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All Journal agriTECH Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengabdian Kepada Masyarakat Babakti
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Pengaruh suhu sterilisasi pada sifat morfologis dan mekanik kemasan fleksibel retort produk empal gentong siap saji [The effect of sterilization temperature on morphological and mechanical properties of retort flexible packaging for ready to eat “empal gentong” product ] Kusumaningrum, Annisa; Febrisiantosa, Andi; Amri, Aldicky Faizal; Amdani, Rima Zuriah; Nurhikmat, Asep; Prayogi, Siswo; Dewandaru, Bayu Murti
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v28i2.90-98

Abstract

Thermal food sterilization is the preservation technology to extend packaged food shelf life. The properties of packaging materials that change after thermal sterilization are morphological, mechanical, and color properties. This study aimed to observe the effect of sterilization temperature on the morphological, mechanical, and color properties of flexible retort pouch packaging. The food product sample processed in retort packaging was Indonesian traditional food, “empal gentong”. The retort package was composed of PET/Al/Nylon/CPP and processed at 121 °C 0,8 bar for 9 min, with an unprocessed sample was as a control. Three replications of mechanical and color results were analyzed using T-test with p<0.05 significance level to determine the significant difference. The retort pouch sample showed visual and microscopic defects in the form of separation between the PET layer and aluminum foil after being processed at 121 °C 0,8 bar for 9 minutes. In addition, temperature processing at 121 °C influenced the tear strength results and color significantly (p<0,05). Color changes was occured on the inside of the packaging contacting with the food. Each layer in multilayer packaging is interrelated and supports one another. Multilayer flexible packaging combines the different properties of a single monolayer material, so it is suitable for commercial sterile food packaging.                                              
The Effect of Sterilization Time on the Chemical, Microbiological, and Heavy Metal Characteristics of Paniki Chickens Packed Canning Process Rasulu, Hamidin; Husen, Janiah; Bahri, Syamsul; Wulansari, Angela; Mustafa, Ikrima M. Mustafa; Nurhikmat, Asep; Santi, Andi; Kiay, Nancy; Albaar, Nurjanna; Fatmawati, Mila; Ahmed A Mansour, Nabel
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.36539

Abstract

Traditional food is generally less popular with consumers, because apart from the taste being different from modern food, it causes traditional food to easily spoil. One of the traditional foods of North Maluku is panici chicken. This research aims to determine the effect of sterilization time on the chemical, microbiological and metal contamination characteristics of paniki chicken in canned packaging. The research design used was a linear regression method and a completely randomized design with 4 treatments and 3 replications. Treatments were sterilization time (W) (10, 15, 20, 25 minutes) with observation periods of 1, 2, and 3 months. The parameters studied were chemical, microbiological and metal contamination characteristics. The results of the research produced chemical properties including water content with 1 month storage 31.40–37.54%, 2 months 33.85–37.36%, 3 months 34.74–38.56%, ash content with 1 month storage 1 .22–1.61%, 2 months 1.5–1.70%, 3 months 1.56–1.78%, fat content with storage 1 month 11.2–13.74%, 2 months 12.20 –13.95%, 3 months 13.68–14.67%, protein content with 1 month storage 20.80–23.65%, 2 months 22.22–23.61%, 3 months 23.00–24 .55%, carbohydrates with 1 month storage 29.01–33.27%, 2 months 29.79–33.99%, 3 months 31.36–35.16%, total energy with 1 month storage 839.12– 688.59 KCal/100g, 2 months 700.34–734.46 KCal/100g, 3 months 630.01–699.39 KCal/100g, TBA with 1 month storage 0.12–0.21%, 2 months 0.16 –0.25%, 3 months 0.19–0.40%, microbiology includes ALT with 1 month storage 1x101 CFU/g, dua bulan 1x101 CFU/g, three months 1x101 CFU/g.
PEMANFAATAN DIGITAL MARKETING DALAM PEMASARAN ABON IKAN PADA KOPERASI MUKTI BAHARI SEJAHTERA GARUT Caesar, Muhamad Ridwan; Sumarni, Nani; Ramadan, Fajar; Aliece Tya, Cintya Dewi; Nurhikmat, Asep; Saputra, Komara; Risuna, Irham; Febriyanti, Meri Febi; Mustofa, Cecep; Maulana, Azis
Jurnal Pengabdian Kepada Masyarakat Babakti Vol 3, No 2 (2023)
Publisher : Universitas Al Ghifari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53675/babakti.v3i2.1009

