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All Journal Jurnal Abadimas Adi Buana 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

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

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. 
Profilling Sensory of Gluten-Free Almond Crispy from Pedada Fruit Flour and Mocaf Flour with the Addition of Anchovy Flour Using the Rate All That Apply (RATA) Method Lesmana, Sofia Balqis; Jariyah; Putra, Andre Yusuf Trisna; Winarti, Sri; Munarko, Hadi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.903

Abstract

Almond crispy is a thin, round cookie characterized by a crunchy texture and a topping of almonds and grated cheese. This study aimed to analyze the sensory profile of almond crispy made from a combination of pedada fruit flour, mocaf flour, and anchovy flour using the Rate All That Apply (RATA) method to identify consumer preferences. Nine formulations were tested with varying ratios of pedada and mocaf flours (5%, 10%, 15%) and different levels of anchovy flour (5%, 10%, 15%). Sensory evaluation involved panellist questionnaires, Focus Group Discussions (FGD), and sensory tests. Data were analyzed using Principal Component Analysis (PCA), preference mapping, and Kruskal-Wallis followed by Dunn’s test at a 5% significance level. Results indicated that samples P0T0 and P1T1 were preferred, exhibiting milky and roasted aromas, milky and sweet tastes, crunchy textures, bright colours, and dry mouthfeels. These findings provide insights into optimizing almond-crispy formulations based on consumer sensory preferences. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and Production
Physicochemical Characteristics of Gluten-Free Gyoza Wrappers Made from Rice Flour and Mocaf with the Addition of Kappa Carrageenan Putri, Nur Dyah Bela; Jariyah
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.915

Abstract

This study examines the production of gluten-free gyoza wrappers from rice flour and mocaf with the addition of kappa carrageenan. Mocaf has a high amylopectin starch , causing the resulting product to have a sticky texture. Rice flour has a higher amylose than Mocaf, a property that correlates strongly with the ability of gluten-free dough to form a more stable and viscoelastic structure. Kappa carrageenan has the ability to form strong gels through the formation of double helix structures that associate with each other, thereby increasing the viscoelastic properties of food systems. In combination with starch, carrageenan interacts through hydrogen bonds and physical associations, producing a more stable composite gel network that is able to retain water and increase the flexibility and integrity of the dough structure. The purpose of this study was to determine the effect of rice flour and mocaf proportions with the addition of kappa carrageenan on the physicochemical and organoleptic characteristics of gluten-free gyoza wrappers, as well as the best treatment that produces gluten-free gyoza wrappers with organoleptic qualities that are close to or equal to commercial gyoza wrappers. This study used a completely randomized design (CRD) with a factorial pattern and three replicates. The first factor was the proportion of rice flour: mocaf (40:60; 50:50; and 60:40), while the second factor was the addition of kappa carrageenan (8, 10, and 12%). The data were analyzed using ANOVA and DMRT post-hoc test at a 5% confidence level. The best treatment was found in the rice flour: mocaf ratio (40:60) with 8% carrageenan addition, which produced a moisture of 53.72%; ash of 1.67%; starch of 41.97%; amylose of 9.46%; amylopectin of 32.51%; color of 2.56 (same as bone white with R); aroma of 3.04 (same as neutral with R) and texture of 4.04 (slightly more elastic than R).Contribution to Sustainable Development Goals (SDGs):SDG 6: Zero HungerSDG 3: Good Health and Well-being SDG 9: Industry, Innovation and InfrastructureSDG 11: Sustainable Cities and Communities
Sensory Profile and Consumer Preference Analysis of Robusta and Arabica Coffee with Ginger and Lemongrass Addition Shafaningrum, Rizkia Ayu; Jariyah; Yunita Satya Pratiwi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
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.v10i1.919

Abstract

Consumer-based sensory profile assessment of the use of spices in coffee beverages is necessary to determine consumer acceptance. This study aims to describe the sensory profile and analyse the relationship between the sensory profile and consumer preferences for robusta and arabica ground coffee with the addition of ginger and lemongrass at various concentrations.  The sensory profile was determined using the rate-all-that-apply (RATA) method, resulting in 22 attributes covering the sensory attributes of robusta and arabica coffee with the addition of ginger and lemongrass, namely sweet aroma, sour aroma, bitter aroma, roasted aroma, nutty aroma, cocoa aroma, spicy aroma, sour taste, bitter taste, roasted taste, burnt taste, nutty flavor, cocoa flavor, gingery flavor, lemongrass flavor, mouthfeel body, mouthfeel rough, mouthfeel mouth drying, mouthfeel burnt, aftertaste bitter, aftertaste sour, and aftertaste spicy. The panellists' preference mapping showed that 60%–80% of panellists had above-average preference scores for sample K1 625, a robusta coffee treatment with the addition of 5% ginger and 5% lemongrass, with a dominant bitter aroma. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero hungerSDG 8: Decent work and economic growthSDG 9: Industry, innovation, and infrastructure
Co-Authors Achmad Wahyu Hidayat Arum, Ardilini Destyaning Ayu Safrida Yanti Cita Risma Anggi Kurnia Rani Defri, Ifwarisan Dwi Arman Prasetya Elmiah, Sellyda Erik Aldi Yansyah Farah Fadhila Hadi Munarko Isnaini, Yolandra Hibatullah Jivani Syahdilla Juliani Kindriari Nurma Wahyusi Lesmana, Sofia Balqis Luqman Agung Wicaksono Pakerti, Andia Hayuning Jagadnira Bentang Pudji W, Endang Putra, Andre Yusuf Trisna Putri, Nur Dyah Bela Rahmah, Yunia Adilatur Ratna Yulistiani Reda Rizal Reni Dwi Anggraini Rosariawari, Firra Sagita Rochman Shafaningrum, Rizkia Ayu Sindy Cahyani Siti Nuurlaily Rukmana, Siti Nuurlaily Sri Winarti Suprianti, Lilik Vira Seviani Dewantri Yunia Dwie Nurchayanie Yunita Satya Pratiwi Yusuf, Aulia Islamiati