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All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Harum Fadhilatunnur
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB University, Bogor
Agriculture, Biological Sciences & Forestry Chemistry Public Health

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Pengeringan Cabai Merah (Capsicum annuum L.) dengan Kombinasi Oven Microwave dan Kipas Angin Harum Fadhilatunnur; Subarna Subarna; Zhofran Murtadho; Tjahja Muhandri
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 9 No. 1 (2022): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2022.9.1.26

Abstract

This study was aimed to obtain the best drying method of red chilies (Capsicum annuum L.) using a combination of microwave and fan as well as the characteristics of the dried chilies. Samples were subjected to drying step I, equilibration, and drying step II. Each drying step consisted of heating in microwave followed by blowing with fan repeatedly. The treatment of drying step I were 90 seconds of heating followed by 3 minutes of blowing for 7 cycles and 120 seconds of heating followed by 4 minutes of blowing for 5 cycles. Equlibration was done for 1, 2, and 3 hours. The drying step II consisted of 60 seconds of heating followed by 2 minutes of blowing repeatedly until final moisture content of <10%. All samples were analyzed for their moisture content, color, and vitamin C. The drying rates tend to decrease slowly during drying step I but faster during drying step II. The L* and a* of all samples were not significantly different (p > 0.05). The vitamin C of samples ranged between 66.53-72.68 mg/100 g and significantly decreased with increasing equilibration time. The treatment resulting in the best quality product with shortest drying time was 120 seconds of heating followed by 4 minutes of blowing for 5 cycles, 1 hour of equilibration and 60 seconds of heating followed by 2 minutes of blowing for 10 cycles.
Pemberdayaan Masyarakat Desa Rowokembu melalui Pelatihan Budikdamber dan Kebun Gizi sebagai Alternatif Pemenuhan Bahan Pangan Harum Fadhilatunnur; M. Adil Danial Faza; M. Fakhrul Anam; Ita Vera; Noor A’fiana Desyani; Ayu Idha Mufidha; Nila Farizah; Yenny Zanubah Arifah; Sarah Puruhitaningrum; Dilla Ferawati
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 8 No. 3 (2022): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.8.3.253-261

Abstract

Rowokembu Village is one of villages in Wonopringgo Sub-district in Pekalongan Regency, Central Java. It has dense population with limited agricultural land. Vegetable garden and fish farming in bucket are among simpler yet effective strategies for this typical society. This program aimed to empower local community through training on vegetable garden and fish farming in bucket for the members of PKK (Pemberdayaan Kesejahteraan Keluarga) of Rowokembu. Training was given in the form of lecture and workshop. Changes on knowledge and perception was measured through pre-test and post-test. It was observed that the training managed to increase the knowledge, perception, and skills of the participants on developing vegetable garden and fish farming in bucket. The enthusiasm and participation, however, tend to decrease after training period. The fish showed high mortality rate presumably due to poor water condition, hot weather, the absence of aeration system, and improper feeding. The plants in the vegetable garden were attacked by pest. More intensive coaching/guidance was needed to ensure the sustainability of the program.
Pengaruh Blansir dan Tween 80 pada Pengeringan Busa terhadap Karakteristik Serbuk Seledri Faleh Setia Budi; Harum Fadhilatunnur; Dhiorama Akbar Novandra
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 1 (2023): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2023.10.1.24

