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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Kesehatan Masyarakat Jurnal Sains dan Teknologi Pangan AGRITEKNO, Jurnal Teknologi Pertanian Media Karya Kesehatan Jurnal Riset Sains dan Kimia Terapan Journal of Global Sustainable Agriculture Food Scientia: Journal of Food Science and Technology Journal of Applied Agricultural Science and Technology
Rina Rismaya
Program Studi Teknologi Pangan Universitas Terbuka
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health

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PENGARUH PENAMBAHAN TEPUNG LABU KUNING TERHADAP SERAT PANGAN MUFFIN, KARAKTERISTIK FISIKOKIMIA DAN SENSORI Rina Rismaya; Elvira Syamsir; Budi Nurtama
Jurnal Teknologi dan Industri Pangan Vol. 29 No. 1 (2018): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (376.959 KB) | DOI: 10.6066/jtip.2018.29.1.58

Abstract

Pumpkin is one of the high-fiber food sources which is abundant in Indonesia, but it is still widely un-derutilized. The use of pumpkin was expected to increase dietary fiber content in food product as well as to become one of food diversification alternatives. The purposes of this research were to evaluate the effect of addition of pumpkin flour into muffin formula on dietary fiber content, physicochemical and sensory cha-racteristics as well as to determine the best muffin developed. This research used Completely Randomized Design (CRD) which applied two factors namely, types of pumpkin flour (AP and AB) and the concentra-tions of pumpkin flour (25, 50, 75 and 100%). The study was repeated twice in three replication trials. The AP pumpkin was soaked in 0.10% sodium metabisulfite (Na2S2O5) solution at an initial temperature of 80°C, while AB pumpkin was soaked in a 0.10% Na2S2O5 solution at a room temperature (30°C). The re-sults showed that the increasing concentration levels of both pumpkin flour types decreased expansion volume, brightness, moisture content, and panelist acceptance towards the muffins. On the other hand, it increased bulk density, hardness, and dietary fiber content of the muffins. Based on sensory evaluation, the formulation comprising of 75:25 wheat flour to AB pumpkin ratio produced the best preferred muffin, because it was comparable to the control. Although the pumpkin muffin had lower acceptability than the control for all organoleptic parameters, it had a excellent value of dietary fiber. About one serving (ca 45 g) of 100% pumpkin muffin could meet the daily needs for Indonesian, at 29-31% per individual per day.
Pengaruh Suhu Perendaman dengan Larutan Natrium Metabisulfit terhadap Karakteristik Fisikokimia Tepung Labu Kuning (Cucurbita moschata D.) Yesika Kristiani; Rina Rismaya; Elvira Syamsir; Didah Nur Faridah
Food Scientia : Journal of Food Science and Technology Vol 2 No 1 (2022): Januari - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v2i1.2488.2022

Abstract

Pumpkin (Cucurbita moschata D.) is an agricultural commodity with a fairly complete nutritional content and high fiber. The use of pumpkin which is still limited to traditional processed food can be expanded by processing it into flour. Pumpkin flour has a longer shelf life than a fresh pumpkin. It is also easy to distribute and to process into various types of processed food. This study is aimed to evaluate the physicochemical characteristics of pumpkin flour produced from different pretreatments. Pretreatments such as soaking in 0.10% sodium metabisulfite solution at room temperature 30 ºC and 80ºC for 10 minutes. The parameters measured were moisture content, ash, protein, fat, carbohydrates, dietary fiber, and color. Based on the test results, the difference in immersion temperature only significantly affected the color value. Pumpkin flour soaked in 0,10% sodium metabisulfite at an initial temperature of 80 ºC had color values of L= 64,87 ± 0,04; b* +52,95 ± 0,05, higher but color value a* =+6,89 ± 0,06.
The Quality and Heat Stability Comparison of Packaged Cooking Oil and Bulk Cooking Oil Rismaya, Rina; Kurniawan, Andhi Dwi
Jurnal Sains dan Teknologi Pangan Vol 8, No 2 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (676.367 KB) | DOI: 10.33772/jstp.v8i2.32969

