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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 SOSIAL TERAPAN (JSTR) 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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Kandungan Gizi dan Uji Organoleptik Cussoy Silky Pudding: Puding dengan Ekstrak Bunga Kembang Sepatu (Hibiscus Rosa –Sinensis L.) Annisa Rizkiriani; Nuraeni, Ani; Annisa Nurhidayati , Vieta; Sundari Putri, Feny; Nadiah, Husna; Dwi Lestari, Fanisa
Jurnal Sains Indonesia Vol. 3 No. 2 (2022): Volume 3, Nomor 2, 2022 (Juli)
Publisher : PUSAT SAINS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59897/jsi.v3i2.91

Abstract

Cussoy Silky Pudding which is a Silky Pudding dish using Hibiscus flower extract. The use of hibiscus flowers as a dessert dish in the form of silky pudding is expected to increase energy and protein intake. The purpose of this study was to analyze the macronutrient content and perform organoleptic tests on Cussoy Silky Pudding products. The research was conducted at the Nutrition Kitchen Laboratory of IPB Gunung Gede Campus, IPB Vocational School in March 2022. Nutritional content was calculated by TKPI 2019. The hedonic test was carried out with panelists of IPB vocational school students. Statistical analysis used was the Kolmogorov Smirnov test, different test with T-Test, analytical instrument using Microsoft Excel and Minitab. The results showed that the energy and nutrient content of Cussoy Silky Pudding per serving was 127 calories, 2.3 g protein, 2.4 g fat, and 24.2 g carbohydrates. The hedonic test results show that the panelists quite like the color, aroma, and taste parameters, and like the texture parameters. Overall pudding made from Formula F2 is preferred over F1. There was no significant difference between the overall hedonic test results between F1 and F2.
Greeny Quiche Bites, Alternatif Snack dengan Sirih Bumi (Peperomia Pellucida) Bagi Remaja Annisa Rizkiriani; Nuraeni, Ani; Annisa Nurhidayati, Vieta; Mutiara Ramadanti, Lisya; Nurmahmudi, Muhammad; Intan Permatasari , Siti; Martini, Rina; Muhammad Basar, Firman
Jurnal Sains Indonesia Vol. 4 No. 1 (2023): Volume 4, Nomor 1, 2023 (Maret)
Publisher : PUSAT SAINS INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59897/jsi.v4i1.126

Abstract

Greeny Quiche Bites is a snack filled with daun sirih bumi as an alternative snack for adolescents. The aim of this research is to make Greeny Quiche Bites as an alternative snack with sufficient nutritional content for Adolescents. The results of this study show that each serving of 2 Greeny Quiche Bites, weighing approximately 100 g, contains 238 Cal of energy, 11.4 g of protein, 31.9 g of carbohydrates, 2.3 g of fiber, and 6.4 mg of iron. Greeny Quiche Bites contribute an average of 11,1% of the energy needs of adolescents aged 10-18 years. The overall category hedonic test results show that the panelists really like Greeny Quiche Bites. Based on the nutritional content, Greeny Quiche Bites can be used as an alternative snack with sufficient nutritional content and iron-rich for teenagers.
Development Of Jelly Gum From Corn (Zea mays L.) And Tempeh (Rhizopus sp.) To Support Healthy Snacking In School-Aged Children Murniadi, Ni Kadek Indah Oktavia; Nurhidayati, Vieta Annisa; Rizkiriani, Annisa
Journal of Applied Food and Nutrition Vol 5, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jafn.v5i1.70241

Abstract

Background: Unhealthy snacking remains a major nutritional issue among school-aged children in Indonesia. The consumption of jelly gum available in the market today has the potential to pose nutritional risks due to their high sugar content. This research aims to develop a healthy snack formula in the form of jelly gum for school-aged children using corn (Zea mays L.) and tempeh (Rhizopus sp.).Research Methods: This research is an experimental study carried out through several stages, namely idea development, product testing through standard recipes, production, proximate analysis, and product finalization.Research Result: The results of the study indicate that corn and tempeh jelly gum is potential to be a healthier snack choice for school-aged children compared to similar products in the market with lower fat and sugar content per serving size.Conclusion: Low-sugar jelly gum made from corn and tempeh is very suitable for school-aged children to prevent childhood obesity and diabetes
Frekuensi Konsumsi Pangan Sumber Zat Besi Serta Pangan Pendukung dan Penghambat Penyerapannya pada Remaja Putri Nurhidayati, Vieta Annisa; Khomsan, Ali; Riyadi, Hadi; Prasetya, Guntari; Rizkiriani, Annisa; Amelia, Ria
Pontianak Nutrition Journal (PNJ) Vol 8, No 1 (2025): MARET 2025
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v8i1.1792

