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All Journal Jurnal Pangan dan Agroindustri EDUFORTECH Agroindustrial Technology Journal JURNAL ILMIAH PETERNAKAN TERPADU TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Minda Baharu 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 Jurnal Pengabdian Masyarakat (ABDIRA) 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 Jurnal Agroindustri Terapan Indonesia paradigma agribisnis
Desy Triastuti
Politeknik Negeri Subang
Religion Aerospace Engineering 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 Nursing Public Health Social Sciences Other

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Analisis Uji Tingkat Kesukaan Konsumen terhadap Produk Permen Susu Karamel (Studi Kasus: Mijari Milk dan TS) Sangadah, Hanik Atus; Triastuti, Desy
Journal of Systems Engineering and Management Vol 2, No 1 (2023)
Publisher : Universitas Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36055/joseam.v2i1.19086

Abstract

Susu segar merupakan salah satu komoditas hasil peternakan yang memiliki potensi untuk terus tumbuh dan berkembang. Di beberapa wilayah, seperti Ciwidey dan Pangalengan yang meproduksi susu segar juga memiliki unit usaha pengolahan produk dari susu segar. Salah satu produk yang cukup potensial adalah permen susu karamel. Mijari Milk dan TS merupakan dua merek produk permen susu dengan komposisi bahan yang berbeda. Sebagai upaya pengembangan produk (New Product Development), salah satu upaya yang bisa dilakukan adalah dengan menilai tingkat kesukaan konsumen terhadap produk. Parameter yang dapat dinilai ialah warna, rasa, aroma, dan tekstur. Hasil penilaian kemudian akan diolah secara deskriptif kualitatif dengan melihat rataan skor penilaian panelis sehingga dapat dihasilkan nilai yang menunjukkan preferensi tingkat kesukaan konsumen terhadap permen susu karamel. Hasil penilaian konsumen dengan empata parameter uji yang juga telah diuji tingkat validitas dan reliabilitasnya menunjukkan bahwa panelis yang kemudian dianggap sebagai konsumen memiliki tingkat kesukaan lebih tinggi terhadap produk permen Mijari Milk dengan skor rataan . Sementara dari segi tekstur, aroma, dan rasa, konsumen lebih menyukai karakteristik permen TS dengan skor rataan masing-masing 3,488, 3,419, 3,907. Salah satu inovasi pengembangan produk dari preferensi konsumen adalah dengan mengembangkan produk dari segi rasa. 
The Utilization of Citronella (Cymbopogon nardus) Oil and Butterfly Pea Flower Extract in The Production of Mosquito Repellent Lotion Desy Triastuti; Enceng Sobari
Agroindustrial Technology Journal Vol. 8 No. 1 (2024): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v8i1.11559

Abstract

Citronella is an essential oil-producing plant that has the potential to be used as a mosquito repellent agent since it contains citronellal, citronellol and geraniol components. The aim of this research was to determine the physicochemical and organoleptic characteristics of mosquito repellent lotion prepared from citronella oil and butterfly pea flower extract. A completely randomized design of 4 treatments of citronella oil (0%, 2%, 4%, and 6%) and 3 replications was used in this study. The parameters observed include physicochemical characteristics (spreadability, protection, emulsion stability, and pH) and organoleptic (level of preference for color, texture, aroma, and sticky impression) of repellent. The data was analyzed using the One Way ANOVA followed by DNMRT at 5% significance level. The results showed that the use of citronella oil gave a significant difference in physicochemical characteristics (spreadability, protection ability, emulsion stability, the pH value) and organoleptic (level of preference for color and texture) of mosquito repellent lotion. However, it had no significant result to the preference of the aroma and the impression of stickiness. The pH values of the lotion were above the standard value required by SNI. The best protection ability of the lotion was treatment 6% yet it had a texture issue, so it needs to be improved. 
Workshop Digital Branding UMKM Desa Gajahan, Colomadu, Karanganyar Retnoningsih, Dwi; Revika Anastasya; Leni Andani; Malik Fajar Sidik; Desy Triastuti
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 5 No. 2 (2024)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v5i2.5605

Abstract

Digital branding has become a crucial tool for the development of MSMEs in the digital era. This community service activity aims to enhance the understanding and skills of digital branding among MSME practitioners in Gajahan Village, Colomadu Subdistrict, Karanganyar Regency. Through a series of workshops and direct mentoring, participants were taught how to effectively utilize digital platforms such as social media to promote their products. A qualitative method was employed in this study to evaluate the impact of the activity, with data collected through in-depth interviews, observations, and evaluation. The findings indicate a significant improvement in participants' understanding of digital branding concepts and techniques, as well as their ability to implement digital marketing strategies. The strength of this activity lies in delivering practical knowledge that is directly applicable by MSMEs, despite challenges in technology adaptation and limited resources. This activity also highlighted the great potential for further development through continuous training and local government support. It is hoped that this activity model can be replicated for MSME development in other regions, to accelerate digital transformation and enhance their competitiveness in the global market. Keywords: Digital Branding, MSMEs, Training, Gajahan Village, Digital Marketing
Karakteristik Roti Tawar Substitusi Tepung Bekatul Dengan Penambahan Tepung Daun Kelor (Moringa Oleifera) Pawiwara, Intan; Triastuti, Desy; Baharta, Ridwan
Jurnal Ilmiah Ilmu dan Teknologi Rekayasa Vol. 6 No. 1 (2023): March 2023
Publisher : UPPM Polsub

