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All Journal Jurnal AGROTEKNOLOGI E-Dimas: Jurnal Pengabdian kepada Masyarakat Argipa (Arsip gizi dan Pangan) JMM (Jurnal Masyarakat Mandiri) Jurnal Pengolahan Pangan Journal of Applied Food Technology Jurnal Teknologi Pertanian Jurnal Abdimas Bina Bangsa Jurnal Teknologi Pangan Journal of Food and Agricultural Product Jurnal BETAHPA AGRIC Jurnal BETAHPA Journal of Innovative Food Technology and Agricultural Product Jakadimas
Irvia Resti Puyanda
Fakultas Teknologi Dan Industri Pangan, Universitas Slamet Riyadi Surakarta
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Public Health Social Sciences Other

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The Importance of Food Security at The Family Level in Preventing Stunting in Indonesia: Pentingnya Ketahanan Pangan di Tingkat Keluarga dalam Pencegahan Stunting di Indonesia Nanik Suhartatik; Fadilah Husnun; Irvia Resti Puyanda
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 2 No. 1 (2024): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v2i1.10750

Abstract

Stunting is a condition where a child's height does not match the child's age. Stunting is used as an indicator of a child's growth process that is not good. Stunting is also used as an indicator of the achievements of a country's development process as outlined in the sustainable development goals (SDGs). Mojosongo Village is one of the sub-districts in Banjarsari District, Surakarta, Central Java. One of the sub-districts with still high stunting rates in Surakarta City. Handling of stunting in the City of Surakarta is carried out through several areas including economic, environmental, educational, facilities and infrastructure, and monitoring in the health sector. Based on the identification carried out, it was discovered that factor causing stunting is food availability at the family level or what is usually called food security. To support food security at the family level, one thing parents can do is provide food that is varied, nutritious and affordable for children. Efforts that can be made are by providing a varied menu as a complementary food for breast milk (MP-ASI). Fulfilling nutrition at the family level requires increasing family skills in providing healthy food, so it is necessary to provide training on MP-ASI processing for health cadres or parents. The training was carried out using lecture and direct practice methods and was attended by 46 participants consisting of health cadres in Mojosongo Village, UPPKB, and also parents. There are 4 high-protein processed ingredients provided, namely cheese potato sticks, milk corn pudding, macaroni schotel, and also soa noodles. Training participants, especially health cadres, gain knowledge and skills that are useful for preparing additional food (Pemberian Makanan Tambahan, PMT) for families of stunting sufferers.
EFFECT OF ADDING CHLOROPHYLL EXTRACT OF SUJI LEAVES (Dracaena angustifolia) AND FERMENTATION TIME ON YOGURT CHARACTERISTICS Ramadhani, Eko Pramudya; Mustofa, Akhmad; Puyanda, Irvia Resti; Jokopriyambodo, Wahyu
Agric Vol. 36 No. 2 (2024)
Publisher : Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/agric.2024.v36.i2.p213-230

Abstract

Suji leaves contain a green pigment, namely chlorophyll. Suji leaf chlorophyll and its derivative compounds provide health benefits due to their anti-inflammatory and antioxidant activity. This research aims to produce suji leaf chlorophyll extract yogurt with antioxidant activity, soluble protein levels, and high numbers of lactic acid bacteria. This research used a completely randomized factorial design (CRD) consisting of 2 factors, namely the concentration of added chlorophyll extract (1%, 2%, 3%) and variations in fermentation time (6 hours, 8 hours, 10 hours). The research results showed that suji leaf chlorophyll extract yogurt with antioxidant activity, high levels of soluble protein, and a high number of lactic acid bacteria was found in the treatment with the addition of 3 percent chlorophyll and a fermentation time of 10 hours. In this treatment, suji leaf chlorophyll yogurt was obtained with antioxidant activity of 59.20 percent, dissolved protein content of 128.80 mg BSA/100 ml, total sugar content of 71.92 g glucose/100 ml, fat content of 5.91 percent, total chlorophyll of 2 .39 mg/L, viscosity 10.00 cP; color L* (brightness) 77.09, color a* (reddish) -5.80, color b* (yellowish) 9.35 and total Lactic Acid Bacteria (LAB) around 8.08 Log CFU/mL. Yogurt, with the addition of suji leaf chlorophyll extract, has the potential to be an excellent alternative to functional food for consumption.
Potensi Es Krim Klorofil Daun Suji (Plomele angustifolia) sebagai Pangan Fungsional Nugraheni, Oktina; Mustofa, Akhmad; Jokopriyambodo, Wahyu; Puyanda, Irvia Resti
ARGIPA (Arsip Gizi dan Pangan) Vol 10 No 1 (2025)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v10i1.15448

