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All Journal Jurnal Abdi Negeriku International Journal of Technology, Food and Agriculture Jurnal Teknik Pertanian Terapan
Rasmiyana Rasmiyana
Politeknik Negeri Jember
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.
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