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All Journal Jurnal Teknologi Industri Pertanian Jurnal Pangan dan Gizi METANA Teknobuga : Jurnal Teknologi Busana dan Boga Agrointek Jurnal Pangan dan Agroindustri Biology, Medicine, & Natural Product Chemistry Warta IHP (Warta Industri Hasil Pertanian) JITEK (Jurnal Ilmiah Teknosains) E-Dimas: Jurnal Pengabdian kepada Masyarakat Jurnal Ilmu Pangan dan Hasil Pertanian Panrita Abdi - Jurnal Pengabdian pada Masyarakat JST ( Jurnal Sains Terapan ) Indonesian Food and Nutrition Progress Agroindustrial Technology Journal Biosel: Biologi Science and Education MATRIK : Jurnal Manajemen, Teknik Informatika, dan Rekayasa Komputer Riau Journal of Empowerment Jurnal Kelautan dan Perikanan Terapan (JKPT) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jambura Journal of Chemistry Jurnal Teknologi Pertanian Andalas Jurnal Agritechno Journal of Food and Culinary Jurnal Pemberdayaan Masyarakat FoodTech: Jurnal Teknologi Pangan INTEGRITAS : Jurnal Pengabdian Pasundan Food Technology Journal (PFTJ) Jurnal Abdi Insani Food ScienTech Journal International Journal of Advance Tropical Food (IJATF) Jurnal Triton Community Empowerment Agrokompleks Jurnal Sains Boga Jurnal PkM (Pengabdian kepada Masyarakat) Jurnal Teknologi Pangan Jurnal Ilmiah Berkala: Sains dan Terapan Kimia Journal of Agri-Food Science and Technology (JAFoST) Mediagro Prosiding Seminar Nasional Mini Riset Mahasiswa Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Depik Jurnal Ilmu-Ilmu Perairan, Pesisir, dan Perikanan Journal of Innovative Food Technology and Agricultural Product Jurnal Inovasi Bahan Lokal dan Pemberdayaan Masyarakat Journal of Coffee and Sustainability
Iffah Muflihati, Iffah
Universitas PGRI Semarang
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Penggunaan Ekstrak Dari Tiga Jenis Daun Jati (Daun Jati Lokal, Daun Jati Super, dan Daun Jati Belanda) sebagai Pewarna Alami pada Sirup Syilwa Aulia Rizquna; Syifa Nur Maulida; Hannifah Hannifah; Ahmad Abdan Syakuron; Iffah Muflihati; Sari Suhendriani
JURNAL TRITON Vol 15 No 1 (2024): JURNAL TRITON
Publisher : Politeknik Pembangunan Pertanian Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47687/jt.v15i1.532

Abstract

Daun jati merupakan salah satu jenis tumbuhan yang dapat menghasilkan pewarna alami dan tumbuhan yang dianggap sebagai limbah karena pemanfaatannya yang masih kurang oleh masyarakat. Daun jati, dapat dijadikan sebagai pewarna alami dikarenakan adanya kandungan antosianin. Antosianin merupakan pigmen penghasil warna merah serta termasuk dalam senyawa turunan polifenol. Tujuan penelitian ini yaitu mengetahui dan mengkaji penambahan esktrak daun jati sebagai pewarna alami pada sirup. Daun jati diekstrak dengan menggunakan aquadest dan asam sitrat, dilakukan proses maserasi dan kemudian dipekatkan dengan menggunakan rotary evaporator. Hasil proses pemekatan ditambahkan gula dan dipanaskan sehingga menghasilkan sirup ekstrak daun jati. Analisis yang dilakukan yaitu pengukuran warna, pengukuran viskositas, pengukuran pH, pengukuran kadar gula, serta dilakukan uji sensoris. Intensitas kecerahan (lightness), daun jati belanda menghasilkan nilai lebih tinggi dibandingkan sirup dengan daun jati lainnya. Selanjutnya, sirup dengan ekstrak daun jati lokal menghasilkan tingkat kemerahan atau nilai a lebih tinggi dibandingkan dengan lainnya. Nilai b yang lebih tinggi, dihasilkan dari sirup dengan ekstrak daun jati belanda. Nilai viskositas sirup daun jati super menghasilkan nilai lebih tinggi dibandingkan dengan lainnya. Daun jati lokal memiliki intensitas warna yang lebih tinggi dibandingkan dengan jenis ketiganya. Sedangkan pada pengujian viskositas, pH, kadar gula daun jati super menghasilkan nilai yang lebih tinggi dibandingkan dengan daun jati lainnya.
PERLAKUAN PADA ROTI GANDUM UNTUK MENURUNKAN INDEKS GLIKEMIKNYA Muflihati, Iffah
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 1, No 2 (2017)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v1i2.2080

