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AKTIVITAS ANTIOKSIDAN EKSTRAK DAN FRAKSI EKSTRAK BIJI ATUNG (Parinarium glaberrimum Hassk.) [Antioxidant Activities of Parinarium glaberrimum Hassk Extracts and their Fractions] Dewi Sarastani; Soewarno T. Soekarto; Tien R. Muchtadi; Dedi Fardiaz; Anton Apriyantono
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 2 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (356.294 KB)

The seed of Parinarium glaberrimum Hassk was extracted with non polar solvent (hexane) and or polar solvent (ethanol). Antioxidative activity of extracts was measured by rates of carotene bleaching in the coupled oxidation of linoleic acid and b-carotene. Ethanolic-Hexanoic Extract (EHE) of the seed was found to possess the highest antioxidative activity. Furthermore, EHE was fractionated by silica column chromatography and eight major fractions were isolated according to UV absorption. Antioxidative activity of these fractions was evaluated in a b-carotene-linoleate system. Fractions III , I , and II showed the major activity, but fractions I and II have the best value of relative capacity, so they were chosen for further identification.

Mie Kering Berbahan Baku Ubi Jalar (Formulasi, Proses Produksi, Karakteristik Produk) Dewi Sarastani
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 1 No. 1 (2011): Jurnal Sains Terapan, Volume 1, Nomor 1, Tahun 2011
Publisher : IPB University

The purpose of this research is to study the processing of Ipomoea batatas L based dry noodle . Dry noodle is successfully made from corm of the Ipomoea batatas L, without starting from flour. Noodle's production steps are braising of corm, mixing corm with supplement material, braising of noodle dough, making of noodle sheets, steaming and drying the noodle’s circuits , dry noodle's packaging. The result shows that mie[noodle] from purple parsnip have organoleptic's score to perceive, color, aroma, and elasticity that equals with mie from wheat, but has ekstensibility's score inferior than mie from wheat. Chemical contents of Purple Parsnip’s mie are 11.34% of moisture content, 6.68% of protein, 0.94% of fat, 5.02% of ash, and 1.1% of fiber. According to Indonesian National Standart [number 01 3551 2000], the moisture and protein content of Purple Parsnip’s mie meet to instant mie specification.Keyword : corm, Ipomoea batatas L, mie

Korelasi Skor Atribut Mutu Sensori Squash Buah Pala dengan Tingkat Kesukaan Panelis Rianti Dyah Hapsari; Dewi Sarastani; Made Gayatri Anggarkasih; Annisa Kartinawati; Diana Yati; Kautsar Daffa Sudiraharjana; Dinda Marina
Poltanesa Vol 23 No 2 (2022): Desember 2022
Publisher : P2M Politeknik Pertanian Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/tanesa.v23i2.1941

Pala adalah tanaman asli Indonesia yang memiliki nilai ekonomi tinggi. Pala diekspor dalam bentuk biji dan fuli utuh ataupun ditumbuk. Pemanfaatan daging buah pala setelah diambil biji dan fulinya masih sangat terbatas, salah satunya adalah dengan diolah menjadi squash buah pala. Sementara konsumsi squash buah pala masih cukup rendah sehingga perlu memperkenalkan lebih lanjut ke masyarakat. Penelitian ini bertujuan untuk mengetahui intensitas atribut mutu sensori squash buah pala dan menguji korelasi antara skor atribut mutu sensori squash buah pala dengan tingkat kesukaan panelis. Berdasarkan usia, panelis dibagi menjadi dua kelompok yaitu panelis berusia tidak lebih dari 30 tahun dan panelis berusia lebih dari 30 tahun. Hasil analisis sensori menunjukkan bahwa atribut mutu penampakan squash buah pala sangat menentukan tingkat kesukaan panelis. Terdapat hubungan korelasi negatif antara respon skor penampakan (banyaknya endapan) dengan respon hedonik penampakan squash buah pala. Hal ini menunjukkan bahwa semakin banyak endapan pada squash buah pala maka penampakan squash buah pala semakin tidak disukai. Hasil uji kesukaan menunjukkan adanya perbedaan selera diantara dua kelompok panelis. Kelompok panelis yang berusia lebih dari 30 tahun cenderung lebih menyukai rasa dan aroma squash buah pala yang lebih kuat, namun tidak demikian halnya pada panelis yang berusia tidak lebih dari 30 tahun.

