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All Journal Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Jurnal Gizi dan Kuliner Jurnal Pangan Kesehatan dan Gizi (JAKAGI)
Ani Nuraeni
Program Studi Manajemen Industri Jasa Makanan Dan Gizi, Sekolah Vokasi, IPB University, Jl Kumbang No. 14 Cilibende, Kecamatan Bogor Tengah, Kota Bogor
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Ubi Jalar Sebagai Salah Satu Alternatif Pengembangan Produk Snack Ani Nuraeni; Thalita Fauziah
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 6 No. 1 (2016): Jurnal Sains Terapan, Volume 6 Nomor 1, Tahun 2016
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (808.079 KB) | DOI: 10.29244/jstsv.6.1.94-107

Abstract

The general purpose of product development of snack made from sweet potato. Product development is very important thing to do to make consumers do not feel bored with product that already on the market and make a product with better quality and benefits. Product development has a purpose to improve and complete the product that already exist. The product that will be developed is a snack from sweet potato. Snack from sweet potato has not been a common in the market. This product development has been done to inform the society that the food from sweet potato can be a very delicious and nutritious snack. Sweet potato was chosen because it is easy to find with inexpensive price, easy to process, have good nutrition for body, and have a longer shelf life.
DAYA TERIMA KONSUMEN TERHADAP HIDANGAN UTAMA DI KANTIN SEHATI SEKOLAH VOKASI IPB: Consumer's Acceptability to Main Dishes in The Sehati Canteen College of Vocational Studies IPB University Ani Nuraeni; Lu'lu Ilmaknun
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 11 No. 1 (2021): Jurnal Sains Terapan, Volume 11 Nomor 1, Tahun 2021
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (305.629 KB) | DOI: 10.29244/jstsv.11.1.20-32

Abstract

ABSTRACTThe main purpose of this study is to examine the consumer's acceptability to the main dish in the Sehati Canteen College of Vocational Studies IPB University, by comparing the consumer's acceptability between chicken katsu and chicken teriyaki dishes served. Main course (main course) is a staple dish of a complete menu arrangement served at lunch anddinner,the portion size is larger than the appetizer (appetizer). The main course or main course of Japan consists of a bowl of rice(gohan), a bowl of miso soup(miso shiru),pickled vegetables(tsukemono) and fish or meat. Similar to in Indonesia, rice is a staple food of the Japanese people. The most popular Japanese main course among teenagers today is Chicken katsu and Chicken teriyaki. Chicken katsu is a famous dish from sakura country with the basic ingredients of chicken meat wrapped in flour so that the texture is crispy outside and soft inside. Chicken teriyaki is one of the typical Japanese food made from chicken breast in fillets and then diced or elongated, cooked with teriyaki sauce. Preparation to make the main course in the Sehati Canteen College of Vocational Studies IPB University consists of preparation of tools and preparation of ingredients. The main dish processing procedure is divided into staple food processing, animal side dishes and vegetable dishes. The preparation stage is done to make chicken katsu,chicken is reported before processing while at the preparatory stage of making chicken teriyaki,chicken, rice, and salad are reported in a ripe state. The main dish favorite test was conducted organoleptic test with panelists who came from healthy canteen consumers. Based on the results of the favorite test and the results of the output of statistical analysis obtained that the panelists prefer chicken katsu dishes in terms of appearance, color, taste, texture and shape compared to chicken teriyaki.
SOSIALISASI MEREK KEPADA KELOMPOK WANITA TANI BAROKAH SEBAGAI NILAI TAMBAH PRODUK Faranita Ratih Listiasari; Ani Nuraeni; Dwi Yuni Hastati; Wien Kuntari
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 2 No. 3 (2021): Volume 2 Nomor 3 Tahun 2021
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v2i3.2597

