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All Journal METANA Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Jurnal Pangan dan Agroindustri Jurnal Sains dan Teknologi Pangan Journal of Applied Food Technology Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI Communication in Food Science and Technology TeknoKreatif: Jurnal Pengabdian kepada Masyarakat Jurnal Sains dan Teknologi Pangan
Yosi Syafitri
Institut Teknologi Sumatera
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Social Sciences Other

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Effect of Adding Picung Seeds Paste and Storage Time on Total Lactic Acid Bacteria, Salmonella, Water Content and pH in Tilapia Fish: Pengaruh Penambahan Pasta Biji Picung dan Lama Penyimpanan Terhadap Bakteri Asam Laktat, Salmonella, Kadar Air dan pH pada Ikan Nila Rochmah, Siti Fachria; Syafitri, Yosi; lianti, lita
Communication in Food Science and Technology Vol. 3 No. 1 (2024): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v3i1.1930

Abstract

Fish is one of the perishable food commodities caused by enzyme activity. The activity of microorganisms present in the body of fish or due to the process of oxidation of body fat through the air. The fermentation process is one way to extend shelf life. The fermentation process in fish can be done with the addition of preservatives such as picung. Picung seeds contain tannins and phenols which are antimicrobial compounds. The addition of picung seeds to fish can also help the growth of lactic acid bacteria if stored in a closed container because picung seeds contain carbohydrates, where sugar is converted into lactic acid. This study used quantitative descriptive methods and focused on the effect of variations in picung concentration (30%, 60% and 90%) as well as storage duration of 3 and 6 days at room temperature to determine the effect on total BAL, Salmonella, water content and pH. The results of this study showed that the addition of picung seeds and storage duration in tilapia can affect the total BAL, Salmonella, water content and pH, with the highest total BAL on the third day with a 60% picung seed paste concentration of 7,4 log CFU/g, negative Salmonella on day 6, then the moisture content value and pH value decreased until day 6
ANALISIS CEMARAN MIKROBIOLOGI DAN KARAKTERISTIK KIMIA DIMSUM AYAM DI KECAMATAN WAY HALIM KOTA BANDAR LAMPUNG Ruenda, Okti; Gidant, Raihan; Syafitri, Yosi; Lianti, Lita
Communication in Food Science and Technology Vol. 3 No. 2 (2024): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v3i2.1935

Abstract

Dimsum is a popular snack made from chicken wrapped in wheat flour dough and cooked by steaming. It is favored by many due to its delicious taste and affordable price. However, dimsum sold by street vendors often lacks proper hygiene during processing and presentation, making it prone to microbial contamination. Chicken, as the main ingredient, is high in protein, which supports microbial growth. Contamination of microorganisms in food poses health risks to consumers. This study aims to analyze Total Plate Count (ALT) and Salmonella contamination and examine the correlation between chemical characteristics, such as water content and pH, and microbiological growth in chicken dimsum sold by five vendors in Way Halim District, Bandar Lampung City. The microbiological and chemical data were analyzed descriptively, and Pearson Correlation was used to determine the relationship between chemical characteristics and microbial growth. The results showed that all chicken dimsum samples exceeded the maximum ALT limit, and two samples tested positive for Salmonella. Referring to SNI 7756:2013, the standard for siomay quality and safety is a maximum ALT of 5×104 CFU/g and negative/25 g for Salmonella. The correlation test indicated that water content and pH had a significant relationship with ALT growth. The chicken dimsum sample with the highest ALT was the DC sample (6.31 log CFU/g), while the lowest was the DA sample (5.35 log CFU/g). Salmonella contamination was found in the DC and DE samples.
PENGARUH PENAMBAHAN EKSTRAK TEH HITAM SEBAGAI SUMBER NITROGEN PADA PEMBUATAN NATA DE PINA Fithriyani, Dina; Yosi Syafitri; Annisa Ayu Utami
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 6 (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: 10.63071/37tc7p70

