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All Journal Torani Journal of Fisheries and Marine Science JMM (Jurnal Masyarakat Mandiri) Jurnal Teknologi Pertanian (Agricultural Technology Journal) Journal Of Agritech Science (JASc) FoodTech: Jurnal Teknologi Pangan Jurnal Abdimas Bina Bangsa Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Journal of Food and Agricultural Product Jurnal Teknologi dan Mutu Pangan Jurnal BETAHPA Jurnal Pengabdian Masyarakat dan Riset Pendidikan Jurnal BETAHPA Ngabdimas Masyarakat Mandiri: Jurnal Pengabdian Dan Pembangunan Lokal Sriwijaya Foodtech Journal
Syerina Raihatul Jannah
Politeknik Negeri Sriwijaya
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Nursing Public Health Social Sciences Other

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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).
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.
Evaluasi Antioksidan Minuman Kopi yang Dikombinasikan dengan Ekstrak Gambir dan Madu: Antioxidant Evaluation of Coffee Beverages Combined with Gambier Extract and Honey Jannah, Syerina Raihatul; Verawati, Endang; Manurung, Nancy Eka Putri; Ichsan, Onne Akbar Nur
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.v4i1.5094

Abstract

Free radicals are molecules with unpaired electrons that can trigger various serious diseases. Therefore, antioxidant intake through food and beverages is essential to prevent free radical-induced damage. This study aimed to analyze the effect of coffee, gambir extract, and honey on antioxidant levels to support health improvement. A completely randomized design (CRD) with a single factor, nonfactorial method was used, focusing on different ratios of coffee powder combined with gambir extract and honey. Five treatment formulations were tested: 100% coffee (control) and combinations with 2.5%, 5%, 7.5%, and 10% of gambir extract and honey. Each treatment was replicated three times. The observed parameters included pH, solubility, total phenol content, and antioxidant activity (IC50 value). The results showed that the combination significantly affected all the observed parameters. The values obtained ranged from pH 6.21 to 6.33, solubility from 27.40% to 31.72%, total phenol from 8.40 mg / ml to 78.53 mg / ml and IC50 from 117.89 ppm to 563.06 ppm. Therefore, the conclusion of this study is that the addition of gambir extract and honey can enhance antioxidant activity and increase the inhibition of free radicals in coffee beverages. This research is expected to contribute to the development of functional drinks.
Perbaikan Kemasan untuk Meningkatkan Daya Saing UMKM Keripik Mamak Melalui Project-Based Learning Danarjati, Selaginella; Verawati, Endang; Jannah, Syerina Raihatul; Putri, Rani Revina
Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Vol. 5 No. 4 (2025): Juli 2025 - Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat
Publisher : Indonesian Scientific Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59395/4dn19x06

Abstract

Usaha Mikro, Kecil dan Menengah (UMKM) mempunyai peranan penting dalam pembangunan ekonomi Indonesia. Produk pangan yang sudah diolah hendaknya dikemas dengan baik untuk meningkatkan nilai tambah produk. Melalui pendekatan Project-Based Learning (PBL), kegiatan pengabdian kepada masyarakat ini bertujuan untuk melibatkan mahasiswa secara aktif dalam proses perbaikan kemasan, dengan menggabungkan pengetahuan akademik dan praktik langsung di lapangan. Metode pelaksanaan kegiatan pengabdian terdiri dari 4 tahap kegiatan yaitu; 1) kunjungan dan observasi kepada UMKM keripik Mamak dengan tujuan mencari tau kendala di UMKM keripik mamak; 2) perbaikan label kemasan keripik di UMKM keripik mamak; 3) Perbaikan kemasan menggunakan kemasan standing pouch di UMKM Keripik Mamak; 4) Evaluasi keberhasilan label keripik yang telah diperbaharui dan kemasaan standing pouch. Peningkatan daya saing keripik mamak dengan label kemasan yang lebih menarik, menjual, dan menyajikan informasi yang lebih lengkap, selain itu kemasan standing pouch juga meninggkatkan daya jual karena meningkatkan kualitas produk dan lebih marketable.
Sosialisasi dan Pelatihan Pembuatan Hand Sanitizer Alami di SMK Nurul Ilmi sebagai Upaya Edukasi Kesehatan Berbasis Lingkungan: Pengabdian Endang Verawati; Sunanto; Syerina Raihatul Jannah; Waliah Nur Rahayu; Tika Handayani
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 2 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 2 (October 202
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i2.3695

