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Jariyah Jariyah
Universitas Pembangunan Nasional “Veteran” Jawa Timur
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Journal : Nusantara Science and Technology Proceedings

 1 
Charactherization Analog Rice based of White Canna Strach Adding with Soy Flour (Glicine Max) and Glycerol Monostearate Jariyah; Sri Winarti; Yushinta Aristina Sanjaya; Setyandari Ayu Larasati
Nusantara Science and Technology Proceedings 2nd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

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Abstract

This research was aimed to analize the characteristics of analog rice made from white canna starch fortified with soybean flour and Glycerol Monostearate (GMS). The experimental design used was a completely randomized design (CRD) with two factors. The first factor is the proportion of white canna starch and soybean flour, the second factor is the concentration of the addition of GMS. The results of the analysis of raw materials showed that the water content of canna starch was 8.46%; ash content of 1.54%; starch content of 70.43%; amylose by 20.22% and amylopectin by 50.21%. The results of the analysis of the moisture content of soybean flour are 10.85%; ash content of 2.04%; and 39.18% protein content. The results of analog rice analysis showed that there was a significant interaction in the analysis of ash content, kamba density and protein content. The interaction results were not significant from the analysis of water content, rehydration power, expansion volume, starch content, amylose content and amylopectin content although each treatment showed significant differences. Sensory analysis was performed on analog rice. The results of sensory analysis of the aroma, taste, color and texture of analog rice obtained the best results at the proportion of 24% soy flour with the addition of 2% GMS. The results showed a moisture content of 7.18%, ash content of 1.9%5, protein content of 14.05%, starch content of 65.79%, amylose 18.81%, amylopectin 46.97%, rehydration power 67 (g/ml), kamba density 55.3 (g/ml). ml), and the expansion volume was 116.67 g/ml.
Shelf-life Prediction of Soneca Using Accelerated Shelf-life Tests Approach to Critical Water Levels Jariyah; Shafira Suci Utami; Ni Ketut Sari; Kusuma Wardhani Mas’udah
Nusantara Science and Technology Proceedings 2nd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

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Shelf life is information that must be included in food product packaging. Estimated shelf life of food products can be done conventionally (Extended Storage Studies) and acceleration (Accelerate Shelflife Testing). Estimation of shelf life by ASLT can be done using the critical moisture content approach, especially for products easily damaged by water absorption. The purpose of this study was to determine the shelf life of Soneca biscuits packaged using three different packages, namely Polypropylene (pp) plastic packaging, Metalized Plastic, and Aluminum foil. The method of determining the shelf life used in this study uses the ASLT method with a critical moisture content approach. Based on the research, it is known that the critical moisture content of biscuits is obtained when the product moisture content reaches 0.0812 (g H2O/g). The isothermic sorption curve of the biscuits obtained can be appropriately expressed using the Hasley model equation. Estimation of shelf life was carried out under storage conditions at 30 oC and 75% RH. The study results show that the predicted shelf life of biscuits with metalized plastic VM-PET packaging is 17.76 months, with aluminum foil packaging is 19.85 months and using PP plastic packaging is 1.72 months. Therefore, it is known that the best shelf life is the use of aluminum foil packaging.
Study of Implementation of Good Manufacturing Practices (GMP) in CV “XYZ” Alfiya Dewi Novanda; Jariyah; Achmad Wahyu Hidayat
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.2022.2709

Abstract

Food safety is one of the important factors in the implementation of the food system that must be followed because it can affect the degree of public health. The main purpose of food safety is to prevent foods from being contaminated by foreign substances, both physical, biological, and chemical so as to reduce the potential for food hazards. One method of implementing food safety on an industrial scale is by controlling the manufacturing process through a food safety management system in the form of implementing Good Manufacturing Practices (GMP). In Indonesia, GMP for the food industry are regulated in the Regulation of the Minister of Industry of the Republic of Indonesia Number 75/M-IND/PER/7/2010. This study aims to evaluate the implementation of GMP in CV “XYZ”. The research method used is observation and interviews of 18 aspects of GMP which are applied in CV “XYZ”. The results showed that of the 136 total sub-aspects of GMP implementation that were observed, 101 sub-aspects were suitable and 35 sub-aspects were not. The percentage on the appropriate aspects is 74.26% and the aspects that are not appropriate are 25.74%. The lowest level of conformity is found in the following aspects: implementation of the guidelines (0%); final product (33.33%); and sanitation facilities (47.62%). These results indicate that the GMP applied by CV “XYZ” still needs to be adjusted to the applicable regulations.
Quality Control Analysis of Mozzarella Cheese Coagulation Process in CV “XYZ” Achmad Wahyu Hidayat; Jariyah; Alfiya Dewi Novanda
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.2022.2728

Abstract

Cheese is a dairy product high in nutrients that are prone to damage. One type is mozzarella cheese which has a smooth, soft, and filamentous texture. One of the crucial steps in cheese processing is the coagulation process of milk which is the process of clotting milk and producing curd and whey. One of the critical things that need to do to retain the cheese quality is to conduct a quality control analysis of the coagulation process. Quality control is the process of producing healthy food. CV “XYZ” is a company engaged in milk processing in East Java. The indicators that are important to note in the coagulation process are whey pH, curd weight, and curd yield to obtain good cheese quality in CV “XYZ”. The method used is a direct observation which includes sampling, measuring whey pH, weighing curd weight, calculating curd yield, and data processing. The results obtained in quality control during the coagulation process of mozzarella cheese in CV “XYZ” are whey pH, weight, and curd yields show controlled values because none of them exceed the limits set by the company. Sampling on day 10 had the best pH value of whey, with a value of 5.13. The best weight and yield of the cheese curd were found in the 4th-day sampling, which weigh 123.6kg and the yield 12.06%. The factors that cause the difference in the pH value of whey are the initial pH value of milk and the addition of acidifier types. The factors that cause the differences in weight yield and curd yield are the nutritional content of milk, the pH of milk after acidification, the addition of CaCl2, and the time of coagulation.
Co-Authors Achmad Wahyu Hidayat Adiyani Parahita Lestari Alfiya Dewi Novanda Almira Dinar Dhiny anggreini, riski ayu Anugerah Dany Priyanto Ayuninggar, Rizky Mayadita Dedin Finatsiyatull Rosida Elma Zanubi Arifah Arifah Ely Kurniati Enny Karti Basuki Hadi Munarko Ifwarisan Defri Ika Korika Swasti Kindriari Nurma Wahyusi Kusuma Wardhani Mas’udah Laras Sitoayu Marisa Kusuma Wardani Marisa Kusuma Wardani Ni Ketut Sari Nur Fitri Dian Pratiwi Purwadi MP. Ir Ratna Yulistiani Ratna, Rawiri Yunia Rudi Nurismanto Salsabila Ayu Sukma Serly Safitri Setyandari Ayu Larasati Shafira Suci Utami Silvana Dwi Nurherdiana Sri Djajati Sri Winarti Sri Winarti SustiawanKarunia Karunia Triwardani, Intan Ulya Sarofa Wildan Naufal Esfandiar Yolandra Hibatullah Isnaini Yushinta Aristina Sanjaya