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All Journal Ekonomi Bisnis Jurnal AGROTEKNOLOGI Jurnal Teknologi Pangan REKAYASA Proceeding of International Congress Journal of Research and Technology The Spirit of Society Journal : International Journal of Society Development and Engagement Food Science and Technology Journal (Foodscitech) Jurnal Berdaya Mandiri Jurnal Pengabdian UNDIKMA Jurnal Pengabdian Masyarakat Indonesia International Journal of Engineering, Science and Information Technology Indonesian Journal of Engagement, Community Services, Empowerment and Development (IJECSED) International Journal of Engagement and Empowerment (IJE2) ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Prosiding Konferensi Nasional PKM-CSR Prosiding Seminar Nasional Kusuma
Endang Retno Wedowati
Universitas Wijaya Kusuma Surabaya
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PENAMBAHAN EKSTRAK TEH TERHADAP KARAKTERISTI MIE BASAH Fungki Sri Rejeki; Diana Puspitasari; Endang Retno Wedowati
Journal of Research and Technology Vol. 4 No. 2 (2018): JRT Volume 4 No 2 Des 2018
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (136.692 KB) | DOI: 10.55732/jrt.v4i2.194

Abstract

Wet noodles as a source of carbohydrates have a moderate GI value that is 53-56. For this reason, engineering processes was needed to reduce GI value so that it becomes safe and healthy food. Tea (Camellia sinensis) contains tannin polyphenols which can reduce protein and starch digestibility so that the glycemic response decreases. The addition of tea extract to the noodleswill result in changes in product properties, so that research on quality of wet noodles with tea extract addition was needed. This research used Factorial Randomized Block Design. The first factor was tea type with two levels and second factor was tea extract concentration with three levels. The parameters observed were organoleptic test, namely taste, aroma and color, and chemical tests, namely protein and tannin content. The research conclusion were: (1) based on organoleptic test, the addition of green tea was preferred over black tea, (2) the addition of green tea and black tea did not caused significant differences in protein content, (3) the tannin content with the addition of green tea tends to be higher than black tea, and (4) the selected treatmentwas T1K1 (addition of 1% green tea extract) containing 5.81% protein and 15.39% tannin. Keywords: Wet Noodles, Tea Extract, Organoleptic, Protein, Tannin.
KEUNGGULAN KOMPETITIF GULA CAIR KIMPUL Rejeki, Fungki Sri; Puspitasari, Diana; Wedowati, Endang Retno
Journal of Research and Technology Vol. 3 No. 1 (2017): JRT Volume 3 No 1 Jun 2017
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v3i1.277

Abstract

The need of sugar as a sweetener is increasing, therefore it needs to look for other alternative sweeteners by developing liquid sugar from starch. Purse as one type of potential root crops have a great opportunity to be developed because it contains a high carbohydrate. The purpose of this research is to determine the best process of purse liquid sugar with acid and enzyme hydrolysis. This research consists of two stages. The first stage is the optimization process using acid hydrolysis and the second stage is the optimization process using enzyme hydrolysis. The tested parameters are Brix, moisture content, ash content, and reducing sugar. The best alternative process is based on Value Expectations Method. Furthermore, the products are tested for caloric value and Glycemic Index (GI). The results shows: (1) The best of acid hydrolysis process is adding 15 ml acid with hydrolysis time 1 hour, which produces purse liquid sugar with 86.30% moisture content, 2,01% ash content, 13,33oBrix, 10,21% reducing sugar, 41 calories and GI value is 47,32; (2) The best of enzyme hydrolysis process is adding 3 ml enzyme and hydrolysis temperature of 100oC, which produces purse liquid sugar with 73.73% moisture content, 0.24% ash content, 25.17oBrix, 23,43% reducing sugar, 106 calories and GI value is 80.63. Keywords: Optimization Process, Hydrolysis, Liquid Sugar, Purse.
PROPORSI MANGGA PODANG-PISANG KEPOK DAN KONSENTRASI JERUK NIPIS TERHADAP KARAKTERISTIK FRUIT LEATHER MANGGA Rejeki, Fungki Sri; Anggita, Della; Wedowati, Endang Retno
Journal of Research and Technology Vol. 5 No. 2 (2019): JRT Volume 5 No 2 Des 2019
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v5i2.302

