Article Per Year (5 Year)
p-Index From 2020 - 2025
1.037
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Agro-Industri Jurnal Agriovet Jurnal PADAMU NEGERI (Pengabdian pada Masyarakat Bidang Eksakta) Jurnal Dehasen Mengabdi Jurnal Penelitian dan Pengabdian Masyarakat
Nur'aini, Hesti
Unknown Affiliation
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Nursing Physics Public Health Social Sciences Transportation Other

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
KARAKTERISTIK MUTU SNACK BAR TINGGI PROTEIN BERBASIS TEPUNG JAGUNG DAN BIJI KETAPANG Febrianza, Herry; Widawati, Lina; Nur'aini, Hesti
Jurnal Agriovet Vol. 6 No. 2 (2024): JURNAL AGRIOVET
Publisher : LPPM UNIVERSITAS KAHURIPAN KEDIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51158/agriovet.v6i2.1092

Abstract

Corn and ketapang seeds can be processed into snack bar because they are high in carbohydrates and contain protein and fiber. This research aims to analyze the physical, chemical, organoleptic properties, best formulation of snack bars based on corn flour and ketapang seeds. In this study, there were 6 variations in the ratio of raw material composition treatments, namely wheat flour: corn flour (0:50; 25:25; 50:0) and the addition of ketapang seeds (25, 50). The research results show that the average yield for snack bars is between 64.29% and 73.81%. The highest average snack bar texture was in the composition treatment of wheat flour: corn flour: ketapang seeds 0:50:25, namely 3.34 mm. The lowest average water content of snack bars was in the composition treatment of wheat flour: corn flour: ketapang seeds 25:25:25, namely 18.78%. The highest average protein content of snack bars in the treatment composition of wheat flour: corn flour: ketapang seeds 0:50:50 was 9.28%. The best formulation of snack bar based on organoleptic parameters is the treatment of the composition of wheat flour: corn flour: ketapang seeds 0:50:50 with a color value of 3.65 (like), taste 3.65 (like), aroma 3.80 (like, and texture 3.95 (like).
Teknologi Pengolahan Brownis Kopi “Gluten Free” Instan Di SMK Dangau Datuk Kota Bengkulu Nur'aini, Hesti; Andriani, Evi; Prasetya, Andwini; Mujiono, Mujiono; Handono, Wahyu
Jurnal PADAMU NEGERI (Pengabdian pada Masyarakat Bidang Eksakta) Vol. 2 No. 2 (2021)
Publisher : Perkumpulan Dosen Muda (PDM) Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3227.95 KB) | DOI: 10.37638/padamunegeri.v2i2.370

Abstract

Perkembangan pesat industri makanan membuat konsumen memiliki banyak pilihan produk. Bagi pelaku bisnis, hal tersebut menjadi sebuah ancaman dan tantangan.. Pelaku bisnis harus mampu bersaing terutama dalam menawarkan produk sejenis. Salah satu cara untuk memuaskan keinginan konsumen adalah pelaku bisnis harus mempunyai inovasi, meningkatkan mutu produk dan mutu pelayanan yang diberikan. Tepung Brownis Kopi Instan dan Brownis Kopi “Gluten Free” Instan adalah salah satu usaha yang bergerak di bidang industri makanan. Pemanfaatan bubuk kopi dalam pembuatan brownies dimaksudkan untuk menambah varian cita rasa brownies. Hasil observasi awal oleh tim menunjukkan bahwa di SMK Dangau Datuk Bengkulu ada bidang Pengolahan Kopi menjadi kopi bubuk. Namun, kemajuan usaha pemasaran kopi bubuk di SMK Dangau Datuk relatif kurang berkembang. Hal ini disebabkan beberapa faktor antara lain kurangnya minat konsumen terhadap produk kopi bubuk yang mulai terkalahkan oleh produk-produk merek dagang lain yang lebih modern dari segi varian rasa dan kemasan. Melihat permasalahan tersebut, tim pengabdi tertarik untuk membantu menambah bentuk pengolahan kopi menjadi sesuatu yang berbeda. Salah satu olahan kue yang juga menggunakan kopi dalam proses pembuatannya adalah Tepung Brownis Kopi Instan dan Brownis Kopi “Gluten Free” Instan.
ANALISIS KEAMANAN PANGAN DAN DETEKSI BAHAN PENGAWET PADA JAJANAN SISWA DI SMKN 4 KOTA BENGKULU Nur'aini, Hesti; Yumiati, Yossie; Elita, Since Sovia; Horizon, Thomas; Putra, Kikin Hajia
Jurnal Dehasen Mengabdi Vol 1 No 1 (2022): Maret-Agustus
Publisher : Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (982.429 KB) | DOI: 10.37676/jdm.v1i1.2067

