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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) Journal of Applied Agricultural Science and Technology Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Sosial dan Teknologi JAGROS : Jurnal Agroteknologi dan Sains (Journal of Agrotechnology Science) Jurnal Teknologi Pengolahan Pertanian Abdi Wina : Jurnal Pengabdian Kepada Masyarakat Universitas Kristen Wira Wacana Sumba Jurnal Riset, Inovasi, Teknologi & Terapan
Nanda Triandita, Nanda
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Teuku Umar
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Veterinary

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Analisis Kimia dan Tingkat Kesukaan terhadap Abon Daun Singkong dengan Perlakuan Lama Perebusan Nela Eska Putri; Nanda Triandita; Maya Indra Rasyid; Reno Irwanto; Didit Hadisiswaya; Nyimas Rupiah; Supriyadi Supriyadi
Jurnal Teknologi Pengolahan Pertanian Vol 2, No 2 (2020): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v2i2.2739

Abstract

Cassava leaves have a high nutritional content, including carbohydrates, proteins, fats and minerals.Cassava leaves can be processed into chopped dry food like a floss. The treatment of long time boiling cassava leaves (P1=0, P2=10, P3=20, and P4=30 minutes) was studied to observe the characteristics of the formed cassava leaf floss, including water content (%), ash content (%), pH, antioxidant capacity (%), and sensory value. The result showed that treatment of long time boiling cassava leaves 10-20 minutes did not significantly affect the water content, but boiling for 30 minutes had a significant effect on the resulting water content (13.52%). Boiling time did not significantly affect ash content, pH, and antioxidant capacity of cassava leaf floss. Based on the analysis of the hedonic ranking test, it showed that the P1 was the most preferred by the panelists. P1 has a moisture content of 5.16 ± 0.32%, an ash content of 8.85 ± 2.95%, a pH of 5.76 ± 0.16, and an antioxidant capacity of 66.47%.
THE ROLE OF SOYBEAN IN CONTROL OF DEGENERATIVE DISEASE Nanda Triandita; Nela Eska Putri
Jurnal Teknologi Pengolahan Pertanian Vol 1, No 1 (2019): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v1i1.1478

Abstract

ABSTRACTDegenerative disease is a chronic non-communicable disease that occurs due to a decline in the function of cells or organs of the body as we get older. Degenerative diseases can occur preceded by a decrease in environmental and social conditions, changes in the body's metabolism by decreasing hormone production at the age of 65 years and over, shifting diet and lifestyle to a modern diet with high fat but low in fiber and carbohydrates, impact on increasing body cholesterol and excess nutrients that support increased oxidative stress. Soybean is the main source of vegetable protein and vegetable oil in the world. The main use of soy is from seeds. Soybean seeds are rich in protein and fat as well as several other important nutrients, such as vitamins (phytic acid) and lecithin. Research on the benefits of soy and its processed products in controlling degenerative diseases such as hypertension, hypercholesterolemia, diabetes mellitus, cancer and others has been carried out. This benefit is obtained from the composition of soybeans rich in nutritional components such as protein and essential amino acids, vegetable fats, vitamins and minerals, as well as non-nutritional components such as food fiber and bioactive components. Soybean acts as an ACE-inhibitor and lowers blood cholesterol and has the potential to inhibit hypertension and coronary heart disease. In controlling diabetes, soy can reduce blood glucose levels, insulin resistance and inflammation, and maintain blood lipid profile. Soybeans play a role in inhibiting the proliferation of cancer cells and reducing inflammation so as to reduce the risk of colon cancer. Soy isoflavones act as an estrogen hormone that can increase the absorption of calcium in preventing osteoporosis. The potential benefits of soy and its preparations in reducing the risk of degenerative diseases can be used as healthy food on a daily diet.Keyword: Coronary heart disease, Degenerative diseases, Diabetes, Hypertension, Soybean
Karakteristik Organoleptik Mie Kering Berbasis Tepung Terigu Pada Berbagai Tingkat Penambahan Pure Bonggol Pisang Hilka Yuliani; Maya Indra Rasyid; Nanda Triandita; Lia Angraeni
Jurnal Teknologi Pengolahan Pertanian Vol 2, No 1 (2020): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v2i1.2105

