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All Journal Media Teknologi Hasil Perikanan Jurnal AGROTEKNOLOGI JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan AGRITEKNO, Jurnal Teknologi Pertanian Jurnal ABDIMAS (Pengabdian kepada Masyarakat) UBJ Food Scientia: Journal of Food Science and Technology Berita Kedokteran Masyarakat Jakadimas
Nuraini, Vivi
Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Dan Industri Pangan, Universitas Slamet Riyadi
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Karakteristik Fisikokimia dan Organoleptik Bakso Analog Berbahan Dasar Jamur Tiram Putih (Pleurotus ostreatus) dan Kale (Brassica oleracea var. sabellica) Bernadetha Eden Krisdita; Vivi Nuraini; Nanik Suhartatik
Food Scientia : Journal of Food Science and Technology Vol 3 No 2 (2023): Juli - Desember
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v3i2.4829.2023

Abstract

Mushroom and kale-based analog meatballs are one of diversified food products. White oyster mushrooms have good nutritional content and amino acid profiles equivalent to beef, while kale has good nutritional good content. The purpose of this research is to determine the best formulation of mushroom-based meatballs with addition of kale based on physical, chemical, and sensory properties. Completely Randomized Design (CRD) was used with the first factor being the comparison of white oyster mushrooms and tapioca flour (50%:50%, 65%:35%, 80%:20%), and second factor being addition of kale concentration (33%, 67%, and 100%). The research results that comply with SNI and have the highest level of consumer preference are as follows for chemical analysis: water content of 69.35%, ash content of 1.71%, fat content of 0.134%, protein content of 8.46%, carbohydrate content of 20.35%, and fiber content of 3.97%. Physical test results show a yield value of 85.11%, a texture elasticity value of 4.49%, and for colorimetric values, L* is 49.22, a* is -8.48, and b* is 18.59. Organoleptic test results preferred by panelists show a taste score of 4.23, a texture score of 3.47, and an appearance score of 3.91. Therefore, the best formulation is found in analog meatball A3B2.
Variation of Sago Flour and Tapioca Starch in Carrot (Daucus carota L.) Fortified Mackerel (Scomberomorus commersonii) Sausages: Fortifikasi Pasta Wortel (Daucus carota L.) Pada Pembuatan Sosis Ikan Tenggiri (Scomberomorus commersonii) Dengan Variasi Tepung Sagu dan Tepung Tapioka Andini, Monika; Nuraini, Vivi; Karyantina, Merkuria
JITIPARI Vol 9 No 2 (2024): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v9i2.8650

Abstract

Sausage is one of frozen food product that’s popular among the society. Mackerel is classified as a fish that’s low fat and higher in protein, and also has characteristics like white meat, thick and didn’t had contain many thorns, so it’s suitable for used in the processed of fish sausage. Innovation of fish sausage can be carried out by fortification provitamin A from carrot paste, and produced gluten-free mackerel sausage product by using sago flour and tapioca starch as a binder. The purpose of this study was to identify  characteristics of mackerel sausage fortified of carrot paste which is high in protein and β-carotene. The experimental design used is a Completely Randomized Design (CRD) with the first factor being the ratio of mackerel and carrot paste 75% : 25%, 50% : 50%, 25% : 75%. The second factor was the ratio of sago flour and tapioca starch as filler of sausage 80% : 20%, 60% : 40%, and 40%: 60%. The analysis indicated that the formulation of mackerel sausage which is highs in protein and the most preferred by consumers is found in the ratio of 75% mackerel : 25% carrot paste and 80% sago flour : 20% tapioca starch with a protein content of 11,36% and an overall level of preference is 3,55 (neutal). The mackerel sausage formulation that’s highs in β-carotene is found in the ratio of 25% mackerel: 75% carrot paste and 60% sago flour: 40% tapioca starch by 876 µg/g. Fortified carrot paste in mackerel sausages could be a  potensial source of protein and β-carotene.
Pengaruh Germinasi terhadap Sifat Fisikokimia dan Organoleptik Flakes Tepung Kedelai Putih (Glycine max L.) Nirwesthi, Kartika K; Suhartatik, Nanik; Nuraini, Vivi
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.65

