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All Journal Biology, Medicine, & Natural Product Chemistry Pro Food Indonesian Food and Nutrition Progress MATRIK : Jurnal Manajemen, Teknik Informatika, dan Rekayasa Komputer Jurnal Kelautan dan Perikanan Terapan (JKPT) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Journal of Food and Culinary Jurnal Inovasi Penelitian Community Empowerment Advance Sustainable Science, Engineering and Technology (ASSET) Jurnal Pengabdian Masyarakat Teknologi Pertanian IRA Jurnal Pengabdian Kepada Masyarakat Jurnal Perikanan
Rizky Muliani Dwi Ujianti
Universitas PGRI Semarang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Empowering communities through IoT-enabled fish cultivation in Kembangarum Subdistrict, Semarang City Rizky Muliani Dwi Ujianti; Noora Qotrun Nada; Slamet Budirahardjo; Mohamad Fajarianditya Nugroho; Setyoningsih Wibowo; Mutiara Fitri Rahmaningtyas; Nurul Hidayah; Yanuar Noor Wicaksono; Aldo Kamadi
Community Empowerment Vol 9 No 10 (2024)
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.12337

Abstract

This community service activity aims to improve the welfare of the people of Kembangarum Subdistrict, Semarang, through the development of catfish cultivation based on Internet of Things (IoT) technology. The implementation of the activity includes needs analysis, pond construction, IoT installation, training, and assistance in fish cultivation and post-harvest processing. The results of the activity show an increase in community understanding of IoT technology and its application in catfish cultivation. Additionally, a grant was provided in the form of a catfish pond equipped with an IoT system for real-time water quality monitoring. This activity also successfully improved community skills in processing harvested fish into various products, thus potentially increasing community income. Overall, this community service activity has contributed to the development of the local economy and opened up opportunities for the formation of a thematic catfish village in Kembangarum Subdistrict.
Pemetaan Dimensi Ketahanan Pangan berbasis Web GIS dan Metode TOPSIS Rizky Muliani Dwi Ujianti; Mega Novita; Iffah Muflihati
MATRIK : Jurnal Manajemen, Teknik Informatika dan Rekayasa Komputer Vol. 21 No. 3 (2022)
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/matrik.v21i3.1730

Abstract

Ketahanan pangan di suatu wilayah ditentukan oleh tersedianya pangan yang tepat dan memadai. Dalam memetakan dimensi ketahanan pangan ini diperlukan Web Geografhic Information System (GIS). Penelitian menggunakan mix method kualitatif dan kuantitatif yaitu kombinasi Sistem Pendukung Keputusan (SPK) dengan metode Technique For Order Preference by Similarity to Ideal Solution (TOPSIS), metode pengembangan Web GIS menggunakan metode McCall. Data spasial yang digunakan: batas administrasi Kab. Kendal, titik lokasi kecamatan, jumlah dari beberapa variabel ketahanan pangan. Data non spasial: keterangan penjelasan tentang dimensi ketahanan, dan foto foto kegiatan. Pengumpulan data sekunder bersumber dari instansi pemerintah dan Badan Pusat Statistik Kabupaten Kendal. Hasil penelitian dari metode TOPSIS berupa data perangkingan alternatif dimensi ketahanan pangan pada kecamatan dan peta Web GIS sesuai dengan beberapa variabel yaitu prasarana penyedia pangan yaitu rumah makan, penduduk, pengguna air bersih, jumlah tenaga kesehatan, jumlah puskesmas pembantu dan jumlah puskesmas, sedangkan hasil dari metode McCall mendeskripsikan bahwa total kualitas pengembangan WebGIS ini 61,05 yang berada dalam kategori baik. Penelitian ini dapat dikembangkan lebih lanjut berdasarkan variabel ketahanan pangan yang lain ataupun untuk pemetaan daerah lain, sehingga diperoleh penggambaran yang lebih kompleks mengenai potensi dimensi ketahanan pangan pada suatu wilayah.
Effect of Modified Kimpul Flour Substitution and Glycerol Monostearate Concentration on The Physicochemical and Sensory Properties of Sweet Bread Siti Nurlaela Setianingsih; Rizky Muliani Dwi Ujianti; Iffah Muflihati; Fafa Nurdyansyah; Mega Novita; Diva Julia Paramita; Shindi Nofitasari; Dola Mareta Anggarini; Abdillah Fathan Generus Annajah
Biology, Medicine, & Natural Product Chemistry Vol 14, No 2 (2025)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2025.142.679-683

