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All Journal WARTAZOA Indonesian Bulletin of Animal and Veterinary Sciences Jurnal Pangan dan Agroindustri Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Warta IHP (Warta Industri Hasil Pertanian) Jurnal Sains dan Teknologi Pangan Pro Food Jurnal Pengabdian Pada Masyarakat TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Multidisciplinary Applied Natural Science Jurnal Teknologi Hasil Peternakan JOMPA ABDI: Jurnal Pengabdian Masyarakat Communication in Food Science and Technology TeknoKreatif: Jurnal Pengabdian kepada Masyarakat Jurnal Standardisasi Jurnal Sains dan Teknologi Pangan KREATIF: Jurnal Pengabdian Masyarakat Sains dan Teknologi
Syahrizal Nasution
Program Studi Teknologi Pangan, Institut Teknologi Sumatera
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Physics Public Health Social Sciences Veterinary Other

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Pengaruh Konsentrasi Pati Singkong dan Lama Penyimpanan terhadap Total Bakteri Asam Laktat (BAL), pH, Total Asam, dan Viskositas pada Yoghurt Susu Skim Bubuk Munthe, Patrisia Anggraeni; Nasution, Syahrizal; Marvie, Ilham
Jurnal Teknologi Hasil Peternakan Vol 6, No 2 (2025): September
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jthp.v6i2.62745

Abstract

Yoghurt adalah pangan fungsional yang bergizi dan terbuat dari susu fermentasi. Bahan baku bubuk seperti susu skim bubuk, kultur yoghurt bubuk, jika dibandingkan dengan bentuk cair atau segar memiliki masa simpan yang lebih lama, sehingga mengurangi risiko kerusakan. Perbedaan sumber gizi pada bahan baku membuka peluang bagi produsen yoghurt untuk menciptakan produk-produk inovatif dengan kombinasi rasa dan tekstur yang unik, serta kandungan nutrisi yang dapat disesuaikan. Pati singkong dengan sifatnya yang mudah menyerap air dan membentuk gel dapat membantu menjaga kestabilan struktur yoghurt. Penelitian ini bertujuan untuk mengidentifikasi pengaruh konsentrasi pati singkong dan lama penyimpanan terhadap total bakteri asam laktat (BAL), pH, total asam, dan viskositas pada yoghurt susu skim bubuk. Variabel dalam penelitian ini adalah konsentrasi pati yang digunakan yaitu 1%, 2%, dan 3% serta lama waktu penyimpanan yaitu 0 hari dan 7 hari. Penelitian dirancang menggunakan Rancangan Acak Kelompok (RAK) faktorial. Penelitian dilakukan dengan dua ulangan serta dianalisis secara duplo. Perolehan hasil akan diolah menggunakan uji Two way ANOVA pada taraf α = 5% untuk mengetahui adanya pengaruh perlakuan terhadap parameter. Apabila hasil yang diperoleh menyatakan berpengaruh nyata maka dilanjutkan ke uji Duncan Multiple Range Test (DMRT).
Analisis Nilai pH dan Sensori Yoghurt dan Soyghurt dengan Proses Fermentasi yang Berbeda Syafitri, Yosi; Nasution, Syahrizal; Fithriyani, Dina
Communication in Food Science and Technology Vol. 1 No. 1 (2022): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v1i1.939

Abstract

Yoghurt is a milk product that lactic acid bacteria have fermented. Soyghurt drinks have gained popularity in recent years. Soyghurt is a fermented soymilk drink that tastes similar to yoghurt. Commercial starter cultures or back-sloping methods can make yoghurt and soyghurt. The purpose of this study was to compare the pH and sensory characteristics of yoghurt and soyghurt made using different production methods. Back-slope yoghurt, commercial yoghurt starter, back-slope soyghurt, and commercial starter soyghurt were the four treatments used in this study. The fermentation process was carried out at room temperature (27-30 °C) for 24 hours. Color, aroma, taste, and texture were all measured, as well as the pH value. The sample shows the product has a pH value between 4 and 5. The low pH value in yoghurt and soyghurt is due to the growth of lactic acid bacteria. Based on sensory analysis, commercial starter culture produced the best yoghurt and soyghurt rather than the back-slope method in sensory attributes of taste, aroma, and texture. In addition, the color of soyghurt products appeared to be darker than yoghurt products.
Analisis Cemaran Angka Lempeng Total, Angka Kapang Khamir, dan Salmonella pada Produk Ayam Geprek di Belakang Wisma ITERA Hasanah, Ditaria Al; Nasution, Syahrizal; Lianti, Lita
Communication in Food Science and Technology Vol. 3 No. 1 (2024): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v3i1.1812

