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All Journal METANA Agrointek JURNAL INTEGRASI PROSES AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Pro Food JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Journal of Applied Food Technology Jurnal Kreativitas PKM Jurnal Mutu Pangan : Indonesian Journal of Food Quality JPM: JURNAL PENGABDIAN MASYARAKAT Jurnal Ilmiah Pengabdian dan Inovasi Jurnal Teknologi dan Mutu Pangan TeknoKreatif: Jurnal Pengabdian kepada Masyarakat Jurnal Standardisasi International Journal of Oil Palm Jurnal Sains dan Teknologi Pangan
Zada Agna Talitha
Sumatera Institute of Technology
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other

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Evaluation Of Gmp And Recommendation Of Haccp At Sme Robusta Coffee In Tanggamus, Lampung Zada Agna Talitha; Khairunisa Nurdiani; Hesti Ayuningtyas Pangastuti; Ilham Marvie; Dina Fithriyani; Syahrizal Nasution
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 8 No 1 (2021)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v8i1.1332

Abstract

Coffee was a type of beverage that widely consumed and favored by Indonesians. The level of coffee consumption in Indonesia increases every year. Lampung is one of the largest coffee producing provinces in Indonesia with Tanggamus being the 2nd highest coffee-producing district in Lampung. This has led to the growth of Small and Medium Enterprise (SME) of coffee at Tanggamus area, one of which was the processing of Robusta ground coffee. These SME produced robusta coffee to be marketed throughout Indonesia and often export to customers abroad. Therefore, SME owners must maintain the quality and quality of coffee by implementing GMP (Good Manufacturing Practices). This causes the need for evaluation of GMP at SME Tanggamus ground coffee to ensure product quality and quality as well as Yeast and Mold Plate also Total Plate Count testing to determine the level of product safety. In addition, there we also gived some recommendations for the application of the HACCP system to SME. Based on the results of observations on the application of GMP at SME Robusta Tanggamus Ground Coffee, there are 12 elements that are checked according to the requirements and there are 2 elements that should have an effort to improve. The results of YMP and TPC tests on Tanggamus robusta ground coffee products showed that the product did not contain mold, yeast, and microbes. Based on the recommendations for the application of the HACCP system, regular observations of the water used for washing coffee beans are required.
Formulasi dan Tingkat Kesukaan terhadap Es Krim Keju dengan Menggunakan Berbagai Keju Lunak (Cream Cheese, Ricotta dan Camembert) Layyinan Hafizha Khalish; Nuri Andarwulan; Sutrisno Koswara; Zada Agna Talitha
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 7 No. 2 (2020): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2020.7.2.90

Abstract

Ice cream is a low temperature food product that rarely uses cheese as alternative flavor variant. This research is aimed to obtain ice cream formula with the addition of soft cheeses (cream cheese, ricotta and camembert). The basic formulation trial used the mixture of sugar (10%, 13%), skim powder (9%, 10%), milk fat (12%, 14%), and cream cheese (10, 12, 14%). The second formula trial After that, the formula trial used cream cheese, ricotta and camembert cheese as much as 7, 9 and 11% respectively into the ice cream mixture. The most acceptable formula was based on hedonic ranking and hedonic rating analysis for sample meets the proximate composition. The most acceptable formulation was composed of 12% milk fat, 9% skim powder, and 10% sugar. The trial treatment by adding 10% and 12% cream cheese yielded 70-80% overrun and the melting time. The best ice cream cheese formulation was composed of cream cheese 9%, ricotta 9% and camembert 11%. There was a significant difference in term of taste, aroma, and texture of ice cream in exception of ice cream colour. Hedonic rating showed that 9% ice cream with cream cheese was the most acceptable in term of taste, aroma and colour. These three formulas met the minimum requirements for fat content and total sugar according to the quality standard of ice cream (SNI 01-3713-1995) but it did not meet the protein standard.
Pelatihan Pengolahan Umbi Porang Menjadi Produk Jelly di Pekon Bumiayu, Kabupaten Pringsewu Tantri Liris Nareswari; Kiki Yuli Handayani; Zada Agna Talitha; Refsya Azanti; Winni Nur Auli; Salsabila Fauziah; Lulu Zaqia; Nadia Nur Syakilla; Intan Kusuma Wardani; Nabila Ahlika Ulya; Keisya Aurora Natasha Chairunisa; Dzaki Arrafif; Dina Putri Agustina; Natasya Armelia Putri
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 6, No 10 (2023): Volume 6 No 10 2023
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v6i10.12054

