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All Journal Jurnal Teknologi Dan Industri Pangan Agrointek Jurnal Teknologi Pangan Jurnal Teknologi Pertanian agriTECH AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat JEPA (Jurnal Ekonomi Pertanian dan Agribisnis) Jurnal Aplikasi Teknologi Pangan CARADDE: Jurnal Pengabdian Kepada Masyarakat TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Teknologi Hasil Pertanian Viabel : Jurnal Ilmiah Ilmu-Ilmu Pertanian Journal of Community Service and Empowerment Food Technology and Halal Science Journal Jurnal Agroindustri Halal
Desiana Nuriza Putri
Universitas Muhammadiyah Malang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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Pengaruh Lama Penyimpanan Nira Kental Sulfitasi Terhadap Karakteristik Nira Pada Proses Produksi Gula Aryani, Arisma Dila; Irawan, Tofan Andrew; Putri, Desiana Nuriza; Harini, Noor
Agrisaintifika: Jurnal Ilmu-ilmu Pertanian Vol 7 No 2 (2023): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v7i2.2944

Abstract

Sulfated Condensed Nira is sugarcane juice that has undergone several production processes ranging from milling and purification to evaporation and has been mixed with other substances such as lime/sulfur. One of the problems encountered in Indonesian sugar factories is the waiting time for the thick sulfate juice in the crate of thick sap before the cooking process is carried out. This is caused by several things, such as damage to the production machine, overcapacity cooking process, and mill wash. This study aimed to determine the effect of extended storage of sulfate viscous sap on the characteristics of the sap produced in the production process of white crystalline sugar. It uses a sample of thick sulfate sap taken in a crate of thick sap with five treatments, namely storage time of 0 hours, 2 hours, 4 hours, 6 hours, and 8 hours. Parameters tested include total dissolved solids (% Brix), sugar content, pH, color, and turbidity. The results showed that the storage of concentrated sulfate juice significantly affected %Brix. At 0 hours to 4 hours of storage, it increased and decreased after 6 hours. The sugar content in the thick sulfated sap increased at 0 to 4 hours of storage and decreased after 6 hours. Increasing the sugar content in sap is caused by the decomposition of polysaccharides into sugars (sucrose, glucose, and fructose), and the decrease in sugar content is caused by fermentation by Saccharomyces. The storage time of 0 hours was significantly different from the storage time of 2 hours, 4 hours, 6 hours, and 8 hours on the pH of the sulfitation thick juice due to the addition of lime milk to keep the pH of the juice high and prevent hydrolysis either by microbes or acids. The longer the storage, the darker and more cloudy the resulting color.
Efektivitas Program Sosialisasi Konsep Keamanan Pangan terhadap Peningkatan Pengetahuan Siswa SMA Pakpahan, Okta Pringga; Putri, Desiana Nuriza; Mardhiyah, Nadia
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Vol 6 No 3 (2022): Agustus
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/aks.v6i3.4109

