Article Per Year (5 Year)
p-Index From 2020 - 2025
1.116
P-Index
This Author published in this journals
All Journal Jurnal Kesehatan Masyarakat Jurnal Pendidikan Terbuka Dan Jarak Jauh Journal of Applied Agricultural Science and Technology JUKEJ: Jurnal Kesehatan Jompa Jakadimas
Mutiara Ulfah
Universitas Terbuka
Agriculture, Biological Sciences & Forestry Arts Humanities Economics, Econometrics & Finance Education Health Professions Medicine & Pharmacology Nursing Public Health Veterinary

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
UJI KUALITATIF FORMALIN PADA IKAN ASIN JAMBAL ROTI DI PASAR TRADISIONAL DAN ONLINE KABUPATEN KARAWANG Hermawan, Yudi; Rismaya, Rina; Fauziyyah, Athiefah; Ulfah, Mutiara
Jurnal Kesehatan Masyarakat Vol 11, No 6 (2023): NOVEMBER
Publisher : Fakultas Kesehatan Masyarakat Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jkm.v11i6.39073

Abstract

As a district that has a fairly large coastal area, Karawang has considerable potential in producing fishery products. One of the leading fish commodities in Karawang Regency is the Manyung fish (Arius thalassinus) which is usually processed into jambal roti salted fish. One of the problems in the traditional processing of jambal roti salted fish is the lack of attention to aspects of sanitation and hygiene, so that the product is easily damaged. Misuse of preservatives from hazardous chemicals such as formalin is still widely found to overcome this problem. This study aimed to identify the presence of formalin content qualitatively in samples of jambal roti salted fish marketed in traditional markets and online markets in Karawang Regency. Jambal roti salted fish samples were obtained randomly (simple random sampling) from traders in five different traditional markets and five samples were obtained from online markets in Karawang Regency. Testing for formalin on salted jambal roti fish was carried out qualitatively using a Test-Kit with two replications. The results of the qualitative formalin test showed that of the 10 samples of salted jambal roti fish tested, none of the samples tested positive for formalin. Thus, the jambal roti salted fish sold in traditional markets and online markets in Karawang Regency tested negative and is free of formaldehyde, so it is safe for consumption.
Analisis Kepuasan Mahasiswa: Implikasi Peningkatan Kualitas Pendidikan Jarak Jauh Universitas Terbuka Layanan Luar Negeri Daulay, Pardamean; Anglingsari Putri, Mayang; Zikriyani, Hikmah; Syaikhu, Ahmad; Rosadi, Raesita Rakhmawati; Ulfah, Mutiara
Jurnal Pendidikan Terbuka Dan Jarak Jauh Vol. 26 No. 1 (2025)
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/ptjj.v26i1.10438.2025

Abstract

Penelitian ini bertujuan untuk menganalisis hasil survei evaluasi layanan bagi mahasiswa Universitas Terbuka (UT) di luar negeri, dengan fokus pada tingkat kepuasan dan implikasinya terhadap peningkatan kualitas layanan. Urgensi penelitian ini terletak pada kebutuhan UT untuk meningkatkan kualitas pendidikan jarak jauh mahasiswa di UT layanan luar negeri, yang menghadapi tantangan aksesibilitas dan dukungan akademik. Survei meliputi aspek aksesibilitas, responsivitas, kualitas materi pembelajaran, dan dukungan administratif, dengan hasil yang menunjukkan variasi tingkat kepuasan di berbagai aspek. Berdasarkan hasil survei, mayoritas responden merasa puas dengan layanan yang tersedia, meskipun ada beberapa area yang dapat ditingkatkan. Penelitian ini mengidentifikasi area yang perlu diperbaiki dan memberikan rekomendasi strategis untuk peningkatan layanan, seperti peningkatan aksesibilitas platform pembelajaran, penyediaan dukungan akademik yang andal dan responsif, percepatan layanan administratif, penyediaan panduan yang jelas, serta pengembangan materi pembelajaran yang relevan dan interaktif. Implementasi rekomendasi ini diharapkan dapat meningkatkan kualitas layanan UT bagi mahasiswa luar negeri dan memperkuat kepuasan mereka dalam mengikuti pendidikan jarak jauh. Luaran dari penelitian ini berupa pemetaan tingkat kepuasan mahasiswa serta rekomendasi perbaikan layanan UT, dengan kontribusi penting dalam mengoptimalkan layanan pendidikan jarak jauh bagi mahasiswa di UT layanan luar negeri.
Effect of Stevia and Erythritol on Sensory, Microbiological, and Physicochemical Characteristics of Black Glutinous Rice Cookies Sulistyawati, Eko Yuliastuti Endah; Rismaya, Rina; Fauziyyah, Athiefah; Ulfah, Mutiara
Journal of Applied Agricultural Science and Technology Vol. 8 No. 3 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i3.204

Abstract

Cookie is a popular and well-liked food but is high in calories and low in fiber. Replacing sugar by artificial sweeteners in cookies is expected to reduce the calorific value of cookies. This study aimed to evaluate the effect of adding artificial sweeteners on the physical, sensory, microbiological characteristics, and functional benefits of cookies. A completely randomized design with sweeteners (stevia and erythritol) and concentrations (0.2%, 0.4%, and 0.5%) was used. The results showed that stevia and erythritol had significantly affected all test parameters, except in the mold/yeast parameters of cookies. The adding of stevia and erythritol significantly decreased L*, a*, b*, hedonic scores, caloric values, dietary fiber contents, total microbial values but significantly increased hardness and antioxidant capacities (IC50) of final cookies. All sensory ratings of the sucrose and formulated cookies were >3 points, which demonstrated that stevia and erythritol can be sugar replacers that can reduce calorie cookies. The findings can guide in the reformulation of low-calorie, high-fiber, and non-gluten cookies.
Kesehatan dan Penerimaan Konsumen Terhadap Plant-Based Food Di Indonesia: Studi Literatur Rizkyanto, Ridwan; Ulfah, Mutiara
JUKEJ : Jurnal Kesehatan Jompa Vol 4 No 2 (2025): JUKEJ: Jurnal Kesehatan Jompa
Publisher : Yayasan Jompa Research and Development