Abstract

Pemasaran merupakan hal penting dalam memperkenalkan produk kepada masyarakat luas. Jika pemasaran suatu produk ini kurang maksimal maka mempengaruhi terhadap pemasaran bahkan sampai gulung tikar. Hal tersebut dialami oleh Koperasi nelayan yang ada di Desa Karangwangi Kecamatan Mekarmukti Kabupaten garut. Koperasi nelayan ini membuat produk olahan ikan namun sangat disayangkan dalam proses pemasaran yang dilakukan kurang baik sehingga membuat koperasi nelayan ini hampir tidak beroperasi dalam pengelolaan abon ikan. Dengan adanya permasalahan tersebut Kelompok 21 KKN MBKM ini berinovasi untuk memperluas pemasaran olahan abon ikan dengan memanfaatkan kemajuan teknologi atau digital marketing. Kemajuan teknologi saat ini sangat membantu dalam pengenalan produk atau promosi karena semua manusia pasti menggunakan dan memanfaatkan adanya teknologi. Dengan adanya teknologi ini dapat memperluas jaringan dan koneksi hingga keberbagai Negara. Kelompok 21 KKN MBKM ini memanfaatkan teknologi seperti pemasaran digital melalui E-Commerce dan media sosial untuk memperluas pemasaran olahan abon ikan. Metode yang digunakan yaitu dengan mengadakan seminar dan memberikan pemahaman kepada koperasi nelayan ini dalam pemasaran digital.  Hasil dari kelompok 21 KKN MBKM ini yaitu pembaharuan kemasan dan pemasaran melalui shopee, instagram dan tiktok. Dengan adanya inovasi baru tersebut diharapkan koperasi nelayan ini dapat mengembangkan kembali usahanya terutama dalam pengelolaan abon ikan.
Chemical and Microbiological Characteristics of Canned Rendang Seasoning (Temperature and Sterilization Time Study) Syahidah, Fathimah Sarah; Yulistiani, Ratna; Nurhikmat, Asep
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
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.v9i2.735

Abstract

This study aimed to evaluate the effects of sterilization temperature and time on the chemical and microbiological characteristics of canned rendang seasoning. A Completely Randomized Design (CRD) with two factors was employed, using sterilization treatments at 121°C and 126°C for 10 and 15 minutes. Observed parameters included F0 value , moisture content, protein, fat, ash, and the prevalence of Clostridium botulinum. The highest F0 value was recorded at 126°C for 10 minutes (28.70 minutes); however, the treatment of 121°C for 15 minutes (F0 = 5.98 minutes) was selected as optimal, as it meets food safety standards without compromising chemical quality. Microbiological analysis yielded negative results for C. botulinum across all treatments up to day 30 of storage. Chemical characteristics remained relatively stable, with moisture content ranging from 58.55% to 58.94%, ash content from 4.119% to 4.339%, protein content from 28.486% to 28.731%, and fat content from 17.697% to 18.111%, with no significant differences among treatments. Sterilization at 121°C for 15 minutes is recommended as the optimal condition for producing safe and high-quality canned rendang seasoning suitable for both domestic and export markets. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and ProductionSDG 9: Industry, Innovation and Infrastructure
Evaluating the Food Properties of Canned Beef Rendang to Determine the Product Quality Amdani, Rima Zuriah; Kusumaningrum, Annisa; Amri, Aldicky Faizal; Nurhikmat, Asep; Susanto, Agus; Siswoprayogi, Siswoprayogi; Praharasti, Anggita Sari
agriTECH Vol 44, No 3 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.73815

Abstract

Canning is a common method for preserving food, but its application to traditional cuisine is a new concept for Indonesian small and medium enterprises (SMEs), which typically focus on freshly served dish. Several studies have shown that the use of this method has the potential to extend the durability and marketability of beef rendang. Therefore, this study aimed to evaluate the food properties (sensory, proximate, color, spectroscopy, and physiochemical) of canned beef rendang to its suitability for consumption. Canning was carried out using the sterilization method at a temperature of 121 0 C and pressure of 0.7-0.9 bar. The sensory test of the canned product obtained was performed using a questionnaire, exploring various properties, including appearance, color, taste, aroma, and texture, while the proximate analysis was conducted by PT Saraswanti Indo Genetech laboratory. The color analysis was measured with a chromameter Konica Minolta CM-5 using the petri dish method, while the spectroscopy analysis was performed with an FTIR instrument from Brucker Vertex-80 using the ATR technique. Subsequently, moisture content was statistically analyzed using one-way and two-way ANOVA with a 95% confidence level. The sensory test results of canned beef rendang showed a 4.52 rating on a maximum scale of 5. The sterilization value (F0) was 3.819 minutes, which met the BPOM requirement of >3 minutes. The findings showed that the proximate analysis was consistent with the SNI standard, while the spectroscopy analysis indicated an unchanged functional group compared to the initial condition. The canned product was reported to have an increased trend of moisture content, but the range did not exceed the permissible limit of 60%. In addition, the pH and TBA value obtained were 5.745-5.315 and 0.1859-0.3195 mg/kg, respectively. The normal pH range of canned beef was typically 5.3-5.7, indicating that the value recorded met the established standard. Meanwhile, the TBA range obtained was significantly lower than the value of spoiled beef at 1.8 mg/kg. Based on these results, canned beef rendang was edible and safe for consumption.
Co-Authors Agus Susanto Ahmed A Mansour, Nabel Albaar, Nurjanna Aliece Tya, Cintya Dewi Amdani, Rima Zuriah Amri, Aldicky Faizal Andi Febrisiantosa Annisa Kusumaningrum Caesar, Muhamad Ridwan Dewandaru, Bayu Murti Fatmawati, Mila Febriyanti, Meri Febi Hamidin Rasulu Husen, Janiah Maulana, Azis Mustafa, Ikrima M. Mustafa Mustofa, Cecep Nancy Kiay, Nancy Nani Sumarni Praharasti, Anggita Sari Prayogi, Siswo Ramadan, Fajar Ratna Yulistiani Risuna, Irham Santi, Andi Saputra, Komara Siswoprayogi, Siswoprayogi Syahidah, Fathimah Sarah Syamsul Bahri wulansari, angela