Article Per Year (5 Year)
p-Index From 2020 - 2025
0.408
P-Index
This Author published in this journals
All Journal Ekasakti Jurnal Penelitian dan Pengabdian (EJPP) Andalasian International Journal of Social and Entrepreneurial Development
Aidila Fitria, Eddwina
Unknown Affiliation
Decision Sciences, Operations Research & Management Library & Information Science Public Health Social Sciences Other

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

Found 2 Documents
Search

 1 
Technical Assistance in Determining the Heat Adequacy Number (F0) in the Sterilization Process of Packaged Rendang for Rendang Business Actors IKABOGA in Padang City Syukri, Daimon; Bahar, Rini; Jessica, Adhitya; Novelina, Novelina; Dini Hari, Purnama; Meuthia Fiana, Risa; Anggraini, Tuty; Mislaini, Mislaini; Amaliyah Tarumiyo, Aurelia; Azzahra, Yasmin; Aidila Fitria, Eddwina
Andalasian International Journal of Social and Entrepreneurial Development Vol. 4 No. 02 (2024): Andalasian International Journal of Social and Entrepreneurial Development
Publisher : Institute of Research And Community Service, Andalas University / LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijsed.4.02.14-19.2024

Abstract

This community service activity aims to assist rendang business actors who are members of IKABOGA in Padang City in determining the heat adequacy number (F0) in the sterilization process of packaged rendang. Determining the correct F0 number is very important to ensure food safety, extend product shelf life, and maintain rendang quality. Assistance methods include theoretical training, F0 calculation simulations, sterilization practices, and preparation of Standard Operating Procedures (SOPs). The results of the activity showed an increase in business actors' understanding of the F0 concept, as well as the implementation of a more measurable and safe sterilization process. Laboratory tests showed that rendang products sterilized with the appropriate F0 value were proven to be free from pathogenic microorganisms, while the quality of taste, texture, and aroma were maintained. This activity is expected to help business actors improve product quality and competitiveness, and comply with applicable food safety standards.
Karakteristik Mutu Kopi Bubuk Talu Pasaman Barat Dengan Variasi Penambahan Bubuk Kayu Manis (Cassiavera) Aidila Fitria, Eddwina; Rosandi, Ropi; Sidabalok, Inawaty; Hermalena, Leffi; Yessirita, Nita
Ekasakti Jurnal Penelitian dan Pengabdian Vol. 5 No. 1 (2024): Ekasakti Jurnal Penelitian & Pegabdian (November 2024 - April 2025)
Publisher : LPPM Universitas Ekasakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31933/ejpp.v5i1.1202

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pemberian bubuk kayu manis pada kopi Talu. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) 5 perlakuan dan 3 ulangan. Perlakuan adalah variasi penambaan kayu manis pada bubuk kopi sebesar (1%, 2%, 3%, 4% dan 5%). Hasil penelitian menunjukkan bahwa variasi penambahan bubuk kayu manis pada kopi bubuk Talu memberikan pengaruh sangat nyata terhadap: kadar air, kadar abu, aktivitas antioksidan dan nilai pH. Karakteristik bubuk kopi bubuk Talu terbaik yaitu pada fomulasi 3% (perlakuan C) dengan nilai proksimat sebagai berikut: kadar air 4.34%; kadar abu 3.98%; aktivitas antioksidan 71.44% dan nilai pH 4.98 pada formulasi 3% serta nilai organoleptik: rasa 4.90; aroma 5.90; dan warna 5.90. (perlakuan C).
Co-Authors Amaliyah Tarumiyo, Aurelia Azzahra, Yasmin Bahar, Rini Daimon Syukri Dini Hari, Purnama Hermalena, Leffi Inawaty Sidabalok, Inawaty Jessica, Adhitya Meuthia Fiana, Risa Mislaini Mislaini Nita Yessirita Novelina Rosandi, Ropi Tuty Anggraini