Abstract

Bonggol pisang merupakan bagian dari tanaman pisang yang dapat dimanfaatkan sebagai bahan baku alternatif dalam pengolahan pangan, terutama dalam pemanfaatan bahan pangan lokal. Penelitian ini menggunakan tepung terigu dan pure bonggol pisang dalam pembuatan produk mie kering. Penilaian elastisitas yang paling tinggi diperoleh pada T4B4 (terigu 90% : pure bonggol pisang 10%). Semakin tinggi persentase pure bonggol pisang yang digunakan akan menghasilkan elastisitas mie yang semakin kecil dan daya terimanya juga semakin rendah karena mie semakin mudah putus saat ditarik. Kriteria warna yang paling disukai yaitu pada T0B0 (terigu 100%) dan T4B4 (terigu 90% : pure bonggol pisang 10%) dengan karakteristik warna yang cerah dan menarik. Penggunaan pure bonggol pisang dalam persentase tinggi menyebabkan warna yang dihasilkan menjadi lebih gelap akibat pengaruh warna pure bonggol pisang sehingga kurang disukai. Penilaian tingkat kelengketan yang paling tinggi diperoleh pada T4B4 (terigu 90% : pure bonggol pisang 10%). Semakin tinggi persentase pure bonggol pisang, maka daya terima nilai kelengketan akan semakin rendah karena mie akan semakin lengket sehingga susah untuk dipisahkan antara satu helai mie dengan helai mie yang lain. Uji hedonik menunjukkan tingkat kesukaan panelis terhadap atribut keseluruhan dari mie kering sagu dan mie kering terigu tidak berbeda nyata, yaitu mie kering terigu dan pure bonggol pisang memiliki skor 4.56 sementara mie kering terigu memiliki skor 4.90.
Profil Organoleptik dan Kadar Air Kolak Pala pada Unit Usaha Mikro Kecil dan Menengah (UMKM) Masrijal Masrijal; Nanda Triandita
Jurnal Sosial Teknologi Vol. 2 No. 4 (2022): Jurnal Sosial dan Teknologi
Publisher : CV. Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/jurnalsostech.v2i4.328

Abstract

Keunikan rasa daging buah pala (pedas, asin, asam) yang tidak umum dikonsumsi secara langsung dan sifat daging buah pala yang mudah busuk dan hampir tidak dimanfaatkan oleh petani. Salah satu upaya diversifikasi nilai daging buah pala adalah kolak buah pala. produk pala (manisan basah pala), kolak pala adalah olahan daging buah pala dengan proses perendaman, penambahan gula dan karamel. Penelitian ini bertujuan untuk mengetahui respon panelis terhadap kolak pala dari sampel produk UMKM yang berbeda berdasarkan indikator warna, tekstur, rasa dan overall, serta melihat profil kadar air masing-masing sampel produk. Penelitian ini merupakan penelitian kuantitatif. Data penelitian dianalisis dengan uji Anova dan uji lanjutan (Duncan). Hasil pengolahan data menyebutkan perbedaan kesukaan panelis terhadap indikator rasa sebenarnya antara 300 produk, 179 produk dan 238 produk dengan 254 produk. Serta ditemukannya perbedaan yang nyata antara kesukaan panelis pada indikator rasa antara 254 produk dan 206 produk. Secara keseluruhan, tidak ada perbedaan kesukaan panelis pada produk 300, produk 179, dan 238 produk, namun terdapat perbedaan yang mencolok pada kesukaan panelis antara produk tersebut pada 254 produk dan perbedaan nyata pada kesukaan panelis pada 206 produk.
Profil Uji Organoleptik dan Kadar Air Ikan Lele Asap Kabupaten Aceh Barat Gampong Pasie Pinang Agam Setiawan; Nanda Triandita; Hilka Yuliani
Jurnal Sosial Teknologi Vol. 2 No. 5 (2022): Jurnal Sosial dan Teknologi
Publisher : CV. Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/jurnalsostech.v2i5.334

