Article Per Year (5 Year)
p-Index From 2021 - 2026
7.757
P-Index
This Author published in this journals
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 Journal of Tropical AgriFood 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 Lingkar : Journal of Environmental Engineering Science Contribution to Society Journal Health & Medical Sciences Physical Sciences, Life Science and Engineering Journal of Science and Social Development Pesona Pariwisata Indonesian Journal of Microbiology
Dedin Finatsiyatull Rosida
Universitas Pembangunan Nasional Veteran Jawa Timur
Religion 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 Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

Published : 67 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 67 Documents
Search

 3   4   5   6   7 
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
APPLICATION OF MATERIAL FLOW ANALYSIS (MFA) ON BIOVALORIZATION SYSTEM OF SOY SAUCE AND TOFU SOLID WASTE INTO SEASONING SAUCE PRODUCTS Fediyani, Hanif Faizah Eka; Hendrasarie, Novirina; Rosida, Dedin Finatsiyatull; Larasati, Sekar Ayu
Lingkar: Journal of Environmental Engineering Vol. 7 No. 1 (2026): LINGKAR : Journal of Environmental Engineering
Publisher : Department of Environmental Engineering (Prodi Teknik Lingkungan), Fakultas Sains dan Teknologi, UIN Ar-Raniry Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/ljee.v7i1.10310

Abstract

The massive volume of agroindustrial solid waste from soy sauce (59.7%) and tofu (35.5%) production has the potential to pollute the environment if it ends up in water bodies. However, the high nutrient content opens up opportunities for biovalorization into value-added products. Soy sauce solid waste has a protein content of 16.31%, and tofu solid waste has a protein content of 4.78%. This study aims to produce a plant-based sauce from soy sauce and tofu residues by adding banana peel pectin as a thickener, while simultaneously calculating the waste reduction rate using Material Flow Analysis (MFA) with STAN 2.7.101 software. The method used was solid-state fermentation (SSF) for 72 hours using Aspergillus oryzae and Aspergillus sojae. The sauce characteristics were evaluated through pH, protein content, and organoleptic testing using a scoring method (1–5) to determine the best treatment. From the MFA mapping, it was proven that the biovalorization process of soy sauce residue-based sauce was able to reduce solid waste by up to 55.14%, which is more efficient compared to tofu residue, which only reduced waste by 44.51%.
REPRESENTASI BUDAYA DALAM VIDEO DOKUMENTER SEBAGAI STRATEGI BRANDING DESTINASI: STUDI KASUS DESA ABAFALA, TIMOR LESTE Zainal Abidin Achmad; Egidia Putri Teresia Sembiring Maha; Michelle Librianora Simangasing; Mahendra Rizky Putra Pratama; Dedin Finatsiyatull Rosida; Crystia Aji Putra
PETA - Jurnal Pesona Pariwisata Vol. 5 No. 1 (2026): PETA Vol 5 No 1 Juni 2026
Publisher : Program Studi Pariwisata, UPN Veteran Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/peta.v5i1.297

Abstract

This study aims to analyze how cultural representation in documentary videos plays a role in the destination branding strategy of Abafala Village, Timor-Leste. The study employed a qualitative method with a case study approach, focusing on the analysis of the documentary's visual narrative as the primary object. Data were collected through in-depth interviews with community leaders, observations of cultural practices, and analysis of the documentary's audiovisual content. The analysis was conducted thematically to identify elements of cultural representation and the construction of the destination image. The results show that the documentary serves as a representational medium that constructs destination identity through visualizations of landscapes, traditional architecture, and community cultural practices. This representation not only reflects social reality but also constructs symbolic meanings that strengthen the village's authentic image. Furthermore, distribution through social media broadens the reach of representation and encourages audience engagement as part of the destination image formation process. This study confirms that documentary videos function not merely as promotional media but as a communication mechanism that integrates narratives, symbols, and experiences in shaping cultural identity-based destination branding.
Pemberdayaan Kelompok Usaha Perempuan Dayak Melalui Workshop Pemanfaatan Limbah Kayu dan Plastik Berbasis Keterampilan Produksi Zainal Abidin Achmad; Dyan Agustin; Diana Aqidatun Nisa; Dedin Finatsiyatull Rosida; Zatin Niqotaini
Kontibusi: Jurnal Kontribusi Kepada Masyarakat Vol 6 No 1 (2026): July, Science Contribution to Society Journal
Publisher : Universitas Islam Balitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35457/scs.v6i1.5767

