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All Journal Jurnal Sains dan Teknologi Pangan Pro Food JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology) Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Kesehatan Tambusai Jurnal Pengabdian Masyarakat Indonesia Nutriology: Jurnal Pangan, Gizi, Kesehatan ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Food Scientia: Journal of Food Science and Technology Jurnal Kolaboratif Sains Jurnal Ilmiah Pengabdian dan Inovasi Jurnal Teknologi dan Mutu Pangan Prosiding Seminar Hasil Penelitian dan Pengabdian Kepada Masyarakat Food and Agro-industry (FAGI) Journal paradigma agribisnis Food and Agro-industry (FAGI) Journal paradigma agribisnis
Husnita Komalasari
Universitas Bumigora
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Pengaruh Lama Penyimpanan dan Metode Pasteurisasi Terhadap Karateristik Fisikokimia Susu Kambing PE di Desa Mujur Ine Karni; Husnita Komalasari; Kartika Pravitri; Muhammad Naufali; Randa Soraya Agustina; Indah Nalurita
Jurnal Ilmu Dan Teknologi Peternakan Indonesia (JITPI) Indonesian Journal of Animal Science and Technology) Vol 9 No 2 (2023): Jurnal Ilmu dan Teknologi Peternakan Indonesia (JITPI) Indonesian Journal of Anim
Publisher : Faculty of Animal Husbandry, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jitpi.v9i2.194

Abstract

Susu kambing merupakan produk pangan yang memiliki banyak manfaat bagi proses metabolisme tubuh karena mengandung berbagai nutrisi yang baik untuk kesehatan. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh lama penyimpanan dan metode pasteurisasi terhadap karateristik fisikokimia susu kambing peranakan etawa (PE) di desa Mujur. Metode yang digunakan dalam penelitian ini adalah deskriptif dan eksperimental dengan Rancangan Acak Lengkap dengan pola faktorial yang terdiri dari 2 faktor yaitu pasteurisasi dan lama penyimpanan. Data di analisa menggunakan SPSS dengan uji lanjut Duncan multiple range test (DMRT). Hasil penelitian menunjukkan bahwa faktor penyimpanan menghasilkan pengaruh yang signifikan terhadap parameter pH dan warna susu. Faktor pasteurisasi menghasilkan pengaruh yang signifikan pada parameter viskositas, warna dan TPT. Sedangkan interaksi antara faktor penyimapan dan pasteurisasi memberikan pengaruh yang nyata pada parameter warna dan TPT. Perlakuan terbaik pada penelitian ini adalah perlakuan pasteurisasi HTST dengan penyimpanan 0 hari, karena beberapa karakteristiknya sesuai dengan SNI seperti viskositas (1,57 mPa.s) dan keadaan sampel berdasarkan warna (putih susu), aroma (aroma khas susu kuat), dan kenampakan (homogen). Selain itu memiliki nilai L* sebesar 83,49, nilai a* sebesar -3,58, nilai b* sebesar 3,82 dan nilai hue sebesar -46,95.
POTENSI UMBI KENTANG HITAM (Coleus tuberosus) SEBAGAI PANGAN FUNGSIONAL: REVIEW Husnita Komalasari
The Journal of Teknologi Pangan Vol 3 No 1 (2022): Food Innovation, Hazard and Agro-industry Development
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Indonesia merupakan salah satu negara berkembang yang memiliki SDM dan SDA yang tinggi. Salah satu SDA dibidang pertanian adalah umbi-umbian, termasuk ke dalamnya adalah umbi kentang hitam. Umbi kentang hitam (Coleus Tuberosus) merupakan salah satu tanaman pangan sumber karbohidrat non-beras yang memiliki nilai gizi yang tinggi. Saat ini umbi kentang hitam telah diolah menjadi berbagai jenis produk pangan seperti roti tawar, beras analog, kue, Sohun dan crackers. Selain memiliki kandungan gizi tinggi, umbi kentang hitam juga mengandung senyawa bioaktif seperti fitosterol, asam triterpenoat (asam maslinat, asam ursolat, asam oleanolat), fenol, flavonoid, stigmasterol, beta-sitosterol dan kampesterol. Senyawa bioaktif ini dapat memberikan berbagai dampak yang baik bagi kesehatan tubuh seperti meningkatkan aktivitas antioksidan seluler, menurunkan kadar glukosa darah, menurunkan kolesterol dan anti-poliferasi sel kanker in-vitro. Sehingga dapat disimpulkan bahwa umbi kentang hitam memiliki potensi untuk dikembangkan sebagai pangan fungsional. Hasil review ini diharapkan dapat digunakan sebagai rujukan pembaca untuk penelitian selanjutnya serta dapat mengetahui manfaat mengonsumsi kentang hitam.
Effect of Inoculation Time for Indigenous Probiotic Bacteria Lactobacillus plantarum DAD-13 on the Physiochemical and Organoleptic Properties of Yoghurt Drink: Pengaruh Waktu Inokulasi Bakteri Probiotik Indigenous Lactobacillus plantarum DAD-13 terhadap Sifat Fisikokimia dan Organoleptik Yoghurt Drink Komalasari, Husnita; Karni, Ine; Heldiyanti, Rina; Arianto, Ahmad Rudi; Rahayu, Endang Sutriswati
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol. 9 No. 1 (2024): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v9i1.10121