Uji Penerimaan Konsumen terhadap Mutu Organoleptik Petis Ikan Situbondo dengan Metode Uji Kesukaan Dewi Sarastani; Ima Kusumanti; Cecilia Eny Indriastuti
Bioscientist : Jurnal Ilmiah Biologi Vol 11, No 1 (2023): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v11i1.6984

Fish paste is a local product which is a source of income for coastal communities in Situbondo Regency. Production of fish paste is still dominated by household business scale. In addition to paying attention to chemical and microbiological quality, it is necessary to pay attention to sensory quality to meet the quality and food safety requirementsof the paste. Even, organoleptic quality greatly determines consumer acceptance to buy products. This study aims to determine consumer acceptance of the organoleptic quality of four types of fish paste products produced by producers A, B, C, and D in Situbondo Regency. Testing on consumer acceptance is carried out by sensory testing using the hedonic test method. The sensory parameters tested included: color, aroma, taste, aftertaste, and overall acceptance of the paste. There are 9 hedonic scales used in this test, namely very dislike (1), really dislike (2), dislike (3), rather dislike (4), neutral (5), rather like (6), likes (7), likes very much (8), and likes very extremely (9). The numerical scale (1-9) is processed using ANOVA and Duncan's test. The results showed that the organoleptic quality of the four types of fish paste was rated somewhat neutral (5) to rather like (6). Among the four products, the fish paste D (5.84) and B (5.75) that are most accepted by consumers with characteristics: dark brown paste, the aroma of spices and fish are smelt, the savory taste is felt, the fishy aftertaste doesn't linger in the mouth, and the texture is homogeneous-elastic-soft. While the petis made by producer A got a preference value of 4.92 (ordinary) and the petis made by producer B with a preference value of 5.17 (ordinary).

Improving the quality and safety of fish paste through education and implementation of CPPOB in Situbondo Regency Cecilia Eny Indriastuti; Dewi Sarastani; Ima Kusumanti; Tetty Barunawati Siagian; Brigitta Indah Permata
Community Empowerment Vol 9 No 2 (2024)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.10719

One of the major challenges in maintaining the quality of food products at the micro, small, and medium enterprise (MSME) scale today is meeting food safety standards. Food safety encompasses the entire process from preparing raw materials to production and reaching consumers. However, some MSME players still lack an understanding of food quality and safety standards, which can directly impact product quality and safety. The aim of the community service activities is to gather data and provide an understanding of food safety knowledge. Methods used include data collection, education, focus group discussions (FGD), as well as pre-test and post-test evaluations of members of the Panarukan MSME group in Wringinanom Village, Panarukan District, Situbondo Regency, East Java. The results of this community service activity include data on the business scale, with the majority being micro businesses, as well as an 11.11% increase in food safety knowledge.

Peningkatan Manfaat sebagai Strategi Keberlanjutan Keberadaan Kacang Bogor di Pasar Komersial Sarastani, Dewi
Policy Brief Pertanian, Kelautan, dan Biosains Tropika Vol 6 No 1 (2024): Policy Brief Pertanian, Kelautan dan Biosains Tropika
Publisher : Direktorat Kajian Strategis dan Reputasi Akademik IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agro-maritim.0601.820-825

Keberadaan kacang Bogor di pasar komersial perlu diwujudkan bukan hanya dalam bentuk polong segar, tetapi juga dalam wujud biji kering ataupun tepung biji. Dengan Kemudahan tumbuh di iklim panas dan kering seperti Indonesia, kapasitas produksinya yang tinggi, serta nilai nutritif bijinya membuat tanaman kacang Bogor merupakan tanaman biji-bijian yang sangat potensial untuk diperhitungkan menjadi sumber pangan yang mendukung terhadap ketahanan pangan Nasional dan berkontribusi terhadap ketahanan pangan global. Oleh karena itu dukungan pemerintah di berbagai lini sangat diperlukan, seperti: ketersediaan bibit unggul kacang Bogor, penyuluhan terhadap petani kacang Bogor, sistem distribusi hasil panen, pengolahan polong segar menjadi biji kering dan tepung, serta sistem pemasarannya. Berikutnya diperlukan dukungan terhadap penelitian dasar maupun penelitian terapan untuk peningkatan manfaat lebih lanjut dari kacang Bogor.

