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All Journal agriTECH Pro Food AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Mandala Pengabdian Masyarakat IJECS: Indonesian Journal of Empowerment and Community Services Journal of Agri-Food Science and Technology (JAFoST) Journal of Food and Agricultural Product
Zulfa, Fitriyah
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Education Health Professions Materials Science & Nanotechnology Public Health Social Sciences

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Pelatihan Pembuatan Keripik Pisang Cokelat dalam Upaya Kemandirian Siswa Sekolah Luar Biasa (SLB) Paedagogia Maospati Rochmah, Alfi Nur; Zulfa, Fitriyah; Adi, Prakoso; Mulyani, Rizka; Ramadhan Abdi, Yenny Febriana; Suleman, Dininurilmi Putri; Rizki, Prajwalita Rukmakharisma; Nadhilah, Dini
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 5 No. 2 (2024)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Sekolah Luar Biasa (SLB) Paedagogia Maospati Kabupaten Magetan merupakan salah satu sekolah yang diperuntukkan bagi siswa-siswa yang memiliki kebutuhan khusus, yang berorientasi pada life skill. Saat ini, kebanyakan produk yang dibuat oleh siswa SLB merupakan produk tidak habis pakai (produk non-pangan). Guna memperkaya dan meningkatkan keterampilan dari SLB Paedagogia Maospati, maka anak-anak di SLB Paedagogia Maospati perlu diberikan pendidikan vokasional yang bisa menambah wawasan tentang kemandirian. Terdapat dua permasalah umum di SLB Paedagogia Maospati yakni kurangnya bekal keterampilan siswa SLB Paedagogia Maospati yang belum dikembangkan secara optimal dan keterbatasan peralatan penunjang keterampilan. Adapun solusi diberikan oleh tim pengabdian UNS berupa sosialisasi dan pelatihan proses produksi keripik pisang cokelat guna meningkatkan keterampilan siswa SLB Paedagogia Maospati. Tahapan pengabdian Tim UNS melalui pelatihan produksi keripik pisang coklat bagi siswa SLB Paedagogia Maospati, dan introduksi peralatan produksi. Tujuan dari Pengabdian ini adalah memberikan keterampilan untuk siswa SLB Paedagogia Maospati dalam mengolah produk hasil pertanian khususnya produk hortikultura (pisang) menjadi produk pangan yang siap jual dengan kualitas sesuai dengan prinsip keamanan pangan.
Pembuatan Bank Agen Hayati Sebagai Dukungan Terhadap Sustainabilitas Produksi Beras Organik di Kabupaten Madiun Zulfa, Fitriyah; Abdi, Yenny Febriani Ramadhan; Riski, Prajwalita Rukmakharisma; Rochmah, Alfi Nur; Nadhilah, Dini; Suleman, Dininurilmi Putri; Mirlana, Dendy Eta
Jurnal Mandala Pengabdian Masyarakat Vol. 5 No. 2 (2024): Jurnal Mandala Pengabdian Masyarakat
Publisher : Progran Studi Farmasi Universitas Mandala Waluya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35311/jmpm.v5i2.497

