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All Journal Jurnal Teknologi Industri Pertanian Jurnal Pengolahan Hasil Perikanan Indonesia Journal of Food and Pharmaceutical Science Agrointek Jurnal Online Mahasiswa (JOM) Bidang Pertanian Jurnal Teknologi Pertanian agriTECH Jurnal Agroindustri JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Litbang Industri Warta IHP (Warta Industri Hasil Pertanian) Jurnal Sains dan Teknologi Pangan Industria: Jurnal Teknologi dan Manajemen Agroindustri Emerging Science Journal Jurnal Pengabdian Pada Masyarakat Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat MATAPPA: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi & Industri Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi Pertanian AGRITEKNO, Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Hilirisasi IPTEKS (JHI) Jurnal Teknologi Hasil Pertanian Budimas : Jurnal Pengabdian Masyarakat Unri Conference Series: Community Engagement Sagu Jurnal Litbang Industri Journal of Applied Agricultural Science and Technology Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Pangan Halal Journal of Food and Pharmaceutical Sciences Jcommits : The Journal of Community Empowerment, Innovation, and Sustainability AGRONES: JOURNAL OF AGRICULTURE, AGRIBUSINESS WELFARE, TECHNOLOGI, HUMANITY, ENVIRONMENT, SOCIAL AND ECONOMY Jurnal Agroindustri Halal Biodiversitas Journal of Biological Diversity

Dewi Fortuna Ayu

Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Riau

Author-ID : 237307

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PENDAMPINGAN PENGOLAHAN PERMEN JELLY NANAS UNTUK PENGUATAN EKONOMI MASYARAKAT DESA PAGARUYUNG PROVINSI RIAU Yusmarini; Dewi Fortuna Ayu; Riftyan, Emma; Yossie Kharisma Dewi; Nur Hasnah AR; Yusni Maulida; Siswanto
BUDIMAS : JURNAL PENGABDIAN MASYARAKAT Vol. 6 No. 3 (2024): BUDIMAS : Jurnal Pengabdian Masyarakat
Publisher : LPPM ITB AAS Indonesia Surakarta

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Pagaruyung Village is the largest producer of pineapples in Kampar District, with sales reaching 10,330 tons annually. Farmers sell high-quality fresh pineapple but at a low market price of around IDR 3,000-5,000 per fruit. Making processed products from pineapple fruit, such as pineapple jelly candy, can effectively overcome the problem, creating a distinctive Village identity that is attractive to tourists and supports food security independently. The mission of the community service program through the assistance of Pagaruyung Village, Tapung District, is to transform Pagaruyung Village into an entrepreneurial Village to create a self-sufficient Village and improve the economy of the Village community through synergy between Riau University as a university and assist villages within the scope of Riau Province. In this activity, the approach was carried out through the socialization of pineapple processed products, making pineapple jelly candy with simple technology, and evaluating activities using questionnaires. The impact of this training shows that the community has a strong desire and enthusiasm for creating pineapple jelly candy from pineapple fruit. Continuous coaching and training efforts are needed to achieve the main goal, which is to improve the local economy and make Pagaruyung Village a tourist destination.

Physico-chemical and Sensory Characteristics of Jicama and Sweet Orange Velva Riftyan, Emma; Ayu, Dewi Fortuna; Sitohang, Jeplin
Jurnal Teknologi & Industri Hasil Pertanian Vol 30, No 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i1.88-100

Velva is a frozen food made from fruit puree, sugar, and stabilizers. Jicama contains a high fiber content, but the flavor is less preferred. Adding Sweet Orange juice can produce Velva high in fiber, vitamins, and flavors liked by the panelist. This study aimed to obtain the best ratio of velva from Jicama puree and Sweet Orange juice. The research used a complete randomized design (CRD) with five treatments and four repetitions to obtain 20 experimental units. The treatment in this study was the ratio of Jicama puree and Sweet Orange juice, namely BJ1 (70:30); BJ2 (60:40); BJ3 (50:50); BJ4 (40:60); and BJ5 (30:70). The data obtained were statistically analyzed using analysis of variance and continue with Duncan's multiple range test at the level of 5%. The results showed that the ratio of Jicama puree and Sweet Orange juice had a significant effect on crude fiber content, total dissolved solids, overrun, melting rate, vitamin C, and descriptive and hedonic sensory assessments such as color, aroma, taste, texture, and overall acceptance. The best ratio of velva was BJ4 with the ratio of Jicama puree and Sweet Orange juice (40:60). BJ4 treatment had crude fiber of 2.39%±0.25; total dissolved solids of 34.26%,±0.98; overrun of 8.88%±0.99; melting rate of 10.01 ml/min±0.60, and vitamin C of 34.32 mg±1.76. The BJ4 treatment had a yellow color, orange aroma, flavor, and soft texture.

