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All Journal Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Kesehatan Pasundan Food Technology Journal (PFTJ) DIANKES : Jurnal Pengabdian Teknologi Informasi dan Kesehatan Journal of Business Management International Journal of Healthcare and Information Technology HARENA: Jurnal Gizi SEJAGAT : Jurnal Pengabdian Masyarakat
Warsito, Heri
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Dentistry Economics, Econometrics & Finance Engineering Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Veterinary Other

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Kajian Jagung dan Mocaf sebagai Bahan Baku Beras Artifisial Menggunakan Alat Ekstruder Ulir Tunggal Wibisono, Yossi; Warsito, Heri
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 12 No 2 (2024): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jrpb.v12i2.671

Abstract

People's dependence on rice is currently very high and this need must be met by imports, so that the need for imports is certain to increase from time to time, both in terms of quantity and purchase price. Indonesia is currently ranked 63rd out of 113 countries in terms of food security, The Increasing consumption of rice is also one of the causes of the increase in the number of diabetes sufferers, considering that rice is a product with a high GI value. One solution that can be done is to replace rice with artificial rice made from cheap local ingredients with a low GI value. One of them is corn which is a leading local commodity. Politeknik Negeri Jember has conducted research on the ideal formulation of artificial rice, namely using 50% corn and 50% mocaf and has optimized the artificial rice making tool, namely a single screw extruder. The aim of this research is to produce a method for making artificial rice with low GI, economical and affordable using local corn and mocaf fermented with L. plantarum 15420 bacteria and produced using a single screw extruder and studying the chemical and physical aspects of artificial rice. The resulting artificial rice has an ash content of 0.52%, , amylose conten of 13.11%, amylopectin conten of 30.28% (with a ratio of 31:68), protein conten  of11.2%, Ca conten of 0.04%, fat conten 0.5%, water conten of 11.3% and resistant starch conten of 6.4%. The GI value of artificial rice is 51.2. Regarding the feasibility study, the R/C ratio value was 1.31. The price of the artificial rice Polije produces is affordable for the entire community at Rp. 37,500,- per package (2.5 kg) which is more economical compared to IR64 rice.
Optimalisasi Pelayanan 5 Meja di Posyandu Melalui Pelatihan Kader Kesehatan Untuk Mendukung Skrining Stunting Hikmah, Faiqatul; Amareta, Dahlia Indah; Yulianti, Adhiningsih; Warsito, Heri
Jurnal Pengabdian Teknologi Informasi dan Kesehatan (DIANKES) Vol. 2 No. 2 (2024): June
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/diankes.v2i2.17

Abstract

Posyandu is the most accessible place for health services for the community. The service system at Posyandu has the concept of 5 table Posyandu services. This community service activity aims to optimize the 5-desk service at Posyandu through training of health cadres to support stunting screening. This activity was attended by 25 health cadres. The material provided in this counseling is the Service System at Posyandu using table 5 system: table 1: Registration, table 2: Weighing, table 3: Filling in KMS, table 4: Individual counseling based on KMS, table 5: Family planning and health services. Extension and training activities must be carried out continuously, so that health cadres can increase their knowledge and skills. By increasing the knowledge and skills of cadres, it will certainly improve the quality of services at Posyandu.
Seberapa Mampu Keterampilan Bisnis Mempengaruhi Pertumbuhan Ekonomi? Sulistyono, Nantil Bambang Eko; Warsito, Heri; Lestari, Datik; Pristiwaningsih, Estin Roso; Dhamayanthi, Wenny
Journal of Business Management Vol. 1 No. 3 (2024): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/jobm.v1i3.17

Abstract

Studi ini menyelidiki jenis talenta bisnis mana yang memiliki pengaruh besar terhadap pertumbuhan ekonomi. Data empiris menunjukkan bahwa keterampilan finansial dan linguistik berkontribusi terhadap pertumbuhan ekonomi, tetapi tidak ada hubungan antara keterampilan TIK dan pertumbuhan ekonomi yang dapat diidentifikasi. Di sisi lain, memiliki atau tidak memiliki kemampuan finansial berkontribusi pada kesenjangan pendapatan. Ada kemungkinan bahwa pekerja muda berpenghasilan rendah mungkin tidak memiliki peluang investasi yang cukup. Setiap orang harus memiliki kesempatan untuk belajar dan mengembangkan kemampuan finansial mereka. Pekerja asing yang sangat terlatih mendorong literasi keuangan. Brain drain juga terkait dengan kemampuan finansial. Pekerja yang telah memperoleh keterampilan keuangan di luar negeri dapat kembali ke negara asal mereka. Akhirnya, suku bunga rendah mendorong literasi keuangan. Suku bunga rendah mendorong investasi daripada investasi tradisional berisiko rendah.
Formulasi Puding Kulit Pisang Ambon dan Ubi Jalar Ungu sebagai Makanan Selingan Mengandung Kalium Sari, Sintiya; Fitriyah, Dina; Rosiana, Nita Maria; Warsito, Heri
HARENA : Jurnal Gizi Vol 4 No 2 (2024): HARENA: Jurnal Gizi (April 2024)
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/harena.v4i2.4986

