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All Journal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Jurnal Pusat Akses Kajian Pangan dan Gizi Journal of Food and Agricultural Product Jurnal Teknologi Pangan dan Industri Perkebunan Sriwijaya Foodtech Journal
Defira, Citra
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Public Health Social Sciences

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Pengaruh Penambahan Tepung Beras Merah terhadap Karakteristik Kue Telur Gabus Sari, Yulina; Syafutri, Merynda Indriyani; Syaiful, Friska; Lidiasari, Eka; Parwiyanti, Parwiyanti; Defira, Citra
Jurnal Pustaka Padi (Pusat Akses Kajian Pangan dan Gizi) Vol 3 No 1 (2024): Pusat Kajian Pangan dan Gizi
Publisher : Pustaka Galeri Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55382/jurnalpustakapadi.v3i1.694

Abstract

Penelitian bertujuan untuk mempelajari pengaruh perbandingan tapioka dan tepung beras merah terhadap karakteristik fisikokimia dan sensoris kue telur gabus. Penelitian menggunakan Rancangan Acak Lengkap (RAL) non Faktorial, dengan perlakuan yaitu perbandingan tapioka dan tepung beras merah (A). Setiap perlakuan diulang 3 kali. Hasil penelitian menunjukkan bahwa peningkatan konsentrasi tepung beras merah secara nyata meningkatkan nilai kekerasan, kadar abu, dan kadar serat kasar, tetapi secara nyata menurunkan kecerahan (lightness) dan kadar air kue telur gabus. Kue telur gabus dengan perbandingan tapioka : tepung beras merah (80% : 20%) merupakan perlakuan terbaik berdasarkan uji hedonik (karakteristik sensoris), dengan nilai rata-rata kadar air 4,91%, kadar abu 1,37%, dan kadar serat kasar 4,87%.
ANALISIS PINDAH PANAS PADA STERILISASI MINUMAN SUSU ULTRA HIGH TEMPERATURE (UHT) DI PT.ZYX Widyasaputra, Reza; Tamam, Badrut; Nandiwilastio, Novan; Defira, Citra
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 1 No 2 (2021)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v1i2.1389

Abstract

As perishable food, the sterilization process in milk was essential to obtain long shelf life. In industry, sterilization process was performed using high temperature in very short time. This process was known as Ultra High Temperature (UHT). UHT sterilization process could be done with Tubular Heat Exchanger (THE) or Plate Heat Exchanger (PHE). This research was aimed to compare the heat transfer rate from THE and PHE in PT.ZYX milk sterilization plant. Based on analysis, heat transfer rate of PHE was higher than THE. Both of them were using hot water as medium. The simulation with steam as heat transfer medium showed that the heat transfer rate was not much different with hot water in THE.
PEMBUATAN TEH CELUP BAWANG DAYAK  (Eleutherine palmifolia) DAN DAUN SIRSAK (Annona muricata L.) DENGAN APLIKASI PENGERINGAN Syafutri, Merynda I; Priyanto, Gatot; Santoso, Budi; Akbar Nur Ichsan, Onne; Defira, Citra; Fitri Jayanti, Herda; Sugito
Sriwijaya FoodTech Journal Vol 1 No 01 (2024): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh suhu pengeringan dan lama waktu penyeduhan terhadap hasil seduhan teh celup kombinasi bawang dayak dan daun sirsak, penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan dua faktor perlakuan dan diulang sebanyak tiga kali. Faktor A merupakan suhu pengeringan (50oC, 55oC dan 60oC). Faktor B merupakan lama waktu penyeduhan (5 menit, 10 menit dan 15 menit). Parameter yang diamati yaitu karakteristik fisik (warna L*, a*, b*) dan karakteristik kimia (pH, aktivitas antioksidan, total fenol, flavonoid). Hasil penelitian ini menunjukkan bahwa suhu pengeringan, lama waktu penyeduhan dan interaksi keduanya berpengaruh nyata terhadap lightness, greenness, yellowness, pH, aktivitas antioksidan, total fenol, dan flavonoid. Perlakuan terbaik dipilih berdasarkan tingginya kandungan senyawa fitokimia pada seduhan teh kombinasi bawang dayak dan daun sirsak. Teh kombinasi bawang dayak dan daun sirsak dengan suhu 50oC dan lama waktu penyeduhan 15 menit sebagai perlakuan terbaik dengan pH 5,21, aktivitas antioksidan 21,19 ppm, dan total fenol 6,6 GAE/mL.
Pengaruh Jenis Ikan terhadap Rendemen, Mutu Sensori, dan Tingkat Penjualan Pindang di Unit Pengolahan Ikan X Jembrana Wahyuni, Ni Gusti Ayu Putu Intan Sri; Defira, Citra; Putri, Satiti Kawuri; Khairunnisa, Anis
Sriwijaya FoodTech Journal Vol 1 No 01 (2024): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian

