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All Journal Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL JURNAL KESEHATAN Abdimas Agrointek IJECS: Indonesian Journal of Empowerment and Community Services Edible : Jedb JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA Jurnal Pengabdian Masyarakat Teknologi Pertanian Buletin Pengabdian Jurnal Pengabdian Masyarakat dan Riset Pendidikan 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 Health Professions Languange, Linguistic, Communication & Media Mathematics Nursing Public Health Social Sciences Other

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KAJIAN KADAR PROTEIN, SERAT, HCN, DAN SIFAT ORGANOLEPTIK PROL TAPE SINGKONG DENGAN SUBSTITUSI TAPE KULIT SINGKONG Putri, Septi Wulan Adi; Hersoelistyorini, Wikanastri; Suyanto, Agus
Jurnal Pangan dan Gizi Vol 3, No 1 (2012): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.3.1.2012.%p

Abstract

This study aims to analysis the contents of protein, fiber, HCN, and the organoleptic propertiesof Cassava Tapae Cake with Substitution with Cassava Peel Tapae. The method used was experimentaland research design is completely randomized design (CRD) with varition of cassava peel tapae are 0,20%, 40%, 60%, 80%, and 100%. Results of protein analysis are 0.9608%, 1.2354%, 1.5099%,1.7844%, 1.9217%, and 2.1962%. fiber contents respectively it was 87.88%, 93.36%, 93.81%, 94.00%,94.90% and 94.93%. HCN content obtained negative results. The higher the substitution of cassavapeel tapae the higher the protein content and fiber content. Organoleptic properties mixed withcassava peel tapae that is taste a little bitter, compact texture, aroma is not sour and color tendency ofblack.
Aktivitas Antioksidan, Kadar Air, dan Sifat Sensoris Teh Susu Daun Binahong dengan Variasi Lama Pengeringan fatimah, Nur aini; dr, Nurrahman; Hersoelistyorini, wikanastri
Jurnal Pangan dan Gizi Vol 14, No 1 (2024): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.14.1.2024.34-43

Abstract

Herbal tea is a processed product of plant parts that do not come from tea leaves (Inti, 2008). One herbal tea is tea from binahong leaves. Binahong leaf tea contains flavonoids. Flavonoids have a role as antioxidants and antimicrobials. The flavonoid content has bitter and astringent properties which can affect the taste. Milk tea is an innovative tea with the addition of milk. Processing binahong leaves into milk tea aims to reduce the bitter and astringent taste. Milk tea has a savoury and sweet taste. The main objective of this research is to examine the effect of drying time on antioxidant activity, water content, and sensory properties of binahong leaf milk tea. The research method was experimental using a Completely Randomized Design (CRD) with 6 treatments and 5 replications. The stages carried out are making binahong leaf tea, making binahong leaf powder tea, and making binahong leaf milk tea. Then analyzed the antioxidant activity, water content, and sensory properties (colour, taste, aroma). Variations in drying time (0, 180, 240, 300, 360, and 420 minutes). Based on the research results, show that variations in drying time affect antioxidant activity, water content, and sensory properties (colour and taste), but do not affect the aroma of binahong leaf milk tea. The best treatment was found to be a variation of drying time of 420 minutes with antioxidant activity values (52.84% RSA), water content (2.88%), and hedonic (3.23).
Nilai Thiobarbituric Acid (Tba), Kadar Air, Dan Karakteristik Sensoris Tempe Biji Bunga Matahari Dan Biji Labu Kuning Berdasarkan Lama Simpan Ulhaq, Machabbatunnisaa; Yusuf, Muhammad; Hersoelistyorini, Wikanastri
Prosiding Seminar Nasional Unimus Vol 7 (2024): Transformasi Teknologi Menuju Indonesia Sehat dan Pencapaian Sustainable Development G
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Tempe merupakan makanan khas Indonesia yang umumnya terbuat dari biji kedelai yang difermentasi. Biji bungamatahari (BBM) dan biji labu kuning (BLK) memiliki kandungan asam lemak tak jenuh yang tinggi. Tingginyakadar asam lemak dapat mempengaruhi proses oksidasi sehingga meningkatkan munculnya ketengikan. Semakinlama suatu produk disimpan, maka kemungkinan kadar air dan oksidasi lemak meningkat. Tingginya kadar air danketengikan pada produk pangan dapat membuat produk tersebut lebih cepat busuk dan menurunnya kualitasproduk sehingga karakteristik sensorisnyapun berubah. Tujuan penelitian untuk mengetahui nilai TBA, kadar air,karakteristik sensoris dan perlakuan terbaik tempe BBM dan BLK berdasarkan lama simpan. Metode penelitianmenggunakan Rancangan Acak Lengkap (RAL) 5 perlakuan (0, 12, 24, 36, dan 48 jam) dan 5 ulangan. Prosedurpenelitian terdiri atas ;ima tahapan proses, yaitu pembuatan tempe BBM dan BLK, analisis nilai TBA, kadar air,karakteristik sensoris, dan penentuan perlakuan terbaik dengan metode CPI. Perbedaan lama simpan yangdigunakan berpengaruh terhadap nilai TBA, kadar air, dan karakteristik sensoris warna dan aroma, namun tidakberpengaruh nyata terhadap karakteristik sensoris tekstur dan rasa. Tempe biji bunga matahari dan biji labu kuningpada penelitian ini mengalami peningkatan pada nilai TBA dan kadar air, dan mengalami penurunan padakarakteristik sensoris selama penyimpanan. Perlakuan terbaik dari tempe biji bunga matahari dan biji labu kuningberdasarkan lama simpan diperoleh pada perlakuan lama simpan 0 jam dengan nilai TBA 0,32, kadar air 0,34%,sensoris warna 4,2, sensoris aroma 4,1, sensoris tekstur 4,1 dan sensoris rasa 3,8. Kata kunci : Tempe, biji bunga matahari, biji labu kuning, nilai thiobarbituric acid_(TBA), kadar air, karakteristiksensoris
Physical, chemical, and sensory characteristics of pumpkin jam with porang flour addition Nur Rahman; Wan Ezie Adila; Lukman Hakim Safian; Sukes Lindaningsih; Septi Ana Purnamasari; Risma Nurul Azizah; Agus Suyanto; Wikanastri Hersoelistyorini; Nurhidajah Nurhidajah; Yunan Kholifatuddin Sya'di; Diode Yonata
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.27417

