Article Per Year (5 Year)
p-Index From 2020 - 2025
1.953
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Microbiology Indonesia agriTECH JURNAL MANAJEMEN TRANSPORTASI & LOGISTIK Industria: Jurnal Teknologi dan Manajemen Agroindustri Animal Production : Indonesian Journal of Animal Production Jurnal Gizi Klinik Indonesia Indonesian Food and Nutrition Progress Indonesian Food Science and TechnologyJournal Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Mutu Pangan : Indonesian Journal of Food Quality Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Manajemen Transportasi & Logistik (JMTRANSLOG)
Winiati Pudji Rahayu
Department Of Food Science And Technology, Faculty Of Agricultural Technology, Bogor Agricultural University, Campus IPB Dramaga, PO Box 220 Bogor 16680
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Transportation Veterinary Other

Published : 41 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 41 Documents
Search

 1   2   3   4   5 
Penerapan Good Logistic Practices sebagai Penunjang Ekspor Buah Tropis Pudji Rahayu, Winiati; Adhi, Wibisono
JURNAL MANAJEMEN TRANSPORTASI & LOGISTIK Vol 2, No 1 (2015): JURNAL MANAJEMEN TRANSPORTASI & LOSGISTIK
Publisher : STMT Trisakti

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

Abstract

Salah satu strategi yang dapat ditempuh untuk mengembangkan potensi ekonomi buah-buahan adalah dengan dukungan logistik yang memperhatikan efektivitas dan efisiensi secara komersial dan memperhatikan persyaratan mutu dan keamanan pangan. Dukungan logistik secara praktis dapat dilakukan dengan penerapan Good Logistic Practices (GLP). Kegiatan pengemasan, penyimpanan, dan penanganan selama transportasi menjadi aktivitas kunci dengan suhu dan waktu selama penanganan dan pemrosesan menjadi dua faktor kritis pada manajemen logistik buah-buahan yang akan menentukan kualitas akhir buah-buahan. Setiap komoditas buah-buahan tropis memerlukan penanganan yang harus disesuaikan dengan sifat dan morfologinya masing-masing. Pemahaman dan kemampuan petani dan pengusaha agroindustri dalam menangani buah dengan baik khususnya dalam menyediakan rantai dingin dalam proses logistik menjadi modal utama untuk bersaing dengan pengusaha buah-buahan impor. Kata kunci: good logistic practices, buah tropis
Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus plantarum and Lactobacillus rhamnosus Setiawardani, Triana; Rahayu, Winiati Pudji; Palupi, Nurheni Sri
ANIMAL PRODUCTION Vol 18, No 1 (2016): January
Publisher : Universitas Jenderal Soedirman, Faculty of Animal Science, Purwokerto-Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (684.184 KB) | DOI: 10.20884/1.anprod.2016.18.1.533

Abstract

The purpose of the study is to assess the effect of the use of mono probiotic culture and mixed cultures of Lactobacillus plantarum  and Lactobacillus rhamnosus  on the physicochemical properties and its viability during storage. The soft cheeses were made through three treatments: (1) the use of Lactobacilllus rhamnosus culture, (2) the use of Lactobacillus plantarum  culture and (3) the use of mixed cultures (Lactobacillus rhamnosus  and Lactobacillus plantarum). The variables measured were the cheese texture (firmness and stickiness), proximate, pH of the product, and the number of LAB. The results showed that cheese firmness ranged from 10.78 to 47.75 gf, cheese stickiness was -8.23 to -11.53 gs, cheese pH was 4.70 - 5.60; number of cheese LAB was 8:59 - 9.69 log cfu/g. The content of protein, fat, and ash were 13.65-16.54%, 15:28-20:03%, and 2.7-3.39%, respectively. The conclusion of this study was that the soft cheeses with mixed cultures of L.rhamnosus  and L.plantarum are potentially good to be developed as a probiotic food.
PENERAPAN GOOD LOGISTIC PRACTICES UNTUK PRODUK PERIKANAN Rahayu, Winiati Pudji; Wibisono, Wibisono
JURNAL MANAJEMEN TRANSPORTASI & LOGISTIK Vol 3, No 2 (2016): JULI
Publisher : Sekolah Tinggi Manajemen Transportasi (STMT) Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25292/j.mtl.v3i2.144

