Article Per Year (5 Year)
p-Index From 2021 - 2026
0.947
P-Index
This Author published in this journals
All Journal Jurnal Sains dan Teknologi Pangan E-Dimas: Jurnal Pengabdian kepada Masyarakat JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Jurnal Abdi Insani Community Empowerment Prosiding Seminar Nasional Biologi
Nofiyanto, Erwin
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences

Published : 7 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 7 Documents
Search

 1 
Korelasi Total Bakteri Asam Laktat, Kadar Asam Laktat dan pH Yoghurt dengan Penambahan Konsentrasi Buah Nangka (Artocarpus heterophyllus L.) Nofiyanto, Erwin; Sampurno, Adi; Cahyanti, Antoni Nani
Jurnal Sains dan Teknologi Pangan Vol 6, No 2 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (556.762 KB) | DOI: 10.33772/jstp.v6i2.16161

Abstract

Penelitian bertujuan untuk mengetahui dan menganalisis hubungan total bakteri asam laktat (BAL), kadar asam laktat, dan derajat keasaman pada yoghurt dengan penambahan konsentrasi buah nangka. Penelitian dilaksanakan secara eksperimen dengan menggunakan rancangan acak lengkap yang terdiri dari 5 perlakuan dan 5 ulangan. Data yang dihasilkan dianalisis sidik ragam pada taraf 0,5% dan dilanjutkan dengan uji Duncan. Perlakuan terdiri dari penambahan konsentrasi buah nangka pada yoghurt dengan konsentrasi 0% (P0), 5% (P1), 10% (P2), 15% (P3) dan 20% (P4). Hasil penelitian menunjukkan penambahan konsentrasi buah nangka pada yoghurt berpengaruh nyata (P<0,05) terhadap total BAL, kadar asam laktat dan derajat keasaman (pH). Hubungan antara BAL dengan asam laktat menunjukan korelasi negatif dengan persamaan regresi adalah y=-0.0378x + 1.6991 dan nilai koreksi (r) sebesar 0,46, sedangkan hubungan antara kadar asam laktat dengan pH menghasilkan persamaan regresi y=0,1289x + 4,114 dengan nilai korelasi (r) yang kuat yaitu 0,03. Penambahan konsentrasi buah nangka pada yoghurt dapat memenuhi populasi bakteri untuk dijadikan probiotik serta kadar asam laktat maksimal dan pH standar normal yoghurt.Kata kunci: yoghurt, total BAL, kadar asam laktat, dan derajat keasaman (pH)
Diversification of processed products made from grass jelly leaves at the Teger Farmers Group, Semarang Nofiyanto, Erwin; Haryati, Sri; Sudjatinah, Sudjatinah
Community Empowerment Forthcoming issue
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.5074

Abstract

Food modification is still quite common in the community, especially the processing of candy, jelly drinks and dawet. The manufacture of candy, jelly drinks and dawet can be modified from the raw material of grass jelly leaves which have a lot of protein and vitamin content. The women of the Teger Farmer Group, Mangunsari Village, Gunungpati District, Semarang City mostly work as farmers and factory workers and do not quite know what food modification is, especially those made from grass jelly leaves. There are many grass jelly plants in the environment around the Teger Farmer Group that have not been utilized until now, so we aim to provide information to the Teger Farmer Group's mothers about preparations made from grass jelly leaves, which can be made into candy, dawet and jelly drinks that have a lot of content. nutrition. The service method was carried out with lectures, discussions and simulations of making processed products. The results of the service revealed that the Teger Farmers' Group, Mangunsari Village, Gunungpati District, Semarang City, mostly had eaten dawet and grass jelly drink, but had never eaten grass jelly candy. In addition, they also do not know how to make sweets, jelly drinks and dawet from grass jelly, and do not know what the ingredients are. Furthermore, at the end of this service activity, partners better understand how to make and nutritional content of all processed products from grass jelly.
Instant Tiwul Formulation High in Antioxidants from Mocaf Flour and Okra Flour: Formulasi Tiwul Instan Tinggi Antioksidan dari Tepung Mocaf dan Tepung Okra Nofiyanto, Erwin; Wahyuningsih, Sri Budi; Tatarina, Siska
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol. 9 No. 1 (2024): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v9i1.10131

