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All Journal CHEMICA Jurnal Teknik Kimia Jurnal Pangan dan Agroindustri JITEK (Jurnal Ilmiah Teknosains) Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Agroteknika Buletin Ilmiah Sarjana Teknik Elektro Indonesia Berdaya Community Empowerment Jurnal empower : jurnal pengembangan masyarakat Islam
Titisari Juwitaningtyas
Universitas Ahmad Dahlan
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Identifikasi Pengaruh Umur Simpan dan Antioksidan Terhadap Kandungan Karbohidrat dan Kadar Air Pada Mie Tapioka Basah Titisari Juwitaningtyas; Amalya Nurul Khairi
CHEMICA: Jurnal Teknik Kimia Vol 5, No 1 (2018): Juni 2018
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (313.051 KB) | DOI: 10.26555/chemica.v5i1.11837

Abstract

Wet tapioca noodles are a typical food in one of the regions in DIY Province. Traditional processing results in a limited shelf life. Gambir (Uncaria gambir roxb) plants are popular plants to be processed into herbal medicines and nutritious plants. Based on research, gambir has the ability as an antimicrobial and natural antioxidant because of the content of catechins in it. This study aims to identify the effectiveness of using gambir extract as a natural antioxidant in wet tapioca noodle samples. The methodology in this study was carried out by mixing 7% gambir extract into 50 grams of wet tapioca noodles. The finished sample is then treated with storage for 0 days, 3 days, and 5 days. The result of the analysis are in 0 day storage, sample contains antioxidant 80,624 ic50, carbodydrate 41,048 mg, and water 58,575 %. In 3 days storage, sample contains antioxidant 91,048 ic50, carbohydrate 45,744 mg, and water 53,415 %. In 5 days storage, sample contains 94,876 ic50, carbohydrate 60,547 mg, and water 39,100 %. Based on the tests conducted, it appears that there is an increase in the number of antioxidants during the storage period. This is accompanied by increasing carbohydrate content and decreasing water content. Decreasing water content will have an impact on the stability of microbial activity so that it extends shelf life. These results provide the conclusion that gambir extract can provide a longer shelf life effect.
PEMBINAAN KESADARAN PANGAN THOYIB YANG AMAN PENGAWET SINTETIS PADA PENGURUS CABANG ‘AISYIYAH WIROBRAJAN Amalya Nurul Khairi; Titisari Juwitaningtyas; Iin Narwanti
Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Vol. 2 No. 2 (2018)
Publisher : Universitas Ahmad Dahlan, Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jp.v2i2.446

Abstract

Ibu-ibu anggota PCA Wirobrajan sebagian besar adalah pengusaha makanan dan minuman yang terampil dalam pengolahan panganan basah tradisional maupun street food. Kondisi ini merupakan akibat dari banyaknya jumlah sekolah dan adanya Pasar Klitihikan yang khusus menjual makanan jenis camilan di Kecamatan Wirobrajan. Pengabdian ini bertujuan untuk meningkatkan kesadaran Ibu-ibu anggota PCA Wirobrajan terhadap bahaya penggunaan pengawet sintetis sekaligus membekali dengan keterampilan membuat pengawet dari bahan alami dan deteksi sederhana kandungan formalin. Metode yang dilakukan adalah dengan pelatihan dan pemaparan materi. Kegiatan tersebut dilaksanakan dalam tiga kali sesi. Dari hasil pembinaan yang dilakukan diperoleh hasil antusiasme keikutsertaan Ibu-ibu PCA Wirobrajan dan semangat mereka untuk memperbaiki proses pengolahan pangan dengan meminimalisir penggunaan bahan tambahan pangan (BTP) sintetis yang berbahaya. 
Chemical Properties of Red Rose (Rosa Indica L.) Herbal Tea with Variations of Temperature and Drying Time Titisari Juwitaningtyas; Amy Amalia
CHEMICA: Jurnal Teknik Kimia Vol 9, No 1 (2022): April 2022
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v9i1.22208

