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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
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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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.
Tropical Almond–Based Yogurt Fortified with Celery: A Functional Food for Lipid Profile Improvement and Anti-Inflammatory Support Soraya Habibi; Einstivina Nuryandani; Nanik Suhartatik; Merkuria Karyantina; Fadilah Husnun; Akhmad Mustofa; Pundhi Ludiani Hartiwi
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.
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

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (890.54 KB) | DOI: 10.32734/injar.v1i3.507

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (820.971 KB) | DOI: 10.32734/injar.v3i1.3602

Abstract

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.
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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (868.679 KB) | DOI: 10.20961/jthp.v13i2.42844

Abstract

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.
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 Diyah Ayu Eka Patmasari 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 Erma Ayu Nurcahyani Fadilah Husnun Fadilah Husnun Fajar Eko Prastomo Fajariyah, Anna Firdhauzi, Amila Fitriyanto, Akbar Guntur Satrio Bhakti 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 Maria, Agnes Merkuria Karyantina Mimin Nurjanah 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 Nurlisa, Devi Nur’Aini, Vivi Oktavia Permatasari Permatasari, Oktavia Pertiwi, Ria Ponco Mursito Pradana, Ridofan Aji Pranata, Gigih Pundhi Ludiani Hartiwi Rachel Erdha Christyanna Rama Bagaskara Yulianto Renhard Sirumapea Risky mawardi Riyani Saputri, Wikiyas L Saraswati, Angraini Mariam SHAHERTIAN PUTRI, AYUK FEBRIANA Sholihah, Efi N Sirumapea, Renhard Sokhif Saiful Anwar Soraya Habibi Sri . Handayani 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 Yustina Wuri Wulandari