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All Journal Agrointek Pembangunan Pedesaan Jurnal Hasil Penelitian Industri Mimbar Agribisnis: Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Jurnal Gizi dan Pangan Soedirman (JGPS) Agrin : Jurnal Penelitian Pertanian Communications in Science and Technology Indonesian Food Science and TechnologyJournal Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Abdi Masyarakat Saburai (JAMS) Fruitset Sains : Jurnal Pertanian Agroteknologi Jurnal Farmasi Komunitas Indonesian Journal of Food Technology Nanggroe: Journal Of Scholarly Service Journal of Health Management and Pharmacy Exploration (JOHMPE) Nanggroe: Journal of Scholarly Service Jurnal Sains dan Kesehatan
Santi Dwi Astuti
Dept. Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor Program Studi Ilmu dan Teknologi Pangan, Universitas Jenderal Soedirman
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Kelayakan Usaha Diversifikasi Olahan Carica di UD Podang Mas Kabupaten Wonosobo Mandamdari, Alpha Nadeira; Astuti, Santi Dwi; Novitasari, Dian; Furqon, Furqon; Noorhidayah, Ratri; Widiyawati, Ida
Mimbar Agribisnis : Jurnal Pemikiran Masyarakat Ilmiah Berwawasan Agribisnis Vol 11, No 1 (2025): Januari 2025
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ma.v11i1.16638

Abstract

In order to enhance its competitive position, UD Podang Mas is not solely concentrating on the manufacture of traditional carica preparations, such as cocktails. Instead, it is also diversifying its product range. This diversification includes the development of new products, such as premium cocktails, jams, concentrates, ready-to-drink beverages, and functional powders derived from carica seeds. The development of these product variants is undertaken in order to meet the increasingly diverse market requirements and changing consumer preferences. In light of the aforementioned description, the objectives of this study can be defined as follows: (1) The objective of this study is to analyze the feasibility of a diversified processed carica business at UD Podang Mas Wonosobo Regency based on non-financial aspects, including market and marketing, management and legal, technical, and social and environmental factors. (2) The second objective is to analyze the feasibility of a diversified processed carica business at UD Podang Mas Wonosobo Regency based on financial aspects. The analysis method used in this research consists of a non-financial analysis and a financial analysis. The non-financial aspects include market aspects, technical aspects, management and legal aspects, as well as social and environmental aspects, which are processed descriptively. In contrast, the financial aspect is quantitative data, which includes the assessment of NPV, Net B/C, IRR, and payback period. The results of the non-financial feasibility analysis at UD Podang Mas indicate that the production of processed carica products is a viable undertaking. This conclusion is supported by findings across a range of relevant domains, including market aspects, technical aspects, management and legal aspects, and social and environmental aspects. A financial analysis of six processed carica products produced by UD Podang Mas suggests that these products are economically viable.
Uji Efektivitas Ekstrak Bawang Hitam (Allium Sativum L) terhadap Penyembuhan Luka Bakar pada Hewan Uji Kelinci New Zealand: Testing the Effectiveness of Black Onion Extract (Allium Sativum L) on Burn in New Zealand Rabbit Testing Animal Octavia, Selly Dilla Octavia; Wijayanti, Tri; Astuti, Santi Dwi
Jurnal Sains dan Kesehatan Vol. 6 No. 6 (2024): J. Sains Kes.
Publisher : Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25026/jsk.v6i6.2387

