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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 Jurnal Teknologi Pangan Journal of Applied Agricultural Science and Technology Jurnal Teknologi Pangan Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) Journal of Food and Agricultural Product Jakadimas AGRONIMAL: Jurnal Ilmiah Pertanian dan Peternakan AgroBio

Nanik Suhartatik

Program Studi Teknologi 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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Aplikasi edible coating pati garut (Maranta arundinacea) pada apel (Malus sylvestris) potong dengan penambahan jeruk nipis dan daun mint Faizal Junianto; Harto Widodo; Nanik Suhartatik; Merkuria Karyantina
AGROINTEK Vol 19, No 4 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i4.27761

An edible coating is a thin layer of hydrocolloid materials such as polysaccharides, polypeptides, lipids, and composites. Apples are one of the fruits that often undergo minimal processing, such as slicing. Cut apples are susceptible to damage, which can lead to rapid browning, to slow this reaction, an edible coating can be applied. This study aimed to determine the quality of apple slices after being treated with an edible coating made from arrowroot starch with lime juice and mint leaf during storage. This study used a Completely Randomised Design with two factors: storage time (0, 2, 4, and 6 days) and the concentration of lime juice and mint leaf. The results showed that adding lime juice and mint leaf did not significantly affect water content, vitamin C, and weight loss of apple slices, while the longer the storage, the more damaged the sliced apples were. Weight loss, antioxidant activity, total phenols, vitamin C, and total aerobic bacteria decreased during storage. The treatment of adding 13% lime juice and 10% mint leaves was able to suppress the total number of bacteria to 5.77 log 10 CFU / g at a shelf life of 6 days. The treatment of adding mint leaves and lime extract was able to inhibit damage to sliced apples for 6 days of storage

Quality of Clarias sp with the addition of ginger (Zingiber officinale) and turmeric (Curcuma longa) in cold storage Akbar Fitriyanto; Nanik Suhartatik; Vivi Nur'aini; Harto Widodo
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.v19i3.24022

Apart from being sold in whole form, fish is also sold in ready-to-use fillets. Fillets were easier for buyers because they were practical, easy to use, and clean. The disadvantage of serving in the form of fillets was that they were very susceptible to damage due to the ease of damage. Fish fillets have a high moisture and protein content. Without any protection, this material will quickly deteriorate. This study aimed to determine the effect of ginger and turmeric extracts on catfish fillets stored at cold temperatures The study used a factorial complete randomized design with the ratio of ginger and turmeric extracts as the first factor and storage days as the second factor. The results show that the use of ginger and turmeric as additional ingredients in the storage of catfish fillets was less effective in inhibiting fillet deterioration. The moisture content of the catfish fillets decreased from 82.66% to 70.51% after 6 days of cold storage. The pH value of the catfish fillet increased, while water-soluble protein and TVB-N were varied for some treatments. The pH value of fresh fish fillets without the addition of ginger and turmeric was 5.50 and reached 6.30 after 6 days of cold storage. Fillets with turmeric and ginger have a lower pH (6.15), and the ratio of the rhizome extracts did not significantly affect the pH value. According to the TVBN value, ginger and turmeric extracts could maintain the quality of fish fillets for up to 4 days at cold temperatures. Further research needs to be done to study the effect of packaging on the fresh fillet quality.

Strategi Pencegahan dan Penanganan Stunting di Kelurahan Semanggi, Surakarta Nanik Suhartatik; Yudha Dwi haryo Bintoro; Rachel Erdha Christyanna; Guntur Satrio Bhakti; Arvita Fajar Sholeca
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 3 No. 1 (2022): IJECS: Indonesian Journal of Empowerment and Community Services
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.) Nanik Suhartatik; Mimin Nurjanah; Kapti Rahayu Kuswanto
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 30“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.

The Effect of Nutrition Education on Student's Consumption Behavior at Universitas Slamet Riyadi Surakarta Nanik Suhartatik; Diyah Ayu Eka Patmasari; Yustina Wuri Wulandari; Akhmad Mustofa; Sri Handayani
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 one'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 people'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 19-21 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 didn't influence students' 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.