Abstract

Wheat flour is the primary ingredient in sweet bread production, yet its import-dependent supply in countries like Indonesia prompts the need for alternative local ingredients. Kimpul tuber (Xanthosoma sagittifolium), rich in carbohydrates, presents a promising substitute, though its native starch properties are less suitable for baking. This study aimed to evaluate the effect of substituting wheat flour with heat moisture treatment (HMT)-modified kimpul flour and the addition of glycerol monostearate (GMS) on the physicochemical and sensory properties of sweet bread. A factorial completely randomized design was applied using three wheat-to-kimpul flour ratios (3:1, 1:1, and 1:3) and three GMS concentrations (2%, 3%, and 4%). Results showed that higher kimpul flour substitution increased moisture and carbohydrate content but reduced protein and fat levels. Textural properties such as hardness and adhesiveness also increased with kimpul content, but these were mitigated by the addition of GMS, particularly at 3%. The optimal formulation 1:1 wheat-to-kimpul ratio with 3% GMS produced sweet bread with the best overall sensory acceptance. The findings suggest that HMT-modified kimpul flour combined with GMS can serve as a functional and acceptable alternative to wheat flour in bread production. This supports food diversification strategies and promotes the utilization of local tuber-based flours in bakery applications.
Karakteristik Fisikokimia Sosis Udang Vaname dengan Penggunaan Konsentrat Protein Kacang Kenari (Canarium indicum L.) Sebagai Emulsifier dan Binder Pati Tapioka Nurul Putri Mariska; Rizky Muliani Dwi Ujianti; Fafa Nurdyansyah; Arief Rakhman Affandi
Vol 16 No 1 (2026): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v16i1.1874

Abstract

This study aimed to evaluate the effect of adding walnut protein concentrate as a natural emulsifier on the functional and physicochemical characteristics of whiteleg shrimp sausage. The parameters analyzed included moisture content, fat content, water-holding capacity (WHC), protein content, emulsion stability, and texture (hardness, cohesiveness, and springiness). The research employed a factorial randomized block design (RBD) with two factors: the concentration of walnut protein concentrate (2%, 3%, and 4%) and the concentration of tapioca starch binder (3% and 4%). The results showed that adding walnut protein concentrate and tapioca starch significantly influenced all tested parameters. The moisture content ranged from 75.05% to 76.56%, fat content from 1.27% to 1.77%, WHC from 83.42% to 93.09%, protein content from 12.41% to 12.65%, emulsion stability from 82.67% to 86.67%, and hardness from 11.42 N to 18.65 N Cohesiveness was 0.7, and springiness was 0.9. The best treatment was found in the combination of 4% walnut protein concentrate and 3%–4% tapioca binder, depending on the parameter measured. The 4% concentrate and 4% binder combination yielded the highest moisture, fat content, and WHC, while the 4% concentrate and 3% binder combination produced the best emulsion stability and protein content. These findings suggest that walnut protein concentrate has strong potential as an effective plant-based emulsifier in shrimp-based sausage products.
Pementasan Busana Tradisional dan Tari Denok Sebagai Strategi Diplomasi Budaya Indonesia di Cabanatuan, Filipina Muhammad Budi Haryono; Bambang Hadi Kurnayo; Lintang Enggartiasto; Anita Viana; Danu Setiyawan; Ghazy Tara Tsaqif; Anas Asih Werdiyarti; Jason Edmond Wijayanto; Aan Burhanudin; Muchammad Malik; Rifki Hermana; Agus Mukhtar; Rizky Muliani Dwi Ujianti
IRA Jurnal Pengabdian Kepada Masyarakat (IRAJPKM) Vol 4 No 1 (2026): April
Publisher : CV. IRA PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56862/irajpkm.v4i1.379

