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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 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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Pengaruh suhu pengeringan dan fortifikasi sari belimbing wuluh (Averrhoa bilimbi) terhadap karakteristik fruit leather buah carica (Pubescens lenne): The effect of drying temperature and fortification of bilimbi juice (Averrhoa bilimbi) on the characteristic of carica fruit leather (Pubescens lenne) Cahyaning Rini Utami; Fitriani, Alisatul
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (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.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.
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
Innovative: Journal Of Social Science Research Vol. 4 No. 3 (2024): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v4i3.10501

Abstract

Desa Biringala merupakan salah satu desa yang berada di Kecamatan Barombong, Kabupaten Gowa, Sulawesi Selatan. Secara geografis letak Desa Biringala sangat strategis karena Desa Biringala merupakan salah satu desa penopang Kawasan Ekonomi di Kabupaten Gowa Sulawesi Selatan. Permasalahan yang saat ini dihadapi oleh desa Biringala adalah permasalahan lingkungan hidup, hal ini disebabkan karena masih kurangnya kesadaran masyarakat terhadap pengelolaan sampah, selain itu sarana prasarana seperti armada pengangkut sampah serta TPA (Tempat Pembuangan Akhir) dan TPS (Tempat Pembuangan Sampah) masih belum ada. sangat terbatas. Untuk mengatasi permasalahan tersebut, salah satu alternatif solusi yang dapat diterapkan adalah dengan mengadakan kegiatan pengelolaan pemanfaatan sampah organik dalam mewujudkan pembangunan berkelanjutan di Desa Biringala, Kecamatan Barombong, Kabupaten Sulawesi Selatan. Oleh karena itu, tujuan dari pengabdian masyarakat ini adalah untuk melihat potensi pemanfaatan sampah organik dalam mewujudkan pembangunan berkelanjutan di Desa Biringala, Kecamatan Barombong, Sulawesi Selatan. Untuk memperoleh data yang digunakan adalah observasi dan studi pustaka. Kegiatan pengabdian ini merupakan upaya edukasi pemanfaatan sampah organik di Desa Biringala, Kecamatan Barombong, Kabupaten Gowa, Sulawesi Selatan. Sebagai bentuk pemikiran penulis, maka ditawarkan beberapa upaya dan terobosan, yaitu: 1.) Meningkatkan pengetahuan dan pendapatan masyarakat yang telah mengetahui bahwa sampah organik dapat dimanfaatkan sehingga dapat menciptakan kesejahteraan masyarakat yang berkelanjutan, 2.) Peran serta pemanfaatan sampah organik bagi masyarakat Desa Biringala dalam mewujudkan pembangunan desa berkelanjutan adalah untuk meningkatkan kualitas hidup menjadi lebih bersih dan Sehat.
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).
The Potential Of Instant Red Bean Porridge Phaseolus vulgaris L For MP-ASI Companion To Baby Growth Rini Utami, Cahyaning; Zakiyah Darojah, Maftuhatuz; Utomo, Deny
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.
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.
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.
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.
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.
Karakteristik es krim susu beras dengan perbedaan penambahan emulsi putih telur dan waktu mixing Cahyaning Rini Utami; Mufidah, Luluk Nur Aini
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.
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 Imam Jayanto 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 Mufidah, Luluk Nur Aini Ni Made Ayu Suardani Singapurwa Nuriyah Fitriani Pande Ayu Naya Kasih Permatananda 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 Roisatul Ainiyah 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 Zakiyah Darojah, Maftuhatuz Zuhro, Lailatuz