Article Per Year (5 Year)
p-Index From 2021 - 2026
3.035
P-Index
This Author published in this journals
All Journal International Journal of Advances in Applied Sciences Jurnal Gizi dan Pangan Jurnal Teknologi Pangan dan Gizi Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Bioeksperimen: Jurnal Penelitian Biologi Jurnal Sains dan Teknologi Pangan Jurnal Pemberdayaan Masyarakat Madani (JPMM) TRIHAYU: Jurnal Pendidikan Ke-SD-an Animal Production : Indonesian Journal of Animal Production Journal of Applied Food Technology Anuva: Jurnal Kajian Budaya, Perpustakaan, dan Informasi Jurnal Pengembangan Penyuluhan Pertanian JURNAL Al-AZHAR INDONESIA SERI SAINS DAN TEKNOLOGI Jurnal Abdi Insani Humanism : Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Hasanuddin (JPMH) Journal of Health Technology Assessment in Midwifery Jejak: Jurnal Pendidikan Sejarah Universitas Jambi Indonesian Journal of Accounting and Business Berkala Ilmiah Biologi Communication in Food Science and Technology
Siti Susanti, Siti
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Veterinary Other

Published : 27 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 27 Documents
Search

 1   2   3 
Pemeriksaan Kimia Darah pada Kelompok Lansia di Kota Semarang sebagai Implementasi SDG’s - Kehidupan Sejahtera dan Sehat Hermawati, Donna; Nugraheni, Arwinda; Susanti, Siti
Humanism : Jurnal Pengabdian Masyarakat Vol 6 No 2 (2025): Agustus
Publisher : Universitas Muhammadiyah Surabaya

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

Abstract

Abstrak : Sustainable Development Goals atau disingkat SDG’s merupakan suatu program dunia jangka panjang yang memiliki tujuan untuk mengoptimalkan semua potensi dan sumber daya yang dimiliki oleh tiap negara. Salah satu tujuan SDG’s adalah menjamin kehidupan yang sehat dan meningkatkan kesejahteraan penduduk seluruh usia dengan pemerintah menjamin penyediaan akses pelayanan kesehatan dan melakukan upaya preventif agar warga negara terhindar dari berbagai penyakit. Tujuan dari pengabdian ini adalah untuk mengetahui kadar kimia darah dalam lansia sehingga jika ada satu saja hal yang janggal dapat langsung ditangani. Sasaran dari pengabdian ini adalah kelompok lansia di Kota Semarang, Jawa Tengah. Pengabdian dilaksanakan dengan melakukan pemeriksaan kadar kimia darah pada lansia. Alat yang digunakan berupa tensimeter, alat Easy Touch GCU, strip (glukosa, kolesterol, asam urat), dan alkohol swab. Hasil yang diperoleh yaitu sebagian besar lansia memiliki kadar kimia darah dan tensi yang normal. Sebanyak 22,72% dari lansia memiliki tekanan darah yang cenderung tinggi. Sebanyak 18,18% lansia memiliki kadar glukosa dibawah 80 mg/dL, 72,72% memiliki kadar normal, dan 9,09% memiliki kadar glukosa lebih dari 180 mg/dL. 81,81% lansia memiliki kadar kolesterol normal atau dibawah 200 mg/dL dan 18,18% memiliki kadar kolesterol diatas 200 mg/dL. 77,27% lansia memiliki kadar asam urat normal dan 22,72% lansia memiliki kadar kolesterol diatas 6,1 mg/dL. Usia seseorang terkadang dapat menjadi alasan seseorang mengalami penyakit degeneratif, namun usia juga tidak menjadi patokan untuk seseorang terkena penyakit tersebut.
Optimization of The Proportion of Salted Egg in the Crackers Making Process in terms of Crispness, Nutritional Value, and Hedonic Bintoro, Valentinus Priyo; Pramesti, Gabriela Wina Ayu; Susanti, Siti; Rohmat, Yusup Nur Nur; Sarjana, Teysar Adi
Communication in Food Science and Technology Vol. 2 No. 1 (2023): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i1.1267

