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All Journal Agrointek Jurnal Agroekoteknologi AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Indonesian Food Science and TechnologyJournal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Tropical AgriFood Abdi Wiralodra : Jurnal Pengabdian Kepada Masyarakat Food ScienTech Journal Journal of Applied Science, Engineering, Technology, and Education Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Pengabdian kepada Masyarakat Nusantara ABDI MOESTOPO: Jurnal Pengabdian pada Masyarakat Nutriology: Jurnal Pangan, Gizi, Kesehatan MOVE: Journal of Community Service and Engagement Journal of Nutrition Science Jurnal Pengbdian Teknik Mesin El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam Journal of Innovative and Creativity Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian Journal of Nutrition Explorations
Kusumasari, Septariawulan
Department Of Food Technology, Faculty Of Agriculture, Universitas Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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KARAKTERISTIK FISIKOKIMIA FOOD BAR UBI UNGU DENGAN PENAMBAHAN TEPUNG TULANG IKAN BANDENG Wulandari, Puji; Kusumasari, Septariawulan; Pamela, Vega Yoesepa
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 7 No. 2(is) (2023): Pengembangan Pertanian Berbasis Kearifan Lokal Yang Berkelanjutan
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v7i2(is).4356

Abstract

Abstrak Tujuan penelitian ini adalah untuk menentukan sifat fisikokimia produk food bar ubi jalar ungu yang diperkaya dengan tepung tulang ikan bandeng. Tepung tulang ikan bandeng dicampur dengan bahan lain untuk membuat formulasi adonan food bar (0 % (FB1); 1,2 % (FB2); 2,4 % (FB3); 3,6 % (FB4); 4,8% (FB5) Sifat fisikokimia yang dianalisis meliputi kadar air dan kadar abu, parameter kekerasan, dan browning index produk. Penambahan tepung tulang ikan bandeng (1,2% sampai 4,8%) dalam formulasi food bar dapat meningkatkan kadar abu, dan parameter kekerasan pada produk food bar ubi jalar, namun menurunkan browning index  mulai pada kosentrasi tepung tulang ikan bandeng 3,6%. Penambahan tepung tulang bandeng tidak mempengaruhi kadar air produk. Produk food bar ubi jalar ungu diperkaya dengan tulang ikan bandeng menunjukkan peningkatan kekerasan sebagai parameter tekstur dari 17,87 N menjadi 57,43 N.Kata kunci: tepung tulang ikan bandeng,sifat fisikokimia, food bar ubi jalar
Kajian Industri Minuman Teh Sebagai Minuman Halal di Indonesia: Kualitas Sensori dan Preferensi Konsumen Septariawulan Kusumasari
El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam Vol. 5 No. 7 (2024): El-Mal: Jurnal Kajian Ekonomi & Bisnis Islam
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/elmal.v5i7.3028

Abstract

The tea beverage industry in Indonesia is a significant contributor to the national economy and is a popular commodity for domestic consumption. The objective of this study is to analyze the tea beverage sector in Indonesia, specifically in terms of its status as a halal beverage. The study will primarily focus on evaluating the sensory quality of the tea and understanding consumer preferences. A descriptive qualitative methodology was employed to choose four widely recognized packaged tea brands. The sensory study was conducted using hedonic rating tests to ascertain the optimal product quality and the products most favored by the panelists. The study's findings indicate that the four brands of packaged tea comply with the regulations set by LPPOM and BPJPH regarding halal certification. Regarding sensory quality, Teh Pucuk and Frestea exhibit a high level of consumer acceptability, with overall parameter ratings of 5.16 and 5.44, respectively (indicating a moderate likeness). Teh Pucuk stands out for its exceptional freshness and taste, Teh Kotak is known for its consistent quality and enticing aroma, Teh Botol is renowned for its strong brand confidence, and Frestea is distinguished by its jasmine aroma and convenient packaging. Manufacturers who can uphold product quality, foster innovation, and execute effective promotions will experience greater ease in acquiring consumer preferences and enhancing consumer loyalty.
Potential of Beneng Taro (Xanthosoma undipes) Fructooligosaccharides (FOS) in Enhancing Total Count of Lactic Acid Bacteria in Synbiotic Yogurt Septariawulan Kusumasari; Tubagus Bahtiar Rusbana; Sri Mulyati
Journal of Innovative and Creativity Vol. 5 No. 3 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i3.5429

