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All Journal AGRIKAN Jurnal Ilmiah Agribisnis dan Perikanan JMM (Jurnal Masyarakat Mandiri) Jurnal Agrotek UMMat Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agritechnology and Food Processing Agrikan: Jurnal Agribisnis Perikanan
Saputrayadi, Adi
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Immunology & microbiology Public Health Other

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PENYULUHAN GIZI DAN PELATIHAN PENGOLAHAN PRODUK BERBASIS JAGUNG SEBAGAI UPAYA MEMINIMALISIR STUNTING DI DESA LABUAPI KABUPATEN LOMBOK BARAT Nurhayati, Nurhayati; Asmawati, Asmawati; Ihromi, Syirril; Marianah, Marianah; Saputrayadi, Adi
JMM (Jurnal Masyarakat Mandiri) Vol 4, No 5 (2020): November
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (558.653 KB) | DOI: 10.31764/jmm.v4i5.2973

Abstract

Abstrak: Sumber pangan local yang melimpah di desa Labuapi adalah jagung, namun pengolahan hanya terbatas sebagai sayuran. Padahal pengolahan jagung menjadi berbagai olahan produk telah banyak dilakukan, salah satunya adalah pengolahan susu. Susu jagung menjadi alternative solusi untuk meningkatkan asupan gizi dalam mengatasi masalah stunting. Stunting kini menjadi salah satu prioritas yang ditangani pemerintah secara nasional, termasuk di NTB. Pencegahan stunting penting dilaksanakan dengan berkoordinasi pada semua lintas sector salah satunya perguruan tinggi. Tujuan pelaksanaan pengabdian ini adalah adalah untuk meningkatan pengetahuan tentang gizi, meningkatkan keterampilan pengolahan susu dan nuget pada ibu-ibu Rumah Tangga khususnya Ibu hamil dan menyusui, serta remaja-remaja putri. Tujuan tersebut dapat diwujudkan dengan berbagai tindakan solutif diantaranya: (1) Penyuluhan tentang pangan dan gizi secara umum, (2) Penyuluhan tentang komposisi nutrisi dan manfaat jagung, (3) Penyuluhan tentang berbagai olahan produk berbasis jagung, (4) Pelatihan pengolahan susu jagung dan nuget dari ampas susu jagung. Hasil kegiatan ini memperlihatkan bahwa (1) adanya peningkatan pengetahuan masyarakat tentang pangan dan gizi serta inovasi olahan jagung. (2) masyarakat memiliki keterampilan mengolah produk jagung menjadi susu dan nugget.(3) Pengetahuan dan keterampilan tersebut dapat dijadikan sebagai rintisan usaha dalam memenuhi kebutuhan hidup masyarakat, sehingga kasus stunting  yang terjadi dapat diminimalisir. Abstract: The abundant local food potential in the Labuapi Village is corn, but processing is limited to vegetables. The processing of corn into various products has been done a lot, one of which is processing milk. Corn milk is an alternative solution to increase nutritional intake in overcoming stunting problems. Stunting is one of the national priorities of the government, including in NTB. Prevention of stunting is important to implement by coordination with all cross-sectors, which one of higher education. This activity aims to increase nutrition knowledge, improve milk and nugget processing skills for housewives, especially pregnant and lactating mothers and young women. These objectives can be realized with various solutions, including (1) counseling about the food and nutrition, (2) Counseling about the nutritional composition and corn benefits, (3) counseling on various processing of corn-based products, (4) training on corn milk processing, and nuggets from corn milk waste. This activity shows that (1) the increasing community knowledge about food, nutrition, and corn processing innovation. (2) the community has the skills to process corn into milk and nuggets. (3) the knowledge and skills have given can be used as a pilot effort in business the community's needs, so that cases of stunting that occur can be minimized.
PEMBERDAYAAN USAHA EKONOMI PRODUKTIF BAGI MASYARAKAT MISKIN DI PEDESAAN Saputrayadi, Adi; Asmawati, Asmawati; Marianah, Marianah; putri, dina soes
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 1, No 1 (2020)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (89.924 KB) | DOI: 10.31764/jadm.v1i1.2782

