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All Journal International Journal of Power Electronics and Drive Systems (IJPEDS) Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat JFMR (Journal of Fisheries and Marine Research) Jurnal Riset Akuakultur Jurnal Penelitian Perikanan Indonesia Jurnal Kelautan dan Perikanan Terapan (JKPT) Jurnal Penyuluhan Perikanan dan Kelautan JOURNAL OF INDONESIAN TROPICAL FISHERIES (JOINT-FISH) : Jurnal Akuakultur, Teknologi Dan Manajemen Perikanan Tangkap, Ilmu Kelautan Jurnal Pengabdian UNDIKMA Juvenil: Jurnal Ilmiah Kelautan dan Perikanan Altifani Journal: International Journal of Community Engagement Jurnal Bio-Geo Material Dan Energi Food Scientia: Journal of Food Science and Technology Journal of Technology and Food Processing (JTFP) Jurnal Kesehatan Masyarakat Indonesia (JKMI) Jurnal Perikanan Singkite Journal Sriwijaya Foodtech Journal Jurnal Sains dan Teknologi Pangan Altifani Journal: International Journal of Community Engagement
Anis Khairunnisa
Politeknik Kelautan Dan Perikanan Jembrana
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LABEL TIME-TEMPERATURE INDICATOR MENGGUNAKAN CAMPURAN MINYAK NABATI UNTUK MEMONITOR MUTU MIKROBIOLOGI SUSU PASTEURISASI Anis Khairunnisa; Nugraha Edhi Suyatma; Dede Robiatul Adawiyah
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 2 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (307.559 KB) | DOI: 10.6066/jtip.2018.29.2.195

Abstract

Pasteurized milk (PM) is a perishable product requiring storage at cold temperatures to maintain its shelf life. However, the temperature fluctuations during transportation, handling, and storage could affect the number of microbial counts of the product. A time-temperature indicator (TTI) can be used to monitor product conditions in real time, so consumers know the condition of the product during transportation and storage. This study aims to determine the ability of a mixed vegetable oil (VOB) as a TTI indicator and evaluate the validity of TTI as an indicator of PM microbiological degradation. The VOB was produced from a mixture of palm oil (PO), canola oil (CA), and olive oil (OV) at ratios of 50:40:10 (C1), 50:25:25 (C2), and 50:10:40% (v/v) (C3), with the addition of 0.25% (m/v) of red dye (CI 16255). The VOBs were tested its for diffusion length, diffusion kinetics, and the accuracy of the prediction model of each indicator at isothermal temperatures. The VOB indicator can be applied to monitor the total growth of microbes in PM. The value of the activation energy (Ea) of each indicator was 34.289 (C1); 35,294 (C2) and 40,646 kJ/mol (C3), while the Ea value of the microbial spoilage in PM was 58,105 kJ/mol. The difference between the Ea PM value and each indicator was less than 25 kJ/mol. Indicating that the accuracy of the prediction model was good. At storage temperature of 29°C, the critical limit for PM spoilage occurs after 24 hours of storage which correlated with the diffusion length indicator of 6.50 (C1), 6.25 (C2), and 5.5 cm (C3). Overall, the indicators observed can be used to monitor the microbiological spoilage of PM, so that the actual quality of PM before consumption can be estimated.
PENERAPAN COLD CHAIN STORAGE PADA PEMBEKUAN FILET KAKAP PUTIH (Lates calcarifer) Faizah Faizah; Ajeng Dyah Kurniawati; Anis Khairunnisa; Niluh Putu Sonia Agustini
Journal of Technology and Food Processing (JTFP) Vol. 3 No. 02 (2023): Juli
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v3i02.1280

