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All Journal Jurnal AGROTEKNOLOGI Jurnal Teknologi Pertanian UNEJ e-Proceeding Agricore: Jurnal Agribisnis dan Sosial Ekonomi Pertanian Unpad Indonesian Food Science and TechnologyJournal Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Agroteknika JAIM (Jurnal Abdi Masyarakat) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Bubungan Tinggi: Jurnal Pengabdian Masyarakat Jurnal Agrinika : Jurnal Agroteknologi dan Agribisnis International Journal on Food, Agriculture and Natural Resources (IJFANRES) JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat Jurnal Pendidikan Kewarganegaraan dan Politik Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Azkiyah, Lailatul
Agricultural Product Technology Study Program, Universitas Jember, Jember, Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Public Health Social Sciences Other

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Characteristics of catfish (Clarias sp.) smart flavor with enzymatic hydrolysis using calotropin Witono, Yuli; Kartikosari, Dini Indah; Azkiyah, Lailatul; Wahyuni, Livia
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 1 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.01.6

Abstract

Savory flavor generally comes from Monosodium Glutamate (MSG), but increased consumption of MSG can have side effects on health. Catfish, which contains 17.7% protein, has the potential to impart a savory flavor. This research aimed to determine the effects of calotropin enzyme concentration and hydrolysis time on the development of smart flavor characteristics and identify the best treatment to produce smart flavor. This study used two-factors: calotropin enzyme concentration (1, 2 and 3%) and hydrolysis time (2, 4 and 6 hours). The research parameters included color (brightness), yield, water content, soluble protein content, degree of hydrolysis, antioxidant activity, and effectiveness analysis. The results showed that the color (brightness) ranged from 90.73-91.81; yield from 77.01-78.95%; water from 8.63-10.40%; soluble protein from 0.89-1.30 mg/mL; degree of hydrolysis from 46.61-58.19%; antioxidant activity from 42.18-54.14%, and effectiveness ranged from 0.15-0.85. The best treatment was found to be 3% calotropin enzyme concentration with 6 hours of hydrolysis, resulting in color (brightness) of 90.73, yield of 78.95%, water of 8.63%, soluble protein of 1.30 mg/mL, degree of hydrolysis of 58.19%, and antioxidant activity of 54.14%.
Optimization of Analog Meat Formula Made from "Gepak Kuning" Soybean Flour, Carrageenan, and Pectin Using the Mixture Design Method Azkiyah, Lailatul; Puji Lestari, Ning; Indarto; Giyarto; Alfi Ngizati, Naila
Jurnal Agrinika: Jurnal Agroteknologi dan Agribisnis Vol 9 No 1 (2025): MARCH
Publisher : Kadiri University - Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/agrinika.v9i1.6635

Abstract

The development of analog meat products signifies a significant progression in plant-based food innovation, aiming to replicate conventional meats' nutritional and sensory characteristics, such as beef, goat, and chicken. This study specifically examined the process of producing analog meat using soy flour as the main protein source, with carrageenan and pectin serving as the key dietary fiber and texturizing agents. Employing Design Expert 11.0.0 for Mixture Design, we prioritized parameters such as dietary fiber, protein content, and organoleptic qualities. The optimal formulation consisted of 44.42% soy flour, 16.2% carrageenan, and 9.38% pectin. This formulation produced an analog meat product with a protein content of 18.13% and dietary fiber levels of 23.19%, aligning with industry standards for plant-based alternatives. Sensory evaluation results, with an average acceptance score of 5.3 out of 7, indicate strong consumer appeal. These findings demonstrate the practical viability of this composition for commercial plant-based meat production, offering a nutritious and sustainable alternative to traditional meat. The study provided valuable insights for food manufacturers seeking to develop high-fiber. These protein-rich analog meat products cater to the increasing demand for healthier and environmentally friendly food options.
NILAI TAMBAH AGROINDUSTRI SALE PISANG KECAMATAN POGALAN KABUPATEN TRENGGALEK Pamujiati, Agustia Dwi; Sutiknjo, Tutut Dwi; Azkiyah, Lailatul; Lisanty, Nina; Slamet, Ahmad Haris Hasanudin; Sa'adah, Enik Nur
Agricore Vol 10, No 1 (2025): Volume 10 No 1, Juni 2025
Publisher : Departemen Sosial Ekonomi Faperta Unpad dan Perhepi Komisariat Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/agricore.v10i1.60711

