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All Journal Journal of Education and Learning (EduLearn) Abdimas Teknobuga : Jurnal Teknologi Busana dan Boga Food Science and Culinary Education Journal JAMBURA Guidance and Counseling Journal Jurnal Abdimas Serawai JURNAL KIMIA SAINTEK DAN PENDIDIKAN
Bambang Triatma, Bambang
Jurusan PKK, Universitas Negeri Semarang
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PENGARUH PENGGUNAAN SARI JERUK NIPIS (Citrus Aurantifolia) SEBAGAI KOAGULAN DALAM PEMBUATAN TAHU BIJI SAGA (Adenanthera Pavonina Linn) Diniyani, Nuzulia; Triatma, Bambang; Paramita, Octavianti
Teknobuga Vol 2, No 1 (2015)
Publisher : Jurusan Teknologi Jasa dan Produksi, Fakultas Teknik, Universitas Negeri Semarang

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Abstract

Tahu adalah produk olahan kedelai proteinnya cukup tinggi, digemari masyarakat dan harganya murah. Biji saga merupakan tanaman polongan, protein30,6 g/100g bdd, harganya lebih murah dibanding harga kedelai. Oleh karena itupeneliti memanfaatkannya sebagai bahan dasar tahu. Tujuan mengetahui  pengaruh penggunaan sari jeruk nipis terhadap kualitas inderawi tahu biji saga ditinjau dariaspek warna, tekstur, aroma dan rasa, mutu kimiawi meliputi kadar air, abu, protein, lemak, karbohidrat dan energi, dan kesukaan masyarakat. Obyek penelitian ini adalah biji saga dengan tingkat kematangan tua, merah, diameter 8-11 mm didapat di Juwana, Pati dan sari jeruk nipis dengan tingkat kematangan sedang, warna hijaukekuningan didapat di Sekaran, Gunungpati. Variabel bebas yaitu persentase sari jeruk nipis 5%, 10% dan 15%. Hasil penelitian yaitu adanya pengaruh penggunaan sari jeruk nipis dengan persentase yang berbeda terhadap karakteristik inderawi tahu biji saga ditinjau dari aspek rasa. Sampel terbaik dan disukai masyarakat adalah tahubiji saga dengan penggunaan sari jeruk nipis 5%. Kandungan gizi sampel terbaik yaitu kadar air 70,2 g, kadar abu 1,0 g, protein 13,6 g, lemak 8,4 g, karbohidrat 6,8 g dan energi 145 kkal.
PENYULUHAN GIZI DAN KESEHATAN SERTA PEMBUATAN JUS SEHAT UNTUK LANSIA AGAR TETAP TAMPIL SEHAT DAN CERIA Widayani, Sus; Triatma, Bambang
Jurnal Abdimas Vol 17, No 1 (2013)
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LP2M), Universitas Negeri Semarang

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Abstract

`Kesehatan Segalanya Tanpa Kesehatan, Segalanya Tidak Berarti`. Kesehatan perlu diupayakan. Apalah artinya apabila segala keinginannya terpenuhi, akan tetapi tidak sehat –sakit–. Kesehatan milik kita yang paling berharga, karena bila sakit kita tidak bisa berbuat apa-apa dan tidak bisa menikmati kebahagiaan. Kesehatan harus selalu dijaga, dirawat, dipelihara dan menyayangi diri supaya tetap sehat sampai lanjut usia. Setiap orang menginginkan hidup sehat sampai Lansia. Untuk mencapai kesehatan salah satunya berperilaku hidup sehat dan mengkonsumsi gizi adekuat. Untuk membantu mewujudkan lansia hidup sehat sampai di akhir masa dilakukan penyuluhan kesehatan dan gizi serta pembuatan jussehat dari buah dan sayur. Kandungan vitamin dan mineral dari buah dan sayur dapat membantu lansia untuk memperlambat proses penuaan.Tujuan agar lansia dapat meningkatkan kualitas hidup bersih dan sehat, mampu berbuat sehat tanpa merepotkan anggota keluarganya. Hasil kegiatan sangat diminati para lansia, sangat senang, dan bersemangat berperilaku hidup sehat dengan jussehat. Lansia mampu membuat jus sendiri. Lansia menyarankan kegiatan penyuluhan gizi dan pembuatan jus sehat berkelanjutan
THE ONLINE SENSORIAL EVALUATION OF FOOD Triatma, Bambang
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 4, No 1 (2017)
Publisher : Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v4i1.13845

