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All Journal Jurnal BETA (Biosistem dan Teknik Pertanian) Agrointek Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Agro-Industri Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Ilmiah Inovasi Jurnal Abdi Insani Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Jurnal Agribisnis Journal of Community Development Media Pertanian Journal of Agritechnology and Food Processing Journal of Food Engineering RADIKULA: Jurnal Ilmu Pertanian Innovative: Journal Of Social Science Research JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat Callus: Journal of Agrotechnology Science BATOBO: Jurnal Pengabdian Kepada Masyarakat TeknoKreatif: Jurnal Pengabdian kepada Masyarakat Jurnal Abdi Negeriku International Journal of Technology, Food and Agriculture
Putu Tessa Fadhila
Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Nursing Public Health Social Sciences Other

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Minuman Fermentasi Kulit Buah Naga: Optimasi Formulasi Menggunakan Response Surface Methodology (Rsm)- Central Composite Design (Ccd) Fadhila, Putu Tessa; Sasmita, Irene Ratri Andia; Kusumasari, Findi Citra; Kurniawati, Emi; Mardiyanto, Mohammad
Media Pertanian Vol 10, No 1 (2025): Media Pertanian
Publisher : Program Studi Agroteknologi Universitas Siliwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37058/mp.v10i1.14742

Abstract

Kulit buah naga memiliki potensi untuk memberikan manfaat kesehatan dan nilai tambah pada produk pangan. Saat ini, ada permintaan yang terus meningkat untuk produk fermentasi yang berasal dari sumber non-susu, sehingga penelitian tentang minuman fermentasi dari kulit buah naga dapat menjadi solusi yang menarik dan berkelanjutan dalam industri makanan dan minuman fungsional. Tujuan Penelitian untuk mengetahui formulasi optimum minuman fermentasi dari kulit buah naga berdasarkan respon pH dan total BAL yang dihasilkan. Metode pada penelitian ini berupa Responce Surface Methodology dengan desain penelitian Central Composite Design (RSM-CCD) 2 faktor yaitu faktor 1 berupa konsentrasi gula aren (nilai minimum 10% dan maksimum 30%) dan faktor 2 berupa konsentrasi kulit buah naga (nilai minimum 20% dan maksimum 60%).  Proses optimasi dilakukan untuk mendapatkan formula terbaik, dengan hasil menunjukkan formulasi konsentrasi kulit buah naga sebesar 20% dan konsentrasi gula 10% yang menghasilkan nilai respon hasil verifikasi untuk derajat keasaman (pH) sebesar 3,72 dan total Bakteri Asam Laktat sebesar 139,67x10-7 cfu/ml, serta nilai desirability sebesar 0,523. Penelitian ini menambah hasanah ilmu mengenai formulasi meinuman fermentasi kulit buah naga.
Pelatihan Pembuatan Roti Manis dengan Substitusi Tepung Kentang Modifikasi HMT di SMK Negeri 1 Tlogosari Bondowoso Rakhmadevi, Ade Galuh; Ardiyansyah Suryanegara, Muhammad; Fadhila, Putu Tessa; Al Indis, Nadhifah
BATOBO: Jurnal Pengabdian Kepada Masyarakat Vol 3 No 1: BATOBO: Juni 2025
Publisher : Jurusan Teknik Elektro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/batobo.3.1.104-111

Abstract

Roti manis merupakan salah satu produk makanan yang digemari oleh berbagai kalangan usia, sehingga persaingan roti manis cukup tinggi sehingga diperlukan diversifikasi produk dari segi bahan yang digunakan maupun dari segi teknologi proses yang diiterapkan. SMK Negeri 1 Tlogosari Kabupaten Bondowoso merupakan salah satu sekolah yang memiliki produk unggulan roti manis sehingga perlu mengembangkan produk roti manis yang selama ini telah berjalan dan sebagai bentuk penguatan keterampilan siswanya. Tujuan dari kegiatan pengabdian ini adalah sebagai salah satu upaya mengembangkan roti manis dengan inovasi proses produksi yaitu substitusi tepung kentang yang di modifikasi secara fisik menggunakan metode Heat Mousture Temperature (HMT) dan pemberian alat penunjang metode HMT Pemanfaatan tepung kentang yang memiliki kadar air cukup tinggi sangat cocok diterapkan menggunakan metode HMT dan tepung kentang sangat baik apabila digunakan sebagai bahan substitusi pada pembuatan roti. Hasil yang diperoleh dari kegiatan ini adalah dihasilkan roti manis yang memiliki warna kuning kecoklatan, tekstur yang kokoh, rasa yang manis, aroma susu dan margarine dan secara keseluruhan lebih disukai oleh konsumen.
Pengaruh Waktu Ekstraksi terhadap Karakteristik Pektin Limbah Kulit Kopi Robusta (Coffea canephora) Brilliantina, Aulia; Kusumasari, Findi Citra; Fadhila, Putu Tessa; Sasmita, Irene Ratri Andia
RADIKULA: Jurnal Ilmu Pertanian Vol 2 No 2 (2023): RADIKULA - Desember 2023
Publisher : Fakultas Sains dan Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/radikula.v2i2.3655

