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The Effect of Adding Watermelon Rind on the Physical and Sensory Characteristics of Durian Ice Cream Pravitri, Kartika Gemma; Komalasari, Husnita; Nalurita, Indah; Naufali, Muhammad Nizhar
Jurnal Sains dan Teknologi Pangan Vol 9, No 3 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i3.47771

This study aims to determine the effect of adding watermelon rind waste on the physical quality of durian ice cream. The design used was a one-factor Randomized Block Design (RBD) with four treatments and three repetitions. The treatments involved different ratios of watermelon rind pulp: 0%, 10%, 20%, and 30%. The observation data were analyzed using a 5% level Analysis of Variance (ANOVA) with Co-Stat software. If there were significant differences, further tests were conducted using the Honest Significant Difference (HSD) test. The research results indicate that watermelon rind pulp in durian ice cream yielded significantly different results regarding overrun percentage, resistance, and sensory parameters including aroma, taste, and texture. The best results for ice cream with added watermelon rind were obtained from the 30% treatment, with a physical characteristic of 73.42% overrun and 20.14 minutes resistance. Durian ice cream with 30% added watermelon rind has sensory characteristics of a slightly watermelon albedo aroma, a somewhat soft texture, and a slightly astringent taste. Therefore, it can be concluded that the addition of watermelon rind waste affects the physical and sensory characteristics of ice cream.

Analisis Struktur Genetik dan Filogenetik Bakteri Lactobacillus Plantarum yang Diisiolasi dari Produk Pangan Karni, Ine; Nalurita, Indah; Gemma Pravitri, Kartika; Naufali, Muhammad Nizhar; Meikapasa, Ni Wayan Putu
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.v4i1.6488.2024

Lactobacillus plantarum (L. plantarum) is a type of Lactic Acid Bacteria (LAB) that can convert glucose into lactic acid. L. plantarum can mostly be found in milk, meat, fermented vegetables, and the human digestive tract. The L. plantarum bacteria has several strains, each of which has a good function in food fermentation and health. To understand the historical development of an organism's evolution, it is necessary to use phylogeny as the basis for systematic science in biological evolution. The aim of this research was to determine the genetic structure and level of relationship between L. plantarum bacteria isolated from food products. The data used in this research is secondary data taken from GenBank in the form of nucleotide sequences from the bacterium L. plantarum which were then analyzed using clustal W in the Bioedit application, then genetic and phylogenetic structure analysis was carried out using the MEGA 7 application. The results showed that the probability of substitution was the highest. detected in base G, followed by bases A, T/U, and C. The L. plantarum strain that has the highest level of relationship is the strain with GenBank codes AY424355.1 and AJ640082.1 with a bootsrep value of 99. The resulting phylogenetic tree topology is monophyletic, which means that all members in the group come from a common ancestor who passed on genetic, morphological and biochemical characteristics to his descendants.

Pendugaan Umur Simpan Saus Tomat Homemade Menggunakan Model Arrhenius pada Suhu Penyimpanan Berbeda Meikapasa, Ni Wayan Putu; Pravitri, Kartika Gemma; Arzani, Lalu Danu Prima
Jurnal Teknologi dan Mutu Pangan Vol 3 No 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i1.4058

Homemade tomato sauce products have the advantage of having a composition that can be ensured to contain minimal harmful chemicals. However, like other processed products, of course, the product will experience a decrease in quality along with the length of storage time. This study aims to determine changes in the quality of tomato sauce produced on a home scale (homemade ketchup) during one month of storage at storage temperatures of 10oC, 250oC, and 350oC. The method used to predict shelf life is the Arrhenius calculation model, which observes changes in pH, aw, and Total Microbes. The findings showed that the pH of tomato sauce tended to decrease with the length of storage time. The number of microbes increased with the increasing temperature and length of storage. Meanwhile, temperature and length of storage did not affect water activity. However, aw tends to increase with the temperature and length of storage. The results of estimating the shelf life with the Arrhenius model based on the water activity (aw) parameter showed that the shelf life of the sauce was 151.75 days with a quality decline rate of 0.001068/day at a storage temperature of 10oC; 96.07 days with a quality decline rate of 0.001685/day at a storage temperature of 25oC and 72.6 days with a quality decline rate of 0.002227/day at a storage temperature of 35oC. The implications of this study indicate that storage at 10oC can extend the shelf life of both tomato sauce products, so producers and consumers need to consider the optimal storage temperature based on the results of this study.