Abstract

This Community Service (PkM) activity was held at SMK Nurul Ilmi, Jalan Palembang–Betung Km.18, Banyuasin Regency. This school offers two expertise programs, namely Computer Network Engineering and Islamic Banking. Although not a health-based school, students and teachers need to receive education on clean and healthy living behaviors (PHBS), especially maintaining hand hygiene as a disease prevention measure. The limited availability of soap and clean water in schools makes hand sanitizer a practical solution. However, commercial products generally contain harsh chemicals and are quite expensive. This condition encourages the need for alternative natural products that are safe, economical, and environmentally friendly. Betel leaves (Piper betle L.) contain flavonoids and tannins that have natural antibacterial and antiseptic properties, while limes (Citrus aurantifolia Swingle) contain vitamin C, flavonoids, and essential oils that function as antimicrobials. The combination of these two ingredients can be used to make a natural hand sanitizer. This activity aims to increase the knowledge, awareness, and skills of students and teachers in making natural hand sanitizers based on local ingredients. The implementation method included outreach, training, and hands-on practice. Participants were taught how to process betel leaves and limes to produce a hygienic, effective, and fresh-smelling product. The activity results showed a more than 50% increase in participants' understanding of the benefits of natural ingredients and how to make them. Participants were also motivated to develop this product as a form of independence and a simple business opportunity within the school environment.
SOSIALISASI PENGOLAHAN LIMBAH KULIT KOPI MENJADI TEH CASCARA UNTUK MENINGKATKAN PENDAPATAN MASYARAKAT Dedi Setiadi; Syerina Raihatul Jannah; Willy Wijayanti
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 5 (2024): Oktober
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i5.26598

Abstract

Abstrak: Masyarakat desa Talang Pagar Agung menggantungkan penghasilan dari menjual biji kopi, ketika musim kopi datang. Selama ini limbah kulit kopi hanya dibiarkan menumpuk di pekarangan rumah penduduk tanpa pengelolaan yang baik sehingga mencemari lingkungan, Kegiatan pengabdian ini bertujuan untuk memberikan pengetahuan dan kemampuan baru bagaimana cara mengolah limbah kulit kopi menjadi produk yang memiliki nilai jual yaitu teh cascara, sehingga bisa meningkatkan penghasilan petani. Peserta kegiatan ini yaitu masyarakat yang tergabung dalam kelompok tani Maju Jaya Sejahtera di desa Talang Pagar Agung. Metode yang digunakan pada kegiatan ini, dengan tahapan-tahapannya yaitu Analisis kebutuham, Perancangan, Sosialisasi dan Pendampingan serta Evaluasi dengan indikatornya yaitu masyarakat mengetahui dan dapat mengolah limbah kulit kopi menjadi teh cascara dengan baik. Secara keseluruhan, evaluasi menunjukkan bahwa program sosialisasi dan pendampingan ini berhasil mencapai tujuannya, terlihat dari peningkatan yang baik dari nilai pretest 9,09% sebelum sosialisasi dan setelah sosialisasi dengan nilai posttest 100%, dimana semua peserta menjadi kenal dengan teh cascara. Abstract: The people of Talang Pagar Agung village depend on income from selling coffee beans, when the coffee season comes. So far, coffee skin waste has only been left to pile up in people's yards without proper management, thus polluting the environment. This community service activity aims to provide new knowledge and skills on how to process coffee skin waste into products that have a selling value, namely cascara tea, so that it can increase farmers' income. Participants in this activity are people who are members of the Maju Jaya Sejahtera farmer group in Talang Pagar Agung village. The method used in this activity, with its stages, namely Needs Analysis, Design, Socialization and Mentoring and Evaluation with indicators that the community knows and can process coffee skin waste into cascara tea properly. Overall, the evaluation shows that this socialization and mentoring program has succeeded in achieving its goals, as seen from the good increase from the pretest value of 9.09% before socialization and after socialization with a posttest value of 100%, where all participants became familiar with cascara tea.
Robusta and Arabica Coffee Effects on Yoghurt’s Physical, Chemical, Sensory, and Microbiological Quality Jannah, Syerina Raihatul; Verawati, Endang; Manurung, Nancy Eka Putri; Sulastriani; Kalista, Ayu
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.v16i2.65100

