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Optimasi ampas jahe merah (Zingiber officinale var rubrum) sebagai essential oils terintegrasi metode eae (enzyme – assisted extraction) dan destilasi fraksinasi Miftah Chuddin; 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.v14i2.3214

Ginger dregs left over from processing ginger commodities contain a bioactive compound, namely zingiberene, which has the potential to be used as a functional product in the form of essential oil. The aim of this research was to determine the effect of treatment with variations in cellulase enzyme concentration and duration of enzymatic extraction (Enzyme-assisted extraction) on the yield characteristics, acid number and refractive index of red ginger dregs oil. This research used a factorial group experimental design (RAK) consisting of 2 factorials, namely the concentration of cellulase enzyme powder (1%, 1.5% and 2%) and the duration of EAE (Enzyme-assisted extraction) extraction (130 minutes and 180 minutes) with 3 repetitions, resulting in 6 treatment combinations and 18 experiments.. The analysis carried out in this study was an analysis of the percentage yield of red ginger dregs essential oil and an analysis of the quality including the value of the acid number and refractive index. The results showed that the concentration of the cellulose enzyme with the duration of the EAE extraction produced yield percentages ranging from 19.13% - 38.3%, percentages of acid numbers ranging from 1.25 - 1.93 mgKOH/g and refractive index ranging from 1.08 - 1.30. The effectiveness test showed that the best treatment was achieved by treatment code X2Y3 with a treatment factor (EAE extraction duration of 180 minutes: 2% cellulosic enzyme concentration) with NP parameters (productivity value) yield 0.34, acid number 0.29 and refractive index 0.37.

PENDAMPINGAN PENYUSUNAN RENCANA PELAKSANAAN PEMBELAJARAN DENGAN MENGINTEGRASIKAN KEGIATAN BERTANI BERSAMA ORANG TUA PADA GURU RAUDHATUL ATHFAL (RA) IGRA di SUKOREJO PASURUAN Mamilianti, Wenny; Swasono, Muh. Aniar Hari; S.Ag., MA, Wiwin Wiwin Fachrudin Yusuf
Jurnal Abdi Insani Vol 11 No 4 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i4.1980

IGRA Sukorejo, which is an organization of Raudhatul Athfal (RA) teachers in Sukorejo District, has implemented a program of learning and playing with parents in farming and processing the results of farming. The initial idea for learning to farm with family was to foster togetherness with parents while fulfilling children's nutrition. This IGRA plan has not been implemented optimally due to limited resources, such as human resources and supporting facilities and infrastructure, in addition, the Learning Implementation Plan has not been integrated into the curriculum. The purpose of this activity is to improve teachers' ability in preparing a Learning Implementation Plan on Farming with Parents as a local content subject in Raudhatul Athfal (RA). The PKM implementation approach method used is Socialization, Training/workshop, Mentoring, Monitoring and Evaluation. The result of this activity was an increase in the skills of Raudhatul Athfal (RA) teachers, 86.67% or 26 people were able to prepare and complete RPP. The post-test results showed that out of 30 participants representing 15 RAs at IGRA Sukorejo, they stated that they were willing to implement the science and technology provided in RA student learning. This activity provides new knowledge and skills for RA teachers in preparing the implementation of agriculture-based learning. The increase in teachers' knowledge and skills in preparing lesson plans is proven by the availability of agricultural lesson plans that are ready to be implemented.

Influence of Food Preservation Technology, Sanitary Hygiene, and Shelf Life on the Quality of Processed Food Products in the Indonesian Food Industry Rissa Megavitry; Swasono, Muh. Aniar Hari; Priyana, Yana
West Science Interdisciplinary Studies Vol. 2 No. 02 (2024): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v2i02.672

This research investigates the intricate relationships between food preservation technology, sanitary hygiene practices, shelf life, and the quality of processed food products within the Indonesian food industry. Employing Structural Equation Modeling using Partial Least Squares (SEM-PLS), the study explores the impact of these factors on processed food quality. The sample comprises 250 participants, and the data are analyzed through various fit indices, measurement model assessments, and structural model analyses. The findings reveal significant positive relationships between food preservation technology, sanitary hygiene, shelf life, and the quality of processed food products. The results contribute valuable insights for manufacturers, regulators, and consumers, emphasizing the importance of a comprehensive approach to ensure optimal quality and safety in the processed food industry.