Abstract

One of the subjects in the vocational education is the analysis of the food quality by sensorial evaluation. The sensorial evaluation of food is usually done by humans in a laboratory where used "panelists came to food" approach. This approach is very bound by the schedules, seized the place and disrupt the daily schedule of panelists as students. When there is no match meeting, free time varies between the panelists and researchers, it needs the reverse approach where "food came to panelist". On this new approach, panelists tasted the food in other place then send the data online from each place. An online framework is required to implement this approach, which facilitates the sensorial serving panelist pour their sensorial response into keyboard beats and data will be directly delivered to researcher computer. Practitioners utilize collaborative space from provider https://bambangtriatma.wikispaces.comandhttps://kwiksurveys.comto perform the evaluation of the food as part of the courses the analysis of the food quality. One of the stages in the evaluation of food is researching the reliability of prospective panelists in judging the food. There are many aspects of the food sensorial characteristic: taste, flavor, texture and color, but color is the most already digitally judged than the other aspects. Therefore, at the beginning, the color aspect was first choosed by this system. Sensitivity of the prospective panelists against color examined their ability to identify the color of adjacent characters, then asked to decide whether the pair of different color or not. This approach is easy to doby computer screen thanks to the existence of a system of colors digitally mapping. Data is forwarded via the internet network with specific applications. This system makes it easy for researchers in the future to recruit prospective panelists as well asdoing the actual sensorial testing.
PENYULUHAN GIZI DAN KESEHATAN SERTA PEMBUATAN JUS SEHAT UNTUK LANSIA AGAR TETAP TAMPIL SEHAT DAN CERIA Widayani, Sus; Triatma, Bambang
Jurnal Abdimas Vol 17, No 1 (2013)
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LP2M), Universitas Negeri Semarang

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

Abstract

`Kesehatan Segalanya Tanpa Kesehatan, Segalanya Tidak Berarti`. Kesehatan perlu diupayakan. Apalah artinya apabila segala keinginannya terpenuhi, akan tetapi tidak sehat –sakit–. Kesehatan milik kita yang paling berharga, karena bila sakit kita tidak bisa berbuat apa-apa dan tidak bisa menikmati kebahagiaan. Kesehatan harus selalu dijaga, dirawat, dipelihara dan menyayangi diri supaya tetap sehat sampai lanjut usia. Setiap orang menginginkan hidup sehat sampai Lansia. Untuk mencapai kesehatan salah satunya berperilaku hidup sehat dan mengkonsumsi gizi adekuat. Untuk membantu mewujudkan lansia hidup sehat sampai di akhir masa dilakukan penyuluhan kesehatan dan gizi serta pembuatan jussehat dari buah dan sayur. Kandungan vitamin dan mineral dari buah dan sayur dapat membantu lansia untuk memperlambat proses penuaan.Tujuan agar lansia dapat meningkatkan kualitas hidup bersih dan sehat, mampu berbuat sehat tanpa merepotkan anggota keluarganya. Hasil kegiatan sangat diminati para lansia, sangat senang, dan bersemangat berperilaku hidup sehat dengan jussehat. Lansia mampu membuat jus sendiri. Lansia menyarankan kegiatan penyuluhan gizi dan pembuatan jus sehat berkelanjutan
PENGARUH PENGGUNAAN SARI JERUK NIPIS (Citrus Aurantifolia) SEBAGAI KOAGULAN DALAM PEMBUATAN TAHU BIJI SAGA (Adenanthera Pavonina Linn) Diniyani, Nuzulia; Triatma, Bambang; Paramita, Octavianti
TEKNOBUGA: Jurnal Teknologi Busana dan Boga Vol 2, No 1 (2015)
Publisher : Department of Home Economics, Faculty of Engineering, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/teknobuga.v2i1.6425

