Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Procedia of Social Sciences and Humanities
Kusumawati, Elena Febri
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Stakeholder Collaboration in The Management Of Star Fruit Agro-Tourism (Case Study In Watesari Village, Balongbendo Sub-District, Sidoarjo District): Kolaborasi Stakeholder Dalam Pengelolaan Agrowisata Belimbing (Studi Kasus di desa Watesari Kecamatan Balongbendo Kabupaten Sidoarjo) Muwardi, Alifiah Arum; Kusumawati, Elena Febri; Muslimah, Mei Syaroh
Procedia of Social Sciences and Humanities Vol. 3 (2022): Proceedings of the 1st SENARA 2022
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/pssh.v3i.263

Abstract

Stakeholder collaboration that goes well is the main key to realizing a goal. In the management of a tour requires good collaboration from the parties who participate in managing the tour. Collaboration carried out by stakeholder actors must be coordinated intensively so that the goals in an organization can be realized. Tourism is one part of the industrial sector that has the potential and opportunity to be developed. Tourism is an industrial sector that is interrelated with other sectors, one of which is the Micro, Small and Medium Unit sector. The method of community service activities was adapted from Vincent II (2009. The purpose of establishing this starfruit agrotourism is to open up job opportunities for the residents of Watesari Village and be able to provide village creations that can be developed and marketed abroad. Watesari agro-tourism, Watesari village-owned enterprise and starfruit garden managers. All these stakeholders have their respective roles in the management of star fruit agro-tourism.
Metode ohmic heating untuk ekstraksi betasianin sebagai pewarna pangan dari kulit buah naga merah (Hylocereus polyrhizus): Ohmic heating method for betacyanin extraction from red dragon fruit peels (Hylocereus polyrhizus) Nurbaya, Syarifa Ramadhani; Saidi, Ida Agustini; Syahrorini, Syamsudduha; Machfudz, Al; Kusumawati, Elena Febri
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.4208

Abstract

Natural food colorant is increasingly being developed and applied to food products. Natural food coloring is safer to use because it does not cause side effects to health. Indonesia is rich in the availability of red dragon fruit. In general, people only eat dragon fruit flesh, while the skin is not used. Red dragon fruit skin is rich in betacyanin pigment which produces a red-violet color. This pigment needs to be extracted so that it is separated from other skin components. Extraction using ohmic heating technology can be a solution to extract betacyanin pigment. The aim of the study was to determine the characteristics of the betacyanin pigment from red dragon fruit skin extracted using the ohmic heating method. The study used a factorial randomized block design consisting of two factors, the first factor was the type of solvent (aquades, 0.25% NaCl solution, 0.25% citric acid) and the second factor was the amount of voltage (30 V, 40 V, 50 V). The results showed that the highest betacyanin content was found in the 0.25% NaCl solvent treatment, which was 5.15 mg/L. Extracts stored in the refrigerator for 5 days did not show a significant change in extract betacyanin pigment levels.
Co-Authors Ida Agustini Saidi Machfudz, Al Muslimah, Mei Syaroh Muwardi, Alifiah Arum Syahrorini, Syamsudduha Syarifa Ramadhani Nurbaya