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All Journal Media Teknologi Hasil Perikanan Jurnal AGROTEKNOLOGI Jurnal Maneksi (Management Ekonomi Dan Akuntansi) Adi Widya : Jurnal Pengabdian Masyarakat JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pengolahan Pangan AGRITEKNO, Jurnal Teknologi Pertanian FoodTech: Jurnal Teknologi Pangan Food ScienTech Journal Jurnal ABDIMAS (Pengabdian kepada Masyarakat) UBJ Food Scientia: Journal of Food Science and Technology Research Fair Unisri Sagu Journal of Applied Agricultural Science and Technology Jurnal Teknologi Pangan Berita Kedokteran Masyarakat Jurnal Didactique Bahasa Indonesia Journal of Food and Agricultural Product Jakadimas AgroBio
Yannie Asrie Widanti
Fakultas Teknologi Dan Insutri Pangan, Universitas Slamet Riyadi Surakarta
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 Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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CHANGES IN CONSUMER LIKEABILITY LEVEL BASED ON SENSORY PARAMETERS ON STORED INTIP WITH DIFFERENCES IN TEMPERATURE AND LENGTH OF STORAGE Lestari, Winanti Nuri; Wulandari, Yustina Wuri; Nuraini, Vivi
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 6, No 2 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v6i2.5298

Abstract

Intip is a crust that usually sticks to the base of a saucepan or pot. Intip as traditional food that has existed since time immemorial makes peeping popular in some areas in Indonesia. Indonesia's diverse regional conditions, causing the need to handle the storage of peep products influenced by temperature and length of storage. The purpose of this study is to find out the level of acceptance (preference) of consumers to fried peep products stored with different temperatures and storage lengths. This study was conducted by means of peep products stored at a temperature of 25ºC, 35ºC and 45ºC and then conducted sensory testing (fondness) attributes texture, color, aroma and overall fondness on the 0, 3, 6, 9, 12, 15 and 18 to determine the level of consumer acceptance. The result of this study is intip that is stored in the span of 3 to 6 days at a temperature of 35ºC is a tip that consumers like. The level of consumer preference for intip decreased on average on the 9th to the 18th day. The overall fondness for intip during storage was intip stored at 35ºC for 6 days, with an attribute score of crunchy (3,96), color (3,14), flavour (2,86) and overall fondness (3,61). Storage at 25ºC for 18 days is a storage condition that consumers do not like with a crunchy attribute score (1,81), color (1,50), flavour (2,00) and overall  (1,35).
PERUBAHAN KIMIA DAN MIKROBIOLOGI TEMPE BUSUK SELAMA FERMENTASI Vivi Nuraini; Irvia Resti Puyanda; Widasari Atrilania Sri Kunciati; Laurensia Atha Margareta
JURNAL AGROTEKNOLOGI Vol 15 No 02 (2021)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v15i02.25729

Abstract

Tempeh is a very popular food because it is delicious and has good nutritional value. Overfermented tempeh is used as a seasoning in dishes such as lodeh and sambal tumpang. Thus, it is necessary to know the length of time tempeh fermentation is safe for consumption. The purpose of this study was to determine the chemical and microbiological quality of over-fermented tempeh and the effect of the packaging used. This study used a 2-factor factorial completely randomized design. The first factor is the storage time of tempeh (1 day, 3 days, 5 days, 7 days, and 9 days), and the second factor is the type of tempeh packaging (plastic, teak leaves, and banana leaves). The results of the water content test showed that the tempeh began to decay in storage for 5 days. Teak leaf packaging has the lowest water content of the others. Tempeh, which has the highest protein content of 0.60 g/L, is tempeh packaged in teak leaves that has been stored for 3 days. Tempeh stored for 9 days has high water content, exceeding the maximum SNI standard (SNI 3144:2015) by about 65%. Soluble protein levels increased and then decreased during the decomposition process. Free fatty acids continued to experience a decrease in storage for 9 days, which indicated that the process of decay had occurred. The highest free fatty acids were found after 3 days of storage in plastic packaging, which reached 6.2 mg NaOH/g, while tempeh packaged with teak on the third day still showed a lower value of 3.83 mg NaOH/g. The total bacteria test showed an increasing trend from the first day to the ninth day of storage. Tempeh was still suitable for consumption up to five days after being stored. After 5 days of storage, tempeh has decreased in quality. Teak leaves have been proven to be able to maintain the quality of tempeh better than plastic packaging or banana leaf packaging. Keywords: banana leaf, FFA (free fatty acid), teak leaf, tempeh
PENDUGAAN UMUR SIMPAN MAKANAN TRADISIONAL BERBAHAN DASAR BERAS DENGAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT) MELALUI PENDEKATAN ARRHENIUS DAN KADAR AIR KRITIS Vivi Nuraini; Yannie Asrie Widanti
JURNAL AGROTEKNOLOGI Vol 14 No 02 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i02.20337

