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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Agroindustri 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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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.
Peningkatan stabilitas oksidatif pada minyak kedelai dalam mempertahankan kualitas minyak goreng pada penggorengan berulang: Improving oxidative stability of soybean oil by addition of cardamom essential oils (Elettaria cardamomum) during repeated frying process Kurniawati, Ajeng Dyah; Latifasari, Nurul; Budiarly, Dias Feby; Arlian, Fitranaya; Lu’lu, Akmel
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 1 (2024)
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%.
Pemanfaatan IoT untuk Monitoring Kualitas Air dan Pelatihan Pembuatan Abon Ikan di Pokdakan Mina Jaya Banyumas Yuliantoro, Prasetyo; Latifasari, Nurul; Setyawan, Agung Cahyo
El-Mujtama: Jurnal Pengabdian Masyarakat  Vol. 4 No. 6 (2024): El-Mujtama: Jurnal Pengabdian Masyarakat
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/elmujtama.v4i6.6315

Abstract

The Mina Jaya fish farming group in Banyumas Regency faces significant challenges in freshwater fish farming, primarily due to poor water quality caused by household waste contamination. This issue leads to high fish mortality rates, especially for mujaer, catfish, and tilapia, significantly reducing harvest yields and economic returns. To address these problems, this community service program introduced Internet of Things (IoT) technology for real-time water quality monitoring. The program also included training on IoT usage and post-harvest management, specifically the production of fish floss (abon), to enhance the value of fish products. IoT implementation proved effective in reducing fish mortality, improving water conditions, and increasing operational efficiency. Furthermore, the post-harvest training enabled the group to diversify their products and increase income. These results demonstrate the potential of combining modern technology and community empowerment to overcome aquaculture challenges and improve productivity. The program recommends expanding IoT usage, continuing post-harvest product diversification, and fostering sustainable collaboration to maximize long-term benefits.
PENGARUH REFORMULASI YOGURT DRINK SEHATI MENGGUNAKAN CMC (Carboxymethyl cellulose) TERHADAP SIFAT FISIKOKIMIA SELAMA PENYIMPANAN DINGIN Latifasari, Nurul; Kurniawati, Ajeng Dyah; Raharditya, Carantia; Cahyani, Septi Adi
Jurnal Agroindustri Vol. 15 No. 2 (2025): November 2025
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/jagroindustri.15.2.254-263

Abstract

Yogurt drink merupakan olahan minuman fermentasi yang kaya akan manfaat, namun yogurt drink memiliki kelemahan dalam hal stabilitas selama penyimpanan. Penyimpanan yogurt dalam jangka waktu yang cukup lama akan menyebabkan kerusakan seperti sinersis, yaitu terbentuknya dua endapan akibat terpisahnya padatan dan cairan pada yogurt. Kelemahan ini dapat diperbaiki dengan menambahkan bahan penstabil seperti CMC pada produk dengan konsentrasi tertentu. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh penambahan bahan penstabil CMC dengan variasi konsentrasi yang berbeda terhadap karakteristik fisik dan kimiawi produk yogurt drink yang di reformulasi. Metode penelitian menggunakan rancangan acak lengkap dengan variasi konsentrasi penambahan bahan penstabil CMC 0%; 0,3%; 0,5%; 0,7%; dan 0,9% pada yogurt drink. Variabel pengujiannya, meliputi uji stabilitas, viskositas, pH, gula brix (padatan gula dalam larutan) dan total asam tertitrasi yang akan dianalisis menggunakan ANOVA dan uji lanjut DMRT. Hasil penelitian menunjukkan bahwa penambahan bahan penstabil berupa CMC pada konsentrasi 0,1% - 0,9% mampu meningkatkan stabilitas fisik dari yogurt drink yang dihasilkan. Konsentrasi CMC yang ditambahkan berpengaruh nyata terhadap viskositas, stabilitas fisik dan total padatan. Penambahan CMC pada konsentrasi 0,5% dan 0,7% dapat meningkatkan stabilitas fisik yogurt hingga penyimpanan selama 12 hari pada kondisi suhu refrigerator (4 – 8)°C dengan nilai stabilitas dan viskositas, berturut-turut 378 cP dan 87%; serta 424,33 cP dan 91%.
Co-Authors Abiyyah, Bayu Salmaa Adanti Wido Paramadini Agustin, Yolla Herdiani Aiza Yudha Pratama Ajeng Dyah Kurniawati Ajeng Dyah Kurniawati Akmel Lu’lu Andini Rahyu Gati Anis Khairunnisa, Anis ARDIANSYAH ARDIANSYAH Arlian, Fitranaya Asami, Rere Atika, Farida Nur Awaludin, Muhammad Tata Budiarly, Dias Feby Cahyani, Septi Adi 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 Lu’lu, Akmel 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 Setyawan, Agung Cahyo Shevandra Qeysa Adifaputra Siti Nuryanti Sugeng Waluyo Ulil Maghfiroh Widyawati, Ana Yudha Pratama, M Aldan Zunita, Evia