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All Journal agriTECH Caraka Tani: Journal of Sustainable Agriculture Jurnal Sinergitas PkM & CSR Jurnal Teknologi Hasil Pertanian PRIMA: Journal of Community Empowering and Services AgriHealth: Journal of Agri-food, Nutrition and Public Health Fruitset Sains : Jurnal Pertanian Agroteknologi
Siswanti
Departement Of Food Science And Technology, Sebelas Maret University
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Education Environmental Science Health Professions Public Health Social Sciences

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Formulasi Pangan Darurat Berbentuk Food Bars Berbasis Tepung Millet Putih (Panicum milliaceum L.) dan Tepung Kacang Merah (Phaseolus vulgaris L.) Raden Baskara Katri Anandito; Siswanti Siswanti; Edhi Nurhartadi; Rini Hapsari
agriTECH Vol 36, No 1 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (499.899 KB) | DOI: 10.22146/agritech.10680

Abstract

This study aimed to obtain a formula emergency food in the form food bars made from white millet flour and red bean flour. Foodbars made with Intermediate Moisture Food (IMF) technology with wet dyeing technique. This study used completely randomized design (CRD), which consists of a single factor, namely the variation formula white millet flour and red bean flour. The results showed that the formula food bars with the highest level of consumer acceptance in the composition of 15 g of white millet flour, red bean flour 10 g, 2 g sugar, 10 g margarine, milk full cream 13 g, 6.043 g and the addition of water. In 100 g of food bars contained water, ash, protein, fat, carbohydrate, and caloric value a respectively of 16.45%, 1.45%, 10.99%, 35.39%, 42.26%, 0 , 81 and 233.80 kcallbar.ABSTRAKPenelitian ini bertujuan untuk memperoleh formula pangan darurat berbentuk food bars berbahan dasar tepung millet putih dan tepung kacang merah. Food bars dibuat dengan teknologi Intermediate Moisture Food (IMF) dengan teknik pencelupan basah. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari satu faktor yaitu variasi formula tepung millet putih dan tepung kacang merah (15:10; 12,5:12,5; 10:15). Hasil penelitian menunjukkan bahwa formula food bars dengan tingkat penerimaan konsumen tertinggi pada komposisi tepung millet putih 15 g, tepung kacang merah 10 g, gula halus 2 g, margarine 10 g, susu full cream 13 g, dan penambahan air 6,043 g. Dalam 100 g food bars terkandung air, abu, protein, lemak, karbohidrat nilai a  dan kalori berturut-turut sebesar 16,45%,1,45%, 10,99%, 35,39%, 42,26%, 0,81 dan 233,80 kkallbar.
PERBAIKAN KEMASAN UNTUK MENINGKATKAN NILAI JUAL SOSIS SOLO DI UKM SOSIS GAJAHAN [PACKAGING IMPROVEMENT TO INCREASE SELLING VALUE OF SOSIS SOLO IN SMALL AND MEDIUM ENTERPRISE (SME) SOSIS GAJAHAN] Asri Nursiwi; Dwi Ishartani; Siswanti Siswanti; Ardhea Mustika Sari
Jurnal Sinergitas PKM & CSR Vol 4, No 1 (2019): October
Publisher : Universitas Pelita Harapan

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

Abstract

Sosis solo is a traditional food from Solo which is made from an omelette with meat filling. Sosis solo usually served as snacks in various events. In Solo there are many Small and medium enterprise (SME) producing sosis solo, one of them is SME Sosis Gajahan.  The SME has been developing and know the opportunity that sosis solo as a typical food from Solo, has the potential to be developed as typical Solo gift. However, there are problems faced by these SME, namely 1) the packaging is not attractive and has not been labeled in accordance with the requirements of the food industry and 2) the shelf life of sosis solo is short, less than 24 hours. The aims of the community service activity were to improve the packaging of the sosis solo so that increasing the seelling value. To overcome these problems, had been did 1) improvement of packaging and labeling, and 2) introduction of vacuum packaging to package the sosis solo so that the shelf life is longer. The results obtained from the activity are the better new packaging designs for sosis solo and more attractive so that it increasing the selling value of sosis solo. Sosis solo packaged with a vacuum method followed by cold storage has longer shelf life. It has an impact on wider marketing reach.
IbM Industri Rumah Tangga Ayam Ungkep di Gembongan, Kecamatan Kartasura, Kabupaten Sukoharjo Siswanti Siswanti; Baskara Katri Anandito; Dian Rachmawanti Affandi
PRIMA: Journal of Community Empowering and Services Vol 2, No 1 (2018): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v2i1.36113

