Article Per Year (5 Year)
p-Index From 2020 - 2025
7.959
P-Index
This Author published in this journals
All Journal Pelita Perkebunan Jurnal Agroindustri UNEJ e-Proceeding JMM (Jurnal Masyarakat Mandiri) Jurnal Agrotek UMMat SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Warta Pengabdian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Pengabdian Magister Pendidikan IPA Jurnal Teknologi Pertanian Andalas J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmiah Agribios Journal La Bisecoman International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal La Lifesci Kirana: Jurnal Komunikasi dan Penyuluhan Pertanian Jurnal Pengabdian Kepada Masyarakat Journal of Applied Agricultural Science and Technology Technologica Journal of Soilscape and Agriculture JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat atech-i Protech Biosystems Journal
Dyah Ayu Savitri
Department Of Agricultural Science, Faculty Of Agriculture, University Of Jember, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

Published : 57 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 57 Documents
Search

 2   3   4   5   6 
Chemical and Microbiological Characteristics of Kombucha Beverage Produced from Robusta and Arabica Coffee with Varied Roasting Profiles Savitri, Dyah Ayu; Setiyono, Setiyono; Meliala, Susan Barbara Patricia Sembiring; Arum, Ayu Puspita; Novijanto, Noer; Herliani, Canserlita Puteri
Journal of Applied Agricultural Science and Technology Vol. 8 No. 3 (2024): 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.v8i3.286

Abstract

Kombucha is a fermented beverage product often produced by adding kombucha culture into sweetened tea, juices, coffee, and herb extracts. Coffee is a refreshing ingredient commonly served as a beverage prepared from roasted coffee beans. Therefore, this study aimed to investigate the chemical and microbiological characteristics of kombucha beverage produced from robusta and arabica coffee through natural methods with light, medium, and dark roasting profiles. Ground-roasted robusta and arabica coffee were dissolved into a sucrose solution, then the kombucha culture was added to these treatments and fermented for 14 days at ambient temperature. Subsequently, each kombucha beverage was analyzed for Total Soluble Solid (TSS), pH, Total Titrated Acid (TTA), Soluble Vitamin C, Caffeine Content, and Total Lactic Acid Bacteria (LAB). The results showed that TSS decreased on the 14th day due to sucrose degradation by microbes. TTA increased at the end of the processing, followed by a lower pH (2.87–3.49), signifying a safe value for human consumption. The soluble Vitamin C increased on the seventh day and decreased on the 14th day, which was related to the oxidation process during fermentation. The monoanion of ascorbic acid became oxidized by oxygen molecules and formed other unstable compounds. The total LAB and caffeine content elevated along with fermentation time due to the caffeine solubility which increased in low pH solution.
Caffeine Content of Bondowoso Arabica Ground Coffee with Variation of Roasting Profile and Type of Packages Savitri, Dyah Ayu; Arum, Ayu Puspita; Suud, Hasbi Mubarak; Farisi, Oria Alit; Patricia SM, Susan Barbara; Kusmanadhi, Bambang; Munandar, Denna Eriani
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 38 No. 2 (2022)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v38i2.511

Abstract

Bondowoso Arabica coffee is a type of coffee that grows on the slopes of Mount Ijen-Raung. It has a high commercial value and distinctive taste. Coffee processing applications from roasting, grinding, packaging and brewing to storage will affect the quality of coffee. Caffeine is one of the compounds in coffee that contributes to bitterness and has certain pharmacological effects. This study aimed to determine the caffeine content of Bondowoso Arabica coffee harvested on August 2021 which was obtained from Sukosari Lor village with various roast profiles and types of packaging. In this study, Arabica coffee was roasted with light roast, medium roast and dark roast profiles. Then each treatment was mashed to obtain ground coffee. Ground coffee was put in a standing pouch made of polyethylene terephthalate (PET) with a thickness of 75 microns; polypropylene (PP) with a thickness of 100 microns; and polypropylene (PP) with a thickness of 120 microns and then stored for three months. During the storage of first and third months, caffeine levels were measured. Based on the results of the study, the caffeine content was increase along with higher roasting temperature. During the storage process, the caffeine content in ground coffee packaged using PP decreased the most.
Effect of Bromelin Enzyme in Pineapple (Ananas comosus L.) on Caffeine Content and Flavour of Arabica Coffee Arum, Ayu Puspita; Maulidana, Ach. Ariful; Patricia Sembiring, Susan Barbara; Savitri, Dyah Ayu
Journal of Soilscape and Agriculture Vol. 3 No. 2 (2025): Volume 3 Issue 2, 2025
Publisher : University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jsa.v3i2.1375