Strategi Peningkatan Mutu dan Keamanan Pangan Petis Ikan di Desa Kliensari Panarukan-Situbondo Sarastani, Dewi; Indriastuty, Cecilia Eny; Kusumanti, Ima; Barunawati Siagian, Tetty; Permata, Brigitta Indah
Policy Brief Pertanian, Kelautan, dan Biosains Tropika Vol 6 No 1 (2024): Policy Brief Pertanian, Kelautan dan Biosains Tropika
Publisher : Direktorat Kajian Strategis dan Reputasi Akademik IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agro-maritim.0601.754-758

Strategi yang ditempuh untuk meningkatkan mutu dan keamanan pangan petis ikan dari desa Kliensari-Panarukan diawali dengan melakukan pendataan dan penyuluhan terkait program ”Cara Produksi Pangan yang Baik untuk Industri Rumah Tangga (CPPB-IRT)” kepada para pelaku usaha skala rumah tangga. CPPB merupakan salah satu faktor penting untuk memenuhi standar mutu atau persyaratan keamanan pangan yang ditetapkan untuk pangan menurut Peraturan Kepala Badan Pengawas Obat Dan Makanan Republik Indonesia. Pendampingan secara berkelanjutan diperlukan untuk penerapan CPPB-IRT di unit pelaku usaha. Melalui penerapan CPPB, industri pangan dapat menghasilkan pangan yang bermutu, layak dikonsumsi, dan aman bagi kesehatan. Keberhasilan penerapan CPPB-IRT akan menjadi hal yang memudahkan untuk pemenuhan persyaratan penerbitan SPP-IRT (Sertifikat Produksi Pangan-Industri Rumah Tangga). SPP-IRT merupakan jaminan tertulis yang diberikan oleh Bupati/Walikota cq. Pemerintah Daerah (Pemda) Kabupaten/Kota terhadap pangan IRT di wilayah kerjanya yang telah memenuhi persyaratan pemberian SPP-IRT dalam rangka peredaran pangan IRT. Nomor P-IRT adalah nomor pangan produksi IRTP yang menjadi bagian tidak terpisahkan dari SPP-IRT dan wajib dicantumkan pada Label Pangan. Dengan demikian SPP-IRT merupakan bukti penyampaian komitmen pelaku usaha akan menjamin keamanan, mutu, dan gizi pangan yang diproduksi untuk diperdagangkan dalam kemasan eceran di wilayah Indonesia. Dengan menghasilkan pangan bermutu, aman dikonsumsi, niscaya kepercayaan masyarakat akan meningkat, dan industri pangan bersangkutan akan berkembang pesat.

Korelasi Skor Atribut Mutu Sensori Squash Buah Pala dengan Tingkat Kesukaan Panelis Rianti Dyah Hapsari; Dewi Sarastani; Made Gayatri Anggarkasih; Annisa Kartinawati; Diana Yati; Kautsar Daffa Sudiraharjana; Dinda Marina
Poltanesa Vol 23 No 2 (2022): Desember 2022
Publisher : P2M Politeknik Pertanian Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/tanesa.v23i2.1941

Pala adalah tanaman asli Indonesia yang memiliki nilai ekonomi tinggi. Pala diekspor dalam bentuk biji dan fuli utuh ataupun ditumbuk. Pemanfaatan daging buah pala setelah diambil biji dan fulinya masih sangat terbatas, salah satunya adalah dengan diolah menjadi squash buah pala. Sementara konsumsi squash buah pala masih cukup rendah sehingga perlu memperkenalkan lebih lanjut ke masyarakat. Penelitian ini bertujuan untuk mengetahui intensitas atribut mutu sensori squash buah pala dan menguji korelasi antara skor atribut mutu sensori squash buah pala dengan tingkat kesukaan panelis. Berdasarkan usia, panelis dibagi menjadi dua kelompok yaitu panelis berusia tidak lebih dari 30 tahun dan panelis berusia lebih dari 30 tahun. Hasil analisis sensori menunjukkan bahwa atribut mutu penampakan squash buah pala sangat menentukan tingkat kesukaan panelis. Terdapat hubungan korelasi negatif antara respon skor penampakan (banyaknya endapan) dengan respon hedonik penampakan squash buah pala. Hal ini menunjukkan bahwa semakin banyak endapan pada squash buah pala maka penampakan squash buah pala semakin tidak disukai. Hasil uji kesukaan menunjukkan adanya perbedaan selera diantara dua kelompok panelis. Kelompok panelis yang berusia lebih dari 30 tahun cenderung lebih menyukai rasa dan aroma squash buah pala yang lebih kuat, namun tidak demikian halnya pada panelis yang berusia tidak lebih dari 30 tahun.

