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All Journal Jurnal Ilmu Pertanian Indonesia Eksplorasi Joglo Agrointek agriTECH Argipa (Arsip gizi dan Pangan) Adi Widya : Jurnal Pengabdian Masyarakat JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) PROCEEDING ICTESS (Internasional Conference on Technology, Education and Social Sciences) JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Indonesian Journal of Agricultural Research Jurnal Teknologi Pertanian (Agricultural Technology Journal) Jurnal Teknologi & Industri Hasil Pertanian Jurnal Teknologi Pertanian AGRITEKNO, Jurnal Teknologi Pertanian Media Keperawatan Indonesia Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ South East Asia Nursing Research Jurnal Teknologi Hasil Pertanian Food ScienTech Journal Ners Muda Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Jurnal Abdimas Bina Bangsa Sagu Jurnal Teknologi Pangan Journal of Applied Agricultural Science and Technology Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) Journal of Food and Agricultural Product AGRIC Journal of Innovative Food Technology and Agricultural Product Jakadimas
Akhmad Mustofa
Teknologi Pangan, Fakultas Teknologi Dan Industri Pangan, Universitas Slamet Riyadi Surakarta
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Manajemen nyeri dengan virtual reality therapy pada pasien kanker : studi kasus Putri, Lindasari Pradita; Mustofa, Akhmad
Ners Muda Vol 5, No 3 (2024)
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/nm.v5i3.15851

Abstract

Nyeri memiliki efek negatif pada pengobatan pasien kanker, menghambat proses penyembuhan pasien, mempanjang lama rawat inap,dan berdampak  buruk  pada kualitas hidup pasien kanker. Nyeri yang terus menerus yang dirasakan oleh pasien-pasien penyakit terminal ini bisa mengurangi kualitas hidup dan fungsi fisik, meningkatkan level kelelahan dan mengganggu aktivitas sehari-hari  dan  sosial. Virtual Reality (VR) menjadi terapi modalitas yang dapat digunakan sebagai upaya nonfarmakologis untuk mengurangi kebutuhan analgesik dan mananjemen nyeri pada pasien kanker. Studi kasus ini menggunakan metode deskriptif dengan pendekatan proses asuhan keperawatan. Instrumen yang digunakan pada studi kasus ini adalah numerical rating scale (NRS). Penulis melakukan terapi virtual reality pada pasien kanker yang menjalani kemoterapi maupun tidak di RSUP dr.Kariadi Semarang dengan 3 responden. Kriteria inklusi responden yaitu pasien kanker, usia >18 tahun, skor nyeri >3, penglihatan dan pendengaran normal,tidak mengalami luka atau cedera kepala dan leher, tidak sedang dalam pengaruh obat 2 jam sebelum intervensi. Pelaksanaan studi kasus virtul reality therapy dilakukan selama 3 hari. Hasil dari studi kasus ini yaitu terdapat penurunan skor nyeri pada ketiga responden selama 3 hari pasien 1 mengalami penurunan skor nyeri sebesar 4, pada pasien 2 mengalami penurunan sebesar 3, pada pasien 3 mengalami penurunan sebesar 4, sehingga dapat disimpulkan bahwa virtual reality therapy dapat menurunkan skor nyeri  pasien karena memberikan efek distraksi dan pengalihan rasa nyeri. Intervensi pemberian virtual reality therapy pada pasien kanker dengan nyeri dapat dimasukkan dalam sistem asuhan keperawatan di rumah sakit untuk menurunkan rasa nyeri yang dialami oleh pasien-pasien kanker.
Karakteristik Kimia dan Organoleptik Nugget Ikan Layur (Trichiurus lepturus) dan Layang Benggol (Decapterus russelli) dengan Fortifikasi Tepung Daun Kelor (Moringa oleifera) Rahmawanti, Mutia D; Mustofa, Akhmad; Karyantina, Merkuria
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 2 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.202

