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All Journal Jurnal Teknologi Agro-Industri Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Jurnal Teknologi Pengolahan Pertanian Masyarakat Mandiri: Jurnal Pengabdian Dan Pembangunan Lokal
Nia Boru Ritonga
Politeknik Negeri Sriwijaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Engineering Social Sciences

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Sosialisasi Penyalahgunaan Zat Pewarna Dan Pengawet Makanan Berbahaya Sebagai Upaya Penjaminan Keamanan Pangan Madyasta Anggana Rarassari; Ira Gusti Riani; Nia Boru Ritonga; Gemala Cahya
Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Vol 6, No 3 (2023): Juli 2023
Publisher : STMIK Royal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33330/jurdimas.v6i3.2503

Abstract

Abstract: The purpose of this service activity is to educate students about coloring agents and harmful preservatives used in food. It is expected that students can know in detail about the dangers of dyes and preservatives so that students' awareness of food vigilance can increase. The target to be achieved in this community service activity is that students can gain knowledge and information about coloring agents and preservatives found in food. The strategy used in providing knowledge about the dangers of coloring agents and preservatives in food is by directly giving direct lectures on various kinds of coloring agents and preservatives used in food, the potential dangers that will be caused if consuming foods with excessive coloring agents and preservatives along with characteristics of food with coloring agents and preservatives as well. Students are expected to be able to avoid foods that are indicated to use coloring agents and preservatives and to find safe food solutions using natural coloring agents and preservatives.Keywords: Dye; dangerous food; preservatives  Abstrak: Produsen makanan sering menambahkan pewarna pada makanan untuk meningkatkan warna makanan, namun kini semakin banyak makanan yang mengandung pewarna sintetis yang ditambahkan. Tujuan kegiatan pengabdian ini adalah memberikan edukasi kepada para siswa mengenai zat pewarna dan zat pengawet berbahaya yang digunakan pada makanan. Diharapkan para siswa dapat mengetahui secara terperinci mengenai bahaya zat pewarna dan pengawet sehingga kesadaran siswa dalam menerapkan kewaspadaan terhadap makanan dapat meningkat. Target yang ingin dicapat pada kegiatan pengabdian ini adalah para siswa dapat memperoleh pengetahuan dan infomasi mengenai zat pewarna dan zat pengawet yang terdapat pada makanan. Strategi yang digunakan dalam memberikan pengetahuan mengenai bahaya zat pewarna dan pengawet pada makanan yaitu dengan langsung memberikan ceramah langsung mengenai berbagai macam zat pewarna dan zat pengawet yang digunakan pada makanan, potensi bahaya yang akan ditimbulkan apabila mengkonsumsi makanan dengan zat pewarna dan zat pengawet yang berlebihan beserta ciri-ciri makanan dengan zat pewarna dan zat pengawet serta. Para siswa diharapkan dapat menghindari makanan yang terindikasi menggunakan zat pewarna dan zat pengawet serta mendapatkan solusi makanan yang aman dengan menggunakan zat pewarna dan pengawet yang alami.Kata kunci: makanan berbahaya; zat pewarna; zat pengawet
Profil Kimiawi Makanan Pendamping asi dengan Pemanfaatan Pati Ubi Jalar Ungu Metode Modifikasi Ultrasonikasi Ira Gusti Riani; Nia Boru Ritonga; Ahlam Inayatullah; Marta Tika Handayani
Jurnal Teknologi Agro-Industri Vol. 10 No. 1 (2023): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v10i1.177

