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All Journal Jurnal Pangan dan Agroindustri EDUFORTECH Agroindustrial Technology Journal JURNAL ILMIAH PETERNAKAN TERPADU Abditani : Jurnal Pengabdian Masyarakat PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Teknologi Pertanian Andalas Agroteknika JURNAL PENELITIAN EKONOMI DAN AKUNTANSI (JPENSI) Jurnal Ilmiah Ilmu dan Teknologi Rekayasa IJECS: Indonesian Journal of Empowerment and Community Services Gunung Djati Conference Series Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Journal of Educational Management Research Scientific Timeline paradigma agribisnis Journal of Systems Engineering and Management paradigma agribisnis
Desy Triastuti
Politeknik Negeri Subang
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Public Health Social Sciences Other

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Effect of Egg White Addition on pH, Density, Emulsion Stability and Color of Mayonnaise Fitri Suciati; Nurul Mukminah; Desy Triastuti
JURNAL ILMIAH PETERNAKAN TERPADU Vol 10, No 2 (2022)
Publisher : DEPARTMENT OF ANIMAL HUSBANDRY, FACULTY OF AGRICULTURE, UNIVERSITY OF LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jipt.v10i2.p144-154

Abstract

Mayonnaise can be made with the addition of egg whites, therefore it can increase the use of white egg. This work aimed to study the effect of egg whites addition on pH, density, emulsion stability and the color of mayonnaise. The research design using Completely Randomized Design (CRD) single factor, namely the level addition of egg white which consists of 4 treatments (0%, 5%, 10%, and 15%) with 3 replication. Parameters investigated were pH, density, emulsion stability and the color (brightness (L*), redness color (a*) and yellowness color (b*)) of mayonnaise. The data obtained was analyzed with ANOVA at α = 5%, and If there was a significant difference, the continue with the Dunnet test. The research result showed there were significant difference (P<0,05) in egg white level addition on the pH and brightness of the mayonnaise and did not significantly affect the density, emulsion stability, reddness, and yelloness color.
PELATIHAN PENGEMASAN PRODUK PANGAN UMKM DI DESA MAJASARI, KECAMATAN CIBOGO, KABUPATEN SUBANG Muhammad Gilang Ramadhan; Irna Dwi Destiana; Wiwik Endah Rahayu; Atika Romalasari; Enceng Sobari; Desy Triastuti
Jurnal Abditani Vol. 5 No. 2 (2022): Oktober
Publisher : FAKULTAS PERTANIAN UNIVERSITAS ALKHAIRAAT

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/abditani.v5i2.145

Abstract

Pengemasan secara sederhana dapat diartikan sebagai suatu cara untuk menyampaikan barang kepada konsumen dalam keadaan terbaik dan menguntungkan. Kemasan merupakan salah satu kunci bagi UMKM dalam meningkatkan nilai jual produk. Namun demikian, kemasan menjadi kendala UMKM se-Nusantara tidak kecuali UMKM produk pangan yang berada di Desa Majasari, Kecamatan Cibogo, Kabupaten Subang. Oleh karena itu, penyuluhan mengenai pengemasan produk sangat penting untuk dilakukan sehingga dapat meningkatkan minat beli konsumen terhadap produk tersebut. Metode yang digunakan pada pengabdian ini adalah metode pelatihan yang terdiri dari kegiatan diskusi, presentasi, dan demonstrasi yang mencakup pemaparan jenis-jenis kemasan, pentingnya pemberian label, dan penggunaan vacuum sealer pada kemasan sederhana. Dari hasil diskusi diketahui bahwa 95% UMKM masih menggunakan kemasan yang sangat sederhana tanpa adanya label apapun termasuk nama produk. Kegiatan pengabdian ini memberikan penjelasan menyeluruh tentang pentingnya pengemasan dan pemilihan kemasan yang baik dimana materi tersebut dapat diterima dan dipahami secara utuh serta antusias oleh peserta.
Physicochemical, Organoleptic Properties, and Acceptability of Natural Seasoning Powder Made from Chicken Feet and Tomato Siti Nurfuzti Fauziah; Desy Triastuti; Wiwik Endah Rahayu
EDUFORTECH Vol 8, No 1
Publisher : Program Studi Pendidikan Teknologi Agroindustri, UPI (Universitas Pendidikan Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/edufortech.v8i1.55827

