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Raharja, Kristian Triatmaja
Politeknik Negeri Madura
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Inovasi Pengolahan dan Pengemasan Ikan Bulu Ayam Berbasis Nilai Gizi untuk Penguatan Industri Rumah Tangga Cucun Setya Ferdina; Kristian Triatmaja Raharja; Nindi Pramesthi Vardila Putri; Nuraini Fauziah; Honesty Pujiyani
PaKMas: Jurnal Pengabdian Kepada Masyarakat Vol 4 No 2 (2024): November 2024
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/pakmas.v4i2.3389

Abstract

The fish processing and packaging program based on nutritional value aims to enhance the quality and competitiveness of processed products produced by IRT Jiddah and IRT Barokah in Surabaya. This initiative is driven by the partners' reliance on traditional processing methods, which are inefficient and can reduce product quality. The implementation method consists of five main stages: Focus Group Discussion (FGD) to identify issues, training in fish processing into nutritious products such as nuggets, sausages, fish balls, and salted fish from Thryssa mystax, training in packaging using a vacuum sealer, digital marketing training through social media, and production mentoring. The results indicate an improvement in the partners' skills in processing, packaging, and marketing, supported by modern technology such as food dehydrators and vacuum sealers. This program successfully enhanced product quality, shelf life, market value potential, and expanded market reach. However, participants' initial limited knowledge of modern technology and digital marketing remains challenging. The program's sustainability is expected to be improved through introductory technology sessions and discussion forums to encourage continuous application of the acquired skills.
Peran Orang Tua dalam Stimulasi Perkembangan Personal Sosial pada Anak Prasekolah di PAUD dan TK Muslimat NU Desa Sumedangan Kabupaten Pamekasan Andayani, Qurnia; Raharja, Kristian Triatmaja
Jurnal Sains dan Teknologi Kesehatan Vol 5 No 1 (2024): Juli 2024
Publisher : Politeknik Negeri Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52234/jstk.v5i1.312

Abstract

Angka keterlambatan perkembangan personal sosial pada anak prasekolah masih tinggi di dunia, salah satunya di Indonesia. Perkembangan personal sosial pada anak prasekolah salah satunya dipengaruhi oleh peran orang tua. Anak prasekolah yang mengalami gangguan perkembangan personal sosial disebabkan karena anak tersebut tidak diberikan stimulasi untuk meningkatkan perkembangan personal sosialnya, sehingga anak menjadi pasif dan bergantung. Penelitian ini bertujuan untuk mengetahui peran orang tua dalam stimulasi perkembangan personal sosial pada anak prasekolah di PAUD dan TK Muslimat NU Desa Sumedangan, Pamekasan. Metode: Penelitian ini merupakan jenis penelitian deskriptif menggunakan pendekatan cross sectional. Populasi dalam penelitian ini orang tua yang memiliki anak gangguan personal sosial di PAUD dan TK Muslimat NU Desa Sumedangan Pamekasan sebanyak 30 orang. Teknik pengambilan sampel pada penelitian ini menggunakan nonprobability-total sampling. Penelitian ini menggunakan satu variabel yaitu peran orang tua dalam stimulasi perkembangan personal sosial anak prasekolah. Penelitian ini dilaksanakan pada tanggal 10 Januari 2024. Pengumpulan data pada penelitian ini dilakukan dengan memberikan kuesioner, selanjutnya dilakukan pengolahan data berupa editing, scoring, coding, tabulating, dan interpretating. Analisa data pada penelitian ini menggunakan deskriptif (prosentase). Hasil: Hasil penelitian menunjukkan sebagian besar orang tua memiliki peran yang cukup dalam menstimulasi perkembangan personal sosial anak prasekolah di PAUD dan TK Muslimat NU Desa Sumedangan, Pamekasan. Kesimpulan: Orang tua harus memberikan stimulasi perkembangan personal sosial sejak dini yang dapat menunjang anak untuk mandiri, mampu bersosialisasi, dan berinteraksi yang baik dengan lingkungan sekitar, sehingga anak dapat memenuhi tugas perkembangan yang optimal.   Kata kunci: Anak Prasekolah, Peran Orang Tua, Personal Sosial, Stimulasi
Tingkat Kepercayaan Orang Tua tentang Penggunaan Telur Burung Puyuh Sebagai Obat Anak Demam Campak di Desa Paseyan Andayani, Qurnia; Raharja, Kristian Triatmaja
Jurnal Sains dan Teknologi Kesehatan Vol 5 No 1 (2024): Juli 2024
Publisher : Politeknik Negeri Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52234/jstk.v5i1.313

