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All Journal Jurnal Teknologi Pangan dan Gizi Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Teknologi & Industri Hasil Pertanian Food Science and Technology Journal (Foodscitech) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) PRIMA: Journal of Community Empowering and Services Journal of Food Technology and Agroindustry Journal of Management and Bussines (JOMB) Nusantara Science and Technology Proceedings International Journal on Food, Agriculture and Natural Resources (IJFANRES) Jurnal Pengbdian Teknik Mesin Jurnal Pengabdian Pelitabangsa
Jariyah Jariyah
Universitas Pembangunan Nasional “Veteran” Jawa Timur
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Study of pectin extraction from pedada fruit and kepok banana peel Jariyah Jariyah; Ely Kurniati; Silvana Dwi Nurherdiana
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 5, No 1 (2022)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2022.005.01.4

Abstract

This work represents a comprehensive analysis of pedada fruit (Sonneratia caseolaris) as a less desirable fruit, but valuable content such as pectin which obtained through extraction using microwave assisted extraction (MEA) method. Pectin is a water-soluble fiber widely used as a functional component in the food and pharmaceutical industry. The analysis focuses on the comparison profile of pectin from pedada fruit and Kepok banana peel. In addition, the effect of the concentration of the extracting solvent on the methoxyl levels of pectin was also evaluated using the chemometric method (partial least square (PLS) and principal component analysis (PCA)). PLS was performed to determine the methoxyl content which plays a role in determining the pectin type. While PCA was to determine the pectin classification pattern based on the fruit supply location and the extracting solvent. The results showed that the PLS of extracted pectin of pedada fruit and Kepok bananas peels showed an R2 value of 1. This means that the pectin data model of each sample using the MAE method was in good classification. In addition, the PCA results show that the pectin extraction data plots are close together between samples in the quadrant, indicating the same characteristics and quality of pectin.
Magang Kewirausahaan (MKU) pada UD. Petis Udang Istimewa “Samudra“ Sidoarjo Jawa Timur Jariyah
Abdi-mesin: Jurnal Pengabdian Masyarakat Teknik Mesin Vol. 1 No. 1 (2021): Abdi-Mesin
Publisher : Program Studi Teknik Mesin Universitas Pembangunan Nasional "Veteran" Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (319.63 KB)

Abstract

Menghadapi tantangan global, peningkatan mutu pendidikan perlu terus dilakukan, dunia pendidikan harus mampu berperan aktif menyiapkan sumber daya manusia terdidik yang mampu menghadapi berbagai tantangan kehidupan baik lokal, regional, nasional maupun internasional. Diantaranya adalah pendidikan pembentukan jiwa entepreneurship (kewirausahaan), yang bisa dilakukan dengan cara magang bagi mahasiswa. Tujuan magang kewirausahaan yaitu memberikan bekal pengetahuan dan ketrampilan wirausaha pada mahasiswa khususnya dalam pembuatan, pemasaran dan pemasaran petis serta penyusunan rencana usahanya. Magang dilaksanakan pada UD. PETIS UDANG ISTIMEWA “SAMUDRA “Sidoarjo Jawa Timur desa Sekardangan, Sidoarjo yang diikuti oleh 8 (delapan) mahasiswa prodi Teknologi Pangan Fakultas Teknik Industri Universitas Pembangunan Nasional “Veteran” Jawa Timur. Tolok ukur pencapaian magang adalah peserta (mahasiswa) secara nyata dapat melaksanakan pembuatan petis secara baik setelah selesai melaksanankan kegiatan magang. Selain itu pengetahuan mahasiswa juga bertambah dan mampu menyusun rencana usaha (bisnis) pembuatan petis dan pemasarannya. Evaluasi dilakukan test sebelum dan setelah pelaksanaan magang. Hasil magang menunjukkan adanya peningkatan pengetahuan dan ketrampilan peserta (mahasiswa) dalam cara pembuatan petis antara sebelum dan setelah mengikuti kegiatan magang dengan nilai rata-rata baik. Macam-macam petis yang dibuat adalah petis udang dengan tiga kualitas. Selain itu hasil magang ini peserta dapat menyusun rencana usaha (bisnis) pembuatan petis.
Komitmen Organisasi dan Kepuasan Kerja terhadap Turnover Intention Avinda Ainun Jariyah; Ika Korika Swasti
Journal of Management and Bussines (JOMB) Vol 4 No 2 (2022): Journal of Management and Bussines (JOMB)
Publisher : IPM2KPE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/jomb.v4i2.4452

