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All Journal Jurnal Pangan dan Agroindustri JMM (Jurnal Masyarakat Mandiri) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX Techno-Fish Jurnal Abdi Insani Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat GUYUB: Journal of Community Engagement Jurnal Cahaya Mandalika CENDEKIA : Jurnal Ilmu Pengetahuan Journal Of Human And Education (JAHE) Jurnal Teknologi Pangan Jurnal Sains dan Teknologi Indonesian Sugar Research Journal Journal Research of Social Science, Economics, and Management Innovative: Journal Of Social Science Research RESLAJ: Religion Education Social Laa Roiba Journal Journal of Natural Sciences and Learning
Utami, Cahyaning Rini
Universitas Yudharta Pasuruan
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Pengaruh Penambahan Ekstrak Lemon (Citrus limon) terhadap Karakteristik Minuman Bunga Telang (Clitoria ternatea) Cahyaning Rini Utami; Sinta Hikmatul Fauziah
INSOLOGI: Jurnal Sains dan Teknologi Vol. 3 No. 5 (2024): Oktober 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v3i5.4209

Abstract

With its distinctive flower color, the butterfly pea flower has excellent potential as a functional beverage ingredient. Its anthocyanin content provides natural color and high antioxidant activity. This study aims to improve the quality of butterfly pea flower drink by adding lemon extract, which is rich in vitamin C. Using a Completely Randomized Design (CRD) with five treatment levels (10%, 20%, 30%, 40%, and 50% lemon extract), this study evaluated the effect of adding lemon extract on the physicochemical and organoleptic characteristics of butterfly pea flower drink. Antioxidant, pH, color, and sensory evaluations of taste, color, and scent were all included in the analysis. The outcomes demonstrated that adding lemon extract considerably impacted the butterfly pea flower drink's qualities. The best treatment was obtained at a concentration of 10% lemon extract (L1) with an antioxidant value of 0.28 ppm, pH 2.78, L*a*b* color value of 37.87, and received a good assessment in the organoleptic test, namely taste 3.48 (like), color 2.92 (like), and aroma 2.92 (like). * The combination of the natural blue color of butterfly pea flowers with the acidity of lemon produces a drink with an attractive appearance and fresh taste. In addition, adding lemon extract to butterfly pea flower drinks can improve product quality, especially at a concentration of 10%. With the addition of lemon extract, Butterfly pea flower drinks have great potential as functional drinks that are healthy and attractive to consumers.
Penerapan PMT Berbasis Bahan Herbal dalam Meningkatkan Pengetahuan Kader Posyandu Stunting di Desa Lemahbang Pasrepan Pasuruan Maghfiroh, Khoirin; Utami, Cahyaning Rini; Saputri, Romadhiyana Kisno
GUYUB: Journal of Community Engagement Vol 5, No 4 (2024)
Publisher : Universitas Nurul Jadid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33650/guyub.v5i4.9524

Abstract

This study aims to evaluate the effectiveness of implementing a herbal-based Supplementary Feeding Program (Pemberian Makanan Tambahan or PMT) in enhancing the knowledge of Posyandu Stunting (POSTING) cadres in Lemahbang Village, Pasrepan, Pasuruan. The method used is Participatory Rural Appraisal (PRA), encompassing observation, focus group discussions (FGDs), training on PMT product development, technology application assistance, healthcare services, and outcome evaluation. The partners in this study were all POSTING cadres in Lemahbang Village. The PMT products created included temulawak (Curcuma xanthorrhiza) milk drinks and kelor (Moringa) seaweed snacks.The results of this Community Service Program (PKM) showed significant improvements in knowledge, skills, interest, and PMT product quality, as measured through questionnaires and interviews conducted before and after the program. Findings indicate a substantial increase, with a 50-80% improvement in POSTING cadres' understanding of nutrition, the benefits of herbal ingredients, and PMT product development. The resulting PMT products were more nutritious and had an extended shelf life.
Education On Consuming Food With Balanced Nutrition In Creating Superior Resources In The Village Lubis, Mitra Musika; Yuliati, Luluk; Asrijal, Andi; Utami, Cahyaning Rini; Gunawan, Untung; Putri, Elvina Triana
Journal Of Human And Education (JAHE) Vol. 4 No. 6 (2024): Journal of Human And Education (JAHE)
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jh.v4i6.2234

Abstract

This community service was carried out in a number of villages, namely Sukaramai Satu Medan Area village, Wonosari Gempol village, and Gerit Pati village for 40 days by finding problems and solutions as follows. During the forty days of the field service, the service providers implemented vegetable and fruit standards as recommended by the Ministry of Health. The service providers not only socialized the village community theoretically, but also directly provided practices according to the financial capabilities of the service providers. Thus, the service providers believe that education on food consumption with balanced nutrition can create superior human resources in the village.
Training and Mentoring for Young Entrepreneurs in the Agricultural Sector in Indonesia Amruddin, Amruddin; Pareira, Magdalena Sunarty; Utami, Cahyaning Rini; Parinduri, Ramadha Yanti; Rosid, Abdul
Journal Of Human And Education (JAHE) Vol. 4 No. 6 (2024): Journal of Human And Education (JAHE)
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jh.v4i6.2235

