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All Journal Journal of Agritechnology and Food Processing Journal of Food Engineering Innovative: Journal Of Social Science Research Jurnal Teknologi dan Mutu Pangan JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat BATOBO: Jurnal Pengabdian Kepada Masyarakat
Rakhmadevi, Ade Galuh
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Penerapan GMP (Good Manufacturing Practice) dalam Peningkatan Kualitas Dodol Tape di UMKM Raja Tape Kabupaten Bondowoso Rakhmadevi, Ade Galuh; Fadhila, Putu Tessa; Nurwahyuningsih, Nurwahyuningsih; Mardiyanto, Muhamad
JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat Vol. 4 No. 1 (2024): MEI
Publisher : Kadiri University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/jatimas.v4i1.5616

Abstract

Good Manufacturing Practice (GMP) can improve the quality of one of the processed tape products, dodol tape, at UMKM Raja Tape 32 Bondowoso Regency by paying attention to several assessment aspects. This activity aims to improve the quality of dodol tape products so that they can increase consumer interest through the implementation of the GMP system. Service activities were conducted using counselling related to GMP material, providing equipment assistance to implement GMP and assistance in implementing GMP to see whether it is going well according to what is expected. The results of the service activities showed that most of the assessment aspects had met the assessment standards. However, two aspects sufficiently meet the assessment standards, namely production equipment and storage containers, and one assessment aspect that does not meet the standards, namely the recording and documentation aspects. Aspects of sufficient assessment can be carried out by providing tools that can help improve quality and for aspects that need to meet an understanding of the importance of recording and documentation. Good Manufcturing Practice (GMP) dapat digunakan untuk meningkatkan kualitas salah satu produk olahan tape yaitu dodol tape di UMKM Raja Tape 32 Kabupaten Bondowoso dengan memperhatikan beberapa aspek penilaian. Tujuan kegiatan ini adalah untuk meningkatkan kualitas produk dodol tape agar lebih dapat meningkatkan minat konsumen melalui terlaksananya sistem GMP. Kegiatan pengabdian dilakukan dengan menggunakan penyuluhan terkait materi GMP, pemberian bantuan alat sebagai salah satu upaya untuk penerapan GMP dan melakukan pendampingan penerapan GMP untuk melihat apakah sudah berjalan dengan baik sesuai apa yang diharapkan. Hasil kegiatan pengabdian menunjukkan bahwa Sebagian besar aspek penilaian sudah memenuhu standar penilaian namun ada 2 aspek yang cukup memenuhi standar penilaian yaitu alat produksi dan wadah penyimpanan, dan 1 aspek penilaian yang tidak memenuhi standar yaitu aspek pencatatan dan dokumentasi. Aspek penilaian yang cukup memenuhi dapat dilakukan dengan pemberian alat sehingga dapat membantu meningkatkan kualitas dan untuk aspek yang tidak memenuhi dilakukan pemahaman tentang pentingnya pencatatan dan dokumentasi.
Kajian Antioksidan dan Sifat Sensoris Hasil Pengeringan Daun Ungu (Graptophyllum pictum) dengan Mesin Fast Dryer Hasanah, Masfufah; Santoso, Agus; Rakhmadevi, Ade Galuh; Fadhila, Putu Tessa
JOFE : Journal of Food Engineering Vol. 3 No. 1 (2024): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v3i1.4182

Abstract

A purple leaf or possibly called a wungu leaf (Graptophyllum pictum) is a commonly used plant as an herbal medicine. Purple leaves have many benefits, and it is known that one can potentially counteract free radicals caused by high flavonoid compounds. One of the key stages in simplishing is the drying method. The study aims to identify the effects of temperature and long periods of drying as well as variations in temperature and length of time on the flavonoid, the sensory properties (color, scent, taste, and texture), water levels, and rendement on the dried purple leaves using fast dryer. The design of the experiments is a Randomized Block Design (RBD). The first factors are drying temperatures consisting of 45°C (C1), 50°C (C2), and 55°C (C3). The second factors is drying time of 3 hours (F1), 4 hours (F2), and 5 hours (F3). The data analysis is done using a ANOVA and if the results show a real difference then a nt test with a 5% confidence level. Studies indicate that the higher the temperature and time spent in drying, the greater the levels of flavonoid and sensory properties and the lower the water content and rendement in dried purple leaf.
Determination of physical properties of siamese oranges (Citrus nobilis var. Microcarpa): sphericity, roundness, volume, and density Kurniawati, Emi; Rakhmadevi, Ade Galuh; Fadhila, Putu Tessa; Lailah, Syarifatul
Journal of Agritechnology and Food Processing Vol 3, No 2 (2023)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v3i2.20423

Abstract

Siamese oranges are a member of the tangerines which have the scientific name Citrus nobilis var.Microcarpa. It is called Siamese orange because it comes from Siam (Muangthai). The quality of Siamese oranges is determined by their physical properties. These physical properties include size, weight, volume and diameter. Post-harvest technology for Siamese oranges can be done by grading to obtain quality Siamese oranges according to standards. This research aims to determine the physical properties of Siamese oranges used in the grading process. Determination of sphericity and roundness is measured using a caliper. Determination of volume and density is measured using a beaker. Analysis of research data used a one-way z-test normal distribution to the left. The results of data analysis show that the z-count value of roundness, roundness, volume and density is 1.05; 0.79; 0.55; 0.53 and -ztable of -1.645. This means zcount ≥ -ztable, where the average value of the physical properties of Siamese oranges is greater than or equal to the research object, roundness is 0.92, roundness is 0.93, volume is 87 cm3 and density is 1.02 g/ cm3. Thus, the results of these physical properties can be used as a reference when grading Siamese oranges code size 2.
Pelatihan Pembuatan Roti Manis dengan Substitusi Tepung Kentang Modifikasi HMT di SMK Negeri 1 Tlogosari Bondowoso Rakhmadevi, Ade Galuh; Ardiyansyah Suryanegara, Muhammad; Fadhila, Putu Tessa; Al Indis, Nadhifah
BATOBO: Jurnal Pengabdian Kepada Masyarakat Vol 3 No 1: BATOBO: Juni 2025
Publisher : Jurusan Teknik Elektro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/batobo.3.1.104-111

