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All Journal Jurnal Teknologi Dan Industri Pangan E-Dimas: Jurnal Pengabdian kepada Masyarakat Berkala Ilmiah Kedokteran Duta Wacana Jurnal Gizi dan Pangan Soedirman (JGPS) Marinade GHIDZA: Jurnal Gizi dan Kesehatan Jurnal Kesmas dan Gizi (JKG) JURNAL FARMASIMED (JFM) Best Journal (Biology Education, Sains and Technology) CITIZEN: Jurnal Ilmiah Mulitidisiplin Indonesia Jurnal Teknologi Pengolahan Pertanian Jurnal Pengmas Kestra (JPK) Journal of Pharmaceutical and Sciences.
Reno Irwanto
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences

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CHARACTERISTIC ORGANOLEPTIC, AND PROTEIN CONTENT OF COOKIES FROM MOCAF FLOUR WITH ADDITION LOMEK FISH FLOUR Novia, Reni; Manurung, Jelita; Yolanda Fortuga, Nia; Panjaitan, Raini; Irwanto, Reno; Arisman, Yessy
JURNAL KESMAS DAN GIZI (JKG) Vol. 6 No. 1 (2023): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jkg.v6i1.1954

Abstract

The problem of wasting still occurs quite frequently in Indonesia so efforts are needed to overcome this so that it does not cause detrimental impacts in both the short and long term. One effort that can be made is by providing food that is high in protein originating from local food ingredients such as mocaf flour and lomek fish flour. One product that can be developed from this material was cookies. Therefore, in this research, researchers will develop a cookies product from mocaf flour with the addition of lomek fish flour. The aim of this research was to determined the organoleptic characteristics and protein content of cookies products made from mocaf flour with the addition of lomek fish flour. The research design used was a Completely Randomized Design (CRD). In this research, cookies product manufacturing, organoleptic testing, determination of the selected formula, and analysis of protein content were carried out. The organoleptic test results showed that the color, taste and texture attributes showed significantly different results (p-value<0.005) while the aroma attributes showed results that were not significantly different (p-value>0.005). The organoleptic test results show that formula 2 was preferable compared to formulas 1 and 3, especially in terms of taste attributes. Based on this, formula 2 was selected as the selected formula. Formula 2 contains 21.0 grams of protein per 100 grams of product and can be claimed as a high-protein product. This product requires further research related to organoleptic testing for the target group, complete proximate and amino acid content, and product shelf life.
ANALISIS TINGKAT KEAMANAN PANGAN PADA UMKM WILAYAH PERKOTAAN Irwanto, Reno; Novalina, Sri
Marinade Vol 7 No 02 (2024): Oktober, 2024
Publisher : Fisheries Product Technology Department, Faculty of Marine Science and Fisheries, Universitas Maritim Raja Ali Haji

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31629/marinade.v7i2.7659

Abstract

Keamanan pangan merupakan aspek penting dalam menjaga kesehatan konsumen, terutama di wilayah perkotaan yang memiliki tingkat konsumsi tinggi dan beragam. Penelitian ini bertujuan untuk menganalisis tingkat keamanan pangan pada UMKM dengan menggunakan pendekatan Skor Keamanan Pangan (SKP) yang mencakup empat aspek utama: Pemilihan dan Penyimpanan Bahan Pangan (PPB), Higiene Pemasak (HGP), Pengolahan Bahan Makanan (PBM), dan Distribusi Makanan (DMP). Metode penelitian ini adalah observasional deskriptif dengan pengumpulan data melalui observasi langsung, wawancara, dan penilaian menggunakan formulir SKP. Data diambil dari enam UMKM di Jakarta Timur dan Jakarta Pusat pada Bulan Maret-April 2024. Hasil penelitian menunjukkan bahwa skor SKP bervariasi diantara UMKM, dengan UMKM D memiliki skor tertinggi (0,99) dan UMKM B memiliki skor terendah (0,54). Aspek PBM dan DMP menjadi titik lemah utama yang meningkatkan risiko kontaminasi, sedangkan aspek PPB secara umum menunjukkan tingkat kepatuhan yang baik. Penelitian ini menyimpulkan bahwa meskipun sebagian UMKM telah memenuhi standar keamanan pangan, upaya perbaikan masih diperlukan pada aspek pengolahan dan distribusi untuk meningkatkan kualitas produk dan perlindungan konsumen. Rekomendasi meliputi pelatihan, pengawasan, dan penyediaan fasilitas sanitasi yang memadai. Hasil penelitian ini diharapkan dapat memberikan kontribusi bagi pelaku UMKM, pemerintah, dan pembuat kebijakan dalam merancang program pembinaan yang lebih efektif untuk menciptakan ekosistem pangan yang aman dan berkelanjutan.
Efek antidiabetes minuman GEMAR (Germinated Black Rice) pada tikus model diabetes melitus Pasaribu, Sudana Fatahillah; Chandra, Putra; Irwanto, Reno; Anggraini, Citra Dewi; Herviana, Herviana
Journal of Pharmaceutical and Sciences Suppl. 1, No. 1 (2023)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v6i5-si.315