Abstract

The utilization of Indonesia’s fisheries potential should be supported by the development of fisheries industry, more specifically by the improvement on fisheries supply chain management. It is needed to preserve the quality and safety of fisheries product from sea to consumers’ table and the sustainable fisheries supply. The fisheries product is perishable therefore the appropriate handling and full controlled process are needed to maintain product quality and safety. In fisheries industry, quality and safety can be maintained by applying good logistic practices (GLoP). GLoP is best practices ofcold chain management supported by quality and safety control system such as good manufacturing practices (GMP), standard sanitation operating procedure (SSOP) and hazard analysis critical control point (HACCP). On the other hand, the sustainability of fisheries supply canbe achieved by applying full controlled resources management. The commitment and cooperation of all parties on fisheries industry, as well as the standard implementation of fishery management is needed to improve quality and quantity of Indonesia’s fisheries products.
Penerapan Good Logistic Practices Sebagai Penunjang Ekspor Buah Tropis Rahayu, Winiati Pudji; Adhi, Wibisono
JURNAL MANAJEMEN TRANSPORTASI & LOGISTIK Vol 2, No 1 (2015): MARET
Publisher : Sekolah Tinggi Manajemen Transportasi (STMT) Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25292/j.mtl.v2i1.133

Abstract

One strategy that can be taken to develop the economic potential of fruits is the logistical support that takes into account the effectiveness and efficiency commercially and pay attention to quality and food safety requirements. Practically, logistics support can be done with the application of good logistics practices (GLP). Packaging, storage, and handling during transportation become key activities with temperature and time handling during processing as two critical factors in fruits logistics management that will determine the final quality of fruits commodity. Each commodity of tropical fruits require special treatment which should be tailored to its nature and morphology. Understanding and the ability of farmers and agro-industry entrepreneurs in dealing with fruits especially in providing cold chain in the logistics process becomes a major capital to compete with imported fruits entrepreneurs.
Tingkat Kepatuhan Pedagang Minuman Es terhadap Cara Produksi Pangan yang Baik di Kota Bogor Winiati Pudji Rahayu; Qonitatin Wafiyah; Siti Nurjanah; Caecillia Chrismi Nurwitri
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 6, No 3 (2017)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (615.827 KB) | DOI: 10.21776/ub.industria.2017.006.03.5

Abstract

AbstrakMinuman es seperti es kelapa, es buah, es campur, jus buah, es teh dan es dengan cincau banyak ditemukan di kota Bogor dan harus terjamin keamanannya. Penelitian ini bertujuan untuk mengetahui karakteristik dan kondisi pedagang minuman es, serta tingkat kepatuhannya terhadap pelaksanaan good manufacturing practices/cara produksi pangan yang baik (CPPB) selama proses pengolahan minuman es. Survei dan observasi dilakukan terhadap 90 orang pedagang minuman es yang menggunakan hancuran es untuk minumannya, dengan tiga skala usaha berdasarkan kelas ekonominya yaitu, skala kelas bawah yang terdiri dari pedagang kaki lima, skala kelas menengah yang terdiri dari rumah makan dan kedai, dan skala kelas atas yang terdiri dari restoran dan hotel. Pada umumnya pedagang membuat es batu menggunakan air dalam kemasan (56,23%). Sebagian pedagang membuat es batu dari air mentah yaitu air PAM (71,43%), sebanyak 6,49% diantaranya tidak melakukan perebusan terlebih dahulu. Semakin tinggi tingkat pendidikan dan besar skala usaha, semakin tinggi tingkat kepatuhan pedagang terhadap penerapan CPPB. Tingkat kepatuhan terhadap CPPB dari setiap skala usaha adalah 4,69% untuk skala usaha kelas bawah, 83,33% untuk skala kelas menengah, dan 100% untuk skala kelas atas.Kata kunci: cara produksi pangan yang baik, minuman es, tingkat kepatuhan AbstractIced drinks such as coconut ice, ice fruit soup, mixed blend ice, fruit juice, iced tea, and ice with grass jelly are commonly found in Bogor and should be safe for human consumption. The objectives of this study were to determine the characteristics and conditions of seller iced beverages, and identify the level of compliance on the implementation of good manufacturing practices (GMP) during the processing of ice drinks. The survey and observation were conducted to 90 iced drink sellers. There was three business scale observed based on economic class: small-scale business consists of street vendors; medium-scale business consists of small restaurants and food stalls and large-scale business consists of restaurants and hotels. Most of the seller used bottled water (56.23%) as raw material. Some sellers made ice cubes using tap water from Indonesian regional water company (71.43%) and 6.49% from them did not boil the water before. The higher level of education and the bigger business scale gave the higher level of vendors compliance towards the application of GMPs. The level of compliance to GMP  from each business scale was 4.69% for small-scale business, 83.33% for medium-scale business, and 100% for large-scale business.Keywords: good manufacturing practices, iced drinks, level of compliance 
Praktik Higiene Sanitasi dalam Pengelolaan Pangan di Sepuluh Industri Jasa Boga di Kota Bogor Widiati Purnawita; Winiati Pudji Rahayu; Siti Nurjanah
Jurnal Ilmu Pertanian Indonesia Vol. 25 No. 3 (2020): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.25.3.424

