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All Journal Jurnal Agroindustri Journal of Applied Food Technology LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Jurnal Daur Lingkungan Jurnal Nasional Teknologi Terapan Jurnal Pengabdian dan Pengembangan Masyarakat Agroindustrial Journal

Ratih Hardiyanti

Departemen Teknologi Hayati Dan Veteriner, Sekolah Vokasi, Universitas Gadjah Mada

Author-ID : 3003199

Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Social Sciences Other

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Articles

Potensi Pemanfaatan Air Hujan untuk Memenuhi Kebutuhan Air dan Mengurangi Genangan di Kecamatan Depok, Sleman, D.I. Yogyakarta Andri Prasetyo Nugroho; Ratih Hardiyanti
Jurnal Daur Lingkungan Vol 5, No 1 (2022): Februari
Publisher : Universitas Batanghari Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33087/daurling.v5i1.91

Berdasarkan Peraturan Menteri Pekerjaan Umum Republik Indonesia Nomor 11/PRT/M/2014 tentang Pengelolaan Air Hujan pada Bangunan Gedung dan Persilnya, dinyatakan bahwa pemanfaatan air hujan perlu dilakukan pada suatu bangunan dan persilnya untuk mempertahankan siklus dan kondisi hidrologi alami, serta untuk memenuhi kebutuhan air pada bangunan gedung tersebut. Penggunaan lahan berupa bangunan di Kecamatan Depok mencapai 71,45% dari luas wilayahnya, sehingga dapat meningkatkan debit limpasan permukaan dan genangan pada saat hujan. Pengurangan genangan dan pemanfaatan air hujan, dapat dilakukan menggunakan teknik penampung/pemanenan air hujan dengan atap bangunan. Potensi volume air hujan yang dapat ditampung dan dimanfaatkan, serta potensi pengurangan genangan dikaji dengan menggunakan data curah hujan dari NASA’s POWER dan metode dari Permen PUPR nomor 11/PRT/M/2014. Berdasarkan penelitian ini, potensi volume air hujan yang dapat ditampung dan dimanfaatkan menggunakan teknik pemanenan air hujan dengan atap bangunan di Kecamatan Depok adalah sebesar 636.481,84 m3. Selain itu, menampung air hujan berpotensi mengurangi genangan sebesar 51,93% di Kecamatan Depok.

POTENTIAL OF ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES ON CHOCOLATE BEVERAGE WITH GARAM MASALA ADDITION Anjar Ruspita Sari; Ratih Hardiyanti; Sri Wijanarti
Jurnal Agroindustri Vol 10, No 2 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.2.99-106

PENINGKATAN KETERAMPILAN PENGOLAHAN KAKAO MENGGUNAKAN MESIN SKALA KECIL PADA PETANI KAKAO DESA BANJAROYA, KALIBAWANG, KULON PROGO, DIY Anjar Ruspita Sari; Diklusari Isnarosi Norsita; Ratih Hardiyanti; Wildan Fajar Bachtiar
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 4 No 2 (2020)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.4.2.24-31.2020

Kelompok Tani Ngudi Rejeki adalah kelompok tani di wilayah Banjaroya, Kalibawang, Kulon Progo yang bergerak dalam bidang budidaya dan pengolahan biji kakao. Perkembangan wisata di daerah Kulon Progo dalam beberapa tahun terakhir, mendorong tumbuhnya industri kreatif di bidang pengolahan produk berbasis kakao. Pengabdian masyarakat ini bertujuan untuk memberikan bekal pada anggota kelompok tani Ngudi Rejeki, Desa Banjaroya mengenai keterampilan pengolahan kakao dari biji terfermentasi menjadi produk olahan berupa bubuk cokelat dan permen cokelat siap konsumsi menggunakan mesin pengolah kakao skala kecil. Kegiatan ini dilakukan dalam beberapa tahapan, yaitu pemberian materi mengenai pemrosesan kakao, praktik langsung menggunakan mesin pengolah kakao skala kecil, pengemasan permen cokelat dengan desain yang menarik, serta evaluasi peserta dalam kegiatan. Hasil yang dicapai melalui kegiatan ini adalah anggota kelompok tani mendapatkan bekal pengetahuan mengenai jenis-jenis produk turunan cokelat yang ada di pasaran, cara pengolahan biji kakao terfermentasi menjadi bubuk cokelat dan permen cokelat, serta praktik secara langsung menggunakan alat pengolah kakao skala kecil mulai dari proses penyangraian, pemastaan, pengepresan lemak kakao, pembuatan permen cokelat, dan pengemasan permen cokelat yang menarik. Berdasar evaluasi program, seluruh materi dapat tersampaikan dengan baik, sehingga anggota kelompok tani paham dan mampu untuk menjelaskan serta mempraktikkan proses pengolahan biji kakao menggunakan alat pengolah kakao skala kecil. Selain itu, peserta mampu memunculkan ide mengenai peluang pengembangan produk olahan kakao. Luaran kegiatan adalah peserta mampu mengoperasikan mesin kakao skala kecil yang merupakan hibah pemerintah setempat pada kelompok tani. Kata kunci: Kakao, Mesin pengolah, Olahan kakao ABSTRACT Keywords: Cocoa bean, Cocoa product, Processing machineNgudi Rejeki is a farmer group in Banjaroya region which is engaged in the cultivation and processing of cocoa beans. Tourism development in Kulon Progo area has encouraged the growth of creative industries in the cocoa processing field. This community service aims to provide the knowledge and increase the members skill of the Ngudi Rejeki farmer group, Banjaroya Village regarding the processing of cocoa from fermented beans into processed products in the form of chocolate powder and chocolate candy using small-scale cocoa processing machines. The activity was carried out in several stages, namely the knowledge delivery on chocolate processing, direct practice using small-scale cocoa processing machines, packaging of cocoa candy with attractive designs, and evaluation of participants in activities. The results achieved through this activity were members of the farmer groups get knowledge about the types of chocolate derivative products on the market, how to process fermented cocoa beans into chocolate powder and chocolate candy, also practice directly using small-scale cocoa processing machines starting from cocoa roasting, cocoa liquor processing, cocoa fat pressing, chocolate candy making, and packing the cocoa candy. Based on the program evaluation, all material can be conveyed well, so that members of the farmer group are able to explain and practice the process of processing cocoa beans using small-scale cocoa processing machine. In addition, they were able to bring up an idea about the opportunities of cocoa products development. Outcome of the program were the member able to operate the small-scale cocoa processing machine that granted by the localgovernment to the Ngudi Rejeki farmer group.

