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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Gizi dan Pangan Soedirman (JGPS) Journal of Applied Food Technology TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Molekul: Jurnal Ilmiah Kimia AgriHealth: Journal of Agri-food, Nutrition and Public Health Jurnal Abdimas Ilmiah Citra Bakti (JAICB) JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) JMES The International Journal of Mechanical Engineering and Sciences IJCOSIN : Indonesian Journal of Community Service and Innovation JAMU : Jurnal Abdi Masyarakat UMUS Journal of Technology and Food Processing (JTFP) Indonesian Journal of Food Technology El-Mujtama: Jurnal Pengabdian Masyarakat Jurnal SINTA: Sistem Informasi dan Teknologi Komputasi Jurnal Sains dan Teknologi Pangan
Nurul Latifasari
Universitas Telkom
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Antioxidant Activity and Total Phenol Extract of Kecombrang Flower, Stem and Leaves with Different Types of Solutions Siti Nuryanti; Nurul Latifasari; Rifda Naufalin; Rumpoko Wicaksono; Erminawati Erminawati
Molekul Vol 16, No 2 (2021)
Publisher : Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (163.908 KB) | DOI: 10.20884/1.jm.2021.16.2.631

Abstract

Kecombrang (Etlingera elatior) is one of the spices which is quite widespread in Indonesia and has many uses. Kecombrang extract has the potential as an antioxidant and natural antimicrobial to extend the shelf life of food products. Extraction was carried out by multilevel maceration method with different types of solvents. This study aims to determine the effect of extraction on the bioactive components of flowers, stems and leaves of kecombrang in different types of solvents and determine the antioxidant activity and total phenols of each type of kecombrang plant extract.The results showed that extraction with distilled water produced the highest total phenol, antioxidant activity and yield on kecombrang leaves. The total phenol extracts of n-hexane leaves, leaves of ethyl acetate, and leaves of kecombrang distilled water were 19.116, 10.276, and 45.008 (mg TAE g db -1) respectively. The antioxidant activity value of flowers, stems and leaves of distilled water solvent kecombrang are 69.754, 72.648, and 78.003 (%) respectively. The yield for flowers, stems and leaves with distilled water solvent is 15.9; 16.6 and 32.95 (%) respectively.
The Evaluation of Physicochemical and Sensory Properties of Sehati Yogurt Drink Flavors with a Combination of Spice Extract Nurul Latifasari; Rifda Naufalin; Retno Supriyanti; Indah Nuraeni; Eko Fauzi Hartono
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.v4i1.70515

Abstract

Yogurt is a popular functional drink that can be flavored and enhanced with a variety of spice extracts. Variants of flavors with a combination of spice extracts increase their uniqueness and practical value because of their bioactive components. However, it is necessary to study the physicochemical characteristics and sensory acceptance after adding the flavor variants of the spice extract combinations produced. This study aimed to determine the physicochemical and sensory attributes of the small and medium enterprise of Sehati yogurt drink, which added the flavor combination of ginger, lemongrass and galangal spice extracts in the kunir asem, wedang uwuh and wedang telang flavor variants. The variations were 5% v/v kunir asem, 5% v/v wedang uwuh and wedang telang 5% v/v and 0% for the control used a completely randomized design (CRD) with five replications. Based on the results, the Sehati yogurt drink with 5% kunir asem flavor variant had the highest viscosity, fat content and carbohydrates with 53.4 cP; 3.15%; and 14.61% respectively. The wedang uwuh flavor variant had the most elevated moisture and ash content with 0.3% and 81.27% respectively while the wedang telang flavor variant had the highest protein content value of 1.74%. Moreover, the highest score in terms of taste (sour), aroma, color, thickness and level of preference (sensory attributes) was the wedang telang flavor variant. This research will contribute to further developing functional drinks combined with traditional spices.
Sosialisasi Cara Produksi Pangan Olahan yang Baik pada Pengrajin Tempe Dage di Desa Ciberung, Ajibarang Banyumas Ajeng Dyah Kurniawati; Faizah Faizah; Nurul Latifasari
Indonesian Journal of Community Service and Innovation (IJCOSIN) Vol 3 No 2 (2023): Juli 2023
Publisher : LPPM IT Telkom Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20895/ijcosin.v3i2.1085

