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All Journal International Journal of Public Health Science (IJPHS) Jurnal Kesehatan Masyarakat EKOMBIS REVIEW: Jurnal Ilmiah Ekonomi dan Bisnis Jurnal Ilmiah Pangabdhi Jurnal Penelitian Kesehatan Suara Forikes Health Notions Jurnal Perikanan Universitas Gadjah Mada Agroindustrial Technology Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Amerta Nutrition BUANA SAINS Medical Technology and Public Health Journal Jurnal Pengabdian Masyarakat IPTEKS Nusantara Science and Technology Proceedings International Journal of Eco-Innovation in Science and Engineering (IJEISE) Aloha International Journal of Multidisciplinary Advancement (AIJMU) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin JUMANTIK (Jurnal Ilmiah Penelitian Kesehatan) Jurnal Ilmu Gizi dan Dietetik Jurnal Sosial dan Sains Journal of Business, Social and Technology Jurnal Pengabdian Masyarakat Physical Sciences, Life Science and Engineering Jurnal Sains dan Teknologi Pangan Jurnal Pengabdian Masyarakat Inovasi Indonesia

Yunita Satya Pratiwi

Department Of Food Technology, Faculty Of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia

Author-ID : 4013409

Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Analisis Kualitas Hubungan Seksual Kelompok Lansia Yang Melakukan Senam Ergonomik di Posyandu Jambu 30 Desa Pancakarya Kecamatan Ajung Kabupaten Jember Muhammad Rizqi Ansori; Yunita Satya Pratiwi; Cahya Tri Bagus Hidayat; Ifwarisan Defri
JUMANTIK (Jurnal Ilmiah Penelitian Kesehatan) Vol 7, No 3 (2022)
Publisher : Prodi Kesehatan Masyarakat Fakultas Kesehatan Masyarakat UIN Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30829/jumantik.v7i3.11150

Menua merupakan suatu kondisi dimana organ tubuh pada manusia mengalami penurunan fungsinya, khususnya pada organ reproduksi. Penurunan fungsi organ reproduksi pada lansia dapat mengakibatkan kualitas hubungan seksual pada lansia terganggu, namun kondisi ini tidak sepenuhnya membuat lansia kehilangan hasrat seksualnya. Salah satu terapi non-farmakologi untuk memperbaiki kualitas hubungan seksual lansia ialah dengan senam ergonomis. Senam ergonomik akan meningkatkan dan melancarkan sirkulasi darah sehingga suplai darah ke organ intim lancar. Penis mudah ereksi, sedangkan labia minora dan klitoris akan lebih sensitif terhadap rangsang seksual. Tujuan dari penelitian ini ialah mengidentifikasi pengaruh senam ergonomis terhadap kualitas hubungan seksual pada lansia di Posyandu Pancakarya Ajung Kabupaten Jember. Desain penelitian yang digunakan ialah Pretest-Postest One Group Design. Jumlah populasi 37 responden dan sampel pada penelitian ini yaitu 25 responden dengan menggunakan teknik purposife sampling. Hasil uji statistik menggunakan Wilcoxon Sign Rank Test dengan α=0,05 didapatkan nilai p value 0,000, sehingga dapat disimpulkan bahwa ada pengaruh senam ergonomis terhadap kualitas hubungan seksksual pada lansia Di Posyandu Jambu 30 Desa Pancakarya Kecamatan Ajung Kabupaten Jember. Penelitian ini direkomendasikan kepada perawat di posyandu lansia untuk dapat menerapkan senam ergonomis agar kualitas hubungan seksual pada lansia tetap meningkat meskipun diusia lanjut. Kata Kunci: Senam ergonomik, senam lansia, kualitas hubungan seksual, lansia

Effect of Anchovy Flour Substitution on Tuna Meatballs (Tori meatballs) on Body Weight and Total Protein of Wistar Rats Lirista Dyah Ayu Oktafiani; Farida Wahyu Ningtyias; Septi Nur Rachmawati; Abdul Azis Akbar; Ruli Bahyu Antika; Septy Handayani; Yunita Satya Pratiwi; Karera Aryatika; Manik Nur Hidayati
Health Notions Vol 6, No 10 (2022): October
Publisher : Humanistic Network for Science and Technology (HNST)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hn61006

