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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 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 Jurnal Teknologi Pangan dan Industri Perkebunan Warta LPM Celebes Journal of Community Services Journal of Bioindustry Jurnal Dedikatif Kesehatan Masyarakat
Yohana Sutiknyawati Kusuma Dewi
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EVALUASI SENSORI YOGHURT DENGAN PENAMBAHAN KOMBUCHA LIANG TEH SARI JERUK SAMBAL Chairunnisa, Wafa; Dewi, Yohana Sutiknyawati Kusuma; Raharjo, Dwi
Jurnal Sains Pertanian Equator Vol. 15 No. 3
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v15i3.104218

Abstract

Yoghurt adalah produk fermentasi susu yang dibantu oleh bakteri asam laktat laktat (BAL) seperti Lactobacillus bulgaricus dan Streptococus thermopillus. Yoghurt susu sapi memiliki warna putih pucat dan aroma susu yang kuat, serta rasa yang sederhana. Penambahan kombucha pada pembuatan yoghurt berpotensi meningkatkan karakteristik sensori yoghurt. Kombucha liang teh sari jeruk sambal sudah diformulasikan dengan memiliki karakteristik warna kuning kemerahan. Tujuan dari penelitian ini yaitu untuk mendapatkan konsentrasi penambahan kombucha liang teh sari jeruk sambal terhadap karakteristik sensori yoghurt terbaik. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan satu faktor, yaitu penambahan kombucha liang teh sari jeruk sambal pada yoghurt dengan konsentrasi 5%, 10%, 15%, 20%, dan 25%. Karakteristik sensori yang diamati yaitu tekstur, warna, aroma, dan rasa. Hasil uji sensori dianalisis dengan metode Kruskal wallis. Penentuan perlakuan terbaik dilakukan dengan uji indeks efektivitas. Hasil penelitian menunjukkan bahwa yoghurt dengan penambahan 15% kombucha liang teh sari jeruk sambal dengan nilai sensori tekstur 2,87 (kental), nilai sensori warna 2,87 (kuning keemasan), nilai sensori aroma 3,40 (beraroma asam segar khas kombucha), dan nilai sensori rasa 3,77 (lebih asam khas kombucha).
EVALUASI SENSORI WHEY DENGAN SUPLEMENTASI KOMBUCHA LIANG TEH PONTIANAK Darmaniva, Marentina; Dewi, Yohana Sutiknyawati Kusuma; Sholahuddin, Sholahuddin
Jurnal Sains Pertanian Equator Vol. 15 No. 3
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v15i3.104222

Abstract

Whey merupakan hasil samping pengolahan keju yang memiliki potensi untuk dikembangkan sebagai produk pangan, namun pemanfaatannya masih terbatas akibat karakteristik sensori yang kurang disukai, terutama munculnya aroma dan rasa tidak diinginkan (off-flavor). Salah satu pendekatan untuk memperbaiki karakteristik sensori whey adalah melalui fermentasi menggunakan kombucha. Penelitian ini bertujuan untuk mengevaluasi karakteristik sensori whey dengan suplementasi kombucha Liang Teh Pontianak sebagai inovasi pemanfaatan bahan herbal lokal. Penelitian dilakukan menggunakan Rancangan Acak Kelompok (RAK) satu faktor, yaitu suplementasi kombucha Liang Teh Pontianak dengan enam taraf perlakuan (0%, 5%, 10%, 15%, 20%, dan 25%) dan empat ulangan. Uji sensori dilakukan secara deskriptif dengan skala 1–5 terhadap atribut warna, aroma, rasa, dan tekstur menggunakan 30 panelis. Data dianalisis menggunakan uji Kruskal Wallis pada taraf signifikansi 5% dan penentuan perlakuan terbaik dilakukan dengan uji indeks efektivitas. Hasil penelitian menunjukkan bahwa suplementasi kombucha Liang Teh Pontianak berpengaruh nyata terhadap seluruh atribut sensori whey. Perlakuan terbaik diperoleh pada suplementasi 20%. Penelitian ini menunjukkan bahwa kombucha Liang Teh Pontianak berpotensi digunakan untuk memperbaiki karakteristik sensori whey dan meningkatkan penerimaan produk.
EVALUASI SENSORI ES KRIM YANG DISUPLEMENTASI KOMBUCHA LIANG TEH PONTIANAK DENGAN SARI JERUK SAMBAL (Citrus microcarpa Bunge) Wei, A; Dewi, Yohana Sutiknyawati Kusuma; Sholahuddin, Sholahuddin
Jurnal Sains Pertanian Equator Vol. 15 No. 3
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v15i3.106523

