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All Journal Jurnal Biomedika Garina An International Journal Tourism and Community Review Abdi Karya: Jurnal Pengabdian Kepada Masyarakat
Esteria Priyanti
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Arts Biochemistry, Genetics & Molecular Biology Computer Science & IT Decision Sciences, Operations Research & Management Education Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences

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Studi Lama Waktu Pengeringan Dihubungkan dengan Penurunan Berat Dan Laju Pengeringan Ikan Teri (Stolephorus spp.) Esteria Priyanti
Biomedika Vol 9 No 1 (2016): Jurnal Biomedika
Publisher : Fakultas Ilmu Kesehatan Universitas Setia Budi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (185.452 KB) | DOI: 10.31001/biomedika.v9i1.257

Abstract

Ikan teri (Stolephorus spp.) merupakan jenis ikan yang memiliki nilai ekonomis tinggi, baik bagi kesehatan dan banyak dikonsumsi oleh masyarakat Indonesia. Kandungan gizi ikan teri yaitu kalsium, protein, fosfor dan zat besi. Ikan teri termasuk bahan pangan yang mudah rusak dan busuk karena daging ikan teri mempunyai kadar air yang inggi sekitar 80% sehingga sangat baik untuk pertumbuhan bakteri. Salah satu cara untuk memperpanjang daya simpan ikan teri adalah dengan metode pengeringan.Banyak faktor yang mempengar uhi keberhasilan dalam proses pengeringan ikan teri, salah satunya adalah lama waktu penger ingan. Penelitian ini menganalisis prosentase penurun berat ikan teri dan laju pengeringan berdasarkan lama waktu proses pengeringan ikan teri. Lama waktu yang digunakan dalam penelitian ini adalah 30 menit, 60 menit dan 90 menit. Sebelum ikan teri dikeringkan, akan ditimbang terlebih dahulu untuk mengetahui berat awal ikan teri, kemudian setelah dikeringkan akan ditimbang kembali untuk mengetahui berat akhir ikan teri. Selisih dari berat ikan teri akan diprosentase, dan hasilnya kemudian dianalisis. Hasil penelitian menunjukkan prosentase penurunan berat ikan teri yang dikeringkan selama 30 menit sebesar 34,70%, yang dikeringkan selama 60 menit sebesar 74,70% dan yang dikeringkan selama 90 menit sebesar 82%. Sedangkan laju pengeringan ikan teri yang dikeringkan selama 30 menit sebesar 1,73 g/menit, yang dikeringkan selama 60 menit sebesar 1,87 g/menit dan yang dikeringkan selama 90 menit sebesar 1,36 g/menit. Semakin lama waktu pengeringan akan membuat kadar air ikan teri berkurang.
Formulasi Ikan Nila (Oreochromis niloticus) dan Daun Binahong (Anredera scandens (L.) Moq.) pada Pembuatan Pasta Fetucini Khumaidi Khumaidi; Esteria Priyanti
Garina Vol. 16 No. 2 (2024): Desember : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan De
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v16i2.172

Abstract

The development of fettuccine pasta products with the addition of tilapia and binahong leaves aims to find the composition of the ingredients of fettuccine pasta that is preferred and well accepted by the panelists. The methods used are experimental method and hedonic test. The experiment of making fettuccine pasta with the addition of tilapia and binahong leaves used a formulation with 3 treatments, namely F1 for the addition of 15 g of tilapia and 35 g of binahong leaves, F2 for the addition of 10 g of tilapia and 40 g of binahong leaves, and F3 for the addition of 5 g of tilapia and 45 g of binahong leaves. The hedonic test involved 25 semi-trained panelists. The results showed that fettuccine pasta with the addition of 15 g of tilapia and 35 g of binahong leaves was the most preferred product and was well accepted by the semi-trained panelists. The composition of the ingredients of the substituted fettuccine pasta with tilapia and binahong leaves that had the best acceptance included 200 g of semolina flour, 15 g of tilapia, 35 g of binahong leaves, 180 g of chicken eggs, 1 tsp of salt, and 1 tsp of olive oil.
Formulation of Turmeric-Tamarind Jelly Using Psyllium Husk Yosua Lucky Chandra; Esteria Priyanti
An International Journal Tourism and Community Review Vol. 1 No. 2 (2024): June : An International Journal Tourism and Community Review
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/tourcom.v1i2.114

Abstract

The objectives of this study were: 1) to determine the acceptance of color, aroma, texture, and taste of turmeric-tamarind jelly candy with the addition of psyllium husk; and 2) to identify the composition of the selected turmeric-tamarind jelly candy product. The research employed experimental methods, hedonic tests, and ranking tests. Three variants of psyllium husk were used: Product 1 with 1 g, Product 2 with 3 g, and Product 3 with 5 g of psyllium husk added. Data obtained from sensory evaluations were descriptively analyzed using Microsoft Excel 2019. Results indicated that the turmeric-tamarind jelly candy with the addition of 1 g of psyllium husk was the most preferred and well-received product. The composition of the selected jelly candy included 150 ml of turmeric-tamarind extract, 60 g of sugar, 60 g of glucose, 21 g of gelatin, and 1 g of psyllium husk.
Pelatihan Pembuatan Gasnish Minuman dan Tumpeng Bagi Siswa/siswi SMK Esteria Priyanti; Ira Handayani
ABDI KARYA : Pengabdian Kepada Masyarakat Vol. 1 No. 1 (2024): Jurnal Pengabdian Kepada Masyarakat
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/abdikarya.v1i1.85

