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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 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 Pengabdian Masyarakat Inovasi Indonesia
Yunita Satya Pratiwi
Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur
Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry 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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Pengujian Karakteristik Sensoris Teh Herbal Perikarp Manggis (Garcinia mangostana), Kayu Manis (Cinnamon verum), dan Cengkeh (Syzygium aromaticum): Pengaruh Formulasi Teh Herbal Perikarp Manggis (Garcinia mangostana), Kayu Manis (Cinnamon verum), dan Cengkeh (Syzygium aromaticum) terhadap Tingkat Penerimaan Konsumen Pratiwi, Yunita Satya; Sanjaya, Yushinta Aristina; Rahmawati, Rahmawati; Putri, Larestananda Asmaul Husna Hizaumi; Syari, Ririef Mutiara
Amerta Nutrition Vol. 8 No. 1 (2024): AMERTA NUTRITION (Bilingual Edition)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/amnt.v8i1.2024.1-7

Abstract

Background: Herbal tea Is one of the herbal drinks that has been widely consumed by Indonesian people and known as tea that have functional properties, one of them is source of antioxidants. Antioxidants can be obtained from a lot of sources, such as the mixture of mangosteen pericarp, cinnamon, and cloves. The use of cinnamon and clove expected to increase the consumers' preference towards this tea. Objectives: This research aims at evaluating the acceptance level of several sensory parameters of tea made of mixture of mangosteen pericarp, cinnamon, and clove. Methods: The experimental design used in this research was completely randomized design with three replications, resulting in 27 samples of herbal tea. Besides, the data obtained from panelists will be analyzed by using Analysis of Varian (ANOVA) and followed by Duncan's Multiple Range Test (DMRT) in SPSS 25.0 software. Results: The results show that the addition of cinnamon and cloves showed a significant difference. The more addition of spices will lower the panelist score. It can be seen in the sample containing 24 grams of mangosteen pericarp, 3 grams of cinnamon (B4) which had the highest panelist score in color, taste, and bitterness aspects. While the lowest panelist score was obtained by a sample containing 12 grams of mangosteen pericarp, 3 grams of cinnamon and cloves (A1). Conclusions: The more spices added, especially cloves will reduce the liking score. The result obtained by this research can be used for optimization of the best formula so maximum points can be known.
Empowering Women Fishpond in Developing the Home Business of the Milk Fish Crackers Industry Tranggono, Didiek; Budiwitjaksono, Gideon Setyo; Pratiwi, Yunita Satya
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

Abstract

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.
Pengembangan Potensi Mangrove sebagai Produk Pangan Intermediate di Kelurahan Wonorejo, Surabaya Sanjaya, Yushinta Aristina; Pratiwi, Yunita Satya; Merdekawati, Setiarini; Tantri, Hedwigis Kenrina
Jurnal Pengabdian Masyarakat Vol. 1 No. 2 (2023): Jurnal Pengabdian Masyarakat (AbdiMas)
Publisher : Jurusan Pendidikan Teknik Elektro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59562/abdimas.v1i2.728

