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All Journal Agrointek Pembangunan Pedesaan AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat JURNAL MUTIARA NERS Jurnal Mutu Pangan : Indonesian Journal of Food Quality Jurnal Mitra Kesehatan Khatulistiwa Nursing Journal Sahabat Sosial: Jurnal Pengabdian Masyarakat Community Empowerment Journal Jurnal Keperawatan Berbudaya Sehat
Retno Setyawati
LPPM - Universitas Jenderal Soedirman
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Dentistry Education Engineering Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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KARAKERITIK SELAI BUAH PALA: PENGARUH PROPORSI GULA PASIR, GULA KELAPA DAN NENAS , Karseno; Setyawati, Retno
Pembangunan Pedesaan Vol 13, No 2 (2013)
Publisher : Pembangunan Pedesaan

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Abstract

Daging buah pala merupakan bagian terbesar dari buah pala segar yaitu 80%, namun baru sebagian kecil saja yang sudah dimanfaatkan. Selai pala merupakan alternatif pemanfaatan daging buah pala. Daya oles yang kurang merata dan selai yang tidak disukai merupakan kendala dalam pembuatan selai pala. Substitusi gula kelapa dan penambahan nenas bertujuan untuk memperbaiki daya oles dan rasa sehingga produk selai pala dapat disukai.Tujuan dari penelitian ini adalah 1) menentukan proporsi yang tepat antara gula pasir dengan gula kelapa sehingga dihasilkan selai pala yang mudah dioleskan dan disukai; 2) menentukan proporsi yang tepat antara daging pala dengan nenas sehingga dihasilkan selai pala dengan warna coklat kekuningan dan disukai; 3) menentukan kombinasi perlakuan terbaik untuk menghasilkan selai pala dengan warna coklat kekuningan, aroma pala yang kuat, mudah dileskan dan disukai. Hasil penelitian menunjukkan bahwa: 1) Penggunaan proporsi gula pasir dengan gula kelapa 25:75 menghasilkan selai pala dengan selai mudah dioleskan (3,17) dan tingkat kesukaan suka (3,33) .2) Penggunaan proporsi daging pala dengan nenas 7:3 menghasilkan selai pala dengan warna coklat tua (1,1) dan tingkat kesukaan suka. 3) Penggunaan proporsi gula pasir dengan gula kelapa 25:75 dan penambahan nenas dengan proporsi daging pala dengan nenas 7:3 merupakan kombinasi terbaik dengan warna coklat tua (1,1), aroma pala agak kuat (2,20), mudah dioleskan (3,17) dan tingkat kesukaan suka (3,33)
IDENTIFIKASI PIGMEN FIKOBILIPROTEIN PADA KAPPAPHYCUS ALVAREZII DALAM PELARUT BUFFER FOSFAT DENGAN METODE FREEZE THAW CYCLE Mayasari, Noor Rohmah; Karseno, Karseno; Setyawati, Retno
Jurnal Mitra Kesehatan Vol 1, No 2 (2018): JMK
Publisher : STIKes Mitra Keluarga

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Abstract

Kappaphycus alvarezii mengandung pigmen fikobiliprotein yang terdiri dari fikoeritrin, fikosianin, dan alofikosianin. Pigmen tersebut telah banyak dimanfaatkan dalam bidang kesehatan, seperti sebagai fotosensitiser pada terapi kanker. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi pelarut buffer fosfat dan waktu freeze thaw cycle pada jumlah fikobiliprotein dalam Kappaphycus alvarezii dan mengidentifikasi pigmen tersebut. Penelitian ini adalah penelitian eksperimental dengan menggunakan Rancangan Acak Lengkap (RAL). Faktor yang diuji adalah konsentrasi pelarut yang terdiri dari 4 taraf konsentrasi dan waktu freeze thaw cycles yang terdiri dari 3 taraf sehingga diperoleh 12 kombinasi perlakuan dengan 2 kali ulangan. Penelitian ini menunjukkan bahwa konsentrasi buffer fosfat dan lama freeze thaw cycle tidak berpengaruh pada jumlah pigmen fikobiliprotein. Hasil penelitian menunjukkan bahwa pigmen fikobiliprotein berwarna merah muda; memiliki tiga puncak absorbansi maksimal pada 565, 545; dan 498 nm dan lebih stabil pada pH 7. Identifikasi pigmen fikobiliprotein pada penelitian ini menunjukkan bahwa Fikoeritrin adalah pigmen yang paling dominan.
Penguatan Birrul Walidain pada kelompok usia anak, remaja dan kelompok majelis ta’lim perempuan di Desa Pagersari Setyawati, Retno; Abidin, Ahmad Zaenal; Anam, Dafi Misbahul; Ramadhani, Desty Ayu; Sari, Devira Nathasya; Sari, Devyra Yunika Mutiara; Muqtadir, Dwi Abdul Lathif; Candrarini, Dwi Puji; Safarina, Farida; Sodikin, Javier Alfith; Yuliana, Kumala Putri; Fairuz, Muhammad; Athif, Muhammad Naufal; Ummah, Nabiilatul; Delvi, Nurlita Kusuma; Zaqi, Nur Tiffani I’mal; Dewi, Ririn Istiana; Putri, Safira Julia
Community Empowerment Journal Vol. 2 No. 1 (2024)
Publisher : CV. Yudhistt Fateeh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61251/cej.v2i1.38