Abstract

Learning in making food and drink garnishes has been integrated into the vocational school curriculum, but there is a problem faced by students when the learning process for making garnishes in class X takes place online due to the Covid-19 pandemic. This condition results in the minimal ability of students to make garnishes. Based on this background, the proposed training for making drink garnishes and tumpeng were really needed by these students. The methods used in training for making drink garnishes and tumpeng are interactive lectures, practices, questions and answers, and discussions. Training in making drink garnishes and tumpeng were given to class XII in Culinary Service Department at State Vocational High School 1 Sayung. This training begins with filling in the participant attendance list, then opening the activity, providing materials, assistance with the practice of making garnishes, followed by discussion, then ends with a group photo. The level of success of this training can be concluded through 2 (two) indicators, which are the students' enthusiasm for participating in this activity and the students' ability to independently make drink garnishes and tumpeng. The final result obtained was that the students were very enthusiastic about participating in the training from beginning until the end, then the students showed an attitude of having implemented the garnish making process well
Sosialisasi Anti-Plagiarisme dan Bijak Menggunakan Media Sosial bagi Mahasiswa Baru AKS Ibu Kartini Semarang Esteria Priyanti
ABDI KARYA : Pengabdian Kepada Masyarakat Vol. 1 No. 1 (2024): Jurnal Pengabdian Kepada Masyarakat
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/abdikarya.v1i1.87

Abstract

Socialization activities regarding anti-plagiarism and wisely usage of social media for new students are activities that are integrated in the Introduction to Campus Life for New Students (PKKMB) program in 2023. The aim of this socialization activities are to provide new students with new understanding and knowledge regarding anti-plagiarism and wise in using social media. The implementation stage of this socialization activities consists of 3 (three) stages, namely the preparation stage, implementation stage, and evaluation stage. The method used in this socialization activities are by providing information and presenting material for 1 (one) hour. The successful achievement of socialization activities for anti-plagiarism and wisely usage of social media was concluded through 2 (two) indicators, namely participant enthusiasm and participant ability in answering questions from the speaker. For the enthusiasm of the participants, all of them were very enthusiastic about the material provided. This was shown by all participants arriving on time and seriously following the socialization from the beginning until the end of proram. Regarding the participant's ability to answer questions from the speaker, all questions submitted by the speaker can be answered well and correctly by the participant.
Pelatihan Diversifikasi Olahan Ikan Nila (Oreochromis niloticus) bagi Tim Penggerak PKK Kecamatan di Kota Semarang Tri Rettagung Diana; Esteria Priyanti; Ira Handayani
ABDI KARYA : Pengabdian Kepada Masyarakat Vol. 1 No. 2 (2024): Jurnal Pengabdian Kepada Masyarakat
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/abdikarya.v1i2.129

Abstract

In line with the government program from the Semarang City Fisheries Service regarding the diversification of processed fish, therefore Culinary Arts Study Program of AKS Ibu Kartini took a good opportunity to collaborate with the Semarang City Fisheries Service. The form of collaboration carried out was holding training activities on the diversification of processed tilapia fish for PKK Team of Districts in Semarang City. The aim of this training is that participants can process and serve coconut layer tilapia products, crispy tempeh tilapia, tilapia muffins, tilapia puff tacos and tilapia fusilli. These five products use fresh tilapia fish as the basic ingredient. The number of participants who attended this training was 25 people. The method used in this training consists of interactive lectures, cooking classes, questions and answers, and product evaluations produced by participants. The training activities on the diversification of processed tilapia fish that have been carried out can help improve the skills of PKK Team from Districts in Semarang City. This is demonstrated by the active participation of all participants, and the products produced by all participants are in accordance with the established criteria standards. Thus, it can be concluded that all participants were able to process and serve coconut layer tilapia, crispy tempe tilapia, tilapia muffins, tilapia puff tacos and tilapia fusilli products well.
Pelatihan Kreasi Olahan Pangan Lokal Bahan Dasar Tepung Mocaf untuk Pelaku Usaha Kuliner di Jawa Tengah Ira Handayani; U Yuyun Triastuti; Tri Rettagung Diana; Esteria Priyanti; Ndaru Prasastono
ABDI KARYA : Pengabdian Kepada Masyarakat Vol. 1 No. 2 (2024): Jurnal Pengabdian Kepada Masyarakat
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/abdikarya.v1i2.130

