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All Journal Jurnal Abadimas Adi Buana Didaktik : Jurnal Ilmiah PGSD STKIP Subang International Journal of Eco-Innovation in Science and Engineering (IJEISE) International Journal of Community Service AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Fatih: Journal of Contemporary Research Mesada: Journal of Innovative Research Environation (Environmental Engineering Journal of Community Dedication) Jurnal Sains dan Teknologi Pangan
Jariyah
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The Effect of Pumpkin Flour and Chicken Liver Flour Substitution and Egg Concentration on the Physicochemical and Organoleptic Characteristics of Fettuccine Pasta Pakerti, Andia Hayuning Jagadnira Bentang; Jariyah; Pratiwi, Yunita Satya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.783

Abstract

Indonesia continues to face health problems caused by micronutrient deficiencies, which can trigger stunting. One effort to address this issue is nutritional intervention through the substitution of staple food ingredients with more nutrient-dense sources, such as fettuccini pasta made from wheat flour substituted with pumpkin flour and chicken liver. Pumpkin contains essential minerals such as Ca and Fe, while chicken liver is rich in Fe and Mg. This study aimed to produce fettuccini pasta with pumpkin flour and chicken liver substitution that meets good physicochemical and organoleptic quality. The research was conducted experimentally using a Completely Randomized Design with a factorial pattern consisting of two factors: flour proportion and egg concentration. The first factor included three levels of wheat flour:tapioca: pumpkin flour:chicken liver flour proportions (80%:10%:5%:5%, 70%:10%:10%:10%, and 60%:10%:15%:15%), while the second factor was egg concentration (10%, 15%, and 20%), each with two replications. The parameters analyzed were moisture, ash, protein, fat, carbohydrate, amylose, starch, tensile strength, water absorption, and organoleptic properties. The results showed that the best product was obtained from the treatment with flour proportion 80%:10%:5%:5% and egg concentration of 15%. This product contained 13.02% moisture, 0.99% ash, 12.13% protein, 2.25% fat, 71.62% carbohydrate, 13.94% amylose, 51.27% starch, 0.56 N/mm² tensile strength, and 48.58% water absorption. Organoleptic tests indicated scores of 3.38 for color, 3.19 for aroma, 3.03 for taste, and 3.76 for texture (all in the “slightly like” category). The best treatment also contained Fe 5.24 mg, Mg 14.4 mg, Zn 3.57 mg, and Ca 10.5 mg per 100 g. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and Production
Effect of Using Pedada Fruit (Sonneratia caseolaris) Pectin with Glycerol as Edible Coating Rahmah, Yunia Adilatur; Jariyah; Wicaksono, Luqman Agung
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.683

Abstract

Pectin, a natural polysaccharide, is widely utilized in the food industry, particularly as a base material for edible coatings due to its film-forming ability. Pedada fruit (Sonneratia caseolaris), a mangrove species rich in pectin, remains an underutilized resource despite its potential. This study aims to explore the application of pectin extracted from pedada fruit as a component of edible coatings, with the addition of glycerol as a plasticizer to enhance flexibility and reduce brittleness commonly observed in pure pectin films. A completely randomized design (CRD) with a factorial pattern was employed, consisting of two factors: pectin concentration (1%, 2%, and 3%) and glycerol concentration (1%, 2%, and 3%), each replicated three times. The data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level, followed by Duncan's Multiple Range Test (DMRT) for treatments showing significant differences. Results indicated that increasing concentrations of pectin and glycerol significantly affected the water vapor transmission rate, film thickness, and viscosity of the edible coating. The optimal formulation was achieved with 3% pectin and 2% glycerol, yielding a water vapor transmission rate of 4.083 g/m²/day, film thickness of 0.128 mm, and viscosity of 1022.23 mPa·s. These findings highlight the potential of pedada-based pectin as an eco-friendly alternative for sustainable food packaging solutions. Contribution to Sustainable Development Goals (SDGs): SDG 12 – Responsible Consumption and Production: SDG 13 – Climate Action: SDG 14 – Life Below WaterSDG 15 – Life on Land:
Characteristics of Synbiotic Drink from Jicama (Pachyrhizus erosus L.) Tubers and Sunflower (Helianthus annuus L.) Seeds Extract Winarti, Sri; Jariyah; Yusuf, Aulia Islamiati; Arum, Ardilini Destyaning
International Journal of Eco-Innovation in Science and Engineering (IJEISE) Vol. 6 No. 2 (2025): IJEISE
Publisher : UPN Veteran Jatim

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Abstract

Synbiotic drinks are fermented beverages composed of ingredients that encompass prebiotics and probiotic bacteria. A study was conducted to develop a synbiotic drink using Jicama tubers extract and sunflower seeds extract along with the probiotic bacteria including Lactobacillus casei FNCC-0090, Lactobacillus acidophilus FNCC-0051, Bifidobacterium breve BRL-131, and Bifidobacterium bifidum BRL-130. The objective of this research was to assess the impact of varying proportions of Jicama tubers extract (Jc) and Sunflower seeds extract (Sf), as well as fermentation duration on the characteristics of synbiotic drinks. The experimental design employed a factorial completely randomized design with two factors: the proportions of Jicama and sunflower seed extract (75:25, 50:50, and 25:75) and fermentation time (8, 12, 16, and 20 h). Data from the study were analyzed using ANOVA (P<0.05), and significant differences between treatments were assessed by DMRT. The optimal treatment was determined at the 50:50 proportion of Jicama and sunflower seed extract, with an 20 h fermentation time, yielding a synbiotic drink characterized by total LAB of 11.34 log CFU/mL, total lactic acid of 1.29%, N-amino of 4.67 %, antioxidant activity of 33.5%, viscosity of 37.08 cP, inulin content of 1.03%, and vitamin E content of 0.58%.
PERLAKUAN STRES PADA BERAS KECAMBAH SEBAGAI STRATEGI PENINGKATAN SENYAWA BIOAKTIF UNTUK PENGEMBANGAN PANGAN FUNGSIONAL: KAJIAN LITERATUR Elmiah, Sellyda; Munarko , Hadi; Jariyah
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 6 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/dr7nm620

