Article Per Year (5 Year)
p-Index From 2021 - 2026
3.981
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Eksergi: Chemical Engineering Journal WIDYATAMA HIGEIA (Journal of Public Health Research and Development) JPBIO (Jurnal Pendidikan Biologi) Jurnal Teknologi Hasil Pertanian PRIMA: Journal of Community Empowering and Services Spizaetus: Jurnal Biologi dan Pendidikan Biologi AgriHealth: Journal of Agri-food, Nutrition and Public Health Fruitset Sains : Jurnal Pertanian Agroteknologi Jurnal PkM MIFTEK Jurnal Kreativitas dan Inovasi (Jurnal Kreanova) JAPI: Jurnal Akses Pengabdian Indonesia AL-KHAZINI: JURNAL PENDIDIKAN FISIKA PPSDP International Journal of Education TABELLIUS Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Siswanti Siswanti
Program Studi Teknik Kimia, FTI,UPN “Veteran” Yogyakarta Jl. SWK 104 (Lingkar Utara), Condongcatur, Yogyakarta 55283
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Nursing Physics Public Health Social Sciences Other

Published : 37 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 37 Documents
Search

 1   2   3   4 
KARAKTERISTIK FISIK, KIMIA DAN SENSORI COOKIES BERBAHAN DASAR TEPUNG KOMPOSIT UWI (Dioscorea alata), KORO PEDANG (Canavalia ensiformis) DAN TEPUNG TERIGU Imawan, Moh Luthfi; Anandito, R. Baskara Katri; Siswanti, Siswanti
Jurnal Teknologi Hasil Pertanian Vol 12, No 1 (2019): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (375.034 KB) | DOI: 10.20961/jthp.v12i1.24072

Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh formula tepung komposit uwi, koro pedang dan tepung terigu terhadap karakteristik fisik, kimia, sensori cookies dan menentukan formula cookies tepung komposit uwi, koro pedang dan tepung terigu yang terbaik serta menentukan % AKG serat pangan dan kalori cookies berbahan baku tepung komposit uwi, koro pedang dan tepung terigu dari dua formulasi terbaik.. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu variasi tepung komposit uwi dan koro pedang dengan tepung terigu. Berdasarkan hasil penelitian menunjukkan bahwa formula terbaik adalah 20% tepung komposit (uwi dan koro pedang) dan 80% tepung terigu. Semakin banyak penambahan tepung komposit (uwi dan koro pedang) yang digunakan tidak mempengaruhi kadar lemak, kadar protein, kadar karbohidrat, aktivitas antioksidan dan total kalori cookies. Penambahan tepung komposit yang semakin banyak menaikkan tingkat kekerasan, kadar air, kadar abu, dan serat kasar cookies yang dihasilkan, selain itu semakin banyak tepung komposit yang ditambahkan menurunkan tingkat kesukaan panelis terhadap warna, rasa, tekstur, aroma dan overall. Formula cookies F2 (20 % tepung komposit dan 80% tepung terigu)  mempunyai % AKG serat pangan sebesar 10,46 dan kalori per sajian sebesar 153,27 kkal/sajian sedangkan formula cookies F3 (40% tepung komposit dan 60% tepung terigu) mempunyai % AKG serat pangan sebesar 12,54 dan kalori per sajian sebesar 151,17 kkal/sajian.
The Empowerment of The Joho Village Farmers Groups Through Corn Grit Production Siswanti, Siswanti; Anandito, Baskara Katri; Hartanto, Rofandi; Widowati, Dyah
PRIMA: Journal of Community Empowering and Services Vol 7, No 1 (2023): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v7i1.71547