Abstract

Ayam geprek merupakan produk olahan daging ayam yang dilumuri tepung melalui proses penggorengan untuk mendapatkan hasil yang renyah kemudian digeprek, dan dilengkapi dengan lalapan dan sambal. Ayam geprek mudah terkontaminasi apabila penyimpanannya tidak tepat. Kontaminasi tersebut dapat terjadi melalui kondisi lingkungan, penanganan bahan baku, pengolahan, dan sanitasi pekerja. Penelitian ini bertujuan untuk mengevaluasi nilai angka lempeng total, angka kapang khamir, dan Salmonella sp pada ayam geprek di empat penjual Wisma ITERA, kemudian nilai tersebut dibandingkan dengan standar SNI 7388:2009 dan BPOM No. 13 tahun 2019. Ruang lingkup penelitian ini meliputi uji angka lempeng total, angka kapang khamir, dan Salmonella sp di empat penjual ayam geprek belakang wisma ITERA dilakukan dua kali ulangan dan duplo. Data yang diperoleh dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa semua sampel yang diuji masih memenuhi standar SNI 7388:2009 dan BPOM No. 13 tahun 2019. Namun, hasil dari pengujian Salmonella sp diperoleh hasil yaitu terdapat dugaan Shigella dan dugaan Salmonella sp pada beberapa sampel.
Penentuan umur simpan keripik buah dengan metode accelerated shelf life test model kadar air kritis: Determination of the shelf life of fruit chips using the accelerated shelf life test model critical water content Ramanda, Muhammad Rizky; Nasution, Syahrizal; Rahmadi, Isnaini; Munawaroh, Nina Lutfia
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.3788

Abstract

Fruit chips in Darsa Small and Medium Industry at Lampung products do not include an expiry date on the packaging label as important information that consumers must know. This study aims to estimate the shelf life of jackfruit, pineapple and banana chips using the Accelerated Shelf Life Test (ASLT) method with the Labuza equation critical moisture content approach model. The research was conducted by determining the initial water content, critical water content and equilibrium moisture content with other supporting variables such as packaging permeability, slope (b), product solid weight and packaging area. Based on the research results, the initial water content and critical water content of each fruit chips were 0.0348 and 0.0582 gH2O/g solid for jackfruit chips, 0.0348 and 0.0493 gH2O/g solid for pineapple chips, 0.0525 and 0.0741 gH2O/g solid for banana chips. while the equilibrium moisture content at 75% relative humidity at 30°C is -0.0537 g H2O/g solid in jackfruit chips, 0.01128 g H2O/g solid in pineapple chips and 0.0119 g H2O/g solid in banana chips. The Hasley equation model is the most suitable model to describe the water sorption isotherm phenomenon in jackfruit chips, while the Chen-Clayton equation model is suitable to describe the water sorption isotherm phenomenon in pineapple and banana chips products. The prediction of the shelf life of jackfruit and banana chips packed in nylon aluminum foil stored at 30°C with 75% RH is 2.6 months for jackfruit chips and 3 months for banana chips. While the prediction of the shelf life of pineapple chips packaged in metallized plastic paper is 4.2 months.
Karakteristik Fisik dan Antikapang Edible Film Whey Protein dengan Bubuk Rempah Sebagai Pembungkus Kopi Syahrizal Nasution; Finna Fathin Fadilla; Anjelin Novita Sari; Lasuardi Permana
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 13 No. 1 (2026): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2026.13.1.60

Abstract

Whey protein–based edible films represent an environmentally friendly alternative to conventional plastic packaging. The incorporation of natural bioactive compounds may further enhance their functional properties, including antimicrobial activity. This study aimed to evaluate the effects of ginger (Zingiber officinale) and cinnamon (Cinnamomum sp.) powder at different concentrations on the physical characteristics and antifungal activity of whey protein–based edible films intended for coffee powder packaging. Two types of edible films were prepared using the casting method: films containing ginger powder and films containing cinnamon powder, each formulated at concentrations of 0, 1, 2, and 3% (w/w). The films were evaluated for thickness, biodegradability, tensile strength, elongation, brewing time of ground coffee, and antifungal activity against Aspergillus niger. The results showed that ginger powder did not significantly affect film thickness, biodegradability, or elongation (p>0.05), but significantly influenced brewing time, tensile strength, and antifungal activity (p<0.05). The film containing 3% ginger exhibited the fastest brewing time (3.16 s), the lowest tensile strength (0.35 MPa), and the largest inhibition zone against A. niger (18.42 mm). Cinnamon powder significantly affected thickness, brewing time, tensile strength, and antifungal activity, but not biodegradability or elongation. The 3% cinnamon formulation produced the largest inhibition zone (18.67 mm), while the 1% formulation showed the highest tensile strength (0.93 MPa). Overall, the incorporation of ginger and cinnamon powders enhanced the antifungal functionality of whey protein–based edible films, indicating their potential as sustainable packaging materials for coffee powder.
Pemberdayaan Masyarakat Desa Cupel melalui Produksi Jelly Coco Berbasis Kelapa Muda Feerzet Achmad; Syahrizal Nasution; Rafael Denny Sihotang; Akhdan Ara Dzaky; Azahlea Sukesih; Muhammad Alif Anzami; Siti Maria Fentriyana Salma; Lestari Lestari; Muhammad Irsyad Abdullah; Kasih Pilia
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 12 No. 2 (2026): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.12.2.339-348

