Article Per Year (5 Year)
p-Index From 2020 - 2025
1.745
P-Index
This Author published in this journals
All Journal Jurnal Kesehatan Masyarakat Jurnal Bahan Alam Terbarukan Rekayasa: Jurnal Penerapan Teknologi dan Pembelajaran Sainteknol : Jurnal Sains dan Teknologi Teknobuga : Jurnal Teknologi Busana dan Boga Food Science and Culinary Education Journal SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Sains Boga Jurnal Abdi Masyarakat Indonesia International Journal of Research Innovation and Entrepreneurship
Octavianti Paramita
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 28 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 28 Documents
Search

 1   2   3 
SISTEM LAYANAN MONITORING STATUS GIZI ANAK BERBASIS ANDROID TERINTERGRASI DENGAN WEB Suryanto, Agus; Paramita, Octavianti; Pribadi, Feddy Setio
Sainteknol : Jurnal Sains dan Teknologi Vol 15, No 1 (2017): June 2017
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/sainteknol.v15i1.7394

Abstract

Indonesia:Penelitian ini mencoba merancang suatu aplikasi Layanan Informasi sistem pendukung keputusan yang digunakan untuk menentukan status gizi seseorang. Sistem yang dirancang ini berbasis Android. Hal ini dilakukan karena saat ini telah banyak masyarakat umum yang menggunakan Smartphone ataupun Tablet PC yang berbasis android untuk menunjang kebutuhannya sehari-hari.Tujuan Penelitian ini adalah untuk membuat perangkat lunak  perhitungan (prototipe) status gizi berbasis android dengan memanfaatkan teknologi piranti mobile, sehingga nantinya dapat terbentuk sebuah aplikasi layanan monitoring status gizi anak secara berkelanjutan yang dapat diakses oleh semua pengguna melalui piranti mobile (smartphone atau pc tablet) yang terintergrasi dengan Web.Penelitian ini meliputi tiga aspek utama yaitu : 1) analisis kebutuhan sistem, 2) perancangan prototype sistem, dan 3) pengembangan sistem. Kelayakan Produk aplikasi status gizi ini dilakukan dengan cara mengukur tingkat keakuratan (prosentase kesalahan hitung) dari hasil perhitungan aplikasi. Cara pengujian dengan membandingan hasil perhitungan aplikasi android dan data sampel hasil pengukuran dengan menggunakan  rumus IMT di berbagai posyandu berdasarkan kondisi anak. Proses validasi ini menggunakan tablet PC agar mempermudah pengujian.Kesimpulan  yang diperoleh melalui penelitian ini : Pertama; Pembuatan Aplikasi Android ini mengkonversikan rumus IMT berdasarkan Berat Badan dan Tinggi Badan anak ke dalam sistem aplikasi berbasis android yang terintergrasi dengan Web,  Kedua; Hasil analisis besar kesalahan perhitungan Rumus Indeks Masa Tubuh adalah MSE sebesar 0 sedangkan dalam bentuk persentase MAPE sebesar 0% . Hal ini menunjukan tidak terdapat kesalahan pada perhitungan aplikasi terhadap Rumus IMT.  Semakin  kecil  nilai  MSE  dan  MAPE-nya semakin  tinggi tingkat keakurasinnya., Ketiga; Aplikasi Penentu Status Anak Berbasis Android layak dan dapat dimanfaatkan oleh tenaga medis ataupun umum. Karena tingkat kekurasian sesuai dengan standar WHO.Inggris:This study tried to design an Information Services application decision support system used to determine the nutritional status of a person. Designed system is based on Android. This is done because today has many general public who use the Smartphone or Tablet PC based on Android to support the needs of everyday life.The purpose of this study is to make a calculation software (prototype) nutritional status based on android by utilizing mobile devices, so that later can form a service application monitoring the nutritional status of children in a sustainable manner that is accessible to all users through a mobile device (smartphone or tablet pc) which is integrated with the web.This study includes three main aspects, namely: 1) analysis of the needs of the system, 2) design of prototype systems, and 3) the development of the system. Eligibility Product applications nutritional status is done by measuring the level of accuracy (percentage error count) from the calculation of the application. How the test by comparing the calculation results of android applications and sample data measurement results by using the formula BMI in various posyandu based on the child's condition. This validation process using a tablet PC in order to facilitate testing.The conclusion obtained through this research: First; Android Application Development is converting a BMI formula based Weight and Height of children into android-based application system that is integrated with the Web, Second; The results of the analysis of major miscalculation body mass index formula is the MSE of 0, while in the form of MAPE percentage of 0%. This shows there is no error in the calculation of the formula BMI app. The smaller the value of MSE and MAPE its higher level keakurasinnya., Third; Determinants of Status Applications Android Based Child feasible and can be used by medical personnel or the public. Because kekurasian level according to WHO
Innovation of Indonesian Healthy Snacks Based on Purple Sweet Potatoes Fathonah, Siti; Rosidah, Rosidah; Paramita, Octavianti; Karsinah, Karsinah
International Journal of Research Innovation and Entrepreneurship Vol 1 No 1 (2020): June 2020
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This study pointed out the innovation on Indonesian healthy snacks i.e. senteling and onde-onde made of purple sweet potatoes. The scope was focused on the quality assurance of those two snacks on two aspects of quality i.e. sensory quality and acceptability. This study used a purposive sampling technique. Different compositions of purple sweet potatoes were used for both snacks prepared in this study. In the case of sentiling, a composition of steamed purple sweet potatoes of 40-80 wt% (with a 20wt% increment) was used. In the case of onde-onde, a composition of purple sweet potatoes flour of 10-22 wt% (with a 6wt% increment) was used. The prepared snacks were examined through sequent sensory and acceptability tests involving eight panellists and 50 respondents, respectively. A single classification of variance analysis followed by Duncan test was used in the data analysis. The results revealed that sensory quality in senteling and onde-onde was almost the same, i.e. 5.5-7.4 and 5.3-7.2, respectively. The variations in acceptability of the two products differed greatly, 3.5-7.7 for senteling and 4.9-6.9 for onde-onde. The sensory quality was different for senteling in the overall aspect and elasticity, while in the case of onde-onde, it was different in the aspect of color, aroma, and flavor. The difference in acceptability in the case of senteling was observed in all aspects, whereas that difference was only observed in color and aroma aspects in the case of onde-onde. The best senteling in term of sensory quality and acceptability was obtained by the addition of 40 wt% of steamed purple sweet potatoes, while the best onde-onde was that with 16 wt% of purple sweet potatoes flour.
Extract Of Nuts As A Natural-Nitrogen Source In The Making Of Cane Nata Febriani, Anggun Safitri; Paramita, Octavianti
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 18, No 2 (2020): December 2020
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v18i2.24009

