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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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PENINGKATAN MUTU KERUPUK PANGAN LOKAL PADA USAHA RUMAH TANGGA DI DESA LINGGA, KUBU RAYA Dewi, Yohana Sutiknyawati Kusuma
Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Vol. 3 No. 1 (2019)
Publisher : Lembaga Penelitian dan Pengabdian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jss.v3i1.135

Abstract

The second year of Ipteks bagi Desa Mitra (IbDM) programs have been done at Lingga village Kubu Raya Regency. The aims of this programs were preparing of human resources able to produce cracker products according to SNI and its packaged with labels so that its was increasing of her family income. The target audience in the second year was a member of the PKKs of Lingga Dalam and Remaja Masjid group. The method was used evaluation and socialization, assistance, evaluation and monitoring. The cracker quality assurance is enhanced through production system by semi-mechanical cracker slicers and solar dryers. The two devices to produce crackers that its have uniform thickness and safety of contaminants during drying. Quality assurance is also carried out by enhancing the administration of both the production and marketing of crackers. The entire IbDM programs has an impact on improving the quality of products, partner income and consumer confidence. Keywords: PPM, IbDM, Crackers, Lingga, quality
EFFECT OF RATIO OF YELLOW WATERMELON FLESH (CITRULLUS VULGARIS S.) AND SECANG WOOD EXTRACT (CAESALPINIA SAPPAN L.) ON THE QUALITY OF WATERMELON ALBEDO SHEET JAM Nabila, Syarifah; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 1
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i1.2140

Abstract

Sheet jam is a semi-solid jam that is modified into a sheet shape according to the surface of the bread with an elastic and compact texture, one of which can be made from yellow watermelon albedo. Watermelon albedo, which is usually discarded, contains pectin which functions to form a gel. Sappan wood (Caesalpinia sappan L.) is used as a natural dye, producing yellow at acidic pH and red at neutral pH. Watermelon flesh can provide a natural fruit flavor (taste). This study aims to obtain the ratio of yellow watermelon flesh to sappan wood extract which has the best physicochemical and sensory characteristics of sheet jam. Randomized Block Design (RBD) with one factor, namely five ratios of watermelon flesh and sappan wood extract, 100%: 0%, 75%: 25%, 50%: 50%, 25%: 75%, and 0%: 100%, each repeated five times. The best results were obtained at the ratio of watermelon flesh: sappanwood extract 75%:25% with a water content of 11.87%, reducing sugar 42.96%, color L* 40.07, a* 4.03, b* 4.10, total acid 1.66%, and sensory taste sweet, chewy texture, yellow watermelon aroma, yellow color and overall preference more. The presence of sappanwood extract can reduce the use of fruit flesh.
WATERMELON ALBEDO SHEET JAM (Citrullus vulgaris R.): STUDY OF THE RATIO OF RED WATERMELON FLESH WITH ROSELLA FLOWER EXTRACT (Hibiscus sabdariffa) Marito, Yohanes; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 1
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i1.2139

Abstract

Albedo semangka merupakan bagian yang tidak dikonsumsi dan memiliki persentase yang besar dari total berat buah. Adanya pektin pada albedo semangka telah diteliti berpotensi diolah menjadi selai lembaran, akan tetapi tanpa penggunaan daging buah menghasilkan produk dengan kurang flavor dan warna alami buah semangka. Tujuan penelitian adalah untuk mendapatkan rasio terbaik antara daging buah semangka merah dengan ekstrak bunga rosella yang menghasilkan sifat fisikokimia dan sensori selai lembaran albedo semangka terbaik. Penelitian dirancang dengan satu faktor yaitu perbandingan konsentrasi daging buah semangka merah dan ekstrak bunga rosella yang terdiri dari lima perlakuan yaitu 4:0, 3:1, 1:1, 1:3, dan 0:4 yang masing-masing diulang sebanyak lima kali. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah rasio 1:3 (daging semangka merah: ekstrak rosella) dengan kadar air 14,50%, gula reduksi 56,26%, total asam 14,48%, dan warna nilai L* 9,48, a* 2,32, dan b* 0,02. Perlakuan ini menghasilkan selai lembaran yang memiliki aroma buah, penampakan berkilau, dan warna merah yang menarik.
Isotonic Drink Formulation Based on Coconut Water and Starfruit Juice with a Sweetening Combination of Sucrose, Stevia, and Honey Taneasy, Ian; Dewi, Yohana Sutiknyawati Kusuma; Lestari, Oke Anandika
FoodTech: Jurnal Teknologi Pangan Vol 8, No 2 (2025): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i2.102649

