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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Kesehatan Masyarakat Jurnal Sains dan Teknologi Pangan AGRITEKNO, Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Media Karya Kesehatan Canrea Journal: Food Technology, Nutritions, and Culinary Journal Jurnal Riset Sains dan Kimia Terapan Diseminasi : Jurnal Pengabdian kepada Masyarakat Journal of Global Sustainable Agriculture Food Scientia: Journal of Food Science and Technology Journal of Applied Agricultural Science and Technology Jurnal Ekonomi, Teknologi dan Bisnis Jakadimas
Rina Rismaya
Program Studi Teknologi Pangan, Fakultas Sains Dan Teknologi, Universitas Terbuka, Tangerang Selatan
Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Nursing Public Health

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PENGARUH PENAMBAHAN TEPUNG LABU KUNING TERHADAP SERAT PANGAN MUFFIN, KARAKTERISTIK FISIKOKIMIA DAN SENSORI Rina Rismaya; Elvira Syamsir; Budi Nurtama
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 1 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (376.959 KB) | DOI: 10.6066/jtip.2018.29.1.58

Abstract

Pumpkin is one of the high-fiber food sources which is abundant in Indonesia, but it is still widely un-derutilized. The use of pumpkin was expected to increase dietary fiber content in food product as well as to become one of food diversification alternatives. The purposes of this research were to evaluate the effect of addition of pumpkin flour into muffin formula on dietary fiber content, physicochemical and sensory cha-racteristics as well as to determine the best muffin developed. This research used Completely Randomized Design (CRD) which applied two factors namely, types of pumpkin flour (AP and AB) and the concentra-tions of pumpkin flour (25, 50, 75 and 100%). The study was repeated twice in three replication trials. The AP pumpkin was soaked in 0.10% sodium metabisulfite (Na2S2O5) solution at an initial temperature of 80°C, while AB pumpkin was soaked in a 0.10% Na2S2O5 solution at a room temperature (30°C). The re-sults showed that the increasing concentration levels of both pumpkin flour types decreased expansion volume, brightness, moisture content, and panelist acceptance towards the muffins. On the other hand, it increased bulk density, hardness, and dietary fiber content of the muffins. Based on sensory evaluation, the formulation comprising of 75:25 wheat flour to AB pumpkin ratio produced the best preferred muffin, because it was comparable to the control. Although the pumpkin muffin had lower acceptability than the control for all organoleptic parameters, it had a excellent value of dietary fiber. About one serving (ca 45 g) of 100% pumpkin muffin could meet the daily needs for Indonesian, at 29-31% per individual per day.
Pengaruh Suhu Perendaman dengan Larutan Natrium Metabisulfit terhadap Karakteristik Fisikokimia Tepung Labu Kuning (Cucurbita moschata D.) Yesika Kristiani; Rina Rismaya; Elvira Syamsir; Didah Nur Faridah
Food Scientia : Journal of Food Science and Technology Vol 2 No 1 (2022): Januari - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v2i1.2488.2022

Abstract

Pumpkin (Cucurbita moschata D.) is an agricultural commodity with a fairly complete nutritional content and high fiber. The use of pumpkin which is still limited to traditional processed food can be expanded by processing it into flour. Pumpkin flour has a longer shelf life than a fresh pumpkin. It is also easy to distribute and to process into various types of processed food. This study is aimed to evaluate the physicochemical characteristics of pumpkin flour produced from different pretreatments. Pretreatments such as soaking in 0.10% sodium metabisulfite solution at room temperature 30 ºC and 80ºC for 10 minutes. The parameters measured were moisture content, ash, protein, fat, carbohydrates, dietary fiber, and color. Based on the test results, the difference in immersion temperature only significantly affected the color value. Pumpkin flour soaked in 0,10% sodium metabisulfite at an initial temperature of 80 ºC had color values of L= 64,87 ± 0,04; b* +52,95 ± 0,05, higher but color value a* =+6,89 ± 0,06.
The effects of water addition and baking time on process optimization of pumpkin muffins: a pilot plant scale study Rina Rismaya; Elvira Syamsir; Budi Nurtama; Nawawee Tohyeng
jurnal1 VOLUME 5 ISSUE 2, DECEMBER 2022
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v5i2.711

