Repository Universitas Pakuan

Detail Karya Ilmiah Dosen

Dina Dyah Saputri, Meilisha Putri Pertiwi, Rita Istiana, Annisa Wulan Agus Utami, Susi Sutjihati

Judul : Packaging Innovation of Local Product Fermentation of Kania Dairy Farmers Group in Tajur Halang Village, Cijeruk, Bogor

Abstrak :
Community service program (PKM) for packaging innovation of local product fermentation of Kania Diary Farmers Group in Tajur Halang Village, Cijeruk Subdistrict, Bogor Regency has been conducted. It was held from April to Juli 2019. It aimed to empower Kania Diary Farmers Group in innovating milk fermentation product, introducing nutrition fact of es mambo kefir, and introducing well-packaged product. Its method were literature studied for an interesting packaging, field obeservation, kefir mambo ice production, nutrition analysed using proximat analysis, explanation about nutrition facts, implementation well-packaging, and discussion between instructors and Kania Group. After analysing the kefir mambo ice, it yielded 35 cal for 50 g/serving. It also contained 1 g protein, 1.5 g fat, and 1 g carbohydrate for 35 g/serving. All the nutrition containing in kefir mambo ice is good for a healthy body. Kania group members looked so enthusiasm and excited during the training. Hopefully, through this training, Kania group will develop better pacakaging for every single of its product.

