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Nani Ratnaningsih

Universitas Negeri Yogyakarta

Author-ID : 358487

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Substitusi Tepung Ikan Teri (Stolephorus sp.) dalam Pembuatan Kue Semprong sebagai Sumber Kalsium untuk Anak Sekolah: Anchovy Substitution on Semprong Cake as Source of Calcium for Children Adlina Dhiyaul Haq; Nani Ratnaningsih; Badraningsih Lastariwati
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 24 No 3 (2021): Jurnal Pengolahan Hasil Perikanan Indonesia 24(3)
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v24i3.36099

One of the food sources of calcium needed by children is anchovy, but its use in traditional food products is still limited. Semprong cake has the potential as a traditional food that is functional. This study was aimed to determine the formulation of semprong cake with anchovy flour substitution, level of preference and nutritional content with proximate and calcium tests. The research was consist of 4 stages, namely define to find a reference recipe for semprong cake. Design stage by developing selected reference recipes with the substitution of field anchovy flour as much as 5%, 10%, and 15%. In the Development phase, validity tests were carried out on food and nutrition expert lecturers and designing the semprong anchovy cake packaging. Disseminate stage to test product preferences by 100 panelists from school children. The best substitution of anchovy flour on semprong cake is 15%. The preference test for the reference product is 4.0 (preferred) and the development product is 4.9 (strongly preferred). The nutritional content of the Medan anchovy semprong cake consists of 10.77 g protein, 26.49 g fat, 57.04 g carbohydrates, and 486.65 kcal/100 g of product energy. Medan anchovy semprong cake can be categorized as a calcium source snack because it contains 820.63 mg/100 g of calcium. Therefore, the Medan anchovy semprong cake can be recommended as a snack for school children.

UJI KESUKAAN DAN KANDUNGAN GIZI TUNA MENTAI SEBAGAI ALTERNATIF MAIN COURSE UNTUK MENCEGAH STUNTING Novi Dwi Utami; Nani Ratnaningsih; Badraningsih Lastariwati
AGROINTEK Vol 15, No 1 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i1.8862

Stunting is a condition where a person's height is shorter than someone's age. Inadequate energy and nutrient intake is a very important factor in stunting problems. This study aims to develop mentai rice products, determine the people's acceptance of mentai tuna development products and examine the nutritional content contained in these food products. This type of research is research and development (RD) with 4D design (Define, Design, Develop, and Disseminate). The panelists used were 2 expert panelists and 30 trained panelists and used laboratory tests. The results of the validation of 2 expert panelists showed the number 3.88 in other words the mentai tuna product can pass the validation stage with very good values, the sensory test results of 30 trained panelists had an average of 3.85 or it could be interpreted that the mentai tuna product was highly accepted by consumers. The results of laboratory tests showed that the nutritional content of mentai tuna consisted of protein 11.75 grams, fat 6.38 grams, carbohydrates 37.43 grams, energy 254.06 kcal and iron 1.43 miligrams per 150 grams of product.

Perbaikan mutu produk baby fish nila krispi di Kelompok Tani Karya Mina Utama, Rowo Jombor, Klaten, Jawa Tengah Nani Ratnaningsih; Tutiek Rahayu; Mujiyono Mujiyono
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Vol 5, No 3 (2021): Agustus
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/aks.v5i3.3785

