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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 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
Fakultas Teknologi Dan Industri Pangan, Universitas Slamet Riyadi Surakarta
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Effectiveness of murottal Al-Quran therapy on post-operative pain Nuzulullail, Agung Subakti; Mustofa, Akhmad; Vranada, Aric
Media Keperawatan Indonesia Vol 6, No 4 (2023)
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/mki.6.4.2023.329-337

Abstract

In the last few decades, non-pharmacological therapy has been commonly used in the management of postoperative pain with the advantage of minimal side effects. Murottal Al-Quran therapy is a non-pharmacological therapy that can be used to treat pain. The application of non-pharmacological murottal Al-Quran therapy for post-operative pain has not yet been clarified. The aim of this literature is to analyze the effect of Al-Quran murottal therapy on patients with post-operative pain. The method used applies the Literature review method. Articles related to the effectiveness of Al-Quran murottal therapy in post-operative pain patients were summarized from the Science Direct and Google Scholar databases. Article searches were carried out using the PRISMA method with keyword searches: post-operative pain, Al-Quran murottal therapy, post and pre-intervention pain scale, and pain scale reduction. As a result of a total of 7 articles identified, women constituted the majority of respondents with an age range of 40-45 years and more than 60 years. The results of the review summarize 1 article using the Al-Kahf letter and 2 articles using the Ar-Rahman letter as a non-pharmacological intervention. Most articles explain that the intervention is implemented for 15 minutes using audio recording media. The Numeric Rating Scale (NRS) is used as a pain scale assessment method. All articles show a decrease in the postoperative pain scale after intervention (NRS pre-post intervention <0.05). In conclusion, Al-Quran murottal therapy is very effective as a non-pharmacological therapy in efforts to reduce the pain scale in post-operative patients.
Terapi Murattal Al-Qur’an Surah Ar-Rahman dalam Menurunkan Kecemasan pada Pasien Kritis di Ruang ICU Maharani, Henriani Sintia; Mustofa, Akhmad
Ners Muda Vol 5, No 2 (2024)
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/nm.v5i2.13139

Abstract

Kecemasan adalah kondisi yang lazim dialami pasien kritis yang dirawat di ICU, sumber kecemasan berasal dari suara kebisingan lingkungan peralatan ruang ICU dan takut akan kematian. Kecemasan berdampak pada ketidakstabilan hemodinamik yang dapat berujung kegagalan organ dan peningkatan risiko kematian. Salah satu pendekatan nonfarmakologi untuk mengurangi kecemasan pada pasien kritis adalah dengan terapi murattal. Tujuan studi ini untuk mengetahui penurunan kecemasan pada pasien kritis melalui penerapan terapi murattal Al-Qur’an Surah Ar-Rahman. Studi kasus ini menggunakan metode deskriptif dengan pendekatan proses asuhan keperawatan pada 2 subyek studi. Kriteria inklusi subyek studi yaitu pasien kritis yang mengalami cemas, beragama islam, tidak memiliki gangguan pendengaran, tingkat kesadaran composmentis. Pemberian terapi murattal melalui earphone dengan frekuensi 1 kali sehari durasi 13 menit 55 detik selama 3 hari. Instrumen yang digunakan untuk mengukur kecemasan adalah VAS-Anxiety dan data pendukung status hemodinamik didapatkan dari bedside monitor. Terapi Murattal dapat menurunkan skor kecemasan dengan rata rata sebesar 4 poin. Pemberian terapi Murattal Surah Ar-Rahman dapat mengurangi kecemasan pada pasien kritis.
Pemberian Minyak Zaitun untuk Menurunkan Skala Pruritus pada Pasien yang Menjalani Hemodialisis: Studi Kasus Rosyada, Alfin Ni'mah; Mustofa, Akhmad
Ners Muda Vol 4, No 2 (2023)
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/nm.v4i2.10558

Abstract

Pruritus merupakan salah satu masalah pada dermatosis yang menimbulkan perasaan tidak nyaman karena stimulasi gatal yang muncul. Pruritus uremic merupakan masalah umum yang terjadi pada pasien yang menjalani hemodialisis, insidensi dari pruritus uremic yaitu 15%-49% pre-dialisis dan 50%-90% terjadi ketika intradialisis. Pruritus disebabkan karena sel mast melepaskan histamin dalam jumlah yang cukup banyak. Pada karya ilmiah akhir ners ini penulis melakukan penerapan minyak zaitun pada pasien dengan pruritus uremic yang menjalani hemodialisis. Minyak zaitun merupakan golongan emolien atau pelembab yang dapat melembabkan dan memperkaya struktur kulit. Studi kasus ini menggunakan metode deskriptif dengan pendekatan proses asuhan keperawatan. Instrumen yang digunakan pada studi kasus ini adalah numerical rating scale (NRS) pruritus. Penulis melakukan pemberian minyak zaitun pada pasien pruritus yang menjalani hemodialisis di Klinik Ginjal dan Hipertensi Lestari Semarang dengan 2 responden. Kriteria inklusi responden yaitu pasien PGK dengan pruritus yang menjalani terapi hemodialisis secara terjadwal dan pasien yang bersedia mengikuti kegiatan penelitian sesuai aturan dan waktu yang telah ditentukan. Prosedur pelaksanaan pemberian minyak zaitun dilaksanakan dua kali sehari dalam 2 minggu. Hasil dari studi kasus ini yaitu terdapat penurunan skor pruritus pada kedua responden dari skala 4 menjadi 1 dan skala 6 menjadi 3, sehingga dapat disimpulkan bahwa minyak zaitun dapat menurunkan skor pruritus pasien karena mengurangi sensasi gatal dan memberikan kelembaban pada kulit pasien. Intervensi pemberian minyak zaitun pada pasien pruritus dapat dimasukkan dalam sistem asuhan keperawatan di rumah sakit untuk menurunkan rasa gatal yang dialami oleh pasien-pasien dengan pruritus uremic.
Stunting Control in Bendo, Sukodono, Sragen, Central Java: Pengendalian Stunting di Desa Bendo, Sukodono, Sragen, Jawa Tengah Akhmad Mustofa; Nanik Suhartatik
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 2 No. 1 (2024): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v2i1.10755

