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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Journal of Degraded and Mining Lands Management AGRIVITA, Journal of Agricultural Science Jurnal Ilmiah Perikanan dan Kelautan Jurnal Agroekoteknologi Jurnal Bioindustri (Journal of Bioindustry) Food ScienTech Journal Community Development Journal: Jurnal Pengabdian Masyarakat ABDI MOESTOPO: Jurnal Pengabdian pada Masyarakat MOVE: Journal of Community Service and Engagement Jurnal Pengbdian Teknik Mesin Jurnal Pengabdian Dinamika
Fitria Riany Eris
Program Studi Teknologi Pangan, Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences

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Karakteristik Produk Uli Khas Suku Badui dengan Penambahan Daging Ikan Bandeng (Chanos chanos): Characteristics of Uli as a Typical Product of the Badui Tribe with the Addition of Milkfish Meat (Chanos chanos) Fitria Riany Eris; Aris Munandar; Taufik Hidayat; Kartina AM; Meutia; Dian Anggraeni
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 23 No 3 (2020): Jurnal Pengolahan Hasil Perikanan Indonesia 23(3)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v23i3.33003

Abstract

Uli is a local food of the Badui tribe made from sticky rice. Uli has a high carbohydrate content but is low in other types of nutrients. Therefore, to increase the nutritional value, milkfish meat can be added to the Uli. This study was aimed to determine effect of addition of milkfish meat on the chemical, physical, and organoleptic characteristics of the uliThis research includesd the preparation of milkfish, uli production and product characterizationincluding chemical (moisture, ash, protein, and fat), physical (hardness), and organoleptic (taste, color, texture, and aroma). Three concentration of milkfish were added including 0%, 10%, 20%, and 30%. The lowest moisture content of the uli was found at 30% concentration of milkfish with a 49.44% value. The ash content ranged from 1.32 to 3.00%, and the lowest was at concentration of 20%. The highest protein content (9.15%) was found at 20% concentration with value, while the highest levels of fat (8.82%) were at concentration of 20% . The hardness value of uli decreased with the increase in milkfish concentration with values ranging 2,319.59-4,184.85 gf. The organoleptic test results showed that the parameters of taste, color, texture, and aroma were not significant affected, meaning that the addition of milkfish meat was still preferred. Thus, the optimum concentration of milkfish meat added in to the uli product was 20%.
Microbial exploration of the origin of the Pandeglang cocoa plant (Theobroma cacao L.) rhizosphere as potential biofertilizer N Nurmayulis; Fitria Riany Eris; Dewi Hastusi; Abdul Hasyim Sodiq; Yus Rama Denny; Dwi Ningsih Susilowati
Journal of Degraded and Mining Lands Management Vol 8, No 2 (2021)
Publisher : Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15243/jdmlm.2021.082.2611

Abstract

This study aimed to determine the ability of microorganisms originating from the root ecosystem (Rhizosphere) of cocoa (Theobroma cacao L) as a potential superior to biological agents. For the experiment, soil samples were observed from the rhizosphere of cocoa plants in Pandeglang Regency. At this stage, the research was focused on finding out the extent of microbe screening results from cocoa rhizosphere soil in producing phytohormones. The results from the initial selection showed a population of Azotobacter 2.8 x 105 cfu/mL, a population of Azospirillium of 0.3 x 102 cfu/mL, and a population of Phosphate-solubilizing bacteria (PSB) 4.1 x 107 cfu/mL. In the hemolysis test conducted for 9 isolates, only 1 isolate showed a negative result. From the test of the ability to produce phytohormones showed respectively from the highest values were IAA 5.467 mg/L, gibberellin 3.768 mg/L, zeatin 1.321 mg/L, and kinetin 0.886 mg/L. The land rhizosphere of Pandeglang cocoa plant had superior potential microbes which could be used as biological fertilizers.
Characteristics of Gipang, a traditional food of Baduy Tribe, Added with Milkfish Bone Flour to Improve Calcium and Phosphor Content Baity Nur Jannah; Fitria Riany Eris; Nita Kuswardhani; Aris Munandar
Jurnal Ilmiah Perikanan dan Kelautan Vol. 12 No. 2 (2020): JURNAL ILMIAH PERIKANAN DAN KELAUTAN
Publisher : Faculty of Fisheries and Marine Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jipk.v12i2.17064

