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All Journal Buletin Peternakan PROSIDING SEMINAR NASIONAL Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat Jurnal Sains dan Teknologi Pangan JITEK (Jurnal Ilmiah Teknosains) Jurnal Ilmu Pangan dan Hasil Pertanian Pro Food AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Agrisocionomics: Jurnal Sosial Ekonomi Pertanian Jurnal Ilmu Peternakan dan Veteriner Tropis (Journal of Tropical Animal and Veterinary Sciences) Edudikara: Jurnal Pendidikan dan Pembelajaran IJECS: Indonesian Journal of Empowerment and Community Services Jurnal Pengabdian Masyarakat untuk Negeri (UN-PENMAS) Jurnal Ilmiah SOSIO AGRIBIS Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Journal of Food and Agricultural Product Jurnal Pengabdian Pada Masyarakat Midang Jurnal BETAHPA Journal of Food and Agricultural Technology

Asmoro, Novian Wely

Universitas Veteran Bangun Nusantara

Author-ID : 1129722

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Sifat Kimia dan Organoleptik Sirup Daun Sirsak (Annona muricata L.) dengan Variasi Konsentrasi Gula Rofiqoh Husni Noormala; Novian Wely Asmoro; Retno Widyastuti
Journal of Food and Agricultural Product Vol 2, No 2 (2022): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Tanaman sirsak memiliki daun dengan kandungan antioksidan yang tinggi. Daun sirsak juga memiliki berbagai manfaat diantaranya sebagai antibiotik, antiinflamasi, detoksifikasi dan antibakteri. Selama ini daun sirsak hanya diolah menjadi obat tradisional selain itu hanya dimanfaatkan masyarakat sebagai pakan ternak. Salah satu upaya membuat daun sirsak lebih diminati yaitu dibuat produk olahan sirup. Berdasarkan SNI pembuatan sirup yaitu mengandung ˃65% gula sehingga dilakukan penambahan gula dengan variasi konsentrasi 40%, 50%, 60%, 70% dan 80%. Penelitian ini bertujuan mengetahui pengaruh konsentrasi variasi penambahan gula terhadap sifat kimia (pH, gula reduksi dan aktivitas antioksidan) dan sifat organoleptik (warna, aroma, rasa dan keseluruhan) sirup daun sirsak. Penelitian dilakukan dengan menimbang daun sirsak sesuai perlakuan, dicuci, dihaluskan, disaring, dimasak dengan penambahan konsentrasi gula, sehingga terbentuk sirup daun sirsak. Metode penelitian menggunakan rancangan acak lengkap (RAL) dengan faktor variasi konsentrasi gula yaitu 40%, 50%, 60%, 70% dan 80%. Parameter penelitian meliputi nilai pH, gula reduksi, aktivitas antioksidan dan organoleptik. Data kemudian dianalisis secara statistik menggunakan Analysis of Variance (ANOVA) dengan tingkat signifikansi 5%. Hasil penelitian menunjukan bahwa, variasi konsentrasi gula sirup daun sirsak berpengaruh nyata terhadap sifat kimia sirup daun sirsak yang dihasilkan, konsentrasi 80% sirup daun sirsak menghasilkan nilai pH paling tinggi sebesar 6,43 dan gula reduksi yaitu 28,17, tetapi untuk aktivitas antioksidan mendapatkan nilai terendah yaitu 9,33%. Variasi konsentrasi gula juga berpengaruh nyata terhadap nilai organoleptik sirup daun sirsak yang di hasilkan. Uji organoleptik keseluruhan pada sampel 80% gula + 20% sari daun sirsak memiliki nilai tertinggi sebesar 3,13 (netral).Kata Kunci : Daun Sirsak, Gula Pasir, Konsentrasi, Organoleptik, Sirup

Urban Farming Generasi Milenial Karang Taruna Dusun Walang Sukoharjo Novian Wely Asmoro; Sri Hartati; Agustina Intan Niken Tari; Purwanto Purwanto; Muhammad Fathul Anwar
Jurnal Pengabdian Pada Masyarakat Vol 7 No 2 (2022): Jurnal Pengabdian Pada Masyarakat
Publisher : Universitas Mathla'ul Anwar Banten

