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Tren, Inovasi, dan Keberlanjutan dalam Mathematical Modelling untuk Food Science: Analisis Bibliometrik 2014–2024 Afriansyah, Dilla; Perdhana, Firman Fajar; Zahra, Khoiruz; Adriani, Ika Reskiana
Mandalika Mathematics and Educations Journal Vol 6 No 2 (2024): Edisi Desember
Publisher : FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jm.v6i2.8078

Abstract

Mathematical Modelling is an essential tool in various aspects of Food Science, particularly in addressing complex challenges such as production process optimization, shelf-life prediction, food waste management, and food safety assurance. This article aims to provide an in-depth analysis of research trends in Mathematical Modelling within Food Science during the 2014–2024 period, based on 350 documents indexed in Scopus. A bibliometric approach was employed using VOSviewer to map keyword relations, collaboration patterns among researchers, and geographical distribution of studies. The results revealed four main clusters of research topics: food safety and disease (Blue Cluster), sustainability and environmental issues (Red Cluster), prediction and process optimization (Yellow Cluster), and technology and innovation in food processing (Green Cluster). These findings underline the critical role of Mathematical Modelling in tackling global food challenges. This article provides recommendations to expand international collaborations and explore artificial intelligence integration in Mathematical Modelling research for food in the future. Keywords: Bibliometrix, Food Science, Mathematical Modelling
Introduksi Teknologi Pengemasan Vakum sebagai Upaya untuk Meningkatkan Masa Simpan Produk di Kawasan Wisata Kuliner Sate Kelurahan Rembiga Ariyana, Mutia Devi; Widyastuti, Sri; Amro, Moegiratul; Rahayu, Tri Isti; Perdhana, Firman Fajar; Handayani, Baiq Rien; Sinaga, Yesica Marcelina Romauli; Weriningsih, Wiharyani; Zuhdia, Lalu Diani; Wati, Husnul
Alamtana: Jurnal Pengabdian Masyarakat UNW Mataram Vol 5 No 3 (2024): Edisi Desember 2024
Publisher : LPPM UNIVERSITAS NAHDLATUL WATHAN MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51673/jaltn.v5i3.2328

Abstract

Kelurahan Rembiga merupakan kawasan wisata kuliner dengan aneka sate tradisional di Kota Mataram. Para pedagang sate di Kelurahan Rembiga mengemas produk secara konvensional sehingga tidak memiliki umur simpan yang panjang. Tujuan dari pengabdian masyarakat ini adalah memberikan pemahaman pentingnya pengemasan produk dan memperkenalkan teknologi pengemasan vakum pada produk sate. Pengabdian masyarakat dilaksanakan di Kelurahan Rembiga, Kota Mataram dengan peserta dari pemilik dan karyawan UMKM sate Rembiga. Kegiatan sosialisasi dan pelatihan terlaksana dengan peningkatan pemahaman yang signifikan mengenai teknologi pengemasan vakum pada produk sate dalam aspek definisi pengemasan vakum (64%), tujuan pengemasan vakum (44%), jenis produk kuliner yang sesuai dikemas dengan secara vakum (71%), prinsip pengemasan vakum (73%), langkah-langkah pengemasan vakum (73%), dan masa simpan produk kemasan vakum (64%). Keterampilan peserta dalam mengoperasikan portable vacuum sealer mengalami peningkatan 94,47%. Ketertarikan mitra untuk menerapkan metode pengemasan vakum pada produk sate juga meningkat hingga 73%.
Rapid Detection of HDC Gene in Enterobacter aerogenes from Fish Products Using In Silico PCR for Food Safety and Allergy Risk Assessment: Deteksi Cepat Gen HDC pada Enterobacter aerogenes dari Produk Perikanan Menggunakan In Silico PCR untuk Penilaian Keamanan Pangan dan Risiko Alergi Perdhana, Firman Fajar; Febriandito, Muhammad ‘Aidil; Pawestri, Setyaning; Pertiwi, Made Gendis Putri; Ariyana, Mutia Devi; Unsunnidhal, Lalu; Anggraini, Ines Marisya Dwi; Zuhdia, Lulu Diani
Jurnal Kolaboratif Sains Vol. 8 No. 3: Maret 2025
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v8i3.7038

