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All Journal Transformasi: Jurnal Pengabdian Masyarakat agriTECH Seminar Nasional Lahan Suboptimal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Sricommerce: Journal of Sriwijaya Community Services Clarias : Jurnal Perikanan Air Tawar Journal of Applied Agricultural Science and Technology Jurnal Ilmu Kehutanan Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS) Sriwijaya Foodtech Journal Resocia: International Journal of Applied Research and Innovation
Tri Wardani Widowati
Universitas Sriwijaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Application of Ultrasonic Technology in Modifying Tapioca Starch for Improving the Quality of Gluten-Free Noodles Clara Rosalinda; Oksilia Oksilia; Filli Pratama; Tri Wardani Widowati
Journal of Applied Agricultural Science and Technology Vol. 10 No. 1 (2026): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i1.504

Abstract

Excessive gluten intake may provoke health problems in susceptible individuals, requiring gluten-free noodle substitutes. Tapioca possesses the potential to serve as an alternative to wheat flour; nevertheless, its inherent stickiness, propensity to soften, and limited elasticity require modification. This study utilized tapioca flour modified by ultrasound at two frequencies (20 kHz and 40 kHz) and three duration intervals (40, 45, and 50 minutes). The altered starch was subsequently employed to prepare noodles including a blend of rice flour, eggs, and salt. The measured metrics comprise texture, water absorption capacity, cooking loss, water solubility index (WSI), and swelling power. Data were examined utilizing ANOVA, followed by an LSD test at a 5% significance threshold. The findings indicated that both sonication frequency and duration significantly influenced all evaluated parameters. Raising the frequency to 40 kHz and extending the sonication duration to 50 minutes enhanced texture (121.50 gf), water absorption capacity (34.48%), water solubility index (WSI) (7.03%), and swelling power (4.05%), while concurrently increasing cooking loss to 58.47%. Ultrasonic modification has proven to be an eco-friendly technique for enhancing the functional attributes of tapioca, with prospective applications in the diversification of gluten-free noodle products.
Effect of Citric Acid Concentration and Boiling Time on Physicochemical Properties of Passion Fruit Jelly Drink Merynda Indriyani Syafutri; Herlianah; Tri Wardani Widowati; Friska Syaiful; Eka Lidiasari; Anny Yanuriati; Citra Pratiwi Prayitno
Sriwijaya FoodTech Journal Vol 1 No 01 (2024): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian Universitas Sriwijaya

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Abstract

The objective of this research was to learn the physical and chemical properties of passion fruit jelly drink with difference of citric acid concentration and boiling time. This research used a Factorial Completely Randomized Design with two treatment factors and three replications. First factor was the concentration of citric acid and second factor was boiling time. The observed parameters were physical properties (texture, viscosity, color), and chemical properties (total acidity, total dissolved solids, flavonoid, pH). The results showed that the concentration of citric acid significantly decreased value of texture, viscosity and pH, and increased value of chroma, total acidity and total dissolved solids. Boiling time had significant effects on increased value of texture, viscosity, total acidity and total dissolved solids. The interaction of citric acid concentration and boiling time had significant effect on increased value of total acidity. The best treatment was passion fruit jelly drink with a concentration of 0.3% citric acid addition, and a boiling time of 10 minutes.
Perbandingan SCOBY dan Madu pada Pembuatan Kombucha Teh Secang (Caesalpinia sappan L.) Sugito; Vidya Salwa Fakhira Siregar; Filli Pratama; Tri Wardani Widowati; Harumi Sujatmiko
Sriwijaya FoodTech Journal Vol 3 No 01 (2026): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v3i01.32

