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All Journal Jurnal S2 Pendidikan Matematika Asuhan Kesehatan Jurnal Ilmiah Ilmu Kebidanan dan Keperawatan Journal of Mathematics and Mathematics Education JIPM (Jurnal Ilmiah Pendidikan Matematika) Jurnal Manajemen Pelayanan Publik Journal of Mathematics and Mathematics Education (JMME) Jurnal Pembelajaran Matematika Indonesian Journal of Science and Mathematics Education Scientific Journal of Reflection : Economic, Accounting, Management and Business Jurnal Math Educator Nusantara: Wahana Publikasi Karya Tulis Ilmiah di Bidang Pendidikan Matematika Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Infotekmesin JURNAL PERIKANAN TROPIS Jurnal Sains Manajemen dan Bisnis Indonesia Jurnal Ilmiah Pendidikan Matematika Al Qalasadi Abdi Masyarakat Jurnal Berdaya Mandiri Jurnal Pengabdian kepada Masyarakat Jurnal Tadbir Peradaban ACROPORA: Jurnal Ilmu Kelautan dan Perikanan Papua SMBJ: Strategic Management Business Journal JURNAL AGROINDUSTRI HALAL PENA ABDIMAS : Jurnal Pengabdian Masyarakat Muslim Education Review Jurnal Pendidikan dan Pengabdian Masyarakat APLIKATIF: Journal of Research Trends in Social Sciences and Humanities Jurnal Teknologi Pangan dan Industri Perkebunan
Mardiyana Mardiyana
Prodi Magister Pendidikan Matematika, Pascasarjana, FKIP – UNS
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Journal : JURNAL AGROINDUSTRI HALAL

 1 
Pengembangan Produk Lembaran Buah (Fruit Leather) Jambu Air Dengan Fortifikasi Spirulina sp. Mardiyana, Mardiyana; Handayani, Murni; Fadillah; Kurniawati, Any
JURNAL AGROINDUSTRI HALAL Vol. 9 No. 2 (2023): Jurnal Agroindustri Halal 9(2)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v9i2.8223

Abstract

Fruit leather is one of the fruit processing by drying fruit pulp (puree) in the form of thin sheets so that it is shaped like fruit leather. Fruit leather product development is done by adding small components to the product in order to have a higher nutritional value. This addition is known as fortification. One of the fortification agents that has complete nutritional content is Spirulina. The purpose of this study was to determine the best formulation of water guava fruit leather product development fortified with Spirulina by looking at consumer acceptance through sensory tests and looking at the nutritional content of the fruit leather product. The treatments in this study consisted of three, namely Spirulina fortification as much as 0.1%, 0.5%, and 1%. Based on statistical tests at the 5% significance level, it showed that Spirulina fortification in all treatments did not make a difference in the sensory assessment of texture, aroma, and taste attributes but made a difference in color attributes. The best formulation of Spirulina fortified water guava fruit leather product development that is accepted by consumers based on the results of the effectiveness test of consumer sensory assessment is a fruit leather product with a formula of 200 grams of water guava fruit pulp, 40 grams of sugar, 2 grams of CMC hydrocolloid, 15 mL of lemon water, and 1 gram of Spirulina powder. Spirulina fortification also increased the protein and fat content of guava fruit leather products.
Pengaruh Penambahan Larutan Daun Salam Terhadap Sifat Organoleptik ikan Kembung Mustofa, Rizki; kristiningsih, Ari; Murni Handayani; Mardiyana, Mardiyana; wittriansyah, khoeruddin
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.21345

Abstract

This study aimed to determine the effect of adding bay leaf solution on the pH and organoleptic quality of mackerel during room temperature storage. The experiment used a Completely Randomized Design (CRD) with four concentrations of bay leaf solution (0%, 15%, 20%, and 25%) and two observation times (0 and 24 hours), each with three replications. The bay leaf solution was prepared through washing, grinding, boiling, filtering, and dilution. The observed parameters included pH, eye, gill, mucus, flesh, aroma, and texture based on organoleptic evaluation. The results showed that at 0 hours, treatments with 20% and 25% concentrations produced significantly higher pH values compared to other treatments (p<0.05), while after 24 hours no significant differences were found (p>0.05). Organoleptic tests indicated a decline in quality for all parameters after 24 hours of storage. Significant effects of bay leaf solution were observed only in certain parameters during the initial storage stage, particularly gills and texture, while its effectiveness decreased during longer storage. In conclusion, bay leaf solution has the potential to maintain the quality of mackerel during the early stage of room temperature storage but is less effective in preventing quality deterioration after 24 hours.
Karakteristik Kimia Soft Cookies Kombinasi Tepung Mocaf dan Tepung Kacang Koro Pedang Sebagai Alternatif Pangan Darurat Handayani, Murni; Mardiyana, Mardiyana; Rosita, Rosita Dwityaningsih
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 3 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i3.21882

