Article Per Year (5 Year)
p-Index From 2021 - 2026
1.978
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Dan Industri Pangan PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Integrated Agribusiness Jurnal Abdi Insani Community Empowerment Buletin Poltanesa Bioscientist : Jurnal Ilmiah Biologi Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Policy Brief Pertanian, Kelautan, dan Biosains Tropika
Dewi Sarastani
Program Studi Supervisor Jaminan Mutu Pangan, Sekolah Vokasi, Institut Pertanian Bogor
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Veterinary

Published : 13 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 13 Documents
Search

 1   2 
Uji Preferensi Konsumen Terhadap Karakteristik Organoleptik Minuman Sari Kacang Bogor (Vigna subterranea (L) Verdc.) Sanaya, Dhiyaa; Fitrilia, Tiana; Sarastani, Dewi
Bioscientist : Jurnal Ilmiah Biologi Vol. 13 No. 2 (2025): 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.v13i2.15450

Abstract

This study aims to determine the effect of the ratio of the amount of water on consumer preference on the sensory quality of Bogor bean juice. We employed a Completely Randomized Design (CRD) with one factor and three treatment levels, specifically the addition of 300 mL, 400 mL, and 500 mL of water to 100 grams of Bogor peanut seeds. The analysis performed in this study included sensory quality tests using descriptive methods, consumer acceptance tests with hedonic methods, and chemical quality assessments through proximate analysis of selected Bogor peanut juice drinks. The addition of water to Bogor peanut juice drinks affects consumer preferences regarding color and viscosity, but does not impact their preferences for aroma, taste, or overall assessment. According to the consumer preference tests, the most favored product was the Bogor peanut juice drink made with 400 mL of water. This drink contained 90.45% water, 0.23% ash, 0.21% protein, 1.15% fat, and 8.07% carbohydrates, resulting in an energy value of 43.45 kcal per 100 grams of drink. Bogor peanut juice is being developed as a milk substitute for consumers who are lactose intolerant.
Korelasi Skor Atribut Mutu Sensori Squash Buah Pala dengan Tingkat Kesukaan Panelis Hapsari, Rianti Dyah; Sarastani, Dewi; Anggarkasih, Made Gayatri; Kartinawati, Annisa; Yati, Diana; Sudiraharjana, Kautsar Daffa; Marina, Dinda
Poltanesa Vol 23 No 2 (2022): Desember 2022
Publisher : P3KM Politeknik Pertanian Negeri Samarinda

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

Abstract

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.
PERSIAPAN SERTIFIKASI HALAL DAN IZIN EDAR SEBAGAI UPAYA PENINGKATAN MUTU PRODUK PANGAN DAN KAPASITAS SDM MENUJU UMKM PANGAN UNGGUL DI KELURAHAN MULYAHARJA, BOGOR Fatimah, Ai Imas Faidoh; Suhaima, Nurafi Razna; Trianawati, Mrr Lukie; Anggarkasih, Made Gayatri; Febrinda, Andi Early; Sarastani, Dewi; Hastati, Dwi Yuni; Hapsari, Rianti Dyah; Mariyani, Neny; Adzkiya, M. Agung Zaim; Fajri, Aulia Irhamni; Awaliyah, Aliefya Siwi Handayani Meylani; Sopyan, Arya Rafly Maulana; Musyafa, Farras Zahran
Jurnal Abdi Insani Vol 13 No 1 (2026): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v13i1.3326

Abstract

Mulyaharja Village is one of the areas in Bogor City with numerous small and medium enterprises (SMEs) producing household-scale food products (Industri Rumah Tangga Pangan / IRTP), such as rengginang, chips, jipang cakes, candied fruits, dodol, and various other processed foods. However, most of this food SMEs have not yet obtained business legality in the form of halal certification and distribution permits. This condition requires attention, as business legality is an essential requirement to ensure product quality, safety, and halal integrity, while also enhancing business competitiveness in the market. This community service program aimed to improve SME entrepreneurs’ understanding of halal certification and distribution licensing as part of efforts to enhance product quality and strengthen business capacity. The activity consisted of several stages, including preparation through coordination and discussion, training implementation, evaluation, and follow-up planning. The initial discussion identified relevant topics to ensure that the activities met community needs. The training, attended by 25 food SME owners under the Mulyaharja Bangkit organization, covered materials on halal certification procedures, distribution licensing mechanisms, and evaluation. Participants showed high enthusiasm, and evaluation results indicated an increase in their understanding of halal certification and distribution licensing for food products. The follow-up plan includes mentoring selected SMEs that meet the required criteria and are willing to participate. This program is expected to encourage food SMEs to obtain business legality, ensuring that their products meet quality, safety, and halal standards while improving their competitiveness in the market.
Co-Authors Adzkiya, M. Agung Zaim Andi Early Febrinda Annisa Kartinawati Anton Apriyantono Awaliyah, Aliefya Siwi Handayani Meylani Brigitta Indah Permata Cecilia Eny Indriastuti Dedi Fardiaz Diana Yati Dinda Marina Dyah Hapsari, Rianti Fajri, Aulia Irhamni Fatimah Madania, Kanaya Fatimah, Ai Imas Faidoh Fidella, Aliya Fitrilia, Tiana Hapsari, Rianti Dyah Hastati, Dwi Yuni Ima Kusumanti Imas Faidoh Fatimah, Ai Indriastuty, Cecilia Eny Kautsar Daffa Sudiraharjana Ladystia, Syakilah Nawal Lukie Trianawati, Mrr. M. Agung Zaim Adzkiya Madania, Kanaya Fatimah Made Gayatri Anggarkasih Marina, Dinda Mariyani, Neny Musyafa, Farras Zahran Permata, Brigitta Indah Prananingrum, Disty Isbiyanti Putri Salshabila, Lintang Razna Suhaima, Nurafi Rianti Dyah Hapsari Salshabila, Lintang Putri Sanaya, Dhiyaa Siagian, Tetty Barunawati Soewarno T. Soekarto Sopyan, Arya Rafly Maulana Sudiraharjana, Kautsar Daffa Suhaima, Nurafi Razna Tien R. Muchtadi Trianawati, Mrr Lukie Trianawati, Mrr. Lukie Yati, Diana Yuni Hastati, Dwi