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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
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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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

Abstract

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
Review: Pigmen Betalain sebagai Sumber Pewarna Alami dan Stabilitasnya terhadap Pengaruh Lingkungan Ririn Betris Fatjria; Winda Nurtiana; Dinar Arum Ningtias; Andini Risma Dewi; Subianto Subianto; Nauval Alhazazie; Nanda Kurniauli P; Giberto Siburian
Jurnal Pangan dan Gizi Vol 13, No 1 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.1.2023.1-7

Abstract

Betalain is one of the natural colorant that can be found in plants. The colors shown by betalain are red-purple and yellow-orange. Betalain stability is influenced by several factors, namely temperature, time, pH, light intensity, metal cations and oxygen. Temperature can affect the stability of betalain color pigments where betalain can last up to 60ºC. After passing this temperature limit, betalain begins to change color to become more faded, especially at temperatures of 80º-100ºC. The length of heating time also affects the betalain pigment because the pigment will be degraded. In addition, water hydrolysis also plays an important role in pigment damage in betalain by breaking the N=C bond which will cause the pigment to decompose into betalamic acid and cycloDOPA-5-O-β-glucoside. The degree of acidity (pH) can also cause betalain to degrade below pH 2 and above pH 9. At pH above 8, it will indicate the release of betalamic acid. In betalain degradation, oxygen is one of the critical factors, therefore oxygen also affects betalain pigments. Prevention of betalain pigment degradation can be done by adding ascorbic acid, removing oxygen, and adding EDTA.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (682.842 KB) | DOI: 10.17969/jtipi.v14i1.21654

Abstract

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.
PELATIHAN PEMBUATAN MUFFIN TALAS BENENG DI YAYASAN UMMATAN WASATHON, KECAMATAN KASEMEN, KOTA SERANG SEBAGAI PEMANFAATAN PANGAN LOKAL Winda Nurtiana; Bayu Meindrawan
Sebatik Vol. 27 No. 1 (2023): Juni 2023
Publisher : STMIK Widya Cipta Dharma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46984/sebatik.v27i1.2277

Abstract

Kegiatan pengabdian masyarakat berupa pelatihan pembuatan muffin Talas Beneng dilakukan oleh dosen Program Studi Teknologi Pangan, Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa dalam rangka hilirisasi salah satu riset yang merupakan bagian dari pengembangan pangan lokal untuk meningkatkan diversifikasi pangan lokal menuju ketahanan pangan. Pengabdian ini dilakukan pada pengurus dan anggota Yayasan Ummatan Wasathon, Kecamatan Kasemen, Kota Serang. Talas Beneng merupakan umbi indigenous khas Kabupaten Pandeglang yang kaya akan serat pangan dan senyawa fungsional lain seperti karotenoid dan pati resisten yang baik bagi kesehatan, akan tetapi pemanfaatannya belum optimal. Selama ini pemanfaatannya hanya digoreng dan dikukus. Salah satu cara untuk memperkenalkan talas beneng adalah mengaplikasikan pada pangan yang disukai oleh masyarakat seperti produk bakery contohnya muffin. Muffin merupakan quick bread yang pembuatannya sangat mudah dan cepat karena tidak menggunakan ragi dan tidak memerlukan fermentasi, serta harga jualnya cukup terjangkau. Selama ini pembiayaan Yayasan Ummatan Wasathon cukup bergantung pada penjualan cuanki yang diproduksinya, sehingga perlu ada sumber pembiayaan lain untuk mendukung kegiatan sehari-hari yayasan. Hasil pengabdian yang diperoleh peserta sangat antusias dalam mengikuti pelatihan dan diskusi. Hal yang diharapkan muffin Talas Beneng dapat diproduksi dan dijual dengan harga yang bersaing sehingga dapat menjadi pemasukan lain Yayasan Ummatan Wasathon. Selain itu, pemanfaatan talas beneng pada muffin diharapkan dapat meningkatkan diversifikasi pangan lokal sehingga Talas Beneng menjadi lebih dikenal oleh masyarakat.
MSME Financial Recording Training in The Karisma Creativa Group of Kadubeureum Village Intan Puspanita; Winda Nurtiana; Septariawulan Kusumasari; Rifqi Ahmad Riyanto
MOVE: Journal of Community Service and Engagement Vol. 3 No. 1 (2023): September 2023
Publisher : EQUATOR SINAR AKADEMIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54408/move.v3i1.262

