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All Journal INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology JURNAL SAINS PERTANIAN EQUATOR Analisis Kebijakan Pertanian Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Jurnal Pangan dan Agroindustri Jurnal Agroindustri Jurnal Industri Hasil Perkebunan Jurnal Penelitian Pertanian Terapan Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Pengabdian Pada Masyarakat Indonesian Journal of Chemistry Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian Gorontalo Agriculture Technology Journal Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Journal of Saintech Transfer Jurnal Agritechno To Maega: Jurnal Pengabdian Masyarakat Jurnal Mutu Pangan : Indonesian Journal of Food Quality JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Abdi Dosen : Jurnal Pengabdian Pada Masyarakat FoodTech: Jurnal Teknologi Pangan Media Agribisnis Jurnal Bioindustri Food ScienTech Journal Analisis Kebijakan Pertanian Buletin Poltanesa Abdimas : Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Pangan Journal of Health and Nutrition Research Jurnal Indonesia Sosial Teknologi Teknologi dan Industri Pertanian Indonesia Warta LPM Journal of Bioindustry Jurnal Dedikatif Kesehatan Masyarakat

Yohana Sutiknyawati Kusuma Dewi

Unknown Affiliation

Author-ID : 1915318

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Physicochemical Characteristics of Edible Film Sodium Caseinate with Sappan Wood Extract Addition Govinda Anggita Fortin; Yohana Sutiknyawati Kusuma Dewi; Lucky Hartanti
Food ScienTech Journal Vol 5, No 1 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i1.16956

Packaging will protect food from physical and chemical deterioration and maintains the economic value during storage. Generally, food packaging was made by plastic material which is cheap and easy to use. Plastic waste makes it difficult to degrade, so it is necessary to develop technology that aims to reduce the impact of plastic waste pollution by biodegradable packaging included edible film. Casein is one of the hydrocolloid ingredients which is utilized to made of edible film. Casein has flexibility, transparency, and tasteless film properties also it has a carrier antioxidant capacity. The addition of sappan wood extracts to the edible film that is interesting to observed as a carrier of antioxidant compounds. This research was conducted to obtain the concentration of sappan wood extract, which produces the best physicochemical characteristics of sodium caseinate edible film. The method used in this study was a one-factor Randomized Block Design (RBD) consisting of 5 levels of sappan wood extracts (0%, 2.5%, 5%, 7.5%, and 10% w/vtotal) with 5 replications. Based on this research to obtained the best physicochemical characteristics of edible film sodium caseinate with the addition 10% sappan wood extracts, which has a thickness value of 0.20 mm, solubility 24.421%, color L* (79.0) a* (8.3) b* (32.8), water holding capacity of 6.863 (g/g), and antioxidant activity of 24.170%.

Application of Pig Manure and NPK 16-16-16 Fertilizer on Germination and Yield of Pakcoy (Brassica chinensis L.) Sumiyati Tuhuteru; Anti Uni Mahanani; Rein Edward Yohanes Rumbiak; Yohana Sutiknyawati Kusuma Dewi; Endius Tabuni; Opapur Tabo; Konius Doga; Endison Wenda; Mariana Lengka; Rusina Himan
Poltanesa Vol 24 No 2 (2023): December 2023
Publisher : P2M Politeknik Pertanian Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/tanesa.v24i2.2637

Pakcoy is one of the most popular vegetables for taste and content nutrition; with system-classified cultivation it is easy and efficient. For it is needed to trial activities related comparison between system cultivation in a manner organic, non-organic with system cultivation without fertilizer (is natural) through the utilization compound NPK fertilizers and fertilizers dirt cattle obtained pork from a farm owned by the farmer. The research going on together with Kosabangsa Project (Collaboration Together to Build Nation) phase Pilot Project Petra Baliem STIPER Wamena with the University of Tanjungpura Pontianak, in Jayawijaya. Test This is arranged in the form Draft Random Complete (RAL) with repetition divided three times in treatment A (without fertilizer/traditional), treatment B (compound NPK), and treatment C (Fertilizer dirt pig). The results show exists different influences one the same other to growth sprouts plant pakcoy tested try, i.e., treatment C had an effect real so real in increase growth sprouts plant pakcoy; meanwhile, treatment B showed influence real to plant fresh weight. Furthermore, treatment A also has an effect seen only in the speed parameter growth, which is expected to be caused Because the elongation process occurs in plants, which is a physiological process plants obtain source energy from the sunlight.