Tahun : 2020 Media Publikasi : Jurnal Internasional

Kategori : Jurnal No/Vol/Tahun : 2 / 1 / 2020

ISSN/ISBN : ISSN 2721-477X

PTN/S : Universitas Pakuan Program Studi : PENDIDIKAN BIOLOGI

Bibliography :
Agus, Ali & Widi, Tri Satya. (2018). Current situation and prospect of beef cattle production in Indonesia: a brief review. Asian Australasian Journal of Animal Sciences. 41.
Azad, Naser & Hamdavipour, Leila. (2012). A study on effects of packaging characteristics on consumer's purchasing confidence. Management Science Letters. 2. 397-402.
Dina Dyah Saputri et al./ International Journal of Quantitative Research and Modeling, Vol. 1, No. 2, pp. 84-92, 2020 90
Badan Pusat Statistik Kecamatan Cijeruk, Kabupaten Bogor. (2016). CV. Prima : BPS Kabupaten Bogor
Kabupaten Bogor. (2016). CV. Prima : BPS Kabupaten Bogor.
Deng, Yanyong Misselwitz, Benjamin, Dai, Ning & Fox, Mark. (2015). Lactose Intolerance in Adults: Biological Mechanism and Dietary Management. Nutrients. 7. 8020-8035.
Firdausi, D., Saifudin, A.Y., & Haryono, D.P. (2010). Kristal Algae Sebagai Obat Alternatif Penyembuhan Kanker Kolorektal. http://www.lipi.go .id/kompetisi/kompetisi.cgi?ringkasan& 1271731966&1278996981&2 010. 21 Mei 2013.
Gao, J., Yu, D., Chen, Dengzhou, He, G., Gong, Z., Wang, Qian, Huo, & Junsheng. (2016). The research progress of traditional fermented milk kefir. 16. 204-211.
Hutkins, R.W. (2006). Microbiology and Technology of Fermented Foods. Iowa: Blackwell.
Iskandar, Zaki, M., Mulyati, S., Fathanah, U., Sari, I., & Juchairawati, 2010. Pembuatan Film Selulosa dari Nata de Pina. Jurnal Rekayasa Kimia dan Lingkungan, Vol. 7, No. 3, hal. 105- 111.
John, S. & Deeseenthum. (2015). Properties and benefits of kefir - A review. Songklanakarin Journal of Science and Technology. 37. 275-2
Kim, Dong-Hyeon, Jeong, Dana, Kim, Hyunsook & Seo, Kun-Ho. (2018). Modern perspectives on the health benefits of kefir in next generation sequencing era: Improvement of the host gut microbiota. Critical Reviews in Food Science and Nutrition. 59. 00-00.
Kosikowski, F. & Mistry, V. V. 1982.Cheese and Fermented Milk Foods 3rd Edition.F. V. Kosikowski and Associates. New York.
Ladokun, Olusola & Oni, Sarah. (2014). Fermented Milk Products from Different Milk Types. Food and Nutrition Sciences. 05. 1228-1233.
Madigan, M. T., Martinko, J. M., & Parker, J. (2000). Brock Biology of Microorganisms, 9th Edition. Prentice-Hall Inc. New Jersey.
Magnier, Lise & Schoormans, Jan & Mugge, Ruth. (2016). Judging a product by its cover: Packaging sustainability and perceptions of quality in food products. Food Quality and Preference. 53. 132-142.
Makihara, Daigo, Mtasiwa, Benedict, Kembo, Jane, Bazirake, Bernard, Morimoto, Yasuyuki, Maundu, Patrick, Kariuki, Patrick, & Wakhu, Patrick. (2006). Concept and Process of "Community Empowerment and Networking Program. Innovation Africa Symposium. 52-53.
Mohebbi, & Behzad. (2014). The art of packaging: An Investigation Into the Role of Color in Packaging, Marketing, and Branding. International Journal of Organizational Leaderhip. 3. 92-102.
Dina Dyah Saputri et al./ International Journal of Quantitative Research and Modeling, Vol. 1, No. 2, pp. 84-92, 2020 91
Panesar, & Parmjit. (2011). Fermented Dairy Products: Starter Cultures and Potential Nutritional Benefits. Food and Nutrition Sciences. 2. 47-51.
[PusBangTepa] Pusat Penelitian dan Pengembangan Teknologi Pangan. (1981). Sayur Asin Paket Industri Pangan Untuk Daerah Pedesaan. Bogor:IPB
Rahman, A., Fardiaz, S., Rahaju, W. P., Suliantari, & Nurwitri, C. C. (1992). Bahan Pengajaran Teknologi Fermentasi Susu.Pusat Antar Universitas Pangan dan Gizi.Institut Pertanian Bogor.
Rosa, D., Dias, M., GrzeÅ›kowiak, Å, Reis, S., Conceição, L., & Peluzio, M. (2017). Milk kefir: Nutritional, microbiological and health benefits. Nutrition Research Reviews, 30(1), 82-96.
Rundh, Bo. (2009). Packaging design: Creating competitive advantage with product packaging. British Food Journal. 111. 988-1002.
Sembada, Pria, Guillaume, Duteurtre, Purwanto, Bagus, & Suryahadi,. (2016). Improved milk production performance of smallholder farms in West Java (Indonesia). Tropical Animal Health and Production. 48.
Sinambela D. (2013). Analisis Kelayakan Usaha Sapi Perah Kelompok KANIA di Desa Tajur Halang, Kecamatan Cijeruk, Kabupaten Bogor. Bogor : Institut Pertanian Bogor.
Sodiq, A., Yuwono, Pambudi, Sumarmono, Juni, Wakhidati, Y., Rayhan, M., Sidhi, A. & Maulianto, A. (2019). Improving production system of beef cattle agribusiness. IOP Conference Series: Earth and Environmental Science. 250. 012050.
Swarastuti A, & Safitri MF. (2013). Kualitas Kefir Berdasarkan Konsentrasi Kefir Grain. Jurnal Aplikasi Teknologi Pangan, Vol.2 No.2.
Tosida E.T., Maryana, S., Thaheer, H., & Damin, F.A. (2016). Visualization model of Small Medium Enterprises (SMEs) telematics services potentiality map in Indonesia. Published in:International Conference on Information & Communication Technology and Systems (ICTS), 2015. Added toIEEExplorer. January 14th 2016. doi : 10.1109/ICTS.2015.7379890.
Tosida, E.T., Ardiansyah, D., Walujo, A.D., Sofyandi, A. (2019). System Design of Augmented Reality Technology to Strengthen Sustainable Imaging of Kujang Products Based on Local Culture. International Journal of Recent Technology and Engineering (IJRTE), Vol. 8, Issue 4, Nov 2019, pp 5940- 5949.
Usmiati S, & Sunarlim R. (2007). Pengaruh Suhu dan Lama Penyimpanan Terhadap Keasaman dan Kadar Alkohol.Semiloka Nasional Prospek Industri Sapi Perah Menuju Perdagangan Bebas 2020:528-533.
Wells, L.E., Farley, Heather, & Armstrong, G.A.. (2007). The importance of packaging design for own-label food brands. International Journal of Retail & Distribution Management. 35.
Wilt, Timothy, Shaukat, Aasma, Shamliyan, Tatyana, Taylor, Brent, Macdonald, Roderick, Tacklind,
Dina Dyah Saputri et al./ International Journal of Quantitative Research and Modeling, Vol. 1, No. 2, pp. 84-92, 2020 92
James, Rutks, Indulis, Schwarzenberg, Sarah, Kane, Robert, & Levitt, Mi. (2010). Lactose intolerance and health. Evidence Report/Technology Assessment. 192. 1-410.
Zubaidah E, & Halim CN. (2013). Stusi Kemampuan Probiotik Isolat Bakteri Asam Laktat Penghasil Eksopolisakarida Tinggi Asal Sawi Asin (Brassica juncea). Jurnal Pangan dan Agroindustri Vol.1 No.1 : 129-137.