Karakteristik fisiko kimia dan sensoris patty burger ikan patin dengan bahan pengisi pati jagung Emma Riftyan; Suci Rahmayani; Dewi Fortuna Ayu
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.21115

Patty burger is one of the fast foods favored by the public, both children and adults. Consuming burgers for a long time can cause obesity, so other protein alternatives are sought, namely catfish as a substitute for beef. The purpose of this study is to obtain the best ratio of catfish and corn starch in making burger patties on physical, chemical, and sensory properties that meet Indonesian National Standard 8503-2018. The research method used a randomized design complete with four treatments and four repeats so that 16 experimental units were obtained. The treatment in this study was a comparison of the combination of catfish meat and corn starch, namely PM1 (85: 0), PM2 (80:5), PM3 (75:10), and PM4 (70:15). The data obtained were statistically analyzed using the ANOVA test and continued with Duncan's new multiple range test at the level of 5 %. The results showed that the ratio of catfish meat and corn starch had a significant effect on physical, chemical, and descriptive and hedonic sensory assessments except for color parameters. The burger patty treatment chosen is PM2 (80:5) which meets SNI 8503-2018. PM2 treatment is chosen based on the formulation of burger meat on the market which generally uses fillers in its manufacture. PM2 burger patty (80:5) has met SNI 7758-2013 standards with fat and protein content of 4.88 % and 13.27 % respectively. The burger patty from PM2 has a hardness value of 13.98 N and a moisture content of 66.01 %. The PM2 burger patty is slightly brownish on the outside but brownish white on the inside, has a slight catfish smell, a slight catfish flavor, and a chewy texture.

Aplikasi edible coating pati sagu meranti ekstrak lengkuas merah sebagai antioksidasi pada apel Malang kupas Vonny Setiaries Johan; Dewi Fortuna Ayu; Hijratun Amini
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.26174

Red galangal is a type of rhizome that is known to have many benefits. This study aims to get the best concentration of red galangal extract in an edible coating of meranti sago starch as an antioxidant in peeled Malang apples. The research was conducted as an experimental method, using different concentrations of red galangal extract, which are 0%, 1%, 3%, 5%, and 7% in the edible coating formulation, which was applied to peeled Malang apples and stored for eight days at 5°C. The parameter observed in the edible coating was antioxidant activity. The parameters observed in peeled Malang apples were browning index, vitamin C, weight loss, total dissolved solids, and the descriptive and hedonic sensory test of taste and flavor. Data were analyzed statistically using ANOVA and continued with DNMRT at a 5% level. Edible coating with 7% red galangal extract was the best treatment, with an IC50 of 158.41 µg/ml showing moderate antioxidant activity. On the 8th day of storing, the peeled apples had a 936.05 browning index, 3.64 mg/100g vitamin C, 45.40% weight loss, and 1.40°brix total dissolved solids. The peeled apple's sensory descriptively assessment results on taste and flavor were typical of galangal and apples. The sensory hedonistic assessment results of the peeled apples on taste and flavor were similar.

Banana Hump Starch and Ginger Extract as Edible Coating to Extend the Shelf-life of Red Chili Peppers Restuhadi, Fajar; Ayu, Dewi Fortuna; Nuratika, Nuratika
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 12, No 2 (2023)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.industria.2023.012.02.8

AbstractFresh red chili peppers is a product that spoils easily and has a concise shelf-life. Coating a natural edible coating on fresh red chili peppers will significantly increase their shelf-life. This research aims to obtain the best concentration of ginger extract in the edible coating of banana hump starch to extend the shelf-life of red chili peppers. The research was carried out experimentally using a completely randomized design with five treatments and three replications. The treatment in this research was an edible coating of banana hump starch with the addition of various concentrations of ginger extract; J0 (0%), J1 (1%), J2 (3%), J3 (5%), and J4 (7%); which were applied on red chili peppers for 15 days of storage. The parameters observed were weight loss, vitamin C, total microbes, and sensory assessment. The best treatment in this study was J4 (addition of 7% ginger extract). On the 15th day of storage, red chili peppers coated with edible coating treated with J4 experienced a reduction in weight loss of 41.20%, with 18.54 mg/100g of vitamin C and 5.89 log CFU/g of total microbes. Descriptive tests showed that on the 15th day of storage, red chili peppers had a red color, started to smell and taste rotten, and had a slightly hard texture.Keywords: edible coating, ginger extract, red chili peppers Abstrak Cabai merah segar merupakan produk yang sangat mudah membusuk dan memiliki umur simpan yang sangat pendek. Pelapisan edible coating alami pada cabai merah segar akan sangat efektif dalam upaya meningkatkan umur simpan dari cabai merah. Penelitian ini bertujuan untuk mendapatkan konsentrasi terbaik ekstrak jahe dalam edible coating pati bonggol pisang untuk memperpanjang masa simpan cabai merah. Penelitian dilaksanakan secara eksperimen menggunakan rancangan acak lengkap dengan lima perlakuan dan tiga ulangan. Perlakuan dalam penelitian ini adalah edible coating pati bonggol pisang dengan penambahan berbagai konsentrasi ekstrak jahe, yaitu J0 (0%), J1 (1%), J2 (3%), J3 (5%), dan J4 (7%) yang diaplikasikan pada cabai merah selama 15 hari penyimpanan. Parameter yang diamati adalah susut bobot, vitamin C, total mikroba, dan penilaian sensori. Perlakuan terbaik pada penelitian ini adalah J4 (penambahan ekstrak jahe 7%). Pada penyimpanan hari ke-15, cabai merah yang dilapisi edible coating perlakuan J4 mengalami penurunan susut bobot 41,20%, dengan 18,54 mg/100g vitamin C dan 5,89 log CFU/g total mikroba. Uji deskriptif menunjukkan bahwa pada penyimpanan hari ke-15, cabai merah memiliki warna merah, mulai berbau dan berasa busuk, serta tekstur agak keras.Kata Kunci: edible coating, ekstrak jahe, cabai merah

Penambahan ekstrak umbi bit (Beta vulgaris L.) sebagai antioksidan dalam sabun mandi cair Ayu, Dewi Fortuna; Johan, Vonny Setiaries; Wardana, Nico
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.17142

Beetroot (Beta vulgaris L.) is a natural source of antioxidants that can be added to liquid bath soap. The use of an appropriate amount of beetroot is expected to function as an antioxidant and meet the quality requirements of liquid bath soap. This study aimed to determine the optimal amount of beetroot extract in liquid bath soap to maximize the quality and antioxidant activity of liquid bath soap. Five treatments and three replications were employed in the study's complete randomization design. In 100 g of liquid bath soap formula, the beetroot extract volumes S0 (0 ml), S1 (5 ml), S2 (10 ml), S3 (15 ml), and S4 (20 ml) were added as the treatments. Analysis of variance was used to statistically examine the data, and then Duncan's New Multiple Range Test at a level of 5% was applied. According to the study, adding beetroot extract substantially impacted several variables, including density, pH, viscosity, descriptive test, hedonic test, and antioxidant activity. The best liquid bath soap treatment, S4, had a density of 1.07 g/ml, zero free alkalies, a pH of 9.96, 88.00% foam stability, a viscosity of 179.86 cP, and IC50 of 88.13 ppm. The result of a descriptive test on liquid bath soap showed that the soap had brown color and beetroot flavor. The use of beetroot in liquid bath soap provided an alternative antioxidant to prevent premature aging of the skin with modification in the fragrance ingredient addition.

Pelatihan Pembuatan Teh Herbal dari Limbah Rambut Jagung di Desa Rantau Panjang Kiri Andry Kurniawan, Mhd; Yunita, Imelda; Diana, Ayu; Siregar, Erpiani; Fortuna Ayu, Dewi; Efendi, Raswen; Kharisma Dewi, Yossie; Payla Juarsa, Rahmadini
JCOMMITS: Journal of Community Empowerment, Inovation, and sustainability Vol. 3 No. 1 (2025): Jcommits (The Journal of Community Empowerment, Innovation, and Sustainability)
Publisher : LPPM UNIVERSITAS LANCANG KUNING

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Rambut jagung merupakan bagian dari tanaman jagung yang belum dimanfaatkan secara optimal. Bentuknya menyerupai benang atau rambut dengan warna kekuningan. Rambut jagung mengandung senyawa aktif seperti flavonoid, saponin, dan tanin yang bermanfaat untuk kesehatan, terutama dalam pengelolaan tekanan darah dan fungsi ginjal. Salah satu pemanfaatan limbah rambut jagung adalah dengan mengolahnya menjadi teh herbal. Tujuan dari kegiatan ini adalah untuk meningkatkan pengetahuan dan keterampilan masyarakat dalam memanfaatkan limbah rambut jagung sebagai bahan baku pembuatan teh herbal. Kegiatan ini dilakukan melalui beberapa tahapan, yaitu sosialisasi manfaat rambut jagung, demonstrasi pengolahan rambut jagung menjadi teh herbal, dan pelatihan pembuatan serta pengemasan produk teh herbal. Metode yang digunakan mencakup ceramah, diskusi, dan praktik langsung agar masyarakat dapat memahami dan mengaplikasikan teknik produksi teh herbal ini secara mandiri. Melalui kegiatan ini, diharapkan masyarakat dapat mengoptimalkan pemanfaatan rambut jagung, meningkatkan nilai ekonomi produk yang dihasilkan, serta meningkatkan kesadaran lingkungan dengan mengurangi limbah pertanian. Hasil kegiatan ini menunjukkan bahwa peserta mampu memproduksi teh herbal dari rambut jagung dengan baik dan tertarik untuk mengembangkan produk ini sebagai usaha sampingan.

