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All Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Pontianak Nutrition Journal (PNJ) Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Pasundan Food Technology Journal (PFTJ) Tematik : Jurnal Teknologi Informasi Komunikasi JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Jurnal Sains Indonesia Jurnal Sains Boga Journal Of Applied Food And Nutrition Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Jurnal Gizi dan Kuliner Jurnal Pangan Kesehatan dan Gizi (JAKAGI) Media Kesehatan Politeknik Kesehatan Makassar Bogor Hospitality Journal Pesona Pariwisata Jurnal Keilmuan dan Aplikasi Teknologi Industri
Rizkiriani, Annisa
Program Studi Manajemen Industri Jasa Makanan Dan Gizi, Sekolah Vokasi, Institut Pertanian Bogor
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Pengembangan Produk Panna Cotta Bir Pletok Berbahan Dasar Jahe Merah (Zingiber Officinale Var. Rubrum), Serai (Cymbopogon Citratus) Dan Kayu Secang (Caesalpinia Sappan) Vieta Annisa Nurhidayati; Annisa Rizkiriani; Ani Nuraeni; Astari Riski; Syahidah Endrini An Najihah; Siti Munawarah
Jurnal Gizi dan Kuliner Vol 3 No 1 (2022): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v3i1.6896

Abstract

Pletok beer is a traditional Indonesian drink made from ginger, lemongrass, sappanwood and other spices with high antioxidant content. Pletok beer is currently less popular toyoung consumers. The modification of the Pletok beer product in the form of panna cotta isexpected to increase the value of Pletok beer among consumers. This study aimed to findPletok Beer Panna Cotta formulation preferred by the consumers. The study used acompletely randomized design with three treatments. Formula 1, 2, and 3 are panna cottaproducts with main additives, namely whipping cream, plain milk, and heavy cream,respectively. Hedonic test was performed to 30 untrained panelists using a 5-scale Likertquestionnaire with indicators assessing appearance, color, taste, aroma, and texture. The testresults showed that formula with added ingredients of plain milk have better preference scoresin color and appearance, while formulas with added ingredients of heavy cream have betterpreference scores in taste and texture. Overall, the formulation of Beer Pletok Panna Cottafavored by the panelists were products with heavy cream added or Formula 3.
PENGEMBANGAN PRODUK DIMSUM BERBAHAN DASAR UBI UNGU (IPOMOEA BATATAS L.): Development of Dimsum Product from Purple Sweet Potato (Ipomoea batatas L.) Vieta Annisa Nurhidayati; Annisa Rizkiriani; Ani Nuraeni; Andika Ghea Prameswari; Chandra Elsa Marlina; Fikri Khair Naqli
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 12 No. 2 (2022): Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian, Volume 1
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jstsv.12.2.98-109

Abstract

Dimsum is a snack dish that is generally cooked with steaming technique and made from wheat flour, sago flour, and can be filled with chicken or fish with a soft texture. This research was conducted to develop sweet dimsum product made from local food. Dimsum product development is done by modifying the main ingredients into purple sweet potato and dimsum skin into rice paper. Modification of dimsum aims to produce a snack product rich in anthocyanins and high in fiber. The research used experimental method with three formulations of adding peanuts to purple sweet potato. The stages of the research include the determination and development of ideas, trials of making products based on recipes, production, organoleptic testing, and product finalization. Organoleptic test was conducted on 30 untrained panelists to find out the best formula. The best formula is purple sweet potato with a weight of 80 g purple sweet potato and 15 g peanut. One serving of purple sweet potato dimsum has an energy content of 323 Cal; 9.8 g protein; fat 15.4 g; carbohydrates 41.1 g; and 17.7 g of fiber which meets the daily energy needs of 15% and daily fiber of 60%. ABSTRAKDimsum merupakan hidangan snack asin yang umumnya dimasak dengan teknik steaming berbahan dasar tepung terigu, tepung sagu, dan dapat ditambahkan dengan daging ayam ataupun ikan dengan tekstur lembut. Penelitian dilakukan untuk mengembangkan produk dimsum manis berbahan dasar pangan lokal. Pengembangan produk dimsum dilakukan dengan memodifikasi bahan utama menjadi ubi ungu dan kulit dimsum menjadi rice paper. Modifikasi produk dimsum ini untuk menghasilkan produk makanan selingan kaya akan antosianin dan tinggi serat. Penelitian metode eksperimen dengan tiga perlakuan penambahan kacang tanah terhadap ubi ungu. Tahapan penelitian meliputi penentuan dan pengembangan ide, uji coba pembuatan produk berdasarkan resep, produksi produk, uji organoleptik dan finalisasi produk. Uji organoleptik dilakukan kepada 30 panelis tidak terlatih untuk mengetahui formula terbaik. Formula terbaik adalah ubi ungu dengan berat ubi ungu 80 g dan kacang tanah 15 g. Satu porsi dimsum ubi ungu memiliki kandungan energi 323 Kal; protein 9,8 g; lemak 15,4 g; karbohidrat 41,1 g; dan serat 17,7 g yang memenuhi kebutuhan energi harian sebesar 15% dan serat harian sebanyak 60%.
PENGEMBANGAN MOCHI TINGGI SERAT DAN RENDAH LEMAK BERBAHAN DASAR TEPUNG BERAS MERAH DAN ANEKA SAYURAN: The development of high fiber low fat mochi from brown rice flour and various vegetables Vieta Annisa Nurhidayati; Annisa Rizkiriani; Ani Nuraeni; Chandra Agam Maulana; Nisa Wafa Delyani; Nisrina Nailina; Tarisa Azzajela Syefani
Jurnal Pangan Kesehatan dan Gizi Universitas Binawan Vol. 2 No. 2 (2022): Juni 2022
Publisher : Program Studi Gizi, Fakultas Kesehatan Masyarakat, Universitas Binawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (312.364 KB)

