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All Journal Jurnal Penelitian dan Evaluasi Pendidikan IPTEK The Journal for Technology and Science Alchemy : Journal of Chemistry Pharmaciana: Jurnal Kefarmasian Abdimas agriTECH EduChemia: Jurnal Kimia dan Pendidikan Journal Of Chemical Process Engineering (JCPE) Indonesian Food Science and TechnologyJournal Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia AGROSCIENCE TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Teknologi ASEAN Journal of Chemical Engineering Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Jurnal Karya Abdi Bioscientist : Jurnal Ilmiah Biologi AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Pro-Stek JAPI: Jurnal Akses Pengabdian Indonesia Sainsbertek Jurnal Ilmiah Sains & Teknologi Journal of Global Pharma Technology Indonesian Journal of Food Technology Composite Journal Of Chemical Process Engineering NAWASENA: Journal of Community Service
Yuyun Yuniati
Department Of Chemistry, Ma Chung University, Malang 65151, Indonesia
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Application of Ultrasonic Waves on Decaffeination Process of Gayo Aceh Arabica Coffee Jannah, Jumrotul; Yuniati, Yuyun; Sucahyo, Bambang Sigit; Handarini, Kejora
Indonesian Journal of Food Technology Vol 4 No 1 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.1.15905

Abstract

Gayo Aceh Arabica coffee is famous for its quality and unique taste. However, caffeine-sensitive consumers often stay away from this coffee because excessive caffeine intake can have a detrimental effect on health. Therefore, the decaffeination process is important in producing low-caffeine coffee without reducing its distinctive taste and aroma. The research focused on assessing the influence of ultrasonic waves on the decaffeination process of Aceh Gayo arabica coffee. This study employed an experimental method that included 6 treatments (extraction time): K1 (2 minutes), K2 (4 minutes), K3 (6 minutes), K4 (8 minutes), K5 (10 minutes), and K6 (12 minutes). The variables measured in this study included caffeine regain, chlorogenic acid levels, and organoleptic test results. The collected data was analyzed using (SPSS) software version 30. This study found the best results in treatment K4 (8 minutes), which showed caffeine recovery of 56.83%, chlorogenic acid content of 12.3%, and neutral sensory evaluation (4) for color, acidity, and aroma according to panelists.
Penurunan kafein dan asam klorogenat kopi menggunakan metode microwave-assisted extraction: studi parameter dan evaluasi sensoris Yuniati, Yuyun; Pramitha, Asti Rizkiana; Ningtyas, Rosidah Wahyu; Saraswati, Exist; Agustini, Maria

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5921

Abstract

Healthier coffee is an innovative effort made in response to consumer needs that tend to reduce coffee consumption due to the side effects of caffeine and chlorogenic acid on the human body. This study aims to reduce caffeine and chlorogenic acid by implementing the Microwave-Assisted Solvent Extraction (MASE) method using water as a solvent. In the process of reducing caffeine and chlorogenic acid in coffee, optimization was carried out on the microwave power parameters (300 W and 600 W), the mass ratio of the sample to the solvent (0.100; 0.125; 0.150 g/mL), and the extraction time (2, 4, 6, 8, 10, and 12 minutes). The results showed that the microwave power parameters of 600 W, the mass-solvent ratio of 0.125 and 0.15, and the extraction time of 12 minutes significantly affected the increase in the percentage of caffeine and chlorogenic acid recovery. Coffee products before and after treatment were tested hedonically to obtain assessments from 35 untrained panelists. Through the Kruskal-Wallis and Man Whitney U statistical tests, there was no difference in the aspects of bitterness, acidity, and sweetness. This method can be an option for the coffee industry in producing low-caffeine coffee with high added value and good consumer acceptance.
Investigation of the Extraction Parameters on Acquisition of Natural Colorants from Coleus atropurpureus L. Benth Leaves Using Microwave- and Ultrasonic-Assisted Extraction Yuniati, Yuyun; Gala, Selfina; Sumarno, Sumarno; Mahfud, Mahfud
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.v8i2.42509

