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All Journal Pharmaciana: Jurnal Kefarmasian AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) JPM: JURNAL PENGABDIAN MASYARAKAT AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Journal of Food and Agricultural Product Communication in Food Science and Technology TeknoKreatif: Jurnal Pengabdian kepada Masyarakat Jurnal Sains dan Teknologi Pangan
Masayu Nur Ulfa
Institute Technology Of Sumatera
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Transportation Other

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Evaluation of glycemic index determination method Ratna Sari Listyaningrum; Didah Nur Faridah; Puspo Edi Giriwono; Masayu Nur Ulfa
Pharmaciana Vol 11, No 2 (2021): Pharmaciana
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (299.766 KB) | DOI: 10.12928/pharmaciana.v11i2.20666

Abstract

In Indonesia, determination of glycemic index (GI) was performed according to approved protocols prescribed by FAO (1998) and BPOM (2011); but, remarkable differences among these methods exist, primarily regarding the points of recommendation. This present work aimed to evaluate the technical steps of the protocol for determining GI between two protocols recommended by BPOM (2011) and FAO (1998). Ten healthy subjects (age 21-36 years old and body mass index (BMI) 18.5-24.9 kg/m2) were recruited for the study. The blood glucose was measured with repeated glucose trials, while the number of sampling points for the blood glucose test was also investigated. The range of GI for rice, wheat cookies, NS-cookies, HMT-cookies were 68 – 77; 55 – 60; 35 – 43; 35 – 41, respectively, using the combination of three different aspects between FAO and BPOM protocol. Noticeably, the difference in glucose trials did not cause significant variations to GI (n=10, p>0.05). Regarding statistical performance between methods, the Coefficient of Variance (CV) resulted from BPOM protocol (10 subjects, 5 sampling points) ranged 37 to 49%, being slightly higher compared to CV obtained from FAO protocol (7 subjects with triplicate glucose trials, 7 sampling points), i.e., 33% and 35%. The conclusive remark was noticed, that the most satisfying protocol for determination of GI was achieved using no less than two reference food trials, seven subjects, and seven blood sampling points.
Pandan Wangi rice as reference food and the use of 25 g portion in glycemic index test Didah Nur Faridah; Puspo Edi Giriwono; Ratna Sari Listyaningrum; Masayu Nur Ulfa
Pharmaciana Vol 12, No 2 (2022): Pharmaciana
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (542.904 KB) | DOI: 10.12928/pharmaciana.v12i2.20668

Abstract

The notion of the Glycemic Index (GI) can be utilized to aid in the choosing of foods for a healthy diet, leading to low GI claims that have been commonly found in various food products. The convenience of the test subject could affect GI results, such as the type of reference food and how much of it to be consumed. Therefore, the goals of this research were to see if white rice (Pandan Wangi) could be used as a reference food and to compare GI result obtained from a different portion of available carbohydrate. The recruited subjects ranged in age from 21-36 years old with BMI of 18.5-24.9 kg/m2). Glucose measurement and sample testing (white rice and cookies) were conducted in the experiment. Overnight fasting was required of volunteers, and blood samples were obtained using One Touch Ultra Lifescan. There were seven points of blood sampling with triplication of glucose testing GI values were calculated with Incremental Area Under Curves (IAUC). The result means of GI were 74±16 (white rice), 60±24 (wheat cookies), 38±14 (NS-cookies), and 39±16 (HMT-cookies). The correlation between IAUC glucose and rice was significant with r=0.834 (n=10, p<0,01). GI of white rice based on 25g available carbohydrates (AVCHO) was significantly different from GI based on 50g AVHCO (n=10, p<0.05). Pandan Wangi white rice can be used to substitute glucose or white bread in GI tests with a conversion factor of 0.74. It needed further study regarding the use of 25 g AVCHO as the basic portion in GI test. 
Effect of Variations of Roasting Temperature on the Physicochemical Properties of Robusta Coffee (Coffea canephora L.) Muhammad Rizky Ramanda; Azzahra Fali Prameswari; Masayu Nur Ulfa
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 2 (2024): June 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i2.405-417

