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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal AGROTEKNOLOGI Pelita Perkebunan Jurnal Teknologi Pertanian agriTECH Heuristic INDONESIAN JOURNAL OF PHARMACY UNEJ e-Proceeding SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Indonesian Food Science and TechnologyJournal Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat JFIOnline Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Food ScienTech Journal International Journal on Food, Agriculture and Natural Resources (IJFANRES) Berkala Penelitian Hayati Jurnal Penelitian Sains dan Teknologi Indonesia Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Yuli Witono
Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember
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Enhancing Product Value through Vegetable Processing Training in Dukuh Mecek Village, Jember District Azkiyah, Lailatul; Witono, Yuli; Dwi Pamujiati, Agustia; Fauzi, Mukhammad; Dwi Masahid, Ardiyan; Salsabila Yusviva, Galuh; Rosiana Yunianto, Gading
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 8 No. 1 (2025): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35568/abdimas.v8i1.5918

Abstract

The Cempakaan Dukuh farmer group in Dukuh Mencek Village, Sukorambi District, Jember Regency, actively cultivates various vegetables. Currently, this farmer group lacks knowledge and skills in processing technology for vegetable-based food products. As a result, their vegetable harvests are mainly sold in fresh form, either directly to consumers or through intermediaries, which keeps their selling prices low. To address this issue, a training program was implemented to enhance the farmers' understanding and skills in processing technology, specifically focusing on creating water spinach jerky and spinach sticks. The training involved several steps: organizing coordination meetings to prepare for the activities, delivering the training materials, facilitating discussions, and providing hands-on practice. Finally, the outcomes of the service were evaluated and reviewed. The results of the training showed that the farmer group was enthusiastic about participating in the community service activities. To evaluate their progress, pre-test and post-test assessments were conducted. The pre-test scores for each question were 56, 32, 54, 48, 40, and 45, while the post-test scores were 87, 83, 86, 80, 75, and 73. The increase in post-test scores indicates a significant improvement in the farmers' ability to utilize technology for processing water spinach jerky and spinach sticks.
Sensory Profile on Robusta Coffee by Rate-All-That-Apply (RATA) Belgis, Maria; Zhafirah Arifin, Thalita; Prameswari, Dayintaguna; Taruna, Iwan; Choiron, Miftahul; Witono, Yuli; Dwi Masahid, Ardiyan
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol. 39 No. 1 (2023)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v39i1.546

Abstract

Coffee flavor strongly influences consumers preference. Geographical location is one factor influencing the flavor of Robusta coffee. Descriptive sensory using RATA was used to differentiate the sensory profiles of several Robusta coffees. Sensomic approach by Principal Component Analysis (PCA) success- fully differentiated Robusta coffee from Jember Regency, East Java, Indonesia. It showed that Robusta from different growing locations has specific sensory characteristics. Robusta coffee from Gunung Malang, Tanggul, and Pakis was characterized by sweet and acid aromas, while coffee from Kemiri was characterized by sweet and sour taste, brown color, bitter aroma, and rough mouthfeel. Meanwhile Sidomulyo I and Sidomulyo II coffees, which were grown near each other and at similar altitudes, have similar characteristics, although the process was different. Both coffees have bitter aftertastes and bodies, burnt aromas, astringent flavors, and high levels of bitterness. In contrast, Robusta Rowosari, Tugusari, and Badean were characterized by low sweetness, sourness, bitter aroma, and rough mouthfeel.
Development of Enzyme Production Technology with Double Protease Immobilization Method (Calotropin and Papain) Witono, Yuli; Masahid, Ardiyan Dwi; Giyarto, Giyarto; Belgis, Maria; Jayanti, Puja Dwi; Wahyuni, Livia
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.37509

Abstract

Abstract—Enzymes are biocatalysts widely applied in agriculture, food processing, chemical industries, and medical fields. Enzymes can be used singly or immobilized within a matrix. However, free enzymes often exhibit lower stability compared to immobilized enzymes. Therefore, this research aimed to evaluate the combined two proteolytic enzymes for extracting protein hydrolysates. The objective was to analyze enzymes' immobilization characteristics using carrageenan and determine the optimal concentration combination. Calotropin and papain were applied at concentrations of 2.5 mL, 3.5 mL, and 4.0 mL, respectively. The analysis parameters included yield, enzyme activity, soluble protein content, specific enzyme activity, stability, and kinetic parameters (Km and Vmax). The results showed that the combined proteases exhibited yields ranging from 44.43% to 48.63%; enzyme activities of 9.23–53.63 U/mL; soluble protein contents of 2.40–2.89 mg/mL; and specific enzyme activities of 3.54–18.62 U/mg protein. The enzymes were maintained stability at temperatures ranging from 30 to 60 °C. The kinetic parameters were determined as Km = 0.0034 g/mL and Vmax = 17.094 U/min. 
Assessing the Influence of Household Food Security Components on the Severity of Nutritional Status among Stunted Children in Jember Regency Rindiani, Rindiani; Tejasari, Tejasari; Witono, Yuli; Suciati, Luh Putu
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.41859

