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All Journal Jurnal Teknologi Pertanian Adi Widya : Jurnal Pengabdian Masyarakat AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Jurnal Teknologi Hasil Pertanian Jurnal Ilmiah Padma Sri Kreshna Jurnal PEKA (Pendidikan Matematika) Biofoodtech : Journal of Bioenergy and Food Technology Jurnal Pendidikan Matematika Indonesian Journal of Mathematics Education Hipotenusa: Journal of Mathematical Society Journal on Mathematics Education
Masrukan Masrukan
Universitas Widya Mataram
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Education Environmental Science Mathematics Social Sciences Other

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Optimasi Formulasi Virgin Coconut Oil (VCO), Susu Full Cream, dan Maltodekstrin Terhadap Karakteristik Fisikokimia Mayonnaise Rendah Lemak Menggunakan Response Surface Methodology (RSM) Alifah Irmawati; Masrukan; Kuntjahjawati SAR; Firsta, Nissa Clara
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 5 No. 1 (2023): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v5i1.1404

Abstract

Penelitian ini bertujuan untuk mengetahui kondisi formulasi VCO, susu full cream, maltodekstrin pada pembuatan mayonnaise rendah lemak menggunakan metode Response Surface Methodology (RSM) serta dapat mengetahui karakteristik fisik dan kimia mayonnaise rendah lemak yang dihasilkan. RSM model Box-Behnken Design (BBD) berhasil digunakan untuk mengevaluasi dan mengoptimalkan variabel respon yang terdiri dari VCO (A: 40, 50, 60), susu full cream (B: 7,5, 10, 12,5) dan maltodekstrin (C: 17,5, 20, 22,5). Hasil yang diperoleh dari analysis of varians (ANOVA) menunjukkan bahwa VCO (P = 0,014) dan susu full cream (P = 0,0005) merupakan variabel yang paling berpengaruh terhadap respon viskositas (P = 0,0479). Optimasi terhadap respon diperoleh formulasi VCO 60 g, susu full cream 12,5 g dan maltodekstrin 21,04 g. Mayonnaise pada kondisi optimum memperoleh viskositas sebesar 87,03 cP, hardness 0,86 N, cohessiveness 0,55, gumminess 0,57 N, chewiness 0,4 Nmm, springiness 0,79 mm, kadar air 26,19%, kadar abu 2,96%, kadar lemak 51,04%, protein 4,37% dan asam lemak bebas 0,75%. Viskositas mayonnaise tidak mendekati nilai prediksi, namun karakteristik fisikokimia secara keseluruhan mendekati karakteristik mayonnaise komersial.
Karakteristik Kwetiau Gandum Substitusi Labu Kuning (Cucurbita moschata D) Dan Penambahan Sodium Tripollyphospate (STPP) Purwadi, Dani; Darmawan, Eman; Kuntjahjawati SAR; Masrukan
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 5 No. 2 (2023): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v5i2.1516

Abstract

Telah dilakukan penelitian tentang “Karakteristik Kwetiau Gandum Substitusi Labu Kuning (Cucurbita moschata D) Dan Penambahan Sodium Tripollyphospate (STPP)”. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan STPP terhadap sifat fisik dan organoleptik kwetiau labu kuning serta mengetahui perbandingan antara tepung gandum dan labu kuning untuk mendapatkan kwetiau yang dapat diterima panelis. Hasil penelitian menunjukkan bahwa penambahan labu kuning dan STPP berpengaruh nyata terhadap karakteristik kimia dan organoleptik kwetiau. Penambahan labu kuning dan STPP menyebabkan terjadinya peningkatan kadar air dan elastisitas kwetiau namun terjadi penurunan kadar abu, lemak, protein dan karbohidrat. Hasil uji organoleptik menunjukkan bahwa penambahan labu kuning dan STPP menunjukkan hasil beda nyata terhadap warna, aroma, rasa dan keseluruhan. Perbandingan antara labu kuning dan konsentrasi STPP yang masih dapat diterima oleh konsumen ialah pada sampel dengan 20% penambahan labu kuning dan konsentrasi STPP sebesar 0,2%. Berdasarkan hasil uji kesukaan terhadap keseluruhan karakteristik kwetiau dengan nilai rerata 3,6 (suka) yang mengandung kadar air 29,86%, kadar abu 4,64%, kadar lemak 2,07%, kadar protein 11,45%, mutu organoleptik elastisitas dengan nilai 0,116 menghasilkan tekstur kwetiau yang elastis, warna kwetiau kuning oranye cerah, rasa kwetiau khas labu kuning, dan menghasilkan aroma kwetiau khas labu kuning.
Kajian Lama Waktu Pengeringan terhadap Sifat Antioksidan Teh Cascara Masrukan; Darmawan, Eman; Syarif Hakim, Isna
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 6 No. 1 (2024): Agrotech: Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v6i1.1550