Abstract

Flakes were included in ready-to-eat food and can be consumed as a main meal or a snack. Flakes need to have good nutritional content and be high in protein for breakfast. Soybean flour can be utilized as a vegetable protein. This study employed germinated white soybeans and white glutinous rice flour. Germination is an active process of embryonic development in which the seed coat breaks, causing new individuals to grow. Refined soy flour was used to increase protein and antioxidant activity, as well as flavonoid content in the flakes. The study aimed to determine the best formulation and the effects of soybean germination time and variations in the concentration of germinated soybean flour with glutinous rice flour on the physicochemical and sensory characteristics of the flakes. The experimental design employed was a completely randomized design with two factors: germination time (0, 24, and 48 h) and the ratio of soybean flour to glutinous rice flour (30:70, 50:50, and 70:30). This research comprised nine formulas. The best results based on physicochemical factors of increased antioxidants, protein, and flavonoid content, as well as sensory characteristics, were achieved with 24 h germination of soybeans, 70 g of soybean flour, and 30 g of glutinous rice flour. The selected products exhibited the following attributes: moisture content 6.19%, total ash 4.02%, protein 28.32%, fats 6.83%, carbohydrates 54.64%, crude fiber 22.73%, antioxidant activity 16.11%, flavonoids 1.58 mg QE/g, rehydration 36.80%, hardness 11.84 N, color 3.1, aroma 3.05, texture 3.1, taste 3.12, and overall acceptance 3.3. Germinated soybeans have the potential to be used as a source of protein for snacks.
Identifikasi Kerusakan Ikan Nila Merah Strain Janti (Larasati) (Oreochromis Niloticus) Dengan Marinasi Bubur Bawang Putih (Allium Sativum) Selama Penyimpanan Suhu Ruang: Identification of Red Tilapia Stain Janti (Larasati) (Oreochromis Niloticus) Spoilage with Marination of Garlic Powder (Allium sativum) During Room Temperature Storage Nuraini, Vivi; Rahmawati , Luthfiah Dwi; Karyantina, Merkuria
Media Teknologi Hasil Perikanan Vol 12 No.1 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35800/mthp.12.1.2024.51873

Abstract

Klaten Regency, Central Java, is proud of its superior tilapia, Janti strain red tilapia (LARASATI). However, the tilapia is perishable during storage regardless of its thick meat and desired nutritional value. Several efforts to hamper fish damage include administering antibacterial compounds, e.g., garlic, which comes with allicin as an antibacterial compound. This research aims to analyze the effect of garlic (Allium sativum) on the prolonged shelf life of LARASATI tilapia with room-temperature storage. A completely randomized design was used in the experiment with garlic concentration variation treatments (0, 10, 15, and 20%). At room temperature, observations were carried out for 24 hours (0, 6, 12, 18, and 24 hours). Results demonstrated that administering 20% garlic had a significant impact on the chemical, microbiological, and organoleptic characteristics of tilapia during room-temperature storage. A 20% garlic juice administration could maintain the fish’s chemical characteristics and organoleptic quality and depress the number of microbes in 24-hour storage. Kata kunci:  allicin, garlic, tilapia   Ikan Nila Merah Strain Janti (LARASATI) merupakan strain nila unggulan dari Kabupaten Klaten, Jawa Tengah. Ikan Nilai Larasati memiliki daging yang tebal dan nilai gizi yang baik, akan tetapi  mudah rusak (perisable) selama penyimpanan. Upaya penghambatan kerusakan pada ikan dapat dilakukan dengan penambahan senyawa antibakteri. Bawang putih memiliki  allicin yang merupakan senyawa antibakteri. Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan bawang putih (Allium sativum) terhadap peningkatan umur simpan ikan nila larasati pada penyimpanan suhu ruang. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan variasi konsentrasi bawang putih (0, 10, 15 dan 20%), Pengamatan dilakukan selama 24 jam (0, 6, 12, 18 dan 24 jam) pada suhu ruang. Hasil penelitian menunjukkan bahwa penggunaan bawang putih sebanyak 20% dapat memberikan pengaruh yang signifikan terhadap karakteristik kimia, mikrobiologis, dan organoleptik pada ikan nila selama penyimpanan suhu ruang. Bawang putih sebanyak 20% dapat menjaga karakteristik kimia ikan. Bawang putih 20% juga dapat  mempertahankan mutu organoleptik serta dapat menekan jumlah mikroba dengan lama penyimpanan 24 jam. Kata kunci:       allicin, bawang putih, ikan nila
Development of Local Food Innovation Based on Processed Green Mustard as a Strategy for Enhancing Agricultural Product Value in Desa Cepogo, Boyolali Regency Husnun, Fadilah; Nuraini, Vivi
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 1 No. 2 (2024): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v1i1.9485

