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All Journal Jurnal Penelitian Pascapanen Pertanian Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Pertanian Agros Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Minda Baharu Jurnal Ilmiah Inovasi Agroteknika International Journal of Science and Environment Nanggroe: Journal of Scholarly Service Jurnal Agroindustri Terapan Indonesia Jurnal Pertanian Agros
Fenny Aprilliani
Politeknik Negeri Subang
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Social Sciences Other

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Perubahan Karakteristik Kimia Selai Ubi Ungu terhadap Pemberian Variasi Bubur Nanas: The Chemical Changes in The Characteristics of Purple Sweet Potato Jam With The Variation of Pineapple Puree Aprilliani, Fenny; Rahayu, Wiwik Endah
Jurnal Agroindustri Terapan Indonesia Vol. 2 No. 1 (2024): July 2024
Publisher : Department of  Agriculture, Subang State Polytechnic, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31962/jati.v2i1.187

Abstract

Selai merupakan produk makanan berupa pasta yang terbuat dari buah, sayuran atau umbi-umbian yang dihancurkan menjadi bubur dengan penambahan gula, asam, bahan pengental, serta bahan tambahan pangan yang diijinkan. Ubi ungu merupakan komoditas yang dapat dikembangkan menjadi selai. Substitusi bubur nanas dilakukan untuk meningkatkan cita rasa pada selai yang diproduksi. Tujuan pengujian ini yaitu untuk mengkaji pengaruh variasi substitusi bubur nanas terhadap karakteristik kimia selai. Metode yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dengan 3 kali ulangan. Perlakuan yang dilakukan yaitu substitusi bubur buah nanas yang terdiri dari P0 (0%), P1 (35%), P2 (40%) dan P3 (45%) dengan 3 kali pengulangan. Pengolahan data menggunakan ANOVA, yang dilanjutkan dengan Uji DNMRT taraf signifikan 5%. Hasil penelitian menunjukkan substitusi bubur buah nanas yang berbeda memberikan pengaruh yang nyata terhadap karakteristik kimia selai. Perlakuan terbaik dihasilkan dari sampel P3 dengan kandungan substitusi nanas sebesar 45% dengan karakteristik kadar air: 38,98±0,47d, pH: 4,29±0,01a, TPT: 8,00±0,10d%, TAT: 2,13±0,11d%, dan Vitamin C: 119,68±0,00d mg/100g.
INDIKATOR ALAMI BERBASIS EKSTRAK DAUN ERPA (Aerva sanguinolenta) UNTUK DETEKSI BORAKS DALAM PRODUK PANGAN: Natural Indicator from Aerva sanguinolenta Leaf Extract for Borax Detection in Food Products Triastuti, Desy; Aprilliani, Fenny; Dwi Ningrat, Fitri; Apriani, Farida
Jurnal Agroindustri Terapan Indonesia Vol. 3 No. 1 (2025): July 2025
Publisher : Department of  Agriculture, Subang State Polytechnic, Indonesia

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

Abstract

Aerva sanguinolenta leaves contain anthocyanis that can be utilized as a borax detector in food products. This study aimed to determine the charateristics of Aerva sanguinolenta leaf extract and evaluate its effectiveness as a natural color indicator for borax detection. The research employed a Completely Randomized Design (CRD) with four treatments of borax concentrations (0%, 1%, 2%, and 3%) with three replications. The paramaters observed included the yield and pH of the extract, as well as the reaction of the extract and the natural color indicator when exposed to varying borax concentration treatments. Data were analyzed using ANOVA and followed by DMRT at a 5% significance level. The result showed that the leaf extract yield was 79% with a pH of 4,93. The extract reacted positively to borax, producing varying color intensities across treatments. The natural color indicator reacted with borax and exhibitied significant differences (P<0,05) in red and yellow color parameters. The higher the borax concentration resulted in darker indicator color, indicating that natural color indicator from Aerva sanguinolenta leaves are effective for borax detection.
Optimization of Bio-Additive Formulation Using Subang Citronellal, Clove, and Patchouli: Evaluation of Density, Power Output, and CO₂–O₂ Emissions Rahmawati, Rahmi; Aprilliani, Fenny; Muhammad Malikul Adil, Nur
International Journal of Science and Environment (IJSE) Vol. 5 No. 4 (2025): November 2025
Publisher : CV. Inara in Colaboration with www.stie-sampit.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijse.v5i4.285

