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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal AGROTEKNOLOGI Abdimas Journal The Winners Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Pembangunan Pedesaan Jurnal Teknologi Pertanian AGRICOLA Animal Production : Indonesian Journal of Animal Production JTAM (Jurnal Teori dan Aplikasi Matematika) Jurnal Aplikasi Teknologi Pangan Journal of Indonesian Dental Association Molekul: Jurnal Ilmiah Kimia Performance Dinamika Journal : Pengabdian Masyarakat Jurnal Peduli Masyarakat Indonesia Berdaya Jurnal Pengabdian Kepada Masyarakat (JPKM) Tabikpun JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Jurnal Litbang Provinsi Jawa Tengah JMES The International Journal of Mechanical Engineering and Sciences Proceedings of the International Conference on Nursing and Health Sciences Solidaritas: Jurnal Pengabdian JURNAL ABDIKARYASAKTI Mandala of Health : A Scientific Journal Indonesian Journal of Food Technology KOPEMAS Animal Production
Rifda Naufalin
Fakultas Pertanian, Jenderal Soedirman University
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Tidewater Disaster Mitigation through Training Integrated with Healthy Sugar and Healthy Fish Processed Rusana, Rusana; Rachmawati, Indra; Parnowo, Suko; Karseno, Karseno; Naufalin, Rifda; Wulan, Tyas Retno
Proceedings of the International Conference on Nursing and Health Sciences Vol 5 No 2 (2024): July-December 2024
Publisher : Global Health Science Group

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/picnhs.v5i2.5235

Abstract

Ujunggagak Village is an area prone to flooding often caused by high tides. The community has not utilized the potential of existing natural resources optimally due to a lack of knowledge and skills in processing them. This service aims to increase knowledge and skills in processing coconut sap into healthy sugar and processed healthy sea fish in communities affected by disasters. Service method with education and training on using natural preservatives for penderes farmers and fishermen women groups (KWN). The number of group members is 30 penderes and 25 KWN. The service was carried out for three months. The level of knowledge was measured before and after the education was carried out using a questionnaire. Group skills are measured through quality production results after training. The results show an increase in the knowledge of the Penderes group from 20% poor to 76.7% good, while in the KWN it increased from 28% poor to 80% in the good category. The group skill of the penderes increases from 0% to 100% producing healthy sugar in the form of coins, batteries, and healthy palm sugar. KWN's skills have gone from just making salted fish to being skilled at processing seafood in the form of healthy meatballs, sausages, nuggets, and crackers. This activity can be sustainable and continue to be developed so that it can improve the health and economic status of the community. The community can anticipate crop failure as a result of flood disasters.
Edukasi dan Pelatihan tentang Olahan Nira Kelapa Sehat dan Olahan Ikan Sehat: Pemberdayaan Masyarakat Rusana, Rusana; Rachmawati, Indra; Parnowo, Suko; Karseno, Karseno; Naufalin, Rifda; Wulan, Tyas Retno
Jurnal Peduli Masyarakat Vol 6 No 4 (2024): Jurnal Peduli Masyarakat: Desember 2024
Publisher : Global Health Science Group

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37287/jpm.v6i4.4827

Abstract

Masyarakat pesisir sebagian besar memiliki pencaharian sebagai penderes dan nelayan. Produksi nira kelapa oleh penderes disinyalir banyak menggunakan pengawet sistetis yang dikenal dengan laru. Nelayan dengan ikan yang melimpah namun karena ketidaktahuan cara pengolahannya sering dibuang sehingga menjadi limbah dan hanya mengolah menjadi ikan asin. Tujuan pengadian adalah meningkatkan pengetahuan dan keterampilan dalam mengolah nira kelapa dan ikan menjadi produk yang sehat dengan menggunakan pengawet alami. Pengabdian dilaksanakan pada petani penderes dan kelompok wanita nelayan Cilacap, dengan tim pengabdi dari dua perguruan tinggi yaitu Universitas Al-Irsyad Cilacap yang berkolaborasi dengan Universitas Jenderal Soedirman Purwokerto Banyumas. Peserta terdiri dari 30 anggota kelompok petani penderes dan 25 anggota kelompok wanita nelayan (KWN). Peserta diberikan pemahaman sekaligus mempraktikan pencampuran nira kelapa dengan teknologi tangkal kimia untuk sehat (TANGKIS) dan ekstrak bunga kecombrang dalam olahan ikan. Pengukuran tingkat pengetahuan dilakukan dengan menggunakan kuesioner pengetahuan pre dan postes. Keterampilan kelompok diukur melalui hasil produksi yang berkualitas setelah pelatihan. Hasil pengabdian menunjukkan bertambahnya pengetahuan penderes tentang olahan nira kelapa yang sehat dari 20% kategori kurang baik menjadi 76.7% baik. Keterampilan pengolahan nira kelapa menjadi gula kelapa yang sehat dikemas dalam bentuk koin, baterai dan gula semut. KWN bertambah pengetahuan dari kategori kurang baik (28%) menjadi kategori baik (80%) dan dari keterampilan telah dapat membuat empat jenis olahan ikan yang sehat dalam bentuk bakso, kerupuk, nugget dan sosis.
Sensory Characteristics of Cow's Milk Yogurt with the Addition of Kecombrang Stem Extract Nurhopipah, Popi; Naufalin, Rifda; Wicaksono, Rumpoko
Indonesian Journal of Food Technology Vol 3 No 2 (2024): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2024.3.2.10032

