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All Journal Jurnal Aplikasi Teknologi Pangan Jurnal Pengelolaan Laboratorium Pendidikan Jurnal Ilmiah Inovasi Jurnal Teknologi Hasil Pertanian PRIMA: Journal of Community Empowering and Services

Choirul Anam

Departemen Of Food Science Tecnology, Faculty Of Agriculture, Universitas Sebelas Maret, Surakarta

Author-ID : 3725237

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Education Environmental Science Immunology & microbiology Other

Published : 7 Documents Claim Missing Document

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Articles

Fortifikasi Tepung Kelapa Pada Biskuit Anak Balita Hatmiyarni Tri Handayani; Choirul Anam
Jurnal Ilmiah Inovasi Vol 21 No 2 (2021): Agustus
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/jii.v21i2.2646

Tepung kelapa merupakan salah satu alternatif dalam penambahan produk pangan dengan tepung terigu ataupun untuk substitusi tepung terigu karena nutrisinya yang tinggi sehingga sangat berpotensi untuk pengembangan produk pangan terutama biskuit anak balita. Tujuan penelitian ini adalah menentukan proporsi tepung terigu dan tepung kelapa yang tepat sebagai bahan baku biscuit anak balita yang dapat diterima dari sudut pandang kandungan nutrisi, sifat tekstur, dan penerimaan panelis. Penelitian ini menggunakan proporsi tepung terigu : tepung kelapa yaitu sampel A (90%:10%), sampel B (80%:20%), dan sampel C (70%:30%). Hasil penelitian menunjukkan bahwa sampel yang sesuai dengan standar kandungan gizi dan kekerasan adalah sampel C (70%:30%), dengan kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar, dan tingkat kekerasan berturut-turut sebesar 8,75%, 27,98%, 62,60%, 0,67%, dan 177.9826N/mm2. Biskuit dengan fortifikasi tepung kelapa memiliki nilai gizi sesuai standard dan berdasarkan tingkat kesukaan dapat diterima dan disukai oleh panelis.

Pengaruh Jenis dan Konsentrasi Penstabil Terhadap Karakteristik Fisikokimia dan Organoleptik Chili Cream Cheese Hani Yahdiyani; Choirul Anam; Esti Widowati
Jurnal Aplikasi Teknologi Pangan Vol 4, No 2 (2015): Mei 2015
Publisher : Indonesian Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (125.863 KB)

Penelitian ini bertujuan untuk mengetahui pengaruh jenis dan konsentrasi penstabil yang baik terhadap karakteristik fisikokimia dan organoleptik chili cream cheese. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 2 faktor, yaitu jenis penstabil (gelatin dan CMC) dan konsentrasi penstabil (0,4%; 0,6% dan 0,8%). Hasil penelitian menunjukkan bahwa jenis dan konsentrasi penstabil memberi pengaruh terhadap viskositas, kadar air, kadar protein dan kadar lemak, tetapi tidak berpengaruh terhadap rendemen, serta tidak berpengaruh pada uji perbandingan jamak oleh panelis terhadap aroma, rasa, aftertaste dan overall, namun berpengaruh terhadap warna dan daya oles. Semakin tinggi konsentrasi bahan penstabil yang ditambahkan menyebabkan kenaikan rendemen, viskositas, kadar air, dan kadar protein terlarut, namun menyebabkan penurunan kadar lemak. Chili cream cheese yang dinilai paling baik oleh panelis adalah chili cream cheese dengan penambahan gelatin 0,8%. Penambahan gelatin pada konsentrasi 0,8% berdasarkan parameter rendemen, viskositas, kadar air dan kadar protein terlarut memiliki nilai tertinggi namun kadar lemak kasar terendah.

PENGARUH IKAN PATIN DAN IKAN GABUS TERHADAP KARAKTERISTIK FISIK MP-ASI INSTAN Choirul Anam; Kawiji Kawiji; Reyhan Farha; Usada Nur Ariyoga; Nur Her Riyadi Parnanto
Jurnal Teknologi Hasil Pertanian Vol 12, No 2 (2019): Agustus
Publisher : Universitas Sebelas Maret (UNS)

KARAKTERISTIK TABLET EFFERVESCENT LABU SIAM (Sechium edule Sw.) DAN EKSTRAK SECANG (Caesalpinia sappan L.) DENGAN FILLER LAKTOSA-MANITOL Natalia Datik Sulistiani; Choirul Anam; Bara Yudhistira
Jurnal Teknologi Hasil Pertanian Vol 11, No 2 (2018): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Produk effervescent disukai konsumen karena memiliki keuntungan yaitu praktis, mudah dilarutkan dan mempunyai sensasi menyegarkan ketika diminum. Dalam pembuatannya, bahan pengisi juga menentukan karakteristik tablet yang dihasilkan. Bahan utama yang bisa digunakan dalam pembuatan effervescent yaitu labu siam dan ekstrak secang. Labu siam maupun secang mempunyai senyawa antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh bahan pengisi yaitu laktosa-manitol terhadap sifat kimia, fisik granul, fisik tablet serta sensoris effervescent labu siam dan ekstrak secang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu penggunaan laktosa-manitol sebagai bahan pengisi dengan variasi konsentrasi laktosa-manitol sebesar 100:0%, 80:20%; 50:50%; 20:80% dan 0:100%. Data yang diperoleh dianalisis statistik dengan metode One Way Analysis of Varians (ANOVA). Apabila menunjukkan hasil yang siginifikan, maka dilakukan pengujian lanjutnya dengan menggunakan analisis Duncan’s Multiple Range Test (DMRT) pada taraf signifikansi α=0,05. Hasil menunjukan penggunaan laktosa-manitol sebagai bahan pengisi berpengaruh terhadap porositas, kompresibilitas, kecepatan alir, sudut diam granul, kekerasan, kerapuhan, waktu larut tablet, warna dan kenampakan tablet serta rasa dan overall minuman effervescent, namun tidak berpengaruh secara signifikan terhadap kadar air, pH, aktivitas antioksidan, kenampakan dan aroma minuman effervescent. Formulasi terpilih berdasarkan uji pembobotan yaitu effervescent labu siam dan ekstrak secang dengan pengisi laktosa 20% : manitol 80% dimana memiliki aktivitas antioksidan sebesar 3,385% dan waktu larut tablet 1,779 menit.

