Article Per Year (5 Year)
p-Index From 2021 - 2026
3.839
P-Index
This Author published in this journals
All Journal AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Jurnal Ilmiah Padma Sri Kreshna Amare
Darmawan, Eman
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Education Environmental Science Social Sciences Other

Published : 28 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 28 Documents
Search

 1   2   3 
Kandungan Gizi dan Daya Terima Cilok dengan Penambahan Daun Kelor (Moringa oleifera) Darmawan, Eman; Saputro, Asepto Edi; Firsta, Nissa Clara
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 6 No. 1 (2024): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v6i1.1558

Abstract

Cilok merupakan makanan dengan bahan utama tapioka. Penggunaaan bahan berupa tapioka menyebabkan kandungan gizi yang dimiliki oleh bahan pangan tersebut kaya akan kadar karbohidrat tetapi protein, kalsium, besi, vitaminnya rendah sehingga diperlukan adanya diversifikasi agar dapat menunjang petumbuhan pada anak-anak. Peningkatan gizi dapat dilakukan dengan penambahan bahan-bahan yang memiliki kandungan gizi yang tinggi, sumber vitamin dan mineral misalnya kelor. Oleh karena itu perlu dilakukan penelitian lebih lanjut mengenai “ Kandungan Gizi Dan Daya Terima Cilok dengan Penambahan Daun Kelor (Moringa oleifera)” Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan faktor tunggal yaitu pengaruh konsentrasi penambahan kelor yang terdiri dari 5 perlakuan yaitu konsentrasi penambahan daun kelor (0%; 2,5%; 5,0%; 7,5%; dan 10%). Masing-masing cilok yang dihasilkan dianalisa secara kimia (kadar air, kadar protein, kadar abu, kadar lemak, kadar karbohidrat dan kadar b Karoten) dan uji organoleptik dengan metode scoring meliputi warna, rasa, dan tekstur, dan uji hedonic (kesukaan keseluruhan). Tiap perlakuan dilakukan pengulangan sebanyak 3 kali. Data yang diperoleh dilakukan Analisis of Varians (ANOVA), apabila terdapat perbedaan antara perlakuan dilakukan uji lanjutan dengan Metode Duncan`s Multiple Ranges Test (DMRT) pada jenjang 5%.
Penyuluhan Perizinan Nomor Induk Berusaha (NIB) dan Izin Edar Produk Makanan bagi Pelaku UMKM di Kalurahan Wukirsari, Imogiri, Yogyakarta. Masrukan; Darmawan, Eman; Fiersta, Nissa Clara; Tunnisa, Fitra; Gorotomole, M. Alamin
Jurnal Ilmiah Padma Sri Kreshna Vol. 6 No. 2 (2024): Jurnal Ilmiah Padma Sri Kreshna
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/psk.v6i2.1736

Abstract

Small home industries play an important role in the regional economic hierarchy, especially in BantulRegency, Special Region of Yogyakarta (DIY). A total of more than 100 food SMEs are stillexperiencing problems related to licensing in establishing a business, guidelines for good and correctfood production, diversification of food processing, and business legality which includes licensing,product distribution permits and marketing. In addition, there are several business actors who havenot obtained NIB, so it is necessary to make efforts to understand the information. The persuasiveapproach method is carried out to provide information on how to produce good processed food, halalfood product certification, food diversification and business legality for food SME actors. Throughtraining and technical guidance on how to obtain certification and business feasibility from theauthorized government, so that SME actors can improve social, economic and cultural welfareindependently.
Pengaruh Penambahan Produk Fermentasi Air Kelapa Pada Sari Buah Belimbing (Averrhoa carambola L.) Terhadap Sifat Mikrobiologis Dan Tingkat Penerimaan Konsumen Junia, Ayu Astian; Rukmini, Ambar; Darmawan, Eman; Laswati, Dyah Titin
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 6 No. 2 (2024): Agrotech : Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v6i2.1693

