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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
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Innovation of Goat's Milk Soft Candy with Annatto Extract (bixa orellana l.) As Natural Colorant and Antioxidant Dewi, Yohana Sutiknyawati Kusuma; Putri, Dea Malyana; Fadly, Dzul; Rahmalia, Winda
Indonesian Food Science and Technology Journal Vol. 7 No. 1: Volume 7. Number 1, December 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i1.29836

Abstract

The research aims to produce innovative soft candy from goat's milk and annatto extract as colorants and antioxidants that consumers like. Soft candy product innovations were studied in random group designs consisting of five concentrations of annatto extract (0%, 0.15%, 0.20%, 0.25%, and 0.30%). The results showed that the addition of annatto extract in the goat's milk soft candy formula decreases the L value, along with an increase of a* and b values so that the color of the soft candy becomes orange. Increasing the concentration of annatto extract causes a significant increase in antioxidant activity. The addition of annatto extract in the goat's milk candy formulation influenced the level of preference for the color attribute but did not affect the aroma, taste, and texture attributes. The goat's milk soft candy with the addition of 30% annatto extract as a natural colorant and antioxidant produced the best physicochemical and sensory characteristics based on index effectivity value. This soft candy resulted in a water content of 7.46±0.74%, ash content of 0.57±0.07%, and antioxidant activity of 69.20±1.07%. The addition of annatto extract also does not affect the ash content or water content of the goat's milk soft candy produced.
Analisis Biaya Pendapatan Usaha Pengomposan Limbah Ternak Babi pada Kelompok Tani Bisimo Etaikena di Kampung Husoak Kabupaten Jayawijaya Tuhuteru, Sumiyati; Mahanani, Anti Uni; Yohanes Rumbiak, Rein Edward; Kusuma Dewi, Yohana Sutiknyawati; Tulak, Alber
Media Agribisnis Vol. 7 No. 2 (2023): November
Publisher : Program Studi Agribisnis, Fakultas Pertanian, Universitas Muhammadiyah Buton

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35326/agribisnis.v7i2.4367

Abstract

Saat ini, usaha pengomposan telah dilakukan oleh seorang petani dan telah lama diterapkan di kebun yang dimiliki serta menjualnya ke petani sekitarnya yang diketahui beragama Kristen. Hal ini mengingat kompos limbah kotoran ternak tidak seperti kompos ternak lainnya yang dapat diperjualbelikan secara bebas. Hal ini akibat dari tingkat kehalalan dari kompos yang masih belum ada. Usaha penjualan kompos limbah ternak babi dilakukan namun, dari segi ekonomi petani tersebut belum menganalisis untung rugi yang diperolehnya. Tujuan penelitian ini adalah menganalisis biaya dan pendapatan usaha pengomposan limbah ternak babi yang telah dijalankan oleh petani dalam kelompok tani Bisimo Etaikena. Penelitian ini dilaksanakan di Kampung Husoak, Kabupaten Jayawijaya. Hasil penelitian menunjukkan besaran biaya produksi petani yang telah mengolah kompos kotoran ternak babi adalah sebesar Rp. 525.418/bulan, dengan total penerimaan sebesar Rp. 7.000.000 dan pendapatan sebesar Rp. 6.474.582. Hal ini menunjukkan bahwa usaha pengomposan yang telah dijalankan meraup untuk besar dengan biaya produksi kecil. Namun, untuk meningkatkan perluasan pemasaran kompos dari limbah ternak babi masih hanya sebatas masyarakat atau petani yang beragama Kristen saja, yang artinya pemasarannya belum bisa meluas seperti kompos limbah ternak sapi dan lainnya.
Improvement of Bixin Carotenoid Stability through the Formation of M–bixin (M = Mg2+, Ca2+, Zn2+, and Se4+) Complex Compounds Based on Photodegradation Kinetic Studies Rahmalia, Winda; Shofiyani, Anis; Kusuma Dewi, Yohana Sutiknyawati; Indriani, Fani; Putri, Alintianni Yolla; Septiani, Septiani
Indonesian Journal of Chemistry Vol 24, No 4 (2024)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.92098