Abstract

Anak usia dini adalah seseorang yang berada pada rentang usia 0-6 tahun. Usia 0-6 tahun merupakan masa tanggap anak dalam perkembangan fisik dan psikisnya, namun tidak semua anak mengalami pertumbuhan dan perkembangan yang baik. Campak merupakan salah satu penyakit yang sering menyerang anak, beberapa orang tua memberikan pengobatan yang telah dipercaya secara turun temurun. Telur burung puyuh dipercaya membantu meredakan dan menyembuhkan demam yang disebabkan oleh penyakit campak pada anak. Desain yang digunakan dalam penelitian ini adalah deskriptif. Populasi dalam penelitian ini adalah orang tua yang memiliki anak usia dini di desa Paseyan sebanyak 67 orang dengan teknik pengambilan sampel probability sampling-simple random sampling. Instrumen yang digunakan adalah lembar kuesioner yang dimodifikasi dari konsep Hutamy (2022), hasilnya disajikan dalam bentuk tabel dan narasi. Hasil penelitian menunjukan tingkat kepercayaan orang tua terhadap telur burung puyuh yang dijadikan obat demam campak sebagian besar lemah sebanyak 35 orang tua (52%). Tingkat kepercayaan orang tua terhadap telur burung puyuh yang dijadikan obat anak yang mengalami demam campak sebagian besar lemah. Anak yang mengalami campak harus diberikan pengobatan yang benar dan dibawa ke pelayanan kesehatan terdekat, telur burung puyuh hanya dijadikan sebagai penambah nutrisi anak, dengan cara dimasak terlebih dahulu.   Kata kunci: Anak usia dini, Campak, Kepercayaan, Telur burung puyuh
Pengolahan Pasca Panen Kopi Arabika dengan Metode Kering (Honey Process) di PT. Sinar Mayang Lestari Handayani, Anna Mardiana; Triatmaja Raharja, Kristian; sudarmayasa, I wayan
Jurnal Ilmiah Inovasi Vol 25 No 2 (2025): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kopi arabika merupakan jenis kopi yang ditanam di dataran tinggi dan memiliki rasa yang unik (sedikit asam) dibandingkan dengan kopi robusta. Salah satu perusahaan nasional yang melakukan agribisnis kopi berkelanjutan adalah PT. Sinar Mayang Lestari. Produksinya dimulai dari perkebunan (pembudidayaan kopi arabika), pengolahan pasca panen, pengolahan green bean kopi (roasting) hingga pemasaran dengan membuka outlet sendiri (Malabar Mountain Caffe). Tujuan penelitian ini adalah untuk mengetahui pengolahan pasca panen kopi arabika  dengan metode kering (honey process). Metode penelitian yang digunakan adalah analisis deskriptif dengan melalui kegiatan wawancara pakar dan observasi partisipasi. Hasil penelitian menunjukkan bahwa PT. Sinar Mayang Lestari melakukan pengolahan pasca panen kopi arabika dengan honey process yang terdiri dari pemetikan cerry kopi arabika, perambangan (pencucian), pengupasan kulit kopi (pulping), fermentasi spontan dengan sisa mucilage 25% (yellow honey), 50% (red honey) dan 75% (black honey), penjemuran di atas para-para, pengupasan kulit tanduk (hulling), sortasi green bean dan pengemasan. Metode kering khususnya honey process akan menghasilkan rasa kopi yang lebih sweet karena dihasilkan dari fermentasi lendir cerry kopi oleh mikrobia secara spontan.
Pengembangan produk sosis bernilai tambah dari thryssa mystax pada industri rumah tangga di Surabaya Raharja, Kristian Triatmaja; Ferdina, Cucun Setya; Putri, Nindi Pramesthi Vardila; Fauziah, Nuraini; Pujiyani, Honesty; Fitro, Achmad
Jurnal SAGO Gizi dan Kesehatan Vol 6, No 3 (2025): Nopember
Publisher : Poltekkes Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v6i3.2622