Abstract

Robusta coffee has become the most planted coffee in Indonesia and a vital commodity. Robusta coffee is characterized by a more caffeine content, bitter taste, and slightly more acidic compared to that of Arabica coffee. The roasting process is important factors contributing to shape taste, aroma, and the physical characteristics of coffee beans. This study seeks to compare the physicochemical properties of Robusta coffee originated from West Lampung and Tanggamus, and to assess the impact of roasting temperature (light at 190°C, medium at 200°C, and dark at 210°C). Measurement was conducted in duplicate. The findings indicated significant differences (p<0.05) in ash content, moisture content, and pH between coffee from West Lampung and Tanggamus, while color and caffeine content did not differ significantly (p>0.05). The geographic origin of coffee beans influences their physicochemical properties. Moreover, all examined parameters (ash content, moisture content, pH, color, and caffeine content) show a direct relationship with the roasting temperature. Consequently, roasting temperature plays a pivotal role in shaping the physicochemical properties of coffee beans. Keywords: Caffeine, Coffee, Region, Roasting, Temperature.
Study of Pineapple Juice Addition Towards Physicochemical Characteristics and Consumer Acceptability of Soyghurt Nur Phi Lintang Kamulyan Sulityo; Masayu Nur Ulfa; Syahrizal Nasution
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 11 No 1 (2024)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v11i1.5524

Abstract

Purpose: This study aims to analyze the effect of adding pineapple juice at different concentrations on the viscosity, total solids, total dissolved solids, color, and consumer acceptance of soygurt. Methodology: A Completely Randomized Design (CRD) was used in this study, with the independent variable being the variation in the concentration of added pineapple juice (0%, 5%, 10%, 15%). Results: The results show that viscosity, total solids, total dissolved solids, and color are significantly influenced by the addition of pineapple juice. Findings: The consumer acceptance test indicated that the treatment with 10% pineapple juice had the best organoleptic value and was well accepted by consumers, with an average score of 4.11. Novelty: This research explores the enhancement of soygurt by adding pineapple juice, a novel approach to improving its taste and consumer appeal. Originality: The study provides a detailed analysis of the physicochemical and sensory characteristics of soygurt enhanced with pineapple juice. Conclusions: Adding pineapple juice to soygurt significantly improves its viscosity, total solids, total dissolved solids, and color, with 10% being the most favorable concentration for consumer acceptance. Type of Paper: Empirical Research Article
Pengembangan Produk Nugget Bekasam Sebagai Pengembangan Produk Unggulan Daerah Lampung Marvie, Ilham; Nasution, Syahrizal; Syafitri, Yosi; Ulfa, Masayu Nur; Manurung, Surya Christien; Putri, Diana Rizkia; Yulistin, Rahmi; Yatima, Yatima; Margiati, Ririn; Purba, Noviana Christy Grace
TeknoKreatif: Jurnal Pengabdian kepada Masyarakat Vol 4 No 1 (2024): TEKNOKREATIF : Jurnal Pengabdian kepada Masyarakat Volume 4 No 1
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M), Institut Teknologi Sumatera, Lampung, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/teknokreatif.v4i1.1667

