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All Journal AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JMM (Jurnal Masyarakat Mandiri) IJECS: Indonesian Journal of Empowerment and Community Services JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA Journal of Food and Agricultural Product
Retno Widyastuti, Retno
Fakultas Kedokteran Gigi, Universitas Jember, Jember, Jawa Timur, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Health Professions Materials Science & Nanotechnology Public Health Social Sciences Other

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IBM DIVERSIFIKASI PANGAN PEMANFAATAN PANGAN LOKAL BAGI PKK KAMPUNG MRANGGEN JAWA TENGAH Afriyanti, Afriyanti; Tari, A. Intan Niken; Widyastuti, Retno
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 5 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (343.115 KB) | DOI: 10.31764/jmm.v4i5.3058

Abstract

Abstrak: Beras masih menjadi makanan pokok favorit untuk masyarakat Indonesia.  Jika belum mengkonsumsi nasi serasa belum makan.  Salah satu program yang dicetuskan oleh pemerintah untuk mengubah pola pikir tersebut adalah dengan adanya program diversifikasi pangan yaitu pola penganekaragaman konsumsi pangan. Kampung Mranggen Kelurahan Joho dekat dengan wilayah penghasil umbi-umbian.  Namun PKK belum memiliki pengetahuan dan keterampilan untuk mengolahnya. Oleh karena itu, PKK perlu dibekali dengan pemahaman dan keterampilan tentang diversifikasi pangan pemanfaatan pangan lokal, terutama Kabupaten Sukoharjo.  Metode kegiatan yang dilakukan melalui beberapa tahap yaitu :  pertama, penyuluhan dan pemberian materi terkait diversifikasi pangan dan pengolahan pangan lokal; kedua, pelatihan dan praktek pembuatan tepung mocaf serta produknya; ketiga, evaluasi kegiatan penyuluhan dan pelatihan yang telah dilakukan melalui pembandingan hasil pretest dan postest. Apabila terjadi peningkatan pemahaman peserta, yaitu peningkatan nilai menjadi ≥ 70  maka kegiatan ini dikatakan berhasil. Hasil menunjukkan rata-rata nilai pretest 61,17 dan nilai akhir postest 88,23.  Sebanyak 88,23% peserta memiliki nilai di atas 70.  Hal ini menunjukkan program ini berhasil karena mengalami peningkatan nilai > 70.  Selain itu peserta juga mampu membuat mocaf dan produk olahan sendiri.Abstract:  Rice is still a favourite staple food for Indonesians. If you haven't eaten rice, you don't feel like eating. One of the programs initiated by the government to change this mindset is the existence of a food diversification program, namely a pattern of diversifying food consumption. Mranggen, Joho Village, was close to the tuber-producing area. However, Empowerment of Family Welfare does not yet have the knowledge and skills to process it. Therefore, the Empowerment of Family Welfare needs to be equipped with an understanding and skills regarding the food diversification using local food, especially Sukoharjo Regency. The method of this activity was carried out in several stages, namely: first, counseling and provision of materials about food diversification and local food processing; second, training and practice of making mocaf flour and its products; third, evaluation of counseling and training activities that have been carried out by comparing the results of the pretest and posttest. If there is an increase in participants' understanding, namely an increase in the value to ≥ 70, this activity is said to be successful. The results showed that the average pretest score was 61.17 and the postest score was 88.23. As many as 88.23% of participants had a score above 70. This showed that this program was successful because the score increased> 70. In addition, participants were also able to make their own mocaf and processed products.
POTENSI BIR PLETOK SEBAGAI MINUMAN FUNGSIONAL KOMERSIAL Putra, Andre Yusuf Trisna; Defri, Ifwarisan; Saputro, Erwan Adi; Widyastuti, Retno
Agrisaintifika: Jurnal Ilmu-ilmu Pertanian Vol 7 No 1 (2023): AGRISAINTIFIKA
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v7i1.3784