Abstract

Es krim merupakan makanan penutup beku yang digemari oleh berbagai kalangan masyarakat. Seiring meningkatnya kesadaran akan pola hidup sehat, konsumen cenderung memilih produk pangan yang tidak hanya lezat dan menarik, tetapi juga memiliki manfaat fungsional bagi kesehatan. Penambahan bahan alami kaya antioksidan seperti kombucha liang teh Pontianak sari jeruk sambal berpotensi meningkatkan nilai fungsional es krim. Oleh karena itu, evaluasi sensori es krim suplementasi kombucha liang teh Pontianak sari jeruk sambal perlu dilakukan sebagai dasar pengembangan es krim fungsional yang tetap memenuhi preferensi sensori konsumen. Penelitian dilakukan menggunakan Rancangan Acak Kelompok (RAK) satu faktor, yaitu suplementasi kombucha Liang Teh Pontianak sari jeruk sambal dengan enam taraf perlakuan (0%, 5%, 10%, 15%, 20%, dan 25%) dan empat ulangan. Uji sensori dilakukan secara deskriptif dengan skala 1–5 terhadap atribut warna, aroma, rasa, tekstur, dan kesukaan keseluruhan menggunakan 30 panelis. Data dianalisis menggunakan uji Kruskal–Wallis pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa suplementasi kombucha liang teh Pontianak sari jeruk sambal meningkatkan intensitas warna kekuninggan, lebih beraroma kombucha, rasa lebih asam, namun menurunkan tekstru es krim menjadi agak kasar. Es krim suplementasi 15% paling disukai. Penelitian ini menukkan bahwa kombucha liang teh Pontianak sari jeruk sambal masih dapat diterima oleh konsumen.  
Mutu Glikemik Kue Bingke Variasi Umbi di Kota Pontianak Oke Anandika Lestari; Yohana Sutiknyawati Kusuma Dewi; Mardiana Putri
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).
Formulasi Snack Bar Penunda Lapar Dengan Berbagai Rasio Edamame dan Biji Labu Kuning: Karakteristik Sensori dan Kadar Lemak Muhammad Rizki Aimanulhaq; Yohana Sutiknyawati Kusuma Dewi; Lucky Hartanti
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 2 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/7e4s1g81

Abstract

A snack bar is a bar-shaped food product designed to meet nutritional needs and serve as a snack. This study used edamame and pumpkin seeds to enhance its nutritional value. The aim of this study was to examine the sensory characteristics and fat content of hunger-delaying snack bars formulated with different ratios of edamame and pumpkin seeds. Parameters observed included color, texture, taste, aroma, overall preference, and fat content. Five formulations were used: F0 (100%; 0%), F1 (75%; 25%), F2 (50%; 50%), F3 (25%; 75%), and F4 (0%; 100%). The results showed that the formulations significantly affected color and texture, but were not significantly different in terms of taste, aroma, or overall preference. Fat content was also not significantly affected, ranging from 50.88% to 52.38%. The analysis yielded an average value for color attributes of 2.10–2.97 (slightly yellowish-brown), taste 2.73–3.07 (slightly sweet – sweet), aroma 2.27–2.93 (slightly caramel-like), texture 1.77–2.67 (not hard–slightly hard), and overall preference 3.30–3.80 (liked).
Pemanfaatan Tepung Cangkang Kerang Simping (Amusium pleuronectes) sebagai Pensubstitusi Tepung Terigu dalam Pembuatan Mantau Neli Muflihah; Yohana Sutiknyawati Kusuma Dewi; Oke Anandika Lestari
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 2 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/5hpv6m74