Abstract

Desa Kuripan Kabupaten Lombok Barat adalah salah satu desa yang dikenal sebagai penghasil gabah/beras. Yang mana sebagian besar mata pencaharian penduduk sekitar adalah petani dan pedagang. Khusus untuk ibu-ibu dan remaja putri sebagian besar mendapatkan penghasilan tambahan dengan cara mengumpulkan limbah penggilingan padi (gabah) yang ada di tempat penggilingan padi di desa tersebut. Bekatul diperoleh dari proses penggilingan atau penumbukkan gabah padi menjadi beras. Dalam proses penggilingan padi di Indonesia, dedak dihasilkan pada proses penyosohan pertama, sedangkan bekatul diperoleh pada proses penyosohan kedua. Penyosohan pada penggilingan gabah padi menyebabkan hilangnya lemak, protein, serat kasar, abu, tiamin, riboflavin, niasin, serta alfa tokoferol. Serat pangan paling tinggi terdapat pada lapisan bekatul dan serat pangan terendah terdapat pada beras giling. Bekatul selain mengandung zat gizi yang tinggi juga mengandung komponen bioaktif. Komponen bioaktif tersebut adalah antioksidan tokoferol (vitamin E), tokotrienol, oryzanol, dan pangamic acid (vitamin B15) (Jubaidah, 2008). Pemanfaatan bekatul sebagai pangan fungsional bukan dalam bentuk tablet atau obat herbal, melainkan dapat dikonsumsi layaknya makanan atau minuman. Bekatul dapat dimodifikasi menjadi makanan yang mempunyai warna lebih menarik, mempunyai citarasa yang enak, dan pastinya kaya akan nutrisi yang akan memberikan pengaruh fisiologis yang baik bagi tubuh pengkonsumsi seperti yang ada pada syarat pangan fungsional. Berkaitan dengan pangan fungsional bekatul, pembuatan cookies bekatul dapat dipadukan dengan tepung kedelai, sehingga cookies yang dihasilkan memiliki nilai gizi yang tinggi terutama protein dan serat serta dapat menjadi alternatif pangan fungsional..
Analysis of the Use of Formalin as a Seafood Preservative by Traders at Mataram City Traditional Market Asmawati, Asmawati; Ahmadi, Ahmadi; Saputrayadi, Adi
Agrikan Jurnal Agribisnis Perikanan Vol. 14 No. 2 (2021): Agrikan: Jurnal Agribisnis Perikanan
Publisher : Fakultas Pertanian, Universitas Muhammadiyah Maluku Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1296.053 KB) | DOI: 10.52046/agrikan.v14i2.802

Abstract

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The Quality Analysis Of Sambal Masin (Sumbawa Specialties) With Variation Concentrations Of Salt And Tamarind Asmawati, Asmawati; Jumisayati, Jumisayati; Saputrayadi, Adi
Agrikan: Jurnal Agribisnis Perikanan Vol 13, No 2 (2020)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.13.2.403-411

Abstract

Masin is a type of chili sauce fermented by using rebon shrimp with the addition of salt and tamarind widely consumed in the West Nusa Tenggara, being particularly popular among the Sumbawa people. The aimed of this research was to determine the effect of salt and tamarind concentration on the quality of masin as the Sumbawa sauce. The experiment was conducted using a completely randomized design (CRD) with salt and tamarind concentration. The treatments were MU1 (8% salt: 10% tamarind), MU2 (salt 10 %: 8% tamarind), MU3 (12% salt: 6% tamarind), MU4 (14% salt: 4% tamarind), and MU5 (16% salt: 2% tamarind). Data was analyzed using Co-Stat software with 5% significance differences. The treatments that were significantly different was then analyzed using Honestly Significance Difference (HSD). The results showed that the treatment of salt and tamarind concentrations significantly affected the water content, protein content, acidity (pH) of the color, aroma, and masin flavor of Sumbawa. The best treatments was obtained at MU4 (14% salt: 4% tamarind) with 6% acidity (pH), 69.35% water content, 11.54% protein content, 4.45 (reddish-brown) color value score. Aroma 3.75 (like) and taste 3.55 (somewhat like)
Kajian Lama Pemasakan terhadap beberapa Komponen Mutu Ikan Lele Presto Asmawati, Asmawati; Saputrayadi, Adi; Marianah, Marianah
Agrikan: Jurnal Agribisnis Perikanan Vol 12, No 1 (2019)
Publisher : Sangia Research Media and Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29239/j.agrikan.12.1.51-58

