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All Journal Jurnal Gizi dan Pangan NUTRIRE DIAITA Bulletin of Electrical Engineering and Informatics WARTA Jurnal Kesehatan Jurnal Media Gizi Indonesia (MGI) Darussalam Nutrition Journal Ilmu Gizi Indonesia SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Journal of Community Services and Engagement GHIDZA: Jurnal Gizi dan Kesehatan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Pontianak Nutrition Journal (PNJ) Jurnal Kesmas dan Gizi (JKG) Instructional Development Journal Abdi: Jurnal Pengabdian dan Pemberdayaan Masyarakat PREPOTIF : Jurnal Kesehatan Masyarakat Journal of Applied Engineering and Technological Science (JAETS) Community Development Journal: Jurnal Pengabdian Masyarakat JURNAL ILMIAH AGRINECA Journal SAGO Gizi dan Kesehatan Poltekita: Jurnal Pengabdian Masyarakat MAHESA : Malahayati Health Student Journal Journal La Lifesci Nutriology: Jurnal Pangan, Gizi, Kesehatan Sagu Jurnal Sains dan Teknologi Prosiding University Research Colloquium Jurnal Pangan Kesehatan dan Gizi (JAKAGI) Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Health Research Journal of Indonesia Ranah Research : Journal of Multidisciplinary Research and Development Pontianak Nutrition Journal (PNJ) Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi FISIO MU: Physiotherapy Evidences Journal of Community Services and Engagement: Voice of Community (VOC) Jurnal Abdimas Kesehatan
Pramudya Kurnia
Universitas Muhammadiyah Surakarta
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Substitusi Modifikasi Pati Biji Nangka dan Bekatul terhadap Serat Pangan dan Aktivitas Antioksidan pada Mie Kering Salsabila, Addila; Kurnia, Pramudya; Purwani, Eni
Ghidza: Jurnal Gizi dan Kesehatan Vol. 9 No. 2 (2025): December
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/9bdgmx34

Abstract

This study aims to evaluate the effect of substituting composite flour made from modified jackfruit seed starch and rice bran flour on the dietary fiber content and antioxidant activity of dried noodle products. Jackfruit seed starch was modified using the autoclaving-cooling method, a physical technique designed to enhance the functional properties of starch, such as thermal stability, resistance to digestion, and increased resistant starch content. On the other hand, rice bran flour was utilized as a source of insoluble fiber and bioactive compounds such as γ-oryzanol and phenolic acids, which are known for their antioxidant properties. The two ingredients were combined in a 1:1 ratio to produce composite flour, which was then substituted into the noodle formulation at levels of 5%, 10%, and 15% of the total flour used. The final noodle products were analyzed for insoluble, soluble, and total dietary fiber content using a multi-enzyme method, as well as antioxidant activity using the DPPH assay. The results indicated a significant increase (p<0.05) in dietary fiber content and antioxidant activity with higher substitution levels. The 15% substitution treatment yielded the best results, with total dietary fiber content of 6.86% and antioxidant activity of 33.70%. This study demonstrates that the combination of modified jackfruit seed starch and rice bran flour holds great potential as a sustainable and nutritious functional ingredient in healthier dried noodle formulations.
Multipurpose Incubator Based on Microcontroller System With Distance Monitoring Feature Case Study For Crackers Drying Supriyono, Heru; Juliana, Anik; Supardi, Agus; Kurnia, Pramudya; Ananta, Muhammad Satria; Nugroho, Mohammad Dwiki Aji; Hidayatullah, Helmi
Journal of Applied Engineering and Technological Science (JAETS) Vol. 7 No. 1 (2025): Journal of Applied Engineering and Technological Science (JAETS)
Publisher : Yayasan Riset dan Pengembangan Intelektual (YRPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37385/jaets.v7i1.7604

