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All Journal Jurnal Kedokteran Brawijaya Journal of Innovation and Applied Technology Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Pengbdian Teknik Mesin Tri Dharma Mandiri: Diseminasi dan Hilirisasi Riset Kepada Masyarakat (Jurnal Pengabdian Kepada Masyarakat) Jurnal Ilmu Gizi dan Dietetik
Teti Estiasih
Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Brawijaya, Malang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Education Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Production Improvement and Sugarcane-based Product Diversification of SMEs Yodhatama, Cendono Village, Kandat Sub-District, Kediri District Ali, Dego Yusa; Astuti, Retno; Estiasih, Teti
Journal of Innovation and Applied Technology Vol 10, No 2 (2024)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2024.10.02.013

Abstract

Cendono Village is a sugarcane-producing village with sugarcane areas reaching 50% of agricultural land. The distinctive sugarcane products of Cendono Village are green sugarcane juice drinks and green sugarcane syrup, managed and produced by a productive youth group called Yodhatama. The processed products of this productive youth group are manufactured through a third-party manufacturing system at BUMDES Makmur Abadi, Bendosari Village, Blitar. Activities conducted include equipment facilitation, training and assistance in implementing aseptic sterilization and hot filling, product diversification, and process standardization. Diversification of green sugarcane processed products includes cup-packaged sugarcane juice drinks, jelly drinks, and jelly candies. Production training is conducted with equipment facilitation in the form of food dehydrators and cup sealers. Quality control and consistency are achieved through the development of Standard Operating Procedures (SOPs) and the implementation of Good Manufacturing Practices (GMP).
Diversifikasi Kemasan Minuman dan Produk Olahan Tanaman Obat Keluarga (TOGA) Produksi Kelompok Wanita Tani Desa Kotes, Kecamatan Gandusari, Kabupaten Blitar Ali, Dego Yusa; Astuti, Retno; Estiasih, Teti; Kusumawati, Andriani; Rayesa, Neza Fadia; Ahmadi, Kgs; Latifa Putri Aulia; Ella Saparianti; Vindhya Tri Widayanti; Siska Septiana
TRI DHARMA MANDIRI: Dissemination and Downstreaming of Research to the Community (Journal of Community Engagement) Vol 3 No 2 (2023)
Publisher : SMONAGENES Research Center, Univeritas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtridharma.2023.003.02.106

Abstract

Yard-grown Medicinal Plants (TOGA) are beneficial plants grown by people in their yards. Kotes Village, Gandusari District in Blitar Regency, East Java Province is one of the TOGA producer areas in Indonesia. The great opportunity to develop processed food and beverages from TOGA has not been matched by the people’s skills and knowledge in food processing. Herbal leather and drinks are produced from a simple process applied at Kelompok Wanita Tani (KWT) member of BUMDes Manunggal Abadi. The simple production process causes this product to be expected to be produced on a household scale. The objectives of this community service program include diversification of processed TOGA products, increasing partner knowledge about the principles of sterilization and aseptic packaging, and producing new herbal (TOGA) products. The method used is Participatory Action Research (RAP) with activities carried out in this program include discussions with partners for product development plans, training on herbal leather products, training on packaging TOGA herbal drinks, and training on small middle enterprise good manufacturing practices. From the results, it was found that KWT could practice the production of herbal leather from preparation until product packaging. In addition, KWT can also understand and practice how to package herbal drinks in cup packaging as a variation of new products produced by KWT.
Standardization of Moringa oleifera leaf powder extracts from different leaf stalk colors as raw material for herbal pharmaceuticals Fidyasari, Ambar; Estiasih, Teti; Wulan, Siti Narsito; Khatib, Alfi
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 3 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.03.4

