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All Journal Jurnal Sains dan Teknologi Pangan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Gema Agro Minda Baharu Jurnal Mutu Pangan : Indonesian Journal of Food Quality Journal of Food Technology and Agroindustry Bantara Journal of Animal Science Poltekita: Jurnal Pengabdian Masyarakat Jurnal Kewarganegaraan Jurnal Pengabdian Masyarakat JAMU : Jurnal Abdi Masyarakat UMUS Journal of Food and Agricultural Product Journal of Technology and Food Processing (JTFP) Indonesian Journal of Food Technology Parapemikir Jurnal Ilmiah Farmasi Jurnal Cendekia Ilmiah Jurnal Ilmiah Ultras
Yunika Purwanti
Program Studi Ilmu Dan Teknologi Pangan, Fakultas Sains Dan Teknologi Pangan, Universitas Muhadi Setiabudi
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Gerakan Gemar Makan Ikan Sebagai Upaya Pencegahan Stunting Masrikhiyah, Rifatul; Fera, Melly; Rahmawati, Yuniarti Dewi; Wahyani, Anggray Duvita; Purwanti, Yunika
JAMU : Jurnal Abdi Masyarakat UMUS Vol. 6 No. 01 (2025): Agustus
Publisher : LPPM Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jamu.v6i01.1789

Abstract

Abstrak Masalah stunting masih menjadi tantangan serius di Desa Kupu, Kecamatan Wanasari, Kabupaten Brebes, yang merupakan wilayah dekat pesisir. Minimnya pengetahuan masyarakat, khususnya kader Posyandu, tentang manfaat konsumsi ikan sebagai sumber protein hewani menjadi salah satu penyebab rendahnya asupan gizi anak. Tujuan dari kegiatan pengabdian kepada masyarakat ini adalah untuk meningkatkan kapasitas kader Posyandu dalam edukasi pencegahan stunting melalui Gerakan Gemar Makan Ikan (Gemarikan) yang berbasis potensi lokal. Metode yang digunakan dalam pengabdian ini meliputi penyuluhan gizi, demonstrasi memasak olahan ikan lokal, dan pendampingan intensif kepada kader Posyandu selama satu bulan. Kegiatan dilaksanakan secara partisipatif dengan pendekatan edukatif dan praktik langsung. Teknik analisis yang digunakan adalah deskriptif kualitatif dengan observasi dan evaluasi sebelum dan sesudah kegiatan. Hasil menunjukkan peningkatan signifikan pada pengetahuan dan keterampilan kader Posyandu dalam menyampaikan informasi gizi serta mengolah makanan berbasis ikan lokal. Kegiatan ini juga membangun kesadaran akan pentingnya pemanfaatan sumber daya lokal dalam intervensi gizi. Gerakan Gemarikan terbukti menjadi model edukasi yang relevan, aplikatif, dan kontekstual untuk wilayah pesisir dengan permasalahan stunting. Abstract Stunting remains a serious public health challenge in Kupu Village, Wanasari Subdistrict, Brebes Regency, a coastal area in Central Java, Indonesia. One contributing factor is the limited knowledge among the community—particularly Posyandu (integrated health post) cadres—regarding the nutritional benefits of fish consumption as a source of animal protein, which leads to inadequate dietary intake among children. This community service project aimed to strengthen the capacity of Posyandu cadres in delivering stunting prevention education through the Fish-Eating Movement (Gemarikan), leveraging local resources and potentials. The methods employed included nutrition education sessions, cooking demonstrations using locally sourced fish, and intensive mentoring of Posyandu cadres over the course of one month. Activities were carried out using a participatory approach combining educational strategies and hands-on practice. A qualitative descriptive analysis was used, involving pre- and post-activity observations and evaluations. The results showed a significant improvement in the knowledge and skills of Posyandu cadres in communicating nutritional information and preparing fish-based meals. Furthermore, the program fostered increased awareness of the importance of utilizing local food resources in nutrition interventions. The Gemarikan initiative proved to be a relevant, practical, and contextually appropriate educational model for coastal communities facing stunting issues.
Pemanfaatan Bubuk Bawang Merah Brebes untuk Meningkatkan Durabilitas Mi Basah Rahmawati, Yuniarti; Purwanti, Yunika; Masrikhiyah, Rifatu
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 2 (2025): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2025.12.2.161

