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All Journal Reaktor Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Proceeding Simposium Nasional Kelautan dan Perikanan Jurnal Perikanan Universitas Gadjah Mada Indonesian Food Science and TechnologyJournal Jurnal Sinergitas PkM & CSR FaST : Jurnal Sains dan Teknologi Jurnal Abdi Insani Food ScienTech Journal Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal PkM (Pengabdian kepada Masyarakat) Prosiding Konferensi Nasional PKM-CSR Journal of Fisheries & Marine
Halim, Yuniwaty
Jurusan Teknologi Pangan, Universitas Pelita Harapan, Banten
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Karakteristik Teh Herbal Daun Jambu Biji dengan Penambahan Minyak Atsiri Kayu Putih (Eucalyptus globulus) dan Sari Lemon (Citrus limon) Amanda, Gilda Tasya; Halim, Yuniwaty; Handayani, Ratna
Teknotan: Jurnal Industri Teknologi Pertanian Vol 20, No 1 (2026): TEKNOTAN, April 2026
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol20n1.10

Abstract

Teh herbal merupakan salah satu minuman yang paling banyak dikonsumsi karena efek positifnya terhadap kesehatan. Kekurangan dari teh herbal daun jambu biji adalah rasanya yang sepat dan pahit. Diketahui bahwa proses fermentasi seperti pada pembuatan teh hitam dapat mengurangi rasa sepat dan pahit, serta menghasilkan aroma dan warna yang unik. Dalam penelitian ini, teh herbal daun jambu biji dibuat dengan penambahan sari lemon dan minyak atsiri Eucalyptus globulus untuk meningkatkan aktivitas antioksidan dan penerimaan secara organoleptik. Penelitian ini bertujuan untuk menentukan suhu dan waktu penyeduhan terbaik dan menentukan pengaruh penambahan sari lemon dan minyak atsiri Eucalyptus globulus terhadap karakteristik teh herbal daun jambu biji. Teh herbal diseduh pada suhu 70, 80, 90°C selama 5, 10, dan 15 menit. Hasil menunjukkan penyeduhan pada suhu 90°C dengan waktu 10 menit menghasilkan aktivitas antioksidan terbaik. Setelah itu, teh herbal daun jambu biji ditambahkan sari lemon dan minyak atsiri Eucalyptus globulus. Jika dibandingkan dengan kontrol, penambahan konsentrasi sari lemon 3% dan minyak atsiri Eucalyptus globulus 0,15% menghasilkan aktivitas antioksidan lebih rendah, yaitu IC50 sebesar 11233,67 ± 191,76 ppm dan tergolong dalam aktivitas antioksidan sangat lemah. Namun, penambahan sari lemon dan minyak atsiri Eucalyptus globulus meningkatkan kecerahan (brightness) teh, kesukaan terhadap warna dan menurunkan rasa sepat. Hasil penelitian ini menunjukkan potensi pengembangan minuman fungsional dari daun jambu biji, namun penelitian lanjutan mengenai kestabilan senyawa aktifnya selama penyimpanan masih diperlukan.
Fermentation Using Providencia stuartii and Salmonella enterica to Produce N-Acetylglucosamine from Shrimp Shells’ Chitin Halim, Yuniwaty; Chanan Din, Nabilah binti; Soedirga, Lucia C.
FaST : Jurnal Sains dan Teknologi Vol. 9 No. 2 (2025): NOVEMBER
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/jstfast.v9i2.10385

Abstract

Chitin is a biopolymer that can be extracted from exoskeleton of shrimp shells and other arthropods. One of its derivatives is N-acetylglucosamine that is comprised of glucose and amino acid glutamine. N-acetylglucosamine is known for its health effect, particularly in the treatment of osteoarthritis symptoms. One of the methods to produce N-acetylglucosamine is by fermentation using chitinolytic microorganisms. The aim of this research was to determine the optimum condition (pH, ratio of bacteria, fermentation time, and temperature) for fermentation using the combination of Providencia stuartii and Salmonella enterica to produce N-acetylglucosamine. The research was conducted at different pH (5, 6, 7, 8, 9) and bacterial ratios (3:1, 1:1 and 1:3). Furthermore, the optimum incubation temperature (30, 37, 40oC) and fermentation time (1, 2, 3 and 4 days) were also evaluated. The results showed the optimum condition was achieved at pH 8 with bacterial ratio of 1:1, incubated at 37oC for 3 days.  Under these conditions, N-acetylglucosamine concentration obtained was 87,707.04 ± 906.54 ppm.
PENINGKATAN KAPASITAS UMKM MELALUI PELATIHAN PENGAWETAN SAMBAL DALAM KEMASAN DI FORUM KOMUNIKASI USAHA MIKRO (FORSAMIK) CURUG, TANGERANG Ratna Handayani; Yuniwaty Halim; W. Donald R. Pokatong; Beatrice Julian; Madeline Christabel Alexandra; M. Rifqi Nazuli; Christian Jeremy; Kenneth Kanovsky The
Jurnal Abdi Insani Vol 13 No 6 (2026): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v13i6.4013

