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All Journal Jurnal Fakultas Teknik UNISA Kuningan Jurnal Riset, Inovasi, Teknologi & Terapan JURNAL PENGABDIAN KEPADA MASYARAKAT UNISA KUNINGAN
Slamet Hadi Kusumah
Universitas Islam Al-Ihya Kuningan
Religion Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Education Energy Industrial & Manufacturing Engineering Social Sciences Other

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Uji Aktivitas Antioksidan Buah dan Sirup Markisa Ungu Menggunakan Metode DPPH Slamet Hadi Kusumah; Suci Apsari Pebrianti; Laila Maryatilah
Jurnal Fakultas Teknik Kuningan Vol. 2 No. 1 (2021): Jurnal Fakultas Teknik UNISA Kuningan
Publisher : Jurnal Fakultas Teknik Kuningan

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Abstract

purple passion fruit contains several bioactive compounds such as carotenoid, anthocyanin, flavonoid, and vitamin C which can act as antioxidant. Being one of those sources of natural antioxidant, consumption of passion fruit and its processed products can help to inhibit or delay the cellular damage caused by free radicals. This research aims to determine the antioxidant activity in raw purple passion fruit and its syrup by using DPPH method at 517 nm and expressed as IC50 value. The results showed that purple passion fruit had very strong antioxidant activity with IC50 values ​​of 9.76 ppm and 45.78 ppm, respectively. The lower antioxidant activity of purple passion fruit syrup was presumably affected by the treatment during syrup production. The heating process can lead to breakage of antioxidant compounds, resulting in decreased antioxidant activity of purple passion fruit syrup. Our research show that purple passion fruit and its syrup have an antioxidant activity so it can be used and consumed as source of natural antioxidant.
PENGOLAHAN IKAN LELE SEBAGAI USAHA PENINGKATAN KAPASISTAS KELOMPOK PETERNAK IKAN LELE DAN PKK DESA CIJAGAMULYA KUNINGAN Slamet Hadi Kusumah; Kartika Kartika; Shifa Atiyatul Hasanah; Irma Kusumastuti; Lya Priliawati
Jurnal Pengabdian Kepada Masyarakat Vol. 1 No. 1 (2023): Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Islam Al-Ihya Kuningan

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Abstract

Desa Cijagamulya merupakan sentra peternakan ikan lele, bahkan pada tahun 2020 desa ini dinobatkan sebagai desa pusat penghasil perikanan di wilayah Ciawigebang oleh pemerintah daerah kabupaten Kuningan. Namun selama ini, ikan lele yang dibudidayakan di Desa Cijagamulya hanya diperdagangkan dalam bentuk ikan segar saja, menyebabkan para peternak ikan banyak mengalami kerugian apabila ikan lele tidak terjual seluruhnya serta kesegaran dan kualitas daging ikan jadi menurun. Oleh sebab itu, pemerintah desa Cijagamulya bekerja sama dengan Program Studi Teknologi Pangan Universitas Islam Al-Ihya Kuningan melaksanakan kegiatan pengolahan ikan lele sebagai usaha peningkatan kapasitas kelompok peternak ikan lele dan PKK desa Cijagamulya Kuningan. Kegiatan ini berjalan dengan baik dan antusias. Berdasarkan hasil evaluasi melalui lembar kuesioner yang diisi peserta diketahui bahwa seluruh peserta memahami penyampaian materi dalam kegiatan ini, terlihat dari adanya peningkatan sebanyak 33% pada aspek kognitif peserta jika di lihat dari perbedaan nilai rata-rata sebelum (pre-test) dan setelah kegiatan penyampaian materi (post-test).
Uji Hedonik dan Mutu Hedonik Susu Nabati sebagai Alternatif Pengganti Susu Sapi Slamet Hadi Kusumah; Yopi Nugraha; Suci Sopiah
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 2 (2026): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i2.9629

Abstract

The demand for plant-based milk as an alternative to cow's milk continues to rise, yet sensory acceptance remains the main barrier to its adoption. This study aimed to compare the sensory characteristics and panelists' preference for four types of plant-based milk (soy, almond, oat, and mung bean milk) with UHT cow's milk as the control, using hedonic and hedonic quality tests. The evaluation involved 31 untrained panelists assessing commercial samples. The hedonic test measured the liking of five attributes (color, aroma, taste, texture, and overall liking) on a seven-point scale, while the hedonic quality test assessed ten sensory quality attributes on a five-point scale. Data were analyzed using ANOVA followed by Duncan's Multiple Range Test at a 5% significance level. The results showed that UHT cow's milk obtained the highest overall liking (5.65) and the highest overall quality (4.29), differing significantly from all plant-based milks. Among the plant-based milks, overall liking did not differ significantly (4.00–4.55), with mung bean and oat milk numerically highest and soy milk lowest. Almond milk stood out in aroma liking, comparable to cow's milk, whereas the strongest beany aftertaste was found in the legume-based milks (soy and mung bean). Viscosity and sweetness did not differ significantly among samples, while cow's milk excelled in color, homogeneity, mouthfeel, and creaminess. Sensorially, plant-based milks have not yet matched cow's milk, but mung bean and oat milk are the most promising for development through improvements in taste, aroma, beany aftertaste, and creaminess.
Co-Authors Irma Kusumastuti Kartika Kartika Laila Maryatilah Lya Priliawati Shifa Atiyatul Hasanah Suci Apsari Pebrianti Suci Sopiah Yopi Nugraha