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All Journal Jurnal Pangan dan Gizi PROSIDING SEMINAR NASIONAL JURNAL KESEHATAN Abdimas Prosiding Seminar Nasional Unimus
Wikanastri Hersoelistyorini
Program Studi S1 Teknologi Pangan Universitas Muhammadiyah Semarang
Agriculture, Biological Sciences & Forestry Arts Humanities Education Engineering Health Professions Nursing Public Health Social Sciences

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IbM KELOMPOK IBU RUMAH TANGGA DI KAMPUNG KOKOSAN DALAM PRODUKSI ABON IKAN BANDENG Hersoelistyorini, Wikanastri; Nugraheni, Yunita; Hardiyanti, Diana
Jurnal Abdimas Vol 19, No 1 (2015)
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LP2M), Universitas Negeri Semarang

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Abstract

Ibu rumah tangga memiliki peran dan potensi yang sangat strategis dalam mendukung program pengentasan kemiskinan di Indonesia. Karena itu, program pemberdayaan ibu rumah tangga dalam bidang ekonomi perlu dimaksimalkan dan dilakukan secara berkesinambungan, melalui program- program usaha peningkatan pendapatan keluarga sejahtera (UPPKS) yang bertujuan untuk memaksimalkan peran serta ibu rumah tangga dalam mengisi waktu luangnya untuk meningkatkan pendapatan keluarga. Mitra kegiatan ipteks bagi masyarakat (IbM) adalah 2 (dua) kelompok ibu rumah tangga dari RT 10 dan RT 11 RW 07 kampung Kokosan, Sendangguwo, Tembalang, Semarang. Keluarga mitra masuk dalam kategori keluarga sederhana. Adanya keterbatasan ekonomi maupun pengetahuan serta peran dan potensi strategis yang dimiliki mitra untuk meningkatkan pendapatan keluarga, maka ibu-ibu rumah tangga ini layak dijadikan mitra dalam program IbM ini, melalui pelatihan produksi abon ikan bandeng. Metode kegiatan IbM ini menggunakan strategi pelatihan ketrampilan usaha dibidang boga dengan metode pendekatan participatory learning dengan menekankan learning by doing, melalui penyuluhan, pembinaan, demonstrasi, dan simulasi penyelenggaraan usaha produksi abon ikan bandeng. Melalui program IbM ini berhasil dibentuk kelompok UPPKS “MAKMUR JAYA” yang bergerak dibidang usaha boga produksi abon ikan bandeng. Produk abon ikan bandeng yang dihasilkan menggunakan merk “ETY” dan nomor P-IRT: 206337401514-17. Teknologi yang ditransfer pada program IbM ini adalah penggunaan alat presto elektrik untuk melunakan tekstur ikan bandeng dan penggunaan alat sealer untuk mengemas abon ikan bandeng.Kata kunci : Abon ikan bandeng, entrepreneurship, ibu rumah tangga,participatory learning, dan UPPKS.
IbM KELOMPOK IBU RUMAH TANGGA DI KAMPUNG KOKOSAN DALAM PRODUKSI ABON IKAN BANDENG Hersoelistyorini, Wikanastri; Nugraheni, Yunita; Hardiyanti, Diana
Jurnal Abdimas Vol 19, No 1 (2015)
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LP2M), Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Ibu rumah tangga memiliki peran dan potensi yang sangat strategis dalam mendukung program pengentasan kemiskinan di Indonesia. Karena itu, program pemberdayaan ibu rumah tangga dalam bidang ekonomi perlu dimaksimalkan dan dilakukan secara berkesinambungan, melalui program- program usaha peningkatan pendapatan keluarga sejahtera (UPPKS) yang bertujuan untuk memaksimalkan peran serta ibu rumah tangga dalam mengisi waktu luangnya untuk meningkatkan pendapatan keluarga. Mitra kegiatan ipteks bagi masyarakat (IbM) adalah 2 (dua) kelompok ibu rumah tangga dari RT 10 dan RT 11 RW 07 kampung Kokosan, Sendangguwo, Tembalang, Semarang. Keluarga mitra masuk dalam kategori keluarga sederhana. Adanya keterbatasan ekonomi maupun pengetahuan serta peran dan potensi strategis yang dimiliki mitra untuk meningkatkan pendapatan keluarga, maka ibu-ibu rumah tangga ini layak dijadikan mitra dalam program IbM ini, melalui pelatihan produksi abon ikan bandeng. Metode kegiatan IbM ini menggunakan strategi pelatihan ketrampilan usaha dibidang boga dengan metode pendekatan participatory learning dengan menekankan learning by doing, melalui penyuluhan, pembinaan, demonstrasi, dan simulasi penyelenggaraan usaha produksi abon ikan bandeng. Melalui program IbM ini berhasil dibentuk kelompok UPPKS “MAKMUR JAYA” yang bergerak dibidang usaha boga produksi abon ikan bandeng. Produk abon ikan bandeng yang dihasilkan menggunakan merk “ETY” dan nomor P-IRT: 206337401514-17. Teknologi yang ditransfer pada program IbM ini adalah penggunaan alat presto elektrik untuk melunakan tekstur ikan bandeng dan penggunaan alat sealer untuk mengemas abon ikan bandeng.Kata kunci : Abon ikan bandeng, entrepreneurship, ibu rumah tangga,participatory learning, dan UPPKS.
PENGARUH LAMA SIMPAN PADA SUHU RUANG TERHADAP KADAR PROTEIN DODOL TAPE KULIT UMBI UBI KAYU Wikanastri . Hersoelistyorini; Didik Sumanto; Lugman . Najih
Jurnal Pangan dan Gizi Vol 1, No 1 (2010): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.1.1.2010.%p

