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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Abdi Insani Journal of Food Engineering Prosiding Seminar Nasional Universitas Serambi Mekkah Tepis Wiring : Jurnal Pengabdian Masyarakat Berkala Ilmiah Kedokteran dan Kesehatan Masyarakat PAEDAGOGIE
Elly Kurniawati
Program Studi Teknologi Industri Pangan, Politeknik Negeri Jember, Jember
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 Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Other

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Multigrain Rice Instan Sebagai Sumber Protein dan Karbohidrat: Instant Multigrain Rice as a Source Of Protein And Carbohydrates Gemilang, Galuh; Kurniawati, Elly
JOFE : Journal of Food Engineering Vol. 4 No. 1 (2025): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v4i1.5127

Abstract

Multigrain rice adalah makanan pokok siap saji yang terbuat dari pencampuran kacang-kacangan dan sereal, yang kaya akan serat pangan dan protein nabati. Penelitian ini bertujuan menghasilkan formulasi multigrain rice instan dengan kandungan protein dan karbohidrat tertinggi. multigrain rice instan merupakan kombinasi biji-bijian dan kacang-kacangan, seperti sorgum, jagung, kedelai, dan edamame, yang kaya akan nutrisi. Formulasi yang diuji adalah F1 (20% sorgum, 30% jagung, 0% kedelai, 50% edamame), F2 (20% sorgum, 30% jagung, 10% kedelai, 40% edamame), F3 (20% sorgum, 30% jagung, 20% kedelai, 30% edamame), F4 (20% sorgum, 30% jagung, 30% kedelai, 20% edamame), F5 (20% sorgum, 30% jagung, 40% kedelai, 10% edamame), dan F6 (20% sorgum, 30% jagung, 50% kedelai, 0% edamame). Penelitian menggunakan Rancangan Acak Kelompok (RAK) Non Faktorial dengan tiga kali pengulangan. Analisis kandungan protein dan karbohidrat dilakukan sesuai SNI 01-2891-1992. Hasil penelitian menunjukkan bahwa formulasi F1 memiliki kandungan protein tertinggi sebesar 18,45%, sedangkan formulasi F6 memiliki kandungan karbohidrat tertinggi sebesar 69,41%. Kombinasi serealia dan kacang-kacangan seperti sorgum, jagung, kedelai, dan edamame berperan sebagai sumber serat, protein nabati, dan karbohidrat. Multigrain rice instan ini dapat menjadi alternatif pangan fungsional yang praktis, memenuhi kebutuhan gizi, dan mendukung keanekaragaman pangan. Penelitian ini dapat menjadi dasar pengembangan produk pangan sehat berbasis multigrain.
Analisis Fisik, Mikroba, pH, dan Sensorik Es Krim Fungsional Probiotik dengan Kombinasi Ubi Jalar Ungu: Physical, Microbial, pH, and Sensory Analysis of Functional Probiotic Ice Cream with Purple Sweet Potato Combination Arif Alya Lukman, Mohamad Rifqi; Kurniawati, Elly
JOFE : Journal of Food Engineering Vol. 4 No. 2 (2025): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v4i2.5169

Abstract

Dengan meningkatnya pengetahuan konsumen tentang pangan sehat, permintaan pangan fungsional yang lezat, bergizi, dan bermanfaat bagi kesehatan meningkat pesat. Salah satu inovasi untuk menjawab kebutuhan ini adalah es krim probiotik. Tujuan dari penelitian adalah mengetahui pengaruh penambahan bakteri probiotik Streptococcus thermophilus & Lactobacillus acidophilus dan ubi jalar ungu terhadap sifat Mikrobiologi dan sifat fisik. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL). Masing-masing perlakuan diulang dua kali. Terdapat 9 perlakuan yaitu P1 (bakteri 0% : ubi ungu 0 gr), P2 (bakteri 3% : ubi ungu 0 gr), P3 (bakteri 6% : ubi ungu 0 gr), P4 (bakteri 0% : ubi ungu 150 gr), P5 (bakteri 3% : ubi ungu 150 gr), P6 (bakteri 6% : ubi ungu 150 gr), P7 (bakteri 0% : ubi ungu 300 gr), P8 (bakteri 3% : ubi ungu 300 gr), P9 (bakteri 6% : ubi ungu 300 gr). Analisis yang digunakan adalah analisis varians (ANOVA) dengan SPSS, dan dilanjutkan dengan uji beda nyata jujur (BNJ). Hasil penelitian menunjukkan bahwa penambahan bakteri probiotik Streptococcus thermophilus & Lactobacillus acidophilus dan ubi jalar ungu memberikan pengaruh nyata terhadap total bakteri, nilai pH, overrun, daya leleh dan sensorik mutu hedonik. Perlakuan terbaik pada es krim probiotik terdapat pada perlakuan P2 dengan hasil total bakteri (8,85 log CFU), pH (6,02), overrun (17,41%), daya leleh (13 menit), nilai hedonik (warna 4,00; aroma 4,56; tekstur 4,56; rasa 5,84).
Pengaruh Lama Waktu Blanching dan Perbedaan Konsentrasi Perendaman Natrium Metabisulfit Terhadap Karakteristik Beras Pisang Barlin dengan Pengeringan Food Dehydrator: The Effect of Blanching Duration and Sodium Metabisulfite Soaking Concentration on the Characteristics of Barlin Banana Rice Dried Using a Food Dehydrator Fakuza, Hanna Farhan; Kurniawati, Elly
JOFE : Journal of Food Engineering Vol. 4 No. 2 (2025): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v4i2.5171

