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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Pro Food Jurnal Teknologi & Industri Hasil Pertanian Jurnal Pengabdian Magister Pendidikan IPA AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Jurnal Teknologi Hasil Pertanian Current Research on Biosciences and Biotechnology Jurnal Pengabdian Perikanan Indonesia Jurnal SIAR ILMUWAN TANI Prosiding Konferensi Nasional PKM-CSR Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Jurnal Pepadu Bakti Sekawan : Jurnal Pengabdian Masyarakat Journal of Food and Agricultural Product Jurnal Teknologi dan Mutu Pangan Alamtana Jurnal Wicara Desa
Baiq Rien Handayani, Baiq Rien
Fakultas Teknologi Pangan Dan Agroindustri, Universitas Mataram, Lombok
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Journal : Pro Food

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EVALUASI SENSORIS YOGURT NANAS MADU DENGAN PERLAKUAN KOMBINASI STARTER KULTUR BAKTERI ASAM LAKTAT : SENSORY EVALUATION OF HONEY PINEAPPLE YOGURT WITH COMBINATION TREATMENT OF LACTIC ACID BACTERIA STARTER CULTURE Tri Isti Rahayu; Mutia Devi Ariyana; Moegiratol Amaro; Baiq Rien Handayani; Nazaruddin Nazaruddin; Sri Widyastuti
Pro Food Vol. 8 No. 1 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v8i1.238

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui penerimaan sensoris yoghurt nanas madu dengan kombinasi penggunaan kultur starter. Penelitian ini adalah penelitian eksperimental menggunakan Rancangan Acak Lengakap yang terdiri dari 1 faktor yaitu kombinasi kultur bakteri asam laktat L. bulgaricus: S. thermophilus: L. acidophilus (1:1:0 [K1], 1:1:1 [K2], 2:2:1 [K3], 1:1:2 [K4]). Hasil penelitian menunjukkan bahwa kombinasi kultur K1 mampu menghasilkan penilain organoleptik aroma, rasa, homogenitas, mouthfeel dan warna yang paling sesuai terhadap penerimaan panelis yoghurt nanas madu dibandingkan penggunaan kombinasi penambahan kultur bakteri probiotik L. acidophilus. Penggunaan dua kultur konvensional L. bulgaricus dan S. thermophilus lebih unggul berdasarkan karakter organoleptik yaitu aroma, rasa, dan homogenitas yang lebih disukai oleh panelis
DEVELOPMENT OF YOGHURT BASED ON SWEET CORN (Zea mays Saccharata) WITH THE ADDITION OF Eucheuma spinosum: Development of Yoghurt Based on Sweet Corn (Zea mays Saccharata) with Addition of Eucheuma spinosum Mutia Devi Ariyana; Baiq Rien Handayani; Moegiratul Amaro; Tri Isti Rahayu; Novia Rizki Warismayati
Pro Food Vol. 8 No. 1 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v8i1.243

Abstract

Yoghurt jagung manis memiliki konsistensi yang tidak homogen akibat terjadinya sineresis. Penambahan E. Spinosum sebagai sumber hidrokoloid alami berpotensi memperbaiki kualitas yoghurt jagung manis. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi rumput laut E. spinosum terhadap kualitas yoghurt jagung manis. Metode yang digunakan dalam penelitian ini adalah metode eksperimental yang dilaksanakan di Laboratorium dan dirancang menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan perlakuan konsentrasi rumput laut E. spinosum (0%, 2,5%, 5%, 7,5%, 10% dan 12,5%). Data hasil pengamatan dianalisis dengan analisis keragaman (Analysis of Variance) dengan taraf nyata 5% dengan menggunakan software Co-stat. Data yang berbeda nyata diuji lanjut dengan Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan bahwa perlakuan konsentrasi rumput laut E. spinosum memberikan pengaruh yang berbeda nyata terhadap nilai total BAL, total asam laktat, pH, viskositas dan organoleptik homogenitas serta mouthfeel yoghurt jagung manis secara skoring maupun hedonik, tetapi tidak memberikan pengaruh yang berbeda nyata terhadap organoleptik aroma dan rasa yoghurt jagung manis secara skoring maupun hedonik. Perlakuan konsentrasi rumput laut E. spinosum 7,5% menghasilkan mutu yoghurt jagung manis terbaik dengan nilai total BAL 9,00 log CFU/ml, total asam laktat 0,96%, pH 4,94, viskositas 1.022,67 cP, dan aroma, rasa, homogenitas serta mouthfeel yang dapat diterima oleh panelis.
PENGARUH LAMA STERILISASI TERHADAP MUTU SAYUR LEBUI KALENG: Effect Of Sterilization Time On Quality Of Pigeon Pea Soup Adella Putrinita; Baiq Rien Handayani; moegiratul amaro
Pro Food Vol. 8 No. 2 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v8i2.280

