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All Journal Jurnal Pangan dan Agroindustri Jurnal RESTI (Rekayasa Sistem dan Teknologi Informasi) EDUFORTECH Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 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 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 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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Kesadaran Merek dan Atribut Mutu Sensori Minuman Teh dalam Kemasan Safitri, Laras Sirly; Triastuti, Desy
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
PEMBERDAYAAN MASYARAKAT DALAM PENGANEKARAGAMAN KONSUMSI PANGAN BERBASIS SUMBER DAYA LOKAL DI DESA SIDAJAYA Triastuti, Desy; Aprilliani, Fenny; Sangadah, Hanik Atus; Nurohmah, Silvia; Pisonia, Vini
MINDA BAHARU Vol 9, No 2 (2025): Minda Baharu
Publisher : Universitas Riau Kepulauan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33373/jmb.v9i2.8409

Abstract

Kegiatan pemberdayaan masyarakat melalui pelatihan penganekaragaman konsumsi pangan berbasis sumberdaya lokal bertujuan mengatasi permasalahan meningkatnya prevalensi ketidakcukupan pangan yang berdampak pada rendahnya ketahanan pangan keluarga dan kesejahteraan masyarakat di Desa Sidajaya, Subang. Desa Sidajaya memiliki hasil bumi selain padi yaitu singkong dan kelor yang berpotensi dimanfaatkan menjadi pangan bernilai gizi dan ekonomi tinggi. Pelatihan menggunakan metode service-learning, dengan melibatkan masyarakat sebagai peserta yang mempraktikkan pembuatan comring, cream soup, dan dimsum berbahan dasar singkong dan daun kelor. Evaluasi dilakukan melalui partisipasi peserta, umpan balik dengan metode one group pre-test and post-test, dan dampak langsung. Hasil kegiatan menunjukkan bahwa terdapat peningkatan pengetahuan dan keterampilan peserta secara signifikan, serta memberikan nilai tambah pada produk pangan berbahan dasar sumber daya lokal. Kegiatan ini berdampak positif terhadap kesadararan masyarakat dalam upaya peningkatan ketahanan pangan keluarga melalui diversifikasi pangan lokal serta kesejahteraan ekonomi masyarakat dengan produk-produk berbasis sumberdaya lokal bernilai ekonomi tinggi yang dapat mendukung Desa Sidajaya sebagai desa wisata.
Hedonic Assessment of Coffee Processed with Pineapple Extract Rahayu, Wiwik Endah; Triastuti, Desy; Aprilliani, Fenny; Pratiwi, Putri Citra; Hasan, Jawad Ahmed; Mardika, Kori Rahma
Agroteknika Vol 9 No 1 (2026): Maret 2026
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v9i1.600

Abstract

This study investigated the effects of steaming duration and pineapple peel-flesh extract proportions on the sensory acceptance of Arabica coffee processed with Subang pineapple extract. A Completely Randomized Design (CRD) was used with two factors: steaming duration (30, 60, and 90 minutes) and pineapple peel:flesh extract ratios (25:75, 50:50, and 75:25). Hedonic preference tests were conducted on selected sensory attributes of both ground and brewed coffee. Data were analyzed using ANOVA followed by Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The result showed that steaming duration and pineapple extract ratio did not significantly affect the hedonic attributes of ground coffee. However, these factors influenced the color, aroma, body, acidity, and overall preference of brewed coffee. The optimal steaming duration was found to be between 30 and 60 minutes, with a pineapple peel extract ratio of pineapple peel and flesh extract of 75:25, resulting in the most preferred coffee according to panelists.
Attention-Based Multi-View Fusion YOLO for Non-Destructive Pineapple Sweetness Assessment Vernanda, Dwi; Apandi, Tri Herdiawan; Suhailla Binti Jili, Aisyah; Triastuti, Desy; Muhammad Fauzi, Willy
Jurnal RESTI (Rekayasa Sistem dan Teknologi Informasi) Vol 10 No 2 (2026): April 2026
Publisher : Ikatan Ahli Informatika Indonesia (IAII)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29207/resti.v10i2.7382

