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All Journal Agrointek Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Food Science and Technology Journal (Foodscitech) Al-Kharaj: Journal of Islamic Economic and Business G-Tech : Jurnal Teknologi Terapan PLAKAT : Jurnal Pelayanan Kepada Masyarakat Nusantara Science and Technology Proceedings SINTA Journal (Science, Technology, and Agricultural) AKM: Aksi Kepada Masyarakat AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Teknologi Pangan Journal of Science and Social Development Jurnal Sains dan Teknologi Pangan
Ana Tri Setyowatik, Rudi Nurismanto Ulya Sarofa
Department Of Food Technology, Faculty Of Engineering, Universitas Pembangunan Nasional “Veteran” Sura-baya, East Java, Indonesia
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Sensory Attribute Profiling and Consumer Preferences of Payus Fish (Elops Hawaiensis) Crackers Produced by Small And Medium Enterprises in Surabaya City Chika Safira Riyananda; Ulya Sarofa; Yunita Satya Pratiwi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 2 (2026)
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.v10i2.1026

Abstract

Payus fish crackers (Elops hawaiensis) are a popular fishery-based snack in Surabaya, with sensory characteristics varying among producers due to differences in formulation and processing. This study aimed to identify the sensory profile of payus fish crackers, determine consumer preferences, and analyze the relationship between sensory attributes and consumer liking of products from small and medium enterprises (SMEs) in Surabaya. Sensory evaluation was conducted using the Rate-All-That-Apply (RATA) method with consumer panelists. Focus Group Discussion (FGD) identified 17 sensory attributes covering color, aroma, texture, taste, mouthfeel, and aftertaste. RATA analysis showed significant differences in sensory intensity among the five samples, influenced by ingredient composition and processing methods. Preference mapping indicated that sample 928 was the most preferred, characterized by distinct fish taste and aroma, crunchy texture, and fish aftertaste. Sample 501 was also highly preferred due to its fried aroma, yellow color, salty and sweet taste, grainy mouthfeel, and crispy texture. In contrast, sample 836 was less preferred because of its oily mouthfeel and greasy aftertaste, while sample 342 was less favored due to its dominant white color. Contribution to Sustainable Development Goals (SDGs):SDG 1: No Poverty SDG 8: Decent Work and Economic GrowthSDG 2: Zero Hunger
The Effect of Packaging Defect Types on Consumer Purchase Decisions of Wafer Roll Products by PT XYZ in Surabaya City Selvina Puspita Sari; Ulya Sarofa
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 2 (2026)
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.v10i2.1071

Abstract

The packaging validation process at PT XYZ in Surabaya City faces obstacles due to packaging defects that cause problems in terms of time and cost efficiency. In addition, these packaging defects also have the potential to influence consumer purchasing decisions. This study aims to determine the influence of packaging defect types on consumer purchasing decisions for wafer roll products at PT XYZ in Surabaya City. This study was conducted using a survey method with a non-probability sampling technique involving 150 respondents. The types of packaging defects studied include cutterseal folding, cutterseal book folding, longseal folding, and longseal misalignment. Data were analyzed using the SPSS application program version 27.0 through multiple linear regression tests to determine the influence of packaging defect types on consumer purchasing decisions. The results showed that the types of packaging defects, namely cutterseal folding, longseal folding, and longseal misalignment, influenced purchasing decisions, while the cutterseal book folding defect type did not influence purchasing decisions. Overall, the coefficient of determination value showed a figure of 20%, indicating that packaging defect types only contributed 20% to consumer purchasing decisions, and the influence was classified as weak. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 8: Decent Work and Economic GrowthSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and Production
The Influence of Halal Awareness and Halal Certification on the Purchase Decisions of Korean Instant Noodles Among Teenage Consumers in Surabaya Abharul Lubbi; Ulya Sarofa
Al-Kharaj: Journal of Islamic Economic and Business Vol. 8 No. 2 (2026): All articles in this issue include authors from 3 countries of origin (Indonesi
Publisher : LP2M IAIN Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24256/kharaj.v8i2.10279

Abstract

The halal food industry is a major sector in Indonesia, supported by a predominantly Muslim population. On the other hand, imported food products such as Korean instant noodles are attracting the interest of domestic consumers, particularly among teenagers. Instant noodles are a fast-food item that is very popular among teenage consumers, especially with the rise of the Korean Wave in Indonesia. However, not all Korean instant noodles available in Indonesia are halal-certified. Muslim consumers must be more discerning when selecting Korean instant noodle products before making a purchase, starting with their own awareness. This study aims to analyze the influence of halal awareness and halal certification on the purchasing decisions of teenage consumers in Surabaya regarding Korean instant noodle products. The analysis method used was Partial Least Squares Structural Equation Modeling (PLS-SEM) with the assistance of SmartPLS 4 software. Data was collected from 200 teenage respondents in Surabaya using a closed-ended Likert scale questionnaire. The results of the study indicate that halal awareness and halal certification significantly influence the decision to purchase Korean instant noodle products among teenage consumers in Surabaya. Halal awareness has a coefficient value of 0.311 (t-statistic 4.008; p-value 0.000), while halal certification has a coefficient value of 0.452 (t-statistic 5.956; p-value 0.000). This indicates that halal certification has a greater influence than halal awareness on the purchasing decisions of Korean instant noodles among teenage consumers in Surabaya
Physicochemical and Organoleptic Characteristics of Fruit Leather Made from Kecombrang (Etlingera elatior) and Soursop (Annona muricata Linn) Juice with the Addition of Hydrocolloids Rachmawati Nurma Fatikhah Nur; Ulya Sarofa; Hadi Munarko
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 3 (2026)
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.v10i3.1164