Abstract

Kegiatan Pengabdian Kepada Masrakat melalui pelatihan dan pendampingan bagi wirausahawan muda di sektor pertanian bertujuan untuk memberi edukasi kepada masyarakat bahwa pemasaran digital memiliki urgensi dalam meningkatkan pemasaran produk pertanian secara luas. Kegiatan ini dilakukan pada salah satu desa di Sulawesi Selatan tepatnya di Desa Tanra Tuo, Kecamatan Cempa, Kabupaten Pinrang. Kegiatan ini diawali dengan survei dan koordinasi dengan Ketua Karang Taruna Desa Tanra Tuo terkait permasalahan yang dihadapi dalam kegiatan pemasaran produk pertanian. Kemudian menyusun tim pengabdian masyarakat dan mengurus perijinan dengan Pemerintah Desa Tanra Tuo dan pelaksanaan pelatihan dan pendampingan dengan membagikan materi kepada wirausahawan muda di Desa Tanra Tuo terkait pemasaran digital. Sasaran kegiatan ini merupakan para petani muda yang tergabung dalam Karang Taruna Desa Tanra Tuo. Hasil dari kegiatan pengabdian ini yaitu wirausahawan muda di bidang pertanian Desa Tanra Tuo lebih teredukasi dan semakin mengenal dunia teknologi khususnya tentang pentingnya pemasaran secara online dalam menunjang penjualan di sektor pertanian di Desa Tanra Tuo.
Pengaruh larutan bubuk daun mangrove Buguiera gymnorriza terhadap kualitas daging ayam dan dang selama penyimpanan Zuhro, Lailatuz; Utami, Cahyaning Rini
Jurnal Teknologi Pangan Vol 18, No 2 : DESEMBER 2024
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v18i2.4706

Abstract

Kualitas daging ayam dan udang selama penyimpanan menjadi perhatian utama dalam industri pangan.kualitas daging ayam  dan udang meliputi kualitas fisik, biologi, maupun kimia dan dapat diterima oleh konsumen. Dengan adanya permasalah singkatnya masa simpan bahan pangan jenis daging dan seefood memicu mansyarakat menggunakan pengawet sintetis . Oleh karena itu banyak para peneliti telah melakukan berbagai penelitian untuk alternatif pengganti bahan sintetis yang digunakan untuk bahan makanan , salah satunya pemanfaatan daun mangrove  yang memiliki kandungan bioaktif sebagai anti bakteri . Rancangan Penelitian yang digunakan dalam penelitian ini adalah RAK (Rancangan Acak Kelompok) terdiri dari dua faktor, faktor pertama yaitu: konsentrasi ekstrak daun mangrove , faktor kedua pengaplikasian pada daging ayam dan udang. Parameter yang diamati pada pada pengawetan daging ayam dan udang meliputi kadar air, nilai TBA,uji masa simpan yang dilakukan secara kualitatif menggunakan metode EES  serta sifat organoleptik warna, tekstur, dan aroma. Data yang diperoleh dianalisis menggunakan ANOVA (Analysis of variance) dengan uji lanjut Tukey taraf kepercayaan 95% (α=0.05). Sedangkan uji sensoris dilakukan dengan Uji Friedman dengan skala hedonik (Hedonik Scale Test). Perlakuan terbaik menggunakan metode indeks efektivitas de Garmo.Hasil perhitungan indeks efektifitas perlakuan terbaik terdapat pada B3P1( konsentrasi daun mangrove 80g/L, pada daging ayam ) dengan parameter analisa fisikokimia dan organoleptik meliputi aktivitas kadar air 73,05%, Nilai TBA 44,95%. Masa Simpan bertahan samapai 7 hari, tingkat kesukaan warna 3,52 (suka), Tingkat kesukaan tekstur 3,72( suka) dan dilanjutkan dengan tingkat kesukaan aroma 1,76( tidak suka). Kata kunci : Daun mangrove ( Buguiera gymnorryza) , daging ayam, udang, kerusakan dan masa simpan
The Potential Of Instant Red Bean Porridge Phaseolus vulgaris L For MP-ASI Companion To Baby Growth Cahyaning Rini Utami; Maftuhatuz Zakiyah Darojah; Deny Utomo
Journal Research of Social Science, Economics, and Management Vol. 4 No. 5 (2024): Journal Research of Social Science, Economics, and Management
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59141/jrssem.v4i5.731

