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All Journal Jurnal Teknologi Dan Industri Pangan Agrointek Journal of Environment and Sustainability Jambura Journal of Food Technology J-Dinamika: Jurnal Pengabdian Kepada Masyarakat JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Indonesian Journal for Social Responsibility Journal of Digital Marketing and Halal Industry Ijtimaiya : Journal of Social Science and Teaching Iqtishadia: Jurnal Kajian Ekonomi dan Bisnis Islam GUYUB: Journal of Community Engagement Transformatif: Jurnal Pengabdian Masyarakat Journal of Agri-Food Science and Technology (JAFoST) At-Tarbawi: Jurnal Kajian Kependidikan Islam Al-Bidayah : jurnal pendidikan dasar Islam
Nurwulan Purnasari
UIN Raden Mas Said Surakarta
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Physics Public Health Social Sciences Other

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BUBUR SURAN, KULINER TRADISIONAL SURAKARTA: ANTARA TRADISI DAN GAYA HIDUP Kartika, Irma Ayu; Purnasari, Nurwulan
IJTIMAIYA: Journal of Social Science and Teaching Vol 4, No 2 (2020): IJTIMAIYA : Journal of Social Science and Teaching
Publisher : Program Studi Tadris IPS Fakultas tarbiyah IAIN Kudus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21043/ji.v4i2.8080

Abstract

Bubur Suran is one of the culinary festivals that routinely carried out in the Mangkunegaran Palace of Surakarta has not been studied yet. This study aims to explore the history and philosophy of Bubur Suran and study of nutritional aspects related to the lifestyle of the Javanese community in the Surakarta. The method used is a literature review and direct interviews with courtiers in Mangkunegaran. The results showed that Bubur Suran is one of the traditional culinary heritages that has a great historical value and can be a lifestyle identifier for the Surakarta settlement community in terms of nutritional aspects. During the modernization that has entered and developed in Indonesia, Mangkunegaran could maintain its tradition through Bubur Suran and make it a lifestyle until now. The Mangkunegaran using the culinary tradition of Bubur Suran to shows their identity and lifestyle to their social environment. Its showed that tradition could carry out a lifestyle without leaving the traditions which have been running from generation to generation.
Household food security during Covid-19 pandemic in Daerah Istimewa Yogyakarta, Indonesia Nurwulan Purnasari; Titisari Juwitangtyas; Iman Sabarisman
Sustinere: Journal of Environment and Sustainability Vol. 4 No. 2 (2020): pp. 55-143 (August 2020)
Publisher : Center for Science and Technology, IAIN Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22515/sustinere.jes.v4i2.118

Abstract

Household food security in Indonesia depends on many factors. This study aims to describe household food security during the Covid-19 pandemic in Daerah Istimewa Yogyakarta (DIY). This research was conducted using a questionnaire for taking data. This study showed that there was a difference in household food security between the pre-pandemic of Covid-19 and during the pandemic of Covid-19. The hunger scale di DIY at the pre-pandemic of Covid-19 was 6% and increased during the pandemic of Covid-19 to 11%. It is showed that the financial crisis because of Covid-19 also influenced at increasing household food insecurity. As far as future research is concerned, the impact of food insecurity in vulnerable groups within the studied communities needs to be determined.
Can poultry gelatin substitute bovine gelatin? : a systematic review and meta-analysis Moh Taufik; Nurwulan Purnasari; ‪Ilzamha Hadijah Rusdan; Frendy Ahmad Afandi; Mojiono Mojiono; Yoni Atma
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.18051

