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All Journal Agrointek Proceeding Seminar LPPM UMP Tahun 2014 agriTECH Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Gizi dan Pangan Soedirman (JGPS) Jurnal Onoma: Pendidikan, Bahasa, dan Sastra Agroteknika Matan: Journal of Islam and Muslim Society JURNAL GIZI DAN KESEHATAN Jurnal Ilmiah Gizi Kesehatan (JIGK) AgriHealth: Journal of Agri-food, Nutrition and Public Health LingPoet: Journal of Linguistics and Literary Research Jurnal Pangan Kesehatan dan Gizi (JAKAGI) PEKAT : Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Bisnis dan Akuntansi Soedirman Neraca Manajemen, Akuntansi, dan Ekonomi Jurnal Keguruan dan Ilmu Pendidikan (JKIP) Vitamin: Jurnal Ilmu Kesehatan Umum Jurnal Ilmu Kesehatan
Indah Nuraeni
Jurusan Ilmu Gizi, Fakultas Ilmu-Ilmu Kesehatan, Universitas Jenderal Soedirman
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Men’s and Women’s Language Features in Taylor Swift’s Interview with Jimmy Fallon Vindy Melliany Puspa; Nuraeni, Indah; Almsari, Fuji
LingPoet: Journal of Linguistics and Literary Research Vol. 6 No. 3 (2025): LingPoet: Journal of Linguistics and Literary Research
Publisher : Talenta Publisher

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Abstract

This study aims to analyze men’s and women’s language features and their functions found in The Tonight Show Starring Jimmy Fallon's episode with Taylor Swift. A qualitative method with a sociolinguistics approach were applied to analyze the data, and to collect the data, the researcher uses the documentation technique. The researcher also utilized Lakoff’s theory of women’s language (2004), Coates’ theory of men’s language (2015), and Jakobson’s theory of language functions (2013) to answer the research problems. The result of this study highlights three main findings. First, there are 80 Jimmy Fallon’s utterances included in men’s language features. It consists of minimal response (38.75%), compliment (28.75%), interruption (17.50%), and command and directive (15%). Second, there are 271 Taylor Swift’s expressions included in women's language features, namely lexical hedge and filler (59.41%), intensifier (16.24%), emphatic stress (13.65%), empty adjective (4.43%), hypercorrect grammar (2.58%), rising intonation on declarative (1.48%), super-polite form (1.11%), question tag (0.74%) and avoidance of strong swear word (0.37%). Third, men’s and women’s language features found in the data serve several functions, namely expressive (72.63%), phatic (10.06%), referential (7.26%), metalinguistic (5.31%), and directive (4.75%). Accordingly, it can be concluded that not all men’s and women’s language feature as well as their language functions found in this study. There is no use of swear, taboo language, and precise color term. There are also no utterances that have a phatic function.
Healthy Brownies Formulation with Durian Seed Flour Substitution and Dragon Fruit Peel as a Nutritious Food Alternative for School-Age Children Azizah, Faulina Luthfi; Nuraeni, Indah; Ramadhan, Gumintang Ratna; Wijayanti, Nur
Jurnal Ilmu Kesehatan (JIKSAN) Vol. 1 No. 2 (2025): Jurnal Ilmu Kesehatan
Publisher : Universitas An Nasher - Cirebon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.65099/t5698105

Abstract

Background: Durian seeds are a potential food ingredient to substitute wheat flour due to their nearly equivalent carbohydrate content, which is 72.73%. Additionally, dragon fruit peel contains a high fiber content of 47.7% and a significant amount of phenolic antioxidants, amounting to 39.7±5.39 mg GAE/100 g. School age is a critical period for children's optimal growth and development, which must be supported by adequate nutritional intake. One effort to support this is by modifying snacks, such as brownies, using durian seed flour substitution and the addition of dragon fruit peel to enhance their nutritional quality. Purpose: This study aims to investigate the effect of durian seed flour substitution and the addition of dragon fruit peel on the organoleptic quality and nutritional content of brownies, and to determine the best formulation suitable for school-age children. Method: This research employed an experimental method using a Randomized Block Design (RBD). The treatments included the addition of 30 g of dragon fruit peel pulp and substitution of durian seed flour at 15%, 30%, and 45%. Organoleptic tests were conducted using the Friedman test followed by Duncan’s Multiple Range Test. The best formula was determined through the Effectiveness Index test and was further analyzed for its nutritional content, including protein, carbohydrates, fat, crude fiber, and phenolics. Result: The hedonic organoleptic test results showed that all treatments—D1N (15% durian seed flour: 85% wheat flour + 30 g dragon fruit peel), D2N (30%:70% + 30 g), and D3N (45%:55% + 30 g)—had significant differences in aroma and texture quality. The best formula was found in D1N treatment, which used 15% durian seed flour and 30 g of red dragon fruit peel pulp. This formulation contained 24.90% fat, 1.80% protein, 46.97% carbohydrates, 3.241% crude fiber, and 1,340 mg of phenolic conten
A Genre Analysis of English Supplementary Workbook for Seventh Grade Nuraeni, Indah; Hidayat, Didin Nuruddin; Husna, Nida; Ersyad, Zakila Mardatila; Dinnisa Haura Zhafira Hidayat
Jurnal Onoma: Pendidikan, Bahasa, dan Sastra Vol. 11 No. 2 (2025)
Publisher : Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/onoma.v11i2.5155