Abstract

Yogurt is a fermented dairy product that plays an important role in the balance of microflora in the human digestive system. The functional properties of yogurt can be enhanced by adding bioactive components from kecombrang (Etlingera elatior) extract. Kecombrang is a spice plant belonging to the Zingiberaceae family and has been used in food products. The commonly used parts of this plant are the flowers, leaves, and stems. The purpose of this research is to determine the sensory characteristics of cow's milk yogurt with the addition of kecombrang stem extract. The experimental design used was a Completely Randomized Design (CRD) with the factor being the concentration of kecombrang stem extract added, which was 2.5%, 5%, and 7.5%. Data analysis used Analysis of Variance (ANOVA) at a significance level of 5%. The results of the study showed that the addition of kecombrang stem extract did not have a significant effect (p>0.05) on the sensory characteristics of yogurt.
PENGUATAN EKONOMI MASYARAKAT DESA MELALUI PENGEMBANGAN SUSU FERMENTASI DI SENTRA SAPI PERAH KABUPATEN TASIKMALAYA Laras Pratiwi; Putri Dian Wulansari; Agus Supriatman; Juni Sumarmono; Novie Andri Setianto; Rifda Naufalin
Konferensi Nasional Pengabdian Masyarakat (KOPEMAS) #5 2024 Konferensi Nasional Pengabdian Masyarakat (KOPEMAS) #5
Publisher : Konferensi Nasional Pengabdian Masyarakat (KOPEMAS) #5 2024

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Mitra sasaran dalam kegiatan pengabdian yang sebelumnya telah mendapatkan pelatihan dalam penerapan teknologi tepat guna untuk pengembangan produk susu fermentasi khususnya produk yoghurt. Hasil dari kegiatan pengabdian tersebut kedua kelompok telah berhasil dalam membuat yoghurt dan yoghurt pasta dengan beraneka rasa. Diperlukan dukungan beruoa kemampuan dalam pengelolaan secara ekonomi utamanya dalam menentukan biaya produksi dan harga jual produk. Tujuan dari kegiatan pengabdian ini adalah mitra sasaran dapat menentukan biaya produksi dan harga jual dari produk yang dimiliki. Metode yang digunakan adalah diskusi, sosialisasi, pendampingan, dan evaluasi. Hasil kegiatan pada pengabdian ini adalah mitra sasaran mampu menentukan biaya produksi dan harga jual dar produk yang dimiliki. Produk yoghurt drink dengan biaya produksi Rp. 8.550,00 dapat dijual dengan harga Rp. 11.970,00 dan yoghurt pasta dengan biaya produksi Rp. 9.450,00 dapat dijual dengan harga Rp. 13.230,00. Diperlukan peran pemerintah desa, ataupun dinas terkait untuk membantu keberlanjutan kegiatan ini sehingga program yang dilaksanakan dalam berlangsung secara berkelanjutan.
The Effect of Kecombrang (Etlingera elatior) Extract Addition on Characteristics of Kefir Naufalin, Rifda; Triana Setyawardani; Gunawan, Ridha Nur Fadhila
ANIMAL PRODUCTION Vol. 26 No. 3 (2024)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with the Animal Scientist Society of Indonesia (ISPI) and the Indonesian Association of Nutrition and Feed Science (AINI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2024.26.3.282