Abstract

Bread is a food made from wheat flour and water that is fermented with yeast. In Indonesia, bread has been varied in shape, taste, color, and variety, one of which is mantau. Mantau is rich in nutrients, including protein, carbohydrates and fat, but the calcium content of mantau is still low. Utilization of scallop shell waste in the form of flour as a natural source of calcium in making mantau. This study aimed to obtain the concentration of wheat flour substitution with scallop shell flour needed to produce mantau with the best physicochemical and sensory characteristics. This study used a one-factor Randomized Group Design (RAK), namely scallop shell flour consisting of six levels, namely 0%, 5%, 10%, 15%, 20%, 25% of total flour. The results showed that 5% concentration produced the best sensory characteristics, namely color 3.20 (white), aroma 1.83 (not fishy), texture 3.53 (soft), taste 2.57 (slightly sweet) and overall liking 3.60 (like), and the best physicochemical characteristics with a moisture content value of 31.31% and expandability of 111.41%.
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 Syarifah Nabila; Oke Anandika Lestari; Yohana Sutiknyawati Kusuma Dewi
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.
ANTIDIABETES ACTIVITY AND SENSORY OF TAPAK DARA LEAF TEA (Catharanthus roseus L.) IN VARIOUS TYPES OF SWEETENERS Gian Melinda Saputri; Oke Anandika Lestari; Yohana Sutiknyawati Kusuma Dewi
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.
FUNCTIONAL AND SENSORY CHARACTERISTICS OF SOURSOP TISANE (ANNONA MURICATA L) IN VARIOUS TYPES OF SWEETENERS Vonny Fabiola; Oke Anandika Lestari; Yohana Sutiknyawati Kusuma Dewi
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.v7i2.2131

Abstract

Functional drinks are drinks that not only provide benefits for the body, but can also be enjoyed well when consumed. One of the functional drinks that has a good reputation among the general public is tea. Tea is the most frequently consumed drink and is generally followed by the addition of sweeteners to enhance the flavor. Soursop leaf tea is known to have bioactive content that is beneficial for health. This study aims to determine the effect of several types of sweeteners added to the physicochemical and sensory characteristics of soursop leaf tea functional drinks. This study design used a Completely Randomized Design (CRD) with 1 factor, namely the type of sweetener with 1 level of treatment, namely 4 types of sweeteners (sucrose (F1), kelulut honey (F2), commercial honey (F3), and stevia (F4)) and 1 unsweetened control (F0) with 5 repetitions each so that there were 25 experimental units. The data obtained were analyzed using Analysis of Variance (ANOVA) and continued with the Honestly Significant Difference (HSD) test at the 5% level. Sensory data were conducted using descriptive scoring test and data were analyzed using Kruskal Wallis method. The average anti alpha amylase activity ranged from 45.41% to 62.25%. Antioxidant activity ranged from 52.86% to 64.04%. Total phenolics contained in the sample ranged from 146.33 mg GAE/g to 188.26 mg GAE/g. The pH of the sample ranged from 4.41 to 5.91. While the TPT of the sample ranged from 0.68°brix to 7.64°brix. The results also showed that the sensory attributes of the five types of samples had different characteristics. Soursop leaf tea drink using kelulut honey as a sweetener has the best functional characteristics (antioxidants and anti alpha amylase), but has a low overall acceptance rate.
STUDY OF SEROJA FUNCTIONAL DRINK (LEMONGRASS-ROSELLA-GINGER) ON THE ADDITION OF VARIOUS TYPES OF SWEETENERS Plaviana Emelda; Oke Anandika Lestari; Yohana Sutiknyawati Kusuma Dewi
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.v7i2.2132