Abstract

Dage is a popular processed product in Banyumas, made from fermented coconut or soybean pulp using Rhizopus sp. There are still several challenges regarding standard procedures due to a need for knowledge about food safety and hygiene in production. The socialization of Good Manufacturing Practices (GMP) aims to enhance the knowledge and understanding of dance producers about proper food production. In the Ciberung Village, socialization and education about GMP were conducted for micro, small, and medium enterprises (MSMEs) involved in a stage production. The methods used included surveys, presentations, and discussions. The activities began with an observation and interview to identify problems in dage production. Then, a presentation on GMP was delivered by a speaker from Institut Teknologi Telkom Purwokerto. Subsequently, a discussion was conducted to ensure the producers understood the presented material. This activity's results indicated that the dage production in Ciberung Village did not meet GMP standards. The problem identification revealed uncertainties in the production outcomes due to a lack of standard production processes. The socialization of GMP is crucial to improve the production process, enhance product quality, and increasing the producer's productivity. It is expected that through this education, the quality of dage products will improve and meet food safety standards
Capacity Building of Dage Craftsmen Group Ciberung Village Through Organizational Governance Training Famila Dwi Winati; Irwan Susanto; Aiza Yudha Pratama; Nurul Latifasari
ABDIMAS: Jurnal Pengabdian Masyarakat Vol. 6 No. 4 (2023): ABDIMAS UMTAS: Jurnal Pengabdian Kepada Masyarakat
Publisher : LPPM Universitas Muhammadiyah Tasikmalaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35568/abdimas.v6i4.3929

Abstract

Ciberung Village is one of the villages in Ajibarang Sub-district, Banyumas Regency, Central Java, known as the center of dage production and business. The typical dage of Ciberung Village is made from copra pulp or cake. Currently, the production and marketing of dage as a village potential is still managed individually by each craftsman. Thus, dage products on the market often need to be standardized in terms of taste, quality, texture, and price. These standardization efforts then impact the uneven economic benefits felt by dage craftsmen. Therefore, this community service activity aims to increase the community's competitive advantage through mentoring and reactivating dage craftsmen groups through institutional and organizational governance training. This program consists of four main stages: analysis of partner conditions, focus group discussions, socialization and training, and evaluation. Through this activity, the understanding of the community and village government regarding the management of dage business and production in an integrated manner through groups and its benefits can increase. The program evaluation results showed that 93% of the craftsmen agreed to create a Dage Craftsmen Group. In addition, there was an increase in understanding of the organization in general to understanding the benefits of establishing dage craftsmen in terms of economic, marketing, and social aspects with an average of 92.5%.
Penyuluhan Keamanan Pangan di UKM Produk Manisan Buah Pepaya Desa Karangsalam Kabupaten Banyumas Nabilla Mutiara Putri; Andini Rahyu Gati; Septi Adi Cahyani; Shevandra Qeysa Adifaputra; Ulil Maghfiroh; Nurul Latifasari
Indonesian Journal of Community Service and Innovation (IJCOSIN) Vol 4 No 2 (2024): Juli 2024
Publisher : LPPM IT Telkom Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20895/ijcosin.v4i1.1489

Abstract

Manisan buah pepaya adalah salah satu produk pangan olahan yang populer pada semua kalangan masyarakat. Tetapi, keamanan pangan dari produk manisan buah pepaya menjadi isu penting yang perlu diperhatikan mengenai personal hygine dan sanitasi selama proses pengolahan. Pengabdian ini memiliki tujuan untuk mengidentifikasi dan mengevaluasi praktik-praktik keamanan pangan yang diterapkan pada salah satu UKM Manisan Buah Pepaya Bu Lasmidah. Metode yang digunakan dalam pengabdian ini meliputi survey pada UKM Manisan Buah Pepaya Bu Lasmidah, melakukan wawancara dengan pemilik usaha, serta memberikan sosialisasi mengenai keamanan pangan. Hasil pengabdian menunjukkan masih terdapat beberapa praktik yang kurang memenuhi standar hygiene dan sanitasi yang meliputi tidak memakai sarung tangan, masker, dan penutup kepala. Pada proses pendinginan yang terbuka dapat meningkatkan risiko terjadinya kontaminasi. Kualitas bahan buah pepaya sudah sedikit memenuhi persyaratan walaupun penggunaan kapur sirih dan pewarna masih melewati batas. Kondisi ruangan pengolahan seperti lantai, ventilasi, dinding, jendela, pintu yang masih kurang higienis akan menyebabkan sumber kontaminasi. Peralatan pengolahan masih perlu butuh perbaikan terkait sanitasi yang lebih ketat untuk memastikan keamanan produk akhir. Pengolahan limbah dan air juga masih belum sesuai prosedur. Sehingga, dilakukan sosialisasi terkait peningkatan kesadaran akan pentingnya kebersihan dan keamanan pangan pada tempat produksi serta wawasan terkait produksi manisan buah pepaya.
PENGARUH KONSENTRASI STARTER TERHADAP KARAKTERISTIK SENSORI YOGHURT Kurniawati, Ajeng Dyah; Gati, Andini Rahyu; Nurjanah, Al Haya; Latifasari, Nurul
Journal of Technology and Food Processing (JTFP) Vol. 4 No. 01 (2024): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v4i01.1432

