Article Per Year (5 Year)
p-Index From 2020 - 2025
0.659
P-Index
This Author published in this journals
All Journal Jurnal Suara Pengabdian 45 Jurnal Agrifoodtech
Diah Kartikawati
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Industrial & Manufacturing Engineering Social Sciences

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

Found 3 Documents
Search

 1 
Diversifikasi Olahan Bandeng Tanpa Limbah menjadi Nuget dan Stik untuk Meningkatkan Nilai Ekonomis Bandeng Dyah Ilminingtyas Wahyu Handayani; Diah Kartikawati; Sri Suprapti; Shaivaila Nashika; Abdillah Rizqi Firmansyah; Natasha Meisya Putri; Nur Dwi Wahyu Wibowo; Sulis Diyah Tia Wati
Jurnal Suara Pengabdian 45 Vol. 4 No. 3 (2025): September: Jurnal Suara Pengabdian 45
Publisher : LPPM Universitas 17 Agustus 1945 Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56444/6nh7wd14

Abstract

Program pengabdian masyarakat dengan tema Diversifikasi  Olahan Bandeng Tanpa Limbah menjadi Nuget dan Stik untuk Meningkatkan Nilai Ekonomis Bandeng telah dilakukan di Kelompok Tani Tunas Harapan Kelurahan Mangkang Wetan Kota Semarang bulan Juli 2025 - Agustus 2025. Program ini bertujuan meningkatkan nilai ekonomis bandeng yang merupakan komoditas utama tambak Masyarakat Mangkang Wetan. Permasalahan utama yang dihadapi meliputi rendahnya diversifikasi produk dan tingginya limbah produksi. Limbah produksi yang berupa kepala, kulit dan tulang ikan bandeng masih  dapat dioptimalkan untuk dimanfaatkan. Kegiatan pelatihan menggunakan pendekatan edukatif dan partisipatif  meliputi pelatihan pembuatan nuget, pelatihan pembuatan stik tulang bandeng, pelatihan menghitung harga pokok produksi dan menentukan harga jual. Hasilnya diversifikasi olahan bandeng menjadi nuget dan stik dapat meningkatkan nilai ekonomis bandeng dan mitra mampu mengolah bandeng tanpa menimbulkan limbah.
Pengaruh Ketinggian Lokasi Penanaman Terhadap Sifat Kimia dan Sensori Citarasa Kopi Robusta (Coffea canephora L) Justisia Iriani Dewanti; Enny Purwati Nurlaili; Diah Kartikawati
Jurnal Agrifoodtech Vol. 2 No. 2 (2023): Desember: Jurnal Agrifoodtech
Publisher : Universitas 17 Agustus 1945 Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56444/agrifoodtech.v2i2.1377

Abstract

The chemical characteristics and sensory attributes of Robusta coffee are influenced by the environment of the coffee plant grows, one of the influencing factors is the altitude plantation locations. The aim of the research was to determine the effect of the land altitude of plantation location on the physicalchemical properties and sensory taste of Robusta coffee. This research used a Completely Randomized Design (CRD) with four (4) treatments based on altitude of the Robusta coffee plantation were: 650; 750; 379 and 545 above sea level. The parameters observed in this study were water content, ash content, pH value, caffeine content, and sensory characteristics (fragance, flavor, after taste, colour and overall). Data were analyzed using Analysis of Variance (ANOVA). The ANOVA result shows the Duncan’s Multiple Range Test (DMRT). Data was processed using the SPSS version 26 program. The results of the research show that altitude of plantation has a significant effect on the pH value, water content, caffeine content and are not significantly different. from the ash content. The caffeine content shows real differences between on altitude of planting, the highest caffeine content is shown in Robusta coffee grown at an altitude of 650 m above sea level at 2.49% and the lowest in Robusta coffee planted at an altitude of 545 m above sea level, at 1,77%. The robusta coffee taste sensory test showed that Robusta coffee grown at an altitude of 650 m above sea level was the most delicious coffee.
Karakteristik Snack Bar Kombinasi Tepung Jawawut (Setaria italica L. P. Beauv.) dan Tepung Garut (Maranta Arundinacae L.) Qonitah Setiajulihana; Diah Kartikawati; Bambang Hermanu
Jurnal Agrifoodtech Vol. 3 No. 1 (2024): Juni : Jurnal Agrifoodtech
Publisher : Universitas 17 Agustus 1945 Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56444/agrifoodtech.v3i1.1970

Abstract

Snack bar is a stick-shaped snack made from flour, seeds and nuts. This research aims to determine snack bar products made from a mixture of millet flour ad arrowroot flour with the addition of walnuts, including physical properties (L*a*b* color values), chemical properties (water, ash, fat, protein and crude fiber contents), and sensory properties based on hedonic test. This study was experimental using Complete Randomized Design (CRD) with the percentage ratio treatments of millet flour and arrowroot flour consisting of formula S1 ((20%:80%); S2(30%:70%); S3(40%:60%); and S4(50%:50%). The data obtained were processed using the Variance Analysis with a confidence level of 95% (α=0,05), and Duncan’s follow-up test. Snack bars have color values L* 41,660-52,580; color a* 6,6317-9,0667; color b* 19,9017-23,9667. The results of proximate analysis showed that snack bars contains 13,7176-17,8433 of water; 0,8459-1,4455% of ash; 5,8175-7,3264% of protein; 20,5320-24,2649% of fat; 48,7558-50,1120%; and 3,6339-5,1826% of crude fiber. Millet flour increases ash and protein content, but fat and crude fiber content decrease. Based on the hedonic test, it is known that panelists liked the taste and texture of S4 snack bar with an average score 3,94 and 3,68; while for the aroma in the treatment of S3 snack bar with an average score of 3,97 and the color in the treatment of S2 snack bar with an average score of 3,97 (hedonic test scale 1=very dislike, 2=dislike, 3=neutral, 4=like, 5=very like). Snack bars combination 30% millet flour:70% arrowroot flour have the best chemical characteristics (value 1,167) and the best sensory characteristics on snack bars from combination of 50% millet four:50% arrowroot flour (value 0,745) based on the DeGarmo effectiveness index test.
Co-Authors Abdillah Rizqi Firmansyah Bambang Hermanu Dyah Ilminingtyas Wahyu Handayani Enny Purwati Nurlaili Justisia Iriani Dewanti Natasha Meisya Putri Nur Dwi Wahyu Wibowo Qonitah Setiajulihana Shaivaila Nashika Sri Suprapti Sulis Diyah Tia Wati