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All Journal Journal of Food Engineering Jurnal Ilmiah Pengabdian dan Inovasi Jurnal Teknologi Pangan dan Industri Perkebunan Jurnal Teknologi dan Mutu Pangan Jurnal Abdi Negeriku International Journal of Technology, Food and Agriculture
Dewi, Putri Satika
Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Social Sciences Other

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Pengaruh Konsentrasi Konjak Glukomanan dan Karagenan Terhadap Karakteristik Sensoris dan Stabilitas Puding Coklat Satika Dewi, Putri; Mualimin, Lulus; Fahmi Brillyansyah, Degita
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 1 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v5i1.1768

Abstract

Pudding is a dessert characterized by its chewy, soft, and easy-to-chew texture. The texture and stability of pudding are highly influenced by the use of hydrocolloids, such as konjac glucomannan and carrageenan. This study aims to determine the optimal concentration of konjac glucomannan and carrageenan to achieve the best sensory characteristics and stability. The research method used a Randomized Block Design (RBD) with konjac glucomannan concentrations of 1%, 1.5%, and 2%, and carrageenan concentrations of 0.5% and 1%. All treatments were subjected to sensory evaluation using the hedonic method for texture, color, taste, and overall preference, as well as stability testing through syneresis analysis, followed by statistical analysis using Minitab 20. The results showed that the treatment with the lowest syneresis was S2K3 (2% konjac glucomannan and 1% carrageenan), with syneresis values of 7.76% at 24 hours, 13.34% at 48 hours, and 17.62% at 72 hours. However, the sensory evaluation indicated that the S2K2 treatment was the most preferred by panelists across all parameters, with preference scores of 4.2 for texture, 4.0 for color, 4.0 for taste, and 4.4 overall. This study is expected to provide valuable insights for the development of high-quality chocolate pudding products.
Analisis Pengaruh Kemasan Plastik Terhadap Lama Penyimpanan Sayuran Segar Pasca Ozonisasi: Studi Parameter Fisik, Water Vapour Transmission Rate (WVTR), dan Water Vapour Permeability (WVP) Mualimin, Lulus; Sekar Arum, Mentari; Satika Dewi, Putri; Fahmi Briliansyah, Degita; Ihsan Alfarizi, Muhammad
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 1 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/lipida.v5i1.1770

Abstract

Fresh vegetable commodities contribute significantly to food security and the national economy, but these products are easily damaged. Ozonation treatment and vacuum packaging are carried out to maintain product quality, reduce post-harvest losses, ensure food safety and extend the shelf life of vegetables. Choosing the right type of packaging is a challenge. The purpose of this study was to determine the effect of plastic packaging type on the storage time of fresh vegetables after ozonation based on physical parameters, water vapour transmission rate (WVTR), and water vapour permeability (WVP). The method used in this research is Randomized Group Design (RAK) with 3 treatments and 3 replicates and physical analysis using the scoring test method. The results of this study show that HDPE vacuum packaging has a better ability to withstand water vapor transmission rate (WVTR) and water vapor permeability (WVP) in all types of vegetables, as well as in physical testing including color, texture and appearance carried out based on scoring tests with an average value of 3, HDPE packaging has the best stability in preventing product quality deterioration to extend shelf life when compared to PP and LDPE packaging. These results are expected to be a recommendation for the type of packaging that is suitable in packaging fresh vegetable products to maintain product stability.
Sugarcane Molasses: Composition, Challenges, and Utilization as an Economically Valuable Raw Material: A Literature Review of Sugarcane Molasses: Composition, Challenges, and Utilization as an Economically Valuable Raw Material Dewi, Putri Satika; Rasmiyana, Rasmiyana
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 1 (2025): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i1.4764

Abstract

Sugarcane molasses is a by-product of the sugar production process. Its main components include sugars (such as sucrose, fructose, and glucose), amino acids, and minerals, which offer significant potential for use, particularly in the food sector. This review of the literature was compiled using a descriptive-analytical approach. The findings indicate that the lack of classification based on production stages, as well as negative perceptions toward this by-product, hinder its development and utilization. Recent studies have shown that molasses contains active compounds, including sucrose (48.8 %), fructose (8.45 %), and glucose (7.80 %), along with amino acids and polyphenols, such as diosmin, that provide functional benefits in food and health applications. Moreover, a limited domestic supply poses an additional challenge to the optimal use of molasses. Therefore, innovation in processing and product development is essential, along with increased public awareness of its functional potential. Strengthening the classification system for the types of molasses and enhancing its added value through fermentation or functional food applications could expand industrial opportunities. These efforts are expected to improve the competitiveness of Indonesia's national agro-industry and foster sustainable economic growth.
Pengembangan Minat Studi Lanjut: Sosialisasi Strategi Masuk Perguruan Tinggi Negeri dan Simulasi Tryout Berbasis CAT (Computer Assisted Test) Rasmiyana; Satika Dewi, Putri; Fahmi Brillyansyah, Degita; Ihsan Alfarizi, Muhammad; Mualimin, Lulus
Jurnal Ilmiah Pengabdian dan Inovasi Vol. 3 No. 2 (2024): Jurnal Ilmiah Pengabdian dan Inovasi (Desember)
Publisher : Insan Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57248/jilpi.v3i2.522

