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All Journal Jurnal Pangan dan Gizi Agrointek Pelita Perkebunan Jurnal Pangan dan Agroindustri Biology, Medicine, & Natural Product Chemistry Planta Tropika JITEK (Jurnal Ilmiah Teknosains) Jurnal Ilmu Pangan dan Hasil Pertanian Pro Food AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JST ( Jurnal Sains Terapan ) Biosel: Biologi Science and Education Jurnal Aplikasi Teknologi Pangan Journal of Dedicators Community Jurnal Kelautan dan Perikanan Terapan (JKPT) GERVASI: Jurnal Pengabdian kepada Masyarakat Journal of Food and Culinary Food ScienTech Journal Advance Sustainable Science, Engineering and Technology (ASSET) Jurnal Sains Boga Jurnal Teknologi Pangan Jurnal Ilmiah Berkala Sains dan Terapan Kimia Jurnal Pengabdian Masyarakat Teknologi Pertanian Jurnal Ilmu-Ilmu Pertanian
Umiyati, Rini
Teknologi Pangan, Universitas PGRI Semarang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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Modifikasi Tepung Sukun dan Pengaruhnya terhadap Susut Masak dan Sifat Sensosris Meat Analog Cholidah, Nungky Rahmawati; Muflihati, Iffah; Suryani, Silvia Dwi; Oktaria, Taskiya Sindy; Febriyanti, Amanda Feronia; Umiyati, Rini; Nurdyansyah, Fafa
JST (Jurnal Sains Terapan) Vol 11, No 1 (2025)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat, Politeknik Negeri Balikpapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jst.v11i1.2249

Abstract

Buah sukun memiliki kandungan karbohidrat yang tinggi, namun memiliki umur simpan yang pendek dan cepat busuk, maka perlu diolah menjadi tepung yang nantinya dapat diolah lebih lanjut menjadi berbagai produk pangan. Akan tetapi tepung sukun memiliki pengembangan dan pengikatan air rendah sehingga diperlukan modifikasi sehingga dapat diaplikasikan secara luas pada produk pangan salah satunya meat analog. Meat analaog umumnya terbuat dari bahan nabati yang memiliki sifat kurang kompak, kenyal dan cenderung keras sehingga membutuhkan bahan pengikat. Penambahan tepung sukun termodifikasi ini berpotensi sebagai bahan pengikat. Tujuan dari penelitian ini yaitu untuk mengatahui pengaruh perbandingan modifikasi fisik dan kimia terhadap karakteristik fisik tepung serta aplikasinya pada meat analog. Hasil penelitian menunjukkan bahwa modifikasi asetilasi meningkatkan swelling power, WHC, OHC dan menurunkan kelarutan. Modifikasi oksidasi meningkatkan swelling power dan kelarutan akan tetapi menurunkan WHC dan OHC. Modifikasi pregelatinisasi meningkatkan swelling power, kelarutan, WHC akan tetapi menurunkan OHC. Modifikasi Heat moisture treatment meningkatkan kelarutan akan tetapi menurunkan swelling power, WHC dan OHC. Aplikasi tepung sukun termodifikasi pada meat analog cenderung menurunkan nilai L* dan kekerasan, meningkatkan kekenyalan dan kekompakan. Penambahan tepung sukun termodifikasi cenderung meningkatkan sensoris kelengketan, kelunakan dan elastisitas. Kata kunci: meat analog, modifikasi fisik, modifikasi kimia, sukun
THE EFFECT OF SODIUM ALGINATE - CALCIUM CHLORIDE AS AN EDIBLE COATING ON WEIGHT LOSS, TPT AND COLOR OF FRESH CUT PEARS DURING COLD STORAGE Paramita, Diva Julia; Muflihati, Iffah; Nurdyansyah, Fafa; Umiyati, Rini
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 10 No. 1 (2026): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v10i1.7869

