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All Journal Jurnal Ilmu Pertanian Indonesia Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Chimica et Natura Acta Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) JISIP: Jurnal Ilmu Sosial dan Pendidikan Agritechnology : Jurnal Teknologi Pertanian Jurnal Abdi Masyarakat (JAM) Jurnal Industri Kreatif dan Kewirausahaan Food ScienTech Journal Bubungan Tinggi: Jurnal Pengabdian Masyarakat Jurnal Pengabdian Nasional (JPN) Indonesia Journal of Servite Jurnal Industri Pariwisata Journal of Food Technology and Health JURNAL TEKNIK INDUSTRI AGRIC Jurnal Pengabdian Nasional (JPN) Indonesia

Julfi Restu Amelia, Julfi Restu

Universitas Sahid

Author-ID : 599118

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Public Health Social Sciences Other

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Pengaruh Bahan Penstabil dan Perbandingan Konsentrasi Daun Kemangi dan Lemon Terhadap Mutu Minuman Kemangi Lemon Elina Wisnu Yunita; Intan Nurul Azni; Julfi Restu Amelia; Zukhrawardi Zuhdi
Agritechnology Vol 4 No 1 (2021): Edisi Juni
Publisher : Fakultas Teknologi Pertanian, Universitas Papua, Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51310/agritechnology.v4i1.69

Sayur dan buah merupakan komoditas hortikultur yang berperan penting dalam pemenuhan kebutuhan vitamin dan mineral. Daun kemangi merupakan sayuran dan lemon merupakan buah-buahan yang memiliki kandungan vitamin, mineral, dan fitokimia yang baik bagi kesehatan. Gabungan sari daun kemangi dan buah lemon dapat dijadikan minuman. Minuman kemangi lemon banyak digemari oleh konsumen namun jika disimpan lama akan timbul endapan yang menurunkan daya terima konsumen. Tujuan penelitian ini adalah untuk mengetahui pengaruh jenis bahan penstabil (CMC; Na-Alginat; dan campuran CMC & Na-alginat) dan perbandingan konsentrasi antara sari lemon dengan sari kemangi pada konsentrasi yang berbeda (10%; 15%; dan 20%) terhadap mutu minuman kemangi lemon. Teknik analisis data menggunakan analisis sidik ragam (ANOVA) dan dilanjutkan dengan uji Duncan jika perlakuan berbeda nyata. Hasil uji menunjukkan penggunaan bahan penstabil dan perbandingan formulasi berpengaruh signifikan terhadap mutu fisik (pH, total padatan terlarut, kestabilan) dan organoleptik (hedonik) pada parameter rasa, warna dan kestabilan. Namun, hasil uji tidak berpengaruh signifikan terhadap kadar vitamin C dan parameter warna. Perlakuan terbaik berdasarkan uji hedonik adalah dengan penstabil Na-Alginat dan perbandingan sari lemon dengan sari kemangi sebesar 15% dengan pH 3,66, total padatan terlarut 16,33%, stabilitas suspensi 75%, dan kadar vitamin C 83,60%. Basil leaves-vegetables and lemons-fruits that contain vitamins, minerals, and phytochemicals that are good for health. The combination of basil extract and lemon can be used as a drink. Basil-lemon drink is favored by consumers, but if stored for a long time, the sediment will arise which reduces consumer acceptance. The aim of this study was to determine the effect of the type of stabilizer (CMC; Na-Alginate; and the combination of CMC & Na-alginate) and the comparison of concentrations between lemon juice and basil extract at different concentrations (10%; 15%; and 20%) on basil-lemon drink quality. The data were analyzed by analysis of variance and continued with Duncan's test if significantly different. The test results showed that the use of stabilizers and formulation ratios had a significant effect on physical quality (pH, total dissolved solids, stability) and organoleptic (hedonic) parameters of taste, color, and stability. However, the test results have no significant effect on vitamin C levels and color parameters. The best treatment based on the hedonic test was Na-Alginate stabilizer and the ratio of lemon juice to basil extract 15% with pH 3.66, total soluble solids 16.33%, suspension stability 75%, and vitamin C content 83.60%.

