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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal AGROTEKNOLOGI JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Teknologi & Industri Hasil Pertanian Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Pengabdian Masyarakat Indonesia ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Food Scientia: Journal of Food Science and Technology Jurnal Kolaboratif Sains Jurnal Ilmiah Pengabdian dan Inovasi Jurnal Teknologi dan Mutu Pangan Biofoodtech : Journal of Bioenergy and Food Technology Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal
Putri, Destiana Adinda
Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Bumigora
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Evaluasi profil sensori produk sate Rembiga menggunakan metode flash profile dan rate-all-that-apply (RATA) [Sensory profile evaluation of Rembiga satay using flash profile and rate all that apply (RATA) method] Arzani, Lalu Danu Prima; Putri, Destiana Adinda; Salsabilah, Aziza; Ulpiana, Mia
Jurnal Teknologi & Industri Hasil Pertanian Vol 29, No 1 (2024): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v29i1.65-74

Abstract

Rembiga satay is an indigenous processed beef product from West Nusa Tenggara. It undergoes marination with distinctive spices before grilling, contributing to its unique flavor profile. The product's specialty lies in its sensory attributes, distinctly reflecting the characteristic traits of the Lombok region, making it irreplaceable by comparable products from other regions. This study's objective was to thoroughly examine the sensory profile attributes of Rembiga satay using Quantitative Descriptive Analysis. Two methods, namely Rate All That Apply and Flash Profile, were employed for this evaluation. The research involved the engagement of 100 consumer panelists assigned to evaluate the sensory characteristics of four different Rembiga satay products, considering aspects such as taste, aroma, flavor, and texture. Results from the Flash Profile and Rate All That Apply methods consistently indicated that panelists discerned analogous sensory attributes in Rembiga satay. Specifically, Rembiga satay Ririn showed a sensory profile characterized by grilled meat flavor, Rembiga satay Lomboku featured grilled meat flavor, grilled meat aroma, and smoky aroma, and Rembiga satay Napisah presented attributes such as fibrous texture, sweetness, juiciness, spicy aroma, and meat flavor. Meanwhile, Rembiga satay Sinasih exhibited a sensory profile inclusive of umami, chili spiciness, black pepper spiciness, smoky flavor, grilled meat aroma, and chewiness
Pengaruh Perbedaan Jenis Pemanis dan Bahan Baku Terhadap Karakteristik dari Sirup Nanas Adhamatika, Adhima; Putri, Destiana Adinda
Food Scientia : Journal of Food Science and Technology Vol 3 No 2 (2023): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v3i2.6470.2023

Abstract

One of the processed products from pineapple is syrup. However, the use of natural ingredients such as fruit in processing syrup has weaknesses, both in terms of changes in color, taste, aroma and appearance. Therefore, when making pineapple syrup, flavorings are often used. The aim of this research is to increase the use of pineapple fruit and determine the differences in the quality of pineapple syrup produced with different types of sweeteners and types of ingredients in making pineapple syrup. The method used was a Randomized Block Factorial Design with 2 factors, namely the type of sweetener (sucrose, sucrose and glucose syrup) and the type of ingredient (pineapple flesh, pineapple synthetic flavors). The results showed that differences in the type of sweetener and type of ingredients had a significant effect on color (L*, a*, b*), viscosity, pH, total dissolved solids, water content, vitamin C and total acids, and sensory attributes (color, aroma, taste, and texture). The best treatment was obtained in the SG1 formulation using sucrose and glucose syrup sweetener and pineapple flesh. The quality characteristics of of this syrup are that it has an L* value 36.44; a* 24.21; b* 50.45; viscosity 94.89 cP; pH 4.53; TPT 33.66 ºBrix; water content 55.52%; vitamin C 7.25 mg/100g; total acid 4.05%; aroma 4.20; color 3.80; taste 4.20; and texture 4.33. This formulation can be developed into alternative use of the pineapple commodity that has a functional value.
Penerapan Teknologi Tepat Guna untuk Kemandirian Ekonomi dan Pengembangan Desa Kreatif di Desa Selelos, Lombok Utara Putri, Destiana Adinda; Hammad, Rifqi; Komalasari, Husnita; Sukmawaty, Sukmawaty; Putra, Guyup Mahardhian Dwi; Dakwah, Muhammad Mujahid
Jurnal Pengabdian Masyarakat Indonesia Vol 4 No 6 (2024): JPMI - Desember 2024
Publisher : CV Infinite Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52436/1.jpmi.3186

