Article Per Year (5 Year)
p-Index From 2020 - 2025
2.554
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Pangan dan Hasil Pertanian Jurnal Abdi Insani Community Development Journal: Jurnal Pengabdian Masyarakat Journal of Agri-Food Science and Technology (JAFoST) Room of Civil Society Development Warta LPM Tematik Jurnal Kastara Room of Civil Social Development Jurnal Sains dan Teknologi Pangan
Putri, Soraya Kusuma
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Other

Published : 15 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 15 Documents
Search

 1   2 
Edukasi Keamanan Pangan Bagi Siswa MI Maarif Gunungpring Kecamatan Muntilan Kabupaten Magelang Gunawan, Muhammad Iqbal Fanani; Nugraheni, Martha Arum; Putri, Soraya Kusuma; Wulan, Rahayu; Pramono, Pradipta Bayuaji; Reyhan, Akmal
Room of Civil Society Development Vol. 3 No. 2 (2024): Room of Civil Society Development
Publisher : Lembaga Riset dan Inovasi Masyarakat Madani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59110/rcsd.343

Abstract

Foodborne disease merupakan penyakit akibat makanan yang terpapar oleh bahaya kimia, fisik, maupun mikrobiologis pangan. Pada tahun 2010 diperkirakan terdapat lebih dari 500 juta pasien terkena foodborne disease dan menyebabkan kematian pada lebih dari 1 juta pasien di dunia, dan lebih dari 30% terjadi pada anak-anak. Risiko tinggi penularan foodborne disease pada anak-anak terutama terjadi di lingkungan tertutup seperti tempat penitipan anak dan sekolah. Gejala yang dialami anak-anak jika terkena foodborne disease berupa mual, muntah, demam, dan diare. Hal-hal tersebut akan mengganggu kegiatan belajar siswa di sekolah. Jika tidak ditindak lanjuti, foodborne disease bisa mengakibatkan gangguan pada organ dan juga metabolisme tubuh anak, bahkan bisa menyebabkan kematian. Diare di Kabupaten Magelang merupakan salah satu dari 10 kasus penyakit terbanyak di Kabupaten Magelang pada tahun 2019-2021 (BPS, 2021). Edukasi keamanan pangan ini diharapkan dapat meningkatkan pemahaman anak-anak dalam keamanan pangan, sehingga mampu memilih makanan yang higienis, sehingga tidak mengganggu kesehatan. Kegiatan ini dilaksanakan di MI Maarif Gunungpring Muntilan, Kabupaten Magelang, dengan peserta sebanyak 479 siswa kelas 1 sampai dengan kelas 6. Pelaksanaan edukasi ini terbukti efektif dalam meningkatkan pemahaman siswa mengenai keamanan pangan, terlihat dari peningkatan nilai rata-rata pre-test dan post-test yang signifikan sebelum dan sesudah edukasi (Sig. 2 tailed = 0,000).
Diversifikasi Olahan Ubi Ungu untuk Meningkatkan Daya Saing Produk Pangan di Sleman Setiyoko, Agus; Putri, Soraya Kusuma; Casmi, Eno
Warta LPM WARTA LPM, Vol. 26, No. 4, Oktober 2023
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/warta.v26i4.1993