Abstract

ABSTRAK Umbi porang memiliki kadar glukomanan tinggi, sehingga berpotensi untuk dikembangkan menjadi produk yang bermanfaat dalam menjaga kolesterol. Namun, selama ini hasil pertanian umbi porang belum diolah dan langsung dijual ke pengepul dengan harga yang sangat murah. Masyarakat juga enggan memanfaatkannya karena kandungan kalsium oksalat yang ada di porang menyebabkan gatal dan iritasi pada kulit. Oleh karena itu, kegiatan pengabdian kepada masyarakat (PkM) ini dilakukan untuk memberikan penyuluhan manfaat porang bagi kesehatan, pelatihan pengolahan umbi porang menjadi pangan fungsional yaitu gummy jelly, jelly drink, dan jelly siap seduh, serta pendampingan digital marketing agar produk yang dihasilkan dapat dipasarkan dengan baik dan luas. Peserta yang mengikuti kegiatan ini adalah sebanyak 22 orang dari PKK Pekon Bumiayu, Kabupaten Pringsewu, Provinsi Lampung. Setelah mengikuti kegiatan, 100% peserta memiliki peningkatan pengetahuan terkait cara pengolahan porang dan pembuatan produk. Kegiatan PkM ke Ibu-Ibu PKK Pekon Bumiayu, Kabupaten Pringsewu, telah dilaksanakan dengan baik dan diharapkan dapat dilaksanakan berkelanjutan. Ibu-Ibu PKK Pekon Bumiayu telah mengetahui manfaat kesehatan, cara pengolahan umbi porang, dan cara pembuatan produk jelly yang bermanfaat untuk membantu menurunkan kolesterol. Kata Kunci: Porang, Pengabdian Masyarakat, Anti Kolesterol, Kudapan, Jelly  ABSTRACT Porang tubers have the potential to be turned into products that are useful in maintaining cholesterol since they contain significant levels of glucomannan. The agricultural products of porang tubers, however, have not yet been processed and are instead being sold directly to collectors at extremely low costs. Additionally, because porang contains calcium oxalate, which irritates and itches the skin, people are hesitant to use it. In order to help the community, this service project is being carried out to provide information on the health benefits of porang, training on how to turn porang tubers into functional foods like gummy jelly, jelly drink, and ready-to-drink jelly, as well as assistance with digital marketing so that the products made can be sold. Twenty-two women from PKK of Pekon Bumiayu, Pringsewu Regency, Lampung Province, participated in the activity. After joining the activity, 100% of the participants had increased knowledge regarding how to process porang and make products. PkM activities for PKK Pekon Bumiayu women, Pringsewu Regency, have been successfully carried out and are anticipated to continue in a sustainable manner. The women of PKK Pekon Bumiayu are already aware of the advantages to health, how to prepare porang tubers, and how to make cholesterol-lowering jelly products. Keywords: Porang, Community Service, Anti-Cholesterol, Snacks, Jelly
Identifikasi secara Kualitatif dan Kuantitatif Kandungan Siklamat serta Sakarin pada Minuman “Bubble Tea (Boba)” Komersil Uswah Choiriyatun Nisa; Amalia Wahyuningtyas; Dina Fithriyani; Zada Agna Talitha
Jurnal Teknologi dan Mutu Pangan Vol 2 No 2 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v2i2.3599

Abstract

Boba drink (bubble tea) is one of the most popular drinks among young people today. This drink has a good taste, but can cause health problems if consumed excessively. The use of synthetic sweeteners in beverage additives is also often used by the food and beverage industry, including cyclamate and saccharin. Thus, it is necessary to identify the sweetener content used in boba drinks. This study aims to identify and measure the levels of artificial sweeteners (Saccharin and Cyclamate) in boba drinks in Bandar Lampung. The research method used is descriptive method using purposive sampling technique. The samples tested were drinks and boba sold at shopping places and cafes in the city of Bandar Lampung. The results showed that there was cyclamate content in the boba drink samples tested based on qualitative tests characterized by the formation of white precipitate, there were five positive samples of cyclamate that exceeded the SNI 01-6993-2004 limit with levels varying from 1510.35 to 2520.89. The highest cyclamate level is owned by the Boba D beverage sample. The saccharin qualitative test showed negative results, indicated by no green color change. This study makes an important contribution in raising consumer awareness of additives in beverages.
PENGARUH PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) TERHADAP KARAKTERISTIK FISIK DAN BIOAKTIF NUGET IKAN NILA (Oreochromis niloticus) Annisa, Khilyatul; Syafitri, Yosi; Talitha, Zada Agna
Jurnal Sains dan Teknologi Pangan Vol 9, No 1 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i1.47315

