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All Journal agriTECH Proceeding of International Congress Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Jurnal Gizi Klinik Indonesia B-Dent, Jurnal Kedokteran Gigi Universitas Baiturrahmah Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Hasil Pertanian Canrea Journal: Food Technology, Nutritions, and Culinary Journal SEMAR AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Buletin Dharmas Andalas Advance Sustainable Science, Engineering and Technology (ASSET) Nusantara Bioscience
Danar Praseptiangga
Department Of Food Science And Technology, Faculty Of Agriculture, Universitas Sebelas Maret. Jl. Ir. Sutami 36 A Kentingan, Surakarta 57126, Central Java, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Dentistry Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Media Edukatif Berbasis Permainan Interaktif dalam Pembelajaran Manajemen Pemilahan Sampah pada Murid Sekolah Dasar Choirul Anam; Tanaya Nafilya Mumtaz; Yosefina Angie Sekhinah Christy; Danar Praseptiangga; Gani Cahyo Handoyo; Lia Umi Khasanah; Mujiyo Mujiyo; Farouk Heidar Barido; Raka Rayhan Pasha; Rachel Amanda Meilanny Subowo; Saskia Maritza Ramania; Mustapha Abolore Abdulwahab; Ana Rosmiati; Ipung Kurniawan Yunianto
SEMAR (Jurnal Ilmu Pengetahuan, Teknologi, dan Seni bagi Masyarakat) Vol 14, No 2 (2025): November
Publisher : LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/semar.v14i2.110335

Abstract

Edukasi pengelolaan sampah sejak usia dini merupakan fondasi penting dalam membentuk perilaku ramah lingkungan yang berkelanjutan. Kegiatan pengabdian masyarakat ini berfokus pada pemilahan sampah organik dan anorganik untuk siswa kelas 1, 2, dan 3 sekolah dasar. Metode partisipatif yang digunakan adalah permainan edukatif “mencari harta karun” untuk menciptakan pengalaman belajar yang menyenangkan di SDN 1 Turus, Polanharjo, Klaten. Dalam permainan ini, siswa dibagi menjadi kelompok kecil dan diberi peta petunjuk menuju “harta karun” berupa berbagai benda atau sampah. Setelah menemukannya, mereka menempelkan stiker sampah pada tempat sampah sesuai kategori organik atau anorganik. Kegiatan yang dilaksanakan pada 15 Juli 2025 ini mendapat antusias tinggi dari para siswa. Melalui permainan ini, siswa memperoleh pengetahuan teoritis dan pengalaman praktis tentang pentingnya memilah sampah dengan benar. Hal tersebut terlihat dari kemampuan anak-anak memisahkan sampah organik dan anorganik berdasarkan tempat sampah yang tersedia. Secara keseluruhan, metode ini membuktikan bahwa edukasi lingkungan berbasis permainan efektif diterapkan pada anak usia sekolah dasar, karena 83,34 persen siswa berhasil memisahkan sampah dengan benar. Metode interaktif ini dapat menjadi model alternatif yang menjanjikan untuk sosialisasi lingkungan di sekolah. Di masa yang akan datang, siswa dapat berperan aktif dan berkolaborasi dengan mitra pengelolaan sampah, yaitu bank sampah ”Mrisen Makmur” yang ada di desa tersebut.
Short Communication: Preservation effect of Javanese turmeric and red ginger essential oils on coated frozen patin fillets ROHULA UTAMI; KAWIJI KAWIJI; DANAR PRASEPTIANGGA; GODRAS JATI MANUHARA; LIA UMI KHASANAH; NENSI ANGGRAINI; FENY MARGITA LESTARI
Nusantara Bioscience Vol. 8 No. 2 (2016)
Publisher : Smujo International

