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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
Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Pengembangan Potensi Mangrove sebagai Produk Pangan Fungsional di Kecamatan Wonorejo Surabaya Yulistiani, Ratna; Finatsiyatull Rosida, Dedin; Savitri, Anggita; Meireni Zacharya, Berlianda
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/jssd.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.
Physical Characteristic of Glucose Syrup From Gracilaria sp. Pramidanirwa, Intan Ramadhita; Rosida, Dedin Finatsiyatull
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
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.v9i3.832

Abstract

The growing gap between domestic sugar production and consumption in Indonesia suggests that there are alternative carbohydrate sources beyond sugarcane. Seaweed Gracilaria sp. represents a promising renewable biomass due to its high cellulose content; however, its rigid lignocellulosic matrix limits enzymatic conversion efficiency. This study examines the physical characteristics of glucose syrup produced from Gracilaria sp. via microwave-assisted inorganic salt pretreatment, followed by cellulolytic hydrolysis with Viscozyme® L. The glucose syrup was assessed for yield, ash content, and total dissolved solids (TDS) based on standard analytical protocols. The results indicate that the pretreatment successfully enhanced enzymatic accessibility, yielding glucose syrup with physical properties comparable to conventional sweeteners used in food applications. These findings highlight the potential of Gracilaria spp. as a sustainable raw material for sweetener production and reinforce the importance of physical characterisation as a determinant of product stability and compliance with food quality standards. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 14: Life Below Water
Potential of flavor enhancer from crude hydrolysate derived from Pomacea canaliculata and Filopaludina javanica using papain Yusuf Trisna Putra, Andre; Finatsiyatull Rosida, Dedin; Dany Priyanto, Anugerah; Kongpichitchoke, Teeradate; Havanapan, Phattara-Orn
jurnal1 VOLUME 8 ISSUE 2, DECEMBER 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i2.1149

Abstract

Enzymatic hydrolysis is an effective technique for breaking down proteins into peptides and free amino acids. Among the amino acids released, glutamic acid (glutamate) plays a key role in generating the umami taste in snails. This study aimed to produce a natural flavor enhancer through the enzymatic hydrolysis of proteins derived from Pomacea canaliculata (PCP) and Filopaludina javanica (FJP) using papain enzyme. The hydrolysis process was conducted by adding papain to PCP and FJP slurries at different enzyme-to-substrate (E/S) ratios of 1:10, 1:20, and 1:100 (w/v). The reaction was carried out at 54 °C for 3, 6, 9, 12, 15, and 18 hours. After incubation, the supernatant was collected and analyzed for the degree of hydrolysis, total peptide content, total amino acids, sensory properties, and peptide sequence identification using LC-ESI-MS/MS. The highest degree of hydrolysis was obtained at an E/S ratio of 1:10 after 18 hours, yielding 89.28% for PCP and 76.27% for FJP. The highest peptide concentrations were 15.28 mg/mL and 8.60 mg/mL for PCP and FJP hydrolysates, respectively. Increasing enzyme concentration positively influenced panelists’ preferences for taste, color, and aroma attributes. The identified umami peptides from PCP and FJP typically contained 8–39 amino acids. In the PCP hydrolysate, Ala and Gly residues were identified at the N-terminal region of several peptides, including AVGLSHSNNTKDVMEKSK, GFMCSVDDQHTSSVLLLSYNAITGLGFTTCVTMIA, and GEMAAHYGTMDGGPGM. In the FJP hydrolysate, Gly was predominantly present at the N-terminal of peptides such as GLPGLPGLPGPK, GPLGPLGPQGIP, and GMMPPGMMPPEGMPP
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