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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Teknologi Pangan Jurnal Ilmiah Pangabdhi Jurnal Sains dan Teknologi Pangan Indonesian Journal of Agricultural Research Food Science and Technology Journal (Foodscitech) BUANA SAINS Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Journal of Functional Food and Nutraceutical PLAKAT : Jurnal Pelayanan Kepada Masyarakat Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences International Journal of Advance Tropical Food (IJATF) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Teknologi Pangan Journal of Science and Social Development
Ulya Sarofa
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Consumer Preference Analysis of Snack Bar Product Attributes in Surabaya Using Conjoint Analysis Method Herdianto, Ferly Wirawan; Yulistiani, Ratna; Sarofa, Ulya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i1.604

Abstract

This study examines consumer preferences for snack bar attributes in Surabaya using the conjoint analysis method. The research aims to identify key product attributes that influence purchasing decisions and provide recommendations for manufacturers to develop healthier snack bar products. Data were collected through a survey of 100 purposively selected respondents. The study analyzed attributes such as flavor, texture, composition, packaging, weight, and price, evaluating 16 stimulus combinations using a Likert scale. The findings indicate that consumers prefer snack bars with a sweet taste, sticky texture, single-pack packaging, a weight of 25 grams, and a price above Rp10,000. Conjoint analysis reveals that price and taste exert the greatest influence on consumer preferences. These insights offer valuable guidance for snack bar manufacturers in optimizing product development and enhancing market competitiveness. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-being SDG 9: Industry, Innovation, and Infrastructure SDG 12: Responsible Consumption and Production
Effect of Salak Seed Flour (Salacca edulis) and Tapioca Flour Addition on the Quality of Chicken Meatballs Ismuning Dinar Rahmani, Ismuning; Sarofa, Ulya; Winarti, Sri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.646

Abstract

The meatballs are a food that all people of various ages favor because they taste good and are nutritious. In this study, chicken meatballs will be made with salak seed flour and tapioca flour. The purpose of this study was to determine the effect of the addition of salak seed flour (Salacca edulis) and tapioca flour on the quality of chicken meatballs and to determine the best treatment for the addition of salak seed flour (Salacca edulis) and tapioca flour on the quality of chicken meatballs that consumers like. This study uses the method of Completely Randomized Design (CRD) factorial pattern consisting of 2 factors, where Factor l is the concentration of salak seed flour consisting of three levels (5%, 10%, and 15%) and Factor ll is the concentration of tapioca flour consisting of three levels (25%, 30%, and 35%). The data from the analysis were processed using Analysis of Variance (ANOVA) to determine the presence of significant differences in each treatment. If there is a significant difference, further tests are carried out with the DMRT (Duncan Multiple Range Test) method at 5%. Chicken meatballs obtained the best treatment results with the treatment of adding the concentration of salak seed flour and tapioca flour (10%: 35%) which produced a yield value of 107.75%, moisture content of 69.56%, fat content of 5.48%, protein content of 15.50%, WHC 18.68%, chewiness (hardness 234.93 N and cohesiveness 0.50 mJ), as well as color (4.20), aroma (4.17), taste (4.03) and texture (3.37). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and Infrastructure
The Effect of Addition and Soaking Duration of Jackfruit Skin Bioadsorbent On the Purification of Used Cooking Oil Pratama, Raka Adi; Sarofa, Ulya; Rosida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.689

