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All Journal WIDYATAMA Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) agriTECH Proceeding of International Congress Jurnal Sains dan Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian Pro Food AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat International Journal for Educational and Vocational Studies Jurnal Teknologi Hasil Pertanian International Journal of Advance Tropical Food (IJATF) IJECS: Indonesian Journal of Empowerment and Community Services Jurnal Pengabdian Masyarakat untuk Negeri (UN-PENMAS) Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Journal of Food and Agricultural Product Journal of Technology and Food Processing (JTFP) Midang Prosiding Seminar Nasional Unimus Jurnal Indonesia Mengabdi
Catur Budi Handayani
Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Veteran Bangun Nusantara
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The Effect of the Ratio of Rice Flour and Breadfruit Starch (Artocarpus communis) on the Characteristics of Cendol Listyana Dewi Farahdiga; Handayani, Catur Budi; Widyastuti, Retno
Journal of Food and Agricultural Product Vol. 4 No. 1 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i1.5056

Abstract

Breadfruit is a fruit that grows widely in Indonesia. The use of breadfruit is still very limited, namely fried or boiled as a snack. Breadfruit has a high carbohydrate content, resulting in quite a lot of starch extraction. One way to increase the use of breadfruit is to process it into breadfruit starch. Breadfruit starch has a high amylose and amylopectin content so it can be used as a chewing agent in cendol production. The aim of this research is to obtain the ratio of breadfruit starch in making cendol, by testing water content and total dissolved solids. The data obtained were analyzed using One Way Anova and to determine whether there were differences in treatment, it was continued with the Duncan Multiple Range Test (DMRT) with a significance level of 5%. The results of the research show that the correct ratio in making cendol to substitute breadfruit starch would be 25% rice flour and 75% breadfruit starch. The addition of breadfruit starch to making cendol has a significant effect on the water content of 81.37% -84.45%. The addition of breadfruit starch did not significantly differ from the total amount of dissolved solids with a value of 6.33-6.67 brix.
Physical and Chemical Characteristics of Durian Seed Flour (Durio zibethinus Murr) with Sodium Metabisulfite Soaking Mustofa, Muhammad Zasir; Asmoro, Novian Wely; Handayani, Catur Budi
Journal of Food and Agricultural Product Vol. 4 No. 2 (2024): JFAP
Publisher : Fakultas Pertanian Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v4i2.5855

Abstract

Durian fruit produces waste in the form of skin and seeds that are often not utilized. Durian seeds contain carbohydrates, fats, proteins, and various other nutrients, making them suitable for use as flour in various food products. Treatment of durian seeds with thermal methods affects the browning of durian seed flour. The use of sodium metabisulfite plays a role in improving the quality of flour by deactivating enzymes that cause color changes and inhibiting microbial growth. This study used a Completely Randomized Design (CRD) with variations in sodium metabisulfite soaking time (Control, 2 hours, 2.5 hours, 3 hours, 3.5 hours) Repetition 2 times and data collection in duplicate. The stages of the study include, preparation of durian seeds, soaking, drying, grinding, and analysis of physical and chemical characteristics. The chemical characteristics of the research results showed that the water content of durian seed flour ranged from 9.53% - 13.95%. The physical characteristics of the research results showed that the Whiteness Index (WI) value ranged from 68.60 - 82.97%, there was a significant increase in WI with increasing soaking time. Water Binding Capacity (WC) ranged from 152.1 - 228.8 g/g. Oil Binding Capacity (IH) ranged from 86.17 - 109.7 g/g. Bulk density ranged from 0.77 - 0.59 g/ml. Soaking durian seeds in sodium metabisulfite solution significantly affected the physical and chemical characteristics of the resulting flour. Soaking for a longer time increased the whiteness index, water binding capacity, oil binding capacity, and decreased the bulk density of durian seed flour. Keywords: Durian seeds, sodium metabisulfite, soaking, flour.
Meningkatkan potensi kewirausahaan dan inovasi produk jamu di SMKN 1 Mojosongo Boyolali Agustina Intan Niken Tari; Catur Budi Handayani; Novian Wely Asmoro
UN PENMAS (Jurnal Pengabdian Masyarakat untuk Negeri) Vol 5 No 2 (2025): UN PENMAS Vol 5 No 2
Publisher : LPPM Universitas Narotama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29138/un-penmas.v5i2.3269