Abstract

Standardization in the pharmaceutical field is essential to ensure quality, and to meet chemical, biological, and pharmaceutical standards, including stability assurance as a pharmaceutical product. Specific and non-specific standardizations are conducted to guarantee the efficacy and quality of extracts, which ultimately ensure the pharmacological effects of the plant. This study aims to determine the specific and non-specific standardization parameters of ethanol extracts from green, white, and red Moringa oleifera leaf powder (MOLP). The highest extract yield was obtained from the red-stalked MOLP. The organoleptic analysis of the Moringa leaf extracts from various varieties resulted in thick extracts with a greenish-brown color, characteristic odor, and bitter taste. In the specific parameters, the water-soluble and ethanol-soluble extract contents met the standard of ≥ 5.0%. The non-specific parameters, including loss on drying, total ash content, acid-insoluble ash content, and extract specific gravity, all met the required standards. The total microbial contamination in the extracts met the criteria, remaining below the maximum limit of 10 colonies per gram. The chromatographic profile of the MOLP ethanol extracts obtained by Gas Chromatography-Mass Spectrometry (GC-MS) revealed the presence of terpenoids and steroids. The ethanol extract of MOLP complied with the content standards set by the Indonesian Pharmacopoeia.
Protein extraction from white, red, and black rice bran using modified three-phase partitioning: Evaluation of solubility, phytochemicals, and proteomics profiles Miftahurrahmi, Miftahurrahmi; Estiasih, Teti; Sirinupong, Nualpun; Mahatmanto, Tunjung; Mubarok, Ahmad Zaki
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 3 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.03.1

Abstract

This study investigated the extraction, solubility profile, phytochemical content, and proteomic profile of rice bran protein (RBP) from white (WRB), red (RRB), and black rice bran (BRB) using a modified three-phase partitioning (TPP) method. Protein solubility peaked at: BRB pH 3.4 (5.40 mg/mL), WRB pH 3.5 (5.10 mg/mL), RRB pH 3.6 (5.03 mg/mL). These differences may be attributed to pigment-protein interactions and inherent protein composition. Phytochemical analysis at optimum solubility pH determined common and specific metabolites of RBP types. Bioactive compounds such as isoflavones, trehalose, and amino acids were found in all samples. At the same time, colored rice brans exhibited a wider profile of secondary metabolites such as phenolics, alkaloids, and steroidal glycosides. Proteomic profiling identified universal seed storage proteins, antioxidant enzymes, and stress proteins across all RBP types. Variety-specific redox regulation and metabolism proteins were also observed, suggesting functional diversity. Integrating solubility optimization with protein and metabolite characterization provides a comprehensive understanding of RBP composition, indicating its potential value as a plant protein source and functional food ingredient. This study highlights solubility optimization, protein and metabolite characterization, and the nutritional potential of RBP as a sustainable plant source for food applications.
IMPLEMENTASI PENJAMINAN MUTU PADA PROSES PRODUKSI MINUMAN JAHE INSTAN SKALA INDUSTRI KECIL MENENGAH Estiasih, Teti; Ahmadi, Kgs; Harijono, Harijono
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 9 No 2 (2018)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v9i2.1193

Abstract

Penjaminan mutu pada proses produksi pangan merupakan suatu tuntutan yang harus dipenuhi oleh semua produsen. Banyak kendala yang dihadapi bagi industry kecil menengah (IKM) dalam penerapan penjaminan mutu. Salah satu IKM yang mengimplementasikan penjaminan mutu berbasis Hazard Analyziz and Critical Control Point adalah IKM DIA yang memproduksi minuman jahe instan. Jahe instan merupakan produk yang berisiko rendah ( low risk ) dari segi keamanan pangan, tetapi penjaminan mutu harus diterapakn untuk menghasilan produk yang aman dan layak dikonsumsi. Upaya untuk implementasi tersebut adalah melalui penerapan cara-cara pengolahan pangan yang baik (GMP, Good Manufacturing Practices ), dan penerapan HACCP. Implementasi dilakukan secara bertahap melalui pemenuhan 18 runga lingkup GMP. Hasil penilaian GMP menunjukkan bahwa IKM ini terkategori baik dengan beebrapa perbaikan harus dilakukan. Penerapan rencana HACCP sesuai 7 prinsip HACCP telah dilakukan. Hasil audit HACCP menunjukkan perlu adanya perbaikan minor meliputi perbaikan ruang produksi, peningkatan kelengkapan sanitasi pekerja, perbaikan sanitasi ruang produksi, dan perbaikan pelabelan.
Mini Review: Hypocholesterolemic Potential of Unsaponifiable Matter from Palm Fatty Acid Distillate wulansari, angela; Estiasih, Teti; Yunianta, Yunianta
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 3, No 2 (2019)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v3i2.5359