Abstract

Pears (Pyrus pyrifolia) are tropical fruits with a sweet taste, crisp texture, and high water content. Cut pears have a short shelf life of 3-5 days due to enzymatic browning and physical damage after cutting. One method to extend shelf life is the use of edible coatings. This study aimed to test the effectiveness of sodium alginate and calcium chloride as coatings for cut pears in maintaining physical quality and extending shelf life. This study used a completely randomized design (CRD) with two factors: the first factor was sodium alginate concentration and the second factor was calcium chloride concentration. Pear coating was carried out by making a solution of sodium alginate and calcium chloride with concentrations of 1% and 2%, respectively. The coating process was carried out using the dipping method. The pears were washed and then peeled. The samples were then dipped in a sodium alginate solution for 2 minutes, and then dipped in a calcium chloride solution for 1 minute. Then the pears were stored at 4 Celcius degree and tested for 0, 6, and 12 days. Based on the results of the study, it showed that coating using sodium alginate and calcium chloride was able to suppress the increase in weight loss, total soluble solids, and maintain the color value of the pears. At a concentration of 2% sodium alginate and 1% calcium chloride, it had an effect on slowing down the decline in pear quality during storage. Keywords: Fresh Cut Pears, Edible Coating, Calcium Chloride, Pears, Sodium Alginate
Enhancing Galactomannan Recovery from Coconut Meat: Impact of Autoclaving Pretreatment in a High-Shear Compartment Reactor System Arief Rakhman Affandi; Sinta Dewi; Iffah Muflihati; Rini Umiyati
Biology, Medicine, & Natural Product Chemistry Vol 15, No 1 (2026)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2026.151.1381-1389

Abstract

Galactomannan in coconut meat is tightly bound within its fiber matrix, limiting extraction efficiency. Autoclave pretreatment, combining heat, pressure, and moisture, can loosen this structure and improve galactomannan release. This study examined the effects of autoclaving temperature (100°C–130°C) and water addition (0–45%) on the physical and chemical properties of grated coconut prior to extraction. This study examined the effect of autoclaving temperature on the physicochemical properties and extraction yield of galactomannan. Four pretreatment temperatures were evaluated: 100, 110, 120, and 130 °C. The 100°C treatment produced the highest yield (8.45%), swelling power (8.67%), color values (L* = 53.44, a* = 5.48, b* = 9.09), and reducing sugar content (18.03%). Statistical analysis confirmed that autoclaving temperature significantly influenced extraction yield. Overall, 100°C was identified as the optimal pretreatment condition for enhancing galactomannan extraction from coconut meat.
Physicochemical, Sensory, and Microbiological Properties of Butterfly Pea Flower (Clitoria ternatea L.) Kombucha: Effects of Sugar Type and Starter Concentration Haryanto Adhiwono, Enrico Valent; Nurdyansyah, Fafa; Umiyati, Rini; Ferdiansyah, M. Khoiron
Jurnal Pangan dan Agroindustri Vol. 14 No. 3 (2026): Juli 2026
Publisher : Department of Food Science and Biotechnology, Faculty of Agroindustrial and Biosystem Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2026.014.03.3