Stunting is a growth disorder in children as a result of chronic nutritional problems. This causes the child's height does not match his age. Various efforts have been made to reduce the prevalence of stunting. One of the innovations that can be done is the development of new food products by modifying meatballs derived from tuna with anchovy flour substitution (tori meatballs). This study aims to determine the effect of giving tori meatballs on total protein levels and body weight. The study was conducted for 14 days. The research sample consisted of 27 male wistar rats which were divided into 3 groups, namely K as the control group, P1 as the treatment group with 1 g/day of tori meatball, and P2 the treatment group with 2 g/day of tori meatball. Body weight was measured daily with a digital scale. Total protein assay using Kingsley Method with biuret reagent. The results showed that body weight and total protein content were not statistically different. The provision of tuna meatballs with anchovy flour substitution (tori meatballs) had no effect on body weight and total protein content of wistar white rats. Keywords: stunting; tori meatballs; protein total levels; wistar rats

Survei Sanitasi Tempat Pengelolaan Makanan Toko Roti Ciliwung Jember Avita Amalina; Firjoun Ali Muhammad; Erwan Widiyatmoko; Yunita Satya Pratiwi
Jurnal sosial dan sains Vol. 1 No. 8 (2021): Jurnal Sosial dan Sains
Publisher : Green Publisher Indonesia

Kualitas makanan sebagai kebutuhan dasar manusia perlu ditingkatkan melalui survei sanitasi tempat pengelolaan makanan dan minuman untuk mencegah terjadinya penyakit atau gangguan kesehatan seperti food borne disease.Pengawasan terkait higiene dan sanitasi makanan perlu dilakukan sebagai dasar penelitian ini. Tujuan dari penelitian ini adalah menganalisis sanitasi tempat pengelolaan makanan di toko roti ciliwung jember.Penelitian kuantitatif dilakukan dengan desain observasional deskriptif. Penelitian berlokasi di Toko Roti Ciliwung yang berada di Jalan Ciliwung Nomor 26 Kecamatan Patrang Kabupaten Jember, Jawa Timur. Secara keseluruhan, jumlah total skor penilaian sanitasi tempat pengelolaan makanan di Toko Roti Ciliwung sebesar 8.670 dari skor maksimal adalah 10.000 dengan bobot total 100. Persentase total yang diperoleh pada sanitasi tempat pengelolaan makanan di Toko Roti Ciliwung adalah 86,7%. Artinya persentase ≥ 75% telah memenuhi syarat sanitasi. Meskipun telah memenuhi syarat sanitasi, upaya perbaikan terhadap beberapa variabel yaitu konstruksi, fasilitas sanitasi, dapur, ruang makan, kursus penyehatan makanan, serta sertifikat kesehatan karyawan.

Studi Evaluatif Sanitasi Restoran “Ayam Goreng Bu Kadir“ Bondowoso Haris Ahmadi; Nurullia Arisandy; Zainul Fatmah; Roiful Fatah; Yunita Satya Pratiwi
Jurnal sosial dan sains Vol. 1 No. 8 (2021): Jurnal Sosial dan Sains
Publisher : Green Publisher Indonesia

Restoran merupakan suatu usaha yang melayani jasa di bidang pangan yang di dalamnya dilengkapi dengan peralatan dan perabotan untuk proses pengolahan, menyimpan bahan makanan/makanan jadi, penghidangan sampai dengan layanan menjual makanan dan minuman untuk masyarakat luas dalam naungan bangunan yang permanen. Dalam penyelengaraan restoran harus memenuhi laik sehat hygiene sanitasi makanan-minuman untuk mencegah resiko penularan penyakit akibat makanan. Syarat hygiene sanitasi makanan restoran harus memenuhi persyaratan tempat dan tata bangunan , serta fasilitas sanitasi yang memenuhi standart. Tujuan penelitian ini adalah mendapatkan gambaran mutu hygiene sanitasi restoran “Ayam Goreng Bu Kadir” Bondowoso. Adapun penelitian ini menggunakan metode diskriptif evaluatif yaitu untuk mendapatkan keterangan detail tentang kondisi hygiene sanitasi restoran. Sedangkan subyek penelitian adalah di Restoran “Ayam Goreng Bu Kadir” Bondowoso dengan kerangka penilaian sesuai dengan formulir RM.2 yang diatur dalam lampiran Kepmenkes No.1098 tahu 2003. Secara umum hasil evaluasi pemeriksaan dan pengawasan laik sehat mutu sanitasi restoran ini termasuk pada tingkat mutu C dengan nilai score 800, namun masih perlu perbaikan terhadap variable yang belum memenuhi syarat seperti pada penilaian fasilitas sanitasi yang perlu mendapat perhatian adalah loker karyawan dan fasilitas pencegah masuknya vector dan binatang pengganggu, di samping itu perlu perbaikan terhadap penyelenggaraan penyajian makanan serta pada kelompok penilaian terhadap tenaga kerja restoran. Selain itu, restoran perlu untuk melakukan pemeriksaan sampel komponen alat, bahan makanan dan makanan jadi untuk mengetahui mutu mikrobiologis dan kualitas kimia.

