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All Journal Agritechnology : Jurnal Teknologi Pertanian INDRA: Jurnal Pengabdian kepada Masyarakat Food Scientia: Journal of Food Science and Technology Warta LPM
Listyaningrum, Ratna Sari
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Health Professions Immunology & microbiology Medicine & Pharmacology Social Sciences

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Evaluasi Sensoris dan Mutu Kritis Produk Malang Strudel Reguler Khairiah, Khairiah; Azizah, Aqilah Nur'; Listyaningrum, Ratna Sari
Agritechnology Vol 7 No 1 (2024): Volume 7 Nomor 1 (Juni) 2024
Publisher : Fakultas Teknologi Pertanian, Universitas Papua, Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51310/agritechnology.v7i1.120

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh atribut-atribut sensoris produk Malang Strudel reguler terhadap tingkat kesukaan konsumen. Pada penelitian ini dibutuhkan lima belas orang panelis semiterlatih, yaitu panelis yang sudah mendapatkan pelatihan dan pengarahan. Kemudian, dilakukan uji hedonik dan mutu hedonik. Hasil uji hedonik menunjukkan bahwa atribut tekstur hanya berpengaruh, sedangkan warna, aroma, rasa, dan aftertaste berpengaruh signifikan terhadap tingkat kesukaan konsumen. Hasil uji mutu hedonik menunjukkan bahwa atribut warna tidak berpengaruh, tekstur dan rasa hanya berpengaruh, sedangkan aroma dan aftertaste berpengaruh signifikan terhadap tingkat kesukaan konsumen Oleh karena itu, dapat disimpulkan bahwa secara umum, atribut-atribut sensoris berpengaruh signifikan terhadap tingkat kesukaan konsumen.
Pengetahuan Mahasiswa Universitas Muhammadiyah Bandung terkait Konsumsi Pangan Sehat dan Halal Selama Pandemi Covid-19 Listyaningrum, Ratna Sari; Hidayatuloh, Iip Syarip
Agritechnology Vol 6 No 2 (2023): Vol 6 No 2 : Edisi Desember 2023
Publisher : Fakultas Teknologi Pertanian, Universitas Papua, Manokwari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51310/agritechnology.v6i2.122

Abstract

Covid-19 is an infectious disease caused by coronavirus. Actions that can be taken are to follow the recommendations of the World Health Organization and the government to protect yourself against infection. Covid-19 causes fever, so the body needs additional energy and nutrition through good nutritional intake to strengthen the immune system. Students are included in generation Z teenagers whose cognition and psychology have developed, so they have great potential to be involved in handling the Covid-19 pandemic. Therefore, research is needed to see and evaluate whether the pandemic has changed the awareness and behavior of healthy food consumption of UMBandung students. The sampling method used is Probability Sampling. The sampling technique used was proportional stratified random sampling. This data collection uses a questionnaire with Google Form. The questionnaire has met the requirements for validity and reliability. The results show that there are differences in awareness and behavior in consuming healthy and halal food by UMBandung students during the Covid-19 pandemic. The changes in question tend to be improvements
Karakteristik Sensoris dan Kimia Penyedap Rasa Berbahan Dasar Tepung Tempe Gembus dengan Penambahan Gula dan Garam Afifah, Raudhatul; Listyaningrum, Ratna Sari; Amelianawati, Mae
Food Scientia : Journal of Food Science and Technology Vol 4 No 1 (2024): January - June
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v4i1.6362.2024

