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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
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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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.
Utilization of Rice Flour and Soy Flour with the Addition of Xanthan Gum for Making Gluten-Free White Bread Ratna Yulistiani; Peni Ambarwati; Yunita Satya Pratiwi; Muhammad Rosyid Wardianto
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.
KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MIE BASAH FREE GLUTEN DENGAN PENAMBAHAN CARBOXYMETHYL CELLULOSA (CMC) Nasywa Aristawidya; Yunita Satya Pratiwi; Andre Yusuf Trisna Putra
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 3 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/9yck2967

Abstract

Mi basah bebas gluten merupakan alternatif pangan untuk mengurangi ketergantungan terhadap tepung terigu sekaligus memenuhi kebutuhan konsumen yang memerlukan produk bebas gluten. Penelitian ini bertujuan mengevaluasi pengaruh proporsi tepung sorgum dan tepung kacang hijau serta konsentrasi carboxymethyl cellulose (CMC) terhadap karakteristik fisikokimia dan organoleptik mi basah bebas gluten. Penelitian menggunakan rancangan acak lengkap faktorial dengan dua faktor, yaitu proporsi tepung sorgum:tepung kacang hijau (30:20, 20:30, dan 10:40) dan konsentrasi CMC (0,5%; 0,75%; dan 1,0%). Data dianalisis menggunakan ANOVA dan uji Duncan pada taraf signifikansi 5%. Hasil menunjukkan adanya interaksi signifikan (p≤0,05) terhadap kadar air, abu, lemak, karbohidrat, pati, cooking loss, elastisitas, daya ikat air, serta atribut sensori aroma, rasa, tekstur, dan penerimaan keseluruhan. Namun, tidak terdapat pengaruh nyata terhadap kadar protein, serat kasar, dan warna. Perlakuan terbaik diperoleh pada proporsi tepung sorgum:tepung kacang hijau 20:30 dengan penambahan CMC 0,5%, menghasilkan kadar air 55,25%, abu 0,75%, protein 3,89%, lemak 2,36%, karbohidrat 37,73%, serat kasar 2,17%, pati 23,88%, cooking loss 18,35%, elastisitas 32,33%, daya ikat air 54,19%, serta skor organoleptik 2,93–3,76. Formulasi ini berpotensi dikembangkan sebagai mi basah bebas gluten dengan kualitas yang baik. 
Co-Authors Abdul Azis Akbar Abdul Azis Akbar Agi Ramadhan Amalia, Tania Andre Yusuf Trisna Putra 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 Muhammad Anshari, Muhammad Muhammad Rizqi Ansori Muhammad Rosyid Wardianto Mulyani Dwi Nadia Shoukat Nadia Shoukat Nadien Mutia Intan Maulidi Nasywa Aristawidya Nurlaily, Rizka Nurullia Arisandy Oktafiani, Lirista Dyah Ayu Pakerti, Andia Hayuning Jagadnira Bentang Pardi Tola Peni Ambarwati Putri, Larestananda Asmaul Husna Hizaumi Qubra, Tawaffani Rahadita A.D.K, Kezia Rahmawati Rahmawati Rahmawati Rahmawati, Rahmawati Ramadhanty, Chairunnisa Safira Ratna Yulistiani 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 Sholekhah, Nurul Niswatin Sri Winarti 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 Yushinta Aristina Sanjaya Yusinta Aristina Sanjaya Zainul Fatmah Zhafa Nesya Salsabila Zidni Imanial Bathista