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All Journal Marine Fisheries: Jurnal Teknologi dan Manajemen Perikanan Laut Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Albacore : Jurnal Penelitian Perikanan Laut PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Canrea Journal: Food Technology, Nutritions, and Culinary Journal Journal of Integrated Agribusiness Jurnal Abdi Insani Community Development Journal: Jurnal Pengabdian Masyarakat Buletin Poltanesa Bioscientist : Jurnal Ilmiah Biologi
Rianti Dyah Hapsari
Program Studi Supervisor Jaminan Mutu Pangan, Sekolah Vokasi, IPB University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences

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A multi-method sensory approach to characterize pasteurized ready-to-eat sausages in the Indonesian market: From attribut escreening totemporal dynamics Shaski Ghina Nurfauziyah; Dase Hunaefi; Faleh Setia Budi; Rifa Adawiyah Atmawanjaya; Dewi Sarastani; Andi Early Febrinda; Mrr. Lukie Trianawati; Rianti Dyah Hapsari; Philipp Lawrence Fuhrmann; Iryna Smetanska
jurnal1 VOLUME 9 ISSUE 1, JUNE 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i1.1878

Abstract

Ready-to-eat (RTE) sausages have become increasingly popular in the Indonesian market due to changing consumer preferences and growing demand for convenient, high-quality protein sources and innovative food products. However, comprehensive sensory studies evaluating these products in the local context remain limited. This study aimed to characterize the sensory attributes and temporal flavor dynamics of five commercial pasteurized RTE sausage brands using a multi-method sensory approach. A total of 144 untrained consumers participated in a Check-All-That-Apply (CATA) and 24 trained panelists conducted Temporal Dominance of Sensations (TDS) evaluations. CATA results revealed distinct sensory profiles among products, with Product 4 showing the strongest alignment with the ideal profile, and Product 2 receiving the highest overall liking score. TDS results further complemented these findings, where Product 2 showed a more prolonged and intense meaty flavor. Product 4 displayed more dynamic sensory transitions during mastication, whereas the lower-liked Product 5 exhibited less intense and less clearly defined dominance patterns. Penalty analysis identified fishy aroma, starchy flavor, and bitter aftertaste as key drivers of disliking. The integration of CATA and TDS sensory data highlights not only which attributes are important, but also how and when they are perceived. These findings may support future food product reformulation and sensory-driven innovation to improve consumer acceptance of innovative RTE protein products.
Implementasi Praktik Baik Perikanan Tangkap Berkelanjutan di Kecamatan Ayah Kabupaten Kebumen Tri Wiji Nurani; Prihatin Ika Wahyuningrum; Rianti Dyah Hapsari; Nurani Khoerunnisa; Elvanri Anggi Widianti; Eko Sri Wiyono; Iin Solihin; Muhammad Dahri Iskanda; Sugeng Hari Wisudo
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 1 (2023): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.9.1.98-111

Abstract

Fish Landing Bases Pasir, Karangduwur, and Argopeni are centers of fishing activities in Ayah District Kebumen Regency. Most fisher have limited knowledge related to the sustainability of fish resources, environmentally friendly fishing technology, good fish handling, and business management. Community service activities for Lecturers Returning to Kampung IPB are carried out to increase the capabilities of fishers in Kebumen Regency through the implementation of good practices in sustainable capture fisheries. Activities are carried out in three stages, namely: 1) Exploration of issues and problems; 2) Program implementation; and 3) Follow-up. The results of the activity show that the deepening of issues and problems becomes the basis for focusing on the preparation of implementation materials. Dissemination and discussions have been effective in increasing stakeholders' understanding of good practices in sustainable capture fisheries. As a follow-up activity, fishermen's capabilities need to be continuously improved in terms of catching lobsters that are already fit for catching, doing good fish handling for export commodity fish starting from the catching process to marketing distribution, processing abundant fish during the fish season, as well as effective business and financial management to address to the presence of seasonal fish.
PERSIAPAN SERTIFIKASI HALAL DAN IZIN EDAR SEBAGAI UPAYA PENINGKATAN MUTU PRODUK PANGAN DAN KAPASITAS SDM MENUJU UMKM PANGAN UNGGUL DI KELURAHAN MULYAHARJA, BOGOR Ai Imas Faidoh Fatimah; Nurafi Razna Suhaima; Mrr Lukie Trianawati; Made Gayatri Anggarkasih; Andi Early Febrinda; Dewi Sarastani; Dwi Yuni Hastati; Rianti Dyah Hapsari; Neny Mariyani; M. Agung Zaim Adzkiya; Aulia Irhamni Fajri; Aliefya Siwi Handayani Meylani Awaliyah; Arya Rafly Maulana Sopyan; Farras Zahran Musyafa
Jurnal Abdi Insani Vol 13 No 1 (2026): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v13i1.3326