Abstract

Anemia defisiensi besi pada remaja putri berdampak pada kualitas hidup dan kesehatan reproduksi. Penelitian ini menganalisis frekuensi konsumsi pangan sumber, pendukung, dan penghambat zat besi dan kaitannya dengan kadar hemoglobin pada 120 siswi kelas 11 di Cianjur. Data dikumpulkan melalui food frequency questionnaire dan finger prick blood test, lalu dianalisis dengan uji t dan korelasi Spearman. Hasil menunjukkan 23,5% responden mengalami anemia. Ayam dan telur menjadi sumber zat besi hewani utama, serta kangkung dan bayam sebagai sumber nabati. Konsumsi pangan pendukung penyerapan zat besi masih rendah, sementara teh dan kopi yang menghambat penyerapan zat besi cukup sering dikonsumsi. Tidak ditemukan korelasi signifikan antara pola konsumsi dan kadar hemoglobin, kecuali pada jambu biji. Perbedaan antara kelompok dengan anemia dan kelompok dengan kadar hemoglobin normal tidak berbeda secara signifikan, tetapi kelompok kadar hemoglobin normal cenderung memiliki pola makan lebih baik. Diperlukan strategi peningkatan konsumsi zat besi heme dan edukasi pola makan yang mendukung penyerapan zat besi.
THE TRADITIONAL CULINARY TOURISM PROGRAM IN BOGOR CITY, WEST JAVA BASED ON TOURIST PREFERENCES Rahayu, Kania Sofiantina; Dyah Prabandari; Annisa Rizkiriani
Santhet: (Jurnal Sejarah, Pendidikan Dan Humaniora) Vol 9 No 2 (2025): SANTHET: (JURNAL SEJARAH, PENDIDIKAN DAN HUMANIORA) 
Publisher : Proram studi pendidikan Sejarah Fakultas Keguruan Dan Ilmu Pendidikan Universaitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/santhet.v9i2.5108

Abstract

Bogor is a city that represents a blend of traditional Sundanese culture, colonial culture, and the modernity of a metropolitan city. A variety of dishes are offered, ranging from traditional regional specialties to modern fast food. Bogor City is worthy of being a Culinary Destination Area because culinary tourism in Bogor City offers various types of modern and traditional food. Culinary tourism in Bogor City is dominated by modern culinary tourism. This condition is one of the factors that make traditional food rarely found. The culinary distribution of Bogor City is dominant in the city center and the distance between culinary tourism locations is close together, making it easier for tourists to find various culinary delights. This condition has the potential to plan a culinary tourism program. This study aims to identify the motivations, perceptions, and preferences of tourists and Bogor traditional food producers/traders regarding planning traditional culinary tourism programs, identify the readiness of producers/traders in planning traditional culinary tourism programs, and plan Bogor City traditional culinary tourism programs. The output of this research is tourism programs and promotional media. The research respondents were as many as this research. The data were analyzed using the Principal Component Analysis statistical test. Based on the results of the analysis, the indicators with the highest Reflective Interrelation Value are indoor events (0.866), Daily Tour programs (0.844), and Deposit financing.
ORGANOLEPTIC TEST OF EUTABEN OF EOMUK PRODUCTS BASED ON BENENG TARO (XANTHOSOMA UNDIPES) Martini, Rina; Rizkiriani, Annisa; Harahap, Sarah Aulia; Maisyaroh, Siti Nur; Pratiwi, Nisrina Mulia; Nurhidayati, Vieta Annisa; Nuraeni, Ani
Pasundan Food Technology Journal (PFTJ) Vol 12 No 1 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i1.22306

Abstract

Food diversification can be applied using local foods such as tubers like Talas Beneng. Talas Beneng is one of the local foods with a fairly high protein content. Talas Beneng which is processed into semi-finished products in the form of flour can be used as an alternative substitute for wheat flour. One of the utilization of beneng taro flour is by making EuTaBen products by substituting talas beneng flour in eomuk to create sustainable food. The purpose of this study was to determine the sensory acceptance of talas beneng eomuk, to determine the nutritional content that contributes most to talas beneng eomuk, and to determine the most preferred ingredient composition of talas beneng eomuk. The method used is the experimental method by making 3 formulas. Formula 1 (using 300g mackerel and 45g talas beneng flour), formula 2 (using 300g mackerel and 45g talas beneng flour), and formula 3 (using 300g mackerel, 45g talas beneng flour, 15g tapioca flour). The instrument used was a questionnaire which was analyzed by organoleptic test through hedonic test involving 30 panelists. The test results were analyzed using the Kruskall-Wallis non-parametric test and the Mann-Whitney follow-up test with a 95% confidence level (α=0.05). The results showed that the Eomuk Talas Beneng product using 300g mackerel and 30g talas beneng flour with the addition of tapioca flour was better than the other products.
STRATEGI PENGEMBANGAN KULINER TRADISIONAL BOGOR SEBAGAI DAYA TARIK WISATA PRABANDARI, DYAH; RAHAYU, KANIA SOFIANTINA; RIZKIRIANI, ANNISA
PETA - Jurnal Pesona Pariwisata Vol. 1 No. 1 (2022): Pesona Pariwisata
Publisher : Program Studi Pariwisata, UPN Veteran Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/peta.v1i1.1

