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All Journal Jurnal Teknologi & Industri Hasil Pertanian Food Science and Technology Journal (Foodscitech) Journal of Herbal, Clinical and Pharmaceutical Science (HERCLIPS) Budimas : Jurnal Pengabdian Masyarakat Journal of Food Technology and Health DedikasiMU: Journal of Community Service Journal of Tropical Food and Agroindustrial Technology JUSTI (Jurnal Sistem dan Teknik Industri) Journal of Technology and Food Processing (JTFP)
Utami, Dwi Retnaningtyas
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SISTEM INFORMASI RT/RW DESA BULANGKULON BERBASIS WEB Ashari, Imam; Retnaningtyas Utami, Dwi; Ernawati, Ernawati; Sukaris, Sukaris; Rahmad Rahim, Andi
DedikasiMU(Journal of Community Service) Vol 3 No 3 (2021): DedikasiMU (Journal of Community Service), September 2021, ISSN: 2716-5140, E-ISS
Publisher : universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/dedikasimu.v3i3.3021

Abstract

Pada masa pandemi Covid-19 seperti ini, Peraturan Pemerintah Republik Indonesia Nomor 21 Tahun 2020 Tentang Pembatasan Online Berskala Besar Dalam Rangka Percepatan Penanganan Corona Virus Disease 2019 (Covid-19). teknologi informasi sangat diperlukan dari kehidupan kita. Semua aspek kehidupan telah memanfaatkan teknologi. Hampir di setiap sektor dalam bidang apapun semuanya telah terkoneksi dengan internet dengan berbagai jenis aplikasi yang mendukungnya baik yang berbasis web maupun mobile. Begitu pula dengan layanan pemerintahan tingkat bawah pun harus patuh terhadap protocol yang diterapkan pemerintah, untuk itu perlu di lakukan dan diciptakan sebuah inovasi baru agar masyarakat tetap mendapatkan layanan terbaik bahkan untuk pemerintahan paling bawah RT/RW. Dengan adanya teknologi seluruh pekerjaan manusia dapat dilakukan dalam jaringan (internet) dan mempermudah semua pekerjaan manusia itu sendiri, adanya peran teknologi dapat membantu memutus mata rantai penyebaran virus Covid-19
Evaluation of Phytochemicals And Antioxidant Activity (IC50) of Bintaro Fruit Ethanol Extract (Cerberaodollam L.) Prayitno, Sutrisno Adi; Lestari, Lilla Puji; Utami, Dwi Retnaningtyas; Salsabila, Nadhifah
Food Science and Technology Journal (Foodscitech) Vol 4 No 1 (2021)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (239.718 KB) | DOI: 10.25139/fst.v4i1.3686

Abstract

The phytochemical compounds in bintaro fruit can be used as herbs to maintain health. The compounds that play a role are flavonoids and phenols. These two compounds can be used as a reference for measuring the level of antioxidant activity in natural materials. There is a correlation between total phenols, total flavonoids, and antioxidants (IC50) found in natural ingredients. The purpose of this study was to determine the total phenol content, flavonoids, and antioxidant activity in the ethanol extract of Bintaro fruit. Bintaro fruit was extracted using ethanol solvent by maceration method which was then evaporated with a rotary evaporator on the obtained macerate. The extract obtained was then analyzed for levels of total flavonoids, total phenols, and antioxidants (IC50). Ethanol extract of bintaro fruit in the study produced total phenol content of 73.04 mg GAE/g extract, flavonoids 41.61 mg QE/g extract and had antioxidant activity (IC50=275.06 ppm). Recommended for in vivo or in vitro assay for certain diseases using these extracts.Further research is needed with the use of other solvent to see optimall in the screening of active compounds.
FORTIFICATION OF MORINGA OLEIFERA FLOUR ON QUALITY OF WET NOODLE Prayitno, Sutrisno Adi; Galih Patria, Domas; Mardiana, Nur Agustin; Utami, Dwi Retnaningtyas; Kusumawati, Rinda; Rochma, Nurtalitha Alifia; Niam, Muhammad Khoirun
Food Science and Technology Journal (Foodscitech) Vol. 4 No. 2 (2022): FOODSCITECH
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v4i2.4236

