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Merkuria Karyantina
Fakultas Teknologi Dan Industri Pangan Universitas Slamet Riyadi
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BADAN EKSEKUTIF MAHASISWA UNISRI MENINGKATAN USAHA MIKRO KECIL GULA KELAPA PARANGGUPITO KABUPATEN WONOGIRI Sumarmi; Merkuria Karyantina; Wirid Winduro
PAKDEMAS : Jurnal Pengabdian Kepada Masyarakat Vol 5 No 1 (2025): Desember
Publisher : Fakultas Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58222/pakdemas.v5i1.582

Abstract

Masyarakat desa Paranggupito memanfaatkan nira dari pohon kelapa untuk membuat gula. Ada 29 usaha mikro kecil di desa tersebut, yang menghadapi masalah rendahnya harga jual. Setelah melakukan survei, mahasiswa membeli 5 kg gula kelapa untuk uji coba. Cara penjualan di sana tidak menggunakan timbangan, tetapi berdasarkan jumlah tangkup. Harga 1 tangkup Rp 3.000,-. Mahasiswa Unisri yang tergabung dalam Badan Eksekutif Mahasiswa membantu dengan membuatkan leflet, kemudian disebarluaskan untuk menerima pesanan. Perbaikan kemasan dilakukan supaya lebih menarik. Kemasan diberi tulisan gula kelapa nira asli Paranggupito. Setiap 1 paket berisi 3 tangkup dijual Rp 10.000,- dengan kisaran berat 350-360 gram tiap paket. Gula kelapa ditawarkan di lingkungan kampus. Pelatihan pelengkap dengan membuat makanan menggunakan gula kelapa dan bahan lokal yang banyak tumbuh di desa tersebut. Bantuan lain yang diberikan berupa wadah nira bahan stainless steal ketebalan 0,4 mm kepada semua pengrajin. Selama 2 bulan telah dijual 652 tangkup, jumlah pembelian Rp 2.324.000,- Penjualan di koperasi diharapkan akan ada keberlanjutan dan tujuan penjualan di luar Kabupaten Wonogiri dapat tercapai.
PELATIHAN PEMBUATAN CEMILAN PROTEIN TINGGI BAGI KADER KESEHATAN PUSKESMAS PENUMPING Merkuria Karyantina; Vivi Nuraini; Amalia Lintang Hasanah; Pundhi Ludiani H
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 1 (2024): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i1.20018

Abstract

Abstrak: Kader kesehatan merupakan tenaga yang berasal dari masyarakat, dipilih oleh masyarakat dan bekerja bersama untuk masyarakat secara sukarela. Kader kesehatan puskesmas penumping meliputi wilayah kelurahan Penumping, Bumi, Panularan dan Sriwedari. Kader kesehatan menjadi garda terdepan yang akan berperan memrangi stunting sehingga perlu memiliki pengetahuan dalam pengolahan makanan dengan kandungan protein tinggi sebagai Upaya penanganan stunting. Tujuan kegiatan adalah meningkatkan pengetahuan dan ketrampilan kader dalam pembuatan cemilan berprotein tinggi dengan memanfaatkan tepung kedelai. Metode yang digunakan dalam program ini adalah penyuluhan berpa materi (ceramah), praktik pengolahan dilanjutkan dengan diseminasi di tingkat RW oleh kader posyandu. Pelatihan dberikan kepada 20 orang kader perwakilan dari 4 kelurahan. Hasil menunjukkan bahwa kader semakin paham akan memanfaatan tepung kedelai dalam pembuatan olahan pangan. Pada akhir kegiatan, dilakukan evaluasi (melalui wawancara dan google form) dan menunjukkan peningkatan kemampuan kader dalam pengolahan makanan dengan substitusi tepung kedelai sebanyak 90%.Abstract: Health cadres are workers who come from the community, are elected by the community and work together for the community voluntarily. Penumping health centre health cadres cover the Penumping, Bumi, Panularan and Sriwedari sub-districts. Health cadres are the front guard who will play a role in combating stunting, so they need to know about processing food with high protein content to deal with stunting. The activity aimed to increase cadres' knowledge and skills in making high-protein snacks using soybean flour. The method used in this program is counselling in the form of material (lectures), and processing practices followed by dissemination at the RW level by posyandu cadres. The training was given to 20 representative cadres from 4 sub-districts. The results show that cadres increasingly understand the use of soybean flour in making processed food. At the end of the activity, an evaluation was carried out (via interviews and Google form) and showed an increase in cadres' ability in food processing by substituting soy flour by 90%. 
Physicochemical and Organoleptic Characteristic of Velva with Variation Sweet Potatoes Types (Ipomea batatas) and Addition of Extract Kecombrang Flower (Etlingera elatior): Karakteristik Fisikokimia dan Organoleptik Velva dengan Variasi Jenis Ubi Jalar (Ipomea batatas) dan Penambahan Ekstrak Bunga Kecombrang (Etlingera elatior) Siti Rosiyah Mahmuddah; Yannie Asrie Widanti; Merkuria Karyantina
Agrobiotek Vol 1 No 2 (2024): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i2.9817