Abstract

Bulk Cooking Oil (BCO) is still preferred by people because its price is cheaper than Packaged Cooking Oil (PCO). The price difference may be due to the difference in quality and heat stability during cooking at high temperatures. This study aimed to compare the quality and heat stability of BCO and PCO based on Free Fatty Acid (FFA) and Iodine Value (IV). This study used a completely randomized factorial design 2x5 with cooking oil types (package and bulk) and temperature (40, 80, 150, 200 and 250℃) as factors, while oil quality indicators as responses evaluated were FFA and IV. The results showed that the quality of PCO was better through significantly lower FFA and higher IV than BCO. The higher the temperature, the higher the FFA, while the lower the IV. Based on FFA results, BCO and PCO had the same level of heat stability, where the FFA of both significantly increased at 150℃. Meanwhile, the IV results showed that BCO had better heat stability, where the IV of BCO significantly decreased at higher temperatures (200ºC) than PCO (150ºC). In conclusion, PCO was better in quality based on FFA and IV, but not better in heat stability than BCO. 
Penentuan Kadar Merkuri (Hg) pada Kerang Hijau (Perna viridis) di Pasar Serpong Menggunakan Mercury Analyzer Metode Direct Thermal Decomposition Utha Rosalita Permata Putri; Rina Rismaya
Food Scientia : Journal of Food Science and Technology Vol 3 No 1 (2023): Janurai - Juni
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v3i1.4911.2023

Abstract

Green mussels (Perna viridis) can accumulate heavy metals from their environment. In the biota’s living cells, heavy metals can be accumulated and if consumed, could have an adverse effect on human health. Mercury (Hg) is one of heavy metals that usually pollute river water. This study aimed to quantify the mercury level of heavy metals in green mussels and the results were compared to the provisions in SNI 7387:2009 on the maximum limit of heavy metal contamination in food. The mercury analyzer with the direct thermal decomposition technique with a wavelength of 253.7 nm was used to measure the mercury levels in green mussels. The green mussel sample was obtained from several seller in Pasar Serpong. Green mussel was found to be taken from the coast of Tangerang regency river that was indicated to be polluted by heavy metals. The analysis was done using the standard series, which yielded a correlation coefficient (r) of 0.9997 and a percentage recovery of 102.65%. The results showed that three analysed samples met the Mercury metal quality criteria. The three samples of green mussels sold on Serpong Market was deemed to be safe for human consumption.  
Identification of the Effect of Water Stress on Yield Production and Evaluation of the Nutrient Content of Garut Tubers and Flour Khalimi, Muhammad; Rismaya, Rina; Sutrisno, Sutrisno
Journal of Global Sustainable Agriculture Vol 4, No 1 (2023)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v4i1.6954

Abstract

Arrowroot tubers (Maranta Arundinace L.) are a tuber plant that has potential as a source of carbohydrates. Arrowroot tuber plants have the potential to adapt well to various environmental conditions including water stress. The aim of this research was to identify the effect of water stress on yield production (number, weight, length and diameter) and evaluate the nutritional content of arrowroot tubers. This research used a Completely Randomized Design (CRD) with 7 water stress treatments, namely (P1) 15 days of waterlogging, (P2) 10 days of waterlogging, (P3) 5 days of waterlogging, (P4) daily watering, (P5) watering every 5 days, (P6) watering every 10 days, and (P7) watering every 15 days which was repeated in 2 experimental repetitions and 2 measurement repetitions. The results of the research showed that there was no decrease in yield in treatments P1 to P3, however in treatments P6 and P7 there was a difference in the yield of lower tuber weight compared to the daily watering treatment (P4) and the once every 5 days watering treatment (P5). Treatment The results of proximate analysis of arrowroot tubers with the best yield production (P5) showed that the water, ash, fat, protein and carbohydrate content of fresh tubers were respectively 69.82%, 1.47%, 0.21%, 0, 45% and 28.15%, while arrowroot flour is 2.28%, 4.77%, 0.33%, 1.47% and 91.16%. The results of this research provide information that arrowroot plants can be planted on land that has the potential to be flooded during the arrowroot growing season, but arrowroot plants require sufficient water to optimize their production. The high carbohydrate content of arrowroot tubers reflects its potential as an alternative food source to replace wheat and rice.
PENGGUNAAN SENYAWA PEKTIN KULIT JERUK SIAM SEBAGAI EDIBLE COATING TERHADAP KUALITAS BUAH STROBERI (Fragaria vesca) SELAMA PENYIMPANAN Junaidi, Fahmi; Hermavita, Cindi Dwi; Nur Anggaristi, Kirana Titan; Setiawan, Alifianto; Rismaya, Rina
Jurnal Sains dan Teknologi Pangan Vol 9, No 1 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i1.47155

