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All Journal International Journal of Advances in Applied Sciences Jurnal Penelitian Pascapanen Pertanian Jurnal Teknologi Pertanian Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Aplikasi Teknologi Pangan Jurnal Aplikasi Teknologi Pangan Journal of Applied Food Technology Buletin Anatomi dan Fisiologi (Bulletin of Anatomy and Physiology) Jurnal Agrifoodtech GEMBIRA (Pengabdian Kepada Masyarakat)
Rachma, Yasmin Aulia
Program Studi Teknologi Pangan, Fakultas Peternakan Dan Pertanian, Universitas Diponegoro
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Perubahan Panjang Radikula dan Kandungan Gizi Biji Lamtoro Mlanding Selama Perkecambahan [Leucaena leucocephala (Lam.) de Wit] Khoirunnissa, Rosiana; Maharani, Putri; Rachma, Yasmin Aulia
Jurnal Agrifoodtech Vol. 1 No. 2 (2022): Desember : Jurnal Agrifoodtech
Publisher : Universitas 17 Agustus 1945 Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56444/agrifoodtech.v1i2.243

Abstract

Biji lamtoro mlanding [Leucaena leucocephala (Lam.) de Wit] memiliki kulit yang keras dan tebal sehingga jarang dimanfaatkan sebagai bahan pangan. Proses perkecambahan biji lamtoro mlanding dilakukan untuk meningkatkan fungsionalitasnya. Perkecambahan dinyatakan berhasil apabila telah muncul radikula dari biji. Penelitian ini bertujuan untuk mengetahui perubahan panjang radikula dan senyawa gizi biji lamtoro mlanding selama perkecambahan. Biji lamtoro mlanding diskarifikasi kemudian dikecambahkan dengan media tisu pada suhu ruang selama 72 hari. Penyinaran dilakukan 8 jam sinar matahari dan 16 jam sinar lampu. Dilakukan pengamatan setiap 24 jam hingga jam ke-72. Penelitian dilakukan dengan Rancangan Acak Lengkap (RAL) Non Faktorial. Data diolah menggunakan ANOVA dibantu dengan aplikasi SPSS pada tingkat kepercayaan 95%. Didapatkan hasil selama proses perkecambahan terjadi peningkatan panjang radikula, protein, dan karbohidrat dengan signifikan.
Inovasi Produk Sosis Kelinci sebagai Hilirisasi Usaha bagi Kelompok Ternak Kelinci Aza Akmal Rabbit Farm di Kabupaten Kendal Rachma, Yasmin Aulia; Susanti, Siti; Ahmad Ni’matullah Al-Baarri; Heni Rizqiati; Haristi Uswatun Nisa
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 11 No. 2 (2025): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.11.2.239-247

Abstract

Rabbits are easily adaptable and reproduce quickly, providing benefits to breeders. Kendal Regency is one of the areas in Central Java Province that has potential in the field of rabbit farming. One of the rabbit farming groups in Kendal Regency is the Aza Akmal Rabbit Farm, which develops New Zealand rabbits. The high number of rabbits is inversely proportional to the low market demand; thus, the marketing of rabbit meat is still limited to frozen carcasses. This is influenced by the lack of knowledge of breeders regarding the processing and marketing of rabbit meat products. The purpose of the community service activity was to provide education related to the importance of product innovation and how to process rabbit sausages to increase community income. The method used was direct skills training, and the level of preference was evaluated using a hedonic test on 25 panelists. The results of the activity were in the form of a brownish-white rabbit sausage product, with a distinctive aroma and taste of rabbit sausage, and a compact and chewy texture. The results of the hedonic test of the color parameters were quite liked, aroma liked, texture liked, taste liked, and overall liked. In conclusion, community service activities can add new knowledge related to processing rabbit sausages. The hedonic test results showed that the panelists liked the rabbit sausages, indicating their potential for development to improve the community's economy.
The Paradox of Knowledge and Practice: Nutritional Status and Diet Quality Among Indonesian Food and Nutrition Science Students Paramastuti, Ratih; Rachma, Yasmin Aulia; Kamil, Rafli Zulfa
Journal of Applied Food Technology Vol 12, No 1 (2025)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.26985

