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All Journal VALENSI METANA Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Ilmu Sosial dan Humaniora Agrointek SITEKIN: Jurnal Sains, Teknologi dan Industri Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Agroindustri Agricore: Jurnal Agribisnis dan Sosial Ekonomi Pertanian Unpad JOIN (Jurnal Online Informatika) Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Sains Teh dan Kina JEPA (Jurnal Ekonomi Pertanian dan Agribisnis) JASc (Journal of Agribusiness Sciences) Agroindustrial Technology Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal ULTIMATICS Jurnal Teknologi Pertanian Andalas Agritech: Jurnal Fakultas Pertanian Universitas Muhammadiyah Purwokerto Journal of Industrial and Information Technology in Agriculture Majalah Farmasetika Pharmacoscript Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Teknologi Informasi, Komputer, dan Aplikasinya (JTIKA ) Indonesian Journal of Electrical Engineering and Computer Science Jurnal Perangkat Lunak Jurnal FASILKOM (teknologi inFormASi dan ILmu KOMputer) Jurnal DIALEKTIKA : Jurnal Ilmu Sosial JURNAL TEKNIK INDUSTRI al Kimiya : Jurnal Ilmu Kimia dan Terapan JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Selly Harnesa Putri
Departemen Teknologi Industri Pertanian, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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PENGARUH ASAM SITRAT DAN JENIS KEMASAN TERHADAP MUTU MINYAK ATSIRI JAHE MERAH (Zingiber officinale var. rubrum) Faza Rizki Safira; Hasyyati Nadhilah; Setia Permana; Selly Harnesa Putri
Pharmacoscript Vol. 7 No. 1 (2024): Pharmacoscript
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Universitas Perjuangan Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/pharmacoscript.v7i1.1294

Abstract

Jahe merah (Zingiber officinale var. rubrum) adalah varietas jahe dengan kandungan volatil lebih tinggi daripada jenis jahe lainnya, minyak atsiri jahe merah memiliki banyak aktivitas farmakologis seperti antimikroba, antiinflamasi, antikanker, dan antioksidan. Jenis kemasan dan keberadaan bahan pengkelat bisa mempertahankan mutu minyak atisri jahe merah. Penelitian ini bertujuan untuk menganalisis mutu minyak atisri jahe merah setelah penambahan variasi kadar asam sitrat yang disimpan dalam kemasan plastik HDPE dan botol kaca gelap. Minyak atsiri jahe merah dimasukkan ke dalam kemasan botol kaca gelap (BKG) dan high-density polyethylene (HDPE) dan masing-masing ditambahkan asam sitrat dengan variasi kadar 0, 2, 4, 6% (b/b) dan didiamkan selama 14 hari. Parameter mutu ditetapkan meliputi kadar zingiberen dan sifat organoleptik (warna, aroma, dan rasa). Hasil penetapan kadar zingiberen secara gas chromatography-mass spectrophotometry (GC-MS) menunjukkan kadar zingiberen tertinggi adalah 21,46±0,03% yang terdapat pada kemasan BKG dengan kadar asam sitat 4% (BKG4). Sampel dengan penambahan asam sitrat 2% dan 4% b/b pada kemasan BKG memiliki warna paling stabil. Sampel dengan botol kaca gelap menghasilkan aroma jahe segar yang lebih baik dibandingkan sampel yang disimpan dalam HDPE. Hasil penelitian dapat disimpulkan minyak atsiri jahe merah yang disimpan di dalam botol kaca gelap dengan penambahan asam sitrat 4% b/b memiliki kadar zingiberen tertinggi yang dimana 0,56% lebih tinggi dibandingkan tanpa penambahan asam sitrat dengan sifat organoleptik stabil.
Formulasi ekstrak fraksi etanol kulit biji kakao (Theobroma cacao L.) sebagai antioksidan alami pada sabun padat Selly Harnesa Putri; Resha Nurvabilla; Asri Widyasanti
AGROINTEK Vol 18, No 4 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i4.20433