Abstract

The seasoning powder is a flavor enhancer to improve the taste of food. Chicken feet and tomatoes contain glutamic acid that potentially uses in seasoning making. This research was focused on the making of natural chicken feet seasoning powder with the addition of tomatoes. A food dehydrator was used in this study for maintaining constant airflow and constant temperature during the drying stage. Optimum conditions for the chicken feet seasoning powder were determined by varying the addition of tomatoes (0, 20, 30, and 40%). The physicochemical properties such as color, solubility, and moisture content, and organoleptic properties such as taste, aroma, texture, and acceptability were analyzed. Data were statistically analyzed using ANOVA (Analysis of Variance) and the significant difference between the samples was determined using DMRT at p5% respectively. The addition of tomatoes had a significant effect on the parameters of water content, taste, and panelist's level of preference, and had no significant effect on the parameters of solubility, aroma, and texture. The higher addition of tomatoes produces a flavor with a reddish-brown color (Irish coffee). The best treatment results were T3 (40%) which had an Iris coffee color, a solubility of 67.67 seconds, a water content of 3.84%, a savory taste, no fishy smell, and fairly smooth texture, and was preferred by panelists.
CRYSTALLINE AND DIGESTIVE CHARACTERISTICS OF HEAT MOISTURE TREATED AND ANNEALED LESSER YAM (Dioscorea esculenta) STARCH Laksmi Putri Ayuningtyas; Ashri Mukti Benita; Desy Triastuti
Jurnal Pangan dan Agroindustri Vol. 10 No. 1: January 2022
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2022.010.01.1

Abstract

Hydrothermal modification is a physically safe modification applied in a food product to enhance its functional properties and to extend the starch application in the food industry. Heat Moisture Treatment (HMT) and Annealing (ANN) affect the starch’s functional properties in its crystalline and digestive characteristics. Native starch is modified by HMT with 25% moisture content and 4 hours heating time, by ANN with starch and water ratio of 1:3 (w/w), and 10 hours at 50°C. Modified lesser yam starch by HMT and ANN have different crystalline and digestive characteristics from its native, although the modification do not change its granule morphology. The diffraction pattern of HMT starch is changed from A-type to A+B-type, but not on the ANN starch. Starch content and digestive value decreased, while amylose and resistant starch content increased compared to native starch. Hydrothermally modified starch could be considered as a raw material in thermally stable functional foods.
Sifat Fisikokimia dan Sensori Mie Basah dengan Substitusi Tepung Ubi Jalar Ungu Desy Triastuti
Scientific Timeline Vol. 1 No. 2 (2021)
Publisher : UNU Purwokerto

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Abstract

Purple sweet potato is nutritional food containing high anthocyanin, fiber, and low glycemic index. Wet noodles in which substitution with purple sweet potato flour could be a healthy food choice. The physicochemical and sensory properties of wet noodles with purple sweet potato flour substitution were investigated. This study was conducted using a Completely Randomized Design (CRD) single factor with 3 substitution treatments for purple sweet potato flour to wheat flour (0%, 20%, and 40%). The parameters analyzed included physicochemical properties (moisture, ash, carbohydrates, protein, fat, and anthocyanin content) and sensory properties of wet noodles. Data analysis uses ANOVA, and it was followed by DMRT test if there was a significant difference (α = 0.05). The results showed that the substitution of sweet potato flour had a significant effect on the water, ash, protein, carbohydrate, and anthocyanin content. The highest anthocyanin levels were shown in the 40% treatment. Sensory test results showed that the proportion of purple sweet potato flour in wet noodles had a significant effect on texture, aroma, and preference for color, yet no significant effect on the taste preference. The substitution of up to 40% still produced good wet noodles and meet the quality requirement of SNI.
Kesadaran Merek dan Atribut Mutu Sensori Minuman Teh dalam Kemasan Laras Sirly Safitri; Desy Triastuti
Paradigma Agribisnis Vol 5, No 1 (2022): Paradigma Agribisnis
Publisher : lembaga penelitian universitas swadaya gunung jati

