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All Journal Jurnal Penelitian Saintek INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni

Mutiara Nugraheni

FT UNY

Author-ID : 2910157

Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management

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TEKNOLOGI PRESTO PADA PRODUK BERBASIS IKAN AIR TAWAR KAYA KALSIUM Mutiara Nugraheni; Titin Hera Widi Handayani; Agung Utama
INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Vol 20, No 2: Agustus 2016
Publisher : LPPM UNY

The purpose of this activity is to (1) provide an alternative freshwaterfish post-harvest processing; (2) producing an acceptable using waste fish headsand bones; (3) provide an alternative to consumers in the form of productsmade from freshwater fish that are high in calcium, ready for consumption andhave long-term expired time; and (4) developing agri-based home Industry.These research subjects were Merapi Bangkit dan Sumber Makmur farmergroups in Teplok and Mudal, Argomulyo Village, Cangkringan, Yogyakarta.The method carried out was discussion on proper fish process, hygiene sanitation, food licensing, packaging, marketing strategies and product manufacturing. Competencies evaluation was conducted at the end of the program by producing some product. The evaluation characteristics items were: flavor, color, aroma, texture, innovation and the price per pack. The results show that the alternative fish processing using fish waste that have a long-term expired date can be implemented

PENGEMBANGAN MOCAF (MODIFIED CASSAVA FLOUR) UNTUK PENINGKATAN DIVERSIFIKASI PANGAN DAN EKONOMI PASCA ERUPSI MERAPI Mutiara Nugraheni; Titin Hera Widi Handayani; Agung Utama
INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Vol 19, No 1: Februari 2015
Publisher : LPPM UNY

This activities is carried out in order to: (1) provide an alternative topost-harvest cassava in farmer groups of Mekar Sari Lor, Karang Gawang,Jumoyo, Cangkringan, Magelang regency which able to produce food based onmocaf that can be accepted by consumers, (2) provide an alternative toconsumers in food based on mocaf that ready to use and have a long shelf life,and (3) home industry development opportunities in Karang Gawang in anattempt to economic recovery after eruption of Merapi The steps taken to achieve the goal of this activities is to provide atheory characteristic of mushroom and way of processing, sanitation, hygieneand food sertification, packaging and selling price determination and long shelflife; practice make flour mocaf and products based on mocaf, namely egg roll,sempe,kembang goyang, and pangsit. Preference test for the products, the calculationofthesaleprice;acceptancetestingforproductsandpricesattheconsumerlevelanddeterminationofshelflifeasoneofthedatathatwillappearinthepackaging.Alternative processing of cassava into mocaf flour be implemented. Theyield of mocaf flour from cassava is 35% with a production cost of Rp 3300.00.The sale price with 40% mark-up is Rp 5000.00. Diversification processedproduct based on mocaf flour are egg roll, sempe, kembang goyang and pangsitwhich have a shelf life of 3 months. This products have opportunities to behome industry development because have a competitive price; mocaf flour Rp5,000.00/kg, egg roll Rp 6000.00/100 grams, pangsit Rp5000.00/200 grams,sempe Rp 5000.00/100 grams, and kembang goyang Rp 5000.00/100 grams

TEKNOLOGI PENGOLAHAN PATI GARUT DAN DIVERSIFIKASI PRODUK OLAHANNYA DALAM RANGKA PENINGKATAN KETAHANAN PANGAN Nani Ratnaningsih; Mutiara Nugraheni; Titin Hera Widi Handayani; Ichda Chayati
INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Volume 14, Nomor 2, Agustus 2010
Publisher : LPPM UNY