Abstract

Most of the Joho Village people depend on rice as a staple, which triggers limited economic growth in the agricultural sector. The area has abundant corn yields and is potentially processed as corn grits (rice alternative). Corn processing has solely in dry-shelled corn form, a drop in corn-shelled prices, the stagnant of the Farmers Groups Association (FGA) activity, and the lack of knowledge (food products processing, entrepreneurship, and digital marketing) underlie these community service activities. The service activities aim to optimize the program for implementing science, technology, and FGA empowerment in Joho Village to discover corn grit production potential and ensure the sustainability of FGA community activities. Therefore, the service team agreed with Joho Village FGA to organize programs: (1) Corn grit and production methods socialization (Zoom meetings and direct discussion); (2) Production equipment introduction (direct discussion); (3) Corn grits production training (hands-on practice method); (4) Entrepreneurship and digital marketing socialization (direct discussion). The questionnaire was selected as a socialization evaluation method. Joho Village FGA has high enthusiasm for activity participation (90% of attendance). The service activities succeeded in increasing corn grit production expertise (86% of yield) and improved the knowledge of corn grits (80% of increased knowledge), entrepreneurship (81.25% of increased knowledge), and digital marketing (70% of increased knowledge) of Joho Village FGA. These achievements indicated corn grit production potential as the forecast of their business opportunities in the future and embarked on the beginning of Joho Village FGA’s empowerment sustainability.
Aplikasi Teknologi Tepat Guna untuk Meningkatkan Mutu Madu Klanceng dan Propolis Fauza, Gusti; Siswanti, Siswanti; Ariviani, Setyaningrum; Ishartani, Dwi; Atmaka, Windi; Muhammad, Dimas Rahadian Aji; Rafli, Sultan; Prasetyo, Habib Achmad
PRIMA: Journal of Community Empowering and Services Vol 10, No 1 (2026): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v10i1.109933

Abstract

Application of Frozen Storage Technology to Maintain the Quality of Klanceng Honey and Propolis. Klanceng honey and propolis are high-value products from stingless bee cultivation, yet their quality is often constrained by high moisture content, poor harvest hygiene, and limited storage technology. The Small and Medium Enterprise (SME) “Madu Klanceng Ceper” faces challenges including a short shelf life (two months), substandard packaging, and limited production capacity. This community service program aimed to enhance product quality and shelf life through improved production tools, frozen storage technology, and packaging development. Activities included training on food dehydrator use to lower honey moisture, provision of protective equipment and honey extractors to improve hygiene and efficiency, supply of freezer boxes to delay fermentation and expand storage capacity, and dissemination of packaging and labeling standards. The program resulted in reduced honey moisture (0,97%) compared to the previous product. The observation of product shelf life showed that up to the sixth month there were no signs of deterioration, and no gas ormation was observed in the honey as a result of fermentation. In addition, the harvesting time decreased from three hours to one hour, and the packaging became safer, more attractive, and more informative.
Home Industry Assistance Upgrades Sambel Pecel Mbak Nur’s Production Capacity and Product Quality Ishartani, Dwi; Ariviani, Setyaningrum; Siswanti, Siswanti; Fauza, Gusti; Muhammad, Dimas Rahadian Aji; Atmaka, Windi
PRIMA: Journal of Community Empowering and Services Vol 9, No 2 (2025): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v9i2.80205

