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All Journal International Journal of Advances in Applied Sciences CHEMICA Jurnal Teknik Kimia Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem JITEK (Jurnal Ilmiah Teknosains) Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Empower : Jurnal Pengembangan Masyarakat Islam Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Journal of Agri-Food Science and Technology (JAFoST) Journal of Halal Science and Research
Titisari Juwitaningtyas
Universitas Ahmad Dahlan
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Environmental Science Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Public Health Social Sciences Veterinary Other

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Identifikasi Pengaruh Umur Simpan dan Antioksidan Terhadap Kandungan Karbohidrat dan Kadar Air Pada Mie Tapioka Basah Titisari Juwitaningtyas; Amalya Nurul Khairi
CHEMICA: Jurnal Teknik Kimia Vol 5, No 1 (2018): Juni 2018
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (313.051 KB) | DOI: 10.26555/chemica.v5i1.11837

Abstract

Wet tapioca noodles are a typical food in one of the regions in DIY Province. Traditional processing results in a limited shelf life. Gambir (Uncaria gambir roxb) plants are popular plants to be processed into herbal medicines and nutritious plants. Based on research, gambir has the ability as an antimicrobial and natural antioxidant because of the content of catechins in it. This study aims to identify the effectiveness of using gambir extract as a natural antioxidant in wet tapioca noodle samples. The methodology in this study was carried out by mixing 7% gambir extract into 50 grams of wet tapioca noodles. The finished sample is then treated with storage for 0 days, 3 days, and 5 days. The result of the analysis are in 0 day storage, sample contains antioxidant 80,624 ic50, carbodydrate 41,048 mg, and water 58,575 %. In 3 days storage, sample contains antioxidant 91,048 ic50, carbohydrate 45,744 mg, and water 53,415 %. In 5 days storage, sample contains 94,876 ic50, carbohydrate 60,547 mg, and water 39,100 %. Based on the tests conducted, it appears that there is an increase in the number of antioxidants during the storage period. This is accompanied by increasing carbohydrate content and decreasing water content. Decreasing water content will have an impact on the stability of microbial activity so that it extends shelf life. These results provide the conclusion that gambir extract can provide a longer shelf life effect.
Penurunan Mutu Atribut Sensori Mi Basah Berbahan Baku Tepung Singkong dengan Fortifikasi Ekstrak Gambir (Uncaria gambir Roxb) Titisari Juwitaningtyas; Amalya Nurul Khairi
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 1 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i1.9013

Abstract

Mi adalah makanan yang terbuat dari tepung-tepungan yang mengalami gelatinisasi hingga mempunyai karakteristik kenyal dan elastis. Pengembangan produk mi telah mengalami modernisasi. Salah satu mi non-gluten yang telah komersial adalah mi berbahan baku tepung singkong. Tepung singkong berasal dari penyawutan ubi kayu yang diolah lebih lanjut dengan pengeringan dan penggilingan. Mi yang diproduksi secara tradisional ini mempunyai masa simpan yang pendek. Untuk mengatasi permasalahan tersebut, ditambahkan ekstrak gambir dengan tujuan salah satunya sebagai anti-mikrobia. Kelemahan dari penggunaan ekstrak ini adalah rasanya yang pahit dan kenampakan yang kurang baik. Maka dari itu, penelitian ini bertujuan untuk menilai mi berbahan baku tepung singkong tersebut berdasarkan pengujian inderawi. Metode yang digunakan adalah dengan uji inderawi terhadap 30 orang panelis tidak terlatih. Atribut yang dinilai yaitu warna, aroma, tekstrur, dan kekenyalan. Sampel yang disiapkan memiliki 2 variabel perlakuan yaitu konsentrasi penambahan ekstrak dan lama waktu penyimpanan. Sampel dibuat dari tepung singkong tanpa penambahan ekstrak, dengan tambahan ekstrak 2%, dengan tambahan ekstrak 5%, dan tambahan ekstrak 7%. Lama waktu penyimpanan digunakan 0 hari (tanpa penyimpanan) dan 5 hari. Berdasarkan penilaian masing-masing atribut (warna, aroma, dan tekstur) dengan metode uji inderawi, diperoleh hasil bahwa panelis lebih menyukai sampel hari ke-0 (A0, A2, A5, A7). Pada perlakuan penyimpanan selama 5 hari terdapat penurunan mutu. Dari analisis dapat disimpulkan bahwa sampel dengan penambahan ekstrak gambir mempunyai pengaruh yaitu semakin tinggi kadar ekstrak yang ditambahkan maka semakin rendah penurunan mutunya dan sebaliknya.
PEMBINAAN KESADARAN PANGAN THOYIB YANG AMAN PENGAWET SINTETIS PADA PENGURUS CABANG ‘AISYIYAH WIROBRAJAN Amalya Nurul Khairi; Titisari Juwitaningtyas; Iin Narwanti
Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Vol. 2 No. 2 (2018)
Publisher : Universitas Ahmad Dahlan, Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jp.v2i2.446