Abstract

Yoghurt adalah produk yang diperoleh dari susu yang telah dipasteurisasi, kemudian difermentasi dengan menggunakan bakteri tertentu sampai diperoleh keasaman, bau, dan rasa yang khas, dengan atau tanpa penambahan bahan tambahan lain yang diizinkan. Proses fermentasi pada yoghurt akan mempengaruhi cita rasa dan tingkat keasaman dari yoghurt yang dihasilkan. Salah satu faktor yang menentukan tingkat keasaman pada proses fermentasi yoghurt adalah konsentrasi starter yang digunakan. Pada penelitian ini, akan dilakukan komparasi Tingkat preferensi konsumen terhadap yoghurt yang dibuat dengan konsentrasi starter 2.5% dan 5%. Tujuan penelitian ini adalah mengetahui tingkat kesukaan panelis pada skala hedonik 1-5 (tidak suka-sangat suka) dengan atribut sensori warna, aroma, viskositas dan rasa. Hasil uji sensori menunjukkan perbedaan signifikan antara yoghurt yang dibuat dengan konsentrasi starter 2.5% dan 5%. Sementara itu, pada parameter viskositas dan warna tidak menunjukkan perbedaan signifikan antara yoghurt yoghurt yang dibuat dengan konsentrasi starter 2.5% dan 5%.
KAJIAN KEAMANAN PANGAN INDUSTRI TAHU KALIPUTIH BERDASARKAN HYGIENE DAN SANITASI DI KECAMATAN PURWOKERTO TIMUR Faizah; Erawati, Rara; Raharditya, Carantia; Rini, Poppy Ambar; Hafizhi, Alif; Fauziyyah, Yumna Nurul; Muzakiyah, Lukvinda Asfi; Latifasari, Nurul
Journal of Technology and Food Processing (JTFP) Vol. 4 No. 02 (2024): Juli
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v4i02.1539

Abstract

Tofu is a staple food in Indonesia, widely consumed and produced by small and medium-scale industries using simple methods. However, these industries face significant food safety challenges, primarily due to producers' limited knowledge and skills in hygiene and sanitation practices. This study was conducted in a small-scale tofu industry in Kaliputih Village, Banyumas Regency, to assess food safety practices related to personal hygiene, food hygiene, sanitation, raw material quality, processing room layout, and waste management. The findings revealed inadequate personal hygiene practices, including handwashing and the use of clean clothing. Equipment and raw material washing processes did not meet hygiene standards, and the processing room layout increased the risk of cross-contamination. The use of unsafe well water and improper wastewater treatment practices contributed to environmental pollution. Additionally, the tofu industry lacked a valid business license, raising legal and operational risks. Proposed solutions include implementing stricter sanitation practices, using clean water, improving wastewater treatment, and obtaining official permits to enhance food safety standards and protect consumer health. This study aims to contribute to improving tofu industry practices and ensuring the safety of its products for consumption.
Effect of Extraction Time on Dried Form and Powder of Cardamom Seeds in Aqueous Solvent on Physical, Total Phenol, and Flavonoid Properties Latifasari, Nurul; Faizah, Faizah; Kurniawati, Ajeng Dyah
Journal of Applied Food Technology Vol 11, No 1 (2024)
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.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.
Simple Bond-Graph Model To Predict Dried Material Temperature Evolution in A Batch Type Rotary Dryer Waluyo, Sugeng; Ardiansyah, Ardiansyah; Latifasari, Nurul; Kartiko, Condro; Arsil, Poppy; Wicaksono, Rumpoko; Aliim, Muhammad Syaiful; Naufalin, Rifda
JMES The International Journal of Mechanical Engineering and Sciences Vol 8, No 2 (2024)
Publisher : LPPM, Institut Teknologi Sepuluh Nopember, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j25807471.v8i2.14934