Abstract

Food processing is a way to extend the shelf life of products. In Indonesia, pumpkin and porang orange tubers are abundantly available and underutilised, but they have the potential to be developed into a local food-based product. Diversifying processed pumpkin into jam is a functional food alternative with high nutritional value. Porang flour is a thickener in foods and beverages that can stabilise the gel structure. This study aimed to determine pumpkin jam's physical, chemical, and sensory characteristics after adding porang flour. The stages of making pumpkin jam begin with making pumpkin puree, first cooking, mixing, second cooking and checking pH, then analysing physical characteristics (total soluble solids, spreadability, viscosity, and colour), chemical analysis including water content, antioxidant activity, total phenols, vitamin E, crude fibre and sensory properties. Variations of porang flour addition to pumpkin jam were (0; 0.5; 1; 1.5; and 2%). The results showed that adding porang flour influenced the physical characteristics, antioxidant activity, total phenols, vitamin C, and crude fibre of pumpkin jam but had no effect on water content and vitamin E. Adding porang flour up to 2% gave a good taste of pumpkin jam.
PEMBINAAN KANTIN SEKOLAH UNTUK PANGAN SEHAT DAN HALAL Suyanto, Agus; Nurrahman, Nurrahman; Hersoelistyorini, Wikanastri; Sya’di, Yunan Kholifatuddin; Dewi, Tiara Arista; Sabriana, Dona; Haripin, Muhamad; Klarisa, Ica; Wardoyo, Fandhi Adi
Jurnal Pengabdian Masyarakat Teknologi Pertanian Vol 4, No 1 (2025)
Publisher : Universitas Negeri Gorontalo