The objectives of community development activity are: 1) give alternative of processing technology of arrowroot for group of farmer KSM Mekar Sari di Desa Gegunung, Kel. Sendangsari, Kec. Pengasih, Kulon Progo, Yogyakarta, so that can yield arrowroot starch that fulfills standard quality with appropriate packaging and labeling; 2) know extraction technology efficiency of arrowroot starch with mechanically hydraulic press; 3) give alternative of food product to consumer in the form of arrowroot starch-based cookies that high nutrition and fulfills standard quality; and 4) give an opportunity for home industry with exploiting of arrowroot so can be empowered and increases public prosperity, especially farmer arrowroot. The community development activity was done from July up to November 2009 and divided to become some phases, that is preparation, implementation and evaluation. At preparation phase was done by designing of extraction arrowroot starch machine, making of hydraulic press machine for arrowroot starch extraction, making of arrowroot starch-based cookies, design of packaging and labeling, making of training matter and evaluation sheet. Implementation phase was done with discourse method, discussion, demonstration, practice of processing technology of arrowroot starch with hydraulic press machine, and practice of making of arrowroot starch-based cookies for general and diabetic consumer. Discourse matter contains about arrowroot characteristics and damage cause, processing technology of arrowroot, packaging and labeling, sanitary and hygiene, food safety, and economic analysis in the form of determination of production cost, selling price and BEP. Evaluation phase covered evaluation of input, process, product, and satisfaction of activity participant. Based on result and discussion can concluded that: 1) Community development activity have been done on 1 and 15 November 2009 followed by 21 members of group of farmer KSM Mekar Sari; 2) Extraction technology of arrowroot starch with hydraulic press machine can yield arrowroot starch closing standard quality of arrowroot starch according to SNI with appropriate packaging and labeling; 3) Extraction technology of arrowroot starch with hydraulic press machine more efficiently is compared to separation technique applied before all; 4) Alternative of food product in the form of arrowroot starch-bases cookies to general and diabetic consumer that high nutrition and fulfills standard quality; and 5) Processing technology and diversification of arrowroot starch product can open an opportunity for home industry that can be powered and increases resilience of food on local food material-based

INFLUENCE OF TYPE NUT TYPE, MANUFACTURE PROCESS AND TYPE OF INOKULUM ON CHANGE OF NUTRITION IN NUT TEMPE FERMENTATION OF TOLO BEAN Nani Ratnaningsih; Mutiara Nugraheni; Fitri Rahmawati
Jurnal Penelitian Saintek Vol 14, No 1: April 2009
Publisher : Institute of Research and Community Services, Universitas Negeri Yogyakarta

The objective of research is to increase pulses-based food security by the way of local foodstuff diversification, that is tempe from tolo bean. Specific objective of research is to study of influence some tolo bean types, making process, and inoculum types to nutrient changing during fermentation tempe from tolo bean.Research was done experimentally since May up to November 2008. Research was conducted by analysis proximate and digestible protein. Proximate analysis include water content, ash content, crude fat content, total protein content, dietary fibre content and carbohidrate content (by difference). Design research was complete block design with 2 times experiment replicates and 3 times sample replicate. Independent variable was tempe from tolo bean. Dependent variable was result of proximate analysis and digestible protein. Data analysis was conducted by analysis of variance and post hoc test of DMRT (Duncan Multiple Range Test) at 5 % significance level.Based on result of research can concluded that 1) process of tempe from tolo bean yielding which highest digestible protein was wet grind processing with usar leaf, and 2) tolo bean types, making process, and inoculum types had significantly influence to nutrient changing during fermentation tempe from tolo bean.

THE EFFECT OF COLEUS TUBEROSUS CONTAINING RESISTANT STARCH TYPE 3 CRACKERS ON HYPERCHOLESTEROLEMIA SUFFERING ANIMALS Mutiara Nugraheni; Siti Hamidah; Rizqie Auliana
Jurnal Penelitian Saintek Vol 21, No 1: April 2016
Publisher : Institute of Research and Community Services, Universitas Negeri Yogyakarta

This study was aimed at determining the effect of Coleus tuberosus containing resistant starch type 3 on the hypercholesterolemia suffering animals. The research method used was lipid proﬁ le analysis on experimental animals suffering from hypercholesterolemia. The results showed that the consumption of Coleus tuberosus crackers containing resistant starch type 3 as a raw material for making crackers is able to decrease the lipid proﬁ le (total cholesterol, triglycerides, LDL) and increase the HDL level.

Co-Authors Agung Utama Fitri Rahmawati Ichda Cahyati Nani Ratnaningsih Rizqie Auliana Siti Hamidah Titin Hera Widi Handayani

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