Abstract

School-age children are future assets that require full attention from parents and the government, especially in fulfilling their nutritional intake. They need a balanced nutritional intake to get the needs of their physical and biological development. As one of the schools located in the middle of the city, students at SMKN 4 Bengkulu City have very high potential in consuming snacks that are circulated both in the school environment and outside the school. This community service activity is carried out with the aim of providing education to students of SMKN 4 Bengkulu City, about choosing food products or snacks that are safe for consumption, and how to detect preservatives contained in food in a simple way. The activity begins with socialization and counseling on the importance of healthy food consumption for adolescents, followed by the practice of analyzing the detection of preservatives in food products. The results of the activity showed that socializing the importance of consuming healthy and nutritious food products could increase the knowledge, concern and understanding of students at SMKN 4 Bengkulu City, so that they could be more selective in choosing the snacks they consumed. Furthermore, the students of SMKN 4 Bengkulu City were able to analyze the detection of preservatives with a simple method, so as to avoid the consumption of harmful foods, with the result that no samples of snack products containing borax or formalin were found.
Aplikasi Teknologi Pengolahan dan Pengemasan Teh Jeruju di Desa Bintunan Kecamatan Batik Nau Kabupaten Bengkulu Utara Andari, Mayang; Wati, Fesy Hendria; Boy, Dias; Nur'aini, Hesti; Afriani, Ririn
Jurnal Penelitian dan Pengabdian Masyarakat Vol. 2 No. 1 (2024): February 2024
Publisher : Yayasan Pondok Pesantren Sunan Bonang Tuban

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61231/jp2m.v2i1.203

Abstract

The aim of this community service activity is to provide knowledge to the community concentrated on PKK women regarding knowledge and technology in the field of processing and packaging technology with the hope of providing inspiration for the community to run their own businesses and increase household income. The approach method used by the proposer and partners is to determine a vision and mission that can be a solution to partner problems, including through socialization by synergizing activities based on the use of existing resources. Partners in this activity are PKK women from Bintunan Village, Batiknau District, North Bengkulu Regency. So far, jeruju leaves are often found around the environment and have not been utilized optimally. Product marketing is carried out using social media assisted by assistance. The results of receiving the benefits of this service can also be seen from the enthusiasm of the socialization participants and village officials in receiving information and applying processing, packaging and labeling technology.
Identification of Cookies Quality Based on Banana Flour (Musa acuminata Colla) and “Selengek” Fish Flour (Anodontostoma chacunda) Nur'aini, Hesti; Febrian Sutata; Widawati, Lina
Jurnal Teknologi Agro-Industri Vol. 12 No. 2 (2025): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v12i2.237

Abstract

“Jantan” banana (Musa acuminata Colla) and “selengek” fish (Anodontostoma chacunda) have high nutritional value, so they have the potential to be used as additional ingredients in cookie processing. This study aimed to analyse the quality characteristics of banana flour and selengek fish flour-based cookies. The research design used was factorial with variations in the composition of male banana flour and “selengek” fish flour, namely 75: 25, 80 : 20, 85 : 15, 90 : 10, 95 : 5, and 100 : 0. Chemical analysis (moisture content, protein content, and fibre content) and organoleptic test (colour, taste, aroma, and texture) were conducted on the cookies produced. Processing of cookies with the addition of male banana flour and selengek fish flour produced cookies with yields between 40.58% to 41.20%, moisture content between 6.11% to 8.58%, protein content 4.23% to 5.69%, and fibre content 5.00% to 6.19%. Sensory test analysis showed that panelists' hedonic level for banana flour and “selengek” fishmeal cookies ranged from 3.35 to 2.40 for colour parameters, 2.40 to 3.70 for taste parameters, 2.90 to 4.04 for texture and 2.40 to 3.35 for aroma parameters.
Co-Authors Afriani, Ririn Andari, Mayang Andwini Prasetya, Andwini Boy, Dias Elita, Since Sovia Evi andriani, Evi Febrian Sutata Febrianza, Herry Horizon, Thomas Lina Widawati Mujiono Mujiono Putra, Kikin Hajia Wahyu Handono, Wahyu Wati, Fesy Hendria Yossie Yumiati