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All Journal Journal of Vocational Education Studies GANESHA: Jurnal Pengabdian Masyarakat Journal of Agri-Food Science and Technology (JAFoST)
Umam, Nada Itorul
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Education Engineering 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.
Analysis of Requirements for the Creation of Edukiwari Learning Media Applications for Curriculum Designing Materials in Culinary Tourism Vocational High Schools Gunawan, Aditia Gustiana; Mariana, Rina Rifqie Mariana; Umam, Nada Itorul; Joshua, Quienera
Journal of Vocational Education Studies Vol. 8 No. 1 (2025): Vol 8 No 1
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/joves.v8i1.11134

Abstract

The appearance of digital technology has transformed society into a life-oriented learning community, and learning activities, which originally took place offline, need to be transferred online. The integration of ICT in education by using the TPACK framework is no longer an option but an obligation. In Cookery subjects at tourism vocational schools, current learning media mostly consist of PowerPoint and printed books. This paper is intended to develop an Android-based application of Food Service Learning Media that could provide the possibility for the teaching and learning process and enhance critical thinking. Information from 3 participants to find out what students and teachers need through the FGD method shows that integration of knowledge of content, pedagogy, and technology is needed in the mobile menu book. It would also include in the application some very interactive elements which help enhance student learning and are missing from current culinary education, therefore making current culinary education more effective.
EKSPLORASI POTENSI OLAHAN NANGKA DALAM MENDUKUNG PARIWISATA KULINER DESA PAGELARAN KABUPATEN MALANG Mariana, Rina Rifqie; Gunawan, Aditia Gustiana; Umam, Nada Itorul; Wibowotomo, Budi; Rohajatien, Ummi
GANESHA: Jurnal Pengabdian Masyarakat Vol 5 No 2 (2025): Juli 2025
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Tunas Pembangunan Surakarta (UTP)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36728/ganesha.v5i2.4743

Abstract

This community service activity is a continuation of the 2023 program, which focused on empowering sugarcane sap processing. This year, the activities were expanded to empower the potential of jackfruit in Pagelaran Village, where the fruit, its straw, and seeds have not been fully utilized. The training was conducted by three lecturers and a culinary arts student on September 19, 2024, involving 28 participants from SMEs and farmers, along with three village officials. The material included the production of processed products such as young jackfruit floss, jackfruit seed strudel, jackfruit seed mochi cake, and jackfruit straw dodol. Additionally, branding and digital marketing training through social media and marketplace platforms were provided. This program aims to increase the market value of local products and support the village’s culinary tourism. Participants expressed positive feedback for this initiative
Co-Authors Aditia Gustiana Gunawan Asep Awaludin Prihanto Budi Wibowotomo Joshua, Quienera Mariana, Rina Rifqie Mariana Muyasyaroh, Hidayatun Rina Rifqie Mariana Ummi Rohajatien