Article Per Year (5 Year)
p-Index From 2021 - 2026
3.701
P-Index
This Author published in this journals
All Journal Dimas: Jurnal Pemikiran Agama untuk Pemberdayaan Empowerment : Jurnal Pengabdian Masyarakat Indonesian Food and Nutrition Progress JURNAL PENGABDI Food Science and Technology Journal (Foodscitech) To Maega: Jurnal Pengabdian Masyarakat Jurnal Borneo Saintek Journal of Functional Food and Nutraceutical Food ScienTech Journal Community Development Journal: Jurnal Pengabdian Masyarakat Journal of Digital Marketing and Halal Industry DedikasiMU: Journal of Community Service Jurnal Pengabdian Masyarakat (ABDIRA) Science Technology and Management Journal (STMJ)
Rizkaprilisa, Windy
Program Studi Teknologi Pangan, Fakultas Sains Dan Teknologi, Universitas Naisonal Karangturi
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 25 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 25 Documents
Search

 1   2   3 
POTENTIAL OF DIETARY FIBER AND ANTIOXIDANTS FROM COFFEE SKIN AS A FOOD PRODUCT IN PREVENTING OBESITY: SYSTEMATIC REVIEW Eleora Setiawan, Sia, Clarissa; Yuliantara, Arri; Rizkaprilisa, Windy; Paramastuti, Ratih; Hapsari, Martina Widhi
Science Technology and Management Journal Vol. 4 No. 1 (2024): Januari 2024
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v4i1.224

Abstract

Obesity is a global health problem that continues to increase and is a major concern in efforts to maintain public health. In this context, the role of food in preventing obesity becomes very important. Food components that have an impact on preventing obesity, namely dietary fiber and antioxidants. Coffee skins are often not utilized, even though they contain high amounts of dietary fiber and antioxidants which can help prevent obesity. The purpose of this article is to explain the potential of dietary fiber and coffee skin antioxidants to prevent obesity. The method used to complete this article is by using the literature study method. Coffee skin consists of several parts, namely pulp, parchment, and silverskin. The coffee skin is obtained from processing coffee berries or coffee cherries which go through wet, dry and semi-wet processing stages. Food products made with coffee skins contain high levels of dietary fiber and antioxidants so they can prevent obesity. Food products made using coffee husks include tea, biscuits, granola, syrup, chocolate and kombucha. Utilizing coffee skins as a food ingredient created food product that are not only delicious but also healthy because they can help individuals maintain a balanced body weight. The dietary fiber and antioxidants contained in coffee skin have the potential to prevent obesity so they can be used as food products.
INNOVATION OF ALTERNATIVE YOGURT PRODUCTS FROM NUTS : SYSTEMATIC REVIEW Hartono, Angela Puteri; Purwanto, Divina Elaine; Zulaikha, Siti; Rizkaprilisa, Windy; Paramastuti, Ratih; Hapsari, Martina Widhi
Science Technology and Management Journal Vol. 4 No. 1 (2024): Januari 2024
Publisher : Fakultas Sains dan Teknologi, Universitas Nasional Karangturi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53416/stmj.v4i1.225

Abstract

One result of probiotic fermentation is yogurt, usually made from cow's milk. The latest innovation makes it possible to make yogurt from plant ingredients. Vegan yogurt has development potential due to its functional content and high nutritional value. This yogurt is made from nuts, rich in fiber, lactose-free, and casein-free. Soybeans, green beans, kidney beans, almonds, peanuts, and Arbilan nuts as plant protein sources can be used as an alternative to making plant-based yogurt. The results show the potential of nut yogurt as a functional food product that can support health, emphasizing its benefits in reducing the risk of hypertension. This article provides an in-depth overview of the development and opportunities for developing nut-based yogurt products as a healthy alternative.
EDUKASI DAN PELATIHAN PEMBUATAN ES KRIM SAYUR DAN BUAH BAGI REMAJA Paramastuti, Ratih; Rizkaprilisa, Windy; Hapsari, Martina Widhi; Dewi, Lusiawati
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 2 (2024): Volume 5 No. 2 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i2.23878

