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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Jurnal AGROTEKNOLOGI Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Journal of Tropical AgriFood Bakti Cendana: Jurnal Pengabdian Masyarakat Jurnal Abadimas Gorontalo Jurnal Teknologi Pendidikan : Jurnal Penelitian dan Pengembangan Pembelajaran JAGO TOLIS : Jurnal Agrokompleks Tolis
Yuvita Lira Vesti Arista
Universitas PGRI Banyuwangi
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Social Sciences Transportation Other

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PELATIHAN PEMBUATAN KEJU MOZARELLA BERBASIS SUSU KAMBING ETAWA DI DESA WISATA GOMBENGSARI-BANYUWANGI Arista, Yuvita Lira Vesti; Chastelyna, Agnes Juniarti; Nofiyanti, Sri Handayani; da Costa Moniz, Joana Paula Gerabella; Hutabarat, Michael Alexander
Jurnal Abdimas Gorontalo (JAG) Vol 8 No 1 (2025): Jurnal Abdimas Gorontalo (JAG), Mei 2025
Publisher : UPPM Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jag.v8i1.1461

Abstract

Desa wisata Gombengsari Kecamatan Kalipuro Kabupaten Banyuwangi merupakan salah satu daerah yang banyak menghasilkan komoditi hasil pertanian, perkebunan, ataupun peternakan dengan kualitas dan kuantitas yang tinggi. Salah satu komoditi hasil peternakan unggulan di Desa Wisata Gombengsari adalah susu kambing etawa. Susu kambing etawa yang diproduksi di daerah tersebut belum diolah menjadi produk dan hanya dijual ke pedangang pengepul dengan harga yang relative rendah. Guna meningkatkan nilai jual susu kambing etawa peternak yang ada di wilayah Gombengsari perlu dilakukan upaya pengolahan dan diversifikasi produk salah satunya dengan mengolahnya menjadi keju Mozzarella yang diolah dengan metode pengasaman (penambahan asam sitrat). Pelatihan pengolahan keju Mozzarella di Desa Wisata Gombengsari mendapat respon positif dari mitra yang merupakan produsen susu kambing sekaligus POKDARWIS (Kelompok Sadar Wisata) yang ada di area tersebut. Pelatihan pembuatan keju diharapkan dapat dapat membantu dalam diversifikasi produk. Dengan tersedianya produk keju mozarella di Rumah Digital Desa Gombengsari diharapkan juga mampu menarik wisata baik dari mancanegara maupun dalam negeri.
Level Perception of Elementary School Students Towards Food in The School Environment of Banyuwangi Public Elementary School 2 Tukang Kayu Utami, Arfiati Ulfa; Setyawan, Bagus; Chastelyna, Agnes Juniarti; Arista, Yuvita Lira Vesti; Ulfa, Rosiana
Jurnal Teknologi Pendidikan : Jurnal Penelitian dan Pengembangan Pembelajaran Vol. 9 No. 1 (2024): Januari
Publisher : UNDIKMA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jtp.v9i1.9898

Abstract

Elementary school students' understanding of healthy food is very important because this will have an impact on the health of students and the school environment. This study aims to measure the extent to which students' perceptions of snacks in the school environment at SD Negeri 2 Tukang Kayu Banyuwangi. This research used survey method. The subjects in this study were 50 fifth grade students of SD Negeri 2 Tukang Kayu Banyuwangi. The research instrument was a questionnaire or questionnaire sheet. The analysis used is descriptive qualitative. The results of student perceptions obtained 72% of students can understand healthy snacks in the school environment.
Nutritional enrichment from Bali sardinella (Sardinella lemuru) head meal in fish crackers as emergency food: Pengayaan nutrisi dari tepung kepala lemuru (Sardinella lemuru) pada fish crackers sebagai pangan darurat Mutamimah, Dewi; Arista, Yuvita Lira Vesti; Untari, Dewi; Liasari, Ade
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 12 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(12)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i12.59233

