Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Ratna Yulistiani
Food Science and Technology Department, Faculty of Engineering. Universitas Pembangunan Nasional “Veteran” Jawa Timur. Surabaya. Indonesia,
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Education Energy Environmental Science

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Occurrences Salmonella sp. and Escherichia Coli in Bulk and Packaged Chicken Sausages in Surabaya, Indonesia Deana Fyra Adi Nur; Ratna Yulistiani; Dedin F. Rosida; Dadik Raharjo
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 6 No. 2 (2022)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (425.656 KB) | DOI: 10.29165/ajarcde.v6i2.99

Abstract

Salmonella sp. and Escherichia coli are pathogenic bacteria that cause foodborne diseases that often contaminate food and are harmful to human health. Sales of unpackaged (bulk) sausages accompanied by poor hygiene and environmental sanitation conditions have a high potential for Salmonella and Escherichia coli contamination. The purpose of this study was to compare the contamination level of bacterial, Salmonella sp. and Escherichia coli in bulk and packaged chicken sausages as well as to determine the relationship between the hygiene and sanitation of traders and the level of bacterial contamination, Salmonella sp. and Escherichia coli contamination in chicken sausages sold at traditional markets in Surabaya, Indonesia. This research is a cross-sectional study and purposive sampling method. The results showed that the level of bacterial contamination in the bulk chicken sausage was higher (5.98 Log CFU/g) than in packaged chicken sausage (4.83 Log CFU/g). Salmonella sp. contamination in the bulk chicken sausage was higher (44.44%) than in packaged chicken sausage (10.00%) and Escherichia coli contamination in the bulk chicken sausage was higher (22.22%) than in packaged chicken sausage (20.00%). There is a significant relationship between the hygiene and sanitation of traders with the contamination level of bacteria, Salmonella sp., and Escherichia coli in bulk and packaged chicken sausages.
The Effect of Maltodextrin Concentration and Roasting Time on the Physicochemical and Sensory Characteristics of Nori Snack Made from Sea Grape (Caulerpa sp.) Anggita Ulfia Savitri; Jariyah Jariyah; Ratna Yulistiani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i2.286

Abstract

Nori snack is dried edible seaweed, which is made from drying and roasting so its texture is crispy and thin. Commercial nori snack is usually made from Porphyra seaweed which cannot be cultivated in Indonesia. Sea grapes (Caulerpa sp.), a local seaweed that is widely cultivated in Indonesia, have the potential to be used as an alternative material for nori snacks. The formation of nori with the addition of Eucheuma cottonii gives a nori snack texture that tends to be elastic and less crunchy. Crispness is the main parameter to consider in choosing nori snacks. The addition of maltodextrin as a texture enhancer is needed to give a compact and crispy texture, and roasting time can also increase the level of crispness in nori products. This study aims to determine the physicochemical and organoleptic characteristics of sea grape nori snacks (Caulerpa sp.). Factorial completely randomized design (CDR) with two factors. Factor I was the maltodextrin concentration (1, 2, and 3%), while factor II was a roasting time (1, 2, and 3 minutes) and two replications. The data were analyzed using Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at the 5% significance level. The best treatment was the addition of 3% maltodextrin and a roasting time of 3 minutes. The results obtained were a moisture content of 6.13%, ash content of 12.45%, protein content of 17,07%, a yield of 6.22%, a breaking strength of 5.23%, and an average score of preference for the aroma of 2.8 (dislike), the colour of 3.5 (standard), the taste of 4.05 (like), and crispness of 4.10 (like).
Chemical and Organoleptic Properties of Dragon Fruit Gummy Candy and Apple Snail Collagen Extract with Carrageenan Addition Arlita Ramadhanty; Dedin Finatsiyatull Rosida; Ratna Yulistiani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.328

Abstract

Gummy candy is a soft confectionery crafted from fruit juice, sugar, and gelling agents, known for its chewy texture. The utilization of dragon fruit juice enhances its nutritional value due to its antioxidant properties, phenolic compounds, and vitamin C content. Additionally, it aims to diversify products derived from dragon fruit. Meanwhile, the utilization of collagen from apple snails seeks to boost the economic value of these snails and provide an alternative source of collagen raw material. In this study, the gummy candy uses carrageenan as a hydrocolloid material to establish the chewy texture. This study's primary objective is to determine the optimal combination involving the proportion of dragon fruit juice, apple snail collagen extract, and carrageenan concentration for producing high-quality gummy candy. The research employed a Completely Randomized Design (CRD) with a two-factor factorial pattern and two replications. The first factor was the proportion of dragon fruit juice to apple snail collagen (70:30, 75:25, and 80:20), while the second factor was the carrageenan concentration (3%, 5%, and 7% w/w). Observational data were analyzed using Analysis of Variance (ANOVA), and if interactions were observed, they were further assessed with Tukey's test at a significance level of 5%. The treatment combination of a 75:25 proportion of dragon fruit juice to apple snail collagen and a 7% carrageenan concentration proved to be the most effective, yielding gummy candy with a moisture content of 13.21%, ash content of 0.95%, and organoleptic evaluation scores for aroma, taste, color, and texture of 3.25, 3.4, 3.4, and 3.7.
Co-Authors Anggita Ulfia Savitri Arlita Ramadhanty Dadik Raharjo Deana Fyra Adi Nur Dedin F. Rosida Dedin Finatsiyatull Rosida Jariyah Jariyah