Abstract

Bekasam merupakan salah satu produk fermentasi yang umumnya menggunakan ikan air tawar, melalui proses penggaraman serta pemberian sumber karbohidrat berupa nasi yang akan dimanfaatkan oleh bakteri asam laktat Lactobacillus sebagai bakteri utama dalam proses fermentasi alami. Hingga saat ini bekasam masih kurang digemari oleh masyarakat. Hal ini dikarenakan bekasam memiliki aroma amis yang kuat setelah fermentasi dan warna yang kurang menarik. Oleh karena itu diperlukan innovasi produk lanjutan dari bekasam yang dapat mengatasi bau amis dan meningkatkan warna agar lebih menarik misalnya mengolah bekasam menjadi nugget. Kegatan pengabdian kepada Masyarakat ini bertujuan untuk mengembangkan produk olahan bekasam. Metode yang digunakan dalam kegiatan pengabdian masyarakat diantaranya pelatihan, demonstrasi proses produk olahan nugget bekasam, dan pengujian respon masyarakat. Pelaksanaan pelatihan pengembangan produk nugget bekassam dilaksanakan di Coffee and Resto Cikwo, Bandar Lampung yang diikuti oleh mitra dan pekerja restoran. Alur pelaksanaan pengabdian masyarakat terdiri dari tahap persiapan, tahap pelaksanaan dan pengujian respon masyarkaat terhadap produk nugget bekasam. Berdasarkan hasil uji hedonik, masyarakat dinilai dapat menerima produk nugget bekasam dan cenderung lebih menyukai nugget bekasam dibandingkan bekasam tradisional pada parameter tekstur dan rasa.
Edukasi Pengolahan Pangan Lokal Sumatera dan Penerapan PHBS (Pola Hidup Bersih dan Sehat) Sebagai Upaya Pencegahan Stunting Talitha, Zada Agna; Ulfa, Masayu Nur; Wahyuningtyas, Amalia; Fithriyani, Dina
TeknoKreatif: Jurnal Pengabdian kepada Masyarakat Vol 4 No 1 (2024): TEKNOKREATIF : Jurnal Pengabdian kepada Masyarakat Volume 4 No 1
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M), Institut Teknologi Sumatera, Lampung, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/teknokreatif.v4i1.1120

Abstract

Desa Ono Harjo menghasilkan beberapa produk pertanian dan juga memproduksi padi, gabah, jagung, ubi kayu serta memiliki ternak kambing dan sapi . Namun dengan berbagai sumber pangan yang ada, Desa Ono Harjo masih menghadapi masalah gizi, yaitu stunting. Stunting merupakan suatu keadaan yang terjadi akibat malnutrisi kronis yang sudah berlangsung bertahun-tahun. Praktik perawatan kebersihan, kesehatan, dan tingkat konsumsi pangan oleh orang tua terhadap anak memiliki hubungan yang signifikan dengan kejadian stunting. Salah satu solusi yang dapat dilakukan untuk mencegah terjadinya stunting pada balita di Desa Ono Harjo adalah melakukan edukasi mengenai stunting, penerapan PHBS serta pemanfaatan dan pengolahan pangan lokal pencegah stunting. Kegiatan yang dilakukan terdiri dari serangkaian edukasi yang dikemas dengan perlombaan olahan pangan agar lebih menarik. Perlu dilakukan evaluasi untuk kegiatan pengabdian selanjutnya supaya kegiatan lebih berkelanjutan sehingga output yang dihasilkan lebih besar. Berdasarkan data peningkatan pemahaman mengindikasikan tercapainya tujuan yang diharapkan untuk pemahaman peserta pengabdian.
Pengaruh Konsentrasi Sari Buah Nanas Terhadap Total Bakteri Asam Laktat, pH dan Keasaman Soygurt Nanas Nasution, Syahrizal; Ulfa, Masayu Nur; Ramadhanti, Annisa Nandha
Jurnal Sains dan Teknologi Pangan Vol 8, No 5 (2023):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i5.43469

