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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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Journal : Food ScienTech Journal

 1 
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.
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%.
Physical and Sensory Characteristics of Food Bar Based on Beneng Taro (Xanthosoma undipes K. Koch) and Soy Protein Isolate Fany Dwi Wahyuni; Fitria Riany Eris; Nia Ariani Putri; Rifqi Ahmad Riyanto
Food ScienTech Journal Vol 4, No 2 (2022)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v4i2.17148

Abstract

Beneng taro, a local food plant in Banten Province, has enormous potential to be developed as an effort to diversify food, one of which is used as a raw material in the manufacture of food bars. Ingredients formulation and roasting temperature can affect the characteristics of the resulting food bar. Therefore, researchers consider it necessary to conduct research related to the physical and sensory characteristics of food bars based on beneng taro, mocaf and soy protein isolate as one of food diversification, as well as the best formulation and roasting temperature of the food bar. This study used a completely randomized split plot design with two factors, namely roasting temperature and ingredients formulation. The L* value, a* value, and texture were all significantly impacted by the roasting temperature, according to the results. Meanwhile, the L*, a*, and b* values were significantly impacted by the addition of beneng taro flour and soy protein isolate. The a* value, b* value, as well as the panelists' evaluation of the color, texture, and overall parameters are significantly impacted by the interaction between the two factors. The formulas for the chosen food bars contained 30% taro flour and 70% soy protein isolate, and they were baked at 140 °C (S2R2) with the following characteristics: texture 26,59 N; L* value 46,75; a* 14,99; b* 32,17; and the value of preference for color, taste, aroma, texture and overall is 2,23; 2,10; 2,23; 2,15; and 2,25.
Halal Critical Point of Beneng Taro Products Identification Produced by Micro Enterprise in Serang City, Banten Fitria Riany Eris; Zulfatun Najah; Tubagus Bahtiar Rusbana; Puji Wulandari; Nurul Annadzifah; Rifqi Ahmad Riyanto
Food ScienTech Journal Vol 5, No 1 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i1.20914

Abstract

Food products that have a halal certificate must fulfill halal standards. The halal assurance system is created and implemented in order to ensure the halal production process. The concept of Halal Assurance System (HAS) 23000 is used as a reference to implement halal product processing. The problem is that there are many ingredients, the main raw materials and additional ingredients—that are not clear about their origin and halal assurance. This study aims to identify the Halal Critical Point (HCP) of derivative of beneng taro produced by microenterprises. This study uses a qualitative method. Sources of research data were taken from observations and interviews with owners of businesses, as well as observations at the research location. Halal critical materials are beneng taro flour, cassava flour, vegetable oil, and dry coriander. Halal critical processes are production, washing facilities, and transportation. The critical control points in production include soaking, washing, and frying.
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