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All Journal INOTEKS : Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni agriTECH Jurnal Ilmu Pangan dan Hasil Pertanian Pro Food Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology Journal of Applied Food Technology Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Jurnal Ilmiah Inovasi J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Teknologi Hasil Pertanian Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Indonesian Journal of Laboratory Jurnal Pengabdian Pada Masyarakat Warta LPM Journal of Livestock and Animal Health (JLAH)
Choiroel Anam
Faculty Of Agriculture, Sebelas Maret University
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Transportation Veterinary Other

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A Teknologi Mesin Pengasap Telur Asin Herbal sebagai Strategi Memperluas Market Share Anam, Choiroel; Praseptiangga, Danar; Ridwan Ariyantoro, Achmad; Yulviatun, Anastriyani; Okta Aldayra, Fannia; Wardhani, Fannisa
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 9 No 1 (2024): April
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Trend konsumsi telur dan potensi telur asin di Indonesia maupun mancanegara terus meningkat terlihat dari permintaan pasar yang semakin banyak, baik untuk konsumsi ke konsumen langsung, untuk oleh-oleh, hantaran pernikahan atau acara keagamaan, untuk bekal umroh/haji, dan juga saat travelling ke berbagai negara, apalagi telur asin terjamin kehalalannya. Dalam memenuhi permintaan konsumen diperlukan inovasi produk dan inovasi teknologi tepat guna supaya produk tetap memiliki kualitas mutu yang baik. Metode yang digunakan untuk mencapai tujuan tersebut yaitu melalui pemenuhan aspek legalitas produk, aspek produksi, aspek kemasan dan penampilan, serta melakukan pendampingan. Aplikasi teknologi yang diterapkan dalam produksi telur asin rempah asap herbal adalah alat teknologi tepat guna pengasap telur. Dari kegiatan ini mitra dapat memiliki legalitas usaha, produk yang memenuhi standar sesuai persyaratan yang telah ditentukan serta penampilan produk yang eye catching dan marketable dengan masa simpan yang lebih panjang dibandingkan telur asin biasa.
Efektivitas Workshop terhadap Pengetahuan Penggunaan Alat, Bahan Kimia dan Keselamatan dan Kesehatan Kerja (K3) di Laboratorium Bagi Mahasiswa Liswardani, Sri; Sulistyo, Sulistyo; Anam, Choiroel
Indonesian Journal of Laboratory Vol 7, No 3 (2024)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijl.v7i3.83129

Abstract

Penggunaan laboratorium mengalami keterbatasan pengetahuan/keterampilan, kelalaian/ceroboh dalam bekerja, tidak melaksanakan prosedur kerja sesuai dengan petunjuk yang diberikan serta tidak disiplin dalam mentaati peraturan keselamatan kerja termasuk pemakaian alat pelindung diri hal ini tidak adanya mata kuliah tersendiri mengenai laboratorium. guna mendukung mahasiswa yang akan melakukan penelitian di laboratorium perlu dilakukan pemberian bekal bagi mahasiswa pengetahuan laboratorium. Tujuan penelitian adalah mengetahui kemampuan mahasiswa kerja di lab yang akan menunjang kegiatan penelitian sehingga didapat data yang akurat dan valid, meningkatkan kompetensi dengan memberikan bekal pengetahuan  tentang pengetahuan alat-alat laboratorium, bahan kimia serta keselamatan dan kesehatan kerja (K3) di laboratorium pada Prodi Peternakan dan Prodi Ilmu Teknologi Pangan Fakultas Pertanian UNS. Target ketercapaian kegiatan penelitian ini adalah mahasiswa memiliki ilmu tentang pengetahuan alat-alat laboratorium, bahan kimia serta K3 di laboratorium. Metode pelaksanaan kegiatan dikerjakan dalam tiga prosedur yaitu (1) pretest dan postest, (2) pembekalan dan diskusi, dan (3) pelatihan dan praktek tentang pengetahuan alat-alat laboratorium, bahan kimia serta K3 di laboratorium. Analisis data menggunakan analisis deskriptif, uji paired sample t-test dan analisis regresi berganda. Hasil dari penelitian ini diperoleh mean atau rata-rata sebelum workshop yaitu 87,5 dan setelah adanya workshop yaitu 90,4 terlihat adanya peningkatan pengetahuan mahasiswa tentang bekerja di Laboratorium yang sesuai standar keamanan.  
Evaluasi Rumah Potong Ayam dan Praktik Penyembelihannya di Sekitar Kota Surakarta: Evaluation of Poultry Slaughterhouses and Their Practices Surrounding Surakarta City Daffa; Pratiwi, Laksita Haniifah; Pramono, Ahmad; Rahayu, Endang Tri; Anam, Choiroel; Yulviatun, Anastriyani; Cahyadi, Muhammad
Journal of Livestock and Animal Health Vol. 8 No. 1 (2025): February
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jlah.v8i2.56

