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All Journal Jurnal Pangan dan Gizi Agrointek Jurnal Agribisnis Terpadu Sebatik Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat JURNAL PANGAN Journal of Tropical AgriFood J-Kesmas: Jurnal Kesehatan Masyarakat (Indonesian Journal of Public Health) Food ScienTech Journal Leuit : Journal of Local Food Security Maslahah: Jurnal Pengabdian Masyarakat Agroradix : Jurnal Ilmu Pertanian ABDI MOESTOPO: Jurnal Pengabdian pada Masyarakat MOVE: Journal of Community Service and Engagement Jurnal Pengbdian Teknik Mesin Journal of Tropical Food and Agroindustrial Technology SWARNA Teknologi dan Industri Pertanian Indonesia Food and Agro-industry (FAGI) Journal
Winda Nurtiana
Department Of Food Technology Universitas Sultan Ageng Tirtayasa
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences

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KARAKTERISTIK ORGANOLEPTIK DAN FISIKOKIMIA PIE UBI UNGU DENGAN CUSTARD PISANG Muthmainnah, Haura Nada; Delvina, Audrey Diana; Putri, Ade Amelia; Muthmainah, Sayyidah; Ardi, Fakhri Zuhdi; Nurtiana, Winda
Leuit (Journal of Local Food Security) Vol 6, No 1 (2025)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v6i1.32444

Abstract

Purple sweet potato pie with banana custard is an innovative product that uses purple sweet potato flour as a substitute. This research is an experimental study which aims to determine the acceptability of purple sweet potato pie products with banana custard formulations with different ratios of wheat flour and purple sweet potato flour (F1 (80:20), F2 (70:30), F3 (50:50), and F4 (40:60)). Samples with the best formulation underwent further analysis regarding chemical and physical characteristics. Based on sensory analysis, F3 is the formulation with the highest value for taste and aroma parameters, F4 for color parameters, F2 for texture parameters, and F4 for overall parameters. Formulation 3 (F3) is the selected formulation. Chemical analysis resulted in a water content of 20.15%, ash 1.68%, fat 30.3%, protein 5.05%, carbohydrates 37.74%, crude fiber 5%, and a calorific value of 443.86 kcal/g. Meanwhile, analysis of physical characteristics produces an L* value of 30.04 and a texture of 2.43 N.
PENGARUH SUBSTITUSI TEPUNG KEDELAI (Glycine max L.) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN FISIKOKIMIA CROISSANT Khairi, Wildan; Nabilah, Nurjihan; Kosmilia, Tri Ana; Wulandari, Dita Albarita; Saputri, Salsabila; Nurtiana, Winda
Leuit (Journal of Local Food Security) Vol 6, No 1 (2025)
Publisher : Pusat Unggulan Iptek Ketahanan Pangan Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37818/leuit.v6i1.32746

Abstract

Croissant is a crescent-shaped bread that is soft inside and crispy outside which has a high market demand. The purpose of this study was to determine the effect of different percentages of soy flour substitution on the acceptability and physicochemical content of croissants. Selected treatments will be further analyzed regarding physical (color and texture) and chemical properties (moisture content, ash content, fat content, protein content, carbohydrate content, and crude fiber). Organoleptic test results showed that sample F4 (80%; 20%) obtained the highest favorability score on the texture parameter. Sample F4 is the selected treatment using the de Garmo method. The results of the physical characterization test include texture (37.26 and 56.46 N) and color in the yellow red color area. While the results of chemical characterization tests include protein content (9.58%); moisture content (0.2151%); ash content (2.1%); fat content (41.98%); carbohydrate content (46.09); crude fiber (5.78%).
Effects of Steaming on the Functional Properties and Mineral Content of Lumi-Lumi Fish (Harpodon Nehereus) Meal Safrida, Safrida; Rahma, Cukri; Putra, Onetusfifsi; Rinawati, Rinawati; Nurtiana, Winda; Kurniati, Yeni
J-Kesmas: Jurnal Fakultas Kesehatan Masyarakat (The Indonesian Journal of Public Health) Vol 10, No 1 (2023): April 2023
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/j-kesmas.v10i1.7462

