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All Journal Jurnal Teknologi Dan Industri Pangan Agrointek Jurnal Teknologi Pertanian Biology, Medicine, & Natural Product Chemistry Jurnal Teknologi Pangan dan Hasil Pertanian Agroindustrial Technology Journal Studi Kasus Inovasi Ekonomi Jurnal Pengabdian Masyarakat Asia Food Technology and Halal Science Journal Teknologi dan Industri Pertanian Indonesia

Rista Anggriani

Universitas Muhammadiyah Malang

Author-ID : 4206948

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Uji Potensi Cracker dengan Tepung Kulit Bawang Merah (Allium ascalonicum) sebagai Pangan Fungsional berAntioksidan dan Antihiperkolesterolemik Rista Anggriani; Rizki Khoirun Nisa; Susi Oxyvia Rosenansi; Marcya Hulwatul Purtanti; Warkoyo Warkoyo
Food Technology and Halal Science Journal Vol. 3 No. 2 (2020): Juni
Publisher : Universitas Muhammadiyah Malang

Diet is one of the causes of obesity and obesity, for example by consuming foods with high cholesterol levels such as fast food or fried foods, so it is necessary to find alternative non-fried processed products that have functional properties. Cracker as a non-fried processed product is fortified with shallot skin flour which has antioxidant activity. This research purpose is to determine the effect of adding shallot skin flour (3, 5, 10%) to the cracker against total cholesterol reduction after 7 days of consumption. This research used laboratory experimental methods with pre post test design with control group. Each group consisted of 5 Wistar rats (2 control groups and 4 treatment groups) so total Wistar rats used were 30 rats. In addition, antioxidant activity was also tested. The results indicated that cracker in the P3 formula (10% fortification of shallot skin flour) had high antioxidant activity of 68.90% and was able to decrease cholesterol with the highest precentage reduction of 10% after 7 days of consumption. This cracker can be categorized as a functional food which has high antioxidants and antihypercholesterolemic activity.

Analisis Pengendalian Kualitas Produk Pengalengan Ikan Dengan Metode Statistical Quality Control (Studi Kasus: Pada CV. Pasific Harvest) Melinda Anggita Putri; Cheryll Chameloza; Rista Anggriani
Food Technology and Halal Science Journal Vol. 4 No. 2 (2021): Juni
Publisher : Universitas Muhammadiyah Malang

