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All Journal Jurnal Pangan dan Gizi Jurnal Pangan dan Agroindustri Jendela Olahraga Pro Food JURNAL CEMERLANG: Pengabdian pada Masyarakat Jurnal Ilmu Kefarmasian Indonesia J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Sains Boga Jurnal Ilmu-Ilmu Pertanian
Fafa Nurdyansyah
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Health Professions Medicine & Pharmacology Public Health Social Sciences Other

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Sifat Fisik dan Kimia Tepung Umbi Suweg (Amorphophallus campamulatus BI) di Jawa Tengah Umar Hafidz Asy’ari Hasbullah; Fafa Nurdyansyah; Bambang Supriyadi; Rini Umiyati; Rizky Muliani Dwi Ujianti
Jurnal Pangan dan Gizi Vol 7, No 1 (2017): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.7.1.2017.59-65

Abstract

Diversification of food sources can be improved by using local comodities in Indonesia. The aim of this study was to investigate the physical characteristics and chemical properties of suweg flour obtained from various locations in Central Java. Suweg was obtained in some areas on Central Java; Semarang, Banjarnegara, Boyolali, Karanganyar, Sragen, Sukoharjo, Klaten and Wonogiri. This study was conducted using a completly randomized design with single factor, origin of the suweg (Semarang, Banjarnegara, Boyolali, Karanganyar, Sragen, Sukoharjo, Klaten and Wonogiri). The data results were analyzed by analysis of variance (ANOVA). If the results showed significantly different between the treatment, then continued with Duncan test multiple range test (DMRT) at level 5%. The physical characteristics of suweg flour of some areas in Central Java showed that the highest bulk density values was suweg from Karanganyar, the highest yield made from Banjarnegara and highest brightness from Semarang. Chemical characteristics of suweg flour from some areas in Central Java showed water content meets the SNI standard. The highest ash content was suweg from Semarang, Banjarnegara and Boyolali. While the starch content is quite high compared to other suweg sources. Keywords : suweg, physical properties, chemical properties
STRES OKSIDATIF DAN STATUS ANTIOKSIDAN PADA LATIHAN FISIK fafa nurdyansyah
Jendela Olahraga Vol 2, No 1 (2017): jendela olahraga
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jo.v2i1.1288

Abstract

Aktivitas fisik memicu terjadinya reactive oxygen species (ROS), yang menghasilkan kerusakanpada sel. Latihan fisik juga meningkatkan produksi peroksidasi lipid yang ditandai dengan terbentuknyamalondialdehyde (MDA). Pembentukan radikal bebas dalam tubuh pada seseorang yang sedangberaktivitas fisik dapat berasal dari jenis aktivitas fisik yang dilakukan seperti pada latihan aerobik(berlari, bersepeda, dan renang). Besaran stress oksidatif diukur berdasarkan kemampuan jaringandalam menetralisir ROS oleh antioksidan dalam jaringan. Latihan fisik berat akan memicu peroksidasilipid pada beberapa jaringan termasuk otot rangka, hati, jantung, eritrosit dan plasma. Latihan fisik baiklevel ringan maupun berat akan memicu terbentuknya radikal bebas yang dihasilkan oleh tubuh sebagaihasil samping metabolit sekunder proses metabolisme. Latihan fisik berat akan memicu stress oksidatifterutama menimbulkan kerusakan oksidatif jaringan terutama jaringan otor rangka. Suplementasiantioksidan baik yang berasal dari diet dan suplemen antioksidan mampu melindungi tubuh terhadapkerusakan jaringan pada latihan fisik.Kata Kunci: radikal bebas, antioksidan, latihan fisik,stress oksidatif.
Efek Ekstrak Etanol Kulit Petai (Parkia speciosa) Terhadap Fungsi Hepar Rattus norvegicus yang Terpapar Minyak Goreng Bekas Fafa Nurdyansyah; Dyah Ayu Widyastuti; Andita Ayu Mandasari
JURNAL ILMU KEFARMASIAN INDONESIA Vol 19 No 1 (2021): JIFI
Publisher : Fakultas Farmasi Universitas Pancasila