KAJIAN SUHU PENGERINGAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI PADA TEH HERBAL KULIT BUAH NANAS (Ananas comosus (L.) Merr.) Theresia Oktavia Triprastika Dewi; Yohana Sutiknyawati Kusuma Dewi; Sholahuddin Sholahuddin
Jurnal Sains Pertanian Equator Vol 10, No 3 (2021)
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v10i3.46227

Teh herbal adalah produk minuman yang dapat dibuat dengan infusi air dari akar, daun, bunga, kulit dan bagian komponen lain dari berbagai spesies tanaman yang sangat beragam. Saat ini, kulit buah nanas merupakan limbah yang berpotensi dikembangkan menjadi teh herbal. Tujuan penelitian ini untuk mendapatkan suhu pengeringan yang menghasilkan karakteristik fisikokimia dan orgnalopetik teh herbal kulit buah nanas terbaik. Penelitian menggunakan rancangan acak kelompok, suhu pengeringan sebagai perlakuan yang terdiri dari 3 taraf suhu yaitu 50, 60 dan 70°C. Data dianalisis dengan ANOVA, jika berpengaruh nyata dilanjutkan dengan uji beda nyata jujur (BNJ). Data organoleptik dianalisis menggunakan uji Friedman. Penentuan hasil terbaik melalui uji Indeks Efektifitas. Hasil penelitian menunjukkan suhu pengeringan 60°C merupakan suhu pengeringan yang menghasilkan karakteristik fisikokimia dan organoleptik teh herbal kulit buah nanas terbaik. Karakteristik fisikokimia yang dihasilkan yaitu rendemen 20,84%, kadar air 5,00%, kadar abu 2,83%, total fenol 53,77 mg GAE/g ekstrak, aktivitas antioksidan 82,33%, karakteristik organoleptik yaitu warna 2,80 (tidak suka), aroma 3,27 (agak suka) dan rasa 3,00 (agak suka).

KAJIAN PEMBUATAN PERMEN JELLY NANAS (Ananas comosus (L) Merr): PERBANDINGAN BAGIAN BUAH NANAS Sandytia Permata Sari; Yohana Sutiknyawati Kusuma Dewi; Oke Anandika Lestari
Jurnal Sains Pertanian Equator Vol 8, No 2 (2019): April 2019
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v8i2.31472

ABSTRACT Diversification of jelly-candy will be developed by pineaple flesh and core. the study of a pineapple jelly-candy (ananas comosus (l) merr): with different part of fruIt have find. The addition of pineapple core extract in the making of jelly-candy is a new breakthrough that makes jelly-candy more economical. The goal of this research was to find out of the best formulation of part of pineaple fruit best on physicochemical characterized and sensory evaluation. This research used randomized block design (RBD) of one factor, namely the proportion of flesh and core (f), consist of 5 levels are f(1): 100 % flesh; (f2):100 % core: f(3): 50 % flesh:50 % core; f(4): 25 % core:75 % flesh and f(5): 25 % flesh: 75 % core with 5 replications. The results showed that pineapple jelly candy-was produced by 100 % of core is the best formulation basev on physicochemical and sensory characterized. The physicochemical of pineapple jelly-candy were moisture content (12.40 %), ash content (0.46 %), Total Soluble Solid Solid (27.14 °Brix), total acidity (0.06 %), Vitamin C (14.77 mg/100g), level of hardness (0.09 kgf). The best sensory characteristics were texture (3.8), the flavor of (3.20), aroma of (3.13), the color of (3.87), and preference 0f (3.63). The value of formulation De Garmo was (0.60).Keywords : core, flesh, pineapple, jelly-candy

KAJIAN BELIMBING WULUH (Averrhoa belimbi linn) SEBAGAI BAHAN PENGGUMPAL TAHU Siti Rokhaenah; Yohana Sutiknyawati Kusuma Dewi; Lucky Hartanti
Jurnal Sains Pertanian Equator Vol 8, No 2 (2019): April 2019
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v8i2.31460