Abstract

Coffee is one of the main plantation commodities in Indonesia. One of the efforts to produce quality coffee is during the processing of the coffee. Quality coffee is coffee that has a bitter and sour flavour that is not excessive and has a low caffeine content. This is because high caffeine content is not good if consumed in excess. To reduce the caffeine content in coffee, you can use natural ingredients in the form of pineapple which contains the enzyme bromelain which is mixed during the fermentation process. The purpose of this research was to determine the effect of bromelain enzyme concentration and fermentation time on caffeine content and flavour in Arabica coffee. This study used a randomised complete factorial design. The first factor is the concentration of pineapple pulp, namely 0%, 40%, and 80%. The second factor was the length of fermentation time, namely 24 hours, 36 hours and 48 hours. Data were analysed using ANOVA analysis of variance if significantly different, then further tested by Duncan with a 5% error rate. The results showed that the interaction between the concentration of pineapple pulp and the length of fermentation had a very significant effect on the observation variable of caffeine content with the best results E2P1. The effect of pineapple pulp concentration had a significant effect on the pH parameter and a very significant effect on the caffeine content parameter. The effect of fermentation duration had a very significant effect on the observation variable of caffeine content.
Effect of Temperature and Roasting Time on the Quality of Argopuro Robusta Coffee Bulqis, Malika; Arum, Ayu Puspita; Savitri, Dyah Ayu; Suud, Hasbi Mubarak
Journal of Soilscape and Agriculture Vol. 3 No. 2 (2025): Volume 3 Issue 2, 2025
Publisher : University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jsa.v3i2.1381

Abstract

The roasting process is a process that can determine the flavor and aroma released in coffee beans which is influenced by temperature treatment, and the length of the roasting process. The purpose of this study was to determine the effect of temperature and roasting time on the quality of Robusta Argopuro coffee. The experiment was conducted using a completely randomized design (CRD) factorial pattern with the treatment of roasting temperature variations of 190 ° C, 200 ° C, 210 ° C with a time of 10 minutes, 15 minutes and 20 minutes. Then the parameters of moisture content, pH value and caffeine content were observed as well as organoleptic tests in the form of color, taste and aroma. Data results were analyzed using analysis of variance, if there were significant differences, further tests were carried out using Duncan's multiple range test at the 5% level. Temperature and roasting time had a very significant effect on caffeine content, where the lowest caffeine content was in the combination of 200°C temperature treatment with 20 minutes roasting time. Moisture content and pH value had a very significant effect on roasting time, with the lowest moisture content and pH value obtained in 20 minutes of roasting, while roasting temperature had no significant effect on moisture content and pH value, but had a very significant effect on caffeine content. Based on the organoleptic test, panelists preferred the Argopuro Robusta coffee brew at a temperature of 200°C with a roasting time of 15 minutes.
Pelatihan Pembuatan Pupuk Organik Berbasis Limbah Kulit Kopi Desa Curahpoh Setiyono; Arum, Ayu Puspita; Meliala, Susan Barbara Patricia Sembiring; Savitri, Dyah Ayu; Nisak, Fauziatun; Ayuningtyas, Putri Larasati; Sari, Andini Permata
Jurnal Pengabdian Magister Pendidikan IPA Vol 8 No 3 (2025): Juli-September 2025
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v8i3.10280

Abstract

Coffee as one of the plantation commodities has an important role in the growth of the Indonesian economy. One of the areas producing Robusta and Arabica coffee located at the foot of Mount Argopuro, Curahdami District, Bondowoso Regency, East Java Province is Curahpoh Village. Farmers of Curahpoh Village who are members of the LMDH Argo Santoso Farmer Group actively cultivate coffee, especially Robusta coffee, as a source of livelihood for the community. The Robusta coffee processing process will produce waste in the form of coffee skins which can cause unpleasant odors and pollute the environment. The community service activities of this Fostered Village began with the Argo Santoso Forest Village Community Institution (LMDH) farmer group, Curahpoh Village, Bondowoso Regency, East Java Province. This program aims to train the Curahpoh Village community to process coffee skin waste into organic fertilizer. This community service activity was attended by 20 people. This program was implemented through the stages of socialization, practice and evaluation. The results of the program showed that participants were able to master the technique of processing organic fertilizer from coffee skin waste well.
The Effect of Fermentation Time and Yeast Application on the Physical and Chemical Properties of Dry Cocoa Beans Dinata, Ferry; Savitri, Dyah Ayu; Arum, Ayu Puspita; Kusbianto, Dwi Erwin
International Journal on Food, Agriculture and Natural Resources Vol 6, No 2 (2025): IJ-FANRES
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v6i2.473