Abstract

Produk mochi di Indonesia pada umumnya berbahan dasar tepung beras ketan dengan berbagai isian seperti kacang-kacangan dan pasta aroma buah yang rendah serat dan tinggi lemak. Pengembangan produk mochi dengan kulit berbahan dasar tambahan tepung beras merah dan isian sayuran ditujukan untuk konsumen yang menginginkan produk mochi yang aman dikonsumsi dengan kandungan serat tinggi dan rendah lemak. Penelitian menggunakan rancangan acak lengkap dengan 3 formula substitusi tepung beras terhadap tepung ketan sebagai bahan utama kulit mochi. Uji hedonik dilakukan untuk mengetahui formulasi terbaik yang dapat diterima oleh panelis. Formula terpilih adalah formulasi dengan perbandingan tepung beras merah terhadap tepung ketan sebesar 50%. Satu porsi sajian produk vegetable mochi pan mengandung 338 Kal, 3 g lemak, dan 3 g serat yang dapat mencukupi 15% kebutuhan energi, 4% kebutuhan lemak, serta 10% kebutuhan serat orang dewasa dengan kebutuhan energi harian 2150 Kal. Produk vegetable mochi pan tahan disimpan dalam suhu ruang hingga 16 jam sejak waktu produksi.
Substitusi Jagung (Zea Mays L.) Dalam Pembuatan Bakpao Sebagai Pangan Fungsional cahya chita; Ani Nuraeni; Yulia Kurnia Ningsih; Endah Ayu Andari; Annisa Rizkiriani; Vieta Annisa Nurhidayati; Della Modesty
Jurnal Sains Boga Vol 5 No 2 (2022): Jurnal Sains Boga Volume 5 Nomor 2, November 2022
Publisher : Program Studi Tata Boga Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009//JSB.005.2.02

Abstract

Bakpao jagung merupakan salah satu snack yang banyak disukai masyarakat karena teksturnya yang empuk. Jagung memiliki kandungan gizi seperti karbohidrat, serat, vitamin, kalium, asam linoleat, beta karoten, mineral, dan protein. Rambut jagung memiliki senyawa bioaktif yang dapat bertindak sebagai antioksidan bagi tubuh. Tujuan penelitian ini yaitu menghasilkan produk inovasi berupa bakpao dengan substitusi jagung yang berfungsi sebagai pangan fungsional. Penelitian ini menggunakan 2 formula dengan substitusi ukuran tepung terigu dan jagung yang berbeda untuk mendapatkan formula yang tepat dan paling disukai oleh konsumen. Hasil terbaik berdasarkan uji organoleptik terdapat pada formula 1 dengan berat 200 gram tepung terigu dan 50 gram jagung.
Pelatihan Pembuatan MPASI dengan Memanfaatkan Aplikasi Baby Meal Planner pada Kader Posyandu di Babakan, Bogor Tengah Annisa Rizkiriani; Rosyda Dianah; Annisa Kartinawati
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 9 No. 1 (2023): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.9.1.112-118