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33603/jpa.v5i1.6797

Abstract

Teh merupakan minuman yang dikonsumsi secara luas di masyarakat. Berbagai rasa dan merek minuman teh dalam kemasan membuat pilihan konsumen semakin beragam. Penelitian ini bertujuan untuk mengetahui kesadaran merek dan mutu sensori pada beberapa minuman teh dalam kemasan. Metode deskriptif digunakan untuk menganalisis kesadaran merek minuman teh dalam kemasan yang beredar di pasaran berdasarkan piramida kesadaran merek serta uji ranking untuk pengujian sensori terhadap Teh Pucuk Harum, Ultra Teh Kotak, dan Frestea. Data uji ranking dianalisis menggunakan sidik ragam dan dilanjutkan dengan Uji Least Significant Difference (LSD) pada taraf 1%. Teh Pucuk Harum paling banyak berada pada puncak pikiran (top of mind), Ultra Teh Kotak menjadi brand recall terbanyak, brand recognition tertinggi adalah Frestea, dan pada kategori brand unware, responden mengenal merek Teh Pucuk Harum, Ultra Teh Kotak, dan Frestea dengan baik. Secara keseluruhan, piramida kesadaran merek Teh Pucuk Harum paling mendekati ideal. Hasil pengujian sensori menunjukkan panelis menyukai warna Teh Pucuk Harum (0,460), tingkat kejernihan Ultra Teh Kotak (0,602), dan tingkat kemanisan Teh Pucuk Harum (0,213) dan Ultra Teh Kotak (0,213). Kata kunci: Kesadaran Merek, Minuman Teh Komersial, Mutu Sensori
Karakteristik Mutu dan Organoleptik Yoghurt Sari Beras Merah (Oryza nivara L.) dengan Variasi Penambahan Susu Skim Nurul Mukminah; Desy Triastuti; Winda Rahayu
Gunung Djati Conference Series Vol. 33 (2023): Seminar Nasional Pertanian 2023
Publisher : UIN Sunan Gunung Djati Bandung

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Abstract

Yoghurt sari beras merah merupakan non-dairy yogurt, sehingga dalam pembuatannya memerlukan tambahan susu skim sebagai sumber laktosa bagi bakteri asam laktat. Tujuan penelitian ini untuk mengetahui pengaruh variasi penambahan susu skim terhadap karakteristik mutu dan organoleptik yoghurt sari beras merah. Rancangan percobaan menggunakan Rancangan Acak Lengkap (RAL) dengan 3 perlakuan variasi penambahan susu skim (5, 10, dan 15%) dan 3 ulangan. Parameter yang diamati yaitu karakteristik mutu (nilai pH, total padatan terlarut, kadar asam laktat dan kadar protein) dan organoleptik (warna, aroma, rasa, tekstur dan kekentalan). Data diolah menggunakan ANOVA pada taraf signifikansi 5% dan apabila berbeda nyata dilanjutkan menggunakan DMRT. Variasi penambahan susu skim menurunkan nilai pH, namun meningkatkan total padatan terlarut, kadar asam laktat, serta kadar protein yoghurt. Secara keseluruhan variasi penambahan susu skim tidak mempengaruhi organoleptik yoghurt sari beras merah. Penambahan susu skim sebesar 15% memberikan hasil terbaik dengan nilai pH 4,4, total padatan terlarut 17°brix telah memenuhi syarat mutu SNI, sedangkan kadar asam laktat dan protein belum memenuhi standar, serta secara organoleptik (warna, aroma, rasa, tekstur, dan kekentalan) agak disukai panelis
Pengaruh Komposisi Ampas Kopi dan Cascara Terhadap Karakteristik Biobriket Fenny Aprilliani; Desy Triastuti; Fitri Suciati
Agroteknika Vol 6 No 2 (2023): Desember 2023
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v6i2.232

Abstract

Gaya hidup saat ini menyebabkan penambahan jumlah limbah di lingkungan, termasuk limbah dalam proses produksi dan pengolahan kopi. Limbah ampas kopi yang berlimpah dapat digunakan dalam pembuatan biobriket. Penelitian ini bertujuan untuk mendapatkan perlakuan formulasi terbaik dari ampas kopi dan cascara dalam pembuatan biobriket yang berkualitas. Sampel disusun menggunakan metode RAL 2 faktorial berupa rasio bahan baku ampas kopi: cascara (1:0, 1:1, 2:1, 1:2, dan 0:1) dan penggunaan perekat tapioka (4, 5, dan 6%). Analisis yang dilakukan antara lain penentuan densitas, kadar air, abu, volatile matter, fixed carbon, serta laju pembakaran dan dibandingkan menggunakan SNI 01-6235-2000. Hasil penelitian mengindikasikan bahwa perlakuan P13 (rasio ampas kopi:cascara 1:0 dengan perekat 60%) menghasilkan karakteristik biobriket terbaik dengan densitas 0,545 g/cm3, kadar air 4,575%, abu 3,333%, zat menguap 11,058%, karbon terikat 85,609% dan laju pembakaran sebesar 2,124 g/menit, serta memenuhi persyaratan SNI.
Peningkatan Keterampilan Masyarakat Desa Belendung dalam Pengolahan Limbah Minyak Jelantah Menjadi Lilin Aromaterapi Destiana, Irna; Suciati, Fitri; Triastuti, Desy; Aprillia, Fenny; Romalasari, Atika; Sobari, Enceng; Ramadhan, Muhamad Gilang
Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Vol 4 No 1 (2024): JIPPM - Juni 2024
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jippm.349

