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All Journal Jurnal AGROTEKNOLOGI Rekayasa Mesin Pembangunan Pedesaan agriTECH Berdikari: Jurnal Pengabdian Masyarakat Indonesia Performance Jurnal Litbang Provinsi Jawa Tengah Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan Media Ekonomi Indonesian Journal of Food Technology
Mustaufik
Jurusan Teknologi Pertanian Universitas Jenderal Soedinnan, Purwokerto
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Pengembangan Sistem Aquaponik Pada Budidaya Ikan Integratif Sebagai Upaya Peningkatan Pendapatan Petani Abdul Mukhlis Ritonga; Masrukhi; Mustaufik
Berdikari: Jurnal Pengabdian Masyarakat Indonesia Vol. 5 No. 2 (2023): Berdikari: jurnal Pengabdian Masyarakat Indonesia
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/bjpmi.05.02.2

Abstract

Aquaponics is an agricultural system that combines fisheries cultivation and plant cultivation, especially vegetables without soil media (hydroponics). By choosing aquaponics, we will be able to harvest 2 crops at once, namely fresh fish and vegetables. The general purpose of this service activity is to introduce to the community, especially the Jangkarbelet Fish Farmer group about integrated agriculture such as aquaponics. The specific aim is to maximize the vacant land around the pond so that it is more productive and not slum and to help the community's economy, especially the Fish Farmer group by applying aquponics by harvesting fresh fish and vegetables. This activity was carried out for 8 months at the Jangkarbelet Fish Farmer Group Grumbul Takom RT 09/02, Karanggintung Village, Sumbang District, Banyumas Regency. This aquaponic technology community service activity uses the consulting method. The activity in this method is an approach, then counseling, training and coaching is given and finally there is ongoing evaluation and monitoring from the program implementer. The results of the activity show that the application of integrated agriculture through aquaponics technology can be accepted by partner groups. There is an increase in the knowledge and skills of group partners, especially regarding aquaponics technology and this PKM program is able to help the economy of the Fish Farmer group from the results of integrated fish and vegetable cultivation.
ANALISIS KINERJA MESIN ROTARY DRYER BERBAHAN BAKAR GAS LPG UNTUK PENGERINGAN GABAH Ritonga, Abdul Mukhlis; Mustaufik, Mustaufik; Hitapriya , Adeka Sangtraga; Khasanah, Jannata Utswatun
Jurnal Rekayasa Mesin Vol. 15 No. 2 (2024)
Publisher : Jurusan Teknik Mesin, Fakultas Teknik, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/jrm.v15i2.1391

Abstract

Drying of grain is a process to reduce the water content. One of the obstacles in the drying process is the weather factor. The use of a rotary dryer with LPG gas fuel can be used as an alternative to dry grain. The purpose of this study was to determine the performance of the rotary dryer in grain drying including the optimum machine capacity, reduction in the moisture content of the material, drying energy, drying rate, and drying efficiency. The research method used is the experimental method. The condition of the grain moisture content tested was water content between 18%-22% and thermostat temperature between 50°C-60°C (treatment 1), moisture content between 23%-27%, and thermostat temperature between 60°C-70° C (treatment 2) with a total mass of 500 kg of grain. The results showed that the rotary dryer machine can be used to dry grain efficiently. The rotary dryer machine produces an average optimum capacity of 104.02 kg/hour in treatment 1 and 111.90 kg/hour in treatment 2, the decrease in water content in treatment 1 is 5.92% and in treatment 2 is 8.65%, drying energy in average 188.453 .1 kJ in treatment 1 and 162.862.7 kJ in treatment 2, Drying rate on average 2.71 % db/hour in treatment 1 and 4.47 % db/hour in treatment 2, Drying efficiency on average 32.67% in treatment 1 and 50.92 % in treatment 2.
Penyuluhan dan Pendampingan Cara Pengolahan Pangan Yang Baik Pada KWT Sari Melati Mustaufik Mustaufik; Ulfah Nurdiani; Kunandar Prasetyo; Wahyu Adhi Saputro; Fitri Amalinda Harahap
Jurnal Pengabdian Masyarakat: Pemberdayaan, Inovasi dan Perubahan Vol 4, No 5 (2024): JPM: Pemberdayaan, Inovasi dan Perubahan
Publisher : Penerbit Widina, Widina Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59818/jpm.v4i5.840