Sanitasi Tempat-Tempat Umum dan Makanan Gambaran Sanitasi Jasa Boga Di Wien's Catering Lembengan Ledokombo Syahnia Wasilatul Jannah; Zidni Imanial Bathista; Asrotul Hikmah; Yunita Satya Pratiwi
Jurnal sosial dan sains Vol. 1 No. 8 (2021): Jurnal Sosial dan Sains
Publisher : Green Publisher Indonesia

Higiene sanitasi merupakan upaya untuk mengendalikan faktor risiko terjadinya kontaminasi terhadap makanan, baik yang berasal dari bahan makanan, orang, tempat dan peralatan agar aman dikonsumsi. Jasa boga adalah usaha pengelolaan makanan yang disajikan di luar tempat usaha atas dasar pesanan yang dilakukan. Hal yang sangat perlu diperhatikan dalam penerapan higiene sanitasi di jasaboga adalah bangunan tempat produksi, fasilitas di tempat produksi, karyawan, peralatan memasak, dan makanan itu sendiri. Tujuan: penelitian ini dilakukan untuk mengetahui bagaimana hygiene dan sanitasi makanan yang dilakukan oleh penyelenggara catering. Penelitian ini dilakukan di salah satu penyelenggara jasa boga di Kabupaten Jember yakni Wien's Catering. Jenis penelitian kuantitaif dengan desain studi observasional deskriptif yaitu penelitian yang menggambarkan serta mengamati langsung mengenai kondisi sanitasi jasa boga. Hasil pengamatan terdapat beberapa ketidaksesuaian dalam penerapan hygiene dan sanitasi berdasarkan kriteria menurut Permenkes No.1096/PER/VI/2011. Penilaian tempat catering ini mendapatkan nilai 65 dan masih kurang memenuhi syarat harus ada perbaikan ulang

Mapping Service Performance and Communication Patterns in the Networked Coffee Shop Community in Jember Regency Erlambang Budi Darmanto; Luh Putu Suciati; Mohammad Adenan; Yunita Satya Pratiwi; Erman Arif; Doni Waluyo; Fadiatul Ismaniah
Aloha International Journal of Multidisciplinary Advancement (AIJMU) Vol 5, No 1 (2023): January
Publisher : Alliance of Health Activists (AloHA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/aijmu50102

Jember Regency is one of the coffee center areas in East Java. The increasing consumption of coffee has led to the proliferation of coffee shops in the Jember Regency. The importance of a relationship for a coffee shop or shop will facilitate the dissemination of information about the current development of coffee. Forum Barista Nusantara is a networked coffee community as a forum for coffee shops/shops to serve and mix coffee according to their respective competencies. This study aims to obtain data, process, and analyze mapping service performance and communication patterns in the networked coffee shop community in Jember Regency. The research method used is the analytical descriptive method. Data analysis techniques use spatial analysis and analysis of nearby neighbors as well as analysis of communication patterns. The results showed that in the Spatial Distribution of networked coffee shops in the Jember Regency there were 40 samples of shops spread across the Jember Regency. The performance of coffee shop services based on ratings on Google Maps shows that coffee shops in the Sumbersari District area have good performance with an average performance rating of 4.5-5 stars. The distribution pattern of coffee shops in Jember Regency through the analysis of nearby neighbors processed from QGIS software version 3.16 can be known to tend to group (cluster) because the distance between one coffee shop and another coffee shop is close together. Keywords: communication patterns; coffee shops; spread; networking