Abstract

Noodles are foods that are often consumed by the public and contain a lot of carbohydrate compounds. Human needs are not only for carbohydrates but also for protein, fat, or mineral compounds. The need for macronutrients or minerals is not only found in flour sources, but can be obtained from natural sources such as Moringa oleifera leaves. It is known that Moringa oleifera leaves have nutritional, mineral or antioxidant potential and other bioactive. The purpose of this study was to determine the levels of macronutrients, crude fiber, and minerals (Ca and Fe) contained in wet noodles added (fortified) with Moringa oleifera leaves flour. In this study, the experimental design used a completely randomized design (CRD). The treatment carried out in the study was using 100% wheat flour as a control, 5% Moringa oleifera leaves flour, and 95% wheat flour, 10% Moringa oleifera leaves flour and 90% wheat flour, 15% Moringa leaves flour, and 85% wheat flour. The results showed that the addition of higher concentrations of Moringa oleifera flour resulted in differences in crude fiber, macronutrients and minerals in wet noodle products. Increasing the concentration of Moringa oleifera flour used also has a different effect on the sensory parameter of noodles. It is recommended that the use of Moringa oleifera flour does not exceed 5% because it is greatly affects the organoleptic of the product. Concentrations of 5%, 10%, and 15% have potential to increase macronutrients and minerals in noodle products. So it can be confirmed that Moringa oleifera leaves have the potential as a source of functional food. Key words: Noodles, Moringa oleifera, macro nutrition, minerals
Pengaruh penambahan tepung kulit ari kedelai dan tepung wortel terhadap sifat fisikokimia dan sensori mie kering [Effect of the soybean husk and carrot flour addition on the physicochemical and sensory properties of dry noodles] Prayitno, Sutrisno Adi; Utami, Dwi Retnaningtyas; Ningrum, Sugiyati; Patria, Domas Galih; Putri, Silvy Novita Antrisna; Puspita, Rizqa Arya; Niam, Muhammad Khoirun
Jurnal Teknologi & Industri Hasil Pertanian Vol 28, No 2 (2023): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v28i2.76-89

Abstract

Noodles are generally made from wheat flour which is only high in carbohydrates. Meanwhile, noodle products are needed sholud have others nutritional compound that can be used as daily needs consumption. One of them is the utilization of soybean husk which has been only discardes or used as animal feed.  The utilazation of soybean husk waste has not been widely used for the food products. Noodles product can be susbtituted for carrots which are rich ini vitamins and carotenoids. Between of them can be substituted into noodle product proccesed.   The purpose of this study was to analyze dry noodle products on the effect of soybean epidermis and carrot flour addition on physicochemical and sensory properties. These dry noodles could be used for a healthy menu as an alternative to carbohydrates in rice.  There are some previous study  about the effect of soybean husk added to the making of biscuit and cookies products that increase status of nutrition, however it was rarely utilized to substitute on the noodle making. Hence, the aim of this study were to utilize of the soybean husk and to analyze dry noodle products on the effect of soybean husk and carrot flour addition on physicochemical and sensory properties. The method of this study was carried out using quantitatve descriptive with prameters analyzed were moisture content, rehydration power, swelling power, and elasticity as well assensory. While the sensory data were examined by the Kruskal Wallis test. The physicochemical analysis properties test results showed that significant differences in rehydration power, swelling power, and water content, while the product elasticity showed no significant difference. The rehydration power, swelling power, elasticity,and water content showed that 86.67-133.34%;10-20%; 29.80-48.21% and1.19-1.95%, respectively. Furthermore, the sensory test results showed that there were significant differences in aroma and taste, while no significant differences in color and texture. The evaluation sensory of color and texture showed sig>α (0.88>0.05; 0.62>0.05), it mean that there was no difference, while in aroma and taste there were differences with sig<α (0.01<0.05). It can be concluded that the addition of soybean husk and carrot flour had an effect on the chemicals and organoleptic properties of dry noodle. To distguise the aroma of soybean husk other ingredients such as ginger or can be added.  Hence,, the further research was necessary conducted in order to obtain strongly attractive color and aroma in dry noodle and to get rid of the unpleasant aroma optimally.
PENGARUH FREKUENSI PENCUCIAN BERAS TERHADAP KADAR VITAMIN B1, SERAT KASAR, DAN TOTAL GULA PADA NASI Chotimah, Chusnul; Prayitno, Sutrisno Adi; Utami, Dwi Retnaningtyas
JUSTI (Jurnal Sistem dan Teknik Industri) Vol 4 No 2 (2023): justi
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/justicb.v4i2.7337

