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All Journal Jurnal Abdi Negeriku International Journal of Technology, Food and Agriculture Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Frengky Hermawan Hadi Prasetyo
POLITEKNIK NEGERI JEMBER
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Engineering Environmental Science Public Health Social Sciences Other

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Dissemination of Artificial Preservatives for Food and Beverages at MA Al-Ishlah Jenggawah Jember: Sosialisasi Pengawet Buatan Untuk Makanan dan Minuman di MA Al-Ishlah Jenggawah Jember Deyla Prajna; Angga Prasetyo; Shinta Widyaningtyas; Frengky Hermawan Hadi Prasetyo
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

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The use of preservatives in food and beverages is common in the food industry to extend the shelf life of products. However, the misuse of synthetic preservatives that are not in accordance with the dosage or the use of illegal preservatives is still often found on the market. This socialization activity aims to increase the knowledge of MA Al-Ishlah Jenggawah Jember students regarding the types of preservatives, the risks of their use to health, and the ability to identify preservative content in food and beverage products. The methods used include delivering materials, object-based learning by observing product packaging labels, and interactive discussions. Evaluation was carried out through pre-test and post-test questionnaires to assess the increase in student understanding. The results showed a significant increase in participant understanding, both in terms of basic knowledge, product identification, and health impacts due to excessive consumption of preservatives. This activity shows that an interactive educational approach can increase students' awareness in choosing safer and healthier food.
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.
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 Ade Galuh Rakhmadevi Angga Prasetyo Brillyansyah, Degita Fahmi Dewi, Putri Satika Deyla Prajna Putu Tessa Fadhila Rasmiyana Rasmiyana Shinta Widyaningtyas