Abstract

The PKK group from RT 004 Pasekan Lor, Balecatur, Gamping, Sleman, location is approximately 4.8 km from Mercu Buana University, Yogyakarta. One of the food potentials that this group has begun to process is purple sweet potato. Purple sweet potatoes are commonly processed by steaming, boiling, or frying. On the opposite hand, with technology present, purple sweet potatoes can be processed into various food products with high nutritional and economic value. This community-based project desires to improve people's knowledge and expertise in purple sweet potato processing, labeling, and packaging technology to enhance food goods' competitiveness in the PPK RT 004 Pasekan Lor group. This voluntary activity is being done by (1) Counseling on diversification of processed purple sweet potato, (2) Practice and training on making various processed purple sweet potato, (3) Counseling on various types of labels, packaging, and packaging methods, (4) Counseling and practice of online product marketing, (5) Submission of sweet potatoes production tools. According to the evaluation of this community service project results: (1) Members' awareness of the variety of processed purple sweet potatoes grew from 60% to 95%, (2) Skills in product processing rose from 57% to 89%, (3) From 50% to 84% of the population are understanding how to create labels and package food that fits with standards, (4) Understanding and skills in marketing products online increased from 45% to 75%, (5) Partners have production equipment for various processed purple sweet potatoes. Regarding program benefits, 92% of partners considered it very useful, while 85% rated it very easy regarding ease of technology implementation.
PENINGKATAN PEMAHAMAN GOOD MANUFACTURING PRACTICE BAGI SISWA SMK NEGERI H. MOENADI UNGARAN KABUPATEN SEMARANG Kunarto, Bambang; Iswoyo, Iswoyo; Putri, Aldila Sagitaning; Putri, Soraya Kusuma
TEMATIK Vol. 1 No. 2 (2021): Juli
Publisher : Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/tmt.v1i2.3019

Abstract

ABSTRACT  Knowledge of good manufacturing practice is very important to be known by food industry players to provide protection to the community with the aim of improving food safety, quality and preventing economic losses. Counseling on good manufacturing practice is very appropriate to add insight to students of SMK Negeri H. Moenadi Ungaran Semarang Regency, because one of the competency standards for SMK graduates is that students have the ability to carry out their expertise by applying the principles of safety, health and environmental security. SMK Negeri H. Moenadi Ungaran Semarang Regency is a Vocational High School that has expertise in agribusiness processing of agricultural products (APHP), where the food industry is in line with the fields of work of its graduates. This activity aims to provide information in the form of counseling to improve understanding of good manufacturing practices for students of SMK Negeri H. Moenadi Ungaran, Semarang Regency. The activities carried out include an explanation of food safety, good manufacturing practices, chemical contamination in food and the application of good manufacturing practices in meat processing. Based on the activities that have been carried out, it can be concluded that this extension activity can improve students' understanding of and good manufacturing practices  Keywords:  food safety, good manufacturing practice, SMK Negeri H. Moenadi
EDUKASI PENANGANAN DAN PENGOLAHAN DAGING KURBAN DI MASJID AL IKHSAN KRAMAT SELATAN, KOTA MAGELANG, JAWA TENGAH Gunawan, Muhammad Iqbal Fanani; Putri, Soraya Kusuma; Nugraheni, Martha Arum; Wulan, Rahayu; Pramono, Pradipta Bayuaji
JURNAL KASTARA Vol. 3 No. 2 (2023): Desember 2023
Publisher : Fakultas Pertanian_Universitas Tidar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31002/kastara.v3i2.1143

Abstract

Holiday celebrations carried out by Muslims include Eid al-Fitr, and the second is Eid al-Adha, or what people call the Eid al-Sacrifice holiday. Eid al-Adha has provisions that have been determined according to Islamic law. These provisions include being Muslim, financially capable, resourceful, and mature. People who are said to have abilities are people who are sufficient in terms of assets, both for themselves and their families. Sacrificial meat is a food product that has the potential for danger both biologically, physically, and chemically, which occurs when the sacrificial animal is slaughtered. Therefore, it is necessary to implement cleanliness and sanitation during the process of handling and processing sacrificial meat for the sacrificial animal slaughter committee at the Al-Ikhsan Mosque and the Sanden community in South Kramat, Magelang City.
The Effect of Foaming Agent and Whipping Time on Albedo Characteristics of Watermelon Flour Setiyoko, Agus; Putri, Soraya Kusuma
Journal of Agri-Food Science and Technology Vol. 4 No. 2 (2023): November
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v4i2.9088