Abstract

Culture is the primary identity of a nation, to be preserved and passed down through generations. Cultural preservation of local Indonesian heritage, such as traditional costumes and dances, faces significant challenges in the era of globalization. With its cultural richness, Indonesia utilizes cultural diplomacy as a form of soft power to introduce and preserve its cultural heritage on the international stage, including in Cabanatuan City, Philippines. This community service activity aims to socialize various traditional Indonesian costumes and the Tari Denok dance to the residents of Cabanatuan City. The event was held at Nueva Ecija University of Science and Technology in the Philippines. The method used was socialization through performances of traditional attire and Tari Denok, attended by more than 500 participants. The performances of traditional costumes and Tari Denok were divided into two days: August 22, 2025, and September 11, 2025. The results of this activity demonstrate strong enthusiasm among residents of Cabanatuan City for Indonesian culture. The results of this activity increased participants' knowledge and understanding of various traditional Indonesian clothing and Tari Denok.
Physical and Chemical Modification of Okara Flour and Its Effect on Chicken Nugget Isyqi Aulia Rohmah; Iffah Muflihati; Rizky Muliani Dwi Ujianti; Arief Rakhman Affandi
Indonesian Food and Nutrition Progress Vol 23, No 1 (2026)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.99525

Abstract

Okara is a by-product of soybean processing that remains underutilized. Okara flour requires physical and chemical modifications to improve its characteristics before it can be used in chicken nuggets. This study aims to determine the effect of physical and chemical modifications on the functional properties of okara flour and to determine the type and percentage of okara flour substitution on the characteristics of chicken nuggets. This research used okara flour treated with various modifications (autoclaving, cooling, acid hydrolysis, and a combination of acid hydrolysis and autoclaving-cooling) and applied it to a chicken nugget formulation at 5% and 10% flour substitution levels. Flour analysis results showed that autoclaving-cooling modification tended to improve emulsion stability and oil absorption. Acid hydrolysis modification and combination tended to increase flour emulsion stability but decreased oil absorption. The results of chicken nugget analysis showed that physical and chemical modification affected the proximate nutritional value. The type of flour modification tends to increase the emulsion stability of chicken nuggets but reduces water absorption. The best method, according to this study, is chicken nuggets, using a combination of methods, such as okara flour. 
PENGUATAN UMKM KULINER DI KELURAHAN TLOGOSARI MELALUI PENGADAAN ALAT PRODUKSI TEPAT GUNA DAN PENDAMPINGAN DIGITAL MARKETING Rini Umiyati; Iffah Muflihati; Rizky Muliani Dwi Ujianti; Velma Nindita
Jurnal Pengabdian Masyarakat Teknologi Pertanian Vol 5, No 1 (2026)
Publisher : Universitas Negeri Gorontalo

