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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Food and Pharmaceutical Science Jurnal Teknologi Pangan Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknologi Pertanian agriTECH JITEK (Jurnal Ilmiah Teknosains) Pro Food JFMR (Journal of Fisheries and Marine Research) JMM (Jurnal Masyarakat Mandiri) Amerta Nutrition Jurnal Pengabdian Magister Pendidikan IPA Jurnal Teknologi Pertanian Andalas Jurnal Abdi Insani Nusantara Science and Technology Proceedings Euler : Jurnal Ilmiah Matematika, Sains dan Teknologi AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Prosiding Konferensi Nasional PKM-CSR Journal of Food and Pharmaceutical Sciences Alamtana Jurnal Wicara Desa
Satrijo Saloko
Faculty Of Food Technology And Agro Industry, University Of Mataram, Nusa Tenggara 83126 Indonesia
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Pelatihan Pembuatan Mie Sehat Sebagai Pangan Alternatif untuk Mencegah Stunting di Desa Sambik Bangkol Syamsurrijal, Syamsurrijal; Ardian, Junendri; Naufali, M. Nizhar; Latif, Kurniadin Abdul; Saloko, Satrijo; Putra, Guyup Mahardhian Dwi; Hadi, Agus Purbathin
Alamtana: Jurnal Pengabdian Masyarakat UNW Mataram Vol 5 No 3 (2024): Edisi Desember 2024
Publisher : LPPM UNIVERSITAS NAHDLATUL WATHAN MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51673/jaltn.v5i3.2301

Abstract

Pengetahuan merupakan suatu ilmu dari manusia yang telah melakukan pengidahan terhadap suatu objek tertentu. Metode pelaksanaan dilakukan dengan dua tahap yaitu persiapan dan pelaksanaan. Pada tahap persiapan kegiatan dilakukan dengan 1) Menyampaikan pada pihak kepala desa, terkait kegiatan yang akan dilaksanakan. Pada kegiatan ini bertujuan untuk memperkenalkan kegiatan yang akan dilakukan di Desa Sambik Bangkol. 2) merancang jadwal kegiatan sosialisasi dan pelatihan. Metode Pengumpulan data dilakukan dengan observasi pengetahuan Kelompok Wanita Tani Melati Putih Dari hasil observasi yang dilakukan saat pelatihan , menunjukkan bahwa distribusi frekuensi responden berdasarkan pengetahuan Kelompok Wanita Tani Melati Putih diperoleh data, mayoritas pengetahuan Kelompok Wanita Tani Melati Putih di Desa Sambik Bangkol yaitu berada pada kategori pengetahuan cukup sebanyak 38 responden (35,5%).
INOVASI PRODUK OLAHAN NANAS DALAM MEMANFAATKAN SUMBER DAYA ALAM DI DESA LENDANG NANGKA UTARA Satria, Muhammad Tito; Fadhilah, Rifdah; Faradina, Cinta Sasmi; Izza, Nida’ul Kamilatul; Andini, Lani; Zazkiya, Nely; Garini, Fitri Ardia; Kuswanto, Reklivson Andre; Akbar, Rizal; Putra, Nicko Rosyawan; Saloko, Satrijo
Jurnal Wicara Vol 2 No 2 (2024): Jurnal Wicara Desa
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/wicara.v2i2.4114

