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Siti Narsito Wulan
Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya Malang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Public Health Other

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Sosialisasi dan Pendampingan Sertifikasi Halal melalui SIHALAL pada UMK Makanan Minuman di Desa Wonorejo Kabupaten Malang Fibrianto, Kiki; Wirawan, Nia Novita; Wulan, Siti Narsito; Miftachurrochmah, Anis; Larasati, Tabitha; Istianah, Hana; Ariza, Nila Fanahda
Jurnal Abmas Negeri (JAGRI) Vol. 5 No. 1 (2024): Volume 5 Nomor 1 Juni 2024
Publisher : Sarana Ilmu Indonesia (salnesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36590/jagri.v5i1.844

Abstract

Sertifikasi halal merupakan aspek penting dalam industri makanan dan minuman, terutama bagi Usaha Mikro Kecil (UMK) yang beroperasi di sektor ini. Sertifikasi dapat mempengaruhi komposisi dan bahan-bahan yang digunakan dalam produk makanan, sehingga dapat membantu meningkatkan kesadaran konsumen untuk mengonsumsi produk yang memenuhi standar kemanan pangan dan halal. Sistem Informasi Halal (SIHALAL) merupakan platform yang dibuat dengan tujuan untuk memfasilitasi proses sertifikasi halal bagi para pelaku usaha UMKM makanan maupun minuman. Para pelaku UMKM yang berada di desa masih mengalami kesulitan dalam mengakses dan menginput data dalam platform SIHALAL. Kegiatan pengabdian ini bertujuan untuk meningkatkan pemahaman UMK di Desa Wonorejo terkait pentingnya sertifikasi halal serta mendampingi pelaku UMK dalam melakukan registrasi dan pendaftaran sertifikasi halal melalui aplikasi SIHALAL. Metode yang digunakan yaitu wawancara dan observasi secara langsung dengan beberapa tahapan yaitu identifikasi masalah, tahap persiapan, pelaksanaan, dan monitoring evaluasi. Hasil dari kegiatan pengabdian ini yaitu kegiatan sosialisasi dan pelatihan terkait sertifikasi halal dan pencarian produk halal meningkatkan pemahaman UMK di Desa Wonorejo terkait pentingnya sebuah industri pangan memiliki sertifikat halal. Adapun kegiatan pendampingan registrasi NIB dan sertifikasi halal melalui aplikasi SIHALAL menunjukkan bahwa 7 dari 12 UMK yang belum memiliki NIB berhasil mendapatkan NIB dan melakukan registrasi halal. Hasil dari pengajuan sertifikasi halal melalui aplikasi SIHALAL, terdapat 1 UMK yang berhasil mendapatkan sertifikat halal.
PERAN XANTHON KULIT BUAH MANGGIS (Garcinia mangostana L.) SEBAGAI AGEN ANTIHIPERGLIKEMIK Maligan, Jaya Mahar; Chairunnisa, Fitri; Wulan, Siti Narsito
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i2.2813

Abstract

Diabetes Melitus (DM) adalah suatu penyakit yang dicirikan dengan meningkatnya kadar glukosa darah dalam tubuh (kondisi hiperglikemik). DM terjadi karena adanya ketidakseimbangan antara transportasi glukosa ke dalam sel dengan produksi insulin oleh pankreas. Penyakit ini umumnya diinisiasi oleh paparan radikal bebas terhadap tubuh. Radikal bebas dapat menyebabkan kerusakan sel-sel penghasil insulin pada pankreas sehingga tubuh kekurangan insulin. Salah satu cara untuk mengatasi DM adalah dengan mengkonsumsi bahan pangan yang memiliki senyawa bioaktif yang dapat bersinergi dalam menekan efek buruk DM. Senyawa  bioaktif tersebut salah satunya yang terdapat dalam kulit manggis, yaitu xanthon dan turunannya. Xanthon pada kulit manggis ini termasuk kedalam golongan senyawa polifenol. Xanthon dipercaya mampu menurunkan kadar glukosa darah atau sebagai antihiperglikemik. Kata kunci: Antihiperglikemik, Kulit manggis, Xanthon
Development of liquid whey-based yoghurt beverage: A case of whey-to-milk ratios and types of stabilizers Fibrianto, Kiki; Pratama, Fam, Immanuel Evan; Wulan, Siti Narsito
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 4 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.04.2

