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All Journal Jurnal Teknologi Dan Industri Pangan Agrointek Jurnal Pangan dan Agroindustri Jurnal Sains dan Teknologi Pangan Jurnal Penelitian Pendidikan IPA (JPPIPA) AGRITEKNO, Jurnal Teknologi Pertanian Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Journal of Tropical AgriFood Journal of Food and Culinary Jurnal Abdi Insani Madaniya Jurnal Sains dan Edukasi Sains SEMAR International Journal of Community Service Jurnal Pengabdian Masyarakat Teknologi Pertanian Magistrorum et Scholarium: Jurnal Pengabdian Masyarakat Jurnal Pendidikan dan Pengabdian Masyarakat Science Technology and Management Journal (STMJ)
Karina Bianca Lewerissa
Universitas Kristen Satya Wacana
Religion Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Public Health Social Sciences Other

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Pengaruh konsentrasi karagenan di dalam pembuatan nori daun binahong (Anredera cordifolia) Karina Bianca Lewerissa; Sarlina Palimbong; Melinia Anggraini
AGROINTEK Vol 18, No 4 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i4.20109

Abstract

Nori is a sheet-shaped snack generally made from Porpyra red seaweed, which is not found in Indonesia. Meanwhile; the binahong plants (Anredera codifolia) are spread through out Indonesia. Binahong leaves are consumed without further processing. Binahong leaves are potential functional food, as they are rich in nutrient. They are high in vitamin A, and vitamin C. They also contain some protein, and fat.  However, binahong leaves have bitter taste and unfavored flavor. In this study, binahong leaves were processed into nori with various concentrations of carrageenan. The concentrations of added carrageenan were 1, 2, and 3 %.  The psychochemical properties of the resulting products were tested by proximate analysis and sensory tests. The result showed that the addition of carrageenan had no significant effect on water, protein, fat, and carbohydrate contents. However, it had significant difference on ash content.  Sensory testing showed that there was no significant difference between treatments in terms of appearance, taste, aroma, texture, and overall assessment.
Inovasi Cookies dan Cokelat Berbasis Keripik Tempe Bagi Warga PKK Desa Drono Klaten Mawarno, Binardo Adi Seno; Lewerissa, Karina Bianca; Umiyati, Nurhalimah
Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Vol 8, No 2 (2025): Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstormin
Publisher : Politeknik Harapan Bersama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30591/japhb.v8i2.8277

Abstract

PKK Desa Drono, Kabupaten Klaten, Jawa Tengah memiliki sekelompok warga yang berprofesi sebagai perajin keripik tempe. Sayangnya, tidak semua hasil produksi selalu habisdi pasaran. Seiring dengan lamanya penyimpanan, maka keripik tempe akan mengalami penurunan mutu seperti tekstur yang tidak renyah dan mulai tidak utuh (hancur). Olehkarenanya, perlu adanya pemanfaatan keripik tempe menjadi produk samping yang juga bernilai ekonomi tinggi sekaligus dapat diterima pasar segala usia. Inovasi kue kering berupacookies dan cokelat keripik tempe dilakukan dalam kegiatan pengabdian masyarakat kepada ibu-ibu PKK Desa Drono. Tahap kegiatan meliputi penyuluhan tentang inovasi pangan,pembuatan produk kue kering dan cokelat menggunakan keripik tempe produksi warga serta evaluasi produk dan kegiatan melalui pembagian kuesioner di akhir sesi. Masyarakat sasaran terlihat antusias dalam praktik pengolahan serta menilai bahwa kegiatan memberikan manfaat berupa tambahan pengetahuan dan ketrampilan dalam inovasi produk berbasis keripik tempe. Kegiatan diakhiri dengan evalusi produk sekaligus melakukan penghitungan Harga Pokok Penjualan (HPP) sebagai langkah awal masyarakat sasaran menindaklanjuti programpengabdian kepada masyarakat ini. Sebanyak 88% peserta puas dengan kegiatan yang dilakukan sehingga dalam jangka panjang, inovasi olahan keripik tempe dapat menjadi produkkomersial untuk meningkatkan perekonomian masyarakat.
Formulasi Es Krim Nabati Berbasis Sari Kedelai dan Sari Sorgum dengan Pengental Xanthan Gum Mawarno, Binardo A S; Lewerissa, Karina B
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.30

