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Rianita Pramitasari
Program Studi Teknologi Pangan, Fakultas Teknobiologi, Universitas Katolik Indonesia Atma Jaya, Jakarta
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Veterinary Other

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Pelatihan Wirausaha Nugget Singkong Di Desa Cibogo, Cisauk, Tangerang Diana Lestari; Rianita Pramitasari; Stephanie Stephanie; Rakhdiny Sustaningrum; Thia Margaretha Tarigan; Kezia Sharon Gitakumala; Nathassia Injie Iskandar; Jennie Puspa Sari
Abdimas Galuh Vol 5, No 1 (2023): Maret 2023
Publisher : Universitas Galuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25157/ag.v5i1.10167

Abstract

Kegiatan pelatihan wirausaha nugget di Desa Cibogo, Cisauk, Tangerang dilatar-belakangi oleh tingginya produksi singkong di Desa Cibogo. Selain pengolahan, kendala lain yang dihadapi antaranya adalah pemasaran, pendanaan, dan pemahaman wirausaha, sehingga dibutuhkan solusi untuk memanfaatkan produksi singkong. Solusi yang bisa diberikan adalah mengolah singkong menjadi produk lain selain keripik melalui pelatihan pengolahan singkong menjadi nugget dengan varian rasa manis dan asin. Pelatihan ini ditujukan untuk membekali penduduk Desa Cibogo dengan inovasi pengolahan singkong sehingga meningkatkan nilai jual singkong. Persiapan kegiatan dimulai dengan formulasi nugget singkong untuk mendapatkan cita rasa yang disukai. Kemudian pada saat pelaksanaan, penduduk diberikan pembekalan materi, meliputi penyiapan bahan pangan yang aman, pengenalan mengenai wirausaha, dan praktek langsung pembuatan nugget. Secara keseluruhan peserta menanggapi secara positif kegiatan yang dilakukan. Diharapkan melalui kegiatan ini dapat membuka peluang usaha bagi masyarakat Desa Cibogo secara umum dan para peserta secara khususnya.
A Training on Tempeh Processing for Dharma Wanita Persatuan Members of LPKA Kelas II Jakarta Rianita Pramitasari; Tati Barus; Rory Anthony Hutagalung; Cynthia Angela
MITRA: Jurnal Pemberdayaan Masyarakat Vol. 6 No. 2 (2022): Mitra: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v6i2.2919

Abstract

The practice of social distance and the work-from-home policy due to the Covid-19 pandemic has made activities to improve the skills of Dharma Wanita Persatuan (DWP) members in Lembaga Pembinaan Khusus Kelas II Jakarta which are routinely carried out limited. Online training on making soybean tempeh is one solution to continue carrying out skill-building activities. Soybean tempeh is an Indonesian fermented food made from soybeans. Tempe is one cheap and readily available protein source in Indonesia. In addition, the consumption of tempeh can provide health benefits, such as increasing the immune system. This community service aims to provide online education about tempeh, the benefits of consuming tempeh, and training on its production to women who are members of DWP LPKA Kelas II Jakarta. The community service was carried out by sending them a kit containing ingredients to make soybean tempeh, providing instructions for tempeh processing and discussion facilities in a WhatsApp Group, providing online training synchronously with Zoom, and monitoring and evaluating the tempeh produced. From the implementation of the community service, participants have successfully made tempeh that is healthy, hygienic, and of good taste. To conclude, this community service has been successfully implemented and provides benefits for the participants.
Online Training on How to Produce Hygienic Tempeh during the Covid-19 Pandemic Tati Barus; Rory Anthony Hutagalung; Rianita Pramitasari; Vivitri Dewi; Alfonsus Samuel Satya Pradipta
MITRA: Jurnal Pemberdayaan Masyarakat Vol. 6 No. 2 (2022): Mitra: Jurnal Pemberdayaan Masyarakat
Publisher : Institute for Research and Community Services