Abstract

Instant powder drinks are gaining popularity due to their practicality, durability, and ease of storage. As a result, fresh celery was converted into instant celery powder. The foam-mat drying technique was utilized to produce the celery powder because of its low drying temperature of 60°C and relatively fast drying process. To prevent food deterioration and enhance the characteristics of celery powder, the blanching process was employed. Tween 80 was also used to produce foam, which facilitated the foam mat drying process of celery. This study aimed to examine the impact of blanched or un-blanched treatment and the concentration of tween 80 on the physical and chemical characteristics of celery powder. The experiment used a completely randomized design with two factors, namely blanching treatment and the concentration of tween 80 (0.1%, 0.5%, 1.0%). Yield, water content, solubility in water, antioxidant activity, total phenol, and yield of celery powder were tested. The results indicated that increasing the concentration of tween 80 had a positive effect on the yield, solubility, antioxidant activity, and total phenols of celery powder products, but had a negative impact on the moisture content of the product. The treatment of un-blanced/blanching had a positive effect on the solubility, antioxidant activity, and total phenol of the product but a negative impact on the yield and moisture content of the product. The best celery powder product was produced by treating it with blanching and tween 80 concentration of 1%. It had the following characteristics: solubility of 93.87±0.28%, antioxidant activity of 251.22±4.67 mg AEAC/100 g, phenolic total of 77.44±2.80 mg GAE/100 g, and moisture content of 4.59±0.02%. The yield of celery powder obtained was 12.38±0.2%.
Penentuan Kecukupan Panas serta Evaluasi Sensori Produk Opor Ayam Steril PT XYZ Muhandri, Tjahja; Zahra, Putri Aslamiah; Herawati, Dian; Fadhilatunnur, Harum
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 11 No. 2 (2024): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2024.11.2.114

Abstract

Chicken opor, a seasoned dish made with chicken, spices, and coconut milk, has the potential to be developed into a practical and shelf-stable food product using proper preservation technology. Besides utilizing retort pouch packaging, a key factor in processing sterile chicken opor is ensuring an effective sterilization process. This study aimed to evaluate the thermal adequacy of the sterilization process for chicken opor produced by PT XYZ and to assess consumer acceptance of its sensory attributes. The product was packaged in 300 g retort pouches, with 44 units filling the sterilization basket. Heat distribution was tested using 30 temperature sensors, and heat penetration was assessed with 15 sensors placed at various locations in a 50 L pressure cooker. Sensory evaluation was conducted with 75 panelists using a hedonic rating scale. The results showed that heat distribution within the pressure cooker was uniform. The thermal adequacy, necessary to meet the commercial sterility standard, was achieved with a 70 minutes sterilization process after reaching the maximum temperature of 110 °C, yielding a minimum F0 value of 4.8 minutes. The hedonic rating test indicated moderate to high acceptance of PT XYZ's sterilized chicken opor among the panelists.
Pelatihan Teknologi Sterilisasi dalam Kemasan Plastik Tahan Panas untuk Memperpanjang Umur Simpan Sate Ayam Khas Ponorogo Tjahja Muhandri; Ninuk Purnaningsih; Harum Fadhilatunnur; Subarna Subarna
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 1 (2024): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.10.1.136-144

Abstract

Chicken satay is one of the signature dishes from Ponorogo Regency, often used as souvenirs by travelers. However, its short shelf life has limited the marketing and distribution area of the product. The activity aimed to train small enterprise partners in Ponorogo Regency to preserve their chicken satay using a simple commercial sterilization method and to measure the thermal process adequacy. The thermal process adequacy measurement was carried out at the SEAFAST Center, while the training was conducted in person at the partner's locations in Ponorogo. A questionnaire was distributed during the training to assess the participant's understanding of preserving food products using the thermal process. The sterilization process was performed by heating chicken satay in a pressure cooker for 1 hour (calculated since the maximum pressure cooker's temperature was reached), resulting in F0 values ranging from 4.2 to 5.2 minutes. The training was delivered by providing theoretical and practical experience. Data from questionnaires showed that the training improved the participants' understanding, with the average score per participant increased from 6.13 to 10.92 (32% increase).
Co-Authors Ayu Idha Mufidha Dhiorama Akbar Novandra Dian Herawati Dilla Ferawati Faleh Setia Budi Ita Vera M. Adil Danial Faza M. Fakhrul Anam Nila Farizah Ninuk Purnaningsih Noor A’fiana Desyani Sarah Puruhitaningrum Subarna Subarna Tjahja Muhandri Yenny Zanubah Arifah Zahra, Putri Aslamiah Zhofran Murtadho