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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology agriTECH Jurnal Kimia Mulawarman Indonesian Journal of Agricultural Research Jurnal Teknologi & Industri Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Journal of Tropical AgriFood Jurnal Mutu Pangan : Indonesian Journal of Food Quality Agro Bali: Agricultural Journal Buletin LOUPE (Laporan Umum Penelitian) Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Journal Of World Science Jurnal Pertanian Khairun (JPK)
Emmawati, Aswita
Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Mulawarman
Agriculture, Biological Sciences & Forestry Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Nursing Public Health Social Sciences Veterinary Other

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Tempoyak: Nutritional Composition, Probiotic Potential, and Health Benefits of a Traditional Fermented Durian Product - A Review Marwati; Candra, Krishna Purnawan; Emmawati, Aswita; Rohmah, Miftakhur; Apriadi, Rimbawan
Journal of World Science Vol. 4 No. 2 (2025): Journal of World Science
Publisher : Riviera Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58344/jws.v4i2.1306

Abstract

Tempoyak is a traditional durian-based fermented product widely consumed in Indonesia and Malaysia. The spontaneous fermentation process is dominated by Lactic Acid Bacteria (LAB), mainly Lactobacillus plantarum, Lactobacillus fermentum, and Pediococcus spp., which contribute to its flavor, aroma, and functional properties. While tempoyak has been consumed for generations, research on its nutritional composition, probiotic potential, and health benefits remains limited. This review summarizes tempoyak's nutritional composition, bioactive compound content, and probiotic effects, particularly its impact on gut microbiota balance, glucose metabolism, inflammation reduction, and lipid metabolism. We found that tempoyak fermentation increases acidity, decreases sugar content, and enriches bioactive metabolites L. plantarum and P. acidilactici strains in tempoyak exhibit high resistance to stomach acid and bile salts, strong adhesion to intestinal cells, and significant antioxidant and probiotic activities. These properties suggest tempoyak supports gastrointestinal health, regulates blood glucose, lowers cholesterol, and potentially protects against cardiovascular disease. Tempoyak shows promise as a fermented functional food for metabolic and cardiovascular health, though further research is needed to confirm its mechanisms and applications in disease prevention.
Profil Kualitas Organoleptik Produk Segar Dan Matang Dari Ikan Nila (Oreochromis niloticus) Hasil Pengawetan Menggunakan Daun Keluwek (Pangium Edule Reinw.) Candra, Krishna Purnawan; Hosana, Onedha; Yuliani, Yuliani; Emmawati, Aswita
Jurnal Pertanian Khairun Vol 2, No 2: (Desember, 2023)
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/jpk.v2i2.7296

Abstract

Dayak tribe, as the native people of Kalimantan, has used the Keluwek plant for generations to prepare food sources of protein such as meat and fish. Apart from getting a preferred taste, this plant has also extended the food shelf life. This research aims to determine the sensory response profile of cooked products from preserved fish using Keluwek leaves. Tilapia fish is preserved using chopped Keluwek leaves for 2 days, then steamed and fried to get the cooked product. The organoleptic properties of fresh fish from preservation were compared with fresh fish without preservation using a quality assessment score of 1-9 based on SNI 01-2729.1-2006 for eyes, body surface mucus, odor, and texture. The cooked product's hedonic organoleptic properties and hedonic quality (color, aroma, taste and texture) were also observed (score 1-5). The results showed that on day 2 of preservation, the sensory properties of preserved fish were significantly different (p0.001) from fish without preservation for the eye, body surface mucus, smell, and texture attribute. Meanwhile, the sensory properties of the steamed cooked product are significantly different (p0.001) from those for the taste attribute but are not significantly different (p0.001) for the color, aroma, and texture attribute. Likewise, the sensory properties of the cooked fried product are significantly different (p0.001) for the color, aroma, taste and texture attribute. The steamed cooked product of preserved tilapia received a neutral response. for the attribute of color, aroma, taste, and texture. Meanwhile, the cooked fried product of preserved tilapia received a bit dislike response for the attribute of color, smell, taste, and a neutral response to texture attribute.Keywords: Keluwek, Nile fish, fish preservation.
Penerapan CPPB-IRT dan sistem jaminan produk halal sebagai upaya peningkatan mutu dan kehalalan produk UMKM Putri, Annisa Ananda; Rohmah, Miftakhur; Emmawati, Aswita; Andriyani, Yulian; Rahmadi, Anton
Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Vol 6 No 2 (2023)
Publisher : University of Islam Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33474/jipemas.v6i2.19633

