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All Journal ASAWIKA: Media Sosialisasi Abdimas Widya Karya Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) Journal of Global Pharma Technology Teknologi dan Industri Pertanian Indonesia Journal of Farming and Agriculture
Fadjar Kurnia Hartati
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PKM KRUPUK AMPAS TAHU DI DESA MEDOKAN SEMAMPIR Fadjar Kurnia Hartati; Meithiana Indrasari; Arlin Besari Djauhari; Fedianty Augustinah
Asawika : Media Sosialisasi Abdimas Widya Karya Vol 4 No 2 (2019): Desember: Asawika
Publisher : LPPM Unika Widya Karya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (378.697 KB) | DOI: 10.37832/asawika.v4i2.24

Abstract

Kegiatan pengabdian ini bertujuan untuk membantu memberikan solusi pada beberapa permasalahan yang dihadapi oleh ibu Yeni Indah S. sebagai pemilik usaha produktif krupuk yang berada di Desa Medokan Semampir, Kecamatan Sukolilo Kota Surabaya. Metode pelaksanaan Program Kemitraan Masyarakat (PKM) berorientasi kepada solusi dari permasalahan yang disepakati bersama, ada 4 hal yaitu peningkatan manajemen Mitra, peningkatan teknologi, peningkatan produksi dan pengembangan akademis. Hasil kegiatan PKM ini adalah Mitra dapat membuat ampas tahu basah menjadi tepung ampas tahu kering, yang selanjutnya tepung ampas tahu dapat digunakan sebagai pengganti tepung terigu dalam pembuatan kerupuk, mampu melakukan pemasaran dan cara menghitung keuntungan sebuah bisnis secara sederhana. Berdasarkan hal tersebut di atas diharapkan Mitra di Medokan Semampir bisa menambah ekonomi/penghasilan rumah tangga dengan tanpa meninggalkan rumah terlalu lama, sehingga kehidupannya lebih sejahtera. Kata kunci: Ampas, tahu, krupuk, Medokan
Antioxidant Activitvity and Immunomodulator of Indonesia Black Rice(Oryza sativa L. indica) Extract Fadjar Kurnia Hartati
Journal of Global Pharma Technology .
Publisher : Journal of Global Pharma Technology

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Abstract

The aim of this study to explore the foodstuffs potentially as an immunomodulator for use of synthetic immunomodulatory in the long term, in addition to considering also has negatively affect to the organs. The materials normally used as an immunomodulator is a substance containing phenol and flavonoid that has antioxidant activity. One of them is Indonesia black rice. This study was performed by in vitro test so that the samples that tested were in the extract form. Extracts were tested were ethanol and water extract of black rice. The use of water as a solvent extract because the sample is food, While ethanol is also used because ethanol is not toxic and the compounds present in black rice are also polar so polar that they can be used in dissolving polar and semi-polar compounds. Each extract was measured levels of phenol, antioxidant activity and its effects on lymphocyte proliferation (as an organ where immune cells produced). The treatment was health control, pain control, 50,100 and 200µg/ml. The results showed that ethanol extract of black rice and water containing phenol compound and has activity as an antioxidant, it also very potential as immunomodulators because the extract can increase lymphocyte proliferation.Keywords: immunomodulator, ethanol, water, Indonesia black rice.
Sifat Kimia dan Organoleptik Brownies Kukus dari Proporsi Tepung Mocaf dan Terigu Sutrisno Adi Prayitno; Restu Tjiptaningdyah; Fadjar Kurnia Hartati
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 10, No 1 (2018): Vol.(10) No.1, April 2018
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (682.846 KB) | DOI: 10.17969/jtipi.v10i1.10162

Abstract

The purpose of this research is to know the response of mocaf flour and wheat flour ratio to the chemical and organoleptic properties of steamed brownies cake. The research method used is experimental method, using Completely Randomized Design with 1 factor and 5 repetition, that are the ratio factor of mocaf flour and wheat flour are 5 levels, so the total replication becomes 25 times. The results showed that the ratio of mocaf and wheat flour did not have a significant effect on water content but had a very significant effect on crude fiber content. While the ratio of mocaf and wheat flour have no significant effect on organoleptic taste, color and flavor but have a very real effect on the tenderness of steamed brownies cake. The results of effectiveness test of mocaf and wheat flour efficacy ratio of 40:60 is the best treatment with the result value of 0.72 whereas the lowest treatment is the treatment of mocaf and wheat flour ratio of 100:0 with the result value of 0.37.
Wheat Bran Substitution and Different Soaking Time on Chemical and Organoleptic Quality Chocolate Chip Cookies Gabriele Nathania Poentoadji; Fadjar Kurnia Hartati
Demeter: Journal of Farming and Agriculture Vol. 1 No. 2 (2023): November 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i2.188

