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All Journal Jurnal Sains dan Teknologi Pangan Food Science and Technology Journal (Foodscitech) Jurnal Gizi Prima Journal of Community Service and Empowerment JAMI: Jurnal Ahli Muda Indonesia SWARNA: Jurnal Pengabdian Kepada Masyarakat
Nur Aini Mahmudah
State Community College of Putra Sang Fajar Blitar
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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ANTIOXIDANT ACTIVITY, PHYSICAL QUALITY, AND SENSORY PROPERTIES OF WATERMELON ALBEDO (Citrullus lanatus) ICE CREAM WITH HONEY Mahmudah, Nur Aini; Hariyanti, Asih Putri; Luthfiya, Lulu’; Sari, Fitri Komala
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (770.504 KB) | DOI: 10.33772/jstp.v8i1.29614

Abstract

Antioxidant are nutritional and non-nutritional substances within in food preventing or slowering oxidative damage in the body. Antioxidant can be obtained by consuming healthy foods, fruits, and vegetables. Watermelon’s albedo and honey are both containing antioxidant which have the opportunity to be developed into products such as ice cream. This study aimed to determine the antioxidant activity, physical quality, and sensory properties of watermelon albedo ice cream with the addition of honey. This research was conducted experimentally by a completely randomized design (CRD), with four treatment levels. The ratio of watermelon albedo and honey were 30%:0%, 30%:10%, 20%:20%, and 10%:30%. Analysis carried out were antioxidant activity, physical quality (overrun, melting speed, and total solids), and sensory properties (color, aroma, taste, and texture). There was no significant difference in antioxidant activity of all ice cream samples (F0, F1, F2 and F3). The physical quality analysis resulted there were significant differences in melting speed and total solids parameters. The organoleptic quality test resulted that panelist preferred ice cream without the addition of watermelon albedo and honey.
Islamic Boarding Schools' Food Handlers' Awareness Of Food Safety Issues And Their Actions In Relation To e. Coli Contamination Of Food Fitri Komala Sari; Nur Aini Mahmudah; Lulu’ Luthfiya; Fathimah Fathimah; Marya Ulfah
Jurnal Gizi Prima (Prime Nutrition Journal) Vol 8, No 1 (2023): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v8i1.386

Abstract

Background: E. coli can grow due to foodborne illnesses, and according to Islamic law, the food consumed is not tayyib. Food handlers, including those in Islamic boarding schools, must know about food safety to prevent foodborne illnesses.Research Methods: At the Boarding School in East Java, a food production facility was used for the research. This study has a cross-sectional design and is quantitative. The sample used a total sampling method with a total of 38 samples. The gathered information was evaluated using the Spearman test. E. coli testing at the Islamic boarding school using the MPN technique on six food samples and water sources. Research Result: 25 food handlers are between 18 and 35, while 13 others are between 36 and 55. Higher-educated food handlers are on par with less-educated ones. Most people who handled food did so with a solid awareness of the characteristics of food safety behavior and knowledge. It is also believed that food workers' safety conduct is good because of their generally positive or good demeanor. Two food samples, S1 with an MPN value of 6.1/g and S2 with an MPN value of 7.2/g contained E. coli. The link had a value of 0.67 and a Spearman's correlation value of 0.070, indicating a positive relationship with weak correlation strength. The findings showed that awareness of food safety was not related to the prevalence of E. coli, with p>0.05 and 0.123. Conclusion: There was a positive correlation of 0,070 and a value of 0,067, indicating no link between food safety knowledge and behavior. The existence of E. coli did not correlate with knowledge of food safety, with a value of 0,13 and a negative correlation of -0,255.
Consumer’s Preference to Buy For Organic and Non Organic Processed Duck Meat In Blitar Nur Agustin Mardiana; Adiguna S.W. Utama; Nur Aini Mahmudah; Aditya W. Putra
Food Science and Technology Journal (Foodscitech) Vol. 6 No. 2 (2023)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v6i2.6515

Abstract

Global food security and health awareness have increased, thus driving demand for organic food. Blitar, one of the duck farming centers on Java Island, has much potential to develop organic farming. However, consumer attitudes and product acceptance of organic farming must be analyzed to develop organic farming. Therefore, this study aimed to identify the factors that determine consumer attitudes and preferences in buying processed organic duck meat. This study used 39 respondents who live in Blitar. This study used the Fishbein method to assess consumers’ beliefs and important levels of attributes of processed duck. The results showed that 74% of respondents were willing to buy organic processed duck meat. Meanwhile, the most important attributes of processed duck products decided by consumers were taste (3,74), packaging (3,62), and aroma (3,61). The three major belief values for organic processed duck products were health factor (3,61), label (3,58), and taste (3,38), while for non-organic processed duck were label (3,72), packaging (3,62), and taste (3,59).
PENYULUHAN DAN PEMBERIAN POSTER ‘FOOD SAFETY’ UNTUK PENINGKATAN PENGETAHUAN, SIKAP, SERTA PERILAKU PENJAMAH MAKANAN DI UNIVERSITAS PESANTREN Nur Aini Mahmudah; Lulu’ Luthfiya; Fitri Komala Sari; Kamila Fatin Sabrina; Hilda Ayu Syafitri
SWARNA: Jurnal Pengabdian Kepada Masyarakat Vol. 2 No. 12 (2023): SWARNA: Jurnal Pengabdian Kepada Masyarakat, Desember 2023
Publisher : LPPM Sekolah Tinggi Ilmu Ekonomi 45 Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55681/swarna.v2i12.1047

