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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 Agroteknika Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 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) 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
Jariyah
Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional Veteran Jawa Timur, Surabaya, Indonesia
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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.
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.
Penguatan Good Manufacturing Practice (GMP) Melalui Kegiatan Edukasi Hingga Evaluasi di PT. XYZ Amelia Sofianty, Ardhia Putri; Jariyah, Jariyah
Jurnal Pengabdian Masyarakat Indonesia Vol 4 No 1 (2024): JPMI - Februari 2024
Publisher : CV Infinite Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52436/1.jpmi.1476

Abstract

XYZ merupakan perusahaan BUMN yang memfokuskan produksinya pada produksi teh. Produk utama teh yang diproduksi adalah teh hitam, teh hijau dan teh putih. Untuk menjalankan produksi dan menjaga kualitas pada produk teh yang dihasilkan, PT. XYZ melaksanakan persyaratan dasar yaitu penerapan Good Manufacturing Practice (GMP). Namun, masalah yang dihadapi adalah ditemukan ketidaksesuaian pada lapangan dengan aspek GMP yang diterapkan. Sehingga hal tersebut mendukung dilakukannya kegiatan ini untuk memberikan edukasi dan evaluasi aspek GMP pada karyawan pabrik PT. XYZ. Kegiatan ini dilakukan melalui pendampingan yang meliputi edukasi, perencanaan, penerapan, serta audit internal GMP. PT. XYZ telah menerapkan beberapa aspek dari GMP diantaranya aspek Pengawasan Proses, Pemeliharaan dan Program Sanitasi, dan Fasilitas Sanitasi. Namun terdapat beberapa aspek yang perlu diperhatikan oleh PT. XYZ diantara aspek Karyawan. Berdasarkan penilaian hasil skoring aspek GMP, pada PT. XYZ mendapatkan skor 78 dari total skor 100, berdasarkan aspek penilaian Good Manufacturing Practice (GMP) dalam kategori baik dengan persentase sebesar 78%.
Karakteristik Fisikokimia Albedo Semangka dengan Penambahan Buah Naga dan CMC (Carboxyl Methyl Cellulose) Karunia, SustiawanKarunia; Jariyah, Jariyah
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 7, No 1 (2023)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v7i1.15326

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh dari penambahan buah naga dan CMC terhadap karakteristik fisikokimia Velva albedo semangka serta mendapatkan kombinasi perlakuan yang menghasilkan Velva dengan karakteristik terbaik. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dua faktor dengan tiga kali pengulangan. Faktor I adalah penambahan proporsi puree albedo semangka dengan buah naga (v/v) 90% : 10%; 80% : 20%; dan 70% : 30%. Faktor II adalah penambahan CMC 0,5%, 0,75%, dan 1%. Perlakuan terbaik diperoleh Velva yaitu pada perlakuan proporsi puree albedo semangka dan sari naga 80:20 dan penambahan CMC 1% (A2B3) karena memiliki nilai hasil (NH) paling tinggi dibandingkan dengan perlakuan yang lain yakni 0,72, dengan hasil analisa parameter kadar vitamin C 7,33% ; aktivitas antioksidan 19,48% ; total padatan 21,46% ; waktu leleh 18,18 menit/10gr ; overrun 17,39% ; viskositas 566,33 m.Pas ; kadar protein 0,33% ; kadar lemak 0,24% ; tingkat kesukaan tekstur 3,70 ; tingkat kesukaan aroma 3,67 ; tingkat kesukaan rasa 3,93 ; dan tingkat kesukaan warna 3,46. Hasil dari penelitian ini menunjukkan bahwa Velva albedo semangka telah memenuhi standar SNI Velva.
Karakteristik Biskuit Tepung Mocaf dan Tepung Kulit Biji Kedelai Kuning (Glycine max) Wardani, Marisa Kusuma; Jariyah, Jariyah; Anggreini, Riski Ayu
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 1 (2022)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i1.11934