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/nusbiosci/n080220

Abstract

Abstract. Utami R, Kawiji, Praseptiangga D, Manuhara GJ, Khasanah LU, Anggraini N, Lestari FM. 2016. Short Communication: Preservation effect of Javanese turmeric and red ginger essential oils on coated frozen patin fillets. Nusantara Bioscience 8: 264-267. Due to antimicrobial and antioxidant properties of essential oil, Javanese turmeric and red ginger potentially used as preservation agents on food. Cassava starch-based edible coating enriched with Javanese turmeric and red ginger essential oils were applied to maintaining of patin fillets quality during frozen storage. Fillets quality were analyzed based on microbiological (total plate count) and chemical properties (total volatile bases; thiobarbituric acid value). Different concentration of Javanese turmeric and red ginger essential oil enrichment were studied (0, 0.1, and 1% (v/v of distilled water)). Javanese turmeric and red ginger essential oils enrichment on coating solution significantly inhibited microbial proliferation, retarded protein deterioration and delayed lipid oxidation in fillet during frozen storage for four months. Increasing essential oil concentration showed on the increase in maintaining fish quality. The results indicated that Javanese turmeric and red ginger essential oil addition on cassava starch-based edible coating could maintain quality and extend the shelf life of frozen fish fillets and can be used as an alternative fish fillets preservation.
Characterization of cassava starch-based edible film enriched with lemongrass oil (Cymbopogon citratus) RIANI RESIANINGRUM; WINDI ATMAKA; LIA UMI KHASANAH; KAWIJI KAWIJI; ROHULA UTAMI; DANAR PRASEPTIANGGA
Nusantara Bioscience Vol. 8 No. 2 (2016)
Publisher : Smujo International

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/nusbiosci/n080223

Abstract

Abstract. Resianingrum R, Atmaka W, Khasanah LU, Kawiji, Utami R, Praseptiangga D. 2016. Characterization of cassava starch-based edible film enriched with lemongrass oil (Cymbopogon citratus). Nusantara Bioscience 8: 278-282.  Good packaging is necessary to prevent food spoilage before and after processing. The edible film maintains food quality and eco-friendly packaging. Cassava starch-based edible film is capable of being developed because of the approaching appearance of plastic packaging. The addition of essential oils can be used as an alternative to improve the antimicrobial properties of the edible film. Lemongrass oil consists of active compounds that shown antimicrobial activity. Therefore, the characteristics of cassava starch-based edible film incorporated with lemongrass oil were investigated. Concentration of lemongrass oils varied at 0%, 0.25%, 0.5%, 0.75% and 1%. The analyzed edible film characteristics include thickness, water vapor transmission rate, tensile strength, elongation, and antimicrobial activity. The results showed that the addition of lemongrass oil increased the thickness, tensile strength, and antimicrobial activity but decreased the elongation of edible films. The water vapor transmission rate of edible films was not affected by the addition of lemongrass oil.
Panelist acceptance level on milk chocolate bar with cinnamon (Cinnamomum burmannii) powder addition INTAN NISA RASULUNTARI; DIMAS RAHADIAN AJI MUHAMMAD; DANAR PRASEPTIANGGA
Nusantara Bioscience Vol. 8 No. 2 (2016)
Publisher : Smujo International

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/nusbiosci/n080226

Abstract

Abstract. Rasuluntari IN, Muhammad DRA, Praseptiangga D. 2016. Panelist acceptance level on milk chocolate bar with cinnamon (Cinnamomum burmannii) powder addition. Nusantara Bioscience 8: 297-300. Among confectionery products, milk chocolate bar is the most popular product. The development of Indonesian cocoa agroindustry and chocolate signature with special characteristics are required since Indonesia is the third largest cocoa producing country in the world. The effects of cinnamon powder addition in milk chocolate and its impact on the consumer acceptance of milk chocolate were evaluated in this study. Cinnamon-enriched milk chocolates were formulated by completely randomized design (CRD) with one factor which was concentration of cinnamon powder (5%; 10%; and 15%). Sensory evaluation (color, aroma, taste, appearance, overall) were determined by hedonic test with scoring method. The results showed that the level of panelist acceptance decreased with increasing concentrations of cinnamon powder added. Milk chocolate bar with the addition of 5% of cinnamon powder had the highest level of acceptance and preferences for some of the sensory attributes evaluated.
Effect of cinnamon essential oils addition in the sensory attributes of dark chocolate MUHAMMAD ISA DWIJATMOKOa; DANAR PRASEPTIANGGA; DIMAS RAHADIAN AJI MUHAMMAD
Nusantara Bioscience Vol. 8 No. 2 (2016)
Publisher : Smujo International