Abstract

A cocoa bean shell is a waste from cocoa bean processing that contains active compounds such as flavonoids, polyphenols, saponins, and tannins, where these compounds are antioxidant compounds that can be utilized as natural antioxidants in soap. This study aimed to determine the formulation by adding cocoa bean shell extract that produces solid soap with the highest antioxidant activity according to SNI 3532:2021. The Complete Randomized Design (CRD) method was used in this study with concentration treatments, which were F0 = 0% (w/v), F1 = 1% (w/v), F2 = 2% (w/v), F3 = 3% (w/v), F4 = 4% (w/v), F5 = 5% (w/v), and F6 = 6% (w/v), on moisture content, acidity (pH), organoleptic, irritation, and antioxidant activity of solid soap. The results showed that cocoa bean shell extract had an IC50 value of 68.12 ppm. The moisture content value of solid soap was in the range of 14.21-23.11%, pH 8.88-9.05, antioxidant activity of 43.33-61.46%, and non-irritating. Thus, the solid soap formulation with the highest antioxidant activity and according to SNI 3532:2021 was solid soap with the addition of 5% extract (F5).
Aktivitas antioksidan ekstrak bunga telang (Clitoria ternatea L.) dan aplikasinya dalam sediaan serum Selly Harnesa Putri; Hasyyati Nadhilah; Dian Juliadmi; Asri Widyasanti
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.20206

Abstract

The unhealthy lifestyle of Indonesians can increase the amount of free radicals that have an impact on skin health. Free radicals can be prevented by increasing antioxidants derived from telang flower (Clitoria ternatea L.). The purpose of this study was to determine the antioxidant activity and phytochemical screening results of telang flower extract and to determine the effect of adding extract in serum gel preparation. Telang flower extract was obtained through maceration process using 96% ethanol solvent in a ratio of 1:10 for 2x24 hours. Antioxidant activity was tested using DPPH (1,1-diphenyl-2-picrylhydrazil) method. Data analysis was performed using One Way Anova test method followed by Duncan's Multiple Range Test (DMRT) with 95% confidence level. Telang flower extract is positive for flavonoids, saponins, triterpenoids, and tannins with an IC50 value of 53.546 ppm. The IC50 value of serum gel preparations with formulations F0, F1, F2, F3, F4, F5 consecutively amounted to 261.847 ppm, 91.294 ppm, 82.748 ppm, 74.487 ppm, 72.041 ppm, 66.985 ppm. The pH value of the serum gel preparation is in the range of 5.70 - 7.38 with a viscosity value of 581.33 - 1625 mPas and no irritation reaction on the skin. Based on the results of the study, it can be concluded that the higher the concentration of telang flower extract, the higher the antioxidant activity in serum gel preparations.
. The Utilization of Cocoa Pod Husk on Process Alkalization Nib (Seed Meet) Cocoa and Effect on Quality Cocoa Powder Neni Cahyati; Eko Heri Purwanto; Selly Harnesa Putri
AGROINTEK Vol 18, No 4 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i4.15746

Abstract

The problem facing the industry of cocoa powder in Indonesia is that cocoa powder on the market has a high fat content, high acidity, a color quality that is not comparable with imported cocoa products, and a variety of flavors and aromas. Alkalization is a method that can handle these problems. Alkalization is a process to improve the quality and appearance of cocoa powder. Alkalization is carried out by adding potassium, magnesium, and others to cocoa. High potassium content can be found in cocoa pod husks. Cocoa pod husks are the main by-product from the cocoa industry, constituting  67 – 76% of the cocoa fruit weight. Cocoa pod husk contains potassium, fiber, and antioxidants that function as biomaterials for food and non-food products. The aims of the study were to determine and evaluate the quality of cocoa powder with the effect of alkalization treatments using cocoa pod husks. The study was carried out at The Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, West Java, from January to June 2022. This study was designed in a factorial completely randomized design. The first factor was the alkaline material, which consisted of two levels (cocoa pod husk and baking soda). The second factor was the concentration, which consisted of 3 levels (1%, 2%, and 3%). The variables observed were the L*, a*, b*, moisture content, ash content, fineness, pH, fat content, protein, antioxidant activity, and organoleptic properties. The results showed that the alkalization process with alkaline material from cocoa pod husk and a concentration of 2% is the best quality characteristic of cocoa powder in accordance with SNI 01-3747-2013.
OPTIMASI PROSES EKSTRAKSI BERBANTU ULTRASONIK PADA PEMBUATAN OLEORESIN KULIT MANGGA KUWENI MENGGUNAKAN METODE RESPON PERMUKAAN Widyasanti, Asri; Rachma, Danisa Fathiya; Putri, Selly Harnesa
Jurnal Agroindustri Vol. 15 No. 1 (2025): May 2025
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.15.1.13-26