Abstract

Beras merupakan kalori utama yang dikonsumsi oleh masyarakat Indonesia. Dalam 100 g beras mengandung 6 – 14 g protein, 0,5 – 1,08 g total lemak, 0,07 – 0,58 mg vitamin B1, 0,4 g serat kasar dan 0,05 g total gula. Umumnya beras diolah menjadi nasi melalui proses pencucian dan pemasakan. Pemasakan suhu tinggi dapat mempengaruhi komponen kimia yang tidak tahan panas, sedangkan pencucian juga mempengaruhi komponen kimia larut air. Oleh karena itu, pencucian penting untuk dioptimasi dan ditentukan frekuensi pencuciannya karena pencucian berlebihan dapat mempengaruhi senyawa kimia beras hasil cucian dan pada nasi. Tujuan penelitian ini adalah untuk mengetahui pengaruh frekuensi pencucian beras yang optimum terhadap kadar vitamin B1, serat kasar, dan total gula pada nasi. Penelitian ini terdapat 2 perlakuan yaitu pencucian 2x dan pencucian 4x. Pencucian 2x memiliki kadar vitamin B1 0,8%, serat kasar 0,41% dan total gula 2,78%. Sedangkan pada pencucian 4x memiliki kadar vitamin B1 0,6%, serat kasar 0,39% dan total gula 2,90%. Dari hasil penelitian dapat disimpulkan bahwa frekuensi pencucian beras dapat mempengaruhi komponen kimia pada nasi. Direkomendasikan pencucian yang baik adalah 2x sebab tidak banyak menurunkan zat gizi pada beras. Sebaiknya tidak melakukan pencucian beras secara berlebih hingga airnya jernih karena dapat menurunkan gizi pada nasi.
Pelatihan Budidaya Tanaman Hortikultura dengan Teknologi Budidaya Tanpa Tanah (Hidroponik) di SMK Muhammadiyah 2 Gresik Lailiyah, Wharyanti Nur; Utami, Dwi Retnaningtyas; Rahim, Andi Rahmad; Suhaili, Suhaili; Nurjannah, Indah
BUDIMAS : JURNAL PENGABDIAN MASYARAKAT Vol 6, No 2 (2024): BUDIMAS : Jurnal Pengabdian Masyarakat
Publisher : LPPM ITB AAS Indonesia Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29040/budimas.v6i2.13932

Abstract

Community knowledge, especially from the extended family of Muhammadiyah Vocational High School 2 Gresik regarding hydroponic cultivation as capital to overcome the problem of food independence. Cultivating plants using a hydroponic system is considered a very profitable alternative in the agricultural sector, considering the increasingly narrow agricultural land in Indonesia, especially at Muhammadiyah Vocational High School 2 Gresik. Based on an analysis of the hydroponic cultivation situation which is engaged in productive economic activities, which includes the type of horticultural plant cultivation (vegetables and fruit), teacher and student activities are carried out to support food independence and community welfare. This activity was very effectively implemented to restore the economic smoothness of the community, especially Teachers and Students of Muhammadiyah Vocational High School 2 Gresik. Therefore, this activity aims to increase the understanding of school principals, teachers, and students to develop hydroponic plant cultivation. The method used in implementing this Community Service activity is using discussion lectures and practices in cultivating fruit and vegetable horticulture plants which are carried out directly at Muhammadiyah Vocational High School 2 Gresik. This community service activity was carried out at Muhammadiyah Vocational High School 2 Gresik. This activity was carried out to mobilize the benefits of planting and consuming hydroponic fruit and vegetables. This community service activity will start in March-August 2024. The output targets that have been realized are fruit and vegetable plant nurseries, transplanting to NFT (Nutrient Film Technique) hydroponic installations, and plant care during plant development. Harvest activities will be carried out in mid-July 2023. This community service activity is fully supported by research from the PP Muhammadiyah Higher Education Council and funding from the Mu Research Grant Batch VII for 2023/2024.
Phytochemicals Analysis and Antioxidant (IC50) Value of Dried and Fresh Mangrove (Rhizopora racemosa) Leaves Extract for Herbal Drink Base: Analisis Fitokimia dan Antioksidan (IC50) Ekstrak Daun Kering dan Basah Mangrove (Rhizopora racemosa) Sebagai Bahan Dasar Minuman Herbal Adi Prayitno, Sutrisno; Utami, Dwi Retnaningtyas; Putri, Silvy Novita Antrisna
jurnal makanan tropis dan teknologi agroindustri Vol 6 No 01 (2025): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v6i01.1643

