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All Journal Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL JURNAL KESEHATAN Abdimas Agrointek Jurnal Surya Masyarakat Jurnal Surya Masyarakat IJECS: Indonesian Journal of Empowerment and Community Services Edible : Jedb Prosiding Seminar Nasional Unimus
Wikanastri Hersoelistyorini
Program Studi S1 Teknologi Pangan Universitas Muhammadiyah Semarang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Education Engineering Environmental Science Health Professions Nursing Public Health Social Sciences Other

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GEMAKAN GERAKAN NDULANG DEWIS: SEBAGAI PEMANFAATAN POTENSI DESA UNTUK DIJADIKAN IKON DESA WISATA WONOLOPO KECAMATAN MIJEN Iis Istiqomah; Arif Wibowo; Riska Cipta Sari; Andre Raziq Muhammad; Siswi Sekar Sari; Wikanastri Hersoelistyorini
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2017: PROSIDING IMPLEMENTASI PENELITIAN PADA PENGABDIAN MENUJU MASYARAKAT MANDIRI BERKEMAJUAN
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Wonolopo merupakan desa yang memiliki potensi besar yang masih perlu dikembangkan. Daerah ini merupakan daerah penghasil duren, salak, dan singkong. Mayoritas masyarakat di Wonolopo menjual potensi hasil buminya dalam keadaan segar. Hal ini mengakibatkan potensi sumber daya alam di Wonolopo belum memberikan kontribusi yang maksimal terhadap kesejahteraan masyarakat. Tujuan pengabdian yaitu: meningkatkan nilai jual dan nilai guna dari potensi sumber daya lokal desa Wonolopo, menghasilkan produk olahan pangan berbasis pangan lokal yang dapat dijadikan oleh-oleh khas DEWIS (Desa Wisata), dan membentuk kelompok wirausaha ibu rumah tangga dalam bidang usaha boga pengolahan NDULANG (duren, salak, dan singkong). Metode yang dilakukan untuk pemecahkan permasalahan yaitu menggunakan strategi pelatihan keterampilan usaha di bidang pengolahan pangan dengan metode pendekatan participatory learning yang menekankan prinsip learning by doing melalui penyuluhan, pembinaan, demonstrasi, dan simulasi. Hasil dari kegiatan ini yaitu adanya perubahan mindset masyarakat untuk sadar mengolah potensi local desa untuk dijadikan produk bernilai jual di lingkungan RW. 01 desa Wonolopo Kecamatan Mijen Kota Semarang, produk hasil PHBD berupa aneka getuk singkong, tepung mocaf, dodol salak, kopi biji salak, brownies substitusi tepung mocaf, nugget sayur substitusi tepung mocaf dan pie duren, dan terbentuk sentra produksi tepung mocaf (modificated cassava flour) di desa Wonolopo karena melimpahnya bahan baku singkong. Tepung mocaf yang dihasilkan mudah diolah menjadi produk turunan seperti: kue-kue basah (brownis) dan kering (stik) dan lain-lain. Untuk menunjang perkembangannya sentra tepung mocaf telah terbentuk kelompok usaha bersama (KUBE) lengkap dengan struktur organisasinya.Kata kunci : duren, participatory learning, salak, singkong, dan Wonolopo.
PEMBERDAYAAN IBU RUMAH TANGGA DI KALIWIRU MELALUI USAHA BOGA BERBASIS MASAKAN MINANG Wikanastri Hersoelistyorini; Nurhidajah Nurhidajah; Ayu Noviani Hanum
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2017: Prosiding Seminar Nasional Publikasi Hasil-Hasil Penelitian dan Pengabdian Masyarakat
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Mitra kegiatan IbM adalah 2 kelompok ibu rumah tangga dari RT 03 dan RT 07, RW 01 kampung Kaliwiru, masing-masing kelompok terdiri dari 3 orang, dengan latar belakang pendidikan mitra  lulusan SMP dan SLTA dan mitra tergolong dalam keluarga sederhana. Motivasi mitra untuk berkegiatan yang tinggi terutama kegiatan yang berkontribusi pada peningkatanekonomi/kesejahteraan keluarga,  diapresiasi dalam bentuk pemberian pelatihan ketrampilan penerapan iptek dalam pengolahan produk pangan dalam kemasan vakum berbasis masakan Minangkabau, yaitu: rendang daging sapi, balado teri, dan kering kentang. Pada kegiatan IbM ini terbentuk Kelompok Usaha Peningkatan Pendapatan Keluarga Sejahtera (UPPKS) ANNISA yang  merupakan suatu wahana yang dapat dimanfaatkan untuk pembinaan perempuan (ibu-ibu rumahtangga) untuk berkontribusi dalam penguatan ekonomi keluarga dengan memanfaatkan waktu luang disela-sela kesibukan sehari-hari dalam mengurus keluarga. Melalui usaha berkelompok dapat menumbuhkan semangat berwirausaha dengan nuansa kekeluargaan dengan satu tujuan meningkatkan pendapatan keluarga sejahtera. Teknologi yang ditransfer pada program I b M ini adalah penggunaan alat presto elektrik untuk melunakan daging sapi dan penggunaan food processor untuk memudahkan penghalusan bumbu serta vacum sealer untuk pengemasan agar produk lebih tahan lama.
KARAKTERISTIK KIMIA TEPUNG KECAMBAH SEREALIA DAN KACANG-KACANGAN DENGAN VARIASI BLANCHING Siti Aminah; Wikanastri Hersoelistyorini