Abstract

Babies must be given complementary food for ASI (MP ASI) when they are 6 months old, to be able to meet their energy and nutritional needs. However, there are still many mothers who do not have enough knowledge in making MP ASI. The purpose of this activity is to train posyandu cadres in making MP ASI by utilizing an Android Base Application, Baby Meal Planner (BMP). The activity was carried out on 5‒7 October 2021 in the Babakan Village, Central Bogor District, Bogor City. The activity participants totaled 13 posyandu cadres from 7 RWs in the Village. The activity consists of 3 stages. The first stage is training in the form of pretest activities, material presentation, discussion, posttest, and MPASI menu planning assignments, the second stage is assistance in the form of participant activities to re-teach the knowledge gained on the first day, to mothers of babies who are members of Posyandu, the third stage is evaluation in the form of competition activities processing MP ASI. After attending this training, there was an increase in knowledge of 30% and skills of 14% for posyandu cadres in making MP ASI using the BMP application.
FAKTOR YANG MEMPENGARUHI KEPUASAAN KONSUMEN DALAM MEMILIH KULINER TRADISIONAL KOTA BOGOR Dyah Prabandari; Kania Sofiantina Rahayu; Annisa Rizkiriani; Melewanto Patabang; Natasha Indah Rahmani
Bogor Hospitality Journal Vol 7 No 1 (2023): Bogor Hospitality Journal
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat Sekolah Tinggi Pariwisata Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55882/bhj.v7i1.77

Abstract

The condition of culinary tourism in Bogor is dominated by modern cuisine, which has led to the exclusion of traditional cuisine. This research aims to determine the factors influencing tourist or consumer satisfaction in choosing traditional culinary delights in Bogor City. The method used in this study is quantitative. The analysis used in this research to determine the level of feasibility of the questionnaire used was the validity and reliability test to test the questionnaire for determining the attributes of tourist or consumer satisfaction. The subsequent analysis used in this research is a regression analysis to determine the factors influencing consumer satisfaction in choosing traditional culinary delights in Bogor City. The research results show that culinary products can make tourists or consumers satisfied. Bogor City's traditional culinary products consist of a variety of products with varying levels of taste, quality, presentation, and packaging. The price, service, or motivation don't affect tourist satisfaction when choosing culinary.
Baby Meal Planner: Aplikasi Berbasis Android untuk Perencanaan Menu Bayi Annisa Rizkiriani; Dianah, Rosyda; Kartinawati, Annisa
TEMATIK Vol 10 No 1 (2023): Tematik : Jurnal Teknologi Informasi Komunikasi (e-Journal) - Juni 2023
Publisher : LPPM POLITEKNIK LP3I BANDUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38204/tematik.v10i1.1276

Abstract

Penelitian ini bertujuan untuk membuat Baby Meal Planner, sebuah aplikasi berbasis android yang membantu para ibu atau pengasuh dalam merencanakan menu untuk bayi usia 6-24 bulan. Metode yang digunakan dalam pengembangan sistem adalah teknik waterfall. Alat yang digunakan dalam pengembangan aplikasi adalah microsoft Excel, smartphone Samsung Galaxy A51, smartphone Samsung Galaxy Note 8, dan software yang digunakan dalam pengembangan aplikasi adalah Android Studio V4.1.1. Hasil dari penelitian ini adalah aplikasi berbasis android yaitu Baby Meal Planner. Aplikasi Baby Meal Planner mudah digunakan, pengguna hanya perlu memasukkan data bayi berupa berat badan (kg), tinggi badan (cm), umur (bulan), dan jenis kelamin. Selanjutnya aplikasi akan memberikan hasil berupa data status gizi, kebutuhan energi dan gizi sehari, kebutuhan energi yang harus dipenuhi dari Makanan Pendamping ASI (MP ASI) yang dibutuhkan dalam sehari. Selain itu, aplikasi ini juga menyediakan informasi pengetahuan terkait gizi untuk bayi, serta lebih dari 20 contoh resep menu MP ASI.
Pelatihan Cara Penyajian Makanan yang Baik dalam Upaya Peningkatan Kinerja Pemasaran Produk UMKM Warung Nasi Kota Bogor Sesar Husen Santosa; Heryudianto Vibowo; Agung Prayudha Hidayat; Ridwan Siskandar; Khoirul Aziz Husyairi; Bayu Suriaatmaja Suwanda; Annisa Rizkiriani
JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Vol 5 No 2 (2024)
Publisher : Politeknik Piksi Ganesha Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37339/jurpikat.v5i2.1498

Abstract

Rice stalls are one of the Small and Medium Enterprises (SMEs) that have significantly contributed to efforts to improve the economy. This community service activity aims to increase the ability of SME rice stalls in Bogor to manage Good Food Production Methods (CPMB) to improve marketing performance. The results of the pre-test and post-test identification revealed three potential rice stalls. The evaluation results for the training activities showed that there were three possible rice stalls with the highest post-test results, namely the Pa de Umar rice stall (score 80.00), Kabita (score 73.33), and Selamat (score 70.00). Based on the three rice stalls above, selecting potential rice stalls for mentoring activities was carried out using the Bayes method, and the Pa de Umar Rice Stall was chosen with an alternative value of 4.40. Implementing the CPMB training is expected to increase the understanding and knowledge of Bogor City rice stall participants so that business actors can improve business performance and profits.
Karakteristik dan Tingkat Kecukupan Energi Pasien Penyakit Infeksi dan Degeneratif yang Dirawat Inap di Rumah Sakit Annisa Rizkiriani; Rina Martini; Sesar Husen Santosa; Ridwan Siskandar
Jurnal Sains Indonesia Vol 2 No 2 (2021): Volume 2, Nomor 2, 2021 (Juli)
Publisher : PUSAT SAINS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59897/jsi.v2i2.46

Abstract

The patient's energy adequacy level can reduce morbidity and mortality, as well as accelerate the healing process and reduce the length of time hospitalized for patients. The purpose of this study was to determine the characteristics and level of energy adequacy of patients with infectious and degenerative diseases who were hospitalized at the hospital. The design of this study was coss sectional. The number of samples was 30 hospitalized patients whose consumption was observed for 3 days. samples were selected purposively in hospitals in Bogor and Jakarta. Statistical analysis using Mann Whitney test, pearson correlation regression, and stepwise regression using Microsoft Excel and Minitab. The results showed that there was a relationship between age, nutritional status, blood pressure, and body temperature with the type of disease. More than one-third of the patient's energy adequacy level was in the severe deficit category. The determinant factors for the type of disease are age and the level of energy adequacy.
Pengaruh Harga Jual Terhadap Permintaan Telur Ayam Menggunakan Pendekatan Regresi Studi Kasus: Agen Telur ABC Husen Santosa, Sesar; Prayudha Hidayat, Agung; Siskandar, Ridwan; Rizkiriani, Annisa
Jurnal Sains Indonesia Vol 2 No 3 (2021): Volume 2, Nomor 3, 2021 (November)
Publisher : PUSAT SAINS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59897/jsi.v2i3.60

Abstract

ABC Egg Agents ability to develop its business activities cannot be separated from the purchasing power of consumers to buy eggs of the appropriate quality and quantity. In the business of selling chicken eggs, the factors that can increase profit are eggs' selling price. One of the reasons for fluctuating sales conditions at egg agents is the selling price is too high, resulting in a decline in sales. The results of hypothesis testing show the acceptance of Hypothesis one, which offers a relationship between the selling price and the demand for eggs. Increasing selling prices can affect the market because the value of determination (R2) is above 80%, which is 91.7% which describes a solid negative relationship. This condition shows that if the price increases, the demand will decrease. This condition indicates that the Egg Agent must manage the selling price properly to increase the demand.
Co-Authors Agung Prayudha Hidayat Ali Khomsan Amelia, Ria Andika Ghea Prameswari Ani Nuraeni Ani Nuraeni Ani Nuraeni Annisa Kartinawati Annisa Nurhidayati , Vieta Annisa Nurhidayati, Vieta Astari Riski Bayu Suriaatmaja Suwanda Bayu Suriaatmaja Suwanda cahya chita Chandra Agam Maulana Chandra Elsa Marlina Della Modesty Dianah, Rosyda Dwi Lestari, Fanisa Dyah Prabandari Dyah Prabandari Endah Ayu Andari Fikri Khair Naqli Firman Muhammad Basar Hadi Riyadi Harahap, Sarah Aulia Heryudianto Vibowo Husyairi, Khoirul Aziz Intan Permatasari , Siti Kania Sofiantina Rahayu Maisyaroh, Siti Nur Melewanto Patabang Murniadi, Ni Kadek Indah Oktavia Mutiara Ramadanti, Lisya Nadiah, Husna Naqli, Fikri Khair Natasha Indah Rahmani Nisa Wafa Delyani Nisrina Nailina Nurhidayati, Vieta Annisa Nurmahmudi, Muhammad Prabandari, Dyah Prasetya, Guntari Pratiwi, Nisrina Mulia Ridwan Siskandar Rina Martini Rina Martini Sesar Husen Santosa Siti Munawarah Sundari Putri, Feny Syahidah Endrini An Najihah Tarisa Azzajela Syefani Yulia Kurnia Ningsih