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All Journal Agrikultura Teknotan: Jurnal Industri Teknologi Pertanian Agriprima : Journal of Applied Agricultural Sciences Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Sebatik Food Science and Technology Journal (Foodscitech) Jurnal Ilmiah Inovasi J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Abdi Insani Sustainable Environmental and Optimizing Industry Journal Jurnal Kolaboratif Sains Indonesian Journal of Multidisciplinary Science International Journal of Islamic Education, Research and Multiculturalism (IJIERM) Jurnal Akuntansi AKUNESA Journal of Food Engineering Prosiding Seminar Nasional Universitas Serambi Mekkah ASERSI : Jurnal Akuntansi Terapan dan Bisnis Jurnal Indonesia Sosial Teknologi Journal Research of Social Science, Economics, and Management HARENA: Jurnal Gizi International Journal of Technology, Food and Agriculture
Silvia Oktavia Nur Yudiastuti
Politeknik Negeri Jember
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The utilization of Trichoderma viride in Optimising Xylanase Production from Coffee Cherry Processing Waste Nur Yudiastuti, Silvia Oktavia; Handayani, Wiwik; Novita Sari , Elok Kurnia; Wijaya, Rizza; Brilliantina, Aulia; Hasanuddin Slamet, Ahmad Haris
International Journal of Islamic Education, Research and Multiculturalism (IJIERM) Vol 6 No 1 (2024)
Publisher : The Islamic Education and Multiculturalism Foundation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47006/ijierm.v6i1.298

Abstract

The use of enzymes in Indonesia is increasing rapidly and is used in various industries, especially FCMG. One of the enzymes that is widely used is xylanase, which is an extracellular enzyme that can hydrolyze xylan into xylose and xylo-oligosaccharides. This research aims to determine the optimum conditions for the xylanase production process from coffee cherry processing waste (CCPW) using Trichoderma viride through solid fermentation. The research method used was experimental using central composite design (CCD) in Design Expert 13.0 software. The treatment designs used were fermentation times of 24 hours, 48 ​​hours, and 72 hours; and substrate concentrations of 25%, 50%, and 75%. The experimental response analysis design was enzyme activity, protein content, and specific activity. The results of the research show that the optimum conditions for xylanase production are at a substrate concentration of 75% and a fermentation time of 24 hours with a desirability value of 0.742, which produces an enzyme activity value of 36.388 U/mL and a dissolved protein content of 0.494 mg/mL with a specific activity of 73.660. U/mg. The verification results show conformity with the formula predicted by the Design Expert 13.0 software, namely enzyme activity of 36,292 U/mL and protein content of 0.488 mg/mL with a specific activity of 74,369 U/mg
Perhitungan Harga Pokok Produksi dalam Menentukan Harga Jual Tepung Mangga pada CV Wulan Jaya Yudiastuti, Silvia Oktavia Nur; Dharmawan, Tedy; Perdana, Devtian Putera; Budiati, Titik; Wibisono, Yossi; Kusumasari, Findi Citra; Handayani, Wiwik; Ardhiarisca, Oryza
Jurnal Akuntansi Terapan dan Bisnis Vol 4 No 2 (2024): Desember
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/asersi.v4i2.5680

Abstract

Mango is a tropical fruit that is rich in nutrients and has high economic value in Indonesia. Product innovation is important to increase selling value and reduce losses due to market competition. This study aims to calculate the Cost of Goods Produced of mango flour in determining the Selling Price per Kg at CV Wulan Jaya which is a mango producer company. The research method used is descriptive qualitative using quantitative data sourced from primary data. The cost of production of mango flour is Rp57,765 (rounded) plus a markup of 20% and an estimated marketing cost of 10% so that the selling price can be determined at Rp75,100 (rounded). This research emphasizes the importance of cost calculation in production planning and control to improve market competitiveness.
Optimization of Mango Flour Formulation (Mangifera indica L) Arumanis Variety using Response Surface Methodology Silvia Oktavia Nur Yudiastuti; Titik Budiati; Yossi Wibisono; Oryza Ardhiarisca; Findi Citra Kusumasari; Wiwik Handayani; Yesi Indah Dwi Kusuma Hariyanti
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 4 (2024): December 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i4.1334-1343