Kelompok Tani Karya Mina Utama merupakan kelompok produsen baby fish nila krispi di Rowo Jombor dengan mutu produk tidak konsisten, kemasan dan labeling sangat sederhana. Tujuan kegiatan pengabdian kepada masyarakat ini adalah memperbaiki mutu dan kemasan produk baby fish nila krispi sehingga dapat meningkatkan branding produk dan pangsa pasar. Metode kegiatan dilakukan dengan diskusi bersama, penyusunan standar proses produksi, pendampingan penerapan standar proses produksi, serta perbaikan kemasan dan label. Hasil kegiatan menunjukkan mutu produk baby fish nila krispi yang diproduksi oleh Kelompok Tani Karya Mina Utama, Desa Krakitan, Klaten dapat ditingkatkan dengan perbaikan standar proses produksi, kemasan dan labeling produk. Standar proses produksi nila krispi meliputi pemilihan anak ikan, pembersihan isi perut, pembelahan, pencucian, perendaman dalam bumbu, pelapisan dengan tepung beras dan tapioka, penggorengan, penirisan minyak dengan spinner, dan pengemasan. Produk dikemas dengan kantong plastik pouch (200 gram) dengan label berisi brand/merk, nama produk, komposisi, berat bersih, informasi gizi, nomer P-IRT, nomer sertifikat halal, tanggal kadaluwarsa, nama dan alamat produksi, dan binaan. Produk nila krispi dari kegiatan ini dapat mencantumkan klaim kaya kalsium dan sumber protein sehingga berpotensi sebagai oleh-oleh khas Rowo Jombor.Kata Kunci: baby fish nila krispi; mutu produk; pendampingan; Rowo Jombor Improving the quality of crispy tilapia baby fish products at the Karya Mina Utama Farmers Group, Rowo Jombor, Klaten, Central Java ABSTRACTKarya Mina Utama Farmer Group is a producer of baby tilapia crisp from Rowo Jombor with inconsistent product quality and very simple in packaging and labeling. The purpose of community service activities was to improve the quality and packaging of baby tilapia crisp for increasing the brand product and market. The activities were done by focus group discussions, preparation of standards of production process, assistance in applying the standards of production process, and improvement of packaging and labels. The results showed that the quality of baby tilapia crisp produced by the Karya Mina Utama Farmer Group can be increased by improving the production process, packaging and labeling. Standard of production process consisted of selecting baby fish, cleaning stomach contents, cleavage, washing, soaking in seasonings, coating with rice flour and tapioca, frying, draining oil with spinner, and packaging. The product is packaged in a plastic bag pouch (200 grams) with a label containing the brand, product name, composition, net weight, nutritional information, P-IRT number, halal certificate number, expired date, name and address of production, and support team. Baby tilapia crisp can use the claim of rich in calcium and source of protein so that they have the potency as the special souvenir from Rowo Jombor.Keywords: baby tilapia crisp; product quality; assistance; Rowo Jombor

EFFECT OF SODIUM BISULFIT CONCENTRATION TO VITAMIN C RESIDENCE, TOTAL RESIDUAL SULFITE AND CONSUMER EQUIPMENT LEVEL ON HAIR SIRUP Nani Ratnaningsih; Yuriani Yuriani
Jurnal Penelitian Saintek Vol 10, No 2: Oktober 2005
Publisher : Institute of Research and Community Services, Universitas Negeri Yogyakarta

Effect of concentration of sodium bisulfite to vitamin C content, totalsulfite residue and consumer hedonic level of rambutan syrup has been studied. Research method was experiment by complete random design. Vitamin C content was analyzed by the iodium titration, the total sulfite residue by distillation analysis (Rangana, 1977), and consumer hedonic level by hedonic scale test with 80 untrained panelists. Analysis data was done by analysis variance at 5% level of significance and continued with the Tukey test. Based on research result showed that concentration of sodium bisulfite have a significant effect to vitamin C content and total sulfite residue of rambutan syrup. Vitamin C content and total sulfite residue increased with the increasing concentration of sodium bisulfite. Concentration of sodium bisulfite has a significant effect to aroma of rambutan syrup, otherwise no influence at color andflavor.

CHANGE OF TOTAL PROTEINS AND LOTEST PROTEINS DURING TEMPE KACANGTOLO FERMENTATION PROCESS Nani Ratnaningsih
Jurnal Penelitian Saintek Vol 12, No 1: April 2007
Publisher : Institute of Research and Community Services, Universitas Negeri Yogyakarta

Kacang tolo (Vigna unguiculata) have potency as protein source instead soybean with appropriate processing such as fermentation of tempe. The objective of research was to study the nutrient changing especially total protein and digestible protein content during fermentation of tempefrom kacang tolo. The research method was the experimental method with complete block design. Watercontent was analyzed by thermogravimetry, total protein by micro Kjieldahl, and digestible protein by in vitro method. Data were analyzed by one way anova at significant level 5 %. If there are significant different, then is followed with Duncan Multiple Range Test (DMRT). Research result concluded that water content, total protein content, and digestible protein were increasing during tempefermentation.