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31962/jiitr.v5i1.110

Abstract

Roti tawar substitusi tepung bekatul merupakan modifikasi roti tawar sebagai sumber karbohidrat dan serat. Penambahan tepung daun kelor yang kaya akan protein dapat meningkatkan kandungan gizi dalam roti tawar. Proyek Akhir ini bertujuan untuk mengetahui karakteristik fisikokimia, organoleptik dan menentukan formulasi terbaik dengan penambahan tepung daun kelor. Rancangan yang digunakan yaitu rancangan acak lengkap 1 faktor penambahan tepung daun kelor, 4 perlakuan ( P0 0%, P1 1%, P2 2% dan P3 3%), 3 kali ulangan. Parameter pengamatannya yaitu daya kembang, kadar air, kadar serat, kadar protein dan uji organoleptik (warna, rasa, aroma dan tekstur). Data dianalisis menggunakan ANOVA dan dilanjutkan dengan uji Duncan pada taraf signifikan 5% sedangkan data kadar protein dianalisis secara deskriptif. Hasil penelitian penambahan tepung daun kelor memberikan pengaruh nyata terhadap kadar serat, kadar protein dan organoleptik (rasa dan aroma), namun, tidak memberikan pengaruh nyata terhadap daya kembang, kadar air dan organoleptik (warna dan tekstur). Perlakuan terbaik secara fisikokimia dalam pembuatan roti tawar yaitu perlakuan P3 (3%) dengan menghasilkan daya kembang 43,87 cm, kadar air 37,39%, kadar serat kasar 13,49% dan kadar protein 8,10% dan perlakuan terbaik secara organoleptik yaitu perlakuan P1 (1%) pada tingkat kesukaan panelis terhadap warna, rasa, aroma dan tekstur yang cukup disukai panelis.
PEMANFAATAN HIDROSOL SERAI DAPUR (Cymbopogon citratus) SEBAGAI HAND SANITIZER GEL Triastuti, Desy; Destiana, Irna Dwi; Asih, Asih
Jurnal Teknologi Pertanian Andalas Vol 29, No 1 (2025)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.29.1.23-32.2025

Abstract

Hidrosol serai dapur merupakan hasil samping dari proses penyulingan minyak atsiri serai dapur. Hidrosol serai dapur mengandung senyawa antibakteri yang dapat digunakan dalam pembuatan hand sanitizer. Penelitian ini bertujuan mengetahui pengaruh perbandingan hidrosol serai dapur dan akuades terhadap karakteristik fisikokimia, daya hambat bakteri dan hedonik hand sanitizer gel. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) faktor tunggal dengan lima perlakuan perbandingan hidrosol serai dapur dan akuades yaitu P1 (0%:50%), P2(12,5%:37,5%), P3(25%:25%), P4(37,5%:12,5%), dan P5(50%:0), dengan tiga pengulangan. Parameter pengujian meliputi karakteristik fisikokimia (daya sebar, densitas, homogenitas, waktu kering, dan pH), daya hambat bakteri, dan hedonik (aroma, warna, dan tekstur). Data yang diperoleh dianalisis dengan ANOVA, jika terdapat pengaruh berbeda nyata dilanjutkan dengan Duncan’s New Multiple Range Test (DNMRT) pada taraf kesalahan 5%. Hasil pengujian menunjukan berpengaruh nyata terhadap waktu kering dan pH dan tidak berpengaruh nyata pada daya sebar, densitas dan uji hedonik. Seluruh perlakuan menghasilkan gel yang tidak homogen terdapat butiran kasar pada semua perlakuan. Formulasi terbaik terdapat pada perlakuan P5 dengan daya hambat yaitu 22,55 mm, waktu kering yaitu 77,15 detik, daya sebar yaitu 5,96 cm dan nilai pH sebesar 6,95 telah memenuhi standar SNI.
Pelatihan Pembuatan Kompos Blok dari Limbah di Desa Sidajaya: Block Compost Training from Waste in Sidajaya Village Fortuna, Puri Eka Dewi; Safitri, Laras Sirly; Triastuti, Desy; Suroya, Lizza Fauziah; Romalasari, Atika
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 3 (2025): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v10i3.8621

Abstract

Block compost is an innovation in the processing of organic waste originating from agricultural land and household waste. The significant potential of organic waste in rural areas presents an opportunity to transform waste into economically valuable products. This activity was carried out in Sidajaya Village, Subang Regency. The objective of this activity was to improve the knowledge and skills of the community in Sidajaya Village. The activity began with the dissemination of information on block compost making, followed by practical sessions on how to create block compost. After this training activity, the community’s knowledge increased by 15.91% compared to before. The community’s skills also improved during the practical session, as demonstrated by the successful production of block compost.
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
The Effect of Work Culture, Discipline, and Morale on Employee Performance Triastuti, Desy; Cahyani, Rusnandari Retno; Kusumastuti, Anggit Dyah
Journal of Educational Management Research Vol. 4 No. 4 (2025)
Publisher : Al-Qalam Institue