Abstract

The use of mangrove leaves as a functional ingredient is associated with secondary metabolites such as steroids, saponins, tannins, phenols, flavonoids, antioxidants, magnesium, sodium, potassium and calcium. This research determined the total phenol content (TPC), total flavonoid content (TFC) and antioxidants (IC50) in dry and fresh mangrove leaf infusion extracts. The method used was infusion extraction. The materials used are fresh mangrove leaves and dried leaves (dried in the oven). The data obtained then discussed descriptively based on the average obtained in the calculations. The research results showed that the type or condition of leaves used has an influence on TPC, TFC and Antioxidants (IC50). Oven drying can produce higher levels of secondary metabolites compared to fresh leaf infusion (TPC, 36 mg GAE/g; TFC 4.12 mg QE/g; IC50 225,706 ppm). Dried leaf extraction has better potential in producing secondary metabolic compounds and antioxidants. The choice of extraction method and type of solvent is highly recommended for further research objectives, because it suits research interests. It is recommended that when making functional drinks (tea) from mangrove leaves, to add other sources of ingredients such as dried lemon or mint leaves so that the resulting flavor is fresher and provides a better linking assessment of preferences.
Identifikasi Senyawa Fitokimia Secara Kualitatif dari Ekstrak Etanol Daun Sirih Merah (Piper crocatum Ruiz & Pav.) Prayitno, Sutrisno Adi; Utami, Dwi Retnaningtyas
Journal of Herbal, Clinical and Pharmaceutical Science (HERCLIPS) Vol 6 No 01 (2024): HERCLIPS VOL 06 NO 01
Publisher : Universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/herclips.v6i01.8213

Abstract

Daun sirih merah (Piper Crocatum Ruiz & Pav.) salah satu tanaman yang memiliki potensi sebagai tanaman herbal karena banyak mengandung senyawa fitokimia. Senyawa fitokimia dalam tanaman memiliki peran dalam obat dan kesehatan. Tujuan penelitian ini adalah untuk mengeidentifikasi senyawa fitokimia yang ada pada ekstrak daun sirih merah. Bahan utama yang digunakan adalah daun sirih merah kering yang sudah dihaluskan menjadi serbuk (simplisia). Daun sirih merah dikeringkan dengan menggunakan oven selama 12 jam dengan suhu 65 oC. Metode yang digunakan dalam penelitian analisis kualitatif untuk mendeteksi keberadaan senyawa fitokimia dalam daun sirih merah. Teknik ekstraksi yang digunakan adalah maserasi dengan menggunakan pelarut etanol yang memiliki konsentrasi 50%, 70% dan 90%. Hasil penelitian menunjukkan adanya senyawa fitokimia pada ekstrak daun sirih merah setelah dianalisis menggunakan teknik kualitatif. Senyawa fitokimia yang terdapat pada ekstrak daun sirih merah meliputi tanin, flavonoid, polifenol, saponin, alkoloid dan metabolit sekunder terpenoid (triterpenoid). Dari hasil penelitian dapat disimpulkan bahwa senyawa fitokimia dapat diketahui dengan melakukan screening awal menggunakan reagen tertentu sesuai dengan jenis senyawa yang diidentifikasi. Disarankan untuk penelitian lebih lanjut tentang analisis kuantitatif pada senyawa tersebut.
Pengaruh Proporsi Tepung Ubi Ungu, Tepung Beras dan Maizena Terhadap Karakteristik Fisikokimia Edible Spoon Rizqa Arya Puspita; Adi Prayitno, Sutrisno; Retnaningtyas Utami, Dwi
Journal of Technology and Food Processing (JTFP) Vol. 5 No. 01 (2025): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v5i01.1690