Abstract

Histamine poisoning is a significant food safety concern associated with fish and fishery products. Enterobacter aerogenes is one of the histamine-producing bacteria capable of converting L-histidine into histamine through the histidine decarboxylase (HDC) enzyme. The accumulation of histamine in fish and fishery products can lead to allergic reactions and foodborne illnesses, highlighting the need for rapid detection methods. This study aimed to design and optimize primers targeting the HDC gene in E. aerogenes and validate their specificity using in silico PCR. The HDC gene sequence was retrieved from the NCBI GenBank database, and primers were designed using Primer3Plus software. The in silico PCR analysis was performed to assess the specificity of the primers against the genome of E. aerogenes and other histamine-producing bacteria species. The optimized Primer Pair 1 successfully amplified a 230 bp target region, showing high specificity for E. aerogenes in product size and annealing position with no cross-reactivity to other histamine-producing bacteria species. These findings demonstrate the potential of in silico PCR as a rapid and cost-effective screening tool for detecting histamine-producing bacteria in fish and fishery products. However, further in vitro validation is required to confirm the applicability of these primers in real-world food safety and allergy risk assessments.
In Silico Design of Multiplex PCR Primers for the Detection of Foodborne Pathogens in Fermented Shrimp Paste (Terasi) from Lombok Island: In Silico PCR and Primer Verification Unsunnidhal, Lalu; Perdhana, Firman Fajar; Ariyana, Mutia Devi
West Science Nature and Technology Vol. 3 No. 02 (2025): West Science Nature and Technology
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsnt.v3i02.1813

Abstract

Fermented shrimp paste (terasi) is a traditional food product produced by micro, small, and medium enterprises (MSMEs) in Lombok Island, Indonesia. Due to its fermentation and handling processes, terasi is susceptible to contamination by foodborne pathogens. The Indonesian Food and Drug Authority has identified specific bacterial pathogens that pose a risk of contamination in shrimp paste, necessitating accurate and efficient detection methods. Molecular detection using polymerase chain reaction (PCR) is known for its high specificity and sensitivity, as well as its rapid processing time and cost-effectiveness. However, conventional PCR can only detect a single target pathogen in one reaction, limiting its efficiency in screening multiple contaminants simultaneously. This study aims to design and optimize Multiplex PCR primers for detecting multiple foodborne pathogens in terasi through an in-silico approach, followed by In Silico PCR verification to assess primer specificity and efficiency. Target pathogens include Salmonella spp., Staphylococcus aureus and Vibrio cholerae. DNA target sequences were retrieved from the National Center for Biotechnology Information (NCBI) database, and primer design was conducted using Primer3Plus software. The designed primer sets were validated using Primer-BLAST (NCBI), and in-silico PCR was performed to verify amplification efficiency and specificity. The designed primer set has been successfully obtained and evaluated using In Silico PCR and Primer-BLAST (NCBI), confirming its specificity to the target genes. These results demonstrate that the primers can be effectively used as a molecular detection tool for foodborne pathogens. The optimized conditions and validated primer set are expected to contribute to molecular-based food safety detection methods, particularly for Indonesian fermented food products.
Penguatan Standar Produksi Terasi melalui Edukasi Pengolahan Higienis Zalila, Nurfatin; Idayanti, Fitri; Ardo, Laela; Hijayanti, Yatmi; Perdhana, Firman Fajar
Jurnal Peduli Masyarakat Vol 7 No 3 (2025): Jurnal Peduli Masyarakat: Mei 2025
Publisher : Global Health Science Group

