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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Teknologi Agro-Industri JMM (Jurnal Masyarakat Mandiri) Journal of Applied Food Technology TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AgriHealth: Journal of Agri-food, Nutrition and Public Health JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) TEKIBA : Jurnal Teknologi dan Pengabdian Masyarakat Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan IJCOSIN : Indonesian Journal of Community Service and Innovation Journal of Technology and Food Processing (JTFP) Jurnal Abdimas Indonesia Jurnal Sains dan Teknologi Pangan
Ajeng Dyah Kurniawati
Telkom University
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Strategi Peningkatan Mutu dan Umur Simpan Produk Tahu di Desa Kalikidang Melalui Penerapan Teknologi Pasteurisasi Ajeng Dyah Kurniawati; Adanti Wido Paramadini; Silvia Van Marsally; Fitranaya Arlian; Muhammad Tata Awaludin
JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Vol. 6 No. 1 (2025)
Publisher : Politeknik Piksi Ganesha Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37339/jurpikat.v6i1.2002

Abstract

Desa Kalikidang, Kecamatan Sokaraja adalah salah satu sentra produksi tahu yang ada di Kabupaten Banyumas. Salah satu permasalahan yang dihadapi oleh pengrajin tahu yang tergabung dalam Kelompok UMKM di Desa Kalikidang yaitu dalam proses distribusi dan pemasaran produk tahu ke konsumen seringkali ditemui terjadinya penurunan mutu berupa perubahan tekstur dan aroma pada produk tahu yang mengakibatkan produk menjadi tidak laku di pasaran. Kegiatan Pengabdian Kepada Masyarakat (PKM) ini bertujuan untuk meningkatkan mutu dan umur simpan pada produk tahu di Desa Kalikidang melalui penerapan teknologi pasteurisasi uap. Hasil Kegiatan Pengabdian Kepada Masyarakat dalam bentuk penerapan teknologi tepat guna berupa proses pasteurisasi pada produk tahu memiliki dampak yang positif terhadap peningkatan mutu dan umur simpan dari produk tahu yang diproduksi oleh para pengrajin tahu di desa Kalikidang.
Adopsi Energi Hijau Berbasis Panel Surya Untuk Menghemat Biaya Operasional Pada Irigasi Pertanian Sudianto; Ajeng Dyah Kurniawati
TEKIBA : Jurnal Teknologi dan Pengabdian Masyarakat Vol. 4 No. 1 (2024): TEKIBA : Jurnal Teknologi dan Pengabdian Masyarakat
Publisher : Fakultas Teknik, Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/tekiba.v4i1.3664

Abstract

The problem of farmer groups in Kedungbenda Village is the constraints of the planting cycle, which is limited to only twice a year due to drought on agricultural land. So far, irrigation has been sustained from rainfall. As a result, farmers supply irrigation by pumping water from rivers. However, it costs a lot of money. This activity aims to apply solar panel-based green energy to overcome operational costs in agricultural irrigation experienced by farmer group partners in Kedungbenda Village, Purbalingga. The approach used in this activity is the installation of solar panel-based Appropriate Technology (TTG) tools. The output target of this activity is that solar panels are installed and function to pump water as a saving on agricultural irrigation operations. TTG Solar panels can reduce operational costs for farmer groups by up to 90%. In addition, the sustainability of this activity is expected to help farmer groups in Kedungbenda Village in agricultural irrigation by irrigating rice fields without electricity and diesel costs. In addition, this activity can help farmer groups during droughts in the rice fields of Kedungbenda Village.
PENINGKATAN PRODUKTIVITAS DAN MUTU PRODUK TAHU YANG BERKELANJUTAN PADA UMKM TAHU MELALUI INOVASI TEKNsOLOGI Ajeng Dyah Kurniawati; Adanti Wido Paramadini; Silvia Van Marsally
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 6 (2024): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i6.27576