Abstract

Ibu-ibu anggota PCA Wirobrajan sebagian besar adalah pengusaha makanan dan minuman yang terampil dalam pengolahan panganan basah tradisional maupun street food. Kondisi ini merupakan akibat dari banyaknya jumlah sekolah dan adanya Pasar Klitihikan yang khusus menjual makanan jenis camilan di Kecamatan Wirobrajan. Pengabdian ini bertujuan untuk meningkatkan kesadaran Ibu-ibu anggota PCA Wirobrajan terhadap bahaya penggunaan pengawet sintetis sekaligus membekali dengan keterampilan membuat pengawet dari bahan alami dan deteksi sederhana kandungan formalin. Metode yang dilakukan adalah dengan pelatihan dan pemaparan materi. Kegiatan tersebut dilaksanakan dalam tiga kali sesi. Dari hasil pembinaan yang dilakukan diperoleh hasil antusiasme keikutsertaan Ibu-ibu PCA Wirobrajan dan semangat mereka untuk memperbaiki proses pengolahan pangan dengan meminimalisir penggunaan bahan tambahan pangan (BTP) sintetis yang berbahaya. 
Pendampingan Pengelolaan Sampah Menuju Desa Peduli Sampah di Desa Semanu Kabupaten Gunung Kidul Alia Ariesta; Okka Adiyanto; Utaminingsih Linarti; Isana Arum Primasari; Endah Utami; Gita Indah Budiarti; Ika Dyah Kumalasari; Titisari Juwitaningtyas
Empower: Jurnal Pengembangan Masyarakat Islam Vol 6, No 1 (2021)
Publisher : IAIN Syekh Nurjati Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24235/empower.v6i1.9971

Abstract

Waste management is an important thing that needs to be resolved. The accumulation of garbage and the not yet managed urban and rural waste are one of the driving factors for this community service. Desa Semanu is one of the villages that already has a TPS-3R in Gunung Kidul Regency but the TPS-3R has not been utilized optimally. This study uses a qualitative method with community empowerment program. Aims for this research is to know the implementation of community empowerment programs. Furthermore, the purpose community service is to make Desa Semanu into a village that cares about waste by taking advantage of the integration of TPS 3R and a waste bank. One of the activities that have been carried out to support a village that cares about waste is by providing counseling about the dangers of burning waste to the environment and health. In addition, there was also counseling on the assistance of the Ahmad Dahlan University Center of Energy and Environmental Studies to make Desa Semanu can make a Waste Care Village. Based on the evaluation that has been carried out, most of the extension participants have increased their knowledge of solid waste knowledge.
Chemical Properties of Red Rose (Rosa Indica L.) Herbal Tea with Variations of Temperature and Drying Time Titisari Juwitaningtyas; Amy Amalia
CHEMICA: Jurnal Teknik Kimia Vol 9, No 1 (2022): April 2022
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v9i1.22208