Abstract

Ikan kakap putih (Lates calcalifet) merupakan ikan yang memiliki nilai ekonomi tinggi. Namun, dikarenakan kadar protein dan kadar air yang tinggi mengakibatkan ikan kakap putih memerlukan penanganan khusus. Salah satu cara untuk menjaga kesegaran, mutu, dan sifat organoleptik ikan kakap putih yaitu dengan menerapkan sistem Cold Chain Storage. Cold Chain Storage merupakan metode penyimpanan dengan cara mengendalikan suhu untuk menjaga kualitas dan keamanan produk. Penelitian ini bertujuan untuk mengevaluasi penerapan sistem cold chain storage dalam proses pembekuan filet Kakap Putih (Lates calcarifer). Metode yang digunakan pada penelitian ini adalah observasi dan wawancara langsung dengan karyawan. Hasil penelitian menunjukkan setiap proses pengolahan ikan memiliki suhu di bawah 5oC. Suhu ikan pada proses penerimaan bahan baku 3,5oC, sortasi 2,7oC, penimbangan 2,1oC, penyisikan 3,0oC, pencucian 3,2oC, fillet 2,9oC, penyusunan dalam long pan 3,0 oC, pembekuan -35oC, pengemasan dan pelabelan -1,5oC, penyimpanan -21oC, dan distribusi 17,5oC. Metode pembekuan yang digunakan yaitu pembekuan cepat dengan suhu -30oC sampai -40oC. Berdasarkan hasil penelitian, suhu ikan kakap putih pada sistem Cold Chain Storage sudah memenuhi SNI01-2696.3-2006 tentang filet kakap beku yaitu suhu maksimal ikan 5oC.
Analysis of Heavy Metal Content of Mercury (Hg) and Cadmium (Cd) in Frozen Tuna (Thunnus sp.) Iftachul Farida; Anis Khairunnisa; Gusti Ngurah Putu Paksi Kencana
JFMR (Journal of Fisheries and Marine Research) Vol. 8 No. 1 (2024): JFMR on March
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2024.008.01.1

Abstract

Tuna fish is one of the fishery resources that has high potential. The fish is very active and vulnerable to chemical contamination because marine waters include areas that have a lot of contact with humans such as accretion, fish processing industries, and metal smelting. This study aims to: (1) analyze the content mercury and cadmium in frozen tuna; (2) analyze the effect of fish sample weight on Hg and Cd content. Destructive principle method with Atomic Absorption Spectrophotometer (AAS) used for analyzing the Hg and Cd content. Heavy metal analysis used 5 samples of frozen tuna fish. The samples were taken from a Tuna fish freezing company from the Denpasar area, Bali. Linear regression analysis was used to determine the sample weight effect on heavy metal content in tuna fish. The heavy metal test results showed that all samples contained less than 1.0 ppm of Hg and less than 0.5 ppm of Cd. It shows that heavy metal which contains in all the samples still under the threshold by SNI 7387:2009. Data analysis showed that there was no significant effect of sample weight on Hg content (p>0.05), while weight of sample had a significant effect on Cd metal (p<0.05).
Penerapan Sistem Ketertelusuran Internal dalam Pengolahan Tuna Sirip Kuning (Thunnus albacares) di PT ABC, Denpasar, Bali Khairunnisa, Anis; Utami, Ni Made Dwi Rahayu
Food Scientia : Journal of Food Science and Technology Vol 4 No 1 (2024): January - June
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v4i1.6472.2024

Abstract

Tuna fish is a type of fish that holds high economic value and is in high demand in the sea of Indonesia. The high market demand for tuna products necessitates assurance of safety and quality control, one of which is through the implementation of a traceability system. This research aims to identify the stages of the yellowfin tuna processing process and observe the internal implementation of the traceability system at PT ABC, Denpasar. The research method used is a descriptive-qualitative method with data collection techniques through direct observation and interviews with competent parties such as Quality Control and Quality Assurance teams. The research results show that there are 23 stages in the yellowfin tuna processing process, starting from raw material to delivery. Each stage of the process has a responsible person in-charge to document activities on a paper-based system. Documentation is in the form of daily forms, and coding is done in the form of written codes that indicate specific information. In order to obtain more real-time and integrated information, it is hoped that the company can develop an electronic-based system.
Mutu fisik, kimia, dan sensori ikan lemuru (Sardinella sp.) kaleng di PT X, Pengambengan, Bali: Physical, chemical and sensory quality of canned lemuru (Sardinella sp.) during the storage period at PT X, Pengambengan, Bali Utari, Siluh Putu Sri Dia; Khairunnisa, Anis; Agustin , Novita
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 6 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(6)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i6.52502

