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All Journal Journal of Applied Food Technology Jurnal Agro Dedikasi Masyarakat (JADM) Proceedings Series on Physical & Formal Sciences Journal of Agri-Food Science and Technology (JAFoST) Journal of Food and Agricultural Product Farmers: Journal of Community Services
Sari, Yuli Perwita
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Mechanical Engineering Social Sciences Other

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Pemanfaatan Wortel dan Kangkung pada Pembuatan Mie sebagai Diversifikasi Olahan Pangan Rumah Tangga di Lingkungan Perkotaan Yogyakarta Sari, Yuli Perwita; Sudrajat, Ajat; Sambodo, Reo
Farmers: Journal of Community Services Vol 5, No 1 (2024)
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/fjcs.v5i1.51066

Abstract

Noodles are much loved by the public and if product diversification is carried out, it can increase the nutritional content of the noodles. This service aims to provide knowledge about the processing of noodles given a mixture of carrots and kale in Patehan, Keraton, Yogyakarta City. This service has been carried out and attended by 20 participants. The method of implementation by providing education and practice directly. The implementation stage began with providing socialization and delivery of material on the use of carrots and kale in making noodles and ended with a question and answer session for participants and resource persons. Furthermore, the practice of making noodles by participants was carried out. The results of the service showed that participants' knowledge increased and could use carrots and kale for noodle making ingredients well and could produce healthy noodle products that are rich in nutrients. Noodle-making training using carrots and kale can improve the knowledge and skills of residents of Patehan, Keraton, Yogykarta. Keywords: Noodles, carrot, kale, diversification, Yogyakarta City
Pelatihan Pemanfaatan Limbah Ternak Ruminansia Untuk Media Tanam Cabai Rawit di Patehan, Keraton, Kota Yogyakarta Sudrajat, Ajat; Sari, Yuli Perwita; Sambodo, Reo; Christi, Raden Febrianto
Farmers: Journal of Community Services Vol 5, No 1 (2024)
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/fjcs.v5i1.51071

Abstract

Limbah peternakan atau kotoran ternak sangat bermanfaat untuk menyuburkan tanah dan bisa dijadikan media tanam untuk sayuran. Pengabdian ini bertujuan memberikan edukasi atau pelatihan kepada warga Patehan, Keraton, Kota Yogyakarta. Pengabdian ini dilaksanakan pada bulan Juli 2023 bertempat di Patehan, Keraton, Yogyakarta dan diikuti oleh  20 orang peserta. Metode pelaksanaan pengabdian dilakukan dengan cara memberikan penyuluhan dan praktik secara langsung. Tahapan pelaksanaan dimulai dari memberikan sosialisasi dan pemaparan materi pengenalan pengolahan limbah serta manfaat limbah dari ternak dan dilanjutkan sesi tanya jawab antara warga dan narasumber. Kemudian dilakukan praktik pembuatan media tanam untuk tanaman cabai rawit dengan menggunakan pot dan melakukan penanaman bibit cabai rawit. Hasil pengabdian menunjukkan bahwa pengetahuan warga mengalami peningkatan begitupun juga lebih termotivasi dalam memanfaatkan limbah ternak ruminansia dengan baik serta dapat memanfaatkan pekaragannya untuk ditanami sayuran. Disimpulkan bahwa hasil pengabdian dapat meningkatkan pengetahuan dan keterampilan pada warga Patehan, Kraton, Yogykarta.
The Potential of Polysaccharides from Various Plants as Constipation Treatment Sari, Yuli Perwita; Candraruna, Dipta Bthari
Journal of Applied Food Technology Vol 10, No 2 (2023)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.20621

Abstract

Constipation is one of the disorders of Irritable Bowel Syndrome (IBS). Lack of consumption of water and food with fiber are some of the causes of constipation. Treatment for constipation patients can be solved by administering laxatives through drugs (pharmaceuticals) or using polysaccharide parts from plants. There are at least three types of laxatives: bulking agents (having the ability to bulk up), osmotic agents, and stimulants. Polysaccharides can be sourced from whole or some parts of the plants. Each type of plant has different polysaccharide components, and their effects on constipation treatment are also specific. The study aimed to review the mechanisms of polysaccharides from various plants parts and explained the misconception of polysaccharide intake as a laxative agent in treating constipation. This review was based on literature studies related to polysaccharides from plants materials and their effects as laxatives in experimental animals. The review found that these polysaccharides have a positive effect as a laxative or digestive aid. In general, polysaccharides from several plants were extracted and characterized to be used as anti-constipation test materials. These polysaccharides can help increase the amount, weight, and water content of feces (bulk), increase peristalsis, speed up gastric emptying and transit time, as well as restore hormones that work in movement in the digestive tract, and improve the condition of the distal colon tissue. These studies are still limited to using animals as experimental test material in polysaccharides to treat constipation. In addition, it has the potential to be further explored regarding the possibility of clinical trials of polysaccharides in humans as laxatives.
Effect of Wheat Flour and Yellow Pumpkin Flour Ratios on The Physical, Chemical Properties, and Preference Level of Cookies Salma, Nabila; Setiyoko, Agus; Sari, Yuli Perwita; Rahmadian, Yudi
Journal of Agri-Food Science and Technology Vol. 4 No. 2 (2023): November
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i2.7882

