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All Journal Syntax Literate: Jurnal Ilmiah Indonesia TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian MONSU'ANI TANO Jurnal Pengabdian Masyarakat JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Jurnal Pengabdian Masyarakat Asia Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) Journal of Farming and Agriculture
Prayudanti, Adhania Andika
Program Studi Teknologi Pangan Fakultas Pertanian Universitas Dr. Soetomo Surabaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Physics Public Health Social Sciences Other

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PENYULUHAN TENTANG OLAHAN PANGAN KEKINIAN BAGI ANAK-ANAK PADA ANGGOTA POSYANDU Retnani Rahmiati; Arlin Besari Djauhari; Fadjar Kurnia Hartati; Adhania Andika Prayudanti; Bambang Sigit Sucahyo; Indra Wirawan; Yusrudin Yusrudin; Suzana Sri Hartini
MONSU'ANI TANO Jurnal Pengabdian Masyarakat Vol 6, No 2 (2023)
Publisher : Universitas Muhammadiyah Luwuk

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32529/tano.v6i2.2617

Abstract

Ibu-ibu anggota Posyandu Balita Sedap Malam 1 Desa Candinegoro Kecamatan Wonoayu Kabupaten Sidoarjoberisi belum memilik pengetahuan mengenai pentingnya makan ikan untuk putra-putrinya dan belum mempunyai pengetahuan untuk mengolah pangan berbasis ikan yang kekinian sehingga dapat digemari anak-anak. Tujuan dari kegiatan pengabdian kepada masyarakat di Desa Candinegoro Kabupaten Sidoarjo adalah meningkatkan pengetahuan ibu-ibu anggota Posyandu Sedap Malam 1 tentang pentingnya makan ikan setiap hari bagi anak-anak melalui penyuluhan pengolahan pangan berbasis ikan yang kekinian yang dapat digemari olah ana-anak. Metode pendekatan yang digunakan dalam kegiatan pengabdian kepada masyarakat ini adalah menggunakan strategi penyuluhan. Adapun pelaksanaan kegiatan meliputi: kegiatan pendahuluan, kegiatan inti penyuluhan dan evaluasi kegiatan. Setelah dilakukan kegiatan penyuluhan pada tanggal 9 Februari 2023 maka ibu-ibu anggota Posyandu Sedap Malam 1 mengerti tentang pentingnya makan ikan bagi anak-anak dan dapat menyajikan berbagai jenis olahan pangan berbasis ikan yang kekinian yang dapat digemari anak-anak sehingga dapat menjaga edehatan dan meningkatkan kecerdasan anak-anak..
Physicochemical And Organoleptic Quality Testing Of Millet Microgreen Juice (Panicum Miliaceum L.) On Different Milet Types And Plant Age Kurnia Praise Sustainable, Indah; Kurnia Hartati, Fadjar; Andika Prayudanti, Adhania; Hariyani, Nunuk
Demeter: Journal of Farming and Agriculture Vol. 2 No. 1 (2024): March 2024
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v2i1.283

Abstract

This research has taken place using experimental laboratory methods of quantitative analysis. The variables used include varieties consisting of yellow millet and red millet, and plant life ranging from 6 days, 9 days, 12 days, and 15 days. The data obtained was analyzed based on parametric statistics using ANSIRA, using statistical product and service solution (SPSS) with version 24 and determining best treatment using effectiveness tests and determining antioxidant levels of best treatment. Different types and ages of plants have very real effects on reduced sugars, phenols, vitamin C, flavonoids and total soluble solids. Significant treatment between different plant types and ages resulted in a 6-day-old ryellow millet (MG1) being the best treatment with a result value (NH) of 0.73 with the parameter criterion reduction sugar level of 1.48%, total phenol content of 27.26 mg GAE/100mg, vitamin C 2.05 mg/100 mg, total flavonoid content of 4.98 mg QE/100 Mg, TPT 11.36 mg/L, color 4.81 (neutral), flavor 5.16 (few likes) and aroma 5.4 (few likes).
Jenis dan Konsentrasi Gelling Agent yang Berbeda Terhadap Mutu Fisikokimia dan Organoleptik Permen Jelly Jambu Kristal (Psidium guajava) Paur, Maria Agustina Arlyn; Hartati, Fadjar Kurnia; Prayudanti, Adhania Andika
Syntax Literate Jurnal Ilmiah Indonesia
Publisher : Syntax Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36418/syntax-literate.v10i3.57750

