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All Journal Jurnal Pangan dan Gizi Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat agriTECH Jurnal Riset Industri Hasil Hutan Jurnal Ilmu Pangan dan Hasil Pertanian Pro Food AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Abdimasa International Journal of Advance Tropical Food (IJATF) IJECS: Indonesian Journal of Empowerment and Community Services Jurnal Pengabdian Masyarakat untuk Negeri (UN-PENMAS) Journal of Food and Agricultural Product Jurnal Pengabdian Pada Masyarakat
Sri Hartati
Fakultas Pertanian Universitas Veteran Bangun Nusantara
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Effect of Cryoprotectant Concentration on Starter Culture Viability Sinbiotic Yogurt with Freeze Dried Sweet Potato Extract Supplementation Agustina Intan Niken Tari; Catur Budi Handayani; Sri Hartati
International Journal of Advance Tropical Food Vol 2, No 1 (2020): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v2i1.6095

Abstract

Synbiotic yogurt with purple sweet potato extract supplementation as prebiotics and Lactobacillus plantarum Dad 13 isolated from buttermilk as probiotics has potential as functional food, but requires low storage temperatures. The freeze drying technique requires cryoprotectant as a protective material for products such as yogurt. The purpose of this study was to determine the effect of sucrose concentration on the level of viability of  Lactic Acid Bacteria and Lactobacillus plantarum. This study used a Completely Randomized Design with one factor : concentration of sucrose as cryoprotectant: 0%, 2.5%, 5%, 7.5%, and was carried out in three replications. The results showed that the concentration of sucrose significantly affected the yield of freeze dried synbiotic yogurt, total Lactic Acid Bacteria (LAB) after freeze drying, and total Lactobacillus plantarum before and after freeze drying, but did not significantly total amount of LAB before freeze drying. The best treatment, shown in frozen dried synbiotic yogurt with a sucrose cryoprotectant concentration of 5%. The treatment has the following characteristics: yield, 14.797%, total Lactic Acid Bacteria  1.98x 109 CFU / ml before freeze drying, 9.28x 108 CFU / ml after freeze drying, total Lactobacillus plantarum 8.23 x 108 CFU / ml before freeze drying and 6.81 x 108 CFU / ml after freeze drying.
Pelatihan Teknologi Pengolahan Ubi Jalar Ungu Bagi Siswa Sma Negeri Jumapolo Agustina Intan Niken Tari; Sri Hartati; Afriyanti Afriyanti
UN PENMAS (Jurnal Pengabdian Masyarakat untuk Negeri) Vol 1 No 1 (2021): UN PENMAS Vol 1 No 1
Publisher : LPPM Universitas Narotama

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (951.352 KB) | DOI: 10.29138/un-penmas.v1i1.1582

Abstract

Tujuan Pengabdian Masyarakat ini adalah peningkatan pengetahuan siswa SMA Negeri Jumapolo tentang manfaat ubi jalar ungu sebagai makanan fungsional dan mafaatnya bagi kesehatan serta peningkatan kemampuan terhadap teknologi pengolahan sederhana ubi jalar ungu menjadi makanan dan minuman yang menyehatkan. Metode kegiatan yang dilakukan adalah dengan penyuluhan dan pelatihan, diawali dengan sosialisasi dan rekrutmen peserta, penyuluhan atau pemberian materi tentang manfaat ubi jalar ungu sebagai makanan fungsional dan mafaatnya bagi kesehatan serta pelatihan teknologi pengolahan sederhana ubi jalar ungu menjadi makanan dan minuman yang menyehatkan. Evaluasi dilakukan dengan pemberian pretest pada awal sebelum pelaksakanaan pemberian materi dan dan post test pada akhir pemberian materi. Hasil kegiatan ini disimpulkan bahwa kegiatan ini berhasil terlaksana dengan baik. Jumlah yang mengikuti kegiatan ini dari awal sampai akhir 100%. Target luaran berupa peningkatan pemahaman , melebihi target dari 25 %, yaitu 44,8%
Pengabdian Pengabdian kepada Masyarakat Diversifikasi Olahan Sukun (Artocarpus altilis) di Masa Pandemi Covid 19 Sri Hartati; A. Intan Niken Tari; Retno Widyastuti
Jurnal Abdimasa Pengabdian Masyarakat Vol 6 No 1 (2023): Jurnal ABDIMASA Pengabdian Masyarakat
Publisher : Universitas Pendidikan Muhammadiyah Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36232/jurnalabdimasa.v6i1.1450

