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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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PERUBAHAN TINGKAT KESUKAAN KONSUMEN TERHADAP PRODUK KEMBANG GOYANG SELAMA PENYIMPANAN Dwi Nurcahyani; Yannie Asrie Widanti; Nanik Suhartatik; Vivi Nuraini
JITIPARI Vol 6 No 2 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (256.399 KB) | DOI: 10.33061/jitipari.v6i2.5292

Abstract

Kembang goyang merupakan makanan tradisional Indonesia yang terbuat dari adonan kental yang dicetak menggunakan alat berbentuk bunga (kembang). Penyimpanan dalam jangka waktu yang lama akan mempengaruhi mutu sensoris. Pengujian dilakukan dengan cara kembang goyang yang dikemas dengan plastik polyetilen (PE), dilakukan penyimpanan selama 18 hari dengan suhu 25, 35, dan 45. Uji kesukaan (hedonik) dilakukan pada hari ke-0, 3, 6, 9, 12, 15, dan 18 yang dilakukan oleh 19 panelis. Parameter yang digunakan untuk pengujian berupa kerenyahan, warna, aroma dan keseluruhan, sedangkan analisis data dilakukan dengan uji anova. Berdasarkan hasil pengujian kadar air didapatkan nilai 1,57%, kadar abu 1,27%, kadar lemak 10,41%, kadar protein 5,70%, dan kadar karbohidrat 81,07%. Tingkat kesukaan kerenyahan terendah yaitu 1,87 (sangat tidak suka) pada penyimpanan hari ke-18 dengan suhu 25. Tingkat kesukaan warna terendah yaitu 1,46 (sangat tidak suka) pada penyimpanan hari ke-18 dengan suhu 45 Tingkat kesukaan aroma terendah yaitu 2,00 (tidak suka) pada hari ke-15 dengan suhu 25. Tingkat kesukaan keseluruhan terendah yaitu 1,51 (sangat tidak suka) pada hari ke-18 suhu 25. Kembang goyang sebaiknya disimpan pada suhu antara 35-45 dengan lama penyimpanan 6 hari.
PERUBAHAN TINGKAT KESUKAAN KONSUMEN BERDASARKAN PARAMETER SENSORIS PADA PRODUK INTIP YANG DISIMPAN DENGAN PERBEDAAN SUHU DAN LAMA PENYIMPANAN Winanti Nuri Lestari; Yustina Wuri Wulandari; Yannie Asrie Widanti; Vivi Nuraini
JITIPARI Vol 6 No 2 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (192.513 KB) | DOI: 10.33061/jitipari.v6i2.5298

Abstract

Intip adalah kerak yang biasanya menempel di dasar panci atau periuk. Intip sebagai makanan tradisional yang sudah ada sejak jaman dahulu menjadikan intip populer di beberapa daerah yang ada di Indonesia. Kondisi daerah Indonesia yang beragam, menyebabkan perlunya penanganan penyimpan produk intip yang dipengaruhui suhu dan lama penyimpanan.Tujuan penelitian ini adalah untuk mengetahui tingkat penerimaan (kesukaan) konsumen terhadap produk intip goreng yang disimpan dengan suhu dan lama penyimpanan yang berbeda. Penelitian ini dilakukan dengan cara produk intip disimpan pada suhu 25ºC, 35ºC dan 45ºC selanjutnya dilakukan pengujian sensoris (kesukaan) atribut tekstur,warna,aroma dan kesukaan keseluruhan pada hari ke-0, 3, 6, 9, 12, 15 dan 18 untuk menentukan tingkat penerimaan konsumen. Hasil penelitian ini adalah intip yang disimpan pada rentang waktu 3 hingga 6 hari pada suhu 35ºC merupakan intip yang disukai konsumen. Tingkat kesukaan konsumen terhadap produk intip rata-rata menurun pada hari ke-9 hingga hari ke-18. Kesukaan keseluruhan intip selama penyimpanan adalah intip yang disimpan pada suhu 35ºC selama 6 hari, dengan skor atribut kerenyahan (3,96), warna (3,14), aroma (2,86) dan kesukaan keseluruhan (3,61). Penyimpanan pada suhu 25ºC selama 18 hari merupakan kondisi penyimpanan yang tidak disukai konsumen dengan skor atribut kerenyahan (1,81), warna (1,50), aroma (2,00) dan kesukaan keseluruhan (1,35)
PERSONIFIKASI DALAM ANTOLOGI PUISI DI BAWAH PAYUNG SENJA KITA BERCERITA KARYA TITI SANARIA DAN LILA SARASWATY Vivi Nuraini; Nyayu Lulu Nadya
JURNAL DIDACTIQUE BAHASA INDONESIA Vol. 2 No. 2 Juli 2021
Publisher : Universitas Tridinanti Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (514.332 KB) | DOI: 10.36767/didactique.v2i2.870