Abstract

Yoghurt drink is a product obtained from fermentation of milk by certain lactic acid bacteria. The aim of this research was to determine how the inoculation time of the indigenous probiotic bacteria Lactobacillus plantarum Dad-13 influences the physicochemical and organoleptic properties of functional plain yoghurt probiotic drink products. This research used an experimental method with a completely randomized design with a single factor, 4 treatments and 3 replications. Reaserch data were analyzed using diversity analysis and Duncan's multiple distance test at a significance level of 5% using SPSS and Minitab 17 software. The results showed that the use of probiotic bacteria significantly affected on viscosity, color L*, color a*, color b*,  °HUE, pH, total dissolved solid, and fat content, but did not significantly influenced on protein content. The use of probiotics as a starter in yoghurt drinks increased viscosity, color brightness, pH and fat content, and have a lower total dissolved solid. The best treatment in this study was joint-inoculation who had viscosity 290,67 mPa.s; color L* 89,46; color a* 2,92; color b* 1,61; °HUE 29,47; pH 5,00; total dissolved solid 16,67 °brix; fat content 2,34 %; and protein content 4,12%. For the scoring test, this treatment has a non-sour taste; the aroma is slightly sour; Slightly thick texture and homogeneous consistency. Meanwhile, the hedonic test has a neutral taste, aroma and texture as well as a color, appearance and consistency were quite liked by the panelists.
The Effect of Adding Watermelon Rind on the Physical and Sensory Characteristics of Durian Ice Cream Pravitri, Kartika Gemma; Komalasari, Husnita; Nalurita, Indah; Naufali, Muhammad Nizhar
Jurnal Sains dan Teknologi Pangan Vol 9, No 3 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i3.47771

Abstract

This study aims to determine the effect of adding watermelon rind waste on the physical quality of durian ice cream. The design used was a one-factor Randomized Block Design (RBD) with four treatments and three repetitions. The treatments involved different ratios of watermelon rind pulp: 0%, 10%, 20%, and 30%. The observation data were analyzed using a 5% level Analysis of Variance (ANOVA) with Co-Stat software. If there were significant differences, further tests were conducted using the Honest Significant Difference (HSD) test. The research results indicate that watermelon rind pulp in durian ice cream yielded significantly different results regarding overrun percentage, resistance, and sensory parameters including aroma, taste, and texture. The best results for ice cream with added watermelon rind were obtained from the 30% treatment, with a physical characteristic of 73.42% overrun and 20.14 minutes resistance. Durian ice cream with 30% added watermelon rind has sensory characteristics of a slightly watermelon albedo aroma, a somewhat soft texture, and a slightly astringent taste. Therefore, it can be concluded that the addition of watermelon rind waste affects the physical and sensory characteristics of ice cream.
Karakteristik Mutu Produk Susu Kedelai Tanpa Merek yang Beredar di Kota Mataram Komalasari, Husnita; Manurung, Nancy Eka Putri; Yoga, Wahyu Krisna
Food Scientia : Journal of Food Science and Technology Vol 4 No 1 (2024): January - June
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v4i1.6492.2024