Abstract

This research examined the potential of essential oil–based bio-additives derived from citronella, clove, and patchouli to enhance the physicochemical properties, engine performance, and emission characteristics of Pertalite fuel. The study utilized Response Surface Methodology (RSM) with a Central Composite Design (CCD) to assess additive concentrations between 0.1 and 0.3 mL per liter of Pertalite. Findings indicated that these low-level additions did not significantly affect density, which remained similar to pure Pertalite. Likewise, power output and exhaust emissions (CO2 and O2) showed no notable improvements. Statistical evaluation using Design Expert® revealed all regression models were non-significant (p > 0.05), and optimization attempts failed to identify a valid optimum, with desirability values below 0.5. The minimal impact is attributed to the very low additive dosage, insufficient to influence atomization, combustion, or emission reduction. Additionally, gasoline’s non-polar nature limits sensitivity to parameters such as pH, while operational variations during engine testing (temperature, RPM, and load) may have masked minor effects. In summary, essential oil bio-additives at concentrations below 0.03% by volume are ineffective for measurable improvements. Future studies should investigate higher concentrations, purification of active compounds, improved blending techniques, and stricter engine testing protocols. The contribution of oxygenated compounds to combustion enhancement also merits further exploration.
PEMBERDAYAAN MASYARAKAT DALAM PENGANEKARAGAMAN KONSUMSI PANGAN BERBASIS SUMBER DAYA LOKAL DI DESA SIDAJAYA Triastuti, Desy; Aprilliani, Fenny; Sangadah, Hanik Atus; Nurohmah, Silvia; Pisonia, Vini
MINDA BAHARU Vol 9, No 2 (2025): Minda Baharu
Publisher : Universitas Riau Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33373/jmb.v9i2.8409

Abstract

Kegiatan pemberdayaan masyarakat melalui pelatihan penganekaragaman konsumsi pangan berbasis sumberdaya lokal bertujuan mengatasi permasalahan meningkatnya prevalensi ketidakcukupan pangan yang berdampak pada rendahnya ketahanan pangan keluarga dan kesejahteraan masyarakat di Desa Sidajaya, Subang. Desa Sidajaya memiliki hasil bumi selain padi yaitu singkong dan kelor yang berpotensi dimanfaatkan menjadi pangan bernilai gizi dan ekonomi tinggi. Pelatihan menggunakan metode service-learning, dengan melibatkan masyarakat sebagai peserta yang mempraktikkan pembuatan comring, cream soup, dan dimsum berbahan dasar singkong dan daun kelor. Evaluasi dilakukan melalui partisipasi peserta, umpan balik dengan metode one group pre-test and post-test, dan dampak langsung. Hasil kegiatan menunjukkan bahwa terdapat peningkatan pengetahuan dan keterampilan peserta secara signifikan, serta memberikan nilai tambah pada produk pangan berbahan dasar sumber daya lokal. Kegiatan ini berdampak positif terhadap kesadararan masyarakat dalam upaya peningkatan ketahanan pangan keluarga melalui diversifikasi pangan lokal serta kesejahteraan ekonomi masyarakat dengan produk-produk berbasis sumberdaya lokal bernilai ekonomi tinggi yang dapat mendukung Desa Sidajaya sebagai desa wisata.
Pengaruh Penerapan Good Handling Practices terhadap Bobot Reject Cabai TW pada Penanganan Pascapanen di Rumah Kemas Bernard Tani Pangalengan Aprilliani, Fenny; Romalasari, Atika; Sobari, Enceng; Yudiyanto, Oyok; Prayogaswara, Muhammad Arsya Putra; Hikmatulloh, Nurul; Ramadhan, Muhammad Gilang; Mardika, Kori Rahma
Agroteknika Vol 9 No 1 (2026): Maret 2026
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v9i1.460

Abstract

Penerapan Good Handling Practices (GHP) pada penanganan pascapanen cabai TW di Indonesia masih rendah. Penelitian ini bertujuan untuk mengevaluasi penerapan GHP pada penanganan pascapanen cabai TW di tingkat petani dan rumah kemas terhadap bobot reject cabai yang diproduksi. Survey dilakukan terhadap 10 orang petani cabai yang menjadi pemasok utama di Rumah Kemas Bernard Tani Pangalengan, Bandung. Pengumpulan data dilakukan melalui wawancara, observasi lapangan, dan pengambilan sample cabai TW. Evaluasi dilakukan menggunakan praktek yang dilakukan oleh responden dan dibandingkan dengan SOP GHP yang sebelumnya telah dibuat. Hasil penelitian menunjukkan, tingkat kesesuaian penerapan SOP GHP di petani cabai TW sebesar 79%. Selain itu, penerapan GHP terbukti mampu menekan tingkat produk reject sebesar 38,18% dibandingkan dengan penanganan tanpa penerapan GHP.
Hedonic Assessment of Coffee Processed with Pineapple Extract Rahayu, Wiwik Endah; Triastuti, Desy; Aprilliani, Fenny; Pratiwi, Putri Citra; Hasan, Jawad Ahmed; Mardika, Kori Rahma
Agroteknika Vol 9 No 1 (2026): Maret 2026
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v9i1.600

