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All Journal Jurnal Sains dan Teknologi Pangan Muhammadiyah Journal of Nutrition and Food Science (MJNF) JURNAL AGROINDUSTRI HALAL JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Jurnal Teknologi dan Mutu Pangan Nutrition Scientific Journal
Nurhamzah, Lutfi Yulmiftiyanto
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Energy Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Nursing Public Health Social Sciences

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ANALISIS PENERAPAN SISTEM HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA PROSES PEMBUATAN SNACK KAKTUS METE Nurhamzah, Lutfi Yulmiftiyanto; Sumaryanto, Heru; Susilowati, Prima Endang; Dahlan, Andi
Jurnal Sains dan Teknologi Pangan Vol 8, No 6 (2023):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i6.46116

Abstract

Tujuan penelitian ini untuk mengetahui penerapan sistem jaminan keamanan pangan (Good Manufacturing Practices, Standard Sanitation Operating Procedure, dan Hazard Analysis Critical Control Points) produk snack kaktus mete pada Industri Kecil Menengah (IKM) UD. Sederhana. Metode penelitian ini menggunakan survey, wawancara, observasi, dokumentasi, serta partisipasi langsung. Selama proses produksi terdapat beberapa penyimpangan pada penerapan GMP, diantaranya penyimpangan minor (lokasi dekat jalan raya), penyimpangan mayor (alat produksi kurang bersih), serta penyimpangan serius (tidak adanya fasilitas pencuci tangan di lokasi produksi). Penerapan SSOP memiliki penyimpangan diantaranya lokasi pengemasan yang berada dilantai dan beberapa peralatan yang sudah berkarat. Pada penerapan HACCP ditemukan 2 Critical Control Points (CCP) yaitu pada tahap penggorengan, karena suhu tidak mencapai titik didih dan minyak sudah berwarna coklat gelap. CCP kedua ditemukan pada tahap pengemasan yang tidak tertutup rapat. Hal ini disebabkan karena proses sealing tidak sempurna. Tindakan koreksi yang dilakukan pada CCP pertama yaitu mengukur suhu minyak menggunakan termometer serta mengganti minyak jika sudah berwarna coklat gelap. Sedangkan, tindakan koreksi untuk CCP kedua yaitu dilakukan sealing ulang jika tidak tertutup rapat supaya produk dikemas dengan sempurna dan menghasilkan produk kaktus mete dengan kualitas baik, sehingga dapat disimpulkan bahwa IKM UD. Sederhana belum menerapkan sistem jaminan pangan yang baik.
Stabilitas antioksidan ekstrak teripang hitam (Holothuria atra) terhadap suhu dan lama pemanasan Nurhamzah, Lutfi Yulmiftiyanto; Agustini, Tri Winarni; Fahmi, A. Suhaeli
Nutrition Scientific Journal Vol 1, No 1 (2022)
Publisher : Program Studi Gizi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/nsj.v1i1.5897

Abstract

Holothuria atra merupakan salah satu biota laut yang mempunyai kandungan senyawa antioksidan. Senyawa antioksidan dalam proses pengolahannya dapat mengalami degenerasi karena beberapa faktor, yaitu suhu dan pH. Tujuan dari penelitian ini adalah untuk mengetahui kandungan senyawa antioksidan dan potensi teripang hitam sebagai sumber pangan sehat. Proses ekstraksi dilakukan dengan maserasi menggunakan pelarut etanol 96%. Penelitian ini menggunakan suhu pemanasan (60⁰C dan 90⁰C) dan lama pemanasan (30 menit, 60 menit, 90 menit). Stabilitas senyawa antioksidan dilihat melalui uji DPPH (IC50), Fenol, dan Flavonoid. Data parametrik dianalisis dengan ANOVA. Hasil uji metabolit sekunder H. atra yaitu, antioksidan dengan nilai IC50 97,63±2,78, fenolik 3,13±0,096 mgGAE/g, flavonoid 1,72±0,091 mg/g. Nilai IC50 turun melebihi 50% pada perlakuan suhu 90⁰C selama 30 menit yaitu sebesar 321,84±11,82 ppm, nilai fenol turun melebihi 50% pada perlakuan suhu 90⁰C selama 30 menit yaitu sebesar 1,21±0,006 ppm, nilai flavonoid turun melebihi 50% pada perlakuan suhu 60⁰C selama 90 menit yaitu sebesar 0,67±0,008. Kandungan antioksidan pada teripang hitam memiliki potensi sebagai pangan fungsional yang bermanfaat bagi kesehatan.
Karakteristik Organoleptik Brownis Berbahan Tepung Komposit Terigu dan Ubi Jalar Kuning Ghaffar, Mufti; Nurhamzah, Lutfi Yulmiftiyanto
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.v3i1.4247