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61987/jemr.v4i4.1133

Abstract

This study aims to examine the effects of work culture, discipline, and work enthusiasm on employee performance, with a specific focus on Generation Z employees at the Office of Trade and Cooperatives for Small and Medium Enterprises in Wonogiri Regency. Using a quantitative approach, a sample of 155 respondents was selected from a population of 224 employees through convenience sampling based on the Slovin formula. Data were collected using both online and offline questionnaires and analyzed with SPSS version 27. The findings show that work culture does not have a significant impact on employee performance. In contrast, both work discipline and enthusiasm have a significant and positive effect on performance. When examined simultaneously, all three variables influence performance, although only discipline and enthusiasm are individually significant. These results underscore the importance of fostering employee discipline and morale to enhance overall performance.
Aplikasi edible coating dengan ekstrak rambut jagung pada buah stroberi: Application of edible coating with corn silk extract on strawberries Putri, Zahra Widya; Nurfauziyyah, Hasya; Putri, Helen Kristina; Masto’ah, Imas; Azqia, Fadilla Al; Triastuti, Desy
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 2 (2024)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5510

Abstract

Edible coating on strawberries is a technology that involves applying a thin layer to the surface of strawberries to slow respiration, retain moisture, and prevent contamination. Corn silk is waste that contains active compounds such as phenols, glycosides, and saponins, which have antibacterial properties. This study aimed to determine the effect of using corn silk extract as an antibacterial agent in edible coatings on the physicochemical characteristics of strawberries during storage. The study design used was a Complete Randomized Design with factors of corn silk extract concentration (0, 0.5, 1, and 1.5%) and storage temperature (27, 4, and -18°C. The results showed that the concentration of corn silk extract in edible coating did not significantly affect the physicochemical characteristics of strawberries, but the storage temperature significantly affected the weight loss, hardness, and vitamin C content. Room temperature storage showed more quality deterioration, chilling storage had the lowest average weight loss of 25.85% and the highest TSS of 12.74 °Brix, while freezer storage had the highest values for vitamin C, Total Titratable Acidity, hardness, and color parameters.
INDIKATOR ALAMI BERBASIS EKSTRAK DAUN ERPA (Aerva sanguinolenta) UNTUK DETEKSI BORAKS DALAM PRODUK PANGAN: Natural Indicator from Aerva sanguinolenta Leaf Extract for Borax Detection in Food Products Triastuti, Desy; Aprilliani, Fenny; Dwi Ningrat, Fitri; Apriani, Farida
Jurnal Agroindustri Terapan Indonesia Vol. 3 No. 1 (2025): July 2025
Publisher : Department of  Agriculture, Subang State Polytechnic, Indonesia

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

Abstract

Aerva sanguinolenta leaves contain anthocyanis that can be utilized as a borax detector in food products. This study aimed to determine the charateristics of Aerva sanguinolenta leaf extract and evaluate its effectiveness as a natural color indicator for borax detection. The research employed a Completely Randomized Design (CRD) with four treatments of borax concentrations (0%, 1%, 2%, and 3%) with three replications. The paramaters observed included the yield and pH of the extract, as well as the reaction of the extract and the natural color indicator when exposed to varying borax concentration treatments. Data were analyzed using ANOVA and followed by DMRT at a 5% significance level. The result showed that the leaf extract yield was 79% with a pH of 4,93. The extract reacted positively to borax, producing varying color intensities across treatments. The natural color indicator reacted with borax and exhibitied significant differences (P<0,05) in red and yellow color parameters. The higher the borax concentration resulted in darker indicator color, indicating that natural color indicator from Aerva sanguinolenta leaves are effective for borax detection.
Co-Authors Aprillia, Fenny Ashri Mukti Benita Asih Asih, Asih Atika Romalasari Azqia, Fadilla Al Destiana, Irna Dwi Ningrat, Fitri Dwi Retnoningsih Dyah Kusumastuti, Anggit Enceng Sobari, Enceng Farida Apriani, Farida Fenny Aprilliani Fitri Suciati Fortuna, Puri Eka Dewi Hanik Atus Sangadah Hasan, Jawad Ahmed Kusumastuti, Anggit Dyah Laksmi Putri Ayuningtyas Leni Andani Lizza Fauziah Suroya Malik Fajar Sidik Mardika, Kori Rahma Masto’ah, Imas Muhammad Gilang Ramadhan Nurfauziyyah, Hasya Nurohmah, Silvia Nurul Mukminah Pawiwara, Intan Permadi, Edy Pisonia, Vini Pratiwi, Putri Citra Putri, Helen Kristina Putri, Zahra Widya Ramadhan, Muhamad Gilang Revika Anastasya Ridwan Baharta Rusnandari Retno Cahyani Safitri, Laras Sirly Siti Nurfuzti Fauziah Syaharany, Lailla Winda Rahayu Wiwik Endah Rahayu ‪Irna Dwi Destiana