Abstract

Bixin is used in wide-ranging food applications but is susceptible to degradation by many factors, including light. This research aims to increase bixin photostability through metal complexation. Bixin was complexed with Mg2+, Ca2+, Zn2+, and Se4+. The synthesis process was carried out in deep eutectic solvent media. Metal-bixin complexes have been successfully synthesized, indicated by the change in retention factor and %III/II ratio values resulting from thin-layer chromatography and UV-vis spectrophotometer analysis, respectively. The Fourier transform infrared analysis showed the interaction between central metal ion with bixin ligand has occurred by hydroxyl and carbonyl groups of bixin, which was characterized by a decrease in the intensity of the absorption peak in wavenumber 3000–4000 cm−1 (for the –OH carboxylic group vibration) and the peak shift of metal-bixin complexes towards the larger compared to bixin in the range wavenumber 1600–1700 cm−1 (for C=O ester vibrations). First-order photodegradation kinetics studies showed that the metal-bixin complexes were more stable than pure bixin. Se-bixin was four times more stable than pure bixin. Complexation of bixin with metals was shown to be a potential method to increase the stability of bixin, especially against light exposure.
Diseminasi Budi Daya Ikan Baung dengan Keramba Jaring Apung dan Pakan Alami di Desa Kumba Kecamatan Jagoi Babang Kabupaten Bengkayang Yohana Sutiknyawati Kusuma Dewi; Oke Anandika Lestari; Widadi Padmarsari Soetignya; Thomas Candra Wasis Agung Sutignya; Brigita Ratna Harsanti
To Maega : Jurnal Pengabdian Masyarakat Vol 7, No 3 (2024): Oktober 2024
Publisher : Universitas Andi Djemma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35914/tomaega.v7i3.2848

Abstract

Desa Kumba terletak di Kecamatan Jagoi Babang Kabupaten Bengkayang merupakan salah satu desa di Kalimantan Barat yang berbatasan dengan Sarawak, Malaysia. Desa ini berada di daerah aliran sungai dimana merupakan habitat dari ikan baung. Ikan baung sangat diminati tidak hanya pasar lokal tetapi juga pasar luar negeri. Hasil panen ikan sangat bergantung pada kondisi alam dan belum termanajemen dengan baik karena adanya keterbatasan pengetahuan dan keterampilan dari mitra yaitu Kelompok Nelayan Tepian Kumbayang. Diseminasi budi daya ikan baung dengan teknologi Keramba Jaring Apung yang dikelola dengan pakan alami dari cacing sutra merupakan solusi untuk permasalah yang telah dipaparkan. Pelaksanaan diseminasi ini melalui tahapan orientasi lapangan, perijinan, dan sosialisasi; pelatihan dan pendampingan; serta evaluasi dan monitoring. Kegiatan pengabdian ini berhasil meningkatkan pengetahuan 70% peserta tentang budi daya ikan baung dengan KJA dan pakan alami, 15 orang mengerti cara mengelola ikan baung dengan KJA, dan 16 orang mengerti cara membudidayakan cacing sutra untuk pakan ikan.
Diseminasi Teknologi Produksi Kopi Pinang dan Kopi Pinang Celup di Desa Pematang Tujuh Kabupaten Kubu Raya Kalimantan Barat Thomas Candra Wasis Agung Sutignya; Yohana Sutiknyawati Kusuma Dewi; Widadi Padmarsari Soetignya; Brigita Ratna Harsanti
To Maega : Jurnal Pengabdian Masyarakat Vol 7, No 2 (2024): Juni 2024
Publisher : Universitas Andi Djemma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35914/tomaega.v7i2.2692