Abstract

Natural nitrogen sources derived from the extracts of green beans, soybeans, and peanuts used for making sugarcane juice have been studied. Organoleptic quality for nata was analyzed by indicators of color, texture, aroma, and taste. The level of community preference for sugarcane juice on sugarcane juice is observed in the community. The data analysis method used single classification Variance Analysis for selection using descriptive analysis, fiber content using proximate analysis, and protein content using the Kjeldahl method. The single classification variant analysis results show significant differences in the aspects of color and texture. The results of the community preference test were selected nata using ZA protein. The amounts of fiber and protein in the sugarcane juice and green bean extract samples were 0.79% and 24.319%, respectively, as best results. Other sugarcane juice's fiber and protein content is lowest than 0.68% and 5.359%, respectively. The best quality organoleptic qualities were samples with fertilization using ZA and green beans. The observation results showed that the sugar cane juice with green bean extract was more acceptable to the community and had better nutritional content.
Pemanfaatan Kulit Ari Kedelai dengan Penambahan Wijen untuk Pembuatan Yoghurt Artifisial Hannifah Rizky Amaliani; Octavianti Paramita; Bambang Sugeng Supriyatna; Siti Fathonah
Food Science and Culinary Education Journal Vol 12 No 2 (2023)
Publisher : Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/focuze.v12i2.59934