Abstract

Crackers are one of the foods that are in demand by all circles of society. Salted egg crackers are an innovative product of egg crackers made from duck eggs. Salted egg crackers are made from duck eggs that are processed into salted eggs then mixed with tapioca starch and added with other spices to improve the flavor and nutritional content. This study aims to determine the effect of different proportions of salted eggs on the nutritional content, physical quality, and consumer liking of salted egg crackers. There are 5 treatments of different proportions of eggs, namely 0 g (To ), 62.5 g (T1), 125 g (T2), 187.5 g (T3), and 250 g (T4). The research method consists of experimental design, research procedures, parameter analysis and data analysis. The results of the analysis showed that the difference in the proportion of salted egg addition to salted egg crackers affects the levels of protein, ash, fat, and calories. The higher proportion of salted egg will make protein and ash levels increase, while fat and calorie levels decrease. Physical and hedonic analysis showed that the highest crispness and most preferred by panellists overall was found in the proportion of salted egg 125 g (T2). In conclusion, optimising the proportion of salted egg at 48% or 125 g of 387 g total dough produces good quality and crispy crackers.
Optimization of the Combination Between Glucomannan Flour from Porang Tuber and Hunkue Flour in View of Chemical and Organoleptic Characteristics of Cookie Susanti, Siti
Communication in Food Science and Technology Vol. 2 No. 2 (2023): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i2.1309

Abstract

This study aims to determine the optimal combination of hunkue flour and porang tuber glucomannan flour to manufacture cookie. The materials used are porang tuber glucomannan flour, hunkue flour, and ingredients for making cookie. The experimental design was completely randomized design with 5 treatments and 4 replications. The treatment was a combination of the ratio of porang tuber glucomannan flour and hunkue flour. The treatment given was T1 = 0% Glucomannan Flour: 100% Hunkue Flour, T2 = 20% Glucomannan Flour: 80% Hunkue Flour, T3 = 40% Glucomannan Flour: 60% Hunkue Flour, T4 = 60% Glucomannan Flour: 40% Flour Hunkue, and T5 = 80% Glucomannan Flour: 20% Hunkue Flour. The data analysis used was Analysis of Variance (ANOVA) at a significance level of 5%. The results showed that the combination ratio of porang tuber glucomannan flour and hunkue flour had a significant effect (p<0.05) on moisture content, protein, fat, ash, carbohydrates, texture, taste, and preferences of cookie, but did not have a significant effect on crude fiber content, color, and aroma. Treatment with a ratio of glucomannan flour of 20% was the best treatment for organoleptic parameters as a whole.
Analysis of the Quality of Mobile Banking Services and Their Effect on Costumer Satisfaction Siti susanti, Siti; Iqbal Fasa, Muhammad; Suharto, Suharto; Fachri, Adib
Indonesian Journal of Accounting and Business Vol 4 No 1 (2022): Indonesian Journal of Accounting and Business
Publisher : Jurusan Akuntansi, Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/ijab.v4i1.27