Abstract

The characteristics of siamese oranges have a 30% part in the form of fruit peel which has not been used and discarded, however, siamese peel has pectin content that can be utilized as an edible coating. The purpose of this research is to determine the effect of using pectin compounds of chayote peel as edible coating on the quality of strawberry fruit during the shelf life. The research method was conducted using a 4x4 factorial complete randomized design with factors of chayote peel pectin concentration and storage temperature. The first factor is the concentration of edible coating from pectin which consists of 4 levels, namely 0%, 1%, 2%, and 3%. The second factor is the length of storage, consisting of 4 levels, namely 3, 6, 9 and 12 days of storage at refrigerator temperature (14oC). The variables observed include weight loss, texture, vitamin C content, pH test, total soluble solids and organoleptic (color, taste and appearance). Based on the analysis of variance, the treatment of pectin concentration comparison of siamese orange peel as edible coating on the shelf life of strawberry fruit has a significant effect (p
Pengaruh Suhu Pemanasan terhadap Karakteristik Mutu Minyak Goreng Bekas Pakai Pedagang Gorengan Agung, Galih S; Rismaya, Rina
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.15

Abstract

Palm cooking oil has been widely used in food processing because it is easily available at a relatively low price in the market. People's habit of repeatedly using cooking oil is considered more economical and can save household costs, but this can be a bad risk to health. This is because repeated use at high temperatures will reduce the quality of cooking oil. This study aimed to determine the effect of heating temperature on the quality of cooking oil used by fried traders in terms of color analysis, free fatty acids, iodine number, and peroxide value. This study used a completely randomized design with heating temperature treatment (150°, 180°, and 210°C) on cooking oil used by fried peddlers, which was repeated two times trial repetition. The results showed that heating temperature significantly increased the redness, free fatty acid content, and peroxide value of used cooking oil. However, the heating temperature significantly reduced the iodine value in used cooking oil. Based on SNI 7709:2019, cooking oil used by fried traders who were given different heating treatments did not meet the quality requirements for cooking oil in term of its free fatty acid content and color quality.
Training of Fish Nugget Processing to Prevent Stunting Rismaya, Rina; Sulistyawati, Eko Yuliastuti Endah; Ratnaningsih, Dewi Juliah; Maulida, Iffana Dani; Nadia, Lula
Media Karya Kesehatan Vol 7, No 1 (2024): Media Karya Kesehatan
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/.v7i1.52377