Abstract

AbstrakAgroindustri sale pisang banyak ditemukan di Kecamatan Pogalan Kabupaten Trenggalek dengan mayoritas mempekerjakan saudara sebagai tenaga kerja sehingga kurang memperhitungkan biaya tenaga kerja yang dikeluarkan. Hal ini akan mempengaruhi nilai tambah produk yang dihasilkan. Penelitian ini bertujuan untuk mengetahui nilai tambah agroindustri sale pisang di Kecamatan Pogalan Kabupaten Trenggalek. Metode yang digunakan adalah analisis kuantitatif dengan menggunakan metode Hayami. Sampel diambil secara sensus dengan jumlah responden sebanyak 25 responden. Hasil penelitian menunjukkan bahwa mayoritas responden berusia 41-45 tahun dan berpendidikan terakhir SMA. Dalam satu kali proses produksi sale pisang membutuhkan 100 kg pisang kepok dan menghasilkan 65 kg sale pisang dengan harga jual Rp 41.000 per kg. Nilai tambah agroindustri sale pisang di Kecamatan Pogalan sebesar Rp 16.350 per kg dengan rasio nilai tambah 61,35%. Keuntungan yang diperoleh industri sale pisang sebesar Rp 14.850 dengan tingkat keuntungan 90,83%. Distribusi margin terbesar adalah untuk keuntungan yaitu 72,62%, tenaga kerja 7,33%, dan input lain sebesar 20,05%. Penelitian ini menunjukkan bahwa agroindustri sale pisang di Kecamatan Pogalan memiliki nilai tambah yang tinggi dan potensial untuk dikembangkan.Kata kunci: Agroindustri, nilai tambah, sale pisang.AbstractThis research aims to determine the added value of banana chip agroindustry in Pogalan District, Trenggalek Regency. The method used is quantitative analysis using the Hayami method. The results of the study show that the majority of respondents are aged 41-45 years and have the last education level of high school. One process of producing banana chips requires 100 kg of kepok bananas and produces 65 kg of banana chips with a selling price of Rp 41,000 per kg. The added value of banana chip agroindustry in Pogalan District is Rp 16,350 per kg with an added value ratio of 61.35%. The profit obtained by the banana chip industry is Rp 14,850 with a profit rate of 90.83%. The largest margin distribution is for profit, namely 72.62%, labor 7.33%, and other inputs 20.05%. This research shows that banana chip agroindustry in Pogalan District has high added value and is potential to be developed.Keywords: Agroindustry, value added, dried banana dish.
Enhancing Product Value through Vegetable Processing Training in Dukuh Mecek Village, Jember District Azkiyah, Lailatul; Witono, Yuli; Dwi Pamujiati, Agustia; Fauzi, Mukhammad; Dwi Masahid, Ardiyan; Salsabila Yusviva, Galuh; Rosiana Yunianto, Gading
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 8 No. 1 (2025): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35568/abdimas.v8i1.5918

Abstract

The Cempakaan Dukuh farmer group in Dukuh Mencek Village, Sukorambi District, Jember Regency, actively cultivates various vegetables. Currently, this farmer group lacks knowledge and skills in processing technology for vegetable-based food products. As a result, their vegetable harvests are mainly sold in fresh form, either directly to consumers or through intermediaries, which keeps their selling prices low. To address this issue, a training program was implemented to enhance the farmers' understanding and skills in processing technology, specifically focusing on creating water spinach jerky and spinach sticks. The training involved several steps: organizing coordination meetings to prepare for the activities, delivering the training materials, facilitating discussions, and providing hands-on practice. Finally, the outcomes of the service were evaluated and reviewed. The results of the training showed that the farmer group was enthusiastic about participating in the community service activities. To evaluate their progress, pre-test and post-test assessments were conducted. The pre-test scores for each question were 56, 32, 54, 48, 40, and 45, while the post-test scores were 87, 83, 86, 80, 75, and 73. The increase in post-test scores indicates a significant improvement in the farmers' ability to utilize technology for processing water spinach jerky and spinach sticks.
Karakteristik Fisiko-Kimia dan Sensori Mayones Mangga Podang Urang Berdasarkan Perbandingan Puree: Susu Full Cream: Physico-Chemical and Organoleptic Characteristics of Podang Urang Mango Mayonnaise Based on Comparison of Puree: Full Cream Milk Pamujiati, Agustia Dwi; Lisanty, Nina; Azkiyah, Lailatul; Andajani, Wiwiek
JURNAL AGROTEKNOLOGI Vol. 18 No. 2 (2024)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v18i2.53710

