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All Journal Jurnal Pangan dan Gizi Agrointek Jurnal Agribisnis Terpadu Sebatik Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat JURNAL PANGAN Journal of Tropical AgriFood J-Kesmas: Jurnal Kesehatan Masyarakat (Indonesian Journal of Public Health) Food ScienTech Journal Leuit : Journal of Local Food Security Maslahah: Jurnal Pengabdian Masyarakat Agroradix : Jurnal Ilmu Pertanian ABDI MOESTOPO: Jurnal Pengabdian pada Masyarakat MOVE: Journal of Community Service and Engagement Jurnal Pengbdian Teknik Mesin Journal of Tropical Food and Agroindustrial Technology SWARNA Teknologi dan Industri Pertanian Indonesia Food and Agro-industry (FAGI) Journal

Winda Nurtiana

Department Of Food Technology Universitas Sultan Ageng Tirtayasa

Author-ID : 3365080

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences

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Bekatul Beras sebagai Pencegah Kanker Kolon Nurtiana, Winda; Budijanto, Slamet
JURNAL PANGAN Vol 26, No 3 (2017): PANGAN
Publisher : Perum BULOG

Kanker kolon merupakan penyakit yang terjadi di permukaan usus besar. Kanker ini menempati urutan kedua di antara semua kasus kanker di dunia pada pria dan urutan ketiga pada wanita. Faktor internal dan eksternal dapat menjadi pencetus penyakit ini dan dalam hal kanker kolon faktor eksternal menyumbang 90-95 persen. Pola makan merupakan faktor eksternal yang paling terkait dengan penyakit ini. Tingginya asupan lemak dan kolesterol serta rendahnya asupan serat pangan dan senyawa bioaktif pada diet sehari-hari akan meningkatkan prevalensi penyakit ini. Bekatul beras merupakan hasil samping pengolahan padi yang kaya akan serat pangan dan senyawa bioaktif, namun saat ini lebih banyak dimanfaatkan sebagai pakan ternak. Berbagai laporan menunjukkan bahwa konsumsi diet kaya serat pangan dan senyawa bioaktif dapat mencegah kanker kolon. Bekatul dari beras berpigmen mengandung lebih banyak senyawa bioaktif terutama pigmen antosianin yang mempunyai aktivitas antioksidan yang dapat mencegah mutasi sel normal menjadi sel kanker. Kandungan pigmen antosianin pada beras hitam lebih tinggi daripada beras merah. Artikel ini mengulas peranan serat pangan dan senyawa bioaktif pada bekatul beras dalam upaya pencegahan kanker kolon dan juga potensi bekatul beras hitam yang dapat mencegah penyakit ini lebih efektif.

ANALISIS PEMASARAN DAN DESAIN SISTEM PERBAIKAN KUALITAS TEPUNG TALAS BENENG Zulfatun Najah; Winda Nurtiana
JURNAL AGRIBISNIS TERPADU Vol 14, No 1 (2021)
Publisher : Jurusan Agribisnis Fakultas Pertanian Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jat.v14i1.11456

Problems faced in the beneng taro flour production system is quality and quantity. Therefore, it is necessary to analyze and design the improvement of the quality of beneng taro flour. The purpose of this paper is to analyze and design a quality improvement model in taro beneng. The system design stage begins with analyzed the entities of beneng taro flour production, analyzed the market, determined the quality performance indicators of the beneng taro flour, evaluated the quality, and improvements designed of the beneng taro flour. In the needs analysis, it produces input, output, stakeholder roles, control, and resources. The quality performance indicators is done by listing the quality attributes that determine quality performance. In this model, there are 8 quality dimensions and 16 of quality attributes. Quality evaluation is then carried out by comparing product performance and consumer expectations. Design improvement is done by analyzing the results of quality evaluation. Based on the analysis, there are 6 product attributes that need improvement including texture, color, suitability of product information, price suitability, ease of access and product popularity.

