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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Agrointek Jurnal Teknologi Pertanian agriTECH Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Teknologi Hasil Pertanian PRIMA: Journal of Community Empowering and Services Fruitset Sains : Jurnal Pertanian Agroteknologi

Setyaningrum Ariviani

Department Of Food Science And Technology, Faculty Of Agriculture, Universitas Sebelas Maret

Author-ID : 3764961

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Environmental Science Health Professions Medicine & Pharmacology Public Health Other

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Does Food Safety Knowledge Influence Customer Expectation and Perception on Restaurant’s Quality Attributes? Padmaningrum, Dwiningtyas; Fauza, Gusti; Karunia, Aulia Rahma; Juego, Bonn; Nursiwi, Asri; Ariviani, Setyaningrum; Prasetyo, Hari
Jurnal Teknologi Hasil Pertanian Vol 16, No 2 (2023): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i2.74733

The number of restaurants has increased recently and leads to a pierce competition in this business. To be more competitive, restaurant owners need to pay more attention on customer satisfaction. This study is aimed to examine customer satisfaction in restaurants using three variables, namely food quality, services, and environment facilities in a restaurant. Unlike studies in this area the variables were evaluated using food safety criteria where the customers’s knowledge about food safety issues were measured to analyze whether it affects the customer perception and satisfaction. The importance-performance analysis (IPA) is used to explain which attributes that need to be improved after mapping the customer expectations and perceptions. Implementing IPA to could help restaurant owners to concentrate on improving the priority quality attributes, i.e., the attributes that are important for customers but have relatively low performance. A questionnaire with food safety perspective question were distributed to 400 customers and 395 questioner were completed. The IPA Diagram reveals that the higher the consumer's knowledge the more attributes were suggested to be improved.

PENGARUH DIET EKSTRAK BUAH SALAM (Syzygium polyanthumr [Wight.] Walp) TERHADAP KADAR GLUKOSA DARAH DAN PROFIL LIPID (TOTAL KOLESTEROL, HDL-C, LDL-C, DAN TRIGLISERIDA) PADA TIKUS WISTAR Ariviani, Setyaningrum
Jurnal Teknologi Hasil Pertanian Vol 3, No 1 (2010)
Publisher : Universitas Sebelas Maret (UNS)

Penelitian sebelumnya menunjukkan bahwa ekstrak buah salam (Syzygium polyanthum [Wight.] Walp) memilikikapasitas antioksidan sebagai penangkap radikal bebas dan penghambat peroksidasi sistem linoleat. Penelitianini bertujuan untuk mengkaji pengaruh diet ekstrak buah salam (Syzygium polyanthum [Wight.] Walp) terhadapkadar glukosa darah dan profil lipid (total kolesterol, HDL-C, LDL-C dan Trigliserida) pada tikus wistar. Hasilpenelitian menunjukkan bahwa diet ekstrak buah salam dapat menurunkan kadar glukosa, total kolesterol,trigliserida, LDL kolesterol, dan meningkatkan kadar HDL kolesterol tikus wistar, bertutut-turut sebesar 5,92 %,8,10 %, 4,51 %, 48.25% dan 11.87%.

Diversifikasi Produk Brownies Tempe di Industri Rumah Tangga “BROWNIESTA” Melalui Introduksi Teknologi Tepat Guna Siswanti, Siswanti; Ariviani, Setyaningrum; Ishartani, Dwi; Atmaka, Windi; Khasanah, Lia Umi
PRIMA: Journal of Community Empowering and Services Vol 6, No 2 (2022): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v6i2.71542

A small medium enterprise (SME) of BROWNIESTA produces tempeh brownies products and is located in Pengkok Village, Kedawung District, Sragen Regency. The community service activities in 2020 conducted by the service team of Universitas Sebelas Maret (UNS) were proven to increase the production capacity and quality of tempeh brownies. The COVID-19 pandemic impacted the cessation of BROWNIESTA SMEs’ production activities. Along with the improvement in post-pandemic conditions, product demand is increasing. However, the increase in product demand could not be fully handled by BROWNIESTA SMEs. BROWNIESTA SMEs experienced difficulties, such as inadequate production equipment and lacking marketing techniques. BROWNIESTA SMEs must also be maintained through product innovation, such as steamed tempeh brownies production. Hence, this service activity aims to increase production efficiency and capacity, elevate tempeh brownies diversification, and improve product marketing techniques at BROWNIESTA SMEs. The service activities involved the appropriate technology introduction through the following activities: 1) a stand mixer and steamer introduction; and 2) the training of entrepreneurship, information technology (IT)-based marketing, and direct selling strategies. A stand mixer introduction succeeded in increasing brownies’ production efficiency by preventing the repetition of dough production in each batch. Brownies’ production capacity also increased up to 20-25% products/day. The steamer introduction successfully produced steamed tempeh brownies, thus tempeh brownies diversification was accomplished. Several training activities were proven to increase BROWNIESTA SMEs’ knowledge, especially regarding online marketing, by launching their first Instagram account to improve business activities.

