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All Journal Jurnal Ilmiah Inovasi Indonesia Berdaya Jurnal Teknologi dan Mutu Pangan JUKEJ: Jurnal Kesehatan Jompa
Rosyadi, A. Sirojul Anam Izza
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Analisis Penerapan Higiene, Sanitasi, dan K3 di Lingkungan Teaching Factory Ice Tube Politeknik Negeri Jember Adhamatika, Adhima; Kusumasari, Findi Citra; Rosyadi, A. Sirojul Anam Izza; Sari, Elok Kurnia Novita; Choirun, Annisa’u
JUKEJ : Jurnal Kesehatan Jompa Vol 4 No 1 (2025): JUKEJ: Jurnal Kesehatan Jompa
Publisher : Yayasan Jompa Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57218/jkj.Vol4.Iss1.1612

Abstract

Tefa ice tube merupakan miniatur industri pangan yang memproduksi ice tube dalam Upaya meningkatkan proses pembelajaran berbasis industri pada mahasiswa vokasi. Tefa ice tube juga secara rutin melakukan produksi es batu secara komersial yang sudah memenuhi standar yang berlaku. Tujuan penelitian ini yaitu untuk mengetahui penerapan higiene, sanitasi, dan K3 pada Tefa ice tube. Metode penelitian yang digunakan adalah metode deskriptif dengan pendekatan kualitatif. Observasi langsung dilakukan untuk mengamati kondisi kerja dan penerapan higiene, sanitasi, dan K3 di Teaching Factory Ice Tube. Hasil menunjukkan adanya aspek yang sesuai dan belum sesuai dari analisis yang dilakukan. Aspek yang sesuai meliputi adanya penggunaan rambu K3 pada lingkungan Tefa ice tube, penggunaan peralatan modern yang menjamin keamanan pangan, serta kemasan yang aman digunakan. Aspek yang belum sesuai masih adanya pekerja yang belum menggunakan APD. Perlu adanya sosialisasi terkait pentingnya penerapan higiene, sanitasi, dan K3 pada para pekerja di masa mendatang. Studi ini dapat digunakan sebagai dasar perbaikan manajemen TEFA di bidang industri pangan.
Sosialisasi dan Pelatihan Pengolahan Non-Thermal Berbasis Pulsed Electric Field Tipe Chamber Pada Pembuatan Sari Buah Jambu Merah (Psidium Guajava L.) di TEFA ALSINTAN Politeknik Negeri Jember [Socialization and Training on Non-Thermal Processing Based on Chamber-Type Pulsed Electric Field in the Production of Red Guava (Psidium guajava L.) Juice at TEFA ALSINTAN, Jember State Polytechnic] Adhamatika, Adhima; Sari, Elok Kurnia Novita; Triardianto, Dimas; Rosyadi, A. Sirojul Anam Izza; Choirun, Annisa’u
Indonesia Berdaya Vol 6, No 3 (2025)
Publisher : UKInstitute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47679/ib.20251125