Abstract

Ice cream is one of the dairy products favored by all because of its sweet and delicious taste for dessert. Suji leaves are plants that are spread in Indonesia, chlorophyll in suji leaves can be used as a natural colorant and source of antioxidants. The purpose of this study was to determine the physical and chemical properties of ice cream with the addition of suji leaf chlorophyll extract. This study used a completely randomized design (CRD) with 2 factors, namely the first factor of adding chlorophyll extract (A1 = 0.1%, A2 = 0.15%, A3 = 0.2%) of suji leaves and the second factor of adding full cream milk powder with various brands (B1, B2, and B3). The parameters measured were overrun, melting speed, color, total sugar, soluble protein, total fat, antioxidant activity, and total chlorophyll. The results showed that the best formulation based on the highest antioxidant activity was A2B3 formulation with antioxidant activity of 52.61%, total fat 6.71%, soluble protein 37.96 mg BSA/ml, total sugar 1,649.76 mg glucose/ml, total chlorophyll 0.93 mg/L, color (L*: 71.84; a*: -8.54; b*: 9.80), overrun 13.48%, and melting speed 16 minutes. Ice cream with the addition of suji leaf chlorophyll extract has a potential as functional food
Identifikasi Penggunaan Boraks dan Cemaran Mikrobia pada Kerupuk Puli Mentah di Beberapa Kecamatan di Wonogiri Puyanda, Irvia Resti; Purnomo, Heri
Journal of Innovative Food Technology and Agricultural Product Vol 3 No 1 (2025) Juni: Journal of Innovative Food Technology and Agriculture Product
Publisher : Universitas PGRI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/jitap.v3i1.7773

Abstract

Kerupuk karak atau puli merupakan makanan yang populer di Indonesia, terbuat dari nasi yang dicampur dengan penyedap rasa dan dibentuk tipis. Kerupuk ini dikenal dengan berbagai nama, seperti kerupuk gendar atau kerupuk beras, dan sangat digemari, terutama oleh masyarakat di Jawa Tengah dan Jawa Timur. Namun, kerupuk ini sering kali mengandung bahan tambahan pangan seperti boraks atau bleng. Penelitian ini bertujuan untuk mengevaluasi keberadaan boraks dan kontaminasi mikrobiologis pada kerupuk puli yang dijual di pasar tradisional di Kecamatan Wonogiri, meliputi Pasar Wonogiri Kota, Pasar Jatisrono, Pasar Sidoharjo, Pasar Wuryantoro, dan Pasar Slogohimo. Penelitian observasional ini menggunakan metode survei dengan pengambilan 25 sampel kerupuk puli dari pedagang di lima pasar tersebut, menggunakan teknik random sampling. Hasil penelitian menunjukkan bahwa sebagian besar kerupuk puli yang dijual di pasar tradisional Kabupaten Wonogiri tidak layak dikonsumsi, dengan 60% sampel terdeteksi positif mengandung boraks, dengan konsentrasi antara 419,62 ppm hingga 2288,89 ppm. Selain itu, kandungan bakteri pada semua sampel melebihi batas yang diizinkan menurut Standar Nasional Indonesia (SNI). Uji ALT menunjukkan nilai rata-rata antara 1,25×10⁶ CFU/g-1,47×10⁶ CFU/g, sementara uji kapang menunjukkan rata-rata antara 1,04×10⁵ CFU/g-1,26×10⁵ CFU/g, dan uji E. coli mencatatkan hasil kurang dari 3 CFU/g. Temuan ini menunjukkan perlunya evaluasi lebih lanjut dan peningkatan sosialisasi kepada pedagang mengenai bahaya boraks serta pentingnya penerapan higiene dan sanitasi yang baik
Increasing Awareness of Young Generation about the Risks of Early Marriage through Socialization in Gunungsari Village, Jatisrono District, Wonogiri Regency: Peningkatan Kesadaran Generasi Muda Tentang Risiko Pernikahan Dini Melalui Kegiatan Sosialisasi di Desa Gunungsari Kecamatan Jatisrono, Kabupaten Wonogiri. Puri, Nia Esgi; Puyanda, Irvia Resti; Pratama, Bagas Aji; Handaru, Calista Devi
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 3 No. 1 (2025): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v3i1.11624

