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All Journal ADITYA - Pendidikan Bahasa dan Sastra Jawa Agrointek Jurnal Teknologi Pangan Jurnal Teknik Kimia Jurnal Pangan dan Agroindustri Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian Pendas : Jurnah Ilmiah Pendidikan Dasar JURNAL ILMIAH CAHAYA PAUD AGRITEKNO, Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Journal of Education Action Research Food Science and Technology Journal (Foodscitech) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Metalingua: Jurnal Penelitian Bahasa PEDULI: Jurnal Imiah Pengabdian Pada Masyarakat Journal of Tropical AgriFood Jurnal Lemuru : Jurnal Ilmu Perikanan dan Kelautan Indonesia Jurnal Midpro Management Studies and Entrepreneurship Journal (MSEJ) Childhood Education : Jurnal Pendidikan Anak Usia Dini JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Nusantara Science and Technology Proceedings International Journal of Eco-Innovation in Science and Engineering (IJEISE) Well Being DedikasiMU: Journal of Community Service Anjoro : International Journal of Agriculture and Business Basica AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Jurnal Teknologi Pangan Jurnal Pengabdian Pelitabangsa Journal of Social Empowerment Widyaparwa Dharma Pengabdian Perguruan Tinggi (DEPATI) Metonimia: Jurnal Sastra dan Pendidikan Kesusastraan Jurnal Teknologi dan Mutu Pangan Al-Zayn: Jurnal Ilmu Sosial & Hukum International Journal of Language and Ubiquitous Learning JURNAL KEBIDANAN Environation (Environmental Engineering Journal of Community Dedication) Kesmas: Jurnal Kesehatan Masyarakat Nasional (National Public Health Journal) Journal of Food and Agricultural Technology Jurnal CARING (Center of Research Publication in Midwifery and Nursing)
Sri Winarti
Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur
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Penerapan Media Video untuk Meningkatkan Prestasi Belajar Siswa Sekolah Menengah Kejuruan Winarti, Sri
Journal of Education Action Reseach Vol 6 No 2 (2022): May 2022
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jear.v6i2.46037

Abstract

Semenjak diberlakukan pembelajaran jarak jauh di era pandemi Covid-19, terjadi penurunan hasil belajar pada siswa. Penelitian ini bertujuan untuk meningkatkan hasil belajar siswa menggunakan media belajar video pada materi Laporan Keuangan dan Analisa Laporan Keuangan. Penelitian ini menggunakan penelitian jenis Penelitian Tindakan Kelas dengan 4 tahapan yang dikembangkan oleh Kemmis dan Mc. Taggart. Penelitian dilakukan sebanyak 2 siklus dan masing-masing siklus terdiri atas 3 pertemuan. Penelitian tindakan ini melibatkan 31 orang siswa (8 laki-laki dan 23 Perempuan) sebagai responden. Seluruh responden berasal dari kelas XII Multimedia SMK Negeri. Hasil penelitian menunjukkan bahwa rata-rata hasil belajar siswa secara klasikal meningkat sebesar 15 poin dari 75 pada pra-siklus menjadi 90 pada siklus 2. Sedangkan jumlah siswa yang mencapai ketuntasan mengalami peningkatan sebesar 32% dari 58% yang tuntas pada pra-siklus menjadi 90% pada siklus 2. Jadi, penggunaan media video mampu meningkatkan hasil belajar siswa Sekolah Menengah Kejuruan pada materi Laporan Keuangan dan Analisa Laporan Keuangan.
SOSIALISASI DAN IDENTIFIKASI BAHAN HALAL DI UD SOFIA COOKIES SURABAYA Hadi Munarko; Achmad Wahyu Hidayat; Jariyah; Sri Winarti; Kindriari Nurma Wahyusi
Environmental Engineering Journal of Community Dedication Vol. 2 No. 2 (2023): Jurnal Environation
Publisher : Teknik Lingkungan Universitas Pembangunan Nasional "Veteran" Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/environation.v2i2.5

