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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JMM (Jurnal Masyarakat Mandiri) IGKOJEI: Jurnal Pengabdian Masyarakat JURNAL INOVASI DAN PENGABDIAN MASYARAKAT INDONESIA Journal of Food and Agricultural Product Serat Acitya Indonesian Journal of Medical and Pharmaceutical Science
Retno Widyastuti, Retno
Fakultas Kedokteran Gigi, Universitas Jember, Jember, Jawa Timur, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Veterinary Other

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LAKI-LAKI 40 TAHUN DENGAN GAMBARAN USG ADENOMYOMATOSUS GALDBLADDER Widyastuti, Retno; Pramana, Triyanta Yuli
Indonesian Journal of Medical and Pharmaceutical Science Vol. 2 No. 2 (2023)
Publisher : Sultan Agung Islamic University of Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30659/ijmps.v2i2.126

Abstract

Background: Adenomyomatosus gallbladder (GA) is a benign change of the gallbladder wall characterized by excessive epithelial proliferation associated with hyperplasia of the muscularis propria. This situation causes thickening of the gallbladder, so that the gallbladder comet tail artifact appears on an abdominal ultrasound examination. Methods: A 40-year-old man with complaints of right upper quadrant abdominal pain that is colic and recurrent. The patient was hospitalized twice within a week with the same complaint. Ultrasound examination of the patient's lawsuit against GA. The differential diagnosis of this case is chronic cholecystitis and cholesterosis, as seen from complaints of right quadrant abdominal pain and comet tail ultrasound images. Results: Cholecystectomy in patients is indicated for therapy and histopathological diagnosis. The results of histopathological examination obtained a picture that pointed to chronic cholecystitis. Conclusion: Diagnosis by histopathology is necessary in patients with ultrasound images of comet tail artifacts in the gallbladder to determine the patient's treatment and prognosis.
Aktivitas Antioksidan Teh Daun Ketapang (Terminalia catappa) Widyastuti, Retno; Tari, Agustina Intan Niken; Asmoro, Novian Wely
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7468

Abstract

The purpose of this study was to determine the antioxidant activity of fermented tea (black tea) with Ketapang leaves (Terminalia catappa) using two variations of leaf age, namely leaflets 1-3 and 4-5. The parameters observed were water content, pH, antioxidant activity (IC 50) and total phenol content of tea. Results showed that the antioxidant activity of young leaves (shoots 1-3) significantly higher than old leaves (shoots 4-5) but had lower total phenol and pH. In general, the character of Ketapang leaf tea products at shoots 1-5 has water content ranging from 5.55-5.58%, total phenol content of 22.63-28.97 mg / g EAG, and antioxidant activity (IC 50) of 6.27-6 .71 µg/ml and the pH of steeping water from 5.9 to 6.1. 
Pengaruh Konsetrasi Carboxymethylcellulose (CMC) dan Gula Stevia terhadap Karakter Sirup Buah Tin (Ficus carica, L) Widyastuti, Retno; Afriyanti, Afriyanti; Asmoro, Novian Wely; Hartati, Sri
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i2.3204

Abstract

Processing figs into food and beverage products will increase the attractiveness to consume this nutrient-rich fruit. One of them is by processing it into syrup. The purpose of this study is to (1) Knowing the effect of the stevia sugar concentration on the physical and chemical characteristics of fig syrup; (2) Knowing the effect of the carboxymethylcellulose (CMC) concentration on the physical and chemical characteristics of fig syrup. The experimental design used in this study was a completely randomized design (CRD) factorial pattern with two treatment factors, namely the concentration of stevia sugar (A) with four types of treatment levels, A1 = 0% (100% sucrose); A2 = 1%; A3 = 2%; A4 = 3%. Concentration of CMC (B) with three types of treatment, B1 = CMC 0%; B2 = CMC 0.25%; B3 = CMC 0.5%. Each treatment was repeated twice to obtain  4 x 3 x 2 = 24 experimental units. The results show the brightest color produced by 100% sucrose with CMC 0% which is equal to 36.24 (L). The highest sugar content was produced in syrup with the addition of stevia 3% and CMC 0% which amounted to 34.46%. The highest viscosity is produced in syrup with the addition of 100% sucrose and CMC 0.5% which is equal to 365.2 cP.)
Karakteristik Edible Film Selulosa Batang Jagung (Zea mays) dengan Penambahan Sorbitol Afriyanti, Afriyanti; Asmoro, Novian Wely; Widyastuti, Retno; Arifin, Muhammad
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7106