Abstract

This study aims to analyze the effect of organizational commitment and job satisfaction on turnover intention at CV. Her appointment. This research method is descriptive quantitative. The research data is in the form of primary data. The research population was taken from employees of CV. The number of appointments was 121 people, and the sample taken was 55 people, the determination of which was based on a proportional random sampling technique. In this study, the determination of the sample was based on the location of the shop where the research was conducted. The data collection technique is using a questionnaire. The research data analysis method is Partial Least Square. The results of the study show, a) organizational commitment has a negative effect on Turnover Intention as indicated by path coefficients with a value of -0.262, and t-statistics with a value of 2.021> 1.96, which means it is significant; b) job satisfaction has a negative effect on Turnover Intention as indicated by the path coefficients worth -0.266, and t-statistics worth 2.143>1.96, meaning it is significant. In conclusion, a high level of organizational commitment can make a real contribution in reducing the level of turnover intention in CV. Her appointment. Also, a high level of job satisfaction can make a real contribution in reducing the level of turnover intention in CV. Her appointment. Keywords: Job Satisfaction, Organizational Commitment, Turnover Intention
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.
Pelatihan Pemanfaatan Kulit Kedelai menjadi Biskuit untuk Meningkatkan Keterampilan Pengrajin Tempe Desa Parerejo Pasuruan Jariyah Jariyah; Kindriari Nurma W; Marisa Kusuma Wardani; Adiyani Parahita Lestari
PRIMA: Journal of Community Empowering and Services Vol 6, No 1 (2022): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v6i1.56146

Abstract

Training on Utilization of Soybean Husk into Biscuits to Improve Skills of Tempeh Craftsmen Parerejo Village, Pasuruan. Soybean husk from tempeh processing waste has the potential to be developed because the protein content (17.98%), crude fiber (24.84%), and energy (2898 kcal/kg) were quite high but have not been utilized optimally. This activity aimed to provide knowledge on processing soybean husks into flour and their application for making biscuits. The activity was carried out in Belimbing Hamlet, Parerejo Village, Purwodadi District, Pasuruan Regency. The community service method is participatory counseling, where tempeh craftsmen are directly involved in socialization and counseling. Stages of activities include coordination with community leaders and the head of the tempeh association as partners; socialization of the implementation of activities; counseling about the benefits of soybean husk and its application to food products; training on making soybean husk flour followed by making biscuits from the resulting flour. The results of the activity showed that before the activity, 11% of tempeh craftsmen knew that soybean skin could be used as a biscuit product, and 89% did not know it. After the activity, 95% of the tempeh craftsmen know how to process soybean husk into flour and its application in making biscuits.
KARAKTERISTIK FISIK VELVA PISANG-BLUBERI DENGAN VARIASI KONSENTRASI CMC Yolandra Hibatullah Isnaini; Jariyah Jariyah; Ifwarisan Defri
Journal of Food Technology and Agroindustry Vol 4 No 2 (2022): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v4i2.1910

Abstract

Banana is one of the most popular fruits that contains high nutrition. However, banana is perishable or easily rotten; therefore, further processing is necessary. One of the products produced from raw banana ingredient is Velva. However, Velva that was formed from banana has rather unatrractive color, thus it's important to add another ingredient such as blueberries. Blueberries add nutritional value to the Velva since they contain Vitamin C and anthocyanins which can act as antioxidants and add on red-purplish color. The problem arises in the Velva manufacturing is the formation of unstable texture; therefore, CMC as a stabilizer is needed. This study aims to determine the physical characteristics of the produced Velva using the proportions of bananas and blueberries and the CMC concentrations. This study used a completely randomized design with two factored factorial patterns. Factor I was the proportion of bananas:blueberries (40:60, 50:50 and 60:40) and Factor II was the CMC concentrations (0.1, 0.3, and 0.5%). Each treatment was repeated three times. The data obtained were analyzed using SPSS ver. 26 with Duncan's advanced test level of 5%. The best treatment was obtained at the proportion of bananas:blueberries (40:60) and CMC concentrations of 0.5% with viscosity criteria of 162 mPas, melting time of 19.340 mins/10 g, overrun of 34.333% with color analysis of *L 27.472, a*43.207, b*0.817.
SOSIALISASI MANFAAT BISKUIT BEBAS GLUTEN BAGI KESEHATAN DI UD SOFIA COOKIES WIYUNG, SURABAYA Purwadiani Purwadiani; Hadi Munarko; Jariyah Jariyah; Sri Winarti; Kindriari Nurma Wahyusi
Jurnal Pengabdian Pelitabangsa Vol. 3 No. 02 (2022): Jurnal Pengabdian Pelitabangsa Oktober 2022
Publisher : DPPM Universitas Pelita Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37366/jabmas.v3i02.1479