Abstract

Mango (Mangifera indica L.) is a seasonal tropical fruit and usually harvesting at October until December in Indonesia. In Kediri Regency, one of local variety mango known as ‘Podang Urang’ had been harvested and the production is high. When the harvesting time, the price of ‘Podang Urang’ mango is very cheap around IDR1,600 per kg on wholesale market in Kediri. This condition certainly will adverse the farmers. In order to decrease this risk that faced by farmers, this locally mango could be potential to process as mayonnaise to increase of the price value. This research aimed to process ‘Podang Urang’ mango as mayonnaise, characterize their physicochemical and sensory characteristics, and compare the mayonnaise product as prescribed by the quality requirement criteria of Indonesian National Standard (SNI) No. 01-4473-1998. The mango with 90% maturity was sorted, peelded, and blended. This puree was added with various of full cream milk, citric acid (0.3%), and palm oil (2%) and processed to be mayonnaise. The result showed that the ‘Podang urang’ mango mayonnaise with added with full cream milk (50:50%/B2) had emulsion stability about 99.99%, lightness (L*) of 45.96, protein content of 1.39%, pH of 6.57, vitamin C about 16.43%, and moisture content about 62.67%. This mayonnaise composition (50% of mango puree and 50% of full cream milk) was likely by the panelists in terms of color (7.12), flavor (7.12), taste (7.04), thickness (7.04), and overall acceptable about 7.20. This study provides the utilization of Kediri locally mango (‘Podang Urang’) as a diverse food product, which is acceptable to the panelists and adds value to the raw material.   Keywords: diversity of product, local mango, mayonnaise, ‘Podang Urang’
Optimization of Analog Meat Formula Made from "Gepak Kuning" Soybean Flour, Carrageenan, and Pectin Using the Mixture Design Method Azkiyah, Lailatul; Lestari, Ning Puji; Indarto, Indarto; Giyarto, Giyarto; Ngizati, Naila Alfi
Jurnal Agrinika: Jurnal Agroteknologi dan Agribisnis Vol 9 No 1 (2025): MARCH
Publisher : Kadiri University - Faculty of Agriculture

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/agrinika.v9i1.6443

Abstract

The development of analog meat products signifies a significant progression in plant-based food innovation, aiming to replicate conventional meats' nutritional and sensory characteristics, such as beef, goat, and chicken. This study specifically examined the process of producing analog meat using soy flour as the main protein source, with carrageenan and pectin serving as the key dietary fiber and texturizing agents. Employing Design Expert 11.0.0 for Mixture Design, we prioritized parameters such as dietary fiber, protein content, and organoleptic qualities. The optimal formulation consisted of 44.42% soy flour, 16.2% carrageenan, and 9.38% pectin. This formulation produced an analog meat product with a protein content of 18.13% and dietary fiber levels of 23.19%, aligning with industry standards for plant-based alternatives. Sensory evaluation results, with an average acceptance score of 5.3 out of 7, indicate strong consumer appeal. These findings demonstrate the practical viability of this composition for commercial plant-based meat production, offering a nutritious and sustainable alternative to traditional meat. The study provided valuable insights for food manufacturers seeking to develop high-fiber. These protein-rich analog meat products cater to the increasing demand for healthier and environmentally friendly food options.
TRANSFORMASI LIMBAH MENJADI HARTA: REVOLUSI NATA DE PINA UNTUK KOMUNITAS PERTAKINA BLITAR Lisanty, Nina; Pamujiati, Agustia Dwi; Azkiyah, Lailatul; Suryo Wibowo, Mochamad Agus; Putri Islami, Gadis Tiara; Kurniawan, Heru
Jurnal Abdi Masyarakat Vol. 8 No. 1 (2024): Jurnal Abdi Masyarakat November 2024
Publisher : Universitas Kadiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/jaim.v8i1.6248

