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All Journal Jurnal Teknologi Dan Industri Pangan Teknologi dan Kejuruan: Jurnal teknologi, Kejuruan dan Pengajarannya JSHP (Jurnal Sosial Humaniora dan Pendidikan) Journal of Food and Culinary Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Community Development Journal: Jurnal Pengabdian Masyarakat Journal of Food Technology and Agroindustry Jurnal Graha Pengabdian Jurnal Abdimas Pariwisata Jurnal Pengabdian Kepada Masyarakat Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) Anjoro : International Journal of Agriculture and Business Jurnal Pengabdian Inovasi dan Teknologi Kepada Masyarakat Journal of Agri-Food Science and Technology (JAFoST) Jurnal Farmasetis Bulletin of Culinary Art and Hospitality Journal of Business on Hospitality and Tourism Jurnal Inovasi Teknologi dan Edukasi Teknik Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS) Jurnal Sains dan Teknologi Pangan

Soenar Soekopitojo

Universitas Negeri Malang

Author-ID : 2591088

Religion Agriculture, Biological Sciences & Forestry Arts Humanities 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 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 Nursing Public Health Social Sciences Veterinary Other

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PEMBUATAN BAHAN BAKU SPREADS KAYA KAROTEN DARI MINYAK SAWIT MERAH MELALUI INTERESTERIFIKASI ENZIMATIK MENGGUNAKAN REAKTOR BATCH [Preparation of Red Palm Oil Based-Spreads Stock Rich in Carotene Through Enzymatic Interesterification in Batch-type Reactor] . Sugiyono; Mario Wibowo; Soenar Soekopitojo; Nur Wulandari
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 2 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Enzymatic interesterification of red palm oil (a mixture of red palm olein/RPO and red palm stearin/RPS in 1:1 weight ratio) and coconut oil (CNO) blends of varying proportions using a non-specific immobilized Candida antartica lipase (Novozyme 435) was studied for the preparation of spread stock. The interesterification reaction was held in a batch-type reactor. Two substrate blends were chosen for the production of spread stock i.e. 77.5:22,5 and 82.5:17.5 (RPO/RPS:CNO, by weight) through enzymatic interesterification in three different reaction times (2, 4, and 6 hours). The interesterification reactions were conducted at 60°C, 200 rpm agitation speed and 10% of Novozyme 435. The interesterified products were evaluated for their physical characteristics (slip melting point or SMP and solid fat content or SFC) and chemical characteristics (carotene retention, moisture content, and free fatty acid/FFA content). All of the interesterified products had lower SFC and SMP as compared to the initial blends. The SMP and SFC increased in longer reaction times. The SMP ranged from 30.8°C to 34.9°C. The carotene retention ranged from 74.80% to 81.08%, while the moisture content and FFA content increased in longer reaction times. The interesterified products had desirable physical properties for possible use as a spread stock rich in carotene.

PENGARUH RASIO RIMPANG RUMPUT TEKI (Cyperus rotundus L.) DENGAN JAHE (Zingiber officinale) TERHADAP KAPASITAS ANTIOKSIDAN DAN MUTU WEDANG Nurwikan Sutralestari; Mazarina Devi; Soenar Soekopitojo
Teknologi dan Kejuruan: Jurnal Teknologi, Kejuruan, dan Pengajarannya Vol 41, No 1: Februari 2018
Publisher : Fakultas Teknik Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um031v41i12018p077

Tujuan penelitian adalah untuk memperoleh proses pengolahan wedang teki instan, mengetahui kapasitas antioksidan serta mutu (rendemen, waktu rehidrasi, sifat fisik warna, dan uji hedonik) wedang teki instan dengan rasio rimpang rumput teki dan jahe berbeda. Jenis penelitian yang dilakukan merupakan penelitian eksperimen menggunakan Rancangan Acak Lengkap (RAL) dengan dua kali pengulangan. Data hasil analisis diuji menggunakan ANOVA (Analysis of Variances). Hasil penelitian yang diperoleh menunjukkan wedang teki instan dengan rasio rimpang rumput teki dan jahe yang berbeda berpengaruh terhadap kapasitas antioksidan, waktu rehidrasi, sifat fisik warna, serta uji hedonik rasa dan warna. Kapasitas antioksidan dan kesuka-an rasa terbaik pada wedang teki instan dengan rasio rimpang rumput teki dan jahe 1 : 2½. Waktu rehidrasi tercepat, sifat fisik warna paling cerah dan kesukaan warna pada wedang teki instan dengan rasio rimpang rumput teki dan jahe 1 : 1½.

