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Pengaruh Penambahan Varian Ubi Jalar terhadap Sifat Organoleptik Es Krim Baitirahman, Anisa Nur; Utami, Nurul Putrie
Journal of Food and Culinary Vol 2, No 1 (2019)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v2i1.1527

Es krim merupakan produk olahan pangan beku yang biasa dikonsumsi sebagai makanan selingan (dessert) dengan bahan utama dalam pembuatannya seperti lemak, bahan kering tanpa lemak (BKTL), bahan pemanis, pengemulsi dan bahan penstabil. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ubi jalar terhadap sifat organoleptik es krim serta untuk mengetahui tingkat kesukaan panelis terhadap es krim ubi jalar. Perlakuan yang dilakukan pada penelitian ini adalah perbandingan pemberian ubi jalar yang berbeda warna Â dengan formula sebagai berikut : B1= penambahan ubi jalar 0%, B2= penambahan ubi jalar ungu 7,5% tehadap 1000 ml susu cair, B3=penambahan ubi ungu 15% terhadap 1000 ml susu cair, B4= penambahan ubi jalar ungu 22,5% terhadap 1000 ml susu cair, B5= penambahan ubi jalar kuning 22,5% terhadap 1000 ml susu cair dan B6= penambahan ubi jalar putih 22,5% terhadap 1000 ml susu cair. Penelitian ini menggunakan rancangan acak lengkap yang dinilai oleh 22 orang panelis semi terlatih sebagai ulangan. Hasil penelitian ini menunjukan bahwa pemberian ubi jalar sangat berpengaruh terhadap sifat organoleptik dan tingkat kesukaan panelis terhaap es krim.

PEMERIKSAAN KESEHATAN GURU DAN SISWA DI SMK MUHAMMADIYAH NGAWEN GUNUNGKIDUL Indra Putra, Ichsan luqmana; Wulandari, Sri Wijayanti; Utami, Nurul Putrie
GEMASSIKA : Jurnal Pengabdian Kepada Masyarakat Vol 4, No 1 (2020): MEI
Publisher : P3M STIKES Aisyiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30787/gemassika.v4i1.494

Gunungkidul merupakan kabupaten yang terdapat di Yogyakarta dan memiliki tingkat kecukupan gizi yang rendah. Banyak kasus tentang kekurangan gizi yang terjadi di beberapa kecamatan di Gunungkidul. Rendahnya angka kekurangan gizi tersebut diperparah dengan tingginya tingkat penderita anemia di Gunungkidul, salah satunya di Kecamatan Ngawen. Kegiatan ini bertujuan untuk memberikan sosialisasi dan pemeriksaan gizi kepada siswa dan guru SMK Muhammadiyah di Kecamatan Ngawen. Kegiatan dilakukan selama 3 hari berturut-turut. Kegiatan diawali dengan sosialisasi tentang kecukupan gizi dan anemia, baik dari segi penjelasan ataupun cara penanggulangan. Kegiatan kemudian dilanjutkan dengan pemeriksaan kesehatan bagi guru dan siswa SMK. Pemeriksaan kesehatan yang dilakukan adalah pemeriksaan TB (tinggi badan), BB (berat badan), HB (hemoglobin), tekanan darah, kolesterol, asam urat dan glukosa. Untuk siswa dilakukan pemeriksaan TB, BB, HB dan tekanan darah, sedangkan untuk guru semua pemeriksaan dilakukan. Hasil yang didapatkan menunjukkan bahwa kondisi kesehatan guru dan murid yang didapatkan masih dalam masuk kisaran normal. Kesimpulan dari penelitian ini adalah kondisi siswa dan guru di SMK Muhammadiyah Ngawen tergolong normal dan perlu adanya pengontrolan kondisi kesehatan guru dan murid.