Abstract

Tahu adalah produk olahan kedelai proteinnya cukup tinggi, digemari masyarakat dan harganya murah. Biji saga merupakan tanaman polongan, protein30,6 g/100g bdd, harganya lebih murah dibanding harga kedelai. Oleh karena itupeneliti memanfaatkannya sebagai bahan dasar tahu. Tujuan mengetahui  pengaruh penggunaan sari jeruk nipis terhadap kualitas inderawi tahu biji saga ditinjau dariaspek warna, tekstur, aroma dan rasa, mutu kimiawi meliputi kadar air, abu, protein, lemak, karbohidrat dan energi, dan kesukaan masyarakat. Obyek penelitian ini adalah biji saga dengan tingkat kematangan tua, merah, diameter 8-11 mm didapat di Juwana, Pati dan sari jeruk nipis dengan tingkat kematangan sedang, warna hijaukekuningan didapat di Sekaran, Gunungpati. Variabel bebas yaitu persentase sari jeruk nipis 5%, 10% dan 15%. Hasil penelitian yaitu adanya pengaruh penggunaan sari jeruk nipis dengan persentase yang berbeda terhadap karakteristik inderawi tahu biji saga ditinjau dari aspek rasa. Sampel terbaik dan disukai masyarakat adalah tahubiji saga dengan penggunaan sari jeruk nipis 5%. Kandungan gizi sampel terbaik yaitu kadar air 70,2 g, kadar abu 1,0 g, protein 13,6 g, lemak 8,4 g, karbohidrat 6,8 g dan energi 145 kkal.
PELATIHAN KETRAMPILAN KREASI NUGGET LELE BERGIZI KEPADA IBU BALITA DAN PENYULUHAN GIZI UNTUK PENCEGAH KEJADIAN STUNTING DI WILAYAH GUNUNGPATI Widayani, Sus; Triatma, Bambang; Pratama, Muh. Nur Agung
P-2776-3072
Publisher : Program Studi Administrasi Publik

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Abstract

Abstract: The danger of stunting threatens Indonesian children. The danger of stunting threatens Indonesian children. Stunting is when toddlers are shorter than their age, caused due to chronic malnutrition at 1000PHK from fetus to 2 years of age. The physical and brain development of stunted children is hampered and susceptible to disease, resulting in difficulty achieving. When adults are easily overweight so they are at risk of developing degenerative diseases. At the productive age, stunting children earn 20% less than children with optimal growth. Stunted children reduce the country's gross domestic product by 3%. For Indonesia, the loss due to child editing reaches Rp. 300 trillion per year. It is very necessary to prevent stunting, one of which is by doing the dedication to help mothers of toddlers provide nutritious food supplies to their toddlers so that they are healthy and have a good nutritional status so as to prevent stunting in their area. Fish is processed food that attracts and likes children (Widayani and Triatma, 2018). Reinforcement with a lack of attention to children's consumption, and often children eat only for pleasure. This is also supported by the low level of fish consumption in the city of Semarang (11.3 kg / year / capita which should have been 31.4 kg / year / capita). If this condition is allowed to drag on, toddlers will grow up to become children who do not like to eat fish so that the fulfillment of animal protein needs in the body is lacking. The aim is to provide nutrition education and training on healthy and nutritious catfish nuggets processing to prevent stunting. Methods of counseling and training for mothers of toddlers so that they are skilled at creating catfish nuggets. The nugget-making practice adds to the enthusiasm of toddler mothers. There was a change in the mindset of the mothers after the nutrition counseling activities and training in processing nutritious healthy nuggets. The mothers hope to be given back counseling and practice of fish processing and nutritious food on a regular basis. The hope in the future is that children will love to eat fish so that a nutritionally aware society will be realized.
PELATIHAN KETRAMPILAN KREASI NUGGET LELE BERGIZI KEPADA IBU BALITA DAN PENYULUHAN GIZI UNTUK PENCEGAH KEJADIAN STUNTING DI WILAYAH GUNUNGPATI Sus Widayani; Bambang Triatma; Muh. Nur Agung Pratama
Jurnal Abdimas Serawai Vol 1 No 1 (2021): Jurnal Abdimas Serawai (JAMS)
Publisher : Fakultas Ilmu Sosial dan Ilmu Politik

