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All Journal Jurnal Teknologi Dan Industri Pangan Agrointek Jurnal Ilmu Pangan dan Hasil Pertanian JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Indonesian Food and Nutrition Progress Abditani : Jurnal Pengabdian Masyarakat Jurnal Abdimas PHB : Jurnal Pengabdian Masyarakat Progresif Humanis Brainstorming Jurnal Gizi Prima Journal of Food and Culinary ASAWIKA: Media Sosialisasi Abdimas Widya Karya Madaniya SEMAR Jurnal AbdiMas Nusa Mandiri Jurnal Teknologi Pangan AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Masyarakat Teknologi Pertanian Proceeding of International Conference Health, Science And Technology (ICOHETECH) Indonesian Journal of Community Empowerment (IJCE) GOTAVA Jurnal Pengabdian Kepada Masyarakat
Binardo Adi Seno
Universitas Duta Bangsa Surakarta
Religion Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Other

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The Effect of Mung Bean Flour Addition on the Organoleptic Properties, Nutritional Content, and Acceptability of Mung Bean Cassava Cake (Bosikajo) as a Snack for People with Type 2 Diabetes Hernisa Widiatri; Made Darawati; Reni Sofiyatin; I Gde Narda Widiada; Binardo Adi Seno Mawarno
Jurnal Gizi Prima (Prime Nutrition Journal) Vol. 11 No. 1 (2026): Jurnal Gizi Prima (Prime Nutrition Journal)
Publisher : Poltekkes Kemenkes Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32807/jgp.v11i1.703

Abstract

Background: The use of local foods in the development of functional foods is crucial for promoting food diversification and managing degenerative diseases, such as type 2 diabetes. A combination of mung bean flour and cassava flour can produce products with a low glycemic index and high fiber and protein content.. Research Methods: This experimental study used a one-factor completely randomized design (CRD) with five treatments (addition of mung bean flour at 25 g, 50 g, 75 g, 100 g, and 125 g) and three replicates. A total of 25 semi-trained panelists were involved in the organoleptic testing, while  nutrient content analysis was conducted using the proximate method, and acceptability testing was performed on 30 patients with type 2 diabetes aged 50–64 years. Research Results: The results show that treatment t3 (75 g mung bean flour) had the highest hedonic scores (color 4.1; aroma 4.2; taste 4.3; texture 4.4). The nutritional content of treatment T3 cake per 100 g is as follows: energy 286 kcal, protein 9.15%, fat 9.20%, carbohydrates 43.13%, fiber 4.82%, moisture 29.35%, and ash 2.35%. The acceptability rate reached 86.7% and falls into the “good” category. Conclusion:  The addition of 75 g of mung bean flour produces a cake with the best organoleptic and nutritional quality and is acceptable to patients with type 2 diabetes as a healthy and functional snack.
Formulasi Patty Burger Non Daging Berbasis Jamur Tiram dan Batang Jamur Shitake dengan Tepung Non Gluten Binardo Adi Seno Mawarno Mawarno; Made Darawati Darawati
AGRITEKH (Jurnal Agribisnis dan Teknologi Pangan) Vol. 6 No. 2 (2026)
Publisher : Ma'soem University

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

Abstract

The high content of saturated fat and cholesterol is the reason for reducing the consumption of meat products and their derivatives. This study aims to formulate non-meat burger patty products using oyster mushrooms and shitake mushroom stems with three types of non-gluten flour as fillers, namely mocaf flour, tapioca flour and sago flour. The study used a Completely Randomized Design (type of non-gluten flour) with three replications and data analysis using One Way Anova with Duncan's differentiator test and Non Parametric Kruskal Wallis with Man Whitney Test. The quality tested included physical properties, namely cooking loss, water binding capacity and texture profile (hardness, gumminess, and springiness) as well as sensory properties with parameters of taste, aroma, texture and overall acceptance. The test results showed that the patty using tapioca flour had the smallest cooking loss and was significantly different between treatments. This is in line with the ability to bind water by starch granules contained in flour. Texture profile analysis resulted in the highest hardness value in mocaf flour patty, the highest gumminess in tapioca flour patty and springiness in sago flour patty. Sensory analysis based on all parameters showed that the patty with sago flour filling material was most preferred by 30 semi trained panelists. The addition of different types of non-gluten flour significantly affects the physical and sensory quality of the mushroom patty produced.
Edukasi dan Pelatihan Pembuatan PMT Gluten Free untuk Balita pada Kader Posyandu Desa Purbayan, Sukoharjo Laela Rokhmah; Binardo Adi Seno
GOTAVA Vol. 2 No. 1 (2024): GOTAVA Jurnal Pengabdian Kepada Masyarakat
Publisher : Yayasan Sumber Daya Manusia Cerdas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59891/jpmgotava.v2i1.18

