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All Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Journal of Agri-Food Science and Technology (JAFoST) J-CEKI
Muyasyaroh, Hidayatun
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Economics, Econometrics & Finance Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Physics Public Health Social Sciences Other

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Development of New Antidiabetic Drink from Sargassum sp.: Total Phenolic Content, α-Glucosidase Inhibition, and Sensory Analysis Umam, Nada Itorul; Mariana, Rina Rifqie; Gunawan, Aditia Gustiana; Prihanto, Asep Awaludin; Muyasyaroh, Hidayatun
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.v6i1.12596

Abstract

Diabetes is a major global health challenge, with α-glucosidase inhibitors playing a key role in managing blood glucose levels by delaying carbohydrate digestion and absorption. This study developed an antidiabetic functional drink combining Sargassum extract with cinnamon (Cinnamomum burmannii) and temulawak (Curcuma xanthorrhiza). A Completely Randomized Design (CRD) was used with four treatments: a control (F0) and formulations with 15% (F1), 17.5% (F2), and 20% (F3) Sargassum extract. Data on pH, polyphenols, and α- glucosidase inhibition were analyzed using ANOVA, while sensory attributes were evaluated with nonparametric tests. The addition of Sargassum extract from 15% to 17.5% significantly increased the phenolic content by 15%. However, it did not affect α-glucosidase inhibition. This suggests that not all phenolic compounds in Sargassum contribute to the inhibition of α-glucosidase. The formulation with 20% Sargassum, 15% cinnamon, and 18.5% temulawak extract exhibited the highest phenolic content (315.21 mg GAE/100 ml) and α-glucosidase inhibition (62.27%). The sensory analysis shows that adding up to 20% Sargassum is still acceptable for the panelists, with a hedonic value of 3.34 to 3.43 (neutral). This study discovers that the bitterness of Sargassum at the highest concentration can be mitigated by adding cinnamon and temulawak without reducing the antidiabetic potential. These results contribute to conveying the potential of this drink as a natural anti-diabetic product with good sensory acceptability. Further research is needed to evaluate bioactive interactions and phenolic composition to optimize efficacy.
Sosialisasi Penggunaan Website dan Aplikasi Halal MUI terhadap Keputusan Pembelian pada Wali Murid TK Sartika: Socialization of the Use MUI Halal Website and Application on Purchasing Decisions of Students’ Guardian in TK Sartika Astuti, Nugrahani; Sari, Fitri Komala; Muyasyaroh, Hidayatun; Nurfatimah, Ratna Palupi; Hutauruk, Janu; Inayati, Dyah Ajeng Tsinta; Mawarni, Mega Adi
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 8 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i8.9614

Abstract

The halalness of food products is an important concern for the Muslim community, especially for guardians who are responsible for their children's consumption. Majelis Ulama Indonesia (MUI) has provided a halal certification checking facility through the MUI Halal website and application. However, many people still do not understand how to use it, so socialization is needed to increase awareness in choosing halal products. The purpose is to improve the understanding and skills of Sartika Kindergarten, Ketintang Surabaya guardians in checking the halal certification of food and beverage products through the MUI Halal website and application. Socialization is expected to help students' parents make decisions about purchasing halal products so that they are more focused and in accordance with Islamic law. The Activity Implementation Method is carried out through three stages: (1) coordination with the school, (2) socialization and training in the use of the MUI Halal website and application, and (3) evaluation by filling out a questionnaire. The results of this Socialization Activity significantly increased the participants' understanding. Before the activity, three respondents agreed to check the halal certification before buying a product, while after the socialization and training, there was an increase in the number of respondents who answered strongly agree, namely 18 respondents. This shows the effectiveness of socialization in increasing awareness and purchasing decisions for halal products.
Analisis Determinan Keputusan Pembelian Produk Kuliner Hasil Praktikum Mahasiswa Berdasarkan Citra Produk dan Persepsi Harga Yushila, Aulia Bayu; Muyasyaroh, Hidayatun; Miranti, Mauren Gita; Nur'aini, Annisa; Widagdo, Andika Kuncoro
J-CEKI : Jurnal Cendekia Ilmiah Vol. 4 No. 5: Agustus 2025
Publisher : CV. ULIL ALBAB CORP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56799/jceki.v4i5.10936

