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All Journal Jurnal Ilmu Lingkungan Pelita Perkebunan Canrea Journal: Food Technology, Nutritions, and Culinary Journal DEVOTE: Jurnal Pengabdian Masyarakat Global Engagement: Jurnal Pengabdian Kepada Masyarakat
Nurul Asiah
Food Science And Technology Department, Universitas Bakrie
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Education Environmental Science Social Sciences Other

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Characteristics of Soto, an ethnic food that reflects Indonesian diversity: Based on ingredients Laras Cempaka; Afifah Amalia Rizki; Nurul Asiah; Wahyudi David; Kurnia Ramadhan; Arnia Sari Mukaromah; Hegar Pramastya; Fadly Husain; Nurul Huda
jurnal1 VOLUME 6 ISSUE 1, JUNE 2023
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v6i1.680

Abstract

Indonesia is highly diverse in culture, ethnicity, religion, and natural resources. The diversity is also obvious in its cuisine. Soto is an example of an iconic Indonesian dish found in many parts of the country. Despite sharing a similar name, the recipes vary according to their place of origin. Until now, how many variants of Soto are in Indonesia is not exactly known. This review aimed to discuss the characteristics of Soto based on ingredients. Soto is a soup composed of spices-flavored broth and various solid ingredients, such as vegetables and protein-and carbohydrate-rich foods. Every region in Indonesia has a different recipe of Soto; some use non-turmeric soup or coconut milk soup. The carbohydrate ingredients are mainly soun (cellophane noodle) and potato. The protein ingredients are mainly composed of chicken, egg, and beef. Vegetables consist of bean sprouts, tomatoes, and cabbage. Fried garlic, shallot, spring onion, and crackers are added as a garnish. The diversity of the ingredient makes the distinction among Soto: diversity of locality and diversity of ingredients. Approximately 46 types of Soto are reviewed in this article. Most of the Soto recipes use chicken, bean sprouts, soun, boiled egg, garlic, white pepper, red onion, ginger, and bay leaf as the main ingredients. Soto becomes an identity of its geographical origins and has distinction based on the main recipes.
Sensory Attributes of Cold Brew Coffee Products at Various Resting Time After Roasting Process Nabiilah Salmaa Dwiranti; Ardiansyah Ardiansyah; Nurul Asiah
Pelita Perkebunan (a Coffee and Cocoa Research Journal) Vol 35 No 1 (2019)
Publisher : Indonesian Coffee and Cocoa Research Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/iccri.jur.pelitaperkebunan.v35i1.349

Abstract

The quality of the brewed coffee depends on various factors. Resting time of roasted coffee beans is one of the processes that can affect the sensory charac- teristics of coffee brew. During resting the reduction of CO2 gas level may change and give significan effect on sensory quality of coffee. This study aims to determine the dominant sensory characteristics that can be used as quality parameters of cold brew coffee products at various resting times after roasting. The cold brew coffee product was brewed from roasted Arabica coffee beans with various resting time (0, 1, 3, 5, 7, and 9 days). Projective Mapping (Napping) sensory analysis method was used in this study. The samples were tested by 75 untrained panelists (naive panelists). Multiple Factor Analysis was used to obtain the cold brew coffee sample position configuration. The results of the analysis showed that panelists were able to differen- tiate the characteristic of sensory attributes each sample. The aroma and flavor are the main attributes that can differentiate the characteristics of each sample. From the napping method, the results obtained in the form of individual factor map and preference mapping showed that the sample resting time 1 and 3 days after roasting were assessed by the panelists as closest to the control sample (0 days). In summary, the resting time treatment of roasted coffee beans have a significant effect on the sensory characteristics of cold brew coffee products. This is proofed by changes of aroma, flavor, and aftertaste during certain period of resting time.
Training and Coaching Model Design as A Solutions for Women’s Microentrepreneurs Community (KOTA PELANGI) Problems Nurul Asiah; Wahyudi David; Tuti Widiastuti
Engagement: Jurnal Pengabdian Kepada Masyarakat Vol 5 No 1 (2021): May 2021
Publisher : Asosiasi Dosen Pengembang Masyarajat (ADPEMAS) Forum Komunikasi Dosen Peneliti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52166/engagement.v5i1.261

Abstract

Microentrepreneurs activities contribute to economic growth and social empowerment. KOTA PELANGI is one of women’s microentrepreneurs community that actively works to empower women in South Jakarta. Nevertheless, this community faces problems and limitations. The objective of this study is to design proper training and coaching as a solutions of those problems. The activities were conducted by data and information collections, field survey, observation, exploration, and design of the program. Results showed that more than 50% of community members work in the food business area. There are five priority problems faced by this community: marketing strategy, product quality and innovation, capital, equipment and facilities, employee and business management, business certification, and packaging. The model designed to solve each problem by training, coaching, and monitoring which is supported by various programs. The programs designed to solve the problems and increase the knowledge of community members, so they can manage their business better.
PEMANFAATAN SAMPAH ORGANIK UMKM UNTUK MEDIA TANAM BERBASIS KOMPOSTING Teuku Muhammad Rasyif; Asiah Nurul; Adriati Fatin; Syalwa Linda Hilmayani; Faiz Aly; Andyni Clarissa Hartono
Devote: Jurnal Pengabdian Masyarakat Global Vol. 4 No. 4 (2025): Devote: Jurnal Pengabdian Masyarakat Global, 2025
Publisher : LPPM Institut Pendidikan Nusantara Global

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/devote.v4i4.5151

Abstract

Food waste has become a critical global issue with significant environmental, social, and economic consequences. This community service program focused on empowering micro, small, and medium enterprises (MSMEs) at Pujasera JS09 in Jakarta to manage organic waste through composting. The program identified that the canteen produced an average of 150–200 kg of food waste daily, of which 10–30 kg consisted of vegetable residues, fruit peels, and other organic materials suitable for composting. Using a roller composter, the decomposition process successfully transformed waste into mature planting media within approximately 16 days. Compost maturity was confirmed through pH stabilization at 7, neutral odor, and positive immersion tests. Furthermore, carbon footprint analysis using the EPA WARM model revealed that diverting 20 kg/day of organic waste from landfills to composting reduced greenhouse gas emissions by 3.06 tons CO₂e annually, equivalent to an 8% reduction. These results highlight that composting not only improves local hygiene and reduces methane emissions but also supports sustainable waste management practices and climate change mitigation. The program demonstrates a practical and replicable approach for MSMEs to contribute to circular economy implementation and environmental sustainability.
Analisis Degradasi Minyak Jelantah dan Dampaknya Terhadap Emisi Gas Rumah Kaca dalam Produksi Biodiesel di DKI Jakarta Sirin Fairus; Nurul Asiah; Teguh Sandi Wijaya; Tasya Nurfadila
Jurnal Ilmu Lingkungan Vol 24, No 2 (2026): March 2026
Publisher : School of Postgraduate Studies, Diponegoro Univer

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jil.24.2.271-282

Abstract

Pertumbuhan konsumsi minyak goreng di wilayah perkotaan, khususnya DKI Jakarta, menghasilkan limbah minyak jelantah dalam jumlah besar yang berpotensi mencemari lingkungan apabila tidak dikelola secara tepat. Penelitian ini bertujuan untuk menganalisis konversi minyak jelantah menjadi biodiesel serta menghitung emisi gas rumah kaca (GRK) yang dihasilkan dari tahapan transportasi dan proses transesterifikasi. Penelitian dilakukan menggunakan pendekatan kuantitatif dan kualitatif melalui pengambilan sampel minyak jelantah dari beberapa wilayah di DKI Jakarta, pengujian laboratorium kualitas biodiesel berdasarkan standar SNI 7182:2015, serta perhitungan emisi menggunakan faktor emisi transportasi dan proses produksi biodiesel. Hasil penelitian menunjukkan bahwa minyak jelantah memiliki potensi yang baik sebagai bahan baku biodiesel untuk mendukung ketahanan energi lokal dan pengurangan limbah perkotaan. Kondisi optimum proses transesterifikasi diperoleh pada rasio minyak terhadap metanol 6:1, penggunaan katalis KOH 1%, suhu 70 °C, dan kecepatan pengadukan 600 rpm dengan yield biodiesel mencapai 90,42%. Biodiesel yang dihasilkan memenuhi standar mutu SNI 7182:2015 pada parameter utama viskositas, angka setana, kandungan sulfur, dan kestabilan oksidasi. Jumlah total emisi dalam periode tertentu merupakan penjumlahan dari emisi kegiatan pengumpulan berdasarkan jarak rata-rata terjauh dan emisi proses produksi biodiesel berbahan baku minyak jelantah. Estimasi emisi dari produksi biodiesel harian di lima wilayah DKI Jakarta adalah sebesar 30.624,80 kg CO₂ ekuivalen. Temuan ini menunjukkan bahwa pemanfaatan minyak jelantah sebagai biodiesel tidak hanya berpotensi mengurangi limbah dan mendukung energi terbarukan, tetapi juga memberikan kontribusi terhadap pengelolaan emisi GRK di kawasan perkotaan. Kebaruan penelitian ini terletak pada pendekatan integratif antara analisis kualitas biodiesel minyak jelantah dan estimasi emisi GRK berbasis wilayah perkotaan di DKI Jakarta.
Co-Authors Adriati Fatin Afifah Amalia Rizki Andyni Clarissa Hartono Ardiansyah, Ardiansyah Arnia Sari Mukaromah Fadly Husain Faiz Aly Fatin Adriati Hegar Pramastya Kurnia Ramadhan Laras Cempaka Nabiilah Salmaa Dwiranti Nurul Huda Sirin Fairus Syalwa Linda Hilmayani Tasya Nurfadila Teguh Sandi Wijaya Tuti Widiastuti Wahyudi David Wahyudi David