Article Per Year (5 Year)
p-Index From 2020 - 2025
2.42
P-Index
This Author published in this journals
All Journal Jurnal AGROTEKNOLOGI Jurnal Teknologi Pertanian Warta IHP (Warta Industri Hasil Pertanian) UNEJ e-Proceeding Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Abdimas Umtas : Jurnal Pengabdian kepada Masyarakat Jurnal Teknologi Pertanian Andalas Abdi Dosen : Jurnal Pengabdian Pada Masyarakat International Journal on Food, Agriculture and Natural Resources (IJFANRES) National Multidisciplinary Sciences
Masahid, Ardiyan Dwi
University Of Jember
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Industrial & Manufacturing Engineering Public Health Social Sciences

Published : 15 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 15 Documents
Search

 1   2 
PEER GROUP SUPPORT DAN PEMANFAATAN HASIL PERTANIAN UNTUK PENCEGAHAN PENULARAN TUBERCULOSIS PARU PADA KELOMPOK BERESIKO Alfid Tri Afandi; Anisah Ardiana; Ardiyan Dwi Masahid
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 4 No. 4 (2020): DESEMBER
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (431.473 KB)

Abstract

Background: Pulmonary tuberculosis is a problem that is relatively high in Indonesia. Pulmonary tuberculosis at the end of 2019 has increased significantly. East Java is one of the provinces with the highest number of pulmonary tuberculosis patients, and Jember Regency is in second place after Surabaya for the number of sufferers. Objective: Increase knowledge of groups at risk of contracting pulmonary tuberculosis with peer group support method and provide information about agricultural materials to increase body immunity not to be susceptible to contracting pulmonary tuberculosis. Methods: Empowering health cadres and giving health education using leaflets and interactive discussions. Results: The implementation of this activity includes the formation of cadres to care for Pulmonary Tuberculosis, mentoring health cadres to conduct health education using a peer group support approach, conducting health education about agricultural materials to increase body immunity. Conclusion: After carrying out these community service activities, it is hoped that the health cadres that have been formed can continue to assist in increasing the knowledge of the surrounding community so that they are not easily infected with pulmonary tuberculosis.
PROFIL FLAVOR ENHANCER HASIL HIDROLISIS ENZIMATIS IKAN BERNILAI EKONOMI RENDAH DALAM PENGGUNAANNYA SEBAGAI INGREDIEN PADA MAKANAN Yuli Witono; Wiwik Siti Windrati; Iwan Taruna; Ardiyan Dwi Masahid; Alfindya Balgies Dardiri
JURNAL AGROTEKNOLOGI Vol 11 No 01 (2017)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (516.39 KB) | DOI: 10.19184/j-agt.v11i1.5449

Abstract

A natural flavor enhancer based on local source potential is indispensable. While the potential of inferior fishes of low economic value especially in the Madura archipelago, Indonesia such as tongue (‘lidah’), wedge (‘baji-baji’) and biblical (‘bibisan’) fish is very high and has not been utilized optimally. Fish raw materials can be developed as a hydrolyzate and derivatives thereof. In this case, the study aimed to find out the enzymatic hydrolysis enzymatic flavor enhancer profile of the inferior fishes with the comparison of inferior fish feedstock and additional ingredients has been performed. The study was conducted by observing descriptively the mean values of each parameter of 3 repetitions ie color, yield, moisture, ash, fat, protein, dissolved protein contentand maillard product and overall organoleptic value of flavor enhancer result of enzymatic hydrolysis process with 7 (seven) formulas of inferior fishes feedstock and additional ingredients (20:80, 40:60; 50:50; 60:40; 80:20; 90:10; 100: 0) and 9 (nine) types of additives according to the treatment. The results showed that inferior fishes flavor enhancers had a diversity of their profile values due to the comparison of fish and the weight of different additives. The greater the proportion of fish raw material to the additional ingredients, the higher the level of brightness, water, fat, protein, dissolved protein content and its maillard products, but the lower the ash content and the yield. The best inferior fish flavor enhancer profile based on sensory parameters resulted from formulations with 50 grams of inferior fish and 50 grams of additional ingredients. The treatment has a flavor enhancer profile with a brightness level of 69.90; yield of 45,17 gram, water content of 1,983%; ash content of 39.72%; 2.15% fat content; protein content of 24,17%, dissolved protein of 2,114 mg / ml; and maillard products of 0.17; as well as the overall value of organoleptic properties 2.88 (very dislike-rather like). Keywords: biduri enzyme, flavor enhancer, formulation, and inferior fishes
AKTIVITAS ANTIOKSIDAN HIDROLISAT PROTEIN IKAN WADER (Rasbora jacobsoni) DARI HIDROLISIS OLEH ENZIM CALOTROPIN DAN PAPAIN Yuli Witono; Maryanto Maryanto; Iwan Taruna; Ardiyan Dwi Masahid; Kinanti Cahyaningati
JURNAL AGROTEKNOLOGI Vol 14 No 01 (2020)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v14i01.14817

