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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) JMM (Jurnal Masyarakat Mandiri) 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 AGRONIMAL: Jurnal Ilmiah Pertanian dan Peternakan
Nanik Suhartatik
Program Studi Teknologi Hasil Pertanian Fakultas Teknologi Dan Industri Pangan Universitas Slamet Riyadi Surakarta
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Pemanfaatan Rempah Tradisional dalam Peningkatan Mutu dan Daya Simpan Geplak Sirsak (Annona muricata) Firdhauzi, Amila; Saputri, Wikiyas L; Suhartatik, Nanik; Mustofa, Akhmad
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.156

Abstract

Geplak is a traditional food from Bantul Regency, Yogyakarta, made from grated coconut and sugar, which is roasted and shaped into small, colorful balls. The increasing consumer demand for natural traditional foods has encouraged the development of geplak with addition of soursop (Annona muricata) and traditional spices, resulting in a functional product with enhanced shelf life. This study aimed to evaluate the effect of adding traditional spices (cinnamon, clove, and nutmeg) on the physicochemical properties and shelf life of soursop geplak during storage. The geplak was prepared from a mixture of coconut, young papaya, and soursop, with each spice added at 0.4% (w/w). The samples were stored at room temperature and analyzed on days 0, 5, 10, and 15. The parameters analyzed included color (Chroma), texture (crispness and hardness), pH, moisture content, water activity (aw), and antioxidant activity (DPPH method). The results showed that cinnamon produced the highest color intensity (22.05) and exhibited the highest antioxidant activity, with only a slight decrease from 82.41% to 79.31% during storage. Nutmeg resulted in the highest hardness (445.51 N) and crispness (3431.9 Nmm) on day 0. The pH increased during storage, with cinnamon reaching 5.52 on day 15. Although moisture content increased significantly, it remained within the acceptable range of the geplak quality standard, while water activity remained relatively stable with an average value of 0.65. The addition of spices, particularly cinnamon, effectively maintained the quality of soursop geplak and extended its shelf life without the use of synthetic additives, in accordance with SNI 01-4298-1996. These findings highlight the potential of soursop geplak as an innovative local functional food.
Pengaruh Pemberian Edukasi Gizi Terhadap Pola Makan Siswa Kelas VIII Di SMP Widya Wacana 1 Surakarta Maria, Agnes; Mustofa, Akhmad; Widanti, Yannie Asrie; Suhartatik, Nanik
Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) 2020: Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek)
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (508.951 KB)

Abstract

Edukasi gizi merupakan metode pengajaran untuk memberikan pengetahuan mengenai zat gizi terkandung di dalam suatu makananbeserta pola makan yang benar. Edukasi gizi sangat diperlukan bagi anak sekolah yang rentan memiliki pola makan buruk sehingga dapat menyebabkan resiko obesitas serta beberapa resiko penyakit lainnya. Penelitian ini bertujuan untuk menentukan pengaruh edukasi gizi terhadap pengetahuan mengenai pola makan yang benar pada siswa kelas VIII di SMP Widya Wacana 1 Surakarta. Jumlah responden yang digunakan pada penelitian ini adalah sebanyak 68 responden yang dibagi menjadi 2 kelas yaitu kelas edukasi dan kelas non edukasi. Kelas edukasi dan kelas non edukasi masing-masing berjumlah 34 responden. Kriteria responden yang digunakan yaitu siswa-siswi kelas VIII dengan rentang usia antara 13-15 tahun. Tahapan pelaksanaan intervensi meliputi pengambilan data awal berupa pre-test, kemudian dilakukan pemberian edukasi gizi selama 4x, lalu 2 bulan kemudian dilakukan pengambilan data akhir berupa post-test. Hasil penelitian menunjukkan bahwa pemberian edukasi gizi pada siswa siswi kelas VIII di SMP Widya Wacana 1 Surakarta secara umum kurang dapat memberikan pengaruh dan tidak membuat responden berubah pendapat untuk mengurangi mengkonsumsi junk food. Alasan responden mengkonsumsi junk food adalah karena para responden suka, serta junk food memiliki rasa yang enak dan disajikan dalam waktu yang cepat, selain itu juga memiliki harga yang terjangkau dan mudah ditemukan. Responden pada kelas non edukasi menilai bahwa mengkonsumsi junk food bisa memperbaiki mood mereka.
Peran Edukasi Gizi Terhadap Pengetahuan, Perilaku dan Sikap Konsumsi Remaja di SMK Bhinneka Karya Simo Boyolali Warjito, W; Mustofa, Akhmad; Suhartatik, Nanik
Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) 2020: Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek)
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (375.383 KB)

