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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 Food ScienTech Journal 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 Jurnal Teknologi dan Manajemen Industri Terapan 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 Agricultural Power Journal
Utami, Cahyaning Rini
Universitas Yudharta Pasuruan
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Karakteristik Minuman Kunyit Asam Instan Terfortifikasi Bubur Rumput Laut (Gracilaria Sp.) Cahyaning Rini Utami; Risalatul Muawanah
Jurnal Cahaya Mandalika ISSN 2721-4796 (online) Vol. 5 No. 2 (2024)
Publisher : Institut Penelitian Dan Pengambangan Mandalika Indonesia (IP2MI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/jcm.v5i2.3729

Abstract

Tamarind turmeric drink is a typical Indonesian herbal or herbal drink, which is popular because of its high antioxidant content. The Foam Mat Drying method is a method that consists of adding foaming and stabilizer ingredients to the liquid and shaking until foam is produced. Addition of seaweed (Gracilaria sp.) to increase the functional value of instant sour turmeric drinks. This research aims to determine the effect of fortification of Gracilaria sp. seaweed porridge in turmeric tamarind drinks on physicochemical characteristics (color, water content, ash content and antioxidants) and organoleptic (color, taste, aroma). This research used a non-factorial Completely Randomized Design (CRD) consisting of only one factor. The factor is the addition of seaweed slurry concentration (0%, 25%, 30%, 35%, and 40%). The best research results in this study were in the P2 treatment (addition of seaweed slurry (Gracilaria sp.) with a concentration of 30%. Following are the results; antioxidant activity: 13.27%, water content: 6.69%, ash content: 4.07% , total dissolved solids: 5.93 ºBrix, color: 3.65 (like), aroma: 2.62 (fair), taste: 3.30 (fair).
Antioxidant Activity and Organoleptic Quality of Crackers with Differences in the Addition of Black Glutinous Tape and Baking Powder Cahyaning Rini Utami; Nuriyah Fitriani
Journal of Natural Sciences and Learning Vol. 2 No. 2 (2023): 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/jnsl.v2i2.85

Abstract

Tapioca flour-based crackers are a popular dry snack in Indonesia, characterized by their high starch content. However, recent developments have focused on creating crackers that are not only tasty but also have high nutritional value. One way to achieve this is by fortifying crackers with fermented products like black glutinous rice tape. This ingredient is known for its excellent nutrition and high antioxidant content, making it a healthy addition to crackers. The expansion of the volume of crackers is the primary factor that affects the crispness and quality of the crackers. This study aims to determine the proportion of the addition of black glutinous rice tape and baking powder concentration to the characteristics of crackers and determine the best crackers that can produce good quality and are acceptable in terms of sensory. The research design was a randomized complete block design with two factors. The first factor of black glutinous rice tape percentage (20, 30, 40%) and the second factor of baking powder concentration (0.1, 0.2, 0.3%) repeated three times resulted in 27 attempts. The ANOVA two-way statistics was utilized by the researchers to evaluate the chemical data, followed by the Tukey test to detect any significant differences among the treatments. Moreover, they employed Friedman's method to carry out organoleptic testing. The Effectiveness Index method identified the best treatment for chemical and organoleptic analysis, which was T3B2 (0.2% baking powder and 40% black glutinous rice tape). This treatment resulted in an antioxidant activity of 141.15 ppm, a water content of 9.05%, and an ash content of 1.71%. In addition, the organoleptic scores for color, aroma, taste, and texture were rated 4.66, 4.66, 3.40, and 3.70, respectively (3=least liked, 4= liked).
Effect of Sugar Substitution with Date Extract and Honey on the Characteristics of Ginger Hard Candy Sakdiyah, Anis Fatus; Cahyaning Rini Utami
Jurnal Pangan dan Agroindustri Vol. 13 No. 4 (2025): Oktober 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.04.1

