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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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Halal Certification Education with Halal Business Actor Statements (Self Declare) at Kelompok UMK Sahabat in Rasau Jaya West Kalimantan Lestari, Oke Anandika; Komariyati, Komariyati
Jurnal Pengabdian UNDIKMA Vol. 5 No. 1 (2024): February
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v5i1.9479

Abstract

This community service aims to increase the knowledge of MSE in Rasau Jaya, who are members of the “Kelompok UMK Sahabat (KUS)” regarding obtaining halal certification using a halal statement by business actors or Self Declare. The method stages carried out in this activity were identifying KUS profiles, consumer analysis, education, and evaluation. Evaluation was carried out using a questionnaire. The descriptive data obtained was presented in percentage form. The results of this activity showed that 92% of the products produced by KUS were snacks, 78% of KUS consumers stated that halal certification was a determinant in purchasing food products, educational media using brochures was considered to help understand the material provided, and this activity increases knowledge up to 71.43 %. Continuity of activities through assistance in submitting halal certification through the Self Declare was very necessary.
Marmalade’s formulation of Madu Susu Orange (Citrus reticulata) on multiple concentrations of sucrose [Formulasi marmalade jeruk madu susu (Citrus reticulata) pada berbagai konsentrasi sukrosa] Agustina, Mulya; Dewi, Yohana Sutiknyawati Kusuma; Lestari, Oke Anandika
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i1.12-22

Abstract

Generally, the type of orange used in marmalade production is Sunkist oranges.  In this study, Madu Susu Oranges (Citrus reticulata), a local orange variety typically consumed fresh and rarely processed into products, were used as the raw material for making marmalade. Additionally, sucrose is a key ingredient that can influence the balance between pectin and water in marmalade, affecting its characteristics and making it a valuable topic for further research. The main objective of this research was to determine the best sucrose concentration in the Madu Susu Orange marmalade formulation based on its physicochemical and organoleptic characteristics. The research design used was a Randomized Block Design, one factor of the sucrose concentration level (75%, 80%, 85%, 90%, and 95%) in 5 repetitions. The data were analyzed using ANOVA and further tested with the HSD test at a 5% significance level. The determination of the best treatment was conducted using the effectiveness index method. The results showed that the best treatment was at a 95% sucrose concentration with a 0.77 treatment value (TTV). The physicochemical and sensory characteristics of the Madu Susu Orange marmalade at 95% sucrose concentration were: total acidity of 0.52%, pH 5.82, total soluble solids of 68.00%, moisture content of 20.87%, and color values L* 29.94, a* 9.87, b* 49.90. Sensory test results for the best treatment were color 3.80 (liked), texture 3.67 (liked), and taste 4.17 (very liked).
Antihyperglycemic and antioxidant activity of Bajakah herbal tea made from Bajakah rod-Tikung honey-Amblycarpa lime (jeruk Sambal) [Aktivitas antihiperglikemia dan antioksidan minuman teh herbal Bajakah yang dibuat dari madu Tikung-batang Bajakah-jeruk Sambal] Marina, Aristawipana; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
Jurnal Teknologi & Industri Hasil Pertanian Vol. 30 No. 1 (2025): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v30i1.23-34

Abstract

Hyperglycemia is characterized by elevated blood glucose levels, defined as instant blood glucose exceeding 200 mg/dL or fasting blood glucose surpassing 126 mg/dL. This condition has the potential to increase free radicals in the body. Using herbal ingredients or herbal drinks can also be a way to control blood glucose and free radicals. The Uncaria genus has functional anti-diabetic properties because it contains alkaloids and flavonoid compounds with antihyperglycemic and antioxidant effects. This study aimed to measure the antioxidant and antihyperglycemic potential of bajakah herbal tea with its raw materials (bajakah wood extract, honey, and Amblycarpa lime (jeruk Sambal)). The formulation of Bajakah herbal tea consists of 19.32 g Amblycarpa lime (jeruk Sambal), 46.38 g Bajakah rod extract, and 57.97 g honey. Antioxidant activity was achieved using the 2,2-diphenyl-1-picrylhydrazyl or DPPH method, and antihyperglycemic methods were used, such as the Oral Glucose Tolerance Test (OGTT). Physical characteristics are also tested for pH, color, and total dissolved solids. Data was analyzed using one-way ANOVA. The results showed that the combination of Bajakah-based herbal drinks, Bajakah herbal tea (123.67 g or equivalent to a carbohydrate content of 50 g), and the single preparation did not have antihyperglycemic activity. However, bajakah herbal tea has the highest antioxidant activity compared to its raw materials.
KARAKTERISTIK PERMEN JELLY BAYAM MERAH (Amaranthus tricolor L.) PADA BERBAGAI FORMULASI PEMANIS (SUKROSA, MADU KELULUT DAN STEVIA) Anggraeni, Wanda Putri; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
Jurnal Sains Pertanian Equator Vol. 15 No. 2
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v15i2.99090