MEAT ANALOG DARI PROTEIN CURD KACANG MERAH (Phaseolus vulgaris L) DENGAN TEPUNG BIJI KECIPIR (Psophocarpus tetragonolobus) SEBAGAI BAHAN PENGISI : SIFAT FISIKOKIMIA Edhi Nurhartadi; Choirul Anam; Dwi Ishartani; Nur Heriyadi Parnanto; Rysda Aina Laily; Nor Suminar
Jurnal Teknologi Hasil Pertanian Vol 7, No 1 (2014)
Publisher : Universitas Sebelas Maret (UNS)

Peningkatan Kapasitas Petani Cokelat Desa Randualas Kecamatan Kare Kabupaten Madiun Melalui Edukasi Kualitas Kemasan Produk Cokelat Achmad Ridwan Ariyantoro; Choirul Anam; Raden Baskara Katri Anandito; Danar Praseptiangga; Anastriyani Yulviatun
PRIMA: Journal of Community Empowering and Services Vol 5, No 2 (2021): December
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v5i2.45979

Increasing the Capacity of Chocolate Farmers in Randualas Village Kare District Madiun Regency through Education of Chocolate Product Packaging Quality. Cocoa is one of the largest commodities from Madiun Regency. Cocoa has the potential to be developed into processed chocolate products that will become typical souvenirs of Madiun Regency. The cocoa farmers in Randualas Village, Kare District, Madiun Regency have received counseling on the processing of cocoa beans into ready-to-consume chocolate products. However, the chocolate product was wraped in only an HDPE plastic layer which was less attractive to consumers, so it is necessary to improve the quality of the chocolate packaging. This community empowerment aims to increase the ability of cocoa farmers (partners) to package chocolate products properly and attractively so it will further increase the economic value of their chocolate product. The activities are education and counseling about the importance of packaging for chocolate products and how to design good and attractive packaging. Monitoring and evaluation were also carried out by filling out questionnaires by participants regarding the level of understanding of the material before and after being presented. The result showed that the partners understand the importance of packaging in food products in general and packaging for chocolate products in particular. It was evidenced that after counseling, up to 50% of participants understand the importance of packaging in the food packaging process and 50% of participants understand the criteria for good packaging for chocolate products.

Efektivitas Pelatihan Workshop Laboratorium Terhadap Asisten Laboratorium di Fakultas Pertanian UNS Sri Liswardani; S Sulistyo; Choirul Anam
Jurnal Pengelolaan Laboratorium Pendidikan Vol. 4, No. 2, Juli 2022
Publisher : UPT Laboratorium Terpadu, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jplp.4.2.42-47

The laboratory is one of the strategic supporting elements of academic activities in universities. The laboratory is a means for students and lecturers to carry out educational, research, and community service activities. Laboratory users are practicum students, research and lecturers. For this reason, it is necessary to make a special strategy, namely providing provisions for practical assistants. In practicum assistants have a role of almost 85% in the practicum process, so the intensity of assistants with students is much more. The purpose of the study was to measure the effectiveness of assistant training through lab workshops to increase their competence by providing sufficient knowledge about knowledge of laboratory equipment, chemicals and occupational safety and health (K3) in the laboratory for practical assistants in the Laboratory of Animal Husbandry Study Program and Science Study Program. Food Technology, Faculty of Agriculture, UNS. The target for the achievement of this research activity is that the practical eye assistant has knowledge of knowledge of laboratory equipment, chemicals and K3 in the laboratory in a laboratory environment. The method of carrying out the activities is carried out in three procedures, namely (1) pretest and posttest, (2) briefing and discussion, and (3) training and practice on knowledge of laboratory equipment, chemicals and K3 in the laboratory. Data analysis used descriptive analysis, paired sample t-test. The results of this study obtained that the mean or average before the workshop was 86.67 and after the workshop was 90.86 it was very clear that there was an increase in the knowledge of lab assistants after the laboratory workshop. It can be concluded in this study that the training of assistants through lab workshops can be useful for practical eye assistants, increasing their competence in knowledge of laboratory equipment, chemicals and occupational safety and health (K3) in the laboratory at the Laboratory of Animal Husbandry Study Program and Technology Science Study Program. Food Faculty of Agriculture UNS.

Co-Authors Achmad Ridwan Ariyantoro, Achmad Ridwan Bara Yudhistira Danar Praseptiangga Dwi Ishartani Edhi Nurhartadi Esti Widowati Hani Yahdiyani Hatmiyarni Tri Handayani Kawiji Kawiji Natalia Datik Sulistiani Nor Suminar Nur Her Riyadi Parnanto Nur Heriyadi Parnanto Raden Baskara Katri Anandito Reyhan Farha Rysda Aina Laily S Sulistyo Sri Liswardani Usada Nur Ariyoga Yulviatun, Anastriyani

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