Abstract

Used cooking oil that has undergone repeated frying cycles experiences a significant decline in quality due to various degradation processes. The deterioration of fats during frying is primarily caused by the interaction of oil with air (oxidation), prolonged exposure to high temperatures, interaction with food materials, and the presence of burnt residues. Indicators of oil degradation include changes in color, increased viscosity, elevated levels of free fatty acids and peroxides, and a decreased iodine number. Purification of used cooking oil is essential to remove harmful degradation by-products such as water, peroxides, free fatty acids, aldehydes, and ketones. One effective and sustainable method to improve the quality of used cooking oil is adsorption using natural adsorbents. The adsorption process involves mixing the oil with an adsorbent material capable of binding and removing impurities, followed by stirring and filtration. This study aimed to evaluate the effect of adsorbent concentration and soaking time using jackfruit peel—an agricultural waste product—as a low-cost and eco-friendly adsorbent, on the physicochemical properties of used cooking oil. The research utilized a Completely Randomized Design (CRD) with two factors: the concentration of jackfruit peel adsorbent (10%, 20%, 30%) and soaking time (30, 60, and 90 minutes). Data were analyzed using ANOVA, followed by a 5% Duncan Multiple Range Test (DMRT) and the Zeleny method to identify the best treatment combination. The optimal treatment was found to be a 30% adsorbent concentration with a 90-minute soaking time, which significantly improved the quality of the used cooking oil. The results were as follows: color score of 3.75, aroma score of 3.85, clarity score of 4.00, water content of 0.39%, free fatty acid (FFA) level of 0.23%, peroxide value of 7.18 meqO?/kg, iodine value of 66.10 I?/100g, viscosity of 70.33 cP, and a smoke point of 179.20°C. Contribution to the Sustainable Development Goals (SDGs):SDG 12: Responsible Consumption and Production, SDG 3: Good Health and Well-being, SDG 13: Climate ActionSDG 9: Industry, Innovation and Infrastructure
Analysis of Consumer Preferences Toward Frozen Chicken Nugget Products in Surabaya Tri Redyta Febryanti; Ulya Sarofa; Yushinta Aristina Sanjaya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.838

Abstract

Frozen chicken nuggets are processed ground chicken with binding agents and seasonings, coated with breadcrumbs, heated, packaged, and frozen to maintain quality. Increasingly fierce competition between brands requires manufacturers to produce products that meet consumer needs. This study aims to analyze consumer preferences for frozen chicken nugget product attributes using Conjoint Analysis and Multiple Linear Regression. The results show that the attributes most influential on consumer preferences are flavor variants (28.46%), followed by package size (27.92%), price (27.12%), and crumb texture (16.51%), with the highest preference for the original variant, price <Rp20,000, packaging 100–250 grams, and bread crumbs coating. Regression analysis shows that brand, testimonials, availability, packaging design, product image (USP), and advertising have a significant positive effect on purchasing decisions, whereas labels do not. Simultaneously, all variables had a significant effect with a model contribution of 54.4%. The implications of this study indicate that the marketing strategy for frozen chicken nuggets in Surabaya should focus on increasing product availability, strengthening the brand image, and leveraging advertising and testimonials as promotional media. Contribution to Sustainable Development GoalsSDG 9 (Industry, Innovation, and Infrastructure)SDG 12 (Responsible Consumption and Production)SDG 8 (Decent Work and Economic Growth).
Physicochemical and Organoleptic Characteristics of Jelly Drink Produced from Lamtoro Gung (Leucaena leucocephala) Seed Juice, Pineapple Juice, and Kappa Carrageenan Salsabila, Vania Tiara; Sarofa, Ulya; Anggreini, Riski Ayu
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i1.894

Abstract

In this study, jelly drink was produced using lamtoro gung seed juice as a plant-based protein source, proportioned with pineapple juice to enhance aroma and flavor, and kappa carrageenan as a hydrocolloid to form the gel texture of the jelly drink. This study was an experimental research aimed at determining the effects of the proportions of lamtoro gung juice and pineapple juice, as well as the addition of kappa carrageenan, on the physicochemical and organoleptic characteristics of the jelly drink. The study employed a factorial Completely Randomized Design (CRD) with two factors and two replications. Factor I was the proportion of lamtoro gung juice to pineapple juice (60:40, 50:50, and 40:60), while Factor II was the concentration of kappa carrageenan (0.2%, 0.3%, and 0.4%). Data were analyzed using Analysis of Variance (ANOVA) followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The best treatment was obtained from the proportion of lamtoro gung juice to pineapple juice of 40:60 with the addition of 0.4% carrageenan. This treatment exhibited favorable physicochemical and organoleptic characteristics, including moisture content (77.575%), total solids (22.675%), pH (4.69), total soluble solids (21 °Brix), protein content (0.935%), antioxidant activity (63.12%), vitamin C content (17.89%), syneresis (39.345%), viscosity (630), and hedonic scores for color 3.84 (neutral to slightly liked), aroma 3.36 (neutral to slightly liked), taste 3.84 (neutral to slightly liked), and texture 3.84 (neutral to slightly liked). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3 – Good Health and Well-BeingSDG 9 – Industry, Innovation, and InfrastructureSDG 12 – Responsible Consumption and Production
Effect of Sodium Alginate and Coconut Shell Liquid Smoke Concentration on The Characteristics of Restructuring Catfish (Pangasius sp.) Jerky Sarofa, Ulya; Rosida; Damayanty, Deane
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 1 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i1.895