Abstract

Brownis are a cake product that is widely consumed by the public, and is prepared traditionally. Brownis tend to contain unbalanced nutrients. So it is considered a food that has little health benefits. One way to increase the nutritional value of Brownis is to substitute other ingredients that have complete nutritional content, namely yellow sweet potato flour. It is known that yellow sweet potatoes contain carbohydrates, minerals, antioxidants and fiber. This research aims to determine the effect of the percentage of yellow sweet potato on organoleptic test results in terms of color, aroma, taste, texture and appearance. The method used is the hedonic test to determine the level of preference and the best formulation. The hedonic scale uses a score of 1: dislike very much, 2: dislike, 3: neutral, 4: like, and 5: like very much. Formulation of brownie products with substitution percentages for yellow sweet potato, namely 0%, 25% and 50%. Based on the research results, the 25% yellow sweet potato flour substitution formulation was the product most preferred by panelists based on the hedonic value of taste, texture, appearance and color. So it can be concluded that the brownie product with the addition of 25% yellow sweet potato is the best formulation in this study. This research contributes to providing practical solutions to improve the nutritional value of brownis products.
EKSPLORASI SENYAWA BIOAKTIF TERIPANG HITAM Holothuria atra ASAL PANTAI PANGANDARAN DAN POTENSINYA SEBAGAI ANTIJAMUR PRODUK PANGAN : Exploration Of Bioactive Compounds Of Black Sea Cucumber (Holothuria atra) and Its Potential as Antifungal Food Product Nurhamzah, Lutfi Yulmiftiyanto
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 6 No. 02 (2024): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v6i02.4183

Abstract

Black sea cucumbers (Holothuria atra.) live in Indonesian waters, especially on the coast of Pangandaran district. Black sea cucumbers are believed to contain bioactive compounds that can have a positive impact on health. Bioactive compounds found in sea cucumbers in several regions in Indonesia have the potential to act as antifungals in food products. Information regarding the potential bioactive compounds of black sea cucumbers (H. atra) in Pangandaran district waters has not been reported. This research aims to determine the bioactive compounds of H. atra in Pangandaran district and their potential as anti-fungal food products. Fresh sea cucumber samples were prepared by removing the entrails, then cutting into 1x1 cm cubes. The black sea cucumbers are then macerated using three types of solvents separately. The three types of solvents used are ethanol, ethyl acetate and n-hexane in a ratio of 1:4. Black sea cucumbers are macerated for 3x24 hours. After that, the extract was evaporated using a rotary evaporator to obtain pure extract. The extract was then calculated for yield, analysis of water content, saponins, flavonoids, phenols, alkaloids and triterpenoids. Calculation of the yield results showed that ethanol was higher, namely 4.9%, while the extract yield using ethyl acetate solvent was 0.28% and the extract yield using n-hexane solvent was 0.75%. The bioactive compounds contained in sea cucumber extract using ethanol, ethyl acetate and n-hexan solvents include flavonoids, phenols and saponins. This shows that sea cucumber extract has the potential to be used as a natural antifungal for food products.
Potensi Tiwul dalam Upaya Diversifikasi Pangan serta Perkembangan Inovasinya Sebagai Pangan Fungsional Defri, Ifwarisan Defri; Nurhamzah, Lutfi Yulmiftiyanto; Natasyari, Dea Dinda Sendy; Lestari, Intan Putri Cindy; Putra, Andre Yusuf Trisna
Muhammadiyah Journal of Nutrition and Food Science (MJNF) Vol 3, No 1 (2022): Muhammadiyah Journal of Nutrition and Food Science (MJNF)
Publisher : Faculty of Medicine and Health Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/mjnf.3.1.17-26

Abstract

Tiwul merupakan salah satu produk pangan tradisional lokal Indonesia yang terbuat dari ubi kayu. Kandungan nutrisi tiwul sangat bagus dan berpotensi sebagai pangan fungsional karena tiwul mengandung serat yang tinggi dan kalori rendah. Tujuan dari penulisan artikel ini adalah memberikan informasi terkait dengan tiwul sebagai bahan pangan diversifikasi dari singkong yang sehat, kandungan nutrisi seperti serat kasar, indeks glikemik, dan pati resisten, serta potensi tiwul sebagai pangan fungsional.  Metode dalam penelitian ini adalah literature review terkait penelitian tiwul dan produk olahannya. Literature didapatkan pada media internet, google scholar, dan researchGate. Data yang digunakan adalah data sekunder seperti hasil analisis kimia tiwul. Kriteria literature yang digunakan pada jurnal ini yaitu yang membahas mengenai tiwul/beras siger, pangan lokal, pangan fungsional, serta hasil analisis kimia pada produk olahan singkong. Hasil dari penulisan artikel ini yaitu, telah diketahui berbagai macam varian produk tiwul instan, indeks glikemik tiwul yang rendah, yaitu berkisar 34 hingga 37. Angka tersebut menunjukan kandungan indeks glikemik pada tiwul rendah. Perbedaan kandungan indeks glikemik berkaitan dengan nilai daya cerna pati dan kandungan serat kasar.  Kandungan indeks glikemik dan daya cerna yang rendah menjadikan produk tiwul berbagai varian menjadi produk turunan singkong yang sehat dan berpotensi sebagai pangan fungsional.
Analisis Titik Kritis Keharaman Produk Tutug Oncom Nurhamzah, Lutfi Yulmiftiyanto; Husnul, Nisatami; Ghaffar, Mufti
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.13540

