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All Journal Jurnal Pengabdian kepada Masyarakat Nusantara Pro-Stek SAGA: Journal of Technology and Information Systems Salus Publica Journal of Farming and Agriculture
Kurnia Hartati, Fadjar
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Strengthening Community Capacity To Face Drought With Rainwater Harvesting Technology Kurnia Hartati, Fadjar; Sucahyo, Bambang Sigit; Putra, Angga Pratama
Salus Publica: Journal of Community Service Vol. 1 No. 3 (2023): December 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/saluspublica.v1i3.224

Abstract

Kalanganyar Village is a village located at the easternmost tip of Sidoarjo Regency, East Java. This village makes a major contribution to the field of aquaculture and processing. However, in the rainy season, this village experiences inundations and even floods in some areas, and during the dry season experiences drought or difficulty getting clean water. Based on this, this Community Service activity aims to help provide solutions by applying Rainwater Harvesting technology. The method used in this activity begins with permits in related agencies, then planning, counseling, practice making rainwater harvesting installations, and evaluations are carried out. With this activity, the Kalanganyar Village Community can make RHT installations independently after this activity, there are no inundations and floods in the rainy season, in the dry season clean water needs are still met, and the Kalanganyar Village community has been able to increase their capacity in dealing with drought to prevent non-natural disasters
Chemical And Organoleptic Quality Of Suction Pudding With Variations In The Type And Concentration Of Carrot Extract (Daucus carota L.) L Listiana; Kurnia Hartati, Fadjar; Bambang Sigit
SAGA: Journal of Technology and Information System Vol. 1 No. 4 (2023): November 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/saga.v1i4.234

Abstract

Carrots are one type of vegetable that is rich in vitamin A. In order to increase carrot consumption, it is necessary to diversify carrot-based preparations, among others, by adding carrots to the pudding suction. This study aims to determine the effect of the interaction of the type and concentration of wotel extract on the chemical and organoleptic quality of lipo pudding as functional food. The research method used is experimental laboratory with Complete Random Design (RAL) research design which is arranged factorially with 2 (two) factors. The first factor is the type of carrot extract, namely boiled carrot extract and fresh carrot extract. The second factor is the difference in carrot extract concentration, which is 7%, 10% and 13% carrot extract. Each treatment factor was repeated 3 (three) times resulting in 18 trials. Observational variables include β-carotene tests, crude fiber tests, reduction sugar tests, and organoleptic tests. Based on the results of the study showed that the interaction between different types and carrot extracts had no real effect on β-carotene levels, crude fiber levels, sugar reduction levels. The best treatment in this study was the F2B treatment, namely suction pudding with the addition of fresh carrot extract with a concentration of 10% with the highest Yield Value (NH) of 0.87. The criteria for the parameters of the study were β-carotene content = 983.0 ppm, crude fiber content = 2.1%, reduced sugar content = 14.37%, color = 5.05 (somewhat like), taste = 5.07 (somewhat like), aroma = 4.67 (somewhat like), and chewiness = 4.71 (somewhat like).
Different Concentrations Of Cassava Flour (Manihot utilisima) And Wheat Flour On The Physicochemistry And Organoleptic Quality Of High-Fiber Steamed Brownies Kurnia Hartati, Fadjar; Gabriel Susanto, Nikolaus
Demeter: Journal of Farming and Agriculture Vol. 2 No. 1 (2024): March 2024
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v2i1.279

Abstract

At present, the level of public consumption of wheat flour is increasing but the production of wheat in Indonesia is very minimal so Indonesia still expects imports from several countries. Meanwhile, the use of low-fiber wheat flour can increase peoples consumption in excess, so it can increase excess calorie levels in the body which can trigger obesity. Therefore, it necessary to substitute local-based flour such as cassava flour to reduce wheat flour consumption and increase fiber content in the resulting product. This study aims to determine the effect of different concentrations of wheat flour and cassava flour and determine the right concentration on the chemical and organoleptic quality of steamed brownies as high fiber food. The research method used a a research design using a 1-factor Completely Randomized Design (CRD) with 4 treatments and 3 replications. Chemical quality analysis on steamed brownies, namely water content, crude fiber content, and calories. The organoleptic test is color, aroma, taste, and tenderness. The results showed that between different proportions of wheat flour and cassava flour had a significant effect on crude fiber content and very significant effect on calorie content. Based on the determination of all research parameters, it shows that formulation 3 with 60 grams wheat flour and 40 grams cassava flour is the best treatment with a result value (NH) 0.692 with parameter criteria in the form crude fiber content 22.9%, calorie content 6.74 cal, moisture content 19.04%, tenderness 3.68 (like), color 3.96 (like), taste 3.78 (like), and aroma 3.89 (like).
Physicochemical And Organoleptic Quality Testing Of Millet Microgreen Juice (Panicum Miliaceum L.) On Different Milet Types And Plant Age Kurnia Praise Sustainable, Indah; Kurnia Hartati, Fadjar; Andika Prayudanti, Adhania; Hariyani, Nunuk
Demeter: Journal of Farming and Agriculture Vol. 2 No. 1 (2024): March 2024
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v2i1.283