Abstract

Cocoa is a product with high economic potential throughout the world. Fermentation of cocoa beans is the most important process in processing cocoa beans, because at this stage the distinctive taste and aroma of chocolate will be formed in the cocoa beans. Getting quality dry cocoa beans requires extensive post-harvest handling. Therefore, it is hoped that this research can speed up the fermentation process while maintaining the quality of cocoa beans by adding NKL yeast to the process. This research was conducted using a Completely Randomized Design (CRD) using 2 factors. The first factor was fermentation time which consists of 3 levels, namely 2 days, 4 days and 6 days. Meanwhile, the second factor was yeast concentration which consists of 3 levels, namely 0%, 1% and 2%. The parameters measured include the number of seeds per 100 grams, cut test, fat content, water content and temperature. The research results showed that interaction of the length of fermentation time with the concentration of yeast feeding had a significant effect on the variable number of seeds per 100 grams, and had a very significant effect on the variables of water content and fat content, while the effect was not significant on the cut test variable. The best combination of treatments was the combination of period of fermentation time (6 days) and yeast concentration of 2% (L3R3).
Pengembangan pupuk organik berbasis kotoran kuda melalui pemberdayaan masyarakat di lingkungan bromo Hariyati, Yuli; Jadmiko, Mochammad Wildan; Sudarko, Sudarko; Winarso, Sugeng; Yunita, Vina; Savitri, Dyah Ayu; Pradana, Ankardiansyah Pandu
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 5 (2025): September
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i5.33872

Abstract

AbstrakDesa Ngadisari, Kecamatan Sukapura, Probolinggo, menghadapi permasalahan keterbatasan akses pupuk anorganik dan tingginya limbah kotoran kuda akibat dominasi pertanian hortikultura dan pariwisata berbasis kuda. Permasalahan ini menyebabkan penurunan kualitas tanah serta pencemaran lingkungan. Kegiatan pengabdian masyarakat ini bertujuan meningkatkan kapasitas petani dalam mengelola limbah kotoran kuda menjadi pupuk organik sebagai solusi pertanian berkelanjutan. Mitra sasaran adalah kelompok tani dari tiga dusun di Desa Ngadisari, dengan jumlah peserta sebanyak 15 orang. Metode yang digunakan meliputi sosialisasi manfaat pupuk organik, edukasi teknik produksi berbasis praktik (experiential learning), demonstrasi lapangan, serta monitoring dan evaluasi melalui kuisioner pre-post pelatihan. Hasil kegiatan menunjukkan peningkatan pada motivasi, pengetahuan, dan keterampilan peserta dalam pembuatan pupuk organik, yang terkonfirmasi secara statistik melalui paired t-test (p < 0,001) dan effect size yang sangat besar. Korelasi antar variabel hasil evaluasi juga menunjukkan hubungan positif yang kuat antara pengetahuan dan keterampilan setelah pelatihan (r = 0,94). Secara kualitatif, peserta menunjukkan perubahan perilaku yang positif, kesiapan mengadopsi teknologi baru, serta tumbuhnya rasa percaya diri dan kemandirian dalam pengelolaan limbah organik. Program ini membuktikan bahwa model pelatihan partisipatif berbasis kebutuhan lokal efektif untuk mendukung transformasi sistem pertanian berkelanjutan dan dapat direplikasi di komunitas lain dengan permasalahan serupa. Kata kunci: agroekosistem; difusi inovasi; experiential learning; petani hortikultura; sirkular ekonomi. AbstractNgadisari Village, located in Sukapura District, Probolinggo, faces challenges related to limited access to inorganic fertilizers and the accumulation of horse manure waste, stemming from the predominance of horticultural agriculture and horse-based tourism. These issues have led to declining soil quality and environmental pollution. This community engagement program aimed to enhance farmers’ capacity to convert horse manure waste into organic fertilizer as a sustainable agricultural solution. The target partners were farmer groups from three hamlets in Ngadisari Village, with a total of 15 participants involved. The methods employed included socialization of the benefits of organic fertilizer, hands-on training in production techniques (experiential learning), field demonstrations, as well as monitoring and evaluation using pre- and post-training questionnaires. The results showed marked improvements in participants’ motivation, knowledge, and skills in producing organic fertilizer, as statistically confirmed by paired t-tests (p < 0.001) and a large effect size. Correlation analysis also revealed a strong positive relationship between knowledge and skills following the training (r = 0.94). Qualitatively, participants demonstrated positive behavioral changes, readiness to adopt new technologies, and increased confidence and independence in managing organic waste. This program demonstrates that a participatory training model tailored to local needs is effective in supporting the transformation toward sustainable agricultural systems and can be replicated in other communities facing similar challenges. Keywords: agroecosystem; diffusion of innovation; experiential learning; horticultural farmers; circular economy.
The effect of Auxin Concentratioin and Planting Media Composition on The Growth and Yield of Straw Mushrooms (Volvariella volvaceae) Novendra, Dimas Ihza; Setiyono; Nisak, Fauziatun; Patricia Sembiring, Susan Barbara; Arum, Ayu Puspita; Savitri, Dyah Ayu
Journal of Soilscape and Agriculture Vol. 4 No. 1 (2025): Volume 4 Issue 1, 2025
Publisher : University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jsa.v4i1.5793

