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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 Journal of Farming and Agriculture Jurnal Sains dan Teknologi Pangan
Kejora Handarini
Universitas Dr. Soetomo
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Edukasi Lansia Sehat Waspada Covid 19 Melalui Pengaturan Pola Makanan Bergizi Kecamatan Sawahan, Kota Surabaya Handarini, Kejora; Madyowati, Sri Oetami
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 (250.074 KB) | DOI: 10.22437/jkam.v6i1.19467

Abstract

Masyarakat Lanjut usia (Lansia) adalah golongan usia yang beresiko tinggi terkena penyakit yang disebabkan virus Covid-19, karena biasanya masyarakat kelompok ini memiliki beberapa penyakit penyerta seperti diabetes melitus, hipertensi, obesitas, jantung. Banyak upaya yang dapat dilakukan agar lansia tetap sehat di masa pandemic covid seperti ini di antaranya adalah selalu memperhatikan protokol kesehatan, pola makanan yang bergizi dan seimbang, berjemur, menjaga kebahagiaan, dan berolahraga rutin. Untuk menyelesaikan permasalahan tersebut sangat diperlukan peran perguruan tinggi, diantataranya melaksanakan pengabdian masyarakat melalui penyuluhan pada lansia di Posyandu Lansia yang berlokasi di Jl. Pakis Tirtosari Raya 72, Kecamatan Sawahan, Kota Surabaya. Adapun tujuan kegiatan ini adalah mengedukasi para lansia mengenai pengaturan pola makan yang bergizi dan sehat yang cocok bagi lansia serta pemberian olahan pangan cocok untuk lansia berupa biskuit ikan tinggi protein. Metode pelaksanaan kegiatan ini terdiri dari 3 tahap yaitu: persiapan, pelaksanaan penyuluhan, dan evaluasi. Hasil dari kegiatan ini adanya peningkatan pengetahuan pada ibu-ibu Lansia tentang makanan bergizi yang wajib dikonsumsi, olahan pangan yang mudah disediakan, serta biskuit ikan berprotein tinggi sebagai alternatif cemilan sehat. Para ibu Lansia ini terlihat sangat antusias mengikuti kegiatan ini dengan ditunjukkan melalui tanya jawab dan diskusi yang sangat interaktif, demikian juga peserta tetap ditempat sampai berakhirnya acara. Berdasarkan pretest dan post test menunjukkan terjadi peningkatan pengetahuan dari para peserta.
PENGEMBANGAN PRODUK SELAI BERBASIS PISANG AMBON (Musa paradisiaca S.) DAN UBI JALAR UNGU (Ipomea batatas L) : ANALISIS ANTIOKSIDAN, NILAI GIZI DAN ORGANOLEPTIK Wa Ode Nurul Azizah Nida Ul Haq; Yuyun Yuniati; Kejora Handarini
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 1 (2025): 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: 10.63071/7sr5fv13

Abstract

Pisang dan ubi jalar ungu adalah bahan pangan kaya akan nutrisi yang mendukung kesehatan tubuh. Pisang  mengandung vitamin C, B6, kalium dan serat yang baik untuk pencernaan dan tekanan darah. Ubi jalar ungu mengandung  serat, vitamin A, C, mangan, serta antosianin, antioksidan yang kuat yang bermanfaat bagi kesehatan jantung, mata, dan  imunitas tubuh. Penelitian ini bertujuan untuk mengkaji pengaruh konsentrasi pisang dan ubi jalar ungu menggunakan  rancangan acak lengkap (RAL) dengan formulasi tersebut adalah: S1 (pisang 100%: ubi jalar ungu 0%), S2 (pisang 70%: ubi  jalar ungu 30%), S3 (pisang 60%: ubi jalar ungu 40%), S4 (pisang 50%: ubi jalar ungu 50%), S5 (pisang 40%: ubi jalar ungu  60%). Analisi meliputi uji serat, padatan terlarut, gula total, antioksidan serta uji organoleptik selai (warna, tekstur, rasa, aroma)  sesuai standar SNI 01-3746-2008 tentang selai. Data dianalisis menggunakan Analysis of Variance (ANOVA) untuk data parametrik dan uji kruskal wallis untuk data non-parametrik, dengan bantuan perangkat lunak SPSS 
PENGARUH PERBEDAAN KONSENTRASI KARAGENAN SEBAGAI EDIBLE COATING TERHADAP SIFAT FISIK, KIMIA DAN MIKROBIOLOGI BUAH STROBERI Devi, Yuni Astika; Handarini, Kejora
JURNAL AGROSAINS : Karya Kreatif dan Inovatif Vol 10 No 1 (2025): JURNAL AGROSAINS : Karya Kreatif dan Inovatif
Publisher : Universitas Islam Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/agrosains.2025.10.1.19-33

