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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia agriTECH AGROKNOW Heuristic AGROSCIENCE TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Food Science and Technology Journal (Foodscitech) MONSU'ANI TANO Jurnal Pengabdian Masyarakat Jurnal Pengabdian UNDIKMA Jurnal Karya Abdi Bioscientist : Jurnal Ilmiah Biologi JURNAL AGROSAINS : Karya Kreatif dan Inovatif Pro-Stek Journal of Tropical Food and Agroindustrial Technology Jurnal Karya Abdi Masyarakat Indonesian Journal of Food Technology Enrichment: Journal of Multidisciplinary Research and Development Journal of Farming and Agriculture Jurnal Sains dan Teknologi Pangan
Kejora Handarini
Universitas Dr. Soetomo
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Substitution of Soybean Dregs Flour and Addition of Guar Gum on the Chemical and Organoleptic Properties of Wet Noodles Chasanah, Dwi Asmaul; Handarini, Kejora; Rahmiati, Retnani
Food Science and Technology Journal (Foodscitech) Vol. 7 No. 1 (2024)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.8316

Abstract

Wet noodles substituted with soybean pulp flour produce noodle products that break easily and decreaseelasticity, so it is necessary to add guar gum to improve the quality of the wet noodles. This researchaims to determine the effect of interaction and determine the best combination between the proportionof soybean dregs flour and wheat flour with the addition of guar gum on the quality of wet noodlesincluding chemical and organoleptic properties. The research was carried out by making soy milk dregsflour first using a food dehydrator at a temperature of 60ºC for 4 hours, then making wet noodles with awheat flour substitution formulation using soy milk dregs flour and guar gum according to the treatment,then chemical and organoleptic tests were carried out. This research used a Completely RandomizedDesign (CRD) with a factorial pattern consisting of two factors. The first factor (A) is the proportion ofwheat flour and soybean dregs consisting of 3 levels, namely A1 (60%:40%), A2 (50%:50%), A3(40%:60%). The second factor (B) guar gum concentration consists of 2 levels, namely B1 (0.5%), B2(1%). The data obtained were analyzed using ANOVA. The research results showed that there was asignificant interaction between the proportion of soybean dregs flour and the addition of guar gumconcentration on water content, ash content, protein content, texture, color, aroma, taste, and there wasno significant interaction on fiber content. The treatment with the proportion of wheat flour and soybeandregs was 50%:50% and the addition of 0.5% guar gum was the selected treatment with parameters,namely texture = 4 (like), color = 4 (like), aroma = 4 (like), taste = 4 (like), water content = 62.52%, ashcontent = 0.94%, protein content = 19.34%, fiber content = 12.70%
Studi Pustaka: Ekstraksi Pewarna Alami dari Tanaman di Indonesia Yuyun Yuniati; Kejora Handarini; Retnani Rahmiati
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 1 (2024): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i1.11339

Abstract

Dyes have played an important role in human life, therefore the production of dyes has continued to increase from the past until now. The use of synthetic chemical dyes has apparently caused various health and environmental problems, this is what has triggered the return to use of natural dyes. Through advances in science and technology, research related to the extraction of natural dyes in Indonesia was carried out until 31 scientific reports were found that studied this matter in the last ten years. Literature studies with secondary data have summarized the novelty of research related to the extraction of natural dyes from plants, where currently flower objects are of great interest for observational studies. Various types of flowers have potential pigments that can be converted into natural dyes. The maceration extraction method is still the choice for extracting plant bioactive substances. Recently a study on the extraction of dyes from fruit peel waste was also carried out. It is hoped that the development of information related to the extraction of natural dyes will have more opportunities to be applied in various aspects.
Kajian Pemanfaatan dan Potensi Aplikasi Lanjut Tumbuhan Cemara Udang (Casuarina equisetifolia L.) bagi Indonesia: Studi Pustaka Kejora Handarini; Yuyun Yuniati; Mirza Ramadhani; Achmad Kusyairi
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 1 (2024): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i1.11313

