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All Journal Jurnal Teknologi Dan Industri Pangan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology JURNAL SAINS PERTANIAN EQUATOR Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Penelitian Pascapanen Pertanian Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Jurnal Teknologi Pertanian JITEK (Jurnal Ilmiah Teknosains) E-Dimas: Jurnal Pengabdian kepada Masyarakat Edukasi: Jurnal Pendidikan Jurnal Pengabdian Pada Masyarakat Indonesian Journal of Chemistry Jurnal Teknologi & Industri Hasil Pertanian Gorontalo Agriculture Technology Journal To Maega: Jurnal Pengabdian Masyarakat Jurnal Mutu Pangan : Indonesian Journal of Food Quality FoodTech: Jurnal Teknologi Pangan Jurnal Bioindustri Jurnal Pengabdian UNDIKMA Indonesian Community Journal Abdimas : Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Pangan Journal of Health and Nutrition Research Jurnal Teknologi Pangan dan Industri Perkebunan Jurnal Agroindustri Pangan Journal of Bioindustry Jurnal Dedikatif Kesehatan Masyarakat
Oke Anandika Lestari
Ilmu Dan Teknologi Pangan, Universitas Tanjungpura, Pontianak, Kalimantan Barat
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TRANSFER TEKNOLOGI PENGOLAHAN BUAH MENJADI PRODUK KERIPIK DAN PERMEN JELLY Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 21, No 1 (2017)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2657.58 KB) | DOI: 10.21831/ino.v21i1.14514

Abstract

The purpose of this community service is diversification of local fruit processed products, so that seasonal fruit can be consumed out of season in processed form. The group involved in this activity is Calikng Raya Jaya Farmers Group which is a local fruit processors and catholic women group which is a product marketers. The main training methods provided are fruit sorting techniques, fruit storage, and vacuum frying process. Also jelly sweets making process, product quality measurement, and product packaging. Product quality characteristics measured on chips are texture and also calories as nutritional information on the packaging label, while for jelly sweets are the water content. The results showed that fruit chips and jelly sweets can be used as alternatives products that have long shelf life. Processed fruit chips and jelly sweets can be used as alternative processed food that has potential as a source of income in Lingga Village, Kubu Raya Regency, West Kalimantan Province
Pemanfaatan Pangan Lokal Sebagai Upaya Mewujudkan Ketahanan Pangan Melalui Pengabdian Kepada Masyarakat di Desa Rasau Jaya III Dzul Fadly; Yohana Sutiknyawati Kusuma Dewi; Oke Anandika Lestari
Jurnal Dedikatif Kesehatan Masyarakat Vol 1 No 1 (2020)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/dedikatifkesmas.v1i1.148

Abstract

Desa Rasau Jaya III merupakan bagian wilayah Kecamatan Rasau Jaya Kabupaten Kubu Raya yang melimpah akan hasil buah-buahan. Pisang merupakan buah yang memiliki tingkat produksi tertinggi di Kecamatan tersebut. Tingginya produksi pisang belum diimbangi dengan pemanfaatannya sebagai bahan pangan dan ditambah lagi pisang memiliki umur simpan yang singkat. Oleh sebab itu kegiatan Pengabdian Kepada Masyarat di Desa Rasau Jaya III dengan ibu-ibu anggota Pemberdayaan Kesejahteraan Keluarga (PKK) ini memiliki tujuan mewujudkan ketahanan pangan melalui pemanfaatan pisang sebagai pangan lokal menjadi bahan baku pembuatan es krim. Hasil pelaksanaan program menunjukkan bahwa tingkat kesukaan, tingkat kesulitan pengolahan, dan tingkat kemungkinan pengulangan dalam membuat es krim pisang menurut peserta secara berurutan adalah tingkat penerimaan rasa yang baik ( 27% sangat suka dan 73% suka); tingkat kesulitan rendah yang tinggi (20% sangat mudah, 70% mudah, dan 10% agak mudah); dan seluruh peserta menyatakan akan mengulang praktik pengolahan es krim pisang tersebut. Dengan demikian, pengolahan pisang sebagai bahan baku es krim diharapkan dapat meningkatkan upaya perwujudan ketahanan pangan dan meningkatkan konsumsi buah di tingkat keluarga.
KARAKTERISTIK SENSORI MINUMAN FUNGSIONAL SERBAT PADA BERBAGAI JENIS PEMANIS Putri, Audy Fadzilla; Lestari, Oke Anandika; Raharjo, Dwi
Jurnal Sains Pertanian Equator Vol. 14 No. 4
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v14i4.94735