Abstract

Breadfruit is very good as a food substitute and can be used as solar carbohydrates to support prospective food consumption. Duwet Village, Wonosari Subdistrict, Klaten Regency has the potential for breadfruit trees in residents' yards. However, the breadfruit produced has not been used optimally because there is still a lack of knowledge and understanding of the use of breadfruit. The purpose of this community service was to provide knowledge and skills to members of Family Empowerment and Welfare (in Indonesian is PKK) in the village. The method implemented was counseling and training. Counseling and training are carried out virtually because it was still in a state of the Covid-19 Pandemic and the implementation of Restrictions on the Movement of Community Activities (PPKM). Counseling and training begins with the preparation of video tutorials for Making Breadfruit Flour and Video Tutorials for Making Processed Breadfruit Flour. The video is uploaded to the participants' WhatsApp Group (WAG). Before and before uploading the video, the participants were given a pre-test and post-test. The results of community service activities showed that there was an increase in participants' understanding in making breadfruit flour (29.22%), and making processed breadfruit (25.18%). Increased understanding of participants has exceeded the target to be achieved. Even though using social media, the dedication was successful.
Chemical and organoleptic properties of ketapang leaf herbal tea (Terminalia catappa) with variations of the addition of mint leaf powder (Mentha piperita L.) Sri Hartati; Sekar Kusumawati; Agustina Intan Niken Tari; Retno Widyastuti
Jurnal Riset Industri Hasil Hutan Vol 14, No 2 (2022)
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24111/jrihh.v14i2.7930

Abstract

Herbal teas come from other than tea plant (Camelia sinensis). Among the plants that can be used to make tea are ketapang leaves. Efforts are needed to combine with other leaves to make the product more acceptable to consumers. The study aimed to determine the chemical and organoleptic properties of ketapang herbal leaf tea varied by adding mint leaf powder. The stages of the research included making ketapang leaf powder, mixing the ingredients according to the treatment, and testing the tea powder. Tests consist of testing chemical properties (moisture content, ash content, total phenolic, and antioxidant activity) and organoleptic properties (color, taste, and aroma). A completely randomized design (CRD) unidirectional pattern was used in this experiment. The treatment variable was the addition of mint leaf powder with a concentration of 0%, 1%, 2%, 3%, 4%. Analysis of Variance (ANOVA) with a significance level of 0.05 was used to analyze the data obtained. Further tests with the Duncan Multi Range Test (DMRT) were carried out if significant differences were found. The results showed that the water content of ketapang leaf herbal tea powder combined with mint leaf powder was not significantly affected by variations in the added mint leaf powder. However, the ash content had a significant effect. Adding mint leaf powder also significantly affected the antioxidant activity, total phenolics, and organoleptic properties (color, taste, and aroma) of steeping ketapang leaf herbal tea. The total phenolic content and antioxidant activity decreased with the addition of mint leaf powder. The higher the concentration of mint leaf powder added to the ketapang leaf powder, the lower the antioxidant activity. However, adding mint leaf powder up to 4% could increase panelist acceptance of the taste and aroma of ketapang herbal leaf tea.
Urban Farming Generasi Milenial Karang Taruna Dusun Walang Sukoharjo Novian Wely Asmoro; Sri Hartati; Agustina Intan Niken Tari; Purwanto Purwanto; Muhammad Fathul Anwar
Jurnal Pengabdian Pada Masyarakat Vol 7 No 2 (2022): Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (598.825 KB) | DOI: 10.30653/002.202272.67

Abstract

URBAN FARMING FOR THE MILLENIAL GENERATION OF THE YOUTH ORGANİZATİON, DUSUN WALANG SUKOHARJO. Currently, the motivation and interest of the younger generation in agricultural activities is relatively low, from BPS data, 11% of the younger generation are involved in agricultural activities. The purpose of community service activities is to provide an introduction to urban farming that targets the millennial generation, in this case members of the youth organization, so as to increase the motivation and interest of the millennial generation in the agricultural sector through interesting agricultural activities. The method is carried out through several stages of activity, namely Phase I, counseling and delivering material on the concept of urban farming and managing household waste into liquid fertilizer, compost and organic growing media. Phase II, Submission of Verticulture Concept Materials for Anticipating Narrow and Limited Land in Urban Areas. Phase III, Introduction & Practice of Urban Farming Implementation Evaluation of activities using the pretest, posttest and practice assessment methods. The evaluation results show that 93% of partners are involved in this activity and provide an increase in the understanding of the partner community by 85%, where the value of the initial understanding of partner activities towards urban farming cultivation is 54%, then after the activity the value of understanding is 100%.
Potensi Lengkuas Sebagai Bahan Pengawet Ikan: Review Siti Aminah; Yunan Kholifatuddin Syadi; Muhammad Yusuf; Sri Hartati
Jurnal Pangan dan Gizi Vol 13, No 1 (2023): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.13.1.2023.59-66