Abstract

Cookies are a popular snack enjoyed by many people. One of the favored cookie types is chocolate chip cookies. Cookies are made from flour, eggs, fat, sugar, water, and salt. Wheat flour itself is made from wheat which has high fiber. The addition of wheat bran in making cookies is considered to be a good source of fiber. So, cookies can be a healthy food. This study aimed to determine the substitution concentration and soaking time on the chemical and organoleptic quality of chocolate chip cookies. The research used a randomized block design with 2 different wheat bran flour concentrations and soaking times of 5, 10, and 25 minutes each. The results showed that the soaking time had no significant effect on the crude fiber content and water content of chocolate chip cookies, but had a very significant effect on the protein content. An organoleptic test based on Friedman showed that the substitution of wheat bran flour and different soaking times significantly affected the parameters of taste, aroma, and mouthfeel. The best treatment was chocolate chip cookies with 25 grams of wheat bran flour substitution and 5 minutes of soaking time with the highest Yield Value (NH) of 0.45 with the criteria of protein content 5.650%, water content 2.352%, crude fiber content 3.287%, taste 4, 09 (like), aroma 3.63 (rather like), mouthfeel 3.44 (rather like).
Influence of Robusta Coffee (Coffeea Canephora) Waste Type and Coffee Waste Substitution on Chemical and Organoleptics of Roasted Brownies Arzetha ragilia Novita; Fadjar Kurnia Hartati
Demeter: Journal of Farming and Agriculture Vol. 1 No. 2 (2023): November 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i2.225

Abstract

Most Indonesians choose robusta as a coffee that is often consumed, one type of robusta that is often consumed is arjuna and temanggung. With the increase in coffee consumption, there will also be a lot of coffee grounds left. Coffee has a distinctive aroma coffee also has several contents which include several flavonoid compounds and other chemical compounds. So that coffee grounds can still be utilized, one of which is as a substitute for cocoa powder in baked brownies. The purpose of this study was to determine the type of robusta coffee grounds and the best coffee grounds substitution on chemistry and organoleptic. This study used a Completely Randomized Design (CRD) which was arranged with factorial and consisted of two factors, namely robusta arjuno coffee and robusta temanggung with each concentration of 15 g, 22.5 g, 30 g per treatment. The results showed that the type of interaction effect of robusta coffee grounds with coffee grounds substitution had no significant effect on moisture content, ash content and fiber content. Organoleptic test based on Kruskal Wallis showed that the addition of coffee grounds did not significantly affect the parameters of color, aroma, taste and tenderness. The best treatment for brownie products is 30 g robusta arjuno coffee grounds with treatment code (R1A3), with the highest Result Value (NH) of 0.577. And has a non-parametric criteria value of aroma 4.90 (neutral), fiber 9.08%, water 9.08%, tenderness 4.96 (neutral), ash 2.80%, taste 5.32 (somewhat like), color 5.29 (somewhat like).
PHYSICOCHEMICAL AND ORGANOLEPTIC QUALITY ANALYSIS OF GLUTEN-FREE WET NOODLES BASED ON SORGUM FLOUR ( SORGHUM BICOLOR L. MOENCH) Daniel Eka Bekti Saputra; Fadjar Kurnia Hartati; Adhania Andika Prayudanti
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 2 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.18459634

