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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan Joglo Agrointek Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) agriTECH Bioeksperimen: Jurnal Penelitian Biologi Jurnal Riset Industri Hasil Hutan Syntax Literate: Jurnal Ilmiah Indonesia JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Indonesian Journal of Agricultural Research Jurnal Teknologi & Industri Hasil Pertanian Jurnal Pengolahan Pangan Jurnal Teknologi Pertanian AGRITEKNO, Jurnal Teknologi Pertanian Jurnal Teknologi Hasil Pertanian IJECS: Indonesian Journal of Empowerment and Community Services Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Food Scientia: Journal of Food Science and Technology Research Fair Unisri Journal of Applied Agricultural Science and Technology Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) Journal of Food and Agricultural Product Jakadimas

Nanik Suhartatik

Program Studi Teknologi Hasil Pertanian Fakultas Teknologi Dan Industri Pangan Universitas Slamet Riyadi Surakarta

Author-ID : 389358

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Peningkatan Pengetahuan Nutrisi untuk Tumbuh Kembang Anak Guna Menurunkan Angka Stunting di Desa Gebyog Mojogedang Karanganyar Mustofa, Akhmad; Suhartatik, Nanik
Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (Janayu) Vol. 4 No. 2 (2023): Jurnal Pengabdian dan Peningkatan Mutu Masyarakat
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/janayu.v4i2.23854

Stunting was a major problem in the development progress and must be resolved immediately. Karanganyar as one of the districts in Central Java province that has a stunting rate of 5.86% (2021). Even this number was lower than the national average for stunting, it must be handled with care so that Indonesia can be free from stunting. Mojogedang as one of the sub-districts in Karanganyar has the highest stunting rate compared to other sub-districts. Of all the villages in the Mojogedang, Gebyog is the village with the highest stunting rate in the Mojogedang sub-district, even the highest in Karanganyar Regency in 2021. Personal approach to provide understanding and also the actions needed to eradicate stunting is the goal of the program. The service was carried out by the community service team. The purpose of this activity was to increase the knowledge of pregnant women or prospective mothers about nutrition for pregnant and lactating women. The activity was carried out by recording the number of stunting sufferers, followed by conducting counseling for early marriage, nutrition for pregnant and lactating women, and the effect of stunting on children's conditions. The activity ended with the provision of additional food to families of stunting sufferers. Based on observations made in the field, the factors causing stunting in Gebyog Village were the lack of knowledge about nutrition for pregnant or lactating women and the number of early marriages. Although poverty is also a contributing factor, with the dominance of the population being farmers, the community is able to provide healthy and nutritious food every day. Handling stunting should be based on the problems and natural potentials that exist in the region and involve all fileds

Pengaruh Germinasi terhadap Sifat Fisikokimia dan Organoleptik Flakes Tepung Kedelai Putih (Glycine max L.) Nirwesthi, Kartika K; Suhartatik, Nanik; Nuraini, Vivi
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 1 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.65

Flakes were included in ready-to-eat food and can be consumed as a main meal or a snack. Flakes need to have good nutritional content and be high in protein for breakfast. Soybean flour can be utilized as a vegetable protein. This study employed germinated white soybeans and white glutinous rice flour. Germination is an active process of embryonic development in which the seed coat breaks, causing new individuals to grow. Refined soy flour was used to increase protein and antioxidant activity, as well as flavonoid content in the flakes. The study aimed to determine the best formulation and the effects of soybean germination time and variations in the concentration of germinated soybean flour with glutinous rice flour on the physicochemical and sensory characteristics of the flakes. The experimental design employed was a completely randomized design with two factors: germination time (0, 24, and 48 h) and the ratio of soybean flour to glutinous rice flour (30:70, 50:50, and 70:30). This research comprised nine formulas. The best results based on physicochemical factors of increased antioxidants, protein, and flavonoid content, as well as sensory characteristics, were achieved with 24 h germination of soybeans, 70 g of soybean flour, and 30 g of glutinous rice flour. The selected products exhibited the following attributes: moisture content 6.19%, total ash 4.02%, protein 28.32%, fats 6.83%, carbohydrates 54.64%, crude fiber 22.73%, antioxidant activity 16.11%, flavonoids 1.58 mg QE/g, rehydration 36.80%, hardness 11.84 N, color 3.1, aroma 3.05, texture 3.1, taste 3.12, and overall acceptance 3.3. Germinated soybeans have the potential to be used as a source of protein for snacks.

