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All Journal Jurnal Ilmiah Pengabdian dan Inovasi Jurnal Teknologi Pangan dan Industri Perkebunan
Fahmi Brillyansyah, Degita
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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.
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 Ihsan Alfarizi, Muhammad Mualimin, Lulus Rasmiyana Satika Dewi, Putri