Abstract

HighlightMilk fish (Chanos chanos) bone flour to improve nutrition of GipangChemical, physical, and organoleptic characteristics of Gipang were analysedThe best concentration of milkfish bone added in gipang was 10%AbstractGipang is a well-known traditional food of Baduy, a local tribe located in Banten Province, West Java, Indonesia. This study aimed at the characterization of the traditional food with an addition of milkfish bone flour at four different concentrations. The study used a completely randomized design (CRD) with a single facto (concentration of milkfish bone flour addition). The addition of milkfish bone flour consisted of four levels, which were 0% as the control, 5%, 10%, and 15% of the weight of raw white glutinous rice used in the present study. Each treatment had 3 (three) replicates. During the experiment, the observed parameters were proximate analysis, calcium content, phosphors content, hardness, total valuable count (TVC) of microbes, and organoleptic characteristics (colour, taste, scent, texture, overall). Fishbone flour is processed from milkfish bone waste that obtained from the milkfish satay industry in Banten province. The addition of milkfish bone flour had a significant effect on ash, protein, fat, calcium, and phosphor contents, hardness, total microbes, and organoleptic properties of colour, taste, and overall values. The result showed that the best concentration of milkfish bone flour addition to the Gipang was 10% which had content characteristic respectively as follows: moisture 6.74%; ash 2.61%; protein 5.71%; fat 21.84%; carbohydrate 63.10%; calcium 3.68%; and phosphor 1.39%; hardness of 324.39 g/mm; TVC of microbes was 1.79 log10 CFU/ml; and organoleptic of colour 4.56; scent 4.40; taste 5.16; texture 5.08; and overall value of 5.28
KONSENTRASI LILIN DAN KEMASAN POLIETILEN TERHADAP UMUR SIMPAN BUAH SAWO (Achras zapota L.) Ririn Rahayu; Fitria Riany Eris
Jurnal Agroekoteknologi Vol 9, No 1 (2017)
Publisher : Jurusan Agroekoteknologi Fakultas Pertanian Untirta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/j.agrtek.v9i1.5042

Abstract

Waxing and wrapping are one way that can be used to extend the shelf life of horticultural products. By doing waxing and wrapping on Sapodilla, it was expected to increase the shelf life of the fruit, so in marketing, Sapodilla quality could be improved. This research was used to know the effect of wax concentration and polyethylene wrapping on shelf life in Sapodilla. This study using Randomized Completely Block Design. The treatment in this research was beeswax (Control, 3%, 6%, 9% and 12% that applied in 30 minutes soaking and Polyethylene Wrapping (polyethylene wrapping and without polyethylene wrapping). The result showed that sapodilla coated with a wax concentration of 9% and polyethylene wrapping had longer shelf life for 12 days.Keywords: Polyethylene, Sapodilla, Waxing, Wrapping
KARAKTERISASI SIFAT FISIKOKIMIA TEPUNG TALAS BENENG SEBAGAI PANGAN KHAS KABUPATEN PANDEGLANG Septariawulan Kusumasari; Fitria Riany Eris; Sri Mulyati; Vega Yoesepa Pamela
Jurnal Agroekoteknologi Vol 11, No 2 (2019)
Publisher : Jurusan Agroekoteknologi Fakultas Pertanian Untirta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/jur.agroekotetek.v11i2.7693

Abstract

ABSTRACTTalas beneng is indigenous food from Pandeglang that had potential to be alternative carbohydrate source beside wheat flour. The aim of this study was to characterize physical and chemical properties of flour from Talas beneng. Physical properties this flour had L 91.13, a 2.75, b 11.27, and white degree 68.56%. This flour had brownish color. The result of chemical properties showed that water content, ash, fat, protein, carbohydrate, starch, amylose, and amylopectin respectively 9.04%, 2.25%, 0.17%, 6.73%, 81.81%, 56.29%, 19.27%, and 37.02%. Beneng taro flour could be made product that need low protein flour such as cookies, crackers, brownies, waffle, crepes, or pancake.
PENANGANAN MASALAH PERSAMPAHAN DAN LIMBAH CAIR DI PROPINSI BANTEN Fitria Riany Eris
Jurnal Agroekoteknologi Vol 1, No 1 (2009)
Publisher : Jurusan Agroekoteknologi Fakultas Pertanian Untirta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (132.608 KB) | DOI: 10.33512/j.agrtek.v1i1.575

Abstract

ABSTRACTSolid and liquid waste are important environmental problems that if not managed well, it great potential to reduce the quality of the environment and health. Efforts to overcome the solid and liquid waste requires an approach. The objective of this research is to know the handling of environmental issues, especially solid and liquid waste handlers in Banten Province and provides an alternative waste management in overcoming it. Research done by taking a secondary data from various institutions related to research such as this BAPEDAL Province Banten, the BPS Banten Province and library literature. Handling environmental issues in Banten Province is stressed to technology and financial approach rather than through a social approach, partnership, cultural, political, legal and institutional arrangements. In connection with this effort will need, a new approach and change the paradigm in the management of solid and liquid waste. For example, the management of solid waste is concentrated to handle waste only and it should be changed to penyadaran process community and in the case of waste management.Key words: Solid Waste, Liquid Waste
UTILIZATION OF MILKFISH (Chanos chanos) BONE POWDER IN MAKING OF RENGGINANG, LOCAL FOOD OF BADUY TRIBE Fitria Riany Eris; Aris Munandar; Kartina AM; Meutia Meutia; Dian Anggraeni
Food ScienTech Journal Vol 2, No 1 (2020)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v2i1.8810