Empowering Women Fishpond in Developing the Home Business of the Milk Fish Crackers Industry Didiek Tranggono; Gideon Setyo Budiwitjaksono; Yunita Satya Pratiwi
Journal of Business Social and Technology Vol. 5 No. 2 (2024): Journal of Business, Social and Technology
Publisher : Politeknik Siber Cerdika Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59261/jbt.v4i2.164

The development of milkfish farming in traditional ponds must of course be based on the potential possessed. One of the most important potentials is the local knowledge of the community about the cultivation system in ponds. The Program for the Application of Research Results for the Community (PIHAT), is directed to provide knowledge and insight to group partners related to the development of milkfish cracker products by improving packaging design, adding shrimp cracker products, and payus fish crackers, as well as marketing management including online marketing, so that a suitable marketing network development model can be obtained and smooth productivity and sales. Meanwhile, the target of the PIHAT Program is the development of milkfish cracker business as an additional source of income for fishing families in Kalanganyar Village, so that more comprehensive knowledge can be achieved on how to increase milkfish cracker production including how to market effectively and efficiently. This series of activities is in addition to identifying partner problems, finding solutions, monitoring, and packaging of milkfish cracker products in supporting marketing; The output of activities is websites, catalogs, scientific articles in accredited national journals, increasing knowledge, improving product quality, improving packaging quality, and improving marketing management. The results achieved in this service activity are that KUB Planet Bandeng which is an average fisherwoman has improved in quality both in terms of taste, packaging, and marketing network.

Determinant of indonesian commodity coffee export In the era of covid-19 pandemic Erlambang Budi Darmanto; Suhartono Suhartono; Yunita Satya Pratiwi; Moh. Adenan
EKOMBIS REVIEW: Jurnal Ilmiah Ekonomi dan Bisnis Vol 12 No 1 (2024): Januari
Publisher : UNIVED Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/ekombis.v12i1.5145

This study aims to analyze the factors of gross domestic product, total consumption, exchange rate, and export goods price index on export performance of coffee beans after pandemic Covid-19. This study uses secondary data and (Generalized Method of Moment). The study shows that the variable total consumption and value of exports show a positive and insignificant relationship and the variables of GDP and exchange rates show a negative and significant relationship with coffee commodity exports with exports of coffee commodities.

Potency of Mangrove Leaves (Rhizophora mucronata) Containing Bioactive Compounds as Source of Antioxidant: A Review Rahmawati; Yushinta Aristina Sanjaya; Yunita Satya Pratiwi; Elistiya Putri Nuraini Hendrawan; Zhafa Nesya Salsabila; Tania Amalia
International Journal of Eco-Innovation in Science and Engineering (IJEISE) Vol. 4 No. 2 (2023): IJEISE
Publisher : International Journal of Eco-Innovation in Science and Engineering (IJEISE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/ijeise.v4i2.120

Bioactive compounds derived from plants are gaining attention worldwide because they have beneficial effects on humans. Rhizophora mucronata is a species of mangrove plant that has slightly dark leaves and glossy green on the top of the leaves and pale green on the bottom and acts as a natural antioxidant which has traditionally been used as a food ingredient and traditional medicine. Therefore, this article was written to review the bioactive compounds in Rhizophora mucronata leaves, antioxidant levels and the benefits of antioxidants in food and health products. This article summarizes relevant literature regarding R. mucronata which was tested using Phytochemical screening, FTIR and DPPH (1,1-diphenyl-2-picrylhydrazyl) methods. Phytochemical analysis revealed the presence of alkaloids, flavonoids, steroids, phenolics, tannins and saponins. Based on the FTIR test, R. mucronata leaf extract showed the presence of –OH, C-H (aromatic), C=C (aromatic), and C-O groups. The antioxidant capacity expressed in IC50 (mg/mL) shows that R. mucronata has the potential to be used as a source of natural antioxidants. Antioxidants can play a role in improving the sensory quality of a food product and as a natural bactericidal so that it can be used to maintain aquatic biota and food preservatives. In addition, antioxidants contained in mangroves can prevent aging, wrinkles, cancer, obesity, and diabetes mellitus.

