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All Journal Berkala Ilmiah Pertanian Abdimas agriTECH UNEJ e-Proceeding EMPATI JURNAL PANGAN Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Anifa Studi Gender dan Anak Jurnal Konseling Pendidikan Islam Jurnal Penelitian Sains dan Teknologi Indonesia Al-Hayat: Journal of Islamic Education
Ahmad Nafi
Department of Agricultural Product Technology, Jember University.
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Education Environmental Science Health Professions Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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KARAKTERISTIK BROWNIES YANG DIBUAT DARI KOMPOSIT TEPUNG GEMBOLO (Dioscorea bulbifera L.) Windaryati, Tutik; Herlina, .; Nafi, Ahmad
Berkala Ilmiah Pertanian (e-ISSN: 2338-8331) Vol 1, No 2: NOVEMBER
Publisher : Berkala Ilmiah Pertanian (e-ISSN: 2338-8331)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (285.445 KB)

Abstract

[ENGLISH] Gembolo bulbs were an inferior crop which development has not been optimal. Gembolo bulbs rich in bioactive components such as glucomannan which were a water-soluble dietary fiber because it can absorb 200 times its weight of water. Brownies is a very popular food and flour composites research gembolo on making brownies has never been done, so the presence of composite flour in making gembolo brownies expected to improve the quality and flavor of brownies as a product that safe and good for consumers. The purpose of this study was to determine the influence of the type and percentage of composite gembolo flour physical chemical properties and organoleptic brownies generated. Parameters measured were ash content, moisture content, protein content, fat content, carbohydrate content, overrun, texture, baking loss, stanleness, sliced appearance and WHC. Data were analyzed by ANOVA. The best treatment of compsite treatment is A2B2 treatment (composite flour soaking gembolo 5% citric acid for 24 hours at 20%). Brownies of treatment had 0.68% ash content, water content of 16.83%, 5.15% protein, 23.78% fat content, carbohydrate content of 53.57%, 39.76% flower power, texture 77, 67%, baking loss 5.02%, and 33.96% WHC. Keywords: Brownies; Composite; Gembolo flour [INDONESIAN] Umbi gembolo merupakan tanaman inferior yang pengembangannya belum optimal. Umbi gembolo kaya akan kandungan komponen bioaktif berupa glukomanan yang merupakan serat pangan larut air karena dapat menyerap 200 kali berat air. Brownies merupakan makanan yang sangat digemari dan  penelitian komposit tepung gembolo pada pembuatan brownies belum pernah dilakukan, sehingga dengan adanya komposit tepung gembolo dalam pembuatan brownies diharapkan dapat meningkatkan kualitas dan citarasa brownies sebagai produk yang aman dan baik untuk konsumen. Tujuan dari penelitian ini adalah mengetahui pengaruh jenis dan persentase komposit tepung gembolo terhadap karakteristik fisik, kimia dan organoleptik brownies yang dihasilkan. Parameter yang diamati adalah kadar abu, kadar air, kadar protein, kadar lemak, kadar karbohidrat, daya kembang, tekstur, baking loss, stanleness, kenampakan irisan, dan WHC. Data yang diperoleh dianalisis dengan ANOVA. Perlakuan terbaik dari perlakuan komposit adalah perlakuan A2B2 (komposit tepung gembolo perendaman asam sitrat 5% selama 24 jam sebesar 20%).  Brownies dari perlakuan tersebut memiliki  kadar abu 0,68%, kadar air 16,83%, kadar protein 5,15%, kadar lemak 23,78%, kadar karbohidrat 53,57%, daya kembang 39,76%, tekstur 77,67%, baking loss 5,02%, dan WHC 33,96%. Kata Kunci: Brownies; Komposit; Tepung Gembolo How to citate: Windaryati T, Herlina, A Nafi. 2013. Karakteristik brownies yang dibuat dari komposit tepung gembolo (Dioscorea bulbifera L). Berkala Ilmiah Pertanian 1(2): 25-29.
Physical Properties of Gel and Edible Plastic from Whey and Tapioca In Various Ratio and pH Value Lindriati, Triana; ., Herlina; Nafi, Ahmad
UNEJ e-Proceeding Indonesian Protein Society (IPS), International Seminar and Workshop 2014
Publisher : UNEJ e-Proceeding