Abstract

Kesehatan merupakan aspek terpenting dalam siklus individu, khususnya remaja. Makanan yang dikonsumsi remaja sangat mempengaruhi status gizi individu. Terutama remaja yang memiliki aktivitas sekolah yang padat, kebanyakan remaja akan memilih makanan cepat saji atau junk food. Pemilihan makanan tersebut termasuk perilaku konsumsi kurang baik, maka diperlukan pendekatan edukatif untuk meningkatkan pengetahuan. Dengan pengetahuan mengenai gizi, diharapkan remaja akan mengatur pola makannya. Penelitian ini bertujuan untuk menyediakan informasi mengenai pengetahuan, perilaku konsumsi dan keterkaitan konsumsi remaja dengan edukasi gizi yang diberikan. Penelitian ini bermanfaat untuk mewujudkan kesadaran mengkonsumsi makanan sehat dan pentingnya pola konsumsi yang baik dan benar. Penelitian dilaksanakan di SMK Bhinneka Karya Simo Boyolali dengan menggunakan responden berusia 15-18 tahun. Metode penelitian yang digunakan yaitu dengan menggunakan angket kuesioner dengan pre-post test group design dengan membagi 2 kelompok (kelompok perlakuan dan kelonpok tanpa perlakuan). Kelompok perlakuan diberikan edukasi gizi. Hasil menunjukan bahwa pemberian edukasi gizi tidak berpengaruh terhadap pengetahuan, perilaku dan sikap konsumsi siswa.
PENGARUH PENAMBAHAN KUBIS MERAH (Brassica oleraceae var.) TERHADAP AKTIVITAS ANTIOKSIDAN DAN TINGKAT KESUKAAN KONSUMEN PADA BISKUIT TEPUNG BIJI RAMBUTAN Ristiana, Linda; Suhartatik, Nanik
Bioeksperimen: Jurnal Penelitian Biologi Vol 1, No 2: September 2015
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/bioeksperimen.v1i2.874

Abstract

Rambutan seed flour could be utilized as a food especially as source of carbohydrate, fat, and protein. Red cabbage could be used as natural food color because of their anthocyanin content. The aims of the research were to investigate the effect of red cabbage to the antioxidant activity and consumer preference of rambutan seed flour biscuit. This research was use completed randomized design with 9 combinations and 2 replications. The results showed that the highest antioxidant activity was biscuit made by 50 g of rambutan seed flour addition and 20% of red cabbage extract, e.i 19.48 % radical scavenging activity (RSA) of DPPH. But biscuit which was most prefere by panel test was only 25 g of rambutan seed flour without any addition of red cabbage extract. Rambutan seed flour and red cabbage addition to the biscuit did affect the antioxidant activity and the consumer preference of the biscuit.
PELATIHAN PENGOLAHAH PASCA PANEN SIRSAK SEBAGAI UPAYA PENINGKATAN PEMBERDAYAAN KELOMPOK KOMPAK Suhartatik, Nanik; Karyantina, Merkuria; Wibowo, Edi
JMM (Jurnal Masyarakat Mandiri) Vol 9, No 1 (2025): Februari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jmm.v9i1.27942

