Article Per Year (5 Year)
p-Index From 2021 - 2026
0.817
P-Index
This Author published in this journals
All Journal Jurnal Abdi Insani Journal of Community Development Jurnal Kolaboratif Sains Journal of Food Engineering
Putri, Resti Pranata
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
Peningkatan Efisiensi Produksi UMKM Kacang Telur SAFIA Kabupaten Jember Dengan Penerapan Semi Automatic Filling Machine Subaktilah, Yani; Putri, Resti Pranata; Kurniawati, Emi
Journal of Community Development Vol. 5 No. 3 (2025): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v5i3.1432

Abstract

UMKM Kacang Telur SAFIA is one of the MSME initiated by the Chamber of Commerce and Industry (KADIN) Jember Regency for the export market exploration program. UMKM Kacang Telur SAFIA has problem in filling egg-coated nut into packaging which is still done manually, where packaging time becomes less efficient and is prone to measurement errors and  deviation of the total weight of the product. The patner hope to improve production efficiency through innovation in filling egg-coated nut into packaging. The solution provided to overcome the obstacles faced by the partner is by introducing and  training in filling egg-coated nut using the Semi Automatic Filling Machine. The implementation methods of this community service program include: surveys, problem formulation, discussions, preparation of training materials, making semi-automatic filling machines,, counseling and introduction to semi-automatic filling machines, training in filling egg-coated nut in packaging using semi-automatic filling machines, counseling on packaging design that appropriates quality standards, and evaluation. The results of the implementation of the community service program for the partner are: 1) There is an increase in the partner knowledge about how to fill egg-coated nut in packaging using a semi-automatic filling machine, 2)  The time efficiency during filling of packaging is up to 2 times faster than manual packaging and the consistency of the weight of egg nut products, 3) the labor load is reduced compared to manual packaging and weighing.
INOVASI TEKNOLOGI PIROLISIS UNTUK PENINGKATAN KESEJAHTERAAN PETANI KOPI HUTAN DI DESA KRETEK BONDOWOSO Putri, Resti Pranata; Yudiastuti, Silvia Oktavia Nur; Yossi, Wibisono; Hernowo, Pandit; Handayani, Wiwik; Arumsari, Alif Gita; Halim, Abdul
Jurnal Abdi Insani Vol 12 No 1 (2025): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v12i1.2219

Abstract

The Sejahtera Forest Farmers Group (KTH) was established to improve the welfare of the community in Kretek Village, Taman Krocok Subdistrict, Bondowoso Regency. This KTH manages robusta coffee plantations with an annual yield of 500-800 kg. However, for 11 years, the land has not been fertilized, resulting in decreased soil productivity and coffee bean quality. To address this issue, pyrolysis technology was introduced to utilize coffee husk waste. This technology produces biochar, which can enhance soil fertility, bind pollutants, and reduce greenhouse gas emissions. It also produces liquid smoke that can be used as an antimicrobial agent and food preservative. The goal of this activity is to help the community turn coffee husk waste into a valuable product. The method used is participatory rural appraisal, which includes introducing innovations to process coffee husk waste into biochar and liquid smoke, designing and building the equipment, and conducting hands-on practice involving the Sejahtera KTH members. The results of this community service activity show an increase in the knowledge and skills of forest farmers in making biochar and liquid smoke using pyrolysis technology, from 30% to 90%. Overall, this community service program has fostered enthusiasm for utilizing coffee husk waste and enhanced the cohesion of the Sejahtera KTH.
Green Synthesis dan Karakterisasi Nanopartikel Emas (AuNPs) Menggunakan Asam Askorbat dan Iradiasi Sinar UV: Green Synthesis and Characterization Of Gold Nanoparticles (AuNPs) Using Ascorbic Acid And UV Irradiation Putri, Resti Pranata; Yudiastuti, Silvia Oktavia Nur
Jurnal Kolaboratif Sains Vol. 7 No. 2: FEBRUARI 2024
Publisher : Universitas Muhammadiyah Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56338/jks.v7i2.4717

