Article Per Year (5 Year)
p-Index From 2021 - 2026
2.076
P-Index
This Author published in this journals
All Journal Jurnal Pangan dan Gizi Biota Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Agercolere Pasundan Food Technology Journal (PFTJ) GOVERNABILITAS (Jurnal Ilmu Pemerintahan Semesta) MAHATANI: Jurnal Agribisnis (Agribusiness and Agricultural Economics Journal) JAGROS : Jurnal Agroteknologi dan Sains (Journal of Agrotechnology Science) JANHUS: Jurnal Ilmu Peternakan Journal of Animal Husbandry Science Jurnal Abdimas Dosma Composite
Ati Atul Quddus
Universitas Koperasi Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

Published : 17 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 17 Documents
Search

 1   2 
KARAKTERISTIK KIMIA DAN ORGANOLEPTIK ENERGY SNACK BAR DENGAN SUBSTITUSI EMPING SINGKONG (Cassava Flakes) Nasiroh, Fahra Fahrihatun; qudus, Ati Atul Quddus atul; tubagus, Robi
Jurnal Pangan dan Gizi Vol 14, No 2 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.2.2024.1-8

Abstract

Abstract Cassava flakes have a high carbohydrate content so they can be used as an energy source food product. Cassava flakes can be used as a source of carbohydrate substitution for corn flakes as raw material for making energy snack bar products. This study aims to determine the effect of the chemical and organoleptic characteristics of the energy snack bar with substitution cassava flakes and also to find out the organoleptic characteristics of the best energy snack bar with the substitution of cassava flakes which is preferred by the panelists.. The experimental design used was a Completely Randomized Design (CRD) with four treatments, namely P0 (without substitution cassava flakes), P1 (50% substitution cassava flakes), P2 (75% substitution cassava flakes), P3 (100% substitution cassava flakes). Based on tne results of the research that has been done, it can be concluded that the substitution of cassava flakes has a significant effect on the value of water content, ash content, protein content, fat content, carbohydrate content and total calories. It also has a significant effect on the attributes aroma, color, texture and overall but no significant effect on the attributes taste. The best treatment for cassava flakes substitution in energy snack bar products based on the organoleptic characteristics is treatment P1 (50% substitution cassava flakes), with taste attribute characteristics of taste 5,48 (rather like), aroma attribute 5,08 (rather like), color attribute 5,24 (rather like), textute attribute 5,24 (rather like) and overall product total 5,36 (rather like).
Karakteristik Fisikokimia dan Organoleptik Selai Lembar Buah Kesemek Dengan Perbedaan Konsentrasi Pektin darmawan, Yudha wisnu; quddus, Ati atul; firzriani, Atia
Jurnal Pangan dan Gizi Vol 14, No 1 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.1.2024.23-33

Abstract

Persimmon fruit is a source of nutrients that are beneficial for the body's health and energy. However, because its use is not optimal, this fruit is susceptible to damage and rot, causing prices to fall and lack of market appeal. However, the pectin content in persimmons is not sufficient for making sheet jam, so it is necessary to add pectin. This research aimed to evaluate the effect of different pectin concentrations on the chemical and organoleptic characteristics of persimmon jam, as well as determine the best pectin concentration. This research used a Completely Randomized Design (CRD) method with four single treatments, namely the addition of pectin with a concentration of T0 (0%), the concentration of T0 (0%), T1 (0.5%), T2 (1.0%), T3 (1.5%). The results showed that the addition of different concentrations of pectin significantly influenced the value of vitamin C, water content, antioxidants, total soluble solids, as well as organoleptic attributes of texture and overall persimmon sheet jam. However, there was no significant effect on the organoleptic attributes of taste, aroma and colour. The best pectin concentration for persimmon sheet jam is the T3 treatment (1.5% pectin), which has the following characteristics: water content 36.13%, Vitamin C 3.10 mg/100 grams, antioxidant activity (IC50) 93 .70 ppm, total dissolved solids 66.1˚Brix, and organoleptic assessments for taste, aroma, colour, texture and overall attributes were 2.52, 2.24, 2.60, 2.88 and respectively.
Karakteristik Kimia dan Organoleptik Crackers Dengan Substitusi Tepung Beras Merah dan Tepung Tempe Selawati, Fitri; Quddus, Ati Atul; ., Mardiana
Jurnal Pangan dan Gizi Vol 14, No 2 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.2.2024.63-69