Abstract

Pumpkin muffins are rich in fiber but have low expansion volume and high hardness. To date, research on pumpkin muffins has only been conducted on a laboratory scale. Therefore, a pilot plant study is needed to optimize its production on an industrial scale. This work aimed to determine the processing conditions that could produce the optimum quality of pumpkin muffins on a pilot plant scale. Water addition and baking time were chosen as optimization variables, color, moisture content, expansion volume and hardness were selected as response variables. Optimization was conducted using Response Surface Methodology in Design Expert 7.0® program. The mathematical models for brightness and hue were cubic models, and those for moisture content, expansion volume, and hardness were quadratic models. Optimization results with a desirability value of 0.884 were obtained from the addition of 48% water and baking time of 22 minutes. The resulting pumpkin muffins had lightness of 41.21, hue of 70.74, moisture content of 27.96%, expansion volume of 185.39%, and hardness of 2.91 N and contained 27.96% moisture, 2.23% ash, 18.59% fat, 5.85% protein, 45.37% carbohydrates, and 8.76% dietary fiber. These findings provide new insights for researchers and bakery industries to improve the quality of muffins from local food sources.
The Quality and Heat Stability Comparison of Packaged Cooking Oil and Bulk Cooking Oil Rismaya, Rina; Kurniawan, Andhi Dwi
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (676.367 KB) | DOI: 10.33772/jstp.v8i2.32969

Abstract

Bulk Cooking Oil (BCO) is still preferred by people because its price is cheaper than Packaged Cooking Oil (PCO). The price difference may be due to the difference in quality and heat stability during cooking at high temperatures. This study aimed to compare the quality and heat stability of BCO and PCO based on Free Fatty Acid (FFA) and Iodine Value (IV). This study used a completely randomized factorial design 2x5 with cooking oil types (package and bulk) and temperature (40, 80, 150, 200 and 250℃) as factors, while oil quality indicators as responses evaluated were FFA and IV. The results showed that the quality of PCO was better through significantly lower FFA and higher IV than BCO. The higher the temperature, the higher the FFA, while the lower the IV. Based on FFA results, BCO and PCO had the same level of heat stability, where the FFA of both significantly increased at 150℃. Meanwhile, the IV results showed that BCO had better heat stability, where the IV of BCO significantly decreased at higher temperatures (200ºC) than PCO (150ºC). In conclusion, PCO was better in quality based on FFA and IV, but not better in heat stability than BCO. 
Penentuan Kadar Merkuri (Hg) pada Kerang Hijau (Perna viridis) di Pasar Serpong Menggunakan Mercury Analyzer Metode Direct Thermal Decomposition Utha Rosalita Permata Putri; Rina Rismaya
Food Scientia : Journal of Food Science and Technology Vol 3 No 1 (2023): Janurai - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v3i1.4911.2023

Abstract

Green mussels (Perna viridis) can accumulate heavy metals from their environment. In the biota’s living cells, heavy metals can be accumulated and if consumed, could have an adverse effect on human health. Mercury (Hg) is one of heavy metals that usually pollute river water. This study aimed to quantify the mercury level of heavy metals in green mussels and the results were compared to the provisions in SNI 7387:2009 on the maximum limit of heavy metal contamination in food. The mercury analyzer with the direct thermal decomposition technique with a wavelength of 253.7 nm was used to measure the mercury levels in green mussels. The green mussel sample was obtained from several seller in Pasar Serpong. Green mussel was found to be taken from the coast of Tangerang regency river that was indicated to be polluted by heavy metals. The analysis was done using the standard series, which yielded a correlation coefficient (r) of 0.9997 and a percentage recovery of 102.65%. The results showed that three analysed samples met the Mercury metal quality criteria. The three samples of green mussels sold on Serpong Market was deemed to be safe for human consumption.  
PENINGKATAN PENGETAHUAN DAN KETERAMPILAN KADER POS BINAAN TERPADU (POBINDU) DALAM PRODUKSI MAKANAN SEHAT BERBASIS LABU KUNING UNTUK PARA LANSIA Eko Yuliastuti Endah Sulistyawati; Rina Rismaya; Mohamad Rajih Radiansyah; Dini Nur Hakiki; Athiefah Fauziyyah
Diseminasi: Jurnal Pengabdian kepada Masyarakat Vol. 5 No. 2 (2023)
Publisher : Pusat Pengabdian kepada Masyarakat- LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/diseminasiabdimas.v5i2.6182

