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All Journal Indonesian Journal of Human Nutrition Tri Dharma Mandiri: Diseminasi dan Hilirisasi Riset Kepada Masyarakat (Jurnal Pengabdian Kepada Masyarakat)
Yosfi Rahmi
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Biochemistry, Genetics & Molecular Biology Education Health Professions Medicine & Pharmacology Public Health Social Sciences

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Effect of Black Soybean Substitution and Fermentation Method (Backslope vs. Precision) on the Physical and Sensory Properties of Symbiotic Yogurt Ice Cream Adelya Desi Kurniawati; Fenty Nurtyastuti Eka Pertiwi; Muhammad Dary Amjad; Lintang Lisinanda Cahyaning Putri; Dwi Astuti Aprilina; Titis Sari Kusuma; Yosfi Rahmi
Indonesian Journal of Human Nutrition Vol. 12 No. 2 (2025)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2025.012.02.6

Abstract

The development of symbiotic frozen desserts using locally sourced plant-based ingredients remains limited, particularly the use of Indonesian Detam-1 black soybean and the comparison of different yogurt fermentation methods. This study aimed to formulate symbiotic yogurt ice cream by substituting whole cream milk with Detam-1 black soybean paste (0%, 10%, 20%) and applying two fermentation approaches: backslope and precision. A Completely Randomized Design with three replications was used. Physical evaluations included measurements of viscosity, overrun, total soluble solids, and melting time, while sensory analysis involved 40 semi-trained panelists using a nine-point hedonic scale. Data were analyzed using two-way ANOVA followed by Duncan’s test. The results showed that the fermentation method had no significant effect on any of the parameters (p > 0.05). The best physical performance was observed in the 20% substitution formula (F2), which showed the highest viscosity and a melting time of around 31 minutes for both methods. Although increasing substitution levels slightly reduced preference, the product’s overall appearance maintained a neutral to like moderately range (5.78 to 6.70). These findings indicate that Detam-1 black soybean paste has strong potential as a functional, locally plant-based prebiotic source and provides new insight into the comparative use of backslope versus precision fermentation in symbiotic frozen dessert development.
Peningkatan Wawasan dan Kesadaran Ibu Terkait Manajemen Laktasi dan Makanan Pendamping Air Susu Ibu (MP-ASI) Untuk Menjaga Status Gizi Balita Kurniawati, Adelya Desi; Olivia Anggraeni; Yudi Arimba Wani; Leny Budhi Harti; Yosfi Rahmi; Irma Sarita Rahmawati
TRI DHARMA MANDIRI: Dissemination and Downstreaming of Research to the Community (Journal of Community Engagement) Vol 1 No 2 (2021)
Publisher : SMONAGENES Research Center, Univeritas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtridharma.2021.001.02.65

Abstract

The nutritional status of children under two years old (Baduta) is a group that is vulnerable to nutrition. Previous research has stated that nutritional status in infants and children is caused by a lack of mothers' understanding regarding proper breastfeeding and complementary feeding, both in quantity and quality. The purpose of this activity is to increase mothers' insight and awareness regarding child-rearing patterns. On this occasion, the research team focused on lactation management education and complementary feeding to mothers as the leading role holders in maintaining the nutritional status of toddlers. This community service method is carried out in 2 interactive discussion activities (talkshow) entitled "Fun Talks with Mothers Regarding Lactation Management and MP-ASI" and the lecture method in the form of a webinar "All Things About MP-ASI (Complementary Foods)". Participants consisted of 75.3% mothers and the remaining 24.7% were groups of participants who did not have children, male participants, and students. At the end of the activity, an evaluation was carried out in a post-test to measure the participants' insight. An increase of 25% in the post-test value indicated an increase in the mother's insight about the correct breastfeeding method and complementary feeding management. The proper complementary feeding method includes the right time, adequate (complete the nutritional needs), safe, and appropriate. The output of this activity is in the form of two 1-2 minute educational videos related to lactation management and complementary foods and a video tutorial on making complementary foods that can be used as educational media through social media.
Co-Authors Adelya Desi Kurniawati Dwi Astuti Aprilina Fenty Nurtyastuti Eka Pertiwi Irma Sarita Rahmawati Leny Budhi Harti Lintang Lisinanda Cahyaning Putri Muhammad Dary Amjad Olivia Anggraeni Titis Sari Kusuma Yudi Arimba Wani