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All Journal 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

Author-ID : 223466

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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Peran Edukasi Gizi Terhadap Pengetahuan, Perilaku dan Sikap Konsumsi Remaja di SMK Bhinneka Karya Simo Boyolali Warjito, W; Mustofa, Akhmad; Suhartatik, Nanik
Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek) 2020: Prosiding SNPBS (Seminar Nasional Pendidikan Biologi dan Saintek)
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (375.383 KB)

Kesehatan merupakan aspek terpenting dalam siklus individu, khususnya remaja. Makanan yang dikonsumsi remaja sangat mempengaruhi status gizi individu. Terutama remaja yang memiliki aktivitas sekolah yang padat, kebanyakan remaja akan memilih makanan cepat saji atau junk food. Pemilihan makanan tersebut termasuk perilaku konsumsi kurang baik, maka diperlukan pendekatan edukatif untuk meningkatkan pengetahuan. Dengan pengetahuan mengenai gizi, diharapkan remaja akan mengatur pola makannya. Penelitian ini bertujuan untuk menyediakan informasi mengenai pengetahuan, perilaku konsumsi dan keterkaitan konsumsi remaja dengan edukasi gizi yang diberikan. Penelitian ini bermanfaat untuk mewujudkan kesadaran mengkonsumsi makanan sehat dan pentingnya pola konsumsi yang baik dan benar. Penelitian dilaksanakan di SMK Bhinneka Karya Simo Boyolali dengan menggunakan responden berusia 15-18 tahun. Metode penelitian yang digunakan yaitu dengan menggunakan angket kuesioner dengan pre-post test group design dengan membagi 2 kelompok (kelompok perlakuan dan kelonpok tanpa perlakuan). Kelompok perlakuan diberikan edukasi gizi. Hasil menunjukan bahwa pemberian edukasi gizi tidak berpengaruh terhadap pengetahuan, perilaku dan sikap konsumsi siswa.

Tropical Almond–Based Yogurt Fortified with Celery: A Functional Food for Lipid Profile Improvement and Anti-Inflammatory Support Soraya Habibi; Einstivina Nuryandani; Nanik Suhartatik; Merkuria Karyantina; Fadilah Husnun; Akhmad Mustofa; Pundhi Ludiani Hartiwi
Journal of Applied Agricultural Science and Technology Vol. 10 No. 1 (2026): 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.v10i1.505

The development of yogurt as a functional food has gained significant attention. Tropical almond (Terminalia catappa) is rich in fat and protein, while celery is known for its antioxidant, anti-inflammatory, hypolipidemic, and hypoglycemic properties. This study investigated the development of functional yogurt made from tropical almond milk fortified with celery extract. It employed a Completely Randomized Design (CRD) with varying celery extract concentrations (1%, 2%, and 3%) and fermented for 14, 17, and 20 hours. The results showed that after 17 hours of fermentation, total acid-producing bacteria reached 7.87 log CFU (colony forming unit)/ml, exhibiting acceptable sensory attributes and enhanced antioxidant activity. In vivo tests on Wistar rats revealed significant reductions in malondialdehyde (MDA) and interleukin-6 (IL-6) levels, which indicate anti-inflammatory and lipid-lowering effects. These findings highlight the potential of tropical almond-based yogurt as a novel functional food, paving the way for sustainable dietary interventions targeting metabolic health.

The Effect of Nutrition Education on Student's Consumption Behavior at Universitas Slamet Riyadi Surakarta Nanik Suhartatik; Diyah Ayu Eka Patmasari; Yustina Wuri Wulandari; Akhmad Mustofa; Sri Handayani
Indonesian Journal of Agricultural Research Vol. 3 No. 1 (2020): InJAR, Vol. 3, No. 1, March 2020
Publisher : Talenta Publisher

The risk of obesity and chronic diseases rises with the increase in one's level of welfare. Among the influencing factors for such phenomenon are eating behavior and lifestyle. Modern lifestyle which demands that everything be done in an instant makes people consume food with the nutritional adequacy disregarded. The emergence of fast food and junk food in Indonesia has also exerted an influence on people's consumption pattern. Some preventive and mitigating efforts can be made, one of which is provision of nutrition education. This research was aimed to determine the influence of nutrition education on the change of consumption knowledge, behavior, and habit of the students of Universitas Slamet Riyadi Surakarta. The respondents enrolled in this research were of the ages of 19-21 years. They were purposively selected on the basis that some of them were able to plan and select which food to be consumed. This research employed questionnaires during pre-test and post-test, with the respondents assigned to 2 groups of 32 students each. The first group received nutrition education, while the second received none. Results showed that the provision of nutrition education for college students didn't influence students' knowledge, attitude, and behavior when consuming food for both groups. The preference of the student college to food consumption probably influenced by another factors. It would need another study to evaluated factors that influenced the food preference of student college.

