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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Sains dan Teknologi Pangan
Tiyas Tono Taufiq
Politeknik Pertanian Negeri Payakumbuh
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry

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Evaluation of Yogurt Drink Quality at CV Violla Foods Yogyakarta as a Requirement for Registering the Distribution Permit on Food and Drug Control Agency (BPOM) Tiyas Tono Taufiq; Agustina Agustina
Jurnal Sains dan Teknologi Pangan Vol 8, No 3 (2023): 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: 10.33772/jstp.v8i3.38412

Abstract

Yogurt drink is one of the processed dairy products which is categorized as a product with a high level of risk by the Food and Drug Control Agency (BPOM) so its distribution must meet the requirements and be directly supervised by BPOM. To obtain a Distribution Permit Number (NIE), yogurt drink products must meet the quality requirements set by BPOM including the amount of non-fat solid, protein content, total Enterobactericiae and Salmonella contaminants, and total minerals contaminants, including Arsenic (As). Lead (Pb), Mercury (Hg), Cadmium (Cd), and Tin (Sn). This study aims to determine the quality of the yogurt drink produced by CV Violla Foods against the BPOM distribution permit requirements. From the results of this evaluation, it can be seen that the parameters for contamination of tin (Sn) are still outside of the limits, while all other requirements have met the standards. Action is required from the company to ensure that all parameters, including Sn contamination, meet the standards through evaluation of raw materials and production processes, to be followed up with re-testing of products to be registered.
PENGARUH LAMA FERMENTASI TERHADAP PROFIL SENSORI, pH, DAN AKTIVITAS ANTIOKSIDAN KOMBUCHA TEH DAUN KELOR (Moringa oleifera) Reny Guspratiwi; Agustina; Tiyas Tono Taufiq; Demas Bayu Handika
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 2 (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/vy9t6074

Abstract

Kelor (Moringa oleifera) merupakan tanaman herbal yang kaya akan nutrisi dan antioksidan serta memiliki berbagai manfaat kesehatan, termasuk sifat antiinflamasi, antimikroba, dan antikanker. Kombucha, sebagai minuman fermentasi yang kaya akan asam organik, vitamin, dan antioksidan, dapat meningkatkan nilai gizi kelor melalui proses bioteknologi fermentasi. Penelitian ini bertujuan untuk mengembangkan produk kombucha berbasis kelor dengan variasi jenis daun dan lama fermentasi untuk meningkatkan kandungan antioksidan dan penerimaan organoleptik. Penelitian menggunakan rancangan acak lengkap (RAL) faktorial dengan faktor jenis daun (teh hijau, kelor segar, kelor kering, dan kelor celup) serta lama fermentasi (5, 6, dan 7 hari). Hasil penelitian menunjukkan bahwa semakin lama fermentasi, pH kombucha menurun akibat peningkatan produksi asam organik. Akan tetapi hasil organoleptik menunjukkan bahwa terdapat perbedaan yang tidak nyata pada semua parameter organoleptik. 
Co-Authors Agustina Agustina Demas Bayu Handika