Abstract

Red roses (Rosa Indica L.) are ornamental plants containing functional compounds that are good for health, such as antioxidants, vitamin C, and polyphenols. Due to the functional compounds in red roses, they can be processed into herbal teas. This study aims to determine the chemical nature of red rose herbal tea with variations in temperature and drying time. This study was designed using a Completely Randomized Design (CRD) consisting of two treatment factors: drying temperature T1= 50 oC, T2= 60 oC, T3= 70 oC, and drying time S1=2 hours, and S2=3 hours. The parameters measured were the water content in dried flowers, while the antioxidant activity and total phenol were carried out in steeping dried flowers. The study results were processed using a two-way ANOVA (analysis of variance). The results showed that temperature and drying time significantly affected moisture content, antioxidant activity, and total phenol of red rose herbal tea. Red rose herbal tea produced the lowest water content of 4.55% in sample T3S2, and the highest antioxidant activity was 54.01% in sample T1S1. The highest total phenol was 11.45 mg GAE/g in sample T1S1.
Physicochemical Properties of Klutuk banana Leaves (Musa balbisiana Colla) Susu and Wulung Cultivars with its Potential as Antioxidant Safinta Nurindra Rahmadhia; Titisari Juwitaningtyas
Journal of Agri-Food Science and Technology Vol. 1 No. 1 (2020): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (454.794 KB) | DOI: 10.12928/jafost.v1i1.1942

Abstract

Banana leaf is mostly used as food packaging materials. The most often used leaf of banana trees is from Klutuk banana. Its leaf is the broadest and most durable among other banana leaf cultivars. However, the research of potential use of Klutuk banana leaf has not much done. In this research, the physical and chemical properties of Klutuk banana leaves will be observed from the very top to the bottom of the tree. Physical properties explored from Klutuk banana leaves are tensile strength, elongation, thickness, and color of the leaf. The leaf then will be extracted using methanol so that its antioxidant properties can be known. The leaf from the third petiole of Klutuk banana susu and wulung cultivars, has the best physical properties, i.e., mechanical, color, and antioxidant activity properties, and is best to use as food packaging material. The most significant activity of antioxidant is found from the first shoot of Klutuk banana susu and wulung leaf cultivars.
Formulation and Sensory Reception of Steamed Brownies with Avocado (Persea americana) Seeds as Additive Amanda Dwi Oktavia Adisty; Wahidah Mahanani Rahayu; Titisari Juwitaningtyas
Journal of Agri-Food Science and Technology Vol. 1 No. 2 (2020): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (568.718 KB) | DOI: 10.12928/jafost.v1i2.2755

Abstract

Avocado (Persea americana) is a fruit part of the Lauraceae family, which can be widely found in tropical and subtropical regions. With an annual harvest of more than 300,000 tons in Indonesia and only flesh as edible part, avocado has large byproducts such as skin and seed. The later contains 23% of starch and fat, which can be utilized as an alternative source of starch. This study aimed to examine consumer preference for steamed brownies with avocado seed as additive. Preference was measured using a hedonic test on 55 untrained panelists at a measurable scale of 1-7. Results showed that brownies made by 90 g shredded avocado seed and 80 g wheat flour had the highest hedonic score for color, appearance, texture, aroma, and flavor of 4.4, 4.2, 4.1, 3.75, and 3.7, respectively. These results indicated the possibility to develop a better formula to produce steamed brownies with avocado seed preferable by consumers.
Analisis penggunaan bahan tambahan pangan (BTP) ibu rumah tangga di yogyakarta dalam aspek perilaku, sikap, dan pengetahuan Amalya Nurul Khairi; Titisari Juwitaningtyas; Iin Nurul Narwanti
Journal of Halal Science and Research Vol. 1 No. 1 (2020): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (864.69 KB) | DOI: 10.12928/jhsr.v1i1.2091