Abstract

Permen jelly merupakan kembang gula bertekstur lunak, yang di proses dengan penambahan komponen hidrokoloid seperti gum, pektin, pati, karagenan, gelatin dan lain-lain untuk modifikasi tekstur sehingga menghasilkan produk yang kenyal. Penelitian ini bertujuan untuk mendapatkan formulasi pemanis sukrosa, madu kelulut dan stevia yang memiliki karakteristik fisikokimia dan sensori permen jelly terbaik. Metode penelitian menggunakan Rancangan Acak Kelompok (RAK) satu faktor dengan enam perlakuan dan empat ulangan. Parameter yang dianalisis meliputi kadar air, kadar abu, gula reduksi, aktivitas antioksidan, warna (L*, a*, b*), serta uji deskriptif sensori. Formulasi terbaik terdapat pada perlakuan 50% sukrosa: 37,5% madu kelulut: 12,5% stevia dengan karakteristik fisikokimia kadar air 15,47%, abu 0,35%, gula reduksi 33,63%, antioksidan 11,07%, warna L* 15,37, a* 0,70, b* -0,29, dan deskripsi sensori menunjukkan penampakan lebih mengkilap, warna lebih ungu, ada aroma bayam merah, rasa manis, tekstur lebih kenyal dan kesukaan keseluruhan lebih suka.
PREFERENSI PELAJAR TERHADAP MAKANAN TRADISIONAL KHAS KABUPATEN MEMPAWAH Febrianti, Auliadini; Maherawati, Maherawati; Lestari, Oke Anandika
Jurnal Sains Pertanian Equator Vol. 15 No. 2
Publisher : Fakultas Pertanian Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jspe.v15i2.98933

Abstract

Indonesia memiliki keragaman pangan lokal yang melahirkan berbagai makanan tradisional sebagai bagian dari identitas budaya dan kearifan lokal, salah satunya di Kabupaten Mempawah, Kalimantan Barat. Kekayaan kuliner tradisional Mempawah tidak hanya mencerminkan potensi sumber daya alam, tetapi juga menjadi bagian dari tradisi masyarakat multietnis. Namun, perilaku konsumsi makanan bersifat subjektif dan dipengaruhi oleh faktor sosial, budaya, maupun psikologis, khususnya pada kelompok remaja yang masih rentan dalam pengambilan keputusan. Penelitian ini bertujuan untuk mengetahui preferensi pelajar terhadap makanan tradisional khas Kabupaten Mempawah. Metode penelitian yang digunakan adalah deskriptif kuantitatif dengan instrumen kuesioner online yang disebarkan kepada 90 responden pelajar sekolah menengah atas. Hasil penelitian menunjukkan bahwa patlau merupakan makanan tradisional yang paling disukai (54 tanggapan), diikuti bontong (26 tanggapan) dan udang sambal serai (21 tanggapan). Alasan utama pelajar memilih makanan tradisional adalah karena rasa yang khas (52 responden), diikuti alasan keterkaitan dengan budaya (16 responden), kemudahan diperoleh (10 responden), dan sebagian kecil tanpa alasan khusus. Kesimpulannya, rasa khas menjadi faktor dominan dalam membentuk preferensi pelajar terhadap makanan tradisional Mempawah. Penelitian ini bertujuan mengetahui preferensi pelajar terhadap jenis-jenis makanan tradisional khas kabupaten Mempawah.
PANGAN SETENGAH JADI BERBASIS IKAN SEBAGAI SALAH SATU ALTERNATIF PENURUNAN ANGKA STUNTING DAN PENINGKATAN ANGKA KECUKUPAN PROTEIN (AKP) TINGKAT RUMAH TANGGA Lestari, Oke Anandika
Jurnal Pengabdian Kepada Masyarakat Sakai Sambayan Vol. 2 No. 3 (2018)
Publisher : Lembaga Penelitian dan Pengabdian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jss.v2i3.115

