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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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Characteristics Flakes From Rice Bran-Mocaf With Variation Of Beet Extract Fitriyani, Reza; Widanti, Yannie Asrie; Mustofa, Akhmad
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 6, No 2 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v6i2.5320

Abstract

Flakes were ordinary flat shaped cereal products used for breakfast. Flakes are made from various cereals like wheat, corn or cassava.Way to consuming flakes liquid milk added like cereal. In this study using mocaf flour and rice bran raw material with variations in the addition of beet fruit. The purpose of adding mocaf is to improve the taste and make the flakes blend more easily. The purpose of adding beets is to improve color and to increase antioxidant activity. The purpose of this study was to determine the optimal ratio of bran and mocaf and beets to obtain high fiber and antioxidant activity of flakes. This study uses a Completely Randomized Design (CRD) consisting of 2 factors. The first factor was the ratio of mocaf flour and rice bran (85:15, 90:10, 95:5) while the second factor was the addition of beet (10%, 20%, 30%).  The result showed that the best combination treatment that produced flakes with fiber and antioxidant activity was optimal and preferred by consumers is at 90:10 the ratio of mocaf flour and rice bran to the addition of beet extract 10%. In this tratments a 5,22% water content, 18.67% ash content, antionxidant activity 18,25%. Protein content 0,67%, fiber content 16,93% as well as test organoleptics which includes 2.97 color (pink almost violet), crispiness 2,89 (crispy), bran taste 2,67 (tasted), the taste of the mocaf 3,15 (tasted), and finally the overallpreference 2,87 (quiet liked).
Characteristics Of Nata De Guava Peels With Variation Of Concentration Guava (Psidium Guajava) Peels And Time Of Fermentations Gunawan, Ahmad; Karyantina, Merkuria; Mustofa, Akhmad
JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Vol 6, No 2 (2021): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v6i2.5150

Abstract

Nata is a kind of jelly white or clear chewy jelly, which is generally derived from the fermentation process of coconut water. The fermentation process of nata is assisted by Acetobacter xylinum. These bacteria have chemo-organotrophic properties, which are able to convert the sugar in coconut water into cellulose fiber sheets. Nata is not only made from coconut water. This research uses guava (Psidium guajava) peels extract to replace coconut water. Guava peels contains antioxidant compounds that are much higher than the fruit fraction. This study used factorial RAL, namely the concentration of guava peel extract and the time of the fermentation. The first factor is the ratio of guava peels extract, namely 50 grams / 300 ml, 75 grams / 300 ml and 100 grams / 300 ml. Factor 2 is the time of fermentation, namely 5 days, 10 days and 15 days. Testing for nata de guava peels includes chemical tests (antioxidant activity, total sugar, pH, moisture content, ash and crude fiber content) and organoleptic tests (color and texture). The results of the best treatment formulation of chemical tests on the manufacture of nata de guava peels are the ratio of 100 / 300ml guava extract and 10 days of fermentation, where antioxidant activity is 89.88%, crude fiber is 3.55%, total sugar is 5.636%, ash content is 0.407 %, pH 4 and water content of 82.77%. Organoleptic results were 3.48 texture test and 3.23 color test.
Uji Kualitatif Pewarna Rhodamin B Pada Jajanan Anak-Anak Sekolah Di Wilayah Kecamatan Banjarsari Akhmad Mustofa & Yustina Wuri Wulandari
Exsplorasi Vol. 23 No. 1 (2011): Eksplorasi
Publisher : Eksplorasi

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Abstract

ABSTRACTThe Number of school's children were large enough in surakarta. It was a big market potential for various companies and traders to sell their products.
UJI PERFORMA DEKSTRIN-GUM ARABIC SEBAGAI FILLER VIRGIN COCONUT OIL (VCO) Akhmad Mustofa & Y. Wuri Wulandari
Exsplorasi Vol. 20 No. 1 (2008): Ekplorasi
Publisher : Eksplorasi