POTENSI BIOGAS DARI PROSES REKAYASA AKLIMATISASI BIOREAKTOR AKIBAT PERUBAHAN SUBSTRAT PADA INDUSTRI BIOETHANOL Julfi Restu Amelia; Udin Hasanudin; Erdi Suroroso
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 8, No 3 (2019): September
Publisher : The University of Lampung

Produksi etanol (bioetanol) dari bahan baku biomassa merupakan salah satu cara mengurangi polusi lingkungan dan konsumsi terhadap minyak mentah. Salah satu bahan bakar yang dapat diperbaharui yakni bioethanol yang merupakan produk turunan dari singkong dan tetes tebu dengan menggunakan teknik proses multiple feedstock system. Industri bioethanol tidak hanya memproduksi produk utama berupa etanol, tetapi juga menghasilkan air limbah dalam jumlah besar. Air limbah bioethanol berbahan baku singkong disebut dengan thinslop, sedangkan air limbah bioethanol berbahan baku tetes tebu disebut dengan vinasse. Adanya proses perubahan substrat dari thinslop ke vinasse akan menyebabkan perubahan beban mikroorganisme dalam penguraian bahan organik . Tujuan dari penelitian yakni untuk mengukur potensi produksi biogas dari proses rekayasa aklimatisasi perubahan substrat. Penelitian menggunakan tiga bioreaktor CSTR dengan kapasitas 50 L. Perlakuan setiap bioreaktor yakni 50% thinslop dan 50% vinasse; 25% thinslop dan 75% Vinasse, dan 100% Vinasse, dengan laju pembebanan berbeda setiap minggu (0,5 g / L hari, 1,0 g / L hari, 1,5 g / L hari, dan 2,0 g / L hari). Hasil penelitian menunjukkan bahwa nilai potensial biogas dari bioreaktor pertama (50% thinslop: 50% vinasse), bioreaktor kedua (25% thinslop: 75% vinasse), dan bioreaktor ketiga (100% vinasse) berturut-turut yakni 39,39 L/hari, 38,97 L/hari 27,23 L/hari. Hasil penelitian juga menunjukkan bahwa kandungan gas metana secara berturut-turut dari bioreaktor pertama, bioreaktor kedua, dan bioreaktor ketiga (100% vinasse) sekitar 32,67-52,81%, 40,29-67,29%, 20,46-57,33%. Kata kunci : bioethanol, singkong, tetes tebu, bireaktor, aklimatisasi

YOGHURT SUSU JAGUNG MANIS KACANG HIJAU SEBAGAI STRATEGI INOVASI PRODUK ALTERNATIF PANGAN FUNGSIONAL Julfi Restu Amelia; Syamsul Ma'arif; Yandra Arkeman
JURNAL TEKNIK INDUSTRI Vol. 4 No. 3 (2014): Volume 4 No. 3 November 2014
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Semakin tingginya kesadaran akan kesehatan telah membawa perubahan tuntutan masyarakat yang menginginkan produk pangan yang akan dikonsumsi tidak hanya bergizi dan aman, tetapi juga dapat memberikan dampak bagi kesehatan (panganfungsional). Salah satu produk pangan fungsional adalah yoghurt. Yoghurt yang sudah ada di pasar saat ini harganya dinilai cukup mahal sehingga tidak terjangkau oleh kebanyakan masyarakat karena berbahan dasar susu sapi. Oleh karena itu, inovasi produk yoghurt berbahan dasar nabati dapat menjadi solusi alternatif dalam menyediakan pangan fungsional yang lebih terjangkau. Salah satu bahan nabati yang berpotensi digunakan dalam pembuatan yoghurt adalah jagung manis dan kacang hijau. Kombinasi dua bahan tersebut dalam pembuatan yoghurt dapat melengkapi kandungan asam amino esensial yang tidak terdapat dalam masing-masing bahan baku. Yoghurtsusu jagung manis kacang hijau diprediksi akan mampu bersaing dengan produk minuman laktat lainnya di pasar karena memiliki kandungan asam amino yang lengkap serta didukung dengan adanya manfaat probiotik.

Pelatihan Manajemen Usaha, Pemasaran Digital, dan Pembukuan Usaha Mikro Kecil dan Menengah (UMKM) di Desa Nanggerang, Tajurhalang, Bogor Laila Febrina; Julfi Restu Amelia; Soecahyadi Soecahyadi
Jurnal Abdi Masyarakat (JAM) Vol 8, No 1 (2022): JAM (Jurnal Abdi Masyarakat)-September
Publisher : Universitas Mercu Buana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22441/jam.v8i1.16822

