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All Journal Pelita Perkebunan agriTECH Jurnal Agro Industri Perkebunan Jurnal Pengabdian Masyarakat AbdiMas Jurnal Mutu Pangan : Indonesian Journal of Food Quality ASEAN Journal of Community Engagement Responsive: Jurnal Pemikiran dan Penelitian Administrasi, Sosial, Humaniora dan Kebijakan Publik Indonesian Journal for Social Responsibility Journal of Food Technology and Health Jurnal Ilmu Ekonomi dan Sosial (JIES) Jurnal Pengabdian Pada Masyarakat Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE)
Nurul Asiah
Master Student of Magister Program on Chemical Engineering Department of Chemical Engineering Faculty of Engineering Diponegoro University
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Textural evaluation of sausages as affected by partial meat substitution using okara tempe Ramadhan, Kurnia; Eka Rada, Febriana; Asiah, Nurul; Cempaka, Laras
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 10 No. 1 (2022): June 2022
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v10i1.144

Abstract

Okara tempe has been traditionally consumed as low-cost meat substitute. This study aims to evaluate the textural properties of sausage as affected by partial meat substitution using okara tempe. Two types of sausages were tested, namely cellulose-cased and collagen-cased sausages with the level of meat substitution at 0, 10, and 20 %. The scope of assessment includes texture profile analysis, scanning electron microscopy, and sensory evaluation. The results showed that increasing okara tempe concentration led to a decreasing hardness and resilience of sausage samples. Microscopy images revealed fractal structure on the inner surface of okara tempe-substituted sausages that might be responsible for weakening of the structure. Consumers’ appreciation on sausage texture tended to be decreased with the increasing concentration of okara tempe. Agglomerative hierarchical clustering analysis distributed the consumer panels into two clusters with slightly different hedonic scoring pattern. Lastly, although the okara tempe-substituted sausages had a weaker structure, the means of hedonic scores of all sausage samples were within positive response range indicating consumers’ acceptance to the okara tempe-substituted sausages.
Physical Characteristic and Sensory Profile of Lampung Robusta Coffee at Various Roasting Degree Asiah, Nurul; David, Wahyudi; Suyantini, Kadek Enik; Nuralamsyah, Muhammad Reyshahri; Astuti, Rizki Maryam; Hidayat, Steve Ganiputra
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 41 No. 1 (2025)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v41i1.640

Abstract

Lampung Robusta coffee is one of the valuable commodities in Indonesia. It also has a critical role in the national and international coffee trade. Numerous studies have explored the roasting process and its impact on coffee quality, highlighting its importance in determining physical and sensory attributes. This study investigates Lampung Robusta coffee's physical and sensory changes subjected to varying roasting degrees, including City roast (Light to medium roast), Full City roast (Medium roast), and Italian roast (Dark roast). The findings show that roasting levels significantly affect moisture content, colour, bulk density, total dissolved solids (TDS), Brix, and pH, with p-values <0.05. Sensory analysis shows that each roasting degree creates different sensory profiles, especially aroma. City roast has nutty aromas, Full City roast has floral, smokey, and earthy aromas, while Italian roast has chocolate and spices aroma. These attributes differ from ideal coffee attributes with herbal, caramel, and fruity aromas. The ideal product also described has a sweet taste, medium body, acidic aftertaste, and sweet aftertaste. These results provide a valuable reference for optimizing Lampung Robusta coffee's roasting process and product development to achieve consumer-preferred characteristics.
Studi Meta-analisis: Pengaruh Penambahan Kultur Starter pada Profil Fermentasi, Mikroorganisme, dan Metabolit Hasil Fermentasi Biji Kakao (Theobroma cacao L.) Misbakh, Nafila Chaerunnisa; Cempaka, Laras; David, Wahyudi; Asiah, Nurul
Jurnal Agro Industri Perkebunan Vol. 10 No. 2 (2022)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jaip.v10i2.2545