Pemberdayaan Kelompok Wanita Tani (KWT) melalui Pelatihan Mengolah Jagung di Desa Srigading Kecamatan Lawang Kabupaten Malang Nonny Aji Sunaryo; Mazarina Devi; Soenar Soekopitojo; Narju Najah Afnany; Yunus Fandi Prasetyo; Tata Sekar Juang Asmarani; Naufal Taufiqurrahman
Jurnal Abdimas Pariwisata Vol. 2 No. 2 (2021): Jurnal Abdimas Pariwisata
Publisher : Sekolah Tinggi Pariwisata AMPTA Yogyakarta

Pemberdayaan Kelompok Wanita Tani (KWT) merupakan sumberdaya manusia yang potensial berperan aktif meningkatkan perekonomian desa. Namun, perlu ada upaya untuk meningkatkan kualitas mereka salah satunya adalah pemberdayaan dengan bentuk giat pelatihan mengolah bahan pangan potensi lokal yang ada. Di Desa Srigading Kecamatan Lawang Kabupaten Malang, jagung merupakan potensi bahan pangan lokal, namun hingga saat ini pemanfaatanya masi belum maksimal. Kegiatan pelatihan ini bertujuan untuk memberdayakan KWT Desa Srigading agar mereka memiliki kekuatan berupa pengetahuan dan keterampilan untuk membentuk suatu usaha yang bisa mendatangkan keuntungan dan menggerakan perekonomian desa. Metode yang pelatihan yang digunakan adalah learning by doing. KWT diajak langsung untuk mengolah jagung menjadi produk setengah jadi (kulit samosa dan frozen samosa jagung) dan produk jadi atau siap makan (samosa jagung dan stik kulit samosa jagung). Olahan yang dibuat dalam pelatihan ini berpotensi menjadi produk usaha oleh-oleh makanan ataupun dapat sebagai variasi menu makanan yang ditawarkan pada usaha penyedia makanan di destinasi wisata yang ada di Desa Srigading, Kecamatan Lawang, Kabupaten Malang. Community Empowerment of Woman Farmer Groups by Corn Processing Training in Srigading Village, Lawang District, Malang Regency Women Farmers Group (WFG) is a human resource that has the potential to play an active role in improving the village economy. However, efforts need to be made to improve their quality, one of which is empowerment by means of active training in processing existing local potential food ingredients. In Srigading Village, Lawang District, Malang Regency, corn is a potential local food ingredient, but until now its utilization has not been maximized. This training activity aims to empower the KWT of Srigading Village so that they have the strength in the form of knowledge and skills to form a business that can bring profits and move the village economy. The training method used is learning by doing. KWT are invited directly to process corn into semi-finished products (samosa skins and frozen corn samosas) and finished or ready-to-eat products (corn samosas and corn samosa skin sticks). The preparations made in this training have the potential to become a food souvenir business product or can be a variety of food menus offered to food service businesses in tourist destinations in Srigading Village, Lawang District, Malang Regency.

Penerapan Teaching Factory Jasa Boga untuk Meningkatkan Kompetensi Entrepreneur Siswa Sekolah Menengah Kejuruan Gozali Gozali; Ahmad Dardiri; Soenar Soekopitojo
JSHP : Jurnal Sosial Humaniora dan Pendidikan Vol 2, No 1 (2018): JSHP (Jurnal Sosial Humaniora dan Pendidikan )
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Negeri Balikpapan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jshp.v2i1.264

Tujuan penelitian ini untuk mengetahui peningkatan kompetensi entrepreneur siswa sebelum dan sesudah penggunaan model pembelajaran Teaching Factory. Objek dari penelitian ini adalah siswa SMK Negeri 2 Boyolangu Program Keahlian Jasa Boga, siswa kelas X JB 3 dengan jumlah 34 siswa sebagai kelas kontrol dan X JB 6 dengan jumlah 35 siswa sebagai kelas eksperimen. Penelitian ini dilakukan dengan menggunakan metode quasi experiment dengan desain non equivalent control group design. Instrumen yang digunakan adalah pre test, post test, angket, dan lembar observasi digunakan untuk mengukur pencapaian kompetensi entrepreneur. Kompetensi entrepreneur siswa mengalami peningkatan setelah mendapatkan perlakuan pembelajaran Teaching Factory.