Abstract

Cookies are made from flour, eggs, vanilla, margarine, and baking powder ingredients. The weakness of standard cookies is their low antioxidant content. Therefore, innovation is needed to increase the antioxidant level of these cookies. This study contributes to determining the effect of adding yellow pumpkin flour on selected cookies' physical, preference level, chemistry properties, and antioxidant activity. The proportion of adding pumpkin flour consists of 0%, 10%, 20%, 30%, 40%, and 50%. The physical analysis included color, texture, expansion volume, and the level of preference, including flavor, color, taste, texture, and overall, which are used to select the most preferred cookies by panelists. The chemical analysis includes moisture, ash, protein, carbohydrate contents, and IC50 value for the most preferred cookies by panelists. The findings indicated that the selected formula by the panelist was cookies with 20% pumpkin flour substitution. The physical characteristics of cookies are a lightness color of 54.15, a texture of 1572.7 gF, and an expansion volume of 46.2%. The chemical elements are as follows: moisture content of 4.68%, ash content of 1.53%, protein content of 8.15%, fat content of 26.10%, carbohydrate content by the difference of 59.54%, and IC50 as much as 84.84 ppm, which means that the selected cookies have intense antioxidant activity. The experiment's contribution was that increasing antioxidant intake through dietary choices can positively impact overall health and potentially reduce the need for medicinal intervention.
Shelf Life Estimation of Probiotic Peanut Chocolate Jam by Accelerated Shelf Life Testing (ASLT) Method Kamil, Rafli Zulfa; Legowo, Anang Mohamad; Qatrunnada, Filzah Amanina; Sari, Yuli Perwita
Journal of Applied Food Technology Vol 11, No 2 (2024)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.22990

Abstract

Probiotics are beneficial bacteria found in probiotic products that can maintain the balance of microflora in the gut. Peanut chocolate jam has the potential to be developed into a probiotic food product. However, the shelf life of this product has not been determined so it is necessary to determine the shelf life using the Accelerated Shelf Life Testing method. This method uses the Arrhenius approach. Determination of shelf life through the calculation of total lactic acid bacteria, aw value, pH value, and total acid during storage. The storage of probiotic peanut chocolate jam used three temperature treatments: 4 ℃, 30 ℃, and 37 ℃. Observations of samples stored at 4 ℃ were made every 5 days until day 25, while samples at 30 ℃ and 37 ℃ were made every 3 days until day 15. The data were analyzed using Microsoft Excel 2016 through the presentation of data in the form of a scatter diagram accompanied by a trendline and then described descriptively. The shelf life of probiotic peanut chocolate jam based on best before stored at 4 ℃, 30 ℃, and 37 ℃ were 49.52 days; 10.98 days; and 7.64 days, respectively. The jam can still be consumed up to 255.29 days; 86.73; and 66.89 days but no longer has the benefits of the probiotics.
Pengaruh Variasi Penambahan Pati Ubi Jalar Putih (Ipomea batatas L.) dan Plasticizer terhadap Sifat Fisik, Kimia dan Stabilitas Warna Nori Artifisial Pandan (Pandanus amaryllifolius) Awangningrat, Prabu Aria; Suryani, Chatarina Lilis; Sari, Yuli Perwita; Wariyah, Chatarina
Proceedings Series on Physical & Formal Sciences Vol. 8 (2025): Prosiding Seminar Nasional Fakultas Pertanian dan Perikanan
Publisher : UM Purwokerto Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/pspfs.v8i.1478

