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All Journal Jurnal Bahan Alam Terbarukan Jurnal Rekayasa Bahan Alam dan Energi Berkelanjutan BERDIKARI : Jurnal Inovasi dan Penerapan Ipteks Conference on Innovation and Application of Science and Technology (CIASTECH) Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Al-Khidmat : Jurnal Ilmiah Pengabdian Kepada Masyarakat SPEKTA (Jurnal Pengabdian Kepada Masyarakat : Teknologi dan Aplikasi) Jurnal Gastronomi Indonesia
Budiarti, Gita Indah
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PENERAPAN TEKNOLOGI TOKO ONLINE UNTUK PEMASARAN PRODUK BAGI IBU-IBU AISYIYAH GUNUNG KIDUL Azhari, Ahmad; Budiarti, Gita Indah; Mardhia, Murein Miksa
Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Vol 3, No 3 (2019)
Publisher : Universitas Ahmad Dahlan, Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (187.361 KB) | DOI: 10.12928/jp.v3i3.1229

Abstract

Marketing and promotion are the most important things for product sales. Aisyiyah Gunung Kidul mothers (partners) have products, one of which is snacks from the mokaf. There needs to be innovation in marketing to increase partner sales. This activity aims to create an online shop for partners and then train partners to use it. The method used is training and evaluation. The results of this activity partners are able to use the website and application well. Partners who can upload their products by 63%. Partners are very enthusiastic about this training, and hope that there will be a follow-up to this activity.
PEMANFAATAN TEPUNG LABU KUNING MODIFIKASI HYDROGEN RICH WATER KEPADA MASYARAKAT Budiarti, Gita Indah; Wulandari, Ayu; Mutmaina, Siti
SPEKTA (Jurnal Pengabdian Kepada Masyarakat : Teknologi dan Aplikasi) Vol 1, No 1 (2020)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/spekta.v1i1.2646

Abstract

Pumpkin flour is one alternative wheat substitute flour that has an advantage in terms of nutritional value, other than that the pumpkin fruit in Indonesia is quite abundant so it is potential to be used as food as well as subtituen wheat flour. The purpose of this research is to know the effect of treatment by soaking the pumpkin using hydrogen rich water to the physicochemical characteristics of starch as well as the texture, aroma and taste of processed pumpkin flour cake. The method done is to immersion using hydrogen rich water pH 5 and 9 for 1, 2, 3, 4 and 5 hours and then dried using a microwave and mashed with a blender then sifted using screening. Analysis conducted  favorite test. The results showed that in the processed cakes shows the texture, aroma and distinctive flavor of the yellow pumpkin. Pumpkin flour is good to be used as a mixture of wheat flour in the manufacturing of various food processed such as wet cakes and biscuits.
Pengembangan Pangan Lokal Melalui Modifikasi Tepung Budiarti, Gita Indah; Mardhia, Murein Miksa; Azhari, Ahmad
Berdikari: Jurnal Inovasi dan Penerapan Ipteks Vol 7, No 2 (2019): August
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/bdr.7261

Abstract

People with diabetes mellitus in Gunungkidul are increasing in number. This is caused by excessive consumption of flour-based foods. Communities need to be introduced to alternative food substitutes for flour such as cassava. Besides being able to reduce flour consumption in the community, training and education about non-flour snacks can also increase the income of less productive housewives. The purpose of this activity is to provide education about the dangers of consuming foods containing excessive flour and to train in making flour and food from non-wheat alternative ingredients to ladies of Aisyiyah members in ladies Gunungkidul area. The series of service activities was carry out in the form of counseling on food security and healthy food. The second activity was in the form of training in making flour substitute flour and non-flour processed foods. The evaluation phase was in the form of filling out questionnaires by participants. The results of this activisay are processed foods made from non-modified flour and improved knowledge and skills of the participants
Active Charcoal from Palm Kernel Shells as a Catalyst in The Production of Biodiesel Astuti, Erna; Mufrodi, Zahrul; Budiarti, Gita Indah; Dewi, Ayu Citra; Husna, Mar'atul
Jurnal Bahan Alam Terbarukan Vol 9, No 2 (2020): December 2020 [Nationally Accredited - Sinta 2]
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jbat.v9i02.21991

