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All Journal 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 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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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

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.
Subtitusi tepung terigu dengan tepung mocaf terhadap karakteristik kimia dan sensoris stik kopi robusta (Coffea canephora) Cahyaning Rini Utami; Indah Yuly Putri Pratama

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i2.5661

Abstract

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Pengaruh suhu pengeringan dan fortifikasi sari belimbing wuluh (Averrhoa bilimbi) terhadap karakteristik fruit leather buah carica (Pubescens lenne) Cahyaning Rini Utami; Fitriani, Alisatul

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.6035

Abstract

Fruit leather is a processed fruit product in the form of thin, slightly plastic sheets produced from fruit puree or juice through a drying process. The fortification of bilimbi juice (Averrhoa bilimbi) in this fruit leather functions as an acidity regulator to replace citric acid. It is necessary to pay attention to the drying temperature for fruit leather products so that the nutrition of the fruit raw materials used to make fruit leather does not change much. This research aims to determine the effect of drying temperature and fortification of bilimbi juice on the characteristics of carica fruit leather (Pubescens lenne). This research method uses a Randomized Block Design consisting of two factors, namely differences in drying temperature and fortification of bilimbi. The first factor is the difference in drying temperature, namely S1: 50 ̊ C, S2: 60 ̊ C, and S3: 70 ̊ C. The second factor is fortification of bilimbi content of F1:10% bilimbi juice and F2: 12% bilimbi juice. The results of the calculation for the best treatment effectiveness index were found in S2F2 (temperature of 60°C + 12% bilimbi fortification or 30 ml). The physicochemical parameters of best treatment (S2F2) included antioxidant activity of 25.43%, tensile strength of 9.67 N, elasticity of 8.2%, water content of 0.46%, and ash content of 25.28%. The organoleptic parameters of best treatment were color at 3.48 (moderate), taste at 3.24 (moderate), and texture at 3.36 (moderate). Different drying temperatures (50, 60 and 70oC) with the fortification of bilimbi juice in Carica fruit leather has a significant effect on the parameters of antioxidant activity, tensile strength, elasticity, water content, ash content, and organoleptic tests which include color, taste, and texture.
Analysis of The Implementation of E-Canteen in Creating A Healthy Environment and Guaranteed Nutrition For Children in Indonesia Andhika Lungguh Perceka; Cahyaning Rini Utami; Hayuti Windha Pagiu; Rahmi Setiawati; Samuel Indrayana
Reslaj: Religion Education Social Laa Roiba Journal Vol. 7 No. 7 (2025): RESLAJ: Religion Education Social Laa Roiba Journal
Publisher : Intitut Agama Islam Nasional Laa Roiba Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47467/reslaj.v7i7.9134

Abstract

ABSTRACT This study is a qualitative study with a descriptive approach, namely an approach that explains the researcher's main objectives with descriptive narratives. There are main narratives described in this study including e-canteen, healthy environment, and good nutrition. The data used in this study are secondary data that the researcher obtained indirectly from books, scientific articles, magazines, and so on. The data obtained was carried out in several stages: collected, selected, reduced, and presented using descriptive narratives. The conclusion in this article show that E-Canteen significantly supports the creation of healthy canteens for the reasons mentioned above. A healthy canteen creates a healthy environment. A healthy canteen environment ensures the availability of good nutrition. Based on this, implementing E-Canteen can indeed create a healthy canteen, a healthy canteen environment, and provide good nutrition.
Sintesis dan aplikasi nanoemulsi betalain kulit buah naga merah (Hylocereus polyrhizus) sebagai pewarna alami pada produk es krim: Synthesis and application of betalain nanoemulsion from red dragon fruit peel (Hylocereus polyrhizus) as natural colorant in ice cream products Utami, Cahyaning Rini; Ifadah, Qodhrul Izza Irdianis
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 2 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i2.6591

Abstract

Betalains are promising natural colorants, yet their stability often poses challenges. This study employed Deep Eutectic Solvent (DES)–based extraction coupled with nanoemulsion formulation to enhance the stability and performance of betalains from red dragon fruit (Hylocereus polyrhizus) peel for application in ice cream. A completely randomized design with one factor and three replicates was used. Responses measured included betalain content, pH, droplet size, color coordinates (L*, a*, b*), antioxidant activity, and sensory attributes (aroma, color, texture, taste). Increasing extract concentration significantly affected most responses, generally intensifying redness and antioxidant capacity while maintaining desirable physicochemical characteristics. Based on the effectiveness index, formulation F5 (12 mL extract) showed the most favorable overall performance, delivering the highest antioxidant activity, superior physicochemical properties (stable nano-scale droplets, appropriate pH, vivid color), and the greatest sensory acceptance. These results demonstrate that DES-based betalain nanoemulsions are effective natural colorants for ice cream, with F5 recommended as the optimal formulation.
PEMBERDAYAAN LMDH BUMI LESTARI MULYOREJO PRIGEN PASURUAN MELALUI PELATIHAN PENGOLAHAN MINUMAN HERBAL INSTAN DAN MANISAN HERBAL BERBASIS KEARIFAN LOKAL Ainiyah, Roisatul; Utami, Cahyaning Rini; Rismawati, Senja Ike
Jurnal Abdi Insani Vol 12 No 9 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i9.2946