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35814/jifi.v19i1.795

Abstract

The use of cooking oil repeatedly is one of liver damage trigger which usually be marked byenhancement of SGPT and SGOT level. The objective of this study is to know the eff ect of P. speciosa peelethanolic extract in used cooking oil exposed Wistar rats (R. norvegicus). The indicator are SGPT and SGOTconcentration. Parkia speciosa peel was extracted then use to antioxidant source. Rattus norvegicus was divided into 4 group. Group 1 with no treatment, group 2 with 1 ml used cooking oil 118 mek/kg and 100 mg/l extract, group 3 with 1 ml used cooking oil 118 mek/kg and 200 mg/l extract, and group 4 as positive control with 1 ml used cooking oil 118 mek/kg. Each group serum sample was analyzed for SGPT and SGOT. The result showed that 200 mg extract treatment is signifi cantly bring lower SGPT and SGOT concentration compared to positive control. The higher dose of ethanolic extract of P. speciosa peel is highly prevent liver damage which indicated by the lower SGPT and SGOT concentration in serum. The ethanolic extract of P. speciosa peel has potential to ward off free radicals which caused by used cooking oil exposed. That fact was be marked by SGPT and SGOT decreasing persentage.
Pelatihan Diversifikasi Olahan Bandeng bagi PKK Jungsemi sebagai Produk Unggulan Daerah Dimasa Pandemi Covid-19 fafa nurdyansyah; Rosalina Br. Ginting; Maftukin Hudah; Valdyan Drifanda
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 6 No 2 (2021): December
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v6i2.2804

Abstract

Ikan bandeng merupakan salah satu potensi hasil perikanan yang ada di Desa Jungsemi, Kecamatan Kangkung, Kabupaten Kendal. Produksi ikan bandeng yang melimpah menyebabkan harga jual ikan bandeng segar menjadi lebih murah, selain itu ikan bandeng segar juga rawan mengalami kerusakan apabila disimpan terlalu lama. Kurangnya pemahaman dan keterampilan masyarakat desa setempat dalam mengolah ikan bandeng merupakan kendala utama yang dihadapi masyarakat. Tujuan dari kegiatan pengabdian ini yaitu untuk meningkatkan pemahaman dan keterampilan masyarakat dalam membuat diversifikasi produkolahan ikan bandeng yaitu otak-otak bandeng melalui pelatihan bagi PKK Desa Jungsemi sehingga dapat meningkatkan perekonomian masyarakat pada masa pandemi Covid-19. Metode Pelaksanaan pengabdian yaitu dengan identifikasi permasalahan mitra, pemberian materi dan pelatihan secara langsung proses pembuatan otak-otak bandeng. Otak-otak bandeng diolah dan dikemas menjadi suatu produk yang menarik, higienis, dan bernilai ekonomis tinggi. Selama kegiatan pelatihan peserta aktif mulai dari awal hingga akhir, peserta juga ikut berdiskusi bersama narasumber serta secara langsung mengasah keterampilan dalam mengolah bandeng menjadi otak-otak bandeng. Program Pengabdian ini diharapkan akan terus berlanjut sehingga dapat meningkatkan kesejahteraan masyarakat Desa Jungsemi melalui produk unggulan daerah Wisata Pantai Indah Kemangi, Desa Jungsemi Kabupaten Kendal.
PEMBERDAYAAN IBU-IBU PKK DESA JUNGSEMI, KECAMATAN KANGKUNG, KABUPATEN KENDAL MELALUI PELATIHAN PENGOLAHAN SEMPRONG JAGUNG Fafa Nurdyansyah; Rosalina Ginting; Maftukin Hudah; Valdyan Drifanda; Arief Rakhman Affandi
JURNAL CEMERLANG : Pengabdian pada Masyarakat Vol 3 No 2 (2021): JURNAL CEMERLANG: Pengabdian Pada Masyarakat
Publisher : LP4MK STKIP PGRI Lubuklinggau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31540/jpm.v3i2.1088

Abstract

Jungsemi Village is one of the villages located in Kangkung District, Kendal Regency, Central Java which has resource potential, especially agricultural products in the form of corn. The Community Service Team from the University of PGRI Semarang strives to empower the potential in the village through training activities for making semprong made from corn flour produced by local communities, as well as simple product packaging training and followed by online marketing training activities using applications and media social. This activity was attended by community partners, namely PKK Jungsemi Village women for several stages. The results of the activity showed that there was an increase in the skills of the partner community of more than 80% based on the survey results and the community was considered very enthusiastic in participating in this activity. To support the sustainability of this program, the service team continues to monitor and evaluate post-service activities by monitoring partner activities.
STUDI PEMBUATAN TEH CELUP DARI DAUN KOPI ROBUSTA (Coffea canephora) (KAJIAN VARIASI SUHU PENYANGRAIAN DAUN UMUR DAUN) Hanif Dewiansyah; Rizky Muliani Dwi Ujianti; Rini Umiyati; Fafa Nurdyansyah
Pro Food Vol. 8 No. 2 (2022): Pro Food (Jurnal Ilmu dan Teknologi Pangan )
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v8i2.197