Abstract

Palm kernel shells are one of the main wastes for processing of palm oil. Palm kernel shells are waste that can be used as a catalyst in the biodiesel production. Besides many natural ingredients, the price of catalyst prepared from these materials is also relatively cheap compared to other catalysts, make the biodiesel production more sustainable, and environmentally friendly. This study aims to make activated carbon from palm shell through the process of carbonization and chemical activation. The carbonization process was carried out at 550oC for 3 hours until charcoal was formed. While the activation process was carried out using ZnCl2 activators with concentrations of 0.1 M, 0.25 M, 0.5 M and 1 M which were activated for 4 hours at 90oC.  Based on the results of the FTIR analysis the presence of O-H and C-O bonds indicates that the carbon produced from the palm kernel shell tends to be polar (volatile). Thus the charcoal produced can be used as catalyst in the biodiesel production. For the SEM test results, it can be seen morphologically that more pore crystals are added and are still brittle at a ZnCl2 concentration of 0.1 M. Based on FTIR and SEM analysis, the best activated charcoal was activated charcoal with a concentration of 0.25 M ZnCl2.
PENDAMPINGAN PENGEMASAN PRODUK DI BANK SAMPAH LINTAS WINONGO, KECAMATAN JETIS, KOTA YOGYAKARTA Linarti, Utaminingsih; Astuti, Amalia Yuli; Budiarti, Gita Indah
Conference on Innovation and Application of Science and Technology (CIASTECH) CIASTECH 2021 "Kesiapan Indonesia Dalam Menghadapi Krisis Energi Global"
Publisher : Universitas Widyagama Malang

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

Abstract

Minyak jelantah adalah salah satu jenis sampah yang dapat dimanfaatkan kembali. Pemanfaatan minyak jelantah dapat dilakukan dengan mengolahnya menjadi produk sabun organik bentuk marble. Program pengabdian kepada masyarakat dilaksanakan pada mitra Bank Sampah (BS) Lintas Winongo di mana para anggota dilatih serta didampingi untuk membuat olahan sabun organik bentuk marble. Selain itu diberikan pula pendampingan untuk pengemasan produknya. Produk yang sudah dihasilkan perlu ditunjang dengan kemasan yang menarik dan juga sesuai dengan produk yang dihasilkan. Saat ini, sebesar 94% anggota bank sampah belum memiliki pengetahuan tentang kemasan produk. Selain kemasan produk permasalahan lain adalah bank sampah lintas winongo belum memiliki logo yang merupakan identitas resmi bank sampah. Sehingga memudahkan proses branding atau promosi bank sampah lintas winongo. Tujuan kegiatan ini adalah dapat memberikan pengetahuan tentang kemasan hingga penampingan tentang proses pengemasan produk organik bentuk marble sehingga dapat dijual ke pasar lebih menarik dan juga pembuatan logo BS Lintas Winongo. 
Karakteristik Tepung Kulit Pisang Modifikasi Menggunakan Hydrogen Rich Water budiarti, Gita Indah; Sulistiawati, Endah; Septiani, Nona; Septianindi, Windi
Jurnal Rekayasa Bahan Alam dan Energi Berkelanjutan Vol. 5 No. 1 (2021)
Publisher : Fakultas Teknik, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.rbaet.2021.005.01.05

Abstract

Banana peels are rich in fiber and antioxidants that are good for health. Banana peels can be used as flour. However, banana peel flour does not expand as well as flour. Starch modification is needed to improve the physicochemical properties of banana peel flour. Starch modification using Hydrogen Rich Water (HRW) is safer and cheaper than other methods. The novelty of this study is that there are no studies using HRW to modify banana peel flour. The purpose of this study was to determine the physical characteristics, reducing sugar content and protein content of HRW modified banana peel flour according to the standard SNI flour 3751: 2009. The main ingredients used are banana peels and HRW. Experiments were carried out by immersing banana peels in HRW for 15.30,45,60,75 minutes and pH (5 and 9). The results obtained were no changes in the physical characteristics of modified banana peel flour. The best results of sugar and protein content were obtained at pH 5. The best reducing sugar content at 60 minutes immersion was 2.1575%. The best protein content was obtained at 15 minutes immersion of 4.2152%.
Formulasi Dan Uji Sensori Otak-Otak Cumi Dengan Variasi Penambahan Tepung Eucheuma Spinosum Dan Tepung Tapioka Triyastuti, Meilya Suzan; Ondang, Hetty Magrittha Paulin; Shitophyta, Lukhi Mulia; Budiarti, Gita Indah; Dewi, Luthfi Kurnia
JURNAL GASTRONOMI INDONESIA Vol 12 No 2 (2024): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v12i2.1247