Abstract

Nuggets are a frozen food product that can be consumed after frying. Nuggets made from largehead hairtail and Indian scad were chosen to enhance the functional value of the fish, which is rich in fatty acids, particularly unsaturated fatty acids. Moringa leaves flour, known for its high fiber content, was added to improve the nutritional value of the nuggets further. This study aimed to determine the characteristics of largehead hairtail and Indian scad fish nuggets fortified with moringa leaf flour, focusing on their protein and fiber content. The experiment was conducted using a Completely Randomized Design with two factors: (1) the ratio of largehead hairtail to Indian scad and (2) the substitution of moringa leaf flour for wheat flour. The nugget formulation with the highest protein and fiber content was achieved using 10% moringa leaf flour and 90% wheat flour, combined with a 50:50 ratio of largehead hairtail to Indian scad. This formulation resulted in a moisture content of 40,74%, ash content of 2,15%, fat content of 11,93%, protein content of 11,53%, crude fiber of 9,94%, and sensory score of 3.30 (somewhat like). Nuggets made from largehead hairtail and Indian scad, fortified with moringa leaf flour, can serve as a ready-to-eat food product with a high protein and fiber content.
Masa Depan dan Pengembangan Bioetanol di Indonesia Khabibulloh, Mohammad J M; Suhartatik, Nanik; Mustofa, Akhmad
AGRITEKNO: Jurnal Teknologi Pertanian Vol 13 No 2 (2024): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2024.13.1.210

Abstract

Bioethanol plays a crucial role in Indonesia’s development, given its wide application across various industries, such as food, chemicals, pharmaceuticals, cosmetics, and alternative fuel. The diversity of feedstocks available for bioethanol production ranging from food crops, lignocellulose, food waste, to microalgae reflects positive advancements in production technologies. This study examines several aspects of bioethanol, including its historical development, the specifications applied in Indonesia, feedstock types, and the current demand for bioethanol in the country. The primary aim of this research is to identify the most promising feedstocks for large-scale bioethanol production in Indonesia. The methodology employed is a narrative literature review, drawing from 37 journal articles, 8 thesis documents, 7 web articles, and 2 publications from Badan Statistik Nasional. The analysis identifies the best feedstocks for bioethanol production in Indonesia, highlighting macroalgae, microalgae, and food waste as having significant potential to support the sustainable growth of the bioethanol industry in the future.
Food Safety Study of Petis Crackers in Kendal Regency, Central Java Mustofa, Akhmad; Suhartatik, Nanik; Pranata, Gigih; Pradana, Ridofan Aji
Jurnal Ilmu Pertanian Indonesia Vol. 30 No. 1 (2025): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.30.1.123

Abstract

Food safety is a science that deals with preparing, managing, and storing food or beverages to be safe from physical, biological, and chemical contamination. The processing of petis (condiments of fermented fish or shrimp) crackers is one of the categories of SMEs in Kendal Regency, Central Java. The study aimed to evaluate the heavy metals of iron (Fe), lead (Pb), and other chemical features and to survey the processing of petis crackers. This is a descriptive study of an observational nature with a quantitative approach, especially by doing laboratory observations. The study also carried out qualitative observations using questionnaires regarding the manufacturing of petis crackers. Petis is food or items cooked in a thick, clayey, and elastic condiment group. The results showed that Fe levels vary from 48.00 to 82.00 mg/kg and Pb from 40.00 to 50.00 mg/kg. The average chemical properties of the petis crackers are as follows: 2.45% ash, 13.27% moisture, 3.13% protein, 0.15% fat, and 81.0%carbohydrate. The lead content surpasses the maximum limit of the standard set by the BPOM (The Indonesian Food and Drug Supervisory Agency). Keywords: food safety, heavy metal, Kendal, petis crackers
Changes in Quality of Freeze-Dried Soursop (Annona muricata L.) During High-Temperature Storage with Various Pre-Treatment Methods Husnun, Fadilah; Suhartatik, Nanik; Kurniawan, Yanuar Aldy; Mustofa, Akhmad
Journal of Food and Agricultural Product Vol. 5 No. 1 (2025): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v5i1.6369

