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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian Argipa (Arsip gizi dan Pangan) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Indonesian Journal of Agricultural Research Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Food Science and Technology Journal (Foodscitech) FONDATIA Agroteknika Jurnal Pengabdian Masyarakat Indonesia International Journal of Community Service AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Mudabbir: Journal Research and Education Studies Tekmulogi: Jurnal Pengabdian Masyarakat Mesada: Journal of Innovative Research
Jariyah Jariyah
Department of Food Technology, Faculty of Industrial Technology, University of Pembangunan Nasional “Veteran” Surabaya, East Java, Indonesia , 60294
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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The Properties Study of Mangrove Fruit Flour Composited with Taro and White Uwi Tubers Jariyah, Jariyah; Sarofa, Ulya; Ratna, Rawiri Yunia
Food Science and Technology Journal (Foodscitech) Vol. 3 No. 2 (2020)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (281.503 KB) | DOI: 10.25139/fst.v3i2.3231

Abstract

This research is a part of research on the study of the glycemic index value of biscuit products from mangrove fruit flour with flour from various of tubers. The tubers used in this study were taro and white uwi. The types of mangrove fruit used were pedada and lindur. The starch content in taro tubers and white uwi can be used to make biscuits. It is known that both pedada (Sonneratia caseolaris) and lindur (Bruguiera ghymnorhiza) flour have anti-diabetic and anti-cholesterol properties. This study aims to analyze the characteristics of the biscuits from the formulation of a mixture of mangrove fruit flour with taro and white uwi tubers. This study used a one-factor completely randomized design with 10 levels of treatment, namely the proportion of mangrove fruit flour types of pedada and lindur and taro and white uwi tuber flour with the formula 0: 100, 10:90, and 20: 80. Biscuit product analysis parameters include proximate, organoleptic analysis, and glycemic index. Measurement of the glycemic index value was carried out in vivo using 22 respondents normal human, healthy, with a blood glucose of 80-100 mg / dL. Blood draws were carried out for 120 minutes at 30-minute intervals. The best biscuits were obtained in the formulation of pedada fruit : taro flour (20: 80), with criteria 84.07%, of yield,  3.72% of moisture content, 3.45% of ash, 4.33% of protein, 7.16% of fat, carbohydrates of 81.34%, 64.39% of starch, the dietary fiber content of 7.69%. Organoleptic test results showed 5.69 of color, the taste of 6.68, texture of 6.54, aroma of 7.13. In vivo test results obtained glycemic index values of 51.46, and glycemic load of 12.90
KAJIAN PENAMBAHAN SUSU KACANG TUNGGAK DAN KONSENTRASI KUNING TELUR TERHADAP FISIKOKIMIA DAN SENSORIS GELATO A, Yuniar; Jariyah, Jariyah
Jurnal Sains dan Teknologi Pangan Vol 7, No 4 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (612.445 KB) | DOI: 10.33772/jstp.v7i4.27485

Abstract

ABSTRAKGelato merupakan salah satu jenis es krim yang berasal dari Italia. Kandungan lemak dari gelato lebih rendah daripada es krim, akan tetapi gelato memiliki kandungan sukrosa yang lebih tinggi. Penelitian ini bertujuan untuk mengetahui pengaruh sifat fisikokimia dan organoleptik gelato susu kacang tunggak, serta mendapatkan kombinasi perlakuan yang menghasilkan gelato dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dua faktor dengan tiga kali pengulangan. Faktor I adalah perbandingan susu kacang tunggak dan susu skim (v/v) 85:15%; 80:20%; dan 75:25%. Faktor II adalah penambahan kuning telur 3%, 4%, dan 5%. Perlakuan terbaik diperoleh dari perbandingan susu kacang tunggak dan susu skim 85%:15%. Penambahan kuning telur 5% menghasilkan gelato dengan kadar protein 2,89%, kadar lemak 4,76%, total padatan 32,56%, waktu pelelehan 15 menit 23 detik, overrun 34,253% dan viskositas sebesar 489,333 mPa.s. Produk terbaik menghasilkan uji organoleptik dengan skor tekstur, aroma, rasa; dan warna berturut-turut 3,346; 3,500; 3,577 dan 3,500. Penelitian ini menunjukkan bahwa velva sari tempe telah memenuhi standar SNI.Kata Kunci : Gelato, Sari Kacang Tunggak, Susu Skim, Kuning Telur.ABSTRACTGelato is a type of ice cream originating from Italy. The fat content of gelato is lower than ice cream, but gelato has a higher sucrose content. This study aims to determine the effect of physicochemical and organoleptic properties of cowpea milk gelato, and to obtain a combination of treatments that produces gelato with the best characteristics. This study used a completely randomized design (CRD) with a two-factor factorial pattern with three repetitions. Factor I is the ratio of arrears bean milk and skim milk (v/v) 85:15%; 80:20%; and 75:25%. Factor II is the addition of egg yolks 3%, 4%, and 5%. The best treatment was obtained from the ratio of arrears bean milk and skim milk of 85%:15%. The addition of 5% egg yolk produced gelato with a protein content of 2.89%, fat content of 4.76%, total solids 32.56%, melting time 15 minutes 23 seconds, overrun 34.253% and a viscosity of 489.333 mPa.s. The best product resulted in an organoleptic test with scores of textures, aroma, taste; and 3,346 colors in a row; 3,500; 3,577 and 3,500, respectively. This research shows that velva sari tempe has met the SNI standard.Kata Kunci : Gelato, Tunggak Bean Juice, Skim Milk, Egg Yolk.
Implementasi Supervisi Akademik oleh Badan Koordinasi Lembaga Pendidikan Qur’an Jariyah, Jariyah; Chusniyah, Atin; Rifa’i, Andi Arif
FONDATIA Vol 7 No 4 (2023): DESEMBER
Publisher : Pendidikan Guru Madrasah Ibtidaiyah STIT Palapa Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36088/fondatia.v7i4.4063