Abstract

The expired date is important information that consumers should know. However, many traditional foods have not written an expiration due date. The purpose of this study was to estimate the shelf life of two (2) types of traditional rice-based foods intip and kembang goyang. Estimation of shelf life was carried out using the Accelerated Shelf-life Testing (ASLT) method using the Arrhenius approach and the critical moisture content approach. The calculation of shelf life in the Arrhenius approach to kembang goyang has been obtained respectively 0.45 months, 0.50 months, and 0.47 months at respective temperatures (25oC, 35oC and 45oC). The results of shelf life kembang goyang through the water content approach obtained 0.43 months at 75% RH. The results of the arrhenius approach to intip showed that shelf life of 0.37 months, 0.45 months, and 0.53 months at each temperature (25oC, 35oC, and 45oC). The critical water content approach for intip has obtained a shelf life of 0.58 months (RH 75%). Intip has a slightly larger shelf life when analyzed using the critical moisture content method. Keywords: ASLT, intip, kembang goyang, shelf life
PENDAMPINGAN PENGEMASAN TEH MAWAR UNTUK MEWUJUDKAN WIRAUSAHA YANG BERKELANJUTAN DI DESA CLUTANG PROVINSI JAWA TENGAH Yustina Wuri Wulandari; Vivi Nuraini
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 5 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1234.951 KB) | DOI: 10.31764/jmm.v4i5.3073

Abstract

Abstrak: Bunga mawar merupakan salah satu tanaman yang telah dibudidayakan turun-temurun di Clutang. Potensi yang dimiliki desa ini memotivasi Kelompok Putri Mawar untuk mengolah kelopak bunga mawar menjadi aneka produk pangan seperti keripik, sirup, pilus dan teh. Teh mawar dalam perkembangannya merupakan jenis produk yang selalu kontinyu diproduksi oleh kelompok. Hal ini karena permintaan produk teh mawar yang selalu ada. Managemen wirausaha kelompok masih sederhana dan tradisional sehingga perlu pendampingan dalam pengembangannya. Kendala yang dihadapi dalam kegiatan produksi yaitu pemasaran produk masih terbatas karena pengemasannya sederhana dan belum dilengkapi dengan label yang komunikatif, sehingga dibutuhkan pendampingan lebih lanjut dalam teknik pengemasan agar produk mampu bersaing di pasaran. Oleh karena itu melalui kegiatan pengabdian ini dilakukan pendampingan perbaikan teknik pengemasan kepada  kelompok dengan metode diskusi dan praktek pengemasan secara langsung. Hasil yang diperoleh melalui kegiatan pengabdian ini yaitu UKM Putri Mawar telah mampu membuat dan menerapkan kemasan produk yang menarik dalam mengemas teh mawar sehingga dihasilkan produk teh yang berkualitas dan mampu bersaing di pasar.Abstract: Rose flower is a plant that has been cultivated for generations in Clutang Boyolali. The potential of this village has motivated Putri Mawar Group to process flower petals into various food products such as chips, syrup, pilus and rose tea. However, in its development rose tea is a type of product that is always produced by the group. Group entrepreneurship management is still simple and traditional, so it needs assistance in its development. Constraints faced in production activities, namely product marketing are still limited because the packaging is simple and is not equipped with a communicative label, so that further assistance is needed in packaging techniques so that the product is able to compete in the market. Therefore, through this service activity assistance is carried out to improve packaging techniques to the group so that it is hoped that later quality tea products will be produced and able to compete in the market.
KAMPANYE PEMANFAATAN PANGAN FUNGSIONAL UNTUK MENINGKATKAN IMUNITAS TUBUH DALAM MENGHADAPI PANDEMI DI KABUPATEN BOYOLALI Vivi Nuraini; Kapti Rahayu Kuswanto
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 5 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (350.204 KB) | DOI: 10.31764/jmm.v4i5.3059