Abstract

Soursop (Annona muricata L.) is a tropical fruit rich in dietary fiber, vitamins, and minerals, including vitamin C, which boosts the immune system and prevents premature aging. Due to its high perishability, further processing such as freeze-drying is necessary to extend its shelf life. This study aimed to determine the changes in quality of freeze-dried soursop during storage at 45°C. A factorial completely randomized design (CRD) was used, with two factors: pre-treatment methods (blanching, blanching with citric acid solution, and blanching with salt solution) and storage duration (0, 2, 4, 6, and 8 weeks). Storage at 45°C for 8 weeks significantly affected the chemical (moisture content, antioxidant activity, total flavonoids, and pH) and physical characteristics (color analysis and physical appearance). The results showed a decrease in moisture content, antioxidant activity, total flavonoids, and brightness level (L), while pH, redness (a*), and yellowness (b*) increased. Keywords: antioxidants, blanching, flavonoids, storage, freeze-dried soursop
Aktivitas antioksidan tepung labu kuning dari berbagai varietas dengan variasi suhu pengeringan Akhmad Mustofa; Nanik Suhartatik; Dwi Yulia Vina Pratiwi
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.15936

Abstract

Pumpkin is an annual plant that is widely available in Indonesia. Pumpkin will quickly spoil and rot if the hard skin is injured. Pumpkin is a type of food that contains high antioxidant activity. To prevent damage to pumpkin, this fruit can be processed into flour. The purpose of this study was to determine the varieties of pumpkin and the most optimal drying temperature to produce pumpkin flour which has the highest antioxidant activity. The study was conducted using a factorial Completely Randomized Design (CRD) consisting of 2 factors. The first factor is the yellow pumpkin varieties, namely machete pumpkin, kabocha pumpkin, and honey pumpkin while the second factor is the drying temperature at 50 ℃, 60 ℃, and 70 ℃ with a drying time of 11 hours. The result showed that Kabocha pumpkin varieties and drying temperature of 60 ℃ produced pumpkin flour with the highest antioxidant activity of 88.05 %. Other chemical characteristics of this pumpkin flour are water content of 13.30 %, beta-carotene 0.16 g/g, total phenol 23.81 mg gallic acid equivalent/g, total sugar 23.55 %, and yield of 10.94 %.
Pemanfaatan Pati Garut Sebagai Bahan Pengental pada Saus Cabai Keriting dan Rawit Husnun, Fadilah; Hasanah, Amalia L; Suhartatik, Nanik; Mustofa, Akhmad; Sholihah, Efi N; Marwati, Tri; Djaafar, Titiek F; Fajariyah, Anna
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.1

Abstract

Chili paste or chili sauce is a popular product among Indonesians. The development of thickening compounds in chili sauce is essential to enhance its functional properties. In the research, an alternative thickening agent for chili sauce will be developed using arrowroot starch. The objective of this research was to analyze physicochemical properties and panelists' acceptance of chili sauce formulated with arrowroot starch as a thickening agent. This research employed an experimental method using a completely randomized design with 2 factors :(1) chili type ratio- 100 g of curly chili: 50 g cayenne chili, 75 g curly chili: 75 g cayenne chili, 50 g curly chili: 100 g cayenne chili, and (2) cooking duration at 3 levels - 15, 30 and 45 minutes. The observed parameters included moisture content, ash content, viscosity, antioxidant activity, total flavonoid content, color, pH, total soluble solids, total titratable acidity, and sensory hedonic attributes. The results showed that the optimal formulation was obtained in the K2T2 treatment (75 g curly chili: 75 g cayenne pepper with a cooking time of 30 minutes). The chili sauce exhibited a moisture content of 69.46%, ash content of 3.45%, viscosity of 160 dPas, total flavonoid content 0.84 mg/g, antioxidant activity of 15.96%. The color ranged from red to orange, with a pH of 4.83, total titratable acidity of 0.06%, and total soluble solids 22%°Brix. Sensory evaluation scores indicated good panelist acceptance with ratings for color 3.53, aroma 3.93, taste 3.67, viscosity 4.07, and overall liking 4.73. These findings suggest that arrowroot starch is a promising thickening agent for chili sauce production, particularly with a 30-minute cooking time. Moreover, the characteristics of the developed chili sauce were not significantly different from those of commercial chili sauces.
Study on The Addition of Honey as a Natural Antimicrobial Agents in Avocado Juice (Persea americana Mill) Suhartatik, Nanik; Mustofa, Akhmad; Wijaya, Danastri; ES, Eko Yuliastuti; Astuti, Beti Cahyaning
Journal of Applied Agricultural Science and Technology Vol. 8 No. 2 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i2.241