Abstract

Kuliah Kerja Nyata (KKN) ber-BudAI merupakan kegiatan akademik yang diimplementasikan berdasarkan Tri Dharma perguruan tinggi (pendidikan, penelitian dan pengabdian kepada masyarakat) yang dilaksanakan secara terpadu berdasarkan nilai-nilai Islam. Program kerja dengan tema Birrul Walidain yang dilaksanakan kelompok 28 KKN Tematik ber-BudAI diantaranya melakukan pendampingan TPQ (Taman Pendidikan Qur’an), bimbingan belajar untuk anak-anak tingkat SD (Sekolah Dasar), pelatihan Islamic parenting, serta penyuluhan mengenai Fiqih Wanita yang dilaksanakan di Desa Pagersari. Kegiatan pendampingan TPQ dilaksanakan di TPQ Binaul Ummah dan TPQ Al-Mubarok, sedangkan kegiatan Islamic Parenting dilaksanakan di Dusun Paturen, dan kegiatan penyuluhan Fiqih Wanita dilaksanakan dan dihadiri ibu-ibu jamaah Masjid Al-Ikhlas Dusun Bungkaran, Desa Pagersari. Strategi yang digunakan yaitu penyampaian materi yang menarik, atraktif dan menyenangkan. Maksud dari dilaksanakannya program kerja tema Birrul Walidain ini yaitu agar umat Islam di Desa Pagersari, baik anak-anak atau ibu-ibu dapat menjadi umat Islam yang senantiasa bertakwa dan berakhlak mulia melalui kegiatan yang kami adakan. Real Work Lecture or Kuliah Kerja Nyata (KKN) in Indonesian with BudAI  is an academic activity that is implemented based on the Tri Dharma of higher education (education, research and community service) which is carried out in an integrated manner based on Islamic values. The work program with the theme Birrul Walidain carried out by a group of 28 Thematic Community Service Programs with BudAI included providing TPQ (Qur'an Education Park) assistance, tutoring for elementary school level children, Islamic parenting training, as well as counseling on Women's Fiqh held in Pagersari Village. TPQ mentoring activities were carried out at TPQ Binaul Ummah and TPQ Al-Mubarok, while Islamic Parenting activities were carried out in Paturen Hamlet, and Women's Fiqh counseling activities were carried out and attended by women members of the Al-Ikhlas Mosque in Bungkaran Hamlet, Pagersari Village. The strategy used is the delivery of interesting, attractive and fun material. The purpose of implementing the Birrul Walidain theme work program is so that Muslims in Pagersari Village, both children and mothers, can become Muslims who are always pious and have noble character through the activities that we hold.
Penyuluhan Kesehatan Upaya Pencegahan Penyakit Tidak Menular Dan Pendampingan Demonstrasi Makanan Berbahan Pangan Tradisional Sembiring, Endam Apulina Br; Setyawati, Retno; Rasyid, Djusmadi; Putri, Safridha Kemala; Nursinah, A.; Juwariyah, Siti; Rizki, Zuriani
Sahabat Sosial: Jurnal Pengabdian Masyarakat Vol. 2 No. 4 (2024): Sahabat Sosial: Jurnal Pengabdian Masyarakat (September)
Publisher : Asosiasi Guru dan Dosen Seluruh Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59585/sosisabdimas.v2i4.453

Abstract

Non-communicable diseases are closely related to changes in human lifestyles that lack physical activity and poor eating habits. Therefore, non-communicable diseases can be prevented by changing to a healthy lifestyle. One way to overcome non-communicable diseases in the elderly is to conduct regular health checks and consume healthy foods. This community service activity aims to conduct health checks on 27 elderly people in Komba Village in the form of health checks. Elderly people who experience health problems are given nutritional counseling, then a demonstration of making Kapurung snacks using local food ingredients is carried out. The results of the activity have a positive impact on the elderly where 100% of the elderly have undergone health checks in the form of blood pressure, blood sugar and cholesterol checks, increasing knowledge in the elderly is carried out through nutritional counseling and actively participating in demonstration activities for snacks using local ingredients.
STADIUM HIV/AIDS DAN TINGKAT STRES: KORELASI KEDUANYA: HIV/AIDS STADIUM AND STRESS LEVEL: BOTH CORRELATION Amal, Ahmad Ikhlasul; Setyawati, Retno
Jurnal Ilmiah Keperawatan Vol 4 No 1 (2021): JURNAL MUTIARA NERS
Publisher : Program Studi Ners UNIVERSITAS SARI MUTIARA INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51544/jmn.v4i1.1344

