Article Per Year (5 Year)
p-Index From 2020 - 2025
1.116
P-Index
This Author published in this journals
All Journal Jurnal Dimensi Pendidikan dan Pembelajaran Journal of Food Technology and Agroindustry Jurnal Graha Pengabdian Jurnal Pengabdian West Science Jurnal Kajian Pariwisata dan Perhotelan Meraki: Journal of Creative Industries
Saputri, Anggi Martiningtyas Januwati
Fakultas Teknik, Universitas Negeri Malang
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Public Health Social Sciences Other

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

Found 6 Documents
Search

 1 
Edukasi Keamanan Pangan Bagi Para Pengelola Kantin di Lingkungan Universitas Negeri Malang dalam Upaya Mendukung Kampus Sehat Rina Rifqie Mariana; Titi Mutiara Kiranawati; Anggi Martiningtyas
Jurnal Pengabdian West Science Vol 2 No 11 (2023): Jurnal Pengabdian West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jpws.v2i11.733

Abstract

Terdapat delapan (8) area kantin yang berada di dalam kampus UM, (beberapa area yang memiliki lebih dari satu pengelola kantin) yaitu: ( Kantin FIP, FIK,FIS, FE, FMIPA, F.sastra, F.Pasca Sarjana dan Fpsi). Semua kantin di setiap fakultas tidak pernah sepi dari pengunjung, terutama mahasiswa. Berdasarkan wawancara dengan salah satu pengelola kantin, makanannya selalu habis terjual. Namun berdasarkan pengamatan, ada beberapa kelemahan yang sering dilakukan oleh para pengelola kantin, yaitu: Kurang menjaga kebersihan lingkungan dan makanan ,dan kurang menjaga kebersihan dan Kesehatan personal (pelayan maupun juru masaknya). Kegiatan pengabdian kepada masyarakat ini bertujuan untuk mengatasi permasalahan dia atas. Kegiatan ini mulai dilakukan pada bulan September 2023 oleh 3 dosen dan 4 mahasiswa dengan tahapan kegiatan sebagai berikut, pertama melakukan observasi ke semua lokasi (8 area) kantin yang terdiri dari 48 outlate untuk mengambil dokumentasi kondisi kantin dan lingkungannya sebagai bahan materi sosialisasi cara pengolahan makanan yang sehat dan aman, Langkah kedua : Adalah melakukan edukasi dan sosialisasi tentang penyelenggaraan kantin sehat sekaligus menggali permasalahan kantin sebagai penyewa untuk diteruskan kepada pimpinan UM dan dibentuk kepengurusan paguyuban kantin. Kegiatan terahir, membagikan apron untuk 48 pengelola (penyewa) kantin UM dan penempelan poster diberbagai sudut kantin. Pasca kegiatan dilakukan pendampingan dengan berkunjung dan memberikan arahan di lokasi kantin masing-masing.
PELATIHAN PEMBUATAN SERBUK JAHE BERSAMA IBU-IBU PKK DESA BELUNG Saputri, Anggi Martiningtyas Januwati; Angelicha, Windy; Irkham, Muhammad; Firdaus, Royyan
Jurnal Graha Pengabdian Vol 5, No 1 (2023)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um078v5i12023p1-8