Strategi Pencegahan dan Penanganan Stunting di Kelurahan Semanggi, Surakarta Suhartatik, Nanik; Dwi haryo Bintoro, Yudha; Erdha Christyanna, Rachel; Satrio Bhakti, Guntur; Fajar Sholeca, Arvita
IJECS: Indonesian Journal of Empowerment and Community Services Vol 3 No 1 (2022)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v3i1.1994

Kelurahan Semanggi tercatat sebagai desa dengan jumlah penderita stunting tertinggi di Kecamatan Pasar Kliwon. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk membantu pemerintah Desa Semanggi dalam menyelesaikan stunting. Metode yang dilaksanakan dalam kegiatan ini adalah dengan menyelenggarakan focus group discussion (FGD) penanganan stunting dengan pemerintah setempat dengan narasumber dari Dinas Kesehatan Kota Surakarta. Kegiatan kemudian dilanjutkan dengan pelaksanaan kegiatan-kegiatan yang telah disepakati bersama melalui FGD. Penyelesaian permasalahan stunting bersifat spesifik antara satu wilayah dengan wilayah yang lain. Metode penanganan di antaranya adalah pendataan penderita stunting, penyuluhan kader posyandu, pelatihan pembuatan MP-ASI, penyuluhan terhadap ibu hamil, pembuatan video edukasi tentang stunting, pemberian makanan tambahan pada anak penderita stunting, serta pendampingan atau pemantauan terhadap keluarga penderita stunting. Berdasarkan hasil pendataan, jumlah penderita stunting ada 9 anak, dengan faktor penyebab adalah kebocoran jantung (2 anak), nafsu makan anak rendah (4 anak), dan kemiskinan (3 anak). Pemberian Makanan Tambahan (PMT) selama kurun waktu 40 hari mampu meningkatkan berat badan anak antara 0,4 hingga 0.9 kg. Dari 9 anak, ada 4 anak yang naik statusnya (44,4%). Kegiatan penyuluhan dan pelatihan merupakan kegiatan yang paling efektif namun efeknya tidak dapat dilihat langsung. Penanganan stunting saat ini difokuskan pada pendampingan terhadap penderita stunting dan pencegahan.

Isolation and Identification of Osmophilic Yeast from unripe Jackfruit (Artocarpus heterophyllus Lamk.) Suhartatik, Nanik; Nurjanah, Mimin; Kuswanto, Kapti Rahayu
Indonesian Journal of Agricultural Research Vol. 1 No. 3 (2018): InJAR, Vol. 1, No. 3, November 2018
Publisher : Talenta Publisher

Osmophilic yeast are microbes that are able to live on media with high sugar concentrations. Some types of osmophilic yeast can break down organic compounds, for example, starch. This research was aimed to isolate and identify existing osmophilic yeast in unripe jackfruits. In this research, the unripe jackfruit was left rotting and 2.5 g of the sample were taken to be solved in 25 ml 0.85% NaCl and diluted. The GYP (glucose-yeast-peptone) agar medium with the glucose concentration of 30â€“50% was suitable for osmophilic yeast growth. Isolate purification was performed using the streaking method from single colony. Isolates were identified based on physiological and morphological characteristics. The physiological characterization were carried out by running sugar assimilation test on the tool kit API 20C AUX, while the morphological characterization was carried out by performing macroscopic and microscopic observations. Four isolates were assumed to be Candida lambica, 3 isolates were assumed to be Candida rugosa and two isolates were assumed to be Geotrichum candidum. It was found out that 44.4% of yeast in the unripe jackfruit were Candida lambica, 33.3% was Candida rugosa and 22.2% was Geotrichum candidum. Candida lambica was the most common osmophilic yeast found in the jackfruit.

