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All Journal Jurnal AGROTEKNOLOGI Pelita Perkebunan Jurnal Pangan dan Agroindustri Warta IHP (Warta Industri Hasil Pertanian) UNEJ e-Proceeding JMM (Jurnal Masyarakat Mandiri) Indonesian Food Science and TechnologyJournal Jurnal Agritechno LOYALITAS: Jurnal Pengabdian Kepada Masyarakat Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat International Journal on Food, Agriculture and Natural Resources (IJFANRES) Journal La Lifesci Journal of Applied Agricultural Science and Technology Proceeding of International Conference Health, Science And Technology (ICOHETECH) Jurnal Penelitian Sains dan Teknologi Indonesia Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Maria Belgis
Department Of Agricultural Product Technology, Faculty Of Agricultural Technology, University Of Jember, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Sensory Profile on Robusta Coffee by Rate-All-That-Apply (RATA) Belgis, Maria; Zhafirah Arifin, Thalita; Prameswari, Dayintaguna; Taruna, Iwan; Choiron, Miftahul; Witono, Yuli; Dwi Masahid, Ardiyan
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 39 No. 1 (2023)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v39i1.546

Abstract

Coffee flavor strongly influences consumers preference. Geographical location is one factor influencing the flavor of Robusta coffee. Descriptive sensory using RATA was used to differentiate the sensory profiles of several Robusta coffees. Sensomic approach by Principal Component Analysis (PCA) success- fully differentiated Robusta coffee from Jember Regency, East Java, Indonesia. It showed that Robusta from different growing locations has specific sensory characteristics. Robusta coffee from Gunung Malang, Tanggul, and Pakis was characterized by sweet and acid aromas, while coffee from Kemiri was characterized by sweet and sour taste, brown color, bitter aroma, and rough mouthfeel. Meanwhile Sidomulyo I and Sidomulyo II coffees, which were grown near each other and at similar altitudes, have similar characteristics, although the process was different. Both coffees have bitter aftertastes and bodies, burnt aromas, astringent flavors, and high levels of bitterness. In contrast, Robusta Rowosari, Tugusari, and Badean were characterized by low sweetness, sourness, bitter aroma, and rough mouthfeel.
Development of Enzyme Production Technology with Double Protease Immobilization Method (Calotropin and Papain) Witono, Yuli; Masahid, Ardiyan Dwi; Giyarto, Giyarto; Belgis, Maria; Jayanti, Puja Dwi; Wahyuni, Livia
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8 Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.37509

Abstract

Abstract—Enzymes are biocatalysts widely applied in agriculture, food processing, chemical industries, and medical fields. Enzymes can be used singly or immobilized within a matrix. However, free enzymes often exhibit lower stability compared to immobilized enzymes. Therefore, this research aimed to evaluate the combined two proteolytic enzymes for extracting protein hydrolysates. The objective was to analyze enzymes' immobilization characteristics using carrageenan and determine the optimal concentration combination. Calotropin and papain were applied at concentrations of 2.5 mL, 3.5 mL, and 4.0 mL, respectively. The analysis parameters included yield, enzyme activity, soluble protein content, specific enzyme activity, stability, and kinetic parameters (Km and Vmax). The results showed that the combined proteases exhibited yields ranging from 44.43% to 48.63%; enzyme activities of 9.23–53.63 U/mL; soluble protein contents of 2.40–2.89 mg/mL; and specific enzyme activities of 3.54–18.62 U/mg protein. The enzymes were maintained stability at temperatures ranging from 30 to 60 °C. The kinetic parameters were determined as Km = 0.0034 g/mL and Vmax = 17.094 U/min. 
PERUBAHAN SIFAT KIMIA SMART FLAVOR BERBAHAN IKAN BIBISAN SELAMA PENYIMPANAN DAN ANALISIS EKONOMINYA Belgis, Maria; Witono, Yuli; Nuraini, Aisyah; Nafi’, Ahmad
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 1 No 1 (2022): Jurnal Hasil Penelitian UNIVERSITAS JEMBER
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v1i1.85