Abstract

Cellulose is the main constituent of cell walls in plants, cellulose (C6H10O5) n is a long-chain polymer of polysaccharides, 1,4-beta-D-glucose. Cellulose can be extracted from corn stalks with a yield of 35.61%. This cellulose can be used as a base for making edible films other than starch. Improving the physicochemical quality of edible film can be done by adding a plasticizer, such as sorbitol. The aim of this research is to produce edible film from cellulose corn stalks with the addition of sorbitol as a plasticizer. The experimental design used in this study was a completely randomized design with one factor, namely the concentration of Sorbitol (A) with 6 treatment levels, namely A1 = 0% (control), A2 = 1 ml; A3 = 2 ml; A4 = 3 ml; A5 = 4 ml and A6 = 5 mL. Each treatment was repeated three times in order to obtain experimental units 6 x 3 = 18 experimental units. The product analysis carried out was the thickness, tensile strength, and pH of the edible film. The results showed that the best edible with the highest tensile strength value was obtained when the addition of 4 ml sorbitol was 9.45 MPa.
Analysis for the Presence of Borax in IRTs and MSMEs Producing Karak in Bulu Lucky, Lucky Sanjaya; Widyastuti, Retno; Hartati, Sri
Journal of Food and Agricultural Product Vol. 4 No. 1 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i1.5054

Abstract

Home Industry products and Micro, Small and Medium Enterprises (MSMEs) in the form of traditional foods are widely developed in Sukoharjo Regency. Traditional food karak crackers are one of the products favored by the people of Central Java, especially Sukoharjo Regency. Karak crackers are a food that is much loved by the community because it tastes savory, cheap and can be used for side dishes and snacks. The main ingredient in making karak crackers is poor quality rice or rice groats with added salt and bleng. Bleng is alleged to contain borax, which is harmful when it enters the human digestive system. This study aims to determine the presence of borax contained in karak crackers produced by IRTs and MSMEs in Bulu Subdistrict and to select alternative ingredients to replace bleng (borax). This research was conducted with 2 methods, namely survey and evaluation, in the survey method to determine the sample using stratified purposive sampling with 3 levels. After the karak cracker samples were collected, the presence of borax was tested using turmeric extract. The results obtained stated that all samples from IRTs and MSMEs contained borax.
The Effect of the Ratio of Rice Flour and Breadfruit Starch (Artocarpus communis) on the Characteristics of Cendol Listyana Dewi Farahdiga; Handayani, Catur Budi; Widyastuti, Retno
Journal of Food and Agricultural Product Vol. 4 No. 1 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i1.5056

Abstract

Breadfruit is a fruit that grows widely in Indonesia. The use of breadfruit is still very limited, namely fried or boiled as a snack. Breadfruit has a high carbohydrate content, resulting in quite a lot of starch extraction. One way to increase the use of breadfruit is to process it into breadfruit starch. Breadfruit starch has a high amylose and amylopectin content so it can be used as a chewing agent in cendol production. The aim of this research is to obtain the ratio of breadfruit starch in making cendol, by testing water content and total dissolved solids. The data obtained were analyzed using One Way Anova and to determine whether there were differences in treatment, it was continued with the Duncan Multiple Range Test (DMRT) with a significance level of 5%. The results of the research show that the correct ratio in making cendol to substitute breadfruit starch would be 25% rice flour and 75% breadfruit starch. The addition of breadfruit starch to making cendol has a significant effect on the water content of 81.37% -84.45%. The addition of breadfruit starch did not significantly differ from the total amount of dissolved solids with a value of 6.33-6.67 brix.
EVALUASI SUBSTITUSI TEPUNG KULIT KAKAO DAN TEPUNG KULIT CARICA PADA BOLU KUKUS Harsanto, Bovi Wira; Widyastuti, Retno
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 8 No. 1 (2024): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v8i1.5215