Influence of Food Preservation Technology, Sanitary Hygiene, and Shelf Life on the Quality of Processed Food Products in the Indonesian Food Industry Rissa Megavitry; Swasono, Muh. Aniar Hari; Priyana, Yana
West Science Interdisciplinary Studies Vol. 2 No. 02 (2024): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v2i02.672

This research investigates the intricate relationships between food preservation technology, sanitary hygiene practices, shelf life, and the quality of processed food products within the Indonesian food industry. Employing Structural Equation Modeling using Partial Least Squares (SEM-PLS), the study explores the impact of these factors on processed food quality. The sample comprises 250 participants, and the data are analyzed through various fit indices, measurement model assessments, and structural model analyses. The findings reveal significant positive relationships between food preservation technology, sanitary hygiene, shelf life, and the quality of processed food products. The results contribute valuable insights for manufacturers, regulators, and consumers, emphasizing the importance of a comprehensive approach to ensure optimal quality and safety in the processed food industry.

Optimasi ampas jahe merah (Zingiber officinale var rubrum) sebagai essential oils terintegrasi metode eae (enzyme â€“ assisted extraction) dan destilasi fraksinasi: Optimization of red ginger dregs (Zingiber officinale var rubrum) as essential oils integrated with eae (enzyme-assisted extraction) and fractional distillation methods Chuddin, Miftah; Swasono, Muh. Aniar Hari
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 14 No 2 (2023)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v14i2.3214

Ginger dregs left over from processing ginger commodities contain a bioactive compound, namely zingiberene, which has the potential to be used as a functional product in the form of essential oil. The aim of this research was to determine the effect of treatment with variations in cellulase enzyme concentration and duration of enzymatic extraction (Enzyme-assisted extraction) on the yield characteristics, acid number and refractive index of red ginger dregs oil. This research used a factorial group experimental design (RAK) consisting of 2 factorials, namely the concentration of cellulase enzyme powder (1%, 1.5% and 2%) and the duration of EAE (Enzyme-assisted extraction) extraction (130 minutes and 180 minutes) with 3 repetitions, resulting in 6 treatment combinations and 18 experiments.. The analysis carried out in this study was an analysis of the percentage yield of red ginger dregs essential oil and an analysis of the quality including the value of the acid number and refractive index. The results showed that the concentration of the cellulose enzyme with the duration of the EAE extraction produced yield percentages ranging from 19.13% - 38.3%, percentages of acid numbers ranging from 1.25 - 1.93 mgKOH/g and refractive index ranging from 1.08 - 1.30. The effectiveness test showed that the best treatment was achieved by treatment code X2Y3 with a treatment factor (EAE extraction duration of 180 minutes: 2% cellulosic enzyme concentration) with NP parameters (productivity value) yield 0.34, acid number 0.29 and refractive index 0.37.

PENDAMPINGAN TRANSFORMASI ADMINISTRASI MELALUI APLIKASI MICROSOFT EXCEL PADA KSM WILO DESA KETANIRENG KECAMATAN PRIGEN PASURUAN Riswandari, Ninuk; Swasono, Muh Aniar Hari
Reswara: Jurnal Pengabdian Kepada Masyarakat Vol 3, No 1 (2022)
Publisher : Universitas Dharmawangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46576/rjpkm.v3i1.1673

