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All Journal Jurnal Teknologi Pangan Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Jurnal Sains dan Teknologi Pangan SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Khadimul Ummah Journal of Social Dedication Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Teknik Kimia Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Nusantara Science and Technology Proceedings SINTA Journal (Science, Technology, and Agricultural) International Journal of Community Service AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Jurnal Pengabdian Multidisiplin Jurnal Teknologi Pangan Prosiding Seminar Nasional Sisfotek (Sistem Informasi dan Teknologi Informasi) Journal of Science and Social Development Jurnal Sains dan Teknologi Pangan
Ratna Yulistiani
Program Studi Teknologi Pangan, Fakultas Teknik, Universitas Pembangunan Nasional “Veteran” Jawa Timur
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Journal : Nusantara Science and Technology Proceedings

 1 
The Characteristics Physicochemical of Instant Drink From Groove Leaves (Suaeda maritima) Using Maltodextrin Of Taro Tubers Dedin Finatsiyatull Rosida; Ratna Yulistiani; Ratna Nur Fitria Mabbrury
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2737

Abstract

Leaf groove is rich in antioxidants so they can be beneficial for health. Leaf grooves have a weakness which is a salty taste, so to reduce the salty taste, a soaking process is carried out and made into food products that are easier to consume. The instant drink is one product that is easy to implement for the public. The process of making instant drinks needs to be added with fillers. The filler used in this study was maltodextrin from taro tubers. In general, maltodextrin is made from cassava. The function of maltodextrin can increase volume, accelerate drying, increase solubility, and can coat flavor components. This study aims to determine the effect of the ratio of the extract of the groove leaves and the concentration of maltodextrin from the taro tubers on the physicochemical and organoleptic characteristics of the instant drink. This study used a factorial completely randomized design (CRD) with two factors. The first factor was the ratio of groove leaf extract and water (1:1, 1:2, and 1:3). The second factor was the concentration of taro tuber maltodextrin (5%, 10%, and 15%). The data obtained were analyzed using ANOVA, if there was a significant difference, it was continued with Duncan's Test (DMRT). The results showed that the treatment of dilution of groove leaf extract (1:1) with the addition of 15% maltodextrin was the best treatment that produced a grooved instant drink with a water content of 3.87%, ash 3.75%, salt 0.60%, solubility 91.947%, and the organoleptic Hedonic Scale Scoring test includes color 5.88 (like very much), taste 4.54 (likes) and aroma 4.8 (likes).
Characteristics of Fruit Jelly Candy (Study of The Proportion of Siwalan Juice (Borassus flabellifer) and Beetroot (Beta vulgaris L) Juice with Sorbitol Addition) Ulya Sarofa; Ratna Yulistiani; Dianti Alfiana; Rani Ismuningtyas
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2739

Abstract

Siwalan is a local fruit that has nutritional content and has not been processed. The addition of beetroot root juice to the siwalan jelly candy was expected to improve sensory and chemical characteristics such as increasing antioxidant activity. This study aims to determine the effect of the proportion of siwalan juice: beetroot juice and the addition of sorbitol on the characteristics of the siwalan fruit jelly candy. This study used a completely randomized design (CRD) with a two-factor factorial pattern. The first factor was the proportion of siwalan juice: beetroot juice (90:10, 80:20, and 70:30). While the second factor was the addition of sorbitol 50%, 60%, and 70%. The data obtained were tested using ANOVA and continued with the DMRT test. The results showed that the treatment of siwalan juice: beetroot juice (90:10) with a sorbitol concentration of 70% was the best treatment with a water content value of 14.33%, ash content 1.09%, vitamin C content 8.75 mg/100g, antioxidant activity 56.63%, total phenol 7.41 mg TAE/gr, gel strength 13.13 N, and organoleptic test including color 4.68 (slightly like), taste 4.72 (slightly like), aroma 3.92 (slightly like), texture 3.68 (slightly like).
E-commerce Web-Based Application for Excellent Service Agency (ESA) Hospitality Training Center, Malang Ratna Yulistiani; Andreas Nugroho Sihananto; Kartini; M. Arif Mardhavi; Edi Sugiyanto; Muhammad Afifudin
Nusantara Science and Technology Proceedings 7st International Seminar of Research Month 2022
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3333

