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All Journal Berkala Ilmiah Pertanian AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian IJECS: Indonesian Journal of Empowerment and Community Services Safari : Jurnal Pengabdian Masyarakat Indonesia Journal of Food and Agricultural Product
Fitriyah Zulfa
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Public Health Social Sciences Other

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Pemanfaatan Tepung Ubi Ungu dan Pisang Raja dalam Inovasi Bolu dengan Pemanis Stevia Fitriyah Zulfa; Anisa Rahma Dian Pratiwi
Berkala Ilmiah Pertanian Vol. 8 No. 1 (2025): Februari
Publisher : Jember University Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/bip.v8i1.53697

Abstract

Bolu kukus umumnya terbuat dari bahan utama seperti tepung terigu, gula pasir, telur dan margarin.Penggantian terigu dengan memanfaatkan tepung dari ubi ungu dapat mengurangi ketergantunganpada produk impor dan lebih sehat karena bebas gluten. Penelitian ini menurunkan kalori dari guladengan menggantinya menggunakan pemanis stevia dan pisang raja matang. Tujuan penelitian iniadalah menghasilkan inovasi bolu kukus bebas gluten dan gula, mengidentifikasi efek proporsi tepungubi ungu dan pure pisang raja pada karakteristik fisikokimia dan penerimaan organoleptik. Metodepenelitian secara deskriptif 3 perlakuan (% penambahan dari tepung ubi ungu) P1 (40%), P2 (50%), P3(60%). Bahan lain yaitu telur, margarin, dan pemanis stevia. Analisis kimia meliputi kadar air dan abu(oven thermogravimetri), aktivitas antioksidan (metode DPPH), dan kadar pati, analisis sifat fisik dayakembang, analisis organoleptik meliputi warna, aroma, rasa, dan tekstur. Berdasarkan hasil ujiorganoleptik rentang skor 1-5 didapatkan hasil skor tertinggi setiap parameter pada P2 : skor warna4,21a ± 0,641, aroma 3.35a ± 0,646, rasa 3.09ab ± 0,900, dan tekstur 3.68b ± 0,768. Produk yangmendapatkan skor analisis organoleptic tertinggi merupakan produk terbaik dan dilanjutkan analisiskimia, dengan hasil kadar air 36,35%,kadar abu 1,80%, aktivitas antioksidan 23,12%, kadar pati 15,24%,dan daya kembang sebesar 0,68%. Inovasi bolu kukus diterima secara sensory dengan nilai rata-ratadisukai pada semua parameter dan sesuai SNI 01-3840-1995 kukus kadar air maksimal 40%, kadar abu1%.
Analysis of snackbar characteristic subtitute with banana flour var.raja nangka (musa paradisiaca) and mocaf flour Prajwalita Rukmakharisma Rizki; Bowis Fatwa Afif; Dini Nadhilah; Dini Nurilmi Putri Suleman; Alfi Nur Rochmah; Fitriyah Zulfa; Yenny Febriana Ramdhan Abdi
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6406

Abstract

Penguatan Jejaring Kolaborasi Dosen Antar Perguruan Tinggi untuk Optimalisasi Implementasi Tri Dharma Dyah Erlina Sulistyaningrum; Tri Rettagung Diana; Ria Fajar Nurhastuti; Agus Suryato; Fitriyah Zulfa; Suryadi Suryadi; Maria Yosepin Endah Listyowati; Ayuba Olaniyi Jibril; Imam Rohani; Naylil Mawadatirrohma
SAFARI :Jurnal Pengabdian Masyarakat Indonesia Vol. 5 No. 3 (2025): Juli : SAFARI :Jurnal Pengabdian Masyarakat Indonesia
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/safari.v5i3.2785

Abstract

The implementation of the Tri Dharma of Higher Education—education, research, and community service—continues to face various challenges, particularly due to limited resources and a lack of synergy among lecturers from different institutions. This study aims to examine strategies for strengthening inter-university lecturer collaboration networks as a means to optimize the implementation of the Tri Dharma. A qualitative method was used, with a case study approach involving several universities in Indonesia that have established inter-institutional collaborations. Data were collected through in-depth interviews, observations, and document analysis, then analyzed thematically. The findings indicate that structured collaborative networks can enhance teaching efficiency, strengthen the quality of joint research, and broaden the impact of community service programs. Key supporting factors include shared vision, institutional support, and effective communication platforms. The implications of this study highlight the importance of institutional policies that promote cross-university collaboration as a sustainable strategy to empower lecturers in carrying out the Tri Dharma more effectively and with greater impact.  
Pemberdayaan Pelaku Usaha Pengolahan Kopi Kelompok Pecinta Alam Lawu Tengah Sebagai Wujud Pemanfaatan Komoditas Lokal Desa Sukowidi Kecamatan Panekan, Kabupaten Magetan Alfi Rochmah; Yenny Febriana Ramadhan Abdi; Anam Choiroel; Dininurilmi Putri Suleman; Prajwalita Rukmakharisma Riski; Fitriyah Zulfa; Dini Nadhilah
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 6 No. 1 (2025)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v6i1.5952