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Abstract

Edible plastic usually made from hydrocolloids and could be produced by solvent casting method whereas gel was made before casting. Potential of whey protein combined with tapioca as edible plastic based component was studied at this research. pH of solvent could affect interaction of whey and tapioca during  gel preparation. The gel’s characters affected on plastic’s characters . The research objectives were to study effect of whey and tapioca ratio and pH of solvent on physical properties of gel and edible plastics. Randomized Factorial Block Design were used. The two factors  were  porpotion of whey protein-starch mixture (0%, 20%, 40%, 60%, 80%, 100%) and pH of solvent ( 4, 7 and 9). Increasing of whey porpotion could increase solubility of gel but decrease gel’s lightness and texture. Increasing of pH could increase gel’s solubility and decrease lightness and texture. There was significant effect (p≤0,05) of whey porpotion and pH interaction on gel’s characters. Increasing of whey porpotion could increase tensile strength and decrease elongation and solubility of edible plastics but the increasing of tensile strength was not significant (p≥0,05). Increasing of pH could increase elongation and decrease tensile strength and plastic’s solubility. There wasn’t significant effect (p≥0,05) of whey porpotion and pH interaction on edible plastic’s characters. The result showed that whey addition had decreased plastic’s characters even at 100% whey ratio tensile strength and elongation value were zero, edible plastic could not be produced from 100% whey. Keywords: texture, solubility, elongation, tensile strength, interaction
Identifikasi Potensi MOCAF (Modified Cassava Flour) sebagai Bahan Pensubstitusi Teknis Terigu pada Industri Kecil dan Menengah di Jawa Timur (Potency Identification of MOCAF (Modified Cassava Flour) as Technical Substitution of Wheat Flour in Small and Medium Enterprises in East Java) Ruriani, Eka; Nafi, Ahmad; Yulianti, Liony Dwi; Subagio, Achmad
JURNAL PANGAN Vol 22, No 3 (2013): PANGAN
Publisher : Perum BULOG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (433.605 KB) | DOI: 10.33964/jp.v22i3.99

Abstract

Indonesia memiliki ketergantungan yang tinggi terhadap terigu sebagai salah satu sumber pangan pokok. Salah satu upaya untuk mengurangi ketergantungan terhadap penggunaan terigu adalah dengan memberdayakan dan memanfaatkan kekayaan alam Indonesia. Penggunaan MOCAF (Modified Cassava Flour) yang berasal dari singkong adalah salah satu solusi. Penelitian ini mengkaji potensi secara teknis penggunaan MOCAF sebagai bahan pensubstitusi terigu untuk pembuatan berbagai produk pangan, khususnya pada Industri Kecil Menengah (IKM) pengguna terigu di Jawa Timur. METODOLOGI bersifat deskriptif kuantitatif melalui survei, penyebaran kuesioner, dan wawancara. Interpretasi data disajikan dalam bentuk tabel, gambar, dan diagram. Selain itu juga dilakukan analisis SWOT untuk mengetahui faktor internal dan eksternal yang mempengaruhi perkembangan MOCAF. Hasil penelitian menunjukkan bahwa secara teknis, potensi MOCAF sebagai bahan pensubstitusi terigu dalam pembuatan berbagai macam produk pangan pada IKM pengguna terigu di Jawa Timur sebesar 54,43 persen. Analisis SWOT pada diagram cartesius menunjukkan bahwa posisi produk MOCAF berada pada kuadran I, yaitu browth (pertumbuhan). Posisi produk MOCAF berada dalam posisi yang menguntungkan atau dapat dikatakan bahwa MOCAF mempunyai kekuatan dan peluang yang besar dalam pertumbuhannya. Hasil matrik IE menunjukkan posisi kekuatan internal dan eksternal produk MOCAF berada pada sel IV, yang membutuhkan strategi pengembangan yang hati-hati karena persaingan yang cukup tinggi.Indonesia has high dependency on wheat flour as one of staple food sources. Exploration of indigenous natural resources is needed to reduce this dependency. The application of MOCAF (Modified Cassava Flour) on food products, which is derived from cassava, is an alternative technology to solve the problem. The objective of this research is to identify the MOCAF potency to substitute wheat flour in producing various kinds of food products in the view of technical matter, particularly in small and medium enterprises (SMEs) as end users of wheat flour in East Java. Descriptive analysis is used to identify the potency by the methods of survey, questionnaire distribution, and interview. Tables, charts, and diagrams are used to interpret the data. SWOT analysis is also used to investigate internal and external factors affecting the MOCAF development. The results show that MOCAF could substitute 54.43 persen of wheat flour in food production. The SWOT analysis describes that MOCAF development is in the growth phase, a beneficial position which has massive strength and opportunities in its development. Matrix IE explains the MOCAF position is in the fourth cell, which should always build up new strategy because of the strict competition. 
Strengthening Religious Values Based on Youth Organizations to Prevent Devious Behavior of The Young Generation Saputro, Iwan Hardi; Ruhadi, Ruhadi; Arumsari, Nugraheni; Pramono, Didi; Nafi, Ahmad
Jurnal Abdimas Vol 27, No 2 (2023): December 2023
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/abdimas.v27i2.46849

