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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Penelitian Saintek Jurnal Penelitian Humaniora Medikora: Jurnal Ilmiah Kesehatan Olahraga JPTK: Jurnal Pendidikan Teknologi dan Kejuruan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Sosioinforma Home Economics Journal Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Penelitian Kesejahteraan Sosial Syntax Idea Jurnal Gastronomi Indonesia

Mutiara Nugraheni

Universitas Negeri Yogyakarta

Author-ID : 2910157

Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Other

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PREVALENCE OF GESTATIONAL DIABETES MELLITUS IN THE SPECIAL REGION OF YOGYAKARTA Windarwati Windarwati; Rukmono Siswishanto; Wirimena Hurimah; Primalia Sulistiowati; Dian Riski Ariesta; Valentin Widri Enggal; Himawan Sartono; Mutiara Nugraheni
MEDIKORA Vol 22, No 2 (2023): Oktober
Publisher : Faculty of Sports Sciences, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/medikora.v22i2.64266

Gestational Diabetes Mellitus (GDM) is glucose intolerance when first detected during pregnancy. The prevalence of DMG in the last 20 years has significantly increased. The high prevalence of GDM has implications for maternal and child health. Mother has gestational hypertension and preeclampsia. Babies born are at risk for macrosomia, shoulder dystocia, and neonatal hypoglycemia. This study aims to see the prevalence of DMG in the Special Region of Yogyakarta. This study is an analytic observational study with a cross-sectional design. The study population was pregnant women with a gestational age of 24-28 weeks who checked themselves at the puskesmas in Yogyakarta. The research time is September 2018 to March 2019. The data analysis used is the Chi Square test. This prevalence study was conducted using the criteria of the World Health Organization (WHO), IADPSG/American Diabetes Association (ADA), NICE and Diabetes in Preganancy in India (DIPSI). The highest prevalence of DMG in the study was found in the NICE diagnostic criteria with a value of 14.9% then the DIPSI criteria 12.6%, IADPSG 12.1% and WHO 11.7%.

Recognition of the vocationalization process in tourism villages as potential sources of non-formal education in Indonesia: a TVET framework perspective Bawono, Septiono Eko; Sudira, Putu; Nugraheni, Mutiara; Prihandini, Tinesa Fara; Sahria, Yoga
Jurnal Pendidikan Teknologi dan Kejuruan Vol. 30 No. 1 (2024): (May)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jptk.v30i1.66428

The challenges of socioeconomic loss due to the increasing number of unemployed persons, especially in rural areas, remain high. Tourist villages, comprising villagers' activities and local attractions in rural areas, are a potential source that can accommodate people to meet job needs. This study aims to define the roles, tasks, knowledge, skills, attributes, and functional areas of competence in tourist villages. The research was conducted in three tourist villages, namely Segajih, Jatimulyo, and Tinalah, in the Yogyakarta Special Region Province. The study employed a qualitative approach with research steps consisting of field observation, in-depth interviews, data generation, data analysis, and expert judgment. Data analysis refers to the Regional Model Competence Standard of Technical and Vocational Education and Training (TVET). The results showed that tourist villages play a role and task for the people as a life-based learning approach. The implementation of these roles and tasks requires knowledge, skills, and attributes, representing the functional areas of competence. Tourist villages have the opportunity to create jobs for the people; however, the community expresses concerns about skills improvement, such as social and emotional skills, cognitive and metacognitive skills, basic digital skills, as well as green job skills.

