Article Per Year (5 Year)
p-Index From 2021 - 2026
1.182
P-Index
This Author published in this journals
All Journal InEJ: Indonesian Engagement Journal Jurnal Teknologi dan Mutu Pangan JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat Jurnal Javanica: Jurnal Terapan Agribisnis Jurnal Abdi Negeriku International Journal of Technology, Food and Agriculture Jurnal Ilmiah Teknologi Pertanian Agrotechno
Ade Galuh Rakhmadevi
Politeknik Negeri Jember
Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Social Sciences Other

Published : 7 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 7 Documents
Search

 1 
Pelatihan Pembuatan Cake dengan Subtitusi Tepung Ubi Jalar Ungu Sebagai Upaya Peningkatan Enterpreneurship Skill di Dasa Wisma Anggrek Perumahan Pondok Bondowoso Indah Putu Tessa Fadhila; Nurwahyuningsih Nurwahyuningsih; Ade Galuh Rakhmadevi
JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat Vol. 2 No. 1 (2022): MEI
Publisher : Kadiri University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/jatimas.v2i1.2567

Abstract

Improving people's living standards can be started by increasing human resource skills from an early age. For this reason, additional training is needed for the younger generation in the community. The activity can be carried out in collaboration with various parties, namely with related educational institutions and community organizations such as Dasa Wisma, one of the smallest community organizations. The purpose of the activity was to improve the ability of housewives and young women to make brownies and cookies with the ingredients of purple sweet potato flour substitution so that they are able to develop their abilities as independent business people that can be run from home. The benefits for the participants included the knowledge and skills in processing purple sweet potato into purple sweet potato flour to then be processed into cakes and cookies. The training also inspired the participants the processing purple sweet potato flour into other products such as pudding, cookies, sponge rolls, and others. Peningkatan taraf hidup masyarakat dapat berawal dari peningkatan skill sumber daya manusia sejak dini. Untuk itu, perlu adanya pelatihan tambahan kepada generasi muda di masyarakat. Kegiatan tersebut bisa dilakukan dengan adanya kerjasama dengan berbagai pihak yaitu dengan institusi pendidikan terkait maupun dengan wadah organisasi masyarakat yaitu Dasa Wisma sebagai salah satu organisasi kemasyarakatan terkecil. Kegiatan ini bertujuan memperdalam keterampilan ibu-ibu rumah tangga dan remaja putri untuk membuat brownies dan cookies dengan substitusi tepung ubi jalar ungu sehingga mampu mengembangkan kemampuannya tersebut sebagai salah satu usaha mandiri yang dapat dijalankan dari rumah. Manfaat sangat dirasakan bagi peserta yaitu pengetahuan dan keterampilan dalam mengolah ubi ungu menjadi tepung ubi ungu untuk kemudian dijadikan olahan cake dan cookies serta mengilhami pengolahan tepung ubi ungu menjadi produk-produk lain seperti pudding, cookies, bolu gulung dan lain sebagainya.
Analisis Proksimat dan Antioksidan pada Croissant Fortifikasi Tepung Foxtail Millet (Setaria italica L.) Nadhifah Indis; Yani Subaktilah; Ade Galuh Rakhmadevi; Ahmad Haris Hasanuddin Slamet
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 10 No. 2 (2025): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2025.v10.i02.p03

