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All Journal Jurnal Teknologi Dan Industri Pangan Teknotan: Jurnal Industri Teknologi Pertanian Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat agriTECH Agricore: Jurnal Agribisnis dan Sosial Ekonomi Pertanian Unpad ASIAN JOURNAL FOR POVERTY STUDIES (AJPS) Chimica et Natura Acta Jurnal Aplikasi Teknologi Pangan JMM (Jurnal Masyarakat Mandiri) Jurnal Kebijakan Sosial Ekonomi Kelautan dan Perikanan Journal of Industrial and Information Technology in Agriculture Jurnal Mutu Pangan : Indonesian Journal of Food Quality Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat Jurnal Agro Dedikasi Masyarakat (JADM) Media Penelitian dan Pengembangan Kesehatan
Robi Andoyo
Fakultas Teknologi Industri Pertanian Universitas Padjadjaran
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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STUDI KELAYAKAN USAHA BUDIDAYA JAMUR TIRAM BAGI WARGA TERDAMPAK PROYEK DI KECAMATAN PATROL KABUPATEN INDRAMAYU Huda, Syamsul; Andoyo, Robi
Jurnal Agro Dedikasi Masyarakat (JADM) Vol 1, No 2 (2020)
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (422.678 KB) | DOI: 10.31764/jadm.v1i2.3089

Abstract

AbstrakPembangunan PLTU II di Indramayu menyebabkan berkurangnya lahan pertanian terutama lahan persawahan karena adanya alih fungsi lahan. Salah satu upaya pembekalan dan pemberdayaan yang diberikan pada warga terdampak proyek yaitu dengan melakukan peningkatan ekonomi di bidang agribisnis salah satu caranya adalah dengan budidaya jamur tiram. Budidaya jamur tiram kelompok “Kepuh Makmur” telah beroperasi selama 3 bulan dan telah melakukan proses budidaya, pemanenan, dan pemasaran.  Proses evaluasi perlu dilakukan untuk melihat budidaya jamur tiram ini sebagai sebuah bisnis yang berkelanjutan bukan dilihat hanya sebagai program hibah. Pengumpulan data dalam kegiatan ini dilakukan dengan beberapa cara yaitu melalui observasi, wawancara, dan dokumentasi. Analisis yang digunakan untuk menilai kelayakan usaha budidaya meliputi aspek pasar dan pemasaran; aspek teknis dan produksi; aspek organisasi dan manajemen; aspek keuangan : payback period (PP), net present value (NPV), internal rate of return (IRR), dan profitability index (PI). Aspek pasar, aspek teknis, dan aspek organisasi Kepuh Makmur dinilai sudah cukup layak untuk menjalankan usaha budidaya jamur tiram. Namun aspek keuangan masih belum layak, berdasarkan analisis cash flow dengan jumlah baglog 5000 buah selama 3 bulan terjadi minus dimana pengeluaran lebih besar dibandingkan pendapatan. Agar usaha budidaya jamur tiram layak dijalankan sebagai bisnis yang berkelanjutan, jumlah minimal baglog dalam satu kali musim panen minimal 9000 buah baglog dan produktivitas hasil panen ditingkatkan. Hasil analisis kriteria kelayakan investasinya meliputi PBP di 2 tahun 5 bulan, NPV positif di Rp 4.756.750, IRR 23,5%, dan PI 1,07 kali.
TRANSFORMASI GIZI BALITA STUNTING: PENGARUH BISKUIT TINGGI PROTEIN BERBASIS WHEY PROTEIN TERHADAP KADAR SCFA Adhimah, Ayu Fauziyyah; Afifah, Diana Nur; Mexitalia, Maria; Margawati, Ani; Noer, Etika Ratna; Andoyo, Robi; Hatimah, Ihat; Nuryanto, Nuryanto; Endrinikapoulos, Ariana
Media Penelitian dan Pengembangan Kesehatan Vol. 34 No. 3 (2024): MEDIA PENELITIAN DAN PENGEMBANGAN KESEHATAN
Publisher : Poltekkes Kemenkes Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34011/jmp2k.v34i3.2083