Abstract

Tujuan penelitian ini adalah Mendeskripsikan majas personifikasi yang terdapat dalam antologi puisi Di Bawah Payung Senja Kita Bercerita karya Titi Sanaria dan Lila Saraswaty. Ada 21 puisi yang dikutip dari antologi puisi ini. Semua puisi menggunakan majas personifikasi. Majas personifikasi adalah gaya bahasa yang menyiratkan bahwa benda mati bisa beraktifitas seperti layaknya makhluk hidup. Dengan kata lain benda mati biasanya digambarkan, dilukiskan seolah-olah dapat beraktifitas seperti makhluk hidup. Misalnya benda itu dapat menari, bernyanyi, mengejar, tumbuh dan sebagainya yang mana sebenarnya hal itu hanya bisa dilakukan makhluk hidup. Contoh kutipan yang memiliki majas personifikasi “menyaksikan bagaimana pohon-pohon begitu tabah menanggalkan daunnya satu-persatu; Padahal suara hujan masih terdengar serak dan aku terjebak; Terlihat jejak-jejak hujan selepas mencumbui bumi yang membuat tanah menjadi basah; Bangku taman yang dingin dan senyap; Bunga mawar yang meratapi duri; angin merayu ranting-ranting pohon agar mau melepaskan daun-daunnya; Terdengar sayup-sayup gemercik air sungai bernyanyi memecah sunyi tanpa mengenal rasa jenuh. Kata Kunci: personifikasi, antologi puisi.
Peningkatan Pendapatan GAPOKTAN Melalui Diversifikasi Berbasis Olahan Jagung Vivi Nuraini; Onne Akbar Nur Ichsan; Lianda Novias Sholihah; Retna Indri Juwita
Jurnal Pengabdian kepada Masyarakat UBJ Vol. 6 No. 2 (2023): Juni 2023
Publisher : Lembaga Penelitian Pengabdian kepada Masyarakat dan Publikasi Universitas Bhayangkara Jakarta Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31599/jabdimas.v6i2.1805

Abstract

Abstract GAPOKTAN Wonosegoro is one of the GAPOKTANs of Cepogo Village which produces cassava, chayote and corn. One of the problems that is often faced by GAPOKTAN is the decrease in the price of crops when the harvest is abundant, even though the shelf life of these commodities is not long lasting. The selling price of agricultural products during the main harvest experienced a very significant decrease. For this reason, it is necessary to process agricultural products into finished products. Diversification of processed corn is one of the solutions for increasing sales value, increasing shelf life and indirectly increasing the profits of the Association of Farmers Groups (GAPOKTAN). The purpose of this community service is to reduce the sale of raw agricultural products to finished products. Processing, packaging and marketing training is expected to be a solution to existing problems. The expected outcome of this service is that GAPOKTAN Wonosegoro is able to process and sell corn-based food products in collaboration with BUMDesa Tumang as a distributor so that they can improve shared welfare. Keywords: Diversification , Corn, GAPOKTAN
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.
Pengaruh Waktu Pemanasan Dan Penambahan Air Terhadap Aktivitas Antioksidan Selai Buah Bit (Beta vulgaris L.) Vivi Nuraini; Merkuria Karyantina
FoodTech: Jurnal Teknologi Pangan Vol 2, No 1 (2019): May
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (880.333 KB) | DOI: 10.26418/jft.v2i1.38021

Abstract

The aim of this research is to get the best heating time and the amount of water that must be added in making beet jam which has high antioxidant activity. The experimental design used was a completely randomized design (CRD) factorial of 2 factors with heating duration factor (A1 = 8 minutes, A2 = 10 minutes and A3 = 12 minutes) and the amount of water added (B1 = 8 ml, B2 = 12 ml, B3 = 16ml). The parameters observed included antioxidant activity, water content and hedonic test or preference. The results showed that heating time and the addition of water interacted to influence the antioxidant activity of beet jam. The best treatment is A3B3 treatment (heating time 12 minutes, addition of water 16 ml) produces the most organoleptically preferred jam in terms of flavor and aroma parameters even though in terms of texture it is less preferred.
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.
Peningkatan Pendapatan Gapoktan Melalui Diversifikasi Berbasis Olahan Jagung Nuraini , Vivi; Ichsan, Onne Akbar Nur; Sholihah, Lianda Novias; Juwita, Retna Indri
Jurnal Pengabdian kepada Masyarakat UBJ Vol. 6 No. 2 (2023): June 2023
Publisher : Lembaga Penelitian Pengabdian kepada Masyarakat dan Publikasi Universitas Bhayangkara Jakarta Raya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31599/yxsh6b71

Abstract

GAPOKTAN Wonosegoro is one of the GAPOKTANs of Cepogo Village which produces cassava, chayote and corn. One of the problems that is often faced by GAPOKTAN is the decrease in the price of crops when the harvest is abundant, even though the shelf life of these commodities is not long lasting. The selling price of agricultural products during the main harvest experienced a very significant decrease. For this reason, it is necessary to process agricultural products into finished products. Diversification of processed corn is one of the solutions for increasing sales value, increasing shelf life and indirectly increasing the profits of the Association of Farmers Groups (GAPOKTAN). The purpose of this community service is to reduce the sale of raw agricultural products to finished products. Processing, packaging and marketing training is expected to be a solution to existing problems. The expected outcome of this service is that GAPOKTAN Wonosegoro is able to process and sell corn-based food products in collaboration with BUMDesa Tumang as a distributor so that they can improve shared welfare.
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
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