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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) International Journal of Advance Tropical Food (IJATF) Nusantara Science and Technology Proceedings AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Health & Medical Sciences Indonesian Journal of Microbiology
anggreini, riski ayu
Department Of Food Technology, Faculty Of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Other

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Evaluation of Shredded Duri Lele Sanitation Standard Operating Procedure (SSOP) in UMKM XYZ Zahrotul Chumairo; Alifia Rosida; Riski Ayu Anggreini; Diana Aqidatun Nisa
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 7 No 1 (2023): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v7i1.706

Abstract

Sanitary procedures play an important role in achieving food safety. The application of sanitation in the food industry has a standard procedure, namely the Sanitation Standard Operating Procedure (SSOP). SSOP is important to apply, not only in large industries but also in small and medium enterprises. XYZ UMKM is located in Mojokerto, East Java. This MSME is engaged in processed catfish. UMKM XYZ products in particular are shredded catfish meat and spines. There are problems related to sanitation in these MSMEs, such as the use of untested water for production, workers who do not understand the principles of sanitation, the layout of the storage room that is integrated with the production room, to the workers' sanitation facilities that are not properly maintained for cleanliness. This situation can be corrected by evaluating the SSOP in the production process which is the scope of this community service activity. The method of implementing this community service activity consists of internal coordination and coordination with partners, carrying out SSOP reviews by observation and through partner interviews, to evaluating the results of the review and Focus Group Discussion between teams and partners. Data analysis was carried out based on 8 key aspects of SSOP requirements. Observation results are described using tables and explained in narrative form. The implementation of SSOP in the scope of the production area and toilets at UMKM XYZ is in accordance or meets the SSOP of 57.57%. Other SSOP parameters need to be improved by improving the quality of sanitation, through the application of solutions provided according to SSOP, so it is hoped that this evaluation can guarantee quality and increase product competitiveness in the market.
Hazard Analysis Critical Control Point (HACCP) Education Shredded Catfish Products at UMKM XYZ Safrina Salsabila; Caezario Budi Kurniawan; Riski Ayu Anggreini; Diana Aqidatun Nisa; Nurul Widji T.
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 7 No 1 (2023): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v7i1.707

Abstract

Catfish is the result of freshwater aquaculture which is often found in Mojokerto Regency, East Java. XYZ Micro, Small and Medium Enterprises (UMKM) is a business engaged in the processing of catfish, with shredded catfish as one of its products. Hazard Analysis Critical Control Point (HACCP) is one of the factors that influence the quality of food products, but XYZ SMEs do not understand this. One of the efforts that can be made for the XYZ MSME business in improving its products is by conducting HACCP-related education. The form of activities carried out in this activity is identifying hazards during the production process, which includes observation, analysis and determination of critical points, giving advice, and implementing control measures. The results of these activities were that UMKM XYZ was able to improve the quality of catfish shredded production. This is evidenced by the creation of SOPs at each stage of catfish shredded production. The application of HACCP is expected to improve the quality and safety of catfish shredded products.
KARAKTERISTIK MAKARONI DARI TEPUNG SINGKONG, UBI JALAR PUTIH, KIMPUL DENGAN PENAMBAHAN EKSTRAK KULIT BUAH DAN SAYUR Cornelia, Maria; Rosida, Dedin Finatsiyatull; Anggreini, Riski Ayu
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (688.516 KB) | DOI: 10.33772/jstp.v8i2.38052