Karakteristik Fisikokimia Dan Organoleptik Mayones Dengan Variasi Jenis Minyak Dan Konsentrasi Penambahan Perasan Jeruk Purut (Citrus hystrix d.c) Pradita Amanda Putri; Vivi Nuraini; Nanik Suhartatik
Jurnal Teknologi Pangan Vol 10, No 1 (2026)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jtp.2026.52898

Mayones merupakan produk olahan pangan dengan jenis emulsi (o/w) dengan konsentrasi minyak lebih tinggi.Lemak atau minyak sangat berpengaruh terhadap sifat fisik, kimia, dan karakteristik mayones karena kandunganjenis asam lemaknya. Mayones merupakan produk emulsi dengan karakteristik khas rasa asam. Air perasan jerukpurut digunakan sebagai pembunuh bakteri serta dapat memberikan aroma pada bahan pangan maupun produkpangan. Tujuan penelitian ini untuk mengetahui pengaruh variasi jenis minyak nabati dan konsentrasi jeruk purutterhadap kualitas, warna, aroma, rasa dan tekstur pada mayones dan mendapatkan perlakuan terbaik dari segiparameter fisik, kimia dan organoleptik mayones. Penelitian ini dilakukan menggunakan rancangan acak lengkap(RAL) faktorial, faktor pertama adalah perbedaan jenis minyak, minyak jagung (1), minyak kedelai (M2) dan minyakwijen M3), faktor kedua adalah konsentrasi jeruk purut 100% (J1), 80% (J2), dan 60% (J3). Hasil penelitianmenunjukkan bahwa perbedaan jenis minyak dan konsentrasi jeruk purut berpengaruh nyata (p<0,05) terhadap sifat fisik (viskositas), kimia (kadar air, kadar lemak) dan sensori (warna, aroma, rasa dan tekstur) mayones. Perlakuan minyak kedelai dengan konsentrasi perasan jeruk purut 100% dipilih sebagai produk terbaik oleh panelis tidak terlatih dengan skor warna 3,00 (netral), aroma 3,40 (netral-agak suka) , rasa 3,87 (netral-agak suka), tekstur 3,67(netral- agak suka), kadar pH 4,10, viskositas 2,18 dPa.s, kadar air 20,52%, kadar lemak 77,29%, kadar protein 6,16% dan stabilitas emulsi 97,23%. Kata kunci: ekstrak jeruk purut, mayones, minyak nabati.

ESTIMASI UMUR SIMPAN SNACK BARS BERAS KETAN HITAM (Oryza sativa var. glutinosa) DAN LABU KUNING (Cucurbita moschata) DENGAN METODE ASS (Accelerated Storage Studies) Pertiwi, Ria; Suhartatik, Nanik; Mustofa, Akhmad
Jurnal Teknologi Hasil Pertanian Vol 13, No 2 (2020): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Umur simpan produk pangan merupakan hal yang sangat penting karena merupakan parameter ketahanan produk selama selang waktu antara produksi hingga konsumsi. Penelitian ini bertujuan untuk menentukan umur simpan dari snack bars beras ketan hitam dan labu kuning yang dibuat dengan perbandingan 75:25 (w/w) dengan metode ASS (Accelerated Storage Studies). Penelitian ini menggunakan RAL faktorial 2 faktor dengan 2 kali ulangan. Faktor yang digunakan yaitu suhu penyimpanan 25ºC, 35ºC dan 45oC (298 K, 308 K dan 318 K) dan lamanya penyimpanan selama 20 hari. Hasil penelitian menunjukkan bahwa snack bars pada suhu 25ºC (298 K) mempunyai umur simpan 22 hari. Pada suhu 35ºC (308 K) umur simpan produk adalah 20 hari dan pada suhu 45ºC (318 K) umur simpannya adalah 19 hari.

