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All Journal Jurnal Penelitian Saintek JPTK: Jurnal Pendidikan Teknologi dan Kejuruan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni agriTECH Jurnal ABDINUS : Jurnal Pengabdian Nusantara Jurnal Riset Teknologi Industri

Ichda Chayati

Universitas Negeri Yogyakarta

Author-ID : 246822

Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Other

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Articles

Sifat Fisikokimia Madu Monoflora dari Daerah Istimewa Yogyakarta dan Jawa Tengah Ichda Chayati
agriTECH Vol 28, No 1 (2008)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Physical and chemical properties of monofloral honeys from Daerah Istimewa Yogyakarta (DIY) and Central Java provinces were evaluated. Four honey samples were used in this study, namely kaliandra, klengkeng, rambutan, and randu honey. Kaliandra honey was supplied by beekeepers from Kulon Progo, DIY. Klengkeng honey was from Amba- rawa, rambutan honey was from Magelang, and randu honey was from Pati. Three later sources of honey belongs to Central Java province. Analysis of physical properties of honeys were moisture content, colour, and viscosity. Analy- sis of chemical properties of honeys were pH, total phenolic compound, and sugar content. Results showed that the physico-chemical properties of monofloral honeys varied as follows: moisture content (18.95 – 26.52) %, red colour (2.23 – 4.13), yellow colour (10.00 – 40.33), viscosity (3.99 – 18.24) Poise, pH (3.87 – 4.48), phenolic compound (371.4 – 1,188.3) mg/100 ml, maltose content (6.71 – 28.82) mg/100 ml, glucose content (14.63 – 18.82) mg/100 ml, and fructose content (28.82 – 41.30) mg/100 ml.ABSTRAKPenelitian ini bertujuan untuk mengetahui sifat-sifat fisika dan kimia madu monoflora dari Propinsi Daerah Istimewa Yogyakarta (DIY) dan Jawa Tengah. Empat sampel madu yang digunakan dalam penelitian ini adalah madu kaliandra, klengkeng, rambutan, dan randu. Madu kaliandra berasal dari peternak lebah di Kulon Progo, DIY. Madu dari propinsi Jawa Tengah adalah madu klengkeng dari Ambarawa, madu rambutan dari Magelang, dan madu randu dari Pati. Sifat- sifat fisika yang dianalisis adalah kadar air, warna, dan viskositas, sedangkan sifat-sifat kimianya adalah pH, komponen fenolat total, dan kadar gula. Hasil penelitian menunjukkan bahwa sifat-sifat fisika madu monoflora adalah kadar air 8,95 – 26,52%, warna merah 2,23 – 4,13, warna kuning 10,00 – 40,33, dan viskositas 3,99 – 18,24 Poise. Sifat-sifat kimia madu monoflora adalah pH 3,87 – 4,48, komponen fenolat total 371,4 – 1.188,3 mg/100 ml, kadar maltosa 6,71 – 28,82 mg/100 ml, kadar glukosa 14,63 – 18,82 mg/100 ml, dan kadar fruktosa 28,82 – 41,30 mg/100 ml.

ESTIMATION OF AGRICULTURE SAVE GARUT CHIPS WITH ACCELERATED TEST METHOD Ichda Chayati
Jurnal Penelitian Saintek Vol 9, No 1: April 2004
Publisher : Institute of Research and Community Services, Universitas Negeri Yogyakarta

ion of shelf life 0/ arrowroot chips by accelerated test was~'I1Ialea, Arrowroot chips from KKPA was fried, packed, and kept at and -IO"C and room temperature. followed by hedonic lest and..,...snemtcut analysis. Chemical compositions of arrowroot chips were4.97 % moisture, ]05 % ash.].:/7 % protein, ]715 % fat, 62.7 %(by difference) and -I.M % crude fiber content.' Arrowroot chips fried with good quality frying oil and packed with plastic 05 has /5 weeks shelflife bv estimation If it is kept at room

Kajian Tracer Study LulusanJurusan PTBB FT UNY Tahun 2012 Noor Fitrihana; Prihastuti Ekawatiningsih; Ichda Chayati; Kapti Asiatun; Asi Tritanti
Jurnal Pendidikan Teknologi dan Kejuruan Vol 22, No 1 (2014): (Mei)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