Abstract

Ginger hard candy is a functional food combining the health benefits of ginger with sweetness. This study examined the substitution of granulated sugar and glucose with date extract (Phoenix dactylifera L.) and honey (Apis mellifera) on the physical, chemical, and sensory characteristics of ginger hard candy. A Completely Randomized Design with five substitution levels (0–100%) and three replications was used. Data were statistically analyzed, and the best treatment was selected using the Effectiveness Index method. Substitution significantly influenced most parameters except color. P1 (100% sugar) showed the highest physical and sensory quality (moisture 0.57%, aw 0.49, reducing sugar 0.13%, antioxidant activity 29.69%), whereas P3 (50% date extract and honey) provided balanced sensory acceptance with markedly higher antioxidant activity (62.26%) and acceptable moisture (1.45%), water activity (0.51), and reducing sugar (0.37%), all complying with SNI and FDA standards. Further study on cooking conditions, packaging, and stability is recommended.
Effect of Chitosan-Based Edible Coating on the Quality and Shelf Life of Fresh Strawberries Sahrial Hafids; Cahyaning Rini Utami; Ni Made Ayu Suardani Singapurwa
Agriculture Journal Vol 2 No 4 (2025): November, 2025
Publisher : CV. HEI PUBLISHING INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70076/apj.v2i4.112

Abstract

Strawberries (Fragaria × ananassa) are highly perishable fruits with limited shelf life, posing challenges to supply chains and consumer satisfaction. This study investigates the efficacy of chitosan-based edible coatings in extending the shelf life and preserving the quality of fresh Indonesian strawberries during refrigerated storage. The coating solution was prepared with 1.5% chitosan and applied via dipping, followed by storage at 4 ± 1˚C and 90% relative humidity for 12 days. Physical, chemical, and microbiological parameters including weight loss, firmness, color, total soluble solids, titratable acidity, Vitamin C retention, antioxidant activity, and microbial counts were systematically evaluated every 3 days. Results showed that chitosan coating significantly reduced weight loss and maintained higher firmness compared to uncoated controls. The coating also effectively preserved color by controlling lightness and redness (CIELAB parameters) and limited microbial proliferation, thereby extending the shelf life. Statistical analyses confirmed significant differences between coated and control groups from Day 6 onwards, with large effect sizes observed. These findings highlight the potential of chitosan edible coatings as a sustainable, low-cost postharvest technology to enhance strawberry quality and prolong shelf life under suboptimal cold chain conditions.
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.
Karakteristik es krim susu beras dengan perbedaan penambahan emulsi putih telur dan waktu mixing Cahyaning Rini Utami; Luluk Nur Aini Mufidah
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 17 No 1 (2026)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/4cw7ac64

Abstract

Rice milk ice cream is an alternative lactose-free frozen product, but its texture and stability are greatly influenced by the dough's ability to form an emulsion and trap air during churning. This study aimed to evaluate the effect of egg white concentration as an emulsion and mixing time on the physicochemical characteristics and organoleptic acceptability of rice milk ice cream. The study used a two-factorial Randomized Block Design: 50, 100, and 150 g of egg white and 10 and 20 minutes of mixing time (6 combinations; 3 replications). Physicochemical parameters included overrun, melting time, fat, water, and ash content, while organoleptic tests (taste, color, texture) were assessed by 25 untrained panelists. Physicochemical data were analyzed using ANOVA followed by Tukey's test, and organoleptic data were analyzed using Friedman's test; the best treatment was determined using the De Garmo Effectiveness Index. Key findings are: Higher egg white concentration and longer mixing time increased overrun, melting time, and fat, water, and ash content. The optimal treatment (150 g egg white, 20 minutes mixing) resulted in 13.70% overrun, 114.34 seconds melting time, 8.07% fat, 79.36% moisture, 2.52% ash, and hedonic scores of 4.00 (taste), 3.82 (color), and 4.20 (texture). The enhanced emulsion improved ice cream lightness and softness (overrun) and slowed melting, but the increased moisture content indicates that further research is needed to optimize stabilizers and sweeteners for consistent quality.
Formulation of Impatiens balsamina L. Leaf Extract Nanoemulsion and Its Activity Against Foodborne Pathogen Salmonella Spp. Cahyaning Rini Utami; Alfiyah Nur Rohmah Ida
Food ScienTech Journal Vol 8, No 1 (2026)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v8i1.38675