Abstract

The Lembaga Masyarakat Desa Hutan (LMDH) Bumi Lestari in Prigen, Pasuruan manages the Sapen Forest with more than 70 potential medicinal plant species, yet their use remains limited to traditional consumption and has not produced market-ready products. This condition highlights the need for community empowerment through training in processing local medicinal plants into practical products. The aim of this activity was to improve community skills in processing ginger into instant herbal drinks and herbal candied products that are hygienic, high quality, and marketable. The method applied a participatory approach consisting of situation analysis, socialization, technical training based on learning by doing, mentoring, and evaluation using pre–posttest questionnaires analyzed with the Wilcoxon test. The results showed a significant improvement of 31.4%, with average scores increasing from 55.3 (pre-test) to 86.7 (post-test) (p<0.05). Participants were able to apply proper processing steps, from raw material preparation, production, to packaging and labeling of products. Sensory evaluation indicated good acceptance, although adjustments were still needed in sugar concentration and boiling duration to reduce pungency in ginger candy. The training successfully empowered LMDH Bumi Lestari members to produce marketable herbal products based on local wisdom. Keywords: community empowerment, instant herbal drink, herbal candy, ginger, local wisdom
Peran Sinergi Produk Susu–Durian Lokal dan Psikoedukasi Keluarga untuk Peningkatan Kapasitas Kader Posyandu Desa Tempuran Utami, Cahyaning Rini; Auli, Lailatuzzahro Al-Akhda; Maghfiroh, Khoirin
Abdimas Galuh Vol 7, No 2 (2025): September 2025
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v7i2.21014

Abstract

Penguatan kapasitas kader posyandu melalui pemanfaatan potensi pangan lokal merupakan strategi penting untuk menurunkan risiko gizi buruk pada balita. Desa Tempuran, Kabupaten Pasuruan, memiliki ketersediaan susu sapi segar dan durian montong yang selama ini belum diolah secara optimal. Kegiatan pengabdian ini dilaksanakan dengan pendekatan partisipatif melalui enam tahapan, meliputi identifikasi masalah dan potensi lokal, perencanaan program, pelatihan pembuatan yoghurt dan permen susu–durian, psikoedukasi keluarga, pendampingan simulasi klinik psikologis, serta monitoring dan evaluasi. Analisis dilakukan dengan observasi lapangan, dokumentasi, serta uji pre-test dan post-test menggunakan paired sample t-test (α=0,05). Hasil menunjukkan bahwa kader posyandu yang mayoritas berusia produktif mampu meningkatkan keterampilan teknis dalam pasteurisasi susu, proses fermentasi yoghurt, serta pengolahan permen dengan pengendalian suhu kritis. Evaluasi daya terima menunjukkan produk berbasis susu–durian memiliki potensi diterima sebagai pangan fungsional. Selain itu, terjadi peningkatan signifikan pada pengetahuan kader, yaitu pemahaman family well-being dari 51,2% menjadi 84,3%, teknik komunikasi dari 53,5% menjadi 82,7%, dan strategi pendampingan gizi keluarga dari 52,1% menjadi 83,5%. Integrasi pelatihan pangan lokal dengan psikoedukasi dan simulasi klinik psikologis terbukti memperkuat kapasitas kader dalam mendukung gizi balita dan kesejahteraan keluarga. Peran sinergi produk susu–durian lokal dengan psikoedukasi kader mampu menjadi model pemberdayaan masyarakat yang relevan diterapkan di wilayah lain. Disarankan keberlanjutan program melalui pendampingan lanjutan serta pengembangan jejaring kemitraan untuk memperluas dampak pengabdian. 
Co-Authors A. Asrijal Abdul Rosid Amruddin Amruddin Amruddin Amruddin Amruddin, Amruddin Aulia, Lailatuzzahro Al-Akhda Bekti Utomo Damayanti Masduki Deny Utomo Dewa Oka Suparwata Dewa Oka Suparwata E Ernawati, E Emmy Hamidah Ernawati Ernawati Ernawati Etty Sri Hertini Etty Sri Hertini Fitriani, Alisatul Gunawan, Untung Hapsari Titi Palupi Hayuti Windha Pagiu Ifadah, Qodhrul Izza Irdianis Indah Yuly Putri Pratama Irawati Mei Widiastuti Isnawati Nurjannah Jelita Safira April Yanti Khoirin Maghfiroh Lubis, Mitra Musika Maftuhatuz Zakiyah Darojah Moh. Awaludin Adam Moh. Awaludin Adam Nuriyah Fitriani Pareira, Magdalena Sunarty Parinduri, Ramadha Yanti Perceka, Andhika Lungguh Putri, Annisa Rachmani Putri, Elvina Triana R.R. Sri Karuniari Nuswardhani rahmi setiawati RASTRI, ENDAH SAPTO Restu Widyo Sasongko Rismawati, Senja Ike Roisatul Ainiyah Samuel Indrayana Saputri, Romadhiyana Kisno Sinta Hikmatul Fauziah Sulkha Mafaza Utami, Desy Cahyaning Vita Briliana Widyatus Solichah Yuliati, Luluk Zuhro, Lailatuz