Abstract

Most available commercial incubators are considered not appropriate for certain food processing such as for crackers drying and also considerably expensive. Besides, they do not have distance monitoring and control features. The objective of this article is to present the development process of an incubator prototype which has distance monitoring and control feature built based on the components commercially available in the market involving  traditional stove-based oven, electric heater, DHT22 temperature sensor, ESP8266 microcontroller, buzzer, and LCD OLED display. The incubator was equipped with the Blynk platform of a smartphone for distance control and monitoring. The functional test results showed that the developed incubator works well as expected. The calibration testing results suggested that temperature measurement by using the developed system has inaccuracy of 0.34% when compared to measurement by using a commercial thermometer. To validate its function in actual condition, the incubator was used for drying rice crackers. The rice crackers were dried at the temperature of 70  with a duration of 5 hours. It can be observed that the drying result by using the developed incubator was comparable to that of drying by direct sunlight on a sunny day with a duration of 16 hours.
Pemberdayaan masyarakat Desa Kaligentong berbasis olahan produk singkong kingkong Muhtadi Muhtadi; Suranto Suranto; Pramudya Kurnia; Chandra Wisnu Utomo
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 8, No 4 (2024): December
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v8i4.28132

Abstract

AbstrakKegiatan pengabdian masyarakat dilakukan di desa kaligentong dengan melibatkan mitra sasaran yaitu mitra-1 Kelompok Tani Marsudi Utomo, Mitra-2 Kebun Bibit Desa (KBD) Suharno dan Mitra-3 Ibu-Ibu PKK di Desa Kaligentong. Permasalahan yang dihadapi Mitra-1 keterbatasan perluasan lahan, sulitnya pengairan pembibitan, pengembangan pemasaran bibit. Untuk mitra-2 hasil pertanian masih dijual bahan baku mentah, petani singkong belum menjadi pilihan usaha, ketrampilan pasca panen masih rendah. Mitra-3 dengan masalah ketrampilan pengolahan bahan singkong masih rendah, kemampuan pengemasan produk yang dihasilkan masih lemah, rendahnya kentrampilan dalam pemanfaatan diversifikasi produk oalahan. Tujuan pengabdian ini membantu dalam pemanfaatan dan pengelolaan potensi unggulan lokal bagi pengembangan desa sntra produksi olahan singkong menuju swasembada pangan dan ekonomi. Adapun metode yang digunakan adalah Community Development, sebagai pendekatan pemberdayaan berorientasi pada pengembangan masyarakat sebagai subyek pembangunan, dan keterlibatan secara langsung dalam berbagai kegiatan pengabdian yang akan dilaksanakan. Tahapan pemberdayaan: sosialisasi, pelatihan, implementasi teknologi, pendampingan pemberdayaan dan keberlanjutan. Adapun sasaran mitra memiliki potensi yang dapat dikembangakan, dimana KDB Suharno memiliki peluang untuk meningkat dalam pengadaan bibit dan penjualan bibit berbagai singkong dan bibit tanaman lainnya, demikian pula mitra-2 memiliki potensi pemanfaatan lahan yang luas untuk tanaman singkong dan olahan aneka singkong dan budidaya tanaman lainnya. Mitra-3 Ibu ibu PKK memiliki potensi dalam peningkatan ekonomi, ketahanan pangan dan wirausaha mandiri pengadaan aneka olahan berbasis singkong yang menjadi desa wisata, desa produk olahan singkong. Hasil kegiatan telah dicapai permasalahan mitra dapat diselesaikan, melalui tahapan yang dilaksanakan, mulai bibit meningkat jumlahnya, ekonomi kelompok petani meningkat dan olahan diversifikasi produk dapat dikembangkan. Kata kunci: pemberdayaan, masyarakat; singkong kingkong; budidaya; olahan. AbstractCommunity service activities were carried out in Kaligentong village involving target partners, namely partner-1 Marsudi Utomo Farmers Group, Partner-2 Suharno Village Nursery (KBD) and Partner-3 PKK Women in Kaligentong Village. The problems faced by Mitra-1 are limited land expansion, difficulty in irrigation of nurseries, development of seed marketing. For partner-2 agricultural products are still sold as raw materials, cassava farmers have not yet become a business option, post-harvest skills are still low. Mitra-3 has problems with skills in processing cassava ingredients which are still low, the ability to package the products produced is still weak, and skills in utilizing diversified processed products are still low. The aim of this service is to assist in the utilization and management of local superior potential for the development of villages in the center of processed cassava production towards food and economic self-sufficiency. The method used is Community Development, as an empowerment approach oriented towards community development as the subject of development, and direct involvement in various service activities that will be carried out. Empowerment stages: socialization, training, technology implementation, empowerment assistance and sustainability. The target partners have potential that can be developed, where KDB Suharno has the opportunity to increase in the procurement of seeds and sales of various cassava seeds and other plant seeds, likewise partner-2 has the potential to utilize large areas of land for cassava plants and various processed cassava and plant cultivation other. Mitra-3 PKK mothers have the potential to improve the economy, food security and independent entrepreneurship in procuring various cassava-based products which can become tourist villages and villages for processed cassava products. The results of the activities have been achieved, partner problems can be resolved, through the stages implemented, starting from the number of seeds increasing, the economy of farmer groups increasing and processed product diversification can be developed. Keywords: community empowerment; kingkong cassava; cultivation; processed
Hubungan Ketahanan Pangan Keluarga dengan Status Gizi Balita di Kecamatan Selo, Boyolali Resthu Kirana; Luluk Lia Rakhma; Pramudya Kurnia
INSOLOGI: Jurnal Sains dan Teknologi Vol. 5 No. 2 (2026): April 2026
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v5i2.7903