Abstract

Gembus tempeh flour contains high levels of glutamate which can be used as a flavoring. The aim of this research is to determine the sensory and chemical characteristics of the flavoring ingredients of tempe gembus flour. The formulation ingredient for this research product is tempeh gembus from tofu dregs from the Cibuntu tofu making industry. Flour is made by curing tempeh for 3 days at 35°C, then slicing and drying at 70°C for 2 hours, then grinding and sifting using 80 mesh. The formulation was determined through two stages of sensory testing. Phase I sensory testing included the Duo-Trio differentiation test and hedonic test, using two samples of tempeh gembus flour formulation and a commercial MSG product as a control. Preferences are assessed using the parameters of color, aroma, taste and overall rating. Analysis of data from the differentiation test results uses the Chi-square test, while analysis of hedonic test data uses the Mann-Whitney test. The results of the phase I sensory test were used as a control in the phase II sensory test and compared with the sugar-salt addition formulation with a ratio of tempe gembus flour, salt and sugar of 5:3:2. Chemical testing was carried out which included testing water content, salt content and protein content. The test results showed that the sample with added sugar and salt had a water content of 4.6%, a salt content of 22.56%, a protein content of 7.74%, and panelists preferred sensory properties compared to the control.
Pemberdayaan masyarakat dalam peningkatan gizi balita melalui olahan produk berbasis pangan lokal jagung di Desa Mekarjaya Listyaningrum, Ratna Sari; Anggraeni, Angga; Rianti, Fahrisa; Fadillah, Ismatul; Wulandari, Dinda; Hasanah, St Nurul
INDRA: Jurnal Pengabdian kepada Masyarakat Vol. 5 No. 2 (2024): September
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/indra.v5i2.328

Abstract

Nutritional problems can hinder the momentum of development of Indonesia's golden generation in 2045. Nutritional problems are also related to the availability of food, where local food that is high in nutrients can be used to fulfill the nutrition of children under five. The local food commonly grown in Mekarjaya Village is corn. Therefore, this community service aims to increase the understanding of posyandu cadre mothers and parents of PAUD students regarding the importance of toddler nutrition and provide insight regarding the processing of local corn-based food products. The methods used are observation, lecture, discussion and demonstration. The activity was held on August 28 2023 with 17 participants, namely posyandu cadres and parents of PAUD students. The material is delivered by expert. The demonstration was carried out by providing a practical guide to processing corn into corn juice, corn pudding and corn dregs nuggets. From the results of the activity satisfaction questionnaire, it was found that the time for organizing the activity, preparation and media used were good. The participants were satisfied with the method and clarity of the material.
Pendampingan Peningkatan Kualitas Produksi dan Legalitas Produk UMKM Dimsum Eat’eung di Kecamatan Cileunyi Listyaningrum, Ratna Sari; Alfatah, Reza Fikri; Amelianawati, Mae; Khairunnisa, Zahra; Arelly, Fahira Shinta
Warta LPM WARTA LPM, Vol. 27, No. 3, November 2024
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/warta.v27i3.6911

Abstract

According to BPOM data, only around 6,000 processed food sector MSMEs are registered, out of a total of around 10,000 businesses. This makes improving the quality and legality of products crucial, considering that many MSMEs have not been able to meet applicable food safety standards, thus limiting their access to a wider market. The target of this activity is the Eat'eung MSME located in Cileunyi with dimsum as its main product. This activity aims to empower the productive economy (Eat'eung MSME) by increasing the knowledge and skills they have in the production aspect including coaching on good food production methods and product legality. The methods used are mentoring and empowerment. There are several stages of activity including problem identification, program planning, program implementation, monitoring and evaluation, as well as dissemination and sustainability. From the results of the situation analysis, the solution is focused on coaching production layout, providing production tools, mentoring in managing CPPOB certificates and halal certificates, improving packaging labels and managing Brand IPR. The output of the activity shows that after the program there was an increase in Dimsum Eat’eung’s knowledge and skills in aspects of production layout, CPPOB and halal certificate management flow, Trademark IPR registration flow, and food packaging in accordance with regulations. In addition, there was a significant increase in various operational sub-aspects of partners that support the fulfillment of CPPOB, such as production equipment (50%), hygiene and sanitation maintenance (15%), storage (29%), and labeling (50%). The assets owned also increased, in the form of production equipment including freezers, food processors, vacuum sealers, and stainless steel tables. The follow-up plan for this program includes continuing to assist in the progress of CPPOB certification registration, halal certification, brands, and industrial design.
Co-Authors Afifah, Raudhatul Amelianawati, Mae Anggraeni, Angga Arelly, Fahira Shinta Azizah, Aqilah Nur' Fadillah, Ismatul Hasanah, St Nurul Hidayatuloh, Iip Syarip Khairiah Khairiah Khairunnisa, Zahra Reza Fikri Alfatah Rianti, Fahrisa Wulandari, Dinda