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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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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.
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. 
Counseling on the Use of Organic Waste in Realizing Sustainable Development in Villages Amruddin, Amruddin; Hamidah, Emmy; Suparwata, Dewa Oka; Utami, Cahyaning Rini; Hertini, Etty Sri
Journal Of Human And Education (JAHE) Vol. 4 No. 3 (2024): Journal of Human And Education
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jh.v4i3.1001

Abstract

Biringala Village is one of the villages in Barombong District, Gowa Regency, South Sulawesi. Geographically, the location of Biringala Village is very strategic because Biringala Village is one of the supporting villages for the Economic Zone in Gowa Regency, South Sulawesi. The current problem faced by Biringala village is environmental problems, this is due to the lack of public awareness about waste management, besides that infrastructure such as waste transport fleets as well as TPA (Final Disposal Site) and TPS (Trash Disposal Site) are still very limited. To overcome this problem, one alternative solution that can be implemented is by holding activities to manage the use of organic waste in realizing sustainable development in Biringala Village, Barombong District, South Sulawesi Regency. Therefore, the aim of this community service is to see the potential of using organic waste in realizing sustainable development in Biringala Village, Barombong District, South Sulawesi. To obtain the data used were observation and literature review. This service activity is an educational effort on the use of organic waste in Biringala Village, Barombong District, Gowa Regency, South Sulawesi. As a form of the author's thinking, several efforts and breakthroughs are offered, namely: 1.) Increasing community knowledge and community income who already know that organic waste can be utilized so that it can create sustainable community welfare, 2.) The role of using organic waste for the people of Biringala Village in realizing sustainable village development is to improve the quality of life to be cleaner and Healthy.
Digital Marketing Course: Strategy for Creating Entrepreneurial Skilled Students in Indonesia Sasongko, Restu Widyo; Briliana, Vita; Utami, Cahyaning Rini; Masduki , Damayanti; Utomo , Bekti
Journal Of Human And Education (JAHE) Vol. 4 No. 4 (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.v4i4.1435

Abstract

Technological developments in the Modern Era have developed very rapidly, especially in the technology and digital fields. In today's sophisticated era, the number of unemployed is always increasing every year, especially among high school graduates. One way to overcome this is to become an entrepreneur. However, becoming an entrepreneur today does not only rely on word of mouth and door to door marketing but by using digital marketing techniques. Digital marketing has been proven to be an effective way to expand brand reach and increase sales figures. Therefore, the aim of this community service is to help the government and schools in creating graduates who have entrepreneurial and digital marketing skills so they can work professionally in facing the current era of digital transformation in all fields. In obtaining the data used were observation and literature study. This service activity is a digital marketing training and education effort as a strategic effort in creating young entrepreneurs at the high school level to become skilled entrepreneurs in Indonesia. This effort is motivated by a lack of knowledge about digital marketing itself, which if seen can have great potential for young entrepreneurs at the high school level at Yapasa High School, Gunung Putri District, Bogor Regency, West Java Province. In creating entrepreneurial programs and at the same time supporting government programs to create quality for young and talented entrepreneurs. It is hoped that after this digital marketing training activity for young entrepreneurs, the participants will understand the concept of entrepreneurship, how to market using marketing strategies and understand the various financing methods that can be used by business actors. The training program is expected to provide insight to new business actors. in managing new businesses in the future.
Formulasi mie ikan patin dengan rasio tepung terigu dan pasta ubi jalar ungu berbeda sebagai pangan fungsional: Formulation of patin fish noodles with different ratio of wheat flour and sweet potato pasta as a functional food Cahyaning Rini Utami; Mafaza, Sulkha
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
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: Fortification of banana peel flour (Musa paradisiaca) as an alternative to increase the nutritional value and acceptability of chicken nuggets Utami, Cahyaning Rini; Burhan, 𝐒𝐡𝐨𝐤𝐢𝐟𝐮𝐥
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 1 (2024)
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): Substitution of wheat flour with mocaf flour on chemical and sensory characteristics of robusta coffee sticks (Coffea canephora) Utami, Cahyaning Rini; Pratama, Indah Yuly Putri
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 15 No 2 (2024)
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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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