Abstract

Butterfly pea flower (Clitoria ternatea L.) is a promising substrate for functional kombucha because of its anthocyanin and phenolic contents. This study evaluated the effects of sucrose and palm sugar combined with starter concentrations of 2, 4, and 6% (v/v) on physicochemical, antioxidant, sensory, and microbiological properties after 7 days of fermentation at 25–27 °C. A completely randomized factorial design with three replications was applied. The beverages had pH values of 3.32–3.74 and lactic acid bacteria counts of 6.44–8.41 log CFU/mL. The formulation containing 10% palm sugar and 4% starter produced the highest total phenolic content (52.22 mg GAE/mL), while 10% sucrose and 6% starter resulted in the strongest DPPH radical-scavenging activity (70.39%). The highest bacterial count was obtained with 10% palm sugar and 6% starter. Overall, palm sugar favored phenolic retention and microbial viability, whereas sucrose at 6% starter promoted antioxidant activity.
PENGUATAN UMKM KULINER DI KELURAHAN TLOGOSARI MELALUI PENGADAAN ALAT PRODUKSI TEPAT GUNA DAN PENDAMPINGAN DIGITAL MARKETING Rini Umiyati; Iffah Muflihati; Rizky Muliani Dwi Ujianti; Velma Nindita
Jurnal Pengabdian Masyarakat Teknologi Pertanian Vol 5, No 1 (2026)
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Usaha Mikro, Kecil, dan Menengah (UMKM) memiliki peran penting dalam meningkatkan perekonomian masyarakat. Namun, berbagai kendala masih dihadapi oleh pelaku UMKM, terutama pada aspek produksi, pemasaran, dan pengelolaan usaha. UMKM Dimsum Bitesy dan Daniella Cookies di Kelurahan Tlogosari Kulon mengalami keterbatasan alat produksi, belum optimalnya pemanfaatan digital marketing, serta administrasi usaha yang masih sederhana. Program pengabdian kepada masyarakat ini bertujuan untuk memperkuat kapasitas kedua UMKM melalui pengadaan alat produksi tepat guna dan pendampingan digital marketing yang didukung dengan penyuluhan efisiensi produksi serta pendampingan administrasi usaha. Metode pelaksanaan meliputi observasi, identifikasi kebutuhan mitra, pengadaan alat produksi, penyuluhan, pendampingan, serta monitoring dan evaluasi. Hasil kegiatan menunjukkan bahwa pengadaan alat produksi mampu meningkatkan efisiensi proses produksi dan mendukung peningkatan kapasitas usaha. Selain itu, pendampingan digital marketing dan administrasi usaha meningkatkan pemahaman mitra dalam memasarkan produk serta mengelola usaha secara lebih terstruktur. Secara keseluruhan, program pengabdian memberikan dampak positif terhadap penguatan kapasitas UMKM sehingga diharapkan mampu meningkatkan daya saing dan keberlanjutan usaha.
Co-Authors Arief Rakhman Affandi Arinta Nisrina Hastri Bambang Supriyadi Cholidah, Nungky Rahmawati Dani Satrio Wicaksono Dina Ariani, Dina Dina Prasetyowati Dini Noviantikasari Endang Is Retnowati Eva Elysa Oktaviya Fafa Nurdyansyah Fafa Nurdyansyah fafa nurdyansyah, fafa Febriyanti, Amanda Feronia Ferdiansyah, Khoiron Ferdiansyah, M. Khoiron Ferdiansyah, Mokhamad Khoiron Finda Evita Marviana Hanif Dewiansyah Haryanto Adhiwono, Enrico Valent Hasbullah, Umar Hafidz Asy’ari Iffah Muflihati, Iffah Jaya Mahar Maligan Junaedi, Sony Kartinah Kartinah, Kartinah Khaqiqi, Taib Laela Nur Rokhmah Lustika Eva Lusiana Marcella Berliana Purnama Marcella Berliana Purnama Maulida, Syifa Nur Miftahul Wahidatun Ni’mah Mughofar, Dzatul Kahfi Nadlifatul Hasanah Nofitasari, Shindi Nova Ellya Widiyati Nurofah Eka Kurnia Octaviani Oktaria, Taskiya Sindy Paramita, Diva Julia Prabowo, Azis Prisma Indah Adinda Putri Putri Fara Dila Repka Natalia Ria Ulfiasari Rizky Muliani Dwi Ujianti Rizky Muliani Dwi Ujianti Sari Suhendriani Sari Suhendriani Saud, Fatwa Dewangga Sinta Dewi Suryani, Silvia Dwi Susanti, Alifah Dwi Ujianti, Rizky Muliani Dwi Umar Hafidz Asy'ari Hasbullah Umar Hafidz Asy’ari Hasbullah, Umar Hafidz Asy’ari Umar Hafidz Asy’ari Hasbullah Universitas PGRI Semarang, Velma Nindita Arsitektur,