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Penurunan kafein dan asam klorogenat kopi menggunakan metode microwave-assisted extraction: studi parameter dan evaluasi sensoris Yuniati, Yuyun; Pramitha, Asti Rizkiana; Ningtyas, Rosidah Wahyu; Saraswati, Exist; Agustini, Maria

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5921

Healthier coffee is an innovative effort made in response to consumer needs that tend to reduce coffee consumption due to the side effects of caffeine and chlorogenic acid on the human body. This study aims to reduce caffeine and chlorogenic acid by implementing the Microwave-Assisted Solvent Extraction (MASE) method using water as a solvent. In the process of reducing caffeine and chlorogenic acid in coffee, optimization was carried out on the microwave power parameters (300 W and 600 W), the mass ratio of the sample to the solvent (0.100; 0.125; 0.150 g/mL), and the extraction time (2, 4, 6, 8, 10, and 12 minutes). The results showed that the microwave power parameters of 600 W, the mass-solvent ratio of 0.125 and 0.15, and the extraction time of 12 minutes significantly affected the increase in the percentage of caffeine and chlorogenic acid recovery. Coffee products before and after treatment were tested hedonically to obtain assessments from 35 untrained panelists. Through the Kruskal-Wallis and Man Whitney U statistical tests, there was no difference in the aspects of bitterness, acidity, and sweetness. This method can be an option for the coffee industry in producing low-caffeine coffee with high added value and good consumer acceptance.

Pelatihan Dan Pendampingan Kewirausahaan Sebagai Upaya Peningkatan Kompetensi Siswa SMKN 3 Buduran Sidoarjo Yuniati, Yuyun; Pramitha, Asti Rizkiana; Sutejo, Bambang; Fais, Moh. Ainul; Kunhadi, Dedy
JAPI (Jurnal Akses Pengabdian Indonesia) Vol 10, No 2 (2025)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/japi.v10i2.7109

Rendahnya kesiapan siswa SMKN 3 Buduran Sidoarjo dalam berwirausaha disebabkan oleh pembelajaran kewirausahaan yang masih bersifat teoritis dan belum kontekstual dengan jurusan produktif. Untuk mengatasi permasalahan tersebut, dilakukan program pengabdian masyarakat yang bertujuan meningkatkan kompetensi kewirausahaan siswa secara komprehensif, mencakup aspek kognitif, psikomotorik, dan afektif. Metode pelaksanaan meliputi pelatihan berbasis praktik yang terintegrasi dengan Teaching Factory dan pendekatan project-based learning selama 10 hari. Rangkaian kegiatan mencakup pembekalan teori, workshop, simulasi, pendampingan konsultatif, penguatan kelembagaan usaha sekolah, serta kolaborasi dengan perguruan tinggi dan mitra industri. Hasil evaluasi menunjukkan peningkatan signifikan kompetensi siswa, dengan nilai rata-rata pre-test meningkat dari 61,0 menjadi 95,8 pada post-test. Selain itu, kegiatan ini menghasilkan rencana usaha siswa, prototipe produk inovatif, dan terbentuknya unit kewirausahaan sekolah sebagai wadah pengembangan bisnis nyata. Program ini terbukti memberikan manfaat langsung bagi siswa, sekolah, dan mitra, serta memperkuat sistem pendidikan vokasi sebagai model pembelajaran kewirausahaan berbasis kompetensi yang efektif. Disarankan agar program serupa direplikasi di sekolah vokasi lain dengan penyesuaian karakteristik lokal.

Karakteristik mutu organoleptik yogurt susu kambing etawa dengan variasi konsentrasi ekstrak bunga telang dan lama fermentasi: Organoleptic quality of etawa goat milk yoghurt with varying concentrations of butterfly pea extract dan fermentation durations Pramitha, Asti Rizkiana; Handarini, Kejora; Ningtyas, Rosidah Wahyu; Mekasari, Firsta Koesdyah; Saraswati, Exist
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.v16i2.6522

Etawa goat milk is a nutritious, easily digestible, dan hypoallergenic alternative to cow's milk. However, goat milk yogurt often possesses a distinctive aroma that is less preferred by consumers. The addition of butterfly pea flower (Clitoria ternatea) extract, which contains anthocyanins dan other bioactive compounds, is expected to improve the sensory quality of the yogurt. Furthermore, fermentation time also influences the texture, taste, dan aroma of the final product. This study aims to evaluate the effect of combining different concentrations of butterfly pea flower extract dan fermentation durations on the organoleptic quality of Etawa goat milk yogurt. A two-factor Completely Randomized Design (CRD) was applied, involving variations in extract concentration dan fermentation time. Organoleptic evaluation was conducted for color, aroma, taste, dan texture attributes with the participation of trained panelists.The results showed that the combination of extract concentration dan fermentation time significantly affected the organoleptic properties of the yogurt. Treatment B3T3 (3% extract, 12-hour fermentation) yielded the highest scores for all sensory attributes. The improvements were attributed to anthocyanin stability, volatile compound formation, dan protein aggregation during fermentation. The B3T3 treatment produced yogurt with the best sensory characteristics dan strong potential for consumer acceptance as a functional goat milk-based product enriched with butterfly pea flower.

Penurunan kafein dan asam klorogenat kopi menggunakan metode microwave-assisted extraction: studi parameter dan evaluasi sensoris: Reduction of caffeine and chlorogenic acid in coffee using microwave-assisted extraction: a study of parameters and sensory evaluation Yuniati, Yuyun; Pramitha, Asti Rizkiana; Ningtyas, Rosidah Wahyu; Saraswati, Exist; Agustini, Maria
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.v16i1.5921

Healthier coffee is an innovative effort made in response to consumer needs that tend to reduce coffee consumption due to the side effects of caffeine and chlorogenic acid on the human body. This study aims to reduce caffeine and chlorogenic acid by implementing the Microwave-Assisted Solvent Extraction (MASE) method using water as a solvent. In the process of reducing caffeine and chlorogenic acid in coffee, optimization was carried out on the microwave power parameters (300 W and 600 W), the mass ratio of the sample to the solvent (0.100; 0.125; 0.150 g/mL), and the extraction time (2, 4, 6, 8, 10, and 12 minutes). The results showed that the microwave power parameters of 600 W, the mass-solvent ratio of 0.125 and 0.15, and the extraction time of 12 minutes significantly affected the increase in the percentage of caffeine and chlorogenic acid recovery. Coffee products before and after treatment were tested hedonically to obtain assessments from 35 untrained panelists. Through the Kruskal-Wallis and Man Whitney U statistical tests, there was no difference in the aspects of bitterness, acidity, and sweetness. This method can be an option for the coffee industry in producing low-caffeine coffee with high added value and good consumer acceptance.

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