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UJI KUALITATIF FORMALIN PADA IKAN ASIN JAMBAL ROTI DI PASAR TRADISIONAL DAN ONLINE KABUPATEN KARAWANG Hermawan, Yudi; Rismaya, Rina; Fauziyyah, Athiefah; Ulfah, Mutiara
Jurnal Kesehatan Masyarakat Vol 11, No 6 (2023): NOVEMBER
Publisher : Fakultas Kesehatan Masyarakat Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jkm.v11i6.39073

As a district that has a fairly large coastal area, Karawang has considerable potential in producing fishery products. One of the leading fish commodities in Karawang Regency is the Manyung fish (Arius thalassinus) which is usually processed into jambal roti salted fish. One of the problems in the traditional processing of jambal roti salted fish is the lack of attention to aspects of sanitation and hygiene, so that the product is easily damaged. Misuse of preservatives from hazardous chemicals such as formalin is still widely found to overcome this problem. This study aimed to identify the presence of formalin content qualitatively in samples of jambal roti salted fish marketed in traditional markets and online markets in Karawang Regency. Jambal roti salted fish samples were obtained randomly (simple random sampling) from traders in five different traditional markets and five samples were obtained from online markets in Karawang Regency. Testing for formalin on salted jambal roti fish was carried out qualitatively using a Test-Kit with two replications. The results of the qualitative formalin test showed that of the 10 samples of salted jambal roti fish tested, none of the samples tested positive for formalin. Thus, the jambal roti salted fish sold in traditional markets and online markets in Karawang Regency tested negative and is free of formaldehyde, so it is safe for consumption.

Pengaruh jenis pemanis erythritol dan stevia terhadap karakteristik fisikokimia, dan sifat fungsional fruit leather kulit jeruk siam – mangga Fahmi Junaidi; Cindi Dwi Hermavita; Rina Rismaya

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4616

Fruit leather refers to a food item obtained by drying pureed fruit in an oven. Typical raw materials used in fruit leather include nutrient-rich tropical and subtropical fruits, high in dietary fiber and vitamin C. This study aims to explore the impact of erythritol and stevia sweeteners on the physic, physicochemical, and functional characteristics of siam-mango orange peel fruit leather. The study employed a factorial complete randomized design (CRD) with two factors: (1) the treatment of the ratio of citrus peel and mango fruit with concentrations of JM1 (50%: 50%), JM2 (40%: 60%), JM3 (30%: 70%), and JM4 (20%: 80%), and (2) the type of sweetener, specifically erythritol (28%) and stevia (5%). The testing parameters included physical characteristics such as texture and color, chemical characteristics such as moisture, ash, protein, fat, and carbohydrate content, as well as functional properties including vitamin C, reducing sugar, antioxidant, and dietary fiber. According to physicochemical testing, the optimal treatment was achieved using a combination of JM2G2 orange peel 10% and manga 90% (JM2) along with Stevia sweetener type (G2). The physicochemical analysis revealed that the moisture content was 14.52%, ash was 0.933%, protein was 3.73%, fat was 2.875%, and carbohydrate content was 77.945%. As well as analyzing the physical properties and functional effects of food on texture content, this study measured total color value, vitamin C, reducing sugar, and antioxidant activity (IC 50). The results showed that the values for each were 3.5, 49, 13.675%, 27.215%, and IC 50 value: 76.02, respectively. The utilization of erythritol and stevia sweeteners has been shown to impact the quality of fruit leather.

Effect of Stevia and Erythritol on Sensory, Microbiological, and Physicochemical Characteristics of Black Glutinous Rice Cookies Sulistyawati, Eko Yuliastuti Endah; Rismaya, Rina; Fauziyyah, Athiefah; Ulfah, Mutiara
Journal of Applied Agricultural Science and Technology Vol. 8 No. 3 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i3.204

Cookie is a popular and well-liked food but is high in calories and low in fiber. Replacing sugar by artificial sweeteners in cookies is expected to reduce the calorific value of cookies. This study aimed to evaluate the effect of adding artificial sweeteners on the physical, sensory, microbiological characteristics, and functional benefits of cookies. A completely randomized design with sweeteners (stevia and erythritol) and concentrations (0.2%, 0.4%, and 0.5%) was used. The results showed that stevia and erythritol had significantly affected all test parameters, except in the mold/yeast parameters of cookies. The adding of stevia and erythritol significantly decreased L*, a*, b*, hedonic scores, caloric values, dietary fiber contents, total microbial values but significantly increased hardness and antioxidant capacities (IC50) of final cookies. All sensory ratings of the sucrose and formulated cookies were >3 points, which demonstrated that stevia and erythritol can be sugar replacers that can reduce calorie cookies. The findings can guide in the reformulation of low-calorie, high-fiber, and non-gluten cookies.

