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All Journal Buletin Udayana Mengabdi TEKNIK Jurnal Pangan dan Agroindustri Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Pengolahan Pangan DIKEMAS (Jurnal Pengabdian Kepada Masyarakat) Agroteknika Jurnal Abdi Insani G-Tech : Jurnal Teknologi Terapan Food ScienTech Journal Jurnal Abdimas Kartika Wijayakusuma Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Litbang Industri Journal of Agri-Food Science and Technology (JAFoST) INJURITY: Journal of Interdisciplinary Studies Jurnal Teknologi Pangan dan Industri Perkebunan Biofoodtech : Journal of Bioenergy and Food Technology
Reza Widyasaputra
Agricultural Technology Faculty, STIPER Institute Of Agriculture
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Public Health Social Sciences Other

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Characteristics of Chips From Scales of Carp, Tilapia and Gourami Fish Using Various Coating Flours Ramadhani, Decky Sapuan; Widyasaputra, Reza; Ngatirah, Ngatirah
Food ScienTech Journal Vol 6, No 2 (2024)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v6i2.25352

Abstract

Fish scales are waste and most of them are thrown away during processing. The components of fish scales include 70% water, 27% protein, 1% fat and 2% ash. Therefore, the scales can be used as a food product in the form of chips. Fish scales can be processed into chips due to their composition of collagen that provides structural support and flexibility to the scales. The collagen fibers within the scales can be arranged and compacted to create a thin, chip-like structure that maintains its integrity and shape. Processing of fish scale chips requires flour coating. Coating can help to bind processed fish scales together, adding structural support and preventing the chips from crumbling or breaking apart during handling and consumption. This study using a randomized complete block design with two factors. The first factor is the type of fish scales, A1 (carp fish scales), A2 (tilapia fish scales) and A3 (gourami fish scales). The second factor is the type of flour, B1 (corn starch), B2 (tapioca) and B3 (rice flour). Analysis of fish scales produced included: chemical characteristics (moisture content, ash, fat, protein), physical characteristics (colour and texture), and organoleptic preference (colour, taste, aroma and texture). The results of this study indicate that variations in the types of fish scales have a significant effect on organoleptic (colour and taste), organoleptic (aromatic) significant effect. However, it did not significantly affect the moisture content, ash content, fat content, protein content, total colour difference, texture (hardness, fracture, chewiness, and cohesiveness), and organoleptic (texture). Variations in the type of flour have a significant effect on organoleptic (colour), significantly affect texture (fracture) organoleptic (taste). However, it did not significantly affect the moisture content, ash content, fat content, protein content, color, texture (hardness, chewiness, and cohesiveness), organoleptic (aromatic, and texture). The rice flour gourami scale chips and rice flour carp scale chips produced comply with SNI 8644:2018 except for the fat content. The recommended treatment is fish scale chips from gourami fish scales coated with rice flour.
PEMANFAATAN PALM STEARIN OIL SEBAGAI BAHAN BAKU EDIBLE COATING TERHADAP KUALITAS BUAH SALAK PONDOH SLEMAN Widyasaputra, Reza; Syah, Ryan Firman; Safitra, Dharma; Prayogo, Catur
Jurnal Pengolahan Pangan Vol 9 No 2 (2024)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v9i2.158