Abstract

Edible coating as one of the post-harvest solutions can be applied as it is safely eaten, covers surface scratches, and gives lustre coating to the strawberries. This study aims to determine the effect of different concentrations of carrageenan as edible coating on the physical, chemical, and microbiological properties of strawberries and to identify the best carrageenan concentration treatment as edible coating so it could retain the physical, chemical, and microbiological properties of strawberries. This research employed 1-factor Completely Randomised Design (CRD), consisting of different concentrations of carrageenan into 4 levels: level 1 = no treatment, level 2 = 2%, level 3 = 2.5%, and level 4 = 3%. Testing parameters were shrinking weight, moisture content, total soluble solids, Total Plate Count (TPC), and Yeast Mould Count (YMC). The results of analysis of variance at the 5% level reveal that carrageenan concentration has very significant effect on shrinking weight, moisture content, total soluble solids, Total Plate Count, and Yeast Mould Count. The treatment of 3% carrageenan concentration yields the best results with shrinking weight (5.2%), moisture content (90.46%), total soluble solids (8.2 oBrix), Total Plate Count 5,2log CFU/g (1,6x105 CFU/g), and Yeast Mould Count 4,2log CFU/g (1,6x104 CFU/g).
ANALISIS KADAR LOGAM BERAT TIMBAL (PB) DAN CADMIUM (CD) PADA IKAN DEMERSAL DI TEMPAT PELELANGAN IKAN KABUPATEN LAMONGAN Aryani, Amalia Dwi; Rahmiati, Retnani; Handarini, Kejora; Hariyani, Nunuk
JURNAL AGROSAINS : Karya Kreatif dan Inovatif Vol 10 No 1 (2025): JURNAL AGROSAINS : Karya Kreatif dan Inovatif
Publisher : Universitas Islam Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31102/agrosains.2025.10.1.1-18

Abstract

Demersal fish live on the bottom of rocky, sandy, muddy, and craggy ocean with low mobility. Heavy metals settle to the bottom of waters since they have a greater specific gravity than seawater, resulting in a greater chance of entering the body of fish through the food chain process so that they can accumulate. This study aims to analyse the levels of heavy metals lead (Pb) and cadmium (Cd) in the liver, kidney, and meat organs of demersal fish in Lamongan Regency. Descriptive research with purposive sampling method is employed in this research. Analysis of heavy metal levels was conducted using a UV-Vis Spectrophotometer. The maximum limit of lead and cadmium in SNI 2729:2013 is 0.3 mg/kg and 0.1 mg/kg. Liver, kidney, and meat organs in 10 demersal fish species were positive for lead contamination, yet the levels did not exceed the limit. Liver, kidney, and meat organs in 10 types of demersal fish were positively contaminated with cadmium; in meat, there was 1 type of fish (10%) exceeding the limit, namely kuniran fish at 0.170 mg/kg; in the liver, there were 5 types of fish (50%) exceeding the limit, namely senangin fish at 0.124 mg/kg, swanggi fish at 0.129 mg/kg, spiny fish at 0.116 mg/kg, snapper fish at 0.103 mg/kg, and stingray at 0.101 mg/kg; and in the kidney, there were 4 fish species (40%) exceeding the limit, namely grouper at 0.169 mg/kg, kuniran fish at 0.129 mg/kg, kurisi fish at 0.117 mg/kg, and spiny fish at 0.109 mg/kg
Application of Ultrasonic Waves on Decaffeination Process of Gayo Aceh Arabica Coffee Jannah, Jumrotul; Yuniati, Yuyun; Sucahyo, Bambang Sigit; Handarini, Kejora
Indonesian Journal of Food Technology Vol 4 No 1 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.1.15905

