Article Per Year (5 Year)
p-Index From 2020 - 2025
1.197
P-Index
This Author published in this journals
All Journal Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Kreativitas PKM Food Scientia: Journal of Food Science and Technology Jurnal Pijar MIPA Jurnal Pengabdian Kepada Masyarakat Itekes Bali
Yoga, Wahyu Krisna
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Energy Health Professions Mathematics Medicine & Pharmacology Nursing Physics Public Health

Published : 7 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 7 Documents
Search

 1 
Karakteristik Mutu Produk Susu Kedelai Tanpa Merek yang Beredar di Kota Mataram Komalasari, Husnita; Manurung, Nancy Eka Putri; Yoga, Wahyu Krisna
Food Scientia : Journal of Food Science and Technology Vol 4 No 1 (2024): January - June
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v4i1.6492.2024

Abstract

Soy milk is a food product made from processed soybeans which has a high source of nutrition and as a source of vegetable protein. The aim of this study is to determine the quality characteristics of unbranded soy milk products marketed in Mataram City and the influence of storage methods and time. The method used was a descriptive and experimental method with a completely randomized design (3 treatments and 3 replications). Data were analyzed using ANOVA a=5% with Tukey and Dunnet further tests. The test results showed that the quality characteristics of unbranded soy milk marketed in Mataram city have several parameters that are and are’nt in accordance with SNI. Parameters that comply with SNI are pH (6.9), normal color and aroma. Meanwhile, what does not comply with SNI is the number of microbes. In addition, several parameters do not yet have standards such as viscosity (1.18 cP), color L* (74.45), a* (-6.14), b* (7.46), °hue (-50.56 ), TPT (15.5), appearance (homogeneous) and texture (liquid). Storage time and method have a significant differences on the physicochemical properties of the product except for the color parameter b*. It is known that storage at room temperature for 48 hours (SK2) results in soy milk not comply with SNI standards, and cold storage (SK2D) is able to maintain the quality of soy milk better than at room temperature. The best quality and treatment characteristics are SK0, but microbial contamination still exceeds the SNI threshold.
Analisis Kapasitas Antioksidan dan IC 50 pada Produk Minuman Fermentasi Sari Buah Salak Bali (Salacca zalacca var. Amboinensis) Asal Desa Rendang Widnyani, Ida Ayu Putu Ary; Yoga, Wahyu Krisna; Fitriani, Pande P Elza; Sintyadewi, Putu Rima
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 11 No 1 (2024): Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2024.v10.i01.p41-47

Abstract

Bali snake fruit (Salacca zalaca Var. Amboinensis) is an Indonesian agricultural product that can be found scattered throughout the archipelago. Utilization of snake fruit by applying process engineering with the fermentation method can provide added value and provide health benefits for the community. This study aims to determine the antioxidant capacity and free radical inhibitory activity (IC50) of the product. The samples were tested for their antioxidant capacity and antioxidant activity. The data obtained were statistically analyzed using a non-factorial completely randomized design. The study used 7 treatments and 3 replications to obtain 21 experimental units. The results showed that the treatment of differences in fermentation time on probiotic drink products of salak fruit juice had antioxidant capacity ranging from 376.552 to 761.693 mg GAE/100g. The antioxidant activity (IC 50) produced was 182.294-130.965 ppm.
Penyuluhan Pembuatan Sirup Berbahan Dasar Cascara “Limbah Kopi” widnyani, Ida Ayu Putu Ary; Yoga, Wahyu Krisna; Sintyadewi, Putu Rima; Bestari, Ida Ayu Purnama; Padmiswari, A.A Istri Mas; Ananta, I Gusti Bagus Teguh
Jurnal Abdimas ITEKES Vol 4 No 1 (2024)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Institute Teknologi dan Kesehatan (ITEKES) Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37294/jai.v4i1.634

Abstract

Meningkatnya tingkat konsumsi kopi mempengaruhi produktivitas industri pengolahan kopi. Cascara merupkan limbah pada proses pengolahan kopi, yaitu bagian kulit kopi yang sudah mengalami proses pengeringan. Tujuan dari kegiatan ini adalah memberikan penyuluhan mengenai pengolahan limbah kopi (Cascara) menjadi produk sirup yang memiliki nilai ekonomi lebih tinggi kepada siswa siswi di SMK Negeri 1 Kintamani. Kegiatan diawali dengan pengukuran tingkat pengetahuan dengan pemberian pretest, selanjutnya diberikan materi berupa penyuluhan pemanfaatan, senyawa bioaktif, dan pengolahan Cascara. Proses evaluasi keberhasilan kegiatan dilakukan dengan pemberian post test dan kuesioner kepuasan peserta kegiatan. Data yang didapatkan kemudian diolah dan disajikan dalam bentuk tabel presentase. Hasil pretest yang didapatkan sebanyak 20,59% memiliki tingkat pengetahuan baik, 29,41% memiliki tingkat pengetahuan cukup, dan 50% masaih dalam kategori kurang. Setelah diberi penyuluhan hasil dari post test peserta menjadi 79,41% dalam kategori baik dan 20,59% cukup. Hasil kuesioner kepuasan peserta menunjukkan 38,23% peserta menjawab setuju dan 61,77% menjawab sangat setuju bahwa kegiatan penyuluhan berjalan dengan lancar, menarik, dan bermanfaat Kata kunci : Cascara, limbah kopi, pengolahan, sirup
Physical and Sensory Characteristics of Guava Fruit Juice with the Addition of Cinnamon and Brown Sugar Putra, Anak Agung Ngurah Dwi Ariesta Wijaya; Sintyadewi, Putu Rima; Yoga, Wahyu Krisna; Anggaraeni, Komang Rosa Tri
Jurnal Pijar Mipa Vol. 20 No. 2 (2025)
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v20i2.8589

