Article Per Year (5 Year)
p-Index From 2019 - 2024
0.408
P-Index
This Author published in this journals
All Journal Jurnal Abdimas ADPI Sains dan Teknologi Journal Of Applied Food And Nutrition
Qurratu Aini
Universitas Mulawarman
Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Electrical & Electronics Engineering Energy Health Professions Immunology & microbiology Public Health

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Product Development: Yellow Pumpkin Donuts And RPO (Red Palm Oil) For School-Age Children Qurratu Aini; Dewi Kusumawati; Hanna Nurjanah
Journal of Applied Food and Nutrition Vol 3, No 2 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jafn.v3i2.52216

Abstract

Background: Nutritional problems are crucial things to be concerned about, especially for children. Children are still growing, so their nutritional intake needs to be considered. Vitamin A deficiency still often occurs in children, even though vitamin A has a significant role in the child's growth process. Food sources that contain good sources of pro-vitamin A but are never used properly are pumpkin and Red Palm Oil (RPO). This study aims to make a product in the form of donuts, the type of snack that is of interest to children, and increase the added value of pumpkin and RPO.  Methods: The research method used is Pure Experimental, which consists of several activities, starting with product trial, product manufacture, hedonic test, and product quality test. Data analysis was performed using Ms. Excel 2016.Result: The results of the overall hedonic test of the product are 4.1, which means that the product is favored by the panelists. while results of the hedonic quality test show that the product has a golden yellow color, a pleasant aroma, a sweet taste, a slightly soft texture, and a weak after taste.
Edukasi Pemanfaatan Metode Vakum dalam Memperpanjang Masa Simpan Produk Pangan Eka Andriani; Al Mukhlas Fikri; Qurratu Aini; Widya Astuti
Jurnal Abdimas ADPI Sains dan Teknologi Vol. 3 No. 4 (2022): Jurnal Abdimas ADPI Sains dan Teknologi
Publisher : Asosiasi Dosen Pengabdian kepada Masyarakat Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47841/saintek.v3i4.251

Abstract

Karawang Regency has quite high culinary business potential because apart from being an industrial area of ​​Karawang it is also a tourist area. Most Karawang residents have culinary businesses, especially in the form of street vendors, warteg, catfish penyet stalls, to restaurants. However, the products being sold are fresh food products that will quickly deteriorate. This service aims to assist culinary entrepreneurs in producing food products that have a longer shelf life during production and marketing. In addition, it is hoped that it can help culinary entrepreneurs maintain the nutritional value of the products to be sold and can provide added value in sales by utilizing vacuum packaging. Education is carried out for the people of Ciampel, Karawang Regency through demonstrations or demonstrating how to pack food ingredients using the vacuum method. The activities carried out were tested first at the Padjadjaran University Laboratory in Bandung to determine the nutrient content on the first day of packaging, the seventh day and the 14th day of packaging using samples of raw snakehead fish which were packaged using the vacuum method through 2 treatments, namely salted and without being sprinkled with salt. Laboratory results showed that samples with vacuum packaging covered with salt were still suitable for consumption on seven day.
Co-Authors Al Mukhlas Fikri Dewi Kusumawati Eka Andriani Hanna Nurjanah Widya Astuti