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All Journal Jurnal Teknologi Pangan dan Gizi Agrointek Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian Argipa (Arsip gizi dan Pangan) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Indonesian Journal of Agricultural Research Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Food Science and Technology Journal (Foodscitech) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat FONDATIA Jurnal Teknologi Hasil Pertanian Agroteknika 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 of Eco-Innovation in Science and Engineering (IJEISE) Jurnal Pengabdian Masyarakat Indonesia International Journal on Food, Agriculture and Natural Resources (IJFANRES) International Journal of Community Service AKM: Aksi Kepada Masyarakat AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Jurnal Teknologi Pangan Mudabbir: Journal Research and Education Studies Jurnal Pengabdian Pelitabangsa Tekmulogi: Jurnal Pengabdian Masyarakat Mesada: Journal of Innovative Research
Jariyah
Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional Veteran Jawa Timur, Surabaya, Indonesia
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KAJIAN PENAMBAHAN SUSU KACANG TUNGGAK DAN KONSENTRASI KUNING TELUR TERHADAP FISIKOKIMIA DAN SENSORIS GELATO A, Yuniar; Jariyah, Jariyah
Jurnal Sains dan Teknologi Pangan Vol 7, No 4 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (612.445 KB) | DOI: 10.33772/jstp.v7i4.27485

Abstract

ABSTRAKGelato merupakan salah satu jenis es krim yang berasal dari Italia. Kandungan lemak dari gelato lebih rendah daripada es krim, akan tetapi gelato memiliki kandungan sukrosa yang lebih tinggi. Penelitian ini bertujuan untuk mengetahui pengaruh sifat fisikokimia dan organoleptik gelato susu kacang tunggak, serta mendapatkan kombinasi perlakuan yang menghasilkan gelato dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dua faktor dengan tiga kali pengulangan. Faktor I adalah perbandingan susu kacang tunggak dan susu skim (v/v) 85:15%; 80:20%; dan 75:25%. Faktor II adalah penambahan kuning telur 3%, 4%, dan 5%. Perlakuan terbaik diperoleh dari perbandingan susu kacang tunggak dan susu skim 85%:15%. Penambahan kuning telur 5% menghasilkan gelato dengan kadar protein 2,89%, kadar lemak 4,76%, total padatan 32,56%, waktu pelelehan 15 menit 23 detik, overrun 34,253% dan viskositas sebesar 489,333 mPa.s. Produk terbaik menghasilkan uji organoleptik dengan skor tekstur, aroma, rasa; dan warna berturut-turut 3,346; 3,500; 3,577 dan 3,500. Penelitian ini menunjukkan bahwa velva sari tempe telah memenuhi standar SNI.Kata Kunci : Gelato, Sari Kacang Tunggak, Susu Skim, Kuning Telur.ABSTRACTGelato is a type of ice cream originating from Italy. The fat content of gelato is lower than ice cream, but gelato has a higher sucrose content. This study aims to determine the effect of physicochemical and organoleptic properties of cowpea milk gelato, and to obtain a combination of treatments that produces gelato with the best characteristics. This study used a completely randomized design (CRD) with a two-factor factorial pattern with three repetitions. Factor I is the ratio of arrears bean milk and skim milk (v/v) 85:15%; 80:20%; and 75:25%. Factor II is the addition of egg yolks 3%, 4%, and 5%. The best treatment was obtained from the ratio of arrears bean milk and skim milk of 85%:15%. The addition of 5% egg yolk produced gelato with a protein content of 2.89%, fat content of 4.76%, total solids 32.56%, melting time 15 minutes 23 seconds, overrun 34.253% and a viscosity of 489.333 mPa.s. The best product resulted in an organoleptic test with scores of textures, aroma, taste; and 3,346 colors in a row; 3,500; 3,577 and 3,500, respectively. This research shows that velva sari tempe has met the SNI standard.Kata Kunci : Gelato, Tunggak Bean Juice, Skim Milk, Egg Yolk.
Peningkatan Kualitas Produk Sempol Ayam Frozen Dengan Metode Sigma di UMKM XYZ, Gianyar-Bali Kadek Bayu Darma Mahardika; Ulya Sarofa; Jariyah Jariyah
AKM Vol 4 No 1 (2023): AKM : Aksi Kepada Masyarakat Jurnal Pengabdian Kepada Masyarakat - Juli 2023
Publisher : Sekolah Tinggi Ekonomi dan Bisnis Syariah (STEBIS) Indo Global Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36908/akm.v4i1.833