Abstract

Fishbone have a proportion of 10% of the total weight of fish and usually become fish processing waste that contains nutrients. One fish that has high nutritional value is milkfish. The utilization of milkfish bones can be an alternative way to provide a nutrient-rich food source because it contains a high number of mineral especially Ca and P. In Banten Province, milkfish bone is mainly waste from local food processing of Sate Bandeng (milkfish satay). This paper will discuss the results of research on the utilization of milkfish bone powder in making Rengginang, the local food of Baduy tribe. Baduy rengginang products are added milkfish bone powder with a concentration of 0%, 1%, 2%, and 3%. The products produced were characterized by parameters of linier expansion, crispness, hardness, organoleptic test, Total Plate Count (TPC), and proximate analysis. Rengginang product chosen was the treatment of adding 1% fish bone powder. Rengginang produced has the characteristics of volume expansion, crispness, and hardness in the range of 33.08-47.69%, 104.62-164.67 mm, and 958.20-2600.62 g. Water content, ash content, protein content and the amount of fat in the rengginang produced were 87%, 1.10-3.10%; 8.73-11.20%; and 0.48%. The water and protein content is very important because it is closely related to the physical characteristics of the rengginang produced.
Penyuluhan Cara Pengolahan Pangan yang Sehat dan Baik Kepada Warga Desa Sindangsari Kabupaten Serang Rifqi Ahmad Riyanto; Fitria Riany Eris; Tubagus Bahtiar Rusbana; Vega Yoesepa Pamela; Septariawulan Kusumasari; Winda Nurtiana; Zulfatun Najah; Nia Ariani Putri; Puji Wulandari; Ainun Nafisah; Nezly Nurlia Putri; Filki Ardiansyah; Muhammad Dhabit Dzikribillah
ABDI MOESTOPO: Jurnal Pengabdian Pada Masyarakat Vol 4, No 02 (2021): Juli 2021
Publisher : Universitas Prof. Dr. Moestopo (Beragama)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.729 KB) | DOI: 10.32509/abdimoestopo.v4i02.1393

Abstract

Cara Pengolahan Pangan yang Baik (CPPB) diperlukan untuk menjamin mutu produk pangan serta menjaga keamanan pangan sehingga produk pangan tersebut aman dan layak dikonsumsi. Seiring berkembangnya daerah Desa Sindangsari dengan telah selesainya pembangunan kampus salah satu PTN di sekitar desa tersebut, perlu adanya keterampilan dan kemampuan pengolahan pangan yang baik di sana. Terlebih lagi semakin banyak peluang untuk membuka usaha berbasis pangan di sekitar kampus nantinya. Tujuan kegiatan pengabdian ini adalah meningkatkan kesadaran dan pengetahuan warga Desa Sindangsari agar tercipta lingkungan yang lebih sehat dari segi pengolahan pangan. Langkah kegiatan pengabdian ini terdiri dari persiapan pelaksanaan kegiatan dalam bentuk komunikasi dengan perangkat desa setempat, pemaparan materi dan diskusi oleh dosen yang berkecimpung dalam bidang keamanan pangan, serta evaluasi hasil. Hasil pelaksanaan menunjukkan bahwa pemahaman peserta terhadap CPPB menjadi meningkat serta seluruh peserta berkeinginan untuk membagikan pengetahuannya kepada keluarga dan lingkungan sekitarnya. Tindak lanjut ke depannya salah satunya adalah pelatihan CPPB-IRT dengan fokus pengolahan pangan dari komoditas tertentu sehingga dapat langsung dipraktikkan oleh warga setempat.
Physical-Mechanical Properties of Edible Film Based on Beneng Taro (Xanthosoma Undipes K.Koch) Starch with Plasticizer Serly Eka Puspita; Fitria Riany Eris; Rifqi Ahmad Riyanto
Food ScienTech Journal Vol 4, No 1 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i1.15711