Kegiatan pengabdian masyarakat dengan metode blended learning dengan tema "DIGITALISASI SAMPAH" bertujuan untuk mempraktikkan ilmu pengetahuan, teknologi dan seni secara online dan offline akibat mewabahnya virus Covid-19. Kegiatan ini diharapkan dapat menjadi motivasi dan fasilitasi upaya pembangunan, terutama di daerah pedesaan. Masyarakat dapat berbagi permasalahan dan mencari solusi dengan partisipasi tim pengabdian masyarakat sehingga kerjasama terjalin dalam proses pembangunan di daerah setempat. Tujuan atau target yang diharapkan dapat dicapai adalah: (a) mengubah administrasi pengelolaan sampah dari manual menjadi digital. (b) mengetahui pengoperasian bank sampah; (c) mengetahui proses pengolahan limbah. Metode pelaksanaan kegiatan pengabdian masyarakat dilakukan dalam bentuk PAR (Participatory Action Research) sertaÂ sosialisasi dan pelatihan dengan melibatkan masyarakat, pemerintah desa dan pengelola bank sampah secara langsung dan tidak langsung. Beberapa hasil yang dicapai dari kegiatan pengabdian masyarakat ini adalah sistem administrasi pengelolaan sampah menggunakan Microsoft Excel, dioperasikannya sistem bank sampah dan proses pengolahan limbah organik

Pendampingan Penerapan Hazard Analysis Critical Control Point (HACCP) Pada UMKM Pengolahan Abon Lele Ernawati, Ernawati; Ainiyah, Roisatul; Palupi, Hapsari Titi; Syarwani, Muhammad; Hasyim, Mochamad; Huda, Miftahul; Ahwan, Zainul; Hakim, Lukman; Sulhan, Muhammad; Swasono, Muh Aniar Hari
Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Vol. 8 No. 2 (2025): April 2025
Publisher : STMIK Royal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33330/jurdimas.v8i2.3630

Suole MSME is a catfish floss producer committed to enhancing product quality through the implementation of the Hazard Analysis and Critical Control Point (HACCP) system. Implementation is carried out by development and verification of the production process flow diagram, hazard identification, determination of Critical Control Points (CCPs), and establishment of critical limits. This community service activity aimed to provide knowledge and assistance in HACCP implementation to enhance food safety, product quality, and competitiveness. The activity was conducted from October to December 2024 at UMKM Suole, and included interviews, field observations, and HACCP assistance and analysis. The results show that the catfish floss production process involves several critical stages that require monitoring, such as raw material reception, meat separation, frying, and packaging. Hazard identification and determination of Critical Control Points (CCPs) have been carried out to prevent biological, chemical, and physical contamination. The importance of developing Standard Operating Procedures (SOPs), maintaining sanitation, and controlling processing time and temperature was emphasized. Improving the understanding of HACCP among MSME actors is a key factor in effective hazard control and achieving food safety.Keywords: catfish floss; food safety; HACCP; hazard Abstrak: UMKM Suole merupakan salah satu produsen abon lele yang berupaya meningkatkan kualitas produk melalui penerapan Hazard Analysis Critical Control Point (HACCP). Penerapan dilakukan dengan penyusunan dan verifikasi diagram alir proses produksi abon lele, identifikasi bahaya, serta penetapan CCP dan batas kritis. Kegiatan pengabdian ini bertujuan memberikan wawasan dan pendampingan penerapan HACCP guna meningkatkan keamanan pangan, mutu, dan daya saing produk. Kegiatan dilaksanakan pada Oktober hingga Desember 2024 di UMKM Suole, meliputi wawancara, observasi lapangan, serta pendampingan dan analisis HACCP. Hasil kegiatan menunjukkan bahwa proses produksi abon lele mencakup beberapa tahap penting yang memerlukan pengawasan, seperti penerimaan bahan baku, pemisahan daging, penggorengan, dan pengemasan. Telah dilakukan identifikasi bahaya dan penetapan titik kendali kritis (CCP) untuk mencegah kontaminasi biologis, kimia, dan fisik. Selain itu, ditekankan pentingnya penyusunan SOP, sanitasi, serta pengendalian suhu dan waktu proses. Peningkatan pemahaman pelaku UMKM terhadap HACCP menjadi faktor kunci dalam pengendalian bahaya dan pencapaian keamanan pangan produk.Kata kunci: abon lele; bahaya; HACCP; keamanan pangan