Abstract

Burns a common thing that often occurs. The of black garlic as a substitute for burns contains flavonoids, saponins, terpenoids and phenols. The of this research is to determine the effectiveness and determine the effective concentration of black garlic extract in  burns in rabbits. Black garlic made by natural fermentation of garlic   rice cooker heating mode as 40 days. Black onion extract is made  the maceration method. continue with maceration. The concentration of black onion extract varied, 5%, 10% and 15%. The effectiveness of burn assessed  backs of rabbits. Statistical analysis the Kruskal-Wallis Test to test the results .The Kruskal-Wallis Test results showed that black garlic extract, concentration of 15% showed a statistically significant difference compared to the Bioplacenton control. This difference is marked significant value, namely 0.548. This shows that of black garlic extract at a concentration of 15% has effective properties in the healing process. Keywords:          Garlic, Black Onion, Burns   Abstrak Luka bakar merupakan hal yang umum sering terjadi. Pemanfaatan bawang hitam sebagai pengganti untuk penyembuhan luka bakar yang memiliki kandungan flavonoid, saponin, terpenoid, dan fenol. Tujuan dari penelitian ini mengetahui efektivitas dan mengetahui konsentrasi efektif ekstrak bawang hitam dalam penyembuhan luka bakar pada kelinci. Bawang hitam dibuat secara fermentasi alami bawang putih dengan menggunakan rice cooker mode penghangat selama 40 hari. Ekstrak bawang hitam dibuat dengan metode maserasi. dilanjutkan re-maserasi. Konsentrasi ekstrak bawang hitam divariasikan, yaitu 5%, 10%, dan 15%. Efektivitas penyembuhan luka bakar dinilai pada punggung kelinci. Analisis statistik menggunakan Uji Kruskal-Wallis untuk menguji hasil pengukuran penyembuhan luka. Hasil Uji Kruskal-Wallis menunjukkan bahwa ekstrak bawang hitam, pada konsentrasi 15% menunjukkan perbedaan yang signifikan secara statistik dibandingkan dengan kontrol Bioplacenton. Perbedaan ini ditandai dengan nilai signifikan yang cukup besar yaitu 0,548. Hal ini menunjukkan bahwa penggunaan ekstrak bawang hitam pada konsentrasi 15% memiliki khasiat yang efektif dalam proses penyembuhan. Kata Kunci:         Bawang Putih, Bawang Hitam, Luka Bakar
Stabilitas Mutu Sensoris Selama Penyimpanan dan Pendugaan Umur Simpan Pie Carica Astuti, Santi Dwi; Ayuningtyas, Laksmi Putri; Prihananto, V.; Dewi, Ervina Mela; Merbawinarni, Resti
Agrin Vol 28, No 2 (2024): Agrin
Publisher : Jenderal Soedirman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.agrin.2024.28.2.863

Abstract

Pie carica adalah sejenis kue kering yang terdiri atas adonan luaran atau kulit (pie shells) dan isian yang berupa selai carica yang memiliki bentuk seperti piring. Pie carica terbuat dari bahan tepung terigu yang disubstitusi dengan tepung mocaf, margarin, gula halus, telur, vanili, garam, buah carica, gula pasir, tepung maizena, nutrijell, natrium benzoat, dan pewarna. Proses pembuatan pie carica diawali dengan membuat adonan kulit, selanjutnya dicetak, dan dioven hingga setengah matang lalu diisi dengan isian yang berupa selai carica. Produk pie carica ini belum diketahui umur simpannya. Sehingga penelitian ini ditujukan untuk menduga umur simpan pie carica dengan kemasan dan pada penyimpanan RH yang berbeda. Selain itu, penelitian ini juga ditujukan untuk mengetahui perubahan sifat sensori selama penyimpanan 5 hari tanpa kemasan pada suhu ruang.Penetapan kemasan dan umur simpan produk sangat diperlukan untuk memastikan kualitas produk selama penyimpanan. Penetapan umur simpan yang dilakukan pada penelitian ini menggunakan metode akselerasi berdasarkan pendekatan kadar air kritis. Variabel-variabel yang diamati meliputi kadar air awal produk (g H2O/g padatan), kadar air kritis (g H2O/g padatan), kadar air kesetimbangan (g H2O/g padatan), kemiringan/slope kurva sorpsi isotermis, konstanta permeabilitas uap air kemasan (g/m2.hari.mmHg), luas permukaan kemasan (m2), berat kering produk dalam kemasan (g padatan), tekanan uap air jenuh (mmHg). Data yang diperoleh dihitung menggunakan aplikasi Ms. Excel kemudian data dimasukkan kedalam persamaan model Bell dan Labuza.Setelah diketahui semua variabel maka hasil umur simpan pie carica dapat diketahui. Umur simpan pie carica pada RH 75% dengan kemasan aluminium foil adalah 48 hari dan dengan kemasan plastik polypropylene adalah 27 hari. Umur simpan pie carica pada RH 80% dengan kemasan aluminium foil adalah 44 hari dan dengan kemasan plastik polypropylene adalah 25 hari. Umur simpan pie carica pada RH 85% dengan kemasan aluminium foil adalah 41 hari dan dengan kemasan plastik polypropylene adalah 23 hari
OPTIMASI FORMULA SERTA KARAKTERISASI KIMIA DAN SENSORIS PADA PRODUKSI FRUIT LEATHER CARICA (Carica pubescens L.) Astuti, Santi Dwi; Ayuningtyas, Laksmi Putri; Prihananto, V.; Dewi, Ervina Mela; Ferliana, Agnes
Jurnal Gizi dan Pangan Soedirman Vol 9 No 1 (2025): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2025.9.1.13891

