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All Journal JPTK: Jurnal Pendidikan Teknologi dan Kejuruan JST ( Jurnal Sains Terapan ) Jurnal Ilmiah Mandala Education (JIME) JUPE : Jurnal Pendidikan Mandala Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Community Engagement and Emergence Journal (CEEJ) Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Sains Boga Jurnal Pengabdian Masyarakat Fakultas Teknik: Jurnal Abditek Jurnal Andaliman: Jurnal Gizi Pangan, Klinik dan Masyarakat Jurnal Sosial dan Sains Journal of Food and Agricultural Product Journal of Innovative and Creativity Indonesian Journal of Innovation Multidisipliner Research Jurnal Pendidikan dan Sosial Humaniora
Sachriani Sachriani
Program Studi D3 Tata Boga, Fakultas Teknik, Universitas Negeri Jakarta
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COMMUNITY EMPOWERMENT THROUGH COOKIE-MAKING TRAINING BASED ON LOCAL BANANAS AS A POTENTIAL BUSINESS PRODUCT ALTERNATIVE Sachriani Sachriani; Mutiara Dahlia; Mariani Mariani; Wisnu Riyanto; Yuni Muliyana; Zahra Salindri
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 10 No. 2 (2026): JUNI
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v10i2.3448

Abstract

Singasari Village, Jonggol District, Bogor Regency has abundant banana fruit potential; however, its utilization is still limited to fresh fruit, so it has not yet provided optimal economic added value for the community. This Community Service activity aims to improve the community's knowledge and skills in processing local bananas into Banana Sable Cookies as an alternative business product based on local food. The activity was carried out on 18 June 2026, involving 20 housewives through the stages of preparation, implementation, evaluation, and data analysis. Evaluation was conducted using pre-test, post-test, and a participant satisfaction questionnaire. The results showed an increase in the average pre-test score from 65 to 82 on the post-test, indicating an improvement in participants' understanding after the training. In addition, the satisfaction questionnaire results obtained an average score of 4,46, showing that participants gave a positive response to the material, learning media, delivery method, and implementation of the activity. This training not only improved participants' knowledge and skills in processing local bananas into value-added food products, but also increased participants' motivation to utilize local food potential as a home-based business opportunity. This activity is expected to support the community's economic empowerment while contributing to the achievement of the Sustainable Development Goals (SDGs), particularly No Poverty and Good Health and Well-being.
Pemberdayaan Masyarakat Desa Jampang, Kabupaten Bogor melalui Pelatihan Pembuatan Diversifikasi Jamur Crispy Tepung Bumbu dan Rendang Jamur Tiram Yeni Yulianti; Sachriani; Yati Setiati
Jurnal Pengabdian Masyarakat Fakultas Teknik : Jurnal Abditek Vol. 5 No. 02 (2025): Jurnal Pengabdian Masyarakat Fakultas Teknik : Jurnal Abditek
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/Abditek.052.03

Abstract

Keterbatasan ide usaha rumahan menjadi salah satu faktor yang memengaruhi rendahnya pendapatan keluarga di masyarakat. Kegiatan pengabdian kepada masyarakat ini bertujuan memberikan pelatihan pembuatan jamur tiram crispy dengan penambahan tepung bumbu dan rendang jamur tiram sebagai alternatif ide usaha industri rumahan yang berpotensi meningkatkan penghasilan keluarga. Sasaran kegiatan adalah 25 warga Desa Jampang, Kecamatan Kemang, Kabupaten Bogor, berusia antara 20–50 tahun. Metode pelaksanaan menggunakan kombinasi ceramah (25%), demonstrasi (40%), dan praktik langsung (35%). Tim pelaksana pengabdian mendemonstrasikan proses pembuatan jamur crispy berbumbu dan rendang jamur tiram, yang kemudian dipraktikkan bersama peserta. Hasil kegiatan yang dilaksanakan menunjukkan bahwa peserta, masyarakat khususnya ibu-ibu, sangat antusias dan tertarik terhadap materi yang diberikan. Kesimpulan dari kegiatan ini adalah pelatihan mampu meningkatkan pengetahuan, keterampilan, serta motivasi warga dalam mengembangkan ide usaha berbasis pangan lokal untuk mendukung peningkatan ekonomi keluarga.
Effect Of Modified Cassava Flour (MOCAF) Substitution On The Physical And Sensory Quality Of Salt Bread Nayla Sabrina; Cucu Cahyana; Sachriani Sachriani
Community Engagement and Emergence Journal (CEEJ) Vol. 7 No. 2 (2026): Community Engagement & Emergence Journal (CEEJ)
Publisher : Yayasan Riset dan Pengembangan Intelektual