Abstract

Gayo Aceh Arabica coffee is famous for its quality and unique taste. However, caffeine-sensitive consumers often stay away from this coffee because excessive caffeine intake can have a detrimental effect on health. Therefore, the decaffeination process is important in producing low-caffeine coffee without reducing its distinctive taste and aroma. The research focused on assessing the influence of ultrasonic waves on the decaffeination process of Aceh Gayo arabica coffee. This study employed an experimental method that included 6 treatments (extraction time): K1 (2 minutes), K2 (4 minutes), K3 (6 minutes), K4 (8 minutes), K5 (10 minutes), and K6 (12 minutes). The variables measured in this study included caffeine regain, chlorogenic acid levels, and organoleptic test results. The collected data was analyzed using (SPSS) software version 30. This study found the best results in treatment K4 (8 minutes), which showed caffeine recovery of 56.83%, chlorogenic acid content of 12.3%, and neutral sensory evaluation (4) for color, acidity, and aroma according to panelists.
Sifat fisikokimia dan organoleptik chiffon cake gluten free berbahan tepung uwi putih (Dioscorea alata) dan tepung mocaf Jehandu, Maria Yuliana Permatasari; Handarini, Kejora; Hartati, Fadjar Kurnia

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5882

Abstract

Chiffon cake is a popular cake in the world and has the advantage of a soft, cotton-like texture. The utilization of white yam flour and mocaf flour needs to be studied to produce a texture similar to the texture of chiffon cake made from wheat flour. White yam flour and mocaf flour are local food sources that are useful in the context of efforts to substitute the use of wheat flour in Indonesia. The purpose of this study was to determine the best treatment of white yam flour (Dioscorea alata) concentration with mocaf flour on the physicochemical and organoleptic properties of gluten free chiffon cake. This study used a laboratory experimental method using a one-factor Completely Randomized Design (CRD) with 4 treatment levels, namely the ratio of the concentration of white yam flour and mocaf flour consisting of treatment P1 (100%: 0%), P2 (85%: 15%), P3 (70%: 30%), P4 (55%: 45%). This research was conducted 3 times. The test parameters carried out were physical properties, namely the rise of chiffon cake. Chemical properties consist of water content, fat content, crude fiber content and sugar content. Organoleptic properties consist of color, taste, aroma and texture. The results showed that the use of 100% white yam flour gave the best results on the physical, chemical, and organoleptic characteristics of gluten free chiffon cake. The use of mocaf flour increased sugar content and fat content while reducing physical and sensory properties. This shows that white yam flour
Karakteristik mutu organoleptik yogurt susu kambing etawa dengan variasi konsentrasi ekstrak bunga telang dan lama fermentasi: Organoleptic quality of etawa goat milk yoghurt with varying concentrations of butterfly pea extract dan fermentation durations Pramitha, Asti Rizkiana; Handarini, Kejora; Ningtyas, Rosidah Wahyu; Mekasari, Firsta Koesdyah; Saraswati, Exist
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6522

Abstract

Etawa goat milk is a nutritious, easily digestible, dan hypoallergenic alternative to cow's milk. However, goat milk yogurt often possesses a distinctive aroma that is less preferred by consumers. The addition of butterfly pea flower (Clitoria ternatea) extract, which contains anthocyanins dan other bioactive compounds, is expected to improve the sensory quality of the yogurt. Furthermore, fermentation time also influences the texture, taste, dan aroma of the final product. This study aims to evaluate the effect of combining different concentrations of butterfly pea flower extract dan fermentation durations on the organoleptic quality of Etawa goat milk yogurt. A two-factor Completely Randomized Design (CRD) was applied, involving variations in extract concentration dan fermentation time. Organoleptic evaluation was conducted for color, aroma, taste, dan texture attributes with the participation of trained panelists.The results showed that the combination of extract concentration dan fermentation time significantly affected the organoleptic properties of the yogurt. Treatment B3T3 (3% extract, 12-hour fermentation) yielded the highest scores for all sensory attributes. The improvements were attributed to anthocyanin stability, volatile compound formation, dan protein aggregation during fermentation.  The B3T3 treatment produced yogurt with the best sensory characteristics dan strong potential for consumer acceptance as a functional goat milk-based product enriched with butterfly pea flower.
Pengelolaan Food Waste Tingkat Rumah Tangga bagi Kader PKK di Desa Sumput Kabupaten Sidoarjo Wedowati, Endang Retno; Rejeki, Fungki Sri; Puspitasari, Diana; Handarini, Kejora; Rahmiati, Retnani
Jurnal Pengabdian UNDIKMA Vol. 6 No. 2 (2025): May
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v6i2.14760

