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Pengaruh jenis pemanis erythritol dan stevia terhadap karakteristik fisikokimia, dan sifat fungsional fruit leather kulit jeruk siam – mangga Fahmi Junaidi; Cindi Dwi Hermavita; Rina Rismaya

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4616

Fruit leather refers to a food item obtained by drying pureed fruit in an oven. Typical raw materials used in fruit leather include nutrient-rich tropical and subtropical fruits, high in dietary fiber and vitamin C. This study aims to explore the impact of erythritol and stevia sweeteners on the physic, physicochemical, and functional characteristics of siam-mango orange peel fruit leather. The study employed a factorial complete randomized design (CRD) with two factors: (1) the treatment of the ratio of citrus peel and mango fruit with concentrations of JM1 (50%: 50%), JM2 (40%: 60%), JM3 (30%: 70%), and JM4 (20%: 80%), and (2) the type of sweetener, specifically erythritol (28%) and stevia (5%). The testing parameters included physical characteristics such as texture and color, chemical characteristics such as moisture, ash, protein, fat, and carbohydrate content, as well as functional properties including vitamin C, reducing sugar, antioxidant, and dietary fiber. According to physicochemical testing, the optimal treatment was achieved using a combination of JM2G2 orange peel 10% and manga 90% (JM2) along with Stevia sweetener type (G2). The physicochemical analysis revealed that the moisture content was 14.52%, ash was 0.933%, protein was 3.73%, fat was 2.875%, and carbohydrate content was 77.945%. As well as analyzing the physical properties and functional effects of food on texture content, this study measured total color value, vitamin C, reducing sugar, and antioxidant activity (IC 50). The results showed that the values for each were 3.5, 49, 13.675%, 27.215%, and IC 50 value: 76.02, respectively. The utilization of erythritol and stevia sweeteners has been shown to impact the quality of fruit leather.

Effect of Stevia and Erythritol on Sensory, Microbiological, and Physicochemical Characteristics of Black Glutinous Rice Cookies Sulistyawati, Eko Yuliastuti Endah; Rismaya, Rina; Fauziyyah, Athiefah; Ulfah, Mutiara
Journal of Applied Agricultural Science and Technology Vol. 8 No. 3 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i3.204

Cookie is a popular and well-liked food but is high in calories and low in fiber. Replacing sugar by artificial sweeteners in cookies is expected to reduce the calorific value of cookies. This study aimed to evaluate the effect of adding artificial sweeteners on the physical, sensory, microbiological characteristics, and functional benefits of cookies. A completely randomized design with sweeteners (stevia and erythritol) and concentrations (0.2%, 0.4%, and 0.5%) was used. The results showed that stevia and erythritol had significantly affected all test parameters, except in the mold/yeast parameters of cookies. The adding of stevia and erythritol significantly decreased L*, a*, b*, hedonic scores, caloric values, dietary fiber contents, total microbial values but significantly increased hardness and antioxidant capacities (IC50) of final cookies. All sensory ratings of the sucrose and formulated cookies were >3 points, which demonstrated that stevia and erythritol can be sugar replacers that can reduce calorie cookies. The findings can guide in the reformulation of low-calorie, high-fiber, and non-gluten cookies.

In Vitro Evaluation of the Antibacterial Effect of Virgin Coconut Oil Against Pseudomonas aeruginosa Associated with Folliculitis Hati, Futi Kusuma; Rismaya, Rina; Aurellia, Dema Griseldis
Jurnal Riset Sains dan Kimia Terapan Vol. 11 No. 1 (2025): Jurnal Riset Sains dan Kimia Terapan, Volume 11 Nomor 1, Juni 2025
Publisher : Program Studi Kimia Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JRSKT.111.05

