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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
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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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.
Physicochemical And Organoleptic Characteristics Of Flakes Based On Fermented Rice Bran and Beneng Taro Flour (Xanthosoma undipesh K.Koch) Putri, Nia Ariani; Nurtiana, Winda; Syabana, Mohamad Ana; Meindrawan, Bayu; Samara, Reizza Muhammad Giyats Al Hisyam Dwi
Food ScienTech Journal Vol 6, No 1 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i1.24861

Abstract

Flakes are a food product and are expected to be able to meet market demand by presenting products that are practical, easy to serve, and fulfill the body's nutritional content. This research aims to determine the level of consumer acceptance of flakes products based on taro beneng flour and fermented rice bran flour by varying the ingredient formulation: taro beneng flour, fermented rice bran flour, rice flour; and the baking time 15 and 20 minutes. The selected treatment will undergo further analysis regarding its physical (color, texture, and rehydration power) and chemical (moisture, ash, fat and crude fiber content) properties. The hedonic test results showed that the sample F1 (45:10:45)% obtained the highest favorability test results in term of color, aroma, taste, texture, and overall attributes. The selected treatments were formulations F1 (45:10:45)% and F2 (40:15:45)% with a baking time of 15 and 20 minutes. The physical characteristic test results include color (lightness 48.80 – 51.70), texture (0.68 – 0.89 N), and rehydration power (47.55 – 85)%; while the chemical characteristic test results include water (2.60 - 4.4)%, ash (2.74 – 3.14)%, fat (19.47 – 22.46)%, and crude fiber (19.78 – 23.06)%.
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.
Effects of Steaming on the Functional Properties and Mineral Content of Lumi-Lumi Fish (Harpodon Nehereus) Meal Safrida, Safrida; Rahma, Cukri; Putra, Onetusfifsi; Rinawati, Rinawati; Nurtiana, Winda; Kurniati, Yeni
J-Kesmas: Jurnal Fakultas Kesehatan Masyarakat (The Indonesian Journal of Public Health) Vol 10, No 1 (2023): April 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/j-kesmas.v10i1.7462

Abstract

The purpose of this study is to evaluate the mineral content, phenolic content, antioxidant activity, and soluble protein of Lumi-lumi fish meal (Harpodon nehereus) treated with and non-steamed for 30 min. The results revealed that iron (Fe) mineral content was significantly higher in the steamed than non-steamed treatment but not in calcium (Ca). However, there was a decrease in the minerals magnesium (Mg), phosphorus (P), and zinc (Zn) during the steamed process, which was not significant. Then, during steamed, there was a significant decrease in antioxidant activity but not in total soluble protein, whereas phenolic content increased. Based on the findings of this study, Lumi-lumi fish (Harpodon nehereus) meal steamed treatment could be the best treatment because it contained the best phenolic and Fe and Ca minerals.
Karakteristik sensori, fisikokimia, dan mikrobiologi pada produk kolpie : pie dengan substitusi tepung ubi ungu dan isian vla kolak pisang Adiwinata, Doni; Istiqomah, Zidna Amalia Al; Fitria, Aini Nur; Nurpitriani, Irna; Apriliani, Widya; Lazuardi, Amanda Deviena; Nurtiana, Winda
The Journal of Teknologi Pangan Vol 6 No 1 (2025): Food Safety: Science in Action
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v6i1.6282

Abstract

Kolpie is an innovative pie product made from a combination of purple sweet potato flour and wheat flour with a filling of kolak pisang custard, developed to enhance the value of local food through sensory evaluation and scientific analysis. Sensory tests were conducted on four different formulations with varying flour ratios, and the best formulation was determined to be F3 (70 g purple sweet potato flour: 190 g wheat flour), receiving the highest scores for taste, aroma, and texture. Physicochemical analysis of the selected formulation showed a moisture content of 37.04%, fat 20.53%, protein 2.99%, total sugar 85.38%, and starch 14.52%. The product exhibited a reddish color with low brightness due to the anthocyanin content in purple sweet potatoes. Meanwhile, the ash content was 1.33%, within the acceptable SNI limit. However, microbiological testing revealed a Total Plate Count (TPC) of 4.2 × 10? CFU/g, exceeding the maximum allowable SNI threshold (1 × 10? CFU/g), indicating potential contamination during production. Overall, Kolpie demonstrates promising potential as a local food product with high sensory and nutritional value, though improvements in microbial safety and filling stability are needed for commercial viability.
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