Abstract

Roti manis merupakan salah satu produk makanan yang digemari oleh berbagai kalangan usia, sehingga persaingan roti manis cukup tinggi sehingga diperlukan diversifikasi produk dari segi bahan yang digunakan maupun dari segi teknologi proses yang diiterapkan. SMK Negeri 1 Tlogosari Kabupaten Bondowoso merupakan salah satu sekolah yang memiliki produk unggulan roti manis sehingga perlu mengembangkan produk roti manis yang selama ini telah berjalan dan sebagai bentuk penguatan keterampilan siswanya. Tujuan dari kegiatan pengabdian ini adalah sebagai salah satu upaya mengembangkan roti manis dengan inovasi proses produksi yaitu substitusi tepung kentang yang di modifikasi secara fisik menggunakan metode Heat Mousture Temperature (HMT) dan pemberian alat penunjang metode HMT Pemanfaatan tepung kentang yang memiliki kadar air cukup tinggi sangat cocok diterapkan menggunakan metode HMT dan tepung kentang sangat baik apabila digunakan sebagai bahan substitusi pada pembuatan roti. Hasil yang diperoleh dari kegiatan ini adalah dihasilkan roti manis yang memiliki warna kuning kecoklatan, tekstur yang kokoh, rasa yang manis, aroma susu dan margarine dan secara keseluruhan lebih disukai oleh konsumen.
Karakteristik Mutu Sensoris Cookies Tinggi Serat dengan Substitusi Tepung Okara Mardiyanto, Mohammad; Fadhila, Putu Tessa; Nurwahyuningsih, Nurwahyuningsih; Rakhmadevi, Ade Galuh
Innovative: Journal Of Social Science Research Vol. 4 No. 2 (2024): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v4i2.9615

Abstract

Cookies merupakan salah satu jenis produk konsumer yang memiliki potensi pasar cukup tinggi, hal itu dikarenakan cookies memiliki kadar air yang rendah sehingga umur simpan produk tersebut lebih tinggi dibandingka dengan produk olahan roti, kue, pastry, dan lain sebagainya. Bentuk diversifikasi produk cookies dengan melakukan substitusi bahan baku yang digunakan (tepung terigu) dengan bahan yang lain, salah satu yang dapat dimanfaatkan adalah tepung okara. Tujuan dari penelitian ini adalah mengetahui kesukaan konsumen terhadap karakteristik mutu sensoris cookies subtitusi tepung okara. Adapun hasil peneitian yang diperoleh berdasarkan atribut mutu yang diujikan, cookies dengan menggunakan formulasi tepung okara 20% dan penambahan cinnamon 0,5% memiliki nilai yang dominan dibandingkan dengan formulasi yang lain. Dengan demikian, pengaruh tepung okara dan penambahan ekstrak cinnamon sangat dominan terhadap kualitas produk yang dihasilkan.
Pengaruh Modifikasi Tepung Okara melalui Fermentasi: Perbandingan Metode fermentasi dan Lama Inkubasi terhadap Sifat Fisikokimia: Fermentation Methods and Incubation Time: Their Effects on the Physicochemical Properties of Modified Okara Flour Prasetyo, rengky Hermawan Hadi; Rasmiyana, Rasmiyana; Rakhmadevi, Ade Galuh; Prasetyo, Frengky Hermawan Hadi; Fadilah, Putu Tessa; Dewi, Putri Satika
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan: In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5883

Abstract

Okara, a by-product of soy milk and tofu production, is rich in fiber but is underutilized. One way to use okara is to convert it into flour for use as an ingredient in cookie production. This research aims to evaluate the effects of fermentation type and duration on the physical and functional properties of okara flour. The research used a Completely Randomized Design (CRD) with two factors: fermentation type (spontaneous, commercial yeast A, commercial yeast B) and fermentation duration (48 and 72 hours). The fermented okara was dried and analyzed for moisture, ash, solubility, and swelling power. The results showed that the type and duration of fermentation had a significant effect (p<0.05) on moisture content, ash content, and solubility, but did not affect swelling power (p>0.05). Fermentation with commercial yeast A for 48 hours (F2W1) yielded the highest solubility (39.87%), while spontaneous fermentation for 48 hours (F1W1) resulted in the lowest  oisture content (0.91%). All treatments produced a moisture content that meets the Indonesian National Standard (SNI) for wheat flour. It can be concluded that fermentation with yeast A and a 48-hour incubation period yields the best profile, as it shows the highest solubility. Consequently, it has the potential to be developed as a raw material for cookie production.
Co-Authors .,, Rasmiyana Agus Santoso Al Indis, Nadhifah Ardiyansyah Suryanegara, Muhammad Dewi, Putri Satika Emi Kurniawati Fadilah, Putu Tessa Hasanah, Masfufah Lailah, Syarifatul Mardiyanto, Mohammad Mardiyanto, Muhamad Nurwahyuningsih Nurwahyuningsih Prasetyo, Frengky Hermawan Hadi Prasetyo, rengky Hermawan Hadi Putu Tessa Fadhila