The Effect of Garam Masala Levels Addition on Chocolate Based Functional Beverage Ratih Hardiyanti; Anjar Ruspita Sari
Journal of Applied Food Technology Vol 7, No 1 (2020)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

The increasing popularity of cocoa-based beverage has encouraged the development of various chocolate beverage formulations. Chocolate beverage formulations with addition of garam masala were carried out to produce functional beverage products which are beneficial to consumers and the product itself. Five different concentration of garam masala (0.01%, 0.02%, 0.03%, 0.04%, and 0.05%) were added into chocolate beverage. Preference test was carried out to evaluate panelists’ preference to each formula. Sensory evaluation was performed by giving an assessment using 7-scaled Likert scale for color, aroma, taste, warm sensation (after taste), and overall product. The results showed that the concentration of garam masala addition has an effect (p≤0.10) on the attributes of aroma, warm sensation, and overall product. The most preferred chocolate beverage was with the addition of 0.03% garam masala. Higher concentration of garam masala in chocolate based beverage resulted a higher antioxidant activity as well as phenolic content, as antioxidant component.

Pengaruh Lama Penyangraian Manual Terhadap Karakteristik Kakao Bubuk Sri Wijanarti; Annie Mufyda Rahmatika; Ratih Hardiyanti
Jurnal Nasional Teknologi Terapan (JNTT) Vol 2, No 2 (2018): JULI
Publisher : Penelitian dan Pengabdian Kepada Masyarakat Sekolah Vokasi Universitas Gadjah Mada

Cacao powder is one of derivative products of cacao, applied in many industries such as chocolate drink, confectionary, bakery, etc cacao powder demand increased year by year. Cocoa powder aroma and taste are determined by cacao processing stages, especially roasting. Maillard reaction occurs during roasting, produces aroma and taste compounds. The purpose of this study was to evaluate the effect of roasting to cocoa powder characteristics. The study was conducted by roasting cocoa bean using manual equipment at 135oC in different time interval which were 5, 10, and 15 minutes. The results were compared to 40 minutes roasted cocoa bean using roaster at 135oC as control. Then the cocoa bean was further processed into cocoa powder. The cocoa powder was used to analyze the physicochemical and organoleptics characteristics. Optimum roasting time was obtained by 15 minutes roasting based on physichochemical and preference test.

MAPPING OF POTENCY OF AGROINDUSTRY IN JATIREJO VILLAGE, LENDAH, KULON PROGO AS A TYPICAL PRODUCT TO SUPPORT VILLAGE DEVELOPMENT Ratih Hardiyanti; Anjar Kistia Purwaditya; Sri Wijanarti; Wildan Fajar Bachtiar; Anjar Ruspita Sari; Diklusari Isnarosi Norsita; Ika Restu Revulaningtyas; Satria Bhirawa Anoraga; Iman Sabarisman; Mohammad Affan Fajar Falah
Jurnal Pengabdian dan Pengembangan Masyarakat Vol 3, No 1 (2020): MAY
Publisher : Pengabdian dan Pengembangan Masyarakat Sekolah Vokasi UGM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jp2m.51324

