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All Journal AcTion: Aceh Nutrition Journal Jurnal Teknologi & Industri Hasil Pertanian GHIDZA: Jurnal Gizi dan Kesehatan Conference on Innovation and Application of Science and Technology (CIASTECH) Amerta Nutrition JURNAL AGRICA Food Science and Technology Journal (Foodscitech) PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Kontribusia : Research Dissemination for Community Development ASAWIKA: Media Sosialisasi Abdimas Widya Karya Journal of Herbal, Clinical and Pharmaceutical Science (HERCLIPS) Jurnal Perikanan Pantura Budimas : Jurnal Pengabdian Masyarakat Jurnal Pengabdian kepada Masyarakat Nusantara Journal of Food Technology and Health DedikasiMU: Journal of Community Service GHIDZA MEDIA JURNAL Journal of Tropical Food and Agroindustrial Technology JUSTI (Jurnal Sistem dan Teknik Industri) Journal of Technology and Food Processing (JTFP) Sewagati Teknologi dan Industri Pertanian Indonesia Journal of Food Safety and Processing Technology JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Indonesian Journal of Multidisciplinary Science Abdi Jaya: Jurnal Pengabdian Indonesia Academic Letters
Sutrisno Adi Prayitno
Universitas Muhammadiyah Gresik
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Kualitas Sensorik Dan Kimia Minuman Fungsional Berbasis Daun Melinjo Dengan Penambahan Daun Mint Dan Lemon Rosyidah, Dina; Prayitno, Sutrisno Adi; Rahma, Amalia
Journal of Food Safety and Processing Technology (JFSPT) Vol. 2 No. 1 (2024): Oktober 2024
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jfspt.v2i1.8374

Abstract

Penelitian ini bertujuan untuk mengetahui perbedaan kualitas sensorik dan kimia (kadar air dan aktivitas antioksidan) pada tiga formulasi minuman fungsional berbasis daun melinjo dengan penambahan daun mint dan lemon. Pada penelitian ini menggunakan tiga formulasi dengan bahan daun melinjo, daun mint dan lemon yaitu, F1: 50 g: 30 g: 20 g. F2: 40 g:40 g:20 g. F3: 30 g:50 g:20 g yang akan diuji hedonik oleh 36 panelis dan diuji kimia (kadar air dan aktivitas antioksidan). Uji hedonik dianalisis menggunakan uji kruskall wallis dan diuji lanjut menggunakan uji man whitney. Uji kimia (kadar air dan aktivitas antioksidan) dianalisis secara metode deskriptif. Hasil penelitian ini menunjukkan bahwa uji kualitas sensori pada F2 dan F3 tidak memiliki perbedaan dari warna, aroma dan kejernihan dibanding dengan F1. Pada hasil aroma dan kejernihan didapatkan sig <0,05 sehingga perlu adanya uji coba lanjutan dengan menggunakan uji man whitney. Pada hasil uji kadar air, F2 (7,71%) dan F3(7,56%) memiliki kadar air yang sesuai SNI yaitu 8% dari pada F1(8,34%) dan pada hasil uji aktivitas antioksidan, pada F1(37.4 ppm) dan F2(45,34 ppm) memiliki aktivitas antioksidan sangat kuat dibanding F3(59,3 ppm). Dari hasil penelitian dapat disimpulkan bahwa formulasi yang paling baik untuk dijadikan minuman herbal adalah F2 (40:40:20).
ANALISIS KADAR KUERSETIN DAN MUTU SENSORI PADA FORMULASI MINUMAN SEDUHAN BERBAHAN DASAR DAUN KELOR DAN BUAH BELIMBING WULUH Aisyah, Putri Nur; Rahma, Amalia; Prayitno, Sutrisno Adi
Journal of Food Safety and Processing Technology (JFSPT) Vol. 2 No. 2 (2025): April 2025
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jfspt.v2i2.9402

