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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 JMM (Jurnal Masyarakat Mandiri) 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
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The Characteristics of Local Dark Brown Waxy Sorghum Rice from Lamongan Due to the Different Polishing Frequency and Soaking Conditions Rahmawati, Rahmawati; Aulia, Malika Husni; Pujilestari, Shanti; Amelia, Julfi Restu; Munarso, Joni
Jurnal Ilmu Pertanian Indonesia Vol. 30 No. 3 (2025): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.30.3.621

Abstract

Dark brown local glutinous sorghum has the potential to replace white rice because it has higher carbohydrate and dietary fiber contents and lower total sugar content. Sorghum has the disadvantages of hard seeds and astringency, which can be reduced by polishing and soaking. The aim of the research was to study the effect of the polishing frequency and soaking condition on sorghum seed with 2 research variables: (1) the polishing frequency [once and twice] and (2) soaking conditions [(1) 100°C water allowed to reach room temperature for 24 h; (2) 100°C water allowed to reach room temperature for 36 h; (3) baker's yeast 0.25% b/v at room temperature for 24 h; and (4) baker's yeast 0.25% b/v at room temperature for 36 h]. Rice quality was tested for hardness, elasticity, chewiness, stickiness, organoleptic properties, and antioxidant activity. Data was processed using ANOVA (α = 0.05) and Duncan’s Multiple Range Test. The results showed that the polishing frequency and soaking conditions affected the hardness, elasticity, chewiness, and stickiness of sorghum rice. The best sample was found to be twice-polished dark brown glutinous sorghum rice, with a 100 °C water soaking condition, and allowed to reach room temperature for 36 h. The sorghum rice had a hardness of 2,578.6 ± 1,044.4 gf, elasticity of 48.24 ± 0.20%, chewiness of 0.3622 ± 0.00, stickiness of (-76.88 ± 0.76) gs, with antioxidant activity of 0.0041 mg/g (strong), which panelists liked and similar with rice from the parameters of color (score 5.0 ± 0.2), aroma (score 4.5 ± 0.1), texture (score 4.8 ± 0.1), and taste (score 4.5 ± 0.1). Keywords: dark brown waxy sorghum, Lamongan city, local commodity, polishing frequency, soaking condition
KARAKTERISTIK MUTU MINUMAN FUNGSIONAL OKRA HIJAU DENGAN PENAMBAHAN SUKRALOSA DAN EKSTRAK KAYU MANIS) Kinanti, Alfi Sekar; Amelia, Julfi Restu
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 5 No 1 (2023): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Mei
Publisher : Universitas Sahid

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

Abstract

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 α<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 3,20˚Brix, 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.
FORMULASI KAPPA KARAGENAN DAN KONJAK TERHADAP KARAKTERISIK KIMIA PUDING SARI JAGUNG MANIS Amelia, Julfi Restu; Rahmawati, Rahmawati; Purnama, Vindi Prilia
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health) Vol 2 No 1 (2020): Jurnal Teknologi Pangan dan Kesehatan (Journal Of Food Technology And Health) Mei
Publisher : Universitas Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36441/jtepakes.v2i1.500

Abstract

ABSTRAK: Tujuan dari penelitian adalah untuk melihat pengaruh formulasi kappa karagenan dan konjak terhadap karakterisik kimia puding sari jagung manis. Penelitian dilakukan dengan Rancangan Acak Lengkap (RAL) tunggal dengan satu faktor, lima taraf dengan tiga kali ulangan. Data yang diperoleh dianalisis lebih lanjut dengan menggunakan uji Duncan dengan tingkat signifikansi α=0,05. Variabel bebas pada formulasi kappa karagenan dan konjak dibagi menjadi A1 sampai dengan A5, yang terdiri dari 100:0, 87:13, 73:27, 60:40, 47:53. Hasil penelitian menunjukkan bahwa formulasi puding terbaik diperoleh pada puding dengan formulasi kappa karagenan dan konjak 73:27, yang memiliki karaktersitik kimia berupa nilai pH 7,81,  Total Padatan Terlarut 15,6°Brix, kadar abu 0,41%, lemak 1,12%, protein 0,58%, , karbohidrat 26,73%. Puding tersebut juga mengandung kadar serat pangan 1,72% dan total karoten 0,007%. ABSTRACT : The aim of the research was to find the effect of formulation kappa carrageenan and konjac on the quality of sweet corn milk puding. The experimental design used was randomized complete design with one factor, five treatments, and three replications. The data was analyzed with Duncan test when significant differences (α=0,05). The independent variable are formulations of kappa carrageenan and konjac which divided into A1 to A5,  they were 100:0, 87:13, 73:27, 60:40, 47:53. The results showed puding with formulation 73:27 is the best, with characteristics : pH 7,81, total dissolved solids 15,6°Brix, water content 71,17%, ash content 0,41%, fat 1,12%, protein 0,58%, carbohydrate 26,73%. It’s puding contains food fiber 1,72% and carotenes total 0,007%.
Comparative Study of Antioxidant and Antibacterial Activities of Tropical Citrus Fruits (Juice and Peels) Amelia, Julfi Restu; Safitri, Fildzah Hashfi; Giyatmi, Giyatmi; Azni, Intan Nurul
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

Abstract

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
Quality Characteristics of Functional Beverages from Moringa Leaf Juice with the Addition of Red Ginger Juice and Sucralose Amelia, Julfi Restu; Syafitri, Bella Roslia
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 4 (2024): December 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i4.1383-1394

Abstract

Moringa functional drink is well known for its benefits for health but has weaknesses in the form of sensory value in aroma and taste, so the addition of red ginger juice and sucralose is necessary. The research aims to determine the quality characteristics of functional drink, which is added with varying concentrations of red ginger juice and sucralose and reviewed based on its physical, chemical, microbiological, and organoleptics. Completely Randomized Design (CRD) was used for research design with two factors and two replications: red ginger juice (30%, 40%, and 50%) and sucralose (100 ppm, 150 ppm, and 200 ppm). The ANOVA showed significantly different results (α = 0.05) for total dissolved solids, antioxidant activity values, and organoleptic tests. The best treatment was obtained by adding a concentration of 40% red ginger juice and 150 ppm sucralose, with a total dissolved solids value of 4.97˚Brix, an IC₅₀ antioxidant activity value of 46 ppm indicating very strong antioxidant activity, the hedonic test score was in score range of 4 for color and 5 for aroma and taste. The metals contamination is below the threshold, the total plate number is <1×10³ colonies/ml, and the yeast mold number is <1×10² colonies/ml. Keywords: Antioxidant, Functional, Moringa, Red Ginger, Sucralose.
Socialization Of Food Packaging Labeling In Msme Food Products In Pagelaran Village: Sosialisasi Pelabelan Kemasan Pangan Di Umkm Produk Pangan Desa Pagelaran Amelia, Julfi Restu; Utami, Annisa Retno; Ratnasari, Kania
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 9 No. 3 (2025): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v9i3.23242

Abstract

Pagelaran Village, Ciomas, Bogor, has several food product MSMEs that do not yet have packaging labels. Packaging labeling is an important thing to consider because it can influence consumer decisions in purchasing food products, so socialization related to this is important to do. The PKM activities carried out aim to socialize packaging labeling in several food product MSMEs and increase respondents' knowledge regarding food labels. The socialization method is carried out through lectures and demonstrations. The level of success of the socialization is measured using the pre-test and post-test methods using Google Forms. The results of the success measurement show that there is an increase in the knowledge of socialization participants regarding food packaging labeling and the components contained therein. These results also show that there is an increase in participants' knowledge regarding things that are not allowed to be included in food labels
PELATIHAN PEMBUATAN KONTEN BERKUALITAS DAN DIGITAL MARKETING: KUNCI SUKSES PENJUALAN DIGITAL BAGI UMKM Utami, Annisa Retno; Ratnasari, Kania; Amelia, Julfi Restu
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 6 (2024): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i6.26919

Abstract

Abstrak: Eera digital menuntut UMKM agar mampu menarik perhatian konsumen dengan membuat konten digital. Kegiatan pelatihan ini menjadi penting bagi pelaku usaha, khususnya di sektor kuliner, agar dapat memanfaatkan platform digital. Tujuan kegiatan ini yaitu untuk memberikan pemahaman kepada pelaku UMKM tentang cara membuat konten yang relevan, menarik, dan mampu membangun citra merek yang kuatmembantu UMKM dalam memilih platform digital, memberikan pemahaman dalam membuat copywriting agar dapat mempengaruhi, menginspirasi dan mengajak konsumen untuk membeli dan membangun brand awareness. Metode yang digunakan dengan memberikan pelatihan pemaparan materi digital marketing dan membuat konten yang menarik serta workshop pembuatan konten yang berkualitas serta penggunaan copywriting yang menarik dengan AI. Tahapan kegiatan dimulai dari identifikasi, perencanaan, pelatihan & workshop, evaluasi. Mitra dari kegiatan ini yaitu UMKM yang berfokus pada usaha kuliner (makanan & minuman) yang berjumlah 23 usaha yang berada di Kecamatan Ciomas dan Pagelaran. Evaluasi dari kegiatan ini diukur dengan memberikan 4 pertanyaan pre-test dan post-test serta mitra diminta untuk membuat konten foto produk dan penggunaan copywring di media sosial. Dari hasil pre-test dan post-test pemahaman peserta dari rata-rata 25% menjadi 95%, selain itu peserta memiliki kemampuan softskill dalam membuat foto produk dan editing foto.Abstract: The purpose of this activity is (1) to provide understanding to MSME actors on how to create relevant, interesting content that can build a strong brand image. (2) to help MSMEs in choosing a digital platform, (3) to provide understanding in creating copywriting in order to influence, inspire and invite consumers to buy and build brand awareness. The method used is to provide training in presenting digital marketing materials and creating interesting content as well as workshops on creating quality content and using interesting copywriting with AI. The stages of the activity start from identification, planning, training & workshops, evaluation. The partners of this activity are MSMEs that focus on culinary businesses (food & beverages) totaling 23 businesses located in Ciomas and Pagelaran Districts. The evaluation of this activity is measured by pre-test and post-test and partners are asked to create product photo content and use copywriting on social media. From the results of the pre-test and post-test, the participants' understanding increased from an average of 25% to 95%, in addition, participants have soft skills in creating product photos and editing photos.
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 Soecahyadi Soecahyadi Soecahyadi Soecahyadi Suharyono A S Syafitri, Bella Roslia Syamsul Ma'arif TATAN SUKWIKA Udin Hasanudin Vindi Prilia Purnama Yandra Arkeman Zukhrawardi Zuhdi