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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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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
Utilization of Rice Flour and Soy Flour with the Addition of Xanthan Gum for Making Gluten-Free White Bread Yulistiani, Ratna; Ambarwati, Peni; Pratiwi, Yunita Satya; Wardianto, Muhammad Rosyid
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2080-2090

Abstract

Gluten-free white bread formulated with rice and soy flour offers a safe alternative for individuals with celiac disease. Since gluten is absent, xanthan gum is added to improve gas retention and dough structure. This study aimed to identify the optimal formulation of gluten-free white bread by evaluating the physical, chemical, and sensory characteristics of various combinations of rice flour, soy flour, and xanthan gum, as well as analyzing the bread microstructure using Scanning Electron Microscopy (SEM). A Completely Randomized Design (CRD) with two factors- rice flour to soy flour ratios (90:10, 80:20, 70:30) and xanthan gum levels (1%, 2%, 3%)- was performed with three replications. Results showed that the best formula is rice flour to soy flour ratios of 80:20 combined with 3% xanthan gum. The bread had 39.26% water content, 1.26% ash, 10.96% fat, 8.22% protein, and 40.30% carbohydrates. Physically, it had a textural strength of 19.85 N, volume expansion of 82.64%, and porosity of 24.00%. Sensory scores (1-5 scale) were 4.24 (color), 3.92 (aroma), 3.96 (taste), and 4.68 (texture). SEM revealed that the gluten-free bread had larger and less uniform pores. These findings highlight formulation potential to enhance gluten-free bread quality and sensory acceptance.
Peranan Kegiatan Ibu-Ibu PKK Lansia Pada Digitalisasi Kampung Kartini; Ratna Yulistiani; Rizky Fatkhur Rohman; Achmad Arbi Hanafi; Nabila Dwi Rahma; Daffa Rossi Ifanka
Prosiding SISFOTEK Vol 9 No 1 (2025): SISFOTEK IX 2025
Publisher : Ikatan Ahli Informatika Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This activity aims to provide training and assistance to PKK women in Menur Pumpungan RT 07 RW 04 in introducing and using websites as information and communication media. The use of information technology is very important to support various activities. Through this activity, participants were introduced to the basics of creating, managing, and utilizing websites. Qualitative research was conducted because the community service program must have an object and place for the implementation of the program. The group work method was used to find out and gather information from the research subjects. These methods include assessment, planning, and evaluation. Researchers and members became the main instruments. While PKK women became supporting instruments in the research. The research was conducted in several stages, which include: 1) planning, 2) implementation, 3) evaluation. In the planning process, researchers and members used several processes in the implementation stage which included: 1) pre-test, 2) website introduction education, 3) elderly health education, 4) post-test. The evaluation resulted in website education, enabling the participants to contribute to the development of the Menur Pumpungan Family Welfare Movement (PKK). Digitizing PKK activities has significantly increased the understanding of technology, particularly websites, among women, including the elderly. Women who were previously unfamiliar with websites now understand their functions and uses. They also learned about the dangers of website misuse and how to protect personal data.
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