Abstract. Canning fish is a processed fish product that has gone through a processing stage, packaged in cans and given heat to ripen fish and other fillings and kill spoilage microbes. During the fish canning process there is product damage caused by several factors such as the production process that is not in accordance with the procedures, poor machinery and equipment, and unsupportive environmental conditions. One of the main causes of damage to fish canning products is cans damage which results in products being contaminated with microbes so that the contents of the cans will experience changes in color, taste and odor. Product damage needs to be minimized by carrying out quality control. Product quality is the most important aspect for companies to survive in the midst of competition between companies. One of the efforts that can be used to maintain product quality is the Statistical Quality Control method. This method can be used to analyze, manage and improve non-standard processes using a statistical approach. SQC has the ability to describe process abnormalities, see the pattern of increasing/decreasing processes in the process, so that corrective action can be taken and even preventive action before the problem actually occurs. The purpose of this study was to determine the quality of fish canning products from the level of product damage using the Statistical Quality Control method and to determine the causes of damage to fish canning products. The study was conducted using the Statistical Quality Control method with the stages of making a check sheet, histogram, control chart, and finally making a causal diagram to determine the cause of product damage. Based on the results of the analysis of calculations using the control chart for 26 days of observation, it is known that there is still damage that is outside the upper control limit which indicates a deviation and based on the analysis of the causal diagram of the factors that cause deviations, namely machines, materials, methods, humans and the environment. Keywords: Cause and Effect Diagram, Control Chart, Deviation, Product Damage Abstrak. Pengalengan ikan merupakan produk olahan ikan yang telah melalui tahap pemrosesan, dikemas dalam kaleng dan diberi panas untuk mematangkan ikan dan isian lainnya serta membunuh mikroba pembusuk. Pada saat proses pengalengan ikan terdapat kerusakan produk yang disebabkan oleh beberapa faktor seperti proses produksi yang tidak sesuai dengan prosedur, mesin dan peralatan yang kurang baik, serta kondisi lingkungan yang tidak mendukung. Salah satu penyebab kerusakan produk pengalengan ikan yang utama yaitu kerusakan kaleng yang mengakibatkan produk terkontaminasi dengan mikroba sehingga isi kaleng akan mengalami peruabahan warna, rasa dan bau yang tidak sedap. Kerusakan produk perlu diminimalisir dengan melakukan pengendalian kualitas. Kualitas produk merupakan aspek terpenting bagi perusahaan agar tetap bertahan di tengah persaingan antar perusahaan. Salah satu upaya yang dapat digunakan untuk menjaga kualitas produk yaitu dengan metode Statistical Quality Control. Metode ini dapat digunakan untuk menganalisis, mengelola dan memperbaiki proses-proses yang tidak sesuai standar dengan menggunakan pendekatan statistika. SQC mempunyai kemampuan menggambarkan ketidaknormalan proses, melihat pola kecenderungan peningkatan/ penurunan proses, sehingga bisa diambil tindakan perbaikan bahkan tindakan pencegahan sebelum masalah tersebut benar-benar terjadi. Tujuan dari penelitian ini yaitu untuk mengetahui kualitas produk pengalengan ikan dari tingkat kerusakan produk dengan metode Statistical Quality Control serta untuk mengetahui penyebab dari kerusakan produk pengalengan ikan. Penelitian dilakukan menggunakan metode Statistical Quality Control dengan tahapan pembuatan check sheet, histogram, peta kendali, dan terakhir pembuatan diagram sebab akibat untuk mengetahui penyebab kerusakan produk. Berdasarkan hasil analisa dari perhitungan menggunakan peta kendali p selama 26 hari pengamatan, diketahui masih terdapat kerusakan yang berada diluar batas kendali atas yang menunjukkan adanya penyimpangan dan berdasarkan dari analisa diagram sebab akibat faktor yang menyebabkan penyimpangan yaitu mesin, material, metode, manusia dan lingkungan. Kata Kunci: Diagram Sebab Akibat, Kerusakan Produk, Penyimpangan, Peta Kendali

Karakteristik Fisik dan Mekanik Edible Film Berbasis Pati Kacang Merah (Phaseoulus vulgaris) dan Gel Okra (Abelmoschus esculentus L) Nur Aini Dwi Cahyo; Warkoyo Warkoyo; Rista Anggriani
Food Technology and Halal Science Journal Vol. 4 No. 1 (2021): Januari
Publisher : Universitas Muhammadiyah Malang

Red bean starch is a food ingredient that has a high starch content, which can be used as an edible film. Edible films from the starch group still have shortcomings, namely having brittle and stiff properties, so it is necessary to add other materials to improve the properties of the edible film , namely by adding okra gel. The addition of okra gel is expected to improve the physical and mechanical properties of the edible film. The purpose of this study was to determine the interaction with the addition of variations in the concentration of red bean starch and okra gel on the physical and mechanical characteristics of the edible film. This research consists of two research factors. The first factor is the concentration of red bean starch which consists of 3 levels, namely 4%; 5%; 6; (b / b). The second factor was the concentration of okra gel which consisted of 3 levels, namely 3%; 8%; 13% (w / v). The experiment used a factorial randomized block design (RBD). Observation parameters include analysis of thickness, transparency, tensile strength, elongation, water vapor transmission rate and solubility. The results of this study indicate that there is no interaction between the addition of red bean starch and okra gel on thickness, transparency, tensile strength, elongation, water vapor transmission rate and solubility edible film. The best treatment with results that were close to standard was edible film with a concentration of 5% (w / w) red bean starch and 3% (w / v) of okra gel concentration. The results of the best treatment were 0.16 mm thickness, 4.87 MPa tensile strength, 18.02% elongation, 4.73 g / m2/ day WVTR, 45.14% solubility and 3.98 A / mm transparency.

