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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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Kandungan Gizi Dan Asam Glutamat Sere Kedele Dengan Perlakuan Lama Perebusan Kedele Putu Ari Sandhi Wipradnyadewi -; Ida Bagus Wayan Gunam; Komang Ayu Nocianitri; Luh Dian Rna Fajarini
Itepa : Jurnal Ilmu dan Teknologi Pangan Vol. 15 No. 2 (2026): ITEPA
Publisher : Study Program of Food Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2026.v15.i02.p11

Abstract

Sere kedele is a traditional food made from fermented soybeans, which is usually made by people on the southeast coast of Bali Island. In making soybean sere, the boiling time for soybeans ranges from 2 to 3 hours, which will affect the nutritional content and glutamic acid levels. This research aims to determine the optimal boiling time for nutritional content and glutamic acid levels. Soybean boiling time is 2 hours (P1) and 3 hours (P2). The design used was the T-test with 7x repetitions. The analysis showed that the 2-hour boiling treatment yielded the best water 59.65%, ash 2.29%, soluble protein 2.99%, and glutamic acid contents 2.46% compared to the 3-hour boiling treatment.
Comprehensive chemical compound profiling of coffee powder fermented with tropical fruits pulp as a substrate Luh Dian Rna Fajarini; I Gusti Ayu Krisma Widya Saraswati; Ni Komang Sri Budihartini; I Gede Arie Mahendra Putra; Dewa Ayu Anom Yuarini; I Wayan Ryantama Swastika Braja; Putu Julyantika Nica Dewi; Luh Putu Wrasiati
Jurnal Teknologi & Industri Hasil Pertanian Vol. 31 No. 2 (2026): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v31i2.22-33

Abstract

This research aimed to identify the chemical compounds of the extract of Arabica coffee powder obtained through fermentation utilizing tropical fruit substrates using GC–MS and to compare the compound profiles obtained from hexane and ethanol extractions. Cherry coffee fruit beans were fermented with orange and tamarillo pulp, then dried, ground with a moisture content of 12%, and extracted using a Soxhlet with hexane and ethanol as solvents, and then were analyzed using Gas Chromatography–Mass Spectrometry (GC–MS). GC–MS analysis showed that both the fruit substrate and the extraction solvent influenced the resulting chemical profiles. Hexane extraction of orange-fermented coffee revealed non-polar compounds such as hexadecenoic acid methyl ester, 9-octadecenoic acid methyl ester (E), and several phthalates. Ethanol extraction produced a richer profile, dominated by fatty acid ethyl esters (FAEEs), including ethyl palmitate, linoleic acid ethyl ester, ethyl oleate, and ethyl stearate, alongside caffeine. Tamarillo-fermented samples displayed similar patterns of FAEEs in ethanol extracts and additionally contained 9,12-octadecadienoyl chloride (Z,Z). A notable finding was the presence of Patchouli alcohol exclusively in the hexane extract of tamarillo -fermented coffee, suggesting that fermentation facilitated the formation of unique terpenoid derivatives. Keywords: coffee powder, fermentation, GC-MS, tropical fruits, chemical compounds
Community Empowerment Through Training on Converting Used Cooking Oil into Eco-Friendly Water candles I Gede Arie Mahendra Putra; Luh Dian Rna Fajarini; Dewa Ayu Anom Yuarini; Putu Julyantika Nica Dewi; Luh Ayu Karunia Dewani; Dewa Ayu Istri Handayani; Made Dita Dewi Devani; Kadek Bagus Adhyapala; I Gede Eka Nugraha Baskara Putra
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 4 No. 1 (2026): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/wee59357

Abstract

Used cooking oil is a household waste that can cause environmental pollution if improperly managed. This community service activity aimed to improve participants’ knowledge and skills in utilizing used cooking oil to produce eco-friendly water candles. The activity was conducted in March 2026 at Banjar Purnama Asri, Peguyangan Kangin Village, using a participatory approach consisting of observation, education, demonstration, and hands-on practice. The effectiveness of the activity was evaluated through pre-test and post-test assessments and observation of participants’ practical skills. The results showed that participants’ knowledge increased from 72.5% in the pre-test to 98.25% in the post-test, representing an improvement of 25.75 percentage points. The activity also provided participants with practical skills in converting used cooking oil into water candles with functional, aesthetic, and potential economic value. Thus, water candle production can serve as a creative and environmentally friendly alternative for household used cooking oil management.
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