Abstract

Soy milk is a food product made from processed soybeans which has a high source of nutrition and as a source of vegetable protein. The aim of this study is to determine the quality characteristics of unbranded soy milk products marketed in Mataram City and the influence of storage methods and time. The method used was a descriptive and experimental method with a completely randomized design (3 treatments and 3 replications). Data were analyzed using ANOVA a=5% with Tukey and Dunnet further tests. The test results showed that the quality characteristics of unbranded soy milk marketed in Mataram city have several parameters that are and are’nt in accordance with SNI. Parameters that comply with SNI are pH (6.9), normal color and aroma. Meanwhile, what does not comply with SNI is the number of microbes. In addition, several parameters do not yet have standards such as viscosity (1.18 cP), color L* (74.45), a* (-6.14), b* (7.46), °hue (-50.56 ), TPT (15.5), appearance (homogeneous) and texture (liquid). Storage time and method have a significant differences on the physicochemical properties of the product except for the color parameter b*. It is known that storage at room temperature for 48 hours (SK2) results in soy milk not comply with SNI standards, and cold storage (SK2D) is able to maintain the quality of soy milk better than at room temperature. The best quality and treatment characteristics are SK0, but microbial contamination still exceeds the SNI threshold.
Pengaruh Variasi Konsentrasi Gelatin Sapi dan Lama Penyimpanan Terhadap Karakteristik Fisikokimia Sirup Buah Duwet (Syzygium cumini): The Effect of Variations in Beef Gelatin Concentration and Storage Time on the Physicochemical Characteristics of Duwet Fruit Syrup (Syzygium cumini) Pravitri, Kartika Gemma; Komalasari, Husnita; Ni Wayan Putu Meikapasa
Jurnal Kolaboratif Sains Vol. 7 No. 8: Agustus 2024
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v7i8.5674

Abstract

Gelatin merupakan jenis molekul polipeptida dari protein kolagen yang menyusun bagian kulit serta tulang hewan. Kulit dan tulang sapi merupakan sumber bahan baku untuk memproduksi gelatin komersial karena mengandung kolagen yang tinggi hingga mencapai 89%. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh perbedaan konsentrasi gelatin sapi dan lama penyimpanan terhadap karakter fisikokimia sirup buah Duwet (syzygium cumini). Metode penelitian yang digunakan yaitu Rancangan Acak Lengkap (RAL) Faktorial yang terdiri dari 2 faktor yaitu konsentrasi gelatin dan lama penyimpanan. Kemudian hasil pengamatan dianalisis menggunakan ANOVA dan uji lanjut DMRT pada taraf nyata 5%. Hasil penelitian ini menunjukkan bahwa penambahan konsentrasi gelatin berpengaruh nyata terhadap viskositas, nilai pH, total padatan terlarut, dan warna sirup buah Duwet. Selain itu, lama penyimpanan juga berpengaruh nyata terhadap viskositas, nilai pH, total padatan terlarut, warna dan keadaan sirup buah Duwet. Perlakuan terbaik dihasilkan dari perlakuan penambahan gelatin sapi sebesar 8% dengan waktu penyimpanan 0 hari karena memiliki total padatan terlarut >30% sesuai dengan SNI. Selain itu perlakuan penyimpanan 0 hari juga memiliki keadaan sampel yang baik dari segi warna, kenampakan dan aroma.
Penerapan Teknologi Tepat Guna untuk Kemandirian Ekonomi dan Pengembangan Desa Kreatif di Desa Selelos, Lombok Utara Putri, Destiana Adinda; Hammad, Rifqi; Komalasari, Husnita; Sukmawaty, Sukmawaty; Putra, Guyup Mahardhian Dwi; Dakwah, Muhammad Mujahid
Jurnal Pengabdian Masyarakat Indonesia Vol 4 No 6 (2024): JPMI - Desember 2024
Publisher : CV Infinite Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52436/1.jpmi.3186