Abstract

Sambel pecel home industry, founded by Tri Nurhayati, sells sambel pecel (pecel sauce) products under the brand “Sambel Pecel Mbak Nur". As a newcomer, “Sambel Pecel Mbak Nur" already had quite a lot of enthusiasts. However, the production capacity had only reached 20 kgs/month due to constraints on the equipment. “Sambel Pecel Mbak Nur” had only a small capacity of the chopper, so the production process ran inefficiently. Excess oil of the product is also a problem, causing shorter product shelf life. Another problem was less attractive packaging and labelling, as it only used thin, clear, flat polypropylene plastic bags as primary packaging and thin, clear, flat polyethylene plastic as secondary packaging, with limited information on the label. The last problem faced was the limited demand and market reach. The aims of this program were to increase the production capacity of sambel pecel, improve product quality, improve product packaging and labelling, increase the number of sales, and expand marketing reach. This community service activity has introduced appropriate technology at the home industry “Sambel Pecel Mbak Nur" by introducing a larger capacity chopper and a spinner to drain excess oil. This activity has also improved the product packaging by introducing thick standing pouches, plastic, and thicker mica plastic as secondary packaging with a more informative label, so that the product is better protected and more attractive. Increased market reach has been attempted with digital marketing training. From the evaluation conducted, it can be seen that the introduction of appropriate technology and training in e-marketing was able to upgrade production capacity and product quality of “Sambel Pecel Mbak Nur".
Diversifikasi Produk Brownies Tempe di Industri Rumah Tangga “BROWNIESTA” Melalui Introduksi Teknologi Tepat Guna Siswanti, Siswanti; Ariviani, Setyaningrum; Ishartani, Dwi; Atmaka, Windi; Khasanah, Lia Umi
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

Abstract

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. 
Introduction of Appropriate Technology at IRT “Rambak Eco” Surakarta to Increase the Production Process Efficiency and Product Quality Ariviani, Setyaningrum; Khasanah, Lia Umi; Ishartani, Dwi; Siswanti, Siswanti; Atmaka, Windi; Fauza, Gusti; Muhammad, Dimas Rahadian Aji; Hawari, Muhammad Zulfan
PRIMA: Journal of Community Empowering and Services Vol 9, No 1 (2025): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v9i1.94570

Abstract

Introduction of Appropriate Technology at Home Industry (HI) “Rambak Eco” Surakarta to Increase the Production Process Efficiency and Product Quality. The home industry (HI) "Rambak Eco" produces unfried and fried crackers. IRT "Rambak Eco" has limited production capacity, reaching 10 kg of flour per day, so it has been unable to meet market demand. This limited production capacity is caused by the low efficiency of the production process, especially the cracker-slicing process, which still uses manual equipment consisting of knives and cutting boards. Apart from that, the IRT "Rambak Eco" also experienced problems related to inconsistent product quality. The inconsistent quality of cracker products is caused by the low understanding of Good Manufacturing Practices (GMP) for the Home Industry, manual packaging using PE plastic bags without labelling, and the manual slicing process impact on the thickness of the products was not uniform. Efforts to resolve the "Rambak Eco" home industry problems were carried out through community service activities, including introducing a semi-automatic cracker slicer, GMP training, and packaging and labelling. Based on the evaluation, the community service activities increased the efficiency of the “rambak” cracker production process and improved product quality at the "Rambak Eco" HI. The process efficiency was demonstrated by reducing the cracker's slicing process from 30 minutes/Kg to 10 minutes/Kg and the drying process from 9 to 4 hours. Improving product quality includes uniform shape and size of crackers and unfried and fried cracker products packaged in attractive packaging with informative labels.
Examining the Quality Enhancement and Antioxidant Properties of White Compound Chocolate Formulated with Pineapple Powder (Ananas comosus L.) Muhammad, Dimas Rahadian Aji; Nur’aini, Arina; Sefrienda, Ardiba Rakhmi; Siswanti, Siswanti; Nursiwi, Asri; Juvinal, Joel Garcia
AgriHealth: Journal of Agri-food, Nutrition and Public Health Vol 7, No 1 (2026): 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.v7i1.116139

