Article Per Year (5 Year)
p-Index From 2021 - 2026
1.116
P-Index
This Author published in this journals
All Journal CEMARA Jurnal Agroindustri Jurnal Ilmiah Rekayasa Pertanian dan Biosistem JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Journal of Applied Food Technology Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Teknologi Pertanian Andalas Jurnal Teknologi Hasil Pertanian Jurnal Ilmiah Teknik Industri Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat Jurnal Pengabdian dan Pengembangan Masyarakat Agroindustrial Journal
Sari, Anjar Ruspita
Program Studi Pengembangan Produk Agroindustri Universitas Gadjah Mada
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Public Health Social Sciences Transportation Other

Published : 13 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 13 Documents
Search

 1   2 
Formulation and physical characteristics of ready-to-drink chocolate beverages with the addition of xanthan gum: Formulasi Dan Karakteristik Fisik Minuman Cokelat Ready-To-Drink Dengan Penstabil Xanthan Gum Esa, Sonia Dora Febri; Sari, Anjar Ruspita; Sabarisman, Iman; Setyowati, Rini
JITIPARI Vol 10 No 1 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i1.11623

Abstract

Ready-to-drink (RTD) chocolate beverages are increasingly popular, yet traditional formulations often contain dairy components while some consumers are lactose intolerance. The primary challenges in RTD chocolate beverages include achieving acceptable flavor profiles and managing cocoa powder precipitation. This study aimed to formulate a non-dairy ready-to-drink chocolate beverage using a hedonic test and  enhance its physical stability through varied xanthan gum concentrations applying Completely Randomized Design (CRD).A hedonic test involving 30 untrained respondents determined the most preferred formula with the highest preference level (3.7), which consisted of 40% local cocoa powder from Kulon Progo, Yogyakarta, 15% commercial cocoa powder, and 45% castor sugar. Stability analysis involved incorporating xanthan gum at concentrations of 0.1%, 0.15%, and 0.2% (w/v). Results demonstrated that 0.2% xanthan gum concentration yielded the highest viscosity (98 N.s/m²), significantly differing from the control. The lowest precipitation was observed at 0.2% concentration (p-value 0.048). Particle size analysis revealed progressive reduction from 21 μm to 5 μm with increasing xanthan gum concentration. The study conclusively identified 0.2% (w/v) xanthan gum as the most effective concentration for improving chocolate beverage stability, offering a promising approach for developing innovative, dairy-free RTD products.
ANALISIS PERBANDINGAN KONSUMSI ENERGI DAN KEBUTUHAN ENERGI PADA PENYANGRAIAN BIJI KAKAO DENGAN SKALA BERBEDA Asmara, Sang Norma Lintang; Prasetyaningtyas, Cikha Ananda; Sari, Anjar Ruspita; Aji, Galih Kusuma; Hermawati, Budi Ariyani
Jurnal Teknologi Pertanian Andalas Vol 28 No 1 (2024)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.28.1.8-15.2024