Abstract

This study investigates the alignment of a 7th-grade English workbook with the Merdeka curriculum syllabus, focusing on the representation of genre-based text components. Employing content analysis, the research examines the workbook's material against the syllabus requirements and genre analysis theory. The instruments used include the 7th-grade workbook, the Merdeka curriculum syllabus, and genre analysis frameworks. The findings reveal significant gaps in the workbook's content, particularly regarding the text structure of conversational and procedural texts, the minimal presence of language features, and the absence of explicit social functions. These shortcomings indicate that the workbook, in its current state, requires substantial improvement to effectively support English language learning in accordance with the Merdeka curriculum. The analysis concludes that the workbook only covers 40% of the competencies outlined in the syllabus. To ensure its suitability for classroom use, teachers need to develop supplementary materials that address the identified gaps and align with the curriculum's objectives.
Peningkatan Pengetahuan dan Keterampilan Masyarakat dalam Pembuatan Yoghurt Kecambah Kacang Tanah Plus Akar Alang-Alang Sebagai Pangan Fungsional Winarsi, Hery; Ramadhan, Gumintang Ratna; Nuraeni, Indah
PEKAT: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 2 (2025): Oktober
Publisher : Puslitbang Sinergis Asa Professional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37148/pekat.v4i2.117

Abstract

Kegiatan Pengabdian kepada Masyarakat ini bertujuan untuk meningkatkan pengetahuan dan ketrampilan masyarakat terkait pemanfaatan kecambah kacang tanah dan akar alang-alang sebagai bahan baku Yoghurt fungsional. Kegiatan diikuti oleh 15 peserta yang terdiri atas ibu rumah tangga, kader PKK, dan pelaku UMKM Yoghurt Subarkah di Desa Rempoah, Kecamatan Baturraden, Kabupaten Banyumas, Jawa Tengah. Metode kegiatan meliputi penyuluhan mengenai konsep pangan fungsional, manfaat gizi kecambah kacang tanah dan akar alang-alang, serta pelatihan pembuatan Yoghurt berbasis kacang tanah plus alang-alang. Evaluasi dilakukan melalui pretest dan posttest untuk mengukur peningkatan pengetahuan serta ketrampilan peserta. Hasil pretest menunjukkan bahwa 70% peserta memahami manfaat bahan yang digunakan sebagai pangan fungsional. Setelah intervensi, hasil posttest menunjukkan peningkatan signifika yaitu 95% peserta telah memahami konsep pangan fungsional dan mampu menguasai ketrampilan dasar pembuatan Yoghurt berbasis kecambah kacang tanah plus akar alang-alang. Dengan demikian, kegiatan ini berhasil meningkatkan kapasitas pengetahuan dan ketrampilan peserta, sekaligus membuka peluang usaha pengembangan produk pangan fungsional berbasis bahan lokal.
The Evaluation of Physicochemical and Sensory Properties of Sehati Yogurt Drink Flavors with a Combination of Spice Extract Latifasari, Nurul; Naufalin, Rifda; Supriyanti, Retno; Nuraeni, Indah; Hartono, Eko Fauzi
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 4, No 1 (2023): April
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v4i1.70515

