Article Per Year (5 Year)
p-Index From 2021 - 2026
0.61
P-Index
This Author published in this journals
All Journal SPEKTA (Jurnal Pengabdian Kepada Masyarakat : Teknologi dan Aplikasi) Jurnal Teknologi Pangan dan Industri Perkebunan
Sutiknyawati Kusuma Dewi, Yohana
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Energy Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Empowerment of The Farmer Group Bisimo Etaikena in Managing Pig Livestock Waste to Become Organic Fertilizer Tuhuteru, Sumiyati; Mahanani, Anti Uni; Rumbiak, Rein Edward Yohanes; Sutiknyawati Kusuma Dewi, Yohana; Inrianti, Inrianti; Tabuni , Endius; Tabo, Opapur; Doga , Konius; Wenda, Endison; Lengka , Mariana; Himan , Rusina
SPEKTA (Jurnal Pengabdian Kepada Masyarakat : Teknologi dan Aplikasi) Vol. 4 No. 1 (2023)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/spekta.v4i1.7832

Abstract

Background: The conversion of livestock manure into organic fertilizer is quite safe and not difficult to do. Compost is believed to improve soil texture by making the soil more friable. In order to increase food security and raise awareness of the value of health and the beauty of the environment for farmer groups that raise pigs, this activity aims to increase the knowledge and skills of farmers in Husoak Village. Contribution: Provide knowledge and enhance abilities for turning pig manure into compost that is good for cultivated plants, in increasing food security and farmers' knowledge about the importance of health and sustainability. Method: Conversation, Observation, and Socialization, providing assistance, engaging in manufacturing, and documenting Results: As evidenced by the number of farmers applying it—5 in total with 1 farmer serving as a pioneer in adopting the use of pig waste compost, which reduces odor pollution—the use of pig manure as compost is succeeding. Conclusion: that the compost processing training was completed within a month as planned, with the use of pig waste compost being observed in 5 farmers who had implemented the processing of pig manure into compost and had consumed the harvested products themselves. The next suggestion is to expand the use of composted pig manure as an agricultural input to ensure the sustainability of community agriculture
Formulasi Snack Bar Penunda Lapar Dengan Berbagai Rasio Edamame dan Biji Labu Kuning: Karakteristik Sensori dan Kadar Lemak Rizki Aimanulhaq, Muhammad; Sutiknyawati Kusuma Dewi, Yohana; Hartanti, Lucky
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 2 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/7e4s1g81

Abstract

A snack bar is a bar-shaped food product designed to meet nutritional needs and serve as a snack. This study used edamame and pumpkin seeds to enhance its nutritional value. The aim of this study was to examine the sensory characteristics and fat content of hunger-delaying snack bars formulated with different ratios of edamame and pumpkin seeds. Parameters observed included color, texture, taste, aroma, overall preference, and fat content. Five formulations were used: F0 (100%; 0%), F1 (75%; 25%), F2 (50%; 50%), F3 (25%; 75%), and F4 (0%; 100%). The results showed that the formulations significantly affected color and texture, but were not significantly different in terms of taste, aroma, or overall preference. Fat content was also not significantly affected, ranging from 50.88% to 52.38%. The analysis yielded an average value for color attributes of 2.10–2.97 (slightly yellowish-brown), taste 2.73–3.07 (slightly sweet – sweet), aroma 2.27–2.93 (slightly caramel-like), texture 1.77–2.67 (not hard–slightly hard), and overall preference 3.30–3.80 (liked).
Pemanfaatan Tepung Cangkang Kerang Simping (Amusium pleuronectes) sebagai Pensubstitusi Tepung Terigu dalam Pembuatan Mantau Muflihah, Neli; Sutiknyawati Kusuma Dewi, Yohana; Anandika Lestari, Oke
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 2 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/5hpv6m74

Abstract

Bread is a food made from wheat flour and water that is fermented with yeast. In Indonesia, bread has been varied in shape, taste, color, and variety, one of which is mantau. Mantau is rich in nutrients, including protein, carbohydrates and fat, but the calcium content of mantau is still low. Utilization of scallop shell waste in the form of flour as a natural source of calcium in making mantau. This study aimed to obtain the concentration of wheat flour substitution with scallop shell flour needed to produce mantau with the best physicochemical and sensory characteristics. This study used a one-factor Randomized Group Design (RAK), namely scallop shell flour consisting of six levels, namely 0%, 5%, 10%, 15%, 20%, 25% of total flour. The results showed that 5% concentration produced the best sensory characteristics, namely color 3.20 (white), aroma 1.83 (not fishy), texture 3.53 (soft), taste 2.57 (slightly sweet) and overall liking 3.60 (like), and the best physicochemical characteristics with a moisture content value of 31.31% and expandability of 111.41%.
Co-Authors Anandika Lestari, Oke Anti Uni Mahanani Doga , Konius Himan , Rusina Inrianti, Inrianti Lengka , Mariana Lucky Hartanti, Lucky Muflihah, Neli Rizki Aimanulhaq, Muhammad Rumbiak, Rein Edward Yohanes Sumiyati Tuhuteru Tabo, Opapur Tabuni , Endius Wenda, Endison