Abstract

Roti gandum umumnya memiliki nilai indeks glikemik yang tinggi sehingga sering digunakan sebagai sampel standar dalam penelitian yang kemudian dibandingkan dengan produk makanan lain yang diteliti. Beberapa inovasi telah dilakukan untuk menurunkan nilai indeks glikemik pada roti gandum. Review ini akan membahas treatment yang dilakukan untuk menghasilkan produk roti dengan indeks glikemik yang lebih rendah, berdasarkan penelitian yang pernah dilakukan.
Studi Pembuatan Nori Artifisial Daun Kelor dengan Variasi Penambahan Bahan Pengikat Widyastuti, Reza; Novita, Dewi; Nugroho, Muhamad Bayu; Muflihati, Iffah
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7728

Abstract

Nori is a traditional Japanese food made from thin sheets of Phorphyra sea algae. This study aims to determine the effect of binder in the form of agar, CMC and tapioca to the characteristics of artificial nori Moringa leaves. This study used a completely randomized design (CRD) with 3 variations of the binder used: tapioca flour, agar, and CMC with a concentration of 5%. The results of the analysis of the highest water content and ash content were the samples using CMC binder of 10.7067% and 17.2233%. The highest color analysis results on the use of CMC binder obtained the L value of 21.30, the value of a * = -4.26 and the value of b * = 57.33. The most preferred nori by panelists is nori with the addition of CMC.
Karakteristik Kerupuk Bawang Dengan Variasi Jenis Tepung Diniari, Azza; Khaqiqi, Taib; Chilmiati, Mely; Muflihati, Iffah
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 5, No 1 (2021)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v5i1.7899

Abstract

Kerupuk bawang merupakan makanan ringan (snack) yang terbuat dari tepung terigu dengan tambahan bawang putih sehingga memiliki rasa bawang putih, gurih, dan lezat. Tujuan dari penelitian ini untuk mengetahui pengaruh penggunaan jenis tepung terhadap kadar air dan uji organoleptik kerupuk bawang. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 3 perlakuan jenis tepung yang berbeda yaitu tepung singkong, tepung beras dan tepung ketan. Hasil penelitian menunjukkan rerata kadar air yaitu 2,14 – 2,17%. Uji deskriptif tertinggi adalah parameter gurih 3.80 perlakuan tepung singkong. Uji hedonik diperoleh kerupuk bawang yang paling disukai oleh panelis yaitu perlakuan tepung singkong.
CHARACTERISTICS OF NATA FROM CARICA (Carica Pubescens) EXTRACT WITH DIFFERENT CONCENTRATION OF ACETOBACTER XYLINUM AND FERMENTATION TIME Suryanti, Anik; Nurdyansyah, Fafa; Muliani Dwi Ujianti, Rizky; Muflihati, Iffah; Nurcholis, Mochamad
Jurnal Pangan dan Agroindustri Vol. 12 No. 1: January 2024
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2024.012.01.6