Abstract

. This study aimed to investigate the characteristics of cow's milk kefir using different types of kecombrang extracts (leaves, flowers, and stems) and varying extract concentrations to identify the optimal combination of extract types and concentrations to achieve the highest antioxidant activity in kefir. A completely randomized design (CRD) was employed, factoring the kecombrang extracts (leaf, flower, and stem) and the concentrations (2.5%, 5%, and 7.5%). The kefir characteristic variables were analyzed using ANOVA, followed by Duncan's multiple range test at a significance level of α=5%. The results indicated that the type of kecombrang extract influenced viscosity, color value, antioxidant content, and sensory properties of taste and overall acceptability. Increasing the extract concentration enhanced the color value and viscosity. The optimal kefir formulation was achieved with the addition of 7.5% kecombrang flower extract that resulted in the highest antioxidant content of 74.83%. Cow's milk kefir incorporated with 7.5% kecombrang flower extract contained 90.6% water, 0.99% ash, 2.19% fat, 6.82% protein, and 0.6% carbohydrates, all of which comply with CODEX STAN 243-2003.
Biplot Analysis Methods for Selecting the Consumer's Preferences of Primary Needs in Java Island Indonesia Jajang, Jajang; Supriyanto, Supriyanto; Maryani, Sri; Bawono, Icuk Rangga; Novandari, Weni; Gunawan, Diah Setyorini; Naufalin, Rifda
JTAM (Jurnal Teori dan Aplikasi Matematika) Vol 8, No 3 (2024): July
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jtam.v8i3.22264

Abstract

The effect of COVID-19 pandemic in February 2020 had changingchanged human consumption pattern. Most people especially for lower and middle communitycommunities, they only be able to fulfils the primary needs. The COVID-19 pandemic had been made some companies done a work termination. Therefore, people is required to sort out and choose needs that are on a priority scale. This article used biplot methods to analyze behavior of the consumers consumer's primary needs during the COVID-19 pandemic. Respondents number of this research are 100 respondents from 4 districts in Java Island who filled out the questioner. In some references, biplot analysis methods focus on agriculture field such as determining the best genotypes and habitats of plants. Rarely of them cosider in economic point of view for example in consumers’ preferences. As we known that biplot analysis is a valuable technique for identifying environtmental condition. It is superior to other statistical methodologies because of its superior predictive accuracy. This method represent a grapics of multivariate data that plot information between the observation and variables in cartesian coordinates. Therefore, the goal of this study examines the consumers' preferences in the Java Island, Indonesia, using biplot analysis to assess preferences of primary needs such rice, cooking oil and margarine in four districts, Bekasi, Madiun, Tasikmalaya, Banyumas, in Java Island were conducted. Regarding to the result of principal component analysis, it shows that consumers have same priority to choose the brand of the cooking oil. It was shown from score of PC1 and PC2 values. The result provide helpful information about the consumer preferences of primary needs during COVID-19 from four districts in Java Island.  
Strategi Peningkatan Keterampilan Pengolahan Yoghurt di Sentra Sapi Perah Kabupaten Tasikmalaya Wulansari, Putri Dian; Pratiwi, Laras; Supriatman, Agus; Sumarmono, Juni; Setianto, Novie Andri; Naufalin, Rifda
Jurnal Pengabdian Kepada Masyarakat (JPKM) TABIKPUN Vol. 6 No. 1 (2025)
Publisher : Faculty of Mathematics and Natural Sciences - Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jpkmt.v6i1.198

Abstract

Desa Guranteng merupakan desa yang memiliki potensi SDA dan SDM untuk pengembangan daerah sebagai sentra produksi ternak sapi perah. Akan tetapi saat ini permasalahan yang terjadi salah satunya adalah produk yang dihasilkan peternak hanya penjualan susu segar pada Industri Pengolahan Susu (IPS) melalui koperasi dengan harga rendah. Diperlukan upaya dalam mengadopsi teknologi dan inovasi untuk pengembangan produk susu sehingga dapat meningkatkan nilai produk baik secara ekonomi maupun manfaat yang dihasilkan. Tujuan pelaksanaan pengabdian pada mitra sasaran dalam hal ini adalah Kelompok Ternak Sapi Perah (KTTSP) Mekar Rahayu dan kelompok Tim Penggerak Pemberdayaan dan Kesejahteraan Keluarga (TP PKK) Desa Guranteng adalah untuk meningkatkan keterampilan. Berdasarkan hasil pengabdian sebelum program dilaksanakan masyarakat mengenal dan memahami produk yogurt sebesar 50%, setelah program ini dilaksanakan, pengetahuan meningkat yakni sebesar 90%.
The Activities of Torch Ginger Flower (Etlingera elatior) Ethanol Extract on Degradation of Porphyromonas gingivalis Biofilm as Periodontal Pathogen Putri, Devi Anisya; Widodo, A. Haris Budi; Ichsyani, Meylida; Naufalin, Rifda; -, Oedjijono
Journal of Indonesian Dental Association Vol 6 No 1 (2023): April
Publisher : Indonesian Dental Association

