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All Journal Teknologi dan Kejuruan: Jurnal teknologi, Kejuruan dan Pengajarannya E-Journal of Tourism Jurnal Pendidikan: Teori, Penelitian, dan Pengembangan Jurnal Preventia Jurnal Aplikasi Teknologi Pangan Journal of Food and Culinary Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Journal of Food Technology and Agroindustry Jurnal Abdimas Pariwisata International Journal of Educational Research and Social Sciences (IJERSC) Abditeknika - Jurnal Pengabdian Kepada Masyarakat Anjoro : International Journal of Agriculture and Business International journal of education and learning Journal of Agri-Food Science and Technology (JAFoST) Prosiding Seminar Nasional Hasil-hasil Penelitian dan Pengabdian Pada Masyarakat Jurnal Farmasetis Bulletin of Culinary Art and Hospitality Journal of Business on Hospitality and Tourism Jurnal Inovasi Teknologi dan Edukasi Teknik NUTRIENT JURNAL GIZI Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS) Jurnal Akademika Baiturrahim Jambi
Mazarina Devi
Universitas Negeri Malang
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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The Effect of Semi-Refined Carrageenan and Potassium Chloride Added on Physico-Chemical Characteristics of Instant Grass Jelly Abdul Hamid, Mansoor; Kit, Jason Chuah Wai; Devi, Mazarina; Mamat, Hasmadi; Ab Wahab, Noorakmar; Mohd. Razali, Umi Hartina; Ahmad, Fisal
Teknologi dan Kejuruan: Jurnal Teknologi, Kejuruan, dan Pengajarannya Vol 44, No 1: Februari 2021
Publisher : Fakultas Teknik Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um031v44i12021p73-84

Abstract

This study focused on the effect of the combination effect of semi-refined carrageenan and potassium chloride on the instant grass jelly formulation. As in the traditional method of grass jelly production, the cornstarch was added to the grass jelly extract to give the gelling texture of grass jelly. Semi-refined carrageenan was added to replace the starch and the physicochemical characteristics and nutrient composition of the product was evaluated. The cincau leaves was boiled in a certain volume of water and the extraction was then converted to powder form via spray dryer. A pre-study has been conducted in determining the best method to produce grass jelly extract which based on the result of production yield, as well as conducted the physic-chemical tests. The finding showed that the extraction of 125g dried leaves of cincau with 4.5 L of water which boiled for 2.5 hours was the best extraction recovery with 75.92 percent. As a conclusion, SRC can be used as a starch replacer in grass jelly production as an instant product and texture is retained as well as nutrient contents of the product is improved
Pelatihan Pengembangan Filling Roti dari Hasil Laut Sebagai Usaha Peningkatan Teaching Factory Smk Negeri 3 Probolinggo Devi, Mazarina; Soekopitojo, Soenar; Hidayati, Laili
Jurnal Inovasi Teknologi dan Edukasi Teknik Vol. 3 No. 10 (2023)
Publisher : Universitas Ngeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um068v3i102023p1-5

