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All Journal Jurnal Agroindustri Indonesian Food Science and TechnologyJournal Jurnal Abdi Insani
Anis, Ulfah
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Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics

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Cover and Table of Content Anis, Ulfah
Jurnal Agroindustri Vol. 13 No. 2 (2023): November 2023
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.13.2.i-v

Abstract

Table of Contents: Daftar Isi Anis, Ulfah
Jurnal Agroindustri Vol. 14 No. 1 (2024): May 2024
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.14.1.i-vi

Abstract

PERBAIKAN PENGOLAHAN PRODUK DARI ALPUKAT Anis, Ulfah; Intara, Yazid Ismi; Elvina, Wica
Jurnal Abdi Insani Vol 12 No 2 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i2.2224

Abstract

The Women’s Environmental Conservation Cooperatives (Koperasi Perempuan Pelestari Lingkungan, or KPPL) Sumber Jaya and KPPL Sejahtera in Sumber Bening Village, Rejang Lebong Regency, have been producing avocado jam. However, the jam's consistency has lacked uniformity, primarily due to the absence of pectin or gelatin, which affects texture. This community service activity aims to enhance the target audience's knowledge and skills in improving the avocado jam production process. The methods used included coordination, counseling, and hands-on practice, conducted in Sumber Bening Village. The activity provided counseling on avocado quality, raw materials, and the processing techniques for making avocado jam. Additionally, the service team demonstrated the avocado jam-making process in front of the target audience. The activity participants were given knowledge about pectin and gelatin, which play a role in influencing the texture of products. Pectin and gelatin come from different raw materials. Pectin is usually derived from citrus peels, while gelatin comes from fish scales and fish bones. The participants also had the opportunity to make avocado jam with the addition of pectin and gelatin. This community service activity demonstrated the participants' enthusiasm in making avocado jam, which was carried out through lectures and practical sessions.
Red Palm Olein Oil-Enhanced Instant Noodle: A Functional Food Innovation for Diabetes-friendly Formulation Budiyanto, Budiyanto; Silsia, Devi; Anis, Ulfah; Fatharani, Arina; Azima, Fauzan; Cahyana, Yana; Nizori, Addion
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i2.49295

Abstract

The global rise in type-2 diabetes has increased interest in functional foods that can help prevent or manage the disease. Red Palm Olein Oil (RPOO), rich in antioxidants such as tocotrienols, tocopherols, and β-carotene, has shown promise in reducing oxidative stress and improving insulin sensitivity. This study aimed to develop a low-calorie, functional instant noodle using RPOO to provide anti-diabetic benefits while retaining consumer appeal. Konjac flour, a low-calorie ingredient, was combined with RPOO to create a nutritious noodle product. The production of RPOO involved fractionating crude palm oil (CPO) to yield a product rich in antioxidants, which were measured for their antioxidant activity. The noodles were formulated by replacing conventional oils with RPOO-based seasoning, and their physical, chemical, and sensory properties were analyzed. Results showed that the RPOO-substituted noodles had significantly higher vitamin E content, contributing to antioxidant effects. Sensory evaluation indicated that the 75:25 RPOO-seasoning oil ratio received the highest acceptance regarding color, aroma, and taste. Proximate analysis revealed that the noodles were low in calories (73.81 kcal per 100g), making them suitable for health-conscious consumers. The findings suggest that RPOO-enhanced instant noodles could serve as a functional food for diabetes-friendly formulation, providing a novel approach to integrating health benefits into widely consumed food products.
Co-Authors Addion Nizori Budiyanto Budiyanto Devi Silsia Elvina, Wica Fatharani, Arina Fauzan Azima Yana Cahyana Yazid Ismi Intara