EDUKASI PEMANFAATAN LIMBAH PERIKANAN SEBAGAI BAHAN BAKU PEMBUATAN BAHAN TAMBAHAN PANGAN Kartika Gemma Pravitri; Indah Nalurita; Tomi Tri Sujaka; I Nyoman Switrayana; Muhammad Nizhar Naufali
JUAN: Jurnal Pengabdian Nusantara Vol. 2 No. 1 (2025): Januari 2025
Publisher : CV Sentra Nusa Connection

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63545/juan.v2.i1.74

Penanganan limbah hasil perikanan di Pulau Lombok saat ini masih kurang optimal. Dengan semakin meningkatnya produksi dan ekspor hasil perikanan seperti ikan tuna dan udang, maka limbah yang dihasilkan juga semakin banyak. Jika tidak ditangani dengan baik akan menyebabkan pencemaran lingkungan. Namun, hal ini dapat diatasi dengan mengolah limbah tersebut menjadi produk pangan baru yang bernilai ekonomis tinggi. Maka dari itu, kegiatan ini dilakukan bertujuan untuk meningkatkan pengetahuan masyarakat pengenai potensi pemanfaatan limbah hasil perikanan sebagai bahan baku pembuatan bahan tambahan pangan. Kegiatan ini dilaksanakan pada tanggal 26 Oktober 2024 di SMKN 1 Narmada yang diikuti oleh 22 peserta yang berasal siswa kelas XII. Hasil yang diperoleh menunjukkan adanya peningkatan pengetahuan siswa mengenai pemanfaatan limbah hasil perikanan menjadi bahan baku pembuatan bahan tambahan pangan yang memiiki nilai ekonomi tinggi. Hal ini dilihat dari peningkatan hasil pre-test dan post-test yaitu terdapat peningkatan sebanyak 70% pada tingkat pemahaman siswa setelah mengikuti kegiatan edukasi ini. Sehingga dapat disimpulkan bahwa kegiatan ini dapat menambah wawasan para siswa dan diharapkan mahasiswa akan lebih kreatif dan inovatif dalam membuat produk dari limbah hasil perikanan.

Testing the effectiveness of vannamei shrimp shell chitosan extraction with variations of organic acids in the demineralization stage: Pengujian Efektivitas Ekstraksi Kitosan Kulit Udang Vannamei dengan Variasi Jenis Asam Organik dalam Tahapan Demineralisasi Pravitri, Kartika Gemma; Naufali, Muhammad Nizhar; Hidayatullah, Arbi
JITIPARI Vol 10 No 1 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i1.11536

Chitosan is a natural polysaccharide derived from chitin, commonly found in the shells of crustacean animals. The production of chitosan involves several stages: deproteinization, demineralization, and deacetylation, which require the use of acidic and alkaline solutions. This study aimed to evaluate the effectiveness of various types of organic acids and a natural acid source, Averrhoa bilimbi (bilimbi fruit) extract, in the chitosan extraction process from Vannamei shrimp shells. The study employed a completely randomized design with a single factor consisting of four acid treatments: acetic acid (AA), citric acid (CA), lactic acid (LA), and bilimbi fruit extract (BE), each replicated three times. The chitosan obtained from each treatment was analyzed for its chemical characteristics and mineral content, and the results were further analyzed using Principal Component Analysis (PCA). The best results were obtained from the citric acid treatment, which produced chitosan with a moisture content of 6.59%, a degree of deacetylation of 91.72%, ash content of 2.68%, and magnesium and calcium contents of 2.56 mg/100g and 0.15 mg/100g (dry basis), respectively. In contrast, the bilimbi extract treatment resulted in an ash content of 41.64%, with magnesium and calcium contents of 1456.52 mg/100g and 4.17 mg/100g (dry basis), indicating that the bilimbi fruit extract still has low demineralization effectiveness.

Sosialisasi Pembuatan Nomor Induk Berusaha (NIB) sebagai Dokumen Awal Sertifikasi Halal bagi UMKM Nalurita, Indah; Pravitri, Kartika Gemma; Karni, Ine; Putri, Destiana Adinda; Awaliyah, Mia
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 2 No. 2 (2023): Jurnal Ilmiah Pengabdian dan Inovasi (Desember)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v2i2.310

The perception of Small and Medium Enterprise (UMKM) regarding the complexity of processing the files required for Business Identification Numbers (NIB) and halal certification is a factor in the low enthusiasm of UMKM members in processing these permits. The percentage of UMKM members in Narmada who have NIB permits is 40%, while the percentage of UMKM members who have halal certificates is only 2%. The method of service activities using socialization and discussion is considered quite appropriate for exploring the problems experienced by UMKM, so that they can obtain effective solutions. The socialization activity for making NIB as the initial document for halal certification for UMKM in Narmada is important to carry out as an effort to help simplify the processing of product licensing for UMKM.