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/ceej.v7i2.11775

Abstract

Salt bread is a Japanese-style bakery product characterized by a crisp outer crust, a soft crumb, and a savory butter flavor. Its quality depends strongly on the gluten network formed by wheat flour. This study evaluated the effect of modified cassava flour (MOCAF) substitution on the physical and sensory quality of salt bread. A completely randomized experimental design was used with three MOCAF substitution levels (10%, 20%, and 30%) and three replications. Bread volume was measured using the seed displacement method. Sensory quality was first validated by five expert panelists and then evaluated by 45 semi-trained panelists, with 15 evaluations per treatment. The assessed attributes included outer and inner color, MOCAF and butter aroma, MOCAF, butter, and salty taste, pore structure, outer-crust texture, and inner-crumb texture. Physical data were analyzed using one-way ANOVA followed by Duncan’s Multiple Range Test. In contrast, ordinal sensory data were analyzed using the Kruskal–Wallis test and pairwise follow-up testing at α = 0.05. MOCAF substitution significantly affected bread volume (F = 21.35), which decreased from 175.67 cm³ at 10% substitution to 162.00 cm³ at 20% and 127.33 cm³ at 30%. Sensory analysis showed significant differences in MOCAF taste (χ² = 8.00) and pore structure (χ² = 10.24), but no significant differences in color, aroma, butter, and salty taste, or outer and inner texture. The 10% MOCAF formulation most closely retained the expected volume, pore structure, flavor balance, crisp crust, and soft crumb of conventional salt bread. Therefore, 10% MOCAF substitution is recommended as the most appropriate formulation within the tested range.
Analisis Kualitas Sensori Dan Daya Terima Konsumen Terhadap Fudgy Brownies Substitusi Tepung Umbi Garut Sebagai Upaya Prospek Usaha Leny Marlita; Devyzil Maysrina Rahma; Adhelia Salma Olyvia; Sachriani Sachriani; Mutiara Dahlia
Indonesian Journal of Innovation Multidisipliner Research Vol. 4 No. 3 (2026): Juli - September
Publisher : Institute of Advanced Knowledge and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69693/ijim.v4i3.1863