Abstract

The partner’s main problem in this community service program was the suboptimal utilization of young coconuts in Cupel Village, Negara District, Jembrana Regency, despite their abundant availability and high economic potential. The priority problems faced by the PKK women’s group included limited knowledge of young coconut processing, production skills, the use of simple equipment, packaging techniques, and digital marketing. This community service program aimed to improve the capacity of coastal communities to process young coconuts into Jelly Coco, a value-added product with potential as an alternative source of income. The program was implemented using a participatory approach based on Participatory Rural Appraisal (PRA), which included needs identification through surveys and interviews, workshops, hands-on Jelly Coco production practice, Instagram-based marketing assistance, and evaluation through pre-test and post-test assessments. The activity involved 35 participants consisting of PKK members and representatives of the local community. The evaluation results showed an increase in the average achievement of participants’ knowledge and skills indicators from 72.65% in the pre-test to 95.57% in the post-test. Participants were also able to understand the functions of production equipment, the stages of Jelly Coco production, packaging techniques, and demonstrated strong interest in developing household-scale businesses based on young coconuts. Therefore, Jelly Coco production training effectively strengthened the technical and entrepreneurial capacity of the Cupel Village community. However, program sustainability still requires further support in marketing development, production equipment availability, and regular business mentoring.
Optimalisasi Kesehatan Lansia Berbasis Aktivitas Fisik dan Pemantauan Status Gizi di Panti Wreda Griya Nugraha Bandar Lampung Hesti Ayuningtyas Pangastuti; Okti Ruenda; Syahrizal Nasution; Maudy Rachmawati Dwi Hansari; Devitasari Devitasari; Alya Maysha Safina; S. Tahsya Anchika P. Malau; Aprilia Kurnianingsih
Jompa Abdi: Jurnal Pengabdian Masyarakat Vol. 5 No. 1 (2026): Jompa Abdi: Jurnal Pengabdian Masyarakat
Publisher : Yayasan Jompa Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57218/jompaabdi.v5i1.2690

Abstract

Panti Wreda Griya Nugraha di Bandar Lampung menampung 31 lansia yang menghadapi berbagai tantangan dalam pemeliharaan kesehatan secara optimal. Permasalahan utama yang diidentifikasi meliputi rendahnya partisipasi dalam aktivitas fisik terstruktur, keterbatasan pemantauan kesehatan dasar secara berkala yang berisiko menghambat deteksi dini penyakit degeneratif, serta pengetahuan gizi yang belum memadai pada lansia dan pengelola panti sehingga berpotensi menyebabkan ketidaksesuaian asupan dengan kebutuhan spesifik lansia. Program Pengabdian kepada Masyarakat ini bertujuan meningkatkan derajat kesehatan dan kualitas hidup lansia melalui pendekatan promotif dan preventif yang terintegrasi. Program dilaksanakan melalui tiga kegiatan utama, yaitu senam sehat lansia secara rutin yang disertai pemberian susu khusus lansia sebagai dukungan asupan gizi; pemeriksaan dan konsultasi kesehatan dasar meliputi pengukuran tekanan darah, gula darah, asam urat, dan kolesterol yang dilakukan secara berkala; serta intervensi gizi komprehensif berupa asesmen menu harian, edukasi gizi interaktif kepada lansia, pengurus, dan juru masak, serta penyusunan rekomendasi menu seimbang sesuai kebutuhan lansia, termasuk diet khusus. Edukasi juga mencakup pemanfaatan teknologi informasi sederhana untuk membantu pemantauan kualitas gizi makanan. Hasil pelaksanaan menunjukkan peningkatan partisipasi lansia dalam aktivitas fisik, keterpantauan parameter kesehatan dasar secara lebih sistematis, serta peningkatan pengetahuan gizi berdasarkan evaluasi pre-test dan post-test. Program ini berkontribusi positif dalam meningkatkan kesadaran, pengetahuan, dan praktik hidup sehat serta mendukung pengelolaan kesehatan dan gizi yang lebih optimal di lingkungan panti.
Penerapan Edible Film dari Singkong Sebagai Kemasan Primer Ramah Lingkungan pada Produk UMKM Kopi 49 Syahrizal Nasution; Grace Sihombing; Winni Nur Auli; Harmiansyah Harmiansyah; Lita Lianti
KREATIF: Jurnal Pengabdian Masyarakat Sains dan Teknologi Vol 1 No 2 (2023): KREATIF
Publisher : Fakultas Teknik, Universitas Singaperbangsa Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/kreatif.v1i2.10223