Abstract

Bencana alam yang sering terjadi di Indonesia, yaitu banjir bandang, angin tornado, tanah longsor, letusan gunung api, gempa bumi dan tsunami sehingga dapat memutus akses terhadap sarana dan prasarana untuk memenuhi kebutuhan sandang dan pangan. Pangan darurat merupakan sebuah alternatif yang dibutuhkan untuk korban bencana alam karena memiliki sifat daya simpan yang lama dan tinggi akan nutrisi. Crackers termasuk ke dalam kategori pangan darurat karena memiliki masa simpan lama dan mudah sekali dalam pengankutannya (transportasi). Tujuan dari penelitian ini adalah untuk menentukan penambahan konsentrasi terbaik tepung kepala ikan lemuru berdasarkan karakteristik gizi fish crackers sebagai pangan darurat. Metode yang digunakan adalah rancangan acak lengkap (RAL) dengan 5 perlakuan penambahan tepung kepala lemuru, yaitu: 0, 5, 10, 15 dan 20%. Analisis data menggunakan analysis of variance (ANOVA) dan color reader untuk analisis warna. Hasil penelitian terbaik, yaitu pada penambahan 5% tepung kepala ikan lemur pada fish crackers meliputi analisis proksimat yang terdiri dari kadar air 4.93±0.46, protein 12.81±0.25, lemak 11.43±0.59, abu 5.19±0.59, karbohidrat 65.64±0.99, kadar serat pangan 4.03±0.01 dan analisis warna terdiri dari lightness (L) 58.15±0.07, A 11.00±0.00, dan B 27.15±0.07. Secara keseluruhan, penelitian ini memberikan informasi mengenai komponen gizi yang bernilai dari tepung kepala lemuru pada fish crackers.
Profil Organoleptik Kopi Arabika dan Robusta Berdasarkan Variasi Teknik Pascapanen Khairunnisa, Anita; Muttaqin, Muhammad Ihsan Zaenal; Hadetata, Satria; Arista, Yuvita Lira Vesti; Asfianti, Asti
JAGO TOLIS : Jurnal Agrokompleks Tolis Vol 6 No 1 (2026): Oktober 2025 - Januari 2026
Publisher : Universitas Madako Tolitoli

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56630/jago.v6i1.1199

Abstract

Kopi merupakan komoditas perkebunan strategis yang kualitas sensorinya sangat dipengaruhi oleh perlakuan pascapanen. Perbedaan karakteristik kimia antara Coffea arabica dan Coffea canephora (Robusta) menyebabkan respons yang berbeda terhadap teknik pengolahan, sehingga pemilihan metode pascapanen menjadi krusial untuk menghasilkan mutu sensori optimal. Penelitian ini bertujuan untuk mengevaluasi pengaruh empat teknik pascapanen—natural, honey, semi-washed, dan wine process terhadap profil organoleptik kopi Arabika dan Robusta. Uji organoleptik dilakukan dengan metode cupping berdasarkan standar Specialty Coffee Association (SCA) terhadap atribut aroma, flavor, keasaman, body, aftertaste, dan skor keseluruhan. Data dianalisis menggunakan ANOVA dua arah dan uji lanjut Tukey HSD. Hasil penelitian menunjukkan bahwa wine process menghasilkan skor tertinggi pada Arabika (keasaman 8,80; flavor 8,70; aroma 8,60; overall 8,55), yang berbeda signifikan dibanding metode lain dan mencerminkan kompleksitas flavor dengan aftertaste panjang. Pada Robusta, metode yang sama meningkatkan skor sensori secara signifikan (overall 7,50), menjadikannya lebih kompetitif untuk kategori fine Robusta. Honey process menghasilkan profil seimbang dengan cita rasa manis alami, natural process menonjolkan aroma fruity, sedangkan semi-washed memberikan rasa yang kurang kompleks. Temuan ini menegaskan bahwa pemilihan teknik pascapanen yang sesuai varietas mampu mengoptimalkan potensi sensori kopi, sekaligus memberikan rekomendasi praktis bagi pengembangan kopi specialty di Indonesia. Keywords: Arabica, Robusta Coffee, Postharvest Techniques, Wine Process, Sensory Test.
Training On Organic Household Waste Processing And Aquaponic Production In Grand Watu Dodol Banyuwangi Arista, Yuvita Lira Vesti; Khairunnisa, Anita; Santos , Jonio dos; Iid Mufaidah; Harsanti, Restiani Sih; Chastelyna, Agnes Juniarti; Mahesvara, Titah
Bakti Cendana Vol 9 No 1 (2026): Bakti Cendana: Jurnal Pengabdian Masyarakat
Publisher : LPPM Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32938/bc.v9i1.10749

