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All Journal Journal of Natural Sciences and Mathematics Research Jurnal Ekonika : Jurnal Ekonomi Universitas Kadiri Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) AGROMIX BUANA SAINS Jurnal Ilmiah Hijau Cendekia Cendekia : Jurnal Pengabdian Masyarakat Journal of Food Technology and Agroindustry JURNAL ILMIAH AGRINECA Jurnal Abdiraja Fruitset Sains : Jurnal Pertanian Agroteknologi Jurnal Manajemen Agribisnis dan Agroindustri Journal of Soilscape and Agriculture JTePP
Helilusiatiningsih, Nunuk
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TEKNOLOGI PENGOLAHAN TEPUNG MOCAF DENGAN 3 METODE FERMENTASI KAJIAN ANALISA PROKSIMAT Helilusiatiningsih, Nunuk
Journal of Food Technology and Agroindustry Vol 5 No 2 (2023): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v5i2.2772

Abstract

Mocaf (Modified Cassava Flour) was a product derived from fermented cassava flour. Mocaf has characteristics similar to wheat flour and can be used for processed products such as wet cakes, kue kering, sweet bread, instant noodles and substitutes for certain products, vermicelli, brownies. The problem that occurs was that the price of flour continues to increase along with the high demand, so the price is expensive. The aim of the study was to analyze the nutritional value content, namely proximate in mocaf flour which was processed using 3 fermentation methods. The experimental design is a quantitative analysis method. The parameters measured were water content, ash content, protein, fat, starch. Experimental treatment: there are 3 types of cassava chips processing fermentation methods, namely a. Yeast b. Lime Water c. Enzimo. The results of proximate analysis using the yeast fermentation method contained 13.71% water content, 4.12% ash content, 1.43% crude protein, 2.82% fat, 71.38% starch; Using lime water has a water content of 13.14%, ash 4.82%, protein 1.12%, hasar fat 4.38, starch 69.54%. while the third with enzyme has a water content of 12.66%, ash 3.17, protein 1.83%, fat 3.83%, starch 73%. The ingredient of mocaf flour which has the highest starch was the fermentation method using yeast, the best protein ses the fermentation method with enzymes. The highest fat was mocaf with the fermentation method with lime solution. The water content of flour between the lowest 12 and the highest 13, 66%.
ANALISIS ORGANOLEPTIK DAN KANDUNGAN PROKSIMAT PADA PUDING COKLAT DENGAN PENAMBAHAN BLACK CHIA (Salvia hispanica L.) Indis, Nadhifah Al; Helilusiatiningsih, Nunuk; Haliza, Nadiyah Nur
Journal of Food Technology and Agroindustry Vol 5 No 2 (2023): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v5i2.2774

Abstract

Chia seeds is a plant of the Salvia genre which is round, flat, and oval in shape. Chia seed has 3 color of variants, they were black, white, and grayish,. In this study we used black chia was mixed with Nutrijel chocolate pudding. Black chia was chosen because it has a higher protein content than other chia seed color. There were 6 variations in this study, they were PC 0, PC 1, PC 2, PC 3, PC 4, and PC 5, each of the varians has been analyzed of organoleptic and proximate. Based on the results of this study, Nutrijel chocolate pudding with the addition of black chia from varian PC 0 until PC 5 was acceptable and liked by the panelists. The color has an average value of 4.4; the taste was 3.7; fragrance was 4.4; and texture was 3.9. And the results of the proximate analysis, we known that Nutrijel chocolate pudding with the addition of black chia has a good moisture content 63-73%; ash content was 3.44-3.55%; crude fiber content was 1.62-3.16%; crude protein content was 10.09-11.70%; and crude fat content was 1.07-4.40%. The mass of black chia more adding in to the chocolate pudding, has increased the nutritional contained (fiber, protein, and fat).
Pelatihan Mahasiswa dalam Pembuatan Mie Ayam Spesial di Laboratorium Agroteknologi UNISKA Helilusiatiningsih, Nunuk; Soenyoto, Edy; Irawati, Titik; Fitriyah, Nur
Cendekia : Jurnal Pengabdian Masyarakat Vol 5 No 2 (2023): Desember
Publisher : LPPM UNIVERSITAS ISLAM KADIRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32503/cendekia.v5i2.4052