Abstract

Wet noodles are a highly perishable food product due to their high water content (32–35%). The use of synthetic preservatives can negatively impact health. One potential alternative to synthetic pre-servatives is Brebes shallots (Allium cepa L.), which are rich in phenolic compounds. This study aimed to evaluate the effectiveness of Brebes shallot powder as a natural preservative for wet noodles. The research used an experimental method with a completely randomized design (CRD), where wet noodles were enriched with varying proportions of shallot powder (0, 5, 10, 15, 20, and 25%). Analyses were performed on shelf life, physical parameters (elasticity and water absorption), chemical properties (proximate and phenolic content), and sensory attributes. The results showed that the 25% shallot powder treatment achieved the longest shelf life, lasting 67.33 hours—five times longer than the control group (without preservatives), which lasted only 15.33 hours. The measured total phenolic content increased from 0.51 to 2.08%. In terms of sensory attributes, the use of shallot powder significantly affected the taste, aroma, color, and texture of the wet noodles, although elasticity decreased as the proportion of shallot powder increased.
The Effect of Fermentation Time on Weight Loss, Protein Content, Organoleptic Tests on Winged Bean Tempeh (Psophocarpus tetragonolubus) Tulloh, David; Purwanti, Yunika; Randi, Mohammad Jusuf; Nurwati
Journal of Food and Agricultural Product Vol. 5 No. 2 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i2.6994

Abstract

Tempeh is known as a typical Indonesian fermented food that usually uses soybeans as the main ingredient. However, the high dependence on soybean imports has encouraged efforts to find local raw material sources, one of which is winged bean seeds (Psophocarpus tetragonolobus) which have high protein content. This study aims to evaluate the impact of variations in fermentation time on weight loss, protein content, and sensory (organoleptic) quality of tempeh made from winged bean seeds. The study was conducted using a non-factorial Completely Randomized Design (CRD), consisting of four fermentation time treatments, namely 36, 48, 60, and 72 hours. The parameters observed included the level of weight loss, protein content, and organoleptic test results in two stages, namely before and after frying, involving panelists as assessors. The results of observations showed that the longer the fermentation lasted, the weight loss tended to decrease, but was also accompanied by a decrease in protein content. Fermentation for 36 hours produced the highest protein content, which was almost equivalent to the protein content of soybean tempeh. In addition to being an alternative source of vegetable protein, winged bean plants are also known to be rich in antioxidant compounds and essential nutrients that provide health benefits, such as maintaining heart function, preventing diabetes, strengthening the immune system, and supporting digestive function. Based on the results of organoleptic tests, fermentation for 60 to 72 hours provided the best sensory quality in tempeh before frying, while after frying there was no significant difference between treatments. Therefore, it can be concluded that fermentation time has a significant effect on the quality of winged bean seed tempeh, and shows that winged bean seeds have great potential as an alternative to soybeans in the development of tempeh products. Keywords: tempeh, winged bean seeds, weight loss, protein content, organoleptic test
Aktivitas antioksidan produk nutrasetikal powder drink dari sari kulit bawang merah brebes (Allium cepa L. var. aggregatum): Antioxidant activity of nutraceutical powder drink products from brebes red onion peel juice (Allium cepa L. var. aggregatum) Febriani, Alik Kandhita; Purwanti, Yunika; Balfas, Rifqi Ferry; Maesarah, Ifani
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5801

Abstract

Red onion peel (Allium cepa L. var. aggregatum) is waste from red onion processing products whose utilization has not been maximized. It is known that red onion peel contains bioactive compounds such as flavonoids, anthocyanins and phenolic acids, which have antioxidant potential. Even onion peels have higher antioxidant activity than the bulb. The aim of this research is to make powder drink from Brebes red onion peels with a red onion peel concentration of 20% (SKB20), 40% (SKB40) and 60% (SKB60). Apart from that, this research also aims to evaluate the antioxidant activity of powder drink compared to onion peel juice. Red onion peel extraction uses a filtering process with water. This powder drink was made using the foam mate drying method. The antioxidant activity was measured using the DPPH method. In phytochemical testing, red onion peel contains flavonoids, saponins, terpenoids and polyphenols. The antioxidant activity test results for the red onion peel juice, powder drink with SKB20, SKB40, SKB60 formulas were 151,70 ± 0,10 ppm, 726,77 ± 0,22 ppm, 647,14 ± 0,25 ppm, 192,3 ± 0,25 ppm respectively. The highest IC50 value was SKB60 formula, which is an active antioxidant in the weak antioxidant category. At concentrations of 20% (SKB20) and 40% (SKB40), the IC50 showed non-active antioxidants. These results showed that red onion peel made into powder drink decreases antioxidant activity compared to the antioxidant activity of onion peel juice (151,7 ppm).
Subtitusi Tepung Ampas Kelapa Termodifikasi dan Pati Jagung dengan Penambahan VCO untuk Meningkatkan Karakteristik Cookies Yunika Purwanti; Dina Putri Pratami
JURNAL ILMIAH ULTRAS BREBES Vol 4 No 2 (2021): Jurnal Ilmiah Ultras Brebes
Publisher : Badan Perencanaan Pembangunan, Riset dan Inovasi Daerah Kabupaten Brebes

