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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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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
Utilization of Cashew Nut Waste as Cashew Nut Milk in Tanjungsari Village, Jatisrono Wonogiri: Pemanfaatan Limbah Kacang Mete sebagai Susu Kacang Mete di Desa Tanjungsari, Jatisrono Wonogiri Novianto, Maulana Machfud Novianto; Mustofa, Akhmad
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 2 No. 2 (2025): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v2i2.11606

Abstract

Tanjungsari village is one of the high cashew nut producing villages in Wonogiri district. The purpose of this service is to train mothers to utilize cashew nut waste into cashew nut milk. The method used in the service is direct training by including PKK mothers to participate in making cashew nut milk. The results showed that the PKK women were very excited to make cashew milk and were actively involved in the training process. The benefits of cashew nut milk are very good for children, pregnant women and also nursing mothers.
Pemanfaatan Rempah Tradisional dalam Peningkatan Mutu dan Daya Simpan Geplak Sirsak (Annona muricata) Firdhauzi, Amila; Saputri, Wikiyas L; Suhartatik, Nanik; Mustofa, Akhmad
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 2 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.2.156

Abstract

Geplak is a traditional food from Bantul Regency, Yogyakarta, made from grated coconut and sugar, which is roasted and shaped into small, colorful balls. The increasing consumer demand for natural traditional foods has encouraged the development of geplak with addition of soursop (Annona muricata) and traditional spices, resulting in a functional product with enhanced shelf life. This study aimed to evaluate the effect of adding traditional spices (cinnamon, clove, and nutmeg) on the physicochemical properties and shelf life of soursop geplak during storage. The geplak was prepared from a mixture of coconut, young papaya, and soursop, with each spice added at 0.4% (w/w). The samples were stored at room temperature and analyzed on days 0, 5, 10, and 15. The parameters analyzed included color (Chroma), texture (crispness and hardness), pH, moisture content, water activity (aw), and antioxidant activity (DPPH method). The results showed that cinnamon produced the highest color intensity (22.05) and exhibited the highest antioxidant activity, with only a slight decrease from 82.41% to 79.31% during storage. Nutmeg resulted in the highest hardness (445.51 N) and crispness (3431.9 Nmm) on day 0. The pH increased during storage, with cinnamon reaching 5.52 on day 15. Although moisture content increased significantly, it remained within the acceptable range of the geplak quality standard, while water activity remained relatively stable with an average value of 0.65. The addition of spices, particularly cinnamon, effectively maintained the quality of soursop geplak and extended its shelf life without the use of synthetic additives, in accordance with SNI 01-4298-1996. These findings highlight the potential of soursop geplak as an innovative local functional food.
Pengaruh Pemberian Edukasi Gizi Terhadap Pola Makan Siswa Kelas VIII Di SMP Widya Wacana 1 Surakarta Maria, Agnes; Mustofa, Akhmad; Widanti, Yannie Asrie; 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 (508.951 KB)

Abstract

Edukasi gizi merupakan metode pengajaran untuk memberikan pengetahuan mengenai zat gizi terkandung di dalam suatu makananbeserta pola makan yang benar. Edukasi gizi sangat diperlukan bagi anak sekolah yang rentan memiliki pola makan buruk sehingga dapat menyebabkan resiko obesitas serta beberapa resiko penyakit lainnya. Penelitian ini bertujuan untuk menentukan pengaruh edukasi gizi terhadap pengetahuan mengenai pola makan yang benar pada siswa kelas VIII di SMP Widya Wacana 1 Surakarta. Jumlah responden yang digunakan pada penelitian ini adalah sebanyak 68 responden yang dibagi menjadi 2 kelas yaitu kelas edukasi dan kelas non edukasi. Kelas edukasi dan kelas non edukasi masing-masing berjumlah 34 responden. Kriteria responden yang digunakan yaitu siswa-siswi kelas VIII dengan rentang usia antara 13-15 tahun. Tahapan pelaksanaan intervensi meliputi pengambilan data awal berupa pre-test, kemudian dilakukan pemberian edukasi gizi selama 4x, lalu 2 bulan kemudian dilakukan pengambilan data akhir berupa post-test. Hasil penelitian menunjukkan bahwa pemberian edukasi gizi pada siswa siswi kelas VIII di SMP Widya Wacana 1 Surakarta secara umum kurang dapat memberikan pengaruh dan tidak membuat responden berubah pendapat untuk mengurangi mengkonsumsi junk food. Alasan responden mengkonsumsi junk food adalah karena para responden suka, serta junk food memiliki rasa yang enak dan disajikan dalam waktu yang cepat, selain itu juga memiliki harga yang terjangkau dan mudah ditemukan. Responden pada kelas non edukasi menilai bahwa mengkonsumsi junk food bisa memperbaiki mood mereka.
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)

Abstract

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.
Effect of Binahong Leaf Extract and Types of Sugars on Chemical and Sensory Characteristics of Cashew Milk Puyanda, Irvia Resti; Supriyanto, Jamal; Mustofa, Akhmad
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

Abstract

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 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