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All Journal Heuristic ABDI MASSA: Jurnal Pengabdian Nasional Agricultural Science Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Agroteksos Stigma : Jurnal Matematika dan Ilmu Pengetahuan Alam Unipa
Dwi Agustiyah Rosida, Dwi Agustiyah
Fakultas Vokasi, Program Studi Agroindustri, Universitas 17 Agustus 1945
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Mathematics Public Health Social Sciences Other

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Herbal Jelly Candy Mengkudu and Red Ginger Extract, Physicochemical and Organoleptic Properties Reviews Vera Amanda Putri; Richardus Widodo; Tiurma Wiliana Susanti Panjaitan; Dwi Agustiyah Rosida
Agricultural Science Vol. 8 No. 2 (2025): March
Publisher : Faculty of Agriculture, Merdeka University Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55173/agriscience.v8i2.162

Abstract

Noni is a fruit that contains important nutrients such as vitamins A, C, niacin, and thiamine. Red ginger contains important compounds such as zingiberon, zingiberin, and zingibetol. Noni and red ginger can be used as jelly candy products. Jelly candy is a soft-textured confectionery that people love and is processed with the addition of hydrocolloid ingredients. This study aims to determine the effect of the combination of noni juice and red ginger on jelly candy's physicochemical and organoleptic properties. The design used was a one-factor Complete Random Design (RAL) with a comparison of noni juice and red ginger, namely P1 95:5, P2 90:10, P3 85:15, P4 80:20, P5 75:25. The results showed that the combination of noni juice and red ginger juice in jelly candy products did not have a real effect on the level of chewiness of the product. The combination of noni juice and red ginger juice in jelly candy has a very real effect on the product's moisture content and ash content, where the moisture content will increase as the concentration of noni juice increases and the concentration of red ginger juice decreases. In contrast, the ash content will increase as the red ginger juice concentration increases and the noni juice concentration decreases. The combination of noni juice and red ginger juice in jelly candy did not have a real effect on the level of color and aroma preference, but had a real effect on the level of taste and chewiness, where P4 was the most preferred by the panelists.
PENGARUH SUBSTITUSI IKAN LELE DUMBO (Clarias gariepinus) DAN LABU KUNING (Cucurbita moschata) TERHADAP KUALITAS NUGGET Yuliasanti, Ristin; Rosida, Dwi Agustiyah; Nirmalawaty, Amelia; Mahayani, A. A Putu Sri
AGROTEKSOS, Jurnal Ilmiah Ilmu Pertanian Vol 35 No 1 (2025): Jurnal Agroteksos April 2025
Publisher : Fakultas Pertanian Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/agroteksos.v35i1.1336

Abstract

Inovasi bahan baku pembuatan nugget semakin beragam termasuk pemanfaatan sumber protein hewani lain seperti ikan lele dumbo yang bertujuan untuk meningkatkan kandungan nutrisi, sifat sensorik dan karakteristik kimia. Olahan nugget dari ikan lele memiliki kelemahan yaitu kandungan seratnya rendah, sehingga perlu di substitusikan dengan bahan kaya serat seperti labu kuning. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi ikan lele dumbo dan labu kuning terhadap kadar protein, kadar lemak dan tingkat kesukaan panelis terhadap rasa, warna, aroma dan tekstur nugget. Rancangan penelitian menggunakan Rancangan Acak Lengkap satu faktor yaitu substitusi ikan lele dumbo dan labu kuning dengan 4 taraf perlakuan : P0 (100%:0%), P1 (80%:20%), P2 (60%:40%), P3 (40%:60%). Data yang terkumpul dinalisis dengan ANAVA, khusus data kesukaan panelis (ordinal) ditransformasikan ke interval dengan metoda suksessif interval, selanjutnya jika terdapat perbedaan dilanjutkan dengan uji BNT pada taraf signifikansi 5%. Hasil penelitian menunjukkan bahwa substitusi ikan lele dumbo dan labu kuning berpengaruh nyata terhadap kadar protein (P=0.000), kesukaan panelis pada warna (P =0.010) dan tekstur (P =0.004) namun tidak berpengaruh nyata terhadap kadar lemak (P=0.282), rasa (P=0.138) dan aroma nugget (P=0.409). Semua perlakuan telah memenuhi SNI 7758:2013 kadar protein dan kadar lemak nugget ikan, kecuali perlakuan P3 belum memenuhi standar kadar protein
PENINGKATAN KUALITAS SIMPLISIA TANAMAN HERBAL DI ASMAN TOGA DAN AKUPRESUR CLITORIA TERNATEA DESA WAGE-KABUPATEN SIDOARJO Panjaitan, Tiurma Wiliana Susanti; Nirmalawaty, Amelia; Rosida, Dwi Agustiyah; Wulandari, Anita
ABDIMAS Vol 5 No 04 (2025): PENGABDIAN MASYARAKAT
Publisher : COMMUNITY OF RESEARCH LABORATORY SURABAYA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69957/abdimass.v4i06.2097

