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All Journal Jurnal Ilmu Lingkungan Jurnal Pengolahan Pangan JPM PAMBUDI Bantara Journal of Animal Science Buletin Poltanesa JAMU : Jurnal Abdi Masyarakat UMUS Journal of Food and Agricultural Product Journal of Technology and Food Processing (JTFP) Jurnal Teknologi Pangan dan Industri Perkebunan JPM Pambudi J-CEKI

Wadli Wadli

3Program Studi Ilmu Dan Teknologi Pangan, Fakultas Sains Dan Teknologi, Universitas Muhadi Setiabudi Brebes

Author-ID : 3457128

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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

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.

EKSTRAKSI BERAS HITAM SIRAMPOG BERBANTU GELOMBANG MIKRO (MICROWAVE ASSISTED EXTRACTION (MAE)) Wadli; Muhamad Hasdar
Jurnal Pengolahan Pangan Vol 6 No 2 (2021)
Publisher : Fakultas Pertanian Universitas Alkhairaat Palu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31970/pangan.v6i2.49

Beras hitam sirampog varietas lokal Kabupaten Brebes memiliki sejuta khasiat, salah satunya kandungan antosianin yang baik bagi kesehatan. Komponen aktif yang dimiliki beras hitam perlu dilakukan ektraksi untuk mempermudah pengaplikasian. Metode ekstraksi MAE (Microwave Assisted Extraction) cocok digunakan untuk ekstraksi komponen yang rentan terhadap panas, karena dapat dikontrol melalui daya dan waktu ekstraksi. Tujuan penelitian untuk mengetahui pengaruh daya dan lama waktu ekstraksi berbantu gelombang mikro (MAE) terhadap rendemen dan pH ekstrak beras hitam sirampog. Rancangan penelitian menggunakan rancangan acak lengkap yang terdiri dari 2 faktor yaitu variasi daya (100,175,250 watt) dan variasi waktu ekstraksi (3,6,9 menit). Data dianalisis dengan menggunakan Uji F dengan taraf kepercayaan 95% dan jika berpengaruh nyata dilanjutkan dengan analisis DMRT (Duncan's Multiple Range Test) dengan taraf 95%. Hasil penelitian yaitu rendemen tertinggi (45,75%) dihasilkan pada perlakuan D2W1(175 watt dan 3 menit), sementara rendemen terendah (18,75%) pada perlakuan D3W3 (250 watt dan 9 menit). pH tertinggi (pH 6,56) dihasilkan pada perlakuan D2W3 (175 watt dan 9 menit) dan D3W3 (250 watt dan 9 menit), sementara pH terendah (6,35) terjadi pada perlakuan D1W1 (100 watt dan 3 menit).

Brebes Sheep Skin That is Hydrolyzed With Excess Acid Solution (CH3COOH) and Sitrate Acid (C6H8O7) Became Gelatin Muhamad Hasdar; Wadli Wadli; Daryono Daryono
Bantara Journal of Animal Science Vol 1, No 2 (2019)
Publisher : Program Studi Peternakan, Fakultas Pertanian, Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/bjas.v1i2.395

Local resources from Brebes Regency that have not been maximized properly are sheep skin. Brebes sheep skin can be converted into gelatin. This study aims to determine the quality of the yield and gelatin protein of sheep skin hydrolyzed using weak acids. The main ingredient of this research is sheep skin from Brebes Regency, which is 1-2 years old. The research method uses a completely randomized design (CRD) 2 x 3 factorial pattern where the first factor is the soaking material (CH3COOH 2% v / v and C6H8O7 2% v / v) and the second factor is the immersion time (2 hours, 3 hours and 4 hour), then proceed with the Real Difference test using the Duncan Multiple Range Test (DMRT). The yield measurement results showed the percentage of sheep skin gelatin is 10,12-10,77%, and the measurement of sheep skin gelatin protein showed a percentage of 70,96-72,87%. The ability of CH3COOH 2% in hydrolyzing sheep skin collagen is better than C6H8O7 2%. The highest percentage of yield and protein is at 4 hours soaking time for each type of solution.Keywords: Gelatin, Low Acid, protein, sheep skin, rendement

ENERGI ALTERNATIF BIOBRIKET DARI KOMBINASI LIMBAH AMPAS KOPI DAN LIMBAH BAWANG MERAH Yan El Rizal Unzilatirrizqi D; Wadli Wadli
Jurnal Ilmu Lingkungan Vol 16, No 2 (2022): Jurnal Ilmu Lingkungan
Publisher : Program Pascasarjana Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/jil.16.2.p.141-149

Bio-briquettes have become a feasible method for achieving alternative energy and waste utilization goals. The approach of this research is to manufacture bio-briquettes by utilizing Robusta coffee grounds and onion peels with optimal standards obtained from nourishment and agricultural outgrowth in Brebes Regency. In bio-briquettes experiments, a 25% - 75%, 60% - 40% composition ratio of coffee grounds and onion peels was used, and a 50% - 50% composition ratio. The result of the bio-briquettes experiment demonstrate that the ratio of the mixture of 75% coffee grounds and 25% onion peels is the most optimal according to SNI Quality of Wood Charcoal Briquettes Number 01-6235-2000 with a calorific value of 5000,15 cal/gram, the water content of 6,55%, ash content is 6,8%, the volatile matter is 41,87%, and bG

Pengaruh Penambahan Tepung Ampas Tahu Terhadap Kadar Protein Bolu Batik Kukus Sari Salsabila Rizkiyani; Wadli; Yan El Unzilatirrizqi D
Poltanesa Vol 23 No 2 (2022): Desember 2022
Publisher : P2M Politeknik Pertanian Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/tanesa.v23i2.1337

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan tepung ampas tahu terhadap kadar protein bolu batik kukus. Penelitian ini dilaksanakan dengan metode kuantitatif eksperimen dengan menggunakan rancangan acak lengkap (RAL) non-faktorial yaitu perbandingan penambahan tepung ampas tahu : tepung terigu dengan konsentrasi (0% : 100%), (35% : 65%), (40% : 60%), dan (45% : 55%). Parameter yang diukur yaitu kadar protein bolu batik kukus. Data diolah menggunakan uji one way ANOVA, dan apabila berpengaruh nyata dilanjutkan pada uji lanjut duncan. Hasil penelitian menunjukkan penambahan tepung ampas tahu pada bolu batik kukus berpengaruh nyata terhadap kadar protein bolu. Hasil tertinggi kadar protein bolu batik kukus yaitu P3 dengan nilai 9,088%, sedangkan kadar protein terendah terdapat pada perlakuan P0 tanpa penambahan tepung ampas tahu.

Pengaruh Berbagai Jenis Kemasan Produk Telur Asin Brebes Terhadap Tingkat kekuatan Kemasan Anis Wulandari; Wadli; Yan El Rizal Unzilatirrizqi D
Poltanesa Vol 23 No 2 (2022): Desember 2022
Publisher : P2M Politeknik Pertanian Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/tanesa.v23i2.1339

Kemasan adalah bahan yang digunakan untuk mewadahi dan atau membungkus produk, baik yang bersentuhan langsung dengan produk atau tidak. Kemasan dapat ditujukan untuk memenuhi keinginan konsumen, memperluas pangsa pasar, meningkatkan nilai jual, memberikan keunikan suatu produk, dan mempermudah distribusi dan transportasi serta memberikan perlindungan dan menjaga mutu produk. Penelitian ini bertujuan untuk menguji tingkat kekuatan kemasan dalam melindungi telur asin dari kerusakan mekanis sehingga dapat ditemukannya kemasan yang terbaik untuk mengemas telur asin. Penelitian ini terdiri dari dua tahap yaitu uji kekuatan kemasan dengan cara dijatuhkan dari ketinggian 110 cm. Adapun sampel kemasan yang digunakan yaitu kemasan anyaman bambu, box karton, egg tray karton, egg tray plastik. Analisis data menggunakan metode RAL non factorial yang diolah dengan aplikasi SPSS versi 24 dengan uji Anova dan dilanjutkan dengan uji Duncan. Hasil analisis data menujukan bahwa berbagai jenis kemasan berpengaruh nyata dalam menjaga telur asin dari kerusakan mekanis, adapun kemasan egg tray karton adalah kemasan yang paling efektif untuk mencegah kerusakan mekanis.

Pelatihan Pengolahan Aloe Vera sebagai Pangan Sehat Berbasis Keluarga di Desa Banjarharjo Yunika Purwanti; Muhammad Hasdar Hasdar; Wadli Wadli; Elinda Umisara
JAMU : Jurnal Abdi Masyarakat UMUS Vol. 3 No. 01 (2022): Agustus
Publisher : LPPM Universitas Muhadi Setiabudi

Diabetes Militus merupakan suatu gangguan dalam proses metabolisme tubuh. Salah satu alternatif untuk pencegahan atau penurunan penyakit tersebut dengan mengkonsumsi pangan sehat. Aloe vera yaitu tanaman yang lebih dikenal masyarakat dengan sebutan lidah buaya, mampu menurunkan resiko diabetes militus. Tanaman ini memiliki kemampuan kerja yang mirip dengan insulin, sehingga dapat dimanfaatkan untuk mengendalikan gula darah. Pengetahuan masyarakat mengenai lidah buaya masih sebatas untuk perawatan rambut dan luka. Sedangkan tanaman ini dapat diolah menjadi pangan sehat yang berpeluang untuk dikembangkan. Dengan hal ini, kegiatan pengabdian kepada masyarakat diselenggarakan untuk meningkatkan pengetahuan ibu PKK di Desa Banjarharjo. Kegiatan dibagi 4 tahap, yaitu pengisian kuisioner pre-test dan wawancara, penyampaian materi mengenai manfaat aloe vera, pelatihan pengolahan aloe vera sebagai pangan sehat, dan pengisian kuisioner past-test. Hasil dari kegiatan pengabdian kepada masyarakat (PKM) yaitu peserta mengalami peningkatan mengenai pengetahuan olahan aloe vera sebagai pangan sehat, pengolahan nata de aloe vera dapat sebagai peluang bisnis peserta kegiatan, kegiatan diselenggarakan dengan lancar dan kondusif.

