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All Journal Journal of Nutrition College Jurnal Media Gizi Indonesia (MGI) Jurnal Litbang Industri Jurnal Sains dan Teknologi Pangan JST ( Jurnal Sains Terapan ) Jurnal Pemberdayaan Masyarakat Universitas Al Azhar Indonesia JUSTI (Jurnal Sistem dan Teknik Industri)
Nur Ahmad Habibi
Politeknik Kesehatan Kementerian Kesehatan Padang
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Journal : JST ( Jurnal Sains Terapan )

 1 
Efektifitas dan Efisiensi Penggunaan Klorinator sebagai Sarana Pelarut Disinfektan di Usaha Kecil dan Menengah (UKM) Nur Ahmad Habibi; Citra Tristi Utami; Mulyana Mulyana; Ratu Ruri Amelia
JST (Jurnal Sains Terapan) Vol 5, No 1 (2019): JST (Jurnal Sains Terapan )
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat, Politeknik Negeri Balikpapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jst.v5i1.630

Abstract

Water is an important substances in the food industry. The quality of water that is used in the small Industry (UKM) generally has bad quality. This is caused by lack of knowledge and cost. The aim of the study was to evaluate effectiveness and efficiency of using chlorinator as disinfectan (chlorine) solvent in the small industry (UKM). This study used complete randomized design with 2 repetitions and  analyzed water quality before and after treatment. The parameters that was used was coliform and eschericia coli (e. coli) contaminant and total chlorine in the water. The cost efficiency was calculated with evaluate chlorine/m3. Results showed a decrease of coliform and E.coli (p<0.05), from 2,3 x105 cfu/100 ml to 0 cfu/ml for both. Furthermore, total chlorine after treatment showed no decrease significantly (p<0.05). The cost efficiency of using chlorinator was cheap, just  Rp. 916/m3. The use of chlorinator was effective to decrease total microbiology contaminant and can keep total chlorine concentration in the standard of water quality for hygiene and sanitation. Furthermore, chlorinator was also efficience in cost to be  implemented  in small industry (UKM)
Perubahan Karakteristik Bahan Pangan pada Keripik Buah dengan Metode Freeze Drying (Review) Nur Ahmad Habibi; Sarah Fathia; Citra Tristi Utami
JST (Jurnal Sains Terapan) Vol 5, No 2 (2019): JST (Jurnal Sains Terapan)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat, Politeknik Negeri Balikpapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jst.v5i2.634

Abstract

Food processing is changing from thermal to non thermal process nowadays for non thermal process could maintain food quality including sensory and nutrition value. Freeze drying is a non thermal drying method using low temperature. The water content of the product is frozen from the water phase to ice phase and into gas phase (sublimation process) to control the pressure and temperature. There are some changes in food characteristic in fruit chips processing using freeze drying method In the physical charcteristic, there are geometry, mechanic, optical, and other physical value changes. In the physical charcteristic, geometry value, mechanic value, optical value, and other physical value changes, while in sensory characteristic a freeze drying method could maintain food colour, flavour,  texture and odor(aroma). Freeze drying could inhibit bacteria growth but could not kill the spores in microbiological characteristics. Furthermore, freeze drying could maintain vitamin, mineral and active compound in the product instead of thermal drying process.Keywords : freeze drying, non thermal, sensory, chemistry, physic, microbiologyABSTRAKProses pengolahan makanan saat ini beralih dari proses termal ke proses non termal. Hal ini disebabkan karena proses non termal dapat mempertahankan mutu pangan didalamnya, meliputi sensorik dan nilai gizinya. Pengeringan beku/freeze drying merupakan metode pengeringan non termal yang dilakukan dengan menggunakan suhu yang rendah. Kandungan air didalam produk dalam fase air dibekukan  menjadi fase padat (es) kemudian diubah menjadi fase udara dengan menggunakan prinsip sublimasi dengan mengendalikan suhu dan tekanannya. Terdapat perubahan karakteristik bahan pangan pada pengolahan keripik buah dengan metode freeze drying. Dari sifat fisik, meliputi perubahan sifat geometri, sifat mekanik, sifat optik dan sifat lainnya. Dilihat dari karakteristik sensorik proses pengeringan beku dinilai dapat mempertahkan sifat sensorik meliputi warna, rasa, tekstur dan aroma. Metode freeze drying dinilai dapat menghambat pertumbuhan bakteri, namun tidak dapat membunuh spora bakteri apabila dilihat dari karakteristik mikrobiologinya. Selanjutnya dari karakteristik kimia, diketahui metode freeze drying dinilai lebih baik dalam mempertahankan vitamin, mineral, dan bahan aktif di dalam produk dibanding dengan metode pengeringan dengan termal. Kata Kunci :freeze drying, non termal, sensorik, kimia, fisik, mikrobiologi
Co-Authors Adriyan Pramono Azis Boing Sitanggang Citra Tristi Utami Ismanilda . Mulyana Mulyana Nur Heni Sri Palupi Pregiwati Pusporini Ratu Ruri Amelia Sarah Fathia Sri Darningsih Utami, Citra Tristi Zurni Nurman