Abstract

The pruned coffee leaves are usually thrown away so that further utilization is needed because in addition to having a fairly high tannin content, they also have a taste that is no less delicious than coffee beans. However, there are not many uses that produce innovative products from coffee leaves. One of the efforts to use coffee leaves is to make coffee leaf tea bags. The purpose of this study was to study the effect of coffee leaf age and different roasting temperatures on the chemical and sensory properties of coffee leaf powder and teabags steeped. This study used a factorial completely randomized design with 2 factors, namely (study of variations in roasting temperature of 40°C, 60°C and age of robusta leaves). Analysis of the data used is ANOVA at a significance level of 5%. This research was carried out by picking, sorting, withering for ±3 hours, washing, size reduction, drying at 45°C for ±3 hours, roasting for ±15 minutes, milling, packaging for dye bags, brewing for ±5 minutes, and analysis. The results obtained from the organoleptic test showed that the results of powdered and steeped teabags for RT coffee leaves at a temperature of 60°C were preferred by panelists because the overall aspects resembled tea drinks in general, with quality criteria in accordance with SNI, namely water content 9.40%, water content Ash 7.30%, Total phenol 5.09%, antioxidant activity 38.46%.
Studi Karakteristik Sereal Breakfast Flakes Dari Variasi Konsentrasi Tepung Beras Merah Dan Tepung Edamame Dengan Perbedaan Perlakuan Pengukusan Umiyati, Rini; Finda Evita Marviana; Rizky Muliani Dwi Ujianti; Fafa Nurdyansyah
Jurnal Sains Boga Vol 8 No 1 (2025): Jurnal Sains Boga, Vol 8 No 1 (2025)
Publisher : LPPM Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JSB.008.1.04

Abstract

Flakes are a food innovation that can be made from tubers, seeds, nuts and other horticultural plants which people like because they are easy to consume and practical in serving. The aim of this research is to determine the optimal formulation in making brown rice flour breakfeast cereal flakes products with edamame flour substitution and determine the effect of steaming and non-steaming treatments on the physicochemical and organoleptic characteristics of brown rice flour breakfast flakes cereals with edamame flour substitution. The experimental design used in this research was a completely randomized design with 3 replications. The experimental design consists of 2 factors, namely the ratio of brown rice flour and edamame flour which consists of 3 formulations, namely Formulation 1 (50g:50g), Formulation 2 (60g:40g), Formulation 3 (70g:30g) and the difference in processing before baking, namely by steamed and oven and directly oven. The analysis in this research is chemical analysis such as water content analysis, ash content analysis, fat content analysis, protein analysis, crude fiber analysis. Physical analysis such as analysis of texture, water absorption, durability in milk and organoleptic analysis includes descriptive and hedonic analysis with the attributes of color, aroma, taste and texture. The results showed that the addition of high levels of edamame flour and brown rice flour and the steaming process were significantly different in water content, ash, protein fat, crude fiber, calorific value, carbohydrates, water absorption capacity, texture, durability in milk.
Pengaruh Penambahan Variasi Jahe (Zingiber Officinale) terhadap Karakteristik Cookies Free Gluten Umiyati, Rini; Saud, Fatwa Dewangga; Fafa Nurdyansyah
Jurnal Ilmu-Ilmu Pertanian Vol. 32 No. 1 (2025): Jurnal Ilmu Ilmu Pertanian Juli
Publisher : Politeknik Pembangunan Pertanian Yogyakarta-Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55259/jiip.v32i1.294