Abstract

Palm fruit as raw material of palm oil is the main commodity of Indonesian agriculture. Palm fatty acid distillate (PFAD) is a by-product of palm oil refinery process in deodorization stage. PFAD contained bioactive compounds such as vitamin E, phytosterols, and squalene. Vitamin E, phytosterols, and squalene have knows for its hypocholesterolemic effect and cardio protector. Bioactive compounds of PFAD can be separated from its fatty acid using saponification reaction. Saponification of PFAD produced unsaponifiable matter (USM) which was rich in bioactive compounds. Food fortification is aimed to enhance the nutrition quality of food for specific reason. The fortificant can be macronutrient or micronutrient. USM of PFAD potentially become food product fortificant which will give hypocholesterolemic effect. This review is discussed about hypocholesterolemic effect of each bioactive compounds in USM of PFAD and the potential of USM as food fortificant espsecially for food with hypocholesterolemic effect.
Enhancing Food Self-Sufficiency Through the SIPULUNG Sack-Based Sweet Potato Cultivation System in Bandulan, Malang Estiasih, Teti
Journal of Innovation and Applied Technology Vol 12, No 1 (2026)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiat.2025.012.01.03

Abstract

Bandulan Village in Malang City faces limited agricultural land, leaving local resources such as sweet potatoes underutilized despite their high adaptability and nutritional value. This study used a Participatory Action Research (PAR) approach to assess changes in knowledge, behavior, and community empowerment among 20 members of the Pangan Sentosa Women Farmers Group (KWT) following training on the SIPULUNG sack-based sweet potato cultivation system. The program resulted in notable improvements: knowledge increased by 70%, participation by 75%, goal achievement by 80%, behavioral change by 75%, and environmental impact indicators by 75%. These findings show that SIPULUNG strengthens community capacity in urban settings and aligns with SDG 2 and SDG 12 through sustainable, low-land, low-chemical practices. The group is positioned to pioneer an innovative model of community food security that supports broader national food resilience.
Research Trends and Thematic Evolution of GABA in Fermentation and Bakery Systems: Bibliometric Analysis Bimo, Igoy; Estiasih, Teti; Sunarharum, Wenny; Wulan, Siti; Fidyasari, Ambar; Ali, Dego; Asrori, Muchammad; Pranita, Meylda
Jurnal Ilmu Gizi dan Dietetik Vol 5 No 3 (2026)
Publisher : Fakultas Kedokteran Dan Gizi, IPB University dan PERGIZI PANGAN Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25182/jigd.2026.5.3.618-634

Abstract

γ-Aminobutyric acid (GABA) is a bioactive non-protein amino acid increasingly investigated in fermentation and bakery systems because of its functional, nutritional, and health-promoting properties. The rapid expansion of publications in this field necessitates a comprehensive evaluation of research development, collaboration patterns, and thematic evolution. This study aimed to analyze global research trends related to GABA in fermentation and bakery applications through a bibliometric approach. A cross-sectional bibliometric analysis was conducted using the Scopus database, retrieving publications published between 2017 and 2026 with relevant keywords related to GABA, fermentation, and bakery processes. A total of 1,023 documents were analyzed using performance indicators, co-occurrence networks, thematic mapping, and collaboration analysis. The results demonstrate strong growth in scientific output accompanied by high collaboration intensity, with journal articles dominating publication types. Research productivity is geographically concentrated in Asia, particularly China, Korea, and Japan, while emerging contributions from Southeast Asia and Europe indicate expanding global participation. Core research themes include fermentation processes, microbial metabolism, GABA biosynthesis, and lactic acid bacteria, reflecting the central role of microbial activity in enhancing GABA production. Over time, research focus has shifted from basic fermentation studies toward mechanistic investigations, metabolic analysis, probiotics, and functional food applications. Keyword network and thematic mapping analyses reveal an integrated research structure connecting fermentation technology, biochemical mechanisms, and metabolic or health-related outcomes. Motor themes emphasize metabolism and experimental studies, while application-oriented topics such as probiotics and human health are gaining prominence. Overall, the field has reached a mature and interdisciplinary stage, transitioning from process-centered exploration to application-driven innovation. These findings provide strategic insights for future research directions and support the development of GABA-enriched functional foods and advanced fermentation-based bakery products.
Optimization of Pregelatinization Temperature and Time of Black Potato (Coleus tuberosus) Flour Using Response Surface Methodology Muchlisyiyah, Jhauharotul; Wardhani, Susi; Hasna, Tanalyna; Estiasih, Teti; Shamsudin, Rosnah
Jurnal Pangan dan Agroindustri Vol. 14 No. 4 (2026): October 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agroindustrial and Biosystem Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.04.1