Abstract

Nutritional status and dietary adequacy are fundamental to health and well-being, particularly among university students who often struggle to maintain balanced diets due to academic pressures and lifestyle constraints. Paradoxically, students enrolled in food and nutrition science programs, despite their academic exposure, may still exhibit suboptimal dietary behaviours. This study aimed to evaluate Indonesian undergraduate students' nutritional status and macronutrient adequacy in food and nutrition science. A descriptive cross-sectional survey was conducted involving 130 participants. Anthropometric measurements were collected to calculate Body Mass Index (BMI), and dietary intake was assessed using self-reported food records. Nutrient intakes were analyzed and compared against individual estimated requirements to determine adequacy. The BMI data showed that 17% of students were underweight, 45% had a normal weight, and 38% were overweight or obese. Mean energy intake (1287.66 ± 429.38 kcal) was substantially below the estimated requirement (1830 ± 323 kcal), with only 72.07% adequacy. Carbohydrate intake was critically low, meeting just 53.90% of the requirement, with 86% of students consuming inadequate amounts. Protein intake reached moderate adequacy (81.36%), while fat intake exceeded recommended levels in over half of the respondents (110.87% adequacy). Furthermore, 65% of students had inadequate energy intake and 55% consumed excess fat. These findings reveal the coexistence of undernutrition and overnutrition, reflecting a double burden of malnutrition in a population expected to possess greater nutritional awareness. The disconnect between knowledge and practice underscores the urgent need for strengthened nutrition education and campus-based interventions to foster healthier dietary habits and mitigate long-term health risks.
ASAL USUL MAKANAN SEHAT: PENGENALAN SUMBER MAKANAN SEHAT LEWAT AKTIVITAS INTERAKTIF SISWA DAN SISWI SD Putri, Sabira Aiskha Kalyana; Rahma, Dienda Aulia; Hutapea, Dina Agape Romauli; Ramadhan, Surya Hilmy; Putra, Hega Bintang Pratama; Rachma, Yasmin Aulia
Jurnal Gembira: Pengabdian Kepada Masyarakat Vol 3 No 04 (2025): AGUSTUS 2025
Publisher : Media Inovasi Pendidikan dan Publikasi

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Abstract

Pengabdian masyarakat ini bertujuan meningkatkan pemahaman siswa-siswi SDN Panggung Lor kelas 1–5 tentang pentingnya makanan sehat berbasis sumber daya lokal. Kegiatan dilaksanakan pada 13 Juni 2025, diawali dengan survei dan diskusi bersama pihak sekolah. Metode yang digunakan mencakup penyampaian materi menggunakan media visual, permainan edukatif (matching game, roda gizi, dan tebak makanan sehat), serta praktik menanam microgreen. Pendekatan interaktif ini dirancang agar siswa lebih mudah memahami konsep gizi secara menyenangkan dan kontekstual. Hasil kegiatan menunjukkan adanya peningkatan antusiasme dan pemahaman siswa terhadap makanan sehat dan kandungan gizinya. Praktik menanam microgreen juga memberikan pengalaman konkret tentang asal-usul makanan sehat dari lingkungan sekitar. Kegiatan ini membuktikan bahwa edukasi gizi dapat dilakukan dengan pendekatan sederhana dan menyenangkan, serta mampu menanamkan kebiasaan makan sehat sejak dini.
DARI WARNA KE RASA: EDUKASI GIZI LEWAT VARIASI MAKANAN SEHAT UNTUK SISWA DAN SISWI SD Khoiruman, Ahmad Muzaki; Hefita, Wanda Putri; Firdaus, Rasyiqa Fayyaza; Salmina, Fatihah Rahmi; Putra, Hega Bintang Pratama; Rachma, Yasmin Aulia
Jurnal Gembira: Pengabdian Kepada Masyarakat Vol 3 No 04 (2025): AGUSTUS 2025
Publisher : Media Inovasi Pendidikan dan Publikasi

