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All Journal InEJ: Indonesian Engagement Journal Jurnal Teknologi dan Mutu Pangan Jurnal Abdi Negeriku International Journal of Technology, Food and Agriculture Jurnal Teknik Pertanian Terapan
Rasmiyana Rasmiyana
Politeknik Negeri Jember
Religion Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Education Energy Engineering Environmental Science Social Sciences Other

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Perbandingan Antimikroba Nisin Dan Bakteriofag Dan Aplikasinya Untuk Active Packaging Di Bidang Pangan: Comparison Antimicrobial Nisin and Bacteriophage and Their Applications as Active Packaging in the Food Industry Rasmiyana Rasmiyana; Angga Prasetyo
Jurnal Teknik Pertanian Terapan Vol. 2 No. 2 (2025): Februari
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jtpt.v2i2.5892

Abstract

Active packaging menggunakan antimikroba alami seperti nisin dan bakteriofag mampu menjaga kualitas dan keamanan pangan. Nisin dan bakteriofag memiliki mekanisme yang berbeda dalam menghambat bakteri gram positif dan bakteri gram negatif. Nisin mampu menghasilkan pori-pori pada membran sel bakteri, sedangkan bakteriofag menggunakan endolisin untuk mendegradasi dinding sel bakteri. Pengaplikasian nisin sebagai active packaging membutuhkan penerapan nanoteknologi seperti enkapsulasi dan casting untuk menjaga keefektivitasannya. Sementara, bakteriofag perlu dikombinasikan dengan biopolimer untuk menjaga stabilitas dan efikasi antimikrobanya. Kedua antimikroba alami tersebut masih berpeluang untuk dikembangkan sehingga mampu memberikan solusi alami dalam industri pangan untuk mencegah kerusakan mikrobiologis.
INTEGRASI EDUKASI KEAMANAN PANGAN DAN SIMULASI PEMBELAJARAN INTERAKTIF DALAM MENINGKATKAN LITERASI DAN KESIAPAN SISWA Deyla Prajna; Degita Fahmi Brillyansyah; Rasmiyana Rasmiyana; Frengky Hermawan Hadi Prasetyo
Jurnal Abdi Negeriku Vol 5, No 1 (2026): Jurnal Abdi Negeriku
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/jan.v5i1.84151

Abstract

Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan literasi dan kesiapan siswa tentang keamanan pangan melalui integrasi edukasi dan simulasi pembelajaran interaktif. Kegiatan ini dilaksanakan di Madrasah Aliyah (MA) Al-Ishlah Jenggawah Jember dengan melibatkan siswa kelas XII sebagai peserta. Metode yang digunakan meliputi sosialisasi, pembelajaran interaktif berbasis objek (object-based learning), serta simulasi pembelajaran berbasis Computer Assisted Test (CAT). Evaluasi kegiatan dilakukan melalui pre-test dan post-test untuk mengukur peningkatan pemahaman dan kesiapan siswa. Hasil kegiatan menunjukkan adanya peningkatan yang signifikan dalam pemahaman siswa terkait keamanan pangan, khususnya dalam mengidentifikasi bahan tambahan pangan dan memahami potensi dampak kesehatannya, serta peningkatan kesiapan dalam menghadapi evaluasi berbasis tes CAT. Selain itu, kegiatan ini juga meningkatkan kepercayaan diri siswa, kemampuan berpikir kritis, dan partisipasi aktif selama proses pembelajaran. Siswa juga menunjukkan keterlibatan dan kemampuan yang lebih baik untuk menghubungkan konsep teoritis dengan situasi kehidupan nyata. Oleh karena itu, integrasi edukasi dan simulasi pembelajaran interaktif dapat menjadi pendekatan yang efektif dan dapat diterapkan untuk meningkatkan literasi siswa, motivasi belajar, dan kesiapan akademik baik dalam konteks pendidikan maupun praktik.
PEMBERDAYAAN UMKM: PELATIHAN DESAIN KEMASAN BAGI UKM ANEKA KERIPIK AIDAA DESA ARJASA, KABUPATEN JEMBER Fawait Afnani; A. Sirojul Anam Izza Rosyadi; Putri Satika Dewi; Putu Tessa Fadhila; Ade Galuh Rakhmadevi; Rasmiyana Rasmiyana
Jurnal Abdi Negeriku Vol 5, No 1 (2026): Jurnal Abdi Negeriku
Publisher : Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/jan.v5i1.84081

Abstract

A packaging design training using Canva was conducted to empower MSMEs, specifically Aneka Keripik Aidaa in Arjasa Village, Jember Regency, by enhancing partners’ visual marketing and digital literacy. The main problem faced by SMEs (small-medium enterprises) Aneka Keripik Aidaa in Arjasa Village, Jember, is traditional product packaging that does not meet modern marketing standards, hindering competitiveness and brand identity. This community service activity aims to empower partners through product packaging design training based on digital technology using the Canva application. The implementation method was carried out through problem screening stages, field observations, brainstorming, technical training, design simulation assistance, and evaluation using pre-test and post-test of questionnaires. The results showed the success of redesigning banana chip product packaging to be more informative, aesthetic, and compliant with food labeling standards. Quantitative evaluation showed a significant increase in participant knowledge (p < 0.05) based on the Paired t-test analysis, with an increase in the average score from 24.0 (pre-test) to 39.0 (post-test). Regarding knowledge demographics, there was a shift from the dominant medium category (86%) to the high category (71%) after training. In conclusion, the training enhanced partners’ digital literacy and visual marketing, strengthening branding and market reach.
Biovalorization of Soy Milk By-product Flour Using Controlled Fermentation: Physical Characteristics Perspective Putu Tessa Fadhila; Ade Galuh Rakhmadevi; Frengky Hermawan Hadi Prasetyo; Rasmiyana Rasmiyana; Putri Satika Dewi
International Journal of Technology, Food and Agriculture Vol. 3 No. 2 (2026): June
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v3i2.6839