Abstract

Grand Watu Dodol (GWD) is one of the major tourist destinations in Banyuwangi Regency and attracts a large number of visitors. Tourism activities in the GWD area are accompanied by various trading activities, which inevitably generate organic waste. This waste mainly consists of food residues from visitors, including fruit and vegetable scraps, leftover rice, and uneaten side dishes. At present, this waste is disposed of only at temporary waste disposal sites (TPS), resulting in environmental problems such as unpleasant odors and limited waste-handling capacity.Organic waste generated in the GWD area has considerable potential to be utilized as raw material for compost production and as a growing medium in aquaponic systems or BUDIKDAMBER (Fish Cultivation in Buckets). Leftover rice, fruits, and vegetables can be processed into compost with the assistance of maggot larvae, while root and stem residues can be used as planting media in aquaponic or BUDIKDAMBER systems. Composting not only produces organic fertilizer but also generates maggot larvae that can be utilized as poultry feed. In addition, aquaponic systems can produce vegetables and fish as by-products, which may contribute to nutritional fulfillment and provide additional income for local business actors operating in the Grand Watu Dodol tourist area.
Chemical Content Evaluation of Peaberry Robusta Green Bean Using FT NIRS Method Bagus Setyawan; Yuvita Lira Vesti Arista; Arfiati Ulfa Utami
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 1 (2025): February 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i1.202-214

Abstract

Mount Ijen is a prominent region for peaberry Robusta coffee beans, which has entered international markets. Accurate real-time estimation of its chemical components is crucial for export activities. This study evaluated moisture content, lipid, and caffeine in Robusta peaberry coffee beans from Ijen using FT-NIRS (Fourier Transform – Near Infrared Spectroscopy). A total of 50 samples were scanned in triplicate, generating 150 spectral data points. The data were optimized for wavelength selection and pre-treated using Standard Normal Variate Transformation (SNV), Second Derivative (dg2), Multiplicative Scatter Correction (MSC), and normalization. Results showed that FT-NIRS proved effective for rapid and accurate estimation of these components. The best calibration model used Kubelka-Munk transformation with dg2 pre-treatment in the 1000-2500 nm wavelength range. Optimal Partial Least Squares (PLS) factors were PLS 4 for lipid content (R2 = 0.98, SEP = 0.013%, SEC = 0.012%, CV = 0.81, RPD = 2.03, consistency = 95.21%), PLS 5 for moisture content (R2 = 0.94, SEP = 0.014%, SEC = 0.014%, CV = 0.80, RPD = 4.88, consistency = 101.02%), and PLS 5 for caffeine content (R2 = 0.94, SEP = 0.014%, SEC = 0.014%, CV = 0.80, RPD = 4.88, consistency = 101.02%). Keywords: Absorbance, Caffeine, Lipid, Moisture Content, Pre-Treatment.
Development and nutritional evaluation of crackers fortified with yellowstripe scad (Selaroides leptolepis) whole powder as a functional food for stunting prevention Arista, Yuvita Lira Vesti; Noviyanti, Sri Handayani; Hutabarat, Michael Alexander; Mutamimah, Dewi; Moniz, Joana Paula Gerabella Da Cozta
Journal of Tropical AgriFood Vol 8 (2026): Special Issue 1, The 3rd International Conference on Food Technology and Nutrition (IC
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.5.2026.26727.77-86

