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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Jurnal Mutu Pangan : Indonesian Journal of Food Quality JPM: JURNAL PENGABDIAN MASYARAKAT Jurnal Teknologi dan Mutu Pangan TeknoKreatif: Jurnal Pengabdian kepada Masyarakat
Zada Agna Talitha
Sumatera Institute of Technology
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Astronomy Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology 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.
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.
Pelatihan Pengembangan Produk Yoghurt Hasil Olahan Susu Sapi di Mulia Farm Pesawaran, Lampung Auli, Winni Nur; Rizkyka, Fitria; Marvie, Ilham; Talitha, Zada Agna; Ramanda, Muhammad Rizky
TeknoKreatif: Jurnal Pengabdian kepada Masyarakat Vol 1 No 1 (2021): TeknoKreatif: Jurnal Pengabdian kepada Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M), Institut Teknologi Sumatera, Lampung, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/teknokreatif.v1i1.463

Abstract

Desa Sukabanjar, Kabupaten Pesawaran Lampung merupakan daerah yang memiliki banyak peternakan yang potensinya masih belum berkembang. Mulia Farm termasuk salah satu peternakan sapi dan kambing di Pesawaran yang memiliki sistem terintegrasi dan sudah menjual produk peternakan berupa susu pasteurisasi. Susu pasteurisasi memiliki karakter mudah rusak dan umur simpan pendek. Selain itu konsumsinya juga masih rendah di masyarakat. Oleh karena itu, diperlukan pengembangan atau diversifikasi produk susu sapi agar umur simpan susu menjadi lebih panjang dan olahannya lebih beragam serta bernilai ekonomi lebih tinggi, misalnya mengolah menjadi yoghurt dan es yoghurt. Pengembangan produk olahan susu ini dilakukan melalui pelatihan, demonstrasi proses produksi olahan susu sapi, dan pendampingan masyarakat dalam teknik pemasaran yang dapat menghasilkan keuntungan. Hasil dari pelatihan pengembangan produk olahan susu sapi berupa respon masyarakat yang antusias dan merasakan manfaat serta peluang ekonomi dari pelatihan yang sudah diberikan.
Edukasi Pengolahan Pangan Lokal Sumatera dan Penerapan PHBS (Pola Hidup Bersih dan Sehat) Sebagai Upaya Pencegahan Stunting Talitha, Zada Agna; Ulfa, Masayu Nur; Wahyuningtyas, Amalia; Fithriyani, Dina
TeknoKreatif: Jurnal Pengabdian kepada Masyarakat Vol 4 No 1 (2024): TEKNOKREATIF : Jurnal Pengabdian kepada Masyarakat Volume 4 No 1
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M), Institut Teknologi Sumatera, Lampung, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/teknokreatif.v4i1.1120

Abstract

Desa Ono Harjo menghasilkan beberapa produk pertanian dan juga memproduksi padi, gabah, jagung, ubi kayu serta memiliki ternak kambing dan sapi . Namun dengan berbagai sumber pangan yang ada, Desa Ono Harjo masih menghadapi masalah gizi, yaitu stunting. Stunting merupakan suatu keadaan yang terjadi akibat malnutrisi kronis yang sudah berlangsung bertahun-tahun. Praktik perawatan kebersihan, kesehatan, dan tingkat konsumsi pangan oleh orang tua terhadap anak memiliki hubungan yang signifikan dengan kejadian stunting. Salah satu solusi yang dapat dilakukan untuk mencegah terjadinya stunting pada balita di Desa Ono Harjo adalah melakukan edukasi mengenai stunting, penerapan PHBS serta pemanfaatan dan pengolahan pangan lokal pencegah stunting. Kegiatan yang dilakukan terdiri dari serangkaian edukasi yang dikemas dengan perlombaan olahan pangan agar lebih menarik. Perlu dilakukan evaluasi untuk kegiatan pengabdian selanjutnya supaya kegiatan lebih berkelanjutan sehingga output yang dihasilkan lebih besar. Berdasarkan data peningkatan pemahaman mengindikasikan tercapainya tujuan yang diharapkan untuk pemahaman peserta pengabdian.
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.
Co-Authors Adawiyah, Mala Minati Amalia Wahyuningtyas Annisa, Khilyatul Christian, Dhea Dina Fithriyani Dina Fithriyani Fithriyani, Dina Hesti Ayuningtyas Pangastuti Hutasoit, Tania Jessika Ilham Marvie Inayah, Rahmadya Khairunisa Nurdiani Layyinan Hafizha Khalish Masayu Nur Ulfa Muhammad Rizky Ramanda Nuri Andarwulan Rizkyka, Fitria Sutrisno Koswara Syahrizal Nasution Titienchu Srihan Drewtry Naibaho Uswah Choiriyatun Nisa Wahyuningtyas, Amalia Winni Nur Auli Yosi Syafitri Yusya, Mutiara Annisa