Analisis Kadar Tanin, Saponin, dan Flavonoid Teh Herbal Daun Nangka dan Rempah Eka Ayu Mentari Putri; Mazarina Devi; Soenar Soekopitojo
Journal of Food and Culinary Vol. 5 No. 1 [Juni 2022]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v5i1.6589

Daun nangka dan rempah-rempah seperti kapulaga, cengkeh, dan pekak diketahui memiliki kandungan antioksidan berupa tanin, saponin dan flavonoid. Tanin merupakan senyawa antioksidan sekaligus senyawa yang menjadi ciri khas rasa sepat pada teh. Pemanfaatan daun nangka dan rempah yang diolah menjadi teh herbal diharapkan mampu menjadi produk teh herbal yang kaya antioksidan. Penelitian ini dilakukan untuk menganalisis teh herbal dengan perbandingan daun nangka dibanding rempah 5:3, 6:2 dan 7:1 terhadap, kadar tanin, saponin, dan flavonoid. Metode penelitian ini yaitu eksperimen dengan menggunakan RAL, terdapat tiga perlakuan dengan dua pengulangan. Data dianalisis menggunakan One Way ANOVA dan dengan uji lanjut DMRT. Hasil penelitian menunjukkan teh herbal yang memiliki kadar tanin tertinggi 520,563 mg/l pada perbandingan 7:1, kadar saponin tertinggi 62,590 mg/l pada perbandingan 7:1, dan kadar flavonoid tertinggi 2906,793 mg/l pada perbandingan 7:1.

Antioxidant capacity and phytochemical analysis of broccoli (Brassica oleracea L. var italica) powder with sun drying technology Mazarina Devi; Soenar Soekopitojo; Laili Hidayati; Rendis Trisnawan
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) 6th International Conference on Green Agro-industry and Bioeconomy (ICGAB) July 2022 - Special Issue
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

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

Broccoli (Brassica oleacea L. var italica) is classified as a valueable agricultural product that contains high quality active compounds. Broccoli can be damaged easily without proper handling and post-harvest processing. The purpose of this study was to determine the phytochemical content and antioxidant capacity of broccoli stems, leaves and flowers by sun drying method. The treated samples then analyzed for the phytochemical content and antioxidant capacity. Furthermore, the data obtained were analyzed using ANOVA and DMRT. The results showed that broccoli leaf powder had the highest content of vitamin C (7,673mg/100g), chlorophyll (1746,198mg/kg), vitamin K (226,423 µg/g), phenolics (24210,120 mg/kg), flavonoids (15239,947 mg/kg) and antioxidant capacity (IC50= 25,215 ppm) compared to flowers and stems. This study shows that sun drying process maintains the quality of the phytochemical content and antioxidant capacity of broccoli plants. It can be concluded that broccoli leaf powder has the highest phytochemical content and antioxidant capacity so it can be used as a food ingredient in food processing such as noodles and bread.

PENGARUH RASIO BUNGA KECOMBRANG (Etlingera elatior) DAN JAHE (Zingiber officinale) TERHADAP MUTU KIMIA MINUMAN FUNGSIONAL WEDANG KECOMBRANG Maya Eka Pradana; Mazarina Devi; Soenar Soekopitojo
Journal of Food Technology and Agroindustry Vol 5 No 1 (2023): Journal of Food Technology and Agroindustry
Publisher : Journal of Food Technology and Agroindustry dipublikasikan oleh Universitas Wiraraja

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24929/jfta.v5i1.2401

The purpose of this study was to examine the functional drink wedang kecombrang made from kecombrang flowers, ginger, palm sugar, and water on chemical quality (flavonoids, β-carotene, tocopherols, tannins, and saponins) with different ratios of kecombrang flowers and ginger. This research is a type of experimental research using RAL with 2 repetitions. The data obtained were analyzed using ANOVA analysis of variance and DMRT follow-up test. The results showed that kecombrang wedang with a kecombrang flower : ginger ratio of 2 : 1 had the highest chemical quality including levels of flavonoids, β-carotene, tocopherols, tannins, and saponins with sequential values of 5501.087 mg/L, 123.131315 µg/ml , 6.147095 µg/ml, 1630.313 mg/L, and 356.3625 mg/L.