Abstract

Unpasteurized avocado juice is a popular food product, considered natural, fresh, and healthy. Microbial contamination in unpasteurized juice is high and can pose health risks to humans. Such processing technology is applied to reduce the level of contamination, such as pasteurization, adding preservatives, cooling/freezing temperature, or adding antimicrobial compounds. Honey has a high sugar content, low pH, contains hydrogen peroxide, and organic acid that can inhibit the growth of pathogenic bacteria. This research aims to determine the antibacterial activity of honey in avocado juice using different types of honey types including honey produced by Apis dorsata (AD), Apis mellifera from wildflowers (AMW), Trigona sp (TG) and A. mellifera from kapok (Ceiba pentandra) (AMC) flowers). The second factor was honey concentration (5, 10, and 15%). The results showed that after 2h of incubation, AD honey inhibited the total coliform bacteria by 98.84% at a concentration of 10%, AMW honey effectively inhibited total Staphylococci by 99.04% at a concentration of 15%, and TG honey successfully inhibited total Salmonella-Shigella bacteria at a concentration of 15%. Therefore, using honey in avocado juice can inhibit the growth of pathogenic bacteria, although it has not reached the minimal limits of fruit juice quality standards. Further research is needed to determine the minimum inhibitory concentration of honey required to inhibit pathogenic bacteria in avocado juice.
Potensi Es Krim Klorofil Daun Suji (Plomele angustifolia) sebagai Pangan Fungsional Nugraheni, Oktina; Mustofa, Akhmad; Jokopriyambodo, Wahyu; Puyanda, Irvia Resti
ARGIPA (Arsip Gizi dan Pangan) Vol 10 No 1 (2025)
Publisher : UHAMKA PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22236/argipa.v10i1.15448

Abstract

Ice cream is one of the dairy products favored by all because of its sweet and delicious taste for dessert. Suji leaves are plants that are spread in Indonesia, chlorophyll in suji leaves can be used as a natural colorant and source of antioxidants. The purpose of this study was to determine the physical and chemical properties of ice cream with the addition of suji leaf chlorophyll extract. This study used a completely randomized design (CRD) with 2 factors, namely the first factor of adding chlorophyll extract (A1 = 0.1%, A2 = 0.15%, A3 = 0.2%) of suji leaves and the second factor of adding full cream milk powder with various brands (B1, B2, and B3). The parameters measured were overrun, melting speed, color, total sugar, soluble protein, total fat, antioxidant activity, and total chlorophyll. The results showed that the best formulation based on the highest antioxidant activity was A2B3 formulation with antioxidant activity of 52.61%, total fat 6.71%, soluble protein 37.96 mg BSA/ml, total sugar 1,649.76 mg glucose/ml, total chlorophyll 0.93 mg/L, color (L*: 71.84; a*: -8.54; b*: 9.80), overrun 13.48%, and melting speed 16 minutes. Ice cream with the addition of suji leaf chlorophyll extract has a potential as functional food
KARAKTERISTIK FISIKOKIMIA ES KRIM DENGAN VARIASI BUAH NAGA MERAH (Hylocereus polyrhizus) DAN SAWI HIJAU (Brassica rapa var. Parachinensis L.) Yuli Fadmawati, Galih Ayu; Karyantina, Merkuria; Mustofa, Akhmad
Jurnal Teknologi Pangan Vol 13, No 1: JUNI 2019
Publisher : UPN VETERAN JAWA TIMUR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jtp.v13i1.1514