Abstract

Persentase penduduk lanjut usia (lansia) terus meningkat dari tahun ke tahun. Seiring bertambahnya usia, kesehatan lansia menurun dan lebih berisiko terkena penyakit degeneratif seperti diabetes, hipertensi, dan penyakit kardiovaskular. Selain itu, lansia juga mengalami perubahan fisiologis pada tubuhnya seperti fungsi sistem pencernaan dan sistem metabolisme tubuh yang semakin melambat. Kondisi ini membuat lansia memiliki kebutuhan asupan nutrisi berbeda-beda yang harus disesuaikan dengan kondisi kesehatannya. Untuk memenuhi kebutuhan gizi seimbang pada lansia dan membatasi jumlah asupan kalori, lemak, garam dapat diperoleh dengan mengonsumsi makanan nabati salah satunya labu kuning. Labu kuning telah diteliti memiliki kandungan nutrisi, vitamin, mineral, antioksidan, dan serat makanan tingkat tinggi yang diketahui memberikan manfaat kesehatan. Namun sangat disayangkan, potensi dan manfaat labu kuning yang tinggi belum dimanfaatkan secara maksimal oleh masyarakat menjadi berbagai produk olahan pangan. Saat ini pengetahuan masyarakat masih terbatas pada pengolahan labu kuning secara sederhana seperti pembuatan kolak, pembuatan wajit, atau bahkan dikukus. Kegiatan pelatihan ini bertujuan untuk meningkatkan pengetahuan dan keterampilan masyarakat mengenai pengolahan labu kuning menjadi berbagai produk olahan pangan yang baik dikonsumsi oleh lansia. Pelatihan ini diberikan kepada 13 kader yang memiliki rentang usia 40-58 tahun dengan pendidikan terakhir SMA-S1 dengan pengalaman lebih dari 3 tahun bekerja di Posbindu, Kelurahan Pondok Benda, Kecamatan Pamulang, Kota Tangsel pada bulan Maret. 2022. Pelatihan ini dibagi menjadi tiga sesi. Kegiatannya yaitu pengisian pre-test, praktek pembuatan aneka produk olahan pangan, dan pengisian post-test. Capaian pelatihan ini diukur dengan menggunakan pendekatan analisis kuantitatif melalui desain One-Group Pre-test Post-test yang dianalisis menggunakan uji normalitas Komlogorov-Smirnov dan Shaporo Wilk, kemudian dianalisis menggunakan uji Wilcoxon. Hasil analisis menunjukkan terdapat perbedaan yang signifikan pada pengetahuan dan keterampilan peserta sebelum dan sesudah pelatihan, dibuktikan dengan persentase peserta yang menjawab benar pada angket pre-test sebesar 43,85% dan meningkat menjadi 97,69%. pada angket post test dengan nilai signifikansi p = 0,000. (p<0,005).   The percentage of the elderly population (elderly) continues to increase from year to year. With age, the elderly decline in health and are more at risk for degenerative diseases such as diabetes, hypertension, and cardiovascular disease. In addition, the elderly also has physiological changes in the body such as the function of the digestive system and the body's metabolic system which is increasingly slowing down. This condition makes the elderly have different nutritional intake needs that must be adapted to their health conditions. To meet the balanced nutritional needs of the elderly and limit the amount of calorie, fat, salt intake, it can be obtained by consuming plant foods, one of which is pumpkin. Pumpkin has been studied to have high levels of nutrients, vitamins, minerals, antioxidants, and dietary fiber which are known to provide health benefits. However, it is very unfortunate, the high potential and benefits of pumpkin have not been used optimally by the community into a variety of processed food products. Currently, public knowledge is still limited to simple pumpkin processing, such as making compote, making “wajit” or even steaming it. This training activity aims to improve the knowledge and skills of the community regarding the processing of pumpkin into a variety of processed food products that are good for consumption by the elderly. This training was given to 13 cadres who have an age range of 40-58 years with the latest education being SMA-S1 with more than 3 years of experience working at Posbindu, Pondok Benda sub-district, Pamulang District, South Tangerang City in March 2022. This training was divided into three sessions. activities, namely filling out the pre-test, the practice of making various processed food products, and filling out the post-test. The achievement of this training was measured using a quantitative analysis approach through the One-Group Pre-test Post-test design which was analyzed using normality test Komlogorov-Smirnov and Shaporo Wilk, then analyzed using the Wilcoxon test. The results of the analysis showed that there was a significant difference in the knowledge and skills of the participants before and after the training, as evidenced by the percentage of participants who answered correctly on the pre-test questionnaire of 43.85% and increased to 97.69% on the post-test questionnaire with a significance value of p = 0.000. (p<0.005).
Identification of the Effect of Water Stress on Yield Production and Evaluation of the Nutrient Content of Garut Tubers and Flour Khalimi, Muhammad; Rismaya, Rina; Sutrisno, Sutrisno
Journal of Global Sustainable Agriculture Vol 4, No 1 (2023)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v4i1.6954

