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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Penelitian Saintek Jurnal Penelitian Humaniora Medikora: Jurnal Ilmiah Kesehatan Olahraga JPTK: Jurnal Pendidikan Teknologi dan Kejuruan INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni Sosioinforma Home Economics Journal Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Penelitian Kesejahteraan Sosial Syntax Idea Jurnal Gastronomi Indonesia

Mutiara Nugraheni

Universitas Negeri Yogyakarta

Author-ID : 2910157

Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Other

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PERAN IBU RUMAH TANGGA DALAM MENINGKATKAN KESEJAHTERAAN KELUARGA Telaumbanua, Marietta Marlina; Nugraheni, Mutiara
Sosio Informa Vol 4, No 2 (2018): Sosio Informa
Publisher : Puslitbangkesos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33007/inf.v4i2.1474

Keluarga mempunyai peran penting dalam hal meningkatkan kesejahteraan sosial. Kesejahteraan keluarga dipengaruhi oleh faktor sosial ekonomi, jumlah anggota keluarga, pendapatan keluarga, dan posisi di masyarakat. Setiap anggota keluarga memiliki peran yang berbeda-beda. Peran yang lebih dominan adalah peran seorang ibu yang mempunyai kewajiban dalam mengurus rumah tangga, selain itu ibu rumah tangga dapat membantu suami dalam hal menambah pendapatan keluarganya, sehingga kebutuhan keluarga dapat terpenuhi. Potensi yang paling yang menarik untuk dikaji adalah potensi ibu rumah tangga ketika tidak hanya berperan sebagai ibu rumah tangga di rumah melainkan bekerja untuk membantu meningkatkan kesejahteraan keluarga.Â Artikel ini ditulis dengan tujuan untuk mendeskripsikan peran ibu rumah tangga dan faktor pengaruh ibu rumah tangga bekerja dalam meningkatkan kesejahteraan keluarga. Artikel ini diharapkan menjadi bahan solusi pengembangan potensi ibu rumah tangga dalam membantu suami meningkatkan pendapatan keluarga. Melalui hasil literatur ini, diharapkan menjadi bahan solusi pengembangan potensi ibu rumah tangga dalam menanggulangi kemiskinan dalam rangka meningkatkan kesejahteraan keluarga. Â

Pemberdayaan Ibu Rumah Tangga Pada Inovasi Pengolahan Nugget Pisang Untuk Meningkatkan Ekonomi Di Desa Sipispis Siagian, Silvia Carmanita; M.Si, Mutiara Nugraheni; Hasibuan, Mhd Akbar
Jurnal Penelitian Kesejahteraan Sosial Vol 18, No 1 (2019): Jurnal Penelitian Kesejahteraan Sosial
Publisher : Babes Litbang Yankessos

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31105/jpks.v18i1.1691

Tujuan penelitian ini untuk memberdayakan ibu rumah tangga desa Sipispis Kabupaten Serdang Bedagai. Model 4 D yaitu Define, Design, Develop dan Disseminate. Model Evaluasi Empat Level yaitu: Level 1. Reaksi, Level 2. Pembelajaran, Level 3. Perilaku, dan Level 4. Hasil. Populasi penelitian ini 2 orang dibidang ahli boga dosen Pendidikan Kesejahteraan Keluarga, 8 mahasiswa Pendidikan Kesejahteraan Keluarga, Pascasarjana UNY dan 67 ibu rumah tangga. Sampel utama penelitian ini adalah ibu rumah tangga desa Sipispis dengan teknik stratified proportional random sampling sehingga diperoleh sampel sebanyak 77 orang, maka total sampel berjumlah 77 responden. Berdasarkan hasil penelitian dengan Model 4 D menunjukkan bahwa: 1) Reaksi, kategori bagus presentasi 88%. 2) Pembelajaran kategori kurang baik presentasi 78%. 3) Perilaku kategori baik presentasi 81% dan 4) kategori baik presentasi 85%. Berdasarkan hasil penelitian dengan Model Evaluasi Empat Level yaitu: 1) Define kategori kurang baik presentasi 72%. 2) Design kategori baik presentasi 84%. 3) Develop kategori baik presentasi 85%. 4) Disseminate aspek yang diteliti meliputi: a) Aroma kategori baik presentasi 86%. b) Tekstur kategori baik presentasi 88%. c) Warna kategori baik presentasi 83%. d) Rasa kategori baik presentasi 85%. Untuk itu, perlu diadakan pemberdayaan ibu rumah tangga secara berkesinambungan untuk meningkatkan ekonomi keluarga desa Sipispis

POTENSI KENTANG HITAM DALAM MEREDUKSI STRES OKSIDATIF DAN MENGHAMBAT PROLIFERASI SEL KANKER PAYUDARA MCF-7 [Potential of Black Potato in Reducing Oxidative Stress and Inhibiting the Proliferation of Breast Cancer Cells MCF-7] Mutiara Nugraheni; Umar Santoso; . Suparmo; Hastari Wuryastuti
Jurnal Teknologi dan Industri Pangan Vol. 24 No. 2 (2013): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