Abstract

Entrepreneurship is one of the competency demands of graduates of SMK Negeri 1 Mojosongo. This competency is one of the indicators of the quality of human resources of SMK graduates. One of the efforts made is to instill an interest in entrepreneurship among its students, through the concept of cooperation with various parties, including the Agricultural Product Technology study program of Veteran Bangun Nusantara University. This concept of cooperation is in the form of knowledge transfer packaged in community service activities. This activity has several stages starting from identifying partner problems, namely the need to understand the concept of entrepreneurship, business plans, design concepts and innovations of contemporary herbal medicine products and business marketing. In the early stages of the activity, students were asked to take a pretest to determine the initial level of understanding. The second stage is the presentation of entrepreneurship material and discussion, the third stage is counseling on business plans, the fourth stage is counseling as well as a demonstration / direct practice of making contemporary herbal medicine product innovations. The activity ended with a post-test and testimonials on the results of the activity. The results of the community service showed an increase in knowledge of 25.64%.
IbM Diversifikasi Pangan “Pemanfaatan Pangan Lokal” bagi Siswa SMK N 2 Sukoharjo Afriyanti Afriyanti; Sri Hartati; Catur Budi Handayani; Novian Wely Asmoro; Febbi Nurahmawati
IJECS: Indonesian Journal of Empowerment and Community Services Vol. 1 No. 1 (2020): IJECS: Indonesian Journal of Empowerment and Community Services
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/ijecs.v1i1.777

Abstract

Nasi beras masih menjadi makanan pokok favorit untuk masyarakat Indonesia.  Jika belum mengkonsumsi nasi serasa belum makan.  Salah satu program yang dicetuskan oleh pemerintah untuk mengubah pola pikir tersebut adalah dengan adanya program diversifikasi pangan yaitu pola penganekaragaman konsumsi pangan.  SMK Negeri 2 Sukoharjo merupakan salah satu sekolah kejuruan yang memiliki jurusan Teknologi Pengolahan Hasil Pertanian (TPHP).  Jurusan ini sangat berkaitan dengan program diversifikasi pangan sebagai salah satu cara meningkatkan ketahanan pangan.  Oleh karena itu, siswa di jurusan ini perlu dibekali dengan pemahaman dan keterampilan tentang diversifikasi pangan pemanfaatan pangan lokal, terutama Kabupaten Sukoharjo.  Metode kegiatan yang dilakukan melalui beberapa tahap yaitu :  pertama, penyuluhan dan pemberian materi terkait diversifikasi pangan dan pengolahan pangan lokal; kedua, pelatihan dan praktek pembuatan tepung mocaf; ketiga, evaluasi kegiatan penyuluhan dan pelatihan yang telah dilakukan melalui pembandingan hasil pretest dan postest. Apabila terjadi peningkatan pemahaman peserta, yaitu peningkatan nilai menjadi ? 70  maka kegiatan ini dikatakan berhasil. Hasil menunjukkan nilai rata-rata pretest 60 dan nilai akhir postest 85,5.  Hal ini menunjukkan program ini berhasil karena mengalami peningkatan nilai > 70.
PENGARUH KULTUR INDIGENOUS LACTOBACILLUS SP. DALAM PEMBUATAN YOGURT UBI UNGU : KAJIAN TINGKAT KEASAMAN, pH DAN TOTAL PADATANNYA Tari, A.Intan Niken; Handayani, Catur Budi; Sariri, Ahimsa Kandi
Jurnal Teknologi Hasil Pertanian Vol 5, No 1 (2012)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (351.786 KB) | DOI: 10.20961/jthp.v0i0.13530

