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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 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 Journal of Ekonomics, Finance, and Management Studies Agrimas : Jurnal Pengabdian Masyarakat Bidang Pertanian
Kusumasari, Septariawulan
Department Of Food Technology, Faculty Of Agriculture, Universitas Sultan Ageng Tirtayasa
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Sosialisasi Pemanfaatan Limbah Cangkang Telur Ayam Pada Pembuatan Kue Akar Kelapa Kusumassari, Septariawulan; Rusbana, Tubagus Bahtiar; Pamela, Vega Yoesepa
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 1.1 (2024): Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN) SPECIAL ISSUE
Publisher : Lembaga Dongan Dosen

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

Abstract

Pengabdian sosial ini bertujuan untuk meningkatkan kesadaran masyarakat akan pentingnya pemanfaatan limbah dan meningkatkan nilai ekonomi produk UMKM melalui sosialisasi penggunaan cangkang telur ayam sebagai bahan tambahan pada pembuatan kue akar kelapa. Kue akar kelapa merupakan salah satu warisan kuliner Betawi yang kaya akan cita rasa dan memiliki karakteristik unik. Kue akar kelapa yang sudah diproduksi memiliki masalah tekstur yang rapuh sehingga mudah patah jika dikirim menggunakan jasa pengiriman. Dengan penambahan tepung cangkang telur ayam pada adonan kue akar kelapa diharapkan dapat menghasilkan tekstur kue akar kelapa yang lebih keras dan memiliki kandungan kalsium. Sosialisasi penggunaan cangkang telur ayam sebagai bahan tambahan dalam pembuatan kue akar kelapa dilakukan melalui penyuluhan, pelatihan dan demonstrasi. Hasil menunjukkan peningkatan pengetahuan masyarakat tentang manfaat tepung cangkang telur ayam dan peningkatan kualitas produk kue akar kelapa. Pada akhir sosialisasi, seluruh peserta dapat menjawab dengan benar keenam pertanyaan pada lembar kuesioner. Diharapkan keterampilan dan pengetahuan yang diberikan pada kegiatan pengabdian ini dapat bermanfaat untuk UMKM Desa Kadubeureum untuk sebagai bahan konsumsi pribadi maupun dijadikan peluang usaha rumah tangga skala kecil yang dapat dijadikan sebagai sumber penghasilan tambahan masyarakat. Masyarakat diharapkan memiliki kemampuan dalam mengelola limbah cangkang telur dan meningkatkan kualitas hidup melalui pemanfaatan limbah yang berkelanjutan.
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.
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.
Co-Authors Ainun Nafisah AINUN NAFISAH Anggoro Suryo Pramudyo Arni Komala Sari Arni Komala Sari Bayu Meindrawan Dina Riziani Dina Riziani Dzikribillah, Muhammad Dhabit Fakhira, Nadya Febriansah, Muhammad Rizal Filki Ardiansyah Fitria Riany Eris Fitriyani Fitriyani Hariyanti, Rahma Ila Maratush Shalihah Intan Puspanita Karmelia Nurrohmah Meindrawan, Bayu Mohamad Ana Syabana Muhammad Dhabit Dzikribillah Muhammad Dhabit Dzikribillah Najah, Zulfatun 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 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 Vega Yoesepa Pamela Winda Nurtiana Yonida Salsabila Yudi LA Salampessy Zulfatun Najah Zulfatun Najah Zulfatun Najah