Abstract

This research investigates the effect of auxin concentration and planting media composition on the growth and yield of paddy straw mushrooms (Volvariella volvacea). Using a completely randomized design (CRD), this study tested various treatment combinations of planting media composition consisting of 100% straw (M1), 75% straw + 25% tofu dregs (M2), and 50% straw + 50% tofu dregs (M3), as well as the addition of several auxin concentrations consisting of control or without auxin (K0), synthetic auxin 3 ml/L (K1), auxin 6 ml/L (K2), and auxin 9 ml/L (K3). The 100% straw planting medium (M1) resulted in the highest number of fruiting bodies, while the treatment combination of 75% straw and 25% tofu dregs with the addition of 6 ml/L auxin concentration (M2K2) is recommended to provide the best results for fruiting body diameter. In addition, the treatment combination of 75% straw and 25% tofu dregs with the addition of 9 ml/L auxin concentration (M2K3) produced the highest fruiting body weight. This research recommends the use of the right combination of media and auxin concentration for optimal paddy straw mushroom cultivation. The results of this study are expected to provide guidance for farmers in increasing the productivity of paddy straw mushrooms in Indonesia, especially in East Java, by utilizing organic waste as a nutrient-rich planting medium.
PENGARUH PEMBERIAN VERMIKOMPOS DAN INTERVAL PEMBERIAN AIR TERHADAP PERTUMBUHAN DAN HASIL TANAMAN STEVIA (Stevia rebaudiana Bertoni) Dewi, Lara Putri Kartika; Setiyono, Setiyono; Ristiyana, Suci; Tanzil, Ahmad Ilham; Meliala, Susan Barbara Patricia Sembiring; Nisak, Fauziatun; Savitri, Dyah Ayu; Arum, Ayu Puspita
AGRIBIOS Vol 22 No 2 (2024): November
Publisher : Program Studi Agribisnis Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36841/agribios.v22i2.5509

Abstract

Stevia plant, as an alternative to sugarcane, is a plant that is susceptible to drought. The growth and yield of the stevia plant is highly dependent on the availability of sufficient water and nutrients. To get optimal crop yields is necessary to pay attention to the water needs of the stevia-growing media. The right intensity of watering and using organic fertilizers are efforts that can be done to prevent drought. This study aimed to determine the effect of vermicompost and water application intervals on the growth and yield of stevia plants. A divided plot design was used in this study with 12 treatment combinations with three replications. The basic pattern of completely randomized design (CRD) consists of 2 factors with three replications. The main plot is the interval of giving water (I), namely I1 = 1 day, once, I2 = once every 2 days, I3 = once every 3 days and Subplots, namely the dose of vermicompost, consist of 4 levels, namely V0 = 0 tons/ha, V1 = 5 tons /ha, V2 = 10 tons/ha, V3 = 15 tons/ha. The data were analyzed using analysis of variance. The significant difference between treatments is determined using Duncan's Multiple Distance Test at 5%. The best watering interval is the interval of giving once every three days and vermicompost 5 tons/ha.
ANTIOXIDANT POTENTIAL OF ARABICA COFFEE PROCESSED BY HONEY METHOD Arum, Ayu Puspita; Patricia, Susan Barbara; Savitri, Dyah Ayu; Setiyono, Setiyono
Jurnal Agroindustri Vol. 15 No. 1 (2025): May 2025
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.15.1.27-39