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

 Kondisi masyarakat Indonesia yang tergantung pada bahan pangan yang berbahan baku terigu dapat melemahkan ketahanan pangan nasional. Guna mengatasi hal tersebut, maka perlu peningkatan swasembada pangan dengan memanfaatkan berbagai jenis komoditi lokal yang banyak dihasilkan di Indonesia.Pemanfaatan potensi bahan pangan lokal yang memiliki kandungan gizi tinggi dan tersebar luas di seluruh wilayah Indonesia, melalui diversifikasi pangan akan mendukung program ketahanan pangan nasional serta mengurangi ketergantungan masyarakat terhadap terigu. Tepung ampas kelapa dapat digunakan sebagai pengganti tepung terigu. Metode penelitian menggunakan rancangan acak kelompok (RAK), dengan 2 faktor yaitu pertama, proporsi tepung ampas kelapa:pati jagung:tepung terigu (A1 = 60% : 20% : 20%, A2 = 55% : 15% : 30%, A3 = 50% : 10% : 40%) dan kedua, penambahan VCO dan margarin (K1 = 70 % margarin dari berat bahan , K2 = 80% Margarin dari berat bahan, K3 = 70 % VCO dari berat bahan, K4 = 80% VCO dari berat bahan). Analisis yang dilakukan yaitu karakteristik organoleptik meliputi Kadar air, kadar abu, dan kadar serat kasar. Hasil penelitian semakin menurunnya kandungan tepung ampas kelapa maka akan mempengaruhi kadar air, kadar abu, kadar abu, dan kadar serat kasar. Semakin meningkatnya kandungan VCO yang diberikan maka akan menurunkan kadar air, kadar abu, kadar abu, dan kadar serat kasar. 
Pengaruh Penambahan Udang Rebon Kering terhadap Peningkatan Kandungan Protein dan Uji Organoleptik Pada Sate Aci Antosias; Wadli, Yunika Purwanti; Daryono
GEMA AGRO Vol 28 No 2 (2023)
Publisher : Fakultas Pertanian, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/ga.28.2.8203.147-154

Abstract

Sate aci made from tapioca flour can be given culinary variations by adding dried rebon shrimp which can enrich the flavour and nutrients contained in it. Especially the protein content in dried rebon shrimp can increase the nutritional quality of aci satay. This study aims to see the effect of the addition of dried rebon shrimp on the increase in protein and organoleptic tests on aci satay with 4 parameters namely colour, aroma, texture and taste. The making of dried rebon shrimp aci satay with 6 treatments of dried rebon shrimp addition (0 g, 10 g, 20, g, 30 g, 40 g and 50 g) will be tested by kjeldahl method to determine the protein content and taste test to 30 panellists. This research design applies a completely randomised design with 4 replications. Sate aci without the addition of dried rebon shrimp will be used as a control. The results of this study showed an increase in protein content in dried rebon shrimp aci satay with the highest value of 7.26% in the treatment of adding dried rebon shrimp 50 grams. Organoleptic test results from the most preferred and accepted panellists were in the treatment of adding 10 grams of dried rebon shrimp.
Kadar Vitamin C pada Mangga Arum Manis yang disimpan pada Suhu yang Berbeda Anisa Prima Vera Hapsari; Muhamad Hasdar; Daryono Daryono; Yunika Purwanti
Jurnal Kewarganegaraan Vol 9 No 2 (2025): Desember 2025
Publisher : UNIVERSITAS PGRI YOGYAKARTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/jk.v6i3.3958