Abstract

Abstract— Stunting remains a persistent public health challenge in agrarian regions, despite their high food production potential. This study examines the influence of household food security dimensions—availability, access, and utilization—on the severity of stunting among children under five in Jember Regency, Indonesia. Using a cross-sectional explanatory design, data were collected from 120 households with stunted children and analyzed using Partial Least Squares–Structural Equation Modeling (PLS-SEM). The results indicate that food access (β = –0.314, p < 0.01) and food utilization (β = –0.278, p < 0.05) have significant negative effects on stunting severity, whereas food availability does not exhibit a direct significant relationship (β = –0.128, p > 0.05). Moreover, food access mediates the effects of both availability and utilization on stunting severity, underscoring its critical role as an intermediary factor. The model accounts for 28.7% of the variance in stunting severity, affirming the multidimensional nature of food security in determining nutritional outcomes. These findings highlight the need for integrated interventions that go beyond food supply to address economic access and household nutritional practices. The study contributes to theoretical discourse by moving from a binary to a severity-based conceptualization of stunting and offers practical implications for targeted, evidence-informed nutrition policies in agrarian settings.
PERUBAHAN SIFAT KIMIA SMART FLAVOR BERBAHAN IKAN BIBISAN SELAMA PENYIMPANAN DAN ANALISIS EKONOMINYA Belgis, Maria; Witono, Yuli; Nuraini, Aisyah; Nafi’, Ahmad
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 1 No 1 (2022): Jurnal Hasil Penelitian UNIVERSITAS JEMBER
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v1i1.85

Abstract

Smart flavor is a food flavor generator made from cardinal fish which has a high content of antioxidants and protein. The research objective was to determine changes in critical water content, antioxidant activity, dissolved protein during storage and to analyze the economy and nutrition. This research used two observation variables, namely the difference in temperature (cold and room) and storage time (4 days). The results showed a decrease in critical water content, antioxidant activity, and dissolved protein for 4 days of storage at room and cold temperature. The critical moisture content at room temperature storage is 8,65-9,37% and at cold temperature storage is 7,46-8,22%. Changes in antioxidant activity at room temperature storage were 72,56-41,35% and in cold temperature storage were 75,94-41,35%. The changes in dissolved protein at room temperature storage were 5,151-2,958µg and at cold storage were 5,211-4,377µg. Economic analysis shows that the cost of goods manufactured is Rp 2.581 , BEP units 52792 , BEP rupiahs of Rp 204.393.223 , NPV of Rp 672.228.848 , net B/C of Rp 1.5 , PBP of 0,15 years.
SOSIALISASI MAKANAN HALAL PADA ANAK SEKOLAH DASAR DENGAN PENDEKATAN EDUKATIF DI AIS (AL-MUNAWWIRIY ISLAMIC SCHOOL) SUMBERSARI JEMBER Masahid, Ardiyan Dwi; Belgis, Maria; Witono, Yuli; Nafi', Ahmad; Azkiyah, Lailatul; Meilina, Lita; Brihatsama; Wahyuni, Livia
Jurnal Hasil Pengabdian kepada Masyarakat Universitas Jember Vol 4 No 1 (2025): Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Publisher : LP2M Universitas Jember

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

Abstract

The majority of Indonesia's population is Muslim; therefore, halal food education should be instilled from an early age, particularly at the elementary school. The activity aimed to enhance students’ literacy and understanding of halal food through an educational approach implemented at Al-Munawwiriy Islamic School (AIS), Sumbersari, Jember. The activity was conducted by the Research Group (Keris E-Food) from University of Jember in collaboration with AIS. The program began with an introduction Elmarom Bread production process, continued with an assessment of students’ initial understanding, and concluded with interactive socialization sessions. Educational methods employed included visual media, group discussions, and direct observation of the halal food production process. The results indicated that this educational approach was highly effective in increasing students’ knowledge of the concepts of halal and thayyib, as well as in fostering a critical attitude in selecting food in accordance with Islamic principles. Furthermore, the program reinforced the role of schools as institutions for embedding Islamic values. Early halal education has proven to be a strategic effort in shaping a generation that is both aware of and committed to halal food consumption.
Physical, Chemical, Organoleptic Characteristics, and Antioxidant Activity of Instant Cascara Powder with Additions of Ginger and Sappan Wood Masahid, Ardiyan Dwi; Yulianingtyas, Resya Elen; Witono, Yuli; Nafi, Ahmad
agriTECH Vol 44, No 1 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.78340

