Article Per Year (5 Year)
p-Index From 2021 - 2026
1.564
P-Index
This Author published in this journals
All Journal Pro Food SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Teknologi & Industri Hasil Pertanian Jurnal Pengabdian Magister Pendidikan IPA Jurnal Kolaboratif Sains Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan West Science Nature and Technology Alamtana
Mutia Devi Ariyana, Mutia Devi
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 10 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Pro Food

 1 
Pengaruh Variasi Suhu dan Waktu Penyimpanan Terhadap Karakteristik Nira Aren Sinaga, Yesica Marcelina Romauli; Widyastuti, Sri; Ma’wa, Miftahil; Ariyana, Mutia Devi; Yuniarto, Kurniawan; Fuadi, Mi'raj
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.v11i1.543

Abstract

Palm sap is one of the non-timber forest products (NTFPs) that has high economic potential as a raw material for palm sugar. However, the quality of palm sap is greatly influenced by storage conditions prior to processing. This study aims to determine the effect of temperature and storage duration on the microbiological, chemical, and physical characteristics of palm sap. Samples of palm sap were collected from Kekait Village, West Lombok, and stored at room temperature and cold temperature (4°C) for 3 to 24 hours. The parameters observed included total yeast, reducing sugar content, alcohol content, total acid titratable (TAT), and turbidity. Data were analyzed using two-way ANOVA, and post-hoc tests were conducted using the Honest Significant Difference at a 5% significance level. The results showed that temperature significantly affected alcohol content and turbidity of the sap. Meanwhile, time significantly affected reducing sugar content, alcohol content, TAT, and turbidity. The interaction between temperature and time significantly affected reducing sugar content, turbidity, and alcohol content. After 3 hours of storage, nira stored at cold temperatures and room temperature already showed a total yeast population of approximately 8 Log CFU/mL. Cold temperatures were not sufficiently effective in preventing yeast growth and nira degradation, as indicated by the production of fermentation products such as reducing sugars, acids, and alcohol.
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 Afni, Nur' Agus Supinganto Ahmad Alamsyah Amaro, Moegiratul Amro, Moegiratul Amuddin Anggraini, Ines Marisya Dwi Baiq Rien Handayani, Baiq Rien Cicilia, Siska Dody Handito, Dody Elya Antariksana Bachmida Febriandito, Muhammad ‘Aidil Firman Fajar Perdhana Imam Maliki Kirtiyani, Ni Kadek Ayu Astiti Kurniawan Yuniarto Ma’wa, Miftahil Mi’raj Fuadi Namira, Afrisha Sekar Ningsi Ningsi OKI SAPUTRA Pertiwi, Made Gendis Putri Putri Pertiwi, Made Gendis Qabul Dinanta Utama raudatul jannah Rini Nofrida Sari, Ira Musfita Setyaning Pawestri Sri Widyastuti Suharmanto Tri Isti Rahayu, Tri Isti Unsunnidhal, Lalu Wati, Husnul Weriningsih, Wiharyani Wiharyani Werdiningsih Yarfaryh, Uswatun Hasanah Yesica Marcelina Romauli Sinaga Zainuri Zuhdia, Lalu Diani Zuhdia, Lulu Diani