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan daun kelor terhadap karakteristik fisik (tekstur, warna, daya ikat air, daya serap minyak) dan bioaktif (kadar vitamin C dan antioksidan) nuget ikan nila. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan lima perlakuan dan dua kali pengulangan. Perlakuan yang digunakan adalah berdasarkan berat 100 g daging ikan nila dengan penambahan tepung daun kelor konsentrasi 0%, 5%, 10%, 15%, dan 20%. Hasil penelitian menunjukkan bahwa penambahan tepung daun kelor berpengaruh tidak nyata (P>0,05) terhadap tekstur (276,06–303,50 gf) dan daya serap minyak (5,87–6,70%). Sedangkan parameter warna L (45,80–68,75), warna a (( 3,41)–(-7,79)); warna b (17,89–23,29), daya ikat air (31,75–35,09%), kadar vitamin C (42,53–73,04%), dan antioksidan (63,32–72,38%) memiliki pengaruh nyata (P
PENGARUH KOMBINASI JAGUNG MANIS DAN KACANG HIJAU TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MINUMAN SARI NABATI Yusya, Mutiara Annisa; Talitha, Zada Agna; Ramanda, M. Rizky
Jurnal Sains dan Teknologi Pangan Vol 8, No 6 (2023):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i6.45368

Abstract

Minuman sari nabati dapat digunakan untuk sebagai alternatif pengganti susu hewani bagi penderita intoleransi laktosa yang terbuat melalui proses penyaringan dan pasteurisasi. Kandungan gizi sari jagung manis dapat ditambah dengan kombinasi kacang hijau sebagai sumber protein 19,04 – 25,37%. Penelitian ini bertujuan untuk menemukan formulasi jagung manis dan kacang hijau yang menghasilkan sari jagung manis kacang hijau dengan karakteristik fisik, kimia dan sensorik terbaik dan diterima oleh konsumen. Percobaan dilakukan dengan lima formulasi kombinasi jagung manis dan hijau kacang, yaitu 3:1 (F1), 2:1 (F2), 1:1 (F3), 1:2 (F4), dan 1:3 (F5) (b/b). Parameter yang diamati adalah rendemen, protein, serat, lemak, total padatan terlarut, dan organoleptik. Data dianalisis menggunakan analisis varian kemudian dilanjutkan dengan beda nyata 5%. Hasil analisis memiliki pengaruh nyata (P
Pengembangan Produk Selai Lembaran Berbasis Pepaya Sebagai Produk Unggulan UMKM Dapur Ibu Yanti Bandar Lampung Wahyuningtyas, Amalia; Ulfa, Masayu Nur; Talitha, Zada Agna; M. Rizky Ramanda; Adawiyah, Mala Minati; Hutasoit, Tania Jessika; Inayah, Rahmadya; Titienchu Srihan Drewtry Naibaho; Christian, Dhea
JPM: Jurnal Pengabdian Masyarakat Vol. 4 No. 4 (2024): April 2024
Publisher : Forum Kerjasama Pendidikan Tinggi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47065/jpm.v4i4.1616

Abstract

Dapur Ibu Yanti is one of the micro, small and medium enterprises (MSMEs) located in Segalaminder Village, Bandar Lampung. Currently, the products produced by Dapur Ibu Yanti are still limited, only donuts and kue lapis which is flour based are produced every day. Innovation must be carried out to make consumers more interested in their products, especially by utilizing local raw materials such as papaya. Papaya fruit has the potential to be used as an innovative food product that can be developed into sheet jam as a superior product in Dapur Ibu Yanti. Sheet jam is jam that is thin, shiny, has a soft, compact texture, is plastic and not sticky and has a natural fruit taste. The team carried out community service by making sheet jam from papaya fruit and then the results of the innovation in developing papaya sheet jam were taught to culinary practitioners, namely in Dapur Ibu Yanti. The aim of this activity was to process papaya fruit into a featured product known as sheet jam. The method used was a field survey, interviews with key culinary actors, and continued with direct training by making papaya sheet jam. The output of this service was papaya sheet jam that could be the featured product which can increase economic value and become an innovative product in Dapur Ibu Yanti.
NILAI MUTU KERIPIK BUAH HASIL PENGGORENGAN VAKUM Isnaini Rahmadi; Syahrizal Nasution; Dea Tio Mareta; Lasuardi Permana; Zada Agna Talitha; Anisa Saputri; Samsu Udayana Nurdin
JURNAL STANDARDISASI Vol 23, No 3 (2021)
Publisher : Badan Standardisasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31153/js.v23i3.942

