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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 Dinamisia: Jurnal Pengabdian Kepada Masyarakat 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 Jurnal Pengabdian kepada Masyarakat Nusantara 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 Celebes Journal of Community Services Journal of Bioindustry Jurnal Dedikatif Kesehatan Masyarakat
Yohana Sutiknyawati Kusuma Dewi
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KARAKTERISTIK FISIKOKIMIA DAN SENSORI PERMEN JELLY DENGAN RASIO IKAN PATIN (Pangasius sp.) DAN NANAS (Ananas comosus (L.) Merr) Fatmawati, Dwi; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 21, No 1 (2025): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.21.1.15-22

Abstract

Ikan kaya akan nutrisi, namun kurang diminati terutama oleh anak-anak. Salah satu upaya yang dapat dilakukan untuk meningkatkan minat konsumsi ikan adalah inovasi pengolahan ikan menjadi permen jelly. Kendala dalam mengolah ikan adalah adanya flavor dan aroma amis. Salah satu alternatif yang dapat dilakukan adalah dengan mengkombinasikannya dengan nanas. Tujuan dari penelitian ini untuk memperoleh rasio ikan patin dan nanas terbaik pada pembuatan permen jelly berdasarkan karakteristik fisikokimia dan organoleptik (metode deskriptif dengan menggunakan 30 orang panelis semi terlatih). Perlakuan dalam penelitian ini adalah 5 rasio ikan patin dan nanas dengan 5 kali ulangan. Rasio ikan patin dan nanas yang digunakan adalah 2:8, 3:7, 4:6, 5:5, dan 6:4. Parameter yang digunakan adalah kadar air, kadar abu, kadar protein, gula reduksi, warna, dan uji organoleptik. Hasil penelitian menunjukkan perlakuan rasio ikan patin dan nanas mempengaruhi karakteristik fisikokimia (kadar abu, kadar protein, dan warna L*, a*, dan b*) dan karakteristik sensori (warna) pada permen jelly. Permen jelly dengan rasio ikan patin:nanas 2:8 merupakan perlakuan terbaik. Karakteristik fisikokimia permen jelly ikan patin dan nanas terbaik memiliki kadar air (16,32%), kadar abu (2,84%), kadar protein (2,62%), gula reduksi (55,12%), dan warna L* (21,94), a* (3,44), b* (7,82). Karakteristik sensori permen jelly tersebut yaitu memiliki penampakan mengkilap, berwarna kuning orange, beraroma tidak amis, memiliki rasa yang manis, bertekstur kenyal, dan kesukaan keseluruhan adalah lebih suka.
Karakteristik Fisikokimia “Liang Teh Pontianak (LTP)” Rasa Sari Apel dengan Pemanis Stevia (Stevia rebaudiana) Suci, Rafika; Dewi, Yohana Sutiknyawati Kusuma; Maherawati, Maherawati
Jurnal Penelitian Pertanian Terapan Vol 25 No 1 (2025)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v25i1.3501

Abstract

Liang Tea Pontianak (LTP) is a functional drink made from several herbal leaves and sucrose as a sweetener. Sucrose has a sufficiently high calorie content that a reduction in sucrose consumption is necessary. Sweetener stevia is a natural sweetener that is sweeter and lower in calories, but the stevia it contains gives the aftertase a slightly bitter taste. Apples have medium sweet and sour properties so that they can be used to add to the taste of liang tea drinks. The purpose of this study was to obtain the ratio of stevia and sucrose in the formulation of LTP apple cider flavor based on physicochemical and sensory characteristics. The design used in this study is a randomized Group Design (RAK) which consists of one factor, namely the comparison of sucrose and Stevia Sweetener (s) with 3 replications and 21 treatment units. The comparison of sucrose and stevia sweeteners is 100%:0%, 99.82%:0.18%, 99.63%:0.37%, 99.44%:0.56%, 99.23%:0.77%, 99.01%:0.99% and 98.78%:1.22%. The data obtained will be analyzed statistically by using analysis of variance. When the data show siqnificant differences, then using BNJ with the real level 5%. Liang tea apple flavor with sucrose sweetener ratio: stevia (99.01:0.99) % has the best physicochemical and sensory properties of total Acid 3.40%, antioxidant activity 49.86%, reducing sugar 14.50%, *L value 26, 83, *a of 1.90 and b* 4.30 with sensory characteristics of color 4.30 (like), aroma 3.83 (like), taste 4.1 (like) and overall preference 4.06 (like), taste 4.1 (like) and overall liking 4.06 (like).
TRANSFER TEKNOLOGI PENGOLAHAN BUAH MENJADI PRODUK KERIPIK DAN PERMEN JELLY Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 21, No 1 (2017)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2657.58 KB) | DOI: 10.21831/ino.v21i1.14514

