Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal Journal of Applied Food Technology Jurnal Mutu Pangan : Indonesian Journal of Food Quality Prosiding Seminar Nasional Pemberdayaan Masyarakat (SENDAMAS)
Rosianajayanti, Rosianajayanti
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Chemistry Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Karakteristik Sensori dan Fisikokimia Kukis dari Campuran Tepung Mocaf dan Tepung Kulit Buah Naga Adelina, Nadya Mara; Giovani, Sarah; Jameelah, Maryam; Rosianajayanti, Rosianajayanti; Assagaf, Syarifah Fatimah Zahra
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 11 No. 2 (2024): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2024.11.2.96

Abstract

To support the goal of zero waste outlined in the sustainable development goals (SDGs), repurposing dragon fruit peel waste presents a promising opportunity. In Indonesia, the high demand for dragon fruit leads to the generation of considerable organic waste. This study explored the use of dragon fruit peel flour, combined with modified cassava (mocaf) flour, as a wheat flour alternative to improve the sensory and chemical properties of gluten-free cookies. The research involved preparing the flours and cookies, followed by conducting sensory, physical, and chemical analyses. A completely randomized design (CRD) was employed, testing five formulations with varying ratios of mocaf flour to dragon fruit peel flour. The results indicated that 73% of panelists preferred the crispiness of cookies containing 25% dragon fruit peel flour, while 60% were satisfied with the color of cookies containing 45% dragon fruit peel flour. Physical analysis showed no significant differences in thickness or bake loss, but there were notable differences in diameter, spread ratio, and color. As the proportion of dragon fruit peel flour increased, the cookies showed significant improvements in chemical characteristics, including higher levels of moisture, ash, fat, protein, and fiber content. Additionally, the content of total phenolics and antioxidant activity increased with higher ratios of dragon fruit peel flour, reaching 1.14 mg GAE/g for total phenolics and 662.64 mg AAE/g for antioxidant activity. FTIR analysis revealed a consistent absorbance pattern across samples, with minor variations in peak intensities at specific wavenumbers. Based on the sensory, physical, and chemical evaluations, cookies containing 45% dragon fruit peel flour were recommended for production.
Pendampingan Penerapan Sistem Jaminan Produk Halal Rumah Potong Ayam Cari Berkah, Desa Pagelaran, Malingping, Kabupaten Lebak, Banten Jameelah, Maryam; Azis, Lukman; Haroni, Nanang; Adelina, Nadya Mara; Destirana, Shalwa; Husna, Alya; Said, Abdur Rahman Dimas; Pamungkas, Rio Putra; Abdillah, Aziz; Rosianajayanti, Rosianajayanti; Zahra, Syarifah Fatimah
Prosiding Seminar Nasional Pemberdayaan Masyarakat (SENDAMAS) Vol 4, No 1 (2024): Desember 2024
Publisher : UniversitasAl Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/psn.v4i1.3562

Abstract

Abstrak Rumah Potong Ayam (RPA) memiliki peran penting dalam rantai produksi produk halal, namun RPA di Desa Pagelaran, belum memiliki sertifikat halal. Adapun akses terdekat produk ayam bersertifikat halal masih berjarak lebih dari lima puluh kilometer dari lokasi desa. Hal ini menjadi suatu permasalahan serius mengingat ayam potong merupakan produk industri hulu, yang dapat mempengaruhi status kehalalan produk lainnya. Permasalahan ini dapat diatasi dengan adanya kegiatan pengabdian masyarakat yang bertujuan untuk meningkatkan penerapan sistem jaminan halal pada mitra RPA Cari Berkah pada proses pengajuan sertifikasi halal. Kegiatan ini terdiri dari tahap sosialisasi, pelatihan juru sembelih halal dan penerapan sistem jaminan halal, dan pendampingan pengurusan sertifikasi halal. Hasil kegiatan abdimas menunjukkan adanya perbaikan fasilitas produksi, penerapan sistem jaminan halal, serta terpenuhinya berbagai dokumen standar sistem jaminan halal. Hasil menunjukkan bahwa terdapat perbaikan fasilitas produksi pada mitra RPA mencapai 77% dari standar nasional untuk rumah potong unggas, terdapat peningkatan penerapan sistem jaminan halal 20-100% dibandingkan kondisi awal. Selain itu, seluruh dokumen standar sistem jaminan halal dapat dipenuhi melalui kegiatan pendampingan yang dilakukan. Hasil audit oleh Lembaga Pemeriksa Halal menunjukkan mitra mampu menerapkan sistem jaminan halal dengan perolehan grade A. Kegiatan abdimas diharapkan dapat meningkatkan kesadaran masyarakat sekitar dalam mewujudkan wajib halal oktober 2024.Kata kunci: Desa Pagelaran, Rumah Potong Ayam,  Sertifikasi Halal.
Sensory Characteristics and Nutritional Content of Dragon Fruit Peel Cookies with Stevia Substitution Adelina, Nadya Mara; Giovani, Sarah; Jameelah, Maryam; Hidayanti, Yurike Febrilian; Zahra, Syarifah Fatimah; Rosianajayanti, Rosianajayanti
Journal of Applied Food Technology Vol 12, No 1 (2025)
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.25032

Abstract

Indonesia ranked 5th in the world for the highest number of diabetes sufferers in 2021 and continues to rise. One of the developments in low glycemic index food products that is safe for people with diabetes is dragon fruit peel flour cookies. The use of stevia in these products can further reduce the glycemic index. However, the use of stevia can affect the sensory characteristics of the product. This study aimed to determine the concentration of stevia that can be substituted in making dragon fruit peel cookies with mocaf flour, which potentially have a low glycemic index while still being favored by consumers. The study used five formulations of dragon fruit peel cookies, with stevia substitution of 0% (F0), 25% (F1), 50% (F2), 75% (F3), and 100% (F4). A Check-All-That-Apply (CATA), hedonic and ranking sensory tests were performed to determine consumer acceptance of the product. Nutritional composition was performed by comparing the selected formulation with the commercial product with low glycemic index claim. The data were analyzed using One-Way ANOVA (SPSS) and CATA Analysis tools (XLSTAT). The determination of CATA attributes was conducted through a Focus Group Discussion, and results showed that formula F1 was the closest to the ideal product characteristics, dominated by sweet aroma, and milky taste. The hedonic test results indicated that all parameters were quite different among the tested formulas. The ranking test results showed that sample F0 ranked first, followed by F1. The nutritional comparison showed that the only significant difference was the fiber content, which was seven times higher in the F1 cookies compared to the commercial product. Based on these results, the dragon fruit peel cookies with 25% stevia substitution are favored by the panelists and have the potential for a low glycemic index.
Co-Authors Abdillah, Aziz Assagaf, Syarifah Fatimah Zahra Destirana, Shalwa Giovani, Sarah Haroni, Nanang Hidayanti, Yurike Febrilian Husna, Alya Jameelah, Maryam Lukman Azis Nadya Mara Adelina Pamungkas, Rio Putra Said, Abdur Rahman Dimas Zahra, Syarifah Fatimah