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All Journal Pro Food Jurnal Pengabdian Magister Pendidikan IPA ABSYARA: Jurnal Pengabdian Pada Masyarakat IJECS: Indonesian Journal of Empowerment and Community Services Euler : Jurnal Ilmiah Matematika, Sains dan Teknologi Jurnal Agro Dedikasi Masyarakat (JADM) Jurnal Teknologi dan Mutu Pangan Alamtana
Rasyda, Riezka Zuhriatika
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Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Library & Information Science Mathematics Public Health Social Sciences Other

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Pemberdayaan Anggota Kelompok Tani Desa Jenggik Utara melalui Pengolahan Tepung Ubi Ungu Bernilai Ekonomis Setyaning Pawestri; Basuki, Eko; Alamsyah; cicilia, siska; Rasyda, Riezka Zuhriatika
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 4 No. 2 (2023)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v4i2.4786

Abstract

Desa Jenggik Utara dikenal sebagai daerah agribisnis ubi jalar ungu, sektor ini menjadi penopang ekonomi sebagian besar warganya. Meskipun memiliki potensi yang besar, ubi jalar ungu baru dijual dalam bentuk segar dan keripik. Menilik dari kurang berkembangnya inovasi produk, maka dipelukan pelatihan diversifikasi olahan pangan ubi jalar ungu. Tepung ubi jalar ungu dapat menjadi substitusi tepung terigu dan potensial dikembangkan untuk memenuhi kebutuhan produk bebas gluten. Menyelaraskan dengan hasil survey awal, maka pelatihan kelompok tani di Desa Jenggik Utara juga memberikan informasi terkait pengemasan, pelabelan, dan SPP-IRT yang diharapkan dapat meningkatkan daya jual tepung ubi jalar ungu. Tahap kegiatan berupa pemberian materi, pelatihan pembuatan tepung ubi ungu, dan diskusi. Kegiatan ini diadakan pada Jum’at, 23 Juni 2023 dan diikuti oleh 7 orang ibu kelompok tani. Diharapkan dari kegiatan ini, maka ibu-ibu kelompok tani memiliki produk tepung ubi jalar ungu yang berdayajual ekonomis. Kata kunci: diversifikasi pangan, Jenggik Utara, kelompok tani, tepung ubi ungu
Pengaruh Komposisi Tepung Komposit TESOTA (Terigu, Sorgum, Tapioka) dan Konsentrasi Karagenan Terhadap Mutu Roti Tawar Rendah Gluten Aflah, Abid Jalaluddin; Widyastuti, Sri; Amaro, Moegiratul; Rasyda, Riezka Zuhriatika
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.426

Abstract

This study aimed to determine the effect of composite flour composition (wheat, sorghum, and tapioca) and carrageenan concentration on the quality of low-gluten white bread. This study used an experimental method with a two-factor completely randomized design (CRD), namely (1) composite flour composition (wheat:sorghum:tapioca) T1 = 50:25:25, T2 = 40:30:30, and T3 = 30:35:35, and (2) carrageenan concentration of 0.2 and 0.4%. Observation data were analyzed with SPSS software using ANOVA at the 5% significance level. Data that were significantly different were further tested with Honest Significant Difference test at the 5% significance level. The parameters observed included chemical quality (moisture content, ash content, and crude fiber content), physical quality (expandability, elasticity, bread pores, and staling), and organoleptic quality (aroma, taste, texture, crust color, and crumb color). The results showed that the treatment of different flour compositions and carrageenan concentrations had a significant effect on ash content, crude fiber content, expandability, elasticity, bread pores, and staling. However, there was no significant effect on its moisture content and organoleptic quality. To minimize the use of wheat flour, the composition of wheat:sorghum:tapioca flour 40:30:30 and carrageenan concentration 0.4% is the recommended treatment, with 24.35% moisture content (met the SNI requirements), 1.49% ash content, 4.08% crude fiber content, 68.69% expandability, 82.55% elasticity, pore size tends to be uniform between 12.08-19.11µm, staling time on the third day, and preferred by panelists because the texture is rather soft, the color of the crust is yellowish brown, and the color of the crumb is yellowish white.
arakteristik Kimia, Fisik, dan Organoleptik Kue Kembang Goyang Tersubstitusi Tepung Sorgum dan Mocaf Alamsyah, Ahmad; Ayudistira, Saufika; Saloko, Satrijo; Rasyda, Riezka Zuhriatika
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.486

