Article Per Year (5 Year)
p-Index From 2021 - 2026
0.61
P-Index
This Author published in this journals
All Journal Jurnal Teknologi dan Mutu Pangan Warta LPM
Sayi Hatiningsih
Universitas Udayana
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Education Engineering Health Professions Social Sciences

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Penguatan Produk Pangan Tradisional Serta Literasi Hukum Pada Kelompok Wanita Tani (KWT) Sari Tunjung Mekar I Komang Budi Mas Aryawan; Putu Devi Yustisia Utami; Sayi Hatiningsih
Warta LPM WARTA LPM, Vol. 25, No. 1, Januari 2022
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1340.453 KB) | DOI: 10.23917/warta.v25i1.598

Abstract

Kelompok Wanita Tani (KWT) Sari Tunjung Mekar yang terletak di Desa Cempaga Kecamatan Banjar Kabupaten Buleleng Provinsi Bali merupakan UMKM yang bergerak dibidang pangan tradisional dengan berbagai produk yang dihasilkan, seperti: (1) Jajanan Cakar Ayam, (2) Keripik Talas dan (3) Keripik Singkong. Permasalahan mitra adalah pemasaran produk terbatas area lokal, alat produksi kurang memadai dan belum memiliki Surat Izin Usaha Mikro dan Kecil. Metode pelaksanaan difokuskan ke tiga aspek prosedur kerja, yaitu: manajemen bidang pemasaran, manajemen bidang produksi dan manajemen bidang hukum. Masing – masing prosedur kerja terdiri dari perencanaan dimana dalam kegiatan perencanaan adanya sosialisasi kegiatan, koordinasi tim dan mitra, penentuan waktu kegiatan dan pengumpulan data terkait. Selanjutnya kegiatan inti dilakukan pelatihan dan pendampingan serta diakhiri dengan evaluasi kegiatan. Hasilnya, penguatan bidang pemasaran mitra melakukan pemasaran produk pangan tradisional menggunakan media pemasaran online dengan aplikasi e-commerce “Toko Pangan” sehingga radius pemasaran menjadi lebih luas yang berbanding lurus dengan peningkatan omset penjualan setelah dilaksanakan kegiatan pengabdian ini. Penguatan bidang produksi, mitra diberikan peralatan produksi yang lebih modern sehingga kapasitas produksi meningkat, dan literasi hukum yang diberikan mitra dapat memahami hukum tentang transaksi elektronik dan ijin usaha serta mitra memiliki Surat Izin Usaha Mikro dan Kecil sehingga mendapatkan kepastian hukum dan sarana pemberdayaan untuk pengembangan usaha.
Pengaruh Penambahan Bubuk Cascara Arabika Kintamani terhadap SifatKimia dan Organoleptik Cascara crispy: The Effect of Adding Kintamani Arabica Cascara Powder on the Chemical and Organoleptic Properties of Cascara Crispy Alizza Zahira Prameswari; Sayi Hatiningsih; Jason Patrick Kenardi; Ni Made Mutia Pradnyawangi; Ida Ayu Agung Prapita Hermayuli; I Putu Agus Artawan
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.6024

Abstract

Cascara crispy is a thin, crispy biscuit product made from cascara that has the potential to be developed as a functional food derived from agricultural waste, with nutritional value due to its fiber and antioxidant activity. This study aims to determine the optimal level of cascara powder addition in producing Cascara crispy with the best chemical and sensory characteristics. This study used a completely randomized design with one factor and three replications. The treatments used were variations in the concentration of cascara powder at 0%, 2%, 4%, 6%, 8%, and 10%. The parameters analyzed included chemical characteristics (crude fiber content, total phenols, antioxidant activity, and caffeine content) and sensory characteristics (hedonic test and scoring test). The data were then analyzed using ANOVA and Duncan’s multiple range test. The results of the study showed that the best treatment was obtained with the addition of 10% cascara powder with a crude fiber content of 9.14%, total phenols of 25.61 mg GAE/100 g, antioxidant activity of 73.68%, and caffeine content of 0.26%. The product had a dark brown color, crispy texture, and slightly bitter taste, with color, aroma, and texture preferred by the panelists. In conclusion, the addition of up to 10% cascara powder produced Cascara crispy with the best characteristics and has potential as a basis for the development of functional food products.
Aktivitas Antioksidan dan Organoleptik Brownies Crispy dengan Penambahan Bubuk Cascara Arabika Kintamani (Coffea arabika L.) Jason Patrick Kenardi; Sayi Hatiningsih; I Putu Agus Artawan; Ida Ayu Agung Prapita Hermayuli; Ni Made Mutia Pradnyawangi; Alizza Zahira Prameswari
Jurnal Teknologi dan Mutu Pangan Vol. 5 No. 1 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan : In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v5i1.6025

Abstract

Cascara has the potential to provide bioactive compounds, making it suitable as an ingredient in crispy brownies. This study aims to evaluate the effect of cascara powder concentration on the chemical and sensory properties of crispy brownies. This study employed a completely randomized design with varying concentrations of cascara powder (0%, 2.5%, 5%, 7.5%, 10%) and three replicates. The data were analyzed using ANOVA, followed by a DMRT post hoc test at a 95% confidence level. The results showed that the addition of cascara powder significantly increased antioxidant activity (61.24–78.91%) and total phenolic content (29.67–97.44 mg GAE/g). The addition of cascara powder also had a significant effect on hedonic aspects, including assessments of color, aroma, taste, and overall acceptability, as well as texture and taste scoring tests. It can be concluded that the optimal formulation is the addition of 10% cascara powder, which yields antioxidant activity of 78.91% and total phenolic content of 97.44 mg GAE/g, with product characteristics including a dark brown color, a slightly coarse texture, and a slightly bitter taste. This study can contribute to the utilization of coffee waste in the development of functional foods. 
Co-Authors Alizza Zahira Prameswari I Komang Budi Mas Aryawan I Putu Agus Artawan Ida Ayu Agung Prapita Hermayuli Jason Patrick Kenardi Ni Made Mutia Pradnyawangi Putu Devi Yustisia Utami