Abstract

This research aims to determine the effect of adding a fermented coconut water produc on the microbiological, organoleptic properties of star fruit juice, and chemical properties (pH). This research used a Completely Randomized Design method, the effect of adding Biojanna (0%, 2%, 4%, 6%) to the star fruit juice produced was analyzed microbiologically (TPC Bacteria and TPC Lactic Acid Bacteria. ) two repetitions, chemical analysis measurements (pH), t-test carried out 3 times and organoleptic tests using the Hedonic method (aroma, taste and overall preference). Observed data for each parameter was statistically analyzed using ANOVA and continued with Duncan's New Multiple Range Test (DNMRT) at a significance level of 5% if there is a significant difference. The research results show that Biojanna products do not contain lactic acid bacteria (0%, 2%, 4%, 6%) in the juice Star fruit has no significant effect on microbiological and organoleptic properties. The addition of Biojanna to star fruit juice has no impact on the addition of bacteria, and has no effect on consumer acceptance in terms of (taste, aroma, and overall preference) adding 2% Biojanna to the juice fruit is the sample preferred by panelists, with the maximum contamination limit (ALT) before storage in the refrigerator, the value is 6.9 x 103 CFU/ml, and after storage, the value is 1.9 x 104 CFU/ml, the pH value before storage is 5, 96, and after storing the pH value of 6.09.
Pemanfaatan Buah Naga Merah (Hylocereus polyrhizus) Sebagai Pewarna Alami dan Sumber Antioksidan Pada Bolu Kukus Regilia, Dety; Darmawan, Eman; masrukan; Laswati, Dyah Titin
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 6 No. 2 (2024): Agrotech : Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v6i2.1695

Abstract

The use of red dragon fruit as a natural dye has the potential to be developed as a source of antioxidants. This research aimed to determine the effect of the ratio of red dragon fruit on the chemical, physical and organoleptic properties of steamed sponge cake. This research used a randomized block design (RAK), with one factor: adding red dragon fruit, which consisted of 5 treatments. Each treatment was subjected to chemical testing (water content, ash, fat, protein, carbohydrate and antioxidant activity) and physical and organoleptic tests. The test data were analyzed using the ANOVA statistical test. If there were differences, a follow-up test was conducted with DMRT with a significance level (α=0.05%). Based on the results of this research, it can be concluded that The addition of red dragon fruit has a significant effect on increasing water content, ash, and antioxidant activity, but has no effect on fat, protein and carbohydrate levels. Dragon fruit steamed sponge cake that is acceptable/preferred (3.76) is a steamed sponge cake with a red dragon fruit ratio of 36 g, pink colour (3.36), very soft texture (4.2), no dragon fruit taste (4 .0), no dragon fruit aroma (4.1), water content 7.78%, ash content 7.39% db, fat content 3.15% db, protein content 10.32% db, carbohydrate content 78, 45 5 db, and antioxidant activity levels of 19.39%.
Kajian Penambahan Tepung Daun Kelor (Moringa oleifera L.) Pada Formulasi Flakes Dari Tepung Sagu (Metroxylon sagu) Masrukan; Idra Faudu, Muhammad; Darmawan, Eman
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 1 (2025): Agrotech : Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i1.1924

Abstract

This study employed a Randomized Block Design (RBD) with five formulations of moringa flour (2.5%, 5%, 7.5%, 10%, and 12.5%), each repeated twice, resulting in a total of 10 experimental units. The analysis included both chemical tests (water content, ash content, fat content, texture, and flavonoid content) and organoleptic tests (aroma, color, taste, texture, and hedonic test). The results showed that the addition of moringa flour significantly affected the physical and chemical properties of the flakes.Flakes formulated with formula 5 (sago flour: moringa flour = 100:12.5) were identified as the best, based on the organoleptic test, with the highest overall liking score of 3.92. The chemical characteristics of Formula 5 flakes included a moisture content of 8.51%, an ash content of 1.35%, a fat content of 8.49%, a flavonoid content of 0.033%, and a texture score of 78.9%. In terms of sensory properties, Formula 5 flakes were preferred due to their distinctive yellowish-green color, flavor that subtly highlights the aroma of moringa, and crunchy texture.
Inovasi Diversifikasi Produk Pangan Fungsional Berbasis EmponEmpon Lokal sebagai Strategi Ketahanan Pangan di Kelurahan Kedungkeris Kecamatan Nglipar, Gunung Kidul Masrukan; Nursari, Elisa Tri; Darmawan, Eman; Bahri
Jurnal Ilmiah Padma Sri Kreshna Vol. 7 No. 2 (2025): Jurnal Padma Sri Kreshna
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/psk.v7i2.2091

Abstract

The development of product diversification based on empon-empon by the Seger Waras Agricultural Industry Group (KITSW) in Kedungkeris Village, Nglipar District, Gunungkidul Regency, faces several challenges, particularly in post-harvest handling, standardized herbal product processing, and conventional marketing strategies. Through the Community Partnership Program (PKM), the implementing team provided solutions via several forms of assistance: 1) training and mentoring in optimal post-harvest handling of empon-empon 2) training and mentoring in the production of simplisia and functional beverages based on empon-empon, and 3) training and mentoring in business management and digital marketing strategies. As a result of the program, proper post-harvest handling and processing practices were successfully implemented, leading to the production of simplisia and functional beverages under the brand “Saras Kasuri Toga”. Marketing efforts were also improved, not only through conventional methods but also via technology-based platforms such as the website https://kedungkeris-mart.com). This program has contributed to enhancing the competitiveness and welfare of the farmer group in managing their business, strengthening local food security, and creating new employment opportunities for the surrounding community. Keywords: diversification, local empon-empon, functional food, food sovereignty
Karakteristik Fisikokimia Mayonnaise Rendah Lemak Berbasis Isolat Protein Kedelai : Studi Formula Terbaik Berdasarkan Uji Hedonik Nursari, Elisa Tri; masrukan; Darmawan, Eman; Laswati, Dyah Titin
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 2 (2025): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i2.2220

