Article Per Year (5 Year)
p-Index From 2020 - 2025
0.408
P-Index
This Author published in this journals
All Journal Jurnal Penelitian Sains dan Teknologi Indonesia Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Brihatsama
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Economics, Econometrics & Finance Education Industrial & Manufacturing Engineering Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
PENGARUH PERBEDAAN KONSENTRASI GEL OKRA HIJAU DAN KARAGENAN TERHADAP KARAKTERISTIK JELLY DRINK OKRA HIJAU (Abelmoschus Esculentus L.) Rosyada, Amrina; Masahid, Ardiyan Dwi; Brihatsama; Priyantono, Eko
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 4 No 1 (2025): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The potential of green okra lies in its high dietary fiber component. Efforts to utilize dietary fiber in green okra include processing it into jelly drink product. The aim of this is to determine the influence of adding concentrations of green okra gel and carrageenan on the physical, chemical and organoleptic properties, as well as to determine the appropriate formulation of different concentrations of green okra gel and carrageenan to produce jelly drink green okra with the best physical, chemical and organoleptic properties. The experimental design used was a factorial completely randomized design (CRD) consisting of green okra gel concentrations (A) of 15%, 30%, 45%, 60%, and carrageenan concentrations (B) of 0.30% and 0.40%. The observational data were analyzed using ANOVA followed by DMRT test. Based on the research results, it can be concluded that the differences in green okra gel concentration and carrageenan concentration significantly affect the a* (redness), b* (yellowness), total solids, syneresis, pH, color liking score, aroma, taste, texture, and overall liking. The effectiveness values indicate that the best-treated green okra jelly drink has a pH value of 3.42, syneresis of 30.12%, total solids content of 14.17%, and dietary fiber content of 0.81%. In the organoleptic test, color liking score was 6.68 (like), taste 6.0 (like), aroma 5.64 (somewhat like), texture 5.48 (somewhat like), and overall liking 6.16 (like).
SOSIALISASI MAKANAN HALAL PADA ANAK SEKOLAH DASAR DENGAN PENDEKATAN EDUKATIF DI AIS (AL-MUNAWWIRIY ISLAMIC SCHOOL) SUMBERSARI JEMBER Masahid, Ardiyan Dwi; Belgis, Maria; Witono, Yuli; Nafi', Ahmad; Azkiyah, Lailatul; Meilina, Lita; Brihatsama; Wahyuni, Livia
Jurnal Hasil Pengabdian kepada Masyarakat Universitas Jember Vol 4 No 1 (2025): Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember
Publisher : LP2M Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The majority of Indonesia's population is Muslim; therefore, halal food education should be instilled from an early age, particularly at the elementary school. The activity aimed to enhance students’ literacy and understanding of halal food through an educational approach implemented at Al-Munawwiriy Islamic School (AIS), Sumbersari, Jember. The activity was conducted by the Research Group (Keris E-Food) from University of Jember in collaboration with AIS. The program began with an introduction Elmarom Bread production process, continued with an assessment of students’ initial understanding, and concluded with interactive socialization sessions. Educational methods employed included visual media, group discussions, and direct observation of the halal food production process. The results indicated that this educational approach was highly effective in increasing students’ knowledge of the concepts of halal and thayyib, as well as in fostering a critical attitude in selecting food in accordance with Islamic principles. Furthermore, the program reinforced the role of schools as institutions for embedding Islamic values. Early halal education has proven to be a strategic effort in shaping a generation that is both aware of and committed to halal food consumption.
Co-Authors Amrina Rosyada Azkiyah, Lailatul Eko Priyantono Maria Belgis Masahid, Ardiyan Dwi Meilina, Lita Nafi', Ahmad Wahyuni, Livia Yuli Witono