Abstract

Red roses (Rosa Indica L.) are ornamental plants containing functional compounds that are good for health, such as antioxidants, vitamin C, and polyphenols. Due to the functional compounds in red roses, they can be processed into herbal teas. This study aims to determine the chemical nature of red rose herbal tea with variations in temperature and drying time. This study was designed using a Completely Randomized Design (CRD) consisting of two treatment factors: drying temperature T1= 50 oC, T2= 60 oC, T3= 70 oC, and drying time S1=2 hours, and S2=3 hours. The parameters measured were the water content in dried flowers, while the antioxidant activity and total phenol were carried out in steeping dried flowers. The study results were processed using a two-way ANOVA (analysis of variance). The results showed that temperature and drying time significantly affected moisture content, antioxidant activity, and total phenol of red rose herbal tea. Red rose herbal tea produced the lowest water content of 4.55% in sample T3S2, and the highest antioxidant activity was 54.01% in sample T1S1. The highest total phenol was 11.45 mg GAE/g in sample T1S1.
PENENTUAN TITIK KENDALI KRITIS PADA PROSES PRODUKSI CHOCOLATE BAR DI PT. ANEKA COKLAT KAKOA, BANDAR LAMPUNG Wida Awangsih; Titisari Juwitaningtyas
JITEK (Jurnal Ilmiah Teknosains) Vol 9, No 1/Mei (2023): JiTek
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jitek.v9i1/Mei.12752

Abstract

PT. Aneka Coklat Kakoa merupakan salah satu industri pangan yang bergerak dalam bidang pangan pengolahan produk cokelat di Bandar Lampung. Produk cokelat merupakan pangan olahan yang mudah terkontaminasi oleh mikroorganisme dan proses produksinya yang berisiko terhadap keamanan pangan, sehingga diperlukan penanganan yang baik untuk mencegah risiko ini. Demikin yang mendasari diperlukannya upaya pengawasan pada proses pengolahan chocolate bar untuk meminimalkan kemungkinan terjadinya bahaya. Hazard Analysis and Critical Control Point (HACCP) merupakan sistem jaminan keamanan pangan berdasarkan bahwa bahaya dapat terjadi pada titik atau tahap produksi tertentu, tetapi bahaya tersebut dapat dikendalikan. Tindakan pengendaliannya untuk memastikan keamanan pangan berdasarkan prinsip-prinsip yang ada untuk mengidentifikasi bahaya yang mungkin terjadi pada setiap tahapan rantai makanan. Salah satu langkah penerapan HACCP adalah penetapan critical control point (CCP) dengan metode yang digunakan dalam penentuan titik kendali kritis ini adalah diagram pohon keputusan. Berdasarkan hasil penelitian diperoleh bahwa titik kendali kritis yaitu pada proses roasting, grinding, ball mill, pengemasan dan penyimpanan.Kata kunci : Cokelat, Critical Control Point, Pohon Keputusan
KARAKTERISTIK KIMIA TEH DAUN RAMBUTAN ACEH (NEPHELUM LAPPACEUM L) DENGAN VARIASI SUHU DAN WAKTU PENGERINGAN Wiajeng Dayani Lestari; Titisari Juwitaningtyas
Jurnal Pangan dan Agroindustri Vol. 11 No. 3: July 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.03.1

Abstract

Daun rambutan Aceh (Nephelum lappaceum L) mengandung senyawa yang memiliki potensi sebagai antioksidan, sehingga dapat digunakan sebagai teh herbal. Kerusakan senyawa tersebut dapat terjadi jika suhu dan waktu pengeringan tidak tepat. Tujuan penelitian ini adalah untuk mengetahui pengaruh variasi suhu dan waktu pengeringan terhadap karakteristik teh herbal dari daun rambutan Aceh. Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan dua faktor, yaitu variasi suhu (40, 50, 60 °C) dan waktu (120, 150, 180 menit) pengeringan. Variabel yang diamati meliputi karakteristik kimia, seperti fitokimia secara kualitatif, total fenol, aktivitas antioksidan, dan kadar air. Data yang diperoleh diolah menggunakan analisis varian (ANOVA), dan dilakukan uji lanjut dengan uji DMRT untuk hasil yang signifikan. Teh herbal dari daun rambutan Aceh terbukti mengandung saponin, flavonoid, dan tanin. Sampel yang mengalami perlakuan suhu 50 °C selama 120 menit menunjukkan hasil terbaik, dengan kadar air sebesar 7.6%, total fenol sebesar 1.419 mg GAE/g, dan IC50 sebesar 34.106 ppm. Hasil analisis menunjukkan bahwa variasi waktu pengeringan dan suhu pengeringan memiliki pengaruh yang signifikan terhadap karakteristik kimia teh herbal dari daun rambutan Aceh.
Pendampingan Pengelolaan Sampah Menuju Desa Peduli Sampah di Desa Semanu Kabupaten Gunung Kidul Alia Ariesta; Okka Adiyanto; Utaminingsih Linarti; Isana Arum Primasari; Endah Utami; Gita Indah Budiarti; Ika Dyah Kumalasari; Titisari Juwitaningtyas
Empower : Jurnal Pengembangan Masyarakat Islam Vol. 6 No. 1 (2021)
Publisher : UIN Siber Syekh Nurjati Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24235/empower.v6i1.9971

