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All Journal International Journal of Advances in Applied Sciences Research Journal of Life Science Program Kreativitas Mahasiswa - Penelitian Jurnal Kreativitas PKM J-Dinamika: Jurnal Pengabdian Kepada Masyarakat JITPI : Jurnal Ilmu Dan Teknologi Peternakan Indonesia (Indonesian Journal of Animal Science and Technology) Jurnal Abdi: Media Pengabdian Kepada Masyarakat Jurnal Pengabdian kepada Masyarakat (Nadimas)
Aji Sukoco
Agricultural Product Technology, Faculty Of Agricultural Technology, Universitas Jember
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Education Energy Environmental Science Health Professions Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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FOXID-EGG: PENGEMBANGAN INDUSTRI NUTRACEUTICAL BERBASIS TELUR ITIK LOKAL KAYA OMEGA-3 Andri, Faizal; Sukoco, Aji; Hilman, Taufich; Susilo, Hadi; Sibawi, Sibawi
Program Kreativitas Mahasiswa - Penelitian PKM-P 2014
Publisher : Ditlitabmas, Ditjen DIKTI, Kemdikbud RI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (316.984 KB)

Abstract

Cardiovascular disease is the number one cause of death and disability worldwide. The purpose of this experiment was to create local ducks egg enriched with omega-3 as a candidate of nutraceutical to prevent cardiovascular disease. Sixty local ducks were randomly distributed to six treatment with three levels of fish oil (0 ppm, 1500 ppm, and 3000 ppm) and two levels of tomato meal (0 ppm and 150 ppm) in a 3x2 factorial arrangement. Data of local ducks performances were analyzed using two-way Anova, data of egg yolk omega-3 fatty acid content was analyzed descriptively. There was an interaction (p<0.05) of fish oil and tomato meal supplementation on egg weight. Supplementation of 3000 ppm fish oil +150 ppm tomato meal tend to increase DHA content of egg yolk with 0,43% compare than control treatment with 0,18%. The conclusion of this research supplementation of 3000 ppm fish oil +150 ppm tomato meal could produce egg yolk of local ducks egg with 0,04% ALA and 0,43% DHA.Keywords:  cardiovascular disease, DHA, local ducks egg, fish oil, tomato meal
Effect of Noni Leaves Extract (Morinda citrifolia L.) Supplementation in Feed on Physical Quality of Broiler Breast Meat Aji Sukoco; Eko Widodo; Imam Thohari
Research Journal of Life Science Vol 2, No 2 (2015)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (518.514 KB) | DOI: 10.21776/ub.rjls.2015.002.02.1

Abstract

This research was conducted to know the effect of noni leaves extract (Morinda citrifolia L.) supplementation in feed on physical quality of broiler breast meat such as pH, Water Holding Capacity (WHC), Cooking Loss (CL), and tenderness. Ninety six 8-days old broiler chickens strain Lohmann and of undifferentiated sex (unsexed) were used in this research. The broiler chickens will be reared until 35-days old. The research method was experimental using Completely Randomized Design (CRD) with six treatments and four replications, each replication consisted of four broiler chickens. The treatments consisted of P0 (Basal Feed), P1 (Basal Feed + tetracycline 0.05%), P2 (Basal Feed + noni leaves extract 0.05%), P3 (Basal feed + noni leaves extract 0.1%), P4 (Basal feed + noni leaves extract 0.15%), P5 (Basal feed + noni leaves extract 0.2%). The data were analyzed by ANOVA and continued by Least Significant Difference (LSD) test if there was significantly different result. The results showed that noni leaves extract did not give significant effect (P>0.05) on meat pH, water holding capacity (WHC), cooking loss (CL), and tenderness. However, these results were still acceptable normally such as pH between 5.38-5.57, water holding capacity 34.13-45.64%, cooking loss 33.05-36.97%, but tenderness 16.22-20.57N were less acceptable. The research concluded that supplementation of noni leaves extract (Morinda citrifolia L.) in feed did not increase physical quality of broiler breast meat on pH, Water Holding Capacity (WHC), Cooking Loss (CL), and tenderness.
Pelatihan Proses Pembuatan Biskuit dari Tepung Pepaya dan Pisang di Desa Silo, Jember Aji Sukoco; Septy Handayani
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 5 No 1 (2020): Juni
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v5i1.1206