Abstract

Abstrak: Desa Belung terletak di Kecamatan Poncokusumo, Kabupaten Malang, yang memiliki hasil bumi melimpah berupa jahe. Pada musim panen raya, jahe dijual dengan harga murah. Oleh karena itu perlu adanya suatu tindakan untuk mendongkrak nilai ekonomis sehingga masyarakat Desa Belung, khususnya petani jahe tidak mengalami kerugian. Kegiatan pelatihan dalam rangka KKN UM di Desa Belung dilakukan dengan cara memanfaatkan hasil jahe dan mengenalkan olahan jahe sebagai olahan yang menarik dan memiliki nilai jual yang tinggi. Metode yang digunakan pada kegiatan ini adalah Pemberian materi tentang pembuatan serbuk jahe dan Pelatihan pembuatan serbuk jahe. Tujuan dari kegiatan ini adalah untuk mengedukasi dan melatih warga desa Belung tentang pengolahan jahe. Hasil dari pelatihan ini adalah masyarakat Desa Belung terampil membuat serbuk jahe, dimana nantinya ketrampilan tersebut dapat digunakan sebagai modal atau bekal membuka usaha di Desa Belung. Dengan adanya kegiatan ini, diharapkan dapat menambah ilmu pengetahuan dan kemampuan masyarakat tentang pengolahan jahe sebagai produk olahan memiliki nilai jual menjadi lebih tinggi. Sehingga masyarakat dapat mendapatkan keuntungan tambahan sehingga meningkatkan kondisi ekonomi masyarakat setempat. Abstract: Belung Village is located in Poncokusumo District, Malang Regency, which has abundant crops in the form of ginger. During the main harvest season, ginger is sold at a low price. Therefore it is necessary to have an action to boost the economic value so that the people of Belung Village, especially ginger farmers do not experience losses. Training activities within the framework of KKN UM in Belung Village are carried out by utilizing ginger products and introducing processed ginger as an attractive product and has a high selling value. The method used in this activity is the provision of material on the manufacture of ginger powder and training on the manufacture of ginger powder. The purpose of this activity is to educate and train Belung villagers about ginger processing. The result of this training is that the people of Belung Village are skilled at making ginger powder, where later these skills can be used as capital or provisions to open a business in Belung Village. With this activity, it is hoped that it can increase the knowledge and ability of the community about processing ginger as a processed product that has a higher selling value. So that the community can get additional benefits thereby improving the economic conditions of the local community.
PENGARUH ILMU GASTRONOMI SEBAGAI DAYA TARIK MINAT MAHASISWA PADA BIDANG STUDI PENDIDIKAN TATA BOGA Hikmawati, Elma Nur; Martiningtyas, Anggi
Journal of Food Technology and Agroindustry Vol 6 No 2 (2024): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v6i2.4013

Abstract

The purpose of this study was to determine the influence of gastronomy as the attractiveness ofrespondents before entering the food and beverage industry with their sustainability as studentsafter taking the field of culinary education. This study uses descriptive and quantitativeresearch methods with primary data collection techniques using a questionnaire withinformants of 50 undergraduate Education and D3 Catering students from the 2020 and 2021classes. The results are (1) 54% of students are interested in exploring culinary science basedon gastronomy obtained through taste, decoration of food (platting), processing, andpreparation of food & beverage. (2) 98% of students want to continue the culinary knowledgethat has been obtained by (3) applying the amount of 40% as entrepreneurs, (4) 36% workingin restaurants, hotels or other tourism sectors, (5) 12% becoming educators, and (6) The same6% open courses and work in food & beverage companies. The conclusion is that gastronomyas a good study in enjoying food & drinks is a factor that supports the interest of respondentsbefore and after becoming a student in the culinary education department. This research is alsosupported based on research journals by; Jefriyanti, Ranti (2017) and Rosyadi, Yusril Fahmi(2020).
Development Of Explosion Box Media Recognizing Culinary Heritage Nurjanah, Nunung; Firyal, Fadila Fikri; Saputri, Anggi Martiningtyas Januwati; Effendi, Muhammad Idris
JURNAL DIMENSI PENDIDIKAN DAN PEMBELAJARAN Vol 13, No 1 (2025): January
Publisher : Universitas Muhammadiyah Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24269/dpp.v13i1.10306

