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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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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)
Sensory Profile of Candied Tomatodates Using the Just About Right Method Diapri, Syafian Putra; Jariyah, Jariyah; Priyanto, Anugerah Dany
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.v8i3.487

Abstract

Candied tomato dates are processed candies made from tomatoes that are dried until they are shaped like dates. Sensory profiles are needed to obtain candied date tomatoes with the most optimal betel lime solution concentration treatment and blanching time based on penalty analysis methods (JAR and hedonic scales). This study used the just about right method combined with the hedonic scale (overall liking) in the treatment of candied date tomatoes with a concentration of betel lime solution (2%, 3% and 4% (b/b)) and blanching time (5 minutes, 10 minutes and 15 minutes). There are 17 sensory attributes that will be tested through the assessment of the JAR scale and the hedonic scale (overall liking). The data obtained was then processed using XLSTAT 2024 software. Based on the results of the penalty analysis, it was shown that the most optimal candied date tomatoes were candied date tomatoes with a concentration treatment of 3% betel lime solution and a blanching time of 15 minutes where there were 14 insignificant test attributes or p-value?0.05. Meanwhile, there are only 3 sensory attributes that need to be optimized or p-value?0.05, namely juicy texture (p-value = 0.002), sweet taste (p-value = <0.0001) and fruity taste (p-value = 0.017).
Analog Rice from Pedada Fruit Composite Flour as Functional Food with Low Glycemic Index Ayuningtyas, Diella Trisna; Saraswati, Avina Rachma; Jariyah, Jariyah
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2157-2163

Abstract

This study aims to determine the effect of composite flour proportion pedada fruit, white corn, and soybean flours as well as the addition of GMS on the physicochemical and organoleptic properties of analog rice as functional food that is safe for people with Diabetes Mellitus. This study was arranged in a factorial completely randomized design consisting of two factors with nine treatment combinations and three replications. Factor 1 was the proportion of flour materials pedada fruit-white corn-soybean (5%-75%-20%, 10%-70%-20%, 15%-65%-20%). Factor 2 was GMS addition (1%, 2%, 3%). The data was analyzed using ANOVA at the 5% level and continued with the Duncan Multiple Range Test (DMRT). The results showed that the best treatment was the A1B1 formulation consisting of 5% pedada fruit flour, 75% white corn flour, 20% soy flour and the addition of 1% GMS produced analog rice with organoleptic characteristics of color getting a value of 3.48 (like), aroma 2.92 (neutral), texture 2.76 (neutral), and taste 3 (neutral), antioxidant content of 47.73%, in vitro glycemic index of 42. The results of the RVA analysis showed that formulation A1B1 had a pasting temperature of 94.8°C, peak viscosity 184 cP, hold viscosity 183 cP, final viscosity 332 cP, breakdown 1 cP, setback 149 cP.
Karakteristik fisikokimia dan organoleptik beras analog tepung komposit pedada, tepung garut, tepung kedelai dengan gliserol monostearat Saraswati, Avina Rachma; Jariyah, Jariyah; Wicaksono, Luqman Agung
ARGIPA (Arsip Gizi dan Pangan) Vol 10 No 2 (2025)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v10i2.18358

Abstract

Analog rice as an alternative reduces people's dependence on rice. The materials for this research were arrowroot tuber flour, pedada fruit flour, soybean flour, and various concentrations of glycerol monostearate (GMS). This research aims to study the effect of the proportion of arrowroot flour: pedada fruit flour: soybean flour and the addition of GMS on the physicochemical and organoleptic quality of analog rice, so produced with good quality and is liked by consumers. The design in this research was a completely randomized design (CRD) with a factorial pattern with two factors. Factor I is the proportion of arrowroot tuber flour: pedada fruit flour: soybean flour (75%: 5%: 20%, 70%: 10%: 20%, 65%: 15%: 20%). Factor II is the addition of GMS concentration (0.5%; 1%; 1.5%). Data analysis used the ANOVA method at a confidence level of 95%, if there were differences between treatments continued with the Duncan test a = 5%, and organoleptic tests used the hedonic scale scoring method with data calculations using the Friedman method. The results showed that rice was analogous to the treatment with the proportion of arrowroot tuber flour: pedada fruit flour: soybean flour 65%: 15%: 20%. and the addition of 1.5% GMS is the best treatment with water content values ​​of 4.72%, ash 0.71%, fat 0.41%, protein 7.65%, carbohydrates 86.52%, starch 74.01%, amylose 25.43%, amylopectin 48.58%, kamba density 0.6 g/ml, rehydration power 38.45%, cooking time 305 seconds. Color organoleptic test 4.22; taste 6.26; aroma 5.02; texture 5.08 (like).
Kebijakan Pendidikan Islam dalam Konteks Multikulturalisme Indonesia Jariyah, Jariyah; Juliani, Juliani; Lylyana, Ade; Andini, Dwi; Sembiring, Lisa Seprina Br.
Mesada: Journal of Innovative Research Vol. 2 No. 2 (2025): July-December
Publisher : Yayasan Zia Salsabila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61253/w4w9vf36