Abstract

Abstrak: Desa Cepogo pernah tercatat sebagai daerah zona merah, hal ini dikarenakan terdapat beberapa warga desa Cepogo yang positif Covid-19. Hal tersebut menimbulkan keresahan warga desa,sehingga dikhawatirkan akan mempengaruhi imunitas tubuh warga desa. Pemerintah desa secara masif melakukan kampanye terkait protokol kesehatan untuk menekan jumlah penyebaran Covid-19. Selain kampanye terkait protokol kesehatan, kampanye tentang pola hidup sehat dan konsumsi makanan bergizi juga perlu dilakukan untuk hasil yang lebih optimal. Kegiatan pengabdian ini bertujuan untuk membantu dalam kampanye konsumsi makanan bergizi berbasis pangan fungsional. Metode pelaksanan dilakukan dengan penyebaran video pembelajaran melalui media sosial. Evaluasi pelaksanan kegiatan dilakukan dengan  metode pretest dan posttest. Peserta mengisi pre-test melalui google form sebelum mendapatkan informasi tentang pangan fungsional. Selanjutnya, peserta diminta mendengarkan radio atau melihat video pembelajaran sebagai syarat sebelum mengisi post-test. Hasil data pre-test menunjukkan lebih dari 90% peserta belum mengetahui tentang pangan fungsional. Namun, setelah mendapatkan informasi melalui radio atau media sosial, lebih dari 95% peserta memahami tentang pengaruh pangan fungsional dan memiliki keinginan untuk mengkonsumsi pangan fungsional untuk meningkatkan imun tubuh selama pandemi. Abstract:  Cepogo Village was once recorded as a Covid-19 red zone area because some of its residents were affected by Covid-19. This raises villagers unrest, so there is concern that it will affect the immunity of the villagers. The village government has carried out a massive campaign related to health protocols to reduce the number of spread of Covid-19. In addition to health protocols related campaign, a campaign about healthy lifestyles and the consumption of nutritious foods are also needed for optimal results. This service activity aims to assist in the campaign for the consumption of nutritious foods based on functional foods. The campaign was carried out by distributing instructional videos through social media and village radio. Evaluation of the implementation of activities is carried out using the pre-test and post-test methods. Participants completed a pretest through google form before getting information about functional food. Furthermore, participants are asked to listen to the radio or watch the learning video as a requirement before completing the post-test. The results of the pre-test data showed that more than 90% of the participants did not know about functional food. However, after obtaining information via radio or social media, more than 95% of participants understood about the effects of functional foods and had a desire to consume functional foods to increase the body's immunity during the pandemic.
PELATIHAN INOVASI PENGEMASAN MENGGUNAKAN KEMASAN ZIPLOCK UNTUK MENINGKATKAN KUALITAS DAN NILAI JUAL RAMBAK CAKAR Irvia Resti Puyanda; Vivi Nuraini; Metha Putri Agustyn Anggraini
JMM (Jurnal Masyarakat Mandiri) Vol 5, No 4 (2021): Agustus
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (517.407 KB) | DOI: 10.31764/jmm.v5i4.5112