Kajian Pemberian Sari Kecambah Kacang Hijau (Vigna radiata L.) dan Sari Ubi Jalar Ungu (Ipomea batatas L.) Terhadap Mutu Nata De Coco Elfi Anis Saati; Rista Anggriani; Anggie Audya Arwinda Rudiawaty
Food Technology and Halal Science Journal Vol. 4 No. 2 (2021): Juni
Publisher : Universitas Muhammadiyah Malang

Abstract. Nata de Coco is a fermented food product with coconut water as based ingredient which gives sugar as carbon source and ZA as nitrogen sources. ZA is known as a chemical ingredient and mug bean sprouts is natural ingredients which contain 20.5-21% of nitrogen that can replace ZA. Nata de Coco is a product with low antioxidants, so it needs other ingredients to increase the antioxidant that is purple sweet potatoes known contain high antioxidant. Randomized block design (RBD) with 2 factors and 2 repetitions. The best treatment is H1J2 (7.5% mung bean sprouts essence and 30% purple sweet potatoes essence) with yield values 40.22%, thickness 9.80 mm, brightness (L) 48.15, redness (a+) 3.75, blueness (b-) 4.25, antioxidant activity values 18.50%, crude fiber content 2.49%, taste 2.80 (less good), texture 4.48 (neutral), color 2.72 (less attractive), anthocyanin total 1,335 mg/L.Keywords: Mung Bean Sprouts, Nata de Coco, Purple Sweet Potatoes Abstrak. Nata de Coco merupakan produk pangan hasil fermentasi berbahan dasar air kelapa yang membutuhkan gula sebagai sumber karbon dan ZA sebagai sumber nitrogen. ZA dikenal sebagai bahan kimia dan kecambah kacang hijau mengandung 20,5-21% nitrogen yang dapat digunakan untuk menggantikan ZA. Nata de Coco merupakan produk dengan kandungan antioksidan yang rendah, sehingga membutuhkan bahan lain untuk meningkatkan antioksidan yaitu ubi jalar ungu yang diketahui memiliki antioksidan yang tinggi. Rancangan Acak Kelompok (RAK) dengan 2 dan 2 ulangan. Perlakuan terbaik adalah H1J2 (sari tauge 7,5% dan sari ubi ungu 30%) dengan nilai rendemen 40,22%, tebal 9,80 mm, kecerahan (L) 48,15, kemerahan (a +) 3, 75, kebiruan (b-) 4,25, nilai aktivitas antioksidan 18,50%, kadar serat kasar 2,49%, rasa 2,80 (kurang baik), tekstur 4,48 (netral), warna 2,72 (kurang baik) menarik), antosianin total 1.335 mg / L. Kata Kunci: Kecambah Kacang Hijau, Nata de Coco, Ubi Jalar Ungu

The Effect of The Ratio of Beetroot Juice with Pineapple Core Juice and Carrageenan Concentration from Seaweed (Eucheuma cottonii) on Jelly Candy Quality Faradiba Hijriani Harahap; Noor Harini; Warkoyo Warkoyo; Rista Anggriani
Food Technology and Halal Science Journal Vol. 5 No. 1 (2022): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v5i1.18776