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh lama pemasakan terhadap beberapa komponen mutu lele presto. Metode yang digunakan dalam penelitian ini adalah metode Eksperimental dengan melakukan pecobaan di Laboratorium, dengan menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan satu faktor yaitu pengaruh lama pemasakan terhdap beberapa komponen mutu lele presto yang terdiri dari lima perlakuan yaitu: L1= 60 menit, L2= 70 menit, L3= 80 menit, L4= 90 menit, dan L5= lama pemasakan 100 menit. Data hasil pengamatan dianalisis dengan  analisis keragaman(Analysis of variance) pada taraf nyata 5 %. Bila terdapat perlakuan yang berpengaruh secara nyata maka diuji lanjut menggunakan uji Beda Nyata Jujur (BNJ). Hasil penelitian menunjukkan bahwa lama pemasakan berpengaruh secara nyata terhadap semua parameter sifat kimia yang diamati yaitu kadar air, kadar protein dan sifat organoleptik yaitu warna, aroma, tekstur, dan rasa lele presto yang diamati. Semakin lama waktu pemasakan maka kadar air semakin menurun, kadar proteinnya semakin tinggi, sedangkan skor nilai warna, aroma, rasa dan tekstur semakin meningkat dan disukai oleh panelis. Perlakuan yang paling disukai oleh panelis yaitu perlakuan L5 dengan Lama pemasakan 100 menit dengan suhu 121 oC, dengan kriteria warna abu-abu, tekstur lunak rasa dan aroma disukai.
A study of the characteristics of a mango jelly candy formulated with gelatin and honey Ramdani, Sigit; Saputrayadi, Adi; Marianah, Marianah; Nazaruddin, Nazaruddin
Journal of Agritechnology and Food Processing Vol 4, No 1 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i1.26350

Abstract

Jelly confectionery is a soft textured confectionery processed with the addition of hydrocolloid components such as agar, gum pectin, starch, carrageenan, gelatin and others, which are used to modify the texture in order to obtain a chewy product and need to be moulded. The aim of this study was to determine the effect of the formulation of the addition of gelatin and honey on the chemical and organoleptic properties of mango jelly candy and to determine the correct formulation of gelatin and honey in the manufacture of mango jelly candy based on the panelists' preference. The method used in this research is an experimental method using a completely randomised design (CRD) with two factors, namely the formulation of gelatin and honey in the production of jelly candy, consisting of 5 treatments: P1 = 10% gelatin + 20% honey, P2 = 9% gelatin + 25% honey, P3 = 8% gelatin + 30% honey, P4 = 7% gelatin + 35% honey, P5 = 6% gelatin + 40% honey. The research data were analysed using ANOVA analysis of variance at the 5% real level and further tests were carried out using the BNJ test at the 5% level. Based on the statistical results, it is known that the formulation of gelatine and honey has a significant effect on the vitamin C and reducing sugar levels and on the organoleptic properties of all parameters, but does not have a significant effect on the moisture content and ash content of the mango jelly candies tested. In conclusion, the best treatment was P5 (6% gelatin + 40% honey) with respect to water content, ash, vitamin C and reducing sugars.
Influence of adding earl flower extract (Clitoria Ternatea L.) on the fruit leather quality of kersen fruit (Muntingia Calabura L.) Hardianingsih, Lusi; Saputrayadi, Adi; Ihromi, Syirril
Journal of Agritechnology and Food Processing Vol 4, No 1 (2024)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v4i1.24265

Abstract

Fruit leather is a thin sheet-shaped processed product with a distinctive consistency and flavor according to the type of fruit used as its main raw material. This study aims to determine the effect of the addition of telang flower extract on the quality of fruit leather of kersen fruit and to determine the right addition of telang flower extract in making fruit leather of kersen fruit. This study used a Completely Randomized Design (CRD) which analyzed the results with the Honest Real Difference Test (BNJ) at the 5% level with one factor treatment, namely the addition of telang flower extract consisting of 5 treatments: P0 (0%: 200 gr of kersen fruit pulp as control), P1 (25%: 200 gr), P2 (30%: 200 gr), P3 (35%: 200 gr) P4 (40%: 200 gr). Based on the results of data analysis, it is known that the treatment of adding telang flower extract has a significant effect on chemical properties (water content, antioxidant activity and vitamin C) as well as organoleptic properties of color and texture, but has no significant effect on organoleptic aroma and taste). Where, the higher the addition of telang flower extract, the moisture content, antioxidant activity and vitamin C content of fruit leather will increase. The best treatment based on the organoleptic test results is treatment P4 (addition of 40% telang flower extract) with very purple color criteria, preferred aroma and taste, very chewy texture, 19.69% moisture content, IC50 94.84 ppm, and with vitamin C content of 1856.13 mg/100g.
KAJIAN SUHU DAN LAMA PEMASAKAN TERHADAP MUTU PERMEN SUSU KERBAU Saputrayadi, Adi; Marianah, Marianah; Alia, Jannatun
Journal of Agritechnology and Food Processing Vol 1, No 1 (2021)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (536.969 KB) | DOI: 10.31764/jafp.v1i1.5821