Abstract

Desa Cepogo in Boyolali Regency, Central Java, has rich and fertile agricultural potential. Its location at the foot of Mount Merapi and Merbabu results in fertile soil and abundant water, making it suitable for agricultural and livestock activities. One of the main commodities is green mustard plants. However, the occurrence of bountiful harvests in Desa Cepogo village affects the selling prices of various agricultural products, including green mustard plants. Therefore, a solution is needed to process green mustard into higher-value food products. The community service team from FATIPA UNISRI is assisting the local community, particularly the PKK (Family Welfare Movement) mothers, in training them on how to process green mustard into healthy green noodles and vegetable nuggets. The objective of this community service is to reduce the sale of raw agricultural products and instead transform them into finished goods. The training on processing green mustard into finished food products such as green noodles and vegetable nuggets is expected to provide a solution to the existing issues. The expected outcome of this community service is that the people of Desa Cepogo village will be able to process and sell food products made from green mustard at a high selling price, thereby improving overall well-being.
Socialization of the Use of Flavoring Broth in Cuisine in Gombang Village, Sawit District, Boyolali Regency, Central Java: Sosialisasi Penggunaan Penyedap Rasa Pada Masakan di Desa Gombang, Kecamatan Sawit, Kabupaten Boyolali, Jawa Tengah Richardo, Kelvin Matthew; Puyanda, Irvia Resti; Rini, Dwi Sukma Permadi; Maharani, Candra Tika Putri; Maulana, Ahmad Rizik; Rahmawati, Fitria Dwi; Nuraini, Vivi
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 2 No. 2 (2025): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v2i2.11605

Abstract

Flavoring broth is a food additive that is usually added when cooking a dish. Flavoring broth has a savory taste and can be sourced from vegetable or animal origin. In its use, sometimes there is no definite measure and sometimes the addition is too much. This socialization program aims to provide knowledge to PKK women in Gombang Village about the use of flavoring. The implementation of this activity is carried out through several stages, namely: 1) Observation; 2) Preparation of materials; 3) Socialization; and 4) Question and answer (Q&A). The results of the service showed that the high enthusiasm of the socialization participants was reflected in the many PKK women who asked questions in the Q&A session. The follow-up program of this activity is the practice of using flavoring broth which is carried out independently by PKK women based on knowledge from socialization materials.
Evaluation of solid waste management at Pamanukan Main Market, Subang Nuraini, Vivi; Sarto; Wiranto
BKM Public Health and Community Medicine Vol 37 No 09 (2021)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/bkm.v37i09.2237