Abstract

The purpose of this training is to make business actors in Central Java have innovation and creativity in maximizing mocaf flour to be used as processed food products. This training was carried out in collaboration with Dinas Ketahanan Pangan Provinsi Jawa Tengah with Program Studi Seni Kuliner Akademi Kesejahteraan Sosial Ibu Kartini. There are 30 participants who took part in this training. The training methods used include lecture methods, practice methods, question and answer methods, and evaluations. The results of the training were in the form of local food products made from mocaf flour in the form of Bomboloni, Dimsum, Risol Mayo, and Sus Vla Buah.
Penerapan Komunikasi dan Edukasi pada Kegiatan Pengolahan Tofu Pudding dan Tofu Milkshake Esteria Priyanti; Maeva Ristianti Fatharani Putri; Nur Rahito; Lucia Rasifa Anggira; Bagaskara Agung Putra Wicaksono; Felicia Ananda Putri
ABDI KARYA : Pengabdian Kepada Masyarakat Vol. 2 No. 1 (2025): Jurnal Pengabdian Kepada Masyarakat
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/abdikarya.v2i1.195

Abstract

Activity for implementing communication and education in the processing of tofu pudding and tofu milkshake are integrated into Business Communication subject and Community Service for students. The success of this activity is assessed through 2 indicators, which are the assessment of the lecturer teaching the Business Communication subject to the training organizing committee and the assessment of participant satisfaction to the committee who has organized this training. The indicator of success for implementing this training is that the committee can master several competencies from the Business Communication subject. Through this training, it is also hoped that participants who take part in this training will gain new education and experience in processing tofu pudding and tofu milkshakes. This activity was attended by 9 participants and was carried out using educational lecture methods and practice in processing tofu pudding and tofu milkshake. As a result of this activity, it can be concluded that the training organizing committee has been able and successful in organizing training using communication principles, and all participants can process tofu pudding and tofu milkshake according to the expected criteria.
Studi Pembuatan Cake Dengan Penambahan Kopi Arabika Dan Kopi Robusta Esteria Priyanti; Shara Dyanti Ermyanda
Garina Vol. 14 No. 2 (2022): Desember: Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Des
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v14i2.18

Abstract

This research produces cake using arabica and robusta coffee. Hopefully, this processed cake will be accepted by coffee enthusiasts and the coffee shop industry so that coffee is not only known as a drink but can be processed into a sweet dessert. The aims of this study were 1) to determine the public's acceptance of cakes using arabica and robusta coffee; 2) to find out the ingredients formula in cake making that uses the best Arabica coffee and robusta coffee. The methods used in this study include experimental methods and hedonic tests. Data analysis used is descriptive analysis. The results showed that the products of arabica coffee cake and robusta coffee cake that were most liked and well received were products with a formula of 20% coffee addition. The formula for the best cake using arabica coffee and robusta coffee consists of 48 g of flour, 12 g of ground coffee, 13 g of powdered milk, 60 g of granulated sugar, 50 g of margarine, 30 g of butter, ¼ tsp of baking powder, and 2 chicken eggs. It can be concluded, the selected product can be an alternative to be processed into sweet desserts.
Subtitusi Tepung Daun Kelor dalam Pembuatan Cup Cake Esteria Priyanti; Favian Arif Setiawan Midi
Garina Vol. 12 No. 1 (2020): June : Garina : Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain
Publisher : Akademi Kesejahteraan Sosial Ibu Kartini Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69697/garina.v12i1.43

Abstract

Subtitution of kelor leaves flour in making Cup Cake hopefully become new innovation in Cup Cake product and can improve economical amount of kelor plant. Purpose of this research are: 1) Knowing the sensory characterictic of Kelor Leaves Cup Cake; 2) Knowing people acceptance to Kelor Leaves Cup Cake. Method used in this research by using library method, documentation, experiment, and hedonic test. Experiment in making Kelor Leaves Cup Cake held in laboratory of culinary art study program at AKS Ibu Kartini, Jl. Sultan Agung No. 77, Gajahmungkur District, Semarang City. Addition percentage of kelor leaves flour in making Kelor Leaves Cup Cake as amount of 5%, 10%, and 15% from flour weight. Result of this research shows that Kelor Leaves Cup Cake product has sensory characteristic included sweet flavour with taste of kelor leaves, colour from greeny yellow until dark green, tekxture hard sponged and specific aroma of Cup Cake (margarine aroma with kelor leaves aroma). Panelists aceptance to Kelor Leaves Cup Cake by hedonic test result shows that panelists choose Kelor Leaves Cup Cake with addition of kelor leaves flour as amount of 15 %. It is concluded that there is innovation opportunity from Cup Cake with addition of kelor leaves flour.
Co-Authors Bagaskara Agung Putra Wicaksono Cici Rahmadani Chaya Nirmala Cindy Zakia Az-Zahra Favian Arif Setiawan Midi Felicia Ananda Putri Grace Marveline Lucky Hantiono Hanifah Nurul Izza Inggritia Maestra Citra Dewi Ira Handayani Khumaidi Khumaidi Livia Widyanti Lucia Rasifa Anggira Maeva Ristianti Fatharani Putri Ndaru Prasastono Nur Rahito Puji Rahayu Shara Dyanti Ermyanda Tri Rettagung Diana U Yuyun Triastuti Yosua Lucky Chandra