Abstract

XYZ MSME is a frozen chicken abacus producer in Gianyar Regency. More and more competitors require companies to improve the quality of their products as a step to prevent consumers from moving to competing products. Quality problems have not been fully implemented by XYZ MSME as seen from the large number of defective products. The purpose of this study is to determine the factors that cause product defects and provide suggestions for improvements that are in accordance with the conditions of MSMEs so as to achieve zero defects. The method used is six sigma DMAIC (Define, Measure, Analyze, Improve, and Control) with Failure Modes and Effect Analysis (FMEA). The sigma value obtained is 2.821 while the %final yield is 81.358%. The contributing factors are man (33.33%), machine/equipment (16.67%), method (33.33%), and environment (16.67%). The proposed improvements given are additional employees, the use of alarms, the use of production equipment according to production capacity, and temporary closure of the selling place.
The Effect of Maltodextrin Concentration and Roasting Time on the Physicochemical and Sensory Characteristics of Nori Snack Made from Sea Grape (Caulerpa sp.) Anggita Ulfia Savitri; Jariyah Jariyah; Ratna Yulistiani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i2.286

Abstract

Nori snack is dried edible seaweed, which is made from drying and roasting so its texture is crispy and thin. Commercial nori snack is usually made from Porphyra seaweed which cannot be cultivated in Indonesia. Sea grapes (Caulerpa sp.), a local seaweed that is widely cultivated in Indonesia, have the potential to be used as an alternative material for nori snacks. The formation of nori with the addition of Eucheuma cottonii gives a nori snack texture that tends to be elastic and less crunchy. Crispness is the main parameter to consider in choosing nori snacks. The addition of maltodextrin as a texture enhancer is needed to give a compact and crispy texture, and roasting time can also increase the level of crispness in nori products. This study aims to determine the physicochemical and organoleptic characteristics of sea grape nori snacks (Caulerpa sp.). Factorial completely randomized design (CDR) with two factors. Factor I was the maltodextrin concentration (1, 2, and 3%), while factor II was a roasting time (1, 2, and 3 minutes) and two replications. The data were analyzed using Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at the 5% significance level. The best treatment was the addition of 3% maltodextrin and a roasting time of 3 minutes. The results obtained were a moisture content of 6.13%, ash content of 12.45%, protein content of 17,07%, a yield of 6.22%, a breaking strength of 5.23%, and an average score of preference for the aroma of 2.8 (dislike), the colour of 3.5 (standard), the taste of 4.05 (like), and crispness of 4.10 (like).
EFFECT OF FREQUENCY AND DURATION OF THERMOSONICATION ON THE PHYSICAL, CHEMICAL AND MICROBIOLOGICAL QUALITY OF COW'S MILK Almira Dinar Dhiny; Jariyah Jariyah; Luqman Agung Wicaksono; Anugerah Dany Priyanto; Serly Safitri; Wildan Naufal Esfandiar
Jurnal Pangan dan Agroindustri Vol. 11 No. 3: July 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.2023.011.03.4

Abstract

Milk is a food product that contains many nutrients. Thermosonication is a method combining ultrasonic and medium-temperature heating that can be used as an alternative pasteurisation method because it can maintain the nutrients contained in milk while providing safety assurance for consumption. This study aimed to determine the effect of frequency and duration of thermosonication on the physical, chemical and microbiological quality of cow's milk. The experimental design used was a completely randomised design (CRD) with two factorials of frequency (20 and 22kHz) and duration of thermosonication (5, 10, 15 and 20 minutes). The data obtained were analysed with ANOVA and BNJ further tests at the 5% level. The best treatment was 22kHz frequency for 20 minutes with the results of viscosity 3.80 ± 0.000 cP, pH 6.8 ± 0.00, fat content 3.22 ± 0.00%, protein content 2.19 ± 0.01% and total bacteria 0.53 ± 0.67 log CFU/ml, and was able to reduce Escherichia coli bacteria by 2.95 log CFU/ml.
Karakteristik Beras Analog dari Tepung Komposit (Mocaf: Sagu: Kedelai: Daun Kelor) dengan Penambahan Karagenan Jariyah Jariyah; Alodia Vestra
Jurnal Teknologi Hasil Pertanian Vol 16, No 2 (2023): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i2.61507