Abstract

The carbohydrate’s content of cassava is quite high, so it is possible to be used as the source of energy for microorganism in fermentation process. The result of fermentation in cassava can be processed as food product in the form of ‘dodol’. The aim of this research to find out whether there is any difference of protein content based on the duration of saving the fermented cassava in the normal temperature. The result of research based on the data which were tested using Kruskal Wallis test showed that p-value = 0,009; if α = 5% is applied, so that p-value < α. There is a difference in the protein content of the dodol of tapai cassava product, which is saved in the normal temperature. Key words : dodol, cassava, fermentation.
Sifat Fisik, Kimia, dan Sensoris Es Krim Susu Kedelai dengan Penambahan Ekstrak Kayu Manis Fuady Shobur; Wikanastri Hersoelistyorini; Yunan Kholifatuddin Syadi
Jurnal Pangan dan Gizi Vol 11, No 1 (2021): Kajian Pangan Dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.11.1.2021.73-87

Abstract

Soy milk is an alternative to cow's milk in ice cream making because it has almost the same protein content as cow's milk. The unpleasant smell of soy milk is a problem that often arises, so efforts are needed to cover it up. Cinnamon is known to give aroma so that it can suppress the unpleasant aroma of soy milk and can improve the resistance to melting and overrun of non-cow's milk ice cream. The purpose of this study was to determine the effect of the addition of cinnamon extract on the physical, chemical and sensory properties of soy milk ice cream. The variations in the addition of cinnamon extract were (0,1,3,5, and 7%). This research begins with making soy milk, making cinnamon extract and making ice cream. The resulting ice cream is analyzed for physical properties (overrun and melting resistance), chemical properties (protein content) and sensory properties (color, aroma, taste and texture). This research is an experimental type using a completely randomized design (CRD) monofactor with 5 treatments and 5 replications. The addition of 5% cinnamon extract is the best treatment with an overrun value of 3.09%, melting resistance 18.74 minutes / 10g, protein content of 6.72%, hedonic sensory properties of 3.01 (like). The results showed that the addition of cinnamon extract to soy milk ice cream had a significant effect on physical, chemical and sensory properties.
Pengaruh Penambahan Maizena Terhadap Kadar ΒetaKaroten, Aktivitas Antioksidan Dan Sifat Organoleptik Sup Labu Kuning Instan Dian Eka Rahma Yulianti; Nurrahman Nurrahman; Wikanastri Hersoelistyorini
Jurnal Pangan dan Gizi Vol 10, No 2 (2020): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.10.2.2020.61-72

