Article Per Year (5 Year)
p-Index From 2021 - 2026
2.407
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian Journal of Research and Technology Food Science and Technology Journal (Foodscitech) Jurnal Pengabdian UNDIKMA Humanism : Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Indonesia International Journal of Engineering, Science and Information Technology ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Prosiding Konferensi Nasional PKM-CSR Journal of Applied Plant Technology
Fungki Sri Rejeki
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Nursing Physics Public Health Social Sciences Transportation Other

Published : 26 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 26 Documents
Search

 1   2   3 
Pemberdayaan Masyarakat melalui Pemanfaatan Susu Kambing dan Umbi Talas sebagai Sumberdaya Pangan Lokal untuk Mengatasi Stunting di Desa Genggelang Kabupaten Lombok Utara Juniawan, Alvin; Wanadiatri, Halia; Swandayani, Rosalina Edy; Wedowati, Endang Retno; Rejeki, Fungki Sri; Haryanta, Dwi
Jurnal Pengabdian UNDIKMA Vol. 6 No. 1 (2025): February
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v6i1.13522

Abstract

This community service activity aims to empower the community by utilizing local food sources processed from taro tubers and Etawa goat's milk to overcome stunting in Genggelang Village, North Lombok Regency. The implementation method of this service included socialization, training, and mentoring. The evaluation instrument for this activity used a pre-test and post-test, which were then analyzed descriptively. The results of this service showed that the community increased knowledge and skills to process the potential of local village food into processed taro flour products, cookies, processed Etawa goat's milk products, and vegetable nuggets. The potential of these products could overcome the problem of stunting and improve the community's economy.
Pengelolaan Food Waste Tingkat Rumah Tangga bagi Kader PKK di Desa Sumput Kabupaten Sidoarjo Wedowati, Endang Retno; Rejeki, Fungki Sri; Puspitasari, Diana; Handarini, Kejora; Rahmiati, Retnani
Jurnal Pengabdian UNDIKMA Vol. 6 No. 2 (2025): May
Publisher : LPPM Universitas Pendidikan Mandalika (UNDIKMA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/jpu.v6i2.14760

Abstract

This community service aims to improve the knowledge and skills of PKK cadres in managing food waste bg processing it into useful products. The implementation method of this community service used counseling and training in processing pineapple skin waste into fermented drinks. The target partners were PKK cadres in Sumput Village, Sidoarjo Regency. The activity evaluation instrument used a questionnaire with a data analysis technique, namely descriptive analysis through frequency testing. The results of this community service showed an increase in partner knowledge and insight regarding food waste and its management, this is indicated by changes in community behavior to be more concerned about the use of food ingredients. In addition, there was a transfer of technology to target partners regarding the processing of pineapple skin waste into fermented drinks.
Proporsi Tepung Beras Merah dan Tepung Kedelai terhadap Kualitas Wingko Utama, Dio Alif; Puspitasari, Diana; Rejeki, Fungki Sri
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7050

Abstract

Wingko is a traditional food that has potenstial to be developed. Diversification of wingko can be done by using brown rice flour and soybean flour, which also expected to increase the nutritional content of wingko. The research objective 1). To determine the effect of the proportion of glutinous rice flour, brown rice flour, and soybean flour on the quality of wingko, 2) To determine the financial feasibility of wingko. This research used factorial randomized block design. Factor 1 is brown rice flour and factor 2 is soybean flour. The parameters tested were moisture, ash, crude fiber, protein, and organoleptic tests which included aroma, taste, color, and texture, as well rancidity (physical), and microbial tests (visually). Selection of alternatives using the expectation value methods. Financial feasibility parameters include BEP (Break Even Point), NPM (Net Present Value), IRR (Internal Rate of Return), and PP (Payback Period).The result showed that B2K1 treatment was selected with total expectation value 7.66. This treatment has a yield percentage 9.75%, 13.48% moisture content, 1.96% ash, 6.45% protein, 7.50% crude fiber, 34.60% aroma parameters, 45.60% taste, 40.00% texture, and 13.30% color. The results of financial analysis with parameters of BEP, NPV, IRR,and PP can be concluded that wingko production business design is feasible to be developed
KUALITAS BISKUIT MP-ASI DARI TEPUNG KOMPOSIT KIMPUL-KACANG TUNGGAK DAN TEPUNG SAGU SELAMA PENYIMPANAN Puspitasari, Diana; Rejeki, Fungki Sri; Wedowati, Endang Retno; Koesriwulandari; Kadir, Akmarawita
Journal of Research and Technology Vol. 6 No. 1 (2020): JRT Volume 6 No 1 Jun 2020
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v6i1.142