Abstract

Phaseolus vulgaris L. are one of the plant-based food sources rich in nutrients and protein. Red beans contain protein (23.1%), carbohydrates (59.5%), calcium, phosphorus, iron, vitamin A, vitamin B1, and bioactive components such as flavonoids and phytosterols. Instant porridge is a complementary food for breastfeeding infants (known as MP-ASI) that is essential to meet the nutritional needs of babies during their growth phase. Red beans have the potential to be used as a raw material for making instant porridge as a complementary food for breastfeeding. Consuming red beans raw is not advisable, as they still contain several anti-nutritional compounds such as phytic acid, hemagglutinin, antitrypsin, and goitrogens that can hinder the digestion nutritional components. Therefore, a cooking process necessary to eliminate these anti-nutritional compounds, which can include soaking, boiling, and mold fermentation. The research design employed in this study is a literature review with a qualitative descriptive approach, utilizing content analysis methodology that references the analyzed journal manuscripts. Secondary data used in this literature review were obtained from previous research studies. The data sources utilized, namely articles and journals, were obtained from Google Scholar. The results of this literature review reveal the nutritional content present in instant red bean porridge and the potential of instant red bean porridge as a complementary food for breastfeeding. The nutritional content found in instant red bean porridge includes carbohydrates (49.95%), protein (18.79%), fiber (16.54%), and fat (1.20%). Furthermore, instant red bean porridge also contains various antioxidants such as flavonoids, tannins, saponins, triterpenoids, and coumarins.
Produksi Bioetanol dari Hidrolisat Ampas Tebu Sistem Selulase B. Subtilis dengan Variasi Waktu dan Jenis Inokulum Utami, Cahyaning Rini; Palupi, Hapsari Titi; Ernawati, Ernawati
Indonesian Sugar Research Journal Vol 4, No 2 (2024): Indonesian Sugar Research Journal
Publisher : Pusat Penelitian Perkebunan Gula Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54256/isrj.v4i2.130

Abstract

Produksi bioetanol menggunakan hidrolisat ampas tebu dengan sistem selulase Bacillus subtilis memiliki keuntungan karena ampas tebu merupakan bahan baku yang melimpah dan murah, serta proses hidrolisis yang efisien dapat mengonversi lignoselulosa menjadi glukosa yang siap difermentasi. Penelitian ini bertujuan untuk mengevaluasi produksi bioetanol dari hidrolisat ampas tebu dengan menggunakan sistem selulase Bacillus subtilis dan variasi waktu fermentasi serta jenis inokulum. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor: waktu fermentasi (24, 48, 72 jam) dan jenis inokulum (Saccharomyces cerevisiae 5% dan ragi tape 5%), masing-masing pengulangan triplo. Karakteristik bioetanol yang dihasilkan dianalisa rendemen, efisiensi fermentasi dan kadar alkohol. Analisis data dilakukan menggunakan uji ANOVA dua arah, dilanjutkan dengan uji Tukey (α=0,05%) untuk menentukan perlakuan terbaik. Hasil penelitian menunjukkan bahwa perlakuan dengan Saccharomyces cerevisiae 5% pada waktu fermentasi 48 jam memberikan hasil terbaik, dengan rendemen bioetanol 122,16 mL/kg dan kadar alkohol 76,8%. Implikasi dari hasil ini menunjukkan bahwa pemilihan inokulum dan waktu fermentasi yang tepat sangat penting untuk memaksimalkan produksi bioetanol dari ampas tebu
FORMULATION OF SEREH (Cymbopogon Nardus) AND CITRIC ACID ON THE CHARACTERISTICS OF TELANG FLOWER DRINK (Clitoria Ternatea) AS A READY TO SERVE FUNCTIONAL DRINK Cahyaning Rini Utami; Putri, Annisa Rachmani
Journal of Natural Sciences and Learning Vol. 4 No. 1 (2025): Journal of Natural Science and Learning
Publisher : Department of Biology Education, Faculty of Teacher Training and Education, Universitas Wijaya Kusuma Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30742/8a9ec233/jnsl.v4i1.457

Abstract

This research explores the formulation of a ready-to-serve (RTS) beverage utilizing butterfly pea flower (Clitoria ternatea) combined with lemongrass (Cymbopogon nardus) and citric acid to enhance both sensory qualities and antioxidant properties. The study aims to identify the optimal concentrations of lemongrass and citric acid that yield the best sensory attributes and health benefits. A randomized complete block design was employed, featuring two factors: the first factor being the lemongrass concentration (15, 20, and 25 grams) and the second factor the citric acid concentration (0.2, 0.4, and 0.6 grams), resulting in a total of 27 experimental combinations. The researchers utilized two-way ANOVA to analyze the chemical data, followed by Tukey's test to identify significant differences among treatments. Additionally, sensory evaluations were conducted using Friedman's method. The optimal formulation, identified as S3F3, exhibited an antioxidant activity of 5.80 ppm, a pH of 3.5, a color a* value of 3.5, and a color rating of 4.38 (liked). Furthermore, it received a taste score of 4.26 (liked) and an aroma score of 4.26 (liked). These findings indicate that the S3A3 formulation not only aligns with consumer preferences but also provides substantial health benefits, positioning it as a competitive option in the functional beverage market.
Formulasi mie ikan patin dengan rasio tepung terigu dan pasta ubi jalar ungu berbeda sebagai pangan fungsional Cahyaning Rini Utami; Sulkha Mafaza

