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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Agroindustri Journal of Technology and Food Processing (JTFP) Indonesian Journal of Food Technology
Raharditya, Carantia
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Electrical & Electronics Engineering Energy Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Other

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KAJIAN KEAMANAN PANGAN INDUSTRI TAHU KALIPUTIH BERDASARKAN HYGIENE DAN SANITASI DI KECAMATAN PURWOKERTO TIMUR Faizah; Erawati, Rara; Raharditya, Carantia; Rini, Poppy Ambar; Hafizhi, Alif; Fauziyyah, Yumna Nurul; Muzakiyah, Lukvinda Asfi; Latifasari, Nurul
Journal of Technology and Food Processing (JTFP) Vol. 4 No. 02 (2024): Juli
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v4i02.1539

Abstract

Tofu is a staple food in Indonesia, widely consumed and produced by small and medium-scale industries using simple methods. However, these industries face significant food safety challenges, primarily due to producers' limited knowledge and skills in hygiene and sanitation practices. This study was conducted in a small-scale tofu industry in Kaliputih Village, Banyumas Regency, to assess food safety practices related to personal hygiene, food hygiene, sanitation, raw material quality, processing room layout, and waste management. The findings revealed inadequate personal hygiene practices, including handwashing and the use of clean clothing. Equipment and raw material washing processes did not meet hygiene standards, and the processing room layout increased the risk of cross-contamination. The use of unsafe well water and improper wastewater treatment practices contributed to environmental pollution. Additionally, the tofu industry lacked a valid business license, raising legal and operational risks. Proposed solutions include implementing stricter sanitation practices, using clean water, improving wastewater treatment, and obtaining official permits to enhance food safety standards and protect consumer health. This study aims to contribute to improving tofu industry practices and ensuring the safety of its products for consumption.
Effect of Adding Hydrocolloid as A Stabilizer on The Rheological Properties and Total Lactic Acid Bacteria of Yogurt Drinks During Cold Storage Latifasari, Nurul; Kurniawati, Ajeng Dyah; Naufalin, Rifda; Raharditya, Carantia
Jurnal Ilmu-Ilmu Peternakan Vol. 34 No. 3 (2024): December 2024
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2024.034.03.10

Abstract

Carboxymethyl cellulose (CMC) is the most common hydrocolloid used in yogurt drinks. Yogurt drink is a fermented milk product that has many benefits and involves the addition of water to reduce the total dissolved solids in yogurt; thus, yogurt is not too thick and often forms two phases if it is left for too long. Therefore, adding hydrocolloids, such as CMC, is necessary to improve yogurt drink products that have low stability. Hence, the purpose of this research was to study and evaluate the rheological properties and total lactic acid bacteria of yogurt drink formulations with the addition of CMC as an emulsifier in terms of viscosity, total titratable acid content, pH, total dissolved solids, and total lactic acid bacteria (LAB). The first factor was the addition of the stabilizer CMC at six concentrations: 0, 0.1, 0.3, 0.5, 0.7, and 0.9%. The second factor was the storage duration at a cold temperature, with two levels from day 0 until day 15. The results showed that adding stabilizing agents in the form of CMC at concentrations of 0.1–0.9% (w/v) can increase the physical stability by increasing the viscosity of stirred yogurt. The addition of various concentrations of CMC to the stirred yogurt significantly affected the viscosity, pH, titratable acidity, and soluble solids content. The total LAB content at 0.7% and 0.9% increased at the beginning of the storage process but decreased as the storage time increased because of the secondary metabolites produced and the lack of nutrients as substrates.
Extraction of Cardamom Seeds Using the Microwave Assisted Extraction (Mae) Method and Phytochemical Testing Latifasari, Nurul; Raharditya, Carantia; Wulandari, Devi; Raharja, Giovani; Lestari, Diandra Citra
Indonesian Journal of Food Technology Vol 3 No 2 (2024): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2024.3.2.14532

