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All Journal Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Jurnal Sains dan Teknologi Pangan SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Khadimul Ummah Journal of Social Dedication Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Teknik Kimia Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences International Journal of Community Service AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Journal of Science and Social Development
Ratna Yulistiani
Program Studi Teknologi Pangan, Universitas Pembangunan Nasional “Veteran” Jawa Timur
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Formulation of Pecel Chili Sauce with the Proportion of Peanuts and Cashew Nuts, and the Use of Black Garlic Rohmah, Nova Ainur; Yulistiani, Ratna; Wicaksono, Luqman Agung
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (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.v9i1.574

Abstract

Pecel chili sauce is a food made from peanuts combined with several spices that are ground and mixed into a paste, then served as a complementing sauce for vegetable pecel. The ingredients used affect the chemical and organoleptic properties of the pecel chili sauce. This study aims to determine the best formulation of pecel chili sauce with the treatment of the proportion of peanuts : cashew nuts and the proportion of garlic:black garlic based on chemical and organoleptic parameters. This study uses a Completely Randomized Design (CRD) with a factorial pattern, two factors, and two repetitions. The first factor is the proportion of peanuts : cashew nuts (100%:0%, 75%:25%, 50%:50%), and the second factor is the proportion of garlic:black garlic (100%:0%, 0%:100%, 50%:50%). The data were analyzed using ANOVA and followed by the DMRT test at the 5% level. The pecel chili sauce with the proportion of peanuts : cashew nuts 75%:25% and garlic:black garlic 0%:100% was the best treatment, resulting in pecel chili sauce with a moisture content of 12.53%, protein content of 10.63%, fat content of 12.83%, and antioxidant activity of 60.97%, as well as organoleptic values of taste 3,68 (liked), smell 3,52 (liked), and color 3,72 (liked). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 15: Life on Land
Organoleptic Characteristics of Instant Uduk Rice with Different Types of Rice Varieties and Steaming Time Pramesthi, Azzahra Nur Shifa; Ratna Yulistiani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (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.v9i1.602

Abstract

Instant uduk rice is a quick-cooking rice that can be prepared within 3-5 minutes and is characterized by porous rice grains. Different types of rice varieties and the gelatinization process during steaming are known to affect the organoleptic properties of instant uduk rice. The purpose of this study was to determine the effect of different types of rice varieties and steaming time on the physicochemical and organoleptic characteristics of instant uduk rice. This research method used a completely randomized design (CRD) factorial pattern of 2 factors with 2 replications. Factor I was rice variety (IR 42, IR 64, and Sintanur) and factor II was steaming time (20, 30, 40 minutes). Organoleptic testing in this study used a scoring test. The data obtained will be analyzed using Analysis of Variance (ANOVA). The results showed that different varieties of rice and steaming time affected the organoleptic properties of instant uduk rice.
Consumer Preference Analysis of Snack Bar Product Attributes in Surabaya Using Conjoint Analysis Method Herdianto, Ferly Wirawan; Yulistiani, Ratna; Sarofa, Ulya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (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.v9i1.604

Abstract

This study examines consumer preferences for snack bar attributes in Surabaya using the conjoint analysis method. The research aims to identify key product attributes that influence purchasing decisions and provide recommendations for manufacturers to develop healthier snack bar products. Data were collected through a survey of 100 purposively selected respondents. The study analyzed attributes such as flavor, texture, composition, packaging, weight, and price, evaluating 16 stimulus combinations using a Likert scale. The findings indicate that consumers prefer snack bars with a sweet taste, sticky texture, single-pack packaging, a weight of 25 grams, and a price above Rp10,000. Conjoint analysis reveals that price and taste exert the greatest influence on consumer preferences. These insights offer valuable guidance for snack bar manufacturers in optimizing product development and enhancing market competitiveness. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-being SDG 9: Industry, Innovation, and Infrastructure SDG 12: Responsible Consumption and Production
Physical and Organoleptic Characteristics of Non Gluten Macaroni from Composite Flour (Tapioca, Rice, and Corn) with Xanthan Gum Addition Shalsabiella, Shafira Enri; Yulistiani, Ratna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (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.v9i1.630