CAROTENOIDS AS NATURAL COLORANT : A REVIEW Fany Dwi Wahyuni; Ila Maratush Shalihah; Winda Nurtiana
Food ScienTech Journal Vol 2, No 2 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i2.9940

Color is quality attribute that is usually used by consumer as first assessment to choose the food product. However, food processing is one of process which can degrade the food’s color, so the colorant is usually added. On this era, consumer tend to choose food products that have functional benefit. One of natural colorant which has it is carotenoids. Carotenoids gives red, orange, and yellowish. Carotenoids are divided into two groups, carotene and xanthophyll. Carotene consists of α-carotene, β-carotene, γ-carotene, and lycopene. Meanwhile, xanthophyll consists of β-cryptoxanthin, lutein, zeaxanthin, astaxanthin, fucoxanthin, and peridinin. This pigment is lipophilic so it can dissolve in oils and organics solvents and is quite resistant to heating, however it can be very easily degraded in acidic, light, and oxygen condition. Beside act as colorant, this pigment can act as antioxidant and provitamin A. The source of carotenoids is widely spread in flowers, fruits, tubers, leaves, and fruit peels. Extraction of this pigment can be done in three ways, there are maceration extraction, supercritical fluid extraction, and enzymatic extraction.

AMYLOGRAPHY PROFILE AND MICROSTRUCTURE OF BENENG TARO BANTEN (Xanthosoma undipes K. Koch) STARCH Vega Yoesepa Pamela; Winda Nurtiana; Bayu Meindrawan
Food ScienTech Journal Vol 1, No 2 (2019)
Publisher : University of Sultan Ageng Tirtayasa

High demand of flour import for food applications was a big threaten for food security in Indonesia. The utilization of carbohydrate sources from local food plants can be an alternative to overcome this problem. Beneng taro is a local food from Pandeglang, Banten Province that potential to be used as composite flour. The application of food products, Beneng taro can be used as starch. The purpose of this study is to analyze the characteristics of Beneng taro starch on the amylographic profile of the granules and their morphology. The extraction method used is wet extraction using distilled water. The ratio of taro and distilled water used is 1: 3. The optimum formulation (1: 3) was then tested for morphological properties using SEM instrument and amylograph profile using RVA instrument. SEM test results showed uniform starch granules and polygon-shaped granules. The amylographic profile shown a maximum viscosity of 1075cP with a temperature of 92.4oC at 270 seconds, a set back value of 186 cP and a break down of 214 cP. Based on the amylographic profile, beneng taro starch still has many weaknesses (large set back and break down) so it needs to be modified so that it can be applied to food products.

ANTHOCYANIN AS NATURAL COLORANT: A REVIEW Winda Nurtiana
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

On this era, people very concern to their food. The first sensory quality which is seen to choose the food are the color. However, during food processing is often occurred the color degradation, so the colorant is added to the food. Today, natural colorant is consumer’s selection because it has functional function. One of natural colorant is anthocyanin. Anthocyanin gives red, blue, and purple color. Anthocyanin has different types, it is depended to sugar and hydroxyl which bounded into structure. The types are pelargonidin, malvidin, cyanidin, delphinidin, petunidin, and peonidin. This pigment is stable on acid condition, away from light and oxygen, cold temperature, and away from polyphenol oxidase enzyme. Beside as colorant, anthocyanin also act as antioxidant because the structure is very reactive. The consequences of having antioxidant activity, anthocyanin can prevent cardiovascular disease, cholesterol, atherosclerosis, or colon cancer by blocking fat oxidation and DNA mutation. Anthocyanin source is very broad like from flowers, fruits, tubers, or fruit peels.

