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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Agroindustri 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 Journal of Applied Engineering and Technological Science (JAETS) 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 Jurnal Masyarakat Madani Indonesia eProceedings of Engineering Journal of Technology and Food Processing (JTFP) Jurnal Teknologi dan Mutu Pangan Jurnal Abdimas Indonesia Jurnal Kedokteran Meditek Jurnal Sains dan Teknologi Pangan Jurnal Ilmiah Teknologi Pertanian Agrotechno Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Ajeng Dyah Kurniawati
Universitas Telkom
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy 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 Neuroscience Public Health Social Sciences Other

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Spektroskopi Fourier Transform Infrared dengan Kemometrika: Metode Deteksi Cepat untuk Autentikasi dan Keamanan Pangan Evia Zunita Dwi Pratiwi; Ajeng Dyah Kurniawati
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol. 10 No. 2 (2025): Oktober
Publisher : Fakultas Teknologi Pertanian, Universitas Udayana Gedung GA, Fakultas Teknologi Pertanian, Universitas Udayana Jl. Raya Bukit Jimbaran, Jimbaran, Kuta Selatan, Bali Telp/Fax: (0361) 701801

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.vol10.no2.p02

Abstract

Abstract High-value products such as honey, oils, meat, and spices are primary targets of adulteration. To meet the need for fast, accurate, and non-destructive analytical methods for detecting adulteration, this study reviews the application of Fourier Transform Infrared spectroscopy combined with chemometric techniques. Fourier Transform Infrared spectroscopy offers advantages such as minimal sample preparation, rapid analysis, and high sensitivity, while chemometrics enables the interpretation of complex spectral data through techniques like Principal Component Analysis, Discriminant Analysis, and Partial Least Squares. The findings indicate that Fourier Transform Infrared, especially when using Attenuated Total Reflectance accessories, is effective in detecting adulteration in various food products such as sesame oil, honey, butter, and meat. Spectral pre-processing methods such as Standard Normal Variate, Multiplicative Scatter Correction, and Savitzky-Golay derivatives are crucial in improving model accuracy. Chemometric analyses such as Principal Component Analysis (unsupervised) and Discriminant Analysis or Partial Least Squares (supervised) have proven effective in classifying and predicting the level of adulteration. Therefore, the combination of Fourier Transform Infrared and chemometrics has strong potential as a reliable tool for food product authentication and quality monitoring throughout the supply chain.  
Hybrid Optimization Model for Integrated Image Data Extraction Expert System in Rice Plant Disease Classification Aldo, Dasril; Kurniawati, Ajeng Dyah; Prabowo, Dedy Agung; Fauzi, Ahmad; Saputra , Wahyu Andi; Sudianto, Sudianto; Yasin, Feri; Agustianto, Satya Helfi; Pangestu, Farhan Aryo; Sulaeman, Gilang
Journal of Applied Engineering and Technological Science (JAETS) Vol. 7 No. 1 (2025): Journal of Applied Engineering and Technological Science (JAETS)
Publisher : Yayasan Riset dan Pengembangan Intelektual (YRPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/jaets.v7i1.6633

Abstract

The purpose of this study is to increase the accuracy for rice plant disease classification by developing a hybrid optimization model using Convolutional Neural Network (CNN) in combination with Extreme Learning Machine (ELM), followed by Support Vector Machine. A key issue is to overcome with traditional expert systems that difficult, due the variation differences and complex among rice plant image data set. For feature extraction, plant images are passed through CNN and for classification ELM & SVM used. Experimental results show the best accuracy of 98.63% is attained using CNN+ELM model on images resized to 100x100 pixels and has precision, recall, F1-Score all at value=0.99 By comparison, the CNN+SVM model achieves an accuracy of 91.92% using that same image size. Top AbstractIntroductionMethodsResultsDiscussionConclusionReferencesOverall, the proposed CNN+ELM combination can classify rice plant diseases better than using only a conventional approach (CNN) through various results from devices with limited computing power. The study presents a novel plant disease detection system that can be utilized for the development of precise tools to help improve agricultural management practices.
Implementation of Rain-Fed Reservoirs as an Agricultural Irrigation Solution in Kedungbenda Purbalingga Village: Penerapan Embung Tadah Hujan sebagai Solusi Irigasi Pertanian di Desa Kedungbenda Purbalingga Sudianto; Reni Dyah Wahyuningrum; Ajeng Dyah Kurniawati
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol. 8 No. 1 (2024): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : DPD Jatim Perkumpulan Dosen Indonesia Semesta