Abstract

Fruit leather is a snack made from fruit puree in the form of thin sheets, plastic texture, and does not break when rolled. The raw material used was a podang mango extract. The component of pectin, acid, and sugar affect the fruit leather texture. Addition ofkepok banana puree needed as a source of pectin. Furthermore, the addition of ime juice to reduce pH on mixed puree. Randomized Block Design used with two factors and three replications. The first factor was the proportion of podang mango extract and kepok banana puree (90:10; 80:20; 70:30). The second factor was a concentration of lime juice (0%; 0,4%; 0,8%). The parameters observed were yield, pH, moisture content, crude fiber content, reducing sugar content, aroma, flavor, and texture. The research result showed that the best treatment was 80% podang mango extract, 20% kepok banana puree, and 0.4% lime juice.
Food product design with Wijaya Kusuma character based on pleasurable design Waskito, Johan Paing Heru; Wedowati, Endang Retno; Rejeki, Fungki Sri; Wahyuningtyas, Emmy
International Journal of Engineering, Science and Information Technology Vol 2, No 1 (2022)
Publisher : Department of Information Technology, Universitas Malikussaleh, Aceh Utara, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (438.927 KB) | DOI: 10.52088/ijesty.v2i1.193

Abstract

Understanding and appreciation of the identity of the Universitas Wijaya Kusuma Surabaya with the motto Anggung Wimbuh Linuwih, which means always growing and developing for the better, needs to be done. The strategy that can be applied is to design a superior product that has the character of Wijaya Kusuma This food product was designed with the nuances of the character of Wijaya Kusuma. The product that reviewed in this research is chocolate product. Food product design in this study used the concept of pleasurable design, which reviews product design from the aspects of functionality, usability, and pleasure. Pleasurable design was chosen with the consideration that this product design method involves customers as product users to participate in building product designs as needed and   wanted. The purpose of this study was to determine the attributes of chocolate products according to market demand, as well as to design a chocolate product design with the character of Wijaya Kusuma values. Based on the research results obtained 16 product configurations based on seven product attributes (taste, sweetness level, texture, shape, packaging method, health benefits, and appearance/profile). Attributes that have a high importance value are attributes of appearance/profile and taste. Attributes of appearance/profile can directly describe the character of Universitas Wijaya Kusuma Surabaya. while the taste attribute is one of the key attributes in food products.   Product design 5 (chocolate taste, slightly sweet, texture of slightly hard, rectangle shape, folded packaging method, no preservatives, and UWKS logo profile) became the selected product with a total utility value of 10.75.
Characteristics of Breadfruit-Wheat Composite Flour Cookies with Mung Bean Flour: A Study of Flour Proportions Azis, Nur; Puspitasari, Diana; Rejeki, Fungki Sri; Wedowati, Endang Retno
Food Science and Technology Journal (Foodscitech) Vol. 7 No. 1 (2024)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.vi.8065