KARAKTERISTIK ROTI TAWAR DENGAN SUBSTITUSI TEPUNG SORGUM (Sorghum bicolor (L) MOENCH) TERFERMENTASI DAN TANPA FERMENTASI Sari, Ardhea Mustika; Kurniawati, LInda; Mustofa, Akhmad
Jurnal Teknologi Hasil Pertanian Vol 8, No 1 (2015)
Publisher : Universitas Sebelas Maret (UNS)

This research was aimed to determine the appropriate concentration of fermented and unfermented sorghum flour for bread making which received by the panelists. Sorghum flour was naturally fermented and then dried with cabinet dryer at 60 °C for 8 h. Substitution of sorghum flour either fermented and unfermented performed at various concentration i.e 10%, 20%, 30% and 40%. Organoleptic test results showed that white bread accepted by panelists was subtituted with fermented and unfermented sorghum flour in concentration of 10% and 20%. White bread with fermented sorghum flour substitution of 10% and 20% have moisture content of28.702% and 34.392%, while white bread with unfermented sorghum flour has moisture content 28.660% and 31.857%. Ash content of white bread with fermented sorghum flour 10% and 20% were 0.823% and 0.638%, while white bread with unfermented sorghum flour 10% and 20% have ash content of 0.830% and 0.718%.Fiber content of white bread subtituted with 10% and 20% fermented sorghum flour was 3.375% and 4,206% respectively whereas white bread with 10% and 20% unfermented sorghum flour have fiber content 3.008% and 3.873%. Key words: fermentation, sorghum flour, white bread

ESTIMASI UMUR SIMPAN SNACK BARS BERAS KETAN HITAM (Oryza sativa var. glutinosa) DAN LABU KUNING (Cucurbita moschata) DENGAN METODE ASS (Accelerated Storage Studies) Pertiwi, Ria; Suhartatik, Nanik; Mustofa, Akhmad
Jurnal Teknologi Hasil Pertanian Vol 13, No 2 (2020): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Umur simpan produk pangan merupakan hal yang sangat penting karena merupakan parameter ketahanan produk selama selang waktu antara produksi hingga konsumsi. Penelitian ini bertujuan untuk menentukan umur simpan dari snack bars beras ketan hitam dan labu kuning yang dibuat dengan perbandingan 75:25 (w/w) dengan metode ASS (Accelerated Storage Studies). Penelitian ini menggunakan RAL faktorial 2 faktor dengan 2 kali ulangan. Faktor yang digunakan yaitu suhu penyimpanan 25ºC, 35ºC dan 45oC (298 K, 308 K dan 318 K) dan lamanya penyimpanan selama 20 hari. Hasil penelitian menunjukkan bahwa snack bars pada suhu 25ºC (298 K) mempunyai umur simpan 22 hari. Pada suhu 35ºC (308 K) umur simpan produk adalah 20 hari dan pada suhu 45ºC (318 K) umur simpannya adalah 19 hari.

Aktifitas Antioksidan Kue Mochi dengan Penambahan Ekstrak Beras Ketan Hitam, Ubi Jalar Ungu dan Buah Bit Mustofa, Akhmad; Pratiwi, Liana Dewi; Widanti, Yannie Asrie
Jurnal Teknologi Hasil Pertanian Vol 16, No 1 (2023): Februari
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i1.60407

Mochi cake is loved by many people because it has a good taste with a soft texture. In general, this cake is made with the main ingredients of glutinous rice, peanuts and cornstarch. Currently, there are many innovations in making mochi cakes with different ingredients. The purpose of this study was to determine the chemical and organoleptic characteristics of mochi cake which has the highest antioxidant activity and is preferred by consumers. The study used a factorial completely randomized design with the first factor being the type of extract (black glutinous rice, purple sweet potato, beetroot) and the second factor being the concentration of the added extract (50%, 70% and 90%). The results showed that the mochi that had the highest antioxidant activity and was favored by consumers was mochi with the addition of purple sweet potato extract with an extract concentration of 70%. The mochi has antioxidant activity characteristics reaching 52.08%; total phenol 276.76 mg GAE/100 g, moisture content 33.17%; 0,23% of ash; 7,04% of protein; 0,13% of fat; total carbohydrates by 59.41%. The organoleptic characteristics of mochi in that treatment were purple color (2,62); quite sticky (3.88); quite chewy (3.37); less off flavor (2.81) and the most preferred overall (3.31). The use of natural pigments that also have antioxidant activity needs to be done to improve the quality of food ingredients.concise and factual abstract is required.

