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All Journal Jurnal Teknologi Pertanian (Agricultural Technology Journal) Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Journal Of Agritech Science (JASc) JUKESHUM: Jurnal Pengabdian Masyarakat SEAS (Sustainable Environment Agricultural Science) Journal of Agri-Food Science and Technology (JAFoST) Journal of Agribusiness and Rural Development (Jurnal Agribisnis dan Pengembangan Pedesaan) Setia Mengabdi: Jurnal Pengabdian Kepada Masyarakat Jakadimas Sriwijaya Foodtech Journal Itepa : Jurnal Ilmu dan Teknologi Pangan
Luh Dian Rna Fajarini
Program Studi Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Bali-Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Nursing Public Health Social Sciences Other

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Sago Porridge Enriched with Red Dragon Fruit (Hylocereus polyrhizus) Extract: A Functional Food with Enhanced Sensory and Nutritional Properties Putra, I Gede Arie Mahendra; Rna Fajarini, Luh Dian; Dewi, Putu Julyantika Nica; Muzakki, Wafi Adizara; Ibrahim, Nur Syamsi
Journal of Agri-Food Science and Technology Vol. 6 No. 2 (2025): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i2.12847

Abstract

Sago, one of Indonesia’s staple foods, holds significant potential for food diversification due to its high carbohydrate content. However, despite its nutritional benefits, sago consumption remains less popular than corn and potatoes. Sago porridge, a traditional food product, can be developed into a healthy alternative, but its translucent brown color is visually unappealing, affecting consumer acceptance. This study aims to evaluate the optimal concentration of red dragon fruit extract as a natural colorant to enhance the visual appeal of sago porridge. The research method involved testing varying concentrations of red dragon fruit extract (0%, 2%, 4%, 6%) through sensory evaluation and physical analysis. Results showed that a 6% concentration yielded the highest acceptability, with the following physical properties: strawberry red color (L*:48.4; a*:70.8; b*:21.5), viscosity of 56,000 mPažs, texture force of 8.7980 N, and pH of 7.21. This study contributes through the innovative use of red dragon fruit extract as a natural colorant, improving both the visual appeal and nutritional value of sago porridge. The optimal 6% concentration provides a practical reference for local food industries to produce value-added products, supporting food diversification based on local resources and aligning with global trends in healthy, natural foods.
KARAKTERISTIK FISIKOKIMIA EDIBLE FILM DENGAN BAHAN BAKU PATI GARUT DAN GLISEROL SEBAGAI PLASTICIZER Tamalea, Rafi Renaldy; Fajarini, Luh Dian Rna; Ibrahim, Nur Syamsi; Jannah, Syerina Raihatul
Journal Of Agritech Science (JASc) Vol 9 No 1 (2025): Journal Of Agritech Science -Mei
Publisher : Program Studi Teknologi Hasil Pertanian, Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jasc.v9i1.1453

Abstract

Tujuan penelitian ini adalah mengkaji pengaruh konsentrasi gliserol terhadap karakteristik fisik dan kimia dari Edible film yang dihasilkan berbasis pati garut serta mengkaji pengaruh bahan pati garut terhadap karakteristik fisik dan kimia dari Edible film yang dihasilkan. Penelitian ini menggunakan metode rancangan percobaan Rancangan Acak Lengkap dengan 6 kombinasi perlakuan dan 3 kali ulangan. Perlakuan yang digunakan adalah jumlah pati garut 3 gram dan 4 gram serta konsentrasi gliserol 1,25%, 1,5%, 1,75%. Kesimpulan pada penelitian adalah hasil dari analisis kadar air, ketebalan, kelarutan dan warna (a,b) menunjukkan tidak ada perbedaan yang signifikan dengan menggunakan uji F pada taraf 5% kecuali parameter warna kecerahan (L) dengan kadar pati yang berbeda menunjukkan adanya pengaruh atau perbedaan yang signifikan tetapi tidak ada pengaruh ataupun perbedaan yang signifikan antara perbedaan konsentrasinya.
Optimization of MSME Business Through Tiktok Influencer-Based Digital Marketing Training: Optimalisasi Bisnis UMKM Melalui Pelatihan Digital Marketing Berbasis Influencer Tiktok Made Ary Esta Dewi Wirastuti, Ni; Made Classia Sukendar, Ni; Dian Rna Fajarini, Luh; Marcius Aquila, Brian; Wahyu Ari Wiratama, Putu; Gusti Ayu Agung Jaya Purnamasari, I
Jukeshum: Jurnal Pengabdian Masyarakat Vol. 5 No. 2 (2025): Edisi Juli 2025
Publisher : Universitas Haji Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51771/jukeshum.v5i2.1847