Abstract

Background: The abundant Thryssa mystax resources in the Madura Strait hold strategic potential to support the local economy and food security. However, the traditional processing methods employed by IRT Jiddah and Barokah limit the enhancement of value-added and product competitiveness. This underscores the need for processing innovations, such as the development of fish sausage products, to improve quality, diversify products, and expand market opportunities. Objective: This study aimed to develop the most acceptable fish sausage formulation through hedonic sensory evaluation, while also analyzing the nutritional and microbiological characteristics of the selected product.Method: A completely randomized design was used with three treatments incorporating different proportions of Thryssa mystax (X1:250 g, X2:500 g, and X3:750 g). These were organoleptically evaluated by 40 semi-trained panelists to determine the best samples. The selected product was further analyzed for its nutritional composition and microbiological quality. Data were analyzed using one-way ANOVA at a 95% confidence level. This study was conducted in Surabaya from June to November 2024.Results: The organoleptic test results showed that the addition of Thryssa mystax had a significant effect on aroma, texture, and overall acceptance (p = 0,000), but not on color (p = 0,365) and taste (p = 0,503). X2 formulation (500 g) obtained the highest overall acceptance score of 4,3. These findings indicate that the X2 formulation not only provides sensory characteristics preferred by consumers but also has the potential to increase protein content and ensure stable sensory quality, making it suitable for application in small-scale household industry.Conclusion: Based on sensory evaluation across all attributes, the best formulation was X2. The X2 product contained 10,4% protein, 0,15% fat, 14,4% carbohydrates, 69,36% moisture, and 2,27% ash. Microbiological analysis showed a total plate count of 1,3 × 10⁵ CFU/g, which exceeded the maximum limit set by SNI.
Inovasi Produk MP-ASI Berbasis Jamur Tiram untuk Peningkatan Diversifikasi Usaha dan Gizi Anak pada UMKM Omah Jamur Hijrah Sampang Cucun Setya Ferdina; Kristian Triatmaja Raharja; Elisa Christiana; Subkhan Umam Amrulloh; Ishrokiyah Ofi Maulidina
PaKMas: Jurnal Pengabdian Kepada Masyarakat Vol 5 No 2 (2025): November 2025
Publisher : Yayasan Pendidikan Penelitian Pengabdian Algero

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54259/pakmas.v5i2.5682

Abstract

Indonesia is a developing country with a significant nutritional problem. Improving nutrition during the first thousand days of life will support growth and development, from pregnancy to age 2. Complementary feeding (MP-ASI) can be prepared from nutrient-dense, relatively affordable and readily available ingredients. One example is using local oyster mushroom ingredients. The partner in this Community Partnership Empowerment (PKM) program is Omah Jamur Hijrah, located in Sampang. This activity covers various important aspects, such as processing and packaging based on nutritional value. Each activity in this program aims to address the challenges faced by partners. The methods and steps to achieve this goal include: Focus Group Discussions (FGDs), workshops, technology implementation assistance, and supervision. The program's outcomes include: 1) increased partner knowledge; 2) practical skills; 3) product innovation, including the creation of an MP-ASI product, instant baby porridge based on oyster mushroom flour. The program's sustainability is expected to be enhanced to encourage the continued application of these skills.
Compositional protein and lipid quality indices in Salak (Salacca zalacca) snack bars fortified with Moringa oleifera ITA FATKHUR ROMADHONI; DWI IRIYANI; RITA ISMAWATI; KRISTIAN TRIATMAJA RAHARJA
Asian Journal of Agriculture Vol. 10 No. 1 (2026)
Publisher : Smujo International

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.13057/asianjagric/g100165

Abstract

Abstract. Romadhoni IF, Iriyani D, Ismawati R, Raharja KT. 2026. Compositional protein and lipid quality indices in Salak (Salacca zalacca) snack bars fortified with Moringa oleifera. Asian J Agric 10 (1): g100165. https://doi.org/10.13057/asianjagric/g100165. This study evaluated whether graded incorporation of Moringa oleifera Leaf Powder (MOLP) induces coordinated remodeling of protein and lipid composition in salak (Salacca zalacca) flour-based snack bars. A completely randomized design was used with five fortification levels (0-8% w/w MOLP substitution in salak flour), each replicated in three independent batches (n = 3). Indispensable amino acid composition of the snack bars was quantified using High-Performance Liquid Chromatography (HPLC) after acid hydrolysis and pre-column derivatization. Amino acid adequacy was evaluated relative to the FAO/WHO/UNU adult reference pattern through Amino Acid Scoring (AAS). Fatty acid composition was determined by gas chromatography with flame ionization detection (GC-FID), and lipid distribution was interpreted using composite indices including the Atherogenic Index (AI), Thrombogenic Index (TI), and the n-6/n-3 ratio. MOLP fortification produced a clear dose-dependent increase in the density of indispensable amino acids. Lysine increased from 36.13 to 58.71 mg g⁻¹ protein, correcting the intrinsic lysine limitation of the fruit-derived matrix, whereas sulfur amino acids remained limiting across treatments. Fatty acid redistribution resulted in moderate increases in polyunsaturated fatty acids (up to 36.05% of total fatty acids). Composite lipid indices remained within balanced compositional ranges, with AI decreasing to 0.95, TI reaching 0.62, and the n-6/n-3 ratio maintained at 1.32 despite a constant palm oil source. These findings demonstrate that moderate MOLP inclusion (6-8%) can simultaneously modify indispensable amino acid adequacy and lipid compositional indices in a fruit-based snack matrix. Because digestibility and bioavailability were not assessed, the results represent compositional indicators rather than physiological metrics of protein quality.
Nutritional, Physicochemical, and Microbiological Quality of Soy Yoghurt Fortified with Fresh Moringa oleifera Leaf Aqueous Extract During Refrigerated Storage Ita Fatkhur Romadhoni; Lilis Sulandari; Niken Purwidiani; Dwi Iriyani; Rita Ismawati; Kristian Triatmaja Raharja
Agro Bali : Agricultural Journal Vol 9, No 2 (2026)
Publisher : Universitas Panji Sakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37637/ab.v9i2.2687

