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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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Journal : Communication in Food Science and Technology

 1 
Evaluasi CPPB IRT dan Penyusunan Rekomendasi HACCP pada UMKM Tempe a-Zaki di Bandar Lampung Masayu Nur Ulfa; Amalia Wahyuningtyas; Ilham Marvie; Hesti Ayuningtyas Pangastuti
Communication in Food Science and Technology Vol 1 No 1 (2022): Communication in Food Science and Technology, October Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v1i1.971

Abstract

Tempeh is a fermented food composed primarily of soybeans that is a nutrient-dense, cost-effective, and sustainable functional source of protein. Tempeh production, especially in Indonesia, is done usually in household scale. For its development, the producers should be maintaining their product quality, especially in food safety management such as good manufacturing pratices (GMP) and Hazard Analysis Critical Control Point (HACCP). The objectives of this study was to identify the suitability of GMP implementation and to compose HACCP plan. This study took place in a-Zaki tempeh household producer in Bandar Lampung. This study was conducted with descriptive quantitative approach. Primary data (observations and interviews) and secondary were collected as the information.. For GMP evaluation, the obtained data was compared with the regulation of food and drug regulatory agency. The result showed that a-zaki tempeh household producer were categorized into level III of IRTP due to 10 minors deviations, 3 major deviations, 4 serious deviations, and 0 critical deviations so that an internal audit needs to be held every 2 weeks. For HACCP, the producer had not yet designed and implemented HACCP plan.
The Effect of Sorghum Juice Concentration (Sorghum bicolor L.) on Yogurt Characteristics Wirmadi, Erycka Putri; Ulfa, Masayu Nur; Marvie, Ilham
Communication in Food Science and Technology Vol. 3 No. 2 (2024): Communication in Food Science and Technology, November Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v3i2.1974

Abstract

Yogurt is a derivative product of milk that undergoes a fermentation process aided by bacteria during production. Various types of bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus, are utilized in the fermentation process. Sorghum holds numerous health benefits, including contributing to the prevention of heart disease, obesity, hypertension, maintaining blood sugar levels, and preventing colorectal cancer. Additionally, sorghum contains resistant starch and oligosaccharides that are resistant to digestion by the human body, making it suitable for use in synbiotic beverages. The research aimed to analyzed the influence of different concentrations of sorghum extract on the characteristics of yogurt, including chemistry and microbiology aspects. The results of the ANOVA tests for each parameter were found to be statistically significant and markedly different. Titration of total acidity, total dissolved solids, viscosity, and total lactic acid bacteria increased with the addition of sorghum extract.
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