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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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The Effect of Milkfish Bone Meal (Chanos chanos) Addition and Sodium Bicarbonate (NaHCO3) Concentration on the Physicochemical and Organoleptic Characteristics of Tortilla Chips Bintang Safir Kelana, Mahatma; Sarofa, Ulya; Yulistiani, Ratna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.381

Abstract

Tortillas are a corn-based snack, yellow, and have a thin shape and crunchy texture. The addition of fish bone meal can increase calcium levels but also decrease the texture of the tortilla. The addition of sodium bicarbonate aims to improve the texture by increasing the swelling power and crispness of the product. This research aims to determine the effect of the substitution of milkfish bone meal with the addition of sodium bicarbonate on the physicochemical and organoleptic characteristics of tortilla chips. This study used a Completely Randomized Design (CRD) with two factors and two replications, factor I was the concentration of milkfish bone meal (10%, 15%, and 20%) and factor II was the concentration of sodium bicarbonate (0.25%, 0.50 %, and 0.75%). The data obtained were analyzed using ANOVA and continued with the Duncan Multiple Range Test (DMRT) at the 5% level. The results of the research show that there is a real interaction with ash content, protein content, fat content, and calcium content. The research results of the best treatment based on physicochemical parameters were tortilla chips with the addition of fish bone meal 10% and a sodium bicarbonate concentration of 0.75%. This is the best-treated tortilla chip product with a water content value of 5.080%; ash content 2.995%; protein content 5.87%; fat content 5.380%; carbohydrates 82.521%, calcium 3.396%, expansion volume 19.912%; breaking power 278,350 gf; amylose 37.750%; and starch content 62.516%;
The Effect of Tomato Paste Addition on the Quality of Catfish Nuggets and Estimation of Shelf Life by ASLT (Accelerated Shelf-Life Testing) Method Based on Arrhenius Approach. Dharmanto, Ernando Setyo; Ulya Sarofa; Yulistiani, Ratna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.390

Abstract

Catfish nuggets are a type of processed restructured fish meat, namely catfish meat (Clarias sp) which is ground and seasoned, steamed then covered with flour adhesive, breadcrumb coating (breading), and fried. In this research, the manufacture of catfish nuggets with the addition of tomato paste was studied. Tomato paste is used to improve color, texture, fiber addition, and the addition of antioxidant compounds in catfish nuggets. The purpose of this study was to determine the effect of the addition of tomato paste on the quality and organoleptic properties of catfish nuggets, and to estimate the shelf life of catfish nuggets products with the addition of tomato paste in the best treatment. This study used a single-factor Completely Randomized Design (CRD) with three replications. Where the factor is the concentration of tomato paste added consisting of six levels (0%, 10%, 15%, 20%, 25%, 30% w/b). Data were analyzed using ANOVA and BNT further test at 5% level and organoleptic test using scoring test with 25 trained panelists. The treatment of adding 30% concentration of tomato paste is the best treatment that produces tomato paste catfish nuggets with moisture content of 59.974% ± 0.495, ash content of 1.991% ± 0.120, protein content of 7.840% ± 0.092, fat content of 1.583% ± 0.271, carbohydrate content 28.612% ± 0.742, crude fiber content 0.413% ± 0.025, vitamin C content 4.713 mg/100g ± 0.042, and organoleptic test color 4.36 (slightly yellow), texture 4.44 (slightly chewy), aroma 3.84 (slightly pleasant) and taste 3.92 (slightly savory). The best catfish nuggets with 30% paste addition had a shelf life of 12 days at 25°C, a shelf life of 94 days at 3°C, and a shelf life of 474 days at -12°C.
Characteristics of Restructured Mackerel Meat Jerky (Study of Mackerel Meat Proportion: Young Jackfruit) and Addition of Na-Alginate Agustin, Citra Melia; Yulistiani, Ratna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.405