In line with the government's program to strengthen tourism destinations in Indonesia, many tourism villages have been initiated, including Kulon Progo Regency. The needs of people to relieve fatigue by visiting tourist attractions, encourage the growth of tourist villages. The existence of a tourism village encourages the growth of typical souvenirs of the tourist village. Jatirejo is one of the villages in the Lendah sub-district, Kulon Progo, which is located at 7o93'22" south latitude and between 110o23'08" east longitude. Jatirejo has an area of 635.89 ha or 17.87% of the area of Lendah District (3,559.19 ha). The location of Jatirejo is close to access pathway of NYIA Airport, so it has great potential to become one of the tourism destinations. It is necessary to develop a tourist village by recognizing the agroindustry product potency owned by Jatirejo. This Community Service aimed to recognize and to document the agroindustry product potency of villages, as a first step in the development of local souvenirs and to support the development of Jatirejo Tourism Village. The method used was a field survey and plot the survey results on a map of Jatirejo Village using Corel Draw software. Based on the results of a survey of 5 hamlets in Jatirejo Village, the potential of processed foods that might be developed including emping melinjo, rice plates, catfish product, benguk/koro tempeh, coconut fiber broom, and also chicken cage.

Antioxidant Level and Sensory of Dragon Fruit (Hylocereus undatus) Peel Tea Infusion Made by Partially Fermented Process Anjar Ruspita Sari; Ratih Hardiyanti
Agroindustrial Journal Vol 2, No 1 (2013)
Publisher : APTA and DTIP FTP UGM

Dragon fruits are usually consumed by people directly or being processed into juice. Therefore,the major by-product of dragon fruits is the peel. As by-product, dragon fruit peels have higherantioxidant level than pulp especially for White Dragon Fruits (Hylocereus undatus). Thisresearch is carried out in order to evaluate the antioxidant level and sensory of dragon fruitpeel tea which produced through a partially fermented process. The objective of this researchis to investigate the effect of withering time and rolling time on antioxidant level and sensory ofdragon fruit peel tea. Withering time varied in 30, 60, and 120 min while the rolling timevaried in 10, 20, and 30 sec. 2, 2, diphenyl-1-picrylhydrazil (DPPH) assay showed that radicalscavenging activities of dragon fruit peel tea infusion increased with the longer withering timeand shorter rolling time. Likewise the total phenol content (TPC) assay demonstrated theamount of phenol increased with the longer withering time and shorter rolling time. Therewere found that the dragon fruit peel had 29.58% in proportion compared with the whole fruitand vitamin C content in the peel higher than that in the pulp. The longer withering time andshorter rolling time will increase the phenol total content, antioxidant activity, and thelightness color, but decrease the acidity degree of tea infusions. In addition, the withering timewas 120 min and rolling time was 10 sec had higher Antioxidant activity 41.19% and the totalphenol 55.93 mg/L.

Analysis of Marketing Strategy at Nagoyaramen Diklusari Isnarosi Norsita; Ratih Hardiyanti
Agroindustrial Journal Vol 3, No 2 (2014)
Publisher : APTA and DTIP FTP UGM

Nagoyaramen is a franchise ramen restaurant. Nagoyaramen was switching business location, so they needed information about target and market segments which would affect the marketing strategy. The purpose of the study was (1) Analyzing and defining market segments of Nagoyaramen. (2) Formulating marketing strategies of Nagoyaramen in accordance with the selected segment. The primary data collection was done through questionnaire. This study used descriptive analysis such as Importance-Performance Analysis method and cluster analysis. Interview was used to choose the best strategy. Cluster analysis resulted in dividing costumers into three segments, namely a perfectionist, tasteful, and socialist. We picked the perfectionist which covers 60.66% of customer. This particular segment is concerned with almost all attributes of marketing mix. The group was predominantly female (71.43%), work as a student (45.05%), age range 17-24 years (52.75%), and last education high school (43.96%). Strategies offered are location approaching schools or colleges, affordable prices, promotion through fliers and giving discounts, Japanese ornaments must remain there as a hallmark of Nagoyaramen, Japanese ornament on the nameplate, taste of the product should be maintained, maintaining a varied menu, and speeding up the service around lunch break. So the best strategy chosen by the owner is location approaching schools or colleges.

Co-Authors Andri Prasetyo Nugroho Anjar Kistia Purwaditya Annie Mufyda Rahmatika, Annie Mufyda Diklusari Isnarosi Norsita Diklusari Isnarosi Norsita Diklusari Isnarosi Norsita Ika Restu Revulaningtyas Iman Sabarisman Mohammad Affan Fajar Falah Sari, Anjar Ruspita Satria Bhirawa Anoraga Sri Wijanarti Sri Wijanarti Sri Wijanarti Wildan Fajar Bachtiar Wildan Fajar Bachtiar

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