Abstract

Community service activities in Gunungsari Village, Jatisrono District, Wonogiri Regency, aim to increase public knowledge and awareness, especially the younger generation, regarding the risks of early marriage. The socialization involved young men and women in Gunungsari Village, Village Heads, Village Apparatus, and Posyandu Cadres. The method used was active discussions guided by the UNISRI KKN team.The activity began with a presentation of material regarding the definition of early marriage and its prevalence in various rural areas. The results of the socialization showed an increase in public understanding of the negative impacts of early marriage, as well as the importance of prevention through education and community involvement.
Socialization of the Use of Flavoring Broth in Cuisine in Gombang Village, Sawit District, Boyolali Regency, Central Java: Sosialisasi Penggunaan Penyedap Rasa Pada Masakan di Desa Gombang, Kecamatan Sawit, Kabupaten Boyolali, Jawa Tengah Richardo, Kelvin Matthew; Puyanda, Irvia Resti; Rini, Dwi Sukma Permadi; Maharani, Candra Tika Putri; Maulana, Ahmad Rizik; Rahmawati, Fitria Dwi; Nuraini, Vivi
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 2 No. 2 (2025): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v2i2.11605

Abstract

Flavoring broth is a food additive that is usually added when cooking a dish. Flavoring broth has a savory taste and can be sourced from vegetable or animal origin. In its use, sometimes there is no definite measure and sometimes the addition is too much. This socialization program aims to provide knowledge to PKK women in Gombang Village about the use of flavoring. The implementation of this activity is carried out through several stages, namely: 1) Observation; 2) Preparation of materials; 3) Socialization; and 4) Question and answer (Q&A). The results of the service showed that the high enthusiasm of the socialization participants was reflected in the many PKK women who asked questions in the Q&A session. The follow-up program of this activity is the practice of using flavoring broth which is carried out independently by PKK women based on knowledge from socialization materials.
PENGARUH LAMA PERENDAMAN TEMU KUNCI TERHADAP AKTIVITAS PENGHAMBATAN RADIKAL Puyanda, Irvia Resti; Gibran, Henrikus Andries
JURNAL TEKNOLOGI PERTANIAN Vol. 13 No. 1 (2024)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v13i1.2757

Abstract

Fingerroot is a type of rhizome that is usually added in cooking a dish. The purpose of this study was to determine the effect of soaking time on the total phenolic compounds and radical scavenging activity of the fingerroot soaking time. Fingerroots were washed, chopped, then soaked in distilled water for 0, 10, and 20 minutes at 95°C. Afterwards, screening was carried out followed by testing for radical scavenging activity using the DPPH and ABTS methods, as well as testing for total phenolic compounds. From the results, it was obtained that zero-minute immersion time produced the highest total phenolic compounds and radical scavenging activity (DPPH method), namely 0.70 mg GAE/100g and 6.53%, respectively. Meanwhile, the radical scavenging activity using the ABTS method resulted in the highest value reaching 88.98% for 20 minutes of immersion.
Karakteristik Vegan Mayones Susu Kedelai Dengan Variasi Ekstrak Jenis Jeruk Saputri, Isnaini Fitria; Puyanda, Irvia Resti; Suhartatik, Nanik
Jurnal Teknologi Pangan Vol 18, No 1 : JUNI 2024
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v18i1.4376

Abstract

Mayones merupakan produk olahan pangan dengan sistem emulsi minyak dalam air (o/w, oil in water ). Mayones dapat dibuat dari susu kedelai sehingga dapat menggantikan kuning telur sebagai emulsifier alami dan mengurangi penggunaan lemak yang dapat menimbulkan risiko berbagai penyakit. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan rasio susu kedelai dengan minyak kelapa sawit dan penggunaan ekstrak jenis jeruk yang berbeda terhadap karakteristik vegan mayones. Metode penelitian ini menggunakan metode rancangan acak lengkap (RAL) dengan dua faktor yaitu rasio susu kedelai dengan minyak kelapa sawit (30:70, 40:60, 50:50) dan variasi ekstrak jenis jeruk (lemon, jeruk nipis, jeruk purut). Analisis kimia yaitu pH, kadar udara, kadar protein, kadar lemak. Analisis fisik yaitu viskositas dan ukuran droplet emulsi sedangkan untuk uji sensoris yaitu aroma, warna, rasa dan tekstur. Hasil terbaik adalah pada perlakuan rasio susu kedelai dengan minyak kelapa sawit 50:50 dengan penambahan ekstrak jeruk lemon. Pada perlakuan tersebut diperoleh hasil pH 4,6; kadar udara 42,36%, kadar protein 3,30%, kadar lemak 51,45%; viskositas 60,00 dPa.s; aroma 1,80; warna 3,15; rasa 3,65; dan tekstur 3,90.Kadar lemak relatif tinggi dan belum memenuhi kriteria sebagai vegan mayones. Kata kunci: Mayones Vegan, susu kedelai, ekstrak jeruk
Quality Analysis Of Cayenne Pepper (Capsicum Frutescens L) Variety Ori 212 With Addition Of Natural Preservative Edible Coating Cassava Peel Starch During Room Temperature Storage Pangestu, Wahyu Aji; Nur’aini, Vivi; Puyanda, Irvia Resti
Jurnal Teknologi Pangan Vol 18, No 1 : JUNI 2024
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v18i1.4384

