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All Journal JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Journal of Agritechnology and Food Processing
Esa, Sonia Dora Febri
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Public Health

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Evaluation of sanitation standard operating procedure (SSOP) implementation in nata de coco production process in micro-scale industry in Tempel, Sleman, Yogyakarta Special Region Mefia, Amara Arta; Qathrunnada, Salwaa Khairunnisa; Esa, Sonia Dora Febri
Journal of Agritechnology and Food Processing Vol 4, No 1 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i1.24295

Abstract

The Standard Operational Sanitation System (SSOP) is a critical component in ensuring the safety of food products in the industry. Although SSOP has been implemented, many businesses still face challenges in effectively implementing it. Therefore, this study aims to analyze the SSOP in the small-scale UMKM (Micro, Small, and Medium Enterprises) coconut jelly industry and identify areas that require improvement. The study involved direct observations and interviews with relevant personnel, and the necessary data for analysis was collected. The findings of the research indicate that there are several weaknesses that require attention, including equipment maintenance deficiencies, personal hygiene, and inadequate cleaning procedures. This study underlines the importance of continuous monitoring and improvement in SSOP to enhance product safety and compliance with sanitation regulations. The research provides specific recommendations to address the identified shortcomings, including additional training for personnel and a review of cleaning procedures. We hope that these observations will provide valuable insights for other coconut jelly industries to improve the quality and safety of their products.
Formulation and physical characteristics of ready-to-drink chocolate beverages with the addition of xanthan gum: Formulasi Dan Karakteristik Fisik Minuman Cokelat Ready-To-Drink Dengan Penstabil Xanthan Gum Esa, Sonia Dora Febri; Sari, Anjar Ruspita; Sabarisman, Iman; Setyowati, Rini
JITIPARI Vol 10 No 1 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i1.11623

Abstract

Ready-to-drink (RTD) chocolate beverages are increasingly popular, yet traditional formulations often contain dairy components while some consumers are lactose intolerance. The primary challenges in RTD chocolate beverages include achieving acceptable flavor profiles and managing cocoa powder precipitation. This study aimed to formulate a non-dairy ready-to-drink chocolate beverage using a hedonic test and  enhance its physical stability through varied xanthan gum concentrations applying Completely Randomized Design (CRD).A hedonic test involving 30 untrained respondents determined the most preferred formula with the highest preference level (3.7), which consisted of 40% local cocoa powder from Kulon Progo, Yogyakarta, 15% commercial cocoa powder, and 45% castor sugar. Stability analysis involved incorporating xanthan gum at concentrations of 0.1%, 0.15%, and 0.2% (w/v). Results demonstrated that 0.2% xanthan gum concentration yielded the highest viscosity (98 N.s/m²), significantly differing from the control. The lowest precipitation was observed at 0.2% concentration (p-value 0.048). Particle size analysis revealed progressive reduction from 21 μm to 5 μm with increasing xanthan gum concentration. The study conclusively identified 0.2% (w/v) xanthan gum as the most effective concentration for improving chocolate beverage stability, offering a promising approach for developing innovative, dairy-free RTD products.
Co-Authors Mefia, Amara Arta Qathrunnada, Salwaa Khairunnisa Rini Setyowati, Rini Sabarisman, Iman Sari, Anjar Ruspita