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All Journal Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Teknologi Pertanian (Agricultural Technology Journal) Journal Of Agritech Science (JASc) JUKESHUM: Jurnal Pengabdian Masyarakat 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 Sriwijaya Foodtech Journal
Luh Dian Rna Fajarini
Universitas Udayana
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Environmental Science Health Professions Immunology & microbiology Nursing Public Health Social Sciences Other

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PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK PERMEN JELLY KULIT ANGGUR HITAM (VITIS VINIFERA) Luh Dian Rna Fajarini; I Gusti Ayu Ekawati; Putu Timur Ina
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 7 No 2 (2018): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (201.226 KB) | DOI: 10.24843/itepa.2018.v07.i02.p05

Abstract

This study aims to determine the effect of thecarrageenan on the characteristics of grape skins jelly candy and to find the right carrageenan concentration to produce jelly candy with the best characteristics. The experimental design used was randomized block design by treatment with carrageenan concentration of 1.0%, 1.5%, 2.0%, 2.5%, 3.0% and 3.5%. The treatment was repeated as many as 3 repetitions then obtained 18 units of the experiment, the data obtained from the result research were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the addition of carrageenan with a concentration of 2.0% was the best characteristic of grape skins jelly candy with 18.01%moisture content, 0.82%ash content, 2.62 mg/100g anthocyanin, 16.07% sugar reduction content, color liked, flavor grape skins medium and liked, texture very chewy and liked, strong sweet taste and rather liked and overall acceptance liked.
Uji Organoleptik Kombinasi Minuman Kopi Robusta dan Ekstrak Gambir (Uncaria gambir Roxb.) Rna Fajarini, Luh Dian; Jannah, Syerina Raihatul
Sriwijaya FoodTech Journal Vol 1 No 01 (2024): Sriwijaya FoodTech Journal
Publisher : Prodi Teknologi Hasil Pertanian

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).
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.
Pengaruh Perbedaan Media Rendaman terhadap Karakteristik Sensoris dan Fisikokimia Nori Rumput Laut Ulva Lactuca dan Eucheuma Cottonii Fajarini, Luh Dian Rna; Kenardi, Jason P; Sitanggang, Marito G.; Yusasrini, Ni Luh Ari
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.
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.
Co-Authors Braja, I Wayan Ryantama Swastika Dewi, Putu Julyantika Nica Gede Mekse Korri Arisena Gusti Ayu Agung Jaya Purnamasari, I I Gede Arie Mahendra Putra I Gusti Ayu Ekawati I MADE SUDARMA Ibrahim, Nur Syamsi Jannati, Fitri Nur Kenardi, Jason P Luh Putu Wrasiati Made Ary Esta Dewi Wirastuti, Ni Made Classia Sukendar, Ni Marcius Aquila, Brian Muzakki, Wafi Adizara Ni Luh Ari Yusasrini Peradnya Dewi, Anak Agung Istri Agung Putu Timur Ina Rafi Renaldy Tamalea Sitanggang, Marito G. Syerina Raihatul Jannah Wahyu Ari Wiratama, Putu