The ethanolic extracts of flesh and peel of Coleus tuberosus were evaluated for its ability to reduce oxidative stress using cellular antioxidant activity testing on MCF-7 cells based on oxidation of 2.7-dichlorofluoresce diacetate (DCFH). Meanwhile, the antiproliferative activities was evaluated based on 3-(4.5-Dimethylthiazol-2) -2.5-diphenyltetrazolium bromide (MTT) assay in MCF-7 cells. The results showed that the ethanolic extract of flesh and peel have the ability to reduce oxidative stress and inhibit the proliferation of breast cancer cells MCF-7. The optimum concentration of ethanol extracts of peel in reducing oxidative stress was 200 μg/mL, while that of flesh was 400 μg/mL. Inhibitory concentration (IC50) of cell proliferation of MCF-7 by peel extract was 698.23±1.61 (µg/mL), and flesh extracts was 829.86±5.73 (µg/mL). The ability to reduce and inhibit the proliferation showed a dose dependent manner. There is a high correlation between cellular antioxidant and antiproliferation. The correlation of cellular antioxidant activity of the ethanolic extract of flesh Coleus tuberosus and antiproliferation was 0.93, while the correlation between cellular antioxidant activity ofthe ethanolicextract ofthe peel and anti-proliferation was 0.98. These results suggest that the ethanolic extract of flesh and peel of Coleus tuberosus can be used as a source of natural antioxidants and anti-proliferation.

Profil Teamwork Skill sebagai Gambaran Kemampuan Kompetitif Mahasiswa Ichda Chayati; Sutriyati Purwanti; Mutiara Nugraheni
Jurnal Pendidikan Teknologi dan Kejuruan Vol 22, No 1 (2014): (Mei)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

The objectives of the study were: 1) to identify the profile of the Hospitality Engineering Education students’ teamwork skills, 2) to identify the profile of the Hospitality Engineering Students’ teamwork skills, 3) to describe the general overview of the students’ teamwork skills, 4) to identify the group of Bachelor program with the highest and the lowest teamwork skills, 5) to identify the group of the Associate program with the highest and the lowest teamwork skills. This study was a descriptive study. The results showed: 1) the Hospitality Engineering Education students who were at the stages of forming, storming, norming, and performing teamwork skills were 1.02%; 0.52%; 53.39%; and 45.07% respectively, 2) The Hospitality Engineering students who were at the stage of forming, storming, norming, and performing teamwork skills were 2.3%; 2.43%; 54.85%; and 40.42% respectively, 3) All of students in Bachelor and Associate programs generally have good team work skills, 4) in the Bachelor level, the groups with the highest teamwork skills were the regular Bachelor program of 2011 and the non-regular Bachelor program of 2010, while the groups with the lowest teamwork skills were the regular Bachelor program of 2009 and the non-regular Bachelor program of 2009, 5) at the Associate level, the group with the highest teamwork skills was the regular Associate program of 2011, while the group with the lowest team work skills was the regular Associate program of 2010.

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.

ANALISIS EFISIENSI DAN PENGARUHNYA TERHADAP PERBAIKAN MANAJEMEN PERUSAHAAN Mutiara Nugraheni
Jurnal Penelitian Humaniora Vol 9, No 2: Oktober 2004
Publisher : LPPM UNY

Abstract This research located in “Warga Mulya” Milk Cooperation, especially inconcentrate production unit, where most of raw material was agricultural waste that acquired from outside Yogyakarta province. The objective of this research is to know efficiency analysis and it influence toward cooperation management improvement. Incooncentrate production related to technical efficiency and production cost, with expectation, it can be aroused Warga Mulya cooperation management and the other industrial ro implemented periodic evaluated of input allocating, so step of improvement and raising product process management can be do immediately, example for accuracy utilizing of material, machine and human resources. Data in this research analyzed were time series every month since 1993 through 2000. This research used approach production function type of Cobb-Douglas, while the estimated by Maximum Likehood Estimation (MLE) with Shazam version 6.2. production cost fuction used approach Cobb-Douglas type. Technical Efficiency Rate (TER) and alocative efficiency get from differential of production fuction. The result of this research indicated that the cooperation did not achieve an optimal technical and allocate efficiency. So that this cooperation have to do an improvement of management. Keywords: analysis, efficiency, mnagement

Faktor yang Mempengaruhi Upaya Ibu Rumah Tangga dalam Meningkatkan Kesejahteraan Sosial Marietta Marlina Telaumbanua; Mutiara Nugraheni
Jurnal Penelitian Kesejahteraan Sosial Vol. 17 No. 3 (2018): Jurnal Penelitian Kesejahteraan Sosial
Publisher : Balai Besar Litbang Pelayanan Kesejahteraan Sosial

