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All Journal Jurnal Pendidikan Tata Boga dan Teknologi Exhibition and Seminar on Science and Creative Technology – Al Azhar Proceeding Journal of Coffee and Sustainability Jurnal Sains dan Teknologi Pangan
Ramadhani, Aji Fajar
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Physics Social Sciences Other

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The Effect of Crude Nipa Leaf Extract (Nypa fruticans) on the Quality and Shelf Life of Fresh Milkfish (Chanos chanos) Ramadhani, Aji Fajar
EXSACT-A Vol 2, No 1 (2024)
Publisher : Universitas Al Azhar Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36722/exc.v2i1.2244

Abstract

In the fishermen's environment, in general, fresh fish is preserved so that it does not spoil quickly by using ice, but the durability of ice is limited, so fishermen usually add formalin; formalin is generally used as a preservative for corpses and is prohibited from being added to food. Nipah leaf extract is very good to be used as an anti-bacterial compared to the fruit, so that it can be used as a natural preservative. This study aimed to determine the optimum concentration of the addition of crude nipa leaf extract on the quality of fresh milkfish. The sample in this study used milkfish preserved using nipa leaf extract as a natural preservative. This research was divided into two stages, namely, in the first stage, it was used to find the best concentration in making nipah leaf extract solution, and the second stage was carried out to determine the effectiveness of nipa leaf solution as a natural preservative. This study found that Nipah leaf extract with a concentration of 22.5% could increase the shelf life for 24 hours with a bacterial growth rate of 5.63±0.03 log cfu/g. This study concludes that Nipah leaf extract can inhibit decay in milkfish.Keywords— milkfish, nipah, anti-bacterial
The Effect of Coffee Consumption on Individuals with Acute Stress Disorder Masayu Nandhia Dwiputri; Ramadhani, Aji Fajar
Journal of Coffee and Sustainability Vol. 1 No. 2 (2024)
Publisher : Directorate of Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jcs.2024.01.02.01

Abstract

Caffeine, or the consumption of coffee with antioxidant content, has many benefits, one of which is reducing symptom stress in individuals. Research purposes This is to know the influence of consuming coffee against declining symptoms of stress in individuals with Stress Acute Disorder who experienced​ traumatic incidents. Research methods This quantitative approach experiment uses one group pre-test - post-test design. Pre-test and post-test will be measured using the Acute Stress Disorder Scale (ASDS) in individuals diagnosed with the Stress Acute Disorder. There are eight types of acute sex: men and women aged 20-25 years. Treatment is done by giving the subjects two glasses of coffee daily with a dose of 10 mg or equivalent with 25-35 ml of liquid espresso. The paired sample t-test showed results that the mean for the average result is 32,750 marks. This is the difference between the average values pre-test and post-test with a Sig of 0.000 (p < 0.50). The results of the paired sample t-test are known as t value = 55,499. This matter is worth positive because the average pre-test score is taller than the mean post-test score, meaning fewer stress symptoms exist in individuals with Stress Acute Disorder.
KARAKTERISTIK POLA KONSUMSI PRODUK KOPI DAN ESTIMASI PAPARAN KAFEIN HARIAN PADA KELOMPOK DEWASA AWAL: STUDI KORELASI TERHADAP INDIKATOR STRES Ramadhani, Aji Fajar; Dwiputri, Masayu Nandhia
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 1 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/cgkvp824

Abstract

Kopi merupakan stimulans yang banyak dikonsumsi oleh dewasa awal dan berpotensi memengaruhi fungsi kognitif serta indikator stres. Namun bukti hubungan antara konsumsi kopi dan kecenderungan stres masih kontradiktif. Penelitian ini bertujuan mengetahui hubungan antara konsumsi kopi (ekspektasi efek kafein) dan kecenderungan stres pada dewasa awal. Desain korelasional dengan pengumpulan data melalui kuesioner daring. Sampel terdiri dari 120 responden dewasa awal (usia 18–25 tahun). Instrumen yang digunakan adalah Caffeine Expectancy Questionnaire (CEQ) untuk mengukur konsumsi/ekspektasi kopi dan Perceived Stress Scale (PSS-10) untuk mengukur kecenderungan stres. Analisis meliputi uji asumsi normalitas (Kolmogorov–Smirnov) dan korelasi Pearson. Sampel (N = 120) terdiri dari 60,0% perempuan (n = 72) dan 40,0% laki-laki (n = 48); 78,3% mahasiswa dan 21,7% pekerja muda. Frekuensi konsumsi kopi: 57,5% (1–2 kali/hari), 32,5% (3–4 kali/hari), 10,0% (>4 kali/hari). Rata-rata skor CEQ = 3,21 (SD = 0,82; rentang 1,45–5,62) menunjukkan ekspektasi efek kopi pada tingkat sedang. Rata-rata skor PSS-10 = 22,84 (SD = 5,71; rentang 9–36) menunjukkan tingkat stres sedang. Hasil korelasi Pearson menunjukkan koefisien r = 0,312 dengan p = 0,071 (df = 118), yang berarti hubungan positif namun tidak signifikan secara statistik (p > 0,05) dan ukuran efek tergolong kecil atau lebih rendah. Pada sampel dewasa awal ini tidak ditemukan hubungan yang signifikan antara konsumsi/ekspektasi kopi dan kecenderungan stres meskipun arah korelasi positif (r = 0,312). Temuan mengindikasikan bahwa konsumsi kopi bukan penentu utama stres pada kelompok ini; faktor lain (mis. beban akademik, kualitas tidur, strategi koping) kemungkinan memiliki peran lebih besar. Disarankan penelitian lanjutan dengan desain longitudinal atau pengukuran dosis kafein kuantitatif untuk mengeksplorasi efek sebab-akibat.
The Effect of Gembili Flour (Dioscorea esculenta L.) Substitution on Sensory Quality and Consumer Acceptance of Donuts Salsabila, Salwa; Nurlaela, Luthfiyah; Sulandari, Lilis; Ramadhani, Aji Fajar
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27080

Abstract

Donuts are bakery products widely consumed by the public and are generally produced using wheat flour as the main ingredient. The high dependence on wheat flour encourages the utilization of local food resources as alternative raw materials, one of which is gembili flour (Dioscorea esculenta L.). This study aimed to examine the effect of gembili flour substitution on the sensory quality and consumer acceptance of donuts. The research employed a single-factor experimental design with five substitution levels: P1 (10%), P2 (20%), P3 (30%), P4 (40%), and P5 (50%). Sensory attributes evaluated included color, aroma, taste, and texture, while hedonic assessment consisted of color, aroma, taste, texture, and overall liking. The use of gembili flour influenced product characteristics due to its high starch content and the absence of gluten, which affected dough structure, elasticity, and the final texture of the donuts. Data were analyzed using One Way Analysis of Variance (ANOVA) followed by Duncan’s multiple range test at a 5% significance level. The findings indicated that the level of substitution significantly affected sensory quality and consumer acceptance. Treatments P1 and P2 achieved the highest scores and showed no significant differences for most parameters, whereas higher substitution levels tended to reduce product acceptability. Therefore, gembili flour substitution up to 10-20% is considered optimal for producing donuts with acceptable sensory quality and consumer preference.
Co-Authors lilis Sulandari Luthfiyah Nurlaela Masayu Nandhia Dwiputri Masayu Nandhia Dwiputri Salsabila, Salwa