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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 Fisik dan Kimia Edible Film Maizena dengan Penambahan Ekstrak Kayu Secang (Caesalpinia Sappan L.) Ayudianty, Laras; Dewi, Yohana Sutiknyawati Kusuma; Priyono, Suko
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 Nada, Geri; Dewi, Yohana Sutiknyawati Kusuma; Fadly, Dzul
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) %.
EMPOWERING FARMERS IN HUSOAK VILLAGE, HUBIKIAK DISTRICT FOR FOOD SECURITY THROUGH RENTENG WELL IRRIGATION SOURCE TECHNOLOGY DISSEMINATION Tuhuteru, Sumiyati; Mahanani, Anti Uni; Yohanes Rumbiak, Rein Edward; Kusuma Dewi, Yohana Sutiknyawati; Tabuni, Endius; Doga, Konius; Wenda, Endison; Tabo, Opapur; Wenda, Benius; Lengka, Mariana; Himan, Rusina
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 7 No. 1 (2023): MARET
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v7i1.1551

Abstract

One of the important technologies to increase agricultural production is irrigation technology which can support plant cultivation systems and act as a water reservoir with a water pump machine support. The principle of several wells is to collect water for irrigation in a cylindrical reservoir that is connected to other reservoirs through a capillary tube. The purpose of this activity is to accelerate the food security system through the dissemination of well-conducted irrigation technology which functions in storing and distributing water, especially in the dry season. The method used in the implementation of this activity is socialization and training as well as assistance in making it well-conducted. The results of collaborative activities to build the nation through community service have a positive impact because they can provide sustainable solutions in improving the food security sector of farmers in Husoak Village, Hubikiak District through the development of knowledge related to irrigation systems and water needs for plants by paying attention to the needs of water and nutrients for plants.
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.
Formulasi Sukrosa dan Xylitol Pada Permen Jelly Belimbing Wuluh (Averrhoa bilimbi L.) Agusfiansyah, Syarif; Dewi, Yohana Sutiknyawati Kusuma; Priyono, Suko
FoodTech: Jurnal Teknologi Pangan Vol 6, No 2 (2023): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v6i2.74248

Abstract

Permen jelly merupakan permen yang terbuat dari campuran sari buah-buahan, bahan pembentuk gel, atau dengan penambahan agensia flavoring untuk menghasilkan berbagai macam rasa dengan bentuk fisik jernih dan transparan. Buah yang digunakan untuk pembuatan permen jelly yaitu belimbing wuluh yang mengandung asam sitrat. Pemanis yang digunakan yaitu gula Sukrosa dan Xylitol, dalam hal ini dilakukan pengkajian tentang formulasi penambahan gula Sukrosa dan Xylitol dengan konsentrasi beragam untuk mendapatkan permen jelly belimbing wuluh yang berkonsistensi kekenyalan serta mutu yang sesuai SNI (Standar Nasional Indonesia). Penelitian ini menggunakan Rancangan Acak Kelompok dengan 1 faktor perlakuan yaitu konsentrasi gula Sukrosa dan Xylitol terdiri dari 5 taraf perlakuan dan 3 ulangan tiap perlakuan sehingga diperoleh 15 sampel. Hasil penelitian menunjukkan dimana perlakuan terbaik terdapat pada konsentrasi 0% gula Sukrosa + 60% Xylitol dengan hasil uji fisikokimia berupa Kadar Air (19,36%), Kadar Abu (0,43%), dan Tingkat Kekerasan (0,25 kgf). Hasil uji organoleptik terbaik terbaik yaitu tingkat kekerasan/kekenyalan 3,17, Rasa 2,93 (manis) , aroma buah 2,70 (cukup), warna 3,13 (putih), dan kesukaan 3,17 (suka).
Consumer Perspective on Food Pairing Low-Sugar Rich in Antioxidant Tea Ponds Supplemented with Apple Vinegar Feny, Olivia; Kusuma Dewi, Yohana Sutiknyawati; Hartanti, Lucky
Jurnal Indonesia Sosial Teknologi Vol. 5 No. 12 (2024): Jurnal Indonesia Sosial Teknologi
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jist.v5i12.3230