Abstract

Kegiatan pengabdian kepada Masyarakat di TEFA ALSINTAN Polteknik Negeri Jember telah berhasil menerapkan adaptasi teknologi pasteurisasi non thermal berbasis Pulsed Electric Field (PEF) pada produk olahan sari buah jambu merah. Kegiatan ini dilakukan dengan 2 tahap, yaitu sosialisasi terkait dengan teknologi non thermal menggunakan PEF dan pelatihan penggunaan alat pasteurisasi berbasis PEF tipe chamber yang disajikan. Alat PEF ini menggunakan ignition coil motor sebagai pelipat tengangan dari dari PSU (Power Supply Unit) sebesar 12-volt menjadi tegangan tinggi sekitar 15.000-volt sampai 20.000-volt dengan arus AC. PEF berpotensi dalam menginaktivasi mikroba tanpa mengubah cita rasa dan kekayaan nutrisi pada makanan, sehingga diharapkan alat ini mampu menjadi Solusi permasalahan pengolahan pasca panen yang seringkali terjadi akibat penggunaan panas atau eneergi berlebih yang berakibat pada penurunan baku mutu produk. Abstract. Community service activities at TEFA ALSINTAN, Jember State Polytechnic, have successfully implemented the adaptation of non-thermal pasteurization technology based on Pulsed Electric Field (PEF) for processed red guava juice products. This activity was carried out in two stages: socialization regarding non-thermal technology using PEF, and training on the use of chamber-type PEF-based pasteurization equipment. This PEF device uses a motor ignition coil as a voltage multiplier, converting the 12-volt supply from the Power Supply Unit (PSU) into a high voltage of around 15,000 to 20,000 volts with AC current. PEF has the potential to inactivate microbes without altering the taste and nutritional richness of food, so this equipment is expected to be a solution to post-harvest processing problems that often occur due to excessive heat or energy usage, which results in a decline in product quality standards.
Optimasi Pembuatan Formulasi Teh Herbal Berbasis Teh Hitam (Camelia sinensis L.), Kulit Jeruk Nipis (Citrus aurantiifolia) dan Serai (Cymbopogon citratus) terhadap Komponen Antioksidan: Optimization of Herbal Tea Based on Black Tea, Lime Peel, and Lemongrass on Antioxidant Components Adhamatika, Adhima; Rosyadi, A. Sirojul Anam Izza; Sari, Elok Kurnia Novita; Choirun, Annisa'u; Triardianto, Dimas
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.5137

Abstract

Tea is the most popular beverage product in the world. This high tea consumption trend has encouraged the development of herbal teas by adding other herbal ingredients to enhance the functional components and sensory properties of the resulting tea. Herbal tea is a beverage made from ingredients other than tea leaves, such as flowers, seeds, or roots from various other plants. One such addition is by adding black tea with lime peel and lemongrass. This study aims to determine the optimal formulation of the composition of black tea, lime peel, and lemongrass for antioxidant components. This study used a mixture design experiment design utilizing Design Expert 10 software optimal (custom) design methods. The parameters tested were total phenols, total flavonoids, and antioxidant activity. The results showed that the optimal formulation for producing herbal tea consisted of 75.575% black tea, 16.1% kaffir lime peel, and 8.325% lemongrass, which yielded the most optimal responses: total phenol content of 72.72±0.27 mg GAE/g, total flavonoid content of 40.27±1.44 mg QE/g, and DPPH antioxidant activity of 270.25±1.44 mg TE/g. Therefore, this research is expected to provide an alternative approach for functional herbal tea development.
Analisis Proksimat Mie Sorame: Mie Substitusi Sorgum (Sorgum bicolor L. Moench) dan Edamame (Glycine max (L.) Merill) Indis, Nadhifah; Adhamatika, Adhima; Yani, Subaktilah; Rosyadi, A. Sirojul Anam Izza; Rakhmadina, Casilda Aulia
Jurnal Ilmiah Inovasi Vol 26 No 1 (2026): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v26i1.6570

Abstract

Sorghum is a gluten-free grain that has the potential to be used as an alternative substitute for wheat flour. There are two types of sorghum red sorghum and white sorghum). The sorghum we used in this study is the red sorghum (Sorghum bicolor L. Moench). Exploration of sorghum flour as the main ingredient for noodles is relatively limited if compared with corn, rice, and mocaf. This study aims to determine proximate content of SORAME noodles (Sorghum and Edamame Substitution). The method using CRD design with 5 treatments and 3 replications. The resulting data was analyzed statistically (normality, ANOVA, and LSD Fischer) using SPSS software at significance level of 0.05. Water content, ash content, and crude fiber analysis results are tended to increase with increasing sorghum flour, while the protein and carbohydrate content tended to decrease. The lowest water content (34.50%), the highest protein (5.75%) and the highest carbohydrate (60.05%) were obtained from SRM0, the highest ash (1.46%) and the highest fiber (14,15%) was obtained from the SRM4. Based on these results, the best formulation is SRM4 (sorghum and wheat flour 60:40). This formulation has high fiber and ash mineral content, but low carbohydrate and gluten.
Co-Authors Adhamatika, Adhima Choirun, Annisa'u Choirun, Annisa’u Elok Kurnia Novita Sari Indis, Nadhifah Kusumasari, Findi Citra Rakhmadina, Casilda Aulia Triardianto, Dimas Yani, Subaktilah