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All Journal JMM (Jurnal Masyarakat Mandiri) Jurnal Riset Agribisnis dan Peternakan
Roisu Eny Mudawaroch
Fakultas Pertanian, Universitas Muhammadiyah Purworejo
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary Other

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PELATIHAN PEMBUATAN KERIPIK KACA PADA MASA PANDEMI COVID-19 Roisu Eny Mudawaroch; Adi Wibowo; Atika Ariyanti; Indra Gaya Tri; Selly Shintiani; Tabah Supriyatin
JMM (Jurnal Masyarakat Mandiri) Vol 5, No 4 (2021): Agustus
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (391.878 KB) | DOI: 10.31764/jmm.v5i4.5134

Abstract

Abstrak: Secara umum permasalahan yang dihadapi saat pandemi Covid 19 yaitu  masyarakat memerlukan sebuah peluang usaha yang dapat memberikan manfaat materi. Pemulihkan perekonomian masa pandemi covid-19 di desa  dapat dilakukan oleh kader PKK dengan membuka peluang usaha keripik kaca. Pembuatan keripik kaca bertujuan  untuk memberikan pengetahuan  pembuatan keripik kaca kepada kader PKK Desa Tulusrejo  Kecamatan Butuh kabupaten Purworejo. Metode yang digunakan adalah pelatihan dengan  3 tahapan yaitu : pra pelaksaan pelatihan, pelaksaan  pelatihan, dan evaluasi dan monitoring pelatihan pembuatan keripik kaca. Hasil  praktik pembuatan keripik kaca  yaitu prakegiatan pelatihan pembuatan kripik kaca dilakukan survei  tentang pelatihan yang dibutuhkan.  Pelatihan yang dipilih adalah pembutan kripik kaca. Pelaksanaan  pelatihan pembuatan keripik kaca dilakukan  pengarahan terlebih dahulu tentang  alat, bahan dan cara pembuatan. Setelah pengenalan, maka dilanjutkan dengan praktik membuat kripik kaca. Monitoring  dan evaluasi menunjukkan  sebagian besar peserta sudah mengetahui cara pembuatan keripik kaca yaitu 88,89%,  namun sebagian kecil yaitu 44%,  yang telah mempraktikannya.  Bahan pembuatan keripik kaca mudah didapatkan yaitu sebesar 100%. Pembuatan keripik kaca juga mudah dilakukan yaitu sebesar 100%. Kesimpula bahwa pembuatan keripik kaca berjalan lancar dan sukses. Peserta sangat antusias selama kegiatan dilaksanakan. Saran  adalah pembuatan keripik kaca tetap  dipraktikkan dan diusahakan secara komersil. Abstract: In general, the problem faced during the Covid 19 pandemic was that people need a business opportunity that can provide material benefits. Economic recovery during the COVID-19 pandemic in the village can be done by PKK cadres by opening up glass chip business opportunities. The manufacture of glass chips aims to provide knowledge on making glass chips for PKK cadres, Tulusrejo Village, Need District, Purworejo Regency. The method used was training with 3 stages: pre-implementation of training, implementation of training, and evaluation and monitoring of training in making glass chips. The results of the practice of making glass chips, namely the pre-activity of training on making glass chips, a survey was carried out about what was needed. The chosen training was glass chip making. The implementation of training on making glass chips was carried out first about the tools, materials, and manufacturing methods. After the introduction, it was continued with the practice of making glass chips. Monitoring and evaluation showed that most of the participants already knew how to make glass chips, namely 88.89%, but a small proportion, namely 44%, had practiced it. The material for making glass chips was easy to obtain, which was 100%. Making glass chips was also easy to do, which was 100%. The conclusion was that the manufacture of glass chips was running smoothly and successfully. Participants were very enthusiastic during the activity. Suggestions  were that the manufacture of glass chips was still practiced and commercialized.
Persentase Hasil Sosis Ayam Fermentasi Probiotik dengan Berbagai Bahan Aditif pada Tahap Fermentasi dan Tahap Pengeringan yang Berbeda Roisu Eny Mudawaroch; Setiyono Setiyono; Lies Mira Yusiati; Edi Suryanto
Jurnal Riset Agribisnis dan Peternakan Vol. 3 No. 1 (2018)
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (235.337 KB)

Abstract

The purpose of this study was to determine the percentage yield of probiotic fermented chicken sausage with various additives at the fermentation and drying stages. The ingredients used were chicken meat and beef fat, salt, nitrite (NaNO2), sugar, pepper, garlic, sausage cartridges, BAL probiotic starter. The treatment in this study was fermented sausage with additives: nitrite, BAL Probiotics, and BAL Probiotics-nitrite. The parameters observed were the percentage yield of fermented chicken sausage at the fermentation and drying stages. The data obtained from the treatment were then analyzed for variance using a Split Plot Design. If there is a difference, continue with Duncan's New Multiple Range Test. The results of this study were the additives used had a very significant effect (P <0.01) on the percentage of probiotic fermented chicken sausage at the fermentation stage. The yield percentage of nitrite sausages is the highest when compared to BAL Probiotics and Probiotics-nitrite BAL sausages. Drying time at the fermentation stage had a very significant effect (P <0.01) on the yield of probiotic fermented chicken sausage. The longer the fermentation takes place, the lower the percentage of fermented sausage yields. At the drying stage, the additives used had a significant effect (P <0.01) on the yield of probiotic fermented chicken sausage. Drying time has a very significant effect on the percentage of probiotic fermented chicken sausage yield. The longer the fermentation takes place, the lower the percentage of fermented sausage yields. The conclusion of this study is that additives affect the growth of probiotic fermented chicken sausage during fermentation and drying. The longer the fermentation time and the drying time for probiotic fermented chicken sausage, the results of the probiotic fermented chicken sausage will decrease. The suggestion of this research is that there is a need for further research on other parameters in probiotic fermented chicken sausage.
Kontribusi Asosiasi Peternakan Ayam Broiler Pada Anggotanya Roisu Eny Mudawaroch; Sunardi Sunardi
Jurnal Riset Agribisnis dan Peternakan Vol. 5 No. 2 (2020)
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (348.378 KB) | DOI: 10.37729/jrap.v5i2.863