Abstract

Keamanan pangan merupakan hal penting dalam suatu produk agar tidak membahayakan kesehatan konsumen. Salah satu upaya untuk meningkatkan keamanan mutu dan kehalalan produk yaitu dengan menerapkan Cara Produksi Pangan yang Baik untuk Industri Rumah Tangga dan Sistem Jaminan Produk Halal. Pendampingan ini bertujuan untuk membantu UMKM Amplang Belida Gina dalam memenuhi syarat izin edar P-IRT dan Sertifikat Halal dengan menggunakan metode: (1) observasi dan wawancara; (2) identifikasi gap pemenuhan aspek CPPB-IRT dan Sistem Jaminan Produk Halal; (3) pendampingan  penerapan CPPB-IRT dan SJPH; (4) penyiapan dokumen persyaratan dan proses pendaftaran SPP-IRT dan Sertifikat Halal kategori self declare. Hasil pendampingan  UMKM telah melakukan implementasi CPPB-IRT dan SJPH sehingga telah mendapatkan sertifikat P-IRT sebagai izin edar dan Sertifikat Halal sebagai pengakuan kehalalan produk. Tindak lanjut yang dapat dilakukan yaitu melalui monitoring dan evaluasi sebagai penilaian akhir dari proses pendampingan agar pelaku usaha melakukan implementasi secara konsisten dari kegiatan yang telah dilaksanakan sehingga jika ditemukan ketidaksesuaian maka pelaku usaha harus melakukan tindakan perbaikan kembali.
Kelayakan daun keluak (Pangium edule Reinw) sebagai pengawet alami produk perikanan berdasarkan profil mutu sensoris dan keamanan mikrobiologi [The appropriateness of Pangi (Pangium edule Reinw) leaves as natural preservative based on sensory quality and microbiological safety profile] Candra, Krishna Purnawan; Setiawan, Agus; Yuliani, Yuliani; Emmawati, Aswita
Jurnal Teknologi & Industri Hasil Pertanian Vol. 29 No. 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v29i1.35-43

Abstract

Daun keluak (Pangium edule Rinew) digunakan oleh masyarakat suku Dayak Ahoeng untuk mengawetkan daging dan ikan sebagai wujud dari kearifan lokal. Daun ini diketahui mengandung senyawa antibakteri yaitu tanin, fenol dan asam sianida. Sebuah percobaan faktor tunggal (lama pengawetan) yang disusun dalam Rancangan Acak Lengkap telah dilakukan dengan tujuan untuk menentukan karakteristik mutu sensoris dan keamanan mikrobiologi ikan selama pengawetan menggunakan daun keluak. Perlakuan yang dicobakan adalah lama pengawetan 1 sampai 4 hari dan menggunakan ikan segar sebagai kontrol. Masing-masing perlakuan diulang sebanyak 3 kali. Parameter yang diamati adalah mutu sensoris hedonik ikan (SNI 2729:2013), ALT dan bakteri patogen (Coliform, Escherichia coli, Salmonella sp., Vibrio cholera, dan Vibrio parahaemolyticus). Hasil penelitian menunjukkan bahwa mutu sensoris hedonik ikan Lele Sangkuriang selama empat hari pengawetan menunjukkan perbedaan yang nyata (p<0,05) untuk semua atribut. Ikan lele Sangkuriang masih menunjukkan kualitas yang baik dengan skor mutu hedonik 6, 8, 7 dan 7 berturut-turut untuk kenampakan bola mata, lendir permukaan badan, bau dan tekstur pada pengawetan hari kedua. Pengawetan menggunakan daun keluak dapat mempertahankan keamanan mikrobiologi ikan lele Sangkuriang selama satu hari berdasarkan parameter ALT, Coliform, dan Salmonella sp. Cemaran V. parahaemolyticus mulai terdeteksi setelah dua hari pengawetan. Cemaran E. coli dan V. cholera mulai terdeteksi masing-masing setelah pengawetan selama 3 dan 4 hari. Pengawetan menggunakan cacahan daun keluak dapat mempertahankan mutu sensoris hedonik dan keamanan mikrobiologi ikan lele Sangkuriang sampai pengawetan hari ke satu berdasarkan syarat mutu SNI 2729:2013 tentang ikan segar.
Co-Authors Agus Setiawan Agustu Sholeh Pujokaroni Andre Septiansyah Anton Rahmadi Anton Rahmadi Anton Rahmadi Apriadi, Rimbawan Arif Ismanto, Arif Bernatal Saragih Bernatal Saragih Betty Sri Laksmi Dahrul Syah Fachry Abda El Rahman Firdaus Natan Frederic Morado Saragih Hamka Hamka Hamka Hamka Hamka, Hamka Hanip Hanip Hendri Wardana Hosana, Onedha Indah Tri Jumiarti Indradewa, Rhian Jayanti, Marni Kartika Sari Krishna Purnawan Candra Lilis Nuraida Maghfirotin Marta Banin Martati Martati Marwati Marwati Maulida Rachmawati Maulida Rahmawati Miftakhur Rohmah, Miftakhur Nur Amaliah Prabowo, Sulistyo Prabowo, Sulistyo Putra, Sepfian Fadilla Setya Putri, Annisa Ananda Rafly Rizaini Rini Rahmawati, Rini Rinten Anjang Sari Romadoni, Jeri Yandi Salman Salman Saragih, Eluzai Eben Selviana Ave Maria Funan Solly Aryza Taufikkilah Romadhon Yoga Pratama Putra Yudha Agus Prayitno Yudha Agus Prayitno Yudha Agus Prayitno Yulian Andriyani, Yulian Yuliani Yuliani Yuliani, Yuliani