Abstract

Perubahan gaya hidup modern pada masyarakat merupakan salah satu faktor dari peningkatan angka kejadian hipertensi di Indonesia. Hipertensi adalah keadaan tekanan darah sistolik ≥140 mmHg dan tekanan darah diastolik ≥90 mmHg. Sampai saat ini, angka risiko kejadian hipertensi terus meningkat tajam dan di prediksi pada tahun 2025 sekitar 1,5 miliar orang akan hidup dengan hipertensi. Penanganan hipertensi dapat dilakukan dengan cara non farmakologi. Salah satu tindakan non-farmakologis yang bisa diambil adalah mengubah perilaku menjadi lebih sehat dan mengadopsi pola makan diet DASH (Dietary Approach to Stop Hypertension). Pola diet DASH ini menekankan pada konsumsi rendah natrium, tinggi kalsium, magnesium, dan kalium. Kalium merupakan senyawa kimia yang berperan dalam memelihara fungsi normal otot, jantung, dan sistem saraf. Kalium berfungsi mengurangi volume darah akhirnya tekanan darah menurun. Tujuan dari penelitian ini adalah untuk mengkaji formulasi puding ambon kulit pisang dan ubi jalar ungu sebagai makanan selingan mengandung kalium. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap. Penetapan formulasi dalam penelitian ini dilakukan perbandingan kulit pisang ambon dan ubi jalar ungu yaitu 30:70, 40:60, 50:50, 60:40, 70:30, 80:20 dan setiap perlakuan diulang sebanyak 4 kali. Analisa yang dilakukan pada produk puding adalah tingkat sineresis, karakteristik organoleptik, kadar kalium, komposisi gizi, informasi nilai gizi, dan porsi pemberian. Hasil penelitian menunjukkan kandungan kalium tidak terdapat perbedaan yang signifikan (P>0,05). Perlakuan terbaik adalah 40% kulit pisang ambon dan 60% ubi jalar ungu dengan karakteristik kandungan kalium 113 mg, sineresis 3,25%, warna sangat ungu, rasa manis, aroma khas kulit pisang ambon lemah, dan tekstur lembut. 
The Production Of Bluder Substitute Made Of Psyllium Husk Flour As Fiber-Rich Food To Prevent Constipation Warsito, Heri; Choiri, Haniva Imanda; Iqbal, Muhammad; Putra, Dony Setiawan Hendyca
International Journal of Healthcare and Information Technology Vol. 3 No. 1 (2025): July
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/ijhitech.v3i1.4975

Abstract

Continuous constipation can cause several diseases such as hemorrhoids, colon cancer, diverticular disease. It is generally characterized by stool which becomes increasingly harder and larger. As a result, this causes lower frequency of defecation. Consuming highly fibrous food sources is one decent measure to address constipation. One ingredient high in fiber is psyllium husk. This study aims to determine the fiber content in bluder made of psyllium husk flour as a bread substitute to prevent constipation. It employed Completely Randomized Design (CRD) with 5 treatments (flour and psyllium husk flour), inter alia T1 (87.6% and 12.4%), T2 (86.4% and 13.6%), T3 (85.2% and 14.2%), T4 (84% and 16%), and T5 (82.2% and 17.2% flour), each of which was repeated 5 times. The results showed that T5 has the highest fiber content at 9.85 grams/60 grams. The addition of psyllium husk flour had a significant effect on fiber content and the physical properties of bluder, while the best treatment in this study was T3 (85.2% flour and 14.8% psyllium husk flour). One loaf of bluder weighing 65 grams provides energy content of 228 kcal, 9 grams of protein, 8 grams of fat, 30 grams of carbohydrates, and 4.8 grams of fiber.
KARAKTERISTIK ORGANOLEPTIK DAN CEMARAN YOGHURT SINBIOTIK UBI UNGU DAN SUSU SEGAR Fitriyah, Dina; Jannah, Miftahul; Ayu, Dessya Putri; Werdiharini, Agustina Endah; Warsito, Heri; Ratri, Putri Rahayu
Pasundan Food Technology Journal (PFTJ) Vol 12 No 2 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i2.29654