Abstract

Penggunaan kemasan plastik masih menjadi permasalahan limbah di Indonesia. Plastik memiliki kelemahan sulit terurai sehingga tidak ramah lingkungan dan dapat mencemari lingkungan. Pemanfaatan edible film merupakan salah satu solusi yang dapat mengatasi masalah tersebut, yaitu kemasan yang dapat terurai dan dapat dimakan. Edible film dapat dibuat dari bahan utama pati singkong mengingat kandungan pati dalam singkong. Pengabdian ini bertujuan untuk menerapkan edible film dari pati singkong sebagai kemasan pada kopi instan yang dijual oleh UMKM Kopi 49. Pengabdian dimulai dari tahap perencanaan untuk mendiskusikan kriteria kemasan yang diharapkan, formulasi edible film, pelatihan pembuatan edible film dan proses pengemasannya untuk produk kopi, serta evaluasi. Pada pelatihan diberikan materi mengenai edible film mulai dari definisi, fungsi dan manfaat serta demo praktik cara pembuatan edible film bersama mitra pengabdian UMKM Kopi 49. Pelatihan telah dapat meningkatkan pemahaman mitra untuk membuat edible film dan pemanfaatannya sebagai kemasan kopi. Hasil evaluasi kuesioner kegiatan pengabdian yang dilaksanakan tepat sasaran, sesuai kebutuhan, dan merupakan solusi dari masalah di masyarakat khususnya UMKM Kopi 49.
Co-Authors Adinda Kusuma Ramadhanti Akhdan Ara Dzaky Alya Maysha Safina Anisa Saputri Anisah, Nadya Anjelin Novita Sari Aprilia Kurnianingsih Atri Sri Ulandari Auli, Wini Nur Azahlea Sukesih D N Faridah Dea Tio Mareta Dea Tio Mareta Devitasari Devitasari Dina Fithriyani Dina Fithriyani E Kusumaningtyas Eni Kusumaningtyas Fadilla, Finna Fathin Fajriani, Rahmatul Faridah, D N Feerzet Achmad Finna Fathin Fadilla Fithriyani, Dina Grace Sihombing Harmiansyah Harsi D. Kusumaningrum Hasanah, Ditaria Al Hesti Ayuningtyas Pangastuti Ihsanti Dwi Rahayu Ilham Marvie Isnaini Rahmadi Jajang Gumilar Kasih Pilia Khairunisa Nurdiani Kusmayadi Suradi Kusumaningtyas, E Lasuardi Permana Lasuardi Permana Lestari Lestari Lianti, Lita Lita Lianti Lubis, Laura Indah Thesalonica Lutfi Maulana Madi Madi Manurung, Surya Christien Margiati, Ririn Masayu Nur Ulfa Maudy Rachmawati Dwi Hansari Muhammad Alif Anzami Muhammad Irsyad Abdullah Muhammad Rizky Ramanda Munawaroh, Nina Lutfia Munthe, Patrisia Anggraeni Nina Lutfia Munawaroh Nur Phi Lintang Kamulyan Sulityo Okti Ruenda Pangastuti, Hesti Ayuningtyas Purba, Noviana Christy Grace Putri, Diana Rizkia Rafael Denny Sihotang Rahmadi, Isnaini Rajab Amran, Fajri Ramadhanti, Annisa Nandha Retno Koostati Ririn Margiati Risdiana, Chinta Rudi Setiawan S. Tahsya Anchika P. Malau Samsu Udayana Nurdin Samsu Udayana Nurdin Sari, Anjelin Novita Simanullang, Gayatri Siti Maria Fentriyana Salma Wahyuningtyas, Amalia Winni Nur Auli Yatima, Yatima Yosi Syafitri Yulistin, Rahmi Zada Agna Talitha Zada Agna Talitha Zakiah Wulandari