Motivasi dan Sikap Mahasiswa Program Studi Manajemen UNY Terhadap Minat Berwirausaha Bidang Boga Ngabdul Munif; Sutriyati Purwanti; Mutiara Nugraheni; Ezra Chica’al Sandya
Syntax Idea 4044-4054
Publisher : Ridwan Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/syntax-idea.v6i9.4484

Penelitian ini bertujuan untuk mengetahui; (1) motivasi mahasiswa program studi manajemen UNY dalam berwirausaha bidang boga, (2) sikap mahasiswa program studi manajemen UNY dalam berwirausaha bidang boga, (3) minat mahasiswa program studi manajemen UNY dalam berwirausaha bidang boga, (4) Pengaruh motivasi dan sikap mahasiswa program studi manajemen UNY terhadap minat berwirausaha bidang boga. Jenis penelitian survei dengan populasi 240 mahasiswa, teknik pengambilan sampel simple random sampling dengan sampel penelitian sebanyak 147 mahasiswa dengan menggunakan pengukuran Isaac dan Michael. Pengumpulan data penelitian menggunakan angket, dokumentasi dan observasi. Uji persyaratan analisis menggunakan uji normalitas dan linieritas. Teknik analisis yang digunakan adalah regresi linier berganda. dengan menggunakan bantuan program statistik SPSS versi 22.0. Hasil penelitian menunjukkan bahwa: (1) Motivasi mahasiswa program studi manajemen UNY dalam berwirausaha bidang boga memiliki kecenderungan sedang. Frekuensi variabel motivasi pada kategori sangat tinggi 2 (1,4%), kategori tinggi 42 mahasiswa (28,6%), kategori sedang 69 mahasiswa (46,9%), kategori rendah 6 mahasiswa (4,1%). Faktor dominan pembentukan motivasi mahasiswa program studi manajemen UNY dalam berwirausaha bidang boga adalah faktor pendorong pada kategori tinggi sebanyak 42%; (2) Sikap mahasiswa program studi manajemen UNY dalam berwirausaha bidang boga memiliki kecenderungan sedang. Frekuensi variabel sikap pada kategori tinggi 51 (34,7%), kategori sedang 57 mahasiswa (38,8%), kategori rendah 34 mahasiswa (23,1%), kategori sangat rendah 5 mahasiswa (3,4%). Faktor dominan pembentukan sikap mahasiswa program studi manajemen UNY dalam berwirausaha bidang boga adalah faktor tingkat sikap pada kategori tinggi sebanyak 41,5%; (3) Minat mahasiswa program studi manajemen UNY dalam berwirausaha bidang boga memiliki kecenderungan sedang. Frekuensi variabel minat pada kategori sangat tinggi 9 mahasiswa (6,1%), kategori tinggi 40 mahasiswa (27,2%), kategori sedang 64 mahasiswa (43,5%), kategori rendah 28 mahasiswa (23,1%), kategori sangat rendah 6 mahasiswa (4,1%). Faktor dominan pembentukan minat mahasiswa program studi manajemen UNY dalam berwirausaha bidang boga adalah faktor minat personal pada kategori tinggi sebanyak 45,6%; (4) Terdapat pengaruh positif antara motivasi dan sikap mahasiswwa program studi manajemen UNY terhadap minat berwirausaha bidang boga dengan nilai signifikansi dalam uji F adalah o,00 dan lebih kecil dari 0,5. Hal ini berarti ditolak dan diterima, sehingga kesimpulan terdapat pengaruh motivasi dan sikap mahasiswa program studi manajemen UNY terhadap minat berwirausaha bidang boga

Potensi Makanan Tradisional Nasi Cengklik Sebagai Daya Tarik Wisata Gastronomi Purnaningsih, Sri; Hamidah, Siti; Nugraheni, Mutiara
JURNAL GASTRONOMI INDONESIA Vol 12 No 2 (2024): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v12i2.1219

This study aims to analyze the traditional culinary dish, Nasi Cengklik, as a gastronomic potential in Cengklik Reservoir, Boyolali, Central Java. Nasi Cengklik is a traditional dish that has not been previously researched, making it inherently attractive for study. The research methodology used is the product development research method with the 4D steps, namely define, design, develop, and disseminate, coupled with a qualitative descriptive method based on theoretical foundations. Data collection methods involve primary data through observations, interviews with tourism managers and culinary entrepreneurs, as well as secondary data from journals and documents related to tourism and culinary arts. Data analysis in this study utilizes descriptive analysis of the collected data, followed by drawing conclusions. The research findings indicate that Nasi Cengklik is a traditional culinary delight that can support the existence of Cengklik Reservoir. This is evident through its uniqueness, authenticity, and diversity stemming from traditional cooking methods and distinctive flavors achieved by using local ingredients, such as brown rice, genjer leaf midribs, and wader pari served with banana leaves and rattan plates, adding a classic touch and cultural value to the dish.