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Abstract

Introduction: Porphyromonas gingivalis is bacteria that can form biofilms as the main cause of periodontitis. Mouthwash therapy in long term can cause mucositis and even oral cancer. Antibacterial potential of torch ginger flower (Etlingera elatior) can be developed as an alternative adjuvant therapy for periodontitis. Objective: Aims of this research was to determine the effect of torch ginger flower ethanol extract against degradation of P. gingivalis biofilm. Methods: This research used ethanolic extract of torch ginger flower with concentrations 1.56 mg/mL, 3.125 mg/mL, 6.25 mg/mL, 12.5 mg/mL, 25 mg/mL, and 50 mg/mL. Chlorhexidine gluconate 0.2% was used as positive control and DMSO 1% was used as negative control. Measurement of P. gingivalis biofilm degradation used microtiter plate assay with crystal violet 1% staining which reads its optical density at wavelength of 450 nm. Data were analyzed by one way ANOVA and Post hoc LSD. Results: The percentage of P. gingivalis biofilm degradation with torch ginger flower ethanol extract sequentially were 12.47%, 30.56%, 57.12%, 71.36%, and 74.83%. The analysis showed that there was a significant difference (p<0,05) between treatment groups torch ginger flower ethanol extract, as well as between torch ginger flower ethanol extract with DMSO 1% and chlorhexidine gluconate 0.2%. Optimum concentration of ethanol extract of torch ginger flower on P. gingivalis biofilm degradation was 25 mg/mL and showed no significant difference with chlorhexidine gluconate 0,2% (p>0,05). Conclusion: Conclusion of this research is torch ginger flower (Etlingera elatior) ethanol extract has P. gingivalis biofilm degradation activity.biofilm
Smart Village Melalui Desa Wisata Terpadu Di Desa Pandansari Kecamatan Paguyangan Kabupaten Brebes Hartini, Sri; Naufalin, Rifda; Ratnaningtyas, Nuniek Ina; Lestari, Sri; Wulan, Tyas Retno; Santoso, Purwanto Bekti; Utami, Nurani Ajeng Tri; Hikam, Arif Rahman
Solidaritas: Jurnal Pengabdian Vol. 3 No. 2 (2023): Solidaritas: Jurnal Pengabdian
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat UIN Prof. K.H. Saifuddin Zuhri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24090/sjp.v3i2.9785

Abstract

Desa Pandansari, Kecamatan Paguyangan, Kabupaten Brebes, memiliki potensi wisata alam, wisata budaya, dan wisata pendidikan yang dilengkapi dengan homestay, warung kopi, dll. Namun, dalam pengelolaannya terdapat permasalahan antara lain; pengunjungnya mengalami penurunanrata-rata 60 %, masih terbatas pada wisatawan domestik, tempat wisata jauh dari jalan utama,akses jalannya sempit dan rusak. Program pengembangan desa wisata di Desa Pandansari direncanakan 3 (tiga) tahun ke depan dengan melalui konsep makro dan mikro dengan membetukzona utama dan zona pendukung untuk membentuk jalur keterhubungan antar zona dan obyekdaya tarik wisata. Zona Utama adalah menuju wisata Desa Pandansari. Zona Pendukung adalahdimulai dari Desa Taraban, Kretek, Wanatirta, Ragatunjung Cipetung, Pandansari. Program tahunpertama antara lain: sosialisasi perencanaan zona, penyegaran kelompak bumdes dan pokdarwis, serta penguatan UMKM yang sudah ada diberikan bekal manajemen pemasaran dan penguatan modal melalui pembentukan prakoperasi syariah. Kegiatan dengan membuat rencanapengembangan usaha Bumdes, pengembangan wisata alam yang sudah ada dengan membuatkonsep yang unik dan menarik Masyarakat yaitu wisatawan bertani. Kendala program ini adalahpetani belum bisa mendukung sepenuhnya adanya konsep wisata yang akan direncanakan. Halini dikarenakan kebutuhan petani yang mendesak, biaya yang segera ada. Mereka masih berpikir,bahwa pariwisata, tidak bisa memberi kontribusi dalam waktu yang segera.
Effect of Tempe Yeast Concentration and Fermentation Time on the Functional Characteristics of Fermented Peanut Flour Martina, Salma; Erminawati, Erminawati; Naufalin, Rifda
Indonesian Journal of Food Technology Vol 1 No 2 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (264.425 KB) | DOI: 10.20884/1.ijft.2022.1.2.6268