Abstract

Terusan merupakan wilayah pesisir kecamatan Mempawah Hilir, Mempawah Kalimantan Barat. Bidang perikanan merupakan sektor unggulan di Mempawah, terutama budidaya dengan sistem keramba jaring apung (KJA). Tingginya produksi atau hasil ikan ternyata tidak menjamin dapat mengatasi masalah stunting.Permasalahan yang ditemukan adalah rendahnya tingkat kesukaan konsumsi ikan karena cara pengolahan yang tidak praktis sehingga penyediaan di tingkat rumah tangga rendah dan kurang disukai anak karena terdapat duri pada ikan sehingga merasa sulit untuk dikonsumsi. Solusi dari masalah tersebut adalah memberikan teknik pengolahan pangan setengah jadi yaitu menjadi nugget dan kornet ikan dengan diperkaya rempah lokal. Solusi tersebut dapat memecahkan masalah mitra 1 yang merupakan kelompok KJA untuk meningkatkan nilai ekonomi ikan ketika harga ikan rendah, sekaligus permasalahan mitra 2 yang merupakan kelompok PKK Terusan untuk meningatkan penyediaan pangan berbahan baku ikan di tingkat rumah tangga. Kegiatan menunjukan keberhasilan yang ditunjukkan dengan terdapat 60% dari mitra 1 berhasil mengembangan produk olahan yang telah diberikan dan 50% dari yang mengembangkan telah menjadikannya sebagai sumber pendapatan tambahan dengan dijual, sedangkan 100% dari mitra 2 telah mengaplikasikan produk olahan sebagai hidangan di tingkat rumah tangga. Pengolahan ikan menjadi produk setengah jadi dapat meningkatkan kepraktisan dalam pengolahan selanjutnya dan umur simpan yang lebih panjang dengan cara pembekuan sehingga dapat menjadi alternatif untuk meningkatkan konsumsi ikan terutama di tingkat rumah tangga. Harapan yang lebih besar dengan pengolahan ikan menjadi produk setengah jadi dapat meningkatkan minat konsumsi ikan terutama bagi anak hingga dapat menurunkan angka stunting dan meningkatkan angka kecukupan protein (AKP). Kata kunci: KJA, Kornet, Nila, Nugget, PKK
Isotonic Drink Formulation Based on Coconut Water and Starfruit Juice with a Sweetening Combination of Sucrose, Stevia, and Honey Taneasy, Ian; Dewi, Yohana Sutiknyawati Kusuma; Lestari, Oke Anandika
FoodTech: Jurnal Teknologi Pangan Vol 8, No 2 (2025): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v8i2.102649

Abstract

An isotonic drink is a formulation drink intended to rapidly replace liquids, carbohydrates, electrolytes and body minerals, so that it can be absorbed by the body after drinking. This study aims to find the types of sweetening formulations of sucrose, stevia and honey that produce the best physiochemical and sensory characteristics of coconut water isotonic drink lead. This research design uses a Group Randomization Plan (RAK) with 1 factor, namely variations in sweetener formulations (sucrose: honey: stevia) with a repeat count of 5 experimental units, resulting in a total of 25 samples consisting of 5 treatment standards. The observation results data were processed using Analysis of Variants (ANOVA). Determination of the best treatment using the efficacy index test. Physicochemical and sensory characteristics of coconut water isotonic drinks and from the best lead-twentieth are found in the formulation f2 having a treatment value (NP) of 0.61 with a pH of 3.07, a TPT value of 5.32 °Brix, a sodium content of 903.06 mg/kg, a level of 419.8 mg/kg, antioxidant activity of 20.81%, and a total acid value of 0.165%, respectively. It is also used in organoleptic testing with a 3.37 aroma, 3.97 flavor and a 3.77 overall favorite.
EFFECT OF RATIO OF YELLOW WATERMELON FLESH (CITRULLUS VULGARIS S.) AND SECANG WOOD EXTRACT (CAESALPINIA SAPPAN L.) ON THE QUALITY OF WATERMELON ALBEDO SHEET JAM Nabila, Syarifah; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 1
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i1.2140

