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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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Correlation between junk food consumption and caffeinated beverages on the nutritional status among college on food technology student in Slamet Riyadi University, Indonesia : Hubungan pola konsumsi junk food dan minuman berkafein terhadap status gizi mahasiswa teknologi pangan di Universitas Slamet Riyadi, Indonesia Aninda Putri Cantikawanti; Yannie Asrie Widanti; Nanik Suhartatik
Agrobiotek Vol 2 No 2 (2025): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v2i2.10393

Abstract

Nutritional problems during the growth phase of adolescent are mostly caused by consumption patterns. The most commonly used eating patterns during adolescent are foods that are high in calories, fat, sugar and salt. The habits of an unhealthy eating pattern can affect nutritional status. The foods most consumed by adolescent are often junk food and caffeinated beverages. All kinds of food and drinks are easily found around campuses surrounded by student. The purpose of this study was to determine the relationship between junk food consumption and caffeinated beverages to the nutritional status of students of the Faculty of Technology and Food Industry at Slamet Riyadi University, Surakarta. The respondents involved were students aged 18-24 years. Data was collected using a questionnaire and interview to the student. Data were analyzed using Chi-Square test. The results showed that factor affecting the nutritional status of student was mother’s education (p=0,000) and father’s education (p=0.000). Factors that do not affect nutritional status were energy intake (p=0.545), protein (p=0.085), fat (p=0.204) and carbohydrate (p=0.112), the amount of pocket money (p=0.310), the consumption level of junk food (p=0.671) and caffeinated drinks (p=0.535). The results showed that there was no significant relationship between the consumption patterns of junk food and caffeinated drinks on the nutritional status of students of the Faculty of Food Technology and Industry at Slamet Riyadi University, Surakarta. Permasalahan gizi yang terjadi saat pertumbuhan fase remaja lebih banyak disebabkan karena pola konsumsi.  Pola makan yang sering diterapkan pada masa remaja adalah makanan tinggi kalori, lemak, gula, dan garam. Pola makan yang tidak sehat dapat mempengaruhi status gizi seseorang. Makanan yang paling banyak dikonsumsi oleh kalangan remaja masuk dalam kategori junk food dan juga minuman berkafein. Makanan dan minuman kategori ini mudah ditemukan di sekitar kampus yang dikelilingi mahasiswa. Tujuan pada penelitian ini ialah menentukan hubungan pola konsumsi junk food dan minuman berkafein terhadap status gizi mahasiswa Fakultas Teknologi dan Industri Pangan di Universitas Slamet Riyadi, Surakarta. Responden yang terlibat ialah mahasiswa berusia 18-24 tahun. Pengumpulan data menggunakan kuesioner dan wawancara kepada mahasiswa. Analisis data menggunakan uji Chi-Square. Hasil penelitian menunjukkan bahwa faktor yang mempengaruhi status gizi mahasiswa adalah pendidikan ibu (p=0.000) dan pendidikan ayah (p=0.000). faktor yang tidak mempengaruhi status gizi ialah asupan energi (p=0.545), protein (p=0.085), lemak (p=0.204) and karbohidrat (p=0.112), jumlah uang saku (p=0.310), tingkat konsumsi junk food (p=0.671) dan minuman berkafein (p=0.535). Hasil penelitian menunjukkan tidak terdapat hubungan signifikan antara pola konsumsi junk food dan minuman berkafein terhadap status gizi mahasiswa Fakultas Teknologi dan Industri Pangan Universitas Slamet Riyadi, Surakarta.
Physicochemical and Organoleptic Characteristics of Ginger Jelly Candy using Secang (Caesalpinia sappan L) as Natural Dye Jesica Maria Kumalasari; Nanik Suhartatik; Vivi Nuraini
Agrobiotek Vol 3 No 1 (2026): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/2z969724

