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All Journal Rekayasa Mesin Journal of Innovation and Applied Technology Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH Jurnal Abdimas Madani dan Lestari (JAMALI) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) MOVE: Journal of Community Service and Engagement JAPI: Jurnal Akses Pengabdian Indonesia Contributions of Central Research Institute for Agriculture
Rini Yulianingsih
Jurusan Keteknikan Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya, Jl. Veteran, Malang 65145
Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Nursing Public Health Other

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Effect of drying method on drying kinetics and flavonoid content of Chinese betel leaf (Peperomia pellucida L. Kunth) Sutan, Sandra Malin; Nova, Diftiya; Yulianingsih, Rini
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 2 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.02.6

Abstract

Chinese betel is a weed that benefits health because of its antioxidant content. The drying process to obtain dried Chinese betel must be carried out using an adequate drying method, considering the antioxidant content in flavonoids sensitive to high temperatures. This research aimed to analyze the effect of drying methods - microwave, dehydrator, and oven - on drying characteristics, color, and flavonoid content and to obtain the best drying kinetics model for each drying method. Microwave drying was carried out at high and medium power while drying using a dehydrator and oven at 50 and 60℃. Drying using a microwave produces the lowest water content (1.36 – 2.29 %) and flavonoid content (7.12 – 7.53 QE/g), while using a dehydrator produces the highest water content (4.64 - 6.78 %) and flavonoid content (10.64 – 10.71 QE /g). Microwave drying produces the highest level of leaf color lightness, but the drying method did not affect the overall color change. The modified page drying model was most suitable for drying with a dehydrator, oven, and microwave at medium power, while the Handerson-Pabis model was suitable for drying kinetics using a microwave at high power.
Diseminasi Teknologi Produksi Mini Instalasi Pengolahan Air Limbah (IPAL) Dengan Model Biofilter Sebagai Upaya Pengembangan Produk Unggulan Batik Berbasis Ramah Lingkungan Nurlelih, Euis Elih; Mustaniroh, Siti Asmaul; Yulianingsih, Rini; Mufidah, Elya; Koentjoro, Maharani Pertiwi
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 10, No 1 (2025)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/japi.v10i1.6605

Abstract

Limbah cair dari Industri batik dengan kandungan berbagai zat kimia, seperti pewarna dan bahan pencuci dapat mencemari lingkungan jika tidak diolah dengan baik. Oleh karena itu, sistem pengolahan air limbah yang efektif, ramah lingkungan, dan sesuai dengan kebutuhan usaha kecil menengah (UKM) diperlukan. Kegiatan pengabdian ini bertujuan untuk merancang dan menguji keefektifan Mini Instalasi Pengolahan Air Limbah (Mini IPAL) dengan model biofilter berbasis Teknologi Tepat Guna (TTG) dalam mengolah limbah cair dari proses pembuatan batik agar dapat digunakan kembali atau dibuang tanpa membahayakan lingkungan. Metode yang digunakan meliputi tahap persiapan, tahap pelaksanaan dan tahap evaluasi. Hasil kegiatan berupa Mini IPAL dengan sistem biofilter yang terdiri dari beberapa komponen, seperti bak pencucian, tangki pengendapan, tangki penyaringan yang terdiri dari beberapa lapisan filter (batu besar, pasir gombong kasar, arang, pasir halus, ijuk, dan batu seloidin), serta instalasi perpipaan untuk aliran air limbah. Hasil uji coba menunjukkan bahwa Mini IPAL model biofilter mampu mengurangi kadar polutan secara signifikan, termasuk zat warna dan partikel tersuspensi, dengan efisiensi yang tinggi. Sistem ini juga terbukti ekonomis, mudah dalam perawatan, dan hemat ruang, menjadikannya cocok untuk diterapkan pada UKM di daerah dengan keterbatasan lahan dan sumber daya.
Diseminasi Teknologi Produksi Agens Hayati sebagai Solusi Alternatif dalam Produktivitas Buah Naga: Indonesia Siti Asmaul Mustaniroh; Sunyoto, Nimas Mayang Sabrina; Yulianingsih, Rini; Zahro, Frelyta Ainuz; Andriani, Ria Dewi; Kirana, Wahyu Candra
Jurnal Abdimas Madani dan Lestari (JAMALI) Volume 06, Issue 02, September 2024
Publisher : UII