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Abstract

Kantin sekolah memiliki peran dalam menyediakan makanan yang aman dan sehat bagi siswa. Namun, rendahnya pemahaman pedagang terhadap prinsip higiene dan sanitasi dapat meningkatkan risiko kontaminasi mikroba pada makanan dan udara. Program Kemitraan Masyarakat (PKM) bertujuan untuk mengetahui pengaruh pembinaan pada siswa dan pedagang kantin terhadap pengetahuan dan sikap pada pangan sehat dan halal. PKM dirancang menggunaka pra-eksperimen dengan pendekatan one group pretest-posttest. Sampel penelitian adalah siswa dan enam kantin sekolah. Data berupa nilai pre-post terst dan data praktik olahan pangan yang baik menggunakan kuesener Cara Produksi Pangan Olahan yang Baik (CPPOB) dari BPOM. Pelatihan dan pembinaan dapat meningkatkan pengetahuan siswa dan sikap praktik pengolahan pangan sehat dan halal pedagang kantin sekolah.
Sosialisasi Pangan Aman dan Halal Pada Siswa Sekolah Suyanto, Agus; Nurrahman, Nurrahman; Aminah, Siti; Hersoelistyorini, Wikanastri
JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA Vol 2 No 3 (2023): Juli
Publisher : Fakultas Kesehatan Masyarakat, Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jipmi.v2i3.111

Abstract

Latar belakang: Pangan merupakan kebutuhan pokok manusia yang paling utama, yang tidak dapat ditinggalkan dalam kehidupan sehari-hari.  Tuntutan dan perhatian terhadap kualitas pangan yang akan dikonsumsi masyarakat, dirasakan semakin lama semakin besar. Pangan yang baik harus bermutu, bergizi, aman dan halal.  Tujuan: Kegiatan sosialisasi pangan aman dan halal untuk memberikan pengetahuan kepada siswa  akan pentingnya mengkonsumsi makanan yang aman dan halal. Metode: Sosialisasi ini dilakukan dengan cara memberikan pelatihan dalam bentuk ceramah kepada siswa  SMP dan SMK, masing-masing sebanyak 28 dan 23 orang. Pelatihan siswa SMP dan SMK dipisah agar lebih fokus dalam menerima materi. Untuk mengetahui dampak pelatihan dilakukan pre-test dan post-test dengan menjawab soal yang telah disiapkan.  Hasil: dari nilai rata-rata pengetahuan tentang pangan aman dan halal sebelum dan setelah ceramah sebesar 5,61 dan 7,04 untuk siswa SMP, sedangkan pada siswa SMK sebesar 5,35 dan 7,04. Kesimpulan: Sosialisasi menunjukkan bahwa tingkat pengetahuan siswa meningkat secara signifikan. Kata kunci: halal, pangan aman, sosialisasi, siswa _______________________________________________________________________________________________ Abstract Background: Food is the most basic human need, which cannot be left behind in everyday life. Demands and attention to the quality of food that will be consumed by the community, are felt to be getting bigger and bigger. Good food must be of good quality, nutritious, safe, and lawful. Objective: safe and halal food socialization activity to provide knowledge to students about the importance of consuming safe and halal food. Method: This socialization was carried out by providing training in the form of lectures to SMP and SMK students, totaling 28 and 23 students respectively. The training for SMP and SMK students is separated so that they are more focused on receiving the material. To find out the impact of the training, pre-test, and post-tests were carried out by answering the questions that had been prepared. Result: the average value of knowledge about safe and halal food before and after the lecture was 5.61 and 7.04 for junior high school students, while for vocational students it was 5.35 and 7.04. Conclusion: Socialization showed that the level of knowledge of students increased significantly. Keywords: halal, safe-food, socialization, students
Penyuluhan tiga bidang program kemitraan wilayah pada kelompok petani perhutanan sosial penanam kentang di Desa Gerlang Kabupaten Batang (Explanation of three areas of regional partnership program at potato groups social forestry farmers in Gerlang Village, Batang District) Hersoelistyorini, Wikanastri; Iriyanto, Setia; Sukowiyono, Sukowiyono; Nurrahman, Nurrahman; Nurcahyono, Nurcahyono; Ethica, Stalis Norma; Suyanto, Agus; Aminah, Siti
Buletin Pengabdian Vol 2, No 1 (2022): Bull. Community. Serv.
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/bulpengmas.v1i3.23149