Abstract

Tujuan penelitian ini untuk menganalisis faktor-faktor penentu yang memengaruhi keputusan pembelian produk kuliner yang dihasilkan dari praktikum mahasiswa program studi Tata Boga. Variabel independen yang dianalisis meliputi citra produk dan persepsi harga. Metode penelitian menggunakan pendekatan kuantitatif dengan survei daring melalui kuesioner tertutup yang disebarkan secara online. Sampel diambil menggunakan teknik purposive sampling dengan jumlah responden sebanyak 275 orang yang memenuhi kriteria inklusi. Data dianalisis menggunakan regresi linear berganda dengan bantuan perangkat lunak IBM SPSS Statistics versi 29. Hasil uji t menunjukkan bahwa citra produk dan persepsi harga secara parsial memiliki pengaruh positif dan signifikan terhadap keputusan pembelian, dengan nilai signifikansi di bawah 0.001. Uji F mengindikasikan bahwa kedua variabel independen tersebut secara simultan berpengaruh signifikan terhadap keputusan pembelian produk kuliner hasil praktikum mahasiswa. Koefisien determinasi (R²) sebesar 0.635 menunjukkan bahwa 63.5% variasi keputusan pembelian dapat dijelaskan oleh citra produk dan persepsi harga secara bersama-sama. Nilai R² yang tinggi menegaskan bahwa kedua variabel tersebut merupakan faktor utama yang memengaruhi keputusan pembelian konsumen terhadap produk kuliner praktikum mahasiswa
ANALYSIS OF PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF YELLOW PUMPKIN PUDDING (CUCURBITA MOSCHATA) Putri, Diwyacitta Antya; Muyasyaroh, Hidayatun; Lukitasari, Febriani; Astuti, Nugrahani; Rerung, Novia Tesalonika Amanda; Ifadah, Raida Amelia
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 3 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i3.7589

Abstract

Yellow pumpkin (Cucurbita moschata) is a nutrient-rich horticultural commodity with considerable potential for development into various food products, including pudding. However, scientific information regarding the effects of pumpkin incorporation on the physicochemical and sensory characteristics of pudding remains limited. This study aimed to evaluate the influence of different proportions of pumpkin (30%, 50%, and 70%) on the physicochemical properties, vitamin C content, and sensory acceptance of pumpkin pudding. A Completely Randomized Design (CRD) was employed with three replications for each treatment. The analyses included syneresis at two storage conditions (refrigerated and room temperatured), total dissolved solids (TDS), texture (hardness), color parameters (L*, a*, b*), vitamin C content determined by iodometric titration, and a hedonic test involving 30 untrained panelists. Data were analyzed using ANOVA followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results showed that increasing the proportion of pumpkin had significant effects on TDS, texture, color attributes, vitamin C content, and most sensory parameters. Higher pumpkin concentrations decreased TDS and hardness values while increasing syneresis due to higher free-water content within the gel matrix. Lightness (L*) and vitamin C levels increased proportionally with the amount of pumpkin added. Sensory evaluation revealed that the 30% pumpkin formulation received the highest scores for color, aroma, texture, taste, and overall acceptance, whereas the 70% formulation received the lowest scores, particularly for color and chewiness. These findings indicate that the 30% pumpkin incorporation provides the most optimal balance of physical quality, nutritional enhancement, and consumer acceptability. Keywords: Organoleptic, Physicochemical Properties, Pudding, Pumpkin, Vitamin c
Sensory Characteristics of Semprit Cookies with Variations in Mocaf Flour and Kepok Banana Flour Formulations Tamara, Alberta; Sari, Fitri Komala; Pangesthi, Lucia Tri; Muyasyaroh, Hidayatun
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 3 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i3.27059

Abstract

Semprit cookies are traditional Indonesian baked products characterized by their crisp texture, distinctive shape, and balanced flavor. This study aimed to evaluate the sensory characteristics of semprit cookies formulated with varying proportions of mocaf flour (Modified Cassava Flour) and kepok banana flour as local ingredient alternatives to wheat flour. Six formulations (F1-F6) were prepared with mocaf:banana flour ratios ranging from 100:0, 80:20, 60:40, 40:60, 20:80, 0:100 using a randomized complete design. Hedonic tests were conducted with 30 semi-trained panelists to assess color, aroma, taste, texture, and overall acceptability. ANOVA results indicated significant differences (p < 0.05) in color, taste, texture, and overall attributes, while aroma showed no significant variation (p = 0.683). The highest color preference was observed in F2 (80:20 mocaf:banana), whereas taste, texture, and overall acceptability were most favored in F4 (40:60 mocaf:banana). Conversely, F6 (0:100 banana flour) consistently received the lowest scores in taste and overall preference. These findings suggest that partial substitution of mocaf with kepok banana flour enhances sensory quality, particularly in taste and texture, while maintaining consumer acceptance. The optimal formulation identified was F4, which achieved superior ratings in taste, texture, and overall preference, supporting the potential of local flour diversification to improve product quality and reduce dependence on imported wheat flour. This study provides a scientifically-grounded optimal formulation for gluten free semprit cookies, offering a practical model for a product development using local resources to enhance food sovereignty.
Co-Authors Aditia Gustiana Gunawan Asep Awaludin Prihanto Aulia Bayu Yushila, Aulia Bayu Diwyacitta Antya Putri, Diwyacitta Antya Hutauruk, Janu Inayati, Dyah Ajeng Tsinta Lukitasari, Febriani Mawarni, Mega Adi Miranti, Mauren Gita Novia Tesalonika Amanda Rerung Nugrahani Astuti Nur'aini, Annisa Nurfatimah, Ratna Palupi Pangesthi, Lucia Tri Raida Amelia Ifadah Rina Rifqie Mariana Sari, Fitri Komala Tamara, Alberta Umam, Nada Itorul Widagdo, Andika Kuncoro