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan kapasitas produksi, keterampilan teknis, dan nilai tambah ekonomi kelompok usaha binaan Lembaga Perempuan Dayak (LPD) Provinsi Kalimantan Tengah melalui pelaksanaan workshop pemanfaatan limbah kayu dan limbah plastik menjadi kerajinan manik-manik. Kegiatan dilaksanakan pada tanggal 7–9 Januari 2026 di Kota Palangka Raya, Provinsi Kalimantan Tengah, dengan melibatkan dosen lintas disiplin dari UPN “Veteran” Jawa Timur sebagai fasilitator. Metode pelaksanaan kegiatan bersifat partisipatif, pembelajaran berbasis praktik, demonstrasi penggunaan mesin injeksi plastik, serta pendampingan proses produksi kerajinan. Hasil kegiatan menunjukkan adanya peningkatan pemahaman peserta terhadap teknik pengolahan limbah, penguasaan operasional mesin, serta kemampuan menghasilkan produk kerajinan berkualitas konsisten dan bernilai jual. Kegiatan ini memperkuat kesadaran peserta terhadap prinsip keberlanjutan lingkungan dan ekonomi kreatif berbasis sumber daya lokal. Kegiatan pengabdian ini berkontribusi pada penguatan kapasitas usaha perempuan Dayak, baik dari aspek teknis, sosial, maupun ekonomi, serta berpotensi mendukung keberlanjutan usaha komunitas di tingkat lokal.
Kajian karakteristik fisikokimia dan organoleptik minuman serbuk kombucha bunga telang, marigold, dan kuncup bunga apel Palestina, Shevilla Aleyza; Rosida, Dedin Finatsiyatull; Sanjaya, Yushinta Aristina
Journal of Tropical AgriFood Volume 8 Nomor 2 Tahun 2026
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.2.2026.23288.112-123

Abstract

Kombucha merupakan minuman hasil fermentasi yang umumnya terbuat dari larutan teh dan gula dengan memanfaatkan kultur simbiotik bakteri dan khamir yang dikenal dengan SCOBY. Kombucha dapat dikembangkan dari berbagai bahan yang memiliki senyawa bioaktif tinggi, seperti bunga telang, marigold, dan kuncup bunga apel sehingga berpotensi menghasilkan produk dengan karakteristik fisikokimia dan organoleptik yang beragam. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan jenis bunga (telang, marigold, dan kuncup bunga apel) dan rumput laut E. cottonii terhadap karakteristik fisikokimia dan organoleptik minuman serbuk kombucha. Penelitian ini menggunakan Rancangan Acak Lengkap dua faktor. Faktor pertama adalah jenis bunga (telang, marigold, dan kuncup bunga apel) dan faktor kedua adalah konsentrasi rumput laut E. cottonii (4%, 7%, 10%). Proses pembuatan minuman serbuk kombucha dengan proses fermentasi menggunakan stater SCOBY. Setelah diberikan filler maltodekstrin dikeringkan selama 6 jam pada suhu 60 oC. Data yang dihasilkan dianalisis menggunakan ANOVA dilanjutkan dengan Duncan’s Multiple Range Test. Formula optimal penggunaan kuncup bunga apel adalah konsentrasi E. cottonii 7%, menghasilkan serbuk dengan kadar air 5,34%; kadar abu 8,29%; pH 5,41; total asam 0,48%; kelarutan 65,84%; viskositas 220,85 mPa.s. Karakteristik organoleptik minuman serbuk kombucha adalah agak encer hingga sedikit kental, dengan rasa asam cenderung netral, aroma rumput laut kuat namun cenderung netral dan sedikit terdeteksi aroma bunga/teh, serta berwarna kurang konsisten, keruh namun cenderung cerah.
Co-Authors Almira Nur Aini, Zahra Amellia, Siska Ana Tri Setyowatik, Rudi Nurismanto Ulya Sarofa 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 Crystia Aji Putra Dany Priyanto, Anugerah Devi Wahyu Ristanti Diana Aqidatun Nisa Diky Efendi Dwi Ernawati Dyah Setyawati Dyan Agustin Egidia Putri Teresia Sembiring Maha Elma Zanubi Arifah Arifah Erika Puspitasari Fatmala Nida'ul Khasanah Fediyani, Hanif Faizah Eka 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 Mahendra Rizky Putra Pratama Meireni Zacharya, Berlianda Michelle Librianora Simangasing Monica Natasha Pratikto Muhammad Alfid Kurnianto Muruah, Iftitan Nanda Defi Anita, Nanda Nindya Aulia Putri Niqotaini, Zatin Novirina Hendrasarie Nuro, Jamilatun Nurul Firdausy Nurun Nafiah, Nisa Palestina, Shevilla Aleyza 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 Sanjaya, Yushinta Aristina Savitri, Anggita Sekar Ayu Larasati Septi Lilik Yuliana Sri Djajati Sri Winarti Teeradate Kongpichitchoke Tiara Puspita Sumardi Wardhani Mas’udah, Kusuma Yumni , Dalilah Edenya Zata Yunita Satya Pratiwi Yusuf Trisna Putra, Andre Zainal Abidin Achmad Zelvia Dian Anggraeni