TEKNOLOGI PENGOLAHAN PRODUK BERBASIS JAMUR DI KAWASAN RAWAN BENCANA ERUPSI MERAPI Agung Utama, Mutiara Nugraheni, Titin Hera WH,
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 18, No 2 (2014)
Publisher : Universitas Negeri Yogyakarta

This activity aims to provide an alternative post-harvest oyster mushroomsand fungi that are capable of producing acceptable to consumers;provide consumers an alternative to products made from mushrooms andhas a long shelf life and open opportunities for the development of agribasedhome industry. Methods of activities conducted by discussions aboutthe characteristics of mushroom and mushroom and post-harvest handling;manufacture of products as well as product acceptance testing by the community,and the development of home industry with pricing and packagingas well as permitting a small industry. The products made are chips oystermushrooms, mushroom chips, shredded oyster mushrooms and oyster mushroomsnugget. Products can be accepted by the consumer based on the consumerpreference test. The timing of expired products ie chips mushrooms:4 months, 3 months shredded oyster mushroom and oyster mushroomnuggets, until at least 1 year (due to the frozen food) for oyster mushroomchips: Rp 6.300,-/200 grams, mushroom chips: Rp 6.300,- /200 grams,crackers Rp 5.000,00,-, sausage oyster mushrooms: 8300/100 grams andoyster mushrooms nugget: Rp 11,300, -/200 gram. Evaluate of sales showedthe product can be sell and accepted by consumer, it shows that in terms ofpackaging, the price, the product is acceptable to consumers.

PENGEMBANGAN OLAHAN TAHU DAN LIMBAHNYA BERBASIS TEKNOLOGI PENGAWETAN MENUJU DIVERSIFIKASI PRODUKSI PASCA ERUPSI dan Mutiara Nugraheni, Rizqie Auliana, Siti Hamidah, Fitri Rahmawati,
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 17, No 2 (2013)
Publisher : Universitas Negeri Yogyakarta

Activities aim to: (1) improve knowledge of the impact of wastepollution targets tofu production and utilization, (2) increasing knowledgeabout the application of technology preservation objectives in the utilizationof know and disposal, (3) improve the skills targeted in developing wasteprocessing technology know and preservation (freezing, drying, and fermentation)into nuggets knows, flour tofu, tofu crackers, soy tofu and natade soya, and (4) improve skills in applying technology targets packaging.What activities are Ngasem Hamlet Village Sindumartani NgemplakSleman district. Model form of training activities to target as many as 35people representing housewife dasa homestead. In the training conductedfrom August to September 2012. Implementation of training six times faceto face with the details: (1) continued opening theory about the impact ofwaste processed tofu and development of technology-based preservation, (2)processing tofu crackers, (3) processing soy tofu, (4) processing of nata desoya, (5) processing nugget tofu and tofu flour and (6) packaging productsand evaluation of results.The results showed that the implementation of the training objectiveshave the knowledge, skills and good response. This is supported also by theamount of face-to-face attendance at each show more than 75% attendance.86.7% target already has a good level of knowledge prior to training andincreasing to 100% after training. With medium and high categories. Thusthe goal was to understand the material being taught and understand theimpact and utilization of waste out through simple preservation technology.The results of the evaluation of the target skills also have shown success. Itis seen if the lowest value obtained is 78 which means it exceeds the valueof the lowest standard 70. Evaluation of these skills included in thepackaging. Thus, the leading PPM goals set have been achieved all goodknowledge and skills. The results of the evaluation of a given targetresponse showed that 30% target stated it useful and 70% said veryrewarding.