Abstract

Kebutuhan pupuk para kelompok petani di Kabupaten Madiun mengalami peningkatan setiap tahunnya. Hal ini menjadi dorongan bagi para kelompok tani IPOJI di kecamatan Jiwan Kabupaten Madiun untuk memproduksi pupuk sendiri. Kelompok tani IPOJI merupakan komunitas tani memproduksi beras sehat yang ditanam menggunakan pupuk dan pembasmi hama organik. Kelompok tani ini membuat pupuk organik secara mandiri dari kotoran hewan, limbah rumah tangga, limbah toko buah, dan limbah pertanian sendiri. Namun, pupuk organik yang dihasilkan masih belum memenuhi semua kebutuhan dan harus sering dibuat sehingga terdapat keterbatasan pada tempat menampung pupuk yang dihasilkan atau bank agen hayati. Tujuan pengabdian masyarakat adalah menyediakan bank pupuk organic untuk mendukung produksi beras organic di Kabupaten Madiun. Metode yang digunakan dalam kegiatan pengabdian masyarakat ini adalah melakukan sosialisasi dan pelatihan pembuatan pupuk organik cair metode fermentasi serta pelatihan pembuatan bank agen hayati sebagai tempat penampungan pupuk organik baik padat maupun cair serta tahapan akhir adalah menyusun SOP proses produksi pupuk organik dan rencana pemasaran secara online dan offline. Hasil yang didapat dari kegiatan pengabdian masyarakat adalah peningkatan skill petani dalam memproduksi pupuk organik yang bernilai ekonomi yang mampu meningkatkan kesuburan tanah sehingga jumlah produksi beras organik akan tetap stabil. Jenis pupuk cair yang dihasilkan dari kegiatan pelatihan ini adalah ada tiga jenis pupuk organik yang terdiri dari pupuk organic cair A1 berbahan bonggol pisang, yakult, air leri, air kelapa, molase, trasi, ragi menghasilkan kadar N sebesar 0,013%, K 0,147%, P 0,029%. Pada pupuk organik A2 berbahan buah-buahan, air leri, air kelapa, molase, ragi, dan ragi. menghasilkan kadar N 0,04%, K 0,261%, P 0,009% serta pupuk organik cair ketiga A3 berbahan rempah-rempah (jahe, kunir, kencur, laos, dan rempah lain) menghasilkan N 0,114%, K 1,225, dan P 0,032%.
CHEMICAL AND SENSORY QUALITY CHARACTERISTICS OF CHICKEN NUGGET PRODUCTS SUBSTITUTED WITH MOCAF FLOUR (MODIFIED CASSAVA FLOUR): KARAKTERISTIK MUTU KIMIA DAN SENSORIS PRODUK NUGGET AYAM SUBTITUSI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) Abdi, Yenny Febriana Ramadhan; Rochmah, Alfi Nur; Nurfadila, Irma Dwi; Faiz, Muhammad Nurul; Suleman, Dininurilmi Putri; Nadhilah, Dini; Zulfa, Fitriyah; Riski, Prajwalita Rukmakharisma
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 1 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i1.6217

Abstract

Diversification of processed chicken meat is a strategic step in utilizing its nutritional content and extending its shelf life. One of the diversifications of processed chicken meat is chicken nuggets. Generally, nuggets use wheat flour and tapioca as filler. The used of wheat flour can potentially cause health problems. In order to reduce dependence on the use of wheat flour, it can be replaced with mocaf flour. The aim of this research is to determine the effect of substituting wheat flour using mocaf flour in making chicken nuggets. The method used in this study used a Completely Randomized Design (CRD) with three treatments and three replications with a comparison of wheat flour and mocaf flour, namely F1 ( 100 g wheat flour), F2 (40 g mocaf flour:60 g wheat flour) and F3 (20 g mocaf flour:80 g wheat flour). The data obtained will be analyzed using the Analysis of Variance (ANOVA) test and to determine the real difference between treatments, it was continued with the Duncan Multiple Range Test (DMRT) with a significance level of 5%. The results obtained showed that F1 (100 g wheat flour) was preferred by panelists with a fat content of 1.62%, F2 (40 g mocaf flour: 60 g wheat flour) showed a moisture content (7.88%) and a fiber content (29.38%) higher and F3 (20 g mocaf flour: 80 g wheat flour) showed a higher ash content of 5.29%. Keywords: Chemical quality; Chicken nuggets; Sensory; Mocaf flour.
CHARACTERISTICS OF SLIP POWER, ANTIOXIDANT POTENTIAL, AND ORGANOLEPTIC PROPERTIES OF PINEAPPLE JAM WITH THE ADDITION OF PECTIN AND AGAR-AGAR THICKENERS Nadhilah, Dini; Rochmah, Alfi Nur; Abdi, Yenny Febriana Ramadhan; Riski, Prajwalita Rukmakharisma; Suleman, Dininurilmi Putri; Zulfa, Fitriyah; Aprilia, Intan Dwi; Aprilia, Wulan
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 1 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i1.6234