Abstract

Abstrak: Desa Kalikidang, Kecamatan Sokaraja adalah salah satu sentra produksi tahu yang ada di Kabupaten Banyumas. Salah satu permasalahan yang dihadapi oleh pengrajin tahu yang tergabung dalam Kelompok UMKM di Desa Kalikidang yaitu dalam proses distribusi dan pemasaran produk tahu ke konsumen seringkali ditemui terjadinya penurunan mutu berupa perubahan tekstur dan aroma pada produk tahu yang mengakibatkan produk menjadi tidak laku di pasaran. Kegiatan Pengabdian Kepada Masyarakat (PKM) ini bertujuan untuk meningkatkan pengetahuan pengrajin tahu tentang cara produksi pangan olahan yang baik (CPPOB) serta meningkatkan keterampilan pengrajin terkait penerapan proses pasteurisasi untuk meningkatkan mutu dan umur simpan pada produk tahu. Kegiatan pengabdian kepada masyarakat ini bertempat di Desa Kalikidang, Kecamatan Sokaraja, Kabupaten Banyumas. Metode kegiatan yang digunakan dalam kegiatan ini antara lain focus group discussion, ceramah dan praktik. Kegiatan ini diikuti oleh para pengrajin tahu di Desa Kalikidang sebanyak 30 orang. Hasil dari kegiatan pemberdayaan masyarakat ini diantaranya adalah; (1) peningkatan pengetahuan Masyarakat terkait cara produksi pangan olahan yang baik (CPPOB) sebesar 45%; (2) peningkatkan kapasitas produksi sebesar 50% dan peningkatan umur simpan produk dari 2 hari menjadi 5 hari pada kondisi dingin; (3) peningkatan pendapatan Masyarakat pengrajin tahu Desa Kalikidang akibat adanya peningkatan kapasitas produksi.Abstract: Kalikidang Village, Sokaraja District, is one of the centers for tofu production in Banyumas Regency. One of the issues faced by tofu producers in Kalikidang Village is a decline in the quality of tofu products during the distribution and marketing process of tofu products to consumers. The decline in quality includes changes in the physical characteristics of the product, such as the presence of slime and a change in aroma to a sour scent, which results in the products becoming unsellable in the market. This Community Service Activity aims to improve the quality and shelf life of tofu products in Kalikidang Village through the application of steam pasteurization technology. This community service activity took place in Kalikidang Village, Sokaraja District, Banyumas Regency. The activity methods used in this activity included focus group discussions, lectures and practice. This activity was attended by 30 people in Kalikidang Village. The results of the Community Service Activity are (1) Increase in the public awareness about good manufacturing process by 45%; (2) Increase in production capacity by 50% and an extension of product shelf life from 2 days to 5 days under cold conditions; (3) an increase in the income of tofu producers in Kalikidang Village due to the increase in production capacity. 
Peningkatan stabilitas oksidatif pada minyak kedelai dalam mempertahankan kualitas minyak goreng pada penggorengan berulang Ajeng Dyah Kurniawati; Nurul Latifasari; Dias Feby Budiarly; Fitranaya Arlian; Akmel Lu’lu

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4728

Abstract

Frying is a food processing process that is important due to flavor formation in food product. An oxidation reaction shall occur during frying, which may affect the quality and stability of cooking oil. Synthetic antioxidants that exceed this limit can be harmful to health, so in order to enhance the stability of frying oil it is necessary to use of natural antioxidant like phenolic compounds from cardamom essential oil. Thus, this research aims to study the effect of cardamom essential oil addition to the frying oil to enhance its oxidative stability during repeated frying process. This study begins with the characterization of antioxidant activity of cardamom oil including total phenolic content, total flavonoid content, and free radical scavenging ability (IC50). The research was continued by heating soybean frying oil to which various concentration antioxidants have been added, such as 5%, 10%, and 15% for 1 and 3 cycles frying process and the quality of frying oil at before and after processing was analyzed, which includes acid number and peroxide value. The results showed that the total content of phenolic compound levels in cardamom oil was 56.32 ± 2.04 mg GAE/gram; total flavonoids were 40.10 ± 11.66 mg QE/gram; and the IC50 value was 501.37 ppm. The addition of cardamom oil as a natural antioxidant with concentrations of 5%, 10%, and 15% can significantly increase the oxidative stability of soybean oil. The highest increase in the oxidative stability of soybean oil was obtained from the addition of cardamom essential oil at a concentration of 15%.
PENGARUH PENAMBAHAN MINYAK ATSIRI KAPULAGA (Elettaria cardamomum) SEBAGAI ANTIOKSIDAN ALAMI DALAM PENINGKATAN STABILITAS OKSIDATIF MINYAK KEDELAI SELAMA PROSES PENYIMPANAN Fitranaya Arlian Cintaya Dewi; Ajeng Dyah Kurniawati; Evia Zunita Dwi Pratiwi; Diandra Citra Salsabila; Salimatul Qolbiyah
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 2 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/rqetm854