Abstract

Produk hortikultura terutama sayur dan buah memiliki sifat mudah rusak, dan tidak dapat bertahan dalam waktu lama. Selain itu, beberapa komoditas buah masih melakukan proses metabolisme setelah panen (buah klimakterik) sehingga menyebabkan masa simpannya pendek. Pemanfaatan stearin pada pembuatan edible coating mempunyai fungsi sebagai bahan untuk memperbaiki permeabilitas uap air, fleksibilitas serta dapat menimbulkan efek kilap. Penelitian dilakukan selama enam bulan dari Mei – Oktober 2023 dengan menggunakan stearin sebagai bahan baku coating untuk buah salak pondok, Sleman. Penelitian dilakukan dengan beberapa variabel jumlah penggunaan stearin yaitu 0 % (kontrol/tanpa penambahan stearin), 0.2 % dan 0.4 % dan 0.6 %. Parameter pengukuran dalam penelitian ini adalah susut bobot, total padatan terlarut, indeks kecoklatan dan kekerasan. Hasil penelitian menunjukkan bahwa pelapisan edible film dengan penambahan stearin tidak menunjukkan pengaruh yang nyata pada parameter susut bobot, total padatan terlarut, indeks kecoklatan dan kekerasan. Penambahan stearin hingga maksimal 0.6% belum mampu untuk mempertahankan kualitas buah salak hingga lebih dari 10 hari.
Development of Low-Fat Sambal Pecel Powder with Combination of Red Bean, Cowpea and Green Bean Substitutions Wardani, Lathifah Kusuma; Arma, Hevenia; Kurnia, Zeni; Widyasaputra, Reza
G-Tech: Jurnal Teknologi Terapan Vol 9 No 2 (2025): G-Tech, Vol. 9 No. 2 April 2025
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/gtech.v9i2.6559

Abstract

Sambal pecel powder is one of the food innovations of sambal pecel paste which is made into powder through drying process. The purpose of this study was to determine the type of substitute peanuts and its comparison with peanuts that can produce chili powder with the lowest fat content and the best organoleptic characteristics. The factors of the research were substitution of cowpea, red kidney bean, and mung bean and their ratios were 30:70, 40:60, and 50:50. From 9 samples with 3 different types of peanut and different comparisons, it was found that sambal pecel powder with a combination of mung bean substitution and the ratio (40:60) produced sambal pecel with the lowest fat content. Sambal pecel powder with a combination of mung bean substitution gave good results in terms of all the analysis performed, but for organoleptic results, sambal pecel powder with a combination of kidney bean substitution was most liked by panelists. Mung bean powder has another potential to be used as a substitute ingredient because it contains higher protein than kidney bean and cowpea.
Minuman Teh Celup Cascara dengan Penambahan Cengkeh (Syzygium aromaticum) Saragih, Hendrawan; Ruswanto, Adi; Widyasaputra, Reza
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 4 No. 1 (2025): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v4i1.1342

Abstract

This study is about cascara tea bag drinks with the addition of cloves (Syzygium aromaticum). This study aims to determine the effect of coffee skin drying time and the percentage of clove addition in making cascara tea bags, as well as to determine the ratio of drying time and percentage of clove addition that produces cascara tea bags preferred by panelists. This study used a Complete Block Design (CRD) with two factors. The first factor (Factor A) is the cascara drying time, which was tested at three different time levels, namely 4 hours (A1), 5 hours (A2), and 6 hours (A3). The second factor (Factor B) is the addition of clove powder with three different levels, namely 20% (B1), 30% (B2), and 40% (B3). The results of this study showed that variations in cascara drying time significantly affected water content, ash content, antioxidant activity, eugenol, taste preference test, color preference test, but did not significantly affect the total phenol analysis, and aroma preference test. However, varying drying time did not significantly affect the total phenol analysis and aroma preference test. Conversely, varying the amount of clove powder added significantly affected water content, total phenols, antioxidant activity, eugenol, and taste and color preferences, but did not significantly affect ash content or aroma preferences. Based on the overall organoleptic preference test, panelists scored between 4.57 and 5.14, with a rating of slightly liked.  
Penyediaan Peta Digital Tematik Kelapa Desa Kalak, kec. Donorojo, kab. Pacitan Krisdiarto, Andreas Wahyu; Uktoro, Arief Ika; Gani , Supriyanto; Adi , Ruswanto; Widyasaputra, Reza; Oktavianty, Herawati; Bimantio, M. Prasanto; Trimerani, Resna
DIKEMAS (Jurnal Pengabdian Kepada Masyarakat) Vol 8 No 1 (2024)
Publisher : Politeknik Negeri Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32486/dikemas.v8i1.683