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/nusbiosci/n080227

Abstract

Abstract. Dwijatmoko MI, Praseptiangga D, Muhammad DRA. 2016. Effect of cinnamon essential oils addition in the sensory attributes of dark chocolate. Nusantara Bioscience 8: 301-305. Chocolate is one of the most popular confectionery products in the world. The increasing demand for healthy foods has led to rapid growth in innovative healthy chocolate. Cinnamon (Cinnamomum burmanii) has been widely used as flavoring agent in the food product as well as has been proven to have benefit for human well-being. This study aims to investigate the effect of cinnamon essential oils added in dark chocolate on consumer acceptance. A hedonic test using untrained panelists was performed in this research. The result showed that the presence of the cinnamon essential oils changed significantly on the panelist acceptability to the chocolate.
Co-Authors Achmad Ridwan Ariyantoro Achmad Ridwan Ariyantoro, Achmad Ridwan Amelia Hariry Ana Rosmiati Anastriyani Yulviatun AR, Djunaidi Ardhea Mustika Sari Arinda Laksmi Fitantri, Arinda Laksmi Asri Nursiwi Aviany, Theresia Pramita Bambang Sigit Amanto, Bambang Sigit Beti Cahyaning Astuti Camelia Panatarani Carolina Sisca Djunaidi Choiroel Anam Choiroel Anam Choirul Anam Choirul Anam Choirul Anam Dea Widyaastuti Dendy Murdiyanto Dewi Kurniasari Dian Rachmawanti Affandi Dian Rachmawanti Affandi, Dian Rachmawanti Dimas Rahadian Aji Muhammad Dwi Aries Himawanto Dyah Ayu Ashari Edhi Nurhartadi Ekowati Chasanah Ekowati Chasanah Farouk Heidar Barido FENY MARGITA LESTARI Firda Aulya Syamani Gani Cahyo Handoyo GODRAS JATI MANUHARA Hariry, Amelia Hasan Aji Ibrahim Hasim Ashari Husnawati Fatihah Habibie Imro'Ah Ikarini Inas Hasnah Mutiah INTAN NISA RASULUNTARI Ipung Kurniawan Yunianto KAWIJI KAWIJI Kawiji, Kawiji Kusumaningdyah Nurul Handayani LIA UMI KHASANAH Lia Umi Khasanah Lia Umi Khasanah M. Zukhrufuz Zaman Maheswari, Dyah Eti MUHAMMAD ISA DWIJATMOKOa Mujiyo Mustapha Abolore Abdulwahab Mu’adz Mu’adz Naomi Intaqta Naomi Intaqta Nendika Dyah Ayu Murika Sari NENSI ANGGRAINI Nindyah Widyamurti Novia Rakhmawati, Novia Novizar Nazir Nur Her Riyadi Parnanto Nur Lathifah Mardiyati Nurrahmi Dewi Fajarningsih Nurrahmi Dewi Fajarningsih Nurrahmi Dewi Fajarningsih, Nurrahmi Dewi Okta Aldayra, Fannia Panatarani , Camelia Pandu Purwandaru Rachel Amanda Meilanny Subowo Raden Baskara Katri Anandito Raka Rayhan Pasha RIANI RESIANINGRUM Ridwan Ariyantoro, Achmad Risdhania Salsabila Rizki Aziz ROHULA UTAMI Rohula Utami Saputra, Muhammad Rhaufly Dwi Arga Saskia Maritza Ramania Septriyani Kaswindiarti Siswanti Siswanti Syamani, Firda Aulya Tanaya Nafilya Mumtaz W. Widiyastuti Wardhani, Fannisa Widianto, Shafwan Rafif Widiyastuti, W. Windi Atmaka Windi Atmaka WINDI ATMAKA Yasmin Nabila Yosefina Angie Sekhinah Christy Yudiatna, Clara Cessa Putri Yulviatun, Anastriyani Zainuri Hanif