Abstract

Abstrak: Program pelatihan inovasi pengemasan menggunakan kemasan ziplock yang diadakan oleh tim pengabdian masyarakat Universitas Slamet Riyadi bertujuan untuk meningkatkan kualitas produk dan sebagai upaya untuk meningkatkan nilai jual rambak cakar. Kegiatan ini bekerjasama dengan mitra industri rumah tangga Rambak Cakar Mantab Rasa yang berada di desa Buntalan, Klaten, Jawa Tengah. Peserta kegiatan pengabdian ini adalah pemilik dan semua karyawan terutama yang terlibat di proses produksi rambak cakar. Metode yang digunakan pada program pengabdian ini berupa sosialisasi secara daring berupa pemaparan inovasi pengemasan dan cara pengemasan yang baik menggunakan kemasan ziplock. Proses sosialisasi dilakukan dalam bentuk ceramah dan diskusi. Selanjutnya, dilakukan pelatihan cara pengemasan dengan menerapkan inovasi pengemasan menggunakan kemasan ziplock pada produk rambak cakar. Pada proses sosialisasi hasil yang didapatkan dari pengabdian ini adalah meningkatnya pemahaman karyawan dan pemilik industri rambak cakar tentang pentingnya inovasi pengemasan dan proses pengemasan yang benar menggunakan kemasan ziplock. Selain itu, didapatkan hasil bahwa terjadi peningkatan nilai jual dan permintaan pada rambak cakar dengan aplikasi kemasan ziplock. Abstract: The packaging innovation training program using ziplock packaging held by the Slamet Riyadi University community service team aims to improve the quality of product and to increase the sales of claw crackers. This activity collaborates with home industry partners Rambak Cakar Mantab Rasa in Buntalan village, Klaten, Central Java. The participants of this activity are the owners and all employees, especially those involved in the claw cracker production process. The method used in this service program is in the form of online socialization in the form of exposure to packaging innovations and suitable packaging methods using ziplock packaging. The socialization process is carried out in the form of lectures and discussions. Furthermore, packaging methods were carried out by implementing packaging innovations using ziplock packaging on claw cracker products. In the socialization process, the results obtained from this service are the increasing understanding of employees and owners of the claw cracker industry about the importance of packaging innovation and the correct packaging process using ziplock packaging. In addition, it was found that there was an increase in the selling value and demand for claw crackers with the application of ziplock packaging. 
SOSIALISASI PENCEGAHAN STUNTING MELALUI PENYULUHAN DAN PEMBERIAN MAKANAN TAMBAHAN KEPADA IBU HAMIL Romadona Fatimah Dewi; Very Kusuma Ningtyas; Anisah Nasih Zulfa; Farrah Farandina; Vivi Nuraini
SELAPARANG Jurnal Pengabdian Masyarakat Berkemajuan Vol 5, No 1 (2021): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v5i1.6487

Abstract

ABSTRAKMasalah stunting menjadi isu penting yang harus diselesaikan secara bersama-sama.  Faktor kemiskinan dan pengetahuan yang rendah menjadi faktor utama yang harus dihadapi untuk pencegahan stunting.  Pencegahan stunting harus dilakukan sedini mungkin, sejak janin masih di dalam kandungan.  Periode 1000 hari pertama anak harus diselamatkan. Untuk menekan jumlah stunting harus ada kerjasama  antara pemerintah, dinas kesehatan, dinas sosial dan masyarakat luas. Salah satu cara menekan stunting adalah dengan peningkatan kesadaran stunting melalui sosialisasi dan pendampingan. Pengabdian dilaksanakan oleh tim KKN kelompok 24 yang berkerjasama dengan fakultas teknologi dan industri Pangan Universitas Slamet Riyadi Surakarta serta pemerintah Kelurahan Semanggi.  Kelurahan Semanggi kecamatan pasar Kliwon termasuk salah satu Desa dengan angkat stunting tinggi. Pelaksanaan kegiatan dimulai dari FGD. Hasil FGD menunjukkan bahwa bahnya masyarajat Desa Semanggi masih memiliki pengetahuan dan kesadaran yang rendah terhadap penanggulangan bahya stunting. Untuk itu Tim KKN Kelompok 24 memulai kegiatan dengan pendataan dengan tujuan mendapatkan data terbaru jumlah ibu hamil di Kelurahan Semanggi, Hasil pendataan menunjukkan bahwa terdapat 55 ibu hamil yang 34 diantaranya termasuk dalam program keluarga miskin (GAKIN).  Setelah  pendataan dilanjutkan dengan penyusunan materi, pembuatan video penyuluhan, proses penyuluhan dan terahir evaluasi dan pemberian makanan tambahan untuk ibu hamil. Hasil penyuluhan menunjukkan bahwa ibu hamil menjadi lebih memahami bahaya stunting dan terjadi peningkatan upaya pencegahan dari diri sendiri.  Kata Kunci: pencegahan stunting; pemberian makanan tambahan (PMT) ABSTRACTThe problem of stunting is an important issue that must be solved together. Poverty and low knowledge are the main factors that must be faced for stunting prevention.Prevention of stunting must be done as early as possible, since the fetus is still in the womb. The period of the first 1000 days of the child must be saved. To reduce the number of stunting, there must be cooperation between the government, health services, social services and the wider community. One way to suppress stunting is to increase awareness of stunting through socialization and mentoring. The service is carried out by a group of 24 KKN team in collaboration with the Faculty of Technology and Food Industry, Slamet Riyadi University, Surakarta and the Semanggi Village government.Semanggi Village, Pasar Kliwon Subdistrict, is one of the villages with high stunting rates. The implementation of activities starts from the FGD. The results of the FGD showed that the people of Semanggi Village still had low knowledge and awareness of stunting prevention. For this reason, the KKN Group 24 Team started activities with data collection with the aim of getting the latest data on the number of pregnant women in Semanggi Village. After data collection, it was continued with the preparation of materials, making counseling videos, the counseling process and finally evaluating and providing additional food for pregnant women. The results of the counseling showed that pregnant women became more aware of the dangers of stunting and there was an increase in self-prevention efforts. Keywords: stunting prevention; supplementary feeding
ANALOGUE SAUSAGE FORMULATION OF TEMPEH-WHITE OYSTER MUSHROOMS (PLEUROTUS OSTREATUS) WITH THE ADDITION OF CARRAGEENAN Septi Rohmawati; Akhmad Mustofa; Yannie Asrie Widanti
Food ScienTech Journal Vol 1, No 1 (2019)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (152.521 KB) | DOI: 10.33512/fsj.v1i1.6194