Abstract

Kembang goyang merupakan kue kering berbentuk kembang khas Betawi yang terbuat dari tepung beras dan tepung terigu. Tepung terigu mengandung gluten yang dihindari oleh penyandang celiac disease. Makanan bebas gluten juga cenderung lebih dipilih karena lebih sehat dan bergizi. Penggunaan tepung terigu di kue kembang goyang diharapkan dapat diminimalisir dengan tepung sorgum dan mocaf. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung sorgum dan mocaf terhadap karakteristik kimia, fisik, dan organoleptik kue kembang goyang. Metode penelitian yang digunakan yaitu Rancangan Acak Lengkap satu faktor (rasio tepung sorgum dan mocaf), terdiri atas 5 taraf perlakuan (16:4, 12:8, 8:12, 4:16, 0:20) dengan 3 ulangan. Data dianalisis dengan software Co-Stat menggunakan uji ANOVA dan uji Beda Nyata Jujur pada taraf nyata 5%. Hasil penelitian menunjukkan bahwa substitusi tepung terigu dengan tepung sorgum dan dan mocaf secara signifikan mempengaruhi kadar air, kadar abu, kadar protein, nilai L*, nilai °Hue, tekstur dan organoleptik (kecuali aroma) kue kembang goyang. Seiring dengan berkurangnya konsentrasi tepung sorgum maka akan menurunkan kadar air, kadar protein, nilai °Hue, namun meningkatkan kadar abu, nilai L*, tekstur, dan organoleptik (kecuali skoring aroma dan skoring rasa). Untuk menghasilkan kue kembang goyang bebas gluten yang masih dapat diterima panelis, disarankan menggunakan tepung sorgum 8% dan mocaf 12%, dengan karakteristik kadar air 3,99%, kadar abu 0,33%; kadar protein 3,94%, nilai L* 52,22, nilai °Hue 140,51, tekstur 10,50 N, berwarna coklat kehijauan, renyah, serta agak beraroma dan agak berasa sorgum.
Prediction of Protein Content and Glycemic Index of Local Food-Based Snack Bars Using Lagrange Polynomial Interpolation Dwikasari, Lingga Gita; Basuki, Eko; Saloko, Satrijo; Handito, Dody; Rasyda, Riezka Zuhriatika
Euler : Jurnal Ilmiah Matematika, Sains dan Teknologi Volume 13 Issue 2 August 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/euler.v13i2.31845

Abstract

Snack bars have the potential to serve as a healthy and nutritious snack alternative. One of the key factors to consider in the development of snack bars is their protein content and glycemic index. These two attributes can be predicted using the Lagrange polynomial interpolation method. In this study, predictions were carried out using Lagrange polynomial interpolation of orders 1, 2, 3, 4, and 5. The research began with the preparation of 11 snack bar formulations, followed by measurements of their protein content and glycemic index. The obtained data were then divided into two groups: the first group was used as test points for the Lagrange polynomial interpolation process, and the second group served as a benchmark for comparing the interpolation prediction results. The predicted results from the Lagrange polynomial interpolation were compared with the actual data, and the prediction accuracy was evaluated using the NRMSE value. The results showed that Lagrange polynomial interpolation of orders 1, 2, 3, 4, and 5 was effective in predicting the protein content and glycemic index of the snack bars. Furthermore, the NRMSE values indicated that second-order Lagrange interpolation provided the highest prediction accuracy, with the smallest NRMSE values: 0.08244 for protein content prediction and 0.06798 for glycemic index prediction.
Pengaruh Proporsi Tepung Komposit dan Konsentrasi Karagenan Terhadap Mutu Kimia, Fisik dan Organoleptik Roti Tawar Rendah Gluten Putri, Sasi Fhatmayani; Widyastuti, Sri; Amaro, Moegiratul; Rasyda, Riezka Zuhriatika; Pawestri, Setyaning; Unsunnidhal, Lalu
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i1.502