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui formulasi yang optimal dalam pembuatan produk cookies free gluten tepung beras dengan penambahan ekstrak jahe dan menentukan pengaruh perlakuan penambahan ekstrak jahe terhadap sifat kimia, serta orgonoleptik. Rancangan percobaan yang digunakan pada penelitian ini adalah rancangan acak lengkap faktorial dengan 3 kali ulangan, yaitu penambahan ekstrak jahe merah, gajah, dan emprit sebanyak 2%. Analisis dalam penelitian ini, yaitu analisis kimia seperti analisis kadar air, analisis kadar abu, analisis kadar lemak, analisis kadar protein, analisis kadar karbohidrat. Analisis fisik seperti warna, tekstur, dan analisis organoleptik meliputi analisis deskriptif dan hedonik dengan atribut warna, aroma, rasa, dan tekstur. Hasil penelitian menunjukan cookies free gluten dengan menggunakan tepung beras dan penambahan ekstrak jahe berbeda nyata pada kadar air dengan hasil tertinggi sebesar 4,11% dan terendah sebesar 3,25%, kadar abu dengan hasil tertinggi dengan nilai 1,26% dan terendah pada 1,11%, kadar lemak, kadar protein dengan hasil tertinggi dengan nilai 4,70% dan terendah 4,32%, karbohidrat, warna, tektur dan tidak berbeda nyata pada organoleptik deskriptif, hedonik pada cookies. Hasil penelitian menunjukkan penambahan variasi ekstrak jahe seperti jahe merah, gajah, dan emprit pada cookies free gluten memberikan pengaruh nyata pada kadar air, abu, lemak, protein, karbohidrat, warna, dan antioksidan. Sedangkan yang tidak berpengaruh nyata, yaitu pada tekstur dan analisis organoleptik deskriptif baik perlakuan penambahan ekstrak jahe dan kontrol tetapi dapat diterima oleh panelis.  
Estimating the Shelf Life of Yellow Pumpkin Instant Noodles Using the Arrhenius Model Approach in Different Packages : Pendugaan Umur Simpan Mi Instan Labu Kuning Menggunakan Pendekatan Model Arrhenius pada Kemasan yang Berbeda Chapib Jamaludin; Iffah Muflihati; Arief Rakhman Affandi; Fafa Nurdyansyah
Jurnal Pangan dan Agroindustri Vol. 13 No. 4 (2025): Oktober 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.04.3

Abstract

Abstract Gluten-free pumpkin instant noodles is one of the developments of pumpkin-based processed products. The purpose of this study was to determine the shelf life of pumpkin instant noodles using the Arrhenius model ASLT method in different packaging. The types of packaging used were Polypropylene, Aluminium Foil, and SOS (Self-Opening Sack) Paper, which were stored for 42 days at 25, 35, and 45℃ with chemical and sensory variables taken every 7 days. The results of shelf life estimation follow the key parameters of free fatty acid content with the Arrhenius equation ln k =-347.08x-2.5626 and activation energy value of 689.301 cal/mol as the smallest activation value in all treatments. The estimated shelf life at 25℃, packed using SOS (Self-Opening Sack) paper packaging, has the longest shelf life of 67 days. Meanwhile, the aluminium foil and polypropylene packaging were 65 days and 60 days, respectively. As the length of storage increases, the shelf life of the product will get shorter.   Abstrak Mi instan labu kuning bebas gluten merupakan salah satu pengembangan produk olahan berbasis labu kuning. Tujuan penelitian ini adalah untuk menentukan masa simpan mi instan labu kuning menggunakan metode ASLT model Arrhenius dalam kemasan berbeda. Jenis kemasan yang digunakan adalah Polypropylene, Alumunium Foil, dan Kertas SOS (Self Opening Sack) yang disimpan selama 42 hari pada suhu 25, 35, dan 45℃ dengan pengambilan variabel kimia dan sensori setiap 7 hari sekali. Hasil pendugaan umur simpan mengikuti parameter kunci kadar asam lemak bebas dengan persamaan Arrhenius ln k =-347,08x-2,5626 dan nilai Energi aktivasi 689,301 kal/mol sebagai nilai aktivasi terkecil pada semua perlakuan. Hasil pendugaan umur simpan pada suhu 25℃ yang dikemas menggunakan kemasan kertas SOS SOS (Self Opening Sack) memiliki umur simpan yang paling lama yaitu 67 hari. Sedangkan pada kemasan alumunium foil dan polypropilen berurutan adalah 65 hari dan 60 hari. Seiring bertambahnya lama penyimpanan umur simpan produk akan semakin pendek.
Co-Authors Andita Ayu Mandasari Arief Rakhman Affandi Bambang Supriyadi Bertika Kusuma Prastiwi Chapib Jamaludin Drifanda, Valdyan Dyah Ayu Widyastuti Finda Evita Marviana Hanif Dewiansyah Iffah Muflihati, Iffah Maftukin Hudah Maftukin Hudah Nur Azis Rohmansyah Rizky Muliani Dwi Ujianti Rizky Muliani Dwi Ujianti Rosalina Ginting Saud, Fatwa Dewangga Umar Hafidz Asy’ari Hasbullah Umiyati, Rini