Abstract

Pangan halal didefinisikan sebagai syarat utama untuk mengonsumsi produk pangan bagi konsumen muslim. Pangan halal merupakan pangan yang tidak memiliki kandungan unsur atau bahan yang haram, baik dari bahan baku pangan, bahan bantu, dan bahan penolong lain. Salah satu cara untuk memastikan pangan halal adalah dengan memiliki sertifikat halal pada suatu produk. UD Sofia Cookies merupakan UKM di Surabaya yang bergerak di bidang pangan dengan memproduksi aneka jenis cookies. UD Sofia Cookies memiliki kendala belum memiliki sertifikat halal. Dalam proses pendaftaran sertifikasi halal, diperlukan pengetahuan tentang identifikasi bahan yang termasuk dalam proses produksi. Oleh karena itu, dilakukan sosialisasi dan identifikasi bahan halal di UD Sofia Cookies. Metode yang dilakukan adalah penyuluhan tentang pentingnya dan identifikasi bahan. Hasil dari penyuluhan adalah karyawan UD Sofia Cookies telah mendapatkan informasi tentang pentingnya identifikasi bahan halal dan pada tahap pendampingan identifikasi bahan dihasilkan 38 bahan telah bersertifikat halal dan 10 bahan lainnya termasuk kategori positive list.
Karakteristik Fisiko-Kimia Tepung Jagung Termodifikasi Secara Fermentasi Menggunakan Lactobacillus plantarum FNCC-0027 Winarti, Sri; Rosida, Dedin Finatsiyatul; Febriana, Ma’faza Rizka
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 6, No 2 (2022)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v6i2.14389

Abstract

Modified corn flour is flour produced by modifying corn to produce better flour properties. One way to modify flour is by fermentation using lactic acid bacteria (LAB). The purpose of this study was to determine the effect of granule size and fermentation time on the physico-chemical characteristics of modified corn flour using Lactobacillus plantarum FNCC-0027. This study used a completely randomized design (CRD) with a factorial pattern of 2 factors, the first factor was the size of granules (corn flour; corn rice) and the second factor was fermentation time (0; 24; 48; 72 hours) with 3 replications. The data obtained were analyzed using ANOVA, if there was a significant difference between treatments, then further tests were carried out using the DMRT test. The results showed that the best treatment was granule size in the form of flour and 72 hours of fermentation, producing modified corn flour with the following characteristics: total BAL10.09 log CFU/mL; water content 7.46%; starch content 71.88%; amylose content 27.04%; swelling power 7.68 (g/g); 3.25% solubility; and damage to the granule structure of corn starch. Modified corn flour produced has better properties than unmodified flour, including: increasing amylose content, swelling power, solubility, viscosity and reducing aflatoxin contamination.  
The Effectiveness of Acupressure for 3-Month Birth Control Acceptors Who Complaint of Menometrorrhagia Winarti, Sri; Mukhodim Faridah Hanum, Sri; Rosyidah, Rafhani
Jurnal Midpro Vol. 17 No. 1 (2025): JURNAL MIDPRO
Publisher : Universitas Islam Lamongan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30736/md.v17i1.814

Abstract

The use of hormonal contraception, such as 3-month injectable birth control, is often associated with side effects of menstrual disorders, one of which is menometrorrhagia. Untreated menometrorrhagia can affect the quality of life of birth control acceptors. This study aims to evaluate the effectiveness of acupressure therapy in 3-month contraceptive injection acceptors who experience complaints of menometrorrhagia. The research used an experimental method with a posttest-only non-equivalent control group design. The sample consisted of 23 acceptors of 3-month contraceptive injections who were divided into two intervention groups: Intervention 1 (reducing complaints from moderate to mild) and Intervention 2 (reducing complaints from mild to very mild or cured). The intervention was carried out for 7 days, focusing on the SP6, LI4, LV3, CV3 and CV4 acupressure points with a duration of 15–20 seconds per point. The results of statistical analysis showed that the average rating of menometrorrhagia complaints in the Intervention 1 group (14.23) was higher than Intervention 2 (9.10) with a significant value (p = 0.029). This shows that there is a significant difference between the two intervention groups, where Intervention 1 is more effective in reducing complaints of menometrorrhagia. These findings indicate that acupressure therapy is an effective method and can be applied as a non-pharmacological alternative to treat menometrorrhagia in 3-month contraceptive injection acceptors.    
Kompetensi Pedagogik Mahasiswa Pendidikan Guru Madrasah Ibtidaiyah dalam Merancang Pembelajaran Hairunnisa, Hairunnisa; Riyawati, Mega; Winarti, Sri
BASICA Vol. 3 No. 2 (2023)
Publisher : Program Studi Pendidikan Guru Madrasah Ibtidaiyah INSURI Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/basica.v3i2.4552

