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All Journal Jurnal Teknologi Dan Industri Pangan Itepa : Jurnal Ilmu dan Teknologi Pangan Prosiding Seminar Biologi 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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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
Pengaruh lama reaksi terhadap karakteristik pati modifikasi kimpul (Xanthosoma sagittifolium) secara asetilasi menggunakan asam asetat Palimbong, Sarlina; Lewerissa, Karina Bianca; Laia, Eirene Putri Cahyani
AGROINTEK Vol 20, No 1 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i1.28873

Abstract

Kimpul (Xanthosoma sagittifolium) tubers containing a lot of starch can be processed into modified starch with better characteristics. Reaction time is one factor determining the characteristics of acetylated modified starch. The purpose of this study was to assess the effect of reaction time on the characteristics of modified starch of kimpul tubers by acetylation using acetic acid. The research used a Simple Randomised Complete Design (CRD) with 3 types of treatment and 3 replications, namely 110 minutes, 115 minutes, and 120 minutes. Data analysis used One Way ANOVA followed by Duncan’s test with 5 % confidence interval. The research began with the extraction of kimpul starch, modification of starch by acetylation, and then testing the degree of substitution, swelling power, solubility, and clarity of the paste. The length of the reaction will increase the degree of substitution (0,2400-0,6460) but tends to decrease the solubility (0,0171-0,0123 %) and clarity of starch paste (0,852-0,915) and produce a stable starch (2,4996-23535 g/g). Acetylated kimpul tuber starch with a reaction time of 110 minutes can be applied as a thickener for liquid food.
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 Laia, Eirene Putri Cahyani 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 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