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Abstract

Virgin Coconut Oil (VCO) is one of coconut product that is produced by cold processing. Quality of VCO decrease by oxidation if this product stored in long periode.VCO is not delicious product to be consumpted by everyone. An oil flavor always prevent someone to consumpt it. Change this product to be a powder (microencapsulation) and then insert it into a capsul will disappear that flavour. This process will maintain the quality of VCO too.The research indicate that best result in microencapsulation is using gum Arabic as filler and 2 liters of etanol for mix VCO with gum Arabic. This formula will maintain lauric acid, as the indication of a good or bad VCO, in a stable contain.Keyword : Virgin Coconut Oil, mikroencapsulation, gum arabic, lauric acid
AKTIVTTAS ANTIOKSIDAN DAN KADAR ANTOSIANIN BERAS BERWARNA YAIYG BEREDAR DI DTY DAN SEKITARNYA Nanik Suhartrtih, Merkuria Karyantina & Akhmad Mustofa
Joglo Vol. 25 No. 2 (2013): Joglo
Publisher : Joglo

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Abstract

ABSTRAKBerdasarkan survey yang telah dilakukaD, jenis beras berwama yang beredar di DIY dan sekitarnya adalah: beras merah lx sosoh, beras meratr 2x sosoh, beras merah putih, beras ketan hitam lokal, dan beras hitam. Berdasarkan uji aktivitas antioksidan, beras merah lx sosoh mempunyai aktivitas antioksidan yang paling besar, yaitu 68,30% RSA DPPH (radical scavenging activity terhadap DPPH). Sedangkan yang mempunyai kemampuan untuk menangkap radikal berupa logamberat Fe adalah beras hitam, yaitu sebesar 2,42 o/oFRAP (Fenous radical activrty power). Kadar antosianin terbesar adalah beras ketan hitam varietas Setail, yaitu sebesar 11,23 mglg sampel dengan pH larutan ekstraksi 1,0.Kata unci: antioksidan, beras berwam4 antosianin
PENGARUH PERLAKUAN PENGGILINGAN TERHADAP RENDEMEN MINYAK ATSIRI DAUN JERUK PURUT (Citrus hystrix DC) DENGAN METODE DESTILASI AIR Y. Wuri Wulandari & Akhmad Mustofa
Joglo Vol. 29 No. 1 (2017): Joglo
Publisher : Joglo

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Abstract

Tanaman jeruk purut (Citrus hystrrx DC) merupakan tumbuhan perdu dari jenis citrus. Tanaman ini telah umum dikenal oleh masyarakat sebagai rempah yaitu bagian daun dan buahnya. Potensi lain yang dimiliki tanaman ini adalah bagian daun tanaman sebagai bahan untuk produksi minyak atsiri. Dilatar belakanangi potensi daun jeruk purut sebagai bahan baku untuk produksi minyak atsiri, maka perlu dilakukan penelitian kajian skala laboratorium untuk mengetahui faktor teknologi proses dalam proses produksi minyak daun jeruk purut dengan metode destilasi air sehingga dihasilkan minyak atsiri yang berkualitas. Berdasarkan hasil penelitian diketahui bahwa perlakuan mekanis, pengeringan dan penggilingan berpengaruh terhadap rendemen. Berdasarkan hasil penelitian, rendemen minyak atsiri daun jeruk purut tertinggi 2,667% dihasilkan dari perlakuan mekanis pengeringan 5 hari dan waktu penggilingan 3 menit. Sedangkan rendemen terendah 0,899% dihasilkan dari pengeringan 8 hari dan waktu penggilingan 9 menit.Kata kunci : rendemen, daun jeruk purut, minyak atsiri, destilasi air
POTENSI PRODUKSI BIOETANOL DARI BUAH SEMU JAMBU METE (Anacardium occidantale L.) Akhmad Mustofa
Joglo Vol. 22 No. 1 (2010): Joglo
Publisher : Joglo

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Abstract

Changing the status of Indonesia's oil-exporting countries to be oil importing countries was certainly a heavy burden on the state budget. Search new fuel source that could produce by the nation itself becomes a necessity. Cashewnut apple fruit production was very abundant in Indonesia. It was about 2,250,180 tons per year and most just become garbage. This fruit had a huge potential to be used as bio-ethanol. When 10% of the fruit could be used as bio-ethanol will be obtained for 225,180 tonnes of bioethanol annually.Keyword : Cashewnut apple fruit, bioethanol
KARAKTERISTIK MANISAN PARE (Momordica charantia) KERING SELAMA PENYIMPANAN Akhmad Mustofa & Linda Kurniawati
Joglo Vol. 25 No. 2 (2013): Joglo
Publisher : Joglo