Abstract

Usaha Mikro, Kecil dan Menengah (UMKM) di Lampung Timur memproduksi keripik buah dengan menggunakan penggorengan vakum menghasilkan produk olahan pangan yang memiliki beberapa parameter mutu yang lebih baik dibandingkan keripik buah dengan penggorengan secara tradisional. Kriteria mutu keripik buah perlu diperhatikan untuk memperoleh kualitas keripik buah yang sesuai standar di Indonesia. Tujuan penelitian ini adalah melakukan evaluasi produk pangan pada salah satu UMKM di Lampung Timur berdasarkan kriteria persyaratan mutu SNI 8370: 2018. Metode penelitian dilakukan melalui pengamatan mutu pada keripik pisang, nangka, dan nanas berdasarkan parameter kadar air, asam lemak bebas, abu tidak larut dalam asam, keadaan, serta keutuhan sesuai dengan SNI 8370:2018. Hasil penelitian menunjukkan bahwa ketiga keripik buah memiliki parameter keadaan, dan keutuhan yang sudah sesuai dengan syarat mutu, namun memiliki parameter asam lemak bebas dan abu tidak larut dalam asam yang belum sesuai dengan syarat mutu. Selain itu, parameter kadar air pada keripik pisang sudah sesuai dengan syarat mutu, namun belum sesuai dengan syarat mutu pada keripik nangka dan nanas. Penelitian ini dapat bermanfaat dalam memperbaiki proses produksi keripik buahnya agar sesuai dengan standar SNI Keripik Buah 8370:2018.
Verification of AOCS Cd 29a-13: 2013 Method for 3-Chloropropane-1.2-Diol Esters and Glycidol Esters Analysis in Palm Oil Zada Agna Talitha; Nuri Andarwulan; Didah Nur Faridah
International Journal of Oil Palm Vol. 3 No. 1 (2020): January 2020
Publisher : Indonesian Oil Palm Society /IOPS (Masyarakat Perkelapa-sawitan Indonesia /MAKSI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35876/ijop.v3i1.41

Abstract

Fatty acid esters of 3-Chloropropane-1,2-diol (3-MCPD) and Glycidol were contaminants in fat-rich foods such as palm oil. These contaminants have received serious concern since they may cause cancer in humans. Several methods have been developed to analyze 3-MCPDEs and GEs especially in refined palm oil, including AOCS Cd 29a-13 2013 with aid of GC-MS. Principally, it involves transesterification promoted by H2SO4 in MeOH, then derivatized using PBA (Phenylboronic Acid). The verification was required before applying this method in laboratory. The instrument performance analysis showed that linearity response (r) reaching up to 0.997 for 3-MCPD and 0.998 for Glycidol, determined from a linear regression using internal standards and external standards at the range of 0.3-9.3 mg/kg (3-MCPD) and 0.6-21.3 mg/kg(Glycidol). The precision of retention time in 3-MCPD and Glycidol demonstrated satisfying results, RSD = 0,03% (3-MCPD-d5), RSD = 0,02% (3-MCPD), RSD = 0.03% (Gly-d5) and RSD = 0.03% (Glycidol). The LoD was observed at 0.037 mg/kg (3-MCPD) and 0.072 mg/kg (Glycidol), while the LoQ was found at 0.123 mg/kg (3-MCPD) and 0.241 mg/kg (Glycidol). The verification method showed that recovery percentage for 3-MCPD and Glycidol was 92.19% and 88.38%. The precision of retention time results, RSD = 0.05% (3-MCPD) and RSD = 0.04% (Glycidol) and the precision of concentration results showing RSD Analysis value?<2/3 RSD Horwitz. Within the RSD analysis of lab reproducibility was obtained at 3.42% (3-MCPD) and 3.64% (Gly) less than the value of RSDh. This method also have a good specificity. Based on the verification results, this method meets all requirements and therefore can be applied for analysis in the laboratory.
Pengaruh Penambahan Tepung Daun Kelor (Moringa Oleifera) Terhadap Karakteristik Sensori dan Kimia Nuget Ikan Nila (Oreochromis niloticus) Putri, Mutiara Syadza; Syafitri, Yosi; Talitha, Zada Agna
METANA Vol 21, No 1 (2025): Juni 2025
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/metana.v21i1.65225