Abstract

Limbah plastik dari peralatan makan sekali pakai menjadi permasalahan lingkungan yang signifikan di indonesia. Sebagian besar alat makan dari plastik karena sifat bahan yang ringan dan kuat, namun akan berdampak negatif bagi lingkungan. Penelitian ini bertujuan untuk mengembangkan edible spoon, yaitu sendok yang dapat dimakan atau terurai secara alami sebagai alternatif ramah lingkungan dengan menggunakan bahan yang mudah terurai yaitu tepung ubi ungu sebagai bahan utama serta tepung beras dan maizena sebagai bahan pengikat. Metode yang digunakan ialah Rancangan Acak Lengkap (RAL) dengan enam perlakuan yang berbeda dari proporsi tepung beras, tepung ubi ungu dan maizena [P1 60:20:20], [P2 50:20:30], [P3 40:20:40], [P4 30:20:50], [P5 20:20:60], [P6 10:20:70]. Parameter uji meliputi kadar air, karbohidrat, daya rehidrasi dan daya patah, dengan analisis menggunakan uji Analysis of Variance (ANOVA) pada α = 5%. Hasil menunjukkan bahwa proporsi tepung ubi ungu, tepung beras dan maizena berpengaruh signifikan terhadap kadar air, karbohidrat dan daya rehidrasi, tetapi tidak terhadap daya patah. Formulasi terbaik untuk kadar air ditemukan pada P3 (6,34%), kadar karbohidrat pada P4 (36,22%), daya rehidrasi pada P6 (0,10%), dan daya patah pada P2 (2.670,94 N). Formulasi ini unggul pada kadar air dan daya patah yang merupakan faktor penting dalam menentukan karakteristik edible spoon. Kata Kunci : Edible spoon, Fisikokimia, Tepung Ubi Ungu, Tepung Beras, Maizena.
Characterization of Mannanase-Producing Bacteria from Porang Tubers (Amorphophallus muelleri Blume): Karakteristik Bakteri Penghasil Mannanase dari Umbi Porang (Amorphophallus muelleri Blume) Utami, Dwi Retnaningtyas; Prayitno, Sutrisno Adi; Rahim, Andi Rahmad; Ningrum, Sugiyati; Putri, Silvy Novita Antrisna; Patria, Domas Galih
jurnal makanan tropis dan teknologi agroindustri Vol 5 No 01 (2024): January
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/jtfat.v5i01.1622

Abstract

Porang tubers have the potential as a source of carbon and energy for the growth of mananolytic bacteria. Mananolytic are bacteria producing mananase enzymes that are able to break down manan compounds and their derivatives. Mananase can be widely applied in the food, pharmacy, animal feed sectors, paper industries and many more. In this study, Ai isolate have been isolated and characterized, porang tubers are used as substrates for measuring the activity of mananase. The optimum temperature mananase at 40 ° C, stable at a temperature of 30 ° C-50 ° C, have optimum pH 7 and are stable at pH 4-7. Fe2+ was an activator, while Ca2+ and Mg ions were inhibitor of mananase.
Co-Authors Agustin Mardiana, Nur Andi Rahmad Rahim Ashari, Imam Dewi, Intan Iriani Domas Galih Patria Ernawati Ernawati Kusumawati, Rinda Lailiyah, Wharyanti Nur Lilla Puji Lestari Niam, Muhammad Khoirun Ningrum, Sugiyati Nurjannah, Indah Oktaviani, Elfira Patria, Domas Galih Puspita, Rizqa Arya Rizqa Arya Puspita Rochma, Nurtalitha Alifia Salsabila, Nadhifah Silvy Novita Antrisna Putri, Silvy Novita Antrisna Suhaili, Suhaili Sukaris Sutrisno Adi Prayitno Wiwik Handayani