Abstract

An isotonic drink is a formulation drink intended to rapidly replace liquids, carbohydrates, electrolytes and body minerals, so that it can be absorbed by the body after drinking. This study aims to find the types of sweetening formulations of sucrose, stevia and honey that produce the best physiochemical and sensory characteristics of coconut water isotonic drink lead. This research design uses a Group Randomization Plan (RAK) with 1 factor, namely variations in sweetener formulations (sucrose: honey: stevia) with a repeat count of 5 experimental units, resulting in a total of 25 samples consisting of 5 treatment standards. The observation results data were processed using Analysis of Variants (ANOVA). Determination of the best treatment using the efficacy index test. Physicochemical and sensory characteristics of coconut water isotonic drinks and from the best lead-twentieth are found in the formulation f2 having a treatment value (NP) of 0.61 with a pH of 3.07, a TPT value of 5.32 °Brix, a sodium content of 903.06 mg/kg, a level of 419.8 mg/kg, antioxidant activity of 20.81%, and a total acid value of 0.165%, respectively. It is also used in organoleptic testing with a 3.37 aroma, 3.97 flavor and a 3.77 overall favorite.
Study on the Physical Characteristics and Phenolic Antioxidants of Kelulut Honey from Central Java Village, Galang Village, and Parit Baru Village, West Kalimantan Aschida, Feliks Chu Junloi; Dewi, Yohana Sutiknyawati Kusuma; Maherawati, Maherawati
FoodTech: Jurnal Teknologi Pangan Vol 8, No 2 (2025): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i2.102651

Abstract

This study aims to evaluate the physicochemical characteristics and antioxidant activity of stingless bee honey (kelulut honey) from three different locations in West Kalimantan: Desa Jawa Tengah, Desa Galang, and Desa Parit Baru. The study analyzed key parameters, including color, viscosity, total dissolved solids, and phenolic antioxidant activity using spectrophotometric methods. The results showed that honey from Desa Galang exhibited the highest antioxidant activity and total dissolved solids, suggesting its superior biological potential. Conversely, honey from Desa Parit Baru demonstrated the lowest viscosity, indicating a thinner consistency. This research concludes that geographical differences influence honey quality, as demonstrated by the variations in antioxidant and physicochemical properties among the samples.
EFFECT OF RATIO OF YELLOW WATERMELON FLESH (CITRULLUS VULGARIS S.) AND SECANG WOOD EXTRACT (CAESALPINIA SAPPAN L.) ON THE QUALITY OF WATERMELON ALBEDO SHEET JAM Nabila, Syarifah; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 1
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i1.2140

Abstract

Sheet jam is a semi-solid jam that is modified into a sheet shape according to the surface of the bread with an elastic and compact texture, one of which can be made from yellow watermelon albedo. Watermelon albedo, which is usually discarded, contains pectin which functions to form a gel. Sappan wood (Caesalpinia sappan L.) is used as a natural dye, producing yellow at acidic pH and red at neutral pH. Watermelon flesh can provide a natural fruit flavor (taste). This study aims to obtain the ratio of yellow watermelon flesh to sappan wood extract which has the best physicochemical and sensory characteristics of sheet jam. Randomized Block Design (RBD) with one factor, namely five ratios of watermelon flesh and sappan wood extract, 100%: 0%, 75%: 25%, 50%: 50%, 25%: 75%, and 0%: 100%, each repeated five times. The best results were obtained at the ratio of watermelon flesh: sappanwood extract 75%:25% with a water content of 11.87%, reducing sugar 42.96%, color L* 40.07, a* 4.03, b* 4.10, total acid 1.66%, and sensory taste sweet, chewy texture, yellow watermelon aroma, yellow color and overall preference more. The presence of sappanwood extract can reduce the use of fruit flesh.
WATERMELON ALBEDO SHEET JAM (Citrullus vulgaris R.): STUDY OF THE RATIO OF RED WATERMELON FLESH WITH ROSELLA FLOWER EXTRACT (Hibiscus sabdariffa) Marito, Yohanes; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 1
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i1.2139

