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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal AGROTEKNOLOGI Agrointek Jurnal Sains Peternakan Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Jurnal Inovasi Hasil Pengabdian Masyarakat (JIPEMAS) Food Science and Technology Journal (Foodscitech) Journal of Saintech Transfer Canrea Journal: Food Technology, Nutritions, and Culinary Journal Journal of Functional Food and Nutraceutical G-Tech : Jurnal Teknologi Terapan Nusantara Science and Technology Proceedings International Journal of Eco-Innovation in Science and Engineering (IJEISE) SINTA Journal (Science, Technology, and Agricultural) International Journal on Food, Agriculture and Natural Resources (IJFANRES) Jurnal Pengabdian Kepada Masyarakat Patikala AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Jurnal Teknologi Pangan Health & Medical Sciences Physical Sciences, Life Science and Engineering Journal of Science and Social Development Indonesian Journal of Microbiology
Dedin Finatsiyatull Rosida
Universitas Pembangunan Nasional Veteran Jawa Timur
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Pengembangan Potensi Mangrove sebagai Produk Pangan Fungsional di Kecamatan Wonorejo Surabaya Ratna Yulistiani; Dedin Finatsiyatull Rosida; Anggita Savitri; Berlianda Meireni Zacharya
Journal of Science and Social Development Vol. 6 No. 2 (2023): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v6i2.1064

Abstract

One of the coastal areas that has large areas of potential mangroves is Wonorejo District, East Surabaya. The Wonorejo Mangrove Ecotourism concept provides economic benefits for people who have creative small industries to improve people's living standards. Pedada fruit (Sonnerita spp) is one of the products of mangrove forests which is rich in nutritional content, rich in antioxidants and dietary fiber which has great potential to be developed as a functional food product. The UPN Veteran East Java community service program in the "UPN Serves" scheme has developed the potential of mangroves (Pedada fruit and Pedada Pulp Flour) into functional food products based on local food. The aim of this community service program is to encourage Wonorejo Mangrove Farmer Group partners to further increase the potential of mangroves as a functional food product to improve the economy and preserve the environment through creative small industries with an appropriate technological approach. The approach method used is in the form of surveys, provision and technical training/guidance, as well as mentoring. The results of the activity show that through knowledge transfer, mentoring and training on appropriate technology, functional food products from pedada fruit and pedada fruit pulp flour have attracted the interest and participation of partners to further utilize the potential of mangroves as functional food products, as well as opening up business opportunities from these activities. The functional products created from this program are Pedada Cookies high in fiber and antioxidants, Pedada Onion Sticks high in fiber, Pedada Fruit Jam high in fiber and vitamin C, and Pedada Jelly Candy high in collagen and vitamin C. The output of this program is Appropriate Technology food products The functional function of mangroves is expected to be a commercial product and superior product of the Wonorejo Surabaya Mangrove Farmers group.
Influence of Enzyme Concentration and Hydrolysis Time on Soluble Protein Content of Protein Hydrolysate Prepared from Apple Snail (Pila ampullaceal) Andre Yusuf Trisna Putra; Dedin Finatsiyatull Rosida; Anugerah Dany Priyanto
International Journal of Eco-Innovation in Science and Engineering (IJEISE) Vol. 2 No. 2 (2021): IJEISE
Publisher : International Journal of Eco-Innovation in Science and Engineering (IJEISE)

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

Abstract

The objective of this study was to evaluate soluble protein content of protein hydrolysates obtained by enzymatic hydrolysis of apple snail using a trypsin enzyme. Apple snail were collected from traditional market at Pabean-Sidoarjo. Trypsin enzyme was used in enzymatic hydrolysis. The two variables, enzyme/substrate (E/S) ( 0.01, 0.05, 0.1) ratio and hydrolysis time (3 h, 6 h, 9 h, 12 h, 15 h, 18 h) and was used to produce the apple snail hydrolysate. The result showed that soluble protein content was about 2.3%-4.52%. The increase E/S ratio and hydrolysis time, the higher soluble protein content values was. The highest total soluble protein was achieved E/S 0.1 ratio at 12 h, 4.52%. But, after 12 h hydrolysis time, soluble protein was decreased. Optimum treatment to hydrolyzing apple snail using trypsin enzyme was E3H4 treated (E/S 0.1 ratio and 3 h)
Chemical and Organoleptic Properties of Dragon Fruit Gummy Candy and Apple Snail Collagen Extract with Carrageenan Addition Arlita Ramadhanty; Dedin Finatsiyatull Rosida; Ratna Yulistiani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.328