Abstract

This research has taken place using experimental laboratory methods of quantitative analysis. The variables used include varieties consisting of yellow millet and red millet, and plant life ranging from 6 days, 9 days, 12 days, and 15 days. The data obtained was analyzed based on parametric statistics using ANSIRA, using statistical product and service solution (SPSS) with version 24 and determining best treatment using effectiveness tests and determining antioxidant levels of best treatment. Different types and ages of plants have very real effects on reduced sugars, phenols, vitamin C, flavonoids and total soluble solids. Significant treatment between different plant types and ages resulted in a 6-day-old ryellow millet (MG1) being the best treatment with a result value (NH) of 0.73 with the parameter criterion reduction sugar level of 1.48%, total phenol content of 27.26 mg GAE/100mg, vitamin C 2.05 mg/100 mg, total flavonoid content of 4.98 mg QE/100 Mg, TPT 11.36 mg/L, color 4.81 (neutral), flavor 5.16 (few likes) and aroma 5.4 (few likes).
Variations In Gelatin And Pure Concentrations Of Cilembu Sweet Potato (Ipomoea batatas 'Cilembu') On The Chemical And Organoleptic Qualities Of Panna Cotta Kurnia Hartati, Fadjar; Christian Theodorus, Fransiskus; Handarini, Kejora
Demeter: Journal of Farming and Agriculture Vol. 2 No. 2 (2024): July 2024
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v2i2.308

Abstract

Dessert that is currenlty a favorite dish in Indonesia is panna cotta. Panna cotta has a taste that tends to be sweet. chewy and soft texture. Panna cotta it means “cooked cream”. The basic ingedients for making panna cotta are cream mixed with sugar, gelatin and flavorings. Modifications can be made to Panna Cotta products by using additional Cilembu sweet potato puree. The aim of this research was to determine the effect of varying concentrations of gelatin and Cilembu sweet potato puree (Ipomoea batatas 'Cilembu') on the chemical and organoleptic quality of panna cotta. Another objective is to determine the right concentration of gelatin and cilembu sweet potato puree so that the best chemical and organoleptic quality of panna cotta is obtained. The research method that used in this research is a laboratory experimental quantitative method. The experimental design used in this research was a completely randomized design (CRD) which consisted of 1 factor, which was a combination of gelatin concentration treatment and Cilembu sweet potato puree consisting of 4 levels, namely: P2 = Gelatin 6g and Cilembu sweet potato puree 40g; P3 = Gelatin 6g and Cilembu Sweet Potato Puree 50g; P4 = Gelatin 7g and Cilembu Sweet Potato Puree 40g; P5 = Gelatin g and Cilembu Sweet Potato Puree 50g. Each treatment was repeated 4 times. The quality parameters observed were TPA, beta-carotene content and organoleptics which included colour, softness and taste
Effectiveness of White Galangal Extract (Alpinia galanga W.) AS a Reducer on Formalin of Milkfish Fillets (Chanos chanos F.) Ariyawati, Shela; Kurnia Hartati, Fadjar; Susilo, Achmadi; Sigit Sucahyo, Bambang; Hariyani, Nunuk
Demeter: Journal of Farming and Agriculture Vol. 2 No. 2 (2024): July 2024
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v2i2.323