Abstract

The potency of common barb fish as fish protein hydrolyzate caused by its high protein content. Fish protein hydrolyzate is produced through the hydrolysis process by the calotropin enzyme and the papain enzyme. This study used common barb fish with one type of treatment, i.e. the difference combination of the calotropin (C) and papain (P) enzyme. Making fish protein hydrolyzate is used to determine the antioxidant activity of the common barb fish protein hydrolyzate. The observation parameters in this study were enzyme activity, antioxidant activity, degree of hydrolysis, molecular weight, amino acids, dissolved protein content, and water holding capacity. Samples with a ratio of 40C: 60P enzyme concentration are wader fish protein hydrolyzate with the proportion of 40% calotropin enzyme and 60% papain enzyme is the highest sample that has an antioxidant activity of 36.41%, reduced power value of 0.57, hydrolysis degree of 74.40% and total amino acids of 82.79%. Wader fish hydrolyzate in the 70C: 30P sample of 76.98% has a high water holding capacity because it can maintain the protein component in meat. Keywords: antioxidant, calotropin, common barb fish, fish protein hydrolyzate, papain
The Optimization of Catfish Smart Flavor Production by Biduri and Papain Enzymatic Hydrolysis Yuli Witono; Ardiyan Dwi Masahid; Maria Belgis; Zuida Amalina Rizky
International Journal on Food, Agriculture and Natural Resources Vol 2, No 3 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i3.46

Abstract

The consumption of Monosodium Glutamate with a large amount can lead to nerve cell damage to the brain so that natural ingredients substitute MSG is needed. In this research, we produced smart flavors from catfish through enzymatic hydrolysis by combining papain and biduri enzymes. The purpose of the study was to identify the influence of enzyme concentration and length of hydrolysis on the smart flavor characteristics and determine the best treatment to produce smart flavors. The parameters identified were color, yield, moisture content, dissolved proteins, degrees of hydrolysis, antioxidants, water binding ability, and emulsion stability. The results show the highest brightness are biduri and papain combination by 60:40 with one-hour hydrolysis. The highest dissolved protein is 50:50 combination with three-hour hydrolysis. In addition, antioxidant activity is marked in a combination of 50:50 with one-hour hydrolysis.
Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus Ardiyan Dwi Masahid; Maria Belgis; Helyas Vintan Agesti
International Journal on Food, Agriculture and Natural Resources Vol 2, No 2 (2021): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v2i2.32

Abstract

Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).
APLIKASI DAGING ANALOG BERBAHAN DASAR UMBI KIMPUL (Xanthosoma sagittifolium) DAN ISOLAT PROTEIN KEDELAI PADA PEMBUATAN SOSIS Triana Lindriati; Ardiyan Dwi Masahid; Ike Khasanatut Daroini
Jurnal Teknologi Pertanian Andalas Vol 24, No 1 (2020)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (594.761 KB) | DOI: 10.25077/jtpa.24.1.7-16.2020