Abstract

Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan kualitas biji kopi dan nilai jual kopi di Desa Selelos, Lombok Utara, melalui penerapan teknologi tepat guna. Fokus utama dari program ini adalah penerapan alat pengering yang efisien dan alat pengolahan kopi untuk meningkatkan kualitas biji kopi serta efisiensi proses pengolahan. Selain itu, pengembangan sistem informasi berbasis pemetaan wilayah wisata, hasil bumi, dan kelompok tani bertujuan untuk memperbaiki strategi pemasaran dan memperluas akses pasar bagi produk kopi. Program ini dimulai dengan analisis situasi, dilanjutkan dengan sosialisasi, pelatihan, penerapan teknologi, pendampingan, dan diakhiri dengan evaluasi. Hasil kegiatan menunjukkan adanya peningkatan signifikan dalam kualitas biji kopi dan efisiensi proses pengolahan, yang berimbas pada peningkatan nilai jual produk kopi. Sistem informasi yang diterapkan mempermudah pemetaan wilayah perkebunan serta manajemen pemasaran, memberikan dampak positif terhadap pemasaran produk kopi. Program ini juga berhasil meningkatkan kesejahteraan petani kopi dengan meningkatkan pendapatan mereka, serta memperkuat kapasitas kelompok tani dalam mengelola hasil bumi secara lebih efektif dan berkelanjutan. Secara keseluruhan, kegiatan ini memberikan kontribusi positif terhadap perekonomian desa dan memperkuat daya saing produk kopi di pasar yang lebih luas.
Optimization of antioxidant activity and characterization of probiotic cascara beverage fermented using water kefir grain [Optimasi aktivitas antioksidan dan karakterisasi minuman probiotik cascara hasil fermentasi menggunakan bibit kefir air] Putri, Destiana Adinda; Nalurita, Indah; Heldiyanti, Rina; Zulkarnaen, Zulkarnaen
Jurnal Teknologi & Industri Hasil Pertanian Vol 29, No 2 (2024): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v29i2.109-121

Abstract

Cascara is a beverage derived from dried coffee cherry pulp, known to have good functional value but with a short shelf life. Fermentation is a technique that can enhance cascara beverages' shelf life and quality and their functional value due to the presence of probiotics and increased antioxidant compounds. The study aimed to optimize the fermentation conditions of cascara tea with water kefir seeds to improve the microbiota content of Lactobacillus sp, Bifidobacterium sp, and Saccharomyces cerevisiae and the antioxidant activity of the beverage. The method in this study used Response Surface Methodology (RSM) with a design selection of Central Composite Design (CCD), using two independent variables, namely fermentation time (X1) and Grain Concentration (X2), with a response of antioxidant activity (%). The findings indicated that a fermentation period of 48 hours and a grain concentration of 8.58% resulted in a probiotic drink exhibiting the maximum antioxidant activity of 65.53%. This optimum treatment resulted in a drink with IC50 antioxidant activity of 173.66 ppm, total phenol 477.24 mg GAE/mL, brightness value (L*) 30.69, redness (a*) 14.06, yellowness (b*) 29.57, pH 3.57, TPT 8.80 (ᵒBrix), viscosity 1.62 mPa.s, total LAB 8.54 log CFU/ml, and total yeast & mold 10.93  log CFU/ml.
Evaluasi Sensori Kaldu Cair dari Limbah Tulang Ayam dengan Penambahan Lemak Ayam Menggunakan Presto Herliana, Fitri; Putri, Destiana Adinda
Jurnal Teknologi dan Mutu Pangan Vol 3 No 2 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v3i2.4757

Abstract

Chicken bone by-product is one of the product waste generated from the chicken processing industry, which is often considered as a worthless waste. However, chicken bones contain various important nutrients such as protein, calcium, and collagen. So that chicken bones can be utilized to become chicken bone broth. The addition of chicken fat to chicken bone broth is expected to affect the color, aroma, taste, and viscosity of chicken bone broth. This study aims to determine the composition of chicken bone broth that is preferred and accepted by many people.The method used in this research is Factorial Randomized Complete Design (CRD) with the first factor is the addition of fat to the broth boiling with 0%, 5%, and 10% fat concentration, the second factor is the length of boiling time, namely 30 minutes and 60 minutes with 3 repetitions, so there are 6 treatments, namely A1B1 = 0% fat:time 30 minutes, A1B2 = 0% fat: time 60 minutes, A2B1 = 5% fat: time 30 minutes, A2B2 = 5% fat: time 60 minutes, A3B1 = 10% fat: time 30 minutes, A3B2 = 10% fat: time 60 minutes. The results shows that the more fat added in the boiling process, the more favorable it is and the longer the boiling process, the more favorable it will be. So the process of adding fat and the length of boiling affect the level of liking in the aspects of aroma, color, taste, and viscosity of chicken bone broth. This research is expected to contribute to the development of sustainable waste treatment technology, as well as increase awareness of the importance of waste utilization in the food industry.
Identifikasi Profil Komponen Volatil dan Sensori Cascara Arabika dan Robusta Asal Nusa Tenggara Barat, Indonesia: Profile Identification of The Volatile Components and Sensory of Cascara Arabica and Robusta from West Nusa Tenggara, Indonesia Nalurita, Indah; Arzani, Lalu Danu Prima; Putri, Destiana Adinda
JURNAL AGROTEKNOLOGI Vol. 18 No. 2 (2024)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v18i2.46651