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Detail Karya Ilmiah Dosen

Dina Dyah Saputri, Meilisha Putri Pertiwi, Rita Istiana, Annisa Wulan Agus Utami, Susi Sutjihati

Judul	:	Packaging Innovation of Local Product Fermentation of Kania Dairy Farmers Group in Tajur Halang Village, Cijeruk, Bogor
Abstrak	:	Community service program (PKM) for packaging innovation of local product fermentation of Kania Diary Farmers Group in Tajur Halang Village, Cijeruk Subdistrict, Bogor Regency has been conducted. It was held from April to Juli 2019. It aimed to empower Kania Diary Farmers Group in innovating milk fermentation product, introducing nutrition fact of es mambo kefir, and introducing well-packaged product. Its method were literature studied for an interesting packaging, field obeservation, kefir mambo ice production, nutrition analysed using proximat analysis, explanation about nutrition facts, implementation well-packaging, and discussion between instructors and Kania Group. After analysing the kefir mambo ice, it yielded 35 cal for 50 g/serving. It also contained 1 g protein, 1.5 g fat, and 1 g carbohydrate for 35 g/serving. All the nutrition containing in kefir mambo ice is good for a healthy body. Kania group members looked so enthusiasm and excited during the training. Hopefully, through this training, Kania group will develop better pacakaging for every single of its product.
Tahun	:	2020	Media Publikasi	:	Jurnal Internasional
Kategori	:	Jurnal	No/Vol/Tahun	:	2 / 1 / 2020
ISSN/ISBN	:	ISSN 2721-477X
PTN/S	:	Universitas Pakuan	Program Studi	:	PENDIDIKAN BIOLOGI
Bibliography	:	Agus, Ali & Widi, Tri Satya. (2018). Current situation and prospect of beef cattle production in Indonesia: a brief review. Asian Australasian Journal of Animal Sciences. 41. Azad, Naser & Hamdavipour, Leila. (2012). A study on effects of packaging characteristics on consumer's purchasing confidence. Management Science Letters. 2. 397-402. Dina Dyah Saputri et al./ International Journal of Quantitative Research and Modeling, Vol. 1, No. 2, pp. 84-92, 2020 90 Badan Pusat Statistik Kecamatan Cijeruk, Kabupaten Bogor. (2016). CV. Prima : BPS Kabupaten Bogor Kabupaten Bogor. (2016). CV. Prima : BPS Kabupaten Bogor. Deng, Yanyong Misselwitz, Benjamin, Dai, Ning & Fox, Mark. (2015). Lactose Intolerance in Adults: Biological Mechanism and Dietary Management. Nutrients. 7. 8020-8035. Firdausi, D., Saifudin, A.Y., & Haryono, D.P. (2010). Kristal Algae Sebagai Obat Alternatif Penyembuhan Kanker Kolorektal. http://www.lipi.go .id/kompetisi/kompetisi.cgi?ringkasan& 1271731966&1278996981&2 010. 21 Mei 2013. Gao, J., Yu, D., Chen, Dengzhou, He, G., Gong, Z., Wang, Qian, Huo, & Junsheng. (2016). The research progress of traditional fermented milk kefir. 16. 204-211. Hutkins, R.W. (2006). Microbiology and Technology of Fermented Foods. Iowa: Blackwell. Iskandar, Zaki, M., Mulyati, S., Fathanah, U., Sari, I., & Juchairawati, 2010. Pembuatan Film Selulosa dari Nata de Pina. Jurnal Rekayasa Kimia dan Lingkungan, Vol. 7, No. 3, hal. 105- 111. John, S. & Deeseenthum. (2015). Properties and benefits of kefir - A review. Songklanakarin Journal of Science and Technology. 37. 275-2 Kim, Dong-Hyeon, Jeong, Dana, Kim, Hyunsook & Seo, Kun-Ho. (2018). Modern perspectives on the health benefits of kefir in next generation sequencing era: Improvement of the host gut microbiota. Critical Reviews in Food Science and Nutrition. 59. 00-00. Kosikowski, F. & Mistry, V. V. 1982.Cheese and Fermented Milk Foods 3rd Edition.F. V. Kosikowski and Associates. New York. Ladokun, Olusola & Oni, Sarah. (2014). Fermented Milk Products from Different Milk Types. Food and Nutrition Sciences. 05. 1228-1233. Madigan, M. T., Martinko, J. M., & Parker, J. (2000). Brock Biology of Microorganisms, 9th Edition. Prentice-Hall Inc. New Jersey. Magnier, Lise & Schoormans, Jan & Mugge, Ruth. (2016). Judging a product by its cover: Packaging sustainability and perceptions of quality in food products. Food Quality and Preference. 