Abstract

ABSTRACTMacaroni is one of the extruded food products. The characteristics of starch in the material contribute to the resulting extrusion product, due to the presence of amylose and amylopectin in it. Generally, the raw material for making macaroni is flour. The increasing demand for flour could not always be met; thus, various attempts to replace flour by diversifying local ingredients that are rich in carbohydrates, especially starch content, are conducted. These ingredients include cassava flour, white sweet potato flour, and cocoyam flour. One important attribute of macaroni produced by these alternative flours is the color; therefore, carrot peel extract, green mustard extract, and red dragon fruit peel extract were tried as natural dyes. This study aimed to determine the best formulation of cassava flour, white sweet potato flour, and cocoyam flour with the addition of carrot peel extract, green mustard extract, and red dragon fruit peel extract on the physicochemical characteristics of the produced macaroni. The experimental design used was completely randomized design, where Factor I was the concentration of flour (cassava flour, sweet potato flour, and cocoyam flour) while Factor II was the addition of extracts (carrot peel extract, green mustard extract, and red dragon fruit peel extract). The best treatment in this study was the treatment of white sweet potato flour with the addition of red dragon fruit skin extract which produced macaroni with the following characteristics: 12.305% water content, 1.955% ash content, 5.825% protein, 0.91% fat content, 79.005% carbohydrate content, 79.005% carbohydrate content, 65.20% starch, 25.010% amylose, and 40.193% amylopectin.Keyword: Macaroni, Non gluten flour, Vegetable peel extractABSTRAKMakaroni merupakan salah satu produk pangan ekstrusi. Karakteristik pati dalam bahan berkontribusi terhadap produk ekstrusi yang dihasilkan, disebabkan adanya kandungan amilosa dan amilopektin didalamnya. Umumnya bahan baku pembuatan makaroni adalah tepung terigu. Sehingga menyebabkan penggunaan tepung terigu meningkat, sedangkan ketersediaan tidak sebanding sehingga diperlukan upaya diversifikasi pangan lokal pengganti tepung terigu yang kaya sumber karbohidrat terutama kandungan pati antara lain tepung singkong, ubi jalar putih, dan kimpul sebagai alternatif pengganti tepung terigu. Daya ukur penting terhadap penerimaan agar makaroni yang dihasilkan dapat menarik konsumen yaitu faktor warna (kenampakan), sehingga dapat memanfaatkan ekstrak kulit wortel, ekstrak sawi hijau, dan ekstrak kulit buah naga merah sebagai pengganti air, pewarna alami. Penelitian ini bertujuan mengetahui formulasi terbaik terhadap pengaruh tepung kimpul, singkong dan ubi jalar putih dengan penambahan ekstrak kulit buah naga merah, sawi hijau dan kulit wortel terhadap karakteristik fisikokimia makaroni yang dihasilkan. Rancangan percobaan yang digunakan adalah RAL, dimana Faktor I adalah penggunaan tepung (Tepung singkong, tepung ubi jalar, tepung kimpul), dan faktor II adalah penambahan ekstrak (kulit wortel, sawi hijau, kulit buah naga). Perlakuan terbaik penelitian ini yaitu perlakuan tepung ubi jalar putih dengan penambahan ekstrak kulit buah naga merah yang menghasilkan makaroni dengan karakteristik :  kadar air 12,305%, kadar abu 1,955%, protein 5,825%, kadar lemak 0,91%, kadar karbohidrat 79,005%, kadar pati 65,20%, amilosa 25,010%, amilopektin 40,193%.Kata kunci : Ekstrak sayur, makaroni, tepung umbi
KARAKTERISTIK EDIBLE FILM DENGAN PERLAKUAN KONSENTRASI EKSTRAK DAUN CINCAU HITAM (Mesona palustris BL.) DAN GLISEROL Pitaloka, Aura Fatimah Dyah; Yulistiani, Ratna; Anggreini, Riski Ayu
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (583.124 KB) | DOI: 10.33772/jstp.v8i2.35405

Abstract

Daun cincau hitam merupakan salah satu tanaman yang mengandung komponen pembentuk gel berupa pektin. Pektin merupakan hidrokoloid yang dapat digunakan sebagai bahan edible film karena kemampuan gelasinya. Edible film ekstrak daun cincau hitam memiliki tekstur yang kokoh namun kurang elastis, sehingga diperlukan penambahan gliserol sebagai plasticizer yang dapat meningkatkan elastisitas dari edible film. Tujuan penelitian ini adalah untuk mengetahui pengaruh dan perlakuan terbaik antara konsentrasi ekstrak daun cincau hitam dan konsentrasi gliserol terhadap karakteristik edible film. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dua faktor  dan tiga ulangan. Faktor I konsentrasi ekstrak daun cincau hitam (15%, 30%, 45%) dan faktor II konsentrasi gliserol (0,5%; 1,0%; 1,5%). Data dianalisis menggunakan Analisys of Varian (ANOVA) dan uji lanjut Duncan Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan terdapat interaksi nyata (p≤0,05) antara perlakuan konsentrasi ekstrak daun cincau hitam dengan konsentrasi gliserol terhadap kelarutan, tetapi tidak terdapat interaksi nyata (p≥0.05) terhadap laju transmisi uap air, ketebalan, kuat tarik, elongasi, dan kecerahan. Perlakuan terbaik yaitu konsentrasi ekstrak daun cincau hitam 15% dan konsentrasi gliserol 1,0%  dengan laju transmisi uap air 3,50 g/m2/hari; ketebalan 0,08 mm; kelarutan 33,13%; kuat tarik 0,50 Mpa; elongasi 8,79%; dan kecerahan 54,20.
Assistance in Making Nutritional Value Information on Packaging Labels at UMKM Abon Lele "Yu Kaji" Mardani Rizkia Pramudita; Riski Ayu Anggreini
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 7 No 3 (2023): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v7i3.717