Abstract

Restructured jerky is a processed meat product created by binding small meat pieces with binders such as sodium alginate (Na-Alginate). This study aimed to determine the optimal combination of mackerel and young jackfruit proportions with Na-Alginate to produce high-quality restructured jerky. A completely randomized design (CRD) with a two-factor factorial arrangement and two replications was employed. Factor I varied the proportions of mackerel to young jackfruit (65:35, 50:50, 35:65), and Factor II varied the Na-Alginate addition (0.25%, 0.50%, 0.75%). Data were analyzed using analysis of variance (ANOVA) followed by Duncan's Multiple Range Test (DMRT) for post-hoc comparisons. The optimal result was achieved with a mackerel to young jackfruit ratio of 65:35 and 0.50% Na-Alginate, producing restructured jerky with the following characteristics: 8.02% water content, 0.44% ash content, 2.32% crude fiber, 42.20% yield, 0.47% water activity (aw), 22.84% protein content, 2.98% fat content, and hedonic organoleptic scores for color (3.56, like), aroma (3.00, like), taste (3.16, like), and texture (3.16, like).
The Effect of Coffee Bean Particle Size and Citric Acid Concentration on the Caffeine Content of Arabica Ground Coffee Kalaswari, Sita; Yulistiani, Ratna; Jariyah, Jariyah
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 2 (2024)
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.v8i2.439

Abstract

Arabica coffee is a coffee commodity that is widely found in Indonesia because it is considered superior in terms of taste. Arabica coffee contains various biochemical compounds, one of which is caffeine, which is known to overcome drowsiness and reduce physical fatigue. However, caffeine use can also lead to negative side effects, such as anxiety, increased blood pressure, and decreased fine motor skills. This study addresses the public demand for lower caffeine coffee to minimize these side effects. The research focuses on reducing caffeine levels by examining coffee bean size and solvent concentration during decaffeination. . The method used was a completely randomized design (CRD) factorial pattern with two factors and two replications. The first factor was coffee bean particle size (4 mesh, 6 mesh, and 8 mesh) and the second factor was maceration process with citric acid solution concentration (1%, 3%, and 5%). Data were analyzed using Analysis of Varience (ANOVA) and Duncan's Multiple Range Test (DMRT) at the 5% level. The results showed that the treatment of 8 mesh coffee bean size with 5% citric acid solution concentration produced the best caffeine content (1.324 mg/g). In addition, the characteristic values of moisture content (3.436%), ash content (2.065%), and phenol content (29.472 mg GAE/g), were obtained. And organoleptic test results with attributes of fragrant-very fragrant aroma (3.55), blackish-brown-black color (3.65), and bitter-very bitter taste (3.5).
Characteristics of Flakes from Kepok Banana Flour and Black Rice Flour with Variation of Steaming Time Rachmawati, Shinta Dwi; Yulistiani, Ratna; Jariyah, Jariyah
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
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.v8i3.441

Abstract

This research has the objective of determining the effect of flour rasio kepok banana and black rice. Black rice flour with variations in steaming time on physicochemical characteristics of flakes. This research used a randomized Complete Design (RCD) factorial pattern with two factors and two replications. The first factor is thr proportion of kepok banana flour: black rice flour (30%: 70%, 40%: 60%, and 50%:50%) and the second factor is the length of steaming time (10 minutes, 15 minutes, 20 minutes). The data obtained was analyzed using ANOVA and followed by the Duncan Multiple Range Test (DMRT) at the 5% level. The results of the research showed that there was interaction. There was a significant difference between the treatments of kepok banana flour: black rice flour on moisture content, starch content, and water absorption. The best treatment is Banana flour: black rice flour on moisture content, starch content, and water absorption. The best treatment is flaked with a proportion of 50% kepok banana flour and 50% black rice flour and a steaming time of 10 minutes produced flakes with characteristics of the value of water content of 4.77%, ash content of 2.12%, fat content of 8.35%, content protein of 5.56%, the starch content of 78.01%, water absorption of 24.96%, hardness of 414.57N and dietary Fiber content of 5.22 %, the calcium content of 169.89mg/100g and the average of favorability scores for taste (3.83), color (4.80), aroma (4.20) and textire (3.37)
Shelf-Life Prediction of Shredded Duck “Cahyo” by Accelerated Shelf-Life Testing (ASLT) technique Based on The Arrhenius Model Febrianti, Nadya Dwi Putri; Yulistiani, Ratna; Wicaksono, Luqman Agung; Purnama, Afridho Laksono Indra
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
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.v8i3.447