Abstract

Pisang merupakan buah lokal yang kaya akan gizi seperti vitamin C, protein, kalsium, vitamin A, dan zat besi, serta berpotensi dikembangkan menjadi produk pangan alternatif seperti beras pisang. Namun, kandungan enzim polifenol oksidase pada pisang dapat memicu reaksi pencoklatan (browning) saat proses pengeringan. Penelitian ini bertujuan untuk mengetahui pengaruh lama waktu blanching dan konsentrasi perendaman natrium metabisulfit terhadap karakteristik fisik dan kimia beras pisang Barlin yang dikeringkan menggunakan food dehydrator. Metode yang digunakan adalah Rancangan Acak Kelompok (RAK) dua faktor, yaitu tiga taraf lama blanching (0, 5, dan 10 menit) dan variasi konsentrasi natrium metabisulfit (0, 300 ppm). Hasil menunjukkan bahwa kedua perlakuan memberikan pengaruh nyata terhadap browning index dan kandungan karbohidrat. Semakin lama blanching, terjadi penurunan kandungan gizi akibat denaturasi, sedangkan perendaman natrium metabisulfit dapat menyebabkan pelarutan zat gizi ke dalam air. Perlakuan kombinasi perendaman natrium metabisulfit 300 ppm dan blanching 5 menit menunjukkan hasil paling optimal dalam menjaga tampilan warna cerah dengan browning indeks  70,50 ± 3,82, serta mempertahankan kadar karbohidrat yang relatif tinggi (67,27 ± 0,03%).
Drying Kinetics of Banana Chips: A Modeling Approach Hermanuadi, Didik; Iswahyono, Iswahyono; Kurniawati, Elly; Djamila, Siti; Bahariawan, Amal
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 4 (2024): December 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i4.1090-1100

Abstract

The primary goal of this research is to identify and evaluate the most suitable thin-layer drying model to effectively interpret the drying characteristics of banana chips and determine moisture diffusivity at different drying temperatures. The study utilized physiologically mature “kapok” bananas from the local market in Jember Regency. A flash dryer with a 4000-watt electric heating system was used, equipped with a blower for air circulation, an exhaust fan to expel water vapor. The bananas were processed into chips with a thickness of 1 mm. A total of 2000 g of banana chips were dried at constant temperature according to treatment conditions (air velocity 3.2 m/s, drying at temperatures of 60, 70, and 80°C). The study found that higher drying temperatures (80°C) achieved the highest initial drying rate (35.9% in 30 min) compared to 60°C (28.0%) and 70°C (22.0%). However, the drying rate gradually decreased at all temperatures. The drying kinetics of banana chips at 60, 70, and 80°C aligned well with the modified Midilli model. Effective moisture diffusivity values for banana chips at 60, 70, and 80°C were 4.947E-9 m²/s, 5.165(10–9) m²/s, and 5.756(10–9) m²/s, respectively, indicating that drying at 80°C was the most effective. The effective moisture diffusivity value showed a strong correlation with air velocity, drying temperature, material thickness, RH, and specific material attributes. Keywords: Banana, Diffusivity, Drying, Thin layer drying, Modified Midilli Model.
Formulasi dan Uji Evaluasi Sediaan Patch Transdermal Ekstrak Kunyit (Curcuma domestica Val) dengan Penambahan Ekstrak Buah Lada Hitam (Piper nigrum L) Sebagai Bioehancer Rustiani, Erni; Kurniawati, Elly; Handayani, Marybet Tri Retno
Berkala Ilmiah Kedokteran dan Kesehatan Masyarakat Vol. 4 No. 1 (2026)
Publisher : Fakultas Kedokteran, Universitas Islam Indonesia