Abstract

Purple sweet potato synbiotic yogurt is a synbiotic drink that utilizes local food and is beneficial for health. The synbiotic purple sweet potato yoghurt is expected to enhance the functional value of yoghurt as a probiotic and increase the utilization value of purple sweet potatoes. Nevertheless, yoghurt with the addition of other food ingredients must still meet the standard quality requirements for yoghurt. The purpose of this study was to analyze the organoleptik and contamination of pathogen bacteria and heavy metal. This study used an experimental design with the development of 4 formulations with a ratio of fresh milk and purple sweet potato extract, namely 1: 4 (P1), 2: 3 (P2), 3: 2 (P3), 4: 1 (P4). Purple sweet potato synbiotic yogurt and fresh milk were subjected to organoleptic tests on 30 untrained panelists, microbiological contamination and heavy metal contamination. The results showed that on average panelists liked the P4 formula based on the characteristics of taste, aroma and texture, and liked the P3 formula based on the characteristics of color. Contamination test showed negative contamination of Salmonella, coliform, and L. monocytogenes and no contamination of Hg, Pb, Sn was detected. Cu contamination of 0.19 is still below the standard. The synbiotic yoghurt made from purple sweet potato and fresh milk was generally well accepted by the panelists, and contamination levels, it is complied with SNI standard.
Pencegahan Stunting di Kabupaten Jember Melalui Pelatihan Pembuatan “TOLE” Pentol Lele di Desa Kemuning Lor Putra, Dony Setiawan Hendyca; Roziqin, Mochammad Choirur; Rindiani, Rindiani; Warsito, Heri; Ananda, Nadiva Dwi; Amanda, Maharani; Subandi, Lintar Buana
SEJAGAT : Jurnal Pengabdian Masyarakat Vol. 1 No. 3 (2025): February
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/sejagat.v1i3.5770

Abstract

Stunting in Jember Regency is among the top five in East Java. Kemuning Lor Village is one of the villages that needs attention in stunting prevention. Knowledge about stunting prevention is very much needed by all layers of society. Regional potential also supports the success of stunting prevention. The majority of the residents' jobs there are as livestock farmers. This greatly supports the proposing team in implementing Sustainable Empowerment of representative Through Training in the Production and Digital Marketing of Pentol Lele as an Effort to Prevent the Increase of Stunting Cases in Jember Regency by providing socialization and training as well as direct practice in the processing of Pentol Lele. The purpose of this community service is to provide training in the production and digital marketing of Pentol Lele as an effort to prevent the increase in stunting cases in Jember Regency. The nutritional content of catfish is comparable to other fish, even though it is relatively cheaper. The results of this activity are: 1) Increased public knowledge about early stunting prevention; 2) Increased public knowledge about making catfish meatballs; 3) Increased public knowledge about marketing UMKM products through digital marketing training; 4) Enhanced public knowledge about how to manage P-IRT. This community empowerment activity is monitored and evaluated in stages to optimize stunting prevention and the sustainability of UMKM products, and to improve the economy of the Kemuning Lor Village.
10.25047 Formulasi Soft Cookies Berbasis Tepung Kacang Hijau dan Tepung Kacang Tanah Sebagai Makanan Selingan Sumber Protein pada Wanita Usia Subur: - Harumi, Rahmatika; Fitriyah, Dina; Oktafa, Huda; Warsito, Heri
Jurnal Kesehatan Vol 13 No 2 (2025): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-kes.v13i2.607

Abstract

Protein is a crucial nutrient necessary for the body to perform various vital functions support growth, repair tissues, and maintain reproductive health, especially for women of reproductive age. Adequate protein intake helps prevent chronic energy deficiency (CED) and stunting. This study aimed to develop soft cookies produced with mung bean flour and peanut flour as a protein-rich snack. The research applied a Completely Randomized Design (CRD) with five formulations of mung bean flour and peanut flour ratios: (90%:10%), (80%:20%), (70%:30%), (60%:40%), and (50%:50%). The analysis covered protein content, organoleptic properties (color, taste, aroma, texture), nutritional composition, and the best formulation. The best result was obtained from formulation P5, which contained 6,28% moisture, 1.49% ash, 14,77 g protein, 23,28 g fat, 54,19 g carbohydrates, and 486 kcal per ,00 grams. This formulation was preferred by panelists due to its brown color, sweet taste, neutral mung bean aroma, and soft texture. A 60 g serving provides 294 kcal, 9 g protein, 13.96 g fat, and 33 g carbohydrates. These soft cookies have the potential to be a nutritious, affordable, plant-based protein snack that supports the prevention of CED and stunting.  Keywords: Soft cookies, snack, mung bean flour, peanut flour, CED
Co-Authors Amanda, Maharani Ananda, Nadiva Dwi Ayu, Dessya Putri Choiri, Haniva Imanda Dahlia Indah Amareta, Dahlia Indah Datik Lestari Dhamayanthi, Wenny DINA FITRIYAH Eko Sulistyono Harumi, Rahmatika Hikmah, Faiqatul Miftahul Jannah Muhammad Iqbal Oktafa, Huda Pristiwaningsih, Estin Roso Putra, Dony Setiawan Hendyca Ratri, Putri Rahayu Rindiani, Rindiani Rosiana, Nita Maria Roziqin, Mochammad Choirur Sari, Sintiya Subandi, Lintar Buana Werdiharini, Agustina Endah Yossi Wibisono Yulianti, Adhiningsih