Abstract

Proses penyangraian biji kakao pada skala laboratorium umumnya menggunakan roaster sederhana dengan bahan bakar LPG dan proses pembalikan biji secara manual. Hal ini menyebabkan kualitas pada biji hasil penyangraian tidak seragam pada tiap batch produksi. Berbeda dengan skala ganda, mesin penyangraian biji kakao sudah menggunakan bahan bakar listrik dan teknologi yang lebih canggih, sehingga dapat lebih mudah menjaga kualitas produk. Penelitian ini bertujuan untuk menganalisis kebutuhan energi dari perbedaan kedua kondisi penyangraian tersebut untuk mengoptimalkan proses produksi cokelat dengan skala yang sesuai. Metode penelitian yang dilakukan adalah melakukan dan mengamati proses penyangraian selama 60 menit. Parameter yang diamati meliputi kadar air, massa biji, dan suhu proses pada kedua skala. Selain itu diamati pula massa LPG yang terpakai untuk skala laboratorium dan daya listrik yang terpakai pada skala pilot. Hasil perhitungan konsumsi energi pada skala laboratorium adalah 5.277,295 kJ/kg dengan total biaya sebesar Rp. 8.437,5/kg. Sedangkan proses penyangraian skala pilot menggunakan listrik memerlukan energi sebesar 1.260 kJ/kg. Biaya listrik yang dikeluarkan jika menggunakan biaya dasar listrik tegangan rendah sebesar Rp1.699,53 per kWh, sehingga biaya listrik yang dikeluarkan kurang lebih sebesar Rp2.141,41/kg. Hasil penelitian menunjukkan bahwa penggunaan mesin sangrai dalam skala pilot lebih murah bila dilakukan produksi massal.
Hygiene Principles Training for Rural Food SMEs in Kaliagung Village, Kulon Progo, D.I. Yogyakarta Sari, Anjar Ruspita; Putri Rousan Nabila; Fajar Budi Lestari; Febri Ariyanti; Rochmad Hidayat; Singgih Utomo; Achmad Yoga Sundava; Nara Husnal Aufa
ABDI: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 7 No 4 (2025): Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Labor Jurusan Sosiologi, Fakultas Ilmu Sosial, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/abdi.v7i4.1359

Abstract

Small and Medium Enterprises (SMEs) operating within rural communities frequently encounter significant hurdles in the effective implementation of food hygiene and sanitation protocols. This struggle is largely attributable to limited financial resources and a critical deficit in fundamental food safety knowledge. A critical gap exists in the understanding of relevant food safety legislation, which often results in non-compliance with significant implications for regulatory enforcement. In response to this pervasive need, a targeted training intervention was developed and executed for food SME operators in Kaliagung Village. The objective of the training was to empower participants by equipping them with the general principles of food hygiene and sanitation. The training employed an interactive methodology, strategically blending theoretical presentations with practical, site-specific self-assessments. The program was rigorously designed based on the Indonesian National Standard (SNI) CAC/RCP 1:2011, focusing on five critical domains: environmental sanitation, facility hygiene, personal hygiene, process control, and record-keeping. The effectiveness of the program was evaluated using pre- and post-training assessments to quantify changes in participants' knowledge and comprehension. The evaluation demonstrated a positive and substantial impact, with the average participant score on food hygiene knowledge increasing from 3.5 to 4.85 (using 5 scale). This statistically reflected increase in the average score validates the utility of the training activity. In conclusion, this program highlights the critical role of structured training in enhancing food safety practices within rural communities. By providing practical, standards-based knowledge, such interventions are vital for fostering a safer and more compliant food industry landscape in these key areas.
Co-Authors Achmad Yoga Sundava Aji, Galih Kusuma Anjar Kistia Purwaditya Asmara, Sang Norma Lintang Cindy Virgiani Budi Utami Diklusari Isnarosi Norsita Diklusari Isnarosi Norsita Diklusari Isnarosi Norsita Dyah Retno Safitri Esa, Sonia Dora Febri Fajar Budi Lestari Febri Ariyanti Hermawati, Budi Ariyani Hidayat, Rochmad Ika Restu Revulaningtyas Ika Restu Revulaningtyas Iman Sabarisman Iman Sabarisman Mohammad Affan Fajar Falah Nara Husnal Aufa Prasetyaningtyas, Cikha Ananda Putri Rousan Nabila Ratih Hardiyanti Rini Setyowati, Rini Sabarisman, Iman Saraswati Martika Padma Satria Bhirawa Anoraga Satria Bhirawa Anoraga Sherly Novia Yuana Putri Singgih Utomo Sri Wijanarti Sri Wijanarti Sri Wijanarti Sri Wijanarti Wahyu Fajri Syaharani Wildan Fajar Bachtiar Wildan Fajar Bachtiar Zahra Nur Arum Zulfa Shafira Prihastari Zulfa Shafira Prihastari