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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 Nusantara Science and Technology Proceedings SINTA Journal (Science, Technology, and Agricultural) International Journal of Community Service AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Jurnal Pengabdian Multidisiplin Jurnal Teknologi Pangan Prosiding Seminar Nasional Sisfotek (Sistem Informasi dan Teknologi Informasi) Journal of Science and Social Development Jurnal Sains dan Teknologi Pangan
Ratna Yulistiani
Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology 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 Physics Public Health Social Sciences Veterinary Other

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Logo, Label, and Packaging Improvement on Jamu Bu Uri Products for Digital Marketing Kartini; Ratna Yulistiani; Dadik Raharjo; Rizky Fatkhur Rohman; Sri Alam Syah Lihan Candra Asi
Nusantara Science and Technology Proceedings 7st International Seminar of Research Month 2022
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3342

Abstract

It is quite common knowledge that some traditional herbal medicine sellers used plastic bottles of mineral water as a storage medium for their traditional herbal medicine. Even though the allotment of mineral water bottles is dispossible, it cannot be used again after the contents run out. This problem about the packaging must be addressed. When viewed from the visual aspect, the presentation of traditional herbal medicine still tends to be monotonous in terms of packaging. Whereas packaging can influence consumers to give a positive response, good packaging will optimize profits. Therefore, this service activity targets several improvements in handling packaging problems for Jamu bu Uri products, with the aim of increasing the marketing of traditional herbal products.
PENGARUH JUMLAH PENJUALAN TERHADAP KUALITAS MINYAK HABIS PAKAI PELAKU UMKM MARTABAK BIHUN KECAMATAN GRESIK Amanda Dewi Safitri; Ratna Yulistiani; Riski Ayu Anggreini
Jurnal Sains dan Teknologi Pangan Vol. 9 No. 4 (2024): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/a2777d13

Abstract

Penggunaan minyak secara berulang merupakan salah satu faktor yang dapat menurunkan kualitas minyak dan dapat mengakibatkan penyakit. Jumlah penjualan menandakan bahwa minyak tersebut digunakan secara berulang. Tujuan penelitian ini untuk mengetahui pengaruh jumlah penjualan terhadap kualitas minyak habis pakai pelaku UMKM martabak bihun, terhadap nilai fisikokimia (kadar air, asam lemak bebas dan bilangan peroksida). Metode penelitian ini menggunakan  wawancara dan observasi kepada empat pelaku UMKM martabak bihun dengan jumlah penjualan 25-50 pors/hari; 50-75  pors/hari; 75-100 porsi/hari; dan lebih dari 100 porsi/hari. Data di analisis dengan uji korelasi berganda menggunakan SPSS  versi 27. Jumlah penjualan memiliki korelasi yang sangat kuat terhadap nilai kadar air, asam lemak bebas, dan bilangan  peroksida dengan nilai R sebesar 1,00. Hasil uji fisikokimia menunjukkan rata-rata kadar air minyak habis pakai sebesar  0,67%, rata-rata asam lemak bebas 0,67%, dan rata-rata bilangan peroksida 33,63 Mek O2/Kg. Jumlah penjualan  mempengaruhi kualitas akhir minyak habis pakai. Semakin banyak jumlah penjualan, maka semakin banyak kontak antara  minyak dengan bahan mengandung air, sehingga minyak mengalami kerusakan. 
HUBUNGAN HIGIENE SANITASI DENGAN JUMLAH MIKROBA  PADA MINUMAN ES CINCAU HIJAU Nurul Niswatin Sholekhah; Ratna Yulistiani; Anugerah Dany Priyanto
Jurnal Sains dan Teknologi Pangan Vol. 9 No. 4 (2024): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/1x5kx392