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

Abstract

Abstract: The danger of stunting threatens Indonesian children. The danger of stunting threatens Indonesian children. Stunting is when toddlers are shorter than their age, caused due to chronic malnutrition at 1000PHK from fetus to 2 years of age. The physical and brain development of stunted children is hampered and susceptible to disease, resulting in difficulty achieving. When adults are easily overweight so they are at risk of developing degenerative diseases. At the productive age, stunting children earn 20% less than children with optimal growth. Stunted children reduce the country's gross domestic product by 3%. For Indonesia, the loss due to child editing reaches Rp. 300 trillion per year. It is very necessary to prevent stunting, one of which is by doing the dedication to help mothers of toddlers provide nutritious food supplies to their toddlers so that they are healthy and have a good nutritional status so as to prevent stunting in their area. Fish is processed food that attracts and likes children (Widayani and Triatma, 2018). Reinforcement with a lack of attention to children's consumption, and often children eat only for pleasure. This is also supported by the low level of fish consumption in the city of Semarang (11.3 kg / year / capita which should have been 31.4 kg / year / capita). If this condition is allowed to drag on, toddlers will grow up to become children who do not like to eat fish so that the fulfillment of animal protein needs in the body is lacking. The aim is to provide nutrition education and training on healthy and nutritious catfish nuggets processing to prevent stunting. Methods of counseling and training for mothers of toddlers so that they are skilled at creating catfish nuggets. The nugget-making practice adds to the enthusiasm of toddler mothers. There was a change in the mindset of the mothers after the nutrition counseling activities and training in processing nutritious healthy nuggets. The mothers hope to be given back counseling and practice of fish processing and nutritious food on a regular basis. The hope in the future is that children will love to eat fish so that a nutritionally aware society will be realized.
PERBEDAAN KARAKTERISTIK KERTAS SENI DARI DAUN GLODOKAN TIANG KERING (Polyalthia Longifolia) KERING DENGAN TEKNIK PENGHALUSAN SECARA MANUAL DAN MACHINAL Nidia Cahya Pratama Ningrum; Bambang Triatma
JURNAL KIMIA SAINTEK DAN PENDIDIKAN Vol 6 No 1 (2022): JURNAL KIMIA SAINTEK DAN PENDIDIKAN
Publisher : Program Studi Kimia - Universitas Sari Mutiara Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (217.341 KB) | DOI: 10.51544/kimia.v6i1.2995

Abstract

Polyalthia longifolia is one of the plants that have roots that can with stand damage caused by vehicle vibrations that pass aroundit, so it is suitable to be used as a road shade plant. And can the dried leaves that fall can be used as raw materials for making handicraft products. This study will discuss the differences in the characteristics of an art paper with manual and machine smoothing techniques and see how the level of people's preference for art paper using experimental research methods and using the One Group Pretest-Postest research design. The dat a collection methodis observation and documentation, then the data results will be processed using percentage descriptive analysis. The results showed that the level of preference for the basic color of paper manually was 81.33% while manually 80%, cross-sectional contours of the paper were machined 76% while manually 78.66%, art paper texture was 69.33% while 74.66%, and the average tensile strength of paper manually is 57,552N, while manually is 25,506N and the average papere longation is 2,444% while the paper manually is 1,533%. When viewed from the characteristics, both paper shave their own advantages and disadvantages.
Pelatihan Ketrampilan Kreasi Nugget Lele Bergizi Kepada Ibu Balita Dan Penyuluhan Gizi Untuk Pencegah Kejadian Stunting Di Wilayah Gunungpati Sus Widayani; Bambang Triatma; Muh Nur Agung Pratama; Endah Setyorini
JURNAL ABDIMAS SERAWAI Vol. 1 No. 1 (2021): Jurnal Abdimas Serawai (JAMS)
Publisher : Program Studi Administrasi Fakultas Ilmu Sosial dan Ilmu Politik Universitas Muhammadiyah Bengkulu 