Abstract

Nori artifisial pandan memiliki potensi sebagai alternatif pengganti nori rumput laut. Namun, klorofil pada pandan mudah terdegradasi oleh panas. Stabilisasi Zn-klorofil dapat ditingkatkan dengan membentuk kompleks Zn- klorofil dengan reagen ZnCl2. Pati ubi jalar dan plasticizer digunakan untuk memperbaiki karakteristik nori. Tujuan penelitian ini adalah untuk mengetahui dan mengkaji pengaruh variasi penambahan pati ubi jalar putih dan konsentrasi plasticizer terhadap sifat fisik, kimia, dan stabilitas warna nori artifisial pandan. Rancangan percobaan yang digunakan adalah rancangan acak lengkap dengan 2 faktor dan 2 kali ulangan. Faktor pertama adalah penambahan pati ubi jalar putih (3%, 4%, dan 5%) dan kedua adalah penambahan plasticizer (0.5%;1%; dan 1,5%). Nori artifisial pandan yang dihasilkan dianalisis intensitas warna, kuat tarik, kadar air, kadar klorofil, kadar Zn total, dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa Semakin besar penambahan pati dan plasticizer maka intensitas warna hijau, kadar air, kadar klorofil, aktivitas antioksidan, dan kadar Zn nori semakin rendah, sebaliknya nilai kuat tarik yang semakin meningkat. Nori artifisial pandan terbaik adalah yang dibuat dengan penambahan pati ubi jalar putih 3% dan plasticizer 1% dengan intensitas warna hijau -2.69, nilai kuat tarik 1.93 N/m2, kadar klorofil 185.91 mg/g bk, kadar Zn total 32.79 mg/g, dan aktivitas antioksidan (RSA) 82.94%.
PEMBERIAN PENGETAHUAN DAN PRAKTEK EGG ROLL TEPUNG UWI UNGU DISUBSTITUSI DENGAN IKAN LELE UNTUK PENINGKATAN PROTEIN DI PONDOK RUMAH SAJADA, WIROKRAMAN, GODEAN, SLEMAN, YOGYAKARTA Tamaroh, Siti; Sari, Yuli Perwita; Yulianto, Wisnu Adi
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 5, No 2 (2024)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jadm.v5i2.28557

Abstract

Rumah Sajada Orphanage and Islamic Boarding School for Orphans and Dhuafa' is a place of learning for students to improve their religious and general knowledge which will be applied in their lives and in society. Education prioritizes instilling the basic values of the Koran and Sunnah of the Prophet Muhammad. Santri are guided to have an independent nature and be able to entrepreneurship as a provision for life in society. Soft skills are given early to increase independence and self-confidence. The problem is that in Pondok Sajada there is production of cultivated catfish which has not been utilized optimally in its processing and is only sold in fresh form. The processing alternative offered in Community Service activities is making egg roll products. Egg roll is a dry food that can be stored for a long time. The addition of catfish aims to innovate fish-based preparations and utilize the catfish harvest at Rumah Sajada. The resulting egg roll contains a very useful protein component. The use of purple yam is a form of food diversification based on local ingredients. Purple yam has quite complete nutritional levels. Purple yam contains anthocyanin which has the potential to act as a natural antioxidant.            Community service activities provide knowledge and practice of processing catfish egg rolls which are rich in protein and have antioxidant activity derived from purple yam. This community service activity will provide additional useful knowledge for the students at Rumah Sajada to prepare them for independence after undertaking education. Equipment assistance in the form of a set of tools for making egg rolls is useful for implementing practice to improve students' skills in making egg rolls.                
Effect of ZnCl2 Concentration as Extraction Medium on The Physical, Chemical Properties and Color Stability of Pandan Leaf Chlorophyll Extract Rindaningsih; Suryani, Chatarina Lilis; Sari, Yuli Perwita
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.7117

Abstract

Chlorophyll in pandanus leaves is easily degraded during processing, resulting in changes in color intensity. Efforts to maintain the color intensity and color stability of chlorophyll involve the formation of chlorophyll complexes with metallochlorophyll using metals that have higher complex stability than natural metals in chlorophyll (Mg) by extraction. This study aimed to produce a stable and effective pandan leaf chlorophyll extract using ZnCl2 extraction media. The phases of the chlorophyll leaf extraction process are leaf washing, cutting, grinding in ZnCl2 solution (0, 500, 750, and 1000 ppm), filtering, and heating with an autoclave at a temperature of 110 °C for 15 minutes. Chlorophyll leaf extracts analyzed ash levels, chlorophyll levels, carotenoid levels, color, and color stability. The experimental design used in this study is a complete random design with one factor. The data obtained was analyzed with One-Anova using IBM SPSS Version 25. The results of the analysis showed that chlorophyll leaf extract produced high chlorophyll levels and the color was most stable at 1000 ppm ZnCl2 concentrations with chlorophyll levels of 125.35 mg/L; ash content of 0.13 g/100 ml; carotene content of 0.40 micromol/L; and green color intensity -2.98. Pandan leaf chlorophyll extract with a ZnCl2 concentration of 1000 ppm has the potential to be used as a natural coloring agent. Keywords: pandan leaf extract, ZnCl2, chlorophyll, heating, autoclaving
Co-Authors Anang M Legowo Awangningrat, Prabu Aria Candraruna, Dipta Bthari Chatarina Lilis Suryani Chatarina Wariyah Christi, Raden Febrianto Jayawarsa, A.A. Ketut Kamil, Rafli Zulfa Qatrunnada, Filzah Amanina Rahmadian, Yudi Rindaningsih Salma, Nabila Sambodo, Reo Setiyoko, Agus Siti Tamaroh Wisnu Adi Yulianto