Abstract

Desa Kalak di Kec Donorojo, Kab Pacitan merupakan salah satu sentra pembudidaya kelapa sekaligus pengrajin gula kelapa. Kelapa dan produk turunannya menjadi salah satu prioritas komoditas yang ditumbuhkembangkan oleh pemerintah kabupaten Pacitan. Namun demikian sampai dengan saat ini belum tersedia peta tematik mengenai kelapa dan pengrajin gula kelapa, sehingga para pemangku kepentingan tidak dapat mempelajari kondisi populasi pohon kelapa dan pengrajin gula kelapa secara tepat dan kekinian. Karena itu program ini bertujuan membantu menyediakan peta tematik kelapa dan pengrajin gula kelapa desa Kalak agar dapat membantu pengembangan kawasan dengan baik. Program dilaksanakan dengan metode kolaborasi dan partisipatif antara perguruan tinggi, pemerintah desa, dan masyarakat. Program penyusunan terdiri atas kegiatan: kajian kondisi eksisting, wawancara dengan perangkat desa dan dusun, pembuatan peta digital dari peta analog, pengambilan data lapangan, dan penyajian peta. Sasaran penerima manfaat adalah pemerintah desa, kecamatan, hingga pemerintah kabupaten. Peta digital kemudian dapat dikembangkan menjadi sistem informasi geografis (SIG) yang dapat digunakan sebagai acuan pengembangan kawasan oleh pemerintah daerah. Peta digital juga dapat digunakan sebagai media promosi daerah kepada investor, lembaga donor, maupun perguruan tinggi. Peta digital yang dihasilkan dapat menyajikan area persil kepemilikan lahan, pemanfaatan lahan baik untuk kelapa maupun campuran, dan po.pulasi pohon kelapa di blok-blok lahan yang datanya telah dilengkapi. Peta digital juga dimungkinkan diberi tambahan informasi lain seperti pembayaran PBB, status kesehatan warga, dan sebagainya.
Extraction of Polyphenol Compounds from Herbal Plant Stems of Kalimantan Using Ethanol Solvent Lusiani, Luluk; Ngatirah, Ngatirah; Widyasaputra, Reza; Maimunah, Siti
Interdiciplinary Journal and Hummanity (INJURITY) Vol. 4 No. 10 (2025): Injuruty: Interdiciplinary Journal and Humanity
Publisher : Pusat Publikasi Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58631/injurity.v4i10.1477

Abstract

Kalimantan harbors endemic medicinal plant species with untapped therapeutic potential, yet scientific validation of their phytochemical profiles remains limited despite centuries of traditional use by indigenous Dayak communities. This study aimed to characterize the bioactive compounds in stem extracts of six Kalimantan herbal plants: saluang belum (Luvunga sarmentosa), sintok (Cinnamomum sintoc), pasak bumi (Eurycoma longifolia), akar kuning (Arcangelisia flava), kayu sutra (Fragraea racemosa), and nonang (Xylopia malayana). A Simple Randomized Design was employed with 70% ethanol maceration extraction, followed by qualitative phytochemical screening (saponins, steroids/triterpenoids, tannins), quantitative analysis (total polyphenols via Folin–Ciocalteu method, total flavonoids via aluminum chloride complexation), and GC–MS compound identification. Results revealed universal presence of tannins across all species, with triterpenoids detected in five species and steroids uniquely in pasak bumi. Saponins were identified in sintok, akar kuning, kayu sutra, and nonang. Total polyphenol content ranged from 1.78 mg GAE/g (pasak bumi) to 8.55 mg GAE/g (sintok), while flavonoid content was highest in pasak bumi (2.48 mg QE/g). GC–MS analysis identified benzenepropenamide derivatives (41.63%) as dominant compounds in sintok, with antimicrobial properties, and n-hexadecanoic acid (38.21%) in pasak bumi, associated with cardiovascular benefits. These findings validate traditional medicinal uses through molecular evidence and demonstrate that endemic Kalimantan plants harbor diverse bioactive compounds with therapeutic potential spanning antimicrobial, antioxidant, anti-inflammatory, and metabolic applications. The research provides a scientific foundation for developing standardized herbal formulations, supports conservation prioritization of high-value medicinal species, and contributes to Indonesia’s pharmaceutical independence through sustainable bioprospecting of indigenous botanical resources.
APLIKASI TEKNOLOGI IRIGASI TETES PADA KEGIATAN BUDIDAYA TANAMAN VANILI DI RUMAH KACA DUSUN SINOGO, PAGERHARJO, SAMIGALUH, KULON PROGO, YOGYAKARTA Suryanti, Sri; Mawandha, Hangger Gahara; Himawan, Achmad; Widyasaputra, Reza
Jurnal Abdi Insani Vol 11 No 1 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i1.1351

