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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) International Journal of Advance Tropical Food (IJATF) Nusantara Science and Technology Proceedings AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Health & Medical Sciences Indonesian Journal of Microbiology
anggreini, riski ayu
Department Of Food Technology, Faculty Of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Other

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Pengembangan Produk Dan Proses Produksi Minuman Orumy (Olahan Rumput Laut) di UD Inokam Putat Jaya Winarti, Sri; Anggreini, Riski Ayu
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 3 No 1 (2019): Vol 3 No 1 (2019): JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Forum Dosen Indonesia JATIM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (636.667 KB) | DOI: 10.36339/je.v3i1.199

Abstract

The closure of the ?Gang Dolly? localization by the Mayor of Surabaya Tri Rismaharini to save the Surabaya city some time ago, had a positive and negative impact on aspects of life in the area. Closure of localization will turn off the economic wheel in the region. Thousands of new unemployed who emerged after the closure will cause new problems in the Surabaya city. This encourages some people, especially the Putat Jaya Surabaya area to start new businesses that can be used as a source of income to family needs. One of the residents who was moved to start a new business was Mariyani's mother, a resident of Jl. Putat Jaya 3A no. 28 Surabaya. He along with 3 of his friends, pioneered a soft drink business from Spinosum seaweed which was given the ORUMY. Some problems UD INOKAM include; ORUMY beverage production process without sterilization stages, so the product is less durable, the food labeling system is not in accordance with the legislation. Training on the development of seaweed juice drink processing without preservatives has been carried out by replacing plastic bottles with glass bottles. Diversification of seaweed processing into ice cream and jelly drink has been carried out in particular the UD INOKAM business group. In this program also provided assistance tools namely ice cream maker and cup sealer to partners.
Optimalisasi Olahan Jamu sebagai Upaya Pemberdayaan Masyarakat di Perum Graha Mitra Asri RT.11/RW.01 Kelurahan Sambikerep, Kecamatan Sambikerep Surabaya Anggreini, Riski Ayu; Rahmadhini, Noni; Kamandang, Zetta Rasulia
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 5 No 3 (2021): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v5i3.465

Abstract

The Covid-19 pandemic over the past year has made the Indonesian government make several policies, such as several activities, to increase the increase in positive cases, including social distancing and PSBB (Large-Scale Social Restrictions). One of the impacts of these policies is an increase in the number of jobs produced by many job providers who reduce the number of employees. In this activity, we choosed herbal products, because they are abundant, easy to access, and low in price, thus it could be used as business opportunities. The herbal product is then optimized in a way that is developed into other products such as herbal latte and herbal boba, this is done so that the market segmentation for herbal products is wider and can be used as an idea for entrepreneurship. In addition, it can also educate the health benefits of herbal medicine. This community service partner is a resident of Perum Graha Mitra Asri RT.11/RW.01, Sambikerep Village, Sambikerep District, Surabaya. The activity method used is starting from coordination and preparation with potential partners, counseling, and manufacturing products training.
Modification of Sorghum bicolor (L) Moench Starch: Review of HMT (Heat Moisture Treatment), Autoclaving Cooling, and Annealing Methods Riski Ayu Anggreini; Nurul Azizah Choiriyah; Armita Athennia
International Journal of Advance Tropical Food Vol 3, No 2 (2021): November
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v3i2.9927

Abstract

The use of sorghum in Indonesia is still not optimal even though it ranks as the third most cultivated cereal category. Its carbohydrate content, especially starch, is high enough to provide a large enough potential for sorghum to be developed and applied to food products. Starch is used for improving the final product characteristics such as texture, flavor, and functionality. Several physical modification methods have been investigated to improve the final product characteristics of sorghum. The physical modification method of starch has advantages over chemical or enzyme methods, it is easy to apply, safe, and faster. This review aims to summarize the physical modification of sorghum starch using heat moisture treatment, autoclaving cooling, and annealing methods for the characteristics or functionality produced. Heat moisture treatment (HMT) and Annealing have affected the swelling power and solubility significantly while Autoclaving Cooling increases the amylose content and significantly reduces the digestibility of the starch.
The Shelf life Prediction of Sorghum Modified Flour Crackers Using Critical Moisture Approach Ulya Sarofa; Riski Ayu Anggreini
International Journal of Advance Tropical Food Vol 1, No 1 (2019)
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v1i1.4933