Abstract

Excellent Service Agency (ESA) is a hospitality industry training center located in Malang City, East Java, Indonesia. This training center provides decent training for people who want to work in the hospitality industries such as hotels and restaurants. The one which makes a difference between ESA and its competitors is their commitment to providing training that is equivalent to other hospitality industry training institutions but at very affordable costs and they always channel students directly into the workplace market until their students land their first job. However, until now, ESA does not have an official website or e-commerce website to offer its services, so the ESA’s brand usually is only known by word of mouth. This ESA e-commerce website was developed with the CodeIgniter framework and MySQL Maria DB 5.0 database. The result is a company profile website that doubles as an e-commerce web ready to be used for ESA branding and marketing purposes.
Logo, Label, and Packaging Improvement on Jamu Bu Uri Products for Digital Marketing Kartini; Ratna Yulistiani; Dadik Raharjo; Rizky Fatkhur Rohman; Sri Alam Syah Lihan Candra Asi
Nusantara Science and Technology Proceedings 7st International Seminar of Research Month 2022
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3342

Abstract

It is quite common knowledge that some traditional herbal medicine sellers used plastic bottles of mineral water as a storage medium for their traditional herbal medicine. Even though the allotment of mineral water bottles is dispossible, it cannot be used again after the contents run out. This problem about the packaging must be addressed. When viewed from the visual aspect, the presentation of traditional herbal medicine still tends to be monotonous in terms of packaging. Whereas packaging can influence consumers to give a positive response, good packaging will optimize profits. Therefore, this service activity targets several improvements in handling packaging problems for Jamu bu Uri products, with the aim of increasing the marketing of traditional herbal products.
Identification of Formalin Content on Jambal Roti Salted Fish at Traditional Markets, North Surabaya, Indonesia Ratna Yulistiani; Jariyah; Yunita Satya Pratiwi; Dianita Kumalasari; Agi Ramadhan
Nusantara Science and Technology Proceedings 5th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2024.4506

Abstract

Jambal Roti, a well-known salted fish delicacy in Indonesia, has become a subject of concern due to reports of formaldehyde contamination. This research was conducted to investigate the presence of formaldehyde in Jambal Roti sold in traditional markets in North Surabaya and to analyze the physical characteristics of the contaminated fish. Using a descriptive research design with a survey approach, a total of 23 samples were collected and tested. The results showed that six samples, or 26%, contained formal--dehyde, with concentrations ranging from 0.125 ppm to 1.071 ppm. The highest formaldehyde level was found in sample JR18. The physical examination of contaminated samples revealed distinct characteristics that set them apart from uncontaminated ones. These samples had a firmer and more resilient texture, making them less susceptible to damage. In terms of appearance, they exhibited a paler yet more vibrant color compared to normal Jambal Roti. Moreover, the typical salty aroma that is characteristic of this fish was noticeably absent in the contaminated samples. These findings suggest that formaldehyde not only poses a health risk but also alters the physical and sensory qualities of Jambal Roti, affecting its overall quality as a food product. The presence of formaldehyde in food products is a serious concern, as it compromises both consumer safety and the reputation of the product. This study underscores the importance of stricter monitoring and regulation of food safety in traditional markets to prevent the distribution of contaminated food items like Jambal Roti, ensuring that consumers are not exposed to harmful chemicals.
The Potential of Mixed Tea from Mangosteen Pericarp, Clove, And Cinnamon in The Functional Scope of Creating a Healthy Liver Organ Yunita Satya Pratiwi; Yusinta Aristina Sanjaya; Rosida; Ratna Yulistiani; Ulya Sarofa; Anggun Pratiwi Rohimatul Inziyah; Nadien Mutia Intan Maulidi; Ufairah Fithriyati
Nusantara Science and Technology Proceedings 5th International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2024.4509