Abstract

"Otak-otak" is a diversification of fishery products that use fishery commodity raw materials. "Otak-otak" made of squid with using tapioca flour and Eucheuma Spinosum seaweed flour. This research aimed to determine the concentration formulation of Eucheuma Spinosum seaweed flour and tapioca flour in "otak-otak". The test analysis in this research is sensory testing and statistical analysis. The results showed that the appearance and texture aspects of Eucheuma Spinosum flour were very popular with the panelists with an appearance value of 8.19 and a texture value of 8.35. Based on the results of statistical tests, significantly different results were obtained (p<0.05) in the aspects of appearance and texture. Therefore, the appearance and texture aspects of using tapioca flour and Eucheuma Spinosum seaweed flour in squid brains in this study affect consumer acceptance because they have a whiter color without slime and have a chewy, compact, and dense texture.
Peningkatan Kompetensi Dalam Diversifikasi Produk Dimsan (Dimsum Ikan) Dan Penyuluhan Keselamatan Dan Kesehatan Kerja (K3) Bagi Ibu-Ibu Pca Jumantono, Karanganyar Triyastuti, Meilya Suzan; Wijaya, Novie; Shitophyta, Lukhi Mulia; Budiarti, Gita Indah; Mardhia, Murein Miksa
Al-Khidmat : Jurnal Ilmiah Pengabdian Kepada masyarakat Vol. 8 No. 1 (2025): Jurnal Al-Khidmat : Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Pusat Pengabdian kepada Masyarakat LP2M UIN Sunan Gunung Djati Bandung

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Abstract

Abstrak Ikan merupakan sumber protein hewani yang baik bagi kesehatan. Ikan lele merupakan komoditas perikanan air tawar yang menghasilkan produksi ikan yang melimpah di Karanganyar. Namun, angka konsumsi ikan di Kabupaten Karanganyar masih minim, diversifikasi olahan ikan lele yang masih minim serta masih rendahnya pemahaman bahaya kebocoran Gas LPG saat mengolah produk perikanan. Berdasarkan hal tersebut, tim pengabdian masyarakat memberikan program kepada mitra yaitu pelatihan diversifikasi olahan produk perikanan sebagai upaya menghasilkan produk perikanan dan peningkatan angka konsumsi ikan serta penyuluhan Keselamatan dan Kesehatan Kerja (K3) dalam menangani kebakaran sklala rumah tangga akibat kebocoran gas LPG. Hasil evaluasi program pengabdian menunjukkan peningkatan pemahaman dan ketrampilan mitra dalam pelatihan diversifikasi olahan produk perikanan dan peningkatan pemahaman dalam penerapan system K3 saat mengalami kebakaran akibat kebocoran gas LPG. Kata Kunci: diversifikasi, ikan lele, kebocoran gas.   Abstract Fish is a source of animal protein that is good for health. Catfish is a freshwater fishery commodity that produces abundant fish in Karanganyar. However, the consumption rate of fish in Karanganyar Regency is minimal, the diversification of processed catfish is minimal, and there is still a low understanding of the dangers of LPG Gas leakage when processing fishery products. Based on this, the community service team provided a program to partners, namely training on diversification of processed fishery products as an effort to produce fishery products and increase fish consumption rates, and counseling on Occupational Safety and Health (K3) in handling household-scale fires due to LPG gas leaks. The evaluation results of the community service program showed an increase in partners' understanding and skills in training on diversification of processed fishery products and an increase in knowledge in the implementation of the K3 system when experiencing a fire due to an LPG gas leak. Keywords: diversification, catfish, gas leak.  
Co-Authors Ahmad Azhari Amalia Yuli Astuti Ayu Citra Dewi Ayu Wulandari Endah Sulistiawati Erna Astuti Husna, Mar'atul Lukhi Mulia Shitophyta Luthfi Kurnia Dewi, Luthfi Kurnia Meilya Suzan Triyastuti, Meilya Suzan Murein Miksa Mardhia Mutmaina, Siti Novie Wijaya Ondang, Hetty Magrittha Paulin Septiani, Nona Septianindi, Windi Utaminingsih Linarti, Utaminingsih Zahrul Mufrodi, Zahrul