Abstract

Background: Infectious diseases that are still of concern to many circles, namely HIV / AIDS. This is confirmed by the reason that there is still an increase in the number of cases. In addition, this disease makes sufferers or people who are often known as people living with HIV / AIDS (PLWHA) experience both physical and psychological problems. The physical problems experienced by PLWHA, of course, depend on the stage of the patient's disease. PLWHA who experience physical problems may experience stress due to their illness. The purpose of this study was to determine the relationship between HIV stage and stress levels. Method: This type of research is a quantitative observational study with a correlation analytic design with consecutive sampling technique. Data collection was carried out by using a questionnaire with the number of respondents as many as 38 people. The data obtained were processed statistically using the Spearmen Rho statistical test. Results: based on the data, it was found that from 38 research respondents, most of them were 20-60 years old (76.3%). The majority of people with HIV / AIDS were male, namely 23 people (60.5%) with most of the occupations of HIV / AIDS sufferers being private (63.2%). Respondents' HIV was at stage II (50%) and III (50%). The level of stress experienced by HIV / AIDS sufferers is quite good, namely: at level I (31.57) and II (68.43). r = -174, p-value = 0.283. Conclusion: there is no correlation between HIV stage and stress level.
Chemical and sensory characteristics of sweet potato crackers containing various starch types Aini, Nur; Husna, Syifaul; Indarto, Indarto; Waziiroh, Elok; Probowati, Banun Diyah; Setyawati, Retno; Arsyistawa, Hadana Sabila; Fitriati, Annisa
AGROINTEK Vol 19, No 3 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i3.29025

Abstract

White sweet potato is a local Indonesian food ingredient that can be processed into various products, including nonflaky crackers. Adding different types of starch to the cracker formulation can improve product characteristics, enhancing sensory acceptability. This study aims to determine the effects of the proportion of white sweet potato flour to wheat flour and the type of added starch on the chemical and sensory characteristics of crackers. A completely randomized design (CRD) was used. The factors studied were the addition of various types of starch (P; P1, white sweet potato starch; P2, cornstarch; and P3, tapioca) and the white sweet potato starch: wheat flour ratio (% w/b, T) (T1, 1:3; T2, 1:1; T3, 3:1; and T4, 4:0). The chemical characteristics evaluated were the moisture, ash, fat, protein, and carbohydrate contents. The sensory characteristics evaluated were the taste, texture, color, and degree of liking (preference). The chemical variables were analyzed using ANOVA and DMRT at the α = 5% level. The Friedman test was used for sensory evaluation. The results showed that the type of added starch (P) significantly affected the fat content. Furthermore, the proportion of white sweet potato flour to wheat flour (T) significantly influenced the fat and protein contents. In addition, the treatment combination (PT) significantly affected texture, color, and preference. The best treatment (P1T1) resulted in crackers with 4.40% moisture, 18.06% fat, and 74.86% carbohydrates, along with favorable sensory attributes like slightly salty taste, crunchy texture, and light brown color.
Gambaran Dukungan Keluarga, Status Nutrisi dan Skala Nyeri pada Pasien Post Op Ca Mamae: A Descriptive Study: Family Support, Nutritional Status and Pain Scale in Postoperative Breast Cancer nuryanti, Ria; Setyawati, Retno; Erna Melastuti
Jurnal Keperawatan Berbudaya Sehat Vol. 3 No. 2 (2025): Juli 2025
Publisher : Universitas Ngudi Waluyo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35473/jkbs.v3i2.3879

Abstract

Family support will have an impact on increasing self-confidence in breast cancer patients in facing the treatment process of their disease, this contributes to preventing a decrease in nutritional status and pain due to side effects of treatment such as surgical procedures in breast cancer patients. This study aims to determine the description of family support, nutritional status, and pain scale in post-breast cancer surgery patients at Bhakti Asih Brebes Hospital. This quantitative study uses a descriptive method with a cross-sectional approach. The population in this study were 85 post-breast cancer surgery patients at Bhakti Asih Brebes Hospital, sampling using purposive sampling technique obtained a sample size of 71 patients. The research instruments used were family support questionnaires, body weight, and verbal rating scale (VAS). Data analysis was carried out descriptively using frequency and percentage tables. The results showed that post-breast cancer surgery patients at Bhakti Asih Brebes Hospital had good family support, namely 57 patients (80.3%), normal nutritional status, namely 40 patients (56.3%), and moderate pain levels, namely 51 patients (71.8%). Post-operative breast cancer patients at Bhakti Asih Brebes Hospital have good family support, nutritional status within the normal range, and moderate pain levels. Further research can conduct analysis related to the variables in this study, such as conducting correlational analysis, or testing a method related to the variables in this study.
Sosialisasi dan Pendampingan Pelaksanaan Good Manufacturing Practices (GMP) di UD Annisa, Wonosobo Aini, Nur; Dwiyanti, Hidayah; Setyawati, Retno; Sustriawan, Budi; Alfiyah, Silma Darojatun
Aksiologiya: Jurnal Pengabdian Kepada Masyarakat Vol 3 No 2 (2019): Agustus
Publisher : Universitas Muhammadiyah Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30651/aks.v3i2.1699

