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All Journal Agrointek Jurnal Teknologi Pertanian agriTECH Caraka Tani: Journal of Sustainable Agriculture Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) Jurnal Teknologi Hasil Pertanian PRIMA: Journal of Community Empowering and Services AgriHealth: Journal of Agri-food, Nutrition and Public Health 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 Education Environmental Science Health Professions Medicine & Pharmacology Public Health Other

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Peningkatan Kapasitas dan Mutu Produk Brownies Tempe di Industri Rumah Tangga (IRT) “Browniesta” melalui Introduksi Teknologi Tepat Guna Dwi Ishartani; Windi Atmaka; Lia Umi Khasanah; Setyaningrum Ariviani; Siswanti Siswanti
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 2, No 1 (2021): April
Publisher : Research and Development Center for Food, Nutrition and Public Health (P4GKM) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/agrihealth.v2i1.45964

Tempeh had been recognized worldwide as a superfood. In Pengkok Village, Kedawung Sub-district, Sragen Regency, there were several traditional tempeh producers which supply fresh tempeh around Kedawung Sub-district. Tempeh produced in this area was also used as raw material for brownies production. "BROWNIESTA" is a Small Medium Enterprise (SME) which produces brownies made from tempeh. The demand of tempeh brownies was high, but it was difficult for SME "BROWNIESTA" to fulfill the demand due to the lack number of ovens. In addition, packaging, labels and the quality of the products had been unstable due to limited understanding of Good Manufacturing Practices (GMP) concept in food production. This community service introduced appropriate technology for SME "BROWNIESTA" in the form of: 1) introduction of gas-fired ovens, 2) introduction of packaging and labels and 3) GMP training according to BPOM guidelines. Partners actively participated in providing materials for the introduced oven trials, providing materials and tools for evaluation of product sensory quality improvement and facilitating the implementation of GMP training. Based on the evaluation results, the sensory quality of brownies produced using the introduced oven had increased as indicated by its softer texture and smoother crust that is not caramelized. The product was also packaged properly with product information on the label attached to the packaging. Oven introduction also increased the production capacity up to 150%. SME “BROWNIESTA” implemented better food production practices after completing GMP training. Therefore, it could be concluded that the introduction of appropriate technology in SME "BROWNIESTA" increase the capacity and quality of the tempeh brownies products.

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)

PENGEMBANGAN TEPUNG KECAMBAH KACANG TUNGGAK (Vigna unguiculata) SEBAGAI SEREAL FUNGSIONAL KAYA SERAT PANGAN DAN BERPOTENSI ANTIOKSIDAN 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.

THE EFFECT OF EXTRACTION TIME ON THE PHYSICOCHEMICAL CHARACTERISTICS AND ANTIOXIDANT POTENTIAL OF AVOCADO WASTE OIL PRODUCED BY THE SOXHLETATION METHOD Dyah Widowati; Artini Pangastuti; Setyaningrum Ariviani
Jurnal Teknologi Pertanian 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.683 KB)

The avocado peels and seeds are potentially produced into vegetable oil through the soxhletation method. The soxhlet extracted oil characteristics are influenced by extraction time. The proper extraction time generated the oil standard characteristics. This research aimed to determine the effect of extraction time on yield, physicochemical characteristics, and antioxidant potential of avocado waste oil. The research was conducted through the extraction and characterization of avocado waste oil. This study used a Completely Randomized Design with one factor (extraction time: 4, 5, and 6 hours). An increase in extraction time caused an increase in yield and specific gravity, but the hydrolytic-oxidative stability and antioxidant potential were decreased. The 4 hours of extraction time was selected as the best treatment. The characteristics of avocado peel oil extracted for 4 hours were 6.25% of yield, 0.961 g/mL of specific gravity, 0.27% of free fatty acids (FFA), 0.44 mgKOH/g of acid value (AV), 0.98 mEq/kg of peroxide value (PV), 4.63 mEq/kg of p-Anisidine value (PAV), 8.86 mEq/kg of total oxidation (TOTOX), 68.786% of radical scavenging activity, and 523.96 mgTr/g of reducing power. The characteristics of avocado seed oil extracted for 4 hours were 4.59% of yield, 0.973 g/mL of specific gravity, 0.23% of FFA, 0.33 mEq/kg of AV, 0.48 mEq/kg of PV, 3.77 mEq/kg of PAV, 5.05 mEq/kg of TOTOX, 53.95% of radical scavenging activity, and 438.05 mgTr/g of reducing power. Altogether, avocado waste oil characteristics in each extraction time met the vegetable oil requirements and potentially developed in food industries.

