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All Journal Jurnal Ekonomi, Bisnis dan Kewirausahaan (JEBIK) CALYPTRA : Jurnal Ilmiah Mahasiswa Universitas Surabaya Jurnal Ilmiah Teknik Elektro Komputer dan Informatika (JITEKI) MABIS Telematika : Jurnal Informatika dan Teknologi Informasi Jurnal Transformatika ELINVO (Electronics, Informatics, and Vocational Education) Jurnal Ilmiah Ekonomi Islam Jurnal Maneksi (Management Ekonomi Dan Akuntansi) PEDAGOGY Turbo : Jurnal Program Studi Teknik Mesin BAREKENG: Jurnal Ilmu Matematika dan Terapan Pendas : Jurnah Ilmiah Pendidikan Dasar Jurnal Nasional Pendidikan Teknik Informatika (JANAPATI) JURTEKSI PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat Journal of Information System, Applied, Management, Accounting and Research Jurnal Pengabdian Masyarakat Borneo Jurnal Borneo Saintek INTEGRITAS : Jurnal Pengabdian Jurnal Fisika dan Terapannya Jurnal Abdidas Publikasi Riset Orientasi Teknik Sipil (Proteksi) Paedagogie: Jurnal Pendidikan dan studi ISlam Sadar Wisata: Jurnal Pariwisata JPM: JURNAL PENGABDIAN MASYARAKAT Reaktom : Rekayasa Keteknikan dan Optimasi Journal La Bisecoman Jurnal Widya Jurnal Profesi Insinyur Universitas Lampung Peka: Jurnal Pengabdian Kepada Masyarakat KINDAI : Kumpulan Informasi dan Artikel Ilmiah Manajamen dan Akuntansi International Journal of Informatics, Economics, Management and Science Journal of Management and Administration Provision Journal BEARINGS: Borneo Mechanical Engineering and Science Agroista: Jurnal Agroteknologi Journal of Economics and Management Scienties Najwa Jurnal Pengabdian Masyarakat Nasional Sipakaraya : Jurnal Pengabdian Masyarakat Engagement: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmu-Ilmu Pertanian Journal Collabits Widya Teknik
Hadi Santoso
Institut Teknologi Sepuluh Nopember (ITS)
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Journal : Jurnal Ilmu-Ilmu Pertanian

 1 
PENGARUH PENAMBAHAN TEPUNG AMPAS TAHUTERHADAP NILAI GIZI DAN MUTU ORGANOLEPTIK GEBLEK Santoso, Hadi
Jurnal Ilmu-Ilmu Pertanian Vol. 25 No. 1 (2018): Juli
Publisher : Politeknik Pembangunan Pertanian Yogyakarta-Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55259/jiip.v25i1.111

Abstract

The aim of this study was to determine the effect of adding flour of tofu solid waste to nutritional value and organoleptic quality of geblek. The study used a complete randomized design with three replications. The factors studied were the concentration of the addition of flour of tofu solid waste with variations 0%, 2%, 4% and 6%. The parameters observed were moisture content, protein content, fat content, carbohydrate content, phytic acid content, crude fibber content and organoleptic quality of raw and cooked geblek. The results showed that the addition of flour of tofu solid waste will affect the nutritional content of geblek, especially its protein content. Addition of flour of tofu solid waste did not significantly influence phytic acid content in cooked geblek while in raw geblek, increased phytic acid significantly occurred in addition of 6% flour of tofu solid waste. Based on the organoleptic test, the panellists favoured raw and cooked geblek with the addition of 2% flour of tofu solid waste whereas raw geblek had water content of 46.59 0.32%, ash content 0.59 0.06%, protein content 0.61 0,00%, carbohydrate content 52,21 0,26%, and phytic acid content 0,009 0,00% while cooked geblek have moisture content 27,20 1,41%, ash content 1,59 0,06 %, protein content 0,72 0,00%, fat content 10,42 0,05%, carbohydrate content 60,08 1,42%, crude fibber content 0,93 0,12%, and phytic acid content 0.018 0.01%.
OPTIMASI FERMENTASI PADA PEMBUATAN EKSTRAK TEMULAWAK SEBAGAI BAHAN BAKU ES KRIM (OPTIMATION OF FERMENTATION ON PRODUCING TEMULAWAKS EXTRACT AS RAW MATERIAL OF ICE CREAM) Puspitojati, Endah; Santoso, Hadi
Jurnal Ilmu-Ilmu Pertanian Vol. 16 No. 2 (2012): Desember
Publisher : Politeknik Pembangunan Pertanian Yogyakarta-Magelang

