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All Journal VALENSI Jurnal Pangan dan Gizi Teknotan: Jurnal Industri Teknologi Pertanian Jurnal AGROTEKNOLOGI Abdimas JURNAL ILMU PERTANIAN Agrointek Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian Prosiding Semnastek REKAYASA Jurnal Agroindustri Gravity : Jurnal Ilmiah Penelitian dan Pembelajaran Fisika Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Sains Teh dan Kina INDONESIAN JOURNAL OF ESSENTIAL OIL Chimica et Natura Acta ALCHEMY Jurnal Penelitian Kimia Jurnal Aplikasi Teknologi Pangan EDUFORTECH Empowerment : Jurnal Pengabdian Masyarakat Jurnal SOLMA Jurnal Teknologi Agro-Industri Agrin : Jurnal Penelitian Pertanian Journal of Applied Agricultural Science and Technology Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Aplikasi Teknologi Pangan JURNAL ILMIAH MAHASISWA AGROINFO GALUH JURNAL PENGABDIAN KEPADA MASYARAKAT Jurnal Teknologi Pertanian Andalas Journal of Industrial and Information Technology in Agriculture Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) KAIBON ABHINAYA : JURNAL PENGABDIAN MASYARAKAT Abdimasku : Jurnal Pengabdian Masyarakat BERNAS: Jurnal Pengabdian Kepada Masyarakat Sawala : Jurnal pengabdian Masyarakat Pembangunan Sosial, Desa dan Masyarakat Proceedings Series on Physical & Formal Sciences Industrial Research Workshop and National Seminar Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Journal of Food and Agricultural Product Jurnal Material dan Energi Indonesia Teknologi dan Industri Pertanian Indonesia Prosiding Simposium Nasional Multidisiplin (SinaMu) DEDIKASI : Jurnal Pengabdian Kepada Masyarakat Journal of Business Economics and Agribusiness CERATA Jurnal Kajian Budaya dan Humaniora (JKBH) Journal of Community Empowerment Kimia Padjadjaran
Asri Widyasanti
Program Studi Teknik Pertanian, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

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Application of Edible Coating Based on Oil Palm Derivatives with the Addition of Chitosan to the Quality of Salak Pondoh Fruit (Salacca edulis Reinw var.) Wonosobo during Storage: Aplikasi Edible Coating Berbasis Turunan Kelapa Sawit dengan Penambahan Kitosan Terhadap Mutu Buah Salak Pondoh (Salacca edulis Reinw var.) Wonosobo selama Penyimpanan Permana, Galih; Widyasanti, Asri; Handayani, Wiwik
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 13 No. 3 (2025): December 2025
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2025.013.03.03

Abstract

This study evaluated the effectiveness of edible coating based on oil palm derivatives with the addition of chitosan in maintaining the quality of Pondoh Wonosobo salak fruit during storage. The edible coating is formulated from palm stearin esters (the result of a synthesis reaction) as well as chitosan, carrageenan, GMS, and Tween 80 additives. This study used a completely randomized design (CRD) with two treatments, namely control and coating, and data analysis using descriptive statistics in the form of averages and standard deviations presented in the form of quality change graphs. Salak was coated with a selective coating and/ , stored at room temperature for 12 days, with the observed parameters including weight loss, hardness, total dissolved solids, acidity, vitamin C, and moisture content. The results showed that edible coating was effective in suppressing quality degradation, characterized by lower weight loss (24.1% vs. 48.7% control). The coating treatment also showed a tendency to maintain hardness, total dissolved solids, vitamin C, and moisture content better than controls. This innovation has the potential to extend the shelf life of salak.
Optimasi kondisi proses pengeringan ampas wortel menggunakan RSM dan pemanfaatannya sebagai masker gel peel off Asri Widyasanti; Tiara Namira; Sarifah Nurjanah
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.20431