Abstract

Abstrak: Kelompok Tani KOMPAK merupakan kelompok tani yang berada di Dukuh Tumpang, Desa Porang-paring Kecamatan Sukolilo Kabupaten Pati, terletak di lereng Gunung Kendeng yang merupakan gunung berbatu dan tanah cenderung kapur berbatu sehingga tanaman yang tumbuh terbatas, yaitu tanaman tahunan dan tanaman buah-buahan. Buah yang cukup baik berproduksi adalah buah sirsak, pisang, nangka, alpukat. Produksi buah tersebut cukup melimpah dan cepat busuk, sehingga perlu pengolahan lebih lanjut untuk mempelambat kerusakan. Hasil analisis kondisi eksisting mitra adalah kurang tertanganinya hasil panen terutama sirsak yang cukup melimpah, sehingga harga jatuh dan tidak dapat dijual lagi. Hasil panen mudah rusak sehingga perlu ditangani dan diolah menjadi produk lanjutan seperti tepung, produk kering dan produk awetan lainnya. Hasil pengeringan akan diolah lebih lanjut menjadi produk makanan seperti selai, geplak, kerupuk, cookies dan snack stik. Tujuan kegiatan ini adalah meningkatkan kemampuan anggota kelompok dalam mengolah produk sirsak. Metode yang digunakan adalah pelatihan pembuatan olahan sirsak dengan melibatkan pesert secara langsung sehingga mereka mendapatkan pengalaman. Peserta adalah anggota kelompok yang berjumlah 32 orang. Peserta cukup antusias dalam mengikuti pelatihan dan sangat bermanfaat bagi masyarakat. Evaluasi dilakukan melalui wawancara dan angket, hasil menunjukkan bahwa pengetahuan peserta tentang pengolahan buah dan sayur meningkat menjadi 100%, karena selama ini mereka menjual buah dan sayur dalam bentuk segar.Abstract: KOMPAK Farmers Group is a farmer group located in Dukuh Tumpang, Porang-paring Village, Sukolilo District, Pati Regency, located on the slopes of Mount Kendeng which is a rocky mountain and the soil tends to be rocky limestone so that the plants that grow are limited, namely annual plants and fruit plants. Fruits that produce quite well are soursop, banana, jackfruit, avocado. The production of these fruits is quite abundant and rots quickly, so further processing is needed to slow down the damage. The results of the analysis of the existing conditions of partners are that the harvest, especially soursop, is not handled properly, so the price falls and cannot be sold anymore. The harvest is easily damaged so it needs to be handled and processed into further products such as flour, dry products and other preserved products. The drying results will be further processed into food products such as jam, geplak, crackers, cookies and snack sticks. The purpose of this activity is to improve the ability of group members in processing soursop products. The method used is training in making soursop products by directly involving participants so that they gain experience. Participants are group members totaling 32 people. Participants were quite enthusiastic in participating in the training and it was very useful for the community. Evaluation was carried out through interviews and questionnaires, the results showed that participants' knowledge of fruit and vegetable processing increased to 100%, because so far they have been selling fruits and vegetables in fresh form.
Tropical Almond–Based Yogurt Fortified with Celery: A Functional Food for Lipid Profile Improvement and Anti-Inflammatory Support Habibi, Soraya; Nuryandani, Einstivina; Suhartatik, Nanik; Karyantina, Merkuria; Husnun, Fadilah; Mustofa, Akhmad; Ludiani Hartiwi, Pundhi
Journal of Applied Agricultural Science and Technology Vol. 10 No. 1 (2026): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i1.505

Abstract

The development of yogurt as a functional food has gained significant attention. Tropical almond (Terminalia catappa) is rich in fat and protein, while celery is known for its antioxidant, anti-inflammatory, hypolipidemic, and hypoglycemic properties. This study investigated the development of functional yogurt made from tropical almond milk fortified with celery extract. It employed a Completely Randomized Design (CRD) with varying celery extract concentrations (1%, 2%, and 3%) and fermented for 14, 17, and 20 hours. The results showed that after 17 hours of fermentation, total acid-producing bacteria reached 7.87 log CFU (colony forming unit)/ml, exhibiting acceptable sensory attributes and enhanced antioxidant activity. In vivo tests on Wistar rats revealed significant reductions in malondialdehyde (MDA) and interleukin-6 (IL-6) levels, which indicate anti-inflammatory and lipid-lowering effects. These findings highlight the potential of tropical almond-based yogurt as a novel functional food, paving the way for sustainable dietary interventions targeting metabolic health.
EFFECT OF HONEY AND Lactobacillus delbrueckii subsp. bulgaricus CONCENTRATION ON PROTEIN CONTENT, TOTAL ACIDITY, AND SENSORY QUALITY OF YOGURT Hidayati, Laras Annisa; Suhartatik, Nanik
AGRONIMAL: Jurnal Ilmiah Pertanian dan Peternakan Vol. 3 No. 2 (2025): AGRONIMAL: Jurnal Ilmiah Pertanian dan Peternakan
Publisher : Tahta Media Group

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55080/agronimal.v3i2.1921

Abstract

Jackfruit seeds contain high carbohydrates and protein, so it can be used as an alternative mixture of skim milk in the manufacture of ice cream was used sappan wood as natural colour. This experiment was aimed to determine the melting time and organoleptic test of the ice cream with the addition of jackfruit seeds and sappan wood as natural colour. The method used in this experiment was completely randomized design (CRD) with two factors, namely the first factor were the combination of jackfruit seeds:skim milk (0:100; 25:75; 50:50; 75:25) and the second factor were addition of sappan wood (0; 5; 10 g). The results showed that the lowest melting time was a combination of jackfruit seeds:skim milk (75:25) and the addition of 10 g sappan wood extract for 25 minutes. The results of organoleptic test are extremely diverse and can be accepted by society.
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 Edi Wibowo Einstivina Nuryandani 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 Habibi, Soraya Handayani, Sri Harto Widodo, Harto Hasanah, Amalia L Haztien Silmi Triyani Hida Arum Sakura Hidayati, Laras Annisa 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 Ludiani Hartiwi, Pundhi 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