Abstract

The purpose of this study is to evaluate the mineral content, phenolic content, antioxidant activity, and soluble protein of Lumi-lumi fish meal (Harpodon nehereus) treated with and non-steamed for 30 min. The results revealed that iron (Fe) mineral content was significantly higher in the steamed than non-steamed treatment but not in calcium (Ca). However, there was a decrease in the minerals magnesium (Mg), phosphorus (P), and zinc (Zn) during the steamed process, which was not significant. Then, during steamed, there was a significant decrease in antioxidant activity but not in total soluble protein, whereas phenolic content increased. Based on the findings of this study, Lumi-lumi fish (Harpodon nehereus) meal steamed treatment could be the best treatment because it contained the best phenolic and Fe and Ca minerals.
Karakteristik sensori, fisikokimia, dan mikrobiologi pada produk kolpie : pie dengan substitusi tepung ubi ungu dan isian vla kolak pisang Adiwinata, Doni; Istiqomah, Zidna Amalia Al; Fitria, Aini Nur; Nurpitriani, Irna; Apriliani, Widya; Lazuardi, Amanda Deviena; Nurtiana, Winda
The Journal of Teknologi Pangan Vol 6 No 1 (2025): Food Safety: Science in Action
Publisher : Faculty of Agriculture Science & Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36761/fagi.v6i1.6282

Abstract

Kolpie is an innovative pie product made from a combination of purple sweet potato flour and wheat flour with a filling of kolak pisang custard, developed to enhance the value of local food through sensory evaluation and scientific analysis. Sensory tests were conducted on four different formulations with varying flour ratios, and the best formulation was determined to be F3 (70 g purple sweet potato flour: 190 g wheat flour), receiving the highest scores for taste, aroma, and texture. Physicochemical analysis of the selected formulation showed a moisture content of 37.04%, fat 20.53%, protein 2.99%, total sugar 85.38%, and starch 14.52%. The product exhibited a reddish color with low brightness due to the anthocyanin content in purple sweet potatoes. Meanwhile, the ash content was 1.33%, within the acceptable SNI limit. However, microbiological testing revealed a Total Plate Count (TPC) of 4.2 × 10? CFU/g, exceeding the maximum allowable SNI threshold (1 × 10? CFU/g), indicating potential contamination during production. Overall, Kolpie demonstrates promising potential as a local food product with high sensory and nutritional value, though improvements in microbial safety and filling stability are needed for commercial viability.
Women's Empowerment Through Training in Making Melinjo Leaf Chips with Low Purine and Oil in Bulakan, Cikedung Village, Mancak District, Serang Regency Nurtiana, Winda; Johan, Eva; Januarsi, Yeni
Maslahah: Jurnal Pengabdian Masyarakat Vol 7, No 1 (2026)
Publisher : Yayasan Rahmat Islamiyah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56114/maslahah.v7i1.12975

Abstract

Posyandu Aster, Cikedung Village, Mancak District has potential that can be developed, namely Bulakan melinjo leaf chips (Damelkan). These chips have the weakness of being bitter due to the high purine content in melinjo leaves and the high oil content in the chips. Therefore, purine and oil reduction training was carried out using a spinner. The method used was workshops and training with the object of Aster posyandu members. The results of the training are that Aster posyandu members can apply it well and it is hoped that it can be used to produce good Damelkan chips, so that it can increase sales and the economy of Aster posyandu members. The conclusion of this activity was that Posyandu Aster was very helpful in developing the Damelkan chips produced.
Physicochemical And Organoleptic Characteristics Of Flakes Based On Fermented Rice Bran and Beneng Taro Flour (Xanthosoma undipesh K.Koch) Nia Ariani Putri; Winda Nurtiana; Mohamad Ana Syabana; Bayu Meindrawan; Reizza Muhammad Giyats Al Hisyam Dwi Samara
Food ScienTech Journal Vol 6, No 1 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i1.24861