Abstract

Desa Silo adalah salah satu daerah pertanian potensial di Kabupaten Jember, khususnya sebagai daerah penghasil buah pepaya. Akhir-akhir ini, penjualan buah pepaya terhambat karena stok pasar masih tinggi. Ini memaksa petani untuk kehilangan penghasilan, dan masalah yang sama juga terjadi pada petani buah pisang. Akibatnya, stok pepaya dan buah pisang berlimpah di Desa Silo, dan petani kesulitan menjual komoditas itu. Oleh karena itu, program pengabdian masyarakat ini dilakukan untuk menginisiasi peluang bisnis bagi masyarakat di Desa Silo khususnya bagi petani melalui pelatihan proses pembuatan biskuit dengan memanfaatkan buah pepaya dan pisang. Sekitar 28 anggota Gerakan Kesejahteraan Keluarga Desa Silo bergabung dalam program pengabdian masyarakat ini. Implementasi program pengabdian masyarakat terdiri dari pendekatan dan pengumpulan data peserta, persiapan peralatan dan materi pelatihan, kegiatan pelatihan, dan pendampingan peserta. Hasil dari program pengabdian masyarakat menunjukkan bahwa para peserta antusias dan aktif selama pelatihan karena mereka memperoleh wawasan baru yang bisa menjadi solusi untuk menyelesaikan masalah ekonomi petani di Desa Silo. Para peserta cukup terampil membuat biskuit karena peralatan yang digunakan sederhana dan mudah dioperasikan, serta aditif makanan yang digunakan mudah ditemukan di pasaran. Evaluasi sensorik menunjukkan bahwa panelis lebih suka biskuit yang terbuat dari bubuk pepaya dan pisang daripada yang dibuat dari salah satu bubuk itu. Ini menunjukkan bahwa buah pepaya dan pisang dapat diolah menjadi bentuk biskuit, yang akan menjadi peluang bisnis yang bagus bagi para petani di Desa Silo.
Sosialisasi Pembuatan Permen Jeli Kopi sebagai Diversifikasi Produk Olahan Kopi di Desa Pakis Kecamatan Panti Jember Septy Handayani; Aji Sukoco
J-Dinamika : Jurnal Pengabdian Masyarakat Vol 5 No 1 (2020): Juni
Publisher : Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/j-dinamika.v5i1.1207

Abstract

Kegiatan Pengabdian Masyarakat Program Pengabdian Pemula (PPP) ini bertujuan untuk memberikan pelatihan kepada ibu-ibu anggota koperasi di Desa Pakis Kecamatan Panti Kabupaten Jember tentang pembuatan permen jeli sebagai diversifikasi produk olahan kopi, cara pengemasan, analisis usaha, serta pemasaran produk. Pelatihan ini perlu dilakukan karena proses produksi yang melimpah tidak diimbangi dengan penjualan yang terjadi di Desa Pakis, khususnya pada sektor kopi. Akibatnya, banyak petani yang rela merugi karena terpaksa menjual hasil panennya dengan harga yang murah, bahkan sering dibuang atau dikonsumsi pribadi. Oleh karena itu, diperlukan pembinaan terhadap petani dan masyarakat desa tersebut untuk mengolah kopi menjadi produk olahan yang siap konsumsi. Program pengabdian masyarakat ini diadakan untuk mengatasi masalah tersebut, bahkan diharapkan mampu meningkatkan kesejahteraan sosial masyarakat Desa Pakis. Kegiatan pengabdian masyarakat dilaksanakan selama 3 bulan, yaitu mulai bulan Oktober 2018 sampai Desember 2018. Jumlah peserta sekitar 20 orang ibu-ibu anggota koperasi. Kegiatan ini meliputi sosialisasi dan pelatihan pembuatan permen jeli, pendampingan pembukuan sederhana, dan pemasaran produk. Pelatihan dilaksanakan dengan metode ceramah, diskusi, peragaan oleh tim pelaksana, dan praktik dari para peserta pelatihan. Hasil kegiatan pengabdian ini menunjukkan respon seluruh peserta yang sangat antusias dalam mengikuti kegiatan serta adanya motivasi untuk mengembangkan permen jeli kopi menjadi bentuk usaha kecil.
Penambahan Tepung Tomat dalam Pakan Ayam Kampung Petelur yang Diformulasikan dengan Minyak Sarden dan Pengaruhnya terhadap Sifat Fungsional dan Sensori Telur Aji Sukoco; Mohammad Rizky
Jurnal Ilmu Dan Teknologi Peternakan Indonesia (JITPI) Indonesian Journal of Animal Science and Technology) Vol 8 No 2 (2022): Jurnal Ilmu dan Teknologi Peternakan Indonesia (JITPI)
Publisher : Faculty of Animal Husbandry, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jitpi.v8i2.160

