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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Indonesian Food Science and TechnologyJournal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Ilmu Kefarmasian Indonesia Jurnal Teknologi Pertanian Andalas Bubungan Tinggi: Jurnal Pengabdian Masyarakat Khazanah Intelektual Studium: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Jurnal Karya Abdi Masyarakat Jurnal Multidisiplin Indonesia
FITRY TAFZI
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Strategi Pengembangan Pertanian Berbasis Komoditas Lokal: Studi Kasus Pada Komoditi Jeruk Di Desa Jujun Kecamatan Keliling Danau Kabupaten Kerinci Muchlis, Fuad; Lizawati, Lizawati; Tafzi, Fitry; Effran, Endy
Jurnal Khazanah Intelektual Vol. 8 No. 3 (2024): Khazanah Intelektual
Publisher : Brida Provinsi Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37250/khazanah.v8i3.293

Abstract

This research aims to 1) describe the description of local orange farming in Jujun Village, Keliling Danau District, Kerinci Regency, 2) formulate a strategy for developing local orange commodities in Jujun Village, Keliling Danau District, Kerinci Regency, 3) analyze alternative strategies for developing local oranges in Jujun Village, Keliling District Kerinci Regency Lake. The analytical method used is descriptive analysis with IFAS, EFAS and SWOT analysis. The results of this research show that (1) the productivity of local orange farming in the study area fluctuates, (2) internal factors (strengths and weaknesses), and external factors (opportunities and threats) in local orange farming are in quadrant I position, indicating an organization that strong and has opportunities, so that it becomes the most profitable position for farmers, (3) alternative strategies that can be recommended are progressive strategies, namely cultivating and providing assistance to farmers to strengthen farmer institutions, Support and facilitation to support the availability of agricultural facilities and infrastructure, Encourage farming To maximize the use of political land, Collaboration with Meldia introduces products, facilitates capital assistance from financing institutions, and encourages improvements in the quality and quantity of farming roads, especially in local orange production center locations
Development of Crackers Using Purple Yam Flour: Physicochemical and Sensory Characterization Ulyarti Ulyarti; Septina Yuri Cahyati; Dian Wulansari; Fitry Tafzi; Surhaini Surhaini; YG Armando; Nazarudin Nazarudin
Jurnal Penelitian Pendidikan IPA Vol 9 No 6 (2023): June
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i6.3996

Abstract

Purple yam tuber is known to contain a lot of bioactive components useful for human health. This study was conducted to utilize the tuber in form of purple yam flour for crackers processing and to understand the effect of purple yam flour concentration on the characteristics of crackers.  A completely randomized design was applied using several concentrations of purple yam flour (0, 10%, 20%, 30%, 40%, and 50%) and 3 replications. The concentration of purple yam flour affects volume expansion, color values (L*, a*, and b*) and anthocyanin content of the crackers, but did not affect its water content and texture. The higher concentration of purple yam flour decreased volume expansion, L*, b*, and overall acceptance of the crackers, but increased the anthocyanin content and a* values.  This research proposes that 30% purple yam flour shall be applied to partly substitute wheat flour in crackers processing.  At this concentration, crackers were accepted by the panelist (like it slightly) and has hardness value 287.2 gF, L* 70.35, a* 11.12, b* 20.18, 2.5% water, and anthocyanin content 179.6 mg cyanidin3-glucoside equivalent/g.
Review: The Influence of Environmental Factors on Oil Quality and The Effectiveness of Various Extraction Methods in Producing Coffee Oil Ilham Prasetyo Utomo; Fitry Tafzi; Mursalin Mursalin
Jurnal Multidisiplin Indonesia Vol. 5 No. 5 (2026): Jurnal Multidisiplin Indonesia
Publisher : Riviera Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58344/jmi.v5i5.2720

Abstract

Coffee essential oil is a high-value derivative product of coffee beans with broad applications in the food, pharmaceutical, cosmetic, and aromatherapy industries. This study aims to analyze the influence of environmental factors on the chemical profile and quality of coffee oil, as well as to evaluate the effectiveness of various extraction methods based on the yields produced. The method employed is a systematic literature review of scientific literature published over the last ten years (2015–2025) and retrieved from the Google Scholar, ScienceDirect, MDPI, and PubMed databases. The results show that coffee oil quality is determined by multifactorial interactions related to terroir effects, including geographical origin, soil composition, climatic conditions, and altitude, all of which modulate the plant’s secondary metabolic pathways. Total phenolic acid and flavonoid contents reach optimal accumulation at moderate altitudes of approximately 1,400 meters above sea level, while soil mechanical structure significantly affects the concentration of key oil compounds. Regarding extraction methods, CO?-based supercritical fluid extraction provides the highest efficiency, achieving yields of up to 80% with optimal selectivity and purity, despite requiring substantial investment in equipment. Among solvent-based methods, ultrasonic-microwave-assisted extraction shows the best yield, reaching 10.58%. Conventional methods, such as mechanical pressing, Soxhlet extraction, and steam distillation, remain relevant for specific applications because of their operational simplicity. This review confirms that aligning extraction methods with the environmental conditions of the raw material’s origin is a key strategy for developing Indonesian coffee essential oil as a superior, high-value product in the global market.
Co-Authors AA Sudharmawan, AA Addion Nizori Aini, Latifa Ayi Nurfitriyah Dewi Fortuna Dewi, Fitriya N. Dewi, Fitriya Nur Annisa Dian Wulansari Dian Wulansari Diana Pebriani Daulay Diana Pebriani Daulay Elis Kartika Emanauli Emanauli Endy Effran Fatkhul Rohman Fauziah Fiardilla Fuad Muchlis Hasnah, Nur Igef Rasinta Ilham Prasetyo Utomo Indra Lasmana Tarigan Indriyani Indriyani Indriyani Lisani Lisani, Lisani Lizawati Lizawati Lizawati Lizawati M. Afdal Madyawati Latief Melvi Viyona Muhammad Agus Muljanto Mursalin . Mursalin Mursalin Mursyid Mursyid Nazarudin Nur Hasnah AR Nurfaijah Nuri Andarwulan NURI ANDARWULAN2 Puspo Edi Giriwono PUSPO EDI GIRIWONOB Ratih Dyah Puspitasari Rulaini, Melati Saputra, Rido Septina Yuri Cahyati Silvi Leila Rahmi Surhaini Surhaini, Surhaini Sutrisno Ulyarti Y. G. Armando Yernisa Yernisa YG Armando yogie zulni pratama Yusnaidar Yusnaidar