Abstract

Okara, a byproduct of soymilk production, contains high dietary fibre (58.6%) but is  underutilized. This study evaluates fermentation as a biovalorization strategy to produce functional okara flour. The novelty lies in comparing spontaneous fermentation with commercial yeast under controlled durations to identify optimal conditions for flour production. Fresh okara was fermented using two commercial yeasts and spontaneous fermentation for 3 and 4 days. The fermented material was dried, milled into flour, and analysed for yield (%), colour (L*, a*, b*, whiteness index), and particle size (µm). The experiment followed a two-factor Completely Randomized Design (CRD), with data analysed using ANOVA and Duncan’s Multiple Range Test (DMRT). Fermentation method and duration significantly affected flour properties. The best treatment was 3-day spontaneous fermentation, producing 11.7% yield with L* = 70.88, a* = 0.338, b* = 11.061, and a whiteness index of 68.82. The flour exhibited a fine particle size of 35.23 µm, indicating good suitability for food applications. These results demonstrate that short-duration spontaneous fermentation can produce okara flour with favourable physical characteristics without requiring commercial starters. This approach provides a simple, cost-effective, and scalable method for developing fibre-rich functional ingredients. Further optimization may enhance quality and expand its application in food products.
Pengaruh Modifikasi Tepung Okara melalui Fermentasi: Perbandingan Metode fermentasi dan Lama Inkubasi terhadap Sifat Fisikokimia: Fermentation Methods and Incubation Time: Their Effects on the Physicochemical Properties of Modified Okara Flour Rasmiyana Rasmiyana; Ade Galuh Rakhmadevi; Frengky Hermawan Hadi Prasetyo; Putu Tessa Fadilah; Putri Satika Dewi
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5883

Abstract

Okara, a by-product of soy milk and tofu production, is rich in fiber but is underutilized. One way to use okara is to convert it into flour for use as an ingredient in cookie production. This research aims to evaluate the effects of fermentation type and duration on the physical and functional properties of okara flour. The research used a Completely Randomized Design (CRD) with two factors: fermentation type (spontaneous, commercial yeast A, commercial yeast B) and fermentation duration (48 and 72 hours). The fermented okara was dried and analyzed for moisture, ash, solubility, and swelling power. The results showed that the type and duration of fermentation had a significant effect (p<0.05) on moisture content, ash content, and solubility, but did not affect swelling power (p>0.05). Fermentation with commercial yeast A for 48 hours (F2W1) yielded the highest solubility (39.87%), while spontaneous fermentation for 48 hours (F1W1) resulted in the lowest  oisture content (0.91%). All treatments produced a moisture content that meets the Indonesian National Standard (SNI) for wheat flour. It can be concluded that fermentation with yeast A and a 48-hour incubation period yields the best profile, as it shows the highest solubility. Consequently, it has the potential to be developed as a raw material for cookie production.
UPSCALING PRODUKSI DAN DIGITAL MARKETING UNTUK PENINGKATAN KAPASITAS PRODUKSI DAN DAYA SAING UMKM KERIPIK PEDESAAN Rasmiyana Rasmiyana; Putu Tessa Fadhila; A. Sirojul Anam Izza Rosyadi; Ade Galuh Rakhmadevi; Putri Satika Dewi
InEJ: Indonesian Engagement Journal Vol. 7 No. 1 (2026): June
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM) IAIN Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21154/inej.v7i1.13609

Abstract

UMKM pangan di kawasan pedesaan kerap menghadapi kendala berupa keterbatasan kapasitas produksi, kemasan yang tidak kompetitif, dan pemasaran yang bersifat konvensional. Kegiatan pengabdian ini bertujuan meningkatkan kapasitas produksi dan manajemen pemasaran UMKM Aneka Keripik Aidaa melalui pendekatan Asset-Based Community Development (ABCD) dan Participatory Action Research (PAR). Program dilaksanakan dalam dua tahap: (1) upscaling produksi melalui penerapan teknologi deep frying dan alat spinner; dan (2) perbaikan pemasaran melalui redesain kemasan dan pelatihan digital marketing berbasis media sosial serta marketplace. Evaluasi dilakukan dengan pre-test dan post-test. Hasilnya, rata-rata nilai peserta meningkat dari 28,57 menjadi 100, yang mengindikasikan peningkatan signifikan dalam pengetahuan dan keterampilan. Program ini berkontribusi pada peningkatan efisiensi produksi, kualitas produk, dan perluasan jangkauan pasar. Pengabdian ini menunjukkan bahwa kombinasi teknologi tepat guna dan literasi digital mampu mendorong kemandirian dan daya saing UMKM berbasis komunitas desa. 
Co-Authors A. Sirojul Anam Izza Rosyadi Ade Galuh Rakhmadevi Angga Prasetyo Brillyansyah, Degita Fahmi Dewi, Putri Satika Deyla Prajna Fawait Afnani Frengky Hermawan Hadi Prasetyo Putu Tessa Fadhila Putu Tessa Fadilah