Article Per Year (5 Year)
p-Index From 2020 - 2025
0.92
P-Index
This Author published in this journals
All Journal Jurnal Gizi dan Pangan Jurnal Kesehatan Masyarakat Elkawnie JURNAL PENGABDIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (JP3L) Jurnal Pengabdian Mahakarya Masyarakat Indonesia
Santi Noviasari
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor Email: santi.zaza@yahoo.com
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Engineering Health Professions Industrial & Manufacturing Engineering Public Health Social Sciences

Published : 7 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 7 Documents
Search

 1 
Analogue Rice as The Vehicle of Public Nutrition Diversity Noviasari, Santi; Widara, Suba Santika; Budijanto, Slamet
KEMAS: Jurnal Kesehatan Masyarakat Vol 13, No 1 (2017)
Publisher : Department of Public Health, Faculty of Sport Science, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/kemas.v13i1.8284

Abstract

Analogue rice is artificial rice product made from non-rice raw material by extrusion technique, which can be the vehicle of public nutrition diversity. The objectives of this research were to formulate and characterize analogue rice made from of sorghum, mocaf and other additional material. The method of analogue rice production is by twin screw extruder hot extrusion done in 2013. The research steps were the formulation of analogue rice, sensory evaluation to choose the best formula, and physico-chemical characterization of the best formula. The best two samples that were chosen are analogue rice made from 30% sorghum flour, 15% cornstarch, and 15% arenga starch  (analogue rice B) and analogue rice made from 30% mocaf and 30% cornstarch (analogue rice F). Analogue rice B has 21.72% of amylose  (medium) with 4% of dietary fiber  while analogue rice F has low amylose which is 14.49%, make it more sticky, with 4.21% of dietary fiber.
Combination of Physical Methods and Active Charcoal in Reducing Calcium Oxalate Levels in Kimpul Taro Flour (Xanthosoma sagittifolium) Noviasari, Santi; Zaidiyah, Zaidiyah; Lubis, Yanti Meldasari
Elkawnie: Journal of Islamic Science and Technology Vol 10, No 2 (2024)
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/ekw.v10i2.17701

Abstract

Abstract: Kimpul Taro tuber is a source of carbohydrates that is widely grown in Indonesia but contains anti-nutritional compounds, namely calcium oxalate. Calcium oxalate can cause itching, irritation, and burning sensation in the mouth, skin, and digestive tract. This study was conducted to determine the effect of the combination of physical methods and activated charcoal on the reduction of calcium oxalate levels in Kimpul taro flour from Aceh Province, Indonesia. The physical method of boiling and steaming with and without the addition of 6% activated charcoal was used in this study. The parameters observed in this study were calcium oxalate content, water content, ash content, crude fiber content, water absorption, and total starch. The results showed that physical treatment can reduce levels of calcium oxalate in Kimpul taro flour. The lowest levels of calcium oxalate were obtained in the boiling method, with calcium oxalate levels of 25.82 mg/100 g. Low oxalate Kimpul taro flour can be used as a local food raw material for food diversification and to reduce the use of wheat flour.Abstrak: Talas Kimpul merupakan sumber karbohidrat yang banyak dibudidayakan di Indonesia, namun mengandung komponen anti nutrisi yang disebut kalsium oksalat. Kalsium oksalat dapat menyebabkan gatal, iritasi, sensasi terbakar pada mulut, kulit, dan saluran pencernaan. Penelitian ini bertujuan untuk menentukan pengaruh kombinasi metode fisik dan arang aktif terhadap penurunan kadar kalsium oksalat pada talas Kimpul di Provinsi Aceh, Indonesia. Metode fisik yang digunakan pada penelitian ini adalah perebusan dan pengukusan dengan dan tanpa penambahan 6% arang aktif. Parameter yang diamati adalah kadar kalsium oksalat, kadar air, kadar abu, kadar serat kasar, daya serap air, dan total pati. Hasil penelitian menunjukkan bahwa perlakuan fisik dapat menurunkan kadar kalsium oksalat pada talas Kimpul. Kadar kalsium oksalat terendah diperoleh pada perlakuan metode perebusan yaitu 25,82 mg/100 g. Tepung talas kimpul rendah oksalat dapat dimanfaatkan sebagai bahan baku pangan lokal untuk diversifikasi pangan dan mengurangi penggunaan tepung terigu.
Implementasi Alat Sangrai Kelapa Pengaduk Otomatis untuk Meningkatkan Kuantitas dan Kualitas U-Neulheu Safriani, Novi; Moulana, Ryan; Wardiah, Wardiah; Nilda, Cut; Noviasari, Santi
JURNAL PENGABDIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (JP3L) Vol 1 No 2 (2024): JURNAL PENGABDIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (JP3L): Volume 1 Nomor 2,
Publisher : LEMBAGA KAJIAN PEMBANGUNAN PERTANIAN DAN LINGKUNGAN (LKPPL)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62671/jp3l.v1i2.25