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Abstract

Kesehatan anak usia sekolah dasar sangat dipengaruhi oleh pola makan yang bergizi dan bervariasi. Namun, masih banyak anak yang belum memahami pentingnya konsumsi makanan seimbang. Kegiatan pengabdian ini dilaksanakan di SD Negeri Panggung Lor pada 13 Juni 2025 dengan sasaran siswa kelas 1 hingga 5, bertujuan untuk meningkatkan pemahaman siswa mengenai makanan sehat melalui pendekatan edukatif yang variatif. Metode yang digunakan meliputi edukasi visual melalui poster dan diskusi, permainan interaktif seperti simulasi belanja dan tebak gambar makanan, serta eksperimen sederhana yang memperlihatkan dampak makanan tidak seimbang. Evaluasi dilakukan melalui tanya jawab langsung dan observasi keterlibatan siswa. Hasil menunjukkan bahwa siswa aktif, memahami materi dengan baik, dan menunjukkan antusiasme tinggi. Pemberian hadiah berupa susu kemasan menjadi motivasi tambahan sekaligus contoh minuman sehat. Kegiatan ini terbukti efektif dalam menanamkan kesadaran awal pentingnya konsumsi makanan sehat secara menyenangkan.
KELITA (KELAS IBU BALITA) SEBAGAI STRATEGI EDUKASI BERBASIS KOMUNITAS UNTUK PENCEGAHAN STUNTING DI KELURAHAN PANGGUNG LOR, KOTA SEMARANG Maharani, Aidza Aijrina; Alifa, Ailsa Ocha; Putri, Anmitha Rakeesha; Choirunnisa, Armadina Fitra; Kusumaningrum, Devi; Amirudin, Fariha Akmalina; Daharu, Nyes Biru; Nuraida, Siti; Herryananda, Tanasya Fyrsta; Putra, Hega Bintang Pratama; Rachma, Yasmin Aulia
Jurnal Gembira: Pengabdian Kepada Masyarakat Vol 3 No 05 (2025): OKTOBER 2025
Publisher : Media Inovasi Pendidikan dan Publikasi

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Abstract

Stunting merupakan masalah gizi kronis pada balita yang berdampak pada pertumbuhan fisik, perkembangan kognitif, dan produktivitas masa depan. Di Kelurahan Panggung Lor, Semarang Utara, meskipun jumlah kasus relatif lebih rendah, proporsi balita stunting masih tinggi. Untuk mendukung percepatan penurunan stunting, mahasiswa Universitas Diponegoro melaksanakan program KELITA (Kelas Ibu Balita) yang berfokus pada edukasi gizi, pola asuh, serta perilaku hidup bersih dan sehat (PHBS). Program ini melibatkan 16 ibu balita melalui pemeriksaan kesehatan, penyampaian materi interaktif, diskusi, dan kuis edukatif. Hasil evaluasi menunjukkan peningkatan skor pengetahuan rata-rata dari 41 menjadi 88. Kolaborasi lintas sektor menjadi kunci keberhasilan, meski terdapat tantangan seperti keterbatasan waktu peserta dan rendahnya pengetahuan awal. KELITA terbukti efektif meningkatkan pengetahuan ibu dan berpotensi direplikasi di wilayah lain untuk mendukung target nasional penurunan stunting.
Pemanfaatan Teknologi Ozon Sebagai Green Technology pada Penanganan Hasil Pertanian Budi Hartoyo; Rachma, Yasmin Aulia
Jurnal Agrifoodtech Vol. 1 No. 2 (2022): Desember : Jurnal Agrifoodtech
Publisher : Universitas 17 Agustus 1945 Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56444/agrifoodtech.v1i2.328