Bekatul Beras sebagai Pencegah Kanker Kolon Winda Nurtiana; Slamet Budijanto
JURNAL PANGAN Vol. 26 No. 3 (2017): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33964/jp.v26i3.368

Penyuluhan Cara Pengolahan Pangan yang Sehat dan Baik Kepada Warga Desa Sindangsari Kabupaten Serang Rifqi Ahmad Riyanto; Fitria Riany Eris; Tubagus Bahtiar Rusbana; Vega Yoesepa Pamela; Septariawulan Kusumasari; Winda Nurtiana; Zulfatun Najah; Nia Ariani Putri; Puji Wulandari; Ainun Nafisah; Nezly Nurlia Putri; Filki Ardiansyah; Muhammad Dhabit Dzikribillah
ABDI MOESTOPO: Jurnal Pengabdian Pada Masyarakat Vol 4, No 02 (2021): Juli 2021
Publisher : Universitas Prof. Dr. Moestopo (Beragama)

Cara Pengolahan Pangan yang Baik (CPPB) diperlukan untuk menjamin mutu produk pangan serta menjaga keamanan pangan sehingga produk pangan tersebut aman dan layak dikonsumsi. Seiring berkembangnya daerah Desa Sindangsari dengan telah selesainya pembangunan kampus salah satu PTN di sekitar desa tersebut, perlu adanya keterampilan dan kemampuan pengolahan pangan yang baik di sana. Terlebih lagi semakin banyak peluang untuk membuka usaha berbasis pangan di sekitar kampus nantinya. Tujuan kegiatan pengabdian ini adalah meningkatkan kesadaran dan pengetahuan warga Desa Sindangsari agar tercipta lingkungan yang lebih sehat dari segi pengolahan pangan. Langkah kegiatan pengabdian ini terdiri dari persiapan pelaksanaan kegiatan dalam bentuk komunikasi dengan perangkat desa setempat, pemaparan materi dan diskusi oleh dosen yang berkecimpung dalam bidang keamanan pangan, serta evaluasi hasil. Hasil pelaksanaan menunjukkan bahwa pemahaman peserta terhadap CPPB menjadi meningkat serta seluruh peserta berkeinginan untuk membagikan pengetahuannya kepada keluarga dan lingkungan sekitarnya. Tindak lanjut ke depannya salah satunya adalah pelatihan CPPB-IRT dengan fokus pengolahan pangan dari komoditas tertentu sehingga dapat langsung dipraktikkan oleh warga setempat.

PELATIHAN PEMBUATAN ES YOGHURT TALAS BENENG PADA MASYARAKAT KAMPUNG CIBORANG, KABUPATEN SERANG-BANTEN SEBAGAI UPAYA PENINGKATAN EKONOMI MELALUI PENGEMBANGAN PANGAN LOKAL Winda Nurtiana; Septariawulan Kusumasari; Vega Yoesepa Pamela
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 6 No 1 (2022)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.6.1.108-113.2022