Abstract

This research illustrates the pedagogical competence of PPL (Field Experience Program) students in the PGMI program at STAI Miftahul Ulum Tanjungpinang in instructional design for primary schools (SD/MI). The study involved 35 seventh-semester students of the PGMI program who participated in the PPL during the Academic Year 2022/2023. The research employed a quantitative descriptive method with data collected through observation and questionnaires. The results indicate that students have good competence in understanding the characteristics of students, curriculum development, lesson planning and implementation, technology utilization, and evaluation of learning outcomes. From the obtained data, it is evident that the understanding of student characteristics has an average score of 88.60, categorized as very good. Understanding curriculum development obtains an average score of 86.00, categorized as very good. Lesson planning and implementation have an average score of 85.75, categorized as very good. The level of technology utilization in learning by students reaches an average score of 84.50, categorized as good. Meanwhile, the ability to evaluate learning outcomes in teaching has an average score of 87.67, categorized as very good. The PGMI educational program has successfully aligned with the standard competence of educators. This research contributes significantly to the improvement of educational programs and PPL in the future
Analisis Persepsi Mahasiswa Terhadap Implementasi Pembelajaran Berbasis Teknologi di Perguruan Tinggi: Studi Kasus Mahasiswa Prodi PGMI IAI Miftahul Ulum Tanjungpinang Siti Mariyah; Muhammad Nur; Sri Winarti
Al-Zayn: Jurnal Ilmu Sosial, Hukum & Politik Vol 3 No 2 (2025): 2025
Publisher : Yayasan pendidikan dzurriyatul Quran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61104/alz.v3i2.1373

Abstract

Perkembangan teknologi informasi dan komunikasi di era revolusi industri 4.0 menuntut perguruan tinggi untuk mengadopsi sistem pembelajaran yang adaptif, interaktif, dan berbasis digital. Penelitian ini bertujuan untuk menganalisis persepsi mahasiswa terhadap implementasi pembelajaran berbasis teknologi di Prodi PGMI IAI Miftahul Ulum Tanjungpinang, serta mengidentifikasi faktor-faktor yang memengaruhinya dan kendala serta peluang yang dihadapi. Menggunakan pendekatan kualitatif deskriptif, data diperoleh melalui observasi, wawancara, dan dokumentasi terhadap mahasiswa semester 1, 3, dan 5 yang dipilih secara purposive. Hasil penelitian menunjukkan bahwa mayoritas mahasiswa memiliki persepsi positif terhadap pembelajaran berbasis teknologi karena kemudahan akses dan fleksibilitasnya. Namun demikian, ditemukan pula hambatan seperti keterbatasan akses internet, perangkat yang tidak memadai, serta tantangan psikologis dan manajemen waktu. Faktor-faktor internal seperti literasi digital dan motivasi, serta faktor eksternal seperti dukungan institusi dan ketersediaan infrastruktur sangat memengaruhi persepsi mahasiswa. Di sisi lain, teknologi juga membuka peluang penguatan kompetensi abad ke-21. Dengan demikian, pembelajaran berbasis teknologi dinilai strategis untuk pengembangan pendidikan tinggi, namun tetap membutuhkan intervensi menyeluruh guna menciptakan sistem yang inklusif dan berdaya saing
Study of Pineapple Subgrade Substitution and Fermentation Time on The Physicochemical and Microbiological Characteristics of Cowpea Based (Vigna unguilata)-Based Probiotic Yoghurt Ramadhanty, Chairunnisa Safira; Winarti, Sri; Pratiwi, Yunita Satya
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.732

Abstract

Yoghurt is pasteurised animal milk, then fermented with lactic acid bacteria until the desired acidity, smell, and taste are achieved. The main ingredients for making yoghurt in this study are cowpea and pineapple. Cowpea (Vigna unguiculata L.) is a high-protein local food, ranking after soybeans. Subgrade pineapple is a smaller pineapple fruit with a length ? 9.9 cm and a weight ? 0.4 kg, which is rich in antioxidants and has a high vitamin C content. The purpose of this study was to analyse the effect of subgrade pineapple substitution and fermentation time on the physicochemical and microbiological characteristics of cowpea probiotic yoghurt, and then determine the best treatment combination of these variations. The method used was a Completely Randomised Design (CRD) factorial pattern, with Factor I being subgrade pineapple juice substitution (10%, 20%, and 30%) and Factor II being fermentation time (15 hours, 20 hours, and 25 hours). The data obtained were analysed using ANOVA followed by DMRT, further tests at the 5% level. The results showed a significant interaction (p ? 0.05). Yoghurt with 30% subgrade pineapple substitution and 20 hours fermentation time treatment is the best treatment that produces yogurt with a total acid value of 1.10%, pH value of 3.53, viscosity of 462.2 mPa.s., vitamin C 37.75 mg/100ml, total LAB 8.44 log CFU/ml, antioxidant 33.90 mg AEAC/g, protein 0.70%. Contribution to Sustainable Development Goals (SDGs)SDG 2 – Zero HungerSDG 3 – Good Health and Well-beingSDG 12 – Responsible Consumption and ProductionSDG 9 – Industry, Innovation, and Infrastructure
Study of the Proportion of Catfish and Duck Meat on the Physicochemical Characteristics of Nugget with the Addition of Sodium Alginate Binding Material Ferdianza, Ryan Setya; Winarti, Sri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.731