Abstract

Keamanan pangan ialah keadaan dan usaha untuk mencegah pangan dari kemungkinan cemaran kimia, biologis, dan benda lain yang merugikan, mengganggu, dan membahayakan kesehatan manusia. Rendahnya tingkat keamanan Pangan Jajanan Anak Sekolah (PJAS) masih menjadi persoalan yang penting. Data pengawasan PJAS yang dilakukan BPOM RI Direktorat Inpeksi dan Sertifikasi Pangan menyatakan bahwa 45% PJAS tidak memenuhi ketentuan keamanan yaitu PJAS tersesbut ternyata mengandung bahan kimia seperti boraks, formalin, rhodamin, dan mengandung Bahan Tambahan Pangan (BTP), seperti benzoat dan siklamat yang  melebihi batas aman. Permasalahan di SMA Negeri 2 Batu yaitu di sekolah terdapat banyak jajanan tidak sehat, jajan di sekolah yang menjadi kebiasaan siswa, tidak ada media dari sekolah yang dapat digunakan sebagai media transfer pengetahuan jajanan sehat, dan pengetahuan pihak kantin yang kurang terhadap keamanan pangan. Kegiatan sosialisasi terdiri dari penyampaian materi mengenai keamanan pangan, praktek uji formalin dan boraks, serta evaluasi keberhasilan program melalui kuisoner. Pengabdian inimemiliki tujuan untuk mengetahui pengaruh program sosialisasi terhadap peningkatan pengetahuan siswa melalui pengukuran pre-test post-test melalui kuesioner. Data dianalisis menggunakan metode nonparametrik uji 2 sampel berhubungan Wilcoxon. Hasil dari pengabdian menunjukkan bahwa pogram sosialisasi konsep keamanan pangan dapat meningkatkan pemahaman siswa, guru, dan civitas akademika dalam memahami keamanan pangan.
ANALISIS KEBERHASILAN PROGRAM PENDAMPINGAN PENGEMBANGAN PRODUK UMM BAKERY METODE FROZEN DAN SOURDOUGH SEBAGAI UPAYA MENINGKATKAN UMUR SIMPAN DAN EFISIENSI PRODUKSI ROTI DI UMM BAKERY Putri, Desiana Nuriza; Windiana, Livia; Mardhiyah, Nadia
Viabel : Jurnal Ilmiah Ilmu-Ilmu Pertanian Vol 13 No 2 (2019): Nopember 2019
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (681.697 KB) | DOI: 10.35457/viabel.v13i2.769

Abstract

The development of the era changed the lifestyle and tastes of people to food, one of which bread that has now become food processed that often consumed by society. Increasing public interest in the consumption of bread leads to increased interest in business in the field of bakery. UMM Bakery as one of the business units in the field of bread and cake production commits the manufacture of its products do not use chemical preservatives. The use of chemical preservatives is what causes UMM Bakery products have a shelf life that is not long. Abundant orders also cause a lack of efficiency of human resources due to the swelling of the production costs of the cost of energy added. UMM Bakery Product Development Program in the form of dough making type sourdough and Frozendough become the right alternative to be applied. Sourdough can be a solution to overcome the use of commercial yeast into natural yeast that can later increase the shelf life and create a distinctive flavor of the product. Frozen dough method is also appropriately applied to increase energy efficiency in bread production to avoid swelling of production costs and maintain the quality of the product remains good.
KARAKTERISTIK BIJI KAKAO (Theobroma cacao L.) HASIL FERMENTASI DENGAN UKURAN WADAH BERBEDA Desy Rachmatullah; Putri, Desiana Nuriza; Fiki Herianto; Harini, Noor
Viabel : Jurnal Ilmiah Ilmu-Ilmu Pertanian Vol 15 No 1 (2021): Mei 2021
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/viabel.v15i1.1409

Abstract

Proses pengolahan biji kakao sangat menentukan mutu biji kakao kering yang dihasilkan. Proses fermentasi mempunyai peran yang sangat penting dalam pengolahan biji kakao yaitu pembentukan cita rasa dan aroma biji kakao yang dihasilkan. Tujuan dari penelitian ini adalah memberikan gambaran fermentasi yang ideal dan mencari wadah fermentasi yang bisa digunakan dalam skala produksi kecil dan sederhana. Penelitian ini dilakukan dengan melakukan fermentasi menggunakan dua ukuran wadah yang berbeda, yaitu kotak kayu besar dan kotak kayu kecil. Biji kakao difermentasi selama 3 hari (3x24 jam) dengan pembalikan dan pemantauan suhu setiap hari. Biji kakao hasil fermentasi dikeringkan dengan cara sun drying dan pengeringan mekanis (cocoa dryer) selama ±7 hari. Hasil penelitian menunjukkan fermentasi dengan kotak kayu besar mempunyai efektifitas lebih baik dibandingkan kotak kayu kecil. Biji kakao yang dihasilkan dari fermentasi kotak kayu kecil juga dapat terfermentasi dengan baik sehingga kotak kayu kecil dapat digunakan sebagai alternatif untuk petani yang mempunyai hasil produksi tidak banyak.
AQUAPONIK SOLUSI URBAN FARMING : AQUAPONIK SOLUSI URBAN FARMING DI PERUM PANDANWANGI GREEN MALANG livia windiana; Nuriza Putri, Desiana; Amalia, Dina; Melliana Rahmah, Annisa'
Viabel : Jurnal Ilmiah Ilmu-Ilmu Pertanian Vol 15 No 2 (2021): November 2021
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/viabel.v15i2.1635

