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All Journal Jurnal Agroindustri Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Jurnal Agrotek UMMat JURNAL PERTANIAN JPM: JURNAL PENGABDIAN MASYARAKAT
Yessy Rosalina
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Astronomy Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Transportation Veterinary Other

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EFFECT OF CITRIT ACID AND PACKAGING TYPE ON QUALITY CHANGE OF KALAMANSI JUICE DURING ROOM TEMPERATURE STORAGE Muhammad Abdul Ratam Ikhsan; Yessy Rosalina; Lail Susanti
Jurnal Agroindustri Vol 8, No 2 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.2.139-149

Abstract

Packaging  kalamansi juice  is one of the diversified alternatives to processed Kalamansi fruit.  Purpose of this study was to obtain a method of processing Kalamansi juice in a bottle packaging. This study was conducted following  factorial Randomized Completely Design. The first treatment factor was the use of citric acid, which consists of four concentration levels, namely: 0 g / L (A1), 0.5 g / L (A2), 1 g / L (A3) and 1.5 g / L (A4 ). The second treatment factor was the use of packaging, which consists of two types of packaging, namely: packaging PET plastic bottles (K1) and transparent glass bottles (K1). Each treatment was repeated twice, to obtain 16 experimental units. The results of the study until the 20th day storage were known, that the panelists' preference for color and aroma was in the range of 2.05 - 5.9. The test results on chemical quality variables: titrated total Acid range 0.512 % - 0.922 %, pH 2.10 - 2.26, Total Solid Soluble 220Brix - 250Brix and for Total Plate Count values of  9.1 x 103 - 4.7 x 105 CFU / ml.
Laju perubahan kadar air dan vitamin c snack mi kering dalam kemasan dengan penambahan pasta bit sebagai sumber vitamin c Rosalina, Yessy; Sembiring, Lisa Monica; Saputri, Ratna Yuni
Jurnal Agrotek Ummat Vol 11, No 3 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i3.23975

Abstract

Noodle snacks are snacks made from fried noodles, which are fried with the addition of seasonings. To improve the nutritional balance of dry noodle snack foods, it is necessary to conduct research by adding beetroot paste as a natural coloring and source of vitamin C. The purpose of this study is to determine the value of consumer preference for noodle snacks with the addition of beetroots and the rate of decline in snack quality. Dried noodles in packaging with the addition of beetroot paste as a source of vitamin C. The study used two types of packaging material, namely PE plastic and aluminum. Average organoleptic test value of noodle snack with addition of beetroot paste to quality attribute: aroma = 4.40; color = 4.32; taste = 4.36; crunchy = 4.28. The rate of quality decline in aluminum packaging against the variable of moisture content and vitamin C followed the rate of zero-order kinetics, with the value of the rate of increase in moisture content = 0.152. Meanwhile, the rate of decrease in vitamin C was -0.102. The results showed that the addition of beetroot paste to the making of noodle snacks was acceptable to the panelists. The addition of beetroot paste also provides a better vitamin C content, which is 3.75 mg/100g. Beetroot snack packaging using aluminum provides a lower rate of reduction in water content and vitamin C content compared to the use of PE plastic packaging materials.
Enkapsulasi antioksidan ekstrak kelopak bunga kecombrang (Etlingera elatior) menggunakan maltodekstrin sebagai matriks Yessy rosalina; Rani Fajrin; Devi Silsia; Syafnil
Jurnal Pertanian Vol. 16 No. 1 (2025): APRIL
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jp.v16i1.15973