Abstract

Minuman fungsional serbat berbasis rempah merupakan inovasi pangan tradisional yang potensial dikembangkan sebagai produk bernilai kesehatan. Penambahan jenis pemanis dapat memengaruhi persepsi panelis terhadap mutu sensori produk. Penelitian ini bertujuan untuk mengetahui pengaruh berbagai jenis pemanis terhadap karakteristik sensori minuman fungsional serbat. Formulasi serbat menggunakan campuran rempah seperti jahe, kayu manis, kapulaga, dan rempah lainnya, dengan lima jenis pemanis: gula pasir, stevia, madu Trigona, gula kelapa, serta kontrol tanpa pemanis. Uji sensori dilakukan terhadap atribut warna, aroma, rasa, tekstur dan kesukaan keseluruhan menggunakan uji Kruskal Wallis dan BNJ. Hasil menunjukkan bahwa jenis pemanis berpengaruh nyata terhadap warna, rasa, dan kesukaan keseluruhan (p
FORMULASI SELAI LEMBARAN JAMBU BIJI (Psidium guajava) DENGAN KOMBINASI SUKROSA, FRUKTOSA, DAN STEVIA Widoyo, Nurman Alif; Lestari, Oke Anandika; Raharjo, Dwi
Jurnal Sains Pertanian Equator Vol. 14 No. 4
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v14i4.96134

Abstract

Selai lembaran sebagai modifikasi dari selai oles dapat memenuhi permintaan konsumen terhadap produk selai dengan penyajian yang lebih praktis dan dapat dikonsumsi kapanpun. Umumnya pada pembuatan selai lembaran jambu biji menggunakan pemanis seperti sukrosa, namun penggunaan sukrosa dapat membentuk kristalisasi pada permukaan selai lembaran, sehingga menyebabkan tekstur menjadi tidak kenyal pada selai lembaran. Formulasi pemanis seperti fruktosa dan stevia diharapkan dapat mengurangi kristalisasi pada selai lembaran jambu biji. Penelitian ini bertujuan untuk mendapatkan formulasi pemanis sukrosa, fruktosa, dan stevia berdasarkan karakteristik sensori terbaik. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) yang terdiri atas 1 faktor dengan 6 variasi perlakuan. Formulasi terbaik didapatkan pada perlakuan Sukrosa 50%: Fruktosa 12,5%: Stevia 37,5%. Karakteristik sensori selai lembaran jambu biji dengan penambahan sukrosa, fruktosa, dan stevia terbaik menghasilkan kenampakan selai lembaran jambu biji mengkilap dengan rata-rata 2,57, berwarna merah dengan rata-rata 3,10, agak ada aroma jambu biji dengan rata-rata 2,73, memiliki rasa manis dengan rata-rata 3,33, dan bertekstur kenyal dengan rata-rata 2,47.
SENSORY DESCRIPTION OF SAWI-NEANAS JELLY CANDY WITH SWEETENER (SUCROSE, KELULUT HONEY AND STEVIA) Farahiyati, Lana; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
Jurnal Sains Pertanian Equator Vol. 14 No. 4
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v14i4.90992

