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All Journal Jurnal Teknologi Pangan Jurnal Teknologi Proses dan Inovasi Industri Heuristic Jurnal Teknologi Proses dan Inovasi Industri Syntax Literate: Jurnal Ilmiah Indonesia TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Food Science and Technology Journal (Foodscitech) JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Bioscientist : Jurnal Ilmiah Biologi Unram Journal of Community Service (UJCS) TRANSFORMASI : JURNAL PENGABDIAN PADA MASYARAKAT Pro-Stek Indonesian Journal of Food Technology Jurnal Riset Multidisiplin dan Inovasi Teknologi Jurnal Difusi Ipteks Legowo
Fadjar Kurnia Hartati, Fadjar Kurnia
Dosen Tetap Jur. Teknologi Pangan Fak. Pertanian Universitas Dr. Soetomo Surabaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Public Health Social Sciences Other

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Test of Escherichia Coli and Total Microbes on Burger Meat Sold in Kedinding and Pogot Villages, Surabaya, East Java Tuljannah, Jamila; Hartati, Fadjar Kurnia
Jurnal Riset Multidisiplin dan Inovasi Teknologi Том 2 № 01 (2024): Jurnal Riset Multidisiplin dan Inovasi Teknologi
Publisher : PT. Riset Press International

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59653/jimat.v2i01.367

Abstract

A burger is a type of fast food that consists of a bun in the middle that contains a patty (ground beef), vegetables, and some sauce. There are several parameters in determining food quality and safety, one of which is analyzing the content of microbiology such as bacteria, viruses, and protozoa in food. Biological hazards, especially in food, need special attention because they are often the causative agents of food poisoning cases. This study aims to determine Eschericia coli contamination and Total Plate Number (TPC) in burger meat samples sold in Kedinding and Pogot villages, Surabaya, East Java. This research is observational with a cross sectional approach. The inspection method used to determine Escherichia coli contamination and the Total Plate Count (TPC) is the Most Likely Number method to determine E. coli and the Total Plate Count (TPC). The results of this study showed that there was no E. coli in all burger meat samples and there were 6 burger meat samples contaminated with bacteria, namely in Samples A, B, C, G, H and I, which exceeded the contamination limit according to to SNI 8503 (2018).
PENGABDIAN UNTUK MENINGKATKAN MUTU PRODUK, PEMASARAN DAN PENDAPATAN HANDICRAFT GHANIM Hartati, Fadjar Kurnia; Sigit, Bambang; Besari Dj, Arlin
Jurnal Difusi Ipteks Legowo Vol. 1 No. 2 (2024): Jurnal Difusi Ipteks Legowo
Publisher : Perkumpulan Legowo Cerdas Sejahtera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62242/jdil.v1i2.7

Abstract

The purpose of this service activity is to help Partners in efforts to improve quality, marketing and ultimately increase Partners' income. The implementation of community service activities is carried out by counseling, mentoring, and direct practice on how to improve marketing, prepare workshops, increase product attractiveness and obtain capital. This service activity has the main work results, namely Partners already have marketing methods for the work, have a place to carry out adequate production activities and showrooms/workshops, have more types and numbers of products and are more attractive to consumers, and have received capital assistance that will used to develop their business.
PELATIHAN PENYUSUNAN LAPORAN KEUANGAN ISAK 35 DI YAYASAN PENDIDIKAN CENDEKIA UTAMA SURABAYA Assagaf, Aminullah; Hartati, Fadjar Kurnia; Albab, Ulul
Jurnal Difusi Ipteks Legowo Vol. 1 No. 2 (2024): Jurnal Difusi Ipteks Legowo
Publisher : Perkumpulan Legowo Cerdas Sejahtera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62242/jdil.v1i2.16

Abstract

Tujuan dari kegiatan pengabdian pada masyarakat ini adalah membantu memecahkan permasalahan penyusunan laporan keuangan sesuai undang-undang yang berlaku yaitu ISAK 35. Metode pelaksanaan dalam program pengabdian ini adalah penyuluhan, pembuatan sistem laporan keuangan, sosialisasi sistem keuangan, praktek penggunaan sistem tersebut, monitoring dan finalisasi penyusunan laporan keuangan dan pembuatan laporan keuangan konsolidasi. Hasil karya utama pada program pengabdian ini adalah mitra telah mempunyai sistem laporan keuangan ISAK 35 dari semua unit yang ada, dengan sistem on line yang berbasis excel dan google drive yang dapat dipantau secara langsung oleh Yayasan. Semua unit yang ada telah mampu menggunakan sistem keuangan tersebut dan telah melaksanakan tugas membuat laporan keuangan dan Yayasan telah berhasil membuat laporan keuangan konsolidasi.
Strengthening Disaster Awareness Through The Village Command Center System (Sycordes) And Empowering Village Tourism Actors In Selok Awar Awar Kec. Pasirian Kab. Lumajang Ridho'i, Mohammad; Fauzi, Moch; Likasari, Gati Ayu; Harwiki, Wiwiek; Augustinah, Fedianty; Hartati, Fadjar Kurnia
TRANSFORMASI : JURNAL PENGABDIAN PADA MASYARAKAT Vol 4, No 3 (2024): Desember
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/transformasi.v4i3.27827

