Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

5.017

P-Index

This Author published in this journals

All Journal Jurnal Penelitian Pascapanen Pertanian JURNAL INTEGRASI PROSES Jurnal Agroekoteknologi AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Indonesian Food Science and TechnologyJournal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Abdi Wiralodra : Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmu Pertanian Tirtayasa Food ScienTech Journal Community Development Journal: Jurnal Pengabdian Masyarakat Agrica Ekstensia Jurnal Pengabdian kepada Masyarakat Nusantara SINTA Journal (Science, Technology, and Agricultural) ABDI MOESTOPO: Jurnal Pengabdian pada Masyarakat Jurnal Litbang Edusaintech Nutriology: Jurnal Pangan, Gizi, Kesehatan MOVE: Journal of Community Service and Engagement Journal of Nutrition Science Jurnal Pengbdian Teknik Mesin Jurnal Ilmiah Mahasiswa Fakultas Pertanian (JIMFP) Journal of Tropical Food and Agroindustrial Technology Jurnal Teknologi Pengolahan Pertanian GABBAH : Jurnal Pertanian Dan Perternakan Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian

Vega Yoesepa Pamela

Universitas Sultan Ageng Tirtayasa

Author-ID : 3365105

Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

Published : 42 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4 5

REVIEW JURNAL: AKTIVITAS ANTIOKSIDAN PADA BEBERAPA PRODUK BERBAHAN DASAR KULIT BUAH NAGA MERAH Hariyanti, Rahma; Pamela, Vega Yoesepa; Kusumasari, Septariawulan
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 6, No 1 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Salah satu pemicu utama penyakit degeneratif adalah radikal bebas. Substansi penting yang dapat melindungi dan mengurangi dampak negatif dari serangan radikal bebas adalah antioksidan. Kulit buah naga merah memiliki potensi untuk dikembangkan sebagai sumber antioksidan. Keunggulan kulit buah naga super merah adalah kaya polyphenol dan sumber antioksidan yang baik.

KARAKTERISTIK MEKANIK, TERMAL DAN MORFOLOGI FILM POLIVINIL ALKOHOL DENGAN PENAMBAHAN NANOPARTIKEL ZnO DAN ASAM STEARAT uNTUK KEMASAN MULTILAYER Vega Yoesepa Pamela; Rizal Syarief; Evi Savitri Iriani; Nugraha Edhi Suyatma
Jurnal Penelitian Pascapanen Pertanian Vol 13, No 2 (2016): Jurnal Penelitian Pascapanen Pertanian
Publisher : Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/jpasca.v13n2.2016.63-73

PVA (polivinil alkohol) merupakan polimer biodegradable hidrofilik yang memiliki sifat dapat membentuk film dengan baik, larut dalam air, mudah dalam proses, tidak beracun, dan biocompatible. Sifat tersebut berguna dalam banyak aplikasi industri seperti agen pelapis, perekat dan sebagai komponen dari film kemasan yang fleksibel. Secara umum penggabungan nanopartikel ZnO dalam matriks polivinil alkohol dapat meningkatkan sifat mekanik dan termal sehingga memudahkan aplikasinya dalam proses yang melibatkan panas. Tujuan dari penelitian ini adalah untuk menentukan formulasi optimum menghasilkan biofilm nanokomposit berbasis polivinil alkohol dengan penambahan nanopartikel ZnO dan asam stearat. Percobaan dilakukan dengan mencampurkan larutan PVA dengan berbagai konsentrasi nanopartikel ZnO dan asam stearat. Karakterisasi meliputi kuat tarik, elongasi, termal, morfologi dan kristalinitas. Hasil penelitian menunjukkan bahwa penambahan 3.4% nanopartikel ZnO dan 6.6% asam stearat dapat meningkatkan kuat tarik, menurunkan elongasi, kristalinitas dan sifat termal dari film bionanokomposit yang dihasilkan.

KARAKTERISASI SIFAT FISIKOKIMIA TEPUNG TALAS BENENG SEBAGAI PANGAN KHAS KABUPATEN PANDEGLANG Septariawulan Kusumasari; Fitria Riany Eris; Sri Mulyati; Vega Yoesepa Pamela
Jurnal Agroekoteknologi Vol 11, No 2 (2019)
Publisher : Jurusan Agroekoteknologi Fakultas Pertanian Untirta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jur.agroekotetek.v11i2.7693

ABSTRACTTalas beneng is indigenous food from Pandeglang that had potential to be alternative carbohydrate source beside wheat flour. The aim of this study was to characterize physical and chemical properties of flour from Talas beneng. Physical properties this flour had L 91.13, a 2.75, b 11.27, and white degree 68.56%. This flour had brownish color. The result of chemical properties showed that water content, ash, fat, protein, carbohydrate, starch, amylose, and amylopectin respectively 9.04%, 2.25%, 0.17%, 6.73%, 81.81%, 56.29%, 19.27%, and 37.02%. Beneng taro flour could be made product that need low protein flour such as cookies, crackers, brownies, waffle, crepes, or pancake.