Abstract

Ikan lele (Clarias gariepinus) merupakan komoditas budi daya ikan air tawar yang memiliki rasa enak, harga relatif murah, kandungan gizi tinggi pertumbuhan cepat, mudah berkembang biak, toleransi terhadap mutu air yang kurang baik. Tujuan dari penelitian ini adalah untuk mengetahui kadar air ikan lele asap dan uji sensoris ikan lele asap. Metode dalam penelitian ini berupa eksperimen. Pada awal produksi ikan lele dibersihkan dan dicuci. Setelah itu ikan lele diasapi selama kurang lebih 7,8, dan 11 jam. 3 sampel akan diambil dalam waktu yang berbeda. Parameter yang diamati pada sampel adalah kadar air dan analisis sensoris. Sebanyak 35 panelis telah mengevaluasi 3 sampel untuk warna, rasa, aroma, dan tekstur. Hasil penelitian menunjukkan bahwa dari ketiga sampel produksi lele asap yang diuji. Diketahui. Berdasarkan uji organoleptik, indikator warna, rasa, aroma dan tekstur ikan lele asap yang paling disukai terdapat pada sampel ikan asap 11 jam. Dan berdasarkan uji kadar air kadar air terendah terdapat pada sampel pengasapan 11 jam. Berdasarkan hasil penelitian yang telah dilakukan, maka penulis menyimpulkan hasil uji secara keseluruhan (overall) baik dari indikator warna, rasa, aroma dan tekstur ikan lele asap yang paling disukai panelis terdapat pada sampel pengasapan 11 jam.
Water Content Analysis and Organoleptic Test on Smoked Catfish In Pasie Pinang Village Adek Irwanda; Nanda Triandita; Hilka Yuliani
Jurnal Sosial Teknologi Vol. 2 No. 5 (2022): Jurnal Sosial dan Teknologi
Publisher : CV. Green Publisher Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59188/jurnalsostech.v2i5.340

Abstract

Smoking is a method of cooking, flavoring, or preserving food, especially fish meat. The smoking of catfish in Pasie Pinang Village is still done in the traditional way. Smoking is done with coconut fiber, wood and sawdust as fuel, smoked fish is smoked with heat and the smoke from the fuel produces a distinctive taste and aroma in fish products and the color becomes golden and brownish. The purpose of this study was to determine the water content of smoked catfish in Pasie Pinang Village and to determine people's preferences for smoked catfish in Pasie Pinang Village. The panelists used in this research were 35 people consisting of students from the University of Teuku Umar. The results showed that the water content of the three smoked catfish samples varied. Organoleptic test (n=35) in terms of color, taste, aroma, texture and overall, from the three samples tested, the fanelis preferred smoked catfish in sample three. The traditional smoking of smoked fish still has a good value on consumer acceptance.
PENYULUHAN MANAJEMEN PEMBERIAN PAKAN TERNAK KAMBING PADA MASYARAKAT PENERIMA BANTUAN TERNAK KAMBING DI DESA ALUE DAWAH KECAMATAN BABAH ROT Susanti, Desi; Triandita, Nanda; Rahmi, Suci; Maryati, Sri; Anggriawin, Mirza; Husin, Hasanuddin; ., Jasmi
ABDI WINA JURNAL PENGABDIAN KEPADA MASYARAKAT Vol. 2 No. 2 (2022): Abdi Wina Edisi Desember 2022
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Kristen Wira Wacana Sumba

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2953.826 KB) | DOI: 10.58300/abdiwina.v2i2.240

Abstract

One of the keys to success in livestock farming is the provision of appropriate animal feed, especially goat farming. The feed ingredients for goats consist of forage in the form of fresh grass and silage, concentrate, supplementary feed and additional feed. The purpose of this activity is to increase knowledge about the management of goat feed for the recipients of goat livestock assistance from APBG funds in Alue Dawah Village, Babah Rot District, Southwest Aceh Regency. The method used in this service is the extension method, in the form of material exposure and introduction to the types of goat feed and management of feeding according to the life phases of goats, namely the growth, pregnancy and lactation phases. This activity was attended by 38 participants. Counseling is in the form of material presentation and introduction of forage forage, then followed by discussion or question and answer. The participants were able to understand how good goat feed management is and know the right way to cultivate goats.
Aktivitas Antioksidan Dari Buah Strawberry (Fragia X Ananassa) : Sebuah Ulasan Rifqi, Muhammad; Haziman, Muhammad Luthfan; Faridah, F.; Triandita, Nanda
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 2, No 1 (2023): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v2i1.4967

