Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Communication in Food Science and Technology
Okti Ruenda
Program Studi Teknologi Pangan Institut Teknologi Sumatera
Agriculture, Biological Sciences & Forestry Chemistry

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
ANALISIS CEMARAN MIKROBIOLOGI DAN KARAKTERISTIK KIMIA DIMSUM AYAM DI KECAMATAN WAY HALIM KOTA BANDAR LAMPUNG Okti Ruenda; Raihan Gidant; Yosi Syafitri; Lita Lianti
Communication in Food Science and Technology Vol. 3 No. 2 (2024): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v3i2.1935

Abstract

Dimsum is a popular snack made from chicken wrapped in wheat flour dough and cooked by steaming. It is favored by many due to its delicious taste and affordable price. However, dimsum sold by street vendors often lacks proper hygiene during processing and presentation, making it prone to microbial contamination. Chicken, as the main ingredient, is high in protein, which supports microbial growth. Contamination of microorganisms in food poses health risks to consumers. This study aims to analyze Total Plate Count (ALT) and Salmonella contamination and examine the correlation between chemical characteristics, such as water content and pH, and microbiological growth in chicken dimsum sold by five vendors in Way Halim District, Bandar Lampung City. The microbiological and chemical data were analyzed descriptively, and Pearson Correlation was used to determine the relationship between chemical characteristics and microbial growth. The results showed that all chicken dimsum samples exceeded the maximum ALT limit, and two samples tested positive for Salmonella. Referring to SNI 7756:2013, the standard for siomay quality and safety is a maximum ALT of 5×104 CFU/g and negative/25 g for Salmonella. The correlation test indicated that water content and pH had a significant relationship with ALT growth. The chicken dimsum sample with the highest ALT was the DC sample (6.31 log CFU/g), while the lowest was the DA sample (5.35 log CFU/g). Salmonella contamination was found in the DC and DE samples.
Peran Program Sapa Kampus dalam Meningkatkan Penerapan CPPOB pada UMK Bandeng Presto Dewi Rahmawati; OKTI RUENDA
Communication in Food Science and Technology Vol. 5 No. 1 (2026): Vol. 5 No. 1 (2026): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v5i1.2629

Abstract

This study aims to assist the Bandeng Presto MSE in implementing Good Manufacturing Practices (GMP) as an effort to improve food safety and fulfill distribution permit requirements. Activities were carried out through field visits, initial gap assessments, preparation of quality documents, food safety training, and final evaluations. The results of the initial gap assessment showed 34 non-compliances with a GMP rating of "Very Poor". After improving production facilities, preparing 11 quality manual documents, 17 SOPs, 44 monitoring forms, and training on GMP and SSOPs for owners and employees, there was a significant increase in the understanding and implementation of food safety standards. The final gap assessment showed a decrease in the number of findings to 13 with no critical findings, resulting in an increase in the GMP rating to "Good". The Bandeng Presto MSE successfully obtained a GMP Implementation Permit from the BPOM with a validity of five years. This study shows that an intensive and educational mentoring approach can improve MSE compliance with food safety standards and strengthen the competitiveness of local processed products.
Co-Authors DEWI RAHMAWATI Lita Lianti Raihan Gidant Yosi Syafitri