Abstract

The high volume of whey from cheese production in dairy industries has not been optimally utilized. However, cheese whey possesses high nutritional value, offering potential as raw material for yoghurt drink. This research studied the effect of whey-to-milk ratio (i.e., 50:50, 65:35, and 75:25) and stabilizer type (i.e., high methoxyl pectin, carboxymethyl cellulose, and iota carrageenan) on the physicochemical and sensory characteristics of whey-based yoghurt beverages. Physicochemical analysis covered five parameters (i.e., titratable acidity, pH, total solid, viscosity, and syneresis) using a Factorial Randomized Complete Block Design (RCBD) with three replications. Data were processed using ANOVA and Tukey’s post-hoc test (α = 0.05). For sensory analysis, whey-based yoghurt beverage was compared with a control (100% milk treatment) and two commercial products. Sensory evaluation was performed on 158 panelists using rate-all-that-apply and 5 points scale hedonic for 10 attributes (i.e., color, visual thickness, milky aroma, yoghurt aroma, sweetness, sourness, mouthfeel thickness, creaminess, astringency, and overall acceptability). Data were analyzed using Kruskal-Wallis and Mann-Whitney (α = 0.05). Whey:milk ratio significantly affected titratable acidity, total solid (TS), viscosity, and syneresis. Meanwhile, stabilizer type significantly influenced viscosity and syneresis. The combination of a 50:50 whey:milk ratio and iota carrageenan produced the best formulation based on the Multiple Attribute Zeleny method. In conclusion, the whey-based drinking yoghurt demonstrates overall consumer acceptability comparable to both commercial and control products, indicating promising market potential.
Preliminary Study on the Effect of Food Bar Supplementation on Food Intake and Body Weight in a Wistar Rat Malnutrition Model Widyaningsih, Tri Dewanti; Hidayatullah, Apriliawan; Hapsari, Tara Krisda; Kinanti, Agisty Anggunfajar; Febriyantiningtyas, Shani’na; Wulan, Siti Narsito; Nisa, Fithri Choirun
Indonesian Journal of Human Nutrition Vol. 12 No. 2 (2025)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2025.012.02.2

Abstract

Stunting remains a critical public health issue in Indonesia, where 2022 prevalence of 21.6% was still categorized as high according to WHO standards (> 20%). One of the direct causes of stunting is inadequate nutrition intake. Food bars formulated from local ingredients such as pumpkin paste, edamame flour, snakehead fish flour, and moringa leaf flour are a promising alternative for supplementary feeding. This present study aimed to evaluate the effects of food bar supplementation on dietary intake and body weight in a Wistar rat model of malnutrition. The study was conducted in two stages using a post-test-only design. In the first stage, malnutrition was induced through the administration of a low-protein diet for 21 days. In the second stage, malnourished rats received a 28-day intervention consisting of K3 (standard diet), K4 (standard diet with 30% food bar), and K5 (standard diet with 50% food bar), while K1 (normal diet) and K2 (continued low-protein diet) served as controls. Rats in the K5 group achieved a final body weight of 116.0 ± 8.4 g, which was significantly higher than that of the K2 group (101.5 ± 13.6 g; p < 0.05), and their food intake also improved. The supplemented groups showed better general condition, including fur growth and activity. These results suggest that food bar supplementation is associated with increased intake and weight gain in malnourished rats; however, further studies involving biochemical markers are needed to assess full nutritional recovery and human applicability.
Co-Authors . Harijono Ainur Rofiq Alfi Khatib, Alfi Ambar Fidyasari Anggara Nur Rushydi Apriliastuti Apriliastuti Ariza, Nila Fanahda Arsinah Habibah Fitriah, Arsinah Habibah Asti Rizkiana Pramitha Aulia Azizah Syamsuri Chairunnisa, Fitri Choirun, Annisa Choirun, Annisa’u Dani Ali Kusuma Dian Ekasari Dian Kasseri Dr.Ir. Yunianta, DEA Elinna Primadiani Ella Saparianti Elok Waziiroh Elvia Rahmawati Erni Sofia Murtini Erryana Martati Febriyantiningtyas, Shani’na Firda Yusrina Firdanita Salsabella Fithri Choirun Nisa Gading, Inges Manggar Hamzah Halim Arrasyid Hapsari, Tara Krisda Hera Sisca Prasmita, Hera Sisca Hernanto, Danang Pratomo Hidayat Sujuti Hidayatullah, Apriliawan Hyldegardis Naisali Imam Santoso Indira Nur C. Istianah, Hana Jamaluddin Asy Syauqi Jaya Mahar Maligan Jaya Mahar Maligan Kartika Ken Hayati KIKI FIBRIANTO Kinanti, Agisty Anggunfajar Laila Yum Wahibah Lisa Imroatus Solikhah Lulus Mualimin Mangku Purnomo Mary Astuti Maulidia Hilaili Maulidya Rachmawati May Ayu Wulandari Miftachurrochmah, Anis Miftahurrahmah, Aisyah Miftahurrahmi Miftahurrahmi Nanang Suryadi Nia Novita Wirawan, Nia Novita Nina Kurnaeni Nur Avidha Surayya Pratama, Fam, Immanuel Evan Rani Puspitasari Rizki Ameliya Rizky Ayu Diella Calista Simon B. Widjanarko SIMON BAMBANG WIDJANARKO Sudarminto Setyo Yuwono Tabitha Larasati Teti Estiasih Teti Estiasih Tri Dewanti Widyaningsih Tri Dewanti Widyaningsih Tri Sulistyo Veronica Lydia Wahyu Intan Prastiwi Wenny Bekti Sunarharum Y. Marsono Zerlinda Theafelicia Zuheid Noor