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

Abstract

Kedungbenda Village, Purbalingga Regency, has great agricultural potential. Agriculture in Kedungbenda Village is the livelihood of most of the village population. However, the "Harja Tani" farmer group faces serious obstacles in its limited planting cycle due to a lack of access to water. Previous attempts to overcome this problem, such as drawing water from nearby rivers and drilling wells, were unsuccessful due to the long distances caused by significant elevation differences between the river and agricultural land and high operational costs. This activity aims to implement innovative rain-fed reservoirs as an agricultural irrigation solution. The method is to create rain-fed reservoirs for water storage and agricultural irrigation. The output target of this activity is a rain-fed reservoir, which can be used to store water and be used for agricultural irrigation. Based on the activity results, the rain-fed reservoir is suitable for the partners' needs because it can be used as water storage during the dry season. Apart from that, farmer groups hope to increase agricultural productivity and improve local communities' welfare. Thus, this activity supports economic growth and sustainability of the agricultural sector in Kedungbenda village.
Formation of Coconut Oil By–Product Protein Concentrate–Pectin Through Electrostatic Interaction to Improve Emulsifying Properties Kurniawati, Ajeng Dyah; Hidayat, Chusnul; Setiowati, Arima Diah
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 4, No 1 (2023): April
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v4i1.70577

Abstract

Coconut oil has been rising in popularity because of its health benefits. Coconut oil by-product or blondo is obtained during wet processing for virgin coconut oil production. It has a high protein content and can be utilized as an emulsifier in food products. This research aimed to examine the effect of pH, protein and pectin concentration on the stability and emulsification properties of heat-treated blondo protein concentrate-pectin complexes. The best conditions of pH, pectin and protein concentration for forming blondo protein concentrate-pectin complexes through electrostatic interaction were obtained by mixing blondo protein concentrate solution (0.5 to 1.5 wt%) with pectin (0.1 to 0.35 wt%) at different pH conditions (3 to 5). These particles were tested for emulsifying activity, stability and heat stability (85±2 °C; 15 minutes). Complexes formed using 0.5 wt% protein and 0.35 wt% pectin at pH 4 obtained from these experiments had the best zeta potential value and particle size, respectively -25.88 mV and 192.92 nm. Complexation between protein and pectin enhanced the emulsion activity index (EAI), emulsion stability index (ESI) and protection of self-aggregation protein during heating. Complexes that were formed remain stable across a range of pH values (pH 4 to 7). Thus, blondo protein concentrate-pectin complexes formed in this research through electrostatic interaction have better functional properties than the blondo protein concentrate before complexation. Emulsions created using blondo protein concentrate-pectin complexes through electrostatic interaction also had a higher value of emulsifying activity, stability and heat stability than emulsions with blondo protein concentrate alone.
Effect of Extraction Time on Dried Form and Powder of Cardamom Seeds in Aqueous Solvent on Physical, Total Phenol, and Flavonoid Properties Nurul Latifasari; Faizah Faizah; Ajeng Dyah Kurniawati
Journal of Applied Food Technology Vol 11, No 1 (2024)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.21051

Abstract

Cardamom seed spice is a plant that has bioactive components which are thought to be able to act as a natural antioxidant, so it has the potential to be a natural food additive in functional food products. These bioactive components can be obtained by extraction method using distilled water as a solvent. However, there have not been many studies regarding the effect of the extraction time used. Therefore, this research aims to determine the effect of the extraction time of cardamom seeds in simplicia and powder form on the physical properties, total phenols and total flavonoids. The extraction method used is maceration with extraction time levels of 5 minutes, 7 minutes and 9 minutes using distilled water as a solvent. The extract obtained will be tested for physical, qualitative and quantitative properties of total phenols and total flavonoids. The research results show that cardamom seed extract contains phenolics and flavonoids compound with different strengths and the extract color is brownish yellow. The resulting yield was 27.14% with the highest of total phenols 168,796 µg/mL and total flavonoids 38,564 µg/mL in the treatment of cardamom seed powder extraction time of 9 minutes. Cardamom seed powder extract prepared with an extraction time of 9 minutes is more capable of extracting bioactive components compared to other time levels and simplicia form.
Kinetic Modelling of the Thermal Degradation of Bioactive Compounds During Pasteurization Process in Tomato Juice Ajeng Dyah Kurniawati; Faizah Faizah; Evia Zunita Dwi Pratiwi
Journal of Applied Food Technology Vol 12, No 1 (2025)
Publisher : 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.
Kinetika Pembentukan Hidroksimetilfurfural (HMF) pada Madu MultifloralMurni dan Teradulterasi Selama Pemanasan: Thermal Degradation Kinetics of Pure and Adulterated Multifloral Honey During Thermal Processing Ajeng Dyah Kurniawati; Evia Zunita Dwi Pratiwi; Fitranaya Arlian Cintaya Dewi; Giovanni Raharja
Jurnal Teknologi dan Mutu Pangan Vol. 5 No. 1 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v5i1.6473