Abstract

Household food security serves as a fundamental determinant of child nutritional outcomes, with under-five children being particularly susceptible to growth impairment due to inadequate dietary intake. This cross-sectional study investigated the association between household food security and the nutritional status of children residing in Selo Subdistrict, Boyolali Regency, an upland agrarian area with horticultural production dominance classified under disaster-risk zone (KRB III). A total of 108 households were recruited through proportional random sampling. Food security was evaluated using the Household Food Insecurity Access Scale (HFIAS), while nutritional status was assessed based on height-for-age z-scores (HAZ) according to WHO and Indonesian Miniktry of Health standards. Chi-square analysis was applied for bivariate testing. Findings revealed that 51.9% of participating households were food insecure and 48.1% of children exhibited stunted growth. A statistically significant relationship was identified between household food security status and stunting incidence (p = 0.002; OR = 3.431; 95% CI: 1.553–7.581), indicating a substantially elevated stunting risk among children from food-insecure households compared to their food-secure counterparts. These findings underscore that food insecurity in mountainous agricultural settings is not solely a matter of food availability, but critically involves constrained access to high-quality, diverse foods—particularly animal-sourced proteins. Consequently, efforts to address stunting must prioritize improvements in dietary quality and variety.
Pengaruh Subtitusi Tepung Daun Kelor (Moringa Oleifera) terhadap Kadar Zat Besi dan Vitamin C Crackers Devina Kemala Pratidina; Sudrajah Warajati Kisnawaty; Pramudya Kurnia
INSOLOGI: Jurnal Sains dan Teknologi Vol. 5 No. 2 (2026): April 2026
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v5i2.7967

Abstract

An increase up to 50% in blood volume during pregnancy leads to a heightened demand for vitamin C and iron, which are essential for supporting erythrocyte formation and facilitating iron absorption. One plant rich in vitamins A, B, C, and bioavailable iron is Moringa leaves. Moringa leaf flour can be utilized as a substitute ingredient in various food products, including crackers. This study was conducted to examine the effect of substituting Moringa oleifera leaf flour on the iron and vitamin C content of cracker products. An experimental research design was employed using a Completely Randomized Design (CRD) with four substitution levels. Analytical methods were carried out using ICP-OES and HPLC for iron and vitamin C content. The Kruskal-Wallis test and the Mann-Whitney test were utilized to analyze the data obtained from the study. The results indicate that the incorporation of Moringa leaf flour has a significant effect on the iron and vitamin C content of crackers (p ≤ 0.05). Iron content increased at 10% and 15% substitution levels, then decreased at 20% substitution. Vitamin C content decreased as moringa leaf flour substitution increased, from 0.44 mg at 0% substitution to 0.16 mg at 20% substitution. The decrease in vitamin C content was due to high-temperature baking, which caused damage, and exposure to oxygen during molding, triggering oxidation. The iron and vitamin C content in the cracker products was significantly influenced by the substitution of moringa leaf flour.
Pengaruh Substitusi Tepung Daun Kelor (Moringa Oleifera) terhadap Kadar Serat Pangan Total Produk Crackers Afa Risda Ziana Putri; Sudrajah Warajati Kisnawaty; Pramudya Kurnia
INSOLOGI: Jurnal Sains dan Teknologi Vol. 5 No. 2 (2026): April 2026
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v5i2.7969