Abstract

Jelly candy is a food product that has a chewy texture. One type of jelly candy that is popular with the public is ginger candy, but some people don't like ginger candy because ginger candy has a very spicy taste and low vitamin C content. Based on these problems, it is necessary to substitute it with lemongrass extract to increase the vitamin C content and minimize the spicy taste of the red ginger jelly candy. There are candies on the market that still use synthetic food coloring which can be harmful to health. This research aims to produce jelly candy that has high antioxidant activity and color that is preferred by consumers. This study used a Completely Randomized Design (CRD) with the first factor being the ratio of ginger extract and lemon grass extract (27,5 ml : 12,5 ml), (15 ml : 15 ml) and (12,5 ml : 27,5 ml). The second factor was the concentration of sappan extract in 250 ml of 0.06 % water; 0.08 %; 0.1 %. The results showed that the formulation of 27.5 ml ginger extract and 12.5 ml lemon grass with 0.06 % sappan extract had high antioxidant activity. This formulation has an antioxidant activity value of 38.36 %. The jelly candy formulation that produced the best color was found in the formulation of 27.5 ml of ginger extract and 12.5 ml of ginger extract with 0.06 % sappan extract with a score of 3.94 (brownish yellow). Jelly candy with lemongrass and sappan substitutes can increase antioxidant activity and give a good color to the product
Characteristics of red sorgum flour ice cream cones (Sorghum bicolor L) and seaweed puree (Eucheuma cottonii): Karakteristik cone es krim tepung sorgum merah (Sorghum bicolor L) dan puree rumput laut (Eucheuma cottonii) Latifa Jihan Kusumawati; Vivi Nuraini; Akhmad Mustofa
Agrobiotek Vol 2 No 2 (2025): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v2i2.10439

Abstract

Cone is a type of biscuit in wafer qualification that is cone-shaped and used as an ice cream holder. Cone is usually made from wheat flour with the addition of other ingredients as supporting ingredients. Research on making ice cream cones is still rarely done, especially making ice cream cones using red sorghum flour and Eucheuma cottonii puree. This study aims to determine the chemical, physical, and organoleptic characteristics of ice cream cones that are high in fiber and protein, and preferred by consumers. The research used a two-factor factorial completely randomized design (CRD), namely the ratio of wheat flour: red sorghum flour ((90:10), (80:20), (70:30)) and the addition of Eucheuma cottonii seaweed puree/100ml water (5%, 10%, 15%). The results showed that the best treatment was found in the treatment of the ratio of wheat flour: red sorghum flour (80: 20) and the percentage of Eucheuma cottonii puree 10% with fiber content of 4.14% and protein content of 9.73% and organoleptic tests with the results of color 3.53 (neutral), taste 4.23 (like), aroma 3.83 (neutral-like), texture 3.63 (neutral-like), overall liking 4.20 (like). Red sorghum flour ice cream cone and seaweed puree (Eucheuma cottonii) can provide an alternative in increasing food products that are high in protein and fiber.
Physicochemical And Sensory Properties of Sponge Cake Mocaf Enriched in Legume Flour: Sifat Fisikokimia Dan Sensoris Sponge Cake Mocaf Yang Diperkaya Tepung Kacang-Kacangan Almira Bhadra Reyhannissa; Yannie Asrie Widanti; Akhmad Mustofa
Agrobiotek Vol 1 No 2 (2024): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i2.11731

Abstract

Mocaf (Modified Cassava Flour) is one type of flour processed local cassava food that is expected to replace wheat flour. Legume flour can be used as a source of protein while enriching the nutritional value of gluten-free cakes. This study aims to make a cake formulation with mocaf flour ingredients fortificated with high-protein legume flour. The study used a two-factor complete randomized design (RAL) with two repeats. Factors used are the comparison of mocaf flour and legume flour (40:60, 50:50, 60:40) as well as variations in the type of legume flour (green beans, kidney beans, soybeans). The best formulation produced by sponge cake with the highest protein content is in the treatment ratio of 40:60 mocaf flour and composite flour with green bean flour types, namely water content 22.65%, ash content 1.38%, fat content 10.65%, protein content 7.28%, carbohydrate content 56.72%, and fiber content 8.32%. Organoleptic tests included 2.46 (dark green), mocaf flavor 2.55 (not too pronounced), legumous flavor 3.29 (slightly flavored), soft texture 2.53 (not too soft), soft texture 2.93 (slightly tender), aftertaste 2.80 (slightly concentrated), off flavor 2.62 (not too deviated), preferred value 2.85 (slightly preferred) and physical development volume expanded by 16.55%.
The Effect From Addition Of Collaleleaves (Centella asiatica .L) And Differenttechque Draying Metodh To Making Of Red Seaweed Nori (Gracilaria sp): Pengaruh Penambahan Daun Pegagan (Centella asiatica .L) Dan Perbedaan Teknik Pengeringan Pada Pembuatan Nori Rumput Laut Merah (Gracilaria sp) rasmiati rasmiati; Nanik Suhartatik; Yannie Asrie Widanti
Agrobiotek Vol 1 No 2 (2024): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i2.11732

Abstract

Nori is one of food in the form of thin sheets. This study uses gotu kola leaves, and red seaweed as the basic ingredients for making nori. Red seaweed contains a large amount of amylopectin so that it has the potential to be used as nori, while gotu kola leaves have good fiber content. Except the fiber content, kola leaves (Centella asiatica .L) also content high antioxcidant as fenol, tanin and saponin. This study also uses drying with a cabinet dryer, room temperature and the sun. This study aims to determine the right formulation to produce gotu kola leaf nori which has high fiber content with variations in drying time. This research was conducted using a completely randomized design (CRD) method which consisted of 2 factors, namely the ratio of red seaweed and gotu kola leaves with variations in drying time. The first factor is the comparison of seaweed and gotu kola leaves (50:50, 40:60, and 30:70), while the second factor is the variation of nori drying time (cabinet drayer, room temperature and sun). The best chemical test results from fiber contant parameters were P3R3 with the results of 13.41% water content, 0.052 ash content, 21.18% crude fiber and 8.71 tensile strength. The best sensory test results were P3R3 with color test results of 3.64, gotu kola falvor 3.58, crunchiness 3.27, elasticity 3.27 and overall preference 3.85.
Physicochemical and Organoleptic Characteristics of Taro (Colocasia esculenta) Flour Dried Noodles with the Addition of Kale Leaf Extract (Brassica oleracea var. sabellica): Karakteristik Fisikokimia dan Organoleptik Mie Kering Tepung Talas (Colocasia esculenta) dengan Penambahan Ekstrak Daun Kangkung (Brassica oleracea var. sabellica) Ocviyanti Hendra Rezky -; Nanik Suhartatik; Vivi Nuraini
Agrobiotek Vol 1 No 2 (2024): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i2.11734

Abstract

Dried noodles made from egg and flour that have round and long shape. In this research, dried noodles were made differently in general because of using taro flour and kale leaves extract as a raw material. Taro flour is a gluten free flour that is rich in fiber. Kale (Brassica oleracea var. sabellica) is superfood which have high quantity of antioxidants like vitamin C and flavonoids. This research aimed to determine physicochemical and organoleptics characteristic of dried noodles of taro flour with addition of kale leaves extract. The observation used a two-factors factorial Completely Randomized Design (CRD) were the ratio of taro flour : wheat flour (85:15, 75:25, 65:35g) and the concentration of kale leaves extract (1:10, 2:10, 3:10 ml) with two-replication. The best results showed that the combination of 65:35 taro flour : wheat flour with addition of 3:10 kale leaves extract was based on high antioxidant activity. The results of this combination showed moisture content 5,42%, ash 2,74%, fiber 7,43%, protein 7,56%, antioxidant activity 13,71%, flavonoid total 1,36 mgQE/g, vitamin C 30,8%, color L* 78,72, color a* -1,78, color b* 18,11, hardness 13,84 N, chewiness 13,29 N, aroma 3,36 and kale taste 3,12. Based on the observation, dried noodles of taro flour with kale leaf extract influenced all physicochemical and organoleptic test results.
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