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All Journal Agrointek Agrifor : Jurnal Ilmu Pertanian dan Kehutanan Jurnal Teknologi Pertanian Jurnal Agroindustri Majalah Obat Tradisional Proceeding of International Congress Jurnal Sains dan Teknologi Pangan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Buletin LOUPE (Laporan Umum Penelitian) Indonesian Journal for Social Responsibility Indonesian Journal of Chemical Studies (Indones. J. Chem. Stud.) Journal of Food Security and Agroindustry Kapuas Journal of Farming and Agriculture ROCE : Jurnal Pertanian Terapan
Y. Erning Indrastuti
Politeknik Negeri Pontianak
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Pelatihan Pembuatan Tepung Ampas Kelapa dan Aplikasinya Pada Produk Pangan di Desa Jeruju Besar Kubu Raya Suharyani Amperawati; Donor Utomo Muhammad Susilo Donor Utomo Muhammad Susilo; Lidia Chronika Simanjuntak Lidia Chronika Simanjuntak; Dodi Iskandar Dodi Iskandar; Susana Susana; Abdi Redha Abdi Redha; Libertus Libertus; Y. Erning Indrastuti Y. Erning Indrastuti
Kapuas Vol. 5 No. 1 (2025): Kapuas : Jurnal Publikasi Pengabdian Pada Masyarakat
Publisher : Politeknik Negeri Pontianak

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

Abstract

Abstrak Kegiatan PKM ini dilaksanakan di Desa Jeruju Besar Kecamatan Kakap Kabupaten Kubu Raya Kalimantan Barat. Pada daerah ini terdapat banyak tanaman kelapa yang berpotensi untuk dikembangkan sebagai usaha pengolahan kelapa tepung ampas kelapa dari limbah yang belum termanfaatkan dengan baik. Tujuan kegiatan PKM ini adalah memanfaatkan limbah ampas kelapa parut yang merupakan hasil samping pembuatan santan menjadi tepung kemudian diolah menjadi berbagai produk pangan sehingga dapat memberikan nilai tambah bagi peningkatan kesejahteraan petani kelapa & masyarakat di sekitarnya. Tekstur tepung ampas kelapa memiliki serat yang sangat tinggi. Tepung ampas kelapa yang dihasilkan dapat digunakan sebagai bahan substitusi untuk pembuatan berbagai macam makanan terutama untuk kue kering maupun basah. Metoda pendekatan yang digunakan dalam kegiatan PKM ini adalah metode informasi teknologi, metode transfer teknologi, dan evaluasi. Proses pemberdayaan masyarakat menggunakan metode informasi teknologi dengan cara tanya jawab, diskusi, dan penyuluhan, sedangkan metode transfer teknologi dengan cara pembimbingan, pelatihan, dan demplot. Evaluasi hasil kegiatan melalui kuisioner yang diberikan kepada peserta kemudian dilakukan analisis. Analisis yang digunakan secara deskriptif terhadap kegiatan yang telah dilaksanakan, kemudian analisis kuantitatif melalui kuisioner. Partisipasi dan kemampuan peserta dalam pengolahan tepung ampas kelapa parut dan membuat produk olahannya sangat tinggi. Seluruh peserta (100%) menyatakan mendapatkan pengetahuan yang bermanfaat tentang pengolahan dan pemanfaatan ampas kelapa parut ini, kemudian menyatakan minatnya yang besar untuk mengusahakan pengolahan ampas kelapa parut menjadi tepung dan berbagai produk pangan yang bergizi, sehat dan enak dari tepung tersebut. Kata kunci: kelapa parut, kue basah, kue kering, limbah padat, tepung ampas kelapa
Formulation and Characterization of Herbal Solid Soap Enriched with Cinnamon (Cinnamomum burmanii) and Aloe vera Peel Extracts Narsih; Y. Erning Indrastuti; Desdy Hendra Gunawan; Saniah; Borneo Satria Pratama
Indonesian Journal of Chemical Studies Vol. 4 No. 1 (2025): Indones. J. Chem. Stud., June 2025
Publisher : Indonesian Scholar Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55749/ijcs.v4i1.66

Abstract

This study aims to develop a solid soap formulation using natural ingredients by combining cinnamon (Cinnamomum burmanii) extract and Aloe vera peel extract, which are known for their antibacterial, antioxidant, and moisturizing properties. The research involved several stages, including the extraction of cinnamon and Aloe vera, soap formulation with varying cinnamon and Aloe vera extract concentrations, and testing of physicochemical properties and antibacterial activity against Escherichia coli. The formulated soaps were evaluated for moisture content, free alkali levels, pH, foam stability, antibacterial inhibition zones, and skin irritation. The results showed that increasing the concentrations of cinnamon and Aloe vera peel extracts significantly affected the soap’s characteristics. The optimal formulation was obtained with 15% cinnamon extract and 6% Aloe vera peel extract (A3B3), yielding a moisture content of 2.44%, free alkali content of 1.70%, pH of 11.8, and an antibacterial inhibition zone of 1.28 mm, without any skin irritation. FTIR analysis identified functional groups such as aldehydes, alkanes, aromatics, and hydroxyls, which were associated with the bioactive compounds responsible for antibacterial and moisturizing effects. The presence of cinnamaldehyde in cinnamon and saponins in Aloe vera contributed to the soap’s enhanced antimicrobial and skin-conditioning properties. Furthermore, Fourier-transform infrared spectroscopy (FTIR) analysis identified key functional groups responsible for the soap’s bioactivity. These findings suggest that incorporating herbal extracts into soap formulations can improve their functional benefits, making them a promising alternative for natural skincare products with antibacterial protection and skin health benefits.
Pengaruh Ukuran Partikel Ampas Kelapa dan Rasio Kacang Tanah pada Karakteristik Snack bar Tinggi Serat Siti Aisyah; Yuliana Erning Indrastuti; Donor Utomo Muhammad Susilo; Dodi Iskandar; Suharyani Amperawati
Journal of Food Security and Agroindustry Vol. 4 No. 2 (2026): JUNE
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v4i2.979