Abstract

Bir pletok merupakan minuman diwariskan secara turun-menurun oleh masyarakat Betawi. Bir pletok muncul pada saat masa penjajahan Belanda. Minuman ini terbuat dari campuran rempah seperti jahe, kayu manis, cengkeh, secang, kapulaga, merica, biji pala, cabe jawa, dan gula. Proses pembuatan bir pletok terdiri dari pemilihan bahan baku, pencucian, perebusan, penyaringan, dan pengemasan. Minuman ini berpotensi dikembangkan menjadi salah satu produk komersial unggulan. Inovasi peningkatan kualitas produk yang dapat dilakukan antara lain pengaturan rasa, komposisi rempah, tingkat kemanisan dan pengemasan. Selain itu, diversifikasi produk menjadi sediaan bubuk atau konsentrat juga diperlukan guna menjangkau pasar yang lebih luas. Bir pletok yang terbuat dari campuran rempah seperti jahe, kayu manis dan secang terbukti memiliki aktivitas antioksidan, antibakteri dan antiinflamasi. Oleh karena itu, minuman ini juga dapat menjadi kandidat menuman tradisional yang memiliki sifat fungsional bagi tubuh.
Pendampingan Analisis Data Rekam Medis Terapi Plasma Konvalescen Bagi Pasien Covid-19: Nadifa, Almas; Rino , Arianto Marswita; Trisnadi, Reza Adityas; Widyastuti, Retno; Istiqomah, Istiqomah
JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA Vol 1 No Suplemen HKN (2022): Desember
Publisher : Fakultas Kesehatan Masyarakat, Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jipmi.v1iHKN.84

Abstract

Latar belakang: Coronavirus Disease 2019 (COVID-19) adalah penyakit menular akibat virus SARS-CoV-2 yang menjadi permasalahan global dengan morbiditas dan mortalitas tinggi untuk derajat sedang dan berat/kritis. Tujuan: untuk membantu penyembuhan pasien COVID-19 di Rumah Sakit Islam Sultan Agung Semarang. Metode: Pemberian terapi plasma konvalesen menggunakan studi analitik observasional dengan rancangan cross sectional yang dilakukan pengolahan data melalui Statistical Product and Service Solution (SPSS) dengan analisis univariat. Hasil: Pasien yang mendapatkan terapi menggunakan plasma konvalesen sebanyak 36 orang. Subyek berjenis kelamin laki-laki sebanyak 21 orang (58,3%) dan perempuan sebanyak 15 orang (41,7%). Pasien sembuh sebanyak 23 orang (63,9%) dan pasien yang meninggal sebanyak 13 orang (36,1%). Kesimpulan: Pendampingan mempercepat proses analisis data dengan menghasilkan informasi pasien COVID-19 yang mendapatkan terapi plasma konvalesen lebih banyak mengalami kesembuhan. Kata Kunci: COVID-19, plasma konvalesen, pendampingan, penyembuhan ____________________________________________________________________________________________ Background: Coronavirus Disease 2019 (COVID-19) is an infectious disease caused by the SARS-CoV-2 virus which is a global problem with high morbidity and mortality to moderate and severe/critical degrees. Objective: to help cure COVID-19 patients at the Sultan Agung Islamic Hospital Semarang. Method: Giving convalescent plasma therapy using an analytic observational study with a cross-sectional design that performed data processing through Statistical Product and Service Solution (SPSS) with univariate analysis. Result: There were 36 patients who received convalescent plasma therapy. Subjects were male as many as 21 people (58,3%) and women as many as 15 people (41,7%). 23 patients recovered (63,9%) and 13 died (36,1%). Conclusion: Assistance speeds up the data analysis process by producing information that COVID-19 patients who receive convalescent plasma therapy experience more recovery. Keywords: COVID-19, convalescent plasma, accompaniment, healing
Penyuluhan Dalam Rangka Pengembangan Usaha Produk Olahan Porang pada Kelompok Usaha Sahabat Petani Porang Sukoharjo Dewati, Rosita; Setyarini, Agung; Harinta, Yos Wahyu; Widyastuti, Retno
IJECS: Indonesian Journal of Empowerment and Community Services Vol 4 No 2 (2023)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v4i2.4445