Abstract

Pineapple jam is a processed fruit product that is popular among various groups of people because of its distinctive sweet and sour taste and chewy texture. The process of making pineapple jam involves several important stages, starting from selecting and preparing the raw materials, namely ripe pineapples. After that, the pineapple is grated or crushed, then cooked with sugar and other additional ingredients such as pectin, citric acid and preservatives. The cooking process is carried out by heating gradually to evaporate some of the water and thicken the jam. This process also aims to activate pectin which functions as a natural thickening agent. After reaching the desired consistency, the pineapple jam is cooled, then packaged in sterile containers to maintain the quality and durability of the product. Important parameters in the process of making pineapple jam include water content, sugar content and pH, which affect the quality and shelf life of the product. The final results of this research show that the correct use of pectin and citric acid can produce pineapple jam with optimal texture and delicious taste, and has a long shelf life if stored properly. Keywords: Citric acid; jam; pineapple; pectin; texture.
Sensory Acceptability and Characteristics of Cinnamon Roll Bread with Pineapple Puree (Ananas comosus L.) Substituted with Taro Flour Suleman, Dininurilmi Putri; Sari, Mulyani Mukti; Rochmah, Alfi Nur; Zulfa, Fitriyah
Journal of Agri-Food Science and Technology Vol. 6 No. 1 (2025): March
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i1.11004

Abstract

The development of functional food can be applied to bakery products, it is hoped that bread can provide health effects for the body through the addition of food ingredients or substitution of highly nutritious foods. In this research, innovations were made in making cinnamon rolls with local food ingredients other than wheat flour, namely taro flour, pineapple puree, and cinnamon. This research contributed to produce cinnamon roll products that are favored by the public and have good nutritional value based on organoleptic and physicochemical characteristics. The research method used was a Completely Randomized Design (CRD) consisting of 5 levels of taro flour treatment, namely 0%, 40%, 60%, 80%, and 100%. Each sample will be analyzed through organoleptic tests using hedonic method to determine the most preferences formulation by panelists. The most preferences formulation will be characterized physicochemical, including final volume, texture, moisture content, starch content, and antioxidant activity. The results of organoleptic tests showed that the most liked bread by panelists was cinnamon roll bread substituted with 40% taro flour. Physicochemical characters show that cinnamon roll bread with 40% taro flour has a final volume 63.17 cm2, hardness texture 5.65 N, moisture content 18.50%, starch content 44.97%, and antioxidant activity 16.32%.
Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition Rochmah, Alfi Nur; Ningrum, Widya Rafika; Zulfa, Fitriyah; Rukmakharisma, Prajwalita; Abdi, Yenny Febriana Ramadhan; Mulyani, Rizka; Adi, Prakoso; Suleman, Dininurilmi Putri; Nadhilah, Dini; Widyastuti, Retno
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6394

Abstract

Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the use of black garlic in pecel sauce on the sensory acceptability of pecel sauce, its chemical characteristics and antioxidant potential.In this research, black garlic was added to other ingredients and ground together. This research on pecel sauce with the addition of black garlic used a Completely Randomized Design with a formulation of adding black garlic to the pecel sauce at 4%, 8%, 12% and 18%. The results of the research showed the sensory acceptance of pecel chili sauce with the addition of black garlic. Sensory pecel chili sauce with the addition of black garlic based on the parameters of aroma, taste, texture, overall the panelists liked making pecel chili sauce with the addition of black garlic by 4%. The results of the analysis of the chemical content of pecel chili sauce with the addition of 4% black garlic had a water content of 12.52%, a fat content of 17.97% and an antioxidant activity value of 31.8%. Key word: antioxidant, black garlic, pecel sauce, sensory
Effect of Hydrocolloids as Emulsifiers on Nutrients, Antioxidants, and Chocolate Melting Point of Almond Milk (Prunus dulcis) Zulfa, Fitriyah; Rochmah, Alfi Nur; Abdi, Yenny Febriana Ramadhan; Suleman, Dininurilmi Putri; Nadhilah, Dini; Rizki, Prajwalita Rukmakharisma; Dewi, Ella Ela Puspa Dewi; Putri, Kurnia Risda; Aini, Syah ZInda; Alya, Zahra Nur
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6408