Abstract

Carrot pulp is a by-product of juice production with a source of pectin and carotene precursors of vitamin A. One way to use carrot pulp is through a drying process, such as convection drying, to produce carrot pulp flour. The purpose of this study was to determine the optimal conditions for drying carrot pulp using a food dehydrator, to determine the characteristics of carrot pulp powder under optimal conditions, and to determine the potential of carrot pulp powder in preparing peel off gel masks. The parameters in this study were moisture content, ash content, and drying yield. In addition, the parameters observed in the optimum carrot pulp flour were color and antioxidant activity. The dryer used was a food dehydrator operating at a temperature range of 45°C to 65°C for a duration of 20 to 26 hours. This research method was an experimental method with optimization using the Response Surface Methodology (RSM) type Central Composite Design (CCD) in the Design Expert 13 application. RSM determined the optimal drying process condition to be 65°C for 26 hours. This condition resulted in a product with a moisture content of 3.033%, an ash content of 5.326% and a drying yield of 11.062%. Carrot pulp flour produced under optimal drying conditions, when formulated into a peel off gel mask preparation, exhibited a drying time of 15-21 minutes.
Aktivitas antioksidan ekstrak bunga telang (Clitoria ternatea L.) dan aplikasinya dalam sediaan serum Selly Harnesa Putri; Hasyyati Nadhilah; Dian Juliadmi; Asri Widyasanti
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.20206

Abstract

The unhealthy lifestyle of Indonesians can increase the amount of free radicals that have an impact on skin health. Free radicals can be prevented by increasing antioxidants derived from telang flower (Clitoria ternatea L.). The purpose of this study was to determine the antioxidant activity and phytochemical screening results of telang flower extract and to determine the effect of adding extract in serum gel preparation. Telang flower extract was obtained through maceration process using 96% ethanol solvent in a ratio of 1:10 for 2x24 hours. Antioxidant activity was tested using DPPH (1,1-diphenyl-2-picrylhydrazil) method. Data analysis was performed using One Way Anova test method followed by Duncan's Multiple Range Test (DMRT) with 95% confidence level. Telang flower extract is positive for flavonoids, saponins, triterpenoids, and tannins with an IC50 value of 53.546 ppm. The IC50 value of serum gel preparations with formulations F0, F1, F2, F3, F4, F5 consecutively amounted to 261.847 ppm, 91.294 ppm, 82.748 ppm, 74.487 ppm, 72.041 ppm, 66.985 ppm. The pH value of the serum gel preparation is in the range of 5.70 - 7.38 with a viscosity value of 581.33 - 1625 mPas and no irritation reaction on the skin. Based on the results of the study, it can be concluded that the higher the concentration of telang flower extract, the higher the antioxidant activity in serum gel preparations.
Pemodelan kondisi hidrodistilasi minyak atsiri jahe merah (Zingiber officinale var. Roscoe) dengan menggunakan Response Surface Methodology Annissa Ramadhanti; Sarifah Nurjanah; Asri Widyasanti; Nurul Ainina
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.18904

Abstract

Red ginger contains volatile components that are essential oils. Essential oils can be obtained through the distillation method. Hydrodistillation is a method of distillation that involves providing direct contact between the materials and water at a high temperature, which is influenced by several factors, including time and the solvent feed ratio (SF ratio). This study aimed to determine the best conditions for high yields and essential oil quality using SNI No. 06-1312-1998 as a reference. The research method used was experimental research, and optimization was carried out using Response Surface Methodology (RSM) with CCD design. The treatments for distillation were time (2 hours, 4 hours, and 6 hours) and solvent feed (SF) ratio (8:1, 10:1, and 12:1). The parameters observed were yield, residual solvent content, specific gravity, refractive index, and acid number. The results showed that the time and SF ratio variables had no significant effect on the yield but had a significant effect on the residual solvent content. The optimization process resulted in a time of 6 hours and a solvent volume of 720 ml (ratio 1:12), yielding 0.14 with a residual solvent content of 3,557%. The characteristics of the essential oils produced were 0.8794 for the specific gravity, 1.473 for the refractive index, and 2.13  for the acid number. Red ginger essential oil met the requirements of SNI ginger oil on the parameters of specific gravity and refractive index.
Pembuatan Lip Balm dengan Penambahan Berbagai Konsentrasi Ekstrak Bunga Mawar Merah (Rosa sp.) Asri Widyasanti; Reza Aldino; S Rosalinda
CERATA Jurnal Ilmu Farmasi Vol 17 No 1 (2026): Cerata Jurnal Ilmu Farmasi
Publisher : Universitas Muhammadiyah Klaten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61902/cerata.v17i1.670