Abstract

Pregelatinization can improve functional properties of underutilized black potato (Coleus tuberosus) flour. Pregelatinization temperature and time were optimized using response surface methodology (central composite design, 13 runs) to maximize water absorption capacity (WAC) and solubility index (SI). Quadratic models were significant (WAC R² 92.83%; SI R² 95.57%; p < 0.05; lack of fit non-significant). Optimal conditions (62 °C, 8.44 min; desirability 0.91) gave validated WAC 2.70 g/g and SI 8.83% (1.42% and 6.83% from predicted), 1.41-fold and 3.57-fold above native flour (WAC 1.92 g/g; SI 2.47%). Pregelatinization lowered pasting temperature (86.25 to 83.90 °C), peak viscosity (4495 to 2792 cP), breakdown (564 to 82 cP), peak time (5.27 to 5.13 min), and paste hardness (63.88 to 28.85 g). SEM showed irregular, rough granules with sheet-like structures; XRD showed fewer peaks (reduced crystallinity). Results suggest potential for instant foods and neglected-tuber valorization, pending food-product evaluation.
Co-Authors -, Yunianta A. Harijono Abdur Rohim, Abdur Adila, Lutfia Agustin, Rivana - Ahmad Zaki Mubarok, Ahmad Zaki Alfi Khatib, Alfi Ali, Dego Ambar Fidyasari Andriani Kusumawati Angky Wahyu Putranto Anugerah Dani Priyanto Anugerah Dany Priyanto, Anugerah Dany Apriliastuti Apriliastuti Arya Ulilalbab Asrori, Muchammad Asusti Asusti, Asusti Avida Nur Hidayah, Avida Nur Bimo, Igoy Dego Yusa Ali Delicia Kusuma, Delicia Dian Widya Ningtyas Dr.Ir. Yunianta, DEA Ella Saparianti Ella Saparianti Endrika Widyastuti Ernawati Ernawati Erni Sofia Murtini Erryana Martati Eva Sofia Fairuz Balqis, Fairuz Fithri Choirun Nisa Hafiz Iqbal Maulana Hanifah Rosyada, Hanifah HARI PURNOMO Hasna, Tanalyna Hera Sisca Prasmita, Hera Sisca I Gusti Ngurah Pratama Putra, I Gusti Ngurah Pratama Indria Purwantiningrum Ines Caesarina, Ines Ismizana Jati Prasiddha Jaya Mahar Maligan Jhauharotul Muchlisyiyah, Jhauharotul Juwita Ratna Dewi Kgs Ahmadi Khoirun Nisa Krisna, Agustin Latifa Putri Aulia Lina Novi Ariani, Lina Novi Luqman Agung Wicaksono M. Wahyu Agung Prasetya, M. Wahyu Agung Miftahurrahmi, Miftahurrahmi Miradiah Cahyanine Muhammad Naufal Arisyi, Muhammad Naufal Nadia Nareswari Nielma Nur Faidah Novita Wijayanti Nur Ida Panca Nugrahini Olivia Yofananda, Olivia Praditya, Brilliant Pranita, Meylda Puspita, Riska Ramadhani, Faiz Ratna Yulistiani Rayesa, Neza Fadia Retno Astuti Ricca Claudia Rini Yulianingsih Rizki Mukti Adicandra, Rizki Mukti Rodhia Dara Albike, Rodhia Dara Rosalina Ariesta Laeliocattleya, Rosalina Ariesta SATRIYAS ILYAS Shamsudin, Rosnah Sirinupong, Nualpun Siska Septiana Siti Fatimatul Mutmainah, Siti Fatimatul Siti Narsito Wulan Sudarma Dita Wijayanti Sunarharum, Wenny Thomas Rianto Tri Sulistyo Tunjung Mahatmanto Vindhya Tri Widayanti Wardhani, Susi Wenny Bekti Sunarharum Widyasari Wulan, Siti wulansari, angela Yusra Widya Pahlevi Zamnia Wahyuli, Zamnia