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

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SUBSTITUSI TEPUNG LABU KUNING (Cucurbita moschata Durch) DAN KORO PEDANG (Canavalia ensiformis L.) TERHADAP TERIGU PADA PEMBUATAN CAKE Pratiwi Loelinda; Ahmad Nafi'; Wiwik Siti Windrati
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.89 KB) | DOI: 10.19184/j-agt.v11i1.5444

Abstract

Cake is one of the products bakeries. The main ingredient on the production of cake is wheat. Until now, Indonesia still imports wheat from other countries. Thus, to reduce wheat consumption can use food diversification such as pumpkin and jack bean. Jack bean (Canavalia ensiformis L.) has protein and carbohydrate content 24% and 25% respectively. Pumpkin (Cucurbita moschata Durch) is one of the agricultural commodities has protein and carbohydrate content 1,1,% and 6,6% respectively. The purpose of this research are to know the effect of pumpkin and jack bean flour on the physic and organoleptic characteristic of cake, to know the best formulation of pumpkin and jack bean flour. The best treatment cake is P5 (50% flour: 10% yellow pumpkin flour: 40% jack bean flour). Cake was 0hue at 92,20 which shows yellowish white color, chroma value at 22,26, expandability is 230,38%, staleness of day 0 at 42,72%, Δ change on day 0 to1 by 1.96%, Δ change on day 1 to 2 by 2.73%, effectivity test at 0,54% , Water content 38,26%, ash content 0,96%, fat content 4,01%, protein content 28,28%, and carbohydrate content 31,47%. Keywords: cake, pumpkin, jack bean
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.
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