Abstract

Minyak jelantah merupakan limbah minyak yang telah melalui proses penggorengan secara berulang-ulang. Selain dapat mencemari lingkungan, minyak jelantah juga berbahaya bagi kesehatan. Meskipun begitu, sebenarnya minyak jelantah masih memiliki nilai ekonomis yang baik, minyak jelantah memiliki potensi untuk diolah menjadi bahan bakar energi terbarukan, sabun maupun olahan lainnya seperti lilin aromterapi. Selama ini Masyarakat Desa Belendung belum memiliki keterampilan khusus untuk mengolah limbah rumah tangga terutama pengolahan minyak jelantah. minyak sisa penggorengan biasanya ikut dibuang ke sungai atau hanya disimpan dalam botol/kaleng di dapur yang lama kelamaan akan semakin menumpuk. Melihat permasalah tersebut, Jurusan Pertanian Politeknik Negeri Subang melakukan upaya edukasi kepada masyarakat berupa pelatihan pembuatan lilin aromaterapi dari minyak jelantah. Metode yang digunakan pada pengabdian ini adalah dengan pelatihan langsung kepada masyarakat Desa Belendung. Adapun terdiri dari 3 tahapan yaitu tahap persiapan, pelaksanaan dan tahap evaluasi. Berdasarkan dari kegiatan pengabdian yang telah dilakukan menunjukkan nilai N Gain peserta dari pelatihan yang diberikan sebesar 0,73 pada kategori tinggi dengan persentase efektivitas sebesar 73% dan mengalami peningkatan dari masing-masing kemampuan dasar. Hasil analisis kelayakan usaha pembuatan lilin aromaterapi dari limbah minyak jelantah memiliki B/C rasio 1,5 yang menunjukkan usaha memiliki kelayakan yang baik.
Increasing Consumer Loyalty Based On Product Quality In The Emina Brand: - Syaharany, Lailla; Triastuti, Desy; Dyah Kusumastuti, Anggit
Jurnal Penelitian Ekonomi Dan Akuntansi Vol 9 No 2 (2024): JURNAL PENELITIAN EKONOMI DAN AKUNTANSI (JPENSI)
Publisher : Program Studi Akuntansi Universitas Islam Lamongan

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

Abstract

In this era of globalization and industry, many similar companies have sprung up in the field of cosmetics, causing increasingly fierce competition. So that to maintain consumer loyalty it is necessary to maintain product quality. This study's goal was to ascertain of increasing consumer loyalty based on product quality in the Emina brand. This research approach employs qualitative techniques and literature reviews that are drawn from pertinent earlier theories and publications. The findings indicate that the strategy to increase consumer loyalty based on product quality in the Emina brand by maintaining the ingredients used because it has obtained a halal certificate by LPPOM MUI. Keywords : Product Quality, Consumer Loyalty, Emina Products
Co-Authors Aprillia, Fenny Ashri Mukti Benita Asih Asih, Asih Atika Romalasari Destiana, Irna Dwi Retnoningsih Dyah Kusumastuti, Anggit Enceng Sobari, Enceng Fenny Aprilliani Fitri Suciati Fortuna, Puri Eka Dewi Hanik Atus Sangadah Kusumastuti, Anggit Dyah Laksmi Putri Ayuningtyas Leni Andani Malik Fajar Sidik Muhammad Gilang Ramadhan Nurul Mukminah Pawiwara, Intan Ramadhan, Muhamad Gilang Revika Anastasya Ridwan Baharta Rusnandari Retno Cahyani Safitri, Laras Sirly Siti Nurfuzti Fauziah Suroya, Lizza Fauziah Syaharany, Lailla Winda Rahayu Wiwik Endah Rahayu ‪Irna Dwi Destiana