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All Journal Jurnal Teknologi Dan Industri Pangan Berkala Ilmiah Kedokteran Duta Wacana Jurnal Gizi dan Pangan Soedirman (JGPS) Marinade GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Kesmas dan Gizi (JKG) JURNAL FARMASIMED (JFM) Best Journal (Biology Education, Sains and Technology) CITIZEN: Jurnal Ilmiah Mulitidisiplin Indonesia Jurnal Teknologi Pengolahan Pertanian Jurnal Pengmas Kestra (JPK) Journal of Pharmaceutical and Sciences.
Reno Irwanto
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences

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Journal : Marinade

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PENGARUH PENAMBAHAN ALGINAT TERHADAP KUALITAS BAKSO IKAN TODAK (Tylosurus crocodilus) Sahrul Diansyah; Jumsurizal Jumsurizal; Reno Irwanto; Sri Novalina A
Marinade Vol 6 No 01 (2023): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/marinade.v6i01.5516

Abstract

Meatballs are one of the most popular foods in today's society. Basically, the term meatball is followed by the name of the type of meat, such as: One of them is alginate. In this study, there were first his four normal or control treatments (F0) and (F1, F2, F3, F4), with different formulations of wheat flour and alginate addition. The purpose of this study was to find the optimal formulation of alginate-enhanced swordfish balls to produce fish balls that are nutritious and safe for consumption. As a result of the investigations carried out, the F3 sample was the best value given by the panelists and the approximate test results for the F3 treatment were 66.24% moisture content, 10.53% fat content and 2.21% ash content. became clear. 9.09% protein content, 0.12% carbohydrates. The texture profile analysis test results were a hardness value of 1060, adhesion of 27.99, cohesion of 0.70 and resilience of 50.0. The calculated nutrient adequacy (RDA) is 0.032 for carbohydrate, 14.66 for protein and 11.57 for fat.
ANALISIS TINGKAT KEAMANAN PANGAN PADA UMKM WILAYAH PERKOTAAN: Analisis Keamanan Pangan UMKM Wilayan Perkotaan Irwanto, Reno; Amrizal, Sri Novalina
Marinade Vol 7 No 2 (2024): Marinade
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/marinade.v7i2.7614

Abstract

Food safety is essential in maintaining consumer health, especially in urban areas with high and diverse consumption levels. This study aims to analyze the level of food safety in MSMEs using the Food Safety Score (SKP) approach, which includes four main aspects: Selection and Storage of Food Ingredients (PPB), Cooking Hygiene (HGP), Food Processing (PBM), and Food Distribution (DMP). This research method is descriptive observational with data collection through direct observation, interviews, and assessments using the SKP form. Data were taken from six East Jakarta and Central Jakarta MSMEs in March-April 2024. The results showed that the SKP scores varied among MSMEs, with MSME D having the highest score (0.99) and MSME B having the lowest (0.54). The PBM and DMP aspects are the main weak points that increase the risk of contamination, while the PPB aspect generally shows good compliance. This study concludes that although some MSMEs have met food safety standards, improvement efforts are still needed in the processing and distribution aspects to improve product quality and consumer protection. Recommendations include training, supervision, and provision of adequate sanitation facilities. The results of this study are expected to contribute to MSMEs, the government, and policymakers in designing more effective coaching programs to create a safe and sustainable food ecosystem.
ANALISIS TINGKAT KEAMANAN PANGAN PADA UMKM WILAYAH PERKOTAAN Irwanto, Reno; Novalina, Sri
Marinade Vol 7 No 02 (2024): Oktober, 2024
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/marinade.v7i2.7659

Abstract

Keamanan pangan merupakan aspek penting dalam menjaga kesehatan konsumen, terutama di wilayah perkotaan yang memiliki tingkat konsumsi tinggi dan beragam. Penelitian ini bertujuan untuk menganalisis tingkat keamanan pangan pada UMKM dengan menggunakan pendekatan Skor Keamanan Pangan (SKP) yang mencakup empat aspek utama: Pemilihan dan Penyimpanan Bahan Pangan (PPB), Higiene Pemasak (HGP), Pengolahan Bahan Makanan (PBM), dan Distribusi Makanan (DMP). Metode penelitian ini adalah observasional deskriptif dengan pengumpulan data melalui observasi langsung, wawancara, dan penilaian menggunakan formulir SKP. Data diambil dari enam UMKM di Jakarta Timur dan Jakarta Pusat pada Bulan Maret-April 2024. Hasil penelitian menunjukkan bahwa skor SKP bervariasi diantara UMKM, dengan UMKM D memiliki skor tertinggi (0,99) dan UMKM B memiliki skor terendah (0,54). Aspek PBM dan DMP menjadi titik lemah utama yang meningkatkan risiko kontaminasi, sedangkan aspek PPB secara umum menunjukkan tingkat kepatuhan yang baik. Penelitian ini menyimpulkan bahwa meskipun sebagian UMKM telah memenuhi standar keamanan pangan, upaya perbaikan masih diperlukan pada aspek pengolahan dan distribusi untuk meningkatkan kualitas produk dan perlindungan konsumen. Rekomendasi meliputi pelatihan, pengawasan, dan penyediaan fasilitas sanitasi yang memadai. Hasil penelitian ini diharapkan dapat memberikan kontribusi bagi pelaku UMKM, pemerintah, dan pembuat kebijakan dalam merancang program pembinaan yang lebih efektif untuk menciptakan ekosistem pangan yang aman dan berkelanjutan.
Co-Authors .S, Aminah Agnes Tresya Nababan Alberta Dame Yanti Zega Andreais Boffil Cholilluloh Andreais Boffil Cholilullah Andreais Boffil Cholilullah Andreais Boffil Cholilulloh Anggi Isnani Paranduri Anggraini, Citra Dewi Anwar Kasim Apriani Girsang, Santa Dewi Br Ginting, Luci Riani Chandra, Putra Cholilulah, Andreais Boffil Claudia, Dinda Dede Robiatul Adawiyah Delita Br Panjaitan Desri Meriahta Girsang Didit Hadisiswaya Fadlilah Widyaningsih Feberlian Ndruru Fransiska Rungkat Zakaria Ghefira Ghaetsa, Alda Ginting, Luci Riani Ginting, Wira Maria Herviana, Herviana Hurriyyatun Kabbaro Jelita Manurung Jumsurizal Jumsurizal Keleng Ate Ginting Manurung, Jelita Maria Ginting, Wira Marwita Pratiwi Nainggolan Maya Indra Rasyid Meria Turnip Meriahta Br Girsang Nadia Husna Nadia Husna Nanda Triandita Nanda Triandita, Nanda Nela Eska Putri, Nela Eska Nisya Ayu Rachmawati Novia, Reni Nugraheni, Prastiti Laras Nyimas Rupiah Octora, Debi Dinha Pasaribu, Sudana Fatahillah Pranata, Chandra Pratiwi Christa Simarmata Putra Chandra Raini Panjaitan Rantika, Windy Ratna Sari Dinaryanti Reni Novia Risda Situmorang Risdi, Ardila Sahadi Didi Ismanto Sahrul Diansyah Salmi Angraini Siregar, Annisa Febriana Siregar, Wilda Wahyuni Siska Wati, Siska Sri Novalina Sudana Fatahillah Pasaribu Supriyadi Supriyadi Wira Maria Ginting Yessy Arisman Yessy Arisman Yolanda Fortuga, Nia Yolanda Pane