Abstract

Sayur lebui or pigeon pea soup is a traditional Lombok that has been used plastic as a packaging. Plastic packaging has a weakness in the presence of monomers and small molecules that will migrate into food, making the shelf life relatively low with high microbial contamination. One technology that can be used to overcome this is canning technology. The most important process in canning is the sterilization process. This study aims to determine the effect of sterilization time on the quality of canned lebui vegetables. The method used in this study was an experimental method carried out in the laboratory. The design used in this study was a randomized block design (RBD) with a single factor experiment, namely the duration of sterilization with 6 treatments, namely 0 minute, 3 minutes, 6 minutes, 9 minutes, 12 minutes, 15 minutes. Analyzed using ANOVA with a significant level of 5% using Co-stat software. The difference data was tested using Honestly Significant Differences (HSD) Test. The prolonged sterilization treatment of pigeon pea soup had a significant effect on the pH value, antioxidant activity, color, organoleptic parameters of texture, color and appearance, but had no significant effect on the organoleptic parameters of aroma and taste. Based on chemical, physical and organoleptic parameters, sterilization time of 9 minutes is recommended to produce the best pigeon pea soup with an antioxidant activity value of 86.05%, a pH value of 5.03, an oHue value of 45.27 (red) and hedonic organoleptic quality and a score that is still acceptable.
Kajian Mutu Limbah Ampas Tahu Segar dari Sentra Produksi Abian Tubuh Fatimatuzzahrah, Baiq Shofi; Handayani, Baiq Rien; Nazaruddin, Nazaruddin; Bachmida, Elya Antariksana
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.409

Abstract

Tofu dreg, one of the by-products of tofu processing, still has high nutritional content to be used as a food source. Abian Tubuh Village as one of the tofu production centers in Mataram City has approximately 68 units of tofu producers with a considerable volume of tofu dreg. This research aimed to determine the chemical quality, microbial, and sensory by hedonic and scoring test of fresh tofu dreg from the Abian Tubuh production center was processed to make it suitable for use as a food ingredient. The research methods used were descriptive and experimental methods conducted in the laboratory using a one-factor completely randomized design. Data on chemical and organoleptic parameters were analyzed using ANOVA and further tested with Tukey’s HSD Test on the same significance level of 5%. Microbiological parameter data were analyzed with descriptive methods. The results showed that tofu producers in the Abian Tubuh production center produced tofu dregs with pH values, color, and texture significantly different from other samples. In contrast, Aw values, protein content, and aroma were not significantly different between samples. Ampas Tahu Bajang (ATB) produced tofu dregs with the best microbiological quality with total microbial growth of 3.1×105 CFU/g; total mold <1.0×102CFU/g; total coliform <3.0 APM/g and showed good organoleptic quality values both hedonic and scoring. All samples of tofu dregs from Abian Tubuh production centers do not contain harmful chemicals such as formalin and borax, so they are safe to use as food ingredients.
Kajian Mutu Kimia, Mikrobiologi dan Organoleptik Limbah Ampas Tahu Segar dari Sentra Produksi Kekalik, Kota Mataram Kencanadewi, Baiq Citra; Handayani, Baiq Rien; Nazaruddin, Nazaruddin; Bachmida, Elya Antariksana
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Okara, or tofu dregs, is a by-product of tofu production that still has fairly high nutritional value. This study aims to assess the chemical, microbiological, and organoleptic quality of fresh tofu pulp waste from the Kekalik production center in Mataram City. A stratified random sampling method was employed, with samples collected from six production locations: Kekalik Kijang, Kekalik Timur 1, Kekalik Timur 2, Kekalik Barat, Kekalik Gerisak 1, and Kekalik Gerisak 2. The results revealed significant differences in pH, protein content, and color perception among the okara samples from various locations (p<0.05). However, water activity value, texture perception, and aroma perception did not differ significantly. The okara samples exhibited high water activity, low pH, and low protein content and tested negative for formaldehyde or borax. Microbiologically, okara samples from Kekalik Gerisak 1 and Kekalik Gerisak 2 exhibited the least microbial contamination (5.9×10⁵ CFU/g and 6.6×10⁵ CFU/g, respectively), with minimal coliform presence (<3.0 MPN/g). Organoleptically, panelists tended to prefer brownish-white okara that were slightly mushy and flavorful. Overall, the okara from Kekalik Gerisak 1 was of the highest quality and demonstrated its potential as a safe and valuable food ingredient.
Pengaruh Variasi Lama Maserasi Pelarut Air Terhadap Aktivitas Antioksidan dan Antibakteri Propolis Lebah Madu Trigona sp. Amaliah, Fadhilah Rizqi; Handayani, Baiq Rien; amaro, moegiratul; Werdiningsih, Wiharyani
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i1.527