Abstract

Gummy candy is a soft confectionery crafted from fruit juice, sugar, and gelling agents, known for its chewy texture. The utilization of dragon fruit juice enhances its nutritional value due to its antioxidant properties, phenolic compounds, and vitamin C content. Additionally, it aims to diversify products derived from dragon fruit. Meanwhile, the utilization of collagen from apple snails seeks to boost the economic value of these snails and provide an alternative source of collagen raw material. In this study, the gummy candy uses carrageenan as a hydrocolloid material to establish the chewy texture. This study's primary objective is to determine the optimal combination involving the proportion of dragon fruit juice, apple snail collagen extract, and carrageenan concentration for producing high-quality gummy candy. The research employed a Completely Randomized Design (CRD) with a two-factor factorial pattern and two replications. The first factor was the proportion of dragon fruit juice to apple snail collagen (70:30, 75:25, and 80:20), while the second factor was the carrageenan concentration (3%, 5%, and 7% w/w). Observational data were analyzed using Analysis of Variance (ANOVA), and if interactions were observed, they were further assessed with Tukey's test at a significance level of 5%. The treatment combination of a 75:25 proportion of dragon fruit juice to apple snail collagen and a 7% carrageenan concentration proved to be the most effective, yielding gummy candy with a moisture content of 13.21%, ash content of 0.95%, and organoleptic evaluation scores for aroma, taste, color, and texture of 3.25, 3.4, 3.4, and 3.7.
Chemical Characteristics of Gluten-Free Noodle Made from Mocaf and Porang Flour Rosa Andiani; Dedin Finatsiyatull Rosida; Muhammad Alfid Kurnianto
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.346

Abstract

The development of gluten-free noodles has become an option for those with gluten intolerance or aiming to reduce their gluten intake. Mocaf (Modified Cassava Flour), rich in starch and porang flour with glucomannan content, can be used as the base ingredient for making gluten-free noodles. This research aims to determine the optimal proportions of gluten-free noodles based on mocaf and porang flour. This research used a completely randomized design (CRD) with 1 factor, namely the proportion of mocaf flour and porang flour in 3 levels (60:40, 50:50, and 40:60). Observation data were analyzed using analysis of variance (ANOVA) and Tukey's further test at the 5% level. The results showed that the lowest water content of the noodles was found in treatment 60: 40 mocaf and porang flour, with a moisture content of 7.52%. The highest starch content was found in the treatment of 60:40 mocaf and porang flour, with a starch content of 44.04%. The highest crude fibre content was found in the 40:60 mocaf and porang flour treatment, with 6.52% crude fibre content.
Study of the Preference Value of High-Fiber Crackers: Study of the Preference Value of High Fiber Crackers Berta Patrisiya; Dedin Finatsiyatull Rosida; Luqman Agung Wicaksono
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.357

Abstract

Crackers are a type of biscuit made from hard dough that has been fermented. They are flat, have a salty taste, have a crunchy texture, and have layers when broken. Fermentation time influences the product's appearance, aroma, and nutritional quality. The Indonesian population does not consume enough fiber, which can increase obesity rates. Dietary fiber is contained in mocaf flour, red bean flour, and rice bran. The research aims to determine the proportion of wheat flour, mocaf flour, red bean flour, and rice bran with variations in fermentation time, on the preference value of crackers. This research used a Completely Randomized Design (CRD), arranged factorially with 2 factors. Factor I is the ratio of wheat flour, mocaf flour, red bean flour, and rice bran 70:21:4.5:4.5; 70:15:7.5:7.5; and 70:9:10.5:10.5. Factor II fermentation time 20 minutes; 40 minutes; and 60 minutes. The best treatment is crackers with a ratio of 70:21:4.5:4.5 with 40 minutes of fermentation. It has a color score of 3.38 (brownish yellow), an aroma score of 3.36 (normal), a taste score of 3.40 (normal), and a texture score of 3.36 (normal).
Antioxidant and Antibacterial Activities of Hydrolysate Chitooligosacharides in Crab Shell (Portunus Pelagicus) from Degradation of Chitosanase, α-Amylase, Lipase and Cellulase Enzymes Amellia, Siska; Rosida, Dedin Finatsiyatull
Journal Akademik Universitas Swiss German Vol. 4 No. 2 (Feb 2023)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33555/jffn.v4i2.112

