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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
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Karakteristik Mie Basah dari Tepung Mocaf (Modified Cassava Flour) dan Tapioka dengan Penambahan Variasi Tepung Porang (Amorphophallus muelleri Blume) Rahmawati, Rika; Asmoro, Novian Wely; Handayani, Catur Budi
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 8, No 1 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v8i1.19279

Abstract

Mocaf adalah produk tepung singkong yang diproses menggunakan prinsip memodifikasi sel singkong melalui fermentasi, salah satunya menggunakan mikroba BAL (Bakteri Asam Laktat) untuk proses fermentasi tepung singkong. Tepung mocaf dapat digunakan sebagai subtitusi tepung terigu pada pembuatan produk biskuit, roti dan mie. Tepung mocaf memiliki komposisi kandungan kimiawi yang berbeda dengan tepung terigu. Perbedaan yang mendasar adalah mocaf tidak mengandung gluten yaitu protein yang ada pada tepung terigu. Sehingga untuk meningkatkan kualitas mie yang dibuat menggunakan tepung mocaf maka dilakukan penambahan tepung lain yaitu tepung porang. Tepung porang memiliki manfaat yang sangat luas terutama dalam bidang pangan. Tujuan penelitian ini yaitu mengetahui penambahan tepung porang pada pembuatan mie basah terhadap karakteristik kimia dan fisik. Penelitian ini menggunakan RAL 1 faktor yaitu formulasi penggunaan tepung mocaf, tepung tapioka, dan tepung porang (P1=60:40:0, P2=60:40:1, P3=60:40:2, P4=60:40:4, P5=60:40:6) data yang diperoleh dianalisis menggunakan one way Anova dan untuk mengetahui ada atau tidaknya perbedaan perlakuan, kemudian dilanjutkan uji Duncan dengan tingkat signifikansi 5%. Parameter pengamatan meliputi kadar air, cooking time, cooking loss, dan elastisitas. Formulasi penggunaan tepung mocaf, tepung tapioka, dan penambahan tepung porang berpengaruh nyata terhadap kadar air berkisar antara 30,11% hingga 38,55%, cooking time 50,00 detik hingga 80,00 detik, cooking loss 0,91% hingga 1,07%, dan daya elastisitas 20,00% hingga 35,00%. Kata kunci: Mie basah; tepung mocaf; tepung porang; tepung tapioka, karakteristik
Aktivitas Antioksidan Teh Daun Ketapang (Terminalia catappa) Widyastuti, Retno; Tari, Agustina Intan Niken; Asmoro, Novian Wely
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7468

Abstract

The purpose of this study was to determine the antioxidant activity of fermented tea (black tea) with Ketapang leaves (Terminalia catappa) using two variations of leaf age, namely leaflets 1-3 and 4-5. The parameters observed were water content, pH, antioxidant activity (IC 50) and total phenol content of tea. Results showed that the antioxidant activity of young leaves (shoots 1-3) significantly higher than old leaves (shoots 4-5) but had lower total phenol and pH. In general, the character of Ketapang leaf tea products at shoots 1-5 has water content ranging from 5.55-5.58%, total phenol content of 22.63-28.97 mg / g EAG, and antioxidant activity (IC 50) of 6.27-6 .71 µg/ml and the pH of steeping water from 5.9 to 6.1. 
Karakteristik Fisik dan Organoleptik Produk Mocatilla Chips dari Tepung Mocaf dan Jagung Asmoro, Novian Wely; Hartati, Sri; Handayani, Catur Budi
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 1, No 1 (2017)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v1i1.1354

