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All Journal Jurnal Sains dan Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 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) Jurnal Teknologi Pangan Health & Medical Sciences Indonesian Journal of Microbiology Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
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 Social Sciences Other

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Evaluation of Sanitation Standard Operating Procedure (SSOP) Sambal Bawang in MSMEs XY: Evaluasi Sanitation Standard Operating Procedure (SSOP) Sambal Bawang di UMKM XY Mufida Naima Rohmah; Riski Ayu Anggreini
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol. 8 No. 3 (2024): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : DPD Jatim Perkumpulan Dosen Indonesia Semesta

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Abstract

Sambal is a product that is very popular with Indonesian people. UMKM Products produced by UMKM XY have received various certifications for food safety. One of the things that must be considered in maintaining food safety is the implementation of the SSOP (Sanitation Standard Operating Procedure) aspect. The SSOP application is very important to implement in order to ensure sanitation and cleanliness that will affect the product. The purpose of this activity is to review and evaluate the implementation of SSOP in UMKM XY. This activity will later be able to maximize the implementation of SSOP in UMKM XY. The form of activity is carried out through observation, interviews, literature study, and evaluation. The result of this activity is that UMKM XY employees are able to understand the SSOP application that has been explained. This is evidenced by a change in employee habits who pay more attention to the application of SSOP in production process activities, such as using mineral water that has been tested for the material rinsing process, employees wearing complete uniforms and attributes, as well as regular cleaning and monitoring throughout the production site.
Product Diversification of Robusta Coffee Cascara at Gapoktan Karya Bakti: An Effort to Support Zero Waste: Diversifikasi Produk Cascara Kopi Robusta Pada Gapoktan Karya Bakti Sebagai Upaya Mendukung Zero Waste Riski Ayu Anggreini; Luqman Agung Wicaksono; Tria Puspa Sari; Sri Alam Syah Lihan Candra Asi; Dwi Mulyani
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol. 9 No. 2 (2025): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : DPD Jatim Perkumpulan Dosen Indonesia Semesta

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Abstract

Gapoktan Karya Bakti is a farmer group in Kenongo Village, Gucialit District, Lumajang Regency, which is able to produce 9.6 tons of robusta coffee annually. To overcome the problem of coffee waste and increase added value for farmers, it is necessary to develop products from cascara. Cascara (coffee skin) has a fairly high antioxidant content so that it has great potential to be used as a new product (diversification of food products). This activity was carried out to provide counseling on the cascara tea making process, handover of drying technology, and packaging label design at Gapoktan Karya Bakti to increase efficiency in cascara processing, help strengthen brand identity, and expand the reach of the cascara tea market. The counseling material is in the form of an explanation related to the cascara tea making process and how to use drying technology in the production process. The results of the community service activities are expected to improve the economy of Gapoktan Karya Bakti members and support the zero waste concept from the utilization of coffee waste.
Sensory Profiling of Brewed Cascara Robusta, Clove, and Using the Rate-All-That-Apply Method: Profil Sensori Seduhan Cascara Robusta, Cengkeh, dan Penggunaan Metode Rate-All-That-Apply Firza Farianshah Difandra; Riski Ayu Anggreini; Hadi Munarko
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 1 (2026): February 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i1.408-418

Abstract

Cascara is a residual product of coffee cherry processing, has the potential to be utilized as a brewed beverage with a distinctive taste and aroma; however, its sensory characteristics are sometimes less favored by panelists. To enhance its sensory quality and mask undesirable flavors, the addition of cloves and cinnamon was employed. This study aimed to describe and determine the sensory attributes of cascara beverages with the addition of cloves and cinnamon using the Rate-All-That-Apply (RATA) method. Prior to the RATA assessment, total phenol content and color analyses were conducted across various concentration levels. The RATA test involved 70 panelists who evaluated 14 sensory attributes. Principal Component Analysis (PCA) results indicated that sample P1 (100% Cascara) was associated with a bitter aroma; sample P2 (90% Cascara:5% Cinnamon:5% Clove) was characterized by a bitter taste and aftertaste, sweet aroma, watery mouthfeel, and lingering sensation; sample P3 (80% Cascara: 10% Cinnamon: 10% Clove) exhibited a spicy taste, aroma, and aftertaste, along with a distinctive spice aroma; whereas samples P4 (70% Cascara: 15% Cinnamon: 15% Clove) and P5 (60% Cascara: 20% Cinnamon: 20% Clove) were associated with a yellowish color and high brightness levels. These findings suggest that the incorporation of additional ingredients may further enhance consumer acceptance and overall sensory appeal.
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 Dwi Mulyani Fatmala Nida'ul Khasanah Feni Kusumaning Arum Firsty Ainun Zalzabila Ansori Firza Farianshah Difandra Hadi Munarko Hartono, Sadrina Adsari Novita Indriana, Devia Patsa Jariyah Laksmi Diana Liveranny, Kartika Zenithia Luqman Agung Wicaksono Mardani Rizkia Pramudita Muchammad Vishal Nazaruddin Mufida Naima Rohmah 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 Sania Khoiri Rahma Sri Alam Syah Lihan Candra Asi Sri Winarti Sri Winarti Tria Puspa Sari Trianna, Nurul Widji Ulya Sarofa Ulya Sarofa Vania Tiara Salsabila Wardani, Marisa Kusuma Widhy Rahmat Nazaryan Widyanti, Erika Deva Zahrotul Chumairo Zelvia Dian Anggreini Zetta Rasullia Kamandang