Article Per Year (5 Year)
p-Index From 2021 - 2026
7.616
P-Index
This Author published in this journals
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
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Transportation Other

Published : 79 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 79 Documents
Search

 4   5   6   7   8 
Physicochemical and Organoleptic Characteristics of Black Noodles with Substitution of Black Soybean Flour and Addition of Glycerol Monostearate Rahmadini, Fachma Airisa; Winarti, Sri; Putra, Andre Yusuf Trisna
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.v9i2.684

Abstract

Black noodle is an innovative food product formulated by incorporating natural pigment-rich ingredients to enhance visual appeal and nutritional value, setting it apart from conventional noodles. This study aimed to evaluate the effects of black soybean flour substitution and glycerol monostearate (GMS) addition on the physicochemical and organoleptic properties of black noodles, and to determine the optimal formulation. A Completely Randomized Design (CRD) with a factorial pattern was employed, consisting of two factors: black soybean flour substitution (10%, 20%, and 30%) and GMS concentration (1%, 2%, and 3%), with three replications. Data were analyzed using Analysis of Variance (ANOVA), and significant differences were further examined using Duncan’s Multiple Range Test (DMRT) at a 5% significance level. The results indicated that both factors significantly influenced moisture content, protein content, antioxidant activity, elasticity, tensile strength, and sensory attributes. The best mixture was found by using 20% black soybean flour and adding 3% GMS, resulting in a moisture content of 57.23%, protein content of 15.97%, antioxidant activity (IC??) of 312.66 ppm, elasticity of 23.67%, and tensile strength of 0.63 N. Organoleptic evaluations showed favorable responses with scores of 4.28 for color (like), 3.72 for aroma (neutral to like), 3.2 for taste (neutral), and 3.96 for texture (neutral to like). Contribution to Sustainable Development Goals (SDGs): SDG 2 – Zero HungerSDG 3 – Good Health and Well-beingSDG 9 – Industry, Innovation, and InfrastructureSDG 12 – Responsible Consumption and Production
Development Probiotic Drink of Siwalan Sap Ready to Drink Using Lactobacillus acidophilus FNCC0051, Lactobacillus plantarum FNCC0027, and Bifidobacterium breve BRL131 Anggraeni, Citra Dwi Wahyu; Sri Winarti; Luqman Agung Wicaksono
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.v9i2.685

Abstract

Siwalan sap is highly perishable due to its elevated sugar content, which promotes spontaneous fermentation shortly after collection. Converting siwalan sap into a probiotic beverage offers a promising alternative for extending shelf life and diversifying its utilization. This study aimed to see how different fermentation times and amounts of starter affect the physical and taste qualities of probiotic siwalan sap and to find the best combination of these factors. A factorial completely randomized design (CRD) was applied, comprising two factors: starter concentration (3%, 6%, and 9%) and fermentation time (16, 20, and 24 hours), with three replications. Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level, followed by Duncan’s Multiple Range Test (DMRT) for significant results. Both factors significantly influenced total lactic acid bacteria (LAB), total titratable acidity, pH, reducing sugar content, total soluble solids, and organoleptic attributes (taste, aroma, and color). The best formulation was achieved with a 3% starter concentration and 20 hours of fermentation, yielding an LAB count of 8.751 log CFU/mL, pH of 4.07, a titratable acidity of 0.750%, a reducing sugar of 1.39 mg/100 mL, and total soluble solids of 17.167°Brix. Sensory evaluation indicated moderate acceptance with scores of 3.2 (taste), 3.35 (aroma), and 3.6 (color) on a 5-point hedonic scale. Contribution to Sustainable Development Goals (SDGs): SDG 3 – Good Health and Well-beingSDG 9 – Industry, Innovation, and InfrastructureSDG 12 – Responsible Consumption and ProductionSDG 13 – Climate Action:
Upaya Meningkatkan Kemampuan Mengingat Anak Usia 4-5 Tahun Di TK Asyiyah Bustanul Athfal Menggunakan Media Puzzle Inka Adhuha Nur Fadilah; Lilis Karlina; Sri Winarti; Uswatul Hasni; Fitriana
Childhood Education : Jurnal Pendidikan Anak Usia Dini Vol. 6 No. 1 (2025): Januari
Publisher : Program Studi Pendidikan Islam Anak Usia Dini Fakultas Tarbiyah Institut Agama Islam (IAI) Al-Qodiri Jember, Jawa Timur Indonesia bekerjasama dengan Kopertais Wilayah 4 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53515/cej.v6i1.6422