Rancangan Acak Lengkap Dan Rancangan Acak Kelompok Pada pH Gelatin Kulit Domba Dengan Pretreatment Larutan NaOH Muhamad Hasdar; Wadli Wadli; Delia Meilani
Journal of Technology and Food Processing (JTFP) Vol. 1 No. 01 (2021): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Pada penelitian ini bertujuan untuk mengetahui perbedaan hasil dan kesimpulan data yang diolah menggunakan rancangan acak lengkap dan rancangan acak kelompok dari data pH gelatin kulit domba yang dilakukan pretreatment larutan NaOH. Metode yang digunakan pada penelitian ini yaitu analisis deskriptif berdasarkan hasil ANOVA dari Rancangan Acak Lengkap (RAL) dan Rancangan Acak Kelompok (RAK) dari data hasil pengukuran pH gelatin kulit domba. RAK menghasilkan galat dan koefisien keragaman yang lebih kecil, namun tidak menghasilkan nilai yang signifikan untuk keragaman kelompok. Uji lanjut yang cocok yaitu uji tukey.

Postharvest Handling Of Sweet Potatoes In Sauce Processing CV. Sumber Sari Limbangan Kulon – Brebes Inka Condro Istia; Wadli Wadli; Yunika Purwanti
Journal of Technology and Food Processing (JTFP) Vol. 1 No. 01 (2021): Januari
Publisher : Program Studi Ilmu Teknologi Pangan Universitas Muhadi Setiabudi

Sweet potato is a potential carbohydrate producer (as an energy source) and can be used as an alternative food source. One of the varieties of sweet potato, namely yellow sweet potato which contains beta carotene, functions as an antioxidant and helps overcome cancer-causing chemicals that can damage eye tissue. The use of sweet potatoes is still limited, to increase the utility and added value requires innovation, namely by adding to the making of sauce. In the sauce production process at CV. Sumber Sari uses yellow sweet potatoes. Sauce as a thick liquid made from tomato or chili paste which can give a special aroma and taste to a food. The addition of other ingredients such as sugar, salt and food additives. The research objective was to study yellow sweet potato as an additional ingredient in making sauces. This research is expected to provide alternative uses for sweet potatoes, increase the effectiveness and added value of sweet potatoes. Processing of sauces with the addition of sweet potatoes to increase utility and added value was carried out by CV. Sumber Sari. The production process begins with cleaning of raw materials and packaging, material preparation, mixing, processing and packaging. CV Sumber Sari sauce is distributed to agents throughout Central Java

PENGARUH PENAMBAHAN TEPUNG DAUN KELOR TERHADAP KANDUNGAN NILAI GIZI COOKIES KACANG HIJAU Krisjayanti; Wadli; Yan El Rizal Unzilatirrizqi D
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Cookies are pastry products made from wheat flour which have a sweet taste and long shelf life cookies, to add good nutritional value by adding the formulation of mung bean flour and moringa leaf flour. The purpose of this study was to determine the effect of the formulation of mung bean cookies with Moringa leaf flour (Moringa oleifera L.) and on the organoleptic and nutritional values . This study used a completely randomized design (CRD) consisting of 5 treatments with concentrations of wheat flour: mung bean flour: moringa leaf flour (100 %: 0 %: 0 %), ( 50 % : 10 % : 40 %) , ( 50 % 35 % : 15 % ) , ( 50 % 25 % -25 % ) , and ( 50 % : 15 % : 35 % ) . The observed variables consisted of organoleptic properties : color , aroma , taste and texture and properties of water content , ash content , protein content , fat content and carbohydrate content , in order to conform to the sni standard for cookie quality . The data was processed using one way ANOVA test, and if it had a significant effect, it was continued to Duncan's follow-up test. The results showed the addition of Moringa leaf flour to cookies had a significant effect on the chemical properties of water content, ash content, protein content, fat content and carbohydrate content, and organoleptic properties. . The results selected by the panelists on the organoleptic test of cookies were in the P3 treatment with the composition of wheat flour: mung bean flour: ng Moringa leaves (50%: 25%: 25%) with organoleptic test value of taste = 5.93, color = = 5.80 , aroma 5,68 , texture = 6,28 and liking = 6,20 . With carbohydrate nutrient content of 46.87 % , nutritional content of water content of 4.15% , ash content of 3.61% , protein content of 9.35% and fat content of 36.02 %.

Co-Authors Abdul Bashar Amanda Putri Ismayanti Anis Wulandari Daryono Daryono Delia Meilani Dewantoro, Yan El Rizal Unzilatirrizqi Fera, Melly Iman Syariffudin Inka Condro Istia Krisjayanti Muhamad Hasdar Muhammad Hasdar Hasdar Nur Alam Ali Sari Salsabila Rizkiyani Siti Nur Kholidah Sri Suci Ana Umisara, Elinda Yan El Unzilatirrizqi D Yunika Purwanti

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