Abstract

Food producers' readiness for halal certification needs to pay attention to many aspects. Tutug oncom is a product made from oncom which is made from peanut meal, then fermented for 7 days using Rhizopus sp. This research aims to determine the critical point for harmfulness of tutug oncom. Data was collected by conducting observations, interviews with producers, and documentation, as well as making adjustments to the halal-related guidelines that apply in Indonesia. The results of this research are: 1) oncom raw materials are the critical point of haram because they do not have a halal certificate, especially since oncom uses bacterial culture during the fermentation process, 2) sautéing and roasting are the critical points of haram in the production process, because there are several other spices that are not yet guaranteed halal, 3) no critical points are found on production equipment, this is because the equipment is kept in a clean, closed condition, and is always replaced if something is broken. Based on the results of our research, it shows that foods that are commonly consumed daily may have the potential to have a critical point for harmfulness both in the ingredients and the processing process.
PENGAPLIKASIAN EDIBLE FILM BERBASIS PATI SINGKONG YANG DIPERKAYA TEPUNG DAUN KELOR PADA PENYIMPANAN BUAH JERUK Ghaffar, Mufti; Nurhamzah, Lutfi Yulmiftiyanto; Pebrianti, Suci Apsari; Listyawardhani, Yana
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.5107

Abstract

Various approaches have been developed to address the issue of fruit deterioration during storage, including packaging technology. Among these, the use of edible coatings has gained increasing attention. The method of this study was a laboratory experimental research with a completely randomized design with two replications. This study aimed to evaluate the effectiveness of a cassava starch-based edible coating enriched with moringa leaf flour in preserving the quality and extending the shelf life of citrus fruits during storage at room temperature. The experiment was carried out in three stages: (1) preparation of edible coatings with varying concentrations of moringa leaf flour (0%, 1%, 2%, and 3%), (2) application of the coatings to citrus fruits, and (3) observation of fruit quality over a 21-day storage period. The parameters assessed included weight loss, moisture content, firmness, and sensory attributes such as color, aroma, texture, and flavor. A Completely Randomized Design (CRD) was employed with two replications. The results indicated that the edible coating treatments effectively reduced the rate of physical quality degradation in citrus fruits. In particular, the treatment with 3% moringa leaf flour (F3) resulted in the lowest weight loss and the highest firmness by day 14. Additionally, the peel color of fruits in the F3 treatment remained more stable compared to the control. This study concludes that, although no significant differences were observed in moisture content among the treatments, the application of the edible coating was effective in better preserving the sensory quality of the fruits.
Karakteristik Organoleptik Brownis Berbahan Tepung Komposit Terigu dan Ubi Jalar Kuning: Organoleptic Characteristics of Brownis Made from Wheat and Yellow Sweet Potato Composite Flour Ghaffar, Mufti; Nurhamzah, Lutfi Yulmiftiyanto
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.v3i1.4247

Abstract

Brownis are a cake product that is widely consumed by the public, and is prepared traditionally. Brownis tend to contain unbalanced nutrients. So it is considered a food that has little health benefits. One way to increase the nutritional value of Brownis is to substitute other ingredients that have complete nutritional content, namely yellow sweet potato flour. It is known that yellow sweet potatoes contain carbohydrates, minerals, antioxidants and fiber. This research aims to determine the effect of the percentage of yellow sweet potato on organoleptic test results in terms of color, aroma, taste, texture and appearance. The method used is the hedonic test to determine the level of preference and the best formulation. The hedonic scale uses a score of 1: dislike very much, 2: dislike, 3: neutral, 4: like, and 5: like very much. Formulation of brownie products with substitution percentages for yellow sweet potato, namely 0%, 25% and 50%. Based on the research results, the 25% yellow sweet potato flour substitution formulation was the product most preferred by panelists based on the hedonic value of taste, texture, appearance and color. So it can be concluded that the brownie product with the addition of 25% yellow sweet potato is the best formulation in this study. This research contributes to providing practical solutions to improve the nutritional value of brownis products.
Co-Authors andi Dahlan Defri, Ifwarisan Defri Fahmi, A. Suhaeli Ghaffar, Mufti Heru Sumaryanto Husnul, Nisatami Lestari, Intan Putri Cindy Listyawardhani, Yana Mufti Ghaffar Natasyari, Dea Dinda Sendy Pebrianti, Suci Apsari Prima Endang Susilowati Putra, Andre Yusuf Trisna Tri Winarni Agustini