Abstract

Anak usia dini atau yang disebut dengan golde age merupakan masa pertumbuhan dan perkembangan yang sangat pesat. Usia anak usia dini dimulai dari 0-6 tahun, pada usia ini anak sangat perlu untuk diberi ransangan stimulasi yang baik. Penelitian ini dilatarbelakangi oleh masalah yang ada dilapangan yaitu rendahnya tingkat kemampuan mengingat anak. Metode penelitian yang digunakan adalah penelitian tindakan kelas dengn subjek 12 orang anak. Belajar melalui bermain merupakan cara yang efektif dan mudah diterima oleh anak. Bermain puzzle huruf dan angka merupakan salah satu cara yang dapat membantu meningkatkan kemampuan mengingat anak. Tujuan dari penelitian ini adalah untuk melihat pengaruh dari permainan puzzle huruf dan angka untuk dapat membantu meningkatkan kemampuan mengingat anak. Pengumpulan data diambil dengan menggunakan teknik observasi dan dokumentasi. Hasil peneilitian menunjukkan adanya peningkatan terhadap kemampuan mengingat setelah diberi media puzzle. Pada hasil penelitian siklus I pada kategori (BB) tidak ada (MB) terdapat 7anak, (BSH) terdapat 4 anak, (BSB) terdapat 1 anak. Pada hasil penelitian siklus II pada ketegori (BB) tidak ada, (MB) terdapat 2 anak, (BSH) terdapat 8 anak, (BSB) terdapat 2 anak. Dari perbandingan hasil siklus I dan II dapat disimpulkan bahwa media puzzle dapat meningkatkan kemampuan mengingat anak pada kelompok cery di TK Asyiyah Bustanul Athfal.
Karakteristik Snackbar dari Tepung Pisang Kepok Kuning dan Kacang Merah dengan Penambahan VCO Sri Winarti; Riski Ayu Anggraeni; Mawar Afifah Rahma
Journal of Food and Agricultural Technology Vol. 2 No. 1 (2024)
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v2i1.4339

Abstract

Snackbar merupakan makanan ringan berbentuk batang dan padat yang berasal dari campuran berbagai bahan kering seperti sereal, kacang-kacangan dan buah kering yang digabungkan menjadi satu dengan bahan pengikat. Bahan pengikat yang biasa digunakan antara lain madu, coklat, caramel. Telah dilakukan penelitian pembuatan snackbar dari tepung pisang kepok kuning dan kacang merah dengan penambahan VCO (Virgin Coconut Oil). Penelitian ini bertujuan untuk mengetahui pengaruh proporsi tepung pisang kepok kuning dan tepung kacang merah serta konsentrasi VCO terhadap karakteristik fisikokimia dan sensoris snackbar yang dihasilkan. Penelitian menggunakan Rancangan Acak Lengkap dengan dua faktor dan dua kali ulangan, faktor I adalah proporsi tepung pisang kepok : tepung kacang merah (90:10, 80:20, dan 70:30) dan faktor II adalah konsentrasi VCO 10%, 20% dan 30%. Data hasil penelitian dianalisis menggunakan ANOVA, apabila terdapat perbedaan yang nyata maka dilakukan uji lanjut DMRT pada taraf 5%. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah proporsi tepung pisang kepok kuning:tepung kacang merah 70:30 dan konsentrasi VCO 30% yang menghasilkan snackbar dengan karakteristik: kadar air 17,48%, lemak 39,04%, protein 15,05%, karbohidrat 28,62%; pati resisten 8,35% dan total kalori 526,08 kkal/100g.
Characteristics of Synbiotic Drink from Jicama (Pachyrhizus erosus L.) Tubers and Sunflower (Helianthus annuus L.) Seeds Extract Winarti, Sri; Jariyah; Yusuf, Aulia Islamiati; Arum, Ardilini Destyaning
International Journal of Eco-Innovation in Science and Engineering (IJEISE) Vol. 6 No. 2 (2025): IJEISE
Publisher : UPN Veteran Jatim

