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All Journal Jurnal Agribisnis Terpadu JURNAL PANGAN J-Kesmas: Jurnal Kesehatan Masyarakat (Indonesian Journal of Public Health) Food ScienTech Journal ABDI MOESTOPO: Jurnal Pengabdian pada Masyarakat Journal of Nutrition Science Jurnal Pengbdian Teknik Mesin Journal of Tropical Food and Agroindustrial Technology Teknologi dan Industri Pertanian Indonesia Food and Agro-industry (FAGI) Journal

Winda Nurtiana

Program Studi Teknologi Pangan Universitas Sultan Ageng Tirtayasa

Author-ID : 3365080

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Economics, Econometrics & Finance Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

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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.

Pemanfaatan Sumber Pangan Lokal Khas Provinsi Banten (Talas Beneng Sebagai Bahan Baku Produk Keripik): Pengabdian Pengolahan kripik talas beneng Nezly Nurlia Putri; Nia Ariani Putri; Fitria Riany Eris; Vega Yoesepa Pamela; Septariawulan Kusumasari; Tubagus Bahtiar Rusbana; Puji Wulandari; Winda Nurtiana; Rifqi Ahmad Riyanto; Zulfatun Najah; Ainun Nafisah; Mohamad Ana Syabana; Muhammad Dhabit Dzikribillah; Rahma Hariyanti
Abdi-mesin: Jurnal Pengabdian Masyarakat Teknik Mesin Vol. 2 No. 2 (2022): Abdimesin
Publisher : Program Studi Teknik Mesin Universitas Pembangunan Nasional "Veteran" Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/abdi-mesin.v2i2.58

Pengabdian masyarakat yang sudah dilaksanakan oleh program Studi Teknologi Pangan Universitas Sultan Ageng Tirtayasa (Untirta) di Desa Talaga Warna, Kecamatan Pabuaran, Kabupaten Serang merupakan salah satu perwujudan dan pengaplikasian bidang ilmu atau kajian pada bidang rekayasa dan pengolahan pangan. Pengabdian masyarakat yang dilakukan oleh program studi teknologi pangan berkerjasama dengan Balai Penyuluhan Pertanian (BPP) Kecamatan Pabuaran dalam bentuk pelatihan pengolahan kripik talas beneng yang difokuskan pada penurunan kadar oksalat. Batas konsumsi kalsium oksalat adalah 71mg / 100g berat basah talas. Apabila terkonsumsi dapat menimbulkan pembengkakan pada bibir dan mulut atau rasa gatal pada lidah dan tenggorokan.Kadar kalsium oksalat tepung talas varietas beneng, mentega, semir dan hijau berkisar antara 219.3 - 759.9 ppm. Umbi talas beneng dapat meningkatkan potensi sumber pangan lokal dan pendapatan masyarakat setempat. Salah satunya kandungan karbohidrat yang tinggi dan mensubstitusi beras. Kegiatan pengabdian ini bertujuan untuk memperkenalkan dan meningkatkan pemanfaatan sumber pangan lokal talas beneng sebagai bahan baku olahan produk pangan, memberikan informasi dan solusi cara menurunkan kandungan oksalat serta meningkatkan ketrampilan dan pengetahuan masyarakat tentang teknologi pengolahan pangan. Pelaksanaan kegiatan ini terdiri dari tujuh tahapan dengan pendekatan partisipatif. Hasil pengabdian di Desa Telaga Warna adalah Ibu-ibu mampu menjelaskan sumber pangan lokal dan pemanfaatan talas beneng sebagai bahan baku olahan produk pangan, mendapatkan solusi alternatif dari kendala yang ditemukan dilapangan dan kegiatan ini berjalan dengan lancer dimana terlihat antusias dan semangat ibu-ibu mengikuti kegiatan ini

Penerapan Hazard Analysis Critical Control Point (HACCP) Pada Produksi Bontot: Pangan Lokal Banten Nia Ariani Putri; Zulfatun Najah; Winda Nurtiana; Dian Anggraeni
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 1 (2022): Vol. (14) No. 1, April 2022
Publisher : Agricultural Faculty