Abstract

The trend of low-fat consumption is not only limited to main meals, but also to desserts. Ice cream, which is usually made from milk, is replaced by plant-based ingredients that have low fat content but high protein such as soybean juice and sorghum juice. The purpose of this study was to obtain the best plant-based ice cream formulation with the ratio of soybean juice and sorghum juice and the use of xanthan gum as a stabilizer. The method in this study was a completely randomized design with two treatments, namely three ratios of soybean juice and sorghum juice (30:70; 50:50; 70:30) and two concentrations of xanthan gum (0.3% and 0.5%). Physical quality parameters observed were overrun and melting time, chemical quality parameters were proximate and sensory quality parameter which were taste, aroma, texture and overall acceptance. The three best treatments were then analyzed for functional value in the form of total phenolics, flavonoids and antioxidant activity. Statistical analysis used One Way ANOVA with Duncan's difference test. The results showed that the ratio of soybean juice and sorghum juice and the concentration of xanthan gum had a significant effect on physical, chemical and sensory parameters. Ice cream with a ratio of 30:70 and a concentration of 0.3% xanthan gum produced the highest overrun value of 39.71% but the longest melting time was obtained in the treatment of a ratio of 50: 50 and 0.5% xanthan gum concentration of 1005.98 seconds or 16.77 minutes. Based on functional analysis, the highest total phenolics, flavonoids and antioxidant activity were obtained in the ice cream treatment of soybean juice and sorghum juice 50:50 with the addition of xanthan gum as much as 0.5% as a stabilizer.
PENGUJIAN NESS-APP UNTUK DETEKSI SARANG BURUNG WALET TESTING OF NESS-APP FOR DETECTING SWIFTLET NESTS Parhusip, Hanna Arini; Trihandaru, Suryasatriya; Indrajaya, Denny; Hartomo, Kristoko Dwi; Lewerissa, Karina Bianca; Mahastanti, Linda Ariany
Jurnal Abdi Insani Vol 11 No 4 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i4.1786

Abstract

This article discusses the development and testing of the Ness-App application, designed to detect and assess the quality of swallow nests effectively and efficiently. The main issue addressed is the difficulty in determining the quality of swallow nests through photos or videos in buying and selling transactions. The purpose of this research is to develop an Android application using object detection technology to assist PT. Waleta Asia Jaya in assessing the quality of swallow nests. The method used involves creating an object detection model using Convolutional Neural Network (CNN) and SSD MobileNet architecture. The results indicate that the Ness-App application can improve transaction efficiency and quality, providing a better understanding of swallow nest conditions for collectors and farmers. In conclusion, Ness-App supports digitalization and technological advancement in the swallow nest industry by providing an effective tool for quality assessment and accelerating the transaction process.
PELATIHAN OLAHAN TEMPE BAGI WARGA PKK DESA DRONO, KLATEN Lewerissa, Karina Bianca; Mawarno, Binardo Adiseno
Jurnal Abdi Insani Vol 11 No 4 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i4.2143

