Article Per Year (5 Year)
p-Index From 2019 - 2024
0.659
P-Index
This Author published in this journals
All Journal Communication in Food Science and Technology TeknoKreatif: Jurnal Pengabdian kepada Masyarakat
Ramanda, Muhammad Rizky
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Chemistry Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Pelatihan Pengembangan Produk Yoghurt Hasil Olahan Susu Sapi di Mulia Farm Pesawaran, Lampung Auli, Winni Nur; Rizkyka, Fitria; Marvie, Ilham; Talitha, Zada Agna; Ramanda, Muhammad Rizky
TeknoKreatif: Jurnal Pengabdian kepada Masyarakat Vol 1 No 1 (2021): TeknoKreatif: Jurnal Pengabdian kepada Masyarakat Volume 1 Edisi 1
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M), Institut Teknologi Sumatera, Lampung, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/teknokreatif.v1i1.463

Abstract

Desa Sukabanjar, Kabupaten Pesawaran Lampung merupakan daerah yang memiliki banyak peternakan yang potensinya masih belum berkembang. Mulia Farm termasuk salah satu peternakan sapi dan kambing di Pesawaran yang memiliki sistem terintegrasi dan sudah menjual produk peternakan berupa susu pasteurisasi. Susu pasteurisasi memiliki karakter mudah rusak dan umur simpan pendek. Selain itu konsumsinya juga masih rendah di masyarakat. Oleh karena itu, diperlukan pengembangan atau diversifikasi produk susu sapi agar umur simpan susu menjadi lebih panjang dan olahannya lebih beragam serta bernilai ekonomi lebih tinggi, misalnya mengolah menjadi yoghurt dan es yoghurt. Pengembangan produk olahan susu ini dilakukan melalui pelatihan, demonstrasi proses produksi olahan susu sapi, dan pendampingan masyarakat dalam teknik pemasaran yang dapat menghasilkan keuntungan. Hasil dari pelatihan pengembangan produk olahan susu sapi berupa respon masyarakat yang antusias dan merasakan manfaat serta peluang ekonomi dari pelatihan yang sudah diberikan.
Pengaruh Suhu Pengeringan terhadap Struktur Amorf dan Sifat Fisik Nira Kelapa Serbuk dengan Penambahan Maltodeksrin Ramanda, Muhammad Rizky
Communication in Food Science and Technology Vol 2 No 1 (2023): Communication in Food Science and Technology, April Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i1.1273

Abstract

Sources of sucrose or food with high sugar content in Indonesia is sap/nira. Processed innovations from coconut sap besides brown sugar, can be made into powdered sugar. Powdered sugar can be crystalline or amorphous. One of the advantages of amorphous structures in high sugar products is the bright color and more soluble in water. Amorphous powdered coconut sugar in its manufacture has constraints, one of which is stickiness. This is because coconut sap is a food ingredient with high sugar content and has a low glass transition temperature of around 62°C, so it is necessary to add maltodextrin with a Tg value of 135-140°C to increase the value of the product's glass transition. In addition, the impact of the drying rate will affect the resulting structure. This research focuses on testing coconut sap powder with the addition of maltodextrin with a temperature comparison during the drying process. Where the temperature used is 50°C, 60°C, 70°C, 80°C using a vacuum dryer. Data analysis was carried out, namely the amorphous-crystalline structure test, hygroscopicity rate test and color test. The resulting data shows that the higher the temperature used, the higher the amorphous structure that is formed, and also has an impact on the hygroscopicity rate and color intensity.
Co-Authors Auli, Winni Nur Rizkyka, Fitria Talitha, Zada Agna