Abstract

Canning is a method used to prepare and preserve fish by sealing them in airtight containers and sterilizing them. Ensuring uniformity of quality is crucial and continuously supervised to uphold the high standards and food safety of canned fish products. The objective of this study was to assess the stability of chemical properties (pH and histamine), physical properties (viscosity), and sensory quality of canned lemuru fish (Sardinella sp.) in tomato sauce throughout a 12-day storage period. The study included samples of canned lemuru fish from the BTN brand, which is one of the items manufactured by PT X, Pengambengan. These samples were examined in triplicate over a period of 12 weeks to measure pH, histamine levels, viscosity, and sensory attributes such as appearance, texture, taste, scent, and color. Data analysis employed analysis of variance and Duncan's advanced test to determine if there were significant differences at the 5% significance level. The findings indicated that the 12-week observation period had a notable impact (p<0.05) on the acidity level of the tomato sauce medium and the histamine level of the BTN samples. However, the storage duration did not have a significant effect (p>0.05) on the viscosity of the tomato sauce or the sensory quality (appearance, texture, taste, aroma, and color) of the BTN samples. This indicates that the BTN brand-canned lemuru manufactured by PT X demonstrates consistency in terms of the viscosity and sensory attributes of its tomato sauce. However, it lacks consistency in terms of the acidity of the tomato sauce and the level of histamine.
KEANEKARAGAMAN, KERAPATAN DAN PENUTUPAN JENIS LAMUN DI PANTAI KASTELA, TERNATE SELATAN, MALUKU UTARA Rakma Fitria Larasati; Made Mahendra Jaya; Angkasa Putra; Anthon Anthonny Djari; Kharisma Sako; Anis Khairunnisa; Diklawati Jatayu; Sarifah Aini; Herianto Suriadin
JURNAL AKUAKULTUR, TEKNOLOGI DAN MANAJEMEN PERIKANAN TANGKAP, ILMU KELAUTAN Vol 5 No 2 (2022): JOINT-FISH - Jurnal Akuakultur, Teknologi Dan Manajemen Perikanan Tangkap, Ilmu K
Publisher : Fakultas Perikanan dan Ilmu Kelautan Universitas Muslim Indonesia Makassar, Sulawesi Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33096/joint-fish.v5i2.128

Abstract

Kastela coastal waters are one of the tourist attractions in the coastal area of ​​Ternate city where seagrass is found. Information related to diversity, density and, the diverse cover is still lacking and has not been supported by previous scientific research, especially in the area of ​​Kastela Beach. Therefore, this study was conducted to determine the diversity, density and, cover of seagrass species on the Kastela coast, South Ternate. Seagrass diversity in Kastela Beach includes 6 types of seagrass, namely: Halodule pinifolia, Halophila ovalis, Thalassia hemprichii, Cymodocea rotundata, Syringodium isoetifolium and, Enhalus acoroides. Based on the Shannon-Wienner index, the diversity of seagrass on the beach is classified as moderate with a value of 1.42 (station 1), 1.46 (station 2), 1.29 (station 3). Seagrass species Thalassia hemprichii has the highest density among seagrass species found on Kastela Beach with a density value of 580.27 individuals/m². At station 1, 358.27 individuals/m². At station 2, and station 3 it was dominated by Halodule pinifolia species as many as 326.53 individuals/m². For total seagrass closure at each station, especially station 1 and station 2, it was classified as rich or healthy (>60 %), where the value of station 1 was 124.16%/m², and station 2 was 95.2%/ m². Station 3 is classified as less healthy or less rich with a value of 59.79%/m².
KOMBUCHA DAN SIFAT FUNGSIONALNYA: STUDI PUSTAKA Faizah; Anis Khairunnisa; Nurul Latifasari; Ajeng Dyah Kurniawati
Jurnal Sains dan Teknologi Pangan Vol. 9 No. 5 (2024): 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: 10.63071/42pr8595