Abstract

Nutritional issues in toddlers in Indonesia are still a focus, as evidenced by the high prevalence of malnutrition. The production of snack crackers made from Moringa oleifera leaf flour has the potential as an option to support fiber sufficiency and digestive system health in children. The present inquiry seeks to analyze the impact of Moringa leaf flour substitution on the content of total dietary fiber, water-soluble fiber, and water-insoluble fiber in cracker products. Experimental research involving four treatments of Moringa leaf flour substitution with two replications Fiber content analysis was executed using the enzymatic gravimetric method AOAC 991.43 standard and the data were subsequently analyzed using the One Way ANOVA test which was then followed by the Duncan Multiple Range Test (DMRT). There is an effect of Moringa leaf flour substitution on total dietary fiber, soluble fiber, and insoluble fiber with a p value of 0,000 (p <0.05). The content of total dietary fiber, water-soluble fiber, and water-insoluble fiber in treatment A (0%) was 4,18; 0,28; and 3,90 gr/100 gr, treatment B (10%) was 6,66; 0,50; and 6,17 gr/100 gr, treatment C (15%) was 8,21; 0,55; and 7,66 gr/100 gr, and treatment D (20%) was 10,14; 0,68; and 9,45 gr/100 gr. The 10%, 15%, and 20% formulations contain high fiber because they have more than 6 g of dietary fiber per 100 gr of product and can help meet children's daily fiber needs and support improving nutritional status in children with underweight.
Incubator with food object detection based automatic heating process using internet of things technology Heru Supriyono; Agus Supardi; Pramudya Kurnia; Mohammad Dwiki Aji Nugroho; Muhammad Satria Ananta; Helmi Hidayatullah
Bulletin of Electrical Engineering and Informatics Vol 15, No 2: April 2026
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/eei.v15i2.11297

Abstract

Conventional incubators for heating food generally can be operated manually by both its temperature level and heating duration. This condition provides risk that the food will be heated inappropriately both at its temperature level and heating duration which in turn can decrease food quality. The objective of this article is to develop an incubator for heating food which is equipped with a food object detection based automatic heating process and using internet of things (IoT) technology for distance monitoring and control, which detects the type of food and heating it automatically at both temperature level and duration. The incubator was developed using components available in the market including GY-906-DCI sensor, OV5647 camera, Raspberry Pi 4, NodeMCU microcontroller, and Telegram bot. Testing results showed that the developed incubator system was able to detect food types in real-time, as well as automatically set temperature and incubation time parameters based on it. It was able to maintain a stable incubation temperature, with an average error of 2.74% and a temperature deviation of 1.23 °C. The developed incubator potentially improves safety and user convenience where the food is heated properly both at its temperature level and heating duration.
KEKERASAN, KERAPUHAN DAN DAYA TERIMA KUKIS YANG DIBUAT DARI SUBSTITUSI TEPUNG BIJI MANGGA (Mangifera indica L.) Pramudya Kurnia; Kurnia Shinta Zulfiyani
SAGU Vol. 22 No. 1 (2022): SAGU Journal – Agri. Sci. Tech., Maret, 2022, Vol. 21 : No. 1
Publisher : Fakultas Pertanian Universitas Riau