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/jpm.v7i3.6660

Abstract

Terasi merupakan produk fermentasi tradisional berbahan dasar udang rebon yang memiliki peran penting dalam kuliner dan ekonomi masyarakat pesisir Indonesia. Namun, proses produksinya yang masih bersifat tradisional menyebabkan kualitas dan higienitas produk belum memenuhi standar keamanan pangan. Program pengabdian ini bertujuan untuk meningkatkan kualitas dan keamanan produk terasi di UMKM Putri Pesisir Mandiri melalui edukasi dan pendampingan penerapan Good Manufacturing Practices (GMP). UMKM ini merupakan produsen terasi tradisional di Lombok Barat yang menghadapi tantangan dalam menjaga sanitasi selama proses produksi. Peserta merupakan anggota UMKM Putri Pesisir Mandiri yang berjumlah 10 orang. Kegiatan pengabdian dilaksanakan dalam bentuk observasi awal, edukasi, simulasi, dan evaluasi terhadap praktik produksi terasi yang mencakup seluruh tahapan mulai dari pemilihan bahan baku hingga pengemasan. Keberhasilan program dievaluasi dari peningkatan pengetahuan dan kesadaran peserta untuk menerapkan praktik GMP dalam pengolahan terasi yang ditunjukkan dari hasil perubahan kondisi lingkungan kerja dan penerapan teknik pengolahan terasi yang lebih higienis. Hasil kegiatan menunjukkan adanya peningkatan kesadaran dan keterampilan pengrajin dalam menerapkan praktik pengolahan yang higienis, terutama dalam aspek seleksi bahan baku, fermentasi, penggunaan alat pelindung diri, serta teknik pengemasan yang sesuai standar keamanan pangan. Program ini memberikan dampak positif terhadap perbaikan mutu produk dan mendorong keberlanjutan usaha UMKM dalam menghadapi persaingan pasar.
Pengembangan Model Supply Chain Pangan Berbasis Matematika di Nusa Tenggara Barat Afriansyah, Dilla; Perdhana, Firman Fajar; Dwikasari, Lingga Gita; Sukma, Dinda Galuh
Mandalika Mathematics and Educations Journal Vol 7 No 2 (2025): Edisi Juni
Publisher : FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jm.v7i2.9219

Abstract

The food supply chain in West Nusa Tenggara (NTB) faces several challenges, including poor transportation infrastructure, high distribution costs, and post-harvest losses. This study aims to design a mathematical model based on Linear Programming (LP) to improve the efficiency of the food supply chain in the region. The findings reveal that investments in transportation infrastructure, post-harvest technology, and technology-based information systems can significantly reduce distribution costs by 15%, decrease post-harvest losses by 25%, and enhance price stability. This model provides practical solutions to optimize food distribution and supports sustainable food security policies.
POTENSI DAN KUALITAS PINDANG IKAN TONGKOL (Euthynnus affinis) DI BANGKO-BANGKO, SEKOTONG : ANALISIS PROSES PENGOLAHAN, SANITASI DAN KEAMANAN Lumbessy, Salnida Yuniarti; Idayanti, Fitri; Pawestri, Setyaning; Fajar Perdhana, Firman
Jurnal Pengabdian Perikanan Indonesia Vol 5 No 2 (2025): Jurnal Pengabdian Perikanan Indonesia
Publisher : Program Studi Budidaya Perairan Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppi.v5i2.6656