ABSTRACTTofu is a traditional food consumed by many Indonesia as a high source of protein. It is delicious and cheap. It is a soft food product which is made from a soybean processing. It utilizes the nature of protein which coagulates if acidified. The star fruit which contains high citric acid (92,6-133,8) can be used as a tofu coagulant. The purpose of this research was to gain the optimal amount of the extract of wuluh star fruit to be used as a tofu coagulant. Thus, it could result in the best tofu in terms of its physiochemical and sensory characteristics. The best treatment was gained from 7% extrac of wuluh star fruit. The physiochemical characteristics of tofu had 48,21% of water content, 2,39mg/100 mg of vitamin C, 0,06kg/force level of solidity, and 13,88g/100g protein. Mean while, the result of test of preference were taste by 3,76 (dislike), texture by 3,68 (dislike), fragrance 4,08 (like), and color 4,12 (like).Keyword: wuluh star fruit, coagulant, tafu

KAJIAN LIDAH BUAYA (ALOE VERA) DAN JERUK SAMBAL (CITRUS MICOCARPA) PADA PEMBUATAN PERMEN JELLY Nurhayati Nurhayati; Yohana Sutiknyawati Kusuma Dewi; Lucky Hartanti
Jurnal Sains Pertanian Equator Vol 6, No 2 (2017): Oktober 2017
Publisher : Fakultas Pertanian Universitas Tanjungpura

Penelitian ini bertujuan untuk mendapatkan komposisi lidah buaya dan jeruk sambal untuk menghasilkan karakteristik fisikokimia dan sensori dari permen jelly terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan satu faktor yang terdiri dari enam perlakuan lidah buaya : jeruk sambal yaitu 100 : 0 %, 90 : 10 %, 80 : 20 %, 70 : 30 %, 60 : 40 %, dan 50 : 50 %. Setiap perlakuan diulang sebanyak empat kali. Variabel pengamatan meliputi kadar abu, total asam, tingkat kekerasan dan uji sensori yang meliputi kekenyalan, rasa, dan warna. Hasil penelitian terbaik permen jelly lidah buaya dan jeruk sambal adalah lidah buaya 80 % dan jeruk sambal 20 % dengan hasil analisis kadar abu (0,49 %), total asam (0,12 %), dan tingkat kekerasan (0,17 kg force). Hasil uji organoleptik terbaik yaitu kekenyalan 3,24 (kenyal), rasa 2,64 (asam), dan warna 3,04 (kuning).

Technical Assistance for the Process of Making Liang Tea as a Healthy Drink in The PKK (Family Welfare Development) Organization of West Kalimantan Province Administrator Dewi, Yohana Sutiknyawati Kusuma; Fadly, Dzul; Syamsi, Wisi Wilanda; Rahmalia, Winda; Sutignya, Thomas Candra Wasis Agung
Journal of Saintech Transfer Vol. 6 No. 1 (2023): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v6i1.11483

Community service regarding the Technology of Liang Tea Making as a Health Drink was carried out by a Team of Lecturers from the Food Science and Technology Study Program, Faculty of Agriculture, Tanjungpura University (UNTAN) at the PKK Office. The partner of this activity is the West Kalimantan Province PKK. The problems faced by the skills and knowledge of Provincial PKK members as facilitators for members of the PKK organization at the Regency, Sub-District level which they assist in making health drinks as well as traditional Pontianak drinks that are competitive are still limited. The implementation method used is socialization in the form of counseling, training, mentoring, evaluation and monitoring. The results of the activity achieved were 80% of participants during the socialization increased their knowledge based on the results of question and answer through questionnaires, 10 training participants were able to make tea burrows correctly, 5 trainees would use tea burrows for their family's functional drinks. The continuation of this activity is expected to produce new facilitators for members of the PKK organization and initiate PKK members for product commercialization.

Pemberdayaan Petani dalam Memanfaatkan Air Hujan untuk Sistem Budidaya Tanaman dengan Metode Water Harvesting Tuhuteru, Sumiyati; Mahanani , Anti Uni; Rumbiak , Rein Edward Yohanes; Dewi, Yohana Sutiknyawati Kusuma; Tulak, Alber; Tabuni, Endius; Tabo, Opapur; Doga, Konius; Wenda, Endison; Lengka, Mariana; Himan, Rusina
Warta LPM WARTA LPM, Vol. 26, No. 4, Oktober 2023
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/warta.v26i4.1474

Rainwater harvesting is one municipal initiative that uses rainwater for everyday needs. Rainwater is very useful in meeting water sources for agriculture, homes and industries, but unmanaged rainwater can also cause disasters such as flooding and flooding. The rainwater that falls on the earth is clean water for living things. However, during the rainy season, when the catchment area decreases, rainwater cannot penetrate into the ground and often causes flooding. For this reason, this service activity is essential to help farmers meet their crops' water needs during periods of drought. This activity was conducted from November to December 2022 in Husok Village, Hubikiak District, Jayawijaya District, Papua Mountains. The implementation of this service activity will be implemented through the pilot project phase of the Kosabangsa program. This stage is divided into his three phases: the preparation phase, the activity phase, and the evaluation and monitoring phase. The results of the implementation of this community service activity were achieved based on the plans set and the tools made to function properly because they can accommodate and drain water to each holding tank in the middle of the land for watering the plants as well as being an alternative in providing clean water for farmer groups so they no longer have to walk far to take clean water. This is supported by community participation in accepting the technology made by the implementing team.

Supplementation of Antioxidant Liang Tea Extracts on Goat Milk Cream Cheese Zahrah, Syarifah; Dewi, Yohana Sutiknyawati Kusuma; Hartanti, Lucky
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 2 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.02.6

AbstractCream cheese is a soft cheese that does not go through a ripening process and is widely used in various kinds of food preparations. Goat's milk is an alternative milk for cream cheese production. The addition of antioxidant extract from liang tea potentially produces functional cream cheese. This research aimed to obtain the concentration of added antioxidant liang tea extract in the formulation that produces the best characteristics of goat's milk cream cheese. This research used a Randomized Block Design method with one factor: the concentration of liang tea extract as an antioxidant. The treatment consisted of 5 levels of liang tea concentrations, 0%, 1.5%, 2%, 2.5%, and 3%, with five repetitions. The research showed that adding various concentrations of liang tea antioxidant extract produced a water content of 61.06%-62.09% and a fat content of 12.68%-14.46%. The resulting color characteristics with the L* value range from 60.83-76.43 (decreasing brightness), the* value range from -6.69-6.71 (reddish), and the b* value range from 4.47-23 .88 (yellowish). Antioxidant activity is expressed by percent inhibition of 1,1-diphenyl-2-picrylhydrazil (DPPH), ranging from 36.00%-79.56%. The antioxidant activity of goat's milk cream cheese increases if the addition of liang tea extract is high. Based on the effectiveness index, the best goat's milk cream cheese is produced by adding a 3% concentration of liang tea. The cream cheese has a water content of 62.19%, a fat content of 14.46%, color (L* = 60.83, a* = 6.71, b* = 23.88), and antioxidant activity of 79.56%.Keywords: antioxidant, cream cheese, goat milk, liang tea AbstrakCream cheese merupakan salah satu jenis keju lunak yang tidak melalui proses pematangan dan banyak diaplikasikan pada berbagai macam olahan pangan. Susu kambing menjadi alternatif susu untuk membuat cream cheese. Penambahan ekstrak antioksidan dari liang teh berpotensi untuk membuat cream cheese fungsional. Tujuan penelitian ini untuk memperoleh konsentrasi penambahan ekstrak antioksidan liang teh dalam formulasi yang menghasilkan karakteristik cream cheese susu kambing terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan satu faktor, yaitu konsentrasi ekstrak liang teh sebagai antioksidan. Perlakuan yang dilakukan terdiri dari 5 taraf, yaitu 0%, 1,5%, 2%, 2,5% dan 3% dengan 5 kali ulangan. Hasil penelitian menunjukkan penambahan berbagai konsentrasi ekstrak antioksidan liang teh menghasilkan kadar air pada rentang 61,06%-62,09% dan kadar lemak pada rentang 12,68%-14,46%. Karakteristik warna yang dihasilkan dengan rentang nilai L* adalah 60,83-76,43 (kecerahan menurun), nilai a* pada rentang -6,69-6,71 (kemerahan), dan nilai b* pada rentang 4,47-23,88 (kekuningan). Aktivitas antioksidan dinyatakan dengan persen penghambatan 1,1-diphenyl-2-picrylhydrazil (DPPH) pada rentang 36,00%-79,56%. Aktivitas antioksidan cream cheese susu kambing semakin meningkat jika penambahan ekstrak liang teh semakin tinggi. Cream cheese susu kambing terbaik berdasarkan indeks efektivitas dihasilkan dengan penambahan konsentrasi liang teh 3%. Cream cheese tersebut mempunyai kadar air 62,19%, kadar lemak 14,46%, warna (L* = 60,83, a* = 6,71, b* = 23,88), dan aktivitas antioksidan 79,56%.Kata kunci: antioksidan, cream cheese, liang teh, susu kambing

Karakteristik Mutu Sensori Dan Kimia Liang Teh Pontianak Kaya Antioksidan Pada Berbagai Suhu Pengeringan Florentina, Devi Viola; Dewi, Yohana Sutiknyawati Kusuma; Priyono, Suko
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 8, No 1 (2023): Januari 2023
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v8i1.1432

Liang tea Pontianak is a traditional beverage product made using recipes passed down from generation to generation. Liang tea Pontianak is usually made in the form of fresh drinks however, the liang tea Pontianak drink in the form of a fresh drink does not have a long shelf life. One way to overcome this liang tea Pontianak can be processed into dry liang tea Pontianak. The purpose of this study was to obtain the drying temperature of the liang tea Pontianak formulation which resulted in the sensory and chemical quality characteristics of liang tea Pontianak which was rich in the best antioxidants in dry form. This study used a randomized block design (RAK) with one factor, namely the variation of the drying temperature of liang tea Pontianak burrows which consisted of 3 levels treatment with 9 reolications (50 ± 5, 60 ± 5, 70 ± 5)°C. The data obtained were analyzed using 5%, with further testing using the BNJ Test with a level of 5%. The best treatment was using the effectiveness index test. The results showed that the drying temperature liang tea Pontianak burrows was carried out with the best temperature of 60 ± 5°C. The best sensory test results liang tea Pontianak were color 3,97 (like), aroma 3,53 (like) and taste 3,83 (like) . The best chemical test resulted in liang tea Pontianak in the form of antioxidant activity of 44,64% and total flavonoids 50,18 mg QE/g.Keywords - antioxidant activity, liang-tea Pontianak, drying temperature, Rancangan Acak Kelompok

Co-Authors Adi Suyatno Agustina, Mulya Aklisa, Seskia Amalia Nur Alber Tulak Anis Shofiyani Anti Uni Mahanani Aprillia, Nelvy Regina Dwi Benius Wenda Billhaq, Sabila Meirizqina Brigita Ratna Harsanti deviantika, deviantika Dian Ulfa Dinda Chandra Anggrayni Doga, Konius Dwi Fatmawati, Dwi Dzul Fadly Dzul Fadly Dzul Fadly Emelda, Plaviana Endison Wenda Endison Wenda Endius Tabuni Endius Tabuni Fabiola, Vonny Fadly, Dzul Fani Indriani, Fani Farahiyati, Lana Florentina, Devi Viola Geri Nada Govinda Anggita Fortin Hasbullah Hasbullah Heni Pujiastuti Himan, Rusina Ifwarisan Defri Junloi, Feliks Chu Konius Doga Konius Doga Laras Ayudianty Lengka, Mariana Lucky Hartanti Lucky Hartanti Lucky Hartanti Lucky Hartanti Lucky Hartanti Lucky Hartanti, Lucky Maherawati, Maherawati Maherawati, Maherawati Mardiana Putri Mariana Lengka Mariana Lengka Marina, Aristawipana Mastira, Susi Mia Sari Nabilah, Uray Ulfah Nur Endah Saputri Nurhayati Nurhayati Nurmainah Nurmainah Oke Anandika Lestari Olivia Feny Opapur Tabo Opapur Tabo Putri, Alintianni Yolla Putri, Dea Malyana Rahmah, Maulia Rahmidiyani Reni Septiana Rumbiak, Rein Edward Yohanes Rusina Himan Rusina Himan Salsabhilla, Keisya Aura Sandytia Permata Sari Saputri, Gian Melinda Sherlirianti Sherlirianti Sholahuddin Sholahuddin - Sholahuddin Sholahuddin Siti Fauziah Siti Rokhaenah Sri Wahyuni Suci, Rafika Suko Priyono Suko Priyono Sumiyati Tuhuteru Surachman Surachman Suyatno, Adi Syafitri, Dhea Syamsi, Wisi Wilanda Syarifah Fatimah Humaira Tabo, Opapur Tabuni, Endius Th. Candra Wasis Agung Sutignya Theresia Oktavia Triprastika Dewi Thomas Candra Wasis Agung Tri Rahayuni Ubi Mekar Ulfa, Dian Utami Destia Fitri Fitri Utami, Dwi Wenda, Endison Widadi Padmarsari Soetignya Winda Rahmalia Wisi Wilanda Syamsi Yohana Sutiknyawati Kusuma Dewi Zahrah, Syarifah

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