Abstract

Macaroni is a widely popular pasta product traditionally made from durum semolina wheat flour, which contains high levels of gluten. In this study, gluten-free macaroni was developed using alternative flour sources. The objective of this study was to evaluate the effects of different proportions of tapioca flour, rice flour, and corn flour, along with the addition of anchovy flour and xanthan gum, on the physical (rehydration capacity and cooking loss) and organoleptic (color, aroma, taste, and texture) characteristics of gluten-free macaroni. A factorial Completely Randomized Design (CRD) with two factors and two replications was used. Factor I was the proportion of tapioca flour, rice flour, and corn flour (55:35:10 g, 60:20:20 g, and 65:5:30 g). Factor II was the xanthan gum concentration (1%, 2%, 3%). If a significant difference was detected, further analysis was conducted using Duncan’s Multiple Range Test (DMRT) at a 5% significance level, followed by a hedonic organoleptic evaluation using the Friedman test. The results demonstrated a significant interaction between flour composition and xanthan gum concentration on rehydration capacity, which ranged from 100.52% to 105.47%, and cooking loss, which averaged between 1.28% and 3.19%. Organoleptic evaluation revealed significant differences in color and texture, while taste and aroma were not significantly affected. These findings suggest that optimizing flour composition and xanthan gum concentration can enhance the quality of gluten-free macaroni, providing an alternative for individuals with gluten intolerance. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero Hunger by promoting the diversification of food sources, SDG 3: Good Health and Well-Being) by providing a gluten-free alternative beneficial for individuals with gluten intolerance, SDG 12: Responsible Consumption and Production by utilizing locally available, nutrient-rich ingredients such as anchovy flour. Developing gluten-free macaroni not only supports dietary diversity but also contributes to sustainable food production and improved public health.
Study of Types of Tuber Flours and the Addition of Sodium Tripolyphosphate on the Chemical Characteristics of Milkfish Burger Patties (Chanos chanos) Rusydiana, Indah Nur; Yulistiani, Ratna; Rosida, Dedin Finatsiyatull
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (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.v9i2.688

Abstract

The use of tuber flours (potato flour, taro flour, yellow sweet potato flour), which contains high starch content as a filler, requires the addition of sodium tripolyphosphate (STPP) as a binding agent to improve the characteristics of milkfish burger patties. STPP can reduce product shrinkage, increase water binding capacity, and improve texture. This study aimed to determine the optimal combination of tuber flour type and STPP addition to produce mackerel fish burger patties with the best chemical characteristics. This study used a completely randomized design (CRD) with a factorial pattern consisting of two factors and two replications. Factor 1 was tuber flour (potato flour, taro flour, and yellow sweet potato flour), and Factor 2 was the addition of STPP (0.2%, 0.3%, and 0.4%). Data were analyzed using ANOVA and DMRT post-hoc tests at the 5% level. The best treatment was the use of potato flour and a 0.4% addition of STPP, which produced burger patties made from mackerel fish with a moisture content of 61.66%, an ash content of 2.52%, a protein content of 20.25%, a fat content of 1.58%, and a starch content of 11.05%. Contribution to Sustainable Development Goals (SDGs):SDG 6: Clean Water and SanitationSDG 11: Sustainable Cities and CommunitiesSDG 13: Climate ActionSDG 15: Life on Land
Pengembangan Potensi Mangrove sebagai Produk Pangan Fungsional di Kecamatan Wonorejo Surabaya Yulistiani, Ratna; Finatsiyatull Rosida, Dedin; Savitri, Anggita; Meireni Zacharya, Berlianda
Journal of Science and Social Development Vol. 6 No. 2 (2023): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jssd.v6i2.1064