Abstract

Smart flavor is a food flavor generator made from cardinal fish which has a high content of antioxidants and protein. The research objective was to determine changes in critical water content, antioxidant activity, dissolved protein during storage and to analyze the economy and nutrition. This research used two observation variables, namely the difference in temperature (cold and room) and storage time (4 days). The results showed a decrease in critical water content, antioxidant activity, and dissolved protein for 4 days of storage at room and cold temperature. The critical moisture content at room temperature storage is 8,65-9,37% and at cold temperature storage is 7,46-8,22%. Changes in antioxidant activity at room temperature storage were 72,56-41,35% and in cold temperature storage were 75,94-41,35%. The changes in dissolved protein at room temperature storage were 5,151-2,958µg and at cold storage were 5,211-4,377µg. Economic analysis shows that the cost of goods manufactured is Rp 2.581 , BEP units 52792 , BEP rupiahs of Rp 204.393.223 , NPV of Rp 672.228.848 , net B/C of Rp 1.5 , PBP of 0,15 years.
DETEKSI AROMA DAGING SAPI DAN DAGING BABI MENGGUNAKAN ELECTRONIC NOSE BERBASIS SENSOR MQ3 DAN MQ5 Nafi, Ahmad; Ambarsari, Mia Retno; Giyarto, Giyarto; Belgis, Maria
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 3 No 1 (2024): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v3i1.1145

Abstract

The unstable availability and trading system of beef has resulted in many acts of pork adulteration by irresponsible parties. This action disadvantages consumers, especially Muslim consumers. Based on this, a rapid detection method for aroma identification is needed. The rapid aroma detection in this research uses an electronic nose based on MQ3 and MQ5 sensors with Arduino Mega as a microcontroller. Digital data displayed using Cool Term software is processed using Microsoft Excel and analyzed descriptively. The sensing process uses beef and pork with a temperature of 40 to 120 oC at every 10 oC increase. Based on the results, the optimum sensing temperature to differentiate beef and pork is at 70 oC. The sensor response pattern and beef and pork flavor print showed significant differences. Using PCA analysis with a total score plot of 100% shows that the electronic nose based on MQ3 and MQ5 sensors can detect differences in the aroma of beef and pork.
SOSIALISASI MAKANAN HALAL PADA ANAK SEKOLAH DASAR DENGAN PENDEKATAN EDUKATIF DI AIS (AL-MUNAWWIRIY ISLAMIC SCHOOL) SUMBERSARI JEMBER Masahid, Ardiyan Dwi; Belgis, Maria; Witono, Yuli; Nafi', Ahmad; Azkiyah, Lailatul; Meilina, Lita; Brihatsama; Wahyuni, Livia
Jurnal Hasil Pengabdian kepada Masyarakat Universitas Jember Vol 4 No 1 (2025): Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Publisher : LP2M Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The majority of Indonesia's population is Muslim; therefore, halal food education should be instilled from an early age, particularly at the elementary school. The activity aimed to enhance students’ literacy and understanding of halal food through an educational approach implemented at Al-Munawwiriy Islamic School (AIS), Sumbersari, Jember. The activity was conducted by the Research Group (Keris E-Food) from University of Jember in collaboration with AIS. The program began with an introduction Elmarom Bread production process, continued with an assessment of students’ initial understanding, and concluded with interactive socialization sessions. Educational methods employed included visual media, group discussions, and direct observation of the halal food production process. The results indicated that this educational approach was highly effective in increasing students’ knowledge of the concepts of halal and thayyib, as well as in fostering a critical attitude in selecting food in accordance with Islamic principles. Furthermore, the program reinforced the role of schools as institutions for embedding Islamic values. Early halal education has proven to be a strategic effort in shaping a generation that is both aware of and committed to halal food consumption.
Strategi Penguatan Umkm Berbasis Halal Di Desa Rejo Agung Kecamatan Sumber Wringin Kabupaten Bondowoso Fathorrazi, Moehammad; Hardinawati, Lusiana Ulfa; Saleh, Mohammad; Suparman; Belgis, Maria
LOYALITAS: Jurnal Pengabdian Kepada Masyarakat Vol. 8 No. 2 (2025): November 2025
Publisher : Universitas KH. Mukhtar Syafaat (UIMSYA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30739/loyalitas.v8i2.3936

Abstract

One of the main obstacles faced by Micro, Small and Medium Enterprises in Rejoagung Village is the lack of halal certification. Although halal certification is a mandatory requirement for all food products circulating in Indonesia, many Micro, Small and Medium Enterprises in this village do not understand the importance of halal certification and have not taken care of it. In fact, halal certification not only guarantees the halalness of the product, but can also increase consumer confidence and open up wider market opportunities. To overcome this problem, efforts are needed to increase awareness of Micro, Small and Medium Enterprises about the importance of halal certification. Through the community service program, it is hoped that it can provide socialization and assistance to Micro, Small and Medium Enterprises so that they are motivated to take care of the halal certification of their products. Finally, at the end of the service, ten halal certificates were successfully issued for Business Actors who are partners of Sekolah Kopi Raisa. Thus, Micro, Small and Medium Enterprises in Rejoagung Village can develop further and make a greater contribution to the village economy.
Pemberdayaan Siswa Nurul Islam Silo dalam Produksi Teh Kantong dari Edible Flowers Kuswati Kuswati; Sulifah A Hariani; Maria Belgis; Aliza Zahro; Nadhiratuzzahra A D
ABDI: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 8 No 2 (2026): Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : Labor Jurusan Sosiologi, Fakultas Ilmu Sosial, Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/abdi.v8i2.1695