Pendugaan Umur Simpan Saus Tomat Homemade Menggunakan Model Arrhenius pada Suhu Penyimpanan Berbeda: Estimation of Shelf Life of Homemade Tomato Sauce Using Arrhenius Model at Different Storage Temperatures Meikapasa, Ni Wayan Putu; Pravitri, Kartika Gemma; Arzani, Lalu Danu Prima
Jurnal Teknologi dan Mutu Pangan Vol. 3 No. 1 (2024): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i1.4058

Homemade tomato sauce products have the advantage of having a composition that can be ensured to contain minimal harmful chemicals. However, like other processed products, of course, the product will experience a decrease in quality along with the length of storage time. This study aims to determine changes in the quality of tomato sauce produced on a home scale (homemade ketchup) during one month of storage at storage temperatures of 10oC, 250oC, and 350oC. The method used to predict shelf life is the Arrhenius calculation model, which observes changes in pH, aw, and Total Microbes. The findings showed that the pH of tomato sauce tended to decrease with the length of storage time. The number of microbes increased with the increasing temperature and length of storage. Meanwhile, temperature and length of storage did not affect water activity. However, aw tends to increase with the temperature and length of storage. The results of estimating the shelf life with the Arrhenius model based on the water activity (aw) parameter showed that the shelf life of the sauce was 151.75 days with a quality decline rate of 0.001068/day at a storage temperature of 10oC; 96.07 days with a quality decline rate of 0.001685/day at a storage temperature of 25oC and 72.6 days with a quality decline rate of 0.002227/day at a storage temperature of 35oC. The implications of this study indicate that storage at 10oC can extend the shelf life of both tomato sauce products, so producers and consumers need to consider the optimal storage temperature based on the results of this study.

Karakterisasi Fisikokimia dan Mikrobiologis Terasi dari Nusa Tenggara Barat Naufali, Muhammad Nizhar; Pravitri, Kartika Gemma; Ulpiana, Mia; Hidayatulloh, Arbi
Pro Food Vol. 11 No. 2 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i2.563

Shrimp anchovy paste is a traditional fermented condiment widely consumed in Asia. Regional variation in raw material selection and processing practice may affect physicochemical composition and microbial ecology, with implications for quality and safety. This study characterized the physicochemical and microbiological properties of shrimp anchovy paste produced in Sumbawa, East Lombok, and Central Lombok. Samples were analysed for proximate composition, texture, colour, amino acid profile, total plate count, lactic acid bacteria enumeration, and cell morphology. Statistical differences were evaluated by one way analysis of variance and Duncan multiple range test using SPSS version 26. Moisture content increased from Sumbawa (37.83%) to East Lombok (43.25%) and Central Lombok (46.17%). Ash content was highest in Sumbawa (28.09%) and lowest in Central Lombok (18.27%). Protein was substantially lower in East Lombok (12.96%) compared with Sumbawa (23.23%) and Central Lombok (23.05%). Fat and instrumental hardness did not differ significantly among regions. Amino acid analysis identified glutamic acid as the dominant free amino acid, most abundant in Central Lombok (25685 ppm) and Sumbawa (23560 ppm). Microbiological profiling indicated the highest total plate count in Sumbawa (2.79 log CFU/mL) and the highest lactic acid bacteria count in East Lombok (2.57 log CFU/mL). Cell morphology revealed Gram negative bacilli in Sumbawa and Gram positive bacilli in East and Central Lombok. Regional differences in raw material ratio, salt application, drying regime, and microbial succession drive variation in composition and microbiology of shrimp anchovy paste.

Pelatihan Pembuatan Produk Teh Cascara Sebagai Upaya Penanganan Limbah Kulit Kopi di KWT Kaki Rinjani Nalurita, Indah; Arzani, Lalu Danu Prima; Zulfikri, Muhammad; Gemma Pravitri, Kartika; Naufali, Muhammad Nizhar; Ulpiana, Mia
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol. 6 No. 2 (2025): ADMA: Jurnal Pengabdian dan Pemberdayaan Mayarakat: In-Progress
Publisher : LPPM Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/adma.v6i2.5361

Pengolahan kopi metode basah menghasilkan limbah berupa kulit kopi. Limbah kulit kopi ini dapat berpotensi menyebabkan pencemaran lingkungan jika tidak ditangani dengan tepat. Masalah lingkungan yang disebabkan limbah kulit kopi yaitu bau tidak sedap, peningkatan limbah organik di sekitar lokasi pengolahan, pencemaran air, dan pencemaran pH tanah menjadi asam. Salah satu solusi yang dapat diterapkan untuk menangani permasalahan limbah kulit kopi yaitu mengolahnya menjadi produk teh cascara. Teh cascara adalah teh herbal yang terbuat dari limbah kulit kopi yang dikeringkan. Kegiatan pengabdian kepada masyarakat ini menggunakan metode PAR (Participatory Action Research). Metode PAR dilakukan melalui pendekatan partisipatif yang melibatkan peserta secara aktif dalam seluruh tahapan kegiatan, mulai dari identifikasi masalah, sosialisasi, pelatihan, dan evaluasi. Hasil kegiatan ini yaitu terjadi peningkatan pemahaman peserta terkait penanganan limbah kulit kopi dengan nilai presentase dari 36,7% menjadi 76,6%. Kegiatan pelatihan berhasil meningkatkan kesadaran dan pengetahuan peserta mengenai pengelolaan limbah yang ramah lingkungan serta bernilai ekonomi.

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