Abstract

Mengacu pada data Badan Pusat Statistik (2022), di Indonesia nanas menjadi salah satu buah komoditas. Produksi nanas di Indonesia trus meningkat hingga 2,8 juta ton per tahun 2021. Desa Lendang Nangka Utara merupakan daerah penghasil nanas terbesar di Nusa Tenggara Barat dengan total lahan mencapai 900 hektar. Berdasarkan potensi sumber daya alam yang ada di Desa Lendang Nangka Utara, mahasiswa Kuliah Kerja Nyata (KKN PMD) UNRAM melalui program pelatihan produk olahan nanas maka dibuat inovasi selai nanas yaitu selai nanas daun kelor. Metode pelaksanaan kegiatan produk olahan nanas ini terdiri dari persiapapan, proses pembuatan seperti penyortiran, pengupasan, pencucian, penirisan, blanching, penghancuran, pencampuran, pemasakan, pendinginan dan pengemasan, serta kegiatan yang terakhir yaitu pelatihan. Pengembangan produk selai nanas daun kelor dilanjutkan melalui kegiatan pelatihan bersama masyarakat. Kegiatan pelatihan diikuti oleh 30 peserta yang mewakili 15 dusun di Desa Lendang Nangka Utara. Kegiatan ini bertujuan untuk memperkenalkan produk kepada masyarakat sehingga kedepannya mampu memberikan nilai jual yang menunjang desa wisata. Olahan produk nanas mendapatkan respon yang sangat positif dari masyarakat setempat. Berdasarkan hasil testimoni dari masyarakat selai nanas daun kelor memiliki rasa manis seperti madu, ditambah sedikit asam. Kemudian, pada kemasan sudah tertera label yang menginformasikan terkait dengan nama produk yaitu “Pinnaple Jam Kelor” yang diproduksi oleh kelompok KKN-PMD Universitas Mataram Desa Lendang Nangka Utara.
Prediction of Protein Content and Glycemic Index of Local Food-Based Snack Bars Using Lagrange Polynomial Interpolation Dwikasari, Lingga Gita; Basuki, Eko; Saloko, Satrijo; Handito, Dody; Rasyda, Riezka Zuhriatika
Euler : Jurnal Ilmiah Matematika, Sains dan Teknologi Volume 13 Issue 2 August 2025
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/euler.v13i2.31845

Abstract

Snack bars have the potential to serve as a healthy and nutritious snack alternative. One of the key factors to consider in the development of snack bars is their protein content and glycemic index. These two attributes can be predicted using the Lagrange polynomial interpolation method. In this study, predictions were carried out using Lagrange polynomial interpolation of orders 1, 2, 3, 4, and 5. The research began with the preparation of 11 snack bar formulations, followed by measurements of their protein content and glycemic index. The obtained data were then divided into two groups: the first group was used as test points for the Lagrange polynomial interpolation process, and the second group served as a benchmark for comparing the interpolation prediction results. The predicted results from the Lagrange polynomial interpolation were compared with the actual data, and the prediction accuracy was evaluated using the NRMSE value. The results showed that Lagrange polynomial interpolation of orders 1, 2, 3, 4, and 5 was effective in predicting the protein content and glycemic index of the snack bars. Furthermore, the NRMSE values indicated that second-order Lagrange interpolation provided the highest prediction accuracy, with the smallest NRMSE values: 0.08244 for protein content prediction and 0.06798 for glycemic index prediction.
MANAJEMEN RISIKO PERIKANAN TANGKAP (STUDI KASUS DI TENGAH PANDEMI COVID-19) Nurhayati, Atikah; Pical, Venda; Erfani, Anthon; Hilyaa, Siti; Saloko, Satrijo; Made, Sutinah; Purnomo, Agus Heri
JFMR (Journal of Fisheries and Marine Research) Vol. 4 No. 3 (2020): JFMR
Publisher : Faculty of Fisheries and Marine Science, Brawijaya University, Malang, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfmr.2020.004.03.15

Abstract

The spread of the Coronavirus outbreak has had an impact on the fisheries sector. The spread of the Corona Virus has brought new challenges and risks in social life, including capture fisheries products. Disruption of supply chain between business actors and consumers due to restrictions on human mobility that were implemented to overcome the Covid-19 outbreak. This reserach aims to analyze the fisheries risk management case study in pandemic Covid-19. This research was conducted in April - September 2020. The data used are primary and secondary data. Primary data obtained by taking non-probability sampling techniques to 50 respondents of capture fisheries business actors, using health protocols. Secondary data were obtained using literature studies. The analytical tool used in this research is descriptive analysis. Based on the results of research, the risks received by capture fisheries business actors include the risk of the capture fisheries production process during the Covid-19 pandemic, the risk of collaborating with capture fisheries production during the Covid-19 pandemic, the risk of decision making during the Covid-19 pandemic, the risk of product market capture fisheries during a pandemic. Adaptation strategies should be done undertaken by fishery business actors by optimizing the function and role of fishery cooperatives, strengthening marine and fisheries financial institutions, strategies for adapting fisheries marketing through a warehouse receipt system.
INOVASI PRODUK OLAHAN NANAS DALAM MEMANFAATKAN SUMBER DAYA ALAM DI DESA LENDANG NANGKA UTARA Satria, Muhammad Tito; Fadhilah, Rifdah; Faradina, Cinta Sasmi; Izza, Nida’ul Kamilatul; Andini, Lani; Zazkiya, Nely; Garini, Fitri Ardia; Kuswanto, Reklivson Andre; Akbar, Rizal; Putra, Nicko Rosyawan; Saloko, Satrijo
Jurnal Wicara Vol 2 No 2 (2024): Jurnal Wicara Desa
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/wicara.v2i2.4114

