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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Jurnal Terapan Abdimas TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian AGROMIX JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Jurnal Abdi Insani Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Asia Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Jurnal Abdimas Sangkabira Empowerment: Jurnal Pengabdian Masyarakat Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Eastasouth Journal of Effective Community Services Jurnal Multidisiplin West Science West Science Interdisciplinary Studies West Science Interdisciplinary Studies Mutiara : Jurnal Ilmiah Multidisiplin Indonesia

Muh. Aniar Hari Swasono

Universitas Yudharta Pasuruan

Author-ID : 3105938

Religion Aerospace Engineering 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 Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Neuroscience Physics Public Health Social Sciences Transportation Veterinary Other

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IbM Mix Farming Dengan â€œNutrisi Alamiâ€ Solusi Pemenuhan Kebutuhan Pangan yang Sehat dan Segar Swasono, M. Aniar Hari; Mamilianti, Wenny
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol 1 No 2 (2017): JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : Dewan Pimpinan Daerah (DPD) Forum Dosen Indonesia JATIM

The livelihoods the people of Sekarmojo village are mostly farmers and farm laborers. The average level ofeducation is primary school. This becomes an obstacle in technology adoption.  The village location is linked to a stonypath and not yet all paved. This condition causes the community of Sekarmojo Village not yet maximally in adoptinginformation especially information technology. Issues that exist within the partner community group, among others : (1)the lack of knowledge and technology in improving local resource-based welfare, (2) extensive yard has not been usedsustainably, (3) livestock and fishery activities have not been managed with sustainable technology, (4) housewife'sactivities yet leads to productive activities, (5) the supply of food (fish, meat and vegetables) that fresh can not be obtainedat any time. The purpose of this activity are: (1) Providing science and technology to the community in managing yardthat produces vegetables, meat and organic fish, (2) realizing sustainable food home area in Sekarmojo PurwosariPasuruan village, (3) increasing of human resource quality in production activity agriculture, (4) creating new businessopportunities within the community, (5) opening and expanding networks of cooperation with private and governmentagencies. The benefits of this activity are (1) the fulfillment of family food needs (2) the community has productiveactivities, (3) the formation of new business. Methods of implementation include community counseling, training, directdemonstration / practice, mentoring and evaluation to see the effectiveness of the program so that the program will besocialized efficiently. The results have been achieved, among others: (1) Partners have been able to create naturalnutrients that are useful for planting vegetables, fish farming and chicken farming. (2) Partners have an understandingand an increasing insight in the management of the yard. (3) Partners have new businesses that can supplementhousehold income, namely vegetable seeding business and organic vegetable sales. (4) Partners have started to make thedesign / business plan of breeding business

Persepsi peternak sapi dalam pemanfaatan kotoran sapi menjadi bi-ogas di Desa Sekarmojo Purwosari Pasuruan Amang Fathurrohman; Muh. Aniar Hari S; Moh. Awaludin Adam
Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Vol 25, No 2 (2015)
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jiip.2015.025.02.05

The aim of this research was to know the perception of cattle farmers towards dung utilization as biogas in Sekarmojo village, Purwosari, Pasuruan. The study used qualitative method with phenomenological approach. The data were collected from cattle farmers in Mojo hamlet, Sekar Mojo village, Pasuruan regency through interview, documentation and observation. The result showed that farmers in Sukorejo village did not utilize cow dung as biogas due to lack of knowledge about biogas. Instead of it, they prefered use it directly as fertilizer in their fields. Moreover, there were many negative perceptions such as village myth, expensive cost for biogas installation, worried of failure to sustain the biogas and traumatic of gas explosion.Keywords : biogas, dung, village, farmer, cattle