Abstract

The objective of this study is to address the issue of pineapple skin waste produced by the PERTAKINA cooperative in Blitar, which primarily processes pineapple juice and other pineapple-based products, leaving large amounts of waste that currently have minimal use. Through collaboration with the PERTAKINA community, this study aims to create value from this waste by transforming it into nata de pina, a product with potential market appeal. This project involved training and mentoring sessions to equip participants with the skills and technology needed for waste processing, including production techniques, quality control, and basic management. Data were collected through observations, focus group discussions, and pre- and post-test evaluations, revealing significant knowledge gains among participants. This transformation of pineapple skin waste not only reduces environmental pollution but also provides new income-generating opportunities for the community, highlighting the potential of waste utilization in agricultural communities. The success of this initiative underscores the importance of technology transfer and continuous support to enable sustainable community-based waste management and product diversification.
SOSIALISASI MAKANAN HALAL PADA ANAK SEKOLAH DASAR DENGAN PENDEKATAN EDUKATIF DI AIS (AL-MUNAWWIRIY ISLAMIC SCHOOL) SUMBERSARI JEMBER Masahid, Ardiyan Dwi; Belgis, Maria; Witono, Yuli; Nafi', Ahmad; Azkiyah, Lailatul; Meilina, Lita; Brihatsama; Wahyuni, Livia
Jurnal Hasil Pengabdian kepada Masyarakat Universitas Jember Vol 4 No 1 (2025): Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Publisher : LP2M Universitas Jember

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

Abstract

The majority of Indonesia's population is Muslim; therefore, halal food education should be instilled from an early age, particularly at the elementary school. The activity aimed to enhance students’ literacy and understanding of halal food through an educational approach implemented at Al-Munawwiriy Islamic School (AIS), Sumbersari, Jember. The activity was conducted by the Research Group (Keris E-Food) from University of Jember in collaboration with AIS. The program began with an introduction Elmarom Bread production process, continued with an assessment of students’ initial understanding, and concluded with interactive socialization sessions. Educational methods employed included visual media, group discussions, and direct observation of the halal food production process. The results indicated that this educational approach was highly effective in increasing students’ knowledge of the concepts of halal and thayyib, as well as in fostering a critical attitude in selecting food in accordance with Islamic principles. Furthermore, the program reinforced the role of schools as institutions for embedding Islamic values. Early halal education has proven to be a strategic effort in shaping a generation that is both aware of and committed to halal food consumption.
The Effectiveness of Digital Pop-Up Book Media on Learning Achievement in Pancasila Education among Third-Grade Students at SD Negeri 1 Padokan, Bantul Regency Nugroho, Irfan Adi; Chairiyah; Azkiyah, Lailatul; Nofridha, Eka Ridha; Megawati, Ida
Jurnal Pendidikan Kewarganegaraan dan Politik Vol. 3 No. 2 (2025): Jurnal Pendidikan Kewarganegaraan dan Politik
Publisher : CV. Kurnia Grup

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61476/xqm4s897

Abstract

This study aims to (1) determine how much the tendency of Pancasila Education learning achievement in class III taught using Pop Up Book Digital media and Interactive PowerPoint media, (2) determine the difference in Pancasila Education learning achievement between learning using Pop Up Book Digital media and Interactive PowerPoint media. This research uses a quantitative approach with the Quasi Experimental Design method. The population taken was third grade students of SD Negeri 1 Padokan, totaling 56 students. The sampling technique used a census / total sampling where class III A as an experimental class and class III B as a control class. Data collection techniques used observation, interviews, tests, and documents. The data analysis technique used descriptive analysis and prerequisite test analysis which included normality test, homogeneity test, hypothesis testing using t-test, and N-Gain test. The results showed (1) the increase in learning achievement of Pancasila Education was higher which was taught using Pop Up Book Digital media. This is evidenced by the average posttest score, for the experimental class of 82.68 and the control class of 77.14; (2) there are differences in learning achievement of Pancasila Education in class III. This is evidenced by the significance value (2-tailed) of 0.048 <0.050. The conclusion of this study is that there is an increase in learning achievement of Pancasila Education before and after being given a treatment.
Evaluasi Aktivitas Antioksidan dan Karakteristik Sensori Tea Infusion Berbasis Cascara dengan Penambahan Jahe, Lemon, dan Daun Mint Azkiyah, Lailatul; Masahid, Ardiyan Dwi; Fitrania, Fathika; Abiyyuddin, M. Farras; Brihatsama, Brihatsama; Pamujiati, Agustia Dwi
Agroteknika Vol 8 No 4 (2025): Desember 2025
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v8i4.630