Abstract

Penelitian ini bertujuan untuk mengetahui karakteristik kimia dan fisik kombucha dari teh secang dengan penambahan SCOBY dan madu. Penelitian menggunakan Rancangan Acak Lengkap (RAL) Faktorial dengan 2 faktor perlakuan, yaitu konsentrasi bibit SCOBY dan konsentrasi madu dengan pengulangan sebanyak 3 kali. Faktor perlakuan meliputi konsentrasi SCOBY (10%; 15%; dan 20%) dan konsentrasi madu (10%; 15%; dan 20%). Parameter yang diamati pada penelitian ini adalah warna, kapasitas antioksidan, total asam, pH dan total padatan terlarut. Hasil penelitian menunjukkan bahwa penambahan konsentrasi madu berpengaruh nyata terhadap nilai lightness (L*), kapasitas antioksidan, nilai pH dan total padatan terlarut. Perlakuan terbaik (A2B1) dengan konsentrasi SCOBY 15% dan konsentrasi madu 10% memiliki skor rerata lightness (L*) 31,53; redness (a*) 9,46; yellowness (b*) 3,09; kapasitas antioksidan 34,45 ppm; total asam 2,36; pH 2,12 dan total padatan terlarut 10,27°Brix
Optimization of the Drying Process for the Characteristics of Sambal Tempoyak Cube Using Response Surface Methodology Kandita Novita Sari; Tri Wardani Widowati; Eka Lidiasari
International Journal of Applied Research and Innovation Vol. 1 No. 3 (2026): : July: Resocia: International Journal of Applied Research and Innovation
Publisher : CV SCRIPTA INTELEKTUAL MANDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65310/3asrwr70

Abstract

Sambal tempoyak is a traditional fermented food product with distinctive acidic and aromatic characteristics, but its high moisture content limits stability and practical application as an instant cube product. This study aimed to optimize drying temperature and time to obtain sambal tempoyak cubes with desirable physicochemical and microbiological characteristics. An experimental design using Response Surface Methodology with a Central Composite Design was applied to evaluate drying temperatures of 40–60°C and drying times of 2–4 hours. Moisture content, water activity (Aw), pH, and total lactic acid bacteria (LAB) were analyzed as response variables, followed by multi-response optimization and verification of the predicted optimum condition. The optimum treatment was obtained at 58°C for 2.4 hours with a desirability value of 0.894. Verification produced 32.57% moisture content, 0.69 Aw, pH 3.67, and 4.083 Log CFU/g LAB, closely corresponding to the predicted values of 30%, 0.70, 3.69, and 4.054 Log CFU/g, respectively. GC-MS analysis showed that drying modified the volatile profile, particularly reducing Butanoic acid, 2-methyl- and its ethyl ester, while these characteristic compounds remained detectable after drying. The optimized condition provides a balanced approach to moisture reduction, microbiological stability, acidity maintenance, LAB retention, and partial preservation of volatile characteristics in sambal tempoyak cubes.
Co-Authors Agus Wijaya Agus Wijaya Agus Wijaya Aldila Din Pangawikan Anny Yanuriati Aprilia, Wida Rina Basuni Hamzah Basuni Hamzah Basuni Hamzah Berta Sri Kristina Ginting Budi Santoso Citra Defira Citra Pratiwi Prayitno Clara Rosalinda Donny Prariska Dwi Budi Santoso Eka Lidiasari Ferdinan, Muhammad Filli Pratama Friska Syaiful Guttifera Hamzah, Ruth Samantha Harumi Sujatmiko Herlianah Ichsan, Onne Akbar Nur Kandita Novita Sari Kiki Yuliati Merynda Indriyani Syafutri Nura Malahayati Nura Malahayati Nurmaseli, Tri Oksilia Oksilia Parwiyanti Parwiyanti Parwiyanti, Parwiyanti Pratiwi, Citra Prayitno, Citra Pratiwi Rindit Pambayun Rindit Pambayun Rosidah, Umi Santoso, Budi Selly Ratna Sari Siti Rusdiana Puspa Dewi Sugito Sugito Sugito - Syaiful, Friska Tamrin Tamrin Trisna Wahyu Swasdiningrum Putri Vidya Salwa Fakhira Siregar Yanuriati, Anny