Abstract

The food-based MSME (Micro, Small, and Medium Enterprises) sector holds significant potential in supporting economic growth, yet it still faces challenges in marketing and product quality. The Sari Mina Segara Traders Group (PSMS) in Sangsit Village, Buleleng, represents a food-processing MSME with strong potential in fish-based products but is constrained by limited marketing to local markets and simple packaging. This community service program aimed to enhance the competitiveness of PSMS through digital marketing optimization using TikTok and product packaging training. The implementation methods included socialization, digital marketing training, content creation practices, packaging technology utilization, mentoring, and evaluation. The results indicated significant improvements in participants’ skills, with 80% of members successfully producing promotional content on TikTok and 70% adopting new packaging designs that met modern market standards. The integration of digital marketing strategies and modern packaging proved effective in expanding market reach, increasing product attractiveness, and strengthening business identity. This program aligns with Sustainable Development Goals (SDGs) 8 (Decent Work and Economic Growth) and SDGs 9 (Industry, Innovation, and Infrastructure), while also supporting the Key Performance Indicators (IKU) of higher education institutions through the involvement of students and lecturers in community empowerment.
Pelatihan Pengemasan dan Pelabelan Sebagai Usaha Peningkatan Pengembangan Produk pada UMKM Pindang Ikan di Desa Kusamba Wrasiati, Luh Putu; Fajarini, Luh Dian Rna; Sudarma, I Made; Braja, I Wayan Ryantama Swastika; Putra, I Gede Arie Mahendra
Setia Mengabdi: Jurnal Pengabdian kepada Masyarakat Vol. 6 No. 2 (2025): Desember 2025
Publisher : Politeknik STIA LAN Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31113/setiamengabdi.v6i2.94

Abstract

Desa Kusamba di Kabupaten Klungkung, Bali, merupakan sentra produksi olahan hasil perikanan melalui POKLAHSAR Ulam Sari Segara yang memproduksi ikan pindang dan abon ikan. Namun, mitra masih menghadapi kendala berupa rendahnya daya simpan produk, kualitas kemasan yang belum standar, keterbatasan manajemen usaha, serta pemasaran digital yang belum optimal. Program pengabdian ini bertujuan meningkatkan kualitas produksi, kapasitas manajemen usaha, dan jangkauan pemasaran melalui pelatihan pengemasan, pelabelan, perhitungan Harga Pokok Produksi (HPP), serta digitalisasi pemasaran. Kegiatan dilaksanakan selama delapan bulan melalui sosialisasi, pelatihan, penerapan teknologi, pendampingan, dan evaluasi yang melibatkan 36 anggota POKLAHSAR. Hasil menunjukkan peningkatan signifikan: pemahaman desain kemasan mencapai 90%, pemahaman label 75%, kemampuan menghitung HPP 60%, dan keterampilan pengemasan vakum 75%. Selain itu, 100% peserta terlatih dalam pengemasan dan pelabelan, 75% mampu mengoperasikan alat pengemasan, 75% produk telah menggunakan kemasan fungsional, serta pemasaran digital meningkatkan jangkauan pasar hingga 50%. Dukungan alat produksi (freezer dan coolbox) turut memperbaiki mutu bahan baku. Program ini terbukti meningkatkan daya saing produk olahan ikan melalui inovasi teknologi pengemasan dan penguatan literasi manajemen serta pemasaran digital, sehingga mendukung keberlanjutan usaha perikanan masyarakat pesisir.
Google Trends Analytics dalam Bidang Pangan Peradnya Dewi, Anak Agung Istri Agung; Arisena, Gede Mekse Korri; Fajarini, Luh Dian Rna
Journal of Agribusiness and Rural Development (Jurnal Agribisnis dan Pengembangan Pedesaan) Vol. 8 No. 1 (2026): JOURNAL OF AGRIBUSINESS AND RURAL DEVELOPMENT (Jurnal Agribisnis dan Pengembang
Publisher : Jurusan Sosial Ekonomi Pertanian, Fakultas Pertanian Universitas Sam Ratulangi, Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/agrirud.v8i1.66433