Abstract

Propolis is a resinous product collected by honeybees from plant sources, used as a colony protectant and barrier against pathogenic microorganisms. Propolis is rich in bioactive components with potential antioxidant and antibacterial properties. This study aimed to evaluate the effect of varying maceration times using water as a solvent on the antioxidant and antibacterial activities of Trigona sp. honey bee propolis. The study used a completely randomized design with a single factor: maceration time (6, 12, 18, and 24 hours) and 5 replicates. Measured parameters included antioxidant activity, phytochemical screening, pH, and bacterial inhibition zone of Eschericia coli. Data were analyzed using ANOVA (Analysis of Variance), followed by the Honestly Significant Difference (HSD) test if significant differences were found (α=0.05). Descriptive analysis was used for phytochemical screening data. The results showed that maceration time had a significant effect on the antioxidant activity, pH, and inhibition zone of Trigona sp. propolis. Extracts with different maceration times resulted in liquid propolis that tested positive for alkaloids, flavonoids, phenolics, tannins, and saponins. The liquid propolis produced from 6-hour maceration had the highest antioxidant activity (88.82%), while 24-hour maceration produced the widest inhibition zone (2.95 mm).
Deteksi Salmonella typhi Berbasis Metode PCR pada Terasi Kering Padat Blok Produksi UMKM di Kabupaten Lombok Timur Ariyana, Mutia Devi; Unsunnidhal, Lalu; Perdhana, Firman Fajar; Febriandito, Muhammad ‘Aidil; Handayani, Baiq Rien; Zuhdia, Lulu Diani
Pro Food Vol. 11 No. 2 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i2.508

Abstract

Shrimp paste is a fermented shrimp product that is at risk of being contaminated by pathogenic microorganisms, thus potentially causing foodborne diseases. The method for detecting pathogenic microorganisms that has proven to have high specificity and sensitivity in directly detecting the presence of pathogenic bacteria in food samples is the DNA detection method using Polymerase Chain Reaction (PCR). This research aims to detect the presence of pathogenic bacteria, specifically Salmonella typhi, in shrimp paste products produced by several Small and Medium Enterprises (SMEs) in East Lombok Regency using the PCR method. The research samples used were solid block dried shrimp paste from three SMEs in East Lombok Regency. The research results show that the DNA of Salmonella typhi bacteria was not detected in all tested samples. These results indicate that the shrimp paste from the three SMEs in East Lombok has met one of the microbiological quality requirements for shrimp paste based on SNI 2716:2016, which is the absence of Salmonella contamination.
Co-Authors Adani, Sabrina Arifah Adella Putrinita Adha, Fajrullah Afni, Nur' Ahmad Alamsyah Amaliah, Fadhilah Rizqi Amaro, Moegiratul Amro, Moegiratul Amuddin Amuddin Amuddin Andriyani, Anis Octa Ariyani, Mutia Devi Arliansya, Yudha Pratama Asri Hidayati Astri Iga Siska Bambang Dipo Kusumo Cahyawan Catur Edi Margana Cicilia, Siska Diah Ajeng Setiawati Dipokusumo, Bambang Dody Handito, Dody Elya Antariksana Bachmida Fakhrul Irfan Khalil Fatimatuzzahrah, Baiq Shofi Febriandito, Muhammad ‘Aidil Firman Fajar Perdana Firman Fajar Perdhana Fuad Sauqi Isnain GHANY, ABDUL Hanifah Ayu Hariani Hariani Hary Kurniawan Ilma, Sadina Aulia Imam Budi Mulyawan Ince Siti Wardatullatifah S Isnaini Puspitasari Joko Sumarsono Jurnal Pepadu Kencanadewi, Baiq Citra Kertanegara - Kirtiyani, Ni Kadek Ayu Astiti M.Azhar Mustafid Mirriyadhil Jannah Mi’raj Fuadi Moegiratol Amaro moegiratul amaro Moegiratul Amaro Moegiratul Amaro Moegiratul Amaro Mulyawan Mulyawan Murad, Murad Mutaqin, Muhammad Rofi Jainul Mutia Devi Ariyana Mutia Devi Ariyana Mutia Devi Ariyana Mutia Devi Ariyana Mutia Devi Ariyana, Mutia Devi N. Nazaruddin Nabilah Namira, Afrisha Sekar Nazaruddin Nazaruddin . Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Nazaruddin Neyla Vista Maramy Ningsi Ningsi Ningtyas, Puji Novia Rahayu Novia Rizki Warismayati Nurul Wahida, Baiq Naila OKI SAPUTRA Pertiwi, Made Gendis Putri Qabul Dinanta Utama Rahmat Sabani Rastika, Ketut Deta Reza Kusuma Nurrohman Rini Nofrida Riyadhotul Qibtiyah Sagita, Dwi Saparudin Saparudin Sari, Ira Musfita Satrijo Saloko Setyaning Pawestri Shelviana Sampelan Sitta Fitri Rahmadhina Sri Widyastuti Sri Widyastuti Sri Widyastuti Sri Widyastuti Sukmawaty Sukmawaty Tri Isti Rahayu Tri Isti Rahayu Tri Isti Rahayu, Tri Isti Unsunnidhal, Lalu Wati, Husnul Wayan Sweca Yasa Weriningsih, Wiharyani Wiharyani Werdiningsih Wiwik Pratiwi Wiwin Apriyanditra Yarfaryh, Uswatun Hasanah Yesica Marcelina Romauli Sinaga Yuhendra AP Zainuri Zuhdia, Lalu Diani Zuhdia, Lulu Diani Zulfiana Jayanti Zulpiani, Ira