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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 Agro Bali: Agricultural Journal 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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Penguatan Peran Kader Posyandu Dalam Penanganan Kasus Stunting Melalui Edukasi dan Pelatihan PMT Berbasis Sinbiotik Komalasari, Husnita; Yunita, Lina; Adinda Putri, Destiana; Komalasari, Zulkarnaen; Darasinta Arlina, Gehtin
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 6 No. 2 (2025): Jurnal Pengabdian kepada Masyarakat Nusantara Edisi April - Juni
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v6i2.5304

Abstract

Malnutrition is a category of disease that includes malnutrition, obesity or excess body weight and micronutrient deficiencies. Indonesia, especially Sintung village has a high percentage of malnutrition sufferers, especially malnutrition or stunting. In order to reduce the number of stunting sufferers and support the government's program, namely zero stunting, to realize an “Indonesia Emas 2045”, Community Service (PKM) activities are needed which aim to increase the role of posyandu cadres in dealing with stunting in Sintung village. The steps taken include conducting outreach and training regarding the knowledge of posyandu cadres and mothers of toddlers regarding stunting, probiotics and prebiotics as well as making synbiotic-based PMT, namely cookies and yoghurt, using lecture, discussion and work practice methods. To measure the success of the activity, pre and post-test questionnaires were filled out. The results showed that there was an increase in participants' knowledge regarding stunting, probiotics and prebiotics as well as how to make synbiotic-based PMT in the form of yoghurt and cookies according to the material presented by the resource person.
Evaluasi Sensori Kaldu Cair dari Limbah Tulang Ayam dengan Penambahan Lemak Ayam Menggunakan Presto: Sensory Evaluation Of Liquid Broth from Chicken Bone Waste with Added Chicken Fat Using 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.
Changes in Chemical Profile and Bioactive Potential of Cascara Water Kefir Probiotic Beverage During Fermentation Putri, Destiana Adinda; Nalurita, Indah; Pereira, Agostinho Ximenes
Agro Bali : Agricultural Journal Vol 8, No 1 (2025)
Publisher : Universitas Panji Sakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37637/ab.v8i1.2178

Abstract

The global demand for functional food products is on the rise, with probiotic beverages, including water kefir and kombucha, emerging as the preferred options among consumers. Water kefir is produced through the fermentation of sugar-based solutions by water kefir grains and contains an extensive variety of probiotic microorganisms. Cascara, also known as coffee skin, has been recognized as a viable raw material for functional beverages that possess high antioxidant content. Nonetheless, a comprehensive understanding of the alterations in chemical compounds within cascara during the fermentation process remains insufficient, especially regarding the development of water kefir probiotic beverages. This study aims to identify changes in chemical profiles that occur during fermentation of cascara-based water kefir. The research was conducted using a completely randomized design (CRD) method with fermentation times of 0, 24, 48, and 72 hours. The results showed significant increases in total acidity, with lactic acid rising from 2.25% to 8.10% and acetic acid from 1.50% to 5.40%, which correlated with a decrease in pH. Total phenolic content increased from 366.70 mg/L to 514.91 mg/L, while flavonoid content decreased from 703.12 mg/L to 265.62 mg/L. Additionally, tannin and caffeine contents increased significantly during fermentation, on the other hand the sugar content decreased over time. These findings suggest that fermentation enhances the bioactive potential of cascara-based water kefir, improving its antioxidant capacity while altering its flavor and chemical composition. This research contributes to the understanding of cascara's potential for probiotic beverages, providing valuable insights for the development of functional beverages. The suggestion for further research is the need to identify the bioactive effect of cascara water kefir beverages products on health benefit.
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
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.
Peningkatan Kualitas Layanan Posyandu Desa Sintung Melalui Perbaikan Alat Ukur Perkembangan Balita dan Bayi: Improving the Quality of Posyandu Services in Sintung Village Through the Improvement of Toddler and Infant Growth Measurement Tools Putri, Destiana Adinda; Komalasari, Husnita; Yunita, Lina; Abdilla, Anna
Jurnal Kolaboratif Sains Vol. 8 No. 12: Desember 2025
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v8i12.9612

