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All Journal Jurnal Biologi Tropis JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Jurnal Padamu Negeri
Findi Citra Kusumasari
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Education Energy Immunology & microbiology Industrial & Manufacturing Engineering Other

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Karakterisitik Kimia Mie Kering Bebas Gluten dengan Penambahan Bubuk Daun Kersen satya, malinda capri nurul; Anna Mardiana Handayani; Findi Citra Kusumasari; Lisus Setyowati
JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) Vol. 6 No. 02 (2024): Jurnal Teknologi Pangan dan Ilmu Pertanian (JIPANG)
Publisher : Program Studi Teknologi Hasil Pertanian Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jipang.v6i02.4502

Abstract

Noodles are one of the foods which Indonesian people like. Noodles are generally made from wheat flour which has high gluten content. However, excessive gluten consumption can give an adverse impact on body health, especially for people with celiac disease and Autism Spectrum Disorder (ASD). One gluten-free product is dry noodles with added cherry leaf powder, which has low glucose levels. This research aims to determine the chemical characteristics of dry gluten-free noodles with the addition of cherry leaf powder. This research method uses a Completely Randomized Design (CRD) with two factors studied. The first factor is temperature (S1 : 60° C); (S2 : 70° C); and (S3 : 80° C). The second factor is duration (W1: 90 minutes) and (W2: 120 minutes). Data were analyzed using the Analysis of Variant (ANOVA) statistical test. If there are differences, further analysis was carried out using Duncan's Multiple Range Test 5% statistical test. The result showed that the lowest water content was 9.47% (S3W2), the highest ash content was 2.62% (S3W1), the lowest fat content was 2.17% (S1W1), the lowest protein content was 7.44% (S1W1) and the highest carbohydrate content was 77.70% (S3W2).
Evaluation of Total Phenolics and Antibacterial Activity of Flavedo, Albedo, and Inner Membrane of Pamelo Peel (Citrus maxima (Burm.) Merr.) Prasetyo, Angga; Findi Citra Kusumasari; Irene Ratri Andia Sasmita; Emi Kurniawati; Mohammad Mardiyanto
Jurnal Biologi Tropis Vol. 25 No. 4 (2025): Oktober-Desember
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i4.10189

Abstract

Pamelo peel (C. maxima (Burm.) Merr.) is a promising agricultural by-product that contains bioactive phenolic compounds. This study evaluated the total phenolic content and antibacterial activity of 70% ethanol extracts from three peel parts: flavedo, albedo, and inner membrane. Total phenolic content was quantified using the Folin-Ciocalteu method and antibacterial activity against Staphylococcus aureus was tested by the disc diffusion method. The results revealed significant variation in phenolic levels among the peel parts. Albedo contained the highest total phenolics, followed by the inner membrane and flavedo. Antibacterial testing showed that only the albedo extract exhibited inhibitory activity, whereas the other parts showed no activity. These results suggest that albedo is the most promising section of pomelo peel as a phenolic-rich part and an antibacterial agent. Further investigations are required to characterize the dominant phenolic compound and test antibacterial effects using purified fractions. Overall, this study highlights the potential of pamelo peel, particularly the albedo, as a value-added material for developing natural phenolic-based products.
PENDAMPINGAN PENGENDALIAN KUALITAS AIR SEBAGAI UPAYA PENINGKATAN MUTU PRODUKSI ICE TUBE DI UD FROZEN ICE JEMBER Mohammad Mardiyanto; Findi Citra Kusumasari; Aulia Brilliantina; Muhammad Ihsan Alfarizi; Degita Fahmi Brillyansyah; Yulia Rachmawati
Jurnal Padamu Negeri Vol. 3 No. 2 (2026): April : Jurnal Padamu Negeri (JPN)
Publisher : CV. Denasya Smart Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69714/1rv7fy18

Abstract

The production of crystal ice cubes poses a high risk of contamination because they are consumed without prior heating; therefore, the quality of the water used as the primary raw material is a crucial factor in ensuring product safety. At the micro enterprise level, water quality control is often not carried out systematically, even when filtration systems are in use. This situation was also observed at UD Frozen Ice, Jember, where water quality management remains reactive and lacks structured procedures or monitoring systems. This community service activity aims to enhance the partner’s capacity in water quality control through a simple and practical approach to strengthening operational systems. Implementation methods include identifying initial conditions, determining critical control points for water quality, designing a control system, providing implementation support, as well as monitoring and evaluation. The developed system includes the creation of a filtration maintenance schedule, tank cleaning procedures, and the implementation of a monitoring logbook. The results of the activity demonstrate improved consistency in water quality management, marked by the implementation of a more regular maintenance schedule, periodic tank sanitation, and the use of a recording system as a monitoring tool. Additionally, the partners demonstrated improved ability to identify potential deviations in water quality. Thus, system-strengthening-based assistance proved effective in enhancing raw material quality control at the micro industry. This approach has the potential to serve as a first step toward implementing a more comprehensive and sustainable food safety system. In practice, the implementation of maintenance schedules and monitoring logbooks provides easy-to-follow operational guidelines for maintaining consistent water quality throughout the production process.
Co-Authors Angga Prasetyo Anna Mardiana Handayani Aulia Brilliantina Degita Fahmi Brillyansyah Emi Kurniawati Irene Ratri Andia Sasmita Mohammad Mardiyanto Muhammad Ihsan Alfarizi Satya, Malinda Capri Nurul Setyowati, Lisus Yulia Rachmawati