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/jamali.vol6.iss2.art6

Abstract

Banyuwangi Regency, a major dragon fruit producer in Indonesia, has a cultivation area of 3,786 hectares and an annual production of 82,544 tons in 2020, up from 19,068 tons in 2019. Despite the use of Ultraviolet (UV) light technology increasing productivity to 2,350 tons per hectare in Sarongan village, there has been a drastic 60% drop in production over the past two years. This decline is accompanied by plant health issues and high costs for pesticides and chemical fertilizers, highlighting the need for more efficient solutions. The use of biological agents, relying on natural enemies to control pests and diseases, offers a sustainable solution. Microbes and fungi can reduce reliance on chemical pesticides and improve plant health. This study evaluates the application of biological agents through technical guidance, using potato broth for Beauveria bassiana and Trichoderma sp., and soybean broth for Azotobacter sp. and Pseudomonas fluorescens. Testing results show that Azotobacter sp. and Pseudomonas fluorescens have adequate populations and are effective in enhancing soil health and plant productivity. The use of nutrient-rich media such as potato broth improves the growth of Beauveria bassiana and Trichoderma sp. Field application of biological agents resulted in a 30% increase in harvest yield, reduced dependence on chemical pesticides, and lowered production costs. Practical recommendations include using optimal nutrient media, farmer training, and regular monitoring and evaluation to enhance effectiveness and sustainability. This technology is expected to support sustainable agriculture and significantly boost dragon fruit productivity.
Frying kinetics and physical properties of air-fried french fries Hawa, La Choviya; Izzati, Syifa Rahadian; Yulianingsih, Rini; Nugroho, Wahyunanto Agung
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 2 (2024)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2024.007.02.6

Abstract

French fries are processed products made of partially cooked frozen potatoes. The most essential step in making french fries is frying, aiming to produce soft and crunchy product. Using air fryers in the frying process offers the benefit of significantly reducing oil consumption, thereby making it a favorable option for producing lower-fat fried foods. The objectives of the present study were to analyze the physical and chemical characteristics of french fries on the use of oil and time variation in the air frying method and to determine the frying kinetics under the air fryer. Finding the best frying method was carried out using some attributes of Zeleny, such as the frying rate. Frying was controlled at a constant temperature of 180 °C with time variations of 10, 13, and 16 minutes, and variation in the amount of oil, i.e., 2 mL, 4 mL, and without oil. The results showed the physical characteristics of french fries that include moisture content (26.85 – 45.56%), color with indicators L* (64.44 – 68.66), a* (0.01 – 4.80), b* (21.32 – 35.54), color differences (4.57 – 10.60), hardness (120.83 – 559.8 g), springiness (1.15 – 2.82 mJ), chewiness (0.33 – 3.98 mm), gumminess (28.6 – 213.43 g), and cohesiveness (0.2 – 0.41). The variations in the amount of cooking oil in the air frying method significantly affect the redness parameters. The time variation in the air frying method significantly affects moisture content, hardness, gumminess, chewiness, and cohesiveness parameters. Lightness, yellowness, colour differences, and springiness parameters have no significant effect on the variation of oil and time. The chemical characteristic of french fries includes fat content (5.78 – 22.42 %). The air frying method without oil used for 13 minutes was considered as the best treatment for frying french fries.
Diseminasi Teknologi Steamer Untuk Optimalisasi Sterilisasi Baglog Pada Kelompok Budidaya Jamur Tiram Di Desa Sanenrejo, Kabupaten Jember Hawa, La Choviya; Mustaniroh, Siti Asmaul; Yulianingsih, Rini; Rizki Damaiyanti, Dewi Ratih; Azizah, Devi Farah; Lailani Irsyada, Siti Armilda; Zamzam, Muhamad Adam; Rifki Hidayat, Mohamad; Fauz Navilatusyahara, Rona Niswaturojwa; Amalia, Isdyana Fitri; Hajar, Kania Syafi’atul; Sawali, Rizka Khairunnisa; Kamila, Jasmine Salma
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 10, No 3 (2025)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/japi.v10i3.7535