Abstract

Tujuan penelitian ini adalah untuk mengevaluasi keamanan pangan es cincau hijau ditinjau dari tingkat kontaminasi   bakteri serta hubungan higiene sanitasi pedagang dengan total bakteri. Metode penelitian yang digunakan yaitu survei  eksploratif menggunakan pendekatan cross sectional melalui observasi, wawancara dan analisa laboratorium dengan teknik sampling jenuh terhadap 17 sampel yang diperoleh dari pedagang kaki lima es cincau hijau.  Analisis data yang digunakan  yaitu deskriptif dan statistik Chi-square dengan taraf 95% (p<0,05). Hasil penelitian menunjukkan 35,29% pedagang  memiliki kondisi higiene personal yang baik, 64,71% sanitasi peralatan yang buruk, 47,06% sanitasi penyajian yang baik  dan 41,18% sanitasi sarana dan lingkungan dagang yang baik. Sebanyak 47,1% sampel memiliki total bakteri tidak  memenuhi syarat  PerBPOM No.13 Tahun 2019 (range 1,3 x 104 - 2,2 x 106 koloni/ml) dan terdapat hubungan nyata (p<0,05) antara kondisi higiene sanitasi dengan total bakteri es cincau hijau yang dijual oleh pedagang kaki lima di wilayah  Surabaya Timur. 
Bakery Industry Training Assistance For Excellent Service Agency (ESA) Training Center Malang Yulistiani, Ratna; Sihananto, Andreas; Kartini, Kartini; Trimono, Trimono
International Journal Of Community Service Vol. 3 No. 1 (2023): February 2023 (Indonesia - Malaysia - Timor Leste)
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijcs.v3i1.171

Abstract

Excellent Service Agency (ESA) is an educational institution for the service and service industry in the city of Malang, which is engaged in training in the hospitality industry, especially in the fields of tourism, hospitality, and selfdevelopment. ESA has difficulties in providing professional HR education in the bakery industry due to a lack of equipment, besides that ESA also lacks insight into food safety to support the quality of bakery products that will be produced, even though safety assurance is one of the determinants of competitiveness in both the domestic and international markets. ESA is also less able to expand its market share because it has not implemented digital marketing. The methods that have been carried out include: 1)Assisting ESA with 5 types of bakery processing equipment for ESA to train more professional human resources in the F&B field; 2). Training on Good Manufacturing Practice (GMP) and Food Sanitation; 3) Training and practice of diversifying bakery and cake processing from wheat flour and composite flour; The results of this activity include increasing understanding and insight for ESA employees and students as well as UPN Veterans East Java students about 1. The Role of Good Manufacturing Practice (GMP) and Food Safety for the Bakery Industry; and 2. Basic Theory and Diversification of Bakery Product from Wheat Flour and Composite Flour.
Consumer Preference Analysis of Surabaya Residents towards UHT Milk Products Using Conjoint Analysis with Cluster Sampling Technique Handy Wiranata; Yulistiani, Ratna
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.v9i2.720

Abstract

Surabaya is one of the cities in East Java Province with a relatively high level of activity and birth rate. Along with the increasing population, the community's food needs have also risen, particularly in terms of their preferences for consuming UHT milk. Various factors, including flavour variants, price, packaging material, expiration date, nutritional content, and other attributes, influence consumer preferences for UHT milk. This study aims to identify the attributes with the highest importance values for consumers when selecting UHT milk products, as well as to determine consumer preferences regarding the attribute variables of UHT milk products. The attributes examined in this study include packaging material, flavor variants, price, expiration date, and nutritional content. The research was conducted using a survey method, with the number of respondents determined by Slovin’s formula, and respondent sampling was carried out using a cluster sampling technique. According to consumer preferences, the most preferred UHT milk product is packaged in cans, with a utility value of 0.167. The desired range for the price attribute, with a utility value of 0.220, is less than 5,000 IDR. Regarding flavor, the chocolate variant is most favored, with a utility value of 0.369. For expiration date, UHT milk with the longest shelf life of over 12 months (before opening) has a utility value of 0.060. Lastly, for nutritional content, high protein content is preferred with a utility value of 0.208. The best choice for UHT milk has the following features: it comes in a can, costs less than 5,000 IDR, is chocolate-flavored, has an expiration date of 6–12 months, and is lactose-free. Contribution to Sustainable Development Goals (SDGs):SDG 2 – Zero HungerSDG 3 – Good Health and Well-beingSDG 12 – Responsible Consumption and ProductionSDG 9 – Industry, Innovation, and Infrastructure
The Effect of Coconut Shell Liquid Smoke Concentration and Drying Duration on the Chemical Characteristics and Organoleptic Properties of Analog Jerky Azzahra, Raidza; Ratna Yulistiani
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.v9i2.723