Abstract

Mie ayam adalah olahan pangan yang mengandung gizi dan rasanya nikmat serta digemari masyarakat sebagai kuliner yang populer. Potensi bisnis mie ayam sangat menguntungkan karena harga jual terjangkau dan merupakan makanan yang mengandung karbohidrat, lemak, protein, serat dan vitamin. Tujuan Pelatihan bagi mahasiswa adalah menambah wawasan ilmu bisnis dan ketrampilan yang bermanfaat untuk memotivasi terbentuknya UMKM, Industri Rumah Tangga sehingga meningkatkan pendapatan atau nilai ekonomi dikalangan masyarakat. Metode pelaksanaan yaitu menggunakan penyuluhan materi dilanjutkan dengan pelatihan ketrampian hingga uji organoleptik produk. Parameter yang diukur adalah rasa, penampakan, aroma dari mie ayam spesial yang disajikan secara lengkap dengan tambahan bakso, somay, ayam, sayuran sawi, acar mentimun. Hasil Kegiatan pelatihan menyatakan semua mahasiswa menyukai dan uji organoleptik pada produk menghasilkan kesimpulan menyukai mie ayam 80% dan sangat menyukai 20%. Menyukai Bakso 75%, sangat menyukai bakso 25%, menyukai somay 85%, sangat menyukai 15%. Jadi pelatihan pengolahan mie ayam spesial dapat meningkatkan ketrampilan dan memotivasi mahasiswa menjadi wirausaha yang dapat meningkatkan nilai ekonomi.
Pemberdayaan UMKM Dan Mentoring Teknologi Produk Olahan Nanas Di Desa Babadan Kecamatan Ngancar Kabupaten Kediri Helilusiatiningsih, Nunuk; Astoko, Endro Puji; Winahyu, Nastiti; Shobirin, Rizky Arief; Irawati, Titik
Jurnal ABDIRAJA Vol 5 No 1 (2022): Jurnal Abdiraja
Publisher : LPPM Universitas Wiraraja Sumenep, Jalan Raya Sumenep Pamekasan KM. 5 Patean Sumenep 69451, Telp. (0328) 673399 Fax. (0328) 673088

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/adr.v5i1.1525

Abstract

Tanaman nanas tumbuh subur dan merupakan sentra produksi di Kecamatan Ngancar, yang terdiri 4 desa yaitu Babadan, Besali, Jagul, Kunjang Kabupaten Kediri. Permasalahan yang ada yaitu pemasaran buah dalam bentuk segardan belum dikenal teknologi pasca panen dan pengolahan nanas menjadi produk yang awet disimpan. Tujuan kegiatan untuk coaching dan mentoring teknologi pengolahan nanas kepada kelompok PKK mandiri Desa Babadan Kecamatan Ngancar, Kabupaten Kediri. Metode Pelaksanaan yaitu Pembinaan dan sosialisasi tentang pentingnya ilmu teknologi pasca panen olahan buah nanas menjadi produk yang disukai konsumen dan dapat meningkatkan nilai ekonomi masyarakat petani nanas juga. .Waktu Pelaksanaan selama 4 hari mulai tanggal 18 Agustus sampai 21 Agustus 2021 di Balai Desa Babadan , Kec. Ngancar Kediri diikuti .peserta 20 orang. Hasil kegiatan yang dicapai adalah target jangka pendek yaitu petani mempelajari dan memahami ilmu teknologi pasca panen dan olahan buah nanas segar menjadi sari buah nanas, selai nanas, dodol nanas. Target jangka panjang adalah menjalin koordinasi dan kemitraan petani dengan pemangku kepentingan terkait seperti akademisi, pihak pemerintah dan swasta. Dapat terbentuk model ekonomi bisnis UMKM berkelanjutan skala nasional.
Strategi Kegiatan Pemberdayaan Kesejahteraan Keluarga (PKK) di RT 23 RW 9 Puri Panjalu - Betet Indah Keluarahan Betet, Kediri Helilusiatiningsih, Nunuk; Winahyu, Nastiti; Santosa, Ribut
Jurnal ABDIRAJA Vol 5 No 2 (2022): Jurnal Abdiraja
Publisher : LPPM Universitas Wiraraja Sumenep, Jalan Raya Sumenep Pamekasan KM. 5 Patean Sumenep 69451, Telp. (0328) 673399 Fax. (0328) 673088