Abstract

Kulit biji kedelai kuning merupakan salah satu limbah yang dihasilkan dari produksi tempe yang belum digunakan secara maksimal, selama ini hanya dimanfaatkan sebagai pakan ternak padahal masih memiliki kandungan zat gizi yang banyak salah satunya adalah serat pangan. Kandungan serat pangan yang tinggi tersebut dapat dimanfaatkan sebagai bahan utama dalam pembuatan biskuit (dengan cara diolah menjadi tepung) bersama dengan tepung mocaf (pengganti tepung terigu) dan bahan pendukung lainnya seperti kuning telur sebagai sumber lemak, stevia dan sukralosa sebagai pemanis rendah kalori. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dua faktor. Faktor pertama yaitu perbandingan proporsi tepung mocaf dan tepung kulit biji kedelai kuning (90:10%, 80:20%, 70:30%, 60:40%, 50:50% dan 40:60%) dan faktor kedua yaitu penambahan kuning telur (4%,6% dan 8%). Data yang diperoleh di analisis menggunakan analisis ragam (ANOVA) dengan uji lanjut Duncans Multiple Range Test (DMRT) taraf kepercayaan 5%. Hasil penelitian menunjukkan bahwa biskuit terbaik diperoleh pada perlakuan perbandingan proporsi tepung mocaf : tepung kulit biji kedelai kuning (40:60) dan kuning telur 8% dengan kadar air 6,92%, abu 1,65%, lemak 11,83%, protein 7,46%, karbohidrat 72,15%, memiliki nilai skoring organoleptik warna 3,04 (sedikit coklat), aroma 3,48 (kuat khas kulit biji kedelai kuning), rasa 2,76 (tidak berasa kulit biji kedelai kuning) dan tekstur 2,92 (sedikit renyah). 
The Effect of Maltodextrin Concentration and Roasting Time on the Physicochemical and Sensory Characteristics of Nori Snack Made from Sea Grape (Caulerpa sp.) Savitri, Anggita Ulfia; Jariyah, Jariyah; Yulistiani, Ratna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 2 (2023)
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.v7i2.286

Abstract

Nori snack is dried edible seaweed, which is made from drying and roasting so its texture is crispy and thin. Commercial nori snack is usually made from Porphyra seaweed which cannot be cultivated in Indonesia. Sea grapes (Caulerpa sp.), a local seaweed that is widely cultivated in Indonesia, have the potential to be used as an alternative material for nori snacks. The formation of nori with the addition of Eucheuma cottonii gives a nori snack texture that tends to be elastic and less crunchy. Crispness is the main parameter to consider in choosing nori snacks. The addition of maltodextrin as a texture enhancer is needed to give a compact and crispy texture, and roasting time can also increase the level of crispness in nori products. This study aims to determine the physicochemical and organoleptic characteristics of sea grape nori snacks (Caulerpa sp.). Factorial completely randomized design (CDR) with two factors. Factor I was the maltodextrin concentration (1, 2, and 3%), while factor II was a roasting time (1, 2, and 3 minutes) and two replications. The data were analyzed using Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at the 5% significance level. The best treatment was the addition of 3% maltodextrin and a roasting time of 3 minutes. The results obtained were a moisture content of 6.13%, ash content of 12.45%, protein content of 17,07%, a yield of 6.22%, a breaking strength of 5.23%, and an average score of preference for the aroma of 2.8 (dislike), the colour of 3.5 (standard), the taste of 4.05 (like), and crispness of 4.10 (like).
Co-Authors ,., Rosida A, Yuniar Achmad Wahyu Hidayat Adiyani Parahita Lestari Alfiya Dewi Novanda Almira Dinar Dhiny Amelia Sofianty, Ardhia Putri Ananda Regita Olivira Andi Arif Rifa’i Anggita Ulfia Savitri anggreini, riski ayu Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Avina Rachma Saraswati Ayu Kartika Ayuninggar, Rizky Mayadita Balo , Abhelia Indah Zabrinquds Surya Bryan Reinaldo Chusniyah, Atin Dedin Finatsiyatull Rosida Diapri, Syafian Putra Diella Trisna Ayuningtyas 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 Hadi Munarko Heriyanto Heriyanto Ifwarisan Defri Ika Korika Swasti Irmawati Irmawati Isna Nugraha JURNAL TEKNOLOGI PANGAN, Rosida Kadek Bayu Darma Mahardika Kalaswari, Sita Karina Chandra Kurniawan Karunia, SustiawanKarunia Kindriari Nurma Wahyusi Kurniawati, Lusiana Kusuma Wardhani Mas’udah Lanang Adnanta Irasyddin Laras Sitoayu Lestari, Anisa Dwi Liza Md Salleh Luqman Agung Wicaksono Luthfi, Qi Ahmad 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 Purwadi MP. Ir Putra, Andre Yusuf Trisna Putri, Nur Dyah Bela Rachmawati, Shinta Dwi Ratna Yulistiani Ratna, Rawiri Yunia Rawiri Yunia Ratna Rosida Rosida Rosida, Rosida Rudi Nurismanto Salsabila Ayu Sukma Sanjaya , Yushinta Aristina Saraswati, Avina Rachma Savitri, Anggita Ulfia 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 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