Abstract

Sausage is a food product that is processed as a variety of food. Tempeh and white oyster mushroom (Pleurotus ostreatus) contain many nutrients needed by the body. In addition, carrageenan also contributes to the nutritional content of the product. This research was conducted to determine the chemical and sensory characteristics of sausage that are rich in fiber and received by consumers. This study used completely randomized design method (CRD) which consists of two factors. The first factor was the substitution of tempeh and white oyster mushroom with a ratio of 50:100; 75:75; 100:50. The second factor was the addition of carrageenan, including 4, 6 and 8 g. The chosen formulation was on the treatment of a comparison of 75 g of tempehh and 75 g of white oyster mushroom with the addition 6 g of carrageenan. The chemical properties of the analogue sausage was:14% of protein, 11.22% of fat, 44.24% of moisture, 6.02% of crude fiber, 2.37% of ash and 27.29% of total cabohydrate. While for sensory test color was 2.96, flavour tempeh 2.45, flavour of mushroom 1.74, texture of 2.55 and overall preference 2.45.
SIFAT SENSORIS DAN AKTIVITAS ANTIOKSIDAN WEDANG UWUH KELOR DENGAN VARIASI CARA PENYEDUHAN Yannie Asrie Widanti, Vivi Nuraini & Sidiq Dwi Ariyanto
RESEARCH FAIR UNISRI Vol. 3 No. 1 (2019): RESEARCH FAIR UNISRI
Publisher : Universitas Slamet Riyadi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (277.797 KB) | DOI: 10.33061/rsfu.v3i1.2588

Abstract

Wedang uwuh merupakan salah satu minuman tradisional yang diyakini memiliki berbagai sifat fungsional. Wedang uwuh biasanya terdiri dari berbagai komponen rempah-rempah seperti jahe, daun manisjangan, daun pala, daun cengkeh, cengkeh, daun secang dan dilengkapi dengan gula batu. Penelitian ini bertujuan untuk mengetahui kadar total fenol, aktivitas antioksidan dan sifat sensoris wedang uwuh dengan penambahan daun kelor kering dan variasi cara penyeduhan. Penelitian ini merupakan penelitian acak lengkap faktorial dengan faktor pertama adalah penambahan daun kelor kering sebanyak 10%(K1),20%(K2), dan 30%(K3), sedangkan faktor kedua adalah cara penyeduah yaitu: direbus dalam air yang telah mendidih selama 15 menit,(P1) direbus bersama air sampai mendidih selama 15 menit (P2), dan direndam dalam air 100oC selama 15 menit (P3). Hasil penelitian menunjukkan bahwa penambahan daun kelor kering dan perbedaan cara penyeduhan berpengaruh nyata terhadap kadar total fenol, aktivitas antioksidan, dan warna wedang uwuh. Sedangkan flavor dan tingkat kesukaan keseluruhan tidak dipengaruhi oleh perbedaan penambahan daun kelor meupun cara penyeduhan. Kadar total fenol tertinggi (461,54 mg GAE/g) terdapat pada penambahan daun kelor kering sebanyak 30% dan diseduh dengan cara direbus bersama air sampai mendidih 15 menit. Kombinasi perlakuan tersebut juga menghasilkan aktivitas antioksidan tertinggi sebesar 61,73 ( meggunakan metode DPPH). Maka dapat disimpulkan bahwa penambahan daun kelor kering pada wedang uwuh dapat meningkatkan kadar total fenol dan aktivitas antioksidan. Sedangkan cara penyeduhan yang paling efektif untuk menghasilkan seduhan wedang uwuh dengan kadar total fenol dan aktivitas antioksidan tinggi adalah dengan direbus bersama air sampai mendidih selama 15 menit.Kata-kata kunci: wedang uwuh, daun kelor, cara penyeduhan, total fenol, aktivitas antioksidan
PEMANFAATAN HASIL SAMPING PENGGILINGAN TEPUNG BERAS KETAN HITAM SEBAGAI BAHAN BAKU SNACK BARS DENGAN VARIASI TEPUNG LABU KUNING DAN JENIS GULA AYUK FEBRIANA SHAHERTIAN PUTRI; YANNIE ASRIE WIDANTI; NANIK SUHARTATIK
Jurnal Sagu Vol 16, No 2 (2017)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (131.217 KB) | DOI: 10.31258/sagu.v16i2.5406