Abstract

The added value of carica fruit can be increased by using overripe fruit to make processed products. One such product with great potential is fruit leather. This study aims to determine the optimal proportions of high fructose syrup (HFS) and sorbitol for producing carica fruit leather products that are highly desirable, and to compare the chemical characteristics of these products with those of the control product (without the addition of HFS and sorbitol). The study employed the Response Surface Methodology (RSM) with a Central Composite Design (CCD) experimental design, consisting of two factors and two blocks, to generate 14 treatment combinations. The research data were analysed using the Design-Expert V.10 application. Then, the data analysis of the optimum product and the control product was carried out using a T-test at a 95% confidence level with the IBM SPSS Statistics 25 application. The results of this study are an optimum formula for carica fruit, obtained from a proportion of 7.13% HFS and 2.31% sorbitol, with a desirability value of 0.65. Compared to the control product, the optimum product has a lower Aw value and ash content, but a higher fat, total dietary fibre, carbohydrate, total sugar and vitamin C content.
Restrukturisasi daging sandung lamur menjadi patties burger menggunakan enzim transglutaminase Susanti, Norma Rahma; Astuti, Santi Dwi; Handayani, Isti
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.16044

Abstract

The processing of beef brisket into patties is one of a approach to increase the value of low-quality meat. Transglutaminase (TGase) enzyme was used to restructure the beef brisket more effective. This aim of this research was to determine the effect of different mechanical treatments and concentrations of TGase on the physical and chemical characteristics of brisket patties. The beef brisket was elaborated with mechanical treatment (milled and chopped) and different levels of the TGase (0.5%, 0.75%, and 1%). The products were distinguished by their physical properties (hardness, cohesiveness, springiness, chewiness, water holding capacity) and chemical properties (ash, protein, fat, water activity). The data were analyzed using 2x3 factorial completely randomized design (CRD) by GLM-ANOVA model of SPSS software with 4 repetitions. A significant increased (P0.05) was observed for the mechanical treatment (hardness, springiness, chewiness, WHC) and differences in TGase concentrations (cohesiveness, WHC). Regarding the proximate composition (ash, protein and fat), no significant differences (P0.05) were found. The effectiveness index analysis showed a combination of milled brisket with the addition of 1% TGase could be an efficient method to increase the physical properties.
PENETAPAN TINGKAT KEPENTINGAN DAN KEPUASAN KONSUMEN TERHADAP BERAS ANALOG BERBASIS JAGUNG Astuti, Santi Dwi; Caecar, Desinta Afifah; Dewi, Ervina Mela; Novitasari, Dian
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 13 No. 3 (2025): August: Ilmu Pertanian dan Bidang Terkait
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/fruitset.v13i3.6492