Abstract

Pemanfaatan tanaman mangrove kini tidak hanya sebagai upaya pencegah abrasi laut, tetapi juga dapat diolah menjadi produk pangan intermediet. Produk intermediet merupakan bahan baku dan bahan tambahan yang digunakan dalam proses produksi, yang sangat diperlukan sebagai bahan baku pembuatan produk fungsional. Oleh karena itu, kegiatan pengabdian masyarakat dilakukan oleh “UPN Veteran Jawa Timur Mengabdi” dengan tujuan mengembangkan potensi mangrove sebagai produk pangan intermediet di Kelurahan Wonorejo, Kota Surabaya. Kegiatan dilaksanakan pada bulan Agustus-September dengan metode sebagai berikut: (1) survei masalah dan kebutuhan mitra; (2) trial and error formulasi produk di Laboratorium Teknologi Pengolahan Pangan UPN “Veteran” Jawa Timur; (3) pendampingan yang mencakup distribusi kuesioner sebelum dan sesudah pendampingan, penyuluhan, demonstrasi proses pembuatan produk intermediet; (4) penyediaan alat penggiling tepung; dan (5) penyusunan MoU dengan UMKM Kelompok Tani Mangrove Wonorejo. Hasil yang diperoleh mencakup formulasi terbaik (1) Nori Daun Jeruju, (2) Tepung Daun Jeruju, (3) Tepung Buah Pedada, dan (4) Tepung Biji Buah Pedada. Pendampingan dan penyuluhan kepada UMKM Kelompok Tani Mangrove Wonorejo berhasil meningkatkan pengetahuan peserta mengenai implementasi pengembangan potensi mangrove sebagai produk intermediet untuk kategori baik hingga sangat baik dari 73% menjadi 92%. Keberlanjutan kerjasama akan diwujudkan melalui MoU, yang menjadi cikal- bakal pembentukan Rumah Mangrove, sebagai hasil kolaborasi mitra UMKM dengan UPNV Jawa Timur. Pelaksanaan pengabdian masyarakat telah berhasil mencapai target pembentukan formula produk intermediet dari mangrove dalam bentuk nori dan tepung, yang telah dijalankan secara efektif oleh UMKM Kelompok Tani Mangrove Wonorejo di Kelurahan Wonorejo.
Optimalisasi Pemahaman UMKM terhadap Pengurusan Izin Edar P-IRT Berbasis Online OSS Produk Baked Cashew (Anacardium occidentale) di CV Miracle Agro Spices Sidoarjo Anggraeni, Sherly Nur; Pratiwi, Yunita Satya
Jurnal Pengabdian Masyarakat Inovasi Indonesia Vol 1 No 1 (2023): JPMII - Oktober 2023
Publisher : CV Firmos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54082/jpmii.263

Abstract

Memperoleh dan mengkonsumsi pangan yang aman merupakan hak bagi semua masyarakat. Semua pihak yang terkait dengan produksi pangan harus selalu mengupayakan terselenggaranya jaminan keamanan pangan agar hak masyarakat tersebut dapat terpenuhi. Upaya untuk menjamin hak konsumen CV Miracle Agro Spices terhadap keamanan produk pangan adalah dengan melengkapi dokumen SP-PIRT (Sertifikat Produksi Pangan Industri Rumah Tangga) yang diberikan untuk produk industri skala rumah tangga. SP-PIRT dapat diajukan melalui sistem terintegrasi online pada situs OSS (Online Single Submission). Tujuan dari kegiatan ini adalah untuk mengoptimalisasi keamanan pangan berbasis offline dan online produk baru Baked Cashew yang diketahui belum memiliki izin edar SPP-IRT karena kurangnya pemahaman tentang pengurusan SPP-IRT secara online. Metode kegiatan dilakukan dengan memberikan pendampingan secara online dan sosialisasi secara offline kepada mitra tentang prosedur pengurusan SPP-IRT secara online. Hasil kegiatan tersebut secara online adalah terdaftarnya SPP-IRT produk baked cashew dan secara offline adalah peningkatan pemahaman mitra tentang cara pengurusan SPP-IRT secara online. Terdaftarnya produk ke dalam SPP-IRT dapat meningkatkan kepercayaan konsumen terhadap produk serta memperluas jaringan pemasaran dan meningkatkan penjualan produk.
Characteristics of Bonggolan Made from the Proportion of Pacific Tarpon (Megalops cyprinoides): Millet Flour (Setaria italica): Tapioca Flour and Carrageenan Addition Nurlaily, Rizka; Rosida; Yunita Satya Pratiwi
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 3 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i3.826