Abstract

The purpose of this service was to provide counseling, training, and technical guidance in three areas of the partnership program (food technology, economy, and health) to potato farmers in the village. In the field of food technology, counseling included how to process potatoes into flour, chips, and sticks. Counseling in the field of economics focused on the importance of entrepreneurship supported by e-commerce in marketing processed potatoes. Health education in the form of video screenings and distribution of posters about the dangers of open defecation (BABS). The results of the activity obtained information that the communitys understanding of how to wash hands properly was good, but needed guidance on healthy toilet standards. Extension activities in the health sector had a positive impact in increasing knowledge about the correct way to defecate. Counseling in the field of food technology and economics encouraged the growth of seven groups for introducing food technology and e-commerce in Gerlang Village.
Pelatihan Pembuatan Dashboard untuk Pemberdayaan Remaja Kanguru di Desa Gayamsari : Pengabdian Amri, Ihsan Fathoni; Hersoelistyorini, Wikanastri; Ardiansyah, Muhammad Ivan; Multiyaningrum, Riska
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 4 No. 4 (2026): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 4 Nomor 4 Tahun 2026
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v4i4.5750

Abstract

Artikel ini melaporkan pelaksanaan program pengabdian kepada masyarakat yang bertujuan untuk memberdayakan Remaja Kanguru di Desa Gayamsari melalui pelatihan pembuatan dashboard. Di era transformasi digital, literasi data dan kemampuan visualisasi informasi menjadi keterampilan penting dalam meningkatkan tata kelola dan transparansi organisasi. Hasil identifikasi awal menunjukkan bahwa dokumentasi dan pelaporan kegiatan masih dilakukan secara manual dan belum terintegrasi dalam sistem digital yang terstruktur. Program dilaksanakan dengan metode partisipatif yang meliputi sosialisasi, praktik pengolahan data menggunakan spreadsheet, pembuatan dashboard berbasis Google Data Studio, serta pendampingan pascapelatihan. Kegiatan ini diikuti oleh 15 remaja aktif. Meskipun terdapat kendala koordinasi lokasi akibat perubahan kepengurusan masjid, kegiatan berhasil dilaksanakan di Universitas Muhammadiyah Semarang (UNIMUS) sebagai bentuk strategi adaptif. Hasil kegiatan menunjukkan adanya peningkatan kemampuan peserta dalam mengelola data, menyusun laporan, dan membuat dashboard interaktif. Evaluasi kepuasan menunjukkan 14 peserta menyatakan sangat puas dan 1 peserta menyatakan puas terhadap pelaksanaan kegiatan. Program ini membuktikan bahwa pelatihan literasi digital berbasis dashboard efektif dalam memperkuat transparansi, akuntabilitas, dan profesionalisme organisasi kepemudaan berbasis komunitas.
Physical, chemical, and sensory characteristics of pumpkin jam with porang flour addition Nurrahman Nurrahman; Wan Ezie Adila; Lukman Hakim Safian; Sukes Lindaningsih; Septi Ana Purnamasari; Risma Nurul Azizah; Agus Suyanto; Wikanastri Hersoelistyorini; Nurhidajah Nurhidajah; Yunan Kholifatuddin Sya'di; Diode Yonata
AGROINTEK Vol 19, No 2 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i2.27417

Abstract

Food processing is a way to extend the shelf life of products. In Indonesia, pumpkin and porang orange tubers are abundantly available and underutilised, but they have the potential to be developed into a local food-based product. Diversifying processed pumpkin into jam is a functional food alternative with high nutritional value. Porang flour is a thickener in foods and beverages that can stabilise the gel structure. This study aimed to determine pumpkin jam's physical, chemical, and sensory characteristics after adding porang flour. The stages of making pumpkin jam begin with making pumpkin puree, first cooking, mixing, second cooking and checking pH, then analysing physical characteristics (total soluble solids, spreadability, viscosity, and colour), chemical analysis including water content, antioxidant activity, total phenols, vitamin E, crude fibre and sensory properties. Variations of porang flour addition to pumpkin jam were (0; 0.5; 1; 1.5; and 2%). The results showed that adding porang flour influenced the physical characteristics, antioxidant activity, total phenols, vitamin C, and crude fibre of pumpkin jam but had no effect on water content and vitamin E. Adding porang flour up to 2% gave a good taste of pumpkin jam.
Peningkatan Kualitas Produk Pangan Mahasantri Ponpes PRA Kedungmundu melalui Good Manufacturing Practices Siti Aminah; Wikanastri Hersoelistyorini; Muhammad Rully Syahirul Alim; Aldifa Adzani Firdaus
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 5 No. 1 (2024): IJECS: Indonesian Journal of Empowerment and Community Services
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v5i1.4680