Abstract

This study entitled robusta and arabica coffee effects on yoghurt’s physical, chemical, sensory, and microbiological quality. Aimed to investigate the impact of adding Robusta coffee, Arabica coffee, and their combination on the physicochemical properties and sensory acceptance of yoghurt. The research was structured using a Completely Randomized Design, analyzing six distinct formulations, including a control (A), pure coffees (B, C), and combinations (D, E, F). Data analysis utilized ANOVA followed by the Honestly Significant Difference test. Sensory evaluation identified treatment E as the most preferred overall (score 4.00), owing to its strong, yet well-balanced, coffee flavor and aroma. Further analysis focused on treatment E, assessing viscosity, color, and total Lactic Acid Bacteria count. Results indicated that coffee inclusion significantly influenced all parameters. Treatment E exhibited the highest pH (4.85) and showed a dramatic viscosity decrease from 727.5 (control) to 37.5 cP. Color analysis revealed a darker product (L* 63.93), with significant increases in a*, b*, C*, and H* values, attributed to coffee's melanoidin content. Importantly, the total LAB count for treatment E (4.5 × 10⁷ CFU/ml) was statistically similar to the control and met the minimum national standard (SNI 01-2981-2009). In conclusion, Formulation E successfully yielded a functional coffee yoghurt product with excellent organoleptic characteristics and preserved the viability of Lactic Acid Bacteria.
Peningkatan Stabilitas Fisik dan Penerimaan Sensoris Es Krim Fermentasi Fungsional melalui Fortifikasi Mangga: Improvement of Physical Stability and Sensory Acceptance of Fermented Functional Ice Cream through Mango Fortification Fernanda, Muhammad Tegar; Katherine , Nyayu Karina; Marsela, Adinda; Jannah, Syerina Raihatul; Putri, Rani Revina; Manurung, Nancy Eka Putri
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan: In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.6013

Abstract

Ice cream is an innovative product made from cow’s milk that is widely favored by the public. One form of innovation in ice cream products is the incorporation of probiotic beverages, enabling the product to function as a functional food. This study aimed to analyze the effect of adding mango fruit at different concentrations on the physical properties and sensory acceptance of ice cream. The study employed a Completely Randomized Design (CRD) with three treatments: 0% mango (F1); 25% mango (F2); and 50% mango (F3), followed by fermentation using a fermented beverage containing Lactobacillus casei Shirota as the starter culture which were analyzed using ANOVA followed by Duncan’s multiple range test. The results showed that the addition of mango significantly reduced the overrun value from 75% (F1) to 40% (F3), while extending the melting time from 12 minutes and 1 second (F1) to 39 minutes and 52 seconds (F3). The pH value increased from 4 (F1) to 5 in the mango-containing formulations (F2 and F3). Sensory evaluation indicated that F1 had the best color and texture. In conclusion, the addition of mango improved the physical stability (melting time) and modified the sensory profile of fermented ice cream, but did not significantly alter the overall panelist preference. These findings are expected to serve as a basis for developing functional food products well accepted by the public.
Co-Authors Agus Wijaya Almaniar, Siska ayu Kalista Danarjati, Selaginella Dedi Setiadi Diatari Agustini Donny Oktavianus, Donny Elmi Nurhaidah Zainuddin, Elmi Nurhaidah Endang Verawati Fajarini, Luh Dian Rna Febriansyah . Fernanda, Muhammad Tegar Horisanto, Abraham Ibrahim, Nur Syamsi Ichsan, Onne Akbar Nur Ilham Wahyu Pamungkas Kasman Katherine , Nyayu Karina Manurung, Nancy Eka Putri Marsela, Adinda Metusalach Metusalach, Metusalach Nurmaleni Pamungkas, Ilham Wahyu Putri, Rani Revina Rafi Renaldy Tamalea Rahmawaty Hasibuan Rna Fajarini, Luh Dian Robbani, Syifa Sulastriani Sunanto Tika Handayani Venny Agustin Waliah Nur Rahayu Willy Wijayanti Yuliansyah Yuliansyah