Carrageenan is a gelling agent that can be extracted using coconut water solvent. The ability of carrageenan to form a gel can be applied in various products, such as jelly candy. Beetroot is one of the raw materials that can be used in making jelly candy. Beetroot is known to contain various vitamins and minerals as well as betalain pigments which are very beneficial for the body. The weakness of beetroot is its distinctive aroma and taste that is considered unpleasant. Therefore, the pineapple core was added to reduce it. This research aims to determine the interaction between the ratios of beetroot juice and pineapple core juice with carrageenan concentrations on the quality of jelly candy. This research consisted of two main stages consisted of carrageenan extraction, and followed by application into jelly candy made from the beetroot-pineapple core. This study used a factorial Randomized Block Design (RBD) with first factor (S) the ratio of beetroot juice and pineapple core juice (100%: 0%, 75%: 25%, 50%: 50 %) and second factor (K) concentration of carrageenan (3%, 3.5%, 4%). Parameters observed for the first stage included yield, water content, viscosity, gel strength. Meanwhile, the second stage included water content, ash content, reducing sugar, antioxidant activity, texture, color, and organoleptic (color, aroma, taste, texture). The results showed that there were interactions between treatments on water content, ash content, texture, organoleptic of color, aroma, taste, and texture of jelly candy. The ratio of 50% beetroot juice : 50% pineapple core and 4% carrageenan concentration was known as the best treatment with a water content of 14.79%, ash content 0.72%, reducing sugar 1.81%, antioxidant activity 71.23%, texture 59,6N, brightness (L) 34.53, redness (a+) 0.3, yellowness (b+) 0.83, color 4.2 (attractive), aroma 4 (pleasant) , taste 4.16 (good), texture 3.96 (slightly chewy).

Bioactive Compound in Solanum torvum and Its Potential as Functional Food and Drink: A Review Nina Nurazizah Purnomo Putri; Rista Anggriani; Sukardi Sukardi
Biology, Medicine, & Natural Product Chemistry Vol 12, No 1 (2023)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2023.121.205-213

Solanum torvum is a fruit used as food and has medical properties. This study aims to provide an updated understanding of Solanum Torvums health benefits as a functional food through a study literature review. The research utilizes electronic databases (PubMed, Science Direct, Scopus, Nature, Clinical Key, and Springer) from July-October 2022. Solanum Torvum contains various bioactive components, vitamins, mineral, nutritions. It shows that Solanum torvum has potential sources as functional food. However, studies about solanum torvum consumption as a functional food and the clinical trial of its health benefits in humans are still limited. Further in vivo and in vitro studies are necessary to present the effect of solanum torvum consumption on health.

Pendampingan Pengolahan Ikan Mujair Karang Taruna Desa Dadapan Kecamatan Wajak Viajeng Purnama Putri; Novita Ratna Satiti; Rista Anggriani
Jurnal Pengabdian Masyarakat Vol 4 No 1 (2023): Jurnal Pengabdian Masyarakat
Publisher : Institut Teknologi dan Bisnis Asia Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32815/jpm.v4i1.920

Tujuan kegiatan pengabdian mewujudkan kemandirian ekonomi warga dengan memanfaatkan potensi desa, potensi desa Dadapan yaitu ikan mujair dan dikembangkan agar ikan dikelola dengan baik oleh warga, Kegiatan pemberdayaan masyarakat melalui karang taruna merupakan realisasi dari kegiatan pemberdayaan yang dilakukan dengan basis pendekatan komunitas masyarakat. Pengorganisasian masyarakat melalui organisasi sosial masyarakat dan adanya pendekatan yang partisipatif. Pemberdayaan melalui sebuah program menggunakan fungsi manajemen yang meliputi perencanaan yaitu bagaimana program tersebut direncanakan agar sesuai dengan kebutuhan sasaran dan mencapai tujuan yang diinginkan. Pengorganisasian, penggerakan dan pembinaan dilakukan dalam rangka realisasi pengolahan ikan mujair. Membuat keripik ikan mujair dan sambal mujaer.