Abstract

The aim of this study was to determined the effect of mocaf flour and maize to the mocatilla chips physical properties and organoleptic properties. The study design using RAL method with one parameter added mocafflour as much as 0% as control, 15%, 30%, 45% and 60% (w / w). Each treatment using 3 experimental replicated unit. Analysis of texture products include mechanical testing, moisture content test and organoleptic test. Added mocaf flour ranging from 15% to 60% in the mocatilla chips no significant effect on water content but caused changes in texture becomes harder to value% deformation increased from 20.39% to 30.53%. Organoleptic characteristics on mocatilla chips has changed in color, taste, aroma and texture after adding mocaf flour compared with control, and overall the highest score of 4.6 panelists acceptance found on the product mocatilla chips with the addition of as much as 15%, so the addition of mocaf flour 15% can be used for the production mocatilla chips. it is not different physical characteristics and organoleptic with control (0% mocaf).
Pengaruh Konsetrasi Carboxymethylcellulose (CMC) dan Gula Stevia terhadap Karakter Sirup Buah Tin (Ficus carica, L) Widyastuti, Retno; Afriyanti, Afriyanti; Asmoro, Novian Wely; Hartati, Sri
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 2, No 2 (2018)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v2i2.3204

Abstract

Processing figs into food and beverage products will increase the attractiveness to consume this nutrient-rich fruit. One of them is by processing it into syrup. The purpose of this study is to (1) Knowing the effect of the stevia sugar concentration on the physical and chemical characteristics of fig syrup; (2) Knowing the effect of the carboxymethylcellulose (CMC) concentration on the physical and chemical characteristics of fig syrup. The experimental design used in this study was a completely randomized design (CRD) factorial pattern with two treatment factors, namely the concentration of stevia sugar (A) with four types of treatment levels, A1 = 0% (100% sucrose); A2 = 1%; A3 = 2%; A4 = 3%. Concentration of CMC (B) with three types of treatment, B1 = CMC 0%; B2 = CMC 0.25%; B3 = CMC 0.5%. Each treatment was repeated twice to obtain  4 x 3 x 2 = 24 experimental units. The results show the brightest color produced by 100% sucrose with CMC 0% which is equal to 36.24 (L). The highest sugar content was produced in syrup with the addition of stevia 3% and CMC 0% which amounted to 34.46%. The highest viscosity is produced in syrup with the addition of 100% sucrose and CMC 0.5% which is equal to 365.2 cP.)
Karakteristik Edible Film Selulosa Batang Jagung (Zea mays) dengan Penambahan Sorbitol Afriyanti, Afriyanti; Asmoro, Novian Wely; Widyastuti, Retno; Arifin, Muhammad
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 4, No 2 (2020)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v4i2.7106

Abstract

Cellulose is the main constituent of cell walls in plants, cellulose (C6H10O5) n is a long-chain polymer of polysaccharides, 1,4-beta-D-glucose. Cellulose can be extracted from corn stalks with a yield of 35.61%. This cellulose can be used as a base for making edible films other than starch. Improving the physicochemical quality of edible film can be done by adding a plasticizer, such as sorbitol. The aim of this research is to produce edible film from cellulose corn stalks with the addition of sorbitol as a plasticizer. The experimental design used in this study was a completely randomized design with one factor, namely the concentration of Sorbitol (A) with 6 treatment levels, namely A1 = 0% (control), A2 = 1 ml; A3 = 2 ml; A4 = 3 ml; A5 = 4 ml and A6 = 5 mL. Each treatment was repeated three times in order to obtain experimental units 6 x 3 = 18 experimental units. The product analysis carried out was the thickness, tensile strength, and pH of the edible film. The results showed that the best edible with the highest tensile strength value was obtained when the addition of 4 ml sorbitol was 9.45 MPa.
ANALISIS KIMIA DAN FISIK MIE BASAH DARI TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) DENGAN PENAMBAHAN TEPUNG TAPIOKA DAN EKSTRAK DAUN KELOR (Moringa oleifera) Rahmawati, Fernanda Indi; asmoro, novian wely; Tari, Agustina Intan Niken
Pro Food Vol. 9 No. 2 (2023): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v9i2.352