Abstract

Bunga mawar (Rosa sp.) merupakan bunga potong yang memiliki julukan sebagai “Ratu dari segala bunga (Queen of flowers)” yang banyak ditemukan di daerah dataran tinggi dengan udara yang sejuk dan lembab. Bunga mawar memiliki banyak kandungan bioaktif yang bermanfaat salah satunya vitamin C. Proses ekstraksi bioaktif bunga mawar tersebut menggunakan metode Ultrasonic Assisted Extraction (UAE). Ekstrak bunga mawar memiliki banyak potensi sebagai bahan penambahan dalam kosmetik natural. Lip balm merupakan sediaan yang diaplikasikan pada bibir untuk mencegah terjadinya kekeringan dengan meningkatkan kelembaban bibir dengan membentuk lapisan minyak yang tidak dapat bercampur pada permukaan bibir. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan variasi konsentrasi ekstak bunga mawar dalam sediaan lip balm dengan parameter utama SNI 16-4769-1998 (homogenitas, pH, titik lebur) dan parameter pendukung (stabilitas, iritasi, efektivitas kelembaban, hedonik,). Metode penelitian yang digunakan yaitu eksperimental laboratorium dengan menggunakan Rancangan Acak Lengkap (RAL) dengan variasi konsentrasi ekstrak bunga mawar antara lain 0% (F0); 2,5% (F1); 5% (F2); dan 7,5% (F3). Hasil penelitian yang diperoleh bahwa penambahan variasi konsentrasi ekstrak bunga mawar dalam sediaan lip balm dapat meningkatkan kelembaban bibir. Seluruh formula memenuhi parameter utama SNI 16-4769-1998 dan parameter pendukung. Formula F3 merupakan formula terbaik dengan penampakan tekstur yang homogen, pH 5,32±0,04, titik lebur 55,33ºC±0,10, stabilitas baik, tidak mengiritasi kulit, efektivitas kelembaban 58,88%, nilai kesukaan 5 pada uji hedonik.
Premix Based on Taro Flour (Colocasia esculenta) with the Addition of Breadfruit Flour (Artocarpus altilis) Putri Sari; Asri Widyasanti
Journal of Business Economics and Agribusiness Vol. 3 No. 2 (2026): February
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/jbea.v3i2.1078

Abstract

This study aimed to obtain the optimal formulation of a gluten-free waffle premix based on taro flour (Colocasia esculenta) with the addition of breadfruit flour (Artocarpus altilis) and to evaluate its physicochemical characteristics and consumer acceptance. The research was conducted using a Completely Randomized Design with a single factor, consisting of four formulation ratios of taro flour to breadfruit flour, namely 100:0, 75:25, 50:50, and 25:75, with three replications for each treatment. Physicochemical analyses were performed on the waffle premix, including moisture content using the oven-drying method, particle fineness through sieve analysis and fineness modulus determination, and color measurement using a colorimeter based on the CIELAB system (L*, a*, b*). Sensory evaluation was carried out through a hedonic test using untrained panelists to assess color, aroma, taste, texture, and overall acceptance of the resulting waffles. The results showed that differences in flour formulation significantly affected moisture content, particle fineness, and color characteristics of the gluten-free waffle premix (p < 0.05). Moisture content values of all formulations were below the maximum standard for flour-based products, indicating good storage stability. Increasing the proportion of breadfruit flour tended to reduce brightness (L*) and increase yellowness (b*). Based on hedonic test results, the formulation with an equal ratio of taro flour and breadfruit flour (50:50) obtained the highest scores for taste, texture, and overall acceptance. These results indicate that the 50:50 formulation represents the optimal gluten-free waffle premix and has potential for further development as a locally based functional food product.
The Comparison of Food Dehydrator and Intermittent Microwave Drying (IMD) on the Quality Characteristics of Butterfly Pea Flower (Clitoria ternatea L.) Asri Widyasanti; Kaylasari Rhamadani; Syifa Khairunnisa; Vannesa Beatrix
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7926