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

Abstract

Synbiotic drinks are fermented beverages composed of ingredients that encompass prebiotics and probiotic bacteria. A study was conducted to develop a synbiotic drink using Jicama tubers extract and sunflower seeds extract along with the probiotic bacteria including Lactobacillus casei FNCC-0090, Lactobacillus acidophilus FNCC-0051, Bifidobacterium breve BRL-131, and Bifidobacterium bifidum BRL-130. The objective of this research was to assess the impact of varying proportions of Jicama tubers extract (Jc) and Sunflower seeds extract (Sf), as well as fermentation duration on the characteristics of synbiotic drinks. The experimental design employed a factorial completely randomized design with two factors: the proportions of Jicama and sunflower seed extract (75:25, 50:50, and 25:75) and fermentation time (8, 12, 16, and 20 h). Data from the study were analyzed using ANOVA (P<0.05), and significant differences between treatments were assessed by DMRT. The optimal treatment was determined at the 50:50 proportion of Jicama and sunflower seed extract, with an 20 h fermentation time, yielding a synbiotic drink characterized by total LAB of 11.34 log CFU/mL, total lactic acid of 1.29%, N-amino of 4.67 %, antioxidant activity of 33.5%, viscosity of 37.08 cP, inulin content of 1.03%, and vitamin E content of 0.58%.
ASUHAN KEBIDANAN BERKELANJUTAN DARI KEHAMILAN HINGGA KELUARGA BERENCANA DI PRAKTIK MANDIRI BIDAN: LAPORAN KASUS: CONTINUITY OF MIDWIFERY CARE FROM PREGNANCY TO FAMILY PLANNING IN INDEPENDENT MIDWIFERY PRACTICE: A CASE REPORT Winarti, Sri; Purwanti, Yanik
WELL BEING Vol 10 No 2 (2025): Well Being
Publisher : LPPM STIKes Bahrul Ulum Jombang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51898/wb.v10i2.364

Abstract

Continuity of Care (COC) is an integrated service approach aimed at improving maternal and infant health from pregnancy through family planning. This case study aims to describe the implementation of COC for Mrs. D at PMB Sri Winarti. The method used was qualitative with a comprehensive case study approach, covering third trimester pregnancy care, childbirth, newborn care, postpartum care, and contraception. The results showed that all stages of care took place physiologically without complications. Antenatal examination showed a hemoglobin level of 12 g/dl, reflecting good nutritional status. The mother experienced mild edema in the lower extremities, but normal blood pressure and a negative urine reduction test, thus not indicating preeclampsia. The delivery process was spontaneous and safe, the baby was born healthy and Early Initiation of Breastfeeding was carried out. During the postpartum period, minor complaints were overcome through self-care education and breathing relaxation. At the end of the postpartum period, the mother chose a three-monthly injectable contraceptive that is safe for breastfeeding mothers. It was concluded that the implementation of Continuity of Care was running optimally and had a positive impact on the well-being of the mother and baby and the quality of midwifery services.
PENGARUH DONGENG DIGITAL TERHADAP PERKEMBANGAN BAHASA RESEPTIF ANAK USIA 5-6 TAHUN DI TK AISYIYAH BUSTANUL ATHFAL TEMBESI Winarti, Sri; Indryani; Akhmad Fikri Rosyadi
Pendas : Jurnal Ilmiah Pendidikan Dasar Vol. 11 No. 02 (2026): Volume 11 Nomor 02, Juni 2026 Published
Publisher : Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Pasundan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/jp.v11i02.47360