Abstract

Purpose: Markets are potential sources of increased waste production, especially after daily activities and settlements. Proper waste management in markets is essential to prevent environmental and public health issues. This study aims to evaluate the waste management practices at Pasar Induk (main market), Pamanukan, based on four management aspects: planning, organizing, actuating, and monitoring. Methods: This qualitative study used a case study approach. The number of informants in this study was 7, selected using the purposive sampling technique. The study was done in April-June 2021. Results: Pasar Induk Pamanukan lacks a work plan and SOP for waste management. Human resources and infrastructure facilities owned by Pasar Induk Pamanukan are insufficient for effective waste management. In addition, there is no official coordination between the TPS Pamanukan and the market manager. Enforcement of waste management at the Pasar Induk Pamanukan uses collection, transportation, and disposal techniques. There's no socialization for waste management to the traders. The market manager has abandoned the evaluation of waste management performance at Pasar Induk Pamanukan, and no improvement efforts have been made. Conclusion: The waste management at Pasar Induk Pamanukan, based on the management aspects of planning, organizing, actuating, and controlling, has not been fully implemented or well managed.
PELATIHAN PEMBUATAN CEMILAN PROTEIN TINGGI BAGI KADER KESEHATAN PUSKESMAS PENUMPING Karyantina, Merkuria; Nuraini, Vivi; Hasanah, Amalia Lintang; H, Pundhi Ludiani
JMM (Jurnal Masyarakat Mandiri) Vol 8, No 1 (2024): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v8i1.20018

Abstract

Abstrak: Kader kesehatan merupakan tenaga yang berasal dari masyarakat, dipilih oleh masyarakat dan bekerja bersama untuk masyarakat secara sukarela. Kader kesehatan puskesmas penumping meliputi wilayah kelurahan Penumping, Bumi, Panularan dan Sriwedari. Kader kesehatan menjadi garda terdepan yang akan berperan memrangi stunting sehingga perlu memiliki pengetahuan dalam pengolahan makanan dengan kandungan protein tinggi sebagai Upaya penanganan stunting. Tujuan kegiatan adalah meningkatkan pengetahuan dan ketrampilan kader dalam pembuatan cemilan berprotein tinggi dengan memanfaatkan tepung kedelai. Metode yang digunakan dalam program ini adalah penyuluhan berpa materi (ceramah), praktik pengolahan dilanjutkan dengan diseminasi di tingkat RW oleh kader posyandu. Pelatihan dberikan kepada 20 orang kader perwakilan dari 4 kelurahan. Hasil menunjukkan bahwa kader semakin paham akan memanfaatan tepung kedelai dalam pembuatan olahan pangan. Pada akhir kegiatan, dilakukan evaluasi (melalui wawancara dan google form) dan menunjukkan peningkatan kemampuan kader dalam pengolahan makanan dengan substitusi tepung kedelai sebanyak 90%.Abstract: Health cadres are workers who come from the community, are elected by the community and work together for the community voluntarily. Penumping health centre health cadres cover the Penumping, Bumi, Panularan and Sriwedari sub-districts. Health cadres are the front guard who will play a role in combating stunting, so they need to know about processing food with high protein content to deal with stunting. The activity aimed to increase cadres' knowledge and skills in making high-protein snacks using soybean flour. The method used in this program is counselling in the form of material (lectures), and processing practices followed by dissemination at the RW level by posyandu cadres. The training was given to 20 representative cadres from 4 sub-districts. The results show that cadres increasingly understand the use of soybean flour in making processed food. At the end of the activity, an evaluation was carried out (via interviews and Google form) and showed an increase in cadres' ability in food processing by substituting soy flour by 90%. 
Co-Authors Andini, Monika Anisah Nasih Zulfa Bernadetha Eden Krisdita Dwi Nurcahyani Farrah Farandina H, Pundhi Ludiani Hasanah, Amalia Lintang Husnun, Fadilah Ichsan, Onne Akbar Nur Irvia Resti Puyanda Kapti Rahayu Kuswanto Laurensia Atha Margareta Lestari, Winanti Nuri Lianda Novias Sholihah Maharani, Candra Tika Putri Maulana, Ahmad Rizik Merkuria Karyantina Metha Putri Agustyn Anggraini Nanik Suhartatik Nirwesthi, Kartika K Rahmawati , Luthfiah Dwi Rahmawati, Fitria Dwi Retna Indri Juwita Richardo, Kelvin Matthew Rini, Dwi Sukma Permadi Romadona Fatimah Dewi Sarto Very Kusuma Ningtyas Widasari Atrilania Sri Kunciati Winanti Nuri Lestari Wiranto Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari