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All Journal Jurnal Teknologi Pangan dan Industri Perkebunan Lempuk: Jurnal Ilmu Kelautan dan Perikanan Ekliptika: Jurnal Inovasi Teknologi Berkelanjutan
Putri Pamungkas, Pinctada
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science Industrial & Manufacturing Engineering Other

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PENDUGAAN UMUR SIMPAN SELAI BUNGA ROSELLA (Hibiscus sabdariffa) DAN JAHE MENGGUNAKAN METODE ACCELERATED SHELF LIFE TESTING (ASLT) Putri Pamungkas, Pinctada; Saifudin, Rokhmad Nur
Ekliptika : Jurnal Inovasi Teknologi Berkelanjutan Vol. 4 No. 1 (2023): Terbitan Juli 2023
Publisher : Universitas Nahdlatul Ulama Pasuruan, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55757/ekliptika.v4i1.267

Abstract

Selai merupakan olahan atau produk makanan semi padat dengan pengolahan buah yang dihancurkan menjadi bubur buah dan dicampur dengan gula serta bahan tambahan lain, lalu dimasak hingga kental. Bunga rosella merupakan tanaman tropis yang sudah banyak dikenal dan dimanfaatkan diberbagai negara termasuk di Indonesia. Belum banyaknya informasi mengenai umur simpan produk selai bungan rosella menjadi tujuan dari penelitian ini, guna menentukan laju perubahan mutu, menentukan parameter kritis dari segi organoleptik, dan menduga umur simpan selai bunga Rosella dengan metode akselerasi (Arrhenius). Selai Bunga Rosella dengan konsentrasi jahe 0g, N2 5g, N3 10g, N4 15g dan N5 20g, akan diuji umur simpan selama 31 hari. Parameter yang diamati selama proses penyimpanan adalah pH, warna, tekstur, aroma, rasa dan total padatan terlarut. Penolakan dari panelis terjadi pada parameter rasa dan aroma. Hasil menunjukkan dugaan umur simpan selai Rosella dengan jahe adalah 2 bulan pada suhu ruang yaitu 24°C.
PROSES PRODUKSI DAN PENANGAN PENYIMPANAN DINGIN IKAN ANGOLI WHOLE GILLED (WG) (Pristipomoides multidens) Azkal Azkiya’, Ahmad; Izah, Nikmatul; Ainiyah, Roisatul; Putri Pamungkas, Pinctada
Lempuk: Jurnal Ilmu Kelautan dan Perikanan Vol. 4 No. 1 (2025): Juni
Publisher : Fishery Product Technology Study Program, Yudharta University, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/lempuk.v4i1.6573

Abstract

The processing of Whole Gilled (WG) angoli fish (Pristipomoides multidens) is an effort to maintain the quality and freshness of the product before being exported, particularly to Singapore. This study was conducted during an internship at PT. Inti Luhur Fuja Abadi (ILUFA) and aimed to describe the flow process of receiving, cleaning, gutting, freezing, packaging, and stuffing of WG angoli fish. Methods used include direct observation, interviews, and documentation. The results show that the company implements strict quality control including temperature regulation, metal detection, and FIFO system in cold storage. This ensures product safety, hygiene, and traceability. The processing sequence starts from the reception of raw material to the final export preparation stage. The findings provide a good reference for handling high-quality fishery products in industrial settings.
Pengaruh Metode Pengeringan Berbeda Terhadap Kadar Air, Kadar Abu, Dan Kadar Antioksidan Bubuk Daun Meniran (Phyllanthus niruri) . Wahyu Maulidio, M; Putri Pamungkas, Pinctada
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 2 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v5i2.1791

Abstract

This study aims to determine the effect of different drying methods on water content, ash content, and antioxidant activity in meniran leaves (Phyllanthus niruri). The drying methods used were air drying for 2 days, sunlight for 20 hours, and oven for 3.5 hours at a temperature of 60℃. After drying, each sample was then analyzed to determine the water content, ash content, and IC_50 value for the antioxidant activity indicator. The results showed that the oven drying method produced the lowest water content of 6.11%, and the lowest ash content was obtained through air drying, which was 15%. While the highest antioxidant activity (the lowest IC_(50) value) was produced by samples dried in sunlight, which was 116.8429 µg/mL. From these results, it can be concluded that each drying method has a different effect on the characteristics of meniran leaves. Oven drying is suitable for reducing water content effectively, air drying maintains the lowest ash content, and sun drying is effective in maintaining antioxidant compounds. This study can be a reference in determining the appropriate drying method for processing meniran leaf herbal materials.
Pengaruh Metode Pengeringan Berbeda Terhadap Kadar Air, Kadar Abu, Dan Kadar Antioksidan Bubuk Daun Meniran (Phyllanthus niruri) Wahyu Maulidio, M.; Putri Pamungkas, Pinctada
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 2 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v5i2.1791

Abstract

This study aims to determine the effect of different drying methods on water content, ash content, and antioxidant activity in meniran leaves (Phyllanthus niruri). The drying methods used were air drying for 2 days, sunlight for 20 hours, and oven for 3.5 hours at a temperature of 60℃. After drying, each sample was then analyzed to determine the water content, ash content, and IC_50 value for the antioxidant activity indicator. The results showed that the oven drying method produced the lowest water content of 6.11%, and the lowest ash content was obtained through air drying, which was 15%. While the highest antioxidant activity (the lowest IC (50) value) was produced by samples dried in sunlight, which was 116.8429 µg/mL. From these results, it can be concluded that each drying method has a different effect on the characteristics of meniran leaves. Oven drying is suitable for reducing water content effectively, air drying maintains the lowest ash content, and sun drying is effective in maintaining antioxidant compounds. This study can be a reference in determining the appropriate drying method for processing meniran leaf herbal materials.
Co-Authors . Wahyu Maulidio, M Azkal Azkiya’, Ahmad Nikmatul Izah Roisatul Ainiyah Saifudin, Rokhmad Nur Syaifulloh Nasih Wahyu Maulidio, M.