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All Journal Agrointek agriTECH Jurnal Industri Hasil Perkebunan Jurnal Riset Industri Hasil Hutan Jurnal Aplikasi Teknologi Pangan Indonesian Food and Nutrition Progress IJEBD (International Journal Of Entrepreneurship And Business Development) Jurnal Teknologi Pangan dan Hasil Pertanian Jurnal Teknologi & Industri Hasil Pertanian Jurnal Aplikasi Teknologi Pangan Journal of Saintech Transfer JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Madaniya Jurnal Pengabdian Masyarakat Kedokteran Archive: Jurnal Pengabdian Kepada Masyarakat Journal of Biodiversity and Biotechnology Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Teknologi dan Industri Pertanian Indonesia Tematik
Rohadi Rohadi
Universitas Semarang
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Nursing Public Health Social Sciences Veterinary Other

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Solar-Powered IoT Aquaculture and Value-Added Catfish Processing to Strengthen Coastal Livelihood in Sayung, Demak, Indonesia Fatchur Roehman; Sunu Arsy Pratomo; Mu'izzaddin Wa'addulloh; Purwanto Purwanto; Muhammad Ikhsan Setiawan; Rohadi Rohadi; Ari Endang Jayati; Erialdi Syahrial
IJEBD (International Journal of Entrepreneurship and Business Development) Vol 9 No 2 (2026): March 2026
Publisher : LPPM of NAROTAMA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29138/ijebd.v9i2.3707

Abstract

Purpose: This paper examines a community-based entrepreneurial technology intervention that integrates solar-powered IoT aquaculture, portable water purification, value-added catfish processing, and digital commerce to strengthen coastal livelihoods in Sayung, Demak, Indonesia. Design/methodology/approach: The study applies participatory action research and a before-after descriptive case design with two local partners, Saeko Bakti and Saeko Kapti. Data were collected through field observation, focus group discussions, semi-structured interviews, training records, production logs, and simple operational performance indicators before and after technology transfer. Findings: The integrated intervention increased clean-water availability from approximately 500-700 liters/day to 1,500-2,000 liters/day, improved catfish production from 250-300 kg/cycle to 350-400 kg/cycle, reduced feed inefficiency by 15-20%, and increased processed fish volume from 30-40 kg/week to 60-70 kg/week. Monthly sales increased from IDR 3-4 million to IDR 6-7.5 million, while digital transactions contributed about 30-40% of sales after implementation. Paper type: Research paper
Healthy and wholesome food education for students of Sekolah Indonesia Kuala Lumpur at the Community Learning Center, Sentul Pasar, Kuala Lumpur Rohadi
Journal of Saintech Transfer Vol. 8 No. 2 (2025): Journal of Saintech Transfer
Publisher : Talenta Publisher Universitas Sumatera Utara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jst.v8i2.21817

Abstract

The knowledge of children at the community learning center (CLC) in the Kg Chubadak Hilir area, Sentul Pasar, Kuala Lumpur, Malaysia which is under the guidance of Sekolah Indonesia Kuala Lumpur (SIKL) about healthy and nutritious food is still lacking, so it needs to be improved. Therefore, it is important to convey material related to healthy and nutritious food for elementary school age. CLC Sentul students are children aged 6-12 years from Indonesian migrant workers in Malaysia who do not have access to formal education in Malaysia. Community service was carried out on Monday (5/5/2025) at the CLC location, attended by 17 students, the material was delivered while telling stories, visual explanations, games, and video demonstrations, students were engaged in understanding the importance of consuming safe and healthy food. The purpose of international service at CLC SIKL is to increase students' knowledge of healthy and nutritious food and individual health to support student growth and development. The program was conducted in collaboration with SIKL and effectively increased students’ knowledge and awareness of healthy food, as indicated by the rise in active participation from only 1-2 students out of 17 (≈5.9-11.8%) before the session to 5-6 students (≈29.4-35.3%) after the session, reflecting an approximate increase of 24%. Feedback showed enthusiasm for healthy and wholesome food containing various nutrients from various food sources and how to recognize healthy food. This initiative highlights the effectiveness of early healthy food education in nurturing food-conscious choosing and consuming food, supporting Sustainable Development Goals (SDGs) for zero hunger and good health and well being.
Sosialisasi Bahan Tambahan Pangan Sebagai Dasar Penguatan Keamanan Pangan pada UMKM Dawet Purworejo Sri Budi Wahjuningsih; Mudjiastuti Handajani; Rohadi Rohadi; Bambang Tutuko; MM. Shinta Pratiwi; Tatas Transinata; Zulhaq Dahri Siqhny; Mita Nurul Azkia; Febiani Dwi Utari
Archive: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 2 (2026): Juni 2026
Publisher : Asosiasi Pengelola Publikasi Ilmiah Perguruan Tinggi PGRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55506/arch.v5i2.274