Abstract

Classifying the sweetness level of pineapples is an important part of quality control, but existing methods still face issues of subjectivity and require destructive testing. Manual assessment is often inconsistent, while refractometer measurements require cutting the fruit open. Single-view computer vision offers a non-destructive alternative, yet its performance remains limited because visual cues related to sweetness appear on different sides of the fruit. This study introduces Multi-View Fusion YOLO (MVF-YOLO), a model that combines five viewpoints (full, front, left, right, and back) through an attention mechanism to perform adaptive sweetness classification. The dataset consists of 570 pineapples with TSS/TA ratios as the ground truth, producing 2,850 images grouped into three categories: sour (TSS/TA 10–20), ideal (TSS/TA 20–30), and very sweet (TSS/TA >30). MVF-YOLO achieved an mAP@0.5 of 82.1% and an overall accuracy of 84.2%, outperforming the single-view baseline by 14.3%. Attention weight analysis indicates that the full view contributes the most (0.267). With an inference time of 45.8 ms per fruit, the model is sufficiently efficient for use by farmers, distributors, and consumers. The results demonstrate that a multiview approach enhanced with learned attention can significantly improve sweetness classification accuracy without compromising computational efficiency.
Pemanfaatan Polybag Hijau dalam Optimalisasi Pekarangan untuk Mendukung Kemandirian Pangan Keluarga di Desa Sadawarna Suroya, Lizza Fauziah; Safitri, Laras Sirly; Triastuti, Desy; Rahayu, Wiwik Endah; Sobari, Enceng
Jurnal Pengabdian Masyarakat (ABDIRA) Vol 6, No 2 (2026): Abdira
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/abdira.v6i2.1689

Abstract

Family food security and self-sufficiency are important pillars in building national security. Until now, yard space has not been utilized to become productive and beautiful land, while the potential of yard space in Sadawarna Village to achieve family food self-sufficiency is quite high. The objective of this community service program is to optimize backyard land in Sadawarna Village using green polybags as an effort to achieve food self-sufficiency. The methods employed in this activity include agricultural extension through group-based approaches such as socialization, demonstrations of techniques, trials, and discussions. Open discussions were then conducted so that participants could ask questions, share experiences, and discuss the challenges they faced. Optimizing backyard land with green polybags effectively increased the understanding and interest of the Women Farmers Group (KWT), as indicated by an average post-test score increase of 1.46 points from the pre-test as an indicator of the success of knowledge transfer and technology adoption.
Evaluation of the Physical and Chemical Profiles of Instant Rice Based on Germinated Brown Rice of Inpari 32 Variety Desy Triastuti; Fitri Audia; Enceng Sobari; Rafi Fauzan
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 2 (2026): April 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i2.597-607

Abstract

Brown rice is dehulled rice that retains its bran layer and therefore has higher fiber and nutrient content than white rice. Germination and instant processing are applied to improve the quality of brown rice and shorten cooking time. This study aimed to evaluate the effects of soaking duration (12 and 24 h) and germination time (36, 48, and 60 h) on the physical and chemical properties of instant rice produced from germinated brown rice (GBR) of the Inpari-32 variety, using a nested randomized block design. Variables for GBR included yield, radicle emergence, moisture content, ash content, and amylose content, while instant rice was evaluated for bulk density, yield, moisture content, ash content, and amylose content. Data was analyzed using ANOVA followed by DMRT at the 5% significance level. Results showed that soaking and germination duration had no significant effect on GBR yield or amylose content of instant rice, whereas germination time significantly affected GBR moisture and ash content, which ranged within national quality limits. The resulting instant rice had low bulk density, acceptable moisture content, and relatively high ash (mineral) content. A combination of 12 h soaking and 36 h germination is recommended as an efficient treatment to produce instant rice from GBR with acceptable physical and chemical quality.
Co-Authors Aprillia, Fenny Ashri Mukti Benita Asih Asih, Asih Atika Romalasari Azqia, Fadilla Al Destiana, Irna Dwi Ningrat, Fitri Dwi Vernanda Dyah Kusumastuti, Anggit Enceng Sobari, Enceng Farida Apriani, Farida Fenny Aprilliani Fitri Audia Fitri Suciati Fortuna, Puri Eka Dewi Hanik Atus Sangadah Hasan, Jawad Ahmed Kusumastuti, Anggit Dyah Laksmi Putri Ayuningtyas Lizza Fauziah Suroya Mardika, Kori Rahma Masto’ah, Imas Muhammad Fauzi, Willy Muhammad Gilang Ramadhan Nurfauziyyah, Hasya Nurohmah, Silvia Nurul Mukminah Pawiwara, Intan Permadi, Edy Pisonia, Vini Pratiwi, Putri Citra Putri, Helen Kristina Putri, Zahra Widya Rafi Fauzan Ramadhan, Muhamad Gilang Ridwan Baharta Rusnandari Retno Cahyani Safitri, Laras Sirly Siti Nurfuzti Fauziah Suhailla Binti Jili, Aisyah Syaharany, Lailla Tri Herdiawan Apandi Winda Rahayu Wiwik Endah Rahayu ‪Irna Dwi Destiana