Abstract

This study aims to determine the optimal treatment combination of coconut shell liquid smoke concentration and drying duration for the chemical and organoleptic characteristics of oyster mushroom and red bean analog jerky. This study employs a completely randomized design (CRD) with a two-factor factorial structure and three replications. Factor I: concentration of coconut shell liquid smoke (0%, 0.5%, and 1%) and Factor II: drying duration (5 hours, 6 hours, and 7 hours). The chemical data were examined using ANOVA and the Duncan's Multiple Range Test (DMRT) to see if there were significant differences at a 5% level, while the taste and smell data were checked with the Friedman test at the same 5% level. The best results were found with a coconut shell liquid smoke concentration of 0.5% and a drying time of 6 hours, showing 12.48% moisture, 1.04% ash, 20.62% protein, and 10.96% fat, along with preference scores of 2.5 for color (dislike), 3.04 for aroma (like), 3.2 for taste (like), and 3.16 for texture (like). Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and Production
Chemical and Microbiological Characteristics of Canned Rendang Seasoning (Temperature and Sterilization Time Study) Syahidah, Fathimah Sarah; Yulistiani, Ratna; Nurhikmat, Asep
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.v9i2.735

Abstract

This study aimed to evaluate the effects of sterilization temperature and time on the chemical and microbiological characteristics of canned rendang seasoning. A Completely Randomized Design (CRD) with two factors was employed, using sterilization treatments at 121°C and 126°C for 10 and 15 minutes. Observed parameters included F0 value , moisture content, protein, fat, ash, and the prevalence of Clostridium botulinum. The highest F0 value was recorded at 126°C for 10 minutes (28.70 minutes); however, the treatment of 121°C for 15 minutes (F0 = 5.98 minutes) was selected as optimal, as it meets food safety standards without compromising chemical quality. Microbiological analysis yielded negative results for C. botulinum across all treatments up to day 30 of storage. Chemical characteristics remained relatively stable, with moisture content ranging from 58.55% to 58.94%, ash content from 4.119% to 4.339%, protein content from 28.486% to 28.731%, and fat content from 17.697% to 18.111%, with no significant differences among treatments. Sterilization at 121°C for 15 minutes is recommended as the optimal condition for producing safe and high-quality canned rendang seasoning suitable for both domestic and export markets. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 12: Responsible Consumption and ProductionSDG 9: Industry, Innovation and Infrastructure
Chemical Characteristics of Legen Drinks from Street Vendors in Surabaya SARTIKA, LUTFITA DEWI; Yulistiani, Ratna
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.v9i2.738

Abstract

Legen is a traditional drink made of siwalan sap and it is very popular in East Java. This research aims to identify chemical characteristics of legen drinks sold by 10 local street vendors in Surabaya. This study is an exploratory and descriptive survey employing a cross-sectional approach. Data were collected by observation, interviews, and questionnaires regarding vendor characteristics, involving 10 street vendors selling legen drinks in Surabaya who operate throughout the year. The observed parameters include pH, total sugar, total acidity, and alcohol content. The observations showed that the vendors were predominantly male (90%), with the remaining 10% is female. The vendors’ ages ranged from 26 to 55 years, with most having completed junior high school (40%) and senior high school (40%). Only one vendor had been selling for more than 20 years. The selling price of the product ranged from IDR 13,000 to 15,000 per 1,500 mL bottle, with most of the legen (80%) sourced from Tuban. The chemical analysis showed that the average pH was 2.85, the average total acidity was 0.22, the average total sugar content was 10.60, and the average alcohol content was 1.02. Contribution to Sustainable Development Goals (SDGs):SDG 3 – Good Health and Well-beingSDG 8 – Decent Work and Economic GrowthSDG 11 – Sustainable Cities and CommunitiesSDG 12 – Responsible Consumption and Production
Consumer Preferences of the Surabaya Community towards MP-ASI Premixed Rice : Preferensi Konsumen Masyarakat Surabaya terhadap Beras Premiks MP-ASI Pradana Misbach, Mochamad Harits; Yulistiani, Ratna; Priyanto, Anugerah Dany; Fitriani, Awanda Winar
Jurnal Pangan dan Agroindustri Vol. 13 No. 3 (2025): Juli 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.03.4