Penerapan Hazard Analysis Critical Control Point (HACCP) Pada Proses Produksi Hot Meal Dori Woku Belanga Untuk Maskapai Garuda Indonesia di PT. Aerofood ACS Denpasar Aulia Shalsabilla Nanda Sahrevi; Desak Gede Putri Wijayanthi; Rista Anggriani
Food Technology and Halal Science Journal Vol. 5 No. 2 (2022): Juni
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v5i2.21942

Aerofood ACS Denpasar merupakan salah satu perusahaan yang bergerak dalam bidang catering untuk maskapai penerbangan. Inflight catering melayani produk makanan yang disajikan selama perjalanan dalam penerbangan. PT. Aerofood ACS Denpasar telah menerapkan HACCP (Hazard Analysis and Critical Control Point). HACCP menjadi jaminan bahwa produk sudah sesuai dengan standar internasional. Proses produksi hot meal dori woku belanga di PT. Aerofood ACS Denpasar dimulai dari penerimaan bahan baku pada bagian receiving, penyimpanan (storage), thawing, cooking, blast chilling, dishing and portioning, dan final holding sebelum makanan siap diantarkan ke pesawat. Selama proses produksi diterapkan sistem HACCP untuk membantu menjaga kualitas makanan. Terdapat 5 Critical Control Point pada proses produksi hot meal dori woku belanga yaitu receiving (chilled and frozen), storage (cold storage), cooking, blast chilling, dan dishing & portioning. Di setiap titik kritis ini, memiliki suhu kritis standar berbeda-beda.

PENDAMPINGAN SELF-DECLARE HALAL PADA UMKM BIDANG MAKANAN DAN MINUMAN DI KOTA MALANG Nafis, Dzakia; Warkoyo; Wahyudi, Vritta Amroini; Anggriani, Rista; Utama, Dana Marsetiya; Hafid, Ibnu; Maulana, Abel Alqurni; Fitriana, Nur
Studi Kasus Inovasi Ekonomi Vol. 8 No. 01 (2024)
Publisher : Program Studi Manajemen, Fakultas Ekonomi dan Bisnis Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/skie.v8i01.32149

Halal sudah menjadi aspek kebutuhan di zaman yang sudah berkembang ini. Indonesia dengan mayoritas pemeluk agama islam membuat pemerintah mewajibkan adanya jaminan status halal produk dalam bentuk sertifikat halal. Berdasarkan Undang-Undang Nomor 33 Tahun 2014 tentang Jaminan Produk Halal serta Undang-undang Nomor 11 Tahun 2020 tentang Cipta Kerja, pelaku usaha/ industri makro dan mikro wajib mengurus sertifikat halal. Sertifikat halal merupakan salah satu jaminan status halal dari suatu produk. Sertifikat halal bertujuan untuk memberikan kepastian pada konsumen bahwa produk atau layanan yang bersangkutan sudah sesuai dengan syariat yang ada. Kota Malang memiliki kurang lebih 8000 UMKM yang bergerak di bidang makanan dan minuman. Self-declare adalah salah satu skema sertifikasi halal pada Usaha Mikro, Kecil dan Menengah (UMKM). Adanya skema ini mempermudah UMKM dalam memperoleh sertifikasi halal. Pentingnya sertifikat halal membuat pemerintah berupaya meningkatkan kesadaran dan pemahaman produsen maupun konsumen mengenai urgensi halal. Self-declare sendiri memberikan UMKM kemampuan untuk mengelola dan menyatakan kehalalan produk mereka sendiri. Pendampingan dilakukan untuk meningkatkan pemahaman dan kesadaran pelaku UMKM terhadap halal dan edukasi mengenai proses pengajuan sertifikasi halal melalui self-declare. Kegiatan ini dilakukan dengan metode penyuluhan interaktif (edukasi sadar halal) dan pendampingan administrasi pendaftaran self-declare. Target dari kegiatan ini adalah Usaha Mikro, Kecil dan Menengah yang berada di Kota Malang. Pendampingan ini dilakukan dengan tujuan untuk menambah wawasan dan meningkatkan kepedulian mengenai halal. Melalui pendampingan ini juga dapat ditelusuri hambatan dan masalah yang dihadapi UMKM dalam proses sertifikasi halal. Hasil dari pengabdian ini menunjukkan bahwa pemahaman dari UMKM meningkat dan muncul sikap positif terkait pentingnya sertifikasi halal pada produknya sehingga UMKM akan mendaftarkan sertifikasi halal produknya dan didapatkan hasil berupa sertifikat halal.