Abstract

Jelly candy is a transparent and clear candy made from a mixture of fruit juice with the addition of gel-forming ingredients. Jelly candy with the addition of mustard greens has advantages because it has complete nutritional content and as a natural coloring in jelly candy. In addition, pineapple juice is added. Pineapple has a low pectin content for gel formation in jelly candy. The purpose of this study was to obtain the best sweetener formulation (sucrose, stingless bee honey and stevia) on the physicochemical and sensory characteristics of mustard greens-pineapple jelly candy. This study used a Randomized Block Design (RBD) with one factor, namely the comparison of sweetener formulations and there were 6 levels of treatment f0 (100%: 0%: 0%), f1 (50%: 50%: 0%), f2 (50%: 37.5%: 12.5%), f3 (50%: 25%: 25%), f4 (50%: 12.5%: 37.5%) and f5 (50%: 0%: 50%) with 4 replications. The results showed that the best treatment based on sensory tests and physicochemical characteristics was treatment f2 (50%: 37.5%: 12.5%).
PENGARUH FORMULASI PEMANIS TERHADAP KARAKTERISASI FISIKOKIMIA DAN SENSORI PERMEN JELLY JAHE (Zingiber officinale) Aklisa, Seskia Amalia Nur; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
Jurnal Sains Pertanian Equator Vol. 14 No. 4
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v14i4.91745

Abstract

Permen jelly termasuk permen lunak yang identik dengan penggunaan bahan baku berupa hidrokoloid, seperti gelatin, karagenan dan agar. Permen jelly umumnya memiliki rasa yang manis di lidah ketika dihisap dan dikunyah, sehingga terkadang dianggap kurang menyehatkan. Formulasi pemanis alami yaitu stevia dan madu diharapkan dapat mengurangi dampak negatif konsumsi gula. Penelitian ini bertujuan untuk mendapatkan formulasi pemanis sukrosa, stevia dan madu yang menghasilkan karakteristik fisikokimia dan sensoris terbaik. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) yang terdiri atas 1 faktor dengan 6 variasi perlakuan. Formulasi terbaik di dapatkan pada perlakuan Sukrosa 50%: Stevia 25%: Madu 25% Karakteristik kimia dan sensori permen jelly jahe dengan penambahan sukrosa, stevia dan madu pada pelakuan terbaik memiliki rata-rata yang menghasilkan kadar air 10,78%, gula reduksi 28, 90%, total padatan terlarut 37 °brix, warna L* 25,93 °brix, warna a* 3,70 °brix, warna b* 5,70 °brix. Kenampakan permen jelly jahe mengkilap, berwarna kuning-kecoklatan (orange), ada aroma jahe, memiliki rasa manis dan bertekstur lebih kenyal.
Sensory Characteristics of Brewing Liberica Coffee (Coffea liberica) at Various Variants and Concentrations of Sweeteners Salsabhilla, Keisya Aura; Dewi, Yohana Sutiknyawati Kusuma; Lestari, Oke Anandika
FoodTech: Jurnal Teknologi Pangan Vol 8, No 1 (2025): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i1.96416

Abstract

Coffee is a beverage derived from the extraction of coffee plant seeds that has become one of the most popular drinks in the world. There are 4 (four) main species of coffee including robusta, arabica, liberica, and exelsa. Liberica coffee has a taste that tends to be bitter, thick, and has a low acidity level, the bitter taste in coffee can be minimized by adding sweeteners, sweeteners are food additives added to food and beverages to cause sweetness. This study aims to determine the effect of sweetener variants and concentrations on the physicochemical and sensory properties of brewed Liberika coffee. This research design uses a Randomized Group Design (RAK) with 1 factor, namely sweetener formulation consisting of sucrose and xylitol with 7 levels of treatment. Each treatment was repeated 4 times so that 28 experimental units were obtained. The observation data obtained will be analyzed statistically using Analysis of Variance (ANOVA), if the treatment has a significant effect, then it will be followed by the Honest Real Difference test (BNJ) at the 5% level. Sensory analysis will be carried out using the hedonic test and the data obtained will be analyzed using the Kruskall Wallis method. Determination of the best treatment using the effectiveness index test. The best chemical and sensory characteristics of Liberika coffee brew were obtained with the addition of 20% xylitol, taste sensory value of 3.90, overall liking sensory value of 3.87, body sensory value 3.70 likes, color sensory value 3.73, and aroma sensory value 3.57.
Imitation watermelon sheet jam made from watermelon albedo with natural coloring from roselle petals (Hibiscus sabdariffa L) and sappan wood (Caesalpinia sappan L) Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma; Nabilah, Uray Ulfah; Hasbullah, Hasbullah; Ifwarisan Defri
Journal of Health and Nutrition Research Vol. 4 No. 2 (2025)
Publisher : Media Publikasi Cendekia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56303/jhnresearch.v4i2.462

