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All Journal Agrointek The Spirit of Society Journal : International Journal of Society Development and Engagement Food Science and Technology Journal (Foodscitech) Jurnal Berdaya Mandiri Jurnal Pengabdian Masyarakat Indonesia International Journal of Engineering, Science and Information Technology

Diana Puspitasari

Program Studi Teknologi Industri Pertanian, Fakultas Teknik, Universitas Wijaya Kusuma Surabaya

Author-ID : 2650457

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FORMULASI COOKIES DENGAN SUBTITUSI TEPUNG DAGING IKAN BANDENG (Chanos chanos) MENGGUNAKAN TEKNIK PEMOGRAMAN LINIER Yufia Vita Sari; Fungki Sri Rejeki; Diana Puspitasari
AGROINTEK Vol 14, No 1 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Ikan bandeng merupakan salah satu bahan pangan yang hingga saat ini pemanfaatannya masih terbatas, padahal ditinjau dari nilai gizinya ikan bandeng ini tinggi akan protein dan Omega-3 dibandingkan dengan ikan-ikan yang lain. Pengolahan cookies dari ikan juga merupakan salah satu upaya penanggulangan bahan baku yang cepat mengalami pembusukan dan dapat menambah nilai guna dari bahan baku ikan, yang terlebih dahulu diolah menjadi tepung ikan. Tepung daging ikan bandeng masih belum dimanfaatkan untuk pangan, karena sampai saat ini pemanfaatannya hanya terbatas sebagai campuran tepung ikan untuk pakan ternak. Penelitian ini bertujuan untuk merumuskan model optimasi dalam membuat formulasi cookies substitusi tepung daging ikan bandeng dengan teknik pemrograman linier, untuk mengetahui kelayakan finansial produk cookies tepung daging ikan bandeng. Dalam penelitian ini menggunakan penyelesaian Metode Simpleks. Hasil dari pemecahan model matematik, menunjukkan bahwa komposisi bahan susu bubuk penggunaannya dapat dihilangkan maupun tidak. Harga susu bubuk yang cukup mahal mengakibatkan penggunaan bahan harus dibatasi atau dihilangkan untuk meminimalkan biaya produksi cookies tepung daging ikan bandeng.

Attributes Of Sorghum Products: "Nasi Bakar and Nasi Bento" Which Affect Consumers among High School Endang Noerhartati; Diana Puspitasari; Endang Retno Wedowati
THE SPIRIT OF SOCIETY JOURNAL : International Journal of Society Development and Engagement Vol 5 No 2 (2022): March 2022
Publisher : LPPM of NAROTAMA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29138/scj.v5i2.1787

Understanding consumer product attributes can provide a competitive assessment, exceptionally high school students as young consumers. This study uses a descriptive qualitative approach to obtain broad and in-depth information related to the research objectives. Collecting data using observation, interview, and documentation techniques. Sources of data in this study were 105 high school students on sorghum products: "Nasi Bakar and Nasi Bento" The results showed that 1) the parameters of taste, color, appearance, packaging, and nutritional content were important attributes; 2) consumers value the hierarchical importance of various food attributes; 3) attributes of sorghum products: "Nasi Bakar and Nasi Bento" that affect high school students as young consumers; 4) attributes of a product play an important role as a medium to convey product value to consumers.

MEMBUKA PASAR PRODUK ENTREPRENEURSHIP BERBASIS SORGUM DI KALANGAN KAUM MUDA TERPELAJAR Endang Noerhartati; Diana Puspitasari; Endang Retno Wedowati
Jurnal Berdaya Mandiri Vol. 3 No. 2 (2021): Jurnal Berdaya Mandiri (JBM: EDISI KERJASAMA STIE EKUITAS BANDUNG)
Publisher : Universitas PGRI Yogyakarta

Developing an entrepreneurial spirit and motivation to produce graduates who can create jobs must be done continuously through an education program, starting from high school to the younger generation of educated people, continuing to tertiary institutions. One of the potential entrepreneurial products is sorghum as an alternative food. The purpose of the activity is to foster an entrepreneurial spirit, increase knowledge about digital-based alternative food sorghum, create the next generation that can increase food diversification based on sorghum, and support the Food National self-reliance. The implementation method begins with preparing sorghum materials and products, materials, and preparation of online activities. Continued implementation, evaluation of activities, reporting, and publication. Participants are students of SMA GIKI 2 Surabaya. The results of the action: participating students understand the concept and development of entrepreneurship in the industrial era 4.0, identify new business development, develop motivation and organize entrepreneurship, and develop sorghum products as alternative food and various entrepreneurial products, business strategies in the industrial era 4.0, business feasibility studies, and can develop entrepreneurial and profitable work plans.