Abstract

Posyandu merupakan salah satu layanan kesehatan berbasis masyarakat yang dituntut mampu menyediakan data tumbuh kembang yang akurat. Hanya saja ketersediaan alat ukur yang terstandarisasi masih menjadi kendala di beberapa daerah. Program pengabdian kepada masyarakat ini bertujuan untuk meningkatkan kualitas layanan Posyandu di Desa Sintung melalui penyediaan alat ukur antropometri yang memadai dan sesuai kebutuhan. Kegiatan dilakukan melalui tiga tahapan utama. Tahap pertama adalah asesmen kondisi alat, yaitu identifikasi kelayakan timbangan, alat ukur panjang atau tinggi badan, pengukur lingkar kepala, serta perangkat antropometri lain yang tersedia di setiap pos. Tahap kedua adalah pengadaan dan perbaikan alat ukur digital yang sesuai standar. Tahap ketiga mencakup pelatihan dan pendampingan teknis, mulai dari demonstrasi penggunaan alat, praktik pengukuran secara langsung, hingga simulasi pencatatan data perkembangan anak. Hasil pelaksanaan menunjukkan adanya peningkatan signifikan pada mutu layanan posyandu. Alat ukur yang tersedia kini sesuai jumlah pos sehingga proses pelayanan menjadi lebih cepat dan tidak menimbulkan antrean panjang. Kepuasan masyarakat meningkat seiring tersedianya sarana yang akurat, bersih, dan mudah digunakan. Selain itu, kualitas data pertumbuhan balita menjadi lebih konsisten dan valid sehingga mendukung pengambilan keputusan kesehatan di tingkat desa. Program ini membuktikan bahwa kombinasi antara penyediaan alat yang tepat dan peningkatan kapasitas kader mampu memperkuat layanan kesehatan dasar berbasis masyarakat.
Karakteristik Fisik Gelatin dari Kulit Ikan Nila (Oreochromis niloticus) Hasil Ekstraksi Menggunakan Asam Organik: The Physical Characteristics of Nile Tilapia (Oreochromis niloticus) Fish Skin Gelatin Extracted Organic Acids Pravitri, Kartika Gemma; Meikapasa, Ni Wayan Putu; Putri, Destiana Adinda
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan: In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.4797

Abstract

Tilapia skin contains high levels of collagen, making it a suitable raw material for gelatin production. To convert collagen into gelatin, pretreatment is required by soaking the skin in an acid solution. The objective of this study was to determine the physical characteristics of gelatin from tilapia skin using organic acids (lactic acid and acetic acid) and different extraction temperatures (60°C and 70°C). This study used a completely randomized factorial design with treatments using acetic acid at an extraction temperature of 60°C, acetic acid at an extraction temperature of 70°C, lactic acid at an extraction temperature of 60°C, and lactic acid at an extraction temperature of 70°C. The results showed that the best results were obtained from the treatment of lactic acid with an extraction temperature of 70°C, with a yield of 15.69% and a viscosity of 4.1 cPs. Meanwhile, the gel strength ranged from 4.17 to 4.34 gBloom, which means that this tilapia gelatin cannot yet form a gel. As for the color parameter, the highest brightness level was obtained in the lactic acid treatment with an extraction temperature of 60°C. This study concludes that the use of acetic acid and lactic acid, as well as different extraction temperatures, can increase the yield, viscosity, and color intensity of gelatin. Therefore, this study is expected to serve as the basis for the development of a more efficient and environmentally friendly extraction method.
Analisis Kualitas Gizi MP-ASI Instan Berbasis Gembili dengan Fortifikasi Tepung Daun Kelor, Ikan Teri dan Telur Puyuh: Nutritional Quality of Gembili-Based Instant Complementary Food Fortified with Moringa Flour, Anchovy, and Quail Egg Putri, Destiana Adinda; Winarti, Sri; Abdilla, Anna; Yusuf, Aulia Islamiati; Wardianto, Muhammad Rosyid; Lukitasari, Candra Ayu Devi
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan: In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5926