Abstract

Galangal (Alpinia galanga) is a type of spice that is widely used as a spice and medicine. Galangal bioactive components such as flavonoids, terpenoids and phenolics have the potential to be antibacterial. Today has been widely studied the potential of galangal as an alternative preservative for natural food and fresh fish has characteristics that are prone to damage, especially microbiological damage, this is influenced by the characteristics of fresh fish with high water content, neutral pH and soft texture, microorganisms that destroy fresh fish include: Bacillus alvei, Pesudomonas aerogenosa, and Staphylococcus saprophyticus. Flavonoids, terpenoids and phenolics and other bioactiv components in galangal are able to inhibit bacterial growth in fish through mechanisms such as damaging bacterial cell walls, disrupting cell osmosis pressure and cell wall formation. Literature search both from research journal, theses and books. This review will be discussed the ability of galangal to inhibit microorganisms that destroy fresh fish and future research opportunities for formulations of natural ingredients as preservatives. Galangal has the potential as a preservative for fish trough the mechanism of inhibiting the growth of destructive microorganisms.
Analysis for the Presence of Borax in IRTs and MSMEs Producing Karak in Bulu Lucky Sanjaya Lucky; Retno Widyastuti; Sri Hartati
Journal of Food and Agricultural Product Vol. 4 No. 1 (2024): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i1.5054

Abstract

Home Industry products and Micro, Small and Medium Enterprises (MSMEs) in the form of traditional foods are widely developed in Sukoharjo Regency. Traditional food karak crackers are one of the products favored by the people of Central Java, especially Sukoharjo Regency. Karak crackers are a food that is much loved by the community because it tastes savory, cheap and can be used for side dishes and snacks. The main ingredient in making karak crackers is poor quality rice or rice groats with added salt and bleng. Bleng is alleged to contain borax, which is harmful when it enters the human digestive system. This study aims to determine the presence of borax contained in karak crackers produced by IRTs and MSMEs in Bulu Subdistrict and to select alternative ingredients to replace bleng (borax). This research was conducted with 2 methods, namely survey and evaluation, in the survey method to determine the sample using stratified purposive sampling with 3 levels. After the karak cracker samples were collected, the presence of borax was tested using turmeric extract. The results obtained stated that all samples from IRTs and MSMEs contained borax.
Characteristics of Tomato Sauce with Various Concentrations of Breadfruit Starch (Artocarpus communis) as a Natural Thickener Indri Triastuti; Sri Hartati; Novian Wely Asmoro
Journal of Food and Agricultural Product Vol. 4 No. 1 (2024): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i1.5055

Abstract

Tomato sauce is a food product made in the form of tomato paste. Making tomato sauce requires a thickener. The thickener commonly used in making tomato sauce is CMC (Carboxymethyl Cellulose) which does not contain elements that are beneficial to health. One natural thickening agent that has the potential to be developed is breadfruit starch. This research aims to determine the effect of adding breadfruit starch on the characteristics of tomato sauce. The research began with making breadfruit starch, then making tomato sauce according to the treatment and continued with product analysis. This study used a simple complete random design with one factor, namely S(0.5) as much as 2.5 grams of breadfruit starch, S(1.0) as much as 5 grams of breadfruit starch, S(1.5) as much as 7.5 grams of breadfruit starch, SM (0 grams added breadfruit starch/using 5 grams of cornstarch), and SK (commercial tomato sauce). The data obtained were analyzed using One Way Anova and to determine whether there were differences in treatment, the Duncan Multiple Range Test (DMRT) was continued with a significance level of 5%. The results showed that the addition of breadfruit starch had a significant effect on water content S(1.5) with a value of 76.87%, degree of acidity/pH S(0.5) with a value of 4.01, total dissolved solids S(1.5 ) with a value of 27°Brix.
Co-Authors A. Intan Niken Tari A. Intan Niken Tari Afriyanti Afriyanti Agustina Intan Niken Tari Amelia Ayu Kusumaningtyas Asmoro, Novian Wely Catur Budi Handayani Cindhe Putri Larasati Febbi Nurahmawati Indri Triastuti Lucky Sanjaya Lucky Muhammad Fathul Anwar Muhammad Yusuf Purwanto Purwanto Retno Widyastuti Sartono Putro Sekar Kusumawati Siti Aminah Sohib Assalam Suparmo Suparmo Umar Santoso Yunan Kholifatuddin Sya’di Yustinus Marsono