Abstract

Ikan Tongkol (Euthynnus affinis) merupakan salah satu jenis ikan yang memiliki potensi tinggi dalam industri perikanan khususnya di indonesia karena kandungan nutrisi dan ketersediannya. Di Sekotong, Bangko-Bangko, Ikan tongkol biasa diolah menjadi pindang ikan tongkol untuk memperpanjang masa simpan ikan serta meningkatkan nilai jual ikan. Pada penelitian ini akan dibahas terkait proses produksi, pemilihan bahan baku dan sanitasi pada pengolahan pindang ikan tongkol di wilayah Bangko-Bangko, Sekotong dilakukan. Metode yang digunakan pada kegiatan ini adalah studi literatur, observasi dan wawancara. Hasil dari kegiatan ini menunjukkan bahwa proses produksi pindang ikan tongkol memiliki tahapan diantaranya adalah pemilihan bahan baku, pembersihan, pengemasan, penggaraman, perebusan, dan penyimpanan. Lokasi produksi masih kurang memenuhi standar karena berada dekat dengan payau. Sanitasi proses pengolahan, pekerja dan alat masih harus diperhatikan seperti penggunaan sabun pembersih untuk alat yang akan dibersihkan. Perlu dilakukannya sosialisasi atau pelatihan teknik penanganan bahan pangan yang benar.Selain itu, perlu dilakukannya inovasi pengemasan untuk dapat meningkatkan masa simpan pindang tongkol seperti penggunaan plastik PE atau kemasan kedap udara. Namun, kendala biaya juga menjadi bahan pertimbangan
PROSES PENGOLAHAN IKAN TERI (Stolephorus sp.) SECARA TRADISIONAL SEBAGAI POTENSI BESAR PANGAN LOKAL DESA SUGIAN, KEC. SAMBELIA, KAB. LOMBOK TIMUR, NUSA TENGGARA BARAT Lumbessy, Salnida Yuniarti; Hijayanti, Yatmi; Pawestri, Setyaning; Fajar Perdhana, Firman
Jurnal Pengabdian Perikanan Indonesia Vol 5 No 2 (2025): Jurnal Pengabdian Perikanan Indonesia
Publisher : Program Studi Budidaya Perairan Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppi.v5i2.7526

Abstract

Pengolahan ikan teri (Stolephorus sp.) di Desa Sugian, Lombok Timur, yang memiliki potensi besar dalam sektor perikanan. Masyarakat setempat menggunakan dua metode pengasinan, yaitu pengasinan basah dan kering, serta mengeringkan ikan teri secara tradisional dengan sinar matahari. Proses pengeringan ini memiliki risiko cemaran karena kurangnya fasilitas pengering yang higienis. Pemasaran ikan teri masih terbatas pada pasar lokal. Tujuan penelitian ini adalah untuk mengeksplorasi teknik pengolahan ikan teri yang dilakukan masyarakat, mengidentifikasi tantangan yang dihadapi, serta memberikan rekomendasi untuk meningkatkan nilai ekonomi dan diversifikasi produk ikan teri guna memperluas pasar. Metode yang digunakan pada penelitian ini adalah metode kualitatif yaitu dengan menggunakan metode observasi dan wawancara. Hasil kegiatan pengabdian ini menunjukkan bahwa ikan teri merupakan salah satu komoditas menjanjikan yang ada di wilayah pesisir desa Sugian apabila mampu dikelola dengan baik dan mendapatkan kesempatan untuk pelatihan pengolahan poduk guna memberikan diversifikasi produk baru untuk pemanfaatan pangan lokal
Pemberdayaan UMKM Bale Mpaq melalui Sosialisasi Pengelolaan Limbah Perikanan Menuju Zero Waste Pawestri, Setyaning; Zuhriatika Rasyda, Riezka; Fajar Perdhana, Firman; Nofrida, Rini; Devi Ariyana, Mutia; Rahayu, Novia; Marisya Dwi Anggraini, Ines; Murad; Vrisco Harjanto; Putri Sulhana El Fiesha Balqis; Iqlima Khaerunnisa
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 2 (2025): April-Juni 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i2.11664

Abstract

The global challenge of zero waste is paramount for optimizing resource use and curbing environmental pollution, aligning directly with the Sustainable Development Goals (SDGs). This concept holds particular significance within the food processing industry. Bale Mpaq, a small-scale fish processing enterprise, has demonstrated commitment to waste reduction by repurposing fish bones into fish sticks. Despite these efforts, fish waste still accounts for 30–40% of their production, presenting a substantial environmental concern if not properly addressed. In response, a community service program was initiated to bolster the expertise of Bale Mpaq's participants in sustainable fish waste management. The program will deliver comprehensive outreach and practical training, enabling participants to identify waste sources, understand their environmental ramifications, explore avenues for material recovery, and implement appropriate waste management methodologies. This initiative is designed to not only minimize environmental harm but also to elevate the quality and market competitiveness of products from small businesses. Furthermore, it will foster the development of novel, value-added products from fish waste, thereby generating new income streams and increasing productivity for Bale Mpaq.
Pengaruh variasi jumlah dan umur panen nira aren (Arenga pinnata) terhadap kualitas cake sebagai bahan pengembang Alamsyah, Ahmad; Apriani, Tindih; Sulastri, Yeni; Perdhana, Firman Fajar
Jurnal Agrotek Ummat Vol 12, No 2 (2025): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v12i2.30081