Abstract

Urban farming is one of the strategies that can shape family food security in urban areas. The aquaponic system is one of the urban farming activities. Small-scale aquaponics can be used for household scale. Maximum care is needed in aquaponic cultivation so that the growth and yield of vegetables and fish are good. Aquaponic can be an IRT solution that does not manage daily food expenditure by getting fish and vegetable crops that are harvested per day. The purpose of this community service is to: (1) analyze the frequency of household vegetable consumption, (2) analyze household income (savings) from the application of aquaponics. This study uses a qualitative approach and survey methods and uses income analysis. The results showed: (1) There was an increase in the frequency of eating vegetables in respondents by 9.5%. Before the socialization, the frequency of eating vegetables for households was 90.5%, while after the activity was carried out, the frequency of eating vegetables was 100%. Respondents consume vegetables every day so that they have fulfilled the minimum amount of vegetable and fruit consumption per household member is three portions of fruit and two portions of vegetables or vice versa every day (2) Household food income or saving by applying aquaculture is Rp. 126.000/month obtained from the harvest of vegetables and catfish.
Effectiveness of public service program related cocoa fermentation sop in increasing the knowledge of cocoa farmer Hanif Alamudin Mansur; Noor Harini; Elfi Anis Saati; D. Damat; W. Warkoyo; S. Sukardi; Vritta Amroini Wahyudi; Rista Anggriani; Devi Dwi Siskawardani; Afifah Husna; Desiana Nuriza Putri; Nafidzah Nur; Ayu Lestari
Journal of Community Service and Empowerment Vol. 4 No. 3 (2023): December
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/jcse.v4i3.26038

Abstract

Cocoa farmers in this area were not familiar with post-harvest processing, usually, the cocoa bean was sold directly without any fermentation. This public service objective provides information on good quality control of cocoa plant beans, such as fermentation pH, sorting, and contained water content. Followed to improve the knowledge about fermented cocoa bean's characteristics, especially about fine flavor cocoa (FFC) which has a flavor profile and also several active compounds for healthy. Data collection was carried out by filling out questionnaires from 25 farmer respondents. The results of the service showed that as many as 52% of the respondents have been cocoa farmers for more than 5 years. Most of the cocoa farmers produced more than 500 kg/harvest. Many farmers do not ferment cocoa beans because the fermentation process takes a long time, while farmers want to sell cocoa beans quickly. This causes the selling price of cocoa beans to become low.
Analisis Pemenuhan Kriteria Sistem Jaminan Halal Pada Pengolahan Lapis Panggang di IKM Rezzen Bakery Malang Athaya Milda Putri Yuwana; Vira Novia; Adinda Dian Octarina; Refka Mizard Eureksa; Frida Dhia Ramadhani; Amilia Wulandari; Desiana Nuriza Putri
JURNAL AGROINDUSTRI HALAL Vol. 7 No. 2 (2021): Jurnal Agroindustri Halal 7(2)
Publisher : Universitas Djuanda

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

Abstract

Based on Law No. 33 of 2014 concerning Halal Product Guarantee, the state is obliged to provide protection and assurance regarding the halalness of products consumed by the public. All food products must include a halal certificate from the Halal Product Guarantee Agency (BPJPH) under the Ministry of Religion (Kemenag). IKM Rezzen Bakery has had a Halal Certificate since 2015 and has made two extensions in 2017 and 2019. Halal. This study aims to analyze the implementation of 11 criteria for the Halal Assurance System (SJH) with the provisions and standards of HAS-23000 at IKM Rezzen Bakery. The importance of implementation analysis is carried out to ensure the halalness of the product during the validity period of the Halal Certificate at IKM Rezzen Bakery. The research method used is descriptive observational. The results showed that Rezzen Bakery had met 10 of the 11 SJH criteria. The ten criteria are halal policy, halal management team, training and education, ingredients, products, production facilities, written procedures for critical activities, traceability, handling of products that are not according to criteria, and management reviews. The internal audit point is not fulfilled because Rezzen Bakeri conducts an internal audit once a year.
Pengaruh Lama Perendaman (Soaking) Terhadap Karakteristik Fisik-Sensoris Udang Vannamei Beku Jenis Peeled and Deveined Siti Nur Elisa; Desiana Nuriza Putri; Warkoyo; Yahya Suhaimi
JURNAL AGROINDUSTRI HALAL Vol. 8 No. 1 (2022): Jurnal Agroindustri Halal 8(1)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v8i1.4896