Abstract

Foxtail millet (Setaria italica (L.)) is a cereal plant that contains important nutrients for the body, including fiber, protein, carbohydrates, fat, antioxidants, iron, calcium, phosphorus, and zinc. This study was conducted to determine the effect of foxtail millet flour substitution in croissant products on the analysis of preferences via hedonic tests, proximate, and antioxidants analysis. The experimental design used a Completely Randomized Design (CRD) with 5 treatment levels and 2 repetitions. The treatment was based on the percentage (%) comparison between foxtail millet flour and wheat flour. The comparison is C1 (0:100), C2 (5:95), C3 (10:90), C4 (15:85), and C5 (20:80). Organoleptic analysis with a hedonic test followed by ANOVA and DMRT at a 95% confidence interval (α = 0.05). Chemical analysis includes proximate and antioxidants. The results of the hedonic analysis are variant C1 to C5, significantly different only in color parameters, for aroma, taste, and texture parameters, not significantly different. The average point results of the hedonic test are 3 and above, this indicates that croissants with foxtail millet flour substitution can be accepted by the panelists. Proximate analysis is significantly different in protein and crude fiber content. The highest protein and crude fiber content in variant C5 is 9.59% (protein) and 3.14% (crude fiber). Croissants with foxtail millet flour substitution have a moderate to high antioxidant activity with IC50 value is 103.26 mg/L. Based on the results, croissants with foxtail millet flour substitution can be accepted as side dishes with high protein, fiber, and antioxidant activity. Abstrak Foxtail millet merupakan serealia yang mengandung nutrisi penting bagi tubuh, diantaranya adalah serat, protein, karbohidrat, lemak, antioksidan, zat besi, kalsium, fosfor, dan zinc. Penelitian ini dilakukan untuk mengetahui pengaruh fortiifikasi tepung foxtail millet (Setaria italica (L.)) pada produk croissant terhadap analisis kesukaan melalui uji hedonic, analisis proksimat, dan antioksidan. Desain eksperimen menggunakan RAL (Rancangan Acak Lengkap) dengan 5 taraf perlakuan dan 2 kali ulangan. Perlakuan berbasis pada perbandingan persentase (%) antara tepung foxtail millet dan tepung terigu. Perbandingan tersebut adalah C1 (0:100), C2 (5:95), C3 (10:90), C4 (15:85), dan C5 (20:80). Parameter yang dianalisis meliputi uji hedonik, proksimat, antioksidan. Uji statistik data dengan ANOVA dan DMRT pada selang kepercayaan 95% (α=0,05). Hasil dari analisis hedonic adalah perlakuan C1 sampai C5, berbeda siginifikan hanya pada parameter warna, untuk parameter aroma, rasa, dan tekstur, tidak berbeda signifikan. Skala hasil uji hedonik yang diperoleh adalah 3 ke atas, hal tersebut menunjukkan bahwa croissant dengan fortifkasi tepung foxtail millet dapat diterima oleh panelis. Analisis proksimat berbeda signifikan pada kandungan protein dan serat kasar. Kandungan protein dan serat kasar yang tertinggi pada perlakuan C5 yaitu 9,59% (protein) dan 3,14% (serat kasar). Analisis antioksidan dilakukan pada perlakuan terbaik, yaitu C5 dan diperoleh hasil sebesar 8,1%. Berdasarkan hasil analisis organoleptik, proksimat dan antioksidan, croissant fortifikasi tepung foxtail millet (Setaria italica (L.)) dapat diterima sebagai makanan pendamping yang baik.
PEMBERDAYAAN UMKM: PELATIHAN DESAIN KEMASAN BAGI UKM ANEKA KERIPIK AIDAA DESA ARJASA, KABUPATEN JEMBER Fawait Afnani; A. Sirojul Anam Izza Rosyadi; Putri Satika Dewi; Putu Tessa Fadhila; Ade Galuh Rakhmadevi; Rasmiyana Rasmiyana
Jurnal Abdi Negeriku Vol 5, No 1 (2026): Jurnal Abdi Negeriku
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/jan.v5i1.84081

