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All Journal Abdimas Jurnal Kompetensi Teknik Jurnal Penelitian Pendidikan Rekayasa: Jurnal Penerapan Teknologi dan Pembelajaran Teknobuga : Jurnal Teknologi Busana dan Boga
Dyah Nurani Setyaningsih
Jurusan TJP, Fakultas Teknik, Universitas Negeri Semarang
Arts Humanities Education Engineering Social Sciences

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Pengaruh konsentrasi gula sukrosa terhadap kualitas minuman instan dari sari bit merah (Beta vulgaris L) Aini, Nurul; Setyaningsih, Dyah Nurani
Jurnal Kompetensi Teknik Vol 10, No 2 (2018)
Publisher : Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jkomtek.v10i2.18030

Abstract

Tujuan penelitian yaitu mengetahui pengaruh konsentrasi gula sukrosa terhadap kualitas minuman instan dari sari bit merah, tingkat kesukaan masyarakat, serta kandungan vitamin C. Metodologi penelitian yaitu menggunakan uji inderawi dianalisis dengan uji Kruskal Wallis kemudian dilanjutkan dengan uji tukey. Uji kesukaan masyarakat dianalisis dengan metode deskriptif persentase. Uji Kimia kandungan vitamin C menggunakan metode iodimetri. Hasil penelitian menunjukkan ada pengaruh gula sukrosa terhadap minuman instan pada aspek warna (serbuk), warna (cair), aroma bit merah (cair). Aspek aroma (serbuk), tekstur (serbuk), kelarutan (cair), kepekatan (cair), rasa bit merah (cair), rasa manis (cair) tidak ada pengaruh gula sukrosa terhadap minuman instan. Hasil uji kesukaan menunjukkan bahwa sampel yang paling disukai adalah minuman instan konsentrasi gula sukrosa 41,2% dengan nilai rerata 73,48 kemudian konsentrasi 44,4% dengan nilai rerata 73,17 dan terakhir konsentrasi 37,5% dengan nilai rerata 71, 61. Hasil uji kandungan vitamin C pada minuman instan konsentrasi gula sukrosa 37,5% sebanyak 316,491 ppm; konsentrasi 41,2% sebanyak 306,821 dan konsentrasi 44,4% sebanyak 318,000 ppm. Dapat disimpulkan bahwa semakin banyak konsentrasi gula yang digunakan maka kualitas yang dihasilkan juga semakin baik. Diharapkan adanya penelitian lanjutan dalam rangka penganekaragaman makanan lainnya dengan penambahan sari bit merah sebagai makanan yang kaya akan zat gizi.
KELOMPOK USAHA OLAHAN TEPUNG JAGUNG DI KABUPATEN BLORA PROVINSI JAWA TENGAH Arief, Ulfah Mediaty; Setyaningsih, Dyah Nurani
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 15, No 1 (2017): Juli 2017
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v15i1.12578

Abstract

The agricultural production in Desa Sambong Ledok District of Blora besides rice are also in the form of corn. The world of industry (SMEs) in the village Ledok Sambong Dis- trict of Blora using corn as an ingredient processed into corn flour. Drying corn flour pro- cessed from corn starch by relying on sunlight. By the time the rain drying process encountered resistance  so  that  the  production  decline.  Science  and  technology  program  for  the  Commu- nity (IbM) providing solutions to design and make a dryer for processed corn into cornmeal on SMEs Egg Roll Corn “Patra Sutra” brand and SMEs Corn Crackers “Maju Sejahtera” brand at Desa Sambong Ledok District of Blora. Drying tool is made with a capacity of 20-30 kg of maize  flour can  dry  within  a  day,  this  drying  appliance  can  use  electricity  or  gas  source. The results obtained in this IbM activity is the production can run smoothly and increase product quality corn flour are homogeneous, hyegienic and durable, as well as the drying process which is more efficient
IBM KELOMPOK USAHA PEMBUATAN WINGKO BABAT DI KOTA SEMARANG Arief, Ulfah Mediaty; Purbawanto, Sugeng; Setyaningsih, Dyah Nurani
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 13, No 2 (2015): Desember 2015
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v13i2.5609

Abstract

Implementation of the program is aimed at solving problems IbM exist in the industry wingko babat for small industries that took place in the industry wingko babat stamp pack “Lokomotif” owned Slamet Riyono located on Jl . Brotojoyo IV / 3 Semarang ( UKM 1 ) and wingko babat Babat “ Pak Moel “ Jl . Central Pekunden 1106 Semarang ( UKM 2 ) as a partner for existing Wingko Babat at semarang group . This method IbM program is disseminating the program , design mixer ( mixer ) wingko Babat with a capacity of ± 100 kg as an effort to improve the quality and quantity of industrial production wingko Babat in Semarang “ , then tested as a training and demonstration plotting mixer ( mixer ) which is performed in industry wingko babat stamp “Lokomotif” . The results of this trial showed that mixing homogeneity quite fit the industry standard and quality that matches the flavor industry . Training aspects of business management , namely financial management accounting practice , the parties will have a balance of UKM partners every week , or month , or year
Substitusi Tepung Kacang Tunggak (Vigna Unguiculata L.Walp) Pada Produk Cookies Prihapsari, Dyah Nurani Setyaningsih, Farida Ayuni
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 9, No 2 (2021)
Publisher : Jurusan Pendidikan Kesejahteraan Keluarga, Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v9i2.27212