Abstract

Permen jelly merupakan kembang gula bertekstur lunak, yang diproses dengan penambahan komponen hidrokoloid, seperti agar, gum, pektin, pati, karagenan, gelatin, sebagai modifikasi tekstur yang kenyal. Penelitian ini bertujuan untuk mengetahui jenis dan konsentrasi gelling agent pektin dan gelatin terhadap karakteristik fisikokimia dan organoleptik permen jelly jambu kristal. Penelitian ini menggunakan metode penelitian eksperimen laboratorium dengan rancangan acak kelompok (RAK) dengan tiga ulangan. Hasil penelitian menunjukkan bahwa jenis dan konsentrasi gelling agent berpengaruh signifikan terhadap kadar air, kadar serat kasar, dan tekstur permen jelly. Perlakuan terbaik yang diperoleh dari permen jelly jambu kristal yaitu konsentrasi pektin 2%, yang memiliki kadar air sebesar 32,4%, kadar serat kasar sebesar 3,05%, tekstur sebesar 6,7%, dan untuk uji organoleptik yang memiliki rasa (dengan skor kesukaan sebesar 4,2) dan kekenyalan (dengan skor kesukaan sebesar 4,5). Meski dikatakan perbedaan antara perlakuan tidak signifikan secara statistik, namu memberikan pengaruh nyata pada karakteristik organoleptik, terutama pada rasa dan kekenyalan. Dengan demikian hasil dari penelitian ini dapat menjadi dasar untuk pengembangan produk permen jelly jambu kristal dengan kualitas yang lebih baik.
Implementation of SIKOMO Information System for Dr Soetomo University’s Lecturer and Employee Cooperative Ratna Nur Tiara Shanty; Adhania Andika Prayudanti; Rika Puspita Sari; Ninik Mardiana
Jurnal Pengabdian Masyarakat Vol. 6 No. 1 (2025): Jurnal Pengabdian Masyarakat
Publisher : Institut Teknologi dan Bisnis Asia Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32815/jpm.v6i1.2610

Abstract

Purpose: The Dr. Soetomo University Lecturer and Employee Cooperative supports member welfare through goods and services but faces challenges in inventory due to manual records prone to errors. To address this, a community service team introduced an Inventory Information System to automate stock tracking and improve efficiency. Method: Activities included assessing equipment and data needs, digitizing manual records, presenting the system, and conducting initial training for cooperative staff. Practical Application: The program aimed to introduce the system, solve data recording issues, and improve staff competency in system operation. Conclusion: The initiative was well-received, with management committing to appoint two new system operators. Key features and the implementation plan were appreciated. However, adjustments to the item master data are still needed for optimal integration.
Pengaruh proporsi umbi bit (Beta vulgaris L.) dan buah jambu biji (Psidium guajava L.) terhadap sifat kimia dan organoleptik slice jam Sinta Febriyanti Gultom; Kejora Handarini; Adhania Andika Prayudanti