Pendugaan umur simpan kerupuk sagu goreng dengan pendekatan kurva isoterm sorpsi air [Shelf-life estimation of fried sago crackers by water sorption isotherm curve approach] Ayu, Dewi Fortuna; Situmorang, Budi Lambok; Efendi, Raswen; Juarsa, Rahmadini Payla
Jurnal Teknologi & Industri Hasil Pertanian Vol. 29 No. 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v29i1.22-34

Fried sago crackers are dry local foods easily damaged by moisture during storage. To increase economic value and open commercialization opportunities, a study aimed to estimate the shelf life of white and red fried sago crackers using an acceleration method based on the water sorption isotherm curve. Estimating the shelf life was carried out by storing crackers in several modified jars containing different saturated salt solutions. Calculating the moisture permeability constant of polyethylene and polypropylene packaging was also carried out to support the necessary data. The results showed that sago crackers packaged in polypropylene had a longer shelf life than polyethylene plastic. The white sago crackers with polypropylene plastic had a shelf life of 19.89-69.83 days at 70-90% RH, while polyethylene was 12.02-42.21 days at 70-90% RH with 0.0434 g H2O.g solid-1 critical water content. The red sago crackers with polypropylene plastic had a shelf life of 18.26-69.93 days at 70-90% RH, while polyethylene was 11.04-42.27 days at 70-90% RH with a critical water content of 0.0455 g H2O.g solid-1. The chosen model for the water sorption isotherm curve was Hasley and GAB, with equation log (ln (1/aw)=-1.82-1.31 log Me for white sago fried crackers and Me=(0.5157aw)/(1-0.9632aw)(1+15.578aw) for red sago fried crackers, respectively. Fried sago crackers in polypropylene plastic packaging have the potential to be developed as local food products with a longer shelf life.

Physico-chemical and Sensory Characteristics of Jicama and Sweet Orange Velva Riftyan, Emma; Ayu, Dewi Fortuna; Sitohang, Jeplin
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i1.88-100

Characteristics of Pie Crusts Made from Modified Cassava Flour (MOCAF) and Red Bean Flour Siregar, Erpiani; Ayu, Dewi Fortuna; Putri Elvis, Shelby Julia; Diana, Ayu; Rahmayuni, Rahmayuni
Journal of Food and Pharmaceutical Sciences Vol 14, No 1 (2026): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.24058

The development of bakery products has increased the demand for wheat flour alternatives, especially for individuals with dietary restrictions. This study aims to investigate the characteristics of pie crusts made from MOCAF (modified cassava flour) and red bean flour at various ratios. The experimental method used was a completely randomized design (CRD) with four treatments: MK1 (90% MOCAF, 10% red bean flour), MK2 (85% MOCAF, 15% red bean flour), MK3 (80% MOCAF, 20% red bean flour), and MK4 (75% MOCAF, 25% red bean flour). The parameters evaluated included moisture content, ash content, protein content, fat content, and sensory testing (color, aroma, taste, and crumb texture) using descriptive and hedonic tests. The results of the study showed that increasing the proportion of red bean flour significantly affected the sensory characteristics and nutritional content of pie crusts. MK4, with a ratio of 75% MOCAF and 25% red bean flour, achieved the highest hedonic scores for color (3.63), taste (3.50), aroma (3.86), and crumbly texture (4.18), which were most preferred by the panelists. Proximate analysis revealed that MK4 had a moisture content of 4.21%, ash content of 1.88%, protein content of 9.94%, and fat content of 26.09%. In conclusion, the addition of red bean flour to the pie crust formulation with MOCAF improves sensory quality and nutritional value, making it a suitable alternative for healthier bread products.

Co-Authors A.A. Ketut Agung Cahyawan W ABDUL RAUF Adeline Palma Sari Aditya Aditya ADITYA ADITYA Agung Kurniawan Agustina, Hylda Putri Ahkyar Ali Ahmad Ibrahim Roni Surya Hasibuan Ahmad Ibrahim RSH Ahmad Ibrahin Roni Surya Hasibuan Akhyar Ali Akhyar Ali Akhyar Ali AKHYAR ALI Akhyar Ali2 Allecya Tri Elisabeth Sihombing Andarini Diharmi Angga Pramana Angga Zunifer Tumanggor ANISA MUSTIKA ANNISA RAHMA Annisa Nazifa Salman Annisa Rahma Anwar, Mustadi Apriadi Kaahoao Apriani, Imelda Nur ARIF BUDIANTO Arya Dika Atika Zarefar Ayu Diana Ayu Diana Azhari, Rizki Azmi Wirzan Bambang Sisto Nadi Bangga Andreas Putra Berutu Bintang Sipartogi Panjaitan Candra Efendi Hasibuan Dewi Wulandari Diajeng Sriyana Saraswati Diana Sari Sormin Dila Yudasri Edo Saputra Eko Hari Purnomo Emma Riftyan Erika Meiliana Sari Erpiani Siregar Evy Rossi Faizah Hamzah Faizah Hamzah Fajar Restuhadi Farida Hanum Hamzah Farida Hanum Hamzah Firmansyah, M. Hafiddin Geri, Jefrianta Demu Gussamwang, Muhammad GUSTIAWAN, SANDY Hamzah, Farida Hanum Hana Maysa Harahap, Hamdan Fauzi Harvey, Edwardo Hary Love Frendra Ramadhan Hasnah, Nur Hijratun Amini Imelda Novema Saragih Imelda Yunita Ingrid Suryanti Surono IRWANDI JASWIR Irwandi Jaswir Jefrianta Demu Geri Johan, Vonny S Juangga Joseph A. Marpaung Jum’atri Yusri JURAINI JURAINI Khairani Syafitri KOHAR, TOHA ABDUL Liana Liana Liana Sari Liana Sari Lutfi Habibah M Fazil M. Ridho Pratama Manogar, Borsak Marpaung, Juangga Joseph A. Melati Savira Habsari Mhd Andry Kurniawan MUSTIKA, ANISA Nadi1, Bambang Sisto Nadya Nofaren Netti Herawati NETTI HERAWATI Netti Herawati Nico Wardana Noviar Harun Noviar Harun Nugroho, Wahyu Satrio Nur Hasnah AR Nuratika, Nuratika Nuri Andarwulan Nurmadhona Nurmadhona Ok Ricky Jumatul Qadri Pakpahan, Hendra Swandi Pika Yulia Putri Praja Prayogo Prawira, Hardy Purwiyatno Hariyadi Putri Elvis, Shelby Julia Putri, Cahya Dwi Putri, Pika Yulia Putri, Pika Yulia Rahmadini Payla Juarsa Rahmayuni Rahmayuni Raiyan Renadi Raswen Efendi Raswen Efendy Renadi, Raiyan Rico Andyka Harahap Rizki Azhari Rosy Hutami ROYYAN FIRDAUS Royyan Firdaus Rudi Muslim S Siswanto S.Pd. M Kes I Ketut Sudiana . SANDY GUSTIAWAN Sapika, Nadia Septian, Lutfi Dila Dwi Shanti Fitriani Shelby Julia Putri Elvis Siswanto Siti Nurhajijah SITI SANTUN MULIA Sitohang, Jeplin Sitompul, Fitra Fatthoni Situmorang, Budi Lambok Sri Dewi Lestari, Sri Dewi Steward, Deddy Suci Rahmayani Susanti, Dewi Susi Syafitri Haryani Syafitri, Khairani Syafitri, Khairani Syahrul Syahrul Syahrul Syahrul Syahrul Syahrul Tari Zulfalina Thrisna Arsy Widuri Tiara Septiani Lumban Gaol TOHA ABDUL KOHAR Ultri, Ultri Usman Pato Va, Hanny Sc Ventina Simanjuntak Vikky Vorensi Vonny Setiaries Johan Wahyudin, Cecep Ijang Wardana, Nico WASISSO TUNGGUL PAWENANG Wasisso Tunggul Pawenang Widuri, Thrisna Arsy Winda Kusuma Dewi Wirzan, Azmi Wirzan, Azmi Wulandari, Friska Fris Wulandari, Friska Fris Yahya Riski Ashadi Yanti Nopiani Yelmira Zalfiatri Yossie Kharisma Dewi Yusmarini Yusni Maulida Yusni Maulida Yusri, Jum’atri

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