Abstract

Teaching Factory aims to transfer a real production or manufacturing environment into the classroom. Real-life production sites are used for teaching purposes to enhance teaching activities with existing knowledge of everyday industrial practice processes. The teaching factory at SMK Negeri 3 Probolinggo still experiences shortages, including skilled human resources in the field of bread processing and students who are less active in taking part in practicums in bakery subjects. Training on developing fillings from marine products as a development of contemporary bakery products by exploring local wisdom food sources is expected to be a solution to the problems found in the teaching factory program at SMK Negeri 3 Probolinggo. It is hoped that processing products from local food ingredients can produce bread products that are characteristic of bakery products at SMK Negeri 3 Probolinggo. The training that will be provided, apart from developing bakery products, will also provide training on making seafood floss from marine sources to fill several bakery products. The bread filling is made from seafood because Probolinggo is in the North Sea. After providing materials for making fish floss and bread, participants then prepared the materials and tools needed. The preparation of materials and tools greatly influences the effectiveness of the practice so that practice participants are very careful in preparing materials and practice tools. From the practical results, the leaders, and teachers of the culinary arts study program at SMK Negeri 3 Probolionggo are interested in making fish floss a superior product that will be developed in the teaching factory program at SMK Negeri 3 Probolinggo. Teaching Factory bertujuan untuk mentransfer lingkungan produksi atau manufaktur yang sebenarnya ke dalam kelas. Situs produksi kehidupan nyata digunakan untuk tujuan pengajaran dalam rangka meningkatkan kegiatan mengajar dengan pengetahuan yang ada di proses praktik industri sehari-hari. Teaching factory yang terdapat di SMK Negeri 3 Probolinggi masih mengalami kekurangan diantaranya adalah sumber daya manusia yang terampil di bidangn pengolahan roti serta siswa yang kurang aktif mengikuti praktium pada mata pelajaran bakery. Pelatihan pengembangan filling dari hasil laut sebagai pengembangan produk bakery kontemporer dengan menggali sumber pangan kearifan lokal diharapkan dapat menjadi pemecahan masalah yang terdapat pada program teaching factory di SMK Negeri 3 Probolinggo. Pengolahan produk dari bahan pangan lokal diharapkan dapat menghasilkan produk roti yang menjadi ciri khas produk bakery di SMK Negeri 3 Probolinggo. Pelatihan yang akan diberikan, selain pengembangan produk bakery juga akan memberikan pelatihan pembuatan abon seafood dari sumber hasil laut untuk mengisi beberapa produk bakery. Bahan isi roti dari hasil laut karena Probolinggo terletak di perairan laut Utara. Setelah pemberian materi pembuatan abon ikan dan roti, kemudian peserta menyiapkan bahan dan alat yang dibutuhkan. Persiapan bahan dan alat sangat mempengaruhi efektivitas jalannya praktik sehingga peserta praktik sangat teliti menyiapkan bahan dan alat praktik. Dari hasil praktik, pimpinan dan guru prodi tata boga SMK Negeri 3 Probolionggo tertarik untuk menjadikan abon ikan sebagai unggulan yang akan dikembangkan pada program teaching factory SMK Negeri 3 Probolinggo.
Analysis of the quality of broccoli leaf powder treated by blanching and drying Hamid, Mansoor Abdul; Chong , Wan Ni; Hong, Yeap Chi; Mantony, Oslida; Devi, Mazarina; Soekopitojo, Soenar; Pratikto, Heri; Wibawa, Aji Prasetya; Sugiyanto, Sugiyanto
Anjoro: International Journal of Agriculture and Business Vol 4 No 1 (2023): Anjoro
Publisher : Agribusiness Department, Agriculture and Forestry Faculty, Universitas Sulawesi Barat, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31605/anjoro.v4i1.2350

Abstract

Brassica oleracea L. italica, the scientific name for broccoli, is a vegetable that is frequently consumed for its florets, which have a number of health benefits. However, other portions of the plant, including the leaves, are almost always discarded despite being good for human health. The study was carried out with the purpose of investigating how the physicochemical characteristics of powdered broccoli leaves were affected by blanching and various drying techniques applied. Broccoli leaves were first blanched in hot water before being dried, which included sun drying, oven drying, cabinet drying, and vacuum drying. The findings demonstrated that blanching enhanced the powder's physical attributes while maintaining its phenolic and flavonoid contents. Blanching also reduced the breakdown of the chlorophyll content in all drying techniques, although this process made it harder to keep the goods' antioxidant function. In conclusion, vacuum drying method of blanched broccoli leaf powder showed the highest retention of physicochemical properties, phytochemical content, and antioxidant activity.
Perbedaan Kadar Gula Darah Berdasarkan Jenis Kelamin dan Status Gizi (IMT) Lansia Penderita Diabetes Melitus Tipe 2 Reksi Umbu Remu Samapati; Ronasari Mahaji Putri; Hilda Mazarina Devi
Jurnal Akademika Baiturrahim Jambi Vol. 12 No. 2 (2023): September
Publisher : Universitas Baiturrahim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/jab.v12i2.699

Abstract

One disease that often attacks old age is type 2 DM. The number of DM cases is increasing. Differences in gender and nutritional status (BMI) in blood sugar levels in elderly patients with type 2 diabetes at the Dinoyo Community Health Center, Malang City, were the aims of this research. Cross-sectional design and observational methods characterized this study. questionnaire-based data collection using a sample of 32 people selected using the quota sampling method. Man Whitney test was used to analyze the collected data. The results of the research showed that female respondents experienced an incidence of diabetes of (59.4%) and respondents who had an obese nutritional status experienced an incidence of diabetes of (93.8%); There are differences in blood sugar based on gender (p value = 0.007) and nutritional status (p value = 0.000) in elderly people suffering from type 2 DM at the Dinoyo Community Health Center, Malang City. It is hoped that future researchers will examine the role of the family which is associated with the incidence of type 2 DM
The Effect of Breadfruit Leaves (Artocarpus altilis) Addition to Antioxidant Content and Organoleptic Properties of Ginger Wedang Triana, Fatimah Agus; Devi, Mazarina; Soekopitojo, Soenar
Journal of Agri-Food Science and Technology Vol. 2 No. 1 (2021): February
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (222.499 KB) | DOI: 10.12928/jafost.v2i1.4314

Abstract

Ginger breadfruit leaves wedang is a functional beverage made from breadfruit leaves that contains high antioxidant value, ginger and palm sugar. Moreover the adding healthy value function in ginger breadfruit leaves wedang product, also to utilizing the breadfruit leaves into functional beverage of ginger breadfruit leaves wedang in order to be accepted by the people. This research aims to know 4%, 5% and 6% breadfruit leaves addition influence to antioxidant content (gallic acid, quercetin and kaempferol) and organoleptic properties. This experiment research using Completely Random Design (CRD) with three kinds of treatment. The analyzed data using One Way ANOVA, if the treatments shows difference significant, then the analyzed data should be proceed by Duncan’s Multiple Range Test with 5% confidence interval. The highest value of gallic acid antioxidant contect leads in 6% ginger breadfruit leaves wedang about 92,326 μg/ml. The highest value of quercetin antioxidant contect leads in 6% ginger breadfruit leaves wedang about 36,767 μg/ml. The highest value of kaempferol antioxidant contect leads in 6% ginger breadfruit leaves wedang about 25,921 μg/ml. The highest score of color hedonic is 3,97, and the highest score of taste hedonic is 3,67. The highest score of color hedonic quality is 3,11 with dark brown color criteria. The highest score of taste hedonic quality is 4,17 with a bit bittersweet taste criteria
Pelatihan Pengembangan Produk Olahan Ikan Terinasi Pada Kader Pkk Di Kecamatan Pakisaji Devi, Mazarina; Wahyuni, Wiwik; Nurbaya, Arindra; Umniati, Sri
Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS) 2024: Membangun Masyarakat Berkelanjutan melalui Penerapan Teknologi di Era Society 5.0
Publisher : Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Masalah stunting masih menjadi salah satu permasalahan kesehatan yang terdapat di Kecamatan Pakisaji. Kejadian stunting berhubungan dengan asupan makanan yang kurang atau rendahnya asupan protein. Keragaman jenis makanan dan konsumsi ikan digerakkan sebagai upaya pencegahan stunting. Tujuan pengabdian ini adalah meningkatkan skill kader PKK dalam mengembangkan produk jajanan balita tinggi protein. Metode yang dilakukan dengan cara melatih kader PKK membuat produk olahan cilok dan siomay tinggi protein dobel protein hewani dengan bahan baku utama dari ikan teri nasi dan ayam. Pelatihan dilakukan di Pendopo kecamatan Pakisaji yang diikuti oleh 40 peserta dengan rincian peserta dari unsur ketua PKK, ketua pokja empat, serta kader posyandu dari seluruh desa yang terdapat di Kecamatan Pakisaji. Kegiatan pengabdian diawali dengan pemberian materi oleh tim pengabdian dari LPPM UM dan dilanjutkan dengan praktik membuat jajanan tinggi protein dobel protein hewani berupa cilok dan siomay ikan teri nasi. Peserta antusias dan aktif mempraktikan membuat produk olahan dari ikan teri nasi. Diharapkan hasil pelatihan dikembangkan di desa masing-masing peserta. Kata kunci— pelatihan, produk olahan, ikan teri, stunting, dobel protein
Integrasi Smart Camera dan AI untuk Mendukung Agribisnis Kopi Berkelanjutan di Wilayah Pedesaan Indonesia Kiranawati, Titi Mutiara; Aripriharta, Aripriharta; Zubaidah, Siti; Devi, Mazarina; Salwa, Nur Fadhila Rasyida; Ananta, Sasmita Bagus Sang Kesuma; Bagaskoro, Muhammad Cahyo
Abditeknika Jurnal Pengabdian Masyarakat Vol. 5 No. 2 (2025): Oktober
Publisher : LPPM Universitas Bina Sarana Informatika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31294/abditeknika.v5i2.9602

Abstract

Kendala utama agribisnis kopi pedesaan di Lembah Dilem Wilis, Trenggalek, adalah kualitas biji yang tidak konsisten akibat sortir manual. Sistem sortir otomatis berbasis Smart Camera dan AI dikembangkan untuk klasifikasi real-time biji kopi berdasarkan visual seperti warna dan ukuran. Dirancang dengan Raspberry Pi, sensor kamera, dan algoritma CNN , penerapannya melibatkan kolaborasi peneliti dan petani lokal secara partisipatif. Kami menggunakan 500 data latih yang diakuisisi dari aplikasi untuk pelatihan model CNN kami. Uji lapangan menunjukkan sistem ini mengurangi waktu sortir dari 45 menjadi 15 menit per kg, meningkatkan akurasi seleksi dari 75% menjadi 94%, dan melipatgandakan produktivitas harian. Analisis confusion matrix heatmap mengonfirmasi akurasi klasifikasi tinggi , dan sensor PZEM menunjukkan keandalan pemantauan daya. Meskipun meningkatkan efisiensi, tantangan adopsi petani kecil dan variasi kondisi biji kopi menjadi area pengembangan lebih lanjut. Evaluasi kuantitatif sebelum dan sesudah implementasi, menggunakan sampel biji kopi lokal, menegaskan bahwa integrasi teknologi ini meningkatkan efisiensi, mutu produksi, dan memberdayakan petani menuju agribisnis berkelanjutan.   The primary challenge for rural coffee agribusiness in Dilem Wilis Valley, Trenggalek, is inconsistent bean quality due to manual sorting. An automated sorting system based on Smart Camera and AI was developed for real-time classification of coffee beans based on visual parameters like color and size. Designed with a Raspberry Pi, camera sensor, and CNN algorithm , its implementation involved participatory collaboration between researchers and local farmers. We used 500 training data acquired from the application for our CNN model training. Field trials showed the system reduced sorting time from 45 to 15 minutes per kg, increased selection accuracy from 75% to 94%, and doubled daily productivity. Confusion matrix heatmap analysis confirmed high classification accuracy , and PZEM sensors demonstrated reliable power monitoring. While enhancing efficiency, challenges in small-scale farmer adoption and varied bean conditions present areas for further development. Quantitative evaluation before and after implementation, using local coffee bean samples, affirmed that this technology integration boosts efficiency, product quality, and empowers farmers towards sustainable agribusiness.
Comprehensive Study Enhancing Quality Of Education In Indonesia: Leadership, Work Environment, Motivation Among Vocational School Teachers Dwiyono, Gunawan; Purnomo, Purnomo; Sutadji, Eddy; Devi, Mazarina
International Journal of Educational Research & Social Sciences Vol. 4 No. 5 (2023): October 2023 ( Indonesia - Nigeria )
Publisher : CV. Inara in Colaboration with www.stie-sampit.ac.id

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijersc.v4i5.710

Abstract

The Covid-19 pandemic's end led to rapid adaptation in the education sector with a shift to online learning for approximately 2 years. This prolonged duration resulted in a decline in education quality evident in online learning. Post-pandemic research aims to analyze the impact of leadership, work environment, and work motivation on vocational teachers in Indonesia. Regression analysis demonstrates that these factors collectively influence education quality. However, partial analysis reveals insignificant effects of leadership, while the work environment significantly impacts education quality. Motivation and teacher performance show no significant contributions to education quality. Further research recommendation includes using longitudinal analysis over an extended period to assess variable-related changes.
ANALYSIS OF ANTIOXIDANT CAPACITY AND GLUCOSE LEVEL OF BREADFRUIT LEAVES FUNCTIONAL DRINKS TREATED WITH DIFFERENT RATIO OF SWEETENERS Devi, Mazarina; Wibowotomo, Budi; Soekopitojo, Soenar
Journal of Business on Hospitality and Tourism Vol. 5 No. 1 (2019): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v5i1.135

Abstract

Efforts to lower blood sugar levels for diabetes mellitus patients can take by consuming  a popular functional drinks which has been added by herbal ingredients such as breadfruit leaves. The aim of this research is to observe the effect of addition three-types of sweetener (aspartame, acesulfam k, and sorbitol) in different ratio (50%: 25%: 25%, 25%: 50%: 25%, 25%: 25%: 50%) to the antioxidant capacity and glucose level of functional drinks made from breadfruit leaves, as well as its number of calories and variety sensory tests (sour taste, sweetness and texture). The experimental design used a Completely Randomized Design with three replications. This study also employs 35 panellists to produce organoleptic quality data in two repetitions.  All collected data were then analyzed using ANOVA test followed by DMRT test. Results showed that the highest antioxidant capacity was obtained by ratio 25%: 25%: 50% of aspartame, acesulfam k, and sorbitol with IC50 value of 64,717 ppm. Meanwhile the lowest glucose level was resulted by ratio 50%: 25%: 25% of aspartame, acesulfam k, and sorbitol in value of 25.53 g/100g. The highest number of calorie was produced by ratio 25%: 25%: 50% of aspartame, acesulfam k, and sorbitol with a value of 126.44 cal. / 100gr. Whereas, the most preferred formulas of breadfruit drink formulas are found in ratio 25%: 25%: 50% of aspartame, acesulfam k, and sorbitol.
Co-Authors Ab Wahab, Noorakmar Abdul Hamid, Mansoor Adelianda Auliani Kamaruddin Nur Afin Regina Cahyani Afin Regina Cahyani Agung Kurniawan Ahmad, Fisal Aji Prasetya Wibawa Ananta, Sasmita Bagus Sang Kesuma Andini Santoso Angel Sucaning Hikmah Aripriharta - Bagaskoro, Muhammad Cahyo Budi Wibowotomo Cahyani, Afin Regina Chi Hong Yeap Chong , Wan Ni Djoko Kustono Dwiyono, Gunawan Eddy Sutadji Eka Ayu Mentari Putri Firlia Wahyu Puspitasari Giri Halimah Hasmadi Mamat Heri Pratikto Hong, Yeap Chi Ifa Choirunnisa Ika Mutiara Ima Wardani Hazawen Inda Riana Wulansari Indah Puspita Sari Issutarti Issutarti Issutarti Issutarti Kai Yen Lim Kit, Jason Chuah Wai Laili Hidayati Lismi Animatul Chisbiyah Mansoor Abdul Hamid Mansoor Abdul Hamid Mantony, Oslida Marji Marji Maryana Muhamad Nor Maya Eka Pradana Minatus Isnatur Rahmawati Ming F. Teng Mohd. Razali, Umi Hartina Muhammad Zaki Muladi Muntholib Narju Najah Afnany Naufal Taufiqurrahman Nonny Aji Sunaryo Nurbaya, Arindra Nurul Falah Hashim Nurwikan Sutralestari Ovi Nur Fita Sari Peppy Mayasari, Peppy Poncowuri Handayani Purnomo Purnomo Reksi Umbu Remu Samapati Rendis Trisnawan Rizki Yulianingrum Roma Idatul Koir Ronasari Mahaji Putri Rustiani Dwi Untari Salwa, Nur Fadhila Rasyida Septa Katmawanti, Septa Shanti Dri Lestari Siti Zubaidah Soenar Soekopitojo Sugiyanto - Sunsya Putri Cahyaning Gusti Tata Sekar Juang Asmarani Teti Setiawati Titi Mutiara Kiranawati Tri Kuncoro Triana, Fatimah Agus Tuatul Mahfud Ummi Rohajatien Ummi Rojahatien Umniati, Sri Wiwik Wahyuni Yeni Susanti Yunus Fandi Prasetyo Zorayda Nabila Denata