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All Journal AGROSCIENCE INFOMATEK: Jurnal Informatika, Manajemen dan Teknologi Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Pasundan Food Technology Journal (PFTJ)
Marthia, Nabila
Fakultas Teknik - Universitas Pasundan
Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Public Health Social Sciences

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PENERAPAN PROGRAM PENYULUHAN PADA PEMBINAAN PERILAKU HIDUP BERSIH DAN SEHAT (PHBS) PADA ANAK MASA PUBER DI TINGKAT SEKOLAH DASAR Ira Endah Rohima; Nabila Marthia
INFOMATEK Vol 20 No 1 (2018): Volume 20 No. 1 Juni 2018
Publisher : Fakultas Teknik, Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (556.37 KB) | DOI: 10.23969/infomatek.v20i1.879

Abstract

Pembinaan perilaku hidup bersih dan sehat (PHBS) pada anak masa puber dimaksudkan sebagai upaya meningkatkan pengetahuan anak tentang gizi, perilaku bersih dan sehat. Penyuluhan merupakan salah satu metode untuk memberikan informasi sehingga tercapai tujuan penerapan hidup bersih dan sehat dan diukur dengan adanya peningkatan berat badan, tinggi badan,dan status gizinya. Kegiatan penyuluhan dilakukan dua tahap dengan jumlah peserta 114 dari SD. Sudi Mampir dan SD Cibeureum di Kecamatan Gunung Halu, Kabupaten Bandung Barat. Hasil dari tahap pertama dan kedua, terjadinya kenaikan berat badan, tinggi badan, status gizi. Kenaikan berat badan rata-rata 26,55 kg menjadi 29,68 kg, tinggi badan rata-rata 128,70 cm menjadi 133,75 cm, dan status gizi pada tahap pertama kurus 16 orang menjadi 4 orang, gemuk tetap berjumlah 5 orang, dan berat badan normal 93 orang menjadi 105 orang. Dengan hasil tersebut dapat diberi kesimpulan kegiatan pembinaan dengan program penyuluhan ini cukup efektif bagi anak di masa puber.
PENGARUH JENIS MEDIA KULTUR TERHADAP KONSENTRASI BIOMASSA Nannochloropsis sp. Nabila Marthia
Pasundan Food Technology Journal (PFTJ) Vol 7 No 3 (2020): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v7i3.3190

Abstract

This study aims was to determine the effect of media type on biomass concentration and chlorophyll content in Nannochloropsis sp. and determine the best type of media for the highest chlorophyll production in this microalgae. The variables observed were the optimum growth and harvest time for Nannochloropsis sp., biomass concentration, and chlorophyll content from biomass extraction. The results showed that the wet biomass concentration value of Nannochloropsis sp. is 10.98 g / L for Walne media, and 5.10 g / L for Guillard media. Chlorophyll content extracted from dry biomass in microalgae Nannochloropsis sp. with Walne culture media was higher than Guillard media with a total chlorophyll of 353.045 µg / mL. So that the best chlorophyll production is cultivation using Walne culture media.
PEMISAHAN KAFEIN DENGAN METODE MICROWAVE ASSISTED EXTRACTION (MAE) TERHADAP 4 JENIS BIJI KOPI ROBUSTA Nabila Marthia
Pasundan Food Technology Journal (PFTJ) Vol 8 No 2 (2021): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v8i2.4172

Abstract

Penelitian ini untuk melakukan isolasi terhadap kafein dari biji kopi Robusta yang berasal dari 4 daerah di Jawa Barat dengan metode Microwave Assisted Extraction (MAE) dan menentukan kadar kafein tertinggi dari kopi-kopi tersebut. Variabel yang diamati antara lain jenis pelarut dan kadar kafein hasil ekstraksi kopi. Hasil penelitian menunjukkan bahwa nilai rendemen tertinggi berdasarkan berat kering kafein diperoleh ekstrak dengan pelarut diklorometana sebesar 0,48-0,86%. Proses isolasi kafein dinilai berhasil dari hasil pengujian KLT dan GC-MS. Hasil pengujian kadar kafein menunjukkan kadar kafein tertinggi dimiliki oleh biji kopi Robusta Gunung Halu sebesar 2,29% dengan ekstraksi menggunakan diklorometana.
ANALISIS NUTRISI DAN ANTIOKSIDAN UMBI MENTAH DAN KUKUS DARI GANYONG (Canna edulis Kerr.) KULTIVAR LOKAL LEMBANG Triani, Rini; Marthia, Nabila; Nurhawa, Shalli; Siti Nurminabari, Ina
Pasundan Food Technology Journal (PFTJ) Vol 10 No 2 (2023): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v10i2.7261

Abstract

This study aims to analyze the nutritional and antioxidant content of raw and cooked canna tubers (steamed) of the local Lembang cultivar, agricultural products of Pasir Angling, Suntenjaya Village, Lembang District, West Bandung Regency. The method used is chemical analysis to determine the content of nutritional values of the tuber such as carbohydrates, proteins, fats and also the total antioxidant content (DPPH). The results showed that canna steamed tubers had higher nutritional and antioxidant content compared to raw tubers. This shows that the cooking process can affect the content of nutrients and antioxidants in canna tubers. Consequently, Ganyong steamed tubers can be considered as a source of nutrients and antioxidants that are beneficial to human health.
PENINGKATAN KUALITAS MINYAK GORENG KELAPA MELALUI VARIASI KONSENTRASI RAGI DAN LAMA PEMANASAN Triani, Rini; Devinor, Monica; Izzata, Nasywa; Hervelly, Hervelly; Marthia, Nabila
Pasundan Food Technology Journal (PFTJ) Vol 12 No 2 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i2.23884

