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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Pangan dan Gizi ENVIAGRO Jurnal Ilmu-Ilmu Pertanian Indonesia agriTECH Jurnal Agroindustri IJFAC (Indonesian Journal of Fundamental and Applied Chemistry) Jurnal FishtecH Jurnal Aplikasi Teknologi Pangan Jurnal Teknologi & Industri Hasil Pertanian AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Seminar Nasional Lahan Suboptimal PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Pengabdian kepada Masyarakat Aptekmas : Jurnal Pengabdian Kepada Masyarakat Journal of Applied Agricultural Science and Technology Journal of Community Service Jurnal Pusat Akses Kajian Pangan dan Gizi Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS) Sriwijaya Foodtech Journal Resocia: International Journal of Applied Research and Innovation
Eka Lidiasari
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Sriwijaya, Indonesia
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Business Finance and Value-Added Evaluation of Pagar Alam Robusta Coffee (Coffea Canephora) Functional Product with the Addition of Crude Catechin Extract from Gambir (Uncaria gambir (Hunter) Roxb) Noviyanti Noviyanti; Eka Lidiasari; Budi Santoso
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: 10.65310/7b7tvf67

Abstract

This study evaluates the value added, operational cost dynamics, and ex-ante capital budgeting of full-wash Pagar Alam Robusta coffee enriched with a four percent crude catechin extract from gambier. Primary empirical processing parameters from field processing units were integrated into a enterprise simulation operating at 270 kilograms per cycle. Value-added transformation was determined using the Hayami method, while multi-year feasibility was evaluated over a five-year horizon discounted at four point seven five percent. Results show that the functional formulation yields a value-added margin of IDR 189,265 per kilogram, representing a value-added ratio of 52.57 percent. At full cycle capacity, the unit production cost of IDR 130,682 per kilogram and a cost-plus retail price of IDR 347,000 per kilogram generate an operational surplus of IDR 58,405,833 per batch. Discounted cash flow analyses indicate an ex-ante net present value of IDR 434,485,985.07, an internal rate of return of 51.80 percent, and a benefit-cost ratio of 1.031 against an initial outlay of IDR 250,650,000. Therefore, bio-fortifying Robusta coffee with natural catechins represents a financially feasible agro-industrial enterprise.
Karakteristik Yoghurt Sari Kacang Merah dengan Jenis Pemanis yang Berbeda Parwiyanti; Eka Lidiasari; Agus Wijaya; Nura Malahayati; Filli Pratama; Muhammad Alif Muflih
Sriwijaya FoodTech Journal Vol 1 No 01 (2024): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian Universitas Sriwijaya

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Abstract

Yoghurt kacang merah mempunyai rasa kurang enak sehingga masih perlu ditambahkan pemanis alami. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan beberapa jenis pemanis alami pada yoghurt sari kacang merah. Metode penelitian menggunakan rancangan acak lengkap (RAL) faktor tunggal dengan perlakuan jenis pemanis (gula pasir, gula aren, madu, kurma) sebanyak 10% pada yoghurt sari kacang merah. Setiap perlakuan diulang 4 kali. Parameter yang diuji adalah warna, viskositas, pH, total bakteri asam laktat dan uji hedonik. Data yang diperoleh dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf 5% . Apabila terdapat pengaruh nyata dilakukan uji lanjut Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan jenis pemanis berpengaruh nyata terhadap warna (yellowness), viskositas, pH, total bakteri asam laktat dan hedonik (rasa). Perlakuan yang direkomendasikan adalah penggunaan gula aren pada pembuatan yoghurt sari kacang merah yang memiliki nilai viskositas 77,9 m.pas; pH 5,25, total bakteri asam laktat 6,51 Log(Cfu/mL); dan rasa suka (2,93) secara hedonik.
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.
PENGARUH VARIASI GULA PASIR DAN BAGIAN BUAH SEMANGKA (Citrullus lanatus) TERHADAP KARAKTERISTIK NATA DE CITRULLUS Eka Lidiasari; Citra Khodijah; Parwiyanti; Friska Syaiful; Umi Rosidah; Hermanto; Merynda Syafutri; Onne Ichsan
Sriwijaya FoodTech Journal Vol 1 No 01 (2024): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian Universitas Sriwijaya

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Abstract

Buah semangka memiliki kandungan air yang tinggi, yang menyebabkan buah tersebut mudah rusak dan memiliki umur simpan yang pendek. Salah satu metode pengolahan yang potensial untuk diterapkan pada buah semangka adalah pembuatan nata. Penelitian ini bertujuan untuk mengevaluasi pengaruh konsentrasi gula pasir dan bagian buah semangka (Citrullus lanatus) terhadap karakteristik fisik dan kimia nata de Citrullus. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan dua faktor perlakuan, yaitu konsentrasi gula pasir pada tiga taraf (A1: 8%, A2: 10%, A3: 12%) dan bagian buah semangka pada dua taraf (B1: daging buah dan B2: albedo/kulit buah).  Hasil penelitian menunjukkan bahwa konsentrasi gula pasir berpengaruh signifikan terhadap rendemen, kadar air, dan kadar gula total. Bagian buah semangka juga berpengaruh signifikan terhadap ketebalan, rendemen, kadar air, dan kadar gula total. Selain itu, interaksi antara konsentrasi gula pasir dan bagian buah semangka memberikan pengaruh signifikan terhadap kadar air dan kadar gula total. Perlakuan terbaik diperoleh pada konsentrasi gula pasir 8% dengan bagian albedo/kulit semangka, yang menghasilkan nata dengan ketebalan 8,72 mm, rendemen 85,69%, kadar air 97,52%, kadar gula total 8,17° Brix, dan rasio C/N sebesar 19,92.
Warna, Stabilitas dan Viskositas Santan dengan Penambahan Gum Arab dan Tween 80 sebagai Emulsifier Friska Syaiful; Merynda Indriyani Syafutri; Nadia Erika Putri; Eka Lidiasari; Sugito; Hermanto; 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