Abstract

This community service aims to improve the knowledge and skills of PKK cadres in managing food waste bg processing it into useful products. The implementation method of this community service used counseling and training in processing pineapple skin waste into fermented drinks. The target partners were PKK cadres in Sumput Village, Sidoarjo Regency. The activity evaluation instrument used a questionnaire with a data analysis technique, namely descriptive analysis through frequency testing. The results of this community service showed an increase in partner knowledge and insight regarding food waste and its management, this is indicated by changes in community behavior to be more concerned about the use of food ingredients. In addition, there was a transfer of technology to target partners regarding the processing of pineapple skin waste into fermented drinks.
Sifat fisikokimia dan organoleptik chiffon cake gluten free berbahan tepung uwi putih (Dioscorea alata) dan tepung mocaf: Physicochemical and organoleptic properties of gluten free chiffon cake made from white yam flour (Dioscorea alata) and mocaf flour Jehandu, Maria Yuliana Permatasari; Handarini, Kejora; Hartati, Fadjar Kurnia
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5882

Abstract

Chiffon cake is a popular cake in the world and has the advantage of a soft, cotton-like texture. The utilization of white yam flour and mocaf flour needs to be studied to produce a texture similar to the texture of chiffon cake made from wheat flour. White yam flour and mocaf flour are local food sources that are useful in the context of efforts to substitute the use of wheat flour in Indonesia. The purpose of this study was to determine the best treatment of white yam flour (Dioscorea alata) concentration with mocaf flour on the physicochemical and organoleptic properties of gluten free chiffon cake. This study used a laboratory experimental method using a one-factor Completely Randomized Design (CRD) with 4 treatment levels, namely the ratio of the concentration of white yam flour and mocaf flour consisting of treatment P1 (100%: 0%), P2 (85%: 15%), P3 (70%: 30%), P4 (55%: 45%). This research was conducted 3 times. The test parameters carried out were physical properties, namely the rise of chiffon cake. Chemical properties consist of water content, fat content, crude fiber content and sugar content. Organoleptic properties consist of color, taste, aroma and texture. The results showed that the use of 100% white yam flour gave the best results on the physical, chemical, and organoleptic characteristics of gluten free chiffon cake. The use of mocaf flour increased sugar content and fat content while reducing physical and sensory properties. This shows that white yam flour
Pengaruh proporsi umbi bit (Beta vulgaris L.) dan buah jambu biji (Psidium guajava L.) terhadap sifat kimia dan organoleptik slice jam Gultom, Sinta Febriyanti; Handarini, Kejora; Prayudanti, Adhania Andika
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5916

Abstract

Slice jam is an innovative product that transforms jam into sheet form, emphasizing practicality. Beetroot is known for its high antioxidant content but is often less favored due to its earthy taste and aroma. To mask this flavor, it is combined with guava, which has a more appealing taste and aroma, as well as a higher vitamin C content compared to other fruits. The aim of this research is to determine the best combination ratio between beetroot puree and guava puree to produce slice jam with favorable chemical test and organoleptic properties. The research method is an experimental laboratory study, using a Completely Randomized Design with one factor consisting of four treatments. The treatments are different ratios of beetroot purée to guava puree: B1J1 (90% : 10%), B2J2 (70% : 30%), B3J3 (50% : 50%), and B4J4 (30% : 70%). Each treatment is repeated three times. The testing parameters include chemical tests for moisture content, fiber content, total soluble solids, and vitamin C content, as well as organoleptic tests assessing color, taste, aroma, and texture. The best research results were found in the jam slice with a proportion of beetroot and guava puree at 30%:70%. Increasing the proportion of guava puree and decreasing the beetroot puree resulted in higher levels of crude fiber, total dissolved solids, vitamin C content, taste, aroma, color, and texture, but decreased the water content.
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 Cahyani Tri Susilo, Regitha Pandu Chasanah, Dwi Asmaul Christian Theodorus, Fransiskus Devi, Yuni Astika 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 Mirza Ramadhani Ningtyas, Rosidah Wahyu Nirmala Siregar, Rena Nunuk Hariani Nunuk Hariyani Nunuk Hariyani Nunuk Hariyani Nurfaidah Nurfaidah Nursakinah Latuconsina Nurul Hayati NURUL HAYATI Ophirtus Sumule Orodiputro, Charolin Prajudanti, Adhania Andika Pramitha, Asti Rizkiana Prayudanti, Adhania Andika 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 Yudo, Wandoko Sungkowo Yuliani, Novia Dwi Yuyun Yuniati Yuyun Yuniati Yuyun Yuniati