Abstract

Stunting remains a chronic nutritional problem in Indonesia, highlighting the need to develop complementary foods (MP-ASI) based on local food resources. Gembili tubers are a potential source of carbohydrates and inulin, moringa leaves are rich in vitamins and minerals, and quail eggs provide a high-quality source of animal protein. This study aimed to develop and evaluate instant MP-ASI powder formulated from gembili flour enriched with moringa leaf flour and quail eggs, processed using the foam mat drying method. A factorial Completely Randomized Design was applied with two factors: moringa flour proportions (15%, 20%, 25%) and quail egg proportions (75%, 80%, 85%). Results showed significant effects (p≤0.05) and interactions between factors on moisture and carbohydrate levels. Moisture ranged from 2.18–6.56%, with the highest found in the 25% moringa and 85% quail egg combination. Protein content increased with both ingredients, and all formulations met national MP-ASI standards. Ash content decreased as moisture increased. Quail eggs significantly affected fat content, whereas moringa flour did not. Carbohydrates ranged from 59.72–71.92% and decreased as non-carbohydrate components increased. These findings suggest that this formulation has strong potential as a locally sourced complementary food to support stunting prevention.
Karakteristik Sensori Cascara Arabika dan Robusta Asal Nusa Tenggara Barat Menggunakan Metode Rate-All-That-Apply dan Product Characterization: Sensory Characteristics of Arabica and Robusta Cascara from West Nusa Tenggara Using the Rate-All-That-Apply Method and Product Characterization Arzani, Lalu Danu Prima; Nalurita, Indah; Putri, Destiana Adinda
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan: In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5941

Abstract

Cascara, a by-product of coffee processing, can be developed into value-added products and possesses unique sensory characteristics. However, quantitative studies on cascara’s sensory attributes remain limited. This study aimed to map the sensory characteristics of Arabica and Robusta cascara from various locations in West Nusa Tenggara (NTB) using the Rate All That Apply (RATA) method and the Product Characterization (PC) method. Sensory attribute descriptors were established through Focus Group Discussion with trained panelists, followed by consumer testing of eight attributes with 100 participants. The RATA results indicated that Robusta cascara from the Rinjani and Tambora varieties exhibited a high intensity of sour taste, Arabica cascara from the Tambora variety showed strong bitterness, while Arabica cascara from the Rinjani variety showed strong sweetness along with green and earthy aromas. Product Characterization (PC) analysis confirmed that the sensory profile of Arabica cascara from the Rinjani variety was dominated by sweetness and green aroma, whereas Arabica Tambora emphasized bitter and earthy notes. Robusta Rinjani cascara tended to be balanced without extreme attributes, in contrast to Robusta Tambora, which was more acidic and dry. The integration of RATA and PC methods has proven effectiv for comprehensively and systematically mapping the sensory profile differentiation of cascara.
Co-Authors Abdilla, Anna 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 Lukitasari, Candra Ayu Devi Maharani, Andika Ellena Saufika Hakim Mia Ulpiana Muhammad Mujahid Dakwah Muhammad Nizhar Naufali Muhammad Rosikhu Nizhar Naufali, Muhammad NURUL HIDAYAH Nurul Hidayah Pereira, Agostinho Ximenes PUTU MEIKAPASA, NI WAYAN Riezka Zuhriatika Rasyda Salsabilah, Aziza saufika hakim maharani, andika ellena Sri Winarti Sukmawaty Sukmawaty, Sukmawaty Ulpiana, Mia Wardianto, Muhammad Rosyid Yunita, Lina Yusuf, Aulia Islamiati Zulkarnaen Zulkarnaen