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

Abstract

Latar Belakang: Rimpang kunyit (Curcuma domestica Val) mengandung senyawa kurkumin yang memiliki aktivitas antiinflamasi dan analgesik, namun penghantaran transdermal sering terkendala oleh rendahnya laju penetrasi menembus stratum korneum. Oleh karena itu, diperlukan strategi formulasi menggunakan bioenhancer alami, seperti ekstrak buah lada hitam (Piper nigrum L) yang mengandung piperin, untuk meningkatkan absorpsi perkutan zat aktif dalam sediaan patch. Tujuan: Penelitian ini bertujuan untuk memformulasikan dan menentukan sediaan patch transdermal ekstrak rimpang kunyit terbaik dengan variasi konsentrasi bioenhancer ekstrak buah lada hitam yang mampu meningkatkan penetrasi kurkumin secara optimal. Metode: Sediaan patch diformulasikan dalam tiga variasi: F1 (tanpa bioenhancer), F2 (bioenhancer ekstrak lada hitam 5%), dan F3 (bioenhancer ekstrak lada hitam 10%). Evaluasi sediaan meliputi uji mutu fisik (organoleptis, pH, keseragaman bobot, ketebalan, ketahanan lipat) serta uji penetrasi in vitro menggunakan metode difusi Franz untuk mengukur profil permeasi. Hasil: Seluruh formula memenuhi persyaratan standar mutu fisik sediaan topikal. Hasil uji difusi Franz menunjukkan bahwa F3 (konsentrasi bioenhancer 10%) memberikan profil penetrasi paling unggul dibandingkan formula lainnya, dengan nilai jumlah kumulatif terpermeasi sebesar 62,626 μg/cm² dan nilai fluks mencapai 112,397 μg/cm².jam. Simpulan: Penambahan ekstrak buah lada hitam berfungsi efektif sebagai bioenhancer dalam sediaan patch transdermal ekstrak kunyit, di mana konsentrasi 10% terbukti sebagai formula terbaik dalam meningkatkan laju penetrasi obat. Kata kunci: patch transdermal; bioenhancer; Curcuma domestica Val; Piper nigrum L; uji difusi Franz; penetrasi obat.
Analisis Perbandingan Model Desain Pembelajaran ADDIE dan Dick & Carey dalam Pengembangan Pembelajaran Amriyah, Chairul; Andrini, Mike; Sutriani, Ikat; Kurniawati, Elly; Prasetyo, Nabil Tito; Jatmiko, Agus; Meriyati, Meriyati
Paedagogie Vol 21 No 1 (2026)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/paedagogie.v21i1.16449

Abstract

This study is motivated by the limited number of studies that specifically analyze the comparison between the ADDIE instructional design model and the Dick & Carey model, even though both models play an important role in improving the quality of instructional planning. This study aims to analyze and compare the characteristics, development stages, and advantages of the two instructional design models in the development of learning. This study uses a qualitative approach with a library research method. Data were obtained from various scientific literature sources such as books, journals, research articles, and academic documents that discuss instructional design models. The collected data were then analyzed using descriptive qualitative analysis with a comparative approach to identify the similarities and differences between the ADDIE model and the Dick & Carey model. The results of the study show that both models apply a systematic approach in designing instruction, but they differ in terms of complexity and development structure. The ADDIE model has five main stages that are flexible and relatively simple, making it easier to apply in various learning contexts. Meanwhile, the Dick & Carey model consists of ten more detailed and comprehensive stages and emphasizes the integration of learning objectives, instructional strategies, materials, and evaluation. This study concludes that the selection of an instructional design model needs to be adjusted to the objectives and the complexity of the learning being designed. The findings of this study are expected to provide a theoretical contribution to the study of instructional design and serve as a practical reference for educators in selecting an appropriate instructional design model. Future research is recommended to conduct empirical studies to test the effectiveness of both models in classroom learning practices.
PERBAIKAN METODE DAN MANAJEMEN DALAM UPAYA UPSCALING PRODUKSI DI UKM WARNA CAKE, DESA TEGAL BESAR, JEMBER Fadhila, Putu Tessa; Kurniawati, Elly; Putri, Resti Pranata
Jurnal Abdi Insani Vol 13 No 1 (2026): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v13i1.3271