Abstract

The liver, which is the largest organ in the intestinal tract can do several very complex jobs. The use of herbal teas that utilize plants with high antioxidant content is one strategy that is starting to attract interest. In tea form, a blend of mangosteen pericarp, cloves, and cinnamon can protect the liver from oxidative damage and inflammation. The purpose of this article is to explore, analyze, and summarize various theories about the potential of a mixture of mangosteen, cinnamon, and clove tea, hepatoprotective mechanisms, and liver health biomarkers in terms of antioxidant content. The writing method used is a literature review from international and national journals by tracing and summarizing several theories related to the topic and title of the article to be written, which ultimately develops new conclusions as broader and stronger theories. The results show that mangosteen peel, cloves and cinnamon have functional benefits, namely they can create a healthy liver because of their antioxidant content. Mangosteen peel contains quite high polyphenol antioxidants, including xanthones, phenolic acids, flavonoids, catechins, hexadecanoic acid, and oleic acid. Cloves contain the antioxidants eugenol, saponins, tannins, flavonoids, and polyphenols. Cinnamon contains phenolic antioxidants such as eugenol, cinamic aldehyde and beta caryo-phyllene Damage to cell membranes and proteins is a sign of oxidative stress caused by free radicals. Therefore, antioxidants are needed to convert free radicals into non-reactive compounds. Biomarkers of a healthy or damaged liver are through blood tests including levels of SGPT, SGOT, SGPT-SGOT, Gamma GT, albumin and globulin levels, bile acid levels, and bilirubin levels. In conclusion, tea mixed with mangosteen peel, cloves, and cinnamon contains high levels of antioxidants so it has the potential to protect against liver damage due to various oxidative stress factors.
E-commerce Web-Based Application for Excellent Service Agency (ESA) Hospitality Training Center, Malang Ratna Yulistiani; Andreas Nugroho Sihananto; Kartini; M. Arif Mardhavi; Edi Sugiyanto; Muhammad Afifudin
Nusantara Science and Technology Proceedings 7st International Seminar of Research Month 2022
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3333

Abstract

Excellent Service Agency (ESA) is a hospitality industry training center located in Malang City, East Java, Indonesia. This training center provides decent training for people who want to work in the hospitality industries such as hotels and restaurants. The one which makes a difference between ESA and its competitors is their commitment to providing training that is equivalent to other hospitality industry training institutions but at very affordable costs and they always channel students directly into the workplace market until their students land their first job. However, until now, ESA does not have an official website or e-commerce website to offer its services, so the ESA’s brand usually is only known by word of mouth. This ESA e-commerce website was developed with the CodeIgniter framework and MySQL Maria DB 5.0 database. The result is a company profile website that doubles as an e-commerce web ready to be used for ESA branding and marketing purposes.
Logo, Label, and Packaging Improvement on Jamu Bu Uri Products for Digital Marketing Kartini; Ratna Yulistiani; Dadik Raharjo; Rizky Fatkhur Rohman; Sri Alam Syah Lihan Candra Asi
Nusantara Science and Technology Proceedings 7st International Seminar of Research Month 2022
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2023.3342