Abstract

The functional and sensory properties of eggs from native laying hens fed the diets incorporated with sardine oil and tomato powder were investigated. Native laying hens (n=120; 28 weeks old) received four dietary treatments, control (sardine oil 0% + tomato powder 0%), T1 (sardine oil 2.5% + tomato powder 0%), T2 (sardine oil 2.5% + tomato powder 0.5%), and T3 (sardine oil 2.5% + tomato powder 1%). Each treatment comprised six replications and employed five birds each. The experimental design used was a 3×3×2 Completely Randomized Factorial Design with the first factor was dietary treatment, the second factor was storage time, and the third factor was storage temperature. Functional and sensory properties data were analyzed by multivariate ANOVA and one-way ANOVA, respectively, and Duncan’s Multiple Range Test was applied to separate the significant values between treatments. Dietary treatment, storage time, and storage temperature showed a significant interaction with the foaming ability (P<0.05). The dietary treatment alone did not give any significant effect on foaming ability. The result also showed a sole significant effect of storage temperature on the foam stability (P<0.05). The combination of tomato powder in the sardine oil-supplemented diet improved the color, odor, taste, and texture of fried egg yolk (P<0.05). Dietary sardine oil of up to 2.5% and tomato powder of up to 1% acted synergistically in improving sensory properties without decreasing the functional properties of eggs. Tomato powder could be used in feed formulation containing sardine oil to give beneficial effects on the functional and sensory properties of eggs produced by native laying hens. Keywords: Egg, Emulsion Stability, Foaming Ability, Sensory
Bread Making Process from Banana Flour and Modified Cassava Flour in Silo Village, Jember Aji Sukoco; Septy Handayani
Jurnal ABDI: Media Pengabdian Kepada Masyarakat Vol. 8 No. 2 (2023): JURNAL ABDI : Media Pengabdian Kepada masyarakat
Publisher : Universitas Negeri Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26740/abdi.v8i2.18186

Abstract

Cassava and banana are the most agricultural commodities grown in Silo Village. Farmers plant these commodities as a response to local needs. In order to add more value to these commodities, the team of community service program strives to make a gluten-low bread by utilizing flours made from cassava (mocaf) and banana. This community service program was implemented to introduce bread made from mocaf and banana flours as alternative flours for wheat flour, as well as enhance skills and knowledge of the society in Silo village. The methods used in this community service program were participants approach and field observation, training program, and accompaniment of participants. The monitoring program was conducted during accompaniment of participants to check the progress established in the development objective. Modules were also provided by the team of community service program. The group of the Family Welfare Movement in Silo Village were interested during the training program due to the innovation presented. The gluten-low bread was processed by supplementing mocaf and banana flour to the dough. A combination of 70% of wheat flour, 20% of mocaf, and 10% of banana flour resulted in airy and soft bread, as well as delicious taste. As a consequence of gluten reduction in the raw materials, the amount of instant yeast and the length time of dough fermentation were increased twice compared to the common bread made from whole wheat flour. About 30% of wheat flour in the bread-making process could be substituted by the combination of 20% of mocaf and 10% of banana flour. The community service program could also be performed to improve the experience and skills of the group of Family Welfare Movement in Silo Village.
Peningkatan Pengetahuan Orang Tua melalui Pendidikan Kesehatan Pencegahan Stunting Suci Nurjanah; Aji Sukoco
Jurnal Kreativitas Pengabdian Kepada Masyarakat (PKM) Vol 6, No 5 (2023): Volume 6 No 5 Mei 2023
Publisher : Universitas Malahayati Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jkpm.v6i5.9428