Antioxidant and Anti Inflammation Effect of Snack Bars from Black Glutinous Rice and Pumpkin Powder Mustofa, Akhmad; Suhartatik, Nanik; Ningrum, Ega Sulistiyo
Indonesian Journal of Agricultural Research Vol. 2 No. 3 (2019): InJAR, Vol. 2, No. 3, November 2019
Publisher : Talenta Publisher

The study was design to evaluate the antioxidant and anti-inflammatory effect of snack bars that made of black glutinous rice and pumpkin powder and study on the male Sprague Dawley rats. Twenty-five male rats in between the age of 2 and 3 months were selected and randomly divided into 5 groups, which were positive control, negative control, group with sylimarin treatment, snack bars A and snack bars B. Carbon tetrachloride was used to induce hepatic damage. The results showed that group with CCl4 treatment has 3.04 Â± 0.16 Î¼mol/L MDA while group with Sylimarin, snack bars A, snack bars B were 0.49 Â± 0.05; 0.54 Â± 0.05; and 1.15 Â± 0.16 Î¼mol/L MDA, respectively. The snack bars had the capacity to decline the damage in liver as much as Sylimarin (standardized natural medicine for hepatotoxicity). The SGPT (Serum Glutamin Pyruvic Transaminase) of the two treatment was 22.24 Â± 0.80 U/I for Sylimarin and 22.33 Â± 1.03 U/I for snack bars while SGOT (Serum Glutamic Oxaloacetic Transaminase) was 40.78 Â± 0.77 U/I for Sylimarin and 40.88 Â± 1.25 U/I for snack bars A. Snack bars B has a significantly different value on final SGOT and SGPT.

The Effect of Nutrition Education on Studentsâ€™ Consumption Behavior at Universitas Slamet Riyadi Surakarta Suhartatik, Nanik; Patmasari, Diyah Ayu Eka; Wulandari, Yustina Wuri; Mustofa, Akhmad; Handayani, Sri
Indonesian Journal of Agricultural Research Vol. 3 No. 1 (2020): InJAR, Vol. 3, No. 1, March 2020
Publisher : Talenta Publisher

The risk of obesity and chronic diseases rises with the increase in oneâ€™s level of welfare. Among the influencing factors for such phenomenon are eating behavior and lifestyle. Modern lifestyle which demands that everything be done in an instant makes people consume food with the nutritional adequacy disregarded. The emergence of fast food and junk food in Indonesia has also exerted an influence on peopleâ€™s consumption pattern. Some preventive and mitigating efforts can be made, one of which is provision of nutrition education. This research was aimed to determine the influence of nutrition education on the change of consumption knowledge, behavior, and habit of the students of Universitas Slamet Riyadi Surakarta. The respondents enrolled in this research were of the ages of 19â€“21 years. They were purposively selected on the basis that some of them were able to plan and select which food to be consumed. This research employed questionnaires during pre-test and post-test, with the respondents assigned to 2 groups of 32 students each. The first group received nutrition education, while the second received none. Results showed that the provision of nutrition education for college students didnâ€™t influence studentsâ€™ knowledge, attitude, and behavior when consuming food for both groups. The preference of the student college to food consumption probably influenced by another factors. It would need another study to evaluated factors that influenced the food preference of student college.

PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) DENGAN VARIASI SUHU PENGERINGAN DAN KONSENTRASI UNTUK MENINGKATKAN NILAI GIZI TEMPE Puyanda, Irvia Resti; Nanik Suhartatik; Vivi Nuraini; Istiqomah Setyorini
Jurnal Pengolahan Pangan Vol 8 No 2 (2023)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v8i2.117

Tempeh is a food product made from fermented soybeans using a type of mold called (Rhizopus sp) and contains good nutrition for the health of human body. Likewise, moringa leaves contain useful nutrients such as high antioxidant and protein content. This research aimed to determine the chemical and sensory characteristics of tempeh with the addition of moringa leaf flour using variations in the drying temperature of moringa leaves and the concentration of moringa leaf addition to soybeans based on the highest antioxidant activity and consumer preference. This study used a 2 factorial (CRD). The first factor was the drying temperature of moringa leaves and the second factor was the concentration of the addition of moringa leaf powder. Parameters observed in this study included chemical analysis, physical analysis and organoleptic test analysis. The best research result was at the drying temperature of moringa leaves at 40°C and the addition of moringa leaf powder with a concentration of 9%. From the results of the analysis, it was identified that the water content was 63,03%; the fat content was 0,98%; the protein content was 23,13%; the antioxidant activity was 58,72%; the pH was 5,70. Based on the physical analysis of this treatment, the tempeh had greenish spots from the tempeh and mold or mycelium which were white in color and have a compact texture. Meanwhile, the organoleptic test included the color of 1,54, the moringa leaf aroma of 1,53, the tempeh aroma of 3,64, the tempeh taste of 2,99.