Abstract

This activity aims to find out the influence of socialization and assistance to the level of implementation of Good Manufacturing Practices (GMP) at UD Annisa, Wonosobo. Activities are conducted by the method of action research through the initial evaluation of activities, preparation of quality documents, socialization and assistance and final evaluation activities.
Pelatihan Bantuan Hidup Dasar (BHD) Bagi Masyarakat Umum Setyawati, Retno
Sahabat Sosial: Jurnal Pengabdian Masyarakat Vol. 3 No. 4 (2025): Sahabat Sosial: Jurnal Pengabdian Masyarakat (September)
Publisher : Asosiasi Guru dan Dosen Seluruh Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59585/sosisabdimas.v3i4.797

Abstract

Cardiac arrest is a medical emergency that can cause death within minutes if not treated immediately. Basic Life Support (BLS) is a series of simple actions anyone can perform to maintain life until further medical attention is available. BLS knowledge and skills are essential for the general public to improve the survival rate of victims of cardiac arrest outside the hospital. This community service activity aims to improve the general public's ability to perform BLS. Implementation methods include interactive lectures, demonstrations, and hands-on practice of Cardiopulmonary Resuscitation (CPR) and the use of an Automated External Defibrillator (AED). Forty residents from various backgrounds participated in the activity, held at Village Hall X in June 2025. Evaluation results showed an increase in participant knowledge from 20% in the good category in the pre-test to 90% in the post-test, and CPR practical skills improved, with 85% of participants able to perform BLS steps correctly. BLS training effectively increases community preparedness in managing cardiac arrest outside a health facility.
Characteristics of Pasta Substituted with Modified Taro and Yellow Yam Flour Arsyistawa, Hadana Sabila; Aini, Nur; Dwiyanti, Hidayah; Setyawati, Retno
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.2025.12.2.151

Abstract

Heat-moisture treatment (HMT) is a starch modification technique that alters the starch profile from type B to type C, characterized by low swelling power, low solubility, and strong texture stability, making it suitable for pasta production. In addition, HMT can modify physicochemical properties. This study was conducted to evaluate the physicochemical and sensory characteristics of pasta made with HMT-modified taro and yellow sweet potato flour, and to determine the treatment combination that produced the best overall quality. The experimental design used was a Randomized Group Design (RGD) with two factors: type of flour (T) and proportion of flour substitution (P). The physicochemical parameters analyzed included rehydration capacity, color, protein, fat, moisture, ash, and carbohydrate content, along with sensory evaluation. The results showed that the interaction of the two factors significantly affected all sensory parameters. The pasta with the best sensory characteristics was sample T1P3, with the following physicochemical properties: rehydration capacity (55.63%); color L* (18.71); a* (2.51); b* (3.35); protein content (12.99%); fat content (3.63%); moisture content (8.03%); ash content (3.64%); and carbohydrate content (71.71%). Sensory scores included flavor (3.87), texture (3.73), color (3.80), and overall acceptability (3.80).
Co-Authors Abidin, Ahmad Zaenal Ahmad Ikhlasul Amal Alfiyah, Silma Darojatun Anam, Dafi Misbahul Arsyistawa, Hadana Sabila Athif, Muhammad Naufal Budi Sustriawan Candrarini, Dwi Puji Delvi, Nurlita Kusuma Dewi, Ririn Istiana Dwi Retno Sulistyaningsih Elok Waziiroh Erna Melastuti Fairuz, Muhammad Fitriati, Annisa Hidayah Dwiyanti Husna, Syifaul Indarto Indarto Juwariyah, Siti Karseno . Maulana, Armand Mayasari, Noor Rohmah Muqtadir, Dwi Abdul Lathif Nur Aini Nursinah, A. Nuryanti, Ria Probowati, Banun Diyah Putri, Safira Julia Ramadhani, Desty Ayu Rasyid, Djusmadi Safarina, Farida Safridha Kemala Putri Sari, Devira Nathasya Sari, Devyra Yunika Mutiara Sembiring, Endam Apulina Br Sodikin, Javier Alfith Ummah, Nabiilatul Yuliana, Kumala Putri Zaqi, Nur Tiffani I’mal Zuriani Rizki