Abstract

AbstrakPenelitian ini bertujuan untuk mengetahui cara penyimpanan pada suhu yang berbeda selama 7 hari. Penelitian ini menggunakan perlakuan suhu penyimpanan buah mangga arum manis. Perlakuan yang digunakan yaitu suhu 5-10oC, suhu 15-20oC, suhu 27-32oC, dan suhu 35-40oC. parameter utama yaitu kadar vitamin C masing-masing perlakuan dan penurunan kadar vitamin C selama penyimpanan. Penyimpanan pada suhu 5-10oC menghasilkan rata-rata kadar vitamin C sebesar 6.84 ± 0.28 mg/ 100 g. Penyimpanan pada suhu kamar (27-32oC) menghasilkan rata-rata kadar vitamin C sebesar 3.91 ± 0.44 mg/ 100 g. Kadar vitamin C buah manga arum manis yang baru dipanen sebesar 7.53 ± 0.40 mg/ 100 g. Peyimpanan pada suhu rendah adalah pilihan terbaik untuk menjaga kualitas vitamin C buah mangga arum manis.Kata Kunci: Mangga; Vitamin C; Penyimpanan; Suhu AbstractThis study aims to determine how to store at different temperatures for seven days. This study used the storage temperature treatment of arum manis mango. The treatments used were 5-10oC, 15-20oC, 27-32oC, and 35-40oC. The main parameters were vitamin C levels in each treatment and a decrease in vitamin C levels during storage. Storage at a temperature of 5-10oC produces an average vitamin C content of 6.84 ± 0.28 mg/ 100 g. Storage at room temperature (27-32oC) resulted in an average vitamin C content of 3.91 ± 0.44 mg/ 100 g. The vitamin C content of the freshly harvested sweet arum mango fruit was 7.53 ± 0.40 mg/ 100 g. Storage at low temperatures is the best choice to maintain the quality of vitamin C of arum manis mango.Keywords: Mango; Vitamin C;, Store; Tempetature
Edukasi Susu Kambing Sebagai Minuman Bergizi untuk Anak-Anak Desa Dermasandi Yunika Purwanti; Jazirotur Rizqiyah
JAMU : Jurnal Abdi Masyarakat UMUS Vol. 6 No. 02 (2026): Februari
Publisher : LPPM Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jamu.v6i02.1868

Abstract

Susu kambing merupakan sumber pangan bergizi dengan kandungan protein, kalsium, fosfor, vitamin A, serta mineral penting yang bermanfaat bagi pertumbuhan dan kesehatan anak. Namun, konsumsi susu kambing di masyarakat, khususnya pada anak usia sekolah dasar, masih rendah karena minimnya pengetahuan dan adanya persepsi negatif terhadap rasa maupun aroma. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pemahaman serta minat anak-anak terhadap konsumsi susu kambing melalui edukasi gizi. Metode pelaksanaan meliputi penyampaian materi menggunakan media PowerPoint, diskusi interaktif, sesi tanya jawab, praktik mencicipi susu kambing, serta pembagian poster edukatif. Peserta kegiatan berjumlah 12 anak dengan rentang usia 7–11 tahun di Desa Dermasandi, Kabupaten Tegal. Hasil kegiatan menunjukkan partisipasi aktif seluruh peserta, ditandai dengan antusiasme pada sesi diskusi serta keberanian semua anak untuk mencoba susu kambing. Sebanyak 41,7% anak mengonsumsi susu kambing untuk pertama kalinya dan mampu menyebutkan minimal dua manfaatnya. Dengan demikian, kegiatan edukasi ini berhasil meningkatkan pengetahuan sekaligus mengubah sikap anak terhadap susu kambing, sehingga diharapkan dapat mendorong kebiasaan memilih minuman bergizi sejak dini.
Analisis Kadar Antosiani Tepung Bunga Telang (Clitoria Ternatea L) Serta Pengaruhnya Terhadap Tekstur dan Organoleptik Soft Cookies aallya rizki utami; Yan El Rizal Unzilatirrizqi; Melly Fera; Yunika Purwanti
Journal of Technology and Food Processing (JTFP) Vol. 6 No. 02 (2026): Juli
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v6i02.1946

Abstract

Bunga telang (Clitoria ternatea L.) merupakan sumber antosianin alami yang berpotensi dimanfaatkan sebagai bahan fungsional dan pewarna alami pada produk bakery. Penelitian ini bertujuan menganalisiskadar antosianin tepung bunga telang serta pengaruhnya terhadap tekstur dan organoleptik soft cookies. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan penambahan tepung bunga telang 0%, 10%, 15%, dan 20% dengan tiga kali ulangan. Kadar antosianin dianalisis dengan menggunakan metode pH diferensial, tekstur diuji menggunakan penetrometer, dan uji organoleptik dievaluasi dengan uji mutu hedonik. Data dianalisis menggunakan ANOVA yang dilanjutkan dengan uji Duncan Multiple Range Test (DMRT), dan data organoleptik dianalisis dengan uji Kruskal-Wallis dan Mann-Whitney. Hasil penelitian menunjukkan tepung bunga telang mengandung antosianin sebesar 653,52 ppm, kadar antosianin soft cookies setelah pemanggangan sebesar 50,48 ppm. Penambahan tepung bunga telang berpengaruh nyata terhadap tekstur dan seluruh atribut organoleptik, dengan perlakuan terbaik diperoleh pada penambahan 10%. Tepung bunga telang berpotensi dimanfaatkan sebagai sumber antosianin alami dalam pengembangan soft cookies fungsional dengan konsentrasi optimum 10%.
EFEKTIVITAS EDIBLE COATING DAUN KATUK (Sauropus androgynus) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK STROBERI Sandy Agatha; Yunika Purwanti; Muhamad Hasdar; Wadli
Journal of Technology and Food Processing (JTFP) Vol. 6 No. 02 (2026): Juli
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46772/jtfp.v6i02.1958