Virgin Coconut Oil (VCO) is a pure coconut oil rich in lauric acid, giving it potential antibacterial properties. Previous studies have successfully produced a VCO using a combined fermentation and enzymatic method with Neurospora sitophila, Lactobacillus plantarum, and papain. Nevertheless, further investigation is required to determine the antibacterial efficacy of the VCO against Pseudomonas aeruginosa, a bacterium responsible for folliculitis. This study analyzed of the antibacterial activity of VCO and Hydrolyzed Virgin Coconut Oil (HVCO) against P. aeruginosa in vitro. VCO is obtained by fermenting coconut milk using N. sitophila, L. plantarum and papain, then VCO undergoes hydrolysis with the aid of Lipozyme TL IM to yield HVCO. Inhibition zone assays were conducted to assess the antibacterial activity of 100% VCO and HVCO at varying concentrations of 25%, 50%, and 100%. The largest inhibition zone was shown by 100% HVCO (9.5 ± 0.3 mm in diameter), which was statistically significantly different from the control, ampicillin trihydrate. The data suggested that HVCO has enhanced antibacterial effectiveness against P. aeruginosa, compared to VCO. This increased activity is attributed to its higher free fatty acids and monolaurin content.

Mozzarella Cheese Processing Training for Farmers in Tonjong Village, Tajurhalang District, Bogor Regency Rismaya, Rina; Noviyanti, Rinda; Ulfah, Mutiara; Nadia, Lula; Maulida, Iffana Dani; Wicaksana, Bayu Eka; Susilo, Adhi
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 1 No. 2 (2024): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v1i1.9475

One of the main problems faced by farmers in Tonjong Village, Tajur Halang Regency, Bogor is that the selling price of pure milk in 1 liter is quite low. Public knowledge regarding processing technology to increase product added value is still low, which is the reason farmers sell pure milk directly. This community service training aims to determine the effect of processing pure milk into mozzarella cheese on increasing community knowledge and skills. This increase in knowledge was measured using a one group pretest posttest design which was carried out in a prametric analysis using a paired sample t-test to see the difference in the mean scores. This training activity was given to 10 people in the community around the cattle farm in Tonjong Village who had an age range of 26-70 years and had the last education from elementary to high school. The results of this training community service indicate that there is a significant effect of giving on increasing community knowledge as evidenced by the significantly different pretest (68%) and posttest (87%) values (p <0.05). The expected results of community service can be implemented independently by breeders to increase the added value of dairy products through the processing of mozzarella cheese.

Pengaruh jenis pemanis erythritol dan stevia terhadap karakteristik fisikokimia, dan sifat fungsional fruit leather kulit jeruk siam â€“ mangga: The effect of erythritol and stevia sweetener types on physicochemical characteristics, and functional properties of fruit leather siam orange peel - manga Junaidi, Fahmi; Hermavita, Cindi Dwi; Rismaya, Rina
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 1 (2024)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4616

Fruit leather refers to a food item obtained by drying pureed fruit in an oven. Typical raw materials used in fruit leather include nutrient-rich tropical and subtropical fruits, high in dietary fiber and vitamin C. This study aims to explore the impact of erythritol and stevia sweeteners on the physic, physicochemical, and functional characteristics of siam-mango orange peel fruit leather. The study employed a factorial complete randomized design (CRD) with two factors: (1) the treatment of the ratio of citrus peel and mango fruit with concentrations of JM1 (50%: 50%), JM2 (40%: 60%), JM3 (30%: 70%), and JM4 (20%: 80%), and (2) the type of sweetener, specifically erythritol (28%) and stevia (5%). The testing parameters included physical characteristics such as texture and color, chemical characteristics such as moisture, ash, protein, fat, and carbohydrate content, as well as functional properties including vitamin C, reducing sugar, antioxidant, and dietary fiber. According to physicochemical testing, the optimal treatment was achieved using a combination of JM2G2 orange peel 10% and manga 90% (JM2) along with Stevia sweetener type (G2). The physicochemical analysis revealed that the moisture content was 14.52%, ash was 0.933%, protein was 3.73%, fat was 2.875%, and carbohydrate content was 77.945%. As well as analyzing the physical properties and functional effects of food on texture content, this study measured total color value, vitamin C, reducing sugar, and antioxidant activity (IC 50). The results showed that the values for each were 3.5, 49, 13.675%, 27.215%, and IC 50 value: 76.02, respectively. The utilization of erythritol and stevia sweeteners has been shown to impact the quality of fruit leather.