Abstract

Pemanfaatan hasil samping kulit kopi menjadi teh cascara mempunyai potensi untuk dikembangkan sebagai pangan fungsional. Tujuan penelitian ini adalah mengetahui pengaruh suhu pengeringan terhadap karakteristik kimia dan organoleptik pada teh cascara. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan yaitu suhu pengeringan (50, 55, 60, 65, dan 70 °C) selama 21 jam. Masing-masing perlakuan yang dihasilkan dianalisa secara kimia (aktivitas antioksidan, kadar tannin, total fenol, dan kadar air) dan uji organoleptik dengan metode scoring test meliputi warna, rasa, aroma, dan hedonic scale test (uji kesukaan). Hasil Data yang diperoleh dianalisis secara statistik dengan ANOVA dan apabila terdapat beda nyata, dilanjutkan dengan uji Duncans Multiple Range test (DMRT) dengan tingkat signifikasi (α=0,05). Hasil dari penelitian ini menunjukkan suhu pengeringan memiliki pengaruh nyata terhadap penurunan aktivitas antioksidan pada teh cascara, total fenol, dan kadar air, sedangkan kadar tannin mengalami peningkatan. Berdasarkan parameter uji maka perlakuan teh cascara yang terbaik adalah pada suhu pengeringan 60 °C dengan aktivitas antioksidan (30,64%), kadar tannin (2,17%), total fenol (1,05%), dan kadar air (7,735%). Hasil uji sensoris yang relative disukai dan diterima panelis pada perlakuan suhu pengeringan 65 °C adalah warna (3,30) kuning kemerahan, rasa (3,30) agak pahit, aroma (3,20) agak terasa kopi dan tingkat kesukaan panelis (3,45).
Representation Ability in Mathematical Modeling Based on Learning Independence Kharisudin, Iqbal; Radika Widiatmaka; Masrukan
Hipotenusa: Journal of Mathematical Society Vol. 6 No. 2 (2024): Hipotenusa: Journal of Mathematical Society
Publisher : Program Studi Tadris Matematika Universitas Islam Negeri (UIN) Salatiga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18326/hipotenusa.v6i2.2424

Abstract

This research investigates the impact of Problem-Based Learning (PBL) on students’ mathematical representation abilities within the context of mathematical modeling, with a particular focus on the role of learning independence. The research employs a mixed-method sequential explanatory model to analyze the effectiveness of Problem-Based Learning and to categorize students’ abilities and independence levels. Conducted with class XI TL 2 at SMAN 1 Mranggen during the 2023-2024 academic year, the findings reveal that PBL significantly enhances students’ mathematical representation abilities. Moreover, learning independence is identified in two distinct categories–high and medium–which correspond with similar levels of representation ability. Students’ mathematical representation ability has two categories, namely high and medium. These insights underscore the importance of self-directed learning in fostering mathematical comprehension and skills.
Penyuluhan Perizinan Nomor Induk Berusaha (NIB) dan Izin Edar Produk Makanan bagi Pelaku UMKM di Kalurahan Wukirsari, Imogiri, Yogyakarta. Masrukan; Darmawan, Eman; Fiersta, Nissa Clara; Tunnisa, Fitra; Gorotomole, M. Alamin
Jurnal Ilmiah Padma Sri Kreshna Vol. 6 No. 2 (2024): Jurnal Ilmiah Padma Sri Kreshna
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/psk.v6i2.1736

