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All Journal Jurnal SOLMA JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Teknologi Pangan dan Hasil Pertanian SWARNA Journal of Community Service for Health Sriwijaya Foodtech Journal
Mahmudah, Nur Aini
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Education Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Nursing Public Health Other

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Penerapan Teknologi Pakan Probiotik Herbal Untuk Itik Pedaging di Ternak Mulia Mardiana, Nur Agustin; Kurniawan, David; Widigdyo, Anang; Putra, Aditya W.; Mahmudah, Nur Aini; Purnomo, Panji
Jurnal SOLMA Vol. 14 No. 1 (2025)
Publisher : Universitas Muhammadiyah Prof. DR. Hamka (UHAMKA Press)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/solma.v14i1.16763

Abstract

Background: Itik pedaging merupakan komoditas yang banyak dibudidayakan di wilayah Blitar. Namun, peternak seringkali terkendala akibat biaya pakan yang tinggi dan penggunaan Antibiotic growth promoter yang saat ini dilarang penggunaannya. Tujuan kegiatan ini dapat meningkatkan kemampuan dan kentrampilan dari peternak untuk memproduksi pakan dengan harga terjangkau, berbahan baku lokal, aman, dan sesuai dengan standar SNI. Metode: Metode yang dilaksanakan adalah PAR (Participatory Action Research) yaitu dengan cara diskusi dan praktek langsung yang melibatkan tim, mitra Ternak Mulia dan binaan mitra yaitu 15 peternak itik pedaging di Wilayah Kab. Blitar. Lokasi pelaksanaan kegiatan adalah di Ternak Mulia (Dusun Sumberjo, Kab. Blitar) yang berlangsung mulai dari bulan September hingga Oktober 2024. Hasil: Program ini menghasilkan yaitu 1) Adanya peningkatan kemampuan dan ketrampilan peternak untuk memproduksi pakan secara mandiri. 2) Pakan yang diproduksi telah sesuai dengan standar SNI untuk itik pedaging. Kesimpulan: Ternak Mulia dan mitra binaannya berhasil dalam membuat pakan dengan probiotik herbal yang digunakan untuk itik pedaging dan mengurangi ketergantungan akan pakan komersial.
Palatability Evaluation of Nuggets from Spent Laying Hen Meat Using Arrowroot Flour Substitution as Alternative Filler Zubaidah, Siti; Sriani; Mardiana, Nur Agustin; Mahmudah, Nur Aini
Sriwijaya FoodTech Journal Vol 2 No 01 (2025): Sriwijaya Foodtech Journal
Publisher : Prodi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v2i01.12

Abstract

This study aims to evaluate the effect of arrowroot flour substitution on the sensory quality and palatability of chicken meat nuggets. Four nugget formulations were developed based on the proportion of wheat flour and arrowroot flour as fillers, namely 100% wheat flour (control/code 501), 90:10 (code 105), 80:20 (code 201), and 70:30 (code 315). Sensory evaluation was conducted by 29 semi-trained panelists on the attributes of color, aroma, taste, texture, and overall quality. The results showed that an increase in cassava flour substitution gradually affected a decrease in taste and texture quality, particularly in formulations 201 and 315. Formulation 105 achieved the highest scores for texture and overall, and was evaluated as having a dominant chicken and spice flavor by 44.8% of the panelists. Conversely, formulation 315 showed a decrease in palatability, with an increase in the perception of a dominant flour flavor and a denser texture. Arrowroot flour was assessed as having potential as a local filler alternative, but its use should be limited to avoid reducing consumer preference. Thus, substituting 10% arrowroot flour is the optimal formulation for producing chicken nuggets that are preferred by panelists in terms of color, taste, texture, and overall palatability.
Nutritional Value and Sensory Properties of Brown Rice Flour Cookies with Green Spinach (Amaranthus Tricolor L.) Incorporation as Gluten-Free Food Alternative Mahmudah, Nur Aini; Nur Mauizza, Raissa; Nabawiyah, Hafidhotun; Yuni Damayanti, Amilia
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 18 No. 1 (2023): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v18i1.6110

Abstract

Cookies is one of the wheat-based snack product with increasing rate of consumption by years. Wheat flour used in Indonesia is fully imported. Local crop product such as brown rice flour with respective nutritional aspect can be utilized for wheat substitution. Addition of spinach as green leafy vegetable with numerous nutrients gives more functional value to the product.   This research aimed to investigate the acceptability (sensory properties) and nutritional content of brown rice flour cookies with the addition of green spinach. Four formulations made with ratio of brown rice and green spinach which were 100:0, 90:10, 85:15, 80:20. There were significant differences in protein, fat, and carbohydrate content among the four cookies samples There were significant differences in color appearance and taste between all samples. The best treatment is at the ratio of brown rice flour 90: green spinach 10, containing moisture content of 3.83%; ash content 1.48%; protein content 10.97%; fat content 31%; carbohydrates 52.7%; and crude fiber content of 17.3%.
PENYULUHAN DAN PEMBERIAN POSTER ‘FOOD SAFETY’ UNTUK PENINGKATAN PENGETAHUAN, SIKAP, SERTA PERILAKU PENJAMAH MAKANAN DI UNIVERSITAS PESANTREN Mahmudah, Nur Aini; Luthfiya, Lulu’; Sari, Fitri Komala; Sabrina, Kamila Fatin; Syafitri, Hilda Ayu
SWARNA: Jurnal Pengabdian Kepada Masyarakat Vol. 2 No. 12 (2023): SWARNA: Jurnal Pengabdian Kepada Masyarakat, Desember 2023
Publisher : LPPM Sekolah Tinggi Ilmu Ekonomi 45 Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/swarna.v2i12.1047