Pelatihan budidaya maggot untuk mendukung upaya penguatan ekonomi di masa pandemi Covid-19 di Desa Somongari, Purworejo Sasongko, Hadi; Salamah, Zuchrotus; Purbosari, Purwanti Pratiwi; Utami, Nurul Putrie; Puriadi, Perkasa Gadik; Hasnanisa, Nida Lathifah; Novitha, Novitha
Community Empowerment Forthcoming issue
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.4440

Saat ini, Warga Desa Somongari mulai menggalakkan budidaya lele dan ayam sebagai sarana pemenuhan kebutuhan lauk-pauk sehari-hari di masa pandemi. Salah satu pakan alternatif untuk ayam dan lele yang dapat dengan mudah dibudidayakan dan mengandung protein tinggi adalah maggot. Tujuan dilakukannya pengabdian ini adalah agar warga Desa Somongari dapat mengembangbiakkan maggot BSF secara mandiri sebagai upaya penghematan pengeluaran pakan. Pelatihan ini dilakukan melalui tiga tahapan, yaitu persiapan, pelaksanaan, dan evaluasi. Metode yang digunakan dalam penyampaian materi adalah ceramah, demonstrasi, dan praktik langsung. Sementara itu, media yang digunakan berupa leaflet. Berdasarkan hasil pre-test dan post-test yang dilakukan, diketahui bahwa sebanyak 85.71% peserta pelatihan meningkat pemahamannya terkait budidaya maggot. Kegiatan ini berimplikasi pada peningkatan pengetahuan dan keterampilan warga Desa Somongari dalam budidaya maggot BSF untuk keperluan pakan ternak sehari-hari.

Pengaruh Penambahan Varian Ubi Jalar terhadap Sifat Organoleptik Es Krim Anisa Nur Baitirahman; Nurul Putrie Utami
Journal of Food and Culinary Vol. 2 No. 1 [Juni 2019]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v2i1.1527

Es krim merupakan produk olahan pangan beku yang biasa dikonsumsi sebagai makanan selingan (dessert) dengan bahan utama dalam pembuatannya seperti lemak, bahan kering tanpa lemak (BKTL), bahan pemanis, pengemulsi dan bahan penstabil. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ubi jalar terhadap sifat organoleptik es krim serta untuk mengetahui tingkat kesukaan panelis terhadap es krim ubi jalar. Perlakuan yang dilakukan pada penelitian ini adalah perbandingan pemberian ubi jalar yang berbeda warna Â dengan formula sebagai berikut : B1= penambahan ubi jalar 0%, B2= penambahan ubi jalar ungu 7,5% tehadap 1000 ml susu cair, B3=penambahan ubi ungu 15% terhadap 1000 ml susu cair, B4= penambahan ubi jalar ungu 22,5% terhadap 1000 ml susu cair, B5= penambahan ubi jalar kuning 22,5% terhadap 1000 ml susu cair dan B6= penambahan ubi jalar putih 22,5% terhadap 1000 ml susu cair. Penelitian ini menggunakan rancangan acak lengkap yang dinilai oleh 22 orang panelis semi terlatih sebagai ulangan. Hasil penelitian ini menunjukan bahwa pemberian ubi jalar sangat berpengaruh terhadap sifat organoleptik dan tingkat kesukaan panelis terhaap es krim.

Peningkatan Kesadaran Lingkungan dan Kesehatan Masyarakat Desa Somongari melalui Edukasi Dampak Pupuk dan Pestisida Anorganik Purwanti Pratiwi Purbosari; Hadi Sasongko; Zuchrotus Salamah; Nurul Putrie Utami
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 7 No. 2 (2021): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.7.2.131-137

Somongari Village, located in Purworejo District, Central Java Province, is well-known as a producer of durian and mangosteen fruits. The income of Somongari Villagers depends on this commodity, however because of durian and mangosteen can only be harvested during a specific season, the villager plans to build vegetable houses for their daily needs. Based on the data obtained through Forum Group Discussion (FGD) with representatives of the villager and farmer group, the villager had not used organic fertilizers and pesticides. The practicality and fast yield of inorganic fertilizers and pesticides are the reasons villagers use them more. In contrast, the application of inorganic fertilizers and pesticides can hurt the environment and human health. Therefore, education was carried out for the Somongari villagers to increase the knowledge and awareness of environmental sustainability and health, primarily due to inorganic fertilizer and pesticide impact. The method used in this event was include preparation (coordination and problem identification through FGD), implementation (delivery of material), evaluation, and follow-up plans. After this activity, public knowledge of the impact of inorganic fertilizers and pesticides has increased. It can be seen from the pretest and post-test scores, respectively, before and after the material's presentation. In addition, the success of this program can also be seen from the awareness of the villager to make follow-up plans related to the production of organic fertilizers and pesticides.