Abstract

This research aims to determine the effect of adding breadfruit flour and green bean flour to cookie products, as well as the characteristics of breadfruit-wheat composite flour cookies with the addition of green bean flour. Processing food products in the form of cookies by using breadfruit flour as a local raw material is expected to reduce dependence on imported wheat. as raw material for wheat flour. So far, the main raw material for making cookies is wheat flour, and there has been an increase in consumption of wheat flour along with the increase in consumption of processed products. In order to increase the quality of the cookie products produced, research was carried out by adding green bean flour to increase the protein content of the cookies. Research conducted using a Randomized Block Design with 4 (four) treatment levels, showed significantly different results for all parameters. In this research, the parameters used are taste, color, aroma, texture, water content, ash content, fat content, protein content, carbohydrate content and yield expressed in percent. The results of the decision analysis show that treatment P4 has the highest expected value with a score of 6.37, while the lowest expected value is in treatment P2 with a score of 3.77.
Olahan Sayur sebagai Alternatif Peningkatan Nilai Tambah Produk Urban Farming Endang Retno Wedowati; Fungki Sri Rejeki; Emmy Wahyuningtyas; Adi Candra
Prosiding Seminar Nasional Kusuma Vol 2 (2024): Prosiding Seminar Nasional Kusuma
Publisher : LPPM UWKS

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Latar belakang: Urban farming, juga dikenal sebagai pertanian urban, adalah praktik budidaya, pemrosesan, dan distribusi bahan pangan di dalam dan sekitar kota. Tujuan pertanian urban biasanya adalah untuk meningkatkan pendapatan atau untuk memproduksi bahan pangan untuk dikonsumsi oleh keluarga, dan di beberapa tempat juga dilakukan untuk rekreasi dan relaksasi. Tujuan: Tujuan dari kegiatan pengabdian kepada masyarakat ini adalah untuk memberikan pengetahuan dan keterampilan kepada masyarakat mitra, yaitu Kelompok Tani Kampoeng Pintar Oase Tembok Gede Surabaya,  terkait peningkatan nilai tambah pada produk hasil urban farming yaitu sayuran. Metode: Urban farming di Kampoeng Pintar melibatkan tanaman hortikultura dengan berbagai jenis sayur-sayuran, di antaranya adalah bayam brazil, sawi, sawi putih, dan jenis sayuran lainnya. Jenis sayur yang paling banyak dibudidayakan di urban farming Kampung Pintar adalah Bayam Brazil. Salah satu produk olohan sayuran yang potensial untuk dikembangkan yaitu nugget sayur. Alih teknologi pengolahan sayur menjadi nugget sayur dilakukan melalui pelatihan kepada mitra sasaran. Sebelum dilakukan pelatihan, didahului dengan sosialisasi terkait pelaksanaan program pengabdian kepada masyarakat. Hasil: Hasil dari pelatihan adalah masyarakat mitra mempunyai keterampilan mengolah sayur menjadi nugget sayur. Produk ini selain mempunyai nilai yang lebih tinggi, juga menjadi alternatif agar anak-anak mau mengkonsumsi sayuran. Kesimpulan: Produk olahan nugget sayur dapat menjadi salah satu produk hasil olahan Kelompok Tani Kampoeng Pintar Oase Tembok Gede Surabaya.
Desain Produk Pangan untuk Meningkatkan Nilai pada Produk Olahan Sayur Kampoeng Pintar Surabaya Wedowati, Endang Retno; Rejeki, Fungki Sri; Wahyuningtyas, Emmy; Puspitasari, Diana; Candra, Adi
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 5 No 2 (2025): ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : LPPM Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/adma.v5i2.4470