Abstract

Desa Pematang Tujuh Kecamatan Rasau Jaya Kabupaten Kubu Raya merupakan salah satu sentral produksi biji pinang, dimana biji pinang dapat dibuat menjadi kopi pinang celup. Beberapa kendala yang dihadapi dalam proses produksi kopi celup dari biji pinang yaitu sistem pengupasan secara manual, harga tidak standar, olahan pangan dikemas hanya dengan plastik tanpa label, produksi yang tidak kontinyu karena masa simpan rendah dan kurangnya promosi produk yang menyebabkan rendahnya daya saing. Faktor utama penyebab daya saing yang rendah karena terbatasnya keterampilan dan pengetahuan anggota Gapoktan (Gabungan Kelompok Tani) Nur Bakti dan anggota PKK (Pemberdayaan Kesejahteraan Keluarga) Desa Pematang Tujuh. Metode pelaksanaan melalui tahapan orientasi lapangan, perijinan dan sosialisasi; diseminasi teknologi produksi kopi pinang celup berlabel serta kemasan untuk dikomersialkan oleh mitra; serta evaluasi dan monitoring. Kegiatan pengabdian ini berhasil meningkatkan daya saing komoditi biji pinang melalui peningkatan keterampilan mitra hingga 71% peserta merasa aplikasi teknologi kopi pinang celup sangat mudah, 74% peserta sangat paham kegunaan materi tentang kemasan, dan 77% peserta mengaplikasikan pembuatan kopi pinang untuk konsumsi pribadi maupun untuk acara sosial.
Diseminasi Tepung Mocaf Di Sungai Raya Kubu Raya Yohana Sutiknyawati Kusuma Dewi; Dzul Fadly; Wisi Wilanda Syamsi; Brigita Ratna Harsanti
To Maega : Jurnal Pengabdian Masyarakat Vol 7, No 1 (2024): Februari 2024
Publisher : Universitas Andi Djemma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35914/tomaega.v7i1.2051

Abstract

The community service entitled Dissemination of Mocaf Flour in Sungai Raya Kubu Raya was carried out with the target audience of BPP Sungai Raya workers and the members of the Haji Ali 1 farmer group in Kuala Dua village. The problems faced by the lack of knowledge and skills in post-harvest handling of cassava into mocaf and how to test the flour quality. The solution offered is the diffusion of technology for making mocaf flour as a choice in the production aspect, while for the management aspect the solution offered is a quality assurance system by training community representatives by conducting product quality tests as a result of assistance in the food design laboratory of the Faculty of Agriculture, Tanjungpura University. The target achieved from this activity was to increase knowledge to 60% about mocaf flour and there were at least 3 participants who came from extension workers or members of the Haji Ali 1 farmer group who were skilled at making mocaf and had knowledge of the quality of mocaf at least 60%. The benefit of this community service is to increase the competitiveness of Human Resources in the Kuala Dua village and BPP Sungai Raya Kubu Raya workers.
Karakteristik Fisik dan Kimia Edible Film Maizena dengan Penambahan Ekstrak Kayu Secang (Caesalpinia Sappan L.) Laras Ayudianty; Yohana Sutiknyawati Kusuma Dewi; Suko Priyono
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 2 (2024): Vol. (16) No. 2, Oktober 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i2.32699

Abstract

The purpose of this research was to obtain the concentration of secang wood extract that produces the best physcochemical characteristics of maizena edible fim. This study used randomized block design (RBN) with one factor and five replications. The factor of this study was the addition of secang wood extract into maizena edible film which consisted of five levels, namely s0 (0%); s1 (1%); s2 (3%); s3 (5%); and s4 (7%). Analysis of physical and chemical characteristics include thickness, solubility, water holding capacity, antioxidant activity, and total flavonoid compound. The best edible film was selected by De Garmo test. The result showed that 7% of secang wood concentration made the best physcochemical characteristics of maizena edible film with 0,154 mm of thickness, 43,253% of solubility, 4,111 (g/g) of Water Holding Capacity (WHC), 96,485% of antioxidant activity, 252,727 mg QE/g extract of total flavonoid compound.
Ekstraksi Komponen Fenolat dari Liang Teh Pontianak Perisa Jahe Secara Partisi Geri Nada; Yohana Sutiknyawati Kusuma Dewi; Dzul Fadly
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 2 (2024): Vol. (16) No. 2, Oktober 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i2.32729