Abstract

Food consumption behavior is influenced by market dynamics and socio-religious momentum, which is reflected in online information search activities. This study aims to analyze trends in staple food–related search keywords during periods of market volatility and major religious holidays using Google Trends data analyzed through the FineBI platform. The commodities examined include rice, granulated sugar, cooking oil, beef, shallots, eggs, milk, liquefied petroleum gas (LPG), and salt across five highly populated provinces in Indonesia, namely Bali, West Java, North Sumatra, West Kalimantan, and South Sulawesi. This study employs a descriptive quantitative approach using relative search index data from Google Trends (scale 0–100) over the last 12 months and the past five years. The results indicate that during periods of market volatility, the most consistent increases in search interest occurred for rice, cooking oil, granulated sugar, and beef, with relatively higher intensity in West Java and North Sumatra. In contrast, eggs, shallots, milk, and salt exhibited more moderate fluctuations, while LPG showed relatively stable search interest. During religious holiday periods, search interest increased most notably ahead of Eid al-Fitr, Christmas, and the Lunar New Year, whereas Galungan and Nyepi had more limited and region-specific impacts, particularly in Bali. These findings confirm that the integration of Google Trends and FineBI is effective as a supporting indicator for monitoring spatial and temporal dynamics of food consumption.
Application of QFD in Service Quality Improvement: The Case of Pasar Malam Batubulan Services Dewa Ayu Anom Yuarini; G.P. Ganda Putra; Luh Putu Wrasiati; Gede Wahyu Wardana; I Gede Arie Mahendra Putra; Luh Dian Rna Fajarini
Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Vol 10, No 1 (2026): Maret 2026
Publisher : Faculty of Animal and Agricultural Science, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/agrisocionomics.v10i1.26697

Abstract

Dewi Sri Market, located at Batubulan Terminal, Sukawati District, Gianyar, Bali, is one of the island’s tourist destinations, offering a unique shopping experience with diverse culinary choices, performances, clothing, and entertainment for children, commonly known as Pasar Malam Batubulan. This study aims to identify the attributes considered important by the public regarding Pasar Malam Batubulan, measure the levels of importance and satisfaction related to service quality, and formulate strategies to improve service quality. The analysis employs Quality Function Deployment (QFD), with variables derived from the five service quality dimensions: tangibles, reliability, responsiveness, assurance, and empathy. Based on the QFD analysis, the attribute with the highest importance value was the tangibles dimension, specifically toilet facilities (4.83), followed by vendor politeness (4.82), cleanliness and comfort of the market area (4.80), vendor friendliness (4.80), parking availability (4.79), and lighting quality (4.78). Other attributes that were rated highly included vendor product knowledge (4.68), service responsiveness (4.66), price-to-portion fairness (4.66), and market layout (4.64). However, satisfaction scores revealed a considerable gap, with salesperson friendliness receiving the highest score (4.05) and toilet facilities scoring the lowest (3.42), highlighting critical gaps in service quality. Based on respondent characteristics, the recommended strategies include introducing digital payment systems such as QRIS or digital wallets. Sustained capacity building for merchants, along with regular evaluations, is considered essential to measure the long-term impact of these initiatives and to assess their readiness for digital transformation. These findings underscore that enhancing basic facilities and adopting digital payment systems are strategic measures to improve customer satisfaction and align traditional markets with the evolving demands of the digital era.
Characterization of Physical Properties and Sensory Evaluation of Pletok Bir Enriched with Apple Juice Luh Dian Rna Fajarini; I Gede Arie Mahendra Putra; Putu Julyantika Nica Dewi; I Wayan Ryantama Swastika Braja; Riel Jeremy Jordan Umboh
SEAS (Sustainable Environment Agricultural Science) Vol. 9 No. 1 (2025)
Publisher : Warmadewa University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/seas.9.1.11808.20-28