Abstract

Pemanfaatan kulit ari kedelai menjadi yoghurt merupakan salah satu upaya diversifikasi pangan dan penanganan limbah kulit ari kedelai. Yoghurt merupakan produk olahan makanan yang dihasilkan melalui fermentasi bakteri asam laktat. Penelitian ini bertujuan untuk mengetahui kesukaan, kandungan kadar lemak dan baktei coliform pada yoghurt artifisial dengan penambahan wijen dengan perbedaan 0%(kontrol), 6%, 10%, dan 14%. Uji kesukaan dilakukan terhadap 80 orang. Analisis kandungan kadar lemak menggunakan metode Soxhlet dan jumlah bakteri coliform menggunakan metode Total Plate Count (TPC). Data uji kesukaan dianalisis menggunakan Kruskal-wallis. Kemudian dilanjutkan uji Mann-Whitney apabila terdapat perbedaan kesukaan pada yoghurt artifisial penambahan wijen. Hasil uji kesukaan menunjukkan ada perbedaan pada indikator rasa asam dan rasa manis, serta tidak ada perbedaan pada indikator keseluruhan, warna putih khas yoghurt, aroma khas yoghurt, aroma langu, kekentalan, dan konsistensi homogen. Kadar lemak pada sampel A (0%) sebesar 0,140%, sampel B (6%) sebesar 0,340%, sampel C (10%) sebesar 0,280%, dan sampel D (14%) sebesar 0,240%. Jumlah bakteri coliform pada sampel A (0%) sebesar 0,38x105 ml, B (6%) sebesar 0,28x105 ml, C (10%) sebesar 0,21x105 ml, dan D (14%) sebesar 0,19x105 ml. Kedua hasil tersebut sesuai dengan Standar Nasional Indonesia (SNI) untuk kadar lemak yoghurt yaitu 0,6-2,9 dan bakteri colifom maksimal 10ml.
Analyzing Milk Caramel Candy with the Addition of Emprit Ginger and Secang Wood Extract Rahayu, Sri; Rosidah, Rosidah; Paramita, Octavianti; Ansori, Muhammad; Setiani, Bhakti Etza
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 11, No 2 (2023)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v11i2.45016

Abstract

This study added Emprit ginger extract and Secang wood extract to milk caramel candy. Adding Emprit ginger extract and Secang wood extract was expected to add nutritional value to milk caramel candy. The objectives of this study include (1) knowing the effect of adding Emprit ginger extract and Secang wood extract on the sensory quality of milk caramel candy, (2) finding out what people like, and (3) knowing the nutritional content in the form of water content and flavonoid content. The independent variable in this study was the addition of Emprit ginger extract and Secang wood extract, which were not the same, namely samples A (5%), B (7.5%), and C (10%). The data collection method in this study is to use subjective assessments, namely sensory tests and favorability tests, as well as objective assessments, namely laboratory tests of water and flavonoid content. The analytical method used in sensory tests is simple linear regression. The results showed an influence on the sensory quality of the experimental milk caramel candy in terms of color, aroma, texture, and taste. In the preference test sample, A has the highest average value in all aspects, and the sample with the lowest average value is sample C. The results of laboratory tests of water content in sample K were 2.91%, sample A was 4.26%, sample B was 5.62%, and sample C was 7.08%. Laboratory test results of flavonoid content of sample K are 0%, sample A as much as 0.16%, sample B as much as 0.24%, and sample C as much as 0.31%.
Perbedaan Subtitusi Tepung Kacang Koro Pedang (Canavalia Ensiformis) pada Bakso Daging Analog Terhadap Kualitas Inderawi Kesukaan dan Kandungan Protein : Subtitusi Tepung Kacang Koro Pedang (Canavalia Ensiformis) pada Bakso Daging Analog Kisworo, Firstia Artisantika; Saptariana; Bambang Sugeng Suryatna; Octavianti Paramita
Jurnal Sains Boga Vol 7 No 2 (2024): Jurnal Sains Boga Volume 7 No 2, November 2024
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.007.2.03