Abstract

Bonggolan is a typical food from Sidayu, Gresik Regency with chewy texture, savory taste and distinctive fish aroma. In this study, the process of making bonggolan from pacific tarpon meat using millet flour and tapioca flour, and the addition of carrageenan was studied. The purpose of this study was to determine the effect of the proportion of fish meat: millet flour: tapioca flour and the addition of carrageenan on the physicochemical and organoleptic characteristics of bonggolan, and to determine the best treatment combination of these treatments. This study used Completely Randomized Design (CRD) factorial pattern with two factors and three replications. The first factor was the proportion of fish meat: millet flour: tapioca flour (40:10:50, 30:20:50, 20:30:50). The second factor was the addition of carrageenan (1.0%, 1.5%, 2.0%). Data were analyzed using ANOVA at 5% level. If there was a significant difference, a further test was carried out at 5% DMRT. The results of the study showed that the proportion of fish meat: millet flour: tapioca flour (40:10:50) and the addition of carrageenan (2.0%) was the best treatment. In this treatment, the water content was 58.82%, ash content 3.28%, protein content 19.59%, fat content 4.45%, crude fiber content 3.55%, hardness 2133.35 g, springiness 0.95, and the level of preference for color parameters 3.80 (neutral), aroma 3.44 (neutral), taste 3.04 (neutral), and texture 3.36 (neutral).
Utilization of Rice Flour and Soy Flour with the Addition of Xanthan Gum for Making Gluten-Free White Bread Yulistiani, Ratna; Ambarwati, Peni; Pratiwi, Yunita Satya; Wardianto, Muhammad Rosyid
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 6 (2025): December 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i6.2080-2090

Abstract

Gluten-free white bread formulated with rice and soy flour offers a safe alternative for individuals with celiac disease. Since gluten is absent, xanthan gum is added to improve gas retention and dough structure. This study aimed to identify the optimal formulation of gluten-free white bread by evaluating the physical, chemical, and sensory characteristics of various combinations of rice flour, soy flour, and xanthan gum, as well as analyzing the bread microstructure using Scanning Electron Microscopy (SEM). A Completely Randomized Design (CRD) with two factors- rice flour to soy flour ratios (90:10, 80:20, 70:30) and xanthan gum levels (1%, 2%, 3%)- was performed with three replications. Results showed that the best formula is rice flour to soy flour ratios of 80:20 combined with 3% xanthan gum. The bread had 39.26% water content, 1.26% ash, 10.96% fat, 8.22% protein, and 40.30% carbohydrates. Physically, it had a textural strength of 19.85 N, volume expansion of 82.64%, and porosity of 24.00%. Sensory scores (1-5 scale) were 4.24 (color), 3.92 (aroma), 3.96 (taste), and 4.68 (texture). SEM revealed that the gluten-free bread had larger and less uniform pores. These findings highlight formulation potential to enhance gluten-free bread quality and sensory acceptance.
Empowering Women Fishpond in Developing the Home Business of the Milk Fish Crackers Industry Tranggono, Didiek; Budiwitjaksono, Gideon Setyo; Pratiwi, Yunita Satya
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

Abstract

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.
Co-Authors Abdul Azis Akbar Abdul Azis Akbar Amalia, Tania Ambarwati, Peni Anggraeni, Sherly Nur Aryatika, Karera Asrotul Hikmah Avita Amalina Bambang Wirjatmadi Budiwitjaksono, Gideon Setyo Darmanto, Erlambang Budi Dedin Finatsiyatul Rosida Dedin Finatsiyatull Rosida Defri, Ifwarisan Didiek Tranggono Didiek Tranggono Dina Mustika Rini Doni Waluyo 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 Ifwarisan Defri 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 Mohammad Adenan Muhammad Anshari, Muhammad Muhammad Rizqi Ansori Nadia Shoukat Nadia Shoukat 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, Rahmawati Ramadhanty, Chairunnisa Safira Ratna Yulistiani Rini, Dina Mustika Ristya Widi Endah Yani Roiful Fatah Rosida Ruli Bahyu Antika Salsabila, Zhafa Nesya Sanjaya, Yushinta Aristina Septi Nur Rachmawati Septi Nur Rachmawati Septy Handayan Septy Handayani Sholekhah, Nurul Niswatin Sri Winarti Suhartono Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Suzuki , Takuya Syahnia Wasilatul Jannah Syari, Ririef Mutiara Tania Amalia Tantri, Hedwigis Kenrina Tola, Pardi Sampe Tristanti, Dyah Ayu Lingling Ulya Sarofa Wahyu Ningtyias, Farida Wardianto, Muhammad Rosyid Yushinta Aristina Sanjaya Yushinta Aristina Sanjaya Zainul Fatmah Zidni Imanial Bathista