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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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Physicochemical Properties of Papaya Slice Jam (Carica papaya) with Variations Citric Acid Concentrations Wahyuningtyas, Amalia; Ulfa, Masayu Nur; Hutasiot, Nama Tania J
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6385

Abstract

Papaya is included in the climacteric fruit that has a very short shelf life. This fruit is very much found around us. However, papaya has a very complete nutritional value. The decline in the quality of papaya goes hand in hand with the ripening phase of the fruit in the form of texture, taste, and color. Based on this basis, processing is needed to increase the shelf life and selling value of papaya. Innovations that can be done by reducing the moisture content of the product and making it into sheets. This sheet jam is commonly made by mixing fruit, sugar, hydrocolloids and acids. The factor that affects the formation of this sheet jam is acidity. Acids can affect the formation of gels and flavors in sheet jams. This study was carried out by analyzing the physicochemical properties of papaya sheet jam with the addition of citric acid. This study used citric acid levels of 0.5%, 0.75%, 1%, and 1.25%. The tests carried out include physicochemical analysis, namely texture (hardness), moisture content, total dissolved solids, and pH. The data obtained was analyzed using ANOVA. Based on the results of the study, it is known that variations in citric acid concentration have a significant influence on the results of physicochemical tests of papaya sheet jam, especially on moisture content, total dissolved solids, and pH. The higher the concentration of citric acid, the higher the value of the water content, TPT produced. However, the higher the concentration of citric acid added, the lower the texture value (hardness) and pH obtained. Keywords: citric acid, carrageenan, papaya, sheet jam
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.
PENGARUH LAMA FERMENTASI DAN SUMBER KARBOHIDRAT TERHADAP KARAKTERISTIK MUTU BEKASAM IKAN SELUANG (Rasbora argyrotaenia) Noviana Christy Grace Purba; Ilham Marvie; Masayu Nur Ulfa
Jurnal Sains dan Teknologi Pangan Vol. 9 No. 6 (2024): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/we6a2c42

Abstract

Bekasam merupakan makanan tradisional dari fermentasi ikan yang berasal provinsi lampung. Fermentasi dilakukan secara spontan dengan penambahan garam dan nasi sebagai sumber karbohidrat. Penelitian ini bertujuan untuk mengkaji pengaruh lama fermentasi dan jenis sumber karbohidrat terhadap karakteristik mutu bekasam ikan seluang. Lama fermentasi yang digunakan adalah 5 dan 7 hari sementara sumber karbohidratnya meliputi nasi putih dan singkong. Karakteristik yang dianalisis mencakup pH, kadar air, kadar lemak, jumlah bakteri asam laktat (BAL), dan ALT.Data dianalisis dengan uji two-way ANOVA dengan taraf α=5% dan apabila terdapat pengaruh nyata maka dilakukan uji lanjut DMRT dengan taraf α=5%. Lama fermentasi berpengaruh nyata (<0,05) terhadap pH, kadar air, dan jumlah ALT, tetapi tidak berpengaruh nyata (>0,05) terhadap nilai kadar lemak dan jumlah BAL (8,26±0,00 – 8,40±0,08) log cfu/mL pada bekasam ikan seluang. Penggunaan sumber karbohidrat yang berbeda tidak berpengaruh nyata (<0,05) terhadap pH, kadar air, kadar lemak, jumlah BAL (8,26±0,00 – 8,40±0,08) log cfu/mL dan ALT pada bekasam ikan seluang.
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.
PENGARUH KOMBINASI SORGUM DAN KACANG TUNGGAK TERFERMENTASI TERHADAP SIFAT FISIK DAN ORGANOLEPTIK SERBUK MINUMAN SEREALIA Ulfa, Masayu Nur; Ramanda, Muhammad Rizky; Nurfadillah, Nurfadillah
Jurnal Gizi dan Pangan Soedirman Vol 9 No 1 (2025): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2025.9.1.16207

Abstract

Stunting caused by malnutrition from the prenatal period to the age of two can cause various short-term and long-term health problems. One solution to prevent malnutrition is providing additional food (PMT) from local ingredients. Therefore, this study utilized sorghum and cowpeas, which are high in carbohydrates and protein and are expected to prevent malnutrition in pregnant women and toddlers. Additionally, they maximize local food ingredients such as cereal drink powder. This study aimed to determine the effect of the combination of sorghum and cowpeas on the physical and organoleptic characteristics of cereal drink powder. This study used a Completely Randomized Design (CRD) with the addition of sorghum and cowpea at concentrations of 15%: 15%, 20%: 10%, and 25%: 5%, with two repetitions, each in duplicate. Data were analyzed using one-way ANOVA at a 5% significance level, and if significant differences were found, DMRT was used for further analysis. The results showed that the concentration of sorghum and cowpeas had a significant effect (p<0.05) on viscosity, rehydration time, color, and organoleptic attributes (taste, thickness, and overall). However, the concentration did not have a significant effect (p>0.05) on hygroscopicity rate, hygroscopicity level, solubility, and organoleptic attributes (color and aroma).
Pengaruh Substitusi Tepung Terigu dengan Pati Umbi Garut terhadap Sifat Organoleptik dan Fisikokimia Kulit Pie Ulfa, Masayu Nur; Daningka, Vali; Marvie, Ilham
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 6 No. 1 (2025)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/agritekh.v6i1.1482

Abstract

Sweet potato is one of the food ingredients promoted by the government for its potential to replace wheat flour, and its starch can be used as a substitute material of 50-100%. The purpose of this research is to analyze the effect of the level of preference or acceptance of panelists towards pie crust with sweet potato starch substitution and to describe the physicochemical properties and color of the pie crust. This study conducted five treatments of pie crust, namely pie crust with 100%, 75%, 50%, 25%, and control substitutions of sweet potato starch. Data analysis was performed using One Way ANOVA at a 5% significance level, followed by a DMRT test if there were significant effects. The pie crust with 75% sweet potato starch substitution was the panelists' best choice in terms of color, taste, aroma, texture, and overall. There were no significant effects found on the moisture content and fat content of the pie crust. The results for ash content, protein, carbohydrates, L color, a color, and b color of the pie crust showed significant effects.
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