Abstract

A nugget is a type of processed meat restructuring, namely meat that is ground and seasoned, then enveloped by flour adhesive and breadcrumb coating (breading). The purpose of this study was to evaluate the effects of different proportions of catfish and duck meat, as well as the addition of sodium alginate, on the physicochemical and organoleptic characteristics of nuggets. This study used a factorial completely randomized design (CRD) with two factors and two replications. Factor I is the treatment of the proportion of catfish and duck meat. Factor II is the addition of sodium alginate binder (0.5%; 0.75%, or 1%). The data obtained were analyzed using analysis of variance (ANOVA) with a significance level of 5%. If there were differences between treatments, then DMRT 5% further test was conducted. The best results came from using a mix of 70% catfish and 30% duck meat with 1% sodium alginate, which created nuggets with 59.32% moisture, 1.28% ash, 8.75% fat, 16.86% protein, a texture value of 563.470 gf, and a water binding capacity of 81.74%. In the taste test, the average scores were 4.12 for color (slightly like), 4.01 for aroma (slightly like), 3.88 for taste (like), and 3.72 for texture (like). Contribution to Sustainable Development Goals (SDGs)SDG 2–Zero Hunger:SDG 3 – Good Health and Well-being:SDG 9 – Industry, Innovation, and Infrastructure:SDG 12 – Responsible Consumption and Production:
Sensory Profiling of Milkfish Otak-Otak from Gresik Regency with the Rate-All-That-Apply Method Dwiyanti, Nabilla Nova; Winarti, Sri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.767

Abstract

The community widely consumes milkfish otak-otak, a traditional food product from Gresik. It is produced by various small and medium enterprises (SMEs), resulting in diverse sensory characteristics across products. This study aimed to assess the taste and smell characteristics of milkfish otak-otak from five small and medium-sized enterprises (SMEs) in Gresik The results revealed that each sample displayed distinctive sensory attributes. Samples B1 and B2 were characterized by orange, brown, and red colors, with smoky aroma, bitter taste, and oily mouthfeel. Sample B3 was associated with sweet, coconut, and fishy aromas, along with sour and sweet tastes, and a dense and chewy texture. Sample B4 was identified by its yellow color, distinctive milkfish flavor, fibrous texture, dry mouthfeel, and throat irritation. In contrast, Sample B5 exhibited dominant attributes such as salty and savory tastes, herbs and spices flavor, spicy and seasoned aromas, spicy mouthfeel, and a soft texture. Preference mapping analysis indicated that Sample B5 had the highest liking score of 75%, driven by the preferred attributes of salty and savory taste, herbs and spice flavor, and seasoning aroma. These findings provide valuable insights for SMEs in improving the formulation and processing of milkfish otak-otak to better match consumer preferences.Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 3: Good Health and Well-BeingSDG 8: Decent Work and Economic Growth
KAJIAN FORMULASI TEPUNG GADUNG (DIOSCOREA HISPIDA DENNST), PATI TAPIOKA DAN TEPUNG TERI PADA STIK GADUNG Basuki S, Enny Enny; Winarti, Sri; Puspitasari, Ken Dina
Jurnal Teknologi Pangan Vol 13, No 1: JUNI 2019
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v13i1.1504