Abstract

In this work, we model temperature evolution inside a batch type rotary dryer by using the bond-graph method. The evolution model proposed here is mainly developed to predict dried material temperature inside the dryer during drying process. We implement the model in the 20-SIM bond-graph simulator (Controllab Products, the Netherlands) which shows realistic behaviors of the dried material temperature evolution with different combustion scenarios and rotation speeds.
Strategi Peningkatan Pemasaran dengan Perbaikan Informasi Nilai Gizi pada Labeling Kemasan Produk Yogurt Drink di UKM Yogurt Sehati Banyumas : Strategi Peningkatan Pemasaran dengan Perbaikan Informasi Nilai Gizi pada Labeling Kemasan Produk Yogurt Drink di UKM Yogurt Sehati Banyumas Latifasari, Nurul; Kurniawati, Ajeng Dyah; Arini, Ratih Windu; Naufalin, Rifda
JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Vol. 5 No. 3 (2024)
Publisher : Politeknik Piksi Ganesha Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37339/jurpikat.v5i3.1847

Abstract

Yogurt merupakan salah satu minuman fungsional yang mulai banyak digemari oleh semua kalangan umur. UKM yogurt sehati Banyumas merupakan salah satu UKM yang memproduksi produk yogurt dan beberapa produk turunannya. Permasalahan yang dihadapi mitra, yaitu kurangnya pemahaman mengenai pentingnya informasi nilai gizi pada label kemasan di produknya. Keterbatasan pengetahuan dalam membuat label tersebut merupakan kendala yang dihadapi mitra. Oleh karena itu, tujuan yang dilakukan tim adalah melakukan pendampingan dalam pembuatan label informasi nilai gizi pada produk yogurt drink varian rasa original dan stroberi. Metode yang dilakukan dengan cara melakukan observasi, pendampingan dan evaluasi. Hasil pengabdian menunjukkan tim telah membantu melakukan pengujian analisis proksimat yang nantinya dijadikan acuan dalam pembuatan informasi nilai gizi. Informasi nilai gizi dari produk yogurt drink varian rasa original dan stroberi selanjutnya dituangkan dalam bentuk design labeling kemasan. Hasil pengabdian ini diharapkan dapat meningkatkan jangkauan pemasaran produk UKM yogurt sehati yang tidak hanya terbatas di pasar lokal.
Co-Authors Abiyyah, Bayu Salmaa Adanti Wido Paramadini Agung Cahyo Setyawan Agustin, Yolla Herdiani Aiza Yudha Pratama Ajeng Dyah Kurniawati Ajeng Dyah Kurniawati Akmel Lu’lu Andini Rahyu Gati Anis Khairunnisa, Anis ARDIANSYAH ARDIANSYAH Asami, Rere Atika, Farida Nur Awaludin, Muhammad Tata Carantia Raharditya Condro Kartiko Devi Wulandari Dewi, Fitranaya Arlian Cintaya Dias Feby Budiarly Eko Fauzi Hartono Erawati, Rara Erminawati Erminawati Faizah Faizah Faizah Faizah Faizah Faizah Famila Dwi Winati Fauziyyah, Yumna Nurul Fikra Titan Syifa Firlana, Aini Firmansyah, Aziz Fitranaya Arlian Friska Citra Agustia Gati, Andini Rahyu Hafizhi, Alif Halawa, Yuliani Indah Nuraeni Irwan Susanto Lestari, Diandra Citra Maulana, Ihsan Mevia, Nadia Arta Moria, Tabitha Violin Artha Muhammad Panji Kusuma Praja Muhammad Syaiful Aliim Muzakiyah, Lukvinda Asfi Nabilah, Akmel Lu’lu’ Nabilla Mutiara Putri Najah, Sabila Nugroho, Renanda Agung Nurjanah, Al Haya Poppy Ambar Rini Poppy Arsil Prasetyo Yuliantoro Raharditya, Carantia Raharja, Giovani Ratih Windu Arini Retno Supriyanti Rifda Naufalin Rifda Naufalin Rini, Poppy Ambar Rizky Kurniawan Rumpoko Wicaksono Rumpoko Wicaksono Salsa Bilah, Al Haya Nurjanah Afifah Santoso, Dimas Septi Adi Cahyani Septiani, Fauziah Bunga Shevandra Qeysa Adifaputra Siti Nuryanti Sugeng Waluyo Ulil Maghfiroh Widyawati, Ana Yudha Pratama, M Aldan Zunita, Evia