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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 Jurnal Masyarakat Madani Indonesia 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
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT 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 Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Transportation Other

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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%.
Development of Functional Dawet Ayu with High Antioxidant Activity through the Addition of Torch Ginger Flower Powder with Foam Mat Srying Method Naufalin, Rifda; Wicaksono, Rumpoko; Bawono, Icuk Rangga; Cahyani, Dwi Ari; Latifasari, Nurul; Hapsari, Rahajeng Tri; Saputri, Intan Ayu Andini Ganis
Indonesian Journal of Food Technology Vol 4 No 2 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.2.18237

Abstract

Background: The development of functional foods has encouraged innovation in traditional Indonesian products so that they provide not only nutritional value but also physiological health benefits. Dawet ayu, a starch-based traditional beverage, has potential to be developed into a functional drink by incorporating natural antioxidant sources, one of which is torch ginger (Etlingera elatior). Aim: This study aimed to develop dawet ayu as a traditional functional beverage with high antioxidant activity through the addition of torch ginger flower powder. Methods: The powder was produced using the foam-mat drying method to preserve bioactive compounds and was then applied in dawet formulations at various concentrations. The analyzed parameters included pH, color (L*, a*, b*), and antioxidant activity using the DPPH method. Results: The results showed that the addition of torch ginger powder had no significant effect on the color and pH of dawet ayu, but significantly increased antioxidant activity, with the IC₅₀ value decreasing from 739.3 ppm to 100.2 ppm at the highest concentration. The increase in antioxidant activity was attributed to the phenolic, flavonoid, and anthocyanin compounds present in torch ginger. These findings indicate that dawet ayu enriched with torch ginger powder has strong potential as a locally sourced functional beverage with both health and economic benefits. This product can be further developed as a natural-based functional drink.
The Evaluation of Physicochemical and Sensory Properties of Sehati Yogurt Drink Flavors with a Combination of Spice Extract Latifasari, Nurul; Naufalin, Rifda; Supriyanti, Retno; Nuraeni, Indah; Hartono, Eko Fauzi
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.
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.
Edukasi Standarisasi Mutu melalui Penyuluhan CPPOB dan SOP di Mitra Paguyuban Dawet Ayu Banjarnegara Nurul Latifasari; Ratih Windu Arini; Yulian Zetta Maulana; Salimatul Qolbiyah; Hanun Khoirunisa
JURPIKAT Vol 7 No 1 (2026): 7.1 2026
Publisher : Politeknik Piksi Ganesha Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37339/jurpikat.v7i1.2815

Abstract

The Banjarnegara Dawet Ayu Association, an icon of traditional regional beverages, still faces various obstacles in business development, such as limited knowledge regarding the implementation of food safety through Good Manufacturing Practices (GMP) and Standard Operating Procedures (SOPs). This community service activity aims to improve product quality and competitiveness through outreach on the implementation of Good Manufacturing Practices (GMP) and Standard Operating Procedures (SOPs). The methods used include delivering material on food safety, GMP, and SOPs, followed by assistance in preparing SOP documents, and evaluation through pre-tests and post-tests. The results of the activity showed a 27.9% increase in participant knowledge, from 57.3% to 85.2%, indicating that participants were able to absorb the information well. Significant improvements were seen in understanding aspects of food safety and the purpose of implementing SOPs, as well as the importance of GMP in maintaining product quality and safety. This success proves that strengthening partner capacity through education and direct practice can improve understanding and skills in production and business strategy. Thus, this dedication is expected to encourage the Banjarnegara Dawet Ayu Association to produce higher quality, safer, and more competitive products, as well as being able to develop marketing strategies systematically and sustainably.
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.
Pendampingan Produksi Minuman Buah Asli bagi UKM Yanesa Food untuk Meningkatkan Daya Saing dan Kemandirian Ekonomi Evia Zunita Dwi Pratiwi; Nurul Latifasari; Ajeng Dyah Kurniawati; Afin Muhammad Nurtsani; Aswin Injar Kharistama; Hanief Taqiyuddien Adz-Dzaky An-Naayif
Jurnal Masyarakat Madani Indonesia Vol. 5 No. 3 (2026): Agustus
Publisher : Alesha Media Digital

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59025/x6cf2m70

Abstract

UKM pangan memiliki peran penting dalam peningkatan ekonomi masyarakat, namun masih menghadapi keterbatasan pada aspek teknologi produksi, efisiensi kerja, dan konsistensi mutu. Penelitian pengabdian kepada masyarakat ini bertujuan untuk meningkatkan kapasitas produksi dan kualitas produk UKM Yanesa Food melalui penerapan teknologi tepat guna dan pendampingan manajemen produksi. Metode pelaksanaan kegiatan menggunakan pendekatan partisipatif yang terdiri dari tahap pra-kegiatan, pelaksanaan, dan evaluasi. Kegiatan meliputi observasi, Focus Group Discussion (FGD), sosialisasi, pelatihan, serta penerapan teknologi berupa Ekstraktor jus dan sistem cold chain. Pendampingan juga diberikan pada aspek sanitasi, pengemasan, dan penyusunan SOP produksi. Hasil kegiatan menunjukkan peningkatan signifikan pada kapasitas produksi dari 80 liter menjadi 200 liter per hari, efisiensi waktu produksi menurun dari 4,5 jam menjadi 2 jam, peningkatan umur simpan dari 3-5 hari menjadi 14-28 hari, serta penurunan pemborosan bahan baku hingga 60%. Pemahaman mitra meningkat dari rata-rata 37,1% menjadi 80%, sedangkan kemampuan praktik operasional mencapai rata-rata 75,9%. Kesimpulannya, penerapan teknologi tepat guna dan pendampingan berbasis pelatihan efektif dalam meningkatkan produktivitas, efisiensi, dan kualitas produk UKM Yanesa Food serta memperkuat kemandirian usaha berbasis pangan lokal.
Co-Authors Abiyyah, Bayu Salmaa Adanti Wido Paramadini Afin Muhammad Nurtsani Agung Cahyo Setyawan Agustin, Yolla Herdiani Aiza Yudha Pratama Ajeng Dyah Kurniawati Akmel Lu’lu Andini Rahyu Gati Anis Khairunnisa ARDIANSYAH ARDIANSYAH Arlian, Fitranaya Asami, Rere Aswin Injar Kharistama Atika, Farida Nur Awaludin, Muhammad Tata Budiarly, Dias Feby Cahyani, Dwi Ari Cahyani, Septi Adi Carantia Raharditya Condro Kartiko Devi Wulandari Dewi, Fitranaya Arlian Cintaya Dias Feby Budiarly Eko Fauzi Hartono Erawati, Rara Erminawati Erminawati Evia Zunita Dwi Pratiwi Faizah Faizah 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 Hanief Taqiyuddien Adz-Dzaky An-Naayif Hanun Khoirunisa Hapsari, Rahajeng Tri Icuk Rangga Bawono, Icuk Rangga 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 Rini, Poppy Ambar Rizky Kurniawan Rumpoko Wicaksono Rumpoko Wicaksono Salimatul Qolbiyah Salsa Bilah, Al Haya Nurjanah Afifah Santoso, Dimas Saputri, Intan Ayu Andini Ganis Septi Adi Cahyani Septiani, Fauziah Bunga Shevandra Qeysa Adifaputra Siti Nuryanti Sugeng Waluyo Ulil Maghfiroh Widyawati, Ana Yohani Setiya Rafika Nur Yudha Pratama, M Aldan Yulian Zetta Maulana Zunita, Evia