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GEMAKAN GERAKAN NDULANG DEWIS: SEBAGAI PEMANFAATAN POTENSI DESA UNTUK DIJADIKAN IKON DESA WISATA WONOLOPO KECAMATAN MIJEN Istiqomah, Iis; Wibowo, Arif; Sari, Riska Cipta; Muhammad, Andre Raziq; Sari, Siswi Sekar; Hersoelistyorini, Wikanastri
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2017: PROSIDING IMPLEMENTASI PENELITIAN PADA PENGABDIAN MENUJU MASYARAKAT MANDIRI BERKEMAJUAN
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Wonolopo merupakan desa yang memiliki potensi besar yang masih perlu dikembangkan. Daerah ini merupakan daerah penghasil duren, salak, dan singkong. Mayoritas masyarakat di Wonolopo menjual potensi hasil buminya dalam keadaan segar. Hal ini mengakibatkan potensi sumber daya alam di Wonolopo belum memberikan kontribusi yang maksimal terhadap kesejahteraan masyarakat. Tujuan pengabdian yaitu: meningkatkan nilai jual dan nilai guna dari potensi sumber daya lokal desa Wonolopo, menghasilkan produk olahan pangan berbasis pangan lokal yang dapat dijadikan oleh-oleh khas DEWIS (Desa Wisata), dan membentuk kelompok wirausaha ibu rumah tangga dalam bidang usaha boga pengolahan NDULANG (duren, salak, dan singkong). Metode yang dilakukan untuk pemecahkan permasalahan yaitu menggunakan strategi pelatihan keterampilan usaha di bidang pengolahan pangan dengan metode pendekatan participatory learning yang menekankan prinsip learning by doing melalui penyuluhan, pembinaan, demonstrasi, dan simulasi. Hasil dari kegiatan ini yaitu adanya perubahan mindset masyarakat untuk sadar mengolah potensi local desa untuk dijadikan produk bernilai jual di lingkungan RW. 01 desa Wonolopo Kecamatan Mijen Kota Semarang, produk hasil PHBD berupa aneka getuk singkong, tepung mocaf, dodol salak, kopi biji salak, brownies substitusi tepung mocaf, nugget sayur substitusi tepung mocaf dan pie duren, dan terbentuk sentra produksi tepung mocaf (modificated cassava flour) di desa Wonolopo karena melimpahnya bahan baku singkong. Tepung mocaf yang dihasilkan mudah diolah menjadi produk turunan seperti: kue-kue basah (brownis) dan kering (stik) dan lain-lain. Untuk menunjang perkembangannya sentra tepung mocaf telah terbentuk kelompok usaha bersama (KUBE) lengkap dengan struktur organisasinya.Kata kunci : duren, participatory learning, salak, singkong, dan Wonolopo.
KADAR PROTEIN DAN SIFAT ORGANOLEPTIK NUGGET RAJUNGAN DENGAN SUBSTITUSI IKAN LELE (CLARIAS GARIEPINUS) (PROTEIN LEVELS AND ORGANOLEPTIC CRAB NUGGET WITH SUBSTITUTION CATFISH (CLARIAS GARIEPINUS) Ubaidillah, Anas; Hersulistyorini, Wikanastri
Jurnal Pangan dan Gizi Vol 1, No 2 (2010): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (176.465 KB) | DOI: 10.26714/jpg.1.2.2010.%p

Abstract

Crab meat (Second-grade) is a sort of meat produced by crab processing industry which has export quality. Crab meat (second-grade) used to a product which has value added but has not been optimal. One of effort to develop this product is substitute the crab meat with catfish meat into crab nugget product. Catfish is one source of animal protein which is cheaper but it has high nutrient. So the substitution is expected to be an affordable price of processed product. The research object is a product with a substitution crab nugget into catfish meat (Clarias gariepinus). The independent variables in this research were variations of substitution and dependent variable is the proportion of protein and flavor in crab nugget product. Chemical analysis is carried out quantitative analysis of protein and flavor. The design used completely randomized design in three replication. The results showed that there are effects of substitution catfish meat and crab meat on protein crab nugget product. While flavor of aroma, flavor and texture except color there are not effect on protein crab nugget product. The highest protein of crab nugget product is product with substitution L0: R100 is 10.06% while product with substitution L95: R5 has little protein about 8.15%. The result showed that favorite flavor of crab nugget product is a product which has substitution L65: R35 about 2.95 and substitution of product with L0: R100 has the smallest value about 2.56. Key words: crab nugget, protein, substitution catfish.
SOCIALIZATION OF THE BENEFITS OF FERMENTING CATTLE MILK INTO YOGURT AS A PROBIOTIC FOOD PRODUCT FOR HOUSEWIFE COMMUNITY OF SRUNI VILLAGE, MUSUK, BOYOLALI Dewi, Sri Sinto; Ethica, Stalis Norma; Hersoelistyorini, Wikanastri
Jurnal Pengabdian Pada Masyarakat Vol 4 No 4 (2019)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/002.201944.178