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.4241

Abstract

One of the most popular processed foods is noodles. Making noodles with high protein ingredients can be from catfish. As an alternative to noodles as a functional food, catfish noodles made with wheat flour and sweet potato paste are prepared. The goal of this research is to analyze the results of adding sweet potato and wheat flour proportions on the chemical and organoleptic properties of catfish noodles and to establish the optimum ratio formula for doing so. The study's methodology was a CRD (Completely Randomized Design), with four treatments : F1 (1000g wheat flour), F2 (750g wheat flour: 250g sweet potato pasta), F3 (500g wheat flour: 500g sweet potato pasta), and F4 (250g wheat flour: 750g sweet potato pasta). Each treatment was carried out 3 times in a row, so 12 trials were obtained. The analysis of sweet potato catfish noodles products includes levels of antioxidant, water, and carbohydrate content, The organoleptic analysis observed color, taste, aroma, and texture. The best formulation on research results was found in the F2 treatment (750g of wheat flour:250g of sweet potato paste) with characteristics: water content of 5.4%, carbohydrate content of 65.6%, antioxidant AEAC content: 61 mg/g, and organoleptic evaluations of color 3.53 (like), taste 3.47 (somewhat like ), scent 3.93 (like), and texture 3.70 (like).
Fortifikasi tepung kulit pisang (Musa paradisiaca) sebagai alternatif penambah nilai gizi dan daya terima nugget ayam Cahyaning Rini Utami

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4918

Abstract

The high fiber content in banana peels means that banana peel waste can still be used for processed food. One of the innovations in food processing involves fortifying banana peels in making nuggets. Generally, nuggets are made from chicken meat and filled with wheat flour. The research aimed to analyze the effect of adding banana peel flour and chicken meat concentration on the chemical and organoleptic characteristics of the nuggets and to determine the appropriate treatment to get the best banana peel-fortified chicken nuggets. The method used in the research was a Randomized Block Design (RBD) with 2 factors, namely banana peel flour (4%, 6%, 8%) and chicken meat concentration (40%, 80%), tested in 18 experiments. The chemical analysis carried out includes fiber, protein, and water content, as well as organoleptic tests (taste, aroma, texture, color). The study found that the combination of banana peel flour and chicken meat significantly affected taste and aroma, but not color and texture. The best treatment was P1D2 (4% banana peel flour, 80% chicken meat) with a fiber content of 3.12%, protein 13.14%, water 50.80%, and taste hedonic score of 4.23, aroma 3.77, texture 3.57, and color 3.40.
Co-Authors A. Asrijal Abdul Rosid Amruddin, Amruddin Andhika Lungguh Perceka Aulia, Lailatuzzahro Al-Akhda Briliana, Vita Burhan, 𝐒𝐡𝐨𝐤𝐢𝐟𝐮𝐥 Damayanti Masduki Deny Utomo Dewa Oka Suparwata E Ernawati, E Emmy Hamidah Ernawati Ernawati Ernawati Fitriani, Alisatul Gunawan, Untung Hapsari Titi Palupi Hayuti Windha Pagiu Hertini, Etty Sri Ifadah, Qodhrul Izza Irdianis Indah Yuly Putri Pratama Irawati Mei Widiastuti Isnawati Nurjannah Jelita Safira April Yanti Khoirin Maghfiroh Luluk Yuliati Mafaza, Sulkha Maftuhatuz Zakiyah Darojah Mitra Musika Lubis Moh. Awaludin Adam Moh. Awaludin Adam Nuriyah Fitriani Pareira, Magdalena Sunarty Parinduri, Ramadha Yanti Pratama, Indah Yuly Putri Putri, Annisa Rachmani Putri, Elvina Triana R.R. Sri Karuniari Nuswardhani Rahmi Setiawati RASTRI, ENDAH SAPTO Restu Widyo Sasongko Risalatul Muawanah Rismawati, Senja Ike Roisatul Ainiyah Sakdiyah, Anis Fatus Samuel Indrayana Saputri, Romadhiyana Kisno Sinta Hikmatul Fauziah Sulkha Mafaza Utami, Desy Cahyaning Utomo , Bekti Utomo, Deny Widyatus Solichah Zakiyah Darojah, Maftuhatuz Zuhro, Lailatuz