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All Journal Jurnal AGROTEKNOLOGI Berkala Ilmiah Pertanian Warta IHP (Warta Industri Hasil Pertanian) UNEJ e-Proceeding JMM (Jurnal Masyarakat Mandiri) KARSA: Jurnal Sosial dan Budaya Keislaman (Journal of Social and Islamic Culture)
Ahmad Nafi
Department Of Agricultural Product Technology, Jember University.
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Other

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SUBSTITUSI JAMUR MERANG (Volvariella volvaceae) DAN TEPUNG KORO PEDANG TERMODIFIKASI (Canavalia ensiformis L.) PADA PEMBUATAN BAKSO SAPI Ahmad Nafi'; Wiwik Siti Windrati; Nurud Diniyah; Mega Pusva Sintha
JURNAL AGROTEKNOLOGI Vol 8 No 01 (2014)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (194.264 KB)

Abstract

Modified jack bean flour consists high protein which has a potential function for meatball product. This research was intended to identify the effect of the use of mushroom and modified jack bean as substituting ingredients of beef physical and chemical of the produced meatballs. The research used randomized block design (RBD), which consisted of one factor with 3 replications in each treatment, that is, the ratio variation of mushroom : modified jack bean flour : beef (F), in ratio of F1 (30%:10%:60%) , F2 (40%:15%:45%), F3 (50%:20%:30%), F4 (60%:25%:15%), F5 (70%:30%:0%) and 100 % beef. The data obtained were processed using analysis of variance. If there were significantly different data then, further test would be conducted using DMRT (Duncan Multiple Range Test) at 5% level. The effectiveness test results showed that the best value was from formulation F1 (ratio of mushroom : jack bean : beef at 30 : 10 : 60). Meatballs produced from the treatment had color brightness value of 54.58, texture 435.20 g/5mm, water content 53.88%, ash content 1.83%, fat content 1.37%, protein content 9.42%, carbohydrate content 33.50%, and fiber content 2.72 %.Keywords: Volvariella volvaceae, jack bean flour, meatball, protein, fat
PEMBERDAYAAN KELOMPOK PETANI BUAH NAGA MELALUI ANEKA PRODUK OLAHAN Nurud Diniyah; Ahmad Nafi’; Ni Ketut Leseni; Inayatus Nur Dwiyanti
JMM (Jurnal Masyarakat Mandiri) Vol 6, No 2 (2022): April
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (400.751 KB) | DOI: 10.31764/jmm.v6i2.7203

Abstract

Abstrak: Tujuan dari kegiatan Pengabdian Masyarakat ini adalah untuk: (1) meningkatkan penngetahuan kelompok tani buah naga akan manfaat, teknologi pengolahan dan diversifikasi/aneka olahan produk berbasis buah naga; (2) mengembangkan paket teknologi pengolahan buah naga menjadi berbagai produk olahan; dan (3) melakukan uji organoleptik penerimaan konsumen terhadap produk olahan buah naga. Metode kegiatan yang digunakan adalah ceramah, demonstrasi, dan pelatihan. Evaluasi kegiatan pengabdian masyarakat dilakukan pada aspek input, proses, produk, dan kepuasan peserta. Peserta kegiatan ini adalah petani buah naga sejumlah 30 orang di Desa Kemuning lor, Kecamatan Arjasa, Kabupaten Jember. Hasil kegiatan menunjukkan bahwa: (1) meningkatnya pemahaman petani buah naga terkait manfaat, teknologi pengolahan buah naga dan diversifikasi/aneka olahan produk berbasis buah naga; (2) buah naga dapat menjadi berbagai jenis produk olahan (selai, sari buah, manisan dan cake) dengan menggunakan teknologi yang sederhana, dan dapat dilakukan oleh industri rumah tangga dengan kualitas produk sesuai dengan standar; dan (3) berdasarkan tingkat penerimaan konsumen produk olahan buah naga berkisar dari suka sampai sangat suka untuk warna dan antara agak suka sampai suka untuk rasa, aroma dan keseluruha. Pengabdian masyarakat ini, mampu memberdayakan, memotivasi, dan mendorong jiwa kewirausahaan para peserta.Abstract: The objectives of this Community Service activities are to: (1) increase knowledge of dragon fruit’s groups on benefits, processing technology and diversification/various processed products based on dragon fruit; (2) develop a technology package for processing dragon fruit into various processed products; (3) evaluate organoleptic test of consumer acceptance of processed dragon fruit products. The methods of this activities used lectures, demos, and training. Evaluation of community service was carried out on aspects of input, process, product, and participant satisfaction. The participants of this activity were dragon fruit farmers (30 persons) in Kemuning Lor Village, Arjasa District, Jember Regency. The results of community service showed that: (1) increasing understanding of dragon fruit farmers regarding the benefits, dragon fruit processing technology and diversification/various processed products based on dragon fruit; (2) dragon fruit could be processed into various types of processed products (jam, dragon fruit juice, candy, and cakes) using simple technology, and can be carried out by home industries with product quality according to standards; (3) based on the level of consumer acceptance of processed dragon fruit products, ranging from liking to very liking for color and from slightly liking to liking for taste, aroma and overall. Community service was able to empowered, motivated, and encouraged the entrepreneurial spirit of the participants.
Pecel Pithik: Tradition, Culture, and Its Impact on The Socioeconomic Welfare of Osingese People in Banyuwangi Farida Wahyuningtyas; Akhmad Haryono; Novia Luthviatin; Ahmad Nafi'; Iken Nafikadini
KARSA Journal of Social and Islamic Culture Vol. 26 No. 1 (2018)
Publisher : Universitas Islam Negeri Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19105/karsa.v26i1.1531

Abstract

This study aimed to explore and describe the existence of pecel pithik in the tradition of Osingese tribe of Banyuwangi and its impact on the social economic welfare of the very community. Qualitative approach method was used to achieve the purpose of this research. Data were collected through observation, in-depth interviews, note taking, and recording. Data analysis method operative in the study was descriptive qualitative method with thematic content analysis. This study has evinced that pecel pithik is a cultural asset of Osingese society, which is rooted in fundamental traditional agrarian values with selamatan, originally presented in rice fields in the form of tumpeng before harvest in the hope of good harvest and blessing. This was done to improve the society’s welfare and elevate their degree. Today, pecel pithik presented at rituals (selamatan) such as barong ider bumi and tumpeng sewu (bersih desa). Pecel Pithik has now been a potential of socioeconomic capital for regional progress as a resource of economic development to improve societies’ welfare.
Co-Authors Achmad Subagio Akhmad Haryono Anis Shabrina Hanifa Carolina Hendra Puspita Maqdiz Farida Wahyuningtyas Herlina . Herlina . Iken Nafikadini Inayatus Nur Dwiyanti Jayus Jayus Lutfi Firdaus M. Maryanto Mega Pusva Sintha Muhammad Gozalli Ni Ketut Leseni Novia Luthviatin Nurhayati Nurhayati Nurhayati Nurhayati Nurhayati Nurhayati Nurud Diniyah Prasetyo, Aris Pratiwi Loelinda Triana Lindriati Tutik Windaryati Wiwik Siti Windrati Wiwik Siti Windrati Yulita Nur Pratiwi Yulita Nur Pratiwi Zakiyatul Fachirah