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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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Pengaruh Konsentrasi Sodium Alginat Terhadap Boba Kulit Buah Naga (Hylocereus Polyhizus) Menggunakan Teknik Spherifikasi Dasar Ningrum, Cicik Agustia; Yuniati, Yuyun; Sucahyo, Bambang Sigit
Bioscientist : Jurnal Ilmiah Biologi Vol. 12 No. 2 (2024): 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.v12i2.14179

Abstract

Usually, dragon fruit is only used for the flesh while the skin is discarded and considered waste. Dragon fruit peel contains vitamin C, vitamin E, vitamin A, alkaloids, terpenoids, flavonoids, thiamine niacin, pyridoxine, cobalamin, phenolics, carotene and phytoalbumin. 30-35% of dragon fruit is the skin of the fruit but it is often just thrown away as trash. Dragon fruit skin contains quite a lot of the natural dye anthocyanin. This research aims to determine the effect of pH, water content, vitamin C, and organoleptics on the of dragon fruit skin boba using the basic spherificatiom technique. This research used laboratory experimental methods using a completely randomized design (CRD) with varying concentrations of sodium alginate (1gr,1,1gr,1,2gr,1,3gr, dan 1,4gr) calcium lactate (5 grams) for each treatment. This was repeated 3 times, the analyzes tested in this study were pH, viscosity and organoleptic tests. The parametric data obtained were analyzed using analysis of variance (ANOVA) using statistical product and service solution (SPSS) version 23 data and for non-parametric data using Kruskal Wallis.
Lama Fermentasi dan Konsentrasi Bunga Chamomile (Matricarica recutita) Terhadap Mutu Fisikokimia dan Organoleptik Teh Kombucha Fahilah, Khoiriyah; Hartati, Fadjar Kurnia; Yuniati, Yuyun
Bioscientist : Jurnal Ilmiah Biologi Vol. 12 No. 2 (2024): 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.v12i2.14182

Abstract

Kombucha is a health drink that has good benefits for the body, contains polyphenols and is antioxidant so it is said to be a functional drink. Chamomile positively contains flavonoid compounds, polyphenols, and tannins as antioxidants to ward off free radicals. The purpose of this study was to determine the effect of fermentation duration and concentration of chamomile flowers (Matricaria recutita) to produce kombucha drink with the best physicochemical and organoleptic quality. This study used a one-factorial Completely Randomized Design consisting of four treatments of a combination of fermentation duration (5 days and 7 days) and chamomile concentration (0.5% and 1%), each treatment was carried out three times. Parameters analyzed included color (L*a*b*), pH, antioxidant activity and organoleptic (taste, color, and aroma). The results showed that the length of fermentation and chamomile concentration had a significant effect on color (L*a*b*), pH, antioxidant activity and organoleptic parameters (taste and color). On organoleptic parameters (aroma) did not have a significant effect. The best treatment with antioxidant activity value of 67.09% in treatment F2C2 (7 days fermentation time and 1% chamomile concentration). The highest organoleptic quality was in the F1C1 treatment (5 days fermentation and 0,5% chamomile concentration).
Effect of Withering and Drying Process of Cemara Udang (Casuarina equisetifolia) Leaves to Functional Herbal Tea Handarini, Kejora; Rahmiati, Retnani; Yuniati, Yuyun
agriTECH Vol 45, No 1 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.94351

Abstract

The industry is intensively producing health product from herbal plants to combat free radicals and prevent the potential of cancer disease in the body. In Indonesia, Cemara Udang (Casuarina equisetifolia) leaves have been investigated as herbal tea product for antioxidant purposes as a free radical scavenger from various plants. This herbal tea requires significant attention during processing to produce a quality final product. Therefore, this research aimed to examine the effect of setting withering times of 14 and 16 hours, along with a drying temperature of 40 and 50 °C on cemara udang leaves. Product quality was evaluated based on the chemical components and nutritional characteristics of tea, such as moisture content, pH, antioxidant activity, total phenolic content, and vitamin C, as well as sensory aspects. The evaluation was carried out based on the degree of preference for color, aroma, and taste. Fresh cemara udang samples had 46.57% moisture content, pH 7.05, 131.53 µg/mL IC50 value, 1.53 mg/100 g total phenolic, and 43.46% vitamin C. Based on the degree of preference, color, flavor, and taste hedonic score had 3.11, 2.57, and 1.94 out of 7.00, respectively. Tea of cemara udang that was withered for 16 hours and dried at 50°C showed good quality stability with favorable sensory attributes. This varies significantly compared to the control, with 10.32% moisture content, pH 7.04, 137.94 µg/mL IC50 value, 1.2 mg/100 g total phenolic, and 29.26% vitamin C. Furthermore, color, flavor, and taste hedonic scores had 6.37, 6.03, and 6.27 out of 7.00, respectively.
UJI MUTU KIMIA DAN ORGANOLEPTIK BISKUIT MP-ASI BEBAS GLUTEN DARI TEPUNG AMPAS SUSU KEDELAI (Glycine max) Melinda, Anna; Hartati, Fadjar Kurnia; Yuniati, Yuyun
Pro-STek Vol 6, No 1 (2024): June
Publisher : Fakultas Sains Terapan Universitas Suryakancana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35194/prs.v6i1.4088

Abstract

Biskuit MP-ASI merupakan makanan ringan khusus untuk bayi yang sedang dalam tahap pertumbuhan. Pengembangan biskuit MP-ASI banyak dilakukan terutama dalam mengganti bahan tepung terigu dengan tepung dari pangan lokal yang tidak mengandung gluten, salah satunya yaitu tepung ampas susu kedelai. Tepung ampas susu kedelai mengandung protein yang tinggi dari pada tepung terigu. Tepung ampas susu kedelai kaya akan protein yang di mana protein baik untuk pertumbuhan bayi dan anak untuk mencegah stunting, salah satu produk pangan yang dapat dikembangkan dari tepung ampas susu kedelai adalah biskuit MP-ASI. Tujuan penelitian ini adalah untuk menentukan proporsi tepung ampas susu kedelai, tepung maizena dan susu bubuk dengan level berbeda yang dapat menghasilkan biskuit MP-ASI dengan mutu kimia dan organoleptik yang terbaik. Disain penelitian ini mengunakan Rancangan Acak Lengkap (RAL) dengan perlakuan yaitu proporsi tepung ampas susu kedelai, tepung maizena, dan susu bubuk yang terdiri dari 4 level, yaitu; level 1 (100% : 0% : 0%) , level 2 (90% : 5% : 5%), level 3 (80% : 15% : 5%) level 4 (70% : 20% : 10%). Berdasarkan uji efektivitas, perlakuan P3 (proporsi tepung ampas susu kedelai 80%, tepung maizena 15% dan susu bubuk 5%) merupakan perlakuan terbaik dengan nilai hasil/NH tertinggi yaitu 0,5571 dengan spesifikasi kadar protein = 9,8976%, kadar air = 5,2639%, kadar serat kasar = 4,9779%, rasa = 4,0111 (suka), kerenyahan = 3,4888 (biasa), aroma = 3,8777 (biasa) dan warna = 3,8333 (biasa).
Turbidity, Total Suspendid Solid, Chemical Oxygen Demand Dipengaruhi Oleh Jumlah Koagulan, pH Dan Kecepatan Pengadukan Pada Proses Koagulasi Dalam Pengolahan Air Limbah Rasmito, Agung; Fais, Moh. Ainul; Yuniati, Yuyun; Sutejo, Bambang
Jurnal Teknologi Vol. 12 No. 2 (2025): Jurnal Teknologi
Publisher : Universitas Jayabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31479/jtek.v12i1.390

Abstract

Abstrak Pengolahan air limbah yang menggunakan proses koagulasi flokulasi hasilnya sangat dipengaruhi oleh kondisi operasi proses koagulasi. Antara lain, pH, kecepatan pengadukan dan jumlah koagulan yang ditambahkan. Pada penelitian ini ditekankan pada proses koagulasinya. Tujuan dari penelitian ini untuk mencari kondisi operasi proses koagulasi yang menghasilkan kadar turbidity yang rendah, kadar total suspended solid yang rendah, juga kadar chemical oxygen yang rendah. Variabel dalam penelitian ini yaitu, pH : 7; 7,5; 8; 8,5; 9; 9,5. Kecepatan pengadukan pada proses koagulasi (rpm) : 100, 200, 300. Jumlah koagulan yang ditambahkan (ml) : 5, 10, 15. Kesimpulan dari penelitian ini, yaitu kadar terendah untuk turbidiy sebesar 18 NTU, kadar terendah untuk total suspended solid sebesar 6 ppm dan kadar terendah untuk chemical oxygen demand 3620 ppm. Kondisi optimal tersebut diperoleh pada proses flokulasi dengan penambahan koagulan 15 ml, kecepatan pengadukan 300 rpm dan pH 9,5. Keywords : Chemical oxygen demand, Flokulasi, turbidity, Toagulasi, Total suspended solid
Perbandingan jus kundur (Benincasa hispida) dan penggunaan gelatin terhadap mutu kimia dan organoleptik (jelly drink) Farrell Ricardo Tirtasatya; Bambang Sigit Sucahyo; Yuyun Yuniati
Composite : Jurnal Ilmu Pertanian Vol 7 No 1 (2025): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v7i1.847

Abstract

Kundur (Benincasa hispida) juice has health benefits and rich nutritional and medicinal properties, making it a potential ingredient for high-quality jelly drinks. This study aims to determine the optimal formulation of kundur juice and gelatin using a completely randomized design (CRD) with four treatments: P1 (80% kundur juice, 0.5% gelatin), P2 (80%, 0.7%), P3 (100%, 0.5%), and P4 (100%, 0.7%), and three repetitions. Parameters observed included vitamin C content, crude fiber, viscosity, and organoleptic attributes (taste, texture, color). The results showed that the best formulation was P1, with the highest acceptance of taste (3.7067), texture (3.5733), and color (3.6400), although the levels of vitamin C (4.64) and crude fiber (2.48) were lower than P4. Formulation P1 was considered the most suitable.
Empowering Smallholder Dairy Farmers through Product Diversification: A Sustainable Value-Addition Strategy in Pasuruan Sholihah, Dewi Deniaty; Ramadhani, Mirza; Yuniati, Yuyun; Adelia, Kezia; Perwirani, Nindya Ayu Leonita
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.864

Abstract

This condition impacts the low added value received and consequently affects the farmers’ welfare. This community service activity aims to empower farmers by diversifying fresh milk products into mozzarella cheese and yoghurt, thereby increasing added value. The method used is Participatory Rural Appraisal (PRA), which emphasizes active participation of partners in the process of problem identification, needs analysis, and solution formulation. The stages of activities include the socialization of business feasibility and marketing of processed milk products, technical training in mozzarella cheese and yogurt production, mentoring, and production monitoring. The results show that farmers are able to produce both products with good quality standards and improve their skills in processing and packaging. In addition, there is an increased awareness among farmers of the importance of product innovation in maintaining business sustainability. This activity also opens new marketing opportunities through local and digital networks, thereby contributing to the increase of farmers’ income. Contribution to Sustainable Development Goals (SDGs):SDG 1: No PovertySDG 8: Decent Work and Economic GrowthSDG 12: Responsible consumption and production
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