Abstract

Tiwul is a traditional food source of carbohydrates made from traditionally processed cassava, which is used as a substitute for rice. This research aimed to determine the effect of adding mocaf flour and okra flour (Abelmoschus esculentus) on the chemical and antioxidant properties of instant tiwul. The research method used an experimental design, namely a one-factor Completely Randomized Design (CRD), with treatment comparison between mocaf flour and okra flour (100:0, 85:15, 75:25, 65:35). Each treatment was repeated 4 times. The variables observed were air content, ash, fat, protein, carbohydrates, antioxidants, and preference tests. The data obtained was described as diverse, and if there were differences between treatments, then it was tested further using the Duncan Multiple Range Test (DMRT) at the 5% level. The research results of instant tiwul with the addition of 85% mocaf flour and 15% okra flour formulation were instant tiwul with the best treatment in chemical testing and liked by consumers. The selected instant tiwul had an air content of 2.46%, ash content of 2.05%, fat content of 0.32%, protein content of 3.93%, carbohydrates of 81.25%, and antioxidant activity of 81.25%. The tiwul formulation from mocaf flour and okra flour can fulfill the requirements for instant tiwul.
PENERAPAN TEKNOLOGI AUTOCLAVE CERDAS UNTUK PEMBERDAYAAN MASYARAKAT PETANI JAMUR: STUDI KASUS DI PKT. SUBUR JAYA Februariyanti, Herny; Sukur, Muji; Nurraharjo, Eddy; Nofiyanto, Erwin
Jurnal Abdi Insani Vol 11 No 4 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i4.1838

Abstract

The production of high-quality mushroom seeds is a crucial aspect in supporting the growth of the oyster mushroom industry in Indonesia. The demand for sterile and contamination-free seeds is increasing along with the growth of the mushroom farming sector in various regions. However, the main challenge faced by farmers is the limitation of efficient sterilization technology for growing media, which affects the quality of seedlings and mushroom production yields. The Community Partnership Empowerment (PKM) funded by the 2024 Kemenristek Dikti Grant focuses on enhancing the capacity and skills of mushroom farmers in Subur Jaya through the introduction and training in the use of smart autoclaves. The service method includes three main stages: (1) socialization to introduce smart autoclave technology to farmers; (2) training on the operation and maintenance of the smart autoclave; and (3) assistance in the application of technology over several cycles of mushroom seed production. The implementation of the smart autoclave not only enhances the knowledge and skills of the partners but also increases the number of mushroom farmers involved in PKT. Subur Jaya has grown and is no longer dependent on other regions for mushroom seed supplies. The smart autoclave technology that provides temperature and air pressure control according to production needs can reduce microbial growth, thereby minimizing harvest failures by up to 30%. The community service activity was successfully carried out as planned, and the implementation of a smart autoclave improved the quality of mushroom seedlings.
THE TRAINING IN TEMPERATURE AND HUMIDITY CONDITIONING EQUIPMENT UTILIZATION FOR THE OYSTER MUSHROOM CULTIVATION BUSINESS AT PONGANGAN GUNUNGPATI Utomo, Mardi Siswo; Sukur, Muji; Nurraharjo, Eddy; Nofiyanto, Erwin
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 7 No. 2 (2023): JUNI
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v7i2.1588

Abstract

Oyster mushroom farming is a business practice for six SMEs in the Pongangan Gunungpati region. The fact that the production tools still in use are basic presents one of the main challenges to oyster mushroom cultivation. The production scale for fresh oyster mushrooms is still quite limited, and it has not been able to satisfy market demand. Additionally, production standards and good crop management have not been adopted. Among MSME members, production management and marketing management are still conducted independently, so that the circulation of fresh mushroom production and marketing is not optimal. Changes in climate and seasons are difficult to foresee and have a propensity to occur, and the popular perception that mushroom cultivation is difficult and can only be done in the highlands contributes to the low level of interest in mushroom farming. The inability of mushroom farmers to condition the mushroom house in accordance with applicable regulations and the absence of technology capable of maintaining stable temperature and humidity in the mushroom house area. Currently, mushroom growers in the Pongangan subdistrict still utilize a rudimentary irrigation mechanism and manually water their crops each morning and evening. The objective of the performed service activities is to use appropriate technology to condition the air’s temperature and humidity to match the natural circumstances of oyster mushrooms.
Modifikasi Nugget dari Bahan Baku Ikan Bandeng dan Tempe bagi UMKM Mandiri Kecamatan Genuk Kota Semarang Nofiyanto, Erwin; Haryati, Sri; Wahjuningsih, Sri Budi
E-Dimas: Jurnal Pengabdian kepada Masyarakat Vol 11, No 4 (2020): E-DIMAS
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/e-dimas.v11i4.6292