Abstract

This community service initiative aims to introduce the concept of basic financial recording and assist MSME business owners in recording their business activity transactions. The service activity is carried out in several stages, starting with identifying priority problems that need to be resolved. The next stage is to conduct socialization and training to help MSMEs in Kadubeureum Village with their financial recording. Through this activity, it was discovered that many MSME players do not separate their personal money from their business activities, making it difficult to determine their operational costs. With this activity, micro business owners in Kadubeureum Village can better understand the importance of financial recording for their business and are encouraged to record every business transaction on a daily basis.
REVIEW : KARAKTERISTIK FISIKOKIMIA DAN STABILITAS PIGMEN ANATTO (Bixa orellana L.) SEBAGAI PEWARNA ALAMI PADA PANGAN Winda Nurtiana; Dhiya Fathinah; Ghina Aulia; Andrew Christian Handoyo; Zira Rahmadhania; Siti Erisna Wati; Deana Zeni Rofita
AGRORADIX : Jurnal Ilmu Pertanian Vol 7 No 1 (2023): Desember 2023
Publisher : Agroteknologi Fakultas Pertanian Universitas Islam Darul 'Ulum (UNISDA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52166/agroteknologi.v7i1.5243

Abstract

Anatto plant (Bixa orellana L.) is a plant that contains two types of pigments, namely bixin and norboxin. Bixin is the main pigment in kesumba fruit which is non-polar, while norbixin is polar. The utilization of anatto pigment have the potential to serve as a natural coloring agent for food. The physicochemical characteristics of annatto pigments are related to size, shape, boiling point, melting point, solubility, constituent compounds, bonds between atoms, polarity, and chemical reactions. Kesumba seeds can produce annatto pigments through an extraction process. Annatto extraction produces a yellowish orange color obtained from the outer layer of the seeds of the kesumba plant. The method used in the bixin extraction process is the maceration method by soaking the kesumba seeds in a mixture of organic solvents that match the polarity properties of bixin or norbixin pigments. Annatto seed powder has a greater attachment to oil than attachment to water, annatto seed powder has a relatively higher OHC than WHC. The melting point of bixin is 195°C and its boiling point is 280°C while the boiling point of norbixin ranges from 287-289°C and its melting point ranges from 169-170°C. The application of anatto pigment is used in commercial cheese products, cassava crackers, karag crackers, and pork patties. Besides functioning as a colorant, bixin extract can be to supply antioxidants due to its composition containing cartenoids.
Pemanfaatan Sumber Pangan Lokal Khas Provinsi Banten (Talas Beneng Sebagai Bahan Baku Produk Keripik) Putri, Nezly Nurlia; Putri, Nia Ariani; Eris, Fitria Riany; Pamela, Vega Yoesepa; Kusumasari, Septariawulan; Rusbana, Tubagus Bahtiar; Wulandari, Puji; Nurtiana, Winda; Riyanto, Rifqi Ahmad; Najah, Zulfatun; Nafisah, Ainun; Syabana, Mohamad Ana; Dzikribillah, Muhammad Dhabit; Hariyanti, Rahma
abdimesin Vol. 2 No. 2 (2022): Abdi-mesin
Publisher : UPN "Veteran" Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/abdimesin.v2i2.32

Abstract

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.
Profil FTIR, kandungan fenolik, dan aktivitas penangkapan radikal bebas ekstrak daun talas beneng (Xanthosoma undipes K. Koch) dari pelarut dengan polaritas yang berbeda Mohamad Ana Syabana; Septariawulan Kusumasari; Yonida Salsabila; Winda Nurtiana
AGROINTEK Vol 18, No 4 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i4.22376