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Abstract

Unit Pengolahan Ikan X merupakan salah satu usaha kecil dan menengah (UKM) yang fokus pada produksi ikan pindang. Penelitian ini bertujuan untuk mengevaluasi pengaruh jenis ikan terhadap rendemen, mutu sensori, dan tingkat penjualan pindang di Unit Pengolahan Ikan X. Penelitian ini menggunakan empat jenis ikan pindang yakni tongkol (P1), cakalang (P2), lemuru (P3), dan slengseng (P4). Penelitian dilakukan menggunakan rancangan acak lengkap (RAL) dengan satu faktor perlakuan, yaitu perbedaan jenis ikan, dan melibatkan analisis rendemen, mutu sensori, serta tingkat penjualan selama tujuh hari. Mutu sensori diuji menggunakan metode hedonik dengan 30 panelis konsumen. Hasil penelitian menunjukkan bahwa jenis ikan berpengaruh signifikan terhadap rendemen, mutu sensori, dan tingkat penjualan (p<0,05). Rata-rata rendemen tertinggi ditemukan pada P4 (82,04%), sedangkan P3 memiliki rendemen terendah (37,02%). Analisis mutu sensori menunjukkan bahwa P1 memiliki tingkat penjualan dan penerimaan tertinggi dalam atribut kenampakan, tekstur, rasa, dan aroma. Sementara itu, P2 menunjukkan tingkat penjualan dan penerimaan terendah untuk semua atribut sensori. Penelitian ini menyimpulkan bahwa jenis ikan memiliki pengaruh yang signifikan terhadap persentase rendemen, mutu organoleptik, dan tingkat penjualan terhadap produk pindang. Hasil ini dapat dijadikan acuan dalam memilih bahan baku dan strategi pengembangan produk untuk meningkatkan daya saing pasar.
Effect of Heating Duration in Free Fatty Acid and Sensory Quality of Palm Cooking Oil Trimulya, Agung; Defira, Citra; Khairunnisa, Anis
Sriwijaya FoodTech Journal Vol 2 No 01 (2025): Sriwijaya Foodtech Journal
Publisher : Prodi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v2i01.8

Abstract

Palm cooking oil is extensively used for frying in both domestic and industrial settings. However, prolonged heating at high temperatures can lead to chemical and sensory degradation, compromising oil quality and consumer safety. This study aims to evaluate the effect of heating duration on the formation of free fatty acids (FFA) and changes in sensory properties of palm cooking oil. A total of ten heating durations (0 to 270 minutes, at 30-minute intervals) were applied at a constant temperature of 200 °C. FFA levels were quantified using a titrimetric method based on SNI 7709:2019, and sensory analysis was performed by trained panelists. The results showed a significant (p < 0.05) linear increase in FFA content with prolonged heating, exceeding the safety threshold of 0.30% after 90 minutes. Sensory evaluations also revealed a marked decline in aroma, taste, and color starting from the 90-minute point. These changes are attributed to thermal oxidation, hydrolysis, and polymerization reactions that accelerate lipid breakdown. The findings suggest that palm oil should not be used for frying beyond 60–90 minutes at 200 °C to ensure compliance with safety standards and maintain sensory acceptability. This study provides a quantitative basis for determining critical usage limits of palm oil in high-temperature cooking applications.
Karakteristik Warna dan Viskositas Minyak Goreng Bekas dari Pedagang Gorengan di Kota Jambi Putri, Satiti Kawuri; Wulansari, Arnanti; Kurnia, Fitriyan; Nanda, Ririn Fatma; Defira, Citra; Khairunnisa, Anis; Putri, Satiti
Sriwijaya FoodTech Journal Vol 2 No 01 (2025): Sriwijaya Foodtech Journal
Publisher : Prodi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v2i01.9