Abstract

Cardamom (Amomum cardamomum) is a plant from the Zingiberaceae family which is used as a spice and medicine. Productivity in Indonesia reaches 124,766 tonnes per year, with exports increasing to 10,462 tonnes in 2021. Cardamom seeds contain bioactive compounds such as phenols, tannins, terpenoids, flavonoids and sterols which have antioxidant and antibacterial properties. To maximize its use, extraction of bioactive compounds from cardamom seeds needs to be carried out, and the Microwave Assisted Extraction (MAE) method is considered more efficient than conventional methods. This study aims to determine the effect of the type of solvent (polar, semi-polar and non-polar) and the length of extraction time using the MAE method on the content of bioactive compounds (flavonoids, phenols, tannins, alkaloids and saponins) in cardamom seed simplicia to determine the optimal extraction combination. In this research, cardamom seeds were extracted using various types of solvents (aquades, ethyl acetate, N-hexane) and extraction times (5, 7, 9 minutes). The results showed that the MAE method was effective for extracting phenolic compounds and alkaloids, but failed to identify flavonoids, tannins or saponins. Tests show that extraction time influences the extraction results of bioactive compounds.
PENGARUH REFORMULASI YOGURT DRINK SEHATI MENGGUNAKAN CMC (Carboxymethyl cellulose) TERHADAP SIFAT FISIKOKIMIA SELAMA PENYIMPANAN DINGIN Latifasari, Nurul; Kurniawati, Ajeng Dyah; Raharditya, Carantia; Cahyani, Septi Adi
Jurnal Agroindustri Vol. 15 No. 2 (2025): November 2025
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.15.2.254-263

Abstract

Yogurt drink merupakan olahan minuman fermentasi yang kaya akan manfaat, namun yogurt drink memiliki kelemahan dalam hal stabilitas selama penyimpanan. Penyimpanan yogurt dalam jangka waktu yang cukup lama akan menyebabkan kerusakan seperti sinersis, yaitu terbentuknya dua endapan akibat terpisahnya padatan dan cairan pada yogurt. Kelemahan ini dapat diperbaiki dengan menambahkan bahan penstabil seperti CMC pada produk dengan konsentrasi tertentu. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh penambahan bahan penstabil CMC dengan variasi konsentrasi yang berbeda terhadap karakteristik fisik dan kimiawi produk yogurt drink yang di reformulasi. Metode penelitian menggunakan rancangan acak lengkap dengan variasi konsentrasi penambahan bahan penstabil CMC 0%; 0,3%; 0,5%; 0,7%; dan 0,9% pada yogurt drink. Variabel pengujiannya, meliputi uji stabilitas, viskositas, pH, gula brix (padatan gula dalam larutan) dan total asam tertitrasi yang akan dianalisis menggunakan ANOVA dan uji lanjut DMRT. Hasil penelitian menunjukkan bahwa penambahan bahan penstabil berupa CMC pada konsentrasi 0,1% - 0,9% mampu meningkatkan stabilitas fisik dari yogurt drink yang dihasilkan. Konsentrasi CMC yang ditambahkan berpengaruh nyata terhadap viskositas, stabilitas fisik dan total padatan. Penambahan CMC pada konsentrasi 0,5% dan 0,7% dapat meningkatkan stabilitas fisik yogurt hingga penyimpanan selama 12 hari pada kondisi suhu refrigerator (4 – 8)°C dengan nilai stabilitas dan viskositas, berturut-turut 378 cP dan 87%; serta 424,33 cP dan 91%.
Co-Authors Ajeng Dyah Kurniawati Cahyani, Septi Adi Devi Wulandari Erawati, Rara Faizah Fauziyyah, Yumna Nurul Hafizhi, Alif Lestari, Diandra Citra Muzakiyah, Lukvinda Asfi Nurul Latifasari Raharja, Giovani Rifda Naufalin Rini, Poppy Ambar