Abstract

Roti tawar secara umum berbahan dasar tepung terigu yang kaya akan gluten. Gluten dapat menjadi penyebab penyakit celiac disease dan autoimun, sehingga diperlukan substitusi tepung terigu dalam pembuatan roti tawar. Substitusi terigu dapat dibantu dengan penggunaan bread improver seperti karagenan. Penelitian ini bertujuan untuk mengetahui pengaruh proporsi tepung komposit (terigu, sorgum dan maizena) dan konsentrasi karagenan terhadap mutu kimia, fisik dan organoleptik roti tawar rendah gluten. Metode penelitian menggunakan Rancangan Acak Lengkap dua faktor, yaitu proporsi tepung komposit terigu:sorgum:maizena (50:25:25, 40:30:30, 30:35:35) dan konsentrasi karagenan (0,2%, 0,4%). Hasil penelitian menunjukkan bahwa perlakuan proporsi tepung terigu:sorgum:maizena berpengaruh signifikan terhadap kadar abu, kadar serat kasar, daya kembang, elastisitas, aroma, rasa, warna crust, dan tekstur roti, sedangkan konsentrasi karagenan berpengaruh signifikan terhadap kadar serat kasar, warna crust, warna crumb, dan tektstur roti. Interaksi kedua faktor juga berpengaruh signfikan terhadap warna crumb dan tekstur roti tawar yang dihasilkan. Perlakuan proporsi tepung 30:35:35 dengan konsentrasi karagenan 0,2% adalah perlakuan yang paling disarankan untuk mengurangi penggunaan tepung terigu karena menghasilkan mutu organoleptik yang paling disukai panelis, dengan kadar air 25,21%, kadar abu 2,12%, kadar serat 7,14%, daya kembang 45,16%, elastisitas 64,95%, pori-pori yang kecil dan seragam 10,70-14,19 µm, dan waktu staling 48 jam, dengan karakteristik agak beraroma asam, tidak berasa asam, warna crust coklat muda, warna crumb putih kekuningan, dan tekstur agak lembut.
Edukasi Standar Kemasan, Label, dan PIRT sebagai Upaya Peningkatan Daya Jual Produk Pangan Masyarakat Pawestri, Setyaning; Perdhana, Firman Fajar; Handito, Dody; Pertiwi, Made Gendis Putri; Sinaga, Yesica Marcelina Romauli; Saputra, Oki; Fuadi, Mi’raj; Antesty, Sella; Amaliyah, Wenny; Yasa, I Wayan Sweca; Utama, Qabul Dinanta; Unsunnidhal, Lalu; Rasyda, Riezka Zuhriatika; S., Ince Siti Wardatullatifah
Alamtana: Jurnal Pengabdian Masyarakat UNW Mataram Vol 4 No 3 (2023): Edisi Desember 2023
Publisher : LPPM UNIVERSITAS NAHDLATUL WATHAN MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51673/jaltn.v4i3.1894

Abstract

Pemasaran produk-produk yang dihasilkan masyarakat wirausaha Dusun Rangsot Timur, Kabupaten Lombok Utara belum mampu menembus pasar yang lebih luas karena kemasan dan label yang belum sesuai standar serta belum dimilikinya SPPIRT. Program pengabdian kepada masyarakat ini bertujuan untuk melakukan edukasi standar kemasan, label, dan PIRT kepada masyarakat wirausaha produk pangan di Dusun Rangsot Timur. Program dijalankan menjadi 3 (tiga) tahapan, meliputi studi pendahuluan, kegiatan edukasi, dan evaluasi. Metode pendekatan yang ditempuh adalah metode partisipatif. Instrumen evaluasi yang digunakan adalah angket pre-test dan post-test menggunakan Skala Likert (skor 1-4). Ketercapaian program pengabdian kepada masyarakat ditandai dengan terlaksananya keseluruhan tahapan program dan adanya peningkatan pengetahuan peserta program terhadap materi edukasi. Terdapat peningkatan pengetahuan peserta program tentang standar kemasan, label, dan PIRT dari kriteria sedang (68,95%) menjadi tinggi (80,08%) melalui kegiatan edukasi yang telah dilaksanakan. Terlaksananya program ini perlu diikuti kegiatan tindak lanjut oleh peserta bersama dengan pihak terkait untuk memperbaiki kemasan dan mengusahakan kepemilikan SPPIRT
Pemberdayaan masyarakat melalui inovasi pembuatan permen Madu Trigona dan Nira desa Sigar Penjalin Pertiwi, Made Gendis Putri; Sinaga, Yesica Marcelina Romauli; Rasyda, Riezka Zuhriatika; Pawestri, Setyaning; Perdana, Firman Fajar; Utama, Qabul Dinanta; Unsunnidhal, Lalu; Anggraini, Ines Marisya Dwi; Handito, Dody; Fuadi, Mi’raj; Saputra, Oki; Antesty, Sella; Amaliah, Wenny; Wardatullatifah S., Ince Siti; Yasa, I Wayan Sweca
ABSYARA: Jurnal Pengabdian Pada Masayarakat Vol 4 No 2 (2023): ABSYARA: Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Hamzanwadi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29408/ab.v4i2.23867