Abstract

Mango (Mangifera indica L) is one of commodities with high food loss rate due to the characteristics of mango, which is easily spoiled and difficult to store. One of the strategies to reduce mango food loss caused by post-harvest handling is the diversification of mango products. Mango flour can be developed to minimize mango food waste and enhance its added value. This study aimed to determine the optimum formulation for making mango flour. The study used Response Surface Methodology (RSM) type Central Composite Design (CCD) to optimize mango flour yield, using three factors: rice flour concentration (X1: 2 5%), maltodextrin concentration (X2: 2-5%), and tapioca flour concentration (X3: 2-5%). The significance of response was carried out using analysis of variance (ANOVA) at the 95% confidence level (p<0.05). The linear model was the model suggested by software. Model analysis showed that rice flour and tapioca flour concentration significantly affected mango flour yield, while maltodextrin did not have a considerable impact. Based on the results of this study, the optimum conditions in making mango flour were found using rice flour concentration of 4.94%, maltodextrin concentration of 2.25%, and tapioca flour concentration of 4.88% to produce mango flour yield of 20.9578%. Keywords: Mango flour, Optimization, Response surface methodology, Yield.
Analisa Penentuan Harga Pokok Produksi Puree Mangga pada CV Wulan Jaya Ardhiarisca, Oryza; Yudiastuti, Silvia Oktavia Nur; Budiati, Titik; Wibisono, Yossi; Kusumasari, Findi Citra; Handayani, Wiwik
Jurnal Akuntansi Vol 13 No 2 (2025): AKUNESA (Januari 2025) - In Progress
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/akunesa.v13n2.p154-161

Abstract

Penelitian ini merupakan penelitian deskriptif yang dilakukan pada perusahaan mangga, CV Wulan Jaya. Pada proses produksinya, CV Wulan Jaya mengalami kendala di masa panen raya, yakni panen yang melinpah. Solusi yang dilakukan oleh CV Wulan Jaya adalah melakukan diversifikasi produk yakni menjadi puree mangga. Penelitian ini memiliki tujuan untuk menghitung harga pokok produksi (hpp) dari produk puree mangga yang nantinya akan membantu manajemen perusahaan CV Wulan Jaya untuk mempresisikan harga jual puree mangga. Metode dalam menentukan hpp yakni dengan metode full costing. Data dikumpulkan dengan cara wawancara serta dikuatkan dengan data dokumentasi. Selanjutnya dilakukan analisa data yang diikuti dengan penarikan kesimpulan. Kesimpulan dari penelitian ini adalah harga pokok produksi pure mangga per kemasan 5 kg adalah Rp113.347,28 dan jika diasumsikan keuntungan sebesar 20% maka harga jual produk puree mangga adalah sebesar Rp136.016,74. Selanjutnya dilakukan perbandingan dengan harga produk sejenis di pasaran dijual denga harga Rp197.500,00. Produk puree mangga CV Wulan Jaya memiliki kemampuan untuk bersaing dengan produk sejenis di pasaran dengan selisih harga sebesar Rp61.843,26
The Impact of Purple Sweet Potato Flour Substitution on the Physical and Organoleptic Characteristics of Non-flaky Crackers Yudiastuti, Silvia Oktavia Nur; Purnama, Wiwin; Halim, Abdul
International Journal of Technology, Food and Agriculture Vol. 2 No. 2 (2025): June
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v2i2.5111

Abstract

Non-flaky crackers are snacks like biscuits but go through a fermentation process and are not layered. This research aimed to determine the effect of purple sweet potato flour substitution on non-flaky crackers' physical and organoleptic characteristics. This research used a Completely Randomized Design (CRD) method consisting of six treatments and three replications. The treatments are C0 (100% wheat flour), C1 (10% purple sweet potato flour, 90% wheat flour), C2 (30% purple sweet potato flour, 70% wheat flour), C3 (50% purple sweet potato flour, 50% wheat flour). wheat), C4 (70% purple sweet potato flour, 30% wheat flour), C5 (90% purple sweet potato flour, 10% wheat flour). Data analysis used the Microsoft Excel 2010 program, the ANOVA (Analysis of Variance) method, then continued with data processing using IBM SPSS Statistics 25 and continued with Duncan's Multiple Range Test. The research showed that substituting purple sweet potato flour had significantly affected the characteristics and hedonic colour, texture, physical characteristics, and characteristics of cracker products. The best treatment was the C4 iteration of 70% purple sweet potato flour and 30% wheat flour.
INOVASI TEKNOLOGI PIROLISIS UNTUK PENINGKATAN KESEJAHTERAAN PETANI KOPI HUTAN DI DESA KRETEK BONDOWOSO Putri, Resti Pranata; Yudiastuti, Silvia Oktavia Nur; Yossi, Wibisono; Hernowo, Pandit; Handayani, Wiwik; Arumsari, Alif Gita; Halim, Abdul
Jurnal Abdi Insani Vol 12 No 1 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i1.2219

