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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

Author-ID : 3365098

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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PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) DENGAN VARIASI SUHU PENGERINGAN DAN KONSENTRASI UNTUK MENINGKATKAN NILAI GIZI TEMPE Puyanda, Irvia Resti; Nanik Suhartatik; Vivi Nuraini; Istiqomah Setyorini
Jurnal Pengolahan Pangan Vol 8 No 2 (2023)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v8i2.117

Tempeh is a food product made from fermented soybeans using a type of mold called (Rhizopus sp) and contains good nutrition for the health of human body. Likewise, moringa leaves contain useful nutrients such as high antioxidant and protein content. This research aimed to determine the chemical and sensory characteristics of tempeh with the addition of moringa leaf flour using variations in the drying temperature of moringa leaves and the concentration of moringa leaf addition to soybeans based on the highest antioxidant activity and consumer preference. This study used a 2 factorial (CRD). The first factor was the drying temperature of moringa leaves and the second factor was the concentration of the addition of moringa leaf powder. Parameters observed in this study included chemical analysis, physical analysis and organoleptic test analysis. The best research result was at the drying temperature of moringa leaves at 40°C and the addition of moringa leaf powder with a concentration of 9%. From the results of the analysis, it was identified that the water content was 63,03%; the fat content was 0,98%; the protein content was 23,13%; the antioxidant activity was 58,72%; the pH was 5,70. Based on the physical analysis of this treatment, the tempeh had greenish spots from the tempeh and mold or mycelium which were white in color and have a compact texture. Meanwhile, the organoleptic test included the color of 1,54, the moringa leaf aroma of 1,53, the tempeh aroma of 3,64, the tempeh taste of 2,99.

Analisis Kelayakan Finansial Usaha Peternakan Sapi Perah Di Kabupaten Boyolali Dengan Pendekatan Kuantitatif Noviyanti, Diva; Aris Eddy Sarwono; Yannie Asrie Widanti
Jurnal Maneksi (Management Ekonomi Dan Akuntansi) Vol. 14 No. 1 (2025): Maret
Publisher : Politeknik Negeri Ambon

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31959/jm.v14i1.2857

This research aims to analyze the financial feasibility of dairy farming MSMEs in Boyolali Regency. The research objects used are MSME1 and MSME2. MSME1 is a dairy farming business as well as processing processed animal feed products in Kebonarum Village, Boyolali. MSME2 is a dairy and beef cattle farming business in Lawang Village, Boyolali. Data collection techniques use observation and interview methods. The data analysis used is a quantitative method using Net Present Value (NPV), Gross B/C, Net B/C, Internal Rate Return (IRR) and Pay Back Period (PBP). The novelty of this research is that the analysis not only covers the primary dairy farming business, but also its derivative businesses, thereby providing a more comprehensive picture of the business's financial potential. The research results show that the NPV for MSME1 is IDR. 234,285,762.20 and MSME2 amounting to Rp. 677,396,862.08. The Gross B/C value for MSME1 is 1.08 and MSME2 is 1.12. The Net B/C value for MSME1 is 2.245 and MSME2 is 2.247. The IRR value for MSME1 is 28.65% and MSME2 is 33.17%. PBP for MSME1 for 3 years 4 months and MSME2 for 2 years 7 months. Based on the results of this research, it can be concluded that MSME1 and MSME2 are worth running because they can provide long-term benefits. Therefore, investment in dairy farming in Boyolali Regency can be recommended as a promising business opportunity

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

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

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

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.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31959/jm.v14i1.2857

The Effect of Suweg (Amorphophallus paeoniifolius) Flour Substitution and Variation of Yeast Concentration on Chemical and Sensory Properties of Donuts Maharani, Alifia; Irvia Resti Puyanda; Vivi Nuraini
Journal of Food and Agricultural Product Vol. 4 No. 1 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i1.5057

Donuts are a type of bakery product made from high-protein wheat flour and have a distinctive shape, in the center is hollowed out like a ring. The purpose of this study was to determine the chemical and organoleptic characteristics of donuts with the addition of suweg flour and variations in yeast concentration that are most favored by consumers. This study used a factorial completely randomized design (CRD) with 2 factors, namely the ratio of wheat flour and suweg flour (90:10, 85:15, and 80:20) and variations in yeast concentration (2, 4, and 6%). The best donut formulation favored by panelists was the formulation of 85% wheat flour: 15% suweg flour and the addition of 4% yeast concentration, where the donuts have a liking value for color 3.96 (neutral), taste 3.48 (neutral), aroma 3.00 (neutral), texture 3.88 (neutral), and overall liking 3.80 (neutral), and have a moisture content of 19.75%, ash content 1.01%, fat content 28.00%, total protein content 8.13%, carbohydrate content 43.11%, and crude fiber content 6.32%. Therefore, based on the results of the study, the formulation chosen was the formulation of 85% wheat flour: 15% suweg flour and the addition of 4% yeast concentration.

Karakteristik Fisikokimia Dan Organoleptik Mayones Dengan Variasi Jenis Minyak Dan Konsentrasi Penambahan Perasan Jeruk Purut (Citrus hystrix d.c) Pradita Amanda Putri; Vivi Nuraini; Nanik Suhartatik
Jurnal Teknologi Pangan Vol 10, No 1 (2026)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jtp.2026.52898

Mayones merupakan produk olahan pangan dengan jenis emulsi (o/w) dengan konsentrasi minyak lebih tinggi.Lemak atau minyak sangat berpengaruh terhadap sifat fisik, kimia, dan karakteristik mayones karena kandunganjenis asam lemaknya. Mayones merupakan produk emulsi dengan karakteristik khas rasa asam. Air perasan jerukpurut digunakan sebagai pembunuh bakteri serta dapat memberikan aroma pada bahan pangan maupun produkpangan. Tujuan penelitian ini untuk mengetahui pengaruh variasi jenis minyak nabati dan konsentrasi jeruk purutterhadap kualitas, warna, aroma, rasa dan tekstur pada mayones dan mendapatkan perlakuan terbaik dari segiparameter fisik, kimia dan organoleptik mayones. Penelitian ini dilakukan menggunakan rancangan acak lengkap(RAL) faktorial, faktor pertama adalah perbedaan jenis minyak, minyak jagung (1), minyak kedelai (M2) dan minyakwijen M3), faktor kedua adalah konsentrasi jeruk purut 100% (J1), 80% (J2), dan 60% (J3). Hasil penelitianmenunjukkan bahwa perbedaan jenis minyak dan konsentrasi jeruk purut berpengaruh nyata (p<0,05) terhadap sifat fisik (viskositas), kimia (kadar air, kadar lemak) dan sensori (warna, aroma, rasa dan tekstur) mayones. Perlakuan minyak kedelai dengan konsentrasi perasan jeruk purut 100% dipilih sebagai produk terbaik oleh panelis tidak terlatih dengan skor warna 3,00 (netral), aroma 3,40 (netral-agak suka) , rasa 3,87 (netral-agak suka), tekstur 3,67(netral- agak suka), kadar pH 4,10, viskositas 2,18 dPa.s, kadar air 20,52%, kadar lemak 77,29%, kadar protein 6,16% dan stabilitas emulsi 97,23%. Kata kunci: ekstrak jeruk purut, mayones, minyak nabati.

Standarisasi Mutu Proses dan Produk Olahan Susu Sapi Untuk Menjaga Potensi Lokal di Kabupaten Boyolali Yannie Asrie Widanti; Aris Eddy Sarwono; Avisema Sigit Saputro; Oktiasya Dwi Trisnanda; Bastyar Arifin
Adi Widya : Jurnal Pengabdian Masyarakat Vol 10 No 1 (2026): Adi Widya: Jurnal Pengabdian Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/awpm.v10i1.11797

Kabupaten Boyolali telah lama dikenal sebagai penghasil susu sapi. Namun demikian, produk olahan susu sapi belum menjadi produk unggulan yang mudah di temui di wilayah ini. Kelompok UMKM Serba Susu Boyolali selain beranggotakan peternak dan penghasil susu sapi segar, juga pengolah susu sapi menjadi beberapa produk seperti susu pasteurisasi, tahu susu colostrum, kefir, dan kerupuk susu. Kelompok ini baru memulai usaha pengolahan susu sejak tiga tahun terakhir. Proses pengolahan masih dilakukan secara sederhana menggunakan alat rumah tangga yang dimiliki, khususnya pada proses pasteurisasi. Di sisi lain, proses pasteurisasi merupakan titik kritis pada pengolahan susu karena pada proses ini diharapkan mikrobia pathogen mati dan susu lebih aman dikonsumsi. Pasteurisasi seharusnya mencapai suhu 85oC selama 20-30 menit. Pada kegiatan pengabdian ini, dilakukan modifikasi mesin pasteurisasi dengan pengendali suhu dan waktu. Selain itu juga dilakukan pendampingan pada pengembangan produk yoghurt, pelatihan dan pendampingan pembukuan, serta pengembangan digital marketing. Kata Kunci: Pasteurisasi, Susu Sapi, Yoghurt.

PELATIHAN PEMBUATAN CEMILAN PROTEIN TINGGI BAGI KADER KESEHATAN PUSKESMAS PENUMPING Merkuria Karyantina; Vivi Nuraini; Amalia Lintang Hasanah; Pundhi Ludiani H
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

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 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

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