The objectives of this study were: (1) to describe the graduates’ profile of the Department of Fashion Design and Hospitality Education of 2010-2012 that is required by the National Accreditation Commision for Higher Education, (2) to examine the gap between the graduates’ competencies with the market needs. This tracer study is a descriptive survey study conducted from June to November 2012. The population were 241 graduates of the academic year of 2012. 87 samples were succesfully interviewed through telephone interviews. The instruments of this study was a questionnaire. Quantitative data was analysed using crosstab and percentages. While the qualitative data was analysed by categories. The results showed: (1) the graduates of the Fashion Design, the Hospitality, and the Make-up and Beauty Therapy Programmes who understand the job application process were 85%, 78%, and 86% respectively (b) the graduates of Fashion Design, Hospitality, and Make-up and Beauty Therapy Programmes with the less than 6 months waiting period before the first employement were 85%, 100%, 80% respectively (c) The graduates of Fashion Design, Hospitality, and Make-up and Beauty Therapy Programmes who get job vacancies from advertisements and direct application to the company were 15% and 85%, 43% and 57%, 80% and 20% respectively. d. the graduates of Fashion Design, Hospitality, and Make-up and Beauty Therapy Programmes who are employed in the fields related to their study were 61.5% 71%, 60% respectively (2) The graduates’ competencies compared to the market needs were as follows: (a) Competencies required were integrity, mastery of science, English, information technology, communication, teamwork, self-development, mastery of skills, special expertise, leadership, and organizational management. (b) 98% of the graduates have excellent performance in terms of integrity, expertise, science, English, information technology, communication, teamwork, and self-development.

Pemanfaatan Sumber Belajar Internet untuk Meningkatkan Kreativitas Penyajian pada Mata Kuliah Pengolahan Makanan Oriental Titin Hera Widi Handayani; Ichda Chayati
Jurnal Pendidikan Teknologi dan Kejuruan Vol 19, No 2 (2010): (Oktober)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Penelitian ini bertujuan mengetahui: (1) pemanfaatan sumber belajar internet mata kuliah Pengolahan Makanan Oriental, (2) pengaruhnya terhadap prestasi (nilai penyajian) mahasiswa, dan (3) pendapat mahasiswa terhadap pembelajaran tersebut. Penelitian ini termasuk penelitian tindakan kelas. Subyek penelitian ini adalah mahasiswa semester 3 Program Studi Teknik Boga (D3) sebanyak 26 orang, yang mengambil Mata Kuliah Pengolahan Makanan Oriental. Penelitian dilakukan di Laboratorium Boga Jurusan PTBB pada tahun 2006. Teknik pengumpulan data dengan observasi, angket, dan dokumentasi. Model disain yang digunakan adalah model Kemmis Mc Taggart meliputi tiga langkah yaitu planning, acting and observing, dan reflecting dengan tiga siklus perlakuan. Data dianalisis dengan deskriptif kuantitatif. Hasil penelitian disimpulkan bahwa: (1) pemanfaatan sumber belajar internet pada mata kuliah Pengolahan Makanan Oriental memerlukan tiga siklus dengan perlakuan pada siklus ketiga adalah searching, mancetak hasil/ print, dan mengkaji kulinari, (2) sumber belajar internet dapat meningkatkan nilai penyajian mata kuliah Pengolahan Makanan Oriental dari nilai 2,5 (cukup sesuai – sesuai) menjadi 3,35 (sesuai – sangat sesuai), (3) mahasiswa berpendapat bahwa sumber belajar internet pada mata kuliah Pengolahan Makanan Oriental dapat lebih menambah wawasan tentang penyajian makanan oriental dan dapat membuat mahasiswa lebih kreatif serta lebih memahami kulinari makanan oriental.

Profil Teamwork Skill sebagai Gambaran Kemampuan Kompetitif Mahasiswa Ichda Chayati; Sutriyati Purwanti; Mutiara Nugraheni
Jurnal Pendidikan Teknologi dan Kejuruan Vol 22, No 1 (2014): (Mei)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

The objectives of the study were: 1) to identify the profile of the Hospitality Engineering Education students’ teamwork skills, 2) to identify the profile of the Hospitality Engineering Students’ teamwork skills, 3) to describe the general overview of the students’ teamwork skills, 4) to identify the group of Bachelor program with the highest and the lowest teamwork skills, 5) to identify the group of the Associate program with the highest and the lowest teamwork skills. This study was a descriptive study. The results showed: 1) the Hospitality Engineering Education students who were at the stages of forming, storming, norming, and performing teamwork skills were 1.02%; 0.52%; 53.39%; and 45.07% respectively, 2) The Hospitality Engineering students who were at the stage of forming, storming, norming, and performing teamwork skills were 2.3%; 2.43%; 54.85%; and 40.42% respectively, 3) All of students in Bachelor and Associate programs generally have good team work skills, 4) in the Bachelor level, the groups with the highest teamwork skills were the regular Bachelor program of 2011 and the non-regular Bachelor program of 2010, while the groups with the lowest teamwork skills were the regular Bachelor program of 2009 and the non-regular Bachelor program of 2009, 5) at the Associate level, the group with the highest teamwork skills was the regular Associate program of 2011, while the group with the lowest team work skills was the regular Associate program of 2010.