Abstract

Corn-based analog rice is one of the new products developed by PT. HDN. Analog rice is a local food innovation made from corn and cassava ingredients that is presented as a healthy food alternative with a low glycemic index and high fiber. This research aims to determine consumer acceptance of the product. Data collection from respondents was conducted by distributing questionnaires to 100 respondents who met the criteria. The data obtained were analyzed using the Importance-Performance analysis and Customer Satisfaction Index methods. The aspects studied include product, packaging, price & promotion. The attributes that are the main priorities are the aroma of rice, the aroma of cooked rice, the taste of cooked rice, the ease of opening and resealing the packaging, the presence of online promotions, and the ease of obtaining the product offline. The CSI result obtained was 75.82%, indicating that the level of consumer satisfaction with the corn analog rice product falls into the "satisfied" category.
Pelatihan Pembuatan Brownies Berbahan Dasar Tepung Mocaf di Desa Limpakuwus Lestari, Hanis Adila; Erminawati, Erminawati; Farisi, Herdian; Aini, Nur; Astuti, Santi Dwi; Istiqomah, Istiqomah; Luhsarandini, Bivannie; Nugroho, Adityo
Nanggroe: Jurnal Pengabdian Cendikia Vol 4, No 7 (2025): Oktober
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.17490806

Abstract

Cassava is one of the abundant tubers in Limpakuwus Village. In its development, to increase its selling value, cassava can be processed into mocaf flour (modified cassava flour). In previous community service, the local community had received training related to making mocaf flour. Therefore, further training was conducted to process mocaf flour into bakery products. One of them was making mocaf brownies because they were considered simple and easy. The purpose of this service was to enhance the skills of PKK mothers in processing mocaf flour into mocaf brownies and provide motivation for forming small business groups and promoting entrepreneurship. The implementation method began with identifying problems and potential in the village, followed by coordination and planning of activities, and the implementation of training and evaluation. Based on the results of the service carried out for PKK mothers in Limpakuwus Village, it showed that participants were able to process mocaf flour into mocaf brownies and had a positive impact.
Pelatihan Pembuatan Brownies Berbahan Dasar Tepung Mocaf di Desa Limpakuwus Lestari, Hanis Adila; Erminawati, Erminawati; Farisi, Herdian; Aini, Nur; Astuti, Santi Dwi; Istiqomah, Istiqomah; Luhsarandini, Bivannie; Nugroho, Adityo
Nanggroe: Jurnal Pengabdian Cendikia Vol 4, No 7 (2025): Oktober
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.17490806

Abstract

Cassava is one of the abundant tubers in Limpakuwus Village. In its development, to increase its selling value, cassava can be processed into mocaf flour (modified cassava flour). In previous community service, the local community had received training related to making mocaf flour. Therefore, further training was conducted to process mocaf flour into bakery products. One of them was making mocaf brownies because they were considered simple and easy. The purpose of this service was to enhance the skills of PKK mothers in processing mocaf flour into mocaf brownies and provide motivation for forming small business groups and promoting entrepreneurship. The implementation method began with identifying problems and potential in the village, followed by coordination and planning of activities, and the implementation of training and evaluation. Based on the results of the service carried out for PKK mothers in Limpakuwus Village, it showed that participants were able to process mocaf flour into mocaf brownies and had a positive impact.
Co-Authors Adityo Nugroho, Adityo Aisyah Tri Septiana Ardita, Andreas Dimas Fajar Arsyistawa, Hadana Sabila Ayuningtyas, Laksmi Putri Berlilana Berlilana Budi Sustriawan Caecar, Desinta Afifah Dian Novitasari Elvira Syamsir Erminawati erminawati Ferliana, Agnes Friska Citra Agustia Furqon Furqon, Furqon Gunawan Pamudji Widodo Hanis Adila Lestari Herdian Farisi Ida Widiyawati Indarto Indarto Isti Handayani istiqomah istiqomah Kiyat, Warsono El Lestari, Hanis Adila Luhsarandini, Bivannie MANDAMDARI, ALPHA NADEIRA Mardika, Dayatri Nur Mela, Ervina Melia Dianingrum Merbawinarni, Resti Noorhidayah, Ratri Nur Aini Nuri Andarwulan Octavia, Selly Dilla Octavia Pepita Haryanti Prihananto, Vincentius Purwiyatno Hariyadi Rachmadhani, Syafa Athala Rifda Naufalin Rumpoko Wicaksono Slamet Budijanto Suliman, Nageeb Mohammed Susanti, Norma Rahma Theedens, Maria Theodora Tri Wijayanti V. Prihananto Zanuar Rifai