Abstract

Kelompok Pelita Berkarya di Desa Sanenrejo, Kabupaten Jember menghadapi kendala dalam proses sterilisasi baglog jamur tiram yang masih menggunakan drum bekas dengan kapasitas terbatas dan efisiensi rendah. Kegiatan pengabdian ini bertujuan untuk melakukan diseminasi teknologi steamer berbasis Teknologi Tepat Guna (TTG) guna meningkatkan kapasitas dan efisiensi sterilisasi baglog. Metode yang digunakan meliputi tahap persiapan, tahap pelaksanaan, dan tahap evaluasi. Tahap persiapan mencakup survei dan identifikasi kebutuhan mitra. Tahap pelaksanaan terdiri dari implementasi mesin steamer, penyusunan SOP, pelatihan teknis, dan pendampingan intensif selama tiga kali uji coba. Tahap evaluasi dilakukan melalui monitoring performansi mesin dan survei kepuasan peserta. Hasil kegiatan menunjukkan peningkatan kapasitas produksi dari 110-115 baglog menjadi 280-300 baglog per siklus dengan waktu sterilisasi optimal 6-7 jam pada suhu 100-121°C dan tekanan 1-1,5 bar. Tingkat kecacatan baglog menurun hingga 5% dengan hasil sterilisasi yang lebih merata. Survei kepuasan menunjukkan 100% peserta memahami cara kerja mesin dan 95% mampu mengoperasikannya secara mandiri. Diseminasi teknologi steamer berhasil meningkatkan produktivitas hampir tiga kali lipat, mendukung keberlanjutan usaha budidaya jamur tiram, dan berkontribusi pada upaya konservasi Taman Nasional Meru Betiri melalui penyediaan alternatif ekonomi bagi mantan pelaku illegal logging. 
Introduksi Teknologi Dan Inovasi Untuk Peningkatan Kapasitas Dan Kualitas Produk Stik Susu Andriani, Ria Dewi; Astuti, Retno; Yulianingsih, Rini; Sunarharum, Wenny Bekti; Ikasari, Dhita Morita; Diyah Dewanti, Beauty Suestining; Tri Widayanti, Vindya; Saleha, Rischa
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 11, No 1 (2026)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/japi.v11i1.8101

Abstract

Peningkatan kapasitas dan kualitas produk stik susu menjadi tantangan utama bagi kelompok usaha berbasis komoditas susu di Desa Kalipucang yang masih mengandalkan proses produksi manual dengan kapasitas rendah dan mutu produk yang tidak konsisten. Pengabdian masyarakat ini bertujuan mengoptimalkan proses produksi, meningkatkan efisiensi, serta memperbaiki mutu fisik dan sensori stik susu melalui penerapan teknologi tepat guna berupa mixer, mesin pencetak otomatis, deep fryer bersuhu stabil, dan continuous band sealer. Metode pelaksanaan meliputi sosialisasi teknologi, pelatihan pengoperasian alat, demonstrasi proses produksi, serta evaluasi performa sebelum dan sesudah penerapan teknologi menggunakan pendekatan partisipatif. Evaluasi dilakukan melalui pengamatan lapangan, dokumentasi teknis, dan penilaian kualitas produk. Hasil menunjukkan peningkatan signifikan pada seluruh tahapan produksi. Penggunaan mixer menghasilkan adonan lebih homogen dengan waktu pencampuran lebih singkat. Mesin pencetak otomatis meningkatkan keseragaman bentuk dan output produksi secara nyata. Deep fryer bersuhu stabil menghasilkan tingkat kematangan dan warna produk yang lebih seragam serta tekstur renyah yang konsisten. Continuous band sealer meningkatkan kualitas pengemasan dan memperpanjang daya simpan produk dari satu minggu menjadi 3-4 minggu. Secara keseluruhan, kapasitas produksi meningkat dari 2-3 kg/hari menjadi 50-70 kg/hari. Penerapan teknologi tepat guna terbukti memperkuat daya saing produk dan mendorong keberlanjutan usaha agroindustri berbasis susu di tingkat desa. 
Moisture sorption isotherm modeling and reverse spherification application in the production of chrysanthemum tea edible bubbles with mint leaf extract Hidayatullah, Dimas; Hawa, La Choviya; Yulianingsih, Rini
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 9, No 2 (2026)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2026.009.02.1

Abstract

The chrysanthemum flower is an edible flower that is frequently processed into a dried form or used in food and beverages as edible bubbles.  Furthermore, mint leaf extract imparts a cooling sensation, enhancing the refreshing experience when consuming edible bubbles.  The storage technique for edible bubbles is a considerable challenge due to its effect on stability.  The study aimed to establish optimal storage conditions for edible bubbles by analyzing their sorption isotherm behavior and identifying the most suitable sorption isotherm model through comparison with five widely utilized models: GAB (Guggenheim-Anderson-de Boer), BET (Brunauer-Emmett-Teller), Langmuir, Peleg, and Caurie. The static gravimetric method regulates water activity (aw) between 0.057 and 0.836 (30-50 °C) utilizing saturated solutions of KOH, MgCl2, CaCl2, NaCl, and KCl.  The statistical study identified the BET model as the best model, exhibiting the type II (Sigmoid) isotherm curve. The limits of primary, secondary, and tertiary bound water content in edible bubbles were determined to be 0.084 db (aw 0.271), 0.147 db (aw 0.558), and 0.502 db (aw 0.871), respectively.  Furthermore, the study reports a decrease in isosteric and net isosteric, entropy, and Gibbs free energy, alongside with an increase in equilibrium moisture content.
Sustainable Postharvest Preservation of Cherry Tomato Through Combined Ozone Pretreatment and Hypobaric Storage Maharani, Dewi Maya; Setiani, Putri; Paramartha, Kien Ratu; Hawa, La Choviya; Yulianingsih, Rini; Mastoto Ika, Nurbianto Puji; Saraswanto, Yossi Hendrawan
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 14 No. 2 (2026): August 2026
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