Abstract

Sosis merupakan salah satu produk pangan yang biasanya berbahan dasar daging. Pengembangan sosis dan daging analog berbahan umbi kimpul (Xanthosoma sagittifolium) dan isolat protein kedelai berpotensi menyediakan sosis sehat. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan daging analog dengan perbandingan jumlah daging analog dan daging ayam yang ditambahkan dalam pembuatan sosis terhadap karakteristik organoleptik, fisik dan kimia sosis. Parameter yang dianalisis adalah organoleptik ( warna, rasa, tekstur, aroma dan keseluruhan), fisik (warna, tekstur dan kenampakan irisan) dan kimia (kadar air, abu, lemak, protein dan karbohidrat). Hasil penelitian menunjukkan bahwa penambahan daging analog  berpengaruh nyata terhadap parameter fisik, kimia serta organoleptik. Sampel yang memiliki nilai organoleptik mendekati 100% daging ayam, yang dilihat dari sifat organoleptik seperti warna, rasa, aroma, tekstur, kenampakan serta keseluruhan yaitu sampel dengan penambahan daging analog sebesar 25% dan 50%. Sosis yang dihasilkan secara keseluruhan memiliki warna dengan kecerahan sebesar 59,63 - 65,63,  tekstur sebesar 48,85%-60,8%, kadar air sebesar 56,09%-57,18%, kadar abu sebesar 0,92%-1,23%, kadar protein sebesar 15,22%-26,5%, kadar lemak sebesar 12,89%-17,91% dan kadar karbohidrat sebesar 3,27%-8,76%.
Focus Group Discussion Dalam Peningkatan Pengetahuan Kader Untuk Melakukan Penyuluhan Kepada Masyarakat Tentang Pencegahan Stunting Sejak Dini Anisah Ardiana; Alfid Tri Afandi; Ninna Rohmawati; Ardiyan Dwi Masahida
Jurdimas (Jurnal Pengabdian Kepada Masyarakat) Royal Vol 4, No 3 (2021): September 2021
Publisher : STMIK Royal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33330/jurdimas.v4i3.973

