Article Per Year (5 Year)
p-Index From 2021 - 2026
2.165
P-Index
This Author published in this journals
All Journal Jurnal Sains dan Teknologi Pangan Pro Food JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Food Scientia: Journal of Food Science and Technology Jurnal Kolaboratif Sains Jurnal Ilmiah Pengabdian dan Inovasi Jurnal Teknologi dan Mutu Pangan JUAN: Jurnal Pengabdian Nusantara
Kartika Gemma Pravitri
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 14 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 14 Documents
Search

 1   2 
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

Abstract

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

Abstract

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

Abstract

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. 
Karakteristik Fisik Gelatin dari Kulit Ikan Nila (Oreochromis niloticus) Hasil Ekstraksi Menggunakan Asam Organik: The Physical Characteristics of Nile Tilapia (Oreochromis niloticus) Fish Skin Gelatin Extracted Organic Acids Pravitri, Kartika Gemma; Meikapasa, Ni Wayan Putu; Putri, Destiana Adinda
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan: In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.4797

Abstract

Tilapia skin contains high levels of collagen, making it a suitable raw material for gelatin production. To convert collagen into gelatin, pretreatment is required by soaking the skin in an acid solution. The objective of this study was to determine the physical characteristics of gelatin from tilapia skin using organic acids (lactic acid and acetic acid) and different extraction temperatures (60°C and 70°C). This study used a completely randomized factorial design with treatments using acetic acid at an extraction temperature of 60°C, acetic acid at an extraction temperature of 70°C, lactic acid at an extraction temperature of 60°C, and lactic acid at an extraction temperature of 70°C. The results showed that the best results were obtained from the treatment of lactic acid with an extraction temperature of 70°C, with a yield of 15.69% and a viscosity of 4.1 cPs. Meanwhile, the gel strength ranged from 4.17 to 4.34 gBloom, which means that this tilapia gelatin cannot yet form a gel. As for the color parameter, the highest brightness level was obtained in the lactic acid treatment with an extraction temperature of 60°C. This study concludes that the use of acetic acid and lactic acid, as well as different extraction temperatures, can increase the yield, viscosity, and color intensity of gelatin. Therefore, this study is expected to serve as the basis for the development of a more efficient and environmentally friendly extraction method.
Co-Authors Aminurrahman Fuad Sauqi Isnain Hidayatullah, Arbi Hidayatulloh, Arbi Husnita Komalasari I Nyoman Switrayana Imam Adriansyah Indah Nalurita Ine Karni Lalu Danu Prima Arzani Mia Ulpiana Muhammad Nizhar Naufali Putri, Destiana Adinda PUTU MEIKAPASA, NI WAYAN Tomi Tri Sujaka Ulpiana, Mia Zulfikri, Muhammad