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2012: SEMINAR NASIONAL HASIL PENELITIAN 2012
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Pengecambahan serealia dan kacang-kacangan diketahui dapat meningkatkan mutu gizi. Kecambahdalam bentuk tepung mempunyai daya guna yang lebih luas. Perlakuan pemanasan awal (blanching)pada pembuatan tepung kecambah diperlukan untuk meningkatkan kualitas tepung kecambah. Tujuanpenelitian ini untuk mendiskripsikan karakteristik kimia tepung kecambah serealia dan kacangkacangandengan perlakuan variasi cara blanching.Karakteristik kimia tepung kecambah serealia dan kacang kacangan dengan variasi blanching antarbahan cukup bervariati. Tepung kecambah kedelai mempunyai kandungan kadar protein, lemak,vitamin E, serat dan total phenol tertinggi.
PEMBUATAN TEPUNG GADUNG (DIOSCOREA HISPIDIA DENNST) MELALUI PROSES PERENDAMAN MENGGUNAKAN EKSTRAK KUBIS FERMENTASI Catur Ayu Wulandari; Wikanastri Hersoelistyorini; Nurhidajah Nurhidajah
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2017: Prosiding Seminar Nasional Publikasi Hasil-Hasil Penelitian dan Pengabdian Masyarakat
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Yam tubers besides for consumption directly, can also be processed into flour. Soaking treatment using fermented cabbage extract was predicted to give effect on the reduction of HCN level of yam flour. The purpose of this research is to know the effect of soaking using fermented cabbage extract to the level of proximate, amylose, HCN and the characteristic of organoleptic of yam flourincluding color, flavor, and texture. This research was an experiment and designed using RAL method. Data analysis was using ANOVA test and Post Hoc advanced test with level of confidence 95 %, whereas organoleptic was using Friedman test and advanced test using Wilcoxon. Proximateand HCN level were determined based on the best treatment of organoleptic test and amylose level, where organoleptic was determined based on panelist assessment results. Analysis result of amylose showed the lowest percentage 28.32% on 96 hours of soaking. Analysis result for the lowest HCN level was 43.09 ppm on 96 hours of soaking. Assessment result of organoleptic showed the bestacceptance level, which is on 96 hours of soaking (2.78). The conclusion are the longer soaking led to the lower level of amylose, HCN, but increase the characteristic of organoleptic and increase protein nutrition content of yam flour.Key words: yam flour, fermented cabbage extract, HC
IDENTIFIKASI PROTEIN BAKTERI PROBIOTIK ASAL LIMBAH KUBIS DAN SAWI BERDASARKAN ELEKTROFORESIS SDS-PAGE Wikanastri Hersoelistyorini; Sri Sinto Dewi
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2014: PROSIDING SEMINAR NASIONAL HASIL - HASIL PENELITIAN & PENGABDIAN
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Liquid from the fermentation result of cabbage and mustard vegetable-waste is potentiallybecame  probiotic bacterium source. Vegetables and fruits submersion on low or high degree ofsaline (NaCl) will affect the growth of microorganisms from bacteria class that is, LactobacillusPlantarum. Lactobacillus Plantarum is involved in the formation of lactic acid duringfermentation. Leuconostoc, Lactobacillus, and  Pediococcus convert the sugar in the vegetablesinto lactic acid so that limiting the growth of other organisms. The purpose of this research is toidentify probiotic bacterial protein from cabbage and mustard vegetable-waste using SDSPAGEelectrophoresismethodandprobioticbacterialspeciesusingAPI50CHLV5.1method. Theresult of the research is expected in the form of Lactobacillus bacteria can be used as astarter probiotic that has benefit for health. Result reveals that Lactobacillus isolates 3a and 5aare able to grow at low pH (pH 1.5 and 3) and room temperature. The characterization result ofwhole proteins by SDS-PAGE electrophoresis method against two Lactobacillus isolates (3aand 5a isolates), each obtained 13 bands protein. The 13th molecular weight of 3a isolate proteinband, consecutive, as follows: 124.4; 111.6; 102.3; 93.97; 86.2; 79.0; 66.6; 56.1; 43.3; 39.8;36.4; 33.4; and 29.4 kDa. Whereas, the 13th molecular weight of 5a isolate protein band,consecutive, as follows: 121.6; 111.6; 102.3; 86.2; 79.0; 72.6; 66.6; 56.1; 45.2; 39.8; 38.1;34.99; and 29.4 kDa. Based on the identification using API 50 CHL V5.1 medium is known that3a isolate is Lactobacillus Plantarum 1 with %ID reaches 99.5%, while 5a isolate isLactobacillus Plantarum 1 with %ID reaches 99.4%.Kata kunci : API 50 CHL V5.1, cabbage , elektroforesis SDS-PAGE, , Lactobacillus, and mustard vegetable.
ANALISIS KADAR DETERGENT ANIONIK PADA SEDIAAN PASTA GIGI ANAK-ANAK Endang Triwahyuni M; Wikanastri Hersoelistyorini
JURNAL KESEHATAN Vol 2, No 2 (2009): Ilmu-Ilmu Kesehatan
Publisher : JURNAL KESEHATAN