Desa Nanggerang memiliki beberapa jenis UMKM, seperti UMKM keripik singkong, keripik pisang, dan lainnya, sehingga pelatihan manajemen usaha berupa pemasaran digital dan pembukuan penting untuk dilakukan. Tujuan dari kegiatan pelatihan adalah meningkatkan pengetahuan dan minat target peserta dalam hal manajemen usaha, pemasaran digital, dan pembukuan. Pelaksanaan kegiatan dilakukan dalam tiga tahap, yakni 1) tahap persiapan, 2) tahap pelaksanaan, dan 3) tahap evaluasi kegiatan. Hasil evaluasi kegiatan menunjukkan bahwa 100% peserta telah memahami hal-hal apa saja yang harus diperhatikan dalam mengelola usaha dan tertarik menjalankan usahanya dengan melakunya pemasaran secara digital. Hasil kegiatan juga menunjukkan bahwa sebanyak 88% peserta berminat untuk mencatatkan penjualannya dengan menggunakan pembukuan secara digital (aplikasi kasir pintar) untuk memudahkan menghitung keuntungan

Sosialisasi Pangan Darurat di Desa Wangun Jaya, Kecamatan Cugenang, Kabupaten Cianjur, Jawa Barat Maya Dewi Dyah Maharani; Tatan Sukwika; Julfi Restu Amelia; Muhammad Alif Reza; Nurani Rizkiati Rachmani
Bubungan Tinggi: Jurnal Pengabdian Masyarakat Vol 5, No 1 (2023)
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/btjpm.v5i1.7321

Desa Wangun Jaya-Cianjur, merupakan desa yang terdampak bencana gempa, sehingga ketersediaan pangan terganggu akibat aksesibilitas jalur distribusi terhambat. Pangan darurat menjadi salah satu solusi untuk mengatasi hal tersebut, sehingga diadakan PKM terkait pangan darurat. Salah satu komoditi desa adalah sapi dan ikan. Produk olahan berbasis sapi dan ikan seperti ikan asap, abon ikan, abon sapi, berpotensi untuk dikembangkan sebagai pangan darurat. Kegiatan PKM bertujuan untuk membangkitkan semangat dan meningkatkan pengetahuan masyarakat agar tetap menjalankan kegiatan pengolahan hasil pertanian berbasis sumber daya hewani yang ada di desa serta mampu diproduksi secara mandiri. Kegiatan dilaksanakan pada tanggal 09 Desember 2022, yang terdiri dari tiga kegiatan meliputi diskusi, sosialisasi (ceramah dan diskusi tanya jawab), serta evaluasi. Hasil post-test menunjukkan bahwa terjadi peningkatan pengetahuan masyarakat terkait pangan darurat, produk-produk pangan darurat, dan karakteristik kritis produk pangan darurat. Hasil kegiatan juga menunjukkan bahwa mitra bersemangat untuk membuat produk pangan darurat dan menjadikan Desa Wangun Jaya menjadi desa tangguh bencana.Wangun Jaya Village (Cianjur) is a village that was affected by the earthquake, so food availability was disrupted due to the hampered accessibility of distribution channels. Emergency food is one of the solutions to overcome this, so PKM is held in relation to emergency food. One of the village's main commodities is cattle, followed by fish. Processed products based on beef and fish, such as smoked fish, shredded fish, and shredded beef, have the potential to be developed as emergency foods. PKM activities aim to increase knowledge and arouse the enthusiasm of the community, especially farmer groups, to continue to be able to carry out agricultural product processing activities with an approach to utilizing natural resources found in the village and which can be produced independently. The activity was conducted on December 9, 2022, and has three stages: discussion, socialization (lectures and Q&A sessions), and evaluation. The post-test findings demonstrate an improvement in public awareness of emergency food, emergency food items, and the essential qualities of emergency food products. The activity's outcomes also demonstrate the partners' enthusiasm for producing emergency food items and making Wangun Jaya Village a disaster-resistant community.

Quality Characteristics of Sourdough Bread with The Addition of Water Yest and Wheat-Mocaf Flours Combination Intan Nurul Azni; Alberta Teresa Anggi Prabawati; Iman Basriman; Julfi Restu Amelia
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 12, No 2 (2023): June 2023
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v12i2.350-362

Sourdough bread embraces health benefits due to the fermentation process carried out in the manufacturing process. The quality of sourdough bread is influenced by the specific microbes (yeast) that develop in the sourdough and the type of flour. The purpose of this study was to determine whether the type of fruit water yeast and the combination of wheat flour and mocaf could affect the quality of sourdough bread. The research design used was a factorial, completely randomized design with two factors and three replications. Water yeast from apple and salaca fruits as the first factors, and the second factor is a combination of wheat flour and mocaf as much as (100:0), (80:20), and (60:40). Physico-chemical and organoleptic characteristics were observed in the study. ANOVA and DMRT further tests were used for data analysis. Research shows the type of fruit water yeast can affect the moisture and carbohydrate content of sourdough bread. The combination of wheat flour and mocaf has a significant effect on the physical (hardness), chemical (content of water, ash, fat, protein, and carbohydrates), and organoleptic qualities (colour and the hedonic quality of texture) The combination of wheat flour and mocaf as much as 60:40 is a combination that produces sourdough bread of the highest quality. Keywords: Apple, Mocaf, Sourdough, Wheat flour, Zalacca

KARAKTERISTIK MUTU MINUMAN FUNGSIONAL OKRA HIJAU DENGAN PENAMBAHAN SUKRALOSA DAN EKSTRAK KAYU MANIS) Alfi Sekar Kinanti; Julfi Restu Amelia
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 5, No 1 (2023): Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v5i1.1797

Minuman fungsional okra memiliki berbagai senyawa yang bermanfaat bagi kesehatan, namun memiliki nilai sensori yang kurang baik sehingga diperlukan adanya penambahan sukralosa dan ekstrak kayu manis. Penelitian bertujuan untuk mengkaji karakteristik minuman fungsional okra dengan penambahan konsentrasi sukralosa dan ekstrak kayu manis yang berbeda. Mutu minuman fungsional ditinjau dari karakteristik fisik, kimia, mikrobiologi, dan organoleptik. Rancangan penelitian yang digunakan yaitu Rancangan Acak Lengkap (RAL Faktorial) dengan dua faktor yaitu konsentrasi sukralosa (0,01%, 0,02%, 0,03%) dan faktor konsentrasi ekstrak kayu manis (10%, 15%, 20%) dengan tiga kali ulangan. Data yang diperoleh dianalisis dengan ANOVA dengan Î±0,05 dan uji lanjut DMRT jika perlakuan berbeda nyata. Perlakuan terbaik dari penelitian yakni penambahan konsentrasi sukralosa 0,03% dan ekstrak kayu manis 20%, dengan karakteristik kadar total padatan terlaut sebesar 3,20ËšBrix, pH 5,33, kadar keasaman 0,65261%, kadar aktivitas antioksidan IC50 37 ppm (sangat kuat), nilai uji hedonik pada parameter warna dengan rata-rata 4 (suka), aroma 4 (suka), rasa 4 (suka) serta pada pengujian logam berat Pb, Cd, Sn, Hg dan As bernilai di bawah ambang batas, kadar cemaran bakteri Escherichia coli 3 APM/ml, dan sudah sesuai dengan SNI 3719-2014.

PENGARUH PENAMBAHAN LARUTAN SUKROSA TERHADAP AKTIVITAS ANTIBAKTERI MINUMAN SINBIOTIK EKSTRAK CINCAU HIJAU SELAMA PENYIMPANAN PADA SUHU DINGIN Samsul Rizal; Julfi Restu Amelia; Suharyono A S
Agric Vol. 31 No. 1 (2019)
Publisher : Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/agric.2019.v31.i1.p53-66

Sinbiotic drinks have a very acidic taste, so it is necessary to add sucrose solution to get the best taste. This study aims to determine the effect of adding 65% (v/v) sucrose solution to changes in antibacterial activity of green grass jelly synbiotic drinks during storage in cold temperatures. The finished green grass jelly synbiotic product was given two different treatments, namely the product without the addition of sucrose solution and product with the addition of 10% (v/v) of 65% (b/v) sucrose solution. The product was stored for 28 days at a cold temperature of ± 10oC. Observations were carried out every 7 days for antibacterial activity, pH, total acid, and total lactic acid bacteria. Antibacterial activity was evaluated using the agar diffusion method against pathogenic bacteria including Staphylococcus aureus, Salmonella sp., Bacillus cereus, and Eschericia coli. The results showed that the antibacterial activity, pH, and total lactic acid bacteria of green grass jelly synbiotic drinks both without and with the addition of 65% (b/v) sucrose as much as 10% (v/v) reduced during storage at cold temperatures, while total acid increases. There was no significant difference between the antibacterial activity and the characteristics of the green grass jelly synbiotic drink given 65% sucrose solution and without the addition of 65% sucrose solution. Thus the study concluded that the addition of 65% sucrose solution to increase the preference for the product did not significantly affect the change in antibacterial activity of the green grass jelly synbiotic beverage during storage in cold temperatures.

