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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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Journal : Communication in Food Science and Technology

 1 
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.
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