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All Journal METANA Jurnal Online Mahasiswa (JOM) Bidang Ilmu Sosial dan Ilmu Politik Jurnal Sains dan Teknologi Pangan 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. 
Co-Authors Annisa Ayu Utami Annisa, Khilyatul Apriana, Fera Fithriani, Dina Fithriyani, Dina Gidant, Raihan Ilham Marvie Lailathul Fadhilah Lianti, Lita Lita Lianti Madi, Madi Maghfira, Yasmi Dyanti Manurung, Surya Christien Margiati, Ririn Masayu Nur Ulfa Muhammad Rizky Ramanda Purba, Noviana Christy Grace Putri, Diana Rizkia Putri, Mutiara Syadza Putriutami, Humaira Puspita Rahmadi, Isnaini Ramanda, Muhammad Rizky Rochmah, Siti Fachria RUENDA, OKTI Suhartini, Wildan Syahrizal Nasution Talitha, Zada Agna Utami, Annisa Ayu Yatima, Yatima Yulistin, Rahmi Zada Agna Talitha Zulkarnaini Zulkarnaini