Pengaruh Varietas, Fraksi Pengayakan, dan Jenis Pelarut terhadap Kadar Antisionin, Fenolik Total, dan Aktivitas Antiokasidan Ekstrak Jagung Ungu Ichda Chayati; Sunarti Sunarti; Yustinus Marsono; Mary Astuti
Jurnal Riset Teknologi Industri Vol.14. No.1 JUNI 2020
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26578/jrti.v14i1.5399

Penelitian bertujuan untuk mengetahui pengaruh varietas, fraksi pengayakan, dan jenis pelarut terhadap sifat kimia ekstrak jagung ungu (EJU) yang meliputi kadar antosianin total, fenolik total, flavonoid total, aktivitas antioksidan, dan komponen antosianinnya. Jagung ungu sebanyak tiga varietas, yaitu Pulut Manado dari Sulawesi dan Malang Biasa serta Malang Pekat dari Jawa digunakan sebagai sampel. Fraksi pengayakan meliputi fraksi tepung jagung ungu yang lolos ayakan 60 mesh dan yang tidak lolos ayakan 60 mesh. Pembuatan ekstrak antosianin menggunakan variasi pelarut etanol-asam sitrat 3% dan aquades-asam sitrat 3% (1:10), penguapan dengan rotary evaporator bersuhu 40oC atau 50oC, tekanan 75 atau 175 mbar, selama 4-5 jam. Hasil penelitian menunjukkan bahwa dari semua parameter pengujian yang dilakukan, ekstrak jagung ungu varietas Malang Pekat dari fraksi yang tidak lolos ayakan 60 mesh, dan menggunakan pelarut etanol-sitrat 3% mempunyai kadar tertinggi, yaitu kadar antosianin total 2.553+48,6 mg cyanidin-3-glucoside equivalent (CGE)/ L, kadar fenolik total 5.615+71,9 mg gallic acid equivalent (GAE)/ L, kadar flavonoid total 4.541+40,4 µg rutin hydrate/ L, aktivitas antioksidan metode DPPH 11.212+148 µmol Trolox equivalent (TE)/ L, dan aktivitas antioksidan metode FRAP 18.030+18,0 µmol TE/ L. Ekstrak jagung ungu Pulut Manado mengandung antosianin peonidin-3-glukosida (PN-3-G), sedangkan ekstrak dari Malang Biasa dan Malang Pekat mengandung cyanidin-3-glukosida dan PN-3-G. Ekstrak yang dibuat dari jagung ungu varietas Malang Pekat, fraksi tidak lolos pengayakan, dan diekstraksi dengan pelarut etanol-asam sitrat 3% sangat potensial sebagai sumber antosianin, yang bisa dimanfaatkan sebagai pewarna alami maupun sumber antioksidan eksogen.

Diversifikasi Rasa Baru Apem Yaqowiyyu Jatinom untuk Meningkatkan Kualitas Produk Unggulan di Kabupaten Klaten Ichda Chayati; Syukri Fathudin Achmad Widodo; Bayu Rahmat Setiadi
Jurnal ABDINUS : Jurnal Pengabdian Nusantara Vol 8 No 1 (2024): Volume 8 Nomor 1 Tahun 2024
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/ja.v8i1.19049

Apem yaqowiyyu is a traditional snack at every breakfast event in Jatinom District, Klaten Regency. Gradually, apem yaqowiyyu began to be sold every day without waiting for the Saparan ceremony. One of the existing and productive producers of Apem Yaqowiyyu is UKM Apem Yaqowiyyu Bunda Santi. A total of 6 people, namely Mrs. Santi and five workers, have been able to produce apem yaqowiyyu to meet the needs of the local community and tourists. In carrying out business, these SMEs have a significant production problem. The problem is that the limited apem owned is not durable and long-lasting, and the number of variants over the years of opening a business is only five flavors. Solutions that can be resolved based on an agreement between the PKM team and partners are solving production problems. The solution to the production problem is the addition of 5 new flavors that the general public likes. The resulting PKM results are six new flavor variants based on research innovation and science and technology application to partners, including Mocca A, Mocca B, Pisang Kepok, Pisang Raja, Baked Plantain, and Raisins. Based on the PKM team and partner assessment results, Mocca A is in great demand and has the potential to have a high selling value because the quality of the apem filling is premium class.