Abstract

Sheet jam is a semi-solid jam that is modified into a sheet shape according to the surface of the bread with an elastic and compact texture, one of which can be made from yellow watermelon albedo. Watermelon albedo, which is usually discarded, contains pectin which functions to form a gel. Sappan wood (Caesalpinia sappan L.) is used as a natural dye, producing yellow at acidic pH and red at neutral pH. Watermelon flesh can provide a natural fruit flavor (taste). This study aims to obtain the ratio of yellow watermelon flesh to sappan wood extract which has the best physicochemical and sensory characteristics of sheet jam. Randomized Block Design (RBD) with one factor, namely five ratios of watermelon flesh and sappan wood extract, 100%: 0%, 75%: 25%, 50%: 50%, 25%: 75%, and 0%: 100%, each repeated five times. The best results were obtained at the ratio of watermelon flesh: sappanwood extract 75%:25% with a water content of 11.87%, reducing sugar 42.96%, color L* 40.07, a* 4.03, b* 4.10, total acid 1.66%, and sensory taste sweet, chewy texture, yellow watermelon aroma, yellow color and overall preference more. The presence of sappanwood extract can reduce the use of fruit flesh.
PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF YOUNG COCONUT (Cocos nucifera L.) SHEET JAM WITH A COMBINATION OF TYPES OF SWEETENERS Sari, Nopita; Lestari, Oke Anandika; Saputri, Nur Endah
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 1
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i1.2142

Abstract

Sheet jam is a modification of spreadable jam which has a sheet shape that fits the surface of the bread. This research aims to evaluate the effect of replacing granulated sugar with alternative sweeteners, fructose syrup, kelulut honey, and liquid palm sugar, on the physicochemical and sensory characteristics of young coconut meat sheet jam. This research used a Randomized Block Design (RAK) with four treatments (P0: granulated sugar, P1: liquid fructose syrup, P2: kelulut honey, P3: liquid palm sugar) and six replications, so there were 24 experiments. The data obtained will be analyzed using Analysis of Variant (ANOVA) then followed by the Honestly Significant Difference (BNJ) test at the 5% level. Meanwhile, the hedonic test data was tested using the Kruskal Wallis test. The results showed that the formulation with fructose syrup provided the best physicochemical characteristics for young coconut meat sheet jam, with a water content of 8.30%, reducing sugar 26.77%, color L 30.78%, color a 8.17%, and color b 11.52%. Sensorily, jam sweetened with fructose syrup obtained the best hedonic scores for taste (3.80: like), aroma (3.66: like), color (4.00: prefer), and texture (4.23: prefer like)
WATERMELON ALBEDO SHEET JAM (Citrullus vulgaris R.): STUDY OF THE RATIO OF RED WATERMELON FLESH WITH ROSELLA FLOWER EXTRACT (Hibiscus sabdariffa) Marito, Yohanes; Lestari, Oke Anandika; Dewi, Yohana Sutiknyawati Kusuma
JURNAL BIOINDUSTRI (JOURNAL OF BIOINDUSTRY) JURNAL BIOINDUSTRI: VOLUME 8 NOMOR 1
Publisher : Universitas Trilogi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31326/jbio.v8i1.2139

Abstract

Albedo semangka merupakan bagian yang tidak dikonsumsi dan memiliki persentase yang besar dari total berat buah. Adanya pektin pada albedo semangka telah diteliti berpotensi diolah menjadi selai lembaran, akan tetapi tanpa penggunaan daging buah menghasilkan produk dengan kurang flavor dan warna alami buah semangka. Tujuan penelitian adalah untuk mendapatkan rasio terbaik antara daging buah semangka merah dengan ekstrak bunga rosella yang menghasilkan sifat fisikokimia dan sensori selai lembaran albedo semangka terbaik. Penelitian dirancang dengan satu faktor yaitu perbandingan konsentrasi daging buah semangka merah dan ekstrak bunga rosella yang terdiri dari lima perlakuan yaitu 4:0, 3:1, 1:1, 1:3, dan 0:4 yang masing-masing diulang sebanyak lima kali. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah rasio 1:3 (daging semangka merah: ekstrak rosella) dengan kadar air 14,50%, gula reduksi 56,26%, total asam 14,48%, dan warna nilai L* 9,48, a* 2,32, dan b* 0,02. Perlakuan ini menghasilkan selai lembaran yang memiliki aroma buah, penampakan berkilau, dan warna merah yang menarik.
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