Abstract

This study aims to (1) determine the implementation of academic supervision by the Qur’an Education Institution Coordinating Board of Qur’an Education Park At-Taqwa Karang Dawung Semarang, and (2) identify obstacles to the implementation of academic supervision the Qur’an Education Institution Coordinating Board of Qur’an Education Park At-Taqwa Karang Dawung Semarang. The research method used was qualitative case study method. Data collection techniques were conducted by interview, observation, and documentation. Data analysis techniques were data reduction, data presentation, and conclusion drawing/verification. The results showed that the implementation of academic supervision by the Qur’an Education Institution Coordinating Board based on aspects of planning, implementation, and follow-up can be categorized as not optimal. Factors that hinder the implementation of academic supervision in Qur’an Education Park include supervisors having external activities, supervisors not having supervision competence, and the commitment of Qur’an Education Park administrators to make improvements is still fluctuating.
PENGARUH JENIS KEMASAN TERHADAP SIFAT FISIKO KIMIA, MIKROBIOLOGI, DAN ORGANOLEPTIK PADA PRODUK MANISAN TOMAT SELAMA PENYIMPANAN Luthfi, Qi Ahmad; Jariyah, Jariyah; Putra, Andre Yusuf Trisna
Jurnal Sains dan Teknologi Pangan Vol 9, No 1 (2024):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v9i1.41223

Abstract

Tujuan penelitian ini untuk mengetahui pengaruh jenis kemasan terhadap sifat fisikokimia, mikrobiologi dan organoleptik manisan tomat. Metode penelitian ini menggunakan rancangan acak lengkap (RAL) non faktorial yang terdiri dari 3 jenis perlakuan dan 4 kali ulangan yaitu K1 (kemasan polystyrene), K2 (kemasam polyethylene terepthalate/PET) dan K3 (kemasan aluminium foil) yang diamati setiap 7 hari sekali selama 28 hari (0, 7, 14, 21 dan 28). Data dianalisis menggunakan Analisys of Variance (ANOVA) dan uji lanjut Beda Nyata Terkecil (BNT) dengan taraf kesalahan 5%. Hasil analisis sidik ragam menunjukkan bahwa terdapat pengaruh nyata antara jenis kemasan terhadap kadar air, vitamin C, angka kapang-khamir, aroma, warna, tekstur dan kenampakan pada manisan tomat selama penyimpanan. Akan tetapi, tidak menunjukkan perbedaan signifikan pada tingkat aktivitas air (Aw) manisan tomat selama penyimpanan. Kemasan aluminium foil menunjukkan tingkat peningkatan kadar air dan aktivitas air terendah, penurunan vitamin C terendah, dan pertumbuhan kapang yang paling rendah dibandingkan dengan kemasan polystyrene dan PET, sehingga kemasan aluminium foil memiliki efek terbaik dalam mempertahankan sifat fisikokimia, mikrobiologi dan organoleptik manisan tomat selama penyimpanan.
Effect of Partial Replacement of Wheat Flour with Various Mangrove Fruit Flours and Different Emulsifiers on Physicochemical Properties of Biscuits Jariyah, Jariyah; Yektiningsih, Endang; Sarofa, Ulya; Sopadeo, Peter Adeye
Indonesian Journal of Agricultural Research Vol. 1 No. 2 (2018): InJAR, Vol. 1, No. 2, July 2018
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/injar.v1i2.318