Abstract

Usaha Kecil Mikro dan Menengah (UMKM) adalah salah satu bentuk usaha yang memiliki peran penting pada perekonomian Indonesia. Salah satu aset yang dimiliki oleh badan usaha adalah Hak Kekayaan Intelektual (HKI) yang terdiri dari Hak Cipta dan Hak Kekayaan Industri terdiri atas paten, merek, desain industri, rahasia dagang dan desain tata letak sirkuit terpadu. Sebagai suatu aset maka perlu adanya perlindungan hukum atas HKI yang dimiliki oleh badan usaha. Pada kenyataannya masih sedikit UMKM yang paham dan telah mendaftarkan HKI yang dimilikinya.Untuk membantu meningkatkan nilai tambah dan diversifikasi produk olahan singkong maka dilakukan kegiatan pengabdian masyarakat di Desa Benteng Kecamatan Ciampea Kabupaten Bogor dengan sasaran Kelompok Wanita Tani Barokah dengan salah satu topiknya adalah sosialiasi merek sebagai salah satu HKI. Kegiatan ini dilaksanakan dengan metode demonstrasi pembentukan Cassava Strip Pastry sosialisasi tentang merek sebagai usaha untuk meningkatkan nilai tambah produk olahan singkong. Dari kegiatan ini Kelompok Wanita Tani Barokah mendapatkan pengetahuan baru tentang pembuatan Cassava Strip Pastry dan pentingnya merek bagi produk yang telah dihasilkan. Dengan kegiatan ini diharapkan meningkatkan nilai tambah dari produk olahan singkong yang telah dihasilkan dan menjadi usaha yang berkelanjutan dan bermanfaat bagi warga Desa Benteng.
PENERAPAN KEMASAN DAN LABEL UNTUK PRODUK OLAHAN SINGKONG DI KELOMPOK TANI BAROKAH Dwi Yuni Hastati; Ani Nuraeni; Faranita Ratih L; Wien Kuntari
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 3 No. 1 (2022): volume 3 Nomor 1 Tahun 2022
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v3i1.3647

Abstract

Tujuan kegiatan Pengabdian kepada Masyarakat (PkM) ini adalah untuk memberikan pemahaman dan pengetahuan kepada pelaku UMKM di Kelompok Tani Barokah tentang pentingnya peranan kemasan dan desain label kemasan dalam peningkatan nilai jual produk olahan singkong. Selama ini, produk yang dihasilkan masih belum memaksimalkan fungsi kemasan.  Sehingga manfaat kemasan yang dapat melindungi produk, dapat memperpanjang umur simpan ataupun dapat meningkatkan nilai jualnya belum diperoleh secara optimal.  Oleh karena itu perlu diberikan pemahaman kepada pelaku UMKM di Kelompok Tani Barokah bahwa kemasan yang baik dan menarik dapat meningkatkan nilai jual produk. Kegiatan pengabdian dilaksanakan dengan metode demontrasi dan penyuluhan yang meliputi: (1) memberikan pemahaman tentang jenis dan karakteristik kemasan pangan serta fungsinya dalam melindungi produk pangan, (2) memberikan informasi tentang pentingnya label pangan yang benar sesuai peraturan Badan Pengawas Obat dan Makanan (BPOM) dan menarik.  Dalam penyuluhan, penggunaan kemasan dan label pangan ini diaplikasikan pada produk diversifikasi olahan singkong Cassava Strip Pastry.   Luaran hasil kegiatan pengabdian ini berupa peningkatan pemahaman dan pengetahuan peserta tentang tentang kemasan dan label pangan.  Hal ini terlihat pada peningkatan nilai post-test hingga 60 %.  Diharapkan peningkatan pemahaman ini akan meningkatkan kemampuan pelaku UMKM di Kelompok Tani Barokah dalam menghasilkan produk olahan singkong bernilai jual tinggi sehingga dapat menjadi produk unggulan di Desa Benteng, Kecamatan Ciampea, Kabupaten Bogor.
ALTERNATIF SNACK UNTUK IBU HAMIL DAN MENYUSUI Ani Nuraeni; Celine Marianti
Jurnal Gizi dan Kuliner Vol 1 No 2 (2020): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v1i2.4645