Abstract

Fermentation of cocoa beans can produce flavour precursors and colour changes in chocolate. Generally, this process is carried out for 5-7 days without adding starter culture. Adding a starter culture is considered to improve the quality of cocoa beans and shorten the fermentation time. The purpose of this study was to compare the starter cultures used in the cocoa bean fermentation process through a meta-analysis approach. Twenty-four related articles have been screened from the initial number of 110 articles. There are five starter cultures and six parameters that can be processed by Confidence Interval (CI) analysis. Calculating p and I2 values ​​using STATA software was performed to see variations between studies and test the significance of their effects during the fermentation process through p values. The variation test between studies showed that the profiles of lactic acid bacteria (LAB) and acetic acid bacteria (AAB) were heterogeneous. While the yeast profile, levels of lactic acid, acetic acid and pH between studies are homogeneous. The results of the study showed that the addition of starter culture will affect the levels of yeast profile (ES: 0.470; 95% CI: 0.371 to 0.569; p = 0.0); LAB profile (ES: 0.747; 95% CI: 0.600 to 0.894; p = 0,0); AAB profile (ES: 0.808; 95% CI: 0.663 to 0.953; p = 0.0); lactic acid (ES: -0.003; 95% CI: -0.162 to 0.156; p = 0.039); acetic acid (ES: 0.189; 95% CI: 0.01 to 0.368; p = 0.039) and pH (ES: 0.109; 95% CI: 0.001 to 0.218; p = 0.049). Using pure starter cultures can increase the number of microbes of the type added and increase metabolic activity by showing a decrease in acetic acid levels in cocoa beans at the end of the fermentation process. However, no changes were seen in pH or lactic acid levels.
UPAYA SATUAN POLISI PAMONG PRAJA KOTA BANDUNG DALAM PENERTIBAN REKLAME ILEGAL DAN PEDAGANG KAKI LIMA Centia, Selvi; Asiah, Nurul; Taryana, Agus
Responsive Vol 8, No 2 (2025): Responsive: Jurnal Pemikiran Dan Penelitian Administrasi, Sosial, Humaniora Dan
Publisher : Universitas Padjadjaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/responsive.v8i2.64073

Abstract

Kota Bandung sebagai ibu kota Provinsi Jawa Barat mengalami pertumbuhan ekonomi yang pesat dalam beberapa dekade terakhir. Perkembangan ini tidak hanya berdampak positif pada peningkatan taraf hidup masyarakat, tetapi juga menimbulkan berbagai permasalahan sosial dan tata kelola kota. Salah satu permasalahan utama yaitu meningkatnya aktivitas ilegal, seperti pemasangan reklame tanpa izin dan pelanggaran oleh pedagang kaki lima (PKL). Penelitian ini bertujuan menganalisis peran Satuan Polisi Pamong Praja (Satpol PP) Kota Bandung dalam menegakan Perturan Daerah untuk menjaga ketertiban umum dan memberikan perlindungan masyarakat. Studi ini mencakup pendekatan preventif dan represif yang digunakan, serta tantangan yang dihadapi dalam pelaksanaan tugas di lapangan. Metode Penelitian yang digunakan adalah metode kualitatif deskriptif, data dikumpulkan melalui observasi langsung, wawancara dengan petugas Satpol PP dan masyarakat, serta analisis dokumen resmi, seperti peraturan daerah dan laporan kinerja. Hasil penelitian menunjukkan bahwa meskipun Satpol PP telah menjalankan berbagai program, seperti patroli rutin, pembongkaran reklame ilegal, dan penertiban PKL, efektivitasnya masih terhambat oleh kendala seperti kebocoran informasi razia, kurangnya sarana dan prasarana, serta persepsi masyarakat yang cenderung negatif terhadap tindakan hukum yang dilakukan. The city of Bandung, as the capital of West Java Province, has experienced rapid economic growth in the last few decades. This development not only has a positive impact on improving people's living standards, but also raises various social and urban governance problems. One of the main problems is the increase in illegal activities, such as placing advertisements without permits and violations by street vendors (PKL). This research aims to analyze the role of the Bandung City Civil Service Police Unit (Satpol PP) in maintaining public order and providing community protection. This study covers the preventive and repressive approaches used, as well as the challenges faced in carrying out tasks in the field. The research method used is a qualitative method, data was collected through direct observation, interviews with Satpol PP officers and the community, as well as analysis of official documents, such as regional regulations and performance reports. The research results show that although Satpol PP has implemented various programs, such as routine patrols, dismantling illegal billboards, and controlling street vendors, its effectiveness is still hampered by obstacles such as leaks of raid information, lack of facilities and infrastructure, as well as public perceptions that tend to be negative towards the legal actions taken.
Integrasi Strategi Pemasaran Online Dan Operasional Bisnis Komunitas Wanita Wirausaha Dalam Meningkatkan Inovasi Produk Kurnia, Ari; Asiah, Nurul
Jurnal Ilmu Ekonomi dan Sosial (JIES) Vol 10, No 3 (2021): November 2021
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/jies.v10i3.14572