Cherry tomato (Solanum lycopersicum L. var. cerasiforme) is a highly perishable horticultural commodity that requires proper postharvest handling to maintain quality and extend shelf life. This study evaluated the effects of ozone pretreatment (ozone gas and ozonated water) combined with hypobaric storage at pressures of 26, 64, and 101 kPa on the quality of cherry tomatoes during storage. Observed parameters included color change (?E), total soluble solids (TSS), moisture content, vitamin C and total fungal count. Color measurement was performed using a computer vision method based on the CIE L*, a*, b* color system, TSS was measured using a refractometer, moisture content using the oven method, and vitamin C using UV-Vis spectrophotometry. Two-way ANOVA showed that ozone pretreatment and hypobaric pressure had no significant effect on color change and moisture content (p>0.05). However, hypobaric pressure significantly affected TSS (p<0.05), with 26 kPa maintaining the highest TSS value (5.06 °Brix). Both ozone pretreatment and storage pressure had highly significant effects on vitamin C content (p<0.05). Ozone gas and ozonated water treatments retained higher vitamin C contents (43.99 and 42.13 mg/100 g, respectively) than the control (34.62 mg/100 g). Similarly, the highest vitamin C content was observed at 26 kPa (47.21 mg/100 g). Both treatment factors also significantly reduced fungal growth during storage (p<0.05). Tukey’s post hoc test showed that ozone gas pretreatment at 26 kPa resulted in the lowest total fungal colony count. The combination of ozone pretreatment and hypobaric storage 26 kPa has the potential to be an effective postharvest technology for maintaining nutritional quality and extending the shelf life of cherry tomatoes during storage.
Co-Authors Adila, Lutfia Al Awwally, Khotibul Umam Alfin Izaniyah Amalia, Isdyana Fitri Anang Lastriyanto Angky Wahyu Putranto Bambang Dwi Argo Bambang Guritno Brilliant Praditya Dego Yusa Ali Devi Farah Azizah Dewi Maya Maharani Dewi Maya Maharani Dhita Morita Ikasari Dina Wahyu Indriani Dina Wahyu Indriani Diyah Dewanti, Beauty Suestining Dony Aprilyan Dyah Ayu Agustiningrum, Dyah Ayu Evi Wahyu Dianti Fauz Navilatusyahara, Rona Niswaturojwa Fitrah Diantika Ginanjar Eko Prayugi Gunomo Djojowasito Gunomo Djoyowasito Hajar, Kania Syafi’atul Hidayatullah, Dimas Hismarto Bahua Izza, Ni'matul Izzati, Syifa Rahadian Kamila, Jasmine Salma Kirana, Wahyu Candra La Choviya Hawa Lailani Irsyada, Siti Armilda Lutfia Adila Putri Ma&#039;rifatika Muslikha Maharani Pertiwi Koentjoro Mastoto Ika, Nurbianto Puji Meutia Nuraini Rachmawati Mufidah, Elya Musthofa Lutfi Nadya Villarasty Nimas Mayang Sabrina Sunyoto, Nimas Mayang Sabrina Nova, Diftiya Nurlelih, Euis Elih Paramartha, Kien Ratu Praditya, Brilliant Puspita, Riska Retno Astuti Ria Dewi Andriani Rifki Hidayat, Mohamad Riska Dwi April Liani Riska Puspita Rizka Mega Melati Rizki Damaiyanti, Dewi Ratih Rizky Hermawan, Rizky Saleha, Rischa Sandra Sandra Saraswanto, Yossi Hendrawan Sawali, Rizka Khairunnisa Setiani, Putri Shinta Rosalia Dewi Shinta Rosalia Dewi, Shinta Rosalia Siti Asmaul Mustaniroh Siti Asmaul Mustaniroh Sumardi Hadi Sumarlan Sundari, Shafira Arini Teti Estiasih Teti Estiasih Tri Widayanti, Vindya Vindhya Tri Widayanti, Vindhya Tri Wahyunanto Agung Nugroho Wenny Bekti Sunarharum Yusron Sugiarto Yusuf Hendrawan Zahro, Frelyta Ainuz Zamzam, Muhamad Adam