Abstract

The abundance of flora in Indonesia is an advantage that Indonesia has, so it needs to be preserved to support the continuity of social life. Cemara udang is a conifer tree with a straight, sturdy trunk, with hanging branches and sharp green leaves which is also found in Indonesia, which borders the Indian Ocean. This species is conserved in Indonesia and is found in coastal areas, beaches and mangrove forests. Through this literature study, exploration of the empowerment of cemara udang plants is discussed. Cemara udang plants provide protection from potential adverse climates such as strong winds and soil protection. This plant also has medical benefits such as inflammation problems, digestive issues, and sore throats, and is anti-bacterial. This plant is known to have biactive compounds such as alkaloids, glycosides, saponins, flavonoids, tannins, steroids, phenolics and triterpenoids. This study also explores the potential for sustainability of cemara udang plants in Indonesia to make them more commercially efficient, as an advanced material whose potential has recently been discovered as nanoparticles for health, and as an adsorbent to overcome the problem of aquatic environments that contain a lot of residual dye.
Variations In Gelatin And Pure Concentrations Of Cilembu Sweet Potato (Ipomoea batatas 'Cilembu') On The Chemical And Organoleptic Qualities Of Panna Cotta Kurnia Hartati, Fadjar; Christian Theodorus, Fransiskus; Handarini, Kejora
Demeter: Journal of Farming and Agriculture Vol. 2 No. 2 (2024): July 2024
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v2i2.308

Abstract

Dessert that is currenlty a favorite dish in Indonesia is panna cotta. Panna cotta has a taste that tends to be sweet. chewy and soft texture. Panna cotta it means “cooked cream”. The basic ingedients for making panna cotta are cream mixed with sugar, gelatin and flavorings. Modifications can be made to Panna Cotta products by using additional Cilembu sweet potato puree. The aim of this research was to determine the effect of varying concentrations of gelatin and Cilembu sweet potato puree (Ipomoea batatas 'Cilembu') on the chemical and organoleptic quality of panna cotta. Another objective is to determine the right concentration of gelatin and cilembu sweet potato puree so that the best chemical and organoleptic quality of panna cotta is obtained. The research method that used in this research is a laboratory experimental quantitative method. The experimental design used in this research was a completely randomized design (CRD) which consisted of 1 factor, which was a combination of gelatin concentration treatment and Cilembu sweet potato puree consisting of 4 levels, namely: P2 = Gelatin 6g and Cilembu sweet potato puree 40g; P3 = Gelatin 6g and Cilembu Sweet Potato Puree 50g; P4 = Gelatin 7g and Cilembu Sweet Potato Puree 40g; P5 = Gelatin g and Cilembu Sweet Potato Puree 50g. Each treatment was repeated 4 times. The quality parameters observed were TPA, beta-carotene content and organoleptics which included colour, softness and taste
PENGARUH PERBEDAAN KONSENTRASI KITOSAN SEBAGAI EDIBLE COATING TERHADAP SIFAT FISIK, KIMIA DAN MIKROBIOLOGI BUAH STROBERI Karimullah, RB. Moh.; Handarini, Kejora
JURNAL AGROSAINS : Karya Kreatif dan Inovatif Vol 9 No 2 (2024): JURNAL AGROSAINS : Karya Kreatif dan Inovatif
Publisher : Universitas Islam Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/agrosains.2024.9.2.102-112

Abstract

This research is about the application of edible coating chitosan with various concentrations on the quality of strawberry. The aim of this research was to determine the effect of using chitosan as edible coating on the physical, chemical and microbiological properties of strawberries stored at cold temperatures and determine the appropriate concentration for making edible coating solutions to maintain the physical, chemical and microbiological properties of strawberries. This research used experimental method was a CRD with one factor (chitosan concentration) with 4 levels (level 1 = 0%; level 2 = 1%; level 3 = 2%; and level 4 = 3%) which was applied to strawberries. The analysis carried out in this research were weight loss, water content, TSS, TPC and total mold. The data of physical and chemical property tests were analyzed statistically using ANOVA. If there was significantly different, continued by Tukey’s HSD test at 5% level. Based on the research results, it was concluded that the use of chitosan as an edible coating had an effect on chemical and microbiological properties but had no effect on the physical properties of strawberries stored at cold temperatures and coating of 3% chitosan on strawberries for 12 days of cold storage was able to inhibit weight loss (6,15%), to inhibit the decrease of water content (90,61%), to inhibit the increase of TSS (7,3 oBrix), to inhibit the increase of TPC (1,7 x 105 CFU/g) and to inhibit the increase of total mold (3,6 x 104 CFU/g) compared to lower chitosan concentrations.
CHEMICAL AND ORGANOLEPTIC QUALITY CHARACTERISTIC OF SNACK BARS WITH THE ADDITION CONCENTRATION OF SOYBEAN PULP (Glycine max L.) AND MARGARINE Yudo, Wandoko Sungkowo; Kurnia Hartati, Fadjar; Handarini, Kejora
Pro-STek Vol 6, No 2 (2024): December
Publisher : Fakultas Sains Terapan Universitas Suryakancana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35194/prs.v6i2.4244