Abstract

Abstract— This study systematically investigates the application of Microwave-Assisted Extraction (MAE) and Ultrasonic-Assisted Extraction (UAE) to extract natural pigments from Coleus atropurpureus L. Benth leaves, using water as a green solvent. These advanced techniques were selected over conventional methods due to their well-documented advantages, including shorter extraction times, higher extraction efficiencies, and reduced environmental impact through lower solvent consumption. Importantly, MAE and UAE are particularly suitable for isolating thermolabile compounds such as plant pigments, as they minimize thermal degradation while enhancing yield. Key extraction parameters (feed-to-solvent ratio (F/S), particle size, extraction time, temperature, microwave power, and ultrasonic frequency) were systematically varied to evaluate their influence on extraction performance. Additionally, an air flow system was integrated into both setups to study the effect of controlled airflow (1 to 4 L/min) on pigment yield. For MAE, optimal conditions included 400 W microwave power, an F/S ratio of 0.01 g/mL, particle size greater than 40 mesh, 40 minutes extraction time, and an airflow rate of 1 L/min. In the case of UAE, maximum yield was achieved at a frequency of 40 kHz, extraction temperature of 60°C, F/S ratio of 0.01 g/mL, 25 minutes extraction time, and an airflow rate of 1 L/min. The resulting extracts were characterized using phytochemical screening, Fourier-transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and gas chromatography (GC). Kinetic modeling, employing first- and second-order equations, demonstrated that the second-order kinetic model provided a better fit for both MAE and UAE processes, indicating complex interactions between solute and solvent. Overall, this study highlights the potential of MAE and UAE as efficient, eco-friendly alternatives for pigment extraction from Coleus leaves.
Pelatihan Dan Pendampingan Kewirausahaan Sebagai Upaya Peningkatan Kompetensi Siswa SMKN 3 Buduran Sidoarjo Yuniati, Yuyun; Pramitha, Asti Rizkiana; Sutejo, Bambang; Fais, Moh. Ainul; Kunhadi, Dedy
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 10, No 2 (2025)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/japi.v10i2.7109

Abstract

Rendahnya kesiapan siswa SMKN 3 Buduran Sidoarjo dalam berwirausaha disebabkan oleh pembelajaran kewirausahaan yang masih bersifat teoritis dan belum kontekstual dengan jurusan produktif. Untuk mengatasi permasalahan tersebut, dilakukan program pengabdian masyarakat yang bertujuan meningkatkan kompetensi kewirausahaan siswa secara komprehensif, mencakup aspek kognitif, psikomotorik, dan afektif. Metode pelaksanaan meliputi pelatihan berbasis praktik yang terintegrasi dengan Teaching Factory dan pendekatan project-based learning selama 10 hari. Rangkaian kegiatan mencakup pembekalan teori, workshop, simulasi, pendampingan konsultatif, penguatan kelembagaan usaha sekolah, serta kolaborasi dengan perguruan tinggi dan mitra industri. Hasil evaluasi menunjukkan peningkatan signifikan kompetensi siswa, dengan nilai rata-rata pre-test meningkat dari 61,0 menjadi 95,8 pada post-test. Selain itu, kegiatan ini menghasilkan rencana usaha siswa, prototipe produk inovatif, dan terbentuknya unit kewirausahaan sekolah sebagai wadah pengembangan bisnis nyata. Program ini terbukti memberikan manfaat langsung bagi siswa, sekolah, dan mitra, serta memperkuat sistem pendidikan vokasi sebagai model pembelajaran kewirausahaan berbasis kompetensi yang efektif. Disarankan agar program serupa direplikasi di sekolah vokasi lain dengan penyesuaian karakteristik lokal.
PENGARUH FORMULASI KUE SEMPRIT DENGAN SUBTITUSI TEPUNG UBI CILEMBU DAN AMPAS KEDELAI TERHADAP MUTU KIMIA DAN ORGANOLEPTIK Shafitri, Virginia; Rahmiati, Retnani; Yuniati, Yuyun; Devianti, Rachma Nur
AGROSCIENCE (AGSCI) Vol 14, No 1 (2024): June
Publisher : Fakultas Sains Terapan, Universitas Suryakancana Cianjur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35194/agsci.v14i1.4097

Abstract

Kue semprit merupakan kudapan manis yang umumnya terbuat dari tepung terigu dan tidak memerlukan bahan pengembang. Salah satu upaya untuk mengurangi ketergantungan pada tepung terigu dapat dilakukan dengan mengganti bahan (subtitusi) dengan memanfaatkan bahan pangan lokal seperti tepung ubi cilembu dan ampas kedelai. Penelitian ini bertujuan untuk menentukan pengaruh proposi subtitusi tepung ubi Cilembu dan ampas kedelai terhadap kualitas kimia dan organoleptik, serta menentukan perlakuan terbaik pada pembuatan kue semprit. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) satu faktor dengan kombinasi dua bahan yang berbeda yaitu subtitusi tepung ubi cilembu (TUC) dan ampas kedelai (AK) terhadap tepung terigu (TT) dengan 4 perlakuan TCA1 (100% TT; 0% TUC; 0% AK), TCA2 (75% TT; 12,5% TUC; 12,5% AK), TCA3 (50% TT; 25% TUC; 25% AK), dan TCA4 (25% TT; 37,5% TUC; 37,5% AK) dengan dilakukan pengulangan sebanyak 3 kali. Analisis kimia kue semprit yang diuji adalah kadar air, karbohidrat, dan serat. Analisis organoleptik dilakukan berdasarkan uji tingkat kesukaan/uji hedonik yang meliputi rasa, warna, aroma, dan kerenyahan. Hasil ANOVA kue semprit terdapat perbedaan yang signifikan pada kadar air, karbohidrat, dan serat. Perlakuan terbaik terdapat pada TCA2 dengan rasio tepung terigu 75% : tepung ubi cilembu 12,5% : ampas kedelai 12,5% dengan nilai jumlah nilai hasil (JNH) tertinggi, memiliki nilai hasil (NH) sebesar 0,76, dengan kriteria variabel penelitian kadar air = 6,68%, kadar serat = 5,95%, kadar karbohidrat = 65,90%, rasa = 4 (suka),  aroma = 4 (suka), warna = 4 (suka), kerenyahan = 4 (suka).
Penurunan kafein dan asam klorogenat kopi menggunakan metode microwave-assisted extraction: studi parameter dan evaluasi sensoris: Reduction of caffeine and chlorogenic acid in coffee using microwave-assisted extraction: a study of parameters and sensory evaluation Yuniati, Yuyun; Pramitha, Asti Rizkiana; Ningtyas, Rosidah Wahyu; Saraswati, Exist; Agustini, Maria
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5921

Abstract

Healthier coffee is an innovative effort made in response to consumer needs that tend to reduce coffee consumption due to the side effects of caffeine and chlorogenic acid on the human body. This study aims to reduce caffeine and chlorogenic acid by implementing the Microwave-Assisted Solvent Extraction (MASE) method using water as a solvent. In the process of reducing caffeine and chlorogenic acid in coffee, optimization was carried out on the microwave power parameters (300 W and 600 W), the mass ratio of the sample to the solvent (0.100; 0.125; 0.150 g/mL), and the extraction time (2, 4, 6, 8, 10, and 12 minutes). The results showed that the microwave power parameters of 600 W, the mass-solvent ratio of 0.125 and 0.15, and the extraction time of 12 minutes significantly affected the increase in the percentage of caffeine and chlorogenic acid recovery. Coffee products before and after treatment were tested hedonically to obtain assessments from 35 untrained panelists. Through the Kruskal-Wallis and Man Whitney U statistical tests, there was no difference in the aspects of bitterness, acidity, and sweetness. This method can be an option for the coffee industry in producing low-caffeine coffee with high added value and good consumer acceptance.
Upaya Penghilangan Senyawa Kimia Krom dari Limbah Kulit Wet Blue melalui Program Pengabdian Masyarakat Yuliati, Leny; Nur Aziza, S. Alfisyah; Yuniati, Yuyun
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 8, No 2 (2023)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/japi.v8i2.4755