Abstract

Gelatin is one of the popular ingredients and additives in food industries. They have been applied in various roles, including stabilizers, thickeners, and emulsifiers. Bovine (cattle or cow) is one of the most widely used a source of gelatin. Unfortunately, they are still limited in particular considerations. For example, bovine gelatin is unacceptable in some Hindu communities. And the risks of Bovine Spongiform Encephalopathy (BSE) contamination, spreading, and outbreak related to bovine as a source. To challenge these limitations, poultry is another promising source. Current studies have found a similarity between poultry or chicken-based gelatin and bovine gelatin. However, investigation on the comparability of their gel strength is still rare.  It is generally accepted that gel strength is the most essential characteristic of gelatin.  This systematic review examined the gel strength between poultry gelatin and bovine gelatin. There were 795 papers screened, 29 full-text papers assessed, and 10 papers reviewed. The meta-analysis shows that chicken feet (CFG) and head (CHG) gelatin possessed a higher gel strength value than bovine gelatin. In contrast, the gel strength of chicken skin gelatin (CSG) and bovine gelatin did not differ significantly. The meta-analysis demonstrates that the gel strength of duck feet (DFG) and skin (DSG) gelatin is comparable with bovine gelatin. Thus, this study exposed the feasibility of CSG, DFG, and DSG, which can be the substitute for bovine gelatin.
Pelatihan Bahan Baku Pangan Halal bagi Pelaku Usaha Mikro dan Kecil di Solo Raya Sadewa Aziz Diamonda; Purnasari, Nurwulan
Transformatif : Jurnal Pengabdian Masyarakat Vol. 3 No. 2 (2022)
Publisher : Universitas Islam Negeri Raden Mas Said Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22515/tranformatif.v3i2.5512

Abstract

Knowledge about raw food materials is one of the most critical things to halal that UMKM's business owners must know. Raw food materials that are free from najis will be one of the determinants of the final product's halal status. This program aimed to introduce and provide information about safe raw food materials and non-potentially haram. This program was held to train the food business owner around Solo Raya. They are trained to identify safe raw food materials dan non potentially haram in manufacturing each of their business products.
Pencegahan Food Loss dan Peningkatan Nilai Ekonomis Pangan Berbasis Potensi Daerah Boyolali: Fruit Leather Pepaya Diamonda, Sadewa Aziz; Taufik, Moh; Purnasari, Nurwulan; Rusdan, Ilzamha Hadijah
Indonesian Journal for Social Responsibility Vol. 7 No. 02 (2025): December 2025
Publisher : LPkM Universitas Bakrie

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36782/ijsr.v7i02.458

Abstract

Boyolali Regency emerged as the leading producer of papayas in Central Java Province in 2023, with a production volume reaching 324,978.72 quintals per year. However, during peak harvest seasons, a significant portion of the harvested papayas fails to be sold optimally due to non-compliance with syarat mutu standards set by middlemen and buyers. The development of fruit leather is proposed as a strategy to mitigate food loss and enhance the economic value of papayas during peak harvest periods, leveraging the region's potential. The stages of implementation are pre-training and post-training. Prior to the implementation of fruit leather production training, 89.47% of members of the Ngudi Santosa Farmers Group in Boyolali Regency were aware of the nutritional content of papayas, yet 63.16% had never processed papayas into food or beverages to increase their utility and economic value. Following the training, over 89% of participants gained an understanding of the fruit leather production process, recognizing that it can be made not only from papayas but also from various other fruits. Additionally, they acknowledged that fruit leather is a functional food product designed to enhance the utility and economic value of fruits. The papaya fruit leather production training received a "very satisfied" rating from 50% of participants, while the remainder rated it as "satisfied." This indicates that community training on agricultural processing to create value-added products with enhanced utility and economic benefits like papaya fruit leather is highly anticipated by the public. Such initiatives are particularly relevant during peak harvest seasons to address and prevent food loss.
Gen Z’s Knowledge of Halal Foods and Products on Purchase Behaviour Purnasari, Nurwulan; Astuti, Septin Puji; Rusdan, Ilzamha Hadijah
Journal of Digital Marketing and Halal Industry Vol. 5 No. 2 (2023)
Publisher : Fakultas Ekonomi dan Bisnis Islam UIN Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/jdmhi.2023.5.2.14684