Abstract

Reaksi oksidasi merupakan salah satu penyebab utama kerusakan dan penurunan mutu minyak nabati, termasuk minyak kedelai. Minyak kedelai kaya akan asam lemak tak jenuh, terutama PUFA (polyunsaturated fatty acid), yang membuatnya lebih mudah teroksidasi. Reaksi oksidasi ini dapat menghasilkan senyawa yang bersifat radikal, senyawa toksik, dan senyawa pembentuk rasa yang tidak diinginkan (off-flavour) dalam minyak kedelai selama penyimpanan. Penurunan kualitas akibat reaksi oksidasi pada minyak ini dapat dicegah dengan penambahan komponen antioksidan. Tujuan penelitian ini adalah untuk mengevaluasi efek penambahan minyak atsiri kapulaga pada tiga konsentrasi berbeda (5%, 10%, dan 15% v/v) terhadap nilai asam dan nilai peroksida minyak kedelai, yang diamati pada berbagai waktu dan suhu penyimpanan. Penelitian ini diawali dengan karakterisasi aktivitas antioksidan minyak atsiri kapulaga, meliputi kandungan fenolik total, kandungan flavonoid total, dan kemampuan penangkal radikal bebas (IC50). Hasil penelitian menunjukkan bahwa total kadar senyawa fenolik dalam minyak kapulaga adalah 56,32 ± 2,04 mg GAE/gram; total flavonoid sebesar 40,10 ± 11,66 mg QE/gram; dan nilai IC50 sebesar 501,37 ppm. Penambahan minyak kapulaga sebagai antioksidan alami dengan konsentrasi 5%, 10%, dan 15% mampu meningkatkan stabilitas oksidatif minyak kedelai secara signifikan selama penyimpanan. Peningkatan waktu penyimpanan dan suhu penyimpanan mengakibatkan tingkat oksidasi yang lebih tinggi.
PENGARUH PEMBERIAN YOGHURT BUAH DELIMA (Punica granatum) TERHADAP GAMBARAN HISTOPATOLOGI KOLON TIKUS PUTIH (Rattus norvegicus) YANG DIINDUKSI 1,2-dimethilhidrazine (DMH) Kurniawati, Ajeng Dyah; Najah, Sabila; Widyawati, Ana; Latifasari, Nurul; Zunita, Evia
Jurnal Gizi dan Pangan Soedirman Vol 9 No 1 (2025): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2025.9.1.13469

Abstract

This study aimed to discuss the effect of yogurt fortified with pomegranate-fortified yoghurt, containing key antioxidant compounds such as anthocyanins, on male Wistar rats (Rattus norvegicus) induced by 1,2-dimethylhydrazine (DMH), a carcinogenic compound for colon cancer. The first stage of this study was testing antioxidant activity in various methods of making yogurt. A colon cancer rat group was induced with DMH with a dose of 20 mg/kg/body weight for 5 weeks by subcutaneous injection once a week. Induction of 1.2 DMH in experimental animals was carried out for 5 weeks, while the induction of pomegranate yogurt was carried out using oral induction every day for 4 weeks. The highest antioxidant activity was obtained from yogurt made by mixing plain yogurt and fermented pomegranate juice, where the proportion of pomegranate juice was greater, resulting in a percentage inhibition value of 77.96%. Giving pomegranate yogurt for 4 weeks was able to improve the histopathological picture of rats induced by 1.2 DMH. The best improvement in the histopathological in the colon of rats induced by 1.2 DMH was achieved by the P3 treatment group, where the proportion of pomegranate was greater when compared to plain yogurt.
Inisiasi Teknologi Tepat Guna: Pembuatan Eco Enzyme dari Kulit Buah untuk Skema Barter Limbah Rumah Tangga Melalui Aplikasi Digital Aldo, Dasril; Kurniawati, Ajeng Dyah; Lishobrina, Lina Fatimah; Paramadini, Adanti Wido; Afrad, Mahazam; Fathan, Faizal Burhani Ulil; Maulana, Ihsan; Sulaeman, Gilang; Yasin, Feri
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 5, No 3 (2025): JPM: Pemberdayaan, Inovasi dan Perubahan
Publisher : Penerbit Widina, Widina Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59818/jpm.v5i3.1599