Geographically, the province of Banten is surrounded by the ocean so that the area is rich in processed fish products such as milkfish satay, shredded milkfish, and bontot. Bontot is a Banten’s local food made from payus fish which is considered to be lacking in development. This can be seen mainly in terms of the production process which is still very simple and does not apply good manufacturing practices (GMP). The purpose of this research is to help producer to understand and apply GMP so that the quality of bontot products can be better. The research method used is by conducting a survey using the intensive interview method. The results show that some producers have not implemented GMP in their production process, so that the preparation of the HACCP draft is considered important to assist producers in the production process. Of the several raw materials and production processes that constitute CCP are fish, the process of receiving raw materials, packaging, and storage. Preventive and corrective actions are needed to minimize these hazards. Thus, the mentoring process needs to be carried out in implementing the HACCP that has been prepared to ensure the quality and food safety of the bontot product.

The Effect of Beneng Taro Flour (Xanthosoma undipes K. Koch) and Rice Bran (Oryza sativa L.) Substitution on the Physical and Sensory Characteristics of Bread Nurtiana, Winda; Najah, Zulfatun; Syabana, Mohamad Ana
Journal of Nutrition Science Vol 4, No 2 (2023): November, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i2.7593

Beneng taro is an indigenous tuber from Banten which is rich of functional components such as dietary fiber and carotenoid pigments. So far, processing of beneng taro has not been developed. One of method to process it is to make into flour. Another material that is not utilized is rice bran. Rice bran is a by-product of rice milling which has only been used as animal feed, but the majority of functional components in rice accumulate in rice bran such as dietary fiber, oryzanol, and phytosterol compounds. The application of beneng taro flour and rice bran for food products can increase food diversification, beside of that it can reduce the use of wheat flour. The purpose of this study was to evaluate the effect of adding beneng taro flour and rice bran to bread on the physical and sensory characteristics. This study used a completely randomized design (CRD) with one factor, namely the ratio of wheat flour: beneng taro flour: rice bran (control, 65:30:5; 65:25:10; 65:20:15). This research was carried out in two repetitions. The result of this research were the increase of rice bran and the decrease of beneng taro flour substitution in bread decrease the expansion ratio, 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 rice bran and decrease of beneng taro flour substitution increased density of dough, density of bread, and a* chromaticity of the crumb. Based on the results of sensory analysis, the bread with 65:30:5 formula was the best formula because it was close to the control.

Co-Authors Adiwinata, Doni AINUN NAFISAH Ainun Nafisah Ainun Nafisah, Ainun Alfidah, Rahma Anggraeni, Dian Anggraeni, Sherly Apriliani, Widya Bayu Meindrawan Dian Anggraeni Dzikribillah, Muhammad Dhabit Fany Dwi Wahyuni Febriyani, Rosa Filki Ardiansyah Fitria Riany Eris Fitria, Aini Nur Hariyanti, Rahma Hasanah, As Shifa Ila Maratush Shalihah Istiqomah, Zidna Amalia Al Izzah, Alya Nurul Kusumasari, Septariawulan Lazuardi, Amanda Deviena Meindrawan, Bayu Mohamad Ana Syabana Muhammad Dhabit Dzikribillah Muhammad Dhabit Dzikribillah Najah, Zulfatun Nia Ariani Putri Nia Ariani Putri Nia Ariani Putri Ningrum, Marwah Astria Nugroho, Insaan Nurpitriani, Irna Pamela, Vega Yoesepa Puji Wulandari Puji Wulandari Kuncorowati Putra, Onetusfifsi Putri, Nezly Nurlia Putri, Nia Ariani Putri, Nia Ariani Rahma Hariyanti Rahma, Cukri Rifqi Ahmad Riyanto Rifqi Ahmad Riyanto Rinawati Rinawati Riyanto, Rifqi Ahmad Safrida Safrida Samara, Reizza Muhammad Giyats Al Hisyam Dwi Slamet Budijanto Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana, Tubagus Bahtiar Vega Yoesepa Pamela Vega Yoesepa Pamela Yeni Kurniati Zulfatun Najah Zulfatun Najah Zulfatun Najah

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