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/mitra.v6i2.2976

Abstract

One of the Indonesian government's strategies to control the spread of the Covid-19 virus is to restrict people’s mobility when going out, which is often called the Implementation of Restrictions on Social Activities (PPKM). As a consequence of this PPKM, access to sufficient food tends to be rather limited. One effort to help people meet their food needs was through online tempeh-making training. This training, conducted online using Zoom and WhatsApp groups, involved community members who were connected through several health-related WhatsApp groups. The participants were all Indonesian from various areas, including the Greater Jakarta area, Ambon, Makassar, Medan, Padang, and even the US. Most of them were over 40 years old and were either employees or college graduates. Considering the significance of tempeh as a food item in Indonesia and a relatively affordable source of protein, the training became relevant in helping the participants to produce their own tempeh at home amidst the Covid-19 pandemic. After the training, all participants were found to be able to make tempeh with good quality and hygiene, with several participants even exhibiting creativity in processing their tempeh into more advanced tempeh products, such as tempeh noodles, tempeh pudding, and tempeh steak. In addition, their positive perception of tempeh as a healthy food item increased after attending the training.
Merintis Usaha Skala Rumah Tangga melalui Pelatihan Pengelolaan Sampah Organik dan Budidaya Larva Black Soldier Fly di Jatimurni, Pondokmelati, Bekasi Herman Yosep Sutarno; Laban Eka Jaya; Dwi Yunti Wibowo; Rianita Pramitasari; Wibawa Prasetya; Veronica Tjhintia; Istiqfar Panji Wimast Prokoso
I-Com: Indonesian Community Journal Vol 3 No 3 (2023): I-Com: Indonesian Community Journal (September 2023)
Publisher : Fakultas Sains Dan Teknologi, Universitas Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/icom.v3i3.2849

Abstract

Komunitas peduli lingkungan hidup di Jatimurni, Bekasi aktif bercocok tanam di pekarangan rumah serta memelihara ikan dan ayam untuk memenuhi kebutuhan rumah tangga. Akan tetapi, anggota komunitas memiliki kendala dalam pengadaan pakan ikan dan ayam, serta pengelolaan sampah organik. Tujuan dari pengabdian kepada masyarakat ini ialah untuk meningkatkan pengetahuan anggota komunitas dalam pengelolaan sampah organik rumah tangga dan memberikan pelatihan budidaya larva BSF sebagai salah satu bentuk kegiatan pengelolaan sampah organik. Kegiatan pengabdian dilakukan pada bulan September-November 2021 melalui tahapan-tahapan: koordinasi dengan komunitas peduli lingkungan hidup; penyampaian informasi kegiatan ke perangkat desa; penyuluhan pemanfaatan limbah dan usaha skala rumah tangga, serta budidaya larva Black Soldier Fly (BSF) melalui webinar; dan pelatihan budidaya larva BSF. Penyuluhan pengelolaan sampah rumah tangga dan pelatihan budidaya larva BSF kepada para anggota komunitas telah berhasil dilaksanakan. Para peserta memberikan komentar positif terhadap kegiatan dan menilai bahwa kegiatan tersebut menambah pengetahuan dan keterampilan serta bermanfaat untuk peserta.
Pendampingan Budidaya Larva Black Soldier Fly sebagai Pakan Ikan dan Ayam di Jatimurni, Bekasi Herman Yosep Sutarno; Rianita Pramitasari; Daru Seto Bagus Anugrah; Veronica Tjhintia; Wibawa Prasetya
I-Com: Indonesian Community Journal Vol 3 No 4 (2023): I-Com: Indonesian Community Journal (Desember 2023)
Publisher : Fakultas Sains Dan Teknologi, Universitas Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/icom.v3i4.3257

Abstract

Pemeliharaan larva Black Soldier Fly (BSF) dilakukan oleh anggota komunitas peduli lingkungan hidup di Jatimurni, Bekasi pascapelatihan budidaya larva BSF pada bulan September-November 2021. Akan tetapi, belum semua peserta mampu membudidayakan larva BSF dengan baik dan berkesinambungan. Oleh sebab itu, tujuan dari pengabdian kepada masyarakat ini ialah melakukan pendampingan budidaya larva BSF agar anggota komunitas dapat menghasilkan larva dengan kuantitas dan kualitas yang baik serta berkesinambungan, dan memfasilitasi anggota komunitas dengan sarana yang lebih memadai untuk budidaya larva BSF dan mengimplementasikannya sebagai pakan ikan dan ayam. Metode pelaksanaan yang digunakan meliputi: koordinasi antara tim pengabdi, dan mitra; perbaikan sarana kolam ikan dan kandang ayam; dan pelatihan serta pendampingan budidaya larva BSF dan implementainya sebagai pakan ikan dan ayam. Hasil kegiatan menunjukkan bahwa pendampingan budidaya larva BSF telah dilakukan dengan baik. Para peserta sangat antusias mengikuti kegiatan tersebut. Peserta juga bertambah wawasannya setelah pelatihan dan pendampingan.
Penyuluhan Penanganan Pascapanen dan Pengolahan Ikan Nila menjadi Ikan Asap di Jatimurni, Bekasi Rianita Pramitasari; Ivana Mariska Sumitro; Daru Seto Bagus Anugrah; Rakhdiny Sustaningrum; Stefano Capriati Winarno
I-Com: Indonesian Community Journal Vol 3 No 4 (2023): I-Com: Indonesian Community Journal (Desember 2023)
Publisher : Fakultas Sains Dan Teknologi, Universitas Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/icom.v3i4.3330