UMUR SIMPAN DAN KUALITAS MIKROBIOLOGIS TELUR ITIK ASIN RENDAH SODIUM DENGAN PENGGUNAAN EKSTRAK DAUN JATI DAN PENGOVENAN Setyaningrum Ariviani; Gusti Fauza; Dwi Ishartani; Dyah Kartika Dewi
Jurnal Teknologi Hasil Pertanian Vol 12, No 2 (2019): Agustus
Publisher : Universitas Sebelas Maret (UNS)

DEVELOPMENT OF COWPEA (Vigna unguiculata) SPROUTS FLOUR AS A FUNCTIONAL CEREAL HIGH IN DIETARY FIBER AND ANTIOXIDANT POTENTIAL Setyaningrum Ariviani; Nurul Hidayati Sholihin; Galih Poetri Nastiti
Jurnal Teknologi Hasil Pertanian Vol 14, No 2 (2021): Agustus
Publisher : Universitas Sebelas Maret (UNS)

The average consumption of dietary fiber in Indonesian is still below the recommended daily intake. Low dietary fiber intake has an impact on the development of degenerative diseases and metabolic syndrome. One of the risk factors for the occurrence of the disease is oxidative stress. The most effective strategy to overcome oxidative stress is through dietary antioxidants intake. Cowpea is proven to be rich in bioactive compounds such as flavonoids, dietary fiber as well as antioxidants, and these compounds have been successfully increased by germination. This study aims to develop cowpea sprouts flour as a functional cereal high in dietary fiber and antioxidants. The cereal was prepared by the best formula based on two steps of sensory analysis. The first one, the sensory analysis conducted to select the formula based on the best sensory quality of the cereal made by the various proportions of cowpea flour (%b/b) (80, 85, 90, 95, 100). The selected formula was further used to prepare the cereal with different flavoring agents (5% b/b) (ginger, cinnamon, and ginger-cinnamon) to find the best formula based on the preference level. The cereals were further analyzed to determine the sensory quality compared to the commercial cereal, the dietary fiber content which includes the total, soluble, and insoluble dietary fibers, as well as the antioxidant potential with the total phenolic content (TPC) evaluation. Formula with 80%(b/b) cowpea flour and 5% (b/b) ginger as flavoring agents produce cereal with the highest preference level and stated as the best formula. The cowpea sprouts cereal exhibited a significantly higher quality of aroma, texture, and overall than the commercial ones. The cereal also showed the highest levels of total, soluble and insoluble dietary fiber as well as the TPC. These results have significant implications on the development of functional cereal using locally legumes sprouts flour.

Aplikasi Teknologi Tepat Guna untuk Meningkatkan Mutu Madu Klanceng dan Propolis Gusti Fauza; Siswanti Siswanti; Setyaningrum Ariviani; Dwi Ishartani; Windi Atmaka; Dimas Rahadian Aji Muhammad; Sultan Rafli; Habib Achmad Prasetyo
PRIMA: Journal of Community Empowering and Services Vol 10, No 1 (2026): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v10i1.109933

Application of Frozen Storage Technology to Maintain the Quality of Klanceng Honey and Propolis. Klanceng honey and propolis are high-value products from stingless bee cultivation, yet their quality is often constrained by high moisture content, poor harvest hygiene, and limited storage technology. The Small and Medium Enterprise (SME) “Madu Klanceng Ceper” faces challenges including a short shelf life (two months), substandard packaging, and limited production capacity. This community service program aimed to enhance product quality and shelf life through improved production tools, frozen storage technology, and packaging development. Activities included training on food dehydrator use to lower honey moisture, provision of protective equipment and honey extractors to improve hygiene and efficiency, supply of freezer boxes to delay fermentation and expand storage capacity, and dissemination of packaging and labeling standards. The program resulted in reduced honey moisture (0,97%) compared to the previous product. The observation of product shelf life showed that up to the sixth month there were no signs of deterioration, and no gas ormation was observed in the honey as a result of fermentation. In addition, the harvesting time decreased from three hours to one hour, and the packaging became safer, more attractive, and more informative.

Co-Authors Agatha, Stefanie Bernike Artini Pangastuti Asri Nursiwi, Asri Cristiva Pawestri Dian Rachmawanti Affandi, Dian Rachmawanti Dimas Rahadian Aji Muhammad Dwi Ishartani Dwi Ishartani Dwi Ishartani Dwi Ishartini Dwiningtyas Padmaningrum, Dwiningtyas Dyah Kartika Dewi Galih Poetri Nastiti Godras Jati Manuhara Gusti Fauza Gusti Fauza Gusti Fauza, Gusti Habib Achmad Prasetyo Hari Prasetyo Juego, Bonn Karunia, Aulia Rahma Lia Umi Khasanah Miladyah Kusumawati Nur Hikmah Fitriasih Nurul Hidayati Sholihin Pudji Hastuti Simping Yuliatun, Simping Siswanti Siswanti Siswanti Sri Anggrahini Sri Naruki Sri Rahardjo Sri Raharjo Sri Raharjo Sultan Rafli Syamsul Arifin Wimaryana, Viska Wandhira Windi Atmaka Windi Atmaka, Windi

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