Abstract

Synbiotic dairy products combine probiotics and prebiotics to deliver synergistic health benefits, including improved gut microbiota modulation, immune support, and enhanced functional quality. Fructooligosaccharides (FOS) are recognized prebiotic compounds that selectively promote the growth of lactic acid bacteria (LAB), strengthening the probiotic effect. However, commercial FOS sources such as chicory and Jerusalem artichoke remain costly and largely imported, limiting access for small-scale food producers in developing regions. This study aimed to evaluate the potential of Beneng taro (Xanthosoma undipes K. Koch), an underutilized Indonesian tuber, as a local FOS source to enhance LAB viability in synbiotic yogurt. FOS were extracted via enzymatic hydrolysis and incorporated into milk at 1–3% (w/v). LAB counts, pH, and sensory characteristics were evaluated. The 2% FOS addition significantly increased LAB viability (8.46 ± 0.02 log CFU/mL) compared to control (7.86 ± 0.05 log CFU/mL) (p < 0.05). Furthermore, the FOS-enriched yogurt demonstrated improved texture, reduced syneresis, and enhanced consumer acceptability. These findings highlight Beneng taro as a promising, sustainable source of prebiotic carbohydrates that can contribute to Indonesia’s bioresource valorization and local circular food economy.
Application of Taro Beneng Inulin and Red Dragon Fruit Peel Extract in Making Ice Cream Vega Yoesepa Pamela; Fitria Riany Eris; Septariawulan Kusumasari; Dina Riziani
Journal of Nutrition Science Vol 4, No 2 (2023): November, 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jns.v4i2.8332

Abstract

The characteristics of ice cream with the addition of beneng taro inulin and red dragon fruit extract were evaluated in this study. Various concentrations of beneng taro inulin (3%, 4%, and 5%) and dragon fruit extract (25%, 30%, and 35%) were added as fat substitutes and natural dyes, respectively. The results showed that the addition of 4% taro beneng inulin had a significant effect on the overrun value, melting time, and fat content of ice cream. The addition of 30% red dragon fruit peel extract significantly affected the color of ice cream, fat content, antioxidant activity, and total plate number. There is an interaction between the treatment of the addition of taro beneng inulin and red dragon fruit peel extract on color analysis, namely the L* notation (brightness) and a* notation (redness). A3B3 ice cream was selected as the best ice cream formula based on existing criteria
Characteristics of Milkfish (Chanos chanos) Bone Gelatin Using Bromelain Enzyme Hydrolysis Method Fitriyani Fitriyani; Zulfatun Najah; Septariawulan Kusumasari
Food ScienTech Journal Vol 6, No 2 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i2.28751

Abstract

Gelatin is a product obtained through partial hydrolysis of collagen from animal skin and bones. Milkfish is a type of fish that contains high protein, milkfish bones have 32% protein which can be used as an alternative for gelatin production. The purpose of this research was to determine the effect of soaking time and soaking temperature on the characteristics of milkfish bone gelatin. This research used the Split Plot Randomized Block Design method which consisted of 2 factors. The first factor was soaking  time with 3 levels, namely (1) 12 hours (2) 16 hours and (3) 20 hours. The second factor was soaking temperature consisting of 3 levels (1) 25o (2) 35oC (3) 45oC. The research results showed that soaking time had a significant effect on yield, ash content, pH, viscosity, L*, a*, b*, chroma and clarity. Soaking temperature has a significant effect on yield, ash content pH, viscosity, L*, a*, b*, 0Hue, chroma and clarity. There was an interaction of soaking time and temperature on yield, ash content, viscosity, L*, a*, b*, 0Hue, chroma and clarity.
Optimizing Fructooligosaccharides Production from Beneng Taro (Xanthosoma undipes K.Koch) using Enzymatic Hydrolysis Septariawulan Kusumasari; Tubagus Bahtiar Rusbana; Melva Debora Aritonang; Sri Mulyati
Journal of Nutrition Explorations Vol. 4 No. 2 (2026): May
Publisher : Politeknik Kesehatan Kemenkes Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36568/jone.v4i2.742