Abstract

Perubahan aktivitas bisnis yang mengarah pada era digital merubah proses pemasaran yang lebih cepat dan meluas. Kehadiran teknologi, perubahan inovasi hingga perubahan gaya hidup menjadikan seseorang dapat terus berkreasi. Menghadapi situasi Pandemi Covid-19 berdampak besar bagi usaha mikro, kecil dan menengah (UMKM) karena daya beli turun. Wanita sebagai salah satu pilar terpenting dalam kehidupan masyarakat, berbangsa dan bernegara memiliki peran besar dalam membangun peradaban. Dalam penelitian ini, wanita  menjadi hal utama yang disorot dalam perannya memajukan UMKM. Wanita, dalam hal ini adalah Ibu-Ibu modern mau berkembang dan beradaptasi dengan teknologi yang tergabung dalam Komunitas Wanita Pengusaha Jualan Dagangan Mandiri (Kota Pelangi) merupakan komunitas yang beranggotakan perempuan-perempuan kreatif yang memiliki jiwa wirausaha dan bertempat tinggal di daerah Pancoran, Jakarta Selatan.      
PREDIKSI UMUR SIMPAN DAN NILAI PENURUNAN MUTU TELUR ASIN PRESTO PADA PENYIMPANAN SUHU RENDAH Asiah, Nurul; Lestari, Adjeng Putri; David, Wahyudi
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 1 No 2 (2019): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Nov
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v1i2.185

Abstract

Telur asin merupakan salah satu makanan tradisional Indonesia yang mudah mengalami penurunan mutu selama proses penyimpanan. Salah satu metode untuk mempertahankan mutu dan memperpanjang umur simpan adalah dengan penyimpanan suhu rendah. Penelitian ini dilakukan dengan tujuan mengetahui umur simpan dan penurunan mutu telur asin presto selama penyimpanan suhu rendah. Penelitian ini dilakukan dengan beberapa tahap. Tahap pertama adalah pemeraman telur itik selama 7 hari dengan menggunakan adonan garam dengan konsentrasi garam sebanyak 22,5% terdiri dari campuran serbuk batu bata halus, abu gosok, garam dan air dengan perbandingan 15:6:9:1 (b/b). Tahap kedua adalah pematangan dengan presto selama 20 menit. Proses pematangan dengan presto dipilih karena lebih cepat. Tahap ketiga adalah prediksi umur simpan telur asin dengan metode survival analysis. Tahap keempat adalah pengujian mutu (kadar air, pH dan warna) awal dan akhir telur asin. Hasil menunjukkan bahwa umur simpan telur asin presto pada penyimpanan suhu 4°C adalah 8 hari. Kadar air merupakan parameter mutu yang mengalami penurunan mutu paling besar, yaitu 7,13 % pada putih telur dan 15,46% pada kuning telur. Sedangkan pH dan warna hanya mengalami perubahan nilai sebesar ± 2 digit.  ABSTRACT: Salted egg is one of Indonesia's traditional foods that is easily degraded during storage. One method to maintain the quality and extend shelf life is store in low temperatures. This research was conducted with the aim of knowing the shelf life and quality change of presto salted egg during low temperature storage. This research was conducted in several stages. The first stage was ripening of duck eggs for 7 days using salt mixture with salt concentration of 22,5% consist of fine brick powder, rubbing ash, salt and water with ratio of 15:6:9:1 (w/w). The second stage was cooking with presto for 20 minutes. The cooking in presto pan was chosen because faster prosess. The third stage was shelf life prediction of salted eggs with a survival analysis method. The fourth step was analyzing the quality change of salted egg (water content, pH and color) at the beginning and end of storage. The results showed that predicted shelf life of salted eggs at a storage temperature of 4°C was 8 days. Water content was the highest quality parameter that changes ie 7,13% in egg whites and 15,46% in egg yolks. While the pH and color value only changes ± 2 digits. Keywords: presto, quality, salted egg, shelf life
Volatile Compounds Content and Sensory Profile of Katuk (Sauropus androgynus) Leaves After Household Scale Heating Ardiansyah, Ardiansyah; Advisa, Daivy Atiya; Asiah, Nurul; David, Wahyudi; Kusbiantoro, Bram; Handoko, Dody Dwi
agriTECH Vol 44, No 1 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.79473