Abstract

The fruit's rind is one of the natural waste products that can support nutrients like carbohydrates, proteins, and lipids. Reused rind contributes significantly to the effective handling of this fruit's byproduct. Processing watermelon rind into powder by lowering water content and activity is an alternative to extending its shelf life. The flour form is easier and more suitable for application in multiple processing food products such as snacks, beverages, bread, and pasta. The focus of this study was to verify the optimal state for foam mat drying using concentrations of foaming agent in the form of egg albumin (10, 15, 20), foam stabilizer in the form of CMC with concentrations of 1 %, and whipping time (5, 7, and 9 minutes) on for bulk density, WSI, hygroscopicity, L* value, a* value, b* value of total phenol and antioxidants activity, and the maximum antioxidant content of watermelon albedo flour using Completely Randomized design with 2 factorial resulting in nine treatments with three replications. Based on the outcome, the bulk density of the resulting watermelon albedo flour ranges from 0.25-0.50 gr/cm-3 and 0.11-0.26%. of WSI; 22.63-28.18g/100g-1 of hygroscopicity; 1.92-4.67% of total phenol; 47.48-66.59% of L*value; 3.74-6.11% of a*value; 5.47-16.08% of b*values and 6.80- 25.26% RSa of antioxidants activity. The best treatment for antioxidant activity was 25.26% RSA using 10% of the foaming agent and whipping time in 9 minutes. These findings have implications for the food industry because they suggest that treatments can influence the properties of watermelon albedo flour.
Analysis of Almond Milk Quality at ABC MSME Yogyakarta Yasmin, Annisa; Rahmadhia, Safinta Nurindra; Putri, Soraya Kusuma
Journal of Agri-Food Science and Technology Vol. 3 No. 2 (2022): August
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v3i2.5903

Abstract

Milk is a secretion from mammals that has a function as a source of nutrition. The presence of lactose in milk causes some to be deprived of milk because of lactose allergies. Dairy product for those who are allergic to milk is to consume vegetable milk, such as almond milk. The almond milk produced by Micro Small and Medium Enterprises (MSME) ABC is raw almond milk, which have short shelf life. Quality analysis is a step made to achieve and maintain the desired standards of taste, odour, color and texture. This study contribution to investigate the quality of almond milk after five days of storage. In MSME ABC, quality analysis is done by sensory test and compared with the quality standards set by MSME ABC. The quality of the almond milk analysis takes five days, with three different batches. Data retrieval methods conducted with secondary and primary data. After analysis, obtained data of almond milk on day 5 of storage was devalued. The conclusion of the observations made is that almond milk changes in flavor, color, scent and texture parameters after 5 days of storage.
Proximate and Texture Profile Analysis of Gluten-Free Cookies Made from Black Glutinous Rice and Mung Bean Flour Putri, Soraya Kusuma; Setiyoko, Agus
Journal of Agri-Food Science and Technology Vol. 6 No. 2 (2025): June
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jafost.v6i2.12717

Abstract

Cookies are one of the food product kinds that have been extensively studied as low-calorie and high-fiber foods. Non-gluten cookies (high fiber) could be made with black glutinous flour and mung bean flour. Black glutinous rice is a valuable ingredient to enhance dietary fiber and antioxidants in food products. The mung bean flour had significant levels of crude fiber (3.77%), iron (89.62 mg), and protein (18.42%). This substance was chosen because mung bean flour and black glutinous rice flour are gluten-free flour, and this research contributed to diversifying food beyond grains and cereal and analyzing that physicochemical profile. This study offers to determine the differences between the findings of proximate analysis and texture profile analysis in cookies made using mung bean flour and black glutinous rice flour. The composite of flour was made from mung black glutinous rice flour and mung bean (F1 = 0:100; F2 = 30:70; F3 = 70:30; F4 = 100:0). The experiment used a completely randomized design to compare the physicochemical and profile texture parameters of cookies. The result of this study is the highest proximate content in terms of protein is in F2, with a moisture content of 4.43%, ash content of 4.80, fat content of 9.46, and carbohydrate content of 73.32%, which is following the Indonesian National Standard (SNI) 01-2973-2022. The texture profile such as hardness 106.23 ± 0.12 N, cohesiveness 0.405 ± 0.17, springiness 0.84 ± 0.24, gumminess 53.54 ± 0.04, and chewiness 33.53 ± 0.02 N.
PENINGKATAN PEREKONOMIAN MASYARAKAT DESA BLIGO MAGELANG MELALUI PEMANFAATAN MIKROALGA BUBUK DALAM BUDIDAYA IKAN LELE DAN SAYURAN DALAM EMBER (BUDIKDAMBER) Tartila, Shobrina Silmi Qori; Mujtahidah, Tholibah; Putri, Soraya Kusuma; Risqulloh, Sultan Jibran; Oktavian, Muhammad Abizar Sakti; Prisdianhaq, Nisa Hakimah; Khodijah, Berliani Hemas Nur
Jurnal Abdi Insani Vol 12 No 1 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i1.2233

