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All Journal International Journal of Evaluation and Research in Education (IJERE) Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Pendidikan Vokasi JPTK: Jurnal Pendidikan Teknologi dan Kejuruan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Journal of Education and Learning (EduLearn) Agrointek Warta IHP (Warta Industri Hasil Pertanian) REiD (Research and Evaluation in Education) AcTion: Aceh Nutrition Journal Home Economics Journal Jurnal Teknologi & Industri Hasil Pertanian Jurnal Aplikasi Teknologi Pangan IKRA-ITH ABDIMAS Jurnal Teknologi Hasil Pertanian Jurnal Ners Journal of Research in Social Science and Humanities Jurnal Penyuuhan dan Pemberdayaan Masyarakat (JPPM) Berita Kedokteran Masyarakat
Badraningsih Lastariwati
Universitas Negeri Yogyakarta
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni

 1 
THE DEVELOPMENT OF TRADITIONAL SNACK QUALITY THROUGH ENGINEERING PROCESS AND PRODUCT DIVERSIFICATION TOWARD A CREATIVE AND ADVANCED VILLAGE Marwanti, Marwanti; Lastariwati, Badraningsih; Ekawatiningsih, Prihastuti
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol. 22 No. 1 (2018)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (40.411 KB) | DOI: 10.21831/ino.v22i1.19281

Abstract

The purpose of community service is 1) to improve knowledge and skill to make a standard of clean and safe snack product, 2) to diversify snack food product, 3) to expand marketing reach to optimize snack food producer potency toward a creative village of Yogyakarta City. The training was followed by the sellers who are also a snack food maker in Kampung Tegalkemuning, Tegalpanggung, Danurejan Yogyakarta. The number of participants who attended the practice was twenty-four people. The group consists of families that had traditionally produced traditional snacks which were sold every day in several snack shops, several institutions, and some hotels. The methods used in the community service activities are a) lectures and discussions on the scope of snacks, food security, packaging and marketing, b) diversification competitions of cassava-based snacks and the processed products, c) training in snacks development and expanding marketing reach. The results of the community service are that the participants enthusiastically attended the training, as most of the participants wanted to move forward and develop. The achievement of the practice is the trainees understand and able to create snack products, especially packaging, marketing and product diversification. Participants can produce quality snacks and increase turnover.
TEKNIK PENGOLAHAN IKAN LAUT P, Sutriyati; Badraningsih, Badraningsih; E, Prihastuti
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 8, No 2 (2004)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4549.291 KB) | DOI: 10.21831/ino.v8i2.5237

Abstract

The training  of the  fish  processing   is meant  to socialize  knowledge and skills  in fish processing   safety  and healthy  to be consumed  for the  fish sellers in Trisik  Beach,  Kulon  Progo,  Yogyakarta.The  15 fish  sellers  attended   the  training  from  Trisik  Village.   The training  was  conducted   5 times  consisting  of  one  session  of  theory  and  4 sessions   of   a  practices.    The   methods    of   the   training   were   lecturing, demonstrating   and practicing   on the spot. The evaluation  was done  after the training had finished.The result  of the  training  showed  that  the participants   mastered   thetraining   material   given   covering:    1)  hygiene   in  fish  processing,    2)  fish processing   for  preserving   products   i.e  fish  crackered   and  smoked,   and  3) fish processing  for ready-served   food  such as siomay,  ikan acar kuning and saos asam manis that  are served  hygienically.  The result of the training  has been applied  in warung  PKK Trisik  Village,  Kulon Progo, Yogyakarta.Key word: training.fish  processing
PEMBUATAN MODEL ALAT PENGASAPAN IKAN LAUT PADA MASYARAKAT NELAYAN PANTAI TRISIK KABUPATEN KULON PROGO DIY Lastariwati, Badraningsih
INOTEKS: Jurnal Inovasi Ilmu Pengetahuan,Teknologi, dan Seni Vol 5, No 1 (2003)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5389.688 KB) | DOI: 10.21831/ino.v5i1.5195

Abstract

The vucer program was aimed to realize a tool for smoking fish using liquid smoke techniql;1pwhich perforins optimal work, easy to use and maintain affordable, ergonimic and efficient.'Theprogram    was started  from July to November  2002. The partner  of thisprogram  was  the  fishermen  group under  TPI  Mian  Samudra,  Trisik  Beach,  Kulon Progo, Yogyakarta .. T~~l activity was begun  by making a tool for smooking  fish, a specially  designed'oven,    then followed   with  the  experiment  of  the  tool  in  thelaboratory ofPKK-Bog~,  UNY.   'By creating a new tool to process  smoked fish, it is hoped that it can producegood quality and quantitysmeked  fish,  as well as can save time and energy. With this tool, it means that it gives an opportunity for an industry to develop its product. Then it can increase the fishermen arid fish sellers'  income.The product yielded from this program was a set of oven for smoking fish which is strong enough, easy to operate, with sufficie volume and simple quality control.Key words:  fish smoking, smoked fish, and tool model
Co-Authors A Yudianto Abdul Rasid Bin Abdul Razzaq Adlina Dhiyaul Haq Al Asimi, Nadina Hajar Annisa Antonia, Naning Yulianti Eltom Ishaq Osman Musa Emy Budiastuti Evajune Widiyawati Evajune Widiyawati Fadlilah, Arina Nur Fitri Rahmawati Hatmoko, Fendi Tri Irwan Mahazir Ismail Isna Nur Fitriana Kokom Komariah Kokom Komariah Kurniawati, Manda Yunita Luh Putu Prema Wadhani Luthfi Riyadh Rahman Margaretha Heny Widayati Marwanti Moh. Khairudin Mohd Erfy Ismail Mohd Hasril Amiruddin Mutiara Nugraheni Nani Ratnaningsih Nasution, Novrida Elfiani Nilawati, Evi Nopadon Maneetien Novi Dwi Utami Pangestu, Duani Pardjono, P. Pipit Utami Prihastuti E, Prihastuti Prihastuti Ekawatiningsih Ristyorini, Enggar Santosa, Agus Djoko Septiari Nawanksari Siti Hamidah Siti Hamidah Sovitriana, Rilla Sri Palupi Sugiyono Sugiyono Sukamto Sukamto Sutriyati P, Sutriyati Titin Hera Widi Handayani Tri Murhanjati Sholihah Trisnawati, Nana Tuatul Mahfud Wahniyatun, Miftakhul Widiyawati, Evajune