Abstract

The use of brown rice flour and tempeh flour in making crackers is intended to reduce the use of wheat flour and utilize local food ingredients by processing them into flour whose nutritional content is very good for the health of the human body. The aim of this research was to determine the effect of substitution of brown rice flour and tempeh flour on chemical and organoleptic characteristics and to determine the best formulation of crackers with substitution of brown rice flour and tempeh flour based on chemical and organoleptic characteristics.  This research used a Completely Randomized Design (CRD) method with 3 treatment levels and 3 replications. The treatments carried out included P1 (90% brown rice flour; 10% tempeh flour), P2 (80% brown rice flour; 20% tempeh flour) and P3 (70% brown rice flour; 30% tempeh flour). Based on the results of research that has been carried out, making crackers with the substitution of brown rice flour and tempeh flour has a significant effect on chemical and organoleptic characteristics such as water content, ash content, fat content, protein content, carbohydrate content, taste attributes, texture attributes, and other attributes. does not have a significant effect on color and aroma attributes. The best treatment for brown rice flour crackers and tempeh flour was in the P3 treatment with chemical and organoleptic characteristics including air content 3.85%, ash content 1.54%, fat content 24.56%, protein content 14.57%, carbohydrate content 60 .80%, color attribute 5.04 (somewhat like), aroma attribute 4.76 (somewhat like), taste attribute 4.92 (somewhat like), texture attribute 4.88 (somewhat like) and overall 4.84 (somewhat Like).
Karakteristik Kimia Dan Organoleptik Set Yogurt Dengan Penambahan Tepung Daun Kelor (Moringa Oleifera) karamy, Aliefa bintan; quddus, Ati atul; tubagus, Robi
Jurnal Pangan dan Gizi Vol 14, No 1 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.1.2024.12-22

Abstract

Moringa leaf flour is rich in nutrients such as protein and calcium, which are beneficial for individuals with stunting and help enhance food product diversification. A study involving the addition of Moringa Oleifera leaf flour to yoghurt aims to assess its impact on chemical and organoleptic characteristics. The experiment utilized a Completely Randomized Design with three levels of Moringa leaf flour addition: 1% (P1), 2% (P2), and 3% (P3). The results indicate that the addition of Moringa leaf flour significantly affects ash content, lactic acid, protein, fat, and calcium levels in yoghurt. Furthermore, this addition also significantly influences taste but not aroma, texture, colour, or overall product perception
UJI PENDUGAAN BAKTERI COLIFORM PADA MINUMAN JAJANAN DI SEKITAR KAWASAN PENDIDIKAN TINGGI JATINANGOR Azizah, Rini Nur; Quddus, Ati Atul; Kuswardhani, Liana; Lathifa, Cempaka; Lathifah, Mila Nur; Syarqiyah, Zainul; Khoerunnisa, Jihan Dila; Fauziyyah, Yasmien Hanifah
Pasundan Food Technology Journal (PFTJ) Vol 12 No 2 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i2.28311

Abstract

The snack drinks sold around higher education areas, including Jatinangor, are often at risk of contamination by pathogenic bacteria such as Coliform. Coliform is an important indicator for assessing the cleanliness and safety of beverages, and its presence may indicate contamination from the environment, polluted water, or poor sanitation during production and serving. The high activity levels of students and the abundance of street vendors increase the chances of contamination if hygiene standards are not followed. Snack drinks in this area are often under-monitored, from the provision of clean water, storage of raw materials, to handling by vendors, which raises the risk of diseases such as diarrhea and gastrointestinal infections. This study focuses on examine the detection of coliform bacteria in snack beverage for sale around the higher education area of Jatinangor. This test will give a summary of the safety level about the beverages also assist in efforts to prevent and enforce hygiene standards by vendors. The study results are also expected to provide policy recommendations that support the improvement of hygiene standards for snack drinks in the area, as well as provide useful information for local governments and health authorities to oversee food safety in public areas. This research aims to raise awareness among vendors and consumers concerning the necessity of maintaining hygiene in the preparation as well as consumption of beverages relatig to prevent health risks.
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK YOGURT SERBUK DENGAN PENAMBAHAN EKSTRAK UBI JALAR UNGU (Ipomoea batatas L.) Anindita, Valdira; Quddus, Ati Atul; Tubagus, Robi
Pasundan Food Technology Journal (PFTJ) Vol 12 No 2 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i2.31505