Abstract

This study aims to determine the effectiveness of white galangal extract (Alpinia galanga W.) as a reducer of formalin levels in milkfish fillets (Chanos chanos F.) with concentrations of 20%, 25%, 30% and soaking times of 30 minutes, 60 minutes. This study uses an experimental method. Data were analyzed using parametric statistics using Analysis of Variant (ANOVA) using Statistic Product and Service Solution (SPSS) version 24. Different concentrations and soaking times of white galangal extract (Alpinia galanga W.) had a very significant effect on reducing formalin levels, increasing protein levels and organoleptic properties of milkfish fillets. Based on the results of the study, L3P2 treatment with a concentration of 30% and a soaking time of 60 minutes was the best treatment in reducing formalin levels with a reduction efficiency of 63,42%, while the protein content of milkfish fillets increased by 17,85%. Organoleptic test results of the appearance of the best milkfish fillets in the L1P1 treatment amounted to 7,72, the best aroma in the L2P1 treatment amounted to 7,56 and the best texture in the L1P1 treatment amounted to 7,56.
Effectiveness of Aloe Vera Extract in Reducing Formalin Levels in Catfish Fillets (Pangasius sp.) Setiawati, Risa Fuji; Kurnia Hartati, Fadjar; Susilo, Achmadi; Hariyani, Nunuk; Rahmiati, Retnani
Demeter: Journal of Farming and Agriculture Vol. 2 No. 2 (2024): July 2024
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v2i2.324

Abstract

This study used a quantitative experimental laboratory method with a research design. Completely Randomized Design (CRD) with treatments K0B0, K1B1, K1B2, K1B3, K2B1, K2B2 and K2B3. The research variables include chemical quality tests, namely formalin levels, protein levels and organoleptic tests (appearance, aroma and texture) with 3 replications in each treatment using 25 panelists. The purpose of this study was to determine which treatment can reduce formalin content, maintain protein levels and organoleptic values ​​of catfish fillets. The treatment that can reduce the highest formalin levels and increase the highest protein levels is the K2B3 treatment with a percentage decrease in formalin levels of 82,339% and an increase in protein levels with a percentage increase of 48.128%. Based on the results of the organoleptic test, the best appearance was produced in treatments K1B1 and K2B1 with a median of 7 which means the color is specific to the type and less bright. The best aroma was produced by treatments K1B1, K1B2, K2B1 and K2B2 with a median of 5 which means musty and slightly rancid. The best texture was produced by treatments K1B1 and K2B2 with a median of 7 which means dense, less compact and less elastic
CHEMICAL AND ORGANOLEPTIC QUALITY CHARACTERISTIC OF SNACK BARS WITH THE ADDITION CONCENTRATION OF SOYBEAN PULP (Glycine max L.) AND MARGARINE Yudo, Wandoko Sungkowo; Kurnia Hartati, Fadjar; Handarini, Kejora
Pro-STek Vol 6, No 2 (2024): December
Publisher : Fakultas Sains Terapan Universitas Suryakancana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35194/prs.v6i2.4244

Abstract

Snack bar is a ready-to-eat product in the form of  bar that contains good nutrients for the body which if viewed functionally can be used as emergency food consumption. Soybean pulp (Glycine max L.) contains high nutrients that are 28.36% protein, 7.6% crude fiber, and 5.52% fat. Margarine can be used to make processed products tender. The purpose of this study was to determine the effect and what is the concentration of the addition soybean pulp flour and margarine that produces the best chemical and organoleptic quality of snack bars. This research method uses laboratory experimental methods and Complete Randomized Design (RAL) research design with the addition of soybean pulp concentration (20%, 30%, 40%, 50%) and margarine (40%, 30%, 20%, 10%). Based on the results of fingerprint analysis (ANSIRA) using statistical product and service solution (SPSS), the addition of different concentrations of soybean pulp flour and margarine has a significant effect on the water content and protein content of snack bars, has a very real effect on fat content, fiber content, taste, color, and tenderness of snack bars, and there is no real effect on the aroma of snack bars. The determination the best results using the effectiveness test showed that snack bar treatment (T2M2) was the best treatment with  yield value (NH) of 0.61% with parameter criteria were protein content of 17.43%, crude fiber content of 4.37%, fat content of 30.83%, crude fiber content of 4.37%, taste 4.1 (like), tenderness 4 (like), color 4 (like), and smell 4 (like).
Pelatihan Mitigasi Bencana Banjir Di SDN Taman Kabupaten Sidoarjo Jawa Timur Faridatunisa Wijayanti, Regita; Pratama Putra, Angga; Kurnia Hartati, Fadjar; Muhajir, Muhajir; Budiyanto, Didik
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 5 No. 1 (2024): Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN)
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v5i1.2866