URBAN FARMING FOR THE MILLENIAL GENERATION OF THE YOUTH ORGANİZATİON, DUSUN WALANG SUKOHARJO. Currently, the motivation and interest of the younger generation in agricultural activities is relatively low, from BPS data, 11% of the younger generation are involved in agricultural activities. The purpose of community service activities is to provide an introduction to urban farming that targets the millennial generation, in this case members of the youth organization, so as to increase the motivation and interest of the millennial generation in the agricultural sector through interesting agricultural activities. The method is carried out through several stages of activity, namely Phase I, counseling and delivering material on the concept of urban farming and managing household waste into liquid fertilizer, compost and organic growing media. Phase II, Submission of Verticulture Concept Materials for Anticipating Narrow and Limited Land in Urban Areas. Phase III, Introduction & Practice of Urban Farming Implementation Evaluation of activities using the pretest, posttest and practice assessment methods. The evaluation results show that 93% of partners are involved in this activity and provide an increase in the understanding of the partner community by 85%, where the value of the initial understanding of partner activities towards urban farming cultivation is 54%, then after the activity the value of understanding is 100%.

Perbandingan Kualitas Minyak Atsiri Gagang Cengkeh Basah dan Kering (Eugenia aromaticum) dengan Metode Destilasi Uap Air Nahrowi, Fauzan; Handayani, Catur Budi; Asmoro, Novian Wely
Jurnal Sains dan Teknologi Pangan Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

The purpose of this study was to determine the quality of essential oils from wet clove handles and dry clove handles. The experimental design in this study was a completely randomized design (CRD) with 2 treatments, namely wet handle and dry handle with 3 replications in each treatment. The results of this study showed that there was a significantly different interaction (p<0.05) including, water content, yield, refractive index, eugenol content between wet and dry clove handle treatments and the interaction did not have a significantly different interaction (p>0.05) including weight types between wet and dry clove handle treatment with moisture content value of wet clove handle 63.67% and dry clove handle moisture content 12.96%, essential oil yield value of wet clove handle 0.16% and essential oil yield of dry clove handle 0, 39%, the value of the specific gravity of wet clove handle essential oil 1044.22 g/ml and the dry clove handle essential oil value of 1042.22 g/ml, the value of the refractive index of the wet clove handle essential oil 1.471 and the refractive index of the dry clove handle essential oil 1.473, the value of eugenol content of wet clove handle essential oil 95.56% and dry clove handle essential oil 94.73%. The best essential oil treatment was found in the wet clove handle treatment with a value of 95.56% eugenol content.Keywords: clove handle, chemical characteristics, essential oil

Study of The Chemical Characteristics Of Leather Fruit Banana Kepok (Musa Paradisiaca L.) And Yellow Pumpkin (Cucurbita Moschata) Akhmad Rivai; Agustina Intan Niken Tari; Novian Wely Asmoro
Journal of Food and Agricultural Product Vol. 3 No. 2 (2023): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v3i2.4625

Fruit leather is a product of processed fruit that is crushed and dried in the form of thin sheets with a plastic texture, has a distinctive consistency and taste. It is possible that the addition of other components can provide different characteristics of color, taste, aroma and nutritional value to fruit leather. This research aims to determine the effect of the concentration of kepok banana and yellow pumpkin on the chemical characteristics of fruit leather. The method used in this research was a Completely Randomized Design (CRD) with a comparison of banana kepok and pumpkin (F) with 5 treatments, namely F1: banana kepok 100%: pumpkin pumpkin 0%; F2: kepok banana 75%: yellow pumpkin 25%; F3: kepok banana 50%: yellow pumpkin 50%; F4: kepok banana 25%: yellow pumpkin 75%; F5: kepok banana 0%: pumpkin 100%, each treatment was repeated 3 times to obtain 15 treatment units. Research parameters include water content (thermogravimetric method), ash content (drying method) and vitamin C content (iodometric titration). The research data were analyzed using the program (SPSS) version 25.0 using the One Way Analysis of Variance (ANOVA) method. If there is a real difference in the treatment, a further test is carried out using the Duncan's Multiple Range Test (DMRT) method at a significance level of 5%. The results of the research showed that the comparative treatment of kepok banana and yellow pumpkin had a significant effect on water content with the average obtained between 10.39%-11.29% still meets the maximum limit of SNI No. 1718 of 1996, namely below 25%, and the ash content is between 1.39%-1.58%, and has no real effect on vitamin C with an average of 1.48%. -1.69%. Keywords: Fruit leather, Chemical Characteristics, Yellow Pumpkin, Kepok Banana

Karakter Fisik Pati Sukun Sebagai Pengental pada Saus Tomat dan Pembentuk Gel pada Cendol Bovi Wira Harsanto; Novian Wely Asmoro; Retno Widyastuti
Jurnal BETAHPA Vol. 2 No. 2 Desember (2023): JURNAL BETAHPA (Besemah Teknologi Hasil Pertanian)
Publisher : P3M Institut Teknologi Pagar Alam