Abstract

Limbah kulit kopi robusta memiliki kandungan pektin yang cukup besar dan dapat dimanfaatkan pada berbagai sektor. Penelitian ini bertujuan untuk menginvestigasi pengaruh waktu ekstraksi terhadap karakteristik pektin limbah kulit kopi robusta yang dihasilkan. Metode yang digunakan dalam penelitian ini adalah metode eksperimental dengan memvariasikan waktu ekstraksi (30 menit, 60 menit, dan 90 menit). Waktu ekstraksi terbaik diperoleh pada waktu ekstraksi 60 menit dengan rendemen pektin yang dihasilkan sebesar 11,9%, kadar air 14%, berat ekivalen 1086 mg, kadar metoksil 3,1% serta kadar asam galakturonat 19,29%. Pektin yang dihasilkan termasuk dalam kategori pektin dengan kadar metoksil rendah. Selain itu berat ekivalen pektin belum memenuhi standar yang telah ditetapkan IPPA (International Pectins Producers Association).
Chemical And Microbiological Properties Of Fermented Dragon Fruit Peel Beverages Sasmita, Irene Ratri Andia; Fadhila, Putu Tessa; Kusumasari, Findi Citra; Mardiyanto, Mohammad; Kurniawati, Emi
Jurnal Ilmiah Inovasi Vol 25 No 2 (2025): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v25i2.6104

Abstract

Dragon fruit peel is rich in bioactive compounds such as betacyanin, betasianidin, polyphenols, and dietary fiber, which can potentially provide health benefits and added value to food products. This research aimed to determine the best formulation of fermented dragon fruit peel beverages based on chemical and microbiology characteristics. The fermentation process is a method for increasing the availability of nutrients in food, as well as creating new compounds that are beneficial for human health. Currently, there is a growing demand for fermented products originating from non-dairy sources, so research on fermented beverages from dragon fruit peel could be an interesting and sustainable solution in the functional food and beverage industry. Chemical analysis in the research conducted includes analysis of reducing sugar, total titratable acidity, and pH, while microbiological analysis was in the form of total lactic acid bacteria. The factor used in this research was the concentration of dragon fruit peel (20%, 40%, 60% and 80%). The results showed that the best formulation was 40% sugar concentration based on reducing sugar (2,92±0,023%,) total titratable acidity (0,27±0,015%), pH (3,53±0,025), and total lactic acid bacteria (4.8 x 109 CFU/ml)
Karakteristik Mutu Sensoris Cookies Tinggi Serat dengan Substitusi Tepung Okara Mardiyanto, Mohammad; Fadhila, Putu Tessa; Nurwahyuningsih, Nurwahyuningsih; Rakhmadevi, Ade Galuh
Innovative: Journal Of Social Science Research Vol. 4 No. 2 (2024): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v4i2.9615

Abstract

Cookies merupakan salah satu jenis produk konsumer yang memiliki potensi pasar cukup tinggi, hal itu dikarenakan cookies memiliki kadar air yang rendah sehingga umur simpan produk tersebut lebih tinggi dibandingka dengan produk olahan roti, kue, pastry, dan lain sebagainya. Bentuk diversifikasi produk cookies dengan melakukan substitusi bahan baku yang digunakan (tepung terigu) dengan bahan yang lain, salah satu yang dapat dimanfaatkan adalah tepung okara. Tujuan dari penelitian ini adalah mengetahui kesukaan konsumen terhadap karakteristik mutu sensoris cookies subtitusi tepung okara. Adapun hasil peneitian yang diperoleh berdasarkan atribut mutu yang diujikan, cookies dengan menggunakan formulasi tepung okara 20% dan penambahan cinnamon 0,5% memiliki nilai yang dominan dibandingkan dengan formulasi yang lain. Dengan demikian, pengaruh tepung okara dan penambahan ekstrak cinnamon sangat dominan terhadap kualitas produk yang dihasilkan.
PERBAIKAN METODE DAN MANAJEMEN DALAM UPAYA UPSCALING PRODUKSI DI UKM WARNA CAKE, DESA TEGAL BESAR, JEMBER Fadhila, Putu Tessa; Kurniawati, Elly; Putri, Resti Pranata
Jurnal Abdi Insani Vol 13 No 1 (2026): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v13i1.3271