Abstract

MOCAF is flour from cassava which is processed using the principle of modifying cassava cells by fermentation using Lactic Acid Bacteria (LAB). Mocaf flour can be used as an ingredient for wet noodles because it has the same swelling power as wheat flour but has a texture that is difficult to shape because it does not contain gluten. To overcome this, it needs to be formulated with tapioca flour to bind the dough and Moringa leaf extract as a natural coloring. This study used RAL 1 factor, namely the formulation using mocaf flour, tapioca flour, and Moringa leaf extract (F1=95%:5%, F2=85%:15%, F3=75%:25%, F4=65%:35 %, F5=55%:45%) for the Moringa leaf formulation of 20 ml from 100g of flour. The data obtained was analyzed statistically by One Way Anova followed by a significant difference test with Duncan with a significance level of 5%. Observation parameters include water content, ash content, elasticity, cooking time, rehydration power, and cooking loss. The formulation using mocaf flour, tapioca flour, and Moringa leaf extract did not have a significant effect on the water content and ash content of the wet noodles. The water content of wet noodles ranges from 37.53% to 38.34%. The ash content of wet noodles ranges from 1.53% to 2.07%. The formulation using mocaf flour, tapioca flour and Moringa leaf extract has a significant effect on elasticity, cooking time and rehydration capacity but has no significant effect on cooking loss.
Characteristics of Tomato Sauce with Various Concentrations of Breadfruit Starch (Artocarpus communis) as a Natural Thickener Indri Triastuti; Hartati, Sri; Asmoro, Novian Wely
Journal of Food and Agricultural Product Vol. 4 No. 1 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i1.5055

Abstract

Tomato sauce is a food product made in the form of tomato paste. Making tomato sauce requires a thickener. The thickener commonly used in making tomato sauce is CMC (Carboxymethyl Cellulose) which does not contain elements that are beneficial to health. One natural thickening agent that has the potential to be developed is breadfruit starch. This research aims to determine the effect of adding breadfruit starch on the characteristics of tomato sauce. The research began with making breadfruit starch, then making tomato sauce according to the treatment and continued with product analysis. This study used a simple complete random design with one factor, namely S(0.5) as much as 2.5 grams of breadfruit starch, S(1.0) as much as 5 grams of breadfruit starch, S(1.5) as much as 7.5 grams of breadfruit starch, SM (0 grams added breadfruit starch/using 5 grams of cornstarch), and SK (commercial tomato sauce). The data obtained were analyzed using One Way Anova and to determine whether there were differences in treatment, the Duncan Multiple Range Test (DMRT) was continued with a significance level of 5%. The results showed that the addition of breadfruit starch had a significant effect on water content S(1.5) with a value of 76.87%, degree of acidity/pH S(0.5) with a value of 4.01, total dissolved solids S(1.5 ) with a value of 27°Brix.
Physical and Chemical Characteristics of Durian Seed Flour (Durio zibethinus Murr) with Sodium Metabisulfite Soaking Mustofa, Muhammad Zasir; Asmoro, Novian Wely; Handayani, Catur Budi
Journal of Food and Agricultural Product Vol. 4 No. 2 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i2.5855

Abstract

Durian fruit produces waste in the form of skin and seeds that are often not utilized. Durian seeds contain carbohydrates, fats, proteins, and various other nutrients, making them suitable for use as flour in various food products. Treatment of durian seeds with thermal methods affects the browning of durian seed flour. The use of sodium metabisulfite plays a role in improving the quality of flour by deactivating enzymes that cause color changes and inhibiting microbial growth. This study used a Completely Randomized Design (CRD) with variations in sodium metabisulfite soaking time (Control, 2 hours, 2.5 hours, 3 hours, 3.5 hours) Repetition 2 times and data collection in duplicate. The stages of the study include, preparation of durian seeds, soaking, drying, grinding, and analysis of physical and chemical characteristics. The chemical characteristics of the research results showed that the water content of durian seed flour ranged from 9.53% - 13.95%. The physical characteristics of the research results showed that the Whiteness Index (WI) value ranged from 68.60 - 82.97%, there was a significant increase in WI with increasing soaking time. Water Binding Capacity (WC) ranged from 152.1 - 228.8 g/g. Oil Binding Capacity (IH) ranged from 86.17 - 109.7 g/g. Bulk density ranged from 0.77 - 0.59 g/ml. Soaking durian seeds in sodium metabisulfite solution significantly affected the physical and chemical characteristics of the resulting flour. Soaking for a longer time increased the whiteness index, water binding capacity, oil binding capacity, and decreased the bulk density of durian seed flour. Keywords: Durian seeds, sodium metabisulfite, soaking, flour.
Karakteristik Fisikokimia dan Sensori Kopi Cold Brew Kamojang Berdasarkan Proses Pasca Panen Febrianto Ilham Santoso; Novian Wely Asmoro; Retno Widyastuti
Journal of Food and Agricultural Technology Vol. 3 No. 1 (2025): November
Publisher : Universitas Mercu Buana Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26486/jfat.v3i1.4814