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

Buah sukun mengandung pati yang tinggi sehingga dapat diolah menjadi pati sukun. Produk pati diketahui dapat berperan sebagai agen pengental dan pembentuk gel. Pada bidang pangan, sifat pengental dapat diterapkan pada pembuatan saus tomat dan sifat pembentuk gel dapat diterapkan pada pembuatan cendol. Tujuan penelitian ini untuk mengevaluasi penambahan pati sukun terhadap produk saus tomat dan cendol. Penelitian diawali dengan pengamatan sifat pasta dari pati sukun, seperti sifat pasta, uji warna, dan swelling power. Selanjutnya, pembuatan saus tomat dilakukan menggunakan prinsip pemasakan setelah pencampuran bubur tomat, bumbu, pati sukun, gula, dan garam. Sementara itu, pembuatan cendol dilakukan menggunakan prinsip pemasakan dan pendinginan di atas air es setelah pencampuran tepung beras, pati sukun, pewarna pandan, dan garam. Saus tomat dan cendol berbasis pati sukun diamati melalui kenampakan fisik produk. Hasil penelitian menunjukkan bahwa pati sukun memiliki nilai L sebesar 95,16 (warna putih cerah) dan swelling power sebesar 14,99 g/g. Sementara itu, viskositas puncak dan viskositas setback dari pati sukun berturut-turut sebesar 4795 cP dan 1731 cP, yang tergolong tinggi sehingga berpotensi untuk dijadikan pengental dan pembentuk gel pada produk pangan. Pada penerapannya, pati sukun dengan konsentrasi 1,3, dan 5% mampu mengentalkan saus tomat. Selain itu, pati sukun yang dicampur dengan tepung beras mampu membentuk gel yang kokoh pada cendol. Penelitian ini menjadi informasi yang bermanfaat dalam pengaplikasian pati sukun pada produk pangan, seperti saus tomat dan cendol, serta menjadi area riset yang menjanjikan untuk dieksplorasi.

Introduksi Racikan Minuman Herbal Keluarga Dawis 1 RT 03/24 Jebres Surakarta Sebagai Edukasi Dalam Menjaga Imunitas Wely Asmoro, Novian; Afriyanti, Afriyanti; Budi Handayani , Catur
Literasi Jurnal Pengabdian Masyarakat dan Inovasi Vol 1 No 2 (2021)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang Jl. Rangga Sentap, Dalong Sukaharja, Ketapang 78813. Telp. (0534) 3030686 Kalimantan Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/literasi.v1i2.1275

The Covid-19 pandemic has brought changes and new habits in society. Covid-19 cases in Indonesia and the world are still increasing, so it is very worrying. One effort that can be made to avoid viral infections and diseases including Covid-19 is to maintain immunity through the consumption of functional foods containing bioactive substances such as empon-empon, ginger, Moringa leaves, lemon, honey, etc. Dasawisma 1 (Dawis 1) at RT 03/24 Jebres Subdistrict Jebres Surakarta District is one of the target partners to be given knowledge and understanding of efforts to maintain body immunity with the introduction of family herbal drinks. The method is carried out through several stages of activity, namely Phase I, Counseling, Delivery of Materials, Brochures & Posters of Healthy Food Keeping Immune. Phase II, Delivery of Concoction Materials & Benefits of Family Herbal Drinks. Stage III, Introduction & Practice of Family Herbal Drinks Manufacturing. Activity evaluation using pretest, postest and practical assessment methods. The indicators of the success of the activities are the increase in the average value of partners, the involvement of partners and the ability of partners to practice making family herbal beverage products.

PENDAMPINGAN PEMBUATAN PERMEN JELI TOMAT DI KELOMPOK USAHA BERSAMA (KUBE) WARDIYAN KELURAHAN KARTASURA Handayani, Catur Budi; Asmoro, Novian Wely; Harsanto, Bovi Wira
Midang Vol 2, No 1 (2024): Midang: Jurnal Pengabdian Kepada Masyarakat, Februari 2024
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/midang.v2i1.51210