Abstract

Shredded Duck "Cahyo" PT Deltasari Indah Restaurant is a shredded product made from duck meat. The shelf life of Shredded Duck "Cahyo" can be used as an indication in determining the time and expiration date. Expiration information is one of the important information that must be included in each food packaging. examinations made from the repository to changes in quality decline are carried out to decide the shelf life of Shredded Duck "Cahyo". Therefore, a study was conducted to forecast the shelf life of Shredded Duck "Cahyo" PT Deltasari Indah Restaurant. This study's objectives are to decide the critical criteria for determining the shelf life of Shredded Duck "Cahyo" and to forecast the shelf life of Shredded Duck "Cahyo" products stored at different thermal state conditions. In this study, Accelerated Shelf Life Testing utilizing the Arrhenius model was employed. Shredded Duck "Cahyo" packaged in PET jars underwent repository at thermal states of 30?C, 40?C, and 50?C for 28 days, by examinations conducted every 7 days. Key criteria analyzed encompassed water content, Free Fatty Acid (FFA) levels, and total microbial presence. The critical criterion selected was the Free Fatty Acid (FFA) criterion, given its low activation energy (Ea) and high R2 value. outcomes indicated that utilizing the Arrhenius model ASLT approach, the shelf lives of Shredded Duck "Cahyo" at 30?C, 40?C, and 50?C were 58 days, 51 days, and 44 days, respectively. Considering actual repository conditions (20?C and 25?C), the average shelf life of Shredded Duck "Cahyo" was decided to be 65.5 days.
Physicochemical Characteristics of Beef Meatballs at Various Post Mortem Phases with the Addition of Seaweed Flour (Gracillaria sp.) Wahyuningtyas, Ririh; Yulistiani, Ratna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
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.v8i3.448

Abstract

The post-mortem phase of meat influences the physicochemical quality of the beef meatballs produced. The post mortem phase is the phase that meat goes through after slaughter. The post mortem phase is divided into 3, namely prerigor, rigor mortis and post rigor. Seaweed (Gracillaria sp.) can be used as a natural chewy meatball. This research aims to determine the best treatment combination between the post-mortem phase of meat and the addition of seaweed flour on the physicochemical characteristics and preferences of beef meatballs. This research used a completely randomized design with a factorial pattern with 2 factors with two replications. Factor I is the post mortem phase (pre-rigor, rigormortis and post-rigo). Factor II is the addition of seaweed flour (3%, 4% and 5%). The observation data were analyzed using ANOVA, if there were significant differences, the Duncan Multiple Range Test was carried out at the 5% level. The best treatment results were pre-rigor beef treatment with the addition of 5% seaweed flour, producing meatballs with characteristics of 69.05% water content, 2.93% ash content, 1.55% fat, 12.49% protein, 12.92N elasticity level, 47.22% water holding capacity. , Color preference level 4 (like really), aroma 4.07 (like really), taste 4.17 (like really) and texture 4.50 (like really).
Analysis of the Quality of Fresh and Used Cooking Oil Among Fried Catfish Street Vendors in the Eastern Region of Lamongan Sub-District, Lamongan District Azzury, Novita Mizzalluna; Yulistiani, Ratna
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
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.v8i3.451

Abstract

Cooking oil that is repeatedly used by vendors can cause damage and a decline in quality. Moreover, it can pose health risks. Repeated use of cooking oil leads to various degradation reactions such as oxidation, hydrolysis, and polymerization. This research aims to analyze the quality differences between initial and used cooking oil. The study is a survey with a cross-sectional study method. The sampling technique used purposive sampling (13 vendors) with data analysis using a paired t-test at a 5% significance level. Cooking oil samples were taken twice a day. The chemical quality analysis results of 13 initial cooking oil samples showed that the percentage that did not meet SNI 7709:2019 standards for water content was 46.15%, free fatty acids were 46.15%, and peroxide values were 69.23%. For used cooking oil samples, the percentages that did not meet SNI 7709:2019 standards for water content were 92.30%, free fatty acids were 100%, and peroxide values were 100%. The average TBA value for all initial-use cooking oil samples was 0.44 mg MDA/kg, and for used cooking oil samples was 0.65 mg MDA/kg, both higher than the reference sample (0.15 mg MDA/kg).. The t-test results showed that there were quality differences between the initial and used cooking oil used by street vendors selling pecel lele in the eastern region of Lamongan District.
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.
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