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (358.599 KB) | DOI: 10.36085/jams.v1i1.4548

Abstract

The danger of stunting threatens Indonesian children. The danger of stunting threatens Indonesian children. Stunting is when toddlers are shorter than their age, caused due to chronic malnutrition at 1000PHK from fetus to 2 years of age. The physical and brain development of stunted children is hampered and susceptible to disease, resulting in difficulty achieving. When adults are easily overweight so they are at risk of developing degenerative diseases. At the productive age, stunting children earn 20% less than children with optimal growth. Stunted children reduce the country's gross domestic product by 3%. For Indonesia, the loss due to child editing reaches Rp. 300 trillion per year. It is very necessary to prevent stunting, one of which is by doing the dedication to help mothers of toddlers provide nutritious food supplies to their toddlers so that they are healthy and have a good nutritional status so as to prevent stunting in their area. Fish is processed food that attracts and likes children (Widayani and Triatma, 2018). Reinforcement with a lack of attention to children's consumption, and often children eat only for pleasure. This is also supported by the low level of fish consumption in the city of Semarang (11.3 kg / year / capita which should have been 31.4 kg / year / capita). If this condition is allowed to drag on, toddlers will grow up to become children who do not like to eat fish so that the fulfillment of animal protein needs in the body is lacking. The aim is to provide nutrition education and training on healthy and nutritious catfish nuggets processing to prevent stunting. Methods of counseling and training for mothers of toddlers so that they are skilled at creating catfish nuggets. The nugget-making practice adds to the enthusiasm of toddler mothers. There was a change in the mindset of the mothers after the nutrition counseling activities and training in processing nutritious healthy nuggets. The mothers hope to be given back counseling and practice of fish processing and nutritious food on a regular basis. The hope in the future is that children will love to eat fish so that a nutritionally aware society will be realized
PERBEDAAN KARAKTERISTIK KERTAS SENI DARI DAUN GLODOKAN TIANG KERING (Polyalthia Longifolia) KERING DENGAN TEKNIK PENGHALUSAN SECARA MANUAL DAN MACHINAL Ningrum, Nidia Cahya Pratama; Triatma, Bambang
JURNAL KIMIA SAINTEK DAN PENDIDIKAN Vol. 6 No. 1 (2022): JURNAL KIMIA SAINTEK DAN PENDIDIKAN
Publisher : Program Studi Kimia - Universitas Sari Mutiara Indonesia

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

Abstract

Polyalthia longifolia is one of the plants that have roots that can with stand damage caused by vehicle vibrations that pass aroundit, so it is suitable to be used as a road shade plant. And can the dried leaves that fall can be used as raw materials for making handicraft products. This study will discuss the differences in the characteristics of an art paper with manual and machine smoothing techniques and see how the level of people's preference for art paper using experimental research methods and using the One Group Pretest-Postest research design. The dat a collection methodis observation and documentation, then the data results will be processed using percentage descriptive analysis. The results showed that the level of preference for the basic color of paper manually was 81.33% while manually 80%, cross-sectional contours of the paper were machined 76% while manually 78.66%, art paper texture was 69.33% while 74.66%, and the average tensile strength of paper manually is 57,552N, while manually is 25,506N and the average papere longation is 2,444% while the paper manually is 1,533%. When viewed from the characteristics, both paper shave their own advantages and disadvantages.
Co-Authors Asih Kuswardinah Ciskawati, Dyah Ayu Dewi, Anindita Candra Dwi Kurniawati, Dwi Endah Setyorini Eni Lestari Fadilah, Ahmad Fatima, Cikha Yulia Irene, Jovita Priska Meddiati Fajri Putri Muh Nur Agung Pratama Muh. Nur Agung Pratama Nidia Cahya Pratama Ningrum Ningrum, Nidia Cahya Pratama Nuzulia Diniyani, Nuzulia Octavianti Paramita Pratama, Muh. Nur Agung Putri, Meddianti Fajri Romiyatun Mijiling Astuti, Romiyatun Mijiling Rosidah Rosidah Siti Fathonah Sus Widayani, Sus Wahyuningsih Wahyuningsih