Abstract

The aroma and taste of cascara products are generally mild, and the use of cascara powder also produces a blackish-brown extract color. To enhance both the taste and aroma, it is recommended to add ginger (Zingiber officinale) and sappan wood (Caesalpinia sappan). Ginger contains essential oils to enhance aroma and has antioxidant activity. On the the hand, the Brazilin compound in sappan wood provides a natural red color, and the polyphenols have antioxidant activity. This study aimed to determine the effects of adding ginger and sappan wood extracts on physical, chemical, and organoleptic properties, as well as the antioxidant activity of instant cascara powder, with a focus on selecting the best and most preferred formulation. A Completely Randomized Design (CRD) was used with one factor, namely concentration of ginger and sappan wood extracts. The treatment consisted of six levels, including F1 as control (cascara 100 g), F2 (cascara 70 g, ginger 5 g, and sappan wood 25 g), F3 (cascara 70 g, ginger 10 g, and sappan wood 20 g), F4 (cascara 70 g, ginger 15 g, and sappan wood 15 g), F5 (cascara 70 g, ginger 20 g, and sappan wood 10 g), and F6 (cascara 70 g, ginger 25 g, and sappan wood 5 g). The results showed that additions of ginger and sappan wood extracts impacted physical property, namely redness value, chemical properties including moisture, polyphenol content, and antioxidant activity, as well as all organoleptic parameters. The best and most preferred formulation was sample F2 which had a redness value of 6,39, moisture content of 2,62%, polyphenol content of 35,41 mg GAE/g, and antioxidant activity amounting to 64,5%. Moreover, the average value of color preference was 5,32 (somewhat like), fragrance 4,32 (neutral), taste 4,8 (neutral – somewhat like), and overall 4,84 (neutral – somewhat like).
Co-Authors -, Giyarto Achmad Subagio Agustia Dwi Pamujiati Ahmad Nafi Ahmad Nafi’ Aini, Anggita Arifatul Alfarisy, Fariz Kustiawan Alfindya Balgies Dardiri Amelia Ratna Aulanni'am, Aulanni'am Aulanni’am . Aulanni’am Aulanni’am Azkiyah, Lailatul Bertung Suryadharma, Bertung Brihatsama Cahyaningati, Kinanti Djoko Ponjto Hardani Dwi Masahid, Ardiyan Fifteen Aprila Fajrin Giyarto Giyarto Hadi Paramu Herlina . Herlina . Iwan Taruna Ja yus, Ja Jayanti, Puja Dwi Kartikasari, Subekah Nawa Kartikosari, Dini Indah Kinanti Cahyaningati Laily Ilman Widuri, Laily Ilman Livia Wahyuni Luh Putu Suciati Majid, Nur Ika Okta Maria Belgis Marina Revitriani Maryanto - Masahid , Ardiyan Dwi Masahid, Ardiyan Dwi Masahid, Ardiyan Dwi Meilina, Lita Miftahul Choiron Mu jianto, Mu Mukhamad Fauzi Mukhammad Fauzi Mukhammad Fauzi Nafi', Ahmad Nafi’, Ahmad Nany Mariah Qibthiyah Nina Lisanty Nunik Sulistyowati Nur Aniza Aprillia Nuraini, Aisyah Nuri . Nuri, . Nuri, . Prameswari, Dayintaguna Restanto, Didik Pudji Rindiani, Rindiani Rosiana Yunianto, Gading Salsabila Yusviva, Galuh SIMON BAMBANG WIDJANARKO Tamtarini Tamtarini Tejasari . TRI HANDOYO Umar Santoso Vico Danuartha, Laurensius Ardian Wahyuni, Livia Wiwik Siti Widrati Wiwik Siti Windrati Wiwik Siti Windrati Yudi Wicaksono Yulianingtyas, Resya Elen Yuvita Lira Vesti Arista Zhafirah Arifin, Thalita Zuida Amalina Rizky