Abstract

Mulyaharja Village is one of the areas in Bogor City with numerous small and medium enterprises (SMEs) producing household-scale food products (Industri Rumah Tangga Pangan / IRTP), such as rengginang, chips, jipang cakes, candied fruits, dodol, and various other processed foods. However, most of this food SMEs have not yet obtained business legality in the form of halal certification and distribution permits. This condition requires attention, as business legality is an essential requirement to ensure product quality, safety, and halal integrity, while also enhancing business competitiveness in the market. This community service program aimed to improve SME entrepreneurs’ understanding of halal certification and distribution licensing as part of efforts to enhance product quality and strengthen business capacity. The activity consisted of several stages, including preparation through coordination and discussion, training implementation, evaluation, and follow-up planning. The initial discussion identified relevant topics to ensure that the activities met community needs. The training, attended by 25 food SME owners under the Mulyaharja Bangkit organization, covered materials on halal certification procedures, distribution licensing mechanisms, and evaluation. Participants showed high enthusiasm, and evaluation results indicated an increase in their understanding of halal certification and distribution licensing for food products. The follow-up plan includes mentoring selected SMEs that meet the required criteria and are willing to participate. This program is expected to encourage food SMEs to obtain business legality, ensuring that their products meet quality, safety, and halal standards while improving their competitiveness in the market.
Co-Authors Ai Imas Faidoh Fatimah Ai Imas Faidoh Fatimah Aliefya Siwi Handayani Meylani Awaliyah Andi Early Febrinda Annisa Kartinawati Arya Rafly Maulana Sopyan Dase Hunaefi Dewi Sarastani Dewi Sarastani Dewi Sarastani Diana Yati Dianti, Sari Rama Dinda Marina Dwi Yuni Hastati Eko Sri Wiyono Elvanri Anggi Widianti Fajri, Aulia Irhamni Faleh Setia Budi Farras Zahran Musyafa Fatimah Madania, Kanaya Fatimah, Ai Imas Faidoh Fidella, Aliya Hastati, Dwi Yuni Iin Solihin Iin Solihin Imas Faidoh Fatimah, Ai Iryna Smetanska Kautsar Daffa Sudiraharjana Ladystia, Syakilah Nawal Lukie Trianawati, Mrr. M. Agung Zaim Adzkiya M. Agung Zaim Adzkiya Madania, Kanaya Fatimah Made Gayatri Anggarkasih Marina, Dinda Mariyani, Neny Mokhamad Dahri Iskandar Mrr Lukie Trianawati Mrr. Lukie Trianawati Muhammad Dahri Iskanda Neny Mariyani Nurafi Razna Suhaima Nurani Khoerunnisa Nurwitri, CC Philipp Lawrence Fuhrmann Prananingrum, Disty Isbiyanti Prihatin Ika Wahyuningrum Putri Salshabila, Lintang Qalbi, Rainatul Razna Suhaima, Nurafi Rifa Adawiyah Atmawanjaya Ronny I. Wahju Salshabila, Lintang Putri Shaski Ghina Nurfauziyah Sudiraharjana, Kautsar Daffa Suhaima, Nurafi Razna Tri Wiji Nurani Trianawati, Mrr Lukie Trianawati, Mrr. Lukie Yati, Diana Yuni Hastati, Dwi