Abstract

Albedo semangka merupakan bagian yang tidak dikonsumsi dan memiliki persentase yang besar dari total berat buah. Adanya pektin pada albedo semangka telah diteliti berpotensi diolah menjadi selai lembaran, akan tetapi tanpa penggunaan daging buah menghasilkan produk dengan kurang flavor dan warna alami buah semangka. Tujuan penelitian adalah untuk mendapatkan rasio terbaik antara daging buah semangka merah dengan ekstrak bunga rosella yang menghasilkan sifat fisikokimia dan sensori selai lembaran albedo semangka terbaik. Penelitian dirancang dengan satu faktor yaitu perbandingan konsentrasi daging buah semangka merah dan ekstrak bunga rosella yang terdiri dari lima perlakuan yaitu 4:0, 3:1, 1:1, 1:3, dan 0:4 yang masing-masing diulang sebanyak lima kali. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah rasio 1:3 (daging semangka merah: ekstrak rosella) dengan kadar air 14,50%, gula reduksi 56,26%, total asam 14,48%, dan warna nilai L* 9,48, a* 2,32, dan b* 0,02. Perlakuan ini menghasilkan selai lembaran yang memiliki aroma buah, penampakan berkilau, dan warna merah yang menarik.
FORMULASI MASKING FLAVOR LEMON DAN KAYU MANIS PADA TEH HRBAL DAUN TAPAK DARA (Catharanthus roseus) Boangmanalu, Tania Roitona; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
Jurnal Sains Pertanian Equator Vol 15, No 2
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v15i2.103608

Abstract

Minuman daun tapak dara (Catharanthus roseus) sebagai teh herbal memiliki rasa pahit dan aroma yang kurang disukai akibat kandungan alkaloid dan flavonoid, meskipun memiliki potensi fungsional sebagai antioksidan dan antihiperglikemik. Oleh karena itu, diperlukan penambahan bahan penutup rasa (masking flavor) yang sesuai digunakan untuk memperbaiki karakteristik flavor dan meningkatkan penerimaan konsumen terhadap teh herbal. Penelitian ini bertujuan menentukan rasio optimal sari lemon dan seduhan kayu manis sebagai masking flavor yang menghasilkan karakteristik fisikokimia dan sensori terbaik. Penelitian menggunakan Rancangan Acak Kelompok (RAK) dengan lima perlakuan dan lima ulangan. Perlakuan berupa rasio masking flavor (20% dari total formulasi) sari lemon:seduhan kayu manis, yaitu 20:0, 9:1, 4:1, 7:3, dan 3:2. Hasil penelitian menunjukkan bahwa peningkatan proporsi seduhan kayu manis disertai penurunan sari lemon efektif sebagai masking flavor, karena mampu meningkatkan penerimaan panelis melalui perbaikan aroma rempah, rasa rempah, dan keseimbangan rasa secara keseluruhan.
Consumer Perspective on Food Pairing Low-Sugar Rich in Antioxidant Tea Ponds Supplemented with Apple Vinegar Olivia Feny; Yohana Sutiknyawati Kusuma Dewi; Lucky Hartanti
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
Mutu Glikemik Kue Bingke Variasi Umbi di Kota Pontianak Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma; Putri, Mardiana
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 7 No. 2 (2020): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2020.7.2.80

Abstract

This study aims to obtain the number of consumption portions (g) of sweet potato and potato variations of bingke which have a low glycemic load (GL) value. GL is the glycemic load of a food after being consumed at a certain amount. The GL value is determined from the glycemic index (GI) value and the carbohydrate content per serving. The glycemic index is food categorization (low, medium, high) based on its speed in increasing glucose levels in the blood. Diabetes mellitus sufferers are advised to pay attention to food consumption based on food categories, especially those with low GI values. However, the amount consumed will also affect the increase in glucose levels in the blood, this is reflected in the GL value. This study was conducted using 10 healthy respondents aged 22 years, normal body mass index (BMI), normal fasting blood sugar, and not smoking. The results obtained by the variety of tuber bingke cakes (sweet potatoes and potatoes) have a high GI value category with a low GL consumption portion of 120 g (2 pieces). As a complement to the data, a survey was also carried out on 100 random respondents which showed that the type of bingke cake the variety of sweet potato was preferred and the number of consumption of one meal of bingke cake was two pieces.This amount can be recommended to be the amount of one consumption (one meal portion).
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 Aschida, Feliks Chu Junloi Ayudianty, Laras Billhaq, Sabila Meirizqina Boangmanalu, Tania Roitona 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 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 Hartanti, Lucky Maherawati, Maherawati Maherawati, Maherawati Mahyuddin, Masriani Marina, Aristawipana Marito, Yohanes Mastira, Susi Mia Sari Nabila, Syarifah Nabilah, Uray Ulfah Nada, Geri Nurhayati Nurhayati Nurmainah Nurmainah Oke Anandika Lestari Oke Anandika Letari Olivia Feny Pakanan, Janny Jovita Panjaitan, Pritania Selena Putra, Cahyo Purnama Putri, Alintianni Yolla Putri, Dea Malyana PUTRI, MARDIANA 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 Taneasy, Ian 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