Article Per Year (5 Year)
p-Index From 2021 - 2026
1.628
P-Index
This Author published in this journals
All Journal Biogenesis: Jurnal Ilmiah Biologi Jurnal Biologi Tropis Jurnal Biosense Jurnal Teknologi Pangan dan Industri Perkebunan Journal of Food Security and Agroindustry CEMARA: Jurnal Pengabdian Masyarakat Multidisiplin Jurnal Teknik Pertanian Terapan Journal of Food Industrial Technology Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Angga Prasetyo
Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Social Sciences Other

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search

 1   2 
Dissemination of Artificial Preservatives for Food and Beverages at MA Al-Ishlah Jenggawah Jember: Sosialisasi Pengawet Buatan Untuk Makanan dan Minuman di MA Al-Ishlah Jenggawah Jember Deyla Prajna; Angga Prasetyo; Shinta Widyaningtyas; Frengky Hermawan Hadi Prasetyo
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol. 9 No. 2 (2025): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : DPD Jatim Perkumpulan Dosen Indonesia Semesta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The use of preservatives in food and beverages is common in the food industry to extend the shelf life of products. However, the misuse of synthetic preservatives that are not in accordance with the dosage or the use of illegal preservatives is still often found on the market. This socialization activity aims to increase the knowledge of MA Al-Ishlah Jenggawah Jember students regarding the types of preservatives, the risks of their use to health, and the ability to identify preservative content in food and beverage products. The methods used include delivering materials, object-based learning by observing product packaging labels, and interactive discussions. Evaluation was carried out through pre-test and post-test questionnaires to assess the increase in student understanding. The results showed a significant increase in participant understanding, both in terms of basic knowledge, product identification, and health impacts due to excessive consumption of preservatives. This activity shows that an interactive educational approach can increase students' awareness in choosing safer and healthier food.
Pengaruh Penggunaan Pati Sukun sebagai Edible Coating terhadap Mutu Fisik dan Kimia Buah Tomat (Solanum lycopersicum L.) Selama Penyimpanan Findi Citra Kusumasari; Irene Ratri Andia Sasmita; Emi Kurniawati; Mohammad Mardiyanto; Angga Prasetyo
Journal of Food Security and Agroindustry Vol. 4 No. 2 (2026): JUNE
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v4i2.974

Abstract

Tomato (Solanum lycopersicum L.) is a climacteric horticultural commodity that is highly susceptible to postharvest quality deterioration due to high respiration and transpiration rates. This study aimed to evaluate the effects of breadfruit (Artocarpus altilis) starch concentration as an edible coating material and storage duration at 25 °C on the physical and chemical quality of tomato fruit. The study used a completely randomized design (CRD) with a combination of breadfruit starch concentrations of 0%, 1%, 2%, 3%, 4%, 5%, and 6%, and storage durations of 0, 2, 4, 6, 8, and 10 days. The observed parameters included vitamin C content, weight loss, total soluble solids, texture, and pH. The results showed that breadfruit starch concentration and storage duration significantly affected vitamin C content, weight loss, and total soluble solids, but had no significant effect on texture and pH. The best treatment was obtained at a breadfruit starch concentration of 6%, which maintained the highest vitamin C content, minimized weight loss, and resulted in a lower final total soluble solids value compared with the other treatments. Breadfruit starch-based edible coating has the potential to be used as an environmentally friendly postharvest technology to maintain quality and extend the shelf life of tomato fruit.
Co-Authors .,, Rasmiyana Boy Rahardjo Sidharta Deyla Prajna Emi Kurniawati Exsyupransia Mursyanti Findi Citra Kusumasari Findi Citra Kusumasari Frengky Hermawan Hadi Prasetyo Frengky Hermawan Hadi Prasetyo Hermawan, Frengky Irene Ratri Andia Sasmita Irene Ratri Andia Sasmita Mohammad Mardiyanto Mohammad Mardiyanto Prajna, Deyla Rasmiyana Rasmiyana Rasmiyana Shinta Widyaningtyas Widyaningtyas, Shinta Yustina Sri Hartini