BROWNIES BEBAS GLUTEN DARI TEPUNG KORO PEDANG (Canavalia ensiformis L) DENGAN SUBSTITUSI TEPUNG MOCAF DAN VARIASI LAMA PEMANGGANGAN Nikawati, Tri; Widanti, Yannie Asrie; Mustofa, Akhmad
Jurnal Teknologi Hasil Pertanian Vol 12, No 2 (2019): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Brownies merupakan cake yang terbuat dari empat bahan dasar yaitu tepung, lemak, gula dan telur. Brownies yang dibuat pada penelitian ini berbeda dari brownies pada umumnya, yaitu penggunaan bahan baku tepung koro pedang dan tepung mocaf. Tepung koro pedang merupakan tepung yang kaya akan proteinya dan tepung mocaf yang mempunyai karaktaristik seperti terigu. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri 2 faktor. Faktor pertama yaitu perbandingan tepung koro pedang dan tepung mocaf dan fakto kedua lama pemanganggan, masing-masing faktor ada 3 perlakuan sehingga menghasilkan 9 perlakuan yang berbeda. Kombinasi perlakuan perbandingan konsentrasi tepung koro dan tepung mocaf 30:70 dan lama pemanggangan 60 menit adalah hasil terbaik karena memiliki protein yang lebih tinggi. Kombinasi perlakuan ini menghasilkan kadar air 19,01%, kadar abu 0,18%, kadar lemak 22,34%, kadar gula total 18,04%, kadar protein 8,73%. Serta uji sensoris terhadap warna coklat 2,95, rasa koro pedang 3,13, rasa mocaf 3,21, tektur lembut 2.80 dan kesukaan keseluruhan 3,11 disukai.

Effect of Binahong Leaf Extract and Types of Sugars on Chemical and Sensory Characteristics of Cashew Milk Irvia Resti Puyanda; Jamal Supriyanto; Akhmad Mustofa
Journal of Innovative Food Technology and Agricultural Product Vol 3 No 2 (2025) Desember: Journal of Innovative Food Technology and Agriculture Product
Publisher : Universitas PGRI Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31316/jitap.v3i2.9000

Cashews are one of the plants that are the mainstay of local food for export in Indonesia. From the process of processing cashews into cashews ready for consumption, there is broken cashews, often called cashew waste. Because most people are looking for cashews that are still intact, so to increase the selling price value of cashews that are not intact, there needs to be innovation in their processing. The advantage of cashews is that they are high in unsaturated fats. The purpose of this study is to determine the effect of the addition of binahong leaf extract and type of sugar on the chemical and sensory characteristics of cashew milk. This study uses a Complete Random Design (RAL) which is arranged factorially of two factors of comparison of binahong leaf extract 2%, 4% and 6%. Types of sugar added to cashew milk, palm sugar, brown sugar, and granulated sugar. Data analysis using ANOVA with Duncan test. The results of the chemical test of cashew milk and the type of sugar had a real effect on antioxidant activity, dissolved protein content, fat content, ash content, redness, yellowness, taste like, and cashew milk aroma. However, the effect is not real in terms of total sugar content, brightness, color preference, and overall liking. The best chemical test results were A3B2 (6% extract comparison with brown sugar) with antioxidant activity results of 13.01%, total sugar content 25.25%, dissolved protein content 3.06%, fat content 3.37%, ash content 0.79%, brightness 69.72, redness 1.69, yellowness 17.34. The best sensory test results were A1B2 with 3.55 color preferences, aroma preferences 3.75, taste preferences 3.50 and overall preferences 3.50. keywords: binahong, sugar, cashew milk

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 Fitriyani, Reza Husnun, Fadilah Ihfan Bagas Aditya Indah Prabawati INDAH PRABAWATI Indrias Tri Purwanti Irvia Resti Puyanda Isnaini Elok Nur Azizah Jamal Supriyanto 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 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 Saraswati, Angraini Mariam Sari, Ardhea Mustika Sari, Lintang Sekar Septi Rohmawati Soraya Habibi Sri . Handayani Sri Handayani Sri Handayani Sri Handayani Sri Raharjo Suhartatik, Naniek 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

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