Abstract

Ketergantungan Indonesia terhadap tepung terigu sebagai bahan baku utama berbagai produk bakery mendorong perlunya pemanfaatan bahan pangan lokal sebagai alternatif substitusi. Salah satu bahan yang berpotensi dikembangkan adalah tepung umbi garut (Maranta arundinacea L.) yang memiliki kandungan karbohidrat tinggi, warna yang relatif cerah, rasa netral, serta tekstur halus sehingga sesuai digunakan sebagai bahan pengganti sebagian tepung terigu. Penelitian ini bertujuan menganalisis kualitas sensori serta daya terima konsumen terhadap produk fudgy brownies dengan substitusi tepung umbi garut. Penelitian dilakukan dalam dua tahap, yaitu pengembangan formulasi produk melalui uji kualitas sensori oleh panelis ahli, kemudian dilanjutkan dengan uji daya terima konsumen terhadap formulasi terbaik. Produk dikembangkan menggunakan tiga tingkat substitusi tepung umbi garut yaitu 20%, 30%, dan 40%. Penilaian kualitas sensori meliputi aspek warna, aroma, rasa, dan tekstur, sedangkan daya terima konsumen diukur menggunakan uji hedonik skala lima poin. Hasil penelitian menunjukkan bahwa formulasi substitusi tepung umbi garut sebesar 30% menghasilkan karakteristik sensori terbaik serta memperoleh tingkat penerimaan konsumen tertinggi dibandingkan formulasi lainnya. Produk memiliki warna cokelat kehitaman, aroma cokelat yang dominan, rasa manis tanpa cita rasa umbi yang mengganggu, serta tekstur permukaan shiny crust dengan bagian dalam yang lembut dan lembap. Temuan ini menunjukkan bahwa tepung umbi garut berpotensi digunakan sebagai bahan substitusi sebagian tepung terigu dalam pembuatan fudgy brownies tanpa menurunkan mutu sensori maupun tingkat penerimaan konsumen. Pemanfaatan tepung umbi garut juga menjadi salah satu alternatif dalam mendukung diversifikasi pangan berbasis sumber daya lokal.
THE EFFECT OF OYSTER MUSHROOM TO MIREPOIX RATIO ON THE PHYSICAL PROPERTIES AND SENSORY QUALITY OF MUSHROOM SEASONING POWDER Anastasia Clarisa Sadono; Sachriani Sachriani; Alvina Fadila Maulida
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 10 No. 3 (2026): SEPTEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v10i3.3516

Abstract

This study aimed to investigate the effect of oyster mushroom (Pleurotus ostreatus) to mirepoix ratio on the physical properties and sensory quality of mushroom seasoning powder as a natural alternative to monosodium glutamate (MSG). The study was motivated by the growing consumer demand for healthier, natural food products and the persistent problem of post-harvest surplus of oyster mushrooms at the farm level. An experimental method was employed with three ratio treatments of oyster mushroom to mirepoix namely 70:30, 60:40, and 50:50 alongside a control treatment (100:0). Physical properties assessed included acidity (pH) and total dissolved solids (°Brix), while sensory quality evaluation covered color, oyster mushroom aroma, mirepoix aroma, umami taste, oyster mushroom taste, and texture, tested under both dry and dissolved conditions. Validation testing was conducted by five expert panelists and sensory quality testing by 45 semi-trained panelists. Data were analyzed using one-way ANOVA for physical properties and the Kruskal-Wallis test for sensory quality, followed by post-hoc tests where significant effects were found. Results indicated that the ratio significantly affected pH (Fcount = 174.889 > Ftable = 4.066) but had no significant effect on °Brix. The 70:30 formulation yielded the optimal sensory profile: pale yellow-cream color, dominant mushroom aroma and taste, strong umami, fine powder texture, and pH closest to neutral.
The Effect of Red Chili Drying Techniques in Making Bangkok Powder Sauce on Sensory Quality and Total Dissolved Solids Muhammad Syalek; Sachriani Sachriani; Ridawati Ridawati
JUPE : Jurnal Pendidikan Mandala Vol 10 No 4 (2025): JUPE : Jurnal Pendidikan Mandala (Desember)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jupe.v10i4.9701