Food Safety Study of Petis Crackers in Kendal Regency, Central Java Akhmad Mustofa; Nanik Suhartatik; Gigih Pranata; Ridofan Aji Pradana
Jurnal Ilmu Pertanian Indonesia Vol. 30 No. 1 (2025): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.30.1.123

Food safety is a science that deals with preparing, managing, and storing food or beverages to be safe from physical, biological, and chemical contamination. The processing of petis (condiments of fermented fish or shrimp) crackers is one of the categories of SMEs in Kendal Regency, Central Java. The study aimed to evaluate the heavy metals of iron (Fe), lead (Pb), and other chemical features and to survey the processing of petis crackers. This is a descriptive study of an observational nature with a quantitative approach, especially by doing laboratory observations. The study also carried out qualitative observations using questionnaires regarding the manufacturing of petis crackers. Petis is food or items cooked in a thick, clayey, and elastic condiment group. The results showed that Fe levels vary from 48.00 to 82.00 mg/kg and Pb from 40.00 to 50.00 mg/kg. The average chemical properties of the petis crackers are as follows: 2.45% ash, 13.27% moisture, 3.13% protein, 0.15% fat, and 81.0%carbohydrate. The lead content surpasses the maximum limit of the standard set by the BPOM (The Indonesian Food and Drug Supervisory Agency). Keywords: food safety, heavy metal, Kendal, petis crackers

Use of Celery (Apium graveolens L.) as a Source of Antioxidant in Potato Vermicelli (Solanum tuberosum) : Penggunaan Seledri (Apium graveolens L.) sebagai Sumber Antioksidan pada Bihun Kentang (Solanum tuberosum) Maria Ulfah; Akhmad Mustofa; Nanik Suhartatik
Agrobiotek Vol 1 No 1 (2024): Maret: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i1.9820

Vermicelli is an alternative food to replace rice, a type of noodle that is still in great demand by the public. Vermicelli is a popular food made from rice flour processed through an extrusion process so that it is shaped like a thread. The substitution of potato starch and the addition of celery extract will increase the antioxidant activity content of the vermicelli. The purpose of this research was produce vermicelli which has high antioxidant activity and produce vermicelli with characteristics according to Indonesian National Standard No. 01-2975-2006. Complete Randomized Design factorial with two factors were used in this research. The first factor was the ratio of rice flour and potatoes flour (10:90, 15:85, 20:80). The second factors was the levels of celery extract to water addition of dough (0,78; 1,04; 1,56%). The vermicelli were then tested for moisture content, ash content, crude fiber content and antioxidant activity as well as sensory analysis. The data analyse using Analysis of Variance (ANOVA). The best treatment was on ratio of substitution potatoes flour 20:80(g) with celery extract (0,78%). The fermicelli produced has the following characteristics water 10,65%, ash content 0,52%, fiber content 3,45% and 19,25% antioxidant activity. Femicelli produced in accordance with the quality requirements of SNI No. 01- 2975-2006. The sensory test of fermicelli that having color for dry fermicelli (3,82) color is yellowish dark green, color for wet fermicelli (3.62) is slightly faded green, texture (2,68) is not chewy, after taste (3.36) the taste of celery that lingers after being swallowed and overall preference (3,42).

Characteristics of Base Cake Bar With Addition of Moringa Flour (Moringa oleifera) with Various Types of Rice Flour (Red, Black and White): Karakteristik Base Cake Bar dengan Penambahan Tepung Kelor (Moringa oleifera) dengan Variasi Jenis Tepung Beras (Merah, Hitam dan Putih) Zulfa Nur Zaeni; Nanik Suhartatik; Akhmad Mustofa
Agrobiotek Vol 1 No 2 (2024): September: AgroBio Science Journal
Publisher : Fakultas Sains dan Teknologi Unisri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/agrobiotek.v1i2.9821