Abstract

Beneng taro leaves (Xanthosoma undipes K. Koch) are Banten's local biodiversity, which has recently been used as a substitute for tobacco in cigarettes. The availability of this commodity is abundant along with increased the planted area. Therefore, it is necessary to evaluate other potency such as functional activities and also their phytochemical profiles which have not reported yet. One of importance factors that influencing functional and phytochemical profiles is the polarity of extraction solvent. The purpose of this study was to analyze the chemical profile and free radical scavenging activity of beneng taro leaves extracted with various polarities solvent. The leaves extraction was carried out using non-polar, semi-polar and polar solvents, namely hexane, chloroform, acetone and water. Their phytochemical profile was conducted by analyzing total phenolic content and FTIR spectrum, while functional activities by determining free radical scavenging activity. The results showed that the highest phenolic content was obtained from chloroform extract, while the free radical scavenging activity (IC50) was acquired from acetone extract with values of 11.24 mg GAE/g and 36.83 µg/ml, respectively. The FTIR spectrum of the hexane, chloroform, and acetone extract of beneng taro leaves had similar profiles, while the water extract was different.
Effect of Beef Treatment at Different Temperatures on Myoglobin Changes : A Brief Review: Pengaruh Perlakuan Daging Sapi Pada Suhu Berbeda Terhadap Perubahan Mioglobin : Review Singkat Izzah, Alya Nurul; Nurtiana, Winda; Ningrum, Marwah Astria; Anggraeni, Sherly; Nugroho, Insaan; Hasanah, As Shifa; Alfidah, Rahma; Febriyani, Rosa
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 01 (2024): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i01.1620

Abstract

Myoglobin is the most important protein in the human and animal bodies, because myoglobin has a very important role in storing and transporting oxygen in muscle cells and giving meat its characteristic color. Each treatment used at different temperatures will have different changes. Meat storage treatments at different temperatures can have an effect on. The temperature methods used include room temperature, high temperature, low temperature and thawing. The color of the meat will change due to the interaction between myoglobin and oxygen which will form metmyoglobin after protein denaturation, so that it can change the color of the meat from reddish to brown and unattractive. When storing meat, it must be well controlled starting from air conditions and humidity so that it can maintain the red color of the meat. Apart from that, storage conditions and temperature control play an important role in storing meat, so that the quality of the meat lasts longer.
Karakteristik Organoleptik dan Fisikokimia Bolen dengan Substitusi Tepung Bayam (Amaranthus Hybridus L.) Kartika, Tati; Ningtias, Dinar Arum; Salma, Fitria Salsabila; Ulfuadah, Rachmawati Anisa; Alhazazie, Nauval; Nurtiana, Winda
Leuit (Journal of Local Food Security) Vol 6, No 1 (2025)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v6i1.32385

Abstract

Bolen is a cake generally made from banana slices wrapped in a layer of wheat flour dough. Bolen with spinach flour substitute is one form of food product development which is expected to provide better nutritional content. The aim of this research is to determine the physicochemical and organoleptic characteristics of bolen products. This research used 4 formulations of wheat flour and amaranth flour, namely 96.67%: 3.33%; 95.34%:4.66%; 94%:6%; and 92.67%:7.33%. The results of the organoleptic analysis showed that the best bolen formulation was found in the wheat flour and spinach flour substitution treatment of 96.67% : 3.33%. The results of the analysis of the best product treatment were obtained on physical characteristics including product color parameters showing a lightness value (L*) of 50.25, a redness value (a*) of 2.02, and a yellowness value (b*) of 21.60, chroma and °hue values of 21.69 and 84.66 with a yellow red color range. Meanwhile, the texture results for the bolen product showed a peak value of 26.76 N. The chemical characteristic results included water content of 28.99%, ash 2.22%, protein 1.69%, fat 27.42%, and crude fiber 0.05%.
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