Abstract

Pelatihan dan pendampingan yang dilakukan dapat diarahkan ke sektor perikanan, yaitu kegiatan pembesaran ikan lele dalam lokasi lahan sempit melalui metode budidaya ikan dan sayur dalam ember (BUDIKDAMBER). Perlunya efisiensi pemanfaatan pakan untuk efektivitas pertumbuhan bobot ikan lele, selain peningkatan ketahanan ikan lele terhadap padat tebar tinggi dan lahan pemeliharaan yang sempit melalui suplementasi tepung mikroalga Arthospira platensis dan EM4 sebagai bahan aditif pada pakan ikan lele. Kelompok masyarakat potensial di Desa Bligo adalah Karang Taruna Dusun Bakalan Desa Bligo. Efektivitas pemanfaatan lahan untuk kegiatan pembesaran ikan lele oleh pemuda Karang Taruna Dusun Bakalan Desa Bligo melalui metode BUDIKDAMBER telah tercapai dengan adanya desain BUDIKDAMBER skala produksi sesuai dengan lokasi lahan yang disepakati oleh mitra sasaran dan tim pengabdian. Namun, peningkatan efisiensi kegiatan pembesaran ikan lele dengan metode BUDIKDAMBER yang memerlukan biaya operasional pengadaan pakan tinggi (60-70%) melalui suplementasi feed additive berupa mikroalga bubuk A. platensis belum tercapai, karena belum dilakukan kegiatan pembesaran ikan dengan suplementasi A. platensis dan EM4.
SOSIALISASI DAN PENGOLAHAN IKAN LELE DENGAN KONSEP ZERO WASTE: FORTIFIKASI NUGGET LELE DENGAN PENAMBAHAN BUBUK KEDELAI DAN PEMBUATAN STIK TULANG LELE Putri, Soraya Kusuma; Tartila, Shobrina Silmi; Mujtahidah, Tholibah; Anggistya , Kintan Sekar; Sitepu, Sandy Haganta; Nissi, Geralddio El; Saga, Antlea Darini
Jurnal Abdi Insani Vol 12 No 4 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i4.2317