Abstract

Stik merupakan salah satu produk dalam katagori makanan ringan ekstrudat yang dibuat melalui proses ekstruksi dari tepung gadung, pati tapioka dan tepung teri dengan atau tanpa proses penggorengan. Penelitian ini bertujuan menentukan formulasi tepung gadung dan pati tapioka dan penambahan tepung teri yang disukai oleh panelis. Metode penelitian yang digunakan rancangan acak lengkap sederhana, satu faktor, 9 formulasi dan dua kali ulangan. Hasil terbaik diperole pada formulasi tepung gadung 74,80 gram, pati tapioka 18,70 gram dan tepung teri 16,50 gram, dengan kadar air 3,543%, kadar abu 3,935%, kadar kalsium 927,210 mg, kadar protein 10,880%, kadar pati 33,890%, kadar amilosa 11,390%, daya patah 1,726 N, nilai rasa 2,90, nilai tekstur 3,30 dan nilai aroma 1,80. Kata kunci: tepung gadung, pati tapioka, tepung teri, stik DOI : https://doi.org/10.33005/jtp.v13i1.1504
Co-Authors -, Jariyah .,, Sudaryati Abdurrozaq Firdaus Achmad Wahyu Hidayat Alfid Kurnianto, Muhammad ALHADAD, BUJUNA Almira Dinar Dhiny Amalia Rosida Fajriyah Anggraeni, Citra Dwi Wahyu anggreini, riski ayu Anna Abdilla Anugerah Dany Priyanto Ardini, Diza Lailuna Arum, Ardilini Destyaning Atik Mahmudah Aulia Islamiati Yusuf Bahran Taib Basuki S, Enny Enny Briliansyah, Resi Candra Ayu Devi Lukitasari Cita Risma Anggi Kurnia Rani Destiana Adinda Putri Dian, Rahma Dwiki Febrian, Nurdin Dwiyanti, Nabilla Nova Eni Harmayani Eni Harmayani Enny Karti Basuki Erick Estrada, Erick Erwan Adi Saputro Fatoni Achmad Febriana, Ma’faza Rizka Febrianto, Hendra Ferdianza, Ryan Setya Fitriana Hadi Munarko Hadi Munarko Hairunnisa Hairunnisa Hardiani, Esti Haris Danial Hazlina Abdullah Hendra Febrianto Heru Arif Pianto Heru Arif Pianto, Heru Arif Hidayati, Nur Agustin HP., Sudaryati Imanuella, Johanna Indah Nurcahyaningsih, Safitri Indryani Inka Adhuha Nur Fadilah Ismuning Dinar Rahmani, Ismuning Jariyah Jariyah Jariyah Jariyah Jilian, Latni Juhariyah Juhariyah Khairi, Sabi'ah Kindriari Nurma Wahyusi Krisdianti, Regina Indah Kustini Kustini Laras Sitoayu Lestari, Fanni Lilis Karlina Luqman Agung Wicaksono Mawar Afifah Rahma Meditya Dwi Rizkyati Muhammad Alfid Kurnianto Muhammad Nur Muhammad Rosyid Wardianto Mulyani, Ni Made Nanda Oktavia Nasution, Novrihan Leily Nazaruddin, Muchammad Vishal Ningsih, Yuni Nurida Tri Novita NURUL AZIZAH Pamungkas, Atik Mahmudah Aji Pertiwi, Cici Nagita Prabowo, Ulya Sarofa Purwadi MP. Ir Purwanti, Yanik Puspita, Alfina Ayu Puspitasari, Ken Dina Putra, Andre Yusuf Trisna Qotima, Khusnul Qurrotu A'yun Rafhani Rosyidah Rahmadini, Fachma Airisa Rahmawati Rahmawati Ramadhanty, Chairunnisa Safira Ramdan Hidayat Ratna Yulistiani Rezza Natori Rhamadhan, Dinar Cahyaning Riski Ayu Anggraeni Riyawati, Mega Rosida Rosida Rosida, Dedin Finatsiyatul Rosyadi, Akhmad Fikri Rudi Nurismanto Sagala, Salord Sanjaya, Gelant Sanjaya, Made Ananda Putri Anugrah Arika Sanjaya, Yushinta Aristina Sarofa, Ulya Sarofa Serly Safitri Setyandari Ayu Larasati Siswandi Siswandi, Siswandi Siti Mariyah Solisa, Windy Zeanly SP, Bagus Sri Djajati Sri Mukhodim Faridah Hanum Sumengen Sutomo Sutomo, Bebi Tabitha Intana Tandepadang Tawajjuh, Nur Tuty Shohibatuz Zakiyah Ulya Sarofa Ulya Sarofa Ulya Sarofa Uswatul Hasni Vidya Vianita Wulandari Vira Seviani Dewantri Wildan Naufal Esfandiar Yudi Pranoto Yuniningsih Yuniningsih Yunita Satya Pratiwi Yushinta Aristina Sanjaya Yustinus Marsono Yusuf, Aulia Islamiati Zufrie, Zufrie