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All Journal Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Jurnal Teknologi Pertanian Jurnal Pengembangan Rekayasa dan Teknologi Jurnal Teknologi Pangan dan Hasil Pertanian Journal of Agricultural and Biosystem Engineering Research Tematik Prosiding Seminar Nasional Unimus Jakadimas
Bambang Kunarto
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Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Health Professions Industrial & Manufacturing Engineering Mechanical Engineering Nursing Public Health Social Sciences Transportation

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Peningkatan Pemahaman Pembuatan Pala Instan Metode Foam Mat Drying Bagi Siswa SMK Negeri H. Moenadi Ungaran Kabupaten Semarang kunarto, bambang
TEMATIK Vol 5, No 1 (2025): Januari
Publisher : Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/tmt.v5i1.11326

Abstract

One of the processed nutmeg fruit products is instant powdered drink, which can be made using the foam mat drying method. This activity aims to increase the understanding of class XII students at SMK Negeri H. Moenadi Ungaran regarding the process of making instant nutmeg using the foam mat drying method. The activity began with filling out a questionnaire (pre-test) for 52 students followed by counseling. After the counseling is complete, evaluation is carried out by giving another questionnaire (post-test) to measure the increase in understanding of the material that has been presented. The pre-test and post-test data were then analyzed using the T-test to evaluate significant differences in understanding before and after counseling. Based on the activities that have been carried out, it can be concluded that this outreach activity can increase the understanding of class XII students majoring in APHP-SMK Negeri H. Moenadi about making instant nutmeg using the foam mat drying method Foam mat drying, instant Nutmeg, SMK N. H. Moenadi,.
EKSTRAKSI ANTOSIANIN KULIT MELINJO MERAH DAN STABILITAS WARNANYA PADA BERBAGAI LAMA PEMANASAN Sani, Elly Yuniarti; Kunarto, Bambang
Jurnal Pengembangan Rekayasa dan Teknologi Vol. 1 No. 2 (2017): November (2017)
Publisher : Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jprt.v13i2.928

Abstract

Pigmen merah antosianin kulit melinjo bersifat antioksidan dan lebih aman dibandingkan dengan pigmen sintetik. Untuk mengekstraksi pigmen antosianin kulit melinjo perlu dipilih pelarut yang aman dan menghasilkan rendemen tinggi dengan kualitas warna dan   aktivitas antioksidan yang baik. Tujuan penelitian ini adalah untuk   mengekstrak antosianin kulit melinjo merah menggunakan berbagai rasio etanol:   air dan mengetahui stabilitas warna dan aktivitas antioksidatif   antosianin pada berbagai lama pemanasan. Ekstraksi dilakukan menggunakan rasio pelarut etanol:air dengan perbandingan (100:0); (75:25); (50:50); (25:75); (0:100). Ekstrak antosianin dianalisis rendemen, antosianin dan aktifitas antioksidannya. Hasil terbaik dipakai sebagai penelitian tahap kedua dengan mengukur stabilitas warna antosianin dan aktivitas   antioksidatifnya berbagai lama pemanasan (10, 20, 30, 40 dan 50 menit).      Hasil penelitian menunjukkan bahwa pelarut etanol dan air   dengan rasio (100:0)) menghasilkan ekstrak   antosianin kulit melinjo merah terbaik dengan rendemen 12,95%, kadar total antosianin 43,52 mg/L dan aktivitas   antioksidan (penghambatan DPPH) 66,29%. Ekstrak   antosianin kulit merah antosianin   stabil pemanasan 10-30 menit.
Enhancement the Knowledge and Skills of SMK N 6 Kendal Students Through the Practice of Making Kombucha Tea: Peningkatan Pengetahuan dan Keterampilan Siswa SMK N 6 Kendal Melalui Praktik Pembuatan Teh Kombucha Rachma, Anisa; Rohadi, Rohadi; Kunarto, Bambang
JAKADIMAS (Jurnal Karya Pengabdian Masyarakat) Vol. 2 No. 2 (2025): JAKADIMAS
Publisher : Fakultas Teknologi dan Industri Pangan Unisri Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jakadimas.v2i2.11059

Abstract

The biotechnology subject for processing agricultural products at SMK N 6 Kendal is considered lacking. In fact, skills in the field of biotechnology can be applied to food production and this is in accordance with the competencies required by students majoring in Agribusiness on Agricultural Product Processing (APHP) at SMK N 6 Kendal. The aim of community service activities (PKM) is to increase students' knowledge and skills in making Kombucha tea. The PKM method includes several stages, namely, survey, coordination of preparation, implementation, monitoring and evaluation. The stages of PKM implementation are delivered through lectures and practice. The PKM results show that the average score of the questionnaire test results with both the pretest and post-test questionnaires is very good, with an average score of 16.2 (pretest) and 16.3 (post-test) out of a potential questionnaire score of 20. However Thus, lectures are not effective for the purpose of increasing student knowledge.
Co-Authors - Iswoyo Aldila Sagitaning Putri Devy Angga Gunantar, Devy Angga Dewi Larasati, Dewi Elly Yuniarti Sani Iswoyo Iswoyo Putri, Aldila Sagitaning Putri, Soraya Kusuma Rachma, Anisa Rohadi Rohadi Sani, Elly Yuniarti Soraya Kusuma Putri Sri Budi Wahjuningsih, Sri Budi Teguh Teguh Wahjungsih, Sri Budi