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All Journal Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) JAPI: Jurnal Akses Pengabdian Indonesia
Diyah Dewanti, Beauty Suestining
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Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Engineering Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Nursing Public Health Other

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Isolation of linalool compounds of nampu rhizome essential oil (Homalomena occulta) by vacuum fractionation distillation method Rusyda, Hasna; Sukardi, Sukardi; Diyah Dewanti, Beauty Suestining
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 3 (2024)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2024.007.03.4

Abstract

The perfume industry in various countries is increasingly expanding and the appeal of perfume comes from its distinctive scent. One of Indonesia's potential needs in the organic perfume industry is essential oils. Nampu rhizome (Homalomena occulta) has great potential and is widely spread on the island of Java. This is because the Nampu rhizome has the main chemical component in the form of linalool compounds, which are essential oil components with high economic value, so it needs to improve quality by increasing its purity. A technology that was developed to improve the purity of essential oils was vacuum fractionation distillation. The purpose of the study was to analyze the effect of temperature on the quality of distillation in the fractionation results of Nampu rhizome essential oil (linalool compound). The experiment used a material temperature factor between 135-160°C and > 160°C.The analysis of fractionation results was carried out on physical properties including refractive index, specific gravity, optical rotation, colour, and linalool compound with GC-FID and yield. The results showed a refractive index value of 1.4620 nD, specific gravity of 0.8647, optical rotation of -19.80, clear oil colour and yield of 69.80%. Chemical analysis with GC-FID improves the purity level of the final product against the linalool fraction increased by 10.02% or linalool purity by 90.92%.
The influence of sugar concentration and fermentation time of green tea kombucha (Camellia sinensis) on its halal and safety aspects Falasifah, Ratu; Diyah Dewanti, Beauty Suestining; Zubaidah, Elok; Sucipto, Sucipto
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 1 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.01.4

Abstract

Kombucha is a fermented tea beverage made from Camellia sinensis and sugar using a Symbiotic Culture of Bacteria and Yeast (SCOBY). It is known for its health benefits, including immune system support, antimicrobial activity, anti-inflammatory properties, and probiotic effects. However, its ethanol content raises concerns among the predominantly Muslim Indonesian population. This study aims to evaluate the influence of sugar concentration and fermentation time on the halal and safety aspects of green tea kombucha. A Randomized Block Design (RBD) was employed, with sugar concentrations of 5%, 7.5%, 10%, and 12.5% (w/v) and fermentation durations of 8, 10, and 12 days, resulting in 36 experimental samples. Data were analyzed using Two-Way ANOVA (α = 0.05) in IBM SPSS Statistics 26, followed by Duncan’s Multiple Range Test (DMRT) when interactions were significant. Measured parameters included pH, total acidity, and ethanol content. Results showed that fermentation time and sugar concentration significantly influenced pH (2.61–2.78), total acidity (0.055%–0.188%), and ethanol content (0.090%–0.199%). These values met halal and safety standards, with ethanol <0.5%, acidity 0.2%–0.9%, and pH 2.5–4.2. Thus, green tea kombucha is deemed safe and halal for consumption.
Analysis of the pretreatment process of gonggong shell flour (Laevistrombus turturella) on a scale up Diyah Dewanti, Beauty Suestining; Rumandhani, Nuvia Nurlaily; Febrianto, Arie; Widayanti, Vindhya Tri; Rucitra, Andan Linggar; Rohmah, Wendra Gandhatyasri; Septifani, Riska; Ikasari, Dhita Morita
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 1 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.01.8

Abstract

The gonggong shell (Laevistrombus turturella) is a species of sea snail found in the waters surrounding Bintan, Riau Islands. The gonggong consists of both meat and shell, with the shell constituting the largest portion, approximately 60%. The high proportion of shells materials compared to  the meat results in abundant gonggong shell waste. One way to utilize gonggong shells is by converting the shells into shell flour, which can be used in health supplements and as feed for shrimp, particularly in shrimp farms in Bintan Regency. The hard texture of gonggong shells (13.1 MPa) requires pretreatment before milling. The pretreatment processes include autoclaving, drying, and burning. This study aimed to assess the quality difference between the scaled-up  and laboratory-scale processes, and to identify the material requirements and utilities for the large-scale pretreatment process of gonggong shell to produce shell flour. The scale-up was conducted with a 1 : 50 ratio from the laboratory scale. The quality results of gonggong shell flour in the large-scale study showed a moisture content of 0.46%, an ash content of 56.42%, and a calcium content of 54.31%. These results were compared with those obtained at the laboratory scale using an unpaired t-test, and no significant differences were found for all tested parameters.
Fasilitasi Steam Sterilizer untuk Meningkatkan Produktivitas dalam Mengembangkan Perekonomian Unit Produksi Baglog Jamur di Istana Jamur Balap, Kecamatan Kalipare, Kabupaten Malang Dewanti, Beauty Suestining Diyah; Tri Widayanti, Vindhya; Septifani, Riska; Diyah Dewanti, Beauty Suestining; Firdausiyah, Nailah; Andriatmoko, Novil Dedy; Danurrendro, Saktyo; Wasbir, Syaifudin; Ramadhani, Intan Fatilah; Puspitasari, Puspa; Dwiyogo, Modo
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 10, No 1 (2025)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/japi.v10i1.6381

Abstract

Penggunaan teknologi sterilisasi uap di Unit Produksi Baglog Jamur Istana Jamur Balap (IJB) di Desa Tumpakrejo, Kecamatan Kalipare, Kabupaten Malang, terbukti efektif meningkatkan produktivitas dan kualitas produk. Alat sterilisasi uap ini memanfaatkan uap panas bertekanan untuk mensterilkan baglog, media tanam yang digunakan dalam budidaya jamur tiram (Pleurotus sp.). Teknologi ini memungkinkan peningkatan kapasitas produksi baglog dari 1.400 menjadi 2.600 unit per hari, sekaligus mengurangi tingkat kontaminasi, sehingga menghasilkan kualitas jamur yang lebih baik dan diakui oleh pasar. Peningkatan kualitas produk dan efisiensi produksi ini berkontribusi positif terhadap pertumbuhan ekonomi lokal, memberikan nilai tambah yang signifikan bagi usaha kecil di daerah tersebut. Secara keseluruhan, implementasi alat sterilisasi uap sebagai bagian dari program pengabdian masyarakat yang difasilitasi oleh Universitas Brawijaya menunjukkan pentingnya inovasi teknologi dalam mengoptimalkan proses produksi dan mendorong pembangunan ekonomi yang berkelanjutan. Keberhasilan program ini menggarisbawahi peran penting teknologi modern dan pendampingan yang komprehensif dalam meningkatkan daya saing dan keberlanjutan bisnis lokal di sektor budidaya jamur
Co-Authors Andan Linggar Rucitra Andriatmoko, Novil Dedy Arie Febrianto, Arie Beauty Suestining Diyah Dewanti Chatarina Umbul Wahyuni Danurrendro, Saktyo Dhita Morita Ikasari Dwiyogo, Modo Elok Zubaidah Falasifah, Ratu Firdausiyah, Nailah Puspitasari, Puspa Ramadhani, Intan Fatilah Riska Septifani Rumandhani, Nuvia Nurlaily Rusyda, Hasna Sukardi Sukardi Tri Widayanti, Vindhya Vindhya Tri Widayanti, Vindhya Tri Wasbir, Syaifudin Wendra Gandhatyasri Rohmah