Abstract

A packaging design training using Canva was conducted to empower MSMEs, specifically Aneka Keripik Aidaa in Arjasa Village, Jember Regency, by enhancing partners’ visual marketing and digital literacy. The main problem faced by SMEs (small-medium enterprises) Aneka Keripik Aidaa in Arjasa Village, Jember, is traditional product packaging that does not meet modern marketing standards, hindering competitiveness and brand identity. This community service activity aims to empower partners through product packaging design training based on digital technology using the Canva application. The implementation method was carried out through problem screening stages, field observations, brainstorming, technical training, design simulation assistance, and evaluation using pre-test and post-test of questionnaires. The results showed the success of redesigning banana chip product packaging to be more informative, aesthetic, and compliant with food labeling standards. Quantitative evaluation showed a significant increase in participant knowledge (p < 0.05) based on the Paired t-test analysis, with an increase in the average score from 24.0 (pre-test) to 39.0 (post-test). Regarding knowledge demographics, there was a shift from the dominant medium category (86%) to the high category (71%) after training. In conclusion, the training enhanced partners’ digital literacy and visual marketing, strengthening branding and market reach.
Biovalorization of Soy Milk By-product Flour Using Controlled Fermentation: Physical Characteristics Perspective Putu Tessa Fadhila; Ade Galuh Rakhmadevi; Frengky Hermawan Hadi Prasetyo; Rasmiyana Rasmiyana; Putri Satika Dewi
International Journal of Technology, Food and Agriculture Vol. 3 No. 2 (2026): June
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v3i2.6839

Abstract

Okara, a byproduct of soymilk production, contains high dietary fibre (58.6%) but is  underutilized. This study evaluates fermentation as a biovalorization strategy to produce functional okara flour. The novelty lies in comparing spontaneous fermentation with commercial yeast under controlled durations to identify optimal conditions for flour production. Fresh okara was fermented using two commercial yeasts and spontaneous fermentation for 3 and 4 days. The fermented material was dried, milled into flour, and analysed for yield (%), colour (L*, a*, b*, whiteness index), and particle size (µm). The experiment followed a two-factor Completely Randomized Design (CRD), with data analysed using ANOVA and Duncan’s Multiple Range Test (DMRT). Fermentation method and duration significantly affected flour properties. The best treatment was 3-day spontaneous fermentation, producing 11.7% yield with L* = 70.88, a* = 0.338, b* = 11.061, and a whiteness index of 68.82. The flour exhibited a fine particle size of 35.23 µm, indicating good suitability for food applications. These results demonstrate that short-duration spontaneous fermentation can produce okara flour with favourable physical characteristics without requiring commercial starters. This approach provides a simple, cost-effective, and scalable method for developing fibre-rich functional ingredients. Further optimization may enhance quality and expand its application in food products.
Analisis Sifat Fisikokimia dan Sensoris Minuman Bunga Telang (Clitoria Ternatea) Dengan Penambahan Bahan Pemanis Putu Tessa Fadhila; Sinta Dwi Lestari; Ade Galuh Rakhmadevi; Irene Ratri A. S.
Jurnal Javanica Vol. 5 No. 1 (2026): Jurnal Terapan Agribisnis
Publisher : Politeknik Negeri Banyuwangi Jl. Raya Jember km. 13 Labanasem, Kabat, Banyuwangi, Jawa Timur (68461) Telp. (0333) 636780

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57203/javanica.v5i1.2026.37-45

Abstract

Butterfly pea flower (Clitoria ternatea) is an edible flower widely used as a natural food coloring. Its high antioxidant content makes it a potential functional beverage ingredient. However, the drink tends to be bland, requiring sweetener addition to enhance consumer acceptability. This study aims to analyze the effect of various sweeteners on the physicochemical and sensory properties of butterfly pea flower drinks. Treatments included stevia sugar, palm sugar, honey, liquid fructose, white rock sugar, and yellow rock sugar. A completely randomized design with 6 treatments and 3 replications was employed. Results showed the highest viscosity (1.53 cP) in stevia sugar, the highest reducing sugar content (5.25%) in honey, and purplish color (score 2) in stevia, fructose, and white rock sugar treatments. Taste and aroma were moderately perceptible, except in the palm sugar treatment.
Pengaruh Modifikasi Tepung Okara melalui Fermentasi: Perbandingan Metode fermentasi dan Lama Inkubasi terhadap Sifat Fisikokimia: Fermentation Methods and Incubation Time: Their Effects on the Physicochemical Properties of Modified Okara Flour Rasmiyana Rasmiyana; Ade Galuh Rakhmadevi; Frengky Hermawan Hadi Prasetyo; Putu Tessa Fadilah; Putri Satika Dewi
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5883