Abstract

Nata de carica is a product of the innovation of fermentation of carica fruit (Carica pubescens) with the use of Acetobacter xylinum as a culture. The objective of this study was to analyze the impact of Acetobacter xylinum starter concentrations and fermentation time on the physical characteristics (chewiness, color, thickness, yield), chemical (crude fiber content, water content) and organoleptic (descriptive test) of nata de carica. The experimental design was used factorial design with two factors, Acetobacter xylinum starter concentration (10%, 15% and 20%) and fermentation time (7 days and 14 days). The results showed that there was a relationship between thickness, yield, chewiness and crude fiber, the thicker the nata, the greater the yield, chewiness and crude fiber. The best results of nata de carica treatment was treatment with 20% Acetobacter xylinum concentration and 14 days of fermentation time with a thickness value of 6.29 mm, a yield value of 41.04%, a texture value (efficiency) of 521.27 g/mm, crude fiber value of 1.05%, a color value of L* 50.36, a value of a*-1.87, a b* -3.93 and water content of 98.86%. The results of the research can be concluded that the starter concentration and the fermentation time influence the physical and chemical properties of the nata de carica produced.
Estimating the Shelf Life of Yellow Pumpkin Instant Noodles Using the Arrhenius Model Approach in Different Packages : Pendugaan Umur Simpan Mi Instan Labu Kuning Menggunakan Pendekatan Model Arrhenius pada Kemasan yang Berbeda Chapib Jamaludin; Iffah Muflihati; Arief Rakhman Affandi; Fafa Nurdyansyah
Jurnal Pangan dan Agroindustri Vol. 13 No. 4 (2025): Oktober 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.04.3

Abstract

Abstract Gluten-free pumpkin instant noodles is one of the developments of pumpkin-based processed products. The purpose of this study was to determine the shelf life of pumpkin instant noodles using the Arrhenius model ASLT method in different packaging. The types of packaging used were Polypropylene, Aluminium Foil, and SOS (Self-Opening Sack) Paper, which were stored for 42 days at 25, 35, and 45℃ with chemical and sensory variables taken every 7 days. The results of shelf life estimation follow the key parameters of free fatty acid content with the Arrhenius equation ln k =-347.08x-2.5626 and activation energy value of 689.301 cal/mol as the smallest activation value in all treatments. The estimated shelf life at 25℃, packed using SOS (Self-Opening Sack) paper packaging, has the longest shelf life of 67 days. Meanwhile, the aluminium foil and polypropylene packaging were 65 days and 60 days, respectively. As the length of storage increases, the shelf life of the product will get shorter.   Abstrak Mi instan labu kuning bebas gluten merupakan salah satu pengembangan produk olahan berbasis labu kuning. Tujuan penelitian ini adalah untuk menentukan masa simpan mi instan labu kuning menggunakan metode ASLT model Arrhenius dalam kemasan berbeda. Jenis kemasan yang digunakan adalah Polypropylene, Alumunium Foil, dan Kertas SOS (Self Opening Sack) yang disimpan selama 42 hari pada suhu 25, 35, dan 45℃ dengan pengambilan variabel kimia dan sensori setiap 7 hari sekali. Hasil pendugaan umur simpan mengikuti parameter kunci kadar asam lemak bebas dengan persamaan Arrhenius ln k =-347,08x-2,5626 dan nilai Energi aktivasi 689,301 kal/mol sebagai nilai aktivasi terkecil pada semua perlakuan. Hasil pendugaan umur simpan pada suhu 25℃ yang dikemas menggunakan kemasan kertas SOS SOS (Self Opening Sack) memiliki umur simpan yang paling lama yaitu 67 hari. Sedangkan pada kemasan alumunium foil dan polypropilen berurutan adalah 65 hari dan 60 hari. Seiring bertambahnya lama penyimpanan umur simpan produk akan semakin pendek.
MODEL PEMBERDAYAAN KELOMPOK PENCUCIAN SARANG BURUNG WALET MELALUI TEKNOLOGI PRODUKSI DAN PEMASARAN ONLINE Hadi, Dwi Prastiyo; Sutrisno, Sutrisno; Muflihati, Iffah
Jurnal Abdi Insani Vol 11 No 3 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i3.1813

