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All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Jurnal Teknologi Pangan dan Industri Perkebunan
Dwi Hastuti, Ningrum
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Agriculture, Biological Sciences & Forestry Other

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Pendampingan Kelompok Usaha Stik Nanas dalam Standarisasi Kemasanuntuk Meningkatkan Daya Saing Kamil, Firmanilah; Nova Zulfahmi, A.; Dwi Hastuti, Ningrum
Literasi Jurnal Pengabdian Masyarakat dan Inovasi Vol 3 No 1 (2023)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang Jl. Rangga Sentap, Dalong Sukaharja, Ketapang 78813. Telp. (0534) 3030686 Kalimantan Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/literasi.v3i1.1419

Abstract

In addition to producing food products that are safe for consumption, food producers are also required to produce high quality products to meet consumer satisfaction. However, in reality, there are still many economic actors who do not understand how to improve and maintain the quality of their products. The second problem found by researchers in the pineapple stick business group is the lack of attractiveness of the product packaging offered. The purpose of this service activity in the form of training and mentoring is to help partners, in this case the pineapple stick production business group, to determine good packaging to extend shelf life, determine product packaging designs that can attract consumers' attention, and help business groups obtain NIB. Problem solutions are carried out in two stages of activity, namely preparation and implementation. The preparation stage is carried out with pre-survey activities, socialization and coordination of activities, preparation of work programs, preparation of training modules, and preparation of facilities and infrastructure during training and mentoring. The implementation phase is carried out in the order of socialization activities and assistance in the use of packaging materials, packaging design training and assistance, business group legality assistance, and ends with monitoring and evaluation.
PENGARUH PENAMBAHAN IKAN RUCAH PADA PEMBUATAN OPAK SINGKONG TERHADAP SIFAT FISIKOKIMIA Nova Zulfahmi, A.; Yuniarti, Yuyun; Assrorudin, Assrorudin; Dwi Hastuti, Ningrum; Cholid, Irfan
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.v1i2.1392

Abstract

Opak (cassava crackers) in general contains a lot of carbohydrates. To increase the nutritional value of opak, one of them is by adding trash fish which is quite rich in protein. This study aims to determine the effect of adding trash fish with different concentrations in the manufacture of opak crackers on the physicochemical properties. This study used an experimental method with a RAL experimental design in a laboratory. Sensory testing found that the more concentration of trash fish added, the more favored the panelists with the R3 treatment on average received. Tests for protein and water content produced linear data. The more fish content, the higher the protein content and water content. The highest water and protein content in the R4 treatment was 12.58% and 6.91%, respectively. The highest swelling power (except the control) in treatment R2 was 81.16%, while the least absorption in treatment R4 was 14.11%. These results indicated that the addition of trash fish had a significant effect on the physicochemical properties of opak
Analisis Kelayakan Finansial Usaha Roti Labu Kuning Di Kabupaten Ketapang Kalimantan Barat Arianti, Ira; Dwi Hastuti, Ningrum; Cholid, Irfan; Mamel Lahagu, Jovan
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v2i2.1398

Abstract

The addition of yellow pumpkin to the bread making process is a form of product innovation aimed at reducing the use of flour and increasing the use of pumpkin and adding nutritional value to the product. Therefore the financial analysis of the yellow pumpkin bread business is of particular important. It was revealed that the Break Even Points was 4155 packs. the Net Present Value was positive of Rp 104.917.412, the Internal Rate of Return was 39% greater than the MARR, The B/C Ratio was 1.46 and the Payback Period of 2.2 years did not exceed the planned business period.. Therefore, based on the financial analysis, the yellow pumpkin bread business is feasible and worth to develop.
Pengaruh Perbedaan Bahan Pengemas Terhadap Mutu Sensoris Amplang Selama Penyimpanan Nova Zulfahmi, A.; Martanto, Martanto; Cholid, Irfan; Dwi Hastuti, Ningrum
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.v1i2.1430