Abstract

Stunting, characterized by impaired growth and development in children under five, is a major health issue caused by chronic malnutrition and recurrent infections during the first 1000 days of life. Protein intake is crucial for the provision of essential amino acids necessary for optimal growth and immune function. This study aimed to analyze the effect of whey protein-based high-protein biscuits on short-chain fatty acids (SCFA) levels in stunted children. A quasi-experimental design with a pre-post test group was used. Thirty-six stunted children were divided into two groups: the intervention group received whey protein-based high-protein biscuits, while the control group received an equivalent protein source from eggs and tempeh. SCFA levels were measured before and after the intervention. Paired T-tests and Wilcoxon tests were used for statistical analysis. The study found that high-protein biscuits significantly increased SCFA levels (acetate, propionate, and butyrate) in the intervention group (p-value < 0.001). These findings suggest that high-protein biscuits can positively influence gut microbiota and overall health in stunted children. High-protein biscuits can effectively increase SCFA levels in stunted children, contributing to improved gut health. Future studies should explore the long-term effects and potential risks associated with this intervention
Optimasi Proses Produksi Biskuit Tinggi Protein Berbasis Soy Protein Concentrate (SPC) Khairina, Zahidah; Djali, Mohamad; Andoyo, Robi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 1 (2025): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2025.12.1.37

Abstract

Most biscuits contain an unbalanced macronutrient composition, high in carbohydrates and fat but low in protein. Additional protein sources can be incorporated to enhance their protein content. Soy protein concentrate is a highly digestible plant-based protein source. However, adding high amounts of protein can result in a harder biscuit texture, which may reduce consumer acceptance. The increased hardness caused by the natural properties of protein can be modified by altering its structure through preheating treatment. This study aimed to determine the optimal formulation based on the protein concentration and preheating temperature of soy protein concentrate to produce high-protein biscuits with good acceptability. Optimization was performed using response surface methodology (RSM) with a central composite design (CCD), evaluating biscuit hardness, stiffness, porosity, and fractal dimension. According to the RSM design, 13 experimental runs with 5 center points were conducted using Design Expert 13 software. Based on biscuit attributes such as hardness, stiffness, fractal dimension, and porosity, the optimal formulation was achieved with a protein content of 12.614% and a preheating treatment at 72.93 °C.
Co-Authors A.A. Ketut Agung Cahyawan W Adhimah, Ayu Fauziyyah Agung Tri Mulyono Aldila Din Pangawikan Ani Margawati Anindya Rahmana Fitri Armida Salsiah Alisjahbana Asriyanti Septiani Gunawan Bambang Nurhadi Damar Irza Diana Nur Afifah, Diana Nur Dwi Rustam Kendarto Edy Subroto Edy Suryadi Een Sukarminah Efri Mardawati Endah Wulandari Endrinikapoulos, Ariana Etika Ratna Noer Gina Firgianti Hadi, Bambang Nur Ihat Hatimah Imas Siti Setiasih In-In Hanidah Intan Btari Dwiastuti Irza, Damar Khairina, Zahidah Maria Mexitalia Marleen Sunyoto Marleen Sunyoto Mochamad Djali Mohamad Djali Mohammad Djali Muhamad Akbar Anugrah Mulyono, Agung Tri Nandi Sukri Nurseto, Hardian Eko Nuryanto Nuryanto Rahmahwati Rosidah Ramadanti Fitra Ratih Siswanina Putri Rossi Indiarto Rudi Saprudin Darwis, Rudi Saprudin Samsul Huda Samsul Huda Siti Nurhasanah Siti Nurhasanah Slamet Hadi Kusumah Souvia Rahimah Sumanti Debby Moody Surya Martha Pratiwi Syamsul Huda Syamsul Huda Tita Rialita Triani, Rini Yana Cahyana Zuzy Anna