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/adr.v5i2.2007

Abstract

Kegiatan yang dilaksanakan dalam meningkatkan pemberdayaan perempuan khususnya di lokasi perumahan RT 23 RW 9 Puri Panjalu Permai dan Betet Indah tergolong baik dan terprogram. Strategi peningkatan ketrampilan dalam berbagai bidang seperti sosial budaya, ekonomi, agama, kesehatan dan kebersihan lingkungan hidup serta ketrampilan berlangsung dengan baik. Permasalahan yang dihadapi dalam berlangsungnya kegiatan perempuan, adalah sebagian ibu-ibu ada yang bekerja sehingga ada kendala dalam memaksimalkan program ketrampilan. PKK. Strategi kegiatan ini bertujuan membina dan meningkatkan kinerja program PKK yang berlangsung secara berkesinambungan di perumahan ini. Metode pemberdayaan perempuan menggunakan penyuluhan, diskusi tanya jawab, pelatihan ketrampilan, pertemuan rutin semua anggota dan ketua RT serta pengurus dalam membahas kegiatan yang akan dilaksanakan. Hal ini didukung oleh Bapak Ketua RW 9 serta Ibu Ruli selaku Ketua RT 23 serta semua warga giat dalam rembug warga untuk mencapai musyawarah mufakat dalam segala kegiatan yang bermanfaat. Hasil mentoring dan evaluasi kegiatan meliputi pertemuan rutin PKK tiap bulan menggu pertama, posyandu tiap minggu keempat, pengajian yasin tahlil tiap malam Jumat, kajian ilmu agama tiap minggu pagi, TPQ tiap hari senin sampai Jumat pukul 16.00 sampai magrib dilanjutkan solat jamaah di Masjid Ijtihad, halal bihalal, kerja bakti lingkungan, kegiatan pondok ramadhan dan idul kurban, prodamas berjalan dengan tertib dan baik, serta pengajian ibu-ibu Nurul Qulbi serta hadrah.
Pelatihan Teknologi Pengolahan Bakso Ayam dan Tahu Bakso di Program Studi Agribisnis UNISKA Kediri Helilusiatiningsih, Nunuk; Winahyu, Nastiti; Maharani, Navita; Setiyadi, Heru; Choirina, Vifi Nurul
Jurnal ABDIRAJA Vol 6 No 1 (2023): Jurnal Abdiraja
Publisher : LPPM Universitas Wiraraja Sumenep, Jalan Raya Sumenep Pamekasan KM. 5 Patean Sumenep 69451, Telp. (0328) 673399 Fax. (0328) 673088

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/adr.v6i1.2357

Abstract

Bakso dan tahu bakso adalah jenis olahan dari daging yang populer di masyarakat, karena rasanya nikmat dan harga terjangkau serta bernilai gizi yang baik. Permasalahan yang berkembang adalah harga daging yang mahal dan banyak ternak sapi yang terkena virus sehingga menimbulkan panik di kalangan peternak dan konsumen. Kegiatan pelatihan ini bertujuan untuk memberi ketrampilan kepada masyarakat kampus agar dapat berwirausaha membuka kuliner bakso dan jenisnya dalam meningkatkan pendapatan. Metode Kegiatan menggunakan penyuluhan materi, diskusi, pelatihan ketrampilan dan uji organoleptik. Pemberdayaan masyarakat kampus dikuti oleh 30 orang dari kalangan mahasiswa agribisnis, Dan karyawan. Hasil kegiatan mempunyai manfaat sebagai berikut : Memahami dan terampil dalam proses pengolahan daging ayam menjadi bakso dan tahu bakso, meningkatkan nilai ekonomi dalam pembentukan UMKM, membuka lapangan pekerjaan baru bidang ekonomi, memotivasi masyarakat dalam inovasi baru dalam bidan olahan pangan. Bakso dan tahu bakso yang dibuat dari dagang ayam sangat baik untuk diolah dan di pasarkan dengan harga yang terjangkau daya beli masyarakat.
EKSTRAKSI MINYAK ATSIRI DAUN ROSELLA (Hibiscus Sabdaíiffa L ) METODE WATER STEAM DESTILATION Helilusiatiningsih, Nunuk; Irawati, Titik; Syahara, Muhammad Alwi
BUANA SAINS Vol 23, No 3 (2023)
Publisher : Universitas Tribhuwana Tunggadewi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33366/bs.v23i3.5647