Abstract

Kulit mangga Kuweni merupakan salah satu limbah dari pengolahan buah mangga, kulit mangga biasanya dibuang dan jarang dimanfaatkan lebih lanjut meski beberapa studi terdahulu mengungkapkan dalam kulit masih mengandung serat pangan, pectin, tannin, polifenol, dan senyawa bioaktif lainnya. Kulit mangga Kuweni berpotensi untuk dikembangkan menjadi produk turunan. Aroma khas mangga Kuweni di dalam permukaan kulit, dapat diiekstraksi menjadi oleoresin. Oleoresin merupakan zat yang terdiri dari campuran komponen minyak atsiri dan resin. Upaya untuk memisahkan kandungan oleoresin dari kulit mangga Kuweni dapat dilakukan dengan ekstraksi. Penerapan gelombang ultrasonik memiliki kelebihan dibanding ekstraksi sederhana karena teknologi ini dapat mengintensifkan proses, menghasilkan hasil ekstraksi yang lebih tinggi dan mampu mengisolasi senyawa bioaktif dengan selektif dan efisien. Penelitian ini bertujuan untuk menentukan kondisi proses terkait jumlah pelarut dan lama ekstraksi menggunakan ultrasound assisted extraction (UAE) dengan pelarut n-heksana dan etanol 96%, untuk memperoleh rendemen oleoresin kulit mangga Kuweni yang optimum. Metode penelitian yang digunakan adalah penelitian experimen laboratorium yang dianalisis dengan menggunakan metode optimasi respon permukaan dengan tipe Central Composite Design (CCD) pada aplikasi Design Expert 11. Hasil penelitian menunjukkan perlakuan optimum pada proses UAE menggunakan pelarut n-heksana berada pada kombinasi jumlah pelarut sebanyak 340,703 ml dan lama waktu ekstraksi 36,52 menit dengan nilai rendemen sebesar 21,31%. Hubungan antara dua variabel diatas terhadap rendemen sebagai respon ekstraksi membentuk model persamaan matematika yang kuadratik. Sedangkan perlakuan optimum pada proses UAE menggunakan pelarut etanol 96% memiliki kombinasi perlakuan jumlah pelarut 400ml dan lama waktu ekstraksi 40 menit dengan hasil rendemen sebesar 36,47%, serta hubungan respon ekstraksi membentuk persamaan matematika yang linear.
Feasibility Testing of a Household Industry Food Production Certificate Using an Expert System with Forward Chaining Method Ardiansah, Irfan; Efatmi, Fajri; Mardawati, Efri; Putri, Selly Harnesa
JOIN (Jurnal Online Informatika) Vol. 5 No 2 (2020)
Publisher : Department of Informatics, UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/join.v5i2.579

Abstract

Quality and safe food products are the basic right of every consumer, including food products produced by small and medium industries. Good food production is an important factor in meeting quality standards or food safety licensing requirements. In setting standards, the government also plays an important role in providing direction and assistance to small and medium industries on achieving the specified quality standards. During this time the process is still carried out in a conventional manner directly to the industry. This conventional process is still considered ineffective by seeing the low level of business actors’ knowledge of the standards for Good Food Production Practice (GFPP). So, with this lack of knowledge, business actors’ interest in making food licensing is low. This study designed the application of an expert system that stimulates and provides an illustration for a standards assessment of Good Food Production methods. This research was conducted using Object Oriented Programming (OOP) engineering method for program development and using forward chaining for reasoning methods. This research proved that the application of an expert system for licensing due diligence can function in accordance with standards set by the government.
PENGARUH ASAM SITRAT DAN JENIS KEMASAN TERHADAP MUTU MINYAK ATSIRI JAHE MERAH (Zingiber officinale var. rubrum) Rizki Safira, Faza; Nadhilah, Hasyyati; Permana, Setia; Putri, Selly Harnesa
Pharmacoscript Vol. 7 No. 1 (2024): Pharmacoscript
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Universitas Perjuangan Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36423/pharmacoscript.v7i1.1294