Abstract

Nuget adalah produk olahan daging giling yang telah ditambahkan bumbu dan dilakukan pencetakan, pemasakan, pelapisan dengan telur dan tepung roti, pembekuan serta penggorengan. Nuget pada penelitian menggunakan bahan baku ikan nila yang termasuk ke dalam sumber vitamin, sumber mineral serta sumber pangan rendah lemak. Nuget ikan memiliki kandungan serat yang rendah, sehingga salah satu cara peningkatan tersebut dengan ditambahkan tepung daun kelor. Tujuan pada penelitian ini adalah untuk menganalisis pengaruh penambahan tepung daun kelor terhadap sensori serta kimia (kadar air, kadar abu, kadar serat kasar, kadar protein, kadar lemak dan kadar karbohidrat) nuget ikan nila. Penelitian ini menggunakan 100 g ikan nila pada masing-masing formulasi dan tepung daun kelor (0 g, 5 g, 10 g, 15 g, 20 g). Analisis data menggunakan One-Way Anova dengan signifikansi 5% dan dilanjutkan uji DMRT apabila berbeda nyata. Hasil penelitian menunjukan penambahan tepung daun kelor berpengaruh nyata (p0,05) terhadap kadar abu dengan rentang 4,68%-4,78%, kadar lemak rentang 1,79%-2,77%, kadar protein rentang 22,49%-24,31% dan kadar karbohidrat rentang 12,68%-12,96%.   Nuget is a processed ground meat product that has been added with spices and has been molded, cooked, coated with egg and breadcrumbs, frozen and fried. The nuget in the research used tilapia as raw material, which is a source of vitamins, mineral sources and a low-fat food source. Fish nuggets have a low fiber content, so one way to increase this is by adding Moringa leaf flour. The aim of this research was to analyze the effect of adding Moringa leaf flour on the sensory and chemical properties (moisture content, ash content, crude fiber content, protein content, fat content and carbohydrate content) of tilapia fish nuget. This research used 100 g of tilapia in each formulation and Moringa leaf flour (0 g, 5 g, 10 g, 15 g, 20 g). Data analysis used One-Way Anova with a significance of 5% and continued with the DMRT test if it was significantly different. The research results showed that the addition of Moringa leaf flour had a significant effect (p0.05) on ash content in the range 4.68%-4.78%, fat content in the range 1.79%-2.77%, protein content in the range 22.49%- 24.31% and carbohydrate levels range 12.68%-12.96%.e 12.68%-12.96%.
Co-Authors Adawiyah, Mala Minati Adinda Putri Agnes Nabila Fitria Ahmad Zainul Fatih Ajeng Ayuningtias Amalia Wahyuningtyas Amalia Wahyuningtyas Amalia Wahyuningtyas Amalia Wahyuningtyas Anisa Saputri Annisa, Khilyatul Bertha Nofitriana Christian, Dhea Dea Tio Mareta Desi Riana Saputri Dina Putri Agustina Dzaki Arrafif Fachry Abda El Rahman Fernando Fernando, Fernando Fithriyani, Dina Fitria Rizkyka Hafizh Fadlin Zilqarnain Hesti Ayuningtyas Pangastuti Hutasoit, Tania Jessika Ilham Amirul Hakim Ilham Marvie Inayah, Rahmadya intan kusuma wardani Isnaini Rahmadi Isnaini Rahmadi Isnaini Yusroh Adyani Keisya Aurora Natasha Chairunisa Khairunisa Nurdiani Kiki Yuli Handayani Lasuardi Permana Lasuardi Permana Layyinan Hafizha Khalish Lulu Zaqia Masayu Nur Ulfa Muhammad Rizky Ramanda Muhammad Triyogo Adiwibowo Nabila Ahlika Ulya Nadia Nur Syakilla Natasya Armelia Putri Nayla Rizki Barryawan Nisa, Uswah Choiriyatun Nuri Andarwulan Putri, Anita Nurani Putri, Mutiara Syadza Rahmat Kurniawan Ramadhani, Aqilah Wulan Ranita Helina Br Ginting Refsya Azanti Putri Retno Dwi Lestari Salsabila Fauziah Samsu Udayana Nurdin Sutrisno Koswara Syahrizal Nasution Tantri Liris Nareswari Titienchu Srihan Drewtry Naibaho Uswah Choiriyatun Nisa Wahyuningtyas, Amalia Winni Nur Auli Yosi Syafitri Yulianti, Amalia Yunita Fahni Yusya, Mutiara Annisa