Abstract

This research aims to determine the long effects of soaking on the physical-sensory characteristics of frozen vannamei shrimp types PD (Peeled and Deveined) produced. This research was conducted at PT Istana Cipta Sembada Banyuwangi, using a simple Randomized Block Design research design with four treatments and two groups based on different research times. Soaking shrimps use a solution formula that has been determined by the company, consisting of turbo solution (non-phosphate) and STPP (phosphate). Four treatments of immersion time included P1 (6 hours), P2 (12 hours), P3 (18 hours), and P4 (24 hours). The test parameters observed were net recovery value, step loss, drip loss, cooking loss, and organoleptic (appearance, smell, taste, texture). Data were analyzed using analysis of variance (ANOVA) for parametric variables, followed by a DMRT follow-up test at a 95% confidence level (α = 0.05). In addition, the organoleptic value was obtained from the average organoleptic score of 5 panelists (2 trained panelists and three untrained panelists). The results showed that the soaking time did not have a significant effect (p > 0.05) on the observed physical-sensory quality values.
Performance Analysis of Sugar Production in Ngadirejo Sugar Factory Afifa Husna; Desiana Nuriza Putri; Hanif Alamudin Manshur
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 3 (2023): Jurnal Agroindustri Halal 9(3)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i3.6513

Abstract

The Ngadirejo Sugar Factory (PG) in Kras District, Kediri Regency is one of the business units whose productivity ranks second highest among the 9 PG subsidiaries of PT. Perkebunan Nusantara (PTPN) X, which reached 6,250 tons of sugar cane per day. With this high productivity, the quality of sap must always be maintained. This study aims to determine the performance of PG Ngadirejo sugar production from the aspect of raw sap, namely from the solution color value (ICUMSA), %brix, %pol, reducing sugar value, and pH to produce high-quality white crystalline sugar as well. Sap quality data from the quality assurance (QA) section of PG Ngadirejo for five days were taken and analyzed descriptively on the performance of the factory based on these parameters. %brix performance value; %pol; reducing sugar; pH; yield; ICUMSA; BJB; and the moisture content is 64 °Brix, respectively; 46 %; 6.2%; 5; 6-7%; 168.86-179.86 IU; 1.010 mm; and 0.02%. Based on the results obtained, the value of %brix, %pol, reducing sugar, ICUMSA, BJB, and water content have met the standards set by SNI. However, what needs to be improved is the yield value of white crystal sugar produced for 5 days which is still below the average value.
Perubahan Sifat Fisik Biji Kakao Jenis Fine dan Bulk Selama Fermentasi dan Pengeringan Biji Kakao di Pabrik Pager Gunung PTPN XII Kebun Kendenglembu Nimas Aura Sukma; Suprasetyo; Desiana Nuriza Putri
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 3 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i3.7091

