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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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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.
Pelatihan inovasi produk pangan pembuatan wingko jagung bagi kelompok PKK Kelurahan Gunung Anyar Surabaya Jariyah Jariyah; Isna Nugraha; Hadi Munarko; Lanang Adnanta Irasyddin; Karina Chandra Kurniawan; Bryan Reinaldo
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 10, No 2 (2026): April
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v10i2.38880

Abstract

Abstrak Potensi melimpahnya jagung di Indonesia yang belum dimanfaatkan secara optimal sebagai bahan baku produk pangan olahan menjadi latar belakang diadakannya kegiatan pengabdian masyarakat. Kegiatan ini bertujuan meningkatkan keterampilan dan pengetahuan anggota kelompok PKK Kelurahan Gunung Anyar, Surabaya, dalam mengolah hasil pertanian lokal menjadi produk inovatif bernilai ekonomi melalui pelatihan pembuatan Wingko Jagung sebagai bentuk inovasi produk pangan. Program ini diikuti oleh 30 peserta dan dilaksanakan melalui empat tahapan utama, yaitu persiapan, pelaksanaan pelatihan, evaluasi hasil, serta pembinaan dan keberlanjutan program. Metode pelatihan meliputi penyampaian teori mengenai konsep Intermediate Moisture Food (IMF), praktik langsung pembuatan Wingko Jagung, serta evaluasi peningkatan pengetahuan peserta melalui pre-test dan post-test. Hasil evaluasi kegiatan menunjukkan tingkat pemahaman peserta meningkat signifikan, dari 4,32% sebelum pelatihan hingga 94,60% setelah pelatihan. Analisis bahan baku menunjukkan bahwa formulasi tepung jagung, tepung ketan, dan tapioka menghasilkan Wingko Jagung dengan tekstur dan cita rasa yang sesuai dengan standar mutu pangan semi basah. Kegiatan ini berdampak positif terhadap peningkatan keterampilan, kemandirian ekonomi, serta pemanfaatan sumber daya lokal secara berkelanjutan. Kata kunci: inovasi produk pangan; pelatihan; pengabdian masyarakat; PKK; wingko jagung. Abstract The abundant potential of corn in Indonesia, which has not been optimally utilized as a raw material for processed food products, served as the background for this community service activity. This activity aims to enhance the skills and knowledge of the PKK women’s group in Gunung Anyar Subdistrict, Surabaya, in processing local agricultural products into innovative and economically valuable products through training on making Wingko Jagung as a form of food product innovation. The program was attended by 30 participants and implemented through four main stages, namely preparation, training implementation, evaluation of results, and program sustainability. The training method included theoretical sessions on the concept of Intermediate Moisture Food (IMF), hands-on practice in making Wingko Jagung, and evaluation of participants’ knowledge improvement through pre-test and post-test. The evaluation results showed a significant increase in participants’ understanding, from 4.32% before training to 94.60% after training. The analysis of raw materials indicated that the formulation of corn flour, glutinous rice flour, and tapioca produced Wingko Jagung with texture and flavor that met semi-moist food quality standards. This community service activity had a positive impact on improving skills, economic independence, and the sustainable utilization of local resources. Keywords: community service; food product innovation; PKK; wingko jagung; training.
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