Abstract

Flakes are a food product and are expected to be able to meet market demand by presenting products that are practical, easy to serve, and fulfill the body's nutritional content. This research aims to determine the level of consumer acceptance of flakes products based on taro beneng flour and fermented rice bran flour by varying the ingredient formulation: taro beneng flour, fermented rice bran flour, rice flour; and the baking time 15 and 20 minutes. The selected treatment will undergo further analysis regarding its physical (color, texture, and rehydration power) and chemical (moisture, ash, fat and crude fiber content) properties. The hedonic test results showed that the sample F1 (45:10:45)% obtained the highest favorability test results in term of color, aroma, taste, texture, and overall attributes. The selected treatments were formulations F1 (45:10:45)% and F2 (40:15:45)% with a baking time of 15 and 20 minutes. The physical characteristic test results include color (lightness 48.80 – 51.70), texture (0.68 – 0.89 N), and rehydration power (47.55 – 85)%; while the chemical characteristic test results include water (2.60 - 4.4)%, ash (2.74 – 3.14)%, fat (19.47 – 22.46)%, and crude fiber (19.78 – 23.06)%.
Sosialisasi dan Pendampingan Sertifikasi Halal Self declare bagi UMKM Binaan Posyandu Aster Desa Cikedung, Kecamatan Mancak, Kabupaten Serang Vony Armelia; Winda Nurtiana
SWARNA: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 7 (2026): SWARNA : Jurnal Pengabdian Kepada Masyarakat, Juli, 2026
Publisher : LPPM Sekolah Tinggi Ilmu Ekonomi 45 Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/swarna.v5i7.2826

Abstract

Sertifikasi halal menjadi kebutuhan krusial bagi Usaha Mikro, Kecil, dan Menengah (UMKM) untuk meningkatkan daya saing dan kepercayaan konsumen. Namun, banyak pelaku UMKM yang belum memahami mekanisme sertifikasi halal produk. Kegiatan pengabdian masyarakat ini bertujuan untuk mensosialisasikan dan mendampingi pelaku UMKM binaan Posyandu Aster di Desa Cikedung dalam pengajuan sertifikasi halal self declare. Metode yang digunakan adalah penyuluhan dan pendampingan teknis. Peserta pengabdian berjumlah 20 orang pelaku UMKM. Evaluasi kegiatan dilakukan melalui pre-test dan post-test untuk mengukur tingkat pemahaman peserta. Data dianalisis secara deskriptif dengan menghitung rata-rata skor untuk membandingkan tingkat pemahaman sebelum dan sesudah kegiatan. Hasil menunjukkan peningkatan yang signifikan pada rata-rata skor pemahaman peserta, dari 1,72 (kategori tidak paham) pada pre-test menjadi 3,58 (kategori paham/sangat paham) pada post-test. Hal ini menunjukkan bahwa kegiatan sosialisasi dan pendampingan efektif dalam meningkatkan literasi halal dan kesiapan pelaku UMKM dalam mengurus sertifikasi halal.
Karakteristik fisikokimia dan organoleptik kornet daging ayam dengan pewarna alami ekstrak kulit buah naga merah (Hylocereus polyrhizus) Husniyyah, Erlinda Alya; Nurtiana, Winda; Kusumasari, Septariawulan; Syabana, Mohamad Ana
Journal of Tropical AgriFood Volume 8 Nomor 2 Tahun 2026
Publisher : Department of Agricultural Products Technology, Mulawarman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.8.2.2026.26552.178-193