Abstract

Arrowroot tubers (Maranta Arundinace L.) are a tuber plant that has potential as a source of carbohydrates. Arrowroot tuber plants have the potential to adapt well to various environmental conditions including water stress. The aim of this research was to identify the effect of water stress on yield production (number, weight, length and diameter) and evaluate the nutritional content of arrowroot tubers. This research used a Completely Randomized Design (CRD) with 7 water stress treatments, namely (P1) 15 days of waterlogging, (P2) 10 days of waterlogging, (P3) 5 days of waterlogging, (P4) daily watering, (P5) watering every 5 days, (P6) watering every 10 days, and (P7) watering every 15 days which was repeated in 2 experimental repetitions and 2 measurement repetitions. The results of the research showed that there was no decrease in yield in treatments P1 to P3, however in treatments P6 and P7 there was a difference in the yield of lower tuber weight compared to the daily watering treatment (P4) and the once every 5 days watering treatment (P5). Treatment The results of proximate analysis of arrowroot tubers with the best yield production (P5) showed that the water, ash, fat, protein and carbohydrate content of fresh tubers were respectively 69.82%, 1.47%, 0.21%, 0, 45% and 28.15%, while arrowroot flour is 2.28%, 4.77%, 0.33%, 1.47% and 91.16%. The results of this research provide information that arrowroot plants can be planted on land that has the potential to be flooded during the arrowroot growing season, but arrowroot plants require sufficient water to optimize their production. The high carbohydrate content of arrowroot tubers reflects its potential as an alternative food source to replace wheat and rice.
PENGGUNAAN SENYAWA PEKTIN KULIT JERUK SIAM SEBAGAI EDIBLE COATING TERHADAP KUALITAS BUAH STROBERI (Fragaria vesca) SELAMA PENYIMPANAN Junaidi, Fahmi; Hermavita, Cindi Dwi; Nur Anggaristi, Kirana Titan; Setiawan, Alifianto; Rismaya, Rina
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.v9i1.47155