Abstract

Kombucha adalah minum fermentasi yang dibuat dengan bahan dasar teh dan gula. Beberapa tahun terakhir,  kombucha mengalami peningkatan popularitas yang signifikan. Selain itu, kombucha diketahui memiliki sifat fungsional yang bermanfaat bagi kesehatan seperti kandungan probiotik dan senyawa antioksidan yang tinggi  seperti vitamin C, polifenol, dan senyawa glukoronat. Berdasarkan sifat fungsional yang terkandung pada kombucha tersebut maka artikel ini bertujuan untuk mengekplorasi sifat fungsional kombucha dan manfaatnya  pada kesehatan manusia. Proses pembuatan kombucha melibatkan berbagai jenis teh seperti teh hitam, hijau,  oolong, dan teh herbal lainnya yang memengaruhi komposisi mikroba, kandungan bioaktif, serta sifat  fungsionalnya. SCOBY (Symbiotic Culture of Bacteria and Yeast) digunakan sebagai starter untuk fermentasi kombucha, menghasilkan lapisan selulosa dan meningkatkan aktivitas antioksidan. Berdasarkan hasil dari  penelitian yang digunakan pada literatur review ini, kombucha memiliki kandungan senyawa bioaktif seperti  polifenol, D-saccharic acid-1,4-lacton (DSL), etanol, asam organik, asam asetat, dan asam glukoronat yang  memberikan berbagai manfaat kesehatan, termasuk detoksifikasi, perlindungan sel dari radikal bebas, dan  peningkatan imunitas. Proses fermentasi juga diketahui mampu meningkatkan kandungan antioksidan dalam  kombucha, menjadikannya sebagai minuman fungsional dengan efek positif terhadap kesehatan seperti  pencegahan kanker dan penyakit kardiovaskular. 
Pengaruh Kecerdasan Emosional, Perilaku Kewargaan Organisasional Terhadap Kinerja Pegawai dengan Kualitas Kehidupan Kerja sebagai Variabel Mediasi pada Sekolah Tinggi Ilmu Ekonomi Sabang Banda Aceh Khairunnisa, Anis; Iskandar, Raihan; Luthfi, Luthfi
Singkite Journal Vol 3 No 1 (2024): Singkite Journal, April 2024
Publisher : Aceh Cooperative Care

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63855/skt.v3i1.40

Abstract

This research was conducted at STIES Banda Aceh, with research objects being 31 lecturers and 13 educational staff. Data analysis and hypothesis testing in this research used the Structural Equation Model - Partial Least Square (SEM-PLS) method with the SmartPls 4.0 program. The research results show that emotional intelligence and organizational citizenship behavior have a positive and significant influence on employee performance. Other results show that the influence of Emotional Intelligence, Organizational Citizenship Behavior on Performance and fully mediated by Quality of Work Life has a positive and significant influence. The higher the Emotional Intelligence and Organizational Citizenship Behavior, the higher the Quality of Work Life which will ultimately improve employee performance.
Effect of Heating Duration in Free Fatty Acid and Sensory Quality of Palm Cooking Oil Trimulya, Agung; Defira, Citra; Khairunnisa, Anis
Sriwijaya FoodTech Journal Vol 2 No 01 (2025): Sriwijaya Foodtech Journal
Publisher : Prodi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v2i01.8

Abstract

Palm cooking oil is extensively used for frying in both domestic and industrial settings. However, prolonged heating at high temperatures can lead to chemical and sensory degradation, compromising oil quality and consumer safety. This study aims to evaluate the effect of heating duration on the formation of free fatty acids (FFA) and changes in sensory properties of palm cooking oil. A total of ten heating durations (0 to 270 minutes, at 30-minute intervals) were applied at a constant temperature of 200 °C. FFA levels were quantified using a titrimetric method based on SNI 7709:2019, and sensory analysis was performed by trained panelists. The results showed a significant (p < 0.05) linear increase in FFA content with prolonged heating, exceeding the safety threshold of 0.30% after 90 minutes. Sensory evaluations also revealed a marked decline in aroma, taste, and color starting from the 90-minute point. These changes are attributed to thermal oxidation, hydrolysis, and polymerization reactions that accelerate lipid breakdown. The findings suggest that palm oil should not be used for frying beyond 60–90 minutes at 200 °C to ensure compliance with safety standards and maintain sensory acceptability. This study provides a quantitative basis for determining critical usage limits of palm oil in high-temperature cooking applications.
Karakteristik Warna dan Viskositas Minyak Goreng Bekas dari Pedagang Gorengan di Kota Jambi Putri, Satiti Kawuri; Wulansari, Arnanti; Kurnia, Fitriyan; Nanda, Ririn Fatma; Defira, Citra; Khairunnisa, Anis; Putri, Satiti
Sriwijaya FoodTech Journal Vol 2 No 01 (2025): Sriwijaya Foodtech Journal
Publisher : Prodi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v2i01.9