Abstract

The leavening agent in making cakes serves to improve the texture, taste, and increase the volume of the dough. The Aren sap is known to have been used in making several types of bread can be an alternative leavening agent in making cakes. The aimed of this research was to determine the effect of variation in amount and harvesting time of aren sap (Arenga pinnata) on cake quality as a leavening agent. The method used in this research was the Factorial Randomized Block Design using two factors of aren sap which were variation in amount (R1: 100 mL, R2: 200 mL) and harvesting time (T1: 1 hour, T2: 2 hours, T3: 3 hours) with 6 combination treatments and 3 trials. Parameters orserved were pH value, leavening power, reduction sugar, and organoleptic parameter (taste, colour, aroma, and texture. Data were analyzed with analysis of variance at 5% significance level and significant difference data were tested further by real difference test with Honestly Significant Difference (HSD) test. The result showed that addition aren sap treatment give significant effect on pH value, leavening power, reduction sugar, and organoleptic parameters. The best treatment was aren sap addition of 100 mL and 1 hour harvesting time with pH value 5,65, swelling power 67,00%, reduction sugar 23,61% and organoleptic parameter of sweet taste, yellow colour, aren sap aroma, and soft texture also hedonic result of the cake that was rate as liked by panelists.
Co-Authors A Yuniastuti Adriani, Ika Reskiana Afni, Nur' Agus Supinganto Ahmad Alamsyah Amaliah, Wenny Amaliyah, Wenny Amaro, Moegiratul Amro, Moegiratul Anggraini, Ines Marisya Dwi Antesty, Sella Apriani, Tindih Ardo, Laela Aridho, Mulia Ariyanti, Baiq Haulia Baiq Rien Handayani, Baiq Rien Cicilia, Siska Devi Ariyana, Mutia Dilla Afriansyah Dody Handito, Dody Elya Antariksana Bachmida Febriandito, Muhammad ‘Aidil Gunawan, Rendi Hijayanti, Yatmi Idayanti, Fitri Imam Maliki Inayati, Fitri Iqlima Khaerunnisa Kirtiyani, Ni Kadek Ayu Astiti Laily, Alfu Lalu Unsunnidhal Lestari, Risna Lingga Gita Dwikasari, Lingga Gita Lumbessy, Salnida Yuniarti Made Gendis Putri Pertiwi Made Gendis Putri Pertiwi Marisya Dwi Anggraini, Ines Mi’raj Fuadi Moegiratul Amaro Murad Mutia Devi Ariyana Mutia Devi Ariyana, Mutia Devi Namira, Afrisha Sekar Ningsi Ningsi NK Dewi Novia Rahayu Oki Saputra OKI SAPUTRA Pertiwi, Made Gendis Putri Putri Pertiwi, Made Gendis Putri Sulhana El Fiesha Balqis Putri, Mey Rizka R. Qabul Dinanta Utama Rasyda, Riezka Zuhriatika Ratih Dewanti -Hariyadi raudatul jannah Raudatul Jannah Rini Nofrida Rizal Fahmi S., Ince Siti Wardatullatifah Sabilillah, Rizki Muhammad Ibnu Sella Antesty Setyaning Pawestri Sri Widyastuti Suharmanto Sukma, Dinda Galuh Tri Isti Rahayu Tri Isti Rahayu, Tri Isti Unsunnidhal, Lalu Vrisco Harjanto Wardatullatifah , Ince Siti Wati, Husnul Wati, Nila Susila Weriningsih, Wiharyani Wiharyani Werdiningsih Yarfaryh, Uswatun Hasanah Yasa, I Wayan Sweca Yeni Sulastri Yesica Marcelina Romauli Sinaga Zahra, Khoiruz Zalila, Nurfatin Zuhdia, Lalu Diani Zuhdia, Lulu Diani Zuhriatika Rasyda, Riezka