Abstract

Kacang kedelai merupakan bahan pangan yang banyak diolah. Salah satu olahan kacang kedelai adalah minuman sari kedelai yang dapat diolah lebih lanjut menjadi produk fermentasi berupa soygurt. Proses fermentasi sari kedelai tidak menghilangkan keseluruhan aroma yang tidak diinginkan sehingga perlu penambahan sari buah nanas yang bisa menghilangkan aroma tersebut serta membantu pertumbuhan bakteri asam laktat (BAL), mengatur pH dan keasaman pada soygurt yang berperan dalam menghasilkan mutu soygurt yang sesuai. Tujuan penelitian yaitu untuk mengetahui pengaruh, memperoleh konsentrasi terbaik, serta korelasi dari penambahan sari buah nanas terhadap kandungan BAL, pH dan keasaman soygurt. Penelitian ini menggunakan rancangan acak lengkap dengan tiga kali ulangan. Perlakuan konsentrasi penambahan sari buah nanas sebanyak 0%, 5%, 10% dan 15% serta parameter uji berupa total BAL, pH dan keasaman. Hasil penelitian menunjukkan, berdasarkan uji ANOVA (α=95%), setiap konsentrasi sari buah nanas berpengaruh terhadap karakteristik produk soygurt. Peningkatan penambahan sari buah nanas mampu meningkatkan total BAL dan keasaman serta menurunkan pH soygurt. Penggunaan 15% sari buah nanas adalah konsentrasi terbaik yang dapat ditambahkan pada soygurt berdasarkan uji Duncan (α=95%). Selain itu, total BAL meningkat sejalan dengan penambahan konsentrasi sari nanas serta berkorelasi positif dengan keasaman (R²=0.9844) namun berbanding terbalik dengan pH pada produk soygurt (R²=0.8487).
PENGARUH JENIS HIDROKOLOID TERHADAP KARAKTERISTIK KIMIA FRUIT LEATHER CAMPURAN BUAH NANAS DAN MANGGA Fitri, Rika Desla; Ulfa, Masayu Nur; Rahmadi, Isnaini
Jurnal Sains dan Teknologi Pangan Vol 9, No 1 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i1.47245

Abstract

Tujuan penelitian ini untuk menganalisis pengaruh dari empat jenis hidrokoloid (gum arab, xanthan gum, pektin, dan karagenan) terhadap karakteristik kimia fruit leather dan untuk menentukan jenis hidrokoloid terbaik yang digunakan pada fruit leather. Pada penelitian ini, fruit leather dibuat dari campuran puree buah nanas dan puree buah mangga arum manis dengan perbandingan 1:1 (w/w). Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan lima perlakuan: tanpa hidrokoloid (kontrol); gum arab 0,5%; xanthan gum 0,5%; pektin 0,5%; dan karagenan 0,5%. Paramater analisis yang diuji pada produk adalah kadar air, aktivitas air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, dan kadar serat kasar. Penelitian dilakukan dengan dua kali ulangan dan duplo. Hasil menunjukkan bahwa jenis hidrokoloid mempunyai pengaruh signifikan pada semua parameter analisis dari fruit leather campuran buah nanas dan buah mangga. Hasil terbaik diperoleh dari fruit leather campuran buah nanas dan buah mangga dengan penambahan hidrokoloid berupa pektin, yang memiliki karakteristik kadar air 13,37%, aktivitas air 0,66, kadar abu 0,94%, kadar protein 1,08%, kadar lemak 0,013%, kadar karbohidrat 84,6%, dan serat kasar 3,27%,
Pengembangan Produk Selai Lembaran Berbasis Pepaya Sebagai Produk Unggulan UMKM Dapur Ibu Yanti Bandar Lampung Wahyuningtyas, Amalia; Ulfa, Masayu Nur; Talitha, Zada Agna; M. Rizky Ramanda; Adawiyah, Mala Minati; Hutasoit, Tania Jessika; Inayah, Rahmadya; Titienchu Srihan Drewtry Naibaho; Christian, Dhea
JPM: Jurnal Pengabdian Masyarakat Vol. 4 No. 4 (2024): April 2024
Publisher : Forum Kerjasama Pendidikan Tinggi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47065/jpm.v4i4.1616