53. 132-142. Makihara, Daigo, Mtasiwa, Benedict, Kembo, Jane, Bazirake, Bernard, Morimoto, Yasuyuki, Maundu, Patrick, Kariuki, Patrick, & Wakhu, Patrick. (2006). Concept and Process of "Community Empowerment and Networking Program. Innovation Africa Symposium. 52-53. Mohebbi, & Behzad. (2014). The art of packaging: An Investigation Into the Role of Color in Packaging, Marketing, and Branding. International Journal of Organizational Leaderhip. 3. 92-102. Dina Dyah Saputri et al./ International Journal of Quantitative Research and Modeling, Vol. 1, No. 2, pp. 84-92, 2020 91 Panesar, & Parmjit. (2011). Fermented Dairy Products: Starter Cultures and Potential Nutritional Benefits. Food and Nutrition Sciences. 2. 47-51. [PusBangTepa] Pusat Penelitian dan Pengembangan Teknologi Pangan. (1981). Sayur Asin Paket Industri Pangan Untuk Daerah Pedesaan. Bogor:IPB Rahman, A., Fardiaz, S., Rahaju, W. P., Suliantari, & Nurwitri, C. C. (1992). Bahan Pengajaran Teknologi Fermentasi Susu.Pusat Antar Universitas Pangan dan Gizi.Institut Pertanian Bogor. Rosa, D., Dias, M., GrzeÅ›kowiak, Å, Reis, S., Conceição, L., & Peluzio, M. (2017). Milk kefir: Nutritional, microbiological and health benefits. Nutrition Research Reviews, 30(1), 82-96. Rundh, Bo. (2009). Packaging design: Creating competitive advantage with product packaging. British Food Journal. 111. 988-1002. Sembada, Pria, Guillaume, Duteurtre, Purwanto, Bagus, & Suryahadi,. (2016). Improved milk production performance of smallholder farms in West Java (Indonesia). Tropical Animal Health and Production. 48. Sinambela D. (2013). Analisis Kelayakan Usaha Sapi Perah Kelompok KANIA di Desa Tajur Halang, Kecamatan Cijeruk, Kabupaten Bogor. Bogor : Institut Pertanian Bogor. Sodiq, A., Yuwono, Pambudi, Sumarmono, Juni, Wakhidati, Y., Rayhan, M., Sidhi, A. & Maulianto, A. (2019). Improving production system of beef cattle agribusiness. IOP Conference Series: Earth and Environmental Science. 250. 012050. Swarastuti A, & Safitri MF. (2013). Kualitas Kefir Berdasarkan Konsentrasi Kefir Grain. Jurnal Aplikasi Teknologi Pangan, Vol.2 No.2. Tosida E.T., Maryana, S., Thaheer, H., & Damin, F.A. (2016). Visualization model of Small Medium Enterprises (SMEs) telematics services potentiality map in Indonesia. Published in:International Conference on Information & Communication Technology and Systems (ICTS), 2015. Added toIEEExplorer. January 14th 2016. doi : 10.1109/ICTS.2015.7379890. Tosida, E.T., Ardiansyah, D., Walujo, A.D., Sofyandi, A. (2019). System Design of Augmented Reality Technology to Strengthen Sustainable Imaging of Kujang Products Based on Local Culture. International Journal of Recent Technology and Engineering (IJRTE), Vol. 8, Issue 4, Nov 2019, pp 5940- 5949. Usmiati S, & Sunarlim R. (2007). Pengaruh Suhu dan Lama Penyimpanan Terhadap Keasaman dan Kadar Alkohol.Semiloka Nasional Prospek Industri Sapi Perah Menuju Perdagangan Bebas 2020:528-533. Wells, L.E., Farley, Heather, & Armstrong, G.A.. (2007). The importance of packaging design for own-label food brands. International Journal of Retail & Distribution Management. 35. Wilt, Timothy, Shaukat, Aasma, Shamliyan, Tatyana, Taylor, Brent, Macdonald, Roderick, Tacklind, Dina Dyah Saputri et al./ International Journal of Quantitative Research and Modeling, Vol. 1, No. 2, pp. 84-92, 2020 92 James, Rutks, Indulis, Schwarzenberg, Sarah, Kane, Robert, & Levitt, Mi. (2010). Lactose intolerance and health. Evidence Report/Technology Assessment. 192. 1-410. Zubaidah E, & Halim CN. (2013). Stusi Kemampuan Probiotik Isolat Bakteri Asam Laktat Penghasil Eksopolisakarida Tinggi Asal Sawi Asin (Brassica juncea). Jurnal Pangan dan Agroindustri Vol.1 No.1 : 129-137.
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