Pelatihan Sanitasi dan Higiene pada Karyawan Produksi Beras Organik di Agro Edu Wisata Organik Mulyaharja, Bogor: Sanitation and Hygiene Training for Worker at Organic Rice Production at Mulyaharja Organic Agro Edu-Tourism Anggarkasih, Made Gayatri; Fatimah, Ai Imas Faidoh; Hastati, Dwi Yuni; Febrinda, Andi Early; Adzkiya, Muhammad Agung Zaim; Mariyani, Neny; Trianawati, Mrr. Lukie; Sarastani, Dewi; Hapsari, Rianti Dyah; Suhaima, Nurafi Razna; Fajri, Aulia Irhamni; Salshabila, Lintang Putri; Madania, Kanaya Fatimah; Fidella, Aliya
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 3 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i3.8600

One of the flagship products of Mulyaharja Organic Agro Edu-Tourism (AEWO) is organic rice. Organic rice has very high-quality standards, including cleanliness and food safety. To increase the interest of visitors to the AEWO, organic rice producers must be able to maintain the quality of their products to remain superior to similar products. The process of producing organic rice, from planting to processing, has the potential for contamination from various sources, such as soil, water, equipment, and workers. Training is crucial to align all workers' understanding of the importance of maintaining a sanitary and hygienic work environment. The purpose of this training is to increase awareness, knowledge, and sanitary hygiene practices among workers in organic food production at AEWO Mulyaharja. This training uses an integrated method, namely lectures, demonstrations, and hands-on practice. The training begins with a pre-test and ends with a post-test to measure changes in participants' knowledge and skills. The entire series of community service activities has been carried out successfully. The training focused on sanitation and hygiene in organic rice production has been successfully implemented and had a positive impact on participants. Evaluation results show an increase in participants' knowledge of good sanitation practices in the organic rice production process so that they can produce safe organic rice products for consumption.

Persepsi Konsumen dan Strategi Masuk Pasar untuk Produk Tepung Bumbu Serbaguna Berbasis MOCAF yang Inovatif: Consumer Perception and Market Entry Strategy for a Novel MOCAF-Based All-Purpose Seasoning Hastati, Dwi Yuni; Fajri, Aulia Irhamni; Febrinda, Andi Early; Anggarkasih, Made Gayatri; Trianawati, Mrr Lukie; Fatimah, Ai Imas Faidoh; Sarastani, Dewi; Mariyani, Neny; Adzkiya, M Agung Zaim; Suhaima, Nurafi Razna; Hapsari, Rianti Dyah; Nurwitri, Caecillia Chrismie; Ladystia, Syakilah Nawal; Prananingrum, Disty Isbiyanti
Journal of Integrated Agribusiness Vol 7 No 1 (2025): Journal of Integrated Agribusiness
Publisher : Jurusan Agribisnis, Fakultas Pertanian, Perikanan dan Kelautan Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/jia.v7i1.6270

This study aims to analyze consumer perceptions and preferences regarding a novel all-purpose seasoning based on Modified Cassava Flour (MOCAF) and to formulate an effective market entry strategy. A descriptive quantitative research design was employed, combining sensory evaluations and structured consumer surveys. Sensory evaluation involved 35 panelists who compared the MOCAF-based seasoning with two commercial brands, assessing attributes including taste, aroma, texture, and overall appearance. Results from the consumer survey indicated positive perceptions of the MOCAF-based seasoning, with respondents rating it favorably in terms of taste (74%), aroma (75%), and overall appeal (70%). However, price sensitivity emerged as a significant concern, with approximately 23% of respondents highlighting affordability as an issue. Demographic factors, especially education level and occupation, significantly influenced consumer perceptions. Housewives, in particular, showed greater awareness and familiarity with the product. Based on these findings, an integrated market entry strategy was developed, emphasizing market segmentation, targeting health-conscious households, particularly mothers and homemakers, and positioning the product as a healthier, gluten-free alternative to conventional seasonings. The study further recommends the implementation of educational campaigns, partnerships with influencers, and product sampling programs to enhance product awareness and build consumer trust. This research contributes to the existing body of literature on functional foods, particularly regarding sustainable local food innovations in emerging markets. The results provide practical insights for producers aiming to introduce MOCAF-based products to broader markets.

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