Abstract

Biskuit merupakan salah satu makanan olahan yang cukup populer dan banyak dikonsumsi oleh semua kalangan usia. Bahan utama dalam pengolahan biskuit umumnya adalah tepung terigu. Tepung terigu banyak digunakan untuk membuat adonan karena mengandung protein gluten yang dapat memperbaiki tekstur adonan. Akan tetapi, protein gluten dalam terigu tidak dapat dikonsumsi oleh penderita gluten intoleran, khususnya pada penyandang celiac disease dan Autism Spectrum Disorder (ASD) karena tubuh anak yang menderita autisme memiliki masalah dalam memecah protein gluten. Salah satu alternatif yang dapat dilakukan yaitu dengan membuat biskuit bebas gluten menggunakan tepung mocaf. Sosialisasi biskuit bebas gluten di UD Sofia Cookies diharapkan dapat memberikan wawasan mengenai biskuit non-terigu yang baik untuk kesehatan dan sangat berpotensi untuk diproduksi seiring dengan meningkatnya isu autisme di Indonesia. Metode yang dilakukan yaitu dengan penyampaian materi yang dibawakan oleh pemateri. Kegiatan sosialisasi berlangsung dengan cukup baik, dilihat dari antusiasme peserta yang cukup tinggi selama kegiatan.
OPTIMASI FORMULA BISKUIT TEPUNG BUAH LINDUR DENGAN PEMANIS STEVIA DAN FRUKTOSA MENGGUNAKAN RESPONSE SURFACE METHODOLOGY Elma Zanubi Arifah Arifah; Jariyah Jariyah; Dedin Finatsiyatull Rosida
Jurnal Pangan dan Agroindustri Vol. 11 No. 2: April 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.02.5

Abstract

Penelitian ini merupakan kelanjutan dari penelitian tepung buah lindur dan mocaf yang dibuat mejadi biskuit dengan menggunakan konsentrasi pemanis  stevia sebesar 2% dan sirup fruktosa 20% sebagai perlakuan terbaik berdasarkan nilai proksimat dan organoleptik menggunakan metode RAL. Namun untuk mengetahui konsentrasi yang tepat pada pemanis yang digunakan belum ada penelitian yang melakukan hal tersebut, sehingga penelitian ini dilakukan untuk menentukan proporsi optimum stevia dan fruktosa produk biskuit menggunakan Response Surface Methodology (RSM) dengan metode Central Composite Design (CCD) pada aplikasi Design Expert 13. Ada 2 faktor yang digunakan yaitu stevia (1.5%, 2%, 2.5%) dan fruktosa (15%, 20%, 25%) dengan 13 perlakuan dan analisis biskuit meliputi kadar air, karbohidrat, daya patah dan total gula. Hasil penelitian menunjukkan proporsi optimum yang terpilih dengan nilai desirability 0.667 adalah pemanis stevia 1.82%  dan fruktosa 15% dengan respon kadar air 3.01%, karbohidrat 89.89%, daya patah 10.34N dan total gula 7.41%.
Karakteristik Fisikokimia Albedo Semangka dengan Penambahan Buah Naga dan CMC (Carboxyl Methyl Cellulose) SustiawanKarunia Karunia; Jariyah Jariyah
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 1 (2023): Juni 2023
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i1.15326

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh dari penambahan buah naga dan CMC terhadap karakteristik fisikokimia Velva albedo semangka serta mendapatkan kombinasi perlakuan yang menghasilkan Velva dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dua faktor dengan tiga kali pengulangan. Faktor I adalah penambahan proporsi puree albedo semangka dengan buah naga (v/v) 90% : 10%; 80% : 20%; dan 70% : 30%. Faktor II adalah penambahan CMC 0,5%, 0,75%, dan 1%. Perlakuan terbaik diperoleh Velva yaitu pada perlakuan proporsi puree albedo semangka dan sari naga 80:20 dan penambahan CMC 1% (A2B3) karena memiliki nilai hasil (NH) paling tinggi dibandingkan dengan perlakuan yang lain yakni 0,72, dengan hasil analisa parameter kadar vitamin C 7,33% ; aktivitas antioksidan 19,48% ; total padatan 21,46% ; waktu leleh 18,18 menit/10gr ; overrun 17,39% ; viskositas 566,33 m.Pas ; kadar protein 0,33% ; kadar lemak 0,24% ; tingkat kesukaan tekstur 3,70 ; tingkat kesukaan aroma 3,67 ; tingkat kesukaan rasa 3,93 ; dan tingkat kesukaan warna 3,46. Hasil dari penelitian ini menunjukkan bahwa Velva albedo semangka telah memenuhi standar SNI Velva.
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