Abstract

Black glutinous rice flour, by product from local cake industry, were potential for next processing. Pumpkinwas a local product that has a high nutritional value and rarely use as a food substance. The purpose of thisresearch was to increase the economic value of black glutinous rice flour by processing in to snack bars withincrement of pumpkin flour. The research carried out by using a full factorial randomized block designconsists of two factors. The first factor was the ratio of black glutinous rice flour and pumpkin flour, that is80:20, 70:30, and 50:50 meanwhile, second factors was kinds of sweetener, e.i: honey, palm sugar, andfructose. The research showed that the most satisfactory snack bars was the one that use 50% of blackglutinouse rice flour and 50% of pumpkin flour with honey as a sweeteners. With the product have characteristicas : 16,19% moisture content; 1.71% of ash; 6,77% of protein; 10.77% of fat; 24.32 of sugar; brown colour’s(2.78); soft (2.33); flavor of black glutinous rice flour (2.11); and flavor of pumpkin flour (2.67).
Co-Authors Akhmad Mustofa Almira Bhadra Reyhannissa Amalia Lintang Hasanah Andini, Monika Anggi Aswinda Nur Hasanah Anggit Trisnawati Aninda Putri Cantikawanti Anisah Nasih Zulfa Aris Eddy Sarwono Aris Eddy Sarwono Avisema Sigit Saputro AYUK FEBRIANA SHAHERTIAN PUTRI Bastyar Arifin Beni Apriyanto Bernadetha Eden Krisdita Dinda Fitria Dita Cahya Priyanti Dwi Nurcahyani Dwi Tunggul Pawoko Elysa Dwi Annganing Endang Safitri Eri Wahyu Riadi Erviana Angga Yulia Dari Farrah Farandina Fazriah Eva Indriyani Fransisca Amanda Sari Dewi Husnun, Fadilah Ichsan, Onne Akbar Nur Indah Setiyarini Irvia Resti Puyanda Istiqomah Setyorini Jesica Maria Kumalasari Juwita, Retna Indri Kapti Rahayu Kuswanto Kelvin Matthew Richardo Kenanga Putri Utami Kesia Uma Ayu Krisna Hadi Latifa Jihan Kusumawati Laurensia Atha Margareta Lestari, Winanti Nuri Lianda Novias Sholihah Maharani, Alifia Maharani, Candra Tika Putri Maulana, Ahmad Rizik Merkuria Karyantina Metha Putri Agustyn Anggraini Metha Putri Agustyn Anggraini Mifta Ayu Fauziah Nanda Anggraini Nanik Suhartatik NANIK SUHARTATIK Nirwesthi, Kartika K Noviyanti, Diva Nyayu Lulu Nadya Ocviyanti Hendra Rezky - Oktiasya Dwi Trisnanda Pradita Amanda Putri Prischilla G A Rera Rejerusalem Pundhi Ludiani H Rahmawati , Luthfiah Dwi Rahmawati, Fitria Dwi rasmiati rasmiati Retna Indri Juwita Retna Indri Juwita Richardo, Kelvin Matthew Richo Fiariska Kurniawan Rini, Dwi Sukma Permadi Romadona Fatimah Dewi Sarto Septi Rohmawati Sholihah, Lianda Novias Siti Rosiyah Mahmuddah Very Kusuma Ningtyas Widasari Atrilania Sri Kunciati Winanti Nuri Lestari Wiranto Yessi Yualisa Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari