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Anugerah Dany Priyanto, Anugerah Dany
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Other

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Journal : AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)

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Sensory Profile of Candied Tomatodates Using the Just About Right Method Diapri, Syafian Putra; Jariyah, Jariyah; Priyanto, Anugerah Dany
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.487

Abstract

Candied tomato dates are processed candies made from tomatoes that are dried until they are shaped like dates. Sensory profiles are needed to obtain candied date tomatoes with the most optimal betel lime solution concentration treatment and blanching time based on penalty analysis methods (JAR and hedonic scales). This study used the just about right method combined with the hedonic scale (overall liking) in the treatment of candied date tomatoes with a concentration of betel lime solution (2%, 3% and 4% (b/b)) and blanching time (5 minutes, 10 minutes and 15 minutes). There are 17 sensory attributes that will be tested through the assessment of the JAR scale and the hedonic scale (overall liking). The data obtained was then processed using XLSTAT 2024 software. Based on the results of the penalty analysis, it was shown that the most optimal candied date tomatoes were candied date tomatoes with a concentration treatment of 3% betel lime solution and a blanching time of 15 minutes where there were 14 insignificant test attributes or p-value≥0.05. Meanwhile, there are only 3 sensory attributes that need to be optimized or p-value˂0.05, namely juicy texture (p-value = 0.002), sweet taste (p-value = <0.0001) and fruity taste (p-value = 0.017).
Sensory Profile of Candied Tomatodates Using the Just About Right Method Diapri, Syafian Putra; Jariyah, Jariyah; Priyanto, Anugerah Dany
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 8 No. 3 (2024)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v8i3.487

Abstract

Candied tomato dates are processed candies made from tomatoes that are dried until they are shaped like dates. Sensory profiles are needed to obtain candied date tomatoes with the most optimal betel lime solution concentration treatment and blanching time based on penalty analysis methods (JAR and hedonic scales). This study used the just about right method combined with the hedonic scale (overall liking) in the treatment of candied date tomatoes with a concentration of betel lime solution (2%, 3% and 4% (b/b)) and blanching time (5 minutes, 10 minutes and 15 minutes). There are 17 sensory attributes that will be tested through the assessment of the JAR scale and the hedonic scale (overall liking). The data obtained was then processed using XLSTAT 2024 software. Based on the results of the penalty analysis, it was shown that the most optimal candied date tomatoes were candied date tomatoes with a concentration treatment of 3% betel lime solution and a blanching time of 15 minutes where there were 14 insignificant test attributes or p-value?0.05. Meanwhile, there are only 3 sensory attributes that need to be optimized or p-value?0.05, namely juicy texture (p-value = 0.002), sweet taste (p-value = <0.0001) and fruity taste (p-value = 0.017).
Nutritional and Sensory Characteristics of Catfish and Oyster Mushrooms Meatballs Nuro, Jamilatun; Rosida, Dedin Finatsiyatull; Priyanto, Anugerah Dany
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.665

Abstract

Catfish is a type of aquaculture product that can be used to make meatballs. Catfish meat is white and has a savory taste. It is also nutritious. Using oyster mushrooms to make meatballs can increase their hardness because they contain pectin, which forms a colloidal dispersion in hot water and a chewy gel when cooled. Carrageenan is a gelling agent that increases the tenderness of catfish meatballs. This study aims to determine the effect of the proportion of catfish and oyster mushrooms on the nutritional value of catfish meatballs. The research employed a completely randomized design (CRD) factorial pattern, with factor I representing the proportion of catfish and oyster mushrooms (90:10, 80:20, and 70:30) and factor II representing the percentage of carrageenan added (1%, 2%, and 3%). The results of the study indicate that the optimal treatment involves a proportion of 80% catfish and 20% oyster mushrooms, along with the addition of 3% carrageenan, yielding a moisture content of 68.54%, ash content of 1.33%, protein content of 14.79%, fat content of 4.36%, carbohydrate content of 10.98%, and sensory value with appearance 8.08 (very like), aroma 7.96 (like), texture 7.79 (like), and taste 8.04 (very like). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 12: Responsible Consumption and ProductionSDG 14: Life Below Water
Identification of Phytochemical from Seaweed Extracts ( Eucheuma cottonii., Gracilaria sp., and Gelidium sp. ) Using Microwave-Assisted Extraction (MAE) Sheravina, Tata Machreta; Rosida, Dedin Finatsiyatul; Priyanto, Anugerah Dany
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.674

Abstract

This study looks at the chemical profiles of three types of red seaweed—Eucheuma cottonii, Gracilaria sp., and Gelidium sp.—using a method called microwave-assisted extraction (MAE) with a mix of ethanol and water for 7, 8, and 9 minutes. Qualitative screening was performed for seven secondary metabolites: alkaloids, flavonoids, phenols, tannins, saponins, triterpenoids, and steroids. The results showed that flavonoids and phenolic compounds were found in all the seaweed samples, but saponins were only found in the Gelidium sp. extracts. In contrast, alkaloids, tannins, triterpenoids, and steroids were not detected in any seaweed species. Phenolic compounds exhibited the highest positive intensity, while the flavonoid content appeared relatively low. Solvent composition and extraction duration influenced the extraction efficiency of the MAE method for bioactive compounds. These findings provide a valuable basis for future studies on the potential bioactivities of red seaweeds as natural sources in functional food and pharmaceutical applications. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 14: Life Below Water
Co-Authors Amaliyah, Nur Azzatul Angky Wahyu Putranto Ashari, Hakim Putra Aththobarani, Muhammad Daffa' Ayu Kartika, Ayu Dedin Finatsiyatull Rosida Diapri, Syafian Putra Erliyanti, Nove Kartika Fanani, Handre Syahrul Fithri Choirun Nisa Fitriani, Awanda Winar Jariyah Jariyah Khoirun Nisa Nugraha, Isna Nuro, Jamilatun Oktavia, Nanda Panjaitan, Renova Patrisiya, Berta Pradana Misbach, Mochamad Harits Pujiastuti, Caecilia Putra, Andre Yusuf Trisna Ramadhani, Faiz Ratna Yulistiani Rosida Rosida Rosida, Dedin Finatsiyatul Sarofah, Ulya Setiawan, Nonny Sheravina, Tata Machreta sholeha, fitriatus Sri Djajati Teti Estiasih triani, nova Widyasari Winursito, Yekti Condro Zhorif , Muhammad Naufal