Abstract

The present study aims to analyze the effect of drying techniques for red chili peppers in the production of powdered Bangkok sauce on sensory quality and total soluble solids. The research was conducted at the Food Processing Laboratory, with the experimental period running from December 2024 to August 2025. The research method applied was experimental, employing sun-drying, oven-drying, and dehydrator techniques for the chili peppers. Sensory quality analysis results showed a significant effect on color when chili drying was done using a dehydrator (α=0.05), whereas no significant effect was detected for chili aroma, texture, spicy taste, sweetness, or chili seed grain attributes. Hypothesis testing for total soluble solids (TSS) using ANOVA indicated a significant difference in sugar content due to drying methods, with the dehydrator technique resulting in 20.23°Brix. Duncan’s analysis demonstrated that the dehydrator drying technique had a significantly greater effect compared to the other methods. Salt content analysis for TSS using ANOVA and Duncan also showed a significantly higher result for the dehydrator method, with 19.53°Brix. Overall, the dehydrator drying technique produced the best quality results.
The Effect Of Gembili Flour Substitution (Dioscorea Esculenta L.) In Making Chicken Filled Dumpling Skins Regarding Physical Properties And Sensory Quality Regita Ardita Putri; Sachriani Sachriani; Ridawati Ridawati
JUPE : Jurnal Pendidikan Mandala Vol 10 No 4 (2025): JUPE : Jurnal Pendidikan Mandala (Desember)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jupe.v10i4.9755

Abstract

This study aims to analyze the effect of gembili flour substitution in the production of chicken-filled wonton wrappers on the physical properties andSensory quality tests. The research was conducted at the Food Processing Laboratory, Department of Culinary Education, Universitas Negeri Jakarta. The study period was from May 2024 to September 2025. The research method used was an experimental method. The samples in this study were chicken-filled wonton wrappers substituted with gembili flour at levels of 5%, 10%, and 15%. Based on the results of statistical hypothesis testing using ANOVA for the physical properties test, it was found that the substitution of gembili flour had no significant effect on cooking loss. Furthermore, the results of statistical hypothesis testing using the Kruskal-Wallis test showed that there was no significant effect of gembili flour substitution on all sensory quality aspects evaluated, including the aroma of the gembili flour in the wrapper, the aroma of the chicken filling, the color of the wrapper, the taste of the wrapper, the taste of the filling, the taste of the gembili flour in the wrapper, texture (crispiness), and oil absorption. The conclusion of this study recommends the 15% gembili flour substitution in chicken-filled wonton wrappers to be further developed as a product with commercial potential and as an effort to promote the utilization of gembili flour as a local food ingredient.
The Effect Of Cowbean Flour Substitution (Unguiculata Vine) On The Physical Quality And Sensory Quality Of Hidden Peanuts Nurul Maghfirah Irva; Nur Riska; Sachriani Sachriani
JUPE : Jurnal Pendidikan Mandala Vol 10 No 4 (2025): JUPE : Jurnal Pendidikan Mandala (Desember)
Publisher : Lembaga Penelitian dan Pendidikan Mandala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58258/jupe.v10i4.9796

Abstract

This study aims to analyze the effect of cowpea flour substitution on the physical quality and sensory attributes of kacang sembunyi (hidden peanuts). The research was conducted at the Pastry and Bakery Laboratory of the Culinary Arts Education Study Program, Universitas Negeri Jakarta, from May 2024 to August 2025. An experimental method was used in this study. The samples were kacang sembunyi with cowpea flour substitution at concentrations of 10%, 20%, and 30%. These samples were then tested on 45 semi-trained panelists who evaluated all aspects of sensory quality. The results showed that cowpea flour substitution had a significant effect on physical quality tests. The Duncan test results indicated a significant difference in the aspects of cooking loss and oil absorption capacity. The highest mean value for Cooking Loss was found in the 30% treatment 15.50, while the highest mean for oil absorption capacity was found in the 10% treatment 12.43. The Kruskal-Wallis test indicated that the substitution of cowpea flour did not affect the sensory attributes of color, aroma, taste, and texture. This study recommends the 30\% cowpea flour substitution for further development as an effort to optimize the utilization of cowpea as a local food ingredient.
Pengembangan Media Flipbook Digital Materi Fermentasi pada Mata Kuliah Pengawetan Makanan Grandis Tsaniya Aesthetica; Sachriani Sachriani; Alvina Fadila Maulida
Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Vol. 6 No. 3 (2026): September: Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora
Publisher : AMIK Veteran Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/khatulistiwa.v6i3.12482