Abstract

Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan kualitas biji kopi dan nilai jual kopi di Desa Selelos, Lombok Utara, melalui penerapan teknologi tepat guna. Fokus utama dari program ini adalah penerapan alat pengering yang efisien dan alat pengolahan kopi untuk meningkatkan kualitas biji kopi serta efisiensi proses pengolahan. Selain itu, pengembangan sistem informasi berbasis pemetaan wilayah wisata, hasil bumi, dan kelompok tani bertujuan untuk memperbaiki strategi pemasaran dan memperluas akses pasar bagi produk kopi. Program ini dimulai dengan analisis situasi, dilanjutkan dengan sosialisasi, pelatihan, penerapan teknologi, pendampingan, dan diakhiri dengan evaluasi. Hasil kegiatan menunjukkan adanya peningkatan signifikan dalam kualitas biji kopi dan efisiensi proses pengolahan, yang berimbas pada peningkatan nilai jual produk kopi. Sistem informasi yang diterapkan mempermudah pemetaan wilayah perkebunan serta manajemen pemasaran, memberikan dampak positif terhadap pemasaran produk kopi. Program ini juga berhasil meningkatkan kesejahteraan petani kopi dengan meningkatkan pendapatan mereka, serta memperkuat kapasitas kelompok tani dalam mengelola hasil bumi secara lebih efektif dan berkelanjutan. Secara keseluruhan, kegiatan ini memberikan kontribusi positif terhadap perekonomian desa dan memperkuat daya saing produk kopi di pasar yang lebih luas.
Pengaruh Waktu Penyimpanan Dan Metode Pasteurisasi Terhadap Sifat Fisikokimia Susu Kambing PE Di Kabupaten Lombok Barat: The Effect Of Storage Time And Pasteurization Method On The Physicochemical Properties Of PE Goat Milk In West Lombok District Karni, Ine; Husnita Komalasari; Kartika Gemma Pravitri; Muhammad Nizhar Naufali; Aminurrahman; Fuad Sauqi Isnain
Jurnal Kolaboratif Sains Vol. 7 No. 12: Desember 2024
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v7i12.6376

Abstract

Susu kambing merupakan hasil utama dari kambing PE bermanfaat bagi tubuh, seperti proses metabolisme tubuh karena mengandung berbagai nutrisi. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh waktu penyimpanan dan metode pasteurisasi terhadap karateristik fisikokimia susu kambing peranakan etawa (PE) di kabupaten Lombok Barat. Metode yang digunakan dalam penelitian ini adalah deskriptif dan eksperimental dengan Rancangan Acak Lengkap faktorial yang terdiri dari 2 faktor yaitu pasteurisasi dan lama penyimpanan. Data di analisa menggunakan SPSS dengan uji lanjut Duncan multiple range test (DMRT). Hasil penelitian menunjukkan bahwa faktor penyimpanan dan pasteurisasi menghasilkan pengaruh yang signifikan pada parameter pH dan warna susu, faktor pasteurisasi berpengaruh singnifikan pada WI. Sedangkan interaksi antara faktor penyimapan dan pasteurisasi memberikan pengaruh yang nyata pada parameter pH, warna dan TPT. Perlakuan terbaik pada penelitian ini adalah perlakuan pasteurisasi HTST dengan penyimpanan 0 hari, karena beberapa karakteristiknya sesuai dengan SNI seperti keadaan sampel berdasarkan warna (putih susu), aroma (aroma khas susu kuat), dan kenampakan (homogen). L* sebesar 87,08, nilai a* sebesar -1,84, nilai b* sebesar 14,85 serta nilai hue sebesar -82,94 dan nilai WI 80,23.
Karakterisasi dan Pemetaan Profil Fisikokimia Dangke Susu Kuda Liar Khas Nusa Tenggara Barat Komalasari, Husnita; Afgani, Chairul Anam; Melandani, Astri
Jurnal Teknologi dan Mutu Pangan Vol 3 No 2 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i2.4776

Abstract

Dangke, also known as soft cheese, is a food from Enrekang, South Sulawesi. In the West Nusa Tenggara region, dangke is also widely produced, one of which is made from wild horse milk, which is a local food of NTB. The aim of this research is to determine the characteristics and mapping of the physicochemical profile of dangke of West Nusa Tenggara. The research method used was experimental with a completely randomized design with single factor, namely the type of sample or region of origin of the sample with a Tukey follow-up test at a significance level of 5%. A multivariate Principal Component Analysis (PCA) analysis was carried out to map the physicochemical profile characteristics using the XLSTAT. The research results show that different types of sampling influence physicochemical properties such as protein, pH, and several color values, namely Lightness and Whiteness index. Based on the results of PCA analysis, it is known that dangke from Lombok is characterized by a low pH value with high protein, b*, °hue and chroma values. Meanwhile, dangke from Bima and Dompu have similar dangke physicochemical properties which are characterized by high Lightness, a* and whiteness index values. Meanwhile, Dangke from Sumbawa was not characterized by any parameters because its physicochemical characteristics were low. Overall, this study successfully mapped the differences in the characteristics of dangke based on its regional origins.
Edukasi Mengenai GUT Microbiota dan Peran Probiotik terhadap Kesehatan Saluran Cerna pada Anak Gizi Kurang Komalasari, Husnita; Prima Arzani, Lalu Danu; Heldiyanti, Rina; Adinda Putri, Destiana; Nizhar Naufali, Muhammad; Hidayah, Nurul
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 1 No. 1 (2022): Jurnal Ilmiah Pengabdian dan Inovasi (September)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (778.746 KB) | DOI: 10.57248/jilpi.v1i1.3

Abstract

East Lombok is one of the districts in the province of West Nusa Tenggara which still has a high number of children with undernutrition. Undernutrition is a condition in which the body does not get adequate nutritional intake for growth, development and maintaining health. The purpose of this community service activity is to provide knowledge to the community and students about the gut microbiota and the role of probiotics on gastrointestinal health in malnourished children. The method of this activity is counseling and filling out questionnaires before and after counseling. Based on the results of the questionnaire, it was found that there was an increase in the knowledge of the counseling participants, namely 100% of the participants knew the benefits of balanced nutrition in children; the definition of stunting, undernutrition and malnutrition; the effect of good nutrition on development and growth; undernutrition causes children to experience developmental disorders, reduced levels of intelligence and academic achievement; and probiotics and the role of probiotics for gastrointestinal health. However, only 47% of participants were able to answer foods that were included in the 4 healthy 5 perfect foods. So we conclude that the target of this community service activity already understands the socialization material presented.
Co-Authors Afgani, Chairul Anam Ahmad Rudi Arianto Aminurrahman Anam Afgani, Chairul Arianto, Ahmad Rudi Aziza Salsabilah aziza salsabilah Cahyadi, Irwan Darasinta Arlina, Gehtin Devy Ulandari dwi aulia safitri Endang Sutriswati Rahayu Fuad Sauqi Isnain Fuad Sauqi Isnain Guyup Mahardhian Dwi Putra Hammad, Rifqi Heldiyanti, Rina Imam Adriansyah Indah Nalurita Ine Karni Ine Karni Ine Karni Karni, Ine Kartika Gemma Pravitri Kartika Pravitri Komalasari, Zulkarnaen Lalu Danu Prima Arzani Manurung, Nancy Eka Putri Meilina, Yeni Melandani, Astri Mia Ulpiana Muhammad Mujahid Dakwah Muhammad Naufali Muhammad Nizhar Naufali Muhammad Rosikhu Muhsinin, Muhammad Nizhar Naufali, Muhammad Nurul Hidayah NURUL HIDAYAH Putri, Destiana Adinda PUTU MEIKAPASA, NI WAYAN Randa Soraya Agustina Regina Pricilia Yunika safitri, dwi aulia Salsabilah, Aziza saufika hakim maharani, andika ellena Septi Hermialingga Sukmawaty Sukmawaty, Sukmawaty Venansius, Angeline Devon Wahyu Krisna Yoga Yoga, Wahyu Krisna Yunika, Regina Pricilia Yunita, Lina