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Menampilkan 1–10 dari 11 artikel
Daya Terima Masyarakat terhadap Shortcake Labu Kuning (Curcubita Moschata) sebagai Inovasi Makanan Penutup
Lucia Rasifa Anggira
; Tri Rettagung Diana
; U.Yuyun Triastuti
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 17
, No 2
(2025)
This study focuses on the development of pumpkin shortcake (Curcubita moschata) as a dessert innovation, utilizing the potential of Indonesia’s local food resources, which are highly nutritious and widely available. Pumpkin is well known for its high dietary fiber content that supports digestion, as well as its antioxidant properties that may reduce the risk of cancer and chronic diseases. While traditional shortcakes are commonly made with strawberries, this innovation aims to substitute conven...
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Edukasi Hukum dan Kesehatan : Sinergi Dosen Interdisipliner dalam Penguatan Literasi Hak Kesehatan
Muhammad Ahwan
; Agus Suryanto
; Suryadi Suryadi
; Ucik Ernawati
; Naylil Mawadda Rohma
; Tri Rettagung Diana
; Dyah Erlina Sulistyaningrum
Nusantara: Jurnal Pengabdian kepada Masyarakat
Vol 5
, No 4
(2025)
Public literacy regarding health rights remains low, especially in communities with limited access to legal and health-related information. This lack of understanding often leads to unfulfilled rights and unequal access to quality healthcare services, contributing to a cycle of inequity and poor health outcomes. In response to this issue, this community service program seeks to enhance public awareness of health rights through interdisciplinary education, combining the expertise of lecturers fro...
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Case Study of the Differences and Similarities between Continental Dishes and Local Dishes
Tri Rettagung Diana
; Ingritia Maestra
Jurnal Manajemen Pariwisata dan Perhotelan
Vol 3
, No 3
(2025)
This study aims to examine the differences and similarities between continental and local Indonesian cuisine, focusing on the case studies of Beef Stroganoff and Rendang. The study covers aspects such as ingredients, cooking techniques, presentation, and the cultural values embedded in these dishes. The research employs a qualitative descriptive case study approach, collecting data through observation, interviews, and literature review. The results indicate that continental cuisine emphasizes th...
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Penguatan Jejaring Kolaborasi Dosen Antar Perguruan Tinggi untuk Optimalisasi Implementasi Tri Dharma
Dyah Erlina Sulistyaningrum
; Tri Rettagung Diana
; Ria Fajar Nurhastuti
; Agus Suryato
; Fitriyah Zulfa
; Suryadi Suryadi
; Maria Yosepin Endah Listyowati
; Ayuba Olaniyi Jibril
; Imam Rohani
; Naylil Mawadatirrohma
SAFARI :Jurnal Pengabdian Masyarakat Indonesia
Vol 5
, No 3
(2025)
The implementation of the Tri Dharma of Higher Education—education, research, and community service—continues to face various challenges, particularly due to limited resources and a lack of synergy among lecturers from different institutions. This study aims to examine strategies for strengthening inter-university lecturer collaboration networks as a means to optimize the implementation of the Tri Dharma. A qualitative method was used, with a case study approach involving several universities in...
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Pelatihan Diversifikasi Olahan Ikan Nila (Oreochromis niloticus) bagi Tim Penggerak PKK Kecamatan di Kota Semarang
Tri Rettagung Diana
; Esteria Priyanti
; Ira Handayani
Jurnal Pengabdian Kepada Masyarakat
Vol 1
, No 2
(2024)
In line with the government program from the Semarang City Fisheries Service regarding the diversification of processed fish, therefore Culinary Arts Study Program of AKS Ibu Kartini took a good opportunity to collaborate with the Semarang City Fisheries Service. The form of collaboration carried out was holding training activities on the diversification of processed tilapia fish for PKK Team of Districts in Semarang City. The aim of this training is that participants can process and serve cocon...
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Pelatihan Kreasi Olahan Pangan Lokal Bahan Dasar Tepung Mocaf untuk Pelaku Usaha Kuliner di Jawa Tengah
Ira Handayani
; U Yuyun Triastuti
; Tri Rettagung Diana
; Esteria Priyanti
; Ndaru Prasastono
Jurnal Pengabdian Kepada Masyarakat
Vol 1
, No 2
(2024)
The purpose of this training is to make business actors in Central Java have innovation and creativity in maximizing mocaf flour to be used as processed food products. This training was carried out in collaboration with Dinas Ketahanan Pangan Provinsi Jawa Tengah with Program Studi Seni Kuliner Akademi Kesejahteraan Sosial Ibu Kartini. There are 30 participants who took part in this training. The training methods used include lecture methods, practice methods, question and answer methods, and ev...
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Es Krim Oat Milk Tinggi Serat dengan Penambahan Buah Naga
Tri Rettagung Diana
; Aulia Faza
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 16
, No 1
(2024)
. Ice cream product development is now increasingly preferred and varied, so ice cream is innovated into high-fibre ice cream that can be accepted by all people. The objectives of this research include: 1) Knowing the public acceptance of high-fibre ice cream with dragon fruit and oat milk, 2) Knowing the right composition of ingredients in high-fibre ice cream with dragon fruit and oat milk, 3) Knowing the nutritional content of high-fibre ice cream products with dragon fruit and oat milk. The...
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Pemanfaatan Ikan Kakap Dan Daun Kelor Menjadi Hidangan Siomay
Tri Rettagung Diana
; Renaldy Kresna P.P
; Ira Handayani
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 15
, No 2
(2023)
Siomay is a food originating from China which was brought to Indonesia which is then much loved by Indonesian people. Apart from mackerel, snapper fish can also be an alternative as a substitute for siomay raw materials. Vegetables that are usually used are carrots and leeks besides that Moringa leaves can also be an alternative to supporting ingredients. The aims of this study were (1) to determine the most preferred composition of snapper dumplings and moringa leaves. (2) To find out how to ma...
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Substitusi Tepung Kacang Hijau dan Bubuk Cabai Merah pada Pembuatan Cheese Bread Stick
Tri Rettagung Diana
; Ralda Iftaliana
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 13
, No 2
(2021)
The purpose of this study is 1) Knowing the right recipe for cheese bread stick products susbtitusi green bean flour and red chili powder; 2) Knowing the difference in the quality of cheese bread stick substitution green bean flour and red chili powder with different percentages seen from the aspect of color, aroma, taste and texture; 3) Know the level of people's fondness for cheese bread stick substitution green bean flour and red chili powder. This research uses literature methods, expe...
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Pemanfaatan Nangka Muda dalam Pembuatan Sup Krim dengan Teknik fusion
Tri Rettagung Diana
; Deddy Mushthafainl Akhyar
Jurnal Pengembangan IPTeks Seni Kuliner, Tata Rias, dan Desain Mode
Vol 13
, No 1
(2021)
The use of young jackfruit which has low prices and abundant production is only as a basic ingredient for making traditional foods. Considering the benefits and nutritional content of young jackfruit, it is necessary to innovate the manufacture of young jackfruit cream soup with fusion techniques. The research objectives are 1) to know the process of making young jackfruit cream soup using fusion technique; 2) knowing the formula and thickening agent for young jackfruit cream soup; 3) find out t...
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