Abstract

Industri perbankan berkembang pesat dengan memanfaatkan e-banking sebagai sarana yang efisien dan sesuai untuk memuaskan nasabah. Layanan perbankan online adalah layanan umum yang disarankan oleh bank umum untuk memberikan layanan yang lebih cepat dan lebih dapat diandalkan bagi pelanggan. Dengan kemajuan teknologi yang pesat, e-banking telah dimanfaatkan untuk menyerap pelanggan dan melakukan transaksi perbankan. Namun, masalah utama dengan e-banking adalah memuaskan pelanggan yang sekarang menggunakan Internet banking. Kepuasan nasabah merupakan faktor penting dalam membantu bank untuk mempertahankan keunggulan kompetitifnya. Oleh karena itu, penelitian ini bertujuan untuk mengkaji faktor-faktor yang mempengaruhi kepuasan nasabah terhadap layanan e-banking. Empat faktor yang dapat mendorong kepuasan nasabah terhadap e-banking adalah layanan cloud, keamanan, e-learning, dan kualitas layanan. Penelitian ini menggunakan metode pemodelan persamaan struktural untuk mengevaluasi model kausal dengan validitas dan reliabilitas model pengukuran. Model penelitian dianalisis berdasarkan data yang dikumpulkan dari kuesioner menggunakan SMART PLS 3.2. Hasil penelitian menunjukkan bahwa layanan cloud, keamanan, e-learning, dan kualitas layanan adalah empat faktor signifikan yang mempengaruhi kepuasan pelanggan dalam menggunakan layanan Internet banking. Abstract The banking industry is rapidly developing to utilize e-banking as an efficient and suitable tool to satisfy cus tomers. Online banking service is the general service suggested by customary banks to provide faster and more reliable services for customers. With fast technology improvement, e-banking has been utilized to absorb sub scribers and conduct banking transactions. Still, the major problem with e-banking is satisfying customers who are now using Internet banking. Customer satisfaction is a significant factor in helping banks to keep their competitive advantage. Therefore, the present investigation aims to examine the factors influencing the satis faction of customer with e-banking services. Four factors that can drive customer satisfaction towards e-banking are cloud services, security, e-learning, and service quality. This study has utilized the structural equation modeling method to evaluate the causal model with the measurement model’s validity and reliability. The research model is analyzed based on the data which are collected from the questionnaires using SMART PLS 3.2. The results have shown that cloud services, security, e-learning, and service quality are four significant factors influencing customer satisfaction in using Internet banking services Kata Kunci : Kualitas Layanan, Mobile Banking, Kepuasan Nasabah
STRUKTUR ANATOMIS OVARIUM DAN PERKEMBANGAN BUAH ADAS (Foeniculum vulgare Mill.) Adi, Bayu Nowo; Susanti, Siti
Bioeksperimen: Jurnal Penelitian Biologi Vol 6, No 2: September 2020
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/bioeksperimen.v6i2.8909

Abstract

Adas (Foeniculum vulgare Mill.) merupakan tanaman yang digunakan secara luas sebagai tanaman obat dan rempah terutama bagian buah. Pemahaman mengenai struktur anatomis ovarium dan perkembangannya menjadi buah dapat dijadikan sebagai dasar studi untuk pengembangan metode pemanfaatan buah. Penelitian ini dilakukan untuk mempelajari struktur anatomis ovarium dan perkembangan buah adas. Sampel ovarium dan buah adas dalam 9 fase umur difiksasi dengan larutan FAA. Preparat dibuat dengan menggunakan metode parafin dengan pewarnaan tunggal menggunakan safranin 1% dan diamati di bawah mikroskop cahaya menggunakan OptiLab. Analisis data dilakukan dengan analisis kualitatif dan deskriptif. Ovarium bunga adas memiliki dua daun buah yang terdiri atas lapisan jaringan epidermis dan lapisan jaringan parenkim dengan bentuk sel membulat dan ruang antar sel yang sempit. Terdapat lima berkas pembuluh dan vittae pada bagian tengah lapisan parenkim. Masing-masing daun buah terdapat satu kantung embrio dan akan berkembang menjadi satu merikarpium. Eksokarpium berkembang dari epidermis ovarium dan 2-3 lapis sel parenkim di bawahnya, mesokarpium berkembang dari sel parenkim pada bagian tengah, serta endokarpium berkembang dari sel parenkim yang berbatasan dengan ruang ovulum. Eksokarpium dan endokarpium tidak mengalami perkembangan dan menipis di akhir perkembangan buah. Berkas pembuluh dan vittae masih dapat diamati di akhir fase. Berkas pembuluh bermigrasi ke sudut-sudut buah adas dan membentuk rigi.
Characteristics of Yogurt Ice Cream Fortified with Red Dragon Fruit Puree as Anti-Obesity Functional Food Susanti, Siti; Legowo, Anang M.; Mulyani , Sri; Pratama, Yoga
Jurnal Gizi dan Pangan Vol. 17 No. 2 (2022)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (298.594 KB) | DOI: 10.25182/jgp.2022.17.2.115-122