Abstract

The purpose of this community service is diversification of local fruit processed products, so that seasonal fruit can be consumed out of season in processed form. The group involved in this activity is Calikng Raya Jaya Farmers Group which is a local fruit processors and catholic women group which is a product marketers. The main training methods provided are fruit sorting techniques, fruit storage, and vacuum frying process. Also jelly sweets making process, product quality measurement, and product packaging. Product quality characteristics measured on chips are texture and also calories as nutritional information on the packaging label, while for jelly sweets are the water content. The results showed that fruit chips and jelly sweets can be used as alternatives products that have long shelf life. Processed fruit chips and jelly sweets can be used as alternative processed food that has potential as a source of income in Lingga Village, Kubu Raya Regency, West Kalimantan Province
Pemanfaatan Pangan Lokal Sebagai Upaya Mewujudkan Ketahanan Pangan Melalui Pengabdian Kepada Masyarakat di Desa Rasau Jaya III Dzul Fadly; Yohana Sutiknyawati Kusuma Dewi; Oke Anandika Lestari
Jurnal Dedikatif Kesehatan Masyarakat Vol 1 No 1 (2020)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/dedikatifkesmas.v1i1.148

Abstract

Desa Rasau Jaya III merupakan bagian wilayah Kecamatan Rasau Jaya Kabupaten Kubu Raya yang melimpah akan hasil buah-buahan. Pisang merupakan buah yang memiliki tingkat produksi tertinggi di Kecamatan tersebut. Tingginya produksi pisang belum diimbangi dengan pemanfaatannya sebagai bahan pangan dan ditambah lagi pisang memiliki umur simpan yang singkat. Oleh sebab itu kegiatan Pengabdian Kepada Masyarat di Desa Rasau Jaya III dengan ibu-ibu anggota Pemberdayaan Kesejahteraan Keluarga (PKK) ini memiliki tujuan mewujudkan ketahanan pangan melalui pemanfaatan pisang sebagai pangan lokal menjadi bahan baku pembuatan es krim. Hasil pelaksanaan program menunjukkan bahwa tingkat kesukaan, tingkat kesulitan pengolahan, dan tingkat kemungkinan pengulangan dalam membuat es krim pisang menurut peserta secara berurutan adalah tingkat penerimaan rasa yang baik ( 27% sangat suka dan 73% suka); tingkat kesulitan rendah yang tinggi (20% sangat mudah, 70% mudah, dan 10% agak mudah); dan seluruh peserta menyatakan akan mengulang praktik pengolahan es krim pisang tersebut. Dengan demikian, pengolahan pisang sebagai bahan baku es krim diharapkan dapat meningkatkan upaya perwujudan ketahanan pangan dan meningkatkan konsumsi buah di tingkat keluarga.
KAJIAN KARAKTERISTIK FISIK DAN ANTIOKSIDAN FENOLIK MADU KELULUT ASAL DESA JAWA TENGAH, DESA GALANG, DAN DESA PARIT BARU, KALIMANTAN BARAT Junloi, Feliks Chu; Dewi, Yohana Sutiknyawati Kusuma; Maherawati, Maherawati
Jurnal Teknologi Pangan Vol 19, No 1 : JUNI 2025
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v19i1.5059