Abstract

This study was motivated by the low receptive language ability of children aged 5–6 years at TK Aisyiyah Bustanul Athfal Tembesi. The method used was quantitative research with a quasi-experimental design employing a non- equivalent control group pretest-posttest design. The sample consisted of two groups, namely the experimental group and the control group. Data collection was carried out through observation. The results showed a significant improvement in the receptive language ability of children in the experimental group after being given treatment in the form of digital storytelling, with the average score increasing from 13.66 to 27.71, while the control group showed only a slight increase from 12.88 to 13.77. The results of hypothesis testing using a t-test showed a significance value of 0.000 < 0.05, indicating that there is a significant effect of digital storytelling on the development of receptive language in children aged 5–6 years.
Gambaran Epidemiologi Kejadian Kanker Servik di Rumah Sakit Umum Daerah Provinsi Nusa Tenggara Barat Khairi, Sabi'ah; Tawajjuh, Nur; Winarti, Sri; Mulyani, Ni Made
Journal Center of Research Publication in Midwifery and Nursing Vol 4 No 1 (2020): Journal Center of Research Publication in Midwifery and Nursing
Publisher : STIKES Bina Usada Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36474/caring.v4i1.159

Abstract

Kanker servik merupakan salah satu jenis penyakit tidak menular pada wanita yang menjadi fokus penanganan serta prevalensi kejadian yang semakin meningkat. Banyak faktor resiko yang dapat menyebabkan terjadinya kanker servik pada wanita terutama gaya hidup. Penelitian ini bertujuan untuk mengetahui gambaran epidemiologi penyakit kanker servik di Rumah Sakit Umum Daerah Provinsi Nusa Tenggara Barat. Desain penelitian ini menggunakan retrospective, yaitu dengan menggunakan data sekunder responden yang mengalami kanker servik di RSUD Provinsi NTB pada tahun 2017-2018. Total sampling digunakan dalam pemilihan sampel dengan total responden sebanyak 94 responden. Analisis data menggunakan presentase dari faktor resiko terjadinya kanker servik pada responden. Hasil penelitian menunjukkan bahwa 3 karakteristik yang menjadi resiko terjadinya kanker servik yaitu paritas multipara (78%), tingkat menengah dan dasar (31%) dan status tidak bekerja (53%). Sedangkan dari faktor resiko lain yang mempengaruhi terjadinya kanker servik terlihat dari usia menikah dini (62%) dan riwayat keputihan (99%). Hasil penelitian ini diharapkan dapat menjadi informasi bagi masyarakat untuk dapat mencegah terjadinya kanker servik pada wanita dengan meningkatkan kebersihan diri terutama daerah kewanitaan agar tidak mudah terkena infeksi pada traktus gentialis dan menjaga gizi seimbang
Analisis Kualitas Gizi MP-ASI Instan Berbasis Gembili dengan Fortifikasi Tepung Daun Kelor, Ikan Teri dan Telur Puyuh: Nutritional Quality of Gembili-Based Instant Complementary Food Fortified with Moringa Flour, Anchovy, and Quail Egg Destiana Adinda Putri; Sri Winarti; Anna Abdilla; Aulia Islamiati Yusuf; Muhammad Rosyid Wardianto; Candra Ayu Devi Lukitasari
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5926

Abstract

Stunting remains a chronic nutritional problem in Indonesia, highlighting the need to develop complementary foods (MP-ASI) based on local food resources. Gembili tubers are a potential source of carbohydrates and inulin, moringa leaves are rich in vitamins and minerals, and quail eggs provide a high-quality source of animal protein. This study aimed to develop and evaluate instant MP-ASI powder formulated from gembili flour enriched with moringa leaf flour and quail eggs, processed using the foam mat drying method. A factorial Completely Randomized Design was applied with two factors: moringa flour proportions (15%, 20%, 25%) and quail egg proportions (75%, 80%, 85%). Results showed significant effects (p≤0.05) and interactions between factors on moisture and carbohydrate levels. Moisture ranged from 2.18–6.56%, with the highest found in the 25% moringa and 85% quail egg combination. Protein content increased with both ingredients, and all formulations met national MP-ASI standards. Ash content decreased as moisture increased. Quail eggs significantly affected fat content, whereas moringa flour did not. Carbohydrates ranged from 59.72–71.92% and decreased as non-carbohydrate components increased. These findings suggest that this formulation has strong potential as a locally sourced complementary food to support stunting prevention.
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&#039;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