Abstract

Posyandu (integrated Service Post) is the government's effort to make it easier for the Indonesian people to obtain cadres who are implementers in the field in posyandu activities. This cadre consists of mothers who are tasked with running and ensuring that posyandu activities run smoothly. PMT (Providing Additional Food) is one of the efforts of posyandu cadres to educate and provide adequate nutrition to toddlers. Gluten free is needed to accommodate toddlers who suffer from celiac disease. The aim of this activity is to provide education to the cadets about the importance of gluten-free PMT innovation and also train them in making PMT. This activity is filled with socialization and training on making PMT. After this activity, 93,10% of cadres knew the meaning of gluten free and 96,5% knew the reasons for providing gluten free PMT. 100% of cadres can make PMT creations from gluten free ingredients.
Studi Formulasi Hard Candy dan Daya Terima Ekstrak Daun dan Sari Buah Kersen Rokhmah, Laela Nur; Cahyaningrum, Rahmadhani; Seno, Binardo Adi
Jurnal Ilmu Pangan dan Hasil Pertanian Vol 8, No 2 (2024)
Publisher : Program Studi Teknologi Pangan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/jiphp.v8i2.19334

Abstract

Permen keras merupakan jenis permen non kristalin yang memiliki tekstur keras dengan suhu pemasakan yang tinggi (140oC-150oC) dengan ciri yaitu memiliki tekstur keras dan memiliki penampakan bening serta mengkilat. Kersen (Muntingia calabura L) umumnya terkenal dengan nama ceri atau talok. Kandungan daun kersen adalah flavonoid, saponin, tanin, alkaloid, triterpenoid, glikosida, antrakinon dan fenol. Penelitian ini bertujuan untuk menghasilkan produk permen keras baru dari ekstrak daun dan sari buah kersen, mengetahui formulasi yang tepat, sifat fisik, kimia dan sensoris yang tepat. Penelitian ini diharapkan dapat memberikan informasi mengenai inovasi produk dan pengembangan bahan pangan. Penelitian ini menggunakan rancangan acak lengkap (RAL) ini menggunakan 1 perlakuan yaitu perbandingan ekstrak daun dan sari buah kersen, sedangkan variabel terikat yang di uji adalah tekstur, warna, total fenol dan organoleptik. Perbandingan ekstrak daun dan sari buah kersen yang digunakan adalah 1 : 1. Formulasi perlakuan terbaik uji kimia pada pembuatan permen keras dengan perlakuan ekstrak daun kersen 30 ml : 100 g sukrosa : 100 g glukosa dan total fenol sebanyak 0,213 mg/g. Uji senoris terbaik adalah formulasi permen keras dengan perlakuan ekstrak daun 15 ml : 15 ml sari buah kersen : 100 g sukrosa : 100 g glukosa.
PEMANFAATAN PASCA PANEN DAN UPAYA PENINGKATAN NILAI EKONOMI SAYUR SAWI SENDOK DALAM PEMBUATAN ES KRIM DI KELURAHAN BALUWARTI Binardo Adi Seno Mawarno; Laela Nur Rokhmah; Nada Ila Milatina; Yenita Cahya Dewi
Jurnal AbdiMas Nusa Mandiri Vol. 8 No. 2 (2026): Periode April 2026
Publisher : LPPM Universitas Nusa Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33480/abdimas.v8i2.8219

Abstract

The main achievement indicator of this community service program is the creation of a functional ice cream product from locally grown mustard greens. This local vegetable was chosen because it is readily available as a result of cultivation by residents at the “Healthy Food Corner” in the Baluwarti neighborhood, a special area dedicated to food crop cultivation. The community service was carried out at the Keraton Kasunanan hall, Baluwarti Village, Pasar Kliwon District, Surakarta City, through lectures and discussions on the potential of the main raw material (mustard greens), ice cream making practices, and sensory evaluation of the product. The activity received positive responses from 30 participants with the creation of new products that were not yet available on the market and were liked by the participants based on acceptance level tests. The post-test results also showed an increase in participants' knowledge and skills regarding raw materials and food product innovation, which was 59.28%. Participants were actively involved from raw material preparation, processing, to sensory evaluation of ice cream. Over 90% of participants expressed satisfaction, and the activity had a positive impact on the utilization of local vegetables. The product innovations resulting from this initiative represent a concrete step toward utilizing local resources, increasing the economic value of mustard greens, and creating opportunities for the UMKM and the creative economy among the community.
Co-Authors Afrizal, Muhammad Handan Aldila Sagitaning Putri Andreas Binar Aji Sukmana BAMBANG KUNARTO Bintara Wahyu Prasojo Cahyaningrum, Rahmadhani Christiana Noviani Djagal W. Marseno Evida Agustina Sari Evida Agustina Sari fitriana, ika fransisca harumi pardamean Haryadi Haryadi Hasbullah, Umar Hafidz Asy’ari Hernisa Widiatri I Gde Narda Widiada Jayanti Rahayu Jayanti Rahayu Karina Bianca Lewerissa Laela Nur Rokhmah Laela Rokhmah Made Darawati Made Darawati Darawati Mentari Wahyu Lestari Nada Ila Milatina Pepita Haryanti Prabowo, Sapartina Daliyanti Putri, Aldila Sagitaning Reni Sofiyatin Roostian Moordiani Saputri, Diva Eka Sarlina Palimbong Umiyati, Nurhalimah Yenita Cahya Dewi Yudha Samodra Yulia Shara Br Sembiring