Abstract

Antioksidan merupakan senyawa yang dapat mencegah terjadinya oksidasi. Tumbuhan merupakan sumber antioksidan alami. Salah satu tumbuhan yang memiliki kandungan antioksidan tinggi adalah bunga kecombrang (Etlingera elatior). Enkapsulasi merupakan proses pelapisan suatu zat dengan bahan lain. Proses ini dilakukan untuk melindungi senyawa aktif yang sensitif terhadap panas. Salah satu jenis matrik yang banyak diteliti untuk melindungi bahan aktif adalah maltodekstrin. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi matrik terhadap uji fisik dan kimia enkapsulasi antioksidan ekstrak kelopak bunga kecombrang dan mengetahui konsentrasi matrik terbaik pada proses enkapsulasi antioksidan ekstrak kelopak bunga kecombrang. Rancangan penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan satu faktor yaitu konsentrasi matrik yang terdiri dari 5 taraf perlakuan (5%, 10%, 15%, 20%, dan 25%). Setiap perlakuan diulang sebanyak tiga kali sehingga diperoleh 15 satuan percobaan. Parameter yang diamati meliputi kadar air, warna, vitamin C, polifenol, dan aktivitas antioksidan, serta menentukan konsentrasi matrik terbaik berdasarkan hasil perhitungan efisiensi enkapsulasi antioksidan. Analisis data dilakukan dengan menggunakan uji ANOVA dan DMRT. Hasil penelitian menunjukkan bahwa konsentrasi matrik pada enkapsulasi antioksidan kelopak bunga kecombrang memberikan pengaruh yang nyata terhadap kadar air, warna, vitamin C, polifenol, dan aktivitas antioksidan. Peningkatan konsentrasi matrik menghasilkan penurunan kadar air (dari 6,67% menjadi 4,83%), warna yang lebih cerah (dari 54,41 menjadi 65,20), aktivitas antioksidan yang lebih kuat (dari 98,31 ppm menjadi 68,66 ppm), dan peningkatan vitamin C (dari 1,22 mg/100g menjadi 2,51 mg/100g) dan polifenol (dari 5,83 mg GAE/g menjadi 8,36 mg GAE/g). Berdasarkan perhitungan efisiensi enkapsulasi antioksidan, konsentrasi matriks terbaik diperoleh sebesar 25% dengan nilai efisiensi sebesar 91,67%.
Pelatihan dan Edukasi Berbagai Jenis Dan Ukuran Kemasan Produk Olahan Meningkatkan Nilai Jual Produk Yessy Rosalina; Firmansyah Firmansyah; Syafnil
JPM: Jurnal Pengabdian Masyarakat Vol. 5 No. 3 (2025): January 2025
Publisher : Forum Kerjasama Pendidikan Tinggi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47065/jpm.v5i3.2237

Abstract

Rejang Lebong is a regency in Bengkulu Province, located near South Sumatra Province, making it a popular tourist destination for both local and non-local visitors. To support tourism development and enhance the economic value of the community, the Social Forestry program has established Kelompok Perempuan Pemerhati Lingkungan (KPPL), which include KPPL Maju Bersama, KPPL Karya Mandiri, KPPL Sumber Jaya, and KPPL Sejahtera. The purpose of this community service program is to provide training for Kelompok Perempuan Pemerhati Lingkungan (KPPL) on selecting appropriate and economical packaging variations in terms of type and size, ensuring they are marketable to consumers while maximizing profits. Additionally, the program aims to educate KPPL members on selecting and innovating packaging types suitable for post-harvest processed products. The target audience of this community service initiative consists of KPPL members in Rejang Lebong Regency, Bengkulu Province. This target group is expected to have the potential to enhance and share knowledge about proper and diverse food packaging, contributing to both food protection and consumer appeal. The methods employed in this program include coordination and socialization, counseling, and demonstrations. Training and education on the types and significance of packaging serve as strategic steps to increase the added value of local products, particularly for MSME (Micro, Small, and Medium Enterprises) actors. By understanding the right packaging types, attractive designs, and their environmental impact, the target audience can maintain product quality in the market. Despite the challenges faced, this training and education initiative is expected to encourage the target audience to be more creative in utilizing packaging as an effective marketing tool.
PEMBUATAN SABUN TRANSPARAN DENGAN PENAMBAHAN KITOSAN SISIK IKAN DAN JERUK KALAMANSI Elvina, Wica; Silsia, Devi; Rosalina, Yessy; Marsigit, Wuri; Anis, Ulfah
Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Vol 23 No 2 (2025): Jurnal Agroqua
Publisher : University of Prof. Dr. Hazairin, SH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32663/ja.v23i2.5289

Abstract

This study aimed to determine the effect of adding fish scale-derived chitosan and Calamansi (Citrus microcarpa), a local commodity widely available in Bengkulu Province, on the quality of transparent soap. The parameters analyzed included moisture content, pH, foam stability, and antimicrobial activity. The results showed that the physical characteristics of transparent soap differed mainly in color. Soap containing chitosan from tilapia scales exhibited a clear yellow color, while soap made with snapper scale chitosan showed a darker, orange-yellow hue. Chemically, both formulations met the Indonesian National Standard (SNI 3532:2016), with pH values ranging from 9.84 to 10.45, indicating safe use for the skin. The moisture content ranged from 10.5% to 11.2%, below the maximum SNI limit of 15%, suggesting good stability and a potentially longer shelf life. Foam stability exceeded 90%, demonstrating that fish scale chitosan contributed to the formation of stable foam. Antimicrobial testing revealed that soap containing tilapia scale chitosan exhibited stronger inhibition zones against Staphylococcus aureus (14.1 mm) and Escherichia coli (12.6 mm) compared to soap containing snapper scale chitosan.
Co-Authors Anis, Ulfah Devi Silsia Devi Silsia Elvina, Wica Evanila Silvia, Evanila Firmansyah Firmansyah Hengki Faryantoni, Hengki Lail Susanti Laili Susanti, Laili Muhammad Abdul Ratam Ikhsan Rani Fajrin Saputri, Ratna Yuni Sembiring, Lisa Monica Syafnil Wuri Marsigit