Abstract

The Sejahtera Forest Farmers Group (KTH) was established to improve the welfare of the community in Kretek Village, Taman Krocok Subdistrict, Bondowoso Regency. This KTH manages robusta coffee plantations with an annual yield of 500-800 kg. However, for 11 years, the land has not been fertilized, resulting in decreased soil productivity and coffee bean quality. To address this issue, pyrolysis technology was introduced to utilize coffee husk waste. This technology produces biochar, which can enhance soil fertility, bind pollutants, and reduce greenhouse gas emissions. It also produces liquid smoke that can be used as an antimicrobial agent and food preservative. The goal of this activity is to help the community turn coffee husk waste into a valuable product. The method used is participatory rural appraisal, which includes introducing innovations to process coffee husk waste into biochar and liquid smoke, designing and building the equipment, and conducting hands-on practice involving the Sejahtera KTH members. The results of this community service activity show an increase in the knowledge and skills of forest farmers in making biochar and liquid smoke using pyrolysis technology, from 30% to 90%. Overall, this community service program has fostered enthusiasm for utilizing coffee husk waste and enhanced the cohesion of the Sejahtera KTH.
Coffee cherry processing waste to produce value-added products through clean production biorefineries Yudiastuti, Silvia Oktavia Nur; Handayani, Wiwik; Sari, Elok Kurnia Novita; Wijaya, Rizza; Brilliantina, Aulia; Slamet, Ahmad Haris Hasanuddin
Indonesian Journal of Multidisciplinary Science Vol. 3 No. 3 (2023): Indonesian Journal of Multidisciplinary Science
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/ijoms.v3i3.779

Abstract

Indonesia is the 4th largest coffee-producing country in the world. Coffee cherry can produce 60% CCPW, more than the core product of coffee beans as the main product produced. CCPW contains lignocellulosic material that can be converted into value-added products. This research optimizes the production of xylose and xylanase enzymes as an integrated process with a biorefinery model to increase the added value of CCPW using the Research Surface Methodology (RSM). Enzyme production is carried out using a bioprocess using Trichoderma viride. Xylose production is carried out using the dregs of xylanase production as raw material and xylanase enzymes which are produced in the integrated process. The xylanase and xylose produced are in the liquid phase. The treatment design for xylanase production is substrate concentration and incubation time, while for xylose production it is substrate concentration and xylanase concentration. Based on the optimization conducted, the optimum condition of xylanase production was 75% substrate concentration with an incubation time of 72 hours, which will result in xylanase an enzyme with an activity of 29.275 U/ml with desirability of 99.55%. On the other hand, the optimum condition of xylose production was 12.54% substrate concentration with a xylanase concentration of 4.01%, which will result in 0.53 g/L xylose content with desirability of 94.06%. These findings show that xylose production efficiency can be achieved through integrated two-stage biorefinery production for efficient and sustainable utilization of CCPW.
Optimization of Mango Flour Formulation (Mangifera indica L) Arumanis Variety using Response Surface Methodology Yudiastuti, Silvia Oktavia Nur; Budiati, Titik; Wibisono, Yossi; Ardhiarisca, Oryza; Kusumasari, Findi Citra; Handayani, Wiwik; Hariyanti, Yesi Indah Dwi Kusuma
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 4 (2024): December 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i4.1334-1343

Abstract

Mango (Mangifera indica L) is one of commodities with high food loss rate due to the characteristics of mango, which is easily spoiled and difficult to store. One of the strategies to reduce mango food loss caused by post-harvest handling is the diversification of mango products. Mango flour can be developed to minimize mango food waste and enhance its added value. This study aimed to determine the optimum formulation for making mango flour. The study used Response Surface Methodology (RSM) type Central Composite Design (CCD) to optimize mango flour yield, using three factors: rice flour concentration (X1: 2 5%), maltodextrin concentration (X2: 2-5%), and tapioca flour concentration (X3: 2-5%). The significance of response was carried out using analysis of variance (ANOVA) at the 95% confidence level (p<0.05). The linear model was the model suggested by software. Model analysis showed that rice flour and tapioca flour concentration significantly affected mango flour yield, while maltodextrin did not have a considerable impact. Based on the results of this study, the optimum conditions in making mango flour were found using rice flour concentration of 4.94%, maltodextrin concentration of 2.25%, and tapioca flour concentration of 4.88% to produce mango flour yield of 20.9578%. Keywords: Mango flour, Optimization, Response surface methodology, Yield.
Green Synthesis dan Karakterisasi Nanopartikel Emas (AuNPs) Menggunakan Asam Askorbat dan Iradiasi Sinar UV: Green Synthesis and Characterization Of Gold Nanoparticles (AuNPs) Using Ascorbic Acid And UV Irradiation Putri, Resti Pranata; Yudiastuti, Silvia Oktavia Nur
Jurnal Kolaboratif Sains Vol. 7 No. 2: FEBRUARI 2024
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v7i2.4717

