelat di Bandar Lampung. Produk cokelat merupakan pangan olahan yang mudah terkontaminasi oleh mikroorganisme dan proses produksinya yang berisiko terhadap keamanan pangan, sehingga diperlukan penanganan yang baik untuk mencegah risiko ini. Demikin yang mendasari diperlukannya upaya pengawasan pada proses pengolahan chocolate bar untuk meminimalkan kemungkinan terjadinya bahaya. Hazard Analysis and Critical Control Point (HACCP) merupakan sistem jaminan keamanan pangan berdasarkan bahwa bahaya dapat terjadi pada titik atau tahap produksi tertentu, tetapi bahaya tersebut dapat dikendalikan. Tindakan pengendaliannya untuk memastikan keamanan pangan berdasarkan prinsip-prinsip yang ada untuk mengidentifikasi bahaya yang mungkin terjadi pada setiap tahapan rantai makanan. Salah satu langkah penerapan HACCP adalah penetapan critical control point (CCP) dengan metode yang digunakan dalam penentuan titik kendali kritis ini adalah diagram pohon keputusan. Berdasarkan hasil penelitian diperoleh bahwa titik kendali kritis yaitu pada proses roasting, grinding, ball mill, pengemasan dan penyimpanan.Kata kunci : Cokelat, Critical Control Point, Pohon Keputusan
KARAKTERISTIK KIMIA TEH DAUN RAMBUTAN ACEH (NEPHELUM LAPPACEUM L) DENGAN VARIASI SUHU DAN WAKTU PENGERINGAN Wiajeng Dayani Lestari; Titisari Juwitaningtyas
Jurnal Pangan dan Agroindustri Vol. 11 No. 3: July 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.03.1

Abstract

Daun rambutan Aceh (Nephelum lappaceum L) mengandung senyawa yang memiliki potensi sebagai antioksidan, sehingga dapat digunakan sebagai teh herbal. Kerusakan senyawa tersebut dapat terjadi jika suhu dan waktu pengeringan tidak tepat. Tujuan penelitian ini adalah untuk mengetahui pengaruh variasi suhu dan waktu pengeringan terhadap karakteristik teh herbal dari daun rambutan Aceh. Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan dua faktor, yaitu variasi suhu (40, 50, 60 °C) dan waktu (120, 150, 180 menit) pengeringan. Variabel yang diamati meliputi karakteristik kimia, seperti fitokimia secara kualitatif, total fenol, aktivitas antioksidan, dan kadar air. Data yang diperoleh diolah menggunakan analisis varian (ANOVA), dan dilakukan uji lanjut dengan uji DMRT untuk hasil yang signifikan. Teh herbal dari daun rambutan Aceh terbukti mengandung saponin, flavonoid, dan tanin. Sampel yang mengalami perlakuan suhu 50 °C selama 120 menit menunjukkan hasil terbaik, dengan kadar air sebesar 7.6%, total fenol sebesar 1.419 mg GAE/g, dan IC50 sebesar 34.106 ppm. Hasil analisis menunjukkan bahwa variasi waktu pengeringan dan suhu pengeringan memiliki pengaruh yang signifikan terhadap karakteristik kimia teh herbal dari daun rambutan Aceh.
Physico-Chemical Characteristics of Dates Palm Sheet Jam (Phoenix Dactylifera L.) with Variations of Jackfruit Dami Pectin Extracts and CMC (Carboxymethyl Cellulose) Suci Apriantika; Titisari Juwitaningtyas
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v8i1.11556

Abstract

Sheet jam is a semi-solid form of jam, printed in a size that is adjusted to the size of white bread in general so that it makes it easier for users to serve food. Making sheet jam requires fruit that contains pectin to produce a good jam texture, one of which is dates. The pectin content in dates is low to form sheet jam, so it is necessary to add gelling ingredients from natural pectin such as jackfruit dami with a pectin content of 11.69%. The type of commercial pectin used is CMC (carboxymethyl celulose). The aims of the research were to determine the effect of variations in Jackfruit Dami extract and CMC on the physico-chemical characteristics and organoleptic acceptability of date palm jam. The research was designed using a Completely Randomized Design (CRD) with one factor, namely the concentration of Jackfruit Dami pectin treatment and CMC F1 (1% : 0%), F2 (0.6% : 0.4%), F3 (0.5% : 0 .5%), F4 (0.4% : 0.6%), F5 (0% : 1%). The parameters in this research were organoleptic tests (color, taste, aroma, texture and overall), water content, pH, texture and color. Statistical analysis used One Way Analysis of Variance (ANOVA) followed by the DMRT test. The results of the analysis showed that the formulation of date palm jam had a significant effect on the physico-chemical properties including water content (31.11% - 34.22%), pH (3.97 - 4.32), adhesiveness (30.03 Nmm - 13 .38 Nmm), cohesiveness (0.83 – 0.38), hardness (78.59 N – 16.17 N), color L* (34.48 – 40.37), color a* (4.72 – 1, 42), and color b* (19.31 – 27.13). Organoleptic acceptance test results showed that the sample preferred by the panelists was F3 with the addition of 0.5% Jackfruit Dami pectin and 0.5% CMC.
Co-Authors Alia Ariesta Amalya Nurul Khairi Amy Amalia Endah Utami Gita Indah Budiarti Iin Narwanti Ika Dyah Kumalasari Isana Arum Primasari Okka Adiyanto Suci Apriantika Utaminingsih Linarti, Utaminingsih Wiajeng Dayani Lestari Wida Awangsih