Abstract

Snack bar is a ready-to-eat product in the form of  bar that contains good nutrients for the body which if viewed functionally can be used as emergency food consumption. Soybean pulp (Glycine max L.) contains high nutrients that are 28.36% protein, 7.6% crude fiber, and 5.52% fat. Margarine can be used to make processed products tender. The purpose of this study was to determine the effect and what is the concentration of the addition soybean pulp flour and margarine that produces the best chemical and organoleptic quality of snack bars. This research method uses laboratory experimental methods and Complete Randomized Design (RAL) research design with the addition of soybean pulp concentration (20%, 30%, 40%, 50%) and margarine (40%, 30%, 20%, 10%). Based on the results of fingerprint analysis (ANSIRA) using statistical product and service solution (SPSS), the addition of different concentrations of soybean pulp flour and margarine has a significant effect on the water content and protein content of snack bars, has a very real effect on fat content, fiber content, taste, color, and tenderness of snack bars, and there is no real effect on the aroma of snack bars. The determination the best results using the effectiveness test showed that snack bar treatment (T2M2) was the best treatment with  yield value (NH) of 0.61% with parameter criteria were protein content of 17.43%, crude fiber content of 4.37%, fat content of 30.83%, crude fiber content of 4.37%, taste 4.1 (like), tenderness 4 (like), color 4 (like), and smell 4 (like).
Konsentrasi Angkak (Monascus purpureus) dan Suhu Oven Terhadap Mutu Fisikokimia, Angka Lempeng Total, dan Organoleptik Pada Dendeng Ayam Giling Cahyani Tri Susilo, Regitha Pandu; Hartati, Fadjar Kurnia; Handarini, Kejora
Bioscientist : Jurnal Ilmiah Biologi Vol 12, No 2 (2024): December
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i2.13768

Abstract

Chicken meat is a source of animal protein that can be processed into various food products, including jerky, offering a more economical alternative without compromising taste and quality, although it has the drawback of less appealing color. This study aims to determine the optimal concentration of angkak (Monascus purpureus) as a safe natural colorant to enhance the color of minced chicken jerky and evaluate the effects of angkak concentration and oven temperature on its physicochemical properties, total plate count (TPC), and organoleptic characteristics. The study used a Completely Randomized Design (CRD) with four treatments combining angkak concentrations (1% and 3%) and oven temperatures (80°C and 100°C), each replicated three times. The analyzed parameters included color (L, a, b), moisture content, protein content, TPC, and organoleptic properties (taste, color, aroma, texture). The results of the study showed that adding angkak significantly increased red color intensity and antibacterial activity, while oven temperature affected moisture and protein contents. The best treatment was found at 3% angkak concentration and 100°C oven temperature, yielding dark red color, protein content of 27.13–30.06%, TPC of 0.022 x 10⁵ CFU/g, and high organoleptic acceptance. Thus, angkak canibe usedtas asnatural colorant and preservativeKfor minced chicken jerky.
Study of Sodium Benzoat, Cyclamate , Dissolved solids and Water Content on Commercial Product of Jam in Surabaya Region: Kajian Kandungan Natrim Benzoat, Siklamat, Padatan Terlarut, dan Kadar Air pada Produk Selai Komersial di Wilayah Surabaya Aprilianto, Richardus; Rahmiati, Retnani; Handarini, Kejora
jurnal makanan tropis dan teknologi agroindustri Vol 6 No 01 (2025): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v6i01.1640