Abstract

Ayam wajib disembelih sesuai dengan syariat Islam untuk menghasilkan daging halal dan aman dikonsumsi oleh penduduk Indonesia yang mayoritas muslim. Tujuan penelitian ini adalah untuk mengevaluasi pada Rumah Potong Ayam (RPA) dan proses penyembelihan ayam di sekitar kota Surakarta. Evaluasi proses pemotongan ayam dilakukan 18 RPA yang berada di sekitar kota Surakarta. Data diperoleh dari wawancara dengan pemilik RPA, juru sembelih halal, serta pengamatan proses penyembelihan secara langsung. Informasi yang diperoleh dicatat pada kuisioner dan pengambilan gambar bagian leher ayam dilakukan setelah ayam disembelih. Data yang terkumpul dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa tidak semua RPA di sekitar Kota Surakarta memenuhi aspek legalitas seperti izin usaha, nomor kontrol veteriner (NKV), maupun sertifikat halal. Penelitian ini menemukan empat dari 18 juru sembelih halal tidak memotong kedua pembuluh darah pada leher sehingga tidak sesuai dengan syariat Islam. Semua RPA juga tidak melakukan pemeriksaan ante-mortem dan post-mortem. Kesimpulan dari penelitian ini adalah semua RPA tidak memenuhi standar keamanan pangan dan halal dalam praktik pemotongan ayam di sekitar Kota Surakarta.
Effects of Konjac (Amorphophallus muelleri Blume) Flour Addition and Drying Time on the Crude Fiber and Texture Level of Instant Yellow Rice Anam, Choiroel; Zulfa, Fitriyah; Suleman, Dininurilmi Putri; Abdi, Yenny Febriana Ramadhan; Mulyani, Rizka; Rochmah, Alfi Nur; Adi, Prakoso; Rahmawati, Adinda Dwi
agriTECH Vol 44, No 2 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.83405

Abstract

Instant yellow rice is a traditional breakfast dish prepared using special technology for quick and practical cooking and a longer shelf life. Since rice has low crude fiber content as the main ingredient, substitution with local sources, such as konjac flour, can be made. Konjac flour is the powdered root of konjac plant, and it contains high crude fiber. Therefore, this study aimed to examine the texture and crude fiber properties of instant yellow rice with the addition of konjac flour. Furthermore, a completely randomized design (CRD) was used with two factors, namely variations in konjac flour concentration (2%, 3%, and 4%) and variations in drying time (5 hours, 6 hours, and 7 hours). Each sample was analyzed for the physical (hardness, stickiness and chewiness texture) and chemical characteristics (crude fiber content). The results showed that the konjac flour concentration had a significant (p<0.05) effect, while the drying time had no significant (p<0.05) effect on the physical and chemical characteristics of instant yellow rice. Therefore, 5 hours of drying might be enough for the rice processing. The addition of 2% konjac flour on instant yellow rice dried for 5 hours showed 2.48±0.50 a N of hardness texture, 5.53±0.07 c N stickiness texture, 4.59±0.02 a N chewiness texture, and 5.20% of crude fiber. Addition of 3% konjac flour on instant yellow rice dried for 5 hours showed 5.74±0.08 b N of hardness texture, 4.73±0.17 b N stickiness texture, 4.37±0.05 a N chewiness texture, and 5.20% of crude fiber. The addition of 4% konjac flour on instant yellow rice dried for 5 hours showed 6.41±0,02 c N of hardness texture, 4.06±0.70 b N stickiness texture, 3.33±1.52 a N chewiness texture, and 5.35% crude fiber. This showed the best treatment was the use of instant yellow rice with 4% konjac flour addition at 5 hours drying time.
Cross-sectional Method of Sugar Content and Essential Nutrients in Commercial UHT Milk for Toddlers in Indonesia Ratnaduhita, Astari; Kholis, Muhammad Nur; Sumirat, Riska; Anam, Choiroel; Mufandi, Ilham; Tho’at, Salman Mujahidillah
Journal of Applied Food Technology Vol 12, No 2 (2025)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.30125