Abstract

Nanopartikel Emas (AuNPs) bersifat inert dan memiliki resistensi tinggi terhadap oksidasi permukaan, sehingga AuNPs memiliki potensi untuk diaplikasikan sebagai bahan dalam kemasan makanan. AuNPs dapat diproduksi dengan cara mereduksi ion Au(III) menjadi nanopartikel emas menggunakan metode green synthesis dengan asam askorbat atau yang lebih dikenal sebagai vitamin C. Dalam penelitian ini, dilakukan investigasi terhadap pengaruh pH dan iradiasi sinar UV terhadap efektivitas reduksi ion Au(III) menjadi AuNPs dengan penambahan asam askorbat. Proses reduksi dilakukan dengan penambahan larutan HAuCl4, pada konsentrasi 0,25 mM, dengan asam askorbat pada konsentrasi 0,75 mM dan berbagai tingkat pH, yaitu 1; 3; 5; 7; 9; dan 11 dalam sebuah reaktor yang dilengkapi dengan lampu UV selama 24 jam. Hasil penelitian ini menunjukkan bahwa asam askorbat secara signifikan meningkatkan reduksi Au(III) di bawah iradiasi sinar UV dengan mencapai kondisi optimum pada pH 3. Hasil karakterisasi AuNPs menggunakan Transmission Electron Microscopy (TEM) dan pola Selected Area Electron Diffraction (SAED) menunjukkan bahwa produk yang terbentuk dari reduksi ion-ion Au(III) dengan asam askorbat di bawah iradiasi UV terdiri dari nanopartikel emas (AuNPs) dengan diameter rata-rata 25,64 nm.
Financial Feasibility Study of Crystalline Xylose Yudiastuti, Silvia Oktavia Nur; Dewi, Syahra Nakita; Handayani, Wiwik; Brilliantina, Aulia; Sari, Elok Kurnia Novita; Wijaya, Rizza; Slamet, Ahmad Haris Hasanuddin
International Journal of Technology, Food and Agriculture Vol. 1 No. 3 (2024): October
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v1i3.5107

Abstract

Xylose is a sugar obtained from breaking down hemicellulose. It is a polysaccharide found in the cellulose fibers of plant cell walls. One example of a plant containing hemicellulose is coffee, especially its waste called Coffee Cherry Processing Waste (CCPW). Its process's 10 L capacity production design was carried out to establish its mini factory. The financial feasibility study of each processing unit was designed. The research method used was quantitative methods. Apart from that, the approach used in this research is descriptive. The test results show that the crystalline xylose sugar processing unit is feasible to develop because the calculation results of the financial feasibility criteria are met with NPV > 0, B/C > 1, IRR 51%, PBP for two months < 5 years, which means the business owner could have returned his capital before the project period ends and BEP Q of IDR 15,565,013.54 while BEP Rp IDR 22,002479.88 was declared feasible because the BEP value was lower than the net income from xylose crystal sugar.
Co-Authors A Halim Agung Wahyono Agung Wahyono Ahmad Haris Hasanuddin Slamet Anissa`u Choirun Anna Mardiana Handayani Arumsari, Alif Gita Brilliantina, Aulia Budiati, Titik Cahyana, Purwa Tri Dewi, Syahra Nakita Dharmawan, Tedy Een Sukarminah Efri Mardawati Ega Nur’aini Fauziah Elly Kurniawati Elly Kurniawati Elok Kurnia Novita Sari Elok Kurnia Novita Sari Febryan Kusuma Wisnu Findi Citra Kusumasari Halim , Abdul Handayani , Wiwik Hariyanti, Yesi Indah Dwi Kusuma Hernowo, Pandit Ismi Lailia Anggita Kusumasari, Findi Citra M.T.A.P. Kresnowati Marsetio - Maudiadwi Arsiwi Novita Sari , Elok Kurnia Nur Itsna Kurniasari Oryza Ardhiarisca Pangestu, Danar Pujo Perdana, Devtian Putera Prasetya Ramadhan Purnama, Wiwin Putri, Aurelia Rosa Azaria Putri, Resti Pranata Qurrota A’yun Mahros Ramadhan, Fadhil Hisyam Resti Pranata Putri Ricky Jadi Rezeqi Rizza Wijaya Rizza Wijaya Rizza Wijaya Rizza Wijaya Roni Kastaman Saiful Anwar SAIFUL ANWAR Subaktilah, Yani Tensiska, Tensiska Titik Budiati Tri Wahyu Saputra Wahyono, Agung Wiwik Handayani Wiwik Handayani Yani Subaktilah Yani Subaktilah Yazid Bindar Yesi Indah Dwi Kusuma Hariyanti Yossi Wibisono Yossi Wibisono Yossi, Wibisono