Abstract

Minyak goreng sangat penting dalam pengolahan makanan sehari- hari terutama dalam teknik deep frying. Minyak goreng yang digunakan berulang oleh pedagang gorengan berisiko menurunkan kualitas fisik minyak. Studi ini mengkaji sifat fisik minyak goreng bekas yang digunakan sepuluh pedagang gorengan di Kota Jambi berdasarkan analisis warna dengan metode kolorimetri dan viskositas menggunakan metode viskometer rotasi (Brookfield). Survei deskriptif dilakukan pada sepuluh sampel minyak bekas pedagang gorengan di Kota Jambi. Hasil menunjukkan viskositas minyak bekas antara 48,0-106,8 cP dan warna dari kuning kecoklatan menjadi oranye gelap. Hal ini menandakan telah terjadi kerusakan minyak yang berpotensi menurunkan kualitas dan keamanan pangan.
Sifat Fisikokimia dan Sensoris Penyedap Rasa Alami Jamur Tiram dengan Perbedaan Perlakuan Pendahuluan Luthfia Azhari, Salsabila; Parwiyanti; Pratama, Filli; Malahayati, Nura; Sugito; Defira, Citra; Prayitno, Citra Pratiwi; Syafutri, Merynda Indriyani
Sriwijaya FoodTech Journal Vol 2 No 01 (2025): Sriwijaya Foodtech Journal
Publisher : Prodi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v2i01.14

Abstract

Penelitian ini bertujuan untuk mempelajari pengaruh perbedaan perlakuan pendahuluan terhadap sifat fisik, kimia dan sensoris penyedap alami jamur tiram. Penelitian menggunakan Rancangan Acak Lengkap non Faktorial dengan faktor perlakuan yaitu jenis perlakuan pendahuluan penghambat reaksi pencoklatan yang terdiri dari 5 taraf yaitu A1 (kontrol), A2 (blanching 70°C; 5 menit), A3 (perendaman dengan asam sitrat 0,5%; 10 menit), A4 (perendaman dengan natrium bisulfit 0,25%; 10 menit), dan A5 (perendaman dengan garam 2%; 10 menit). Hasil penelitian menunjukkan bahwa perbedaan perlakuan pendahuluan berpengaruh nyata terhadap rendemen, kadar abu, derajat putih dan mutu hedonik penyedap rasa alami jamur tiram. Perlakuan terbaik yaitu perlakuan dengan perendaman dalam natrium bisulfit 0,25% selama 10 menit dengan nilai rendemen 16,66%, derajat putih 70,53%, kadar air 8,33% (bb), kadar abu 8,18% (bb), kadar protein 5,97%, serta nilai skala mutu hedonik 2,56 (putih kecoklatan).
Diseminasi Teknologi Pembuatan Sabun Padat Organik di SMPIT Raudhatul Ulum Desa Sakatiga Kabupaten Ogan Ilir: Dissemination of Organic Hard Soap Making Technology at SMPIT Raudhatul Ulum Sakatiga Village, Ogan Ilir Regency Pratama, Filli; Syafutri, Merynda Indriyani; Defira, Citra; Lidiasari, Eka; Widowati, Tri Wardani; Syaiful, Friska; Sugito, Sugito; Tamrin, Tamrin; Pratiwi, Citra; Ichsan, Onne Akbar Nur
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 9 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i9.8655