TEKNOLOGI PENGOLAHAN BUAH NAGADAN DIVERSIFIKASI PRODUK OLAHANNYASEBAGAI UPAYA PENINGKATAN JIWA KEWIRAUSAHAAN DI SMK AGRI INDUSTRI Titin Hera Widi H., Ichda Chayati, Nani Ratnaningsih,
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 15, No 2 (2011)
Publisher : Universitas Negeri Yogyakarta

The community program is dedicated to: 1) give alternative ofprocessing technology of dragon fruit in SMK Agriindustri to preserve andmaintain its nutrients, 2) give alternative of product diversification ofdragon fruit, and 3) give entrepreneurship motivation by having skills toprocess dragon fruit.The programs were done in August 3rd and 4th 2010, located atSMK Agriindustri Nanggulan Kulonprogo. Oral presentation, demonstration,and practicing were used as methods while training. The programwas evaluated its inputs, processes, products, and trainee satisfactions.The evaluations showed that: 1) Dragon fruit could be processed bysugar preservation, which its products were in the range of standards. 2)Dragon fruit could be processed into 6 products, i.e. dragon fruit syrup(simple and special grade), dragon fruit extract, dragon fruit instant drink,dragon fruit jam, and dragon fruit candy. 3) The community program wassuitable with the need of trainee and it could increase the motivation oftrainee's entrepreneurship.Keywords: dragon fruit, processing technology, product diversification,entrepreneurship

TEKNOLOGI PENGOLAHAN PATI GARUT DAN DIVERSIFIKASI PRODUK OLAHANNYA DALAM RANGKA PENINGKATAN KETAHANAN PANGAN Ratnaningsih, Nani; Nugraheni, Mutiara; Handayani, Titin Hera Widi; Chayati, Ichda
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 14, No 2 (2010)
Publisher : Universitas Negeri Yogyakarta

The objectives of community development activity are: 1) give alternative of processing technology of arrowroot for group of farmer KSM Mekar Sari di Desa Gegunung, Kel. Sendangsari, Kec. Pengasih, Kulon Progo, Yogyakarta, so that can yield arrowroot starch that fulfills standard quality with appropriate packaging and labeling; 2) know extraction technology efficiency of arrowroot starch with mechanically hydraulic press; 3) give alternative of food product to consumer in the form of arrowroot starch-based cookies that high nutrition and fulfills standard quality; and 4) give an opportunity for home industry with exploiting of arrowroot so can be empowered and increases public prosperity, especially farmer arrowroot. The community development activity was done from July up to November 2009 and divided to become some phases, that is preparation, implementation and evaluation. At preparation phase was done by designing of extraction arrowroot starch machine, making of hydraulic press machine for arrowroot starch extraction, making of arrowroot starch-based cookies, design of packaging and labeling, making of training matter and evaluation sheet. Implementation phase was done with discourse method, discussion, demonstration, practice of processing technology of arrowroot starch with hydraulic press machine, and practice of making of arrowroot starch-based cookies for general and diabetic consumer. Discourse matter contains about arrowroot characteristics and damage cause, processing technology of arrowroot, packaging and labeling, sanitary and hygiene, food safety, and economic analysis in the form of determination of production cost, selling price and BEP. Evaluation phase covered evaluation of input, process, product, and satisfaction of activity participant. Based on result and discussion can concluded that: 1) Community development activity have been done on 1 and 15 November 2009 followed by 21 members of group of farmer KSM Mekar Sari; 2) Extraction technology of arrowroot starch with hydraulic press machine can yield arrowroot starch closing standard quality of arrowroot starch according to SNI with appropriate packaging and labeling; 3) Extraction technology of arrowroot starch with hydraulic press machine more efficiently is compared to separation technique applied before all; 4) Alternative of food product in the form of arrowroot starch-bases cookies to general and diabetic consumer that high nutrition and fulfills standard quality; and 5) Processing technology and diversification of arrowroot starch product can open an opportunity for home industry that can be powered and increases resilience of food on local food material-based

Co-Authors Asi Tritanti Kapti Asiatun Mary Astuti Mutiara Nugraheni Nani Ratnaningsih Noor Fitrihana Prihastuti Ekawatiningsih Rahmat Setiadi, Bayu Sunarti Sunarti Sutriyati Purwanti Syukri Fathudin Achmad Widodo Titin Hera Widi Handayani Yustinus Marsono

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