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Utami, Nurul Putrie
Universitas Ahmad Dahlan
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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)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35870/ajad.v2i1.42

Abstract

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.
PENINGKATAN KAPASITAS KEWIRAUSAHAAN MELALUI PELATIHAN OLAHAN KERIPIK PISANG BAGI KELOMPOK WANITA TANI DI DESA SOMONGARI Nurul Putrie Utami; Hadi Sasongko; Zuchrotus Salamah; Purwanti Pratiwi Purbosari
Jurnal Abdi Insani Vol 9 No 4 (2022): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v9i4.777

Abstract

Somongari Village is a village located in Kaligesing District, Purworejo whose main income is from durian and mangosteen plantations. However, in the last three years, plantation yields have continued to decline and so have the incomes of the people. Somongari Village actually has other plantation products in the form of bananas and is only sold at low prices which can be processed into processed products of high economic value and can become products that can be sold and increase the economy when the mangosteen and durian yields recede. This service activity aims to increase entrepreneurial capacity through training in making chocolate banana chips until they are ready to be marketed along with training in calculating the cost of sales(HPP) of banana chips. The target of this training activity was 14 members of the Suka Karya Makmur Women Farmers Group (KWT). The training media are presentation slides, leaflets, cooking utensils, kitchen scales and ingredients for making banana chips. Activities were carried out using demonstration and simulation methods. Training on banana chips processing was attended by very enthusiastic and active training participants. However, on the topic of HPP calculation, it is a new knowledge for participants, so the explanation was carried out slowly. So far, the determination of the selling price only considers the price of raw materials and did not involve aspects such as labor and equipment depreciation costs. With this training, it was found that there was an increase in knowledge about how to process banana chips and HPP (p = 0.025). Skills in processing chips until they are ready for sale are also getting better. Through this training, participants could improve their entrepreneurial skills by setting a selling price so they can get maximum profit. Product processing training along with HPP training can improve participants' knowledge and skills. This can increase the entrepreneurial capacity as well as the economic status of the community.
PENINGKATAN NILAI EKONOMI TEMULAWAK MELALUI PELATIHAN PEMBUATAN MINUMAN INSTAN Nurul Putrie Utami; Hadi Sasongko; Zuchrotus Salamah; Purwanti Pratiwi Purbosari
RESWARA: Jurnal Pengabdian Kepada Masyarakat Vol 4, No 1 (2023)
Publisher : Universitas Dharmawangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46576/rjpkm.v4i1.2497

Abstract

Temulawak merupakan salah satu tumbuhan rimpang yang mengandung banyak khasiat. Desa Somongari, selain terkenal dengan hasil manggis dan durian, ternyata juga memiliki hasil temulawak yang melimpah dan masih belum termanfaatkan dengan baik serta hanya dijual dalam bentuk kering. Terlebih kondisi perekonomian masyarakat sedang menurun karena hasil durian dan manggis beberapa tahun terakhir terus menurun. Oleh sebab itu, pelatihan pemanfaatan temulawak menjadi minuman instan bisa menjadi salah satu upaya peningkatan perekonomian masyarakat. Pembuatan minuman instan merupakan teknologi pengolahan pengkristalan yang sederhana dan mampu meningkatkan daya simpan dan daya terima dari hasil temulawak di Desa Somongari sehingga memiliki nilai ekonomi yang lebih tinggi pula. Kegiatan pelatihan ditujukan bagi kelompok wanita tani di Desa Somongari. Pelatihan dilaksanakan dengan metode simulasi pembuatan produk temulawak instan. Sarana yang digunakan pada pelatihan adalah media leaflet, alat masak dan bahan baku minuman instan. Evaluasi kegiatan ini dilakukan dengan menilai pengetahuan awal dan akhir dengan kuesioner serta observasi langsung. Hasil dari kegiatan pelatihan ini yaitu terdapat peningkatan pengetahuan dalam mengolah minuman temulawak instan (p<0,01). Selain itu, para peserta juga makin terampil dalam mengolah minuman instan ini. Maka dari itu dapat disimpulkan bahwa pelatihan pembuatan minuman temulawak instan efektif dalam meningkatkan pengetahuan dan keterampilan peserta. Pelatihan ini diharapkan dapat meningkatkan pengetahuan mengenai temulawak dan memberikan peluang usaha kepada masyarakat sehingga meningkatkan perekonomian
Efek Perebusan Basa dan Asam terhadap Kandungan Gizi dan Zat Anti Gizi pada Pembuatan Tempe Biji Kecipir Nurul Putrie Utami; Aprilia Fitriani; Nabila Fadhila Rahma; Okvania Putri Nabila; Wahyu Nugroho
Jurnal Dunia Gizi Vol 5, No 2 (2022): 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.v5i2.5528