Abstract

Growing demand for safer preservatives has increased interest in plant-derived antimicrobials, yet many bioactives show poor compatibility and instability in aqueous systems. This study formulated and characterized Impatiens balsamina L. leaf-extract nanoemulsions and assessed anti-Salmonella activity using disc diffusion and broth microdilution. The ethanolic extract (maceration) showed a positive Mg–HCl reaction and contained 60.19 ± 0.015 mg GAE/g total phenolics and 28.25 ± 0.12 mg QE/g total flavonoids. Nanoemulsions were prepared with Tween 80:propylene glycol ratios F1 (5:1), F2 (6:1), F3 (7:1), and F4 (1:0), then evaluated for pH, viscosity, droplet size (PSA), PDI, zeta potential, TEM morphology, and homogeneity during 0–21 days. All formulations were acidic (pH 4.13–4.23) with no significant differences. Droplet size decreased from 176.06 nm (F1) to 30.56 ± 0.6 nm (F4) with a low PDI (0.226 ± 0.2), higher viscosity (32.0 ± 0.2 cP), and zeta potential of −19.98 ± 0.04 mV; only F4 remained homogeneous through 21 days and showed fine, near-monodisperse droplets in TEM, yielding the highest De Garmo index (0.89). F4 produced an 11.65 ± 0.24 mm inhibition zone versus crude extract (10.26 ± 0.19 mm) and blank nanoemulsion (2.34 ± 0.17 mm). MIC/MBC confirmed concentration-dependent activity for F4 (6.60 ± 0.03/13.75 ± 0.02 mg/mL) compared with the crude extract (7.50 ± 0.02/14.23 ± 0.01 mg/mL). Overall, formulation optimization improved dispersion robustness and modestly enhanced anti-Salmonella performance under standardized conditions; validation in representative food matrices remains necessary.
Pengaruh Urutan Proses Osmotik-Termal dan Teknik Pengeringan terhadap Mutu Sensoris Manisan Herbal Jahe Cahyaning Rini Utami; Roisatul Ainiyah; Senja Ike Rismawati
INSOLOGI: Jurnal Sains dan Teknologi Vol. 5 No. 2 (2026): April 2026
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v5i2.7625

Abstract

This study evaluated how the sequence of osmotic–thermal processing and the drying method influence the sensory quality of candied ginger slices. We designed four processing treatments (P1–P4) that differed in the order of sugar contact and heating, as well as the end-step method (drying or sugar crystallization). Twenty panelists rated color, aroma, taste, texture, and overall liking on a 1–5 hedonic scale. We assessed differences among treatments using the Friedman test (α = 0.05). We selected the best treatment using a modified De Garmo effectiveness index with weighted sensory parameters. The results showed significant treatment effects across all main sensory attributes. P4 consistently achieved the highest acceptance scores and demonstrated a more favorable profile in derived attributes noted by panelists, including a more uniform appearance, a more pleasant aroma, a better-balanced taste, and a more acceptable bite. Consequently, P4 produced the highest total effectiveness score in the De Garmo selection. These findings indicate that optimizing the osmotic thermal sequence  particularly when finalized through controlled crystallization can enhance consumer acceptance and support more consistent product quality for small-scale to semi-commercial production.
Smart Film From Chitosan–Anthocyanin Extracted From Allium cepa L. (Red Onion Skin) For Detecting Freshness of Chicken Meat Kharizma Firdausi Nuzula; Cahyaning Rini Utami
Food ScienTech Journal Vol 7, No 2 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i2.35511