Abstract

Analog rice is an alternative food to replace rice using sago, sorghum, or even corn with carbohydrate content near or exceeds the rice and the shape. Analog rice made from mocaf flour has a lower protein content than milled rice, so it is necessary to add soy flour which has 35.00% of protein content, sago flour which has 21.38% of amylose content, and Moringa leaves flour which has an antioxidant activity of 32.96%. Carrageenan is also added to the mixture as a binder. The aim of the study was to determine the effect of the proportions of composite flour (mocaf: sago: soybean: moringa leaves) with the addition of carrageenan on the characteristics of analog rice. Completely randomized factorial design was used in this study with the first factor proportion of mocaf : sago : soybean : moringa leaves flour such as  A (70 : 10 : 20 : 3.5gr), B (60 : 20 : 20 : 3.5 gr), and C (50 : 30 : 20 : 3.5gr) with the second factor the addition of carrageenan (2, 3 and 4%). The data were analyzed using Minitab V.17, with 5% DMRT (Duncan Multiple Range Test). The best results for analog rice were obtained from proportion A (70: 10: 20: 3.5 gr) with the addition of 3% carrageenan with characteristics 3.22% of moisture, 2.83% of ash, 145.33% of rehydration power, 106.25% of swelling volume and 12.5% of antioxidant activity, with organoleptic score 3.10 of taste, 3.55 of colour; 3.38 of flavor; and 3.10 of texture.
Implementasi Supervisi Akademik oleh Badan Koordinasi Lembaga Pendidikan Qur’an Jariyah, Jariyah; Chusniyah, Atin; Rifa’i, Andi Arif
FONDATIA Vol 7 No 4 (2023): DESEMBER
Publisher : Pendidikan Guru Madrasah Ibtidaiyah STIT Palapa Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36088/fondatia.v7i4.4063

Abstract

This study aims to (1) determine the implementation of academic supervision by the Qur’an Education Institution Coordinating Board of Qur’an Education Park At-Taqwa Karang Dawung Semarang, and (2) identify obstacles to the implementation of academic supervision the Qur’an Education Institution Coordinating Board of Qur’an Education Park At-Taqwa Karang Dawung Semarang. The research method used was qualitative case study method. Data collection techniques were conducted by interview, observation, and documentation. Data analysis techniques were data reduction, data presentation, and conclusion drawing/verification. The results showed that the implementation of academic supervision by the Qur’an Education Institution Coordinating Board based on aspects of planning, implementation, and follow-up can be categorized as not optimal. Factors that hinder the implementation of academic supervision in Qur’an Education Park include supervisors having external activities, supervisors not having supervision competence, and the commitment of Qur’an Education Park administrators to make improvements is still fluctuating.
PENGARUH JENIS KEMASAN TERHADAP SIFAT FISIKO KIMIA, MIKROBIOLOGI, DAN ORGANOLEPTIK PADA PRODUK MANISAN TOMAT SELAMA PENYIMPANAN Luthfi, Qi Ahmad; Jariyah, Jariyah; Putra, Andre Yusuf Trisna
Jurnal Sains dan Teknologi Pangan Vol 9, No 1 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i1.41223