Abstract

One of the coastal areas that has large areas of potential mangroves is Wonorejo District, East Surabaya. The Wonorejo Mangrove Ecotourism concept provides economic benefits for people who have creative small industries to improve people's living standards. Pedada fruit (Sonnerita spp) is one of the products of mangrove forests which is rich in nutritional content, rich in antioxidants and dietary fiber which has great potential to be developed as a functional food product. The UPN Veteran East Java community service program in the "UPN Serves" scheme has developed the potential of mangroves (Pedada fruit and Pedada Pulp Flour) into functional food products based on local food. The aim of this community service program is to encourage Wonorejo Mangrove Farmer Group partners to further increase the potential of mangroves as a functional food product to improve the economy and preserve the environment through creative small industries with an appropriate technological approach. The approach method used is in the form of surveys, provision and technical training/guidance, as well as mentoring. The results of the activity show that through knowledge transfer, mentoring and training on appropriate technology, functional food products from pedada fruit and pedada fruit pulp flour have attracted the interest and participation of partners to further utilize the potential of mangroves as functional food products, as well as opening up business opportunities from these activities. The functional products created from this program are Pedada Cookies high in fiber and antioxidants, Pedada Onion Sticks high in fiber, Pedada Fruit Jam high in fiber and vitamin C, and Pedada Jelly Candy high in collagen and vitamin C. The output of this program is Appropriate Technology food products The functional function of mangroves is expected to be a commercial product and superior product of the Wonorejo Surabaya Mangrove Farmers group.
Penguatan Good Manufacturing Practices (GMP) pada CV. Pawon Ibun dalam rangka Mempersiapkan Sertifikasi pangan. Shafira Enri Shalsabiella; Yulistiani, Ratna; Fauziyah, Nur Aini
Journal of Science and Social Development Vol. 7 No. 1 (2024): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v7i1.1240

Abstract

Currently, there are many problems regarding the quality and safety of products that can endanger consumers. GMP (Good Manufacturing Practices) is a fun way in the form of application in the food processing industry to guarantee and ensure the safety and quality of the products produced. The purpose of this community service is to conduct training application (Good Manufacturing Practices) of GMP on CV. Pawon Ibun in order to prepare for Food certification CV. Pawon Ibun is a business engaged in food processing that specifically produces MPASI for baby and toddlers. In addition to the aim of obtaining food certification, another objective of the training and assistance provided to workers is to provide an understanding of the importance of GMP and be able to apply it during the production process, so that CV. Pawon Ibun is able to produce safe and quality processed food. The research method used is a qualitative approach and survey methods are also used in data collection. Implementation starts from training, mentoring and also evaluation. Based on the survey results, it can be seen that the employees of CV. Most of Pawon Ibun did not know about and had not received training on GMP. And after receiving training, they are able to understand the concepts, objectives, and benefits of GMP and are able to apply them during the production process. That way, CV. Pawon Ibun is eligible to get GMP food certification.
Edukasi HACCP Pada UMKM CV. Pawon Ibun Dalam Meningkatkan Daya Saing Industri Global Awanda Winar Fitriana; Yulistiani, Ratna; Fauziyah, Nur Aini; Misbach, Moch. Harits Pradana
Journal of Science and Social Development Vol. 7 No. 1 (2024): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v7i1.1241

Abstract

Education on HACCP conducted at CV. Pawon Ibun Tuban, East Java aims to provide basic capital in the implementation of HACCP. The activity was carried out from August to November with several stages of implementation. The methodology of implementing this training activity is by using a qualitative analysis in the form of a quiz given to CV. Pawon Ibun employees to measure the success rate of education that has been conducted. The steps taken to facilitate the implementation of educational activities on HACCP start from the preparation stage, implementation stage, evaluation stage and mentoring stage. The results of the methodology stages carried out in the form of questionnaire are the need for assistance in the intensive implementation of HACCP because there are several aspects that still need to be improved.
Effect of Adding Sodium Tripolyphosphate on the Physical and Sensory Characteristics of Meatballs Formulated with Dragon Fruit Peel and Oyster Mushroom Blend Rosmalia, Senarita Septia; Yulistiani, Ratna
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.v9i3.823

Abstract

This study aimed to determine the best addition of Sodium Tripolyphosphate (STPP) to produce chicken meatballs containing dragon fruit peel and oyster mushroom with desirable physical and organoleptic characteristics. The research used a Completely Randomized Design (CRD) with treatments of STPP addition (0%, 0.1%, 0.2%, and 0.3% w/w) with four replications. The data were analyzed using ANOVA and the DMRT test at the 5% level. The results showed that the best treatment was the addition of 0.3% STPP, which produced meatballs with the following characteristics: physical properties (hardness 36.26 N; springiness 0.82; cohesiveness 0.58; chewiness 1333.5), water holding capacity of 71.7%, and organoleptic scores of taste 2.47 (savory), aroma 3.53 (characteristic chicken aroma), and texture 3.73 (chewy). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Evaluation Of Several Brands And Frying Cycles On The Characteristics Of Used Cooking Oil Firdaus, Salsabila; Yulistiani, Ratna
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.v9i3.834