Abstract

High coffee production is followed by a significant amount of coffee husk waste. However, the processing of coffee husk waste has not been fully optimized due to the lack of information regarding the unique characteristics of cascara from West Nusa Tenggara (NTB), Indonesia. The volatile components present in cascara can be measured and used as sensory threshold indicators. Therefore, this study aimed to identify the volatile and sensory components and determine the distinctive aroma and taste characteristics of cascara from arabica and robusta coffee. The research used a completely randomized design with GC-MS analysis and rate all that apply (RATA) sensory evaluation. The results showed that arabica var. Rinjani cascara contains the most dominant compounds, including caffeine (22.37% retention area) and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (13.32% retention area). Robusta var. Rinjani cascara is dominated by caffeine (14.71% retention area) and quinic acid (13.92% retention area). Arabica var. Tambora cascara contains caffeine (40.82% retention area) and quinic acid (11.67% retention area), while robusta var. Tambora cascara has quinic acid (29.74% retention area) and mome inostol (22.98% retention area) as the most dominant compounds. Based on sensory profiles, arabica var. Rinjani cascara has a fruity, earthly, and green aroma with sour, sweet, and bitter flavors. Arabica var. Tambora cascara has a similar aroma with a sour, sweet, and bitter taste. Robusta var. Rinjani cascara features a floral, fruity, earthly, and green aroma with a similar taste. Meanwhile, robusta var. Tambora cascara has an earthly and green aroma with a bitter, sour taste. The RATA taste intensity test showed that robusta var. Rinjani cascara was sweeter than robusta var. Tambora. The sweet taste of cascara enhances its hedonic value, making it more preferred by panelists. This study provides the valuable sensory profile insights of cascara from NTB and references for developing value-added food products.Keywords: cascara, GC-MS, hedonic, RATA
Edukasi Mengenai GUT Microbiota dan Peran Probiotik terhadap Kesehatan Saluran Cerna pada Anak Gizi Kurang Komalasari, Husnita; Prima Arzani, Lalu Danu; Heldiyanti, Rina; Adinda Putri, Destiana; Nizhar Naufali, Muhammad; Hidayah, Nurul
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 1 No. 1 (2022): Jurnal Ilmiah Pengabdian dan Inovasi (September)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (778.746 KB) | DOI: 10.57248/jilpi.v1i1.3

Abstract

East Lombok is one of the districts in the province of West Nusa Tenggara which still has a high number of children with undernutrition. Undernutrition is a condition in which the body does not get adequate nutritional intake for growth, development and maintaining health. The purpose of this community service activity is to provide knowledge to the community and students about the gut microbiota and the role of probiotics on gastrointestinal health in malnourished children. The method of this activity is counseling and filling out questionnaires before and after counseling. Based on the results of the questionnaire, it was found that there was an increase in the knowledge of the counseling participants, namely 100% of the participants knew the benefits of balanced nutrition in children; the definition of stunting, undernutrition and malnutrition; the effect of good nutrition on development and growth; undernutrition causes children to experience developmental disorders, reduced levels of intelligence and academic achievement; and probiotics and the role of probiotics for gastrointestinal health. However, only 47% of participants were able to answer foods that were included in the 4 healthy 5 perfect foods. So we conclude that the target of this community service activity already understands the socialization material presented.
Pendampingan Pembuatan NIB untuk Kelegalitasan Usaha UMK Syahrini Snack di Lombok Tengah melalui OSS Komalasari, Husnita; rosikhu, muhammad; adinda putri, destiana; nalurita, indah; saufika hakim maharani, andika ellena; cahyadi, irwan
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 1 No. 3 (2023): Jurnal Ilmiah Pengabdian dan Inovasi (Maret)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (742.369 KB) | DOI: 10.57248/jilpi.v1i3.88