Abstract

Type 2 diabetes mellitus (T2DM) is a degenerative disease caused by increased blood glucose levels. Therapeutic recommendations for treating T2DM are the implementation of healthy lifestyle and pharmacological interventions. Germinated Black Rice contain high levels of fiber, anthocyanins and flavonoids. Functional beverage products Germinated Black Rice (GEMAR) is expected to help improve blood glucose levels and body weight in T2DM sufferers. This study aims to analyze the effect of beverage GEMAR at doses of 3.8 and 7.6 g/200 gBW on fasting blood glucose and body weight in T2DM rats. Laboratory experimental research method with design pre-posttest control group design. Samples of 30 male Wistar rats were divided into 5 groups. The results of the study found that the fasting blood glucose (GDP) of the acarbose drug group, P1 (GEMAR 3.8 g/200 g BW) and P2 (GEMAR 7.6 g/200 g BW) were significantly different (p<0.001) compared to the negative control group. GDP reducing effect of acarbose drug treatment (148%), P1 (177%), and P2 (128%). Body weight in the acarbose, P1 and P2 drug groups were significantly different (p<0.001) compared to the negative control. The improved effect of the drug groups acarbose (4%), P1 (7%), and P2 (5%) compared with adaptation. This research concludes that GEMAR P1 and P2 functional beverage can reduce GDP levels and improve body weight T2DM rats.
THE INFLUENCE OF FOOD SANITATION HYGIENE PERCEPTION ON PURCHASING DECISIONS OF STREET VENDORS IN THE HOTEL X AREA, JAKARTA Risdi, Ardila; Nugraheni, Prastiti Laras; Irwanto, Reno
Jurnal Gizi dan Pangan Soedirman Vol 9 No 2 (2025): JURNAL GIZI DAN PANGAN SOEDIRMAN
Publisher : Program Studi Ilmu Gizi, Jurusan Kesmas Fakultas Ilmu-Ilmu Kesehatan Universitas Jenderal Soedirman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jgipas.2025.9.2.17006

Abstract

Perception of food hygiene and sanitation is one of the essential factors influencing consumers' purchasing decisions toward street food. This study aims to determine the influence of food hygiene and sanitation perception on purchasing decisions among street food vendors located behind a five-star hotel in Jakarta. This research employed a quantitative approach using incidental sampling techniques. The respondents were 100 five-star hotel employees who frequently purchased street food around Hotel X. The research instrument used a Guttman scale questionnaire tested for validity and reliability. The data were analyzed using simple linear regression. The results showed a positive and significant influence between the perception of food hygiene and sanitation and purchasing decisions, with a significance value of 0.001 < 0.05 and an R square value of 0.111. This indicates that 11.1% of the variation in purchasing decisions can be explained by perceptions of hygiene and sanitation. It can be concluded that the better the consumers' perception of the hygiene and sanitation practices of street food vendors, the greater their tendency to make a purchase.
Peningkatan Perkembangan Emosi Anak Usia Dini melalui Penggunaan Alat Peraga Edukatif di Desa Singasari, Jonggol, Jawa Barat Mulyati, Mulyati; Irwanto, Reno; Jati, Bimo Kuncoro; Marsita, Jaka
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 17, No 1 (2026): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v17i1.24912