Abstract

Efforts to enhance the antioxidant activity of white compound chocolate, a type of chocolate with the lowest phenolic content, can be achieved by incorporating additional fruit-based active ingredients. Pineapple powder is a promising ingredient for chocolate formulation due to its distinctive flavor characteristics and potential bioactive compounds. This study aimed to investigate the effects of varying pineapple powder concentrations and grinding durations on the physical and chemical properties of white compound chocolate formulated with pineapple powder. The study utilized a factorial completely randomized design (CRD) with 2 factors: pineapple powder concentration (15%, 20%, and 25%) and the grinding duration (2.5, 5, and 7.5 hours). The experiment was conducted in triplicate. The results indicated that L* was significantly reduced with the addition of 20% and 25% pineapple powder. At the same time, chocolate hardness was significantly higher than the control, especially with the 25% pineapple powder addition and grinding times of 5 and 7.5 hours. The incorporation of pineapple powder increased the moisture content of the chocolate from 1.3 to 2%. Volatile compounds, such as δ-Caprolactone, benzyl valerate, benzaldehyde, 2,4-dihydroxy-, γ-Decalactone, 5-hydroxymethylfurfural, were detected in the formulated chocolate. Incorporating 25% pineapple powder increased phenolic and flavonoid content by almost fourfold. Thus, it significantly improved the antioxidant activity of the chocolate in terms of DPPH and ferric reducing antioxidant power (FRAP). Variations in grinding duration did not significantly affect the physical and chemical properties. The results of this study create new opportunities for the food industry to develop innovative chocolate variants.
Co-Authors A. Intan Niken Tari Agnesia, Priscilla Yolanda Alfadila, Rauda Ali Djamhuri Anandito, Baskara Katri Anandito, Raden Baskara Katri Anggraita, Dwi Asri Nursiwi, Asri Atik, Setiawan Aunillah, Nadiya Fistianati Bambang Sigit Amanto, Bambang Sigit Chaerunisa, Adinda Delinda, Monika Vania Destian Hargo Saputro, Destian Hargo Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Dopinsa, Rexyvo Yurist Kusuma Dwi Ishartani Dyah Widowati Ediyarsari, Puput Efa Nugroho Eliza Eliza Esti Widowati, Esti Fathir, Mirza Faujiah, Aeni Fitri, Amiza Gumilar, Febri Gumilar, Gugum Rahmat Gusti Fauza, Gusti Hamidah, Ucu Siti Hawari, Muhammad Zulfan Ilmayasa, Muhammad Qalam Imawan, Moh Luthfi Jami, Hikmatu Juvinal, Joel Garcia Katri A, R. Baskara Kawiji Kawiji Khoer, Miftahul Khojanah Hasan, Khojanah Kurniawan, Junjung Agung Kurniawan, Leonardo Kevin Kusumo, Dewi Tri Laily, Linuria Asra Lestari, Dea Saskya Eka Puji Lestari, Putri Zakiyah M.A Martina Andriani, M.A Martina Mayasari, Anastasia Melda Suhita, Byba Muspiana, Ana Nisa, Alfiana Ainun Norma Eralita Nugeraha, Reksya Adi Nur Her Riyadi Parnanto Nur Kusuma Dewi Nuraeni, Noni Nur’aini, Arina Oktafiana, Afifah Hasna Prasetyo, Habib Achmad Putra, Aditia Pratama Putri, Yobellya R. Baskara Katri Anandito Rafli, Sultan Rahayu, Asri Nurjati Ramadhana, Alfin Ramdani, Hadi Sa’ban Riyanto, Rival Rofandi Hartanto Roulina, Fenny Saputri, Luthfi Hanum Sari, Shindia Fatika Sasti, Tabita Gita Sefrienda, Ardiba Rakhmi Setyaningrum Ariviani Sri Hartati Sri Rosepda Sebayang, Sri Rosepda Suci, Cahyani Wulan Sujarwo, Baskoro Aji Suparjono Suparjono Syifahaque, An-Nida Taofik, Fahmi Moh. Tirtasari , Ni Luh Tirtasari, Ni Luh Utami, Annisa Novanda Maharani Wahyu Widyaningsih Wahyudi, Untung Wardani, Ridya Widowati , Dyah Wijayantiningrum, Tutuk Windi Atmaka, Windi Wiwik Handayani Yogaswara, Dendi Yuly Peristiowati Yuni Wijayanti