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All Journal Communication in Food Science and Technology Journal of Sciencce Technology and Visual Culture
Isnaini Rahmadi
Teknologi Pangan, Institut Teknologi Sumatera
Agriculture, Biological Sciences & Forestry Arts Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Engineering

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Adequacy level of energy and macronutrients for 3rd year students of the Food Technology Departement, Itera Isnaini Rahmadi; Dea Tio Mareta; Dina Fithriyani
Journal of Science, Technology, and Visual Culture Vol 1 No 1 (2021): Juli 2021
Publisher : Jurusan Teknologi Produksi dan Industri, Institut Teknologi Sumatera

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Abstract

Macronutrients are composed of protein, fats, and carbohydrates. Current conditions indicate a malnutrition, which is undernourishment and overnourishment. This problem can also be experienced by college students. Student high activity and mobility are thought to affect the accomplishment of daily nutrition. Therefore, there was need to be measures of the quantity and type of nutrients consumed by the method of food recall. This method is used to determine the energy and macronutrient adequacy of students. This study aimed to obtain scientific data related to energy and macronutrients adequacy for students of Sumatra Institute of Technology (ITERA). The research subjects were 3rd year (age group 19-29 years) students of the Food Technology Departement, ITERA, which consisted of 22 students. In general, the average intake of energy and macronutrients of the subjects did not meet the nutrient adequacy level. Of the 22 research subjects, 15 of them experienced a severe energy deficit, 5 with moderate deficit nutritional, and 1 subject was in a mild deficit condition. The distribution of protein intake of research subjects also did not meet the nutrient adequacy level. Of the 22 research subjects, 6 of them experienced a severe deficit of protein, 1 subject had moderate protein nutritional status, and 4 subjects each had a mild deficit and excessive. The distribution of fat and carbohydrate research subjects has not met the nutrient adequacy level.
Korelasi Antara Sifat Fisikokimia dengan Potensi Cemaran Mikrobiologi pada Siomay di Kota Bandar Lampung Fera Apriana; Isnaini Rahmadi; Yosi Syafitri
Communication in Food Science and Technology Vol 2 No 2 (2023): Communication in Food Science and Technology, October Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i2.1611

Abstract

Siomay is a snack made mostly from fish, tapioca flour and other spices by steaming. People are interested in siomay because the price is relatively cheap, tastes good, is easy and practical to consume. However, siomay are susceptible to contamination by various pathogenic bacteria because they are sold freely without paying attention to the cleanliness of the seller's environment. In addition, unhygienic management can cause contaminants such as Staphylococcus aureus which can cause health problems. The purpose of this research was to determine the extent of TPC and Staphylococcus aureus contamination and to determine the relationship between chemical properties and microbial growth in siomay sold in Bandar Lampung City. The results showed that all siomay samples exceeded the maximum TPC and Staphylococcus aureus limits set by SNI. According to SNI 7756-2013 concerning siomay the maximum of TPC and Staphylococcus aureus in siomay is 5 x 104 CFU/mL and 1 x 102 CFU/mL respectively.The results of chemical and microbiological correlation tests show that water activity has a correlation with ALT and Staphylococcus aureus, pH has a correlation with Staphylococcus aureus, while aw has no correlation with ALT and Staphylococcus aureus.
Pengaruh Substitusi Tepung Biji Nangka (Artocarpus heterophyllus Lam) Terhadap Karakteristik Organoleptik dan Fisikokimia Biskuit Isnaini Rahmadi; Anisa Adiliah; Zada Agna Talitha
Communication in Food Science and Technology Vol 2 No 1 (2023): Communication in Food Science and Technology, April Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i1.1275

Abstract

Biskuit merupakan kue kering yang banyak digemari dan merupakan makanan wajib yang sering disajikan terutama pada hari raya. Biskuit yang terbuat dari tepung terigu diolah dengan cara dicampur, dicetak dan dipanggang. Perlu dikembangkan biskuit berbahan tepung lokal untuk mengurangi konsumsi tepung terigu, seperti tepung biji nangka. Tujuan penelitian ini adalah untuk mengetahui pengaruh substitusi tepung biji nangka terhadap karakteristik organoleptik dan tekstur biskuit serta memperoleh data ilmiah tentang karakteristik fisikokimia biskuit dengan substitusi tepung biji nangka untuk perlakuan terbaik. Biskuit dibuat dengan berbagai perbandingan tepung biji nangka dan tepung terigu yaitu (0:100 (kontrol), 25:75, 50:50, 75:25, dan 100:0). Biskuit terbaik berdasarkan uji kesukaan dengan substitusi tepung biji nangka sebesar 25% dan uji ranking mendapatkan hasil terbaik pada konsentrasi 25% dan 50%. Biskuit tepung biji nangka sebanyak 25% memiliki nilai tekstur 1800,25 g; kadar air 8,49%; kadar abu 1,64%; kadar protein 7,40%; kadar lemak 19,46% dan karbohidrat 62,09%. Biskuit dengan substitusi tepung biji nangka 50% memiliki nilai tekstur 1207,625 g; kadar air 9,86%; kadar abu 2,00%; kadar protein 6,22%, kadar lemak 26,43%; dan karbohidrat 56,32%.
Co-Authors Anisa Adiliah Dea Tio Mareta Dina Fithriyani Fera Apriana Yosi Syafitri Zada Agna Talitha