Kegiatan pengabdian masyarakat yaitu pelatihan pembuatan es yoghurt talas beneng dilakukan oleh dosen Program Studi Teknologi Pangan, Universitas Sultan Ageng Tirtayasa dilakukan kepada masyarakat Kampung Ciborang, Desa Kadubeureum, Kecamatan Pabuaran, Kabupaten Serang yang diwakili oleh anggota UMKM Karisma Creativa. Talas beneng dipilih karena umbi indigenous Banten yang kaya akan pati dan serat pangan akan tetapi belum termanfaatkan. Es yoghurt talas beneng dipilih karena bisa berfungsi sebagai pangan sinbiotik yang dapat bermanfaat bagi kesehatan, akan tetapi harganya sangat terjangkau. UMKM Karisma Creativa adalah UMKM yang mengolah pangan lokal seperti keripik umbi-umbian sehingga cocok untuk dilakukan hilirisasi penelitian yoghurt talas beneng yang dilakukan oleh dosen Program Studi Teknologi Pangan Untirta. Tahapan yang dilakukan dalam kegiatan ini yaitu identifikasi masalah, survey ke tempat secara langsung, penyuluhan oleh narasumber, dan praktek langsung pembuatan es yoghurt talas beneng oleh masyarakat. Hasil yang diperoleh yaitu masyarakat Kampung Ciborang khususnya anggota UMKM Karisma Creativa sangat antusias dalam pelatihan dan diskusi. Hasil pelatihan ini diharapkan masyarakat Kampung Ciborang khususnya UMKM Karisma Creativa dapat mengembangkan pangan lokal indigenous Banten yang sehat dan dapat dipasarkan dengan harga terjangkau sehingga dapat meningkatkan ekonomi masyarakat. Kata kunci: Kampung Ciborang Pabuaran, diversifikasi, talas beneng, yoghurt, peningkatan ekonomi ABSTRACT Training on making talas beneng yogurt ice, carried out by lecturers of the Food Technology Department, University of Sultan Ageng Tirtayasa, were conducted for the people of Ciborang Village, Kadubeureum Village, Pabuaran District, Serang Regency, represented by members of MSME Karisma Creativa. Talas beneng was chosen because the indigenous tuber of Banten is rich in starch and dietary fiber but has not been utilized yet. Taro Beneng yogurt ice was chosen because it can function as a synbiotic food that can be beneficial for health, but the price is very affordable. MSME Karisma Creativa is an MSME that processes local food such as tuber chips so that it is suitable for downstream research on talas beneng yogurt conducted by lecturers of the Food Technology Department Untirta. The stages carried out in this activity are identification of problems, direct site surveys, community service, and direct practice of making talas beneng yogurt ice by the community. The results obtained are that the people of Kampung Ciborang, especially members of MSME Karisma Creativa, are very enthusiastic in training and discussions. The results of this training are expected that the people of Kampung Ciborang, especially MSME Karisma Creativa, can develop local indigenous Banten food that is healthy and can be marketed at affordable prices so that it can improve the community's economy. Keywords: Ciborang Village Pabuaran, diversification, talas beneng, yoghurt, economic improvement

The Effect of Beneng Taro (Xanthosoma undipes K.Koch) Flour Substitution on Physical and Sensory Characteristics of Muffins Winda Nurtiana; Rina Rismaya; Eko Yuliastuti Endah Sulistyawati; Athiefah Fauziyyah; Dini Nur Hakiki; Mohamad Rajih Radiansyah; Alfi Rahmawan
Food ScienTech Journal Vol 4, No 2 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i2.17413

Beneng taro is an indigenous tuber that grows in Pandeglang, Banten. People of Pandeglang only use it in form of fried and steamed. The weakness of beneng taro is the oxalate content is very high, to reduce it, people of Pandeglang soak it in 1% salt solution for 1 hour. Another effort to utilize beneng taro that has been done is to process it into flour. Beneng taro contains functional compounds including carotenoid pigments and dietary fiber. The use of beneng taro in food can increase product functionality and as a form of food diversification. The purpose of this study was to evaluate the effect of adding beneng taro flour to muffins on the physical and sensory characteristics. This study used a completely randomized design (CRD) with one factor, namely the concentration of substituted beneng taro flour (0%, 15%, 20%, 25%, and 30%). This research was carried out in two duplicates. The result of this research are the increase of beneng taro flour substitution in muffins decrease the expansion ratio, water content, lightness (L*) of the crust and crumb, a* chromaticity of the crust, b* chromaticity of the crust and crumb, hue (oh) of the crust and crumb, and sensory acceptance. However, The increase of beneng taro flour substitution increased density of dough, density of muffin, and a* chromaticity of the crumb. Based on the results of sensory analysis, the muffin formula substituted with 15% beneng taro flour was the best formula because it was close to the control muffin.