Abstract

UHT (Ultra High Temperature) milk is widely consumed by toddlers due to its practicality, yet concerns remain regarding the high variability of sugar levels and the adequacy of essential nutrients in commercial products. This study aimed to evaluate the total sugar content, non-lactose sugars, main milk composition, thickening agents, prebiotic fiber, and essential fats in UHT milk marketed for children aged 1–5 years, and to assess their compliance with BPOM, WHO, and Codex Alimentarius recommendations. A cross-sectional design was applied, involving purposive sampling of 27 commercially available products from modern retail outlets. Nutrient information was collected through high-resolution documentation of nutrition labels, followed by descriptive–comparative and regulatory benchmarking analyses. The findings indicate that 70.4% of products contained excessive to high total sugar levels (>6 g/100 mL), and only 7.4% met Codex energy-based criteria. UK FSA Front-of-Pack classification similarly showed that 74.1% of products fell into the high-sugar (red) category. Composition analysis revealed substantial variation, with several products relying on water, milk solids, or reconstituted milk instead of fresh milk. Thickening agents such as maltodextrin were present in selected variants, while essential fibers including FOS, GOS, and inulin were found at 1–3 g per serving, contributing up to 15% of toddlers’ daily fiber needs. Total fat content ranged from <2.5% to 6%, and some products included essential fats such as DHA or omega-3. Overall, most UHT milk products for toddlers contained sugar levels exceeding recommended limits and showed inconsistent compliance with nutritional composition standards. Strengthening product formulation, clearer labelling, and regulatory monitoring are needed to support healthier milk choices for toddlers.
Evaluasi Kualitas Sensoris dan Fisikokimia Mi Basah Sorgum (Sorghum bicolor L. Moench) sebagai Pangan Fungsional Prabawa, Sigit; Zoelnanda, Anisya; Anam, Choiroel; ., Samanhudi
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.v16i1.70730

Abstract

Sorghum contains nutrients and has the potential to become functional food. The purpose of the research is to know sensory, physicochemistry, and it’s potency as functional food of noodle made from wheat flour substituted by sorghum flour from Numbu and Super 2 variety. The comparison of wheat and sorghum flour used in this research are 35:65; 50:50 ; and 65:35. This research used sorghum flour used to make the noodle comes from two different variety, Numbu and Super 2. Anova was used to analyze the difference between groups and DuncanMultiple Range test for within groups. Sensory analysis was done using 40 untrained panelists shows that there was significant difference based on formulation on the color, aroma, flavor, texture, elasticity, and overall parameters, but there was no difference based on sorgum variety. Noodle samples with higher proportion of sorghum has lower score. The highest sensory value was obtained by wet noodle made from 35% soghum fluor from Numbu variety. Wet noodle resulting from wheat flour and sorghum flour have elongation score range from 10.5833–40.0000%. Water content of the noodle samples range from 33.3731–38.4184%, ash content range from 0.4799–0.8670%, protein content range from 6.2080–8.1109%; fat content range from 1.1250–2.5684%; meanwhile carbohydrate contain range from 51.9081–57.1975%. The noodle has potential to be functional food product due to high antioxidant activity (84.32–89.12%) and the dietary fiber content (2.540–4.370%).
PERANAN JUS BUAH MENGKUDU (Morinda citrifolia) DALAM MEMPERTAHANKAN KUALITAS SUSU PASTEURISASI KAMBING “PERANAKAN ETAWA” SELAMA PENYIMPANAN Yuniani, Devi Rizky; Anam, Choiroel; Khusniati, Tatik; Utami, Rohula
Jurnal Teknologi Hasil Pertanian Vol 10, No 1 (2017)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (558.357 KB) | DOI: 10.20961/jthp.v10i1.19134

