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All Journal Jurnal Teknologi Dan Industri Pangan agriTECH JPM (Jurnal Pemberdayaan Masyarakat) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian BUANA SAINS
Kgs . Ahmadi
Jurusan Teknologi Dan Industri Pertanian, Fakultas Pertanian, Universitas Tribhuwana, Jl. Telaga Warna Blok-C,Tlogo Mas Malang 65145
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Physics Social Sciences Other

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Fortifikasi fraksi tidak tersabunkan (ftt) distilat asam lemak minyak sawit pada roti tawar: implikasi pada sifat fisik dan sensoris Kgs Ahmadi; Teti Estiasih

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i2.2180

Abstract

Palm Fatty Acid Distillate (PFAD) is by product from palm oil industry which contains free fatty acid and bioactive in minor component. Saponification of free fatty acid causes to formation soap and unsaponifiable matter (tocopherol, tocotrienol, phytosterol, and squalene. This research aims to determine the effect fortification unsaponifiable matter on physical and sensory properties of bread. The experiment design used Complete Randomized Design of one factor, namely level of unsaponifiable matter sequentially 0; 0.5; 1.0; 1.5; 2.0; and 2.5% in four times replication. Observation parameters of physical properties: developmental volume, texture, and bulk density. While sensory characteristics are color, aroma, taste, and texture. This research showed that fortification of unsaponifiable matter did not affect physical properties (development volume, texture, and bulk density). Sensory test results without unsaponifiable matter fortification are the best treatment for color, aroma, taste, and texture, while among those fortified with unsaponifiable matter the level of 0.5% is a level that is still acceptable to panelists.
Senyawa bioaktif dan potensi bekatul beras (Oryza sativa) sebagai bahan pangan fungsional Teti Estiasih; Kgs Ahmadi; Vania Santoso

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i1.2308

Abstract

Rice bran is one of the by-products of rice milling with an amount produced about 8% of the weight of rice. The high rice production in Indonesia resulted in a high amount of bran produced with an estimated 2.15 million tons. The rice bran availability is very high, but it has not been optimally utilized for the food industry as an ingredient. Besides white rice, red and black rice is currently being consumed in Indonesia. Bran produced from different rice varieties has different compositions and characteristics. The characteristics of red and black rice bran are still not much explored. In addition to containing macro components such as protein, oil, starch, and fiber, rice bran also contains bioactive compounds i.e., phenols, flavonoids, phytosterols, gamma oryzanol, tocotrienols, and tocopherols, squalene, and polycosanols. The macro components in bran are precious ingredients for the food industry to develop functional foods. The limiting factor in the formulation of rice bran in food products is the change in palatability and product characteristics. This functional food containing rice bran is a superfood that contains multicomponent bioactive compounds that can work synergistically to modulate positive effects on health.
Pelatihan dan Pendampingan Pengolahan Susu Pasteurisasi pada Kelompok Peternak Sapi Perah Langgeng Mulyo Desa Ngenep Nonok Supartini; Ahmadi Kgs; Sumarno; Melani Windiarti
Jurnal Pemberdayaan Masyarakat Vol 7 No 2 (2022): November
Publisher : Direktorat Penelitian dan Pengabdian kepada Masyarakat (DPPM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21067/jpm.v7i2.6868

Abstract

Milk is a food product that is easily destroyed, therefore it needs to be handled or processed. One form of milk processing is pasteurized milk. The Langgeng Mulyo Farmer's Group is a group of dairy cows that have only produced fresh milk without being processed. Efforts to diversify dairy products are carried out by involving wives from the Langgeng Mulyo Farmer group. It is hoped that the women of the farmer’s group are productive, and can increase family income. This community dedication activity is carried out by means of training and assistance in processing pasteurized milk. Training and counseling on pasteurized milk processing is carried out using simple methods and simple equipment. The training activities include handling post-dairy milk with pasteurization, training on proper heating methods to kill bacteria using simple tools, product packaging. So that the absorption of the technology provided can be absorbed and applied, after the training, mentoring is carried out where participants try their own pasteurized milk processing. The results of the evaluation of the training and mentoring activities for processing pasteurized milk 95% of the participants have been able to apply the material provided.
IMPLEMENTASI PENJAMINAN MUTU PADA PROSES PRODUKSI MINUMAN JAHE INSTAN SKALA INDUSTRI KECIL MENENGAH Teti Estiasih; Kgs Ahmadi; Harijono Harijono

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (173.094 KB) | DOI: 10.35891/tp.v9i2.1193

Abstract

Penjaminan mutu pada proses produksi pangan merupakan suatu tuntutan yang harus dipenuhi oleh semua produsen. Banyak kendala yang dihadapi bagi industry kecil menengah (IKM) dalam penerapan penjaminan mutu. Salah satu IKM yang mengimplementasikan penjaminan mutu berbasis Hazard Analyziz and Critical Control Point adalah IKM DIA yang memproduksi minuman jahe instan. Jahe instan merupakan produk yang berisiko rendah ( low risk ) dari segi keamanan pangan, tetapi penjaminan mutu harus diterapakn untuk menghasilan produk yang aman dan layak dikonsumsi. Upaya untuk implementasi tersebut adalah melalui penerapan cara-cara pengolahan pangan yang baik (GMP, Good Manufacturing Practices ), dan penerapan HACCP. Implementasi dilakukan secara bertahap melalui pemenuhan 18 runga lingkup GMP. Hasil penilaian GMP menunjukkan bahwa IKM ini terkategori baik dengan beebrapa perbaikan harus dilakukan. Penerapan rencana HACCP sesuai 7 prinsip HACCP telah dilakukan. Hasil audit HACCP menunjukkan perlu adanya perbaikan minor meliputi perbaikan ruang produksi, peningkatan kelengkapan sanitasi pekerja, perbaikan sanitasi ruang produksi, dan perbaikan pelabelan.
Co-Authors . Harijono Ahmad Diaul Khuluq Akhadiyah Afrila Deny Kurniawati Edyson Indawan Erliana Ginting Fithri Choirun Nisa Imroatus Sholiqah Layly Alifatur Rizqiyah Lorine Tantalu Melani Windiarti Nonok Supartini R. Amilia D. Kurnain Sumarno Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Teti Estiasih Vania Santoso Wahyudi Ika Adhi Wenny Bekti Sunarharum