Abstract

Fructooligosaccharides (FOS) are a prominent class of prebiotics that confer significant health benefits. Utilizing local resources like Beneng taro (Xanthosoma undipes K.Koch) for FOS production offers a sustainable strategy to enhance food security and add economic value to underutilized regional crops. This study investigated the potential of Beneng taro as a novel substrate for FOS production utilizing a crude inulinase preparation from Aspergillus niger, based on the hypothesis that optimizing enzymatic conditions can maximize FOS yield and polymerization quality. To systematically evaluate multi-factor interactions with minimal experimental runs, a D-Optimal Response Surface Methodology (RSM) was justified and employed. The experimental setup incorporated three independent variables (crude inulinase dosage, hydrolysis temperature, and hydrolysis time) with all trials performed in triplicate to ensure statistical robustness. The statistical model successfully predicted the optimal hydrolysis conditions, achieving 0.733 as desirability value. Verification experiments performed under these optimized conditions validated the model's predictive accuracy, yielding a high-quality product with the target total sugar, reducing sugar, and degree of polymerization. These findings demonstrate the viability of Beneng taro as a sustainable substrate for optimized prebiotic production, bridging local agricultural potential with functional food development.
Pemberdayaan Kelompok Tani Desa Kadugemblo melalui Diversifikasi Produk Tisane Berbasis Bunga Telang Vega Yoesepa Pamela; Bayu Meindrawan; Fitria Riany Eris; Septariawulan Kusumasari; Sri Mulyati
Abdi Wiralodra : Jurnal Pengabdian Kepada Masyarakat Vol. 7 No. 2 (2025): Abdi Wiralodra
Publisher : universitas wiralodra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31943/abdi.v7i2.378

Abstract

Rendahnya tingkat kesejahteraan masyarakat pedesaan di Kabupaten Pandeglang seringkali terkait dengan keterbatasan pengetahuan dan keterampilan dalam memanfaatkan sumber daya lokal, seperti bunga telang (Clitoria ternatea). Program pengabdian kepada masyarakat ini bertujuan untuk memberdayakan Kelompok Tani Kadugemblo melalui diversifikasi produk menjadi tisane berbasis bunga telang. Kegiatan ini melibatkan 15 orang petani perempuan dan dilaksanakan melalui sosialisasi, workshop, serta evaluasi. Peserta memperoleh pengetahuan mengenai manfaat gizi bunga telang dan rempah, melakukan formulasi campuran tisane, serta uji coba penyeduhan. Hasil pre-test menunjukkan keterbatasan pemahaman awal, sementara hasil post-test mengonfirmasi adanya pemahaman komprehensif setelah pelatihan. Kebaruan dari kegiatan ini terletak pada integrasi pembelajaran partisipatif dengan pengembangan produk fungsional, yang memungkinkan petani mengolah sumber daya lokal menjadi produk bernilai jual. Program ini memberikan manfaat berupa peningkatan pengetahuan, keterampilan, dan potensi ekonomi masyarakat, serta berkontribusi secara teoretis pada model pemberdayaan agribisnis pedesaan.
Community Empowerment through the Development of Instant Herbal Beverage from Butterfly Pea Flower Using Foam-Mat Drying Technique Septariawulan Kusumasari; Bayu Meindrawan; Aulia Ikhsan; Vega Yoesepa Pamela; Fandy Achmad; Najwa Rizkia; Salma Nur Haniyah; Nadia Nurfadilah Putri
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 11 No. 6 (2026): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v11i6.11850