Abstract

This study aimed to develop and evaluate a chitosan-based smart film incorporating anthocyanins extracted from red onion peel (Allium cepa L.) using a green extraction method for visual detection of chicken meat freshness. Anthocyanins were extracted via maceration using Deep Eutectic Solvent (DES) and 96% ethanol. DES extraction, recognized as an environmentally friendly alternative to conventional solvents, yielded approximately 35% higher anthocyanin content than ethanol. The smart films were prepared from chitosan, corn starch, and polyvinyl alcohol (PVA) at three PVA-to-anthocyanin ratios (1:1, 1:2, and 1:3) and tested on chicken meat stored at room temperature (5 days) and under refrigeration (10 days). Physical (thickness, tensile strength), chemical (moisture content, pH), and sensory (color, aroma, texture) analyses were conducted. Higher PVA concentrations improved film thickness and tensile strength, while chilled storage significantly reduced spoilage rates, indicated by lower pH and moisture values. Notably, the film exhibited a clear color transition from purple to greenish-yellow in response to pH changes associated with meat degradation, confirming its effectiveness as a pH-sensitive freshness indicator. The 1:3 PVA–anthocyanin formulation demonstrated optimal stability, responsiveness, and visual clarity. In conclusion, the developed chitosan-based smart film offers a sustainable, non-toxic, and efficient approach for monitoring chicken meat freshness, underscoring its potential as an eco-friendly intelligent packaging solution for ensuring food safety and quality.
The Effect of Ginger on Lowering Blood Pressure in The Elderly Widya Lusi Arisona; Pande Ayu Naya Kasih Permatananda; Cahyaning Rini Utami; Imam Jayanto; Ertati Suarni
Jurnal Teknologi dan Manajemen Industri Terapan Vol. 4 No. 3 (2025): Jurnal Teknologi dan Manajemen Industri Terapan
Publisher : Yayasan Inovasi Kemajuan Intelektual

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55826/jtmit.v4i3.1613

Abstract

Hypertension is a significant global health challenge, especially in the elderly population experiencing decreased vascular physiological function. This study aims to analyze the effectiveness of ginger (Zingiber officinale) intervention as a complementary therapy in lowering blood pressure in the elderly. Using a quantitative design with a quasi-experimental pre-test and post-test group approach, this study evaluated changes in systolic and diastolic blood pressure after regular administration of ginger extract. The results showed a statistically significant decrease in blood pressure ($p < 0,05$) in the intervention group compared to the control group. The hypotensive mechanism of ginger is associated with its role as a natural calcium channel blocker and angiotensin-converting enzyme (ACE) inhibitor. This study concludes that ginger can be used as a safe and effective nutraceutical alternative to help manage hypertension in the elderly, improving quality of life and reducing the risk of cardiovascular complications.
Co-Authors A. Asrijal Abdul Rosid Alfiyah Nur Rohmah Ida Amruddin, Amruddin 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 Imam Jayanto Indah Rodianawati Indah Yuly Putri Pratama Irawati Mei Widiastuti Isnawati Nurjannah Jelita Safira April Yanti Kharizma Firdausi Nuzula Khoirin Maghfiroh Luluk Nur Aini Mufidah Luluk Yuliati Mafaza, Sulkha Maftuhatuz Zakiyah Darojah Mitra Musika Lubis Moh. Awaludin Adam Moh. Awaludin Adam Ni Made Ayu Suardani Singapurwa Nuriyah Fitriani Nyahu Rumbang Pande Ayu Naya Kasih Permatananda Pareira, Magdalena Sunarty Parinduri, Ramadha Yanti Perceka, Andhika Lungguh 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 Roisatul Ainiyah Sahrial Sahrial Sakdiyah, Anis Fatus Samuel Indrayana Saputri, Romadhiyana Kisno Senja Ike Rismawati Senja Ikerismawati Sinta Hikmatul Fauziah Suarni, Ertati Sulkha Mafaza Utami, Desy Cahyaning Utomo , Bekti Widya Lusi Arisona Widyatus Solichah Zuhro, Lailatuz