Karakteristik Organoleptik dari tempe modifikasi dengan kacang kedelai hitam (Glycine max (L) Merrit) Alfi Rahmawan; Ihsan Jabran Mumtaz; Rera Haiefinah; Lulu Zakiyah Hasna; Elisabeth Michaela Pareira; Rifqi Ahmad Riyanto; Vega Yoesepa Pamela
Jurnal Litbang Edusaintech Vol. 2 No. 2 (2021): Volume 2 No 2 2021
Publisher : Litbang PWM Jawa Tengah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51402/jle.v2i2.57

Tempeh is a fermented food from soybean seeds using the fungus Rhizopus oligosporus. Tempeh is usually made from ordinary fermented soybeans. However, there are various types of beans besides ordinary soybeans, one of which is black soybeans. Food product innovation is closely related to consumer acceptance. Acceptance can be measured using organoleptic test. Organoleptic testing is an important component in the process of making food product innovations. In this study, tempeh was made with a mixture of soybeans and black soybeans in a ratio of 50:50. The resulting tempeh was then tested organoleptically including the parameters of color, texture, aroma, and overall and compared with commercial tempeh on 45 panelists. Based on this research, it is known that the overall parameters, namely color, texture, aroma, and overall in soybean tempeh and 50:50 black soybeans have lower acceptability than commercial tempeh so that further development of these products is needed so that consumer acceptance is higher increase.

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.

CORN SILK TEA EXTRACT AS ANTIDIABETIC : A REVIEW Ila Maratush Shalihah; Vega Yoesepa Pamela; Septariawulan Kusumasari
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.v2i2.9647

Diabetes Mellitus type 2 usually occurs in people who are overweight and have less physical movement. Usually, that disiease triggers by sedentary lifestyle. Patients with diabetes mellitus are characterized by high blood glucose levels (hyperglycemia) due to a lack of insulin secretion, insulin action, or both. Decreasing blood sugar levels can be done in several ways, namely by diet and consumption of drugs. One of the efforts to help speed up diabetes treatment is to consume corn silk tea. Corn silk is one part of corn that has not been fully utilized and contains flavonoids, which are believed to reduce blood glucose levels. Flavonoids in corn silk reduce blood glucose levels by stimulating insulin secretion by pancreatic β cells, activating insulin receptors, and repairing damaged pancreatic β cells through antioxidant activity; flavonoids also inhibit the breakdown of carbohydrates. The process of making corn silk tea can be done in several procedures. Before making, corn silk can be dried or not dried; making the extract can be boiled for a long time or only for a short time. The difference in the manufacturing process affects the tea content and its effect on blood sugar levels. Corn silk tea that has been formulated to be drunk regularly in a repetition can reduce blood sugar levels in respondents with high blood sugar levels.

BIODEGRADABILITY OF NANOCOMPOSITE MADE FROM PVA, ZnO NANOPARTICLES AND STEARIC ACID Bayu Meindrawan; Vega Yoesepa Pamela
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Nanocomposite film has been developed from PVA polymer added with ZnO nanoparticle and stearic acid to enhance its performance. Preparation of nanocomposite film was using the optimum film formulation with ZnO nanoparticle and Stearic acid composition 3.4% (w/w PVA) and 6.6% (w/w PVA), respectively. The biodegradability of the resulting film was evaluate using soil burial test and statistically analyze using t-test. The result show that the rate degradation of optimum nanocomposite film (1.3785 %/day) was not significantly difference (p>0.05) compare with control (1.4885 %/day).