Abstract

Kimpul can be used as various types of products to increase added value, one of that is biscuits. The advantages of biscuits include long-lasting, also easy to digest. Therefore biscuits can be made as complementary foods for ASI (MP-ASI). MP-ASI biscuits are commonly consumed by children aged 12-24 months. MP-ASI biscuits with the raw material of kimpul flour still need other ingredients to increase the protein content in order to meet the quality requirements, such as cowpea flour. To improve the texture to make it softer, it is used sago flour. Sago flour, which has a high starch content, also functions as an adhesive. This study aimed to determine the quality of the MP-ASI biscuit product of kimpul-cowpea composite flour and sago flour during storage. The research used a single factor RAK, namely the type of packaging (PE pouch, aluminum foil pouch, PE-aluminum foil pouch) and repeated three times. Observation during storage was done in every two weeks for six months. The parameters taken were physical characteristics, water content, Aw, FFA, TPC, and peroxide number. The results showed that during storage, there was a decrease in the quality of physical characteristics, increased water content, Aw, FFA, peroxide number, and TPC. Based on physical and chemical quality, the treatment that experienced the lowest quality decline was P1 (Aluminum Foil).
PENAMBAHAN EKSTRAK TEH TERHADAP KARAKTERISTI MIE BASAH Fungki Sri Rejeki; Diana Puspitasari; Endang Retno Wedowati
Journal of Research and Technology Vol. 4 No. 2 (2018): JRT Volume 4 No 2 Des 2018
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v4i2.194

Abstract

Wet noodles as a source of carbohydrates have a moderate GI value that is 53-56. For this reason, engineering processes was needed to reduce GI value so that it becomes safe and healthy food. Tea (Camellia sinensis) contains tannin polyphenols which can reduce protein and starch digestibility so that the glycemic response decreases. The addition of tea extract to the noodleswill result in changes in product properties, so that research on quality of wet noodles with tea extract addition was needed. This research used Factorial Randomized Block Design. The first factor was tea type with two levels and second factor was tea extract concentration with three levels. The parameters observed were organoleptic test, namely taste, aroma and color, and chemical tests, namely protein and tannin content. The research conclusion were: (1) based on organoleptic test, the addition of green tea was preferred over black tea, (2) the addition of green tea and black tea did not caused significant differences in protein content, (3) the tannin content with the addition of green tea tends to be higher than black tea, and (4) the selected treatmentwas T1K1 (addition of 1% green tea extract) containing 5.81% protein and 15.39% tannin. Keywords: Wet Noodles, Tea Extract, Organoleptic, Protein, Tannin.
PROPORSI MANGGA PODANG-PISANG KEPOK DAN KONSENTRASI JERUK NIPIS TERHADAP KARAKTERISTIK FRUIT LEATHER MANGGA Rejeki, Fungki Sri; Anggita, Della; Wedowati, Endang Retno
Journal of Research and Technology Vol. 5 No. 2 (2019): JRT Volume 5 No 2 Des 2019
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v5i2.302

Abstract

Fruit leather is a snack made from fruit puree in the form of thin sheets, plastic texture, and does not break when rolled. The raw material used was a podang mango extract. The component of pectin, acid, and sugar affect the fruit leather texture. Addition ofkepok banana puree needed as a source of pectin. Furthermore, the addition of ime juice to reduce pH on mixed puree. Randomized Block Design used with two factors and three replications. The first factor was the proportion of podang mango extract and kepok banana puree (90:10; 80:20; 70:30). The second factor was a concentration of lime juice (0%; 0,4%; 0,8%). The parameters observed were yield, pH, moisture content, crude fiber content, reducing sugar content, aroma, flavor, and texture. The research result showed that the best treatment was 80% podang mango extract, 20% kepok banana puree, and 0.4% lime juice.
Co-Authors Adi Candra, Adi Akmarawita kadir, Akmarawita Alvin Juniawan Anggita, Della Azis, Nur Della Anggita Diana Puspitasari Diana Puspitasari Diana Puspitasari Dwi Haryanta Emmy Wahyuningtyas Endang Retno W Endang Retno Wedowati Fathurrahman Fathurrahman Iriantini, Dwi Bhakti Kejora Handarini Koesriwulandari Marina Revitriani Nurmawati, Anita Rahmiati, Retnani Rosalina Edy Swandayani Tri Rahayuningsih Utama, Dio Alif Wanadiatri, Halia Waskito, Johan Paing Heru