Abstract

Drono Village, Klaten Regency, Central Java, has the potential as a tempe-producing center. Unfortunately, the skills possessed by tempeh artisans are still limited, and they can only make tempeh withouth further processing diversification. Community Service Activities (PkM) are aimed at PKK members who are tempeh artisans to gain knowledge and skills regarding several types of processed tempeh, namely tempeh katsu and tempeh brownies. The activity method was carried out by providing modules several weeks before the training, distributing questionnaires regarding tempeh processing before the activity, carrying out tempeh processing practices, and assessing participants' understanding and satisfaction by distributing surveys. The activity ended with tasting the processed tempeh products that were produced together. Based on the questionnaire distributed, the participants agreed that they had gained additional knowledge regarding tempeh processing. This activity was also considered beneficial, and all participants were satisfied with their community service activities. The PKK community considers this activity essential and can be repeated with other tempeh-processing food training. They also want to apply the knowledge gained as processed products that can be sold or for family consumption.
EDUKASI BAHAN TAMBAHAN PANGAN DAN PRODUK FERMENTASI BAGI PELAKU UKM PANGAN DI SALATIGA Lewerissa, Karina Bianca; Mawarno, Binardo Adi Seno; Palimbong, Sarlina; Sukmana, Andreas Binar Aji
Jurnal Pengabdian Masyarakat Teknologi Pertanian Vol 2, No 2 (2023)
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Salatiga merupakan salah satu kota di Jawa Tengah yang kaya akan ragam kuliner sehingga pernah diusulkan sebagai kota kreatif gastronomi pada tahun 2021. Selaras dengan hal tersebut, maka kualitas Sumber Daya Manusia sebagai pelaku usaha perlu ditingkatkan, salah satunya melalui kegiatan pelatihan dan penyuluhan terkait dengan bidang pangan. Tujuan dari pengabdian kepada masyarakat ini adalah memberikan edukasi mengenai Bahan Tambahan Pangan serta diversifikasi pangan inovatif berupa produk fermentasi kepada para pelaku Usaha Kecil Menengah (UKM).  Metode kegiatan ini berupa ceramah serta diskusi interaktif dan partisipatif peserta yang terdiri dari 33 pelaku usaha bidang pangan di kota Salatiga. Hasil kegiatan menunjukkan bahwa 80% peserta menyatakan peningkatan pengetahuan mengenai jenis, jumlah dan aplikasi BTP dalam pangan dan 90% peserta menyatakan pemahaman tentang proses fermentasi dalam menciptakan inovasi produk. Berdasarkan hasil survey, menunjukkan bahwa 78% peserta amat sangat setuju. 11% sangat setuju, dan 11% setuju bahwa materi yang disampaikan bermanfaat dan dapat diaplikasikan untuk keberlanjutan UKM Salatiga. Saran dari kegiatan penelitian ini adalah perlunya workshop pembuatan produk fermentasi sebagai bentuk pengembangan produk UKM Salatiga.
EFFECT OF BREWING TEMPERATURE AND TIME ON VITAMIN C CONTENT AND ANTIOXIDANT ACTIVITY OF EDIBLE FLOWER INFUSES Pulung Nugroho; Karina Bianca Lewerissa; Francies Seva Gentaarinda
Jurnal Pangan dan Agroindustri Vol. 11 No. 4: October 2023
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2023.011.04.1

Abstract

Dried chrysanthemum, jasmine and butterfly pea are raw materials for dip infused with antioxidant and vitamin C content. This study aimed to determine the effect of temperature and infusion time on vitamin C content and antioxidant activity. A two-factorial design was used with the first factor being the infusion temperature of 30, 50 and 70 °C. The second factor was infusion time of 1, 3 and 5 minute. Vitamin C content was determined by UV spectrophotometric method (Thermo Scientific Genesys 10 S UV), antioxidant activity by DPPH method, and moisture content by moisture analyzer. The optimum results of vitamin C content of dry samples at 30 °C brewing temperature for 3 minutes and 70 °C brewing temperature for 5 minutes was 0.29%. The vitamin C content of the wet flower control at 70 °C for 5 minutes was 0.53%. The optimum antioxidant activity of the dry sample at 50 °C brewing temperature for 3 minutes was 34.61% and that of the fresh flower control at 70 °C brewing temperature for 5 minutes was 94.14%. The moisture content of dried Chrysanthemum was 7.30%, dried Jasmine was 6.25% and dried butterfly pea was 7.24%.
Inovasi Tepung Ferkusi dan Mocaf Red: Inisiasi Pemberdayaan Masyarakat Desa Sumberagung, Kec. Pracimantoro, Kab. Wonogiri Kusumahastuti, Dewi Kurnianingsih Arum; Cahyanti, Margareta Novian; Hartini, Sri; Lewerissa, Karina Bianca; Susilowati; Susilowati, Indah Tri; Dewi, Noviana; Yonggulemba, Jose D Michael; Sari, Iga Permata; Palembanan, Nadia
Jurnal Pendidikan dan Pengabdian Masyarakat Vol. 8 No. 4 (2025): November
Publisher : FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppm.v8i4.10342