THE REVIEW OF SNACK BAR FROM CHIA - MOCAF AS AN ANTIDIABETIC FOOD Saskia Revinka Maharani; Vega Yoesepa Pamela; Septariawulan Kusumasari
Food ScienTech Journal Vol 3, No 1 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i1.10011

Due to the high activity, plus the problem of communicable and non-communicable diseases such as diabetes, there is an increasing public awareness of the need for food that is practical and has an effect on improving body health. the Snack bar is convenient food that has complete nutritional content. Some food ingredients that can be used as raw material for making anti-diabetic snack bars are chia seeds (Salvia hispanica L) and cassava (Manihot esculenta). Based on existing research, chia seed and modified cassava flour (mocaf) have a hypoglycemic function which is closely related to reducing blood sugar levels so that it can reduce the risk of diabetes. Chia seeds are well known for their high oil content, are rich in polyunsaturated fatty acids, especially omega- 3 and omega-6 fatty acids, and are high in protein and fiber which increase their potential as a functional food product. The content mocaf flour in 100 grams are protein 1.2%, fat 0.4%, and 3.4% fiber. Chia seed flour has been shown to increase AMPK expression, while mocaf can increase insulin sensitivity in type 2 diabetes mellitus.

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.

REVIEW JURNAL: AKTIVITAS ANTIOKSIDAN PADA BEBERAPA PRODUK BERBAHAN DASAR KULIT BUAH NAGA MERAH Rahma Hariyanti; Vega Yoesepa Pamela; Septariawulan Kusumasari
JITIPARI Vol 6 No 1 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Co-Authors Abidin Mustofa Adiwinata, Doni Ahmad Azis Nurrahman Ahmad Riyanto, Rifqi Ainun Nafisah AINUN NAFISAH Ainun Nafisah, Ainun Aisha Ratna Rahmania Alfi Rahmawan Amalia, Azka Anggoro Suryo Pramudyo Anin Dita Amelia Putri Annisa Annisah Nurul Izzah Aqilah Putri Afsiana Arni Komala Sari Asshifa Hasanah Audrin Salsabilla Putri Ana Ayu Angelika Novianti Sitinjak Azahra, Elsa Fidhela Bayu Meindrawan Bayu Meindrawan Bayu Meindrawan Bayu Meindrawan Bayu Meindrawan Chairunisa Maharani Delis Raozatul Aulia Diana Rahmayanti Dina Riziani Diva Ayu Anisa Dzikribillah, Muhammad Dhabit Elisabeth Michaela Pareira Elisha Firli Nurjanah Evi Savitri Iriani Fahraini, Fariha Ihda Febriansah, Muhammad Rizal Felda Adzra Musyarofah Filki Ardiansyah Fitri Riany Eris Fitria Riany Eris Ghasany Taqiyya Salsabila Zulafa Iskandar Hana Dwiyanti, Norma Hariyanti, Rahma Haura Nada Muthmainnah Helvi Delianti Husniyyah, Erlinda Alya Husniyyah Ihsan Jabran Mumtaz Ila Maratush Shalihah Intan Puspanita Karina Aditia Ningrum Karmelia Nurrohmah Khalida Shabrina Azzahrah Kusuma, Azahra Wibi Kusumasari, Septariawulan Kusumassari, Septariawulan Latifahisan Rahadiana Putri Lisna Widyatikta, Athifa Lulu Zakiyah Hasna Marwah Astria Ningrum Meindrawan, Bayu Mohamad Ana Syabana Muhammad Dhabit Dzikribillah Muhammad Dhabit Dzikribillah Muhammad Zein Fauzan Nabila, Firyal Giani Najah, Zulfatun Najwa Rizkia Nanda Nur Saputri Nia Ariani Putri Nia Ariani Putri Nugraha Edhi Suyatma Nur Fitria, Aini Nurpitriani, Irna Puji Wulandari Puji Wulandari Puji Wulandari Kuncorowati Putri, Nadilla Putri, Nezly Nurlia Putri, Nia Ariani Qamarina Yasmin Rahma Hariyanti Rahma Hariyanti Rahmayanti, Diana Ratna Mega Sari Rera Haiefinah Rifqi Ahmad Riyanto Rifqi Ahmad Riyanto Rifqi Ahmad Riyanto Riyanto, Rifqi Ahmad Rizal Syarief Riziani, Dina Rulla Agnia Naura Aisyah Salma Rahmania Zahroh Saskia Revinka Maharani Shahrin Fathia, Aisha Siti Erisna Wati Siti Farah Nabila Sri Mulyati Sri Mulyati Sutiawati Tampenawas, Russel Yehezkiel Tegar Attar Ardiansyah Tetin Sunari Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana, Tubagus Bahtiar Vita Shofiyah Rohmah Winda Nurtiana Winda Nurtiana Winda Nurtiana Yasmin Nurlaily Yudi LA Salampessy YUNIARTI, RAHMA Zalfa Marsa Rahmani Zenny Aulia Zahwa Zulfatun Najah Zulfatun Najah

Title

Found 42 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 42 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 42 Documents
Search