Pengabdian kepada masyarakat (PkM) ini bertujuan untuk meningkatkan gizi makanan anak yang dijajakan pada 2 lingkungan sekolahan (SD dan SMP) yang ada di wilayah RW 07 Kelurahan Kartasura. Tim PkM terdiri dari 3 orang dosen dan dibantu oleh 2 orang mahasiswa. Mitra adalah ibu-ibu anggota Kelompok Bersama (Kube) “Wardiyan” yang berada di RW 07 Kelurahan Kartasura yang sebagian besar berwirausaha sebagai pembuat jajanan anak. Kegiatan yang dilakukan oleh tim PkM terdiri dari 2 tahapan. Tahap pertama berupa penyuluhan dan demontrasi pembuatan permen jeli tomat kemudian dilanjutkan dengan tahap ke 2 berupa praktek mendiri dengan pendampingan. Kegiatan pengabdian mampu meningkatkan pengetahuan (67,02%) dan keterampilan (100%) dari peserta. Luaran produk berupa permen jeli tomat dalam kemasan sachet dan toples yang siap jual.

Breadfruit Starch as A Thickener on The Physical and Organoleptic Properties of Tomato Sauce: Peran Pati Sukun Sebagai Pengental Terhadap Sifat Fisik Dan Organoleptik Saus Tomat Harsanto, Bovi Wira; Triastuti, Indri; Asmoro, Novian Wely; Hartati, Sri
JITIPARI Vol 9 No 2 (2024): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v9i2.10914

Indonesian people widely consume tomato sauce as a condiment or food seasoning. The natural thickening agent commonly used in tomato sauce is starch, generally based on tapioca or cornstarch. The use of breadfruit starch as a thickener is rarely studied and needs to be researched scientifically. This research aimed to evaluate the role of breadfruit starch as a thickener in tomato sauce. This research began with extracting breadfruit starch through wet milling and continued with making tomato sauce based on breadfruit starch. The concentration of breadfruit starch was varied in 3 levels, namely 0.5%, 1%, and 1.5%. Commercial tomato sauce was also evaluated and used as a comparison. Viscosity, color, and organoleptic analyses were conducted on tomato sauce products. The results showed that tomato sauce based on 1.5% breadfruit starch had a higher viscosity (3220.5 cP) than the addition of 0.5% (572 cP) and 1% (1093.5 cP) starch, but it was still much lower than the viscosity of commercial tomato sauce (6922.5 cP). In terms of color, breadfruit starch-based tomato sauce is not much different from commercial tomato sauce in terms of brightness (L: 32-35), redness (a: 9-11), and yellowness (b: 10-15). After organoleptic analysis, the panelists rated the breadfruit starch-based tomato sauce as mediocre (average score 3), compared to the commercial tomato sauce, which the panelists preferred (score 4). These findings indicate that breadfruit starch has potential as a thickener for tomato sauce because it can resemble the quality of tomato sauce in terms of color. However, the concentration of added breadfruit starch still needs to be increased to increase the thickness of the tomato sauce and its acceptance by consumers.

Sifat Kimia dan Organoleptik Sirup Daun Sirsak (Annona muricata L.) dengan Variasi Konsentrasi Gula Noormala, Rofiqoh Husni; Asmoro, Novian Wely; Widyastuti, Retno
Journal of Food and Agricultural Product Vol. 2 No. 2 (2022): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v2i2.3453

Tanaman sirsak memiliki daun dengan kandungan antioksidan yang tinggi. Daun sirsak juga memiliki berbagai manfaat diantaranya sebagai antibiotik, antiinflamasi, detoksifikasi dan antibakteri. Selama ini daun sirsak hanya diolah menjadi obat tradisional selain itu hanya dimanfaatkan masyarakat sebagai pakan ternak. Salah satu upaya membuat daun sirsak lebih diminati yaitu dibuat produk olahan sirup. Berdasarkan SNI pembuatan sirup yaitu mengandung ?65% gula sehingga dilakukan penambahan gula dengan variasi konsentrasi 40%, 50%, 60%, 70% dan 80%. Penelitian ini bertujuan mengetahui pengaruh konsentrasi variasi penambahan gula terhadap sifat kimia (pH, gula reduksi dan aktivitas antioksidan) dan sifat organoleptik (warna, aroma, rasa dan keseluruhan) sirup daun sirsak. Penelitian dilakukan dengan menimbang daun sirsak sesuai perlakuan, dicuci, dihaluskan, disaring, dimasak dengan penambahan konsentrasi gula, sehingga terbentuk sirup daun sirsak. Metode penelitian menggunakan rancangan acak lengkap (RAL) dengan faktor variasi konsentrasi gula yaitu 40%, 50%, 60%, 70% dan 80%. Parameter penelitian meliputi nilai pH, gula reduksi, aktivitas antioksidan dan organoleptik. Data kemudian dianalisis secara statistik menggunakan Analysis of Variance (ANOVA) dengan tingkat signifikansi 5%. Hasil penelitian menunjukan bahwa, variasi konsentrasi gula sirup daun sirsak berpengaruh nyata terhadap sifat kimia sirup daun sirsak yang dihasilkan, konsentrasi 80% sirup daun sirsak menghasilkan nilai pH paling tinggi sebesar 6,43 dan gula reduksi yaitu 28,17, tetapi untuk aktivitas antioksidan mendapatkan nilai terendah yaitu 9,33%. Variasi konsentrasi gula juga berpengaruh nyata terhadap nilai organoleptik sirup daun sirsak yang di hasilkan. Uji organoleptik keseluruhan pada sampel 80% gula + 20% sari daun sirsak memiliki nilai tertinggi sebesar 3,13 (netral).Kata Kunci : Daun Sirsak, Gula Pasir, Konsentrasi, Organoleptik, Sirup

