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All Journal Jurnal Biologi Tropis Jurnal Pengabdian Masyarakat Jurnal Agroindustri Halal
Nia Agustina
Program Studi Teknologi Pangan, Fakultas Pertanian, Universitas Doktor Nugroho Magetan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Environmental Science Immunology & microbiology Social Sciences Other

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PEMBUATAN PRODUK MINUMAN FUNGSIONAL DARI BUNGA TELANG DI DESA SUKOMORO KABUPATEN MAGETAN Agustina, Nia; Barqin, Gesa Aldin
BESIRU : Jurnal Pengabdian Masyarakat Vol. 2 No. 12 (2025): BESIRU : Jurnal Pengabdian Masyarakat, Desember 2025
Publisher : Lembaga Pendidikan dan Penelitian Manggala Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62335/besiru.v2i12.1988

Abstract

This community engagement program aimed to enhance the capacity of residents in Sukomoro Village, Magetan, to utilize butterfly pea (Clitoria ternatea L.) as a functional beverage product with both health and economic value. The program addressed limited community knowledge on proper processing techniques, food sanitation, and product development. Participatory counseling, hands-on training, demonstrations, and pretest–posttest evaluations were implemented to strengthen participants' competencies. Training included the functional properties of butterfly pea, processing methods, and packaging and labeling principles. The results showed a significant improvement in knowledge, indicated by an increase in the average score from 71 to 85. Participants were also able to independently produce several functional products, including butterfly pea tea, milk, and jelly. Overall, the program successfully empowered the community and supported the development of micro-enterprises based on local resources.
Kandungan Bakteri Asam Laktat pada Sourdough Air Fermentasi Nanas dan Pengaruhnya terhadap Mutu Tekstur Roti Tepung Beras Nia Agustina; Helmi Haris
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.22334

Abstract

This study aimed to evaluate the utilization of pineapple fruit fermentation water as a natural starter in sourdough production and its effect on the textural properties of rice-based bread. The fermentation water was prepared from a mixture of pineapple, water, and sugar, and fermented at 30°C for 48 hours until reaching optimum microbial activity. The resulting sourdough was then applied in bread making using rice flour as the main ingredient, combined with tapioca and potato flours. The experimental design used a Completely Randomized Design with three treatments, namely control bread (commercial yeast), water-based sourdough bread, and pineapple sourdough bread, each repeated three times. Observed parameters included pH, titratable acidity, lactic acid bacteria and yeast counts, specific volume, crumb microstructure, and bread texture. The results showed that pineapple fermentation water supported the growth of lactic acid bacteria and yeast, reaching the highest population at 48 hours, indicated by a decrease in pH and an increase in acidity. Pineapple sourdough bread exhibited higher hardness, gumminess, and chewiness compared to the control and water sourdough bread, but maintained good springiness, resulting in a softer crumb structure that was not brittle. In conclusion, pineapple fermentation water can serve as a promising natural starter to improve the quality and texture of gluten-free rice bread.
PENDAMPINGAN DIVERSIFIKASI PRODUK OLAHAN SUSU DAN PENGUATAN MARKETING PADA KELOMPOK TANI NEDYO RAHAYU DI DESA WUNGU KABUPATEN MADIUN Nia Agustina; Paramita Wisnuwardhani
BESIRU : Jurnal Pengabdian Masyarakat Vol. 3 No. 7 (2026): BESIRU : Jurnal Pengabdian Masyarakat, Juli 2026
Publisher : Lembaga Pendidikan dan Penelitian Manggala Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62335/besiru.v3i7.2775

Abstract

Fresh milk is perishable, so without further processing, its selling value is low and it is vulnerable to market price fluctuations. This is the situation faced by the Nedyo Rahayu Farmers Group in Wungu Village, Madiun Regency, which has only marketed raw milk. This community service activity aims to assist the farmer group in developing diversified high-value dairy products while formulating effective marketing strategies to expand market reach. The activity was attended by 25 participants who are members of the Nedyo Rahayu Farmers Group. The method used was a qualitative descriptive approach through field observations, in-depth interviews with group administrators, activity documentation, and training and mentoring on milk processing. The activity results showed the birth of four innovative products: yogurt, mozzarella cheese, milk patties, and various flavored pasteurized milk, which were strengthened by strengthening branding, improving packaging, and implementing digital marketing. Evaluations showed a 32% increase in participants' knowledge regarding product diversification, food safety, and marketing strategies, as well as a 38% increase in skills in the production, packaging, and marketing of dairy products. This activity concluded that the combination of product innovation and marketing strategies was able to increase the economic added value of fresh milk and encourage the growth of independent micro-business units based on milk processing in Wungu Village, Madiun Regency.
Various Pharmacological Activities in the Development of Kombucha as A Functional Food Ingredient with Economic Potential: A Literature Review Firman Rezaldi; Nia Agustina; Paramita Wisnuwardhani; Fahmi Alamil Huda; Erni Suminar
Jurnal Biologi Tropis Vol. 26 No. 1 (2026): Januari-Maret
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v26i1.11417

Abstract

Kombucha is a fermented beverage produced by a symbiotic culture of bacteria and yeast (SCOBY) and has gained increasing attention as a functional food due to its bioactive compounds. This literature review aims to evaluate the pharmacological activities of kombucha and its potential development as a functional food with economic value. A systematic literature review was conducted using reputable international databases, including Scopus, Web of Science, PubMed, and ScienceDirect, covering publications from 2015 to 2025. The findings indicate that kombucha consistently exhibits antioxidant, antibacterial, anti-inflammatory, antidiabetic, anticancer, and cosmetic-related bioactivities. These effects are influenced by substrate type, fermentation conditions, and microbial composition, which determine the production of organic acids, polyphenols, flavonoids, and postbiotic metabolites. Beyond its health benefits, kombucha contributes significantly to economic development through product diversification, utilization of local resources and agro-industrial by-products, and entrepreneurial opportunities for small and medium enterprises. Nevertheless, challenges related to quality standardization, food safety, and health claim regulations remain critical issues. Overall, kombucha demonstrates strong potential as a functional food and an economically valuable fermented biotechnology product.
Co-Authors Barqin, Gesa Aldin Erni Suminar Helmi Haris Huda, Fahmi Alamil Paramita Wisnuwardhani