Abstract

ABSTRAK Radikal bebas dapat dinetralisir oleh antioksidan seperti kuersetin, yang terkandung dalam kelor dan belimbing wuluh. Penelitian ini bertujuan mengembangkan minuman herbal dari keduanya untuk meningkatkan penerimaan masyarakat dan mempertahankan kuersetin sebagai antioksidan alami. Metode yang digunakan adalah teknik infusa dengan lima formulasi, F163 (100% daun kelor), F927 (100% buah belimbing wuluh), F385 (75% daun kelor + 25% belimbing wuluh), F749 (25% daun kelor + 75% belimbing wuluh), dan F501 (50% daun kelor + 50% belimbing wuluh). Kadar kuersetin dianalisis dengan HPLC, dan penerimaan masyarakat diuji melalui uji organoleptik menggunakan metode Kruskal Wallis. Hasil kadar kuersetin bervariasi menunjukkan antara 0,011 – 0,902 ppm. Untuk uji organoleptik menunjukkan warna tidak berpengaruh signifikan, sedangkan aroma dan rasa berpengaruh signifikan, sehingga dilanjutkan dengan uji Mann-Whitney. Perlakuan terbaik ditemukan pada formulasi F495, yang menggabungkan 25% daun kelor dan 75% buah belimbing wuluh, dengan kadar kuersetin tertinggi yaitu 0,902 ppm dan penilaian rasa tertinggi dengan nilai hedonik rata-rata 2,60, yang masih tergolong kurang disukai. Dapat dilakukan ekstraksi cair (infusa) dengan penguapan menggunakan rotary vakum evaporator, serta penambahan aroma dan rasa lain pada minuman daun kelor dan belimbing wuluh, sambil tetap mempertahankan kadar kuersetin dan melakukan analisis ulang kadar kuersetin.
Pengaruh Suhu Penyeduhan Minuman Herbal Kombinasi Daun Kelor Dengan Buah Belimbing Wuluh Terhadap Kadar Total Fenol Safrila, Vidya Rahmatil; Rahma, Amalia; Prayitno, Sutrisno Adi
Journal of Food Safety and Processing Technology (JFSPT) Vol. 2 No. 2 (2025): April 2025
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/jfspt.v2i2.9434

Abstract

Senyawa fenolik sebagai senyawa biologik aktif sangat penting bagi manusia. Senyawa ini berperan sebagai aktivitas antioksidan yang membantu melawan penyakit akibat radikal bebas, mencegah penumpukan lemak, mengatasi obesitas serta penyakit degeneratif yang lain. Tujuan penelitian mengetahui pengaruh suhu penyeduhan dan variasi formulasi minuman herbal daun kelor dan buah belimbing wuluh terhadap kadar total fenol. Penelitian ini menggunakan design Acak Faktorial, data yang diperoleh kemudian dianalisis menggunakan uji ANOVA dan dilakukan uji lanjut Duncan apabila terdapat perbedaan dengan software SPSS. Berdasarkan hasil uji, pengaruh suhu penyeduhan padda setiap variasi formulasi memberikan hasil berbeda signifikan dengan Pvalue < 0,05. Akan tetapi pada rasio 25:75 menunjukkan hasil yang tidak berbeda signifikan dengan Pvalue>0,05. Begitu juga dengan pengaruh variasi formulasi pada setiap suhu penyeduhan yang juga menunjukkan hasil yang berbeda signifikan, akan tetapi pada suhu penyeduhan 700C mununjukkan hasil yang tidak berbeda nyata. Kadar fenol tertinggi terdapat pada formulasi (F190) 100% daun kelor (18,655 mg GAE/100g) dan kadar total fenol paling rendah terdapat pada formulasi (F570) 100% buah belimbing wuluh (6,265 mg GAE/100g). Untuk mengurangi rasa dan aroma langu dari daun kelor, dapat ditambahkan buah belimbing wuluh dengan kombinasi 25% dari berat total (0,5 gr/2 gr) dan diseduh dengan suhu 900C. Kesimpulannya, Terdapat pengaruh antara perbedaan suhu penyeduhan dan perbedaan variasi formulasi terhadap kadar total fenol.
Moringa Leaves: A sustainable Food and healthresource Sutrisno Adi Prayitno
Academic Letters Vol 1 No 1 (2025)
Publisher : PT. Gyandharma Global Media

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Abstract

Moringa oleifera, commonly referred to as the "miracle tree," is a plant with a variety of benefits, including its potential as a source of food and a means to enhance human health. Its use in traditional medicine extends back millennia, and in recent years, it has gained significant attention in research communities. The plant has yielded a wealth of data suggesting that it can address critical global challenges related to food and health sustainability. The exploration of Moringa for the benefit of the food industry is primarily driven by the presence of numerous bioactive compounds that offer global benefits, particularly in supporting sustainable food security. Moringa possesses considerable potential for advancement within the food industry, serving not only as a primary raw material but also as an ancillary ingredient, thereby enhancing the nutritional value and health benefits of products.
Perbedaan Perlakuan Pembuatan Tepung Biji Durian Kecamatan Wonosalam Kabupaten Jombang Rahayu Dwi Ningsih, Indah; Risqi Firdaus Setiawan; Sutrisno Adi Prayitno
Sewagati Vol 9 No 5 (2025)
Publisher : Pusat Publikasi ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j26139960.v9i5.8204