Abstract

Beras kecambah merupakan ingredien pangan fungsional dengan aktivitas antioksidan tinggi serta kaya senyawa bioaktif, seperti γ-aminobutirat (GABA), senyawa fenolik, dan flavonoid. Penerapan perlakuan stres selama perkecambahan terbukti mampu meningkatkan kandungan senyawa bioaktif dan aktivitas antioksidan beras, yang berperan dalam pengaturan kadar glukosa darah, perlindungan fungsi saraf, dan pencegahan kerusakan sel akibat radikal bebas. Perlakuan stres kombinasi ultrasound dan CaCl₂ 2% dilaporkan meningkatkan kadar GABA hingga 3,29 kali lipat, gliserol 4,88 kali lipat, dan glutamat 2,02 kali lipat dibandingkan kontrol. Selain itu, penggunaan Slightly Acidic Electrolyzed Water (SAEW, 10 ppm) meningkatkan kadar GABA dari 1,8 menjadi 7,35 mg/L. Beras kecambah juga berpotensi diaplikasikan sebagai bahan baku produk pangan, seperti snack bar berbasis campuran tepung kecambah kacang merah dan tepung beras merah (50:50) dengan kandungan protein 14,16% dan serat kasar 6,71%. Kombinasi proses perkecambahan dan perlakuan stres mendorong peningkatan nilai fungsional serta inovasi pengembangan produk pangan modern, sehingga beras kecambah berpotensi menjadi ingredien pangan fungsional bernilai tambah tinggi. 
PENERAPAN MODEL PEMBELAJARAN CONTEXTUAL TEACHING AND LEARNING (CTL) UNTUK MENINGKATKAN KEAKTIFAN DAN HASIL BELAJAR SISWA IPA KELAS IV SEKOLAH DASAR Jariyah; Dede Hadiansah; Asrizal Wahdan Wilsa
Didaktik : Jurnal Ilmiah PGSD STKIP Subang Vol. 12 No. 02 (2026): Volume 12 No. 2, Juni 2026 Public
Publisher : STKIP Subang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36989/didaktik.v12i02.12936

Abstract

Pendidikan dasar berperan penting dalam membentuk karakter dan kemampuan berpikir siswa. Namun, kenyataannya di SDN Mundu 2 Kecamatan Karangampel, hasil belajar dan keaktifan siswa dalam pelajaran IPA masih rendah. Berdasarkan observasi, sebagian besar siswa belum mencapai KKM dan kurang aktif dalam proses pembelajaran. Masalah ini menjadi urgensi karena rendahnya partisipasi siswa dapat berdampak pada pemahaman dan pencapaian akademik jangka panjang. Penelitian ini bertujuan untuk mengetahui efektivitas model pembelajaran Contextual Teaching and Learning (CTL) dalam meningkatkan keaktifan dan hasil belajar siswa IPA kelas IV. Penelitian ini menggunakan metode Penelitian Tindakan Kelas (PTK) model Kemmis dan McTaggart yang terdiri dari tiga siklus. Teknik pengumpulan data menggunakan observasi, tes, dan dokumentasi. Hasil penelitian menunjukkan adanya peningkatan signifikan dalam keaktifan dan hasil belajar siswa di setiap siklus. Keaktifan siswa meningkat dari 66,67% pada siklus I menjadi 89% pada siklus II, dan hasil belajar meningkat dari 65,8% menjadi 94,74%. Simpulan dari penelitian ini adalah bahwa model CTL efektif dalam meningkatkan keaktifan dan hasil belajar siswa IPA kelas IV. Penerapan model CTL mampu menghadirkan pembelajaran yang bermakna dan kontekstual bagi siswa.
Co-Authors Achmad Wahyu Hidayat Arum, Ardilini Destyaning Asrizal Wahdan Wilsa Ayu Safrida Yanti Cita Risma Anggi Kurnia Rani Dede Hadiansah Defri, Ifwarisan Dwi Arman Prasetya Elmiah, Sellyda Erik Aldi Yansyah Farah Fadhila Hadi Munarko Isnaini, Yolandra Hibatullah Jivani Syahdilla Juliani Kindriari Nurma Wahyusi Luqman Agung Wicaksono Pakerti, Andia Hayuning Jagadnira Bentang Pudji W, Endang Rahmah, Yunia Adilatur Ratna Yulistiani Reda Rizal Reni Dwi Anggraini Rosariawari, Firra Sagita Rochman Sindy Cahyani Siti Nuurlaily Rukmana, Siti Nuurlaily Sri Winarti Suprianti, Lilik Vira Seviani Dewantri Yunia Dwie Nurchayanie Yunita Satya Pratiwi Yusuf, Aulia Islamiati