Abstract

Yogurt is a popular functional drink that can be flavored and enhanced with a variety of spice extracts. Variants of flavors with a combination of spice extracts increase their uniqueness and practical value because of their bioactive components. However, it is necessary to study the physicochemical characteristics and sensory acceptance after adding the flavor variants of the spice extract combinations produced. This study aimed to determine the physicochemical and sensory attributes of the small and medium enterprise of Sehati yogurt drink, which added the flavor combination of ginger, lemongrass and galangal spice extracts in the kunir asem, wedang uwuh and wedang telang flavor variants. The variations were 5% v/v kunir asem, 5% v/v wedang uwuh and wedang telang 5% v/v and 0% for the control used a completely randomized design (CRD) with five replications. Based on the results, the Sehati yogurt drink with 5% kunir asem flavor variant had the highest viscosity, fat content and carbohydrates with 53.4 cP; 3.15%; and 14.61% respectively. The wedang uwuh flavor variant had the most elevated moisture and ash content with 0.3% and 81.27% respectively while the wedang telang flavor variant had the highest protein content value of 1.74%. Moreover, the highest score in terms of taste (sour), aroma, color, thickness and level of preference (sensory attributes) was the wedang telang flavor variant. This research will contribute to further developing functional drinks combined with traditional spices.
Pendampingan BUMDes dalam Analisis Biaya untuk Program Ketahanan Pangan Ayam Petelur di Desa Srowot Kabupaten Banyumas. Rini Widianingsih; Warsidi Warsidi; Indah Nuraeni
Jurnal Pengabdian Bisnis dan Akuntansi Vol 4 No 2 (2025): Jurnal Pengabdian Bisnis dan Akuntansi Soedirman
Publisher : Jurusan Akuntansi Fakultas Ekonomi dan Bisnis Universitas Jenderal Soedirman

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Abstract

The laying han farming program is one of the Village Fund–supported initiatives aimed at strengthening the food security and economic development sector in Srowot Village, Banyumas Regency. This program is managed by the Village-Owned Enterprise (BUMDes) as a strategic effort to increase village income and create sustainable local businesses. However, the implementation of the program faces challenges related to inadequate cost calculation and the absence of systematic cost accounting practices, which affect the accuracy of production cost determination and financial decision-making. This community service activity aims to provide mentoring assistance to BUMDes managers in calculating production costs for the laying hen program through the application of cost accounting principles. The implementation method includes problem identification, training on basic cost accounting concepts, hands-on assistance in classifying and calculating production costs, and evaluation of the implementation results. Previous studies indicate that the application of cost accounting and financial mentoring in small-scale enterprises and village-owned enterprises can improve cost efficiency, financial transparency, and business sustainability (Hansen et al., 2018; Mulyadi, 2016; Putra et al., 2021). The results of this activity are expected to enhance the managerial capacity of BUMDes in determining accurate production costs, supporting better financial management and strengthening the sustainability of village-based food sector programs.
Stabilitas dan Penentuan Umur Simpan Minuman Jeli Carica dengan Variasi Suhu Penyimpanan dan Kemasan Menggunakan Metode Arrhenius Santi Dwi Astuti; Laksmi Putri Ayuningtyas; Ervina Mela Dewi; Indah Nuraeni; Fina Hadina Al-Aula
Agroteknika Vol 8 No 4 (2025): Desember 2025
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/agroteknika.v8i4.479