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57218/jkj.Vol4.Iss2.1844

Abstract

Konsumsi produk makanan berbasis protein nabati (Plant-based food) menjadi alternatif pilihan konsumen dalam mendukung perubahan pola diet. Studi ini bertujuan untuk mengkaji Pengembangan produk makanan berbasis protein nabati dalam kaitannya dengan penerimaan konsumen serta implikasinya terhadap kesehatan masyarakat di Indonesia. Metode yang dilakukan mencakup telaah literatur dari berbagai sumber ilmiah nasional dan internasional yang dipublikasikan antara tahun 2000–2025, dengan fokus pada aspek teknologi pengolahan, inovasi produk, preferensi konsumen, dan tren pasar. Hasil kajian menunjukkan bahwa meningkatnya kesadaran kesehatan mendorong minat terhadap konsumsi pangan nabati, meskipun faktor cita rasa, tekstur, harga, dan persepsi nilai gizi masih menjadi tantangan utama. Strategi peningkatan daya terima mencakup optimalisasi formulasi, penerapan teknologi pengolahan inovatif, edukasi konsumen, serta adaptasi produk sesuai cita rasa local. Kajian ini menyimpulkan bahwa potensi pasar plant-based food di Indonesia sangat besar, namun keberhasilan pengembangannya membutuhkan sinergi antara inovasi teknologi, penelitian sensori, dan strategi pemasaran yang sesuai dengan karakteristik konsumen. Hasil Studi Literatur ini menjadi peluang bagi Industri ataupun Masyarakat untuk memilih produk makanan yang akan dikonsumsi. Penelitian lanjutan direkomendasikan untuk memperdalam pemahaman mengenai dampak konsumsi produk protein nabati terhadap status gizi dan kesehatan masyarakat sehingga dapat memberikan manfaat yang lebih optimal.
Enhancing Community Skills in Processing Yellow Pumpkin (Cucurbita moschata) as a Food Product for Tourists in the Ciwaluh Ecotourism Village Sulistyawati, Eko Yuliastuti Endah; Ulfah, Mutiara; Susilo, Adhi; Hakiki, Dini Nur; Maulida, Iffana Dani
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 1 No. 2 (2024): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v1i1.9474

Abstract

Bogor Regency has vast and diverse ecotourism potential. One ecotourism in the Bogor Regency area is Ciwaluh Village, Wates Jaya Village, Cigombong District, Bogor Regency. This village produces yellow pumpkins that need to be optimally processed to attract tourists. In improving the skills of ecotourism cadres, training is carried out to enhance skills in processing yellow pumpkins (Cucurbita moschata) into snacks. The methods used in this training were surveys, identification of snack characteristics, demonstrations, and snack processing practices. The training provided is to improve skills in processing yellow pumpkin into various snacks. Based on the results of the pretest and posttest before and after the training for ecotourism cadres in Ciwaluh Village, it was found that skills in processing types of snacks increased by 66.67%. The skill improvement in processing various yellow pumpkin snacks for cadres can still be improved, considering that the variety of yellow pumpkin snacks is still growing in line with the research of yellow pumpkin’s product still being carried out
Mozzarella Cheese Processing Training for Farmers in Tonjong Village, Tajurhalang District, Bogor Regency Rismaya, Rina; Noviyanti, Rinda; Ulfah, Mutiara; Nadia, Lula; Maulida, Iffana Dani; Wicaksana, Bayu Eka; Susilo, Adhi
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 1 No. 2 (2024): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v1i1.9475

Abstract

One of the main problems faced by farmers in Tonjong Village, Tajur Halang Regency, Bogor is that the selling price of pure milk in 1 liter is quite low. Public knowledge regarding processing technology to increase product added value is still low, which is the reason farmers sell pure milk directly. This community service training aims to determine the effect of processing pure milk into mozzarella cheese on increasing community knowledge and skills. This increase in knowledge was measured using a one group pretest posttest design which was carried out in a prametric analysis using a paired sample t-test to see the difference in the mean scores. This training activity was given to 10 people in the community around the cattle farm in Tonjong Village who had an age range of 26-70 years and had the last education from elementary to high school. The results of this training community service indicate that there is a significant effect of giving on increasing community knowledge as evidenced by the significantly different pretest (68%) and posttest (87%) values (p <0.05). The expected results of community service can be implemented independently by breeders to increase the added value of dairy products through the processing of mozzarella cheese.
Co-Authors Adhi Susilo Athiefah Fauziyyah Bayu Eka Wicaksana Eko Yuliastuti E.S Hakiki, Dini Nur Hermawan, Yudi Lula Nadia Maulida, Iffana Dani Mayang Anglingsari Putri, Mayang Anglingsari Pardamean Daulay Rina Rismaya Rinda Noviyanti, Rinda Rizkyanto, Ridwan Rosadi, Raesita Rakhmawati Syaikhu, Ahmad Zikriyani, Hikmah