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All Journal agriTECH AGRITEKNO, Jurnal Teknologi Pertanian Ensiklopedia of Journal Jurnal Bio-Geo Material Dan Energi Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Jurnal Diskursus Ilmiah Kesehatan Prosiding Seminar Hasil Penelitian dan Pengabdian Kepada Masyarakat Jurnal Abdimas Kesehatan Jurnal Akademika Baiturrahim Jambi Prosiding Seminar Kesehatan Nasional Sriwijaya Foodtech Journal Miracle Get Journal
Satiti Kawuri Putri
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Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Hubungan Status Gizi dan Siklus Menstruasi dengan Kejadian Anemia pada Remaja Putri Fita, Ayu; Fatmawati, Tina Yuli; Putri, Satiti Kawuri
Jurnal Akademika Baiturrahim Jambi Vol. 14 No. 1 (2025): Maret
Publisher : Universitas Baiturrahim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/jab.v14i1.920

Abstract

Anaemia is a condition in which the body does not have enough iron reserves to distribute to the body's tissues. Adolescent girls suffer from anaemia when the haemoglobin (Hb) level in the blood is less than 12 g/dl. The purpose of this study was to determine the relationship between nutritional status and menstrual cycle with the incidence of anaemia in adolescent girls of Aliyah PKP Al-Hidayah Jambi Province. This type of research is quantitative research with cross-sectional design. The  sample of 77 adolescent Aliyah   girls. The sampling technique used was proportional random sampling technique. The data collection techniques were by filling out questionnaires, measuring body weight, height and Hb. Data analysis in the study used univariate and bivariate analysis using Spearman correlation test. The results of this study showed that the percentage of abnormal nutritional status was 40 people (51.9%), abnormal menstrual cycle was 47 people (61%) and the incidence of anaemia was 38 people (49.4%). There is a significant relationship between nutritional status and incidence of anaemia (p=0.000) and there is a significant relationship between menstrual cycle and incidence of anaemia (p=0.000). It is recommended for adolescent girls to maintain their nutritional status by implementing a healthy diet and a good lifestyle so as to reduce the incidence of anemia in adolescent girls
Sosialisasi Penerapan Keselamatan dan Kesehatan Kerja di Laboratorium Jurusan Teknologi Pertanian Universitas Jambi Raisa Sevina; Anggraini, Anna; Pasca, Bella Dwi; Rizki, Tri; Anggraini, Rani; Maharani, Putri; Kawuri Putri, Satiti
JDISTIRA - Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Vol. 4 No. 2 (2024)
Publisher : Yayasan Rahmatan Fidunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/jdt.v4i2.1146

Abstract

Kegiatan sosialisasi Keselamatan dan Kesehatan Kerja (K3) di Laboratorium Jurusan Teknologi Pertanian (JTP), Universitas Jambi, bertujuan untuk meningkatkan pemahaman mahasiswa terkait standar keselamatan di lingkungan laboratorium. Pelaksanaan kegiatan meliputi penyampaian materi, pre-test, post-test, dan evaluasi. Hasil menunjukkan adanya peningkatan signifikan pada pemahaman peserta, dengan nilai rata-rata pre-test 63,33 meningkat menjadi 97,71 pada post-test (N-gain 0,94). Respon positif mahasiswa ditunjukkan melalui partisipasi aktif dan rekomendasi untuk pelatihan lanjutan, seperti simulasi penanganan kecelakaan kerja dan pengelolaan limbah. Berdasarkan temuan ini, panduan K3 yang telah disusun diusulkan sebagai pedoman resmi, disertai pelatihan berkala dan kolaborasi dengan pihak eksternal. Implementasi ini diharapkan dapat menciptakan budaya kerja yang aman dan produktif di laboratorium, menjadikannya model unggulan di tingkat universitas
Peningkatan Pemahaman Mahasiswa melalui Sosialisasi Panduan Penelitian di Laboratorium Jurusan Teknologi Pertanian Universitas Jambi Satiti Kawuri Putri; Anggraini, Anna; Maharani, Putri; Anggraini, Rani; Rizki, Tri; Dwi Pasca, Bella; Sevina, Raisa; Zulni Pratama, Yogie
JDISTIRA - Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Vol. 5 No. 2 (2025)
Publisher : Yayasan Rahmatan Fidunya Wal Akhirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58794/jdt.v5i2.1395

