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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 Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Jurnal Agribisnis Journal of Community Development InEJ: Indonesian Engagement Journal 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 Jurnal Javanica: Jurnal Terapan Agribisnis 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
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Law, Crime, Criminology & Criminal Justice Mechanical Engineering Nursing Public Health Social Sciences Other

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Analisis Sifat Fisikokimia dan Sensoris Minuman Bunga Telang (Clitoria Ternatea) Dengan Penambahan Bahan Pemanis Putu Tessa Fadhila; Sinta Dwi Lestari; Ade Galuh Rakhmadevi; Irene Ratri A. S.
Jurnal Javanica Vol. 5 No. 1 (2026): Jurnal Terapan Agribisnis
Publisher : Politeknik Negeri Banyuwangi Jl. Raya Jember km. 13 Labanasem, Kabat, Banyuwangi, Jawa Timur (68461) Telp. (0333) 636780

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57203/javanica.v5i1.2026.37-45

Abstract

Butterfly pea flower (Clitoria ternatea) is an edible flower widely used as a natural food coloring. Its high antioxidant content makes it a potential functional beverage ingredient. However, the drink tends to be bland, requiring sweetener addition to enhance consumer acceptability. This study aims to analyze the effect of various sweeteners on the physicochemical and sensory properties of butterfly pea flower drinks. Treatments included stevia sugar, palm sugar, honey, liquid fructose, white rock sugar, and yellow rock sugar. A completely randomized design with 6 treatments and 3 replications was employed. Results showed the highest viscosity (1.53 cP) in stevia sugar, the highest reducing sugar content (5.25%) in honey, and purplish color (score 2) in stevia, fructose, and white rock sugar treatments. Taste and aroma were moderately perceptible, except in the palm sugar treatment.
UPSCALING PRODUKSI DAN DIGITAL MARKETING UNTUK PENINGKATAN KAPASITAS PRODUKSI DAN DAYA SAING UMKM KERIPIK PEDESAAN Rasmiyana Rasmiyana; Putu Tessa Fadhila; A. Sirojul Anam Izza Rosyadi; Ade Galuh Rakhmadevi; Putri Satika Dewi
InEJ: Indonesian Engagement Journal Vol. 7 No. 1 (2026): June
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) IAIN Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21154/inej.v7i1.13609

Abstract

UMKM pangan di kawasan pedesaan kerap menghadapi kendala berupa keterbatasan kapasitas produksi, kemasan yang tidak kompetitif, dan pemasaran yang bersifat konvensional. Kegiatan pengabdian ini bertujuan meningkatkan kapasitas produksi dan manajemen pemasaran UMKM Aneka Keripik Aidaa melalui pendekatan Asset-Based Community Development (ABCD) dan Participatory Action Research (PAR). Program dilaksanakan dalam dua tahap: (1) upscaling produksi melalui penerapan teknologi deep frying dan alat spinner; dan (2) perbaikan pemasaran melalui redesain kemasan dan pelatihan digital marketing berbasis media sosial serta marketplace. Evaluasi dilakukan dengan pre-test dan post-test. Hasilnya, rata-rata nilai peserta meningkat dari 28,57 menjadi 100, yang mengindikasikan peningkatan signifikan dalam pengetahuan dan keterampilan. Program ini berkontribusi pada peningkatan efisiensi produksi, kualitas produk, dan perluasan jangkauan pasar. Pengabdian ini menunjukkan bahwa kombinasi teknologi tepat guna dan literasi digital mampu mendorong kemandirian dan daya saing UMKM berbasis komunitas desa. 
Analisis Efisiensi Flash Dryer Mesin Tipe Rak Pada Proses Pengeringan Daun Ungu (Graptophylum pictum Griff) Nurwahyuningsih Nurwahyuningsih; Ade Galuh Rakhmadevi; Putu Tessa Fadhila; Siti Djamila; Firman Dwi Wanta
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 11 No 2 (2023): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2023.v11.i02.p25

Abstract

Purple leaves (Graptophyllum pictum L griff) is a plant that has many benefits. People generally use purple leaves plants as herbal plants. The part of this plant that is often used is the leaves. Various kinds of processed purple leaf products have been developed, one of which is a purple leaf herbal drink that can be brewed like tea. In the manufacture of these products, a purple leaves drying process is required, namely the process of reducing the moisture content of the wet material to a certain moisture content value. The use of a dryer is able to speed up the drying process, not dependent to the weather, quality guarantee, more hygienic product, homogenic result, and it does not require a large area. In this study, a rack-type flash dryer was used with LPG fuel and added a fan to obtain a forced convection effect, in which hot air is circulated evenly by the fan in the drying chamber. The purpose of this study is to determine the effect of temperature distribution in the drying chamber, calculate the efficiency of the drying machine, and determine the final moisture content of the material from the drying process. The conclusion of this study shows that the flash dryer is very efficient in the process of drying purple leaves, the lowest water content is found on shelf 2 (middle part) with an average of 7.47% with a large amount of energy used of 38,246.55 kJ. And the efficiency of the dryer reaches 90.62%. The temperature distribution that occurs in the drying chamber for 4 hours of the drying process is quite even and has an average temperature of 50oC.
Co-Authors 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 Elok Kurnia Novita Sari Emi Kurniawati Eva Rosdiana Fandyka Yufriza Ali Fawait Afnani Firman Dwi Wanta Frengky Hermawan Hadi Prasetyo Hasanah, Masfufah Irene Ratri A. S. 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 Nurwahyuningsih Nurwahyuningsih Rafika Aisyah Ananda Rahayu, Arinda Putri Rahmadevi, Ade Galuh Rakhmadevi, Ade Galuh Rasmiyana Rasmiyana Rika Ulfatimah Sasmita, Irene Ratri Andia Sinta Dwi Lestari Siti Djamila Siti Djamila Subaktilah, Yani Suparto Suparto Syamsiar Kautsar Ulfah Anis Ulfatimah, Rika Yani Subaktilah Yani Subaktilah Yossi Wibisono Yossi Wibisono