Abstract

Heating can reduce honey quality by increasing hydroxymethylfurfural (HMF), while adulteration with liquid palm sugar has the potential to alter the chemical characteristics of honey and accelerate HMF formation. This study aims to compare the kinetics of HMF formation in pure multifloral honey and multifloral honey adulterated with liquid palm sugar during heating, as well as to determine the reaction rate constant and activation energy for HMF formation. The research was conducted experimentally by heating pure and adulterated multifloral honey at temperatures of 50, 60, 70, 80, and 90oC for 0–30 minutes with two replicates. HMF formation was analyzed using zero-order and first-order kinetic models, while the effect of temperature was analyzed using the Arrhenius model. The results showed that adulterated honey had higher initial HMF levels and greater increases in HMF (110.58–409.52%) compared to pure honey (25.88–199.31%). The activation energy for HMF formation was 40.34 kJ/mol in pure honey and 16.20 kJ/mol in adulterated honey. The conclusion of this study is that adulteration with liquid palm sugar can accelerate HMF formation during heating, so kinetic parameters have the potential to be used to optimize the honey processing process to improve the quality of the honey produced.
Pelatihan Pengolahan Es Krim Yogurt sebagai Upaya Peningkatan Daya Saing dan Diversifikasi Produk di UMKM Yogurt Sehati Faizah Faizah; Ajeng Dyah Kurniawati; Nurul Latifasari; Yohani Setiya Rafika Nur
JURPIKAT Vol 7 No 2 (2026)
Publisher : Politeknik Piksi Ganesha Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37339/jurpikat.v7i2.2875

Abstract

Yogurt Sehati, a local yogurt producer in Purwokerto, faces challenges in sustaining its business due to stagnant income and limited product variety. This community service program aimed to enhance competitiveness and encourage product diversification through a training program on yogurt ice cream processing, a value-added product derived from fermented milk. The activity was conducted using a Participatory Action Research (PAR) approach, including surveys, focus group discussions (FGDs), interviews, socialization, technical training, and evaluation. The partner in this program was UMKM Yogurt Sehati located in Purwonegoro Village, North Purwokerto District, Banyumas Regency, involving 15 participants including the owner, employees, and resellers. The training outcomes showed that 85% of participants found the materials easy to understand, and 90% successfully practiced yogurt ice cream production. Additionally, post-test results indicated increased understanding of the importance of product innovation for business sustainability. This program successfully improved the partner's skills, introduced a high-value alternative product, and opened opportunities to increase income through product diversification.
Inovasi Penetas Telur Cerdas Berbasis IoT sebagai Strategi Pemberdayaan dan Kemandirian Ekonomi Perempuan di Desa Muntang Dasril Aldo; Yohani Setiya Rafika Nur; Ajeng Dyah Kurniawati; Afifah Naurah Hidayat; Dio Syahputra; Faizal Burhani Ulil Fathan; ⁠Ihsan Maulana; Riftian Dimas Adriano
Jurnal Masyarakat Madani Indonesia Vol. 5 No. 1 (2026): Februari
Publisher : Alesha Media Digital

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59025/a95a4s30

Abstract

Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan kemandirian ekonomi perempuan di Desa Muntang, Kecamatan Kemangkon, Kabupaten Purbalingga, melalui penerapan inovasi penetas telur cerdas berbasis Internet of Things (IoT). Permasalahan utama mitra adalah proses penetasan ayam kampung yang masih manual, kurang efisien, serta rendahnya keterlibatan perempuan dalam usaha produktif. Kolaborasi dilakukan antara Komunitas Limbah Pustaka sebagai fasilitator sosial, kelompok Petet Ayam Lestari sebagai mitra teknis, dan warga desa sebagai peserta utama. Kegiatan mencakup sosialisasi, pelatihan teknis dan manajemen usaha, implementasi alat di lapangan, serta evaluasi melalui observasi dan kuesioner. Hasil menunjukkan peningkatan signifikan pada pemahaman peserta terhadap teknologi dan peluang ekonomi desa. Rata-rata tingkat pemahaman meningkat dari 46% menjadi 91%, sedangkan tingkat kepuasan terhadap kegiatan mencapai skor 3,69 dari skala 4,0 (kategori sangat baik). Program ini menghasilkan alat penetas telur cerdas yang mudah digunakan dan sesuai dengan kebutuhan masyarakat pedesaan. Kesimpulannya, penerapan teknologi tepat guna berbasis IoT terbukti efektif dalam mendorong pemberdayaan perempuan, peningkatan literasi teknologi, serta penguatan ekonomi lokal yang berkelanjutan.
Edukasi Pencegahan Diabetes Dini pada Anak melalui Multimedia Interaktif TOMATOSMART KIDS Berbasis Pangan Lokal Adanti Wido Paramadini; Ajeng Dyah Kurniawati; Yohani Setiya Rafika Nur; Dasril Aldo; M. Hanif Al Faiz; Ichya Ulumiddiin; Muhammad Nafal Fiqrian
Jurnal Masyarakat Madani Indonesia Vol. 5 No. 2 (2026): Mei
Publisher : Alesha Media Digital