Abstract

Kegiatan sosialisasi panduan penelitian di Laboratorium Jurusan Teknologi Pertanian Universitas Jambi, bertujuan untuk meningkatkan pemahaman mahasiswa terkait pelaksanaan penelitian di laboratorium. Kegiatan ini meliputi penyampaian materi, pre-test, post-test, dan evaluasi. Peserta mengikuti kegiatan dengan lancar dan hasil menunjukkan adanya peningkatan signifikan pada pemahaman peserta, dengan nilai rata-rata pre- test 54% meningkat menjadi 96% pada post-test.
Karakteristik Warna dan Viskositas Minyak Goreng Bekas dari Pedagang Gorengan di Kota Jambi Putri, Satiti Kawuri; Wulansari, Arnanti; Kurnia, Fitriyan; Nanda, Ririn Fatma; Defira, Citra; Khairunnisa, Anis; Putri, Satiti
Sriwijaya FoodTech Journal Vol 2 No 01 (2025): Sriwijaya Foodtech Journal
Publisher : Prodi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64723/sftj.v2i01.9

Abstract

Minyak goreng sangat penting dalam pengolahan makanan sehari- hari terutama dalam teknik deep frying. Minyak goreng yang digunakan berulang oleh pedagang gorengan berisiko menurunkan kualitas fisik minyak. Studi ini mengkaji sifat fisik minyak goreng bekas yang digunakan sepuluh pedagang gorengan di Kota Jambi berdasarkan analisis warna dengan metode kolorimetri dan viskositas menggunakan metode viskometer rotasi (Brookfield). Survei deskriptif dilakukan pada sepuluh sampel minyak bekas pedagang gorengan di Kota Jambi. Hasil menunjukkan viskositas minyak bekas antara 48,0-106,8 cP dan warna dari kuning kecoklatan menjadi oranye gelap. Hal ini menandakan telah terjadi kerusakan minyak yang berpotensi menurunkan kualitas dan keamanan pangan.
Edukasi Upaya Pencegahan Hipertensi melalui Pola Makan Seimbang Aisah, Aisah; Putri, Satiti Kawuri
Jurnal Abdimas Kesehatan (JAK) Vol. 7 No. 2 (2025): Juni
Publisher : Universitas Baiturrahim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36565/jak.v7i2.760

Abstract

Hypertension is one of the non-communicable diseases (NCDs) which is a very serious health problem both in the world and in Indonesia. Hypertension is called a silent killer, because people with hypertension often do not show symptoms. Wrong diet is one of the risk factors that increase hypertension. Modern food factors are the main contributors to hypertension. Several factors that can cause someone to suffer from blood pressure, namely factors that cannot be changed are age, heredity, gender and factors that can be changed are exercise, diet, obesity, drinking alcohol, stress. Based on research data that has been conducted by the author at the Rawasari Health Center, there is a relationship between diet and hypertension. The implementation of Community Service activities was carried out from March to August 2023, with the aim of Community Service Activities being to provide and increase education to participants in efforts to prevent hypertension through a balanced diet. The implementation of this education was carried out in a way using leaflet and power point media and measuring participant knowledge by conducting pre and post tests. In addition to behavioral changes, another expected outcome is the publication of activity results in accredited public health journals. It is knownThe pre-test results obtained an average of 34% correct answers and 66% wrong answers, there was an increase in participant knowledge seen from the post-test results where the average correct answer was 75% and 25% incorrect answers. The provision of counseling is expected to increase understanding of balanced nutrition and eating patterns related to hypertension so that it is expected to be practiced in everyday life.
Edukasi Tentang Pemilihan Jajanan Sehat Pada Remaja MTS di Pondok Pesantren As’ad Kota Jambi Kawuri Putri, Satiti; Kurnia, Fitriyan
Sehati Abdimas Vol 7 No 1 (2024): Prosiding Sehati Abdimas 2024
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/sehati_abdimas.v7i1.897

