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All Journal AGRITEKNO, Jurnal Teknologi Pertanian JURNAL PERTANIAN Jurnal Ilmiah Inovasi Jurnal Layanan Masyarakat (Journal of Public Service) Journal of Community Development
Suryaningsih, Wahyu
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Education Environmental Science Nursing Public Health Social Sciences Veterinary Other

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Pengaruh Gelatin dan Guar Gum Terhadap Produk velva jambu biji Rachmadhini, Nabiila; Suryaningsih, Wahyu
Jurnal Pertanian Vol. 15 No. 2 (2024): OKTOBER
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v15i2.14929

Abstract

dessert yang memiliki tekstur yang padat akibat tingginya kadar kristal es. Salah satu cara untuk meminimalkan pembentukan kristal es pada velva adalah dengan menambahkan bahan penstabil hidrokoloid. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penggunaan hidrokoloid gelatin dan guar gum terhadap karakteristik fisik dan sensoris velva buah jambu biji merah. Penelitian ini bertujuan untuk menemukan formulasi terbaik yang menghasilkan produk dengan kualitas terbaik berdasarkan evaluasi fisik dan sensoris. Metode penelitian menggunakan rancangan acak lengkap (RAL) faktorial terdiri dari 2 (dua) faktor. Faktor (E) gelatin terdiri dari 3 taraf E1 (0% gelatin), E2 (0.5% gelatin) dan E3 (1% gelatin) dan Faktor (G) guar gum terdiri dari 3 taraf G1 (0% guar gum), G2 (0.5% guar gum) dan G3 (1% guar gum) diulang sebanyak 3 kaliAnalisis dilakukan menggunakan analisis ragam dan diikuti dengan uji Duncan Multiple Range Test. Penambahan hidrokoloid guar gum dan gelatin memberikan pengaruh nyata terhadap parameter overrun, daya leleh, total padatan terlarut, viskositas, serta penilaian organoleptik hedonik warna, tekstur, dan mouthfeel pada velva buah jambu biji. Namun, tidak terdapat pengaruh yang signifikan terhadap aroma velva. Perlakuan A3B3 (1% gelatin dan 1% guar gum) menghasilkan velva jambu biji terbaik mempunyai parameter sifat fisik : nilai total padatan terlarut sebesar 24,56%, overrun 5,13%, viskositas 54.590 cP, daya leleh 15,36 menit, serta sifat sensoris hedonik : warna agak disukai (3.6), aroma agak disukai (3,8), tekstur disukai (4,3), dan mouthfeel disukai (4,2).
Perbaikan Teknologi Proses dan Manajemen di UKM Smish Cake Kabupaten Jember Kurniawati, Elly; Suryaningsih, Wahyu; Budiati, Titik; Wahyono, Agung; Choirun, Annisa'u
Journal of Community Development Vol. 5 No. 3 (2025): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v5i3.1439

Abstract

Small micro and enterprises (SMEs) are an important part of improving the people's economy, one of the SMEs that produces various types of cakes or snacks including sweet bread, banana bread and cakes is SME SMISH Sempolan Village, Silo District, Jember Regency. In the production process, SMISH SME had problems regarding the production capacity and quality of sweet bread and banana bread products which are still low, and they do not yet have P-IRT. Based on this, community empowerment service (PPM) was carried out with the following objectives: (1).  Improving process technology to increase production capacity and bread quality. (2) improve production management. The method of community service activities includes the stages of observation, coordination, counseling on improving processing technology; improving production management with counseling and training on GMP and SSOP in implementation during production. After carrying out the dedication process, it can be shown that SME SMISH CAKE has made improvements in the quality of sweet bread and banana bread to be better, production capacity has increased by around 30-35%, increased knowledge of GMP, SSOP and production management, increased marketing reach and can sell online and get P-IRT production permit.
ISOLASI SELULOSA MESOCARP KULIT DURIAN UNTUK BAHAN BAKU PEMBUATAN BIOFOAM Suryaningsih, Wahyu; Budiati, Titik; Muspita Dyah Utami , Merry; Ardhiarisca, Oryza; Candra Dewi, Aryanti
Jurnal Ilmiah Inovasi Vol 25 No 1 (2025): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v25i1.5780