Abstract

Abstract: Stunting refers to a chronic undernutrition that make children look smaller than children in their age. In the program of community service, role of cadre (a health volunteer) is very important to disseminate the information about stunting to community. Increase cadre’s knowledge and encourage them to be more confidence when giving the information to community about stunting and local food that can meet childreen nutrition requirement to prevent stunting in community. This program is the second year program of community service to continue the evaluation from last year program. This program is specilally for cadre in Sumberkalong village. Each meeting was conducted through focus discussion group about prevention of stunting. Then, cadres disseminated the information to community including, pregnant women, newly marriage couple and toddler moms by visiting their home or door-to-door. There were 10 cadres who participate in the communitity service in the phase of year 1 until year 2 thouroughly. Three cadres were active and often asked some questions during meeting sessions. Some others were active if they were encouraged to ask or to give an opinion. Cadres explained that cadres' knowledge increase after joining several meeting session and focus group discussion. The cadres disseminated the information to the community with confidence. Program of community service which using a focus group discussion is considered effective to increased cadres’ knowledge. Focus group discussion can be employed in encouraging cadres in the community service program.Keywords: cadre’s knowledge;  focus group discussion; stunting.Abstrak: Stunting merupakan kondisi gagal tumbuh pada tubuh dan otak yang diakibatkan keadaan kurang gizi dalam waktu yang lama. Sehingga, anak stunted memiliki tubuh yang lebih pendek dari anak normal seusianya. Peran kader kesehatan sangat penting dalam mendesiminasikan informasi kesehatan, termasuk informasi terkait pencegahan stunting anak balita di masyarakat, untuk meningkatkan pengetahuan kader kesehatan dan kemampuan kader kesehatan tentang stunting dan zat gizi lokal yang dapat membantu pemenuhan kebutuhan gizi untuk mencegah stunting di masyarakat. Kegiatan ini merupakan program pengabdian kepada masyarakan tahun ke-2 yang berfokus pada pemberdayaan kader kesehatan Desa Sumberkalong Kecamata Kalisat Kabupaten Jember. Setiap pertemuan kegiatan dilaksanakn Focus Group Discussion (FGD) bersama para kader kesehatan yang membahas pencegahan stunting. Kemudian, kader kesehatan mendesiminasikan informaasi yang telah diperoleh dari tim pelaksana program pengabdian kepada masyarakat, meliputi ibu-ibu yang memiliki anak usia balita, ibu hamil dan pasangan usia subur dengan melakukan kunjungan ke secara door-to-door ke rumah. Terdapat 10 kader kesehatan berpartisipasi dalam kegiatan pengabdian kepada masyarakat tahun ke-1 dan tahun ke-2. Sebanyak 3 kader yang aktif bertanya selama proses pertemuan dengan tim pelaksana pengabdian kepada masyarakat. Sebagain kader bertanya atau memberikan pendapatnya jika diminta. Seluruh kader menyampaikan bahwa pengetahuan kader meningkat selama mengikuti rangkaian pertemuan dan FGD.Kata kunci: Focus Group Discussion (FGD); pengetahuan kader; stunting.
THE POTENTIAL OF TOMATOES AND SPINACH AS A DIVERSIFICATION OF PROCESSED FOOD FOR KWT KARYA BUNDA MAESAN Maria Belgis; Yuli Witono; Ardiyan Dwi Masahid; Ahmad Nafi’; Livia Wahyuni; Lailatul Azkiyah
UNEJ e-Proceeding 2022: E-Prosiding Kolokium Hasil Penelitian dan Pengabdian kepada Masyarakat Periode II Tahun 2022
Publisher : UPT Penerbitan Universitas Jember

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

Abstract

Maesan is one of the sub-districts in Bondowoso Regency, where people primarily work in agriculture. In Maesan sub-district, there is a KWT (Farmer Women's Group) Karya Bunda, which does not have superior products processed tomatoes or spinach. Maesan people use tomatoes and spinach as daily vegetables. The availability of tomatoes and spinach in Maesan is relatively abundant. If the harvest is large, the price of tomatoes is meager, so they are not harvested by farmers and suffer heavy losses. One of the diversions of processed food is tomato sauce and spinach chips. KWT Karya Bunda has never used tomatoes and spinach as diversified products. So it is necessary to socialize and train how to produce tomato sauce and spinach chips. Moreover, test the favorability of tomato sauce and spinach chips. We hope it can be developed and impact KWT Karya Bunda's income. 34 participants of KWT Karya Bunda attended the socialization activity. The socialization activity consisted of presenting post-harvest technology material and how to make tomato sauce and spinach chips, making tomato sauce and spinach chips and filling out a sensory questionnaire (liking) for spinach sauce and chips with a google form. The participants of KWT Karya Bunda were very enthusiastic about making tomato sauce and spinach chips. The results of sensory data showed that 79.4% very liked tomato sauce, and 20.6% liked tomato sauce. Meanwhile, the sensory assessment of spinach chips was 64.7% very like and 35.3% like. This shows that both products have the potential to be developed as KWT's main products. Keywords: maesan, KWR Karya Bunda, tomato sauce, spinach chips
THE COMMUNITY SERVICE TO CREATE PACKAGING DESIGN FOR BATIK SILABANGO Miftahul Choiron; Bertung Suryadharma; Ardiyan Dwi Masahid; Winda Amilia; Andrew Setiawan Rusdianto
UNEJ e-Proceeding 2022: E-Prosiding Kolokium Hasil Penelitian dan Pengabdian kepada Masyarakat Periode II Tahun 2022
Publisher : UPT Penerbitan Universitas Jember