Abstract

Growing interest in plant-based fermented foods has encouraged the development and evaluation of non-dairy yoghurt formulations. This study evaluated the effects of formulation and refrigerated storage time on the nutritional, physicochemical, and microbiological characteristics of soy yoghurt containing fresh Moringa oleifera leaf aqueous extract. Four formulations containing different combinations of moringa, garlic, and lime extracts were prepared in three independent production batches. Samples were stored at 4 ± 1 °C and analyzed on Days 7 and 14 for proximate composition, calculated energy value, pH, titratable acidity, aerobic plate count (APC), and lactic acid bacteria (LAB). Two-way analysis of variance showed significant formulation, storage time, and/or interaction effects on most measured variables, while titratable acidity was primarily affected by storage time. Formula B had the highest crude protein, fat, and calculated energy values at both sampling times, whereas Formula C had the highest carbohydrate content. Formula D showed the lowest APC on Day 7 and the highest LAB population at both sampling times, reaching 6.79 log₁₀ CFU/mL on Day 14. LAB populations remained above 6 log₁₀ CFU/mL in all formulations at both sampling times. These findings indicate that formulation composition influenced the measured characteristics of soy yoghurt between Days 7 and 14, although the independent contribution of fresh Moringa oleifera leaf aqueous extract could not be separated from those of garlic and lime.
Development of a Madura local ready-to-use therapeutic food (RUTF) formulation based on peanuts and maize: Sensory and nutritional evaluation Kristian Triatmaja Raharja; Cucun Setya Ferdina; Ita Fatkhur Romadhoni; Anna Mardiana Handayani
AcTion: Aceh Nutrition Journal Vol 11, No 3 (2026): September
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v11i3.3193

Abstract

Severe acute malnutrition (SAM) among children younger than 5 years remains a critical public health problem that requires effective interventions, including ready-to-use therapeutic food (RUTF). The use of local food ingredients may improve the availability, affordability, and sustainability of RUTF. This study evaluated the acceptability and nutritional characteristics of peanut- and maize-based RUTF developed using local food resources in Madura. A laboratory-based experimental study was conducted using a completely randomized factorial design with two factors: peanut–maize flour ratio and vegetable oil type. Nutritional analysis was performed at the Unit Layanan Pengujian (ULP) Laboratory, Universitas Airlangga, and sensory testing was conducted at Politeknik Negeri Madura. A hedonic test was used to assess the color, aroma, taste, texture, and overall acceptability of the bread by 40 semi-trained panelists. Data were analyzed using two-way ANOVA followed by Tukey’s post hoc test, and the selected formulations were subsequently evaluated for nutritional composition. A significant interaction between flour ratio and oil type was observed for aroma, taste, texture, and overall acceptability (p < 0.05), but not for color. Formulation X1Y2 had the highest overall acceptability score (4.32 ± 0.52). X1Y2 contained 1.19% moisture, 10.0% protein, 48.4% fat, and 604.2 kcal/100 g; its energy value exceeded the stated WHO and UNICEF ranges, whereas iron and calcium were below the recommended ranges.
Co-Authors Abdan Syakura Abdan Syakura Ahmad Mustofa Andayani, Qurnia Anis Nur Chabibah Anna Mardiana Handayani Anna Mardiana Handayani Anugrah, Krishna Aprilia Nurcahyaning Rahayu Bambang Wirjatmadi Dwi Iriyani DWI IRIYANI Elisa Christiana Fa’ni, Renidya Asyura Muttabi’ Deya Ferdina, Cucun Setya Fitro, Achmad Honesty Pujiyani Honesty Pujiyani I Wayan Sudarmayasa I Wayan Sudarmayasa Ishrokiyah Ofi Maulidina Ita Fatkhur Romadhoni ITA FATKHUR ROMADHONI Ita Fatkhur Romadhoni Kholilur Rohman Lilis Sulandari Merryana Adriani Mustofa , Ahmad Nadia Dian Rosanti NIken Purwidiani Nindi Pramesthi Vardila Putri Nindi Pramesthi Vardila Putri Nuraini Fauziah Nuraini Fauziah Nuraini Fauziah Pujiyani, Honesty Putri , Nindi Pramesthi Vardila Putri, Nindi Pramesthi Vardila Qurnia Andayani Renidya Asyura Muttabi&#039; Deya Fa&#039;ni Rita Ismawati RITA ISMAWATI Rosanti , Nadia Dian Setia Ningsih, Widiyarti Subkhan Umam Amrulloh Sudarmayasa, I Wayan Susilawati, Endang Fauziyah Taufiqur Rahman