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5916

Abstract

Slice jam is an innovative product that transforms jam into sheet form, emphasizing practicality. Beetroot is known for its high antioxidant content but is often less favored due to its earthy taste and aroma. To mask this flavor, it is combined with guava, which has a more appealing taste and aroma, as well as a higher vitamin C content compared to other fruits. The aim of this research is to determine the best combination ratio between beetroot puree and guava puree to produce slice jam with favorable chemical test and organoleptic properties. The research method is an experimental laboratory study, using a Completely Randomized Design with one factor consisting of four treatments. The treatments are different ratios of beetroot purée to guava puree: B1J1 (90% : 10%), B2J2 (70% : 30%), B3J3 (50% : 50%), and B4J4 (30% : 70%). Each treatment is repeated three times. The testing parameters include chemical tests for moisture content, fiber content, total soluble solids, and vitamin C content, as well as organoleptic tests assessing color, taste, aroma, and texture. The best research results were found in the jam slice with a proportion of beetroot and guava puree at 30%:70%. Increasing the proportion of guava puree and decreasing the beetroot puree resulted in higher levels of crude fiber, total dissolved solids, vitamin C content, taste, aroma, color, and texture, but decreased the water content.
Mutu Fisikokimia & Organoleptik Es Krim Buah Kundur (Benincasa hispida) Jaya, Bill Loren; Hartati, Fadjar Kurnia; Prayudanti, Adhania Andika
JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Vol 10, No 2 (2025): Mei 2025
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/sst.v10i2.3677

Abstract

Ice cream is a popular food product, but innovation using local ingredients remains limited. This study evaluates the effect of winter melon (Benincasa hispida) addition on the physicochemical and organoleptic qualities of ice cream to support product diversification and enhance nutritional value. The research employed a Randomized Block Design (RBD) with variations: 10% and 25% winter melon in diced or puréed forms. Parameters analyzed included melting rate, Overrun, crude fiber content, vitamin C levels, and organoleptic tests (taste and mouthfeel) using a hedonic scale (25 panelists). Results showed that P1 (10% diced winter melon) yielded the best performance with the highest organoleptic scores (taste: 4.08; mouthfeel: 4.29) and the highest total effectiveness (0.720). P2 (25% diced winter melon) recorded the highest vitamin C and crude fiber content but had lower organoleptic acceptance. Formulations P3 and P4 (puréed winter melon) showed balanced results but did not surpass P1. The P1 formulation, combining whipped cream, low-calorie sugar, and 10% diced winter melon, was the best combination, meeting physical, chemical, and organoleptic quality standards. The use of winter melon not only enhances the nutritional value of ice cream but also supports diversification based on local resources.Keywords - Ice Cream, Wax Gourd, Benincasa hispida, Physicochemical Quality, Organoleptic.
PHYSICOCHEMICAL AND ORGANOLEPTIC QUALITY ANALYSIS OF GLUTEN-FREE WET NOODLES BASED ON SORGUM FLOUR ( SORGHUM BICOLOR L. MOENCH) Daniel Eka Bekti Saputra; Fadjar Kurnia Hartati; Adhania Andika Prayudanti
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 2 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.18459634

Abstract

Dependence on wheat flour in Indonesia encourages efforts to develop local food ingredients such as sorghum which has a low glycemic index and high antioxidant content. However, the absence of gluten causes sorghum noodle dough to be less flexible and easily broken, so natural binding agents such as apple peel puree containing pectin, soluble dietary fiber, and polyphenols are needed to improve the dough structure. This study aims to analyze the physicochemical and organoleptic qualities of gluten-free wet noodles using sorghum flour as the main ingredient and the addition of apple peel puree as a source of fiber and bioactive compounds. The study used a quantitative laboratory experimental method with a Completely Randomized Design (CRD) consisting of 4 levels of sorghum flour/ S and apple peel puree/ P formulation treatments (S1P1 90:10, S2P2 80:20, S3P3 65:35, S4P4 50:50) with three replications. The parameters observed included protein content, crude fiber content, noodle flexibility, and organoleptic tests (color, aroma, taste, texture). All data were analyzed using ANOVA, if there was a significant or very significant difference, further testing was carried out. Parametric data using BNT/BNJ/Duncan depending on the KK value, while non-parametric data using Kruskal Walis test followed by effectiveness test. The results showed that the S1P1 treatment (90% sorghum flour: 10% apple peel puree) was the best treatment based on the effectiveness test with the highest yield value (NH) of 0.72. This treatment produced wet noodles with characteristics of 10.42% protein content, 1.51% crude fiber content, and tensile strength value of 0.84 N, and organoleptically preferred by panelists in the parameters of color (4.29), aroma (3.66), taste (4.49), and elasticity (4.39).
CHEMICAL AND SENSORY CHARACTERISTICS OF ANALOGUE CHICKEN POPCORN BASED ON SHIITAKE MUSHROOMS, TVP, AND SEITAN Jessica Lukito; Yuyun Yuniati; Adhania Andika Prayudanti
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