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Abstract

Abstract Background: Tooth paste is one of the cosmetics product used not only by adult but also children. The Function is to clean teeth from food or beverages scrap, to keep the health of teeth and gum, and also to reduce the smell caused by mouth bacteria. Tooth paste is made from several ingredients; among other is the surfactant that can form foam from toothpaste. Surfactant is usually added in a form of synthetic detergent because it can give fictive foaming effect in a form of anionic detergent. The use of surfactant in tooth paste is low spread and to wet the particles found in tooth paste. The surfactant has to be able to create liquid Suspension from the polishing materials during the process of brushing the teeth and make it able to dissolve into the pit of teeth in order to accelerate the cleaning effect and getting rid the unknown substances. Some other surfactant can also lower the surface pressure in order to make toothpaste absorb into the teeth surface Pores and fictively dissolving the dirt attached to the teeth. According to Harry's Cosmeticologt, the amount of surfactant allowed in tooth paste is around l%-2%. Population o/ the Research: The sample used in this research is the children's toothpaste taken using the random sampling method out of various brands and flavors. Each simple is analyzed using triple method. Result of the Research: The result of the research is as shown: l) Anionic detergent amount found in Children toothpaste sample A = 0,15%o, sample B = 0,06%, sample C = 0,04%, sample D = 0,050%, sample E =0, 13%, sample F=0,30%,sampleG=0,35%,sampleH=0,lToldansamplel=0,28%. 2)Anionic detergent amount found in children tooth paste being researched fulfill the Harry's Cosmeticologt criteria that says the amount of anionic detergent or surfactant found in toothpaste should not be more than 2%o. Keywords: analysis on amount, anionic detergent, children's Tooth paste
PENGARUH PENAMBAHAN TEPUNG PISANG KEPOK PUTIH TERHADAP SIFAT FISIK DAN SENSORI STIK muthia damayanti; Wikanastri Hersoelistyorini
Jurnal Pangan dan Gizi Vol 10, No 1 (2020): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.10.1.2020.24-33