Abstract

ABSTRAK Balita yang mengalami kekurangan gizi dalam waktu lama terutama dalam 1000 hari pertama dalam kehidupan dapat mengakibtkan kegagalan pertumbuhan atau yang biasanya stunting. Target penurunan stunting di indonesi pada tahun 2024 adalah 14%, sedangkan angka Stunting ditahun 2022 masih di angka 21.6% tentu masih jauh dari target. Pemerintah dan seluruh masyrakat  harus berperan serta dalam upaya pencapaian target penurunan stunting. Pendidikan kesehatan secara berkelanjutan dan masif dinilai dapat menjadi salah satu cara untuk penurunan angka stunting. Kegiatan pengabdianan masyrakat ini bertujuan meningkatkan pengetahuan orangtua agar dapat mengenali stunting, upaya pencegahan dan penatalaksanaan stunting. Metode yang dilakukan dalam kegiatan ini adalah pemeberian Pendidikan Kesehatan yang berisi tentang cara mengenali stunting, cara menganali status gizi, pentingnya 100 hari kehidupan dan pencegahan stunting dan apa yang harus dilakukan jika  menjumpai stunting. Materi diberikan kepada 42 walimurid selama 120 menit. Tingkat pengetahuan peserta diukur sebelum dan sesudah diberikan Pendidikan Kesehatan tentang stunting dengan mengunakan kuesioner. Tingkat pengetahuan peserta sebelum diberikan Pendidikan Kesehatan tentang stunting adalah 16 orang (38%) memiliki tingkat pengetahuan kurang, sebanyak 18 orang (43%) memiliki tingkat pengetahuan sedang dan 8 orang (19%) memiliki tingkat pengetahuan baik. Tingkat pengetahuan ini meningkat setelah diberikan Pendidikan Kesehatan tentang stunting yaitu peseta yang memiliki tingkat pengetahun rendah menurun menjadi 4 orang (10%), peserta yang memiliki tingkat pengetahuan sedang meningkat sebanyak 17 orang (40%) dan peserta yang memiliki pengetahuan baik meningkat menjadi 21 orang (50%). Pendidikan kesehatan efektif untuk meningkatkan pengetahuan orangtua  tentang stunting. Pendidikan Kesehatan ditargetkan pada seluruh elemen masyarakat secara berkelanjutan dan masif. Kata Kunci: Pendidikan Kesehatan, Stunting, Tingkat Pengetahuan  ABSTRACT Children who experience malnutrition for a long time, especially in the first 1000 days of life, can cause growth failure or are usually stunted. The target to reduce stunting in Indonesia in 2024 is 14%, while the stunting rate in 2022 is still at 21.6% which is certainly still far from the target. The government and the entire community must participate in efforts to achieve the stunting reduction target. Continuous and massive health education is considered to be one way to reduce stunting rates. This community service activity aims to increase parental knowledge so they can recognize stunting, prevent and manage stunting. The method used in this activity is the provision of health education which contains information on how to recognize stunting, how to analyze nutritional status, the importance of 100 days of life and prevention of stunting and what to do if you encounter stunting. The material was given to 42 parents for 120 minutes. The level of knowledge of the participants was measured before and after being given health education about stunting. the knowledge level of the participants before being given Health Education about stunting was 16 people (38%) had a poor level of knowledge, 18 people (43%) had a moderate level of knowledge and 8 people (19%) had a good level of knowledge. This level of knowledge increased after being given Health Education about stunting, namely participants who had a low level of knowledge decreased to 4 people (10%), participants who had a medium level of knowledge increased by 17 people (40%) and participants who had good knowledge increased to 21 people (50%). Health education is effective for increasing parental knowledge about stunting. Health Education is targeted at all elements of society in a sustainable and massive manner. Keywords: Health Education, Stunting, Knowledge Level
Development of antioxidative edible film from red dragon fruit peel extract with the addition of CMC and soy protein isolate Lindriati, Triana; Yuwanti, Sih; Afriliana, Asmak; Sukoco, Aji; Budianto, Ivan Rivaldy; Azizah, Wafiq; Fadhiyah, Umrotus Shofiyatul
International Journal of Advances in Applied Sciences Vol 14, No 1: March 2025
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijaas.v14.i1.pp164-174

