Article Per Year (5 Year)
p-Index From 2021 - 2026
6.103
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Pangan dan Gizi Agrointek Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian Argipa (Arsip gizi dan Pangan) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Indonesian Journal of Agricultural Research Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Food Science and Technology Journal (Foodscitech) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat FONDATIA Jurnal Teknologi Hasil Pertanian Agroteknika Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) PRIMA: Journal of Community Empowering and Services Journal of Food Technology and Agroindustry Journal of Management and Bussines (JOMB) Nusantara Science and Technology Proceedings International Journal of Eco-Innovation in Science and Engineering (IJEISE) Jurnal Pengabdian Masyarakat Indonesia International Journal on Food, Agriculture and Natural Resources (IJFANRES) International Journal of Community Service AKM: Aksi Kepada Masyarakat AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Jurnal Teknologi Pangan Mudabbir: Journal Research and Education Studies Jurnal Pengabdian Pelitabangsa Tekmulogi: Jurnal Pengabdian Masyarakat Mesada: Journal of Innovative Research
Jariyah
Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional Veteran Jawa Timur, Surabaya, Indonesia
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology 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 Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

Published : 64 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 64 Documents
Search

 3   4   5   6   7 
Identification of Flavor Compounds from Soybean Peel Flour (Glycine max L. Merr) with the Addition of Kaffir Lime Leaves in the Blanching Process Nurul, Adinda; Jariyah, Jariyah
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.438

Abstract

Soybean husk flour is flour made from the main ingredient of soybean husk which undergoes a flouring process so that it can be substituted in making bakery products such as brownies, bread and cookies. Apart from having a fairly high nutritional content, soybean epidermis also has a unpleasant odor that consumers don't like, so it needs to be reduced, one way is by blanching and adding kaffir lime leaves. This research aims to find the best treatment for the length of time for blanching and adding kaffir lime leaves. This research used a Completely Randomized Design (CRD) with two factors and two replications. Factor I is the length of blanching time (10 and 20 minutes) and factor II is the amount of added kaffir lime leaves (0, 5, 10, 15 and 20 gr). The data obtained was then analyzed using ANOVA and continued with the Duncan Multiple Range Test (DMRT) at the 5% level. The best treatment results were obtained in the treatment with a long blanching time of 20 minutes with the addition of 20 grams of kaffir lime leaves with characteristics of 9.55% water content, 1.98% ash, 7.77% protein, 1.60% fat, 30.02% crude fiber and flavor compounds found, among others. pentanal, oxirane,2-(1,1-dimethylethyl)-3-ethyl-, cis-, hexanal, furan, 2-pentyl-5-, octen-1-ol, (Z)-1,1-, dodecanediol, diacetate and cedrene.
The Effect of Coffee Bean Particle Size and Citric Acid Concentration on the Caffeine Content of Arabica Ground Coffee Kalaswari, Sita; Yulistiani, Ratna; Jariyah, Jariyah
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i2.439

Abstract

Arabica coffee is a coffee commodity that is widely found in Indonesia because it is considered superior in terms of taste. Arabica coffee contains various biochemical compounds, one of which is caffeine, which is known to overcome drowsiness and reduce physical fatigue. However, caffeine use can also lead to negative side effects, such as anxiety, increased blood pressure, and decreased fine motor skills. This study addresses the public demand for lower caffeine coffee to minimize these side effects. The research focuses on reducing caffeine levels by examining coffee bean size and solvent concentration during decaffeination. . The method used was a completely randomized design (CRD) factorial pattern with two factors and two replications. The first factor was coffee bean particle size (4 mesh, 6 mesh, and 8 mesh) and the second factor was maceration process with citric acid solution concentration (1%, 3%, and 5%). Data were analyzed using Analysis of Varience (ANOVA) and Duncan's Multiple Range Test (DMRT) at the 5% level. The results showed that the treatment of 8 mesh coffee bean size with 5% citric acid solution concentration produced the best caffeine content (1.324 mg/g). In addition, the characteristic values of moisture content (3.436%), ash content (2.065%), and phenol content (29.472 mg GAE/g), were obtained. And organoleptic test results with attributes of fragrant-very fragrant aroma (3.55), blackish-brown-black color (3.65), and bitter-very bitter taste (3.5).
Characteristics of Flakes from Kepok Banana Flour and Black Rice Flour with Variation of Steaming Time Rachmawati, Shinta Dwi; Yulistiani, Ratna; Jariyah, Jariyah
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.441

