Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Jurnal Sains dan Teknologi Pangan Jurnal ABDINUS : Jurnal Pengabdian Nusantara
Julia Ratna Wijaya
Universitas Pelita Harapan
Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
FERMENTATION USING SCOBY TO IMPROVE THE SENSORY CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF CHAYOTE (Sechium edule) JUICE Julia Ratna Wijaya; Angel Athalia
Jurnal Sains dan Teknologi Pangan Vol 8, No 4 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i4.43056

Abstract

Chayote (Sechium edule) is known to be rich in antioxidants. Its use in food products, however, is still limited. It is likely due to its greeny flavour. To increase its consumption, the use of chayote in food product development that can reduce or eliminate its greeny flavour is required. Fermentation is one of the common methods that can improve the sensory and functional properties of foodstuffs. This study was aimed to use SCOBY fermentation to improve the sensory characteristics and antioxidant activity of chayote juice. Three level of sugar concentration and 4 level of fermentation times were used as the variables. The result showed that increasing the sugar concentration significantly increased the total dissolved solids, but decreased the total acid, thus increased the pH of the fermented chayote juice. Prolonging the fermentation time significantly increased the total acids, decreased the pH and the total dissolved solids. SCOBY fermentation applied on the chayote juice significantly increased the sensory acceptance level as well as the antioxidant activity at least 3 times but could be up to 7.7 times. Chayote fermented beverage with the sugar concentration of 35% fermented using SCOBY for 6 days had the highest overall preference with the level of acceptance as “like”: Its antioxidant activity was 287.805 ± 13.74 mgAA/L which was 6.8 times higher than the juice. It had total phenolic of 185.96 ± 2.81 mgGA/L, and total flavonoids of 10.36 ± 1.22 mgQE/L.
Pelatihan Penerapan Teknologi Pengolahan Pangan pada Komoditas Jagung di STT-SAPPI Ciranjang Kabupaten Cianjur Tagor M. Siregar; Julia Ratna Wijaya; Natania Natania; Titri Siratantri Mastuti; Florecita Sanaky; Claudius Teo; Beatrice Julian
Jurnal ABDINUS : Jurnal Pengabdian Nusantara Vol 10 No 1 (2026): Volume 10 Nomor 1 Tahun 2026
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/ja.v10i1.26319

Abstract

Sekolah Tinggi Teologi Studi Alkitab untuk Pengembangan Pedesaan Indonesia merupakan Sekolah Tinggi Teologi, dimana lulusannya diharapkan dapat berperan aktif dalam pemberdayaan masyarakat. Berkaitan dengan hal ini maka Program Studi Teknologi Pangan Universitas Pelita Harapan (UPH) melakukan Pengabdian Kepada Masyarakat (PkM) berupa Pelatihan Penerapan Teknologi Pengolahan Pangan Pada Komoditas Jagung. Kegiatan ini dilakukan melalui tahap persiapan dan pelaksanaan. Pada tahap persiapan dilakukan uji coba proses pengolahan dan penentuan formulasi dan diperoleh produk olahan berbasis jagung di Laboratorium Pengolahan Pangan. Hasil dari tahap ini dirumuskan menjadi bagian dari materi pelatihan berupa deskripsi dan penjelasan tentang bahan, alat, prosedur pengolahan yang meliputi preparasi bahan, pengeringan, proses pembuatan dan penentuan formulasi produk pangan berbasis jagung yaitu tepung jagung, tortilla chips, dan sup jagung instan. Pada tahap pelaksanaan, tim PkM memaparkan, menjelaskan dan mempraktikkan materi pelatihan yang telah disiapkan kepada para mahasiswa di STT-SAPPI Cianjur, Jawa Barat. Kegiatan pelatihan dilakukan pada tanggal 24 April 2025 oleh 7 orang tim PkM yang terdiri dari 4 orang dosen, 1 orang asisten dosen dan 2 orang mahasiswa Program Studi Teknologi Pangan UPH, serta diikuti oleh 25 orang peserta yaitu mahasiswa STT-SAPPI Ciranjang kabupaten Cianjur. Evaluasi kegiatan pelatihan berdasarkan pengisian kuesioner menunjukkan seluruh (100%) peserta menyatakan bahwa kegiatan pelatihan dapat diikuti dengan baik dan sangat bermanfaat.
Co-Authors Angel Athalia Beatrice Julian Claudius Teo Florecita Sanaky Kam, Natania Tagor M. Siregar Titri Siratantri Mastuti