Abstract

Boyolali Regency is among districts in Indonesia, which still has poverty issues and receives direct cash assistance from the government. Yet, villages of the regency including Sruni at Musuk sub-district has been known as one of the main producers of fresh cow milk for the Central Java region.There has been no attempt to process fresh milk into food products of higher economic value at Sruni Village. Meanwhile, results of the strengths, weaknesses, opportunities, and threats (SWOT) analysis at Musuk showed that the region has the potential to be developed for dairy industry. Therefore, through socialization program, community empowerment should be initiated by socializing benefits of fermenting cattle milk into yogurt as a probiotic food product. The socialization had been carried out for 12 housewives in the village of Sruni through two small-class seminars in April 2019. Evaluation was conducted by comparing the number of correct answers from participants? answers recorded on questionnaire given prior and after each of both seminars. Percentage of improved answers were presented in histograms and then analyzed. As results, the first seminar produced in average 47.4% improved answers, while the second seminar could generate in average 27.3% improved answers. The results showed that in general, the conducted socialization program was quite successful in improving understanding of Sruni villagers on the benefits of fermenting cattle milk into yogurt as a probiotic food product.
NILAI TBA, FFA, KADAR AIR DAN SIFAT SENSORI KERIPIK KENTANG BERDASARKAN JENIS KEMASAN DAN LAMA PENYIMPANAN Fajriyani, Azqia; Hersoelistyorini, Wikanastri; nurhidajah, nurhidajah
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 | Full PDF (312.477 KB) | DOI: 10.26714/jpg.9.2.2019.54-68

Abstract

Potato (Solanum tuberosum L.) is one type of tubers are widely consumed by the community because it tastes good and contains high carbohydrates. Potato damage easily occurs because the water content in potatoes is high enough that is 80 percent. Based on that, it is necessary to do the processing to extend the life of the potato store. This study aims to determine the effect of packaging type and storage time to the value of TBA, FFA, Water Content and Sensory Character of Potato Chips. This study used a factorial completely randomized design consisting of 2 factors: packaging type (PP, PE, and aluminum foil) with each thickness of 0.5 mm and storage time (0 days, 7 days, 14 days, 21 days and 28 day) in room temperature. The result of statistical test showed that the type of packaging and storage time had an effect on FFA value, water content and sensory character of potato chips while the value of TBA had no significant effect. Level of potato chip TBA at end of shelf in packing PP 2,412 mg malonaldehid / kg sample, PE 3,365 mg malonaldehid / kg and aluminum foil 2,787 mg malonaldehid / kg sample. FFA value at end of shelf life on packing PP1,173% ALB sample, PE 1,548% ALB sample, and Alumunium foil 1.173% ALB sample. Water content at end of shelf life on PP 7.040%, PE 3,933%, and Alumunium foil 3,003%. The result of statistical test shows that there is influence of packaging type and storage time to FFA value, water content and sensory character of potato chips.
IDENTIFIKASI PROTEIN BAKTERI PROBIOTIK ASAL LIMBAH KUBIS DAN SAWI BERDASARKAN ELEKTROFORESIS SDS-PAGE Hersoelistyorini, Wikanastri; Dewi, Sri Sinto
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2014: PROSIDING SEMINAR NASIONAL HASIL - HASIL PENELITIAN & PENGABDIAN
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Liquid from the fermentation result of cabbage and mustard vegetable-waste is potentiallybecame  probiotic bacterium source. Vegetables and fruits submersion on low or high degree ofsaline (NaCl) will affect the growth of microorganisms from bacteria class that is, LactobacillusPlantarum. Lactobacillus Plantarum is involved in the formation of lactic acid duringfermentation. Leuconostoc, Lactobacillus, and  Pediococcus convert the sugar in the vegetablesinto lactic acid so that limiting the growth of other organisms. The purpose of this research is toidentify probiotic bacterial protein from cabbage and mustard vegetable-waste using SDSPAGEelectrophoresismethodandprobioticbacterialspeciesusingAPI50CHLV5.1method. Theresult of the research is expected in the form of Lactobacillus bacteria can be used as astarter probiotic that has benefit for health. Result reveals that Lactobacillus isolates 3a and 5aare able to grow at low pH (pH 1.5 and 3) and room temperature. The characterization result ofwhole proteins by SDS-PAGE electrophoresis method against two Lactobacillus isolates (3aand 5a isolates), each obtained 13 bands protein. The 13th molecular weight of 3a isolate proteinband, consecutive, as follows: 124.4; 111.6; 102.3; 93.97; 86.2; 79.0; 66.6; 56.1; 43.3; 39.8;36.4; 33.4; and 29.4 kDa. Whereas, the 13th molecular weight of 5a isolate protein band,consecutive, as follows: 121.6; 111.6; 102.3; 86.2; 79.0; 72.6; 66.6; 56.1; 45.2; 39.8; 38.1;34.99; and 29.4 kDa. Based on the identification using API 50 CHL V5.1 medium is known that3a isolate is Lactobacillus Plantarum 1 with %ID reaches 99.5%, while 5a isolate isLactobacillus Plantarum 1 with %ID reaches 99.4%.Kata kunci : API 50 CHL V5.1, cabbage , elektroforesis SDS-PAGE, , Lactobacillus, and mustard vegetable.
KARAKTERISTIK KIMIA TEPUNG KECAMBAH SEREALIA DAN KACANG-KACANGAN DENGAN VARIASI BLANCHING Aminah, Siti; Hersoelistyorini, Wikanastri
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2012: SEMINAR NASIONAL HASIL PENELITIAN 2012
Publisher : Universitas Muhammadiyah Semarang