In Vitro Evaluation of the Antibacterial Effect of Virgin Coconut Oil Against Pseudomonas aeruginosa Associated with Folliculitis Hati, Futi Kusuma; Rismaya, Rina; Aurellia, Dema Griseldis
Jurnal Riset Sains dan Kimia Terapan Vol. 11 No. 1 (2025): Jurnal Riset Sains dan Kimia Terapan, Volume 11 Nomor 1, Juni 2025
Publisher : Program Studi Kimia Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JRSKT.111.05

Virgin Coconut Oil (VCO) is a pure coconut oil rich in lauric acid, giving it potential antibacterial properties. Previous studies have successfully produced a VCO using a combined fermentation and enzymatic method with Neurospora sitophila, Lactobacillus plantarum, and papain. Nevertheless, further investigation is required to determine the antibacterial efficacy of the VCO against Pseudomonas aeruginosa, a bacterium responsible for folliculitis. This study analyzed of the antibacterial activity of VCO and Hydrolyzed Virgin Coconut Oil (HVCO) against P. aeruginosa in vitro. VCO is obtained by fermenting coconut milk using N. sitophila, L. plantarum and papain, then VCO undergoes hydrolysis with the aid of Lipozyme TL IM to yield HVCO. Inhibition zone assays were conducted to assess the antibacterial activity of 100% VCO and HVCO at varying concentrations of 25%, 50%, and 100%. The largest inhibition zone was shown by 100% HVCO (9.5 ± 0.3 mm in diameter), which was statistically significantly different from the control, ampicillin trihydrate. The data suggested that HVCO has enhanced antibacterial effectiveness against P. aeruginosa, compared to VCO. This increased activity is attributed to its higher free fatty acids and monolaurin content.

Pengaruh Lama Pemanasan dan Jenis Bahan Pangan Terhadap Mutu Minyak Goreng Sawit Ritonga, Ganda R; Rismaya, Rina
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.49

Prolonged and repeated use of cooking oil during frying leads to a deterioration in its quality due to various chemical reactions. The rate of quality degradation is influenced by the type of food being fried, as different ingredients contain varying compounds that interact with the oil. This study aimed to determine the effects of heating time and food type on the physicochemical quality parameters of cooking oil during frying. A 3x2 Factorial Completely Randomized Design was employed, with heating times of 5, 10, and 15 minutes, and two food types: shrimp crackers and salted fish. The parameters assessed included color, free fatty acids, iodine number, and moisture content. This study was conducted in duplicate with two replications per treatment. The results showed that both heating time and food type significantly affected oil degradation. Increased heating time and type of food being fried led to higher values of red and yellow coloration, moisture content, and free fatty acid levels, while the iodine value decreased, indicating increased oxidation. Heating time did not significantly affect the red color of cooking oil used for frying, and food type did not significantly influence changes in the iodine value. Overall, extended heating and the use of salted fish accelerated the degradation of cooking oil quality more than shrimp crackers, except in terms of iodine value. These findings highlight the importance of monitoring frying duration and food type to maintain oil quality, and can guide consumers and food businesses in establishing safe reuse limits for cooking oil.