Abstract

Jahe merah (Zingiber officinale var. rubrum) adalah varietas jahe dengan kandungan volatil lebih tinggi daripada jenis jahe lainnya, minyak atsiri jahe merah memiliki banyak aktivitas farmakologis seperti antimikroba, antiinflamasi, antikanker, dan antioksidan. Jenis kemasan dan keberadaan bahan pengkelat bisa mempertahankan mutu minyak atisri jahe merah. Penelitian ini bertujuan untuk menganalisis mutu minyak atisri jahe merah setelah penambahan variasi kadar asam sitrat yang disimpan dalam kemasan plastik HDPE dan botol kaca gelap. Minyak atsiri jahe merah dimasukkan ke dalam kemasan botol kaca gelap (BKG) dan high-density polyethylene (HDPE) dan masing-masing ditambahkan asam sitrat dengan variasi kadar 0, 2, 4, 6% (b/b) dan didiamkan selama 14 hari. Parameter mutu ditetapkan meliputi kadar zingiberen dan sifat organoleptik (warna, aroma, dan rasa). Hasil penetapan kadar zingiberen secara gas chromatography-mass spectrophotometry (GC-MS) menunjukkan kadar zingiberen tertinggi adalah 21,46±0,03% yang terdapat pada kemasan BKG dengan kadar asam sitat 4% (BKG4). Sampel dengan penambahan asam sitrat 2% dan 4% b/b pada kemasan BKG memiliki warna paling stabil. Sampel dengan botol kaca gelap menghasilkan aroma jahe segar yang lebih baik dibandingkan sampel yang disimpan dalam HDPE. Hasil penelitian dapat disimpulkan minyak atsiri jahe merah yang disimpan di dalam botol kaca gelap dengan penambahan asam sitrat 4% b/b memiliki kadar zingiberen tertinggi yang dimana 0,56% lebih tinggi dibandingkan tanpa penambahan asam sitrat dengan sifat organoleptik stabil.
Penerapan Strategi Pemasaran Digital Pada Usaha Jamu Si Nok Dengan Menggunakan Metode Sostac Andryas, Prasetyo; Pujianto, Totok; Putri, Selly Harnesa
Jurnal Ekonomi Pertanian dan Agribisnis Vol. 7 No. 2 (2023)
Publisher : Department of Agricultural Social Economics, Faculty of Agriculture, Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jepa.2023.007.02.21

Abstract

The development of the digital era has occurred in society, running very rapidly. The occurrence of the Covid-19 pandemic has become an accelerator for people to carry out daily activities through various digital platforms, including social media. MSMEs can take advantage of the current momentum to market their products digitally so that they can be seen and purchased by the wider community. The problem with Usaha Jamu Si Nok is that it has not taken advantage of this momentum to maximize product marketing in the digital realm. This study aims to design and implement a digital marketing strategy using the SOSTAC (Situation Analysis, Objective, Strategy, Tactics, Action, Control) method. The results of the implementation of this marketing strategy are an increase in reach to 21,493 users (a rise of 10,493 users), an increase in engagement to 135 engagements (a rise of 85 engagements), and an increase in product sales of 225 products (a rise of 100 products).
Karakteristik Fisikokimia Ekstrak Kulit Nanas Nirwana, Fricella Mayanggita; Putri, Selly Harnesa; Suparno, Desy Nurliasari
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 3 (2025): September
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.i03.p13

Abstract

Pineapple is one of the tropical fruits whose production is quite high in Indonesia. Pineapple peel waste is still not widely utilized, even though it contains active compounds that can be obtained through the extraction process. This study aims to determine the physical and chemical characteristics of the extracted pineapple peel. This study's extraction technique is maceration using a 90% ethanol solvent with two variations of maceration length, namely 1 day and 5 days. Rotary vacuum evaporators are used to evaporate the extraction results to create a more concentrated extract. Furthermore, the chemical properties of the extracts were tested through phytochemical screening and testing of extract characteristics including pH value, density, refractive index, and total soluble solids (TPT). The analysis showed that in 1-day maceration, the extract yield was 15.31% with a residual solvent content of 0.92%, while in 5-day maceration, the yield was 21.07% with a residual solvent content of 0.93%. The results of phytochemical testing showed that pineapple peel extract positively contained flavonoids, saponins, and tannins. Pineapple peel extract with 1-day maceration has a pH value of 4.32 ± 0.04, density of 1.387 g/ml, refractive index of 1.489, and total soluble solids of 79.25°Brix. While pineapple peel extract with 5 days maceration has a pH value of 4.38 ± 0.02, density 1.412 g/ml, refractive index 1.494, and total soluble solids 81°Brix. It can be concluded that the difference in maceration duration has a significant effect on the yield and total dissolved solids of the pineapple peel extract.
Optimasi Kondisi Ekstraksi Menggunakan Gelombang Ultrasonik pada Daun Binahong (Anredera cordifolia (Ten.) Steenis) Rosalinda, S.; Syahnur, Siti Ismaya; Putri, Selly Harnesa
Teknotan: Jurnal Industri Teknologi Pertanian Vol 19, No 3 (2025): TEKNOTAN, Desember 2025
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol19n3.3