PERKEMBANGAN POLA PIKIR MASYARAKAT TERHADAP PENGELOLAAN SAMPAH DI DESA KARANGREJO KECAMATAN PURWOSARI, KABUPATEN PASURUAN Muh. Aniar Hari Swasono; Fatimatuz Zahroh; Ria Mutiara; Imroatun Nabila; Tian Zahril Mufidah
Community Development Journal : Jurnal Pengabdian Masyarakat Vol. 1 No. 3 (2020): Volume 1 Nomor 3 Tahun 2020
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/cdj.v1i3.914

Sampah adalah output dari masyarakat yang dianggap barang tidak berguna namun dengan semakin berkembangnya teknologi, maka nilai sampah kedepannya akan meningkat dan menjadi lahan usaha baru masyarakat. Desa Karangrejo Kecamatan Purwosari merupakan desa yang berkembang pesat dalam pertumbuhan ekonomi dan kesejahteraan masyarakat. Seiring dengan hal tersebut potensi sampah semakin besar sehingga perlu penanganan serius, salah satu upaya yang dilakukan adalah ingin merubah Mindset sebagian masyarakat itu dengan menanamkan pikiran bahwa â€œGARBAGE IS GOLDâ€ atau sampah adalah emas. Mindset ini kita tanamkan agar masyarakat mampu mengelola sampah dan menjadikanya lapangan pekerjaan sehingga sampah yang keluar dari masyarakat dan diangkut oleh Dinas Lingkungan Hidup hanyalah sampah yang benar-benar tidak dapat dikelola (residu). Sehubungan dengan ini, Pemerintahan Desa Karangrejo bekerjasama dengan Universitas Yudharta Pasuruan, Dinas Lingkungan Hidup (DLH), dan Forum Kabupaten Pasuruan Sehat (FKPS) mengadakan MOU untuk pembangunan Taman Edukasi sampah di Desa Karangrejo yang nantinya akan berisi tentang edukasi pemisahan sampah Organik, Non organik, dan Residu dan pembuatan kompos dari Sampah Organik. Kompos yang telah dibuat sebagian akan menjadi oleh-oleh para pengunjung dan sisanya akan masuk ke dalam BUMDes (Badan Usaha Miliki Desa) serta dijual kembali ke masyarakat ataupun dinikmati oleh petani yang ada di Desa Karangrejo tersebut.

Membangun Membangun Kebiasaan Membaca pada Anak di masa Pandemi Covid-19 melalui Program Satu Jam Tanpa Gawai di Griya Baca Desa Karangrejo Muh. Aniar Hari Swasono; An Immatus Sa’diyah; Risdia Eka Niafitri; Rohmania Hidayanti
Jurnal Pengabdian Masyarakat Vol 1 No 2 (2020): Jurnal Pengabdian Masyarakat
Publisher : LP2M Institut Teknologi dan Bisnis Asia Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32815/jpm.v1i2.236

Abstract:Starting at the endoflastyear 2019 the world was hit by a virus pandemic called Covid-19, where Indonesia also experienced the impact of this virus pandemic which caused system changes in various field sincluding in the world of education. During the Covid-19 pandemic, the learning process was carried out by providing materials and assignments through on line gadgets, starting from kinder gartent otertiary levels, which caused the intensity of deviceuse to increase. Public. The residents and youth in Dusun Karang Tengah have an advanced and creative mindset in reducing the use of gadgets during the Covid-19 pandemic. They outh and residents had the idea of creating a reading house in order to reducet heuse of gadgets for children in RT 3.When there searchers came to Karangrejo Village, the making of a reading house wasstill in the process, butafter a few days, the reading house could be occupied with its seacondition. After working with community leaders there, we are also trying to realize the reading house by creating a system and providing the needs needed for this reading house. In this reading house system, we use the Assed Based Community Development (ABCD) method where we try to foster reading interest in children in reducing the use of devices during this pandemic. During the mentoring process that the researcher scarried out, there was an increase in reading interest in children in Karangtengah Hamlet, especially Rt 03 Rw 06, in the development of reading houses made as attractive as possible.