Abstract

SMPIT Raudhatul Ulum is in Sakatiga Village, Ogan Ilir Regency, South Sumatra Province. One of the efforts to achieve the vision and mission, SMPIT Raudhatul Ulum collaborates with universities to improve and develop the quality of human resources, such as implementing community service activities related to the learning process. One of them is about the technology of making organic hard soap, which is part of chemistry learning. This community service activity aimed to provide knowledge, understanding, and training on the technology of making organic hard soap made from cucumber and coffee to teachers and students of SMPIT Raudhatul Ulum, Sakatiga Village, Ogan Ilir Regency. The method used was the lecture method, which was carried out through the delivery and explanation of material, accompanied by discussion, and the practice of making organic solid soap. The results showed that this activity could provide knowledge, understanding, and skills to the audience regarding organic hard soap made from cucumber and coffee powder, with an increase in the audience's understanding of organic hard soap of 26.02%, after the delivery of material and practice of making organic hard soap.
The Role of High Pressure Processing in Maintaining Microbiological Safety and Flavor of Fresh and Minimally Processed Foods: A Mini Review Prayitno, Citra Pratiwi; Defira, Citra; Ichsan, Onne Akbar Nur; Sujatmiko, Harumi; Saputra, Doris; Lestari, Windi; Aldoni, M.
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7236

Abstract

The microbiological safety of fresh food products is a crucial challenge in the food industry, mainly due to the high prevalence of pathogenic microorganisms such as Salmonella spp., Escherichia coli, and Listeria monocytogenes. At the same time, there is an increase in consumer demand for fresh products with optimal organoleptic and natural nutritional qualities. High-Pressure Processing (HPP), as a non-thermal processing technology, offers an innovative solution to these problems. This mini review aims to examined the basic principles of HPP, its effectiveness in inactivating microorganisms, and its impact on the sensory attributes of various fresh food products. Various studies show that HPP can significantly reduce the number of microbes while maintaining the organoleptic characteristics of fresh food products. Overall, HPP shows great potential as a future food processing technology that can bridge the need for safety and quality in fresh products. Keywords: High-Pressure Processing, food products, fresh food
APPLICATION OF SMART PRODUCTION AND DIGITAL EDUCATIONAL MARKETING TO STRENGTHEN THE COMPETITIVENESS OF MOCAF IN KWT GEMILANG II Andaiyani, Sri; Mavilinda, Hera Febria; Defira, Citra
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 9 No. 3 (2025): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v9i3.3030

Abstract

Food security is a major challenge for Indonesia, particularly due to its heavy reliance on imported food commodities. In this context, community groups such as the Women Farmers Group (Kelompok Wanita Tani/KWT) play an essential role in supporting local food self-sufficiency. This Community Service Program (PKM) under the Community Partnership Empowerment scheme was implemented with KWT Gemilang II in Palembang to improve the added value and competitiveness of mocaf flour as a local substitute for wheat. The program emphasized three aspects: enhancing production capacity, strengthening business management, and optimizing branding and digital marketing. Activities included training on digital business adoption, promotional content creation, and educational content marketing to raise consumer awareness of healthy local food. Smart production practices were introduced to increase efficiency and hygiene through the use of modern equipment such as sealers, ovens, mixers, and blenders. Branding and packaging improvements were also carried out, including logo, label, and design development aligned with the values of local food innovation. The results show improved knowledge of efficient and hygienic production, stronger brand identity, better digital marketing skills, and more professional packaging. Digital outreach has expanded through Instagram, WhatsApp Business, and Shopee. These achievements are expected to enhance competitiveness, strengthen local economic independence, and contribute to food security in South Sumatra.
Co-Authors Akbar Nur Ichsan, Onne Aldoni, M. Andaiyani, Sri Anis Khairunnisa, Anis Badrut Tamam Dwi Budi Santoso Eka Lidiasari Filli Pratama Fitri Jayanti, Herda Fitriyan Kurnia Gatot Priyanto Ichsan, Onne Akbar Nur Lestari, Windi Luthfia Azhari, Salsabila Mavilinda, Hera Febria Merynda Indriyani Syafutri Nanda, Ririn Fatma Novan Nandiwilastio Nura Malahayati Parwiyanti Parwiyanti Parwiyanti, Parwiyanti Pratiwi, Citra Prayitno, Citra Pratiwi Putri, Satiti Reza Widyasaputra Saputra, Doris Satiti Kawuri Putri SUGITO Sugito - Sujatmiko, Harumi Syafutri, Merynda I Syaiful, Friska Tamrin Tamrin Tri Wardani Widowati Trimulya, Agung Wahyuni, Ni Gusti Ayu Putu Intan Sri Wulansari, Arnanti Yulina Sari, Yulina