Abstract

Cayenne pepper is a horticultural plant whose fruit has a complete combination of color, taste and nutritional value but is not very durable for storage. This research is aimed at determine the effectiveness of edible coating immersion time and storage time on the physical, chemical, microbiological and organoleptic characteristics of ORI 212 variety cayenne pepper. Researched used a completely randomized design with 2 factors; first factor is immersion time in edible coating is 0 sec, 60 sec, 180 sec and second factor is the storage time on days 0, 10, 20. The research began with making edible coating from cassava peel starch with the addition of red ginger extract. Edible coating was applied to the ORI 212 variety of cayenne pepper with an immersion time of 60 sec, 180 sec and stored for 20 days. On days 0, 10, 20, moisture content, weight loss, color, vitamin C, organoleptic and total plate number tests were carried out. The results showed that edible coating cassava peel starch with a immersion time of 60 sec was the most effective treatment which could maintain moisture content on the 20th day of 40.42% and a lower weight loss reduction of 68.24%. From the results the color test, it can maintain brightness 24.85, reddish 37.73, yellowish 22.07 and has the highest score in the organoleptic test. The growth of microbial numbers was lower on day 20 with 5.86 CFU/gram but did not have a significant effect on vitamin C with other treatments. The length of storage has an influence on the effectiveness of edible coating cassava peel starch, the longer the storage, the quality of the cayenne pepper will decrease.Keywords : Edible coating, cayenne pepper, immersion time, storage time
The Effect of Suweg (Amorphophallus paeoniifolius) Flour Substitution and Variation of Yeast Concentration on Chemical and Sensory Properties of Donuts Maharani, Alifia; Irvia Resti Puyanda; Vivi Nuraini
Journal of Food and Agricultural Product Vol. 4 No. 1 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i1.5057

Abstract

Donuts are a type of bakery product made from high-protein wheat flour and have a distinctive shape, in the center is hollowed out like a ring. The purpose of this study was to determine the chemical and organoleptic characteristics of donuts with the addition of suweg flour and variations in yeast concentration that are most favored by consumers. This study used a factorial completely randomized design (CRD) with 2 factors, namely the ratio of wheat flour and suweg flour (90:10, 85:15, and 80:20) and variations in yeast concentration (2, 4, and 6%). The best donut formulation favored by panelists was the formulation of 85% wheat flour: 15% suweg flour and the addition of 4% yeast concentration, where the donuts have a liking value for color 3.96 (neutral), taste 3.48 (neutral), aroma 3.00 (neutral), texture 3.88 (neutral), and overall liking 3.80 (neutral), and have a moisture content of 19.75%, ash content 1.01%, fat content 28.00%, total protein content 8.13%, carbohydrate content 43.11%, and crude fiber content 6.32%. Therefore, based on the results of the study, the formulation chosen was the formulation of 85% wheat flour: 15% suweg flour and the addition of 4% yeast concentration.
Co-Authors Aisyah Saputri Akhmad Mustofa Anggraini, Metha Putri Agustyn Fadilah Husnun Gibran, Henrikus Andries Handaru, Calista Devi Heri Purnomo Istiqomah Setyorini Kapti Rahayu Kuswanto Laurensia Atha Margareta Laurensia Atha Margareta Maharani, Alifia Maharani, Candra Tika Putri Margareta, Laurensia Atha Maulana, Ahmad Rizik Metha Putri Agustyn Anggraini Metha Putri Agustyn Anggraini Nanik Suhartatik Nugraheni, Oktina Nuraini, Vivi Nur’aini, Vivi Pangestu, Wahyu Aji Pratama, Bagas Aji Puri, Nia Esgi Rahmawati, Fitria Dwi Ramadhani, Eko Pramudya Richardo, Kelvin Matthew Rini, Dwi Sukma Permadi Rynati Dwi Cahyaningrum Saputri, Isnaini Fitria Suhartatik, Nanik Supriyanto, Jamal Uyun Nurul Aini Vivi Nuraini Wahyu Jokopriyambodo Widasari Atrilania Sri Kunciati Yustina Wuri Wulandari