Abstract

The high potential of durian fruit creates waste in the form of skins that cause environmental pollution. Durian peel contains high cellulose of about 50 to 60%. Therefore, it is necessary to explore the source of cellulose as raw material for cheap bioplastic and biodegradable foam packaging. This study aims to determine the physical and chemical properties of durian peel mesocarp cellulose. The research method was to isolate or extract cellulose from durian peel mesocarp. The cellulose isolation process consists of 3 stages, namely flour making, delignification process using 10% NaOH alkaline solution, and bleaching process using 10% hydrogen peroxide (H2O2) solution. The cellulose produced was observed for physical and chemical properties. The results show that durian peel mesocarp cellulose has physical properties with powder form, elongated round granule structure, yellowish-white color with lightness (L) = 78.50, a * = 4.30, and b * = 21.00, and chemical properties include moisture content of 6.37%, content of 63.27% cellulose, 13.94% hemicellulose and 9.54% lignin.
HALAL CERTIFICATION EDUCATION AND GUIDANCE FOR SEMAR MESEM CHICKEN SLAUGHTERHOUSE (RPA) MICRO BUSINESS IN BANJARSENGON VILLAGE, PATRANG SUB-DISTRICT, JEMBER REGENCY Hertamawati, Rosa Tri; Prasetyo, Anang Febri; Imam, Shokhirul; Rahmasari, Reikha; Prayitno, Agus Hadi; Suryaningsih, Wahyu
Jurnal Layanan Masyarakat (Journal of Public Services) Vol. 9 No. 3 (2025): JURNAL LAYANAN MASYARAKAT
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/.v9i3.2025.395-405

Abstract

Products from slaughtered animals need to have halal certification to ensure the peace of mind of Indonesian consumers, most of whom are Muslims. The development of micro-scale poultry slaughtering businesses has raised questions about whether chicken meat circulating in the community meets the requirements of safe, healthy, intact and halal (ASUH) quality. The purpose of this activity is to provide education, socialization, and assistance in obtaining halal certification to expand marketing and increase the turnover of entrepreneurs at the Semar Mesem Chicken Slaughterhouse (RPA). The method used is to conduct socialization through FGD and assistance in submitting halal certification in the field. Socialization and technical guidance regarding halal and halal certification were carried out by inviting speakers from the Madani Halal Center. The FGD activity was attended by business owners and employees with a total of 25 participants. The activity was assistance in preparing administrative files for submitting halal certification, determining the halal management team, preparing the Halal Assurance System (SJH) manual, facilitation assistance and education on halal policies, and assistance in online registration for halal certification through SiHalal. Participants’ knowledge after the socialization increased from 16% to 80%. After going through these stages, it is hoped that RPA Semar Mesem can immediately obtain a halal certificate for its business.
Optimasi Formulasi Pasta Ubi Jalar Ungu dan Tepung Terigu terhadap Daya Kembang dan Mutu Hedonik Roti Tawar Apriliyanti, Mulia W; Kurnianto, Mokh. F; Suryaningsih, Wahyu; Saleh, Anang S
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.207

Abstract

Bread is a fermented product that undergoes several processing stages, including the mixing of wheat flour, water, yeast, and salt, followed by kneading, fermentation, shaping, and baking. Wheat flour is essential in bread making because its gluten content influences the bread’s expansion and texture. In this research, part of the wheat flour was replaced with purple sweet potato paste to reduce reliance on wheat flour. Ipomoea batatas cultivar Ayamurasaki or purple sweet potato, has potential as a functional food due to its rich nutritional profile and naturally vibrant purple color. This study employed a D-Optimal Mixture Design using the optimal custom design expert model, consisting of two factors: purple sweet potato paste 10–60% and wheat flour 40–90%, evaluated across five response variables: expansion power, hedonic quality of crumb color, crumb texture, pore structure, and taste. The analysis was performed using Design-Expert 13 software, involving a total of eight formulations. The optimization results predicted that the formulation containing 60% purple sweet potato paste and 40% wheat flour produced the most optimal white bread, with expansion power of 46.56%, a hedonic score for crumb color of 5.30 (deep purple, a crumb texture score of 5.06 (soft, a pore structure score of 3.58 (moderately uniform, and a taste hedonic score of 5.30 (distinct purple sweet potato flavor, yielding a desirability value of 0.95.
Co-Authors Agus Hadi Prayitno Anang Febri Prasetyo, Anang Febri Apriliyanti, Mulia W Budiati, Titik Candra Dewi, Aryanti Choirun, Annisa'u Elly Kurniawati Hertamawati, Rosa Tri Imam, Shokhirul Kurnianto, Mokh. F Muspita Dyah Utami , Merry Oryza Ardhiarisca Rachmadhini, Nabiila Rahmasari, Reikha Saleh, Anang S Wahyono, Agung