TEKNOLOGI PRESTO PADA PRODUK BERBASIS IKAN AIR TAWAR KAYA KALSIUM Nugraheni, Mutiara; Handayani, Titin Hera Widi; Utama, Agung
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 20, No 2 (2016)
Publisher : Universitas Negeri Yogyakarta

The purpose of this activity is to (1) provide an alternative freshwaterfish post-harvest processing; (2) producing an acceptable using waste fish headsand bones; (3) provide an alternative to consumers in the form of productsmade from freshwater fish that are high in calcium, ready for consumption andhave long-term expired time; and (4) developing agri-based home Industry.These research subjects were Merapi Bangkit dan Sumber Makmur farmergroups in Teplok and Mudal, Argomulyo Village, Cangkringan, Yogyakarta.The method carried out was discussion on proper fish process, hygiene sanitation, food licensing, packaging, marketing strategies and product manufacturing. Competencies evaluation was conducted at the end of the program by producing some product. The evaluation characteristics items were: flavor, color, aroma, texture, innovation and the price per pack. The results show that the alternative fish processing using fish waste that have a long-term expired date can be implemented

PENINGKATAN KUALITAS DAN KAPASITAS PRODUKSI CERIPING SINGKONG DAN PISANG MELALUI PENGGUNAAN ALAT PENGIRIS OTOMATIS Nugraheni, Mutiara; Handayani, Titin Hera Widi; Utama, Agung
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 23, No 1 (2019)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/ino.v1i1.23463

Community empowerment aims to solve the problems faced by farmers groups Wulu Wetu and groups of women farmers Gotong Royong. The goals were, first, conducting education and training activities of the transfer of appropriate technology and entrepreneurship "(Entrepreneurship), namely education and training with diversified products of processed-based cassava and bananas; education and human resource management training; provide training in production management; Marketing management training; Entrepreneurial training. Second, perform the mentoring and coaching. The results of the implemented of community empowerment included a description associated with the selection of raw materials, material handling, processing, packaging, and marketing. The use of automatic slicer machine drive change production capacity, product characteristics and range of marketing after implemented the evaluation skills of community empowerment program for participants indicate that participants have understood the use of the automatic slicer equipment and processing cassava and banana into chips. The chances of developing the chips cassava and bananas are huge given area Pringombo is a producer of bananas and cassava, as well as supported by the vast potential market outside of Pringombo.

PENGEMBANGAN MOCAF (MODIFIED CASSAVA FLOUR) UNTUK PENINGKATAN DIVERSIFIKASI PANGAN DAN EKONOMI PASCA ERUPSI MERAPI Nugraheni, Mutiara; Handayani, Titin Hera Widi; Utama, Agung
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 19, No 1(2015)
Publisher : Universitas Negeri Yogyakarta

This activities is carried out in order to: (1) provide an alternative topost-harvest cassava in farmer groups of Mekar Sari Lor, Karang Gawang,Jumoyo, Cangkringan, Magelang regency which able to produce food based onmocaf that can be accepted by consumers, (2) provide an alternative toconsumers in food based on mocaf that ready to use and have a long shelf life,and (3) home industry development opportunities in Karang Gawang in anattempt to economic recovery after eruption of Merapi The steps taken to achieve the goal of this activities is to provide atheory characteristic of mushroom and way of processing, sanitation, hygieneand food sertification, packaging and selling price determination and long shelflife; practice make flour mocaf and products based on mocaf, namely egg roll,sempe,kembang goyang, and pangsit. Preference test for the products, the calculationofthesaleprice;acceptancetestingforproductsandpricesattheconsumerlevelanddeterminationofshelflifeasoneofthedatathatwillappearinthepackaging.Alternative processing of cassava into mocaf flour be implemented. Theyield of mocaf flour from cassava is 35% with a production cost of Rp 3300.00.The sale price with 40% mark-up is Rp 5000.00. Diversification processedproduct based on mocaf flour are egg roll, sempe, kembang goyang and pangsitwhich have a shelf life of 3 months. This products have opportunities to behome industry development because have a competitive price; mocaf flour Rp5,000.00/kg, egg roll Rp 6000.00/100 grams, pangsit Rp5000.00/200 grams,sempe Rp 5000.00/100 grams, and kembang goyang Rp 5000.00/100 grams