Analisis Kadar Antioksidan pada Sirup Honje (Etlingera Hemisphaerica) sebagai Produk Pangan Fungsional dengan Lama Blanching yang Berbeda Angel Sucaning Hikmah; Mazarina Devi; Soenar Soekopitojo
Jurnal Farmasetis Vol 11 No 1 (2022): Jurnal Farmasetis: Mei 2022
Publisher : LPPM Sekolah Tinggi Ilmu Kesehatan Kendal

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (185.005 KB)

Honje memiliki manfaat sebagai sumber antioksidan yang berpengaruh terhadap kesehatan tubuh untuk menangkal radikal bebas, sehingga dapat menghentikan reaksi oksidatif yang menjadi sebab dari penyakit degenerative. Pemanfaatan honje sebagai buah konsumsi masih sangat rendah, maka dari itu diolah sebagai pangan fungsional yaitu sirup yang diharapkan dapat meningkatkan konsumsi masyarakat terhadap honje dan memperpanjang umur simpan honje. Penelitian ini adalah penelitian eksperimen menggunakan RAL yang bertujuan untuk menganalisis kadar antioksidan sirup honje dengan 3 perlakuan yaitu lama blanching yang berbeda selama 0, 1, dan 2 menit dengan 2 kali pengulangan. Data yang didapatkan akan dianalisis menggunakan sidik ragam ANOVA dengan uji lanjut DMRT. Hasil dari analisis menandakan bahwa lama blanching yang berbeda pada buah honje berbeda nyata terhadap kadar antioksidan (flavonoid, tanin, saponin) dan kapasitas antioksidan sirup honje. Hasil penelitian menunjukkan bahwa sirup honje dengan lama blanching 2 menit memiliki kadar antioksidan tertinggi yaitu kadar flavonoid sebanyak 14138,043 mg/L, kadar tanin sebanyak 1337,3750 mg/L, kadar saponin sebanyak 400,811 mg/L dan kapasitas antioksidan tertinggi yaitu dengan nilai IC50 sebanyak 48,769 ppm, dan menurut hasil penelitian, lama blanching pada buah honje berpengaruh terhadap kadar antioksidan dan kapasitas antioksidan sirup honje.

Business Analysis of Puff Pastry Dough as a Gluten-free Casein-free Diet based on MOCAF Flour and Moringa Leaves for Autism Children Sunsya Putri Cahyaning Gusti; Ummi Rohajatien; Soenar Soekopitojo; Budi Wibowotomo; Mazarina Devi; Rizki Yulianingrum; Wiwik Wahyuni
Bulletin of Culinary Art and Hospitality Vol. 1 No. 1 (2021)
Publisher : Universitas Negeri Malang

Autism Spectrum Disorder (ASD) has a digestive disorder called intestinal mucosal hypermeability, it happens because autism children cannot digest foods that contain gluten and casein, this problem can be overcome by implementing the GFCF (gluten-free casein-free) diet. The purpose of this study was to analyze the dream pastry business opportunity, which is a sheet-shaped puff pastry dough applying GFCF diet therapy. This puff pastry dough is in the shape of a sheet so that it is easy to make creation foods according to the autism children’s favorites. Dream Pastry product design is made from MOCAF flour as a source of gluten-free carbohydrates. It combined with Moringa leaf powder as a natural colorant. Dream Pastry's product development analysis consists of developing product concepts and developing business opportunities. The product concept development consists of processing MOCAF, Moringa leaves to the MOCAF-Moringa combination. Meanwhile, business opportunity analysis uses open a business straight in demand and the analysis of STP (Segmenting, Targeting, Positioning). The analysis were carried out using Market Sizing, while the market potential prediction used TAM (Total Available Market) of autism children recorded in Indonesia as many as 16,987 students. Then, for the SAM (Served Available Market), the author chose East Java as the initial market niche for product distribution. Also, the prediction of sales in the first month called SOM (Share of Market) as many as 106 boxes.