Abstract

Pengabdian ini bertujuan untuk mengetahui kelebihan dan kekurangan dari beberapaperlakuan dalam pembuatan tepung biji durian. Kegiatan dilakukan denganmenggunakan metode eksperimen secara langsung diKecamatanWonosalam,KabupatenJombang, dengan membandingkan dua perlakuan utama, yaitu pengupasan bijisebelum perebusan dan perebusan biji sebelum pengupasan. Hasil dari pengabdianmenunjukkan bahwa (1) pengupasan terlebih dahulu memudahkan dalam menyortirbiji durian yang layak diolah, namun membutuhkan ketelitian, kesabaran, dan waktulebih lama karena biji mengandung lendir dalam jumlah banyak; (2) perebusan terlebihdahulu mempercepat proses karena dapat mengurangi lendir pada biji durian,tetapi kelemahannya adalah sulit membedakan antara biji yang berisi dan biji kosongsejak awal. Keberlanjutan kegiatan diarahkan pada pendampingan masyarakat untukmengembangkan teknologi pengolahan yang lebih efisien serta diversifikasi produkberbasis tepung biji durian, sehingga dapat mendukung konsep zero waste danmeningkatkan nilai ekonomi masyarakat secara berkelanjutan.
Karakteristik Minyak Atsiri dari Limbah Kulit Jeruk Keprok (Citrus reticulata) Utami, Dwi Retnaningtyas; Prayitno, Sutrisno Adi; Hasanah, Khomarul Maulidatul
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 4 (2025): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i04.p10

Abstract

In this study, the selection of water and steam distillation method to extract orange peel essential oil was motivated by concerns about environmentally unfriendly extraction methods. The physical and chemical characteristics of orange peel essential oil were analyzed to assess its potential as a sustainable resource. The extraction process was optimized, and the ideal condition determined was 3 hours of extraction time at 80°C. Analysis of orange peel essential oil produced a colorless essential oil with L* values ​​of 88.80; a* -2.70 and b* -13.02 with a specific gravity of 0.849, a refractive index of 1.474, solubility in 90% ethanol is 1:1 (clear), acid value of 1.82 g/mL and ester value of 10.37 g/mL. Sensory evaluation was carried out with odor and appearance (visual) attributes. It has a distinctive aodor of fresh and sweet citrus fruit with a consistency that is not thick. These findings have significant implications that orange peel essential oil can be used in various industrial processes to produce other valuable products. Keywords: Evaluation sensory; Essential oil extraction; Agricultural waste; Volatile compounds; Physicochemical properties
The effect of Saccharomyces cerevisiae and Acetobacter aceti concentration on the organoleptics of date vinegar Maulana Cahya Sandiawan; Sutrisno Adi Prayitno; Dwi Retnaningtyas Utami
Indo Journal of Multidisciplinary Science Vol 2 No 1 (2026): On Going
Publisher : PT. Gyandharma Global Media

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Abstract

Vinegar is a fermentation product produced through two main stages, namely anaerobic alcohol fermentation by Saccharomyces cerevisiae and aerobic acetic acid fermentation by Acetobacter aceti. Dates (Phoenix dactylifera L.) have a high simple sugar content so they have the potential to be used as raw material for vinegar production. This study aims to evaluate the organoleptic characteristics of date vinegar based on color and aroma parameters in various combinations of Saccharomyces cerevisiae and Acetobacter aceti concentrations. The study used a factorial Completely Randomized Design (CRD) with two factors, namely the concentration of Saccharomyces cerevisiae (0.1%; 0.2%; 0.3%) and the concentration of Acetobacter aceti (5%; 10%; 15%), resulting in nine treatment combinations. Organoleptic tests were conducted using a hedonic test involving 30 untrained panelists. Data were analyzed descriptively and statistically tested using the Friedman test, followed by the Wilcoxon test if there was a significant difference (p < 0.05). The organoleptic test results showed that the panelists' preference for the color and aroma of date vinegar differed between treatments. Treatment Y3V3 (0.3% Saccharomyces cerevisiae and 15% Acetobacter aceti) obtained the highest color preference value (4.07 ± 0.81), while treatment Y1V1 (0.1% Saccharomyces cerevisiae and 5% Acetobacter aceti) obtained the highest aroma preference value (3.73 ± 0.89). The Friedman test showed significant differences in color (p = 0.000) and aroma (p = 0.018) parameters. The Wilcoxon test confirmed differences in preference levels across several treatment pairs. Thus, variations in the concentration of Saccharomyces cerevisiae and Acetobacter aceti affected the organoleptic characteristics of date vinegar, especially color and aroma, which have implications for consumer acceptance.
Role of Prebiotics and Probiotics in Gut Microbiota Modulation and Human Health Muhammad Syahrul Firmansyah; Sutrisno Adi Prayitno; Azril Akhmad Nur Islami
Academic Letters Vol 2 No 1 (2026)
Publisher : PT. Gyandharma Global Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64781/669979