Abstract

Fruit leather is a semi-moist, fruit-based food product in the form of thin, rollable sheets, produced through the drying of fruit pulp or juice. The use of kecombrang and soursop fruits with the addition of hydrocolloids is expected to enhance the functional value while improving the texture of fruit leather. This study aims to determine the effect of the proportions of kecombrang and soursop juices with the addition of hydrocolloids on the physicochemical and organoleptic characteristics of fruit leather. This study used a two factor Complete Randomized Design (CRD) with two replicates. Factor I was the ratio of kecombrang and soursop juices (70:30, 60:40, and 50:50), while Factor II was the addition of hydrocolloids (1% CMC, 0.3% ?-carrageenan, and 1.5% gum arabic). The results of this study show that the proportions of kecombrang and soursop juices with the addition of hydrocolloids, affect the physicochemical characteristics of fruit leather. The best treatment analysis was conducted by assigning the highest weight to tensile strength and the highest level of panelist acceptance of the fruit leather’s texture. The best treatment was obtained with a 60:40 ratio of kecombrang and soursop juice with the addition of 1% CMC (Carboxymethyl Cellulose). Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-beingSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production
Analysis of the Sensory Attribute Profile of Kupang Crackers Produced by MSMEs in Candi District, Sidoarjo Regency Using the Rate-All-That-Apply (RATA) Method Atzmarany Putri Arprassinta; Ulya Sarofa; Luqman Agung Wicaksono
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 3 (2026)
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.v10i3.1313

Abstract

Kupang crackers are a traditional processed food product from Sidoarjo Regency that exhibit diverse sensory characteristics due to differences in raw materials and processing methods among MSMEs. This study aims to identify the sensory attribute profiles of kupang crackers produced by MSMEs in Candi District, Sidoarjo Regency using the Rate-All-That-Apply (RATA) method, analyze the relationships among sensory attributes using Principal Component Analysis (PCA), and evaluate consumer preference levels through hedonic testing and preference mapping. The study utilized seven samples of kupang crackers selected through purposive sampling from different SMEs in Candi Subdistrict and involved 100 consumer panelists’. RATA and hedonic data were analyzed using the Kruskal-Wallis test and Dunn's post-hoc test, while. PCA and preference mapping were used to fillustrate the relationship between sensory characteristics and consumer preferences using XLSTAT 2019. The results showed that most sensory attributes differed significantly across samples, except for umami aroma, saltiness, and umami taste. PCA explained 69.26% of the variance in the sensory data and indicated differences in sensory characteristics among the samples. Overall, the hedonic test results indicated differences in consumer liking levels, while preference mapping showed that the characteristics of white color, sweet taste, and crispy texture tended to be associated with higher consumer preferences. Conversely, fatty, oily, rough, and gritty attributes tended to fall within regions of lower preference. The research results can serve as a basis for MSMEs to evaluate and develop the sensory characteristics of kupang crackers in accordance with consumer preferences. Contribution to Sustainable Development Goals (SDGs):SDG 8: Decent Work and Economic GrowthSDG 12: Responsible, Consumption, and ProductionSDG 2: Zero Hunger
Red Ginger (Zingiber officinale var. rubrum) Powder as a Bioadsorbent for Regenerating Palm Cooking Oil: Effects of Concentration and Immersion Time Agnes Maharani Zikri; Ulya Sarofa; Rahmawati Rahmawati
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 3 (2026)
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.v10i3.1327

