Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Seminar Nasional Lahan Suboptimal Communication in Food Science and Technology Jurnal Sains dan Teknologi Pangan
Okti Ruenda
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Adaptasi Usaha Mikro, Kecil, dan Menengah (UMKM) Bandeng Presto Selama Masa Pandemi Covid-19: Studi Kasus di Kota Semarang Ch. Retnaningsih; Berta Bekti R; Okti Ruenda
Seminar Nasional Lahan Suboptimal 2020: Prosiding Seminar Nasional Lahan Suboptimal ke-8 “Komoditas Sumber Pangan untuk Meningkatkan K
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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

Abstract

Retnaningsih Ch, Bekti RB, Ruenda O. 2020. Adaptation of Presto Milkfish Small and Medium Enterprises (SMEs) during the covid-19 pandemic: a case study in Semarang city. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-8 Tahun 2020, Palembang 20 Oktober 2020. pp. 1-11. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Presto milkfish is one of the processed seafood product produced by SMEs in the city of Semarang. A case study conducted on 30 samples of SME processed seafood aims to determine the adaptations during the Covid-19 pandemic. The case study method is carried out by surveying the production location of SMEs. From the results of this case study, it was found that out of 18 samples of SMEs that produced presto milkfish, 72% had adapted their business in various ways such as product development innovation to improve quality. The number of samples of SMEs that innovated was 50%, and those that did not innovate on the products produced were 50%. Business adaptation by presto milkfish SMEs needs to be done for business continuity during the Covid-19 pandemic.
EVALUASI IMPLEMENTASI CPPB IRT DAN PENYUSUNAN REKOMENDASI HACCP PADA UMKM TEMPE XYZ DI BANDAR LAMPUNG Wafi Adizara Muzakki; Okti Ruenda; Ilham Marvie; Novi Wijayanti; Ajeng Ayuningtias; Yuni Alfiyani Nurrahmah; Maysi Wulandari; Velinda Puspita Praja; Anggun Qoriyati
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 5 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/vmp9x047

Abstract

Tempe is a traditional Indonesian food produced through the fermentation of Rhizopus mold. During its production process, tempe is vulnerable to microbial contamination, which may lead to foodborne illnesses. Therefore, implementing a food safety system is essential to ensure product quality and increase consumer trust. This study aims to evaluate the compliance of Good Processed Food Production Methods for Home Industry (CPPB-IRT) and to develop a Hazard Analysis Critical Control Point (HACCP) plan at the Tempe XYZ MSME in Bandar Lampung. A descriptive quantitative approach was used, with primary data collected through direct observation and interviews, and secondary data from relevant documents and regulations. The evaluation results show that Tempe XYZ falls under IRTP level 4 due to 12 critical non-conformities, 15 serious, 3 major, and 1 minor non-conformity. Daily internal audits are recommended to support continuous improvement. The business has not yet implemented a HACCP system, but analysis identified five Critical Control Points (CCPs) at the stages of raw material reception, boiling, grinding, fermentation, and packaging. This study is expected to serve as a foundation for strengthening food safety management systems in small-scale tempe industries and supporting the quality improvement of traditional Indonesian food products.
ANALISIS CEMARAN MIKROBIOLOGI DAN KARAKTERISTIK KIMIA DIMSUM AYAM DI KECAMATAN WAY HALIM KOTA BANDAR LAMPUNG Ruenda, Okti; Gidant, Raihan; Syafitri, Yosi; Lianti, Lita
Communication in Food Science and Technology Vol. 3 No. 2 (2024): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v3i2.1935

Abstract

Dimsum is a popular snack made from chicken wrapped in wheat flour dough and cooked by steaming. It is favored by many due to its delicious taste and affordable price. However, dimsum sold by street vendors often lacks proper hygiene during processing and presentation, making it prone to microbial contamination. Chicken, as the main ingredient, is high in protein, which supports microbial growth. Contamination of microorganisms in food poses health risks to consumers. This study aims to analyze Total Plate Count (ALT) and Salmonella contamination and examine the correlation between chemical characteristics, such as water content and pH, and microbiological growth in chicken dimsum sold by five vendors in Way Halim District, Bandar Lampung City. The microbiological and chemical data were analyzed descriptively, and Pearson Correlation was used to determine the relationship between chemical characteristics and microbial growth. The results showed that all chicken dimsum samples exceeded the maximum ALT limit, and two samples tested positive for Salmonella. Referring to SNI 7756:2013, the standard for siomay quality and safety is a maximum ALT of 5×104 CFU/g and negative/25 g for Salmonella. The correlation test indicated that water content and pH had a significant relationship with ALT growth. The chicken dimsum sample with the highest ALT was the DC sample (6.31 log CFU/g), while the lowest was the DA sample (5.35 log CFU/g). Salmonella contamination was found in the DC and DE samples.
Co-Authors Ajeng Ayuningtias Anggun Qoriyati Berta Bekti R Ch. Retnaningsih Gidant, Raihan Ilham Marvie Lianti, Lita Maysi Wulandari Novi Wijayanti Velinda Puspita Praja Wafi Adizara Muzakki Yosi Syafitri Yuni Alfiyani Nurrahmah