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All Journal Jurnal Teknologi Industri Pertanian Jurnal Keteknikan Pertanian Swabumi (Suara Wawasan Sukabumi) : Ilmu Komputer, Manajemen, dan Sosial ALCHEMY Jurnal Penelitian Kimia Jurnal Pendidikan Terbuka Dan Jarak Jauh Canrea Journal: Food Technology, Nutritions, and Culinary Journal Diseminasi : Jurnal Pengabdian kepada Masyarakat Food Scientia: Journal of Food Science and Technology International Journal Mathla'ul Anwar of Halal Issues

Dini Nur Hakiki

Universitas Terbuka

Author-ID : 3797024

Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences

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Evaluasi Penerapan Good Manufacturing Practices (GMP) pada UKM Dimsum XYZ di Kota Bandung Euis Sridaryati; Dini Nur Hakiki
Food Scientia : Journal of Food Science and Technology Vol 1 No 1 (2021): Januari - Juni
Publisher : LPPM Universitas Terbuka

The high interest in frozen food products during the pandemic caused many food industries with the scale of Micro, Small and Medium Enterprises (MSMEs) to start producing frozen food, such as dimsum. Dimsum itself is a medium risk product, so it needs to have an MD distribution permit. GMP is the basic requirement for granting an MD distribution permit certificate by BPOM. This study aims to evaluate the application of GMP (Good Manufacturing Practices) to SME Dim Sum XYZin Bandung. The study was conducted by interview and direct field observation.The results of the study show that the application of GMP in SME DimSum XYZ still doesnot meet the requirements of the GMP guidelines because there are still6 cases of minor deviations, 7 cases of major deviations and 9 cases of serious deviations. Serious deviations in the application of GMP in SME DimSum XYZ lie in factory sanitation, production equipment, product testing methods, supervision of the production process, and chemical storage.

Pengaruh Variasi Tepung Tapioka Terhadap Tingkat kesukaan Bakso Ikan Bandeng (Channos channos Forsk) Presto Tirani Pratiwi; Dini Nur Hakiki
Food Scientia : Journal of Food Science and Technology Vol 1 No 2 (2021): Juli - Desember
Publisher : LPPM Universitas Terbuka

Modification of milkfish (Chanos chanos) by high pressure processing was done to increase added value and to develop new product innovations. One of the innovative products that can be developed is in the form of meatballs. The addition of milkfish into the manufacturing of meatballs is expected to produce meatballs with a distinctive aroma. The purpose of this study was to determine the effect of different variations of tapioca flour amount using organoleptic tests. The tests included testing of color, aroma, taste, and elasticity as well as testing the shelf-life of presto milkfish meatballs at room temperature. The experimental design used was Completely Randomized Design (CRD) with the scoring test method based on the level of consumer preference. The factors studied were the percentage of tapioca flour proportions to the raw material of presto milkfish which consisted of three treatments, namely P1 treatment 20 grams; P2 30 grams; P3 40 grams. Based on the results of the organoleptic test by 20 panelists, it can be concluded that the presto milkfish meatballs favored by the panelists are presto milkfish meatballs with milkfish: tapioca flour ratio 60 gr: 30 gr. Storage of the meatballs in room temperature at 24 hours cause discoloration.

Co-Authors Adhi Susilo Alutsyah Luthfian Athiefah Fauziyyah Eko Yuliastuti E.S Emmy Darmawati Euis Sridaryati Fajar Agus Saputro Imbuk Risnawati Ismalia Nur Hasanah Marsya Jelita Mohamad Rajih Radiansyah Muhamad Riyan Maulana Nurdiana, Dian Popi Rahmaniati Rina Rismaya Rina Rismaya Sri Wijanarti Tirani Pratiwi Ueno Hideto Yo Toma

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Journal : Food Scientia: Journal of Food Science and Technology