Abstract

Conventional mayonnaise is typically high in fat and cholesterol due to the use of oil and egg yolk as emulsifiers. This study aimed to develop a healthier alternative by formulating low-fat mayonnaise using soy protein isolate (SPI) as a plant-based emulsifier. The objective was to evaluate the physical and chemical properties of SPI-based mayonnaise selected through hedonic testing, and to compare it descriptively with a conventional sample (without SPI) and a commercial product. A Completely Randomized Design (CRD) was applied with five SPI concentrations: 0%, 1%, 2%, 3%, and 4%. Parameters observed included viscosity, texture, emulsion stability, color, pH, moisture, fat, and protein content. The 4% SPI formulation was identified as the most preferred based on sensory evaluation. Results showed that the 4% SPI sample had lower fat content (31.51%) and higher protein content (4.41%) than the reference samples. It also exhibited high viscosity (36,937.5 cP), good texture (0.094 N), excellent emulsion stability (96.80%), bright appearance (L=66.30; a=1.33; b=12.67), and a pH of 3.95. These findings suggest that SPI-based mayonnaise offers improved nutritional and physical qualities, making it a promising functional low-fat alternative favored by consumers.
SOSIALISASI DAN STRATEGI PEMILIHAN PRODUK PANGAN HALAL DI DESA WUKIRSARI IMOGIRI BANTUL Darmawan, Eman; Firsta, Nissa Clara
Amare Vol. 4 No. 2 (2025): Juli - Desember 2025
Publisher : Sekolah Tinggi Agama Katolik Negeri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52075/ym9jce77

Abstract

Konsep halal merujuk pada segala sesuatu yang diperbolehkan atau sah dalam ajaran Islam. Keberagaman produk yang beredar di masyarakat saat ini belum terjamin kehalalannya sehingga menimbulkan kekhawatiran dan kewaspadaan di kalangan konsumen Muslim. Konsumen Muslim perlu lebih selektif dalam memilih produk yang dikonsumsi agar sesuai dengan prinsip kehalalan sehingga untuk menjamin  kehalalan produk yang diberedar dipasaran. Pengabdian kepada masyarakat ini bertujuan untuk memberikan pengetahuan yang cukup kepada konsumen dan pelaku Usaha Mikro Kecil Menengah (UMKM), sehingga dapat membantu menentukan produk halal, serta meningkatkan pengetahuan masayarakat terhadap titik kritis kehalalan produk pangan dan teknis pengajuan sertifikasi halal. Metode pelaksanaan kegiatan pengabdian masyarakat dilakukan dengan penyuluhan secara klasikal dan praktik yang dilakukan di Desa Wukirsari, Kapanewon Imogiri, Bantul. Berdasarkan hasil pelaksanaan, kemampuan masyarakat dan pelaku usaha UMKM di Desa Wukirsari, Kapanewon Imogiri, Bantul memiliki pengetahuan yang cukup untuk memilih produk pilihannya sesusai keyakinannya. Berdasarkan hasil kegiatan dan evaluasi yang dilakukan selama kegiatan, maka dapat disimpulkan, bahwa pemahaman masyarakat tentang produk halal dan pengetahuan terhadap titik kritis dan teknis pengajuan sertifikasi halal mengalami peningkatan.
Co-Authors Ambar Rukmini Anik Ernawati Bahri Clara Firsta, Nissa Dyah Titin Laswati Fiersta, Nissa Clara Firsta, Nissa Clara Gorotomole, M. Alamin Halim, Mansyur Ali Hanafi, Firman Idra Faudu, Muhammad Junia, Ayu Astian Kuntjahjawati SAR M. Harjiah Made Suladra Masrukan Masrukan Masrukan Masrukan Merry Astuti, Yenni Nur Purwandhani, Siti Nursari, Elisa Tri Opsa Lena Purwadi, Dani Radite Putut Wibowo Regilia, Dety Rusmadi, Adi Saputro, Asepto edi Setiyanti, Agnes Sudjatini Syarif Hakim, Isna Tunnisa, Fitra