PENGARUH PROPORSI KAYU SECANG (Caesalpinia sappan L.) DAN KAYU MANIS (Cinnamomum burmanii Bl) TERHADAP AKTIVITAS ANTIOKSIDAN “WEDANG SEMANIS” Abidusy Syakur Al Mahbub; Muh.Aniar Hari Swasono

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Minuman semanis merupakan minuman yang terbuat dari seduhan kayu secang dan kayu manis. Minuman ini terinspirasi dari wedang uwuh minuman asli Imogiri, Bantul, Yogyakarta. Tujuan penelitian ini untuk mencari tahu proporsi kayu secang dan kayu manis terhadap aktivitas antioksidan. Metode yang digunakan adalah Rancangan Acak Kelompok (RAK) faktorial yang terdiri dari 2 faktor. Faktor 1 proporsi kayu manis (K) terdiri dari 2 level yaitu 3g dan 6g. Faktor 2 proporsi kayu secang (S) terdiri dari 3 level yaitu 2g, 5g, 8g sehingga terdapat 6 kombinasi perlakuan yang masing masing diulang 2 kali. Analisis data menggunakan ANOVA dengan selang kepercayaan 1% dan 5%, apabila ditemukan pengaruh terhadap salah satu variabel maka dilanjutkan dengan uji BNT (5%). Pengamatan yang dilakukan meliputi uji kimiawi aktivitas antioksidan dan uji organoleptik rasa, aroma dan warna. Hasil penelitian dengan uji DPPH menghasilkan aktivitas antioksidan sangat kuat pada perlakuan K1S3 (kayu manis 3gr dan kayu secang 8gr) dengan parameter IC50 39,80 µg/mL (sangat kuat). Berdasarkan uji indeks efektifitas didapatkan kombinasi perlakuan terbaik terdapat pada K1S3 (kayu manis 3gr dan kayu secang 8gr) dengan hasil aktivitas antioksidan IC50 dengan nilai 39,80 µg/mL (sangat kuat), rasa dengan nilai 2,75 (tidak suka), aroma dengan nilai 3,60 (suka), warna dengan nilai 3,45 (suka).

Pengaruh fortifikasi ekstrak kulit buah naga super merah (Hylocereus costaricensis) terhadap kandungan antioksidan tape singkong kuning (Manihot utilissima Pohl) Ni’matusyukriyah Ni’matusyukriyah; Muh. Aniar Hari Swasono

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i1.1904

The super red dragon fruit peels waste that is under utilized by the people and prefers to be thrown away, has a lot of nutrient content over the fruit flesh, and the decline in people's interest in fermented cassava causes the loss of cassava farmers. Therefore, it is necessary to do research on the innovation of fermented cassava which also adds value to the nutritional content. This study aims to determine the effect of the addition of super red dragon fruit peels percentage and the addition of yeast percentage to antioxidant activity. The method used in the study of the manufacture of antioxidant fortified yellow cassava using factorial Randomized Block Design (RBD) consisting of 2 factors, the first factor consists of 3 levels and the second factor consists of 3. Of the two factors obtained 6 combinations of treatments. Each treatment was repeated three times, so that 18 treatment combinations were obtained. Tests carried out include physicochemical tests (antioxidant activity, pH, color intensity) and organoleptic tests (color, aroma, taste and texture). Analysis of physicochemical test using ANOVA. If it is significantly different, then it is followed by the Tukey method and to find the best treatment according to physicochemical parameters using the Zelleny method. Organoleptic test analysis uses the Friedman test and to find the best treatment according to organoleptic parameters using Effectiveness Index. The results of this study indicate that the combination treatment of the addition of super red dragon fruit peels by 30% w/v and the percentage yeast of 0.4% w/w is the best results according to physicochemical test parameters with the following characteristics: DPPH% Inhibition (83.115%), pH (4.53), L color intensity (50.2), Color intensity a + (47.7), Color intensity b + (12,32). The best treatment organoleptic test was obtained from a combination of treatment the percentage of the addition of super red dragon fruit peels by 30% b / v and the percentage of yeast 0.4% b / b provided that the average color organoleptic test score was 3.97 (likes), flavor 3 , 77 (likes), texture 2.77 (enough), taste 3.5 (likes).

