Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Jurnal Bakti Nusa Jurnal Teknologi dan Mutu Pangan
Oktaviana, Sari
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Electrical & Electronics Engineering Languange, Linguistic, Communication & Media Library & Information Science

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
PELATIHAN PEMBUATAN COOKIES DARI TEPUNG PISANG MAS DI DESA PAKUAN KECAMATAN NARMADA LOMBOK BARAT Cicilia, Siska; Pawestri, Setyaning; Alamsyah, Ahmad; Handito, Dody; Kholisah, Mutia Nur; Oktaviana, Sari; Partiwi, Eka
Jurnal Bakti Nusa Vol. 5 No. 2 (2024): JURNAL BAKTI NUSA
Publisher : Jurusan Teknik Elektro Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/baktinusa.v5i2.132

Abstract

Pakuan is one of the villages located near the Sesaot Protected Forest and is included in the Narmada District, West Lombok.  One of the commodity that has the potential to be developed is pisang mas. The communities of Pakuan Village have processed pisang mas into chips and dried bananas. This training aims to provide knowledge to the communities about the diversification of banana processing in the form of banana flour which is processed into cookies. The ingredients and process for making banana cookies are almost the same as wheat cookies. Based on the evaluation at the end of the training, it was discovered that all participants gained knowledge about processed banana mas other than chips and dried banana. Apart from that, participants were able to process the bananas into cookies. Participants took part in the activity stages enthusiastically and were motivated to process pisang mas into flour and cookies.  
Formulasi Tepung Ubi Ungu dan Tepung Ikan Gabus sebagai Snack Pemberian Makanan Tambahan Balita: Formulation of Purple Sweet Potato Flour and Snakehead Fish Flour as a Supplementary Feeding Snack for Toddlers Oktaviana, Sari; Basuki, Eko; Cicilia, Siska
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan: In Press
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5410

Abstract

Purple sweet potato flour has a high carbohydrate content, making it a good source of carbohydrates in food products. However, purple sweet potatoes are low in protein, so other protein sources are needed, primarily animal protein such as snakehead fish. This study aims to determine the formulation of purple sweet potato flour and snakehead fish flour as snacks for toddlers. This study used an experimental method with a completely randomized design (CRD) of 1 factor and 6 treatments with 3 repetitions to compare the formulations of purple sweet potato flour and snakehead fish flour, namely P0 (100%:0%), P1 (95%:5%), P2 (90%:10%), P3 (85%:15%), P4 (80%:20%), and P5 (75%:25%). The parameters observed were chemical quality (moisture content, ash, protein, fat, carbohydrates, and calories) and organoleptic quality (aroma, taste, color, and texture). The results showed that the formulation of purple sweet potato flour and snakehead fish flour had a significant effect on chemical and organoleptic quality in each treatment. The best treatment was obtained in the P4 formulation of 80% purple sweet potato flour and 20% snakehead fish flour, which contained 188.59 kcal of energy, 5.01% protein, and 8.74% fat with organoleptic quality preferred by panelists, having a distinctive snakehead fish aroma, slightly bitter, light brown color, and crispy texture. Thus, it is hoped that this study will serve as a basis for developing PMT products for malnourished toddlers.
Co-Authors Ahmad Alamsyah Cicilia, Siska Dody Handito, Dody Eko Basuki, Eko Kholisah, Mutia Nur Partiwi, Eka Setyaning Pawestri