Abstract

Stunting remains an unresolved issue in North Lombok, NTB, Indonesia. One of the government's efforts to reduce stunting rates involves ensuring nutritional fulfillment for mothers and expectant mothers, which can be obtained from local food sources. Nira (palm sap) and Trigona honey are local commodities available in Tanjung, North Lombok. Unfortunately, these commodities have not been optimally utilized for nutritional fulfillment or as income sources. Typically, Nira is only sold as fresh sap, fermented beverage (tuak), or palm sugar, which have relatively low market values. Combining Nira and Trigona honey to create high-value candy products represents an opportunity. This community service project aimed to improve welfare and nutrition in Sigar Penjalin Village by assisting in the production of hard candy from Trigona honey and Nira Aren as a potential local delicacy to combat stunting and enhance local income. The implementation involved 16 community members organized by UMKM Rangsot Kreatif. The training used ingredients like brown sugar, granulated sugar, glucose syrup, Trigona honey, and water. The training stages included preparation, material delivery, hands-on practice, and evaluation through pretests and posttests to measure participants' knowledge, skills, and interests. The pretest results showed a total score of 627 out of 960 (65.31%), indicating a moderate level of understanding. After the training, the posttest showed a significant improvement, with a total score of 829 out of 960 (86.35%), indicating a very high level of understanding. This activity highlights the importance of technological support and the utilization of local resources in developing nutritious and economical snack products, supporting improvements in community nutrition and economy, and providing alternative solutions in local product processing
Pengaruh Rasio MOCAF dan Tepung Porang Terhadap Mutu Kimia dan Organoleptik Nugget Ikan Tenggiri Rasyda, Riezka Zuhriatika; Zainuri, Zainuri; Werdiningsih, Wiharyani
Pro Food Vol. 10 No. 1 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i1.366

Abstract

Spanish mackerel (Scomberomorus commerson) nuggets are processed products from highly nutritious mackerel fish, with additional fillers, binders, and seasonings. The type and concentration of fillers and binders could influence the quality of spanish mackerel nuggets. The aim of this study was to determine the best ratio of MOCAF and porang flour that can produce spanish mackerel nuggets that meet SNI 7758:2013 requirements and are liked by panelists. The experimental design used in this study was a Completely Randomized Design consisting of 1 factor (ratio of MOCAF and porang flour) with five treatment levels, namely P1 (30%: 0%), P2 (29.5%: 0.5%), P3 (29%: 1%), P4 (28.5%: 1.5%) and P5 (28%: 2%), and replicated four times. The parameters observed were moisture content, ash content, protein content and organoleptic (hedonic color, aroma, taste, and texture). The data obtained were analyzed at a 5% significant level by analysis of variance (ANOVA) and further tested using the Duncan Test for significantly different effects. The results showed that MOCAF and porang flour ratio significantly affected the moisture content and texture hedonic, but did not affect the ash content, protein content, color hedonics, aroma hedonics, and taste hedonics of spanish mackerel nugget. Moisture content, ash content, and protein content of all treatments have met SNI 7758:2013 requirements. The treatment with MOCAF and porang flour ratio of 28.5%:1.5% with 52.91% (ww) moisture content, 1.26% (ww) ash content and 15.28% (ww) protein content produced spanish mackerel nuggets that were most favored by panelists, thus concluded as the best treatment.
Pengaruh Rasio Tepung Biji Kecipir, Tepung Daun Kelor dan Mocaf (Modified Cassava Flour) terhadap Sifat Fisikokimia dan Organoleptik Nugget Nabati Alamsyah, Ahmad; Apriliyanti, Lia; Rasyda, Riezka Zuhriatika; Saloko, Satrijo
Pro Food Vol. 10 No. 1 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i1.391