Abstract

Yellow pumpkin is one of the agricultural products that contain beta-carotene and high antioxidant compounds so it is good for body health. Pumpkin processed into Instant yellow pumpkin soup with added cornstarch and set flour formulation Maize is the best for instant soup. The purpose of this study was to determine the effect of maize addition to beta-carotene levels, antioxidant activity and organoleptic instant yellow pumpkin soup. The factor of this research is the addition treatment cornstarch (0%, 2%, 4%, 6%). Tests carried out are beta-carotene levels, antioxidant activity, and organoleptic (color, aroma, taste, texture). Results research that has been done, obtained the best levels of antioxidants (12.90%) in the sub pumpkin instant yellow with the addition of cornstarch 4%, the best content of beta-carotene (43.20 ppm) in the instant yellow pumpkin sub with the addition of 4% cornstarch, and organoleptic properties (color, aroma, taste, and texture with a degree of liking) best on the yellow pumpkin sub instant with the addition of cornstarch 4%. Moisture content of 10.45%, ash content of 1.12%, 6.72% protein content, 11.01% fat content, 16.16% fiber content, and total carbohydrate by 54.54%.
Pengaruh Lama Perkecambahan Terhadap Rendemen, Kadar Antosianin, Vitamin E dan Aktivitas Antioksidan Kecambah Kedelai Hitam Siti Asropah; Nurrahman Nurrahman; Wikanastri Hersoelistyorini
Jurnal Pangan dan Gizi Vol 9, No 1 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.1.2019.39-52

Abstract

Germination process can increase the nutritional value and functional properties that exist in the grain. Black soybeans contains anthocyanin, vitamin E and antioxidant activity that is beneficial to health. This study aims to determine the effect of long germination on rendement, anthocyanin, vitamin E levels and antioxidant activity on black soybean sprouts. Preliminary studies includes optimalization the length of germination and characterization of black soybean seeds. The main research includes physical and chemical analysis of rendement measurement, anthocyanin content, vitamin E content and antioxidant activity.  Then, analysis of proximate content on black soybean sprouts best result from long treatment of germination. The data measurement of black soybeans sprouts was obtained a digital scales and spectrophotometer UV-Vis. The results showed that (1) The germination has an effect on rendement, anthocyanin, vitamin E levels and antioxidant activity on black soybean sprouts. (2) In 40 hours long germination treatment showed anthocyanin level (91.84 mg / 10 g) and antioxidant activity (24.51% RSA) has the highest value. (3) The longer of germination has higher value on rendement percentage and vitamin E content.
KADAR AIR, TOTAL VOLATIL NITROGEN (TVN) SERTA SIFAT SENSORIS IKAN BANDENG ASAP CAIR KEMASAN VAKUM BEDASARKAN VARIASI SUHU DAN LAMA PENYIMPANAN Yusuf Hamdani; Wikanastri Hersoelistyorini
Jurnal Pangan dan Gizi Vol 10, No 1 (2020): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.10.1.2020.34-48

Abstract

Storage of milkfish liquid smoke vacuum packaging is stored with variations in temperature (room temperature and cold temperature) and storage time. The aim of this study was to determine the effect of milkfish storage in vacuum packaging liquid with temperature variations (room temperature and cold temperature) as well as storage time on moisture content, TVN and sensory properties. This study used a Completely Randomized Design (CRD) consisting of 2 factors, factor I was variation in temperature (room temperature and cold temperature) and factor 2 was storage time (0, 5, 10, 15 and 20 days). The results of the research on TVN levels and moisture content showed that all treatments both time and temperature variations during storage were 20 days, the levels of TVN and moisture content still met SNI. Sensory testing of the color of the texture and aroma of all treatments both time and temperature variations are not significantly different. except for the texture stored in cold temperatures on the 10th and 20th days, it is significantly different
IDENTIFIKASI PENGGUNAAN FORMALIN PADA TAHU PUTIH DI PASAR KEDUNGMUNDU DAN RANDUSARI SEMARANG Bambang Sri Wahyono; Wikanastri Hersoelistyorini; Agus Suyanto
Jurnal Pangan dan Gizi Vol 6, No 1 (2016): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.6.1.2016.%p

Abstract

White tofu is a product of processed soybean food that has high water content and not durable. The practice of preservation is often done by the trader is to soak the tofu using formalin, so tofu is not easily destroyed, resistant to microorganisms, and can last up to seven days. Kedungmundu and Randusari markets are two major markets in Semarang, allegedly many food products sold contain harmful substances such as non-food preservative (formalin), dye clothes, and so forth. One food product that is suspected to contain harmful substances is white tofu. White tofu as one of the food products that many consumers demand, must be ascertained the quality. This study was conducted descriptively with qualitative examination of the presence or absence of formalin content in tofu analyzed by Chromatopic Acid and Resorcinol reagents. The organoleptic test used nonparametric statistical test with friedman test and continued wilcoxon test. The result of this study showed that most of the white tofu sold in Kedungmundu and Randusari markets positively contain formalin with a percentage of 71% in Kedungmundu market and 67% in Randusari market. Organoleptic assessment was in conformity with qualitative test results, samples with the highest average scores showed negative results and samples with the lowest average scores showed a formalin positive result.
SIFAT KIMIA DAN ORGANOLEPTIK TELUR ASIN MEDIA ABU SERABUT KELAPA DENGAN PERBEDAAN LAMA PENYIMPANAN Onny Cahyasari; wikanastri hersoelistyorini; nurrahman nurrahman
Jurnal Pangan dan Gizi Vol 9, No 2 (2019): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.9.2.2019.41-53