Abstract

Penelitian ini bertujuan untuk mengevaluasi karakteristik fisik dan aktivitas antioksidan madu lebah kelulut dari tiga lokasi berbeda di Kalimantan Barat: Desa Jawa Tengah, Desa Galang, dan Desa Parit Baru. Penelitian ini menganalisis parameter fitokimia kulaitatatif, warna, viskositas, total padatan terlarut, dan aktivitas antioksidan fenolik. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK) dengan satu faktor yaitu asal daerah amdu (Desa GalangDesa, Parit Baru, dan Desa Jawa Tengah) dan 9 ulangan dari masing-masing sarang lebah. Data analisis menggunakan ANOVA dan dilanjutkan dengan uji BNJ 5%, serta Uji Indeks Efektivitas untuk menentukan perlakuan terbaik. Hasil penelitian menunjukkan bahwa madu di ketiga daerah secara kualiatatif mengandung fitokimia alkaloid, fenol, flavonoid dan terpenoid. Madu desa Galang dan Parit Baru lebih memiliki warna yang lebih terang jika dibandingkan dengan sampel madu kelulut yang berasal dari desa Jawa Tengahmadu dari Desa Galang memiliki viskositas 0,395 – 0,407 poise, aktivitas antioksidan DPPH sebesar 69,76% yang menunjukkan potensi biologis yang unggul dan total padatan terlarut tertinggi (65,44 °Brix). Penelitian ini menyimpulkan bahwa perbedaan geografis mempengaruhi kualitas madu.
SENSORY DESCRIPTION OF SAWI-NEANAS JELLY CANDY WITH SWEETENER (SUCROSE, KELULUT HONEY AND STEVIA) Farahiyati, Lana; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
Jurnal Sains Pertanian Equator Vol 14, No 4
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v14i4.90992

Abstract

Jelly candy is a transparent and clear candy made from a mixture of fruit juice with the addition of gel-forming ingredients. Jelly candy with the addition of mustard greens has advantages because it has complete nutritional content and as a natural coloring in jelly candy. In addition, pineapple juice is added. Pineapple has a low pectin content for gel formation in jelly candy. The purpose of this study was to obtain the best sweetener formulation (sucrose, stingless bee honey and stevia) on the physicochemical and sensory characteristics of mustard greens-pineapple jelly candy. This study used a Randomized Block Design (RBD) with one factor, namely the comparison of sweetener formulations and there were 6 levels of treatment f0 (100%: 0%: 0%), f1 (50%: 50%: 0%), f2 (50%: 37.5%: 12.5%), f3 (50%: 25%: 25%), f4 (50%: 12.5%: 37.5%) and f5 (50%: 0%: 50%) with 4 replications. The results showed that the best treatment based on sensory tests and physicochemical characteristics was treatment f2 (50%: 37.5%: 12.5%).
PENGARUH FORMULASI PEMANIS TERHADAP KARAKTERISASI FISIKOKIMIA DAN SENSORI PERMEN JELLY JAHE (Zingiber officinale) Aklisa, Seskia Amalia Nur; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
Jurnal Sains Pertanian Equator Vol 14, No 4
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v14i4.91745

Abstract

Permen jelly termasuk permen lunak yang identik dengan penggunaan bahan baku berupa hidrokoloid, seperti gelatin, karagenan dan agar. Permen jelly umumnya memiliki rasa yang manis di lidah ketika dihisap dan dikunyah, sehingga terkadang dianggap kurang menyehatkan. Formulasi pemanis alami yaitu stevia dan madu diharapkan dapat mengurangi dampak negatif konsumsi gula. Penelitian ini bertujuan untuk mendapatkan formulasi pemanis sukrosa, stevia dan madu yang menghasilkan karakteristik fisikokimia dan sensoris terbaik. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) yang terdiri atas 1 faktor dengan 6 variasi perlakuan. Formulasi terbaik di dapatkan pada perlakuan Sukrosa 50%: Stevia 25%: Madu 25% Karakteristik kimia dan sensori permen jelly jahe dengan penambahan sukrosa, stevia dan madu pada pelakuan terbaik memiliki rata-rata yang menghasilkan kadar air 10,78%, gula reduksi   28, 90%, total padatan terlarut 37 °brix, warna L* 25,93 °brix, warna a* 3,70 °brix, warna b* 5,70 °brix. Kenampakan permen jelly jahe mengkilap, berwarna kuning-kecoklatan (orange), ada aroma jahe, memiliki rasa manis dan bertekstur lebih kenyal.
Sensory Characteristics of Brewing Liberica Coffee (Coffea liberica) at Various Variants and Concentrations of Sweeteners Salsabhilla, Keisya Aura; Dewi, Yohana Sutiknyawati Kusuma; Lestari, Oke Anandika
FoodTech: Jurnal Teknologi Pangan Vol 8, No 1 (2025): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i1.96416