Abstract

Minyak goreng sangat penting dalam pengolahan makanan sehari- hari terutama dalam teknik deep frying. Minyak goreng yang digunakan berulang oleh pedagang gorengan berisiko menurunkan kualitas fisik minyak. Studi ini mengkaji sifat fisik minyak goreng bekas yang digunakan sepuluh pedagang gorengan di Kota Jambi berdasarkan analisis warna dengan metode kolorimetri dan viskositas menggunakan metode viskometer rotasi (Brookfield). Survei deskriptif dilakukan pada sepuluh sampel minyak bekas pedagang gorengan di Kota Jambi. Hasil menunjukkan viskositas minyak bekas antara 48,0-106,8 cP dan warna dari kuning kecoklatan menjadi oranye gelap. Hal ini menandakan telah terjadi kerusakan minyak yang berpotensi menurunkan kualitas dan keamanan pangan.
Co-Authors Adisna Gita Zain Agustin , Novita Ajeng Dyah Kurniawati Albert Gamot Malau Aldo Septrianto Angkasa Putra Benny Margawijaya Bharata, Made Tisna Adhi Cesrany, Mahaldika Citra Defira Dede Robiatul Adawiyah Desy Febrianti DIAH AYU SATYARI UTAMI Djari, Anthon Anthonny Dwi Adinda Wulan Maulidiyah Ernyasih Esti Widowati, Esti Faizah Faizah Faizah Fenny Crista Anastasia Panjaitan Fenny Crista Anastasia Panjaitan Fitriyan Kurnia Fuji Ahmad Fathoni Gusti Ngurah Putu Paksi Kencana Herianto Suriadin I Gusti Ayu Budiadnyani I Gusti Made Ngurah Desnanjaya I Ketut Sumandiarsa I Ketut Sumandiarsa I Made Aditya Nugraha I Nyoman Juniarta Iftachul Farida Iftachul Farida Ika Astiana Ika Astiana Iskandar, Raihan Jatayu, Diklawati Juniarta, I Nyoman Kasful Anwar Kharisma Sako Kurniawati, Made Devi Kusuma, Ni Kadek Sita Anyaniti Lailatussifa, RR Radipta Listyaningrum, Niken Prawesti Luthfi Luthfi, Luthfi Made Mahendra Jaya Made Tisna Adhi Bharata Mahaldika Cesrany Mahaldika Cesrany Mahaldika Cesrany Mahaldika Cesrany medal lintas perceka Medal Lintas Perceka Mulyadi Mulyadi Murtiningsih, Ni Made Ayu Meylia Ni Gusti Ayu Putu Intan Sri Wahyuni Ni Gusti Ayu Putu Intan Sri Wahyuni Ni Luh Dea Sari Ni Made Anggun Pradnyani Putri Niken Prawesti Niluh Putu Sonia Agustini Novita Lestari Nugraha Edhi Suyatma Nurul Latifasari Panggabean, Donwil Panjaitan, Fenny Crista A Panjaitan, Fenny Crista Anastasia Pinky Natalia Samanta Pradnyani, Ni Made Anggun Putri Yuliana Masrin Putri, Satiti Rakma Fitria Larasati Resti Nurmala Dewi Ririn Fatma Nanda Rusdiyanto, Edi Samanta, Pinky Natalia Sarifah Aini Satiti Kawuri Putri siluh putu sri dia utari Sumandiarsa, I Ketut Tri Audia Paputungan Trimulya, Agung Utami, Ni Made Dwi Rahayu Utari, Siluh Putu Sri Dia Windi Atmaka, Windi Wulansari, Arnanti