Abstract

Household organic waste, which accounts for more than 60% of total national waste in Indonesia, remains a major challenge in community-based waste management. This community service program aims to raise public awareness and engagement through the production of eco enzyme made from fruit peels as an environmentally friendly product, which will later become part of a waste exchange (barter) system using a digital application. The activity involved 25 participants consisting of volunteers, university students, and members of environmental communities. The methods included socialization, hands-on training on eco enzyme production using a 3:1:1 ratio of water, brown sugar, and fruit peels, followed by a 90-day fermentation process. Evaluation was conducted through pre- and post-training questionnaires and direct observation of participants’ practices. Results showed that 88% of participants successfully produced eco enzyme with an optimal pH level (3.5–4.5), and 76% expressed interest in joining the proposed digital barter system. The activity also improved participants’ understanding of circular economy concepts and independent waste management. In conclusion, the eco enzyme training serves as a strategic initial step in developing a waste exchange ecosystem based on appropriate technology, while also acting as an educational tool to foster environmental awareness through participatory and sustainable approaches.ABSTRAKPermasalahan limbah organik rumah tangga, yang mencapai lebih dari 60% dari total sampah nasional, masih menjadi tantangan utama dalam pengelolaan sampah berbasis masyarakat. Kegiatan pengabdian ini bertujuan untuk meningkatkan kesadaran dan keterlibatan masyarakat melalui pembuatan eco enzyme dari kulit buah sebagai produk ramah lingkungan, yang kelak akan dijadikan bagian dari sistem pertukaran (barter) dengan limbah rumah tangga menggunakan aplikasi digital. Kegiatan dilaksanakan pada tanggal 4 Mei 2025 di Desa Muntang, Kabupaten Purbalingga, dengan melibatkan 25 peserta yang terdiri dari relawan, mahasiswa, dan anggota komunitas peduli lingkungan. Mitra kegiatan ini adalah Komunitas Limbah Pustaka yang turut berperan dalam penyediaan lokasi dan fasilitasi peserta. Metode yang digunakan meliputi sosialisasi, pelatihan teknis pembuatan eco enzyme dengan komposisi 3 bagian air, 1 bagian gula merah, dan 1 bagian kulit buah, seperti kulit nanas, jeruk, semangka, dan pepaya, serta pendampingan fermentasi selama 90 hari. Evaluasi dilakukan melalui kuesioner pre dan post pelatihan, serta observasi praktik langsung. Hasil kegiatan menunjukkan bahwa 88% peserta berhasil memproduksi eco enzyme dengan kualitas pH optimal (3,5–4,5), dan 76% di antaranya menyatakan tertarik untuk mengikuti skema barter digital berbasis aplikasi. Kegiatan ini juga meningkatkan pemahaman peserta terhadap konsep ekonomi sirkular dan pengelolaan limbah mandiri. Kesimpulannya, pelatihan pembuatan eco enzyme merupakan langkah awal yang strategis dalam membangun ekosistem pertukaran limbah berbasis teknologi tepat guna, sekaligus menjadi media edukatif dalam meningkatkan kepedulian terhadap lingkungan secara partisipatif dan berkelanjutan.
Kinetic Modelling of the Thermal Degradation of Bioactive Compounds During Pasteurization Process in Tomato Juice Kurniawati, Ajeng Dyah; Faizah, Faizah; Dwi Pratiwi, Evia Zunita
Journal of Applied Food Technology Vol 12, No 1 (2025)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.25754

Abstract

Juice ranks among the most favored beverage products globally. Consumption of tomato juice is acknowledged as a functional food which provides advantages for several mechanisms in the body. Tomato juice is often processed using the pasteurization method to extend its shelf life and inhibit deterioration during storage and distribution. The negative aspects of the pasteurization process in tomato juice processing are the degradation of beneficial components due to increased temperatures. This research aimed at determining the kinetic characteristics of vitamin C and its antioxidant activity in tomato juices throughout the pasteurization process, including the reaction rate constant as a function of process temperature. This research examined the impact of temperature on the degradation of carotenoids, vitamin C, and the reduction of antioxidant activity in pasteurized tomato juice at temperatures ranging from 60 to 90 °C. The pasteurization process significantly decreased the concentrations of vitamin C, carotenoids, and antioxidant activity (P < 0.05) in tomato juice. The degradation kinetics of bioactive compound in pasteurized tomato juice is followed first-order kinetic with the R2 > 0.90, and Arrhenius models could explain the changes in the rate of constant degradation in each of the bioactive compounds. Vitamin C was the most thermolabile compound in pasteurized tomato juice.
Co-Authors Adanti Wido Paramadini Akmel Lu’lu Alhakim, Rahmat Anis Khairunnisa, Anis Arima Diah Setiowati Ariq Cahya Wardhana Chusnul Hidayat Dasril Aldo Diandra Citra Salsabila Dias Feby Budiarly Evia Zunita Dwi Pratiwi Faizah Faizah Faizah Faizah Faizah Faizah Fathan, Faizal Burhani Ulil Fitranaya Arlian Fitranaya Arlian Fitranaya Arlian Cintaya Dewi Gati, Andini Rahyu Lina Fatimah Lishobrina Mahazam Afrad Maulana, Ihsan Muhammad Novianto Bayu Saputro Muhammad Tata Awaludin Najah, Sabila Niluh Putu Sonia Agustini Nurjanah, Al Haya Nurul Latifasari Raharditya, Carantia Ratih Windu Arini Rifda Naufalin Salimatul Qolbiyah Silvia Van Marsally Silvia Van Marsally sudianto Sulaeman, Gilang Widyawati, Ana Yasin, Feri Zunita, Evia