Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal Jurnal Pangan dan Agroindustri Amalee: Indonesian Journal of Community Research & Engagement
Sakdiyah, Anis Fatus
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Public Health Social Sciences Other

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

Found 3 Documents
Search

 1 
MSME Assistance Through Tempe Product Branding by Opinionjo Village Purwodadi Yuwita, Nurma; Solihah, Nikmatus; Sakdiyah, Anis Fatus
Amalee: Indonesian Journal of Community Research and Engagement Vol 5 No 2 (2024): Amalee: Indonesian Journal of Community Research and Engagement
Publisher : LP2M INSURI Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/amalee.v5i2.5863

Abstract

Tempe in Parerejo Village, Purwodadi, Pasuruan, has good potential; therefore, in addition to making raw Tempe, Tempe artisans also innovate by processing it into various products, such as tempe chips and Tempe pudding. However, it is known that the problems MSMEs face in Parerejo Village, Purwodadi, are in the promotional media that could be more attractive, and there is a need for more understanding of business actors regarding branding. Community service through mentoring MSMEs aims to empower MSME actors in Parerejo Village and increase public knowledge about branding strategies. The method in this service is CBR (Community Based Research). The results of community service through this mentoring can impact the MSME community in Parerjo-Purwodadi Village by increasing Brand Awareness, building brand image, having an online MSME community, and increasing sales. After this mentoring, MSME participants gain insight into the concept of branding, which can increase product appeal and use relevant advertising techniques to reach a wider audience. Through interactive sessions and direct practice, participants learn how to brand products and utilize digital platforms, including social media.
MSME Assistance Through Tempe Product Branding by Opinionjo Village Purwodadi Yuwita, Nurma; Solihah, Nikmatus; Sakdiyah, Anis Fatus
Amalee: Indonesian Journal of Community Research and Engagement Vol. 5 No. 2 (2024): Amalee: Indonesian Journal of Community Research and Engagement
Publisher : LP2M INSURI Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/amalee.v5i2.5863

Abstract

Tempe in Parerejo Village, Purwodadi, Pasuruan, has good potential; therefore, in addition to making raw Tempe, Tempe artisans also innovate by processing it into various products, such as tempe chips and Tempe pudding. However, it is known that the problems MSMEs face in Parerejo Village, Purwodadi, are in the promotional media that could be more attractive, and there is a need for more understanding of business actors regarding branding. Community service through mentoring MSMEs aims to empower MSME actors in Parerejo Village and increase public knowledge about branding strategies. The method in this service is CBR (Community Based Research). The results of community service through this mentoring can impact the MSME community in Parerjo-Purwodadi Village by increasing Brand Awareness, building brand image, having an online MSME community, and increasing sales. After this mentoring, MSME participants gain insight into the concept of branding, which can increase product appeal and use relevant advertising techniques to reach a wider audience. Through interactive sessions and direct practice, participants learn how to brand products and utilize digital platforms, including social media.
Effect of Sugar Substitution with Date Extract and Honey on the Characteristics of Ginger Hard Candy Sakdiyah, Anis Fatus; Cahyaning Rini Utami
Jurnal Pangan dan Agroindustri Vol. 13 No. 4 (2025): Oktober 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.04.1

Abstract

Ginger hard candy is a functional food combining the health benefits of ginger with sweetness. This study examined the substitution of granulated sugar and glucose with date extract (Phoenix dactylifera L.) and honey (Apis mellifera) on the physical, chemical, and sensory characteristics of ginger hard candy. A Completely Randomized Design with five substitution levels (0–100%) and three replications was used. Data were statistically analyzed, and the best treatment was selected using the Effectiveness Index method. Substitution significantly influenced most parameters except color. P1 (100% sugar) showed the highest physical and sensory quality (moisture 0.57%, aw 0.49, reducing sugar 0.13%, antioxidant activity 29.69%), whereas P3 (50% date extract and honey) provided balanced sensory acceptance with markedly higher antioxidant activity (62.26%) and acceptable moisture (1.45%), water activity (0.51), and reducing sugar (0.37%), all complying with SNI and FDA standards. Further study on cooking conditions, packaging, and stability is recommended.
Co-Authors Solihah, Nikmatus Utami, Cahyaning Rini Yuwita, Nurma