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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Communication in Food Science and Technology KREATIF Jurnal Pengabdian Masyarakat Sains dan Teknologi Jurnal Sains dan Teknologi Pangan
Lita Lianti
Institut Teknologi Sumatera
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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Effect of Red Ginger (Zingiber officinale Rubrum) Extract on Chemical and Microbiological Characteristic of Goat Milk Yoghurt Lita Lianti; Febryos Pernandes Sinaga; Dina Fitryani
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 10 No 2 (2023)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v10i2.4678

Abstract

Goat’s milk consumption (9.6 litre/capita/year) by Indonesian is still lower than cow’s milk consumption (11.8 6 litre/capita/year). One of the causes is because the goaty flavour in goat’s milk. Yoghurt is increasingly in demand, especially for people with lactose intolerance. Yoghurt is preffered because of its probiotics. Innovation in adding red ginger extract in goat milk yoghurt processing is expected can increase public interest in goat’s milk consumption. Besides being able to decrease the goaty flavour, red ginger extract could have more health benefits because of its bioactive contents. This study analysed fermentation time’s effect on the chemical and microbiological characteristics goat’s milk yoghurt (YSK) and goat’s milk yoghurt with red ginger extract (YSK EJM). This study is designed with Randomized Group Design (RGD). The first factor (A) is a different type of yoghurt, namely A1=goat's milk yoghurt without added red ginger extract and A2=goat's milk yoghurt with red ginger extract. The second factor (B) is the fermentation time (P1= 0 hours, P2= 6 hours, P3= 12 hours, P4= 18 hours, and P5= 24 hours. Data were obtained by two replications and two repititions. Ph and total titrated acid between YSK and YSK EJM were significantly different (p<0.05) after 12 hours fermentation. Total Lactic Acid Bacteria (LAB) for the two variations were different after 18 hours fermentation. Total LAB reached 106 CFU/ml for 12 hours fermentation and continuesly increased for 24 hours fermentation, YSK (5.32 x 107 CFU/ml) and YSK EJM (2.83 x 107 CFU/ml).
Penerapan Edible Film dari Singkong Sebagai Kemasan Primer Ramah Lingkungan pada Produk UMKM Kopi 49 Syahrizal Nasution; Grace Sihombing; Winni Nur Auli; Harmiansyah Harmiansyah; Lita Lianti
KREATIF: Jurnal Pengabdian Masyarakat Sains dan Teknologi Vol 1 No 2 (2023): KREATIF
Publisher : Fakultas Teknik, Universitas Singaperbangsa Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/kreatif.v1i2.10223

Abstract

Penggunaan kemasan plastik masih menjadi permasalahan limbah di Indonesia. Plastik memiliki kelemahan sulit terurai sehingga tidak ramah lingkungan dan dapat mencemari lingkungan. Pemanfaatan edible film merupakan salah satu solusi yang dapat mengatasi masalah tersebut, yaitu kemasan yang dapat terurai dan dapat dimakan. Edible film dapat dibuat dari bahan utama pati singkong mengingat kandungan pati dalam singkong. Pengabdian ini bertujuan untuk menerapkan edible film dari pati singkong sebagai kemasan pada kopi instan yang dijual oleh UMKM Kopi 49. Pengabdian dimulai dari tahap perencanaan untuk mendiskusikan kriteria kemasan yang diharapkan, formulasi edible film, pelatihan pembuatan edible film dan proses pengemasannya untuk produk kopi, serta evaluasi. Pada pelatihan diberikan materi mengenai edible film mulai dari definisi, fungsi dan manfaat serta demo praktik cara pembuatan edible film bersama mitra pengabdian UMKM Kopi 49. Pelatihan telah dapat meningkatkan pemahaman mitra untuk membuat edible film dan pemanfaatannya sebagai kemasan kopi. Hasil evaluasi kuesioner kegiatan pengabdian yang dilaksanakan tepat sasaran, sesuai kebutuhan, dan merupakan solusi dari masalah di masyarakat khususnya UMKM Kopi 49.
Effect of Adding Picung Seeds Paste and Storage Time on Total Lactic Acid Bacteria, Salmonella, Water Content and pH in Tilapia Fish Siti Fachria Rochmah; Yosi Syafitri; lita lianti
Communication in Food Science and Technology Vol 3 No 1 (2024): 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.v3i1.1930