Abstract

This research has the objective of determining the effect of flour rasio kepok banana and black rice. Black rice flour with variations in steaming time on physicochemical characteristics of flakes. This research used a randomized Complete Design (RCD) factorial pattern with two factors and two replications. The first factor is thr proportion of kepok banana flour: black rice flour (30%: 70%, 40%: 60%, and 50%:50%) and the second factor is the length of steaming time (10 minutes, 15 minutes, 20 minutes). The data obtained was analyzed using ANOVA and followed by the Duncan Multiple Range Test (DMRT) at the 5% level. The results of the research showed that there was interaction. There was a significant difference between the treatments of kepok banana flour: black rice flour on moisture content, starch content, and water absorption. The best treatment is Banana flour: black rice flour on moisture content, starch content, and water absorption. The best treatment is flaked with a proportion of 50% kepok banana flour and 50% black rice flour and a steaming time of 10 minutes produced flakes with characteristics of the value of water content of 4.77%, ash content of 2.12%, fat content of 8.35%, content protein of 5.56%, the starch content of 78.01%, water absorption of 24.96%, hardness of 414.57N and dietary Fiber content of 5.22 %, the calcium content of 169.89mg/100g and the average of favorability scores for taste (3.83), color (4.80), aroma (4.20) and textire (3.37)
Sensory Profile of Candied Tomatodates Using the Just About Right Method Diapri, Syafian Putra; Jariyah, Jariyah; Priyanto, Anugerah Dany
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.487

Abstract

Candied tomato dates are processed candies made from tomatoes that are dried until they are shaped like dates. Sensory profiles are needed to obtain candied date tomatoes with the most optimal betel lime solution concentration treatment and blanching time based on penalty analysis methods (JAR and hedonic scales). This study used the just about right method combined with the hedonic scale (overall liking) in the treatment of candied date tomatoes with a concentration of betel lime solution (2%, 3% and 4% (b/b)) and blanching time (5 minutes, 10 minutes and 15 minutes). There are 17 sensory attributes that will be tested through the assessment of the JAR scale and the hedonic scale (overall liking). The data obtained was then processed using XLSTAT 2024 software. Based on the results of the penalty analysis, it was shown that the most optimal candied date tomatoes were candied date tomatoes with a concentration treatment of 3% betel lime solution and a blanching time of 15 minutes where there were 14 insignificant test attributes or p-value≥0.05. Meanwhile, there are only 3 sensory attributes that need to be optimized or p-value˂0.05, namely juicy texture (p-value = 0.002), sweet taste (p-value = <0.0001) and fruity taste (p-value = 0.017).
Evaluasi Preferensi Konsumen terhadap Kualitas Mie Instan Goreng Menggunakan Metode Analisis Konjoin Balo , Abhelia Indah Zabrinquds Surya; Jariyah, Jariyah; Sanjaya , Yushinta Aristina
Agroteknika Vol 7 No 4 (2024): Desember 2024
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v7i4.316

Abstract

Penelitian ini didasari oleh cara konsumen menilai berbagai atribut kualitas mie instan goreng melalui metode analisis konjoin. Dengan pendekatan ini, diharapkan dapat diidentifikasi faktor-faktor utama yang mempengaruhi keputusan pembelian konsumen dalam memilih mie instan goreng. Tujuan penelitian ini adalah untuk menganalisis preferensi konsumen terhadap kualitas produk mie instan goreng dengan atribut preferensinya ditinjau dari pertimbangan utama konsumen dalam membeli produk mie instan goreng. Analisa ini menggunakan beberapa analisa yakni analisa karakteristik responden, uji validitas, uji realibiitas, analisa konjoin dan diakhiri interpretasi hasil. Hasil pertimbangan utama preferensi konsumen terhadap mie instan goreng pada mahasiswa menunjukkan bahwa harga memiliki pengaruh terbesar dengan nilai kepentingan 39,241. diikuti oleh bahan kemasan dengan nilai kepentingan 28,183, rasa dengan nilai kepentingan 21,302, dan bentuk kemasan dengan skor 11,319. Hal ini mengindikasikan bahwa atribut produk harga merupakan faktor dominan dalam keputusan pembelian. Sehingga hasil penelitian ini sangat relevan dan bermanfaat bagi masyarakat terkait preferensi konsumen mie instan goreng khususnya pada mahasiswa.
Supercritical carbon dioxide extraction as an alternative method to extract natural bioactive compounds Ananda Regita Olivira; Hadi Munarko; Jariyah Jariyah; Liza Md Salleh
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.22473