Abstract

Waste management is an important thing that needs to be resolved. The accumulation of garbage and the not yet managed urban and rural waste are one of the driving factors for this community service. Desa Semanu is one of the villages that already has a TPS-3R in Gunung Kidul Regency but the TPS-3R has not been utilized optimally. This study uses a qualitative method with community empowerment program. Aims for this research is to know the implementation of community empowerment programs. Furthermore, the purpose community service is to make Desa Semanu into a village that cares about waste by taking advantage of the integration of TPS 3R and a waste bank. One of the activities that have been carried out to support a village that cares about waste is by providing counseling about the dangers of burning waste to the environment and health. In addition, there was also counseling on the assistance of the Ahmad Dahlan University Center of Energy and Environmental Studies to make Desa Semanu can make a Waste Care Village. Based on the evaluation that has been carried out, most of the extension participants have increased their knowledge of solid waste knowledge.
Empowering women farmer groups through post-harvest innovation: Upgrading and marketing California papaya products in Sleman Retty Ikawati; Arsyad Cahya Subrata; Titisari Juwitaningtyas; Fityatul Nurbaiti; Haidar Usman Hakim; Amiresti Hakimatul Mahira; Ainin Nuzha Izzatin Fauzia; Azfa Rahmawan
Community Empowerment Vol. 11 No. 2 (2026)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.15617

Abstract

The "Rejoarum" Women Farmer Group (KWT) in Pandowoharjo, Sleman, has successfully diversified their local California papaya harvest into three distinct value-added products: Payachips (papaya chips), Papaku (papaya seed coffee substitute), and Noripaya (papaya leaf savory seasoning). Despite these innovations, the group faces significant bottlenecks in product commercialization and market penetration. This community service initiative aims to resolve these downstream challenges by delivering targeted training in advanced food packaging and strategic marketing. The program was executed through a structured framework involving program socialization, hands-on packaging workshops, and strategic business formulation using the Business Model Canvas (BMC). The intervention yielded substantial capacity growth, with participants' understanding soaring to a post-test range of 37%–100%, a marked improvement from the baseline pre-test range of 10%–90%. Tailored marketing frameworks were also established for each product variant based on distinct consumer segments. Ultimately, this training has equipped KWT Rejoarum with the vital entrepreneurial skills and insights necessary to optimize post-harvest management and sustain resilient, independent production cycles.
Modified Starch-Based Materials for Sustainable Food Packaging Isnainul Kusuma; Safinta Nurindra Rahmadhia; Alfian Ma'arif; Agus Aktawan; Titisari Juwitaningtyas; Nor Hanuni Ramli; Samuel Olugbenga Olunusi
Buletin Ilmiah Sarjana Teknik Elektro Vol. 8 No. 1 (2026): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/biste.v8i1.15092

Abstract

Food packaging is a significant contributor to plastic waste, prompting a search for sustainable alternatives. Among these alternatives, modified starch-based materials have emerged as promising solutions due to their biodegradability, renewability, and abundance. However, the hydrophilic nature, poor mechanical properties, and limited thermal stability of native starch pose challenges for its use in food packaging. This review explores various modification techniques—chemical, physical, and enzymatic—that enhance the performance of starch-based materials for food packaging. The methods discussed include acetylation, crosslinking, heat-moisture treatments, and enzymatic hydrolysis, each improving the material's strength, flexibility, and barrier properties. Results demonstrate that starch modifications significantly improve the mechanical, thermal, and water vapor barrier properties of packaging films. Notably, the combination of modified starch with other biopolymers such as chitosan or gelatin further enhances these properties, making them suitable for active packaging applications. The incorporation of antimicrobial agents and nanofillers into starch-based films has expanded their functionality, enabling food shelf-life extension and quality monitoring. Despite these advancements, challenges remain in balancing the biodegradability and durability of starch-based films. Future research should focus on optimizing modification processes, enhancing scalability, and addressing regulatory concerns to ensure the commercial viability of modified starch as an eco-friendly packaging material.
Empowering the KWT Rejoarum Group through the Implementation of Drip Irrigation as an Innovative Solution for Water Efficiency and Capacity Building Arsyad Cahya Subrata; Titisari Juwitaningtyas; Retty Ikawati; Azfa Rahmawan; Amiresti Hakimatul Mahira; Ainin Nuzha Izzatin Fauzia; Haidar Usman Hakim; Fityatul Nurbaiti
Indonesia Berdaya Vol. 7 No. 1 (2026)
Publisher : UKInstitute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47679/ib.20261320