Base cake bars on the market are madse by soy flour mixed with dried fruit and are unusually consumed as snack in the bars. The base cake bars can be made without flour with high gluten. Mocaf is an alternative carbohydrate source as well as a substitute for wheat flours. The use of rice flour and mocaf flour was chosen becaused of the high fiber content in the various types of rice used. Moringa flour is rich in protein, minerals and vitamins. The advantages of adding Moringa flour can improve the quality of the base cake bar, especially fiber. Determining the formulation of the moringa cake bar base with various types of rice flour which has a high fiber content and is preferred by consumers is the aim of this study. This study used a two factor factorial Completely Randomized Design (CRD) with two replications. The factor used are the ratio of rice flour with Moringa leaf flour (95/5, 90/10, 85/15) and various types of rice flour (red, black, white). Chemical and organoleptic analysis of the best rice-moringa base cake bars was the B3K2 treatment (type of white rice with a ratio of rice flour: moringa 90/10) with 5.21% water content, 2.29% ash content, 17.29% fat content, 9.50% protein content, crude fiber 12.83% and 65.71% for carbohydrates. Organoleptic results with, Moringa flavor 2.19, sandy texture 3.15, density 2.49 and overall preference 3.31.

Co-Authors Adelia Putri Sari Yahya Adel Ainun Mardiyah Akbar Fitriyanto Akhmad Mustofa Alfinda Taju Ulya Ali Djamhuri Amin Syahadi Angraini Mariam Saraswati Aninda Putri Cantikawanti Aninda Putri Prastiwi 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 Diyah Ayu Eka Patmasari Dwi Nurcahyani Dwi Yulia Vina Pratiwi Edi Wibowo Einstivina Nuryandani Eko Febrianto Eko Yuliastuti E.S Endang S. Rahayu Endang Safitri Endang Srijuliani Endang Sutriswati Rahayu Endang Sutriswati Rahayu Erma Ayu Nurcahyani Faizal Junianto Fajar Eko Prastomo Fitriyanto, Akbar Gigih Pranata Guntur Satrio Bhakti Harto Widodo Harto Widodo Harto Widodo, Harto Haztien Silmi Triyani Hida Arum Sakura Hidayati, Laras Annisa Husnun, Fadilah Ihfan Bagas Aditya Iklas Devi Ramadhan Indah Tri Hartati Indrias Tri Purwanti Irvia Resti Puyanda Isnaini Elok Nur Azizah Istiqomah Setyorini Jesica Maria Kumalasari Junianto, Faizal Kapti Rahayu Kapti Rahayu Kuswanto Kenanga Putri Utami 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 Ulfah Maria, Agnes Merkuria Karyantina Merkuria Karyantina Mimin Nurjanah Mita Krisna Murti Muhammad Nur Cahyanto Mustofa, Ecio Mutiara Krisna Putri Nanda Pratiwi Ni putu cahya putriyani Cahya Ningrum, Ega Sulistiyo Ningrum, Kirana Swasti Nirwesthi, Kartika K Nugraheni, Ratna Dewi Nugroho, Wahyuningtyas Puji Nur'aini, Vivi Nurcahyani, Dwi Nurcahyani, Erma Ayu Nurhidayanti Nurhidayanti Nurlisa, Devi Nur’Aini, Vivi Ocviyanti Hendra Rezky - Oktavia Permatasari Permatasari, Oktavia Pertiwi, Ria Ponco Mursito Pradita Amanda Putri Pundhi Ludiani Hartiwi Rachel Erdha Christyanna Rama Bagaskara Yulianto rasmiati rasmiati Renhard Sirumapea Richo Fiariska Kurniawan Ridofan Aji Pradana Risky mawardi Riyani Saputri, Isnaini Fitria Saraswati, Angraini Mariam Septiana Devi SHAHERTIAN PUTRI, AYUK FEBRIANA Sirumapea, Renhard Sokhif Saiful Anwar Soraya Habibi Sri . Handayani Sri Handayani Sri Handayani Sri Handayani Sri Raharjo Sri Raharjo Sri Raharjo Srijuliani, Endang Triyani, Haztien Silmi Triyono, Kharis Vivi Nur'aini Wahyu Sasono Wahyuningtyas Puji Nugroho Wanda Nurwidyana Utami Warjito, W Widya Anggraini Pamungkas Wijaya, Danastri Wulandari, Yustina Wuri Yannie Asrie Widanti Yessi Yualisa Yudha Dwi haryo Bintoro Yudha Dwi Haryo Bintoro Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari Zulfa Nur Zaeni

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