Abstract

Selok Awar-Awar Village is located in the southern part of Pasirian Sub-district, Lumajang Regency, East Java, and is directly adjacent to the Indian Ocean to the south. This location provides great potential for the development of beach tourism, especially Watu Pecak Beach which offers natural beauty and culinary tourism, but the lack of security and safety facilities for tourists and MSME actors is a big problem for this tourism, considering that this tourism has great potential for natural disasters such as tsunamis and floods. The purpose of this service is to increase disaster awareness capacity and also improve the security, safety and comfort of tourists and tourism actors through the Village Command Center System (SYCORDES). The methods used are socialization, education and training on disaster mitigation, proposed zoning of tourist attractions, application of hygiene, production and marketing of products. To measure the success rate of the activity implementation, pre-test and post-test were conducted. Socialization conducted with activity partners and target partners resulted in collaborative support by BPBD and BMKG Lumajang District for the implementation of the kosabangsa activities. The results of education and training show that more than 44% of target partners have understood and practiced disaster mitigation with sycordes technology, zoning views of tourist attractions, application of hygiene, production and marketing. The activities carried out by the kosabangsa service team have succeeded in increasing the level of knowledge and skills of activity partners in increasing disaster awareness capacity and also increasing the security, safety and comfort of tourists and tourism actors.
SUHU DAN LAMA BLANCHING YANG BERBEDA TERHADAP MUTU KIMIA DAN ORGANOLEPTIK SELAI BUAH KELOR (MORINGA OLEIFERA L.) Teddy, Christine Alexandra; Hartati, Fadjar Kurnia; Sucahyo, Bambang Sigit
Pro-STek Vol 6, No 2 (2024): December
Publisher : Fakultas Sains Terapan Universitas Suryakancana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35194/prs.v6i2.4422

Abstract

Selai merupakan produk makanan kental atau semi padat yang dapat dibuat dari buah, pulp buah, sari buah atau potongan buah yang diolah menjadi suatu struktur seperti gel yang ditambahkan gula, asam, dan pektin. Tiap 100  g buah kelor mengandung 0,20 g lemak, 7,50 g karbohidrat, 1,50 g protein, 48 mg natrium, 31 mcg B-Karoten, 89,50 g air, 3,20 g serat, 1,30 g abu, 0,10 g vitamin B1, 0,10 g vitamin B2, 4,10 mg vitamin B3, dan 25 mg vitamin C. Tujuan penelitian ini adalah untuk menentukan suhu dan lama blanching yang tepat sehingga menghasilkan mutu kimia dan organoleptic selai buah kelor (Moringa oleifera L.) yang terbaik. Metode penelitian yang digunakan pada penelitian ini adalah eksperimental laboratoris dengan rancangan acak lengkap (RAL) yang terdiri dari empat perlakuan dan diulang sebanyak 3 kali. Analisis mutu kimia selai buah kelor yang diuji adalah kadar serat kasar, kadar tanin, dan kadar saponin. Sedangkan analisis mutu organoleptic diuji berdasarkan uji tingkat kesukaan / uji hedonic yang meliputi rasa, bau, warna dan kekentalan, SL3 yaitu suhu 15oC dan lama 10 menit blanching merupakan perlakuan terbaik dengan nilai hasil (NH) tertinggi sebesar 0,557 dengan kriteria variable penelitian kadar serat kasar = 2,6565%, kadar tanin = 1,8747%, kadar saponin = 1,3816%, rasa = 3,9 (agak suka), bau = 3,7 (agak suka), warna = 3,7 (agak suka), kekentalan 3,7 (agak suka). 
Lama Fermentasi dan Konsentrasi Bunga Chamomile (Matricarica recutita) Terhadap Mutu Fisikokimia dan Organoleptik Teh Kombucha Fahilah, Khoiriyah; Hartati, Fadjar Kurnia; Yuniati, Yuyun
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.14182