Abstract

The purpose of this study is to determine what temperature and cooking time is right to produce good quality milk candy and has a longer shelf life. The method used in this research is experimental method and the design used is a completely randomized design (CRD) with 2 factors. The first factor is the cooking temperature which consists of 3 levels (1100C, 1150C and 1200C). The second factor was the cooking time which consisted of 2 levels (60 minutes and 90 minutes). The stages of this research consisted of: (1) The process of making buffalo milk candy, (2) testing the chemical properties (moisture content and reducing sugar), (3) analyzing the organoleptic properties of buffalo milk candy. Based on the analysis, the temperature and cooking time had a significant effect on the chemical properties (moisture content and reducing sugar) and organoleptic properties (color and texture) of buffalo milk candy, but did not significantly affect the organoleptic properties (aroma and taste) of buffalo milk candy. The best treatment for the analysis of chemical and organoleptic properties was obtained in the S3L2 treatment (temperature 1200C, cooking time 90 minutes) with a water content of 2.969%, a reduced sugar content of 12.08%, a taste score of 4.00 (sweet criteria), a texture score of 3.20. (hard criteria), flavour score 4.25 (like criteria) and 2.35 color score (dark brown criteria).
KAJIAN FORTIFIKASI DAGING DAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP MUTU MIKROBIOLOGI DAN ORGANOLEPTIK TAPAI KETAN PUTIH Sari, Desy Ambar; Asmawati, Asmawati; Saputrayadi, Adi; Marianah, Marianah
Jurnal Agrotek Ummat Vol 11, No 2 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i2.22816

Abstract

White glutinous tapai is a fermented food product in which yeast is added in manufacturing. Red dragon fruit can be added to increase the nutritional value, taste and product diversification of processed white sticky rice tapai. Besides being rich in nutritional value, red dragon fruit also contains antioxidant compounds, natural food fiber and natural colouring compounds that display a purplish-red colour. This study aims to determine the effect of fortification of red dragon fruit meat and skin on fiber content and organoleptic quality of white sticky rice. This study was experimental, using a completely randomized design (CRD), with the fortification of red dragon fruit meat and skin in the production of white sticky rice tapai. The type of treatment: T1 = white glutinous rice without red dragon fruit (control), T2 = white glutinous rice + red dragon fruit pulp, T3 = white glutinous rice + (flesh and skin) of red dragon fruit, and T4 = white glutinous rice + red dragon fruit skin). Observational data were analyzed by analysis of variance (ANOVA) at a 5% significance level and follow-up test with HSD at the same significant level. The results of the analysis of the quantity of microorganisms in white sticky rice tapai yeast with fortification treatment of red dragon fruit flesh and skin showed that the sticky rice tapai contained 2.9x104 microbes in T1, 6.0x104 in T2, 7.1x104 in T3 and 4.0x104 in T4 and research results organoleptic properties of the colour, aroma, taste and texture score parameters. The best treatment preferred by the panellists was the T2 treatment (fortification of red dragon fruit pulp) with a fiber content of 4.13%, a pH value of 5.13, an aroma value score of 3.39 (slightly tapai flavour), a taste of 4.11 (liked it), texture 3.29 (slightly soft) with a purplish red appearance 3.86. The use of a mixture of dragon fruit, dragon fruit skin is able to produce the most suitable organoleptic assessment for white sticky rice compared to the use of dragon fruit skin from the results of organoleptic panelists and statistical tests. The use of dragon fruit in producing aroma, taste, and homogeneity are more preferred, while other parameters of color tend not to be affected. Total microbes, log 4.85, were the highest produced by fortification using dragon fruit skin. The use of dragon fruit flesh, which causes the sour taste is not strong and good color other treatments to be more acceptable to panelists.
Co-Authors AHMADI Alia, Jannatun Asmawati Asmawati Asmawati Asmawati Hardianingsih, Lusi Jumisayati, Jumisayati Marianah, Marianah N. Nazaruddin Nurhayati, Nurhayati Putri, Dina Soes Ramdani, Sigit Sari, Desy Ambar Syirril Ihromi, Syirril