Abstract

Consuming or utilizing products derived from the pig is forbidden for Muslims. This study describes Islamic university students' understanding of pig derivative products of food and non-food products. This research was conducted by using a questionnaire to collect data. The indicators used in this data are information about various types of products, forms in pig terms, and indicators of product purchasing decisions. The sample used in this study amounted to 350 respondents. Overall, Islamic University students stated that the status of pig derivative products, both food and non-food, is haram. This study shows a relationship between organizations students follow and their knowledge of pig derivative products. However, this is unfollowed by their behavior when buying non-food products. They do not consider the halal status of non-food products except cosmetics products. This result can be valuable information in further halal awareness studies. Gen Z has to increase their knowledge about pig products and their derivatives daily. This result implies that halal knowledge will lead consumers to be more selective in choosing products and suggest institutions or governments socialize halal awareness and education through halal courses or halal training.
PERSEPSI HALAL SUPPLY CHAIN PADA GENERASI Z DI SOLO RAYA Purnasari, Nurwulan; Taufik, Moh.; Diamonda, Sadewa Aziz; Rusdan, Ilzamha Hadijah; Safari, Dik Dik Sofyan; Wahyuningtyas, Wulan Suci
Jambura Journal of Food Technology Vol 7, No 03 (2025): DESEMBER
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/jjft.v7i03.33712

Abstract

Tingginya kebutuhan masyarakat terhadap makanan halal di Indonesia diikuti oleh peraturan pemerintah yang mewajibkan seluruh industri bidang makanan dan minuman yang mengklaim produknya halal mendapatkan sertifikasi halal dari pemerintah Indonesia. Masyarakat yang mendominasi wilayah Indonesia berasal dari generasi milenial dan generasi Z, sehingga perlu dikaji lebih dalam mengenai presepsi generasi Z terhadap halal supply chain di Indonesia. Penelitian ini memiliki tujuan untuk mengetahui presepsi generasi Z terhadap halal supply chain yang terdapat di wilayah Solo Raya. Penelitian diselenggarakan di Wilayah Solo Raya yang meliputi kabupaten Sukoharjo, Klaten, Karanganyar, Wonogiri, Sragen, Boyolali dan Kota Surakarta. Dengan menggunakan 57 responden yang termasuk ke dalam kategori generasi Z. Hasil penelitian mengungkapkan pemahaman halal secara umum pada gen Z di solo Raya antara baik hingga sangat baik, presepsi gen Z mengenai persiapan produksi adalah baik, presepsi gen Z terhadap produksi makanan dan minuman di Solo raya terhadap aspek halal chainnya mendapatkan hasil yang ragu atau kurang yakin, begitu pula pada presepsi gen Z terhadap distribusinya, sedangkan presepsi gen Z terhadap konsumsinya terhadap halal suply chain antara yakin hingga sangat yakin. Secara keseluruhan gen Z pada daerah Solo raya memiliki presepsi yang baik terhadap halal supply chain industri makanan dan minuman.
Co-Authors Ahmadi Fathurrohman Dardiri Angga Prasetyo Annida Unnatiq Ulya Ardhi Ristiawan Ardhi Ristiawan Betty Sri Laksmi Jenie Diamonda, Sadewa Aziz Frendy Ahmad Afandi Hasyim, Fuad Ilzamha Hadijah Rusdan Iman Sabarisman Irma Ayu Kartika Joko Roby Prasetiyo Kartika, Irma Ayu Kurniadi Kurniadi, Kurniadi Lilis Nuraida Moh Taufik MOH. TAUFIK Mojiono, Mojiono Purwono Purwono Purwono Purwono, Purwono rima lutfi Sadewa Aziz Diamonda Safari, Dik Dik Sofyan Septin Puji Astuti Taufik, Moh Titisari Juwitangtyas Wahyuningtyas, Wulan Suci Yoni Atma Yundari, Yundari