Study of Physical, Chemical, and Organoleptic Properties of Functional Drink Turkey Berry (Solanum torvum swartz) with the Addition of Butterfly Pea Flower (Clitoria ternatea linn) and Emprit Ginger (Zingiber officinale var. Amarum) Anggriani, Rista; Putri, Nina Nurazizah Purnomo; Wahyudi, Vritta Amroini
Biology, Medicine, & Natural Product Chemistry Vol 12, No 2 (2023)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2023.122.563-575

Turkey berry (Solanum torvum Swartz) is a wild plant often found in Indonesia and its usage is still limited. Turkey berry has a high potential as a source of antioxidants, which can be consumed as a functional drink. Ginger and butterfly pea flowers were selected as additional ingredients in composite drinks to enhance the quality of the functional drink in terms of function and sensory characteristics. This study aimed to determine the effects of variations in the concentration of turkey berry, butterfly pea flower, and ginger on the physical, chemical, and organoleptic characteristics. The design method used a Simple Randomized Block Design with four treatment combinations to be analyzed in three repetitions. Data were analyzed using Analysis of Variance (ANOVA) to determine the effects of the treatment. The results showed that turkey berry, in combination with ginger and butterfly pea flower, had a significant effect on the physicochemical and organoleptic characteristics, including pH, total phenolic content, total flavonoid content, antioxidants, color, aroma, taste, and preference.

Co-Authors Adnan, Syaiful Amalia, Wahyu Anggie Audya Arwinda Rudiawaty Ardhani, Reza Fadilah Ardiana Desi Ayu Taufani Aulia Shalsabilla Nanda Sahrevi Ayu Rosita, Herlina Diah Azizah, Sabila Asmi Nur Cheryll Chameloza Chodijayanti, Ary Damat, Damat Dana Marsetya Utama Desak Gede Putri Wijayanthi Devi Dwi Siskawardani Dila Yunita Ardianti Elfi Anis Saati Elfi Anis Saati Evi Lusiana Dwi Safitri Faradiba Hijriani Harahap Fatikhin, Muhammad Khoirul Fatin, Naila Salsabila Nurul Fina Innama Listin Fitri, Farah Maulida Hafid, Ibnu Husna, Afifa Irjayanti, Rika Cahyani Khoidir, Syntiya Inanda Ma'ruf, Muhammad Amar Marcya Hulwatul Purtanti Maulana, Abel Alqurni Melinda Anggita Putri Mochammad Arif Saputra Muhaimin, Rizki Tri Nafis, Dzakia Nasifah, Dzurotun Nikmatul Rizky Nina Nurazizah Purnomo Putri Noor Harini Novembrianti, Agnes Vivi Novianto, Muhamad Fajar Novita Ratna Satiti NS, Maureen Danysha Nur Aini Dwi Cahyo Nur Fitriana Nurul Ain, Nurul Nurul Laelatunisa Purnama, Annisa Jihan Puryani . Puspitasari, Ade Putri, Nina Nurazizah Purnomo Qois, Jihan Lisa Puspitasari Rachmadanti Arum Rachmadhanti Arum Rahmadani, Yesika Retno Muji Rahayu Rizki Khoirun Nisa Rosita, Herlina Diah Ayu Safitri, Adella Audina Salsabila, Andalusia Trisna Samsoedin, Fadhila Marwa Sanjaya, Basanty Pramesthi Sarie, Audina Aura Shandra Berliana Shandra Berliana Sukardi Sukardi Sukardi Sukardi Sukardi Sukardi Susi Oxyvia Rosenansi Viajeng Purnama Putri Vritta Amroini Wahyudi Wafi, Fakhri Ahmad Wakhidah, Nastiar Majidatun Wardhani, Rike Maya Warkoyo Warkoyo . Wilasari, Rina Ayu

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