Abstract

Desa Silo melingkupi beragam jenis pendidikan, salah satunya Ponpes Nurul Islam Silo. Lembaga non-profit ini mengintegrasikan pendidikan pesantren dan formal yang menitikberatkan pada program keagamaan, pengetahuan serta skills siswa. Namun, limitasi finansial menyebabkan rendahnya program diversifikasi pembelajaran yang sangat penting untuk membekali siswa. Di sisi lain, Desa Silo mendukung tumbuhnya banyak habitus tanaman budidaya maupun non-budidaya (tumbuh liar). Tren masyarakat urban yang beralih ke konsep natural ingredient menciptakan potensi besar untuk mengoptimalkan kekayaan SDA lokal dan tumbuhan liar tersebut. Sayangnya, pemanfaatan ini menghadapi tantangan karena pengetahuan pangan lokal masih didominasi generasi tua, serta belum spesifik menyasar potensi bagian tumbuhan liar seperti bunga (edible flowers) yang bernilai ekonomi tinggi. Oleh sebab itu, tujuan pengabdian adalah meningkatkan pengetahuan siswa MTs dan MA Nuris Silo tentang bunga liar yang dapat dikonsumsi, serta memberikan keterampilan pemanfaatan bunga menjadi olahan minuman sehat berupa teh. Kegiatan dilaksanakan dengan pendekatan Capacity Building melalui ceramah dan diskusi interaktif tentang konsep, jenis, manfaat, dan prosedur pengolahan teh bunga. Selanjutnya, kegiatan pelatihan berupa praktikum agar siswa terampil dalam pembuatan teh kantong sebagai inovasi produk. Berdasarkan asesmen pretest dan posttest pada 30 siswa, didapatkan peningkatan pengetahuan siswa dengan rerata 4,86 tentang jenis edible flowers, contoh makanan olahan, serta potensi usaha. Adapun keterampilan membuat teh kantong menggunakan 6 jenis bunga menghasilkan teh bunga sepatu yang paling disukai dengan skor preferensi 15,8/20 berdasarkan uji hedonik dengan parameter tampilan, aroma, rasa, dan warna, sedangkan teh paling kurang disukai adalah marigold. Pengabdian ini membuka peluang wirausaha kreatif berbasis bunga lokal lainnya.
Co-Authors -, Giyarto Afina Desi Wulandari Ahmad Nafi Ahmad Nafi Ahmad Nafi' Ahmad Nafi' Ahmad Nafi’ Ahmad Nafi’ Aini, Anggita Arifatul Aisyah Fridannisa Aliza Zahro Ambarsari, Mia Retno Andi Eko Wiyono, Andi Eko Annisafitri ariza budi tunjung-sari, ariza budi Azkiyah, Lailatul Bertung Suryadharma, Bertung Brihatsama Dwi Martiwi Dwi Masahid, Ardiyan Dyah Ayu Savitri EKA RURIANI Firda Ainia Adha Giyarto Giyarto Giyarto Helyas Vintan Agesti Herlina Herlina Iwan Taruna Jayanti, Puja Dwi Kuswati Kuswati Livia Wahyuni Lufi Wirantika Majid, Nur Ika Okta Malvira Mega Febriyanti Masahid , Ardiyan Dwi Masahid, Ardiyan Dwi Masahid, Ardiyan Dwi Meilina, Lita Miftahul Choiron Moehammad Fathorrazi Mohammad Saleh Mukhamad Fauzi Nadhiratuzzahra A D Nafi', Ahmad Nafi’, Ahmad Noer Novijanto Nuraini, Aisyah Oryzatania Windaru Runteka Prameswari, Dayintaguna Prameswari, Fitrih Salsabilah Qriyasa Etik Juwita Retha Talia Shasabilah Rusdianto, Andrew Setiawan Sakinah Sakinah Shania Listyana Putri Sih Yuwanti Sulifah A Hariani Suparman Triana Lindriati Vico Danuartha, Laurensius Ardian Wahyuni, Livia Winda Amilia Winda Amilia Yuli Witono Yundari, Yundari Zhafirah Arifin, Thalita Zuida Amalina Rizky