Abstract

Velva is frozen food product has low fat and made from crushed fruit or vegetables that has a similar texture like ice cream. Sweet potatoes used as a raw material it is an innovation of food processing to increase economic value. The addition of kecombrang extract creates a new taste and has a lot of nutritional content such us high antioxidant. The research of objective is to determine the characteristic of velva varietas of sweet potatoes and addition of kecombrang flower extract based on longest melting power and highest total dissolved solids. The research using completely randomized with 2 factorial. First factor is type of sweet potatoes ( white, orange, purple) and second factor is addition of kecombrang flower extract (5%, 10% and 15%). The results of chemical (moisture content, antioxidant activity) and physical parameters (overrun, melting time and total dissolved solids) based on longest melting power and highest total dissolved solids formulation is purple sweet potatoes and 15% kecombrang extract is water content 67,37%, antioxidant 74,24%, overrun 22,18%, melting time 18,54 minutes, total dissolved solids 25,7oBrix. Based on the most preferred organoleptic paramaters is purple sweet potatoes and 5% kecombrang extract is water content 69,09%, antioxidant 66,41%, overrun 23,79%, melting time 17,28 minutes, total dissolved solids 23,6oBrix
Characteristics of Donuts with Variations in Soy Flour Substitution (Glycine max L.) and Fermentation Time: Karakteristik Donat dengan Variasi Substitusi Tepung Kedelai (Glycine max L.) Serta Lama Fermentasi Ayu Mei Wulansari; Akhmad Mustofa; Merkuria Karyantina
Agrobiotek Vol 1 No 1 (2024): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i1.9818

Abstract

Donuts are foods made from high protein wheat flour, in this study donuts were made from substitution of wheat flour and soybean flour. This study aims to determine the effect of soy flour substitution (Glycine max L.) and of determine fermentation time of (60, 75 and 90 min) on soy flour donuts which have the highest protein content and panelists' favorite. Complete Rendomized Design (RAL) Faktorial with two factors used in this research. The first factor was is the ratio of wheat flour and soy flour (95;5, 90;10, 85;15) . The second factor was is the variation of fermentation time (60, 75, 90 min). It was determined for protein, ash , water, fat , reducing sugar, total carbohydrates, and organoleptic. The data was determined Analysis using of Variance (ANOVA). The results showed that donuts with the addition of soy flour and fermentation time had a significant effect (α<0.05) on protein content, sugar content, flavor and overall preference. The best treatment of soybean flour donuts based on chemical and organoleptic tests, namely the ratio of wheat flour and soybean flour (85:15) using 90 minutes of fermentation. Soy flour donuts with the best treatment had a 20.30% of moisture; 1.77% ash content; protein content 10.38%; reducing sugar content 22.52%; total carbohydrates 49.51%; color dark brown 3.25; unpleasant flavor 2.95; savory taste 3.01 and very liked overall favorite 3,57.
Physicochemical Analysis of Subtitution Sus Cake Wheat Flour with Mocaf in a Variation of Peanut Flour : Analisis Fisikokimia Kue Sus Subtitusi Tepung Terigu Dengan Mocaf Pada Variasi Jenis Tepung Kacang Indah Setiyarini; Vivi Nuraini; Merkuria Karyantina
Agrobiotek Vol 1 No 1 (2024): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i1.9824