Abstract

The challenges of the young generation today are faced with the age of the younger generation itself, where the age of the younger generation is a transitional age from adolescence to adulthood. At this time, of course, the younger generation does not have mature emotional stability, so they are often trapped in situations that lead to deviant behavior, such as drugs, free sex, brawls and other deviant behavior. One solution that can be offered to prevent deviant behavior is through instilling religious values, so this research is urgent to carry out. The aim of this research is to describe how religious organizations implement the cultivation of religious values in an effort to prevent deviant behavior of the younger generation in Wonosobo Regency. The method used in this research is a qualitative research approach which includes stages. The stages of this research method include: (1) preparation; (2) data collection; (3) data analysis; and (4) reflection. The results of this research were that at the beginning of its formation, activities were carried out including joint learning across classes and departments. Through weekly overnight shifts at group members' homes. During these rotating stays, activities include visiting local ulama to gain knowledge. When you return from the gathering, you can study together using discussion or question and answer methods. The peak activity is the joint prayer (mujahadah) after the tahajud at midnight. Apart from routine activities, this group also organizes incidental activities involving the general public such as halal bihalal, seminars and commemoration of other Islamic holidays. Perhaps it was unique for a group of students of that age to have the courage to organize activities featuring religious and youth figures at sub-district level.
Fathers’ parenting in women’s workforce family Fadillah, Galih Fajar; Hidayati, Anni Nurul; Nafi, Ahmad
Jurnal Anifa: Studi Gender dan Anak Vol 4 No 2 (2023): November 2023
Publisher : Pusat Studi Gender dan Anak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32505/anifa.v4i2.6359

Abstract

The parenting style a father provides differs from the parenting pattern a mother provides. Children whom their fathers raise tend to develop creative abilities to justify their behavior. In the Polan area, Polanharjo District, children whose fathers educate them while their mothers work as migrant workers have the freedom to organize study activities, worship, eat, and even rest. Most importantly, the child carries out all the daily routines, even though they do not match the expectations. This study aims to find out how the parenting style of a father whose wife is female workforce provides attention and fulfills their child's rights. The subjects were three fathers who educated their children from 12 to 18 years old. Interviews, documentation, and observation are applied as data collection techniques. This study showed that fathers also play a significant role in shaping children's character. Modify the father's role not only as the backbone of the family but also as a discussion partner regarding career planning and crucial decision-making. The father's parenting style does not entirely ignore the child's feelings and desires; instead, it encourages the child to reconsider the effects of their decisions and attitudes. This study showed that the three subjects tended to use democratic parenting styles.
LAYANAN BIMBINGAN KONSELING ISLAM DALAM MENGURANGI KECEMASAN BAGI KORBAN PENYALAHGUNAAN NAPZA Rahmawati, Heny Kristiana; Nafi, Ahmad
Jurnal Konseling Pendidikan Islam Vol. 3 No. 2 (2022): Jurnal Konseling Pendidikan Islam
Publisher : LP2M IAI Al-Khairat Pamekasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32806/jkpi.v3i2.37