Abstract

The human gut microbiota plays a vital role in maintaining overall health by regulating digestion, nutrient metabolism, immune function, and protection against pathogenic microorganisms. Imbalances in gut microbial composition, known as dysbiosis, have been strongly linked to the development of chronic diseases such as obesity, type 2 diabetes, inflammatory bowel disease, and cardiovascular disorders. Modern dietary patterns characterized by high intake of ultra-processed foods and low dietary fiber are major contributors to microbial dysbiosis. Prebiotics and probiotics have gained attention as functional food components capable of beneficially modulating gut microbiota composition and activity. Probiotics introduce beneficial microorganisms that enhance intestinal barrier function, suppress pathogens, and regulate immune responses, while prebiotics selectively stimulate microbial growth and promote short-chain fatty acid production. The synergistic use of prebiotics and probiotics supports gut integrity, immune balance, and metabolic health. Their integration into daily diets represents a promising strategy for preventive nutrition and long-term disease risk reduction.
Effect of mocaf-soybean flour ratio on nutritional composition and antioxidant activity of gluten free snack bars Prayitno, Sutrisno Adi; Utami, Dwi Retnaningtyas; Wahyu Pramesti, Reza Astika; Rahmawati, Hesti
AcTion: Aceh Nutrition Journal Vol 11, No 1 (2026): March
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v11i1.3174

Abstract

Innovations in gluten-free snacks based on local ingredients, such as fermented mokaf and soy flour, have the potential to produce healthier functional foods and support dietary diversity. This study aimed to assess the effects of varying mokaf-soy flour ratios on the nutritional profile and antioxidant capacity of snacks. Methods: This study used a completely randomized design with six formulations (100:0 to 0:100) and three replicates. The study was conducted at the Food Chemistry and Analysis Laboratory and Agricultural Product Processing Technology Laboratory, Muhammadiyah University Gresik, from November 2025 to January 2026. The parameters analyzed included moisture, ash, protein, fat, carbohydrate, calcium, iron, total phenolic contents, and antioxidant activity using the DPPH method. Data were analyzed using ANOVA and Tukey's post hoc test. The results showed that an increase in the proportion of soybean flour reduced the moisture (4.45% to 2.92%) and carbohydrate (78.45% to 69.80%) (p<0.05) contents. The protein content increased from 5.36% to 23.59%, calcium from 227 to 350 mg/100 g, and iron from 34.8 to 44.8 mg/100 g. The total phenolic content increased and the IC₅₀ value decreased, indicating stronger antioxidant activity. In conclusion, soy flour substitution improved the nutritional quality and antioxidant potential of the snacks. A mixed formulation is recommended to balance functional value and consumer acceptance, accompanied by further evaluation of its stability and sensory quality.
Edukasi Pemilahan Sampah dan Pemanfaatan Barang Bekas sebagai Tempat Sampah di Desa Sukorejo Prayitno, Sutrisno Adi; Rohmat; Dina, Atikah Aulia; hidayat
Abdi Jaya : Jurnal Pengabdian Indonesia Vol 3 No 1 (2026)
Publisher : PT. Gyandharma Global Media