Abstract

Coffee is a beverage derived from the beans of the coffee plant that have been processed and then brewed. The post-harvest process of coffee beans includes sorting, fermentation, drying, roasting, grinding and brewing. Fermentation can be dry (natural, honey) or wet (full wash, semi-wash), while brewing can be hot or cold. Kamojang coffee is grown in the highlands of Mount Kamojang, West Java. The coffee used was Kamojang Arabica coffee with natural, honey and wash post-harvest methods, roasted at 170°C for 15 minutes, medium roast darkness and ground to medium size then brewed with Cold brew. This study used different post-harvest methods, with testing parameters of pH, caffeine and organoleptic. The Cold brew method starts with grinding coffee powder, then mixing it with water at room temperature and then storing it at room temperature for 10 hours. The organoleptic tests were performed by 30 untrained panelists with the test parameters of taste, aftertaste, sweetness, bitterness, acidity and overall. Statistical tests were then performed using ANOVA and DMRT tests. Kamojang Cold brew has a caffeine concentration of 305.49 - 310.08 mg/L. Kamojang Cold brew has an average pH of 5.3 - 5.7. In the organoleptic test, on a scale of 1 to 5, the average flavor, bitterness, sweetness, acidity, aftertaste, and overall taste ranged from 2.8 to 4.
Meningkatkan potensi kewirausahaan dan inovasi produk jamu di SMKN 1 Mojosongo Boyolali Agustina Intan Niken Tari; Catur Budi Handayani; Novian Wely Asmoro
UN PENMAS (Jurnal Pengabdian Masyarakat untuk Negeri) Vol 5 No 2 (2025): UN PENMAS Vol 5 No 2
Publisher : LPPM Universitas Narotama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29138/un-penmas.v5i2.3269

Abstract

Entrepreneurship is one of the competency demands of graduates of SMK Negeri 1 Mojosongo. This competency is one of the indicators of the quality of human resources of SMK graduates. One of the efforts made is to instill an interest in entrepreneurship among its students, through the concept of cooperation with various parties, including the Agricultural Product Technology study program of Veteran Bangun Nusantara University. This concept of cooperation is in the form of knowledge transfer packaged in community service activities. This activity has several stages starting from identifying partner problems, namely the need to understand the concept of entrepreneurship, business plans, design concepts and innovations of contemporary herbal medicine products and business marketing. In the early stages of the activity, students were asked to take a pretest to determine the initial level of understanding. The second stage is the presentation of entrepreneurship material and discussion, the third stage is counseling on business plans, the fourth stage is counseling as well as a demonstration / direct practice of making contemporary herbal medicine product innovations. The activity ended with a post-test and testimonials on the results of the activity. The results of the community service showed an increase in knowledge of 25.64%.
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 Sifa Aulia Wicaksari Sohib Assalam Sri Hartati Sri Hartati Sri Hartati Tari, A. Intan Niken Tari, Agustina Intan Niken Triastuti, Indri Wahyu Adhi Saputro Wahyu Siswanto Yoesti Silvana Arianti Yolanda Pitaloka Yos Wahyu Harinta Yuny Erwanto