Diversifikasi Produk Brownies Tempe di Industri Rumah Tangga “BROWNIESTA” Melalui Introduksi Teknologi Tepat Guna Siswanti Siswanti; Setyaningrum Ariviani; Dwi Ishartani; Windi Atmaka; Lia Umi Khasanah
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.

Production of Fatty Acid Methyl Ester Surfactants using Palm Oil with Various Reaction Temperatures and Duration Stefanie Bernike Agatha; Setyaningrum Ariviani; Simping Yuliatun
agriTECH Vol 44, No 2 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.85421

Most surfactants are made from petrochemicals, posing significant environmental concerns due to the non- biodegradable and non-renewable nature. To address this challenge, surfactants from biodegradable, non-toxic, and harmless materials are required, such as Fatty Acid Methyl Ester (FAME) derived from palm oil. Therefore, this research aimed to investigate the effect of reaction tempetarures and durations as well as the interactions on the yield of FAME surfactants. The characteristics of the highest yield of FAME surfactants were also examined, including HLB (hydrophilic-lipophilic balance) value, surface tension, CMC (critical micelles concentration), density, and pH values. The study was conducted using Completely Randomized Factorial Design with three (3) factors, namely temperature (50 and 60 °C), reaction duration (60, 90, and 120 minutes), and the interaction. The results showed that the highest yield of 82.43% was produced at an interaction reaction temperature of 60 °C and a duration of 120 minutes. The characteristics of surfactants obtained were HLB value of 5.47, surface tension of 30.49 dyne/cm, capable of reducing surface tension by 73.20% (from 72.80 to 19.52 dyne/cm), CMC, density and pH values of 1.50% (v/v), 0.8757 g/cm 3 , and 6.86, respectively. These characteristics suggested that FAME has the potential for application as a water-in-oil (w/o) emulsifier. Moreover, the results could be applied to produce biodegradable surfactants using tropical oils through easy and simple technology.

PENINGKATAN KAPASITAS DAN MUTU PRODUK DI IRT ANEKA SNACK BU MARNI Siswanti Siswanti; Setyaningrum Ariviani; Gusti Fauza; Dimas Rahadian Aji Muhammad; Dwi Ishartani; Windi Atmaka
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 11 No. 6 (2024): February
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/fruitset.v11i6.4881

Industri Rumah Tangga (IRT) “Aneka Snack Bu Marni” telah beroperasi selama 2 tahun dengan kegiatan bisnis berupa produksi beragam makanan ringan atau snack (pangsit goreng, kue unca, kerak nasi, dll.). Permintaan produk meningkat beberapa waktu terakhir, namun kapasitas produksi rata – rata terbatas pada 30 kg/bulan untuk pangsit goreng, 15 kg/bulan untuk kue unca, dan 5kg/bulan untuk kerak nasi. IRT ini menghadapi beberapa kesulitan seperti terbatasnya kapasitas pembuatan adonan hingga alat penggorengan yang tidak memadai. Brand awareness masyarakat terhadap produk IRT ini juga masih rendah karena kurangnya pengetahuan pemasaran produk oleh pemilik serta karyawan. Tim pengabdian masyarakat dari Universitas Sebelas Maret memilih IRT ini sebagai mitra untuk di bantu dalam penanggulangan beberapa isu tersebut melalui introduksi teknologi tepat guna. Kegiatan pengabdian masyarakat ini bertujuan untuk meningkatkan kapasitas produksi, menjamin kualitas produk, dan meningkatkan pemasaran produk di IRT Aneka Snack Bu Marni melalui introduksi-pelatihan beragam alat produksi (dough sheeter, kompor, fry-pan, dan sealer), introduksi meja stainless steel sebagai tempat bekerja, pelatihan pengemasan dan pembubuhan label produk serta pelatihan digital marketing. Kegiatan pengabdian masyarakat tersebut berhasil meningkatkan kapasitas produksi per hari (±30%), kualitas produk (elastisitas-homogenitas adonan dan pengemasan-label produk), nilai penjualan (±30%), dan jangkauan pemasaran (±2 kecamatan)

Does Food Safety Knowledge Influence Customer Expectation and Perception on Restaurant’s Quality Attributes? Dwiningtyas Padmaningrum; Gusti Fauza; Aulia Rahma Karunia; Bonn Juego; Asri Nursiwi; Setyaningrum Ariviani; Hari Prasetyo
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.

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

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