Abstract

Fish is one of the perishable food commodities caused by enzyme activity. The activity of microorganisms present in the body of fish or due to the process of oxidation of body fat through the air. The fermentation process is one way to extend shelf life. The fermentation process in fish can be done with the addition of preservatives such as picung. Picung seeds contain tannins and phenols which are antimicrobial compounds. The addition of picung seeds to fish can also help the growth of lactic acid bacteria if stored in a closed container because picung seeds contain carbohydrates, where sugar is converted into lactic acid. This study used quantitative descriptive methods and focused on the effect of variations in picung concentration (30%, 60% and 90%) as well as storage duration of 3 and 6 days at room temperature to determine the effect on total BAL, Salmonella, water content and pH. The results of this study showed that the addition of picung seeds and storage duration in tilapia can affect the total BAL, Salmonella, water content and pH, with the highest total BAL on the third day with a 60% picung seed paste concentration of 7,4 log CFU/g, negative Salmonella on day 6, then the moisture content value and pH value decreased until day 6
Evaluasi CPPB IRT pada UMKM Cake Lapis Legit di Kota Bandar Lampung Lita Lianti; Yasmin Latifah; Ilham Marvie
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.v2i2.1620

Abstract

The number of Small Enterprices is increasing and occurs in almost all regions of Indonesia, one of them is in Bandar Lampung City. One of the Small Enterprices in Bandar Lampung City which operates in the food production sector is the Small Enterprice Lapis Legit Cake. To ensure the safety of products distributed by a Small Enterprice, it is necessary to evaluate Good Manufacturing Practices for Home Industry Food Production (CPPB-IRT) and then the results of the evaluation can be used by the Small Enterprice to prepare for SPP-IRT certification so that products can be distributed legally, more widely and increase consumer trust. Data collection was carried out by a direct observation of the object being studied. Data analysis was carried out by comparing the conditions in the field with the CPPB-IRT form based on PERKA BPOM No HK.03.1.23.04.12.2207 of 2012. The evaluation results of the CPPB-IRT requirements showed that in the Small Enterprice Lapis Legit Cake there was 1 major non-conformity, 5 serious non-conformity and 2 critical non-conformities. The results of the IRTP assessment show that the Small Enterprice Lapis Legit Cake is at level IV, so the IRTP must carry out internal audits every day.
PENGARUH PERBEDAAN KONSENTRASI LARUTAN ASAM ASETAT (CH3COOH) TERHADAP KARAKTERISTIK FISIKOKIMIA GELATIN KEPALA AYAM BROILER Yosi Syafitri; Lita Lianti; Lailathul Fadhilah
Jurnal Sains dan Teknologi Pangan Vol. 9 No. 6 (2024): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/1v5zma94

Abstract

Gelatin menjadi salah satu produk pangan yang dimanfaatkan sebagai penstabil, pengemulsi, enkapsulan, bahan pembentuk film dan busa. Bahan baku pembuatan gelatin tertinggi berasal dari kulit dan tulang babi sebagai bahan baku. Salah satu bahan yang dapat digunakan sebagai sumber pembuatan gelatin yaitu unggas. Penelitian ini menggunakan metode ekstraksi yaitu metode asam, karena dinilai memiliki penilaian yang lebih efektif dan menghasilkan rendemen yang lebih tinggi dibandingkan dengan proses basa. Penelitian ini bertujuan untuk mengidentifikasi pengaruh konsentrasi larutan asam asetat terhadap karakteristik gelatin kepala ayam broiler. Penelitian ini disusun menggunakan metode Rancangan Acak Lengkap (RAL) dengan 3 variasi konsentrasi larutan asam asetat yaitu 2%, 4%, 6% selama 6 jam dengan pemanggangan oven suhu 60°C selama 48 jam. Analisis secara duplo karakteristik gelatin kepala ayam broiler, meliputi rendemen, kadar air, kadar abu, pH, viskositas, kekuatan gel, titik leleh dan titik gel. Gelatin yang dihasilkan memiliki Rendemen 2,22 – 3,01%, Kadar air 6,19 – 7,75%, Kadar abu 4,32 – 6,35%, pH 5,35 – 5,69, Viskositas 4,09 - 11,68 Mpa.s, Kekuatan gel 38,97 - 65,9 g bloom, Titik leleh 28 - 30°C dan Titik gel 13,75 - 17°C. Gelatin yang diproduksi dari kepala ayam broiler menggunakan pengaruh konsentrasi larutan asam asetat (CH3COOH) memiliki beberapa sifat yang mirip dengan gelatin komersial yang distandarkan SNI dan GMIA
Co-Authors Dina Fitryani Febryos Pernandes Sinaga Grace Sihombing Harmiansyah Ilham Marvie Lailathul Fadhilah Siti Fachria Rochmah Syahrizal Nasution Winni Nur Auli Yasmin Latifah Yosi Syafitri