Abstract

The innovation of functional food products from local natural resources is one way to promote rural entrepreneurship and address food security. This community service activity aimed to empower the Kelompok Tani Kadugemblo by developing instant herbal drinks from butterfly pea (Clitoria ternatea) using the foam mat drying method. This program reached 50 individuals and comprised socialization, training, demonstrations, sensory analysis, and support with branding and packaging. The functional beverages, formulation, drying, and technology concepts were assessed using a pre- and post-test surrounding the participants’ knowledge. The mean pre-test score was 49.4%, while the post-test mean increased to 97.8%, resulting in a relative increase of 97.98%. These results indicate that the participatory and pragmatic approach strongly reinforced farmers’ knowledge and skills in producing instant beverage powders. It also increased understanding of the product, its attributes, the importance of shelf life, and the potential market for functional herbal drinks. This case study exemplifies the role of functional technology in fostering sustainable community development and rural economic growth.
Karakteristik fisikokimia dan organoleptik kornet daging ayam dengan pewarna alami ekstrak kulit buah naga merah (Hylocereus polyrhizus) Husniyyah, Erlinda Alya; Nurtiana, Winda; Kusumasari, Septariawulan; Syabana, Mohamad Ana
Journal of Tropical AgriFood Volume 8 Nomor 2 Tahun 2026
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.2.2026.26552.178-193

Abstract

Kulit buah naga merah merupakan bagian dari buah naga yang belum dimanfaatkan dengan baik, padahal mengandung senyawa bioaktif seperti betasianin yang dapat dimanfaatkan sebagai pewarna alami pada produk pangan, salah satunya adalah kornet ayam. Ekstrak kulit buah naga merah digunakan untuk memberikan warna merah pada kornet sebagai pengganti pewarna sintetis, karena penggunaan pewarna ini dalam jangka waktu lama dapat memicu pertumbuhan sel kanker. Penelitian ini bertujuan untuk menganalisis pengaruh variasi konsentrasi ekstrak kulit buah naga merah dan lama waktu pengukusan terhadap karakteristik fisikokimia dan organoleptik pada kornet ayam. Rancangan percobaan yang digunakan pada penelitian faktorial yang disusun dalam Rancangan Acak Kelompok Faktor pertama adalah konsentrasi ekstrak kulit buah naga merah (10, 20, dan 30%) dan faktor kedua adalah lama waktu pengukusan (40 dan 45 menit). Hasil penelitian menunjukkan bahwa penambahan ekstrak kulit buah naga merah dan lama waktu pengukusan berpengaruh nyata terhadap nilai daya ikat air (32,32-46,31%.), kadar betasianin (60,30-84,85 mg/100 g), stabilitas warna (2,48-9,08), nilai L* (64,29-72,25), atribut warna (4,1-5,1), rasa (5,0-5,9). Perlakuan terpilih untuk pembuatan kornet ayam adalah menggunakan formula 20% ekstrak kulit buah naga merah dan waktu perebusan selama 40 menit.
Co-Authors AINUN NAFISAH Ainun Nafisah Anggoro Suryo Pramudyo Arni Komala Sari Arni Komala Sari Aulia Ikhsan Bayu Meindrawan Bayu Meindrawan Dina Riziani Dina Riziani Dzikribillah, Muhammad Dhabit Fakhira, Nadya Fandy Achmad Febriansah, Muhammad Rizal Filki Ardiansyah Fitria Riany Eris Fitriyani Fitriyani Hariyanti, Rahma Husniyyah, Erlinda Alya Ila Maratush Shalihah Intan Puspanita Karmelia Nurrohmah Melva Debora Aritonang Mohamad Ana Syabana Muhammad Dhabit Dzikribillah Muhammad Dhabit Dzikribillah Nadia Nurfadilah Putri Najah, Zulfatun Najwa Rizkia Nia Ariani Putri Nia Ariani Putri Nurrohmah, Karmelia Puji Wulandari Puji Wulandari Kuncorowati Putri, Nezly Nurlia Putri, Nia Ariani Rahma Hariyanti Rahma Hariyanti Ratna Mega Sari Rifqi Ahmad Riyanto Rifqi Ahmad Riyanto Rifqi Ahmad Riyanto Riyanto, Rifqi Ahmad Riziani, Dina Salma Nur Haniyah Sari, Arni Komala Saskia Revinka Maharani Sri Mulyati Sri Mulyati Sri Mulyati Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana, Tubagus Bahtiar Vega Yoesepa Pamela Vega Yoesepa Pamela Winda Nurtiana Yonida Salsabila Yudi LA Salampessy Zulfatun Najah Zulfatun Najah Zulfatun Najah