Abstract

Catering industry is a food business which produces ready-to-eat food or food that will not be cooked or reheated before serving. Therefore, the safety of food produced by catering industry becomes very important. During period of 2015–2017, the food produced by catering industry was the third largest cause of food borne outbreak in Indonesia. This showed poor compliance level of food hygiene and sanitation in the catering industry, especially during food production. This study was aimed to measure the compliance level of sanitation and hygiene practices during food production in catering industries. This study was carried out in 10 catering industries located in Bogor City, consisting of 2 catering industries in class A2, 4 catering industries in class A3, and 4 catering industries in class B. Data collection was carried out by observation using checklist which was developed from Regulation of The Minister of Health Number 1096 Year 2011. Result showed that catering industries in class A2, A3, and B had an average compliance level of hygiene and sanitation practices during food production. The stage of raw material procurement in class A2 and stage of food processing in class A2, A3, and B were still in poor compliance level of hygiene and sanitation practices that should be more improved. Keywords: catering industries, compliance level, hygiene and sanitation, food production
Hubungan Antara Tingkat Pendidikan dan Pendapatan Karyawan dengan Pengetahuan dan Sikap Keamanan Pangannya pada Tempat Makan di DKI Jakarta Arie Norman Riandi; Winiati Pudji Rahayu; Siti Nurjanah
Jurnal Ilmu Pertanian Indonesia Vol. 26 No. 1 (2021): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.26.1.50

Abstract

Food safety is an important aspect of consumption behavior, especially for employees in the office. Lack of food safety knowledge and awareness can endanger the health and reduce the productivity of employee. This study aims to describe the level of food safety knowledge and attitudes of employees at food stalls as well as their preferences for lunch at office environment, determine the effectiveness of information media as a source of food safety information and also the role of the government in food safety education and food safety supervision at food stalls. This study used an online questionnaire with 405 respondents who work in the DKI Jakarta. The data collected were analyzed statistically using the SPSS program. The results showed that the characteristics of the employees, such as education level and nett income level, had an effect on the food safety knowledge level and food safety attitudes at the food stalls. Most of employees (87,7%) have a good level of food safety knowledge and 67,7% of employees also have a good level of food safety attitude at food stalls. The results of the Spearman correlation test showed that the level of food safety knowledge and attitude at food stalls was correlated with the level of education and nett income. Most of the employees (37,8%) choose the canteen as a place to eat in the office and some choose food stalls (16,0%) and restaurants (10,1%). Information media considered effective enough for spreading the information of food safety according to employees was social media. Keywords: attitudes, consumption behaviour, employees, food safety, knowledge
Effect of Andaliman (Zanthoxylum acanthopodium DC) Extracts upon Permeability and Hidrophobicity of Bacillus cereus Adolf JN Parhusip; Betty Sri Laksmi Jenie; Winiati Pudji Rahayu; Sedarnawati Yasni
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 1 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (361.559 KB)

Abstract

Andaliman spice is usually added as one of main spices in cooked fish and meat. Andaliman seeds were extracted using maceration method with nonpolar, semipolar and polar solvents. The result showed that the three kinds of andaliman extract had antibacterial activity on Bacillus cereus, especially during exponential phase (8 hour incubation period). Ethyl-acetate extract of Andaliman showed the highest antibacterial activity toward B. cereus with MIC and MBC values being 0.2% and 0.8% respectively. The permeability of B. cereus was observed at the dose of 2.5 MIC and 60.30% hydrophobicity leakage was obtained at 6% andaliman extracted by ethyl-acetate. Key words: Andaliman, extract, hydrophobicity, antibacterial, cell- leakage.
Antimicrobial Activity of Kedawung Extract (Parkia Roxburghii G. Don) on Food Borne Pathogens Ervizal A. M Zuhud; Winiati Pudji Rahayu; C. Hanny Wijaya; Pipi Puspita Sari
Jurnal Teknologi dan Industri Pangan Vol. 12 No. 1 (2001): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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