Abstract

This study aims to analyze the effect of using lecithin, carrageenan, and xanthan gum emulsifiers on the physicochemical characteristics of almond chocolate. Three treatments with different emulsifiers were applied, and parameters analyzed include ash, fat, protein content, antioxidant activity, melting point, and organoleptic tests. The results indicated that lecithin provided the highest ash and fat content. Xanthan gum produced the highest protein content, while carrageenan showed the best antioxidant activity. In terms of the melting point, chocolate with xanthan gum had the highest value, while chocolate with carrageenan melted more easily. Organoleptic tests revealed that chocolate with lecithin scored highest in taste, aroma, and texture. In conclusion, the type of emulsifier significantly affects the physical, chemical, and sensory quality of almond chocolate. Keywords: Almond chocolate, emulsifier, lecithin, carrageenan, xanthan gum  
Empowerment of Coffee Processing Business Actors of the Central Lawu Nature Lovers Group as a Form of Utilization of Local Commodities in Sukowidi Village, Panekan District, Magetan Regency Rochmah, Alfi; Febriana Ramadhan Abdi, Yenny; Choiroel, Anam; Putri Suleman, Dininurilmi; Rukmakharisma Riski, Prajwalita; Zulfa, Fitriyah; Nadhilah, Dini
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 6 No. 1 (2025)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v6i1.5952

Abstract

Sukowidi Village, located in Panekan District, Magetan Regency, is known as the largest coffee commodity-producing area. The sale of this coffee is one of the economic drivers for the residents of Sukowidi Village. Sukowidi Village already has a fairly active Central Lawu nature lovers group that can be an agent in overcoming coffee problems, but the lack of insight into entrepreneurship, food processing techniques, and marketing techniques is an obstacle to developing coffee. The UNS PKM Team will empower the group through proper coffee processing, and ready to be marketed as a form of utilization of local coffee commodities. The activities carried out are conducting entrepreneurship training and food industry management in order to provide direction in entrepreneurship and managing a coffee processing business. Furthermore, the UNS PKM Team also provides training and assistance on how to process coffee properly so that safe, hygienic, and halal products can be produced and are enjoyable to consume by the community. The introduction of tools is also carried out to support coffee processing activities, namely in the form of huller and pulper machines. The main objective of the community service is to create UMKM managed by members of the Lawu Tengah nature lovers group in Sukowidi Village with good quality according to good, safe and halal food processing procedures because the production process is free from non-halal additives, and attractive in terms of appearance, so that it can support halal tourism which the government is promoting. The results of this community service activity are that the nature lovers group is skilled in processing coffee, can operate huller and pulper machine processing equipment, can start implementing good, safe, halal food processing methods, and can become entrepreneurs. Keywords: Coffee, Social Entrepreneurship, Digital Marketing, Lawu
Effects of Konjac (Amorphophallus muelleri Blume) Flour Addition and Drying Time on the Crude Fiber and Texture Level of Instant Yellow Rice Anam, Choiroel; Zulfa, Fitriyah; Suleman, Dininurilmi Putri; Abdi, Yenny Febriana Ramadhan; Mulyani, Rizka; Rochmah, Alfi Nur; Adi, Prakoso; Rahmawati, Adinda Dwi
agriTECH Vol 44, No 2 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.83405