Abstract

 The objectives of this research were to produce crackers based on sorghum modified flour and to predict its shelf life using a critical moisture approach. The research was conducted in two stages. The first stage was to determine the best crackers of nine formulations. The second stage was to predict the shelf life of the best crackers formulation by using a critical moisture content approach. The best crackers were produced from a mixture of 50% sorghum modified flour, 50% wheat flour and 25% margarine. The products had a puffing ratio of 38,04 %, and hardness of 28.86 N. The moisture sorption isotherm curve of sorghum modified flour crackers could be described using a Hasley model. Using the critical moisture approach, sorghum modified flour crackers packaged in a metalized plastic and stored at 30°C and stored at 84% relative humidity, the product shelf life would be 207 days.
Karakteristik HFS (High Fructose Syrup) dari umbi gembolo yang diproduksi secara hidrolisis enzimatis menggunakan amilase dan inulinase Rezza Natori; Sri Winarti; Riski Ayu Anggreini

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.3078

Abstract

HFS (High Fructose Syrup) from gembolo tubers is an innovation in to utilize gembolo tubers which so far have not been used optimally. The purpose of this study was to determine the effect of substrate concentration and duration of saccharification on the physicochemical characteristics of HFS (High Fructose Syrup). This study used a completely randomized design (CRD) with 2 factors consisting of 9 treatment levels. The factor I was the substrate concentration (15%, 20% and 25%) and factor II was the length of saccharification (24 hours, 36 hours and 48 hours). Data were analyzed using ANOVA level 5%. If there is a difference proceed with Duncan's Test (DMRT) 5%. Based on the results of the study, the best treatment was a substrate concentration of 25% with a saccharification period of 48 hours which produced HFS with the following characteristics: yield of 18.08%; reducing sugar 41, 28%; total dissolved solids 42.00oBrix; viscosity 58.30 cP; fructose content is 14.68% and organoleptic test got the highest score.
Minuman Probiotik dari Limbah Kulit Nanas sebagai Upaya Peningkatan Imunitas dalam Pencegahan Covid-19 di Kelompok PKK RT.06/RW.03 Rungkut Barata Surabaya riski ayu anggreini; noni rahmadhini; laksmi diana
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 4 No 2 (2020): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v4i2.345

Abstract

Covid-19 has been declared as pandemic and has spread in 216 countries around the world. WHO’s distribution data obtained on May 31, 2020 that there were 5,891,182 positive cases of Covid-19 in the world with 365,966 deaths. The condition in Indonesia is classified as serious as well, which 25,773 positive cases with 1,573 deaths. Covid-19 has the potential to attack humans with poor immunity, so that a healthy lifestyle plays a role in increasing endurance, such as eating healthy food like probiotics. One of the media that can be used to grow probiotics is pinneapple peel. The community service partner was PKK RT. 06/RW.03 Rungkut Barata residents, the majority of whom are middle aged and elderly. This age is classified as vulnerable to being exposed to Covid-19, so in this acrivity we plan to carry out activity related to probiotics by utillizing pineapple skin waste. Futhermore, the location of the partners is strategic because near the market and sorrounded by several pineapple sellers. The method activity was preparation and coordination with the partner, then continues with conselling and training on making probiotic product. The output was probiotic product, training moduls and documentation.
Pengaruh konsentrasi maltodekstrin dan putih telur terhadap karakteristik fisikokimia dan organoleptik sup krim instan labu kuning (curcubita moschata) Firsty Ainun Zalzabila Ansori; Ulya Sarofa; Riski Ayu Anggreini

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i2.3108

Abstract

Instant cream soup is a processed food product that is ready to be brewed or cooked using hot water so that it becomes a thick solution. This product is usually made from various flour ingredients, one of which is pumpkin flour and other additives. The purpose of this study was to determine the effect of the addition of maltodextrin and egg white on the quality of instant pumpkin cream soup using the foam drying method met drying. This study used a Completely Randomized Design two factors, with concentration of maltodextrin (5%; 10%; 15%) and egg white (10%; 15% 20%), with two repetitions. Data were analyzed using 5% ANOVA and 5% DMRT follow-up test. Pumpkin instant cream soup with the addition of 15% maltodextrin and 20% egg white concentration was the best treatment with yield value 26.08±0.060%, kamba density 0.61±0.007 g/mL, water content 6.31±0.028%, ash content 2.96±0.006%, protein content 12.19±0.028%, fat content 12 .06±0.003%, carbohydrate content 73.68±0.276%, color organoleptic test 3.75±1.146 (likes), taste 3.15±0.813 (likes), and aroma 3.25±0.761 (likes) and levels of β-carotene of 7.89±0.007 mg/100g.
Effect of Heat-Moisture Treatment on Structural Characteristics and Physico-chemical Properties of Corn Starch-Hydrocolloid: A review Ajeng Ananda Putri; Riski Ayu Anggreini
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2752