Abstract

Es krim adalah produk pangan yang dibuat melalui kombinasi proses pembekuan dan agitasi pada bahan-bahan yang terdiri dari susu dan produk susu, pemanis, penstabil, pengemulsi, serta penambah citarasa. Buah  naga dan sawi hijau merupakan bahan baku yang dapat meningkatkankandungan gizi es krim. Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia dansensoris es krim dengan variasi buah naga merah dan sawi hijau dengan formulasi yang tepat, danmenjadi produk yang dapat diterima oleh konsumen. Penelitian ini menggunakan metode RancanganAcak Lengkap faktorial yang terdiri dari dua faktor. Faktor pertama yaitu bubur buah naga merah (10,15, dan 20%) dan faktor kedua yaitu sawi hijau (10, 20, dan 30 gram). Hasil penelitian menunjukkanbahwa perlakuan terbaik adalah kombinasi perlakuan buah naga 20% dan sawi hijau 30 gram. Es krimbuah naga merah dan sawi hijau tersebut memiliki karakteristik: kadar lemak 2,92%; kadar protein3,93%; kadar gula total 18,40%; kecepatan meleleh 20,57 menit; overrun 5,18%; rasa buah nagasangat nyata (2,67); rasa sawi hijau sangat nyata (2,33); tekstur lembut (2,00); warna ungu tua (4,60);dan disukai panelis (3,20). Kata kunci: es krim, buah naga merah, sawi hijau, fisikokimia   DOI : https://doi.org/10.33005/jtp.v13i1.1514
Co-Authors Ahmad Gunawan Ahmad Gunawan Ainun Mardiyah Alfinda Taju Ulya Ali Djamhuri Anggi Aswinda Nur Hasanah Angraini Mariam Saraswati Astuti, Beti C Bernaulli Putri Mulyanto Beti Cahyaning Astuti Budiman Nur Arifin Damayanti, Putri G Danar Agi Fauzi Dara Chandra Pustika Desy Lustiyani Dewi Ayu Wulandari Setyobudi Diyah Ayu Eka Patmasari Dwi Yulia Vina Pratiwi Einstivina Nuryandani Eko Yuliastuti E.S Endang Sutriswati Rahayu Fadholi, Kirnawan Fadilah Husnun Fajariyah, Anna Firdhauzi, Amila Fitriyani, Reza Hasanah, Amalia L Husnun, Fadilah Ihfan Bagas Aditya Indah Prabawati INDAH PRABAWATI Indrias Tri Purwanti Irvia Resti Puyanda Isnaini Elok Nur Azizah Jessica Noni Estria Wicaksana Dwi Saputri Khabibulloh, Mohammad J M Kirana Swasti Ningrum Kurniawan, Yanuar Aldy Linda Kurniawati, Linda Lintang Sekar Sari Maharani, Henriani Sintia Maria, Agnes Merkuria Karyantina Mufadilah, Iklima Muhammad Nur Cahyanto Mulyanto, Bernaulli Putri Nanda Pratiwi Nanik Suhartatik Nikawati, Tri Ningrum, Ega Sulistiyo Ningrum, Kirana Swasti Novianto, Maulana Machfud Novianto Nugraheni, Oktina Nugraheni, Ratna Dewi Nugroho, Wahyuningtyas Puji Nur Hasanah, Anggi Aswinda Nurhidayanti Nurhidayanti Nuzulullail, Agung Subakti Oktavia Permatasari Permatasari, Oktavia Pertiwi, Ria Ponco Mursito Pradana, Ridofan Aji Pranata, Gigih Pratiwi, Liana Dewi Pundhi Ludiani Hartiwi Putri, Lindasari Pradita Rahmawanti, Mutia D Rama Bagaskara Yulianto Ramadhani, Eko Pramudya Reza Fitriyani Riyani Rosyada, Alfin Ni'mah Rynati Dwi Cahyaningrum Saputri, Jessica Noni Estria Wicaksana Dwi Saputri, Wikiyas L Saraswati, Angraini Mariam Sari, Ardhea Mustika Sari, Lintang Sekar Septi Rohmawati Sholihah, Efi N Soraya Habibi Sri . Handayani Sri Handayani Sri Handayani Sri Handayani Sri Raharjo Suhartatik, Naniek Supriyanto, Jamal Titiek F Djaafar Tri Marwati Vranada, Aric Wahyu Jokopriyambodo Wahyuningtyas Puji Nugroho Wanda Nurwidyana Utami Warjito, W Wibowo, Diky Gusnanto Widya Anggraini Pamungkas Wijaya, Danastri Wulandari, Y Wuri Y Wuri Wulandari Yannie Asrie Widanti Yannie Asrie Widanti Yuli Fadmawati, Galih Ayu Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari