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All Journal Jurnal Ilmu Pangan dan Hasil Pertanian JPM PAMBUDI JPM Pambudi
Abdul Bashar
Universitas Muhadi Setiabudi,
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Education Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Public Health Social Sciences Other

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Penumbuhan Jiwa Wirausaha Siswa SMK Ma’arif NU 01 Wanasari Melalui Pelatihan Pengolahan Limbah Air Kelapa Muhamad Hasdar; Abdul Bashar; Wadli Wadli
JPM PAMBUDI Vol 3 No 1 (2019): JPM Pambudi
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat (P2M) IKIP Budi Utomo Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (388.771 KB) | DOI: 10.33503/pambudi.v3i1.509

Abstract

Entrepreneurship development among productive young people is a strategic program to build young entrepreneurs who have quality human resources. Vocational students are a strategic choice for building young entrepreneurs. The purpose of this community development activity is 1) Building strong character, because strong character becomes the main capital to become an entrepreneur in facing the challenges of changes that occur in his life. 2) Vocational students have skills to process coconut water waste into nata de coco. 3) Vocational students can start opening new business opportunities either before or after graduating later. The partners of this activity are students from SMK Ma'arif NU 01 Wanasari who are selected 20 students, their have an interest in food entrepreneurship. This activity was carried out in four stages for 2 months. Activities are divided into 4 stages. stage I is measuring the level of understanding from the students about entrepreneurship by giving quisioners, stage II is a process transfer knowlegde with the lecture method, stage III is carried out with the practice of directly using appropriate technology, stage VI is the evaluation stage of activities with quisioner and lecture methods. All vocational students participate in all stages of the training well, with this entrepreneurship training vocational students have increased skills and knowledge in entrepreneurship. Through these activities vocational students also have the skills to process coconut water waste into nata de coco until the packaging process is ready to be marketed and vocational students have basic knowledge about starting entrepreneurship in the food sector. Based on the evaluation results of entrepreneurship training activities, Vocational students are very happy and satisfied and in accordance with the expectations of SMK students to build their entrepreneurial spirit.
Penumbuhan Jiwa Wirausaha Siswa SMK Ma’arif NU 01 Wanasari Melalui Pelatihan Pengolahan Limbah Air Kelapa Muhamad Hasdar; Abdul Bashar; Wadli Wadli
JPM PAMBUDI Vol 3 No 1 (2019): JPM Pambudi
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat (P2M) IKIP Budi Utomo Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33503/pambudi.v3i1.509

Abstract

Entrepreneurship development among productive young people is a strategic program to build young entrepreneurs who have quality human resources. Vocational students are a strategic choice for building young entrepreneurs. The purpose of this community development activity is 1) Building strong character, because strong character becomes the main capital to become an entrepreneur in facing the challenges of changes that occur in his life. 2) Vocational students have skills to process coconut water waste into nata de coco. 3) Vocational students can start opening new business opportunities either before or after graduating later. The partners of this activity are students from SMK Ma'arif NU 01 Wanasari who are selected 20 students, their have an interest in food entrepreneurship. This activity was carried out in four stages for 2 months. Activities are divided into 4 stages. stage I is measuring the level of understanding from the students about entrepreneurship by giving quisioners, stage II is a process transfer knowlegde with the lecture method, stage III is carried out with the practice of directly using appropriate technology, stage VI is the evaluation stage of activities with quisioner and lecture methods. All vocational students participate in all stages of the training well, with this entrepreneurship training vocational students have increased skills and knowledge in entrepreneurship. Through these activities vocational students also have the skills to process coconut water waste into nata de coco until the packaging process is ready to be marketed and vocational students have basic knowledge about starting entrepreneurship in the food sector. Based on the evaluation results of entrepreneurship training activities, Vocational students are very happy and satisfied and in accordance with the expectations of SMK students to build their entrepreneurial spirit.
Analisis Karakteristik Mutu Beras Analog Berbahan Baku Sagu (Metroxylon sagus Rottb.) Bashar, Abdul; Wadli, Wadli
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 8, No 1 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v8i1.19257

Abstract

Pola konsumsi masyarakat Indonesia cenderung sulit berubah dari beras. Bahkan banyak yang masih beranggapan bahwa belumlah makan jika belum memakan nasi, ketahanan pangan dalam pengertian pemenuhan kebutuhan pangan, diusahakan agar pangan selalu tersedia setiap saat dan masyarakat juga berharap harganya terjangkau. Beras analog merupakan salah satu bentuk solusi yang dapat dikembangkan dalam mengatasi permasalahan ketahanan pangan baik dalam hal penggunaan sumber pangan baru ataupun untuk penganekaragaman pangan. Tujuan penelitian ini untuk mengetahui karakteristik mutu beras analog berbahan baku tepung sagu. Penelitian ini mengunakan rancangan percobaan RAL. Beras analog dibuat sebanyak 5 variasi komposisi bahan penyusun yaitu 100 % dari tepung sagu, dan komposisi campuran tepung tapioka dengan perbandingan 95:5, 90:10, 80:20, 70:30 Data dianalisis secara statistik menggunakan analisis varian dengan membandingkan F hitung dan F tabel dengan derajat penerimaan 5% menyimpulkan tepung sagu berpengaruh nyata terhadap karakteristik beras analog. Dalam pembuatan beras analog penguji menghasilkan karakteristik beras analog dengan kadar air 5,23% sampai 6,47, kerapatan curah tertinggi pada P5 dari 70% sagu dan 30% tapioka, Daya serap terendah adalah P5 yakni 71,67%, pada daya pengembang P3, P4 dan P5 memiliki prosentase yang sama 8% serta diameter beras dihasilkan 3,3 sampai 4,7 pada 50 g beras diperoleh berat terbanyak 44,33 pada P2. Pada Uji Hedonik keseluruhan perlakuan secara moderat disukai dan diterima oleh  panelis.
Penentuan Waktu Simpan Bawang Merah (Allium ascalonicum L.) dengan Metode Pengasapan Tradisional Wadli, Wadli; Bashar, Abdul
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 8, No 1 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v8i1.19352

Abstract

 Bawang merah memiliki kadar air tinggi sehingga mudah mengalami kerusakan selama masa penyimpanan. Penanganan pasca panen yang banyak dilakukan oleh para petani di Kabupaten Brebes pada umumnya masih secara sederhana/tradisional. Penelitian ini bertujuan untuk  Mengetahui pengaruh  metode  pengasapan  terhadap  kualitas  bawang  merah  selama penyimpanan dan umur simpan bawang merah. Penelitian dilakukan menggunakan metode eksperimental dengan rancangan dasar Rancangan Acak Lengkap terdiri dari 2 ulangan.  Faktor yang dicoba meliputi lama penyimpanan   yaitu 3, 6,  9, 12 minggu. Variabel pengamatan pada penelitian meliputi, kadar air, susut bobot, tekstur serta penentuan umur simpan. Hasil penelitian ini adalah Perlakuan pengasapan memberikan pengaruh nyata terhadap kualitas bawang merah selama penyimpanan terhadap kadar air, susut bobot dan tekstur. Mutu bawang merah selama 12 minggu atau 3 bulan dapat dipertahankan dari semua perlakuan dengan kondisi penyimpanan kadar air metode tradisional tertinggi 83,27% dengani rata-rata 68,82%, susut bobot tertinggi 24% terendah 3,5%, kekerasaan umbi cenderung stabil 4,14 N menjadi 4,36 N sampai akhir penyimpanan, Metode pengasapan dapat memperpanjang umur simpan umbi bawang merah adalah perlakuan dengan lama penyimpanan 9 minggu.
Co-Authors Muhamad Hasdar Wadli Wadli Wadli, Wadli