Abstract

This study investigated the effects of steaming duration and pineapple peel-flesh extract proportions on the sensory acceptance of Arabica coffee processed with Subang pineapple extract. A Completely Randomized Design (CRD) was used with two factors: steaming duration (30, 60, and 90 minutes) and pineapple peel:flesh extract ratios (25:75, 50:50, and 75:25). Hedonic preference tests were conducted on selected sensory attributes of both ground and brewed coffee. Data were analyzed using ANOVA followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The result showed that steaming duration and pineapple extract ratio did not significantly affect the hedonic attributes of ground coffee. However, these factors influenced the color, aroma, body, acidity, and overall preference of brewed coffee. The optimal steaming duration was found to be between 30 and 60 minutes, with a pineapple peel extract ratio of pineapple peel and flesh extract of 75:25, resulting in the most preferred coffee according to panelists.
Chemical and Organoleptic Characteristics of Pineapple Jam Production with Varying Sugar and Pectin Concentrations as Mochi Filling Wiwik Endah Rahayu; Nurul Mukminah; Fenny Aprilliani
Jurnal Penelitian Pendidikan IPA Vol 12 No 2 (2026)
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v12i2.14213

Abstract

Pineapple is a key agricultural commodity in Subang Regency. One method of food diversification is transforming pineapple into pineapple jam. Mochi, a food product, can be filled with this pineapple jam. The chemical characteristics and consumer acceptance of pineapple mochi are influenced by the proper ingridients formulation. This study aims to determine the chemical and organoleptic characteristics of pineapple jam as mochi filling. The research design used in this study was a two-factorial Completely Randomized Design (CRD), with the factors being sugar concentration (30%, 40%, and 50%) and pectin concentration (without pectin, 0.015%, and 0.03%). The parameters tested included chemical analysis (water content, total acidity, total soluble solids, and Vitamin C content) and organoleptic evaluation (hedonic test for color, taste, texture, and aroma). The results showed that sugar and pectin treatment had a significant effect on water content G3 21.16b%, total acidity G1 1.90b%, and total soluble solids G3 77.26b%, but did not significantly affect Vitamin C content in the jam 2.20-7.33 m/100 g. Pectin treatment had a significant effect on water content P2 23,27a%, Vitamin C P3 7.09b%, total acidity P3 2.17c%, and total soluble solids P2 76.44b%. There was no interaction between the sugar and pectin treatments on the pineapple mochi jam. The hedonic test indicated that panelists generally liked the pineapple jam filling for mochi in terms of taste, aroma, color, and texture.
Co-Authors Andika Ristiono Atika Romalasari Ayu, Natasha Viandra Cahyaningtyas, Nur Indah Desy Triastuti Dheni Atmiasih Dhom, Juan Abu Dhom Dwi Atmala, Refira Dwi Ningrat, Fitri Enceng Sobari, Enceng Farida Apriani, Farida Fitri Suciati Hanik Atus Sangadah Hanis Adila Lestari Hasan, Jawad Ahmed Hernowo Hernowo Hernowo Hernowo Hernowo Wilu Hernowo Hikmatulloh, Nurul Kavadya Syska Kurniawan, Anri Laksmi Putri Ayuningtyas Lestari, Hanis Adila Mardika, Kori Rahma Muhammad Malikul Adil, Nur Nurohmah, Silvia Nurul Mukminah Pisonia, Vini Pratiwi, Putri Citra Prayogaswara, Muhammad Arsya Putra Rahmawati, Rahmi Rahmawati, Sofia Ramadhan, Muhammad Gilang Reza Kusuma Nurrohman Risqi Nur Akmala Riyadi, Cica Putri Ropiudin . Sakha, Hanifah Sidiq, Muhamad Fajar Siti Nurhayati Slamet Sulistiadi Suprianto, Yosep Wahab, Luthfi Wiwik Endah Rahayu Yudiyanto, Oyok Yuwono, Triat Adi