Abstract

Small home industries play an important role in the regional economic hierarchy, especially in BantulRegency, Special Region of Yogyakarta (DIY). A total of more than 100 food SMEs are stillexperiencing problems related to licensing in establishing a business, guidelines for good and correctfood production, diversification of food processing, and business legality which includes licensing,product distribution permits and marketing. In addition, there are several business actors who havenot obtained NIB, so it is necessary to make efforts to understand the information. The persuasiveapproach method is carried out to provide information on how to produce good processed food, halalfood product certification, food diversification and business legality for food SME actors. Throughtraining and technical guidance on how to obtain certification and business feasibility from theauthorized government, so that SME actors can improve social, economic and cultural welfareindependently.
Substitusi Tepung Terigu dengan Tepung Kacang Hijau (Vigna radiata L) Terhadap Sifat Kimia dan Organoleptik pada Produk Cookies Bertina, Bernadeta Wiska Pramestia; Laswati, Dyah Titin; Rukmini, Ambar; masrukan
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 6 No. 2 (2024): Agrotech : Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v6i2.1694

Abstract

The utilization of green bean flour in cookie products has the potential to be developed as a food innovation and as a functional food. This research aims to determine the protein and fibre content of the cookies produced and to diversify the Indonesian people's dependence on imported raw materials (wheat flour). This research used the RAK (Randomized Block Design) 1 factorial method consisting of 6 treatments, namely 0%, 15%, 30%, 45%, 60% and 75%. Each treatment was subjected to chemical tests (moisture, ash, fat, protein, crude fibre and carbohydrate content) and organoleptic tests (scoring test and hedonic test). The results of the data obtained are then analyzed statistically using Analysis of Variance (ANOVA). If there is a significant difference, the Duncan Multiple Range Test (DMRT) will be carried out with a 5% follow-up test. The results of this research indicate that chemical and organoleptic changes occurred. Based on the test parameters, the most acceptable cookie treatment is the 45% treatment. The chemical test results obtained were as follows: Water 3.94 (%), ash 1.32 (%db), fat 30.06 (%db), protein 10.23 (%db), crude fibre (%db), and carbohydrates 45.10 (%db). The organoleptic test results were obtained at 3.76.
Pemanfaatan Buah Naga Merah (Hylocereus polyrhizus) Sebagai Pewarna Alami dan Sumber Antioksidan Pada Bolu Kukus Regilia, Dety; Darmawan, Eman; masrukan; Laswati, Dyah Titin
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 6 No. 2 (2024): Agrotech : Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v6i2.1695

Abstract

The use of red dragon fruit as a natural dye has the potential to be developed as a source of antioxidants. This research aimed to determine the effect of the ratio of red dragon fruit on the chemical, physical and organoleptic properties of steamed sponge cake. This research used a randomized block design (RAK), with one factor: adding red dragon fruit, which consisted of 5 treatments. Each treatment was subjected to chemical testing (water content, ash, fat, protein, carbohydrate and antioxidant activity) and physical and organoleptic tests. The test data were analyzed using the ANOVA statistical test. If there were differences, a follow-up test was conducted with DMRT with a significance level (α=0.05%). Based on the results of this research, it can be concluded that The addition of red dragon fruit has a significant effect on increasing water content, ash, and antioxidant activity, but has no effect on fat, protein and carbohydrate levels. Dragon fruit steamed sponge cake that is acceptable/preferred (3.76) is a steamed sponge cake with a red dragon fruit ratio of 36 g, pink colour (3.36), very soft texture (4.2), no dragon fruit taste (4 .0), no dragon fruit aroma (4.1), water content 7.78%, ash content 7.39% db, fat content 3.15% db, protein content 10.32% db, carbohydrate content 78, 45 5 db, and antioxidant activity levels of 19.39%.
Systematic Review: Kemampuan Representasi Matematika dalam Pendidikan Selama 2019-2024 Maulana, Bagus Surya; Junaedi, Iwan; Munahefi, Detalia Noriza; Masrukan; Cahyono, Adi Nur
Jurnal PEKA (Pendidikan Matematika) Vol. 8 No. 2 (2025): Jurnal PEKA (Pendidikan Matematika)
Publisher : Program Studi Pendidikan Matematika Universitas Muhammadiyah Sukabumi (UMMI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37150/jp.v8i2.3225