Pemberdayaan Kelompok Masyarakat Desa Tawangargo Kabupaten Malang Melalui Pengembangan Produk Minuman Kesehatan Pratiwi, Yunita Satya; Sholekhah, Nurul Niswatin; Tristanti, Dyah Ayu Lingling
Jurnal Ilmiah Pangabdhi Vol 10, No 1: April, 2024
Publisher : LPPM Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/pangabdhi.v10i1.20015

Tawangargo Village is one of the villages in Malang Regency which is located in the highlands, where the area is suitable as a place for fruit and vegetable cultivation. However, fruit and vegetable crops are only sold without further processing. In fact, if processed properly, fruit and vegetable production will increase the economic value ofthe fruit and vegetables produced, for example the manufacture of fruit-based functional drinks. For this reason, Community Service activities are carried out using the method of delivering materials, processing, packaging processes, and product marketing strategies. This activity aims to increase public knowledge and interest in functional drinks and increase the use of fruits and vegetables in the Tawangargo area. In addition, the results of this community service activity can also become new jobs that can increase people's income, and can produce superior products that are distinctive and authentic and beneficial to health. It is hoped that in this activity the community will really apply the knowledge that has been conveyed.

Co-Authors Abdul Azis Akbar Abdul Azis Akbar Agi Ramadhan Amalia, Tania Ambarwati, Peni Anggraeni, Sherly Nur Anggun Pratiwi Rohimatul Inziyah Aryatika, Karera Asrotul Hikmah Avita Amalina Bambang Wirjatmadi Budiwitjaksono, Gideon Setyo Darmanto, Erlambang Budi Dedin Finatsiyatul Rosida Dedin Finatsiyatull Rosida Defri, Ifwarisan Dianita Kumalasari Didiek Tranggono Didiek Tranggono Dina Mustika Rini Doni Waluyo Elistiya Putri Nuraini Hendrawan Erlambang Budi Darmanto Erman Arif Erwan Widiyatmoko Fadiatul Ismaniah Farida Wahyu Ningtyias Farida Wahyu Ningtyias, Farida Wahyu Firjoun Ali Muhammad Gideon Setyo Budiwitjaksono Hadi Munarko Hadi Prayitno, Hadi Haris Ahmadi Hendrawan, Elistiya Putri Nuraini Heru Santoso Wahito Nugroho Hidayat, Cahya Tri Bagus Ifwarisan Defri Ifwarisan Defri Jariyah Jariyah Kaleem Ahmad Luh Putu Ratna Sundari Luh Putu Suciati Mangestuti Agil Manik Nur Hidayati Maulidi, Nadien Mutia Intan Merdekawati, Setiarini Merryana Adriyani Moh. Adenan Moh. Adenan Mohammad Adenan Muhammad Anshari, Muhammad Muhammad Rizqi Ansori Mulyani Dwi Nadia Shoukat Nadia Shoukat Nadien Mutia Intan Maulidi Nurlaily, Rizka Nurullia Arisandy Oktafiani, Lirista Dyah Ayu Pakerti, Andia Hayuning Jagadnira Bentang Pardi Tola Putri, Larestananda Asmaul Husna Hizaumi Qubra, Tawaffani Rahadita A.D.K, Kezia Rahmawati Rahmawati Rahmawati Rahmawati, Rahmawati Ramadhanty, Chairunnisa Safira Ratna Yulistiani Rini, Dina Mustika Ristya Widi Endah Yani Roiful Fatah Rosida Rosida Rosida Ruli Bahyu Antika Salsabila, Zhafa Nesya Sanjaya, Yushinta Aristina Septi Nur Rachmawati Septi Nur Rachmawati Septy Handayan Septy Handayani Shafaningrum, Rizkia Ayu Sholekhah, Nurul Niswatin Sri Winarti Suhartono Suhartono Suhartono Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Suzuki , Takuya Syahnia Wasilatul Jannah Syari, Ririef Mutiara Tania Amalia Tania Amalia Tantri, Hedwigis Kenrina Tola, Pardi Sampe Tristanti, Dyah Ayu Lingling Ufairah Fithriyati Ulya Sarofa Ulya Sarofa Wahyu Ningtyias, Farida Wardianto, Muhammad Rosyid Yushinta Aristina Sanjaya Yusinta Aristina Sanjaya Zainul Fatmah Zhafa Nesya Salsabila Zidni Imanial Bathista

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