Abstract

Kalikayen village has 11 swallow nest washing groups, namely 1) Ibu Sulasih with 25 employees, 2) Ibu Suniati with 20 employees, 3) Ibu Nita with 15 employees, 4) Ibu Wikomsiatun with 20 employees, 5) Ibu Mutrikah with 20 employees, 6) Mrs. Sriyatun with 20 employees, 7) Mrs. Ramija with 13 employees, 8) Mrs. Maerokah with 19 employees, 9) Mrs. Rosidah with 15 employees, 10) Mrs. Mais with 9 employees, 11) Mrs. Rubiyanti with 17 employees. The 11 groups have problems, namely 1) they are still individuals and on their own, there is no good production management and financial management, they are confused about accessing capital to banking institutions, and they have not utilized online marketing. The aim of this service is to increase the community income of the swallow's nest washing group in Kalikayen village, Semarang Regency by increasing product quality and quantity in swallow's nest washing, increasing working capital obtained from government access or competent banking, and increasing business networks with the community. partners and the existence of an online shop. The method of this activity is empowerment, namely there are stages of activities in implementing PKM. These stages are as follows; (1) Socialization of PKM activity programs; (2) formation of partner organizational structures; (3) development of production management and financial administration; (4) Workshop on methods for accessing capital from Government and Private Agencies; (5) Swallow's Nest Processing Workshop; (6) Online marketing training; and (7) Evaluating the results of the activities of the PKM swallow nest washing group in Kalikayen village, Semarang Regency. The results of service activities are (1) the community understands and supports the PKM activity program; (2) the formation of an association for swallow nest washing groups; (3) there is an increase in swallow nest production and bookkeeping administration (4) there is cooperation with banks in capital both individually and in groups (5) there is an increase in the quality of swallow nests in accordance with export standards, namely 90%, (6) there is an online shop in market place tokopedia, bukalapak, sopee. The conclusion is that by empowering the swallow nest washing group, the income of the swallow nest washing group in Kalikayen village, Semarang Regency increased by 40%, followed by an increase in product quality and quantity in swallow nest washing, increased working capital obtained from government access. or competent banking, and increasing business networks with partners and the existence of online stores
Co-Authors Adinda Alifya Puspita Adryananda Nekstaria Affandi, Arief Rahman Afif Kholifah Ahmad Abdan Syakuron Ahmad Syifa'ul Qulub Akhmad Faried Yusuf Akhmad Mutohhar Aliyatur Rofiah, Aliyatur Alpin Hidayatulloh Alpin Hidayatulloh Hidayatulloh Amanda Panjaitan1, Dea Andre Geza H Anggarini, Dola Mareta Angger Mas Rizki Kusuma Anggraeni, Cerly Nurlita Anggun Desiana Sofa Annajah, Abdillah Fathan Generus Arief Rakhman Affandi Arinda Dwi Safitri Arinta Nisrina Hastri