Abstract

The packaging label is a description that is represented in the form of words or pictures regarding product information as a means of communication between producers and consumers without having to open the packaging. The government through Law no. 18 of 2012 concerning food requires manufacturers to put a label on the packaging. One of the information that must be included on the label is the nutritional value information label (ING). However, there are still many UMKM players who have not put the ING label on the packaging label, one of them is the UMKM Abon Lele "Yu Kaji". This is due to the lack of awareness of business actors about the importance of ING for consumers to know the measure of food consumed according to body needs. Therefore, this service activity will focus on facilitating partners to produce information on ING of shredded catfish through outreach and mentoring. The result of this dedication is the design of information labels on the nutritional value of shredded catfish and business owners better understanding the importance and benefits of labeling nutritional value information on packaging. With the nutritional value information label, it is hoped that it can prove to consumers that this shredded catfish product has many benefits that are worth buying and makes it easier for producers to obtain a legal distribution permit such as BPOM.
Dissemination and Design of Standard Operating Procedure (SOP) Production and Distribution of Ground Coffee at CV. Coffee Taste of Persada, Pasuruan Feni Kusumaning Arum; Riski Ayu Anggreini
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 7 No 3 (2023): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v7i3.719

Abstract

Coffee powder is one of the products favored by the public. Many industries produce these products, one of which is CV. Kopi Citarasa Persada. To gain an understanding of the importance of SOP, performance that is more systematic, efficient and running according to company goals, a socialization and design of the Standard Operating Procedure (SOP) for Robusta ground coffee production was carried out at CV. Kopi Citarasa Persada. By properly implementing the Standard Operating Procedure (SOP) in a company, it can help maintain the stability of employee performance and the quality of the products produced. Based on this activity the results obtained in the form of draft SOP for post-harvest handling, SOP for production process, SOP for product packaging, SOP for product storage, SOP for product sales, SOP for distribution and SOP for employee.
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SELAI LEMBARAN DENGAN PERLAKUAN PROPORSI KESEMEK : LABU KUNING DAN PENAMBAHAN KARAGENAN Muhammad, Wardah Nabila; Rosida, Rosida; Anggreini, Riski Ayu
Jurnal Sains dan Teknologi Pangan Vol 8, No 6 (2023):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i6.45976

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh proporsi buah kesemek : labu kuning dan penambahan karagenan terhadap karakteristik selai lembaran. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan pola faktorial yang terdiri dari dua faktor dan tiga ulangan. Faktor I adalah proporsi buah kesemek : labu kuning (60:40, 70:30, 80:20) dan faktor II adalah penambahan karagenan (1%, 2%, 3%). Analisa data menggunakan ANOVA taraf 5%. Dilanjutkan dengan uji Duncan 5% apabila terdapat pengaruh nyata. Perlakuan terbaik adalah proporsi kesemek : labu kuning (80:20) dengan penambahan karagenan 3% yang menghasilkan selai lembaran dengan 11,82% air, 74,84% total gula, 65,64% aktivitas antioksidan, 2,98% serat kasar, 9,27% total padatan terlarut, 3,62 nilai pH dengan skor organoleptik (hedonik) warna 2,6 (tidak suka), rasa 3,12 (agak suka), aroma 3,24 (agak suka), dan tekstur 2,84 (tidak suka). Serta memiliki kadar β-karoten 2,88 mg/100g.
Pengaruh Substitusi Tepung Kacang Hijau dan Tepung Keong Sawah (Pila Ampullacea) dengan Penambahan Telur terhadap Analisis Proksimat Biskuit Tepung Beras Hitam Liveranny, Kartika Zenithia; Rosida, Dedin Finatsiyatull; Anggreini, Riski Ayu
Health & Medical Sciences Vol. 2 No. 1 (2024): November
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/phms.v2i1.296

Abstract

Permintaan akan makanan ringan bernutrisi tinggi di Indonesia terus meningkat, terutama untuk mendukung pemenuhan gizi anak-anak pada masa pertumbuhan. Biskuit merupakan salah satu makanan ringan yang banyak dikonsumsi masyarakat. Kandungan gizi yang tinggi pada keong sawah dan kacang hijau menjadikannya bahan potensial untuk pembuatan biskuit yang kaya protein nabati dan hewani. Penelitian ini bertujuan untuk mengetahui analisis proksimat dari biskuit berbahan dasar tepung beras hitam yang disubstitusi dengan tepung kacang hijau dan tepung keong sawah serta penambahan telur. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan pola faktorial yang terdiri dari dua faktor dan tiga taraf perlakuan, dengan masing-masing perlakuan diulang dua kali. Hasil analisis menunjukkan bahwa perlakuan terbaik terdapat pada perlakuan A1B3, yaitu dengan proporsi tepung kacang hijau dan tepung keong sawah sebesar 10:30 serta penambahan telur sebesar 30%. Hasil analisis proksimat dari perlakuan terbaik meliputi kadar air sebesar 8,06 ± 0,51%, kadar abu 3,76 ± 0,03%, kadar protein 24,93 ± 0,04%, kadar karbohidrat 48,77 ± 0,4%, dan kadar lemak 22,54 ± 0,07%.
Kajian Nutrisi Cookies Beras Hitam (Oryza Sativa L) dan Kedelai Hitam (Glycine Soja L. Merrit) Hartono, Sadrina Adsari Novita; Rosida, Dedin Finatsiyatull; Anggreini, Riski Ayu
Indonesian Journal of Microbiology Vol. 1 No. 4 (2025): January
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/ijm.v1i4.3382