Abstract

The red dragon fruit peels (RDFP) have a high content of pectin and total phenolic compounds. This research studied the development of RDFP be an antioxidative edible film. The RDFP was extracted by microwave to obtain high pectin and polyphenol content, and then the red dragon fruit peel extract (RDFPE) was used as a based material. The RDFPE was added with 5% (w/v) of carboxymethyl cellulose (CMC) and 10% (w/v) of soy protein isolate (SPI) to increase their tensile strength. The result showed that RDFPE potential to develop as an antioxidative edible film. There are different effects of CMC and SPI. The addition of CMC had a positive effect on total polyphenol and antioxidant properties but SPI had a negative effect. Against the peroxide number of peanut oils, all RDFPE films can inhibit. The effect of CMC and SPI on physical and mechanical properties were increasing thickness, and tensile strength decreasing transparency, solubility, also elongation. The FTIR showed a difference in macromolecule interaction between RDFPE with CMC and SPI. The interaction between RDFPE with CMC occurred with pectin while SPI interacted both with pectin and polyphenol. Thus, macromolecule interaction affected on physical, mechanical, and antioxidative properties of RDFPE edible films, and revealed that CMC was more suitable to add to RDFPE edible film.
ORIENTASI PROFESI DAN MINI HOSPITAL TOUR SEBAGAI MEDIA EDUKASI ATRAUMATIC CARE UNTUK ANAK PRA SEKOLAH Nurjanah, Suci; dewi, Berlian Kusuma; lumban Touruan, Sari Artauli; Hardi, Gilar Wisnu Hardi; Efendi, Bachtiar; Prasetyo, Joko; Winani, Winani; Sukoco, Aji
Jurnal Pengabdian kepada Masyarakat (NADIMAS) Vol 4 No 1 (2025): Jurnal Pengabdian kepada Masyarakat (Nadimas)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat

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

Abstract

Preschool-aged children are vulnerable to experiencing anxiety and fear toward hospital environments and medical personnel, which can negatively affect their healthcare experiences. This community service program aimed to educate preschool children using an atraumatic care approach through professional orientation activities and a mini hospital tour. The activity was conducted at TK Pembina Indramayu, involving 69 children aged 4–6 years. The methods used included interactive education, role-playing, and a fun simulation of a hospital environment. Pre-test results showed that most children were afraid of doctors and medical tools. However, post-test results indicated a significant decrease in these fears and an increased enthusiasm for learning about medical professions and health equipment. This program proved effective in shaping positive early experiences toward healthcare and can serve as an applicable preventive educational model based on atraumatic care for early childhood education institutions.
Co-Authors Afriliana, Asmak Azizah, Wafiq Bachtiar Efendi, Bachtiar Budianto, Ivan Rivaldy Dewi, Berlian Kusuma Eko Widodo Fadhiyah, Umrotus Shofiyatul Faizal Andri Hadi Susilo, Hadi Hardi, Gilar Wisnu Hardi Imam Thohari Joko Prasetyo lumban Touruan, Sari Artauli Mohammad Rizky Nurjanah, Suci Septy Handayani Septy Handayani Sibawi Sibawi, Sibawi Sih Yuwanti Suci Nurjanah Taufich Hilman, Taufich Triana Lindriati Winani, Winani