Abstract

Small and Medium Enterprises (SMEs) are productive businesses carried out by individuals in the form of small home businesses with small-scale production capacity or business entities that meet business criteria. One of the SMEs that produces various wet and dry cakes and bread is Warna Cake in Tegal Besar Permai Housing Complex RT 2 and RW 01 Tegal Besar Village, Kaliwates District, Jember Regency. Warna Cake SMEs face several problems in their efforts to scale up production, namely: 1. Low productivity due to equipment with small production capacity and technology that is not yet adequate to increase production volume and quality, 2. not yet having a NIB (Business Permit Number) and Self Declare Halal and P-IRT which results in limited marketing areas 3. Management of the processing process is still simple so that the quality of products, packaging, labels still do not meet the requirements. 4. Implementation of HACCP has not been carried out properly and comprehensively. The proposing team seeks to help overcome these problems by providing assistance in efforts to increase production capacity through the procurement of equipment with larger capacity and faster performance; assisting in the administrative process at the Jember Regency PLUT for NIB, Halal and P-IRT permits; and providing assistance in Good Manufacturing Practices and introducing the Tangzhong method in order to increase the production capacity of the Warna Cake UKM without reducing the quality of its production.
Application of ANP Method and Fuzzy Inference System on New Product Selection and Production Capacity Determination of Fish Canning Aulia Brilliantina; Irene Ratri Andia Sasmita; Mohammad Mardiyanto; Emi Kurniawati; Putu Tessa Fadhila
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 3 (2025): June 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i3.823-835

Abstract

Jember State Polytechnic has a fish canning teaching factory with a productivity of 7 q of fish per production. The canned fish product is a superior product, but the quality and type of products produced are low quality and less desirable. Therefore, product diversification is needed to increase the added value of canned fish. The fluctuating production capacity at teaching factory (TeFa) Fish Canning is an obstacle in determining production capacity according to market demand. The aim of this research is to diversify products and optimize fish canning products. This research was carried out using two methods, namely selecting superior products for TeFa fish canning using the Analytical Network Process (ANP) method and determining production capacity using the Fuzzy Inference System (FIS)-Tsukamoto method. The research results show that TeFa fish canning's superior product was determined by considering 4 criteria and 12 sub-criteria to produce tongkol balado with the highest weight value and followed by sardines with chili sauce, yellow seasoning tuna, and tuna salt solution. Simulation results for optimizing canned fish production are 5.7863 q/day which provides the optimum supply of canned fish. Keywords: Analytic Network Process (ANP), Fish canning, Fuzzy Inference System (FIS) Tsukamoto, New product selection, Production capacity.
Biovalorization of Soy Milk By-product Flour Using Controlled Fermentation: Physical Characteristics Perspective Fadhila, Putu Tessa; Rakhmadevi, Ade Galuh; Prasetyo, Frengky Hermawan Hadi; Rasmiyana, Rasmiyana; Dewi, Putri Satika
International Journal of Technology, Food and Agriculture Vol. 3 No. 2 (2026): June (In Progress)
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v3i2.6839

Abstract

Okara, a byproduct of soymilk production, contains high dietary fibre (58.6%) but is  underutilized. This study evaluates fermentation as a biovalorization strategy to produce functional okara flour. The novelty lies in comparing spontaneous fermentation with commercial yeast under controlled durations to identify optimal conditions for flour production. Fresh okara was fermented using two commercial yeasts and spontaneous fermentation for 3 and 4 days. The fermented material was dried, milled into flour, and analysed for yield (%), colour (L*, a*, b*, whiteness index), and particle size (µm). The experiment followed a two-factor Completely Randomized Design (CRD), with data analysed using ANOVA and Duncan’s Multiple Range Test (DMRT). Fermentation method and duration significantly affected flour properties. The best treatment was 3-day spontaneous fermentation, producing 11.7% yield with L* = 70.88, a* = 0.338, b* = 11.061, and a whiteness index of 68.82. The flour exhibited a fine particle size of 35.23 µm, indicating good suitability for food applications. These results demonstrate that short-duration spontaneous fermentation can produce okara flour with favourable physical characteristics without requiring commercial starters. This approach provides a simple, cost-effective, and scalable method for developing fibre-rich functional ingredients. Further optimization may enhance quality and expand its application in food products.
Processing feasibility study of canning teaching factory (TEFA) fish processing unit in Politeknik Negeri Jember as a medium-large-scale industry Aulia Brilliantina; Putu Tessa Fadhila; Adi Sucipto; Dimas Triardianto; Suparto Suparto; Yossi Wibisono
AGROINTEK Vol 18, No 2 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i2.17657