Abstract

Potensi pengembangan porang di Indonesia masih sangat besar. Selama ini, di Indonesia porang hanya di olah hingga bentuk chips kering, belum menjadi produk akhir. Sedangkan produk akhir dari olahan porang sejatinya memiliki harga yang tinggi. Melalui potensi-potensi tersebut, petani porang di desa Kamal Kecamatan Bulu Kabupaten Sukoharjo berinisiatif mengolah porang menjadi produk olahan yang bernilai tinggi juga bergizi tinggi. Sahabat Petani Porang Sukoharjo (SPPS) merupakan perkumpulan dari petani-petani porang yang memproduksi porang dari budidaya hingga kemudian di olah menjadi berbagai produk seperti beras porang, mie porang, tepung glukomanan. Strategi pemasaran utama yang disimpulkan adalah penerapan pengendalian mutu dengan menerapkan cara produksi pangan yang baik, agar menghasikan produk yang higienis. Strategi kedua adalah  perluasan jangkauan pemasaran hingga ke pasar ekspor, dengan cara promosi di media sosial menggunakan brosur dan bergabung ke dalam platform pemasaran online seperti shopee karena telah mendukung ekspor produk UMKM. Adapun saran untuk lanjutan kegiatan adalah dilaksanakannya penelitian bertema strategi pemasaran yang mendalam yang merinci faktor-faktor internal eksternal yang dimiliki SPPS.
SIFAT KIMIA, FISIKA, DAN ORGANOLEPTIK KERIPIK KULIT PISANG KEPOK ( Musa paradisiaca L.) DENGAN PERLAKUAN VARIASI TEPUNG TAPIOKA DAN TEPUNG BERAS Weni, Fajar Rasidin; Handayani, Catur Budi; Widyastuti, Retno
Journal of Food and Agricultural Product Vol. 2 No. 2 (2022): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v2i2.2782

Abstract

Pemanfaatan kulit pisang menjadi beberapa produk olahan pangan maupun bahan dasar olahan pangan sudah banyak ditemukan diantaranya, kerupuk kulit buah pisang, tepung kulit buah pisang, permen kulit buah pisang, dan keripik kulit buah pisang. Belum banyak penelitian tentang pemanfaatan kulit pisang yang diolah menjadi keripik kulit pisang dengan formulasi tepung beras dan tepung tapioka yang berbeda, oleh karena itu penelitian ini perlu dilakukan. Penelitian ini bertujuan untuk mengetahui sifat kimia, fisika, dan organoleptik keripik kulit pisang kepok (Musa paradisiaca L.). Sampel yang digunakan adalah keripik kulit pisang kepok dengan formulasi tepung beras dan tepung tapioka berbeda yaitu K1 (0 : 100)%, K2 (10 : 90)%, K3 (20 : 80)%, dan K4 (30 : 70)%. Nilai rata-rata kadar air keripik kulit pisang berkisar antara 4,28 % - 10,72 %. Hasil data menunjukkan nilai rata-rata kadar abu keripik kulit pisang berkisar antara 5,94 % - 6,61 %. Sedangkan keripik kulit pisang dengan kerenyahan tertinggi terdapat pada formulasi K4, kerenyahan terendah terdapat pada formulasi K2. Pada uji organoleptik yaitu rasa, warna, dan tekstur keripik kulit pisang yang paling disukai terdapat pada perlakuan formulasi K4.Kata Kunci: formulasi tepung beras dan tapioka, keripik kulit pisang, sifat fisika, sifat kimia, sifat organoleptik
Sifat Kimia dan Organoleptik Sirup Daun Sirsak (Annona muricata L.) dengan Variasi Konsentrasi Gula Noormala, Rofiqoh Husni; Asmoro, Novian Wely; Widyastuti, Retno
Journal of Food and Agricultural Product Vol. 2 No. 2 (2022): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v2i2.3453