Abstract

Kampoeng Pintar merupakan salah satu kampung yang turut serta dalam program urban farming dari Dinas Ketahanan Pangan dan Pertanian Kota Surabaya, dengan mendirikan Kelompok Tani Kampoeng Pintar Oase. Produk urban farming di wilayah ini belum dimanfaatkan secara optimum, walaupun telah diolah menjadi beberapa jenis produk. Namun produk olahan sayur tersebut belum mempunyai nilai keunikan atau belum mempunyai nilai keunggulan kompetitif. Tujuan dari kegiatan Pemberdayaan Kemitraan Masyarakat ini adalah untuk mendampingi masyarakat mitra memberikan nilai tambah pada produk sayuran hasil urban farming. Selain itu dapat menjadi sumber pendapatan keluarga dengan cara melakukan desain produk untuk diversifikasi produk olahan berbahan baku sayur segar hasil urban farming. Metode pelaksanaan Pemberdayaan Kemitraan Masyarakat meliputi kegiatan sosialisasi, pelatihan, dan penerapan teknologi. Pelatihan dilakukan dengan menggunakan konsep learning by doing. Teknologi olahan sayur yang diterapkan meliputi produk nugget sayur, keripik sayur, dan es krim sayur. Hasil dari kegiatan ini adalah adanya peningkatan kemampuan masyarakat mitra dalam mengolah sayuran menjadi berbagai produk olahan sayur, yaitu nugget, keripik, dan es krim sayur. Produk olahan sayur diharapkan dapat menjadi produk oleh-oleh khas Kampoeng Pintar untuk meningkatan pendapatan masyarakat
PELATIHAN PEMBUATAN KOMPOS BERBAHAN DASAR KOTORAN KAMBING ETAWA DI DESA GENGGELANG Juniawan, Alvin; Wanadiatri, Halia; Swandayani, Rosalina Edy; Wedowati, Endang Retno; Rejeki, Fungki Sri; Haryanta, Dwi
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 7 (2024): PKMCSR2024: Kolaborasi Hexahelix dalam Optimalisasi Potensi Pariwisata di Indonesia: A
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v7i0.2569

Abstract

Desa Genggelang merupakan desa terluas di Kecamatan Gangga, Kabupaten Lombok Utara. Desa Genggelang menjadi salah satu desa wisata prioritas, yang memiliki landscape sumber daya yang lengkap. Mayoritas mata pencaharian masyarakat adalah sebagai petani yang mengelola perkebunan dan peternakan. Pada sektor peternakan, Desa Genggelang memiliki keunggulan di bidang budidaya kambing etawa. Pelatihan pembuatan kompos berbahan dasar kotoran kambing etawa bertujuan untuk memberikan pemahaman dan keterampilan kepada masyarakat kelompok tani ternak mengenai teknik pengolahan limbah organik, khususnya kotoran kambing etawa, menjadi kompos berkualitas tinggi. Kotoran kambing etawa kaya akan unsur hara yang penting bagi tanaman, sehingga dapat dimanfaatkan sebagai pupuk organik yang ramah lingkungan dan berkelanjutan. Metode pelaksanaan pelatihan meliputi pemaparan teori, diskusi dan praktik langsung, mulai dari pengenalan bahan baku, proses fermentasi, hingga aplikasi kompos dalam pertanian. Melalui pelatihan ini, diharapkan peserta dapat meningkatkan produktivitas lahan pertanian mereka serta mendukung upaya pengelolaan limbah organik secara efektif. Hasil yang didapatkan pada kegiatan ini yaitu terdapat 80% peningkatan keterampilan dan kesadaran akan pentingnya penggunaan pupuk organik dalam pertanian berkelanjutan dengan memanfaatkan kotoran kambing etawa.
EFEKTIVITAS STRATEGI CITRA MEREK DAN KUALITAS LAYANAN TERHADAP WORD OF MOUTH DAN MINAT MAHASISWA BARU PADA PROGRAM STUDI TEKNOLOGI INDUSTRI PERTANIAN Waskito, Johan Paing Heru; Wedowati, Endang Retno; Revitriani, Marina; Ikhsan, Teguh Pribadi
Jurnal Ilmiah Ekonomi Bisnis Vol 30, No 1 (2025)
Publisher : Universitas Gunadarma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35760/eb.2025.v30i1.12876