Abstract

The characteristics of siamese oranges have a 30% part in the form of fruit peel which has not been used and discarded, however, siamese peel has pectin content that can be utilized as an edible coating. The purpose of this research is to determine the effect of using pectin compounds of chayote peel as edible coating on the quality of strawberry fruit during the shelf life. The research method was conducted using a 4x4 factorial complete randomized design with factors of chayote peel pectin concentration and storage temperature. The first factor is the concentration of edible coating from pectin which consists of 4 levels, namely 0%, 1%, 2%, and 3%. The second factor is the length of storage, consisting of 4 levels, namely 3, 6, 9 and 12 days of storage at refrigerator temperature (14oC). The variables observed include weight loss, texture, vitamin C content, pH test, total soluble solids and organoleptic (color, taste and appearance). Based on the analysis of variance, the treatment of pectin concentration comparison of siamese orange peel as edible coating on the shelf life of strawberry fruit has a significant effect (p
Pengaruh Suhu Pemanasan terhadap Karakteristik Mutu Minyak Goreng Bekas Pakai Pedagang Gorengan Agung, Galih S; Rismaya, Rina
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.15

Abstract

Palm cooking oil has been widely used in food processing because it is easily available at a relatively low price in the market. People's habit of repeatedly using cooking oil is considered more economical and can save household costs, but this can be a bad risk to health. This is because repeated use at high temperatures will reduce the quality of cooking oil. This study aimed to determine the effect of heating temperature on the quality of cooking oil used by fried traders in terms of color analysis, free fatty acids, iodine number, and peroxide value. This study used a completely randomized design with heating temperature treatment (150°, 180°, and 210°C) on cooking oil used by fried peddlers, which was repeated two times trial repetition. The results showed that heating temperature significantly increased the redness, free fatty acid content, and peroxide value of used cooking oil. However, the heating temperature significantly reduced the iodine value in used cooking oil. Based on SNI 7709:2019, cooking oil used by fried traders who were given different heating treatments did not meet the quality requirements for cooking oil in term of its free fatty acid content and color quality.
Training of Fish Nugget Processing to Prevent Stunting Rismaya, Rina; Sulistyawati, Eko Yuliastuti Endah; Ratnaningsih, Dewi Juliah; Maulida, Iffana Dani; Nadia, Lula
Media Karya Kesehatan Vol 7, No 1 (2024): Media Karya Kesehatan
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/.v7i1.52377

Abstract

Insufficient protein intake in children during the growth period is one of the causes of the increasing prevalence of stunting children in Indonesia. Fish has been researched to contain high levels of protein which is good for children's growth and development. In general, fish is only processed simply so it is not liked by children, whereas it can be processed into various processed products, such as nuggets. This community service aimed to determine the effect of providing fish nugget processing training on the knowledge of training participants. An increase in knowledge was measured using a one group pretest posttest design, which was then carried out with a real difference test to see the difference in the average pretest and posttest scores using the non-parametric Wilcoxon test. This training activity was given to 16 housewives and parents of Early Childhood Education School students in Situ Udik Village, Cibungbulang District, Bogor Regency with age characteristics ranging from 20-60 years and the latest education level was Elementary School-Senior High School. The results of this community service showed that providing training has a significant effect on increasing the knowledge of training participants in processing fish nuggets. The average pretest score of training participants (74.38%) showed a value that is significantly different from the average posttest score (95.63%) with significance value (Asymp. Sig.) 0.000. It is hoped that the results of this community service can be implemented by the community in producing fish-based nuggets for family consumption and sale to consumers.Keywords: Fish nuggets, food processing training, processed fish products, Situ Udik village, stunting.
Co-Authors Adhi Susilo Agnes Yuliana Icha Mauliddia Agung, Galih S Athiefah Fauziyyah Aurellia, Dema Griseldis Bayu Eka Wicaksana Budi Nurtama Cindi Dwi Hermavita Dewi Juliah Ratnaningsih Dini Nur Hakiki Eko Yuliastuti E.S Elvira Syamsir Fahmi Junaidi Hati, Futi Kusuma Hermavita, Cindi Dwi Hermawan, Yudi Junaidi, Fahmi Khalimi, Muhammad Kurniawan, Andhi Dwi Lula Nadia Maulida, Iffana Dani Mohamad Rajih Radiansyah Mutiara Ulfah Nawawee Tohyeng Nur Anggaristi, Kirana Titan Rinda Noviyanti, Rinda Ritonga, Ganda R Setiawan, Alifianto Sutrisno, Sutrisno Utha Rosalita Permata Putri Yesika Kristiani