Abstract

Tujuan penelitian ini untuk mengetahui pengaruh jenis kemasan terhadap sifat fisikokimia, mikrobiologi dan organoleptik manisan tomat. Metode penelitian ini menggunakan rancangan acak lengkap (RAL) non faktorial yang terdiri dari 3 jenis perlakuan dan 4 kali ulangan yaitu K1 (kemasan polystyrene), K2 (kemasam polyethylene terepthalate/PET) dan K3 (kemasan aluminium foil) yang diamati setiap 7 hari sekali selama 28 hari (0, 7, 14, 21 dan 28). Data dianalisis menggunakan Analisys of Variance (ANOVA) dan uji lanjut Beda Nyata Terkecil (BNT) dengan taraf kesalahan 5%. Hasil analisis sidik ragam menunjukkan bahwa terdapat pengaruh nyata antara jenis kemasan terhadap kadar air, vitamin C, angka kapang-khamir, aroma, warna, tekstur dan kenampakan pada manisan tomat selama penyimpanan. Akan tetapi, tidak menunjukkan perbedaan signifikan pada tingkat aktivitas air (Aw) manisan tomat selama penyimpanan. Kemasan aluminium foil menunjukkan tingkat peningkatan kadar air dan aktivitas air terendah, penurunan vitamin C terendah, dan pertumbuhan kapang yang paling rendah dibandingkan dengan kemasan polystyrene dan PET, sehingga kemasan aluminium foil memiliki efek terbaik dalam mempertahankan sifat fisikokimia, mikrobiologi dan organoleptik manisan tomat selama penyimpanan.
Effect of Partial Replacement of Wheat Flour with Various Mangrove Fruit Flours and Different Emulsifiers on Physicochemical Properties of Biscuits Jariyah, Jariyah; Yektiningsih, Endang; Sarofa, Ulya; Sopadeo, Peter Adeye
Indonesian Journal of Agricultural Research Vol. 1 No. 2 (2018): InJAR, Vol. 1, No. 2, July 2018
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v1i2.318

Abstract

Biscuit formulation was produced from the partial substitution of wheat flour using mangrove fruit flour (MFF) with the addition of an emulsifier. In this study, Pedada (Sonneratia caseolaris) and Lindur (Bruguiera ghymnorhiza) were used as two varieties of MFF. Lecithin and sodium stearoyl lactylate (SSL) was used to enhance the physical properties of the biscuits. An experiment was conducted by replacing wheat flour with MFF at different levels (0%, 20%, and 30%). Margarine, sugars, eggs, glucose syrups, and emulsifiers were added after mixing wheat flour with MFF, baking powder, and milk powder uniformly. Dough sheets were formed and baked on a greased tray at 1500C for 10 to 15 min. The biscuits produced were analyzed for spread ratio, breaking strength, and color (L*, a*, and b*), ranging from 4.13–5.07; 54.07–89.77 N; and 34.70–50.90 L*, 15.17–18.80 a*, and 12.00–28.07 b*, respectively. The analysis of chemical composition showed that the carbohydrate ranged from 90.99–93.60%, protein 4.26–7.12%, fat 0.22–0.59%, ash 0.93–1.75%, and moisture 0.88–1.36%, and the energy value spanned over 391.10–395.33 cal/100 g. Sensory evaluation rating, substitution of 20% with MFF, and SSL addition had the highest acceptability compared to other formulations.
Pelatihan interaktif HACCP pada departemen QC PT.Charoen Pokphand Indonesia Food division Berbek Plant Sidoarjo Putri, Nur Dyah Bela; Jariyah, Jariyah
TEKMULOGI: Jurnal Pengabdian Masyarakat Vol 3, No 2 (2023): November 2023
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/tmg.v3i2.60092

Abstract

PT Charoen Pokphand Indonesia Food Division Berbek Plant Sidoarjo is a food company with a strong commitment to the safety and quality of its products. Furthermore, to maintain high HACCP standards, it is necessary to increase the HACCP knowledge and awareness of QC staff personnel. The purpose of this service is to increase HACCP knowledge and awareness through interactive training for QC staff at PT Charoen Pokphand Indonesia Food Division Berbek Plant Sidoarjo. The method of this service is carried out by conducting a pre-test, conducting socialization, interactive training, and evaluation which is carried out by conducting a post-test. The pre-test results obtained an average score of 65.4.  While the post-test results, it is known that 90.9% of participants scored above the KKM with an average score of 91.8. Not only the average score, the score of each participant also increased. However, awareness of the application of HACCP is still considered lacking, based on the low case study average score of 47.8. Training involving a combination of theoretical material and practical training helped QC staff gain a better understanding of the principles and application of HACCP.
Effect of Substitution of Wheat Flour and Pedada Flour (Sonneratia caseolaris) to Characteristic of White Bread Irmawati, Irmawati; Jariyah, Jariyah; Sarofa, Ulya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.435