Abstract

It is quite common knowledge that some traditional herbal medicine sellers used plastic bottles of mineral water as a storage medium for their traditional herbal medicine. Even though the allotment of mineral water bottles is dispossible, it cannot be used again after the contents run out. This problem about the packaging must be addressed. When viewed from the visual aspect, the presentation of traditional herbal medicine still tends to be monotonous in terms of packaging. Whereas packaging can influence consumers to give a positive response, good packaging will optimize profits. Therefore, this service activity targets several improvements in handling packaging problems for Jamu bu Uri products, with the aim of increasing the marketing of traditional herbal products.
Co-Authors .,, Shinta Achmad Arbi Hanafi Afridho Laksono Indra Purnama Agi Ramadhan Agung Mustika Rizki Agung Wicaksono, Luqman Agustin, Citra Melia Alfiyatus Sholichah Almira Dinar Dhiny Amalia, Sofia Rizki Amanda Dewi Safitri Ambarwati, Peni Andre Yusuf Trisna Putra Andreas Nugroho Sihananto Anggita Savitri Anggita Ulfia Savitri anggreini, riski ayu Anggun Pratiwi Rohimatul Inziyah Angky Wahyu Putranto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Arizandy, Radita Yuniar Arlita Ramadhanty Artika, Odilia Emeralda Dian asep nurhikmat Awanda Winar Fitriana Awanda Winar Fitriana Azzahra, Raidza Azzury, Novita Mizzalluna Berlianda Meireni Zacharya Bintang Safir Kelana, Mahatma Citra Melia Agustin Dadik Raharjo Dadik Raharjo Daffa Rossi Ifanka Dany Priyanto, Anugerah Deana Fyra Adi Nur Dedin F. Rosida Dedin Finatsiyatull Rosida Dedin Finatsiyatull Rosida Dedin Finatsiyatull Rosida Dewanti, Felicitas Deru Dharmanto, Ernando Setyo Dhian Satria Yudha Kartika Dianita Kumalasari Dianti Alfiana Dinar Dhiny, Almira Dinda Alvianita Sabrina Dona Avrilia Kristanti Edi Sugiyanto Ernando Setyo Dharmanto Erwan Adi Saputro Esfandiar, Wildan Naufal Eva amelia Reza Hanum Febrianti, Nadya Dwi Putri Finatsiyatull Rosida, Dedin Firdaus, Salsabila Fitriani, Awanda Winar Hafidha Salvania Handy Wiranata Hanum, Eva amelia Reza Herdianto, Ferly Wirawan HP,, Sudaryati Imaya M. Nurjannah Imaya M. Nurjannah Indra Purnama, Afridho Laksono Jariyah Jariyah Jariyah Jariyah Jariyah Jariyah Jariyah Jariyah Jariyah Kalaswari, Sita KARTINI Kartini Kartini Kartini Kartini Khoirun Nisa Kindriari Nurma Wahyusi Kurnianto, Muhammad Alfid Kusuma Wardhani Mas’udah Lia F. Ramadhani Luqman Agung Wicaksono M. Arif Mardhavi Mahatma Bintang Safir Kelana Maulana, Hendra Meditya Dwi Rizkyati Mei Syella Kurnia Putri Cahyo Meireni Zacharya, Berlianda Misbach, Moch. Harits Pradana Moch. Fakhrul Azharuddin Moch. Harits Pradana Misbach Mohammad Iqbal Muhammad Afifudin Nabila Dwi Rahma Nadien Mutia Intan Maulidi Nadya Dwi Putri Febrianti Nugraha, Reva Edra Nur Aini Fauziyah Nur Aini Fauziyah Nur Hanifah Nur Hanifah Nur, Deana Fyra Adi Nurul Niswatin Sholekhah Nuryati, Anna Pitaloka, Aura Fatimah Dyah Pradana Misbach, Mochamad Harits Pramesthi, Azzahra Nur Shifa Prihandayaningsingsih, Nur Cahyani Purnama, Afridho Laksono Indra Putra, Andre Yusuf Trisna Putra, Chrystia Aji Putri Febrianti, Nadya Dwi Rachmawati, Shinta Dwi Radita Yuniar Arizandy Raharjo, Dadik Ramadhani, Lia F. Ramadhanty, Arlita Rani Ismuningtyas Ratna Nur Fitria Mabbrury Rhamadhan, Dinar Cahyaning Riski Ayu Anggreini Rizky Fatkhur Rohman Rizky Fatkhur Rohman Rohmah, Nova Ainur Rosida Rosida Rosida Rosida, Dedin F. Rosmalia, Senarita Septia Rusydiana, Indah Nur Safitri, Serly Salvania, Hafidha SARTIKA, LUTFITA DEWI Savitri, Anggita Savitri, Anggita Ulfia Serly Safitri Setyarini, Wahyu Shafira Enri Shalsabiella Shalsabiella, Shafira Enri Sihananto, Andreas Sri Alam Syah Lihan Candra Asi Sri Djajati Sri Djajati Sri Winarti Sri Winarti Sugiarto Sugiarto Syahidah, Fathimah Sarah Teti Estiasih Trimono, Trimono Triwardani, Intan Tuty Shohibatuz Zakiyah Ufairah Fithriyati Ulya Sarofa Ulya Sarofa Ulya Sarofa Ulya Sarofa Ulya Sarofa Ulya Sarofa Ulya Sarofa Ulya Sarofa Vikri Furkhoni Iqbal Vikri Furkhoni Iqbal W, Lia Kusuma Wahyu Setyarini Wahyuningtyas, Ririh Wardianto, Muhammad Rosyid Widyasari, Elsa Wildan Naufal Esfandiar Winarti Winarti Yunita Satya Pratiwi Yunita Satya Pratiwi Yunita Satya Pratiwi Yusinta Aristina Sanjaya