Abstract

Eclairs are cakes that are much favored by the general public, became as éclair a hollow texture and are soft on the inside. Mocaf is flour has been modified by fermentation, and has characteristics similar to wheat flour. This reseacrh used a variety of peanuts flour such as cowpeas, red bens and mung beans as protein and fiber source. The variety of nuts added aims to encrease the nutritional content of eclairs. This research was purposed to determine the chemical and sensory characteristics of eclairs which are high in protein and fiber and to determine consumer preferences from the comparison of mocaf and wheat flour with various types of peanut flour. The experimental design used was a Completely Randomized Design (CRD) with two factors, the first factor was the ratio of mocaf flour and wheat flour 9:1, 8:2, 7:3, the second factor was the variety of species of beans, cowpeas, red beans, mung beans. The results showed that the protein content was the highest, in the mocaf and wheat flour of 7:3 with a protein content of 8.50%. the eclairs formulation with the highest fiber content was found in a 9:1 ratio of mocaf flour and wheat flour with variety types of mung beans flour with a fiber content of 9.94%. The formulation of the ratio of mocaf flour : wheat flour 7:3 with variety species is the most preferred formula overall with an overall preference level of 3.67. Eclairs with the addition of peanut flour has the potential to increase product protein.
Characteristics Of Fish Nugget with Tapioca Flour and Carrot Flour (Daucus carota L): Karakteristik Naget Ikan dengan Bahan Pengisi Tepung Tapioka dan Tepung Wortel (Daucus carota L) Prischilla G A Rera Rejerusalem; Vivi Nuraini; Merkuria Karyantina
Agrobiotek Vol 1 No 2 (2024): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i2.9826

Abstract

Nugget is processed mashed meat. Several types of fish such as tuna, tilapia, and snapper have the potential to increase sales value and can be used as raw material for nuggets, because apart from having quite high proteins, they also have thick flesh. Carrot flour has high levels of fiber and also high levels of beta-carotene. The purpose of this study was to determine the characteristics of fish nuggets which were high in fiber and beta-carotene with variations in the addition of carrot flour, tapioca flour and to find out the highest level of preference for fish nuggets. research using a completely randomized design (CRD) 2 factors with a comparison of carrot flour and tapioca flour and variations of fish species. The best chemical test results were the comparison of carrot flour: tapioca flour (40%:20%) with tuna fish with beta-carotene content of 6.69 μg/g, crude fiber content of 36.54%. The highest preference sensory test result is the comparison of carrot flour with tapioca flour (40%: 20%) with the type of tilapia meat with a color test result of 3.14 (likes), taste test 3.18 (likes), aroma test 3.20 (likes), texture test 3.29 (likes), and overall preference test 3.82 (likes). ). Fish nuggets made from tapioca flour and carrot flour can be a food that has high levels of crude fiber and beta-carotene.
The effect of drying time and maceration temperature on the anthocyanin content of telang flower extract (Clitoria ternatea L.): Pengaruh lama pengeringan dan suhu maserasi terhadap kadar antosianin ekstrak bunga telang (Clitoria ternatea L.) Eko Febrianto; Nanik Suhartatik; Merkuria Karyantina
Agrobiotek Vol 2 No 1 (2025): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Indonesia is rich in biodiversity, there are around 40,000 species of plants, and they have different uses,such as traditional medicine, can be made into handicrafts, used as decorations, used as natural dyes. Butterflypea flowers have the potential as a natural dye because the anthocyanins contained in their petals emit a bluecolor. The purpose of this study was to determine the anthocyanin content in butterfly pea flowers using themaceration extraction method which is commonly used to determine the best anthocyanin concentration. Thisstudy used a completely randomized factorial design (CRD), namely drying time, (fresh, 1, 2 days) andmaceration temperature (50, 60, 70oC), so that 9 combinations were obtained and each treatment was repeatedtwice. The results of this study indicate that the longer the drying time and the higher the macerationtemperature, the higher the levels of anthocyanin, total phenol, and the darker the color. The researchconducted showed that the best treatment combination was the drying time of 2 days with a macerationtemperature of 70°C to produce butterfly pea flower extract which had antioxidant activity of 54.66%, totalphenol 4.16 KTF (mgGAE/g), anthocyanin 123.48 mg/g, pH 6.03. Color sensory test analysis was 4.5 andwater content of butterfly pea flower was 10.79%. The optimal drying time and maceration temperature willproduce high total phenol and anthocyanin levels. Butterfly pea flowers have high levels of anthocyanins, sothey have the potential to be studied further.
Physicochemical Characteristics of Yangko Cakes Substituty Glutinous Rice Flour and Kidney Bean Flour (Phaseolus vulgaris L.) with Variations of Cinnamon Extract (Cinnamomum burmanii): Karakteristik Fisikiokimia Kue Yangko Substitusi Tepung Ketan dan Tepung Kacang Merah (Phaseolus vulgaris L.) dengan Variasi Ekstrak Kayu Manis (Cinnamomum burmanii) Retna Indri Juwita; Vivi Nuraini; Merkuria Karyantina
Agrobiotek Vol 1 No 2 (2024): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i2.9830

