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All Journal Agrointek agriTECH AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Warta IHP (Warta Industri Hasil Pertanian) Jurnal Ilmu Pangan dan Hasil Pertanian Pro Food Jurnal Pengabdian Kepada Masyarakat MEMBANGUN NEGERI Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Teknik Elektro dan Komputasi (ELKOM) Journal of Innovation Information Technology and Application (JINITA) Jurnal Teknologi Hasil Peternakan Jurnal Teknologi Pangan AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Teknologi dan Industri Pertanian Indonesia Communication in Food Science and Technology TeknoKreatif: Jurnal Pengabdian kepada Masyarakat Journal of Sciencce Technology and Visual Culture Jurnal Sains dan Teknologi Pangan
Ilham Marvie
Institut Teknologi Sumatera
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Veterinary Other

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PENGARUH JENIS KOPI DAN METODE PENYEDUKAN TERHADAP KARAKTERISTIK PH DAN WARNA SERTA ORGANOLEPTIK KOPI Talitha, Zada Agna; Marvie, Ilham; Ahmad Zainul Fatih
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 5 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/y33t5p90

Abstract

The need for optimizing coffee brewing based on bean type characteristics and consumer preferences drives research on the influence of coffee type and brewing methods on physicochemical and sensory quality. Robusta and liberica, as varieties with unique profiles, were tested using the V60, americano, and tubruk brewing methods to compare the brewing characteristics. This study aims to evaluate color and pH parameters as well as organoleptic profiles (color, aroma, taste, body, Aftertaste, and overall) with post-harvest natural and medium roasting level limitations. The research design used a two-way ANOVA and DMRT post-hoc test. The results showed that the type of coffee bean and brewing method affect the physicochemical characteristics of the coffee brew. The results of the coffee brew pH test were significantly different (<0.05) among each sample, and the color test results were significantly different (<0.05) for parameters L, a*, and b*, with no significant difference in parameters a* and b* using the V60 brewing method. The hedonic organoleptic test results showed a significant effect (<0.05) from the differences in coffee brewing methods on the attributes of color, aroma, and body. Meanwhile, the attributes of acidity, Aftertaste, and overall did not show a significant effect (>0.05).  
EVALUASI IMPLEMENTASI CPPB IRT DAN PENYUSUNAN REKOMENDASI HACCP PADA UMKM TEMPE XYZ DI BANDAR LAMPUNG Wafi Adizara Muzakki; Okti Ruenda; Ilham Marvie; Novi Wijayanti; Ajeng Ayuningtias; Yuni Alfiyani Nurrahmah; Maysi Wulandari; Velinda Puspita Praja; Anggun Qoriyati
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 5 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/vmp9x047

Abstract

Tempe is a traditional Indonesian food produced through the fermentation of Rhizopus mold. During its production process, tempe is vulnerable to microbial contamination, which may lead to foodborne illnesses. Therefore, implementing a food safety system is essential to ensure product quality and increase consumer trust. This study aims to evaluate the compliance of Good Processed Food Production Methods for Home Industry (CPPB-IRT) and to develop a Hazard Analysis Critical Control Point (HACCP) plan at the Tempe XYZ MSME in Bandar Lampung. A descriptive quantitative approach was used, with primary data collected through direct observation and interviews, and secondary data from relevant documents and regulations. The evaluation results show that Tempe XYZ falls under IRTP level 4 due to 12 critical non-conformities, 15 serious, 3 major, and 1 minor non-conformity. Daily internal audits are recommended to support continuous improvement. The business has not yet implemented a HACCP system, but analysis identified five Critical Control Points (CCPs) at the stages of raw material reception, boiling, grinding, fermentation, and packaging. This study is expected to serve as a foundation for strengthening food safety management systems in small-scale tempe industries and supporting the quality improvement of traditional Indonesian food products.
Decision Making for The Most Outstanding Students Award using TOPSIS: a Case Study at Institut Teknologi Sumatera Pratama, Borneo Satria; Drantantiyas, Nike Dwi Grevika; Marvie, Ilham; Sembiring, Noveliska Br; Nadi, Muhammad Abi Berkah
Journal of Innovation Information Technology and Application (JINITA) Vol 5 No 2 (2023): JINITA, December 2023
Publisher : Politeknik Negeri Cilacap

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35970/jinita.v5i2.2114

Abstract

The internal selection of Pemilihan Mahasiswa Berprestasi, or known as Pilmapres, is an annual competition held by Institut Teknologi Sumatera (ITERA) to award the most outstanding student of the year which will be further sent to compete in regional and national event of Pilmapres held by Balai Pengembangan Talenta Indonesia. This study aimed to implement TOPSIS as a decision-making tool to determine the winner of Pilmapres ITERA in 2023. The criteria used in this study were general achievements, English competencies, and creative ideas, with weight of 50, 20, and 30, respectively. The scores for the criteria for each of the students are obtained from nine members of the board of jury in the final stage of Pilmapres ITERA in 2023. The calculation result using TOPSIS concluded that the 1st, 2nd, and 3rd winners of the internal selection of Pilmapres ITERA in 2023 were Alpha, Beta, and Omega, with the final preference scores of 0.995, 0.799, and 0.795, respectively.
Pengaruh Konsentrasi Ragi dan Metode Pemasakan Terhadap Karakteristik Fisikokimia dan Organoleptik Tapai Pisang Janten (Musa acuminata colla) Putri, Ririn Chania; Marvie, Ilham; Wahyuningtyas, Amalia
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 2 (2024): Vol. (16) No. 2, Oktober 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i2.33521