Abstract

Tanaman sirsak memiliki daun dengan kandungan antioksidan yang tinggi. Daun sirsak juga memiliki berbagai manfaat diantaranya sebagai antibiotik, antiinflamasi, detoksifikasi dan antibakteri. Selama ini daun sirsak hanya diolah menjadi obat tradisional selain itu hanya dimanfaatkan masyarakat sebagai pakan ternak. Salah satu upaya membuat daun sirsak lebih diminati yaitu dibuat produk olahan sirup. Berdasarkan SNI pembuatan sirup yaitu mengandung ?65% gula sehingga dilakukan penambahan gula dengan variasi konsentrasi 40%, 50%, 60%, 70% dan 80%. Penelitian ini bertujuan mengetahui pengaruh konsentrasi variasi penambahan gula terhadap sifat kimia (pH, gula reduksi dan aktivitas antioksidan) dan sifat organoleptik (warna, aroma, rasa dan keseluruhan) sirup daun sirsak. Penelitian dilakukan dengan menimbang daun sirsak sesuai perlakuan, dicuci, dihaluskan, disaring, dimasak dengan penambahan konsentrasi gula, sehingga terbentuk sirup daun sirsak. Metode penelitian menggunakan rancangan acak lengkap (RAL) dengan faktor variasi konsentrasi gula yaitu 40%, 50%, 60%, 70% dan 80%. Parameter penelitian meliputi nilai pH, gula reduksi, aktivitas antioksidan dan organoleptik. Data kemudian dianalisis secara statistik menggunakan Analysis of Variance (ANOVA) dengan tingkat signifikansi 5%. Hasil penelitian menunjukan bahwa, variasi konsentrasi gula sirup daun sirsak berpengaruh nyata terhadap sifat kimia sirup daun sirsak yang dihasilkan, konsentrasi 80% sirup daun sirsak menghasilkan nilai pH paling tinggi sebesar 6,43 dan gula reduksi yaitu 28,17, tetapi untuk aktivitas antioksidan mendapatkan nilai terendah yaitu 9,33%. Variasi konsentrasi gula juga berpengaruh nyata terhadap nilai organoleptik sirup daun sirsak yang di hasilkan. Uji organoleptik keseluruhan pada sampel 80% gula + 20% sari daun sirsak memiliki nilai tertinggi sebesar 3,13 (netral).Kata Kunci : Daun Sirsak, Gula Pasir, Konsentrasi, Organoleptik, Sirup
Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max) Febriana Ramadhan Abdi, Yenny; Ayu Putri Pamungkas, Niken; Nur Rochmah, Alfi; Putri Suleman, Dininurilmi; Widyastuti, Retno
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6196

Abstract

The use of taro tuber flour as a substitute for wheat flour in food processing is one of the preferences that can be made to reduce dependence on the use of wheat flour by innovating or increasing the use of non- wheat flour. One of the types of processed foods that can utilize taro tuber flour is Cookies. In addition, Cookies can also be added with additional nutritional content in the form of protein from edamame flour. The purpose of this study was to determine the effect of the addition of taro and edamame tuber flour on the sensory and physicochemical quality of cookies. The method used in this study was a complete random design (RAL) of five formulations with three replicates. The data obtained was analyzed using ANOVA (Analysis of Variance) and continued with the DMRT test. The results obtained based on sensory testing showed that the formulation with the addition of taro flour as much as 80 grams and edamame flour 10 grams. The results of the physicochemical test which included a physical test in the form of a texture test with a hardness level of 104.28 N, a breaking force of 9.11 N and chemical tests including a moisture content test of 2.44%, protein content of 7.59%, and starch content of 10.98%. Keywords: Cookies, edamame, physocochemical, organoleptic, taro.
Prebiotics Properties of Oolong Tea Alfi Nur Rochmah; Choiriyah, Nurul Azizah; Abdi, Yenny Febriana Ramadhan; Widyastuti, Retno
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6311

Abstract

Oolong tea is a semi-fermented tea derived from Camellia sinensis leaves. Oolong tea contains high polyphenol compounds that act as antioxidants and prebiotics. However, studies related to the prebiotic properties of oolong tea are still limited. This review aims to discuss scientific research that supports the concept of oolong tea polyphenol compounds as prebiotics. Oolong tea polyphenol compounds have low bioavailability. The part of the polyphenols that are not absorbed by the small intestine will be metabolized by intestinal bacteria. This has implications for improving intestinal microbiota and increasing SCFA production which have health effects on the body as antiobesity, improving colon inflammation and preventing cardiovascular disease. Keywords: Oolong tea, prebiotics properties
Sensory Profile, Water Content, Fat Content and Antioxidant Activity of Pecel Sauce with Black Garlic Addition Rochmah, Alfi Nur; Ningrum, Widya Rafika; Zulfa, Fitriyah; Rukmakharisma, Prajwalita; Abdi, Yenny Febriana Ramadhan; Mulyani, Rizka; Adi, Prakoso; Suleman, Dininurilmi Putri; Nadhilah, Dini; Widyastuti, Retno
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6394