Abstract

The purpose of this study was to compare the physicochemical and sensory results of apple cider vinegar supplementation with various concentrations on low-sugar liang tea and to obtain information on complementary foods in consuming low-sugar liang tea as the best food pairing. This study was designed using a randomized group design. consisting of 5 treatments with 5 repetitions with the addition of apple cider vinegar treatment consisting of 5 levels a0 0 % (control), a1 0,5 %, a2 1 % ,a3 1,5 %, a4 2 % The results of the food pairing analysis were carried out descriptively .0% treatment was declared as the best treatment with physicochemical values pH 5.71 , TPT 7.28 °brix, color L 34.02, color a 2.52, color b 3.88, and color sensory value 4.07 (like ), Aroma 4.20 (like), acidity level 3.83( rather like), and overall acceptance 4.13 (like). In food pairing, the highest percentage chosen by respondents was fried bananas (28.6%) from 49 respondents. Comparison of the physicochemical and sensory characteristics of low-sugar apple cider vinegar supplementation had differences in each parameter, namely pH, TPT, and the color parameter had no significant differences. Whereas the color sensory parameters had no significantly different results, while the sensory parameters of aroma, acidity level, and overall acceptance had significantly different results for each treatment
Application of Pig Manure and NPK 16-16-16 Fertilizer on Germination and Yield of Pakcoy (Brassica chinensis L.) Tuhuteru, Sumiyati; Mahanani, Anti Uni; Rumbiak, Rein Edward Yohanes; Dewi, Yohana Sutiknyawati Kusuma; Tabuni, Endius; Tabo, Opapur; Doga, Konius; Wenda, Endison; Lengka, Mariana; Himan, Rusina
Poltanesa Vol 24 No 2 (2023): December 2023
Publisher : P3KM Politeknik Pertanian Negeri Samarinda

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

Abstract

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.
Empowerment of Hotong and Ina Labuang Farmer Groups Through Dissemination of Technology and Innovation in Hotong Buru Processing (Seteria Itallica): Pemberdayaan Kelompok Tani Hotong dan Ina Labuang Melalui Diseminasi Teknologi dan Inovasi Pengolahan Hotong Buru (Seteria Itallica) Siahaya, Griennasty Clawdya; Hanni Tuhuteru; Joselina Tuhuteru; Elia Radianto; Yohana Sutiknyawati Kusuma Dewi; Oke Anandika Letari; Komariyati, Komariyati
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 3 (2024): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v8i3.19443

Abstract

Hotong buru (Setaria italica) is one of the local food crops that has so far been traditionally processed to produce hotong seeds and the products produced are still limited to cake products that are consumed by the surrounding community. The limitations of processing infrastructure, knowledge, and skills in innovating from post-harvest to the diversity of hotong products are experienced by two (2) groups/partners in Labuang village, namely the Hotong Labuang Farmer Group and the Ina Labuang Group. The purpose of the service activities carried out is to answer partner problems related to limited processing infrastructure, knowledge, and skills in producing hotong products through collaboration in the development and application of science and technology produced by universities to be utilized for the needs of the community (partners). The solutions provided for the community, in this case, the partners, include technology dissemination starting from post-harvesting hotong to processing into products with packaging and marketing strategies. The method of implementing this service activity is through the KOSABANGSA program which starts from the stages of preparation, implementation monitoring, and evaluation. The results obtained in this service were achieved based on the designed activity plan where there was an increase in partner knowledge, partners were skilled in operating the technology tools provided such as dome, thresher, disk mill, processing of mosef flour, making cookies and noodles to the marketing strategy.
Pelatihan Kewirausahaan Kelompok Wanita Tani Ujung Tanah Desa Padanglampe melalui Diversifikasi Produk dan Pemasaran Hanafie, Hadriana; Haris, Abdul; Mahyuddin, Masriani; Kusuma Dewi, Yohana Sutiknyawati; Vitri Indrawati, Urai Suci Yulies; Komariyati, Komariyati
Celebes Journal of Community Services Vol. 4 No. 2 (2025): June - November
Publisher : STIE Amkop Makassar, Indonesia

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

Abstract

Kegiatan pengabdian kepada masyarakat ini dilaksanakan di Desa Padanglampe, Kab. Pangkajene dan Kepulauan. Mitra pada kegiatan ini adalah Kelompok Wanita Tani Ujung Tanah memiliki potensi besar dalam mendorong pembangunan ekonomi lokal, namun sering kali menghadapi keterbatasan akses terhadap pelatihan, modal, teknologi dan pendampingan usaha. Tujuan kegiatan ini adalah untuk mengembangkan model pengelolaan usaha tani ubi jalar yang terintegrasi antara produksi dan pemasaran untuk meningkatkan kesiapan petani menghadapi bencana, diversifikasi olahan pangan serta daya saing di pasar, guna mendukung ketahanan pangan dan kesejahteraan ekonomi keluarga petani. Kegiatan ini dirancang dalam beberapa tahapan yaitu identifikasi potensi lokal, pelatihan dasar kewirausahaan dan pasca panen, serta simulasi dan pendampingan ide bisnis. Metode evaluasi dilakukan melalui pre-test dan post-test, observasi dan wawancara partisipasi. Hasil kegiatan menunjukkan peningkatan signifikan dalam pemahaman peserta mengenai konsep kewirausahaan dan pasca panen serta munculnya beberapa beberapa ide usaha berbasis potensi lokal seperti produk olahan pertanian. Kegiatan ini memberikan dampak positif terhadap motivasi dan kesiapan kelompok wanita tani untuk memulai usaha mandiri serta membuka peluang pembentukan ekosistem wirausaha Wanita yang berkelanjutan di Desa Padanglampe.
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