Abstract

Abstract Surabaya is one of the places for producers who provide MP-ASI products with various attributes, one of these products is MP-ASI premixed rice. This study aims to find out some of the attributes with the highest importance value for consumers in choosing MP-ASI premix rice products and identify consumer preferences on the sub-attributes of MP-ASI premix rice products. The attributes used in this study were cooking time, the type of material, the type of packaging, the addition of nutrients, the flavor variant, and the place of purchase. The research was carried out using a survey method. The total number of respondents was 100 that determined using the Slovin formula, and the collection of respondents was carried out using a two-stage cluster sampling technique. The premixed rice MP-ASI products that are the preference according to consumers are made from white rice (0,24) with the addition of fat nutrients (0,41), have a type of plastic bottle packaging (0,06) with a cooking time of less than 20 minutes (0,34), and have a variant of fish meat flavor (0,16) which is sold online (0,14). The results of the consumer preference analysis from this study can be used as a consideration in developing premix rice MP-ASI products.   Abstrak Surabaya adalah salah satu tempat bagi produsen yang menyediakan produk MP-ASI dengan berbagai atribut, salah satu produk tersebut adalah beras premiks MP-ASI. Tujuan dari penelitian ini adalah untuk menentukan beberapa atribut dengan nilai kepentingan tertinggi bagi konsumen dalam memilih produk beras premiks MP-ASI serta mengidentifikasi preferensi konsumen pada sub-atribut produk beras premiks MP-ASI. Penelitian dilaksanakan menggunakan metode survei, total jumlah responden adalah 100 ditentukan menggunakan rumus Slovin, dan pengambilan responden dilakukan dengan teknik two-stage cluster sampling. Produk MP-ASI beras premiks yang menjadi preferensi menurut konsumen yaitu berbahan dasar beras putih (0,24) dengan penambahan nutrisi lemak (0,41), memiliki jenis kemasan botol plastik (0,06) dengan waktu tanak kurang dari 20 menit (0,34), dan memiliki varian rasa daging ikan (0,16) yang dijual secara online (0,14). Hasil analisis preferensi konsumen dari penelitian ini dapat dijadikan pertimbangan dalam mengembangkan produk MP-ASI beras premiks.
Minimum Inhibitory Concentration of Chitosan and Coconut Shell Liquid Smoke Against Staphylococcus aureus and Escherichia coli Artika, Odilia Emeralda Dian; 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.v9i3.811