Digital Marketing Training for MSMEs to Increase Marketing Channel of Local Banten Product Septariawulan Kusumasari; Fitria Riany Eris; Yudi LA Salampessy; Anggoro Suryo Pramudyo; Ratna Mega Sari; Bayu Meindrawan; Vega Yoesepa Pamela; Winda Nurtiana; Nezly Nurlia Putri; Karmelia Nurrohmah
MOVE: Journal of Community Service and Engagement Vol. 2 No. 2 (2022): November 2022
Publisher : EQUATOR SINAR AKADEMIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54408/move.v2i2.145

This community service activity is a digital marketing training conducted by a lecturer of Food Technology Study Program, Sultan Ageng Tirtayasa University to the people of Ciborang Village, Kadubeureum Village, Pabuaran District, Serang Regency. The purpose of this service activity is to provide training and practical knowledge of management knowledge in helping the people of Ciborang Villages represented by MSMEs Karisma Creativa, to improve the marketing of Banten local products with digital marketing strategies. The methods used are survey and direct material delivery, as well as simulations and discussions on digital marketing strategies. The results obtained were that the people of Ciborang Village, especially MSMEs Karisma Creativa member, were very enthusiastic in training and discussions. The results of this training are expected that the people of Ciborang Village, especially MSMEs Karisma Creativa, can optimize the use of the marketplace as a marketing tool to Increase Marketing Channel of Local Banten Product.

Co-Authors Adiwinata, Doni Ainun Nafisah AINUN NAFISAH Alfi Rahmawan Alfidah, Rahma Alhazazie, Nauval Andini Risma Dewi Andrew Christian Handoyo Anggoro Suryo Pramudyo Anggraeni, Dian Anggraeni, Sherly Apriliani, Widya Ardi, Fakhri Zuhdi Athiefah Fauziyyah Bayu Meindrawan Bayu Meindrawan Bayu Meindrawan Deana Zeni Rofita Delvina, Audrey Diana Dhiya Fathinah Dian Anggraeni Dinar Arum Ningtias Dini Nur Hakiki Dzikribillah, Muhammad Dhabit Eko Yuliastuti E.S Eva Johan Fany Dwi Wahyuni Febriyani, Rosa Filki Ardiansyah Fitria Riany Eris Fitria, Aini Nur Ghina Aulia Giberto Siburian Hariyanti, Rahma Hasanah, As Shifa Husniyyah, Erlinda Alya Ila Maratush Shalihah Intan Puspanita Istiqomah, Zidna Amalia Al Izzah, Alya Nurul Karmelia Nurrohmah Kartika, Tati Khairi, Wildan Kosmilia, Tri Ana Kusumasari, Septariawulan Lazuardi, Amanda Deviena Mohamad Ana Syabana Mohamad Ana Syabana Mohamad Rajih Radiansyah Muhammad Dhabit Dzikribillah Muhammad Dhabit Dzikribillah Muthmainah, Sayyidah Muthmainnah, Haura Nada Nabilah, Nurjihan Najah, Zulfatun Nanda Kurniauli P Nauval Alhazazie Nia Ariani Putri Nia Ariani Putri Nia Ariani Putri Ningrum, Marwah Astria Ningtias, Dinar Arum Nugroho, Insaan Nurpitriani, Irna Puji Wulandari Puji Wulandari Kuncorowati Putra, Onetusfifsi Putri, Ade Amelia Putri, Nezly Nurlia Putri, Nia Ariani Rahma Hariyanti Rahma, Cukri Ratna Mega Sari Reizza Muhammad Giyats Al Hisyam Dwi Samara Rifqi Ahmad Riyanto Rifqi Ahmad Riyanto Rifqi Ahmad Riyanto Rina Rismaya Rinawati Rinawati Ririn Betris Fatjria Riyanto, Rifqi Ahmad Safrida Safrida Salma, Fitria Salsabila Saputri, Salsabila Siti Erisna Wati Slamet Budijanto Subianto Subianto Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana, Tubagus Bahtiar Ulfuadah, Rachmawati Anisa Vega Yoesepa Pamela Vony Armelia Wulandari, Dita Albarita Yeni Januarsi Yeni Kurniati Yonida Salsabila Yudi LA Salampessy Zira Rahmadhania Zulfatun Najah Zulfatun Najah Zulfatun Najah

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