TEKNOLOGI PENGOLAHAN PATI GARUT DAN DIVERSIFIKASI PRODUK OLAHANNYA DALAM RANGKA PENINGKATAN KETAHANAN PANGAN Ratnaningsih, Nani; Nugraheni, Mutiara; Handayani, Titin Hera Widi; Chayati, Ichda
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 14, No 2 (2010)
Publisher : Universitas Negeri Yogyakarta

The objectives of community development activity are: 1) give alternative of processing technology of arrowroot for group of farmer KSM Mekar Sari di Desa Gegunung, Kel. Sendangsari, Kec. Pengasih, Kulon Progo, Yogyakarta, so that can yield arrowroot starch that fulfills standard quality with appropriate packaging and labeling; 2) know extraction technology efficiency of arrowroot starch with mechanically hydraulic press; 3) give alternative of food product to consumer in the form of arrowroot starch-based cookies that high nutrition and fulfills standard quality; and 4) give an opportunity for home industry with exploiting of arrowroot so can be empowered and increases public prosperity, especially farmer arrowroot. The community development activity was done from July up to November 2009 and divided to become some phases, that is preparation, implementation and evaluation. At preparation phase was done by designing of extraction arrowroot starch machine, making of hydraulic press machine for arrowroot starch extraction, making of arrowroot starch-based cookies, design of packaging and labeling, making of training matter and evaluation sheet. Implementation phase was done with discourse method, discussion, demonstration, practice of processing technology of arrowroot starch with hydraulic press machine, and practice of making of arrowroot starch-based cookies for general and diabetic consumer. Discourse matter contains about arrowroot characteristics and damage cause, processing technology of arrowroot, packaging and labeling, sanitary and hygiene, food safety, and economic analysis in the form of determination of production cost, selling price and BEP. Evaluation phase covered evaluation of input, process, product, and satisfaction of activity participant. Based on result and discussion can concluded that: 1) Community development activity have been done on 1 and 15 November 2009 followed by 21 members of group of farmer KSM Mekar Sari; 2) Extraction technology of arrowroot starch with hydraulic press machine can yield arrowroot starch closing standard quality of arrowroot starch according to SNI with appropriate packaging and labeling; 3) Extraction technology of arrowroot starch with hydraulic press machine more efficiently is compared to separation technique applied before all; 4) Alternative of food product in the form of arrowroot starch-bases cookies to general and diabetic consumer that high nutrition and fulfills standard quality; and 5) Processing technology and diversification of arrowroot starch product can open an opportunity for home industry that can be powered and increases resilience of food on local food material-based

Co-Authors . Suparmo . Windarwati Agung Utama Andian Ari Anggraeni, Andian Ari Badraningsih Lastariwati Chica’al Sandya, Ezra Dian Riski Ariesta Ezra Chica’al Sandya Faridha, Yhola Kiki Nor Fitri Rahmawati Hasibuan, Mhd Akbar Hastari Wuryastuti Himawan Sartono Ichda Chayati Marietta Marlina Telaumbanua Nani Ratnaningsih Nani Ratnaningsih Ngabdul Munif Pardjono, P. Prihandini, Tinesa Fara Primalia Sulistiowati Purnaningsih, Sri Putu Sudira Rizqie Auliana Rukmono Siswishanto Sahria, Yoga Septiono Eko Bawono Siagian, Silvia Carmanita Siti Hamidah Siti Hamidah Sutriyati Purwanti Telaumbanua, Marietta Marlina Titin Hera Widi Handayani Tuatul Mahfud Umar Santoso Valentin Widri Enggal Wika Rinawati Wirimena Hurimah

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