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All Journal Agrointek Jurnal Pangan dan Agroindustri Jurnal Agroindustri Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Ilmiah RESPATI Unri Conference Series: Community Engagement Journal of Rural and Urban Community Empowerment Andalasian International Journal of Applied Science, Engineering, and Technology Sagu COMMENT: Journal of Community Empowerment Jurnal Pengabdian West Science Kreativitas Pada Pengabdian Masyarakat (Krepa) IJAE Jurnal Teknik dan teknologi tepat guna JP2N: Jurnal Pengembangan Dan Pengabdian Nusantara Jcommits : The Journal of Community Empowerment, Innovation, and Sustainability
Imelda Yunita
Universitas Riau
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Fortifikasi Tepung Ikan Pada Cendol Sebagai Minuman Kaya Protein Di Desa Sungai Paku Kecamatan Kampar Kiri Kabupaten Kampar Dewita, Dewita; Desmelati, Desmelati; Diana, Ayu; Yunita, Imelda; Fikri, Muhammad Zakiyul; Sidauruk, Santhy W.; Syahada, Melania
Unri Conference Series: Community Engagement Vol 7 (2025): Seminar Nasional Pemberdayaan Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/unricsce.7.109-113

Abstract

Indonesian society’s protein consumption remains low, particularly among lower-income groups. One strategy to improve protein intake is fortifying traditional foods. Cendol, a popular Indonesian beverage, was selected as the fortification medium using fish flour as a rich protein source. This community service project aimed to enhance nutritional knowledge, production skills, and public acceptance of fortified cendol with fish flour. The methods included nutrition education, a demonstration of fortified cendol preparation, and a simple organoleptic test. The results indicated an increase in participants’ knowledge of protein importance and positive acceptance of the fortified product. This innovation has the potential to support food security, improve nutrition, and create local food-based business opportunities.
QUALITY CHARACTERISTICS OF HERBAL TEA WITH DIFFERENT RATIOS OF PANDAN (Pandanus amaryllifolius) and STEVIA (Stevia rebaudiana) LEAVES Lestari, Suji; Pato, Usman; Hasnah AR, Nur; Defri, Ifwarisan; Rahmayani, Irma; Yunita, Imelda; Hasibuan, Ahmad Ibrahim Roni Surya
SAGU Vol. 25 No. 1 (2026): SAGU Journal – Agri. Sci. Tech., Maret, 2026, Vol. 25 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jsg.v25i1.27

Abstract

The primary objective of this study was to evaluate the effect of varying ratios of pandan leaves (Pandanus amaryllifolius) and stevia leaves (Stevia rebaudiana) on the chemical and sensory characteristics of herbal tea, identifying the optimal formulation relative to SNI 3945:2016 standards. Unlike traditional tea derived from Camellia sinensis, herbal infusions utilize diverse plant materials valued for their therapeutic properties. Pandan leaves, in particular, contain essential bioactive compounds—including polyphenols, alkaloids, saponins, tannins, and flavonoids—that provide significant antimicrobial and antioxidant  benefits. The experiment was conducted using a completely randomized design with four treatments and  four replications. The treatments consisted of different ratios of pandan to stevia leaves: 60:40 (PS1), 65:35  (PS2), 70:30 (PS3), and 75:25 (PS4). The observed parameters included moisture content, ash content,  antioxidant activity, total polyphenols, and sensory evaluation (color, aroma, taste, and overall acceptance).  Data were analyzed using analysis of variance (ANOVA) followed by Duncan’s multiple range test  (DMRT) at a 5% significance level. The results showed that the ratio of pandan and stevia leaves  significantly affected moisture content, ash content, antioxidant activity, total polyphenols, and sensory  attributes. The best treatment was PS1 (60:40), which exhibited 6.35% moisture content, 7.08% ash  content, antioxidant activity of 21.75 ppm, and total polyphenols of 84.34 mg GAE/g. Sensory evaluation  indicated that the product had a characteristic pandan aroma, slightly bitter taste, and slightly greenish  color, with acceptable overall preference by panelists.   
Identification and analysis of actors in the supply chain of post-harvest tools (case study: teratak village, kampar district) Mhd Andry Kurniawan; Rahmadini Payla Juarsa; Angga Pramana; Nur Hasnah AR; Imelda Yunita; Arum Rovarti Ningsih
AGROINTEK Vol 20, No 1 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i1.17168

Abstract

There is still a lack of clear understanding regarding the structure of the supply chain for palm oil post-harvest tools in Teratak Village, including the flow of goods, money, and information as well as the roles of each actor in that supply chain, even though the demand for these tools is quite high and important to support the productivity of oil palm plantations. This study aims to analyze and define the supply chain structure of post-harvest tools for oil palm from upstream to downstream. This study was carried out in Teratak village, Kampar Regency. Methods used are qualitative descriptive and BPMN (business process modeling notation) methods. Based on the study's results, it is known that the post-harvest tooling supply chain structure for oil palm starts with iron purchasing suppliers, independent blacksmith industries, blacksmith cooperatives, distributors, and consumers. From these factors comes the flow of goods, the flow of information, and the flow of money. All these factors are interrelated. The strategy that can be applied in this case is to optimize all relevant factors, namely iron collectors, blacksmith industry, blacksmith cooperatives, and distributors, to increase productivity in each element.
Green Enzymatic Decaffeination of Robusta Coffee Using Bromelain from Pineapple Peel for Sustainable Processing Yunita, Imelda; Rossi, Evy; Hamzah, Farida Hanum; Nopiani, Yanti
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 15, No 1 (2026): IN PROGRESS
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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

