Article Per Year (5 Year)
p-Index From 2021 - 2026
3.648
P-Index
This Author published in this journals
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

Published : 25 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 25 Documents
Search

 1   2   3 
Karakteristik Kimia Snack bar Anggur Laut dan Edamame dengan Variasi Penambahan Tepung Tempe dan Mocaf: Chemical Characteristics of Snack bar from Sea Grapes and Edamame with Variations of Tempeh and Mocaf Flou TALITHA, ZADA AGNA; Wahyuningtyas, Amalia; Putri, Anita Nurani
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.5171

Abstract

Snack bars are nutritious light snacks with the potential to function as supplemental food in preventing stunting, a persistent chronic nutritional issue in Indonesia. This study utilizes local ingredients, namely sea grapes (Caulerpa sp.), which are rich in minerals, and edamame (Glycine max), which is high in plant-based protein, as toppings. Additionally, tempeh flour and mocaf are used as binding agents and additional nutritional sources, with mocaf selected for its gluten-free properties. This research aims to analyze the effect of varying mocaf and tempeh flour proportions on the chemical characteristics (moisture content, ash, fat, protein, carbohydrates, andtotal energy) of sea grape and edamame snack bars. A Completely Randomized Design (CRD) with a single treatment factor the ratio variations of mocaf and tempeh flour (100:0, 60:40, 50:50, 40:60, 0:100) was employed, with two replications and duplicate analysis. The data were analyzed using ANOVA at a significance level of α < 5%, and if significant differences were found, they were further examined using Duncan’s Multiple Range Test (DMRT). The results indicated that the variation in tempeh flour and mocaf additions significantly affected the chemical properties of the snack bars, including moisture, ash, fat, protein, carbohydrates, and total energy.”The conclusion of this study is that the combination of these local ingredients can be used to produce nutritious snack bars with potential as a healthy food alternative for stunting prevention. This research is expected to contribute to the development of innovative snack foods aimed at preventing stunting.
Identifikasi secara Kualitatif dan Kuantitatif Kandungan Siklamat serta Sakarin pada Minuman “Bubble Tea (Boba)” Komersil: Qualitative and quantitative identification of Cyclamate and Saccharin content in Commercial "Bubble Tea (Boba)" Drinks Nisa, Uswah Choiriyatun; Wahyuningtyas, Amalia; Fithriyani, Dina; Talitha, Zada Agna
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.
Plant based nugget innovation based on oyster mushrooms (Pleurotua ostreatus) and corn flour (Zea mays var amylacea) as high fiber foods: Inovasi Plant Based Nugget berbasis Jamur Tiram (Pleurotua ostreatus) dan Tepung Jagung (Zea mays var amylacea) sebagai Pangan Tinggi Serat Ramadhani, Aqilah Wulan; Talitha, Zada Agna; Ramanda, Muhammad Rizky
JITIPARI Vol 10 No 2 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i2.11595

Abstract

Indonesia has many types of junk food that have a strong taste, but are generally not nutritionally balanced, namely high in fat, salt, or sugar and low in fiber. One of the most popular is nuggets which are generally made from meat. As a healthier alternative, nuggets are made using oyster mushrooms which are low in fat and higher in fiber, and combined with gluten-free and high-fiber corn and tapioca flour to replace wheat flour which contains gluten. This study aims to determine the effect of the combination of corn and tapioca flour on the physicochemical characteristics of oyster mushroom nuggets. This study used a Completely Randomized Design (RAL) with 5 treatments in duplicate. The formulation was used with a combination of corn and tapioca flour, namely 60: 0 (P1), 45: 15 (P2), 30: 30 (P3), 15: 45 (P4), and 0: 60 (P5). The results of the analysis have an effect (P <0.05) on chemical characteristics with a range (db%) of ash content of 3.9% -4.71%; fat content 1.37% - 7.76%; protein content 6.79% - 18.79%; carbohydrate content 71.46% - 77.43%; crude fiber 3.9% - 8.27%, and on physical characteristics with a textured range of 1.1N-2.69 N; color L 50.55- 53.73; color a 2.78- 4.64; color b 10.89-13.71. The implications of this study indicate that online substitution into mushrooms with a combination of corn flour and tapioca can affect the nutritional value and quality of nuggets.
PENGARUH JENIS KOPI DAN METODE PENYEDUKAN TERHADAP KARAKTERISTIK PH DAN WARNA SERTA ORGANOLEPTIK KOPI Talitha, Zada Agna; Marvie, Ilham; Ahmad Zainul Fatih
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 5 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/y33t5p90

