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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 Mudabbir: Journal Research and Education Studies Fatih: Journal of Contemporary Research Mesada: Journal of Innovative Research Environation (Environmental Engineering Journal of Community Dedication)
Jariyah
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Effect of Composite Flour Proportions (Mocaf, Pedada Fruit, Soybean) and GMS (Glycerol Monostearate) Addition on the Characteristics of Analog Rice Reni Dwi Anggraini; Jariyah
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.v9i2.734

Abstract

Analogue rice is an artificial rice made from carbohydrate sources, both in form and nutritional composition that are almost similar to rice. This study utilised flour (mocaf, pedada fruit, soybean) as raw materials due to their limited availability. The addition of GMS functions as a stabiliser and emulsifier during extrusion, making the extrudate non-sticky, improving physical properties and texture, reducing the occurrence of excessive extrudate development, and improving the shape of the final product of analogue rice after the hydration process. This study aims to analyse the effect of composite flour proportions (mocaf, pedada fruit, soybean) and GMS (Glyserol Monostearate) addition on the characteristics of analogue rice, and to obtain the best treatment of analogue rice with product characteristics preferred by panellists. The study was arranged by using a Completely Randomized Design (CRD) with two factors and two replications. Factor I, namely the flour proportions (mocaf, pedada fruit, soybeans) consisting of (75:5:20; 70:10:20; 65:15:20), while factor II was the addition of GMS (1%, 2%, 3%). The best treatment results were obtained at the proportions of flour (mocaf, pedada fruit, soybean) (75:5:20) with the addition of 1% GMS resulting in a water content of 4.96%, ash content of 1.55%, fat content of 3.08%, protein content of 8.45%, carbohydrate content of 81.96%, starch content of 66.34%, amylose content of 20.24%, rehydration power of 124.02%, and expansion volume of 145.80%. Contribution to Sustainable Development Goals (SDGs):SDG 2 (Zero Hunger)SDG 12 (Responsible Consumption and Production)SDG 9 (Industry, Innovation, and Infrastructure).
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%.
Co-Authors Achmad Wahyu Hidayat Amanda Rezeki Padila Anisa Dwi Lestari Arum, Ardilini Destyaning Ayu Safrida Yanti Cita Risma Anggi Kurnia Rani Defri, Ifwarisan Dwi Arman Prasetya Erik Aldi Yansyah Faiz Zahfa Farah Fadhila Hadi Munarko Hadi Munarko Heriyanto Isnaini, Yolandra Hibatullah Jivani Syahdilla Juliani Kindriari Nurma Wahyusi 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