Abstract

Yogurt memiliki umur simpan yang rendah jika disimpan pada suhu ruang. Oleh karena itu, dilakukan pengeringan pada yogurt menjadi serbuk untuk memperpanjang umur simpan yogurt. Penambahan ubi ungu pada yogurt untuk menambah nilai gizi dan cita rasanya. Tujuan dilakukan penelitian untuk mengetahui pengaruh dan menentukan formulasi terbaik berdasarkan penambahan ekstrak ubi jalar ungu terhadap karakteristik fisik, kimia dan organoleptik yogurt serbuk. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) non faktorial empat taraf dan tiga kali ulangan. Dengan perlakuan penambahan formulasi ekstrak ubi jalar ungu yaitu sebesar 0%, 10%, 20%, dan 30%. Hasil dari analisis menunjukan berpengaruh nyata (p<0,05) pada kadar abu, kadar air, asam laktat, lemak, kelarutan, total padatan bukan lemak dan organoleptik terhadap rasa, warna, tekstur dan keseluruhan. Namun tidak ada pengaruh nyata (p>0,05)terhadap atribut aroma. Perlakuan terbaik berdasarkan hasil skor tertinggi terdapat pada perlakuan P1 (10% ekstrak ubi ungu) dengan karakteristik kimia meliputi kadar air 6,30%, abu 2,79%, kadar lemak 5,00%, kadar asam laktat 0,47%, kelarutan 68,00%, padatan bukan lemak 88,71%, organoleptik meliputi rasa 3,80% (netral), warna 4,72% (agak suka), aroma 5,16% (agak suka), tekstur 3,80% (netral), dan total keseluruhan 4,36% (netral)
STRATEGI PENANGGULANGAN COVID-19 MELALUI MEDIA SOSIAL BAGI MASYARAKAT DI PEDESAAN Atiatul Quddus; Enur Janah; Hopipah Ainatul; Rizky Faisal M Hanafi; Ropiq Nurul Hayat; Tia Nuraeni; Yuliani Fitriyani
JURNAL ABDIMAS DOSMA (JAD) Vol. 1 No. 1 (2022): Januari
Publisher : IKATAN ALUMNI DOSEN MAGANG KEMENRISTEKDIKTI TAHUN ANGKATAN 2017

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1060.014 KB) | DOI: 10.70522/jad.v1i1.6

Abstract

Tujuan dari kegiatan pengabdian masyarakat ini adalah untuk menyebarluaskan informasi tentang bahaya Virus Covid-19 dan cara pencegahannya di Desa Margahayu Kecamatan Leuwigoong Kabupaten Garut. Tahap persiapan yang dilakukan adalah pembuatan poster protokol kesehatan Covid-19, dan informasi kegiatan vaksinasi dengan menyebarkannya melalui media sosial WhatsApp, Instagram, dan Facebook, serta melakukan sosialisasi langsung dan pemasangan poster protokol kesehatan di setiap RW. Metode yang digunakan dalam pengabdian masyarakat ini adalah pendekatan kualitatif dengan pendekatan literatur dan empiris. Hasil pengabdian masyarakat menunjukkan bahwa salah satu upaya pencegahan penyebaran Covid-19 di Desa Margahayu adalah melalui kegiatan sosialisasi melalui media atau secara langsung untuk menambah pengetahuan, pemahaman, dan kesadaran dalam pencegahan penyebaran Covid-19.
Co-Authors Alawiyah, Iin Siti Siti Alma Ainun Namiroh Anindita, Valdira Atia Fizriani Azizah, Rini Nur darmawan, Yudha wisnu Enur Janah Erliza Hambali Fauziyyah, Yasmien Hanifah firzriani, Atia Hafidzi, Marlan Happy Nurdiana Tatubeket Hari Hariadi Hari Hariadi Hari Hariadi Hopipah Ainatul Ika Amalia Kartika karamy, Aliefa bintan Khoerunnisa, Jihan Dila Kuswardhani, Liana Lathifa, Cempaka Lathifah, Mila Nur Mardiana - Mardiana M Mardiana Mardiana Mulyorini Rahayuningsih Munawar Ahmad Nasiroh, Fahra Fahrihatun Panca Sri Lanang Rachmat Adiputra Rijel Samaloisa Rizky Faisal M Hanafi Ropiq Nurul Hayat Selawati, Fitri Sherina Melianti Slamet Budijanto Syarqiyah, Zainul Tia Nuraeni Triana Ulfah Tubagus, Robi Vela Rostwentivaivi Yuliani Fitriyani