Abstract

Pembuatan nata memerlukan sumber nitrogen sebagai aktivator pertumbuhan Acetobacter xylinum dalam sintesis selulosa. Sumber nitrogen anorganik seperti Zwavelzure Ammonium (ZA) umum digunakan, namun berpotensi tidak food grade dan mengandung logam berat. Oleh karena itu, diperlukan alternatif sumber nitrogen organik yang lebih aman. Penelitian ini bertujuan mengevaluasi pengaruh konsentrasi teh hitam sebagai sumber nitrogen organik terhadap karakteristik fisikokimia dan organoleptik Nata de Pina. Teh hitam digunakan pada konsentrasi 5%, 10%, 15%, dan 20% (v/v). Data dianalisis menggunakan One Way ANOVA pada taraf signifikansi 5% dan dilanjutkan dengan Duncan’s Multiple Range Test (DMRT) apabila terdapat perbedaan nyata. Hasil penelitian menunjukkan bahwa konsentrasi teh hitam berpengaruh nyata terhadap ketebalan, rendemen, kadar air, kadar abu, kadar serat kasar, serta sifat organoleptik Nata de Pina. Perlakuan terbaik diperoleh pada konsentrasi teh hitam 10%, dengan ketebalan 0,67 cm, rendemen 72%, kadar air 98,35%, kadar abu 0,07%, kadar serat kasar 1,73%, dan nilai organoleptik keseluruhan 3,34. Hasil ini menunjukkan bahwa teh hitam 10% efektif digunakan sebagai sumber nitrogen organik dalam pembuatan Nata de Pina. 
REVIEW: KARAKTERISTISASI TERASI: KIMIA, MIKROBIOLOGI DAN POTENSI PROBIOTIK DALAM FERMENTASI TERASI TRADISIONAL Yosi Syafitri; Ilham Marvie; Media Maula Aliska; Khalil Bagas Rajendra; Aisya Nuraprilia; Recia Dea Putri
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 3 (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: 10.63071/6gmk9x98

Abstract

Terasi merupakan produk fermentasi tradisional Indonesia yang dibuat dari udang rebon (Acetes spp.) dan banyak digunakan sebagai penyedap alami dalam berbagai masakan. Artikel tinjauan ini bertujuan untuk mengkaji karakteristik kimia, mikrobiologi, serta potensi probiotik terasi berdasarkan hasil penelitian terkini. Kajian dilakukan melalui studi literatur dari berbagai basis data ilmiah, termasuk ScienceDirect, SpringerLink, Wiley Online Library, dan Google Scholar. Produksi terasi umumnya dilakukan melalui fermentasi spontan dengan penambahan garam sebagai pengawet alami dan faktor selektif bagi mikroorganisme halotoleran. Berdasarkan berbagai laporan, kadar air terasi berkisar antara 24,00–43,68%, kadar abu 1,4923,79%, dan kadar protein 10,80–34,00%. Komunitas mikroba selama fermentasi didominasi oleh bakteri asam laktat (BAL) yang mampu beradaptasi pada lingkungan dengan kadar garam tinggi. BAL tergolong mikroorganisme Generally Recognized as Safe (GRAS) dan berkontribusi terhadap keamanan, kualitas sensoris, serta pembentukan senyawa bioaktif. Beberapa isolat BAL yang diperoleh dari terasi menunjukkan karakteristik probiotik yang menjanjikan, sehingga berpotensi dikembangkan sebagai kultur starter indigenous untuk berbagai produk fermentasi pangan. Temuan ini menunjukkan bahwa terasi tidak hanya berfungsi sebagai penyedap, tetapi juga berpotensi sebagai sumber mikroorganisme fungsional bernilai tambah.
Prevalence of Escherichia coli and Coliform Contamination in Unbranded Refillable Drinking Water Depots in Rural South Lampung, Indonesia: A Case Study around ITERA Ade Alifa Mutiara Marchy; Syahrizal Nasution; Yosi Syafitri
Journal of Applied Food Technology Vol 13, No 1 (2026)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.31961