Abstract

This study investigated the impact of different coffee processing methods, the natural method, and fermentation with yellow, red, and black honey methods on the bioactive compounds of Arabica coffee using a Randomized Complete Block Design in five replicate experiments. The antioxidant activity, phenolic, flavonoid, caffeine, total soluble solid content, and pH value were determined. The results showed that the honey processing method could improve bioactive compounds more than the natural method, with higher levels of antioxidants, phenolic, flavonoid, and total soluble solid contents but lower caffeine content and pH value. Arabica coffee-treated yellow honey exhibited the highest Increase in antioxidant activity. These findings suggest that coffee-treated yellow honey could be a functional food.
Co-Authors . Usmadi Ahmad Ilham Tanzil Ahmad Nafi Aji Santoso Al amin, Muhammad Yordan Yuliano Amany, Alfiyyah Nur Andi Eko Wiyono, Andi Eko Anggraini, Febri Ankardiansyah Pandu Pradana Apriliyani, Mulia Dwi Nur Arum, Ayu Puspita Arum, Ayu Puspita Ayuningtyas, Putri Larasati Bambang Kusmanadhi Binuril Ma’rifah Bulqis, Malika Dewi, Lara Putri Kartika Dewi, Nilasari Diana Fauziah Dinata, Ferry Dwi Erwin Kusbianto Fadli Firmansyah Andrean Faisal Gunawan, Muhammad Farisi, Oria Alit Fauziah, Fithriyatul Febridayanti, Fika Gatot Subroto Giyarto Hasbi Mubarak Suud Helda Wika Amini Helda Wika Amini Herliani, Canserlita Puteri Herlina Herlina Herlina Herlina Hidayah, Satria Nurul Hidayah Ibanah, Indah Ika Purnamasari Irwanto Sucipto, Irwanto Kusmanadhi, Bambang Malvira Mega Febriyanti Maria Belgis Maulana, Juraisyki Iqbal Maulidana, Ach. Ariful Meliala, Susan Barbara Patricia Sembiring Mochammad Wildan Djatmiko Mochammad Wildan Jadmiko Mochammad Wildan Jadmiko Muhammad Ghufron Rosyady Muharja, Maktum Munandar, Denna Eriani Nadya Fairuz Soraya Nidya Shara Mahardika Nisak, Fauziatun Noer Novijanto Novendra, Dimas Ihza Noviana, Sulfi Nurcharisma, Adinda Nurhayadatul Haliza Nurrahmi, Tyas Putri Yulia nurul latifah Okti, Reski Dwi Patricia Sembiring, Susan Barbara Patricia SM, Susan Barbara Patricia SM., Susan Barbara Patricia, Susan Barbara Pramesti, Riska Ayu Rachmi Masnilah Ramadani, Prayogo Gilang Ramadhanti, Choirul Lisa Ratnasari, Tri Rena Yunita Rahman, Rena Yunita Ristiyana, Suci Rizka Maulida Fajriati Rizki Fitria Darmayanti Romdhon, Mochammad Syihab Rony, Zahara Tussoleha Rosania, Shela Rosyady, Muhammad Ghufron Rosyady, Muhammad Gufron Rufiani Nadzirah Rusdianto, Andrew Setiawan S, Setiyono Safa Rajni Ismaya Sari, Andini Permata Setiyono setiyono Setiyono Setiyono Setiyono Setiyono Sholeh Avivi Slameto Slameto Sofia Sofia Subroto, Gatot Sudarko Sudarko Sugeng Winarso Sugeng, Santoso Susan Barbara Patricia Sembiring Meliala Susan Barbara Patricia SM Suud, Hasbi Mubarak Tsania Afifatus Zahro Ummi Sholikhah Wildan Muhlison, Wildan Wulanjari, Distiana Yuli Hariyati Yunita, Vina Zalzabila Syafarinda Putri