Abstract

Pelaksanaan kegiatan ini bertujuan untuk memberikan informasi modifikasi pangan nugget dari bahan baku ikan bandeng dan tempe kepada UMKM Mandiri Kecamatan Genuk Kota Semarang, pengolahan ikan bandeng dan tempe menjadi nugget yang mempunyai cita rasa dan penampilan menarik, menghasilkan produk yang dapat diterima konsumen, memberikan alternatif kepada konsumen berupa produk berbahan baku ikan bandeng dan tempe sebagai upaya membangkitkan sekaligus meningkatkan tingkat perekonomian. Metode pengabdian ceramah, diskusi dan praktik dengan UMKM mengenai pembuatan nugget berbahan baku dari ikan bandeng dan tempe yang mempunyai citarasa dan penampilan menarik. Pembuatan nugget berbahan baku ikan bandeng dan tempe sekaligus praktik pembuatan nugget serta sharing materi mengenai penentuan harga jual, persyaratan kemasan dan label dan penjelasan mengenai persyaratan bagi UMKM untuk memasarkan produk (sanitasi hygiene, perijinan). Pengabdian pada masyarakat dilaksanakan sebanyak 3 kali yang berisi ceramah, praktik pengolahan nugget, dan evaluasi pelaksanaan. Hasil pengabdian menunjukkan bahwa modifikasi nugget dengan bahan baku ikan bandeng dan tempe mempunyai citarasa dan varian baru yang digemari masyarakat. Nugget bandeng cenderung memiliki tekstur yang rapuh atau tidak kokoh yang disebabkan dalam proses pengolahannya dilakukan proses pemanasan yang membuat protein terdenaturasi sehingga kemampuan mengikat airnya menurun. Salah satu bahan yang dapat memperbaiki tekstur nugget adalah tempe, penambahan tepung tempe dapat meningkatkan kualitas tekstur nugget tetapi semakin tinggi level penambahan tepung tempe menyebabkan kualitas tekstur nugget semakin menurun mendekati kasar. Berdasarkan evaluasi mitra sangat berkesan dan senang diberi pelatihan pembuatan nugget berbahan baku ikan bandeng dan tempe karena baru pertama kalinya, untuk selanjutkan dapat dipasarkan dan diajarkan ke UMKM lain.
TOTAL BAKTERI ASAM LAKTAT, PH, AKTIVITAS ANTIOKSIDAN DAN KESUKAAN SOYGURT NANGKA DENGAN PENAMBAHAN EKSTRAK REMPAH Cahyanti, Antonia Nani; Nofiyanto, Erwin; Sampurno, Adi; Sudjatinah, Sudjatinah; Iswoyo, Iswoyo
Prosiding Seminar Nasional Biologi Vol. 12 (2024)
Publisher : Prosiding Seminar Nasional Biologi

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

Abstract

Soygurt sinbiotik dengan komponen fungsionalnya dapat memenuhi kebutuhan berbagai macam pangan nabati bagi konsumen yang menerapkan pola makan nabati untuk meningkatkan imunitas, kesehatan dan pengendalian penyakit. Nilai akseptabilitas dapat ditingkatkan dengan menggunakan ekstrak rempah-rempah. Telah dilakukan penelitian tentang penggunaan ekstrak rempah-rempah pada soygurt nangka melalui fermentasi laktat mikrobal menggunakan kultur backslope yang mengandung probiotik, dengan tujuan untuk mengetahui pengaruh konsentrasi ekstrak rempah-rempah (campuran jahe-kayu manis-cengkeh) terhadap total bakteri asam laktat, pH, aktivitas antioksidan dan sifat sensoris (rasa dan aroma). Rancangan Acak Lengkap (RAL) satu faktor digunakan, dengan perlakuan konsentrasi ekstrak rempah-rempah (jahe-kayu manis-cengkeh) 0%, 5%, 10%, 15%, 20% dan diulang sebanyak 4 kali. Data dianalisis secara statistik dengan ANOVA dan dilanjutkan dengan Uji Jarak Berganda Duncan. Peningkatan konsentrasi campuran ekstrak rempah tidak berpengaruh nyata terhadap total bakteri asam laktat dan skor preferensi aroma pada soygurt nangka. Namun, hal tersebut menurunkan pH secara signifikan, serta meningkatkan aktivitas antioksidan dan skor preferensi rasa secara signifikan. Data variabel pengamatan yang diperoleh adalah total bakteri asam laktat (log CFU/ml) 8,24-8,45; pH 3,71-3,80; aktivitas antioksidan (%DPPH) 15,75-31,63; skor preferensi aroma 2,56-3,30 dan skor preferensi rasa 2,36-3,33.
Co-Authors Antonia Nani Cahyanti Cahyanti, Antoni Nani Eddy Nurraharjo Herny Februariyanti Iswoyo Iswoyo Mardi Siswo Utomo Muji Sukur Sampurno, Adi Sri Budi Sri Budi Wahjuningsih Sri Haryati Sudjatinah, Sudjatinah Tatarina, Siska Wahyuningsih, Sri Budi