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All Journal Jurnal AbdiMas Nusa Mandiri Journal of Innovative and Creativity
Wilfadri Putra Jonesti
Universitas Pembangunan Nasional Veteran Jakarta
Computer Science & IT Decision Sciences, Operations Research & Management Education Energy Environmental Science Languange, Linguistic, Communication & Media Mathematics Physics Social Sciences Other

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Pengaruh Penambahan Sari Jahe Merah Terhadap Daya Simpan Susu Sapi Pasteurisasi Wilfadri Putra Jonesti; Seftiwan Pratami Djasfar; Dara Juliana; Desi Purwaningsih
Journal of Innovative and Creativity Vol. 5 No. 2 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i2.2453

Abstract

Susu sapi segar merupakan cairan kaya nutrisi yang menawarkan manfaat kesehatan bagi manusia. Namun, kandungan nutrisinya membuatnya rentan terhadap kontaminasi mikroba, sehingga memerlukan penanganan yang higienis. Pasteurisasi secara efektif melindungi susu dari kontaminasi mikroba, namun pertumbuhan bakteri termotoleran masih bisa dapat terjadi. Penambahan sari jahe merah (Zingiber officinale var. rubrum), yang dikenal karena sifat antibakterinya, diharapkan dapat menghambat pertumbuhan bakteri dan meningkatkan umur simpan susu pasteurisasi. Oleh karena itu tujuan dari penelitian ini yaitu untuk mengevaluasi pengaruh penambahan sari jahe merah terhadap daya simpan susu sapi pasteurisasi. Penelitian ini menggunakan metode eksperimen dengan susu sapi murni yang dipasteurisasi pada suhu 70-74 °C selama 15 detik. Sari jahe merah ditambahkan ke dalam susu dengan konsentrasi 0%, 1,5%, 2,5%, dan 3,5%. Parameter berupa sifat fisik susu, termasuk pH, aroma, dan warna, diamati setiap 3 jam sekali selama 24 jam. Hasil dari penelitian ini menunjukkan bahwa sifat fisik susu yang ditambahkan sari jahe merah, daya simpannya menjadi lebih singkat, sekitar 6-9 jam pada suhu ruangan. Penurunan pH yang signifikan terjadi pada jam ke-24 selama inkubasi. Penambahan sari jahe merah pada susu pasteurisasi tidak memperpanjang daya penyimpanan susu, bahkan mempercepat koagulasi dan perubahan sifat fisik susu. Kata kunci: Jahe Merah, Susu Sapi, Pasteurisasi, Zingiber officinale, Antibakteri
PENINGKATAN PENGETAHUAN REMAJA TERHADAP JENIS BAKTERI PENYEBAB KONTAMINASI MAKANAN Seftiwan Pratami Djasfar; Meiskha Bahar; Wilfadri Putra Jonesti; Fajriati Zulfa; Yuni Setyaningsih
Jurnal AbdiMas Nusa Mandiri Vol. 8 No. 1 (2026): Periode Januari 2026
Publisher : LPPM Universitas Nusa Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33480/abdimas.v8i1.7362

Abstract

Microbial contamination in food can pose a serious threat, as it not only reduces food quality but also directly impacts health, ranging from mild to severe conditions, and can affect people of all ages. Adolescents are vulnerable to food poisoning due to limited knowledge and skills in safe food handling. This community service activity involved partners from SMAN 6 Depok and aimed to address the main problems faced by teenagers, such as limited knowledge about the types of microorganisms that can cause contamination in food. Educating adolescents is crucial, considering that the highest cases of food poisoning occur in this age group, yet education efforts are still rare because most health programs focus on groups directly involved in food processing. The methods used include interactive educational approaches, such as presentations, discussions, and Q&A sessions, as well as laboratory practices to observe microorganisms with the aid of a microscope. The activity also involved administering questionnaires in the form of pre-tests and post-tests to the adolescents. The results of the activity showed a significant increase in knowledge about the types of microorganisms that cause food contamination, from 40% to 96%. This educational program has strong sustainability potential with long-term impacts in the form of increased adolescents’ knowledge and a reduced risk of foodborne diseases.
Co-Authors Dara Juliana Desi Purwaningsih Fajriati Zulfa Meiskha Bahar Seftiwan Pratami Djasfar Yuni Setyaningsih