Abstract

Insufficient protein intake in children during the growth period is one of the causes of the increasing prevalence of stunting children in Indonesia. Fish has been researched to contain high levels of protein which is good for children's growth and development. In general, fish is only processed simply so it is not liked by children, whereas it can be processed into various processed products, such as nuggets. This community service aimed to determine the effect of providing fish nugget processing training on the knowledge of training participants. An increase in knowledge was measured using a one group pretest posttest design, which was then carried out with a real difference test to see the difference in the average pretest and posttest scores using the non-parametric Wilcoxon test. This training activity was given to 16 housewives and parents of Early Childhood Education School students in Situ Udik Village, Cibungbulang District, Bogor Regency with age characteristics ranging from 20-60 years and the latest education level was Elementary School-Senior High School. The results of this community service showed that providing training has a significant effect on increasing the knowledge of training participants in processing fish nuggets. The average pretest score of training participants (74.38%) showed a value that is significantly different from the average posttest score (95.63%) with significance value (Asymp. Sig.) 0.000. It is hoped that the results of this community service can be implemented by the community in producing fish-based nuggets for family consumption and sale to consumers.Keywords: Fish nuggets, food processing training, processed fish products, Situ Udik village, stunting.
UJI KUALITATIF FORMALIN PADA IKAN ASIN JAMBAL ROTI DI PASAR TRADISIONAL DAN ONLINE KABUPATEN KARAWANG Hermawan, Yudi; Rismaya, Rina; Fauziyyah, Athiefah; Ulfah, Mutiara
Jurnal Kesehatan Masyarakat Vol 11, No 6 (2023): NOVEMBER
Publisher : Fakultas Kesehatan Masyarakat Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jkm.v11i6.39073

Abstract

As a district that has a fairly large coastal area, Karawang has considerable potential in producing fishery products. One of the leading fish commodities in Karawang Regency is the Manyung fish (Arius thalassinus) which is usually processed into jambal roti salted fish. One of the problems in the traditional processing of jambal roti salted fish is the lack of attention to aspects of sanitation and hygiene, so that the product is easily damaged. Misuse of preservatives from hazardous chemicals such as formalin is still widely found to overcome this problem. This study aimed to identify the presence of formalin content qualitatively in samples of jambal roti salted fish marketed in traditional markets and online markets in Karawang Regency. Jambal roti salted fish samples were obtained randomly (simple random sampling) from traders in five different traditional markets and five samples were obtained from online markets in Karawang Regency. Testing for formalin on salted jambal roti fish was carried out qualitatively using a Test-Kit with two replications. The results of the qualitative formalin test showed that of the 10 samples of salted jambal roti fish tested, none of the samples tested positive for formalin. Thus, the jambal roti salted fish sold in traditional markets and online markets in Karawang Regency tested negative and is free of formaldehyde, so it is safe for consumption.
Effect of Stevia and Erythritol on Sensory, Microbiological, and Physicochemical Characteristics of Black Glutinous Rice Cookies Sulistyawati, Eko Yuliastuti Endah; Rismaya, Rina; Fauziyyah, Athiefah; Ulfah, Mutiara
Journal of Applied Agricultural Science and Technology Vol. 8 No. 3 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i3.204

Abstract

Cookie is a popular and well-liked food but is high in calories and low in fiber. Replacing sugar by artificial sweeteners in cookies is expected to reduce the calorific value of cookies. This study aimed to evaluate the effect of adding artificial sweeteners on the physical, sensory, microbiological characteristics, and functional benefits of cookies. A completely randomized design with sweeteners (stevia and erythritol) and concentrations (0.2%, 0.4%, and 0.5%) was used. The results showed that stevia and erythritol had significantly affected all test parameters, except in the mold/yeast parameters of cookies. The adding of stevia and erythritol significantly decreased L*, a*, b*, hedonic scores, caloric values, dietary fiber contents, total microbial values but significantly increased hardness and antioxidant capacities (IC50) of final cookies. All sensory ratings of the sucrose and formulated cookies were >3 points, which demonstrated that stevia and erythritol can be sugar replacers that can reduce calorie cookies. The findings can guide in the reformulation of low-calorie, high-fiber, and non-gluten cookies.
Co-Authors Agung, Galih S Athiefah Fauziyyah Aurellia, Dema Griseldis Budi Nurtama Dewi Juliah Ratnaningsih Didah Nur Faridah Eko Yuliastuti E.S Elvira Syamsir Hati, Futi Kusuma Hermavita, Cindi Dwi Hermawan, Yudi Junaidi, Fahmi Khalimi, Muhammad Kurniawan, Andhi Dwi Lula Nadia Maulida, Iffana Dani Mutiara Ulfah Nur Anggaristi, Kirana Titan Ritonga, Ganda R Setiawan, Alifianto Sutrisno, Sutrisno Utha Rosalita Permata Putri Yesika Kristiani