Abstract

Roasted coconut (U-Neulheu) is one of the typical spices of Acehnese cuisine. U-Neulheu products are mainly produced by home industries in Aceh, one of which is the U-Neulheu Ruwaida micro business, which is a partner in this community service activity. The production process of U-Neulheu is generally carried out traditionally using makeshift equipment, and the roasting process is done manually using a regular frying pan. This results in suboptimal quantity and quality of U-Neulheu products. The purpose of this service activity was to implement Appropriate Technology in the form of an automatic stirrer coconut roaster to improve the quantity and quality of U-Neulheu products produced by partners, thus increasing their income. This community service activity was conducted through counseling, technology application, and technical guidance. Counseling was done by providing an understanding of the technology to be used. Technology application was carried out by implementing the automatic stirrer coconut roaster for U-Neulheu production. Technical guidance was provided by imparting knowledge on how to use and maintain the applied technology. The implementation of Appropriate Technology is very beneficial for partners as it can increase the quantity and quality of U-Neulheu produced by them. This can be seen in the improved quality of the products, especially in terms of the brighter color of the U-Neulheu produced. Meanwhile, the increase in quantity can be measured by the increased number of products produced.
SOSIALISASI SISTEM JAMINAN HALAL PADA UMKM PLIEK-U DAPOER QAISARA Noviasari, Santi; Muzaifa, Murna; Rasdiansyah, Rasdiansyah; Muhardina, Virna
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 2, No 2 (2024): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v2i2.42228

Abstract

Keberadaan Usaha Mikro Kecil dan Menengah (UMKM) yang tersertifikasi halal sangatlah berpengaruh terhadap konsumen halal yang mayoritasnya muslim. Kewajiban produk yang bersertifikasi halal telah dicantumkan oleh pemerintah dalam Undang Undang Nomor 33 Tahun 2014 tentang Jaminan Produk Halal. Pelaksanaan kegiatan Pengabdian Sistem Jaminan Halal ini meliputi rangkaian kegiatan seperti wawancara, presentasi, dan diskusi yang terkait dengan proses sertifikasi halal. Kegiatan ini bertujuan untuk memberikan pemahaman terkait pentingnya sistem jaminan halal dan informasi mengenai tata cara pengurusan dokumen sertifikasi halal. Adapun kegiatan Pengabdian Sistem Jaminan Halal kepada UMKM Pliek-U Dapoer Qaisara berjalan dengan baik. Kegiatan ini memberikan pengetahuan mengenai pentingnya penerapan Sistem Jaminan Halal dalam pengembangan usaha produk Pliek-U Dapoer Qaisara. Tim pengabdi telah memberikan solusi kepada pihak UMKM untuk melakukan sertifikasi halal melalui Self Declare, karena produk Pliek-u juga diketahui tidak memiliki aktivitas yang sangat kritis dalam proses produksi nya yang mengakibatkan ketidakhalalan produk tersebut.
UPAYA PENINGKATAN KUANTITAS DAN KUALITAS VIRGIN COCONUT OIL MELALUI PENERAPAN TEKNOLOGI TEPAT GUNA Safriani, Novi; Moulana, Ryan; Wardiah, Wardiah; Noviasari, Santi; Annisa, Yulia
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 1, No 2 (2023): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v1i2.34629

Abstract

AbstrakBanyak industri rumah tangga di Aceh bermunculan yang bergerak dibidang produksi Virgin Coconut Oil (VCO), salah satunya usaha mikro RD manufacturing yang menjadi mitra pada kegiatan pengabdian ini. Kegiatan pengabdian ini bertujuan untuk meningkatkan kuantitas dan kualitas produk VCO yang dihasilkan oleh mitra melalui penerapan Teknologi Tepat Guna sehingga dapat meningkatkan tingkat pendapatan dan taraf hidup mitra. Metode yang digunakan dalam kegiatan pengabdian ini terdiri dari (i) metode desiminasi untuk memperkenalkan Teknologi Tepat Guna yang dapat meningkatkan kuantitas dan kualitas produk VCO yang dihasilkan oleh mitra, yaitu alat pencacah daging kelapa dan alat pengepres daging kelapa untuk produksi VCO mitra, dan (ii) metode demonstrasi penggunaan peralatan yang diserahkan kepada mitra. Kegiatan pengabdian ini sangat bermanfaat bagi mitra. Penggunaan alat pencacah daging kelapa dan alat pengepres daging kelapat pada proses produksi VCO yang dilakukan oleh mitra membuat proses produksi VCO menjadi lebih efektif dan efisien baik dari segi waktu maupun biaya. Selain itu, kuantitas dan kualitas produk VCO yang dihasilkan juga meningkat. Produk VCO yang dihasilkan mitra tersebut dapat dimanfaatkan oleh masyarakat.AbstractMany home industries in Aceh have emerged in the field of Virgin Coconut Oil (VCO) production, one of which is the RD manufacturing micro business which is a partner in this community service activity. This service activity aims to improve the quantity and quality of VCO produced by the partner through the application of Appropriate Technology, thereby increasing the income and standard of living of the partner. The methods used in this community service activity consist of (i) dissemination method to introduce Appropriate Technology that can enhance the quantity and quality of VCO produced by the partner, namely coconut shredder and coconut pressing tools for the partner's VCO production, and (ii) demonstration method of equipment usage provided to the partners. This community service activity is very beneficial for the partner. The use of coconut shredder and coconut pressing tools in the VCO production process carried out by the partners makes the VCO production process more effective and efficient in terms of both time and cost. Additionally, the quantity and quality of the VCO produced also improve. The VCO produced by the partner can be utilized by the community.
Penguatan Usaha UMKM Baby Crab di Kota Banda Aceh Melalui Edukasi Sistem Jaminan Halal Hasni, Dian; Lubis, Yanti Meldasari; Noviasari, Santi; Novita, Melly; El Husna, Nida
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 1, No 1 (2023): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v1i1.31084