Abstract

Community service activities themed Socialization of State/Private University Entrance Strategy and CAT (Computer Assisted Test) Based Tryout Simulation were held at MA Al Ishlah Jenggawah, Jember. The purpose of this service is to improve the understanding, motivation, and readiness of grade XII students in continuing their education to college using the Lecture socialization and simulation method which is divided into 3 stages, namely preparation, implementation, and evaluation. The programs implemented include socialization of college selection pathways, effective learning strategies, scholarship information, and CAT-based Tryout simulations. The evaluation results showed a 130% increase in students' understanding of college selection pathways, from 1.98 on a scale of 5 (pre-test) to 4.56 on a scale of 5 (post-test). The Tryout Simulation provided real experience in facing technology-based exams, although the average score of 756 indicated the need for more intensive assistance. As many as 87% of students considered this activity useful in building self-confidence to continue their education to a higher level. This activity has a positive impact on preparing students academically and strengthening synergy between schools and organizers. For sustainability, it is recommended to hold periodic simulations, form independent study groups, and provide CAT devices in schools to support students' preparation in choosing a college.
Pengaruh Modifikasi Tepung Okara melalui Fermentasi: Perbandingan Metode fermentasi dan Lama Inkubasi terhadap Sifat Fisikokimia: Fermentation Methods and Incubation Time: Their Effects on the Physicochemical Properties of Modified Okara Flour Prasetyo, rengky Hermawan Hadi; Rasmiyana, Rasmiyana; Rakhmadevi, Ade Galuh; Prasetyo, Frengky Hermawan Hadi; Fadilah, Putu Tessa; Dewi, Putri Satika
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan: In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5883

Abstract

Okara, a by-product of soy milk and tofu production, is rich in fiber but is underutilized. One way to use okara is to convert it into flour for use as an ingredient in cookie production. This research aims to evaluate the effects of fermentation type and duration on the physical and functional properties of okara flour. The research used a Completely Randomized Design (CRD) with two factors: fermentation type (spontaneous, commercial yeast A, commercial yeast B) and fermentation duration (48 and 72 hours). The fermented okara was dried and analyzed for moisture, ash, solubility, and swelling power. The results showed that the type and duration of fermentation had a significant effect (p<0.05) on moisture content, ash content, and solubility, but did not affect swelling power (p>0.05). Fermentation with commercial yeast A for 48 hours (F2W1) yielded the highest solubility (39.87%), while spontaneous fermentation for 48 hours (F1W1) resulted in the lowest  oisture content (0.91%). All treatments produced a moisture content that meets the Indonesian National Standard (SNI) for wheat flour. It can be concluded that fermentation with yeast A and a 48-hour incubation period yields the best profile, as it shows the highest solubility. Consequently, it has the potential to be developed as a raw material for cookie production.
Evaluasi Karakteristik Fisik Roti Tawar Berbasis Tepung Komposit Kacang Komak (Lablab purpureus L. Sweet) : Evaluation of the Physical Characteristics of White Bread Made from Komak Bean (Lablab purpureus L. Sweet) Composite Flour Pravitri, Kartika Gemma; Putri, Destiana Adinda; Dewi, Putri Satika; Sari, Irawati Nur Indah
Journal of Food Engineering Vol. 5 No. 2 (2026): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v5i2.6981