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

Abstract

The basic ingredients of food will affect the physical quality, including texture. Mango seed flour is one of the ingredients that has a fairly high carbohydrate, which is 69.77% and has the potential to be processed into food products, such as cookies. The purpose of this study was to determine the texture of cookies, i.e. hardness and fracturability, as well as the acceptability of cookies made from mango seed flour substitution. Type of this research was an experiment with a completely randomized design and the percentage of mango seed flour substitution is 0%, 5%, 10%, 15%. Texture was tested using texture analyzer and acceptability was obtained from the assessment of 40 panelists. The hardness data were analyzed using the Kruskal Wallis test. The results showed that the p-value of the hardness parameter was 0.372 and the p-value was 0.472. The acceptability test data were analyzed using the Kruskal Wallis test followed by Duncan’s test with the result that the p value for all parameters (i.e. color, aroma, taste, texture and overall) were <0.05 so that the use of mango seed flour had significant effect on all parameters of preference. Substitution with 5% mango seed flour becomes the product that has no significant different from the use of 100% wheat flour.
Kadar Gula Reduksi dan Daya Terima pada Snack Bar Tinggi Energi Berbahan Dasar Tempe dan Kacang Merah untuk Atlet Rashida Farellia Az-Zahra; Pramudya Kurnia; Fitriana Mustikaningrum
INSOLOGI: Jurnal Sains dan Teknologi Vol. 4 No. 4 (2025): Agustus 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v4i4.6131

Abstract

Snack bars are an energy-rich food choice and can be a useful substitute for athletes to meet energy needs between main meals. As an effort to innovate food products and improve nutrition, a comparison of tempeh and red beans was conducted in making snack bars. The purpose of this study was to determine the reducing sugar content and acceptability of snack bars made from tempeh and red beans. This type of research is an experimental study with a Completely Randomized Design (CRD), namely snack bars with a ratio of tempeh and red beans Formula A (85g:65g), B (75g:75g), and C (65g:85g). Testing of reducing sugar levels was analyzed using One Way Anova followed by the LSD test. Data collection of the acceptability test used an acceptability test form involving 30 panelists and was analyzed using the Kruskal Wallis test. The results showed the highest reducing sugar content in the ratio of tempeh and red beans (75g:75g) which was 26.67% and the lowest in the ratio of tempeh and red beans (85g:65g) which was 21.78%. The results of the snack bar acceptability test showed significant differences in texture parameters between Formula A and Formula B, Formula A and Formula C snack bars (p<0.05), while there were no differences in color, aroma, taste, texture, and overall parameters (p>0.05). There was an effect of the ratio of tempeh and red beans on the reducing sugar content and texture acceptability of the snack bar.
Hubungan Ketahanan Pangan Keluarga Dengan Asupan Kalsium Pada Ibu Balita Di Kecamatan Selo, Boyolali Hani Meilani Putri; Luluk Ria Rakhma; Pramudya Kurnia
Health Research Journal of Indonesia Vol 4 No 6 (2026): Health Research Journal of Indonesia
Publisher : CV. Wadah Publikasi Cendekia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63004/hrji.v4i6.1480