Abstract

Okara, a by-product of soy milk and tofu production, is rich in fiber but is underutilized. One way to use okara is to convert it into flour for use as an ingredient in cookie production. This research aims to evaluate the effects of fermentation type and duration on the physical and functional properties of okara flour. The research used a Completely Randomized Design (CRD) with two factors: fermentation type (spontaneous, commercial yeast A, commercial yeast B) and fermentation duration (48 and 72 hours). The fermented okara was dried and analyzed for moisture, ash, solubility, and swelling power. The results showed that the type and duration of fermentation had a significant effect (p<0.05) on moisture content, ash content, and solubility, but did not affect swelling power (p>0.05). Fermentation with commercial yeast A for 48 hours (F2W1) yielded the highest solubility (39.87%), while spontaneous fermentation for 48 hours (F1W1) resulted in the lowest  oisture content (0.91%). All treatments produced a moisture content that meets the Indonesian National Standard (SNI) for wheat flour. It can be concluded that fermentation with yeast A and a 48-hour incubation period yields the best profile, as it shows the highest solubility. Consequently, it has the potential to be developed as a raw material for cookie production.
UPSCALING PRODUKSI DAN DIGITAL MARKETING UNTUK PENINGKATAN KAPASITAS PRODUKSI DAN DAYA SAING UMKM KERIPIK PEDESAAN Rasmiyana Rasmiyana; Putu Tessa Fadhila; A. Sirojul Anam Izza Rosyadi; Ade Galuh Rakhmadevi; Putri Satika Dewi
InEJ: Indonesian Engagement Journal Vol. 7 No. 1 (2026): June
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) IAIN Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21154/inej.v7i1.13609

Abstract

UMKM pangan di kawasan pedesaan kerap menghadapi kendala berupa keterbatasan kapasitas produksi, kemasan yang tidak kompetitif, dan pemasaran yang bersifat konvensional. Kegiatan pengabdian ini bertujuan meningkatkan kapasitas produksi dan manajemen pemasaran UMKM Aneka Keripik Aidaa melalui pendekatan Asset-Based Community Development (ABCD) dan Participatory Action Research (PAR). Program dilaksanakan dalam dua tahap: (1) upscaling produksi melalui penerapan teknologi deep frying dan alat spinner; dan (2) perbaikan pemasaran melalui redesain kemasan dan pelatihan digital marketing berbasis media sosial serta marketplace. Evaluasi dilakukan dengan pre-test dan post-test. Hasilnya, rata-rata nilai peserta meningkat dari 28,57 menjadi 100, yang mengindikasikan peningkatan signifikan dalam pengetahuan dan keterampilan. Program ini berkontribusi pada peningkatan efisiensi produksi, kualitas produk, dan perluasan jangkauan pasar. Pengabdian ini menunjukkan bahwa kombinasi teknologi tepat guna dan literasi digital mampu mendorong kemandirian dan daya saing UMKM berbasis komunitas desa. 
Co-Authors A. Sirojul Anam Izza Rosyadi Ahmad Haris Hasanuddin Slamet Dewi, Putri Satika Fawait Afnani Frengky Hermawan Hadi Prasetyo Irene Ratri A. S. Nadhifah Indis Nurwahyuningsih Nurwahyuningsih Putu Tessa Fadhila Putu Tessa Fadilah Rasmiyana Rasmiyana Sinta Dwi Lestari Yani Subaktilah