Abstract

Liang Teh Pontianak (LTP) is one of the beverages traditionally consumed as a functional drink. Liang teh is an herbal drink composed of various plant ingredients including secang stem bark, muje leaves, nanas kerang leaves, oregano leaves, pandan leaves, and lidah buaya mid rib, which known for their medicinal and health benefits. The aim of this study was to identify the phenolic components of ginger-flavored LTP through partition extraction. The plant materials were processed into powder and formulated to a total of 21 grams, consisting of 10 g of muje leaves, 1 g of oregano leaves, 1 g of aloe vera mid rib, 2.5 g of nanas kerang leaves, 4.5 g of secang stem bark, 1 g of pandan leaves, and 1 g of ginger as the tea flavor. The mixture of Liang teh powder then partitioned using various solvents in order of increasing polarity, namely n-hexane, ethyl acetate, ethanol, methanol, 70:30 methanol-water (v/v) mixture, and water. The research results showed that extracts from all solvent types contained alkaloids, phenols, flavonoids, and tannins. The highest yield was obtained from the ethanol extract (6.100.35) %, while the highest antioxidant activity was found in the methanol extract (84.431.38) %.
Marmalade’s formulation of Madu Susu Orange (Citrus reticulata) on multiple concentrations of sucrose [Formulasi marmalade jeruk madu susu (Citrus reticulata) pada berbagai konsentrasi sukrosa] Agustina, Mulya; Dewi, Yohana Sutiknyawati Kusuma; Lestari, Oke Anandika
Jurnal Teknologi & Industri Hasil Pertanian Vol 30, No 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i1.12-22

Abstract

Generally, the type of orange used in marmalade production is Sunkist oranges.  In this study, Madu Susu Oranges (Citrus reticulata), a local orange variety typically consumed fresh and rarely processed into products, were used as the raw material for making marmalade. Additionally, sucrose is a key ingredient that can influence the balance between pectin and water in marmalade, affecting its characteristics and making it a valuable topic for further research. The main objective of this research was to determine the best sucrose concentration in the Madu Susu Orange marmalade formulation based on its physicochemical and organoleptic characteristics. The research design used was a Randomized Block Design, one factor of the sucrose concentration level (75%, 80%, 85%, 90%, and 95%) in 5 repetitions. The data were analyzed using ANOVA and further tested with the HSD test at a 5% significance level. The determination of the best treatment was conducted using the effectiveness index method. The results showed that the best treatment was at a 95% sucrose concentration with a 0.77 treatment value (TTV). The physicochemical and sensory characteristics of the Madu Susu Orange marmalade at 95% sucrose concentration were: total acidity of 0.52%, pH 5.82, total soluble solids of 68.00%, moisture content of 20.87%, and color values L* 29.94, a* 9.87, b* 49.90. Sensory test results for the best treatment were color 3.80 (liked), texture 3.67 (liked), and taste 4.17 (very liked).
Antihyperglycemic and antioxidant activity of Bajakah herbal tea made from Bajakah rod-Tikung honey-Amblycarpa lime (jeruk Sambal) [Aktivitas antihiperglikemia dan antioksidan minuman teh herbal Bajakah yang dibuat dari madu Tikung-batang Bajakah-jeruk Sambal] Marina, Aristawipana; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
Jurnal Teknologi & Industri Hasil Pertanian Vol 30, No 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i1.23-34

Abstract

Hyperglycemia is characterized by elevated blood glucose levels, defined as instant blood glucose exceeding 200 mg/dL or fasting blood glucose surpassing 126 mg/dL. This condition has the potential to increase free radicals in the body. Using herbal ingredients or herbal drinks can also be a way to control blood glucose and free radicals. The Uncaria genus has functional anti-diabetic properties because it contains alkaloids and flavonoid compounds with antihyperglycemic and antioxidant effects. This study aimed to measure the antioxidant and antihyperglycemic potential of bajakah herbal tea with its raw materials (bajakah wood extract, honey, and Amblycarpa lime (jeruk Sambal)). The formulation of Bajakah herbal tea consists of 19.32 g Amblycarpa lime (jeruk Sambal), 46.38 g Bajakah rod extract, and 57.97 g honey. Antioxidant activity was achieved using the 2,2-diphenyl-1-picrylhydrazyl or DPPH method, and antihyperglycemic methods were used, such as the Oral Glucose Tolerance Test (OGTT). Physical characteristics are also tested for pH, color, and total dissolved solids. Data was analyzed using one-way ANOVA. The results showed that the combination of Bajakah-based herbal drinks, Bajakah herbal tea (123.67 g or equivalent to a carbohydrate content of 50 g), and the single preparation did not have antihyperglycemic activity. However, bajakah herbal tea has the highest antioxidant activity compared to its raw materials.
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