Identification of the Effect of Water Stress on Yield Production and Evaluation of the Nutrient Content of Garut Tubers and Flour Muhammad Khalimi; Rina Rismaya; Sutrisno Sutrisno
Journal of Global Sustainable Agriculture Vol 4, No 1 (2023)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v4i1.6954

Arrowroot tubers (Maranta Arundinace L.) are a tuber plant that has potential as a source of carbohydrates. Arrowroot tuber plants have the potential to adapt well to various environmental conditions including water stress. The aim of this research was to identify the effect of water stress on yield production (number, weight, length and diameter) and evaluate the nutritional content of arrowroot tubers. This research used a Completely Randomized Design (CRD) with 7 water stress treatments, namely (P1) 15 days of waterlogging, (P2) 10 days of waterlogging, (P3) 5 days of waterlogging, (P4) daily watering, (P5) watering every 5 days, (P6) watering every 10 days, and (P7) watering every 15 days which was repeated in 2 experimental repetitions and 2 measurement repetitions. The results of the research showed that there was no decrease in yield in treatments P1 to P3, however in treatments P6 and P7 there was a difference in the yield of lower tuber weight compared to the daily watering treatment (P4) and the once every 5 days watering treatment (P5). Treatment The results of proximate analysis of arrowroot tubers with the best yield production (P5) showed that the water, ash, fat, protein and carbohydrate content of fresh tubers were respectively 69.82%, 1.47%, 0.21%, 0, 45% and 28.15%, while arrowroot flour is 2.28%, 4.77%, 0.33%, 1.47% and 91.16%. The results of this research provide information that arrowroot plants can be planted on land that has the potential to be flooded during the arrowroot growing season, but arrowroot plants require sufficient water to optimize their production. The high carbohydrate content of arrowroot tubers reflects its potential as an alternative food source to replace wheat and rice.

Pelatihan Pembuatan Aneka Pangan Olahan Berbasis Tepung Ganyong dan Bunga Telang di Desa Cikondang : Pelatihan Pembuatan Aneka Pangan Olahan Berbasis Tepung Ganyong dan Bunga Telang di Desa Cikondang Adhi Susilo; Rina Rismaya; Hari Hariadi; EkoYuliastuti Endah Sulistyawati; Athiefah Fauziyyah; Kartika; Wulan Rahmatunisa; Siti Aisah
Altifani Journal: International Journal of Community Engagement Vol. 5 No. 2 (2025): Altifani Journal: International Journal of Community Engagement
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v5i2.549

The Cikondang Village community, Hantara District, Kuningan Regency, still relies on the use of natural resources to improve the economy of its people. The forest area in this village produces ganyong tubers (Canna discolor) and butterfly pea flowers (Clitoria ternatea) which have not been optimally utilized. To improve the economy of the Cikondang Village community, a dissemination program was carried out in the form of training in making snack bars, food bars, and brownies made from ganyong flour and butterfly pea flowers. The implementation method includes socialization, training, technology introduction, mentoring, and monitoring and evaluation for the sustainability of activities. The data analysis method used in this community service activity is a one group pretest-posttest design which is analyzed non-parametrically using the Wilcoxon test with a significance level of 0.05 to evaluate the difference between the treatment before and after the training. The training program attended by 19 Cikondang villagers showed a significant increase in knowledge based on a pretest value of 58.23% and a posttest of 90.35%. The results of this training are expected to be implemented to present a more diverse and nutritious menu, both for family consumption and for marketing to consumers. Thus, Cikondang Village can become an economically and socially independent village.