Abstract

Coconut dregs are a byproduct of the coconut oil processing industry, and their utilization as food is limited, even though they still contain crude fiber. This study aimed to analyze the effects of the size and ratio of peanuts and coconut dregs on the physical (color), chemical (water content and crude fiber), and sensory characteristics of snack bars. This study used a Completely Randomized Design (CRD) with two factors: the first factor is size of the coconut dregs (coarse and fine). The second factor was the ratio of coconut dregs to peanuts (15:85, 20:80, and 25:75 g/g). The analysis carried out on the snack bar was water content, fiber content, color (L*, a*, b*, whiteness index and browning index), sensory analysis (taste, color, aroma and texture) and hedonic. The results showed that the size of coconut dregs and the ratio of coconut dregs: peanuts did not affect the water content, b*, aroma, but did affect the fiber content, L*, a*, browning index, sensory taste, color, texture and hedonic. The 25:75 g ratio of coarse coconut dreg to peanuts had the highest preference score, with water and fiber contents of 4.51% and 17.52 %, respectively. The browning index of the snack bar with the highest preference score was the lowest. The coarse coconut dreg had a browning index of 28.80. The browning index of the snack bar with a coconut dreg:peanut ratio of 25:75 g had a browning index of 27.61.
INFLUENCE OF SOAKING DURATION AND PARTICLE SIZE ON ANTIOXIDANT ACTIVITY AND PHYTOCHEMICAL CHARACTERISTICS OF Uncaria Gambir Roxb ETHANOLIC LEAF EXTRACT TEA: PENGARUH DURASI PERENDAMAN DAN UKURAN PARTIKEL TERHADAP AKTIVITAS ANTIOKSIDAN DAN KARAKTERISTIK FITOKIMIA TEH EKSTRAK DAUN Uncaria  Gambir Roxb DALAM ETANOL Dodi Iskandar; D.U.M Susilo; Erning Indrastuti; Rendy Fikrian Akmal
ROCE : Jurnal Pertanian Terapan Vol. 3 No. 2 (2026): JPT ROCE 6, 2026
Publisher : PT. ROCE WISDOM ACEH

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71275/roce.v3i2.183

Abstract

Environmental pollution and modern lifestyles increase human exposure to free radicals, which contribute to various degenerative diseases. Antioxidants play a crucial role in neutralizing free radicals and preventing oxidative damage. Uncaria gambir Roxb., a tropical plant widely used in Indonesia, is rich in polyphenolic compounds, particularly catechins, with strong antioxidant potential. This study aimed to evaluate the antioxidant activity of ethanolic extracts of Uncaria gambir leaves through an integrated approach involving in silico prediction, extraction optimization, phytochemical screening, and in vitro antioxidant testing. Bioactive compounds were first screened using PASS Online to predict antioxidant and free radical scavenging activities. Ethanolic maceration was conducted using different particle sizes and maceration times, followed by yield determination. Phytochemical screening was performed to identify major secondary metabolites, and antioxidant activity was assessed using the DPPH radical-scavenging assay. In silico analysis indicated that most polyphenolic compounds exhibited high antioxidant potential. The highest extraction yield was obtained using a 60-mesh particle size and a 6-hour maceration period. Phytochemical screening confirmed a strong presence of phenolic compounds, and the DPPH assay showed a dose-dependent antioxidant response with a low IC₅₀ value, indicating strong antioxidant activity. These findings demonstrate that optimized ethanolic extracts of Uncaria gambir leaves have significant potential as natural antioxidant sources.
Co-Authors Abdi Redha Abdi Redha Abdul Rahim Agato, Agato Andreas Yolan Kristandi Bambang Susilo Borneo Satria Pratama Borneo Satria Pratama D.U.M Susilo Desdy Hendra Gunawan Desi Ramayanti Dodi Iskandar Dodi Iskandar Dodi Iskandar Dodi Iskandar Dodi Iskandar Dodi Iskandar, Dodi Donor Utomo Muhammad Susilo Donor Utomo Muhammad Susilo Donor Utomo Muhammad Susilo Dum Susilo Eso Solihin Essa Annisa Syadiah Fenny Imelda Fenny Imelda Fitrah Adelina Fitrah Adelina Imelda, Fenny Iwan Rusiardy Kuswartini, Kuswartini Ledy Purwandani Libertus Libertus Lidia Chronika Simanjuntak Lidia Chronika Simanjuntak Linda Linda Masitah Muflihah Ramadhia Mutaqin, Zaenal N Narsih Narsih Narsih Narsih Nur Komar Nurkhalisah, Nurkhalisah Pratama, Borneo Satria Purwandani, Ledy Rendy Fikrian Akmal Reskiati Wiradhika Anwar Rollando, Rollando S Saniah Safitri, Sela Saniah Sasmidi Sasmidi SATRIYAS ILYAS Siti Aisyah Sudarmin Sudarmin Suharyani Amperawati Suharyani Amperawati Sumardi H. S. Susana Susana Susana Susana Tata Yudhi Wardana Tata Yudi Wardhana Teti Estiasih Yasin Arifin Dayaka