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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Keteknikan Pertanian Tropis dan Biosistem SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Agroindustrial Technology Journal Nusantara Science and Technology Proceedings Jurnal Gizi dan Kuliner Nutrition Scientific Journal
Rahmawati Rahmawati
Department Of Food Technology, Faculty Of Engineering And Science, University Of Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : nusantara science and technology proceedings

 1 
Application of Biotechnology in the Production of Derivatives of Dairy Products: A Review Rahmawati Rahmawati; Larestananda Asmaul Husna Hizaumi Putri; Lutfiah Ayu Khoirunisa; Milenia Fitria Cholifah
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2723

Abstract

The increasing population has led the food industry to be more adaptable in their business, especially in production aspects. This is due to the need for improving the quantity and quality aspects of end products, including dairy food products. To meet consumer expectations the food industries are urged to produce and/or modify the methods of production to ensure the quality of the food and production cost. This review focuses on the application of biotechnological aspects during the production of cheese, kefir, and yogurt, to obtain certain characteristics, especially its sensory attributes such as color, texture, taste, and odor.
Ultrasound-assisted Extraction as a Potential Method to Enhanced Extraction of Bioactive Compound Yushinta Aristina Sanjaya; Pardi Sampe Tola; Rahmawati Rahmawati
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2729

Abstract

Ultrasound-assisted Extraction (UAE) is one of the potential ways to increase the yield and quality of bioactive compounds. Besides, the UAE is environmentally friendly since the solvent used is a lesser, non-toxic solvent, time-saving, and operated at a lower temperature, leading to the increase of mass transfer. Ultrasound is one of the wave sounds that have a frequency range that is above the range that can be heard by humans (20 MHz). This wave could cause the breakdown in plant tissue via cavitation, the forming of vacuum bubbles from a wave sound on a liquid material. The breakdown of plant tissue leads to the release of bioactive compounds. These compounds, then, are dissolved in the solvent. The types of bioactive compounds that can be extracted using ultrasound waves are polyphenols, carotenoids, aromatic compounds, and polysaccharides from plant matrix. The UAE method is affected by the temperature, frequency, and amplitude of the wave, density, types of solvent, extraction time, and plant matrix. This article would review the principles of UAE method, cavitation, the characteristic of tissue exposed to ultrasound, and the devices used during the extraction.
Marine Biotoxins in shellfish: Brevetoxin (A Review) Muhammad Alfid Kurnianto; Rahmawati Rahmawati
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2740

Abstract

Molluscan shellfish can accumulate natural poison produced by marine algae, one of which is brevetoxin (BTx). BTx is a toxin produced by marine dinoflagellates of the Karenia genus, especially Karenia brevis, which has the characteristics of being fat-soluble, lipophilic, colorless, tasteless, and very heat stable. Based on the backbone structure, BTx is classified into BTx-1 and BTx-2. BTx-2 is the most common type of toxin produced by K. brevis. BTx was synthesized from a polyketide synthase pathway that could potentially incorporate larger carbon units of acetate modified by the citric acid cycle. BTx poisoning causes neurologic shellfish syndrome (NSP), which is characterized by major symptoms in the neurological and gastrointestinal systems. NSP is due to the high affinity of BTx in binding to receptors on the cell wall, namely voltage-gated sodium channels (NaV). Based on the food safety risks posed, monitoring programs to detect the growth of harmful algae and the presence of brevetoxin in food should be implemented. Several detection methods have been developed, such as mouse bioassay, cytotoxicity assay, receptor binding assay, immunoassay and LC-MS/MS.
Potency of Mangosteen Pericarp as Source of Antioxidant in Tea to Enhance Immune System: A Review Yunita Satya Pratiwi; Rahmawati Rahmawati; Yushinta Aristina Sanjaya
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2741

Abstract

Mangosteen is one of the tropical fruits that is widely planted in Indonesia. This fruit has a pericarp that is rich in antioxidant compounds that would be beneficial to be fortified in foods. Application in food can be found in food products rich in fats and oils to avoid rancidity or in medicinal products that can boost the immune system. One of the medicinal products that can be fortified with antioxidants is tea. Therefore, this paper is aimed to review the characteristics of bioactive compounds in mangosteen, the potency of antioxidants to enhance the immune system, and the application of mangosteen pericarp simplicial in tea production. The review of those studies is expected to enlighten not only the characteristics of mangosteen pericarp but also its potential applications in food products. Moreover, it would increase zero-waste food production, hence supporting the sustainability aspect for the environment.
Implementation of Good Hygiene Practice (GHP) In Poultry Product Industry: Sausage Commodity Rahmawati Rahmawati; Dewi Fara Afifa; Ivan Atmaja Ghani; Azmil Umur; Btari Nur Azizah; Dian Ayuning Puspa Dewi; Alga Yean Fatika; Nash’wa Aqillah Yvonne Ramadhani; Maria Nurlian Turnip
Nusantara Science and Technology Proceedings 5th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2024.4502

Abstract

Food safety is one of the requirements to ensure that a food product is produced according to standards and safe for consumption by consumers. The food industry, especially for the fresh food processing industry such as poultry products, has a higher risk of food safety. Biological, chemical, and physical hazards can appear during the production process that is supported by industrial environmental factors. This study aims to review and identify several forms of efforts to implement Good Hygiene Practices based on the production process chain by the food industry that produces sausages. The study focuses on practices that have been done by a related industry as well as things that can be of concern in the implementation of GHP. The Good Hygiene Practice (GHP) is related to hygiene and sanitation practices which are divided into nine aspects in the CAC document. Food Business Operators (FBOs) must pay attention to the implementation of GHP to ensure maximum safety of a product. Hygiene and sanitation practices relate to the environment where food products are received, stored, handled, produced or prepared until distributed. The implementation of GHP can include preventive measures to control food hazards such as designing the layout of production processes that is adapted to GHP practices, providing worker skills training, systematic cleaning, disinfection also waste management according to characteristics, personnel hygiene checks, control of production and storage temperatures, and appropriate product labeling.
Co-Authors Adella Farah Diana Alga Yean Fatika Amanda Dewi Safitri Angky Wahyu Putranto Anugerah Dany Priyanto Anugerah Dany Priyanto Astrid Damayanti Azmil Umur Btari Nur Azizah Dewi Fara Afifa Dian Ayuning Puspa Dewi Elina Putri Anggraeni Erika Widianti Ivan Atmaja Ghani Larestananda Asmaul Husna Hizaumi Putri Lutfiah Ayu Khoirunisa Maria Nurlian Turnip Milenia Fitria Cholifah Muhammad Alfid Kurnianto Nash’wa Aqillah Yvonne Ramadhani Pardi Sampe Tola Qurrotu A'yun Rachma Anggaratih Sri Djajati Sri Winarti Tanaya Dayinta Choirina Tania Amalia Teti Estiasih Widyasari Yunita Satya Pratiwi Yushinta Aristina Sanjaya