Abstract

Butterfly pea flower (Clitoria ternatea L.) has high moisture content and heat sensitive anthocyanin pigments, which makes drying method selection critical to maintain product quality. Conventional drying often requires long processing time, while rapid drying may cause quality degradation. This study aimed to compare the effectiveness of food dehydrator and intermittent microwave drying on the moisture content and color characteristics of dried butterfly pea flower. Drying using a food dehydrator was carried out at 65°C for 6 hours, while intermittent microwave drying was performed at 400 W with a heating cycle of 60 seconds on and 60 seconds off for a total of 24 minutes. Moisture content was analyzed using the thermogravimetric method, and color characteristics were measured using a chromameter based on CIE L*, a*, and b* parameters. The results showed that intermittent microwave drying significantly reduced drying time compared to the food dehydrator. The final moisture content obtained using intermittent microwave drying was lower than that of the food dehydrator and met the standard for dried herbal products. Both drying methods caused changes in color, with food dehydrator producing more uniform color, while intermittent microwave drying showed a greater shift toward yellow red tones. These results indicate that intermittent microwave drying is more efficient in moisture removal, while food dehydrator provides better color uniformity. Selection of the drying method should consider the balance between processing efficiency and color quality. Keywords: butterfly pea flower, drying method, moisture content, color characteristics, intermittent microwave drying
OPTIMIZATION OF COFFEE PEEL (CASCARA) DRYING PROCESS CONDITIONS ON COLOR CHARACTERISTICS USING RESPONSE SURFACE MEHTHODOLOGY Asri Widyasanti; Shintya Devita Maharani
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 17, No 1 (2025): Vol. (17) No. 1, April 2025
Publisher : Agriculture Faculty