Abstract

Katuk (Sauropus androgynus) is an indigenous Indonesian plant, and the leaves are often consumed as fresh or processed vegetables. Despite its potential, there are no reports on the volatile compounds content and sensory profile of Katuk leaves after being processed using household scale heating. Therefore, this study aimed to determine the volatile compounds content and sensory profiles of Katuk leaves after household scale heating (steaming and boiling). The extraction of constituents was carried out using the headspace-solid phase microextraction method, followed by identification with gas chromatography-mass spectroscopy. The sensory profile analysis was performed using the free choice profiling method with untrained panelists. The analysis results showed the presence of 16 volatile compounds derived from 7 groups, including aldehydes (5 compounds), alcohol (3 compounds), other components (3 compounds), ketones (2 compounds), as well as benzene, terpenoids, and esters (1 compound). The dominant compounds found in fresh Katuk leaves were alcohol [(Z)-3-hexene-1-ol]. Meanwhile, aldehydes (benzaldehyde, nonanal, benzeneacetaldehyde, and (E)-2-pentenal) and alcohol (1-Heptanol and Nerolidol) were dominant in the steamed samples, with benzene (naphthalene) being predominantly found in the boiled samples. The sensory profile analysis results showed that fresh Katuk leaves had a grassy and earthy aroma with a grassy flavor, while the boiled samples had a smooth and juicy texture. The dominant attributes found in steamed Katuk leaves included moist, tender, and tasteless. Based on these findings, household scale heating could modify the composition of volatile compounds, thereby affecting the sensory profile. The results obtained were expected to serve as a foundation for the processing of Katuk leaves at both industry and household levels.
Impact of Okara Tempe powder concentration and particle size on color and sensory properties of cookies Ramadhan, Kurnia; Salsabillah, Syifa; Asiah, Nurul; Cempaka, Laras
Asia Pacific Journal of Sustainable Agriculture, Food and Energy Vol. 12 No. 2 (2024): December 2024
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy Network (SAFE Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/apjsafe.v12i2.192

Abstract

Okara, a byproduct of soymilk production, is traditionally fermented into tempe and is rich in fiber, making it a cost-effective food ingredient. This study evaluates the color and sensory properties of cookies formulated with okara tempe powder (OTP) of varying particle sizes and concentrations. Results indicated that higher OTP concentrations and coarser particle sizes led to darker cookies, with significant changes in redness/greenness (a*), and yellowness/blueness (b*) values. Sensory attributes were evaluated using a hedonic scale, revealing that cookies with higher OTP concentrations received lower overall liking scores. Cookies with 30% OTP were the least favored, showing a wide range of scores. Conversely, cookies with 10% fine OTP particles were generally preferred, with no significant difference in mean hedonic scores compared to control samples. Principal Component Analysis (PCA) of hedonic data showed strong correlations among overall liking, aroma, texture, and taste, while appearance was distinct. Sensory descriptors highlighted differences in color, flavor, and texture between control and OTP-containing cookies. Control samples were characterized by "sweet" and "milky" flavors and a "smooth" texture, whereas OTP cookies had "nutty" flavors, a "coarse" mouthfeel, and a "crunchy" texture. Some panelists noted a "bitter" flavor and "gritty" sensation in cookies with 30% OTP. These findings suggest that OTP can influence the sensory properties of cookies, with potential applications in food product development.
Forming a collective Brand: Women’s community small medium enterprises and intellectual property rights Widiastuti, Tuti; Asiah, Nurul; David, Wahyudi
ASEAN Journal of Community Engagement Vol. 4, No. 2
Publisher : UI Scholars Hub

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

Abstract

Women, as part of a community, have a limited role in developing themselves and getting various opportunities in the professional domain. Some women move to a community to conduct productive activities, such as the Kota Pelangi Community in the Pancoran subdistrict of South Jakarta. They consist of homemakers who are still productive and have started various small, processed food businesses. However, their efforts are constrained by the quality of processed food products and they have not been able to compete with the market. Branding or updating a brand can be a long process, but it requires considerable input and creativity. Brands that go through the collective branding process too quickly risk being unprofessional and not being taken seriously. This community service program assists with licensing and branding the community’s product. The first aspect is improving product quality through innovation and the use of technology. Next is branding development and increased sales packaging through e-commerce marketing assistance, which includes displaying products in various bazaars and exhibitions. It is also necessary to conduct business financial management and bookkeeping training. Last is the provision of aid for licensing and capital management. The program was conducted to encourage and increase entrepreneurial women's productivity in the Pancoran subdistrict to develop skills, including soft skills, to be economically and socially independent.
Co-Authors Advisa, Daivy Atiya Agus Taryana Aisya, Diana Ambariyanto Ambariyanto ARDIANSYAH ARDIANSYAH Arkana, Arkana Bram Kusbiantoro Dessy Agustina Sari Dwi Saputra, Ridho Dwi Yulianti, Rindu Efelina, Vita Eka Rada, Febriana Hakiim, Azafilmi Handoko, Dody Dwi Hidayat, Steve Ganiputra Jamalhaqi, Muhammad Qahhar Kurnia, Ari Laras Cempaka Lestari, Adjeng Putri Maulidini, Tiara Misbakh, Nafila Chaerunnisa Nuralamsyah, Muhammad Reyshahri Nurfadila, Tasya Pandiansyah, Ahmad Pratiwi, Risya Widya Pujadi Susilo, Tri Ramadhan, Kurnia Rizki Maryam Astuti Salsabillah, Syifa Saraswati, Tiara Indra Selvi Centia Sirin Fairus Suyantini, Kadek Enik Tuti Widiastuti Wahyudi David