Abstract

Used frying oil undergoes quality deterioration due to hydrolysis, oxidation, and polymerization during repeated heating, necessitating regeneration to improve its quality. Red ginger (Zingiber officinale var. rubrum) powder has potential as a natural bioadsorbent due to its porous structure, lignocellulosic components, and antioxidant compounds. This study aimed to evaluate the effects of red ginger powder concentration and immersion time on the physicochemical and organoleptic characteristics of regenerated palm cooking oil and to determine the best treatment. The study employed a factorial Completely Randomized Design with two factors: red ginger powder concentration (5%, 10%, and 15% w/v) and immersion time (12, 24, and 36 h), with two replications. Data were analyzed using analysis of variance (ANOVA), followed by Duncan’s multiple range test at a 95% confidence level. The results showed that red ginger powder concentration and immersion time significantly affected the observed parameters (p ? 0.05). The best treatment was obtained using 15% w/v red ginger powder with 36 h immersion, resulting in a free fatty acid content of 0.3539%, peroxide value of 2.3333 mEq O?/kg, iodine value of 20.2665 mg/g, smoke point of 183.5°C, and viscosity of 68.00 mPa·s, with improved organoleptic color and aroma characteristics. The regeneration process improved the overall quality of used frying oil; however, the resulting moisture and free fatty acid contents did not fully meet the requirements of SNI 7709:2019. The findings demonstrate the potential of red ginger powder as a natural bioadsorbent for regenerating used palm cooking oil.
Physicochemical and Organoleptic Characteristics of Coffee Husk (Coffea Arabica L.) Leather Supplemented Pineapple and Carrageenan Aulia Ramadhani; Ulya Sarofa; A.A. Brahmanti
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 3 (2026)
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.v10i3.1344

Abstract

Coffee husk is a by-product of coffee processing that contains carbohydrates, protein, fiber, and bioactive compounds; however, its utilization remains limited and is generally associated with low-value applications. Therefore, developing coffee husk into fruit leather is expected to provide an alternative strategy to increase the added value of this by-product while producing a value-added food product. This study aimed to determine the effect of pineapple addition and carrageenan concentration on the physicochemical, antioxidant, and organoleptic characteristics of coffee husk leather and to determine the best formulation. The study used a completely randomized design with a two-factor factorial arrangement and two replications. The first factor was pineapple addition at 20%, 30%, and 40% of the total formulation, while the second factor was carrageenan concentration at 0.6%, 0.8%, and 1.0%. The results showed that pineapple addition and carrageenan concentration significantly affected coffee husk leather characteristics. The best treatment was obtained from the formulation containing 40% pineapple and 1.0% carrageenan, which had a moisture content of 9.18%, reducing sugar content of 64.51%, vitamin C content of 53.15 mg/100 g, antioxidant activity of 71.13% inhibition based on the DPPH assay, crude fiber content of 21.95%, and tensile strength of 0.01554 N/mm². The organoleptic scores were 3.88 for color, 3.52 for taste, 3.56 for aroma, and 3.48 for texture, which were categorized as neutral. These findings indicate that the formulation of 40% pineapple and 1.0% carrageenan can be applied to improve the physicochemical and antioxidant characteristics of coffee husk leather, while supporting the valorization of coffee husk into a value-added food product. Contribution to Sustainable Development Goals (SDGs):SDG 6: Clean Water and SanitationSDG 11: Sustainable Cities and CommunitiesSDG 13: Climate Action
Co-Authors A.A. Brahmanti Abharul Lubbi Adawiyah, Indriyati Agnes Maharani Zikri Ahmad Maulana Fikri Handoyo Andre Yusuf Trisna Putra anggreini, riski ayu Anggun Pratiwi Rohimatul Inziyah Atzmarany Putri Arprassinta Aulia Ramadhani Aurellia Salsabila Ayin Ika Wayuni Butsainah Abidah Dzakiyyah Chika Safira Riyananda Dadik Raharjo Deane Damayanty Dedin Finatsiyatull Rosida Diah Hari Suryaningrum Dianti Alfiana Didiek Tranggono Diky Efendi Dinda Alvianita Sabrina Ernando Setyo Dharmanto Eva amelia Reza Hanum Farah Nur Rahma Firsty Ainun Zalzabila Ansori Fitriana Wijayanti Hadi Munarko Ilmi, Hanifah Faaiqotul Jariyah Jariyah Jariyah Jariyah Kadek Bayu Darma Mahardika Ken Ratri Dyah Palupi Koyi Fatkul Rodiyah Lupita Khatty Indah Napitupulu Luqman Agung Wicaksono Luqman Agung Wicaksono M. Alfid Kurnianto Madany Akbar Setyari Ishaqy Mahatma Bintang Safir Kelana Mahatma Bintang Safir Kelana Milenia Fitria Cholifah Moch. Fakhrul Azharuddin Mohammad Rafi Prasetyo Nadien Mutia Intan Maulidi Nanda Mazidatu Zulfa Nesha Aulia Septianty Nurida Tri Novita Nurul Absyah Wahyuningtyas Rachmawati Nurma Fatikhah Nur Rahmawati Rahmawati Rani Ismuningtyas Ratna Yulistiani Rawiri Yunia Ratna Riski Ayu Anggreini Rosida Rosida Rosida Rosida Rosida Rosida R Samii’unida Liona Urania Sania Khoiri Rahma Selvina Puspita Sari Sindy Puspitasari Sri Winarti Sri Winarti Sri Winarti Sri Winarti Ufairah Fithriyati Vania Tiara Salsabila Vidya Vianita Wulandari Wildan Taufik Raharja Winarti, Sri Yunita Satya Pratiwi Yunita Satya Pratiwi Yushinta Aristina Sanjaya Yusinta Aristina Sanjaya Zainal Abidin Achmad