Penguatan Potensi Maritim melalui Peningkatan Usaha Pengolahan Hasil Perikanan dan Pendidikan di Desa Patuguran Kabupaten Pasuruan Palupi, Hapsari Titi; Swasono, Muh. Aniar Hari; An Nabawy, Achmad Riefqy; Rizqi, Silfi Oktafiani; Rohima, Ainur Febrianti; Akhsani, Murikhatul; Isnaini, Nurul; Dayana, Putri; Dewitasari, Eka Aprilia; Zaidan , Muchammad
JATIMAS : Jurnal Pertanian dan Pengabdian Masyarakat Vol. 5 No. 2 (2025): NOVEMBER
Publisher : Kadiri University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30737/jatimas.v5i2.6792

The objectives of the Community Service Program (KKN) in Patuguran Village are: 1) Building partnerships between students, the village government, and the community to create sustainable village development, especially in the maritime sector. 2) Increasing knowledge related to branding, packaging, and digital marketing of fishery product processing businesses as an effort to strengthen maritime economic potential. 3) Increasing knowledge and fostering a love of maritime potential through maritime creativity-based teaching activities for elementary school students. The methods used include observation, interviews, training, mentoring, creative teaching activities, and pre-test and post-test evaluations. Strengthening maritime potential through fishery product business development and maritime creativity education successfully achieved the expected goals. There was an increase in knowledge and interest among the village community to become entrepreneurs in fishery product processing. Training and mentoring in packaging, branding, and digital marketing led to the development of brands, labels, product packaging, and marketing channels through social media accounts, thereby enhancing product marketing. Educational activities with a maritime creativity theme for elementary school students increased students' knowledge about maritime potential, fostered a love of the maritime, and enhanced students' creativity and skills. These activities need to be continuously developed with a focus on economic empowerment and education as an effort to maintain the sustainability of maritime village development. Tujuan kegiatan KKN di Desa Patuguran adalah: 1) Membangun kemitraan antara mahasiswa, pemerintah desa dan masyarakat untuk menciptakan pembangunan desa yang berkelanjutan terutama dari sektor maritim, 2) Meningkatan pengetahuan terkait branding, pengemasan, dan digital marketing usaha pengolahan hasil perikanan sebagai upaya penguatan potensi ekonomi maritim, 3) Meningkatkan pengetahuan dan menumbuhkan kecintaan terhadap potensi maritim melalui kegiatan pengajaran berbasis kreativitas maritim bagi siswa sekolah dasar. Metode yang digunakan meliputi observasi, wawancara, pelatihan, pendampingan, serta kegiatan pengajaran kreatif, serta evaluasi pre-test dan post-test. Penguatan potensi maritim melalui pengembangan usaha hasil perikanan dan pendidikan kreativitas maritim berhasil mencapai tujuan yang yang diharapkan. Terdapat peningkatan pengetahuan dan ketertarikan masyarakat desa untuk menjadi pelaku usaha pengolahan hasil perikanan. Pelatihan dan pendampingan branding pengemasan, dan digital marketing menghasilkan merk, label, kemasan produk, serta saluran pemasaran melalui akun media sosial sehingga meningkatkan pemasaran produk. Kegiatan pendidikan dengan tema kreativitas maritim bagi murid sekolah dasar memberikan peningkatan pengetahuan siswa tentang potensi maritim, tumbuhnya rasa cinta maritim, serta meningkatkan kreativitas dan keterampilan siswa. Kegiatan ini perlu terus dikembangkan yang berfokus pada pemberdayaan ekonomi dan pendidikan sebagai upaya menjaga keberlanjutan pembangunan desa maritim.