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Abstract

Waste management remains an environmental challenge faced by communities in both urban and rural areas. Low public awareness in sorting and disposing of waste properly causes environmental cleanliness problems, unhealthy conditions, and potential pollution. This community service activity aimed to improve community knowledge regarding the importance of sorting organic and inorganic waste and to encourage the utilization of used goods as trash bins. The activity was carried out in Sukorejo Village, Sidayu District, Gresik Regency, with PKK women as the main target group. The methods used were counseling, demonstration, and direct practice. The implementation stages included preparation, execution, and evaluation. The results showed high community enthusiasm in participating in the socialization and practice of making trash bins from used paint buckets. The outputs of the activity were 14 trash bins consisting of 7 organic and 7 inorganic bins distributed to several public points in Sukorejo Village. This activity had a positive impact on increasing community understanding of waste management while supporting the creation of a cleaner and healthier environment.
Co-Authors Agnesia, Dian Agnesia Agnesia, Dian Agnesia Agustin Mardiana, Nur Ainanda Al Fatina Ainanda Alfatina AISYAH, PUTRI NUR Alfiyatus Salimah Amalia Rahma Aminin Aminin Aminin, Aminin Andi Rahmad Rahim Andrean Fajar Kusuma Annafi Tazhkira Aulia Aditi Meisyah Ayu Safitri, Nur Maulidiyah Azril Akhmad Nur Islami Azzahrya, Athaya Bella Budi, Setyo Chusnul Chotimah Dewi, Intan Iriani Dina, Atikah Aulia Domas Galih Patria Durrotul Ma'sumah Dwi Faqihatus S Dwi Novri S Dwi Novri Spriatiningrum Dwi Novri Supriatiningrum Dwi Retnaningtyas Utami Dwi Retnaningtyas Utami Eka Srirahayu Ariestiningsih Elfira Oktaviani Endah Mulyani, Endah Erni Sofia Murtini Fadeli Muhammad Habibie Fadjar Kurnia Hartati Firmani, Ummul Gawest Bagus Permana Hasanah, Khomarul Maulidatul Heri Purnama Pribadi Hesti Rahmawati, Hesti Hidayat Ikho Unniswati Ula Indah Permata Sari Intan Iriani Dewi Irawayantiningsih, Kholifatul Yuli Khomarul Maulidatul Hasanah Kurnia Pasa Dwi Putri Kurniati, Ade Rafita Kurniati, Ade Rafita kusnadi, joni kusnadi kusnadi, joni kusnadi Kusumawati, Rinda Lailiyah, Wiharyanti Nur Lebdoyono, Rendra Leliyana Candra Putri Lilla Puji Lestari M. Bambang Sigit S Ma’sumah, Durrotul Ma’sumah Maria Agustin Maria Agustini Maulana Cahya Sandiawan Ma’sumah, Durrotul Ma’sumah Meisyah, Aulia Adisti Meisyah, Aulia Aditi Muhammad Haqul Yaqin Muhammad Syahrul Firmansyah Muntaqoh, Chamidah Dyah Nadhifa Salsabila Nadhifah Salsabila Niam, Muhammad Khoirun Ningrum, Sugiyati Nofia Sofianti Nur Lailiyah, Wiharyanti Nur Maulida Safitri Nur Maulidiyah Ayu Safitri Nur Qomaria Nurjannah, Indah Nurtalitha Alifia Rochma Nurthalita Alifia Rochma Nurul Ainiyah Oktaviani, Elfira Patria, Domas Galih Puspita, Rizqa Arya Putri, Vita Maulidah Rahayu Dwi Ningsih, Indah Rahmad Jumadi Rahmad Yliandri Raida Amelia Ifadah Rendra Lebdoyono Restu Tjiptaningdyah Reza Astika Wahyu Pramesti Risqi Firdaus Setiawan Rizky Yon Exvivonda Vionella Saputri Rizqa Arya Puspita Rochma, Nurtalitha Alifia Rohmat Rosydah, Dina Rosyidah, Dina Safrila, Vidya Rahmatil Salsabila, Nadhifah Saniyah, Mas'udatus Saniyah Saniyah, Mas'udatus Saniyah Sa’idah Luthfiyah Sholikhah, Desty Muzarofatus Silvy Novita Antrisna Silvy Novita Antrisna Putri Silvy Novita Antrisna Putri, Silvy Novita Antrisna Simamora, Gervbry Ranti Ramadhani Siti Juwariyah Sugiarto, Dinta Sugiyati Ningrum Tazhkira, Annafi Tazhkira Tazhkira, Annafi Tazhkira Ully Wulandari, Ully Utami, Dwi Retnaningtyas Wahyu Pramesti, Reza Astika Wiwik Handayani Yahya, Achmad Tantowi Yusril Ihza Mahendra