Abstract

The general purpose of this research is the development of snack products in the form of crackers. As for the purpose in particular (1) Reviewing crackers products made from katuk and green Beans, (2) reviewing the procurement of materials and equipment needs of products crackers Daun katuk and green Beans, (3) Reviewing the production activity crackers the leaves of the katuk and green Beans, (4) calculating the energy content and nutrient substances crackers the leaves of katuk and green beans, (5) analyzing the consumer's receiving power to the product crackers Catuk leaves and green beans , (6) Analyzing the cost of materials and selling price crackers the katuk leaves and green beans. The study began on 22 November 2018 until 29 November 2018 and continued on 21 March 2019 until 27 March 2019 at Dapur Kulinari and CA Gedung dieting, Sekolah Vocational School, Bogor. Data taken in the form of general condition data of culinary and diet laboratory, procurement of materials, production, marketing, energy content and nutrients crackers, consumer receipt, and cost of material crackers. Product development is an effort to find and develop products such as existing shapes and colors are then packaged more attractive to meet the customer satisfaction.The stages of product development starting from the procurement phase is the planning of the materials according to the type and amount required, purchase and storage of materials, production, and packaging. Purchases are made directly the day before production, while storage of materials consists of storage of dry materials and wet materials. Production activities include the preparation of tools and materials. Crackers Daun Katuk and green beans are processed with baking technique. Crackers are being pored into a package containing ten pieces. The content of energy and nutrients crackers one prescription amounting to 2774 Kal, 41.9 grams of protein, 167 grams of fat, 279.1 grams of carbohydrates, with a one-portion nutrient content of 277 Kal, 4.2 grams of protein, 16.7 grams of fat, and 27.9 grams of carbohydrates. The cost of the material used in the processing of dishes crackers katuk leaves and green beans in one production with a total cost of Rp 38,770 with the cost per serving of Rp 3,877. Selling price crackers Daun katuk and green beans per serving of Rp 10,000 with a percentage of profit of 38.77%. The Total cost of the product is two Rp 42,420 with the cost per serving of Rp 4,242. Percentage profit of 42.42% with a selling price of Rp 10,000. Keywords: Crackers, dwarf leaves, mung beans, pregnant and nursing mothers
PENGEMBANGAN MOCHI TINGGI SERAT DAN RENDAH LEMAK BERBAHAN DASAR TEPUNG BERAS MERAH DAN ANEKA SAYURAN: The development of high fiber low fat mochi from brown rice flour and various vegetables Vieta Annisa Nurhidayati; Annisa Rizkiriani; Ani Nuraeni; Chandra Agam Maulana; Nisa Wafa Delyani; Nisrina Nailina; Tarisa Azzajela Syefani
Jurnal Pangan Kesehatan dan Gizi Universitas Binawan Vol. 2 No. 2 (2022): Juni 2022
Publisher : Program Studi Gizi, Fakultas Kesehatan Masyarakat, Universitas Binawan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (312.364 KB)

Abstract

Produk mochi di Indonesia pada umumnya berbahan dasar tepung beras ketan dengan berbagai isian seperti kacang-kacangan dan pasta aroma buah yang rendah serat dan tinggi lemak. Pengembangan produk mochi dengan kulit berbahan dasar tambahan tepung beras merah dan isian sayuran ditujukan untuk konsumen yang menginginkan produk mochi yang aman dikonsumsi dengan kandungan serat tinggi dan rendah lemak. Penelitian menggunakan rancangan acak lengkap dengan 3 formula substitusi tepung beras terhadap tepung ketan sebagai bahan utama kulit mochi. Uji hedonik dilakukan untuk mengetahui formulasi terbaik yang dapat diterima oleh panelis. Formula terpilih adalah formulasi dengan perbandingan tepung beras merah terhadap tepung ketan sebesar 50%. Satu porsi sajian produk vegetable mochi pan mengandung 338 Kal, 3 g lemak, dan 3 g serat yang dapat mencukupi 15% kebutuhan energi, 4% kebutuhan lemak, serta 10% kebutuhan serat orang dewasa dengan kebutuhan energi harian 2150 Kal. Produk vegetable mochi pan tahan disimpan dalam suhu ruang hingga 16 jam sejak waktu produksi.
Pengembangan Produk Panna Cotta Bir Pletok Berbahan Dasar Jahe Merah (Zingiber Officinale Var. Rubrum), Serai (Cymbopogon Citratus) Dan Kayu Secang (Caesalpinia Sappan) Vieta Annisa Nurhidayati; Annisa Rizkiriani; Ani Nuraeni; Astari Riski; Syahidah Endrini An Najihah; Siti Munawarah
Jurnal Gizi dan Kuliner Vol 3 No 1 (2022): Jurnal Gizi dan Kuliner
Publisher : Program Studi Gizi UNSIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/giziku.v3i1.6896