Abstract

Cookies merupakan jenis biskuit dari adonan lunak, berkadar lemak tinggi, renyah, dan bila dipatahkan penampang potongannya bertekstur kurang padat. Pangan lokal seperti beras hitam dan kedelai hitam dapat diolah menjadi tepung yang kaya antioksidan sebagai substitusi tepung terigu. Tepung beras hitam dan tepung kedelai hitam mengandung antioksidan yang menjadi salah satu cara untuk mencegah risiko penyakit kronis. Tujuan penelitian ini adalah mengetahui pengaruh proporsi tepung beras hitam : tepung kedelai hitam dan penambahan minyak biji bunga matahari terhadap karakteristik cookies dan kemampuan aktivitas antioksidan pada cookies. Penelitian ini menggunakan desain rancangan acak lengkap (RAL) pola faktorial yang terdiri dari 2 faktor dengan 2 ulangan. Faktor I adalah proporsi tepung beras hitam : tepung kedelai hitam yang terdiri dari 3 level, yaitu 65%:35%, 75%:25%, dan 85%:15%. Faktor II adalah penambahan minyak biji bunga matahari yang terdiri dari 3 level yaitu 35%, 45%, dan 55%. Analisis data yang diperoleh menggunakan ANOVA pada taraf 5%. Jika ada perbedaan nyata dilanjutkan dengan Uji Duncan Multiple Range Test (DMRT) pada taraf 5%. Hasil penelitian menentukan bahwa perlakuan terbaik adalah pada proporsi tepung beras hitam : tepung kedelai hitam (85% : 15%) dengan penambahan minyak biji bunga matahari 55% merupakan cookies perlakuan terbaik dengan nilai kadar air 5,95%; kadar abu 1,02%; kadar lemak 12,41%; kadar protein 13,97%; kadar karbohidrat 57,31%.
Sensory Profiling of Mocaf (Modified Cassava Flour) Cookies with Substitution of Gomphrena globosa L. Powder Using the RATA (Rate-All-That-Apply) Method Widyanti, Erika Deva; Anggreini, Riski Ayu; Putra, Andre Yusuf Trisna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.763

Abstract

Gomphrena globosa L. flowers are edible flowers containing betacyanin and bioactive compounds that can contribute to the sensory attributes of food products, such as purple color and floral aroma. This study aimed to describe the sensory profile of mocaf-based cookies with Gomphrena globosa L. flower powder substitution (0%, 5%, 10%, 15%, and 20%) using the Rate-All-That-Apply (RATA) method. The evaluation was conducted by 70 untrained panelists using 22 sensory attributes, which were analyzed through the Kruskal-Wallis test and Principal Component Analysis (PCA). PCA results showed that sample F0 (100% mocaf) was dominant in sweet, caramel, fatty, and yellow color attributes; F1 (5%) in savory, crispy, light, and gritty attributes; F2 and F4 (10% and 20%) in firm, dry, bitter, burnt, throat irritation, and floral aroma attributes; whereas F3 (15%) was associated with floral, languid, ashy, roasted, purple, and brown color attributes
Co-Authors Ajeng Ananda Putri Ajeng Ananda Putri Alifia Rosida Armita Athennia Caezario Budi Kurniawan Choiriyah, Nurul Azizah Cornelia, Maria Dedin Finatsiyatull Rosida Diana Aqidatun Nisa Fatmala Nida'ul Khasanah Feni Kusumaning Arum Firsty Ainun Zalzabila Ansori Hartono, Sadrina Adsari Novita Jariyah Jariyah Laksmi Diana Liveranny, Kartika Zenithia Mardani Rizkia Pramudita Muhammad, Wardah Nabila Nazaruddin, Muchammad Vishal Noni Rahmadhini Nurul Azizah Choiriyah Pitaloka, Aura Fatimah Dyah Putra, Andre Yusuf Trisna Putri, Ajeng Ananda Rahma, Sania Khoiri Ratna Yulistiani Rezza Natori Rosida Rosida Rosida Safrina Salsabila Sania Khoiri Rahma Sri Winarti Sri Winarti Trianna, Nurul Widji Ulya Sarofa Ulya Sarofa Wardani, Marisa Kusuma Widhy Rahmat Nazaryan Widyanti, Erika Deva Zahrotul Chumairo Zelvia Dian Anggreini Zetta Rasullia Kamandang