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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal AGROTEKNOLOGI Afkaruna: Indonesian Interdisciplinary Journal of Islamic Studies Abdimas Journal The Winners Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Pembangunan Pedesaan Jurnal Teknologi Pertanian AGRICOLA Animal Production : Indonesian Journal of Animal Production JTAM (Jurnal Teori dan Aplikasi Matematika) Jurnal Aplikasi Teknologi Pangan Journal of Indonesian Dental Association Molekul: Jurnal Ilmiah Kimia Performance Dinamika Journal : Pengabdian Masyarakat Jurnal Peduli Masyarakat Indonesia Berdaya Jurnal Pengabdian Kepada Masyarakat (JPKM) Tabikpun JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Jurnal Litbang Provinsi Jawa Tengah JMES The International Journal of Mechanical Engineering and Sciences Proceedings of the International Conference on Nursing and Health Sciences Solidaritas: Jurnal Pengabdian JURNAL ABDIKARYASAKTI Mandala of Health : A Scientific Journal Indonesian Journal of Food Technology KOPEMAS Animal Production
Rifda Naufalin
Fakultas Pertanian, Jenderal Soedirman University
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Dentistry Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Development of Functional Dawet Ayu with High Antioxidant Activity through the Addition of Torch Ginger Flower Powder with Foam Mat Srying Method Naufalin, Rifda; Wicaksono, Rumpoko; Bawono, Icuk Rangga; Cahyani, Dwi Ari; Latifasari, Nurul; Hapsari, Rahajeng Tri; Saputri, Intan Ayu Andini Ganis
Indonesian Journal of Food Technology Vol 4 No 2 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.2.18237

Abstract

Background: The development of functional foods has encouraged innovation in traditional Indonesian products so that they provide not only nutritional value but also physiological health benefits. Dawet ayu, a starch-based traditional beverage, has potential to be developed into a functional drink by incorporating natural antioxidant sources, one of which is torch ginger (Etlingera elatior). Aim: This study aimed to develop dawet ayu as a traditional functional beverage with high antioxidant activity through the addition of torch ginger flower powder. Methods: The powder was produced using the foam-mat drying method to preserve bioactive compounds and was then applied in dawet formulations at various concentrations. The analyzed parameters included pH, color (L*, a*, b*), and antioxidant activity using the DPPH method. Results: The results showed that the addition of torch ginger powder had no significant effect on the color and pH of dawet ayu, but significantly increased antioxidant activity, with the IC₅₀ value decreasing from 739.3 ppm to 100.2 ppm at the highest concentration. The increase in antioxidant activity was attributed to the phenolic, flavonoid, and anthocyanin compounds present in torch ginger. These findings indicate that dawet ayu enriched with torch ginger powder has strong potential as a locally sourced functional beverage with both health and economic benefits. This product can be further developed as a natural-based functional drink.
Does Halal Certification Matter? Segmenting Restaurant Consumers in A Diverse Market Arsil, Poppy; Naufalin, Rifda; Ramadhanti, Wita; Mustofa, Asna
Afkaruna: Indonesian Interdisciplinary Journal of Islamic Studies Vol. 21 No. 2: December 2025
Publisher : Fakultas Studi Islam dan Peradaban, Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/afkaruna.v21i2.24942

Abstract

Indonesia has emerged as the world’s second-largest halal market, boasting the largest Muslim population globally. Despite the Minister of Religious Affairs Decree No. 748/2021, which mandates halal certification for all food service providers by 2024, only a small fraction of restaurants have obtained certification. This study explores differences in consumer segmentation between Muslim patrons who choose halal-certified restaurants and those who do not. The study utilized data from 200 respondents in Banyumas Regency. It also employed hierarchical cluster analysis, which involves measuring distances, linking clusters, and identifying the optimal cluster solution, to delineate distinct consumer groups. Two primary categories are recognized among consumers who choose halal-certified restaurants. High-compliance Muslim Consumers exhibit substantial knowledge, awareness, and commitment to halal certification in their food choices. In contrast, Moderate-Identity Consumers recognize the significance of halal certification but do not regard it as a determining factor in their purchasing decisions. This study also identifies three consumer segments among patrons of non-halal-certified restaurants. The largest group, Halal Flexible, consists mainly of consumers who possess high halal awareness but adopt flexible eating choices due to lower–to–middle–income constraints. Low Halal Concern Consumers exhibit moderate awareness, striking a balance between religious considerations and practical needs. Low-Compliance Consumers display minimal halal awareness and negligible interest in halal attributes. This study is significant in providing insight into how these consumer segments illustrate varying orientations toward halal certification, shaped by differences in religious understanding, personal values, contextual factors, and sociodemographic profiles.
Co-Authors -, Oedjijono A Haris Budi Widodo A. Haris Budi Widodo A.A. Ketut Agung Cahyawan W Adninda Rimawati Agus Supriatman Aisha Tiara Dewi Ajeng Dyah Kurniawati Anna Sulistyaningrum ARDIANSYAH ARDIANSYAH Arif Rahman Hikam Asna Mustofa Budi Sustriawan Cahyani, Dwi Ari Condro Kartiko Condro Wibowo Denta, Dimas Arya Devi Anisya Putri Diah Setyorini Gunawan Diah Setyorini Gunawan Dimas Arya Denta Dwi Nugroho Wibowo Edi Susilo Erminawati Erminawati Erminawati Erminawati Erminawati erminawati Friska Citra Agustia Gunawan, Ridha Nur Fadhila Hapsari, Rahajeng Tri Haris Budi Widodo Herastuti Herastuti Herastuti Sri Rukmini Herastuti Sri Rukmini Herastuti Sri Rukmini Herastuti Sri Rukmini Herastuti Sri Sukmini Hidayah Dwiyanti Hidayah Dwiyanti Icuk Rangga Bawono Icuk Rangga Bawono Icuk Rangga Bawono, Icuk Rangga INDRA RACHMAWATI Indra Warman Islami, Laila Sausan El Jajang Jajang Juni Sumarmono Karseno . Kusmantoro Edy Sularso Laras Pratiwi Martina, Salma Maryani, Sri Meylida Ichsyani Muhammad Syaiful Aliim Novie Andri Setianto Novita Dwi Lokasari Nuniek Ina Ratnaningtyas Nur Aini Nurhopipah, Popi Nurul Latifasari Parnowo, Suko Parwito Poppy Arsil Poppy Arsil Poppy Arsil Pratiwi, Laras purbowati, ike sitoresmi mulyo Purwanto Bekti Santoso, Purwanto Bekti Puspitasari, Regita Putri Dian Wulansari Putri, Devi Anisya Raharditya, Carantia Ratih Windu Arini Retno Supriyanti Ritonga, Abdul Mukhlis Rumpoko Wicaksono Rumpoko Wicaksono Rumpoko Wicaksono Rumpoko Wicaksono rusana, rusana Sakhidin Santi Dwi Astuti Saputri, Intan Ayu Andini Ganis Siti Nuryanti SR Herastuti, SR Sri Hartini Sri Lestari Sri Maryani Sugeng Waluyo Sulasih Sulasih Supriyanto Supriyanto Tri Yanto Tri Yanto Tri Yanto Tri Yanto Triana Setyawardani Tyas Retno Wulan Utami, Nurani Ajeng Tri Weni Novandari Weni Novandari Wicaksono, Rumpoko Wita Ramadhanti Wuryatmo, Erminawati