Abstract

Strawberry merupakan buah yang sudah banyak dikembangkan di Indones. Strawberry banyak dibudidayakan di daerah yang memiliki dataran yang tinggi, seperti Lembang, Ciwidey, Sukabumi, dan Cianjur. Warna merah yang menarik dari strawberry dihasilkan dari kandungan senyawa antosianin yang terkandung di dalamnya. Proses ekstraksi pada senyawa antosianin dipengaruhi oleh pelarut yang digunakan serta lamanya ekstraksi. Tingginya kandungan antosianin pada buah strawberry berkorelasi dengan semakin kuatnya aktivitas antioksidan pada buah strawberry dalam menangkal radikal bebas. Buah strawberry memiliki kelemahan diantaranya mudah rusak, selain itu senyawa antosianin yang sudah diekstrak mudah mengalami kerusakan karena sifatnya yang tidak stabil, sehingga perlu dilakukan tindakan lebih lanjut diantaranya proses esnkapsulasi. Proses enkapsulasi merupakan proses perubahan ekstrak antosianin dari bentuk cair ke bentuk serbuk menggunakan bahan penyalut, salah satunya adalah maltodekstrin. Serbuk antosianin ini bisa dimanfaarkan sebagai pewarna, pengawet, dan bahan tambahan pangan untuk meningkatkan antioksidan yang aman pada makanan.
Pengaruh Proses Pengeringan terhadap Aktivitas Antioksidan Dari Wortel (Daucus carota L.): Sebuah Ulasan Rifqi, Muhammad; Faridah, Faridah; Triandita, Nanda
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 3, No 2 (2025): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v3i2.7446

Abstract

Carrots are a horticultural commodity rich in beta-carotene and antioxidants, but have the major disadvantage of a short shelf life due to their high moisture content. This study evaluated the effect of three drying methods, such as sun drying, oven drying, and freeze drying, on the reduction of moisture content, shelf life, and stability of carrot bioactive compounds. Each method was applied until uniform final moisture content was achieved, and then changes in antioxidant activity and beta-carotene content were analyzed. The results showed that all methods were able to reduce the moisture content and extend the shelf life of carrots. However, sun and oven drying caused significant decreases in beta-carotene and antioxidant activity. In contrast, freeze-drying gave more optimal results with minimal nutrient degradation. Therefore, freeze-drying is recommended as the best method to maintain the functional quality of dried carrots while extending their shelf life.
Tren Penelitian dan Perkembangan Daging Analog: Analisis Bibliometrik tentang Teknologi Pengolahan dan Keberlanjutan Pasar Jufrinaldi, Jufrinaldi; Zahran, Rizal Muhammad; Nada, Sayyidah Sofiyah; Wibowo, Muhammad Abdul Malik; Afrozi, Agus Salim; Harwanto, Untung Nugroho; Triandita, Nanda; Faridah, Faridah
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 3, No 2 (2025): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v3i2.7447

Abstract

In the last two decades, research on analog meat and plant-based meat alternatives has undergone significant transformation, driven by advances in science, shifts in consumer behavior, and the growing global urgency regarding the availability of sustainable protein sources. This study presents a systematic bibliometric analysis to identify trends in scientific publications, countries with the most significant contributions, the most productive authors, and the main thematic developments in the field of analog meat. Using a reputable citation database and a structured keyword search approach, scientific publications from 1966 to 2025 were mapped. The findings reveal exponential growth in the number of publications per year, a shift in regional leadership toward Asia and Europe, and the expansion of global collaborative networks. Authors and institutions with the highest citation rates are profiled, along with the identification of prominent research themes such as sustainability, sensory analysis, protein structuring, and precision fermentation. The results of this study are expected to contribute strategically to scientific advancement, industry innovation, and policy formulation that supports the transformation of food systems based on sustainable alternative proteins in the future.
Co-Authors Adek Irwanda Afrozi, Agus Salim Agam Setiawan Anggriawin, Mirza Desi Susanti Desi Susanti Devi Agustia Didit Hadisiswaya Endang Prangdimurti F. Faridah Faridah Faridah Fransiska R. Zakaria Hari Hariadi Harwanto, Untung Nugroho Haziman, Muhammad Luthfan Husin, Hasanuddin Jasmi Jufrinaldi, Jufrinaldi Khori Suci Maifianti Lia Angraeni Mardiana Mardiana Masrijal Masrijal Maya Indra Rasyid Muhammad Rifqi Nada, Sayyidah Sofiyah Nela Eska Putri, Nela Eska Nyimas Rupiah Rahmi, Suci Reno Irwanto Sativa, Novriza Sri Maryati Sri Maryati Supriyadi Supriyadi Wibowo, Muhammad Abdul Malik Zahran, Rizal Muhammad