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Abstract

Pare (Momordica charantia) adalah salah satu sayuran yang telah dikenal oleh masyarakat. Sampai saat ini pare hanya digunakan sebagai sayuran. Penelitian ini dirancang untuk mengetahui pengaruh penyimpanan dalam kondisi normal terhadap kadar air dan uji organoleptik manisan pare kering. Penelitian dilakukan pada manisan pare kering yang direndam dalam sirup dengan 50% gula selama 2 hari. Manisan kemudian disimpan selama 2 minggu dan 4 minggu. Hasil penelitian menunjukkan peningkatan kadar air selama penyimpanan sebesar 2%. Uji organoleptik menunjukkan bahwa setelah disimpan manisan pare terlihat sedikit berair dan memiliki bau khas sama dengan aslinya.Keywords: manisan pare kering, penyimpanan
PEMANFAATAN DAUN MINT (Menta piperita) SEBAGAI ANTIMIKROBA ALAMI UNTUK MENGHAMBAT PERTUMBUHAN PATOGEN PADA JUS BUAH ALPUKAT Beti Cahyaning Astuti; Eko Yuliastuti; Akhmad Mustofa; Nanik Suhartatik; Ihfan Bagas Aditya
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.9032

Abstract

Previous research has identified the food safety aspects of the fresh fruit juices sold in Surakarta. The results showed that the level of microbiological contamination in fresh fruit juice was very high and it was not safe for consumption. This study aims to test the ability of mint leaves (Menta piperita) as a natural antimicrobial source to suppress the growth of pathogens in avocado juice. Mint leaves contain natural antimicrobial compounds in the form of menthol, menthone, menthophuran, and methyl acetate. The study used a factorial completely randomized design with 2 factors, namely the length of incubation time and the addition of mint leaves stored in standard room temperature and refrigerant. The incubation times were 0, 2, 4, and 6 hours. The results showed that mint leaves were able to suppress the number of Staphylococci, reaching the lowest number, namely 2.19 ± 0.00 log CFU / ml. Total Salmonella-Shigella was not detected by adding mint leaves and incubation for 6 hours at cold temperature. The total coliform count gave the final result with the lowest log colony count value in avocado juice and cold incubation temperature of 3.58 ± 0.43. The use of mint leaves as a natural antimicrobial in food is not yet effective, so it needs to be studied more about the use of its essential oil or needs to be explored for further effective methods.
KAJIAN CEMARAN MIKROBIOLOGIS CILOK DAN SAUS KACANG DI KOTA SURAKARTA Eko Yuliastuti; Nanik Suhartatik; Akhmad Mustofa; Desy Lustiyani; Nanda Pratiwi
AGROINTEK Vol 15, No 2 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i2.9068

Abstract

Cilok was a traditional food originating from Bandung and comes from the abbreviation of "Aci dicolok". As the name implies, a snack made from tapioca flour mixed with condiment and sometime using meat or fish fillet. It was tasty and chewy. Cilok has quietly different from meatball because meatball using wheat flour. Cilok usually consumed using a sauce made from crushed peanuts, sugars, salt, mixed with chili sauce, tomato sauce, or soy sauce which can be modified as you want. Recently, cilok sales in the city of Surakarta have become increasingly popular. In almost every corner we can find cilok sellers. This study aims to determine the level of microbiological contamination found in cilok and peanut sauce in Surakarta. The research method used was simple random sampling method from 5 districts in Surakarta. The number of contaminants was calculated by the direct plate count method. The tests performed were to determine the total plate count (ALT), total Staphylococci, total Salmonella shigella, and total coliforms of the cilok and also for the sauce. As for the cilok sample, the average log value of ALT was 6.57 - 7.97 log CFU / g, total Staphylococci 4.57 - 4.96 log CFU / g, Salmonella shigella was 0.53 - 1.23 log CFU / g, and total coliforms 1.00 - 2.26 log CFU / g. Peanut sauce sample, the average log value of ALT was 7.40 - 8.18 log CFU / g, total staphylococci 5.84 - 6.68 log CFU / g, total Salmonella shigella was 2.24 - 3.23 log CFU / g, and Escherichia coli 2.35 - 5.79 log CFU / g. From the test results of the peanut sauce and peanut sauce samples, it can be concluded that the peanut sauce and peanut sauce sold in Surakarta are still not suitable for consumption. 
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