Abstract

Mengacu pada data Badan Pusat Statistik (2022), di Indonesia nanas menjadi salah satu buah komoditas. Produksi nanas di Indonesia trus meningkat hingga 2,8 juta ton per tahun 2021. Desa Lendang Nangka Utara merupakan daerah penghasil nanas terbesar di Nusa Tenggara Barat dengan total lahan mencapai 900 hektar. Berdasarkan potensi sumber daya alam yang ada di Desa Lendang Nangka Utara, mahasiswa Kuliah Kerja Nyata (KKN PMD) UNRAM melalui program pelatihan produk olahan nanas maka dibuat inovasi selai nanas yaitu selai nanas daun kelor. Metode pelaksanaan kegiatan produk olahan nanas ini terdiri dari persiapapan, proses pembuatan seperti penyortiran, pengupasan, pencucian, penirisan, blanching, penghancuran, pencampuran, pemasakan, pendinginan dan pengemasan, serta kegiatan yang terakhir yaitu pelatihan. Pengembangan produk selai nanas daun kelor dilanjutkan melalui kegiatan pelatihan bersama masyarakat. Kegiatan pelatihan diikuti oleh 30 peserta yang mewakili 15 dusun di Desa Lendang Nangka Utara. Kegiatan ini bertujuan untuk memperkenalkan produk kepada masyarakat sehingga kedepannya mampu memberikan nilai jual yang menunjang desa wisata. Olahan produk nanas mendapatkan respon yang sangat positif dari masyarakat setempat. Berdasarkan hasil testimoni dari masyarakat selai nanas daun kelor memiliki rasa manis seperti madu, ditambah sedikit asam. Kemudian, pada kemasan sudah tertera label yang menginformasikan terkait dengan nama produk yaitu “Pinnaple Jam Kelor” yang diproduksi oleh kelompok KKN-PMD Universitas Mataram Desa Lendang Nangka Utara.
Pengaruh Rasio Tepung Biji Kecipir, Tepung Daun Kelor dan Mocaf (Modified Cassava Flour) terhadap Sifat Fisikokimia dan Organoleptik Nugget Nabati Alamsyah, Ahmad; Apriliyanti, Lia; Rasyda, Riezka Zuhriatika; Saloko, Satrijo
Pro Food Vol. 10 No. 1 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i1.391

Abstract

Plant-based nuggets can be an alternative for consumers who want to reduce meat consumption or for vegetarians. The purpose of this study was to determine the effect of the ratio of winged bean seed flour, moringa leaf flour, and mocaf (modified cassava flour) on the physicochemical and organoleptic properties of vegetable nuggets. This study used an experimental method with a one-factor Completely Randomized Design (CRD), namely the ratio of winged bean seed flour, moringa leaf flour, and mocaf (0%:0%:50%, 4%:1%:45%, 8%:2%:40%, 12%:3%:35%, 16%:4%:30%, and 20%:5%:25%). Parameters observed included moisture content, protein content, antioxidant activity, texture, color and organoleptic (taste and aroma). Observation data were tested with ANOVA at 5% significance level using Co-Stat software. Treatments that were significantly different were further tested using the Honest Differential Test at the same level. The results showed that the ratio of winged bean seed flour, moringa leaf flour and mocaf gave a significantly different effect on moisture content, protein content, antioxidant activity, texture, color, and organoleptic taste, but gave no significantly different effect on the organoleptic aroma of vegetable nuggets.
Empowerment of Women Farmers Group Jempiring, Bresela Village, Payangan District, Gianyar Regency, in Producing Traditional Snacks for "Celebrations" Semariyani, A.A. Made; Saloko, Satrijo; Yasa, I Wayan Sweca; Suriati, Luh; Singapurwa, Ni Made Ayu Suardani; Sudiarta, I Wayan; Mangku, I Gede Pasek; Chindrawato, A.A. Sagung Manik; Setianingsih, Ni Luh Putu Putri; Laksmi, A.A. Ayu Kanaka Mutiara; Mulia, I Komang Oki Budi; Subin, Maria Reinaldis Jebaut; Putri, , Ni Kadek Sintya Pradnyani
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.843