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

Abstract

Temulawak has a distinctive image of a bitter taste that causes some people are not willing to consume it. Though it contains an active compound such as curcumi-noids which has many health benefits for our bodies. This study aimed to minimize the bitter taste of temulawak through optimization of fermentation using yeast and to utilize the optimum one as raw material for temulawaks ice cream. The methods used in this study is the Response Surface Methods using Design Expert Version 8.0 program that generated into 13 running formula. From the total formula obtained optimum fermen-tation of temulawaks extracts which required yeast as much as 15 grams and 24 hours of fermentation time with curcuminoids content of 1.979%, 2.54 score of taste, 3.35 score of color, 2.78 score of flavor. Desirability of the product value reached 68.0%. Formula elected to use as raw material for producing ice cream. The result of ice cream showed that it had better quality of ice cream than used extracts without fermen-tation with an average hedonic score (a level of preference) at 3.98 and content of curcuminoids reached to 0.221%.
PENGARUH PEMANASAN DAN PENGERINGAN DAGING BUAH KELAPA TERHADAP ASAM LEMAK BEBAS PADA PEMBUATAN TEPUNG KELAPA (THE IMPACT OF HEATING AND DRYING OF COCONUT TOWARDS FATTY ACID IN COCONUT POWDER PRODUCTION) Santoso, Hadi
Jurnal Ilmu-Ilmu Pertanian Vol. 4 No. 2 (2008): Desember
Publisher : Politeknik Pembangunan Pertanian Yogyakarta-Magelang

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Abstract

The Coconut has an important role in the economy and also in providing nutrition. The coconuts flesh is the most utilized part to be processed as coconut powder. Turning coconut flesh into coconut powder is one way to preserve coconut by reducing its fat content. Coconut powder is used in making cakes, coconut milk, as well as bread flavor. Hence, the powder should be visually white in color and have a specific coconut aroma. The research was performed using the split plot design consisting two factors: A, the heating factor (A1, A2 and A3) and B, the drying factor (B1 and B2). Coconut powder processing undertook several stages namely the cleaning of coconut skin and shell, washing, heating, grating, drying, steaming, re-drying, and grinding. Heating and drying are two determining steps in the process as to stop the activities of damage causing enzyme and prevent microbial growth. In the production of coconut powder, heating is done by steaming at the temperature of 80 - 90 C and drying using a drier to reduce the fat content to 0.29%. The coconut powder will become white in color and with a specific coconut aroma.
Co-Authors A.A. Ketut Agung Cahyawan W Abdul Muis Prasetia, Abdul Muis Adiwena, Muh. Afiyati, Afiyati Ahmad Ridwan Aldri Frinaldi Alfariz, Muhammad Alkam Aminatuz Zahroh, Nuril Amirul Mukminin Andhitiyara, Revan Andi Rosman N Andrew Joewono, Andrew Argubi, Adi Hidayat Arie Linory Arif Arif Bambang Jokonowo Cahyo, Yosef Ceffiriana, Paramita Destiyani, Arvina Dewi, Sita Dian Retno Sari Dewi Dian Trihastuti Dumendehe, Tri Dianingsi DWI SANTOSO Dwifi Aprillia Karisma Eva, Lidwina Fadilah, Ahmad Nur Febrianto, Rizky Fitria Hidayati, Fitria Francisca Hermawan Gabriela Raring, Paulina Ganishti, Fairly Sekar Gunadhi, Albert Hamidah, Nur Khusnul Hanif, Sholahuddin Hartono Hartono Hartono`, Hartono Hidayatullah, Syahrul Hilyah Magdalena Hursepuny, Johan Ibrahim, Maulana Idum Satia Santi Ig. Jaka Mulyana Imaman, Rahardian Aulia Imbuh Rochmad iromo, heppi Ivan Gunawan Jaya, Akbar Juhri, Juhri JULIANTO Julius Mulyono Karisma Riskinanti Kartina Kartina Kismanti, S. T. Leonita, Litha Lestari, Mulyati Lestariningsih, Diana Listyowati, Dwi Lukman Hakim Lukman Hakim Manoe, Wahi Silvana Marhadi Budi Waluyo Muhajirin Muhajrah, Muhajrah Muhammad Noor Asnan Munandar, Is Murdianto, Deny Nasir Nasir Natalia, Evy Novrizal, Kevin Nur Rohmah Lufti A'yuni Nurdin, Muh. Firdan Nurdin, Muhammad Firdan Nurhafida, Alisa Pakiding, Sakti Paramita, Gemala Prasetya, Andre Puspitasari, Nurrisma Puspitojati, Endah Putrandy, Leonardo Rahmah, Nia Ridwan, Rasmawati Rosmiati Rosmiati S, M Rizal Samsuri Tarmadja, Samsuri Santi Yatnikasari Sari, Yunita Sartika Septryanti, Ade Setiyo Budiyanto Shinta Tri Kismanti Sianto, Martinus Edy Silalahi, Prayoga Raja Lambok Subekhi, Dimas Sudirman Sudirman Sugeng, Santoso Suryapradana, Ilmawan Umami, Umami Valeria Vivi Silvia Vebrian, Vebrian Waluyo, M. B. Waluyo, Marhadi Budi Wennadi, Luky Yunia Yolanda, Agusius Yuliati -