Abstract

Desa Bligo merupakan salah satu desa yang berada di Kecamatan Ngluwar, Kabupaten Magelang, Provinsi Jawa Tengah. Perubahan alih fungsi lahan menyebabkan produksi pertanian mengalami penurunan sehingga akses lapangan pekerjaan semakin sedikit, agar pendapatan masyarakat menjadi optimal sehingga diberikan pelatihan dan pendampingan kegiatan perekonomian yang tidak memerlukan lahan luas namun dapat memanfaatkan sumberdaya air dan lahan secara optimal melalui kegiatan BUDIKDAMBER (Budidaya ikan lele dalam ember). Ikan yang digunakan ialah ikan lele, memiliki kandungan gizi tinggi yang dapat memenuhi kebutuhan gizi masyarakat Indonesia. Pengolahan yang dilakukan dengan prinsip zero waste dengan fortifikasi sehingga pengolahan lele menjadi nugget lele dengan penambahan bubuk kedelai dan pembuatan stik tulang ikan lele. Kegiatan ini bertujuan untuk memberikan pengetahuan terkait kandungan lele dan pengolahan lele dengan konsep zero waste menjadi nugget lele dengan penambahan bubuk kedelai dan stik tulang ikan lele.  Metode kegiatan ini yaitu persiapan, pretest, sosialisasi, praktik pengolahan, post test dan evaluasi. Kegiatan ini diawali dengan pemberian pretest, kemudian dilanjutkan pemberian materi dan praktik pengolahan lele dengan konsep zero waste yang dibantu oleh mahasiswa. Materi yang disampaikan adalah Pengolahan ikan lele dalam BUDIKDAMBER. Kegiatan dilanjutkan dengan pemberian posttest setelah dilakukan praktik pengolahan lele. Pretest dan posttest dilakukan untuk mengetahui perbedaan pengetahuan mengenai kandungan dan pengolahan lele, berdasarkan analisa paired test diperoleh hasil terjadi perbedaan yang nyata dari segi pengetahuan antar sebelum dan sesudah dilakukan sosialisasi. Pada kegiatan ini juga terlihat bahwa Ibu-ibu PKK di Desa Bligo Jawa Tengah sangat antusias terlihat dari peningkatan hasil setelah dilakukan postest dan juga terlihat dalam melakukan praktik pengolahan.
EDUKASI NUTRITIONS FACTS SIRUP TOMAT PADA KELOMPOK WANITA TANI ”PERMAI TANI"DUSUN GRENJENG, KABUPATEN MAGELANG Putri, Soraya Kusuma; Wulan, Rahayu; Alifah, Nasywa Afif
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 6 No. 3 (2025): Volume 6 No 3 Tahun 2025
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v6i3.44316

Abstract

Tomat adalah salah satu komoditas unggulan hortikultura yang memiliki nilai ekonomi penting di Indonesia. Selain secara kuantitas produksi tomat di Indonesia cukup besar, buah tomat mengandung senyawa fungsional yang baik bagi tubuh, misalnya likopen. Tomat memiliki kalori dan lemak yang rendah, bebas kolesterol, sumber serat, protein, vitamin A, B6, dan C, beta-karoten, kalium. Jumlah buah tomat pada desa Gandusari melimpah. Jika panen raya dan hasil panen melimpah, maka harga bisa turun secara drastis. Sedangkan bila diolah, maka nilai jual hasil olahan akan meningkat dan masyarakat setempat akan mendapatkan penghasilan tambahan. Salah satu alternatif yang bisa dilakukan untuk diversifikasi tomat yaitu sirup buah tomat dan melakukan edukasi terkait kandungan gizi pada sirup buah tomat yang dibuat agar kedepannya sirup buah tomat yang dihasilkan diketahui informasi nilai gizinya atau Nutriton Factsnya sehingga nanti bisa dipasarkan kepada khalayak ramai. Metode yang akan dilakukan dalam program kemitraan masyarakat ini adalah edukasi Nutrition Factsnya atau informasi nilai gizinya atau sirup buah tomat. Kegiatan pengabdian kepada masyarakat ini berdasarkan analisa paired test diperoleh hasil, terjadi perbedaan yang nyata dari segi pengetahuan dari sebelum dan sesudah dilakukan edukasi. Kegiatan ini diharapkan dapat memberikan pengetahuan tentang pentingnya pengetahuan mengenai nutritions fact pada produk pangan
Co-Authors Alifah, Nasywa Afif Anggistya , Kintan Sekar Anggistya, Kintan Sekar Bambang Kunarto Casmi, Eno Iswoyo Iswoyo Khodijah, Berliani Hemas Nur Muhammad Iqbal Fanani Gunawan Mujtahidah, Tholibah Nissi, Geralddio El Nugraheni, Martha Arum Oktavian, Muhammad Abizar Sakti Pramono, Pradipta Bayuaji Prisdianhaq, Nisa Hakimah Putri, Aldila Sagitaning Rahmadhia, Safinta Nurinda Reyhan, Akmal Risqulloh, Sultan Jibran Saga, Antlea Darini Setiyoko, Agus Shobrina Silmi Qori Tartila Siqhny, Zulhaq Dahri Sitepu, Sandy Haganta Tartila, Shobrina Silmi WULAN, RAHAYU Yasmin, Annisa