Abstract

Kakao jenis edel dan bulk memiliki biji karakteristik yang berbeda sehingga selama proses fermentasi kemungkinan memiliki perbedaan karakteristik fisik antara biji kakao jenis edel dan bulk. Oleh karena itu, penelitian ini bertujuan untuk mengetahui perubahan karakteristik fisik biji kakao jenis edel dan bulk selama proses fermentasi biji kakao. Uji yang dilakukan yaitu uji kadar air, rendemen, uji bentuk biji, penggolongan berat biji berdasarkan SNI 2323-2008, dan uji cut test. Analisa data dilakukan secara deskriptif menggambarkan perbedaan karakteristik biji kakao dan menggunakan uji T untuk menganalisa kadar air dan rendemen. Dari hasil penelitian rendemen dan kadar air tidak ada perbedaan yang signifikan antara biji kakao jenis edel dan bulk. Perubahan suhu puncak mulai terjadi pada 54 jam fermentasi yaitu jenis edel sebesar 52 ± 1 °C dan jenis bulk sebesar 50.66 ± 0.57 °C. Selama proses fermentasi biji kakao jenis edel dan bulk berangsur-angsur terjadi perubahan warna dari putih menjadi coklat dan menghasilkan aroma khas fermentasi. Kesimpulan dari penelitian ini yaitu biji kakao jenis edel dan bulk mengalami perubahan fisik akibat proses fermentasi. Biji kakao jenis edel dan bulk di PTPN XII Kebun Kedenglembu telah memenuhi syarat SNI 2323-2008.
Co-Authors Achmad Naufal Adinda Dian Octarina Afifa Husna Afifa Husna Agung Dwi Ahmad Wira Wasistha Ahmad Wira Wasistha Aldi Riyansah Alifianti Nur Waqiah Amilia Wulandari Annis Mulyani Annisa’ Sakina Aulia Annisa’ Sakina Aulia Ari Rizki Yuspita Ningrum Ari Setiawan Ari Setiawan Aryani, Arisma Dila Astari, Saffarina Dini Athaya Milda Putri Yuwana Athaya Milda Putri Yuwana Ayu Lestari Cathrine Olivia Andhani Cathrine Olivia Andhani Chusnul Hidayat Damat, Damat Dania Amalia Putri, Dania Amalia Dela Retno Maryuni Dellia Ayu Elma Anindya Delsi Anjarwati Delsi Anjarwati Destia Ayu Prameswari Desy Rachmatullah Devi Dwi Siskawardani Dina Amalia Dwi Syanti Wirandhani Dwi Syanti Wirandhani Elfi Anis Saati Elfi Anis Saati Elfi Anis Saati Elisa Kusno, Elisa Erika Novena Santoso Erika Novena Santoso Erika Novena Santoso Erika Novena Santoso, Erika Novena Eureksa, Refka Mizard Faiqotul Hikmah, Faiqotul Fika Treeza Putri Fiki Herianto Frida Dhia Ramadhani Hadad Alwi Alwi Hanif Alamudin Manshur Hanif Alamudin Mansur Irawan, Tofan Andrew Iwan Nuddin Lady Agitasi Amrillah Livia Windiana Liza Ni’matul Azizah Mardhiyah, Nadia Maryuni, Dela Retno Mei Linda Nikma Nur Ulumi Mei Linda Nikma Nur Ulumi Melliana Rahmah, Annisa' Muhammad Reza Sukma Dika Muhammad Reza Sukma Dika Nabilla Dhiya Ulhaq Nabilla Dhiya Ulhaq Nadia Mardhiyah Nafidzah Nur Nimas Aura Sukma Noor Harini Norazkya Mutiara Samudra Norazkya Mutiara Samudra Novi Dwi Priambodo Novia, Vira Octarina, Adinda Dian Oki Indah Lestari, Oki Indah Okta Pringga Pakpahan Okta Pringga Pakpahan Prameswari, Destia Ayu Pudji Hastuti Putri Romadhani Ramadhani, Frida Dhia Refka Mizard Eureksa Reza Fadilah Ardhani Reza Fadilah Ardhani Riska Yulis Hidayana Rista Anggriani S. Sukardi Saffarina Dini Astari Salsabila Permata Sari Sari, Salsabila Permata Siti Nur Elisa Sukardi Sukardi Sukma, Nimas Aura Suprasetyo Suprasetyo Teguh Setyawan Vira Novia Vritta Amroini Wahyudi W. Warkoyo Warkoyo . Wibowo, Yessi Maulidhia Nugrahani Winda Dwi Oktarini Winda Dwi Oktarini Wulandari, Amilia Yahya Suhaimi Yessi Maulidhia Nugrahani Wibowo Yuwana, Athaya Milda Putri