Abstract

Program kewirausahaan merupakan salah satu upaya penguatan kompetensi keterampilan dan kemandirian mahasantri Ponpes ‘Aisyiyah Kedungmundu. Bidang usaha yang paling memungkinkan dilakukan mahasantri adalah produk pangan. Pembekalan keterampilan produksi pangan yang baik atau good manufacturing practices (GMP) sangat penting dilakukan untuk mendapatkan produk yang aman. Mahasantri Ponpes ‘Aisyiyah Kedungmundu telah memulai rintisan usaha produk pangan, namun implementasi GMP masih perlu ditingkatkan. Program Kemitraan Kepada Masyarakat (PkM) ini bertujuan untuk: a) memberikan informasi tentang GMP dan implementasinya; b) meningkatkan keterampilan produksi pangan; c) meningkatkan kualitas produk melalui pendampingan proses produksi. Metode kegiatan dilakukan dengan cara ceramah untuk materi teori dan praktikum pembuatan produk pangan. Hasil kegiatan menunjukkan bahwa secara umum kegiatan berjalan dengan baik, seluruh mahasantri sangat aktif mengikuti rangkaian kegiatan. Mahasantri telah menerima informasi tentang GPM dan mengimplemtasikan dalam proses produksi. Mahasantri telah mendapatkan dam mampu membuat olahan pangan. Perbaikan kualtas produk terlihat pada kemasan, label, dan penggunaan bahan tambahan pangan. Produk yang diolah mahasantri adalah: balung kuwuk, kripik pangsit, pisang mesir; brownis kukus, rempeyek dan dimsum. Hasil evaluasi menunjukkan bahwa mahasantri mendapatkan informasi dan mamahami GMP setelah mengikuti kegiatan, dan dapat mengimplementasikan dalam proses produksi. Peserta menyatakan bahwa kegiatan ini penting dan bermanfaat untuk meningkatkan kualitas produk. Kata kunci: ponpes, kualitas produk pangan, good manufacturing practices
Co-Authors agus marjoko Agus Suyanto Agus Suyanto Aldifa Adzani Firdaus Andre Raziq Muhammad Andri Cahyo Kumoro Anik Sholekah Oktaviana Arif Wibowo Arinachaque, Faridha Ayu Noviani Hanum Ayu Rahmawati Sulistyaningtyas Azqia Fajriyani Bambang Sri Wahyono Catur Ayu Wulandari Devi - Nurlita Dewi, Tiara Arista Dian Anggisari Dian Eka Rahma Yulianti Diana Hardiyanti Didik Sumanto Diode Yonata Diode Yonata dr, Nurrahman Endang Triwahyuni M Fandhi Adi Wardoyo Faridha Arinachaque fatimah, Nur aini Fuady Shobur Ihsan Fathoni Amri Iis Istiqomah Indah Tri Minarni Indah Trisnawati Jannah, Ulfa Nur Khamdi, Ali Khoirunnisa Widyaningrum Klarisa, Ica Livia Isnaini Lugman . Najih Lukman Hakim Safian Muhamad Haripin, Muhamad Muhammad - Yusuf Muhammad Ivan Ardiansyah Muhammad Rully Syahirul Alim Muhammad Yusuf MUHAMMAD YUSUF Multiyaningrum, Riska muthia damayanti Niza Hudani Nabila Novi Dyah Fitriani Nur Rahman Nur rahman Nurcahyono Nurcahyono, Nurcahyono Nurhidajah - Nurrahman . Nurrahman Nurrahman Onny Cahyasari Purwanto - Putri, Septi Wulan Adi Ranum Ester Putri Perdani Rinesti Dwiyaning Putri Riska Cipta Sari Risma Nurul Azizah Sabriana, Dona Septi Ana Purnamasari Setia Iriyanto Siswi Sekar Sari SITI AMINAH Siti Aminah Siti Aminah Siti Aminah Siti Asropah Sri Sinto Dewi Stalis Norma Ethica Sukes Lindaningsih Sukowiyono Sukowiyono Sya’di, Yunan Kholifatuddin Ulhaq, Machabbatunnisaa Wahyu Imam Santoso Wan Ezie Adila Wulandari Meikawati Yunan Kholifatuddin Sya'di Yunan Kholifatuddin Sya’di Yuni Nurkuntari Yunita Nugraheni Yunita Nugraheni Yusuf Hamdani