Abstract

Penelitian ini bertujuan untuk menganalisis implementasi dan tantangan kebijakan pendidikan Islam di Indonesia dalam menanggapi realitas multikulturalnya. Indonesia adalah negara dengan keragaman etnis dan agama yang tinggi, sehingga membutuhkan kebijakan pendidikan yang tidak hanya mempromosikan identitas agama tetapi juga memperkuat toleransi, inklusi, dan persatuan nasional. Metode penelitian yang digunakan adalah tinjauan pustaka dengan pendekatan deskriptif-analitis terhadap regulasi dan praktik pendidikan Islam, dari kurikulum hingga administrasi lembaga. Temuan penelitian menunjukkan bahwa kebijakan pendidikan Islam, khususnya melalui mata pelajaran Pendidikan Agama Islam (PAI), menghadapi dilema antara menjaga otentisitas ajaran Islam dan kebutuhan untuk menyelaraskan nilai-nilai multikultural. Penelitian ini merekomendasikan reorientasi kebijakan, menekankan pentingnya pendekatan Islam moderat (wasatiyyah Islam), integrasi nilai-nilai kebangsaan ke dalam kurikulum, serta penguatan kompetensi guru untuk mengajarkan keragaman sebagai kekayaan, bukan sebagai ancaman. Implementasi kebijakan yang inklusif ini sangat krusial untuk memastikan bahwa pendidikan Islam berkontribusi pada pembangunan masyarakat Indonesia yang harmonis dan beradab.
Pengembangan dan Implementasi Ekstrakurikuler PAI untuk Pembentukan Karakter Siswa Jariyah, Jariyah; Zahfa, Faiz; Heriyanto, Heriyanto; Padila, Amanda Rezeki; Lestari, Anisa Dwi
MUDABBIR Journal Research and Education Studies Vol. 5 No. 2 (2025): Vol. 5 No. 2 Juli-Desember 2025
Publisher : Perkumpulan Manajer Pendidikan Islam Indonesia (PERMAPENDIS) Prov. Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56832/mudabbir.v5i2.1457

Abstract

Kegiatan ekstrakurikuler PAI adalah serangkaian aktivitas pembelajaran nonformal di luar jam pelajaran reguler yang bertujuan memperkuat pemahaman dan pengamalan ajaran Islam, serta membentuk karakter siswa yang berakhlak mulia, jujur, disiplin, dan bertanggung jawab. Perencanaan kegiatan ekstrakurikuler PAI merupakan langkah awal yang krusial, meliputi analisis kebutuhan siswa, penetapan tujuan, hingga evaluasi, untuk memastikan kegiatan berjalan optimal dan mencapai hasil yang diharapkan. Pengembangan ekstrakurikuler PAI bertujuan memperkaya pengalaman belajar siswa, mendalami nilai-nilai agama Islam secara praktis, serta meningkatkan pemahaman agama, pembentukan karakter, dan keterampilan sosial yang sejalan dengan ajaran Islam. Kualitas pengembangan ini sangat bergantung pada kompetensi pembina atau guru yang memiliki pengetahuan agama yang mumpuni dan kemampuan memotivasi siswa. Pelaksanaan ekstrakurikuler PAI harus dirancang dengan mempertimbangkan keberagaman minat dan bakat siswa, dengan program yang bervariasi seperti tilawah, menghafal Al-Qur'an, pelatihan dakwah, dan diskusi keagamaan. Dukungan dari berbagai pihak seperti kepala sekolah, guru, komite sekolah, dan orang tua, serta penyediaan fasilitas yang memadai, sangat penting untuk keberhasilan program ini. Evaluasi berkala juga diperlukan untuk menilai efektivitas program dan melakukan perbaikan berkelanjutan. Secara keseluruhan, ekstrakurikuler PAI merupakan pilar penting dalam pembentukan karakter Islami siswa dan peningkatan kualitas pendidikan agama di sekolah.
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