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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 Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Sains Boga Jurnal Abdi Masyarakat Indonesia International Journal of Research Innovation and Entrepreneurship Teknobuga : Jurnal Teknologi Busana dan Boga
Octavianti Paramita
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Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Engineering Immunology & microbiology Materials Science & Nanotechnology Physics Public Health Social Sciences Other

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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.
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.
Pemanfaatan Kulit Ari Kedelai dengan Penambahan Wijen untuk Pembuatan Yoghurt Artifisial Amaliani, Hannifah Rizky; Paramita, Octavianti; Supriyatna, Bambang Sugeng; Fathonah, Siti
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.
Potato Flour Substitution: Sensory, Physical, and Chemical of Fried Dumpling Skin Christina Hening Setyo Wulandari; Octavianti Paramita
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol. 14 No. 2 (2026)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v14i2.42570

Abstract

This study aims to analyze the sensory characteristic and chemical content of fried dumpling skin as an effort to develop local based product. Four levels of potato flour substitution (0%, 10%, 20%, and 30%) were included in the Completely Randomized Design (CRD) to be analyzed through ANOVA at 5% level of significance then continued by Duncan’s Multiple Range Test. 3 expert panelists participated in organoleptic test and 80 untrained panelists participated in hedonic test. The result indicated that expert panelists found there was no significant on each treatment, whereas the untrained panelists found different significancy to each treatment. The best treatment according to hedonic test was 10% substitution. In terms of nutrition, the product that substituted 30% potato flour had the highest water and kalium value. Color analysis using CIE L*a*b* revealed that potato flour substitution can decrease L* (lightness), and increase a* (redness), and b* (yellowness).
Effect of Black Ear Mushroom Substitution on Organoleptic, Physical, and Chemical Characteristics of Chicken Nugget Masitoh, Isro' Fajar; Paramita, Octavianti
Jurnal Pendidikan Tata Boga dan Teknologi Vol 7, No 1 (2026): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v7i1.27160

Abstract

This study aims to determine the effect of black ear mushroom substitution on organoleptic quality including sensory quality (taste, aroma, texture) and hedonic preference (color, taste, aroma, texture, overall), physical quality on color parameters, and chemical quality which including moisture content, protein, and fat content of chicken nuggets. The study was conducted by an experimental method with a completely randomized design (CRD) consisting of three treatments: P1 = 0% black ear mushroom substitution, P2 = 20% black ear mushroom substitution and P3 = 40% black ear mushroom substitution. The research was conducted from December 11, 2025 to February 4, 2026, and data collection was carried out at the Pastry Laboratory, Culinary Education Study Program, Universitas Negeri Semarang. The study involved 3 expert panelists for sensory testing and 80 untrained panelists for preference sensory testing, using a likert scale of 1-9. Organoleptic and chemical quality data were analyzed using analysis of variance (ANOVA) followed by Duncan’s multiple range test, preference data were analyzed using the Kruskal-Wallis test followed by the Mann-Whitney test. Furthermore, the physical quality of the color parameter was analyzed descriptively using a digital imaging method based on the CIE (L*a*b*) color system. The result showed that black ear mushroom substitution up to 40% did not result in significant differences in sensory attributes, including taste, aroma, and texture. However, the substitution had a significant effect on panelist’s preference for color, taste, aroma, texture and overall acceptance. Descriptive analysis of the color parameter indicated that the substitution of black ear mushroom did not result in noticeable color changes on either the external and internal parts of chicken nuggets. Chemical quality analysis revealed significant differences in moisture, protein, and fat contents. The 20% substitution treatment (P2) showed the best balance with moisture content of 53.39%, protein content of 26.00%, and fat content of 18.83%, and was most preferred by panelists with an overall acceptability score of 8.08±0.67
Co-Authors A.A. Ketut Agung Cahyawan W Ade Novi Nurul Ihsani Agus Suryanto Agustin, Eny Widhia Amaliani, Hannifah Rizky Ambarsari, Ambarsari Anggraini Mulwinda BAMBANG SUGENG SURYATNA Bambang Triatma, Bambang Bhakti Etza Setiani Christina Hening Setyo Wulandari Etty Soesilowati Falah, Sobah Al Febriani, Anggun Safitri Feddy Setio Pribadi Karsinah - Kisworo, Firstia Artisantika Kusumastuti , Adhi Masitoh, Isro' Fajar 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 Rosidah Rosidah Salsabila, Khonsa Saptariana Saptiyani, Annisa Dwi Siti Fathonah SRI RAHAYU Supriyatna, Bambang Sugeng Titin Agustina Vivi Suzanna Dewi, Vivi Suzanna Widia Damdini Sidik, Widia Damdini Yusuf, Mafridho Bagus