Abstract

Makanan jajanan sudah menjadi bagian tidak terpisahkan dari kehidupan masyarakat dan budaya jajan menjadi bagian dari keseharian hampir semua kelompok usia, termasuk anak usia sekolah dan remaja. Memilih makanan jajanan yang tidak sehat serta kurang memenuhi syarat kesehatan dan gizi dapat berbahaya bagi kesehatan. Maka dari itu, Tim pengabdian kepada masyarakat melakukan kegiatan edukasi terkait pemilihan jajanan sehat pada remaja putra MTs di Pondok Pesantren As’ad Kota Jambi. Tujuan kegiatan pengabdian kepada masyarakat ini adalah meningkatkan pengetahuan para remaja MTs di Pondok Pesantren As’ad Kota Jambi mengenai pemilihan jajanan sehat. Metode pelaksanaan kegiatan dilakukan dengan ceramah dan tanya jawab. Jumlah responden sebanyak 34 remaja putra kelas VII MTs di Pondok Pesantren As’ad Kota Jambi diberikan soal pre test dan post test sebelum dan sesudah kegiatan dilakukan. Hasil yang didapatkan adalah terjadinya peningkatan rerata pengetahuan sebanyak 34 remaja putra MTs dari 50,29% menjadi 73,53%.
Plastic Waste Management Strategies to Reduce Negative Impacts on the Environment and Human Health in Padang City Lieza Corsita; Mila Sari; Satiti Kawuri Putri
Miracle Journal Get Press Vol 1 No 4 (2024): November, 2024
Publisher : CV. Get Press Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69855/mgj.v1i4.86

Abstract

Plastic waste has become one of the major problems threatening the environment and human healthIn Indonesia, the use of plastics in daily life, such as shopping bags, water bottles, and food packaging, contributes greatly to the increasing amount of plastic waste (Ditjen PPKL, 2018). This research aims to analyse effective plastic waste management strategies to reduce negative impacts on the environment. The research uses a mixed-method approach, a combination of quantitative and qualitative methods, to gain a comprehensive understanding of the condition of plastic waste and identify the factors that influence the effectiveness of such management. This method is relevant for evaluating waste management policies, the role of the community, and the application of environmentally friendly technologies. This study will be conducted in several areas that have high plastic waste production rates, such as urban, coastal, and areas with community-based waste management initiatives. The results show that community awareness level participation in recycling high 60% p = 0.001 This shows that environmental education is very important to increase community participation. Community-based education is needed to raise this awareness. A massive education campaign is needed, involving community leaders to strengthen positive social norms.
Valorization of Okara (Soybean Pulp) as a Raw Material for Non-Flaky Crackers: Food Technology and Nutritional Evaluation Anggraini, Anna; Pratama, Yogie; Putri, Satiti Kawuri
Jurnal Bio-Geo Material Dan Energi Vol. 6 No. 2 (2026): Journal of Bio-Geo Material and Energy (BiGME), April 2026
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/j-bigme.v6i2.54780

Abstract

Okara, a by-product of soybean milk production, remains underutilized despite its high protein and fiber content and potential contribution to sustainable food development. This study evaluated the use of okara as a raw material in  non-flaky  crackers by examining sensory acceptance and nutritional characteristics across five wheat flour–okara ratios: 50:50, 40:60, 30:70, 20:80, and 10:90. Organoleptic assessment included color, aroma, taste, and texture, while chemical analysis measured moisture, ash, protein, fat, crude fiber, carbohydrate content, and caloric value. The formulation containing 30:70 wheat flour to okara ratio showed the most acceptable sensory quality, particularly in taste and texture. Nutritional analysis of the selected product indicated 18.23% protein, 2.40% crude fiber, 33.54% fat, 40.86% carbohydrate, 4.95% ash, 2.41% moisture, and 551.18 cal/100 g. These results demonstrate that okara can be valorized as a functional ingredient in  non-flaky crackers, improving nutritional value while supporting food waste reduction and sustainable product development for small- and medium-scale enterprises. 
Modulation of the Sensory Profile of Canned Sardinella lemuru in Balado Sauce by Pre-Cooking Techniques Anis Khairunnisa; Ni Gusti Ayu Putu Intan Sri Wahyuni; Mahaldika Cesrany; Satiti Kawuri Putri; Nugraha, I Made Aditya
Jurnal Bio-Geo Material Dan Energi Vol. 6 No. 3 (2026): Journal of Bio-Geo Material and Energy (BiGME), June 2026
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/j-bigme.v6i3.56168