Abstract

In this research, the use of jack beans will be used as an ingredient in making analog meatballs, in order to determine the sensory quality, preferences and protein content of analog meatballs. The aim of this research was to find out the differences in sensory quality, people's preferences and the nutritional content of protein contained in analog meatballs substituted for jack bean flour with percentages of 0%, 10%, 20% and 30%. The experimental design uses a single factor completely randomized design (CRD) experimental design. The data collection method for testing people's preferences uses 80 untrained panelists and is analyzed using the mean. The protein content test was carried out using the Kjeldahl method in the laboratory. The highest results in the sensory test showed a score of 4.1 in the texture aspect, 4.2 in the aroma aspect, 4.5 in the taste aspect, and 4.3 in the flavor aspect. The highest people's liking test results were in the texture aspect of 4.5 (liked), the aroma aspect was 4.03 (somewhat liked), the taste aspect was 4.13 (somewhat liked), and the color aspect was 4.08 (somewhat liked). The test results for the protein content of meat basko analog substitute for jack bean flour without treatment (100%:0%) were 17.46%, samples with 10% treatment produced 22.39%, with 20% treatment produced 25.36% and with 30% treatment resulted in 28.32%. Conclusions based on the test results of the preference for meatballs substituted with jack bean flour had the criteria of liking to somewhat liking, and the protein content increased along with the addition of the percentage of jack bean flour.
Pelatihan Komunikasi untuk Menanamkan Rasa Percaya Diri Siswa dan Mahasiswa Ihsani, Ade Novi Nurul; Kusumastuti , Adhi; Rachmawati, Rina; Paramita, Octavianti; Falah, Sobah Al; Saptiyani, Annisa Dwi; Rahmawati, Meisa; Putri, Silvia Nouvelia
Jurnal Abdi Masyarakat Indonesia Vol 5 No 1 (2025): JAMSI - Januari 2025
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jamsi.1540

Abstract

Komunikasi sangat dibutuhkan dalam berinteraksi dengan sesama manusia. Permasalahannya masih banyak orang yang belum memiliki kemampuan komunikasi yang bagus. Tujuan kegiatan ini ada-lah untuk membekali peserta didik dengam keterampilan komunikasi khususnya Ketika berhadapan dengan banyak orang, sehingga mereka menjadi lebih percaya diri Ketika tampil didepan sehingga kegiatan sosialisasi ini penting untuk dilaksanakan. Berdasarkan hasil pra survey tim pengabdi di rumpun jurusan PKK UNNES menunjukkan bahwa ada siswa dan mahasiswa yang mengalami kesulitan khususnya ketika diminta berbicara di depan banyak orang. Mereka merasa ketakutan, cemas, tubuhnya gemetar, grogi, keringat dingin, jantung berdebar, dan lain-lain. Kurangnya rasa percaya diri Ketika ber-bicara di depan orang dapat menghambat partisipasi aktif dalam diskusi kelas atau kelompok. Kegiatan ini diikuti oleh 112 peserta yang terdiri dari siswa SMA dan Mahasiswa yang berasal dari UNNES, Univer-sitas Putra Malaysia (UPM) dan Sekolah Indonesia Kuala Lumpur (SIKL). Kegiatan ini dilaksanakan secara daring. Hasil pelaksanaan pengabdian kepada Masyarakat menunjukkan bahwa peserta pelatihan sangat antusias dalam mengikuti kegiatan ini. Antusiame peserta ditunjukkan dengan banyaknya pertanyaan yang diajukan pada saat sesi praktik dan diskusi. Kegiatan pengabdian ini berjalan dengan lancar.
Penerapan teknologi pengolahan ikan berbasis energi listrik pada POKLAKSAR Putri Tirang Semarang Widodo, Rahmat Doni; Paramita, Octavianti; Syafei, M. Hilman Gumelar; Rohman, Shohihatur; Sunyoto, Sunyoto
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 9, No 3 (2025): May
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v9i3.30286

Abstract

AbstrakBandeng duri lunak atau bandeng presto merupakan salah satu produk unggulan Kota Semarang. Para pengusaha kecil (tradisional) sebagai produsen bandeng duri lunak selama ini masih menemui beberapa permasalahan menyangkut aspek produksi, kualitas, dan manajemen usaha serta pemasaran. Tujuan kegiatan ini adalah untuk memecahkan permasalahan yang dihadapi mitra, yaitu kelompok pengolah dan pemasar (Poklaksar) “Putri Tirang”, yang bergerak dalam usaha pengolahan dan pemasaran hasil perikanan, khusunya bandeng. Poklaksar “Putri Tirang” beranggotakan 10 orang, dengan ketua Ibu Mukhayanah, beralamat di Jl. Tapak RT 06 RW 04 Kelurahan Tugurejo, Kec. Tugu, Kota Semarang. Bidang usaha utama adalah pengolahan ikan, khusunya bandeng untuk dibuat bandeng duri lunak atau bandeng presto. Permasalahan utama mtra adalah pada aspek produksi, yaitu dalam memasak bandeng masih menggunakan panci presto konvensional sehingga berdampak pada produktivitas, kualitas, dan pemasaran bandeng presto. Sebagai solusinya, dalam kegiatan pengabdian kepada masyarakat ini akan diterapkan teknologi pengolahan ikan berupa panci presto dengan pemanas listrik, yang terbukti lebih hemat daripada panci presto dengan bahan bakar LPG. Selain aspek produksi, dalam kegiatan ini juga akan ditangani permasalahan terkait aspek kualitas dan pemasaran produk. harus jelas, ringkas, dan deskriptif. Kata kunci: bandeng presto; produksi; panci presto; pemasaran AbstractSoft-boned milkfish, also known as "bandeng presto," is a flagship product of Semarang City. Small-scale (traditional) entrepreneurs producing soft-boned milkfish continue to face challenges related to production, quality, business management, and marketing. This activity aims to address the issues faced by the partner group, the "Putri Tirang" Fish Processing and Marketing Group (Poklaksar), which specializes in processing and marketing fishery products, particularly milkfish. The "Putri Tirang" group consists of 10 members, led by Mrs. Mukhayanah, and is located at Jl. Tapak RT 06 RW 04, Tugurejo Village, Tugu Sub-district, Semarang City. Their main business is fish processing, focusing on producing soft-boned milkfish or bandeng presto. The primary problem faced by the group lies in production, as they still use conventional pressure cookers, which affect the productivity, quality, and marketing of their products. As a solution, this community service activity introduces fish processing technology using electric pressure cookers, which are proven to be more cost-efficient than LPG-powered pressure cookers. In addition to addressing production issues, this activity also tackles problems related to product quality and marketing.  Keywords: soft-boned milkfish; production; pressure cooker; marketing
Co-Authors A.A. Ketut Agung Cahyawan W Ade Novi Nurul Ihsani Agus Suryanto Agustin, Eny Widhia Ambarsari, Ambarsari Anggraini Mulwinda Bambang Sugeng Supriyatna BAMBANG SUGENG SURYATNA Bambang Triatma, Bambang Bhakti Etza Setiani Etty Soesilowati Falah, Sobah Al Febriani, Anggun Safitri Feddy Setio Pribadi Hannifah Rizky Amaliani Karsinah - Kisworo, Firstia Artisantika Kusumastuti , Adhi Muhammad Ansori Mustika, Ayu Nana Kariada Trimartuti Nur Azizah, Syifa Nadia Nuzulia Diniyani, Nuzulia PUDJI ASTUTI Putri, Silvia Nouvelia Rahmawati, Meisa Ramadhani, Poppy Sagita Rina Rachmawati Rohman, Shohihatur Rosidah Rosidah Salsabila, Khonsa Saptariana Saptiyani, Annisa Dwi Siti Fathonah Siti Fathonah SRI RAHAYU Sunyoto Sunyoto Syafei, M. Hilman Gumelar Titin Agustina Vivi Suzanna Dewi, Vivi Suzanna Widia Damdini Sidik, Widia Damdini Yusuf, Mafridho Bagus