Abstract

The group members of the Jempiring Women Farmers Group in Bresela Village have limited knowledge and skills in processing traditional snack products that are hygienic, varied, and suitable for sale for “upakara” (religious ritual) purposes. Most of the “upakara” snacks are purchased from outside the village, which has an impact on the community's low local income and lack of economic independence. The method of implementing the activity includes several stages, namely: socialization and counseling regarding the importance of sanitation and hygiene in food processing, practical training in making various types of traditional snacks, such as “jaja uli” and “jaja begina”, which are suitable for “upakara”, and assistance in terms of packaging, pricing, and product marketing. The results of this activity are very significant: the members of the Jempiring group are now not only able to produce traditional snacks independently but have also formed a local marketing network. This success not only increases the group's income but also preserves the traditional Balinese culinary heritage and strengthens the village's economic independence. Contribution to Sustainable Development Goals (SDGs):SDG 1 – No PovertySDG 5 – Gender EqualitySDG 8: Decent Work and Economic GrowthSDG 11 – Sustainable Cities and Communities
Co-Authors A.A. Made Semariyani Agung Endro Nugroho Agus Heri Purnomo, Agus Heri Agus Purbathin Hadi Ahmad Alamsyah Ahmad Alamsyah Akbar, Rizal Alfian Pujian Hadi Aluh Nikmatullah Andini, Lani Aprilia, Veriani Apriliyanti, Lia Arif Sabta Aji Atikah Nurhayati Ayudistira, Saufika Baiq Nisrina Nurubay Baiq Nuzulina Bambang Budi Santoso Bambang Setiaji Chindrawato, A.A. Sagung Manik Cicilia, Siska Dian Resti Setyaningrum Djidin, Radhiyya Tsabitah Djidin, Radhiyya Tsabitah S. Dody Handito, Dody Dwiani, Afe Eko Basuki, Eko Erfani, Anthon Eva Mayasari Fadhilah, Rifdah Faradina, Cinta Sasmi Garini, Fitri Ardia Guyup Mahardhian Dwi Putra Hadi, Agus Purbathin Hartina Hartina Hilyaa, Siti I Gede Pasek Mangku I Wayan Sudiarta Izza, Nida’ul Kamilatul Khoirunnisah, Frisqi Meilany Kurniadin Abd Latif Kuswanto, Reklivson Andre L. Mukhtar Atmawinata Laksmi, A.A. Ayu Kanaka Mutiara Lingga Gita Dwikasari, Lingga Gita Luh Suriati M. Qazuini Maria Ulfa Muhammad Sarjan Mulia, I Komang Oki Budi Mutia Devi Ariyana Naufali, M. Nizhar Ni Made Ayu Suardani Singapurwa Nursan, Muhammad Oke Anandika Lestari Pical, Venda Purnama Darmadji Putra, Nicko Rosyawan Putri, , Ni Kadek Sintya Pradnyani Raden Mohamad Herdian Bhakti Rasyda, Riezka Zuhriatika rekapangan, Nazaruddin Rizka Amalia Rumiyati S. Djidin, Radhiyya Tsabitah Sahrul Alim Sailendra, Nova Veronika Satria, Muhammad Tito Setianingsih, Ni Luh Putu Putri Siska Cicilia Siska Cicillia Siti Rakmah Sopiandi Sopiandi Sri Widyastuti Sri Widyastuti Subin, Maria Reinaldis Jebaut Sutinah Made, Sutinah Syamsurrijal, Syamsurrijal Yasa, I Wayan Sweca Yekti Asih Purwestri Yudi Pranoto Zazkiya, Nely