Abstract

The need for optimizing coffee brewing based on bean type characteristics and consumer preferences drives research on the influence of coffee type and brewing methods on physicochemical and sensory quality. Robusta and liberica, as varieties with unique profiles, were tested using the V60, americano, and tubruk brewing methods to compare the brewing characteristics. This study aims to evaluate color and pH parameters as well as organoleptic profiles (color, aroma, taste, body, Aftertaste, and overall) with post-harvest natural and medium roasting level limitations. The research design used a two-way ANOVA and DMRT post-hoc test. The results showed that the type of coffee bean and brewing method affect the physicochemical characteristics of the coffee brew. The results of the coffee brew pH test were significantly different (<0.05) among each sample, and the color test results were significantly different (<0.05) for parameters L, a*, and b*, with no significant difference in parameters a* and b* using the V60 brewing method. The hedonic organoleptic test results showed a significant effect (<0.05) from the differences in coffee brewing methods on the attributes of color, aroma, and body. Meanwhile, the attributes of acidity, Aftertaste, and overall did not show a significant effect (>0.05).  
Pemberdayaan Kelompok Wanita Tani dalam Produksi Mi Mocaf sebagai Produk Unggulan Berbasis Komunitas yulianti, Amalia; Maulana, Rifky; Nurqaidah, Siti; Talitha, Zada Agna
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 4 No. 1 (2025): Jurnal Ilmiah Pengabdian dan Inovasi (September)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v4i1.690

Abstract

Community empowerment through agricultural product processing plays a crucial role in enhancing local economic independence and creating sustainable added value. Sriwedari Village in Lampung Province has abundant cassava-based agricultural potential, yet its added value remains low due to limited community knowledge and skills in agricultural product processing. The Student Organization Capacity Strengthening Program from the Sumatera Institute of Technology was implemented to empower the Women Farmer Group in Sriwedari Village through the development of a superior product in the form of Mocaf-based noodles branded as Cassami. The program aims to improve community economic independence and strengthen the village identity through a sustainable empowerment movement. The methods applied include participatory training and mentoring, covering Occupational Health and Safety training, packaging development, Mocaf and Cassami noodle production, digital marketing strategies, and legality management, including Business Identification Number, Home Industry Food Permit, and halal certification. Evaluation was conducted through observation, interviews, and group performance assessments based on indicators of skills, productivity, and business sustainability. The results showed an increase in production skills, managerial abilities, as well as product quality and competitiveness. Moreover, the Women Farmer Group became capable of independently producing Cassami noodles and expanding online marketing networks. This activity successfully strengthened the synergy between higher education institutions, the community, and the village government in promoting local economic empowerment. Overall, the program contributed to improving community welfare and positioning Sriwedari Village as an innovative center for high-quality Mocaf noodle production.
Karakterisasi Ekstrak Kulit Buah Naga (Hylocereus Sp.) dengan Variasi Konsentrasi Asam Tartarat Sebagai Pewarna Alami Makanan Fernando, Fernando; Talitha, Zada Agna; Kurniawan, Rahmat
Pro Food Vol. 11 No. 2 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i2.564

Abstract

Food colorant plays a vital role in the food industry by enhancing visual appeal and shaping consumer perception of product quality. Synthetic food dyes, though commonly used, have been linked to various health concerns such as allergies, hyperactivity in children, and potential carcinogenic risks when consumed above the Acceptable Daily Intake (ADI). Therefore, natural and safe alternatives are needed. This study investigates the potential use of red dragon fruit (Hylocereus sp.) peel extract as a natural food colorant and antioxidant source, using maceration extraction with varying concentrations of tartaric acid (0%, 2%, 4%, 6%, and 8%). Parameters evaluated include physical properties (yield and color intensity), chemical characteristics (pH and total anthocyanins), antioxidant activity, and food processing simulations (thermal stability, pH effects on color, and solvent solubility). The results showed that 4% tartaric acid yielded the highest extraction output, color intensity (absorbance 2.774), highest total anthocyanin, and antioxidant activity (84.06%), with optimal color stability at temperatures up to 40°C and at pH 3. The extract showed excellent solubility in water (97.41%) and 15% ethanol (96.40%), while being insoluble in oil. These results indicate that red dragon fruit peel extract has great potential as a natural dye that not only provides an attractive red color but also functions as a natural antioxidant that is safe and stable under various food processing conditions.
PERBANDINGAN METODE EKSTRAKSI KONVENSIONAL, ULTRASOUND-ASSISTED EXTRACTION (UAE), DAN MICROWAVE-ASSISTED EXTRACTION (MAE) TERHADAP YIELD, KADAR KAFEIN, DAN EFISIENSI ENERGI PADA KOPI ROBUSTA (COFFEA CANEPHORA VAR. ROBUSTA) Zada Agna Talitha; Adinda Putri; Bertha Nofitriana; Yunita Fahni; Muhammad Triyogo Adiwibowo; Desi Riana Saputri
JURNAL INTEGRASI PROSES Vol 15, No 1 (2026)
Publisher : JURNAL INTEGRASI PROSES

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/jip.v15i1.40304

Abstract

Kopi robusta (Coffea canephora var. robusta) merupakan salah satu komoditas di sektor perkebunan di Provinsi Lampung. Meski banyak disukai, sebagian masyarakat membatasi konsumsi kopi robusta karena kandungan kafein yang cenderung tinggi dan berpotensi mengganggu kesehatan, sehingga diperlukan proses dekafeinasi yang lebih efisien. Penelitian ini bertujuan untuk membandingkan efektivitas metode ekstraksi terhadap yield, kadar kafein, dan efisiensi energi pada kopi robusta. Ekstraksi dilakukan menggunakan akuades dengan rasio kopi terhadap akuades 2 g:100 mL pada suhu 90 °C selama 30 menit melalui empat metode, yaitu maserasi, shaker water bath, ultrasound-assisted extraction (UAE), dan microwave-assisted extraction (MAE). Kafein diisolasi dari ekstrak menggunakan ekstraksi kloroform, kemudian dianalisis yield crude kafein, kadar kafein, laju produksi, dan efisiensi energinya melalui specific energy consumption (SEC) dan produktivitas energi. Hasil menunjukkan bahwa metode ekstraksi berpengaruh terhadap yield, kadar kafein, dan efisiensi energi. Metode UAE menghasilkan yield tertinggi sebesar 87%, nilai SEC terhadap massa kafein terendah sebesar 45,92 kJ/mg, produktivitas energi tertinggi sebesar 0,0217 mg/kJ, serta laju produksi ekstrak dan kafein tertinggi, yaitu 0,132 g/hari dan 0,778 mg/hari. Sementara itu, penurunan kadar kafein tertinggi diperoleh melalui maserasi, yaitu sebesar 3,59 mg/g. Hasil ini menunjukkan bahwa metode UAE lebih efisien dalam menghasilkan ekstrak dengan kadar senyawa terlarut yang tinggi dan lebih hemat energi, sedangkan maserasi lebih efektif dalam menghasilkan ekstrak dengan kadar kafein yang lebih rendah. Penelitian ini memberikan pendekatan evaluasi yang lebih komprehensif melalui integrasi evaluasi yield, kadar kafein, efisiensi energi, dan laju produksi.
Pengaruh Mutu Biji Kopi dan Lama Perendaman Sari Bonggol Nanas terhadap Sifat Fisikokimia dan Sensori Kopi Dekafeinasi: The Effect of Coffee Bean Quality and Pineapple Core Extract Soaking Time on The Physicochemical and Sensory Properties of Decaffeinated Coffee Zada Agna Talitha; Isnaini Rahmadi; Hafizh Fadlin Zilqarnain
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5829