Abstract

Yellowstripe Scad (Selaroides leptolepis) has potential as a fortificant to enhance the nutritional quality of crackers. The incorporation of yellowstripe scad whole fish powder not only improves the nutrient content but also reduces processing waste. Fish-based crackers can serve as dietary food products, nutrient-dense snack alternatives, and supplementary foods to support stunting prevention. This study aimed to evaluate the nutritional composition (moisture, lipid, dietary fiber, protein, and ash content) and physical quality (texture) of fish crackers. The experiment was designed using a Completely Randomized Design with a single factor, namely, the addition of yellowstripe scad whole powder (SFF) at six levels: 0, 3, 6, 9, 12, and 15%. The data obtained were analyzed using Analysis of Variance, followed by Duncan’s Multiple Range Test to determine significant differences. The results revealed that the addition of yellow stripe scad whole powder significantly affected (p<0.05) the physicochemical properties of the yellow stripe scad crackers. Crackers with 15% yellowstripe scad whole powder exhibited the highest protein, lipid, and ash contents of 18.5, 8.97, and 8.97%, respectively. Meanwhile, the addition of 3% yellowstripe scad whole powder produced crackers with the most desirable moisture content, dietary fiber, and texture characteristics of 3.59%, 3.87%, and 1,101 N/cm², respectively.
The effect of carboxymethyl cellulose and glycerol addition on the biodegradability of cassava starch-based biofilms Munfarida, Siti; Simamora, Gevbry Ranti Ramadhani; Arista, Yuvita Lira Vesti; Imani, Syarifah Aulia Rahmah; Firdaus, Rizqi Alreza Cahaya; Naibaho, Lasma Barbara
Journal of Tropical AgriFood Vol 8 (2026): Special Issue 1, The 3rd International Conference on Food Technology and Nutrition (IC
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.5.2026.26720.44-50

Abstract

The growing concern over plastic pollution has accelerated the development of biodegradable packaging materials derived from natural polymers. Cassava starch has been widely studied as a potential raw material because of its abundance and biodegradability. However, its properties are often modified with additives such as carboxymethyl cellulose (CMC) and glycerol to improve film performance, which may influence its biodegradation. This study aimed to investigate the effects of different concentrations of CMC and glycerol on the biodegradability of cassava starch-based biofilms. Biofilms were prepared using three levels of cassava starch (5, 10, and 15 g), three concentrations of CMC (1, 2, and 3%), and three levels of glycerol (6, 9, and 12 mL). Thebiodegradability test was performed using the soil burial method for seven days, with weight loss as the primary parameter.The results showed that all biofilm samples achieved more than 60% degradation within seven days, thus meeting the Indonesian National Standard (SNI) for biodegradability. At low starch concentrations (5 g), the addition of higher CMC and glycerol levels reduced biodegradability due to matrix compaction and reduced porosity. At 10 g starch, biodegradability was more stable, with several formulations reaching 100% degradation by day seven. The highest starch concentration (15g) yielded the best results, with nearly all formulations reaching complete biodegradation, supported by sufficient substrate availability and synergistic interactions betweenCMC and glycerol. Overall, the findings indicate that starch concentration plays a dominant role, whereas excessive CMC and glycerol can slow degradation by limiting microbial accessibility.
Co-Authors Agnes Juniarti Chastelyna Agnes Juniarti Chastelyna, Agnes Juniarti Anita Khairunissa Arfiati Ulfa Utami Asfianti, Asti Bagus Setyawan Ciciolini Sidabutar, Elizabeth Desfelia da Costa Moniz, Joana Paula Gerabella Dewi Mutamimah Firdaus, Rizqi Alreza Cahaya Gevbry Ranti Ramadhani Simamora Hadetata, Satria Harsanti, Restiani Sih Hendrik Vicarlo Saragih Imani, Syarifah Aulia Rahmah Khairunnisa, Anita Kumalaningrum, Amalia Nur Liasari, Ade Mahesvara, Titah Michael Alexander Hutabarat Moniz, Joana Paula Gerabella da Costa Moniz, Joana Paula Gerabella Da Cozta Mukhammad Fauzi Munfarida, Siti Muttaqin, Muhammad Ihsan Zaenal Naibaho, Lasma Barbara Nofiyanti, Sri Handayani Noviyanti, Sri Handayani Rosiana Ulfa Santos , Jonio dos SETYAWAN, BAGUS Yongki Christandi Batubara Yuli Witono