Abstract

Pasteurized milk stored at cool temperatures generally have a relatively short shelf life. Antibacterialactivity of noni juice in maintaining the quality of pasteurized goat's milk stored at cold temperatures wasinvestigated. Characteristics of pasteurized goat's milk examined were organoleptic performances, microbialgrowth (total plate count and psychotrophic bacteria), chemical characteristics (protein, pH and acid total) withthe addition of noni juice at variation concentrations) (0%, 5%, 7.5%, 10%, and 12.5%) and times of storage(0.5, 10, 15 and 20 storage days). The results showed that the concentration of noni juice addition of 0 % -7.5 %on the parameters of colour, flavour, taste and homogenity and still were acceptable by consumers. Theinhibitory effects of TPC amount of growth were shown in 12.5% (2.8x101-3.3x101cfu/ml), and this inhibitoryeffects weren’t significantly different between each other of concentrations) (α> 0.05). The low decrease ofprotein content was indicated at concentrations of 7.5 % and still with the value of under SNI up to 20 days ofstorage (from 3.48 to 3.19%). The lowest decrease of pH and the increase acid total titration were shown atconcentrations of 5% with the values of pH (6.40 to 6.17) and acid total (0.20 %-0.22%). Based on organoleptic,microbial and chemical characteristics, it can be concluded that the best concentration of noni juice than that theothers can be added to the pasteurized goat milk during storage was 5%.
Co-Authors ., Samanhudi ABDI, YENNY FEBRIANA RAMADHAN Achmad Ridwan Ariyantoro, Achmad Ridwan Adi, Prakoso Ahmad Pramono Ari Diana Susanti Astari Ratnaduhita Cahyadi, Muhammad Clysna Widiatmoko Daffa Danar Praseptiangga Danar Praseptiangga Danar Praseptiangga Didik Purnomo Didik Purnomo Dininurilmi Putri Suleman Dona Budi Kharisma, Dona Budi Dwi Aries Himawanto Ekowati Chasanah Emi Widiyanti Endang Tri Rahayu, Endang Tri Eny Muzayana Eny Muzayana Erlyna Wida Riptanti Erna Yuliandari Ernoiz Antriyandarti Febrianty, Alifia Della Fitriyah Zulfa Godras Jati Manuhara Hendri N, Muhammad Ilham Mufandi Kawiji Kawiji Kawiji Kawiji Kawiji, Kawiji Khusniati, Tatik Laksita Haniifah Pratiwi Liswardani, Sri Muh Ifan Fakhrudin, Muh Ifan Muhammad Cahyadi Muhammad Nur Kholis, Muhammad Nur Mulyani, Rizka Mu’adz Mu’adz Naomi Intaqta Naomi Intaqta Nidyah Widyamurti Nidyah Nindyah Widyamurti Nurrahmi Dewi Fajarningsih Nurrahmi Dewi Fajarningsih Okta Aldayra, Fannia Prakoso Adi Pratiwi, Laksita Haniifah Rahmawati, Adinda Dwi Reyhan Farha Rhina Uchyani Ridwan Ariyantoro, Achmad Rizka Mulyani Rochmah, Alfi Nur Rohmat Priya Atmaja Rohmat Priya Atmaja Rohula Utami S Minardi Sigit Prabawa Sri Handajani Sri Handayani Suleman, Dininurilmi Putri Sulistyo Sulistyo Sumirat, Riska Tho’at, Salman Mujahidillah Usada Nur Ariyoga Wardhani, Fannisa Wiwit Rahayu Yenny Febriana Ramadhan Abdi Yulviatun, Anastriyani Yuniani, Devi Rizky Zoelnanda, Anisya Zulfa, Fitriyah