Abstract

Penelitian ini bertujuan untuk mengetahui layanan bimbingan konseling islam yang diterapkan di Institusi Penerima Wajib Panti Rehabilitasi Sosial Maunatul Mubarok Sayung Demak, Proses kegiatan yang diberikan dalam mengurangi kecemasan bagi korban penyalahgunaan NAPZA di Institusi Penerima Wajib Lapor Panti Rehabilitasi Sosial Maunatul Mubarok Sayung Demak, Faktor pendukung dan penghambat yang ada di Institusi Penerima Wajib Lapor Panti Rehabilitasi Sosial Maunatul Mubarok Sayung Demak dalam mengurangi kecemasan korban penyalahgunaan NAPZA. Penelitian ini menggunakan pendekatan penelitian kualitatif. Data-data yang diperoleh tentang layanan bimbingan konseling islam dalam mengurangi kecemasan korban penyalahgunaan NAPZA dengan menggunakan teknik non probabilty sampling dan purposive sampling. Adapun subyek dalam penelitian ini meliputi pengasuh yayasan, pengurus, konselor dan pasien korban penyalahgunaan NAPZA. Dari hasil penelitian ini memperoleh beberapa temuan, yaitu: 1) Layanan bimbingan konseling islam dalam mengurangi kecemasan korban penyalahgunaan NAPZA yang di terapkan di Institusi Penerima Wajib Lapor Panti Rehabilitasi Sosial Maunatul Mubarok Sayung Demak yaitu mulai dari pendataan (administrasi), pemberian layanan konseling, pengorganisasian kegiatan selama rehabilitasi, dan pengawasan terhadap pasien/klien korban penyalahgunaan NAPZA pra maupun pasca rehab 2) kegiatan spritual yang diberikan untuk mengurasi kecemasan dengan membaca Al-Qur’an, sholat wajib berjama’ah, qiyammul lail (sholat malam), dan kegiatan amaliyyah keagamaan 3) Faktor pendukung meliputi support (dukungan) dari pihak lembaga negara, daerah terkait yang ikut serta dalam membantu dan mengawasi kegiatan di Institusi Penerima Wajib Lapor Panti Rehabilitasi Sosial Maunatul Mubarok Sayung Demak. Adapun faktor penghambatnya yaitu kurangnya tenaga konselor yang sesuai dalam bidangnya, dan selalu full time dilokasi yayasan.
OPTIMALISASI PERAN PENDAMPING DALAM PROSES PENGEMBANGAN DIRI PENYANDANG TUNANETRA DI PANTI PELAYANAN SOSIAL DISABILITAS SENSORIK NETRA PENDOWO KUDUS nafi, ahmad
Jurnal Empati Bimbingan dan Konseling Vol 9, No 1 (2022): Empati
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/empati.v9i1.10794

Abstract

ABSTRAKSeiring perkembangan zaman pandangan sebagaian besar masyarakat terhadap anak berkebutuhan khusus (ABK) khususnya tuna netra, masih banyak yang terabaikan bahkan terkucilkan. Kondisi tersebut tentunya membawa dampak langsung maupun tidak langsung terhadap tumbuh kembang ABK, bahkan terhadap keluarganya. Penelitian ini bertujuan untuk melihat keterlibatan pekerja sosial atau pendamping terkait proses kegiatan pengembangan diri yang dilakukan di Panti Pelayanan Sosial Disabilitas Sensorik Netra Pendowo Mlati Kudus. Metode penelitian yang digunakan oleh penulis pada penelitian ini adalah deskriptif kualitatif,   karena fokus penelitiannya adalah bagaimana peran pendamping pada proses pengembangan diri penerima manfaat di Panti Pelayanan Sosial Disabilitas Sensorik Netra Pendowo Kudus tahun 2021. Melalui pendekatan kualitatif, peneliti dapat memahami fenomena tentang apa yang dialami oleh subyek penelitian misalnya perilaku, persepsi, motivasi, kebiasaan dan lainnya. 
Multicultural Islamic Education Values at Vocational Secondary School Burhanuddin, Hamam; Sahri; Nafi, Ahmad
Al-Hayat: Journal of Islamic Education Vol. 9 No. 1 (2025): Al-Hayat: Journal of Islamic Education
Publisher : LETIGES

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35723/ajie.v9i1.39

Abstract

This study aims to examine the instillation of Islamic Multicultural Education values ​​at SMK Negeri Jatirogo Tuban which contains multicultural values. This type of research is a field study with a qualitative approach. Sources of information regarding this study are Islamic and Christian Religious Education Teachers, Principals or Assistant Teachers, and Students. Data collection techniques are carried out through interviews, participant observation, and documentation. Data analysis techniques are carried out using data collection techniques, data reduction, data presentation and data inference. The findings in this study indicate that the multicultural values ​​contained in Islamic education include tolerance values, equality values, unity values, family values, and justice values. The implementation of multicultural values ​​in Islamic Religious Education learning at SMK Negeri Jatirogo Tuban uses two methods, namely the exemplary method and the habitat method. The impact of instilling multicultural values ​​on students is the growth of attitudes of mutual tolerance, respect, accepting other people's opinions, mutual cooperation, not being hostile and the absence of conflict due to differences in culture, ethnicity, language, customs, and religion. The limitation of this study is the scope of the study which is still limited to the normative aspects of multicultural values. This study has not analyzed in depth the psychological dynamics of students or the institutional structure that influences the internalization of these values. The originality of this study lies in its approach that integrates Islamic educational values ​​with the concept of multiculturalism in inclusive formal education practices. This study also highlights the interaction between students and teachers from various religious backgrounds directly in the context of religious learning, which is rarely explored in previous studies.
DETEKSI AROMA DAGING SAPI DAN DAGING BABI MENGGUNAKAN ELECTRONIC NOSE BERBASIS SENSOR MQ3 DAN MQ5 Nafi, Ahmad; Ambarsari, Mia Retno; Giyarto, Giyarto; Belgis, Maria
Jurnal Penelitian Sains dan Teknologi Indonesia Vol 3 No 1 (2024): Jurnal Penelitian Sains dan Teknologi Indonesia (JPSTI)
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat (LP2M) Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/jpsti.v3i1.1145