The Sosialisasi Pangan Darurat: Pengasapan Pangan Asal Hewani di Kelompok Sari Tani Kecamatan Cugenang Kabupaten Cianjur Julfi Restu Amelia; Maya Dewi Maharani; Siti Sujatini
Jurnal Pengabdian Nasional (JPN) Indonesia Vol. 4 No. 3 (2023): September
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LPPM) AMIK Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35870/jpni.v4i3.497

Cianjur is a high-risk area for seismic disasters, so it is important to pay attention to emergency food supplies. One type of emergency food that could be developed is smoked foods of animal origin (PAH). The activities carried out are aimed at generating enthusiasm and enhancing the skills of the community so that they can continue to process food products of animal origin and can produce them independently. So that Cianjur, especially Cugenang district, becomes a disaster-resilient area. future area. PKM activities were carried out on August 18, 2023 at Sari Tani Group's business location, Wangun Jaya Village, Cugenang District, Cianjur, West Java, with Sari Tani Group partners. The steps taken to implement PKM activities included discussion, socialization, and evaluation of the activities (pre-test and post-test). The results of PKM activities show a change in the level of understanding of participants about influencing factors, processing steps and methods that can be applied in smoking technology of original food products. animals, from 20% to 93.33%. PKM results also showed changes in participants' level of knowledge about correct methods according to regulations of the US Food and Drug Administration (FDA), and the role of smoke chemicals in the process. disinfection and any negative effects that may arise from root-based disinfection technology from 6.67% to 86.67%.

Comparative Study of Antioxidant and Antibacterial Activities of Tropical Citrus Fruits (Juice and Peels) Julfi Restu Amelia; Fildzah Hashfi Safitri; Giyatmi Giyatmi; Intan Nurul Azni
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 1 (2024): March 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i1.242-249

Tropical citrus fruits contain important bioactive compounds with health-promoting properties such as antioxidant and antibacterial properties. This study provided comparative data on the antioxidant and antimicrobial activity of tropical citrus (local lemons, imported lemons, and limes) juice and peel. Antioxidant activity of citrus fruits was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and expressed as IC50. Antimicrobial activity was evaluated against pathogens (E. coli, B. subtilis, S. aureus) using agar diffusion method. The results showed that very strong antioxidants were detected in domestic and imported lemon juice (33.45 ppm; 31.43 ppm) and peel (15.89 ppm; 44.50 ppm). However, lime juice and peel had stronger antioxidant activity (60.35 ppm and 59.54 ppm). The highest zone of inhibition was observed against S. aureus and the lowest was recorded against E. coli. The diameters of the zones of inhibition of local lemon, imported lemon, and lime juice against S. aureus were 26.40 mm, 27.95 mm, and 27.31 mm; E. coli was 15.64 mm, 16.84 mm, and 16.63 mm; and B. subtilis was 17.88 mm, 21.77 mm, and 21.24 mm, respectively. Tropical citrus juice showed higher activity against Grampositive than Gram-negative bacteria tested. Local lemon, imported lemon, and lime peels did not inhibit E. coli, B. subtilis, and S. aureus. Keywords: Antibacterial, Antioxidant, Lemon, limes, Tropical citrus

Co-Authors A Sandrasari, Diny Alberta Teresa Anggi Prabawati Alfi Sekar Kinanti Annisa Retno Utami Aulia, Malika Husni Bella Roslia Syafitri Elina Wisnu Yunita Erdi Suroroso Fildzah Hashfi Safitri Firda N.W. Prasasti Giyatmi Giyatmi Giyatmi Giyatmi Giyatmi Giyatmi Hamidatun Hamidatun, Hamidatun Holyness Nurdin Singadimedja Iman Basriman Iman Basriman Intan Nurul Azni Intan Nurul Azni Intan Nurul Azni Joni Munarso, Joni Kinanti, Alfi Sekar Laila Febrina Laila Febrina Laksono Trisnantoro Lisa Ratnasari Maya Dewi Dyah Maharani Maya Dewi Maharani Monica, Putri Muhammad Alif Reza Muhammad Fajri Romadhan Mulyawati, Ira N. Ambarsari Nurani Rizkiati Rachmani Purnama, Vindi Prilia Rahmawati Rahmawati Rahmawati, Rahmawati Ramadhan, M. Fajri Ratnasari, Kania Romadhan, M Fajri Romadhan, Muhammad Fajri Safitri, Fildzah Hashfi Samsul Rizal Shanti Pujilestari, Shanti Siti Sujatini Siti Sujatini Soecahyadi Soecahyadi Soecahyadi Soecahyadi Suharyono A S Syafitri, Bella Roslia Syamsul Ma'arif TATAN SUKWIKA Udin Hasanudin Vindi Prilia Purnama Yandra Arkeman Zukhrawardi Zuhdi

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