Search

Food bar merupakan jenis makanan semi basah dengan kandungan kalori dan protein tinggi yang diformulasikan secara khusus dari berbagai macam bahan dengan bentuk batang dan dikonsumsi pada saat sela-sela waktu makan. Inovasi pengembangan produk food bar dapat dilakukan dengan substitusi atau penambahan bahan pangan lain yang layak dikonsumsi, salah satunya yaitu tepung talas beneng. Informasi umur simpan produk diperlukan untuk menjamin bahwa produk masih layak dikonsumsi dan belum mengalami kerusakan. Penelitian ini bertujuan untuk mengetahui pendugaan umur simpan food bar talas beneng menggunakan metode Accelerated Shelf Life Testing (ASLT) dengan persamaan Arrhenius. Pengujian pendugaan umur simpan dengan metode ASLT model Arrhenius dilakukan pada tiga suhu penyimpanan mewakili suhu dingin, ruang dan panas yaitu 5, 25 dan 45 ⁰C selama 28 hari dengan waktu pengamatan setiap 7 hari. Adapun parameter yang diamati yaitu kadar air. Berdasarkan hasil yang diperoleh, diketahui bahwa food bar talas beneng yang dikemas dengan aluminium foil memiliki umur simpan yang berbeda pada setiap suhu penyimpanan. Adapun umur simpan food bar talas beneng pada penyimpanan suhu 5⁰C, 25⁰C dan 45⁰C secara berurut yaitu 8,95 hari, 9,56 hari dan 7,24 hari. Kata Kunci : ASLT, food bar talas beneng, umur simpan

Tempeh is a fermented food from soybean seeds using the fungus Rhizopus oligosporus. Tempeh is usually made from ordinary fermented soybeans. However, there are various types of beans besides ordinary soybeans, one of which is black soybeans. Food product innovation is closely related to consumer acceptance. Acceptance can be measured using organoleptic test. Organoleptic testing is an important component in the process of making food product innovations. In this study, tempeh was made with a mixture of soybeans and black soybeans in a ratio of 50:50. The resulting tempeh was then tested organoleptically including the parameters of color, texture, aroma, and overall and compared with commercial tempeh on 45 panelists. Based on this research, it is known that the overall parameters, namely color, texture, aroma, and overall in soybean tempeh and 50:50 black soybeans have lower acceptability than commercial tempeh so that further development of these products is needed so that consumer acceptance is higher increase.

Background: Desirable dietary pattern (DDP) is a variety of food nutrition intake that is calculated based on energy (calory) consumption. A DDP index close to 100 has a meaning that the food intake varies. Badan Ketahanan Pangan RI (BKP) and Nutrisurvey have developed a DDP index calculation software. As an alternative, ddp package of R software can be also calculated ddp index. Objectives: To apply the ddp package of Software R in calculating and analyzing DDP of individuals both descriptive and inferential analyses and to compare the ddp package with the application of PPH Susenas and Nutrisurvey Software. Methods: This research applied survey and simulation methods. The survey was conducted on the 3rd-semester students of the Food Technology Department, University of Sultan Ageng Tirtayasa via an online survey. They administered both closed questions about dietary patterns and opened questions of a list of their daily food intake. Calculation and analysis of the DDP applied in the valid data in the ddp package of software R. The DDP analyses were followed by both descriptive and inferential analyses including t-test and simple linear regression. Results: The ddp packaged required 7 minutes to input the menu data of each person per day. Compared to Nutrisurvey, it required only 5 minutes. There were different results between the ddp package and Nutrisurvey because a category of food could absent in the Nutrisurvey databases. The harmonization application of the DDP analysis Susenas, on the other hand, had similar results. Both descriptive and inferential analyses as a further analysis can be applied easily. The descriptive analysis showed that the majority of respondents had a low value of energy, protein, and carbohydrate, while the inferential statistic resulted in that the food expenditure more than 70% significantly affected the DDP score. Conclusions: The ddp package could calculate and analyzed the DDP very well and had an equal result with the harmonization application of the DDP analysis susenas. Although the application process of the ddp package required a longer time than that of Nutrisurvey, the databases of the ddp package were more precise and suitable for the DDP calculation and analysis in Indonesia.