Abstract

Tapai is a traditional food obtained from a fermentation process using yeast. The material used in the manufacture of tapai is a material that contains starch. One of the starchy ingredients that can be processed into tapai is the janten banana. Quality tapai has a distinctive taste, sweet and sour, producing an alcoholic aroma. Tapai quality can also be determined based on its physicochemical characteristics. Tapai fermentation is influenced by several factors, namely the yeast concentration and the cooking method used. This study aims to prove the effect of yeast concentration with various cooking methods on the physicochemical and organoleptic characteristics of Janten banana tapai. The yeast concentrations were 0.5% and 2%, while the cooking methods used were steaming and boiling. This experiment used a completely randomized design (CRD) with two factorials and two repetitions. The data were analyzed using a two-way ANOVA test with a level of =5%, and if there was a significant effect, then a DMRT follow-up test was carried out with a level of =5%. Treatment of 2% yeast concentration using the steam cooking method produced the best janten banana tapai with a texture value of 2.93 mm/g/s, 68.03% moisture content, 1.61% ash content, 3.25% alcohol content, pH 4 .78 and 25.55% total titrated acid.
Pengaruh Konsentrasi Pati Singkong dan Lama Penyimpanan terhadap Total Bakteri Asam Laktat (BAL), pH, Total Asam, dan Viskositas pada Yoghurt Susu Skim Bubuk Munthe, Patrisia Anggraeni; Nasution, Syahrizal; Marvie, Ilham
Jurnal Teknologi Hasil Peternakan Vol 6, No 2 (2025): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v6i2.62745

Abstract

Yoghurt adalah pangan fungsional yang bergizi dan terbuat dari susu fermentasi. Bahan baku bubuk seperti susu skim bubuk, kultur yoghurt bubuk, jika dibandingkan dengan bentuk cair atau segar memiliki masa simpan yang lebih lama, sehingga mengurangi risiko kerusakan. Perbedaan sumber gizi pada bahan baku membuka peluang bagi produsen yoghurt untuk menciptakan produk-produk inovatif dengan kombinasi rasa dan tekstur yang unik, serta kandungan nutrisi yang dapat disesuaikan. Pati singkong dengan sifatnya yang mudah menyerap air dan membentuk gel dapat membantu menjaga kestabilan struktur yoghurt. Penelitian ini bertujuan untuk mengidentifikasi pengaruh konsentrasi pati singkong dan lama penyimpanan terhadap total bakteri asam laktat (BAL), pH, total asam, dan viskositas pada yoghurt susu skim bubuk. Variabel dalam penelitian ini adalah konsentrasi pati yang digunakan yaitu 1%, 2%, dan 3% serta lama waktu penyimpanan yaitu 0 hari dan 7 hari. Penelitian dirancang menggunakan Rancangan Acak Kelompok (RAK) faktorial. Penelitian dilakukan dengan dua ulangan serta dianalisis secara duplo. Perolehan hasil akan diolah menggunakan uji Two way ANOVA pada taraf α = 5% untuk mengetahui adanya pengaruh perlakuan terhadap parameter. Apabila hasil yang diperoleh menyatakan berpengaruh nyata maka dilanjutkan ke uji Duncan Multiple Range Test (DMRT).
Co-Authors Afit Miranto Ahmad Zainul Fatih Ajeng Ayuningtias Alexandra Trisna Putri Anggun Qoriyati Aziz Boing Sitanggang Borneo Satria Pratama Daningka, Vali Dea Tio Mareta Dina Fithriyani Drantantiyas, Nike Dwi Grevika Elfrida Ratnawati Fadilla, Finna Fathin Fithriani, Dina Fithriyani, Dina Gaol, Naomi Lumban Hariyanto, Duwi Hernanda, Muhammad Pramudhitya Hesti Ayuningtyas Pangastuti Irbadh, Muhammad Isnaini Rahmadi Jabosar Ronggur Hamonangan Panjaitan Khairunisa Nurdiani Lasuardi Permana Lianti, Lita Lubis, Laura Indah Thesalonica Maghfira, Yasmi Dyanti Manurung, Surya Christien Margiati, Ririn Masayu Nur Ulfa Maysi Wulandari Muhammad Rizky Ramanda Munthe, Patrisia Anggraeni Nadi, Muhammad Abi Berkah Nadi, Muhammad Abi Berkah Naufal, Daffa Nike Dwi Grevika Drantantiyas Noveliska Br Sembiring Noveliska Br Sembiring, Noveliska Br Novi Wijayanti Noviana Christy Grace Purba Oktavia, Amalia Okti Ruenda Pangastuti, Hesti Ayuningtyas Pratama, Borneo Satria Purba, Noviana Christy Grace Putri, Diana Rizkia Putri, Ririn Chania Putriutami, Humaira Puspita Rafif, Muhammad Nur Rahmadi, Isnaini Ririn Margiati Risdiana, Chinta Rizkyka, Fitria RUENDA, OKTI Samsu Udayana Nurdin Sari, Anjelin Novita Sihombing, Marcell Sijabat, Evenita Silaban, Martuah Sinaga, Febriyanti Slamet Budijanto Syahrizal Nasution Talitha, Zada Agna Titi Candra Sunarti Utami, Annisa Ayu Velinda Puspita Praja Wafi Adizara Muzakki Wahyuningtyas, Amalia Wahyuningtyas, Amalia Winni Nur Auli Wirmadi, Erycka Putri Yatima, Yatima Yosi Syafitri Yulistin, Rahmi Yuni Alfiyani Nurrahmah Zada Agna Talitha