Abstract

Nanopartikel Emas (AuNPs) bersifat inert dan memiliki resistensi tinggi terhadap oksidasi permukaan, sehingga AuNPs memiliki potensi untuk diaplikasikan sebagai bahan dalam kemasan makanan. AuNPs dapat diproduksi dengan cara mereduksi ion Au(III) menjadi nanopartikel emas menggunakan metode green synthesis dengan asam askorbat atau yang lebih dikenal sebagai vitamin C. Dalam penelitian ini, dilakukan investigasi terhadap pengaruh pH dan iradiasi sinar UV terhadap efektivitas reduksi ion Au(III) menjadi AuNPs dengan penambahan asam askorbat. Proses reduksi dilakukan dengan penambahan larutan HAuCl4, pada konsentrasi 0,25 mM, dengan asam askorbat pada konsentrasi 0,75 mM dan berbagai tingkat pH, yaitu 1; 3; 5; 7; 9; dan 11 dalam sebuah reaktor yang dilengkapi dengan lampu UV selama 24 jam. Hasil penelitian ini menunjukkan bahwa asam askorbat secara signifikan meningkatkan reduksi Au(III) di bawah iradiasi sinar UV dengan mencapai kondisi optimum pada pH 3. Hasil karakterisasi AuNPs menggunakan Transmission Electron Microscopy (TEM) dan pola Selected Area Electron Diffraction (SAED) menunjukkan bahwa produk yang terbentuk dari reduksi ion-ion Au(III) dengan asam askorbat di bawah iradiasi UV terdiri dari nanopartikel emas (AuNPs) dengan diameter rata-rata 25,64 nm.
Optimasi Parameter Proses Pemanggangan Roti Manis Menggunakan Metode Taguchi pada Skala UKM: Optimization of Sweet Bread Baking Parameters Using the Taguchi Method in SMEs Choirun, Annisa'u; Putri, Resti Pranata; Lestari, Lisna Dwi
Journal of Food Engineering Vol. 5 No. 1 (2026): January
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jofe.v5i1.6836

Abstract

Industri pangan skala kecil dan menengah (UKM) seringkali menghadapi kendala dalam menjaga konsistensi mutu produk akibat. Hal tersebut disebabkan karena belum adanya sistem optimasi proses yang terstandar. Penelitian ini bertujuan untuk mengatasi masalah tersebut dengan menerapkan metode Taguchi L9(32) guna mengoptimalkan parameter kualitas roti manis secara efisien. Fokus penelitian ini terdiri dari dua faktor, yaitu suhu pemanggangan (1600C, 1800C, 2000C) dan waktu pemanggangan (10, 15, 20 menit). Respons yang diamati antara lain kadar air, kadar abu, dan tekstur. Berdasarkan hasil analisis rasio Signal-to-Noise (S/N) dan ANOVA, ditemukan bahwa parameter pemanggangan roti manis yang optimal tercapai pada suhu 1800C selama 10 menit. Hasil statistik menunjukkan bahwa waktu pemanggangan memberikan kontribusi dominan (55,9%) terhadap variabilitas kadar air, dan tekstur (79,1%). Sedangkan kadar abu sangat dipengaruhi oleh variabel suhu (74,1%). Validasi eksperimen menunjukkan hasil akurasi yang tinggi dengan margin kesalahan di bawah 2% dan stabilitas protokol yang sangat baik. Implementasi proses pemanggangan roti manis yang optimal ini mampu menekan angka kecacatan produk menjadi 1,2% dan mengurangi konsumsi energi sebesar 12%. Efektivitas desain eksperimen untuk standarisasi mutu sangat menentukan tingkat dan peningkatan produktivitas pada operasional UKM pangan.
Co-Authors A Halim Arumsari, Alif Gita Choirun, Annisa'u Emi Kurniawati Hernowo, Pandit Lestari, Lisna Dwi Silvia Oktavia Nur Yudiastuti Wiwik Handayani Yossi, Wibisono