Abstract

Eggs are easily damaged foodstuffs. Salting is one way to minimize damage and maintain storage. Salting generally uses NaCl salt for curing. In this study salting is done by utilizing the salt content of KCl in coconut fiber ash. This study aims to analyze the Total Volatile Nitrogen (TVN), rancidity (TBA) and organoleptic of salted eggs coconut fiber ash in during storage. This study used a Completely Randomized Design of One factor, with four different storage periods; 0 week storage, 1st week storage, 2nd week storage, and 3rd week storage were analyzed TVN (Total Volatile Nitrogen), TBA (Thiobarbituric Acid) and organoleptic properties (hedonic quality). Data on TVN and TBA were analyzed using ANOVA while organoleptic was analyzed using Friedmen test. The highest result of TVN at 3rd week was 1,902 mg / 100g and the highest TBA result also at 3rd week was 7.8 mg / kg of material. TVN and TBA results were noticeable differences during storage. The longer stored then the TVN and TBA levels will increase. The organoleptic test produces salted eggs with color, aroma, texture that were not significantly different during storage and taste that was getting salty during storage. Based on the results of organoleptic test, salted eggs of coconut fiber ash were still acceptable until 3rd week.
Aktivitas Antioksidan dan Sifat Organoleptik Teh Daun Sirsak (Annona muricata Linn.) Berdasarkan Variasi Lama Pengeringan Delvi Adri; Wikanastri Hersoelistyorini; Agus Suyanto
Jurnal Pangan dan Gizi Vol 4, No 1 (2013): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.4.1.2013.%p

Abstract

Soursop leaf has been used traditionally to treat a variety of diseases, because soursop leaf contain antioxidant compound. The research objective to be achieved is to measure and analyze the activity of antioxidant and organoleptic properties of Soursop Leaf Tea by variations in drying time 30,60, 90, 120, and 150 minutes. Measurement of antioxidant activity using UV-Vis spectrophotometry method (λ 517 nm), whereas the organoleptic parameters :  taste, color, aroma, and appearance. Result of studies that a treatment time of drying effect on antioxidant activity of Soursop Leaf Tea. Soursop leaf drying conditions at 50oC with a temperature of 150 minutes give the highest level of antioxidant activity and the lowest EC50 value, but it  has lowest a flavor organoleptic. Recommendations, dryingtemperature of 50oC tailings with drying 150 minutes, and to increase flavor can be done with the  added the essen.
Co-Authors agus marjoko Agus Suyanto Agus Suyanto Andre Raziq Muhammad Andri Cahyo Kumoro Anik Sholekah Oktaviana Arif Wibowo Ayu Noviani Hanum Ayu Rahmawati Sulistyaningtyas Azqia Fajriyani Bambang Sri Wahyono Catur Ayu Wulandari Devi - Nurlita Dian Anggisari Dian Eka Rahma Yulianti Diana Hardiyanti Didik Sumanto Diode Yonata Endang Triwahyuni M Faridha Arinachaque Fuady Shobur Iis Istiqomah Indah Tri Minarni Indah Trisnawati Khoirunnisa Widyaningrum Livia Isnaini Lugman . Najih Muhammad - Yusuf MUHAMMAD YUSUF muthia damayanti Niza Hudani Nabila Novi Dyah Fitriani Nur rahman Nurhidajah - nurrahman nurrahman Nurrahman Nurrahman Nurrahman Nurrahman Onny Cahyasari Purwanto - Ranum Ester Putri Perdani Rinesti Dwiyaning Putri Riska Cipta Sari Siswi Sekar Sari SITI AMINAH Siti Asropah Sri Sinto Dewi Stalis Norma Ethica Wulandari Meikawati Yunan Kholifatuddin Sya’di Yuni Nurkuntari Yunita Nugraheni Yunita Nugraheni Yusuf Hamdani