Article Per Year (5 Year)
p-Index From 2019 - 2024
0.61
P-Index
This Author published in this journals
All Journal Food Science and Technology Journal (Foodscitech) DedikasiMU: Journal of Community Service
Utami, Dwi Retnaningtyas
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Education Electrical & Electronics Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Social Sciences

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

Found 3 Documents
Search

 1 
SISTEM INFORMASI RT/RW DESA BULANGKULON BERBASIS WEB Ashari, Imam; Retnaningtyas Utami, Dwi; Ernawati, Ernawati; Sukaris, Sukaris; Rahmad Rahim, Andi
DedikasiMU(Journal of Community Service) Vol 3 No 3 (2021): DedikasiMU (Journal of Community Service), September 2021, ISSN: 2716-5140, E-ISS
Publisher : universitas Muhammadiyah Gresik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30587/dedikasimu.v3i3.3021

Abstract

Pada masa pandemi Covid-19 seperti ini, Peraturan Pemerintah Republik Indonesia Nomor 21 Tahun 2020 Tentang Pembatasan Online Berskala Besar Dalam Rangka Percepatan Penanganan Corona Virus Disease 2019 (Covid-19). teknologi informasi sangat diperlukan dari kehidupan kita. Semua aspek kehidupan telah memanfaatkan teknologi. Hampir di setiap sektor dalam bidang apapun semuanya telah terkoneksi dengan internet dengan berbagai jenis aplikasi yang mendukungnya baik yang berbasis web maupun mobile. Begitu pula dengan layanan pemerintahan tingkat bawah pun harus patuh terhadap protocol yang diterapkan pemerintah, untuk itu perlu di lakukan dan diciptakan sebuah inovasi baru agar masyarakat tetap mendapatkan layanan terbaik bahkan untuk pemerintahan paling bawah RT/RW. Dengan adanya teknologi seluruh pekerjaan manusia dapat dilakukan dalam jaringan (internet) dan mempermudah semua pekerjaan manusia itu sendiri, adanya peran teknologi dapat membantu memutus mata rantai penyebaran virus Covid-19
Evaluation of Phytochemicals And Antioxidant Activity (IC50) of Bintaro Fruit Ethanol Extract (Cerberaodollam L.) Prayitno, Sutrisno Adi; Lestari, Lilla Puji; Utami, Dwi Retnaningtyas; Salsabila, Nadhifah
Food Science and Technology Journal (Foodscitech) Vol 4 No 1 (2021)
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (239.718 KB) | DOI: 10.25139/fst.v4i1.3686

Abstract

The phytochemical compounds in bintaro fruit can be used as herbs to maintain health. The compounds that play a role are flavonoids and phenols. These two compounds can be used as a reference for measuring the level of antioxidant activity in natural materials. There is a correlation between total phenols, total flavonoids, and antioxidants (IC50) found in natural ingredients. The purpose of this study was to determine the total phenol content, flavonoids, and antioxidant activity in the ethanol extract of Bintaro fruit. Bintaro fruit was extracted using ethanol solvent by maceration method which was then evaporated with a rotary evaporator on the obtained macerate. The extract obtained was then analyzed for levels of total flavonoids, total phenols, and antioxidants (IC50). Ethanol extract of bintaro fruit in the study produced total phenol content of 73.04 mg GAE/g extract, flavonoids 41.61 mg QE/g extract and had antioxidant activity (IC50=275.06 ppm). Recommended for in vivo or in vitro assay for certain diseases using these extracts.Further research is needed with the use of other solvent to see optimall in the screening of active compounds.
FORTIFICATION OF MORINGA OLEIFERA FLOUR ON QUALITY OF WET NOODLE Prayitno, Sutrisno Adi; Galih Patria, Domas; Mardiana, Nur Agustin; Utami, Dwi Retnaningtyas; Kusumawati, Rinda; Rochma, Nurtalitha Alifia; Niam, Muhammad Khoirun
Food Science and Technology Journal (Foodscitech) Vol. 4 No. 2 (2022): FOODSCITECH
Publisher : Universitas Dr Soetomo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25139/fst.v4i2.4236

Abstract

Noodles are foods that are often consumed by the public and contain a lot of carbohydrate compounds. Human needs are not only for carbohydrates but also for protein, fat, or mineral compounds. The need for macronutrients or minerals is not only found in flour sources, but can be obtained from natural sources such as Moringa oleifera leaves. It is known that Moringa oleifera leaves have nutritional, mineral or antioxidant potential and other bioactive. The purpose of this study was to determine the levels of macronutrients, crude fiber, and minerals (Ca and Fe) contained in wet noodles added (fortified) with Moringa oleifera leaves flour. In this study, the experimental design used a completely randomized design (CRD). The treatment carried out in the study was using 100% wheat flour as a control, 5% Moringa oleifera leaves flour, and 95% wheat flour, 10% Moringa oleifera leaves flour and 90% wheat flour, 15% Moringa leaves flour, and 85% wheat flour. The results showed that the addition of higher concentrations of Moringa oleifera flour resulted in differences in crude fiber, macronutrients and minerals in wet noodle products. Increasing the concentration of Moringa oleifera flour used also has a different effect on the sensory parameter of noodles. It is recommended that the use of Moringa oleifera flour does not exceed 5% because it is greatly affects the organoleptic of the product. Concentrations of 5%, 10%, and 15% have potential to increase macronutrients and minerals in noodle products. So it can be confirmed that Moringa oleifera leaves have the potential as a source of functional food. Key words: Noodles, Moringa oleifera, macro nutrition, minerals
Co-Authors Andi Rahmad Rahim Ashari, Imam Domas Galih Patria Ernawati Ernawati Kusumawati, Rinda Lestari, Lilla Puji Niam, Muhammad Khoirun Nur Agustin Mardiana Rochma, Nurtalitha Alifia Salsabila, Nadhifah Sukaris Sutrisno Adi Prayitno