Abstract

Pangan darurat merupakan pangan yang dikonsumsi pada saat terjadi bencana. Salah satu produk yang dapat dijadikan sebagai alternatif pangan darurat yaitu soft cookies. Soft cookies merupakan kue kering dari adonan lunak yang renyah di bagian luar dan lembut di bagian dalam, dengan memanfaatkan bahan lokal yaitu tepung mocaf dan tepung kacang koro pedang soft cookies mengandung nutrisi yang dibutuhkan oleh masyarakat. Penelitian ini bertujuan untuk mengetahui karakteristik kimia soft cookies kombinasi tepung mocaf dan tepung kacang koro pedang sebagai alternatif pangan darurat. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan kombinasi tepung mocaf dan tepung kacang koro pedang yaitu F1 (100%;0%), F2 (90%:10%), F3 (80%:20%), F4 (70%:30%) masing-masing perlakuan diulang sebanyak 3 kali sehingga didapatkan 12 unit percobaan. Parameter yang diamati meliputi kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kalori. Hasil penelitian menunjukkan bahwa nilai rata-rata parameter soft cookies tertinggi pada kadar air sebesar 11,39 (F4), kadar abu sebesar 2,06 (F4), kadar protein 3,39% (F3), kadar lemak sebesar 16,83% (F2), kadar karbohidrat sebesar 68,98% (F3 dan F4) dan kalori sebesar 485 kkal/100 gram (F3). Soft cookies dengan berat 100 gram per kemasan mengandung 485 kkal sehingga untuk memenuhi kebutuhan kalori harian 2100 kkal, maka masyarakat dapat mengkonsumsi 5 kemasan berisi 25 butir per hari.
Co-Authors Abdul Choliq Hidayat Aflich Yusnita Fitrianna Afrizal Abdi Musyafiq Agnes Reswari Ingkansari Agung Nugroho, Tri Wahyu Agung Putra Wijaya, Agung Putra Ambar Nurhayati Anak Agung Gede Sugianthara Anggrahini Anggrahini Annisa Swastika Any Kurniawati, Any Ari Kristiningsih Aritsya Imswatama Arsa’ad Kurniadi Aulia Ar Rakhman Awaludin Ayuningtyas, Laksmi Putri Aza Fauziana, Noer Berti Okta Sari, Berti Okta Bibet, Bibet Bily, M. Arda Budi Sasomo, Budi Budi Usodo Danar Supriadi Desi Gita Andriani Dewi Retno Sari Dewi Retno Sari S Dewi Retno Sari Saputro, Dewi Retno Dian Ratna Ariyani, Dian Ratna Dwi Ambarwati, Dwi dwi hidayati Dwityaningsih, Rosita Dyah Ratri Aryuna Ek Ajeng Rahmi Pinahayu Eka Fitria Ningsih EKA RAHAYU PUJILESTARI, EKA RAHAYU Ekaningsih Haryati Eli Widoyo Retno Endang Hariyati Endang Sri Handayani Evila Purwanti Sri Rahayu, Theresia Fadillah Fahimah Andini Farida Nurhasanah Fina Hanifa Hidayati Fitri Apriyani Pratiwi, Fitri Apriyani Gatut Iswahyudi Hafidh Jauhari Harmei Mahar’ Aini Hera Susanti Hera Susanti, Hera Heri Cahyono Hikmah Yuliasari Hirtanto Hirtanto, Hirtanto Iim Marfuah Ika Wulandari Ikrar Pramudya, Ikrar Ilham Rais A Imam Sujadi Intan Sari Rufiana Isna Nur Lailatul F, Isna Nur Isnandar Slamet, Isnandar Jani, Ariyan Joko Domas, Joko Julian Reza Siwi Khusaini, Ahmad Komarudin Komarudin Kristin Yulianti Kristiningsih, Ari Kristiningsih, Ari Lutfi Syafirullah Mania Roswitha Marchamah Ulfa, Marchamah Mardi Mardi Marfuah Marfuah Marsela, Helen Mila Prametha, Novika Murni Handayani Murni Handayani Mustofa, Rizki Nana Hasanah Nanndo Yannuansa, Nanndo Nasution, Nur Baiti Naufalia Nuraya, Naufalia NISA, AN Noor Hidayati Novia Dwi Rahmawati Nulipyeni, Riana Nurdifanti, Afhia Nurhidayah, Rika Nurlinda Ayu Triwuri Nursatin, Yuli Bangun Nurul Hidayatus, Nurul Nuryani Destiningsih, Nuryani Oto Prasadi Pitra Dwiningsih, Pitra Pradipta Annurwanda, Pradipta Prasetia, Vicky Prihastini Oktasari Putri Puji Ayuni PUJI LESTARI Puji Rahayu Pusaka, Semerdanta Qauli, Ismayan Rafiq, Arif Ainur Rahayu Sri W Rahayu, Theresia Evila P.S. Rahmat Hidayat Ratnasari Ratnasari Ratnasari, Ani Rino Richardo Riski Aspriyani Riyadi Riyadi Riyanto, Nandyar Fisthi Rizqona Maharani, Rizqona Ronayah, Ronayah Rosita Dwityaningsih Rosita, Rosita Dwityaningsih Rubono Setiawan Sabar Santosa Santi Purwaningrum Sasmika, Nanda Savitri, Maria Endah Septiana Wijayanti Siti Amirah Budiastuti Siti Rahayu Solehah, Imratu Solehudin, Solehudin Sri Subanti Stefy Erlinda Novalia, Stefy Erlinda Sugihardjo Sugihardjo Suhaida, Suhaida Sujatmiko, Ponco Sulistiyono Sulistiyono Sumanah Sumanah Supriadi Supriadi Supriyatin Supriyatin Susmono Susmono Sutanto, Aftoni Sutarman Sutarman Sutrima Sutrima Sutrisno Sutrisno Suyono Suyono Tien Syarifah Hafidhah, Tien Syarifah Toipur Toipur Tri Atmojo Kusmayadi Tri Silaningsih Tunjung Genarsih, Tunjung Very Hendra Saputra Wahyu Astuti Budi Wahyu Kurniawan Wahyuni, Ika Muji Wardani, Endang Purwati Westi Bilda, Westi Wicaksana, Hafid Wittriansyah, Khoeruddin Yolan Kusumaningtyas, Yolan Yundari, Yundari Yusnita Rahmawati