Abstract

This study aimed to determine the optimal concentration of apple juice as a flavor enhancer in pletok bir, a traditional Betawi drink, through evaluation of three ratio treatments (0:1/control, 1:1, and 3:1 v/v). Analysis of physical properties (pH, viscosity) and sensory attributes (color, aroma, taste, acceptability) using a 5-point hedonic scale showed that increasing apple juice concentration decreased pH from 7.33 to 4.31 and increased viscosity (0.107-0.125 mPa-s). A 3:1 ratio achieved the highest taste preference (score of 3.76) with an optimal viscosity balance (0.125 mPa-s), reducing bitterness and providing subtle sweetness without obscuring the characteristic spicy aroma. In contrast, the 1:1 ratio resulted in lower acceptability (score 3.08) due to flavor imbalance. Overall acceptability scores ranged from 3.2-3.64 (neutral-moderately like), reflecting moderate consumer preference. These findings indicate that the addition of apple juice at a 3:1 ratio can enhance the sensory appeal of pletok bir while maintaining its traditional essence, offering an innovation to expand the market through flavor diversification.
Pengaruh Perbedaan Media Rendaman terhadap Karakteristik Sensoris dan Fisikokimia Nori Rumput Laut Ulva Lactuca dan Eucheuma Cottonii Jason P Kenardi; Marito G. Sitanggang; Luh Dian Rna Fajarini; Ni Luh Ari Yusasrini
Jurnal Teknologi Pertanian (Agricultural Technology Journal) Vol 16 No 2 (2025): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Jurnal Teknologi Pertanian (Agricultural Technology Journal)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.v16i2.65813

Abstract

This study aimed to evaluate the effects of different soaking media mineral water, rice-wash water, 1% Ca(OH)₂, and 1% citric acid on the sensory, chemical, and physical qualities of nori produced from a mixture of Ulva lactuca (95%) and Eucheuma cottonii (5%). The results showed that the soaking treatments had a significant effect on the color, aroma, flexibility, crispness, moisture content, and hardness of the nori. The mineral-water treatment produced the best overall performance, with the lowest moisture content (3.01%), the highest flexibility score (3.03), and the highest panelist acceptance score (3.58). The 1% Ca(OH)₂ treatment provided the best green-color stability (a* –7.00) and the lowest hardness (9.847 N), whereas the 1% citric acid treatment resulted in the most degraded coloration (a* 2.70) and the highest hardness (21.076 N). Differences among treatments were influenced by pH-driven modifications of polysaccharide structures, ionic interactions, and depolymerization mechanisms. Overall, rice-wash water was identified as the most effective soaking medium for improving the quality of locally produced nori made from U. lactuca and E. cottonii.
Improving Protein, Antioxidant, and Sensory Acceptance of Modified Arrowroot Composite Noodles with Black Garlic Extract for Healthy Food Innovation Kadek Diah Puspawati, Gusti; Sekarjati, Agnes Monika Gandhes Sekarjati; Wiadnyani, Anak Agung Istri Sri; Fajarini, Luh Dian Rna; Tamalea, Rafi Renaldy
Indonesian Food Science and Technology Journal Vol. 9 No. 2 (2026): Volume 9 Number 2, July 2026 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i2.47879