Abstract

Jam is a processed food in a gel or semi solid food from fruit pulp with sugar, acid and food additives. Use of food additives with maximum threshold will effect in our body health. Beside of food additives, physical quality characteristics are also important to making the jam. The purpose of this study was to determine value of sodium benzoat, cyclamate, dossolved solids and water content based on merk and various commersial product of jam in Surabaya region. The research method was a descriptive observations with a total of 21 sample tested. The data in this study were analyzed descriptively and inferential statistics. From the research results, were obtained that 14,8% sample exceeds the threshold of sodium benzoat regulation, 61.9% had a little high water content, all of sample followed the regulation in cyclamate threshold and dissolved solids. The result show value of cyclamate was inversely proportional to dissolved solids. Differences in different brands and variants was not significant in the test results of sodium benzoat, cyclamate and water content. While in dissolved solids the brands provided significant different.
Penyuluhan Gizi Seimbang dan Olahan Pangan Lokal Pencegah Stunting Pada Ibu Paud Di Surabaya Handarini, Kejora; Madyowati, Sri Oetami
Jurnal Karya Abdi Masyarakat Vol. 5 No. 3 (2021): Jurnal Karya Abdi Masyarakat
Publisher : LPPM Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (208.365 KB) | DOI: 10.22437/jkam.v5i3.16286

Abstract

Kondisi Stunting di Indonesia masih tinggi, nilainya mencapai 27,67 % di tahun 2019, dan masih berada di urutan keempat dunia serta urutan kedua di Asia Tenggara. Untuk menyelesaikan masalah stunting, sangat diperlukan peran perguruan tinggi, diantataranya melaksanakan kegiatan pengabdian masyarakat melalui penyuluhan pada Ibu-ibu orang tua anak yang sekolah di Pos Paud Terpadu (PPT) Cahaya Mentari yang berlokasi di Jl. Pakis Tirtosari RayaNo.72, RW.5, Pakis, Kecamatan Sawahan, Kota Surabaya, Jawa Timur 60256. Adapun tujuan kegiatan ini adalah memberikan pengetahuan pada ibu-ibu tentang gizi seimbang pada balita untuk mencegah stunting serta pemberian menu olahan pangan yang menarik pada balita dengan memanfaatkan sumber protein pangan lokal seperti ikan lele dan patin. Metode pelaksanaan kegiatan ini terdiri dari 3 tahap yaitu: persiapan, pelaksanaan penyuluhan, dan evaluasi. Hasil yang diperoleh menunjukkan bahwa (1) meningkatnya pengetahuan ibu-ibu Paud Dukuh Pakis Tirtosari tentang gizi seimbang pada balita serta olahan pangan menarik bergizi tinggi berbahan baku pangan lokal dalam usaha mencegah stunting (2) Pemberian buku saku gizi seimbang dan resep olahan yang dapat dijadikan panduan bagi ibu-ibu sehingga dapat meminimalisir kasus stunting. Para ibu-ibu peserta kegiatan pengabdian ini terlihat sangat antusias dan berdasarkan pretest dan post test yang dilakukan menunjukkan bahwa pengetahuan ibu-ibu tentang gizi seimbang balita, olahan pangan bergizi tinggi berbahan pangan lokal menunjukkan peningkatan.
Olahan Daging Ikan Kekinian Guna Peningkatan gizi Remaja Khususnya Pelajar SMK Universitas Dr. Soetomo Surabaya Hariyani, Nunuk; Djauhari, Arlin Besari; Handarini, Kejora; Sucahyo, Bambang Sigit
Jurnal Karya Abdi Masyarakat Vol. 6 No. 1 (2022): Jurnal Karya Abdi Masyarakat
Publisher : LPPM Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (262.613 KB) | DOI: 10.22437/jkam.v6i1.19373