Abstract

Bidang kuliner merupakan salah satu daya tarik wisata di Indonesia yang menonjolkan unsur budaya dan kearifan lokal. Kuliner berbasis kearifan lokal dapat disajikan melalui produk makanan tradisional suatu daerah walaupun keberadaan makanan tradisional pada saat ini mulai tergeser dengan keberadaan makanan nontradisional seperti pizza, spageti, makanan cepat saji, dan lain-lain. Bogor merupakan kawasan di Provinsi Jawa Barat yang memiliki kekhasan dalam bidang kuliner, khususnya dalam kuliner tradisional. Kuliner tradisional Bogor dapat dijadikan sebagai daya tarik dalam wisata sehingga diperlukan suatu strategi dalam pengembangannya. Tujuan penelitian ini adalah mengidentifikasi strategi pengembangan kuliner tradisional Bogor sebagai daya tarik wisata. Metode yang digunakan dalam penelitian ini adalah deskriptif kualitatif. Pengumpulan data dilakukan dengan observasi, penyebaran kuesioner dan wawancara. Hasil penelitian menunjukan bahwa teridentifikasi 18 jenis kuliner tradisional di Bogor. Tingkat hiegenitas pada proses produksi dan pelayanan makanan sudah diterapkan oleh sebagian produsen seperti mencuci tangan, mencuci peralatan yang digunakan dan ketersediaan air bersih. Strategi yang dapat dilakukan pada pengembangan kuliner tradisional Bogor adalah pengemasan paket wisata dengan atraksinya adalah proses pembuatan makanan tradisional dengan memperhatikan hieginitas makanan tersebut serta promosi kuliner tradisional. Kata kunci: atraksi, , kuliner, makanan tradisional, wisata
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.
Pengembangan Media Edukasi Gizi Nutriplay Serta Pengaruhnya Terhadap Perilaku Tentang Gizi Seimbang Siswa Sekolah Dasar Naqli, Fikri Khair; Rizkiriani, Annisa
Media Kesehatan Politeknik Kesehatan Makassar Vol 19 No 1 (2024): Media Kesehatan
Publisher : Direktorat Politeknik Kesehatan Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/medkes.v19i1.564

Abstract

Nutrition is one of the most common health problems in Indonesia. Being under or overnourished will affect their development. Children who are malnourished will experience reduced physical, cognitive and mental growth. In order to improve knowledge, attitudes and practices of healthy food selection, school-age children need nutrition education. Providing nutrition education can be done using various media such as visual media. This research is a quasy experimental research with pre-post intervention study. The population was students at SDN Kedunghalang 2 Bogor. The samples in the intervention and control groups were 5th grade students at SDN Kedunghalang 2 Bogor who were selected using purposive sampling technique. The data were analysed by inferential statistics using paired sample t-test, Wilcoxon test, independent sample t-test, and Mann-Whitney test. This study included 47 grade 5 students at SDN Kedunghalang 2 Bogor. Total female subjects were 26 and male subjects were 21. A total of 18 people stated that nutriplay media is very interesting as a nutrition education media. There was a significant increase in knowledge in the intervention and control groups. However, there were no significant differences in attitudes and practices between the two groups. Nutriplay is a nutrition education media that can be well received by elementary school students and can increase subject knowledge. The attitudes and practices of the subjects did not improve significantly because it takes a long time and there is a need for the involvement of teachers and families in nutrition education programmes, so it is better not only the role of students to be involved in providing nutrition education. Keywords: Nutriplay; diary; nutrition education; school children
Fuzzy AHP Approach in Handling Returns Product of Bottle Glass Mineral Water at PT Marina Santosa, Sesar Husen; Hidayat, Agung Prayudha; Siskandar, Ridwan; Rizkiriani, Annisa; Husyairi, Khoirul Aziz
Jurnal Sains dan Teknologi: Jurnal Keilmuan dan Aplikasi Teknologi Industri Vol. 24 No. 1 (2024): Regular Issue
Publisher : SEKOLAH TINGGI TEKNOLOGI INDUSTRI PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36275/vvp9qe67

Abstract

PT Marina is a company engaged in bottled mineral water production, where one of its products is glass packaging. The fluctuating demand for glass bottled drinking water products causes companies to plan optimal production. Based on the results of image scanning using the SCAPSA application, it was found that the total return was 2193 glasses in December 2024. Based on the identification results using the Pareto diagram method, it was found that the highest product return from consumers was needle leaks, namely 895 glasses. The identification results indicate priority improvements that will be carried out using the Fuzzy AHP method with triangular fuzzy numbers. At the actor level, the highest normalization result was obtained for the production section with a defuzzification value of 0.78. At the factor level, the highest normalization was obtained for the quality of the glass packaging with a defuzzification value of 0.49. Hence, the optimal tension temperature setting on the felling machine was an alternative improvement for returning leaking needles with a defuzzification value of 0.55 and a consistency index of 0.03. Based on the results of the improvements, it was found that the company could reduce returns on products by 85.70% to 128 glasses.
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 Ksatriadi Widya Dwinugraha 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