Abstract

Berkurangnya minat mahasiswa memasuki sebuah program studi telah menyebabkan 30% perguruan tinggi swasta dinyatakan tidak sehat. Ada faktor internal dan eksternal yang menjadi penyebabnya. Berbagai strategi telah dilakukan untuk menyelesaikan problem ini. Penelitian ini mengkaji efektifitas membangun brand image dan kualitas layanan sebagai strategi marketing untuk meningkatkan minat mahasiswa memilih Program Studi Teknologi Industri Pertanian. Penelitian ini menggunakan pendekatan kuantitatif dengan kuisioner berbasis skala Likert. Indikator citra merek meliputi lingkungan pembelajaran, praktikular dan legalitas. Indikator kualitas layanan meliputi keandalan, tangibles, daya tanggap, jaminan dan empathy. Indikator word of mouth meliputi tools, talkers, tracking, topik dan taking apart. Indikator minat mahasiswa baru meliputi attention, interest, desire dan action. Dari 100 responden mahasiswa aktif didapatkan hasil bahwa mean total seluruh indikator masuk kategori tinggi. Uji factor loading memberikan hasil valid. Uji goodness of fit menyatakan seluruhnya masuk kategori fit. Ada dua hasil uji hipotesis menyatakan tidak berpengaruh signifikan terhadap minat mahasiswa, yaitu citra merek dan kualitas layanan. Hipotesis ini bisa diterima jika melalui variabel intervening word of mouth. Temuan ini memberikan saran praktis bahwa minat calon mahasiswa baru akan terpengaruh dan terbentuk jika kualitas layanan dan citra merek ini tersampaikan melalui word of mouth, baik secara konvensional ataupun secara digital.
Formulating Ginger Extract, Modified Cassava Flour (Mocaf) and Wheat Flour in Crispy Ginger Rejeki, Fungki Sri; Wedowati, Endang Retno; Puspitasari, Diana
Journal of Research and Technology Vol. 11 No. 1 (2025): JRT Volume 11 No 1 Juni 2025
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v11i1.1443

Abstract

This study aims to determine the best composition related to the proportion of wheat flour and mocaf in processing crispy ginger and developing gluten-free food products. The study used factorial experiments with the first factor being proportion of mocaf and wheat flour (P1) consisting of three treatment levels are P1 (mocaf: wheat flour= 50:50), P2 (mocaf: wheat flour= 75:25), and P3 (mocaf: wheat flour= 100:0). The second factor was the concentration of ginger extract (J), consisting of three treatment levels are J1 (ginger extract concentration 20%), J2 (ginger extract concentration 30%), and J3 (ginger extract concentration 40%). The results of the study showed that the proportion of mocaf and wheat flour decreased protein, fat, and water content, but increased carbohydrate and antioxidant content in the crispy ginger. The concentration of ginger extract increased protein, fat, water, and antioxidant content but decreased carbohydrate content in the crispy ginger. Organoleptic testing showed that colour, aroma, taste, and texture were undesirable. The findings of this study indicate that the production of crispy ginger has potential, but improvements are needed for colour, aroma, taste, and texture parameters. The selected treatment alternative was the P2J2 treatment.
Co-Authors Adi Candra Adi Candra, Adi Akmarawita Kadir Akmarawita kadir, Akmarawita Alvin Juniawan Anggita, Della Arifudin, Ahmad Azis, Nur Cindy Sulistyawati Della Anggita Diana Puspitasari Diana Puspitasari Diana Puspitasari Dwi Bhakti Iriantini Dwi Haryanta Dwi Haryanta Emmy Wahyuningtyas Erna Haryanti Fathurrahman Fathurrahman Fathurrahman Fathurrahman Fungki Sri Rejeki Fungki Sri Rejeki Fungki Sri Rejeki Fungki Sri Rejeki Fungki Sri Rejeki Fungki Sri Rejeki Ika Rahmawati Ikhsan, Teguh Pribadi Indra Agustanugraha Pramadi Kejora Handarini Koesriwulandari Koesriwulandari, Koesriwulandari Marina Revitriani Marina Revitriani Min, Yosefina Theodesia Mrianingsih, Mrianingsih Rahayu, Wiji Rahmiati, Retnani Retnani Rahmiati Rosalina Edy Swandayani Suryaningsih, Dwie Retna Tri Rahayuningsih Tri Rahayuningsih Wanadiatri, Halia Waskito, Johan Paing Heru