Abstract

Peanuts are one type of nuts that are quite a lot in Indonesia. Peanuts processing in Indonesia is still very limited. It is necessary to diversify the processing of peanuts into other food products. One of the efforts to diversify the peanuts process is to process them into flour. Peanuts have a weakness, namely, peanuts contain compounds of anti-nutritional substances which are mostly dominated by phytic acid and the presence of an unpleasant odor. This weakness can be overcome by the fermentation process. tempe is one of the processed products fermented in beans. The purpose of this study was to determine the functional characteristics of fermented peanut flour with variation in yeast concentration and fermentation time; and the best combination of the treatments. This study used a completely randomized design (CRD). The factors tested were the concentration of tempe yeast (3, 5 and 7%) and length of fermentation (24, 28, 32 dan 36 hours). The result of the study showed that all treatments had a significant effect on the functional characteristics of fermented peanut flour. The result shows that fermentation treatment with variations used increase the levels of water absorption capacity, solubility in water, total phenol, and antioxidant activity; but decrease the levels of oil absorption capacity and emulsion capacity. Fermented peanut flour with the best functional properties was obtained at 7% yeast concentration and 36 hours of fermentation (R3F4) treatments.
Co-Authors -, Oedjijono A Haris Budi Widodo A. Haris Budi Widodo A.A. Ketut Agung Cahyawan W Adninda Rimawati Agus Supriatman Aisha Tiara Dewi Ajeng Dyah Kurniawati Anna Sulistyaningrum ARDIANSYAH ARDIANSYAH Arif Rahman Hikam Budi Sustriawan Condro Kartiko Condro Wibowo Denta, Dimas Arya Devi Anisya Putri Diah Setyorini Gunawan Diah Setyorini Gunawan Dimas Arya Denta Dwi Nugroho Wibowo Edi Susilo Erminawati Erminawati Erminawati erminawati Erminawati Erminawati Friska Citra Agustia Gunawan, Ridha Nur Fadhila Haris Budi Widodo Herastuti Herastuti Herastuti Sri Rukmini Herastuti Sri Rukmini Herastuti Sri Rukmini Herastuti Sri Rukmini Herastuti Sri Sukmini Hidayah Dwiyanti Hidayah Dwiyanti Icuk Rangga Bawono Icuk Rangga Bawono Icuk Rangga Bawono, Icuk Rangga INDRA RACHMAWATI Indra Warman Islami, Laila Sausan El Jajang Jajang Juni Sumarmono Karseno . Kusmantoro Edy Sularso Laras Pratiwi Martina, Salma Maryani, Sri Meylida Ichsyani Muhammad Syaiful Aliim Novie Andri Setianto Novita Dwi Lokasari Nuniek Ina Ratnaningtyas Nur Aini Nurhopipah, Popi Nurul Latifasari Parnowo, Suko Parwito Poppy Arsil Poppy Arsil Poppy Arsil Pratiwi, Laras purbowati, ike sitoresmi mulyo Purwanto Bekti Santoso, Purwanto Bekti Puspitasari, Regita Putri Dian Wulansari Putri, Devi Anisya Raharditya, Carantia Ratih Windu Arini Retno Supriyanti Ritonga, Abdul Mukhlis Rumpoko Wicaksono Rumpoko Wicaksono Rumpoko Wicaksono Rumpoko Wicaksono rusana, rusana Sakhidin Santi Dwi Astuti Siti Nuryanti SR Herastuti, SR Sri Hartini Sri Lestari Sri Maryani Sugeng Waluyo Sulasih Sulasih Supriyanto Supriyanto Tri Yanto Tri Yanto Tri Yanto Tri Yanto Triana Setyawardani Tyas Retno Wulan Utami, Nurani Ajeng Tri Weni Novandari Weni Novandari Wicaksono, Rumpoko Wuryatmo, Erminawati