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All Journal Indonesian Journal of Food Technology Nanggroe: Journal Of Scholarly Service Nanggroe: Journal of Scholarly Service
Putri, Vairus Akmala
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Organoleptic Test of Peanut-Based Cheese with Variations of Pineapple Skin and Coarse as Coagulants Luhsarandini, Bivannie; Putri, Vairus Akmala; Anjely, Riska
Indonesian Journal of Food Technology Vol 4 No 2 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.2.18282

Abstract

Background: Cheese is generally made from animal milk using rennet enzyme as a coagulant. However, consuming animal cheese carries the risk of increasing cholesterol due to its high saturated fat content. In addition, not everyone can consume animal protein due to allergies. Purpose: This study aims to develop a plant-based cheese product based on peanut milk by utilizing pineapple peel and stem as a natural coagulant. Method: The study design used a non-factorial completely randomized design (CRD) with four formulations: K1 (500 mL peanut milk: 500 mL pineapple peel-stem extract), K2 (500:450 mL), K3 (500:400 mL), and K4 (500:350 mL), each repeated three times. Observed variables included organoleptic properties (color, aroma, taste, texture). Organoleptic assessment by semi-trained panelists showed that formulation K1 had the highest scores for color (3.50), aroma (2.67), and texture (3.11), while K3 had the highest taste attribute with a score of 3.03. Result: The results of the ANOVA analysis for the organoleptic tests of color, aroma, taste, and texture show a p-value > 0.05, indicating no significant difference among the treatments applied. This study demonstrates that pineapple peel and core can be used as effective natural coagulants in the production of plant-based cheese made from peanut milk.
Pelatihan Pembuatan Susu Jagung di Kelompok PKK Desa Rempoah Kecamatan Baturraden Luhsarandini, Bivannie; Yuliasari, Hikmah; Putri, Vairus Akmala; Lestari, Hanis Adila; Wardhani, Hanifah Tsurayya Ayu; Andita, Dwi; Ghofi, Dean Aria
Nanggroe: Jurnal Pengabdian Cendikia Vol 4, No 12 (2026): Maret 2026
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.19682210

Abstract

Rempoah Village has abundant corn potential; however, its utilization is still limited to the sale of raw materials or traditional processed products, resulting in suboptimal economic value. In addition, members of the PKK (Family Welfare Empowerment Group) still have limited knowledge and skills in processing local food into innovative, marketable products. This community service activity aims to improve the knowledge and skills of PKK members in processing corn into corn milk as a value-added food product.The implementation method consists of a socialization stage and hands-on training. The socialization stage includes the delivery of materials on the nutritional content of corn, the benefits of corn milk, and principles of sanitation and hygiene. Furthermore, the training stage involves practical sessions on making corn milk, starting from selecting raw materials, processing, to simple packaging. The results show an increase in participants’ knowledge and skills in processing corn into corn milk. Participants were able to produce products with good color, taste, and texture characteristics, and demonstrated high enthusiasm throughout the activity. The impact of this program is an increase in the capacity of PKK members in local food diversification, as well as the emergence of home-based business opportunities that have the potential to increase family income. In addition, this activity encourages the utilization of local resources to support food security. The outputs of this activity include corn milk products, improved participant skills, and the potential establishment of small-scale businesses based on local food. This activity is expected to be sustainable through continued assistance in production and marketing aspects.
Pelatihan Pembuatan Susu Jagung di Kelompok PKK Desa Rempoah Kecamatan Baturraden Luhsarandini, Bivannie; Yuliasari, Hikmah; Putri, Vairus Akmala; Lestari, Hanis Adila; Wardhani, Hanifah Tsurayya Ayu; Andita, Dwi; Ghofi, Dean Aria
Nanggroe: Jurnal Pengabdian Cendikia Vol 4, No 12 (2026): Maret 2026
Publisher : Yayasan Daarul Huda Kruengmane

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.19682210

Abstract

Rempoah Village has abundant corn potential; however, its utilization is still limited to the sale of raw materials or traditional processed products, resulting in suboptimal economic value. In addition, members of the PKK (Family Welfare Empowerment Group) still have limited knowledge and skills in processing local food into innovative, marketable products. This community service activity aims to improve the knowledge and skills of PKK members in processing corn into corn milk as a value-added food product.The implementation method consists of a socialization stage and hands-on training. The socialization stage includes the delivery of materials on the nutritional content of corn, the benefits of corn milk, and principles of sanitation and hygiene. Furthermore, the training stage involves practical sessions on making corn milk, starting from selecting raw materials, processing, to simple packaging. The results show an increase in participants’ knowledge and skills in processing corn into corn milk. Participants were able to produce products with good color, taste, and texture characteristics, and demonstrated high enthusiasm throughout the activity. The impact of this program is an increase in the capacity of PKK members in local food diversification, as well as the emergence of home-based business opportunities that have the potential to increase family income. In addition, this activity encourages the utilization of local resources to support food security. The outputs of this activity include corn milk products, improved participant skills, and the potential establishment of small-scale businesses based on local food. This activity is expected to be sustainable through continued assistance in production and marketing aspects.
Co-Authors Andita, Dwi Anjely, Riska Ghofi, Dean Aria Hikmah Yuliasari Lestari, Hanis Adila Luhsarandini, Bivannie Wardhani, Hanifah Tsurayya Ayu