Abstract

Sinogo farmers, starting in November 2022 have cultivated Vanilla plants (Vanilla planifolia Andrews) in a greenhouse using planting medium in the form of mixture of soil, manure and cocofiber in a ratio of 1 : 1 : 1. The use of cocofiber causes the planting medium to dry out quickly. In 2023, Sinogo farmers had problem of limited water for watering because the water used comes from springs, which are very small during the dry season. The aim of the community service activity was to provide information about water-saving drip irrigation technology and to apply drip irrigation techniques to vanilla cultivation in greenhouses. Community service begins with survey activities to determine regional conditions and the level of farmers' understanding of drip irrigation technology. The next stage was education and practice of drip irrigation technology. Evaluation monitoring was carried out to determine the results of drip irrigation practices. The survey results showed that 87% of farmer group members did not know about drip irrigation techniques and they were very interested in implementing this technology. As many as 100% of respondents expressed interest in implementing drip irrigation technology on vanilla plants. After providing service to the Sinogo farmer community, they understood the drip irrigation technique, which was a water-saving irrigation technique. The results of the community service implementation showed that drip irrigation was running but was still limited because little water was stored due to low rainfall until December 2023. The conclusion was that most members of farmer community did not understand drip irrigation techniques. The success of drip irrigation techniques was influenced by the availability of water sources.
Co-Authors Adi , Ruswanto Adi Ruswanto Adi Ruswanto Adi Ruswanto Andeswari, Arvi Yashinta Arif - Umami Arma, Hevenia Badrut Tamam Badrut Tamam Bimantio, M. Prasanto Bimantio, Mohammad Prasanto Citra Defira Defira, Citra Dewi Permata Sari E. Adisetya Elvira Syamsir Erista Adi Setya Fau, Masna Yanti Firmansyah, Ryan Ganda Siringo Ringo Gani , Supriyanto Herawati Oktavianty Himawan, Achmad Ida Bagus Banyuro Partha J.R. Sibarani Krisdiarto, Andreas Wahyu Kurnia, Zeni Lusiani, Luluk Maria Ulfah Mawandha, Hangger Gahara Muhammad Jordy Kurnia Wibawa Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah Ngatirah, Ngatirah Ngatirah, Ngatirah Novan Nandiwilastio Novan Nandiwilastio Oktavianty, Herawati Prayogo, Catur R. Firmansyah Ramadhani, Decky Sapuan Resna Trimerani, Resna Ruswanto, Adi Ruswanto, Adi Safitra, Dharma Saragih, Hendrawan Saragih, Jennifer Capriati Siallagan, Edwin Siti Maimunah Slamet Budijanto Sri Gunawan Sri Suryanti Sudarminto Setyo Yuwono Sudarminto Setyo Yuwono Sunardi Supriyanto, Gani Syah, Ryan Firman Syah, Ryan Firman Uktoro, Arief Ika Wardani, Lathifah Kusuma Widyowanti, Reni Asuti Zahro, Nabila Hidayatuz