Abstract

Robusta coffee is the dominant coffee commodity produced in Lampung Province and is known for its bitter taste, which is related to its high caffeine content. This study aims to evaluate the effect of coffee bean quality and the duration of soaking in pineapple juice on the physicochemical properties and sensory attributes of decaffeinated robusta coffee. The study was conducted using a factorial randomized block design with a combination of grade 1 and 4b coffee bean quality and a soaking time of 24 hours and 36 hours. The results showed that coffee bean quality had a significant effect on total titratable acidity, protein content, b value, and sensory flavor characteristics. The duration of immersion had a significant effect on total titratable acidity, b value, and overall sensory attributes. The combination of grade 4b coffee with 36 hours of immersion produced the best color characteristics based on L* value, while the combination of grade 4b coffee with 24 hours of immersion showed the highest panelist acceptance based on total sensory evaluation. In conclusion, pineapple core waste can be used as a safer and more environmentally friendly alternative method for decaffeinating Robusta coffee. Therefore, by utilizing pineapple core waste as a source of bromelain enzyme, it is expected to increase the added value of local coffee with sensory characteristics that remain appealing to consumers.
PENGARUH PENCAMPURAN KOPI ROBUSTA (Coffea canephora) DAN LIBERIKA (Coffea liberica) LAMPUNG TERHADAP TINGKAT KESUKAAN, KARAKTERISTIK KIMIA DAN KADAR SENYAWA BIOAKTIF Zada Agna Talitha; Ilham Amirul Hakim; Ilham Marvie
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 1 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/cayq2n54

Abstract

Kopi merupakan salah satu komoditas unggulan di Provinsi Lampung, dengan jenis yang umum dibudidayakan yaitu Robusta (Coffea canephora) dan Liberika (Coffea liberica). Kopi Robusta dikenal memiliki body kuat dan kandungan kafein tinggi, sedangkan kopi Liberika memiliki karakter rasa khas seperti nangka dengan kandungan kafein lebih rendah. Pencampuran kedua jenis kopi tersebut berpotensi meningkatkan penerimaan sensori serta memperkaya karakteristik kimia minuman kopi. Penelitian ini bertujuan untuk menganalisis pengaruh rasio pencampuran kopi Robusta dan Liberika terhadap tingkat kesukaan, karakteristik kimia, dan kadar senyawa bioaktif. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan lima rasio pencampuran Robusta: Liberika, yaitu 100:0; 70:30; 50:50; 30:70; dan 0:100. Data dianalisis menggunakan One-Way ANOVA pada taraf signifikansi 5% dan dilanjutkan dengan uji Duncan Multiple Range Test (DMRT) apabila terdapat perbedaan nyata. Hasil penelitian menunjukkan bahwa pencampuran kopi berpengaruh signifikan (p < 0,05) terhadap parameter organoleptik (aroma, rasa, aftertaste, body, dan overall acceptance). Kontrol Robusta memperoleh peringkat kesukaan tertinggi, sedangkan kontrol Liberika memperoleh peringkat terendah. Pencampuran juga berpengaruh signifikan (p < 0,05) terhadap total asam tertitrasi, kadar kafein, dan aktivitas antioksidan, namun tidak berpengaruh signifikan terhadap nilai pH (p > 0,05). 
Pengaruh Kombinasi Mocaf dan Tepung Tempe Sebagai Bahan Pengisi Terhadap Karakteristik Snack Bar Anggur Laut dan Edamame Amalia Wahyuningtyas; Zada Agna Talitha; Retno Dwi Lestari
Pro Food Vol. 12 No. 1 (2026): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v12i1.612

Abstract

Snack bars are processed food products characterized by a solid, bar-shaped form, typically made from ingredients such as wheat flour, cereals, dried fruits, nuts, and other food ingredients that are combined using a binding agent. Snack bars have the potential to serve as a snack to prevent stunting due to their complete nutritional content. This study utilizes local food ingredients, namely high-fiber sea grapes and mineral-rich edamame as toppings. Additionally, mocaf and tempeh flour are used as fillers because they are gluten-free and serve as the primary nutritional sources for the snack bars. This study aims to determine the effect of the combination of mocaf and tempeh flour on the hardness, color, iron content, zinc content, crude fiber, and organoleptic characteristics of sea grapes and edamame snack bars. The method used in this study was a Completely Randomized Design (CRD) with five treatment combinations of mocaf and tempeh flour (100:0, 60:40, 50:50, 40:60, 0:100) with two replicates in duplicate. The research data were analyzed using ANOVA, followed by DMRT at a 5% significance level. The results showed that the combination of mocaf and tempeh flour significantly affected color characteristics (L* and a*), iron content, zinc content, crude fiber, color organoleptics, texture, taste, and overall quality, but did not significantly affect hardness, color (b*), and aroma organoleptics in sea grapes and edamame snack bars. Thus, the combination of food ingredients can be used to produce nutritious snack bars with potential to serve as a snack alternative for stunting prevention.
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