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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 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
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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).
Effect of Substitution of Wheat Flour and Pedada Flour (Sonneratia caseolaris) to Characteristic of White Bread Irmawati, Irmawati; Jariyah, Jariyah; Sarofa, Ulya
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.v8i2.435

Abstract

White bread is a food product generally derived from wheat flour that is consumed by the majority of people around the world. Innovations continue to be made to increase the nutritional value of bread. The use of pedada fruit (Sonneratia caseolaris) as a local food rich in fiber is an alternative to mixing with wheat flour. This study was conducted to determine the physical and organoleptic properties of wheat flour white bread with pedada flour. Organoleptic quality assessment was conducted with the participation of 25 panelists. Sensory attributes that are referenced by panelists include color, aroma, taste, texture, and overall. Data analysis used a T-test to determine the real difference between two treatments with a significant level (<0.05) including development volume, number of pores, texture, and organoleptic test. White Bread with a proportion of 80% wheat flour and 20% pedada produced a loaf volume (138.04%), porosity (11,722/cm2), and texture with texture analyzer (5,892 gf). The organoleptic test showed that the bread with 80% wheat flour and 20% pedada flour received positive ratings in terms of color and aroma, but received low ratings in terms of texture and taste.
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).
Analog Rice from Pedada Fruit Composite Flour as Functional Food with Low Glycemic Index Ayuningtyas, Diella Trisna; Saraswati, Avina Rachma; Jariyah, Jariyah
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2157-2163

Abstract

This study aims to determine the effect of composite flour proportion pedada fruit, white corn, and soybean flours as well as the addition of GMS on the physicochemical and organoleptic properties of analog rice as functional food that is safe for people with Diabetes Mellitus. This study was arranged in a factorial completely randomized design consisting of two factors with nine treatment combinations and three replications. Factor 1 was the proportion of flour materials pedada fruit-white corn-soybean (5%-75%-20%, 10%-70%-20%, 15%-65%-20%). Factor 2 was GMS addition (1%, 2%, 3%). The data was analyzed using ANOVA at the 5% level and continued with the Duncan Multiple Range Test (DMRT). The results showed that the best treatment was the A1B1 formulation consisting of 5% pedada fruit flour, 75% white corn flour, 20% soy flour and the addition of 1% GMS produced analog rice with organoleptic characteristics of color getting a value of 3.48 (like), aroma 2.92 (neutral), texture 2.76 (neutral), and taste 3 (neutral), antioxidant content of 47.73%, in vitro glycemic index of 42. The results of the RVA analysis showed that formulation A1B1 had a pasting temperature of 94.8°C, peak viscosity 184 cP, hold viscosity 183 cP, final viscosity 332 cP, breakdown 1 cP, setback 149 cP.
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