Abstract

Drinking water is an important aspect for the body in sustaining life. In Indonesia, the refillable drinking water depot business is now growing rapidly and has an important meaning in providing drinking water that is easily accessible to the community. However, drinking water is a product that is susceptible to contamination, so public ignorance of the quality of refillable drinking water needs to be analyzed to avoid the risk of diseases that may be caused by refillable drinking water from depots such as diarrhea. The purpose of this study was to test the presence of E. coli and Coliform bacteria in refillable drinking water produced by depots in Rural Indonesia. The sampling method in this study used simple random sampling method. For the analysis of E. coli and Coliform bacteria, the Most Probable Number (MPN) method was used and identification of Coliform types based on biochemical tests (TSIA, SIM, citrate, urease). The results showed that five samples tested were positive for Coliform >0/100 mL and three samples contained E. coli. The hygiene of both operators and consumers is an important factor in producing quality drinking water. The five depots showed that none of the operators cared about their own hygiene.
Effect of Lactobacillus Plantarum Fermentation Duration on the Physicochemical Properties of Chicken- Head Gelatin Syafitri, Yosi; Lianti, Lita; Al Fajri, Adelia Khoirunnisa
Jurnal Pangan dan Agroindustri Vol. 14 No. 3 (2026): Juli 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agroindustrial and Biosystem Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.03.4

Abstract

Chicken meat is widely consumed, whereas its by-products, such as chicken heads, remain underutilized. Chicken heads contain substantial amounts of collagen and therefore have potential as a raw material for gelatin production. This study evaluated Lactobacillus plantarum fermentation as a pretreatment for producing gelatin from chicken heads and determined the effect of fermentation duration on physicochemical properties. A completely randomized design was used with three fermentation durations: 24, 48, and 72 h. Fermentation duration significantly affected yield, moisture content, ash content, pH, viscosity, gel strength, and melting point, but did not significantly affect gelation temperature.
IDENTIFIKASI KAPANG DAN KUALITAS MUTU TERASI UDANG REBON KHAS LABUHAN MARINGGAI, LAMPUNG TIMUR Yosi Syafitri; Ilham Marvie; Recia Dea Putri
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 4 (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/bd3tvg30

Abstract

Terasi merupakan produk fermentasi hasil perikanan yang umumnya dibuat dari ikan atau udang berukuran kecil dengan penambahan garam dan memiliki karakteristik aroma serta rasa yang khas. Terasi udang rebon khas Labuhan Maringgai, Lampung Timur, berpotensi mengalami kontaminasi kapang selama proses produksi dan penyimpanan yang dapat memengaruhi mutu produk. Penelitian ini bertujuan untuk mengidentifikasi kapang serta mengevaluasi kualitas mutu terasi udang rebon berdasarkan karakteristik mikrobiologi dan kimia. Parameter yang dianalisis meliputi angka kapang khamir, identifikasi genus kapang, kadar air, kadar abu, dan kadar abu tidak larut dalam asam. Hasil penelitian menunjukkan bahwa angka kapang khamir berkisar antara 1,59–3,53 log CFU/mL, dengan kapang yang teridentifikasi meliputi Aspergillus sp., Penicillium sp., Rhizopus sp., dan Cladophialophora sp. Kadar air terasi berada di atas batas yang ditetapkan dalam Standar Nasional Indonesia (SNI), sedangkan kadar abu tidak larut dalam asam masih berada di bawah batas yang dipersyaratkan dalam SNI 2716:2016 untuk terasi udang. Hasil tersebut menunjukkan adanya pertumbuhan kapang pada terasi serta ketidaksesuaian kadar air terhadap persyaratan mutu SNI, sehingga pengendalian kondisi produksi dan penyimpanan diperlukan untuk mempertahankan kualitas produk. 
Co-Authors Ade Alifa Mutiara Marchy Aisya Nuraprilia Al Fajri, Adelia Khoirunnisa Annisa Ayu Utami Annisa, Khilyatul Apriana, Fera Fithriani, Dina Fithriyani, Dina Gidant, Raihan Ilham Marvie Khalil Bagas Rajendra Lailathul Fadhilah Lianti, Lita Lita Lianti Madi, Madi Maghfira, Yasmi Dyanti Manurung, Surya Christien Margiati, Ririn Masayu Nur Ulfa Media Maula Aliska Muhammad Rizky Ramanda Okti Ruenda Purba, Noviana Christy Grace Putri, Diana Rizkia Putri, Mutiara Syadza Putriutami, Humaira Puspita Rahmadi, Isnaini Recia Dea Putri Rochmah, Siti Fachria Suhartini, Wildan Syahrizal Nasution Syahrizal Nasution Talitha, Zada Agna Utami, Annisa Ayu Yatima, Yatima Yulistin, Rahmi Zada Agna Talitha