Pengaruh penambahan proporsi tepung wortel (Daucus carota L.) dan lama pendinginan terhadap kualitas mikrobiologi bakso daging ayam Andik Dwi Purnomo; Muh. Aniar Hari Swasono

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v11i2.2192

This study aims to determine the effect of adding the proportion of carrot flour and cooling time on the microbiological quality of chicken meatballs and to determine the proportion of the best carrot flour added to chicken meatballs on microbiological and organoleptic quality. The method used in this research was randomized block design (RAK), which had 2 treatments, namely the addition of carrot flour to tapioca flour (0%, 25%, 50% and 75%) and cooling time (3 days and 5 days). The tests carried out included microbiology (pH, total plate count, total coliform, total yeast and mold) and organoleptic tests (taste, color, aroma, texture). The data obtained were analyzed using ANOVA statistical analysis using Minitab software and followed by the Tuckey difference test, while the organoleptic parameters were analyzed using the Fridmen test. The results of the study based on microbiological tests showed the best treatment according to the Zeleny method in L1W3 treatment (3 days cooling time; 25% tapioca flour: 75% carrot flour). The results of microbiological research showed that with pH (6.55), total plate count (0, 12 log10²cfu / gr), total coliform (0.03 log10²cfu / gr), total yeast and molds (0.17 log10²cfu / gr), and organoleptic taste 2.72 (neutral), aroma 2.92 (neutral), color 3 , 08 (neutral) and texture 3 (neutral). The results of the study based on the Organoletic test showed that the best treatment was in the L1W1 treatment (3 days cooling time; 75% tapioca flour: 25% carrot flour) the results of organoleptic research showed that with the provisions of pH (6.55), total plate count (1.43 log10²cfu / gr), total coliform (1.15 log10²cfu / gr), total yeast and mold (2.33 log10² cfu / gr), and organoleptic taste 3 (neutral), aroma 3.96 (like), color 3.64 (like ) and textures 2.32 (disliked).

Pengaruh proporsi biji nangka (Artocarpus heterophyllus L.) dan kacang hijau (Phaseolus radiatus L.) pada pembuatan sosis nabati Kunti Mufarikha; Muh Aniar Hari Swasono; Deny Utomo

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i1.2467

Jackfruit seeds and green beans can be used as a substitute for animal protein in making sausages. The purpose of this study was to obtain the right proportion of jackfruit seeds to the correct addition of mung bean flour for the manufacture of vegetable sausage products in terms of physicochemistry and organoleptic. The method used in this study was a 2 factor completely randomized design consisting of 9 treatments and three replications. The treatments were given in the form of the proportion of jackfruit seed flour (N1: 25%, N2: 50%, N3: 75%) with green beans (K1: 25%, K2: 50%, K3: 75%). The parameters measured were protein content test(Method Kjeldahl), texture (Method Texture Profile Analysis), and sensory test (Hedonic Method, Soekarto 1985). The sensory test used is a hedonic scale with 25 untrained panelists. Test of protein content and texture used data from the previous research literature. The results of this study indicated that the higher the proportion of jackfruit seeds and green beans had a significant effect on the parameters of protein content, texture, and organoleptic properties. From literary data, the best parameter of protein content is N3K1 (75% jackfruit seed flour + 75% green bean flour). While the best organoleptic value is the proportion of N1K3 (25% jackfruit seed flour + 25% green bean flour).