Abstract

Stunting in the Sukodono Sragen area in Central Java in 2023 reached 17.5% or consisted of 308 children with stunting. This sub-district has the second largest number of stunted children in Sragen Regency. Bendo Village is one of the villages in Sukodono Sub-district with 20 stunted children. This service aims to observe the effectiveness of the implementation of the PMT (Supplementary Feeding) program carried out in Bendo village by the Puskesmas Sukodono. The observation method carried out is weighing and measuring the height of each toddler with stunting every 10 (ten) days for 3 months the PMT program is run. The results showed that the provision of PMT did not have a significant impact on changes in the number of stunting sufferers in Bendo village Sukodono Sragen.
EFFECT OF ADDING CHLOROPHYLL EXTRACT OF SUJI LEAVES (Dracaena angustifolia) AND FERMENTATION TIME ON YOGURT CHARACTERISTICS Ramadhani, Eko Pramudya; Mustofa, Akhmad; Puyanda, Irvia Resti; Jokopriyambodo, Wahyu
Agric Vol. 36 No. 2 (2024)
Publisher : Fakultas Pertanian dan Bisnis, Universitas Kristen Satya Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/agric.2024.v36.i2.p213-230

Abstract

Suji leaves contain a green pigment, namely chlorophyll. Suji leaf chlorophyll and its derivative compounds provide health benefits due to their anti-inflammatory and antioxidant activity. This research aims to produce suji leaf chlorophyll extract yogurt with antioxidant activity, soluble protein levels, and high numbers of lactic acid bacteria. This research used a completely randomized factorial design (CRD) consisting of 2 factors, namely the concentration of added chlorophyll extract (1%, 2%, 3%) and variations in fermentation time (6 hours, 8 hours, 10 hours). The research results showed that suji leaf chlorophyll extract yogurt with antioxidant activity, high levels of soluble protein, and a high number of lactic acid bacteria was found in the treatment with the addition of 3 percent chlorophyll and a fermentation time of 10 hours. In this treatment, suji leaf chlorophyll yogurt was obtained with antioxidant activity of 59.20 percent, dissolved protein content of 128.80 mg BSA/100 ml, total sugar content of 71.92 g glucose/100 ml, fat content of 5.91 percent, total chlorophyll of 2 .39 mg/L, viscosity 10.00 cP; color L* (brightness) 77.09, color a* (reddish) -5.80, color b* (yellowish) 9.35 and total Lactic Acid Bacteria (LAB) around 8.08 Log CFU/mL. Yogurt, with the addition of suji leaf chlorophyll extract, has the potential to be an excellent alternative to functional food for consumption.
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
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 Dwi Yulia Vina Pratiwi Eko Yuliastuti E.S Endang Sutriswati Rahayu Fadholi, Kirnawan Fajariyah, Anna Firdhauzi, Amila Fitriyani, Reza Handayani, Sri 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 Liana Dewi Pratiwi Linda Kurniawati Lintang Sekar Sari Maharani, Henriani Sintia Maria, Agnes Merkuria Karyantina Mufadilah, Iklima Muhammad Nur Cahyanto Mulyanto, Bernaulli Putri Nanda Pratiwi Nanik Suhartatik 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 Patmasari, Diyah Ayu Eka Permatasari, Oktavia Ponco Mursito Pradana, Ridofan Aji Pranata, Gigih Putri, Lindasari Pradita Rahmawanti, Mutia D Rama Bagaskara Yulianto Ramadhani, Eko Pramudya Reza Fitriyani Ria Pertiwi 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 Sri . Handayani Sri Handayani Sri Handayani Sri Raharjo Suhartatik, Naniek Supriyanto, Jamal Titiek F Djaafar Tri Marwati Tri Nikawati 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 Yannie Asrie Widanti Yuli Fadmawati, Galih Ayu Yustina Wuri Wulandari Yustina Wuri Wulandari Yustina Wuri Wulandari