Abstract

The crab shell (Portunus pelagicus) has many benefits, one of the benefits is the used in the manufacture of chitooligosaccharides. The crab shell was chosen because it contains 20- 30% chitin inside. Chitin can be processed into chitosan and then hydrolyzed into chitooligosaccharides using enzymes. This study aims to determine the type of enzyme that is effective in the process of hydrolyzing chitooligosaccharides with various enzymes are the α-amylase, lipase, cellulase, chitosanase and a combination of enzymes are chitosanase α-amylase, chitosanase lipase, and cellulase chitosanase. The observation data were analyzed using ANOVA. The results showed that the best chitooligosaccharides obtained resulting from the hydrolysis of a combination of cellulase chitosanase enzymes which had the best characteristics, namely the highest degree of deacetylation of 94.95%, the lowest molecular weight of 3.54 KDa, the antioxidant activity of the DPPH method was 5.21 ( µmol TE/g), the FRAP antioxidant method was 2.27 (µmol TE/g), the diameter of the inhibition area (DDH) was 7.30 mm in Staphylococcus aureus bacteria and 15.9 mm in Salmonella typhosa bacteria. From these results, it can be known that this chitooligosaccharide is more effective in inhibiting the growth. The Gram-positive bacteria was compared to gram-negative bacteria.
PENDAMPINGAN PENGGUNAAN PLATFORM DIGITAL UNTUK MENINGKATKAN PEMASARAN PRODUK UMKM DESA KEBONDALEM Nanda Defi Anita, Nanda; Finatsiyatull Rosida, Dedin; Wardhani Mas’udah, Kusuma; Abidin Achmad, Zainal; Muruah, Iftitan; Almira Nur Aini, Zahra
Jurnal Pengabdian Kepada Masyarakat Patikala Vol. 2 No. 1 (2022): ABDIMAS PATIKALA
Publisher : Education and Talent Development Center of Indonesia (ETDC Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51574/patikala.v2i1.499

Abstract

Pemasaran merupakan salah satu masalah yang sering dihadapi dalam menjalankan usaha. Kurang luasanya produk UMKM (Usaha Mikro Kecil dan Menengah) dikenal oleh masyarakat, menjadikan UMKM sulit untuk berkembang. UMKM di Desa Kebondalem hanya mengandalkan pemasaran didaerah-daerah terdekat dan juga menerima pesanan dari konsumen atau warga sekitar. Pemanfaatan teknologi platform digital merupakan metode yang ditawarkan oleh kelompok 98 KKN Tematik MBKM UPN “Veteran” Jawa Timur yang terdiri dari 10 anggota dalam bentuk pendampingan terhadap UMKM yang memang benar-benar ingin dibantu. Inovasi pemasaran menggunakan platform digital oleh pelaku UMKM merupakan cara terkini dan memiliki prospek tinggi untuk berhasil, sehingga masalah pemasaran dapat teratasi. Berdasarkan 21 data UMKM yang diperoleh terdapat 2 UMKM yang membutuhkan pendampingan untuk mengatasi masalah tersebut. 2 UMKM tersebut yaitu Kripik Madam dan Kerupuk Open 3 Putri. Pendampingan yang akan dilakukan untuk menghadapi masalah pemasaran ini dilaksanakan selama 3 bulan dengan kegiatan edukasi marketing, pembuatan atau revisi logo, foto produk, penggunaan sosial media dan adanya FGD (Forum Group Discussion) mengenai perkembangan sosial media. Setelah dilakukan pendampingan hampir selama 3 bulan, terlihat adanya perkembangan dari UMKM. Perkembangan tersebut dilihat dari awalnya 2 UMKM tersebut tidak memiliki social media, sekarang sudah memiliki. Selain itu akun sosial media sudah dilakukan upload foto produk dengan caption dan tagline yang menarik, bahkan sudah mampu menarik perhatian konsumen untuk membeli produk 2 UMKM tersebut. Kegiatan pemasaran offline yang sudah dilakukan oleh UMKM memiliki strategi sendiri untuk menarik konsumen, hal tersebut harus tetap dilanjutkan. Pemasaran menggunakan platform digital merupakan suatu metode baru untuk mempromosikan produk agar dikenal oleh masyarakat luas. Oleh karena itu, alangkah baiknya pemasaran offline dan online saling berkolaborasi untuk dilakukan agar produk dapat dikenal secara luas, meningkatkan penjualan serta mampu mengembangkan UMKM.
Identifikasi Titik Kendali Kritis Pada Proses Pengolahan Teh Kolagen CV. Raissa Beauty Salsabila, Safrina; Rosida, Dedin Finatsiyatull
abdimesin Vol. 3 No. 1 (2023): Abdi-mesin
Publisher : UPN "Veteran" Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/abdimesin.v3i1.42

Abstract

Keamanan pangan dalam suatu industri pangan merupakan tanggung jawabbersama antara pemerintah, industri dan konsumen yang saat ini harus diimplementasidengan menerapkan sistem mutu pangan yang baik. Persyaratan keamanan pangan harusdipenuhi oleh pelaku usaha pangan dengan mengidentifikasi bahaya pada sepanjang rantaipasok pangan agar masyarakat terjamin keamanannya saat mengonsumsi pangan. Untukmemproduksi produk pangan yang aman dikonsumsi, perlu menggunakan standar-standarkeamanan pangan. Salah satu standar keamanan pangan yang diakui adalah HazardAnalysis and Critical Control Point (HACCP). HACCP adalah suatu sistem manajemenmutu dan keamanan makanan untuk mengantisipasi kemungkinan terjadinya bahayaselama proses produksi dengan menentukan titik kendali kritis. Tujuan dari kegiatan iniadalah mengidentifikasi titik kendali kritis pada proses pengolahan teh kolagen di CV.Raissa Beauty.
Bagelen Substitusi Tepung (Terigu, Garut, dan Kedelai) dengan Penambahan Bubuk Daun (Kelor dan Bayam) Sebagai Upaya Pencegahan Stunting Rahadita A.D.K, Kezia; Rosida, Dedin Finatsiyatull; Pratiwi, Yunita Satya
Physical Sciences, Life Science and Engineering Vol. 1 No. 3 (2024): June
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/pslse.v1i3.245

Abstract

Stunting merupakan masalah gizi yang bersifat kronis yakni salah satu keadaan malnutrisi atau ketidakcukupan zat gizi masa lalu. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan pola faktorial yang terdiri dari 2 faktor terdiri dari 3 taraf perlakuan masing-masing dilakukan ulangan sebanyak 2 kali. Data yang diperoleh dianalisis menggunakan ANOVA, apabila terdapat perbedaan nyata antara perlakuan dilanjutkan dengan uji DMRT (α = 5%). Analisis fisik meliputi kekerasan, sedangkan analisis kimiawi meliputi kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar pati, kadar amilosa, kadar amilopektin, kadar serat kasar, dan kalori. Analisis organoleptik terdiri dari warna, aroma, tekstur, dan rasa. Perlakuan terbaik adalah bagelen dengan perlakuan proporsi tepung terigu 50% : tepung garut 25% : tepung kedelai 25% dengan penambahan bubuk campuran daun kelor dan bayam 15%, menghasilkan nilai kadar kalsium (Ca) 216,45%; zat besi (Fe) 11,022%; seng (Zn) 5,16%; kalori 437 kkal; dan uji organoleptik (skoring) warna 2,08 (agak hijau kecoklatan); aroma 3,64 (agak harum khas daun/langu); tekstur 3,64 (sangat renyah); rasa 4,00 (agak terasa khas daun).
Pengaruh Proporsi Tepung Ubi Jalar Ungu Termodifikasi, Tapioka, dan Oat dengan Variasi Penambahan Kurma Terhadap Analisis Proksimat dan Organoleptik Cookies Rosida, Alifia; Rosida, Dedin Finatsiyatull
Physical Sciences, Life Science and Engineering Vol. 1 No. 3 (2024): June
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/pslse.v1i3.246

Abstract

Cookies merupakan jenis biskuit renyah yang dapat dibuat dengan variasi bahan. Salah satu alternatif terigu untuk cookies yang bisa dikembangkan adalah tepung ubi jalar ungu. Oat yang tinggi serat dan buah kurma kaya manfaat ditambahkan untuk meningkatkan nutrisi cookies. Modifikasi tepung ubi jalar ungu dilakukan dengan fermentasi starter bakteri Acetobacter xylinum yang bertujuan untuk pengayaan serat. Tujuan penelitian ini adalah mengetahui pengaruh perlakuan bahan tepung ubi jalar ungu termodifikasi, tapioka, dan oat dengan variasi penambahan kurma pada cookies. Penelitian ini menggunakan desain Rancangan Acak Lengkap (RAL) pola faktorial dua faktor, Faktor pertama proporsi tepung ubi jalar ungu termodifikasi, tapioka, dan oat yaitu 70%:20%:10%, 60%:20%:20%, 50%:20%:30%. Faktor kedua variasi penambahan kurma yaitu 60%, 80%, 100% dengan dua kali ulangan. Analisis data menggunakan ANOVA dan dilakukan uji lanjut DMRT 5% bila terdapat perbedaan nyata. Cookies proporsi tepung ubi jalar ungu termodifikasi 50%: tapioka 20%: oat 30% dengan penambahan kurma 100% merupakan perlakuan terbaik dengan kadar air 4,67%; abu 2,56%; protein 5,85%; lemak 25,50%; karbohidrat 61,42%; organoleptik skoring warna 5 (coklat pekat); aroma 4,44 (agak manis karamel); rasa 4,36 (agak manis gurih); tekstur 2,48 (agak keras).
Co-Authors Almira Nur Aini, Zahra Amellia, Siska Andiani, Rosa Andre Yusuf Andre Yusuf Trisna Putra Angelica Apnia Priyambodo Anggita Savitri Anggraeni, Fetty Tri anggreini, riski ayu Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Arlita Ramadhanty Arumsaka Arina Taqwa Ayu Rovita Dewi Berlianda Meireni Zacharya Berta Patrisiya Chumairo, Zahrotul Cornelia, Maria Dany Priyanto, Anugerah Devi Wahyu Ristanti Diky Efendi Dwi Ernawati Dyah Setyawati Elma Zanubi Arifah Arifah Erika Puspitasari Fatmala Nida'ul Khasanah Fesdila Putri Nurani Fetty Tri Anggraeny Fitri Ida yanti Fi’isyatin Ayu Rochmiyah Gandhi, Fadia Putri Mahatma Gandhi, Fadia Putri Mahatma Hartono, Sadrina Adsari Novita Havanapan, Phattara-Orn Indah Lestari Jariyah Jariyah Kongpichitchoke, Teeradate Kurniasari, Novia Indah Larasati Sekar Ayu Linda Anggraini Liveranny, Kartika Zenithia Luqman Agung Wicaksono Madany Akbar Setyari Ishaqy Maghfiroh Oktafiani Meireni Zacharya, Berlianda Monica Natasha Pratikto Muhammad Alfid Kurnianto Muruah, Iftitan Nanda Defi Anita, Nanda Nindya Aulia Putri Nuro, Jamilatun Nurul Firdausy Nurun Nafiah, Nisa Patrisiya, Berta Pramidanirwa, Intan Ramadhita Pratikto, Monica Natasha Pratiwi Eka Murliati Rahadita A.D.K, Kezia Rahmawati Ramadhanty, Arlita Ratna Nur Fitria Mabbrury Ratna Yulistiani Reny Dian PS Risha Yuliani Rosa Andiani Rosida Rosida Rosida Rosida Rosida, Alifia Rusydiana, Indah Nur Sabilla Choirun Nisak Salsabila, Safrina Savitri, Anggita Septi Lilik Yuliana Sri Djajati Sri Winarti Teeradate Kongpichitchoke Tiara Puspita Sumardi Ulya Sarofa Ulya Sarofa Wardhani Mas’udah, Kusuma Yumni , Dalilah Edenya Zata Yunita Satya Pratiwi Yusuf Trisna Putra, Andre Zainal Abidin Achmad Zelvia Dian Anggraeni