Abstract

The development of healthy food has grown very rapidly. Healthy food is not expensive but food that can provide good health benefits. Making fruit juice drinks from red guava can increase public interest in consuming fruit to maintain health and food security. This study aims to test the physical and sensory properties of red guava juice with the addition of cinnamon and brown sugar. This study used a Completely Randomized Design (CRD) with six treatment combinations and one control. Red guava juice, adding cinnamon and brown sugar, has a pH value ranging from 4.73-5.82 and a viscosity value ranging from 255.4 - 365.8 cps. Adding cinnamon and brown sugar affects red guava juice's pH value and viscosity. The higher the addition of cinnamon and brown sugar, the higher the pH value and viscosity. Panellists liked sample P2 with 2% cinnamon and 6% brown sugar for sensory tests.
Pelatihan Pembuatan Minuman Fungsional Jambu Biji Merah Di SMK Sanjiwani Kabupaten Gianyar Putra, Anak Agung Ngurah Dwi Ariesta Wijaya; Sintyadewi, Putu Rima; Yoga, Wahyu Krisna; Ginitri, A.A. Bulan
Jurnal Abdimas ITEKES Vol 4 No 2 (2025)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Institute Teknologi dan Kesehatan (ITEKES) Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37294/jai.v4i2.684

Abstract

Pelatihan pengolahan pangan fungsional berupa sari jambu biji merah dengan penambahan kayu manis dan gula merah telah dilaksanakan di SMK Sanjiwani, Kecamatan Gianyar, Kabupaten Gianyar, Bali, dengan tujuan meningkatkan wawasan siswa mengenai pangan fungsional serta memberikan keterampilan praktis dalam mengolah bahan lokal menjadi produk bernilai jual. Pemanfaatan buah lokal seperti jambu biji merah masih tergolong rendah, sementara kesadaran masyarakat tentang pangan fungsional belum optimal, sehingga edukasi dan pelatihan menjadi langkah strategis dalam meningkatkan pemahaman siswa. Implementasi kegiatan meliputi edukasi konsep pangan fungsional, demonstrasi teknik pengolahan, serta praktik langsung, dengan tahapan produksi seperti sortasi buah, pencucian, pengupasan, penghancuran, hingga pasteurisasi, serta penambahan bahan alami untuk meningkatkan cita rasa dan manfaat produk. Hasil post-test menunjukkan peningkatan pemahaman siswa secara signifikan, di mana 67% siswa mulai memahami konsep pangan fungsional dan teknik pengolahan, serta menilai bahwa proses produksi cukup mudah dan berpotensi dikembangkan sebagai peluang usaha berbasis bahan lokal. Keberhasilan program ini tidak terlepas dari peran pihak sekolah sebagai fasilitator serta dukungan pemangku kepentingan dalam memastikan keber-lanjutan program, baik melalui integrasi konsep pangan fungsional ke dalam kurikulum maupun kolaborasi dengan pemerintah daerah dan pelaku industri. Sebagai rekomendasi, sekolah diharapkan dapat mengembangkan pelatihan serupa secara berkala, sementara pemerintah dan industri dapat memperluas akses pasar bagi produk berbasis bahan lokal serta mendukung program edukasi bagi masyarakat, sehingga pemanfaatan buah lokal dapat semakin ditingkat-kan, mendukung inovasi di sektor pangan, serta memperkuat daya saing produk lokal di tingkat yang lebih luas.   Kata kunci: Gula merah, kayu manis, jambu biji, sari buah. pangan fungsional
Taman Asuh Sayang Anak (TAMASYA) Bersama Si Kembang Di Desa Marga Dalam Pencegahan Stunting Rahyanti, Ni Made Sri; Yoga, Wahyu Krisna; Prayoga, I Made Ade
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 8, No 11 (2025): Volume 8 No 11 (2025)
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v8i11.22477