Abstract

Kombucha is a health drink that has good benefits for the body, contains polyphenols and is antioxidant so it is said to be a functional drink. Chamomile positively contains flavonoid compounds, polyphenols, and tannins as antioxidants to ward off free radicals. The purpose of this study was to determine the effect of fermentation duration and concentration of chamomile flowers (Matricaria recutita) to produce kombucha drink with the best physicochemical and organoleptic quality. This study used a one-factorial Completely Randomized Design consisting of four treatments of a combination of fermentation duration (5 days and 7 days) and chamomile concentration (0.5% and 1%), each treatment was carried out three times. Parameters analyzed included color (L*a*b*), pH, antioxidant activity and organoleptic (taste, color, and aroma). The results showed that the length of fermentation and chamomile concentration had a significant effect on color (L*a*b*), pH, antioxidant activity and organoleptic parameters (taste and color). On organoleptic parameters (aroma) did not have a significant effect. The best treatment with antioxidant activity value of 67.09% in treatment F2C2 (7 days fermentation time and 1% chamomile concentration). The highest organoleptic quality was in the F1C1 treatment (5 days fermentation and 0,5% chamomile concentration).
Proporsi Tape Singkong (Manihot esculenta) dan Ekstrak Pakcoy (Brassica rapa) yang Berbeda Terhadap Mutu Kimia dan Organoleptik Jus Hanandhina, Rana; Hartati, Fadjar Kurnia; Sucahyo, Bambang Sigit
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.13950

Abstract

Avocado juice is one of the most popular preparations in the community, but avocado fruit is seasonal so that when it is not in season it becomes difficult to obtain or even unavailable, so it is necessary to seek alternative juices with flavors similar to avocado juice. One alternative is juice made from a mixture of cassava tape and pakcoy leaves. This study aims to determine how the proportion of cassava tape and pakcoy affects the chemical and organoleptic quality of the resulting product, and to determine the most optimal proportion to produce the best juice product similar to avocado juice. This study used a quantitative experimental laboratory method with a research design using a Completely Randomized Design with four treatments and three repetitions. Chemical test parameters include reducing sugar reduction with luff-schrool test method, crude fiber with gravimetric test method, vitamin C with iodimetry test. The organoleptic test (taste, aroma, and color) using 25 panelists. Data analysis used Duncan test for lab test results and Kruskal Wallis for organoleptic test. The results showed that (1) the proportion of cassava and pakcoy tape had a significant effect on reducing sugar content, fiber content, and vitamin C content. (2) Reducing sugar content, fiber content, and vitamin C content in cassava and pakcoy tape juice were higher than avocado juice. (3) Organoleptic test showed the best value in treatment J3 in the aspects of taste and color, and treatment J0 in the aspect of aroma. (4) The effectiveness test showed that treatment J3 had the highest value which was the best treatment of this study.
Konsentrasi Angkak (Monascus purpureus) dan Suhu Oven Terhadap Mutu Fisikokimia, Angka Lempeng Total, dan Organoleptik Pada Dendeng Ayam Giling Cahyani Tri Susilo, Regitha Pandu; Hartati, Fadjar Kurnia; Handarini, Kejora
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.13768

Abstract

Chicken meat is a source of animal protein that can be processed into various food products, including jerky, offering a more economical alternative without compromising taste and quality, although it has the drawback of less appealing color. This study aims to determine the optimal concentration of angkak (Monascus purpureus) as a safe natural colorant to enhance the color of minced chicken jerky and evaluate the effects of angkak concentration and oven temperature on its physicochemical properties, total plate count (TPC), and organoleptic characteristics. The study used a Completely Randomized Design (CRD) with four treatments combining angkak concentrations (1% and 3%) and oven temperatures (80°C and 100°C), each replicated three times. The analyzed parameters included color (L, a, b), moisture content, protein content, TPC, and organoleptic properties (taste, color, aroma, texture). The results of the study showed that adding angkak significantly increased red color intensity and antibacterial activity, while oven temperature affected moisture and protein contents. The best treatment was found at 3% angkak concentration and 100°C oven temperature, yielding dark red color, protein content of 27.13–30.06%, TPC of 0.022 x 10⁵ CFU/g, and high organoleptic acceptance. Thus, angkak canibe usedtas asnatural colorant and preservativeKfor minced chicken jerky.
Physicochemical and Organoleptic Properties of Mixed Mulberry (Morus alba) Jam at Different Temperatures and Aloe Vera (Aloe vera) Concentrations Ramadhani, Amalia; Hartati, Fadjar Kurnia; Rahmiati, Retnani
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.14148