Abstract

Coffee is a beverage derived from the extraction of coffee plant seeds that has become one of the most popular drinks in the world. There are 4 (four) main species of coffee including robusta, arabica, liberica, and exelsa. Liberica coffee has a taste that tends to be bitter, thick, and has a low acidity level, the bitter taste in coffee can be minimized by adding sweeteners, sweeteners are food additives added to food and beverages to cause sweetness. This study aims to determine the effect of sweetener variants and concentrations on the physicochemical and sensory properties of brewed Liberika coffee. This research design uses a Randomized Group Design (RAK) with 1 factor, namely sweetener formulation consisting of sucrose and xylitol with 7 levels of treatment. Each treatment was repeated 4 times so that 28 experimental units were obtained. The observation data obtained will be analyzed statistically using Analysis of Variance (ANOVA), if the treatment has a significant effect, then it will be followed by the Honest Real Difference test (BNJ) at the 5% level. Sensory analysis will be carried out using the hedonic test and the data obtained will be analyzed using the Kruskall Wallis method. Determination of the best treatment using the effectiveness index test. The best chemical and sensory characteristics of Liberika coffee brew were obtained with the addition of 20% xylitol, taste sensory value of 3.90, overall liking sensory value of 3.87, body sensory value 3.70 likes, color sensory value 3.73, and aroma sensory value 3.57.
Imitation watermelon sheet jam made from watermelon albedo with natural coloring from roselle petals (Hibiscus sabdariffa L) and sappan wood (Caesalpinia sappan L) Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma; Nabilah, Uray Ulfah; Hasbullah, Hasbullah; Ifwarisan Defri
Journal of Health and Nutrition Research Vol. 4 No. 2 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v4i2.462

Abstract

The sheet jam was developed by reflecting on the practicality of sheet cheese. Sheet jam can be formed with the presence of hydrocolloids. Pectin is a hydrocolloid that is naturally contained in watermelon albedo. However, the use of watermelon albedo in making imitation watermelon sheet jam requires coloring and sweeteners. This study aims to obtain the physicochemical and sensory characteristics of imitation watermelon sheet jam using watermelon albedo with natural coloring and sweetener formulations. The treatments used were two types of natural dyes (roselle and sappanwood) and sweetener formulations (fructose, honey, sucrose). The psychochemical characteristics tested were water content, reducing sugar content, total acid, and color. Sensory characteristics were tested descriptively and hedonic quality. Data analysis has been carried out using OPLS-DA, followed by OPLS, and Pearson’s correlation (by SIMCA 14.1). The findings showed that the main physicochemical and sensory characteristics of imitation watermelon sheet jam were herbal aroma, fruit aroma, chewy texture, sweetness, reducing sugar, Hue (red/yellow), rollability, and overall preference. The characteristics that determine the level of preference for imitation watermelon sheet jam were rollability, sweetness, shiny appearance, and chewy taste. The sweet taste characteristic (r -0.92582) has a negative correlation with the level of preference. The presence of a doctoring agent (fructose or honey) prevents crystallization in sheet jam, which is positively correlated with preference. Coloring with Roselle and sappanwood can replace the use of watermelon flesh and can be further studied in relation to the functional characteristics that may be provided.
ANTIDIABETES ACTIVITY AND SENSORY OF TAPAK DARA LEAF TEA (Catharanthus roseus L.) IN VARIOUS TYPES OF SWEETENERS Saputri, Gian Melinda; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Volume 7 Nomor 2
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i2.2130