Abstract

The existence of the community allows an increase in the business of laying hens. The existence of the “Berkah telur Makmur’ association motivates these breeders to emerge because the breeders feel that the laying hen business can support their social relationships and can be developed as a family business. The purpose of this study was to determine the benefits of joining a laying hen association in the Purworejo area. This research was conducted at the association of laying hens in "Berkah Egg Makmur" which includes Purworejo Regency, Magelang Regency, Kebumen Regency, and Wonosobo Regency. Samples were taken randomly from 25 farmer groups. This research was designed as a descriptive study. Data analysis used descriptive statistics in the form of frequency distribution and percentage. The results showed that farmers received 88% of the benefits of information, 8% of market guarantees and 4% of price avoidance. The facility of the laying hen breeders' association is counseling. Counseling was attended by 52% members, while 40% never attended and followed counseling from associations and counseling from outside as much as 8%. 44% of the members of the association who attended the counseling (1-5 times), while 12% were more than 5 times. Information obtained apart from association comes from 20% of the internet, 8% of print media and 70% of fellow breeders. The association's response to 68% was swift. The conclusion of this study is that there is an association of laying hens that provides benefits for laying hen farmers, contributes and provides benefits. There is a need for various outreach to make it more attractive to its members and to increase the association's response to its members.
Faktor-Faktor yang Mempengaruhi Keputusan Mahasiswa Membeli Makanan Berprotein Hewani Roisu Eny Mudawaroch
Jurnal Riset Agribisnis dan Peternakan Vol. 5 No. 1 (2020)
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (255.006 KB) | DOI: 10.37729/jrap.v5i1.883

Abstract

Students have a strong personality so that they can make choices, one of which is the purchase of the food they consume. The purpose of this study was to determine 1) the influence of social factors on purchasing decisions for animal protein food; 2) Personal factors in animal protein food purchasing decisions; 3) Knowledge factors about animal protein food purchasing decisions and 4) Social factors, personal factors and knowledge factors about animal protein food purchasing decisions. The sample used was 90 students. The data obtained in the classical assumption test include normality test, validity test, reliability test, multicollinearity test, and heteroscedasticity test. The data were analyzed multiple linear regression with social factors (X1) personal factors (X2), knowledge factors (X3), while the decision to buy animal protein foods (Y). The results of the classical assumption test show the Kolmogorov-Smirnov normality test which shows the data was normally distributed. The results of the validity test of all instruments were valid. Reliability test results show the instrument used was reliable. The multicollinearity test results showed that there was no multicollinearity. The results of the heteroscedasticity test did not show any heteroscedasticity. The results of linear regression analysis showed Y = 4.574-0.105 (X1) +0.121 (X2) +0.004 (X3). The results of the F test showed a significant effect. And from the results of the determination test, the value of R = 0.313 was obtained. The conclusion was that social factors have an effect on animal protein food purchasing decisions, personal factors do not affect the animal protein food purchase decisions, knowledge factors do not affect animal protein food purchasing decisions, social factors, personal factors and knowledge factors jointly influence purchasing decisions. protein food animal.
Pengaruh Extender Tahu pada Sosis Daging Sapi Ditinjau dari Kualitas Kimia: Beef, Sausage, Tofu Extender Dian Ratnasari; Roisu Eny Mudawaroch; Zulfanita Zulfanita
Jurnal Riset Agribisnis dan Peternakan Vol. 6 No. 1 (2021)
Publisher : Universitas Muhammadiyah Purworejo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (293.107 KB) | DOI: 10.37729/jrap.v6i1.1033

Abstract

Making beef sausage requires additional ingredients for making sausages called extenders. The use of extender material is needed as a binder that is able to provide different chemical qualities. This study aims to determine the effect of tofu extender substitution on beef sausage in terms of chemical quality. The treatments in this study were tofu substitution in meat of 0%, 0.2%, 0.4%, 0.6% and 0m8%. The research design used a completely randomized design (CRD), with 5 treatments and 4 replications. The results showed that the addition of tofu extenders showed significant differences in fat content in beef sausages. Treatment T0 with treatment T1, T2, T3, and T4. The addition of tofu extenders showed significant differences in protein content in beef sausages. The protein content of beef sausage with treatment T0 was significantly different from treatment T1, T2, T3, and T4. The addition of a tofu extender showed a significant difference in the water content of beef sausage. The water content of beef sausage with treatment T0 was significantly different from treatment T1, T2, T3, and T4. The addition of tofu extenders significantly reduced the protein content and fat content of sausages. The water content decreased significantly in the sausage that was added to the tofu extender.
Co-Authors Adi Wibowo Atika Ariyanti Dian Ratnasari Edi Suryanto Indra Gaya Tri Lies Mira Yusiati Selly Shintiani Setiyono Setiyono Sunardi Sunardi Tabah Supriyatin Zulfanita Zulfanita