Abstract

Siswa SMK Universitas Dr. Soetomo merupakan siswa yang dituntut mumpuni dalam berkreasi dan menghasilkan produk pangan kekinian yang bisa bersaing, namun demikian para siswa SMK tersebut masih memiliki kekurangan dalam menciptakan produk pangan sesuai trend saat ini. Program Studi Teknologi Pangan Universitas Dr. Soetomo, melalui kegiatan pengabdian masyarakat memberikan solusi bagi permasalahan ini. Adapun Tujuan dari kegiatan ini adalah : 1) Memberikan penyuluhan kepada para siswa tentang pengolahan hasil hewani secara umum sehingga para siswa mendapatkan tambahan pengetahuan tentang hasil – hasil hewani yang dapat diolah menjadi bahan pangan dengan tren produk olahan kekinian yang dapat diterima oleh konsumen 2) Memberikan pelatihan keterampilan pembuatan produk hasil hewani yaitu kentang tuna yang tergolong pada makanan hewani kekinian. Metode pelaksanaan terdiri atas 3 tahap. Tahap pertama diawali dengan survei untuk melakukan studi kelayakan peserta yang akan dilibatkan dalam kegiatan Pengabdian pada masyarakat. Tahap kedua dan ketiga merupakan tahap penyuluhan dan pelatihan yang merupakan kegiatan inti yang terdiri atas kegiatan penyampaian teori dan praktik. Tahapan praktik ini merupakan tahap pendampingan siswa yaitu pendampingan siswa dalam melakukan praktik mulai persiapan bahan sampai selesainya pengolahan dan menghasilkan produk akhir sesuai dengan materi pelatihan serta penilaian organoleptik yang dilakukan oleh semua peserta pelatihan dan Tim Pengabdian terhadap produk yang dihasilkan oleh para siswa. Penilaian organoleptik ini meliputi rasa, aroma dan tekstur.
Co-Authors Achmad Kusyairi Achmad Kusyairi Adiansah, Amanda Aprilia Andi Athifa Putri Aprilianto, Richardus Arlin Besari Djauhari Arlin Besari Djauhari Aryani, Amalia Dwi Bambang Sigit Sucahyo Bambang Sigit Sucahyo Budiyanto, Didik Cahyani Tri Susilo, Regitha Pandu Chasanah, Dwi Asmaul Christian Theodorus, Fransiskus Chuardy, Valentino Adrian Devi, Yuni Astika Devianti, Rachma Nur Diana Puspitasari Didik Budiyanto Didik Trisbiantoro Djauhari, Arlin Besari Endang Retno Wedowati Endang Sri Rahayu Eni Harmayani Fadjar Kurnia Hartati, Fadjar Kurnia Falesta, Pasyaura Ramadhani Fungki Sri Rejeki Gultom, Sinta Febriyanti Husnul Khotimah Jannah, Jumrotul Jehandu, Maria Yuliana Permatasari Karimullah, RB. Moh. Kasmiati Kasmiati Kurnia Hartati, Fadjar Kusyairi, Achmad Madyowati, Sri Oetami Mekasari, Firsta Koesdyah Metusalach Metusalach Ningtyas, Rosidah Wahyu Nirmala Siregar, Rena Nunuk Hariani Nunuk Hariyani Nunuk Hariyani Nunuk Hariyani Nur ‘Azah Nurfaidah Nurfaidah Nursakinah Latuconsina NURUL HAYATI Nurul Hayati Ophirtus Sumule Orodiputro, Charolin Prajudanti, Adhania Andika Pramitha, Asti Rizkiana Prayudanti, Adhania Andika Rahmadheny Gandesha, Floranda Rahmatang Rahmatang Rahmatul Khasanah Rahmiati, Retnani Ramadhani, Mirza Retnani Rahmiati Retnati Rahmiati Ricky Indra Nur Pratama Saraswati, Exist Siregar, Rena Nirmala Sri Oetami Madyowati Sri Oetami Madyowati Sri Oetami Madyowati Sucahyo, Bambang Sigit Sumaryam Sumaryam Sumaryam Suriana Laga Tajuddin Noor, M. Tirtawan, Titus Trisbiantoro, Didik Tyas Utami Wa Ode Nurul Azizah Nida Ul Haq Wulandari, Imania Ayu Yudo, Wandoko Sungkowo Yuliani, Novia Dwi Yuyun Yuniati Yuyun Yuniati Yuyun Yuniati