THE EFFECT OF BOILING TIME VARIATIONS ON THE CHARACTERISTICS OF MILLET SEED SNACK BARS (PANICUM MILIACEUM) Widyastuti, Retno; Asmoro, Novian Wely; Febrianti, Anisya
Agrisaintifika: Jurnal Ilmu-Ilmu Pertanian Vol. 9 No. 2 (2025): Agrisaintifika
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ags.v9i2.6788

Millet seeds are one of the sources of carbohydrates that have the potential to be used as an alternative to non-rice food. However, information on its processing is still limited, another weakness is that millet seeds are difficult to grind because the skin sticks tightly. There needs to be innovation in processing, including making snack bars. Snack bars are one of the solid food preparations that have complete nutritional content and are made from a combination of several food ingredients with the help of binders. In this study, snack bars were made using millet seeds as raw materials with chocolate as a binder. This study aims to determine the effect of the length of time for boiling millet seeds on the chemical and physical characteristics of snack bar products. This study used a completely randomized design with one factor, namely the length of time for boiling millet seeds (50 minutes, 60 minutes, 70 minutes). The data obtained were analyzed using One Way Anova analysis and to determine whether there was a difference in treatment, the Duncan Multiple Range Test (DMRT) was continued with a significance of 5%. The results of the experiment showed that the snackbar product had chemical characteristics including water content of 2.53-9.53%, ash content of 1.52-1.19%, protein content of 6.69-7.25%, fat content of 21.54-28.21%, carbohydrate content of 57.58-61.23 and the level of hardness (texture) obtained was 27.86-45.55 N.

Co-Authors -, Afriyanti -, Ismawati ., Afriyanti A. Intan Niken Tari A. Intan Niken Tari A.I. Niken Tari Afriyanti - Afriyanti . Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti, Afriyanti Agung Setyarini Agustina Cahyani Agustina Intan Niken Tari Agustina Intan Niken Tari Ainur Komariah Akhmad Rivai Ambar Pertiwiningrum Aninda Nurul Aini Atik Puji Lestari Aulia Rahadyanjati Sukarno Bovi Wira Harsanto Budi Handayani , Catur Catur Budi Handayani Cindhe Putri Larasati David Maruli Nainggolan Eghik Ardiyan Febbi Nurahmawati Febrianti, Anisya Febrianto Ilham Santoso Fety Fatimah Suyato Harsanto, Bovi Wira Indri Triastuti Ismawati . Ismawati Ismawati Lucky Sanjaya Ludfia Windyasmara, Ludfia Marfela Randy Puspitasari Muhammad Arifin Muhammad Fathul Anwar Muhammad Husein Mustofa, Muhammad Zasir Nahrowi, Fauzan Noormala, Rofiqoh Husni Purwanto Purwanto Putriya Alifia Rahmat Budi Purnomo Rahmawati, Fernanda Indi Retno Widyastuti Retno Widyastuti, Retno Rika Rahmawati Rofiqoh Husni Noormala Rosita Dewati, Rosita Salman Faris Insani Saputro, Wahyu Adhi Sohib Assalam Sri Hartati Sri Hartati Sri Hartati Tari, A. Intan Niken Tari, Agustina Intan Niken Triastuti, Indri Wahyu Siswanto Wicaksari, Sifa Aulia Yoesti Silvana Arianti, Yoesti Silvana Yolanda Pitaloka Yos Wahyu Harinta Yuny Erwanto

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