Abstract

Halal food is food that does not contain elements or ingredients that are haram or prohibited for consumption by Muslims, both regarding food raw materials, food additives, others auxiliary materials and whose management is carried out in accordance with the provisions of Islamic religious law. In Indonesia, processed food is required to have a halal label. This regulation is regulated as a form of protection for Indonesian citizens, in accordance with the implementation of Article 29 paragraph 2 of UUD 1945. Regulation of halal labels on processed food is carried out based on UU No. 33 of 2014. Furthermore, to guarantee the traceability of halal labels on processed food is regulated by halal certification system. This certification is an acknowledgment of the halalness of a product issued by the Halal Product Assurance Organizing Body (BPJPH). Unfortunately, this certification system is still not widely known by food producers, especially MSMEs, which has an impact on limiting sales of their products and reducing its potential markets. This service activities aim to provide an understanding of the importance of halal guarantee certification for BABY CRAB SMEs in Aceh City. This activities consists of several stages, started from interview, kitchen visit, material presentation and discussions related to assistance in preparing administrative requirements. The partners of this service activity stated that this socialization fostered a strong desire for partners to take care of the halal guarantee certification of their products as soon as possible. From the visiting and discussion, it can be recommended that our partner is ready and able to provide all admnistrative requirements to apply halal certification
BERAS ANALOG SEBAGAI PANGAN FUNGSIONAL DENGAN INDEKS GLIKEMIK RENDAH Noviasari, Santi; Kusnandar, Feri; Setiyono, Agus; Budijanto, Slamet
Jurnal Gizi dan Pangan Vol. 10 No. 3 (2015)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (504.488 KB) | DOI: 10.25182/jgp.2015.10.3.%p

Abstract

ABSTRACTThe objective of this research was to produce rice analogue as functional food with low glycemic index. The rice was made from white corn and sorghum with additional soybean flour. The physicochemical properties of rice analogue being analysed were resistant starch content, total phenolic content, dietary fiber, color (L*, +a, +b values) and whiteness (oHue). Rice analogue was potentially used as functional food indicated by high level of resistant starch 2.59%-3.31%, total phenolic content 0.18-0.25 mg GAE/g sample and dietary fiber 5.35%-6.14%. Rice analogue from white corn with and without soybean flour was further tested for glycemic index. Rice analogue from white corn has 69 GI value, while rice analogue from white corn with 10% soybean flour addition has 50 GI value.Keywords: functional food, glycemic index, rice analogueABSTRAKTujuan penelitian ini adalah untuk mendapatkan beras analog yang berpotensi sebagai pangan fungsional dan bernilai indeks glikemik rendah. Beras analog dibuat dari bahan baku jagung putih dan sorgum dengan penambahan tepung kedelai. Sifat fisiko kimia beras analog yang dianalisis adalah pati resisten, total fenol, serat pangan, warna (nilai L*, +a, +b) dan derajat putih (oHue). Beras analog berpotensi sebagai pangan fungsional, yang ditunjukkan dengan tingginya kadar pati resisten yaitu sebanyak 2,59%-3,31%, total fenol sekitar 0,18-0,25 mg GAE/g sampel dan serat pangan antara 5,35%-6,14%. Beras analog berbahan baku jagung putih dengan dan tanpa penambahan kedelai dipilih untuk uji indeks glikemik. Beras analog dari jagung putih memiliki nilai IG 69 sedangkan beras analog dari jagung putih dengan penambahan tepung kedelai 10% memiliki nilai IG 50.Kata kunci: beras analog, indeks glikemik, pangan fungsional
Co-Authors Agus Setiyono Dian Hasni, Dian El Husna, Nida Feri Kusnandar Melly Novita Murna Muzaifa Nilda, Cut Novi Safriani Rasdiansyah Rasdiansyah Ryan Moulana Slamet Budijanto Virna Muhardina, Virna Wardiah Wardiah Widara, Suba Santika Yanti Meldasari Lubis Yulia Annisa Zaidiyah Zaidiyah