The Importance of Food Security at The Family Level in Preventing Stunting in Indonesia: Pentingnya Ketahanan Pangan di Tingkat Keluarga dalam Pencegahan Stunting di Indonesia Nanik Suhartatik; Fadilah Husnun; Irvia Resti Puyanda
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 2 No. 1 (2024): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v2i1.10750

Stunting is a condition where a child's height does not match the child's age. Stunting is used as an indicator of a child's growth process that is not good. Stunting is also used as an indicator of the achievements of a country's development process as outlined in the sustainable development goals (SDGs). Mojosongo Village is one of the sub-districts in Banjarsari District, Surakarta, Central Java. One of the sub-districts with still high stunting rates in Surakarta City. Handling of stunting in the City of Surakarta is carried out through several areas including economic, environmental, educational, facilities and infrastructure, and monitoring in the health sector. Based on the identification carried out, it was discovered that factor causing stunting is food availability at the family level or what is usually called food security. To support food security at the family level, one thing parents can do is provide food that is varied, nutritious and affordable for children. Efforts that can be made are by providing a varied menu as a complementary food for breast milk (MP-ASI). Fulfilling nutrition at the family level requires increasing family skills in providing healthy food, so it is necessary to provide training on MP-ASI processing for health cadres or parents. The training was carried out using lecture and direct practice methods and was attended by 46 participants consisting of health cadres in Mojosongo Village, UPPKB, and also parents. There are 4 high-protein processed ingredients provided, namely cheese potato sticks, milk corn pudding, macaroni schotel, and also soa noodles. Training participants, especially health cadres, gain knowledge and skills that are useful for preparing additional food (Pemberian Makanan Tambahan, PMT) for families of stunting sufferers.

Stunting Control in Bendo, Sukodono, Sragen, Central Java: Pengendalian Stunting di Desa Bendo, Sukodono, Sragen, Jawa Tengah Akhmad Mustofa; Nanik Suhartatik
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 2 No. 1 (2024): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v2i1.10755

Stunting in the Sukodono Sragen area in Central Java in 2023 reached 17.5% or consisted of 308 children with stunting. This sub-district has the second largest number of stunted children in Sragen Regency. Bendo Village is one of the villages in Sukodono Sub-district with 20 stunted children. This service aims to observe the effectiveness of the implementation of the PMT (Supplementary Feeding) program carried out in Bendo village by the Puskesmas Sukodono. The observation method carried out is weighing and measuring the height of each toddler with stunting every 10 (ten) days for 3 months the PMT program is run. The results showed that the provision of PMT did not have a significant impact on changes in the number of stunting sufferers in Bendo village Sukodono Sragen.

INDEKS GLIKEMIK DAN TINGKAT KESUKAAN KUE BROWNIES MOCAF-KETAN HITAM DENGAN VARIASI JENIS PEMANIS Widanti, Yannie Asrie; Nur’Aini, Vivi; Suhartatik, Nanik; Christiningrum, Yulia Agnes
RESEARCH FAIR UNISRI Vol 4 No 2 (2020): RESEARCH FAIR UNISRI
Publisher : Universitas Slamet Riyadi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/rsfu.v4i2.11704

Seiring berkembangnya gaya hidup masyarakat dan kemajuan dalam bidang sosial ekonomi dapat menyebabkan jumlah penyakit degeneratif meningkat, salah satunya diabetes mellitus. Bagi penderita diabetes mellitus dianjurkan untuk mengonsumsi makanan tinggi serat, karbohidrat rendah dan indeks glikemik rendah. Produk brownies dalam penelitian ini menggunakan variasi pemanis, yaitu gula pasir, gula kelapa dan stevia. Stevia merupakan pemanis alami rendah kalori sehingga lebih aman dikonsumsi penderita diabetes mellitus. Penelitian ini bertujuan untuk menentukan nilai indeks glikemik brownies mocaf-ketan hitam dengan variasi pemanis serta tingkat kesukaan pada masing-masing sampel. Penelitian ini menggunakan rancangan acak lengkap (RAL) satu faktor, yaitu penambahan variasi pemanis gula pasir, gula kelapa, dan stevia. Parameter penelitian yang dilakukan adalah analisis kadar gula darah dan analisis organoleptik meliputi warna, rasa, tekstur, aroma dan kesukaan keseluruhan menggunakan metode hedonik. Produk brownies mocaf-ketan hitam menunjukkan nilai indeks glikemik sebesar 13,538 (stevia), 48,257 (gula kelapa), 53,565 (gula pasir) dan termasuk kategori IG rendah. Beban glikemik pada setiap sampel sebesar 4,234 (stevia), 16,56 (gula kelapa) dan 18,71 (gula pasir). Hasil Uji sensoris dengan metode uji hedonik menunjukkan bahwa brownies bebas gluten dengan penambahan pemanis gula pasir lebih disukai panelis dari segi warna, rasa, aroma, tekstur dan kesukaan keseluruhan.