Abstract

White bread is a food product generally derived from wheat flour that is consumed by the majority of people around the world. Innovations continue to be made to increase the nutritional value of bread. The use of pedada fruit (Sonneratia caseolaris) as a local food rich in fiber is an alternative to mixing with wheat flour. This study was conducted to determine the physical and organoleptic properties of wheat flour white bread with pedada flour. Organoleptic quality assessment was conducted with the participation of 25 panelists. Sensory attributes that are referenced by panelists include color, aroma, taste, texture, and overall. Data analysis used a T-test to determine the real difference between two treatments with a significant level (<0.05) including development volume, number of pores, texture, and organoleptic test. White Bread with a proportion of 80% wheat flour and 20% pedada produced a loaf volume (138.04%), porosity (11,722/cm2), and texture with texture analyzer (5,892 gf). The organoleptic test showed that the bread with 80% wheat flour and 20% pedada flour received positive ratings in terms of color and aroma, but received low ratings in terms of texture and taste.
Co-Authors ,., Rosida A, Yuniar Achmad Wahyu Hidayat Adiyani Parahita Lestari Alfiya Dewi Novanda Almira Dinar Dhiny Alodia Vestra Amelia Sofianty, Ardhia Putri Ananda Regita Olivira Andi Arif Rifa’i Andini, Dwi Anggita Ulfia Savitri anggreini, riski ayu Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Ayu Kartika, Ayu Ayuninggar, Rizky Mayadita Ayuningtyas, Diella Trisna Balo , Abhelia Indah Zabrinquds Surya Chusniyah, Atin Dedin Finatsiyatull Rosida Diapri, Syafian Putra Elma Zanubi Arifah Arifah Ely Kurniati Endang Yektiningsih, Endang Enny Karti Basuki Erza Alfida Martha Fathurrozi, Sherenita Azizah Febrian Lourenso Hangkaya Friska Aryanti Gilang Ramadhan H P, Sudaryati Hadi Munarko Heriyanto Heriyanto Ifwarisan Defri Ika Korika Swasti Irmawati Irmawati Isna Nugraha Juliani JURNAL TEKNOLOGI PANGAN, Rosida Kadek Bayu Darma Mahardika Kalaswari, Sita Karunia, SustiawanKarunia Kindriari Nurma Wahyusi Kurniawati, Lusiana Kusuma Wardhani Mas’udah Laras Sitoayu Lestari, Anisa Dwi Liza Md Salleh Luqman Agung Wicaksono Luthfi, Qi Ahmad Lylyana, Ade Marisa Kusuma Wardani Mohamad Irfan Afandy Ni Ketut Sari Nur Fitri Dian Pratiwi Nurul, Adinda O.W, Pamungkas Oktalydia, Shelly Panca Padila, Amanda Rezeki Pertiwi, Yolanda Ariesta Pudji W, Endang Purwadi MP. Ir Putra, Andre Yusuf Trisna Putri, Nur Dyah Bela Rachmawati, Shinta Dwi Ratna Yulistiani Ratna, Rawiri Yunia Rawiri Yunia Ratna Reda Rizal Rosida Rosida Rosida, Rosida Rudi Nurismanto Salsabila Ayu Sukma Sanjaya , Yushinta Aristina Saraswati, Avina Rachma Savitri, Anggita Ulfia Sembiring, Lisa Seprina Br. Septi N D Serly Safitri Setyandari Ayu Larasati Shafira Suci Utami Silvana Dwi Nurherdiana Sopadeo, Peter Adeye Sri Djajati Sri Djajati Sri Winarti Sudaryati, Sudaryati Sudaryati Suprianti, Lilik Triwardani, Intan Ulya Sarofa Ulya Sarofa Ulya Sarofa Wardani, Marisa Kusuma Wijayati, Dewi Wildan Naufal Esfandiar Winarti, Sri Yolandra Hibatullah Isnaini Yushinta Aristina Sanjaya Zahfa, Faiz