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All Journal MEDIA PETERNAKAN - Journal of Animal Science and Technology Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Majalah Kedokteran Bandung Agrointek Jurnal Penelitian Pascapanen Pertanian Perspektif : Review Penelitian Tanaman Industri agriTECH Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Kesehatan Vokasional Jurnal Teknologi & Industri Hasil Pertanian Jurnal Kesehatan Ibu dan Anak Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal JKFT Jurnal Ilmiah Perekam dan Informasi Kesehatan Imelda (JIPIKI) Perspektif, Review Penelitian Tanaman Industri Agro Tatanen Jurnal Pusat Inovasi Masyarakat EKMAN (JUPI) Jurnal Pendidikan Indonesia
Dian Herawati
Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga Bogor 16680
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Nursing Public Health Social Sciences

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Perbandingan Asam Fenolat dan Total Fenolik Kopi Arabika Bogor dari Pengolahan Pascapanen dan Tingkat Sangrai Berbeda Muhammad Reza; Dian Herawati; Feri Kusnandar
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 10 No. 2 (2023): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2023.10.2.93

Abstract

Coffee is rich in phenolic compounds, which can be evaluated by the total phenolic or specific individual phenolics. The composition and concentration of phenolics in coffee are affected by various factors, including postharvest and roasting. This study aimed to compare the ratio of phenolic acid (measured as chlorogenic acid) to total phenolic in Bogor arabica coffee, considering different postharvest treatments and roasting levels. The coffee samples were treated with different postharvest (dry, wet, and honey) and roasting processes (light and dark). Green coffee bean was used as a control. The roasting process involved heating the coffee at temperatures ranging from 147.9 to 178.8°C for light roasting, and 190.2 to 200°C for dark roasting (10 minutes each). The color of the coffee beans, concentration of phenolic acid in the coffee extract, and total phenolic in the coffee extract were analyzed using a colorimeter, HPLC, and spectro-photometer respectively. The results showed that roasting significantly intensified the dark color of Bogor arabica coffee. Among the phenolic acids, the 5-CQA isomer emerged as the most dominant and was also the most susceptible to degradation during roasting. As the roasting level increased, the concentration of phenolic acid consistently decreased. Interestingly, the total phenolic initially increased in light roasted coffee but decreased in dark roasted coffee. Green coffee beans exhibited the highest proportion of phenolic acid (83%), whereas dark roasted coffee had the lowest proportion (19%). Although light roasted coffee had the highest total phenolic, its phenolic acid concentration decreased significantly compared to green coffee beans.
Penentuan Kecukupan Panas serta Evaluasi Sensori Produk Opor Ayam Steril PT XYZ Tjahja Muhandri; Putri Aslamiah Zahra; Dian Herawati; Harum Fadhilatunnur
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 11 No. 2 (2024): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2024.11.2.114

Abstract

Chicken opor, a seasoned dish made with chicken, spices, and coconut milk, has the potential to be developed into a practical and shelf-stable food product using proper preservation technology. Besides utilizing retort pouch packaging, a key factor in processing sterile chicken opor is ensuring an effective sterilization process. This study aimed to evaluate the thermal adequacy of the sterilization process for chicken opor produced by PT XYZ and to assess consumer acceptance of its sensory attributes. The product was packaged in 300 g retort pouches, with 44 units filling the sterilization basket. Heat distribution was tested using 30 temperature sensors, and heat penetration was assessed with 15 sensors placed at various locations in a 50 L pressure cooker. Sensory evaluation was conducted with 75 panelists using a hedonic rating scale. The results showed that heat distribution within the pressure cooker was uniform. The thermal adequacy, necessary to meet the commercial sterility standard, was achieved with a 70 minutes sterilization process after reaching the maximum temperature of 110 °C, yielding a minimum F0 value of 4.8 minutes. The hedonic rating test indicated moderate to high acceptance of PT XYZ's sterilized chicken opor among the panelists.
Work-Related Musculoskeletal Disorders among Indonesian Midwives: Organizational and Individual Determinants Herawati, Dian; Perestroika, Grhasta Dian; Hidayah, Nurulia; Mahendratta, Aida Musumi; Putri, Parama Septi Kharisma
Jurnal Kesehatan Vokasional Vol 11, No 1 (2026): February
Publisher : Sekolah Vokasi Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jkesvo.118402

Abstract

Background: Musculoskeletal disorders (MSDs) are a significant occupational health problem among Indonesian midwives. Existing literature often neglects the intersection of individual, workplace, and domestic factors that may further influence MSDs.Objective: To determine whether MSDs affect the work performance of midwives and identified contributing individual and organizational risk factors.Methods: A cross-sectional online survey of 90 midwives in Yogyakarta public health centres around March-June 2025. Participant recruitment was conducted through purposive sampling.Results: Over half  (57%) reported MSDs affecting work performance. Chi-square analysis showed significant associations between BMI (χ² = 6.42, p = 0.04) and shift work (χ² = 5.83, p = 0.02) with MSDs prevalence. Mid-career midwives aged 31–44 years and those in the Obesity I BMI category (25–29.9) were the most affected. Organizational support was limited 83.3% lacked ergonomic guidelines, 87.8% had no ergonomic training, and 66.7% received no household assistance indicating the combined effect of occupational and domestic burdens.Conclusion: These results highlight the need for integrated ergonomic and psychosocial interventions to reduce MSD risks to support midwives’ health and well-being. Further research is needed to examine the most dominant factors causing musculoskelatal disorders. 
Co-Authors . Sulistiono Afifah Zahra Agista Ahmad Aripin Naek Lubis1 Antung Sima Firlieyanti Aris Sulaeman Bonjok Istiaji Bonny PW SOEKARNO Briantoto, R. Dani Cahyo Budiman Christian Liguori Dede Robiatul Adawiyah Dedi Fardiaz DEWI SARTIAMI Dian Murti Minangsih Dias Indrasti Dirayati Hanifah Dodik Briawan Dwi Rahayu Elsera Br Tarigan Elsera Br Tarigan, Elsera Br Elvira Syamsir Endang Prangdimurti Endang Yuli Purwani Fairuz Fajriah Faleh Setia Budi Feri Kusnandar Grhasta Dian Perestroika Hanifah Nuryani Jenie Hanifah Nuryani Lioe Harum Fadhilatunnur Heru Kristanoko Hidayah, Nurulia Hidayati, Rima Irmansyah Joko Purnomo Joko Purnomo Lilis Nuraida Mahendratta, Aida Musumi Marko Ferdian Salim, Marko Ferdian Masjuwina Simatupang Muhammad Reza Nancy Dewi Yuliana nFN Sugiyono Nuri Andarwulan Palupi, Nurheni Sri Puspo Edi Giriwono Putri Aslamiah Zahra Putri, Parama Septi Kharisma R. Dani Briantoto Raden Hilman Wirayudha Rahmawati, Shofiyah Arviana Ridwan Thahir Risma Risma, Risma Ruly Anwar Santi Ambarwati Santi Ambarwati Saraswati Saraswati Sinta Simatupang Sugeng Sulistiono Sutrisno Koswara Tasya Fitri Yunada TATI NURHAYATI Thomas Nugroho Tjahja Muhandri Tuti Suryati Ujang Sehabudin, Ujang Vina Giovani Winiati P. Rahayu Winiati Pudji Rahayu Wisnu Broto Wisnu Broto Yelin Adalina Yudi Yusdian Yuli Sukmawati Yuliansyah Yulianti Yulianti Zakiah Wulandari