Abstract

Biscuit formulation was produced from the partial substitution of wheat flour using mangrove fruit flour (MFF) with the addition of an emulsifier. In this study, Pedada (Sonneratia caseolaris) and Lindur (Bruguiera ghymnorhiza) were used as two varieties of MFF. Lecithin and sodium stearoyl lactylate (SSL) was used to enhance the physical properties of the biscuits. An experiment was conducted by replacing wheat flour with MFF at different levels (0%, 20%, and 30%). Margarine, sugars, eggs, glucose syrups, and emulsifiers were added after mixing wheat flour with MFF, baking powder, and milk powder uniformly. Dough sheets were formed and baked on a greased tray at 1500C for 10 to 15 min. The biscuits produced were analyzed for spread ratio, breaking strength, and color (L*, a*, and b*), ranging from 4.13–5.07; 54.07–89.77 N; and 34.70–50.90 L*, 15.17–18.80 a*, and 12.00–28.07 b*, respectively. The analysis of chemical composition showed that the carbohydrate ranged from 90.99–93.60%, protein 4.26–7.12%, fat 0.22–0.59%, ash 0.93–1.75%, and moisture 0.88–1.36%, and the energy value spanned over 391.10–395.33 cal/100 g. Sensory evaluation rating, substitution of 20% with MFF, and SSL addition had the highest acceptability compared to other formulations.
Pelatihan interaktif HACCP pada departemen QC PT.Charoen Pokphand Indonesia Food division Berbek Plant Sidoarjo Putri, Nur Dyah Bela; Jariyah, Jariyah
TEKMULOGI: Jurnal Pengabdian Masyarakat Vol 3, No 2 (2023): November 2023
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/tmg.v3i2.60092

Abstract

PT Charoen Pokphand Indonesia Food Division Berbek Plant Sidoarjo is a food company with a strong commitment to the safety and quality of its products. Furthermore, to maintain high HACCP standards, it is necessary to increase the HACCP knowledge and awareness of QC staff personnel. The purpose of this service is to increase HACCP knowledge and awareness through interactive training for QC staff at PT Charoen Pokphand Indonesia Food Division Berbek Plant Sidoarjo. The method of this service is carried out by conducting a pre-test, conducting socialization, interactive training, and evaluation which is carried out by conducting a post-test. The pre-test results obtained an average score of 65.4.  While the post-test results, it is known that 90.9% of participants scored above the KKM with an average score of 91.8. Not only the average score, the score of each participant also increased. However, awareness of the application of HACCP is still considered lacking, based on the low case study average score of 47.8. Training involving a combination of theoretical material and practical training helped QC staff gain a better understanding of the principles and application of HACCP.
Effect of Substitution of Wheat Flour and Pedada Flour (Sonneratia caseolaris) to Characteristic of White Bread Irmawati, Irmawati; Jariyah, Jariyah; Sarofa, Ulya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.435

Abstract

White bread is a food product generally derived from wheat flour that is consumed by the majority of people around the world. Innovations continue to be made to increase the nutritional value of bread. The use of pedada fruit (Sonneratia caseolaris) as a local food rich in fiber is an alternative to mixing with wheat flour. This study was conducted to determine the physical and organoleptic properties of wheat flour white bread with pedada flour. Organoleptic quality assessment was conducted with the participation of 25 panelists. Sensory attributes that are referenced by panelists include color, aroma, taste, texture, and overall. Data analysis used a T-test to determine the real difference between two treatments with a significant level (<0.05) including development volume, number of pores, texture, and organoleptic test. White Bread with a proportion of 80% wheat flour and 20% pedada produced a loaf volume (138.04%), porosity (11,722/cm2), and texture with texture analyzer (5,892 gf). The organoleptic test showed that the bread with 80% wheat flour and 20% pedada flour received positive ratings in terms of color and aroma, but received low ratings in terms of texture and taste.
Identification of Flavor Compounds from Soybean Peel Flour (Glycine max L. Merr) with the Addition of Kaffir Lime Leaves in the Blanching Process Nurul, Adinda; Jariyah, Jariyah
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.438

Abstract

Soybean husk flour is flour made from the main ingredient of soybean husk which undergoes a flouring process so that it can be substituted in making bakery products such as brownies, bread and cookies. Apart from having a fairly high nutritional content, soybean epidermis also has a unpleasant odor that consumers don't like, so it needs to be reduced, one way is by blanching and adding kaffir lime leaves. This research aims to find the best treatment for the length of time for blanching and adding kaffir lime leaves. This research used a Completely Randomized Design (CRD) with two factors and two replications. Factor I is the length of blanching time (10 and 20 minutes) and factor II is the amount of added kaffir lime leaves (0, 5, 10, 15 and 20 gr). The data obtained was then analyzed using ANOVA and continued with the Duncan Multiple Range Test (DMRT) at the 5% level. The best treatment results were obtained in the treatment with a long blanching time of 20 minutes with the addition of 20 grams of kaffir lime leaves with characteristics of 9.55% water content, 1.98% ash, 7.77% protein, 1.60% fat, 30.02% crude fiber and flavor compounds found, among others. pentanal, oxirane,2-(1,1-dimethylethyl)-3-ethyl-, cis-, hexanal, furan, 2-pentyl-5-, octen-1-ol, (Z)-1,1-, dodecanediol, diacetate and cedrene.
The Effect of Coffee Bean Particle Size and Citric Acid Concentration on the Caffeine Content of Arabica Ground Coffee Kalaswari, Sita; Yulistiani, Ratna; Jariyah, Jariyah
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.439