Abstract

Tujuan penelitian ini adalah mengetahui pengaruh kultur indigenous Lactobacillus sp. dalam pembuatanyogurt ubi ungu terhadap tingkat keasaman,pH dan total padatannya. Rancangan percobaan yang digunakandalam penelitian ini adalah rancangan acak lengkap pola satu arah dengan 3 macam perlakuan campuran kulturbakteri Asam Laktat sebagai starter pada pembuatan yogurt ubi ungu. Perlakuan 1 campuran kulturStreptococcus thermophillus FNCC 0040 dan Lactobacillus bulgaricus FNCC0041 sebagai kontrol, perlakuan 2campuran kultur Streptococcus thermophillus FNCC 0040 dengan kultur indigenous Lactobacillus sp. Dad 13,perlakuan 3 campuran kultur Streptococcus thermophillus FNCC 0040 dan Lactobacillus sp. Mut 7. Masingmasing perlakuan diulang 3 kali, sehingga terdapat 9 perlakuan. Parameter pengamatan dilakukan terhadap sifatkimia yogurt ubi ungu yaitu tingkat keasaman (metode titrasi), derajat keasaman (pH) dan total padatan(metode gravimetri). Hasil Penelitian terpilih yogurt ubi ungu dengan campuran kultur Streptococcusthermophyllus dan kultur indigenous Lactobacillus sp. Mut 7 yang mempunyai sifat kimia berupa tingkatkeasaman 11.956 mgrek/ 100g bahan, pH 4.378 dan total padatan 13.593%.
PENDAMPINGAN PEMBUATAN PERMEN JELI TOMAT DI KELOMPOK USAHA BERSAMA (KUBE) WARDIYAN KELURAHAN KARTASURA Handayani, Catur Budi; Asmoro, Novian Wely; Harsanto, Bovi Wira
Midang Vol 2 No 1 (2024): Midang, Februari 2024
Publisher : Unpad Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/midang.v2i1.51210

Abstract

Pengabdian kepada masyarakat (PkM) ini bertujuan untuk meningkatkan gizi makanan anak yang dijajakan pada 2 lingkungan sekolahan (SD dan SMP) yang ada di wilayah RW 07 Kelurahan Kartasura. Tim PkM terdiri dari 3 orang dosen dan dibantu oleh 2 orang mahasiswa. Mitra adalah ibu-ibu anggota Kelompok Bersama (Kube) “Wardiyan” yang berada di RW 07 Kelurahan Kartasura yang sebagian besar berwirausaha sebagai pembuat jajanan anak. Kegiatan yang dilakukan oleh tim PkM terdiri dari 2 tahapan. Tahap pertama berupa penyuluhan dan demontrasi pembuatan permen jeli tomat kemudian dilanjutkan dengan tahap ke 2 berupa praktek mendiri dengan pendampingan. Kegiatan pengabdian mampu meningkatkan pengetahuan (67,02%) dan keterampilan (100%) dari peserta. Luaran produk berupa permen jeli tomat dalam kemasan sachet dan toples yang siap jual.
Co-Authors A. Intan Niken Tari A. Intan Niken Tari A.Intan Niken Tari Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti Afriyanti, Afriyanti Agustina Intan Niken Tari Agustina Intan Niken Tari Agustina Intan Niken Tari, Agustina Intan Ahimsa Kandi Sariri Asmoro, Novian Wely Bahri, Rizal Bovi Wira Harsanto Catur Rini Sulistyaningsih Catur Rini Sulistyaningsih Cindhe Putri Larasati Cindhe Putri Larasati Dwi Cahyo Nugroho Fajar Rasidin Weni Febbi Nurahmawati Harsanto, Bovi Wira Intan Niken Tari Intan Niken Tari Kusumaningtyas, Amelia Ayu Listyana Dewi Farahdiga Ludfia Windyasmara, Ludfia margaretha ratna yasinta MUHAMMAD ARIFIN Muhammad Rivai Muharomah Nur Aini Mustofa, Muhammad Zasir Muthi'ah Muthi'ah Nahrowi, Fauzan Retno Widyastuti Retno Widyastuti, Retno Rika Rahmawati Rio Irawan Rosita Dewati, Rosita Sri Hartati Sri Hartati Sri Hartati Afriyanti Sudarmi Sudarmi Tari, Agustina Intan Niken Wardana, Wardana Kusuma Weni, Fajar Rasidin Yoesti Silvana Arianti