Abstract

Household industry Ayam Ungkep “Mas Haji” is located in Gembongan Village, Kartasura Sub-District, Sukoharjo Regency. The problems faced by household industry ayam ungkep in Gembongan Village are production capacity issues are still small, the packaging is not yet appropriate, does not have nutrition fact, and the difficulty of marketing the resulting product. The solutions offered by the community devotion team are through the following activities such as: (1) The introduction of appropriate technology for the processing of ayam ungkep by chicken feathering machine and freezer; (2) the introduction of packaging technology with vacuum sealer and material variation packaging; (3) testing of nutritional composition of the product; and (4) IT-based marketing training and direct selling strategies. All the programs in this devotion activity have been done well and smoothly. Introduction of chicken feathering machine and freezer can increase production capacity in partner I and storage of ayam ungkep at partner II. Vacuum sealer and varieties of packaging of ayam ungkep can improve packaging efficiency and increase the consumer. IT-based marketing training and direct selling strategies can increase the product sales capacity until 35%.
PRODUKSI BROWNIES KUKUS HIGH FIBER DENGAN SUBSTITUSI BEKATUL BERAS MERAH Siswanti; Hanifatul Zahra
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 11 No. 1 (2023): April: Agriculture
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/fruitset.v11i1.3690

Abstract

Serat pangan merupakan polisakarida dan lignin yang tidak dapat dihidrolisis enzim pencernaan namun bermanfaat bagi kesehatan saluran pencernaan. Sebagai upaya peningkatan daya konsumsi serat pangan masyarakat Indonesia, bekatul beras merah yang tinggi serat pangan dapat dimanfaatkan potensinya sebagai pangan fungsional melalui produksi brownies kukus substitusi bekatul beras merah. Penelitian bertujuan untuk mengetahui proses produksi, menganalisis pengaruh formulasi terhadap karakteristik sensori, serta menganalisis karakteristik kimia dan nilai ekonomi brownies. Tahapan penelitian terdiri dari produksi brownies kukus, analisis sensori untuk menentukan formulasi paling disukai, analisis kimia dan nilai ekonomi pada formulasi paling disukai. Formulasi 50% bekatul beras merah + 50% tepung terigu paling disukai panelis pada uji kesukaan. Formulasi paling disukai memiliki 14,28% kadar air, 0,58% kadar abu, dan 7,47% serat pangan. Hasil analisis ekonomi menunjukkan kapasitas produksi mencapai 40 kemasan/hari, harga pokok penjualan Rp. 27.356 dan harga jual Rp. 30.500/kemasan. Laba bersih mencapai Rp. 3.128.358/bulan. Titik impas terjadi pada tingkat produksi 701 kemasan dan pengembalian modal pada masa produksi 14,4 bulan. Nilai Net Benefit Cost Ratio (B/C) sebesar 3,084; Gross B/C sebesar 1,074; Net Present Value (NPV) sebesar Rp. 144.682.186; dan Internal Rate Return (IRR) sebesar 74%, mengindikasikan usaha brownies kukus ini layak untuk dioperasikan. 
Comparative Study of the Nutritional Value, Phytochemicals, and Sensory Quality of Flakes Prepared Using Elicited and Non-Elicited Cowpea Sprout Flours Setyaningrum Ariviani; Galih Poetri Nastiti; Nurul Hidayati Sholihin; Gusti Fauza; Siswanti Siswanti
Caraka Tani: Journal of Sustainable Agriculture Vol 40, No 3 (2025): July
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/carakatani.v40i3.97583

Abstract

Germination without and with elicitation using 50 mM NaCl or 250 ppm Na-alginate generated cowpea sprout flours with the levels of protein, total phenolic compounds (TPC), total flavonoid compounds (TFC), radical scavenging activity (RSA), and ferric reducing antioxidant power (FRAP), as well as functional properties that significantly higher than that of cowpea seed flour. Most cereal flakes lack protein content and health-promoting compounds. This study aims to investigate the potential for developing NaCl-elicited, Na-alginate-elicited, and non-elicited cowpea sprout flours for flakes production through a comparative study on the nutritional value (proximate, dietary fibers), phytochemicals (TPC, RSA, FRAP), and sensory quality. Oat-based commercial flake was used as a comparator. The flakes formulated using elicited cowpea sprout flours exhibited significantly lower fat and carbohydrate contents and higher levels of protein, soluble, insoluble, and total dietary fibers than those prepared using non-elicited cowpea sprout flour. The cowpea-based flakes showed more elevated carbohydrate, total, soluble, and insoluble dietary fiber levels and significantly lower fat levels than oat-based commercial flakes. The flakes designed using Na-alginate-elicited cowpea sprout flour have the highest TPC, RSA, and FRAP values. Compared to the commercial ones, flakes prepared with elicited cowpea sprout flours produce better aroma, texture, and overall qualities. These results have significant implications for developing legume-based flakes with lower fat, higher levels of protein, dietary fibers, and phytochemicals, as well as good sensory quality.
Examining the Quality Enhancement and Antioxidant Properties of White Compound Chocolate Formulated with Pineapple Powder (Ananas comosus L.) Dimas Rahadian Aji Muhammad; Arina Nur’aini; Ardiba Rakhmi Sefrienda; Siswanti Siswanti; Asri Nursiwi; Joel Garcia Juvinal
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.
Characteristics of Snack Bar Substitution of Arrowroot Flour and Soy Flour as an Alternative Product for Autism Patients Dea Saskya Eka Puji Lestari; Siswanti Siswanti; Raden Baskara Katri Anandito
Jurnal Teknologi Hasil Pertanian Vol 18, No 1 (2025): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v18i1.81289