Abstract

Universitas Pesantren merupakan perguruan tinggi yang menerapkan sistem asrama bagi mahasiswa dan swakelola pelayanan makanan. Penyediaan pangan yang sehat dan aman merupakan upaya peningkatan derajat kesehatan mahasiswa yang tinggal di dalam lingkungan tersebut. Salah satu faktor yang berpengaruh terhadap penyajian makanan yang sehat dan aman adalah tingkat pengetahuan dari penjamah makanan. Penyuluhan dan pemberian poster merupakan cara untuk menambah pengetahuan melalui metode langsung dan tidak langsung. Kajian ini memaparkan pengaruh penyuluhan dan pemberian poster ‘food safety’ terhadap peningkatan pengetahuan, sikap, dan perilaku penjamah makanan di Universitas Pesantren Provinsi Jawa Timur. Penyuluhan dan poster berdampak positif terhadap pengetahuan, sikap, dan perilaku penjamah makanan. Nilai rata-rata skor post-test yang diberikan kepada penjamah makanan setelah penyuluhan dan pemberian poster meningkat dari pre-test dengan nilai peningkatan sebesar 4,74% (pengetahuan), 3,1% (sikap), dan 13,4% (perilaku).
SANITASI DAN HIGIENITAS PADA PROSES PEMBUATAN RENDANG BEBEK DI TEACHING FACTORY Agustin Mardiana, Nur; Aini Mahmudah, Nur; Kurniawan, David
JAMI: Jurnal Ahli Muda Indonesia Vol. 4 No. 2 (2023): Desember 2023
Publisher : Akademi Komunitas Negeri Putra Sang Fajar Blitar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46510/jami.v4i2.145

Abstract

Objektif. Kasus keracunan makanan dapat bersumber dari unit pengolahan makanan. Salah satu unit pengolahan rendang bebek adalah Teaching Factory. Penelitian ini mengkaji penerapan sanitasi dan higienitas pada proses pembuatan rendang bebek serta dapat menjadi bahan pedoman tentang cara pengolahan pangan yang baik dan benar bagi pekerja di unit produksi Teaching Factory sehingga dapat meningkatkan kualitas produk. Material and Metode. Penelitian ini menggunakan metode deskriptif kualitatif. Proses pengumpulan data dilakukan melalui wawancara dengan informan, observasi, serta membandingkan dengan literature Hasil. Praktik sanitasi dan higienitas yang dilakukan di Teaching Factory secara keseluruhan sudah dilaksanakan dengan cukup baik. Kesimpulan. Terdapat 5 tahapan sanitasi dan higienitas yang telah sesuai dengan peraturan pemerintah. Sebaliknya, terdapat 3 tahapan kunci sanitasi dan higienitas yang belum dilakukan maksimal sehingga diperlukan adanya perbaikan tindakan sanitasi dan higienitas.
Preventing stunting among adolescents by increasing knowledge and awareness of local food utilization Mahmudah, Nur Aini; Mardiana, Nur Agustin; Putra, Aditya Wirawantoro; Purnomo, Panji; Widigdyo, Anang; Kurniawan, David
Journal of Community Service and Empowerment Vol. 5 No. 3 (2024): December
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/jcse.v5i3.34583

Abstract

Stunting remains a critical public health issue in Indonesia. The "Acceleration of Stunting Reduction" program is targeting adolescents (teenagers) as one of its key groups. This reflects the understanding that adolescents play a vital role in overcoming the problem of stunting, both as parents-to-be and as individuals who can experience the negative impact of malnutrition, which in turn contributes to the incidence of stunting. This study exposing the effectiveness of educational interventions in improving adolescent knowledge and awareness about stunting and the utilization of local foods as preventive measures. Conducted at State Senior High School of Kademangan (SMKN 1 Kademangan), Blitar, the study involved 101 eleventh-grade students who participated in a series of counselling (educational sessions) on topic stunting and local food utilization. A pretest-posttest design was used to assess changes in knowledge across seven key areas related to stunting and nutrition. The results indicated substantial improvements in understanding, with knowledge increases ranging from 37% to 58% across all areas. These findings underscore the importance of targeted nutritional education in enhancing adolescent health literacy. Ongoing educational sessions, practical activities, and further research are recommended to sustain and build upon these gains, ultimately contributing to the reduction of stunting prevalence in Indonesia.
Co-Authors Adiguna S.W. Utama Aditya W. Putra Aditya Wirawantoro Putra Agustin Mardiana, Nur DAVID KURNIAWAN David Kurniawan Fathimah, Fathimah Fitri Komala Sari Hariyanti, Asih Putri Hilda Ayu Syafitri Kamila Fatin Sabrina Lulu’ Luthfiya Luthfiya, Lulu’ Marya Ulfah Purnomo, Panji Sari, Fitri Komala