Abstract

Yangko cake is a semi-wet food made from glutinous rice flour with the addition of a sugar solution. In order to improve the characteristics of the yangko cake, an ingredient is added, namely kidney bean flour and cinnamon extract. Kidney beans are one type of legume that has a high protein source so it can add nutritional value to food products. Kidney bean has an unpleasant taste, therefore it needs to be balanced with the addition of cinnamon extract, which is expected to reduce the unpleasant flavor of the yangko cake which consumers preferred. The experimental design used is a CRD, with the first factor being the ratio of glutinous rice flour and kidney bean flour with a ratio of 90:10, 80:20, and 70:30. The addition of cinnamon extract in various amounts (2 ml, 4 ml, and 6 ml) was the second element. The inclusion of substitute glutinous rice flour and kidney bean flour, coupled with the variation of cinnamon extract produced yangko cake with 3,80% fiber content and 5,76% protein content. Chemically, physically and organoleptically, the best product from several formulations of the yangko cake was with 70:30 of glutinous rice flour to kidney bean flour and 6 ml of cinnamon extract, with 47.98% water content, 0.66% as content, 31,36% total sugar content and with a hardness of 28.82 N, a gumminess of 4.92 N, a chewiness of 2.28 N then a cohesiveness of 0.64 Ns. The organoleptic characteristic of the yangko cake was the most preferred by the panelists, with a value of 3,76 (preferred). The yangko cake substitusion of glutinous rice flour and kidney beans with the addition of cinnamon extract is a food ingredient that has quite high protein and fiber.
Characteristics of putu ayu a combination of wheat flour and soybeans flour (Glycine max) with the addition of katuk leaves (Sauropus androgynus (L) Merr.) : Karakteristik putu ayu kombinasi tepung terigu dan tepung kedelai (Glycine max) dengan penambahan daun katuk (Sauropus androgynus (L) Merr.) Anggit Trisnawati; Vivi Nuraini; Merkuria Karyantina
Agrobiotek Vol 2 No 1 (2025): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Putu ayu was traditional Indonesian caked with a soft texture that was a sweet and dominant colour of green. Wheat flour in Indonesian was grew used, so local materials need to be developed to reduce their dependence on wheat flour. This studied aimed to determined of soy flour and extract of katuk leaves which had high antioxidant and preferred consumer. This studied used was two factor Completetly Randomized Design (CRD) with ratio wheat flour and soybeans flour (90:10), (80:20) and (70:30) and extract concentration katuk leaves 10%, 15% and 20%. Putu ayu caked the best treatment was on ratio wheat flour and soy flour (70:30) with extract katuk leaves 15% because had high antioxidant activity 18,35%, aw moistured content 44,99%, ash content 8,35%, total fat 3,53%,8,59% protein, and 9,18% fiber. Soy flour substitutions and the addition of katuk leaves had the potential to increased the protein level of the putu ayu caked.