Teknologi Pengolahan Mi Sehat pada Ibu PKK Desa Wedoroklurak Kecamatan Candi Kabupaten Sidoarjo Fungki Sri Rejeki; Diana Puspitasari; Endang Noerhartati; Marina Revitriani; Endang Retno Wedowati
Jurnal Pengabdian Masyarakat Indonesia Vol 2 No 5 (2022): JPMI - Oktober 2022
Publisher : CV Infinite Corporation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52436/1.jpmi.752

Mi banyak dikonsumsi sebagai alternatif pengganti nasi yang sangat disukai anak-anak. Ditinjau dari kandungan nutrisinya, nilai gizi mi tergolong rendah karena hanya sebagai sumber karbohidrat. Untuk itu diperlukan fortifikasi pada produk mi agar nilai gizinya meningkat. Sayuran, buah dan ikan mempunyai potensi untuk ditambahkan pada produk mi, karena jenisnya yang cukup banyak dan mengandung vitamin, mineral, serat pangan dan protein yang sangat diperlukan untuk meningkatkan gizi. Sebagai penyedia pangan keluarga, ibu rumah tangga berperan penting untuk menyediakan makanan yang bergizi, sehat dan bersih, sehingga diperlukan pengetahuan dan teknologi pengolahan mi sehat tanpa menggunakan bahan tambahan pangan. Tujuan kegiatan ini adalah untuk meningkatkan pengetahuan dan ketrampilan ibu rumah tangga tentang pengolahan mi sehat secara tepat guna, serta memberikan pilihan produk olahan untuk berwirausaha. Peserta kegiatan ini adalah ibu-ibu PKK Desa Wedoroklurak, Kecamatan Candi, Kabupaten Sidoarjo. Setelah kegiatan selesai, sebanyak 90% ibu menyatakan bahwa telah memahami proses pembuatan mi sehat, dan sebanyak 90 % ibu menyatakan tertarik untuk membuat mi sehat. Semua ibu tertarik untuk membuat mi sehat dan menyajikannya sebagai menu keluarga, dan hanya ada seorang ibu yang tertarik untuk mencoba berwirausaha mi sehat ini sebagai pengembangan industri mi kering yang sudah digelutinya.

Product value analysis of processed kimpul products as an effort to develop local resources Endang Retno Wedowati; Fungki Sri Rejeki; Diana Puspitasari
International Journal of Engineering, Science and Information Technology Vol 2, No 4 (2022)
Publisher : Master Program of Information Technology, Universitas Malikussaleh, Aceh Utara, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52088/ijesty.v2i4.319

Kimpul (Xanthosoma sagittifolium) is one of the local products that produce non-rice carbohydrates that have the potential to be developed. The potential of kimpul tubers can be developed by utilizing it into various types of processed products to provide value. The kimpul tubers can be processed into kimpul chips, kimpul sticks, or other preparations. Meanwhile, kimpul flour can be processed into various products, including wet noodles, biscuits, cookies, pastries, or other processed forms. From the various diversification of processed products, it has the potential to be developed into food industry products. For this reason, it is necessary to analyze the value of the various preparations in terms of product performance and required production costs. The purpose of this study was to determine the performance of various kimpul preparations with various criteria, analyze the production costs of various kimpul preparations, conduct value analysis of various kimpul preparations based on performance and cost analysis, and provide recommendations for the type of product that is able to provide the best value. Product performance is based on the parameters of organoleptic properties, product attractiveness, product benefits, and product purchase decisions. The value of the product is analyzed based on the benefits of the product and the costs required to realize these benefits. The results of product value analysis show that products that have high benefits, but only require relatively low costs provide high product values. Alternative products that are recommended to be produced are kimpul chips, kimpul sticks, and kimpul cookies.

Proportion of Wheat (Triticum aestivum L.) and Kimpul (Xanthosoma sagittifolium) Flours and Dragon Fruit (Hylocereuscostaricensis) Substitution on Wet Noodle Ika Rahmawati; Fungki Sri Rejeki; Diana Puspitasari; Endang Retno Wedowati
Food Science and Technology Journal (Foodscitech) Vol. 5 No. 1 (2022)
Publisher : Universitas Dr Soetomo

Wet noodle is a food product that is liked by all levels of society. The main ingredient for making wet noodle is wheat flour which must be imported from other countries. For this reason, it is necessary to look for other alternative raw materials, namely kimpul flour. Red dragon fruit can be used to increase nutritional value because it contains antioxidant and improves product appearance because it contains natural dyes. The purpose of the study was to determine the effect of the proportion of wheat and kimpul flours, as well as the concentration of dragon fruit on the quality of dragon fruit wet noodle. This study used a factorial randomized block design (RBD) with the first factor being the proportion of wheat flour and kimpul flour (T1 = 40%:60%, T2 = 50%:50% and T3 = 60%:40%) and the second factor was dragon fruit concentration (N1 = 20% and N2 = 30%) with 3 replications. The results showed that the proportion of wheat flour and kimpul flour had a significant effect on protein content, elasticity, and organoleptic tests. While the concentration of dragon fruit significantly affected the water content, carbohydrate content, elasticity, and organoleptic tests. The conclusion of this research was the treatment of T3N2 (proportion of wheat flour and kimpul flour 60%: 40% and dragon fruit concentration 30%) became the selected treatment with parameters of water content 48.51%, ash content 1.72%, protein content 6 0.04%, fat content 2.64%, carbohydrate content 41.09%, and elasticity of 0.39, and has a total preference percentage of 100% color, 96.7% aroma, 100.0% taste and 96.7% texture.

Co-Authors Akmarawita Kadir Endang Retno Wedowati Fungki Sri Rejeki Fungki Sri Rejeki Fungki Sri Rejeki Fungki Sri Rejeki Ika Rahmawati Koesriwulandari, Koesriwulandari Marina Revitriani Yufia Vita Sari

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