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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian JURNAL AGROINDUSTRI HALAL Karimah Tauhid
Siti Nurlaela, Raden
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Neuroscience Public Health Social Sciences Other

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Analysis Of Microbial and Chemistry Contamination Thai Tea Drink in Junior High School Rohmayanti, Titi; Indiana Janet; Siti Nurlaela, Raden
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 2 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i2.10326

Abstract

Thai Tea drink is the current favorite drink of the current millennial generation. Thai Tea beverage products are usually sold in places that are easily accessible to consumers, such as on the side of the highway. This thing makes Thai Tea beverage products have potential to become a medium for foreign object to enter the body if they are not processed properly. This study aims to determine the safety of Thai Tea beverage products that are sold around junior high schools in Central Bogor District. This study used seven samples taken from 7 junior high schools in seven different sub-districts and used a purposive sampling method. Product analysis was carried out twice, including testing the microbial contamination levels of Total Plate Number, Coliforms, Escherichia coli, heavy metal lead chemical contamination and sucrose content in Thai Tea drinks. Research is also supported by field observations and interviews. The research showed that all samples of Thai Tea drinks contained TPC microbial contamination that exceeded the standard, twelve repetition were contaminated with coliform bacteria and Escherichia coli, all repetition were not detected by heavy metal lead contamination and the sucrose content of all repetition did not exceed the maximum daily sugar intake limit.
Karakteristik Senyawa Bioaktif dan Profil Sensori Permen Keras Berbasis Tamarillo (Solanum betaceum cav) Hastuti, Arti; Nurhalimah, Siti; Siti Nurlaela, Raden; Sonia Irli, Sosa
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 9, No 2 (2025): December 2025
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v9i2.25630

Abstract

Hard candy is a solid product made from sugar with or without the addition of sweeteners and other food additives. This study aims to diversify local food processing of hard candy making with the addition of tamarillo juice. The experimental design used in this study was a completely randomized design (CRD) with one factor, namely the amount of tamarillo juice with 4 treatment levels (0%, 10%, 15%, and 20%) with two replications. The chemical characteristics test of tamarillo juice hard candy was carried out including water content, ash content, and reducing sugar. Sensory and hedonic quality characteristic tests Determination of selected products aims to obtain hard candy products with the best treatment which will then be tested for saccharose and antioxidant activity. The addition of tamarillo juice concentration to hard candy affects water content, ash content and reducing sugar in all treatments. The sensory quality of the candy shows a color that tends to orange, sweet and sour taste, hard texture and a distinctive tamarillo aroma. The hedonic test showed that panelists liked the color, sweet taste, aroma and texture. Hard candy with the addition of the selected tamarillo juice concentration, namely the addition of tamarillo juice concentration of 10% with chemical test results of water content of 0.51%, ash content of 0.25% and reducing sugar of 8.90% which was then tested for saccharose and antioxidant activity. The results of the saccharose test were obtained at 64.56% and antioxidant activity was 1.388mg/L which is categorized as weak.
Kajian Literatur Aktivitas Air (Aw), Isoterm Sorpsi Lembab (ISL), dan Daya Simpan Beras Analog Berbasis Mocaf Nursafa, Alsya; Siti Nurlaela, Raden; Nurhalimah, Siti
Karimah Tauhid Vol. 5 No. 3 (2026): Karimah Tauhid
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/karimahtauhid.v5i3.23004

Abstract

Beras analog berbahan dasar Tepung Singkong Modifikasi (Mocaf) memiliki peran strategis dalam upaya diversifikasi pangan nasional. Namun demikian, stabilitas simpan produk ini masih menjadi tantangan utama akibat sifat higroskopis bahan penyusunnya. Penelitian ini bertujuan untuk mengevaluasi keterkaitan antara aktivitas air (Aw), isoterm sorpsi lembab (ISL), dan umur simpan beras analog berbasis Mocaf melalui kajian literatur terstruktur terhadap publikasi ilmiah pada periode 2015–2025. Data dikumpulkan dari berbagai basis data ilmiah menggunakan kata kunci yang relevan dan dianalisis secara sintesis naratif. Hasil kajian menunjukkan bahwa beras analog berbasis Mocaf umumnya mengikuti pola isoterm sorpsi lembab tipe II, yang ditandai dengan peningkatan tajam kadar air kesetimbangan pada kelembaban relatif lingkungan di atas 70%. Zona kritis aktivitas air teridentifikasi pada kisaran 0,6–0,7, yang berpotensi memicu pertumbuhan mikroba serta penurunan mutu fisik produk. Kondisi ini menunjukkan bahwa stabilitas dan daya simpan beras analog sangat dipengaruhi oleh pengendalian kadar air awal serta kemampuan sistem pengemasan dalam menghambat perpindahan uap air dari lingkungan. Dengan demikian, karakterisasi aktivitas air (Aw) dan isoterm sorpsi lembab menjadi parameter kunci dalam perancangan sistem pengemasan yang efektif untuk memperpanjang daya simpan beras analog berbasis Mocaf.
Co-Authors Hastuti, Arti Indiana Janet Nursafa, Alsya Siti Nurhalimah Sonia Irli, Sosa Titi Rohmayanti