Abstract

The sheet jam was developed by reflecting on the practicality of sheet cheese. Sheet jam can be formed with the presence of hydrocolloids. Pectin is a hydrocolloid that is naturally contained in watermelon albedo. However, the use of watermelon albedo in making imitation watermelon sheet jam requires coloring and sweeteners. This study aims to obtain the physicochemical and sensory characteristics of imitation watermelon sheet jam using watermelon albedo with natural coloring and sweetener formulations. The treatments used were two types of natural dyes (roselle and sappanwood) and sweetener formulations (fructose, honey, sucrose). The psychochemical characteristics tested were water content, reducing sugar content, total acid, and color. Sensory characteristics were tested descriptively and hedonic quality. Data analysis has been carried out using OPLS-DA, followed by OPLS, and Pearson’s correlation (by SIMCA 14.1). The findings showed that the main physicochemical and sensory characteristics of imitation watermelon sheet jam were herbal aroma, fruit aroma, chewy texture, sweetness, reducing sugar, Hue (red/yellow), rollability, and overall preference. The characteristics that determine the level of preference for imitation watermelon sheet jam were rollability, sweetness, shiny appearance, and chewy taste. The sweet taste characteristic (r -0.92582) has a negative correlation with the level of preference. The presence of a doctoring agent (fructose or honey) prevents crystallization in sheet jam, which is positively correlated with preference. Coloring with Roselle and sappanwood can replace the use of watermelon flesh and can be further studied in relation to the functional characteristics that may be provided.
ANTIDIABETES ACTIVITY AND SENSORY OF TAPAK DARA LEAF TEA (Catharanthus roseus L.) IN VARIOUS TYPES OF SWEETENERS Saputri, Gian Melinda; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Volume 7 Nomor 2
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i2.2130

Abstract

Tapak Dara Leaf (Catharanthus roseus L.) is a traditional herbal plant known for its alkaloid and flavonoid content which are included in its phenolic compounds that offer various health benefits such as antidiabetic. Antidiabetic is related to its activity as an anti-α-amylase and antioxidant. Its application in medicine can be consumed in the form of tea drinks. The purpose of this study was to study the effect of various types of sweeteners on the activity as an antidiabetic and sensory of Tapak Dara Leaf (Catharanthus roseus L.) drinks. The design of this study used a Completely Randomized Design with one factor, namely 4 types of sucrose sweeteners, kelulut honey, commercial honey, and stevia and 1 unsweetened control, so that there were 5 treatments and 5 replications were carried out to obtain 25 experimental units. The parameters observed in this study included Physicochemical Tests and Organoleptic Tests. The results of the physicochemical test data were analyzed using analysis of variance. The analysis was continued if there was a significant effect with a further BNJ 5% test. Sensory test data were analyzed using Kruskal Wallis to determine the effect of treatment on the sensory characteristics tested. The results of this study indicate that the types of sweeteners used, namely sucrose, stingless bee honey, commercial honey, and stevia, have an effect on the antidiabetic activity and sensory of tapak dara leaf tea drinks. Tapak Dara Leaf Drink (Catharanthus roseus L.) with benefits as an antioxidant can be consumed by adding stingless bee honey as a sweetener, while as an anti-α-amylase with commercial honey as a sweetener.
FUNCTIONAL AND SENSORY CHARACTERISTICS OF SOURSOP TISANE (ANNONA MURICATA L) IN VARIOUS TYPES OF SWEETENERS Fabiola, Vonny; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) Jurnal Bioindustri: Volume 7 Nomor 2
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v7i2.2131