Abstract

Roti merupakan produk bakery yang banyak dikonsumsi, namun masih bergantung pada tepung terigu impor sehingga diperlukan alternatif berbasis bahan lokal seperti kacang komak (Lablab purpureus L. Sweet) yang kaya protein dan serat. Penelitian ini bertujuan untuk mengevaluasi pemanfaatan tepung kacang komak termodifikasi sebagai substitusi tepung terigu serta pengaruhnya terhadap karakteristik fisik roti tawar. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan pendekatan perbandingan dua faktor yaitu Jenis sampel, dan jenis tepung yaitu 100% tepung terigu dan tepung terigu dengan substitusi tepung kacang komak termodifikasi sebesar 10%. Tepung kacang komak dibuat melalui tahapan perendaman, pengukusan, pendinginan, pengeringan, dan penghalusan. Parameter yang dianalisis meliputi warna, dimensi, berat, volume, volume spesifik, densitas, serta baking loss. Hasil menunjukkan bahwa substitusi tepung komak tidak berpengaruh signifikan terhadap karakteristik roti tawar dengan nilai L* (63,94), a* (-2,67), berat (136,80g), dimensi (panjang 150mm), dan baking loss (8,92%), namun berpengaruh signifikan terhadap nilai b*, volume, volume spesifik, dan densitas. Roti komposit memiliki volume dan volume spesifik lebih rendah serta densitas lebih tinggi dibandingkan roti terigu, yang menunjukkan struktur lebih padat akibat penurunan kemampuan retensi gas karena berkurangnya gluten. Implikasi penelitian ini menunjukkan bahwa jika dilihat dari nilai baking loss, tepung kacang komak termodifikasi berpotensi sebagai bahan substitusi dalam pengembangan tepung komposit berbasis legum lokal, meskipun perlu optimasi formulasi untuk meningkatkan kualitas fisik roti.
Biovalorization of Soy Milk By-product Flour Using Controlled Fermentation: Physical Characteristics Perspective Fadhila, Putu Tessa; Rakhmadevi, Ade Galuh; Prasetyo, Frengky Hermawan Hadi; Rasmiyana, Rasmiyana; Dewi, Putri Satika
International Journal of Technology, Food and Agriculture Vol. 3 No. 2 (2026): June (In Progress)
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v3i2.6839

Abstract

Okara, a byproduct of soymilk production, contains high dietary fibre (58.6%) but is  underutilized. This study evaluates fermentation as a biovalorization strategy to produce functional okara flour. The novelty lies in comparing spontaneous fermentation with commercial yeast under controlled durations to identify optimal conditions for flour production. Fresh okara was fermented using two commercial yeasts and spontaneous fermentation for 3 and 4 days. The fermented material was dried, milled into flour, and analysed for yield (%), colour (L*, a*, b*, whiteness index), and particle size (µm). The experiment followed a two-factor Completely Randomized Design (CRD), with data analysed using ANOVA and Duncan’s Multiple Range Test (DMRT). Fermentation method and duration significantly affected flour properties. The best treatment was 3-day spontaneous fermentation, producing 11.7% yield with L* = 70.88, a* = 0.338, b* = 11.061, and a whiteness index of 68.82. The flour exhibited a fine particle size of 35.23 µm, indicating good suitability for food applications. These results demonstrate that short-duration spontaneous fermentation can produce okara flour with favourable physical characteristics without requiring commercial starters. This approach provides a simple, cost-effective, and scalable method for developing fibre-rich functional ingredients. Further optimization may enhance quality and expand its application in food products.
PEMBERDAYAAN UMKM: PELATIHAN DESAIN KEMASAN BAGI UKM ANEKA KERIPIK AIDAA DESA ARJASA, KABUPATEN JEMBER Afnani, Fawait; Rosyadi, A. Sirojul Anam Izza; Dewi, Putri Satika; Fadhila, Putu Tessa; Rakhmadevi, Ade Galuh; Rasmiyana, Rasmiyana
Jurnal Abdi Negeriku Vol 5, No 1 (2026): Jurnal Abdi Negeriku
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/jan.v5i1.84081

Abstract

A packaging design training using Canva was conducted to empower MSMEs, specifically Aneka Keripik Aidaa in Arjasa Village, Jember Regency, by enhancing partners’ visual marketing and digital literacy. The main problem faced by SMEs (small-medium enterprises) Aneka Keripik Aidaa in Arjasa Village, Jember, is traditional product packaging that does not meet modern marketing standards, hindering competitiveness and brand identity. This community service activity aims to empower partners through product packaging design training based on digital technology using the Canva application. The implementation method was carried out through problem screening stages, field observations, brainstorming, technical training, design simulation assistance, and evaluation using pre-test and post-test of questionnaires. The results showed the success of redesigning banana chip product packaging to be more informative, aesthetic, and compliant with food labeling standards. Quantitative evaluation showed a significant increase in participant knowledge (p < 0.05) based on the Paired t-test analysis, with an increase in the average score from 24.0 (pre-test) to 39.0 (post-test). Regarding knowledge demographics, there was a shift from the dominant medium category (86%) to the high category (71%) after training. In conclusion, the training enhanced partners’ digital literacy and visual marketing, strengthening branding and market reach.
Co-Authors .,, Rasmiyana Afnani, Fawait Brillyansyah, Degita Fahmi Fadilah, Putu Tessa Fahmi Briliansyah, Degita Ihsan Alfarizi, Muhammad Kartika Gemma Pravitri Lulus Mualimin Mentari Sekar Arum Prasetyo, Frengky Hermawan Hadi Prasetyo, rengky Hermawan Hadi Putri, Destiana Adinda Putu Tessa Fadhila Rakhmadevi, Ade Galuh Rosyadi, A. Sirojul Anam Izza Sari, Irawati Nur Indah