Analysis of kombucha antioxidant activity with variations in percentage of pomegranate extract (Punica granatum) and fermentation time: Analisis aktivitas antioksidan kombucha dengan variasi persentase sari delima (Punica granatum) dan lama fermentasi Metha Putri Agustyn Anggraini; Merkuria Karyantina; Yannie Asrie Widanti
Agrobiotek Vol 2 No 1 (2025): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kombucha is one of the processed products of fermented sugar and tea with a starter mixture ofkombucha culture called SCOBY (Symbiotic Cultures of Bacteria and Yeast). Kombuchafermentation is carried out using yeast and bacteria microorganisms. Pomegranate or often calledpomegranate is a fruit that has quite high antioxidants. The purpose of this study was to determinethe characteristics of pomegranate juice kombucha with variations in concentration andfermentation time which have high antioxidant activity. This study used a factorial randomizeddesign with two factors and two repetitions. The factors used were variations in the percentage ofpomegranate juice (30%, 40%, and 50%) and fermentation time (7 days, 9 days, and 11 days). Thebest chemical and organoleptic analysis based on the highest antioxidant activity was 50%pomegranate juice treatment and 9 days of fermentation time with 71,10% antioxidant activity,total phenol 9,04 GAE/L, reducing sugar 2,45%, total acid 1,35%, pH 3,1 , anthocyanin 53.52%,lightness (L*) 44.72 , redness (a*) 5.15, yellowness (b*) 2.57, fruity aroma 2.27, sour taste 2,85, andfor overall preference 3,49 for the treatment of adding 50% pomegranate juice and 9 days offermentation time. Pomegranate extract able to improve activity of antioxidant for kombucha.
Co-Authors Adelia Putri Sari Yahya Adel Agung S Wardana Ahmad Gunawan Ahmad Gunawan Akhmad Mustofa Alvyersa Rosalpina Agustin Amalia Lintang Hasanah Andini, Monika Anggit Trisnawati Aninda Putri Prastiwi Apriyanto, Beni Ayu Mei Wulansari Beni Apriyanto Crisdyana Eko Setyaningsih Damayanti, Putri G Danar Agi Fauzi Dewi Handayani Dewi Saptantinah P Dhea Sekar Aulia Dita Cahya Priyanti Edi Wibowo Einstivina Nuryandani Eko Febrianto Endang Sutriswati Rahayu Endang Sutriswati Rahayu Erma Ayu Nurcahyani Fadjar - Harimurti Fadjar Harimurti Fajar Eko Prastomo Fazriah Eva Indriyani Harto Widodo, Harto Haztien Silmi Triyani Heny Eko Permatasari Hida Arum Sakura Husnun, Fadilah Ichsan, Onne Akbar Nur Indah Setiyarini Indrias Tri Purwanti Isnaini Elok Nur Azizah Jan Tenan Prabowo Jimu Prehatin Junianto, Faizal Kharis Triyono Linda - Kurniawati Linda Kurniawati Linda Kurniawati Metha Putri Agustyn Anggraini Muhammad Nur Cahyanto Mustofa, Ecio Mutiara Krisna Putri Nanda Anggraini Nanik Suhartatik Nurcahyani, Erma Ayu Prehatin, Jimu Prischilla G A Rera Rejerusalem Pundhi Ludiani H Pundhi Ludiani Hartiwi Rahayu, Endang Sutriswati Rahmawanti, Mutia D Rahmawati , Luthfiah Dwi Retna Indri Juwita Retno Rosariastuti Rifai Nurrohman Risky mawardi Riyani Safitri Nur Fatmawati Sarwini Sarwini Sarwini Sarwini, Sarwini Septiana Devi Siti Rosiyah Mahmuddah Soraya Habibi Sri Anggrahini Sri Handayani Sri Raharjo Sri Raharjo Sumarmi Sumarmi - - Sylvia Astian Wibowowati Triyani, Haztien Silmi Triyono, Kharis Tyas Utami Vivi Nur’aini Wahyu Sasono Wirid Winduro Yannie Asrie Widanti Yudha Dwi Haryo Bintoro Yuli Fadmawati, Galih Ayu Yustina Wuri Wulandari Yustina Wuri Wulandari