Pengembangan Bubur Mp-Asi Instan Berbasis Tepung Tempe (Glycine max L.) Dan Tepung Jagung (Zea mays L.) Ditinjau Dari Karakteristik Fisikokimia khilda amaliyah; Muh Aniar Hari Swasono
Journal of Innovative and Creativity Vol. 5 No. 2 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i2.2726

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung tempe (Glycine max L.) dan tepung jagung (Zea mays L.) terhadap karakteristik kimia dan organoleptik bubur MP-ASI instan. MP-ASI instan merupakan alternatif makanan pendamping ASI yang praktis dan bergizi, khususnya untuk mengatasi masalah stunting pada balita. Pemanfaatan bahan lokal seperti tempe yang kaya protein nabati dan jagung yang tinggi karbohidrat diharapkan dapat meningkatkan kualitas gizi dan daya terima produk. Penelitian ini menggunakan lima formulasi dengan perbandingan berbeda antara tepung tempe dan tepung jagung, yaitu F0 (25:29), F1 (30:24), F2 (20:34), F3 (35:19), dan F4 (15:39). Analisis dilakukan terhadap karakteristik kimia (kadar air, abu, lemak, dan protein) serta uji organoleptik (rasa, aroma, warna, dan tekstur) pada dua bentuk produk, yaitu bubuk instan dan bubur hasil seduhan. Hasil analisis kimia menunjukkan bahwa kandungan gizi dipengaruhi oleh proporsi bahan. Formulasi F4 memiliki kadar protein tertinggi (19,05%) dan kadar lemak tertinggi (11,30%), sedangkan kadar air terendah juga dimiliki oleh F4 (3,63%). Kandungan abu tertinggi juga ditemukan pada F4 (2,39%), menunjukkan kestabilan unsur mineral. F1 dan F3 memiliki kandungan gizi yang seimbang dan stabil, menjadikannya unggul dalam uji organoleptik. Pada aspek tekstur, F1 dan F4 memperoleh skor tertinggi dalam bentuk bubur karena teksturnya lembut, mudah larut, dan sesuai dengan kebutuhan bayi. F0 unggul dalam bentuk bubuk karena menghasilkan serbuk halus yang tidak menggumpal. Dari segi aroma, F3 paling disukai baik dalam bentuk bubuk maupun bubur karena memiliki aroma netral dan tidak menyengat, sementara F4 cenderung memiliki aroma fermentatif yang kurang disukai. Aspek rasa menunjukkan bahwa F1 memperoleh skor tertinggi setelah diseduh (4,32), diikuti F3 (4,28), karena kombinasi rasa manis alami dari jagung dan rasa gurih dari protein terhidrolisis tempe. Sebaliknya, F4 memiliki skor terendah karena dominasi rasa asam dan pahit akibat senyawa fermentatif. Warna bubur terbaik terdapat pada F1 (3,96) karena warna kuning cerah dari pigmen karotenoid jagung, yang menarik secara visual dan diasosiasikan dengan makanan sehat. Meskipun tidak semua perbedaan antar perlakuan signifikan secara statistik, kecenderungan data menunjukkan preferensi panelis terhadap formulasi tertentu. Penentuan perlakuan terbaik dilakukan menggunakan metode De Garmo dengan pembobotan aspek kimia dan sensorik. Hasilnya menunjukkan bahwa F4 merupakan perlakuan terbaik dengan nilai bobot tertinggi (0,666), diikuti F2 dan F1. Keunggulan F4 berasal dari tingginya kadar protein dan tekstur yang baik dalam bentuk bubur, meskipun memiliki kekurangan pada aspek aroma. Penelitian ini menunjukkan bahwa formulasi yang tepat dari bahan lokal seperti tepung tempe dan tepung jagung dapat menghasilkan produk MP-ASI instan yang bergizi, aman dikonsumsi, serta disukai oleh konsumen, sehingga berpotensi menjadi alternatif solusi pangan dalam pencegahan stunting pada anak balita.

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