Abstract

Restructuring is the process of recombining crushed materials into new products with the help of binding agent. The use of sodium alginate as a binding agent and the addition of liquid smoke are expected to improve the character of catfish jerky during restructuring. The purpose of this study was to determine the effect of sodium alginate and liquid smoke addition to physical, chemical and organoleptic properties on the quality of restructuring catfish jerky. This study used a Complete Randomised Design factorial pattern with two factors: calcium alginate concentration (0,5%, 0,75%, 1%) and liquid smoke concentration (1%, 2%, 3%). The data obtained were then analysed using analysis of variance (ANOVA). If there were differences, the Duncan multiple range test (DMRT) was carried out. The research results indicate that there was an interaction between the concentrations of sodium alginate and liquid smoke, with each significantly affecting the yield, moisture content, ash content, protein content, and hardness of the restructured catfish jerky produced. Sensory evaluation showed significant effects on texture, taste, and colour parameters, but no significant effect on aroma. Contribution to Sustainable Development Goals (SDGs):SDG 6: Clean Water and SanitationSDG 11: Sustainable Cities and CommunitiesSDG 13: Climate ActionSDG 15: Life on Land
Co-Authors -, Rosida .,, Latifah .,, Rosida .,, Sudaryati A, Syamsul Alfiyatus Sholichah Andre Yusuf Trisna Putra Andriani, Revina Catharina anggreini, riski ayu Ardini, Diza Lailuna Bahrul Ulum Bintang Safir Kelana, Mahatma Cholifah, Milenia Fitria Dadik Raharjo Damayanty, Deane Dedin F Rosida Desimerina, Ranita Dewi Wulandari, Lina Putri Dharmanto, Ernando Setyo Didiek Tranggono DS, Ria Endang Yektiningsih, Endang Enny Karti Basuki Fauzi, Arini Rista Hadi Munarko Handoyo, Ahmad Maulana Fikri Hanum, Eva amelia Reza Hardiani, Esti Harnanda, Melinda Indah Herdianto, Ferly Wirawan Irmawati Irmawati Ismuning Dinar Rahmani, Ismuning Jariyah Kurnianto, M. Alfid Luqman Agung Wicaksono Mardiyah STP Mazidatu Zulfa, Nanda Moh Faizal Muhammad Alfid Kurnianto Nuraini, Farida Prasetyo, Mohammad Rafi Pratama, Raka Adi Prihandayaningsingsih, Nur Cahyani Raharja, Wildan Taufik Rahma, Sania Khoiri Ratna Yulistiani Ratna Yulistyani Ratna, Rawiri Yunia rekapangan, Latifah Rhomadloni, Muchamad Rifky Andri Pratama Rompis, Patricia Febriani Rosano Darmawan, Stefanus Rosida Rosida Rosida Rudi Nurismanto Safa Asy’ari, Aidha Salsabila, Aurellia Salsabila, Vania Tiara Sanjaya, Yushinta Arsitina Sopadeo, Peter Adeye Sri Djajati Sri Winarti Sudaryati Sudaryati Suyuti, Ahmad Syari, Ririef Mutiara Tri Mulyani Tri Redyta Febryanti Unut, Gita Urania, Samii’unida’ Llona Wardhani, Raden Roro Regita Prasetyo Widianti, Erika Yudda Arief Wibowo Yunita Satya Pratiwi Yushinta Aristina Sanjaya Zainal Abidin Achmad Zakaria, Khoirunnisa Zhalila Zhorif, Muhammad Naufal