Abstract

Repeated use of cooking oil alters its physical and chemical structure and the quality of fried foods. This study aimed to evaluate the quality of used cooking oil across brands and frying cycles, in accordance with SNI 7709:2019. The research used a Completely Randomized Design (CRD) in a factorial pattern with two factors and three replications. Factor I: cooking oil brands (Sunco, Minyak Kita, Bulk). Factor II: number of frying cycles (4 and 5 cycles). Data were analysed using ANOVA, the 5% DMRT post hoc test, and the Friedman test for sensory evaluation. The results showed that used cooking oil of the Sunco brand with 4 and 5 frying cycles still met SNI 7709:2019 standards, with physicochemical characteristics of color, aroma, and clarity preferred by panelists; water content (0.10% and 0.10%); free fatty acid content (0.17% and 0.26%); peroxide value (0.47 meq O?/kg and 0.47 meq O?/kg); and smoke point (238.88°C and 235.44°C). Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and Production
Co-Authors .,, Shinta Agung Wicaksono, Luqman Agustin, Citra Melia Alfiyatus Sholichah Ambarwati, Peni anggreini, riski ayu Angky Wahyu Putranto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Arizandy, Radita Yuniar Artika, Odilia Emeralda Dian asep nurhikmat Awanda Winar Fitriana Azzahra, Raidza Azzury, Novita Mizzalluna Bintang Safir Kelana, Mahatma Dadik Raharjo Dany Priyanto, Anugerah Dedin Finatsiyatull Rosida Dharmanto, Ernando Setyo Dinar Dhiny, Almira Dona Avrilia Kristanti Erwan Adi Saputro Esfandiar, Wildan Naufal Febrianti, Nadya Dwi Putri Finatsiyatull Rosida, Dedin Firdaus, Salsabila Fitriani, Awanda Winar Handy Wiranata Hanum, Eva amelia Reza Herdianto, Ferly Wirawan HP,, Sudaryati Imaya M. Nurjannah Imaya M. Nurjannah Indra Purnama, Afridho Laksono Jariyah Jariyah Jariyah Jariyah Jariyah Kalaswari, Sita Kartini Kartini Khoirun Nisa Kindriari Nurma Wahyusi Kusuma Wardhani Mas’udah Lia F. Ramadhani Meditya Dwi Rizkyati Mei Syella Kurnia Putri Cahyo Meireni Zacharya, Berlianda Misbach, Moch. Harits Pradana Mohammad Iqbal Nugraha, Reva Edra Nur Aini Fauziyah Nur Hanifah Nur, Deana Fyra Adi Nuryati, Anna Pitaloka, Aura Fatimah Dyah Pradana Misbach, Mochamad Harits Pramesthi, Azzahra Nur Shifa Prihandayaningsingsih, Nur Cahyani Purnama, Afridho Laksono Indra Putra, Andre Yusuf Trisna Putri Febrianti, Nadya Dwi Rachmawati, Shinta Dwi Raharjo, Dadik Ramadhani, Lia F. Ramadhanty, Arlita Rhamadhan, Dinar Cahyaning Rohmah, Nova Ainur Rosida Rosida, Dedin F. Rosmalia, Senarita Septia Rusydiana, Indah Nur Safitri, Serly Salvania, Hafidha SARTIKA, LUTFITA DEWI Savitri, Anggita Savitri, Anggita Ulfia Setyarini, Wahyu Shafira Enri Shalsabiella Shalsabiella, Shafira Enri Sihananto, Andreas Sri Djajati Sri Djajati Sri Winarti Sri Winarti Syahidah, Fathimah Sarah Teti Estiasih Trimono, Trimono Triwardani, Intan Tuty Shohibatuz Zakiyah Ulya Sarofa Vikri Furkhoni Iqbal W, Lia Kusuma Wahyuningtyas, Ririh Wardianto, Muhammad Rosyid Widyasari, Elsa Winarti Yunita Satya Pratiwi