Abstract

NIB is a business identity number, both individuals, business entities, and legal entities issued by OSS system. NIB can be created by new or existing business actors. The Community Service Program (PKM) is implemented at UMK Syahrini Snack located in Sintung Village, Pringgarata District, Central Lombok Regency. The purpose of this activity is to increase public knowledge regarding the importance of NIB for Small Micro Enterprises (UMK) and obtain an NIB certificate. The learning method used in this activity is the lecture method, discussion and work instruction exercises. The results of this activity were an increase in participants' knowledge of socialization materials including business legality, introduction of NIB and OSS, the importance of a business having an NIB, the benefits of an NIB, the requirements and methods for making an NIB and the steps for making an NIB through OSS. Apart from that, the main objective of this activity was to issue the NIB certificate for Small Micro Enterprises (UMK) Syahrini snacks.
Pendampingan Sertifikasi Halal pada Produk Kopi Khas Lombok di PT Beriuk Pacu Jaya Putri, Destiana Adinda; Maharani, Andika Ellena Saufika Hakim; Meikapasa, Ni Wayan Putu; Arzani, Lalu Danu Prima; Naufali, Muhammad Nizhar; Adhamatika, Adhima
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 1 No. 4 (2023): Jurnal Ilmiah Pengabdian dan Inovasi (Juni)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v1i4.124

Abstract

Halal certification is an effort to protect consumers from consuming non-halal food by providing halal labels on packaging of product. The halal label is one of the requirement that influences decision making by consumers who want to buy the food products especially in Indonesia, one of the country with a high Muslim population. The Community Service Program (PKM) is implemented at coffee processing business actors with the trademark D'Bajangs produced by PT. Beruk Pacu Jaya located in Central Lombok.  The purpose of this activity is to increase the knowledge regarding the importance of Halal Certificatio for Small Micro Enterprise (UMK) and obtain the Halal Certificate. The method used in this activity is the lecture method, discussion and work instruction exercises. The results of this activity were increasing knowledge of the halal quality assurance system and understanding that halal certification is very important for its products. So that public trust in UMK products increases thereby increasing sales. As well as overseeing UMKM PT. Beriuk Pacu Jaya to obtain halal certification for typical Lombok coffee products with the trademark D'Bajangs in the SEHATI22 program initiated by BPJPH.
Sosialisasi Pembuatan Nomor Induk Berusaha (NIB) sebagai Dokumen Awal Sertifikasi Halal bagi UMKM Nalurita, Indah; Pravitri, Kartika Gemma; Karni, Ine; Putri, Destiana Adinda; Awaliyah, Mia
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 2 No. 2 (2023): Jurnal Ilmiah Pengabdian dan Inovasi (Desember)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v2i2.310

Abstract

The perception of Small and Medium Enterprise (UMKM) regarding the complexity of processing the files required for Business Identification Numbers (NIB) and halal certification is a factor in the low enthusiasm of UMKM members in processing these permits. The percentage of UMKM members in Narmada who have NIB permits is 40%, while the percentage of UMKM members who have halal certificates is only 2%. The method of service activities using socialization and discussion is considered quite appropriate for exploring the problems experienced by UMKM, so that they can obtain effective solutions. The socialization activity for making NIB as the initial document for halal certification for UMKM in Narmada is important to carry out as an effort to help simplify the processing of product licensing for UMKM.
Co-Authors Adhamatika, Adhima Ahmad Rudi Arianto Aziza Salsabilah Cahyadi, Irwan Darasinta Arlina, Gehtin Devy Ulandari Erni Sofia Murtini Fuad Sauqi Isnain Guyup Mahardhian Dwi Putra Hammad, Rifqi Heldiyanti, Rina Herliana, Fitri Husnita Komalasari Indah Nalurita Ine Karni Kartika Gemma Pravitri Komalasari, Zulkarnaen Lalu Danu Prima Arzani Maharani, Andika Ellena Saufika Hakim Mia Ulpiana Muhammad Mujahid Dakwah Muhammad Nizhar Naufali Muhammad Rosikhu Nizhar Naufali, Muhammad Nurul Hidayah NURUL HIDAYAH PUTU MEIKAPASA, NI WAYAN Riezka Zuhriatika Rasyda Salsabilah, Aziza saufika hakim maharani, andika ellena Sukmawaty Sukmawaty, Sukmawaty Ulpiana, Mia Yunita, Lina Zulkarnaen Zulkarnaen