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

Abstract

Coffee peel, a by-product of coffee beverage production, is an underutilized resource despite its potential health benefits, particularly its antioxidant content. This by-product can be repurposed as a raw material for cascara, a drink made from dried coffee peel. The aim of this research is to determine the optimal drying conditions for cascara production and to analyze the effect of varying temperature and drying time using a food dehydrator on the color parameters L*, a*, and b* of the dried coffee peel. The experimental design includes temperature settings of 40C, 50C, and 60C, and drying durations of 2, 3, and 4 hours. The study employed an experimental approach with optimization using the response surface methodology (RSM) based on a central composite design (CCD), utilizing the Design Expert 13 software. The optimum drying condition for Arabica coffee peel was found to be 60C for 2 hours, resulting in an L* value of 29.36, an a* value of 10.96, and a b* value of 17.30, respectively.
Co-Authors Abdullah Md Zain Abdurrahman Hanif Abdurrahman Hanif Abdurrahman Hanif Ade Moetangad Kramadibrata Ade Moetangad Kramadibrata Ade Moetangad Kramadibrata Adryani Tresna Winaya Afifah Tri Novita Agnes Klarasitadewi AHMAD THORIQ Ahmad Thoriq Ainina, Nurul Akbar Nashrullah, Irsyad Ali Ali Asgar Andhini Rosyana Putri Andita Mega Priantiwi Andita Mega Priantiwi, Andita Mega Anditya Husnul Hasna Anditya Husnul Hasna, Anditya Husnul Angela A. Lasut Angelina Batubara Anisa Yanthy Rahayu Annissa Ramadhanti Arinda Nur Ariva Arinda Nur Ariva Ariq Helmi Naufal Artta Gracia Malau Asep Slamet Septianur Asep Yusuf Aulia, Shofia Az Zahra Azahra Dewanti Galuh Azara, Widya Nugrahani Bambang Nurhadi Boy Macklin Pareira Prawiranegara Budi Rahardjo Chay Asdak Cindy Almas Ramadha Cursor Fadila Dadan Rohdiana David S. Marpaung Devi M Rahmah Devi Maulida Rahmah Dewi, Sinta Ramanda Dhur Rohma Dian Juliadmi Dinda Nuraini Maulfida Dwi Rustam Kendarto Dwiyan Nugraha Efri Mardawati Eka Desti Ramadhanita Ekatama, Novriana Elazmanawati Lembong Endah Wulandari Endah Wulandari Esti Tri Pusparini Fachry Riezqiaputra Ernawan Fajri, Indra Nabil Julian Fani R. Rahmani Farah Sabilla Febriany Farddani, Chintya Listiarsi Fathiyah, Layyina Fauziyah, Rizka Fawaiz, Husni Syamil Febrianti Febrianti Febrianti Febrianti Febriyanti Utami, Elsa Fenty Nur Aisyah Fikriansyah, Irgi Fina Aryadila Fitry Filianty Fitry Fillianty Fridyana Klise Hermiati Ganjar Dianugraha Alam Gefalro, Khalish Gunawan, Fadia Hafizah Hafidz, Athar Zaidan Hafsah Hamidah Hafyyan, Muhammad Harnesa, Selly Hasyyati Nadhilah Haya, Faiza Nasywa Heri Aryadi Herlina Marta Hilda Ayu Aulia Hilman Syaeful Alam Hilmi Lisan Shidqi Huda Nurul Quddus Irene June Sidabutar Isthafa Harits Utami Isti Sulistiani Jayanti Mega Rohani Jayanti Mega Rohani, Jayanti Mega Jeremia Kristian Kaaffah, Hafshah Shihah Kaylasari Rhamadani Khalish Gefalro Kralawi Sita Kurnia, Ina Laily Rizki Safira Lisa Oktavia Br Napitupulu Lita Fitriyani Khairunisa Lubis, Jessie Diorito M. Ade Moetangad Kramadibrata M. Ridwan Rais Maya Irmayanti Melly Indriyani Mery Andriyani Mimin Muhaemin Muhammad Achirul Nanda Muhammad Gilang Ramadhan Muhammad Luthfi Mukhlisin Muhammad Rizky Ramanda Muhammad Ziauddin Arsyad Muharram, Alifiansyah N.P., Sophia Dwiratna Nabila Putri, Sintia Nada Fauziyah Nadiya Sulistiyani Nadya Shita Kemala Najwa Alifah Namira, Tiara Naura Lathifah Jayadi Nedia Cahyati Muchtarina Nedia Cahyati Muchtarina Novira Nurlaily Nugroho, Chrismaria Putri Nunung Nurhaijah Hudairiah Nur Oktavia Benedicta Nuranjani, Farah Nurhanifah Puspitadewi Nurul Ainina Nurul Ainina Nurwijayanti Permana, Galih Pirdani Nur Fitri Prisilia Ratna Setyaningrum Pusponegoro, Annisa Putri Sari Putri, Farinissa Deliana Qurratu’ain, Yona Rachma, Danisa Fathiya Rachma, Dannisa Fathiya Rahmah, Devi M Rangga Novandra Renata Marintan Olivia Resha Nurvabilla Reza Aldino Rifki Amrullah Rini Azharini Rini Nurul Fauziyah Rini Nurul Fauziyah Rizal Anwar Fauzi Rizika Wulandari Rizka Fauziyah Rizky Arini Rizqita Thifal Shalsabilla Rosalinda, s Roshita Ibrahim Ruth Anggia Assyera S Rosalinda S. Rosalinda S. Rosalinda, S. Safira Nurjanah Saniyya Rhomadina Purwanto Sarifah Nurjanah Sarinarulita Rosalinda Saumi Nur Rochmani Selaraswati Fajrin Selly Harnesa Putri Selly Harnesa Putri Septianti, Nur Alifa Shayana Junita Sheila Rizky Nur Hermawan Shintya Devita Maharani Shintya Devita Maharani Silvianur Silvianur Sinta Ramanda Dewi Sita Halimatus Sa’diyah Siti Hajar Siti Hajar Siti Nurhasanah Sophia Dwiratna Sophia Dwiratna N.P. Sophia Dwiratna Nur Perwitasari Sophia Dwiratna, Sophia Souvia Rahimah Sudaryanto Sudaryanto Sudaryanto Zain Sudaryanto Zain Sudaryanto Zain Sudaryanto Zein Syifa Henri Azzahra Syifa Khairunnisa Syifa Unawahi Tati Sukarti Thahira, Aliya Zahra Tiara Namira Tita Rialita Totok Herwanto Tri Halimah Unawahi, Syifa Uswah, Umaya Nur Vannesa Beatrix Vibi Ledianti Vika Nurafni Handayani Wahyu Kristian Sugandi Wiwik Handayani Yona Qurratu’ain Yudha, Welly Kusuma Yudi Sutresna Zahra Dwiandra Arbuana Zahrah Eza Arpima Zaida Zaida Zulkarnain, Ellysa Madina Putri Zumi Saidah ‪Irna Dwi Destiana