Abstract

Mathematical representation encompasses verbal, visual, and symbolic forms, allowing students to articulate and manipulate mathematical ideas effectively. The review indicates that students with strong representation abilities perform better academically, as these skills facilitate deeper comprehension and application of mathematical principles. A systematic review of mathematics representation ability in education during 2019-2024 in this study from 2019 to 2024, Data collection was carried out by reviewing or reviewing all articles on mathematics representation ability in education published in the period 2019-2024. The articles used in this study were 3 articles from Scopus, and 2 articles from Google Scholar from international and national journals with the help of Publish or Perish software and VOSViewer. The results of this literature review suggest that specific research needs to be conducted on how to improve mathematics representation abbility, the school levels tested, as well as their applicability in education.
Indonesia-Germany MathCityMap training: Shifting mobile math trails teacher training to a hybrid environment Cahyono, Adi Nur; Masrukan; Mulyono; Ludwig, Matthias; Jablonski, Simone; Oehler, Deng-Xin Ken
Journal on Mathematics Education Vol. 14 No. 1 (2023): Journal on Mathematics Education
Publisher : Universitas Sriwijaya in collaboration with Indonesian Mathematical Society (IndoMS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22342/jme.v14i1.pp55-68

Abstract

The purpose of this study is to explore how MathCityMap training for teachers can be designed and implemented in a hybrid setting. Design research has been carried out involving teachers from 34 provinces in Indonesia. A four-day model training program for indoor and outdoor activities in a hybrid setting has been designed. The core concept of designing modeling tasks and math trails, as well as the introduction to MathCityMap, were delivered in a hybrid mode between Indonesia and Germany. The activity continued with the development of MathCityMap Trails in city parks. Post-training activities were conducted in their respective places of origin, in schools, and in city parks. Participants have successfully designed trails in both their schools and the city parks where they live supported using Learning Management System. The findings of the MathCityMap team's review indicate that most of the trails fulfilled the requirements. The trainee teachers then disseminate their knowledge and experience to their colleagues. They also used MathCityMap Trails for classroom learning as well as other activities such as MathCityMap competitions and public educational activities. The hybrid environment helps to accelerate the attainment of training objectives while also broadening the program's reach and network.
Kajian Penambahan Tepung Daun Kelor (Moringa oleifera L.) Pada Formulasi Flakes Dari Tepung Sagu (Metroxylon sagu) Masrukan; Idra Faudu, Muhammad; Darmawan, Eman
AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN Vol. 7 No. 1 (2025): Agrotech : Jurnal Ilmiah Teknologi Pertanian
Publisher : Universitas Widya Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37631/agrotech.v7i1.1924

Abstract

This study employed a Randomized Block Design (RBD) with five formulations of moringa flour (2.5%, 5%, 7.5%, 10%, and 12.5%), each repeated twice, resulting in a total of 10 experimental units. The analysis included both chemical tests (water content, ash content, fat content, texture, and flavonoid content) and organoleptic tests (aroma, color, taste, texture, and hedonic test). The results showed that the addition of moringa flour significantly affected the physical and chemical properties of the flakes.Flakes formulated with formula 5 (sago flour: moringa flour = 100:12.5) were identified as the best, based on the organoleptic test, with the highest overall liking score of 3.92. The chemical characteristics of Formula 5 flakes included a moisture content of 8.51%, an ash content of 1.35%, a fat content of 8.49%, a flavonoid content of 0.033%, and a texture score of 78.9%. In terms of sensory properties, Formula 5 flakes were preferred due to their distinctive yellowish-green color, flavor that subtly highlights the aroma of moringa, and crunchy texture.
Co-Authors Adi Nur Cahyono Alifah Irmawati Ambar Rukmini Ary Woro Kurniasih Bahri Bertina, Bernadeta Wiska Pramestia Darmawan, Eman Dyah Titin Laswati Eman, Darmawan Fahmi Rafika Perdana Fiersta, Nissa Clara Firsta, Nissa Clara Gorotomole, M. Alamin Halim, Mansyur Ali Idra Faudu, Muhammad Iqbal Kharisudin Isnarto Iva Mindhayani Iwan junaedi Jablonski, Simone Khumairo, Siti Latifatul Kristiana Sri Utami Kuntjahjawati SAR Ludwig, Matthias Maulana, Bagus Surya Muhammad, Ismail Hilmy Mulyono Munahefi, Detalia Noriza Nereroan, Yuliana Nur Purwandhani, Siti Nursari, Elisa Tri Oehler, Deng-Xin Ken Opsa Lena Pamungkas, Mieko Taqwa Purwadi, Dani Radika Widiatmaka Regilia, Dety Rukmi, Kuntjahjawati Susilo Adi SAR, Kuntjahjawati Setyani, Arie Sri Lestari Harjanta Syarif Hakim, Isna Tunnisa, Fitra Umar Santoso