Abstract

Weaning food is given as a complement to breast milk which is helpful for babies in the process of baby led weaning. At six months, the baby's digestive tract is able to digest some food such as flour so baby can be introduced to solid food. Purple sweet potato has good nutrition such as carbohydrates, protein, fat, vitamins, minerals, and water. Ultrasound modification is considered easier, simpler, and safer because it does not use chemical additives. This research used a non-factorial completely randomized design (CRD) with one variable treatment and three replication. The variable was the ratio of sweet potato ultrasound modified starch and rice flour (0%:100%; 20%:80%; 40%:60%; 60%:40%; 80%:20%; 100%:0%). The result showed the ratio of sweet potato ultrasound modified starch and rice flour had significant effect on the chemical properties of instant weaning food. The significant result was shown by formulation of sweet potato ultrasound modified starch 100% and rice flour 0% with moisture content 3.88%, ash 0.69%, protein 16.87%, fat 1.66%, and carbohydrates 76.88%.
Pengaruh Praperlakuan Pembekuan terhadap Karakteristik Proksimat Jamur Kering Menggunakan Food Dehydrator Ahlam Inayatullah; Robert Junaidi; Nia Boru Ritonga; Aldilla Sari Utami
Jurnal Teknologi Pengolahan Pertanian Vol 8, No 1 (2026): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v8i1.14749

Abstract

Penelitian ini bertujuan untuk mengevaluasi pengaruh praperlakuan pembekuan terhadap karakteristik proksimat jamur kering yang dikeringkan menggunakan food dehydrator. Sampel jamur dibekukan pada suhu −20 °C selama 24 jam, kemudian dikeringkan pada suhu 40, 50, dan 60 °C selama 6 dan 18 jam. Penelitian menggunakan rancangan faktorial 2×3×2 dengan tiga ulangan. Parameter yang dianalisis meliputi kadar air, kadar abu, dan kadar protein. Hasil penelitian menunjukkan bahwa suhu dan lama waktu pengeringan merupakan faktor dominan yang memengaruhi karakteristik proksimat jamur, sedangkan praperlakuan pembekuan memberikan kontribusi yang lebih kecil. Praperlakuan pembekuan cenderung mempercepat penurunan kadar air pada kondisi pengeringan tertentu, yang berdampak pada peningkatan kadar protein secara relatif akibat efek konsentrasi. Kombinasi pembekuan dengan pengeringan pada suhu 50 °C selama 18 jam menghasilkan kadar protein tertinggi sebesar 47,03%. Pendekatan praperlakuan pembekuan sebelum pengeringan udara panas berpotensi menjadi alternatif sederhana dalam pengolahan jamur kering, khususnya untuk skala rumah tangga dan industri kecil.
Implementasi Hazard Analysis terhadap Kontaminasi Pangan sebagai Upaya Preventif Pencegahan Foodborbe Sisease pada Siswa Tingkat Madrasah Nia Boru Ritonga; Ira Gusti Riani; Nancy Eka Putri Manurung; Kira Fairuz Inaya; Wiwit Utami; Dwi Kirana
Masyarakat Mandiri : Jurnal Pengabdian dan Pembangunan Lokal Vol. 3 No. 4 (2026): Oktober: Masyarakat Mandiri : Jurnal Pengabdian dan Pembangunan Lokal
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/masyarakatmandiri.v3i4.3535

Abstract

Healthy food is the key starting point in preventing stunting. Stunting can be prevented early on, starting from the mother's pregnancy, childbirth, up to the child's productive age. Children are encouraged to consume healthy, real, and nutritious food to support their growth. However, students at the madrasah level still don't fully understand information, especially about the dangers of contamination in the food they eat. This is partly because there are no specific subjects discussing food contamination hazards, and the lack of information is also one reason why students don't have this knowledge. As a result, students don’t have an independent understanding of the types of damage and contamination in food. Therefore, it is necessary to provide education about contamination and various types of physical, chemical, and microbiological damage in ready-to-eat food. The purpose of this activity is to provide literacy to madrasa students in understanding types of food deterioration, contamination, and the level of danger for ready-to-eat food. It is expected that students will be able to know and independently identify the food they consume. The stages of this activity include surveying partner issues, conducting education through practicing hazard analysis, and evaluation. The outputs produced from this activity are mass media articles, activity videos, national journal articles, final reports, and the level of partner empowerment.
Co-Authors Aldilla Sari Utami Dwi Kirana Gemala Cahya Inayatullah, Ahlam Ira Gusti Riani Kira Fairuz Inaya Madyasta Anggana Rarassari Marta Tika Handayani Nancy Eka Putri Manurung Robert Junaidi Wiwit Utami