Abstract

Abstract. In this time one of the main ingredients for cookies is wheat flour. To decrease the dependency of wheat flour, it needs to substitute with one of the local ingredient, that is cowpeas. One of the way to improve the use of cowpeas is by changing it into flour so that it is more flexible to use. The goals of this research are to know the level of community preference and to know the content of moisture, protein, and calcium for the cowpea substitution cookies. This research is held in Balai Laboratorium Kesehatan Semarang. The design experiment that is used for this research is Pretest-Posttest Control Group Design which is classified in True Experimental Design. The data collection method uses subjective assessment to test product cookies and packaging labels, while the thermogravimetric method for water content, the kjeldahl method for protein and the AAS method for calcium content. The method of data analysis on the preference test used percentage descriptive analysis and laboratory tests used chemical analysis. The results of the analysis for the level of preference show that sample A substitution  of the cowpea 30% are very liked by the community with an average total percentage of 84.31%. The results of the content test showed that the more cowpea flour substitutions the lower the water content and the increased protein and calcium content.Keywords: Cowpea cookies, cookies.Abstrak. Selama ini salah satu bahan utama dalam pembuatan cookies adalah tepung terigu. Untuk mengurangi ketergantungan tepung terigu, maka cookies perlu disubstitusi dengan memanfaatkan pangan lokal yaitu kacang tunggak. Untuk meningkatkan manfaat kacang tunggak salah satunya dengan mengubahnya menjadi tepung dengan tujuan lebih fleksibel dalam penggunaanya. Penelitian ini bertujuan untuk mengetahui tingkat kesukaan masyarakat pada produk cookies substitusi tepung kacang tunggak dan untuk mengetahui kandungan kadar air, protein dan kalsium pada produk cookies substitusi tepung kacang tunggak. Penelitian ini dilakukan di Balai Laboratorium Kesehatan Semarang. Pada desain eksperimen dalam penelitian ini, yang digunakan Pretest-Posttest Control Grup Design yang tergolong True Eksperimental Design. Metode pengumpulan data menggunakan penilaian subjektif untuk uji kesukaan produk cookies dan label kemasan, sedangkan penilaian objektif dilakukan uji laboratorium dengan metode thermogravimetri pada kandungan kadar air, metode kjeldahl pada kandungan protein dan metode AAS pada kandungan kalsium. Metode analisis data yang digunakan pada penelitian ini adalah analisis deskriptif prosentase untuk tingkat kesukaan, dan analisis secara kimiawi. Hasil analisis tingkat kesukaan produk menunjukkan bahwa sampel A substitusi tepung kacang tunggak 30% sangat disukai oleh masyarakat dengan rerata prosentase total 84.31%. Hasil uji kandungan menunjukkan bahwa semakin banyak substitusi tepung kacang tunggaknya maka samakin menurun pada kandungan kadar airnya dan semakin meningkat pada kandungan protein dan kalsiumnya.Kata Kunci: Cookies kacang tunggak, cookies.
KELOMPOK USAHA OLAHAN TEPUNG JAGUNG DI KABUPATEN BLORA PROVINSI JAWA TENGAH Arief, Ulfah Mediaty; Setyaningsih, Dyah Nurani
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 15, No 1 (2017): Juli 2017
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v15i1.12578

Abstract

The agricultural production in Desa Sambong Ledok District of Blora besides rice are also in the form of corn. The world of industry (SMEs) in the village Ledok Sambong Dis- trict of Blora using corn as an ingredient processed into corn flour. Drying corn flour pro- cessed from corn starch by relying on sunlight. By the time the rain drying process encountered resistance  so  that  the  production  decline.  Science  and  technology  program  for  the  Commu- nity (IbM) providing solutions to design and make a dryer for processed corn into cornmeal on SMEs Egg Roll Corn “Patra Sutra” brand and SMEs Corn Crackers “Maju Sejahtera” brand at Desa Sambong Ledok District of Blora. Drying tool is made with a capacity of 20-30 kg of maize  flour can  dry  within  a  day,  this  drying  appliance  can  use  electricity  or  gas  source. The results obtained in this IbM activity is the production can run smoothly and increase product quality corn flour are homogeneous, hyegienic and durable, as well as the drying process which is more efficient
IBM KELOMPOK USAHA PEMBUATAN WINGKO BABAT DI KOTA SEMARANG Arief, Ulfah Mediaty; Purbawanto, Sugeng; Setyaningsih, Dyah Nurani
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 13, No 2 (2015): Desember 2015
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v13i2.5609

Abstract

Implementation of the program is aimed at solving problems IbM exist in the industry wingko babat for small industries that took place in the industry wingko babat stamp pack “Lokomotif” owned Slamet Riyono located on Jl . Brotojoyo IV / 3 Semarang ( UKM 1 ) and wingko babat Babat “ Pak Moel “ Jl . Central Pekunden 1106 Semarang ( UKM 2 ) as a partner for existing Wingko Babat at semarang group . This method IbM program is disseminating the program , design mixer ( mixer ) wingko Babat with a capacity of ± 100 kg as an effort to improve the quality and quantity of industrial production wingko Babat in Semarang “ , then tested as a training and demonstration plotting mixer ( mixer ) which is performed in industry wingko babat stamp “Lokomotif” . The results of this trial showed that mixing homogeneity quite fit the industry standard and quality that matches the flavor industry . Training aspects of business management , namely financial management accounting practice , the parties will have a balance of UKM partners every week , or month , or year
Co-Authors A.A. Ketut Agung Cahyawan W Asih Kuswardinah Bambang Sugeng Suryatna, Bambang Sugeng Istiqomah, Annisa’ Nur PUDJI ASTUTI Saptariana - Siti Fathonah Sugeng Purbawanto Ulfah Mediaty Arief