Cara Pengolahan Pangan yang Baik (CPPB) diperlukan untuk menjamin mutu produk pangan serta menjaga keamanan pangan sehingga produk pangan tersebut aman dan layak dikonsumsi. Seiring berkembangnya daerah Desa Sindangsari dengan telah selesainya pembangunan kampus salah satu PTN di sekitar desa tersebut, perlu adanya keterampilan dan kemampuan pengolahan pangan yang baik di sana. Terlebih lagi semakin banyak peluang untuk membuka usaha berbasis pangan di sekitar kampus nantinya. Tujuan kegiatan pengabdian ini adalah meningkatkan kesadaran dan pengetahuan warga Desa Sindangsari agar tercipta lingkungan yang lebih sehat dari segi pengolahan pangan. Langkah kegiatan pengabdian ini terdiri dari persiapan pelaksanaan kegiatan dalam bentuk komunikasi dengan perangkat desa setempat, pemaparan materi dan diskusi oleh dosen yang berkecimpung dalam bidang keamanan pangan, serta evaluasi hasil. Hasil pelaksanaan menunjukkan bahwa pemahaman peserta terhadap CPPB menjadi meningkat serta seluruh peserta berkeinginan untuk membagikan pengetahuannya kepada keluarga dan lingkungan sekitarnya. Tindak lanjut ke depannya salah satunya adalah pelatihan CPPB-IRT dengan fokus pengolahan pangan dari komoditas tertentu sehingga dapat langsung dipraktikkan oleh warga setempat.

The demand for dairy products globally is increasing. No exception for yogurt. As a quick and healthy drink, yogurt’s consumers demand lower fat content for health reasons. yogurt loss its original texture and viscosity if the fat content is lower than normal. To resolve the issue, fat replacers are added to the low-fat yogurt. In this study we used enzymatically modified potato starch as the fat replacer. The results showed that the characteristic of low-fat yogurt with the addition of modified starch with amylosubtilin and amylase from Bacillus licheniformis are quite similar to native starch.

This research entitled Land Resources and Accessibility to Support Food Security. This study aims to present information on the availability of land resources and accessibility in an effort to support food security in the Pandeglang Regency. The method used in this research is descriptive research model method with survey techniques. The results showed that the potential and availability of land in Pandeglang Regency is quite extensive, which is dominated by forestry, rice fields and large plantations with mixed forest data of 86,517.33 Ha or about 31% of the area of land use in Pandeglang Regency. Meanwhile, 18.24% of the area of land use in Pandeglang Regency with a land area of 50,888.90 hectares consists of shrubs. The area of rice fields 34,391.28 or about 12.32% of the area of land use and land use is 47,893.65 or 17% of the area of land use. Measurement of the aspect of access to food uses indicators related to the condition of the population, including the percentage of poor people with the number of poor people in Pandeglang Regency 115.90 (thousand people), the percentage of the population without access to electricity with data that almost 100 percent of households use electricity either from PLN or NonPLN, and the percentage of the population not working is around 41.56%. In addition, in the area of Pandeglang Regency there is a cooperative in the agricultural sector which is one of the infrastructure for providing food needs.

A desirable dietary pattern (DDP) index is an index to measure the balance and variance of the nutrition intake of an individual. This index is composed of the calory values of protein, fat, and carbohydrates. Grouping individuals based on the DDP index is required to measure and improve an individual food security state. We took 14 individual purposively as samples to fill a set of DDP questioner. They were asked about their daily food consumption. They were grouped based on the DDP variables. A 3-dimensional plot showed that there were three to four clusters. Then, medoid-based partitioning algorithms, namely partitioning around medoids (PAM) and simple k-medoids (SKM), were applied in the data set. The inputted distances were generalized distance function to vary the distance options. The cluster results were then validated by medoid-based shadow value validation. This index was comparable to the 3-dimensional plot such that four clusters were opted as the most suitable number of clusters. The barplot of the cluster results showed that cluster 1 was characterized by an abundance of fat, while cluster 2 had very sufficient carbohydrates. Cluster 3 and 4 were two clusters with opposite characteristics where the former had a shortage of protein, fat, and carbohydrates, while the latter had an abundance of them.

This study aimed to present the data on the mapping of the distribution of rice, corn and soybean production, based on the geographic information system. The method used in this research was the survey method. The research location was in Pandeglang Regency with the consideration that Pandeglang Regency is one of the areas in Banten Province with variety of potential natural resources, especially the abundant and valuable agricultural crop production.. Data were collected in July 2020-September 2020 and analyzed descriptively. The results showed that the average production was very high for rice (39713.61-62309.88); Corn (240.50-988.47); and soybeans (2524.50-5004.45) while the average production was very low for rice (6967.11-13783.74); Corn (13095.92-32175.48); and Soybean (00.00-166.30) which means that the production yield was very low in several sub-districts in Pandeglang Regency which need attention in this case related to land suitability evaluation.