Abstract

Latar Belakang: Dawet ireng merupakan minuman tradisional khas Purworejo yang menggunakan tepung oman sebagai pewarna hitam alami pada butiran cendol. Praktik penggunaan tepung oman yang bersifat tradisional serta potensi penyalahgunaan Bahan Tambahan Pangan (BTP) pewarna menimbulkan isu keamanan pangan pada produk UMKM dawet. Tujuan: Meningkatkan pengetahuan pelaku UMKM Dawet Purworejo mengenai BTP pewarna pangan dan keamanan tepung oman sebagai dasar penguatan sistem keamanan pangan. Metode: Sosialisasi meliputi survei pendahuluan, ceramah interaktif, dan diskusi terkait regulasi BTP pewarna, risiko polisiklik aromatik hidrokarbon (PAH) seperti benzo[a]pyrene pada tepung oman, serta prinsip higiene dan sanitasi pangan. Evaluasi dilakukan menggunakan kuesioner pre-test dan post-test yang dianalisis secara deskriptif. Hasil: Rata-rata skor pengetahuan meningkat dari 32% menjadi 94%, melampaui target peningkatan minimal 50%. Kesimpulan: Sosialisasi terstruktur mengenai BTP pewarna dan tepung oman efektif meningkatkan kapasitas pengetahuan pelaku UMKM dawet dan mendukung penguatan keamanan pangan pada usaha pangan tradisional.
Effect of Gamma Irradiation on Total Phenolic Contents and Antioxidant Activities of Methanolic Extract of Java Plum Seeds Rohadi Rohadi; Iswoyo Iswoyo; Dewi Larasati; Sugili Putra
Journal of Biodiversity and Biotechnology Vol 3, No 1 (2023)
Publisher : Pusat Penelitian dan Pengembangan Bioteknologi dan Biodiversitas (P3BB) LPPM UNS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jbb.v3i1.71721

Abstract

The synthetic antioxidant butylated hydroxyanisole (BHA) has been widely added to lipids and food products as a preservative due to inhibiting lipid oxidation. However, concerns have arisen about the potential health impacts of this synthetic antioxidant on consumers. Therefore, there is a need for an alternative substitute for BHA that is safe for human health. The methanolic extract of Java Plum seeds (MEJS) contains a diverse group of phenolic compounds and has the potential to serve as a natural antioxidant. The antioxidant must remain stable during food processing, such as irradiation. This research aimed to determine the effect of γ-irradiation on the total phenolic content and antioxidant activity of MEJS. When γ-irradiation was applied to MEJS at doses up to 12.5 kGy, there was a slight decrease in total phenolic and tannin content but a significant increase in total flavonoid content. This increase in total flavonoids led to a rise in both free radical scavenging and reducing power activities
Komparasi Karakteristik Gel Dari Daun Cincau Hijau Segar Dengan Gel Dari Bubuk Daun Cincau Hijau (Cyclea Barbata Miers) Dinda Rahmayanti Saputri; Rohadi Rohadi; Ika Fitriana
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 18 No. 1 (2023): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v18i1.6375

Abstract

Daun cincau hijau yang telah dipanen mudah rusak. Bubuk daun cincau didapatkan dari hasil pengeringan dan pengecilan ukuran. Penelitian ini bertujuan untuk mengetahui perbedaan pada karakteristik fisik (rendemen, sineresis, tekstur, warna, kecepatan pembentukan gel), karakteristik kimia (pH, kadar air, kadar abu, dan serat kasar) dan sensoris gel dari daun cincau hijau segar dengan gel dari bubuk daun cincau hijau (Cyclea barbata Miers). Penelitian dilakukan di Laboratorium Rekayasa Proses Pengolahan Pangan dan Laboratorium Kimia dan Biokimia Pangan Universitas Semarang pada bulan Juni 2022. Rancangan percobaan menggunakan Rancangan Acak Lengkap (RAL), 2 perlakuan, 10 ulangan dan dianalisis dengan independent sample T-Test. Kesimpulan menunjukkan nilai signifikansi kadar air, kadar abu, sineresis, pH, kecepatan pembentukan gel, springiness, sensoris warna maupun spektrofotometri, aroma, rasa dan kekokohan gel dari daun cincau hijau segar dengan gel dari bubuk daun cincau hijau (Cyclea barbata Miers) kurang dari 0,05 (Sig. 2-tailed) yang artinya ada perbedaan yang signifikan. Sedangkan pada rendemen, serat kasar, hardness dan gumminess menunjukan nilai signifikansi lebih dari 0,05 (Sig. 2-tailed) yang artinya tidak terdapat perbedaan yang signifikan.
Identifikasi Mikrobiologi Ikan Asap dan Persepsi Konsumen terhadap Mutunya pada Berbagai Tingkat Distribusi di Kota Semarang Mas Ayu Safira; Rohadi Rohadi; Antonia Nani Cahyanti
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 19 No. 1 (2024): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v19i1.8857

Abstract

Smoked fish is one of the traditional processed products that almost all types of fish can be used as raw materials. Smoking processing is done by utilizing a combination of treatments and the provision of natural chemical compounds from the combustion of natural fuels. This study aims to determine the microbiological quality of smoked fish and consumer perception of its quality at various distribution levels in Semarang City. The experimental design used in this study was one factor Randomized Group Design: different distribution levels. Parameter observed were Total Plate Count (TPC), Salmonella sp. identification, and sensory properties of smoked fish. The results showed that of the three distribution levels, smoked fish from the producer had the best microbiological quality and consumer perception value, with an average TPC values of 1,66 × 105 colonies/gram, no Salmonella sp. contamination was detected, and had an average sensory value of 9,75. Thisvalues is in accordance with the quality standards of smoked fish with hot smoking listed in SNI 2725:2013. The data showed that different distribution levels influenced consumer perception and microbiological quality of smoked fish in Semarang City.
Sosialisasi Diversifikasi Olahan Jahe Bagi Siswa SMKN H. Moenadi Ungaran Kabupaten Semarang Anisa Rachma Sari; Dewi Larasati; Ery Pratiwi; Bambang Kunarto; Rohadi
TEMATIK Vol. 6 No. 1 (2026): Januari
Publisher : Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/tematik.v6i1.12870

Abstract

Penyuluhan tentang diversifikasi olahan rimpang jahe tepat diberikan bagi siswa SMKN H. Moenadi karena visi sekolah adalah menyiapkan lulusan yang mandiri, professional, terampil dan siap bekerja dibidang APHP. Kegiatan PkM bertujuan meningkatkan wawasan dan keterampilan yang utuh terkait komoditas jahe dimulai dari penanganan pasca panen, teknologi pengolahan menjadi sirup jahe, jahe instan, bir jahe serta potensi jahe sebagai pangan fungsional. Metode pelaksanaan kegiatan dimulai dengan perijinan dan survei, koordinasi, persiapan, kuisioner pretes, materi serta evaluasi melalui kuisioner postes. Hasil dari kegiatan ini menunjukkan rata-rata pengetahuan sebelum kegiatan yaitu tidak tahu 30,56%, tahu 27,89% dan sangat tahu 1,56%; sedangkan setelah kegiatan menjadi tidak tahu 7,67%, tahu 45,33 dan sangat tahu 7%. Kesimpulan kegiatan PkM menunjukkan persentase peningkatan tertinggi (48%) terdapat pada materi sirup jahe, sedangkan peningkatan terendah (5%) terkait pemanfaatan jahe di bidang pangan. Kegiatan sosialiasi diversifikasi jahe menjadi ide bisnis untuk menumbuhkan jiwa kewirausahaan di bidang agribisnis pertanian.
Co-Authors Adi Sampurno Aldila Sagitaning Putri Anisa Rachma Sari Antonia Nani Cahyanti Ari Endang Jayati Arini Suci Prastiwi BAMBANG KUNARTO Bambang Tutuko Bambang Tutuko Dea Ira Lelita Devy Angga Gunantar Dewi Larasati Dewi Larasati Dinda Rahmayanti Saputri Dwi Hastuti Elly Yuniarti Sani Erialdi Syahrial Ery Pratiwi Fatchur Roehman Febiani Dwi Utari Haslina Haslina Hersanti Sulistyaningrum Iip Izul Falah Iip Izul Falah Ika Fitriana Iswoyo Iswoyo Jumrotun Chasanah Khilda Noor Itsnaini Lusi Dwi Anggraini Maria Adinda Suciningtyas Mas Ayu Safira Mita Nurul Azkia MM. Shinta Pratiwi Mu'izzaddin Wa'addulloh Mudjiastuti Handajani Muhammad Ikhsan Setiawan Mulya Virgonita Iswindari Winta Priscacylia Clarita Rasini Pirimoy Purwanto Purwanto Putri Arum Wijayanti Siti Aminah Siti Aminah Siti Thomas Zulaikhah Sri Budi Sri Budi Wahjuningsih Sri Haryati Sri Rahadjo Sri Raharjo Sugili Putra Sugili Putra Sunu Arsy Pratomo Susilorini Susilorini Tatas Transinata Tunjung Wulandari Umar Santoso Umar Santoso Zulhaq Dahri Siqhny