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Abstract

Pengecambahan serealia dan kacang-kacangan diketahui dapat meningkatkan mutu gizi. Kecambahdalam bentuk tepung mempunyai daya guna yang lebih luas. Perlakuan pemanasan awal (blanching)pada pembuatan tepung kecambah diperlukan untuk meningkatkan kualitas tepung kecambah. Tujuanpenelitian ini untuk mendiskripsikan karakteristik kimia tepung kecambah serealia dan kacangkacangandengan perlakuan variasi cara blanching.Karakteristik kimia tepung kecambah serealia dan kacang kacangan dengan variasi blanching antarbahan cukup bervariati. Tepung kecambah kedelai mempunyai kandungan kadar protein, lemak,vitamin E, serat dan total phenol tertinggi.
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.
AKTIVITAS ANTIOKSIDAN DAN SIFAT ORGANOLEPTIK TEH DAUN SIRSAK (ANNONA MURICATA LINN.) BERDASARKAN VARIASI LAMA PENGERINGAN Adri, Delvi; Hersoelistyorini, Wikanastri
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 | Full PDF (410.092 KB) | 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 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, drying temperature of 50o C tailings with drying 150 minutes, and to increase flavor can be done with the added the essen.
SIFAT KIMIA DAN ORGANOLEPTIK TELUR ASIN MEDIA ABU SERABUT KELAPA DENGAN PERBEDAAN LAMA PENYIMPANAN Cahyasari, Onny; hersoelistyorini, wikanastri; 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 | Full PDF (515.986 KB) | 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.
KADAR KALSIUM DAN KARAKTERISTIK FISIK TEPUNG CANGKANG TELUR UNGGAS DENGAN PERENDAMAN BERBAGAI PELARUT Yonata, Diode; Aminah, Siti; Hersoelistyorini, Wikanastri
Jurnal Pangan dan Gizi Vol 7, No 2 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (554.649 KB) | DOI: 10.26714/jpg.7.2.2017.82-93

Abstract

ABSTRACT The main component of poultry eggshell composition is CaCO3 which has potential to be a source of calcium. As food waste, poultry eggshells contain harmful components, organic compounds and the characteristic are rough, hard, flavorful fishy and have a les attractive color when used as food. The immercion process with chemical solution is known to improve the characteristics and purify the calcium level of eggshell flour. The general purpose of this research is to know the influence of solvent type on calcium level and physical characteristic of poultry eggshell flour. The method of research is experimental type using factorial completely randomized design, consist of 2 factors 16 treatments, namely type of solvent (HCl, CH3COOH, NaOH and H2O) and egshell species (chicken races, free-range chicken , duck and quail). Each treatment was repeated 3 times to obtain 48 units of experiments. Data on test results of calcium levels and physical characterstic analyzed using ANOVA statisticmethod followed by advanced test DMRT. The results shows a very real influence from the type of solvent and eggshell to the calcium level and physical characteristics of eggshell flour. Duck eggshell with CH3COOH soaking solution produce calcium level and physical characteristic of the best eggshell flour. Keywords: Eggshell, solvent, calcium, physical characteristic