Abstract

Dependence on wheat flour in Indonesia encourages efforts to develop local food ingredients such as sorghum which has a low glycemic index and high antioxidant content. However, the absence of gluten causes sorghum noodle dough to be less flexible and easily broken, so natural binding agents such as apple peel puree containing pectin, soluble dietary fiber, and polyphenols are needed to improve the dough structure. This study aims to analyze the physicochemical and organoleptic qualities of gluten-free wet noodles using sorghum flour as the main ingredient and the addition of apple peel puree as a source of fiber and bioactive compounds. The study used a quantitative laboratory experimental method with a Completely Randomized Design (CRD) consisting of 4 levels of sorghum flour/ S and apple peel puree/ P formulation treatments (S1P1 90:10, S2P2 80:20, S3P3 65:35, S4P4 50:50) with three replications. The parameters observed included protein content, crude fiber content, noodle flexibility, and organoleptic tests (color, aroma, taste, texture). All data were analyzed using ANOVA, if there was a significant or very significant difference, further testing was carried out. Parametric data using BNT/BNJ/Duncan depending on the KK value, while non-parametric data using Kruskal Walis test followed by effectiveness test. The results showed that the S1P1 treatment (90% sorghum flour: 10% apple peel puree) was the best treatment based on the effectiveness test with the highest yield value (NH) of 0.72. This treatment produced wet noodles with characteristics of 10.42% protein content, 1.51% crude fiber content, and tensile strength value of 0.84 N, and organoleptically preferred by panelists in the parameters of color (4.29), aroma (3.66), taste (4.49), and elasticity (4.39).
PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CRISPY ALMOND PRODUCTS WITH PUMPKIN FLOUR SUBSTITUTION Pamela Felita Tjendra; Yuyun Yuniati; Fadjar Kurnia Hartati
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

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Abstract

Pumpkin flour has the potential to be used as a substitute for wheat flour due to its high fiber and micronutrient content. This study aims to analyze the effect of pumpkin flour substitution on the physicochemical and sensory characteristics of almond crispy and to determine the best formulation. The study used a single-factor Completely Randomized Design with five substitution levels (0%, 30%, 40%, 50%, and 70%) and three replications. The parameters observed included moisture content, ash content, fiber content, and organoleptic tests (color, taste, aroma, and texture). Data were analyzed using ANOVA and the Kruskal–Wallis test . The results showed that pumpkin flour substitution significantly affected fiber content and sensory attributes, but did not significantly affect moisture and ash content. Increasing the proportion of pumpkin flour increased fiber content but tended to decrease panelists' preference level. Based on the effectiveness test, the formulation with 70% pumpkin flour substitution produced the best combination of chemical and sensory qualities, so it has the potential to be developed as a high-fiber functional food product.
THE EFFECT OF THE USE OF ARROWUT STARCH AND SATURATED LEAF EXTRACT ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF ICE CREAM Yastari Mufidah Rijanti; Kejora Handarini; Fadjar Kurnia Hartati; Erna Nursiyah Tanoyo
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

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Abstract

sweet taste , soft texture, and refreshing cold sensation. This study aims to examine the effect of variations in the concentration of arrowroot starch and katuk leaf extract on the physicochemical and organoleptic properties of ice cream. The study used a quantitative experimental method with a one-factor Completely Randomized Design (CRD), consisting of four treatments: P1 (22.5 % : 2.5%), P2 (20%: 5%), P3 (17.5%: 7.5%), and P4 (15%: 10%), each repeated three times. Ice cream making includes preparation of ingredients, boiling, mixing thickener, cooling, stirring, and freezing. Observed variables include melting speed, overrun, protein content , fat, total solids, polyphenols, as well as organoleptic tests of color, aroma, taste, and texture. Data analysis was carried out using ANSIRA, significant difference test (LSD/LSD/Duncan), Kruskal-Wallis test for organoleptic, and effectiveness test to determine the best treatment. The results showed that variations in the concentration of arrowroot starch and katuk leaf extract had a significant effect (p < 0.05) on the melting speed, polyphenol, protein, fat, and total solids levels, but did not have a significant effect (p > 0.05) on the overrun and texture values. Organoleptic tests showed that all treatments were in the neutral category. The best treatment was P4 (15% arrowroot starch: 10% katuk leaf extract) with the highest yield value (NH) of 0.86, melting speed of 1.30 g/minute, protein 4.53%, fat 2.08%, total solids 33.89%, polyphenols 2.27%, and color 3.30, aroma 3.76, taste 3.40, and texture 3.58 (neutral). This study shows that the combination of arrowroot starch and katuk leaf extract can produce functional ice cream with high nutritional value and sensory quality acceptable to consumers.
Co-Authors Arlin Besari Djauhari Arzetha ragilia Novita Daniel Eka Bekti Saputra Erna Nursiyah Tanoyo Fedianty Augustinah Gabriele Nathania Poentoadji Kejora Handarini Meithiana Indrasari Pamela Felita Tjendra Prayudanti, Adhania Andika Restu Tjiptaningdyah Sutrisno Adi Prayitno Yastari Mufidah Rijanti Yuyun Yuniati