Abstract

Ibu rumah tangga memerankan peran yang sangat penting dalam menjaga keamanan pangan keluarga, khususnya dari bahan tambahan pangan (BTP) berbahaya. Tujuan penelitian ini adalah untuk menganalisis persepsi penggunaan BTP ibu rumah tangga perkotaan di area Wirobrajan, Yogyakarta bagi kesehatan keluarga mereka. Responden yang berpartisipasi dalam penelitian ini adalah ibu rumah tangga sekaligus pengusaha makanan ringan basah maupun kering yang terampil mengolah jajanan tradisional, makanan kering, dan street food. Penelitian ini menggunakan metode kuisioner untuk mengukur tingkat pengetahuan, sikap, dan perilaku. Responden dipilih melalui purposive sampling dan memilih responden yang memenuhi kriteria ibu rumah tangga dan pengusaha makanan. Hasil analisis menunjukkan bahwa ibu rumah tangga di Wirobrajan memiliki pengetahuan yang cukup tentang BTP yang ditunjukkan dengan pemenuhan kriteria terjawab dengan tepat lima (5) kategori dari delapan (8) kategori (>85%) yang ditanyakan. Asek sikap ibu rumah tangga Wirobrajan adalah baik (persentase jawaban tepat pada setiap pertanyaan melebihi 80%). Aspek perilaku juga memenuhi kriteria baik dengan jawaban tepat merupakan jawaban mayoritas responden, kecuali pada kriteria tempat membeli BTP dan penggunaan pengawet alami pada produk yang tidak terjual. Dalam penelitian ini aspek pengetahuan dan sikap mempengaruhi secara konsisten perilaku dari responden penelitian. 
Determination of critical control points on the chocolate bar production process in pt. cocoa chocolate, bandar lampung Wida Awangsih; Titisari Juwitaningtyas
Journal of Halal Science and Research Vol. 2 No. 2 (2021): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (641.836 KB) | DOI: 10.12928/jhsr.v2i2.6816

Abstract

PT. Aneka Coklat Kakoa is one of the food industries engaged in the food processing of chocolate products in Bandar Lampung. Chocolate products are processed food that is easily contaminated by microorganisms and processes their production is a risk to food safety, so it is necessary to handle it which is good to prevent this risk. That is the basis of the need for effort supervision of the chocolate bar processing process to minimize the possibility of the occurrence of danger. Hazard Analysis and Critical Control Point (HACCP) is a guaranteed system of food safety based on that hazards can occur at the point or stage of production certain, but the danger can be controlled. Its control measures for ensuring food safety are based on existing principles for identifying possible dangers at any stage of the food chain. One of the steps in applying HACCP is the determination of critical control points (CCP) by a method used in determining this critical control point: a decision tree diagram. Based on the results of the study, it was obtained that the critical control point is in the process of roasting, grinding, ball milling, packaging, and storage.
Evaluation of the application of the principles of industrial sanitation and employee hygiene Kevin Bagus Pamukti; Titisari Juwitaningtyas
Journal of Halal Science and Research Vol. 3 No. 1 (2022): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1010.297 KB) | DOI: 10.12928/jhsr.v3i1.6817

Abstract

The food industry is an industry that processes agricultural products into products, all of which are ready for consumption by a community. Therefore, the food industry is more involved in the downstream part of making these products. The primary function of the food industry is to save, disseminate, and increase the added value of agricultural products effectively and efficiently. Sanitation is an effort that monitors several environmental factors that affect humans and significantly impact the effect, damage to physical development, health, and survival in life, or efforts to maintain food, workplace, or free from pollution caused by bacteria, insects, or other animals. This study aims to analyze industrial sanitation and employee hygiene based on the reference in a Regulation of the Minister of Industry of the Republic of Indonesia No. 75/M-IND/PER/7/2010 concerning Good Processed Food Production Methods. The analytical method uses a check sheet, descriptive statistical analysis, and fishbone diagrams. The results of the analysis showed that the application of industrial sanitation and employee hygiene at Sweet Sundae was good, with the percentage of application is 85% being implemented and 15% not being implemented.
Co-Authors Alia Ariesta Amalya Nurul Khairi Amalya Nurul Khairi Amanda Dwi Oktavia Adisty Amy Amalia Aprellianti Dwi Swastika Bayu Dwi Permana Endah Sulistiawati Endah Utami Gita Indah Budiarti Iin Narwanti Iin Nurul Narwanti Ika Dyah Kumalasari Irene Enjeli Purba Isana Arum Primasari Kevin Bagus Pamukti Lukhi Mulia Shitophyta Okka Adiyanto Safinta Nurindra Rahmadhia Seila Setiyani Utaminingsih Linarti, Utaminingsih Wahidah Mahanani Rahayu Wiajeng Dayani Lestari Wida Awangsih Wida Awangsih