Abstract

Instant yellow rice is a traditional breakfast dish prepared using special technology for quick and practical cooking and a longer shelf life. Since rice has low crude fiber content as the main ingredient, substitution with local sources, such as konjac flour, can be made. Konjac flour is the powdered root of konjac plant, and it contains high crude fiber. Therefore, this study aimed to examine the texture and crude fiber properties of instant yellow rice with the addition of konjac flour. Furthermore, a completely randomized design (CRD) was used with two factors, namely variations in konjac flour concentration (2%, 3%, and 4%) and variations in drying time (5 hours, 6 hours, and 7 hours). Each sample was analyzed for the physical (hardness, stickiness and chewiness texture) and chemical characteristics (crude fiber content). The results showed that the konjac flour concentration had a significant (p<0.05) effect, while the drying time had no significant (p<0.05) effect on the physical and chemical characteristics of instant yellow rice. Therefore, 5 hours of drying might be enough for the rice processing. The addition of 2% konjac flour on instant yellow rice dried for 5 hours showed 2.48±0.50 a N of hardness texture, 5.53±0.07 c N stickiness texture, 4.59±0.02 a N chewiness texture, and 5.20% of crude fiber. Addition of 3% konjac flour on instant yellow rice dried for 5 hours showed 5.74±0.08 b N of hardness texture, 4.73±0.17 b N stickiness texture, 4.37±0.05 a N chewiness texture, and 5.20% of crude fiber. The addition of 4% konjac flour on instant yellow rice dried for 5 hours showed 6.41±0,02 c N of hardness texture, 4.06±0.70 b N stickiness texture, 3.33±1.52 a N chewiness texture, and 5.35% crude fiber. This showed the best treatment was the use of instant yellow rice with 4% konjac flour addition at 5 hours drying time.
Preservasi Vitamin C, Kapasitas Antioksidan, dan Sensoris Nanas (Ananas comosus) Segar Potong Proses Minimal menggunakan Blansir Suhu Rendah Rochmah, Alfi Nur; Lazuardi, Earlian Zaka Bintang; Mulyani, Rizka; Adi, Prakoso; Aryani, Yeni; Ngadiarti, Iskari; Alyensi, Fatiyani; Ropitasari, Ropitasari; Abdi, Yenny Febriana Ramadhan; Nadhilah, Dini; Suleman, Dininurilmi Putri; Rizki, Prajwalita Rukmakharisma; Zulfa, Fitriyah
Pro Food Vol. 11 No. 2 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i2.526

Abstract

Pineapple (Ananas comosus) is a nutrient-rich tropical fruit known for its high content of vitamin C, bromelain enzyme, and phenolic compounds with antioxidant properties, which are prone to degradation during storage. This study investigated the effect of mild heat blanching (40 °C, 50 °C, and 60 °C) on the physicochemical and sensory qualities of blanching-treated fresh-cut pineapple. The blanching process was applied to improve shelf life while preserving key nutritional attributes, particularly vitamin C content, which is sensitive to thermal degradation. Pineapples were pretreated with 0.15% calcium chloride and subjected to blanching for 5 minutes, vacuum-packed, frozen, thawed, and evaluated for antioxidant activity (DPPH method), vitamin C content (iodometry), total soluble solids (TSS), pH, and sensory attributes (hedonic rating). Researchs result showed that blanching at 60 °C significantly preserved vitamin C (865.33 mg/100g) and antioxidant activity (17.39%) compared to using lower temperatures (40 °C, 50 °C), while maintaining acceptable sensory properties. Although blanching reduced TSS and pH compared to fresh pineapple, the treatment at 60 °C achieved the highest preference scores for color, aroma, taste, and texture. The De Garmo effectiveness index identified 60 °C as the optimal blanching temperature, balancing nutritional preservation and consumer acceptability. These findings suggest that controlled blanching at 60 °C is a viable preservation method for fresh-cut pineapple, extending shelf life while maintaining sensory and functional quality.
Co-Authors ABDI, YENNY FEBRIANA RAMADHAN Abdi, Yenny Febriani Ramadhan Adi, Prakoso Aini, Syah ZInda Alya, Zahra Nur ALYENSI, FATIYANI Aprilia, Intan Dwi Aprilia, Wulan Choiroel Anam Dendy Eta Mirlana Dewi, Ella Ela Puspa Dewi Faiz, Muhammad Nurul Febriana Ramadhan Abdi, Yenny Iskari Ngadiarti Lazuardi, Earlian Zaka Bintang Mulyani, Rizka Nadhilah, Dini Ningrum, Widya Rafika Nurfadila, Irma Dwi Prajwalita Rukmakharisma Rizki Pratiwi, Anisa Rahma Dian Putri Suleman, Dininurilmi Putri, Kurnia Risda Rahmawati, Adinda Dwi Ramadhan Abdi, Yenny Febriana Retno Widyastuti, Retno Riski, Prajwalita Rukmakharisma Rochmah, Alfi Rochmah, Alfi Nur Ropitasari Ropitasari Rukmakharisma Riski, Prajwalita Rukmakharisma, Prajwalita Sari, Mulyani Mukti Suleman, Dininurilmi Putri Yeni Aryani