Abstract

Coconut oil is derived from coconut fruit. This study explores an alternative processing method involving yeast addition to shorten heating time. The yeast used is baker's yeast (Saccharomyces cerevisiae), which expedites emulsion breakdown in coconut milk. A factorial randomised block design was used with varying yeast concentrations (1%, 2%, 4%, 6%) and heating durations (30 and 45 minutes). Parameters tested included yield, moisture content, acid value, peroxide value, impurity level, turbidity, colorimetric value, and organoleptic properties of colour and aroma. A control group with 0% yeast was also evaluated. Analysis of variance indicated that yeast concentration significantly affects oil quality, whereas cooking time and their interaction do not. The best treatment, using 1% yeast concentration and a 30-minute cooking duration, produced the highest quality oil (de Garmo method), yielding 31.20% with superior characteristics (moisture content <1%, free fatty acid content at 0.33%, and a Brightness L* value of 44.68) compared to traditional commercial coconut oil. This method meets several elements of the Indonesian National Standard (SNI) and offers a more efficient production method yielding high-quality coconut cooking oil. Overall, yeast fermentation enhances coconut oil quality, surpassing the control group, and provides a more efficient production method for high-quality coconut oil.
EDUCATION ON FOOD ADDITIVES IN SCHOOL SNACKS FOR STUDENTS AND TEACHERS AT SMAN 11 BANDUNG Gozaly, Thomas; Rukmana, Jaka; Marthia, Nabila; Mulia, Rizqan Karima; Qhaleed, Shahnaz Naurelia Idhna
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 9 No. 3 (2025): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v9i3.2945

Abstract

This community service activity aimed to address the high consumption of snacks containing food additives (BTP) among students who lack sufficient understanding of their types, functions, and health impacts. Many school-sold snacks use artificial colors, preservatives, or sweeteners that may exceed the limits set by the Food and Drug Administration (BPOM). To respond to this issue, lecturers from the Department of Food Technology, Universitas Pasundan, conducted educational outreach at SMAN 11 Bandung to enhance food literacy—especially in recognizing and managing the presence of BTP in school snacks. The outreach was delivered interactively through presentations, group discussions, simulations of reading BTP information on packaging labels, and distribution of educational leaflets. Key materials included: types of commonly used food additives, health risks of excessive BTP consumption, BPOM regulations, identification of BTP through E-numbers and packaging labels, and promotion of local foods and healthy snack alternatives. The activity was well-received by students and staff. Participants showed high enthusiasm, demonstrated by active engagement and many questions during discussions. Teacher involvement also suggested potential for ongoing knowledge dissemination within the school community. As tangible outputs, the team produced a final activity report, two popular articles submitted to national media, and video documentation to be used as teaching materials and promotional tools for similar educational initiatives in other schools.
PENGARUH LAMA PENYIMPANAN DAN CAHAYA TERHADAP MUTU UMBI KENTANG (Solanum tuberosum L.) KULTIVAR MEDIANS YANG DITANAM PADA DATARAN MEDIUM DAN TINGGI Rohima, Ira Endah; Marthia, Nabila; Ikrawan, Yusep
AGROSCIENCE (AGSCI) Vol 13, No 2 (2023): December
Publisher : Fakultas Sains Terapan, Universitas Suryakancana Cianjur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35194/agsci.v13i2.3571

Abstract

Kentang merupakan salah satu komoditas unggulan Indonesia yang menjadi prioritas karenasebagai salah satu sumber karbohidrat. Kentang juga merupakan sumber bahan pangan yang dapat disimpan dalam waktu yang relatif lama. Namun, kondisi penyimpanan yang tepat sangat penting untuk menjaga kualitas dan keamanannya. Tujuan dari penelitian ini adalah untuk mengetahui daya simpan umbi kentang kultivar medians yang ditanam pada ketinggian dataran dengan pencahayaan dan waktu penyimpanan yang berbeda. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) terdiri dari dan dua faktor dengan lima kali ulangan dengan perlakuan  pencahayaan dan waktu penyimpanan pada masing-masing dataran. Faktor pertama yaitu waktu penyimpanan; 0 minggu (w0), 2 minggu (w2), 4 minggu (w4), 6 minggu (w6), dan 8 minggu (w8). Faktor kedua yaitu ruang penyimpanan; disimpan di ruang terkena cahaya (r1) dan di ruang gelap (r2). Respon yang diukur diantaranya kadar air, kadar pati, total padatan terlarut, gula pereduksi, susut bobot, susut diameter, kekerasan, dan jumlah tunas pada kentang kultivar medians yang ditanam pada dataran medium dan dataran tinggi. Hasil penelitian menunjukkan adanya pengaruh pada semua respon dari kentang kultivar medians dengan perlakuan pencahayaan dan waktu penyimpanan. Perbedaan ketinggian dataran tempat penanaman kentang juga memiliki perbedaan.
Co-Authors Devinor, Monica gozaly, thomas Hervelly, Hervelly Ikrawan, Yusep Izzata, Nasywa Jaka Rukmana Mulia, Rizqan Karima Nurhawa, Shalli Qhaleed, Shahnaz Naurelia Idhna Rohima, Ira Endah Siti Nurminabari, Ina Triani, Rini