Abstract

Desa Sumberagung, Kecamatan Pracimantoro, Kabupaten Wonogiri menghadapi tantangan keterbatasan ekonomi akibat ketergantungan pada penjualan singkong dalam bentuk mentah atau gaplek dengan nilai jual rendah. Program pengabdian kepada masyarakat ini bertujuan untuk memberdayakan Gapoktan Sumberagung melalui penerapan teknologi fermentasi pada singkong dan kulit singkong sehingga menghasilkan produk inovatif berupa FERKUSI (tepung fermentasi kulit singkong) dan MOCAF RED (modified cassava flour berwarna merah). Metode pelaksanaan meliputi sosialisasi, pelatihan, penerapan teknologi, serta penyusunan strategi keberlanjutan dengan melibatkan dosen, mahasiswa, pemerintah desa, dan mitra masyarakat. Hasil kegiatan menunjukkan peningkatan keterampilan masyarakat dalam produksi tepung fermentasi, serta terbentuknya jejaring distribusi melalui BUMDes dan mitra pemasaran lokal. Program ini berkontribusi terhadap peningkatan ekonomi lokal, ketahanan pangan, dan kesehatan masyarakat, serta mendukung pencapaian IKU perguruan tinggi, SDGs (2, 3, dan 12), dan Asta Cita (3 dan 6).
Physicochemical Properties of Yoghurt Analog from Peanut and Soy Milk Dewi Kurnianingsih Arum Kusumahastuti; Karina Bianca Lewerissa; Margareta Novian Cahyanti; Sri Hartini; Rifka Dwi Natalia; Yulia Frida Nugrahani
Jurnal Penelitian Pendidikan IPA Vol 11 No 2 (2025): February
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i2.10058

Abstract

The global demand for plant-based dairy alternatives is driven by health, environmental, and food allergy or intolerance concerns.  This movement has promoted plant-based yoghurts, which are nutrient-rich and non-dairy. This study examines the physicochemical and sensory characteristics of yogurts made from peanut milk and soy milk, both with and without the presence of filler, a prebiotic polysaccharide. Peanut milk yogurt exhibited a greater fat content of 11.2% wb, protein levels at 6.2% wb, and increased viscosity when compared to soy yogurt. However, soy yogurt exhibited elevated microbial loads (1.5 × 10¹¹ CFU/mL) and protein content when supplemented with inulin, suggesting improved fermentation activity. Both yogurts displayed pH levels appropriate for consumption (4.1–4.6), with peanut milk yogurt demonstrating a marginally higher acidity compared to soy yogurt. The addition of filler had a notable effect on the sensory profile, enhancing texture, taste, and overall acceptability for both peanut milk yogurt and soy yogurt. It is noteworthy that filler-enriched peanut milk yogurt exhibited diminished microbial loads and decreased viscosity, probably as a result of unutilized carbohydrate content and the presence of inhibitory metabolites from fermentation. Proximate analysis indicated that peanut milk yogurt has the potential to function as an effective plant-based yogurt alternative, exhibiting quality comparable to soy yogurt. Organoleptic testing revealed a clear consumer preference for formulations supplemented with inulin, resulting in ratings ranging from "like slightly" to "like extremely." This thorough examination offers significant perspectives on the possibilities of legume-based yogurts in addressing the increasing consumer interest in healthy, plant-derived dairy substitutes
Nanopartikel perak (AgNPs) dalam formulasi sabun antibakteri: Tantangan formulasi dan arah riset masa depan Kusumahastuti, Dewi Kurnianingsih Arum; Lewerissa, Karina Bianca; Susanto, Emmanuel Hernanda Yustisia; Wulandari, Gecia Ovi; Sumilat, Sevia Ester
Jurnal Sains dan Edukasi Sains Vol. 9 No. 1 (2026): Jurnal Sains dan Edukasi Sains
Publisher : Faculty of Science and Mathematics, Universitas Kristen Satya Wacana, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/juses.v9i1p36-47