Abstract

Sukowidi Village, located in Panekan District, Magetan Regency, is known as the largest coffee commodity producing area. The sale of this coffee is one of the economic drivers for the residents of Sukowidi Village. However, there is a problem that arises in the limited coffee processing process, both in terms of processing equipment and human resources. Sukowidi Village already has a fairly active Central Lawu nature lovers group that can be an agent in overcoming coffee problems, but the lack of insight into entrepreneurship, food processing techniques, and marketing techniques is an obstacle in developing coffee. The UNS PKM Team will empower the group through proper coffee processing and ready to be marketed as a form of utilization of local coffee commodities. The activities carried out are conducting entrepreneurship training and food industry management in order to provide direction in entrepreneurship and managing a coffee processing business. Furthermore, the UNS PKM Team also provides training and assistance on how to process coffee properly so that safe, hygienic and halal products can be produced and are enjoyable to consume by the community. The introduction of tools is also carried out to support coffee processing activities, namely in the form ofhuller and pulper machines. The main objective of the community service is to create UMKM managed by members of the Lawu Tengah nature lovers group in Sukowidi Village with good quality according to good, safe and halal food processing procedures because the production process is free from non-halal additives, and attractive in terms of appearance, so that it can support halal tourism which is being promoted by the government. 
Pelatihan Pembuatan Keripik Pisang Cokelat dalam Upaya Kemandirian Siswa Sekolah Luar Biasa (SLB) Paedagogia Maospati Alfi Nur Rochmah; Fitriyah Zulfa; Prakoso Adi; Rizka Mulyani; Yenny Febriana Ramadhan Abdi; Dininurilmi Putri Suleman; Prajwalita Rukmakharisma Rizki; Dini Nadhilah
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 5 No. 2 (2024)
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v5i2.5772

Abstract

CHEMICAL AND SENSORY QUALITY CHARACTERISTICS OF CHICKEN NUGGET PRODUCTS SUBSTITUTED WITH MOCAF FLOUR (MODIFIED CASSAVA FLOUR) Yenny Febriana Ramadhan Abdi; Alfi Nur Rochmah; Irma Dwi Nurfadila; Muhammad Nurul Faiz; Dininurilmi Putri Suleman; Dini Nadhilah; Fitriyah Zulfa; Prajwalita Rukmakharisma Riski
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 1 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i1.6217

Abstract

CHARACTERISTICS OF SLIP POWER, ANTIOXIDANT POTENTIAL, AND ORGANOLEPTIC PROPERTIES OF PINEAPPLE JAM WITH THE ADDITION OF PECTIN AND AGAR-AGAR THICKENERS Dini Nadhilah; Alfi Nur Rochmah; Yenny Febriana Ramadhan Abdi; Prajwalita Rukmakharisma Riski; Dininurilmi Putri Suleman; Fitriyah Zulfa; Intan Dwi Aprilia; Wulan Aprilia
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 1 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i1.6234

Abstract

Co-Authors Agus Suryato Alfi Nur Rochmah Alfi Rochmah Anam Choiroel Anisa Rahma Dian Pratiwi Ayuba Olaniyi Jibril Bowis Fatwa Afif Dini Nadhilah Dini Nurilmi Putri Suleman Dininurilmi Putri Suleman Dyah Erlina Sulistyaningrum Imam Rohani Intan Dwi Aprilia Irma Dwi Nurfadila Maria Yosepin Endah Listyowati Muhammad Nurul Faiz Naylil Mawadatirrohma Prajwalita Rukmakharisma Riski Prajwalita Rukmakharisma Rizki Prakoso Adi Ria Fajar Nurhastuti Rizka Mulyani Suryadi Suryadi Tri Rettagung Diana Wulan Aprilia Yenny Febriana Ramadhan Abdi Yenny Febriana Ramdhan Abdi