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

Abstract

Currently, plant-based foods are becoming a trend among the public, this is due to the increasing awareness of health and environmental sustainability. One potential innovation is analog popcorn chicken formulated from high-protein plant ingredients. This study aims to develop and analyze the characteristics of analog popcorn chicken based on shiitake mushrooms, TVP, and seitan as an alternative to meat. The study used a Completely Randomized Design (CRD) with four treatments in the form of variations in the concentration of the main ingredients. Chemical analysis included protein content, crude fiber, water content, and ash content, while organoleptic tests were carried out by 25 untrained panelists to assess color, aroma, taste, and texture. Chemical data were analyzed using ANOVA at a significance level of 5%, while sensory data were analyzed using the Kruskal–Wallis test. The results showed that variations in the proportion of ingredients had a significant effect (p<0.05) on water content, protein content, crude fiber content, and texture preferences, but did not significantly affect ash content, color, aroma, and taste. The best treatment was obtained in formulation A3 (25% shiitake and seitan mushroom mixture: 75% TVP) with chemical characteristics of 15.67% protein content, 9.32% crude fiber, 41.59% water content, and 3.24% ash content. Organoleptically, the best treatment product had a "like" acceptance level for all parameters with the highest texture preference score of 4.04. This product has the potential to be developed as a nutritious plant-based food alternative to processed meat.
THE EFFECT OF THE PROPORTION OF PINEAPPLE SKIN AND APPLE TEA ON THE CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF KOMBUCHA Sholikha Amalia Putri; Kejora Handarini; Adhania Andika Prayudanti; Andreas Alvin
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

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

Abstract

Pineapple peel contains flavonoids and acids, while apple tea is rich in polyphenols and tannins that can increase the functional value of fermented products. The purpose of this study was to determine the effect and determine the best ratio of pineapple peel with apple tea on the chemical and organoleptic properties of kombucha drinks . The study was conducted quantitatively experimentally using a completely randomized design (CRD) with one factor , namely the ratio of pineapple peel and apple tea in making kombucha, with four treatments : P1 (0%:100%), P2 (25%:75%), P3 (50%:50%), and P4 (75%:25%). Fermentation took place for seven days at room temperature (25–30°C). The chemical parameters tested included pH, total titratable acid, total dissolved solids, and total phenolic content, analyzed using Analysis of Variance (ANSIRA) and continued with the Least Significant Difference (LSD) test if there was a significant difference. Organoleptic tests were conducted using the hedonic method for color, aroma, and taste, using the Kruskal–Wallis non-parametric analysis. The results showed that treatment P2 (25% pineapple peel : 75% apple tea) provided the best chemical and organoleptic characteristics. Increasing the proportion of pineapple peel decreased pH and phenolic content and increased total acid and total soluble solids, while the proportion of apple tea produced an optimal balance between chemical and organoleptic properties, including preferred color, aroma, and taste. This indicates that the 25%:75% combination has great potential as an optimal formulation for making kombucha with balanced chemical and organoleptic characteristics.
Co-Authors Andreas Alvin Arlin Besari Djauhari Bambang Sigit Sucahyo Daniel Eka Bekti Saputra Fadjar Kurnia Hartati Fadjar Kurnia Hartati Fadjar Kurnia Hartati, Fadjar Kurnia Indra Wirawan Jaya, Bill Loren Jessica Lukito Kejora Handarini Kejora Handarini Kurnia Hartati, Fadjar Kurnia Praise Sustainable, Indah Ninik Mardiana Nunuk Hariyani Paur, Maria Agustina Arlyn Ratna Nur Tiara Shanty Retnani Rahmiati Rika Puspita Sari Sholikha Amalia Putri Sinta Febriyanti Gultom Suzana Sri Hartini Yusrudin Yusrudin Yuyun Yuniati