Abstract

Salah satu produk diversifikasi olahan buah carica adalah minuman jeli carica. Informasi umur simpan penting untuk rekomendasi Usaha Kecil dan Menengah (UKM). Penelitian ini bertujuan mempelajari perubahan sifat fisik, kimia dan sensori minuman jeli carica yang disimpan dengan jenis kemasan, suhu penyimpanan, dan waktu yang berbeda serta menentukan umur simpannya dengan metode Arrhenius. Tahapan peneltian meliputi persiapan, pembuatan produk, analisis kimia, fisik dan sensori, analisis data dan penetapan umur simpan. Proses pembuatan minuman jeli carica meliputi pencampuran bahan sampai homogen, dilakukan perebusan lalu ditambahkan bahan tambahan pangan. Minuman jeli carica dikemas dengan menggunakan botol dan cup PET (Polyethylene terephtalate) dan disimpan dalam inkubator dengan suhu yaitu 35°C, 45°C, 55°C. Analisis sifat kimia, fisik dan sensori dilakukan pada hari ke-5, 10, 15, dan 20. Analisis fisik meliputi nilai kecerahan (L), analisis kimia meliputi vitamin C dan viskositas. Analisis sensori meliputi flavor, warna kuning, kekenyalan dan kesukaan secara keseluruhan. Hasil penelitian menunjukkan bahwa minuman jeli carica yang dikemas dalam botol PET memiliki kadar vitamin C yang lebih tinggi daripada cup PET, jika dibandingkan dengan cup PET, minuman jeli carica dengan kemasan cup PET memiliki viskositas dan kesukaan secara keseluruhan yang lebih tinggi jika dibandingkan dengan botol PET. Peningkatan suhu menyebabkan penurunan kadar vitamin C, viskositas, kekenyalan, warna kuning, dan kesukaan secara keseluruhan. Semakin lama waktu penyimpanan (0 sampai 20 hari) menyebabkan penurunan kadar vitamin C, kecerahan, viskositas, kekenyalan, warna kuning dan kesukaan secara keseluruhan. Umur simpan minuman jeli carica dengan kemasan botol PET pada suhu 8 °C adalah 6,17 bulan, suhu ruang (25°) adalah 4,85 bulan. Sedangkan umur simpan pada kemasan cup PET pada suhu 8 °C adalah 6,09 bulan, dan pada suhu ruang (25°) adalah 4,67 bulan.
Digital Marketing untuk Pengembangan UKM di Kecamatan Lumbir, Kabupaten Banyumas Rini Widianingsih; Icuk Rangga Bawono; Indah Nuraeni; Irianing Suparlinah; Agus Sunarmo
Jurnal Pengabdian Bisnis dan Akuntansi Vol 4 No 1 (2025): Jurnal Pengabdian Bisnis dan Akuntansi Soedirman
Publisher : Jurusan Akuntansi Fakultas Ekonomi dan Bisnis Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32424/1.jpba.2025.4.1.16773

Abstract

Lumbir Subdistrict in Banyumas Regency, Central Java, holds significant economic potential through various Small and Medium Enterprises (SMEs) sectors, including traditional food industries, handicrafts, garment production, as well as service and retail trade. However, the majority of SME actors still rely on conventional marketing methods and possess low levels of digital literacy, which limits the market reach of their products. This community engagement activity aims to enhance the capacity of SME actors in utilizing digital marketing through intensive training and mentoring. The methods employed include needs assessment, training in digital content creation, the use of social media platforms (Instagram, Facebook, TikTok), e-commerce platforms (Shopee, Tokopedia, and local marketplaces), as well as branding strategy implementation. The results of the program indicate increased awareness among SME participants regarding the importance of digital marketing, a higher number of SMEs actively marketing their products online, and improved interaction and engagement on digital platforms. Digital marketing assistance has proven effective in strengthening SME competitiveness and expanding market access, particularly for business actors in semi-rural areas such as Lumbir Subdistrict.
Co-Authors . Furqon Agus Purwanto Agus Sunarmo Alfin Nur Adiningsih Almsari, Fuji Angga Rizqiawan atikah proverawati Atikah Proverawati Atikah Proverawati, Atikah Azizah, Faulina Luthfi Bela Iji Pamungkas Budi Sustriawan Budi Sustriawan Dinnisa Haura Zhafira Hidayat Eko Fauzi Hartono Ersyad, Zakila Mardatila Ervina Mela Dewi Fina Hadina Al-Aula Friska Citra Agustia gina sela Ginting, Sakti HERY WINARSI Hery Winarsi Hidayah Dwiyanti Hidayat, Didin Nuruddin Icuk Rangga Bawono iken rahma IRIANING SUPARLINAH Izka Sofiyya Wahyurin Junita, Sukma Kusmantoro Edi Laksmi Putri Ayuningtyas Lussy Anggraini Mufidah, Aliyah MUNASIB MUNASIB, MUNASIB Nadia Roosna Alyyani Nida Husna Nur Khoiriani, Izzati Nur Wijayanti Nurtjahjo Dwi Sasongko Nurul Latifasari Nur`'ain, Cherlynda Pratanti, Lusita rahma, iken Ramadhan, Gumintang Ratna Retno Supriyanti Rifda Naufalin Rini Widianingsih Santi Dwi Astuti Santi Dwi Astuti Saryono Saryono sela, gina Sena, Steven Shifani Diva Anggraeni Siti Laila Putri Rahmawati Teguh Jati Prasetyo Tsaniyah, Nafa Shifa Vindy Melliany Puspa Visigina Beceria Benu warsidi warsidi Warsono El Kiyat Wijayanti, Nur