Pengaruh Kepemilikan Kas, Rencana Bonus, Risiko Keuangan, Nilai Perusahaan Dan Ukuran Perusahaan Terhadap Perataan Laba (Studi Kasus Pada Perusahaan Subsektor Perkebunan Yang Terdaftar Di Bursa Efek Indonesia Tahun 2012-2020) Rismaya, Rina
Jurnal Ekonomi Teknologi dan Bisnis (JETBIS) Vol. 1 No. 1 (2022): Jurnal Ekonomi, Teknologi dan Bisnis
Publisher : Al-Makki Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57185/jetbis.v1i1.6

Penelitian ini merupakan studi pustaka terhadap menejemen keuangan. Penelitian ini bertujuan untuk mendeskipsikan dan menganalisis kembali pengaruh kepemilikan kas,rencana bonus,resiko keuangan. Metode penelitian yang digunakan dalam penelitian ini adalah metode deskriptif dan verifikatif. Metode deskiptif adalah metode yang di gunakan untuk meneliti dan menganalisis sustu hasil penelitian.dan metode verivikatif menurut sugiono adalah penelitian yang menguji teori dan mengujian hipotesis. Hasil penelitian menyimpulkan agar bisa memverifikasi kebenaran dan hasil penelitian tersebut. Dan resiko keuangan berpengaruh positif terhadap perataan laba dan hal ini menunjukan bahwa semakin tinggi resiko keuangan maka semakin tinggi praktik perataan laba dan sebaliknya semakin rendah resiko keuangan maka semakin rendah praktik perataan laba.

Mozzarella Cheese Processing Training for Farmers in Tonjong Village, Tajurhalang District, Bogor Regency Rismaya, Rina; Noviyanti, Rinda; Ulfah, Mutiara; Nadia, Lula; Maulida, Iffana Dani; Wicaksana, Bayu Eka; Susilo, Adhi
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 1 No. 2 (2024): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v1i1.9475

One of the main problems faced by farmers in Tonjong Village, Tajur Halang Regency, Bogor is that the selling price of pure milk in 1 liter is quite low. Public knowledge regarding processing technology to increase product added value is still low, which is the reason farmers sell pure milk directly. This community service training aims to determine the effect of processing pure milk into mozzarella cheese on increasing community knowledge and skills. This increase in knowledge was measured using a one group pretest posttest design which was carried out in a prametric analysis using a paired sample t-test to see the difference in the mean scores. This training activity was given to 10 people in the community around the cattle farm in Tonjong Village who had an age range of 26-70 years and had the last education from elementary to high school. The results of this training community service indicate that there is a significant effect of giving on increasing community knowledge as evidenced by the significantly different pretest (68%) and posttest (87%) values (p <0.05). The expected results of community service can be implemented independently by breeders to increase the added value of dairy products through the processing of mozzarella cheese.

Pengaruh jenis pemanis erythritol dan stevia terhadap karakteristik fisikokimia, dan sifat fungsional fruit leather kulit jeruk siam â€“ mangga: The effect of erythritol and stevia sweetener types on physicochemical characteristics, and functional properties of fruit leather siam orange peel - manga Junaidi, Fahmi; Hermavita, Cindi Dwi; Rismaya, Rina
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 1 (2024)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4616

Fruit leather refers to a food item obtained by drying pureed fruit in an oven. Typical raw materials used in fruit leather include nutrient-rich tropical and subtropical fruits, high in dietary fiber and vitamin C. This study aims to explore the impact of erythritol and stevia sweeteners on the physic, physicochemical, and functional characteristics of siam-mango orange peel fruit leather. The study employed a factorial complete randomized design (CRD) with two factors: (1) the treatment of the ratio of citrus peel and mango fruit with concentrations of JM1 (50%: 50%), JM2 (40%: 60%), JM3 (30%: 70%), and JM4 (20%: 80%), and (2) the type of sweetener, specifically erythritol (28%) and stevia (5%). The testing parameters included physical characteristics such as texture and color, chemical characteristics such as moisture, ash, protein, fat, and carbohydrate content, as well as functional properties including vitamin C, reducing sugar, antioxidant, and dietary fiber. According to physicochemical testing, the optimal treatment was achieved using a combination of JM2G2 orange peel 10% and manga 90% (JM2) along with Stevia sweetener type (G2). The physicochemical analysis revealed that the moisture content was 14.52%, ash was 0.933%, protein was 3.73%, fat was 2.875%, and carbohydrate content was 77.945%. As well as analyzing the physical properties and functional effects of food on texture content, this study measured total color value, vitamin C, reducing sugar, and antioxidant activity (IC 50). The results showed that the values for each were 3.5, 49, 13.675%, 27.215%, and IC 50 value: 76.02, respectively. The utilization of erythritol and stevia sweeteners has been shown to impact the quality of fruit leather.

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