Abstract

Perkembangan emosional pada masa golden age memiliki peran penting dalam pembentukan karakter, empati, kemandirian, serta kesiapan anak menghadapi jenjang pendidikan berikutnya. Namun, hasil penelusuran awal menunjukkan bahwa guru dan orang tua masih lebih berfokus pada pencapaian intelektual, sehingga aspek sosial-emosional sering terabaikan. rogram Pengabdian kepada Masyarakat (P2M) ini dilaksanakan pada 10–11 Juni 2025 di PAUD Ar-Rafa 2, Desa Singasari, Kecamatan Jonggol, Kabupaten Bogor. Kegiatan melibatkan guru, orang tua, dan anak usia 3–5 tahun melalui rangkaian sosialisasi, pelatihan, praktik langsung, penyediaan APE, pendampingan, dan evaluasi. Alat Peraga Edukatif (APE) yang digunakan mencakup boneka emosi, kartu ekspresi wajah, dan permainan drama untuk menstimulasi pengenalan serta pengelolaan emosi anak. Hasil kegiatan menunjukkan peningkatan signifikan pada pemahaman guru dan orang tua terkait pentingnya stimulasi emosional, serta perubahan perilaku positif pada anak dalam mengenali dan mengekspresikan perasaan diri sendiri maupun orang lain. Temuan ini menegaskan bahwa stimulasi emosional dengan APE efektif dalam mendukung perkembangan emosional anak usia dini. Selain itu, sekolah dan masyarakat berkomitmen melanjutkan program melalui pembuatan APE berbasis bahan lokal dan pelatihan lanjutan. Program ini berpotensi menjadi model keberlanjutan bagi lembaga PAUD lainnya.
Co-Authors .S, Aminah Agnes Tresya Nababan Alberta Dame Yanti Zega Andreais Boffil Cholilluloh Andreais Boffil Cholilullah Andreais Boffil Cholilullah Andreais Boffil Cholilulloh Anggi Isnani Paranduri Anggraini, Citra Dewi Anwar Kasim Apriani Girsang, Santa Dewi Br Ginting, Luci Riani Chandra, Putra Cholilulah, Andreais Boffil Claudia, Dinda Dede Robiatul Adawiyah Delita Br Panjaitan Desri Meriahta Girsang Didit Hadisiswaya Fadlilah Widyaningsih Feberlian Ndruru Fransiska Rungkat Zakaria Ghefira Ghaetsa, Alda Ginting, Luci Riani Ginting, Wira Maria Herviana, Herviana Hurriyyatun Kabbaro Jati, Bimo Kuncoro Jelita Manurung Jumsurizal Jumsurizal Keleng Ate Ginting Manurung, Jelita Maria Ginting, Wira Marsita, Jaka Marwita Pratiwi Nainggolan Maya Indra Rasyid Meria Turnip Meriahta Br Girsang Mulyati Mulyati Nadia Husna Nadia Husna Nanda Triandita Nanda Triandita, Nanda Nela Eska Putri, Nela Eska Nisya Ayu Rachmawati Novia, Reni Nugraheni, Prastiti Laras Nyimas Rupiah Octora, Debi Dinha Pasaribu, Sudana Fatahillah Pranata, Chandra Pratiwi Christa Simarmata Putra Chandra Raini Panjaitan Rantika, Windy Ratna Sari Dinaryanti Reni Novia Risda Situmorang Risdi, Ardila Sahadi Didi Ismanto Sahrul Diansyah Salmi Angraini Siregar, Annisa Febriana Siregar, Wilda Wahyuni Siska Wati, Siska Sri Novalina Sudana Fatahillah Pasaribu Supriyadi Supriyadi Wira Maria Ginting Yessy Arisman Yessy Arisman Yolanda Fortuga, Nia Yolanda Pane