Abstract

This study aimed to determine the effect of Red Dragon Fruit Puree (RDP) added to yogurt ice cream on its sensory, physical and chemical characteristics as well as its anti-obesity effect on mice fed with high-fat diet. To obtain the optimal addition level, RDP was added to the yogurt-based ice cream dough in various proportions: 0 (control), 10, 20, 30, and 40%. The sensory evaluation signifies that 30% RDP addition results in the best yogurt ice cream because it produces favorable flavor, attractive color (purplish pink), and the most preferable taste for the panelist. Data on physical and chemical characteristics showed that RDP yogurt ice cream has lower overrun, total solid, fat, carbohydrate, and calorie content than non-RDP yogurt ice cream (p<0.05). The animal test identified that consumption of RDP yogurt ice cream for 14 days could reduce the mice’s (a xenograft model) body weight under normal and high-fat diet conditions (p<0.05). Thus, RDP yogurt ice cream with specific physical and chemical characteristics potentially results in anti-obesity effects in pre-clinic setting. RDP yogurt ice cream merits further studies, especially for clinical test, before the commercialization stage.
Antimicrobial activity of hard candy with basil (Ocimum sanctum L.) essential oil addition Belqis, Maria; Giyarto, Giyarto; Irvanto, Moch Yusuf; Setyoningrum, Fitri; Susanti, Siti
International Journal of Advances in Applied Sciences Vol 14, No 4: December 2025
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v14.i4.pp1061-1071

Abstract

The basil plant belongs to the Lamiaceae family and contains various active compounds, including phenols, saponins, alkaloids, flavonoids, tannins, and essential oils. These compounds have antimicrobial activity against Streptococcus mutans and Candida albicans, two types of bacteria that can cause bad breath. The addition of basil essential oil to hard candy has the potential to reduce bad breath. This study aimed to determine the concentration effect of basil essential oil on hard candy in inhibiting the growth of Streptococcus mutans and Candida albicans and its acceptance by the panelists. This research was conducted with five treatments with variations in the concentration of basil essential oil, which were 0, 0.25, 0.5, 0.75, and 1%. The results showed that the higher basil essential oil concentration in hard candy inhibited the growth of Streptococcus mutans and Candida albicans. The best treatment was at 0.75% basil essential oil, with sensory panelist acceptance for color 69%, aroma 57%, taste 43%, and overall 58%. Several compounds in basil essential oil, including linalool, eugenol, caryophyllene, and trans-α-bergamotene, are thought to contribute to the ability of this candy to inhibit microbial growth.
Co-Authors Adi, Bayu Nowo Adib Fachri Adyania, Kartika Agus Setiadi Aisy, Jasmine Rikhdatul Al-Baarri, Ahmad Ni'matullah Al-Baarri, Ahmad Ni’matullah Amanullah, Danur Restu Amelia Ayuningtyas, Amelia Anang M Legowo Antonius Hintono Arwinda Nugraheni Bambang Dwiloka Belqis, Maria Bimonov, Salsabila Alya BUDI HARTOYO, BUDI Dafid Slamet Setiana Devara, Hafiz Rama Dewi Sulistianingsih Donna Hermawati Edjeng Suprijatna Endang Sri Lestari Esti Ayu Fahmi Arifan Fajar Wahyono Giyarto Giyarto Hanifatur Rosyidah, Hanifatur Hernawati, Euis Irvanto, Moch Yusuf Kania, Adira Khairina, Anisa Khasanah, Siti Khuswatun KS, Nayif Zayyaan Musyaffa’ Kurniawan Teguh Martono Lestari, Arisa Puji Lestari, Fatma Puji Muhammad Iqbal Fasa Mulyani , Sri Mutiarini, Oktavia Nakatudde, Hadijah Nandhika, Wanda Mudya Nur Lailatul Rahmah Nurul Frasiska Nurwantoro . Pamungkas, Wanda Aulia Pramesti, Gabriela Wina Ayu Putri, Naluri Amella Rohmat, Yusup Nur Nur Sarjana, Teysar Adi Satria, Komang David Adi Setyoningrum, Fitri Siringoringo, Eliezer Patardo Sri Mulyani Suharto Suharto Suroso, Brian Ahmad Susinggih Wijana Triyono Triyono Valentinus Priyo Bintoro Yayuk Astuti Zulfaidah Ariany Zuniati, Neti