Pengaruh penambahan tepung sortgum dan bit root terhadap karakteristik flake Nur Fitri Hidayati; Muh. Aniar Hari Swasono

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v12i2.2682

One of the potential dry land food plants developed in Indonesia is sorghum. Sorghum is a kind of grass crop and is still a family with rice, corn and wheat. The carbohydrate content in the seeds is quite high, so it can be consumed as staple food, along with the development of many innovations that are done to make this plant to be better known and in the community's favor, one of the processed sorghum is Flakes, Sorghum Flakes is a processed food based on sorghum with the addition of beetroot root, sugar, salt and water. This study aims to determine the effect of the addition of sorghum flour (30 gr, 60 gr, 90 gr) and beetroot flour (5 gr, 10gr, 15 gr) to the characteristics of Flakes, Organoleptic parameters were analyzed statistically using the Fridmen test while to find out the best treatment in the test Organoleptic tests were carried out on the effectiveness index test, the experimental design used the Completely Randomized Design (CRD) method with 2 factors and 3 repetitions. The best treatment is determined by the effectiveness index test with the calculation results show the best treatment is on S2B2 with a formulation of 60gr sorghum flour and 10gr beetroot flour

Pengaruh konsentrasi ekstrak daun bambu (Gigantochloa apus) dan konsentrasi starter terhadap kadar total flavonoid, pH dan organoleptik pada yoghurt Vita Lestari Catur Intani; Muh. Aniar Hari Swasono

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.3007

Bamboo leaf extract contains flavonoids which have many benefits and herbal properties. The purpose of this study was to determine the effect of concentration of bamboo leaf extract and concentration of starter on total flavonoid content, pH value and yogurt organoleptic. This research was conducted using a Randomized Block Design (RAK) with 2 factors. Factor I was the concentration of bamboo leaf extract (5%, 10%, 15%) and factor II was the concentration of starter (4%, 5%, 6%). Parameters tested were total flavonoid content, pH and organoleptic (hedonic test). The results showed that the concentration of addition of fresh bamboo leaf extract and starter concentration had a very significant effect on total flavonoid levels. The pH value tends to decrease with increasing concentration of bamboo extract which is added to the manufacture of bamboo leaf yogurt. The concentration of starter used in making yogurt has a significant effect on the pH value of bamboo leaf yogurt. The best treatment results were yogurt with a concentration of 15% bamboo leaf extract and a starter concentration of 4% with a total flavonoid content of 560.89 mg EQ/ml, a pH value of 5.6, a preference scale for taste 3.82, color 3.02 and texture 3.3.

Co-Authors Abidusy Syakur Al Mahbub Afrizal Afrizal Ahmad Luthfi Ahwan, Zainul Amang Fathurrohman An Immatus Sa’diyah Andik Dwi Purnomo Arif Faizin As'idah, Fizriyatul Bakti, Rizal Chuddin, Miftah Deny Utomo Diana, Tutik Dianta Mustofa K. Dyah Ayu Suryaningrum E Ernawati, E Fatimatuz Zahroh Hanifah Nurul Muthmainah Hapsari Titi Palupi If'all, If'all Imroatun Nabila Indriyani Indriyani Indriyani Intan Wulandari Kunti Mufarikha Lukman Hakim Miftah Chuddin Miftahul Huda Misbach Munir Misbahul Munir Mochamad Hasyim Moh. Awaludin Adam Montaris Silaen Muhammad Hazmi Murtadlo, Kholid Ni’matusyukriyah Ni’matusyukriyah Nur Afifa Ramadayani Nur Fitri Hidayati Oktarina Priyana, Yana Ria Mutiara Risdia Eka Niafitri Rissa Megavitry Rissa Megavitry Rohmania Hidayanti Roisatul Ainiyah S.Ag., MA, Wiwin Wiwin Fachrudin Yusuf Sulhan, M. Suryaningrum, Dyah Ayu Syarwani, Muhammad Tian Zahril Mufidah Umarie, Iskandar Utami, Desy Cahyaning Utami, Desy Cahyaning Vita Lestari Catur Intani Wenny Mamilianti Yana Priyana Yusebla, Agil Yusniar Yusniar

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