Abstract

This study aims to determine the effects of temperature and Aloe vera concentration on the physicochemical and organoleptic properties of mixed mulberry (Morus alba) jam. Jam is a semi-solid fruit and sugar-based product that requires a thickening agent to achieve optimal texture. Aloe vera was selected as a natural thickening alternative due to its polysaccharide content, such as acemannan and glucomannan, which can form gels, replacing expensive and import-dependent commercial pectin. The research employed a quantitative experimental method with a Completely Randomized Design (CRD), involving four treatment combinations of Aloe vera concentration (75 g and 100 g) and cooking temperature (70°C and 85°C). The parameters tested included physicochemical properties such as viscosity, fiber content, and vitamin C levels, along with organoleptic evaluations involving 25 panelists to assess viscosity and taste. Data were analyzed using analysis of variance (ANOVA) and an effectiveness test to identify the best treatment. The results showed that the combination of 100 g Aloe vera concentration and a cooking temperature of 85°C produced the best-quality jam, characterized by optimal viscosity, high fiber content, preserved vitamin C levels, and high panelist preference for viscosity and taste. This conclusion highlights the potential of Aloe vera as a cost-effective and value-added natural thickening agent for the food industry.
Jenis dan Konsentrasi Gelling Agent yang Berbeda Terhadap Mutu Fisikokimia dan Organoleptik Permen Jelly Jambu Kristal (Psidium guajava) Paur, Maria Agustina Arlyn; Hartati, Fadjar Kurnia; Prayudanti, Adhania Andika
Syntax Literate Jurnal Ilmiah Indonesia
Publisher : Syntax Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36418/syntax-literate.v10i3.57750

Abstract

Permen jelly merupakan kembang gula bertekstur lunak, yang diproses dengan penambahan komponen hidrokoloid, seperti agar, gum, pektin, pati, karagenan, gelatin, sebagai modifikasi tekstur yang kenyal. Penelitian ini bertujuan untuk mengetahui jenis dan konsentrasi gelling agent pektin dan gelatin terhadap karakteristik fisikokimia dan organoleptik permen jelly jambu kristal. Penelitian ini menggunakan metode penelitian eksperimen laboratorium dengan rancangan acak kelompok (RAK) dengan tiga ulangan. Hasil penelitian menunjukkan bahwa jenis dan konsentrasi gelling agent berpengaruh signifikan terhadap kadar air, kadar serat kasar, dan tekstur permen jelly. Perlakuan terbaik yang diperoleh dari permen jelly jambu kristal yaitu konsentrasi pektin 2%, yang memiliki kadar air sebesar 32,4%, kadar serat kasar sebesar 3,05%, tekstur sebesar 6,7%, dan untuk uji organoleptik yang memiliki rasa (dengan skor kesukaan sebesar 4,2) dan kekenyalan (dengan skor kesukaan sebesar 4,5). Meski dikatakan perbedaan antara perlakuan tidak signifikan secara statistik, namu memberikan pengaruh nyata pada karakteristik organoleptik, terutama pada rasa dan kekenyalan. Dengan demikian hasil dari penelitian ini dapat menjadi dasar untuk pengembangan produk permen jelly jambu kristal dengan kualitas yang lebih baik.
Co-Authors Aminullah Assagaf Amorita, Bernadetta Vega Augustinah, fedianty Bambang Sigit Besari Dj, Arlin Cahyani Tri Susilo, Regitha Pandu Djauhari, Arlin Besari Djauhari, Arlin Besari Doloksaribu, Ayu Lestari Fahilah, Khoiriyah FAUZI, MOCH Hanandhina, Rana Harwiki, Wiwiek Jaya, Bill Loren Jehandu, Maria Yuliana Permatasari Kejora Handarini Kurniawati, Ony Likasari, Gati Ayu Matheus Nugroho Muktisari, Ratri Diah Muktisari, Ratri Diah Mulyono, Tiara Puswarni Ningsih, Reza Rizkia Nunuk Hariyani Paur, Maria Agustina Arlyn Prasiska, Revina Lusy Prayudanti, Adhania Andika Rahmiati, Retnani Ramadhani, Amalia Ridho'i, Mohammad Siti Marwiyah Sucahyo, Bambang Sigit Sugiono Sugiono Suryawati, Cicilia Tantri Tampubolon, Liosten Rianna Roosida Ully Teddy, Christine Alexandra Tuljannah, Jamila Ulul Albab, Ulul Yuyun Yuniati