Article Per Year (5 Year)
p-Index From 2021 - 2026
4.379
P-Index
This Author published in this journals
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

Published : 26 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 26 Documents
Search

 1   2   3 
Sensory and Chemical Quality of Kombucha Fermented Whey with the Addition of Subang Pineapple Juice Suciati, Fitri; Triastuti, Desy; Permadi, Edy
JURNAL ILMIAH PETERNAKAN TERPADU Vol. 13 No. 1 (2025)
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.v13i1.p133-150

Abstract

Kombucha fermented whey is whey fermented products which utilize kombucha inoculum as starter. The addition of subang pineapple juice is expected to improve the taste of kombucha fermented whey. This research aimed to determine the sensory and chemical quality of kombucha fermented whey with the addition of subang pineapple juice. This research used 1-factor Completely Randomized Design, namely the variation ratio of kombucha fermented whey and subang pineapple juice (kombucha fermented whey:subang pineapple juice) with 5 treatments which were as follows: P1 (100:0), P2 (95:5), P3 (90:10), P4 (85:15), and P5 (80:20). The testing of sensory and chemical quality, included hedonic test, pH, Total Soluble Solid (TSS), Titratable Acidity (TA), and vitamin C content. The sensory quality data was analyzed using Kruskal-Wallis test and the chemical quality data was analyzed using Analysis of Variance then further analyzed by Duncan Multiple Range Test. Research results showed the variation ratio of kombucha fermented whey and subang pineapple juice siginficantly affected (P<0.05) flavor, aroma, viscosity and overall aceptability, however it did not affected the color, whereas in chemical quality, the variation ratio of kombucha fermented whey and subang pineapple juice significantly affected (P<0.05) the TSS and vitamin C content, however did not affect (P>0.05) the pH and TA. The best treatment was P5 with the ratio of 80:20 (kombucha fermented whey : subang pineapple juice).
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.
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.
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.
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.
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