Abstract

ABSTRAK Masih tingginya angka kejadian stunting, dimana salah satunya disebabkan masih kurangnya kemampuan kader untuk melakukan pemeriksaan tumbuh kembang serta asupan sumber nutrisi bagi anak yang kurang seimbang. Solusi yang ditawarkan adalah melalui program TAMASYA bersama SI KEMBANG. Kegiatan ini mampu meningkatkan pengetahuan dan keterampilan kader dalam melakukan pemeriksaan tumbuh kembang yang tepat, akurat, dan berkala, serta meningkatkan pengetahuan dan keterampilan kader tentang pengolahan bahan pangan tinggi zat gizi. Terjadi peningkatan pengetahuan dan ketrampilan kader dalam melakukan pemeriksaan pertumbuhan dan perkembangan, meningkatnya kemampuan kader untuk menggunakan aplikasi SI KEMBANG yang membantu proses dokumentasi secara berkala, serta meningkatnya pengetahuan kader terkait cara pengolahan bahan pangan tinggi zat gizi. Kegiatan ini mampu meningkatkan pengetahuan, keterampilan dan kemandirian kader sebagai bagian dari upaya pencegahan stunting. Kata Kunci: Tamasya, Si Kembang, Cegah Stunting ABSTRACT The high incidence of stunting is partly due to the lack of cadres' ability to conduct growth and development checks and the unbalanced nutritional intake of children. The solution offered is the program named “TAMASYA with SI KEMBANG”. This activity is able to improve the knowledge and skills of cadres in conducting appropriate, accurate and regular growth and development checks, as well as improving the knowledge and skills of cadres regarding the processing of high-nutrient food ingredients. There was an increase in the knowledge and skills of cadres in conducting growth and development checks, an increase in the ability of cadres to use the SI KEMBANG application which helps with the periodic documentation process, and an increase in the knowledge of cadres regarding how to process high-nutrient food ingredients. This activity is able to increase the knowledge, skills and independence of cadres as part of stunting prevention efforts. Keywords: Adolescent Health, Anemia, Sekolah Canti Remaja Putri Program
Inisiasi Program Asbak (Aksi Sekolah Berantas Anemia Komprehensif) untuk Model Percontohan Health Promoting School di Denpasar Agustini, Ni Komang Tri; Yoga, Wahyu Krisna; Permana, Pande Putu Gede Putra
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 7, No 11 (2024): Volume 7 No 11 (2024)
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v7i11.17353

Abstract

ABSTRAK Pendahuluan: Perilaku konsumsi makanan tidak bergizi dan kepatuhan remaja dalam mengkonsumsi tablet tambah darah bagi remaja putri masih rendah. Solusi yang ditawarkan adalah inisiasi program ASBAK (Aksi Sekolah Berantas Anemia Komprehensif). Tujuan: Kegiatan ini mampu meningkatkan pengetahuan dan keterampilan kader sebaya di sekolah dalam memberikan pelayanan kesehatan pada sesama teman dan remaja di sekolah, mengaplikasikan UKS berbasis digital web dan meningkatkan keterampilan siswa dalam mengolah jajanan sehat dan diharapkan kegiatan ini dapat dilaksanakan secara rutin dan berkelanjutan. Monitoring dan evaluasi dilaksanakan secara berkelanjutan. Hasil: Kegiatan yang tercapai adalah peningkatan pengetahuan kader tentang pencegahan anemia remaja, peningkatan keterampilan melakukan skrining kesehatan secara mandiri, pemanfaatan kebun gizi untuk pengolahan jajanan sehat. Kesimpulan: Kegiatan ini mampu meningkatkan pengetahuan, keterampilan dan kemandirian khususnya kesehatan remaja. Kata Kunci: Anemia, Program ASBAK, Kemandirian, Kader Kesehatan Remaja  ABSTRACT The behavior of consuming unhealthy food and adolescent compliance in consuming iron tablets for adolescent girls is still low. The solution offered is the initiation of the ASBAK (Comprehensive School Action to Eradicate Anemia) program. This activity is able to improve the knowledge and skills of peer cadres in schools in providing health services to fellow friends and adolescents in schools, applying digital web-based UKS and improving students' skills in processing healthy snacks and it is hoped that this activity can be carried out routinely and sustainably. Monitoring and evaluation are carried out continuously. The activities achieved are increasing cadre knowledge about preventing adolescent anemia, increasing skills in conducting independent health screening, utilizing nutritional gardens for processing healthy snacks. Conclusion: This activity is able to improve knowledge, skills and independence, especially adolescent health.  Keywords: Anemia, ASBAK Program, Independence, Adolescent Health Cadres
Co-Authors A.A. Bulan Ginitri Agustini, Ni Komang Tri Anggaraeni, Komang Rosa Tri Fitriani, Pande P Elza Husnita Komalasari I Gusti Bagus Teguh Ananta Ida Ayu Purnama Bestari Manurung, Nancy Eka Putri Ni Made Sri Rahyanti Padmiswari, A.A Istri Mas Permana, Pande Putu Gede Putra Prayoga, I Made Ade Putra, Anak Agung Ngurah Dwi Ariesta Wijaya Putu Rima Sintyadewi Widnyani, Ida Ayu Putu Ary