Peningkatan Keterampilan Kader Posyandu dalam Memantau Pertumbuhan Anak Balita pada Masa Pandemi Covid 19 Nurul Putrie Utami; Khoiriyah Isni; Prima Suci Rohmadheny
PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 7 No Special-1 (2022): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institute for Research and Community Services Universitas Muhammadiyah Palangkaraya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33084/pengabdianmu.v7iSpecial-1.2358

The Covid-19 pandemic has resulted in the cessation of implementing the Integrated Healthcare Center (Posyandu) program in Wonokromo 1, Wonokromo, Pleret Bantul. In contrast, the early period of life, including infancy and children, is a critical period of body and brain growth. Any nutritional problems could lead to serious nutritional problems and low intelligence. Therefore, this service program aims to optimize posyandu activities by arranging the training for cadres to support toddlers’ growth in the Covid-19 pandemic era. The training included anthropometric measurements and analysis of growth charts for children under five for posyandu’s cadres. This activity was attended by 15 posyandu cadres and delivered by using discussion, simulation, and demonstration methods. It was found that the cadres still made some mistakes in measuring weight, body length, height, and head circumference, so they were given a demonstration of the correct measurement methods. The cadres are also trained to interpret the data in growth charts and explain their follow-up. The result of this activity is the enhancement in knowledge and skills in anthropometric measurements and growth charts interpretation by Posyandu’s cadres obtained from written tests and direct observations of the anthropometric measurements process and growth charts interpretation. It is expected that this activity will assist cadres in getting the correct measurement results to detect nutritional problems in toddlers quickly and accurately. Thus, they can be handled immediately and not cause severe dietary issues.

Exposure of Screen Time in Relationship with Obesity in Junior High School Adolescence in Yogyakarta Nurul Putrie Utami; Martalena Br Purba; Emy Huriyati
Jurnal Dunia Gizi Vol 1, No 2 (2018): Edisi Desember
Publisher : Study Program of Nutrition, Public Health Faculty, Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v1i2.3419

Obesity has been increasing throughout the world that also will impact to the increasing of non communicable disase realated to obesity. Obesity which is occurred since adolescence can worsen the problem because it will carry over until adult so it was necessary to prevent obesity by controlling the obesity risk factor. Some studies reveal that increasing obesity was emerged because of high screen time. Too much screen time can increase exposure of unhealthy snack and increase sedentary activity that was obesity risk factor. Objectives; to determine the relationship of screen time and obesity in adolescent in Junior High School in Yogyakarta. Material and Method; the type of research used was observational with a case control study approach. This research was conducted in 4 junior high schools in the city of Yogyakarta. The sample of this study was 120 students aged 12-15 years consisting of 60 students in the case group and 60 students in the control group selected by the proportionate random sampling method which then matched age and sex. Results; in this study it was found that there was a significant relationship between screen time of more than 2 hours/day and the risk of obesity in adolescent junior high school in Yogyakarta City (p=0.019) with an Odds Ratio of 2.6 (1.160-5.750). Higher screen time is significantly associated with a higher level of energy intake (p=0.037) with a Prevalence Ratio of 1.3 (1.025-1.638). Conclusion; it was found that there was a relationship between screen time and obesity in adolescent junior high school in Yogyakarta City.