Abstract

Forum Komunikasi Usaha Mikro (FORSAMIK) is an organization that oversees 238 members consisting of Micro, Small, and Medium Enterprises (MSMEs) at the sub-district level in Curug, Tangerang. Approximately 70% of these MSMEs operate in the food and beverage sector. Packaged chili sauce is one of the products developed by MSME members of FORSAMIK Curug, Tangerang. The main problem that is currently faced by these MSMEs is that the packaged sambal products they produce have a short shelf life, resulting in a sales system that depends solely on incoming orders. To increase production volume and expand the distribution reach to further improve the quality of packaged chili sauce products made by MSME members of FORSAMIK Curug, Tangerang, Food Technology team from UPH carried out this community service activity. The method used in this activity was active participation, consisting of observation, socialization, implementation, and evaluation stages. The activities were conducted in form of educational outreach and training. This community service was held on April 24, 2026, and was attended by 24 MSME representatives from Curug Sub-district, Tangerang. The activity received a positive response from participants, as indicated by their active participation throughout the sessions, increased knowledge based on the results of short quizzes conducted before and after the material delivery, and a strong willingness among participants to apply the knowledge gained at home and in their ongoing or future businesses. Through this activity, it is expected that the distribution reach of packaged sambal products will expand, ultimately improving the economic conditions of FORSAMIK Curug members.
Functional Properties of Cacao (Theobroma cacao L.) Leaves Kombucha Beatrice Lokita; Yuniwaty Halim
Food ScienTech Journal Vol 8, No 2 (2026): (In Press)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i2.41632

Abstract

Indonesia is one of the world's largest cacao producers, generating substantial amounts of cacao leaf biomass through routine pruning practices. These leaves are often discarded despite their potential as a valuable source of bioactive compounds. Previous studies have reported that cacao leaves (Theobroma cacao L.) contain high levels of phenolic compounds and exhibit considerable antioxidant activity, highlighting their potential for further utilization. This study investigated the effect of cacao leaf processing methods and kombucha fermentation conditions on the antioxidant properties and sensory characteristics of cacao leaf kombucha. Cacao leaves were processed using either non-fermentation or full fermentation prior to tea preparation. The results showed that non-fermented cacao leaves exhibited significantly higher antioxidant activity, with an IC₅₀ value of 23,267.75 ± 2,117.60 ppm, and were therefore selected for kombucha production. Kombucha was prepared using different ratios of cacao leaf tea to starter tea (40:60, 50:50, and 60:40) and fermented for 7, 10, and 13 days. The highest antioxidant activity, total phenolic content, and total flavonoid content were obtained from kombucha prepared with a 40:60 ratio and fermented for 10 days. Sensory evaluation using a hedonic test yielded an overall acceptability score of 5.11 ± 1.45, indicating that the panelists slightly liked the product. These findings demonstrate that cacao leaves have promising potential as a raw material for kombucha production with enhanced functional properties.
Co-Authors Amanda, Gilda Tasya Beatrice Julian Beatrice Lokita Caecilia C. Nurwitri Carinna Ruth Darmawan Chanan Din, Nabilah binti Christian Jeremy Cynthia Cynthia Cynthia Cynthia Dela Rosa Delicia Martha Desy Puspasari diana effendi Diana Effendi Dr. Adolf J.N. Parhusip Erika Erika Evelyn, Fellia Febrico Febrico Fellia Evelyn Gunawan, Evellyn Handayani, Ratna Hardoko - Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Intan Cidarbulan Matita Irani Ratnasari Jessica Decyree Julia Ratna Wijaya Katherina, Livia Kenneth Kanovsky The Livia Katherina Lucia Crysanthy Soedirga M. Rifqi Nazuli Madeline Christabel Alexandra Martha, Delicia Michelle, Valentina Natania, Natania Novelaz, Natanael Gracio Nuri Arum Anugrahati Nurwitri, Caecilia C. Raphael Dimas Tri Nugroho Ratna Handayani Ratna Handayani Ratnasari, Irani Reinald Febryanto Pengalila Rosa, Dela Satia Adi, Georgina Martha Shella Trey Lamtoro Sinaga, Wenny S.L. Steven Fausta Tantradjaja Tagor M. Siregar Titri S. Mastuti Titri Siratantri Mastuti Tri Nugroho, Raphael Dimas Valentina Michelle Virly - Wijaya, Julia Ratna Wilbur Donald R. Pokatong