Co-Authors Ainun Mardiyah Akhmad Mustofa Alfinda Taju Ulya Ali Djamhuri Amin Syahadi Angraini Mariam Saraswati Anna Mardiana Handayani Artha, Bareta Agdia Pury Arvita Fajar Sholeca Asa Pratita Aninditya Astutiningsih, Fitri Ayu Krisna Hadi, Kesia Uma Bareta Agdia Pury Artha Bernadetha Eden Krisdita Beti Cahyaning Astuti Christiningrum, Yulia Agnes Crisdyana Eko Setyaningsih Dara Chandra Pustika Desy Lustiyani Dewi Ayu Wulandari Setyobudi Dwi haryo Bintoro, Yudha Dwi Nurcahyani Dwi Yulia Vina Pratiwi Eko Yuliastuti E.S Endang S. Rahayu Endang Srijuliani Endang Sutriswati Rahayu Endang Sutriswati Rahayu Erdha Christyanna, Rachel Erma Ayu Nurcahyani Fadilah Husnun Fajar Eko Prastomo Fajar Sholeca, Arvita Fajariyah, Anna Firdhauzi, Amila Fitriyanto, Akbar Guntur Satrio Bhakti Handayani, Sri Harto Widodo, Harto Hasanah, Amalia L Haztien Silmi Triyani Hida Arum Sakura Husnun, Fadilah Ihfan Bagas Aditya Indrias Tri Purwanti Irvia Resti Puyanda Isnaini Elok Nur Azizah Istiqomah Setyorini Junianto, Faizal Kapti Rahayu Kapti Rahayu Kuswanto Kesia Uma Ayu Krisna Hadi Khabibulloh, Mohammad J M Kirana Swasti Ningrum kurnianti kumala setyaningrum Kurniawan, Yanuar Aldy Lestari, Wida Novia Linda Ristiana Linda Ristiana, Linda Maria, Agnes Merkuria Karyantina Mita Krisna Murti Muhammad Nur Cahyanto Mustofa, Ecio Mutiara Krisna Putri Nanda Pratiwi Ningrum, Ega Sulistiyo Ningrum, Kirana Swasti Nirwesthi, Kartika K Nugraheni, Ratna Dewi Nugroho, Wahyuningtyas Puji Nur'aini, Vivi Nuraini, Vivi Nurcahyani, Dwi Nurcahyani, Erma Ayu Nurhidayanti Nurhidayanti Nurjanah, Mimin Nurlisa, Devi Nur’Aini, Vivi Oktavia Permatasari Patmasari, Diyah Ayu Eka Permatasari, Oktavia Ponco Mursito Pradana, Ridofan Aji Pranata, Gigih Rachel Erdha Christyanna Rama Bagaskara Yulianto Renhard Sirumapea Ria Pertiwi Risky mawardi Riyani Saputri, Wikiyas L Saraswati, Angraini Mariam Satrio Bhakti, Guntur SHAHERTIAN PUTRI, AYUK FEBRIANA Sholihah, Efi N Sirumapea, Renhard Sokhif Saiful Anwar Sri . Handayani Sri Handayani Sri Handayani Sri Raharjo Sri Raharjo Sri Raharjo Srijuliani, Endang Titiek F Djaafar Tri Marwati Triyani, Haztien Silmi Triyono, Kharis Vivi Nuraini Wahyuningtyas Puji Nugroho Wanda Nurwidyana Utami Warjito, W Widya Anggraini Pamungkas Wijaya, Danastri Wulandari, Yustina Wuri Yannie Asrie Widanti Yudha Dwi Haryo Bintoro Yudha Dwi haryo Bintoro Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari

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