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan gum arab dan tween 80 terhadap warna, stabilitas, dan viskositas santan. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial dengan dua faktor perlakuan. Faktor A yaitu jenis emulsifier (gum arab dan tween 80) dan faktor B yaitu konsentrasi emulsifier (3%, 5%, 7%). Hasil penelitian menunjukkan bahwa jenis emulsifier berpengaruh nyata terhadap warna (yellowness), stabilitas, dan viskositas, sedangkan konsentrasi emulsifier berpengaruh nyata terhadap warna (lightness dan yellowness), stabilitas, dan viskositas. Interaksi kedua faktor beperngaruh nyata terhadap viskositas. Perlakuan terbaik adalah santan dengan penambahan 5% tween 80, dengan nilai  lightness 56,69%, yellowness 10,24, stabilitas 60,59%, dan viskositas 22,03 mPa.s.
Formulasi Masker Wajah Organik Kaya Antioksidan yang Diformulasikan dengan Gambir dan Pati Bengkuang Raniah Devista; Nura Malahayati; Eka Lidiasari; Onne Akbar Nur Ichsan; Budi Santoso
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.v3i01.28

Abstract

Gambir dan bengkuang memiliki potensi signifikan sebagai bahan alami untuk masker wajah organik karena sifatnya yang bermanfaat bagi kesehatan kulit. Penelitian ini bertujuan untuk menentukan pengaruh penambahan bubuk pati bengkuang (Pachyrrhizus erosus) terhadap karakteristik fisik, kimia, dan mikrobiologi masker wajah organik gambir (Uncaria gambir Roxb.). Rancangan Acak Lengkap (RAL) nonfaktorial digunakan dalam penelitian ini, yang terdiri dari lima formulasi bubuk getah gambir dan bubuk pati bengkuang (85:15, 70:30, 50:50, 35:65, dan 15:85). Setiap perlakuan diulang sebanyak lima kali. Parameter yang dievaluasi meliputi karakteristik fisik (warna), sifat kimia (aktivitas antioksidan, kadar air, dan pH), serta keamanan mikrobiologi (angka lempeng total). Hasil penelitian menunjukkan bahwa penambahan bubuk pati bengkuang berpengaruh signifikan terhadap profil warna, aktivitas antioksidan, dan pH sediaan masker. Formulasi optimal dicapai pada rasio 85% bubuk getah gambir dan 15% bubuk pati bengkuang. Perlakuan spesifik ini menunjukkan nilai kecerahan (L*) 82,20%, kemerahan (a*) 5,71, kekuningan (b*) 20,29, nilai IC50 sebesar 31,38 ppm, kadar air 9,64%, pH 5,14, dan angka lempeng total 0,97 x 105 koloni/g. Sebagai kesimpulan, kombinasi sinergis antara gambir dan bengkuang menghasilkan masker wajah organik yang efektif dengan sifat antioksidan yang kuat.
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 . Parwiyanti Agus Wijaya Agus Wijaya Agus Wijaya Anny Yanuriati Anny Yanuriati Aprilia, Rantika Aprilia, Wida Rina Bambang Yudono Bambang Yudono Bambang Yudono Basuni Hamzah Boby Pranata Citra Defira Citra Khodijah Citra Pratiwi Prayitno Debi Yora, Riska Dela Pusvita Efri Yulistika Eka Intan Kumala Putri Erlita Indah Astari Fatma Fatma Filli Pratama Filli Pratama Friska S Friska Syaiful Gatot Priyanto Hendra Indawan Herlianah Hermanto Hermanto Hermanto Ichsan, Onne Akbar Nur Indriyani Syafutri, Merynda Irmayanta Tarigan Jery Mega Saputra Jery Mega Saputra Kandita Novita Sari Mahayati, Nura Marieska Verawati Marieska Verawati Merynda Indriyani Syafutri Merynda Indriyani Syafutri Merynda Syafutri Muhammad Alif Muflih Nadia Erika Putri Nindia Febianti Noviyanti Noviyanti Nura Malahayati Nura Malahayati Nurjannah, Tri Nurmaseli, Tri Onne Akbar Nur Ichsan Onne Ichsan Parwiyanti Parwiyanti Parwiyanti Parwiyanti Parwiyanti Parwiyanti Parwiyanti Parwiyanti Parwiyanti Parwiyanti Parwiyanti Parwiyanti, Parwiyanti Parwiyanti, Parwiyanti Parwiyanti Pratiwi, Citra Prayitno, Citra Pratiwi Pusvita, Dela Raniah Devista Risma Nurul Arifa Rosidah, Umi Santoso, Budi Sari Ulfariani Sari, Ina Permata Sugito Sugito - Sugito Sugito Syaiful, Friska Tamaria Panggabean Tamrin Tamrin Tri Wardani Widowati Tri Wardani Widowati Trisna Wahyu Swasdiningrum Putri Triwardani Widowati Tyas Dwi Wijayanti Umi Rosidah Umi Rosidah Yanuriati, Anny Yulina Sari, Yulina