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All Journal agriTECH Indonesian Journal of Laboratory Jurnal Pengabdian Masyarakat (ABDIRA) International Journal of Social Science, Educational, Economics, Agriculture Research, and Technology (IJSET)
Tyasto Prima Ahmadi
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Social Sciences Other

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The Effect of Carrot (Daucus carota) Substitution on Sensory Characteristics of Fruit Leather Janten Banana (Musa eumusa) Novita Herdiana; Susilawati Susilawati; Fibra Nurainy; Tyasto Prima Ahmadi
agriTECH Vol 43, No 3 (2023)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.70378

Abstract

Fruit leather is a food product created by mashing and dehydrating fruit flesh into uniform thin sheets with unique texture and fruity flavor. This study aimed to optimize the production of high-quality fruit leather formulated with banana and carrot. The experimental design used in this study was a Complete Randomized Block Design (CRBD) with a single factor and 4 replications. Six levels of banana and carrot ratio was used in this research which were (P1) 100:0, (P2) 90:10, (P3) 80:20, (P4) 70:30, (P5) 60:40, and (P6) 50:50. Subsequently, a scoring test was conducted by 15 semi-trained individuals, followed by a hedonic test by 25 untrained panelists. To evaluate data consistency, Bartlett's test and Tuckey's test were applied, and thereafter, variance analysis was conducted to determine the effect between treatments. In cases where a significant effect was observed, further analysis was conducted utilizing the Least Significant Difference Test (LSDT) at a significant level of 5%. The results showed that the carrot concentration affected the overall sensory reception, color, and taste of the fruit leather. The most favorable outcomes were linked to the treatment involving 50% carrot substitution (P6), characterized by color, texture, aroma, taste, and overall acceptance ratings of 3.90 (brownish orange – orange), 3.30 (slightly plastic – plastic), 2.98 (dislike – neutral), 3.59 (neutral – like), and 3.77 (neutral – like), respectively.
Evaluasi Sensoris Kukis Tepung Mocaf dengan Substitusi Puree Labu Kuning (Cucurbita moschata) Rohmatningsih, Rini Nuraini; Ahmadi, Tyasto Prima
Indonesian Journal of Laboratory Vol 6 No 3 Tahun 2023
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijl.v1i3.89318

Abstract

Salah satu upaya untuk menggantikan terigu adalah diversifikasi olahan pangan dengan tepung mocaf. Produk kukis berbahan dasar tepung mocaf dengan penambahan puree labu kuning menghasilkan flavour khas yang dapat mempengaruhi tingkat kesukaan konsumen. Penelitian ini bertujuan untuk mengetahui hubungan antara variasi konsentrasi kukis mocaf puree labu kuning terhadap parameter rasa, kemudahan digigit, kemudahan dikunyah dan overall. Metode yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan tiga perlakuan yaitu perlakuan A (mocaf 85% dan puree labu kuning 15%), perlakuan B (mocaf 70% dan puree labu kuning 30%), dan perlakuan C (mocaf 50% dan puree labu kuning 50%). Parameter yang diamati meliputi rasa, kemudahan digigit dan dikunyah, serta overall. Hasil pengujian menunjukkan untuk varian yang dapat diterima oleh panelis dari atribut rasa dan overall didapatkan dari sampel A (mocaf 85 % dan puree labu kuning 15%). Sedangkan perlakuan yang dapat diterima panelis untuk atribut kemudahan digigit dan dikunyah didapatkan dari sampel B (70% mocaf dan 30% puree labu kuning).
Tata Kelola Produksi Gula Semut Aren Berbasis Pemberdayaan Masyarakat: Studi Kasus di Desa Way Kalam Kabupaten Lampung Selatan Ahmadi, Tyasto Prima; Putra, M. Reza Andrea; Bisri, Muawan; Wulansari, Wulansari; Sari, Yulia Puspita
Jurnal Pengabdian Masyarakat (ABDIRA) Vol 5, No 3 (2025): Abdira, Juli
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/abdira.v5i3.916

Abstract

The production of palm sugar (gula semut aren) in Way Kalam Village is still carried out using traditional methods, characterized by limited technology, lack of quality standards, and weak institutional coordination. This study aims to analyze the governance of palm sugar production based on community empowerment through an interdisciplinary approach. The research employs a qualitative case study method, with data collected through field observations, semi-structured interviews with sugar producers, farmer groups, village officials, and the agricultural office, as well as analysis of supporting documents. The results reveal various inefficiencies in the production process, including bottlenecks during the drying phase, inconsistent product quality, and minimal adoption of appropriate technology. Using the Lean Production approach, wastes such as waiting time and overprocessing can be reduced by reorganizing workflow and optimizing equipment capacity. On the institutional side, strengthening farmer groups, enhancing inter-institutional coordination, and ensuring continuous mentoring are proven to be key factors in creating a more adaptive production ecosystem. This study recommends integrating technical and institutional strategies to sustainably empower palm sugar farmers. The proposed governance model can serve as a reference for developing a more efficient, competitive, and self-reliant village-based palm sugar industry.
CONSUMER PERCEPTION ANALYSIS OF HERBAVITA: A FUNCTIONAL READY-TO-DRINK SPICE BEVERAGE BASED ON LOCAL WISDOM IN SOUTH LAMPUNG Tyasto Prima Ahmadi; Aevita Ainun Niha; Lenggo Geni Katlin Jambak; Yulia Puspita Sari
International Journal of Social Science, Educational, Economics, Agriculture Research and Technology (IJSET) Vol. 4 No. 9 (2025): AUGUST
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/ijset.v4i9.962

Abstract

Ready-to-drink (RTD) herbal drinks are liquid products based on natural ingredients such as spices and medicinal plants that are packaged practically and consumed directly as functional drinks that support health. This study aims to analyze consumer perceptions of Herbavita, a functional ready-to-drink (RTD) herbal drink product based on local wisdom developed in South Lampung. This product is formulated from red ginger and turmeric with varying ratios, then tested using the hedonic method by 20 respondents. The study used a mixed methods approach with quantitative analysis through assessments of taste, aroma, and color, as well as qualitative analysis of criticism and suggestions for product development. The results showed that the sample with a balanced composition (50% red ginger and 50% turmeric) obtained the highest score for all sensory parameters, indicating consumer preference for balanced taste and aroma. Respondent profile analysis revealed that the majority were from the young age group and domiciled in Pasuruan, with a relatively balanced gender distribution. Suggestions from respondents emphasized the importance of attractive, functional, and informative packaging design as a supporting factor for product appeal. These findings demonstrate that product innovations based on traditional ingredients can be well-received if presented in a format that aligns with modern consumer preferences. Therefore, combining traditional values with innovative approaches is key to developing adaptive, competitive, and sustainable RTD spiced beverage products.
Co-Authors bisri, muawan Fibra Nurainy Lenggo Geni Katlin Jambak Niha, Aevita Ainun Novita Herdiana Putra, M Reza Andrea Rohmatningsih, Rini Nuraini Sari, Yulia Puspita Susilawati Susilawati Wulansari Wulansari Yulia Puspita Sari