Aviana, Devi Nurul Aziz Prabowo Azura, Carisa Zahra Bambang Supriyadi Burhanuddin, Aan Chapib Jamaludin Chilmiati, Mely Cholidah, Nungky Rahmawati Dani Satrio Wicaksono Dani Satrio Wicaksono Deby Andrianty Deni Aji Saputra Desi Sekar Utami dewi novita Dewi Wulandari Dian Asmaranty Difa Nafisatur Roshifa Dina Ariani, Dina Dini Noviantikasari Diniari, Azza Djagal Wiseso Marseno Dwi Prastiyo Hadi, Dwi Prastiyo Dwi Ujianti, Rizky Muliani Dzatul Kahfi Salim Mughofar Elian Sanjaya Elly Masliha Endang Is Retnowati Enny Purwati Nurlaili Erwin Setiawan, Erwin Eva Elysa Oktaviya Eva Elysa Oktaviys Fafa Nurdyansyah Fafa Nurdyansyah fafa nurdyansyah, fafa Fajriah Normawati, Zul’aidatul Fardhani, Zidan Arief Farid Jabbar Al Alif Fatwa Dewangga Saud Ferdiansyah, Mokhamad Khoiron Finda Evita Marviana Fitriyana, Vicha Hannifah Hannifah Haryanto Adhiwono, Enrico Valent Hasanah, Nadlifatul Hayati, Rihma Nur Hidayah, Isti Nurul Hikmawati, Septiani Nurul Ika Widyaningrum Indah Sari Indrani, Retno Ingsan, Roies Nur Isti Nurul Hidayah Jamaludin, Chapib Khaqiqi, Taib Khasanah, Mulidati Mutya Khusnul Fajriyah Lasmini Yati Lestari, Ayu Wiji Lestari, Eri Yuni Listiana Pratiwi Lukman Anugrah Agung Lustika Eva Lusiana M. Hilmy Ammar M. Khoiron Ferdiansyah Mahar Maligan, Jaya Mariska, Nurul Putri Maulida Pangesti Maulida, Syifa Nur Mega Novita Mega Novita Mei Sulistyoningsih Meilia Wulandari Mirratunnisya Mirratunnisya Mochamad Nurcholis Mudzanatun Mudzanatun Mughofar, Dzatul Kahfi Muliani Dwi Ujianti, Rizky Muliani, Rizky Mulidavi Mutya Rochmah Muzakki, Tsaqif Nadlifatul Hasanah Nadlifatul Hasanah Nayla Maghfiroh Amalia Nayla Maghfiroh Amalia Nekstaria, Adryananda Nike Poppy Purwatti Niko Kurniawan Nofitasari, Shindi Noora Qotrun Nada, Noora Qotrun Nova Ellya Widiyati Novikasari, Nur Annisa Metya Nugroho, Muhamad Bayu Nur Annisa Metya Novikasari Nur Khikmah Nur Khikmah, Nur Nur Kholifah Nur Laila, Eka Oktaria, Taskiya Sindy Paramita, Diva Julia Pitaloka, Amanda Puspita Prisma Indah Adinda Putri Putri Fara Dilla Qulub, Ahmad Syifa'ul Ragil Ulfa Mariana Ratih Lido Prameswari Relita Indar Hapsari Reni Rakhmawati Repka Natalia Repka Natalia Retnowati, Endang Is Ria Ulfiasari Rita Dewi Kristiana Rita Dewi Kristiana Rizky Muliani Dwi Ujianti Rizky Muliani Dwi Ujianti Rizky Mulyani Dwi Ujianti Robiul Tsania Rohmah, Isyqi Aulia Rosyanawati, Michelle Sa'adah, Khoirus Saputra, Ardi Lesmana Sari Suhendri Sari Suhendriani Sari Suhendriani Septiyani , Lailatus Sa’diyah Setianingsih, Annisa Setianingsih, Siti Nurlaela Shintiya Diyah Ayu Mayang Sari Silvia Dwi Suryani Siti Mukhoiyaroh Siti Nur Kholishoh Sopiyan Amir Sri Indah Hati Suhendri Suhendri Suryanti, Anik Susanti, Alifah Dwi Sutrisno, Sutrisno Syifa Nur Maulida Syilwa Aulia Rizquna Tala Desicha Amalia Mukmina Taufik Nor Hidayat Tiaraning Pitaloka Dewi Ujianti, Rizky Muliani Dwi Umar Hafidz Asy?óÔé¼Ôäóari Hasbullah Umiyati, Rini Utami, Febe Celia Roseva Visca Claudi Erezka Wafa, Alfan Najihil Wati, Anita Kurnia Wicaksono, Dani Satrio Widyastuti, Reza Yudi Pranoto Zahra Fidela Zenny Zanuba Arifah Zidan Arief Fardhani