Abstract

Tapak Dara Leaf (Catharanthus roseus L.) is a traditional herbal plant known for its alkaloid and flavonoid content which are included in its phenolic compounds that offer various health benefits such as antidiabetic. Antidiabetic is related to its activity as an anti-α-amylase and antioxidant. Its application in medicine can be consumed in the form of tea drinks. The purpose of this study was to study the effect of various types of sweeteners on the activity as an antidiabetic and sensory of Tapak Dara Leaf (Catharanthus roseus L.) drinks. The design of this study used a Completely Randomized Design with one factor, namely 4 types of sucrose sweeteners, kelulut honey, commercial honey, and stevia and 1 unsweetened control, so that there were 5 treatments and 5 replications were carried out to obtain 25 experimental units. The parameters observed in this study included Physicochemical Tests and Organoleptic Tests. The results of the physicochemical test data were analyzed using analysis of variance. The analysis was continued if there was a significant effect with a further BNJ 5% test. Sensory test data were analyzed using Kruskal Wallis to determine the effect of treatment on the sensory characteristics tested. The results of this study indicate that the types of sweeteners used, namely sucrose, stingless bee honey, commercial honey, and stevia, have an effect on the antidiabetic activity and sensory of tapak dara leaf tea drinks. Tapak Dara Leaf Drink (Catharanthus roseus L.) with benefits as an antioxidant can be consumed by adding stingless bee honey as a sweetener, while as an anti-α-amylase with commercial honey as a sweetener.
Co-Authors Abdul Haris Adi Suyatno Agusfiansyah, Syarif Agustina, Mulya Aklisa, Seskia Amalia Nur Alber Tulak Anggraeni, Wanda Putri Anis Shofiyani Anti Uni Mahanani Aprillia, Nelvy Regina Dwi Ayudianty, Laras Billhaq, Sabila Meirizqina Brigita Ratna Harsanti deviantika, deviantika Dian Ulfa Dinda Chandra Anggrayni Doga, Konius Dwi Fatmawati, Dwi Dwi Raharjo Dzul Fadly Dzul Fadly Elia Radianto Emelda, Plaviana Fabiola, Vonny Fadly, Dzul Fani Indriani, Fani Farahiyati, Lana Feny, Olivia Fitri, Utami Destia Fitri Florentina, Devi Viola Govinda Anggita Fortin Hanafie, Hadriana Hanni Tuhuteru Hasbullah Hasbullah Heni Pujiastuti Himan, Rusina Ifwarisan Defri Indrawati, Urai Suci Yulies Vitri Joselina Tuhuteru Junloi, Feliks Chu Karuru, Perdy Komariyati Komariyati Komaryati, Komaryati Lengka, Mariana Lestari, Oke Anandika Lestari Lucky Hartanti Lucky Hartanti Lucky Hartanti Lucky Hartanti Lucky Hartanti, Lucky Maherawati, Maherawati Maherawati, Maherawati Mahyuddin, Masriani Mardiana Putri Marina, Aristawipana Mastira, Susi Mia Sari Nabilah, Uray Ulfah Nada, Geri Nurhayati Nurhayati Nurmainah Nurmainah Oke Anandika Lestari Oke Anandika Letari Pakanan, Janny Jovita Panjaitan, Pritania Selena Putri, Alintianni Yolla Putri, Dea Malyana Rahmah, Maulia Rahmidiyani Reni Septiana Rumbiak, Rein Edward Yohanes Salsabhilla, Keisya Aura Sandytia Permata Sari Saputri, Gian Melinda Saputri, Nur Endah Sherlirianti Sherlirianti Sholahuddin Sholahuddin - Sholahuddin Sholahuddin Siahaya, Griennasty Clawdya Siti Fauziah Siti Rokhaenah Sri Wahyuni Suci, Rafika 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, Dwi Vitri Indrawati, Urai Suci Yulies Wenda, Benius Wenda, Endison Widadi Padmarsari Soetignya Winda Rahmalia Wisi Wilanda Wisi Wilanda Syamsi Zahrah, Syarifah