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All Journal Jurnal Ilmiah Pengabdian dan Inovasi Jurnal Teknologi Pangan dan Industri Perkebunan Jurnal Teknologi dan Mutu Pangan
Dewi, Putri Satika
Politeknik Negeri Jember
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Social Sciences

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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.
Co-Authors .,, Rasmiyana Brillyansyah, Degita Fahmi Fahmi Briliansyah, Degita Ihsan Alfarizi, Muhammad Lulus Mualimin Mentari Sekar Arum