Abstract

Pelayanan kepada masyarakat di institusi pendidikan merupakan aktivitas yang melibatkan anggota akademis dalam menerapkan dan mempromosikan pengetahuan, ilmu, dan teknologi guna meningkatkan kesejahteraan umum serta mengembangkan wawasan bangsa, sebagaimana diamanatkan oleh Undang-Undang Nomor 12 Tahun 2012 tentang Pendidikan Tinggi. Di lingkungan Universitas Dr. Soetomo, sesuai dengan Statuta Universitas Dr. Soetomo Tahun 2019, Pengabdian Masyarakat didefinisikan sebagai kegiatan yang melibatkan dosen dan mahasiswa dalam mengaplikasikan ilmu pengetahuan dan teknologi untuk meningkatkan kesejahteraan masyarakat dan memajukan pengetahuan bangsa. Pengabdian kepada masyarakat ini khususnya ditujukan kepada siswa-siswi di SDN 2 Taman, dengan fokus pada upaya membangun sekolah yang tangguh terhadap bencana banjir. Pelatihan mitigasi bencana banjir di SDN Taman, kecamatan Taman, kabupaten Sidoarjo, bertujuan untuk memberikan dorongan kepada siswa agar lebih menyadari pentingnya lingkungan sekitar dalam mengurangi risiko bencana alam, khususnya banjir. Dengan menyelenggarakan pelatihan ini, diharapkan siswa dapat memahami dan menerapkan upaya antisipasi serta langkah-langkah pencegahan sebelum dan setelah banjir melalui permainan dan penyampaian materi yang disajikan dengan cara yang sederhana dan menyenangkan. Kegiatan Pelatihan mitigasi bencana banjir di SDN Taman, kecamatan Taman, kabupaten Sidoarjo ini diharapkan dapat menciptakan efek positif, seperti meningkatnya semangat calon generasi penerus yang peduli terhadap lingkungan sekitar. Melalui optimalisasi pemanfaatan dan pengolahan limbah di sekitar mereka, diharapkan dapat terwujud lingkungan yang hijau, bersih, dan sehat untuk menciptakan masa depan bumi yang lebih baik.
Analysis of Escherichia coli and Total Plate Count of Red Guava Fruit Juice (Psidium guajava L.) Sold in Keboansikep Gedangan Subdistrict Sidoarjo Hafis Reonanda; Kurnia Hartati, Fadjar; Nunuk Hariyani; Bambang Sigit S.
Demeter: Journal of Farming and Agriculture Vol. 1 No. 2 (2023): November 2023
Publisher : CV. Media Digital Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58905/demeter.v1i2.205

Abstract

Red guava can be processed into a juice drink, but it does not rule out the possibility that fruit juice contains disease-causing microorganisms. This study aims to determine the number of Escherichia coli and TPC/Total Plate Count bacteria in red guava fruit juice sold in the Keboansikep, Gedangan, Sidoarjo. The method used is descriptive using a survey technique with a cross-sectional approach. Laboratory experiments are carried out, namely analyzed in the microbiology laboratory sampling using a saturated sampling technique. Samples were examined to compare the analysis results obtained compared to INS 3719:2014 concerning the Quality of Fruit Juice Drinks. Samples were examined using Escherichia coli analysis based on INS 01-2332.1-2006 with the Most Probable Number (MPN) method and Total Plate Count/TPC analysis based on INS 01- 2332.3-2006 with the pour plate method. The test results showed that the Escherichia coli analysis obtained 100% of the samples showing positive with the lowest MPN index of 9 APM/ml to the highest >1100 APM/ml. The results of the PNA analysis obtained 7% of all samples, indicating that it was safe and met the requirements, namely sample 7A with a TPC value of 4.9 x 103 CFU/ml, while 93% of all samples showed that it was unsafe or did not meet the requirements based on INS 3719: 2014. The sample containing the most microbes was sample 5A with a TPC value of 5,1 x 105 CFU/ml
Co-Authors Achmadi Susilo Angga Pratama Putra, Angga Pratama Ariyawati, Shela Bambang Sigit Bambang Sigit S. Budiyanto, Didik Christian Theodorus, Fransiskus Faridatunisa Wijayanti, Regita Gabriel Susanto, Nikolaus Hafis Reonanda Kejora Handarini Kurnia Praise Sustainable, Indah L Listiana Muhajir Muhajir, Muhajir Nunuk Hariyani Nunuk Hariyani PRATAMA PUTRA, ANGGA Prayudanti, Adhania Andika Rahmiati, Retnani Setiawati, Risa Fuji Sigit Sucahyo, Bambang Sucahyo, Bambang Sigit Yudo, Wandoko Sungkowo