Abstract

Food and agricultural products are perishable, so they have the potential to experience losses, both in quality and quantity during the post-harvest process and processing due to physiological changes in the form of physical, chemical and microbiological. As an effort to reduce losses during post-harvest and physiological changes, it is necessary to apply appropriate technology (appropriate technology). The application of ozone technology in the handling of fruits, vegetables and fishery products has good prospects because it is felt to be safe and effective. Ozone (O3) has the main function, namely as an oxidizer and disinfectant or a combination of these two functions. The high oxidation potential of ozone can be used to kill bacteria (sterilization process), remove color (decolorization process), remove odors (deodorization process), and decompose organic compounds (degradation process). The treatment of ozonized water in the storage of food products and agricultural products does not damage their nutritional content, because the ozone content itself will be lost by evaporation. If ozone is exposed to sunlight it will break down into oxygen compounds again. Utilization of ozone technology is widely used to reduce contamination and extend the shelf life of fresh fruit, vegetables and fishery products. This paper examines and synthesizes several research results related to the use of ozone for fruits, vegetables and other agricultural commodities during the postharvest process and handling of agricultural products.
Proportion optimization of honey pineapple juice on the custard organoleptic and chemical properties Susanti, Siti; Tiaswuni, Lutviana; Al-Baarri, Ahmad Ni’matullah; Rachma, Yasmin Aulia
International Journal of Advances in Applied Sciences Vol 13, No 3: September 2024
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v13.i3.pp655-661

Abstract

Custard is categorized as a dairy product that has a sweet taste, soft, and thick texture. The addition of honey pineapple to custard making is an innovation to improve the organoleptic and chemical characteristics of custard. The purpose of this study is to know the effect of adding honey pineapple juice on the organoleptic and chemical properties of pineapple custard. The experimental design used 5 treatments and 4 replications. The study began with the process of making custard products according to the addition of honey pineapple juice treatments there are P0 (control), P1 (20%), P2 (40%), P3 (60%), and P4 (80%). The test method is done by organoleptic and proximate analysis tests. The results of the organoleptic test showed that the addition of honey pineapple juice affects the color, taste, aroma, and overall preference of pineapple custard. Proximate analysis showed that the addition of pineapple juice honey affected the water content, ash content, fat content, and carbohydrate content of pineapple custard. This study concludes that the difference in the proportion of pineapple honey affects the organoleptic and chemical characteristics of pineapple custard.
Co-Authors Ahmad Nabil Al Aflah Al-Baarri, Ahmad Ni'matullah Al-Baarri, Ahmad Ni’matullah Ali Umar Dhani Alifa, Ailsa Ocha Amirudin, Fariha Akmalina Aprilia Fitriani Bagus Tegar Ardi Pramana Budi Hartoyo Choirunnisa, Armadina Fitra Christin Ardianto Daharu, Nyes Biru Dina Yulia Anggraeni Dina Yulia Anggraeni Firdaus, Rasyiqa Fayyaza Haristi Uswatun Nisa Hefita, Wanda Putri Heni Rizqiati Herryananda, Tanasya Fyrsta Hutapea, Dina Agape Romauli Indrati, Retno Kamil, Rafli Zulfa Khoiruman, Ahmad Muzaki Khoirunnissa, Rosiana Kusumaningrum, Devi Lita Lusiana Surja Lita Lusiana Surja Maharani, Aidza Aijrina Muhammad Agus Niam Nadya Winda Iswara Nuraida, Siti Putra, Hega Bintang Pratama Putri Maharani Putri Maharani Putri, Anmitha Rakeesha Putri, Sabira Aiskha Kalyana Rahma, Dienda Aulia Ramadhan, Surya Hilmy Ratih Paramastuti Riya Andila Rosiana Khoirunnissa Salmina, Fatihah Rahmi Siti Susanti Siti Susanti, Siti Sri Darmanti Supriyadi Supriyadi Supriyadi Supriyadi Tiaswuni, Lutviana Umar Santoso Yoga Pratama Yoga Pratama