EFFECT OF ALGINAT CONCENTRATION VARIATION AND LIPASE CONCENTRATION TO HYDROLYSIS ACTIVITY AND SPECIFIC ACTIVITY OF AMPILE LIPASE IN LIPASE AMOBILIZATION PROCESS FROM Rhizopus delemar Nani Ratnaningsih
Jurnal Penelitian Saintek Vol 9, No 1: April 2004
Publisher : Institute of Research and Community Services, Universitas Negeri Yogyakarta

Effect of lipasefrom Rhizopus delemar and alginate concentration during immobilization preparation on the hydrolytic activity and the specific activity of immobilized lipase has been studied Immobilization of lipase was done by entrapping lipase onto Ca-ulginate beads with 0.2 M CaC/] Immobilized lipase made from 9 variations bv mixing lipase at same weight with 1%.2 % and 3 % (VI'IV) alginate solution concentration and10 11'1210,ml and 30 ml alginate volume. The stability of immobilizedlipase activity for repeated used reactions were also observed The selected immobilized Iipasefromfirst step wasfree:e driedfor 24, 36 and48 hours. Both the hydrolytic activitv and the specific activity of immobilized lipase were affected hv lipase and alginate concentration. The hydrolytic activity of immobilized lipase decreased with the reduction of lipase concentration, however. the specific activity increased accordingly. After freeze drying, the activity of immobilized lipase was also affected by alginate and lipase concentration. The activity of immobilized liposes were stabil, however, increased afterfreeze drying.

Daya Terima dan Kandungan Gizi Millet Crispy dengan Memanfaatkan Tepung Millet sebagai Alternatif Snack Sumber Serat Evajune Widiyawati; Nani Ratnaningsih; Badraningsih Lastariwati
Warta Industri Hasil Pertanian Vol 37, No 1 (2020)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v37i1.5907

Serat merupakan salah satu jenis karbohidrat yang sangat dibutuhkan untuk menjaga kesehatan. Bahan makanan yang mengandung serat tinggi antara lain serealia seperti jewawut atau millet, namun di Indonesia pemanfaatan millet pada produk camilan masih terbatas. Sebagai jenis serealia, millet dapat dimanfaatkan menjadi produk camilan seperti millet crispy. Penelitian ini bertujuan untuk mengetahui tingkat kesukaan produk millet crispy dan kandungan gizinya dengan uji laboratorium (proksimat dan uji kandungan serat pangan). Jenis penelitian yang dilakukan adalah R&D (Research and Development) dengan desain 4D (Define, Design, Development dan Disseminate). Uji kesukaan dilakukan oleh 50 panelis dari masyarakat umum dengan menggunakan borang uji kesukaan. Analisis data menggunakan statistik deskriptif. Hasil uji kesukaan menunjukkan secara keseluruhan tingkat kesukaan millet crispy mempunyai rata-rata 3,30 atau disukai. Hasil dari uji laboratorium menunjukkan bahwa kandungan gizi millet crispy terdiri dari protein sebesar 12,39gram, lemak sebesar 13,95gram, karbohidrat sebesar 52,68gram, dan energi sebesar 381,95kkal per 100 gram produk. Millet crispy dapat dikatakan sebagai snack sumber serat karena kandungan seratnya 19,05gram per 100 gram produk. Oleh karena itu, millet crispy dapat direkomendasikan sebagai snack sumber serat bagi masyarakat Indonesia.

Daya terima dan zat gizi almond crispy coklat sebagai camilan alternatif berserat tinggi [Acceptability and nutrient content of chocolate crispy almond as an alternative high fiber snack] Evajune Widiyawati; Nani Ratnaningsih; Badraningsih Lastariwati
Jurnal Teknologi & Industri Hasil Pertanian Vol 26, No 2 (2021): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v26i2.94-101

This study aimed to determine the acceptability of the product and the nutritional content of the chocolate crispy almond product. This study used the Research and Development (R&D) method with a 4D model (define, design, development, disseminate). Data analysis used descriptive statistics and presented in the form of mean and standard deviation. The sensory test involved 50 panelists from the general public, while the nutritional content was carried out in the laboratory. The results showed that as many as 83% of consumer acceptance of crispy almond products was at a score of 3.30 (likes). Laboratory test results showed that crispy almond products contain 4.30% water, 1.30% ash, 10.62% protein, 19.03% fat, 46.37% carbohydrates, 396.05kcal energy, and total fiber content of 18.39%. Based on this high fiber content, crispy almond products can be categorized as fiber-rich snacks.