Abstract

Kedawung is a Leguminosae/Fabaceae which. It is commonly used as traditional medicine for infection and stomach disoders, caused by bacteria. The aim of this study is to examine the potential antimicrobial activity of seed, bark, root and kedawung leaf. It is expected that the result will give information on characteristics and concentration of kedawung part which have the highest antimicrobial activity. The result showed that the bark has the highest antimicrobial activity on Escherichia coli, Vibrio cholerae, Staphylococcus aureus and Bacillus cereus. Extract made from kedawung plant and water (ratio 1:2,b/v) was better than those made with ratios of 1 : 1 or 1 : 3 (b/v). Heat did not decrease its antimicrobial activity. Extract concentration of 10% (21.40 mg/ml) with contact time of 24 hour decreased bacterial growth but did not inactivate them.
The Effect Of Heating On Antimicrobial Activity Of Gulai Seasoning Winiati Pudji Rahayu; Dyah Sista Raharjanti
Jurnal Teknologi dan Industri Pangan Vol. 11 No. 1 (2000): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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

Abstract

The effect of heating on Gulai seasoning on its antimicrobial activity in food system, was evaluated against Staphylococcus aureus and Bacillus cereus. Food system used as growth medium was meat extract and coconut milk (1:1, v/v) and heat treatment applied to this study were stirfrying, boiling and sterilization. The analysis of antimicrobial activity using contact method showed that the inhibition of microbial growth was better in food system with seasoning than that without seasoning. Fresh Gulai seasoning was efective to inhibit total microbe and B. cereus for up to 6 and 24 hour, respectively. After stirfrying,Gulai seasoning inhibited total microbe and B. cereus 6 hours of incubation time. Increasing in time and temperature of heat treatment, resulted in the decrease of antimicrobial activity to total microbe and B. cereus . On the other hand, heat treatment of Gulai seasoning increased antimicrobial activity against S. aureus and the highest antimicrobial activity was reached by boiling Gulai stir-fried seasoning for 20 minutes.
Co-Authors Afrilia Sandra Ramadhani Agesti, Puja Amiroh Amiroh Amiroh Amiroh, Amiroh Andro Frando Situmorang Anjani Anggitasari Arie Norman Riandi Bangun Raharjo Betty Sri Laksmi Jenie Budi Nurtama C Hanny Wijaya Dase Hunaefi Dede Robiatul Adawiyah Dharmawan, I P G Arya Dian Herawati Dr. Adolf J.N. Parhusip Dwi Rahayu Dyah Sista Raharjanti Eko Hari Purnomo Ervizal AMZU Feri Kusnandar Galih Nugroho Gerardus YosuaYosua Gita, Sophia Ekaristi Dharma Hanifah Nuryani Jenie Harsi D. Kusumaningrum I P G Arya Dharmawan Iftita Rakhma Ikrima Jian Septian Katarina Maharani KIKI NURTJAHJA Lilis Nuraida MADE ASTAWAN Meike Meilan Lisangan Nanda, Riska Dwi Ni Made Vina Citanirmala Nugraha Edhi Suyatma Nugroho, Galih Nuri Andarwulan Nurwitri, Caecillia Chrismi Okky Setyawati Dharmaputra Okky Setyawati Dharmaputra Oryssa Sathalica Pradianti Palupi, Nurheni Sri Pipi Puspita Sari Puspa Mega Hayati Puspo Edi Giriwono Putri, Permata Adinda Qonitatin Wafiyah Ratih Dewanti -Hariyadi Ratih Paramastuti Rizal Syarie Rizal Syarief Ruki Fanaike Santi Ambarwati SEDARNAWATI YASNI Septian, Jian Siti Nurjanah Siti Nurjanah Siti Nurulfalah Situmorang, Andro Frando Sophia Ekaristi Dharma Gita Tasya Fitri Yunada Taufikkilah Romadhon Tita Rialita Tjahja Muhandri Triana Setiawardani, Triana Uswatun Hasanah Wibisono Adhi Wibisono Adhi, Wibisono Wibisono Wibisono Wibisono Wibisono Widiati Purnawita WIDYA EKA PRAYITNO Wisnu Broto Wiwit Arif Wijaya Yanti Ratnasari yermia, yermia yermia Yosua, Gerardus