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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 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 Budimas : Jurnal Pengabdian Masyarakat Unri Conference Series: Community Engagement Sagu Jurnal Litbang Industri Journal of Applied Agricultural Science and Technology JURNAL AGROINDUSTRI HALAL Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Pangan Halal Journal of Food and Pharmaceutical Sciences AGRONES: JOURNAL OF AGRICULTURE, AGRIBUSINESS WELFARE, TECHNOLOGI, HUMANITY, ENVIRONMENT, SOCIAL AND ECONOMY
Dewi Fortuna Ayu
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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

Abstract

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

Abstract

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.
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

Abstract

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

Abstract

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. 
POTENSI PROBIOTIK UNTUK MENCEGAH PENULARAN COVID-19 MELALUI PENINGKATAN KEKEBALAN TUBUH MANUSIA Riftyan, Emma; Pato, Usman; Ayu, Dewi Fortuna; Rossi, Evy
SAGU Vol. 20 No. 1 (2021): SAGU Journal – Agri. Sci. Tech., Maret, 2021, Vol. 20 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

The COVID-19 pandemic, which initially began in Wuhan, China, quickly spread to more than 206 countries, including Indonesia. The use of vaccines is a preventive measure that is quite effective in preventing transmission of COVID-19. COVID-19 is caused by SARS CoV-2 which is the result of mutations from SARS-CoV which have higher virulence properties and spread faster. As of April 7, 2020, the number of infected people has reached more than 1,350,045 people including 76,328 people have died. Although there is no specific drug to treat COVID-19, administration of drugs such as remdesivir, fapilavir and chloroquin phosphate could cure 293,665 patients. In addition to therapeutic measures, preventive measures such as increased immunity are important steps to prevent transmission of various types of diseases. The results showed that probiotics could increase immunity through crosstalk between probiotics and intestinal mucosa. Interaction between probiotics and intestinal mucosa could increase the formation of lymphocytes (B and T cells), interleukin mainly IL-10 and IL-1β, immunoglobulins especially IgA, NK and Th-17 cells. The formation of this component will directly increase the body’s immune system against transmission of various diseases including COVID-19
KARAKTERISTIK KIMIA DAN SENSORI NUGGET TAHU DAN NANGKA MUDA Sari, Liana; Ayu, Dewi Fortuna
SAGU Vol. 20 No. 2 (2021): SAGU Journal – Agri. Sci. Tech., September, 2021, Vol. 20 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

Nugget is one of the most popular ready-to-eat foods for children and adults. This study aimed to study the chemical and sensory characteristics of nugget made form tofu and young jackfruit. The research design was completely randomized (CRD) consisting of five treatments and three replications. The treatment used as the ratio of tofu and young jackfruit, namely 100: 0, 85: 15, 80: 20, 75: 25, and 70: 30. Data were analyzed using ANOVA; if the F count is greater than or equal to the F table, further testing will be carried out using the DNMRT at the 5% level. ANOVA results showed that the ratio of tofu and young jackfruit had a significant effect on protein dan crude fiber content, and hedonic on aroma, texture, taste, and overall assessment of the nugget. The ratio of tofu and young jackfruit had no significant effect on moisture content of the nugget. The best treatment was 80: 20 ratio of tofu and young jackfruit with water content of 57.13%, protein of 9.64%, crude fiber of 1,23%, and hedonic assessment on aroma, texture, taste, and overall assessmentof the nugget was rather liked by the panelists.
PEMBUATAN NUGET NABATI DARI KACANG MERAH DAN JANTUNG PISANG Widuri, Thrisna Arsy; Ayu, Dewi Fortuna; Fitriani, Shanti
SAGU Vol. 22 No. 2 (2023): SAGU Journal – Agri. Sci. Tech., September, 2023, Vol. 22 : No. 2
Publisher : Fakultas Pertanian Universitas Riau

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Abstract

The purpose of this study was to obtain the effect of the ratio of red beans and banana blossoms on the chemical and sensory characteristics of the nuggets and to obtain the selected treatment. The research method used a completely randomized design with four treatments and four replications, following the DMRT test at 5% level. The treatment in this study was the ratio between red bean and banana blossom with four levels; 40:60, 50:50, 60:40, and 70:30. Parameters observed were the moisture, ash, fat, protein, crude fiber content, and sensory evaluation. Results of the analysis of variance showed the addition of red bean and banana blossom significantly affected all parameters. The best treatment result is the ratio of red beans and banana heart 70:30 with a moisture content of 43.00%, ash content of 1.75%, fat content of 1.37%, protein content of 16.76%, and crude fibre content of 2.44%, and has a creamy colour, slightly chewy texture, and taste, aroma and overall preferred.
Training of Making Sheredded Banana Flower (Musa paradisiaca) in the Development of Local Food Products in Rantau Panjang Kiri Village Kubu Babussalam District Rokan Hilir Kurniawan, Mhd. Andry; Dewi Fortuna Ayu; Raswen Efendi; Ayu Diana; Siregar, Erpiani; Imelda Yunita; Yossie Kharisma Dewi; Rahmadini Payla Juarsa
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 10 No. 2 (2025): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/abdimastalenta.v10i2.18348

Abstract

Training of making shredded banana flower (Musa paradisiaca) is one of the efforts in developing local food products that have the potential to increase the economic value of banana flower and provide an alternative source of vegetable protein for the people of Rantau Kiri Village. This activity aims to provide knowledge and skills to the community in processing banana flower into delicious and nutritious shredded banana flower. The methods used in this training include socialization and education, demonstration, also hands-on practice of making shredded banana flower. The materials presented included an introduction to banana flower, its health benefits, processing techniques, and product marketing strategies. Demonstrations and hands-on training provided participants with the opportunity to observe and practice the process of making shredded banana flower. Evaluation results showed that the training successfully improved participants' knowledge and skills in making shredded banana flower. In addition, participants also showed high enthusiasm and interest in developing the business of making shredded banana heart as a local food product.
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

Abstract

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.
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

Abstract

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