Abstract

Minuman fungsional Seroja merupakan minuman herbal yang telah diformulasikan dengan rasio serai:rosella:jahe 1:2:1. Akan tetapi, untuk lebih dapat diminati diperlukan penambahan pemanis terutama yang berpotensi meningkatkan efek fungsionalnya. Penelitian ini dilakukan untuk mendapatkan pengaruh jenis pemanis terhadap karakteristik fisikokimia dan sensori minuman fungsional berbasis serai (Cymbopogon citratus), rosella (Hibiscus sabdariffa Linn.), dan jahe (Zingiber officinale Rosc.) atau Seroja. Penelitian ini menerapkan Rancangan Acak Lengkap (RAL) yang tersusun atas 5 taraf perlakuan. Perlakuan yang digunakan dalam penelitian ini adalah penambahan pemanis: sukrosa, madu kelulut, stevia dan madu komersial, serta kontrol tanpa pemanis dengan 5 replikasi. Parameter penelitian meliputi warna, pH, TPT, antioksidan, fenol dan anti α-amilase. Parameter sensori akan dilakukan dengan menggunakan uji deskriptif skoring (Skoring Test) dan data yang diperoleh dianalisis dengan metode Kruskall Wallis. Hasil penelitian menunjukkan bahwa penambahan berbagai jenis pemanis pada minuman fungsional Seroja mempengaruhi karakteristik fisikokimia (pH, TPT, warna L*, a*, b*, antioksidan, fenol, anti α-amilase) dan karakteristik sensori (warna, rasa, kesukaan keseluruhan), namun berpengaruh tidak nyata terhadap sensori tekstur dan aroma. Aplikasi penambahan jenis pemanis madu kelulut pada minuman fungsional Seroja memiliki efek fungsional terbaik, yaitu aktivitas antioksidan 81,16% dan aktivitas anti α-Amilase 29,70%.
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 Chairunnisa, Wafa Darmaniva, Marentina deviantika, deviantika Dewi, Theresia Oktavia Triprastika 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 Florentina, Devi Viola Gian Melinda Saputri Govinda Anggita Fortin Hanafie, Hadriana Hanni Tuhuteru Hasbullah Hasbullah Hasbullah Heni Pujiastuti Himan, Rusina Ifwarisan Defri Janny Jovita Pakanan 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 Maherawati, Maherawati Mahyuddin, Masriani Mardiana Putri Marina, Aristawipana Marito, Yohanes Maryanto - Mastira, Susi Mia Sari Muhammad Rizki Aimanulhaq Nabilah, Uray Ulfah Nada, Geri Neli Muflihah Nurhayati, Nurhayati Nurmainah Nurmainah Oke Anandika Lestari Oke Anandika Letari Oktavianti, Naya Elva Olivia Feny Panjaitan, Pritania Selena Plaviana Emelda Putra, Cahyo Purnama Putri, Alintianni Yolla Putri, Dea Malyana Rafika Suci Rahmah, Maulia Rahmidiyani Reni Septiana Rokhaenah, Siti Rumbiak, Rein Edward Yohanes Salsabhilla, Keisya Aura Saputri, Gian Melinda Sari, Sandytia Permata Sherlirianti Sherlirianti Sholahuddin Sholahuddin - Siahaya, Griennasty Clawdya Siti Fauziah Sri Wahyuni Suko Priyono Sumiyati Tuhuteru Surachman Surachman Syafitri, Dhea Syamsi, Wisi Wilanda Syarifah Fatimah Humaira Syarifah Nabila Syarifah Zahrah Tabo, Opapur Tabuni, Endius Taneasy, Ian Th. Candra Wasis Agung Sutignya Thomas Candra Wasis Agung Tri Rahayuni Ubi Mekar Ulfa, Dian Urai Suci Yulies Vitri Indrawati Utami, Dwi Vonny Fabiola Wei, A Wenda, Benius Wenda, Endison Widadi Padmarsari Soetignya Winda Rahmalia Wisi Wilanda Wisi Wilanda Syamsi Yohanes Marito