Abstract

The decrease in purchasing power of the community has led to many unsold amplang crackers, which often suffer from physical and sensory damage. Physical damage includes a loss of crispy texture, while sensory damage includes a stale aroma and taste, as well as a brownish appearance. To prolong the shelf life of amplang crackers, packaging is needed. The packaging materials used in this study are PP, PET, and aluminum foil. The objective of this research is to determine the effect of different packaging materials on the sensory quality of amplang crackers during storage. The results show that in the sensory test, aluminum foil packaging received the highest score for aroma, which was 6.5, indicating a preference. The taste parameter also scored the highest with aluminum packaging, at 6.5. Meanwhile, the texture and color parameters obtained the best scores with aluminum packaging, with scores of 6.8 and 7.5, respectively. In conclusion, the research finds that aluminum foil packaging is the best way to maintain the sensory quality of amplang crackers during a 40-day storage period.
Uji Organoleptik (Sensori) dan Kadar Air Pembuatan Cookies dengan Penambahan Tepung Biji Nangka (Artocaprus heteroypllus) Selvianti, Isye; Dwi Hastuti, Ningrum; Indriawan, Rois
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 4 No 1 (2024)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v4i1.1670

Abstract

Cookies are cakes made from flour which are generally made from wheat flour, powdered sugar, chicken eggs, vanilla, margarine, cornstarch, baking powder and instant milk powder, but often along with the increasing need for wheat flour it has an impact on the level of consumption of wheat. in Indonesia is not sufficient. Efforts are being made to minimize the use of wheat flour by means of substitution, one of which is by substituting jackfruit seed flour. The purpose of this research is to determine the level of preference for cookies with the addition of jackfruit seed flour and water content using various methods (p0= 100g : 0g), (P1= 100g: 40g), (P2= 100g : 50g) and (P3= 100g: 60g). The results obtained using the organoleptic test for color, aroma, taste and texture. In color, the best value was found in treatment P2, namely 7.32%, aroma was found in treatment P3, namely 7.24%, taste was found in treatment P1, namely 7.96%, and on the texture the highest value was found in treatment P2, namely 7.68%. In the water content test, the highest value was found in treatments P1 and P2, namely 16%.
Pengaruh substitusi kulit udang dan tepung tapioka terhadap karakteristik sensoris dan fisikokimia kerupuk daun kelor: The effect of shrimp shell and tapioca flour substitution on the sensory and physicochemical characteristics of moringa leaf crackers Indriawan, Rois; Dwi Hastuti, Ningrum; Assrorudin; Agustin, Leli
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6349

Abstract

Crackers are a type of dry, crispy snack typically made from starchy ingredients, particularly tapioca flour, due to its high starch content. However, utilizing food waste such as shrimp shells can add nutritional value while also supporting sustainable practices. Shrimp shells, a by-product of shrimp processing, contain significant levels of crude protein (25–40%), calcium carbonate (45–50%), and chitin (15–20%), making them a potential functional ingredient. This study aimed to investigate the effect of substituting shrimp shells and tapioca flour on the sensory and physicochemical characteristics of Moringa leaf crackers. The experiment was conducted using four formulations: KKU0 (0% shrimp shell: 100% tapioca), KKU1 (5%: 95%), KKU2 (10%: 90%), and KKU3 (15%: 85%). Sensory evaluations (hedonic tests) assessed color, aroma, taste, and texture, while physicochemical analyses focused on expansion (bloomability) and oil absorption. The sensory results showed that KKU3 (15% shrimp shell) had the highest preference scores: color 3.84, aroma 4.04, taste 4.36, and texture 4.52, indicating favorable consumer acceptance. However, the best physicochemical properties were observed in KKU0, with the highest bloomability (0.84%) and lowest oil absorption (0.136%), suggesting that higher shrimp shell content reduces these physical qualities. The conclusion of this study is that the substitution of shrimp shells can improve sensory acceptance, but may reduce physicochemical properties such as expansion ratio and oil absorption in moringa leaf crackers.
Co-Authors Agustin, Leli Arianti, Ira Assrorudin Assrorudin, Assrorudin Indriawan, Rois irfan cholid Kamil, Firmanilah Mamel Lahagu, Jovan Martanto . Nova Zulfahmi, A. Selvianti, Isye Yuyun Yuniarti, Yuyun