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Journal : Communication in Food Science and Technology

Pengaruh Konsentrasi Ragi Instan Dan Lama Waktu Fermentasi Terhadap Karakteristik Fisikikomia Dan Organoleptik Tapai Ubi Talas Zerty Hastini; Ilham Marvie; Amalia Wahyuningtyas
Communication in Food Science and Technology Vol 3 No 1 (2024): Communication in Food Science and Technology, April Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v3i1.1929

Abstract

Tapai merupakan salah satu makanan fermentasi yang dilakukan secara anaerob dengan bantuan jamur dan ragi. Konsentrasi penambahan ragi sangat mempengaruhi karakteristik tapai. Pembuatan tapai dengan penambahan konsentrasi ragi yang terlalu berlebih akan menghasilkan rasa dari tapai menjadi pahit dan akan relatif lebih cepat mengalami pembusukan, sebaliknya jika penambahan ragi terlalu sedikit akan membuat proses fermentasi melambat. Lama waktu fermentasi juga harus diperhatikan dalam proses fermentasi. Fermentasi yang terlalu lama akan mengakibatkan tingkat kemanisan tapai berkurang akibat meningkatnya produksi asam organik. Parameter penentu kualitas tapai ubi talas ini meliputi karakteristik fisikokimia dan organoleptik untuk menganalisis pengaruh konsentrasi ragi instan dan lama waktu fermentasi dari tapai ubi talas. Ragi yang digunakan merupakan ragi instan dengan merek NKL dengan variasi konsentrasi 0,5% dan 2%. Lama waktu fermentasi yang digunakan dengan variasi fermentasi 2 hari dan 3 hari. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK), dengan perolehan hasil akan diolah menggunakan uji two way ANOVA pada taraf α=5%. Hasil akan dilakukan uji lanjut apabila terdapat pengaruh nyata dengan uji Duncan Multiple Range Test (DMRT).
Evaluasi CPPB IRT pada UMKM Cake Lapis Legit di Kota Bandar Lampung Lita Lianti; Yasmin Latifah; Ilham Marvie
Communication in Food Science and Technology Vol 2 No 2 (2023): Communication in Food Science and Technology, October Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i2.1620

Abstract

The number of Small Enterprices is increasing and occurs in almost all regions of Indonesia, one of them is in Bandar Lampung City. One of the Small Enterprices in Bandar Lampung City which operates in the food production sector is the Small Enterprice Lapis Legit Cake. To ensure the safety of products distributed by a Small Enterprice, it is necessary to evaluate Good Manufacturing Practices for Home Industry Food Production (CPPB-IRT) and then the results of the evaluation can be used by the Small Enterprice to prepare for SPP-IRT certification so that products can be distributed legally, more widely and increase consumer trust. Data collection was carried out by a direct observation of the object being studied. Data analysis was carried out by comparing the conditions in the field with the CPPB-IRT form based on PERKA BPOM No HK.03.1.23.04.12.2207 of 2012. The evaluation results of the CPPB-IRT requirements showed that in the Small Enterprice Lapis Legit Cake there was 1 major non-conformity, 5 serious non-conformity and 2 critical non-conformities. The results of the IRTP assessment show that the Small Enterprice Lapis Legit Cake is at level IV, so the IRTP must carry out internal audits every day.
The Effect of Sorghum Juice Concentration (Sorghum bicolor L.) on Yogurt Characteristics Wirmadi, Erycka Putri; Ulfa, Masayu Nur; Marvie, Ilham
Communication in Food Science and Technology Vol. 3 No. 2 (2024): Communication in Food Science and Technology, November Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v3i2.1974

Abstract

Yogurt is a derivative product of milk that undergoes a fermentation process aided by bacteria during production. Various types of bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus, are utilized in the fermentation process. Sorghum holds numerous health benefits, including contributing to the prevention of heart disease, obesity, hypertension, maintaining blood sugar levels, and preventing colorectal cancer. Additionally, sorghum contains resistant starch and oligosaccharides that are resistant to digestion by the human body, making it suitable for use in synbiotic beverages. The research aimed to analyzed the influence of different concentrations of sorghum extract on the characteristics of yogurt, including chemistry and microbiology aspects. The results of the ANOVA tests for each parameter were found to be statistically significant and markedly different. Titration of total acidity, total dissolved solids, viscosity, and total lactic acid bacteria increased with the addition of sorghum extract.