Abstract

The study regarding the extraction of bioactive compounds from natural sources such as phenolics, flavonoids, and carotenoids has received significant attention, because these bioactive compounds known to have numerous benefits for human health. Various extraction methods have been used to obtain bioactive compounds. However, the conventional extraction method that is often used has several drawbacks including the use of large amounts of solvent and longer extraction time. Therefore, an alternative extraction method is needed to overcome the limitations of conventional methods. Extraction using supercritical carbon dioxide is an alternative extraction method that is more efficient with a shorter extraction time. This article aims to provide a comprehensive review regarding the extraction of bioactive compounds using supercritical carbon dioxide (SC-CO2). The use of low critical temperature and pressure during SC-CO2 extraction prevents the degradation of the bioactive components. In addition, because of its high selectivity, SC-CO2 extraction can produce a maximum yield with high purity of bioactive components. Therefore, extraction using supercritical carbon dioxide has the opportunity to be used as an alternative method to maximize the extraction process of bioactive compounds.
Business Feasibility Observation of Sweet Dried Tomato Product By SWOT Analysis at Giripurno Village, Batu City Suprianti, Lilik; Jariyah, Jariyah; Pudji W, Endang; Rizal, Reda
International Journal Of Community Service Vol. 3 No. 2 (2023): May 2023 (Indonesia - Malaysia )
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijcs.v3i2.179

Abstract

Tomato is one agricultural commodity from Batu City which is soabundant in number. Although the number of products is relativelyhigh, the benefit earned by tomato farmers is still uncertain due to pricefluctuation. The other problem is the characteristic of the tomato thateasy to get rotten. This condition increases the risk of farmers to getloss. One alternative solution to minimize the risk is processing thetomato as a sweet-dried tomato. Conversely, The sweet dried tomatoproduct is still less popular than the fruit cracker in Batu City. Throughthe community service program, we help local people to makeStrengths, Weaknesses, Opportunities, and Threats (SWOT analysis) tosee the prospect of sweet-dried tomatoes. We also recommended somestrategies for developing the sweet-dried tomatoes business to thevillage authority.
Antioxidant Extraction from Pedada (Sonneratia caseolaris) with Pulsed Electric Field Pretreatment Kartika, Ayu; Jariyah, Jariyah; Priyanto, Anugerah Dany
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 5 (2025): October 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i5.1563-1572

Abstract

Pedada (Sonneratia caseolaris) has great potential as a source of natural antioxidants. The high antioxidant content in pedada fruit requires an appropriate extraction method so that the extracted antioxidant levels in pedada fruit can be maximally extracted. However, the extraction of active compounds from pedada fruit is often limited by the dense cell structure. Pedada fruit extraction can be done using a modified maceration method with Pulsed Electric Field (PEF) pretreatment, so as to shorten the extraction time and require less solvent in the process. It is expected that PEF can damage the cell structure and increase the solubility of antioxidant compounds in the solvent. The quality of the resulting extracts will be evaluated based on total phenol content, total flavonoids, free radical scavenging activity, and antioxidant compound profile. The best treatment was obtained based on antioxidant analysis of the extraction results, namely at a PEF time of 2 minutes with IC50 DPPH values of 18 ppm, IC50 FRAP 37 ppm, total phenol content of 434 mgGAE/L, and total flavonoid content of 120 mgQE/L.
KARAKTERISTIK FISIKOKIMIA TORTILLA DARI TEPUNG JAGUNG TAMBIN, TEPUNG SAGU DAN TEPUNG UDANG REBON Rosida, Rosida; Jariyah, Jariyah; Oktalydia, Shelly Panca
Jurnal Teknologi Pangan Vol 18, No 1 : JUNI 2024
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v18i1.4493

Abstract

Tambin corn is a corn variety that is widely cultivated in Madura island and has relatively high starch and beta-carotene content compared to other varieties. This could be an opportunity for tambin corn to be made into processed food products, for example tortilla chips. The aim of this research was to analyze the effect of the proportion of corn flour: sago flour and the addition of rebon shrimp flour on the physicochemical and organoleptic properties of tortella. The design of this research was a Completely Randomized Design (CRD) with a factorial pattern with two factors, namely the proportion of corn flour: sago flour (95:5, 90:10, 85:15) and the addition of rebon shrimp flour (2.5%, 5%, 7.5%). The best treatment is the proportion of tambin corn flour: sago flour (95:5) with the addition of 2.5% rebon shrimp flour which produces chps tortillas with a water content of 6.04%; ash content 2.56%; protein content 6.91%; fat content 3.62%; starch content 60.54%; hardness 356.17gf and average organoleptic results show a taste preference score of 4.2 (like); aroma 3.53 (somewhat like), color 4.10 (like); and texture of 3.47 (rather like it), beta-carotene content of 16.27mg/100g and calcium of 125.8 mg/100 g.
PENGARUH KONSENTRASI GARAM DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK BUBUK TERASI NABATI DARI TEMPE Fathurrozi, Sherenita Azizah; Winarti, Sri; Jariyah, Jariyah
Jurnal Teknologi Pangan Vol 18, No 1 : JUNI 2024
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v18i1.4495