Abstract

Daun binahong (Anredera cordifolia (Ten.) Steenis) mengandung senyawa flavonoid yang berperan sebagai antioksidan alami dan bermanfaat bagi kesehatan. Kandungan senyawa flavonoid pada daun binahong dapat diperoleh dengan proses ekstraksi yakni Ultrasound Assisted Extraction (UAE). Penelitian ini bertujuan untuk menentukan kondisi optimum dari UAE dengan kombinasi 2 variabel bebas yaitu amplitudo dan waktu terhadap 2 respon yaitu: total rendemen dan kadar flavonoid. Metode penelitian yang digunakan yaitu eksperimental laboratorium menggunakan respon permukaan (RSM) tipe CCD (Central Composite Design) dengan amplitudo batas bawah 35% dan atas 65%, serta batas bawah untuk waktu 15 menit dan atas 45 menit. Hasil penelitian menunjukkan bahwa kondisi optimum diperoleh pada amplitudo 35% dan waktu ekstraksi 45 menit, dengan rendemen sebesar 6,33% dan kadar flavonoid total sebesar 28,65 mg QE/g.Penelitian ini menghasilkan nilai optimasi pada amplitudo dan waktu yang memiliki kebaharuan pada prediksi rendemen dan kadar flavonoid.
Co-Authors Abdurrahman Hanif Abdurrahman Hanif Abil Fadila Akbar Nashrullah, Irsyad Ali Alifia, Rachma Nur Amara Alya Nur Cantika Anas Bunyamin Andryas, Prasetyo Anis Yohana Chaerunnisaa Ardy Yusuf Wibawa Artta Gracia Malau Asep Yusuf Asri Widyasanti Astriani, Elisa Dian Awaly Ilham Dewantoro Boy Sohmo Banurea Chay Asdak Debora Handarni Desi Nurliasari Desy Nurliasari Suparno Devi Maulida Devi Maulida Rahmah Dewi, Sinta Ramanda Dian Juliadmi Diandra Puteri Salsabilla Efatmi, Fajri Efri Mardawati Eko Heri Purwanto Elisa Dian Astriani Endryaz Vergian Nusantara Fajri Efatmi Farah Nuranjani Faza Rizki Safira Fitry Filianty Fitry Fillianty Ghifary, Abdurachman Hasyyati Nadhilah Hasyyati Nadhilah Hazli Nurdin Hilman Maulana Hilman Maulana Hilmi Daffa Aziz In-In Hanidah Irfan Ardiansah Irsyad Fauzi Adiarsa Jeremia Kristian Kardaya, Rahmat Subrata Kralawi Sita Kurnia Rahmah Nurshiyam Amaliasari M Iqbal Prawira-Atmaja Melly Indriyani Mery Andriyani Mery Andriyani Mukhammad Iqbal Prawira-Atmaja Mukhammad Iqbal Prawira-Atmaja Nadhilah, Hasyyati Neni Cahyati Nirwana, Fricella Mayanggita Nur Oktavia Benedicta Nurpilihan Bafdal Nurpilihan Bafdal Putri Wilujeng Lestari Putri Wilujeng Lestari Putri Wilujeng Lestari Rachma, Danisa Fathiya Raden Bramadi Nugraha Wargadibrata Rafli, Muhammad Raissa Ariany Putri Resha Nurvabilla Rifda Rihhadatu Aisy Rizki Safira, Faza Roni Kastaman Ryan Hara Permana Ryan Hara Permana S Shabri S Shabri S. Rosalinda, S. Sarifah Nurjanah Sarinarulita Rosalinda Sayuti, Kesuma Seila Teresia Devi Sinaga Setia Permana Setia Permana Sinta Ramanda Dewi Sudaryanto Zain Sudaryanto Zain Sugeng Harianto Sugeng Harianto Suparno, Desy Nurliasari Syahnur, Siti Ismaya Tensiska, Tensiska Totok Herwanto Totok Pujianto Tri Yuliana Tri Yuliana Triokto, Albert Yanti Rubiyanti Yudha, Welly Kusuma Yuriga Salsya Sahertia