Abstract

Pletok beer is a traditional Indonesian drink made from ginger, lemongrass, sappanwood and other spices with high antioxidant content. Pletok beer is currently less popular toyoung consumers. The modification of the Pletok beer product in the form of panna cotta isexpected to increase the value of Pletok beer among consumers. This study aimed to findPletok Beer Panna Cotta formulation preferred by the consumers. The study used acompletely randomized design with three treatments. Formula 1, 2, and 3 are panna cottaproducts with main additives, namely whipping cream, plain milk, and heavy cream,respectively. Hedonic test was performed to 30 untrained panelists using a 5-scale Likertquestionnaire with indicators assessing appearance, color, taste, aroma, and texture. The testresults showed that formula with added ingredients of plain milk have better preference scoresin color and appearance, while formulas with added ingredients of heavy cream have betterpreference scores in taste and texture. Overall, the formulation of Beer Pletok Panna Cottafavored by the panelists were products with heavy cream added or Formula 3.
SUBSTITUSI TEPUNG PISANG NANGKA DALAM PEMBUATAN SNACK BAR UNTUK MENINGKATKAN KANDUNGAN GIZI DAN HARGA JUAL: Banana Jackfruit Flour Substitution in Making Snack Bars to Increase Nutritional Content and Selling Price Ani Nuraeni; Rina Martini; Faranita Ratih Listiasari; Dwi Yuni Hastati; Wien Kuntari
Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Vol. 13 No. 1 (2023): Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian
Publisher : IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jstsv.13.1.32-40

Abstract

Snack bars are snacks that can be consumed as ready-to-eat snacks, usually made from various nuts. In this study, banana jackfruit flour (Musa Pardisiaca) was used as the basic ingredient by utilizing local jackfruit banana flour from Subang, West Java. The purpose of this research is to make snack bar products by utilizing banana flour which can increase the selling price. Research activities start from the processing and packaging of snack bars to calculating product selling prices. This newly developed snack bar is made with jackfruit banana flour, honey, butter, chocolate, oats, peanuts, banana chips, sugar and eggs, has a sweet, crunchy and fragrant taste. The high calorie and fiber source of this banana jackfruit flour-based snack bar was well received by all panelists and has a pleasant sensory quality. These results indicate that banana jackfruit flour-based snack bars can be marketed as nutritious and delicious snacks. With this research, it is hoped that it can make snack bar products that have better nutritional content and can utilize banana flour, increase sales value and can expand the market for banana jackfruit flour, snack bars, and other diversified products that are not only sold in local markets but also through modern markets and online markets ABSTRAK Snack bar merupakan makanan ringan yang dapat dikonsumsi sebagai camilan ready to eat, biasanya terbuat dari berbagai kacang-kacangan. Pada penelitian kali ini menggunakan bahan dasar tepung pisang nangka (Musa Pardisiaca) dengan memanfaatkan tepung pisang nangka lokal asal Subang, Jawa Barat. Tujuan dari penelitian ini adalah untuk membuat produk snack bar dengan memanfaatkan tepung pisang yang dapat meningkatkan harga jual. Kegiatan penelitian dimulai dari pengolahan dan pengemasan snack bar hingga menghitung harga jual produk. Snack bar yang baru dikembangkan ini dibuat dengan tepung pisang nangka, madu, mentega, cokelat, oat, kacang tanah, keripik pisang, gula, dan telur, memiliki rasa yang manis, renyah, dan wangi. Sumber kalori dan serat yang tinggi dari snack bar berbahan dasar tepung pisang nangka ini diterima dengan baik oleh semua panelis dan memiliki kualitas sensorik yang menyenangkan. Hasil ini menunjukkan bahwa snack bar berbahan dasar tepung pisang nangka dapat dipasarkan sebagai makanan bergizi dan makanan ringan yang lezat. Dengan adanya penelitian ini diharapkan dapat membuat produk snack bar yang memiliki kandungan gizi yang lebih baik serta dapat memanfaatkan tepung pisang, meningkatkan nilai jual dan dapat memperluas pasar tepung pisang nangka, snack bar, dan produk diversifikasi lainnya yang tidak hanya dijual di pasar lokal tetapi juga melalui pasar modern dan pasar online.
Co-Authors Astari Riski Celine Marianti Chandra Agam Maulana Dwi Yuni Hastati Kuntari, Wien Listiasari, Faranita Ratih Lu'lu Ilmaknun Martini, Rina Nisa Wafa Delyani Nisrina Nailina Nurhidayati, Vieta Annisa Rizkiriani, Annisa Siti Munawarah Syahidah Endrini An Najihah Tarisa Azzajela Syefani Thalita Fauziah