Kandungan Gizi, Aktivitas Antioksidan dan Uji Organoleptik Puding Berbasis Kembang Kol (Brassica oleracea var. botrytis) dan Strawberry (Fragaria x ananassa) Luh Putu Prema Wadhani; Nani Ratnaningsih; Badraningsih Lastariwati
Jurnal Aplikasi Teknologi Pangan Vol 10, No 1 (2021): February 2021
Publisher : Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jatp.7061

Masih kurangnya konsumsi sayuran dan buah yang terjadi di Indoensia saat ini. Kembang kol dan strawberry merupakan sayur dan buah yang mengandung zat gizi dan antioksidan yang berperan penting dalam mengurangi resiko timbulnya berbagai masalah kesehatan. Salah satu upaya dalam meningkatkan konsumsi buah dan sayur dapat dilakukan dengan cara pemanfaatan kembang kol dan strawberry secara bersamaan yang diolah menjadi produk pangan basah seperti puding. Penelitian ini bertujuan untuk menganalisis kandungan gizi, aktivitas antioksidan dan uji organoleptik pada puding berbasis kembang kol dan strawberry. Metode penelitian ini menggunakan metode penelitian dan pengembangan (Research and Development) dengan model 4D. Penelitian ini terdiri dari proses pembuatan puding dengan campuran 30% kembang kol dan 25% strawberry, analisis kandungan gizi puding yang terdiri dari analisa kadar air, kadar abu, protein, lemak, karbohidrat, kalium, natrium, analisis aktivitas antioksidan dan uji organoleptik. Hasil analisis kandungan air, abu, protein, lemak, karbohidrat, natrium dan kalium masing masing sebesar 80,82%, 2,35%, 8,20%, 0,18%, 89,18%, 380,59 mg, dan 278,09 mg, sedangkan aktivitas antioksidan sebesar 229,23%. Puding ini dapat diterima oleh panelis dengan nilai terhadap sifat keseluruhan sebesar 3,7. Kesimpulannya, kembang kol dan strawberry dapat digunakan sebagai formula dalam pembuatan puding yang memiliki kandungan sayuran dan buah.Nutrient content, antioxidant activity and Organoleptic test of Pudding Based on Cauliflower (Brassica oleracea var. Botrytis) and Strawberry (Fragaria x ananassa)AbstractThe lack of consumption of vegetables and fruits is happening in Indonesia at this time. Cauliflower and strawberry are vegetables and fruits that contain nutrients and antioxidants which can play an important role in reducing the risk of various health problems. One effort to increase consumption of fruits and vegetables can be done by utilizing cauliflower and strawberries that are processed into food such as pudding. This study aims to analyze the nutritional content, antioxidant activity and organoleptic tests on cauliflower and strawberry-based pudding. This research used research and development methods using 4D model. This research applied mixture of 30% cauliflower and 25% strawberry in pudding. Nutrients analysis wer done on water content, ash content, protein, fat, calcium, potassium, sodium, antioxidant activity. Organoleptic analysis was also conducted in this research. The results of the analysis of water, ash, protein, fat, carbohydrate, sodium and potassium content were 80.82%, 2.35%, 8.20%, 0.18%, 89.18%, 380.59 mg, 278.09 mg, respectively, while the antioxidant activity achieved 229.23%. This pudding could be accepted by panelists with a total value of 3.7. In conclusion, cauliflower and strawberry could be used in making vegetable and fruit rich pudding.

KANDUNGAN GIZI DAN DAYA TERIMA ROTI STREUSSEL KACANG GUDE (Cajanus Cajan) YANG KAYA KALIUM UNTUK PENDERITA HIPERTENSI Isna Nur Fitriana; Nani Ratnaningsih; Badraningsih Lastariwati
Jurnal Teknologi Hasil Pertanian Vol 14, No 2 (2021): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Gude beans (Cajanus cajan) (L.) Millsp) or also called pigeon peas are a type of black legume that can be found in India, Asia and Africa. Pigeon peas are a source of protein, fiber, vitamins, and minerals, including potassium, but the utilization of pigeon peas for food, especially in the bakery, is still limited. This study aimed to determine the nutritional content of pigeon pea streussel bread through laboratory tests (proximate test and potassium content test) and public acceptance through panelists' preference test. This study used a R&D (Research and Development) with a 4D model (Define, Design, Development and Disseminate). Public acceptance was conducted by 100 general public using a preference test form. Data analysis used descriptive statistics and paired sample t-test. The preference test of gude streussel bread showed 4.09 (preferred). Nutritional content of pigeon pea streussel bread per 100 grams consisted of 51.3 grams of carbohydrates, 7.64 grams of protein, 10.36 grams of fat, 310.53 kcal of energy, and 188.79 mg of potassium. This research show that pigeon pea streussel bread can be consumed as a healthy bread for people with hypertension.

Co-Authors Adlina Dhiyaul Haq Agustin, Rezna Rahayu Aisyahra, Elfina Agung Alamudin, Rizki Ali, Nabila Nurhaliza Apriliani, Leni Asep Idin, Asep Badra Lastariwati Badraningsih Lastariwati Darmawan, Ari Wawan Dedi Muhtadi, Dedi Edi Hidayat Elya Elya Hartini, Elya Evajune Widiyawati Evajune Widiyawati Fadilah, Sofia Rahma Nur Fadlilah, Arina Nur Fauziah, Yesi Ulfah Firdaus, Naufal Gandi, Agus Gustaman, Randy Fadillah Gyenin, Mary Hajriyanto, Muhammad Haris Hakim, Putri Rahmah Nur Handayani, Tri Bekti Herayani, Evi Hermawati, Elis Hetty Patmawati Hidayat, Raesa Novandika Ichda Chayati Inayah, Hikmi Isna Nur Fitriana Karsim, Karsim Kemas, Kemas Lastarawati, Badraningsih Latifah, Anisa Tri lina marlina, lina Lisbadiyah, Ulpah Luh Putu Prema Wadhani Luh Putu Prema Wadhani Maheltra, Alma Nesya Margaretha Heny Widayati Marjan, Marjan Marwanti Mega Nur Prabawati, Mega Nur Michellia Gemma Kartika Milah, Saepul Muflihah, Yeyen Muhammad Harun Muhammad Zaki Mujiyono Mujiyono Mujiyono Mujiyono Mulyani, Agis Mutiara Nugraheni Nashrulloh, Fahreza Nazarrahmah, Nazarrahmah Ni'mah, Khomsatun Nina Herlina Ni’mah, Khomsatun Noor, Eneng Siti Juariah Nopiana, Rida Novi Dwi Utami Nugraha, Depi Ardian Nurfadillah, Zahra Awalia Nurhayati, Yanti Nurherliyani, Yuni NURLAELA NURLAELA Nurul Hasanah Pahmi, Miptahul Pahmie, Miptahul PUJI LESTARI Putri, Ismaluthfi Nafi’ah Putriyannah, Lia Nur Indah Rahayu, Diar Veni Rahmah, Nadifa Aulia Rahmayanti, Dety Rudi Priyadi Ruhma, Salwa Zakiyah Saadah, Anisa Nur Saepuloh Saepuloh Salsabila, Dinda Nur Simaremare, Perawati Sri Tirto Madawistama Suhaya Suhaya, Suhaya Sukirwan Sukirwan Supratman Supratman, Supratman Susilawati, Ai Elis Syabina, Raisya Hizkiya Taqwani, Ratna Amalia Thohari, Fina Lutpiani Titin Hera Widi Handayani Tresnasih, Ima Tutiek Rahayu Tutiek Rahayu Ucu Rosmiati Veni Rahayu, Diar Wijayanti, Anti Windayani, Kiki Wulan, Wulan Yestina, Ratna Yuriani Yuriani

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