Abstract

Badan Pusat Statistik tahun 2022 melaporkan angka kemiskinan sebanyak 26,16 juta jiwa (9,54% dari populasi), yang menempatkan mereka pada risiko kerawanan pangan. Ketahanan pangan didefinisikan sebagai akses rumah tangga terhadap pangan yang memadai, aman, dan bergizi. Penelitian ini mengkaji hubungan antara ketahanan pangan rumah tangga dan asupan kalsium pada ibu yang memiliki anak di Kecamatan Selo, Boyolali. Penelitian ini menggunakan desain cross-sectional dengan melibatkan 108 responden ibu yang telah tinggal di wilayah penelitian selama minimal 5 tahun dan berperan dalam konsumsi pangan rumah tangga. Ketahanan pangan rumah tangga dinilai menggunakan Household Food Insecurity Access Scale (HFIAS), sedangkan asupan kalsium dinilai menggunakan Semi-Quantitative Food Frequency Questionnaire (SQ-FFQ) dan perangkat lunak NutriSurvey. Skor rata-rata HFIAS adalah 3,90 ± 4,34 dan rata-rata asupan kalsium adalah 113,85 ± 76,46% dari Angka Kecukupan Gizi (AKG). Sebanyak 51,9% rumah tangga mengalami kerawanan pangan, dan 50,9% ibu memiliki asupan kalsium yang memadai. Asupan kalsium berkorelasi secara signifikan dengan ketahanan pangan rumah tangga (p=0,004; r=-0,276). Disarankan untuk mempromosikan edukasi gizi dan diversifikasi pangan guna meningkatkan ketahanan pangan rumah tangga serta asupan kalsium.
Co-Authors Aan Sofyan Adnan Faris Naufal Afa Risda Ziana Putri Afriana, Nerita Agus Supardi Ali Mahfudhin Alya Alvionita Sukma Ambarwani Ambarwani Ambarwani Ambarwani Ambarwani, Ambarwani Ambarwani, Ambarwani Ananta, Muhammad Satria Appannah, Geeta Aprilia Mustikaning Putri Arif Setiawan Ariyanto, Fazri Arum, Diah Pustpita Arumdani, Evania Sekar Atwal Arifin Aulia, Khairunnisa Ayu Fadillah Afifah Brillian Nur Diansari Chandra Wisnu Utomo Choirunnisa, Yumna Destyna Mahanany Devina Kemala Pratidina Dipicha Triesnaputri Kusuma Wardhani Dwi Sarbini Endang Nur Widiyaningsih Eni Purwani Evania Sekar Arumdani Fadhila, Jihan Farida Nur Isnaeni Fatimah Azzahrah fatimah Fatimah Fauziyyah, Salwa Danella Atiqoh Firmansyah Firmansyah Fitri, Anida Azkia Fitriana Mustikaningrum Frisca Destrianing Hadinagoro Hani Meilani Putri Hani, Nur Haryoto Haryoto Helmi Hidayatullah Heru Supriyono Hidayatullah, Helmi Ihsanti, Elsa Nurul Intan Nur Hidayati, Intan Nur Iwank Afifa, Salsa Jamhari Jamhari Juliana, Anik Kirana, Garda Sukma Kurnia Shinta Zulfiyani Kurnia Shinta Zulfiyani Laras Pratiwi Lintang Kurniawati Luluk Lia Rakhma Luluk Ria Rakhma M. Sholahuddin Mahanany, Destyna Maharani Purnomo, Dita Maulida Faizah Nurfajri Mochammad Imron Awalludin Mohammad Dwiki Aji Nugroho Muhammad Satria Ananta Muhtadi Muhtadi Mutalazimah Mutalazimah Mutiara, Intan Muwakhidah Muwakhidah Muwakhidah, Muwakhidah Nugroho, Mohammad Dwiki Aji Nur Achmad Nur Lathifah Mardiyati Pangastuti, Diana Permata, Adinda Riska Prawesthi, Tiva Eka Puguh Ika Listyorini Puspitasari, Threeya Andriyani Putri , Nuristiqomah Dwi Putri, Athira Salsabila Rafifah, Hasna Rahma Laelia Rahmawati, Seli Nur Rashida Farellia Az-Zahra Resthu Kirana Retna Dewi Lestari Rifada, Anwikazahra Riska Rosita Rusdin Rauf Salsabila, Addila Sari, Rut Mila Setyaningrum Rahmawaty Setyaningrum, Zulia Siti Zulaekah Sudrajah Warajati Kisnawaty Suranto Suranto Suranto Suranto Sya'roni, Alfina Fauzia Tri Zantika Wahida, Difia Addini Nur Wardana, Agung Setya Wardhani, Dipicha Triesnaputri Kusuma Yianarfa, Efina Rifi Yolanda, Intania Widi Yumna Choirunnisa Zulia Setiyaningrum Zulia Setyaningrum