Abstract

The objectives of this research: 1) produce a product in the form of explosion box media; 2) analyze the suitability of the explosion box media; 3) analyze the effectiveness of the explosion box media. This Development Research or RD uses Sugiyono's development model, the stages it goes through include: 1. potential and problems; 2. data collection; 3. product design; 4.design validation; 5. design revision; 6. product testing, and 7. product revision. The research subjects were media experts and material experts who acted as validators, as well as language experts, with one expert each and 30 respondents aged between 7 and 13 years who lived in Kampoeng Heritage Kajoetangan Malang. Data collection uses questionnaires and assessment sheets from material experts, language experts and media experts to evaluate how effective the explosion box media is. Produce: 1) explosion box media getting to know the Kampoeng Heritage Culinary of Kajoetangan Malang; 2) the explosion box media recognizes that the Kampoeng Heritage Kajoetangan Malang Culinary is suitable for use, this is in accordance with the results of validation by material experts who gave a score of 87.5%, media experts 88.6%, and language experts 84.3%; 3.) shows the effectiveness of the explosion box media to get to know the culinary delights of Kampoeng Heritage Kajoetangan Malang which was tested using a validity test and a reliability test which showed a result of 0.755 which means reliable.
The Effect of Roasting and Baking Cowpeas on the Moisture Content, Physical Properties, and Organoleptic Properties of Nut Cakes: Pengaruh Sangrai dan Pemanggangan Kacang Tunggak terhadap Kadar Air, Sifat Fisik, dan Organoleptik Kue Kacang nur, Chofifah; Hidayati, Laili; Kiranawati, Titi Mutiara; Saputri, Anggi Martiningtyas Januwati
Meraki: Journal of Creative Industries Vol. 2 No. 02 (2025): Contextualizing Design: Bridging Tradition and Technology, Translating Trends
Publisher : Fakultas Industri Kreatif Universitas Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24123/meraki.v2i02.7037

Abstract

Many local nuts are found in Indonesia. One type of nut that can be used as an innovation in making cookies is cowpea. This research aims to observe the differences in the process of making cowpea flour using roasting and oven methods in terms of moisture content, physical characteristics (color and texture), and organoleptic assessment. This experimental research used a 100% percentage and was repeated twice for making cowpea cookies. Data were analyzed using a t-test. The results showed that the roasting and oven methods in the process of grinding cowpea flour significantly affected the physical characteristics of color but did not affect moisture content and texture. In terms of organoleptic properties, including color, aroma, taste, and texture, panelists tended to prefer cookies made with roasted cowpea flour. Overall, cookies made with roasted cowpea flour were rated to have better organoleptic results compared to those made with oven-dried cowpea flour.
Gastronomi Jajanan Legendaris Sebagai Penguat Citra Destinasi Wisata Kuliner di Kota Malang Sabrina, Arzendy Berlian; Krisnanda, Rulli; Saputri, Anggi Martiningtyas Januwati
Jurnal Kajian Pariwisata Dan Perhotelan Vol. 3 No. 1 (2025): Mei-Agustus 2025
Publisher : CV. ITTC INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62379/jkph.v3i1.3174

Abstract

This research explores the role of legendary street food in strengthening the culinary destination image of Malang City. As both an educational and tourism city, Malang has a rich culinary culture shaped by students and visitors. Using a qualitative descriptive approach, data were collected through in-depth interviews, direct observation, and documentation with the owners of legendary food establishments. The findings reveal that traditional culinary businesses such as Toko Oen, Putu Lanang, Ronde Titoni, and others not only offer authentic flavors but also carry strong cultural and historical values. These culinary icons contribute to building the gastronomic identity and emotional attachment of visitors, shaping a memorable experience that enhances destination loyalty. The study concludes that mapping and promoting legendary culinary heritage is essential in supporting sustainable gastronomic tourism and effective city branding in Malang.
Co-Authors Angelicha, Windy Effendi, Muhammad Idris Firyal, Fadila Fikri Hikmawati, Elma Nur Krisnanda, Rulli Laili Hidayati Muhammad Irkham Firdaus Nunung Nurjanah nur, Chofifah Rina Rifqie Mariana Royyan Firdaus Sabrina, Arzendy Berlian Titi Mutiara Kiranawati