Abstract

Autism is a brain development disorder that is often found in children. Autism patients experience digestive disorders because the body is unable to digest protein, especially gluten and casein. Behavior improvement can be through Casein Free Gluten Free (CFGF) diet therapy. The CFGF diet is a biometic therapy in the form of regulating nutritional patterns by not consuming foods from cow's milk and wheat. Diet must be considered for autism patients because there are certain dietary restrictions. Snacks are one of the foods that children like. Snacks that are often found are bakery products. An alternative product development could be a snack food formulated in the form of a snack bar. Arrowroot flour has the potential to be used as a snack bar product because of its high digestibility (84.35%). Soybeans act as a binder in snack bars. Yellow sweet potato produces flakes with a sweet and crunchy taste. The research aims to determine the effect of variations in the substitution of arrowroot flour and soybean flour on chemical (moisture content and protein profile), physical (texture and color), and sensory (color, aroma, taste, texture and overall) characteristics as well as the best snack bar formula. The research used a one-factor Completely Randomized Design (CRD) with variations in the substitution of arrowroot flour and soybean flour. Based on the research results, the substitution of arrowroot flour and soybean flour significantly reduced the color of L* and increased the texture of the snack bar. The water content of the snack bar increased with the addition of soybean flour substitution. In terms of sensory characteristics, composite flour substitution significantly affected the panelists' level of preference for color, taste, texture, and overall parameters. The de garmo method calculation obtained the best formula: sample F1 (90% arrowroot flour and 10% soy flour).
Effect of Nutmeg (Myristica fragrans Houtt.) Seed Essential Oil Addition to Chitosan Edible Coating on The Quality of Broiler Chicken Fillet during Cold Storage Windi Atmaka; Siti Khodijah Putri Wibisono; Siswanti -; Esti Widowati
Jurnal Teknologi Hasil Pertanian Vol 17, No 2 (2024): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v17i2.84063

Abstract

Chicken is a highly demanded meat due to its high nutritional value and affordability. However, chicken meat has a relatively short shelf life and is susceptible to damage during storage. One way to preserve the quality of chicken meat is to use an edible coating. This study was conducted to determine the effect of adding nutmeg (Myristica fragrans Houtt.) seed essential oil at a specified concentration in chitosan edible coating on the quality of broiler meat fillets during 12 days of storage at cold temperatures. The test parameters used as a reference for the quality of broiler meat fillets include TPC, TVB, TBA, pH, and cooking loss tests. The experimental design in this study was a completely randomized design (CRD) with a factor of variation in the concentration of nutmeg essential oil (0%, 0,25%, 0,5%, 0,75%, and 1%). The data obtained were analyzed using one-way ANOVA. If there is a difference, it is continued with the Duncan Multiple Range Test (DMRT) to determine whether there is a difference in each sample at a significance level of α = 0,05. Then, the potency test was conducted to determine the sample with the best concentration of nutmeg essential oil. The results showed that 1% concentration of nutmeg essential oil showed the best results in maintaining the quality of chicken fillet during cold storage (4oC), based on the efficacy test. There was a difference between the quality of chicken fillet meat in the best concentration sample (addition of 1% nutmeg seed essential oil) and chicken meat samples without coating on the parameters of cooking loss, pH, TBA, and TPC.
Aplikasi Teknologi Tepat Guna untuk Meningkatkan Mutu Madu Klanceng dan Propolis Gusti Fauza; Siswanti Siswanti; Setyaningrum Ariviani; Dwi Ishartani; Windi Atmaka; Dimas Rahadian Aji Muhammad; Sultan Rafli; Habib Achmad Prasetyo
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 Dwi Ishartani; Setyaningrum Ariviani; Siswanti Siswanti; Gusti Fauza; Dimas Rahadian Aji Muhammad; Windi Atmaka
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".
Co-Authors Angga Atmaja Ardiba Rakhmi Sefrienda Arina Nur’aini Asri Nursiwi Asri Nursiwi Bambang Sigit Amanto Baskara Katri Anandito Baskara Katri Anandito Dea Saskya Eka Puji Lestari Dian Rachmawanti Affandi Dimas Rahadian Aji Muhammad Dimas Rahadian Aji Muhammad Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Drinancahya Dunya Dwi Ishartani Dwi Ishartani Dwi Ishartani Dwi Ishartani Dyah Widowati Edhi Nurhartadi Esti Widowati Galih Poetri Nastiti Gusti Fauza Gusti Fauza Gusti Fauza Gusti Fauza Habib Achmad Prasetyo Hanifatul Zahra Joel Garcia Juvinal Lia Umi Khasanah Lia Umi Khasanah Lukita Purnamayati Muhammad Zulfan Hawari Nurul Hidayati Sholihin R. Baskara Katri Anandito Raden Baskara Katri Anandito Raden Baskara Katri Anandito Rofandi Hartanto Sari, Ardhea Mustika Setyaningrum Ariviani Setyaningrum Ariviani Setyaningrum Ariviani Setyaningrum Ariviani Siti Khodijah Putri Wibisono Sultan Rafli Windi Atmaka Windi Atmaka Windi Atmaka Windi Atmaka