Abstract

Terasi pada umumnya dibuat dari udang rebon, ikan, atau campuran keduanya dengan garam atau bahan tambahan lain. Pada penelitian ini dilakukan diversifikasi pembuatan terasi dari bahan nabati yaitu tempe.Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi garam dan lama fermentasi yang digunakan terhadap karakteristik kimia dan organoleptik bubuk terasi nabati dari tempe. Rancangan penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari dua faktor yakni konsentrasi garam (2, 4, dan 6%) dan lama fermentasi (5, 10, 15 hari). Data yang diperoleh dianalisis menggunakan Analysis of Variance (ANOVA) pada taraf signifikansi 5% dan apabila terdapat perbadaan yang nyata akan dilakukan uji lanjut menggunakan Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa sampel terbaik terdapat pada sampek dengan perlakuan penambahan konsentrasi garam 2% dan lama fermentasi 15 hari yang menghasilkan terasi nabati bubuk dengan kadar air sebesar 7,44%; abu 7,49%; garam 4,45%; protein terlarut 16,8%; asam glutamat 0,32%; nilai pH 5,51; total bakteri asam laktat 6,52 Log CFU/g; total bakteri E.coli 2,34 Log CFU/g; serta uji organoleptik warna 3,96 dan aroma 4,68.
Co-Authors ,., Rosida A, Yuniar Achmad Wahyu Hidayat Adiyani Parahita Lestari Alfiya Dewi Novanda Almira Dinar Dhiny Alodia Vestra Amelia Sofianty, Ardhia Putri Ananda Regita Olivira Andi Arif Rifa’i Andini, Dwi Anggita Ulfia Savitri anggreini, riski ayu Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Ayu Kartika, Ayu Ayuninggar, Rizky Mayadita Ayuningtyas, Diella Trisna Balo , Abhelia Indah Zabrinquds Surya Chusniyah, Atin Dedin Finatsiyatull Rosida Diapri, Syafian Putra Elma Zanubi Arifah Arifah Ely Kurniati Endang Yektiningsih, Endang Enny Karti Basuki Erza Alfida Martha Fathurrozi, Sherenita Azizah Febrian Lourenso Hangkaya Friska Aryanti Gilang Ramadhan H P, Sudaryati Hadi Munarko Heriyanto Heriyanto Ifwarisan Defri Ika Korika Swasti Irmawati Irmawati Isna Nugraha Juliani JURNAL TEKNOLOGI PANGAN, Rosida Kadek Bayu Darma Mahardika Kalaswari, Sita Karunia, SustiawanKarunia Kindriari Nurma Wahyusi Kurniawati, Lusiana Kusuma Wardhani Mas’udah Laras Sitoayu Lestari, Anisa Dwi Liza Md Salleh Luqman Agung Wicaksono Luthfi, Qi Ahmad Lylyana, Ade Marisa Kusuma Wardani Mohamad Irfan Afandy Ni Ketut Sari Nur Fitri Dian Pratiwi Nurul, Adinda O.W, Pamungkas Oktalydia, Shelly Panca Padila, Amanda Rezeki Pertiwi, Yolanda Ariesta Pudji W, Endang Purwadi MP. Ir Putra, Andre Yusuf Trisna Putri, Nur Dyah Bela Rachmawati, Shinta Dwi Ratna Yulistiani Ratna, Rawiri Yunia Rawiri Yunia Ratna Reda Rizal Rosida Rosida Rosida, Rosida Rudi Nurismanto Salsabila Ayu Sukma Sanjaya , Yushinta Aristina Saraswati, Avina Rachma Savitri, Anggita Ulfia Sembiring, Lisa Seprina Br. Septi N D Serly Safitri Setyandari Ayu Larasati Shafira Suci Utami Silvana Dwi Nurherdiana Sopadeo, Peter Adeye Sri Djajati Sri Djajati Sri Winarti Sudaryati, Sudaryati Sudaryati Suprianti, Lilik Triwardani, Intan Ulya Sarofa Ulya Sarofa Ulya Sarofa Wardani, Marisa Kusuma Wijayati, Dewi Wildan Naufal Esfandiar Winarti, Sri Yolandra Hibatullah Isnaini Yushinta Aristina Sanjaya Zahfa, Faiz