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

Abstract

Usaha Mikro, Kecil, dan Menengah (UMKM) memiliki peran penting dalam meningkatkan perekonomian masyarakat. Namun, berbagai kendala masih dihadapi oleh pelaku UMKM, terutama pada aspek produksi, pemasaran, dan pengelolaan usaha. UMKM Dimsum Bitesy dan Daniella Cookies di Kelurahan Tlogosari Kulon mengalami keterbatasan alat produksi, belum optimalnya pemanfaatan digital marketing, serta administrasi usaha yang masih sederhana. Program pengabdian kepada masyarakat ini bertujuan untuk memperkuat kapasitas kedua UMKM melalui pengadaan alat produksi tepat guna dan pendampingan digital marketing yang didukung dengan penyuluhan efisiensi produksi serta pendampingan administrasi usaha. Metode pelaksanaan meliputi observasi, identifikasi kebutuhan mitra, pengadaan alat produksi, penyuluhan, pendampingan, serta monitoring dan evaluasi. Hasil kegiatan menunjukkan bahwa pengadaan alat produksi mampu meningkatkan efisiensi proses produksi dan mendukung peningkatan kapasitas usaha. Selain itu, pendampingan digital marketing dan administrasi usaha meningkatkan pemahaman mitra dalam memasarkan produk serta mengelola usaha secara lebih terstruktur. Secara keseluruhan, program pengabdian memberikan dampak positif terhadap penguatan kapasitas UMKM sehingga diharapkan mampu meningkatkan daya saing dan keberlanjutan usaha.
Pengembangan dan Optimalisasi Mesin Incinerator untuk Meningkatkan Efektivitas Pengolahan Sampah di BUMDes Moroberkah Desa Mororejo Althesa Androva; Aan Burhanudin; Wardatul Jannah; Muchamad Malik; Agus Mukhtar; Muhammad Faesal Febriandyono; Muhamad Safi'i; Febby Fauziah; Rizky Muliani Dwi Ujianti
IRA Jurnal Pengabdian Kepada Masyarakat (IRAJPKM) Vol 4 No 2 (2026): Agustus
Publisher : CV. IRA PUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56862/irajpkm.v4i2.521

Abstract

The temporary closure of the final disposal site (landfill) for 1–2 days during holidays causes waste accumulation, which has become a concern among residents. BUMDes Moroberkah's waste management still relies on manual open burning, resulting in air pollution and scattered combustion residues. This community service program aimed to provide a solution by implementing appropriate technology in the form of an incinerator machine. The program was conducted in two stages: on-site machine testing, followed by unit handover and training for BUMDes management. Test results showed that the incinerator operated optimally, with a waste-reduction capacity of about 25 kg/hour. The internal air circulation system and chimney design effectively reduced exhaust emissions, while the machine contained combustion residues, helping maintain environmental cleanliness. The program also improved the BUMDes management’s understanding of standard operating procedures (SOPs) for machine operation and maintenance. This program provides an independent, comprehensive, and environmentally friendly waste management solution.
Co-Authors Aan Burhanudin Abdillah Fathan Generus Annajah agus mukhtar Aldo Kamadi Anas Asih Werdiyarti Androva, Althesa Anita Viana Arief Rakhman Affandi Arinta Nisrina Hastri Bambang Hadi Kunaryo Bambang Hadi Kurnayo Dani Satrio Wicaksono Danu Setiyawan Dini Noviantikasari Diva Julia Paramita Dola Mareta Anggarini Elly Masliha Fafa Nurdyansyah Fafa Nurdyansyah Fathoni Tri Kurniawan Febby Fauziah Ferdiansyah, Mokhamad Khoiron Ghazy Tara Tsaqif Hanif Dewiansyah Iffah Muflihati, Iffah Isyqi Aulia Rohmah Jason Edmond Wijayanto Lintang Enggartiasto Listiana Pratiwi Lukman Anugrah Agung Mega Novita Mohamad Fajarianditya Nugroho Muchamad Malik Muchammad Malik Muhamad Safi'i Muhammad Budi Haryono Muhammad Faesal Febriandyono Mulidati Mutya Khasanah Mutiara Fitri Rahmaningtyas Nadlifatul Hasanah Nike Poppy Purwatti Noora Qotrun Nada, Noora Qotrun Nurul Hidayah Nurul Putri Mariska Prisma Indah Adinda Putri Putri Fara Dila Repka Natalia Rifki Hermana Sari Suhendriani Septiani Dwi Rahayu Setyoningsih Wibowo Shindi Nofitasari Siti Nurlaela Setianingsih Slamet Budirahardjo Umiyati, Rini Universitas PGRI Semarang, Velma Nindita Arsitektur, Wardatul Jannah Yanuar Noor Wicaksono