Abstract

Pendahuluan; Biji kecipir merupakan salah satu tanaman yang mudah dibudidayakan di daerah tropis dan memiliki kandungan gizi yang tinggi terutama protein. Namun, penggunaannya dalam konsumsi sehari-hari masih jarang karena adanya sifat organoleptik yang kurang disukai dan mengandung zat anti gizi. Pembuatan biji kecipir menjadi tempe diharapkan dapat meningkatkan daya terima biji kecipir. Tujuan; untuk mengetahui efek pemberian zat basa dan asam pada perebusan biji kecipir dalam pembuatan tempe biji kecipir terhadap kandungan gizi dan zat anti gizinya. Bahan dan Metode; jenis penelitian eksperimental dengan desain Rancangan Acak Lengkap (RAL). Perlakuan yang dilakukan adalah pembuatan tempe biji kecipir dengan perebusan 2x dengan air biasa (kontrol), perebusan pertama dengan basa, dan perebusan pertama dengan basa dan perebusan kedua dengan asam. Hasil dari tempe yang telah dibuat kemudian dianalisis kadar air, abu, gizi makro, serat, tanin, dan asam fitat. Hasil; Kedua perlakuan memiliki dampak pada kadar air yang lebih tinggi dibandingkan kontrol (p0,05). Kandungan gizi protein, lemak, dan serat lebih tinggi pada perlakuan kontrol (p0,05), tetapi kadar fitat lebih tinggi dari perlakuan lain (p0,05). Sedangkan pada perlakuan asam dan basa, cenderung memiliki kadar karbohidrat yang lebih tinggi serta tanin yang lebih tinggi (p0,05). Kesimpulan; Penggunaan basa dan asam pada perebusan biji kecipir hanya dapat meningkatkan kadar karbohidrat dan menurunkan asam fitat. Kandungan protein, lemak, serat, dan tanin yang lebih rendah dijumpai pada perlakuan tanpa basa dan asam.
The Relationship of Breakfast Habits, Coffee Consumption, and Sleep Duration with Obesity Incidence in University Students Nurul Putrie Utami; Cita Eri Ayuningtyas; Putri Cahya Pertiwi
Majalah Kesehatan Indonesia Vol. 4 No. 1: April 2023
Publisher : Utan Kayu Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47679/makein.2023110

Abstract

The increasing prevalence of adult obesity in Indonesia from 14,8 to 21,8% in 2013-2018 impacts in a higher incidence of various non-communicable diseases. Lifestyle changes such as sleeping habits, breakfast, exercise, and coffee consumption can escalate the risk of obesity. Purpose: The purpose of this study was to determine the relationship between breakfast habits, coffee consumption, and sleep duration with the incidence of obesity among Ahmad Dahlan University students. This study was an observational study with a cross-sectional design with a purposive sampling method. The subjects are 459 students of Universitas Ahmad Dahlan. The research instrument used was a self-administrated online questionnaire that asked about the habits of breakfast, sleep, and coffee consumption. Anthropometric data were obtained from the results of the latest anthropometric measurements of each research subject. The research data were processed using statistical applications using the chi-square test with a significance value of p <0.05. Results: Breakfast habits, frequency, sources, timing, and the menu was not related to nutritional status (p> 0.05). Other health habits such as sports habits and sleep duration also did not found any significant relationship with nutritional status (p> 0.05). However, coffee consumption was related to nutritional status (p = 0.001). This relationship was found in female subjects (p = 0.014). The conclusion of this study is that breakfast habits and sleep duration are not related to the nutritional status of students, while coffee drinking habits have a relationship with the nutritional status of students, especially female students.
Relationship between Communication and Job Stress to Employee Job Satisfaction at Waroeng Spesial Sambal Mayjend Sutoyo Branch, Yogyakarta Afrilla Danisa; Nurul Putrie Utami
Journal of Food and Culinary Vol. 6 No. 1 [Juni 2023]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v6i1.8715

Abstract

Communication and work stress influence job satisfaction and work productivity. Employee work productivity is an essential indicator for every company in its business activities regarding product quality and quantity. This study aims to obtain empirical evidence of the effect of communication and work stress on the job satisfaction of Waroeng Special Sambal or SS employees at the branch of Mayjend Sutoyo Yogyakarta. This type of research is an observational study with cross-sectional methods. The subjects used in this study were all Waroeng Special Sambal (SS) Mayjend Sutoyo Branch employees, totaling 33 people. The sampling technique used in this study used a purposive sampling method. The data was collected using a validated questionnaire measured by a Likert scale. Data analysis techniques used SPSS application with validity test, reliability test, normality test, multicollinearity test, heteroscedasticity test, multiple linear regression, test (R), t-test, and F test. This research was conducted from February 17, 2023, to March 19, 2023. This study showed that communication had no significant effect on employee job satisfaction. However, work stress negatively and significantly affects employee job satisfaction. Both communication and work stress influenced employee job satisfaction based on simultaneous tests. Therefore, in this study, stress significantly influences employee job satisfaction more than communication in Waroeng SS Mayjend Sutooyo Branch.
PEMERIKSAAN KESEHATAN GURU DAN SISWA DI SMK MUHAMMADIYAH NGAWEN GUNUNGKIDUL Ichsan luqmana Indra Putra; Sri Wijayanti Wulandari; Nurul Putrie Utami
GEMASSIKA: Jurnal Pengabdian Kepada Masyarakat Vol. 4 No. 1 (2020): MEI
Publisher : P3M Universitas Aisyiyah Surakarta

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

Abstract

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. 
Co-Authors Afrilla Danisa Anisa Nur Baitirahman Aprilia Fitriani Ayuningtyas, Cita Eri Baitirahman, Anisa Nur Cita Eri Ayuningtyas Emy Huriyati Hadi Sasongko Hadi Sasongko Hadi Sasongko, Hadi Hasnanisa, Nida Lathifah Indra Putra, ichsan luqmana Indra Putra, Ichsan Luqmana Khoiriyah Isni Martalena Br Purba Nabila Fadhila Rahma Natalina, Retno Novitha, Novitha Okvania Putri Nabila Prima Suci Rohmadheny Puriadi, Perkasa Gadik Purwanti Pratiwi Purbosari Purwanti Pratiwi Purbosari Putri Cahya Pertiwi Retno Natalina Sri Wijayanti Wulandari Wahyu Nugroho Widodo Hariyono Widodo Hariyono Wulandari, Sri Wijayanti Zuchrotus Salamah Zuchrotus Salamah Zuhrotus Salamah