Kondisi stres pada karyawan mempengaruhi tingkat konsumsi gula sederhana dan natrium Cita Eri Ayuningtyas; Nurul Putrie Utami; Widodo Hariyono; Retno Natalina
Jurnal Gizi Klinik Indonesia Vol 15, No 4 (2019): April
Publisher : Minat S2 Gizi dan Kesehatan, Prodi S2 IKM, FK-KMK UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijcn.51507

Stress in work staff influenced simple sugar and sodium intakeBackground: Stress is a condition that occurs to individual experiences a burden of a problem that can not solve there for lead to an unspecific response from the body. One of the causes of stress is the load of work. Stress caused by work could lead to obesity, cardiovascular disease, and diabetes. Change of behavior during stress like eating behavior cause of changing appetite on the individual.Objective: This research was aimed to analyze simple glucose and sodium intake during stress in staff.Method: This was a cross-sectional research design. A total of 125 subjects were chosen by purposive random sampling. The subject was the educational staff of Universitas Ahmad Dahlan. Data was collected as identity, nutrition intake used the Semi-Quantitative Food Frequency Questionnaire (SQFFQ), and stress level used Depression Anxiety Stress Scales (DASS) questionnaire. The statistical test used the Chi-Square test.Results: There is no significant difference between a simple sugar and sodium intake to stress level (p>0.05). The average of simple sugar and sodium intake classified as normal as much as 56.49±77.20 g for simple sugar intake and as much as 653.30±464.55 mg for sodium derived from food ingredients added salt and preservative foods. Data characteristic showed that the nutritional status of 40,8% of the staff was overweight and obese. Conclusions: There is no significant difference between stress level and simple sugar and sodium intake.

Pelatihan Pengolahan Produk Hasil Pertanian Organik pada Ibu-Ibu Kelompok Rumah Sayur SKM di Desa Somongari, Purworejo Nurul Putrie Utami; Hadi Sasongko; Zuhrotus Salamah; Purwanti Pratiwi Purbosari
Indonesia Berdaya Vol 3, No 3: May-July 2022
Publisher : Utan Kayu Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47679/ib.2022233

Organic agricultural products such as fresh vegetables is a product that is easily damaged and can cause losses if not utilized properly. Food processing is a way to increase the storage capacity of organic agricultural products. Instead of increasing storability of food, processing food products is also a choice to develop marketing of agricultural products. Therefore, the organic farming women as the members of the SKM (Suka Karya Makmur) Vegetable House Group was given training in the processing of organic agricultural products in the form of vegetable noodles, spinach chips, and vegetable sticks. The training activities were carried out using demonstration and simulation methods which were attended by 35 people. The team provides a demonstration with examples and then the participants simulate the processing of food products independently. Evaluation of activities is carried out by providing pre-test and post-test, observation, and interviews of participants. The result of this activity is an increase in knowledge, skills, and entrepreneurial interest from the members of the SKM Vegetable House Group. The training activity for the manufacture of organic agricultural products is the first step to improve the economic status of the community in Somongari Village.

Peningkatan Keterampilan Pengolahan Pangan Sayuran Organik secara Online bagi Kelompok Rumah Sayur SKM (Suka Karya Makmur) di Desa Somongari, Kaligesing, Purworejo, Jawa Tengah Nurul Putrie Utami; Hadi Sasongko; Zuchrotus Salamah; Purwanti Pratiwi Purbosari
AJAD : Jurnal Pengabdian kepada Masyarakat Vol. 2 No. 1 (2022): MAY 2022
Publisher : Lembaga Mitra Solusi Teknologi Informasi (L-MSTI)

Somongari Village was an organic farming location. Perishable vegetables require special handling to increase shelf life. There was a need for training which is expected to increase the knowledge and skills of the member of Kelompok Rumah Sayur SKM (Suka Karya Makmur), increase the selling benefit, and the shelf life of organic vegetables products. The training activities were processing vegetables from agricultural products into bittermelon chips, eggplant chips, tomato sauce, and chili sauce. The training began with product processing through food processing videos demonstration and then practiced it independently. Evaluation of the results of this activity was carried out in writing, verbally, direct observation of the process, and evaluation of the food products made. The result of this training is an increase in knowledge of participants and from verbal interactions and direct observation, it could be seen that the training materials can be understood and can be practiced well by the trainees.

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