Abstract

Small and Medium Enterprises (SMEs) are productive businesses carried out by individuals in the form of small home businesses with small-scale production capacity or business entities that meet business criteria. One of the SMEs that produces various wet and dry cakes and bread is Warna Cake in Tegal Besar Permai Housing Complex RT 2 and RW 01 Tegal Besar Village, Kaliwates District, Jember Regency. Warna Cake SMEs face several problems in their efforts to scale up production, namely: 1. Low productivity due to equipment with small production capacity and technology that is not yet adequate to increase production volume and quality, 2. not yet having a NIB (Business Permit Number) and Self Declare Halal and P-IRT which results in limited marketing areas 3. Management of the processing process is still simple so that the quality of products, packaging, labels still do not meet the requirements. 4. Implementation of HACCP has not been carried out properly and comprehensively. The proposing team seeks to help overcome these problems by providing assistance in efforts to increase production capacity through the procurement of equipment with larger capacity and faster performance; assisting in the administrative process at the Jember Regency PLUT for NIB, Halal and P-IRT permits; and providing assistance in Good Manufacturing Practices and introducing the Tangzhong method in order to increase the production capacity of the Warna Cake UKM without reducing the quality of its production.
Sosialisasi Cegah Stunting dengan Gerakan Memasyarakatkan Makan Ikan (Gemarikan) di Kabupaten Malang Kharisma, Aurrel Shafira; Kurniawati, Elly; Sinollah
Jurnal Pengabdian Masyarakat: Tipis Wiring Vol 5 No 1 (2026): Tepis Wiring: Jurnal Pengabdian Masyarakat
Publisher : Fakultas Ekonomi dan Bisnis Unversitas Islam Raden Rahmat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/tepiswiring.v5i1.7690

Abstract

Data shows that until now the Indonesian population is still relatively low in terms of consuming fish compared to other animal foods. GEMARIKAN (Gerakan Memasyarakatkan Makan Ikan) is a national program launched by the Ministry of Marine Affairs and Fisheries starting in 2004 which aims to campaign for the importance of the benefits of eating fish from an early age because of the many nutritional contents contained in fish which are very important for brain growth and intelligence. This activity is themed: Socialization to Prevent Stunting with the Movement to Socialize Eating Fish. The purpose of this activity is to provide knowledge support about the importance of consuming fish in improving the quality of children's growth and development. The targets or targets of this activity are: Stunting families, PKK cadres, Posyandu cadres, pregnant women, breastfeeding mothers, young women (prospective brides). The activity was carried out on May 14, 2024 with a total of 50 counseling participants. The information provided is information about the nutritional content, benefits and importance of consuming fish. It is hoped that children and teachers can find out information about the nutritional content, benefits and importance of consuming fish. The method of implementing this activity is “Socialization” in the form of education which aims to increase understanding in the field of health and related scopes in it so as to make the school community aware of the importance of consuming fish to maintain health and healthy living. The place of implementation is the Wisata Latar Bale Desa Mulyoarjo Kecamatan Lawang. The results obtained were changes in knowledge, actions from the community about the importance of consuming fish, as well as diversification of processed fish foods.
Co-Authors Agung Wahyono Agus Jatmiko Agustina, Anis Agustiningtyas, Dwi Wahyu Andrini, Mike Arif Alya Lukman, Mohamad Rifqi Avero Azhar, Faruq Bahariawan, Amal Bakri, Abi Budi Hariono Chairul Amriyah Erni Rustiani Fakuza, Hanna Farhan Gemilang, Galuh Handayani, Marybet Tri Retno Hartono, Ananda Christian Dwi Hermanuadi, Didik Iswahyono, Iswahyono JANNAH, FARIDATUL Kang Woo-Won Kasutjianingati Kasutjianingati Kharisma, Aurrel Shafira Kusumasari, Findi Citra Maulidia, Sofiyani Riski Meriyati Meriyati Nur Rochmah, Afrillia Vita Park Kang-Hyun Prasetyo, Nabil Tito Putri, Resti Pranata Putu Tessa Fadhila Saiful Anwar Silvia Oktavia Nur Yudiastuti Sinollah Sintawati, Riny Siti Djamila Supriyono Supriyono Sutriani, Ikat Yossi Wibisono