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All Journal AGRITEKNO, Jurnal Teknologi Pertanian Journal of Food and Agricultural Product Jakadimas
Husnun, Fadilah
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Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education

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Changes in Quality of Freeze-Dried Soursop (Annona muricata L.) During High-Temperature Storage with Various Pre-Treatment Methods Husnun, Fadilah; Suhartatik, Nanik; Kurniawan, Yanuar Aldy; Mustofa, Akhmad
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6369

Abstract

Soursop (Annona muricata L.) is a tropical fruit rich in dietary fiber, vitamins, and minerals, including vitamin C, which boosts the immune system and prevents premature aging. Due to its high perishability, further processing such as freeze-drying is necessary to extend its shelf life. This study aimed to determine the changes in quality of freeze-dried soursop during storage at 45°C. A factorial completely randomized design (CRD) was used, with two factors: pre-treatment methods (blanching, blanching with citric acid solution, and blanching with salt solution) and storage duration (0, 2, 4, 6, and 8 weeks). Storage at 45°C for 8 weeks significantly affected the chemical (moisture content, antioxidant activity, total flavonoids, and pH) and physical characteristics (color analysis and physical appearance). The results showed a decrease in moisture content, antioxidant activity, total flavonoids, and brightness level (L), while pH, redness (a*), and yellowness (b*) increased. Keywords: antioxidants, blanching, flavonoids, storage, freeze-dried soursop
Pemanfaatan Pati Garut Sebagai Bahan Pengental pada Saus Cabai Keriting dan Rawit Husnun, Fadilah; Hasanah, Amalia L; Suhartatik, Nanik; Mustofa, Akhmad; Sholihah, Efi N; Marwati, Tri; Djaafar, Titiek F; Fajariyah, Anna
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.1

Abstract

Chili paste or chili sauce is a popular product among Indonesians. The development of thickening compounds in chili sauce is essential to enhance its functional properties. In the research, an alternative thickening agent for chili sauce will be developed using arrowroot starch. The objective of this research was to analyze physicochemical properties and panelists' acceptance of chili sauce formulated with arrowroot starch as a thickening agent. This research employed an experimental method using a completely randomized design with 2 factors :(1) chili type ratio- 100 g of curly chili: 50 g cayenne chili, 75 g curly chili: 75 g cayenne chili, 50 g curly chili: 100 g cayenne chili, and (2) cooking duration at 3 levels - 15, 30 and 45 minutes. The observed parameters included moisture content, ash content, viscosity, antioxidant activity, total flavonoid content, color, pH, total soluble solids, total titratable acidity, and sensory hedonic attributes. The results showed that the optimal formulation was obtained in the K2T2 treatment (75 g curly chili: 75 g cayenne pepper with a cooking time of 30 minutes). The chili sauce exhibited a moisture content of 69.46%, ash content of 3.45%, viscosity of 160 dPas, total flavonoid content 0.84 mg/g, antioxidant activity of 15.96%. The color ranged from red to orange, with a pH of 4.83, total titratable acidity of 0.06%, and total soluble solids 22%°Brix. Sensory evaluation scores indicated good panelist acceptance with ratings for color 3.53, aroma 3.93, taste 3.67, viscosity 4.07, and overall liking 4.73. These findings suggest that arrowroot starch is a promising thickening agent for chili sauce production, particularly with a 30-minute cooking time. Moreover, the characteristics of the developed chili sauce were not significantly different from those of commercial chili sauces.
Training on Making Cashew Chocolate Bars as One of the Developing Creativity in Business Ideas from an Early Age for Children at SDN 1 Pelem, Jatisrono District, Wonogiri: Pelatihan Pembuatan Cokelat Batang Mete sebagai Salah Satu Pengembangan Kreativitas Ide Berbisnis Sejak Dini bagi Anak-anak di SDN 1 Pelem, Kecamatan Jatisrono, Wonogiri Richardo, Kelvin Matthew; Husnun, Fadilah; Astuti, Nuri
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 3 No. 1 (2025): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v3i1.11622

Abstract

Jatisrono District, located in Wonogiri Regency, Central Java, is one of the regions with a significant number of cashew nut MSMEs (Micro, Small, and Medium Enterprises). The majority of cashew nut products sold are simple processed goods. With the intent to transform cashew nuts into innovative products for sale and to enhance early awareness about business skills, the FATIPA UNISRI community service program organized a training workshop on making cashew chocolate as a business idea for students at SDN 1 Pelem. This event, held in August 2024, aimed to motivate students to develop innovative business concepts to improve their personal economic prospects. The outcome of the program demonstrated that participants easily grasped the basic concepts of small-scale business, learned how to create attractive and appropriate packaging, and expressed their creativity in crafting chocolate according to their preferences.
Development of Local Food Innovation Based on Processed Green Mustard as a Strategy for Enhancing Agricultural Product Value in Desa Cepogo, Boyolali Regency Husnun, Fadilah; Nuraini, Vivi
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 1 No. 2 (2024): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v1i1.9485

Abstract

Desa Cepogo in Boyolali Regency, Central Java, has rich and fertile agricultural potential. Its location at the foot of Mount Merapi and Merbabu results in fertile soil and abundant water, making it suitable for agricultural and livestock activities. One of the main commodities is green mustard plants. However, the occurrence of bountiful harvests in Desa Cepogo village affects the selling prices of various agricultural products, including green mustard plants. Therefore, a solution is needed to process green mustard into higher-value food products. The community service team from FATIPA UNISRI is assisting the local community, particularly the PKK (Family Welfare Movement) mothers, in training them on how to process green mustard into healthy green noodles and vegetable nuggets. The objective of this community service is to reduce the sale of raw agricultural products and instead transform them into finished goods. The training on processing green mustard into finished food products such as green noodles and vegetable nuggets is expected to provide a solution to the existing issues. The expected outcome of this community service is that the people of Desa Cepogo village will be able to process and sell food products made from green mustard at a high selling price, thereby improving overall well-being.
Co-Authors Akhmad Mustofa Astuti, Nuri Fajariyah, Anna Hasanah, Amalia L Kurniawan, Yanuar Aldy Nanik Suhartatik Nuraini, Vivi Richardo, Kelvin Matthew Sholihah, Efi N Titiek F Djaafar Tri Marwati