Abstract

Warga RT 003/RW 02 Kelurahan Jatimurni, Bekasi aktif dalam kegiatan-kegiatan yang berkaitan dengan lingkungan hidup, budidaya ikan, dan peningkatan pemberdayaan perempuan melalui wirausaha. Beberapa warga memelihara ikan air tawar seperti ikan nila. Akan tetapi, belum dilakukan pengolahan produk ikan nila secara inovatif untuk dapat digunakan sebagai produk dalam berwirausaha. Tujuan dari pengabdian kepada masyarakat ini ialah untuk meningkatkan pengetahuan warga tentang penanganan pascapanen ikan dan pengolahan ikan nila menjadi ikan asap yang nantinya dapat dikembangkan sebagai produk inovatif untuk berwirausaha. Metode pelaksanaan yang digunakan dalam kegiatan ini berupa penyuluhan. Hasil kegiatan menunjukkan bahwa tingkat pengetahuan peserta tentang penanganan pascapanen dan pengolahan ikan nila menjadi ikan asap meningkat. Peserta aktif dan antusias dalam mengikuti kegiatan penyuluhan. Dapat disimpulkan bahwa kegiatan pengabdian kepada masyarakat telah terlaksana dengan baik dan peserta mengalami peningkatan pengetahuan tentang penanganan pascapanen dan pengolahan ikan nila menjadi ikan asap.
Sosialisasi Kemasan Vakum untuk Penyimpanan Produk Ikan Asap dalam Upaya Pemberdayaan Masyarakat di Jatimurni, Bekasi Daru Seto Bagus Anugrah; Rianita Pramitasari; Rakhdiny Sustaningrum; Ivana Mariska Sumitro; Stefano Capriati Winarno
I-Com: Indonesian Community Journal Vol 4 No 1 (2024): I-Com: Indonesian Community Journal (Maret 2024)
Publisher : Fakultas Sains Dan Teknologi, Universitas Raden Rahmat Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/icom.v4i1.4080

Abstract

Residents of RT 003/RW 002 Jatimurni Village, Bekasi, have been running a tilapia fish-rearing business and attended training on processing tilapia into smoked fish. However, their understanding of using vacuum packaging to store and extend the shelf life of smoked fish products is still limited. This service aims to improve the community's understanding of the use of vacuum packaging and train the community's ability to use vacuum packaging equipment for smoked fish products. The method used was counselling and training. The results showed that after counselling, the community better understood the importance of vacuum packaging and could apply it to the smoked fish products produced.
Pengembangan Minuman Kedelai Hitam untuk Ibu Menyusui Pramitasari, Rianita
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v1i1.1357

Abstract

Genistein and daidzein could stimulate the prolactin hormone that play a role in breastmilk production. Black soybean contain genistein and daidzein which has a potent to developed as the functional food for breastfeeding mothers. The purpose of this study was to get the optimal formula, determine the nutritional value, and  genistein and daidzein contents of black soybean beverage.  The beverages were made from 5 variations of time soaking (0, 3, 6, 9, and 12 hours). Further analysis of sensory and nutritional value from the beverages. The results showed that the beverage with 12 hours time soaking was the most preferred beverage by panelists. One serving (150 ml) of selected beverage was able to supply 3.65% of carbohydrate needs; 4.75% of protein needs; 3.33% of fat needs; and 3.68% of total energy based on Recommended Dietary Allowance of Indonesian breastfeeding mother per day. It contained 2.78 ± 0.25 mg/g of genistein and 0.087 ± 0.13 mg/g of daidzein.
Edukasi Pemberian Makanan Pendamping ASI (MP-ASI) melalui Whatsapp Group bagi Ibu-ibu di Sangatta, Kalimantan Timur Pramitasari, Rianita
ABDIKAN: Jurnal Pengabdian Masyarakat Bidang Sains dan Teknologi Vol. 1 No. 2 (2022): Mei 2022
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (366.425 KB) | DOI: 10.55123/abdikan.v1i2.306