Abstract

Edible film is a thin layer as a coating for foodstuffs made from edible materials such as taro. One of the taro tubers variety that can be used as edible film is Beneng from Banten. Edible films made from starch have a weakness that is easy to tear and have low elasticity, to change the physical properties of the film from starch it is necessary to add a plasticizer. Plasticizers that are often added to the production of edible films are xylitol, sorbitol, polyethylene glycol, and glycerol. The purpose of this study was to determine the effect of the type of treatment and concentration of plasticizer on the physical-mechanical properties of edible film made from taro beneng starch. The treatment in this study was divided into 2 factors, the first factor was the type of plasticizer (sorbitol, glycerol and PEG), while the second factor was the concentration of the plasticizer (1%, 3%, and 5%). The tests carried out in this study were the tensile strength, elongation, thickness, water vapor transmission, and water solubility tests. The results showed that the type and concentration of plasticizer have a significant effect on the characteristics of the edible film. The interaction between the type and concentration of plasticizer has no significant effect on the water vapor transmission test. The best edible film in this study was the edible film with the addition of the plasticizer sorbitol with a concentration of 3%.
PENYULUHAN PENGUKURAN STATUS GIZI DAN MAKANAN BERGIZI DI DESA TEGALONGOK PANDEGLANG Septariawulan Kusumasari; Vega Yoesepa Pamela; Fitria Riany Eris; Dina Riziani; Arni Komala Sari
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 3 No. 2 (2022): Volume 3 Nomor 2 Tahun 2022
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v3i2.4887

Abstract

Stunting atau pendek merupakan masalah gizi menahun di Indonesia. Salah satu lokus stunting di Indonesia yaitu Kecamatan Koroncong Kabupaten Pandeglang. Desa Tegalongok merupakan salah satu sasaran bantuan stunting di Kecamatan Koroncong. Status gizi Balita di Desa Tegalongok cukup fluktuatif, sehingga diperlukan pemahaman para Ibu Balita dan Kader Posyandu mengenai teknik pengukuran status gizi Balita yang baik serta pengetahuan mengenai makanan yang dapat menaikkan status gizi Balita. Pendampingan dilakukan dengan demonstrasi langsung cara pengukuran tinggi badan dan berat badan Balita yang baik, serta penyuluhan mengenai makanan bergizi untuk Balita. Setelah dilakukan pendampingan, Kader Posyandu mampu melakukan pengukuran tinggi badan dan berat badan Balita dengan baik, para ibu Balita juga memiliki pengetahuan mengenai makanan bergizi untuk Balita. Pendampingan ini penting untuk dilakukan untuk memastikan data yang disampaikan ke Puskesmas merupakan data yang baik dan dengan adanya pengetahuan mengenai makanan bergizi para ibu lebih selektif dalam memberikan makanan pada Balita sehingga diharapkan mampu meningkatkan status gizi Balita.
Co-Authors Abdul Hasyim Sodiq Abdul Hasyim Sodiq Abdul Hasyim Sodiq Agus Rizki Ansori AINUN NAFISAH Ainun Nafisah AM, Kartina Anggoro Suryo Pramudyo Aris Munandar Arni Komala Sari Baity Nur Jannah Bayu Meindrawan Dewi Hastusi Dewi Hastuti Dian Anggraeni Dian Anggraeni Dina Riziani Dwi Ningsih Susilowati Dwi Ningsih Susilowati Fany Dwi Wahyuni Filki Ardiansyah Karmelia Nurrohmah Kusumasari, Septariawulan Meutia Meutia Meutia, Meutia Mohamad Ana Syabana Muhammad Dhabit Dzikribillah Muhammad Dhabit Dzikribillah Munandar, Aris Munandar, Aris Munandar, Denna Eriani N Nurmayulis Nezly Nurlia Putri Nia Ariani Putri Nia Ariani Putri Nia Ariani Putri Nita Kuswardhani Nurmayulis Nurmayulis Nurmayulis Nurmayulis Nurmayulis Nurul Annadzifah Nurul Annazhifah Puji Wulandari Puji Wulandari Puji Wulandari Puji Wulandari Rahma Hariyanti Ratna Mega Sari Rifqi Ahmad Riyanto Rifqi Ahmad Riyanto Rifqi Ahmad Riyanto Rifqi Ahmad Riyanto Ririn Rahayu Serly Eka Puspita Sjaifuddin Sjaifuddin Sri Mulyati Sri Mulyati Susiyanti Susiyanti Taufan Rifqi Samudra Taufik Hidayat Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana Vega Yoesepa Pamela Vega Yoesepa Pamela Winda Nurtiana Winda Nurtiana Yofita Sandra, S.Pd., M.Pd., Zico Farlin, Dr. Budiwirman, M.Pd., Yudi LA Salampessy Yus Rama Denny Yus Rama Denny Zulfatun Najah Zulfatun Najah Zulfatun Najah Zulfatun Najah