Abstract

Stick is type of pastry with a frying treatment with oil, usually made from wheat flour and tapioca. Banana flour is one of the flour products that can be used  making sticks because they are easily mixed into various preparations and enriched with nutrients. The general objective of this study was to determine the effect of adding white kepok banana flour to physical properties (hardness) and sensory sticks. The research method of banana sticks consisted of 4 treatments of adding white kepok banana flour which were 0, 10, 20 and 30 grams. Each treatment was repeated 6 times, resulting in 24 experimental units. The results showed that there was a significant effect of adding white kepok banana flour to physical characteristics (hardness) and sensory sticks. The best physical and sensory properties were found in the manufacture of sticks with the addition of 10 grams of white kepok banana flour with the results of proximate analysis of water content of 9.74%, ash content of 0.93%, fat content of 35.86%, protein 3.83% and carbohydrates 49 , 64%. The more white kepok banana flour is added, the resulting stick will be harder and produce a more brownish color, caramel aroma and a slightly sweet taste.
Karakteristik Plastik Biodegradable Berbasis Onggok dan Kitosan Dengan Plastisizer Gliserol The Characteristics of Biodegradable Plastic Based on Onngok and Chitosan with Plastisizer Glyserol Devi - Nurlita; Wikanastri - Hersoelistyorini; Muhammad - Yusuf
Jurnal Pangan dan Gizi Vol 7, No 2 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.2.2017.131-139

Abstract

Plastic is the one of the most popular packaging in society which in the development kinds of sintetic plastic is made from crude oil and it could not to degradated by microorganism, although had buried for a million time and it  caused the environmental pollution. The resolved about that issues, it needed a made film plastic by organic materials, in order to easier degradated such as onggok, chitosan and glycerol as plastisizer. The general objectives of this research is to determine tensile strength, water uptake, and biodegradability of film plastic. This research used completely randomized design (CRD) monofactorial with ratio of onggok and chitosan (b/b) 10:0; 9:1; 8,5:1,5; 8:2; 7,5:2,5; and 7:3. The tensile strength and water uptake data were analyzed statistically using ANOVA and followed by a further test of HSD. In other hand, the biodegradability data is processed with Ms. Excel. The statistical result showed that added by chitosan had effect on water uptake was (p < 0.05). This result same with biodegradability of film plastic that added by chitosan, it can increased biodegradation of film plastic. The statistical result showed that added by chitosan had not effect on tensile strength. The best result of this research was ratio of onggok-chitosan (b/b) 7:3 with 1,045 MPatensile strength number, 53,7 % water uptake, and 5,85 mg/day for biodegradability. The conclusion of this research there were effect of adding chitosan had effect on water uptake and biodegradability of this film plastic is produced.Key words : onggok, chitosan, tensile strength, water uptake, and biodegradable plastic
HUBUNGAN KARAKTERISTIK IBU DAN TINGKAT SOSIAL EKONOMI KELUARGA TERHADAP KASUS GIZI BURUK PADA BALITA DI KELURAHAN TANDANG KECAMATAN TEMBALANG Wulandari Meikawati; Wikanastri Hersoelistyorini
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2008: CONTINUING MEDICAL AND HEALTH EDUCATION (CMHE) | Peran Biomolekuler dalam Penegakan Diagnosis
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Latar Belakang : Rendahnya Indeks Pembangunan Manusia (IPM) di Indonesia sangat dipengaruhi oleh rendahnya status gizi dan kesehatan penduduk. Menurut Depkes (2004) pada tahun 2003 terdapat sekitar 27,5% (5 juta) balita kurang gizi, dimana 3,5 juta anak (19,2%) dalam tingkat gizi kurang dan 1,5 juta (8,3%) anak gizi buruk. Data dari Dinas Kesehatan Kota semarang tahun 2005 menyebutkan tercatat 776 anak balita yang kurang gizi.Metode : Merupakan penelitian eksplanatori karena menjelaskan hubungan antar variabel, dengan metode survei dan pendekatan secara cross sectional. Penelitian dilaksanakan di Kelurahan Tandang kecamatan Tembalang Semarang. Sampel dalam penelitian ini adalah seluruh balita di kelurahanTandang yang berjumlah 148 balita. Variabel bebas adalah umur ibu, tingkat pendidikan, pekerjaan, tingkat pengetahuan gizi ibu dan tingkat sosial ekonomi keluarga. Variabel terikat adalah status gizi balita. Analisa data menggunakan uji Chi Square.Hasil : Status gizi balita sebagian besar termasuk gizi kurang dan buruk (52%). Tidak ada hubungan umur ibu, tingkat pendidikan, pekerjaan, tingkat pengetahuan gizi ibu dan tingkat sosial ekonomi keluarga dengan status gizi balita.Kesimpulan : Tidak ada hubungan umur ibu, tingkat pendidikan, pekerjaan, tingkat pengetahuan gizi ibu dan tingkat sosial ekonomi keluarga dengan status gizi balita.Kata kunci : karakteristik ibu, tingkat sosial ekonomi keluarga, status gizi balita.
Total Bakteri, Kadar Air, dan Sifat Sensoris Fish Cake Ikan Lele dengan Edible Coating Berbahan Gel Aloe Vera Berdasarkan Lama Penyimpanan Khoirunnisa Widyaningrum; Yunan Kholifatun Sya’di; Wikanastri Hersoelistyorini
Jurnal Pangan dan Gizi Vol 12, No 2 (2022): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.12.2.2022.67 - 79