Abstract

This study aimed to determine the minimum inhibitory concentration (MIC) of chitosan and coconut shell liquid smoke against S. aureus and E. coli cultures. The treatments consisted of varying concentrations of Chitosan (0%, 1%, 1.5%, 2%, and 2.5%) and liquid smoke (0%, 1%, 1.5%, 2%, and 2.5%) applied to S. aureus and E. coli cultures in vitro using nutrient broth medium. The bacterial populations were quantified after 24 hours of incubation at 37°C, with an initial concentration of 10? CFU/mL. The results indicated that both chitosan and coconut shell liquid smoke exhibited a stronger bactericidal effect against S. aureus than E. coli. The minimum inhibitory concentration of Chitosan against S. aureus was 1%, resulting in a reduction of 2.16 log cycles, whereas the MIC against E. coli was 2%, corresponding to a reduction of 1.47 log cycles. Meanwhile, the minimum inhibitory concentration of coconut shell liquid smoke against S. aureus was 1% (reducing 1.542 log cycles), and against E. coli was 1.5% (reducing 2.02 log cycles). Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-BeingSDG 9: Industry, Innovation and Infrastructure
Co-Authors .,, Shinta Achmad Arbi Hanafi Afridho Laksono Indra Purnama Agi Ramadhan Agung Wicaksono, Luqman Agustin, Citra Melia Alfiyatus Sholichah Almira Dinar Dhiny Amalia, Sofia Rizki Amanda Dewi Safitri Ambarwati, Peni Andre Yusuf Trisna Putra Andreas Nugroho Sihananto Anggita Savitri Anggita Ulfia Savitri anggreini, riski ayu Anggun Pratiwi Rohimatul Inziyah Angky Wahyu Putranto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Arizandy, Radita Yuniar Arlita Ramadhanty Artika, Odilia Emeralda Dian asep nurhikmat Awanda Winar Fitriana Awanda Winar Fitriana Azzahra, Raidza Azzury, Novita Mizzalluna Berlianda Meireni Zacharya Bintang Safir Kelana, Mahatma Citra Melia Agustin Dadik Raharjo Dadik Raharjo Daffa Rossi Ifanka Dany Priyanto, Anugerah Deana Fyra Adi Nur Dedin F. Rosida Dedin Finatsiyatull Rosida Dewanti, Felicitas Deru Dharmanto, Ernando Setyo Dhian Satria Yudha Kartika Dianita Kumalasari Dianti Alfiana Dinar Dhiny, Almira Dinda Alvianita Sabrina Dona Avrilia Kristanti Edi Sugiyanto Ernando Setyo Dharmanto Erwan Adi Saputro Esfandiar, Wildan Naufal Eva amelia Reza Hanum Febrianti, Nadya Dwi Putri Firdaus, Salsabila Fitriani, Awanda Winar Hafidha Salvania 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 Kalaswari, Sita Kartini Kartini KARTINI Kartini Kartini Khoirun Nisa Kindriari Nurma Wahyusi Kurnianto, Muhammad Alfid Kusuma Wardhani Mas’udah Lia F. Ramadhani Luqman Agung Wicaksono M. Arif Mardhavi Mahatma Bintang Safir Kelana Maulana, Hendra Meditya Dwi Rizkyati Mei Syella Kurnia Putri Cahyo Meireni Zacharya, Berlianda Misbach, Moch. Harits Pradana Moch. Fakhrul Azharuddin Moch. Harits Pradana Misbach Mohammad Iqbal Muhammad Afifudin Nabila Dwi Rahma Nadien Mutia Intan Maulidi Nadya Dwi Putri Febrianti Nur Aini Fauziyah Nur Hanifah Nur Hanifah Nur, Deana Fyra Adi Nurul Niswatin Sholekhah 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 Putra, Chrystia Aji Putri Febrianti, Nadya Dwi Rachmawati, Shinta Dwi Radita Yuniar Arizandy Raharjo, Dadik Ramadhani, Lia F. Ramadhanty, Arlita Rani Ismuningtyas Ratna Nur Fitria Mabbrury Reva Edra Nugraha Rhamadhan, Dinar Cahyaning Riski Ayu Anggreini Rizki, Agung Mustika Rizky Fatkhur Rohman Rizky Fatkhur Rohman Rohmah, Nova Ainur Rosida Rosida Rosida Rosida, Dedin F. Rosmalia, Senarita Septia Rusydiana, Indah Nur Safitri, Serly Salvania, Hafidha SARTIKA, LUTFITA DEWI Savitri, Anggita Savitri, Anggita Ulfia Serly Safitri Setyarini, Wahyu Shafira Enri Shalsabiella Shalsabiella, Shafira Enri Sihananto, Andreas Sri Alam Syah Lihan Candra Asi Sri Djajati Sri Djajati Sri Winarti Sugiarto, Sugiarto Syahidah, Fathimah Sarah Teti Estiasih Trimono, Trimono Triwardani, Intan Tuty Shohibatuz Zakiyah Ufairah Fithriyati Ulya Sarofa Ulya Sarofa Vikri Furkhoni Iqbal Vikri Furkhoni Iqbal W, Lia Kusuma Wahyu Setyarini Wahyuningtyas, Ririh Wardianto, Muhammad Rosyid Widyasari, Elsa Wildan Naufal Esfandiar Winarti Winarti Yunita Satya Pratiwi Yusinta Aristina Sanjaya