Abstract

Composite noodles made from wheat flour with modified arrowroot starch can reduce wheat usage (30%) but require additional nutrients, have low sensory acceptance, and improve health benefits. Black garlic, a fermented form of garlic, has attracted research attention for its health benefits and unique flavor. The fortification of black garlic extract may affect product characteristics; therefore, information on the characteristics of composite wet noodles is needed to develop functional food innovations. This study aimed to investigate the effect of black garlic extract fortification on the nutrient, antioxidant, physical, and sensory properties of arrowroot composite wet noodles. The research employed a randomized block design, in which black garlic extract concentration (0%, 2%, 4%, 6%, 8%, and 10%) was fortified into composite wet noodles containing wheat flour and modified arrowroot starch that using autoclave-cooling method (70:30). The fortification of black garlic extract in 10% resulted in the best of the composite wet noodles to consume, with characteristics of 36.47% moisture content, ash content (0.43%), protein (9.95%), fat (2.4%), carbohydrate (50.75%), calories (264.40 kcal), dietary fiber (2.66%), resistant starch (1.81%), total phenolic content (0.15 mg GAE/g), total flavonoid content (0.04 mg QE/g), antioxidant activity (30.53%), the color was dark brown (L* value 38.40; a* value 7.70; b* value 54.10), water absorption (448.51%), cooking loss (12.31%), and elasticity (10.67%). The color, aroma, and taste were typical of black garlic; the texture and overall acceptance were liked. Black garlic extract improved protein, sensory acceptance, antioxidant activity, making it a healthy and potentially functional food innovation.
Uji Organoleptik Kombinasi Minuman Kopi Robusta dan Ekstrak Gambir (Uncaria gambir Roxb.) Syerina Raihatul Jannah; Luh Dian Rna Fajarini
Sriwijaya FoodTech Journal Vol 1 No 01 (2024): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Minuman kopi robusta dan ekstrak gambir merupakan minuman yang dapat memberikan manfaat kesehatan. Minuman kombinasi tersebut belum banyak dikonsumsi oleh masyarakat. Tujuan penelitian ini adalah untuk mengetahui penerimaan produk minuman kopi robusta dan ekstrak gambir oleh konsumen berdasarkan uji organoleptik. Metode penelitian yang digunakan yaitu melakukan uji organoleptik atau uji kesukaan dengan memberikan 5 sampel minuman kombinasi kopi robusta dan ekstrak gambir dengan variasi formula yang berbeda kepada panelis semi terlatih dengan kriteria yang diujikan yaitu aroma, rasa, dan warna sehingga dihasilkan satu formulasi terbaik dari beberapa perlakuan. Skor nilai yang digunakan yaitu 1 (sangat tidak suka), 2 (tidak suka), 3 (suka), 4 (sangat suka). Secara penerimaan keseluruhan minuman kombinasi kopi robusta dan ekstrak gambir lebih disukai pada perlakuan F3 (90% kopi robusta, 10% ekstrak gambir). Hasil perlakuan F3 menunjukkan nilai aroma yaitu 2,98 (suka), rasa yaitu 3,24 (suka), dan warna yaitu 3,00 (suka).
Co-Authors Anak Agung Istri Sri Wiadnyani Braja, I Wayan Ryantama Swastika DEWA AYU ANOM YUARINI Dewa Ayu Anom Yuarini Dewa Ayu Anom Yuarini Dewa Ayu Istri Handayani G.P. Ganda Putra Gede Mekse Korri Arisena Gede Wahyu Wardana Gusti Ayu Agung Jaya Purnamasari, I I Gede Arie Mahendra Putra I Gede Arie Mahendra Putra I Gede Arie Mahendra Putra I Gede Arie Mahendra Putra I Gede Eka Nugraha Baskara Putra I Gusti Ayu Ekawati I Gusti Ayu Krisma Widya Saraswati I MADE SUDARMA I Wayan Ryantama Swastika Braja I Wayan Ryantama Swastika Braja Ibrahim, Nur Syamsi Ida Bagus Wayan Gunam Jannati, Fitri Nur Jason P Kenardi Kadek Bagus Adhyapala Kadek Diah Puspawati, Gusti KOMANG AYU NOCIANITRI Luh Ayu Karunia Dewani Luh Putu Wrasiati Luh Putu Wrasiati Luh Putu Wrasiati Made Ary Esta Dewi Wirastuti, Ni Made Dita Dewi Devani Marcius Aquila, Brian Marito G. Sitanggang Muzakki, Wafi Adizara Ni Komang Sri Budihartini Ni Luh Ari Yusasrini NI MADE CLASSIA SUKENDAR Peradnya Dewi, Anak Agung Istri Agung Putu Ari Sandhi Wipradnyadewi - Putu Julyantika Nica Dewi Putu Timur Ina Rafi Renaldy Tamalea Riel J. J Umboh Sekarjati, Agnes Monika Gandhes Sekarjati Syerina Raihatul Jannah Wahyu Ari Wiratama, Putu