Abstract

The Rejoarum Women Farmers Group (KWT) in Pandowoharjo, Sleman, faces challenges in cultivating California papaya due to its dependence on an inefficient traditional irrigation system. The main problems include water wastage, high operational costs, and dependence on weather conditions, which affect the group's productivity and income. This community service program aims to improve irrigation efficiency and partner capacity through the participatory application of drip irrigation technology. The method used is participatory action, which actively involves group members in all stages of the program, from planning and installation to system evaluation. The results show that the drip irrigation system was successfully installed on 1,000 m² of land and is operating optimally. Pre-test and post-test analyses reveal a 14% increase in the group members' understanding and technical skills in operating and maintaining the system. The participatory approach has proven effective in building the group's independence, increasing water use efficiency, and reducing operational costs. This program not only solved technical irrigation problems but also empowered partners through direct learning processes and local capacity building. The sustainability of the program is ensured through the commitment and sense of ownership of the partners towards the technology applied, as well as plans for replication in other farmer groups.
Pendugaan Umur Simpan Susu Kambing Etawa Metode Accelerated Shelf-Life Testing (ASLT) dengan Pendekatan Kadar Air Kritis Titisari Juwitaningtyas; Ajeng Wahyuningrat
Agroteknika Vol 8 No 4 (2025): Desember 2025
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v8i4.540

Abstract

Susu kambing etawa bubuk adalah produk olahan yang dibuat dari susu kambing etawa segar melalui proses pengeringan untuk mengurangi kadar air. Susu kambing memiliki nilai gizi tinggi yang mudah rusak karena mudah terkontaminasi oleh mikroba. Pengolahan susu menjadi bubuk adalah pilihan yang tepat karena membuat penyimpanan susu menjadi tahan lama. Tujuan dari penelitian ini untuk mengetahui kadar air awal, kadar air kritis, kadar air kesetimbangan, dan kadar lemak susu kambing etawa bubuk. Selain itu, penelitian ini untuk mengetahui umur simpan susu kambing etawa bubuk. Pendugaan umur simpan susu kambing etawa bubuk menggunakan metode Accelerated Shelf-life Testing (ASLT) dengan pendekatan Labuza dengan menggunakan lima jenis garam yaitu NaOH, MgCl2, K2CO3, NaCl, KCl dengan masing-masing RH 15%, 32%, 53%, 73%, dan 83%. Labuza digunakan untuk kerusakan produk pangan berdasarkan kadar air produk selama penyimpanan. Empat model persamaan yang digunakan untuk menentukan kurva ISA (Isotermi Sorpsi Air) yaitu Hasley, Caurie, Oswin, dan Chen-Clayton. Ketepatan kurva ISA yang dipilih dalam menentukan umur simpan adalah model Chen-Clayton. Hasil penelitian menunjukkan bahwa kadar air awal susu kambing etawa bubuk sebesar 1,79%(b/b). Kadar air kritis susu kambing etawa bubuk pada RH 83% sebesar 4,27% (b/b), kadar lemak awal sebesar 8,68 % dan kadar lemak kritis 7,61%. Umur simpan yang iperoleh dengan kondisi RH 15%, 32%, 53%, 73%, 83% memiliki umur simpan secara berturut-turut sebagai berikut: 548 hari (18,2 bulan), 376 hari (12 bulan), 277 hari (9,2 bulan), 210 hari (7 bulan), dan 178 hari (5,9 bulan).
Co-Authors Agus Aktawan, Agus Ainin Nuzha Izzatin Fauzia Ajeng Wahyuningrat Alfian Ma’arif Alia Ariesta Amalya Nurul Khairi Amiresti Hakimatul Mahira Amy Amalia Azfa Rahmawan Endah Utami Fityatul Nurbaiti Gita Indah Budiarti Haidar Usman Hakim Iin Narwanti Ika Dyah Kumalasari Ikawati, Retty Isana Arum Primasari Isnainul Kusuma Nor Hanuni Ramli Okka Adiyanto Rahmadhia, Safinta Nurinda Samuel Olugbenga Olunusi Subrata, Arsyad Cahya Suci Apriantika Utaminingsih Linarti, Utaminingsih Wiajeng Dayani Lestari Wida Awangsih