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

Abstract

Batik is an ancestral art which is Indonesia's cultural wealth. Each region has a distinctive motif that characterizes the origin of the batik. Silabango Batik is batik developed by one of the MSMEs in Arjasa village, Arjasa sub-district, Jember district. The uniqueness, beauty, and exclusivity of Silabango's hand-written batik motifs have not been packaged properly, so they are not in accordance with the branding they want to create. Therefore, this community empowerment aims to build the brand image of Silabango batik through the development of packaging designs. Packaging is designed using white paper, 200 grams grammatical, single wall for exclusive product packaging, packaging for premium products using kraft paper, 140 gram grammatical, single wall. Keywords: batik, packaging,color, SME
Optimization of The Combination of CMC-Na and Glycerin in Tobacco (Nicotiana tabacum L.) Hand Sanitizer Gel Using The Simplex Lattice Design Andi Eko Wiyono; Iftitah Ariyanti Safitri; Andrew Setiawan Rusdianto; Miftahul Choiron; Ardiyan Dwi Masahid
International Journal on Food, Agriculture and Natural Resources Vol 4, No 1 (2023): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v4i1.108

Abstract

Tobacco leaves have active compounds such as phenols and alkaloids that can be used as antibacterial and antiseptic because they can damage the cell components of microorganisms. Tobacco leaf extract in hand sanitizer gel has been shown to have antibacterial activity against Staphylococcus aureus and Eschericia coli bacteria at a minimum concentration of 0.25%. Hand sanitizer is an antiseptic product that is used to clean hands and is preferred because it is practical, has a cooling and dries quickly when compared to hand soap. To make hand sanitizer products that are safe for the skin, various chemical compounds are used as building blocks, including CMC-Na and glycerin. CMC-Na acts as a gelling agent and glycerin has a role as a vehicle. This study aims to obtain the optimum formula for hand sanitizer gel preparations with variations in the concentration ratio of CMC-Na and glycerin using Simplex Lattice Design (SLD) and to determine the effect of variations in the concentration ratio of CMC-Na and glycerin on physical, chemical, and microbiological characteristics of the results of the optimum formula for hand sanitizer gel preparations. The research method used in this study is a type of laboratory experiment using Completely Randomized Design (CRD). The data obtained from the research results were processed using Analysis of Variance (ANOVA) with a 95% confidence level and continued with Duncan's Multiple Range Test at a significance level of 5%. The results showed that there were 3 optimum formulas for hand sanitizer gel of tobacco leaf extract based on the desirability value, 0.912 (Formula 1), 0.457 (Formula 4) and 0.653 (Formula 5). The variation of the concentration ratio of CMC-Na and glycerin in the optimum formula showed that CMC-Na had the most dominant influence on physical (homogeneity), chemical (total flavonoid) and microbiological (antibacterial and antiseptic) characteristics. Meanwhile, glycerin has the most dominant influence on product viscosity stability. The three optimum formulas have homogeneous gel characteristics.
Co-Authors Agustia Dwi Pamujiati Ahmad Nafi' Ahmad Nafi’ Alfid Tri Afandi Alfindya Balgies Dardiri Andi Eko Wiyono, Andi Eko Anisah Ardiana Azkiyah, Lailatul Bertung Suryadharma, Bertung Djoko Soemarno Dwi Martiwi Gading Rosiana Yunianto Galuh Salsabila Yusviva Hanim Mufarrihah Octaviyana Helyas Vintan Agesti Iftitah Ariyanti Safitri Ike Khasanatut Daroini Iwan Taruna Kinanti Cahyaningati Livia Wahyuni Maria Belgis Maryanto - Miftahul Choiron Mukhammad Fauzi Ninna Rohmawati Nur Aniza Aprillia Nurhayati Rahmania Intan Putri Pertiwi Riska Rian Fauziah Rusdianto, Andrew Setiawan Suwasono, Sony Triana Lindriati Winda Amilia Wiwik Siti Windrati Yuli Witono Yuli Witono Zuida Amalina Rizky