Abstract

Complementary feeding in infants and children is a challenge for mothers in North Sangatta, East Kalimantan. The purpose of this community service was to provide knowledge to mothers in North Sangatta about complementary feeding and a strategy to deal with children when they do not want to eat via Whatsapp Group. The method used in this program was counseling to increase understanding about complementary feeding and how to deal with children when they do not want to eat. The participants are given material in a pdf format file that can be studied before the event takes place. Then, participants were asked to write the questions. Two days later, the participants and instructor interacted on the Whatsapp Group to answer the questions and respond to the answers. Before giving the material, the participants were given a pre-test questionnaire. Meanwhile, post-test questionnaires were also given after the event was over to determine understanding after giving the material. The program has been running well and smoothly. Participants gain knowledge about complementary feeding and how to deal with children when they do not want to eat. Participants considered that the educational materials were very useful. Participants thought that the material was easy to understand. The presentation was clear and done one time. In addition, they become more confident in dealing with children when they do not want to eat.
PEMANFAATAN LIMBAH KULIT BAWANG MERAH SEBAGAI KANDIDAT INGRIDIEN MINUMAN FUNGSIONAL ANTIOKSIDAN Rianita Pramitasari; Lidwina Krisna Chrysanti
Jurnal Perkotaan Vol. 12 No. 1 (2020): Jurnal Perkotaan
Publisher : Universitas Katolik Indonesia Atma Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25170/perkotaan.v12i1.1230

Abstract

Shallot is widely used in culinary purpose. However, the use of shallot produces a lot of waste. Shallot skin contains anthocyanin, which has antioxidant activity. This study aimed to evaluate different solvents and extraction times for anthocyanin extraction from shallot skin, to evaluate different drying methods, and to evaluate the physicochemical properties of the anthocyanin powder. Chemical tests were conducted before and after drying, including total anthocyanin content, antioxidant activity using DPPH, total phenolic, and total flavonoid content. Physical tests were undertaken only after drying, including moisture content, water activity, viscosity, solubility, and colour. Extraction with citric acid solvent in 72h extract resulted in the highest total anthocyanin than water and acetic acid solvent. After drying, the highest total anthocyanin was obtained from foam mat drying method, which extracted using citric acid solvent. While antioxidant activity was not significantly differenced among samples. Physical test for the powders showed low moisture content and water activity, red colour index, as well as suitable viscosity and solubility results. In conclusion, anthocyanin powder from shallot skin has a potent as a functional antioxidant ingredient that can be applied in beverage products.
Co-Authors Agustina Dwi Retno Nurcahyanti Alfonsus Samuel Satya Pradipta Cynthia Angela Daru Bagus Seto Anugrah Daru Seto Bagus Anugrah Dennys Kurniawan Lianto Diana Lestari, Diana Dion Notario Dwi Yunti Wibowo Gracia Halim Herman Yosep Sutarno Herman Yosep Sutarno Hugo Alexander Intan Harmae Setiawan Istiqfar Panji Wimast Prokoso Ivana Mariska Sumitro Jennie Puspa Sari Joan Prawira Lim Kezia Sharon Gitakumala Laban Eka Jaya Lidwina Krisna Chrysanti Marvina Marvina Marvina, Marvina Mary Astuti Natasha Angelica Nathassia Injie Iskandar Rakhdiny Sustaningrum Rakhdiny Sustaningrum Rakhdiny Sustaningrum Rakhdiny Sustaningrum Rory Anthony Hutagalung Stefano Capriati Winarno Stephanie Stephanie Syarief Darmono Tarigan, Thia Margaretha Tati Barus Tiffany Claudya Veronica Tjhintia Veronica Tjhintia Vivitri Dewi Prasasty Wibawa Prasetya Yustinus Marsono