Keluarga bertanggung jawab dalam menjaga, menumbuhkan, dan mengembangkan anggota keluarga dari berbagai jenis kebutuhan. Selain peran utama untuk mengurus rumah tangga, ibu rumah tangga dapat membantu suami dalam hal menambah pendapatan keluarganya. Penelitian ini mengkaji tentang faktor-faktor internal yang menyebabkan ibu rumah tangga bekerja di Industri Watsawi - Cokrodiningratan Kecamatan Jetis Yogyakarta. Pengumpulan data dilakukan dengan cara observasi langsung, wawancara, dokumentasi, dan angket atau kuesioner kepada 44 ibu rumah tangga yang bekerja di industri ini. Setelah uji validitas variabel dan uji reliabilitas dengan Alpha Cronbach, dilakukan pengolahan data dengan editing, codding, tabulasi, dan grafik. Hasil penelitian menunjukkan bahwa sebagian besar ibu rumah tangga yang bekerja memiliki karakter kuat pada bidang religius, toleransi, disiplin, mandiri, jujur, dan kerja keras. Tingkat kesejahteraan dan pendapatan keluarga yang rendah (60% keluarga prasejahtera) menjadi pemicu bagi ibu rumah tangga untuk bekerja. Hal ini dibuktikan dari hasil analisis bahwa faktor kebutuhan fisiologi sebagai faktor utama penyebab ibu rumah tangga bekerja di industri ini. Selain itu, faktor-faktor lain yang menjadi penyebab ibu rumah tangga bekerja adalah pemahaman akan pekerjaan, rasa bangga, pekerjaan yang menantang, keinginan untuk berkembang, dan faktor tanggung jawab.

Peningkatan Kualitas dan Kapasitas Produk Olahan Berbasis Perikanan Laut dengan Teknologi Tepat Guna Mutiara Nugraheni; Titin Hera Widi Handayani; Agung Utama; Arif Marwanto
Dinamisia : Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2021): Dinamisia: Jurnal Pengabdian Kepada Masyarakat
Publisher : Universitas Lancang Kuning

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31849/dinamisia.v5i1.4743

This community service aims to solve the problems faced by the Mina Bahari 45 group related to the quality and production capacity to support product marketing. The activities done were to carry out the appropriate technology transfer activities and the strengthening of marketing that is strengthening the quality and capacity of processed products based on sea fisheries, strengthening production management; renovation and re-lay out the product display. The results of community service related to strengthening production management are the selection and handling of raw materials, processing and packaging. Operationalization of automatic cracker frying Machine and industrial scale steamer as well as renovation and re-lay out display place to support off-line marketing in Depok Beach. The use of appropriate technology can increase production capacity at least by 15% and improve the quality of products produced that include texture, shape and color and the availability of a product display space that is safe for products, attractive and adequate.

Measuring Occupational Self-Efficacy: A Culinary Students' Cooking Performance Perspective Tuatul Mahfud; Mutiara Nugraheni; Pardjono Pardjono; Badraningsih Lastariwati
Jurnal Pendidikan Teknologi dan Kejuruan Vol 27, No 2 (2021): (October)
Publisher : Faculty of Engineering, Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jptk.v27i2.39530

Occupational self-efficacy is believed to be an essential factor for optimizing mastery of cooking competencies for culinary students. Although there have been many studies examining the importance of self-efficacy, there are still limited studies that discuss how to measure the self-efficacy of cooking abilities for culinary vocational students. This study aims to develop and test the validity of the self-efficacy cooking skills questionnaire. This study involved 329 culinary students in the Special Region of Yogyakarta, Indonesia. Data analysis uses Confirmatory Factor Analysis (CFA) to test the validity and reliability. The results of the study revealed that the occupational self-efficacy of cooking performance could be explained by four indicators, namely the enactive experience, model experience, social persuasion, and emotional conditions. This questionnaire has 16 items consisting of 4 items in each indicator. The results of this study have implications for industry and education practitioners to evaluate the achievement of mastery of students 'and chefs' cooking skills.

Co-Authors . Suparmo . Windarwati Agung Utama Andian Ari Anggraeni, Andian Ari Badraningsih Lastariwati Chica’al Sandya, Ezra Dian Riski Ariesta Ezra Chica’al Sandya Faridha, Yhola Kiki Nor Fitri Rahmawati Hasibuan, Mhd Akbar Hastari Wuryastuti Himawan Sartono Ichda Chayati Marietta Marlina Telaumbanua Nani Ratnaningsih Nani Ratnaningsih Ngabdul Munif Pardjono, P. Prihandini, Tinesa Fara Primalia Sulistiowati Purnaningsih, Sri Putu Sudira Rizqie Auliana Rukmono Siswishanto Sahria, Yoga Septiono Eko Bawono Siagian, Silvia Carmanita Siti Hamidah Siti Hamidah Sutriyati Purwanti Telaumbanua, Marietta Marlina Titin Hera Widi Handayani Tuatul Mahfud Umar Santoso Valentin Widri Enggal Wika Rinawati Wirimena Hurimah

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