The Effect of Adding a Large Red Chili Puree (Capsicum annuum L.) on the Physicochemical Characteristics of Yogurt Titi Mutiara Kiranawati; Soenar Soekopitojo; Setiawan Jati Paksi Pambudi
Bulletin of Culinary Art and Hospitality Vol. 1 No. 2 (2021)
Publisher : Universitas Negeri Malang

Milk is a liquid obtained from milking dairy cows, one of the processing of milk that is to be yogurt, in general yogurt is consumed as a dessert and also as an additional food such as salad dressings, generally made by adding fruit or vegetables as a dye, flavoring and also to add benefits, one of which is the addition of a large red chili puree (capsicum annuum L) where the manufacture of yogurt with the addition of large red chili puree aims as a diversification of food products and the development of processed yogurt as a complement to foods such as sauces. The research used is experimental research using a Complete Randomized Design with five treatments and 2 times the study, then analyzed physical and chemical properties (color, viscosity, pH, antioxidant capacity and total Lactic Acid Bacteria) in yogurt addition of large red chili puree with the formula of adding 2, 4, 6, 8, and 10 percent, the total percentage of addition of large red chili puree obtained from the total main raw material in the form of milk. The data of the study results in statistical tests using ANOVA and Duncan's Multiple Range Test (DMRT). The results of the analysis showed that the addition of a large red chili puree had a noticeable difference to the color, viscosity, pH, antioxidant capacity, and total LAB. Yogurt with the addition of a large red chili puree can be used as a diversification of processed yogurt products in lieu of sambal, sauces and other complementary foods that have high benefits and can be used to add to the diversity of Indonesian cuisine.

Co-Authors . Sugiyono Ababil Karhoma Wijaya Adam Ramadhani P Afin Regina Cahyani Afin Regina Cahyani Ahmad Dardiri Ahmad Farobi Ahmad Fuadi Aji Prasetya Wibawa Angel Sucaning Hikmah Aripriharta - Arisatya Bharotoyakti Budi Wibowotomo Cahyani, Afin Regina Chintya Paramita Puspita Chong , Wan Ni Dyah Lestari Eka Ayu Mentari Putri Eriska Yuriska Indriya Priyono Dewi Fatimah Karim Fuad Indra Kusuma Gozali Gozali Hendra Susanto Heri Pratikto Hong, Yeap Chi I Made Wirawan Issutarti Issutarti Issutarti Issutarti, Issutarti Laili Hidayati Lismi Animatul Chisbiyah Mansoor Abdul Hamid Mantony, Oslida Mario Wibowo Maya Eka Pradana Mazarina Devi Moh. Zainul Falah Moh. Zainul Falah Mokh Sholihul Hadi Muhammad Hudan Rahmat Narju Najah Afnany Naufal Taufiqurrahman Nonny Aji Sunaryo Nunung Nurjanah Nur Wulandari Nurul Farikhatir Rizkiyah Nurwikan Sutralestari Paramita Puspita, Chintya Pramono Pramono Raffi Taufik Gushardana Rajib Muhammad Basthony Rendis Trisnawan Revanza Akiella Jihan Putra Rezi Duta Pratama Rina Rifqie Mariana Rizki Yulianingrum Rizki Yulianingrum Pradani Setiawan Jati Paksi Pambudi Sugiyanto - Sujito . Sujito Sujito Sunsya Putri Cahyaning Gusti Syaad Patmanthara Tata Sekar Juang Asmarani Titi Kiranawati Titi Mutiara Kiranawati Tria Maryani Triana, Fatimah Agus Triyanna Widiyaningtyas Ummi Rohajatien Wiwik Wahyuni Yuli Agustina, Yuli Yunus Fandi Prasetyo Zaeni, Ilham Ari Elbaith

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