Abstract

Pecel sauce is made using peanuts and has a spicy and sweet taste. The ingredients for making pecel sauce can be innovated by adding black garlics. Black garlic is garlic that can be processed at a temperature of 600-800C for several days and has a higher antioxidant potential than garlic. Antioxidant activity is a compound that can inhibit free radical reactions. Apart from having antioxidant potential, black garlic has distinctive flavor compounds. The aim of this research is to determine the use of black garlic in pecel sauce on the sensory acceptability of pecel sauce, its chemical characteristics and antioxidant potential.In this research, black garlic was added to other ingredients and ground together. This research on pecel sauce with the addition of black garlic used a Completely Randomized Design with a formulation of adding black garlic to the pecel sauce at 4%, 8%, 12% and 18%. The results of the research showed the sensory acceptance of pecel chili sauce with the addition of black garlic. Sensory pecel chili sauce with the addition of black garlic based on the parameters of aroma, taste, texture, overall the panelists liked making pecel chili sauce with the addition of black garlic by 4%. The results of the analysis of the chemical content of pecel chili sauce with the addition of 4% black garlic had a water content of 12.52%, a fat content of 17.97% and an antioxidant activity value of 31.8%. Key word: antioxidant, black garlic, pecel sauce, sensory
THE EFFECT OF BOILING TIME VARIATIONS ON THE CHARACTERISTICS OF MILLET SEED SNACK BARS (PANICUM MILIACEUM) Widyastuti, Retno; Asmoro, Novian Wely; Febrianti, Anisya
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 2 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i2.6788

Abstract

Millet seeds are one of the sources of carbohydrates that have the potential to be used as an alternative to non-rice food. However, information on its processing is still limited, another weakness is that millet seeds are difficult to grind because the skin sticks tightly. There needs to be innovation in processing, including making snack bars. Snack bars are one of the solid food preparations that have complete nutritional content and are made from a combination of several food ingredients with the help of binders. In this study, snack bars were made using millet seeds as raw materials with chocolate as a binder. This study aims to determine the effect of the length of time for boiling millet seeds on the chemical and physical characteristics of snack bar products. This study used a completely randomized design with one factor, namely the length of time for boiling millet seeds (50 minutes, 60 minutes, 70 minutes). The data obtained were analyzed using One Way Anova analysis and to determine whether there was a difference in treatment, the Duncan Multiple Range Test (DMRT) was continued with a significance of 5%. The results of the experiment showed that the snackbar product had chemical characteristics including water content of 2.53-9.53%, ash content of 1.52-1.19%, protein content of 6.69-7.25%, fat content of 21.54-28.21%, carbohydrate content of 57.58-61.23 and the level of hardness (texture) obtained was 27.86-45.55 N.
Co-Authors ABDI, YENNY FEBRIANA RAMADHAN Adi, Prakoso Afriyanti Afriyanti, Afriyanti Agung Setyarini Alfi Nur Rochmah Asmoro, Novian Wely Ayu Putri Pamungkas, Niken Catur Budi Handayani Choiriyah, Nurul Azizah Defri, Ifwarisan Erwan Adi Saputro Febriana Ramadhan Abdi, Yenny Febrianti, Anisya istiqomah istiqomah Mulyani, Rizka Nadhilah, Dini Nadifa, Almas Ningrum, Widya Rafika Noormala, Rofiqoh Husni Nur Rochmah, Alfi Putra, Andre Yusuf Trisna Putri Suleman, Dininurilmi Rino , Arianto Marswita Rochmah, Alfi Nur Rosita Dewati, Rosita Rukmakharisma, Prajwalita Suleman, Dininurilmi Putri Tari, A. Intan Niken Trisnadi, Reza Adityas Weni, Fajar Rasidin Yos Wahyu Harinta Zulfa, Fitriyah