Abstract

Remaja rentan terhadap defisiensi mikronutrien karena kebutuhan zat gizinya yang tinggi untuk pertumbuhan, gaya hidup dan pola konsumsinya. Pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pengetahuan remaja mengenai defisiensi mikronutrien, memberikan pelatihan pembuatan inovasi pangan yang memiliki kandungan vitamin dan mineral yang tinggi, meningkatkan minat remaja untuk konsumsi sayur dan buah, dan menumbuhkan jiwa wirausaha agar siswa dapat melihat potensi bahan pangan lokal. Produk yang dibuat adalah es krim daun kelor dan es krim mangga. Kegiatan dilaksanakan pada bulan Juli di SMK Kristen Terang Bangsa Semarang. Kegiatan ini terbagi menjadi pre-test, edukasi, praktik pembuatan es krim sayur dan buah, dan post-test. Peserta kegiatan sebanyak 18 orang yang terdiri dari 10 orang remaja putri dan 8 orang remaja putra yang mempunyai usia dalam rentang 15-18 tahun. Frekuensi konsumsi sayur responden yang termasuk dalam kategori kurang sebesar 89%, sedangkan frekuensi konsumsi buah yang termasuk kategori kurang sebanyak 94%. Hasil pengabdian menunjukkan bahwa peserta yang mengalami peningkatan pengetahuan sebesar 83%. Kepuasan peserta pengabdian terhadap topik, materi yang disampaikan, dan kesan mengikuti kegiatan adalah responden merasa bahwa kegiatan yang dilakukan bermanfaat. Kesan responden setelah mengikuti kegiatan antara lain penjelasan mudah dipahami, acara menarik, kegiatannya seru, materi mudah dicerna, acara bermanfaat, menyenangkan, dan menambah wawasan.
TEMPE “SUPER FOOD” UNTUK KALANGAN ANAK-ANAK TK DI SALATIGA DAN SEMARANG Dewi, Lusiawati; Paramastuti, Ratih; Rizkaprilisa, Windy
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 5 No. 3 (2024): Volume 5 No. 3 Tahun 2024
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v5i3.27136

Abstract

Tempe merupakan pangan fermentasi dengan bahan dasar kedelai, difermentasi dengan starter dari kapang Rhizopus spp., dan merupakan pangan fermentasi asli dari Indonesia. Dalam rangka memperkenalkan tempe kepada generasi muda atau usia dini, maka tempe dapat dibuat berbagai olahan pangan berupa makanan dan minuman. Sosialisasi dan pelatihan dilakukan di KB TK Bethany Salatiga dan KB TK Karangturi Semarang.  Untuk di Salatiga, anak anak semua diajak untuk membuat bola coklat tempe dan pizza tempe. Sedangkan di Semarang dilakukan pelatihan terhadap guru-guru KB TK berupa burger tempe, sate tempe mayo, dan susu tempe. Selanjutnya guru-guru tersebut akan melakukan pelatihan ke ibu-ibu PKK di lingkungan masing masing.  Peserta merasa senang dan merasa sangat bermanfaat karena jenis pangan olahan tersebut belum pernah dikenal sebelumnya. Pengabdian masyarakat ini bertujuan untuk memberikan pelatihan inovasi pengolahan tempe. Diversifikasi olahan tempe diharapkan dapat meningkatkan jumlah konsumsi tempe. Melalui kegiatan ini, para siswa dan guru dikenalkan dengan berbagai produk inovasi berbahan dasar tempe sehingga dapat meningkatkan ketertarikan dalam mengonsumsi tempe.
Optimizing the Potential of Nila Fish as a Mulur Village’s Flagship Product through Assistance in Developing Presto Nila for the Women’s Group (PKK) of Mulur Village Made Wedaswari; Ahmad Dzakiyuddin; Windy Rizkaprilisa
Dimas: Jurnal Pemikiran Agama untuk Pemberdayaan Vol. 25 No. 2 (2025)
Publisher : LP2M of Institute for Research and Community Services - UIN Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/dms.v25i2.29020

Abstract

This community service program was conducted in Mulur Village to utilize its freshwater potential by developing Presto Nila Mulur, a high-value processed fish product. The program targeted the women’s group (PKK) affected by mass layoffs at PT Sritex, aiming to enhance their entrepreneurial capacity. The Participatory Learning and Action (PLA) method was employed to enhance participants' knowledge, technical skills, and business management capabilities through socialization, hands-on training, mentoring, and evaluation. Activities covered fish processing, vacuum packaging, and food safety practices. Quantitative evaluations showed significant progress, with knowledge increasing from 39% to 96%, skills rising from 60% to 94%, and motivation increasing from 40% to 95%. These results confirm the program’s effectiveness in developing both technical competence and entrepreneurial motivation, leading to the successful commercialization of Presto Nila Mulur as a ready to eat local specialty. Future initiatives should focus on expanding market access through digital platforms, retail collaborations, and culinary tourism development.
Co-Authors Ahmad Dzakiyuddin Angela Putri Hartono Anggara Mahardika Anggara Mahardika Anggraeni, Novia Aristawati, Talitha Bumi, Salsabila Bumi, Salsabila Amalia Putri Divina Elaine Purwanto Eleora Setiawan, Sia, Clarissa Ester Lanywati Hapsari, Martina Widhi Hapsari, Martina Widhi Hartono, Angela Puteri Jayanti Usman, Jienny Jayanti, Jienny Joshua Christmas Natanael Luwidharto Kurniaditya, Viki Lusiawati Dewi Luwidharto, Joshua Made Wedaswari Martina Widhi Hapsari Novia Anggraeni Paulus Damar Bayu Murti Pebrianti, Suci Apsari Purwanto, Divina Elaine Raka Bachtiar Kuspradanarto Ratih Paramastuti Reinata Candra Dewi Rhema Alicia Salsabila Amalia Putri Bumi Sari, Linda Fatika Septheo Anggara Adi Priyanka Setiadi Setiadi Silvia Nurvita, Silvia Siti Zulaikha Viki Hendi Kurniaditya Widhi Hapsari, Martina Yuliantara, Arri