Abstract

Arabica coffee is a coffee commodity that is widely found in Indonesia because it is considered superior in terms of taste. Arabica coffee contains various biochemical compounds, one of which is caffeine, which is known to overcome drowsiness and reduce physical fatigue. However, caffeine use can also lead to negative side effects, such as anxiety, increased blood pressure, and decreased fine motor skills. This study addresses the public demand for lower caffeine coffee to minimize these side effects. The research focuses on reducing caffeine levels by examining coffee bean size and solvent concentration during decaffeination. . The method used was a completely randomized design (CRD) factorial pattern with two factors and two replications. The first factor was coffee bean particle size (4 mesh, 6 mesh, and 8 mesh) and the second factor was maceration process with citric acid solution concentration (1%, 3%, and 5%). Data were analyzed using Analysis of Varience (ANOVA) and Duncan's Multiple Range Test (DMRT) at the 5% level. The results showed that the treatment of 8 mesh coffee bean size with 5% citric acid solution concentration produced the best caffeine content (1.324 mg/g). In addition, the characteristic values of moisture content (3.436%), ash content (2.065%), and phenol content (29.472 mg GAE/g), were obtained. And organoleptic test results with attributes of fragrant-very fragrant aroma (3.55), blackish-brown-black color (3.65), and bitter-very bitter taste (3.5).
Characteristics of Flakes from Kepok Banana Flour and Black Rice Flour with Variation of Steaming Time Rachmawati, Shinta Dwi; Yulistiani, Ratna; Jariyah, Jariyah
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.441

Abstract

This research has the objective of determining the effect of flour rasio kepok banana and black rice. Black rice flour with variations in steaming time on physicochemical characteristics of flakes. This research used a randomized Complete Design (RCD) factorial pattern with two factors and two replications. The first factor is thr proportion of kepok banana flour: black rice flour (30%: 70%, 40%: 60%, and 50%:50%) and the second factor is the length of steaming time (10 minutes, 15 minutes, 20 minutes). The data obtained was analyzed using ANOVA and followed by the Duncan Multiple Range Test (DMRT) at the 5% level. The results of the research showed that there was interaction. There was a significant difference between the treatments of kepok banana flour: black rice flour on moisture content, starch content, and water absorption. The best treatment is Banana flour: black rice flour on moisture content, starch content, and water absorption. The best treatment is flaked with a proportion of 50% kepok banana flour and 50% black rice flour and a steaming time of 10 minutes produced flakes with characteristics of the value of water content of 4.77%, ash content of 2.12%, fat content of 8.35%, content protein of 5.56%, the starch content of 78.01%, water absorption of 24.96%, hardness of 414.57N and dietary Fiber content of 5.22 %, the calcium content of 169.89mg/100g and the average of favorability scores for taste (3.83), color (4.80), aroma (4.20) and textire (3.37)
Co-Authors A, Yuniar Amelia Sofianty, Ardhia Putri Andi Arif Rifa’i Andini, Dwi anggreini, riski ayu Anugerah Dany Priyanto, Anugerah Dany Aryanti, Friska Ayu Kartika, Ayu Ayuningtyas, Diella Trisna Balo , Abhelia Indah Zabrinquds Surya Chusniyah, Atin Diapri, Syafian Putra Endang Yektiningsih, Endang Gilang Ramadhan Hadi Munarko Heriyanto Heriyanto Irmawati Irmawati Juliani Kalaswari, Sita Karunia, SustiawanKarunia Lestari, Anisa Dwi Luthfi, Qi Ahmad Lylyana, Ade Nugraha, Isna Nurul, Adinda Padila, Amanda Rezeki Pudji W, Endang Putra, Andre Yusuf Trisna Putri, Nur Dyah Bela Rachmawati, Shinta Dwi Ratna Yulistiani Ratna, Rawiri Yunia Reda Rizal Sanjaya , Yushinta Aristina Saraswati, Avina Rachma Savitri, Anggita Ulfia Sembiring, Lisa Seprina Br. Sopadeo, Peter Adeye Suprianti, Lilik Ulya Sarofa Wardani, Marisa Kusuma Zahfa, Faiz