Abstract

Dapur Ibu Yanti is one of the micro, small and medium enterprises (MSMEs) located in Segalaminder Village, Bandar Lampung. Currently, the products produced by Dapur Ibu Yanti are still limited, only donuts and kue lapis which is flour based are produced every day. Innovation must be carried out to make consumers more interested in their products, especially by utilizing local raw materials such as papaya. Papaya fruit has the potential to be used as an innovative food product that can be developed into sheet jam as a superior product in Dapur Ibu Yanti. Sheet jam is jam that is thin, shiny, has a soft, compact texture, is plastic and not sticky and has a natural fruit taste. The team carried out community service by making sheet jam from papaya fruit and then the results of the innovation in developing papaya sheet jam were taught to culinary practitioners, namely in Dapur Ibu Yanti. The aim of this activity was to process papaya fruit into a featured product known as sheet jam. The method used was a field survey, interviews with key culinary actors, and continued with direct training by making papaya sheet jam. The output of this service was papaya sheet jam that could be the featured product which can increase economic value and become an innovative product in Dapur Ibu Yanti.
Edukasi Pengolahan Pangan Guna Mengurangi Prevalensi KEK dan Anemia pada Siswi di SMAN 1 Seputih Agung Ulfa, Masayu Nur; Talitha, Zada Agna; Marvie, Ilham; Wahyuningtyas, Amalia
TeknoKreatif: Jurnal Pengabdian kepada Masyarakat Vol 4 No 2 (2024): TEKNOKREATIF : Jurnal Pengabdian kepada Masyarakat Volume 4 No 2
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M), Institut Teknologi Sumatera, Lampung, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/teknokreatif.v4i2.1113

Abstract

Desa Simpang Agung merupakan salah satu desa di provinsi Lampung yang masih menghadapi masalah gizi berupa stunting. Stunting merupakan permasalahan gizi kronis yang disebabkan oleh kurangnya asupan gizi dalam rentang waktu yang cukup lama, umumnya karena asupan makan yang tidak sesuai dengan kebutuhan gizi. Periode sebelum kehamilan merupakan waktu yang tepat untuk mengurangi risiko terjadinya stunting, dengan pencegahan kekurangan energi kronis (KEK) dan anemia. Program pengabdian masyarakat dilakukan pada siswi SMAN 1 Seputih Agung yang berada di desa Simpang Agung. Metode pengabdian berupa edukasi pada remaja putri terkait dengan pengolahan pangan fungsional sehingga dapat meningkatkan pengetahuan dan praktik masyarakat desa terhadap KEK, anemia, dan pangan pencegahannya, dengan target jangka panjang untuk mengurangi prevalensi KEK dan anemia dalam upaya pencegahan bayi lahir stunting. Hasil pengabdian menunjukkan bahwa secara keseluruhan, terjadi peningkatan pengetahuan mitra mengenai kaitan anemia, KEK, dan pangan terkait masalah tersebut.
Co-Authors Adawiyah, Mala Minati Amalia Wahyuningtyas Azzahra Fali Prameswari Christian, Dhea Daningka, Vali Fithriyani, Dina Fitri, Rika Desla Hesti Ayuningtyas Pangastuti Hutasiot, Nama Tania J Hutasoit, Tania Jessika Ilham Marvie Inayah, Rahmadya Manurung, Surya Christien Margiati, Ririn Muhammad Rizky Ramanda Noviana Christy Grace Purba Nur Phi Lintang Kamulyan Sulityo Nurfadillah Nurfadillah Purba, Noviana Christy Grace Puspo Edi Giriwono Putri, Diana Rizkia Rahmadi, Isnaini Ramadhanti, Annisa Nandha Ramanda, Muhammad Rizky Ratna Sari Listyaningrum Syahrizal Nasution Talitha, Zada Agna Titienchu Srihan Drewtry Naibaho Wahyuningtyas, Amalia Wirmadi, Erycka Putri Yatima, Yatima Yosi Syafitri Yulistin, Rahmi Zada Agna Talitha