Abstract

Tepung terigu menjadi bahan penting dalam pembuatan produk roti dan kue, seperti bolu kukus. Hal tersebut dikarenakan adanya gluten yang terkandung dalam tepung terigu, yang mampu berkontribusi terhadap mutu adonan yang baik. Namun, sejumlah kelemahan ditemukan pada penggunaan tepung terigu, seperti masalah ketergantungan impor gandum, tingginya indeks glikemik, dan masalah kesehatan usus. Pencarian tepung non-terigu melalui pemanfaatan limbah kulit kakao dan kulit carica menjadi upaya potensial dalam mengurangi konsumsi tepung terigu. Tujuan penelitian ini adalah untuk mengevaluasi perbandingan substitusi tepung kulit kakao dan tepung kulit carica dengan tepung terigu dalam menghasilkan bolu kukus yang dapat diterima konsumen. Penelitian ini diawali dengan analisis proksimat (kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat) pada tepung kulit kakao dan tepung kulit carica, dengan tepung terigu sebagai pembanding. Setelah itu, tepung kulit kakao dan tepung kulit carica digunakan sebagai substitusi tepung terigu dalam pembuatan bolu kukus, yang kemudian dievaluasi secara sensoris. Hasil penelitian menunjukkan bahwa tepung kulit kakao dan tepung kulit carica mengandung protein berturut-turut sebesar 15,46% dan 15,84% dan memenuhi syarat minimal protein tepung terigu, yaitu 7% sehingga berpotensi tinggi digunakan dalam pembuatan bolu kukus. Evaluasi sensoris menunjukkan bahwa panelis menyukai bolu kukus berbasis substitusi tepung kulit kakao dan kulit carica, dari aspek kenampakan, aroma, tekstur, dan rasa dengan skor rata-rata adalah 4 (suka). Hasil tersebut menyerupai sifat sensoris dari bolu kukus berbasis tepung terigu. Penelitian ini dapat memberikan informasi penting terkait potensi tepung yang didapatkan dari limbah biji kakao dan buah carica.
Pengaruh Pengalaman Pelanggan dan Personalisasi terhadap Keputusan Pembelian Konsumen Tembakau (Studi Pada Nusantara SR Tobacco di Semarang) Widyastuti, Retno; Sugiyarti, Gita; Nurchayati, Nurchayati; Sulistiyani, Sulistiyani
Serat Acitya Vol. 15 No. 1 (2026): April Jurnal Ilmiah Serat Acitya
Publisher : Universitas 17 Agustus 1945

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56444/7e34qb71

Abstract

Abstraksi Penelitian ini dilaksanakan dengan tujuan untuk menganalisis pengaruh yang dihasilkan oleh pengalaman pelanggan dan personalisasi terhadap keputusan pembelian produk tembakau di wilayah kota Semarang. Populasi penelitian mencakup seluruh konsumen yang melakukan transaksi pembelian produk tembakau di Toko Tembakau Nusantara SR Tobacco yang berlokasi di Semarang. Jumlah sampel yang di tetapkan dalam penelitian ini adalah 128 responden, dengan teknik purposive sampling diterapkan sebagai metode dalam proses pengambilan sampel. Sumber data yang digunakan dalam penelitian ini berasal dari data primer, di mana kuesioner menjadi instrumen utama dalam pengumpulan data. Analisis data dilakukan dengan mengimplementasikan teknik analisis regerensi linier berganda. Berdasarkan hasil pengujian hipotesis yang diperoleh, ditemukan bahwa pengalaman pelanggan memberikan pengaruh yang positif dan signifikan terhadap keputus pembelian, demikian pula dengan personalisasi yang juga menunjukan pengaruh positif dan signifikan terhadap keputusan pembelian. nilai koefisien determinasi yang dihasilkan sebesar 0,546, yang mengindikasi bahwa variabel pengalaman pelanggan dan personalisasi secara bersama sama mampu menjelaskan variasi yang terjadi pada variabel keputusan pembelian sebesar 54,6%. Dengan demikian terdapat ruang terbuka bagi pelaksanaan penelitian selanjutnya untuk mengeksplorasi aspek-aspek lain yang perpotensi mempengaruhi keputusan pembelian
Co-Authors ABDI, YENNY FEBRIANA RAMADHAN Adi, Prakoso Afriyanti Afriyanti, Afriyanti Alfi Nur Rochmah Asmoro, Novian Wely Ayu Putri Pamungkas, Niken Catur Budi Handayani Choiriyah, Nurul Azizah Datrianto, Dwi S. Defri, Ifwarisan Erwan Adi Saputro Febriana Ramadhan Abdi, Yenny Febrianti, Anisya Gita Sugiyarti Guntari Titik Mulyani Harsanto, Bovi Wira Hary Purnamaningsih Hastari Wuryastuty Ida Tjahajati Irkham Widiyono istiqomah istiqomah Listyana Dewi Farahdiga Lucky, Lucky Sanjaya Muhammad Arifin Mulyani, Rizka Nadhilah, Dini Nadifa, Almas Ningrum, Widya Rafika Noormala, Rofiqoh Husni Nur Rochmah, Alfi Nurchayati Nurchayati Putra, Andre Yusuf Trisna Putri Suleman, Dininurilmi Rino , Arianto Marswita Rochmah, Alfi Nur Rukmakharisma, Prajwalita Slamet Raharjo Soedarmanto Indarjulianto Sri Hartati Suleman, Dininurilmi Putri SULISTIYANI SULISTIYANI Tari, A. Intan Niken Tari, Agustina Intan Niken Trisnadi, Reza Adityas Triyanta Yuli Pramana Weni, Fajar Rasidin Yanuartono, Yanuartono Zulfa, Fitriyah