Abstract

Sabun merupakan salah satu produk pembersih yang berperan penting dalam pengendalian mikroorganisme. Penggunaan nanopartikel perak (AgNPs) sebagai agen antibakteri dalam formulasi sabun telah banyak dilaporkan, namun sebagian besar kajian masih berfokus pada sifat intrinsik AgNPs tanpa mempertimbangkan peran sistem sabun sebagai matriks aktif. Artikel ini bertujuan untuk meninjau secara kritis penggunaan AgNPs dalam formulasi sabun antibakteri dengan menekankan aspek formulasi dan relevansi aplikatif. Penulisan review ini menggunakan metode narrative review dengan pendekatan kritis, berdasarkan penelusuran literatur pada basis data Google Scholar, Scopus, dan ScienceDirect terhadap artikel yang dipublikasikan pada rentang tahun 2010–2024. Artikel yang direview diseleksi berdasarkan kriteria inklusi dan eksklusi yang mencakup relevansi terhadap sistem sabun, formulasi berbasis surfaktan, dan evaluasi aktivitas antibakteri, dengan total sekitar 30–40 artikel utama dianalisis secara kualitatif. Hasil tinjauan menunjukkan bahwa kinerja antibakteri AgNPs dalam sabun sangat dipengaruhi oleh interaksinya dengan surfaktan, kondisi pH basa, homogenitas dispersi, serta stabilitas selama penyimpanan dan penggunaan. Review ini mengidentifikasi kesenjangan penelitian utama terkait kurangnya pendekatan formulasi yang rasional, metode uji antibakteri yang aplikatif, serta minimnya kajian keamanan dan dampak lingkungan. Dengan demikian, artikel ini menawarkan kerangka konseptual dan arah riset masa depan untuk pengembangan sabun antibakteri berbasis AgNPs yang lebih efektif, stabil, dan berkelanjutan
Co-Authors Andreas Binar Aji Sukmana Ariany Mahastanti, Linda Binardo Adi Seno Dewi Kurnianingsih Arum Kusumahastuti Djoko Hartanto Dwiki Aditya Santana Francies Seva Gentaarinda Hanna Arini Parhusip Imelda Christina Thehella Harryanto Indah Tri Susilowati Indrajaya, Denny Jubhar Mangimbulude Kristoko Dwi Hartomo Kusumahastuti, Dewi Kurnianingsih Arum Lestari, Desita Natalia Linda Ariany Mahastanti Lydia Ninan Lestario Margareta Novian Cahyanti Margareta Novian Cahyanti Mawarno, Binardo Adi Seno Mawarno, Binardo Adiseno Melinia Anggraini Mentari Wahyu Lestari Noviana Dewi Palembanan, Nadia Pulung Nugroho Rifka Dwi Natalia Sari, Iga Permata Sarlina Palimbong Semuel Sander Erari Seno, Binardo Adi Sri Hartini Sri Hartini Sumilat, Sevia Ester Suryasatriya Trihandaru Susanto, Emmanuel Hernanda Yustisia Susilowati Umiyati, Nurhalimah Wulandari, Gecia Ovi Yonggulemba, Jose D Michael Yulia Frida Nugrahani