Abstract

Kulit buah naga merah merupakan bagian dari buah naga yang belum dimanfaatkan dengan baik, padahal mengandung senyawa bioaktif seperti betasianin yang dapat dimanfaatkan sebagai pewarna alami pada produk pangan, salah satunya adalah kornet ayam. Ekstrak kulit buah naga merah digunakan untuk memberikan warna merah pada kornet sebagai pengganti pewarna sintetis, karena penggunaan pewarna ini dalam jangka waktu lama dapat memicu pertumbuhan sel kanker. Penelitian ini bertujuan untuk menganalisis pengaruh variasi konsentrasi ekstrak kulit buah naga merah dan lama waktu pengukusan terhadap karakteristik fisikokimia dan organoleptik pada kornet ayam. Rancangan percobaan yang digunakan pada penelitian faktorial yang disusun dalam Rancangan Acak Kelompok Faktor pertama adalah konsentrasi ekstrak kulit buah naga merah (10, 20, dan 30%) dan faktor kedua adalah lama waktu pengukusan (40 dan 45 menit). Hasil penelitian menunjukkan bahwa penambahan ekstrak kulit buah naga merah dan lama waktu pengukusan berpengaruh nyata terhadap nilai daya ikat air (32,32-46,31%.), kadar betasianin (60,30-84,85 mg/100 g), stabilitas warna (2,48-9,08), nilai L* (64,29-72,25), atribut warna (4,1-5,1), rasa (5,0-5,9). Perlakuan terpilih untuk pembuatan kornet ayam adalah menggunakan formula 20% ekstrak kulit buah naga merah dan waktu perebusan selama 40 menit.
Co-Authors Adiwinata, Doni Ainun Nafisah AINUN NAFISAH Alfi Rahmawan Alfidah, Rahma Alhazazie, Nauval Andini Risma Dewi Andrew Christian Handoyo Anggoro Suryo Pramudyo Anggraeni, Dian Anggraeni, Sherly Apriliani, Widya Ardi, Fakhri Zuhdi Athiefah Fauziyyah Bayu Meindrawan Bayu Meindrawan Bayu Meindrawan Deana Zeni Rofita Delvina, Audrey Diana Dhiya Fathinah Dian Anggraeni Dinar Arum Ningtias Dini Nur Hakiki Dzikribillah, Muhammad Dhabit Eko Yuliastuti E.S Eva Johan Fany Dwi Wahyuni Febriyani, Rosa Filki Ardiansyah Fitria Riany Eris Fitria, Aini Nur Ghina Aulia Giberto Siburian Hariyanti, Rahma Hasanah, As Shifa Husniyyah, Erlinda Alya Ila Maratush Shalihah Intan Puspanita Istiqomah, Zidna Amalia Al Izzah, Alya Nurul Karmelia Nurrohmah Kartika, Tati Khairi, Wildan Kosmilia, Tri Ana Kusumasari, Septariawulan Lazuardi, Amanda Deviena Mohamad Ana Syabana Mohamad Ana Syabana Mohamad Rajih Radiansyah Muhammad Dhabit Dzikribillah Muhammad Dhabit Dzikribillah Muthmainah, Sayyidah Muthmainnah, Haura Nada Nabilah, Nurjihan Najah, Zulfatun Nanda Kurniauli P Nauval Alhazazie Nia Ariani Putri Nia Ariani Putri Nia Ariani Putri Ningrum, Marwah Astria Ningtias, Dinar Arum Nugroho, Insaan Nurpitriani, Irna Puji Wulandari Puji Wulandari Kuncorowati Putra, Onetusfifsi Putri, Ade Amelia Putri, Nezly Nurlia Putri, Nia Ariani Rahma Hariyanti Rahma, Cukri Ratna Mega Sari Reizza Muhammad Giyats Al Hisyam Dwi Samara Rifqi Ahmad Riyanto Rifqi Ahmad Riyanto Rifqi Ahmad Riyanto Rina Rismaya Rinawati Rinawati Ririn Betris Fatjria Riyanto, Rifqi Ahmad Safrida Safrida Salma, Fitria Salsabila Saputri, Salsabila Siti Erisna Wati Slamet Budijanto Subianto Subianto Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana Tubagus Bahtiar Rusbana, Tubagus Bahtiar Ulfuadah, Rachmawati Anisa Vega Yoesepa Pamela Vony Armelia Wulandari, Dita Albarita Yeni Januarsi Yeni Kurniati Yonida Salsabila Yudi LA Salampessy Zira Rahmadhania Zulfatun Najah Zulfatun Najah Zulfatun Najah