Abstract

Desa Wage memiliki Asman Toga dan Akupresur Clitoria Ternatea yang cukup berkembang dengan salah satu keunggulan Asman Toga ini adalah telah menerapkan system budidaya organik melalui pengaplikasian probiotik dan biosaka disamping aneka ragam olahan tanaman herbal. Proses pembuatan awetan kering (simplisia) tanaman herbal yang dilakukan masih dilakukan secara manual, yaitu menjemur simplisia di bawah paparan sinar matahari secara langsung yang memakan waktu relative lama, yaitu 3-7 hari. Akibatnya simplisia yang dihasilkan tidak higienis dan dapat menyebabkan terjadi penurunan kadar antioksidan. Solusi dari permasalahan ini adalah penggunaan alat pengering listrik bersuhu sedang yaitu Food dehydrator. Kelebihan dari alat ini adalah suhu pengeringan yang stabil dan memerlukan waktu 4 – 6 jam untuk menghasilkan simplisia dengan kadar air ± 10% serta mempertahankan kadar metabolit sekunder dalam tanaman toga/herbal yang sangat dibutuhkan sebagai obat keluarga. Pelatihan dan pendampingan tata cara pembuatan simplisia daun dan bunga dilakukan pada pengurus Asman Toga dan Akupresur Clitoria Ternatea di tingkat Desa dan 2 orang perwakilan anggota setiap RW. Setelah pelatihan, rata-rata pemahaman peserta tentang pengertian, proses pembuatan simplisia, penyimpanan simplisia dan operasional alat food dehydrator rata-rata meningkat 75%. Seluruh peserta pelatihan sangat antusias mengikuti pelatihan dan pendampingan dari tim PKM dan telah mampu menghasilkan sinplisia tanaman herbal dengan kadar air rata-rata10%.
Physical Properties and Panelists’ Preference for Purple Sweet Potato Flour Flakes with Okara Flour Substitution Sulthan Haz Syafiq Mubarok; Dwi Agustiyah Rosida; Tiurma Wiliana Susanti Panjaitan
Agricultural Science Vol. 9 No. 1 (2025): September
Publisher : Faculty of Agriculture, Merdeka University Surabaya, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55173/agriscience.v9i1.186

Abstract

Purple sweet potato flour is a promising flake component due to its elevated carbohydrate and antioxidant levels. Nonetheless, its very low protein content requires the incorporation of supplementary ingredients, such as okara flour, which is abundant in protein and fiber, to enhance the nutritional profile of the final product. This study investigates the impact of replacing purple sweet potato flour with okara flour on flakes' physical properties (texture and rehydration capacity) and sensory acceptance (organoleptic qualities). A one-factor Completely Randomized Design (CRD) was employed with five replacement levels: P0 (100%:0%), P1 (90%:10%), P2 (80%:20%), P3 (70%:30%), and P4 (60%:40%). The results showed that the substitution markedly influenced texture (p = 0.016) and rehydration capacity (p = 0.000), with increased okara levels resulting in firmer flakes and enhanced rehydration. Substitution markedly affected panelists' preferences for taste (p = 0.000), texture (p = 0.000), and color (p = 0.025), but not scent (p = 0.725). Elevating okara levels often diminished preference for flavor and texture, although color was favored at elevated okara concentrations. The optimal formulation was achieved with a 20% replacement of okara.
Co-Authors Amelia Nirmalawati Anita Wulandari, Anita Fajriyah, Maulidatul Hasbiyah, Hasbiyah Mahayani, A. A Putu Sri Maruta, Adinda Rizki Nirmalawaty, Amelia Panjaitan, Tiurma W Susanti Panjaitan, Tiurma W. Susanti Prima Sari, Putri Kurnia Rahayu Sihmawati, Rini Rahmat Edy Setyono, Rahmat Edy Richardus Widodo Richardus Widodo, Richardus Rini Rahayu Sihmawati Rini Rahayu Sihmawati Rizka Larasati Putri Sulthan Haz Syafiq Mubarok Susanti, Tiurma Wiliana Tiurma Wiliana Susanti Pandjaitan Tiurma Wiliana Susanti Panjaitan Vera Amanda Putri Wardah Yuliasanti, Ristin