Abstract

The rosella plant has antioxidant and coloring compounds that are useful for coloring and aromatic various drinks. The research aimed to study the extraction of essential oils from rosella leaves through phytochemical screening and sensory testing of the oil results. The research method used extraction of essential oil using water steam distillation, color, aroma analysis using the hedonic method, and antioxidant activity using the DPPH method. Results showed the amount of essential oils in leaves is 0.0087% in 1 kg of dry material. Rosella Leaf Oil 25% like the yellow color, 75% like it, 0% dislike it, 30% like the aroma of the leaf essential oil, 70% like it, and 0% dislike it. The antioxidant activity in rosella leaves with concentrations (ppm): of 5, 10, 25, 50, 100, and 200 ppm (22,5; 29,7;  34,9;  42,13;  44,5;  51, 4)%.  A comparison or control test using ascorbic acid with the same concentration as above showed a percentage of inhibition (37,53;44,16; 51,84; 61,19; 72,45; 88,22)%.  The IC 50 value of ascorbic acid (as a control) is 26.94 ppm and the IC 50 of Rosella leaf extract is 171.27 ppm, which is classified as having weak antioxidant activity in the leaves. The GC-MS results showed essential oil consists cis-3 Hexenyl Acetate (11.50%), 3-Cyclohexene-1-methanol (4.97%), 2-Propenoic acid (2.65%), Linalool 3,7-oxide (2.15%), Methyl 4-methylhexanoate (1,54%), Butanoic acid (0.54 %), 3-Methylpent-3-en-2-ol (0.25%), 1-Hexen-3-ol (0,24%).
RESPON PERTUMBUHAN VEGETATIF DAN GENERATIF TANAMAN PADI (Oryza Sativa L.) VARIETAS MENTIK WANGI TERHADAP KONSENTRASI PUPUK NANOSILIKA SEKAM PADI DAN JARAK TANAM Sani, Muhammad Yulius; Rosanti, Aulia Dewi; Fitriyah, Nur; Soenyoto, Edy; Helilusiatiningsih, Nunuk
Fruitset Sains : Jurnal Pertanian Agroteknologi Vol. 12 No. 5 (2024): December: Ilmu Pertanian dan Bidang Terkait
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tanaman padi (Oryza sativa L.) tergolong  komoditas tanaman pangan yang sangat penting bagi seluruh manusia di dunia pada umumnya  khususnya Indonesia.  Hal ini dikarenakan, beras yang  merupakan hasil pengolahan dari padi adalah bahan pangan utama. Mengingat semakin banyaknya permintaan produksi beras sehingga perlu dilakukan langkah alternatif untuk meningkatkan pertumbuhan tanaman Padi yaitu salah satunya adalah menggunakan teknologi nano.  Penggunaan Si yang mempunyai ukuran nano (10-9 m) diharapkan akan mudah diserap oleh tanaman daripada silika dengan ukuran yang lebih besar. Demikian juga dengan pengaturan jarak tanam merupakan salah satu upaya yang  dapat menghindari terjadinya tumpang tindih diantara tajuk tanaman, memberikan ruang bagi perkembangan akar dan meningkatkan efisiensi penggunaan benih. Penelitian ini bertujuan untuk mengetahuli pengaruh pemberian Silika dalam ukuran nano dan jarak tanam terhadap pertumbuhan tanaman padi. Penelitian ini menggunakan Rancangan Acak Kelompok ( RAK ) Faktorial dengan dua faktor. Faktor pertama  adalah Konsentrasi pupuk nano dan faktor kedua adalah jarak tanam. Berdasarkan hasil penelitian diketahui bahwa terjadi interaksi antara perlakuan konsentrasi nano silika dan jarak tanam pada variabel pengamatan : tinggi tanaman umur 20 hst pada perlakuan K3J2 ( konsentrasi nano 60 ppm + jarak tanam 25x25 cm). Pada perlakuan tunggal konsentrasi nano silika pada semua perlakuan menunjukkan hasil yang tidak nyata. Pada perlakuan tunggal jarak tanam 20x20 cm menunjukan pengaruh nyata pada pengamatan laju pertumhuhan umur 30 hst yaitu sebesar 0.0064 dan pada pengamatan jumlah malai jarak tanam 30x30cm menunjukkan pengaruh nyata dengan hasil 18.99 malai.
Application of POC fertilization from organic waste and humic acid on the growth and production of sweet corn (Zea mays L. Saccharata sturt) Helilusiatiningsih, Nunuk; Syahara, Muhammad Alwi

Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v15i2.4434

Abstract

Introduction: Sweet corn in Indonesia was the main commodity after rice, and it was useful for food, the snack processing industry, semi-finished ingredients, side dishes, and animal feed. Problems with sweet corn farming include limited land, inappropriate cultivation technology, expensive superior seeds, insufficient water availability, fertilizers and pesticides that do not meet needs, as well as expensive and difficult labor, and competition with other commodities. The quality of the corn was that the husk was bright green and slightly moist, the sweet corn tassels were light brown and moist, and the grain texture was dense. The research aimed to analyze the effect of adding humic acid and POC on the growth and yield of sweet corn. Methods: The experimental design was RAKF. The first factor was humic acid (A) consisting of 4 levels: control, 5 kg/ha, 10 kg/ha, and 15 kg/ha. The second factor is POC (P) consisting of 5 levels: control, 60 ml/l, 90 ml/l, 120 ml/l, and 150 ml/l so there are 20 experimental combinations. Analysis used the F count test, 5% BNT test, and 5% DMRT test. Results: In the analysis of plant height, number of leaves, and weight of corn with and without husks, the best combination was A3P4.The P4 level (150 ml/L) has the highest level of sweetness but is not significantly different, the degree of sweetness was 16.25 brix. Addition of humic acid at a concentration of 15 kg/Ha. Produces a sweetness degree of 18.35 brix. Conclusion: The results of the study indicated a significant influence from the combination of treatments, as well as an interaction between the experimental treatments. The most effective combination was A3P4, which involved a humic acid concentration of 15 kg/ha and a POC dose of 150 ml/L. This combination yielded the best results for the tested parameters and sweetness levels.
The Influence of Internal and External Factors on Increasing Youth’s Interest in Hydroponic Agribusiness in Kaliombo Sub-District, Kota Kediri Purbowo, Muhammad Lukman; Astoko, Endro Puji; Helilusiatiningsih, Nunuk
Jurnal Manajemen Agribisnis dan Agroindustri Vol. 4 No. 1 (2024): June
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jmaa.v4i1.97

Abstract

The development of technology in the agricultural sector is so rapid that those who are left behind in utilizing technological advances will not get maximum benefits from their business activities. One of the developments in agricultural cultivation technology is hydroponic technology. The rapid development of agricultural technology is not comparable to the younger generation working in the agricultural sector. The younger generation is less interested in agricultural activities, including hydroponic technology. The purpose of this study is to describe the influence of internal and external factors in increasing the interest and aspirations of young people in hydroponic agribusiness in Kaliombo Village, Kediri City District, and to analyze the influence of internal and external factors on the interest and aspirations of young people in hydroponic agribusiness in Kaliombo Village, Kediri City District. The data analysis used in this study used the Likert Rating Scale (SLR) and multiple regression analysis. The multiple linear regression equation in this study is written as Y = 2.476 + 0.142X1 + 0.072X2 + e. The results of the study on the influence of internal and external factors on increasing the interest of young people in hydroponic agribusiness in Kaliombo Village, Kediri City District obtained the following conclusions; internal and external factors that have been carried out by young people in Kaliombo Village, Kediri City District together have played a major role in the interest and aspirations of young people in hydroponic agribusiness in Kaliombo Village, Kediri City District, internal factors owned by young people influence the interest of young people in hydroponic agribusiness.
Co-Authors Adji, Galih Ahmad Izzan Nabil Farid Delima, Elsa Sindi Dina Oktavia Edy Soenyoto Endro Puji Astoko Eva Pebriana Fahmi Hidayat FITRIYAH, NUR Haliza, Nadiyah Nur Heru Setiyadi Indis, Nadhifah Al Irawati, Titik Mardiana, Yushi Muhammad Alwi Syahara, Muhammad Alwi Nastiti Winahyu Naufa Anwar, Diva Navita Maharani Puji Astoko, Endro Purbowo, Muhammad Lukman Rahmatika, Widyana RIBUT SANTOSA Rizky Arief Shobirin Rosanti, Aulia Dewi Sani, Muhammad Yulius Saptaria, Lina Setyo Utomo, Pamuji Tri Handayani Vifi Nurul Choirina Yekti Puji Lestari