Abstract

The unstable availability and trading system of beef has resulted in many acts of pork adulteration by irresponsible parties. This action disadvantages consumers, especially Muslim consumers. Based on this, a rapid detection method for aroma identification is needed. The rapid aroma detection in this research uses an electronic nose based on MQ3 and MQ5 sensors with Arduino Mega as a microcontroller. Digital data displayed using Cool Term software is processed using Microsoft Excel and analyzed descriptively. The sensing process uses beef and pork with a temperature of 40 to 120 oC at every 10 oC increase. Based on the results, the optimum sensing temperature to differentiate beef and pork is at 70 oC. The sensor response pattern and beef and pork flavor print showed significant differences. Using PCA analysis with a total score plot of 100% shows that the electronic nose based on MQ3 and MQ5 sensors can detect differences in the aroma of beef and pork.
Physical, Chemical, Organoleptic Characteristics, and Antioxidant Activity of Instant Cascara Powder with Additions of Ginger and Sappan Wood Masahid, Ardiyan Dwi; Yulianingtyas, Resya Elen; Witono, Yuli; Nafi, Ahmad
agriTECH Vol 44, No 1 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.78340

Abstract

The aroma and taste of cascara products are generally mild, and the use of cascara powder also produces a blackish-brown extract color. To enhance both the taste and aroma, it is recommended to add ginger (Zingiber officinale) and sappan wood (Caesalpinia sappan). Ginger contains essential oils to enhance aroma and has antioxidant activity. On the the hand, the Brazilin compound in sappan wood provides a natural red color, and the polyphenols have antioxidant activity. This study aimed to determine the effects of adding ginger and sappan wood extracts on physical, chemical, and organoleptic properties, as well as the antioxidant activity of instant cascara powder, with a focus on selecting the best and most preferred formulation. A Completely Randomized Design (CRD) was used with one factor, namely concentration of ginger and sappan wood extracts. The treatment consisted of six levels, including F1 as control (cascara 100 g), F2 (cascara 70 g, ginger 5 g, and sappan wood 25 g), F3 (cascara 70 g, ginger 10 g, and sappan wood 20 g), F4 (cascara 70 g, ginger 15 g, and sappan wood 15 g), F5 (cascara 70 g, ginger 20 g, and sappan wood 10 g), and F6 (cascara 70 g, ginger 25 g, and sappan wood 5 g). The results showed that additions of ginger and sappan wood extracts impacted physical property, namely redness value, chemical properties including moisture, polyphenol content, and antioxidant activity, as well as all organoleptic parameters. The best and most preferred formulation was sample F2 which had a redness value of 6,39, moisture content of 2,62%, polyphenol content of 35,41 mg GAE/g, and antioxidant activity amounting to 64,5%. Moreover, the average value of color preference was 5,32 (somewhat like), fragrance 4,32 (neutral), taste 4,8 (neutral – somewhat like), and overall 4,84 (neutral – somewhat like).
Co-Authors Achmad Subagio Ambarsari, Mia Retno EKA RURIANI Ernawati Ernawati Galih Fajar Fadillah, Galih Fajar Giyarto Giyarto Hamam Burhanuddin Hardi Saputro, Iwan Heny Kristiana Rahmawati Herlina . Hidayati, Anni Nurul Maria Belgis Masahid, Ardiyan Dwi Nugraheni Arumsari Pramono, Didi Ruhadi Ruhadi Sahri Triana Lindriati Tutik Windaryati Yuli Witono Yulianingtyas, Resya Elen Yulianti, Liony Dwi