Abstract

Business groups that have products must prioritize hygiene and sanitation of their production locations. This will be in line with the quality of the products produced so that the implementation of good food processing methods is the key. One of the KWTs that has a product is KWT Sari Melati with its carrot stick product. Lack of understanding of KWT Sari Melati members regarding good food processing methods. This community service activity aims to provide counseling and assistance on good food processing methods at KWT Sari Melati. This service uses the counseling and assistance method for KWT Sari Melati members. Of course, this community service activity begins with five stages from the preparation stage to the final evaluation stage. Based on the results of community service activities, KWT Sari Melati members already know exactly how to process food properly and correctly. The implementation and practice of good processing have also been carried out. This indicator can be seen from the carrot stick products produced which have better quality than before. KWT Sari Melati only needs to improve good food processing methods in terms of hygiene and sanitation of its production site.ABSTRAKKelompok usaha yang memiliki produk harus mementingkan kehigenisan dan sanitasi lokasi produksinya. Hal ini akan selaras dengan kualitas produk yang dihasilkan sehingga penerapan cara pengolahan pangan yang baik menjadi kuncinya. Salah satu KWT yang memiliki produk yaitu KWT Sari Melati dengan produk stik wortelnya. Kurangnya pemahaman anggota KWT Sari Melati mengenai cara pengolahan pangan yang baik. Kegiatan pengabdian ini bertujuan untuk memberikan penyuluhan dan pendampingan cara pengolahan pangan yang baik pada KWT Sari Melati. Pengabdian ini menggunakan metode       penyuluhan dan pendampingan kepada anggota KWT Sari Melati. Tentunya kegiatan pengabdian ini dimulai dengan lima tahapan dari tahapan persiapan hingga tahapan akhir evaluasi. Berdasarkan hasil kegiatan pengabdian kepada masyarakat anggota KWT Sari Melati sudah mengetahui secara tepat bagaimana cara pengolahan pangan yang baik dan benar. Penerapan dan praktik pengolahan yang baik juga sudah dilakukan. Indikator ini terlihat dari produk stik wortel yang dihasilkan memiliki kualitas yang lebih baik dari sebelumnya. KWT Sari Melati hanya perlu meningkatkan cara pengolahan pangan yang baik dari segi kehigenisan dan sanitasi tempat produksinya.
Chemical and Sensory Characteristics of Cookies from “Protani” Rice Flour that Affected by Source of Fat and Whey Protein Sustriawan, Budi; Aini, Nur; Ramadani, Nurista Riski; Handayani, Isti; Safitri, Eka; Mustaufik, Mustaufik; Wicaksono, Rumpoko
Indonesian Journal of Food Technology Vol 4 No 1 (2025): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2025.4.1.14580

Abstract

The purpose of the study is to investigate how the kind of fat and the addition of whey protein affect the chemical and sensory characteristics of cookies made with modified Protani rice flour. The study used a Randomized Block Design (RBD). There were 2 factors studied, namely the type of fat and the addition of whey powder. The types of fat consisted of 3, namely margarine, a combination of margarine and virgin coconut oil (VCO) and VCO. The percentage of whey protein addition consisted of 3, namely 5, 10, 15%. The variables observed included water content, ash, fat, protein, reducing sugar, carbohydrates and sensory variables (color, aroma, texture, taste, and preference). Chemical and sensory variable data were analyzed using the Analysis of Variance (ANOVA) test and further using Duncan’s Multiple Range Test (DMRT) at the 95% level. The use of margarine can increase water, ash, protein and reducing sugar content, while virgin coconut oil (VCO) can increase fat and carbohydrate content. The higher the concentration of whey protein added, the higher the water, ash, fat, protein and reducing sugar content. The best cookies were obtained by using margarine and adding 15% whey protein, with a water content of 3.8%, ash 0.8%, fat 21.4%, protein 11.9% and reducing sugar 4.6%. The cookies have sensory properties of brownish yellow color (4.2), typical cookies aroma (4.4), slightly crumbly texture (3.7), slightly delicious taste (3.7) and liking (4.2). Cookies from fermented Protani rice flour have the potential to be developed into commercial products.
Co-Authors A.A. Ketut Agung Cahyawan W Aisyah Tri Septiana Aisyah Tri Septiana Andrian Andrian Budi S Budi Sustriawan Deddy Muchtadi Eka Safitri Erminawati Erminawati Fitri Amalinda Harahap Fransiska Zakaria Hidayah Dwiyanti Hitapriya , Adeka Sangtraga Ike Sitoresmi Isti Handayan Isti Handayani Khasanah, Jannata Utswatun Maria Menu Ola Masrukhi Mohammad Samsi Nur Aini Pepita Haryanti Prasetyo, Kunandar Ramadani, Nurista Riski Ritonga, Abdul Mukhlis Rumpoko Wicaksono S, Budi Suliyanto . Ulfah Nurdiani Wahyu Adhi Saputro Weni Novandari