Abstract

The use of modified starch, especially from cereal sources in food products, is still very limited in Indonesia. Corn has a fairly high carbohydrate content so it is very potential to modify starch, such as using the heat moisture treatment (HMT) method. The HMT method is a physical modification method of starch, which will be able to produce starch with a moisture content of less than 35%. Several studies have stated that physical modification using HMT and/or can be combined with pectin, gum arabic, xanthan gum and guar gum can improve the physical characteristics of the resulting product. This review aims to determine the physical characteristics of corn starch treated with HMT modification with and without a combination of treatments using Arabic gum, xanthan gum, and guar gum. The results showed that the HMT treatment (100°C, 16 hours, 25%) had the lowest swelling power and solubility values compared to other samples. The HMT-Pectin treatment had a low syneresis value, as the impact it has good freeze- thaw stability compared with the others. Meanwhile, corn starch-modified by HMT with gum (gum arabic, xanthan gum, and guar gum) significantly did not change the type of crystallinity of starch.
Pelatihan, Pendampingan dan Sertifikasi ISO 9001:2015 di UMKM XYZ, Mojokerto, Jawa Timur Riski Ayu Anggreini; Diana Aqidatun Nisa; Nurul Widji T.; Ajeng Ananda Putri; Zelvia Dian Anggreini
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 6 No 3 (2022): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v6i3.688

Abstract

XYZ UMKM is a UMKM that is engaged in processed catfish, especially shredded meat, located in Mojokerto, East Java. UMKM production capacity has reached 20 kg/day however, given the large production capacity of these UMKM, ISO 9001:2015 standardization has not yet been implemented. ISO 9001:2015 is an international standard that implements a quality management system whose activities include quality assurance of an organization or business entity. The application of ISO 9001:2015 standardization is important in achieving quality standards for UMKM because it can guarantee quality, service, and provide customer satisfaction. Standardization of ISO 9001:2015 is a solution to the problems that faced by XYZ UMKM. The forms of activities that have been carried out are training on the application of IS0 9001:2015, assistance in making documents and recordings of ISO 9001:2015 standardization, audits and visits, and ISO 9001:2015 certification. The result of these activities is that XYZ UMKM have been certified to ISO 9001: 2015 and have understood and implemented ISO 9001: 2015 in the catfish shredded business. With the implementation of this standard, it supports a better performance quality management system, improving the quality and service quality of catfish shredded products.
Assistance in the Management of NIB Lao Coffee Producers "Sobo Balek" Giripurno Village, Bumiaji District, Batu City Through Online Single Submission (OSS) Sania Khoiri Rahma; Riski Ayu Anggreini; Widhy Rahmat Nazaryan
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 7 No 1 (2023): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Perkumpulan Dosen Indonesia Semesta (DIS) Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36339/je.v7i1.714

Abstract

Business legality is important to own by Micro, Small, and Medium Enterprises (MSME), but currently, there are still not many MSME actors who realize the importance of having legality for their businesses. This has resulted in many MSME actors not having business legality, one of which is the Kopi Laos “Sobo Balek” MSME. Management of business legality such as NIB can be done online through Online Single Submission (OSS). This community service activity aims to assist MSMEs starting by introducing, increasing knowledge, and registering to have a NIB. The method used in this activity consisted of 3 stages, namely observation, outreach, and mentoring. Implementation of activities includes sharing with MSMEs, obtaining business licenses, and submitting NIB. The result of this activity is that MSME partners gain knowledge about the importance of business legality, and the benefits and advantages that come from business legality. In addition, the MSME also succeeded in obtaining business legality in the form of a NIB. The recommended recommendation is to have further guidance to get a PIRT for Kopi Laos.
Co-Authors Ajeng Ananda Putri Ajeng Ananda Putri Alifia Rosida Armita Athennia Caezario Budi Kurniawan Choiriyah, Nurul Azizah Cornelia, Maria Dedin Finatsiyatull Rosida Diana Aqidatun Nisa Fatmala Nida'ul Khasanah Feni Kusumaning Arum Firsty Ainun Zalzabila Ansori Hartono, Sadrina Adsari Novita Jariyah Jariyah Laksmi Diana Liveranny, Kartika Zenithia Mardani Rizkia Pramudita Muhammad, Wardah Nabila Nazaruddin, Muchammad Vishal Noni Rahmadhini Nurul Azizah Choiriyah Pitaloka, Aura Fatimah Dyah Putra, Andre Yusuf Trisna Putri, Ajeng Ananda Rahma, Sania Khoiri Ratna Yulistiani Rezza Natori Rosida Rosida Rosida Safrina Salsabila Sania Khoiri Rahma Sri Winarti Sri Winarti Trianna, Nurul Widji Ulya Sarofa Ulya Sarofa Wardani, Marisa Kusuma Widhy Rahmat Nazaryan Widyanti, Erika Deva Zahrotul Chumairo Zelvia Dian Anggreini Zetta Rasullia Kamandang