Abstract

Industri kulit di Indonesia masih menjadi prospek bisnis yang dapat memberi dampak positif terhadap keutuhan ekonomi nasional masa kini. Produk akhir hasil industri kulit masih sangat dibutuhkan bagi masyarakat untuk memenuhi kebutuhan sandang dan cinderamata, sehingga sektor ini mendapat sorotan positif di tengah pasar internasional. Pada proses industri kulit terdapat proses penyamakan yang dapat menghasilkan limbah berbahaya bagi lingkungan. Pada PT XXX, Malang, krom (III) adalah salah satu jenis senyawa limbah yang perlu dikurangi kadarnya karena berbahaya dan beracun. Pada pengabdian ini telah dilakukan upaya dalam mengurangi kadar krom ini secara kualitatif dan penentuan kandungannya secara kuantitatif. Prosedur kualitatif mencakup proses oksidasi krom (III) menjadi krom (VI), dan presipitasi, sedangkan untuk prosedur kuantitatif dilakukan perhitungan jumlah krom yang telah teroksidasi dengan spektrofotometer ultraviolet-tampak (UV-Vis). Berdasarkan hasil kegiatan ini disimpulkan bahwa prosedur kualitatif dan kuantitatif yang dirancang pada penelitian ini dapat berhasil dilakukan, yang mana pada akhirnya sebanyak 2–4,15% kandungan krom(VI) berhasil diisolasi dari limbah kulit.
Studi Pustaka : Ekstraksi dan Potensi Utilitasasi Ekstrak Komponen Bioaktif Tanaman Murbei di Indonesia Yuniati, Yuyun
Bioscientist : Jurnal Ilmiah Biologi Vol. 11 No. 2 (2023): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v11i2.9406

Abstract

Mulberry is one of the plants that grows well in Indonesia, and has been used to support daily economic activities. Mulberries are of interest to researchers as research objects, regarding the bioactivity of mulberry plants. Over the past decade, from 2013 to 2023, research has been carried out regarding mulberries in Indonesia, with the aim of extracting and analyzing the extract substances. Data from 12 local research journals is known regarding the use of mulberry roots, stems and leaves to be extracted and applied for compound identification purposes, a study of the extraction methods used, and the specific purpose of mulberry extract as a preservative, patch formulation material, as well as an antibacterial agent, preservative, and antioxidants. The mulberry extraction procedures used are the maceration method, wave-based extraction (microwave and ultrasonic) and water bath energy. Qualitative analysis testing of mulberry extract substances was carried out to determine the content of alkaloids, tannins and terpenoid compounds. Quantitative analysis testing of mulberry extract substances was carried out to measure antioxidant activity, anthocyanin levels, and the biological activity of mulberry extract substances.
Kajian Pemanfaatan dan Potensi Aplikasi Lanjut Tumbuhan Cemara Udang (Casuarina equisetifolia L.) bagi Indonesia: Studi Pustaka Handarini, Kejora; Yuniati, Yuyun; Ramadhani, Mirza; Kusyairi, Achmad
Bioscientist : Jurnal Ilmiah Biologi Vol. 12 No. 1 (2024): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i1.11313

Abstract

The abundance of flora in Indonesia is an advantage that Indonesia has, so it needs to be preserved to support the continuity of social life. Cemara udang is a conifer tree with a straight, sturdy trunk, with hanging branches and sharp green leaves which is also found in Indonesia, which borders the Indian Ocean. This species is conserved in Indonesia and is found in coastal areas, beaches and mangrove forests. Through this literature study, exploration of the empowerment of cemara udang plants is discussed. Cemara udang plants provide protection from potential adverse climates such as strong winds and soil protection. This plant also has medical benefits such as inflammation problems, digestive issues, and sore throats, and is anti-bacterial. This plant is known to have biactive compounds such as alkaloids, glycosides, saponins, flavonoids, tannins, steroids, phenolics and triterpenoids. This study also explores the potential for sustainability of cemara udang plants in Indonesia to make them more commercially efficient, as an advanced material whose potential has recently been discovered as nanoparticles for health, and as an adsorbent to overcome the problem of aquatic environments that contain a lot of residual dye.
Studi Pustaka: Ekstraksi Pewarna Alami dari Tanaman di Indonesia Yuniati, Yuyun; Handarini, Kejora; Rahmiati, Retnani
Bioscientist : Jurnal Ilmiah Biologi Vol. 12 No. 1 (2024): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i1.11339

Abstract

Dyes have played an important role in human life, therefore the production of dyes has continued to increase from the past until now. The use of synthetic chemical dyes has apparently caused various health and environmental problems, this is what has triggered the return to use of natural dyes. Through advances in science and technology, research related to the extraction of natural dyes in Indonesia was carried out until 31 scientific reports were found that studied this matter in the last ten years. Literature studies with secondary data have summarized the novelty of research related to the extraction of natural dyes from plants, where currently flower objects are of great interest for observational studies. Various types of flowers have potential pigments that can be converted into natural dyes. The maceration extraction method is still the choice for extracting plant bioactive substances. Recently a study on the extraction of dyes from fruit peel waste was also carried out. It is hoped that the development of information related to the extraction of natural dyes will have more opportunities to be applied in various aspects.
Co-Authors Achmad Qodim Syafa'atullah Adelia, Kezia Agung Rasmito Alfanaar, Rokiy Anitarakhmi Handaratri Aziza, S. Alfiyah Nur Bambang Sigit Sucahyo Bambang Sutejo, Bambang Cahyani, Maulidya D. Christa, Amadea Dedy Kunhadi Devianti, Rachma Nur Dhiya Dini Azmi Donny Satria Bhuana Eric Nurandriea Fadjar Kurnia Hartati, Fadjar Kurnia Fahilah, Khoiriyah Farrell Ricardo Tirtasatya Febriana Kesuma, Ruth Heriyanto Heriyanto Jannah, Jumrotul Kejora Handarini Kestrilia Rega Prilianti Kusyairi, Achmad Lailatul Qadariyah Leny Yuliati Mahfud Mahfud Mahfud Mahfud Mahfud Mahfud Mahfud Mahfud Maria Agustini Melany Melany Melinda, Anna Moh. Ainul Fais Monica, Eva Natanael Anugerah Tuuk Natan Ningrum, Cicik Agustia Ningtyas, Rosidah Wahyu Nirmala Siregar, Rena Novidayasa, Ifra Nunuk Hariani Nunuk Hariyani Nur Aziza, S. Alfisyah NURUL HAYATI Pantjawarni Prihatini Perwirani, Nindya Ayu Leonita Pradipta Risang Ratna Sambawa Pramitha, Asti Rizkiana Prasiska, Revina Lusy Putra Siswoyo , Deddy Kurniawan Rahmiati, Retnani Ramadhani, Mirza Rollando, Rollando Ruth Febriana Kesuma S. Alfisyah Nur Aziza Sandra Dewi Tansil Saras Nurani Putri Saraswati, Exist Selfina Gala Shafitri, Virginia Sholihah, Dewi Deniaty Sri Rahajoe, Endang Sucahyo, Bambang Sigit Sultan Arif Rahmadianto Sultan Arif Rahmadianto Sumarno . Sumaryam Syafa’atullah, Achmad Qodim Tajuddin Noor, M. Trisbiantoro, Didik Widodo, Evan Krisdian Wilujeng, Lilis Lestari Zuri Rismiarti Zuri Rismiarti