Abstract

AbstractRobusta coffee contains relatively high levels of caffeine, so consumption should be limited due to potential health risks if consumed excessively. This condition drives the development of effective, safe, and sustainable decaffeination technologies. Enzymatic decaffeination using a crude bromelain extract from pineapple peel offers a green chemistry approach that uses natural biocatalysts and agricultural waste. This study aimed to determine the optimal concentration of crude bromelain extract to reduce caffeine content in Robusta coffee beans and to evaluate its effects on moisture content, ash content, pH, and color brightness. A completely randomized design with one factor and six bromelain concentrations (0–50%) with three replications was applied. Data were analyzed using analysis of variance followed by Duncan’s multiple range test at a significance level of 0.05. The results showed that increasing bromelain concentration consistently reduced caffeine content from 2.74% to approximately 0.21% at 5% concentration. The pH and color brightness decreased as the enzyme concentration increased. The moisture content increased but remained below the national quality standard, whereas the ash content decreased, indicating mineral leaching during the enzymatic process. A crude bromelain concentration of 50% was considered practically optimal, achieving significant caffeine reduction with manageable physicochemical changes. These findings highlight the potential of scalable, efficient green decaffeination to support a sustainable, low-caffeine Robusta coffee industry.Keywords: bromelain, enzymatic decaffeination, green chemistry, Robusta coffee, pineapple peel AbstrakKopi Robusta memiliki kadar kafein relatif tinggi sehingga konsumsinya perlu dibatasi karena berisiko menimbulkan gangguan kesehatan jika dikonsumsi berlebihan. Hal ini mendorong pengembangan teknologi dekafeinasi yang efektif, aman, dan berkelanjutan. Dekafeinasi enzimatik menggunakan ekstrak kasar bromelain dari kulit nanas berpotensi menjadi pendekatan green chemistry melalui pemanfaatan biokatalis alami dan limbah pertanian. Penelitian ini bertujuan menentukan konsentrasi optimal ekstrak kasar bromelain untuk menurunkan kadar kafein biji kopi Robusta serta mengevaluasi pengaruhnya terhadap kadar air, kadar abu, pH, dan tingkat kecerahan warna. Percobaan disusun menggunakan rancangan acak lengkap satu faktor dengan enam taraf konsentrasi bromelain (0–50%) dan tiga ulangan. Data dianalisis menggunakan analisis ragam dan uji lanjut Duncan multiple range test pada taraf signifikansi 0,05. Hasil menunjukkan peningkatan konsentrasi bromelain menurunkan kadar kafein secara konsisten dari 2,74% hingga sekitar 0,21% pada konsentrasi 5%. Nilai pH dan kecerahan warna menurun seiring peningkatan konsentrasi enzim. Kadar air meningkat namun tetap di bawah standar mutu nasional, sedangkan kadar abu menurun yang mengindikasikan pelindian mineral selama proses enzimatik. Konsentrasi ekstrak kasar bromelain 50% dinilai paling optimal secara praktis karena menghasilkan reduksi kafein signifikan dengan perubahan mutu fisikokimia yang masih dapat dikelola. Temuan ini menunjukkan potensi penerapan dekafeinasi hijau yang efisien siap ditingkatkan skalanya dan mendukung keberlanjutan industri kopi Robusta rendah kafein.Kata kunci: bromelain, dekafeinasi enzimatik, green chemistry, kopi Robusta, kulit nanas
Co-Authors Ahmad Ibrahim Roni Surya Hasibuan, Ahmad Ibrahim Roni Surya Ambarwati, Nabilla Prima Amelia Hasri Andry Kurniawan, Mhd Angga Pramana Angga Pramana, Angga Anggi Novriani Aprilia, Rita Arum Rovarti Ningsih Atika Zarefar Aulia Wildan Fazira Ayu Diana Baehaqi Darmawan, Genta Defri, Ifwarisan Desmelati Desmelati Dewi Fortuna Ayu Dewi, Yossie Kharisma Dewita Dewita Emil Salim Erpiani Siregar Febriana, Aulia Feby Rahayu Fortuna Ayu, Dewi Gilang Ramadhan Hamzah, Farida Hanum Hanum Hamzah, Farida Hasnah AR, Nur Hasnah, Nur Hendra Saputra Kurniawan, M Andry Kusyardi, Dwi Lestari, Suji M Andry Kurniawan Masruri, Niskan Walid Meisya Putri Meki Herlon Mhd Andri Kurniawan Mhd Andry Kurniawan Mhd Andry Kurniawan Mitrajati, Mitrajati Muhammad Fardhan Asghari Muhammad Zakiyul Fikri Mutia, Reiza Niskan Walid Masruri Nopiani, Yanti Novita, Dea Nur Hasnah Nur Hasnah AR Nur Suhada Nur Suhada, Nur Nurlailatul Fazhillah Pebriandi, Pebriandi Permana, Phinastika Rajawali Pradana, Muhammad Arya Pramana Angga Prendika, Wimpy Rahmadini Payla Juarsa Rahmadini Payla Juarsa Rahmayani, Irma Rahmayani, Shintya Rahmayuni Rahmayuni, Rahmayuni Raswen Efendi Reiza Mutia Resdati Rika Ampuh Hadiguna Rizki, Farehan Rossi, Evy Rozalia Rozalia Santhy Wisuda Sidauruk Siagian, Rini Nopika Sidauruk, Santhy W. Simarmata, Robinson Tua B Siregar, Rizky Febriansyah Sitindaon, Sintia Maria Magdalena Sitio, Novita Angelina Syahada, Melania Tari Kumala Sari USMAN PATO Vonny Setiaries Johan Vorensi, Vikky Wakaifah, Muskylatul Weldi Putra Widya Laila Wulandari, Aisyah Asrie Yelmira Zalfiatri Yuli Andriani Yusri, Jum’atri Zamratul Aini