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59025/cgwdj470

Abstract

Peningkatan risiko diabetes melitus pada usia anak menjadi permasalahan kesehatan yang perlu mendapatkan perhatian serius, terutama akibat pola konsumsi tinggi gula dan rendahnya literasi kesehatan sejak dini. Kegiatan pengabdian masyarakat ini dilaksanakan di [nama sekolah/lokasi kegiatan] dengan melibatkan 60 peserta anak usia sekolah dasar. Kegiatan ini bertujuan untuk meningkatkan pengetahuan dan kesadaran anak dalam pencegahan diabetes dini melalui multimedia interaktif TOMATOSMART KIDS berbasis pangan lokal. Metode yang digunakan adalah pendekatan community-based dengan strategi edukasi berbasis multimedia interaktif dan learning by playing. Kegiatan dilaksanakan melalui tahapan persiapan, pelaksanaan edukasi, dan evaluasi. Evaluasi dilakukan menggunakan pre-test dan post-test serta observasi keterlibatan peserta. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan peserta, dengan rata-rata skor pre-test sebesar 43,2% meningkat menjadi 90,8% pada post-test. Selain itu, peserta menunjukkan keterlibatan aktif dan sikap positif terhadap penerapan pola makan sehat. Penggunaan multimedia interaktif terbukti efektif dalam meningkatkan pemahaman peserta karena mampu menyajikan materi secara menarik, interaktif, dan sesuai dengan karakteristik anak. Dengan demikian, program TOMATOSMART KIDS berpotensi menjadi media edukasi kesehatan yang inovatif dan aplikatif dalam upaya pencegahan diabetes sejak usia dini berbasis pemanfaatan pangan lokal.
Co-Authors Adanti Wido Paramadini Adanti Wido Paramadini Afifah Naurah Hidayat Afin Muhammad Nurtsani Agustianto, Satya Helfi Akmel Lu’lu Alhakim, Rahmat Aminatus Saadah Anis Khairunnisa Ariq Cahya Wardhana Arlian, Fitranaya Aswin Injar Kharistama Budiarly, Dias Feby Cahyani, Septi Adi Chusnul Hidayat Dasril Aldo Dasril Aldo Dasril Aldo Dedy Agung Prabowo Dermawan, Muhammad Saldi Diandra Citra Salsabila Dias Feby Budiarly Dio Syahputra Evia Zunita Dwi Pratiwi Evia Zunita Dwi Pratiwi Evia Zunita Dwi Pratiwi Faizah Faizah Faizah Faizah Faizah Faizah Faizah Faizah Faizah Faizah Faizah Faizah Faizah Faizah Faizal Burhani Ulil Fathan Fathan, Faizal Burhani Ulil Fauzi Ahmad Muda Fitranaya Arlian Fitranaya Arlian Fitranaya Arlian Cintaya Dewi Gati, Andini Rahyu Giovanni Raharja Hanief Taqiyuddien Adz-Dzaky An-Naayif Ichya Ulumiddiin Lina Fatimah Lishobrina Lu’lu, Akmel M. Hanif Al Faiz Mahazam Afrad Maulana, Ihsan Muhammad Nafal Fiqrian Muhammad Novianto Bayu Saputro Muhammad Tata Awaludin Najah, Sabila Niluh Putu Sonia Agustini Ni’amah, Khoirun Nurjanah, Al Haya Nurul Latifasari Nurul Latifasari Pangestu, Farhan Aryo Raharditya, Carantia Ratih Windu Arini Reni Dyah Wahyuningrum Rifda Naufalin Riftian Dimas Adriano Salimatul Qolbiyah Saputra , Wahyu Andi Setiowati, Arima Diah Silvia Van Marsally Silvia Van Marsally Suci Rahma Sari, Deli Sudianto sudianto Sudianto, Sudianto Sulaeman, Gilang Widyawati, Ana Wijaya, Rheynaldi Yasin, Feri Yohani Setiya Rafika Nur Yohani Setiya Rafika Nur Zunita, Evia ⁠Ihsan Maulana