Abstract

Cascara merupakan kulit buah kopi kering yang terdiri atas lapisan pulp dan mucilage yang terpisah selama proses pulping. Meskipun mengandung senyawa bioaktif, seperti polifenol, pemanfaatan cascara dalam produk minuman masih terbatas karena karakteristik sensori yang belum sepenuhnya memenuhi preferensi konsumen. Penelitian ini bertujuan untuk mengevaluasi aktivitas antioksidan, kadar total polifenol, dan karakteristik sensori hedonik dari formulasi tea infusion berbahan cascara, yang dipadukan dengan jahe, lemon, dan daun mint. Penelitian dilakukan menggunakan rancangan acak lengkap satu faktor dengan enam tingkat konsentrasi cascara (% b/v), yaitu A0 (0%), A1 (1%), A2 (2%), A3 (3%), A4 (4%), dan A5(5%), masing-masing dengan tiga kali ulangan. Parameter yang diamati meliputi aktivitas antioksidan, total polifenol, serta atribut sensori hedonik (warna, aroma, rasa, dan penerimaan keseluruhan). Hasil penelitian ini menunjukkan bahwa variasi penambahan cascara pada konsentrasi 1-5% (b/v) tidak berpengaruh nyata terhadap aktivitas antioksidan, dan total polifenol (p>0,05), namun menunjukkan kecenderungan peningkatan nilai secara deskriptif dibandingkan kontrol, dengan aktivitas antioksidan sebesar 32,80-36,02% dan total polifenol pada 40,94-46,51mg GAE/g. Hasil uji sensori hedonik menunjukkan bahwa penambahan cascara berpengaruh nyata terhadap atribut rasa, dan penerimaan keseluruhan. Penentuan perlakuan terbaik dilakukan menggunakan metode De Garmo dengan pembobotan pada parameter atribut sensoris. Hasilnya menunjukkan bahwa A5 (5% b//v) merupakan perlakuan terbaik dengan nilai bobot tertinggi (0,78) yang mencerminkan keseimbangan terbaik antara atribut fungsional dan sensori. Hasil ini menunjukkan bahwa cascara berpotensi dimanfaatkan sebagai minuman fungsional berbasis tea infusion dengan karakteristik sensori yang dapat diterima konsumen.
Co-Authors Abiyyuddin, M. Farras Achmad Subagio Agustia Dwi Pamujiati Ahmad Haris Hasanuddin Slamet Ahmad Nafi’ Aini, Anggita Arifatul Alfi Ngizati, Naila Brihatsama Brihatsama, Brihatsama Chairiyah Dwi Masahid, Ardiyan Eko Yuliarsha Sidhi Fitrania, Fathika Gading Rosiana Yunianto Galuh Salsabila Yusviva Giyarto Giyarto Giyarto Heru Kurniawan Indarto indarto indarto Indarto Indarto Iwan Taruna Kartikosari, Dini Indah Kresna Widigdo Margo Utomo Lestari, Ning Puji Livia Wahyuni Majid, Nur Ika Okta Maria Belgis Masahid , Ardiyan Dwi Masahid, Ardiyan Dwi Masahid, Ardiyan Dwi Megawati, Ida Meilina, Lita Miftahul Choiron Mukhammad Fauzi Mukhammad Fauzi Nafi', Ahmad Ngizati, Naila Alfi Nina Lisanty Nofridha, Eka Ridha Nugraheni Hadiyanti Nugroho, Irfan Adi Nur Aini Nur Aniza Aprillia Nurud Diniyah Puji Lestari, Ning Putri Islami, Gadis Tiara Rasyadan Taufiq Probojati Rosiana Yunianto, Gading Sa'adah, Enik Nur Salsabila Yusviva, Galuh Shinjiro Ogita Slamet, Ahmad Haris Hasanudin Suryo Wibowo, Mochamad Agus Tomoyuki Yoshino Tutut Dwi Sutiknjo Wahyuni, Livia WIWIEK ANDAJANI Yukihiro Yamamoto Yuli Wibowo Yuli Witono Yuli Witono