Abstract

Functional drinks are drinks that not only provide benefits for the body, but can also be enjoyed well when consumed. One of the functional drinks that has a good reputation among the general public is tea. Tea is the most frequently consumed drink and is generally followed by the addition of sweeteners to enhance the flavor. Soursop leaf tea is known to have bioactive content that is beneficial for health. This study aims to determine the effect of several types of sweeteners added to the physicochemical and sensory characteristics of soursop leaf tea functional drinks. This study design used a Completely Randomized Design (CRD) with 1 factor, namely the type of sweetener with 1 level of treatment, namely 4 types of sweeteners (sucrose (F1), kelulut honey (F2), commercial honey (F3), and stevia (F4)) and 1 unsweetened control (F0) with 5 repetitions each so that there were 25 experimental units. The data obtained were analyzed using Analysis of Variance (ANOVA) and continued with the Honestly Significant Difference (HSD) test at the 5% level. Sensory data were conducted using descriptive scoring test and data were analyzed using Kruskal Wallis method. The average anti alpha amylase activity ranged from 45.41% to 62.25%. Antioxidant activity ranged from 52.86% to 64.04%. Total phenolics contained in the sample ranged from 146.33 mg GAE/g to 188.26 mg GAE/g. The pH of the sample ranged from 4.41 to 5.91. While the TPT of the sample ranged from 0.68°brix to 7.64°brix. The results also showed that the sensory attributes of the five types of samples had different characteristics. Soursop leaf tea drink using kelulut honey as a sweetener has the best functional characteristics (antioxidants and anti alpha amylase), but has a low overall acceptance rate.
Co-Authors Agus Setiyono Agustina, Mulya Aju Tjatur Nugroho Krisnaningsih Aklisa, Seskia Amalia Nur Aktavia, Risti Ananda, Dzikri Maizan Anggraeni, Wanda Putri Apriani, Sri Devi Aprillia, Nelvy Regina Dwi Arif Hidayatullah Aruntari Junimdiyan Aurelia, Michelle Putri Billhaq, Sabila Meirizqina Boangmanalu, Tania Roitona Brigita Ratna Harsanti brigitta ersa pancarwani Candra Wasis Agun CHANDRA, DEFRI ORCHIO Dewi, Yohana Kusuma Dharmawan, Hanief Dharmawan Dhitasari, Rochmah Mira Didik Wahyudi Dwi Fatmawati, Dwi Dwi Gusmalawati Dwi Raharjo Dzul Fadly Emelda, Plaviana Erawati, Erawati Eva Mayasari Fabiola, Vonny Faiza, Arnida Nur Farahiyati, Lana Febrianti, Auliadini Feri Kusnandar Fitriani, Wini Dwi Gian Melinda Saputri Hadiani, Dimas Pratidina Puriastuti Hasbullah Hasbullah Hasbullah Ifwarisan Defri Komariyati Komariyati Komariyati Komariyati Kurniawan, Mikhael Ricky Leondro, Henny Lestari, Yessi Lucky Hartanti Lucky Hartanti Lucky Hartanti, Lucky Maherawati Maherawati, Maherawati Mardiana Putri Maria Ulfa Marina, Aristawipana Marito, Yohanes Mastira, Susi Musa Alfius Nabilah, Uray Ulfah Nancy Dewi Yuliana Neli Muflihah Nopita Sari Nopita Sari Nur Endah Saputri Nurhasanah Nurhasanah Nurmainah Nurmainah Oktaviani, Sulha Rahmi Palupi, Nurheni Sri Peruwany, Gabriela Plaviana Emelda Prihandini, Peni Wahyu purwayanti, sulvi Putri, Audy Fadzilla PUTRI, MARDIANA Rudin, Iswandi Sapta Sahid, Emif Rezqia Sakapani, Patricia Dayu Salsabhilla, Keisya Aura Saputri, Gian Melinda Saputri, Nur Endah Sari, Diah Puspita Sari, Sandytia Permata Satrijo Saloko Situmorang, Ruth Karen Vania SKD, Yohana Sri Widowati Stephanie, Akuilla Suko Priyono Suko Priyono Surya Abi Alfariz Syafitri, Dhea Syarifah Nabila Taneasy, Ian Tanjung, Safrina Arsi Sekar Th. Candra Wasis Agung Sutignya Tri Rahayuni Utami, Dwi Vonny Fabiola Warong, Sepiana Debora Widadi Padmarsari Soetignya Widoyo, Nurman Alif Yohana S. Kusuma Dewi Yohana S.K. Dewi Yohana Sutiknyawati Kusuma Dewi Yohana Sutiknyawati Kusuma Dewi Yohanes Marito Yuli Arif Tribudi Zukhruf, Syaqinah Az