Abstract

This study aimed to develop a digital flipbook-based learning media on fermentation material in the Food Preservation course and to determine its feasibility as a learning medium for Culinary Education students. This study employed a Research and Development (R&D) method using the 4D development model, consisting of Define, Design, Develop, and Disseminate stages. The developed product was a Heyzine-based digital flipbook containing fermentation material, images, videos, a glossary, and evaluation questions, which could be accessed through a link or QR Code using a smartphone or laptop. Data were collected using validation questionnaires administered to material experts, media experts, language experts, and students involved in product trials. The data were analyzed using quantitative descriptive analysis in the form of feasibility percentages. The validation results showed that the media obtained a feasibility score of 92.86% from the material expert, 96% from the media expert, and 100% from the language expert, all categorized as highly feasible. Student trial results showed scores of 80% in the one-to-one test, 88% in the small group test, 95% in the field test, and 98% in the validating testing stage. Based on these findings, the digital flipbook on fermentation material was declared highly feasible to be used as a learning medium and an additional digital literacy resource in the Food Preservation course.
The Effect of Corn Flour (Zea Mays Indurate) Substitution on the Physical Properties and Sensory Quality of Mini Dry Pastel Skin Fathimah Azzahro; Yeni Yulianti; Sachriani
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7750

Abstract

This study aimed to analyse the effect of corn flour substitution on physical properties, including brittleness and oil absorption, as well as sensory quality tests covering colour, aroma, taste, and texture in mini dry pastel skins. The research was conducted from December 2024 to June 2025 at the Pastry Bakery Laboratory for sensory quality testing, while physical properties were tested at the Food Engineering Laboratory, Jakarta State University. This type of research is classified as quantitative research using the experimental method, with corn flour substitution treatments of 20%, 30%, and 40%. Sampling was conducted randomly, with each panellist receiving one randomly selected sample, coded only by the researcher. Sensory quality testing was conducted on 15 moderately trained panellists for each sample. Physical properties were tested using a Texture Profile Analyser for brittleness and oil absorption, by calculating the difference between the amount of oil absorbed before and after the baking paper was exposed to it. The physical property analysis technique used the Anova test, followed by the Duncan test, while the sensory quality analysis used the Kruskal-Wallis test, followed by the Tukey test. The brittleness test results showed a significant effect, with the best results obtained at 30% treatment, while there was no significant effect on oil absorption. Sensory quality test results for colour, corn aroma, savoury taste, corn taste, and texture (crispness) showed no significant effect. The results of this study recommend a percentage of 30% as a reference for further research, as it is considered to be in line with the characteristics of a crispy but not too brittle pastel crust and for the optimal use of corn flour. Keywords: pastel crust, corn flour, physical properties, sensory quality test
Co-Authors Adhelia Salma Olyvia Alsuhendra Alsuhendra Alvina Fadila Maulida Anastasia Clarisa Sadono Ari Fadiati Astri Mutia Muztniar Cucu Cahyana Devyzil Maysrina Rahma Dwi Meliana Putri Fathimah Azzahro Ghaida Rosa Jundana Falujah Aulia Gita Ramadhanti Grandis Tsaniya Aesthetica Guspri Devi Artanti Halimatus Sa'diyah I Gusti Ayu Ngurah Jihan Jihan Khonsa Salsabila Athifah Leny Marlita Lisa Mulyawan Mariani Mariani Muhammad Syalek Mutiara Dahlia Nafisah Shofiyana Nursyabani Nayla Sabrina Nevia Rahmadani Arsita Nur Aisyah Nur Riska Nur Riska Nurul Maghfirah Irva Regita Ardita Putri Rhiska Ayu Morendra Ridawati Rusilanti Rusilanti Wisnu Riyanto Yati Setiati Yati Setiati Muhaenah Yeni Yulianti Yuni Muliyana Zahra Salindri