Abstract

Fisheries are sector with great potential to meet food needs. Teaching Factory Canning Politeknik Negeri Jember (Polije) is one of the Fish Processing Units (UPI) engaged in canning seasoned sardines. Teaching Factory Canning Polije is a UPI included in the medium-large category. This research aims to determine the processing feasibility of canning teaching factory. Data were collected by interview and checklist analysis referring to the Ministry of Marine Affairs, namely the Decree of the Minister of Marine Affairs and Fisheries No.Kep.01/MEN/2007. The application of basic eligibility requirements is carried out by analyzing whether there is a discrepancy with existing regulations or deviations, which are then synchronized with the value of the eligibility criteria. The production process of Teaching Factory Canning has followed the processing feasibility certification set by KKP No.Kep.01/MEN/2007 with good eligibility criteria. The assessment is based on 6 minor deviations, 7 significant deviations, and 1 serious deviation. In addition, the GAP Analysis of the UPI TEFA Canning Polije Processing Feasibility Certification showed that the basic feasibility had met the basic requirements and 1 general requirement by correcting the deviations found
Pojok Literasi Sebagai Upaya Peningkatan Minat Baca Siswa SDN Menampu 04 Kabupaten Jember Eva Rosdiana; Rizky Nirmala Kusumaningtyas; Putu Tessa Fadhila; Fandyka Yufriza Ali; Annisa Lutfi Alwi
Journal of Community Development Vol. 3 No. 2 (2022): December
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v3i2.95

Abstract

Interest in reading should be instilled from an early age, especially at school age. The fear of students coming to the library and the availability of books are internal and external factors. Both of these factors should be addressed properly. Thus, in this service, a literacy corner and book additions were held at SDN Menampu 04 Jember. There are several stages in the implementation of this service including 1) survey and observation, 2) planning, 3) implementation and 4) evaluation. A literacy corner is held in each class. In addition, 123 books, both fiction and non-fiction, were added. The books added also use Indonesian, English, and Regional languages. The publishers and authors of the added books also vary. So that it can increase reading interest from SDN Menampu 04 Jember. Procurement of literacy corners equipped with additional books can increase the reading interest of SDN Menampu 04 students. This is due to the existence of literacy corners in each class, as well as the many variations of books in SDN Menampu 04.
Co-Authors .,, Rasmiyana A. Sirojul Anam Izza Rosyadi Ade Galuh Rahmadevi Ade Galuh Rakhmadevi Ade Galuh Rakhmadevi Ade Galuh Rakhmadevi Adi Sucipto Adi Sucipto Adi Sucipto, Adi Agus Santoso Ahmad Haris Hasanuddin Slamet Al Indis, Nadhifah Annisa Lutfi Alwi Ardiyansyah Suryanegara, Muhammad Atik Dwi Wijayanti Brilliantina, Aulia Desiana, Adelia Fitri Dewi, Putri Satika Didiek Hermanuadi Dimas Triardianto Elly Kurniawati Elok Kurnia Novita Sari Emi Kurniawati Eva Rosdiana Fandyka Yufriza Ali Fawait Afnani Hasanah, Masfufah Irene Ratri Andia Sasmita Kusumaningtyas, Rizky Nirmala Kusumasari, Findi Citra Lailah, Syarifatul Mardiyanto, Mohammad Mardiyanto, Muhamad Mohammad Mardiyanto Mutmainah, Dini Nafisatul Nurwahyuningsih Nurwahyuningsih Nurwahyuningsih Nurwahyuningsih Prasetyo, Frengky Hermawan Hadi Putri, Resti Pranata Rafika Aisyah Ananda Rahayu, Arinda Putri Rahmadevi, Ade Galuh Rakhmadevi, Ade Galuh Rasmiyana Rasmiyana Rika Ulfatimah Sasmita, Irene Ratri Andia Siti Djamila Subaktilah, Yani Suparto Suparto Syamsiar Kautsar Ulfah Anis Ulfatimah, Rika Yani Subaktilah Yani Subaktilah Yossi Wibisono Yossi Wibisono