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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Sains dan Teknologi Pangan Jurnal Hilirisasi IPTEKS (JHI) Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Jurnal Andalas: Rekayasa dan Penerapan Teknologi

Cesar Welya Refdi

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Author-ID : 359088

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Education Electrical & Electronics Engineering Engineering Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Analysis of Safety Street Food In Public Primary Schools in Padang City Fajri, Prima Yaumil; Refdi, Cesar Welya; Fiana, Risa Meutia
Jurnal Sains dan Teknologi Pangan Vol 6, No 2 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Food safety is the main issue in street food for student in primary school. Street food that unhealthy can be caused by unhygienic food processing or storage. Microbial contamination, chemical contamination from the air or application of food additives at risk become critical point food safety in street food for student in primary school. The aim of this research was to know street food that often consumed by students some public primary schools in Padang City and its safety. This research is an observational study with purposive sampling technique. The result of this research showed that there is chemical contamination from lead, may caused of the location of food stall and how it is processed. Street food of school children observed from selected public primary schools in Padang City was suspected of containing borax and formalin proved negative.Keywords : borax, chemical contamination, formalin, lead, street food

FORMULASI NASI INDIGENOUS (BERAS CISOKAN) DENGAN MAKANAN KHAS SUMATERA BARAT SEBAGAI PRODUK PANGAN DARURAT Refdi, Cesar Welya; Rasdiana, Felga Zulfia; Fajri, Prima Yaumil
Jurnal Sains dan Teknologi Pangan Vol 6, No 4 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

The critical part of disaster mitigation is getting the food needs of disaster victims, namely emergency food. Emergency Food Products (EFP) are processed food products specifically designed to meet humans' daily energy needs (2100 kcal) and are consumed in abnormal situations. West Sumatra has a variety of traditional cuisine that is liked by various people especially in Indonesian peoples. This study aimed to determine the formulation of indigenous rice (Cisokan Rice) and traditional West Sumatra dishes as emergency food based on nutritional composition to meet IOM emergency food standards. This research obtained three formulations of Emergency Food products using traditional foods from West Sumatra. These formulations, namely Rice with Rendang, Rice with Chicken Kalio, and Rice with Fish Asam padeh. Each formulation consists of 250 grams per serving. Each product formulation also meets the requirements for emergency food consumption, namely 2100 kcal per day, which can be fulfilled with 3-4 portions of consumption a day.

Study of Cellulose and Starch-Based Biodegradable Foam Production Technology as Enviromentally Packaging Materials Rasdiana, Felga Zulfia; Refdi, Cesar Welya
Jurnal Sains dan Teknologi Pangan Vol 6, No 3 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Biodegradable foam is an alternative to styrofoam packaging which is not environmental friendly and harmful to health. Various sources of starch are widely available in nature which can be used as raw material for making biodegradable foam. Several researchers found that many types of starch can be used as the main material for making biodegradable foam, including cassava starch, corn starch, sago starch, durian seed starch, jackfruit seed starch, avocado seed starch, and banana weevil starch. The production methods used from several studies that have been carried out are thermopressing, baking process, microwave assisted molding, and extrusion. Biodegradable foam based on starch is brittle, sensitive to water and requires additional treatment to increase strength, flexibility and resistance to water so that it can be used commercially. The purpose of this article is to provide information on the production of biodegradable foam from various types of starch and cellulose. Based on the results of the analysis, the characteristics of biodegradable foam using the baking process method and modified sago starch resulted in better water absorption values compared to other types of starch and production methods.

Co-Authors Aisman Aisman Cristiana, Desy Daimon Syukri Dian Ferinda Eka Candra Lina Fajri, PY Fauzan Azima Felga Zulfia Radiana FRANSISKA RUNGKAT ZAKARIA Hanalde Andre Herviyanti Herviyanti Ismed Ismed Jefril Rahmadhoni Melinda Noer Novizar Nazir Prima Fithri Prima Fithri Prima Yaumil Fajri Purnama Dini Hari Puspo Edi Giriwono Rasdiana, Felga Zulfia Rina Yenrina Rini Rini Risa Meutia Fiana Risti Kurnia Dewi Sayuti, Kesuma Suryani, Indah Permata TRIMURTI HABAZAR Uyung Gatot Syafrawi Dinata Viska Rahma Puspita Wellyalina Wellyalina Wenny Surya Murtius

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