Abstract

Universitas Pesantren merupakan perguruan tinggi yang menerapkan sistem asrama bagi mahasiswa dan swakelola pelayanan makanan. Penyediaan pangan yang sehat dan aman merupakan upaya peningkatan derajat kesehatan mahasiswa yang tinggal di dalam lingkungan tersebut. Salah satu faktor yang berpengaruh terhadap penyajian makanan yang sehat dan aman adalah tingkat pengetahuan dari penjamah makanan. Penyuluhan dan pemberian poster merupakan cara untuk menambah pengetahuan melalui metode langsung dan tidak langsung. Kajian ini memaparkan pengaruh penyuluhan dan pemberian poster ‘food safety’ terhadap peningkatan pengetahuan, sikap, dan perilaku penjamah makanan di Universitas Pesantren Provinsi Jawa Timur. Penyuluhan dan poster berdampak positif terhadap pengetahuan, sikap, dan perilaku penjamah makanan. Nilai rata-rata skor post-test yang diberikan kepada penjamah makanan setelah penyuluhan dan pemberian poster meningkat dari pre-test dengan nilai peningkatan sebesar 4,74% (pengetahuan), 3,1% (sikap), dan 13,4% (perilaku).
Peer Group Education and Healthy Snacking for Adolescent Girls (Prospective Mothers) in Islamic Boarding Schools as an Effort to Reduce the Number of Stunting Cases Romadhon, Wimar Anugrah; Wulandari, Ning Arti; Mahmudah, Nur Aini
Journal of Community Service for Health Vol. 6 No. 2 (2025)
Publisher : STIKes Patria Husada Blitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26699/jcsh.v6i2.1261

Abstract

Young women, as prospective mothers, needed to prepare themselves to give birth to a quality generation. Preventing stunting in adolescents involved increasing knowledge and awareness of the use of local foods. The partner in this community service program was the Madrosatul Qur'an Hidayatul Mubtadiin Islamic Boarding School. The goal of this community service program for beginners was to increase the knowledge and awareness of young women (prospective mothers) at the Islamic boarding school regarding the importance of balanced nutrition for stunting prevention from adolescence, encourage healthy snacking habits based on local foods, increase access to nutritious food to support healthy nutrition for adolescents as a stunting prevention effort, and develop adolescent health cadres capable of becoming agents of change within the Islamic boarding school and the surrounding community. The results of data analysis using the Wilcoxon signed rank test obtained P = 0.000, so it was concluded that the provision of peer group education could increase the knowledge and awareness of young women (prospective mothers) regarding the importance of balanced nutrition for preventing stunting since adolescence and that was achieved was that the students exhibited very good healthy snacking behavior (88%) and fairly good healthy snacking behavior (12%). This service encouraged healthy snacking habits to fulfil balanced nutrition for students, increased access to nutritious food to support nutritional fulfillment as an effort to prevent stunting by modifying a healthy canteen, and built health cadres of adolescent cadres who were able to become agents of change in the community.
The effect of pineapple peel and chicken bone flours on the physicochemical properties and sensory acceptability of noodles: Pengaruh tepung kulit nanas dan tepung tulang ayam terhadap sifat fisikokimia dan penerimaan sensorik mie Agustin, Nur; Mahmudah, Nur Aini; Purnomo, Panji
JITIPARI Vol 11 No 1 (2026): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v11i1.11833

Abstract

Wheat has limited nutritional content, therefore fortification with other ingredients is required to complement these nutrients, one of which is fortification with pineapple peel flour and chicken bones in noodle products. Thus, this study was conducted to investigate the impact of adding chicken bone and pineapple peel flours on the characteristics of wheat flour noodles, with the goal of developing a product enriched in fiber and minerals, and exhibiting acceptable sensory qualities. The research design used a completely randomized design (CRD) with 2 experimental factors, namely pineapple peel flour concentration (0%,3%,5%) and chicken bone flour concentration (0%,5%,10%) with triplicate replication. Based on the optimal treatment by Zeleny method, sample N1T3 emerged as the most favorable formulation. This sample exhibited the following chemical profile: a moisture content of 8.77%, an ash content of 4.52%, a protein content of 14.45%, a fat content of 1.52%, and a fiber content of 0.4%. Furthermore, sensory evaluation of Sample C yielded scores of 3.11 for color, 3.11 for aroma, 3.00 for taste, 2.89 for texture, and 2.89 for overall acceptance.
Co-Authors Agustin Mardiana, Nur Agustin, Nur DAVID KURNIAWAN Hafidhotun Nabawiyah, Hafidhotun Luthfiya, Lulu’ Ning Arti Wulandari, Ning Arti Nur Mauizza, Raissa Purnomo, Panji Putra, Aditya W. Romadhon, Wimar Anugrah Sabrina, Kamila Fatin Sari, Fitri Komala Siti Zubaidah Sriani Syafitri, Hilda Ayu Yuni Damayanti, Amilia