Abstract

Fish cake merupakan produk modifikasi pangan hasil perikanan khas Jepang yang sudah dikenal masyarakat di Indonesia. Fish cake tergolong produk semi basah yang memiliki umur simpan rendah. Fish cake yang dikemas pada suhu 5oC memiliki umursimpan 6 hari. Untuk mempertahankan karakteristik dan memperpanjang umur simpan maka disarankan menggunakan edible coating. Edible coating yang digunakan adalah edible coating berbahan gel aloe vera. Penelitian ini bertujuan untuk mengetahui total bakteri, kadar air, dan sensoris fish cake ikan lele dengan edible coating gel aloe vera dengan variasi lama penyimpanan 0, 5, 10, 15, 20, 25, 30 hari pada suhu 5oC. Hasil penelitian menunjukan bahwa adanya aplikasi edible coating pada fish cake ikan lele dapat meminimalisir pertumbuhan bakteri, menstabilkan kadar air, dan memiliki karakteristik kenampakan, aroma, dan tekstur lebih baik daripada fish cake ikan lele non coating. Edible coating gel aloe vera juga mampu memperpanjang masa simpan fish cake hingga 15 hari pada suhu 4oC.
Co-Authors Adzani Firdaus, Aldifa agus marjoko Agus Suyanto Agus Suyanto Agus Suyanto Alim, Ilham Khoril Alim, Muhammad Rully Syahirul Andre Raziq Muhammad Andri Cahyo Kumoro Anik Sholekah Oktaviana Arif Wibowo Arinachaque, Faridha Ayu Noviani Hanum Ayu Rahmawati Sulistyaningtyas Aziz, Novan Nur Abdul Azqia Fajriyani Bambang Sri Wahyono Catur Ayu Wulandari Devi - Nurlita Dian Anggisari Dian Eka Rahma Yulianti Diana Hardiyanti Didik Sumanto Diode Yonata Diode Yonata dr, Nurrahman Endang Triwahyuni M Faridha Arinachaque fatimah, Nur aini Fuady Shobur Iis Istiqomah Indah Tri Minarni Indah Trisnawati Jannah, Ulfa Nur Khamdi, Ali Khoirunnisa Widyaningrum Livia Isnaini Lugman . Najih Lukman Hakim Safian Muhammad - Yusuf Muhammad Yusuf MUHAMMAD YUSUF muthia damayanti Niza Hudani Nabila Novi Dyah Fitriani Nur rahman Nur Rahman Nurhidajah - Nurrahman . Nurrahman Nurrahman Onny Cahyasari Purwanto - Putri, Septi Wulan Adi Ranum Ester Putri Perdani Rinesti Dwiyaning Putri Riska Amelia Riska Cipta Sari Risma Nurul Azizah Rully Syahirul Alim, Muhammad Septi Ana Purnamasari Siswi Sekar Sari Siti Aminah Siti Aminah SITI AMINAH Siti Asropah Sri Sinto Dewi Stalis Norma Ethica Sukes Lindaningsih Ulhaq, Machabbatunnisaa Wahyu Imam Santoso Wan Ezie Adila Wulandari Meikawati Yunan Kholifatuddin Sya&#039;di Yunan Kholifatuddin Sya’di Yuni Nurkuntari Yunita Nugraheni Yunita Nugraheni Yusuf Hamdani