Pendampingan Pengurusan Izin Edar SPP-PIRT dan Sertifikasi Halal Pelaku Usaha Mikro dan Kecil di Desa Situ Udik Rina Rismaya; Dewi Juliah Ratnaningsih; Iffana Dani Maulida; Eko Yuliastuti Endah Sulistyawati; Elizabeth Novi Kusumaningrum
Altifani Journal: International Journal of Community Engagement Vol. 6 No. 1 (2026): Altifani Journal: International Journal of Community Engagement
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/altifani.v6i1.1594

Lack of knowledge and information; limited resources; the stigma of complicated procedures and lengthy application processes; and expensive financing are factors causing most micro and small enterprise (MSE) products in Situ Udik Village to not have distribution permits for Home Industry Food Production Certificates (SPP-IRT) and halal certification. This condition causes these MSE products to struggle to compete in the market and is limited in reaching a wider market. This community service program aims to determine the effect of providing training and assistance in processing SPP-IRT distribution permits and halal certification on increasing the knowledge and legality of MSE partner businesses in Situ Udik. This community service activity is carried out through several stages, including socialisation, training and assistance, and monitoring and evaluation stages. This community service activity was attended by 15 MSE partners in Situ Udik Village, Cibungbulang District, Bogor Regency. The results of this community service show that the provision of training and mentoring has been proved to significantly increase the knowledge of MSE partners as evidenced by an increase in the average pretest score (74.5%) compared to the posttest score (82.5%), and there are as many as 13 Situ Udik MSE partners who successfully obtained SPP-IRT distribution permit certificates and halal certificates. With this community service, it is hoped that it can help Situ Udik MSE actors in improving product quality and safety, so that they have competitiveness in the market and a wider market reach

Pengaruh Substitusi Tepung Kacang Koro dan Tepung Ganyong terhadap Karakteristik Sensori dan Kimia Cookies Putri, Sosa Novinuryani; Rismaya, Rina
Teknotan: Jurnal Industri Teknologi Pertanian Vol 20, No 2 (2026): TEKNOTAN, Agustus 2026
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol20n2.10

Cookies merupakan produk kue kering yang cukup digemari masyarakat dengan karakteristik tekstur yang renyah dan tidak terlalu padat ketika dipatahkan. Tantangan dalam pengembangan cookies berbasis tepung kacang koro dan tepung ganyong sebagai bahan pengganti tepung terigu adalah mencapai tekstur renyah dan karakteristrik sensori yang disukai. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung kacang koro dan tepung ganyong terhadap karakteristik sensori dan kimia cookies. Penelitian ini menggunakan rancangan acak lengkap dengan perlakuan kombinasi tepung koro dan tepung ganyong yang berbeda yaitu (0%:100%; 25%:75%; 50%:50%; 75%:25%; 100%:0%) dengan perlakuan kontrol terigu 100%. Pengujian karakterisrik kimia yang meliputi kadar air, kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat dilakukan terhadap cookies terbaik dan cookies kontrol (terigu 100%). Hasil penelitian ini menunjukkan bahwa substitusi tepung kacang koro dan tepung ganyong berpengaruh signifikan dalam menurunkan tingkat kesukaan panelis pada keseluruhan atribut sensori, kadar lemak dan karbohidrat, namun secara signifikan meningkatkan kadar air, kadar abu, dan kadar protein. Formula terbaik berdasarkan nilai kesukaan pada keseluruhan atribut sensori yang diuji (F2) memiliki kadar air, kadar abu, kadar protein, kadar lemak, dan kadar karbohidrat secara berturut-turut adalah 11,60%, 2,35%, 10,69%, 22,07%, dan 53,11%. Meskipun kualitas sensori cookies pelakuan lebih rendah dibandingkan cookies kontrol, cookies tepung kacang koro dan tepung ganyong memiliki nilai tambah pada kandungan protein yang lebih tinggi 66,25% dibandingkan kadar protein cookies kontrol.

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