Abstract

Plant-based nuggets can be an alternative for consumers who want to reduce meat consumption or for vegetarians. The purpose of this study was to determine the effect of the ratio of winged bean seed flour, moringa leaf flour, and mocaf (modified cassava flour) on the physicochemical and organoleptic properties of vegetable nuggets. This study used an experimental method with a one-factor Completely Randomized Design (CRD), namely the ratio of winged bean seed flour, moringa leaf flour, and mocaf (0%:0%:50%, 4%:1%:45%, 8%:2%:40%, 12%:3%:35%, 16%:4%:30%, and 20%:5%:25%). Parameters observed included moisture content, protein content, antioxidant activity, texture, color and organoleptic (taste and aroma). Observation data were tested with ANOVA at 5% significance level using Co-Stat software. Treatments that were significantly different were further tested using the Honest Differential Test at the same level. The results showed that the ratio of winged bean seed flour, moringa leaf flour and mocaf gave a significantly different effect on moisture content, protein content, antioxidant activity, texture, color, and organoleptic taste, but gave no significantly different effect on the organoleptic aroma of vegetable nuggets.
Peningkatan Pengetahuan Sanitasi Industri Pangan pada UMKM Pangan Lokal di Dusun Rangsot Timur, Kabupaten Lombok Utara Sinaga, Yesica Marcelina Romauli; Perdhana, Firman Fajar; Pawestri, Setyaning; Handito, Dody; Pertiwi, Made Gendis Putri; Yasa, I Wayan Sweca; Utama, Qabul Dinanta; Rasyda, Riezka Zuhriatika; Anggraini, Ines Marisya Dwi; Unsunnidhal, Lalu; Fuadi, Mi’raj; Saputra, Oki; Antesty, Sella; Amaliah, Wenny; Wardatullatifah , Ince Siti
Jurnal Pengabdian Magister Pendidikan IPA Vol 7 No 2 (2024): April-Juni
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpmpi.v7i2.8255

Abstract

UMKM pangan lokal memainkan peranan penting dalam peningkatan perekonomian masyarakat setempat yang tentu saja bermuara pada peningkatan perekonomian nasional. Salah satu wilayah di Lombok, Provinsi Nusa Tenggara Barat yang memiliki UMKM pangan lokal adalah Dusun Rangsot Timur, Desa Sigar Penjalin, Kabupaten Lombok Utara. Target pasar yang lebih luas untuk peredaran produk dapat dicapai apabila produk pangan lokal tersebut sudah terjamin mutu dan keamanan pangan. Hal ini menjadi tantangan bagi pelaku UMKM pangan lokal sebab produk yang tidak terjamin mutu dan keamanannya akan berdampak pada kesehatan konsumen dan keberlangsungan usaha itu sendiri. Penjaminan mutu dan keamanan pangan dapat dicapai dengan menerapkan sanitasi yang baik selama proses produksi. Oleh karena itu, sangat penting untuk membentuk kesadaran dan pengetahuan mengenai praktik sanitasi yang baik di kalangan pelaku UMKM pangan lokal. Kegiatan pengabdian ini dilaksanakan dalam bentuk edukasi aspek dan implementasi sanitasi dalam industri pangan. Tahapan program pengabdian masyarakat dibagi menjadi 3 (tiga), yaitu persiapan, pelaksanaan, dan evaluasi program. Ketercapaian program pengabdian diukur dengan menggunakan Skala Likert dengan skor kuesioner 1-4. Hasil kuesioner para peserta dianalisis menggunakan metode deskriptif. Kegiatan pengabdian berhasil meningkatan pengetahuan peserta tentang sanitasi industri pangan yang signifikan sebesar 8,71%. Kegiatan pengabdian ini diharapkan dapat mendorong UMKM pangan di Dusun Rangsot Timur untuk mengimplementasikan praktik sanitasi yang efektif, meningkatkan kualitas dan daya saing produk.
Co-Authors -, Sulaemah Aflah, Abid Jalaluddin Ahmad Alamsyah Alamsyah Amaliah, Wenny Amaliyah, Wenny Amaro, Moegiratul Anggraini, Ines Marisya Dwi Antesty, Sella Apriliyanti, Lia Ayudistira, Saufika Cicilia, Siska Dody Handito, Dody Eko Basuki, Eko Firman Fajar Perdhana Husnul Khotimah Lingga Gita Dwikasari, Lingga Gita Mi’raj Fuadi Nur Afni OKI SAPUTRA Perdana, Firman Fajar Pertiwi, Made Gendis Putri Putri, Sasi Fhatmayani Qabul Dinanta Utama Roja, Nabillah S., Ince Siti Wardatullatifah Satrijo Saloko Setyaning Pawestri Sicilia, Siska Sri Widyastuti Unsunnidhal, Lalu Wardatullatifah , Ince Siti Wardatullatifah S., Ince Siti Wiharyani Werdiningsih Yasa, I Wayan Sweca Yesica Marcelina Romauli Sinaga Zainuri Zainuri, Zainuri