Abstract

Stroberi merupakan buah klimakterik yang memiliki kadar air tinggi sehingga mudah mengalami penurunan mutu selama penyimpanan. Salah satu upaya untuk memperpanjang umur simpan adalah penggunaan edible coating berbasis bahan alami, seperti ekstrak daun katuk (Sauropus androgynus). Penelitian ini bertujuan menganalisis pengaruh konsentrasi edible coating ekstrak daun katuk terhadap mutu stroberi selama penyimpanan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu konsentrasi edible coating (0%, 1%, 2%, dan 3%) dan lama penyimpanan (3 dan 5 hari), masing-masing diulang tiga kali. Parameter yang diamati meliputi kadar vitamin C, pH, total dissolved solids (TDS), susut bobot, organoleptik (warna, tekstur, dan aroma), serta kebusukan. Data dianalisis menggunakan analisis ragam (ANOVA) dan dilanjutkan uji Duncan pada taraf kepercayaan 95% apabila terdapat pengaruh nyata. Hasil penelitian menunjukkan bahwa konsentrasi edible coating berpengaruh nyata terhadap pH dan susut bobot (P<0,05), tetapi tidak berpengaruh nyata terhadap vitamin C dan TDS (P>0,05). Lama penyimpanan berpengaruh nyata terhadap vitamin C, TDS, dan susut bobot (P<0,05), sedangkan interaksi kedua faktor tidak berpengaruh nyata terhadap seluruh parameter kuantitatif (P>0,05). Secara deskriptif, perlakuan P1 cenderung mempertahankan warna, kontrol menunjukkan tekstur terbaik, P2 cenderung mempertahankan aroma, sedangkan P3 cenderung menunda munculnya kebusukan hingga hari ke-5. Edible coating ekstrak daun katuk berpotensi membantu mempertahankan beberapa aspek mutu stroberi selama penyimpanan, meskipun sebagian besar parameter kuantitatif belum menunjukkan pengaruh yang nyata.
Co-Authors aallya rizki utami Aisyah Tri Septiana Alik Kandhita Febriani Alik Kandhita Febriani Aliya Farkha Sofiyani Anggray Duvita Wahyani Anisa Sains Kharisma Antosias Antosias Balfas, Rifqi Ferry Daryono daryono daryono Daryono Daryono Daryono Daryono Daryono Daryono, Daryono Delia Meilani Dewantoro, Yan El Rizal Unzilatirrizqi Diah Ratnasari Dina Putri Pratami Dina Putri Pratami Dwi Meiliany, Irsalina Erminawati Erminawati Fera, Melly Hanna Rizqy Nurbaety, Hanna Hapsari, Anisa Prima Vera Hidayah Dwiyanti Hilda Kumala Wulandari Ifani Maesarah Ike Sitoresmi mulyo Purbowati Iman Syariffudin Inka Condro Istia Irfan Fauzi Fauzi Jazirotur Rizqiyah Kinanti, Ajeng Zahra Laelia Nurpratiwiningsih, Laelia M Jusuf Randi Maesarah, Ifani MAULINA, DIAH EKA Muhamad Hasdar Muhamad Toha Toha Muhammad Hasdar Hasdar Nova Indriyani Nur hidayat, Rizki Nur hidayat Nuraedi Rosidah Nurwati Nurwati Nurwati Nurwati Nurwati Nurwati Nurwati Nurwati Prasetyo Yuli Kurniawan Rahmawati, Yuniarti Randi, Mohammad Jusuf Rifatul Masrikhiyah Rifqi Ferry Balfas Rizki Nur Hidayat Rizki Utami, A’Allya Rizqiyah, Jazirotur Safira Qintari Yadith Vitarani Sandy Agatha Siti Nur Kholidah Syahidah Mutmainah TITI RAHMAWATI Tulloh, David Umisara, Elinda Wadli Wadli Wadli Wadli, Wadli Yuniarti Dewi Rahmawati, Yuniarti Dewi