Abstract

Pre-cooking is an initial cooking stage in the processing of canned Sardinella lemuru (CSL) before the addition of sauce and sterilization, playing an essential role in determining product quality and sensory profile. This technique can influence attributes such as color, aroma, taste, and texture, making it a strategic effort for companies to maintain consistent quality, enhance consumer acceptance, and strengthen product competitiveness. This study aimed to evaluate consumer preference and the sensory profile of CSL in balado sauce using steaming (CSLS) and frying (CSLF) pre-cooking techniques at PT ICR. The samples used were meat from two types of canned Sardinella lemuru in balado sauce produced by PT ICR. The methods applied included a hedonic test to assess consumer preference and the Check-All-That-Apply (CATA) method to identify sensory attributes. Seven Quality Control staff participated in a Focus Group Discussion (FGD), while 30 production staff served as panelists for the hedonic and CATA tests. Hedonic data were analyzed using the Independent Sample T-Test with SPSS version 26, and CATA data were processed with XLSTAT 2021. Results showed that differences in pre-cooking techniques significantly affected taste and aroma (p<0.05) but had no significant effect on appearance and texture (p>0.05). The FGD identified 19 sensory attributes, including dark grey, cream, brownish yellow, light orange, dark brown, oily, garlic-like, fishy, metallic, salty, sweet, bitter, sour, umami, soft, dense, coarse, watery, and crumble. The ideal sensory profile was described as having umami and salty taste, fishy and oily aroma, dense yet tender texture, and brownish yellow color. Attributes influencing preference included cream color, watery, and crumble texture, while dark grey color was identified as a “Must Not Have” attribute that requires careful attention.
Karakteristik Fisik dan Organoleptik Crackers dengan Substitusi Tepung Pepaya Bangkok Satiti Kawuri Putri; Ulyarti -; Mursyid -; Oktaviani Peranginangin
AGRITEKNO: Jurnal Teknologi Pertanian Vol 15 No 1 (2026): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2026.15.1.29-38

Abstract

Bangkok papaya flour (Carica papaya L.) has potential value in the food industry, particularly bakery products, as a substitute for wheat flour in cracker production. This study aimed to evaluate the use of Bangkok papaya flour as a wheat flour substitute on the physical and organoleptic characteristics of crackers. A Completely Randomized Design was applied with six levels of papaya flour substitution: 0%, 10%, 20%, 30%, 40%, and 50% with three replications. The physical parameters examined included hardness (texture), volume expansion, and color, while organoleptic assessment covered hedonic quality attributes (color and texture) as well as hedonic evaluation (taste and overall acceptance). The results showed that the addition of Bangkok papaya flour had a significant effect on texture, color parameters (L*, a*, b*), and all sensory aspects except volume expansion, which showed no significant difference. The best formulation was obtained at a 30% substitution level, with a hardness value of 81.36 gF, volume expansion of 3.3%, and color values of L* = 61.23, a* = 10.63, and b* = 27.03, visually classified as a slightly desaturated orange. Panelist scores for hedonic quality were 3.04 for color (slightly brownish) and 2.96 for texture (fairly crispy), 2.96 for taste (liked), and 3.20 for overall acceptance (relatively liked). These results indicate that Bangkok papaya flour has potential as a wheat flour substitute in cracker production, while also opening opportunities for developing functional, locally sourced cracker products that support food diversification and enhance the added value of the papaya commodity in Indonesia.
Co-Authors Aisah Aisah Anggraini, Anna Anis Khairunnisa Arnati Wulansari Ayu Diana Meilantika Bella Dwi Pasca Chandra, Filius Citra Defira Dari, Dini Wulan Dini Wulan Dari Dira Aprilia Dwi Lestari Fita, Ayu Fitriyan Kurnia I Made Aditya Nugraha Lieza Corsita Mahaldika Cesrany Mila Sari Mulat, Trimaya Cahya Mursalin Mursalin Mursyid - Ni Gusti Ayu Putu Intan Sri Wahyuni Ni Gusti Ayu Putu Intan Sri Wahyuni Novita Lestari Nuri Andarwulan Nurlaini Nurlaini Nurpratama, Widya Lestari Oktaviani Peranginangin Pratama, Yogie Purwiyatno Hariyadi Putri Maharani Putri, Meta Atika Putri, Satiti Raisa Sevina Rani Anggraini, Rani Ririn Fatma Nanda Rizki, Tri Tesa, Tesa Tina Yuli Fatmawati Ulyarti - Vifiyanti, Widya Wenny Octavia Wulansari, Arnanti yogie zulni pratama